Taco Soup

1 ½ lb. Ground Sirloin or 7% Hamburger brown and add to sautéed onion

Put in 4qt soup pan
1 T Olive Oil
1 Clove Garlic minced in soup pan
Add: 28 oz. Diced Tomato with juice
15 oz. Tomato Sauce
15 ¼ oz. Black Beans with juice
83/4 oz. Corn with juice
1 oz. Package Taco Seasoning
Simmer for 30 minutes.
Top with sour cream, chips, salsa, and shredded cheese.

Nacho Chicken Casserole

2 Cups diced cooked chicken (or lean beef)
½ Cup uncooked instant rice
1 Can (14.5 oz) diced tomatoes, drained
1 Can (10 ¾ oz) condense cream of chicken soup
1 Can (11 oz) Mexicorn (corn with green and red peppers, undrained)
1 Can (4.5 oz) chopped green chilies, undrained
1 tsp taco seasoning mix
1 ½ Cup shredded cheddar cheese
1 Cup broken tortilla chips
1. Heat oven to 350° F, spray 2 qt casserole pan with cooking spray. In casserole, stir beef, rice,
tomatoes, soup, corn, chilies, taco seasoning and 1 cup of the cheese until well mixed.
2. Cover and bake about 1 hour or until the rice is tender and mixture is heated through. Top with
chips and sprinkle the remaining cheese. Bake about ten minutes longer or until filling is bubbly and
cheese is melted.
5 servings.

Chicken and Broccoli Alfredo

½ package of linguine or spaghetti
1 cup broccoli
2 tbsp butter
1 lb boneless chicken breasts
1 can (10 ¾ oz) cream of mushroom
½ cup milk
½ cup grate Parmesan cheese
¼ tsp pepper
1. Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time,
drain.
2. Heat butter in skillet. Add chicken and cook until browned, stirring often.
3. Add soup, milk, pepper, and linguine mixture and heat through. Serve with additional Parmesan
cheese.
Serves 4.
Broccoli Rabe and Sausage Frittata

2 tbsp olive oil ¼ cup chopped fresh basil

½ cup finely diced onion Salt and pepper
½ cup canned pimientos, diced 8 large eggs, whisked
1 cup diced cooked potatoes 1 ½ cups shredded cheese mix
2 cups cooked broccoli rabe ¼ cup grated Romano cheese
1lb cooked and diced sausage

Preheat oven to 325°F. Sauté onions in olive oil until soft in a large ovenproof casserole or skillet over medium
heat. Add pimientos, potatoes, broccoli rabe and sausage; cook stirring until heated through. Add half of the
chives, salt and pepper to taste; stir well. Increase the heat to medium high. Add eggs and 1 cup of shredded
cheese; stir to combine.
Sprinkle the remaining cheese and the Romano on top.
Bake for 8-10 mins or until set. Remove from the oven and let cool for 10 minutes or until the sides come
away from the pan. Slid onto cookie sheet or platter, slice into wedges and sprinkle the remaining herbs.
Serve at room temperature.

Amazing Pork Tenderloin in the Slow Cooker

1 (2 pound) pork tenderloin 3 tablespoons minced garlic
1 (1 ounce) envelope dry onion soup mix 3 tablespoons soy sauce
1 cup water freshly ground black pepper to taste
3/4 cup red wine
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce
over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the
roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with
cooking liquid on the side as au jus
 

Corn Chowder
6 slices of cooked bacon 3 cups milk
1 cup sautéed onions 2 16 oz cans of corn
1 cup water ½ tsp pepper
2 ½ cups diced potatoes 3 cups of cheddar cheese
1 cup sliced carrots 3 tbsp of flour
2 cubes of chicken bouillon
Cook and sauté the bacon and onions. Mix water, potatoes, carrots, and chicken bouillon into pot and simmer
for 15-20 minutes. Add the rest of ingredients and simmer till ready.
Slower Cooker Jambalaya
1 lb skinless, boneless chicken breast halves - cut into 1 inch cubes
1 lb andouille sausage, sliced 2 tsp dried oregano
1 (28 oz) can diced tomatoes with juice 2 tsp dried parsley
1 large onion, chopped 2 tsp Cajun seasoning
1 large green bell pepper, chopped 1 tsp cayenne pepper
1 cup chopped celery 1/2 teaspoon dried thyme
1 cup chicken broth 1 lb frozen cooked shrimp w/o tails
 
In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with
oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Chinese Chicken Fried Rice II

1 egg 2 cups cooked white rice, cold
1 tbsp water 2 tbsp soy sauce
1 tbsp butter 1 tsp ground black pepper
1 tbsp vegetable oil 1 cup cooked, chopped chicken meat
1 onion, chopped
In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1
to 2 minutes. Remove from skillet and cut into shreds.
Heat oil in same skillet; add onion and sauté until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together
for about 5 minutes, then stir in egg. Serve hot.

Teriyaki Beef and Noodles

 1 (3 ounce) package ramen noodles (any flavor)
12 ounces lean ground beef
½ cup chopped onion (medium size)
2 (14 ounce) cans beef broth
¼ cup teriyaki sauce
1 cup thinly sliced carrots
¼ cup sliced green onions
1 cup snow peas, trimmed and cut in half diagonally
1 Tablespoon chopped fresh cilantro
 
Break ramen noodle block into four pieces, discard seasoning packet. Set noodles aside.
In a 3 quart saucepan cook and stir ground beef and onion over medium-high heat until meat is browned and onion is
tender. Drain fat.
Stir in broth, teriyaki sauce, and carrots. Bring to boiling.
Add noodles and green onions. Reduce heat to medium-low; cook for 5 minutes, stirring occasionally to separate
noodles.
Add snow peas and cilantro; cook and stir for 2 minutes longer or until peas are crisp-tender.
Ladle into bowls. Makes 4 servings
 
Baked Pesto Chicken
4 boneless skinless chicken breasts
½ cup basil pesto
2 plum tomatoes
shredded mozzarella cheese
Directions:
Preheat oven to 400. Cover cookie sheet with foil.  Put pesto and chicken in bowl. Toss until chicken is covered.  Bake for
20-25 minutes.  Place slices of tomato on top of chicken and sprinkle with cheese. Bake another 3-5 minutes. Serve with
a box of angel hair pasta and herbs and French bread.
 

CROCK POT BURGUNDY BEEF

2 ¼-2 ½ lbs. pot roast
1 can condensed beefy mushroom soup
1 can condensed creamy mushroom soup
1 cup sliced mushrooms or chopped onions (optional)
¼ cup burgundy wine (or cranberry juice)
Directions:
Trim fat and cut meat into 1-inch pieces. Place in crock-pot. Stir in soups, mushrooms or onions if desired and wine. 
Cover and cook on high 4-4 ½ hours or low for 8-9 hours.  Serve over cooked egg noodles

Beef Stir Fry 

Ingredients:
1 pound boneless sirloin, slightly frozen
1 (16 ounce) package frozen stir-fry vegetables with broccoli and red bell peppers, thawed
¼ cup roasted garlic teriyaki sauce
3 cups cooked rice
 Directions:
1. Cut the meat across the grain into thin slices.
2. Grease a large nonstick skillet with nonstick cooking spray and place over medium-high heat.
3. When the pan is hot, stir-fry the beef until browned, about 5 minutes.
4. Add the vegetables and sauce and stir-fry until heated through, about 5 minutes. Serve over brown rice.

Mexican Chicken
4 boneless skinless chicken breasts
1 jar salsa
1 (16 ounce) package Monterey jack cheese
Directions:
In a 9x13 pan, cover the chicken breasts with the salsa. Cover with foil, bake at 350 degrees F for 25 minutes. Cover each
chicken breast with Monterey jack cheese. Bake for 5-10 minutes longer or until cheese is melted. Serve with white rice
and tortilla chips.
Home Fried Potatoes Ingredients:
4 red potatoes
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped 
2 tablespoons olive oil 
1 teaspoon salt 
¾  teaspoon paprika 
¼  teaspoon ground black pepper 
¼  cup chopped fresh parsley
Directions:
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain,
cool cut into 1/2 inch cubes. 
2. In a large skillet, heat 1 tablespoon olive oil over medium high heat. 
3. Add onion and green pepper. Cook, stirring often, until soft (about 5 minutes). 
4. Transfer to a plate and set aside. 
5. Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high.
6. Add potato cubes, salt, paprika and black pepper. 
7. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. 
8. Stir in the onions, green peppers and parsley and cook for another minute. 

Sweet and Sour Chicken

STEAMED BROCCOLI AND WHITE RICE
Sweet and Sour Chicken Recipe:
Makes 4 servings
 
Ingredients:
1 (16 ounce) can pineapple chunks in natural juices
2 teaspoons cornstarch
1 Tablespoon peanut, canola, or grape seed oil
2 green onions, cut crosswise into ½ inch pieces
1 small green bell pepper, cut into 1 inch pieces
1 small red bell pepper, cut into 1 inch pieces
1 small yellow bell pepper or yellow squash, cut into 1 inch pieces
1 pound boneless, skinless chicken breast halves, cut into 1 ½ inch chunks
1 Tablespoon roasted garlic teriyaki sauce
 
Directions:
1. Drain the pineapple juice into a bowl and set aside the pineapple in the can. Add the cornstarch to the juice, stir until
blended, set aside.
2. Grease a large nonstick skillet with nonstick cooking spray, add the oil, and heat over medium-high heat until hot.
3. Add the green onions and bell peppers and sauté until sizzling and hot, about 3 minutes. Add the chicken, pineapple
chunks, and teriyaki sauce, and toss to mix. Cover and cook until the chicken is cooked through, about 5 minutes.
4. Re-stir the cornstarch mixture and drizzle over the chicken mixture. Cook, stirring, until the sauce is thickened and
clear, about 1 minute. Serve over a bed of white rice.
 
 
Beef Fajitas
 
Beef Fajitas: 1 hour before hand
 Ingredients:
1 garlic clove, crushed
2 Tablespoons red wine vinegar
1 teaspoon salt free mesquite seasoning mix
1 teaspoon dried oregano, crushed
1 teaspoon olive oil
1 (1 pound) flank steak, all visible fat removed, thinly sliced diagonally across the grain
2 large onions, thinly sliced
1 green bell pepper, thinly sliced
1 teaspoon cornstarch
3 plum tomatoes, chopped
½ teaspoon salt
8 (6 inch) fat free flour tortillas, warmed
 
Directions:
1. Combine the garlic, vinegar, seasoning mix, oregano, and oil in a zip top plastic bag and mix. Add the steak,
seal, and turn to coat. Refrigerate for 1 hour.
2. Remove the steak from the marinade and drain. Grease a large nonstick skillet with nonstick cooking spray
and heat over high heat until hot.
3. Add the beef and sauté until cooked through, about 5 minutes. Transfer to plate and cover.
4. Cool the skillet, then grease with nonstick cooking spray, heat over high heat, and sauté the onions and bell
pepper until softened, about 6 minutes.
5. Meanwhile, spoon the juices from the plate with the meat into a cup and blend in cornstarch. Add the meat,
tomatoes, and salt to the skillet and toss to combine. Heat through, about 3 minutes.
6. Stir in the cornstarch mixture, and cook until the juices thicken and are clear, about 1 minute.
7. Wrap the fajita mixture in the warmed tortillas and serve immediately with corn on the cob
 
Baked Crab Cakes
2 egg whites beaten
½ cup fresh bread crumbs
½ cup finely chopped celery
1/3 cup finely chopped red bell pepper
2 Tablespoons reduced fat mayonnaise
1 Tablespoon coarse grain Dijon mustard
1 teaspoon old bay or other spicy seafood seasoning mix
1 pound lump crabmeat, picked over for shells
1/3 cup all purpose flour
2 teaspoons vegetable oil
Directions:
1. Line a baking sheet with foil. Combine the egg whites, bread crumbs, celery, bell pepper, mayonnaise, mustard, and old
bay in a bowl and mix well.
2. Gently fold in the crabmeat. Spread the flour on a sheet of waxed paper and spoon the crab mixture into 8 equal
mounds on the paper. Shape into patties. Flour the crab cakes and place on the baking sheet. Cover and refrigerate for 15
minutes.
3. Preheat the oven to350°F. Lightly coat a nonstick skillet with nonstick cooking spray and heat over medium-high heat
until hot.
4. Add 4 crab cakes to the pan and cook until browned, about 2 minutes on each side, drizzling 1 teaspoon oil around the
cakes after turning and shaking the pan to spread the oil.
5. Transfer the cakes to a paper towel lined baking sheet and repeat with the remaining crab cakes and oil.
6. Place the crab cakes on a parchment paper lined baking sheet and bake until hot, 8 to 10 minutes.
Serve with garlic mashed potatoes.