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Crock Pot
Creamy Chicken Pasta
Beef Stroganoff
Chicken Enchiladas
Crock Pot Fajitas
Royal Breakfast Casserole
Chicken Enchiladas
Pot Roast in the Crock Pot
Skip-A-Step Lasagna
Crock Pot Fajitas
Skip-A-Step Lasagna
Pot Roast in the Crock Pot
Italian Chicken Roll-Ups
Roast Pork Loin in Ginger Marinade
Parmesan Risotto-Stuffed Portobellos
Chicken Kiev
Penne Arrabiatta
Creamy Chicken Pasta
Chicken with Lemon-Basil Sauce
Oven Roasted Spicy Ribs
Penne Arrabiatta
Taco Fiesta Lasagna
Italian Chicken Roll-Ups
Football Chili and Dogs
Chicken Dijon
Chili Pie
Crockpot Mac-N-Cheese
Rigatoni with Vodka Sauce
Crockpot Mac-N-Cheese
Chicken Broccoli Casserole
Creamy Beef Stew
Easy Salmon with Pesto
Stephanie's Pasta
Pulled Pork Sandwiches
Chicken Quiche
Football Chili and Dogs
Hawaiian Ahi with Pineapple Salsa

Shredded Mexican Chicken Tacos
Chicken Kiev
Peppered Pork Tenderloin
Chicken Cannelloni Florentine
Barbecued Ribs
Stephanie's Pasta
Chicago Style Deep-Dish Sausage Pizza
Chicken, Rice & Artichoke Casserole
Pulled Pork Sandwiches
Shredded Beer Chicken Sandwiches
Grilled Pork Tenderloine Roulade
Taco Fiesta Lasagna
Pork Tenderloin Smothered in Onion and Mustard
Chicken Tetrazzini            
Shredded Mexican Chicken Tacos
Slimming Chicken Lettuce Wraps




Contributed by Sarah J.

This is my husband, Geoff’s favorite meal.

1 large carton cottage cheese
1 c. Parmesan cheese
1-2 c. mozzarella cheese
Oregano, basis and garlic salt to taste
Package of manicotti noodles
1 big jar of Prego spaghetti sauce

Mix the 3 cheeses and spices, and stuff in manicotti noodles (I boil the shells a bit so they're easier to stuff and don't have to bake as long.) Layer in dish and cover with big jar of Prego (Prego is the key). Bake at 350 for 45 minutes.


Creamy Chicken Pasta

Contributed by Lisa E.

This is my Mom’s recipe. It’s great for weeknight dinners since you make it in a crock-pot. And the leftovers are great.

6 breasts of chicken
1 can cream of mushroom soup (I use the reduced fat kind)
1/2 c. dry white wine (I’ve made it w/red wine too. Turns out well either way.)
1 can of drained mushrooms (optional)
1/4 c. flour
1 c. sour cream (I use the light kind)
Rice or noodles (I like using bow-tie pasta for this recipe)

Mix soup, wine and mushrooms in crock pot, then throw in chicken. Cook on high for 3 hours or low for 5-6 hours. About 30 minutes before serving, mix in flour and sour cream (it’s easier if you take the chicken out while you mix in these ingredients – then put the chicken back in). Serve over hot rice or noodles.


Skip-a-Step Lasagna

Contributed by Lisa E.

I got this recipe out of a book created by Home Economics teachers (do they still have home ec teachers these days?). It tastes great and is much easier than traditional lasagna recipes. You can make ahead and store in refrigerator.

1 pound ground beef
1/2 onion, chopped
1 large jar of Thick & Hearty Ragu spaghetti sauce
1 1/2 c. water
1 tsp. EACH oregano, marjoram, basic, garlic powder, parsley flakes
salt & pepper, to taste
1 pound carton small curd cottage cheese
8 oz. mozzarella cheese, grated
1 c. grated parmesan cheese
1 pkg. lasagna noodles

Brown ground beef and onion; drain. Pour spaghetti sauce and water over ground beef and simmer for 25 minutes. In the meantime, mix all the cheeses and spices. Put 1/2 cup of sauce in bottom of casserole dish, layer with uncooked noodles, cheese mixture and sauce/meat a couple of times, ending with sauce. Bake at 350 for 45 minutes.

Beef Stroganoff

Contributed by Lisa B.

This one of my husband, Charlie's favorite meals.

1 tbsp. flour
1/2 tsp. salt
1 lb. beef sirloin, cut in 1/4-inch strips/
2 tbsp. Butter
1 c. thinly sliced mushrooms
1/2 c. chopped onion
1 clove garlic, minced
2 tbsp. Butter
3 tbsp. Flour
1 tbsp. tomato paste
1 1/4 c. beef stock or 1 can Campbell's beef consumé
1 c. sour cream
2 tbsp. cooking sherry

Combine 1 tbsp. Flour and the salt; dredge mean in mixture. Heat skillet, then add 2 tbsp. Butter When melted, add sirloin strips and brown quickly. Add mushrooms, onion and garlic; cook 3-4 minutes or until onion is tender.

Remove meat and mushrooms from skillet. Add 2 tbsp. Butter to pan drippings; when melted blend in 3 tbsp. Flour, add tomato paste. Slowly pour in cold meat stock. Cook, stirring constantly until mixture thickens. Return meat and mushrooms to skillet. Stir in sour cream and sherry; heat briefly. Serve with brown rice (see side dishes) or noodles.


Parmesan Risotto-Stuffed Portobellos

Contributed by Lisa E.

I got this Cooking Light recipe from my friend Donna. It’s more complicated than most recipes I make, but it tastes SOOOO good. You have to spend a lot of time chopping, and a lot of time stirring. It only has 372 calories and 9 grams of fat per serving.

1 (14 1/2-oz) can vegetable broth
2 c. water
1 tbsp. olive oil
1 c. minced fresh onion
1 c. minced celery
1 c. minced carrot
1 c. uncooked Arborio or other short-grain rice
1 c. dry white wine
1/2 c. grated parmesan cheese
1/4 c. minced green onions
4 (5-oz.) portobello mushrooms (about 6 inches wide)
1/4 c. (1 oz.) part-skim mozzarella cheese
1/4 c. water

Following four ingredients are optional. (I don’t think serving over spinach is necessary, and it adds more mess and hassle): 1 tbsp. Olive oil
1 tbsp. chopped onion
3 garlic cloves, minced
1 (10 oz. bag fresh spinach, trimmed)

1. Bring broth and water to a simmer in medium saucepan (do not boil). Keep warm over low heat.

2. Heat 2 tsp. oil in a large saucepan over med-high heat. Add minced onion, celery and carrot; sauté 1 minute. Add rice; sauté 5 minutes. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 c. at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 min. total). Remove from heat; stir in parmesan cheese and green onions.

3. Preheat oven to 375.

4. Remove stems from mushroom caps; discard. Place mushroom caps, gill sides up in 13x9-inch baking dish. Spoon 1 1/4 cups risotto mixture into each cap; top each with 1 tbsp. mozzarella cheese. Pour 1/2 c. water into dish. Bake at 375 for 30 minutes or until mushroom caps are tender.

5. OPTIONAL: Heat 1 tbsp. oil in a large Dutch oven over med-high heat until hot. Add chopped onion and garlic; sauté 2 minutes or until tender. Add spinach; sauté 2 minutes or until spinach is wilted. Arrange 1/2 c. spinach mixture on a plate. Remove stuffed mushrooms from baking dish w/slotted spoon; place on spinach mixture.


Penne Arrabbiata

Contributed by Lisa E.

This is my all-time favorite pasta recipe, modified from a cookbook. It’s light and makes great leftovers for days. I like it spicy, but you can modify it by cutting down on the crushed red pepper flakes

1/8 cup olive oil
3 garlic cloves, minced or sliced
1 tsp. crushed red pepper flakes, or to taste (1 tsp. makes it fairly spicy)
2 BIG cans (28-oz) of whole plum tomatoes, chopped (or you can use the diced tomatoes)
1 pound box of penne (or other cute pasta)
Grated Pecorino Romano (you’ll find it with the parmesan cheese in the little tubs)

1. Bring large pot of water to a boil.

2. Heat olive oil, garlic and red pepper flakes in a large skillet over medium heat. Cook, stirring occasionally until the garlic becomes quite brown, but not black – about 5 minutes.

3. Meanwhile, drain the tomatoes (and chop, if you use the whole ones) and add to skillet with salt and pepper. Cook, stirring occasionally, until the mixture becomes saucy, about 10-15 minutes. Season with salt and pepper. (This sauce may be covered and refrigerated for a day or two, or put in a closed container and frozen for several weeks.)

4. Meanwhile, salt the boiling water and cook the pasta according to package directions (al dente). When it is done, drain and throw in big pasta bowl, pour in sauce and toss. Then top with grated cheese, toss and serve.


Chicken Enchiladas

Contributed by Lisa B.

I make this at least once a month. It's easy to prepare and is great for left-overs. I've frozen the mixture when I don't want to make as much and it works great.

1 (3 lb) chicken, cooked, deboned and shredded
1 (4 oz.) can green chilies, diced
2 C. sour cream
2 Cans of Campbell's cream of Chicken soup
1 (4 oz.) can black olive, sliced
1 lb. Jack cheese, shredded
12 flour tortillas or 16 corn tortillas
* (I use non-fat sour cream and the 98% fat free cream of chicken soup - there's really no difference in taste when it's cooked. I usually buy the cooked broiler chicken from the grocery store to save time.)

Mix together chilies, sour cream, soup, olives and half of the cheese; divide mixture in half. To half of the mixture, add chicken. Spoon chicken mixture down center of each tortilla and roll up, placing seam side down in a 9"x13" greased pan. Cover tortillas with remaining half of mixture. Top with remaining cheese and bake at 350 degrees for 30- 45 minutes, until heated through. Top with thin slices of avocado. Serves 12


Crock Pot Fajitas

Contributed by Sarah J.

My Aunt Susie from Texas (who is the best cook ever) gave me this recipe. It's great for a big crowd and you can substitute the beef for chicken if needed. Everyone loves it and it's easy. Since it takes 12-16 hours in the crock, you should start it the night before you want to serve.

3-4 lb. lean roast coated with chili powder
1 1/2 cup uncooked (dry) pinto beans
1 onion
chopped 2 cans Rotel (canned Mexican tomatoes)
1 can cream of mushroom soup
1 large can of chopped green chilies
2 tsp. salt
1 cup water

Layer ingredients in crockpot, in the order they appear above. Cook on low for 12-16 hours. Stir only when done. Keep stirring until meat is broken up/shredded. Serve with tortillas, cheese, and whatever you like on your fajitas. Makes TONS.


Italian Chicken Roll-Ups

Contributed by Lisa E.

I got this recipe from Quick Cooking, my Grandma Carroll's favorite magazine. Jeff and Rebecca both loved it.

4 boneless chicken breasts
4 thin slices deli ham
2 slices provolone cheese, halved
1/2 cup seasoned bread crumbs
1/3 cup grated Romano or Parmesan cheese
1/8 cup minced fresh parsley
milk for dipping (about a 1/2 cup)

Flatten chicken to 1/4-inch thickness. Place a slice of ham and a half slice of cheese on each piece of chicken. Roll up from short side and tuck in ends; secure with a toothpick. In a shallow bowl, combine crumbs, grated cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.

Place roll-ups, seam side down, on a greased baking sheet. Sprits chicken with nonstick cooking spray. Bake, uncovered at 425 for 25 minutes or until juices run clear. Remove toothpicks.

(You may also double the recipe for a second dinner. Individually wrap four of the roll-ups in plastic wrap, and then freeze for up to 2 months. When you're ready to prepare the frozen chicken, completely thaw in the refrigerator first. Unwrap the roll-ups and place on greased baking sheet. Sprits with nonstick cooking spray. Bake, uncovered at 425 for 30 minutes or until juices run clear. Remove toothpicks.)


Chicken with Lemon-Basil Sauce

Contributed by Lisa B.

3 T. olive oil
4 skinless chicken breasts

3 T. fresh lemon juice
4 garlic cloves, chopped
1 tsp. (packed) lemon peel
1 C. canned low-salt chicken broth
½ C. chopped fresh basil or 1 T. dried

Heat olive oil in heavy skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to the skillet, sauté until brown and cooked through, about 5 minutes per side. Transfer chicken to platter, tent with foil.

Add lemon juice, garlic, and lemon peel to same skillet. Stir over medium heat until fragrant, about 30 seconds. Add chicken broth, boil until reduce to sauce consistency, about 8 minutes. Mix basil into sauce. Season to taste with salt and pepper. Spoon sauce over chicken and serve.


Chicken Dijon

Contributed by Lisa B.

Charlie says this is his new favorite meal that I make. It's very easy to put together at the last minute because you usually have all the ingedients in the fridge.

¼ C. butter
1 C. chopped green onions
1 clove galric, crushed
4 boneless, skinless chicken breasts
½ C. dry white wine
pinch basil
½ C. sour cream
1 Tbsp. dijon mustard

Melt butter in skillet, add onions and garlic. Saute until onion is tender, but not browned. Remove onion and garlic. Season chicken with salt and peper. Brown chicken in same butter, adding more if needed. When chicken is browned, return onions and garlic to skillet, add wine and basil and simmer until chicken is tender, about 45 minutes. Remove chicken to heater platter. Add sour cream and mustard to skillet; cook, stirring constantly until hot. Do not allow to boil. Pour sauce and serve with rice. Serves 4


Chicken-Broccoli Casserole

Contributed by Lisa B.

Easy to make casserole that's very good. You can save some calories by exchanging the cream of chicken soup with the fat free version and you can't tell the difference.

3 whole breasts of chicken (I usually use one of the pre-backed chickens from the store and pull chicken off the bone.)
2 pkgs. Frozen broccoli
2 cans cream of chicken soup
juice of ½ lemon
1 C. mayonnaise
½ tsp. curry
1 pkg. Pepperidge Farm Cornbread stuffing
½ C. butter

Cook and dice chicken breasts. Cook broccoli according to package directions. Mix together lemon juice, curry powder, soup and mayo. Melt butter and add to stuffing. Layer as follows in a casserole dish; broccoli, chicken , mayonnaise mixture and stuffing. Bake covered with foil, for 30 minutes at 350 degrees. Remove foil and continue baking uncovered for 15 minutes. Serves 8


Rigatoni with Vodka Sauce

Contributed by Laura C.

This comes from one of my true New Jersey Italian friends whose parents are originally from Sicily. I've made this for small dinner parties and also for large groups of Craig's friends on poker night. It's a hit in either instance and extremely impressive. Just make sure you have a food processor handy!

1/4 lb. Prosciutto, cut into small, bite-size pieces
1/2 Stick Butter
2 Onions, chopped
1 lb. Can Plum Tomatoes
1/2 Pint Heavy Cream
1 tsp. Black Pepper
1/2 C. Olive Oil
Parmesan Cheese
1 to 1-1/2 lbs. Rigatoni or Penne Pasta

Saute oil, butter and prosciutto. Add 1/2 ounce vodka and chopped onions. Saute and add another 1/2 ounce vodka. When onions are soft, add half of black pepper and stir well. Add can of tomatoes and break them up in the pot with a fork (This is where I use the food processor to cut up the tomatoes before adding them to the pot). Add the rest of the black pepper and simmer for 25 minutes. Begin preparing pasta by following directions on the box. Add 2 more ounces of vodka to sauce pot (Try not to keep sipping as you are cooking) and bring to a boil for 3-5 minutes. Stir and turn off heat. Place cooked pasta in a large serving bowl and sprinkle generously with parmesan cheese. Pour hot sauce over pasta and sprinkle more parmesan. Serve immediately. (NOTE: The sauce is very time consuming to prepare, so you can make it a day ahead and simply heat it up while the pasta is cooking on the night you are serving it).


Pot Roast in the Crockpot

Contributed by Laura C.

If you love the crockpot (like I do), and if you have a "meat and potatoes" man at home (like I do), then this is a recipe for you.

1 Small Rump Roast
2 Cans Halved Potatoes
1 Can Mixed Vegetables
1 Can (your favorite) Vegetable
1 Can Brown Gravy
1 tsp. Onion Powder
Salt/Pepper to taste

Place potatoes in bottom of crockpot. Put roast on top. Pour in all vegetables. Add seasonings. Pour 1/2 cup water on top. Cover and cook on low 8 to 9 hours. At the last hour, mix in gravy.


Roast Pork Loin in Ginger Marinade

Contributed by Lisa B.

Everyone I've made this for has loved this pork recipe, the best part is that it's really very simple. Serve with a full-bodied red wine.

3 green onions, including tender green tops, chopped
1 piece fresh ginger, 3 inches long, peeled and sliced across the grain
2 garlic cloves
1/2 cup chicken or beef broth
3 Tbs. soy sauce
2 Tbs. tomato sauce or tomato ketchup
1/4 cup firmly packed brown sugar
Small pinch of red pepper flakes
1 boneless pork loin, 2 1/2 lb., trimmed of all fat

In a blender or food processor, combine the green onions, ginger, garlic, broth, soy sauce, tomato sauce, brown sugar and red pepper flakes. Puree to form a smooth paste. Place the pork loin in a non-reactive container and pour the marinade over the top. Turn to coat well, then cover and refrigerate for at least 6 hours or for up to overnight.

Bring the pork to room temperature. Position a rack in the lower third of an oven and preheat to 350°F. Transfer the pork to a rack in a roasting pan and reserve the marinade.

Roast, basting occasionally with the reserved marinade, until an instant-read thermometer inserted into the thickest part of the meat registers 140°F for medium, about 1 hour, or 150°F for medium-well, about 1 hour and 15 minutes.

Transfer the pork to a cutting board and cover loosely with aluminum foil. Let rest for 10 minutes. Slice the pork thinly and arrange the slices on a warmed platter. Serve immediately. Serves 4.


Oven Roasted Spicy Ribs

Contributed by Sarah A.

This was a popular dish at one of our book club meetings.

The Rub
8 tbsp. paprika
3 tbsp. cayenne pepper
5 tbsp. fresh ground black pepper
6 tbsp. garlic powder
3 tbsp. onion powder
6 tbsp. salt
2 1/2 tbsp. dried oregano
2 1/2 tbsp. dried thyme

Combine all ingredients. Mix well. Can be stored in an airtight container up to 3 months.

The Sauce
1/2 c. peanut oil
1/2 c. soy sauce
1/2 c. honey
1 tsp. thyme or sage
1 tsp. paprika
1/4 tsp. cayenne pepper
2 tbsp. vinegar

Mix ingredients well.

2 racks of ribs

1. Most ribs in the market are trimmed and ready to cook. Slash between every 2 or 3 ribs on the large side to make for easy cutting after cooking.

2. Rub the rub onto both sides of ribs. Cover and refrigerate at least 30 minutes, but overnight is better.

3. Paint a coating of the sauce on both sides of the ribs. Set the ribs, curved side down, in a roasting pan. Reserve the rest of the sauce.

4. Pre-heat oven to 375. Baste both sides with sauce and roast 20 minuts on each side.

5. Finish under the broiler for 15-20 minutes, basting with the sauce.


Chicken Quiche

Contributed by Lisa E.

This is a great recipe from my mother-in-law. It's best when the pie shell is made by Jeff's grandmother, but you can also use pre-made pie shells from the store.

Flour pie shell (uncooked)
1 c. shredded Swiss cheese
2 tbsp. flour
1 tbsp. chicken instant boullion (use granules)
2 c. cooked, cubed chicken
1 c. milk
3 eggs, well-beaten
1/4 c. chopped onions
2 tbsp. green pepper, chopped

Preheat oven to 425. Poke holes in sides/bottom of shell and bake 8 minutes. Reduce heat to 350. Toss chicken, flour and boullion. Add remaining ingredients, mix and pour into shell. Bake 40-45 minutes. Let stand 10 minutes before serving. Serves 4.

*Lisa B. tried cooking the chicken breasts in a crock pot with a can of cream of chicken soup. She set the crock pot on low and left for work. When she got home the chicken was ready to shred, and she said it tasted better than poaching it.


Chili Pie

Contributed by Sarah J.

I used to make a much more complicated version of this recipe, but this one is quick, easy, and Geoff loves it! There's only 5 ingredients to buy. You might want to add a little hot sauce to spice it up.

1 lb. ground beef or turkey
1 (14 ½ oz.) can chopped tomatoes (I use the kind that comes with green peppers and onions)
1 (15 oz.) can kidney beans or white beans
1 package of chili seasoning mix
Salt to taste
1 (16 oz.) can Marie Callender's corn bread mix

Cook chili according to package (basic ingredients listed above). Be sure to cook it down until most of the liquid is gone (about 20 minutes). Pour into pan (be sure there isn't too much liquid - if you have too much liquid, spoon with a slotted spoon).

In a separate bowl prepare corn bread according to directions on package. Spread corn bread mix over chili in pan (if there's too much liquid in the chili, it will be difficult to spread corn bread mix - if this happens, do not panic - it will still turn out, just not as pretty).

Bake at 325 for 40 minutes or until corn bread mix is brown and baked through. Serves 4-5 people or 1 hungry man and his wife.


Mexican Chicken Kiev

Contributed by Judy W.

This is a great variation on a traditional chicken dish. It's very easy and tastes great.

Chicken breasts
Can of green chiles
Jack cheese - grated
Seasoned bread crumbs
Southwestern salsa w/corn mild (Safeway Select)
Black olives (optional)

Mallet Chicken Breasts flat. Fill with chopped chilis and jack cheese grated. Roll up and roll in seasoned bread crumbs. Poke in a toothpick to keep in place. Bake for 20 mins at 350. Top it with salsa. Put more cheese on the top and bake another 20 mins. Candy puts sliced black olives on it. Serve with zuchini or salad.


Chicken Cannelloni Florentine

Contributed by Judy W.

This is a rich dish that combines chicken, sauteed mushrooms, spinach and onion in a creamy sauce. It can be made ahead and frozen.

Cannelloni Filling:
3 c. diced, cooked chicken (you can buy the pre-baked chicken at the store to save time)
1 can cream of chicken soup (you can use the reduced fat version)
1 pint sour cream (you can use light)
1 diced onion, Sautéed
1 c. chopped mushrooms, Sautéed (you can buy the pre-sliced/pre-washed kind to save time)
1/2 package thawed chopped spinach, drained
10 flour tortillas

1 c. cream of chicken soup (can use reduced fat version)
1 1/2 c. grated swiss cheese
1/4 c. sherry
1/2 pint whipping cream (the amount of cream can be reduced)

Combine first three filling ingredients in large mixing bowl (chicken, soup and sour cream); then add onion, mushrooms ans spinach. Fill tortillas with filling and place in baking dish, seam side down. Mix all of the sauce ingredients and pour over cannelloni. Bake uncovered at 350 for 35 minutes.


Stephanie's Pasta

Contributed by Judy W.

This is a hearty pasta with chicken in a pink sauce.

4 chicken breasts
crushed garlic to taste
4 tomatoes, chopped
1/2 bag sun dried tomatoes, soaked then sliced (optional)
15 leaves of basil, sliced in strips
1/2 jar of Sutter sundried tomato sauce
3/4 of large carton of whipping cream
1 box pasta

Cook chicken in olive oil, then add garlic, salt and pepper. Add tomatoes on cook down. Then add rest in order given, with whipped cream last. Serve over pasta.


Chicken, Rice & Artichoke Casserole

Contributed by Lisa E.

This recipe came from my Mother-in-Law. It's very rich, and very good. There's so much in the casserole, that you could just serve it with a simple green salad and have a complete meal. (The version below serves about 10 people; you can cut it in half for a smaller group.)

2 packages of chicken flavored Rice-a-Roni
4 c. water
2 tbsp. butter
4 c. (8 oz.) shredded monterey jack cheese
4 tbsp. dry bread crumbs
2 lg. tomato, seeded and chopped (reserve 1/4 c.)
2 (14 oz.) can of artichoke hearts (not marinated)
1 c. light mayo
1 c. light sour cream
3 c. cooked, cubed chicken
4 green onions
4 tbsp. chopped parsley

Combine rice, seasoning package, water and butter -- bring to a boil. Reduce heat and cover. Simmer 25 minutes until water is absorbed. Spread rice in an ungreased 9x12 inch pan. Sprinkle with chicken, 1/2 cheese, bread crumbs, tomatoes and artichoke hearts. In a smalll bowl, combine mayo, sour cream, green onions and parsley. Spoon mayo mixture over top of casserole and top with remaining cheese. Bake at 350 for 30 minutes until bubbly. Top with remaining parsley and tomatoes.


Shredded Beer Chicken Sandwiches

Contributed by Traci P.

This recipe originally came from my sister, Julie. This recipe is so easy and great for a big crowd.

Chicken breasts (one for each person to be served)
1 can of beer
1 jar of BBQ sauce (I use KC Masterpiece - original flavor)

There are no exact measurements, but this is the basic idea: boil chicken breasts in a pot with 1 full can of beer and the rest water. Boil until the chicken can be shredded on a cutting board easily using two forks. Then place the shredded chicken in a glass baking dish and cover and stir with BBQ sauce. Put it in the oven for about 30 minutes. Serve on rolls, and have a extra bowl of BBQ sauce for those that want more on their sandwich. For large crowds, you can also put the chicken in the crock pot after you take it out of the oven so it will stay warm in case people are eating at different times. Enjoy!


Creamy Beef Stew

Contributed by Sarah J.

This recipe is from my mother-in-law, Chrissy. She used to make it in college. The broth is like a rich and creamy tomato soup. It's so easy, and it makes a ton. Sometimes I freeze half of it after it's cooked to have another night.

2 T. Butter
1 T. Garlic Powder
2 lbs. Beef Stew Meat
26 oz. can Cream of Mushroom Soup
28 oz. can Tomato Sauce
1 - 14 ½ oz. can diced tomatoes with zesty mild green chiles, undrained (must be "zesty")
1 Package Dried Onion Soup Mix
3 Large Potatoes, chopped
2 Medium Onions, chopped
1 small bag baby carrots
1 can corn, undrained

Melt butter and garlic powder in extra large baking pot and brown meat. Add all ingredients and stir. Bake in oven for 3-4 hours. (I'm sure you could use a crock pot, but I never have.)


Taco Fiesta Lasagna

Contributed by Sarah J.

This seems strange, but it is really good. You will need to refrigerate it for at least 8 hours before baking. It can also be refrigerated overnight or frozen for up to 3 months before baking.

2 - 14 ½ oz. cans diced tomatoes with zesty mild green chiles, undrained (must be "zesty")
¼ cup taco sauce
3 cups cubed chicken
1 - 16 oz. can refried beans
½ cup sour cream
10-12 uncooked lasagna noodles
4 cups mild cheddar cheese
½ cup chopped onion
¼ cup sliced black olives
Cooking spray

Spray a 15x12-inch sheet of foil and a 13x9-inch baking dish with cooking spray.

In a large bowl, combine tomatoes, taco sauce and chicken. In another bowl, combine refried beans and sour cream.

Spread 1 cup chicken mixture in bottom of sprayed baking dish. Top with 3-4 uncooked noodles (breaking to fit). Spread noodles with ½ bean mixture and 1 ½ cups of chicken mixture. Sprinkle with onions, olives and cheese. Top with 3-4 uncooked noodles and repeat layers twice, ending with cheese on top.

Cover with foil, sprayed side down. Refrigerate for at least 8 hours or overnight.

Bake covered at 350 for 50 minutes, and then uncovered at 350 for an additional 25 minutes. Let stand 10 minutes before serving.


Chicago Style Deep-Dish Sausage Pizza

Contributed by Sarah J.

This is the new favorite at our house. I double the recipe when I make it for dinner, and my husband will eat it for lunch for at least 2 days.

2 lbs. Italian pork sausage, cut into small pieces
1 green pepper, chopped
1 package of sliced fresh mushrooms
2 - 8 oz. cans pizza sauce
2 - 10 oz. cans Pillsbury refrigerated pizza crust
3 cups mozzarella cheese (or more if you like cheese)
1 small can chopped olives
1 small onion, chopped

Brown sausage in a large skillet. Add green pepper, mushrooms, olives, and pizza sauce. Simmer for 20 minutes. Meanwhile, spray a 9x13 pan with cooking spray. Unroll pizza dough packages and press dough into the sprayed pan. Sprinkle ¾ cup of cheese evenly on dough. Cover the cheese with the sausage and tomato mixture and top with remaining cheese. Bake at 350 for 35-40 minutes. Be sure that crust is thoroughly cooked by lifting dough from pan with paper towel. If dough separates easily from pan, it's done. Let stand 5 minutes before serving.


Football Chili and Dogs

Contributed by Sarah J.

This is an easy and hearty dish to serve large groups, especially for the Rose Bowl, Superbowl and other manly man events.

3 lbs. ground beef
3 medium onions
3 garlic cloves, chopped
3 cans kidney beans
4 (14-ounce) cans of diced or stewed tomatoes with seasoning
1/2 c. chili powder
1 tsp. red pepper
2 (4-ounce) cans of green chilies, diced
1 tbsp. ground cumin
1 1/2 tsp. paprika
salt and pepper
1/2 c. red wine vinegar
hot dogs
condiments (ketchup, musturd, shredded cheese, sour cream, chopped onions)

Brown meat with the onions and garlic. Throw the meat mixture and the rest of the incredients in a crock pot and cook on high for 4 hours. Throw the hot dogs on the barbecue and serve with the chili and condiments.


Peppered Pork Tenderloin

Contributed by Lisa E.

This is another one of my mother-in-law, Judy Emard's recipes. She made it for a recent birthday celebration and everyone loved it. I'm not a huge pork fan, but I enjoyed this recipe.

1/2 c. mayonnaise
1/4 c. sour cream
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. pressed fresh garlic
2 tsp. Dijon musturd
1/4 tsp. Worchestershire sauce

2 c. vegetable oil
1/3 c. soy sauce
1/4 c. honey
1 tsp. onion powder
1 tsp. garlic powder

4 (8 to 12 ounce) pork tenderloins
Lawry's season salt
course black pepper

Mix all the Sauce ingredients and refrigerate until needed.

Combine the Marinade ingredients in a non-metallic bowl.

Trim tenderloins of fat. Put meat in marinade. Refrigerate at least 6 hours. Turn meat occasionally. Remove meat from marinade. Discard marinade. Sprinkls both sides of meat with seasoned salt and cracked pepper.

Grill meat over hot coals or put meat on broiler pan and broil under broiler for 3-4 minutes on each side.

Slice each piece of tenderloin into 6-8 slices, each about 3/4 inch thick. Return slices to grill or broiler. Cook to desired doneness, about 4-5 minutes.

Arrange tenderloin slices on plate. Serve with sacue. 6-8 servings.


Chicken Tetrazzini

Contributed by Lisa B.

This is a great dish for a crowd and pretty easy to make. Can be frozen. Something good for Christmas parties, etc. Good with fresh fruit salad.

3 c. Chicken (cooked and cubed)
1 c. Mushrooms (fresh, sliced)
3/4 stick butter or margarine
1/4 c Chopped onion
1/2 lb.spaghetti (Break into five pieces)
1/4 c. Parmesan cheese mixed with
1/4 c. Bread crumbs

3 T. Butter or margarine
3 T. flour
2 c. Chicken broth and Swanson 1 T. Chicken stock base
1/2 lb. Grated, mild cheddar cheese
1 c. Heavy Cream
3 T. Sherry
1 tsp. Salt
1/2 tsp. Pepper

Saute mushrooms & onions in butter and add chicken; set aside. Cook spaghetti.

Sauce: mix flour and butter, add broth, then cream, cheese, sherry and seasonings. Mix sauce with chicken and spaghetti. Place in long casserole; sprinkle with crumb mix.

Bake at 350 for 15 min. (longer if it has been refrigerated).

Serve 8


Barbecued Ribs

Contributed by Sarah J.

I had never made ribs before, and I was looking for a recipe where I wouldn't have to worry about a meat thermometer or sit in front of a grill for hours. This recipe worked. It's great and really easy. Almost as good as Brian's. (Note from Lisa - Sarah and Geoff made a ton of these for this year's 4th of July celebration, and everyone from age 1 to 81 loved them.)

5 lbs. pork back ribs

Boiling seasonings:
6 large fresh sage leaves (or dried bay leaves)
1 tbsp crushed garlic
1 tbsp oregano
2 tbsp salt

Marinating sauce:
2 c. soy sauce
2 c. barbecue sauce (I used Masterpiece)
2 c. sugar

olive oil

Place ribs in a very large pot with boiling seasoning and cover with water. Bring to a rolling boil and then reduce to medium/low heat for about 1 ½-2 hours or until meat is tender. (You want meat to be tender, but still on the bone. Otherwise they will fall apart on the barbeque) Place ribs in large baking pan (I use the aluminum disposable kind) and cover with marinating sauce. Marinate overnight or longer in refrigerator, basting as often as possible to be sure ribs are covered in sauce. Heat barbeque on medium and coat grill with olive oil (I soak a small towel with olive oil and then quickly coat grill). Barbeque ribs for about 10-15 minutes on each side until brown and crispy.


Crockpot Mac-N-Cheese

Contributed by Jenny W.

Jenny made this recently, and the kids absolutely loved it.

3 1/2 Cups hot cooked elbow macaroni (1 1/2 cups uncooked)
1 tablespoon flour
1/2 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1 cup shredded cheddar cheese (I use sharp for a bit more tang)
2 ounces cubed Velveeta Coat crockpot with cooking spray and add cooked macaroni. 

Mix flour, mustard, salt and pepper in small bowl (add 1/8 tsp. red ground pepper if you want a spicier version); gradually add milk while whisking.  Add milk mixture and cheeses into crockpot.  Cover and cook on high for 1 1/2 hours.  Stir after one hour.  You can also add 3/4 cup sauteed onion and 3/4 cup suateed green pepper for a more "adult" version.


Royal Breakfast Casserole

Contributed by Lisa E.

This recipe is great when you're hosting breakfast/brunch because you can prepare it all the day/night before and then just throw it in the oven. I usually do half of the casserole w/the spinach, tomatoes and cheese; and half with the sausage, tomatoes and cheese -- if you do it that way, cut the spinach in half. You can also customize it with just about anything you'd put into an omelette.

1 loaf French bread, cut into 1/2-inch cubes (I usually use less - you only need one layer)
1/2 pound cooked sausage or ham, cubed
1 8-oz. package frozen chopped spinach, thawed and drained
12 cherry tomatoes, sliced in half
8 ox. cheddar cheese, grated
8 eggs
1 tsp. dried mustard
1/4 tsp. pepper
1 cup milk

Heat the oven to 350. Butter a 13x9x2-inch baking dish and line w/the bread cubes. Cover the bread w/layers of sausage or ham, spinach, cherry tomatoes and grated cheese (or whatever you decide to put in there). In a separate bowl, whisk the eggs, dried mustard, pepper and milk. Pour the mixture over the casserole. Bake for 30 minutes, then broil for 2 minutes, or until the cheese turns golden brown. Makes 8-10 servings.


Pulled Pork Sandwiches

Contributed by Ingred Shine

4 lb pork butt roast
2 tbs coarse salt
2 tbs brown sugar
1 tbs crushed garlic or garlic powder
1 tbs onion powder
1 tbs cayene pepper
1 cup water
1/2 cup bbq sauce
Hawaiian rolls or buns

Rub dry ingredients on roast. Place in crock pot with water and bbq sauce. Cook for 8 hours in crock pot. Pull meat apart and cook and additional 2-4 hours on low setting (8hr setting). Serve on small hawaiian rolls (for larger crowd) or larger hawaiian hamburger buns (for a smaller crowd).


Shredded Mexican Chicken Tacos

Contributed by Lisa E.

This recipe is really simple, tastes great and is fairly healthy.

2 lbs chicken breasts
1 (16 ounce) jar salsa
1 can of diced green chiles (the recipe called for 2 chopped serrano peppers, but I didn't want to deal w/it)
6 garlic cloves, pressed
1 packet taco seasoning
corn tortillas or corn tostada shells
Condiments: diced onions w/cilantro, good salsa

Combine all ingredients in crock pot and cook for 10 1/2 hours on low. To shred chicken, remove from crock pot and use 2 forks to pull apart. Put shredded chicken back in sauce to keep moist. Serve in warm corn tortillas or on corn tostada shells.


Grilled Pork Tenderloin Roulade

Contributed by Lisa E.

Got this recipe from Cooking Light (only 206 cals per serving), but you would never guess that it's low in calories. It tastes really decadent with the goat cheese, shallots and walnuts.

1  (1-pound) pork tenderloin, trimmed
1/4  cup  chopped shallots
1/4  cup  crumbled goat cheese
3  tablespoons  chopped walnuts, toasted
2  teaspoons  chopped fresh thyme (I used fresh rosemary instead)
twine (just ask the butcher for some if you can't find it in the grocery store)

Prepare grill to medium heat. Slice tenderloin lengthwise, cutting to, but not through, other side. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. Sprinkle shallots, cheese, walnuts, and thyme on tenderloin. Roll up, starting with long side; secure pork at 1-inch intervals with twine. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place pork on grill rack coated with cooking spray. Grill for 27 minutes or until a thermometer registers 155°, turning after 13 minutes. Remove from grill; lightly cover with foil. Let stand for 10 minutes; cut crosswise into 8 slices.


Easy Salmon with Pesto

Contributed by Katie K.

Katie has made this dish for a few family events and we all love it. It tastes like a sophisticated gourmet dish but it's really simple and easy.

1 large fillet of Salmon
1/2 cup pesto (I just use the Classico brand)
1/2 cup shredded Parmesan cheese
Feta Cheese 
Pine Nuts

Pre-heat oven to 400 degrees. Mix pesto and Parmesan cheese. Lay Salmon on a foil lined baking sheet and spread mixture  over the top of the salmon. Sprinkle with Feta cheese and Pine nuts. Bake at 400 degrees for 15 minutes (if the salmon is very think add a few extra minutes)  Thats it--- super easy! You can also do this on top of chicken but  you will have to adjust the cooking time. I usually get the salmon at Henry's or Sprouts. You can get the fillets with the skin or not. I was scared of the skin but it sticks right to the foil after baking.  Henry's or Sprouts is also a good place to get pine nuts since you can pick the amount yourself.  Enjoy!


Pork Tenderloin Smothered in Onion and Mustard

Contributed by Lisa E.

This pork tenderloin is browned and then simmered in a skillet with a delicious sauce. We tend to cook most meat out on the barbecue, but I like having some dinner recipes that can be made inside on a cold or rainy day.

Two 12-ounch pork tenderloins
salt & pepper
1 tsp all-purpose flour, plus more for dusting
2 tbsp. unsalted butter
2 tbsp. extra-virgin olive oil
1 large onion, thinly sliced
1 tbsp. grainy mustard
1 cup low-sodium chicken broth
1 tbsp. fresh dill
Buttered noodles, for serving

Cut the pork tenderloins into 2-inch lengths and pound to 1-inch thick. Season the pork with salt and pepper and dust with flour. In a deep skillet, melt the butter in the olive oil. Add the pork and cook over high heat, turning once until lightly browned, about 3 minutes. Transfer the pork to a plate.

Add the onion to the skillet, cover and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Stir in the mustard and the 1 tsp. of flour and cook for 1 minute. Add the chicken broth and bring to a boil. Nestle the pork in the onion sauce. Cover and simmer over moderate heat until the pork is cooked through, about 8 minutes. Transer the pork to the plates. Stir the chopped dill into the sauce and spoon over the pork. Serve with buttered noodles.


Slimming Chicken Lettuce Wraps

Contributed by Lisa E.

Saw Joy Bauer on the Today Show make this. It's really healthy and delicious. Note that this recipe is NOT an exact science. I leave out the cashews and cilantro and use a little more celery, but all the ingredients can be modified to taste. Jeff and the kids aren't crazy about it, but I can eat this for a week....

4 medium carrots, peeled and finely diced
2 stalks celery, finely diced
1 large red bell pepper, seeded and finely diced
1 (8-ounce) can water chestnuts, drained and finely diced
3 scallions (white and green parts), thinly sliced
2 tablespoons grated or finely minced fresh ginger
4 cloves garlic, minced
1 pound ground chicken (at least 90% lean) - I usually replace this with lean ground turkey
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup bottle Chinese plum sauce
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon hot chili paste, such as sriracha (or to taste)
1/4 cup unsalted roasted cashews, chopped
1/4 cup minced fresh cilantro, plus extra for garnish (optional)
1 head Boston or Bibb lettuce

Liberally coat a large skillet with oil spray, and preheat it over medium-high heat.
Add the carrots, celery, bell pepper, water chestnuts, scallions, ginger, and garlic. Sauté, stirring occasionally, until the vegetables soften slightly, about 5 minutes, adding a tablespoon of water at a time as necessary to prevent scorching.
Reapply oil spray if necessary, and add the ground chicken or turkey to the skillet. (I never add the oil -- totally unnecessary.) Cook until the chicken is no longer pink, breaking the meat into a fine crumble with a wooden spoon as it cooks. Season with the salt and pepper. 
Add the plum sauce, soy sauce, vinegar, and chili paste and stir to coat. Reduce the heat to low and simmer until heated through.
Remove the skillet from the heat, and stir in the cashews and cilantro. Allow the mixture to cool slightly, about 5 minutes.

Clean the lettuce and break off 12 individual leaves (trim away the stem end of the leaves if they are tough). Fill each lettuce cup with roughly ½ cup of the chicken mixture. Garnish with additional cilantro if desired

Nutrition Information (4 servings):
Calories – 298
Protein – 27 g
Total Fat – 9 g
Saturated Fat – 2 g
Cholesterol – 80 mg
Sodium – 610 mg
Carbohydrate – 34 g
Fiber – 5 g


Hawaiian Ahi with Pineapple Salsa

Contributed by Lisa E.

We grilled ahi tuna and chicken on our Big Island vacation and served it with this pineapple salsa. It's fresh and healthy and would be great on any fish or chicken, but here’s how I made it with ahi:

4 thick ahi tuna steaks
Olive oil
Soy sauce

Pineapple salsa:
1 cup diced, fresh pineapple
½ cup diced red onion
½ cup diced red pepper
½ c. jalapeno pepper, seeded and diced
1 tbs. chopped cilantro
2 tbs. orange juice
Pinch of salt

Marinate the ahi in some olive oil, the juice from one fresh lime and just a little soy sauce for 30 min to an hour before grilling.  Grill on medium heat on foil for 3-4 minutes per side til edges just turn white (it will be cooked on the outside and pink in the middle).  For the salsa, just combine all the ingredients above – it definitely needs to be made at least an hour or two before serving dinner for all the flavors to meld, and it can be done in advance and stored in the fridge up to 3 days.