Chip Crusted Chicken

Hi everyone!

Here is a recipe for Chip Crusted Chicken. How simple is this? You could probably use any chips you like. I'm thinking sour cream and onion might be good too.

Chip Crusted Chicken
Cyndy (MyPB&Jelly) ToH Simple & Delicious

2/3 cup Dijon-mayonnaise blend
6 cups barbecue potato chips, finely crushed
6 boneless skinless chicken breast halves (5 ounces each)

Place mayonnaise blend in a shallow bowl. Place potato chips in another shallow bowl. Dip chicken in mayonnaise blend, then coat with potato chips.
Transfer to an ungreased baking sheet. Bake at 375° for 20-25 minutes or until juices run clear. Yield: 6 servings.

Amy

Raspberry Grilled Cheese

Hi everyone!

Here is a recipe for Raspberry Grilled Cheese. Cyndy said it was really yummy. This is something I would totally try. It got me thinking though, wouldn't a grilled PB&J be super good? I may try that this week!

Raspberry Grilled Cheese
Cyndy (MyPB&Jelly) ToH

2 tablespoons seedless red raspberry preserves
4 slices sourdough bread
2 tablespoons chopped pecans
1 to 2 tablespoons sliced green onion
4 slices Muenster or baby Swiss cheese
3 tablespoons butter, softened

Spread preserves on two slices of bread; top with the pecans, onion and cheese. Top with remaining bread; butter outsides of bread. Toast on a hot griddle for 3-4 minutes on each side or until golden brown. Yield: 2 servings.

Amy

Baked Lemon Spaghetti

Hi everyone!

Here is a recipe for Baked Lemon Spaghetti. Grace said "I am always looking for an alternative to spaghetti with classic tomato sauce. I ran across this one in a magazine several years ago and it's wonderful. It's a great side dish for fish or chicken and a meal in itself with a big salad. " So, I hope you give this a try.

Baked Lemon Spaghetti
Grace (TigMode)

1 (8 ounce) package spaghetti
1/3 cup unsalted butter
1 (8 ounce) carton sour cream
1 teaspoon finely grated lemon peel
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
salt
ground black pepper

Cook spaghetti according to package directions until al dente. Drain and place spaghetti in a greased 1.5 quart casserole dish. I just spray with Pam. Melt butter in medium saucepan over low heat. Remove from heat, and stir in sour cream, lemon peel, and lemon juice. Mix until smooth. Pour mixture over spaghetti in casserole dish. Mix well. Bake in a preheated 400 degree oven for 15 to 20 minutes, or until heated through. Remove from oven, and add grated parmesan cheese and parsley. Season with salt and freshly ground pepper to taste. Serve immediately.

Amy

Roast Pork Loin With Crumb Crust, Ranch-Style Potato Skins

Hi everyone!

Tomorrow we are having Roast Pork Loin with Crumb Crust. I usually leave my pork roasts pretty basic so I like the idea of doing the crust on this. It looks very simple otherwise. Then I'll be making Ranch Style Potato Skins for a side.

Roast Pork Loin With Crumb Crust
Amy - amylz

1 (4 1/2-lb.) boneless pork loin, trimmed
2 teaspoons salt
1 teaspoon pepper
1 cup fine, dry breadcrumbs
1/4 cup olive oil
2 tablespoons finely chopped fresh parsley
2 tablespoons chopped garlic
2 tablespoons coarse-grained Dijon mustard

1. Sprinkle pork loin with salt and pepper. Place pork loin on an aluminum foil-lined broiler pan.
2. Stir together breadcrumbs and next 4 ingredients; press breadcrumb mixture onto top of pork loin.
3. Bake at 425° for 15 minutes; cover loosely with aluminum foil. Bake 1 hour to 1 hour and 15 minutes or until a meat thermometer inserted in thickest portion registers 155°. Let stand 10 minutes before slicing.

Makes 6 servings Brooks Hart, Riverdale, New York , Southern Living, DECEMBER 2007

Ranch-Style Potato Skins
Amy – amylz
Recipe from Rachael Ray

4 Idaho potatoes
Extra-virgin olive oil (EVOO), for drizzling
Salt and freshly ground black pepper
1 pint cherry or grape tomatoes
1 cup buttermilk
1 clove garlic, grated
A few dashes hot sauce
1 tablespoon (about a palmful) flat leaf parsley, chopped
1 tablespoon (about a palmful) dill, chopped
1 tablespoon (about a palmful) fresh chives, chopped
1 cup shredded cheddar cheese
Yields: 4 servings

Preheat oven to 425ºF. Scrub the potatoes of any excess dirt and prick them each several times with a fork. Place them on a baking sheet, drizzle with EVOO and season with salt and freshly ground black pepper, tossing lightly to coat. Bake in the oven until tender, about 45-60 minutes depending on the size of the potato. Remove the baked potatoes from the oven and let cool enough to handle. When the potatoes have about 10 minutes left in the oven, place the tomatoes onto a baking sheet and drizzle them lightly with EVOO. Season them with salt and freshly ground black pepper and roast them in the oven until they’ve blistered, about 15 minutes. While the potatoes are cooling, combine the buttermilk, garlic, hot sauce and herbs in a small mixing bowl. Season the ranch with salt and freshly ground black pepper and reserve in the refrigerator until the potatoes are ready. Once the potatoes are cool, cut them in half lengthwise and scoop the insides out into a mixing bowl, leaving a thin layer of flesh still intact on each half. Be sure not to pierce the skin of the potato while doing so. Add the ranch to the potato and mash lightly to mix everything together. Season with salt and freshly ground black pepper and scoop the filling back into the hollowed out potato shells, dividing it evenly between all eight. Place the potato skins back onto a baking sheet and sprinkle the cheese over each of them. Place them back into the oven to melt the cheese, 1-2 minutes. Top each potato with some of the roasted tomatoes and serve them up with your favorite side salad alongside.

Amy

RANCH CHICKEN SALAD, Salsa Chicken Burrito Filling

Hi everyone!

Here are the lunches for the next two weeks. First is Ranch Chicken Salad. This looks so easy and you can use up any leftover chicken you have or use canned chicken breast. Second is Salsa Chicken Burrito Filling. You will want to decide if you want to roll this in tortillas or eat it over a salad or something like that.

RANCH CHICKEN SALAD
Lee ~ Bigfruitloop

3 c cooked chicken, diced
3/4 c chopped onion
1/2 c cooked, crumbled bacon
1/3 c mayonnaise
1/3 c ranch dressing

Combine all ingredients and mix in large bowl. Chill and serve. Yield: 4-6 servings.

Salsa Chicken Burrito Filling
Kmc0415 via allrecipes.com

2 skinless, boneless chicken breast halves
1 (4 ounce) can tomato sauce
¼ cup salsa
1 package taco seasoning
1 tsp. ground cumin
2 cloves garlic, minced
1 tsp. chili powder
Hot sauce to taste

Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes. With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together. (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

Kayla’s note: Added 1 can Rotel, omitted hot sauce and added 1 can drained black beans.

Amy

Best Ever Tuna Noodle Casserole

Hi everyone!

Here is a recipe for Tuna Noodle Casserole. It's my friend Cyndy's and she says it's simple and really good!

Best Ever Tuna Noodle Casserole
Cyndy (MyPB&Jelly)

10 1/2 ounces cream of chicken soup
1/2 cup mayonnaise
1/4 cup milk
1/2 cup diced yellow onion
1/2 cup diced celery
6 ounces albacore tuna
6 ounces cooked egg noodles
1/4 cup shredded cheddar cheese
salt and pepper

Mix the cream of chicken, mayonnaise and milk together in a large bowl. Add the diced celery and onion. Fold in the tuna, followed by the cooked egg noodles and shredded cheddar cheese. Salt and pepper to your taste. Place in a casserole dish. Cook at 375 degrees for about 40-45 minutes, just until the top starts to brown.

Amy

Roast Beef Perfection, Sauteed Zucchini

Hi everyone!

Tomorrow we are having a roast and zucchini. This roast recipe is very similar to another favorite and Sandy is right, it comes out perfect every time. You have to try this recipe! I know my family will love this! Then I'm making some Sauteed Zucchini. I'm always looking for new ways to serve zucchini and this looks like a nice light recipe so we're giving it a try.

Roast Beef Perfection
Sandy~~*~Sandy~*~

1 Standing Rib Roast, any size

Start at 3:00 pm. Preheat oven to 400°. Place roast in oven and cook for 1 hour. Turn oven off. Keep oven door closed! 45 minutes before serving, turn the oven to 325°. This roast beef will be juicy, medium-rare and perfect every time. Note: the temperatures given are for high altitude. Decrease each temperature by 25º for sea level cooking.

Note: This recipe is very vague, but quite foolproof. Starting at 3:00 pm, expect to eat by about 6:00 pm. Remove the roast from the refrigerator at least an hour before cooking. I roasted a 7 lb boneless rib roast, so I used a rack. A bone-in rib roast creates it’s own rack.

Sauteed Zucchini
Michelle (MMmom)

4 medium zucchini
4 tbsp unsalted butter
2 clove garlic, minced
2 tsp lemon juice (I didn't measure, and probably used more)
Salt and pepper to taste

Rinse zucchini and cut into bite sized chunks. In a hot pan, melt the butter, then add zucchini and sauté for 3-4 minutes. Add the minced garlic and lemon juice and sauté for 2 minutes more. Adjust the seasoning with salt and pepper, serve. Other vegetables can be used…yellow crook neck squash and carrots work really well

Amy

Spicy Buffalo Style Stuffed Chicken Breasts

Hi everyone!

Tomorrow we are having Spicy Buffalo Style Stuffed Chicken Breasts. I will tell you that my kids love spicy food so this won't bother them at all. However, my husband doesn't so I'll have to make one that will work for him. My family also doesn't eat cheese so I'll completely skip that part. I may wrap these in bacon just to jazz them up a bit. I did want to say that if you haven't tried Frank's Hot Sauce, you must! It is my favorite hot sauce and I have tried many. I could drink it from the bottle!

Spicy Buffalo Style Stuffed Chicken Breasts
Amy - amylz
Recipe courtesy George Duran

4 boneless, skinless chicken breasts
1/4 pound blue cheese
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
1 stick unsalted butter
2 tablespoons hot sauce (recommended: Frank's Hot Sauce)
2 tablespoons white vinegar
Celery, sliced thin, to serve

Heat the oven to 350 degrees F. Using a sharp knife, cut a pocket into each chicken breast. Stuff 1/4 of the blue cheese into each breast. Secure the openings with toothpicks and season with salt and pepper. Heat the oil in a nonstick, oven-proof skillet over medium heat and sear the chicken on both sides until browned, about 3 to 4 minutes per side. Put the chicken into the oven until it is cooked through, about 8 to 10 minutes. In a small pot, add the butter, hot sauce, and white vinegar and cook over medium heat until bubbling. Pour half the sauce over the hot chicken and cook over medium heat for 1 minute. Remove the toothpicks and serve with extra sauce garnished with sliced celery.

Amy

CRAWFISH TORTELLINI

Hi everyone!

Here is a recipe for Crawfish Tortellini. Amy does give stovetop directions at the bottom but she said if you have the time, do the oven method. She also said that her kids love this recipe.

CRAWFISH TORTELLINI
(luckymommyto2boys ~ Amy)

1 lb frozen crawfish tails, thawed
2 cloves garlic
1 medium onion, chopped
1 stick butter or margarine
1 1/2 pints whipping cream
1/2 cup parmesan cheese
2 tablespoons flour
2 tablespoons parsley
1 package tortellini noodles (I used two small packages of Barilla)

Prepare noodles according to package. Sauté onion and garlic in butter; add parsley then stir in the flour. Slowly stir in whipping cream, cheese, and crawfish tails. Add noodles, cover, and cook in a 350 oven for 45 minutes until hot and bubbly.

* Amy's stovetop method: While noodles cook, sauté the crawfish tails in 2 tablespoons butter for about 7 minutes. Add remaining butter, onion, and garlic after about 5 minutes. Added the rest of the ingredients, bring sauce to a boil, and pour into pot with drained tortellini. Bring to a boil again. Turn down and let it simmer for another 5 minutes or so - just enough to thicken the sauce.

Amy

Southwestern Foil Chicken

Hi everyone!

Here is a recipe for Southwestern Foil Chicken. The person who gave this recipe said "The only thing I do differently is make this in a 9x13 pan lined and covered with aluminum foil. I also use 1-1.5lb of chicken tenderloins because we ALWAYS go for seconds and NEVER have leftovers. When we camp, I make the individual foil packets and we cook them over the fire. LOVE LOVE LOVE this recipe!"

Southwestern Foil Chicken

4 skinned and boneless chicken breasts
2 teaspoons vegetable oil
1 package taco seasoning
¾ cup salsa
One 15-ounce can black beans, drained and rinsed
One 11-ounce can whole kernel corn, drained
1 cup shredded cheese
Toppings: chopped fresh cilantro, sliced black olives, sour cream, guacamole

Tear off 4 sheets of aluminum foil; lightly grease 1 side of each sheet. Place 1 chicken breast in center of each sheet. Brush both sides of chicken with oil; sprinkle both sides with taco seasoning. Spoon salsa over chicken. Top evenly with black beans and corn. Bring together 2 sides of each foil sheet over ingredients, and double fold with about 1-inch wide folds. Double fold each end to form a packet, leaving room for heat circulation inside. Place packets on a baking sheet. Bake at 450 degrees for 20-25 minutes. Carefully open foil packets to prevent burns from hot steam. Sprinkle evenly with cheese before serving. Serve with desired toppings.

Amy

Ravioli Soup

Hi everyone!

Tomorrow we are having Ravioli Soup for dinner. I like the idea of this soup a lot so I'm excited to try it out. I will probably use beef ravioli because that's what my family prefers.

Ravioli Soup
snoelles - Taste of Home cookbook

1 pound ground beef
2 cups water
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
1-1/2 cups chopped onion (I left out)
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 package (9 ounces) refrigerated cheese ravioli (I used whole wheat)
1/4 cup grated Parmesan cheese

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onion, parsley, cloves and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Meanwhile, cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Yield: 10 servings (2-1/2 quarts).

Nutrition Facts: 1 cup equals 235 calories, 8 g fat (4 g saturated fat), 42 mg cholesterol, 542 mg sodium, 25 g carbohydrate, 4 g fiber, 17 g protein.

Amy

Teriyaki Chicken, Zucchini con Queso

Hi everyone!

Tomorrow we are having Teriyaki Chicken for dinner. This recipe is from the Weight Watchers Website but keep in mind that it is for 1 serving. So, adjust the ingredients for however many servings you need. The recipe also includes spinach and sweet potatoes but I won't be doing that part. I will be making Zucchini con Queso. I won't lie, my family won't eat the cheese sauce but I am interested in this recipe so I'm making it for myself. They will eat the veggies plain though. So, I'll just cut the cheese sauce way down for me.

Teriyaki Chicken
Amy - Amylz – WW website
1 serving

4 oz uncooked boneless, skinless chicken breast
2 Tbsp teriyaki sauce
1 tsp olive oil
1 medium garlic clove(s) minced
4 cup spinach torn
5 oz sweet potato(es) cooked

Preheat broiler. Coat chicken with teriyaki sauce. Broil until no longer pink. Heat oil in a non-stick skillet over medium-high heat. Sauté garlic. Add spinach, season to taste and sauté until wilted. Serve chicken with sweet potato and spinach.

Zucchini con Queso
Michelle (MMmom)

Vegetables:
2 tbsp butter
2 tbsp extra virgin olive oil
2 pounds (about 5 c) zucchini, cut in fat matchsticks
1 small onion, cut into thin strips
1 garlic clove, minced
1 large bell pepper (any color), cut into thin strips
2 small Roma tomatoes, cut into strips
1/2 tsp oregano
1/2 tsp salt

Sauce:
1 tbsp butter
1 tbsp extra virgin olive oil
1 garlic clove, minced
10 oz evaporated milk
1/4 cup crema (I used sour cream)
4 oz Pepper Jack cheese, grated

In a large skillet, melt the butter and olive oil together over medium heat. Add the zucchini, onion, and bell pepper. Saute for 5-7 minutes, until wilted. Add the garlic, tomato, and seasonings and cook for about 15 minutes, until vegetables are very tender. While vegetables cook, make the cheese sauce. Melt butter and olive oil together in a saucepan over medium heat. Add the garlic and saute briefly. Add the milk and crema and heat through. Stir in the grated cheese, cover the pot, and remove pot from heat. Stir again in intervals. Keep the sauce warm. When vegetables are done, add cheese sauce to them and combine well. Serve immediately.

Amy

Ranch Chicken, Tortellini with Peas, Apple Cranberry Crisp

Hi everyone!

Tomorrow we are having Ranch Chicken. This is a bit different from the Ranch Chicken Thighs we had last week. I like that this uses corn flakes which will help make a crispy coating and I like ways to use up the corn flakes. I'm also making Tortellini with Peas as a side dish. You can use any flavor tortellini as you like. Then I'm also making an Apple Cranberry Crisp for dessert. It is done in the crockpot so you want to make sure you get this in early in the day so it's ready at dinnertime!

Ranch Chicken
Amy- amylz

boneless skinless chicken breasts
1/2 cup melted butter
3/4 cup shredded parmesan cheese
3/4 cup corn flake crumbs
1 package of ranch dressing mix (powder)

Mix cheese, cornflake crumbs and ranch mix. Dip chicken in melted butter then coat with the crumb mixture. Place on greased cookie sheet and bake at 350 for about 45 minutes.

Tortellini with Peas
Sandy~~*~Sandy~*~

1 9-oz. pkg. refrigerated or frozen tortellini pasta
2 cups frozen baby peas
3 Tbsp. butter
1/2 cup grated Parmesan cheese

Cook tortellini as directed on package. Meanwhile, place peas in a colander. When the tortellini is cooked and al dente, pour the contents of the pot over the peas in the colander (this thaws the peas to perfection). Return to the pot. Add butter and stir over low heat until the butter is melted and pasta and peas are coated. Sprinkle with Parmesan cheese and serve. 3 servings

Apple Cranberry Crisp
Amy - amylz

3 apples
1 cup cranberries
3/4 cup brown sugar
1/3 cup rolled oats (quick cooking)
1/4 tsp. salt
1 tsp. cinnamon
1/3 cup butter, softened

Peel, core and slice apples. Place apple slices and cranberries in cp. Mix remaining ingredients in separate bowl and sprinkle over top of apple and cranberries. Place 4 or 5 paper towels over the top of the cp, place an object (I use a wooden spoon) across the top of the cp and set lid on top. This allows the steam to escape. Turn cp on high and cook for about 2 hours. Serves 4.

Amy

Steak Diane 2

Hi everyone!

Tomorrow we are having Steak Diane for dinner. I don't like to mess with the cognac and fire but if you like all that, by all means, go for it. This is basically steak with a mushroom cream sauce. Yum!

Steak Diane 2
Amy - amylz
Recipe courtesy Sandra Lee, 2007

4 (3-ounce) filet mignon medallions, rinsed and patted dry
1 teaspoon Montreal steak seasoning
2 tablespoons unsalted butter
1 teaspoon crushed garlic
1 cup fresh sliced mushrooms
1/4 cup cognac
1 tablespoon steak sauce
1/4 cup heavy cream
1/4 cup low-sodium beef broth
1 tablespoon chives, finely chopped

Season both sides of filets with steak seasoning; set aside. Melt butter in a large skillet over medium-high heat. Add filets and cook for 2 minutes on one side. Turn and cook for 1 minute more. Add garlic and mushrooms and cook for 2 minutes, stirring constantly. Remove filets and set aside on a plate. Remove pan from stovetop. Tip pan away from you and add cognac. With a (long match or lighter) ignite cognac, keeping pan tipped away from you at all times. When flame has burned out, return pan to stovetop. Stir in steak sauce, cream, and beef broth. Stir thoroughly and bring sauce to a simmer. Return filets and any accumulated juices to pan. Coat with sauce and warm through. Stir in chives. Place filets on warm plates. Spoon sauce and mushrooms over filets.

Amy

Spicy Chicken Breasts

Hi everyone!

Tomorrow we are having Spicy Chicken Breasts for dinner. These are grilled so super simple and great for a quick weeknight meal. The ingredient list makes a lot of the seasoning so cut it down if you don't want extras.

Spicy Chicken Breasts
Amy – amylz
All Recipes - Yields: 4 servings

2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon ground cayenne pepper
1 tablespoon ground black pepper
4 skinless, boneless chicken breast halves

1. In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
2. Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
3. Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.

Amy

Shrimp Scampi with Pasta and Spinach

Hi everyone!

Here is a recipe for Shrimp Scampi with Pasta and Spinach. Sandy said her entire family loved this!

Shrimp Scampi with Pasta and Spinach
~*~Sandy~*~

1 lb medium raw shrimp, shelled and deveined
2 T prepared Dijon-style mustard
1 T fresh lemon juice
5 cloves garlic, crushed
1 T chopped fresh parsley
1/2 cup butter
2 T olive oil
1/2 tsp crushed red pepper or to taste (or sub cayenne pepper)
1 lb mini bow tie pasta
baby spinach, to taste (2 cups or lots more!)
fresh black pepper and grated parmesan

Bring a pot of water to a boil, add pasta and cook until al dente. Remove from heat, drain and keep warm. In a bowl, combine the shrimp with the Dijon, lemon juice, garlic, and parsley. Toss to coat and set aside. Meanwhile, heat a skillet to medium-high heat and add the butter, olive oil, and crushed red pepper. When the butter is hot and starting to sizzle, add the shrimp and the Dijon sauce. Cook for a couple of minutes, or until the shrimp starts to turn pink. Do not overcook! Reduce heat and add spinach and warm pasta. Toss to coat. Serve immediately with fresh black pepper and grated parmesan. 6 servings

Amy

Fish Tacos with Cabbage Slaw

Hi everyone!

Here is a recipe for Fish Tacos with Cabbage Slaw. I know a lot of people like these so I thought I would pass this recipe along. It looks pretty easy!

Fish Tacos with Cabbage Slaw
Yield: 4 servings (serving size: 2 tacos and about 1 cup cabbage mixture)

4 cups very thinly presliced green cabbage*
1 cup chopped plum tomatoes
1/3 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice*
5 teaspoons extravirgin olive oil, divided
1/2 teaspoon salt, divided
1 pound tilapia fillets
1 teaspoon chili powder*
8 (6-inch) corn tortillas*

Combine first 4 ingredients in a large bowl. Add juice, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to combine. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from heat, and cut fish into bite-sized pieces. Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture.

*i used a package of broccoli slaw instead of the cabbage, i added lime juice to the pan while i was cooking the fish in addition to the slaw, i made a mix of chile powder, onion powder, garlic powder and red pepper flakes for the seasoning, and i used flour tortillas instead of corn.

Amy

Ranch Chicken Thighs

Hi everyone!

Tomorrow we are having Ranch Chicken Thighs for dinner. Obviously you can use any pieces of chicken you like but make sure you adjust the cooking time.

Ranch Chicken Thighs
Summer

1/2 cup dry breadcrumbs
1/4 cup grated parmesean cheese
2 tablespoons yellow cornmeal
1/2 teaspoon italian seasoning
6 chicken thighs (skin removed)
1/2 cup bottled ranch salad dressing

1. In a shallow bowl, combine crumbs, Parmesan cheese, cornmeal, and Italian seasoning.
2. Dip chicken into salad dressing, then coat with crumb mixture.
3. Place chicken in a greased 13x9 baking dish.
4. Bake, uncovered, at 375 degrees for 45 minutes or until juices run clear

Amy

Open Wide! Tur-Chicken Club Burgers, Spring Thyme Salmon

Hi everyone!

Tomorrow we are having Turkey-Chicken Burgers. This recipe looks long because it also has a recipe for the buttermilk dressing. You can skip that if you want. These are Club burgers. You should be able to get ground turkey at all super markets these days. I'm also making salmon for my hubby!

Open Wide! Tur-Chicken Club Burgers
Amy - amylz
4 servings Rachael Ray

8 slices good quality bacon
1 pound ground turkey breast
1 pound ground chicken
1 teaspoons paprika or smoked sweet paprika
2 teaspoons poultry seasoning, 2/3 palm full
1 tablespoon grill seasoning, a palm full
A handful chopped flat-leaf parsley
1 large shallot, finely chopped
2 tablespoons extra-virgin olive oil
1 cup buttermilk
1/4 cup sour cream
1 large clove garlic, grated or minced
1 tablespoon lemon juice
1 teaspoon hot sauce
3 tablespoons, finely chopped chives
1 tablespoon, finely chopped dill
Salt and pepper
4 crusty whole-wheat Keiser rolls
12 pieces green leaf lettuce
8 slices ripe tomato
8 slices avocado

Preheat oven to 375 degrees F. Bake bacon on slotted broiler pan until crisp 15 to 20 minutes. Combine meat with paprika, poultry seasoning, grill seasoning, parsley and shallots. Mix well and form into 4 (1/2 pound) patties. Heat the extra-virgin olive oil in a large skillet over medium to medium-high heat. Cook meat patties 14 to 15 minutes, turning once. Mix buttermilk with the sour cream, garlic, lemon juice, hot sauce, chives, dill, salt and pepper, to taste. Split and toast rolls. Place burgers on bun bottoms and top with 2 slices bacon, lettuce, season tomatoes and set in place, arrange avocado on top of tomatoes. Top bun tops with buttermilk dressing and set in place.

Spring Thyme Salmon
Amy - amylz
Makes 4 servings. McCormick & Co.

1/3 cup tangerine or orange juice
1 tablespoon olive oil
1 teaspoon McCormick® Thyme Leaves
1 teaspoon McCormick® Ground Mustard
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon salt
1/4 teaspoon McCormick® Ground Black Pepper
1 pound salmon fillet

Mix tangerine juice, oil, thyme, ground mustard, garlic powder, salt and pepper in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 20 minutes, turning occasionally. Remove salmon from marinade. Discard any remaining marinade. Broil 10 minutes or until fish flakes easily with fork.

Amy

Taco Soup, Red French Bread Pizza,

Hi everyone!

Here are our lunches for the next two weeks. The Taco Soup is done in the crockpot and is so simple and delicious. I will probably put this on low at bedtime and it will be perfect by lunchtime. The Red French Bread Pizzas have you roast your own garlic and tomatoes but I'm going to cheat and use marinara sauce. Then you add cheese and you have a french bread pizza.

Taco Soup
Amy - amylz

1 lb ground Beef
1 15 oz Can Tomato Sauce
1 15 oz Can Corn (undrained)
1 15 oz Can Kidney Beans (undrained)
1 pkg. Taco Seasonings

Brown beef in skillet put all other ingredients into crock pot add beef, cook on low for 6 hours. Serve in bowls garnish with crushed tortilla chips, shredded cheese, sour cream and black olives.

Red French Bread Pizza
Amy – amylz
Recipe from Rachael Ray

3 tablespoons extra-virgin olive oil (EVOO), divided
1 head garlic, divided
2 pints grape tomatoes
Salt and freshly ground black pepper
1 loaf crusty French bread, split in half lengthwise
2 cups shredded Gruyere cheese
2 cups Parmigiano-Reggiano cheese, grated
1/4 cup (about a handful) Italian parsley, chopped

Preheat oven to 400ºF. Cut the tip off the head of garlic. Place it in the middle of a piece of foil, drizzle with EVOO and season with salt and freshly ground black pepper. Fold foil up around it then transfer to the oven and roast 40-45 minutes, until the cloves are tender. After the garlic has been roasting for 20 minutes, place tomatoes onto a baking sheet and toss them in the remaining 2 tablespoons EVOO. Season them with salt and freshly ground black pepper and roast them until they’ve softened and burst open, about 10-15 minutes. Transfer the roasted tomatoes to a medium-size mixing bowl and let cool slightly. When the garlic has finished roasting, squeeze the softened cloves into the bowl of tomatoes and mash them together. Once the tomatoes come out of the oven, place the French bread halves onto a baking sheet and toast them in the oven until golden brown, about 5 minutes. Spread the tomato-roasted garlic mixture over both halves and sprinkle the cheeses evenly over both of them. Place the bread back into the oven to melt the cheese, 3-4 minutes. Serve immediately, garnished with chopped parsley.

Amy

Baked Chicken Dijon, Potato "Lasagna"

Hi everyone!

Tomorrow we are having Baked Chicken Dijon for dinner. The instructions explain to you how to freeze them but I'm just going to make them and bake them right away. I'm also making Potato Lasagna.

Baked Chicken Dijon
Beth (Wreanne05)
Serves: 6, for more servings, see http://www.30daygourmet/

6 Chicken breasts, boneless and skinless
2T Dijon mustard
1/2 C Butter
1 Garlic clove, minced
2T Fresh parsley, minced
1/3 C Parmesan cheese, shredded
1-1/2 C Panko bread crumbs
*see note below recipe

Melt butter in a skillet or pan on stove. Add the garlic and simmer on low heat for 5 minutes. Blend in mustard, stirring well. Remove from heat and let it cool enough to touch, but not solidify. While the mixture cools, mix the parsley, parmesan cheese and bread crumbs. When the butter is cooled, whip it vigorously with a whisk or spoon until the mixture thickens. Dip each chicken breast in the butter mixture, coating all surfaces. Place each butter coated breast in the crumb mixture, placing the crumbs onto the chicken pieces. Place breaded chicken pieces on a cookie sheet to freeze. After frozen, put in reseal able freezer bag. Remove excess air and freeze.

To cook, thaw the chicken pieces on a baking pan and bake at 400 degrees F. for 20-25 minutes, checking regularly. The chicken should be lightly browned and moist on the inside. Top with finely shredded parmesan cheese and Dijon mayonnaise (1 part Dijon mustard to 2 parts mayonnaise).

*Panko bread crumbs are found in the Oriental section of a supermarket or Asian market. Panko bread crumbs are coarser than regular American-style bread crumbs and give a really good crunch. If Panko bread crumbs are not available, you can substitute with plain packaged stuffing bread. Crush these hard bread cubes by placing them in a heavy freezer bag, sealing it up and rolling it with a rolling pin until coarse crumbs are formed. If you don't want to go to all of that trouble, you can substitute with plain bread crumbs, but you will have a softer coating.

Potato "Lasagna"
Amy - amylz

1/4 pound bacon (about 5 slices), cut into 1/4-inch pieces
1 medium onion, thinly sliced
1 10-ounce package frozen spinach, defrosted and squeezed dry
1 1/2 cups milk
1 egg
2 teaspoons kosher salt
1/2 teaspoon dried oregano
4 pounds Idaho potatoes (about 4 large potatoes), peeled and cut into 1/8-inch slices
1 28-ounce can whole tomatoes, drained and roughly chopped
4 ounces Swiss, Cheddar, or mozzarella, shredded

Heat oven to 450° F. In a large skillet over medium heat, combine the bacon and onion. Cook until the onion is caramelized and golden brown, 9 to 10 minutes. Remove from heat, mix in the spinach, and set aside.Meanwhile, in a small bowl, whisk together the milk, egg, salt, and oregano. Set aside. Coat a 9-by-13-inch baking dish with vegetable spray. Arrange 1 layer of potatoes, overlapping slightly. Spread the tomatoes evenly on top of the potatoes. Pour 1/3 of the milk mixture over the tomatoes. Add another layer of potatoes and then the bacon-spinach mixture, spreading evenly. Top with another third of the milk mixture. Finish with the last layer of potatoes and sprinkle on the shredded cheese. Drizzle the remaining milk mixture over the dish. Cover with foil and bake for 45 minutes. Remove the foil and bake another 10 minutes or until the cheese is golden brown. Remove from oven and let rest, covered, for 10 minutes before serving. If You Don't Have... canned tomatoes, use a jar of spaghetti sauce. Yield: Makes 6 servings Real Simple, SEPTEMBER 2002

Amy

Pumpkin AppleStreusel Muffins, Honey Raisin Bran Muffins, Banana-Oatmeal Bread

Hi everyone!

Here are the baked goods for the next two weeks: Pumpkin Apple Streusel Muffins, Honey Raisin Bran Muffins (these are a great way to use up the cereal) and Banana Oatmeal Bread.

Pumpkin AppleStreusel Muffins
(BBC Exchange)

2 ½ C Flour
2 C Sugar
1 Tbsp Pumpkin pie spice
1 Tsp Baking soda
½ Tsp Salt
2 Eggs, lightly beaten
1 C Canned pumpkin puree
½ C Vegetable oil
2 C peeled, cored and chopped apple
2 Tbsp Flour
¼ C Sugar
½ Tsp Ground cinnamon
4 Tsp Butter
~*~*~*~*~*~
Preheat oven to 350° . Lightly grease 18 muffin cups or use paper liners. In a large bowl, sift together 2 ½ cups flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, ¼ cup sugar and ½ teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

Honey Raisin Bran Muffins
Amy – amylz

1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons sugar
2 1/2 cups Raisin Bran cereal
1 1/4 cups fat-free milk
1/3 cup honey
1 egg
1/4 cup vegetable oil

Preheat oven to 400º F. Stir together flour, baking powder, salt and sugar. Set aside. In large mixing bowl, combine KELLOGG'S Raisin Bran cereal, milk and honey. Let stand 3 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray. Bake 20 minutes or until lightly browned. Serve warm. Yield: 12 muffins. Calories: 200

Banana-Oatmeal Bread:
(Jessica, Cooking Light)

1 ½ cups flour
2/3 cup sugar
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup oats
1 cup mashed bananas
1/3 cup buttermilk
¼ cup vegetable oil
1 tsp vanilla
2 eggs, beaten
cooking spray

Preheat oven to 350F and spray a 8 x 4 inch loaf pan with cooking spray. Combine dry ingredients together in a large bowl. Combine banana, buttermilk, oil, vanilla, and eggs in a small bowl or measuring cup. Pour wet ingredients into the dry ingredients and stir gently just until the dry ingredients are moistened. Spoon batter into the prepared pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack, in the pan, for about 15 minutes (I left mine in longer and it was fine). Remove the bread from the pan after 15 minutes and cool thoroughly on the rack. *Jessica's notes: I used lactose-free fat-free milk instead of buttermilk, and simply added about 1 TB of vinegar. Also used a nonstick bread pan.

Amy

Sweet and Sour Pork Patties, Warm Spinach Salad

Hi everyone!

Tomorrow we are having Sweet and Sour Pork Patties. These look like something my kids will really like and they all love sweet and sour sauce (it's not my favorite so I'll leave it off mine). Then I'm making a Warm Spinach Salad. This recipe is very basic and uses Catalina dressing.

Sweet and Sour Pork Patties
Amy – amylz All Recipes
Yields: 4 servings

1 1/2 pounds ground pork
1/2 cup soft bread crumbs
1 teaspoon red pepper flakes
1 teaspoon seasoning salt
1 egg
1 tablespoon milk
2 tablespoons chopped fresh parsley
1/2 cup finely chopped onion
1 (10 ounce) jar sweet and sour sauce

1. Mix pork, breadcrumbs, red pepper flakes, salt, egg, milk, parsley and onions together in bowl. Shape into 8 to 12 patties.
2. Slowly brown in frying pan until juices run clear; drain well. Heat sweet and sour sauce in frying pan. Place cooked patties in pan and heat through.

Warm Spinach Salad
Amy – amylz

6 cups packed torn fresh spinach leaves
1 cup sliced fresh mushrooms
1/3 cup CATALINA Dressing
2 Tbsp. Real Bacon Bits

TOSS spinach with mushrooms in large bowl. MICROWAVE combined dressing and bacon bits in small microwaveable bowl on HIGH 30 to 50 sec. or until heated through; stir. POUR over spinach mixture; toss to coat. Serve immediately. Jazz It Up-Add thinly sliced red onions, chopped hard-cooked eggs and croutons to salad before tossing with dressing.
Shortcut-Buy pre-sliced mushrooms in the produce section of the grocery store.

Calories 90 Total fat 5 g Saturated fat 1 g Cholesterol 5 mg Sodium 430 mg Carbohydrate 9 g Dietary fiber 2 g Sugars 6 g Protein 4 g Vitamin A 110 %DV Vitamin C 30 %DV Calcium 6 %DV Iron 10 %DV Diet Exchange 2 Vegetable,1 Fat

Amy

Italian Chicken Bow Tie Pasta

Hi everyone!

Tomorrow we are having Italian Chicken Bow Tie Pasta. This is so quick and simple. You can use any noodles you like really but in order to be Bow Tie, you have to use, well, bow tie noodles.

Italian Chicken Bow Tie Pasta
Amy – amylz
All Recipes

4 skinless, boneless chicken breast halves - cooked
1 (16 ounce) package farfalle pasta
1 (8 ounce) bottle Italian-style salad dressing
1 tomato, chopped

1. Add 2/3 cup salad dressing to the cubed chicken and stir together.
2. Cook pasta per package directions. Drain and rinse. Add the pasta to the chicken and dressing and toss. Pour enough dressing on to coat everything (or to your taste) and add the chopped tomato. Toss to coat. Ready to serve!

Amy

Italian Biscuits and 'Gravy'

Hi everyone!

Here is a recipe for Italian Biscuits and Gravy. I had never seen this before and it looked kind of good to me!

Italian Biscuits and 'Gravy'
Neanerbean

1 or 2 tubes of refrigerated biscuits (depending on how many you are feeding)
1 stick butter or margarine at room temperature
8 oz package of mozzarella cheese
garlic (powder or chopped, not salt) to taste
parsley
favorite red pasta sauce

Take fridge biscuits out of tube and arrange in the smallest pan that they will fit (squashing is fine). Poke a hole in each biscuit. Mix butter, garlic, parsley and cheese in a bowl. Evenly distribute mixture in the holes of each biscuit. Bake according to package directions. Remove and let sit for about 2-5 minutes. Serve with sauce over the biscuits.

Amy

Baked Fish and Rice

Hi everyone!

Here is a recipe for Baked Fish and Rice. This looks really easy and like something that would be good to whip up on a weeknight!

Baked Fish and Rice
Niki5959 – Taste of Home cookbook
Original Recipe Yield 4 servings

1 1/2 cups boiling chicken broth
1/2 cup uncooked long grain rice
1/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 tablespoon grated Parmesan cheese
1 (2.8 ounce) can French-fried onions, divided
1 pound fresh or frozen fish fillets, thawed
1 dash paprika
1/2 cup shredded Cheddar cheese

In a greased 11-in. x 7-in. x 2-in. baking dish, combine the broth, rice, Italian seasoning and garlic powder. Cover and bake at 375 degrees F for 10 minutes. Add the broccoli, Parmesan cheese and half of the onions. Top with fish fillets; sprinkle with paprika. Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3 minutes or until cheese is melted.

Amy

TATER TOT OMELETTE CUPS

Hi everyone!

Here is a recipe for Tater Tot Omelette Cups. She said these were super easy and really good. they look like something most kids would like too!

TATER TOT OMELETTE CUPS
(luckymommyto2boys ~ Amy)

36-48 frozen tater tots, thawed (about 1 lb)
12 eggs
3/4 cup shredded cheddar cheese

Preheat oven 375°F. Grease 12-cup muffin pan with cooking spray or vegetable oil. Place 3-4 tater tots in each cup, and mash with back of spoon to line the bottoms and sides of the cups. Add about a tablespoon of cheddar cheese and press down on top of tots. Cook 5 minutes. Remove from oven and break an egg in each cup. (If you want the yolk to be basted, spoon a little water on top of each yolk.) Bake 15-20 minutes until whites and yolks are firm. Check often to avoid burning. Remove from oven. Use a heat resistant rubber spatula to loosen edges and bottom of each tater tot cup.

Amy

Aloha Chicken,

Hi everyone!

Tomorrow we are having Aloha Chicken. This is like teriyaki chicken over rice. My family will love this! I was thinking that my boys might like this better as chicken bites so I'm going to dice the chicken and then coat it with flour. They seem to be obsessed with popcorn chicken so I figured I would try to make it more like that. Plus, we won't have to deal with cutting up their meat!

Aloha Chicken
Submitted by: TigMode

4 boneless skinless chicken breast halves (1lb)
1 tablespoon all-purpose flour
1 tablespoon vegetable oil
2 cans (8oz) unsweetened pineapple chunks
1 teaspoon cornstarch
1 tablespoon honey
1 tablespoon light teriyaki sauce or light soy sauce
1/8 teaspoon pepper
Hot cooked rice

Flatten chicken to 1/4 inch thickness. Place flour in a resealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3-5 mins on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (discard remaining juice) In a small bowl combine cornstarch, and reserved juice until smooth. Add to skillet. Stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve over rice (Makes 4 servings)

Amy

Katie Joel's Meat Loaf

Hi everyone!

Tomorrow we are having meatloaf for dinner. This is another new recipe for us but it looks pretty traditional and really good! I love meatloaf with the sauteed veggies in it although I don't always love the time it takes to do all that. Still, I plan to take the time for this. I might use BBQ sauce on the top just because that's what we prefer.

Katie Joel's Meat Loaf
Steph11/25

1 Tbsp. olive oil
1/2 medium yellow onion, diced
1 garlic clove, minced
1 medium red pepper, finely diced
1 bay leaf
2 Tbsp. chopped fresh flat-leaf parsley
2 tsp. chopped fresh thyme
2 pounds lean ground beef
2 large eggs, lightly beaten
3/4 cup dry bread crumbs
1 cup ketchup
1 Tbsp. Worcestershire sauce
2 tsp. kosher salt
1 tsp. freshly ground black pepper

Preheat the oven to 350°. Line a baking sheet with parchment paper. Spray lightly with oil. Heat the olive oil in a medium skillet over medium heat. Sauté the onions, garlic and bay leaf until the onions are tender, about 3 minutes. Add the red pepper and cook until the red pepper is tender, about 5 minutes. Stir in the parsley and thyme and cook for another 2 minutes. Remove pan from the heat and let the onion mixture cool. Discard the bay leaf. In a large bowl, combine the beef, eggs, bread crumbs, 1/2 cup of ketchup, the Worcestershire sauce, salt, pepper and the cooled vegetables. Use your hands to mix everything together. Transfer the mixture to the center of the baking sheet and form into a loaf. Coat the meat loaf with the remaining 1/2 cup ketchup. Bake for 1 to 1 1/2 hours (depending on the shape of your loaf), until the meat loaf is firm. Let set for about 5 minutes before slicing. Loaf), until the meat loaf is firm. Let set for about 5 minutes before slicing.

Amy

Split Pea Soup

Hi everyone! Happy Easter!

Here is a recipe for Split Pea Soup. For some reason, my family won't even try this. I love Split Pea soup, especially if it's homemade. My mom used to make this when we were kids and I always remember it smelling so good (it was probably the ham hocks). Sharon gives directions for both the stove top and the crockpot!

Split Pea Soup
Sharon --GatorGrrrl

16 oz. package of dried split peas
6 cups of water (add more as needed)
1 bay leaf
3 carrots, chopped
2 ribs celery, chopped
1/2 cup onion, chopped
1 tsp thyme (or marjoram)
2 cloves garlic, minced
Salt and pepper to taste
1/2 tsp (2g) pepper, or more if needed
1-2 cups chopped ham or pulled pork
1 meaty ham or pork bone

optional add -- sour cream before serving

Rinse and drain split peas. Combine all the ingredients and bring to a boil and then reduce heat and simmer for 1 hour. Stir occasionally to prevent the split peas from sticking, and to make sure that there is enough water. Add water if the soup looks like it is becoming too dry. Overcooking cannot hurt this soup as long as it is stirred to prevent sticking. Serve with a dollop of sour cream on top.

CROCKPOT: Combine all the ingredients and cook on low 4-8 hours

Amy

Baked Macaroni and Cheese 3

Hi everyone!

Tomorrow is Easter and I'm making macaroni and cheese for our family dinner. Here is the recipe I'm going to use:

Baked Macaroni and Cheese 3
Amy - amylz

1 (8-ounce) package dried elbow macaroni or favorite pasta (about 2 1/4 cups, uncooked)
1/4 cup (4 tablespoons) butter
1/4 cup all-purpose flour
2 cups milk
1 tablespoon whole-grain Dijon mustard
1/4 to 1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon hot sauce
1 (8-ounce) package shredded sharp Cheddar cheese (about 2 cups)
2 tablespoons grated Parmigiano-Reggiano (optional)
Toppings (optional):
1/2 cup fresh breadcrumbs
2 tablespoons butter, melted

1. Preheat oven to 350°.
2. Cook macaroni according to package directions. Drain and set aside. Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 3 to 5 minutes, stirring constantly. Turn heat to medium; gradually whisk in milk, and cook over medium heat, stirring or whisking constantly until thickened, about 10 minutes. Stir in pasta, mustard, and next 4 ingredients, stirring just until cheese begins to melt.
3. Pour pasta mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with Parmigiano-Reggiano or more Cheddar. If desired, top with fresh breadcrumbs, and drizzle evenly with melted butter.
4. Bake, uncovered, at 350° for 25 minutes or until bubbly and golden. Let stand 5 minutes before serving.
Yield: Makes 4 to 6 servings Cottage Living, SEPTEMBER 2004

Amy

Fancy Fruit Salad

Hi everyone!

Tomorrow we are celebrating Easter with my husband's family and I am in charge of the fruit salad. This is what I'm going with!

Fancy Fruit Salad
Michelle (MMmom)

½ C grapes (red, green, or a combo of both)
½ C sliced strawberries
2 bananas, sliced
½ cantaloupe, cut into chunks
½ C orange juice
½ C coconut, if desired
1 large gallon-sized zip bag

1 In a large zip bag, throw in all the fruit that was cut up by an adult.
2 Pour in the orange juice and the coconut, if using.
3 Shake!
4 Using clean fingers or a big spoon, put fruit into small bowls, or cups.

It's ok to make the fruit salad in advance. Just wait to add the bananas until you're ready to serve. Did You Know..Orange juice and lemon juice contain an acid that helps keep fruit, like apples and bananas, from turning brown after they are cut open.

Amy

Baked Sausage & Pepperoni Penne

Hi everyone!

Here is a recipe for Baked Sausage & Pepperoni Penne. Melissa said it was a recipe that she whipped up the other night and it was a huge hit for her family. It kind of looks like a lasagna meets ziti type recipe. It looks really good!

Baked Sausage & Pepperoni Penne
~Melissa~mom-2-four

1 lb sausage
Pepperoni
1 jar marinara sauce (28-30 oz)
1 egg
8 oz cream cheese, softend
1 cup sour cream
1/4 cup parmesan cheese
2-3 cloves minced garlic
1 box penne pasta (13 oz)
4 cups mozzarella or italian blend cheese

Pre-heat oven to 350. Brown sausage in skillet (season with garlic, oregano, basil, whatever suits you). Boil pasta according directions. Add sauce to sausage and let simmer. Combine egg, cream cheese, sour cream, parmesan cheese & garlic. In a 13x9 baking dish layer 1/2 pasta, 1/2 sauce mixture, all of cream cheese mixture, all the pepperoni to your liking and 2 cups of cheese. Repeat with a layer of remaining pasta and then sauce mixture. Top with remaining cheese. Bake for 35-45 minutes. Let sit for 5-10 minutes before serving.

Amy