Thai-style Noodles

 

8 oz uncooked spaghetti or angel hair pasta

½ C chunky peanut butter

¼ C soy sauce

¼- ½ t red pepper flakes (optional)

2 green onions, thinly sliced

1 carrot, shredded

 

Cook pasta according to pkg. instructions. While pasta is cooking, blend peanut butter, soy sauce and red pepper flakes in medium bowl until smooth. Drain pasta, reserve 5 T of water. Mix hot pasta with peanut butter mixture. Stir in green onions. Serve warm or at room temperature.

 

Makes: 4 servings

 

Pork Skewers

 

Boneless pork ribs

Dipping sauce

Skewers

 

Cut boneless pork ribs into small pieces (about the width of a Mason jar lid ¼ - ½ inches thick). Skewer then cook on grill until done. Could be marinated beforehand, dipped in sauce before cooking or served with dipping sauce.

Brown Rice

 

½ C Brown rice

1 1/3 C water

 

Add cold water to rice in a medium sauce pan. Bring to a boil cover tightly and cook on low heat for 45-50 minutes or until water is absorbed. (If desired, instant rice may be substituted for a quicker serving time. Follow pkg. directions)

 

Chicken and Veggie Stir-Fry

 

3 oz boneless chicken breast, cut into ½ inch pieces

1 t soy sauce

¼ t garlic powder

1 T oil

6 baby carrots

1 C broccoli, chopped

2 stalks of celery, sliced

1 onion, chopped

1 C zucchini, chopped

 

Mix soy sauce and garlic powder with chicken. Set aside. Heat ½ the oil on medium high heat in a nonstick frying pan. Add chicken to pan. Cook and stir until completely cooked and opaque. Remove chicken to a clean serving dish. Add carrots to pan and stir until lightly browned. Add the chicken. Heat the remaining oil in frying pan. Add remaining vegetables to the pan. Stir-Fry until crisp-tender. Add chicken and carrots. Stir until hot. Return all ingredients to serving dish. Serve over hot rice.

 

Chicken Tetrazzini

 

¼ C butter

1 t salt

3 T flour

2 C chicken broth

¾ C half &half

1 T chopped parsley

1- 4 ½ oz can of mushrooms

¼ C parmesan

½ C parmesan

1- 8 oz pkg. of spaghetti

3 C cooked chicken

¼ t nutmeg

Dash pepper

 

Pre-cook the chicken or use left-overs.   Pre-cook the spaghetti. Melt butter in a pan and stir in flour. Gradually add broth until thick. Stir in half & half. Add parsley, salt, nutmeg, and pepper. Then add ½ C parmesan and mushrooms. Toss in the chicken and spaghetti. Spread into a 9x13 pan. Top with ¼ C parmesan. Bake @ 350 degrees for 30 minutes. 

 

Hearty Chicken Noodle Soup

 

4 cubes of chicken bullion

3 C chicken stock

2 C carrots, shopped

2 C celery, chopped

¾ C onion, chopped

2 C cooked diced chicken

2 cans of cream of chicken soup

¼ C evaporated milk or ½ C whole milk

4 C cooked noodles

 

Heat base/stock, carrots, celery, and onion. Simmer until vegetables are tender. Add cream of chicken soup and milk, thicken if necessary (2 parts flour: 1 part butter). Add chicken and noodles. Heat through and serve.

 

Lemon Herb Chicken w/ Vegetables

 

2 Lemons (juiced)

¼ C vegetable oil

½ t lemon pepper

½ t Italian herbs

1 -5 oz chicken breast

1 C canned peas and carrots

 

Mix marinade: lemon juice, oil, lemon pepper, and herbs. Marinate chicken in marinade for 24 hours or overnight. (Using a baggie works great). Remove chicken from bag and grill at 350 degrees to an internal temperature of 165 degrees by using a meat thermometer. Cook vegetables in a microwave to 165 degrees. Serve and enjoy!

 

 

BBQ Chicken Pita(a great way to uses left over chicken or turkey)

 

1 whole wheat pita bread

2 T Barbeque sauce

½ C chopped cooked chicken (or turkey)

1 sliced tomato

¼ C shredded cheddar cheese

 

Spread pita bread with barbeque sauce; top with chicken (or turkey), tomato and cheese. Place on microwaveable plate. Microwave on high for 1 minute or until cheese is melted.

 

Makes: 1 serving

 

Cheesy BBQ burrito

 

1 6-inch corn tortilla

¼ C prepared BBQ chicken or pork (Like Lloyd’s BBQ or Curly’s – found in the meat       section of the grocery store)

2 T shredded mozzarella cheese

 

Heat skillet to medium heat and place tortilla in skillet. Place BBQ meat on tortilla and top with cheese. Place lid on skillet and burrito until cheese melts. Fold over and serve

 

Makes: 1 serving (one package of BBQ meat will make 9-10 servings using a ¼ C)

 

Pizza pockets

 

1 pkg. refrigerator biscuits

Pepperoni slices

½ C pizza sauce

½ C cheese grated

 

Preheat oven to 400 degrees. Separate biscuits. Roll each one on a floured surface into an 5 inch circle. Place a heaping spoonful of pizza sauce on the biscuit. Place pepperoni on top of sauce. Sprinkle cheese on top. Fold in half and seal edges with a fork (or leave them open for a mini pizza look). Bake 8-10 minutes, until browned.

(Adapted from “30-minutes or less” Quick recipes from Home Economic Teachers)

Killer Chili

 

1 C water

1 can no salt added Kidney beans, rinsed and drained

1 can no salt added chili beans

8 oz of tomato sauce

4 oz green chilies

2 t chili powder

2 T dehydrated onion

1 can no salt added diced tomato

½ lb ground extra lean hamburger

 

 

Tasty Tacos

 

12 oz extra lean ground beef

½ C salsa

½ t dried oregano

4 lettuce leaves

8 taco shells

¾ C shredded cheddar cheese

Sour cream, chopped tomato, salsa (to garnish)

 

Brown ground beef and oregano. Then place beef into taco shells and garnish with lettuce, sour cream, chopped tomato and salsa.

 

Shish Ka Bob

 

1 C stew meat

1/3 red pepper

1/3 green pepper

1/3 yellow pepper

Bamboo skewers

 

Preheat George Foreman Grill. Wash peppers, cut tops off and clean out seeds. Rinse inside of peppers. Slice peppers into strips and then cut into squares. Place mat and peppers onto skewers in an alternating pattern. Do not touch meat to peppers so the meat can cook evenly. Cook approximately 20 minutes until internal temperature of meat reaches 160 degrees. 

 

Makes: 2 shish ka bobs per serving

 

 

Penne Pasta with chicken and vegetables

 

1 lb broccoli florets

1 lb Penne pasta

1 T olive oil

4 -4 oz Mesquite chicken breasts (frozen), thawed

1 onion, chopped

1 red bell pepper, seeded and chopped

4 garlic cloves, chopped

½ t red pepper flakes

¼ C chicken stock

Parmesan cheese, grated

 

Bring a large pot of water to boil. Add the broccoli and boil for 3 minutes. Lift out of pot with a strainer and immediately plunge into a bowl of ice water, drain, and set aside. Add the pasta to the boiling water and cook until al-dente, about 8 minutes, drain and set aside. Heat the oil in a large skillet over medium heat. Add the chicken, onion, bell pepper, garlic and red pepper flakes. Sauté for 5 minutes stirring frequently. Add the cooked broccoli and the chicken stock. Stir well to mix. Cook another 3-4 minutes, stirring until the broccoli is tender. Toss with the pasta and cheese.

 

Fiesta Dinner

(Family recipe from Len and Karen Robison)

 

1 lb Hamburger

2 t of each chili powder, oregano, salt, cumin

4 T sugar

36 oz of water

2 -16 oz cans of tomato sauce

3 -6 oz cans of tomato paste

2 C cooked rice (if desired)

Frito corn chips

 

Brown Hamburger with all the spices and sugar. Add all other ingredients to browned hamburger in a sauce pan. Let heat on stovetop for 20-30 minutes. Line bowl or plate with Fritos and pour soup mixture over them. Garnish top with chopped tomatoes, sour cream grated cheese, etc. as desired. 

Octopus and Seaweed

 

1 pkg. of beef ramen noodles

4 hot dogs

5 drops of liquid green food coloring (optional)

Prepared mustard

 

In saucepan, bring 1½ cups of water to a boil. Add the noodles and contents of seasoning packet. Boil for 3-4 minutes or until noodles are tender. Meanwhile add 4 inches of water to a larger saucepan, bring to a boil. Cut each hot dog length wise into eight strips to within 2 inches from one of the ends. Drop into boiling water and cook until heated through. Add food coloring to noodles if desired. Drain if necessary. Place noodles onto serving plates, top with a hot dog. Add eyes and mouth with dabs of mustard.

 

Makes: 4 servings

 

Chicken Salad

 

1 lb chicken tenders

1 sliced onion

¼ C diced celery

1 C grapes

½ C cashews

Dressing:

¾ C light mayonnaise

¼ C light sour cream

1 clove of finely diced garlic

1 t sugar

¼ t salt and pepper

¼ t garlic powder

1 t finely grated onion

1t lemon juice

 

Poach chicken with onion in a little water until done. Cool. Discard onion. Dice chicken. Toss dressing with chicken, celery, grapes and cashews. Serve on croissants.

 

Hong Kong Haystacks

 

2 C rice, cooked

¼ C Chinese noodles

Sauce:

1 can Cream of chicken soup

1 chicken breast

½ C sour cream, light

Salt and pepper (to taste)

Toppings:

Celery, chopped

Crushed pineapple, drained

Tomato, chopped

Coconut

Soy sauce

Cheese, shredded

 

Cut chicken into cubes, sauté in olive oil. Mix ingredients for sauce together and whip with a whisk, add chicken pieces, and let simmer until everything is cut and cooked.

Assembling:

Chinese noodles, rice, sauce, cheese, pineapple, celery, tomatoes, sprinkle coconut and soy sauce. 

 

Makes: 6-7 helpings

 

BBQ Meat Loaves

 

1 lb lean ground beef

1 large egg

¼ C plain dried bread crumbs

½ C barbecue sauce

 

Preheat broiler. Cover broiling rack with foil, extending foil over the rim. In a medium bowl combine beef, egg, crumbs, salt, and ¼ C barbeque sauce until blended. On foil lined rack, shape into four 4 inch long oval loaves. Place rack in broiler. Broil meatloaves about four inches from the heat source 12 minutes, turning once. Turn loaves over. Spoon remaining sauce on top. Broil 1-2 minutes to set sauce. Then serve.

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