Low Fat Chicken Enchilada's

Ingredients:

• 2 lbs Chicken breasts
• 2 cans lowfat cream of chicken soup
• 1 (16oz) can of fat free sour cream
• 1 small can green chilies
• 2c fat free cheddar mozza cheese (I just use cheddar or reduced fat cheddar)
• 1T chili seasoning
• 8 Tortillas
  

Directions:

1. In a bowl combine 2 cans soup and sour cream and set aside.
2. Brown the chicken and cut it into small peices.
3. Tortilla filling-Add half of the soup and sour cream mixture and green chilies to the cooked chicken and warm.
4. Use a 9x13 pan and fill each tortilla.
5. Place filled tortilla's in pan with the seam down.
6. Add the other half of the soup and sour cream mixture to the top of the tortilla's.
7. Top with cheese.
8. Cover and bake @ 350 for 40 minutes.

Serves 8.

King Ranch Chicken

Ingredients:

• 3-4 pound hen (I use boneless skinless chicken breasts)
• 1 onion
• 1 or 2 ribs celery
• salt & pepper
• 1 onion, chopped
• 1 large bell pepper, chopped
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1/2 Pound cheddar cheese, shredded
• chili powder
• garlic salt
• cumin
• 1 package corn tortillas
• 1 can rotel tomatoes & chilies, undrained
  

Directions:

1. Make a day ahead and refrigerate. Can also be frozen and baked later.
2. Boil chicken until tender in water seasoned with onion, celery, salt and pepper. Cut chicken into bite sized pieces and reserve all stock.
3. Chop onion and bell pepper. Combine soups. Just before putting casserole together, soak the tortillas in boiling chicken stock until wilted (one at a time while layering works well).
4. Start layering casserole in a 9x13 baking dish in this order: Tortillas "dripping with chicken broth", chicken, onion, bell pepper, sprinkling to taste with chili powder, garlic salt and cumin, soup mixture and cheese. Should be able to do 2 layers.
5. Cover the casserole with Rotel tomatoes and all the juice. Juices in the casserole should be about half the depth of the dish, if not add more stock.
6. Refrigerate overnight for flavors to blend. Bake uncovered at 375* for 30-45 minutes or till bubbly.
   

Homemade Ravioli

Ingredients:

• 2 1/2 to 3 c. flour


• 5 eggs


• 1 Tbsp. olive oil (I used canola oil)


• Filling of your choice - we just used shredded mozzarella cheese


• Spaghetti Sauce of choice
  

Directions:

1. Place 2 1/2 c. flour in a bowl, make a well in the center.


2. In another bowl mix eggs and oil. Pour into flour well.


3. Stir together, forming a ball.


4. Knead on a floured surface, until smooth and elastic (8-10 minutes) using additional flour if needed.


5. Cover and let rest for 30 minutes.


6. Divide dough into 4 parts. Roll 1 portion to 1/16in. thickness (keep remaining dough covered)


7. Working quickly, place rounded teaspoonfuls of filling 1 inch apart over half of the dough. Brush around filling with beaten egg, if desired.


8. Fold sheet over, press down edges to seal.


9. Cut into squares, sealing additional edges.


10. Repeat with remaining dough.


11. Bring large kettle of salted water to boil. Add ravioli.


12. Reduce heat to gentle simmer. Cook for 1-2 minutes, until ravioli floats to top and are tender. Drain.


13. Serve with spaghetti sauce or favorite topping.

This isn't hard to make at all! Don't be fooled, you can make homemade noodles easily! The filling possibilities are endless: cheese/spinach, mushroom, meats, herbs, etc. I also made it early in the afternoon, refrigerating it. Then heated it up at supper time in a pot of spaghetti sauce.
We have a family of 6, so I made a double batch. Plenty!

Herbed Pizza Crust

Ingredients:

• 1 cup warm water (120*F)
• 1 pkg or 1 T yeast
• 1 T sugar
• 1 t salt
• 2 T olive oil
• 2 1/2 - 3 cups flour
• 2 cloves garlic, pressed
• 1 t dried thyme
• 1 t pizza seasoning or other pizza-y herbs
  

Directions:

1. Dissolve yeast in a bowl (or use Kitchen Aid) with warm water. Add sugar, salt, oil, garlic, thyme, and pizza spice; mix well.
2. Turn mixer on low and gradually add flour, using dough hook attachment if you have it.
3. Once dough is all mixed, lift it out of the bowl and add a teaspoon of oil to grease the bowl. Put the dough back in and turn it to grease the top.
4. Cover with plastic wrap and let sit until doubled.
5. Makes 2 medium sized pizzas.
   This dough smells wonderful and tastes even better! I let my kids each have a little bit of dough to construct their own pizzas. (I make a gluten-free, dairy-free dough for Joel but I won't post that recipe unless anyone is truly interested!)

Chicken Supreme

Ingredients:

• 2 1/2 to 3 lbs. chicken pieces
• 1 c. Cream Mate coffee creamer (dry powder)
• 2 T. flour (may need a little more)
• 1 4oz can mushrooms, (drain and reserve liquid)
• 1 1/2 tsp. Worcestershire sauce
  

Directions:

1. Put chicken in a shallow pan, one layer if possible. Dot with butter, sprinkle with salt and paprika.
2. Bake at 350 until chicken is tender.
3. For sauce: Mix together Cream Mate, drained mushrooms, 1 c. liquid (use reserved mushroom juice and add water to equal 1 c.) Worcestershire sauce and flour.
4. Pour over cooked chicken.
5. Bake another 30 minutes.
6. Sauce is excellent gravy over potatoes.
7. Recipe is from my mom: Joyce
   

Southern Pork Loin (Slow Cooker)

Ingredients:

• 1 pork loin, about 3 lbs, trimmed of excess fat
• 1 tsp salt
• 1 tsp black pepper
• ¼ tsp cayenne pepper
• 1 tsp ground sage
• 1 tsp dried thyme
• 6 cloves garlic, minced
• 1 Tb flour
• 2 T butter, divided
• 3 medium onions, sliced
• 3 celery stalks, sliced diagonally (1 cup)
• 1 cup chicken broth
• ½ cup red wine
  

Directions:

1. Combine the salt, black pepper, cayenne pepper sage, thyme, garlic & flour and rub it onto all surfaces of the pork loin. Melt 1 Tb of the butter in a large skillet set over a high heat and brown the seasoned loin on all sides. Place the loin in the center of the greased crock. Melt the remaining butter in the skillet and add the sliced onions and celery. Cook over high heat, stirring frequently, for about 3 minutes. Pour in the chicken broth and remove the pan from the heat. Evenly distribute the contents of the pan around the meat. Pour in the wine, cover and cook on low for 6-7 hours or high for 3 ½ hours. If possible, turn the roast over once during cooking.
2. Serves 6-8

This dish has a little bit of a kick to it but it is very moist and tender. If you don't like spicy foods, try leaving the cayenne pepper out.

Chicken and Pork Chow Mein

Ingredients:

• 1 1/2 pounds pork, cut into bite size pieces
• 2-3 stalks celery
• 1 tsp salt
• 1 can chicken bouillon soup
• 2 cans (4 oz each) chicken
• 8 oz jar sliced mushrooms
• 2 tsp soy sauce
• 1/4 cup cornstarch
• 1/4 cup water
• can bamboo shoots
• can water chestnuts
• ground ginger (to taste)
• dry minced onions (to taste)
• 1 pkg chow mein noodles
• cooked rice
• cashew nuts

Directions:

1. Brown pork and then cover with water and simmer till tender, about 45-60 minutes. Wash and cut up celery into small pieces. Cook until tender in large kettle covered with water for about 30 minutes. Add salt to water while cooking.


2. Add pork, bouillon soup, chicken, mushrooms, bamboo shoots, water chestnuts, ginger, dry minced onions and soy sauce to kettle with celery. Add more water to cover ingredients and 1/2 to 1 cup more. Heat to boiling, stir in cornstarch mixed with water. (May need more cornstarch and water mixture, use your own judgement for the thickness.)


3. Serve with rice, chow mein noodles, cashews and soy sauce.


4. Serves 12

This recipe is from Jeremy's Grandma Hazel and it is the best chow mein I have tasted.

Baked Macaroni & Cheese

Ingredients:

• 2 c. uncooked elbow macaroni (7 oz)
• 1/4 c. butter
• 1/4 c. all purpose flour
• 1/2 t. salt
• 1/4 t. pepper
• 1/4 t. ground mustard
• 1/4 t. Worcestershire sauce
• 2 c. milk
• 2 c. shredded Cheddar cheese
  

Directions:

1. Heat oven to 350*
2. Cook macaroni noodles as directed on package.
3. While macaroni is cooking, melt butter in 3-quart saucepan over low heat.
4. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk, heat to boiling stirring constantly. Boil and stir for one minute, stirring constantly; remove from heat. Stir in cheese until melted.
5. Drain macaroni noodles.
   
6. Gently stir macaroni noodles into cheese sauce.
7. Pour into ungreased 2 quart casserole pan.
8. Bake, uncovered, 20-25 minutes or until bubbly.

*Add cut up sausage, hot dogs, etc.
**May use a variety of spices, cheeses, etc.

4 Ingredient Casserole

Ingredients:

• 1 lb hamburger, browned
• 8 oz. cheese whiz
• 1 lb package tator tots
• 1 c. salsa
  

Directions:

1. Mix ingredients together. Put in 9x13 casserole dish.
2. Bake for 20 minutes at 400*.
   

Stuffed Shells

Ingredients:

• 1 (8 oz) pkg large shells
• 2 c shredded mozzarella cheese
• 2 eggs, slightly beaten
• 24 oz. cottage cheese
• 1/2 c parmesan cheese
• 2 T parsley
• 1 t sugar
• 1/4 t salt
• 1/4 t pepper
• 1 qt spaghetti sauce
  

Directions:

1. Heat oven to 350*
2. Cook shells according to package instructions
3. Mix remaining ingredients together, except for spaghetti sauce
4. Stuff 1/3 c of mixture into each shell.
   
5. Pour 2 c spaghetti sauce into bottom of 9x13 pan. Line with single layer of shells, pour remaining spaghetti sauce over shells and sprinkle with parmesan cheese.
6. Bake for 30 minutes.
   

Spiced Pork Tenderloin

Ingredients:

• 1 1/4 tsp ground ginger
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp ground mustard
• 1/ tsp ground nutmeg
• 1 pork tenderloin (1 pound)
  

Directions:

1. In a small bowl, combine the ginger, salt, pepper, mustard and nutmeg; sprinkle over pork. Place on a rack in a shallow roasting pan.
2. Bake at 375* for 30-35 minutes or until a meat thermometer reads 160*. Let stand for 5 minutes before slicing.
3. 3 servings
   

Zucchini Chili

Ingredients:

• 1 pound ground beef
• 1 medium onion, chopped
• 28 oz can diced tomatoes, undrained
• 1 envelope spaghetti sauce mix
• 3/4 cup water
• 1 tsp salt
• 1 cup packed, precooked rice
• 4 cups zucchini, shredded
  

Directions:

1. In a large skillet, cook ground beef and onion until tender. Add tomatoes, water, spaghetti sauce mix and salt. Stir in precooked rice and zucchini. Cover tightly and simmer 15-20 minutes, stirring occasionally.
   

Penne with Chicken, Fennel & Pine Nuts

Ingredients:

• 2 TB olive oil
• 6 oz skinless, boneless chicken breasts, cut into 1/2-inch chunks
• 1 large onion, coarsely chopped
• 2 cloves garlic, minced
• 1 small fennel bulb, cut into 1/2-inch chunks (about 2 cups)
• 1/2 cup orange juice
• 1 tsp grated orange zest
• 2 cups chopped tomatoes
• 1/2 cup chicken broth
• 3 TB chopped fresh basil
• 3/4 tsp salt
• 1/4 tsp cayenne pepper
• 2 tsp cornstarch
• 1 TB pine nuts (I add a lot more)
• 10 oz penne pasta
• shredded Parmesan cheese
  

Directions:

1. In a large nonstick skillet, heat 1 tablespoon of the oil until hot but not smoking over medium heat. Add the chicken and cook, stirring frequently, until golden brown, about 4 minutes. With a slotted spoon, transfer the chicken to a plate.
2. Start heating a large pot of water to boiling for the pasta. In the same skillet, heat the remaining 1 tablespoon oil until hot but not smoking over medium heat. Add the onion and garlic. Cook, stirring frequently, until the onion is caramelized, about 10 minutes.
3. Add the fennel to the onion mixture, stirring to coat. Stir in the orange juice and zest. Cover and cook, stirring occasionally, until the fennel is tender, about 10 minutes. Stir in the tomatoes, broth, basil, salt and cayenne and cook, uncovered, stirring frequently, until slightly thickened, about 5 minutes. In a cup, combine the cornstarch and 1 tablespoon of water, stir to blend, and stir into the fennel mixture. Add the chicken and pine nuts, bring to a boil over medium-high heat, and cook, stirring constantly, until the chicken is cooked through, about 1 minute longer.
4. Meanwhile, cook the penne in the boiling water until just tender. Drain well. Transfer the chicken mixture to a large bowl, add the penne, and toss to combine. Serve with Parmesan cheese.
5. Serves 4

NOTE: This recipe has a lot of steps but it is worth it! Chop all of the ingredients, then start fixing the meal. It will come together much quicker that way.

Chicken Bow Tie Pasta

Ingredients:

• 6 skinless, boneless chicken breasts
• 1 jar four cheese alfredo sauce (I used Classico Mushroom Alfredo)
• 1 can cream of chicken soup
• 1 can chicken broth (I used one cup made from bullion)
• 1 pkg. Real Bacon Pieces
• 1 pkg. fresh sliced mushrooms
• 1/2 pkg. of dry Italian Dressing Mix
• 1 cup swiss cheese, cubed
• 1/4 stick of butter, melted
• Salt and pepper

Directions:

1. Combine ingredients in a slow cooker.
2. Cook on low 6-7 hours.
3. Shred chicken about 1 hour before finished.
4. Serve over cooked bow tie pasta.
   

BBQ Spareribs

Ingredients:

• Spareribs
• sliced onions
• 1 c. ketchup
• 2 Tbsp. vinegar
• 2 Tbsp. lemon juice
• 1 Tbsp. Worcestershire sauce
• 2 Tbsp. brown sugar
• 1/2 tsp dry mustard
• 1/2 c. water
  

Directions:

1. Line spareribs in pan, place sliced onions on top.
2. Mix remaining ingredients together, pour on top.
3. Bake at 325: covered for 2 hours, uncover and bake additional 1/2 hour.
4. This recipe is good with chicken too. Good over rice or mashed potatoes.