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Red Beans and Rice – Maureen Foster
1 can kidney beans
1 lb smoked sausage (we use the sausage that is in one big link)
1 ½ cups of water
1 teaspoon garlic powder or garlic salt
1 teaspoon oregano (dried)
¼ teaspoon white pepper
¼ teaspoon red pepper
¼ teaspoon black pepper
1 ½ cups Minute Rice

Bring all ingredients (except rice) to a boil. Add rice to mixture. Remove from heat and let sit 5 minutes.


Tortellini Soup– Maureen Foster
1 1b bulk Italian Sausage (not links) 1 cup tomato ketchup
1 cup chopped onion 1 teaspoon Italian seasoning
6 cups beef broth (four 4 ½ oz cans) 2 cloves of garlic (minced)
½ cup dry wine (optional) 2 cups slice zucchini (about 2 small)
1 16oz can of tomatoes in liquid ½ lb Tortellini (frozen or dry)
2 cups of sliced carrots ¼ cup chopped parsley
1 cup sliced celery Salt and pepper to taste
1 medium sliced green pepper Grated Parmesan to taste

In a 5 qt pot/Dutch Oven, brown sausage. Drain off fat. Add onions and sauté until tender. Add beef broth, wine, tomatoes, carrots, celery, ketchup, Italian seasoning and garlic. Bring to boil. Simmer 30 minutes. Skim away fat. Stir in zucchini, tortellini, green pepper and parsley. (If using a crock pot, do not put the pasta in until the last half hour.) Simmer covered for 30-40 minutes or until tortellini is tender (tortellini does not need 30 minutes to tenderize but cooking it this long does not hurt them). Season to taste with salt and pepper. Sprinkle with Parmesan cheese before serving.


Peanutty Noodles – Andrea Newman
2 carrots, peeled 3 Tbl rice or white wine vinegar
1 Tbl vegetable oil, divided 1 tsp chili garlic sauce
2 tsp grated peeled fresh ginger 1/4 tsp salt
3 garlic cloves, minced 2 cups red bell pepper strips
1 cup broth 1 lb green beans, trimmed
1/2 cup natural-style peanut butter 1 lb linguine, cooked
1/4 cup low-sodium soy sauce 1/2 cup chopped fresh cilantro

Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside. Heat 1 tsp oil in a small saucepan over medium heat. Add the ginger and minced garlic; saute' 30 seconds. Add broth, peanut butter, and sauce baggie; stir until well-blended. Reduce heat, and simmer 7 min, stirring occasionally. Remove from heat, and keep warm. Heat 2 tsps oil in a large skillet over medium-high heat. Add bell peppers and beans; sauté 5 min or until tender. Remove from heat. Combine carrot, sauce, veggies, and linguine in a large bowl; toss well. Sprinkle with cilantro.

Mango Salsa – Andrea Newman

2 Tbl lime juice
1/4 tsp grated peeled fresh ginger
1/4 tsp each salt & pepper
1 cup diced mango
1 cup chopped tomato
1/4 cup chopped cilantro
2 Tbl chopped shallots
2 tsp minced jalapeño

Combine lime juice, ginger, salt & pepper in a medium bowl.
Add remaining ingredients and toss gently.




Roasted Asparagus w/ Balsamic Browned Butter – Andrea N

40 asparagus spears, trimmed (about 2 pounds)
1/4 tsp kosher salt
1/8 tsp black pepper
2 Tbl butter
2 tsp low-sodium soy sauce
1 tsp balsamic vinegar
Preheat oven to 400 degrees. Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400 degrees for 12 minutes or until tender.

Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over the asparagus, tossing well to coat. Serve immediately.





Roasted Root Vegetables – Andrea Newman

3-1/2 cups chopped carrot (about 1-1/2 lb)
3 cups chopped parsnip or celery root (about 1 lb)
1-3/4 cups chopped peeled turnips (about 1/2 lb)
2 Tbl olive oil
1 tsp brown sugar
1/2 tsp coarse salt
2 medium red onions, each cut into 8 wedges
2 Tbl chopped parsley
1 Tbl balsamic vinegar
1/4 tsp pepper

Combine first 7 ingredients in a shallow roasting pan; toss well. Bake at 400 degrees for 45 minutes, stirring after 30 minutes. Add parsley, vinegar, and pepper, tossing to coat. Makes about 6 cups.

Black Bean-Tortilla Torte – Andrea Newman
Serve with salsa and sour cream. Can be assembled ahead,then baked before serving.

4 flour tortillas (10-inch)
1 Tbl canola oil
1 large onion, diced
1 jalapeño chile, seeded and minced
2 garlic cloves, minced
½ tsp ground cumin
2 (15oz) cans black beans, drained and rinsed
1 (12oz) beer (or 1-1/2 cups water)
1 (10oz) pkg frozen corn
4 scallions, thinly sliced, plus more for garnish
2-1/2 cups (8oz) shredded cheddar

1. Preheat oven to 400°. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.

2. Heat oil in a skillet over medium heat. Add onion, jalapeño, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 5-7 min.

3. Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8-10 min. Stir in corn and scallions, and remove from heat. Season with salt and pepper.

4. Fit a trimmed tortilla in bottom of springform; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.



Zucchini Lasagna – Andrea Newman, 4-6 servings
6 cups sliced zucchini (about 3 med.) 1 cup cottage cheese
½ lb ground beef 1 egg, beaten
1 clove garlic, minced 1 Tbl parsley, chopped fresh
1 (8oz) can tomato sauce ¼ cup dry breadcrumbs
1 tsp. salt 1 cup shredded mozzarella
¼ tsp. each oregano & basil

Preheat oven to 350. Grease an 8x8 pan. Cook zucchini in boiling water for about 5 min. until very tender (don’t overcook or it will fall apart) Drain. Cook beef and garlic in a skillet for 5 min. Stir in tomato sauce thru basil. In a small bowl, combine cottage cheese, egg, and parsley. In prepared pan, layer half of each in this order: zucchini, breadcrumbs, cottage cheese, beef mixture, and mozzarella. Repeat layers, except mozzarella. Bake for 25 min. Sprinkle with mozzarella and bake 3 more min.


Pork Chops w/ Mustard Crust – Andrea Newman, Serves 4

2 Tbl butter, melted
2 Tbl chopped fresh parsley
3 Tbl hot English mustard (Colman's)
2 cup fresh breadcrumbs from French bread
4 (6oz) center-cut pork chops (3/4 inch thick)
Preheat oven to 350°F. Spray an 9x13 pan. Mix melted butter, parsley and 2 Tbl mustard in medium bowl. Mix in breadcrumbs.
Spread remaining mustard on both sides of chops. Sprinkle with salt and pepper. Arrange in prepared roasting pan. Press breadcrumb mixture into chops. Bake until cooked through, about 35 minutes.
Preheat broiler. Broil chops, crust side up, until golden brown, watching closely to avoid burning, about 2 minutes. Serve immediately.



Potatoes Anna – Andrea Newman, Serves 6
1 teaspoon kosher or sea salt
1/2 teaspoon black pepper
2-1/2 tablespoons unsalted butter
3 pounds peeled baking potatoes, cut into 1/8-inch-thick slices
1 tablespoon unsalted butter, melted and divided
1 tablespoon chopped fresh flat-leaf parsley, optional
Preheat oven to 450 degrees. Combine salt and pepper in a small bowl.

Melt 2-1/2 tablespoons butter in a 10-inch cast-iron or ovenproof heavy skillet over medium heat. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan; sprinkle with 1/4 teaspoon salt mixture. Drizzle 1/2 teaspoon melted butter over potatoes. Repeat the layers 5 times, ending with butter. Press firmly to pack. Cover and bake at 450 degrees for 20 minutes.

Uncover and bake an additional 25 minutes or until potatoes are golden. Loosen edges of potatoes with a spatula. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with parsley, if desired







Garlicky Green Beans – Andrea Newman, Serves 4

1 lb fresh green beans -- cut into 3" pieces 1 tsp chicken bouillon granules
(not cube!)
2 TBS butter 1/4 cup white wine
3 cloves garlic -- finely minced salt and pepper to taste

Steam or boil green beans for 4-5 minutes until crisp-tender. In medium skillet over medium heat melt butter, add garlic, and saute for 3 minutes or until tender and fragrant. Add green beans, stir well to coat with the butter/garlic mixture, sprinkle chicken bouillon over beans and stir to mix, then saute another 5 minutes to desired doneness. Turn heat up to medium high, then pour in the wine and let it sizzle and evaporate most of the alcohol. Lower heat, add salt and pepper to taste, and stir thoroughly. Serve immediately!


Chicken Schnitzel – Andrea Newman
2 eggs 4 Tbl olive oil
1 garlic clove, minced 1 Tbl butter
½ tsp fresh parsley, minced ¼ cup dry white wine
1 cup fresh breadcrumbs (3 slices) ½ cup chicken broth
½ cup Parmesan cheese, grated 1 lemon- divided, 1 Tbl juice + 4 wedges
4 chicken breasts (6oz ea.) pounded to an even ½-inch thickness
Serve with egg noodles tossed with butter & fresh parsley
In a wide shallow bowl, beat eggs with garlic, parsley, and ½ tsp each salt & pepper. In a separate bowl, combine breadcrumbs and Parmesan. Dip each breast into egg mixture to coat, then into breadcrumb mixture, patting it on to coat. Heat 2 Tbl oil in a large nonstick skillet over medium-high heat. Cook 2 breasts until golden and cooked thru, 3 min per side. Remove. Repeat with remaining 2 Tbls oil and breasts. Wipe skillet with paper towel; heat butter until melted. Add wine; heat 30 seconds. Stir in broth and lemon juice; simmer 2 min. Season with salt & pepper. To serve, plate chicken with lemon wedges and noodles; pour broth mixture over cutlets. Serves 4.



Chicken Posole – Andrea Newman

1 Tbl olive oil 3 Tbl chili powder
2 medium onions, chopped 1 tsp dried oregano
8 garlic cloves, minced 4 cans (14oz ea) low-sodium chicken broth
1/3 cup tomato paste 4 cans (15oz ea) white hominy, drained
one 2-1/2lb rotisserie chicken (6-3/4 cups shredded cooked chicken or turkey)
Assorted garnishes, such as diced avocado, thinly sliced radishes, and crumbled tortilla chips (optional)
Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed. Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes. Stir in chicken; season with 1 tsp salt and 1/4 tsp pepper. Cook until heated through. Serves 8.



Potato & Bacon Soup – Jennifer Fuentes

6 medium potatoes, cubed (18pts) 2 celery stalks, sliced (0 pts)
6 slices of bacon, chopped (8 pts) 14oz can chicken stock (0 pts)
4 green onions, diced (0 pts) Pinch of salt (0 pts)

Chop and brown bacon. Combine ingredients and cook until potatoes are tender. Mash slightly to thicken, but leave chunks of potato.

Add 18oz can of evaporated milk(4 pts) and ¼ of butter(12 pts)—stir until combined. Add 2 tsp of parsley flakes(0 pts) and pepper(0 pts) to taste. Keep over med-high heat until heated through and serve.

Serves 4 Total points: 48 points Per Serving: 10.5 points


Low Point Potato & Bacon Soup – Jennifer Fuentes

6 medium potatoes, cubed (18pts) 4 celery stalks, thinly sliced (0 pts)
6 slices of turkey bacon, chopped (6 pts) 14oz can chicken stock (0 pts)
4 green onions, diced (0 pts) Pinch of salt (0 pts)

Chop and brown turkey bacon. Combine ingredients and cook until potatoes are tender. Mash slightly to thicken, but leave chunks of potato.

Add 18oz can of low-fat evaporated milk (2 pts) and 4 tsps of butter(2 pts)—stir until combined. Add 2 tsp of parsley flakes (0 pts) and pepper (0 pts) to taste. Keep over medium heat until heated through and serve.

Serves 4 Total points: 28 points Per Serving: 7 points



Stuffed French Toast
1# French bread loaf, cubed 12 large eggs
16oz cream cheese, softened 1/3 cup maple syrup
Zest of 1 orange 2 cups milk
¼ cup sugar 1 teaspoon cinnamon
1 cup blueberries

Butter 13 x 9” casserole dish. Scatter ½ the bread cubes over the bottom of the casserole dish. Cream together the cream cheese, orange zest and sugar. Dot the top of the bread cubes with the cream cheese mixture. Cover with blueberries, then remaining bread cubes. In a large bowl, combine the eggs, maple syrup and cinnamon. Pour over bread. Chill covered overnight. Sprinkle the casserole with cinnamon sugar and bake at 350 degrees (covered with foil) for 30 minutes. Remove foil and bake for 30 minutes more.

Sauce:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries
1 tablespoon butter

In a small saucepan stir together the sugar, cornstarch and the water. Cook this over medium heat for 5 minutes, or until thickened. Stir in the blueberries and simmer the mixture. Continue stirring occasionally for 10 minutes or until the blueberries have burst. Add the butter and stir sauce until butter has melted. Serve with French toast.
Serves 6-8.



Helen's Recipe for Good Chicken – Joy Zimmerman
4 to 6 chicken breasts
Combine:
1/2 stick butter, melted
1/2 c. honey
1/4 c. prepared mustard
1/2 t. salt
1 tsp. curry
Place chicken in casserole dish. Pour combined mixture over the chicken and back at 325 for 1 hour.



Corn bread – Joy Zimmerman
1 (8 1/2 oz.) pkg. corn muffin mix
1 (9 oz.) pkg. yellow cake mix
1/3 cup milk
1/2 cup water
2 eggs
1/4 c. vegetable oil

Preheat oven to 400. Stir together all ingredients until blended. Poor into greased-and-floured 8x8 in. case pan. Bake 5 minutes. Reduce oven temp. to 350 and bake 20-30 minutes or until toothpick interested in center comes out clean.



White Turkey and Wild Rice Chili – Joy Zimmerman
2 T. canola oil
1 medium onion, chopped
1 clove garlic, minced
1 1/4 lb turkey breast (cooked), sliced into 1/2 in. pieces
2 c. cooked wild rice
1-15 oz. can garbanzo or Great Northern white beans
1-11 oz. can white corn, drained
2-4 oz. cans diced green chilies
1-14 oz. can low-sodium chicken broth
1 tsp. ground cumin
4 oz. Monterey Jack cheese, shredded
Heat oil in large skillet over medium heat. Add onion and garlic and cook until tender. Add turkey, wild rice, beans, corn, chilies, broth, and cumin. Simmer over low heat for 30 minutes. Serve with shredded cheese.




Ground Turkey Chimichangas – Jennifer (5 pts each)

8 Burrito size flour tortillas
1lb of ground turkey
8oz of green chili peppers--canned, diced, drained
4oz of mild salsa
1c of shredded reduced fat Monterrey Jack cheese
1 can of fat-free refried beans
1/3 c. scallions

Pre-heat oven to 350 degrees. Place tortillas in foil and warm them in oven while cooking the filling. This will loosen them up so they don’t break while folding. You could also microwave them for about 1 minute. Brown ground turkey over medium-high heat; season with salt and pepper. In the same pan, add green chilies (drained!), salsa & refried beans. Mix to combine. Add salt to taste if needed. Mixture will be thickish. Remove tortillas from oven and place on clean work surface. Fill each tortilla generously with filling and top with a good pinch of shredded cheese. Wrap like a burrito, tucking in the ends. Place in a 9x13 baking dish and place back in the oven--350 degrees for 20 minutes or until lightly browned and heated through. Serve warm with Fat Free Sour cream and salsa to garnish & serve with black beans on the side and/or rice.


Chicken Cordon Bleu in Pastry– Niki Fiffe

1 tube refrigerated crescent rolls
1/4 spreadable chive and onion cream cheese
4 thin slices deli ham
4 boneless skinless chicken breast halves 4 ounces each (I cut mine in half, lengthwise)
4 slices Swiss cheese

On an ungreased baking sheet, separate dough into four rectangles; seal perforations. Spread 1 tablespoon cream cheese lengthwise down the center of each rectangle. Place ham widthwise over dough. Arrange chicken in center of each rectangle. Wrap ham around chicken. At each long end, pinch dough together around chicken, forming points. Bake at 375 for 15 minutes. Top with Swiss cheese; baking 5 minutes longer or until cheese is melted and pastry is golden brown.


French Dip Sandwiches – Niki Fiffe makes 6-8 servings

3-lb rump roast, or whatever roast you want
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
1 tsp dried thyme
3-4 whole peppercorns
1 tsp garlic powder

Combine all ingredients in slow cooker. Add water to almost cover meat. Cover & cook on low 10-12 hours. Shred meat w/ a fork and serve on sub sandwich rolls with mozz. cheese and sautéed onions using juice as a dip.


Super Easy Lasagna – Betsy Martin

26 oz jar pasta sauce
30-ounce bag frozen large cheese ravioli, unthawed
10-ounce box frozen chopped spinach, thawed and squeezed dry (if still frozen, cook it about 10 minutes longer).
8-ounce bag shredded mozzarella
1/2 cup grated Parmesan

Heat oven to 350. Coat a 13-by-9-inch baking dish with cooking spray and spoon in a third of the sauce. Arrange 12 ravioli on top and scatter the spinach over them. Top with half of each cheese. Cover with another layer of ravioli and the remaining sauce and cheese. Cover with foil and bake 25 minutes. Uncover and bake 5 to 10 minutes more or until bubbly. *I broil it for a few minutes to brown the cheese on top*


Taco Soup - Gina Taylor

2 lbs. ground beef cooked and drained
3 cans stewed tomatoes with liquid, diced
2 cans whole kernel corn with liquid
1 can kidney beans with liquid
1 pkg. taco seasoning
1 pkg. Hidden Valley dried Ranch dressing
1 can chopped green chilis
1 jalapeno pepper, minced (if you desire hotter soup)

Combine ingredients and simmer 1 hour. Top with sour cream, shredded cheddar cheese and corn chips.


Mexican Chicken – Laura Safley

package of taco seasoning
jar of salsa
package of chicken breasts

Put them in the crock-pot all day. You can shred the chicken up after it’s cooked all day and its great on flour tortillas. It’s also good for sandwiches.


Instant Tamale Pie – Betsy Martin

15 oz can pinto beans with juice (or any other bean of your choosing)
1/2 cup fresh or frozen corn kernels
1/2 cup salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
12 ounces prepared polenta
2 to 3 tablespoons chopped fresh cilantro
1 cup grated sharp cheddar cheese

Preheat oven to 350. Lightly oil an 11-inch baking dish. Empty the beans and their juice into a large bowl. Add the corn, salsa, cumin, oregano, and salt and mix thoroughly. Set aside. Slice 12 ounces of the polenta roll into 1/4-inch thick rounds. Arrange the rounds in the baking dish slightly overlapping one another. Spoon the bean mixture evenly over the polenta, sprinkle on the cilantro and top with the grated cheese. Cover and bake for 15 minutes, and then uncover and bake for 15 minutes, until the beans are bubbling and hot.


Smothered Beef - Gina Taylor

3-4 lb. roast
1 can cream of celery soup
1 packet of brown gravy (I use knorrs)
1 packet of lipton onion soup mix, dry

Place roast in crock pot. Pour soup, gravy packet, onion soup mix on top of roast. Cook on low all day. Makes an awesome, tender roast with great gravy. Make a quick salad and a veggie and voila...dinner is served




Chicken with Stuffing - Gina Taylor

3 to 4 boneless chicken breasts
swiss cheese
1 can of cream of chicken soup
1/2 cup milk
stove top stuffing
3 T. melted butter

Grease 9x13 dish and add chicken. Add a slice of cheese on top of each piece of chicken. Mix soup and milk (more milk = more soupy). Crumble stuffing on the top of the chicken. Drizzle the top of stuffing with butter. Place in oven @ 350* for 45 min.


Crockpot Beef Burrito Filling – Andrea Newman
8 servings
1 (2-lb) London broil
1 (1.25-oz) package taco seasoning mix
1 cup chopped onion
1 Tbl white vinegar
1 (4.5-oz) can chopped green chiles

Trim fat from meat; rub seasoning mix over both sides of meat. Place meat in an electric slow cooker coated with cooking spray; add onion, vinegar, and green chiles. Cover with lid; cook on low-heat setting for 9 hours. Remove meat from slow cooker, reserving cooking liquid; shred meat with two forks. Combine meat and reserved cooking liquid; stir well.



Crockpot Chicken Burrito Filling – Andrea Newman
8 servings
2 lbs boneless skinless chicken breasts
1 packet taco seasoning
1 can chicken broth
7-10 oz diced tomato with green chiles
1/4 cup salsa

Rub chicken breasts with taco seasoning. Place breasts in crockpot and pour remaining ingredients over. Cover and cook on low for 6-8 hours or high for 3-4 hours. With two forks, shred the chicken meat into bite-sized pieces.




Thai Pork Stew – Andrea Newman
4-6 servings
2 lbs boned pork loin, cut into 4 pieces

2 cups julienne-cut red bell pepper

1/4 cup teriyaki sauce

2 Tbl rice or white wine vinegar

1 tsp crushed red pepper

2 garlic cloves, minced

1/4 cup creamy peanut butter

6 cups hot cooked basmati rice

1/2 cup chopped green onions

2-3 Tbl chopped dry-roasted peanuts

8 lime wedges

Trim fat from pork. Place pork and next 5 ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low for 8 hours. Remove pork and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork. Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.








Italian Pot Roast – Andrea Newman
8 servings

2-1/2 lb boneless beef round roast
6 med. carrots
1 med. onion, sliced
¼ tsp. each salt & pepper
1 (16-oz) can tomato sauce
1 (0.7-oz) pkg Italian salad dressing mix

Slice roast and place in slow-cooker with remaining ingredients. Cook high for 1 hour plus low for 7 hours. Slice and serve over hot cooked rice.



Scombie (Pizza Rolls) – Erin Schmidt
This isn’t as easy as the other recipes, but it’s yummy. We usually double the recipe, making 4 rolls. You can freeze them (either sliced or whole) and warm them up for a quick meal.

2 loaves frozen bread dough
3 eggs, beaten
¼ c oil
¼ t garlic powder
½ t each basil, salt, pepper, oregano
½ c sliced pepperoni
1 pound Italian sausage
8 oz mozzarella cheese, shredded

Rollout each loaf of thawed bread dough thinly on floured surface. Beat eggs, oil, garlic powder, basil, salt pepper and oregano in bowl. Spread evenly on each portion of dough. Add pepperoni, sausage and cheese. Roll up as for jelly rolls. Place on baking sheet, seam-side down. Brush with any remaining egg mixture. Bake 350 degrees for 25 minutes or until bread is browned. Slice and serve.

* We sometimes substitute Italian seasoning for the basil and oregano. And we usually add more cheese.



Pumpkin Bread – Betsy Martin

4 eggs 2 tsp soda
3 cups sugar ½ tsp baking powder
1 cup oil 1 tsp cloves
15 oz can of pumpkin 1 tsp cinnamon
3½ cups flour 1 tsp allspice
1½ tsp salt 1 tsp nutmeg

Preheat oven to 350. Grease and flour bread pans (makes approx. 2 large or 4 small). Beat eggs slightly. Add sugar, oil & pumpkin. In separate bowl mix remaining ingredients. Add dry alternately to wet with 1/3 cup water. Don't fill pans over 1/2 full. Bake for one hour to one hour, 15 minutes.



Blueberry Lemon Bread – Elisa Trozzoli

3 c flour 1½ c blueberries, fresh or frozen
1 c sugar (do not thaw)
4 t baking powder grated rind from 1 lemon
½ t salt 1 c milk
4 T chilled butter, cut into thin slices 2 eggs beaten

Heat oven 350*. Grease 5x9 loaf pan. Combine flour, sugar, baking powder and salt in large bowl. Using fingers, work the butter into the dry ingredients until it looks like coarse crumbs. Mix in blueberries and lemon rind. Stir in the milk and eggs until well blended. Bake 55 min or until toothpick comes out clean. Turn onto a wire rack.



Spinach Salad w/ Blue Cheese, Pecans & Raisins

1# fresh spinach leaves (you can mix in some lettuce leaves as well)
3/4 c blue cheese
3/4 c pecan pieces - toasted in frying pan (as soon as you can smell them, they're done)
3/4 c raisins

Dressing:
2T balsamic vinegar 1/2t salt
2T white vinegar 1/4t pepper
1t dijon mustard 1/2c olive oil
1/2t sugar

Corn Casserole

6 T butter
1 lg onion, chopped
1 lg bell pepper, any color, chopped
2 eggs, beaten
23 oz can cream-style corn
20¾ oz can whole kernel corn with juice
8 ½ oz pkg corn muffin mix
cheddar cheese – shredded for topping

Saute onion and pepper in butter. Mix eggs, corn and muffin mix in large bowl. Add onion and pepper. Pour mixture into greased 9x13 baking dish. Cover top with shredded cheese. Bake 400 for 30 min.


Hearty Lasagna Soup – Lynn Sparks

1# ground beef (I use ground turkey breast)
1/4 tsp garlic powder
2 - 14 oz cans Swanson beef broth with onion
1 - 14 1/2 oz can diced tomatoes
1/4 tsp dried Italian seasoning
1 1/2 C. UNCOOKED corkscrew pasta
1/4 C grated parmesan cheese

Cook meat and garlic in skillet. Add broth, tomatoes and Italian seasoning. Heat to a boil. Stir in pasta. Cook over medium heat 10 minutes or until pasta is done. Stir in cheese.



Barbequed Beef – Lynn Sparks

1 1/2 C ketchup
1/4 C. packed brown sugar
1/4 C red wine vinegar
2 T Dijon mustard
1/4 tsp garlic powder
2 T Worcestershire sauce
1 tsp liquid smoke
1/2 tsp salt
1/4 tsp pepper
4 pound boneless chuck roast trimmed of fat

In large bowl, combine ketchup, brown sugar, red wine vinegar, mustard, Worcestershire, liquid smoke. Stir in salt, pepper, garlic powder. Place chuck roast in crock pot. Pour ketchup mixture over it. Cook 8 - 10 hours. Remove roast and shred with fork (shreds really easily). Return to crock pot and stir. Cook one more hour.



Beef Brisket – Kristin Himmelmann
Salt, pepper and garlic both sides. Pour 1/2 bottle hickory liquid smoke over meat. Marinate covered overnight. Baste with BBQ sauce and bake at 250° for 1 hour for each 1/2 lb.
Leftovers can be shredded and heated in a saucepan with BBQ sauce for sandwiches.



Creamy Turkey with Noodles – Kristin Himmelmann
Prep time: 10 minutes Bake time: 30 minutes 6 servings
cooking spray 2 c chicken broth
1/2 lb egg noodles salt and pepper to taste
3 Tbs butter 1 1/2 c whole milk
2 Tbs flour 2 1/2 c cooked, shredded turkey

Preheat oven to 375°. Coat shallow 2 qt. baking dish with cooking spray. Cook noodles according to package directions until al dente. In large skillet over medium heat, melt butter, then add flour, stirring, for 1 to 2 minutes. Gradually pour in broth and cook, stirring, until it thickens, about 2 to 3 minutes. Season with salt and pepper. Stir in milk and cook until very hot and smooth, another 3 minutes. Put the turkey in a bowl and add half the sauce and stir the other half into the cooked noodles. Spoon the noodles into the prepared baking dish. Top with the turkey and spread evenly. Bake, covered, for 15 minutes. Continue to bake, uncovered, for another 15 min, or until the top is golden brown and crisp.
*I like to add 1/ 2c grated parmesan cheese before baking.



Mini Cheese Calzones – Kristin Himmelmann
6 sticks string cheese
1 pkg. Refrigerated bread-stick dough
Jar of pizza, spaghetti, or marinara sauce

Preheat oven to 400°. Cut string cheese sticks in half crosswise. Separate bread-stick dough into 12 rectangles. Coil a rectangle of dough around a piece of cheese stick. Copmletely cover the cheese, tucking the dough ends under and pinching them closed. Place on ungreased baking sheet and bake until golden brown (about 12 minutes). Remove and serve at once with a bowl of warm sauce for dunking.
* I wrap a pepperoni or two around the cheese stick and then wrap it all in the dough.



Cheesy Beef Enchiladas – Kristin Himmelmann
1 lb. Ground beef
1 jar thick and chunky salsa
1 pkg. (8 oz.) Mexican style cheese
10 flour tortillas (medium size)

Brown meat; drain. Stir in 1/2 cup salsa and 1 cup cheese.
Spread 1 cup salsa in 13x9-inch baking dish. Place 1/4 cup meat mixture down center of each tortilla; roll up. Place tortillas, seam-side down, on salsa. Top with remaining 1/2 cup salsa and 1 cup cheese.
Bake at 350° for 20 to 25 minutes or until throroughly heated.


Taco-Stuffed Pasta Shells – Kristin Himmelmann
Prep time: 20 min. Bake time: 40 min.

16-20 jumbo dried pasta shells, prepared according to package directions, rinsed and drained
1 lb. Ground beef
1 pkg. (1.25 oz) taco seasoning mix
1 cup water
1 can (16 oz.) refried beans
1 cup (4 oz) shredded cheddar cheese
1 jar (16 oz) salsa
1/4 cup sliced green onions
Sour cream (optional)

Brown beef; drain. Add seasoning mix & water; cook on low 5 min. or until thickened. Add beans and 3/4 cup cheese; mix well. Spread 1/4 cup salsa over bottom of each of two 8-inch-square (2 qt.) baking dishes. Fill pasta shells with beef mixture; place half of shells in each baking dish, filled side up. Spoon remaining salsa over shells.

If Freezing: Cover 1 or both baking dishes with plastic wrap, then overwrap with foil. Freeze up to 2 months.

To Bake Unfrozen Shells: Preheat oven to 350°. Cover with foil; bake 40-45 min. or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream.

To Bake Frozen Shells: Place baking dish in refrigerator overnight. Preheat oven to 375°. Remove plastic wrap, re-cover with foil. Bake 45-50 min. Finish as for unfrozen shells.



Chicken and Rice Delight – Kristin Himmelmann
2 to 3 cups diced chikcen breasts, cooked
1 box Uncle Ben’s wild & long grain rice, cooked
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups milk
1/4 cup melted butter
2 cups grated cheddar cheese
2 cups crushed corn flakes stirred with 1/4 cup melted butter

Cook rice according to directions on box and place in bottom of 13x9-inch Pyrex baking dish. Put cooked chicken on top of rice. Over medium heat, cook soups, butter and milk, then pour over rice and meat. S prinkle cheese on next and top with corn flake mixture. Bake at 350° for 1 hour. Serves 8 to 10.

Variations: I usually add some julienne-sliced carrots and substitute Italian bread crumbs instead for corn flakes.


Chicken Stir-Fry – Kristin Himmelmann
Makes 3 servings
Prep: 10 min. Cook: Stir-fry 7-8 min., noodles 3 min.

1/3 cup orange juice
1/4 cup teriyaki sauce
2 Tbs water
2 tsp cornstarch
1/4 tsp ground ginger
1/2 lb. Thin-sliced boneless, skinless chicken breasts
1 tbs vegetable oil
2 tsp sesame oil
1 pkg. (9 oz) frozen whole green beans
1 cup frozen mixed pepper strips
1 small onion, thinly sliced
2 pkg. (3 oz each) Ramen noodles

Stir OJ, teriyaki, water, cornstarch and ground ginger; set aside. Bring med. Saucepan lightly salted water to boil.
Slice chicken into thin strips. Heat both oils in skillet over medium-high heat. Add chicken; cook 2-3 min. or until no longer pink. Transfer to plate
Add green beans, pepper strips & onion to same skillet. Cook 3 min. or until frozen vegetables are warm and onion is softened slightly. Meanwhile, add noodles to boiling water (without seasoning packets). Cook 3 min. and drain.
Return chicken to skillet. Stir up OJ mixture, add to skillet. Cook 1-2 min. or until mixture boils and thickens. Remove from heat.
Top noodles with stir-fry.

Other combinations:
*Korean: ground beef instead of chicken; add celery & carrot strips; omit green beans; toss in a few scallions.
*Pork: thinly slice center-cut boneless pork chops, replace peppers with broccoli or bok choy.


Creamy Pesto Chicken & Bow Ties – Kristin Himmelmann
3 cups uncooked bow tie pasta
2 Tbs butter
1 lb. Boneless chicken breasts cubed
1 can cream of chicken soup
1/2 cup pesto sauce
1/2 cup milk

Cook pasta according to pkg. Directions. Heat butter in skillet. Add chicken & cook until browned, stirring often.
Add soup, pesto sauce & milk. Bring to a boil. Cook over low heat 5 min. or until done. Stir in drained pasta and heat through.


Sloppy Joe Loaf – Lynn Sparks
¾ pound ground beef
½ cup chopped onion
1 (14 ½ ) ounce can diced tomatoes with garlic and onion, undrained
2 T brown sugar
2 T white vinegar
1 loaf Italian bread
1 ½ cups shredded nacho/taco cheese blend

Brown ground beef and onion in a large skillet over medium heat. Drain and return to skillet. Add tomatoes, brown sugar, vinegar. Cook 3 minutes. Slice bread in half lengthwise and place on ungreased cookie sheet. Bake at 425 for 5 minutes or until toasted. Put meat mixture on bread and top with cheese. Bake at 425 for 12 minutes or so.


Black Bean Soup – Lynn Sparks
1 cup tomato salsa
2 (15 ½ ounce) cans black beans, drained and rinsed
2 cups chicken broth
1 t lime juice
2 T chopped cilantro
sour cream
cheese

Heat the salsa in a large saucepan over medium heat, stirring often, for about 5 minutes. Stir in beans and broth. Bring to a boil, then lower heat and simmer covered for about 15 minutes. Let soup cool slightly and ladle half of it into blender or processor and puree. (I just whisked it). Return pureed soup to the pan. Stir in lime juice and cilantro and heat. Put sour cream and cheese on top.

Cheeseburger Soup – Lynn Sparks
½ pound hamburger 1 t dried parsley
2 T + 2 T butter ½ c flour
¾ c shredded carrots 1 ½ c milk
¾ cup diced celery 8 oz cubed American cheese
¾ c chopped onion ¾ t salt
4 c diced potatoes ½ t pepper
3 c chicken broth ¼ c sour cream
1 t dried basil
Brown hamburger and drain. In large pot, melt 2 T butter and sauté carrots, celery and onions. Add potatoes, chicken broth, hamburger, basil and parsley. Cook over medium high heat until potatoes are well cooked. In separate pan mix 2 T butter and flour until bubbly – add to soup and boil. Add milk, cheese, salt and pepper, then reduce heat. Cook until cheese is melted. Remove from heat and add sour cream.

Pesto chicken rolls – Lynn Sparks
I’ve made this once, and really liked it, but I thought the cooking process was a pain. Maybe they could just be rolled up and baked?
6 skinless boneless chicken breast
salt
pepper
½ cup parmesan pesto
2 T butter
1 T olive oil

Place each chicken breast between 2 pieces of plastic wrap. Pound lightly with flat side of meat mallet into rectangle about ¼ inch thick. Remove plastic. Salt and pepper. Spoon pesto on each breast. Fold in bottom and sides of each breast and roll. Secure with toothpicks.

Heat butter and oil in skillet over medium heat. Add chicken rolls and cook uncovered about 20 minutes, turning occasionally.



Peppy Pecans – Joy Zimmerman

1/3 C. butter ½ t chili powder
2 T Worcestershire sauce 1/8 t cayenne pepper
1 ½ t garlic salt 3 C pecan halves
½ t seasoned salt 2 T coarse salt
½ t ground cumin

Preheat oven to 325 degrees. In a large saucepan, melt butter over medium low heat. Add next 6 ingredients; simmer 5 minutes. Add nuts, stirring to coat. Spread nuts on a baking sheet and bake 15 – 20 minutes, stirring after 10 minutes. Remove from oven and sprinkle with coarse salt; cool completely. Store in an airtight container. Makes about 3 C. nuts.


It seems to make sense, that we buy plenty of freezer bags in various sizes for our first time. If cooking together doesn’t work, we can just divy up the bags. Also, shopping at costco, or somewhere you can buy in bulk could really help out. I don’t belong, but it sounds like you all do. Perhap I could tag along on one of your ‘regularly scheduled’ shopping trips when it is my month to buy. When you take these recipes times 4, Costco could really save us some $$. Last, what do you guys think about how much ‘at home’ stuff we should buy and send along. For example, one of the below recipes calls for macaroni – which would be boiled the day they would make that dinner. Should we send a bag home so the person has everything they need to complete the recipe on the day they are to have it? Several recipes are topped with shredded cheese. I know shredded cheese goes bad more quickly that a block. So should we send home a block, again so they will have what they need?

Scombie (Pizza Rolls) – Erin Schmidt

2 loaves frozen bread dough
3 eggs, beaten
¼ c oil
¼ t garlic powder
½ t each basil, salt, pepper, oregano
½ c sliced pepperoni
1 pound Italian sausage
16 oz mozzarella cheese, shredded

Rollout each loaf of thawed bread dough thinly on floured surface. Beat eggs, oil, garlic powder, basil, salt pepper and oregano in bowl. Spread evenly on each portion of dough. Add pepperoni, sausage and cheese. Roll up as for jelly rolls. Place on baking sheet, seam-side down. Brush with any remaining egg mixture. Bake 350 degrees for 25 minutes or until bread is browned. Slice and serve.

* We sometimes substitute Italian seasoning for the basil and oregano.

What other fillings do you guys think would be good in here? We could make them, cook them and wrap them good in foil (or a zip lock) to go home.


Southwest Chicken Soup

2 T olive oil
8 oz skinned, boned chicken – ½” chunks
¼ C onion – finely chopped
2 cloves garlic – minced
1 t cumin
½ t salt
½ t chilli powder
1/8 t ground red pepper
14½ oz chicken broth
14½ oz can corn
1 can black beans
1 can stewed tomatoes
2 T chopped cilantro
6 T yogurt
corn chips, if desired

Saute chicken in oil 3-4 min. Add onion, garlic, cumin, salt, chili powder & red pepper. Cook 1-2 min. Add broth, corn, beans, tomatoes, bring to boil. Simmer 15 minutes. Stir cilantro into soup and serve immediately. Add corn chips and 1 T yogurt to soup.

Since the corn chips and yogurt are optional, we could let everyone get them if they wanted them. We could just make the soup with the cilantro and it would be ready to freeze.



Chicken Enchilada Casserole

2 T veggie oil
1 med. Onion, chopped
4 C shredded cooked chicken/turkey
14½ oz can whole tomatoes, undrained, cut up
15 oz can enchilada sauce
1 packet(1.25 oz) taco spices & seasoning
½ t garlic powder
12 corn tortillas
2 cans (2-1/4 oz each) sliced olives, drained
3 cups grated monterey jack cheese

In large skillet, heat oil and saute onion. Add chicken, tomatoes, tomato sauce, taco spice and garlic powder. Blend well. Bring to a boil, reduce and simmer, uncovered, 15 min. In 9x13 dish, place 4 corn tortillas. Pour 1/3 chicken mixture on tortillas, spreading evenly. Layer with 1/3 olives and cheese. Repeat layers 2 times – ending with cheese. Bake uncovered 350* for 30-40 min.

We could do all the cooking and send everyone home with a ziplock of the cooked stuff, 2 cans of olives, a hunk of cheese and 12 corn tortillas.



Cavatini

3 c assorted macaroni
1.5 lbs hamburger
1 c chopped onion
½ c chopped green pepper
1 can mushrooms
2 (15 oz) cans tomato sauce
1 T. Sugar
1 t salt
1 t pepper
½ c sliced ripe olives
2 t Italian seasoning
6 oz pepperoni, sliced
¾ c cheddar cheese
¾ c mozzarella cheese

cook & drain macaroni. Set aside. Brown hamburger and add onion, green pepper and mushrooms. Simmer for 10 minutes. Add tomato sauce, sugar, salt, pepper, ripe olives, italian seasoning, and pepperoni. Mix together with macaroni and put into a 9x13 pan. Top with cheeses – bake 350* for 25 min.

We could do all the cooking, and send everyone home with a ziplock of the cooked stuff, plus uncooked macaroni, and 2 chunks of cheese.


Italian Quiche

2 prepared, unbaked pie crust shells
1 lb. Italian sausage, browned and drained
1 c pepperoni slices
1 T margarine
1 can mushrooms
1 c half and half
6 eggs, slightly beaten
2 c shredded monterey jack cheese
¼ c green pepper
¼ c chopped onions

Preheat oven and large cookie sheet to 375*. Saute mushrooms, onion and green pepper in margarine. Mix together milk and eggs. Combine with sausage and add mushrooms. Sprinkle cheese on bottom of unbaked pie shells. Cover with pepperoni slices. Divide the mixture and pour half into each pie shell. Back on preheated cookie sheet at 375* for 35-40 minutes or until knife inserted in center comes out clean.

We could prepare the stuff to go into this quiche. It says to put cheese on bottom and pepperoni on top. We could send everyone home with a zip lock of pepperoni, a chunk of cheese & 2 pie crusts. We could put the filling in 2 zip locks and this could be 2 meals at different times of the month.




Garden Veggie Soup – Jennifer Fuentes

2 medium carrots, diced ½ tsp of miced garlic
½ small onion, diced 2 tsp of dried basil
3 stalks of celery, thinly sliced 2 tsp of oregano
¼ head of cabbage, diced 6oz (1 small can) of tomato paste
1 can of green beans(with liquid) 32 oz (1 box) of chicken or veggie broth
2 small or 1 large zucchini, diced Salt to taste—At least 2 teaspoons

In a large stock/soup pot, sauté carrots, onions, celery and garlic until half-cooked, about 5 minutes over medium-high heat. Add green beans with liquid—you may want to run a knife through them if they are too big. Add cabbage, tomato paste, basil and oregano, salt and chicken broth. Add about 6 cups of water or to your preferred consistency of soup. Bring to a boil over high heat for 5-7 minutes. Add zucchini and bring heat down to medium and simmer for about 15 minutes or until the cabbage is translucent and the veggies are cooked through and soft. You could add corn (1 point) to it as well as black beans or ground turkey(add 2 points). Makes 8 Servings. Stores well in Tupperware, refrigerated, for 1 week.



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