Baked Spaghetti Squash - Lasagna Style

From Tiffany Howard

Baked Spaghetti Squash – Lasagna Style

1 spaghetti squash, halved lengthwise and seeded

1 onion, chopped

2 TB minced fresh garlic

2 (14oz) cans stewed tomatoes

1 TB Dried basil

1 cube vegetable bouillon

Black pepper to taste

1 (15 oz) can black olives, chopped

1 cup shredded mozzarella cheese

1 cup shredded Parmesan cheese

Preheat oven to 325*.  Spray baking sheet with cooking spray.  Place squash halves cut side down on the baking sheet.

Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted.  Remove from oven, cool.

Meanwhile, spray a non-stick saucepan with cooking spray.  Over medium heat, sauté the onion and garlic until golden brown.  Stir in tomatoes, basil, bouillon cube, and pepper.  Cook for about 15 minutes, or until you have a medium-thick sauce.

Remove squash strands with a fork, reserving the shells.  Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese.  Repeat layers until shells are full, or until all the ingredients are used.  Top with Parmesan cheese.

Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.  Serves 6.

Zingy Zucchini Casserole

From Tiffany Howard

Zingy Zucchini Casserole

6 cups zucchini sliced

¼ cup onion sliced

1 cup cheddar cheese

1 -  8 oz. box stuffing, crushed

1 cube butter, melted

1 can cream of chicken soup

1 cup sour cream

Boil zucchini and onion in boiling water for 5 minutes.  Drain.  Fold vegetables into soup, sour cream and cheese.  Put in 9” square pan.  Combine butter and stuffing.  Sprinkle on top of veggie mixture.  Bake for 30 minutes at 350*.

Chicken Pot Pie

From Tami Stubbs
The Webbs taught Tami to make this wonderful main dish. Brother Webb's pie crust making skills are amazing. The pie we served last night had been previously frozen and it was so good!

4 cups cubed chicken breasts
2 cups chicken broth
1 cup milk
1/2 cup butter
3 cups chopped carrots
3 cups chopped potatoes
10 oz frozen peas
1/2 t sage
1/2 t salt
1/4 t pepper
1 t garlic
1 t onion powder
1 TB parsley
1 can mushroom pieces w/ liquid
1/2 c flour mixted with water for thickening

Boise chicken until just past pink. Keep the broth to use. Let chicken cool, then cube. Cut carrots and potatoes. Add to chicken broth, butter, and milk. Let boil for 10-15 min. Add mushrooms. Add seasonings, Add thickening mixture. Let it boil for 5-10 more (until it begins to thicken). Take off stove and add chicken and frozen peas. Spoon into unbaked pie shell. Cover and bake at 350 for an hour and 15 minutes until golden brown. If not ready to bake freeze instead. Pull from freezer and stick directly in the oven. Enjoy!

Feed Your Family - Tex Mex Chicken Burritos

Fayette Clark shared this quick 10 minute meal with us:

Tex Mex Chicken Burritos

2 T olive oil
5 T lime juice - divided
1 tsp chili powder
1 large rotisserie chicken - shredded
1 can (15.5 oz) can black beans, rinsed and drained
2 C. tomatoes
1 C. corn kernels
1/2 C diced red onion
2 T diced jalapeno pepper
1 ripe avocado (pitted and peeled)
1/2 tsp salt
1 10 inch tortillas
1 1/2 C shredded cheddar or monterey jack cheese
(2 C shredded lettuce - optional)

In a bowl, whisk together the olive oil, 4 T lime juice, chili powder. Add chicken, beans, tomato, corn, onion and jalapeno, tossing to combine.
In a bowl, mash the avacado, 1 T lime juice and salt.
Lay tortillas on a work surface, divide chicken mixture among the tortillas, top with avacado mixture, lettuce and cheese. Fold up tortilla and roll into a burrito. Enjoy!

Beef Barbecue

2 lbs. Ground beef
½ - ¾ cup diced onions
2 Tbsp. Worcestershire sauce
1 ½ cups ketchup
4 Tbsp. Brown sugar
1 cup water

1. Brown ground beef with onions in large skillet, drain.
2. Place beef and onions in slow cooker. Add remaining ingredients and mix thoroughly.
3. Cover and cook on Low 2 ½ hours.
4. Serve on hamburger buns or sandwich rolls.


Crock size: 4 qt

Saucy Hot Dogs

2-3 lbs all-beef hot dogs
10-oz jar grape jelly (about 1 cup)
1/3 cup prepared mustard
¼ tsp dry mustard

1. Cut hot dogs into ½” slices/ Place in slow cooker.
2. Mix remaining ingredients together and pour over hot dogs.
3. Cover and cook on Low for 2 hours.
4. Serve on rolls or over cooked pasta.
(Also works well as snack item on toothpicks)

Crock size: 2qt

Chicken Divan

3 boneless, skinless chicken breasts
5 Cups broccoli, frozen or fresh
2 10 3/4 oz cans cream of celery soup
1 cup mayonnaise
½ - 1 tsp curry powder, depending on taste

1. Place chicken on slow cooker.
2. Top with broccoli.
3. Blend remaining ingredients in a small bowl. Pour over chicken and broccoli.
4. Cover and cook on High 3-4 hours or Low 6-8 hours.
5. Just before serving, remove chicken and chop into smaller pieces. Stir back into broccoli mix.

Serve with rice.
Crock size: 5-6qt

Simply Delicious Chicken Breasts

4 boneless, skinless chicken breasts
2 10 ¾ cans golden mushroom soup
1 envelope dry onion soup mix
4-6 cups diced potatoes and carrots
¼ cup water

1. Place vegetables in slow cooker. Top with chicken.
2. Combine soups with water. Pour over the top.
3. Cover and cook on Low 6-8 hours.


Crock size: 5-6qt

Quilters' Chicken

6 boneless, skinless chicken breasts
10 ¾ oz can cream of mushroom soup
1 envelope dry onion soup mix
¼ - ½ cup sour cream
4-oz can mushrooms, drained (optional)

1. Place chicken in slow cooker.
2. Blend soups together in a small bowl. Pour over chicken.
3. Cover and cook on Low 6-8 hours, or until chicken is tender, but not dry.
4. 15 minutes before serving, stir in sour cream and mushrooms. Cover and continue cooking. Serve over rice or noodles.

Crock size: 4qt

Come-Back-for-More Barbecued Chicken

6-8 Chicken breast halves
1 cup ketchup
1/3 cup Worcestershire sauce
½ cup brown sugar
1 tsp chili powder
½ cup water

1. Place chicken in slow cooker.
2. Whisk remaining ingredients in a large bowl. Pour sauce mixture over chicken.
3. Cover and cook on Low 6-8 hours, or until chicken is tender, but not overcooked.

Serve with potatoes and gravy.
Crock size: 5-6qt

Flavorful Chili

2 lbs. Ground beef
52-oz can kidney beans,
rinsed and drained
2 28oz cans diced Italian tomatoes
2-3 Tbsp. Chili powder or 2-3 tsp Tabasco sauce
10 ½ oz can tomato soup

1. Brown ground beef in large skillet, drain.
2. Place in slow cooker. Mix in all other ingredients.
3. Cover and cook on Low 6-8 hours

Optional, 2tsp garlic powder and 2Tbsp dried onion
Serve over macaroni noodles with cheese or sour cream.
Crock size: 5-6qt

Tortilla de Papa

By: Janilee Nader

Ingredients:

¼ cup olive oil

½ cup chopped onion

1 crushed garlic clove

8 eggs scrambled

2 to 3 cups chopped or shredded potatoes

Salt and pepper to taste

Optional: veggies

Sauté onion and garlic. Add potatoes and eggs. Cover and cook on low heat until firm. Flip and finish cooking.

Potato/Corn Soup

By: Janilee Nader

Ingredients:

4 medium potatoes chopped, boil until tender

1 small bag of frozen corn

2 cups milk

1 bag shredded cheese

Salt and pepper to taste

Ham chunks, chicken, bacon, optional

Preparation: Peel potatoes and chop. Boil until tender. Add frozen corn until corn is hot. Drain potatoes and corn. Bring milk, salt, pepper to a boil. Put in cheese, corn and potatoes. Simmer until cheese is melted. Thicken with flour and water if desired.

Italian Garden Vegetable Soup

By: Angie Hall

1 T. olive oil

1 onion, chopped

1-3 cloves garlic, minced

3 carrots, peeled, diced

3 ribs celery, diced

1-2 med. Zucchini, diced

1 15 oz. can chicken broth

2 16 oz. cans Italian stewed tomatoes

1 15 oz. can garbanzo beans, drained

½ tsp. each basil, oregano or 1 tsp. Italian seasoning

Salt and pepper to taste

Cook onions and garlic in oil until semi soft. Add other vegetables and cook for 3-5 minutes. Add remaining ingredients and a little water or chicken broth. Bring to a boil, reduce heat and simmer until vegetables are tender.

Can add country style homemade noodles or cheese tortellini.

Crockpot Chicken

We make this chicken and use it for Hawaiian Haystacks.

Place the following in crockpot on low for 7 hours.
4 frozen chicken breasts
2 cans cream of chicken soup
1 packet Ranch or Italian dressing

Shred the chicken with a fork and then let it sit in crockpot for one more hour.

Serve over rice and with
olives
tomatoes
celery
green pepper
crunchy fried noodles
pineapple

Pork Chop Pot Pie

This was a meal I made from leftovers from my fridge. We named it Chucky Kong Pot pie. You'll have to check out my blog for the details on that. It's not the most appetizing name so I altered for this site.

2 pork chops cooked with season salt and cut into small pieces
1 can cream of chicken soup
1/2 cup evaporated milk
1/2 can corn
1/4 cup beans
1 can veg-all mixed vegetables
1 1/2 cups cooked white rice
1 pie shell(cooked)
1/2 cup red pepper chopped(only in half-the girls don't like them)
cheese

Mix all ingredients together and put in pie shell. Top with cheese and cook at 350 until hot.

Thai Coconut Chicken

Michelle Egbert, courtesy of Betty Crocker (I think?)

1 lb chicken, cut into bite sized peices
1 Tbsp olive oil
1 jalapeno pepper, seeded and diced
1 clove garlic, minced
1 tsp fresh, grated ginger
1 Tbsp grated lime peel
1/4 C cilantro
1 14 0z can coconut milk
1 Tbsp soy sauce
1 tsp brown sugar
1/2 tsp salt
1 green pepper, sliced
1 large tomato, sliced
1 T basil leaves
Cooked rice

Stir fry the chicken in the vegetable oil for 3 minutes. Add up to the cilantro and stir-fry for 1 minute. Add the coconut milk up to the tomato. Bring to a boil and simmer uncovered for 7 minutes. Stir in the tomato and basil. Serve immediately over rice. Do yourself a favor and buy really good rice too. And I like this meal better the next day. And my kids love it.

Chicken Pot Pie

1 sheet frozen puff pastry, thawed
2 cups milk
1 stick unsalted butter
3 cups chicken stock
1 large onion
1 cup frozen peas (optional)
4 large potatoes
2 tablespoons thyme leaves
1 ½ cup chopped carrots
5 teaspoons salt
12 ounces sliced mushrooms
2 teaspoons ground pepper
1 cup cooking sherry
2 tablespoons parsley
8 tablespoons flour
1 large egg
4-5 large chicken breasts, poached and diced

Preheat oven to 425 degrees. Remove puff pastry from freezer and allow to thaw. Melt butter in a very large pot over medium high heat. Add onion, potatoes and carrots. Cook, stirring occasionally, until the potatoes and carrots are fork tender, 15-20 minutes.

Add mushrooms, cooking until mushrooms are heated through. Add sherry and cook for 3 minutes. Add flour and cook, stirring for 1 minute. Pour in chicken stock and milk. Bring to a simmer, cook until thick and bubbly, stirring constantly. Stir in chicken , peas, parsley and thyme. Season with salt and pepper. Transfer amount needed to a deep 3-quart dish. Set aside the rest and let cool before freezing.

Roll out puff pastry and cut 1 inch larger then dish. Cut out quarter-size whole in the center. Place puff pastry on filling, making sure it touches the filling all the way to the sides of the dish. Fold over any excess. Whisk egg with ½ teaspoon water, and brush top of pastry, making sure to cover completely.

Place dish in over and bake for 20-30 minutes, until crust is well browned.

For frozen filling: Let filling completely defrost. Place in dish and follow same steps to make crust. The puff pastry sheets come 2 to a pack, so you should have one left over. Cook until crust is browned, 20-30 minutes. Cover loosely with tin foil and cook another 5-10 minutes until filling is hot.

Kelly Ovard's Pitas

Robin Smith

Beautiful Kelly's Veggie Pita Pockets

Kelly O. makes these and they are wonderful to eat after too many conference rolls. Kelly eats healthier than any person in Colorado, but she will still have dessert. That makes me love her.

Beautiful Kelly's Veggies Pita Pockets:

First make a salad:

I put in equal amounts of lettuce (spinach is nice), cucumbers, red (orange, yellow) pepper, tomatoes, and any other veggies I happen to have in fridge. This salad has sugar snap peas and broccoli too. Then I add green onion, feta cheese and kalamata olives to taste. This salad is good enough to eat without dressing so I usually make a huge bowl and eat the rest the next day.
Hint- take it easy with the lettuce. Get the feta and olives at Costco in the deli section - much cheaper than buying at grocery store.

Then make the spread:My spread is made of 1 cup plain Mountain High yogurt (get at Albertsons), dill, garlic and a little salt to taste. Kelly made hers with lots of garlic (2 cloves) and it was spicy. I loved it that strong but my family likes garlic in smaller doses so I only use 1/2 a clove.

Then cut the whole wheat pitas in half. Use whole wheat for better taste and more fiber.Spread the inside with yogurt spread - be generous - really slather it on both sides. Then stuff the salad into the pita, just jam as much as you can into the pita. It might tear a little on the edges but that is okay, you are just going to shove it in your mouth anyway.

These are low calorie, low fat, high fiber and have at least 2 veggie servings. A full serving is 2 halfs. It will keep you full longer than a PBJ sandwitch and tastes much better. It is good for dinner, lunch and a snack! Serve with fresh fruit, a few slices of brie, and grape juice. Yummy.

Sausage Potato and Corn Chowder

Jenn Peterson

2 lb bulk pork sausage 2 tsp marjoram
2 C coarsely chopped onion 1/2 tsp pepper
8 C peeled potatoes, cut into cubes 2 17-oz cans cream style corn
4 C water 2 17-oz cans corn, drained
2 tsp salt 24 oz fat-free evaporated milk

In a large pot cook the sausage and onion until the sausage is brown and the onion is tender. Drain the mixture on paper towels. Return sausage to the pot and stir in potatoes, water, salt, marjoram, and pepper. Bring to a boil and reduce heat. Simmer uncovered for 20 minutes or until potatoes are just tender. Add corns and evaporated milk. Heat through.

Freeze in ziplock bags.