Green Curry

Ingredients:
1 (14 fl. oz.) can Thai Kitchen Coconut Milk
1 to 4 Tbs.  Thai Kitchen Green Curry Paste
1 cup vegetable stock or water
2 tsp. salt
2 Tbs. brown sugar
1/4 cup basil leaves, chopped
2 cups assorted vegetables, cut in to 1 in. pieces (I usually use red bell pepper, carrots, zucchini, yellow                           squash)
Jasmine Rice

Directions:
Add the coconut milk, green curry paste, stock, salt, brown sugar and basil to a 2 quart saucepan and bring to a boil.  Reduce heat to low and simmer for 15 minutes.  Add the vegetables and simmer for an additional 5-10 minutes, until the vegetables are tender.  Serve over cooked Jasmine rice.  Serves 4.

I usually add chicken to this as well.  Cook 1-2 chicken breasts cut into 1in pieces in small amount of oil and 1-3 Tbs. green curry paste.  Add to curry near very end of cooking.

Beef Noodle Bowl

Ingredients:
12 oz. linguine, uncooked
3 cups broccoli florets
2 cups baby carrots
2 tsp. vegetable oil
1 lb. beef sirloin steak, cut into strips
1/4 c. Italian dressing
1/2 c. Lawry's teriyaki marinade sauce (I like to add a smidge more)
1 tsp. ground ginger

Directions:
Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 2 min of the pasta cooking time.  Drain pasta mixture.

Meanwhile, heat oil in large nonstick skillet.  Add meat; cook until browned on all sides, stirring occasionally.  Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally.

Toss pasta and meat mixtures in large serving bowl.

Makes 6 servings

Mexican Stuffed Shells

Ingredients:1 pound ground beef (or ground turkey)

1 package low-sodium taco seasoning
4 ounces cream cheese
20 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese

For toppings:

3 green onions

Sour cream

Preheat oven to 350°.

In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.

While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.

Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.

From the food blog:  The girl who ate everything

Beef Sukiyaki

Ingredients

1 lb round steak cut into thin strips

1 large onion cut in quarters then sliced length wise or you can dice it

2-3 stalks celery, thinly cut diagonally

4 carrots thinly cut diagonally

Sauce:

1 cup brown sugar

dash garlic

dash of salt

½ cup soy sauce

3 cubes beef bouillon

2 cups hot water

Mix sauce ingredients.

Thickening sauce:

¼ cup cornstarch and 1 cup cold water. Stir until mixed.

Directions

Using just a little oil (1tbsp or less) Brown meat. Add onion and sauce. Cover and simmer 3 minutes. Add carrots and celery cover and simmer 5-8 minutes. Stir after each addition. Add thickening sauce and stir until glossy. Serve over rice.

Chicken and Wild Rice Wraps

Ingredients:

1 lb chicken (cooked and cubed or shredded)
1 pkg Uncle Ben's slow cook 23 herb and spices long grain and wild rice
1/3 cup Ranch dressing
tortillas
shredded mozzarella cheese
lettuce

Directions:

Cook the wild rice according to package directions. Add the chicken and ranch dressing to the rice. Mix. Serve rice in tortilla with lettuce and cheese and wrap it up

Hawaiian Haystacks

Ingredients:

1 can cream of chicken soup
1/2 can milk or water
3 chicken breast halves
season salt
black pepper
chicken bouillon granules (not more than a tsp.)
minced onion
garlic powder

Directions:

Blend soup and milk or water (I don't usually blend it). Cook chicken and dice. Heat soup mixture in pan and add seasoning to taste. Then add chicken and heat until warmed through. Serve over rice with toppings.

Toppings:Cheese, olives, chinese chow mien noodles, pineapple, red bell peppers, corn, etc.

Penne Pasta with Vegetables in Tomato Basil Sauce

Ingredients:

2 cups uncooked penne pasta
1 Tbs. olive or vegetable oil
1 med onion chopped
1 med carrot chopped
1 can (14.5oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (8oz) tomato sauce
1 small unpeeled zucchini chopped
1 Tbs. chopped fresh or 1/2 tsp dried basil leaves
2 Tbs. chopped fresh parsley
1/4 cup shredded Parmesan cheese

Directions:

Cook and drain pasta as directed on package. While pasta is cooking, heat oil in 10 inch nonstick skillet over medium high heat. Cook onion and carrot in oil 2-3 minutes, stirring occasionally, until crisp tender. Stir in tomatoes and tomato sauce. Cook 5 minutes. Stir in zucchini and basil; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until sauce is desired consistency. Stir in parsley. Serve over pasta. sprinkle with cheese.

serves: 4

Cheese Soup

Ingredients:

8 med potatoes
7 carrots
1 1/2 cups flour
2 quarts boiling water
1 cup diced celery (optional)
2 cubes butter
1 lg bottle cheese whiz (16 oz)
12 chicken bouillon cubes

Directions:

Cook desired combination of vegetables in small amount of water(salted). I usually use a bag of california blend veggies and potatoes. In large pan- melt butter. Add flour and stir. Boil water with bouillon and add to flour and butter. Stir until thick. Add cheese whiz and stir until smooth. Pour vegetables with some of its water into cheese mix and stir.

Yields: 14 servings.

I usually cut this in half.

Chicken Enchiladas

Ingredients:

1 can Cream of Chicken soup
1 can creamed corn
1/3 cup chopped green onions
3 Tbs. taco or fajita seasoning mix
2 cans (5oz) premium chunk chicken (you can use reg. cooked chicken)
1/2 cup sour cream
1/4 cup milk
1 1/2 cups shredded cheddar cheese, divided
1/2 cup canned ripe olives, sliced (optional)
10-12 flour tortillas

Directions:

Mix first 8 ingredients using only half the cheese. Spread 1/2 cup chicken mixture on each tortilla. Roll up and place side seam down in a 9x13 baking dish. Repeat until all tortillas filled. Pour remaining mixture on top. Top with remaining cheese and olives. Microwave on high for 10-12 minutes or bake at 350 degrees for 15-20 minutes until heated through.

Quick Cheesy Ravioli Bake

From You got Served blog
Ingredients:

1 lb sweet or hot Italian sausage, casings removed
1 Tbs. olive oil
3 garlic cloves, minced
1 Tbs. tomato paste
1 (28 oz) can crushed tomatoes
3 Tbs. minced fresh basil
1/4 cup heavy cream
salt and pepper
2 (9oz) packages fresh cheese ravioli
1 cup shredded mozzarella cheese

Directions:

Adjust oven rack to middle position and heat oven to 475 degrees. Bring 4 quarts water to boil in large pot. Cook sausage in 12 inch nonstick skillet over medium-high heat, breaking meat up with wooden spoon until lightly browned and no longer pink, about 5 minutes. Drain meat and set aside. Add oil, garlic, and tomato paste to skillet and return to medium heat until fragrant, about 1 minute. Stir in tomatoes and reserved sausage and cook until slightly thickened, 8-10 minutes. Stir in basil and cream and continue to simmer until slightly thickened, about 2 minutes. Remove skillet from heat, cover, and set aside. Add 1 Tbs. salt and ravioli to boiling water and cook, stirring often, until tender. Drain ravioli and return to pot. Stir sauce into ravioli and season with salt and pepper to taste. Spread mixture into 13x9 inch baking dish and sprinkle evenly with mozzarella. Bake until cheese is melted and lightly browned, about 5 minutes. Serve.

Maple Salmon

Ingredients:

1/4 cup maple syrup

2 Tbs. soy sauce

1 clove garlic, minced

1/4 tsp. garlic salt

1/8 tsp. ground black pepper

1 pound salmon

Directions:

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

Place salmon in a shallow glass baking dish and coat with the maple syrup mixture. Cover the dish and marinate the salmon in the refrigerator 30 minutes; turning once.

Preheat oven to 400 degrees F.

Place the baking dish in the preheated oven and bake salmon uncovered 20 minutes or until easily flaked with a fork.

Oven Roasted Potatoes

Ingredients:

4 baking potatoes

2 tablespoons butter or margarine, melted

2 teaspoons paprika

1 teaspoon salt

1/2 teaspoon pepper

Directions:

Peel potatoes and cut into large chunks; place in a shallow 2-qt baking pan. Pour butter over and toss until well coated. Sprinkle with paprika, salt and pepper. Bake, uncovered, at 350 degrees F for 45-60 minutes or until potatoes are tender.

I use olive oil instead of butter.

Tuscan Lemon Chicken

Originally from Ina Garten of the Food Network. I didn't grill mine, I just cooked it on the stovetop, and I used thin cut chicken breasts and didn't flatten it.

Ingredients:
1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved

Directions:
1. Sprinkle the chicken with 1 teaspoon salt on each side.
2. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup.
3. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Or, alternately, put it in a Ziplock bag like I did.
4. Pour the lemon marinade over the chicken, turning it in the dish.
5. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
6. When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread most of the coals across half of the grill.
7. Place the chicken, skin side up, on the opposite side of the grill and place the dish you used for marinating on top of the chicken to weight it.
8. Cook for 12 to 15 minutes, until the underside is golden brown.
9. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through.
10. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking.
11. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes.
12. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

Breadsticks

1 1/2 cups warm water

1 Tbs. rapid rise yeast

2 Tbs. sugar

3-4 cups flour (I use 3 1/2)

1/2 tsp. salt

1 cube butter(I only use 1/2 cube)

Toppings: Parmesan cheese, garlic powder, salad or vegetable supreme

Directions:

Mix water, yeast and sugar. Dissolve.

Add in flour and salt and mix with hook or hand. Knead and let rise 10 min. Melt butter on large cookie sheet. Roll or press dough out to almost size of cookie sheet. Cut into 14-16 strips and then cut lengthwise. Lay strips in butter on cookie sheet to coat and then turn over and place on sheet so butter side is up. Do for all strips. Top with Parmesan cheese, garlic powder and salad supreme. Let rise in cookie sheet for 20-25 minutes, until almost fills cookie sheet. Cook at 350 degrees until golden brown, about 15-25 min.

Taco Soup

Ingredients:

1 lb hamburger

1 chopped onion

1 15 oz. can pinto beans

1 15 oz. can black beans

1 15 oz. can kidney beans

3 8 oz. cans tomato sauce

1 4 oz. can chopped green chilies

2 Tbls. Taco seasoning

1 15 oz. can corn

1 1/4 cup water

Directions:

Put hamburger and onion in soup pot and brown meat. Add salt and pepper to taste. Then add rest of ingredients and let simmer until flavors blend, about 1/2 hour. Top with grated cheese, corn chips, and sour cream. Can be frozen.

Sweet Pork Salad (Cafe Rio)

Sweet Pork

4 lb pork roast
2 18 oz. classic coca cola (not diet or generic)

Put pork roast in crock pot and cover with coca cola. Cook on high for 7 or more hours.
Pour roast and liquid in strainer. Discard liquid. Remove fat from roast. Return to
crockpot and shred with forks. Add sauce to pork - just enough to coat it lightly.

Sauce:
1 c sugar
1 c ketchup

Mix and add to pork. Repeat as needed to evenly and lightly coat all shredded pork.

Serve with chips, black beans, rice, lettuce, tomatoes, olives,...
Top with the salad dressing:

Creamy Tomatillo Dressing

2 tomatillos, quarter
1/2 bunch cilantro leaves
1 cup milk
1 pkg. ranch dressing mix
1 tsp garlic minced
pinch cayenne pepper
1 large jalapeno
1 TBL lime juice
1 cup mayo

Blend tomatillos then add all the ingredients except mayo and blend together. Wisk in
mayo, chill and serve.

Sour Cream and Onion Pork

Add pork chops (1lb) and 1 envelope onion soup mix to crock pot.  Cook for 6-8 hrs.  Add 1/3 c sour cream (approx I will measure when I make it).   Break up pork chops and mix in sour cream.  Serve over rice.

homemade chile

1 lb ground beef

1/2 diced onion

1 can black beans

1 can kidney beans

1 can diced tomatoes

1 can corn

1 TBL Chile powder 

Brown beef and drain fat.  Add onions.  Cook until tender.  Add other ingredients.  

Easy Chicken Pot Pie

Make homemade pie crust (single for a pot pie roll up double for potpie)
Roll out crust and fill with the following:
2 shredded or diced cooked chicken breast
3 diced and cooked potatoes (can used frozen hash browns)
2 cups frozen pees or frozen corn (or other veggie)
1 can cream of chicken soup (have used cream of mushroom too)
Baked 350 for 1 hr.

Sweet Corn Bread

Sweet Corn Bread

1 1/2 c. flour
2/3 c. sugar
1/2 c. corn meal
1 T. baking powder
1/2 t. salt
1 1/4 c. milk
2 eggs, lightly beaten
1/3 c. vegetable oil
3 T. butter or margarine.

Preheat oven to 350 degrees.  Grease an 8-inch square baking pan. Combine flour, sugar, cornmeal, baking powder, and salt in a medium bowl. Combine milk eggs, vegetable oil and butter in a small bowl. mix well.  Ad to flour mixture, stir just until blended. Pour into prepared baking pan.  Bake for 35 minutes or until wooden pick inserted in center comes out clean.

Makes 12 servings.

For Muffins: Spoon batter into 18 to 20 greased or paper-lined muffin cups, filling 2/3 full.  Bake for 18-20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.