Garden Risotto
1-2 tbsp. olive oil
1/4 cup chopped green onions
1 cup short-grain Arborio Rice
1 (14.5 oz) can ready to serve vegetable broth
3/4-cup water
1 cup chopped fresh broccoli
3/4 cup shredded carrots
1 teaspoon dried thyme leaves
2 tablespoons fresh shredded Parmesan cheese

In a large non-stick skillet, heat oil over medium until hot (not boiling). Add green onions; cook two minutes, or until tender, stirring occasionally. Add rice, cook and stir 2 minutes.

Add broth and water; bring to a boil. Reduce heat to medium-low, cover, and let simmer for 10 minutes.

Stir in broccoli and carrots; simmer an additional 5 – 10 minutes. Remove from heat; stir in thyme. Cover, let stand 3 minutes. Sprinkle with cheese. Serve hot.

Great served with baked Salmon and hot rolls!

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Nacho Supreme
1 lb Hamburger
1/2 cup chopped onions
1 (16 oz) can refried beans
1/2 jar (26 oz) thick and chunky salsa
1 can (4 oz) chopped green chilies
12 oz Velveeta cheese, cubed
1 (16 oz) container sour cream
1 (6 oz) can medium black olives, sliced

Brown hamburger and onions. In a separate pan, mix together beans, chilies, salsa, cubed cheese and cooked hamburger onion mixture. Spread in a 9 x 13 baking dish. Bake for 30 minutes or until bubbly and hot. Mix sour cream and olives together and drop by spoonfuls on top of hot mixture. Swirl around with a butter knife. Serve over tortilla chips.

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Crispy Waffles
2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2-cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4-teaspoon salt
1/2-teaspoon vanilla extract

Preheat waffle iron. Beat eggs in large bowl until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.

Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
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Old Fashioned Syrup
1/2-cup butter
1-cup sugar
1-cup heavy cream
1 tsp vanilla

Combine ingredients in small saucepan. Heat through, but do not boil. Serve hot. Store leftovers in the fridge.

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Chicken & Sausage with Rice
12-16 oz. Sweet Italian Sausage Link
1-cup Kraft Greek Vinaigrette Dressing
4-6 chicken tenderloins, sliced
16oz fresh mushrooms, sliced
2-cups chicken broth
2 tbsp cornstarch
1/4-cup water
2 cups cooked white rice

Begin cooking rice. Add dressing and chicken pieces to skillet. Cook chicken on both sides. While chicken is cooking, cut sausage into bite size pieces, set aside.

When chicken is cooked, stir in sausage pieces, mushrooms, and broth. Continue simmering until mushroom reach desired tenderness. Dissolve cornstarch in a 1/4-cup cold water and add to skillet. Bring slowly to a boil. Reduce heat to low; cover. Simmer 15 minutes, stirring occasionally to avoid sticking. Once sauce has thickened, serve over steamed rice.

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Basil Tomato Pasta
2 cups fresh tomatoes, diced
1 pkg (8oz) cream cheese, cubed
1/2 cup Kraft Sun Dried Tomato Dressing
1/2 cup fresh basil, chopped
1 pkg (8oz) Penne Pasta
1 can corn

Preheat oven to 350 degrees. Toss tomatoes, cream cheese, and corn. Cover with dressing. Let marinate for at least 2 hours in the fridge.

Cook pasta according to package directions. Toss pasta with tomato mixture. Place in baking dish. Cover with foil. Bake at 350 degrees for 20-25 minutes. Serve.

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Parmesan Bites 
1 pkg (8oz) cream cheese, softened
1-cup fresh Parmesan cheese, shredded
2 cans (8 oz EACH) refrigerated crescent rolls
1/4 cup chopped green peppers
2 tbsp fresh parsley, chopped

Preheat oven to 350 degrees. Mix cream cheese and 3/4 cup Parmesan cheese with electric mixer until well blended. Add parsley and green peppers. Mix until just combined.

Separate crescent rolls into 8 rectangles; press perforations together to seal. Spread 2-3 tbsp of the cream cheese mixture on each rectangle. Fold dough over the mixture on both sides to enclose filling. Cut each one into 4 equal size squares. Place each one seam side down on baking sheet. Sprinkle with remaining 1/4-cup Parmesan cheese. Bake 13-15 minutes at 350 degrees.

*** These are great served as an appetizer with Italian dishes. We love them with Parmesan Chicken, Spaghetti, and Manacotti!***

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Poppy Seed Chicken
4 cups cubed chicken
2 (4oz) cans sliced mushrooms
2 cans cream of mushroom soup
1 (16 oz) container sour cream
2 stacks Ritz crackers, smashed
poppy seeds

Combine sour cream and cream soup in separate bowl. In a 9x13 pan layer chicken, than mushrooms, sour cream mixture. Sprinkle top with crackers and poppy seeds. Bake at 350 degrees for 30 minutes or until crackers are lightly browned and casserole is bubbly.

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Sloppy Joe’s
1 – 1 1/2 pounds hamburger
1 (15 oz) can Hormel Chili-NO BEANS
1 small onion; chopped
1-2 tbsp. brown sugar, to taste
1/2 cup ketchup
1/2 tsp. salt
1 tbsp. mustard
1/8 tsp pepper
1-2 tbsp. Worcestershire sauce, to taste

Brown hamburger and pour off grease. In a separate pan, sauté onion in butter until tender. Combine meat, onion, and remaining ingredients. Cover and cook on low in pan or crock-pot for 2-4 hours. Stir occasionally.

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Breakfast Crepes
2-cups flour
4 eggs
1-cup milk
4 tbsp. sugar
1-cup water
1/2 tsp. salt
4 tbsp. butter or margarine, melted
2 tsp. Vanilla (optional)*
 
In a large mixing bowl, whisk together the flour and eggs. Gradually add in the milk and water, stirring to combine. Add the salt, butter, and vanilla (opt.); beat with mixer until smooth. Batter will be runny.
 
Heat a lightly oiled griddle (or crepe pan) over medium heat. Pour or scoop batter onto the pan, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter evenly coats the surface of the pan.

Cook the crepe for about 2 minutes or until the bottom is lightly browned. Loosen with spatula, flip and cook 2 minutes (or until lightly browned) on other side. Serve hot.

Leftover crepes can be frozen with wax paper in between each crepe for use later.

*Note: Add the optional vanilla to the batter if you plan to fill crepes with a sweet filling (i.e. strawberries and whip cream, fresh fruits, jam and cream cheese, brown sugar and butter, etc.). Omit the vanilla if you plan to fill the crepes with something non-sweet (i.e. scrambled eggs, hash browns, sausage, cheese, etc.)

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Breakfast Sausage Casserole

1-pound ground pork sausage, cooked and drained
1 teaspoon mustard powder
1/2-teaspoon salt
6 eggs, beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
8 ounces mild Cheddar cheese, shredded

Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.

In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Stir quickly to avoid breaking up the bread pieces. Pour into a greased 9x13 inch-baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.

Preheat oven to 350 degrees F (175 degrees C).

Cover, and bake 40-45 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 15-20 minutes, or until set.

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Broccoli Casserole
2 (10 ounce) packages frozen chopped broccoli
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups instant rice
3/4 cup chopped onion
1/4-cup butter
1 (16 ounce) jar process cheese sauce
Salt, to taste
Ground black pepper, to taste

Cook rice as directed on box.

Sauté onions in margarine until done.

Steam broccoli.

Mix together broccoli, soup, rice, onion, butter or margarine, and cheese. Season with salt and pepper to taste. Place in a 9 by 13 inch ovenproof dish.

Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).

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Lemon Chicken with Thyme
2/3-cup flour
1 tsp. Salt
1 1/2 tsp pepper
6 boneless, skinless chicken tenderloins
1 medium onion chopped
2 tablespoons butter or margarine
2 cups chicken broth (canned or made with bouillon)
2 tablespoons lemon juice
Olive oil

In a reseal-able plastic bag combine flour, salt, and pepper; shake to combine. Add chicken and shake to coat. Remove chicken and reserve remaining flour. Brown chicken in oil, for about 5 minutes per side. Transfer chicken to a plate. Coarsely chop onion. In a large skillet, cook onion in butter for 2-3 minutes or until onion is clear. Using a whisk, stir in reserved flour mixture. Add broth, 2T of lemon juice and thyme. Bring to boil, stirring constantly. Add chicken, cook until chicken is done.

Suggested serving: side of rice pilaf and a steamed vegetable.

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Chicken and Dumplings

Chicken and Gravy
1 broiler chicken
Water
Chicken bouillon

Dumplings
3/4-cup flour
1/2 tsp salt
3 tsp. baking powder
1 egg
1/3-cup milk

Rinse chicken and place in a large pot. Cover completely with water. Add desired amount of chicken bouillon and bring to a boil. Cover and let simmer for 3-4 hours or until chicken done and falling off the bones. Remove chicken, reserving broth and juices in the pan. Remove chicken from the bones and cover for later use. Strain broth, return to pan, and bring to a boil. (You can also place in quart jars and save in the refrigerator until use. Can store in fridge for up to 1 month. Note: A fatty layer will float to the top and harden when broth is stored in the refrigerator. Just scoop it off and discard. Makes a lower-fat version of this recipe!)

Bring broth to a boil and thicken into gravy. Season and flavor as desired. In a separate bowl mix together flour, salt, and baking powder. Add egg and milk and mix until just combined. Quickly drop tablespoons of dough into the simmering chicken gravy. Cover and cook on low heat (just simmering) for 20 minutes. Try to avoid removing the lid and your dumpling will stay fluffy. Lifting the lid can cause them to be tough.

While dumplings are cooking, dice up chicken into bite size pieces. Heat and serve with hot dumplings and gravy. Great with steamed vegetables.

Note: If your pan is large enough, this recipe can be doubled. Cook time may need to be slightly increased.

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Three Cheese Manicotti
1 (8oz) package manicotti pasta or large shells
16 ounces ricotta cheese
12 oz mixed cheese, any variety
2 tablespoons sour cream
1/3 cup dried seasoned breadcrumbs
1/4 cup chopped fresh parsley OR 1 tsp dried parsley
salt and pepper to taste
2 cups spaghetti sauce
 
Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain. DO NOT OVER COOK MANACOTTI NOODLES.

In a large bowl, combine ricotta cheese, mixed cheese, sour cream, breadcrumbs, parsley and salt and pepper to taste; mix well. Note: Mixture will be very thick. In a 9 x 13 inch baking dish, spray dish with non-stick cooking spray and cover bottom of dish with a thin layer of spaghetti sauce. Fill each manicotti with cheese mixture and place in dish; cover with remaining sauce. Sprinkle cheese on top of sauce.

Bake in preheated oven, uncovered for 40 minutes; serve.

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Eggplant Parmesan
1 eggplant, peeled and thinly sliced
2-3 eggs, beaten
Salt
1 (15oz) container cups Italian seasoned bread crumbs
2 (26 oz) jars (or cans) spaghetti sauce, any variety
olive oil
1 (16oz) pkg grated mozzerlla cheese
1 (6oz) pkg fresh, grated parmesan cheese

Peel and slice eggplant and lightly salt each side. Lay slices in colander for 30-40 minutes. Place colander in sink or on top of dish to dispose of liquid that will drain off.

Preheat the oven to 350 degrees. Beat eggs in a small bowl. Set aside. Rinse eggplant in cool water to remove salt and liquid. Dip eggplant slices in raw egg, then in bread crumbs. Meanwhile, pour enough olive oil to lightly cover the bottom of a non-stick fry pan. Turn up to medium heat. When oil is hot lay egglplant slices in pan and lightly brown each side in olive oil. You will need to slowly add more oil as you cook more eggplant.

Lay fried eggplant in a single layer on the bottom of ungreased 9x13 pan. Sprinkle layer with mozzarella and parmesan cheeses. Pour a layer of sauce on top and spread evenly. Continue frying and layering until eggplant is gone. Put a layer of sauce on top and sprinkle lightly with cheeses. Bake in 350 degree oven for 30-45 minutes or until cheese on top is lightly browned. Enjoy...

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Easy Chicken Parmesan
4 boneless chicken breast halves
1 cup seasoned bread crumbs
1/4 - 1/2 cup olive oil
2 cups Pasta Sauce, any style
½ cup shredded mozzarella cheese
2-4 tbsp. grated Parmesan cheese
4 cups hot cooked spaghetti

Bread raw chicken pieces. Place in heated skillet with olive oil and lightly brown each side of chicken. Place chicken in 2-qt. baking dish. Top with pasta sauce. Sprinkle with Mozzarella and Parmesan cheese.

Bake at 400°F for 25-30 min. or until chicken is done.

Serve chicken and sauce over noodles. Serves 4.

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Breakfast Pizza
Refrigerated Pizza Crust (13.8 oz)
1 (2.64 oz) pkg. Country gravy (any style)
7 eggs
1 package (low sodium)bacon
1 lb. (low sodium) sausage
Approx. 1 cup shredded cheese (any variety)

Cook scrambled eggs, cook bacon, cook sausage, make country gravy; all separately. Unroll pizza crust on baking sheet, according to directions. Bake for 7-8 minutes or until lightly browned (use oven temperature from can of crust), but not completely cooked. Note: You may want to pull up the sides to form a crust around the edges. On the pizza crust spread the gravy. Sprinkle the eggs, bacon, and sausage over the gravy. Sprinkle cheese over the top. Put in oven and bake until cheese is melted well. About 7-9 more minutes.

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Chicken Alfredo
1 pkg. Cream cheese
4 T. butter
1 C. milk
1/8 tsp pepper
1/8 tsp salt
1/4 tsp garlic powder
1/2 pkg. frozen broccoli
1 C. cooked and cubed chicken (or pre-cooked shrimp)
1 pkg. Alfredo noodles

Cook noodles according to pkg directions. Melt on low cream cheese and butter. When all melted together, add milk. Stir constantly until creamy. Add salts and pepper. Add broccoli and cook until broccoli is thawed. Add Chicken. Warm through. Put over noodles.

Note: Sometimes the sauce gets a little thick if it sits too. If this happens, just add a little more milk and cook until hot before serving.

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Slow Cooker Roast and Veggies
2 to 3 large potatoes, peeled and sliced
1 large onion, thinly sliced
1/2 lb. peeled baby carrots
3 to 4 lb. Beef or Pork Roast
1 (1-oz.) pkg. dry onion soup mix
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup water or beef broth

Layer vegetables in bottom of 3 1/2- to 5-quart slow cooker. Place roast on top of vegetables. Sprinkle with soup mix, salt and pepper. Pour water or broth over top. Cover and cook on Low for 8 to 10 hours (High: 4 to 5 hours)

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Mexican Casserole
2 lbs. ground beef
one small onion; chopped
Chili Powder
Cumin
Pepper
2 boxes jiffy cornbread mix
1 can whole kernel corn; drained
1 can cream style corn
8oz shredded fiesta blend cheese*

1 (10oz) can Rotel brand canned tomatoes; drained**

Brown ground beef, drain well. Season to taste with chili powder, cumin, and pepper. Add chopped onion and continue cooking on low heat until onion is tender. Mix one box Jiffy corn bread mix according to package directions. Pour into bottom of greased 9x13" pan; spread evenly on bottom. On the cornbread, layer as follows: ground beef/onion mixture, corn, creamed corn, Rotel tomatoes, and cheese. Mix second box of Jiffy & spoon over top. Spread as evenly as possible without mixing with cheese. (It will spread as it cooks so don’t worry if it looks messy!)

Bake at 350 degrees for 25-35 minutes, or until the cornbread is lightly browned.

*The Fiesta blend cheese that I use contains: monterey jack, mild cheddar,and asadero cheese. You can use whatever you prefer or have on hand.

**Rotel tomatoes can be found in the canned vegetable aisle. I used a generic, but they come in a lot of different flavors so just choose what works for you.

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Enchilada Casserole
2 cans cream of chicken soup
1 c. sour cream
1 cup grated cheddar cheese
1 small can diced green chilies
1/2 tsp onion powder
1/2 tsp chili powder
12 corn tortillas
1 cup chicken (cooked and cubed)

Combine first 6 ingredients in a bowl. Add chicken pieces to mixture. Tear up corn tortillas and carefully fold into the mixture. Pour into a 9x13 pan. Bake at 350 degrees for 20-30 minutes or until sauce is bubbly.

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Lowell's Crockpot Chili
1 can kidney beans (16oz) -- drained
1 can pinto beans (16oz) -- drained
2 cans diced tomatoes (14.5oz) – NOT drained
1 pound ground beef -- browned and drained
¼ cup chopped onions
¼ cup green peppers
1-2 teaspoons garlic powder
3 tablespoons chili powder
1-teaspoon pepper
1-teaspoon cumin
Salt -- to taste

Brown and drain hamburger, then add chopped onions and peppers. Continue cooking on low heat until onions and peppers are tender. Add all ingredients to crock-pot. Simmer until done (high 4-5 hours, low-5-7 hours). Great with corn cakes! Recipe can be doubled. Freezes well!

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Crescent Casserole
1 can of crescent rolls
2 chicken breasts cooked and cut into bite size pieces
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 soup can of milk
1 cup cheddar cheese

Roll a little chicken up in each crescent rolls and place in a casserole dish.  Combine both soups and milk together and mix well.  Pour over top of crescent rolls. Top with cheese and bake for 25-30 minutes at 375 degrees.  This is great served over rice.

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Tortilla Pie
1/2 to 1 lb hamburger
1/4 C. onion
6-6in. flour (or corn) tortillas
1 C. cheddar cheese
1 can chili beans
1 8 oz can tomato sauce
1 10oz can red enchilada sauce
Olives

Sauté hamburger and onion until no longer pink. Mix sauces & beans together: Layer in a crock-pot: sauce, tortilla, hamburger mix, and cheese - repeat. Keep a little sauce to put on the top with olives. Cook for 3 to 4 hours. Garnish with lettuce & tomato - serve with tortilla chips.

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Simple Lasagna
8 ounces lasagna noodles
1-pound ground beef
1/4 cup minced onions
1-teaspoon salt
1/2-teaspoon garlic salt
1 (32 ounce) jar spaghetti sauce
1 (16 ounce) package large curd cottage cheese
1-pound (16oz) mozzarella cheese, shredded

Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain.

In a large skillet over medium heat, sauté ground beef, onions, salt and garlic salt until meat is brown. Drain excess fat, add spaghetti sauce to beef mixture, and bring to a boil. Reduce heat, and simmer for 15 to 20 minutes.

Preheat oven to 350 degrees F. Grease a 9x13 inch glass baking pan.

Line bottom of pan with three lasagna noodles. Spread 1/3 of sauce mixture over noodles. Layer 1/3 of the cottage cheese over the sauce. Sprinkle 1/3 of the mozzarella over the cottage cheese. Repeat this layering process until all ingredients are used up.

Bake in the preheated oven for one hour. Let stand for 10 minutes before cutting and serving.

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Pork Chop Casserole
4 pork chops
4 potatoes, sliced
1 can cheddar cheese soup
1 can French onion soup

Spray casserole dish and place potatoes in bottom, chops on top. Mix soups together and pour over chops and potatoes. Cover and bake at 350 degrees for 1 hour.

--OR--

Mix soups in crock-pot, add chops and cook on low 4-6 hours. Cook potatoes separately and use soups as gravy for them.

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Crab Salad
3 cups seashell pasta
1 lb. imitation crabmeat
2 green onions, diced
1 ½ cups miracle whip
2 tbsp. White vinegar
2 tsp lemon juice
2 tsp sugar
½ tsp. garlic powder, to taste
½ tsp. dried dill weed, to taste
½ tsp. dried basil, to taste
½ tsp. dried oregano, to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water and drain.

In a large bowl, whisk together the miracle whip, vinegar, lemon juice, sugar, garlic powder, dill, basil, and oregano, adjusting seasonings to suit your taste.

Add the pasta to the dressing and toss to coat. Add the crab, green onion, and grape tomatoes and gently fold into the salad mixture. Cover and refrigerate until serving. Note: Tastes best if left refrigerated overnight!

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Chicken Broccoli Bake
1 bag frozen broccoli florets
2 cups cubed cooked chicken
2 cans Cream of chicken soup
1 C. Mayo
1 T lemon juice
1 C. shredded cheese (any variety)
1/2 cup shredded cheese

Cook broccoli until just tender and put in the bottom of a 9x13-baking dish. Put chicken on top of broccoli. Combine cream soup, mayo, and lemon juice and 1/2 cup shredded cheese. Pour mixture over chicken and broccoli. Sprinkle 1 cup shredded cheese on top. Bake at 300 degrees for 30 minutes. Serve over rice or noodles.

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Lowell's Meatloaf
2 (8oz) cans tomato sauce
***Use one IN meatloaf and one ON TOP of meatloaf***
2 lbs lean ground beef
2 eggs, beaten
1/2-cup cornflakes (may substitute saltine crackers, if desired)
1/2-cup italian bread crumbs
Oregano, to taste
Garlic, to taste
minced onion, to taste
Salt and Pepper, to taste

Preheat oven to 400 degrees. Mix one can tomato sauce with beef eggs, seasonings, and cornflakes. Mix well. Press firmly into loaf pan. Bake uncovered for one hour. Remove from oven, drain grease. Pour second can of tomato sauce on top and bake for 10-15 more minutes.

** I also like to use bar-be-que sauce on top instead of the other can of tomato sauce.