Easy Crabcakes

1/2 cup mayonnaise
2 eggs
2 1/2 cups soft bread crumbs
2 tsp ground mustard
1/2 tsp salt
1/4 tsp pepper
4 medium green onions chopped
4 cans crabmeat, drained, cartilage removed, and flaked
1/4 cup vegetable oil.
1/2 cup dry bread crumbs

1) Mix mayo, and eggs in bol. Stir in remaining ingredients except oil and bread crumbs. Shape mixture into 12 patties, about 3'' in diameter.
2) Heat oil in 12 '' skillet over medium heat. Coat each patty with bread crumbs. Cook in oil about 10 minutes, turning once, until golden brown and hot in center.

Roasted Turkey Breast

4 - 5 lb turkey breast

1/2 cup melted butter
1/2 cup apple juice
1 1/2 tsp thyme
1 tsp salt
1 tsp paprika
2 cloves garlic, chopped

Place turky, skin side up, in slow cooker. Mix remaining ingredients. Brush remaining ingredient mixture over turkey and bake in slow cooker until juice of turkey is clear. (on low it takes about 8 hours)

Shrimp Bisque

1. cup chicken broth
2 tbs cocktail sauce
1 tsp salt
1 tsp white pepper
1 tsp celery seed
1 tsp paprika
1 tsp lemon juice
1 tsp worcestershire sauce
1 tsp butter
1 bottle (8 oz) clam juice
1 lb thawed cooked shrimp
3 cups half'n half

1) Mix all ingredients except shrimp and half 'n half in dutch oven. Heat to boil. Stir in shrimp; reduce heat. Simmer uncovered 2 to 3 minutes or until shrimp are pink.
2) Gradually add half'n half stirring constantly until half 'n half is heated through

Serves 4

Artichoke Spinach Lasagna

1 medium onion, chopped
4 cloves garlic, chopped
1 can vegetable broth
1 can artichoke hearts, drained and finely chopped
1 package frozen chopped spinach, thawed and drained
1 jar (16oz) alfredo sauce
lasagna noodles
3 cups shredded mozzarella cheese
1 package crumbled herb-and-garlic feta cheese (to be used on top)

1) Heat oven to 350, lightly grease 13x9x2 pan
2) Spray skillet with cooking spray, heat over medium heat. Cook onion and garlic in skillet about 3 minutes. Stir in broth. Heat to boiling. Stir in artichoke and spinach, reduce heat. Cover and simmer 5 minutes. Stir in Alfredo sauce.
3) Spread 1/4 of artichoke mixture in bottom of pan. Top with 3 lasgana noodles. Sprinkle with mozzarella cheese. Repeat layers 2 more times. Spread with remaining artichocke mixture, sprinkle with remaining mozzarella cheese. Sprinkle feta cheese on top.
4) Bake 40 minutes covered. Uncover and bake 15 more minutes.

Cranberry Sweet Potatoes

6 medium sweet potatoes, peeled
2 Tbs butter
1/2 tsp salt
1/2 c. bread crumbs
1/4 c. dried cranberries

1. Place sweet potatoes in saucepan, add enough water to cover, bring to a boil. Reduce heat and simmer 20 minutes. Drain.
2) Heat oven to 350degrees
3) Mash potatoes with 2 tbs butter and salt. Spoon into ungreased 1 quart casserole. Mix remaining ingredients together. Sprinkle over potatoes
4) Bake uncovered 30 minutes

Winter Fruit Pasta Salad

1 cup uncooked small pasta shells
1 medium apple, chopped
1 medium pear, chopped
4 medium green onions, chopped
1/4 c. chopped pecans
1/4 c. dried cranberries
1/3 c. mayonnaise
3 tablespoons orange marmalade
1/4 teaspoon salt

1) Cook pasta, rinse with cold water, drain
2) Mix pasta, apple, pear, onions, pecans, and cranberries in large bowl. Mix mayonnaise, orange marmalade and salt. Stir all ingredients together
3) Cover and refrigerate at least 30 minutes prior to serving.

Easy Slow Cooker Clam Chowder

1 10.75 oz can cream of celery soup
2 can cream of potato condensed soup
2 can new england clam chowder condensed soup
4 cans minced clams (with juice)
1 quart half and half
1 pint heavy whipping cream

1) Mix all ingredients in slow cooker. Cover and cook on low for 8 hours

Tuna / Cashew Hot dish

1 Can tuna, drained
3 stalks celery diced
1 medium onion diced
1 can cashews
1 bag chinesse noodle (the kind you would eat on a salad or something)
2 cans c. of mushroom soup

Lightly grease baking pan. Spread tuna across. Cover with cashews, onion, celery then crunchy noodles. Cover mixture with 2 cans cream of mushroom soup to 2 cans water.

Bake at 350 for 1 hour. Serve over white rice.

Corn Chowder

2 Tbs butter
1 large onion diced
1 green pepper diced
1 red pepper diced
2 carrots chopped
2 10 oz packages frozen corn kennels, thawed
1 1/2 cups dry potato flake
2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
3 cups water
2 cups milk
1 cup half'n half
1/2 cup shredded cheese

1) Melt butter in large sauce pan, cook onion/peppers/carrots until tender.
2) Stir in thawed corn, potato flakes, salt, ground pepper and 3 cups water. bring to a boil, reduce heat, simmer 10 minutes
3) Stir in milk, half'n half. Warm only.

Serve sprinkled with cheese.

Chicken Adobo, Americanized

Package of chicken thighs, skin removed.

Place in Crock pot.

Cover with: 1/2 cup distilled vinegar. 1/3 cup red wine vinegar. 1/4 cup soy sauce (maybe a 1/3, no more than that though or the meal gets salty!) 1 diced onion. 1 bay leaf. Season with either peppercorns, or crushed garlic.

Cook in crockpot on low all day. After 8 hours and chicken falls apart add snap peas, and diced carrots. Cook rice on stove top.

Serve mixture over rice

Spicy Shrimp Fest!

4 Table spoons Old Bay Seasoning
2 teaspoons johnny seasoning
4 quarts of water

Bring to a boil, add

4 large new potatoes diced
1 large sweet onion, diced
1 diced hilshire farms kielbasa sausage
3 ears of corn cut in half
1 to 1 1/2 pounds shrimp, tail on.

Boil all ingredients til potatoes are soft to a fork and meat is cooked through.

Drain water from pot. Serve mixture, sprinkling more old bay on top.

Very spicy, excellent!

Italian Spaghetti Squash

I cooked the BEST meal ever tonight! And you're never gonna believe me, but Josh and Jake thought it was awesome too! I will definitely be cooking it again... are you ready?

Spaghetti Squash

2 lb spaghetti squash, cut in half and seeded
olive oil
1 medium onion diced
1 red pepper cut into strips
2 zucchini's cut into rounds
2 cans of del monte diced tomatoes with onion/garlic/basil
1 can of mushroom pieces

Parmesean cheese (fresh) to taste.

1.) Place the squash halves, cut side down in a glass baking dish. Add 1/8 c. water and cover with pastic wrap. Microwave on high for 9 minutes (spaghetti squash is big, I had to do each side seperately)

2.) Meanwhile, in a large skillet heat 1 tablespoon of olive oil. Add diced onion, and red pepper. Heat until the onion is translucent. Add the zucchini and cook about 4 minutes. Pour in your diced tomatoes with juice and your drained mushroom pieces. Let simmer about 10 minutes.

3.) Using a fork scrape the squash strands on to your individual plates. That was my favorite part, it seriously looks like spaghetti noodles! And your "sauce" and sprinkle with parmesean cheese.

It was SO GOOD!!!!!!

Recipes

I plan on posting quite a few of my new recipes this weekend! Check back after the 4th of July!

Sausage Grill

1 green pepper sliced
1 red pepper sliced
1 medium onion sliced

1 package of Johnsonville polish sausage

1/4 c. italian dressing

1/3 c. water

Lightly brown your sausage in a frying pan for a few minutes. Add 1/3 c. water and cover -- let them simmer for 10-15 minutes. Remove sausage from the pan, add your onion and peppers. Pour 1/4 c. italian dressing over the veggies, place the sausage on top. Lightly squirt extra italian dressing on the sausages. Cover and let simmer at least another 10 minutes.

Serve on a sourdough bun.

Easy Pork chops or cutlets

6 small cutlets

Season with salt, pepper, garlic salt.

A splash of olive oil on the bottom of your pan.

Brown both sides of your cutlets.

Add 1/2 large red (purple?) onion, diced.

Pour one can of cream of mushroom soup on top.

Simmer for 30 minutes, turning pork about every 5 - 10 minutes.

Peanut Butter Fudge

3 cups sugar
1 T cocoa
3/4 cup water
1 stick butter
1 T vanilla extract
1 cup smooth peanut butter

Mix sugar and cocoa in a mixing bowl. Boil water. Reduce heat on water to medium and add sugar/cocoa and mix. Reduce heat to low and stir in butter and and vanilla. Once heated through take off the heat and stir in peanut butter til blended well. Place in a 9x9x2in greased pan. Let cool before serving.

Easy Shrimp Scampi

1 c. butter
2 T. Lemon juice
2 T. crushed garlic
1 T. fresh parsley.

Heat all ingredients together. Once heated / melted pour over 2 lbs of shrimp. Bake at 450 for 14 minutes. Serve over linguine.

* you can add 2 T of dijon mustard to the sauce if you want a little extra flavor.

Broccoli Cheese Soup

1/2 cup butter
1 onion chopped
1 (16 oz) package frozen chopped broccoli
4 cans chicken broth
1 lb processed cheese, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water

1) In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli and cover with chicken broth. Simmer until broccoli is tender (about 10 minutes)

2) Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder

3) Stir in cornstarch into 1 c. water and then stir into soup. Stir frequently until thick.

Broccoli Bacon Salad

1 generous head of broccoli seperated into florets
1 small red onion diced finely
1 cup raisins
10 turkey bacon strips, cooked and crumbled


dressing:
3 tablespoons vinegar
1/3 c. fat-free mayonnaise
1/3 c. sugar

In a large salad bowl combine broccoli, onion, raisins and bacon. In a small bowl combine vinegar, mayonnaise and sugar (stir well, until smooth). Pour over broccoli mixture; toss to coat. Serve immediately.

Zucchini Alfredo

5 large zucchini -- sliced into 1/4'' slies, skin on.
2 T pre-crushed garlic
1 - 8 oz package of cream cheese, softened
3/4 cup half n' half
1/2 cup shredded parmesan
black pepper to taste.

Cook zucchini in olive oil (just enough to cover bottom of pan) with all the garlic. Only takes about 4 - 5 minutes to heat zucchini.

Remove and place in a bowl.

Add cream cheese adn half/half to left over oil/garlic mixture. Heat unitl smooth and creamy. Once it gets creamy add the shredded parmesan cheese, and stir for about 2 minutes. Pepper to taste.

Serve zucchini covered in alfredo sauce. VERY FILLING!

Aunt Ellen's Magic Chef

1 lb round steak
several potatos
3 or 4 carrots
1 large onion
salt & pepper
butter or margarine

Cut 1 lb of top round steak into strips. Season meat with salt and pepper and brown well, turning gently so as not to disturb the brownnes on the bottom of the pan. While browning, slice a large onion and separate into half rings. Clean carrots and slice into strips. Peel and quarter potatoes and slice into thin slices.

When meat is brown, turn to simmer and add 1 and 1/2 cups water. Layer onions, carrots, then potatoes over meat. Salt and pepper potatoes. Dot with butter. Cover and simmer approx. 30 minutes. Then gently flip all ingredients to the potatoes are in the brown sauce on bottom, and the meat is on top. Cook another 15-20 minutes. Water shoud not go dry until the very end.

Aunt Helen's Meat Loaf

1 and 1/2 lbs ground beef
2/3 c. bread crumbs
1/4 c. grated onion
1 tsp salt
1/2 tsp. sage
1 cup milk
2 eggs, unbeaten
1/8 tsp pepper

Mix and soad bread crumbs with milk. Add hamburger, eggs, and seasonings. Mix well. Form in loaf pan and cover with:

3 T sugar
1/4 tsp nutmeg
1/4 c. ketchup
1 tsp. dry mustard

Bake 350degrees for 1 hour

Slow Cooker Chicken Chili

1 1/4 lb boneless, skinless chicken thighs
1 medium onion (chopped)
1 medium yellow or green bell pepper, chopped
2 cans stewed tomatoes with garlic and onion, undrained
2 cans chili beans in sauce, undrained
1 can (10 oz) Old El Paso encilada sauce (the spicer the better)


1. Mix all ingredients in your crock pot. Cover and cook on low for 8 hours. Stir to break up chicken. Serve with either a dollap of sour cream or cheddar cheese.

Slow Cooker Beans and Sausage

2 cans great northern beans, drained
2 cans black beans, drained
1 large onion, chopped
1 cup BBQ sauce
1/4 cup brown sugar
1 T ground mustard
1 T Worcestershire sauce
2 teaspoons chili powder
1 or 2 ring of hilshire farms kelbausa (sp?) sausage

1) Mix all ingredients except sausage in cooker. Sink sausage(s) into the center of the mixture. Cook on Low for 6 hours.

CrockPot Asian Chicken and Noodles

2 packages Oriental-flavor ramen noodle soup mix
1 1/4 lb boneless, skinless, chicken thighs
2 cups baby -cut carrots
1 medium red bell pepper, chopped
1 teaspoon finely chopped ginger root (sub 1/2 tsp ground ginger)
2 1/2 cups water
2 tablespoons teriyaki sauce
8 oz fresh sugar snap pea pods (about 2 cups)

Mix contents of seasoning from noodle mix, chicken, carrots, bell pepper, ginger, water and teriyaki in a slow cooker.

Cover and cook on low for 7 - 8 hours.

Add pea pods to cooker, break up ramen noodles add to cooker. Increase heat setting to high. Cook 15 minutes until noodles are tender. Stir to break up chicken. Serve.

Amazing Rice (side dish)

1 cup raw rice
1 can chicken gumbo soup
1 chicken boullon cube disolved in 1 cup of boiling water.
1/2 stick butter

Grease casserole dish with butter. Set remaining aside. Combine all ingredients in casserole dish. Put remaining butter in center. Cover the dish. Bake at 350 degrees for 45 minutes

Summer Fare Salmon

Medium potatoes, sliced
Medium reen peppers, seeded and cut into 1 1/2 inch pieces
1/2 inch slices of fresh pinapple
Medium onion quartered
1 1/2 lb slamon cut into 1 1/2inch chunks

cook potato slices in large pot of boiling water until tender. Drain/cool.

Skew all ingredients making sure to begin and end with a green pepper. Cover the finished skewers in 1 cup of Italian dressing.

Prepare BBQ grill. When grill is ready lightly oil tray to prevent kabobs from sticking. Bast and turn kabobs with the bbq sauce every 6 to 7 minutes until brown.

I LOVE THESE!

Calico Beans

1/4 c cooked bacon, chopped
1 lb hamburger
1/2 cup chopped onion.

Brown hamburger with onion, drain grease.

1/2 c brown sugar
2 T vinegar
1 can butter beans
1 can pork and beans
1/2 c ketchup
1 T mustard
1 can kidney beans

Do NOT drain beans. Stir all ingredients together. Bake 300 degrees uncovered 1 1/2 hours.

Serves nicely with ham!

Cream of Potato Soup

5 large potatoes, peeled and diced
1/2 c. sliced carrots
6 slices of bacon
1 c. chopped onion
1 c. sliced celery
1 1/2 tsp salt
1/4 tsp white pepper
2 c. milk
2 c. evaporated milk

Cook potatoes and carrots in boiling water until tender. Drain water. Saute bacon. Reserve 2 tsp of bacon fat. Saute onion and celery in bacon drippings. Combine all ingredients in large pot. Simmer 30 minutes. Garnish with cheddar cheese.

Garden Skillet Chicken

4 boneless chicken breasts
3 T flour
2 T butter
1/2 c terrakyi sauce
3 T lemon juice
1/2 tsp sugar
1 tsp garlic
1 cup diced carrots
4 oz fresh pea pods

cooked rice

Coat chicken with flour. Melt butter in skillet add chicken. Cook 5-7 minutes each side. Stir in terrayki sauce, lemon juice, sugar, and garlic. Add carrots, stir occasionally. Boil 3-4 minutes. Remove cover stir in pea pods. Serve when chicken is tender over rice.

Skillet Chicken and Potatoes

3 T butter
1 tsp garlic (crushed)
6 new red potatoes (chopped)
1 lb green beans
1/2 tsp salt
1/2 tsp pepper
1/4 cup parsley
1 medium onion (diced)
4 chicken breasts

Melt butter, stir in garlic, add potatoes and onion. Cook over medium heat about 14 minutes. Remove from skillet. Add chicken to skillet 5 -6 minutes per side. Remove from skillet. Place potato/onion and green beans back in skillet. Cover and cook on high for about 6 minutes. Add chicken and parsely. Heat through and serve.

Thelma's Ground Beef Hot Dish

1 lb hamburger - ground, browned with small onion
1 can cream of mushroom soup
1 can chicken and rice soup.
diced celery
3 T soy sauce
1/2 cup rice.

Mix all ingredients thoroughly, bake 1 hour at 350degrees

Baked Ziti

1 pound dry ziti pasta
1 onion, chopped
1 lb lean ground beer
1 jar spaghetti sauce
1 can diced tomato with garlic/basil/onion
6 oz provolone cheese, sliced
1 1/2 cup sour cream
6 oz mozzarella cheese, shredded
2 tablespoons grated parmesan cheese

Bring a large pot of water to boil. Add Ziti pasta, cook until al dente.

Brown onion and ground beef. Drain any grease. Add spaghetti sauce and diced tomatoes. Simmer for 15 minutes.

Preheat oven to 350 degrees. Butter a 9 x 13 inch baking dish. Layer 1/2 of the ziti, provolone cheese, sour cream, 1/2 the sauce mixture, remaining ziti, mozzarella cheese, and remaining sauce mixture. Top with grated parmesan.

Bake for 30-40 minutes until the cheeses have melted together.

Ukrainian Chicken Kiev

** Warning, this is one of my FAVORITE foods, but takes a very long time to prepare and cook!**

6 skinless, boneless chicken breast halves
1/3 c butter, softened
1/2 teaspoon black pepper
1 teaspoon garlic powder
2 eggs
3 tablespoons water
1/4 teaspoonblack pepper
1/4 teaspoon garlic powder
1 teaspoon dried dill weed
1/2 c flour
1/2 c dry bread crumbs
2 c vegetable oil


1) Place each chicken breast between a sheet of wax paper and pound, using the flat side of a mallet or a rolling pin, til its about 1/8 inch in thickness. Wrap and refrigerate.

2) In a small bowl combine softened butter, 1/2 tsp pepper and 1 tsp garlic powder. Mix well. Spread mixture into 2x4'' rectangle on a piece of aluminum foil, freeze until firm.

3) When butter is firm, cut it into 6 equal size pieces and place on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.

4) In a small bowl beat eggs with water. In a shallow bowl mix 1/4 tsp pepper, 1/4 tsp garlic powder, dill weed and flour. Place bread crumbs in yet another seperate dish. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover, and refrigerate for about 30 minutes.

5) Heat oil in large skillet over medium high heat. When oil is hot fry chicken rolls for about 5 minutes, then flip for another 5 minutes. Place on a lined cookie sheet and bake at 350 degrees for 15 minutes.

Serve while hot! (usually takes 1 and 1/2 hours to make)

Aunt Erna's Tuna Noodle Hot Dish

2 cans cream of mushroom soup
milk
cheddar cheese
no-yolk noodles
1 can of tuna packed in water

1.) Bring pot of water to boil, add noodles, cook til al dente. Drain. Preheat oven to 375degrees

2.) Drain tuna. Lightly grease the bottom of large baking pan. Spread tuna across the bottom of the pan.

3.) Cover the tuna with cooked noodles.

4.) Mix two cans of cream of mushroom soup with two cans of milk and pour on top of noodles.

5.) Cover with cheese.

6.) Bake for 1 hour covered.

Steamed Salmon and Asparagus

Preheat oven to 400 degrees

On a piece of parchment paper place a 1/2 lb or smaller piece of salmon.  Place your chopped asparagus ontop of the salmon.  Slice green onion and place on top.  Drizzle virgin olive oil on top.  Cut a lemon in half and squeeze the juice across the salmon/vegetable mixture. Lay the drained lemon on top.  Season with salt and pepper. Fold up the parchment paper, place on a cookie sheet and cook for 20 to 25 minutes.

Cheese Ravioli with Roasted Zucchini

Preheat oven to 400 degrees

Slice three small zucchini into 1/4'' rounds (unpeeled)
Place zucchini into a glass pan
Drizzle 2 tablespoons of olive oil over the zucchini
Lightly shake red pepper flakes (NOT TOO MANY) over zucchini
Add 1 teaspoon of crushed garlic (I usually add 2 cuz I love garlic)
Sprinkle with fresh parmesean cheese
Stir and place in the oven uncovered.
Boil your cheese ravioli

At 10 minutes stir the zucchini and let cook 10 more minutes.

By the time your zucchini has heated for 20 minutes your ravioli should be cooked through.

Drain ravioli, mix with zucchini mixture in a large bowl, add 2/3 cup fresh parmesean cheese and sprinkle with parsley.

Creamy Mushroom Mac 'N Cheese

1 (16 oz) package of macaroni
1 tablespoon butter
1/3 cup milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 lb processed cheese (velveta) -- cubed

1) Bring a large pot of water to boil, cook pasta until al dente. Drain.

2) In a medium saucepan combine butter, milk, mushroom soup and processed cheese. Stir until cheese is melted and mixture is smooth. Stir in cooked pasta.

I serve it there, but the actual recipe states:

Place entire mixture in a 2 quart baking dish and bake a 350 degrees for 20 minutes until cheese is golden brown.

Bacon Wrapped Shrimp

1 lb jumbo shrimp
1 package hickory smoked bacon
BBQ seasoning

Skewers


1) Place a paper napkin on a plate and lay out bacon. Cook in the microwave about 3 to 4 minutes, so it is not cooked all the way through, but partly cooked.

2) Cut each piece of bacon in half. Wrap the bacon around the shrimp, then skew. About four to five shrimp to skewer. Coat the bacon/shrimp with bbq seasoning. I balanced the skewers on a small baking pan which has foil lining the bottom to catch the bacon grease. Let all skewers sit for 10 to 15 minutes when they are covered in seasoning. The bacon should take on a whitish appearance.

3) Bake in the oven at 400 degrees for 15 minutes (may take a little longer)

Cranberry Chicken

6 boneless skinless chicken breasts
1 (16 ounce) can cranberry sauce (not the jelled kind, the kind with chunks!)
1 (8 ounce) bottle Russian-style salad dressing
1 packet lipton onion soup mix

1) Preheat oven to 350 degrees

2) Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry, salad dressing, and soup mix. Mix well. Cover chicken with mixture.

3) Cover dish and bake at 350 degrees for 1 hour, until chicken is cooked through and juices run clear. (Remove cover the last 15 minutes of baking)

Serve with wild rice. I know this recipe sounds strange, but I promise, it is really tasty!

Oriental Shrimp Noodle Soup

2 teaspoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger
Crushed red pepper to taste
2 quarts chicken broth
1 cup peeled/diagonally sliced carrots
1 cup diagonally sliced celery
2 cups snow peas
12 ounces shrimp, peeled & deveined
1 package ugdon (sp?) noodles
2 tablespoons soy sauce
1/4 teaspoon ground black pepper

1) In a large sauce pan over medium heat cook onion, garlic, ginger, and crushed red pepper in oil for at least 2 minutes. Pour in broth, carrots, and celery and bring to a boil. Reduce heat. Cover and simmer about 5 minutes. Stir in snow peas and shrimp. Cover. Cook at least 3 minutes. Stir in noodles. Cook until begetables are tender and shrimp is pink. Stir in soy sauce, and pepper prior to serving.

Chicken Pesto Pizza

1/2 cup pesto basil or garlic sauce
1 (12 inch) pre-paked pizza crust
2 cups cooked chicken breast strips.
1 (6 ounce) jar artichoke hearts, drained
1/2 can spinach (drained)
1 can mushroom pieces (drained)
mozzarella (sp?) cheese

1. Preheat oven to 450 degrees

2. Spread pesto sauce over pizza crust. Arrange chicken, artichoke hearts, spinach, and mushrooms over pizza. Cover with cheese.

3. Bake 8 - 10 minutes in heated oven, until cheese is melted and crust is lightly browned at the edges.

California Chicken Spaghetti

1 (16 ounce) package uncooked angel hair pasta

3 tablespoons olive oil
4 skinless, boneless, chicken breasts cut into strips
2 tablespoons chopped garlic
2 + tablespoons dried basil
2 + tablespoons Cajun-style blackened seasoning

2 cans del monte diced tomato with onion/basil/garlic seasoning

2/3 cup crumbled garlic feta cheese

1. Bring large pot of water to boil, add pasta, cook until al dente.

2. Heat ovlie oil in large skillet over medium heat. Add chicken pieces, and cook, stirring until browned on the outside. Stir in garlic, basil, cajun seasoning. Add more cajun or basil depending on how spicy you would like your chicken. Add two cans of tomatoe (drain some, but not all of the juice off the cans) Cook through.

3. Toss chicken/tomatoes over angel hair pasta, crumble feta cheese on top.

Slow Cooker Beef Stroganoff

1 lb cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese

1) In a slow cooker (crock-pot) combine meat, soup, onion, worcestershire sauce and water.

2) Cook on low setting for 8 hours. Stir in cream cheese just before serving

Serve over no-yolk flat noodles (cooked)

New England Clam Chowder

5 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes (I use red potatoes, skin on)
1 cup diced carrots
1/2 cup butter
3/4 cup flour
1 quart half and half cream
1 1/2 teaspoons of salt
ground black pepper to taste
2 tablespoons red wine vinegar

1. Drain juice from clams into a pot with onion, celery, potatoes and carrots. Add water to cover. Cook over medium heat until tender.

2. Meanwhile in a large, heavy saucepan, melt butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but DO NOT boil.

3. Stir in clams near serving time. If they cook too long they get tough. When clams are heated at red wine vinegar/salt/pepper.

Serve with a dash of parsley flakes if desired.

Garlic Chicken

2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated parmesan cheese
4 skinless, boneless chicken breast halves

1. Preheat oven to 425degrees.

2. Warm the garlic and olive oil to blend the flavors. In a seperate dish, combine the bread crubs and parmesan cheese. Dip the chicken breasts in the olive oil/garlic mixture then into the bread crumb mixture. Place in a shallow baking dish.

3. Bake in the preheated oven for 30 -35 inutes until no longer pink and juices run clear.

Creamy Pesto Shrimp

1 lb linguine pasta
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated parmesan cheese
1/3 cup garlic pesto
1 lb large shrimp, peeled and deveined

1. Bring a pot of lightly salted water to a boil. Add linguine pasta, cook until al dente; drain.

2. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook about 6 minutes, stirring constantly.

3. Stir parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto and cook until thickened (about 4minutes).

4. Stir in shrimp, and cook until they turn pink, about 5 minutes. I also like to add a can of mushroom pieces at this point.

Serve over hot linguine.

Feta Stuffed Chicken

1/2 container of crumbled basil/tomato Feta cheese mixed with 2 teaspoons of light cream cheese. Set aside.

4 large chicken breasts, slit down the horizontal and stuff with cheese mixture. Use toothpicks to secure.

Heat 2 tablespoons of olive oil with a teaspoon of crushed garlic on the stove on medium to high heat. Cook all four chicken breasts in this mixture until both sides are "white" (I find it easier to do 2 at a time). Place all four chicken breasts on a tinfoil lined baking sheet. Place in the oven for 20 minutes at 325degrees.

Allow the olive oil/garlic mixture to cool. With 10 minutes left on the chicken add 1/3 cup of chicken broth to remaining mixture (I also add a little more garlic). Bring to a soft boil, one boiling turn down. Add fresh spinach, slivered almonds to liquid. Continually stir so all spinach is evenly coated. If you cook it too long the spinach becomes limp. Squirt lemon juice on an mix around (1 generous teaspoon).

Serve chicken on top of spinach. Sprinkle remaining feta on top.

Szechwan-Style Chicken

1 lb skinless, boneless chicken breasts diced into even pieces

1/3 c teiyaki sauce
3 tablespoons of Szechwan Spicy stir-fry sauce
2 teaspoons of cornstarch
(mix these three ingredients together and set aside)

Dice 1 large onion
Cut up 1 small - medium head of broccoli
Dice 1 medium red pepper
2 cups pea pods
1 can of drained baby corn
1 can drained whole mushrooms

In your wok, just cover the bottom with oil and heat on medium -high

Add your onion, heat until opaque. Add broccoli, and sweet peper, stir-fry aprox 1 minute. Add your fresh pea-pods, heat for 2 minutes. Remove all veggies and set aside.

Cook HALF of your chicken through.

Remove.

Cook the other HALF of your chicken.

Add all chicken back to your wok, and push chicken out of the center. Add your sauce to the middle of the wok. Let it heat until thick and bubbly.

Add your veggies, including corn and mushrooms. Stir your veggies/chicken/sauce together until every thing is well coated.

Serve over white rice of noodles.

Crock-Pot Pork Tenderloin

1 can condensed cream of mushroom soup
1 can condensed golden mushroom soup
1 can condensed french onion soup
1 can mushroom pieces (drained)

Several potatoes peeled and diced.
2-3 carrots cut into rounds.

1 2lb pork tenderloin

Pour all soups in your crock-pot. Place your tenderloin in the middle. Spoon mixture over the top of the pork. Place sliced carrots and potatoes around the pork tenderloin.

Cook on LOW setting 6-8 hours

(I had it in for 12 hours and it was still delicious!)