Honey and Dijon Chicken with Rice/Tomato Salad

Ingredients:

• 6 boneless skinless chicken
  
• 4 garlic cloves, minced
• 2 teaspoons dried thyme
• Salt and pepper to taste
• 1 Tablespoon vegetable oil
  
• 2 Tablespoons cornstarch
• 1 ½ cups pineapple juice
• ½ cup water
• ½ cup Dijon mustard
• 1/3 cup honey
• Hot Cooked Rice
  
• 5 roma tomatoes, chopped
  
• 1 yellow bell pepper, chopped
• 1/3 cup chopped fresh cilantro
• 1/3 cup finely chopped onion
  
• ¼ (or as desired) teaspoon salt
• 1 box Pillsbury Classic Brownies
  
• 1 box Junior Mints candy

Method:

In a small bowl, combine minced garlic cloves and thyme. Rub chicken with mixture and salt and pepper as desired. In a skillet, heat oil over medium heat and cook chicken until no longer pink. In a bowl, combine pineapple juice and water. When smooth, stir in mustard and honey. Pour mixture into skillet and bring to a boil. Cook and additional 2 minutes or until sauce is thickened. Serve with hot cooked rice and Fresh Tomato Salad (Recipe Follows)

Mix all ingredients in a medium sized bowl. Refrigerate until ready to serve.

Prepare brownies according to package directions. After removing from oven and brownies are still hot, sprinkle Junior Mints over the top of the brownies. Let sit a few minutes to melt and then spread on the top of the brownies with a knife.

Pork Chops with Potato Fans

Ingredients:
Marinade:

• 3 Tablespoons olive oil
• 4 teaspoons lemon juice
  
• 1 Tablespoon Worcestershire sauce
• 2 teaspoons oregano
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• ½ teaspoon ground mustard

• 6 boneless pork chops
  
• 6 large baking potatoes
  
• ¼ teaspoon salt
• ¼ cup butter, melted
  
• 3 Tablespoons dry bread crumbs
• 3 Tablespoons shredded Parmesan cheese
  
• Green onions, sliced (optional - garnish)

Method:

Combine ingredients for marinade. Place pork chops and marinade in sealed container. Refrigerate and marinade for at least 8 hours. Remove pork shops from marinade and discard the marinade. Cook over medium high heat until done.

With a sharp knife, slice potatoes thinly but not all the way through, leaving slices attached at the bottom. Place potatoes in a greased shallow baking dish. Sprinkle with salt; brush with 1/4 cup butter. Bake, uncovered, at 425° for 30 minutes. Brush potatoes with remaining butter and sprinkle with bread crumbs. Bake 20 minutes longer. Sprinkle with Parmesan cheese. Bake 5-10 minutes more or until potatoes are tender and golden brown.

Chili in a Bread Bowl

Ingredients:

• 2 pounds ground beef
• 1 (29 ounces) can tomato sauce
• 2 (14.5-15 ounces) cans kidney beans
• 2 (14.5 - 15 ounces) cans pinto beans
• 1 cup diced onion
  
• 1 can (4 ounces) diced green chili
• ¼ cup diced celery
• 3 medium tomatoes
  
• 2 teaspoons cumin
• 3 Tablespoons chili powder
• 1 ½ teaspoons black pepper
• 2 teaspoons salt
• 2 cups water
• 6 bread bowls
  
• Sour Cream, optional
  
• Shredded Cheddar cheese , optional
  

Method:

Brown the ground beef in a skillet over medium heat, when meat is no longer pink, drain well. In a large soup pot, combine remaining ingredients and simmer over low heat 2-3 hours stirring occasionally.

Slow Cooker Directions: Brown the ground beef in a skillet over medium heat, when meat is no longer pink, drain well. In a 5 quart slow cooker or larger, combine remaining ingredients, cover and cook on low heat 8-10 hours on or high heat 4-5 hours.

Cut tops off bread bowls, and remove bread pieces to create a "hollow". Fill bowl with approximately 1 cup chili . Top with cheese or sour cream and enjoy!

Pomegranate Chicken with Steamed Green Beans and Long Grain Wild Rice

Ingredients:

• 4 Chicken breast halves
  
• 2 Tablespoons oil
• ½ teaspoon turmeric
• 1 medium onion, sliced
• 1 ½ cups walnuts, ground in a processor (reserve ¼ cup for garnish)
• 4 cups chicken broth
• 1 pomegranate, seeded
  
• ¼ cup fresh lemon juice
• ¼ cup sugar, to taste
• Salt & pepper
• Long grain and wild rice mix
  

Method:

Heat oil in a large skillet, brown chicken breasts on both sides, remove and set aside. Add turmeric and onions to skillet, and most of ground walnuts (Reserve 2 tbsp for garnish). Cook until light brown. Transfer onion walnut mixture to a 6 quart pot. Add broth, bring to boil, lower to simmer and cook for 15 minutes. Add chicken, cover, simmer for 45 minutes. Meanwhile, cut pomegranate in quarters and remove seeds. Add pomegranate to the chicken along with lemon juice and sugar cover and cook for 30 minutes more. Season with salt and pepper. Serve with rice and garnish with extra ground walnuts.

Minestrone Soup with Cheese Rolls

Ingredients:

• 3 tablespoons olive oil
• 1 small white onion, finely minced
• ½ cup frozen Italian green beans
• ¼ cup minced celery
• 4 cloves garlic, minced
• 4 cups vegetable broth
  
• 2 (15 ounces) cans red kidney beans
  
• 2 (15 ounces) cans great northern white beans
• 1 (14 ounces) can diced tomatoes, drained
  
• ½ cup shredded carrots
  
• ½ cup chopped zucchini
• 2 Tablespoons fresh parsley, minced
• 1 ½ teaspoons dried oregano
• 1 ½ teaspoons salt
• ½ teaspoon black pepper
• ½ teaspoon dried basil
• ¼ teaspoon dried thyme
• 3 cups hot water
• 4 cups fresh baby spinach
  
• ½ cup elbow pasta
  
• 1 bag Rhodes Dinner Rolls
  
• ¼ cup butter, melted
• ½ cup grated Parmesan cheese

Method:

Heat oil in a large stock pot over medium heat. Saute onion, celery,garlic, green beans and zucchini for 5 minutes or until onions are tender and translucent. Add vegetable broth, drained tomatoes, beans, carrots, hot water, and spices. Bring soup to a boil, reduce heat to low and simmer for 20 minutes. Add spinach leaves and pasta and simmer for an additional 20 minutes. (Soup can be thickened with a little cornstarch and cold water if desired.)

Pour Parmesan cheese in a shallow bowl and set aside. Roll frozen rolls one at a time in melted butter and then roll in Parmesan cheese - working quickly - butter will re-freeze on roll. Place prepared rolls in desired pan. Cover with plastic wrap sprayed with non-stick cooking spray. Let rise until double in size and bake according to package directions.

Seasoned Porketta Roast with Garlic Potatoes and Spinach Pomegranate Salad

Ingredients:

• 2 seasoned porketta roasts
  
• 3 lb. red potatoes, washed and cubed
  
• Water
• 2 garlic cloves, minced
• 1 cup sour cream
• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
  
• 1 cup pomegranate, seeded
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

Method:

In a greased 2 - 2 ½ quart slow cooker, place pork roasts. Cover and cook on low heat 8-10 hours or on high heat 4-5 hours. When done, remove from slow cooker and place on a serving platter.

Place cubed potatoes in a large pot and cover with water. Cook until potatoes are tender, drain. After draining well, return to cooking pot and add minced garlic and sour cream. Mash potatoes with a potato masher or hand mixer. Serve warm.

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a large bowl, combine the spinach with the toasted almonds and pomegranate. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Spinach Quiche and Spiced Orange Drink

Ingredients:

• Spinach Quiche
• ½ cup butter
• 2 cloves garlic, minced
• 1 small onion, chopped
  
• 1 (10 ounces) package frozen spinach, thawed and drained well
• 1 can (4.5 ounces) sliced mushrooms
• 1 (4 ounces) package herbed feta cheese
• 1 cup shredded cheddar cheese
  
• Salt and pepper to taste
• 1 9-inch unbaked pie crust
• 4 eggs, beaten
  
• 1 cup milk
• Roma tomatoes, thinly sliced
  

• Grapes

• Spiced Orange Drink
• 1 cups pre-sweetened orange drink powder (Tang)
  
• 2 ½ Tablespoons pre-sweetened lemonade drink powder
• 2/3 cup granulated sugar
• ½ teaspoon cinnamon
• ¼ teaspoon ground cloves

Method:

Preheat oven to 375 degrees. In a skillet over medium heat, saute garlic and onion in melted butter until lightly browned, about 6-7 minutes. Stir in spinach, mushrooms, feta cheese and ½ cup cheddar cheese. Salt and pepper to taste. Carefully spoon mixture into unbaked pie crust. In a medium bowl, whisk together eggs and milk. Season to taste with salt and pepper. Pour egg mixture into pie crust, gently stirrring to combine with spinach mixture. Bake for 15 minutes, remove from oven and place sliced tomatoes on the top and sprinkle with remaining cheddar cheese, return to oven and bake an additional 35-40 minutes. (Until when jiggled the center is set.) Remove from oven and let set for 10 minutes before serving. Place grape bunch on individual plates before serving.

For orange drink: Combine all ingredients in a large zip-top bag. Seal and shake well until ingredients are thoroughly combined. To serve, dissolve 1 Tablespoon powder into 1 cup hot water. Stir well until powder is dissolved.

Meat Pies with Gravy and Apple Spinach Salad

Ingredients:

• Meat Pies with Gravy
• 1 pound ground beef
  
• 1 medium onion, finely chopped
  
• 3 ½ cups peeled and diced potatoes
  
• 1 ¼ cups diced carrots
  
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 egg, beaten
• 1 pkg. refrigerated pie crusts or homemade pie crusts
• 2 brown gravy mixes, prepared

• Apple/Spinach Salad
• 1 bag baby spinach
  
• 2 Granny Smith apples, cored and sliced
  
• 8 ounces Cheddar Cheese, cubed
  
• ¼ cup walnuts, (optional)
• ¼ cup apple cider vinegar
• ¼ cup maple syrup
• ¼ cup extra virgin olive oil

Method:

Preheat oven to 325 degrees. In a large skillet, brown meat with the onion. When meat is no longer pink, drain well. In a large bowl, combine cooked meat, potatoes, carrots and one cup gravy. Season to taste with salt and pepper. Roll out pie crusts. Place about ½ - 2/3 cup of meat mixture in the center of 6 pieces of pie crust that have been rolled out into about 10 inch rounds. Fold dough over meat mixture and seal edges with a fork. Cut slits in the top of each. Bake on an ungreased baking sheet for 20-25 minutes or until golden brown. Serve with remaining gravy.

In a large bowl, combine spinach, apples, cheese and walnuts. Toss lightly. In a small bowl, whisk together vinegar, syrup and olive oil. Pour over the salad, toss to coat. Serve immediately. (Salad isn't good if mixed ahead of time. Prepare the salad and dressing separately and combine just prior to serving.)

Potatoes and Brats with Citrus Vinaigrette Salad

Ingredients:

• Potatoes and Brats
• ¼ cup vegetable oil
• 7 potatoes, cut into ¼ inch slices
  
• 6 fully cooked bratwurst, cut into 1 inch pieces
  
• 1 ½ medium onions, chopped
  
• 1 green bell pepper, chopped
• ¼ cup soy sauce
• ¼ cup orange juice
• 1 ½ teaspoons dried basil
• ½ teaspoon salt
• Pepper to taste

• Citrus Vinaigrette Salad
• 1 bag spinach
  
• 1 ½ cups cauliflower, cut up
• ½ cup dried cranberries
• ¾ cup shredded cheddar cheese
  

Vinaigrette Ingredients:

• ¼ cup extra virgin olive oil
• 2 Tablespoons orange juice
• 1 Tablespoon lime juice
  
• ¼ teaspoon lime zest
• ½ teaspoon salt
• 1 Tablespoon honey
• 1 teaspoon white wine vinegar
• 3 fresh basil leaves

Method:

In a skillet, heat oil over medium high heat. Add potatoes, cover and cook for about 5 minutes or until crisp-tender. Add bratwurst, onion and green pepper. Cook an additional 5 minutes. In a small bowl, combine soy sauce, orange juice, basil, and salt. Pour sauce into skillet, stirring to coat vegetables. Continue cooking 1-2 minutes.

In a medium bowl, combine spinach, cauliflower, dried cranberries and cheese. In a separate bowl, whisk together vinaigrette ingredients. Strain out basil before combining with salad and serving.

Meatless Mexican Soup

Ingredients:

• 2 large tomatoes, cut in chunks
  
• 1 large onion, cut in chunks
• 1 cup fresh cilantro
• 1 teaspoon salt
• 4 cups chicken broth
• 1 tablespoon chipotle peppers in adobo sauce
• 2 avocados, pitted, peeled and diced
  
• Grapes, washed and cut into bunches
• 2 tomatoes, chopped and drained
  
• 1 avocado pitted, peeled and chopped
  
• ¼ cup finely chopped onion
• 1 clove garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh oregano
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 2 ounces crumbled feta cheese
• 1 (12 ounce) package corn tortillas
• 1 tablespoon vegetable oil
• 3 tablespoons lime juice
• 1 teaspoon chili powder
• 1 teaspoon salt

Method:

In a blender, combine tomatoes, onion and cilantro. Blend until smooth. In a sauce pan, pour chicken broth, chipotle chili and pureed vegetables. Bring to a boil and remove from heat. In individual bowls, place diced avocados on the bottom and pour soup over the top. Serve immediately with Avocado Feta Salsa, baked tortilla chips and a bunch of grapes on the side.

In a medium-sized bowl, gently combine all ingredients except feta cheese. When combined well, add feta cheese. Cover and chill for at least 2 hours. Serve with baked tortilla chips.

Preheat oven to 350 degrees F (175 degrees C). Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet. In a bowl, combine the oil and lime juice. Mix well and sprinkle with fingers over each tortilla wedge until slightly moist. Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips. Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, and lightly browned.

Steak Sandwich

Ingredients:

• 3 tablespoons olive oil
• 1 lb. thinly sliced sirloin steak
  
• 2 tablespoons Worcestershire sauce
• ¾ lb. sliced mushrooms
  
• Pinch of red pepper flakes
• 1 red pepper
  
• ¼ cup apple juice
• 1 medium onion. sliced
  
• ¾ cup brown mustard
• 1 ½ cups beef broth
  
• 10-15 slices Provolone cheese
• ½ teaspoon each salt, garlic powder and ground black pepper
• 1 bag Cheetos chips
  
• 2 apples
• 1 loaf French bread

Method:

In a 3 ½ quart slow cooker, combine all ingredients except cheese, bread and brown mustard. Cover and cook on low heat 8-10 hours. Preheat oven to 425 degrees. Slice the French bread lengthwise like a sub sandwich. Spread brown mustard on inside of bread. Place cheese on both sides of bread. Strain meat and veggies from slow cooker well (saving sauce for dipping) and place meat and veggies on bread. Sandwich the sides together and wrap in foil. Bake for 10-15 minutes. If crunchier bread is desired, bake without foil. Slice sandwich while hot and serve with sauce for dipping. Serve with Cheetos chips and apple slices.

Avocado Chicken with Cantaloupe

Ingredients:

• 4-6 boneless skinless chicken breasts
• 2 teaspoons olive oil
• ½ teaspoon onion powder
• ¼ teaspoon salt
• pinch of black pepper
• 2 tomatoes, sliced into 6 slices each
  
• 2 avocados, pitted, peeled and sliced
  
• 1 package (8 ounces) Monterey Jack cheese, cut into thin slices
• Cantaloupe, sliced and cut into chunks
• 1 tub Tangerine Strawberry Crystal Light

Method:
Preheat oven to broil. Meanwhile, heat oil in skillet and place in chicken that has been sprinkled with onion powder, salt and pepper. Cook 8-10 minutes or until chicken is browned on both sides and no longer pink. Place chicken on a cookie sheet sprayed with nonstick cooking spray. Top with 2 slices of tomato, 2 slices of avocado, and 2 slices of cheese. Broil watching closely 1-2 minutes (do not leave unattended as cheese will melt quickly) until cheese is melted and lightly browned. Serve immediately with freshly cut cantaloupe on the side sprinkled to personal taste with Tangerine Strawberry Crystal Light powder.

Beef Egg Rolls with Mexican Rice

Ingredients:

• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 onion, chopped
  
• 1 green bell pepper, chopped
• 1 pound ground beef
  
• ½ teaspoon basil
• ½ teaspoon garlic powder
• ½ teaspoon chili powder
• 1/3 cup chopped fresh cilantro
  
• 1 (8 ounce) can tomato sauce
• 1 (16 ounce) package egg roll wrappers
• Oil for frying, about 2 quarts
• Sour cream
  
• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
  
• 1/2 cup tomato sauce
• 2 cups chicken broth

Method:

In a large, heavy saute pan, heat 3 tablespoons olive oil over medium heat. Add chopped garlic, onions, and bell pepper; saute until soft. Add meat; cook and stir until browned. Drain off excess fat. Stir in spices, cilantro and tomato sauce. Simmer until cilantro wilts. Remove from heat, and cool until mixture can be handled. Wrap 2 to 3 tablespoons of meat in an egg roll wrapper and seal to look like and egg roll. Repeat with remaining ingredients. Heat vegetable oil in a wok or deep fry pan to 360 degrees F (168 degrees C). Fry patties in hot oil until golden brown. When done, transfer to plates lined with paper towels to drain. Serve with sour cream, and Mexican rice with a churro for dessert.

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Creamy Potato Soup and Crunchy Romaine Salad

Ingredients:

• 1 (5 lb.) bag Russet Potatoes
  
• 1 medium onion
  
• 1 tablespoon olive oil
• 8 cups chicken broth
  
• 1 envelope Country gravy mix
• Cooked crumbled bacon
  
• Hard rolls
• 1 bag classic romaine
  
• 1 lb. broccoli
  
• 2-3 green onions
• 1 packet ramen noodles (any flavor)
• ½ cup walnut pieces
• ¼ cup butter
• ½ cup extra virgin olive oil
• ¼ cup red wine vinegar
• ¼ cup sugar
• 2 tablespoons soy sauce

Method:

Peel and shred ½ of the potatoes. To keep potatoes from turning brown, put them in water until ready to use.) In a stock pot, saute onion until softened, about 4 minutes. Add potatoes (well drained from water) and cook for 2 minutes. (If they start to stick to the pan, add a little of the chicken broth.) Add chicken broth and gravy mix. Simmer 20-30 minutes. Garnish with cooked crumbled bacon and serve with romaine salad and hard rolls.

Pour salad greens into a large salad bowl. Chop broccoli into small pieces and slice green onions and add to salad greens. Break the ramen noodles up into small pieces. (I do this BEFORE I open the package - little or no mess) Remove flavor envelope from ramen packet and save for another recipe.

Melt butter in a large deep skillet. Add ramen noodles and walnuts and stir and cook over medium heat until light brown. Be sure to watch carefully and stir constantly- they will burn easily. Turn out onto a double thickness of paper towels and cool. When cool, add to salad greens. To prepare dressing, add all dressing ingredients to a blender and pulse until combined. Pour dressing a little at a time to the salad until desired seasoning is reached.

Sausage Spaghetti Squash

Ingredients:

• 2 Spaghetti Squash
  
• 1 roll sausage
  
• 1 teaspoon Italian seasoning
• 1 jar (16oz.) spaghetti sauce
  
• 1 ½ lbs. broccoli, steamed
  

Method:

To prepare spaghetti squash, wash and dry squash. Poke the squash with a very sharp knife several times. (IMPORTANT STEP OR THE SQUASH WILL EXPLODE!)
Microwave on high for 10 minutes. Meanwhile, in a large skillet, brown sausage with Italian seasoning until no longer pink. Drain well. Add spaghetti sauce and simmer over a low heat until ready to serve, adding a little water if it gets too thick.) After squash has finished the first 10 minutes, with a hot pad feel for tenderness, if still very firm microwave an additional 5-10 minutes. When tender, carefully cut open, remove seeds, and shred squash with a fork resembling spaghetti noodles. Serve squash "noodles" with spaghetti sauce over the top, steamed broccoli on the side with French bread.