Chicken Salad

3 Chicken breasts shredded
2 pk ramen noodles crushed
1 bunch grapes halved
6 T. Sesame seeds
1 head cabbage
1 small pk almonds

Mix and coat with dressing

Dressing
2/3 C. oil
1 tsp salt
3 T sugar
1/2 t. pepper
4 T vinegar
ramen flavor packs

Mix and pour over salad

Really yummy even the next day when the noodles are soft.

Sausage Fettuccini

1 lb. ground Italian sausage
1 to 2 cloves garlic, chopped
1 onion, chopped
2 T. all-purpose four
1-1/2 to 2 c. half-and-half
2 to 3 T. grated Parmesan cheese
salt and pepper to taste
8 oz. pkg. fettuccini, cooked

Brown sausage, garlic and onion; whisk in flour, half-and-half, Parmesan cheese, salt and pepper. Heat thoroughly without boiling. Spoon over fettuccini. Serves 4.

Sweet & Spicy Glazed Steaks

I officialy have the most awesome husband ever. Last night he surprised me with dinner! He made Sweet & Spicy Glazed Steaks, a recipe he found himself. It was YUMMY, and I asked for the recipe so I could put it on here.

1/2 cup chunky salsa
1/4 cup ketchup
2 Tbsp packed brown sugar
1 Tbsp Dijon-style mustard
Steaks

Combine all ingredients in medium bowl. Reserve 1/2 cup; brush remaining on steaks during last 5 minutes of grilling (or broiling). Serve with reserved sauce. Makes about 3/4 cup.

Chicken & Noodles

8-oz. pkg. medium egg noodles, cooked
3 10-3/4 oz. cans cream of chicken soup
16 oz. can chicken broth
6-1/2 oz. can chicken

Combine ingredients in a large saucepan; heat until hot and mixture reaches desired consistency. Makes 4 to 6 servings.


Note: There are endless possibilities with Chicken & Noodles! Add whatever veggies are handy or sprinkle with cheese for a twist!

Make Ahead and Freeze Mexican Wraps

I tried this recipe the other day, it turned out really good and it's quite easy. A couple of notes: it makes a ton. It says it's for 16 tortillas, I halved the recipe, filled 12 tortillas, and still had enough left over for one or two more. I would say if you make the full recipe you will need a lot more than 16 tortillas. Also, I used frozen corn, cheddar cheese, and put in a full can of diced tomatoes, since I didn't know what to do with half a can of leftover tomatoes. I didn't try freezing any of them because they all got eaten. Enjoy!

2 cups uncooked brown rice
4 cups water with salt added (may use garlic salt)
4 (15-ounce) cans black beans
2 (15.5-ounce) cans pinto beans
1 (10-ounce) can whole kernel corn
1 (10-ounce) can diced tomatoes and green chilies (or your favorite salsa)
16 (10-inch) flour tortillas
1 pound shredded pepper jack cheese

Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender.

While rice is cooking, place black beans and pinto beans into a colander or strainer and rinse. Add corn and diced tomatoes with green chilies and mix. Transfer to a large bowl and mix in rice and cheese.

Divide the mixture evenly among the tortillas and roll up.

If freezing: wrap individually in plastic wrap, place into a large freezer bag and freeze. Reheat as needed in the microwave for lunch or snacks.

Chile-Cheese 'Taters

32-oz. pkg. frozen seasoned potato wedges
1/2 c. butter, sliced
1 onion, chopped
4-1/2 oz. can chopped green chiles, diced
12-oz. pkg. shredded mozzarella and Cheddar cheese blend
10-3/4 oz. can cream of chicken soup
1-1/2 c. sour cream

Arrange a layer of potato wedges in the bottom of a greased 13"x9" baking pan; dot with butter. Combine remaining ingredients; spread over potato wedges. Bake at 350 degrees for 45-60 minutes. Serves 4-6.

Curry Chicken Casserole

This is a recipe Ariana requested from Derek Curtis, but as he didn't have permission to post here or something, he sent it my way in the hope that I would pass it along. I did, and I am also going to post it here, because I have since found out that Derek does 70 to 80% of the cooking at their house, but for some reason, he tries to hide that fact. I already warned him that I was going to tell the world, so here goes!

4 large chicken breasts
1 c. Cheddar cheese
3/4 c. dry bread crumbs


Sauce

1 c. cream of chicken soup
1/2 c. Miracle Whip
1/2 tsp. lemon juice
1 tsp. curry powder
Salt and pepper to taste

Boil chicken in water until tender. Remove, cool, and tear into small pieces. Put a thin layer of sauce in the bottom of a 9x13 pan, add chicken and pour sauce over the top. Mix until all chicken is covered. Add the cheese to the top and bread crumbs on top of the cheese.

Bake at 350°, uncovered, for 30 minutes.

Goes great over rice; I usually use brown rice, or if I'm in the mood for a lot of curry, yellow rice (says Derek).

Cheese Enchiladas

Mary, here is the recipe you requested . . . (Yummy & easy - that's why I like it!)

1 pkg. Tortillas
Grated Cheese (about 1/4 cup per tortilla)
Chopped Onion (desired amount)
1 Can Enchilada Sauce (Rosarita is yummy - maybe a big can)
1 Envelope Brown Gravy Mix


Make gravy as described on envelope. Add can of enchilada sauce. Pour a small amount of combined gravy/sauce mix in bottom of glass baking pan. Set the rest aside. Fill tortillas with cheese and onion and roll up. Place tortillas seam side down in 9 x 13 pan. Cover with remaining sauce. Sprinkle a small amount of cheese on top. Bake at 350* until cheese inside tortillas is melted and sauce is bubbly. Top with sour cream and lettuce. Optional: add cooked chicken, London broil, or other meat cooked in salt and pepper.

Sorry this recipe is a little vague - I called Heidi to see what size of can of enchilada sauce, and she didn't remember. It is flexible, though, depending on how much sauce you like on stuff!

Macaroni and Cheese

Soooo yummy!

INGREDIENTS
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart
casserole.

Cook Macaroni until barely done or not quite done. Strain and return to pan.

In a small pan, melt 1 cube butter and dump into macaroni

Add half and half,1 ½ cups shredded cheese, velveta and eggs to the macaroni

Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2
cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.


Nutritional information: 798 calories, 49.3 grams of fat, 28.6 grams
saturated fat, 202 mg cholesterol, 786 mg sodium, 61.0 grams carbohydrates,
27.7 grams protein, 1.8 grams fiber

Chicken Alfredo Sandwiches

I made these for dinner last night and they tasted SOOOO good!!! They are easy and fairly fast, so when you are in need of a quick meal, these should satisfy. They are even pretty healthy and perfect for the warmer weather. Enjoy!

1/2 tsp. Italian Seasoning
1/4 tsp. salt
1/4 tsp. pepper
4 boneless skinless chicken breast halves
1 Tbsp. vegetable oil
red pepper, cut into strips (you can roast these if you'd like)
1/4 cup butter, melted
2 Tbsp minced fresh parsley (or 2 tsp. or so of dried parsley)
1/2 tsp. onion powder
1/2 tsp. garlic powder
4 Italian rolls, split
1 cup fresh baby spinach
1/2 cup-1 cup Alfredo Sauce, warmed (the amount depends on how much you want on your sandwich, really)

1. Combine the Italian Seasoning, salt and pepper; sprinkle over chicken. In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side (I put the seasoning on both sides of the chicken), or until juices run clear (you know the drill, right?). Top with red pepper strips during the last 3 minutes of cooking.

2. In a small bowl, combine the butter, parsley, onion powder and garlic powder; brush over cut sides of rolls. Place cut side up on an ungreased cookie sheet and broil until lightly browned.

3. On each roll bottom, layer 1/4 cup spinach, 1 Tbsp. (or more) Alfredo Sauce, a chicken breast half and another tablespoon or so of Alfredo Sauce. Replace roll tops. Eat and Enjoy!

Mexican Roast

Super Easy and delish crock-pot dinner:

Mexican roast
3-5 lb beef roast
1/2 c water
1 small onion
2 cloves garlic
1 t. dried oregano
1 t. salt
1/2 t. pepper
1 14 oz can mexican style crushed tomatoes (I can't always find crushed tomatoes, so I get the sliced ones and put them in the blender for a few seconds)
1 4oz can chopped green chilies

Brown roast on all sides with oil in skillet (I don't do this and it turns out fine!)
Place in crock pot. Combine remaining ingredients and pour over roast. Cover and cook on low for 10-12 hours. Shred beef with forks and serve with sauce,
Serve with tortillas, (I buy the kind you cook your self) cheese, beans, lettuce, sour cream, tortilla chips. Can make into salad, or taco's/burritos.

*It makes a ton, so you can freeze half and save for another meal.

Beef Stroganoff Sandwich

Susan Lupold brought this to my family for dinner one time when her food group was bringing me meals. My family loved it so now I use it in my food group.

2 lbs ground beef
1/2 cup chopped onion
1 tsp. garlic powder
1/2 tsp. pepper
1 loaf french bread
2 cups sour cream
2 tomatoes diced
1 large green pepper, diced
3 cups shredded cheddar cheese

Brown beef and onion. Drain. Add salt, garlic and pepper. Cut bread lengthwise and butter both halves. (I don't always butter it. It is good either way) Place on a baking sheet. Remove mixture from heat and add sour cream. Spoon onto bread. Sprinkle tomatoes, green pepper and cheese. Bake 350 degrees for 20 minutes or until cheese is melted. Serves 8-10.

Chicken Parmesan

Alison,
You could try this one. I am not sure I've ever had Olive Garden's Chicken Parmesan, so I'm not sure this will be the same, but my brother-in-law makes it, so it has to be SUPER easy ;) and it was really delicious. If you try it, let me know if it's what you're looking for.

Serves 4.

8 boneless skinless chicken breasts, cut in half and pounded thin (“Thin is key!” says Brad)
1 jar (26 oz) spaghetti or marinara sauce
1 packet McCormick Parmesan mix
Vegetable oil
Linguine pasta
Shredded mozzarella cheese

Preheat oven to 350° (or whatever the Parmesan mix packet says.) Take chicken halves and lightly coat both sides in vegetable oil. Dredge in parmesan mix. Put in oven for approximately 20 minutes, depending on thickness of chicken. While that’s cooking, heat jar of spaghetti sauce. Cook pasta according to package directions. When chicken is done, lightly cover each piece with a layer of sauce, a layer of cheese, and put back in oven for 5 minutes. On serving plates, put pasta on the bottom, then one piece of chicken on top of each, and pour remaining spaghetti sauce on the top of that, if desired. Serve.

Panda Express Orange Chicken

A friend of mine brought this to our monthly recipe group. It was so yummy!

Marinade:
1 lb. chicken breast meat
1 egg white
1 tsp. salt
1 tsp. sugar

4 cups veg. oil to be used for frying
1 c. cornstarch (in baggie)

Orange Sauce:
1 c. water
1/2 c. ketchup
1/2 c. sugar
1/8 c. vinegar
1 T. soy sauce
4 tsp. corn starch
2 tsp. sesame oil
2 T. veg. oil
1 T grated orange peel
2 T. chopped scallion

1. Cut chicken breast into 1/2 inch cubes, set aside
2. To make marinade- combine egg white, salt, and sugar in a bowl and stir vigorously until ingredients are thoroughly mixed. Add chicken cubes to marinade and stir to coat well.
3. To make orange sauce-combine water, ketchup, sugar, vinegar, soy sauce, 4 tsp. corn starch and sesame oil; stir and set aside. Place a pot over high heat. When pot is hot, add 2 T veg. oil and heat. Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange peel.
4. Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12-15 minutes.
5.Preheat 4 cups oil to 350-375 degrees. Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch. Shake chicken well for about 20 seconds or until chicken is covered with cornstarch. Shake off all excess cornstarch and fry chicken in hot oil until golden brown, approx. 2 1/2 minutes. Remove chicken from oil with slotted spoon, drain well and set aside. Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, then serve immediately over steamed rice.

Serves 4.

Sweet & Sour Chicken

2 lb. chicken tenders
cornstarch
3 eggs

Sauce:
1/4 cup chicken broth
4 TBS. catsup
3/4 cup sugar
1/2 cup vinegar
1 TBS. soy sauce
Dash of salt
Sprinkle chicken with garlic salt and roll in cornstarch. Dip in beaten egg and fry until chicken starts to brown. Arrange in baking dish and pour sauce over it. Bake for 30 to 40 minutes @ 375 degrees, turning occasionally.

Sauce: Heat until sugar dissolves.
This is probably our most favorite meal!!

Bompa's Bachelor Spaghetti Sauce

Genny requested this one. It's my father-in-law's recipe (hence the title "Bompa's".) To those of you who already have The Behemoth, it is located on page 193. For the rest, here it is. It is really delicious, especially if you use the fresh Parmesan instead of grated, though grated works great too. It makes a TON, so beware...

3 (26-ounce) jars of spaghetti sauce with herbs and spices
1 pound lean ground beef
1 pound Italian sausage
2 garlic cloves, minced
4 medium tomatoes, chopped, OR 2 (16-ounce) cans of diced tomatoes
1/4 teaspoon pepper
2 teaspoons olive oil
1 teaspoon dried leaf basil, crumbled
1 teaspoon dried leaf oregano, crushed
1/2 teaspoon dried rosemary
Dash salt, or to taste
Hot, cooked spaghetti, drained
Shredded Parmesan cheese

In a large 4-quart pot, combine jars of spaghetti sauce, undrained diced tomatoes, oregano, basil, pepper and salt. Simmer on low. In a heavy skillet over medium-low heat, cook ground beef until meet is no longer pink. Drain off excess fat and stir in the ground beef into the 4-quart pot. In the same skillet over medium-low heat, add 2 teaspoons olive oil and cook sausage and garlic until meat is no longer pink. Bring sauce to a boil, stirring as needed, then cover and cook on LOW for 5 hours. Serve sauce over hot spaghetti and top with fresh Parmesan cheese.

Speedy Chicken Nachos

These are a great appetizer, or even good for dinner if you have bigger sides.

Speedy Chicken Nachos

2 pouches (7 oz. each) Canned Chunk Chicken Breast
1 package (1.25 oz.) taco seasoning
1 bag (14 oz.) tortilla chips
1 bag (16 oz.) shredded Mexican cheese blend
1 can (10 oz.) diced tomatoes and green chilies, well drained
1 can (4 oz.) sliced black olives, drained

Using a fork, mix chicken with half the package of taco seasoning in a bowl until chicken is shredded and coated with seasoning. use less seasoning for a milder flavor or more for a spicier flavor. Arranged chips on a cookie sheet and cover generously with shredded cheese. Top with well-drained tomatoes and chilies and seasoned chicken. Broil on top rack of oven about 3 minutes or until cheese bubbles. Remove and top with drained olives. Serve with your favorite toppings. Makes 6-8 servings.