Chicken Pot Pie

Ingredients
Two Pilsbury Pie Crusts
3/4 of One Family size can of Campbells Cream of Chicken Soup
One small can mixed Veggies
1 pkg of pre-cooked grilled chicken breast
salt
pepper
garlic














How to:
In a 9" round pie plate, fold one of the pie crusts into the bottom, score with a fork to avoid bubbles, cook in a pre-heated oven at 350 degrees for 10 minutes or until lightly brown and crispy. While bottom crust is browning mix the cream of chicken soup with milk until the desired consitency. Mix in pinches of salt, pepper, and garlic to spice things up a bit.

In the bottom of the browned pie crust, spread out the cooked chicken cubes and mixed veggies. Fill with the cream of chicken mixture and cover with second pie crust. Pinches edges to make pretty and poke with a knife in several places for ventalation.

Cook in oven for 35 minutes until the top crust is gold brown.

Let stand for 10 to 15 minutes. Then serve with a nice side salad.

This is a great dish for left over nights. We think it's better on the second day anyway!!!

This is also a great dish to make for new parents.

Enjoy!!

Chicken Parmesan

Ingredients:
4 (4-ounce) skinned, boned chicken breast halves
1/2 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
1/3 cup all-purpose flour
2 large egg whites, lightly beaten
2 teaspoons olive oil
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
3 cups pasta sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
Basil sprigs (optional)

Directions:
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.

Combine breadcrumbs, Parmesan cheese, Italian seasoning, and pepper in a shallow dish. Dredge 1 chicken breast half in flour. Dip in egg whites; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg whites, and breadcrumb mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done.

Place 1 cup spaghetti in each of 4 gratin dishes. Spoon 1/2 cup Pasta Sauce over each serving. Top each with 1 chicken breast half. Spoon 1/4 cup sauce over each serving. Sprinkle each serving with 1/4 cup mozzarella cheese.

Preheat broiler. Place gratin dishes on a baking sheet; broil 3 minutes or until cheese melts. Garnish with basil sprigs, if desired.

Yield: 4 servings

CALORIES 614(19% from fat); FAT 12.8g (sat 5g,mono 4.8g,poly 1.5g); PROTEIN 49.1g; CHOLESTEROL 86mg; CALCIUM 375mg; SODIUM 937mg; FIBER 5.4g; IRON 6.1mg; CARBOHYDRATE 74.8g Cooking Light, SEPTEMBER 1998

Turkey Meatballs - My own creation!

On the quest to becoming a vegetarian, I'm learning and experiementing with new ingredients. Today was with ground turkey (I'm only in stage 1, to cut out red meat). I hope you enjoy.

Ingredients:
1.25 lbs ground turkey meat (7% fat)
1 egg
1/2 cup plain breadcrumbs
1 tsp dry mustard
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1 1/2 tsp basil
1 1/2 tsp oregano
1 tbls olive oil

Directions:
Preheat oven to 400 degrees F. Coat bottom of baking dish with oil. Combine the first eight (8) ingredients. Form into 1 1/2 inch balls and place side by side into baking dish.

Sprinkle tops of meatballs with the basil and oregano. Cover and bake for 40 minutes. Immediately take meatballs out of baking dish to cool. Makes about 20-25 meatballs.

I made these yesterday for tonights dinner. I will let you know how the kids and I like them.

Green Pastures Milk Punch

Found in Austin, Texas.

Ingredients:
2 C. Vanilla Ice Cream
1 C. Milk
1/2 C. Bourbon
1/4 C. Light Rum
3 Tbsp. Brandy
Ground Nutmeg

Preparation:Stir Ice Cream to soften. Mix in remaining ingredients. Serve in Punch cups with a dash of Nutmeg. Makes 1 quart.

Lady and the Tramp Spaghetti and Meatballs

Ingredients
1 pound ground sirloin
1/4 cup minced fresh onion
2 tablespoons dry breadcrumbs
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 large egg white, lightly beaten
1 (25.5-ounce) jar fat-free tomato-and-basil pasta sauce, divided
Cooking spray
5 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
5 tablespoons grated Parmesan cheese
5 tablespoons chopped fresh basil

Directions:
Combine the first 6 ingredients and 2 tablespoons of pasta sauce in a medium bowl. Shape the meat mixture into 25 (1-inch) meatballs.

Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add the meatballs, and cook 6 minutes, browning on all sides.

Stir in remaining pasta sauce. Cover, reduce heat, and simmer 10 minutes or until the meatballs are done, stirring occasionally.

Serve the meatballs over spaghetti, and sprinkle with Parmesan cheese and fresh basil.

Yield: 5 servings (serving size: 5 meatballs, 1/2 cup sauce, 1 cup pasta, 1 tablespoon cheese, and tablespoon basil)

CALORIES 476(19% from fat); FAT 10g (sat 3.8g,mono 3.7g,poly 0.8g); PROTEIN 38.2g; CHOLESTEROL 78mg; CALCIUM 217mg; SODIUM 651mg; FIBER 4.9g; IRON 5.5mg; CARBOHYDRATE 42.8g

Cooking Light MARCH 1998

Homemade Croutons

Ingredients:
1 lg. loaf French bread, not sliced
2 cubes butter
2 tbsp. olive oil
2 cloves garlic, minced fine
Parmesan cheese
Garlic Salt
Parsley

Directions:
Cut bread in approximately 1/2 inch squares. Melt butter, olive oil, and garlic together. Toss bread cubes in butter mixture. Put single layer of bread crumbs on large cookie sheet. Sprinkle on garlic salt and parsley to your taste.

Bake in 350 degree oven for 1/2 hour. Watch closely - you may want to take them out and turn with spatula half way through baking.

Remove from oven and sprinkle with Parmesan cheese while still hot!

Cream of Potato Soup

Ingredients:
1 med. onion - chopped
2 Tbls. butter OR margarine
4 med. potatoes - peeled, diced
1 cup chicken broth
1/4 cup chopped fresh parsley
1/4 tsp. ground thyme
1/4 tsp. celery seed
salt and pepper - to taste
1 1/2 cups milk mixed with 2 Tbls. all-purpose flour

Directions:
In a 2-quart saucepan over medium-high heat, cook onions in butter until soft.

Add potatoes, chicken broth, parsley, thyme, celery seed, salt, and pepper to saucepan; simmer for 15 minutes over medium-low heat, stirring occasionally.

Stir milk/flour mixture into the saucepan.

Puree half of soup in a blender; return puree to the saucepan.

Simmer soup, stirring often, until thickened.

I

Slow Cooker Meatballs

Ingredients:
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
1-1/2 lb. lean ground beef
1 egg, lightly beaten
1/2 cup water
2 cups sliced mushrooms
2 medium green peppers, sliced (about 2 cups)
4 cups spaghetti sauce
1 pkg. (1 lb.) spaghetti
1/3 cup KRAFT 100% Grated Parmesan Cheese

Directions:
COMBINE stuffing mix, meat, egg and water. Shape into 1-inch balls. Place in slow cooker; top with mushrooms, peppers and spaghetti sauce. Cover with lid.

COOK on LOW for 6 to 8 hours (or on for HIGH 3 to 4 hours).

COOK spaghetti as directed on package; drain. Serve meatballs with sauce over spaghetti. Sprinkle with cheese.

Chicken Breasts With Sun-Dried Tomato and Garlic Crust

Ingredients:
2 cups fresh breadcrumbs made from French bread

1/2 cup drained oil-packed sun-dried tomatoes, 3 1/2 tablespoons oil reserved

2 large garlic cloves

4 12-ounce chicken breast halves with skin and bone

Directions:
Combine breadcrumbs, sun-dried tomatoes, 2 tablespoons oil reserved from tomatoes and garlic in processor. Using on/off turns, process until tomatoes are coarsely chopped. Season to taste with salt and pepper. (Can be made 8 hours ahead. Cover and chill.)

Preheat oven to 375°F. Sprinkle chicken with salt and pepper. Heat 1 1/2 tablespoons oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken, skin side down, and cook until skin is crisp and golden, about 5 minutes.

Transfer chicken, skin side up, to heavy rimmed baking sheet. Spoon breadcrumb mixture atop chicken, dividing equally and pressing to adhere. Bake until chicken is cooked through, about 30 minutes.

Place chicken on plates and serve.

4 servings
Bon Appétit

Cheese and Sausage Breakfast Casserole

Ingredients:
8 white bread slices, cut into cubes
1 pound bulk pork sausage, crumbled and cooked
1 1/2 cups grated sharp cheddar
10 large eggs
2 cups milk (do not use lowfat or nonfat)
2 teaspoons dry mustard
1 teaspoon salt
Pepper

Directions:
Grease 9x13-inch glass baking dish. Place bread in prepared dish. Top with sausage and cheese. Beat together eggs and next three ingredients. Season with pepper. Pour over sausage mixture. (Can be prepared 1 day ahead. Chill.)

Preheat oven to 350°F. Bake casserole until puffed and center is set, about 50 minutes. Cut into squares.

Serves 8 to 10.

Story:
My sister made this for the family for a breakfast brunch celebration and it was devoured!!! Any left overs were used in tortillas with a little hot sauce as breakfast tacos!!!

Easy Refried Black Beans

Ingredients:
2 (32 oz) cans of black beans, rinsed and drained
2 cups water
3 tbls vegetable oil
1 large onion, minced
1 ½ tsp salt
1 tbls cumin

Directions:
Puree black beans in 2 cups of water in food processor. Heat oil in large saucepan over medium heat. Saute the onions with the salt and cumin until golden, about 10 minutes. Add the beans and continue cooking over medium heat, stirring frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 minutes. Serve immediately.

Found off the Food Network website.

Virginia's Easy Lasagna

Ingredients
1 lb of ground meat
3 cups of spaghetti sauce
1 3/4 cups of small curd cottage cheese
2 cups of shredded mozzarella cheese
1/2 cup of grated Parmesan cheese
2 eggs
1/4 cup of chopped fresh parsley
1/2 tsp of salt
1/4 tsp of ground black pepper
1 package of Skinner Lasagna noodles, cooked

Directions:
Heat oven to 350 degrees F.

In a 3-quart saucepan, brown meat. Add spaghetti sauce; simmer about 10 minutes.

In a bowl, combine cottage cheese, 1/2 of mozzarella, Parmesan cheese, eggs, parsley, salt and pepper.

Pour about 1 cup of the sauce into a 13x9-inch baking dish. Arrange 3 cooked noodles lengthwise over sauce; cover with about 1 cup sauce. Spread 1/2 of the cheese mixture over sauce. Repeat layers of pasta, sauce and cheese filling. Top with a layer of noodles and remaining sauce. Sprinkle with remaining mozzarella cheese.

Cover with foil. Bake for 45 minutes. Remove foil and bake an additional 15 minutes. Let stand for 10 minutes before cutting into casserole.

Enjoy!!!

I found this recipe on the back of a Skinner noodles box. For someone who has NEVER made lasagna before, this recipe helped me succeed!! But it sure didn't compare to my mother's lasagna recipe!!!

Egg Fried Rice

Original recipe yield: 4 servings.
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready In: 20 Minutes
Servings: 4

INGREDIENTS:
1 cup water
1/2 teaspoon salt
2 tablespoons soy sauce
1 cup uncooked instant rice
1 teaspoon vegetable oil
1/2 onion, finely chopped
1/2 cup green beans
1 egg, lightly beaten
1/4 teaspoon ground black pepper

DIRECTIONS:
In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir.

Remove from heat, cover and let stand 5 minutes.

Heat oil in a medium skillet or wok over medium heat. Saute onions and green beans for 2 to 3 minutes.

Pour in egg and fry for 2 minutes, scrambling egg while it cooks.

Stir in the cooked rice, mix well and sprinkle with pepper.

Nutrition Info:
Calories: 138
Total Fat: 2.6g
Cholesterol: 53mg
Sodium: 853mg
Total Carbs: 23.7g
Dietary Fiber: 1.2g
Protein: 4.3g

Easy Pasta Salad

Ingredients:
1 pkg pasta shells, cook according to directions
1 10oz. pkg frozen sweet peas
1 8oz. bottle of Wishbone Italian dressing
½ cup parmesan cheese
2-3 cups of cubed ham

Directions:
1. Empty frozen peas into colander.

2. Cook pasta shells according to directions.

3. Strain pasta over frozen peas and rinse with cold water.

4. Transfer pasta and peas into large serving dish.

5. Combine remaining ingredients with pasta and peas.

6. Chill 2-3 hours or overnight.

Story behind the recipe:
A long long time ago, when cooking shows were just becoming popular, Mom/Aunt Peggy and I were enjoying one said show. This particular episode was about easy dishes that were big hits with larger groups of people. This Pasta Salad recipe looked so good (and easy!!). So….we make it and completely fell in love with it. We’ve served this dish for years now. It’s a great summer side dish for those gatherings by the pool or backyard cookouts. Gina and I have been known to make it on Sunday afternoon and enjoy it every night that week for dinner.

Mac N Cheese

Ingredients:
8 oz (2 cups) elbow macaroni, cooked (Make sure not to overcook- it will fall apart in the crock!)
3-4 cups (approximately 3/4 lb) shredded sharp cheddar cheese, divided
13 oz can evaporated milk (The lower fat you use, the less rich it is- it can be EXTREMELY rich!!)
1 1/2 cups milk
2 eggs
1 tsp salt
1/4 tsp black pepper
chopped onion to taste

Directions:
1. Combine all ingredients, except 1 cup of cheese, in greased slowcooker. Sprinkle reserved cup of cheese over top.

2. Cover. Cook on low 3-4 hours. Do not remove the lid or stir until the mixture has finished cooking.

Texas Caviar

Ingredients:
1 16oz can of black beans
1 16oz can of ranch style beans
1 16oz can of black-eyed peas
1 12oz can of sweet corn
2 12oz cans of stewed tomatoes, diced
1 can of Rotel, original flavor
1 fresh jalepeno, minced
1 med green bell pepper, chopped
½ med purple onion, chopped
4 green onions, chopped
1 8oz bottle of Wishbone Italian Salad Dressing
1 bag of your favorite tortilla chips

Directions:
1. Drain and rinse black beans, ranch style beans, black-eyed peas, and corn (Mom/Peggy, are you paying attention?).

2. Combine beans, peas, and corn with next seven ingredients (stewed tomatoes through salad dressing) in large serving bowl.

3. Chill for 3-6 hours or overnight.4. Best served with your favorite tortilla chips!

Story behind the recipe:
This recipe was first discovered by us Mason girls on a trip to Grandma Mason’s house about 7 summers ago. Our Aunt Betty made this concoction that look sort of weird and not too appetizing to Gina and I but we tried it just to be polite. It had onions, tomatoes, and black-eyed peas in it….not many of our favorite foods to eat! Well….we were fooled and completely hooked. I think Gina and I sat at Grandma’s counter and devoured this dip that afternoon all by ourselves. I asked Aunt Betty for the recipe and she gladly gave it to me and I’ve been making it ever since, usually at someone’s request. It’s easy and simply delish!!