Turkey and Quinoa Meatloaf

Looking for a lighter meatloaf?  This is a good recipe to try.  We like to eat this when we are on a 'healthier eating' kick.  

1/2 c. cooked quinoa

1 tsp. olive oil

1 small onion, chopped

1 large garlic clove, chopped

1 (20 oz.) pkg ground turkey

1 Tbsp. tomato paste

1 Tbsp. hot pepper sauce

2 Tbsp.+ 2 tsp. Worcestershire sauce, divided

1 egg

1 1/2 tsp. salt

1 tsp. ground black pepper

2 Tbsp. brown sugar

1 tsp. water

Preheat oven to 350 degrees.  Heat olive oil in skillet over medium high.  Stir in the onion, cooked until softened; add the garlic, cook for an additional minute.  Remove from heat and allow to cool.

In a bowl, combine the turkey, quinoa, onions, tomato paste, hot sauce, 2 Tbsp. Worcestershire sauce, egg, salt, and pepper; mix until well combined.

Shape into a loaf and place on a foil lined baking sheet.  Combine the 2 tsp. Worcestershire sauce, brown sugar and water; rub over the top of the meatloaf.  

Bake for about 50 minutes or until no longer pink in the middle (should reach 160-170 degrees in the center).  Allow to cool for 10 minutes before slicing and serving.

Baked Chicken Breasts

Growing up my mom always cooked chicken to a crisp.  I honestly didn't know that chicken was supposed to be a juicy until I started cooking for myself.  Still, boneless, skinless chicken breasts have a tendency to dry out pretty quickly.  I have been searching for ways to prevent this from happening.  Turns out, brining is key.  This recipe turns out moist, well seasoned chicken breasts every time.  I bake up a few breasts, and keep it in the fridge for additions to salad, or for a quick bite of protein. 

4 boneless, skinless chicken breasts (pounded to an even thickness)
1/4 c. kosher salt
1 quart warm water
1 Tbsp. melted butter or olive oil
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. paprika

Pour warm water and salt into a quart size resealable plastic bag.  Place chicken into bag, place in to refrigerator, allow to brine for 15 minutes or up to six hours (the longer it brines, the saltier your chicken will be, so keep that in mind).

Preheat oven to 450 degrees.  Remove chicken from brine and pat dry.  Place chicken in a single layer in a large baking dish.  Brush both sides with melted butter or olive oil.

In a separate bowl, combine the 1/2 tsp. salt, pepper, garlic powder, and paprika.  Rub the mixture evenly over both sides of the chicken.

Bake for 15-18 minutes, or until no longer pink in the center (should be 170 degrees in the thickest part of the chicken).

Once the chicken is cooked through, remove from the oven, cover loosely with foil and allow to rest for 5-10 minutes (resting is also essential to keeping the chicken moist).

White Chicken Chili - Crockpot

It has been really rainy here the last few weeks and what goes better with rainy weather than a nice warm bowl of chili.  I am not at a bean eater, in fact I avoid them when possible.  My dear husband, however loves beans, and since our marriage has begged me to make foods with beans in them.  I have found that in my levels of hatred for beans, white beans rank pretty high on the palatable scale.  This recipe allows my husband to eat beans, and is mostly acceptable to me, I have been caught picking the beans out of my bowl, though (don't tell Adam).

3-4 boneless, skinless chicken breasts, uncooked
1 1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. onion powder
1/2 tsp. garlic powder
dash cayenne
1 (14.5 oz.) can chicken broth
1 (4.5 oz.) can chopped green chilies (undrained)
1 (15 oz.) can corn, drained
2 (15.5 oz.) can white beans, drained and rinsed well
3 Tbsp. butter
3 Tbsp. flour
1 c. milk
1 tsp. chicken base
1/4 tsp. pepper
1/2 tsp. seasoned salt
1/2 c. sour cream

Place chicken breasts in crockpot, sprinkle chili powder, cumin, onion powder, garlic powder, and cayenne over the chicken.  Pour chicken broth, green chilies, corn and beans over chicken.  Cook on low for 6-8 hours.

An hour before serving:   Remove chicken from crockpot and shred using two forks to pull the meat apart, set aside.  Melt butter over medium-high heat in a small saucepan.  When butter is melted, whisk in the flour, cook until flour is browned.  Gradually whisk in milk and chicken base.  Allow sauce to simmer for a few minutes, whisking frequently; add salt and pepper.  Pour sauce into crockpot, stir to combine.  Stir in the sour cream, add chicken back to pot.  

Continue to cook on low for an additional hour.

Turkey and Quinoa Meatloaf

I love meatloaf.  It is one of favorite comfort foods.  It's so basic and family pleasing and, for me, a quick go to when I run out of ideas for what to make for dinner.  Occasionally ground turkey is less expensive than beef and in a few dishes it is pretty interchangeable.  I happened to have the hankering for meatloaf, but no ground beef, instead there were a few pounds of ground turkey in the freezer.  I found this recipe and have to say it was quite successful.  My kids were not crazy about the sweet 'glaze' that is on top, but I likes how it make it almost teriyaki-like.  

1/4 c. quinoa - well rinsed
1/2 c. water
1 tsp. olive oil
1 small onion, chopped
1 garlic clove, minced
20 oz. ground turkey
1 Tbsp. tomato paste
1 Tbsp. hot pepper sauce
2 Tbsp. Worcestershire sauce
1 egg
1 tsp. black pepper
2 Tbsp. brown sugar
2 tsp. Worcestershire sauce
1 tsp. water

1.  Bring quinoa and 1/2 water to a boil.  Reduce heat to low and simmer until the quinoa is tender and the water has been absorbed, 15-20.  Set aside to cool.
2.  Preheat oven to 350.  Heat olive oil in a skillet over medium heat.  Cook onions until soft, about 5 minutes; add garlic and cook 1 minute more.  Remove from pan to cool.
3.  Stir the turkey, quinoa, onions, tomato paste, pepper sauce, 2 Tbsp. Worcestershire sauce, egg and salt and pepper.
4.  Shape into a loaf and place on a foil lined baking sheet.  In a small bowl combine the brown sugar, 2 tsp. Worcestershire sauce and 1 tsp. water.  Rub over the top of the meat.
5.  Bake about 50 minutes until no longer pink in the center, and an instant read thermometer registers 160.  Cool 10 minutes before serving.

Lasagna Soup

Fall food is some of my very favorite food around.  Comforting, warm, and filling.  This soup is so full of the classic goodness of lasagna, complete with ricotta and mozzarella cheeses.  Without all of the fuss of a classic lasagna.

8 oz small shaped pasta such as small shells, bowties, or elbows, cooked according to package directions, drained and set aside.

1 Tbsp. olive oil

1 lbs. Italian sausage, casing removed

3 cloves garlic, minced

1 onion, diced

2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

2 Tbsp. tomato paste

6 c. chicken broth

1 twenty-eight oz can fired roasted diced tomatoes

1 c. shredded zucchini

2 bay leaves

salt and pepper to taste

1 c. shredded mozzarealla cheese

1/4 c. fresh basil chiffonade, optional, for garnish

8 oz. ricotta cheese

1/2 c. grated parmesan cheese 

salt and pepper to taste

1.  In a small bowl combine the ricotta, parmesan and salt and pepper, set aside.

2.  Heat oil in a dutch oven or large soup pot over medium high heat.  Add the sausage, cook and crumble until no longer pink.  Drain off excess fat drippings.  Add the garlic, onions, oregano and pepper flakes.  Cook stirring frequently until onions are cooked.  Stir in the tomato paste for 1 minute until combined.  

3.  Stir in the stock, tomatoes zucchini, and bay leaves.  Bring to a boil, reduce heat and simmer 30 minutes.  Stir in pasta.  Remove bay leaves.  Serve immediately with a heaping spoonful of the ricotta mixture.  Sprinkle with mozzarella and basil.

Beef Tri-Tip with Three Onion Marmalade

Tri-Tip is a an amazing cut of meat.  It's not a super expensive cut, but it is easy to work with.  It has a good texture, not too fatty, not too dry.  It takes really well to rubs and marinades.  The first time my family had this recipe I couldn't stop talking about how delicious it was, my kids said I was acting like I was kissing someone.  I guess I was really appreciating it's flavors at the dinner table.  The meat ends up with a nice spice and the onions with the acid from the vinegar add a nice acid flavor.  So, so, so good!

1 1/2 lbs trimmed tri-tip roast
1/4 c. ancho steak seasoning (this seemed quite salty for my family, I would cut down to 3 or 3 1/2 Tbsp.)
2 Tbsp. olive oil
1 large, thinly sliced red onion
1 large, thinly slice yellow onion
2 bunches green onions, thinly sliced
3/4 c. balsamic vinegar
1/2 c. packed brown sugar
salt and pepper to taste


1.  Prepare the onion marmalade:  Heat the oil in a large nonstick skillet over medium heat.  Add the red and yellow onions; cook and stir about 5 minutes then add the green onions.  Cook and stir an additional 3 -5 minutes, until tender and beginning to brown.  Reduce heat to low; cook 12 minutes or until onions are caramelized, stirring occasionally.  (This is a good point to start preheating your grill.)  Increase eat to medium-high, stir in vinegar, cook 4 minutes or until reduced by half.  Stir in the sugar; season with salt and pepper.  Reduce heat to low; cook 5 minutes or until liquid has evaporated and mixture thickens.  Remove from heat and keep warm.
2.  Generously season the meat with the seasoning rubbing it well in to all sides of the roast.  Place meat on grill over medium ash covered coals (I am not a great griller so I can't give any better instructions than what I found in the original recipe) or use medium heat on a gas grill.  Place skinny end of meat over a lower heat level as it will cook much quicker than the thick end.  Grill for 25-350 minutes, flipping the meat occasionally to prevent over cooking, until instant read thermometer inserted in the thickest part of the roast registers 140 for medium-rare.  Remove from heat an let stand 10 minutes (meat will continue to cook, increasing around 5-10 degrees in temperature).
3.  After the meat has rested, slice across the grain and serve with the onions.
4.  Make kissing noises as you eat.

Southwest Chopped Salad

Somehow this recipe was pinned to my Pinterest account with links to three different blogs.  I guess it's a popular one out there in the blog-o-sphere and that I really want to try it!  It is very, very good.  

Summer is the perfect time to have salads for dinner, and this is an excellent one to try.  It makes a lot and is very filling.  My kids were not the biggest fans, but one of them doesn't like salad dressing and neither of them like avocados, so there was bound to be some disappointment when this showed up on the table.  They lived and they will eat it again, as I will be making it again.

1 head romaine lettuce, chopped, washed and patted dry

2 c. shredded chicken (I grilled mine sprinkled with garlic salt)

1 red bell pepper, diced

1 c. corn (would be awesome fresh, but I used frozen that I'd defrosted)

1 medium vine tomato, diced

1 can black beans, rinsed and drained

4 green onions, sliced

1/4 c. chopped cilantro

2 avocados, diced

1 c. crushed tortilla chips (optional)

1/2 c. fat free mayonnaise

2/3 c. plain Greek yogurt (I've also used just plain non-Greek yogurt which made the dressing a little bit easier to stir)

1 Tbsp. ranch dressing powder

1 Tbsp. taco seasoning

Juice of one lime

1.  In a large bowl, toss all of the salad ingredients, minus the tortilla chips

2.  In a small bowl mix together the dressing ingredients.  Toss the salad with as much or as little of the dressing to your taste; top with tortilla chips.

Slow Cooked Beef Tips in Brown Gravy

I like beef.  I like gravy.  I like potatoes.  
This recipe is all of those things.  And since the meat is cooked at a low temperature for a long time, it turns out super tender.  The gravy is simple to make and not at all intimidating.  
Comfort food at it's finest.

2 lbs. tri-tip beef roast cut into 1" cubes
1 medium onion, diced
3 Tbsp. olive oil
3 cloves garlic, chopped
1 1/4 c. beef stock or one can of beef consomme
1 1/4 c. water
2 bay leaves
3/4 tsp. dried thyme
3 Tbsp. butter, softened
3 Tbsp. flour
salt & pepper to taste

1.  Preheat your oven to 300 degrees.  In an oven proof pan with an oven proof lid heat the oil over medium high heat.  Saute the onion for about 3 minutes.  Stir in the garlic.  Season meat with salt and pepper; brown the meat on all sides.  Pour the beef stock and water over the meat.  Sprinkle with thyme and add the bay leaves.  Cover the dish and place in the oven for 2-3 hours.
2.  When the meat is incredibly tender, remove the pan from the oven.  Remove the bay leaves and transfer the meat to separate dish and set aside while you make the gravy.  Mix the softened butter and the flour into a thick paste; whisk this mixture into the liquid in the pan until you get your desired gravy consistency; you may need to add a small amount of water if it's too thick.  Return the meat to the pan and stir to coat the meat.
3.  Serve over mashed potatoes.

Cheesy Southwest Chicken and Pasta Casserole

I found this recipe on Pinterest and it looked so good I just had to make it!  I was not at all disappointed.  Even my pickier eater said it was yummy and asked for a second helping.  It's almost like a southwest macaroni and cheese with chicken.  Will make again and again.
I used only 1 jalapeno and remove both the seeds and the ribs so that my non-heat-eaters wouldn't burn their mouths.  I didn't have any fresh corn so I used a bag of frozen which I defrosted and it turned out great.  I had chopped all of the peppers a few weeks before I made this and had put them in the freezer so they gave off quite a bit of water so I used the full 1/3 c. flour, it thickened perfectly.  I used one 14.5 oz. can of chicken broth and about 1/4 c. of water for the liquid.  I didn't have a casserole dish that I thought this would fit in to so I put it in a 9X13" baking dish, it was the perfect size, filled to the very top.  This recipe makes WAY more than 4 servings.  We've eaten it twice this week and still have some leftovers.  
Here is the link to the website where I found this recipe.  She has several recipes that look super tasty!  Love seeing other peoples food - it makes me happy...

1/2 lbs. whole grain pasta such as rotini
4 Tbsp. butter
1 1/2 c. diced onion
1 large clove garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
2 jalapenos, seeded and chopped
3 ears corn, kernels removed
1/4 to 1/3 c. flour (depending on how much liquid the veggies give off)
2 c. chicken stock or milk
2 tsp. ground cumin
1 tsp. chili powder
salt & pepper to taste
1/3 c. heavy cream
1 c. grated cheddar cheese
1/2 c. grated mozzarella cheese
2 c. chopped rotisserie chicken
1 1/2 c. crushed tortilla chips

1.  Boil pasta in a large pot of water, cooking for half of the total time directed on the package.  Drain and set aside.
2.  In a large skillet or saucepan, melt butter and saute onion, garlic, peppers, jalapenos, and corn until tender, about 7 minutes.   Sprinkle the flour over the veggies; stir.  Cook for about 2 minutes then add the chicken stock or milk.  Increase the heat to thicken the sauce, then sprinkle in the cumin, chili powder, salt, pepper, cheese, cream, chicken and cooked pasta.  Stir to combine and melt cheeses.
3.  Pour into a large casserole dish that you have sprayed with cooking spray.  Top with crushed tortilla chips.  Bake at 350 for 20-30 minutes or until hot and bubbly.

Yield: 4 servings

Barbecued Baby Back Ribs

This recipe was given to me by my good friend Lindsay.  
I really love ribs.  These are flavorful, tender, fall off the bone, saucy, awesomeness.  They are easy to make in that the cooking is done in the slow cooker then the ribs are place under the broiler to get the sauce nice and sticky-toasty the way ribs on the grill would be.  
So Yummy!

2 Tbsp. brown sugar
4 tsp. kosher salt
4 tsp. chili powder
2 tsp. paprika
2 tsp. black pepper (I used less since my older son is a heat-wimp)
2 tsp. garlic powder

1 medium red onion
1/2 c. carbonated cola
2 slabs pork baby back ribs (about 4 lbs. total), rinsed, patter dry and trimmed
1 c. purchased barbecue sauce

1.  Combine the brown sugar, salt, chili powder, paprika, pepper and garlic powder for the rub in a small bowl.  Thoroughly coat ribs with the rub, using all of the mixture.
2.  Add onion and cola to a 4-6 quart slow cooker.  Place ribs on top, cutting to fit if necessary.  Cover; cook until ribs are tender, on high heat setting for 3 1/2 - 4 1/2 hours or on low-heat setting for 6-7 hours.
3.  Preheat broiler to high with oven rack 6-8 inches from the heating element.  Transfer ribs to a foil-lined baking sheet; brush ribs with sauce.  Broil ribs until sauce caramelizes, about 5 minutes.

Cheesy Ravioli Casserole

This is a very easy ravioli dish that makes you feel like you're eating lasagna but without all of the steps of creating one.  You make it in the slow cooker which makes meal time so much less hectic, at least in my house.  It can also be done in the oven: low temperature, around 300 for about an hour, be sure the pan is covered.  
It makes ALOT of food, we always have plenty leftover for meals later in the week. You could halve it if you really need to, I just don't know how one would need to adjust the cook time.  It is meatless so if you have someone who insists on meat at every meal you could use beef filled ravioli or you could cook and crumble some Italian sausage into the sauce.
It's a hit with my family!

1 Tbsp. olive oil
1 medium onion, chopped (1/2 cup)
1 large clove garlic, finely chopped
1 jar (26 oz) three cheese flavored pasta sauce
1 can (15 oz) tomato sauce
2 c. water
1 tsp. Italian seasoning
2 pkg. (25 oz. each) frozen cheese filled ravioli
2 c. shredded mozzarella cheese (8 oz)
1/4 c. chopped fresh parsley

1.  Heat oil in a 12" skillet over medium heat.  Cook onion and garlic in oil about 4 minutes, stirring occasionally, until onion is tender. Stir in pasta sauce, tomato sauce, water and Italian seasoning.
2.  Place 1 c. f the sauce in the bottom of a 6-quart slow cooker.  Add 1 pkg. frozen ravioli; top with 1 c. of the cheese, layer with remaining pkg. of ravioli; top with remaining cheese; pour the remainder of the sauce mixture over the top.
3.  Cover and cook on low heat setting 4-5 hours. Sprinkle with parsely.

Yield: 12 servings

Pork and Black Bean Chili

No, your eyes are not playing tricks on you.  I am indeed writing about a recipe where beans (dread) are one of the primary ingredients.  I have made this, eaten this, and liked this (shock of the year, yes).  To be accurate, I was sure to include as few beans as possible in my bowl, but some indeed made it into my mouth and were swallowed without even so much as a shudder. 
This was especially good a few days later in quesadilla's, with guacamole on top, near perfection.

1 lbs. pork tenderloin, cut into 1" chunks
16 oz. jar thick and chunky salsa (of your heat preference)
2 fifteen-ounce cans black beans, rinsed and drained
1/2 c. chicken broth
1 medium red bell pepper, chopped
1 medium onion, chopped
1 tsp. ground cumin
2-3 tsp. chili powder
1 - 1 1/2 tsp. dried oregano
1/4 c. sour cream

1.  Combine all ingredients except sour cream in a 4-quart slow cooker.
2.  Cover. Cook on low 6-8 hours, or until pork is tender.
3.  Garnish individual servings with sour cream

Chicken and Rice Bowl with Teriyaki Sauce

Don't let the long list of ingredients scare you off, it is quite simple to prepare and is very yummy.

Enjoy!

Rice:
2 c. brown rice
3 c. water
1 (14 oz.) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can black beans rinsed and drained

Teriyaki Sauce*:
2/3 c. soy sauce
2/3 c. water
3/4 c. brown sugar
1/4 c. sesame oil
4 cloves garlic
1 to 2 Tbsp. ginger, minced
2 tsp. garlic chili sauce
2 Tbsp. cornstarch dissolved in 2 Tbsp. water

Veggies:
1 Tbsp. vegetable oil
4 carrots, peeled and grated
3 celery stalks, sliced
1 zucchini, cut in half lengthwise then cut into 1/4" slices
1 1/2 c. broccoli florets

4 chicken breasts, grilled with salt and pepper to taste, then cubed

For Rice:
Bring water, coconut milk and sugar to a boil, add rice.  Cover, reduce heat to low and cook for 20 minutes.  Stir in the beans; recover and continue to cook for an additional 25 minutes.
Meanwhile, make the teriyaki sauce.

For Sauce:
In  medium saucepan mix all the ingredients except for the cornstarch/water slurry.  Bring to a boil then add the cornstarch/water.  Continue to boil until thickened.  Remove from heat.

For Veggies:
In a large skillet heat oil over medium-high heat.  Add veggies and saute just until crisp-tender.

To serve: layer rice, veggies and chicken in a bowl.  Drizzle with teriyaki sauce.

*You could use a store bought teriyaki sauce and add an additional 1 tsp. soy sauce, the chili sauce, 1 tsp. ginger and thicken with cornstarch/water slurry.   

Sausage, Pepper and Onion Sandwiches

I made these for Adam's birthday, because he loves sausage and peppers.  I served them on Garlic Hoagie Rolls, and they were a hit with the whole family.

1 1/2 lbs. dinner sausage of your choice (you can use 3/4 pounds each of two different flavors/heat levels)
2 Tbsp. olive oil
2 cloves garlic, crushed
1 onion, thinly sliced
2 Anaheim chilies, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
salt and pepper to tasted
2 or 3 pepperoncini finely chopped + 2 or 3 Tbsp. juice from the pepperoncini jar

4 sandwich rolls
3 Tbsp. butter
garlic salt

1.  Place the sausage in a large nonstick skillet.  Pierce the casings with a fork.  Add 1-inch of water to the pan.  Bring liquid to a boil.  Cover pan with a lid, reduce heat and simmer 10 minutes.

2.  Heat a second skillet over medium heat.  Add oil, garlic, onions, Anaheim chili, and red pepper, season with salt and pepper.  Cook veggies until tender-crisp.  Drain sausages and return pan to the stove, raise the heat to medium high.  Brown and crispt the casings.  Remove sausage from the pan, slice into 2" pieces on an angle, return to the pan to sear.

3.  Combine the cooked peppers and onoins to the sausages.  Add pepperoncinis and juice to the skillet.  Toss and turn the sausage, peppers and onion. 

4.  Split the sandwich rolls, spread with butter and spinkle with garlic salt.  Toast under the broiler until golden brown.  Pile the meat and peppers in to the garlic rolls and serve.

Yield: 4 sandwiches

Ham and Spinach Quiche

Adam said this is the best quiche he's ever had.  I thought it was tastey too.  The kids were not the biggest fans, but ate it anyway.  They also don't love pie (whose kids are these anyway?!), so maybe I shouldn't have told them it was egg pie, I might have ruined the experience before it even began.
I didn't have a deep dish pie crust, so I made 2 regular 9" pies.

1/2 c. butter
3 cloves garlic
1 small onion, chopped
1 (10 oz) package frozen chopped spinach, thawed and drained
1 (4.5 oz) can mushrooms, drained
1 (6 oz) package herb and garlic feta, crumbled
1 (8 oz) package shredded cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
1 c. chopped ham
4 eggs
1 c. milk

Preheat oven to 375.

In a medium skillet, melt butter over medium heat.  Saute garlic and onion in butter until lightly browned, about 7 minutes.  Stir in spinach, mushrooms, feta, ham and 1/2 c. cheddar cheese.  Season with salt and pepper.  Spoon into pie crust.
In a medium bowl, whisk together eggs and milk.  Pour into pie crust, allowing egg mixture to thoroughly combine with spinach mixture.
Bake in preheated oven for 15 minutes.  Sprinkle remaining cheddar cheese and bake an additional 35 to 40 minutes, until set in center.  Allow to stand 10 minutes before serving.

Easy Cheesy Scalloped Ham and Potatoes

I thought this was just okay, but Adam really liked it. I made it trying to use up Easter ham I had left in the freezer. I wouldn't recommend using ham that's been glazed: the sauce ended up being too sweet and cinnamon-y for my taste. I might have enjoyed it better had the sauce not been so sweet. Also, I used 3 lbs of basic starchy potatoes since I didn't have any red potatoes.

1 pkg. (8oz) cream cheese, softened
1/2 c. sour cream
1 c. chicken broth
3 lbs. red potatoes, thinly sliced
1 pkg. (6 oz) smoked ham, chopped
1 pkg. (8 oz) shredded cheddar cheese, divided
1 c. frozen peas

1. Preheat oven to 350. Spray 9X13 baking dish with cooking spray. Mix cream cheese, sour cream and chicken broth in large bowl until well blended. Add potatoes, ham, peas and 1 3/4 c. of the cheese; stir gently to coat all ingredients.
2. Spoon into prepared baking dish. Sprinkle with remaining 1/4 c. cheese.
3. Bake 1 hour or until heated through and poatoes are tender.

Chili Colorado

Despite the name chili, this isn’t your run of the mill beans and meat stew-type substance. It is a great burrito/enchilada filling, or can be eaten over cooked rice. The meat ends up super tender from being in the slow-cooker for so long.

2 lbs. beef stew meat, cut into bit sized pieces
1 tsp. salt
½ tsp. black pepper
2 Tbsp. olive oil
1 small red onion, chopped
3 (4 oz. each) cans diced green chilies
¼ c. crumbled cooked bacon
1 c. tomato paste
1 Tbsp. Mexican seasoning
½ tsp. chili powder
½ c. beef stock


1. In a medium sized frying pan heat oil over medium-high heat and brown the stew meat on all sides, seasoning with salt and pepper as desired.
2. In a 4-quart slow cooker layer the onions, bacon and green chilies. Add stew meat.
3. Mix together the tomato paste, Mexican seasoning, chili powder and beef stock; pour over stew meat. Cook on high 4-6 hours.

Yummy Lemonade Chicken

Super Yummy! Nice and lip-smackingly-tart. My father-in-law says it’s as good as PF Chang’s Lemon Chicken.

Mmmmm

This recipe was given to me by Jackie for our dinner exchange group.

1 1/2 c. lemonade concentrate
6 Tbsp. brown sugar
4 Tbsp. vinegar
2 tsp. soy sauce
1/2 tsp. ground ginger
1/2 tsp. paprika
1/2 tsp. basil
1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. onion powder
1/2 tsp. oregano
1/2 tsp. pepper

4 boneless, skinless chicken breasts or ten chicken tenders
½ c. flour with lemon pepper to taste
¼ c. canola oil

1. Mix all sauce ingredients. Set aside.
2. Dredge chicken in flour mixture, cook in oil. Pour sauce over chicken, simmer until warm. Serve over cooked rice.

Three Cheese Rigatoni

A bit like macaroni and cheese with vegetables hidden in it, for those of you who have kids who refuse their veggies.

3 c. uncooked rigatoni pasta (9 oz.)
2 medium stalks celery, sliced
1 small carrot, shredded
1 container (8 oz) sour cream with chives dip
1 c. shredded Colby cheese
1 c. shredded brick or Monterey Jack cheese
¼ c. grated parmesan cheese
½ c. milk
1 Tbsp. chopped fresh or 1 tsp. dried basil leaves
¼ c. Italian style bread crumbs
1 Tbsp. butter or margarine

1. Heat oven to 375°. Cook and drain pasta as directed on package. Return to saucepan.
2. Stir remaining ingredients except bread crumbs and butter into pasta. In ungreased casserole, spread pasta mixture. In small bowl, mix bread crumbs and butter; sprinkle around edge of casserole.
3. Bake uncovered 25 to 30 minutes or until hot and bubbly.

Yield: 6 servings

Taco Pizza

Inspired by a pizza restaurant in Carson City, I made this recipe up off the top of my head. I’m not a bean eater, so when making this for only my family I omit the beans, it’s still delicious. Fresh and Easy has a very good and inexpensive refrigerated pizza dough, or you can use a frozen bread dough.

1 lbs. frozen or refrigerated pizza dough, prepared according to package directions
8 oz. Mexican blend shredded cheese
1 lbs. ground beef
1 pkg. dry taco seasoning mix
¼ c. water
¼ c. salsa
½ medium onion, chopped
1 fourteen-ounce can black beans, drained and rinsed
Toppings:
Shredded lettuce
Chopped tomato
Sliced black olives
Sour Cream
Guacamole

1. Preheat oven according to the pizza dough package directions. If directed, spray pizza pan with cooking spray and roll pizza dough to a 14 inch circle.
2. Meanwhile, brown ground beef; drain. Sprinkle with taco seasoning mix, stir in water and let simmer for 5 minutes.
3. Top pizza dough with ground beef; top with beans, salsa, and chopped onions. Sprinkle cheese over the top. Bake according to package directions.
4. Cool 10 minutes. Garnish with toppings.