Meatloaf Muffins

1 lb extra lean ground beef
1 box Stove Top stuffing mix
1 cup water
2 eggs

Mix together and divide into 12 muffin cups that have been sprayed with non-stick cooking spray. Bake at 350 degrees for 35-40 minutes. Serve with ketchup on top.

Depending on what kind of ground beef you use,you may need to drain the muffins on a paper towel. The less fat, the less mopping up of fat, you see!

PIZZA PIZZA!

PIZZA DOUGH
- 3 C flour
- 1 t. salt
- 1 T or 1 pkg yeast dissolved in 1/4 C warm water
- 1 C cold water & 1 T olive oil mixed

In mixer or bread machine, blend altogether. Let rest for 20 min. Knead and roll out and let rise again for 10 min. Spread with oil or sauce, toppings, cheese.

Bake 425 for 25 min. Cover pizza dish with sprinkled cornmeal before spreading out dough. A little tip: the stickier the dough the crispier the crust.

BARBECUE CHICKEN PIZZA

Crust of your choice.
Barbecue sauce,
chicken,
cilantro,
mozzarella,
Gouda cheese,
sliced fresh tomatoes.
Yum.

HAWAIIAN PIZZA

Crust of your choice.
For the sauce, I like to make it with a can of petite diced tomatoes, some canned tomato sauce, some tomato paste, sugar and spices.
After I roll out the crust, I brush olive oil on the edges and salt and pepper the edges.
Spread sauce, add cut up
ham/canadian bacon,
pineapple chunks and
mozzarella cheese on top.
A dash of cinnamon is also awesome... may sound crazy, but trust me.

Honey Chicken

This recipe comes from the Rival Crock-Pot Slow Cooker Best-Loved Recipes cookbook. I halved the recipe, but the recipe below is the full one.

Ingredients:
6 boneless skinless chicken breasts
salt and pepper to taste (I omitted the salt, because I think there’s enough from the soy sauce.)
2 cups honey
1 cup soy sauce
1/2 cup ketchup
1/4 cup oil
2 garlic cloves, minced
sesame seeds

Directions:
Place chicken in crock pot; season with salt and pepper.
Combine honey, soy sauce, ketchup, oil and garlic in medium bow. Pour over chicken.
Cover and cook on low for 6 hours or high for 3 hours.
Garnish with sesame seeds.

Mom's Runzas

These are a classic family favorite. YUM is all I gotta say.

Ingredients

1/2 lb. ground beef

1/2 lb. groud sausage

1 c. chopped cabbage

1/2-1 c. chopped onion

lots of cheese moz, jack are best

12 Rhodes Rolls

1a. Take roll dough out of freezer and let defrost and rise 4-6 hours before.

1b. Brown meat together. You can use just ground beef that's seasoned instead of sausage if you like. Tastes just as good.

2. Chop veggies while meat is browning.

3. When meat is cooked through add veggies and reduce.

4. Roll out rolls into circles and fill with meat, veggies and loads of cheese. Fold one half of the dough over the insides and pinch closed.

5. Bake in oven 350" until golden brown.

6. Cool and eat! Great as leftovers. :) even kids love em!

yum yum yum yum yum yum yum yum yum yum yum yum yum yum yum yum yum yum

Pizza Bake

Pizza Bake
1 1/2 pounds browned hamburger meat seasoned with salt and pepper
1/2 - 3/4 jar your fav pasta sauce-depending how saucy you want the pasta
1 c. cooked your fav pasta- bow tie is fun
1 to 1 1/2 c. shredded mozzarella cheese
peperoni

Mix browned hamburger, noodles and pasta sauce.

Pour into a 9x9 pan. Sprinkle cheese on top.

Place peperoni on top of the cheese.

Bake at 425 for 10-15 minutes.

Serve with a caesar salad and garlic bread .

Navajo Fry Bread Recipe
2 cups all-purpose flour

2 teaspoons baking powder

1/4 cup instant nonfat dry milk

1/4 teaspoon salt

Warm water

Vegetable Oil

Honey or powdered sugar
In a large bowl, combine flour, baking powder, dry milk, and salt. slowly add enough warm water to form a workable dough (start by adding 1 cups of water, then more if needed); knead until smooth but still slightly sticky. Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 30 minutes or up to 2 hours.

After resting, divide dough into 4 equal pieces.
On a lightly floured surface, roll each piece of dough into a small ball and pat into a flat circle about 8 inches in diameter and 1/4 inch thick (it will puff up a lot); cut a steam vent i the middle of each circle of dough.
In a large, deep frying pan, heat 1 to 2 inches of vegetable oil (enough oil to flat the dough) to 357 degrees F. Fry the dough pieces, one at a time and turning once, for 2 minutes on each side or until golden brown (the bread will puff slightly and become crisp and brown). Remove from hot oil and drain on paper towels. Keep warm until ready to serve.
Use for Indian Tacos (see recipe below) or serve with honey or powdered sugar.
Makes 4 Navajo fry breads.

Indian Taco Recipe
1 pound lean ground meat (beef, lamb, venison or pork)

1 cup diced onion

4 cooked Navajo Fry Breads (see recipe above)

1 head iceberg lettuce, shredded

3 tomatoes, diced

2 cups shredded sharp Cheddar cheese

1 (3-ounce) can diced green chiles, drained

Sour cream (optional)

In a large frying pan over medium-high heat, brown ground meat and onions until cooked; remove from heat.
Place Fry Bread, cupped side up, on separate plates. Layer ground meat, lettuce, tomatoes, Cheddar cheese, and green chiles onto top of each Fry Brad. top with sour cream, if desired, and either roll up or serve open-faced with a fork.
Makes 4 servings.

Baked Potato Soup

Ingredients
4 large baking potatoes (about 2 1/2 lbs)
2/3 cup all-purpose flour
6 cups 2% reduced fat milk
1 cup (4 ounces) cheddar cheese, divided
1 tsp salt
1/2 tsp black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled

Directions:
1. Bake potatoes in oven at 400 for 1 hour or in microwave until tender. (I do microwave because it's SO much quicker). Cool and then peel potatoes. Coarsely mash. Discard skins.
2. Place flour in a large pot on stove and gradually add milk, stirring with milk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, pepper, stirring until cheese melts. Remove from heat.
3. Stir in sour cream and 1/2 cup green onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil); serve and sprinkle with desired toppings (remaining cheese, green onions, bacon).

Chicken A'Lorange and Ham Fried Rice

Chicken
4 chicken breasts
1 beaten egg
1 Tbsp water
1/4 cup cornstarch
2 Tbsp butter
1/2 cup brown sugar
1/4 cup soy sauce
1/2 cup orange juice
1/4 cup vinegar
1 Tbsp cornstarch mixed in 2 Tbsp water

Cut chicken into bite sized pieces. Dip chicken pieces in egg wash made of beaten egg and water, then coat with cornstarch. Heat butter in frying pan and brown chicken in butter until golden brown. Place in baking dish. Combine remaining ingredients except cornstarch mix in a sauce pan and bring to a boil. Add cornstarch slurry as needed to make a thin sauce. Pour over chicken pieces and bake, covered, for 20 minutes, then remove cover and bake another 15 minutes. Serve with ham fried rice or regular rice.

Rice
1 tsp vegetable oil
1 Tbsp finely chopped onion
2 Tbsp finely chopped celery
1/2 cup finely chopped carrot
1/2 cup finely chopped ham
2 cup hot cooked rice
1 egg, slightly beaten
2 tsp soy saucesalt and pepper to taste

Heat oil in a wok or frying pan over medium high heat. Add onion, celery, carrot, and ham. Stir fry until veggies are limp. Add rice and stir until mixture begins to brown. Push rice mixture to the side of the pan and add beaten egg, stirring until almost set, then combining with other ingredients. Stir in soy sauce and season to taste.

Martha Stewart Macaroni and Cheese

8 tablespoons (1 stick) unsalted butter, plus more for dish
6 good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour 2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese, (about 18 ounces)
2 cups grated Gruyere cheese, (about 8 ounces) or 1 1/4 cups grated Romano cheese (about 5 ounces)
1 pound elbow macaroni
Directions
Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Romano; set cheese sauce aside.
Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

New Orleans-Style Muffuletta

Ingredients
1/2 cup coarsely chopped, pitted ripe olives
1/2 cup chopped pimiento-stuffed green olives
1 tablespoon snipped fresh parsley
2 teaspoons lemon juice
1/2 teaspoon dried oregano, crushed
1 tablespoon olive oil
1 16-ounce loaf ciabatta or unsliced French bread
1 tablespoon olive oil
1 clove garlic, minced
6 lettuce leaves
3 ounces thinly sliced salami, pepperoni, or summer sausage
3 ounces thinly sliced cooked ham or turkey
6 ounces thinly sliced provolone, Swiss, or mozzarella cheese
1 or 2 medium tomatoes, thinly sliced
1/8 teaspoon coarsely ground black pepper
Directions
1. In a small bowl stir together ripe olives, green olives, parsley, lemon juice, and oregano. Cover and chill for 4 to 24 hours, stirring occasionally.
2. To assemble sandwich, using a serrated knife split loaf of bread horizontally and hollow out the inside of the top half, leaving a 3/4-inch-thick shell. Stir together olive oil and garlic. Using a pastry brush, brush the bottom half of the bread with olive oil mixture. Top with lettuce, salami, ham, cheese, and tomato slices. Sprinkle tomato slices with pepper. Stir olive mixture. Mound olive mixture on top of the tomato slices. Add top half of bread. To serve, cut into six portions. Makes 6 sandwiches.
3. Giardiniera-Style Muffuletta: Prepare as above, except omit the olives, parsley, lemon juice, and oregano and omit Step 1. Drain one 16-ounce jar of pickled mixed vegetables (giardiniera), reserving the liquid. Chop the vegetables, removing any pepperoncini stems if present. In a medium bowl stir together chopped vegetables; 2 tablespoons of the reserved liquid; 1/4 cup chopped pimiento-stuffed green olives and/or pitted ripe olives; 1 clove garlic, minced; and 1 tablespoon olive oil. Assemble sandwich as above, spooning the pickled vegetable mixture on top of the tomato slices.

Chili

1 pound lean ground beef
1/2 cup chopped green sweet pepper (1 small)
1/2 cup chopped onion (1 medium)
4 cloves garlic, minced
1 15-ounce can tomato sauce
1 15-ounce can red kidney beans, undrained
1 14.5-ounce can diced tomatoes, undrained
2 to 3 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground black pepper
Shredded cheddar cheese (optional)
Chopped onion (optional)
Dairy sour cream (optional)
Crushed red pepper (optional)

Directions

1. In a 3-quart saucepan cook and stir ground beef, sweet pepper, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.
2. Stir in tomato sauce, undrained beans, undrained tomatoes, chili powder, salt, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, and/or sour cream and pass crushed red pepper. Makes 4 main-dish servings.

Ham and Cheese Ziti

2 1/2 cups uncooked ziti pasta (9 ounces)
1/4 cup butter or margarine
1 garlic clove, finely chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1/2 teaspoon Dijon mustard
2 cups shredded Colby cheese (8 ounces)
4 ounces sliced cooked deli ham, cut into thin strips
1/3 cup grated Parmesan cheese

1. Heat oven to 350ºF. Cook and drain pasta as directed on package.
2. While pasta is cooking, melt butter in 3-quart saucepan over low heat. Cook garlic in butter 30 seconds, stirring frequently. Stir in flour and salt. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mustard and Colby cheese. Cook, stirring occasionally, until cheese is melted.
3. Stir pasta and ham into cheese sauce. Pour into ungreased 2-quart casserole. Sprinkle with Parmesan cheese. Bake uncovered 20 to 25 minutes or until bubbly.

Cheeseburger Casserole

1 lb (at least 80%) lean ground beef
3/4 cup chopped onion
1 can (11 oz) condensed Cheddar cheese soup
1 cup (Green Giant) frozen mixed vegetables
1/4 cup milk
2 cups Original Bisquick mix
3/4 cup water
1 cup shredded Cheddar cheese (4 oz)

1. Heat oven to 400ºF. Generously grease rectangular baking dish, 13x9x2 inches. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in soup, vegetables and milk.

2. Stir Bisquick mix and water in baking dish until moistened; spread evenly. Spread beef mixture over batter. Sprinkle with cheese.

3. Bake 30 minutes.

Skillet Lasagna

Serves 4 to 6

1 (28-ounce) can diced tomatoes

Water

1 tablespoon olive oil

1 medium onion , minced

Table salt

3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)

1/8 teaspoon red pepper flakes

1 pound ground beef

10 curly-edged lasagna noodles , broken into 2-inch lengths

1 can (8 ounces) tomato sauce

1/2 cup grated Parmesan cheese plus 2 additional tablespoons

Ground black pepper

1 cup ricotta cheese

3 tablespoons chopped fresh basil

1. Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart.

2. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes.

3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.

4. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.

Chicken Rolls

3 T butter

6 oz cream cheese

2 cups diced chicken

1/4 t salt

1/8t pepper

2 T milk

1 T onion

2 cans of crescent rolls

Mix all ingredients together and wrap in rolls. Bake for 15 minutes at 350.

Peanut Chicken Stir

2 tsp cornstarch

3/4 cup chicken broth

1/4 cup creamy peanut butter

3 T soy sauce

1 tsp ground ginger

1/4 tsp pepper

1-1/4 lbs chicken breast,cut into strips

3 tsp olive oil,divided

1 c chopped onion

1 c thinly sliced green pepper

1 c thinly sliced red pepper

1 1/2 c sliced fresh mushrooms (yuck! I used Broccoli!)

1 tsp minced garlic

Hot Cooked Rice

In a small bowl,combine the first 6 ingredients until smooth;set asideIn a large skillet or wok stir fry chicken in 1-1/2 tsp oil for 3-4 minutes or until no longer pink.Remove with a slotted spoon and keep warm.Stir fry onion and peppers in the remaining oil for 3 minutes.Add mushrooms and garlic; stir fry 3-4 minutes longer or until vegetables are crisp tender.Stir cornstarch mixture and add to the pan.Bring to a boil;cook and stir for 2 minutes or until thickened.Add chicken.Heat through.Serve with rice.

Pear Salad

Ingredients

Vinaigrette:

1/2 cup canned whole-berry cranberry sauce

1/4 cup fresh orange juice (about 1 orange)

1 tablespoon olive oil

2 tablespoons balsamic vinegar

1 teaspoon sugar

1 teaspoon minced peeled fresh ginger

1/4 teaspoon salt

Salad:

Equivilent of two heads of lettuce (romaine, spinach, whatever!)

2 cups sliced peeled pear (about 2 pears)

2 tablespoons fresh orange juice

1 cup (1/8-inch-thick) slices red onion, separated into rings

1/3 cup (2 ounces) crumbled blue cheese

2 tablespoons coarsely chopped walnuts, toasted

Preparation

To prepare the vinaigrette, place the first 7 ingredients in a medium bowl; stir well with a whisk.
To prepare the salad, divide the lettuce leaves evenly among 6 salad plates. Toss pear with 2 tablespoons orange juice. Divide pear and onion evenly among leaves. Top each serving with about 1 tablespoon cheese and 1 teaspoon walnuts. Drizzle each serving with about 2 1/2 tablespoons vinaigrette.

Add a chicken breast to make it a meal!!!

Yield
6 servings

Peanut Sauce

Peanut sauce
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
2 tablespoons chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons red wine vinegar
1 1/2 tablespoons sesame oil
2 teaspoons honey
1 teaspoon dried hot red pepper flakes

Girls. I don't know if you guys like Peanut Sauce pasta, but I LOVE IT!

Linguenie
Salted Peanuts
Chicken breast baked or grilled and cut up
Red Bell Pepper, sauteed or grilled
Green onion, sliced and sauteed with the pepper
Mix all ingrediants with the peanut sauce and ENJOY!
Add a little Zatarans for some spice!!!

So yummy!!!

Pasta of the Gods

This is SO good!

It sounds a little complex, but it is so worth it! Some of the ingredients are a little less common so they can be substituted for. But don't leave out the capers!

Ingredients:

1 lb chicken, cubed
1/8 lb canadian bacon (or cooked regular bacon) cut in strips

1 medium size onion, chopped
4 cloves garlic, minced

1/4 c fresh basil

1/3 c sun-dried tomatoes

1/2 c shittake mushrooms (or regular mushrooms)

3 c cream

1 T cornstarch mixed with 3 T water

1/2 c swiss cheese, grated

1/2 c parmesean cheese, grated

12 oz penne pasta

1 t salt

1 t pepper

1 t butter

1 T olive oil

1 T capers

Start boiling the pasta, and when it is finished, drain it. While that is boiling, Season the chicken with salt and pepper, then brown the chicken in 1 T olive oil. When it is brown, set the chicken aside. While the chicken is browning, saute the onion, garlic, salt, pepper, and fresh basil in 1 t butter and 1 t olive oil. Make sure the onions are very soft. When they are, add the cream and cornstarch mixture. Stir over medium heat until thickened. Then add the remaining ingredients including the chicken. Pour over the pasta, let it stand 10 minutes and then serve.

Chicken Cordon Bleu

This is my mom's recipe. While it might seem complicated, it really isn't.

4-6 chicken breasts (boneless, skinless)
4-6 thin slices Swiss cheese
4-6 thin slices ham
1 cup Italian-style bread crumbs
1/2 packet Good Seasons Cheese Garlic salad dressing (dry)
1/2 cup grated parmesan cheese
1 Tbs. parsley

About 1 hour before you want to make the chicken, mix together bread crumbs, dry salad dressing mix, parmesan cheese, and parsley; put it in the fridge until you're ready to use it. Pound out chicken breasts. Place 1 slice ham and 1 slice Swiss cheese on chicken breast, then roll up and secure with a few toothpicks. Repeat with remaining chicken breasts. I usually leave these on my cutting board. Then I prepare a "batter station" with plates: one with flour, one with a couple of beaten eggs, and one with the breadcrumb mixture. Dredge each chicken breast in flour, shaking off excess. Then dip in beaten eggs, and coat with breadcrumb mixture. Repeat with remaining chicken breasts. Meanwhile, heat 6 Tablespoons butter in a skillet (non-stick is easiest). Brown chicken breasts on all sides, then transfer to a 9 x 13 baking dish.

Bake at 375 degrees for 30-45 minutes, until no longer pink inside.

Serve with this sauce on the side:
1 can cream of chicken soup
1 cup sour cream
1-2 Tablespoons lemon juice

Stir all ingredients together in a small sauce pan, heating to a simmer.