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.