Super Yummy Salsa

2 cans Italian Tomatoes

1 can Mexican Tomatoes

1/4 bunch cilantro

1/2 onion

Jalapeno pepper-we used 1/2 with a few seeds

1 T salt

1 T Italian Seasoning

1 T lime juice

Blend in blender...make sure there are no chunks! ;)

Coconut Rice

1 cup Basmati rice
1 14 oz. can of lite coconut milk
1/4 cup of water.

Boil water and milk, add rice, reduce heat to simmer uncovered for 20-30 minutes until rice is tender and all liquid is absorbed.

I've not tried this, but the recipe was with the Sweet and Sour Chicken. It sounds like they'll be good together. I'll let you know...

SO, I tried this and the sweet and sour chicken and although they were ok they were WAY too much work. I don't know that I'll do it again...

Edamame Salad

8 ounces frozen shelled edamame (green soybeans)
1 ounce seasoned rice vinegar
1/2 tablespoon vegetable oil
1⁄8 teaspoon salt
Dash freshly ground black pepper
1/2 bunch radishes (4 ounces), cut in half and thinly sliced
1/2 cup loosely packed chopped fresh cilantro leaves


Toss the edamame, vinegar, oil, salt, pepper, radishes, and cilantro together in a large bowl. Serve chilled or at room temperature.

Serve with grilled salmon if desired.

South Beach Carne Asada

1/4 cup fresh lime juice
2 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
1/3 teaspoon salt
1 (1 1/2 pound) flank steak, about 1" thick
1 large red onion, sliced into 1/4" thick rounds
1/2 teaspoon extra-virgin olive oil
1 small avocado, sliced into 1/4" thick pieces
1 cup fresh tomato salsa

In a 9" by 13" glass baking dish, combine lime juice, garlic, pepper, and salt. Add steak and turn to coat. Cover the dish with plastic wrap and marinate steak at room temperature for 20 minutes, turning once.
Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill steak, basting with any remaining marinade, 5 to 7 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 to 10 minutes.
While steak is resting, in a medium bowl toss onion with oil. Grill onion, turning occasionally, until golden, 4 to 5 minutes. Cut steak into thin slices across the grain and divide among 4 plates. Serve with onion, avocado, and salsa.

Greek Meatballs-South Beach Diet

1 pound lean ground beef
1/2 small onion minced
1/2 cup finely crumbled reduced-fat feta cheese
2 garlic cloves, minced
1 large egg
1 Tbsp. EVOO, plus more for baking dish
1 Tbsp. dried oregano
1 Tbsp. plus 1 tsp red wine vinegar
1/4 tsp salt
1/4 tsp black pepper

Heat oven to 400. Combine all ingredients in a large mixing bowl. Kneed to combine but don't over mix. Lightly oil 9 X 13 pan. Shape mixture into 1-inch meatballs. Place in a single layer in baking dish and bake 12-15 minutes.

You can prepare several meatballs at once and then freeze in a single layer on a cookie sheet or plate and then transfer them to a plastic bag to use later.

Citrus Avocado Salsa

6 coarsely chopped oranges
1 small avocado diced
1/2 cup finely chopped red onion
1 tsp lemon zest
1 tsp lime zest
1/4 tsp salt
1 serrano chili, seeded and minced

Combine all ingredients in a medium bowl; toss well. Serve over chicken. About 16 servings

Pan Roasted Corn and Tomato Relish

1 Tbsp olive oil
1/4 c chopped shallots
2 garlic gloves, minced
2 c. fresh corn kernals
2 c. cherry tomatoes, quartered
1/4 c. chopped fresh basil
1 Tbsp. cider vinegar
1/2 tsp. salt

Heat oil in skillet over medium high heat. Add shallots and garlic; saute' 1 minute. Add corn; saute' 5 minutes or until corn is lightly browned. Add tomatoes; saute' 2 minutes. Remove from heat. Place in a medium bowl and bring to room temperature. Stir in basil, vinegar and salt. Serve over chicken or beef.

Sweet and Sour Chicken

1/4 cup slivered almonds
1 pound chicken breasts, cut into cubes
2 Tbsp. cornstarch, divided
3 Tbsp. low-sodium soy sauce, divided
1 8oz. can pineapple chunks, undrained
1/4 c. cider vinegar
1/4 c. sugar
2 Tbsp. Ketchup
1 Tbsp canola oil
1 c. pre-chopped onion
1 tsp. ginger
1/2 tsp. minced garlic
1 c. chopped green bell pepper
1/4 c. green onions

Preheat oven to 400. Place almonds on a baking sheet, bake for 4 minutes or until toasted; set aside. Meanwhile, combine chicken, 1 Tbsp cornstarch and 1 Tbsp soy sauce; toss well to coat. Drain pineapple and reserve juice. Combine juice, remaining cornstarch, soy sauce, vinegar, sugar, and ketchup and stir with a whisk. Heat oil in a large skillet. Add chicken to pan and saute' 3 minutes. Add onion, ginger and garlic; saute' 1 minute. Stir in pineapple and green pepper; saute' 3 minutes, stirring frequently. Stir in vinegar mixture and bring to a boil for 1 minute stirring constantly. Serve over rice, top with almonds and green onions.

Dill-Mustard Sauce for Salmon

2 Tbsp. reduced-fat sour cream
1 Tbsp. reduced-fat mayo
1 1/2 tsp. chopped fresh dill
1 1/2 tsp. fresh lemon juice
1 1/2 tsp. country-style Dijon mustard

The recipe calls for poaching the salmon but I always just broil mine so that's probably what I'll do. I've not tried this yet so hopefully it's good.

Angie's Weekly Menu

I don't know which days I'll have what, but this is what I hope to have for the next 2 weeks.

Breakfast: I'll obviously repeat these as necessary
Special K
Oatmeal
Cottage Cheese with fruit, yogurt or berries
Eggs with Canadian bacon

Lunch: I'll repeat here too or go out :0)
Gazpacho
Salad
Pita sandwich
Toasted pita salad
Laughing cow cheese with ham (deli meat)
Tuna on triscuits

Dinner:
Burgers
Tacos
Breakfast burritos
Sweet and Sour Chicken
Chicken Stir-fry
South Beach Carne Asada
Steak Lettuce wraps
BBQ Chicken
Dilly Chicken Sandwiches
Meatballs
Salmon with Dill-Mustard Sauce
Salmon with Mango Salsa
South beach Mac-n-Cheese

Heather's Weekly Menu - 5/15

Let us know what you planned this week too!

Sunday:

B- Breakfast Burritos

L- (late breakfast...)

D- w/family (bring a salad)

Monday:
B- Cereal
L- Leftover Stir Fry
D- Out (Happy Anniversary to us!)

Tuesday:

B- Eggs & Ham

L- Takeout

D- BBQ Burger/Steak with Caesar Salad

Wednesday:

B- Cottage Cheese and Peaches

L- Tuna on Cracked Pepper & Olive Oil Triscuits

D- Dilly Chicken Sandwiches

Thursday:

B- Cereal

L- Sandwiches

D- Inside-Out French Dips (leftover steak from Tues)

Friday:

B- Eggs

L- Chicken Salad (w/leftover chicken from Wed)

D- Honey Lime Chicken Enchiladas

Saturday:

B- Crepes

L- Sandwiches

D- BBQ with Chips/Dip or Salad leftovers

Buttermilk Substitute

To make your own buttermilk, add 1 Tbsp Lemon Juice to 1 cup Milk.  Let the mixture stand for 5 minutes before using.

The BEST Banana Bread

1 c. Sugar
1/2 c. Butter
2 Eggs
3 ripe mashed Bananas
2 c. Flour
1/2 tsp. Salt
1 tsp. Baking Soda
1 tsp. Cinnamon

Mix sugar, butter and eggs until fluffy.  Add mashed bananas, then add remaining ingredients.  Put into 2 greased and floured loaf pans.  (I usually sprinkle the top with cinnamon sugar before baking!)  Bake at 350 for 40-50 minutes.

Honey Chicken

1/2 cup butter (I told you this WASN'T a diet recipe!)
1 cup honey
1/2 cup mustard
1 tsp salt
1 tsp curry
4-6 large chicken breasts (I just fill either a 9" x 13" pan or cookie sheet with them)
Heat oven to 375 degrees. Melt butter in saucepan over moderate heat. Stir in honey, mustard, salt, and curry. Roll chicken in honey mixture and arrange in baking dish. Pour remaining sauce over chicken. Bake about 1 hour or until fork tender.

I like using a 9" x 13" pan best, just because I don't have to worry about the juice or sauce spilling. And I just put the chicken in the pan and pour the sauce all over the chicken. I have found no need to roll the chicken in the sauce. If the chicken breasts are frozen, increase baking time to 1 hour 20 minutes or so

Creamy Zucchini

4 medium zucchini julienned (Kim grated hers I think I'll do that next time)
1 clove garlic
2 tbsp olive oil
8 oz cream cheese, cubed (can use reduced fat)
1 cup half and half (can use fat free)
1/2 c. Parmesan
1/4 tsp salt
1/8 tsp ground pepper
dash ground nutmeg
shredded Swiss

Saute zucchini and garlic in olive oil until tender, 3-5 minutes. Remove zucchini mixture with slotted spoon. In the same skillet combine cream cheese and half and half, stir over low heat until smooth. Stir in the Parmesan cheese. Return zucchini to the pan and cook and stir until heated through, 1-2 minutes. Sprinkle with salt, pepper, nutmeg and Swiss cheese.

Orange Dream Machine Smoothie

2 scoops frozen vanilla yogurt
2 scoops orange sherbet ice cream
1/2 cup soy milk
1/2 cup orange juice
1/8 cup - 1/2 cup of crushed ice

Blend until smooth

Brendan's Salad

1 pkg medium shell noodles
1 bunch of broccoli
3 chicken breasts
1 quart of Buttermilk depending on how many seasoning packets you use. (I like more than needed in case over a day or so the salad gets a little dry)
1-2 packages of Hidden valley ranch butter milk dressing package mix (DO NOT USE THE RANCH DRESSING IN THE BOTTLE IT IS NOT THE SAME)
1-2 cucumbers
1-2 tomatoes
Small block of cheddar
Small block of pepper jack
Mayonnaise (follow directions on buttermilk packet mix)


Cook noodles in salted water until done (firm but soft) drain and cool. Put into bowl.
Either pan fry or boil chicken breasts until done (I like to boil it, it is quicker and makes the meat a little more juicy) dice and put into bowl once cooled. Chop broccoli into little flowerets (I cut mine down pretty small about the size of a dime it is a preference thing), dice tomatoes, cut cucumbers into small bite sized pieces (with or without seeds), dice cheese into small chunks about ½ inch x ½ inch squares and put into bowl. Mix buttermilk, mayonnaise, and dry seasoning packet. Make sure buttermilk is really cold and pour over all ingredients.
Mix and serve

Cilantro Cream Sauce

1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa (chili verde)
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice

Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.

Tex Mex Dip

1 cup shredded cheddar cheese
1 (16 oz) container sour cream
1 (4 oz) can chopped green chili peppers
1 (1 oz) pkg taco seasoning mix
½ cup mayo
1 (16 oz) can black beans
1 can corn

Mix together, let sit at least 2 hours.

Honey Bunches of Oats Chicken

2 chicken breasts cut into strips or tenders
6 C. crushed honey bunches of oats
2 T. corn meal
1 tsp. garlic salt
1/8 tsp. white pepper
2 C. buttermilk or 2 c milk with 1 tbsp. lemon juice
2 cloves minced garlic

Mix crumbs, corn meal, garlic salt and white pepper together in a ziploc bag, crunch it up until it is crushed but not fine crumbs. Place pieces into buttermilk and garlic, then roll in crumbs. Place on a lightly oiled baking stone and spray the tops of the pieces. Sprinkle the remaining crumbs over the top and spray again. Bake in a 400 degree oven for 15-20 minutes or until chicken is baked through.

Honey mustard sauce
1/4c mayo (light or fat free works), 4 T honey mustard (dark), 3 T honey, season salt

As seen on Good Things Utah

Oven Toasted Broccoli

Bunch of fresh broccoli
Olive or Canola Oil
Kosher salt
Fresh lemon juice (if desired)

Cut your broccoli into little florets. Mix them in a bowl with enough oil to coat it...but don't saturate it. Throw in a few dashes of Kosher salt and mix around. Put it on a cookie sheet and into the oven close to the top (not too close) on BROIL. Broil for a couple of minutes...take it out, mix it around, then broil for a couple more minutes. Take it out and serve. Add more salt if you like. You can also squeeze some fresh lemon juice over the top.

Dilly Chicken Sandwiches

4 boneless skinless chicken breast halves
6 tablespoons butter or margarine, softened, divided 1 garlic clove, minced
3/4 teaspoon dill weed, divided
8 slices French bread (1/2 inch thick)
4 tablespoons cream cheese, softened
2 teaspoons lemon juice
4 lettuce leaves
8 slices tomato

Pound chicken to flatten evenly; set aside. In a skillet, melt 3 tablespoons of butter; add garlic and 1/2 teaspoon dill. Add chicken; cook until juices run clear. Remove and keep warm. Spread both sides of bread with remaining butter. In a skillet or griddle, grill bread on both sides until golden brown. In a small bowl, combine cream cheese, lemon juice and remaining dill; spread on one side of grilled bread. Place lettuce, chicken and tomato on four slices of bread; top with remaining bread.

Light and Tasty Magazine

Top Secret Chicken Salad

I guess its not so top secret anymore...

Simmer following ingredients until tender
6 lbs chicken (6-8 deboned chicken breast halves)
2 #10 cans of chicken broth
1 large onion, chopped
8 whole cloves
1 celery stock, chopped
1-2 medium carrots, grated
2 tsp salt
2 pepper corns
1 bay leaf

Cut cooked chicken into chunks. Combine the following ingredients and add to chicken and marinate overnight.
¼ c olive oil
¼ c lemon juice
2 ½ tsp dried tarragon
¾ c chopped green onions
¼ c parsley
1 tsp salt
½ tsp pepper

Add the following to marinated chicken: 2 cups Mayonnaise, ½ c whipping cream, 6 celery stalks diced, 2 cans drained pineapple chunks, ½ cup slivered almonds. 1 batch fills about 30 medium sized croissants.

Heather's Fruit Salad

8 oz cream cheese
8 oz sour cream
½ c sugar
1 tsp vanilla

Mix all ingredients together and pour over fresh fruit (watermelon, strawberries, mandarin oranges, bananas, grapes, etc.)

Oreo Lime Pie

1 cup sour cream
1 can sweetened condensed milk
6 oz limeade concentrate
2 cups cool whip
green food coloring
2 prepared Oreo pie crust
chocolate chips

Mix first 5 ingredients, spoon into pie crusts. Top with chocolate chips and freeze until ready to serve.

Corn Salsa

2 cans corn
¼ c red wine vinegar
2 tbsp sugar
1 tsp cumin
cilantro to taste
red onion
3-4 large tomatoes

Mix all ingredients together. You can substitute your favorite prepared salsa for the cilantro, onion and tomatoes.

No Bake Cheesecake

Angie’s Favorite Recipe

1 cup vanilla or white chips
2 packages (8 ounces each) cream cheese, cubed
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
Fresh Berries

In a heavy saucepan, melt chips over medium-low heat; stir until smooth. Remove from the heat; stir in cream cheese until smooth. Fold in whipped topping. Pour into the crust. Cover and refrigerate overnight or until set. Serve with berries.

Creamy Coleslaw

This is the best coleslaw recipe. Even people that claim they don't like coleslaw love this.

1 (16 oz) pkg. coleslaw mix
¾ c mayonnsaise
1/3 c sour cream
¼ c sugar
¾ tsp seasoned salt
½ tsp ground mustard
¼ tsp celery salt

Place coleslaw mix in a large bowl. In a small bowl combine the remaining ingredients, stir until blended. Pour over mix and toss to coat. Refrigerate until serving.

Quick Cooking Magazine

Shrimp Ceviche'

1 lb crab (imitation)
1 lb shrimp (50-70)
4 diced tomatoes
1 diced onion
1 bunch chopped cilantro
1 Tbsp salt
1 tsp black pepper
2 diced Serrano peppers (optional)
juice of 2 limes

Cut crab and shrimp into half inch pieces, and put into bowl add tomatoes, cilantro, salt, pepper, Serrano’s, and lime juice. Stir and serve on tostadas with guacamole and sour cream

Guacamole

2 diced tomatoes
1/2 onion, diced
1/2 bunch cilantro, chopped
4 avocados, seeded and peeled
2 tsp salt juice of one lime

Yummy Lemon Bars

Mix together- will be sticky
2 cups flour
1 cup soft butter
Dash salt
½ cup powder sugar
Press in bottom of 9 x 13 pan. Bake @ 350 for 15 minutes.

Mix together:
2 cups sugar
4 eggs
¼ cup flour
6 Tbsp lemon juice
Pour on cooled crust. Bake @ 350 for 25 minutes. Sprinkle with powdered sugar.

Baked Rice with Chilies and Cheese

1 c cooked rice
2 (4 oz) cans diced chilies
3 Tbsp butter
¼ c grated parmesan
½ lb diced cheddar or jack cheese
2 c sour cream
salt

Combine rice, sour cream, & salt to taste, mix well. Spread ½ of rice in buttered baking dish, sprinkle with ½ the cheddar, and add a layer of chilies, top with remaining cheese. Spread remaining rice on top. Dot surface with butter and sprinkle with parmesan. Bake at 350 for 30 minutes.

Fiesta Meat Chili

1 medium onion chopped
1 medium green bell pepper chopped
4 cloves garlic finely chopped
1 lb ground beef
2 c Old El Paso Salsa
2 Tbsp chili powder
2 cans (15 oz) pinto beans, rinsed and drained
1 can Hunts whole tomatoes, undrained
1 package frozen corn
Sour cream
Cheese

Cook onion, pepper, garlic and beef until no longer pink, drain if necessary. Place all ingredients in crock pot (except sour cream and cheese) breaking up whole tomatoes. Cook on low 6-8 hours, top with sour cream and cheese.

Monkey Bread

3/4 cup butter (do not use margarine)
1 cup packed brown sugar
2 tablespoons whipping cream
1/2 cup coarsely chopped pecans
3 1/2 cups Bisquick mix
1/2 cup milk
2 tablespoons granulated sugar
3 tablespoons butter, softened (do not use margarine)
1 teaspoon vanilla
1 egg
1/4 cup sugar
1/2 teaspoon cinnamon

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
In 2-quart saucepan, melt 3/4 cup butter. Add brown sugar and cream; heat to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from heat. Pour into pan; sprinkle with pecans. In large bowl, stir Bisquick mix, milk, granulated sugar, 3 tablespoons butter, the vanilla and egg until soft dough forms. Shape dough into 1-inch balls. In small bowl, mix granulated sugar and cinnamon. Roll each ball in sugar mixture; place randomly in pan. Sprinkle with any remaining sugar mixture. Bake 22 to 28 minutes or until golden brown. Cool in pan 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.

How-To
To toast nuts, bake uncovered in an ungreased shallow pan in 350° oven 6 to 10 minutes, stirring occasionally, until golden brown. Or cook in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Betty Crocker

Apple Crisp

4-6 Granny Smith apples
8 graham crackers
3/4 cup packed brown sugar
1/2 cup flour
1/2 oats
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup butter, melted

Chop grahams and add remaining dry ingredients. Add butter; mix well. Sprinkle over apples and bake at 350 for 30-35 minutes or until apples are tender.

Pampered Chef recipe

Peppermint Bark

2 bags milk chocolate chips
2 bags white chocolate chips
1/2 t. mint extract
crushed up candy canes
melt the milk chocolate chips in the microwave. Mix in the mint extract and then pour onto a waxed cookie sheet.
Melt the white chocolate and then mix in the candy canes. Pour that over the chocolate and then swirl with a knife.
I also like to sprinkle some more crushed candy canes on the top to make it look pretty.
Let it set in the fridge or in your garage.
Then smash with something heavy to break it into pieces.

Thanks Heather

Pumpkin Cheese Cake

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 package (8 oz) cream cheese, cut into 16 pieces, softened
1/4 teaspoon vanilla
3 eggs
3/4 cup sugar
1/2 cup Bisquick mix
1 1/2 teaspoons pumpkin pie spice
1 cup caramel topping, if desired
Pecan halves, if desired

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate. Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator.

From Betty Crocker website

Ziploc Omelet- Great for Camping

Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc. Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. Open the bags and the omelet will roll out easily.

Key Lime Pie

1 (9 inch) prepared graham cracker crust
3 cups sweetened condensed milk (about 2 ½ cans)
1/2 cup sour cream
3/4 cup key lime juice (I used regular lime juice)
1 tablespoon grated lime zest

Preheat oven to 350. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime zest. Mix well and pour into graham cracker crust.Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Thanks Brandie

Chocolate Fillers

¾ cup butter
¾ cup sugar
½ tsp salt
2 cups flour
1 1/3 (15 oz) can sweetened condensed milk (I just use 14 oz can)
6 oz or 1 c semi sweet choco chips (I just use half a bag)
½ cup chopped nuts (optional)

Preheat oven to 325. Combine sugar, butter, salt and flour. Beat on low speed of mixer until particles are fine. Press 2/3 of mixture firmly into bottom of ungreased 9x13 pan. Heat condensed milk in microwave until it started to bubble- (about 1-2 minutes). Stir in choco chips until they melt and mixture is smooth. Add nuts and pour over flour mixture in pan. Sprinkle remaining crumbs on top and lightly press down. Bake at 325 for 30 minutes or until crumbs are light golden brown.

Thanks Brandie

Easy Stuffed Shells / Manicotti

1/2 lb. ground beef or sausage
1 large can hunts sauce
1 box jumbo shells or manicotti shells
1 large containers cottage cheese
2 cups shredded mozzarella cheese (plus some for top)
1/3 cup Parmesan cheese (grated from plastic container is fine)
2 eggs
1 T parsley
salt & pepper

Brown the meat. Cook the pasta and lay out on foil.
In large bowl combine cottage cheese, mozzarella, Parmesan, eggs, parsley and s&p, and meat.
Spray 9x13 pan. With spoon stuff each shell and lay in pan. Cover with Sauce and sprinkle with cheese. Cover and bake at 375 for about 30 minutes or until bubbly.

Thanks Brandie

Strawberry Bacon Salad

Salad:
Romaine leaves
1 pint strawberries, sliced/chopped
1/2 pkg bacon, cooked and crumbled
1 small bag sliced almonds, sugared
1/3 cup sugar, to sugar the almonds

hint: Cook bacon on cookie sheet in oven at 425 degrees for about 5-10 minutes. flip once.
Sugared almonds, put sugar in small pan on medium heat. Add almonds and stir until it gets sticky and chunky. Add all of it to the salad.

Dressing:
1 cup sugar
2 tsp dry mustard
2 T chopped onion
3 T poppy seeds
3 tsp salt
2/3 cup red wine vinegar
1 1/2 cups veggie oil

Mix and shake.
This makes enough dressing for two salads and will last in the fridge about 5 days.

Thanks Brandie

Mexican Olive Dip

2 pkgs cream cheese, room temp
1 cup mayonnaise
6 green onions, chopped/sliced
1 can sliced olives
2 cans Rotel original tomatoes, drained
1 1/2 cup grated cheddar

Mix cream cheese and mayo until smooth. Stir in green onions, olives, and tomatoes. Microwave for about 30-45 seconds. Stir in cheddar and microwave until dip is just warm. Serve warm with crackers or tortilla chips.

Hint: Half of this recipe is enough for two small families or 6 adults.

Breakfast Casserole

1 24 oz pkg hash browns
1 lb browned sausage
2 c shredded cheese
1 c milk
1/4 t salt
4 eggs
1/3 c melted butter

Spray 9x13 pan with pam. Spread hash browns in pan and pour melted butter over them. Bake at 425 for 25 min.Brown sausage and drain grease. Sprinkle cheese over potatoes. Top w/meat. Whip milk, eggs and salt and pour over top. Bake at 350 for 30 to 40 min until knife inserted in center comes out clean.

Thanks Joy!

Inside-Out French Dip

Sliced cooked steak (I usually use leftover grilled steak)
1/2 onion sliced into rings
1 c. beef broth
2 cloves minced garlic
1/2 tsp thyme
1/2 tsp pepper

Preheat pan over medium heat and add onions and garlic.
Cook 5-10 minutes until tender.
Add broth, thyme and pepper and bring to boil.
Reduce heat and simmer 5-10 minutes.

Serve inside lettuce leaves (or tortillas) with cheese and sour cream.

Menu Ideas

I don't know about you... but I have a terrible time planning a menu! I usually revert to the "same ol" stuff so this list is just a place for me to put all my ideas in one place. Some may seem pretty basic or "no brainers" but I listed them anyway.

Breakfast:
All American - Eggs, Bacon/Sausage, Hashbrowns, Toast...
Bagels & Cream Cheese
Blueberry Muffins
Breakfast Burritos
Cereal
Cottage Cheese and Fruit
Crepes
Egg Blossoms
Egg Ham and Cheese Muffins
French Toast
German Pancakes
Oatmeal
Omelets
Pancakes
Pop Tarts
Scones
Toaster Strudels
Waffles

Lunch:
Cheese Quesadillas
Chicken Nuggets
Chicken Salad Sandwich/Lettuce Wrap
Deli Meat Sandwiches
Hot Dogs
Macaroni and Cheese
PBJ's (or PBandHoney)
Salad with leftover grilled meat
Shrimp Ceviche
Tasty Turkey Bagel Sandwiches (my own copycat version of Einstein's)
Tuna on Triscuits (Cracked Pepper and Olive Oil kind)

Dinner:
Alice Springs Chicken
Au Gratin Chicken
Baked Chicken and Noodles/Rice
BBQ - Chicken, Steak, Pork, Hamburgers
BBQ Chicken Quesadillas
BBQ Pork ribs- ribs and BBQ sauce in crock pot 6-8 hours
BLT's
Chicken and Black Bean Burritos
Chicken Cordon Blue
Chicken Fajitas
Chicken Pot Pie
Chicken Tacos
Chicken Viola (Freezer meal)
Chimichangas
Chicken Enchiladas (red sauce)
Chicken Enchiladas (white sauce)
French Dip Sandwiches
Grilled Cheese
Ground Beef Tacos
Ham and Pineapple Pizza Twist
Ham, Funeral Potatoes
Hawaiian Haystacks
Honey Lime Chicken Enchiladas
Hot Ham and Cheese or Roast Beef and Provolone (on Hogies, warmed under broiler....)
Inside-Out French Dips
Italian Crockpot Chicken/Pork
Lasagna
Lemon Chicken
Navajo Tacos
Potato Bar
Rotissery Chicken (straight from the store!)
Spaghetti
Stoffers Chicken Alfredo
Sweet Pork Salad/Burritos
Turkey, Potatoes and Gravy, Veggie

Dessert:
Berries drizzled with dark chocolate

Egg Blossoms

3 sheets Phyllo Dough (found in the freezer section)

Butter (melted)

6 Eggs

6 Tbs. Parmesan Cheese

6 Tbs. fresh Spinach (chopped)

Green Onions (chopped)

2 Egg Yolks

1 Tbs. Lemon Juice

1/4 c. cold Butter (cubed)

Paprika

Take one sheet of phyllo dough and spread with the melted butter.  Place another sheet on top and repeat two times (total of 3).  Cut into squares (about 4 or 5 inch squares) and place into sprayed muffin tins.  Place every other cup so they do not overlap.

Place 1 Tbs. parmesan cheese in the bottom of each phyllo cup.  Place 1 Tbs. spinach in each cup.  Add one egg on top and top with green onion.  Salt and pepper to taste.  Bake at 350 for 18 minutes or until whites are set.

Meanwhile, whisk egg yolks and lemon juice together in a small saucepan.  Over low heat, add cubes of butter one at a time.  Continue whisking until sauce thickens.  If not read;y to use immediately turn off heat.  Just before serving add a little boiling water and whisk briskly.  Place about 1 tbs. of the sauce on each cooked egg and sprinkle with paprika.  Serve on a bed of fresh spinach.

Honey Lime Chicken Enchiladas

from http://phemomenon.blogspot.com
1/3 cup Honey
1/4 Lime Juice (approx. 2 large limes)
1 tablespoon Chili Powder (use a little less for a milder version)
1/2 teaspoon Garlic Powder or 3 cloves fresh garlic, crushed
1 pound Chicken, cooked and shredded
8 Flour or 12 Corn Tortillas
2 cups Mexican Blend shredded cheese
1 14-oz can Green Enchilada Sauce
1/2 to 3/4 cup Heavy Cream

Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a ziploc bag and let it sit in the fridge for a few hours).

Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Serve with sour cream, rice and black beans.

Chicken and Black Bean Burritos

(Thanks to Brandie for this recipe!!  So good... and so easy!)

1-2 cans Black Beans 

1 cup salsa

2 chicken breasts (cooked and cubed)

Some Onion (diced)

Tortilla Shells (I super lightly butter each shell, wrap them tight in foil and lay them in the oven @ 200 degrees while everything else gets done) 

 

Put the chicken and bean and salsa mixture in a pan (I use a deep frying pan) and bring to a boil.  Simmer until desired heat and consistency. (The longer you simmer it the thicker and dryer it will get.)

Chicken Tacos

1 lb Chicken
1 McCormick Chicken Taco Seasoning packet
(You can use regular taco seasoning, but in my opinion, the chicken packet is WAY better!)

Prepare chicken as directed on seasoning packet.

Serve in flour or corn tortillas with Rotel Salsa, Cheese, and Sour Cream... that's all I add but you can add more ingredients of course!

Rotel Salsa

1 can Rotel
1 can Black Beans
1 can Corn
2-3 Avacados
About 1/2 cup Zesty Italian Dressing
Fresh Cilantro

Drain Rotel, Beans and Corn.  Mix all ingredients together.  Serve as a dip with Tortilla Chips or an amazing addition in Chicken Tacos!

Zuppa Toscana Soup

(Like Olive Garden)

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve.

Serves 6-8

Olive Garden Salad

Salad:
1 bag American Blend Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 cup Croutons
1 small Tomato sliced
Freshly grated Parmesan Cheese

Dressing:
1/2 cup Mayo
1/3 cup White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1 clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Sugar (optional)

Dressing:

1. Mix all ingredients in a blender until well mixed (approximately 30 seconds).
2. If this is a little to tart for your own personal tastes please add a little extra sugar.
3. Chill in the refrigerator for at least 30 minutes.

Salad:

1. Chill a glass salad bowl in freezer for at least 30 minutes.
2. Place the bag of salad in bowl.
3. Place on top of the lettuce – red onion, black olives, banana peppers, tomatoes, and croutons.
4. Add some freshly grated Parmesan cheese if you like.
5. Add plenty of Salad Dressing on top.