Recipes by Kristen:

Sweet and Sour Meatloaf

loaf:
1 1/2 lbs. hamburger
1/2 c. bread crumbs
1 onion chopped
1/2 8 oz. can tomato paste
salt & pepper

sauce:
1/2 8 oz. can tomato paste
1 c. water
2 T. vinegar
2 T. ground mustard
2 T. brown sugar

Mix and form loaf ingredients into a loaf. Brown lightly under the broiler. Mix sauce ingredients and pour over meat. Bake at 350 for 1 hr., basting often.


Gazpacho

4 plum tomatoes, peeled and sliced
1/2 cucumber, seeded and chopped (do not peel)
6 scallions, sliced
2 T. tarragon wine vinegar
1 lg. garlic clove
2 c. spicy mixed vegetable juice
1 t. dried tarragon

Combine tomatoes, cucumber, scallions, vinegar, and garlic in food processor or blender and pulse until fairly smooth. Pour into non-reactive bowl and add veggie juice and tarragon. Salt to taste. Refrigerate covered until chilled through.


Raisin Carrot Muffins

1 1/2 c. flour
2 t. cinnamon
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 lg. eggs
3/4 c. sugar
1 1/2 c. coarsely shredded carrots
1/2 c. raisins
1/3 c. buttermilk
1/3 c. melted butter

Heat oven to 400.
Combine flour, cinnamon, baking powder, baking soda, and salt.
Beat together eggs and sugar. Add carrots, raisins, buttermilk, and butter. Mix well.
Add flour mix, stirring just until dry ingredients are wet.
Spoon batter into 12 greased or paper lined muffin cups.
Bake 16-18 min or until golden brown and done.


Taco Tot Casserole

1 lb. ground beef, browned
1 packet taco seasoning mix
1 lg. can Mexicorn
1 can cheddar cheese soup
1/2 c. milk
4 c. frozen tater tots

Mix ground beef, taco seasoning, and Mexicorn in a casserole dish. In a small bowl, mix soup and milk. Pour over beef mixture. Top with tater tots. Bake at 350 for 30 minutes or until tots are browned.


Easy Ground Turkey Soup

1 lb. ground turkey
1/2 c. chopped onion
1/2 c. chopped green pepper
4 c. chicken broth
1 can whole kernel corn, drained
1/2 can diced tomatoes
1/2 small bag frozen lima beans
1/2 c. chopped, peeled potato
1 med. carrot, chopped
1 tsp. basil
1 bay leaf
1 tsp. Worchestershire sauce
1/8 tsp. black pepper

Brown turkey in a large saucepan with green pepper and onion. Drain fat. Add remaining ingredients. Bring to a boil; reduce heat. Cover and simmer 20 min. or until veggies are tender. Discard bay leaf.


White Corn Chowder

2 oz. butter (half a stick)
1 med. onion, diced
3 stalks celery, diced
2 carrots, peeled and diced
2 T flour
2 c. chicken broth
4 c. milk
2 med. potatoes, diced and boiled
3 c. white corn
salt and pepper to taste

Melt butter in a heav soup pot. Add onion, celery, and carrots. Cook over medium heat until just soft. Sprinkle on the flour and cook for 3 min. stirring frequently. Stir in the broth. Stir in the milk. Heat until steaming. Add the cooked potatoes and corn. Cook for 45-55 min. over low heat and serve.


Spoonburgers

1 1/2 lbs. ground beef
1 small green onion, chopped
1 small onion, chopped
1 can tomato sauce
1 can stewed tomatoes, cut up with juice
1 can chopped green chilies
1 T chili powder
1 or 2 cloves garlic, minced
1 1/4 t salt
1/2 t paprika
1/4 t pepper
toasted buns or cooked pasta

Dump everything (not buns or pasta) into crockpot and stir. Cover and cook on high for 3-4 hours or low for 6-8 hours or until veggies are tender. Spoon over buns or pasta.


Chicken with Sour Cream and Onions

1 1/2 lbs. boneless, skinless chicken cut into chunks
2 lg. onions
1 stick butter
1 c. water
salt and pepper to taste
3/4 c. sour cream
1/4 c. white wine
1 t paprika

Chop onions. Saute in melted butter until soft and translucent. Push aside and add chicken, sauteing until golden. Add one cup water and salt and pepper. Cover and cook 20 minutes. Meanwhile mix sour cream, wine, and paprika together. Stir into chicken and onions and heat slowly. Serve over noodles.


Lazy Lasagne

1 lb. ground beef
1 jar (26 oz) spaghetti sauce
1 (16 oz) carton cottage cheese
2 T Parmesan cheese
cooking spray
8 oz lasagne noodles
1 c shredded cheddar cheese
chopped fresh parsley

Preheat oven to 350.
Brown meat, drain and add sauce to skillet. Heat to boiling then reduce heat and simmer 5 min.
Combine cottage cheese and Parmesan cheese in a bowl.
Spread 1/2 c meat mix in cooking spray coated 13x19 baking dish. Place 4 noodles on meat. Spread half cottage cheese mix on top. Add 1 c. meat and 1/3 c. cheddar cheese. Repeat layers ending with noodles. Spread remaining meat mix on top. Cover and bake at 350 for 30 min. Uncover, sprinkle with 1/3 c.cheddar cheese and bake 5 more min. until cheese melts. Let stand 10 min. before serving. Garnish with parsley.


Sausage Cheese Balls


1 lb. bulk pork sausage
3 c Bisquick baking mix
4 c shredded cheddar cheese
1/2 c grated Parmesan cheese
1/2 tsp dried rosemary leaves, crumbled
1 1/2 tsp chopped fresh parsley

Heat over to 350. Lightly grease cookie sheet.
Mix all ingredients and shape into 1 inch balls. Place on sheet.
Bake 20-25 min or until brown. Serve warm.


Fiesta Taco Casserole

1 lb. ground beef
1 can (15-16 oz) spicy chili beans in sauce, undrained
1 c salsa
2 c coarsely broken tortilla chips
4 medium green onions, sliced
1 medium tomato, chopped
1 c shredded cheddar or Monterey Jack cheese

Heat oven to 350. Brown beef in 10 inch skillet. Drain and stir in beans and salsa. Heat to boiling.
Put broken tortilla chips in ungreased 2 qt. casserole. Top with beef mix. Sprinkle with onions, tomato, and cheese.
Bake uncovered 20-30 min. or until hot and bubbly. Serve with additional tortilla chips, more salsa, and shredded lettuce if desired.


Zesty Bruschetta

1 baguette French bread cut into 1 in. slices
1 c. diced plum tomatoes
1 (4 oz) package crumbled feta cheese
2-3 green onions, chopped
2 Tbsp. finely chopped basil
1 tsp. olive oil
1/2 tsp. Tabasco sauce

Preheat broiler. Broil bread on both sides until lightly toasted. Set aside.
Gently combine the other ingredients in a bowl until well blended. Top each slice of bread with mixture.


Beef Tacos with Tomato Salsa

1 c. diced tomato
1/2 c. minced fresh cilantro
1/4 c. diced red onion
2 Tbsp. lime juice
1 Tbsp. minced jalapeno pepper
1 c. chopped yellow onions
1 lb. ground beef
1/2 c. tomato sauce
1 Tbsp. chili powder
1 tsp. ground cumin
1 garlic clove, minced
taco shells
cheese, lettuce, sour cream, etc. for toppings

To prepare salsa, combine tomato, cilantro, red onion, lime juice, and jalapeno. Set aside.
Spray skillet with non-stick cooking spray and saute yellow onions until soft. Remove from skillet.
Brown beef and drain. Add tomato sauce, chili powder, cumin, cooked onions, and garlic. Cook until thickened (about 3 min.).
Spoon beef mix in taco shells, sprinkle with cheese and top with salsa mix and any other toppings.


Corn Chowder

1 c. chopped onion
1/2 c. chopped celery
2 T. melted margarine
3 c. corn
1 1/2 c. cubed, peeled potatoes
1 1/2 c. water
2 chicken bouillon cubes
1 t. salt
1/4 t. pepper
1/4 t. thyme
2 c. milk
1 c. half and half

Saute onion and celery in marg. until tender. Stir in corn, potatoes, water, bouillon, salt, pepper, and thyme. Cover and simmer 15 min. Add milk and half & half. Cook, stirring until thoroughly heated.


WW Shepherd's Pie

1 lb. 4 oz. potatoes, pared and quartered
2 Tbsp. skim milk
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. butter
1 c. diced onions
1/2 c. diced red bell pepper
1/2 c. diced zucchini
1 lb. ground meat
1/2 tsp. rosemary
1/4 tsp. garlic powder

Boil potatoes until tender. Drain liquid and mash potatoes. Add milk, 1/4 tsp. salt, and pepper. Mix until smooth and set aside.
Saute onions and bell pepper in 1 Tbsp. butter until veggies are soft. Add zucchini and cook another minute. Set aside.
Combine meat, rosemary, garlic powder, and remaining salt in a large bowl.
Brown meat mixture until no longer pink. Remove from heat.
In baking dish, spread meat, veggies, and then potatoes. Dot top of this with remaining butter. Pop in oven and cook 30 minutes at 400.


Fresh Guacamole

3 avocados
lime juice
1 tsp. salt
1/2 c. diced onion
handful chopped fresh cilantro
2 Roma tomatoes, diced
1 garlic clove, minced
2 pinches cayenne pepper

Cut avocados in half and scoop out flesh. Add lime juice (to taste--probably around 2-3 Tbsp. for me) and salt and mash until smooth.
Mix in onion, cilantro, tomatoes, garlic, and cayenne. Refrigerate at least 1 hour before serving.


Hot Bean Dip

1 8oz. package cream cheese, softened
1 c. sour cream
2 16 oz. cans refried beans
1/2 pkg. taco seasoning mix
2 Tbsp. Tabasco sauce
2 Tbsp. dried parsely
1/4 c. chopped green onions
2 c. shredded cheddar cheese
2 c. shredded Monterey Jack cheese

Blend cream cheese and sour cream. mix in refried beans, taco seasoning, Tabasco, parsley, green onions, 1 c. cheddar cheese, and 1 c. Monterey Jack cheese.
Transfer mix to an 8x12 baking dish. Top with remaining cheeses.
Bake in 350 oven 20-30 min. until cheese is slightly browned.


Sour Cream Cheesy Enchilada Casserole

1 can cream of chicken soup
3/4 c sour cream
2 Tbsp milk
1 (4 oz.) can diced green chiles
2 scallions, chopped
6 flour tortillas (dinner plate sized)
2 c chopped cooked chicken
1 red bell pepper, chopped
2 c shredded cheese (I used Mexican blend)
handful chopped cilantro

Preheat oven to 350. Mix together soup, sour cream, milk, chilies, scallions, cilantro.
Arrange 2 tortillas in bottom of baking dish. Sprinkle with half the chicken, then half the red pepper. Sprinkle with 1/3 of the cheese. Top with 1/3 soup mixture, spreading evenly. Repeat layers. Top with remaining tortillas, remaining soup mix and then sprinkle remaining cheese.
Bake 30-35 min. or until heated through and bubbly.


Frito Casserole

1 lb. ground beef
1 large onion, chopped
1 small can tomato sauce
1 can corn with liquid
5 Tbsp flour
1/2 tsp salt
3 tsp chili powder
1 c water
2 c Fritos
1 c grated cheddar cheese

Brown ground beef; drain. Add onion, tomato sauce, corn with liquid, flour, salt, chili powder, and water. Cook until heated through.
Remove from heat and add Fritos.
Pour into a casserole dish, cover with cheese and bake at 350 for 30 min.


Wendy's Chocolate Peanut Butter Bars

1 c. melted butter
1 c. brown sugar
4 c. quick oats
chunky peanut butter
chocolate chips, melted

Mix melted butter, brown sugar, and quick oats together. Press into bottom of a glass dish and bake 15 min. at 350.
Let cool almost completely before spreading with a thin layer of peanut butter.
Let cool completely. Pour melted chocolate chips over top of bars and chill in refrig until solid.


Stoplight Bites

1 1/2 c. flour
1/2 c. unsweetened cocoa powder
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. butter
1 c. granulated sugar
1 egg
1 1/2 tsp. vanilla
red, yellow, and green plain m&m's
popsicle sticks, if desired

Preheat oven to 350. Mix flour, cocoa, baking soda, baking powder, and salt into a medium bowl and set aside.
Soften butter. Add sugar and beat until combined. Add egg and vanilla. Mix at medium speed. Add flour mix 1/2 c. at a time until mixture is completely blended.
For each cookie, shape them into a rectangle about 2 1/2 x 1 1/4 in. Push a wooden stick into the short side of each rectangle. Then press a red, yellow, and green m&m into the cookie to make it look like a stoplight. Bake for 8-10 min. Leave on cookie sheet another minute cooling and then use a pancake turner to transfer cookies to cooling rack.


Strawberry Smoothie

1 1/2 c. strawberries, capped and halved
3/4 c. plain yogurt
1/8 tsp. vanilla
3/4 c. crushed ice

Place fruit, yogury, and vanilla in blender and run until smooth. Add ice and run until smooth. Serve cold.


Fresh Corn Salad

5 Tbsp. olive oil
8 cups fresh corn kernels
1 1/2 tsp. salt
1/2 tsp. pepper
1 c. small diced red onion
2 scallions (both white and green parts), thinly diced
2 Tbsp. balsamic vinegar
1 c. julienned basil leaves

Heat 3 Tbsp. oil in large skillet. Add corn, salt, and pepper and cook until just cooked and no longer starchy. Remove from heat and stir in red onion, scallion, vinegar, and remaining 2 Tbsp. olive oil. Cool. Stir in basil before stirring. Serve either cold or at room temp.


Minestrone Salad

8 ounces gemelli pasta
4 Tbsp. extra-virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1 carrot, peeled and cut into 1/2 in. chunks
1 zucchini, cut into 1/2 inch chunks
4 oz. green beans, cut into 1 in. pieces
1 1/4 c. corn kernels
ground pepper
salt
2 Tbsp. balsamic vinegar
1 15 oz. can cannellini beans
1 lb. tomatoes, roughly chopped

Cook pasta according to directions. Drain, rinse, and set aside.

Heat 2 Tbsp. oil in a large skillet. Cook onion and garlic until they start to soften. Add carrot and cook until it softens. Add zucchini, green beans, and corn. Cook until all are tender, stirring occasionally. Season with salt and pepper. Transfer to a bowl to cool.

Stir in remaining 2 Tbsp. oil, vinegar, beans, tomatoes, and reserved pasta. Serve chilled or at room temp.


  • Dijon-Lemon Vinaigrette

    3 Tbsp. water
    2 Tbsp. lemon juice
    2 Tbsp. extra-virgin olive oil
    1 1/2 Tbsp. red wine vinegar
    1 Tbsp. Dijon mustard
    2 tsp. minced garlic
    2 tsp. Worchestershire sauce
    1/2 tsp. black pepper
    1/4 tsp. salt

    Combine all ingredients in a jar; cover tightly and shake vigorously. Store in fridge. (It'll keep about a week.)


  • Cheddar-Jalapeno Quessadilla Salad with Cilantro-Lime Vinaigrette

    Vinaigrette:
    1/4 c. Dijon-Lemon Vinaigrette (see above)
    2 Tbsp. fresh minced cilantro
    1 Tbsp. lime juice

    Quesadillas:
    1 15 oz. can black beans
    8 6 in. corn tortillas
    1 c. shredded sharp cheddar cheese
    3 to 4 Tbsp. chopped jalapeno peppers (canned work fine)
    cooking spray

    Remaining ingredients:
    6 c. chopped iceberg lettuce
    2 c. chopped tomato
    1 c. bottled salsa
    1/2 c. chopped onion
    1/4 c. low fat sour cream

    To prepare vinaigrette, combine all ingredients and whisk. Set aside.

    To prepare quesadillas, drain beans, reserving 1 Tbsp. bean liquid. Discard remaining liquid. Combine 1/2 c. beans with reserved bean liquid and mash with a fork. Reserve remaining beans. Spread bean mixture evenly over 4 tortillas. Sprinkle each with 1/4 c. cheese and about 1 Tbsp. jalapeno. Top with remaining tortillas.

    Heat a non-stick skillet and cook tortillas on each side until golden brown. Remove from pan and cut each into 4 wedges. Combine vinaigrette withlettuce and toss well. Arrange 1 1/2 c. lettuce mix on each plate. Spoon 3 Tbsp. reserved beans over each and 1/2 c. tomato over the beans. Top each serving with 1/4 c. salsa, 2 Tbsp. chopped onion and 1 Tbsp. sour cream. Serve with 4 quesadilla wedges.


  • Four Cup Dip

    1 c. cheddar cheese
    1 c. mayo
    1 c. diced onion
    1 c. diced red pepper

    Mix all and melt in oven or microwave until bubbly.


  • Chicken Corn Sandwiches

    2 c. diced cooked chicken
    1 c. corn kernels
    1/2 c. diced celery
    1 carrot, shredded
    1/3 c. mayo
    1 Tbsp. lemon juice
    1 tsp. chopped fresh tarragon
    1/2 tsp. salt
    1/4 tsp. sugar

    Combine chicken, sorn, celery and carrot in a large mixing bowl.
    In a small mixing bowl, combine mayo, lemon juice, tarragon, salt, and sugar.
    Pour dressing over chicken mixture.
    Grill or toast 4 hot dog buns and fill with chicken corn salad mix.


  • Baked Ravioli with Dipping Sauce

    non-stick cooking spray
    20 oz. pkg. ravioli (meat, cheese, spinach, etc.)
    1 1/2 Tbsp. olive oil
    1 c. plain bread crumbs
    1 tsp. parsley flakes
    1 1/2 tsp. oregano flakes
    1/2 tsp. salt
    1 tsp. garlic powder
    1/4 tsp. black pepper
    1/3 c. parmesan cheese
    1 c. prepared marinara sauce

    Preheat oven to 400. Coat a 9x13 baking dish with cooking spray.
    Drop ravioli in 2 qt. boiling water and cook for 6-8 min. until just tender.
    Drain ravioli and pat dry with paper towel.
    Transfer ravioli to a large bowl. Drizzle oil over them and toss gently to coat well.
    In a med. bowl, combine bread crumbs, parsley, oregano, salt, garlic powder, pepper, and parmesan cheese. Sprinkle mixture over ravioli and toss until well coated.
    Add ravioli to baking dish in layers. Bake uncovered for 15-20 min. until lightly browned and crispy. Cool slightly and serve with warm marinara sauce for dipping.


  • Beef Stew

    1 lb. lean beef cut in 1 in. cubes
    1 Tbsp. vegetable oil
    3 c. apple cider
    1 c. water
    1/4 tsp. pepper
    1 tsp. salt
    1 bay leaf
    4 carrots cut up
    4 large potatoes but up
    8 small onions
    3 sticks celery cut up

    Brown beef cubes in oil. Stir in apple cider, water, and seasonings. Cover. Simmer 45 min. Add vegetables except potatoes. Simmer 30 min. Add potatoes. Simmer 20 min. or until tender.


  • Crockpot Chicken Fettuccine

    4 boneless, skinless chicken breasts
    2 T olive oil
    1/4 c. chopped green onions
    1 med. clove of garlic, minced
    1 (14.5 oz) can diced tomatoes
    1 T. basil
    1 t. salt
    1/2 c. heavy cream
    2 egg yolks
    1/2 c. grated Parmesan cheese
    8 oz. fettuccine

    Brown chicken in olive oil.
    Place chicken in crockpot. Add green onions, garlic, tomatoes, basil, and salt. Cover and cook on low 5 hours.
    Remove chicken and cut into pieces. Return chicken to crockpot. Stir in cream, egg yolks, and Parmesan cheese. Cover and cook on high 30 min. to thicken.
    While sauce is thickening, cook fettuccine according to package directions and drain.
    Add fettuccine to sauce. Cover and cook on high 30-60 min.


  • Broccoli and Cauliflower Casserole

    1/2 c. uncooked white rice
    10 oz. broccoli florets
    10 oz. cauliflower florets
    1/2 c. butter
    1 onion, chopped
    1 lb. Velveeta, cubed
    1 can condensed cream of chicken soup
    2/3 c. milk
    1 1/2 c. crushed Ritz crackers

    Cook rice according to directions. Drain and set aside.
    Simmer broccoli and cauliflower in water 10 min. Meanwhile preheat oven to 350.
    In a large saucepan, melt butter and saute onion. Add broccoli, cauliflower, and rice to pan and mix to coat. Stir in cheese, soup and milk. Heat through.
    Transfer entire mixture to a 9x13 baking dish and spread crushed crackers over the top.
    Bake for 30 min.


  • Creamy Fruit Salad

    2 (15 1/4 oz.) cans fruit cocktail
    1 (10 oz.) jar maraschino cherries, halved
    3 large bananas, peeled and sliced
    1 c. heavy whipping cream
    3 Tbsp. white sugar
    1 tsp. vanilla extract

    Combine fruit cocktail, cherries and bananas in a large bowl.
    In a mixing bowl, whip the cream to soft peaks. Add sugar and vanilla and whip to combine.
    Fold the whipped cream in the fruit.


  • Fabulous Fruit Salad

    1 apple, peeled, cored, and chopped
    1 Granny Smith, peeled, cored, and chopped
    2 stalks celery, chopped
    1/2 c. dried cranberries
    1/2 c. chopped walnuts
    1 (8 oz.) container lemon yogurt

    Combine everything in a large bowl and chill until ready to serve.


  • Cranberry Apple Casserole

    1 can apple pie filling
    1 can cranberry sauce
    1/4 c. butter softened
    1 1/2 c. rolled oats
    3/4 c. brown sugar

    Preheat oven to 350.
    Combine apple pie filling and cranberry sauce in shallow baking dish.
    In a medium bowl, combine butter with oats and brown sugar. Mix until crumbly and spread over fruit mixture.
    Bake for 40 min. or until browned and crisp.


  • Southwest Fettuccine Bowl

    8 oz. uncooked fettuccine
    1 c. salsa
    1/3 c. frozen whole corn kernels
    1/4 c. water
    2 Tbsp. chili sauce
    1/2 tsp. ground cumin
    1 15 oz. can black beans, rinsed and drained
    1/4 c. chopped fresh cilantro

    Cook and drain fettuccine. Remove from pot and cover to keep warm.
    Mix remaing ingredients except cilantro in saucepan and cook over medium heat 4-6 min., stirring occasionally, until corn is tender.
    Divide fettuccine among 4 bowls and top each with bean sauce mix. Sprinkle with cilantro.


  • Cheeseburger Pasta Toss

    2 c. uncooked wagon wheel pasta
    1 lb. ground beef
    1 lg. onion, chopped
    3 jars Old English sharp cheddar cheese spread
    1/2 c. milk
    1/2 tsp. garlic and parsley salt
    1 lg. tomato, chopped
    1/2 c. shredded Cheddar cheese

    Cook and drain pasta.
    Brown beef and onion. Drain.
    Stir cheese spread, milk and garlic salt into beef. Stir until cheese is melted and all is well mixed. Add pasta and tomato. Sprinkle with cheese and cover 2-3 min or until cheese is melted.


    Chicken and Stuffing Skillet

    4 Tbsp. butter
    4 boneless, skinless chicken breasts
    1 6oz. box one step stuffing mix
    1 can condensed cream of celery soup
    1/2 c. milk
    1/2 shredded cheddar cheese

    Melt butter in skillet and add chicken, cooking 15 min. or until done.
    Set aside chicken and prepare stuffing in the same skillet according to box directions.
    Meanwhile, mix soup and milk together.
    Put chicken back on top of stuffing and cover with soup/milk mix. Sprinkle cheese on top and cover. Cook about 2-3 minutes or until heated through.


    Creamy Vegetable Casserole

    1 pkg. (16 oz.) frozen broccoli, carrots, and cauliflower
    1 can cream of celery soup
    1 carton (8 oz.) garden veggie cream cheese
    1 c. seasoned croutons

    Prepare vegetables according to directions on package. Drain and place in a large bowl. Mix soup and cream cheese in with veggies and transfer to a 1 qt. baking dish. Sprinkle with croutons. Cook uncovered at 375 for 25 min. or until bubbly.


    Chicken Ole

    2 cans cream of chicken soup
    1 c. sour cream
    1 sm. grated onion
    1 1/2 c. shredded cheddar cheese
    8 flour tortillas, torn into pieces
    3-4 c. cooked cubed chicken
    7 oz. jar salsa
    1/2 c. shredded cheddar cheese

    Combine soups, sour cream, onion, and 1 1/2 c. cheese. Throw everything except last 1/2 c. cheese into crockpot and cook on Low 4-5 hours. Sprinkle with remaining cheese, re-cover, and cook and additional 15-30 min.


    Walnut Chicken Skillet

    2 tsp. cornstarch, divided
    3 Tbsp. soy sauce, divided
    1 pound boneless, skinless chicken breasts cut into
    1/4 in. strips
    1 Tbsp. water
    1 1/2 tsp. vinegar
    1 1/2 tsp. sugar
    dash hot pepper sauce
    1/2 c. walnuts
    3 Tbsp. vegetable oil
    1 green pepper cut into 1 in. chunks
    1/2 tsp. ground ginger
    hot cooked rice

    In a bowl, combine 1 tsp. cornstarch and 1 Tbsp. soy sauce until smooth. Add chicken and toss to coat. Cover and refrigerate for 30 minutes (or more).
    Combine water, vinegar, sugar, hot pepper sauce, and remaining corn starch and soy sauce in a bowl. Set aside.
    In a skillet, saute walnuts in oil until toasted. Remove with a slotted spoon and set aside.
    In same skillet, stir fry chicken until juices run clear. Remove and keep warm. Add green pepper and ginger to skillet and cook for 3 min. or until pepper is crisp tender. Stir in cornstarch mixture and bring to a boil. Cook another 2 min. until thickened and bubbly. Return chicken and walnuts to skillet.
    Serve over rice.


    Kansas City Steak Salad

    1 tsp. lemon pepper
    1/4 tsp. ground pepper
    1 1 lb. Kansas City strip steak
    1 8 oz. package mixed greens
    1/4 lb. steamed green beans, halved
    1 10 oz. can artichoke hearts, rinsed and drained
    1/4 c. light mayo
    1 Tbsp. red-wine vinegar
    1 tsp. Worcestershire sauce
    1 tsp. Dijon mustard
    2 tsp. snipped fresh chives

    Mix lemon pepper and pepper together and rub on steak. Let stand 15 min.
    Heat a heavy skillet over medium heat. Add steak and sear until done (about 6 min. per side for med. rare). Transfer to cutting board and let stand 5 min. before slicing thinly.
    Meanwhile, combine greens, green beans, and artichokes in a large bowl. Combine mayo, vingar, Worcestershire, mustard, and chives in a small bowl. Pour all but 2 Tbsp. of dressing over salad mix and toss to coat.
    Divide salad among four dinner plates and evenly divide steak slices on top. Spoon 1/2 Tbsp. of reserved dressing over each.


    Pan Roasted Chicken and Vegetables

    1 1/2 lbs. red potatoes, cut into 1 1/2 in. chunks
    1 jumbo onion, cut into 12 wedges
    4 garlic cloves, peeled
    2 Tbsp. olive oil
    1 1/4 tsp. salt
    1/2 tsp. ground pepper
    1/2 tsp. dried rosemary
    1 lb. skinless, boneless chicken thighs, each cut into quarters
    1 10 oz. bag spinach, stems discarded

    Preheat oven to 475F. In a large roasting pan, combine potatoes, onion, garlic, oil, salt, pepper, and rosemary. Toss to coat.
    Roast veggies for 25 minutes, stirring once. Add chicken, tossing to coat and roast 15 minutes longer or until juices run clear.
    Place spinach over chicken mixture and roast 5 min. or until spinach wilts. Toss before serving.


    Honey Lime Fruit Salad

    1/2 c. honey
    1/2 c. frozen limeade concentrate, thawed
    8 c. cut-up fresh fruit (strawberries, pineapple, blueberries, raspberries, red and green grapes)
    1/2 c. slivered almonds, toasted

    Mix honey and limeade concentrate in a large bowl.
    Carefully toss fruit with honey mix. Sprinkle with almonds.


    Taos Tumble

    2/3 c. Caesar dressing (I used fat free)
    1 tsp. ground cumin
    2 bags (10 oz. each) hearts of romaine lettuce
    1 pint grape or cherry tomatoes
    1 c. shredded Cheddar cheese
    2 c. coarsely broken tortilla chips

    Mix dressing and cumin.
    Toss remaining ingredients and dressing in a large bowl and serve immediately.


    White Beans with Tomatos, Basil, and Parmesan

    8 oz. dried bow tie pasta
    1 Tbsp. olive oil
    3 cloves garlic, minced
    2 15oz. cans great Northern beans, rinsed and drained
    2 large tomatoes, chopped
    1/4 c. snipped fresh basil
    1 Tbsp. lemon juice
    1/2 c. grated Parmesan cheese
    freshly ground black pepper

    Cook pasta according to package. Drain and keep warm.
    Heat olive oil in a large skillet. Add garlic and saute. Stir in beans, tomatoes, and basil. Cook 5 minutes. Stir in lemon juice.
    Serve bean and tomato mix over hot pasta and sprinkle with Parmesan cheese and pepper.


    Chicken with Orzo

    cooking spray
    8 oz. orzo pasta
    2 c. shredded fresh spinach leaves
    1/2 c. crumbled feta cheese
    1 tsp. finely shredded lemon peel
    1 2 lb. roasted chicken, cut into serving sized pieces
    1 med. tomato, cut in wedges

    Spray a 2 qt. rectangular baking dish with cooking spray.
    Prepare orzo according to package directions. Drain well and return to saucepan.
    Add spinach, half of feta, and lemon peel, tossing to mix. Spread orzo mix into prepared baking dish. Top with chicken pieces and tomato wedges. Sprinkle with remaining feta. Bake, uncovered, at 450 for 10 minutes.


    Warm Chicken Salad with Oranges and Almonds

    2 med. oranges
    6 c. torn romaine
    1 med. red sweet pepper, cut into bite sized strips
    1/2 small red onion, thinly sliced
    1/3 c. slivered almonds, toasted
    1 lb. chicken breast slivered for stir frying
    1 Tbsp. olive oil

    Dressing
    1/3 c. orange juice
    1 tsp. red wine vinegar
    1 Tbsp. olive oil
    1 tsp. Dijon mustard
    Coarsely ground black pepper

    Peel oranges and cut into 1/4 in. slices. Quarter each slice. Toss together oranges, romaine, sweet pepper, onion, and almonds in a large salad bowl.
    Heat oil in a large skillet. Add chicken and cook, stirring until juices run clear. Toss chicken in with salad.
    Stir orange juice and vinegar into hot skillet, scraping up any brown bits. Whisk in Tbsp. olive oil and Dijon. Serve salad with warm dressing. Season with pepper.