Slow Cooker Tacos

Prep Time: 10 minutes
Cook Time: 8-10 hours or 3.5-4 hours
Serving: 8

Ingredients:

• 4 frozen chicken breasts
• 1 can black beans (rinsed and drained)
• 2 handfuls frozen corn
• 15 oz jar salsa
• 1 cube cream cheese (8 oz)
• tortillas
• shredded cheese (optional)

Preparation:

Put first 4 ingredients in crockpot.  Cook on high for 3.5hrs.  Take out chicken and shred with fork.  Put back in crockpot.  Turn crockpot to low and add 1 cube of cream cheese for remaining 30 minutes.  Serve in tortillas and top with shredded cheese (optional) and whatever else you like on tacos.

These tacos are amazing!

Vanilla Honey Butter

Put this on warm bread for a yummy treat!

Ingredients:
1/2 c. butter
1/4 c. honey
1 tsp. vanilla

Instructions:
Mix all ingredients in a mixer on low speed for about 7 minutes (or until well mixed).  If it is too runny, keep it in your fridge for a few minutes.

Pomegranate Parfait

This is more of an idea than a recipe.  I wanted to buy a pomegranate, but didn't know what to do with it.  So I made a parfait!  You could play with this and use whatever fruit and yogurt you'd like.  Here's what I did (served 3):


Ingredients:
1 pomegranate, shelled
1 flat raspberries
1 banana, sliced
5 containers Yoplait light vanilla whipped yogurt
3 cookie sticks

Instructions:
Divide half of the fruit between 3 glasses
Put a container of whipped yogurt in each glass
Put the rest of the fruit on top of the yogurt
Top each glass with a little more yogurt
Put a cookie stick in each glass


Yum!

Ham & Potato Baked Omlet

I wasn't sure what to call this recipe.  I made it up last night based on the sack of baby red potatoes and leftover ham I needed to get rid of before it went bad.  It was SO delicious.  You could play around with it eg. use less butter, add peppers, use different kinds of potatoes or hash browns, add spinach, add more eggs, etc.  I don't think you could really ruin it.  Here is how I made it.  I used my Vialdia Chop Wizard to chop the potatoes, onions and ham.  It made it so fast and easy and I think when everything is uniform in size it cooks more evenly.

Ingredients:
3 cups diced baby red potatoes
1/3 c. butter, melted
seasoning salt to taste
1 cup diced ham
1/2 onion, diced
2 eggs
1/2 c. milk
1 tsp salt
1/2 tsp. pepper

Directions:
Preheat oven to 425.  Layer potatoes in the bottom of a 9" pie pan.  Drizzle with melted butter and sprinkle with seasoned salt.  Bake in preheated oven for 20 minutes.  Combine ham, cheese and onion in a small bowl.  In a separate bowl whisk together eggs, milk, salt, pepper and seasoning salt.   Pull potatoes out of oven after 20 minutes and spread the ham mixture over the top.  Pour the egg mixture on top of that.  Reduce oven heat to 350 and bake for 20 - 25 minutes until filling is golden brown.

Lettuce Salad

Serves 8
Ingredients:
Green or red leaf lettuce
Grape tomatoes
Slivered almonds (toasted)

Dressing:
1 clove minced garlic
1 tsp. salt
1/4 tsp pepper
2 T red wine vinegar
1/2 c. vegetable oil

Mix dressing ingredients in blender.
Toss with salad
Sprinkle parmasean cheese on top.

Grandma's Minestrone Soup

1/2 lb bulk sausage
2 qt. water

Brown sausage and drain
Add water adn simmer for 5 minutes

Add:
2 onions, chopped
2 large carrots, sliced
2 large celery stalks, diced
1/2 c. small white beans
1 28 oz pureed tomatoes
2 8  oz tomato sauce
2 c. beef bouillon
1 Tbsp. parsley flakes
1/2 tsp basil
1 tsp oregano
Salt, pepper and garlic to taste
Simmer four hours

30 minutes before serving add:
1 can kidney beans
1 can green beens
1 c. small shell macaroni

Lime Salsa

Ingredients:

1 avocado

1 large tomato

1/4 c. lime juice

1/3 c. cilantro

2 Tbsp. canola oil

2 tsp sugar

1/2 ts. salt

1 can corn (drained)

1 large purple onion

Instructions:

Mix all ingredient together.  Serve with tortilla chips or on grilled chicken sandwiches.

Picture Courtesy For the Love of Cooking

Chevy's Pico de Gallo

Ingredients:
2 c. (1 lb) tomatoes, diced
1/2 c. white onion, diced
2 Tbsp chopped cilantro
1 1/2 Tbsp minced jalapeno
2 tsp fresh lime juice
1/2 tsp salt

Directions:
Combine all ingredients, mix well.  Serve chilled.

Picture Courtesy of Gluten Free Mommy

Santa Fe Salad

Salad Ingredients:
2 heads romaine lettuce
2 c. monteray jack cheese
1 c. frozen young white corn
1 c. black beans, drained
4 green onions, chopped
2 ripe tomatoes, chopped
2 cups tortilla strips
2 ripe avocados, diced

Salad Directions:
Toss ingredients together, tortilla strips on top.  If serving as a meal, add 3 c. cooked diced chicken. Serve dressing (recipe below) on the side.

Spicy Salsa Ranch Dressing:
1 c. milk
1 Tbsp white vinegar
1 c. mayonnaise
1 package ranch dressing mix
1 c. fresh salsa (or Kirkland bottled salsa works too)

Dressing Instructions:
Mix all ingredints together in bowl with a whisk until well blended.

Lion House Rolls

2 c. warm water (110 - 115 degrees)

2/3 c. nonfat dry milk

2 Tbsp. dry yeast

1/4 c. sugar

1 tsp. salt
1/3 c. butter
1 egg
5 - 5 1/2 c. all purpose flour

Directions:
Combine water and milk and stir until dissolved.  Add yeast, sugar, salt, butter, egg, and 2 c. flour.  Mix on low speed until moistened.  Turn to medium speed for 2 minutes.  Add 2 c. flour.  Mix on low speed until moistened.  Turn to medium speed for 2 minutes. Mix in remaining flour by hand.  Dough should be soft, not overly sticky and not stiff.  It may not benecessary to use all of the flour.  Scrape dough off side of bowl and pour 1 Tbsp. vegetable oil around side of bowl.  Turn dough over in the bowl so it is covered with oil.  Cover with plastic wrap and allow to rise unitl doubled in size.  Sprinkle board with flour and put dough on flour.  Shape into rolls and place on greased baking pan.  Let rise until rolls double in size.  (Approximately 60 - 90 minutes).  Bake at 400 degrees for 15 - 20 minutes.  Recipe makes 30 rolls.

Picture Courtesy of Addictive Allens

Oriental Chicken Salad

Salad Ingredients:
4 chicken breast halves - boiled and cut up
1 small can crunchy CHinese noodles
1 handful Chinese pea pods cut up
1 head romaine or red-leaf lettuce; rinsed and cut into bite-sized pieces
1 4oz bag slivered almonds
12 oz cooked linguini noodles
1/2 small white onion, diced

Salad Directions:
Combine all ingredients and put into large serving bowl.  Top with dressing:

Dressing ingredients:
1 c. white vinegar
2 c. oil
2 tsp. dry mustard
1/2 small white onion
2/3 cup sugar
2 tsp salt
2 tsp celery seeds

Dressing Instructions:
Put all of the above ingredients in a blender and mix until smooth.  Pour over the top of the salad and serve immediately.  The crunchy cheinese noodles go soggy over time, so only make as much as you will eat or you will have soggy leftovers.

If you have time to make this ahead of time, it tastes better if you can soak the cooked chicken in the dressing (keep in a large zip loc bag in the fridge) for a few hours.  Serve with orange rolls!

Double Cream Key Lime Pie

Prep Time: 10 min

Cook Time: 4 hours
Servings: 8

Ingredients

• 15 oz can Sweetened Condensed Milk
• 6 Tbsp Lemon Juice
• 2 Tbsp lime juice
• 1 pint whipped cream (half for the pie, and half to garnish)
• Green food coloring (optional)
• 24 Graham Crackers (2 Packages)
• 1/4 cup Sugar
• 6 Tbsp Butter

Preparation
For the Graham Cracker Crust, place graham crackers in plastic bag and finely crush (rolling pin works well).  Measure 1.5 cups of crushed graham crackers into medium bowl.  Add sugar.  Melt butter and add to mixture.  Stir or blend together with your hands.  Press into pie tin.  Bake for 8-10 min at 350 degrees.

For the Pie Filling, blend milk, lemon juice and lime juice with a beater.  Fold in 1/2 pint whipped cream and add food coloring.  Pour mixture in the cool graham-cracker crust and chill for several hours.  Top with the remaining whipped cream and serve.

This is probably the best Key Lime Pie I have ever had.  I got the recipe from my neighbor/Young Women Leader.  It is very creamy and I love the crust.

Tollhouse Pie

Ingredients:

1 9" pie shell
2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
1 cup butter melted
1 cup semi sweet or milk chocolate chips
1 cup chopped pecans or walnuts (optional)

Instructions:
beat eggs until foamy. Beat in flour and sugars until well blended. Add butter and blend. Stir in chips and nuts. Pour into unbaked pie shell. Bake one hour at325. Serve warm with vanilla ice cream.

Picture Courtesy of: Network of Food

Ritz Cracker Chicken

Ingredients:
8boneless skinless chicken breasts
2 cups crushed ritz crackers
1/4 cup parmesan cheese
2 tsp garlic salt
1tsp seasoned salt
1 cup sour cream (or nonfat plain yogurt)

Instructions:
combine crushed crackers, parmasean, salt and seasoned salt in shallow dish. Pat chicken dry and coat with sour cream. Dip each piece in crumb mixture and arrange in 9x13 baking dish. Bake at 350 for 45 minutes.

Quick chicken noodle soup

Ingredients:
4 chicken breasts
5 carrots, sliced
1 stalk celery, sliced
1 onion, chopped
2 quarts water
4 chicken bouillion cubes
1 can cream of chicken soup
1 tsp basil
Pepper to taste
1/2 package grandma's frozen homemade noodles, thawed

Boil chicken in water for 20 minutes, cut into small pieces. Boil veggies, bouillion and water for 15-20 minutes. Add cut up chicken. Add cream of chicken soup, basil and pepper and bring to a boil before adding defrosted noodles. Cook for an additional five minutes.

Easy Apple Crisp

ingredients:
1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
1/2 cup butter, melted
3 cups apples - peeled, cored and chopped
1/2 cup white sugar
2 teaspoons ground cinnamon

Instructions:
Preheat oven to 350 degrees F (175 degrees C.) Lightly grease an 8 inch square pan.
In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture.
Bake in the preheated oven for 40 to 45 minutes, or until golden brown.

Sticky Buffalo Wings

Prep Time: 5 minutes
Cook Time: 35-40 minutes
Serving: 2-3

Ingredients

• 1/2 cup soy sauce
• 3 Tbsp sugar
• 3 Tbsp brown sugar
• 1 Tbsp white vinegar
• 1 tsp ginger
• 1/4 tsp garlic powder
• 2 chicken bouillon cubes dissolved in 1 cup water (microwave)
• 3 lbs chicken wings

Preparation
Put chicken in electric fry pan (spray pan).  Pour mixed sauce on top.  Fry pan set to 325 degrees. Cover. Stir every 10 minutes.  Cook for 30-35minutes or until right sticky consistancy.  If you cook for too long, the sticky sauce becomes tar like and not very good (although still edible).  You want to cook it until the sauce is no longer watery and the wings are sticky.  You'll know.  WARNING: Men can eat a lot of these, so if you are cooking for men, cook more.

Tortellini Soup

Yummy served with bread on a cold winter's day.

1 lb mild italian sausage
1 onion, chopped
2 cloves garlic, minced
1 c. water
2 (13 3/4 oz) cans of beef broth
1/2 cup white wine or apple juice
3 carrots, sliced
1 (28-oz) can crused tomatoes
1 tsp basil
1 tsp oregano
1 c. sliced zucchini (optional)
4 Tbsp parsley, chopped
1 green pepper, chopped
8 oz cheese tortellini (refrigerated or frozen)

fresh grated Parm cheese.

In large soup pan, brown sausage. Drain fat and add chopped onion and garlic and cook until tender. Add water, broth, wine, carrots, tomatoes, basil, oregano, zucchini, parsley and green pepper. Simmer for 30 minutes or longer. Add tortellini 5 to 10 minutes before serving and cook until tender, but not soggy. Garnish each serving with Parm cheese.

Baked Coconut Tilapia

1/2 cup sweetened flaked coconut
1 cup fresh bread crumbs
1/4 teaspoon salt
1/2 teaspoon pepper
1 egg
2 tilapia fillets (about 6 ounces each)

Preheat oven to 425 degrees. Combine 1/4 cup coconut and bread crumbs in a food processor and process until fine crumbs form. Pour in a shallow dish and stir in remaining coconut, salt and pepper. Beat egg in a shallow bowl. Dip fish in egg, then in coconut mixture. Place on a small, ungreased baking sheet. Bake, turning once, until crust is light golden brown and fish is flaky, about 7 minutes per side.

Prep time: 20 minutes

Total time: 45 minutes
Servings: 2

Creamy Rice Pudding

A great way to use your leftover rice!

Ingredients

• 1 1/2 cups cooked white rice
• 2 cups milk, divided
• 1/3 cup white sugar
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract

Directions 

In a medium saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm or cold with cinnamon on top.

Baked French Toast

Ingredients

• FRENCH TOAST
• 1 loaf Crusty Sourdough Or French Bread
• 8 whole Eggs
• 2 cups Whole Milk
• ½ cups Whipping (heavy) Cream
• ¾ cups Sugar
• 2 Tablespoons Vanilla Extract
• Topping
• ½ cups All-purpose Flour
• ½ cups Firmly Packed Brown Sugar
• 1 teaspoon Cinnamon
• ¼ teaspoons Salt
• 1 stick Cold Butter, Cut Into Pieces
• Fresh Fruit (optional)

Preparation Instructions

Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
Scoop out individual portions. Top with butter and drizzle with maple syrup.

Slow Cooker Chili

I made this for the ward chili cook-off and it was the first time I've ever made chili.  Though I did not win the contest, this recipe was a winner to me!  Too bad Jack hates chili or I'd be making this all winter:

Ingredients

• 2 pounds ground beef
• 2 (16 ounce) cans kidney beans, rinsed and drained
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 2 medium onions, chopped
• 1 green pepper, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons salt
• 1 teaspoon pepper
• Shredded Cheddar cheese

Directions

In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired.

Broiled Tilapia Parmesean

Prep time: 5 minutes
Cook time: 10 minutes
Makes 4 servings

Ingredients:
1/4 cup Parmesan Cheese
2 Tablespoons butter, softened
1 Tablespoon & 1 1/2 teaspoons of mayonnaise
1 Tablespoon fresh Lemon juice
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
1 lb. tilapia fillets or white mild fish
Juice from a lemon

Directions:
1. Preheat oven to broil & line cookie sheet with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter , mayo, and lemon juice. Add the dried basil pepper, onion powder, & celery salt. mix well & set aside.
3. Arrange fillets in a single layer on the prepared pan. Squeeze a fresh lemon over the top of them. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture. Broil for 2 more minutes or until the topping is browned & fish flakes easily with a fork. Be careful not to over cook the fish.

Summer Bowtie Pasta Salad

Ingredients:

1 bag Bowtie pasta, cooked
Two handfuls of grape tomatos
1 can large black olives
1 cup of feta cheese, crumbled
1 can artichoke hearts, drained & chopped
1/4 cup Kraft zesty italian dressing
1 cup Mayonnaise (can use light mayo too)
1/2 cup Pesto
Pine nuts, toasted

Cook pasta according to package directions, cool. Mix in tomatoes, olives, feta, pine nuts, & artichoke hearts. In a small bowl mix Italian dressing, Mayo, and Pesto. Toss with pasta and serve.

You can add grilled chicken to this to make it more of a meal too.

Easy Curry Chicken

If you like curry, you'll love this recipe. I used lite coconut milk instead of heavy cream and it was really good. I also used shelled edamame beans instead of zucchini because I didn't have any zucchini on hand. The edamame was really good though. I also left out the fresh basil because I did not have any. I thought this was really great and we'll for sure make it again. One warning though, your house will smell like an Indian restaurant for about a day....that is how curry goes!

1 pound boneless, skinless chicken breasts

2 tablespoons curry powder

1/4 teaspoon ground cinnamon
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
2 medium zucchini, thinly sliced
1 1/2 cups low-sodium chicken broth
1 1/2 cups heavy cream
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
Cooked white rice
1/2 cup fresh basil leaves, torn
1/4 cup (1 ounce) almonds, roughly chopped

Rinse the chicken and pat it dry with paper towels. Cut it into 1-inch pieces and place in a bowl. Sprinkle it with the curry and cinnamon, toss, and set aside.

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, 3 to 5 minutes. Transfer to a plate.

Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total. Add the broth, cream, salt, and pepper. Bring to a gentle simmer. Return the onion and zucchini to the skillet and heat until the chicken is cooked through, 5 to 7 minutes.

Divide the rice among individual bowls, top with the curry, and sprinkle with the basil and almonds.

Tip: You can vary the ingredients depending on what you have on hand. Consider substituting coconut milk for the cream, eggplant for the zucchini, cilantro for the basil, or cashews for the almonds.


Yield: Makes 4 servings

Thanksgiving Sweet Potatoes

I prefer these without the Pecans! :)

Ingredients:
Drain and Mash
2 29oz cans of yams
add
1/2 cup milk and 2 beaten eggs
add
1 c sugar
1/3 c melted butter (maybe a little less)
1 tsp vanilla
1 tsp salt

Put mixture in 9x13 glass casserole

Mix together
1 c shredded coconut
1 c crushed pecans
1 c brown sugar
1/3 c flour
1/3 cu melted butter

Sprinkle this mixture on top of yam mixture. Bake for 30 minutes at 325

I think that the smoother you can get the yams, the better they taste. I put mine in a blender and it got them really smooth.

Picture Couresy of Gourmet Kosher Cooking

Ham and Lentil Crockpot Soup

This is a very common dish in Spain. I like to make this if I have leftover ham in the winter months.

This lentil soup recipe is made with ham and garlic, cooked in the crockpot.
Cook Time: 9 hours
Ingredients:

* 2 cups lentils
* 1 to 1 1/2 cups diced ham (leftover ham or prepackaged cubed ham)
* 1 cup chopped onion
* 1 bay leaf
* 2 ribs celery, chopped
* 1/2 cup diced carrots
* 1 clove garlic, minced
* seasoned salt and pepper, to taste

Preparation:
Combine all ingredients with 2 quarts water in the slow cooker. Cook on low, covered, 8 to 10 hours. Taste and adjust seasonings and serve.

You can add the seasonings at the end so that you can get it to taste just right. I usually add about 2 tsp of salt, 1 tsp sugar, 1/2 tsp pepper and a dash of extra virgin olive oil.

Olive Garden Minestrone Soup

Minestrone Soup

Serves 8 (Sometimes I double the recipe because it freezes well)

1. 3 tablespoons olive oil
2. 1 cup minced white onion (about 1 small onion)
3. 1/2 cup chopped zucchini
4. 1/2 cup frozen cut italian green beans
5. 1/4 cup minced celery (about 1/2 stalk)
6. 4 teaspoons minced garlic (about 4 cloves)
7. 4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
8. 2 (15 ounce) cans red kidney beans, drained
9. 2 (15 ounce) cans small white beans or great northern beans, drained
10. 1 (14 ounce) can diced tomatoes
11. 1/2 cup carrot, julienned or shredded
12. 2 tablespoons minced fresh parsley
13. 1 1/2 teaspoons dried oregano
14. 1 1/2 teaspoons salt
15. 1/2 teaspoon ground black pepper
16. 1/2 teaspoon dried basil
17. 1/4 teaspoon dried thyme
18. 3 cups hot water
19. 4 cups fresh baby spinach
20. 1/2 cup small shell pasta

Directions

1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6. Makes about eight 1 1/2 cup servings.

Image Courtesy of: Day by Day Nutrion

Fruit Salsa with Baked Cinnamon Chips

A Yummy Summer Treat

Fruit Salsa & Cinnamon Chips
INGREDIENTS:

* 2 kiwis, peeled and diced
* 2 Golden Delicious apples - peeled, cored and diced
* 8 ounces raspberries
* 1 pound strawberries
* (You can substitute whatever fruit you like, I have used diced bananas and blueberries as well)
* 2 tablespoons white sugar
* 1 tablespoon brown sugar
* 3 tablespoons fruit preserves, any flavor
*
* 10 (10 inch) flour tortillas
* butter flavored cooking spray
* 2 cups cinnamon sugar

DIRECTIONS

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture

Picture Courtesy of: Real Mom Kitchen

Grilled Chicken Shishkabob

Ingredients:
1/2 cup olive oil
4 Tbsp lemon juice
4 cloves garlic, minced
2 Tbsp chopped parsley
2 Tbsp chopped fresh mint leaves or chopped fresh basil
1 tsp salt
1/2 tsp fresh ground pepper
4 boneless, skinless chicken breasts cut into cubes
Your favorite veggies cut into pieces. We like pineapple, red onion and green pepper. You might also use mushrooms, squash, etc.

Combine oil, lemon juice and seasonings into a large Ziploc bag. Add chicken and marinate for several hours. Skewer chicken pieces alternately with veggies. Broil or grill kabobs 10 to 15 minutes, brushing with marinade. Bring reserved marinade to a boil and serve with kabobs, if desired.

Steak and Potato Salad With Blue Cheese Vinaigrette

Serves 4 Hands-On Time: 15m Total Time: 30m
Ingredients

* 1 pound small red potatoes (about 12)
* kosher salt and black pepper
* 1/4 cup plus 1 tablespoon olive oil
* 4 small steaks (such as Newport, flat iron, or top round; 1 1/2 pounds total)
* 1/4 cup crumbled blue cheese (about 1 ounce)
* 2 tablespoons white wine vinegar
* 1 small head Boston lettuce, torn (about 4 cups)

Directions

1. Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until tender, 14 to 16 minutes. Drain, run under cold water to cool, and using a fork or your fingers, break the potatoes in half.
2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steaks with 1 teaspoon salt and ¾ teaspoon pepper and cook to the desired doneness, 4 to 5 minutes per side for medium-rare.
3. In a large bowl, combine the blue cheese, vinegar, the remaining ¼ cup of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce and potatoes and toss to coat. Cut the steak into strips and put on the salad.

Fire Roasted Tomato Soup

Prep Time: 2 minutes
Cook Time: 10 minutes
Serving Size: 4-6

Ingredients:

• Classico Brand: Fire Roasted Tomato Sauce (Biggest Size)
• 1/2 stick melted butter
• 1/2 cup flour
• 1/2 cup milk

 Preparation:
Whisk butter, flour, and milk in pan on medium heat until there are no chunks.  Add tomato sauce.  Heat for 8-10 minutes, or until soup has become preferred thickness.  Serve in bowls.  Best served with Roll or Grilled Cheese Sandwich.

Ham Fried Rice

Prep Time: 15 min
Cook Time: 20 min
Serving Size:  4-6

Ingredients

• 2 Tbsp vegetable oil
• 1.5 cups chopped cooked ham (you can use left over ham or cubed ham found at grocery store)
• 1 red bell pepper, chopped
• 1/2 cup sliced fresh mushrooms
• 3 green onions, chopped
• 1 celery rib, chopped
• 1 large garlic clove, minced
• 1/2 tsp dried crushed red pepper
• 3.5 cups cooked rice
• 2 large eggs, lightly beaten
• 2 cups Edamame prepared (optional)
• 1/4 cup soy sauce
• 1/4 cup teriyaki sauce

Preparation
Cook rice.  While rice is cooking, chop red bell pepper, mushrooms, onions, and celery.  Begin the following steps when the rice is ready.

Stir-fry ham in large skillet or wok at medium-high heat with vegetable oil for 3 minutes or until ham is lightly browned.  Add bell pepper, musrooms, onions, celery, garlic clove, and dried crushed red pepper, and stir-fry 5 minutes.  Add rice, and stir-fry 3 minutes or until thoroughly heated.

Push rice mixture to sides of skillet, forming a well in center.  Pour eggs into well, and cook, stirring occasionally, until eggs are set.  Stir rice mixture into eggs.  Squeeze edamame beans into mixture. Stir in soy sauce and teriyaki sauce.  Spoon into serving bowls.

recipe originally found here