Slow Cooker Lasagana

From Kiersten Isom

1 lb Italian sausage or ground beef
3 cans (15 oz each) Italian style tomato sauce
1/2 tsp salt
15 oz ricotta cheese
15 uncooked lasagna noodles
1 med onion, chopped
2 tsp basil
2 c shredded moxxarella cheese
1 c grated Parmesan cheese

Cook sausage and onion in skillet over medium heat 6 - 8 minutes.  Stir in tomato sauce, basil and slat.  Mix 1 c mozzarella dnd the ricotta and Parmesan.  Spoon 1/4 of the sausage mixture into slow cooker, top iwth 5 noodles broken to fit.  Spread with half of the cheese mixture and 1/4 sausage mixtre.  Top with 5 more noodles, remaining cheese mixturek and 1/4 of sausage mixture.  Top with remaining 5 noodles and remining sausage mixture.  Cover and cook on low heat setting 4 - 6 hours until noodles are tender.  Sprinkle top of lasagna with remaining 1 c mozzarella.  cover and let stand about 10 m inutes or until cheese is milted.    NOTE:  I have made it without meat before and used bottled spaghetti sauce instead of the tomato sauce, basil and slat.  I have also used cottage cheese instead of ricotta.

Frito Pie

From Jocely Denyer

2 slices bacon, ut into 1" pieces
1 clove garlic
1 lb ground chuck
1 med onion, chopped
1 tsp salt
2 Tbsp chili powder
1/2 tsp cumin
1/3 c tomato paste
1 1/2 c water
1 c pinto beans, rinsed and drained
4 - 5 c Fritos corn chips
1 med onion, minsed
1/2 lb monterey jack or cheddar cheese, grated

Cook bacon; add garlic and onion.  Cook until onion is softened.  Add chuck.  Cook until browned.  Drain off fat.  Stir in salt, chili powder, cumin  and tomato paste.  Slowly add 1 1/2 c water and simmer about 10 min.  Chili should be loose but not soupy.  Add beans.  Simmer until heated through.  Serve on a bed of chips topped with cheese.

Homemade Pizza Pockets

By Salena Thomas

Simple, fast, easy, and yummy!

small flour tortillas
1 lb ground meat of choice (breakfast sausage, italian sausage, hamburger, etc)
any other pizza topping you enjoy, chopped (chopped pepperoni, olives, mushrooms, peppers, onions, etc)
1 pkg mozzarella cheese sticks
1 can pizza sauce

Fry up meat and other pizza toppings in large pan until done.  Add enough pizza sauce to make a good filling consistency.  Unwrap all cheese sticks.  Warm tortillas in microwave to make more pliable.  Put one cheese stick on a tortilla.  Put about 1/4 - 1/2 cup filling on cheese.  Fold up tortilla like a Taco Bell burrito, closing the ends.  Place seam side down on sprayed cookie sheet.  Spray the tops of the pizza pockets.  If you like garlic, sprinkle with garlic salt.  Bake in oven at 350 until tortillas are lightly brown.  Make lots.  They freeze well.  You can make them early in the day and bake them at night.  Just easy-peasy.

Spring Rolls
From Loan Kirkland

Filling

Golden Mountain Seasoning Sauce

2 cups Bean threads – soak in water until soft and cut small after you soak

4 cups chopped cabbage

2 cups shredded carrots

¼ c green onion

¼ c cilantro

1/3 c garlic

1 lb. ground turkey or chicken

1 lb ground pork

Garlic salt and pepper to taste

Spring roll sheets

Brown meats together with bay leaves and drain. Mix cilantro, onion and bean threads in a T. of oil over medium high heat. Sauté garlic and meat, season with pepper and garlic and seasoning salt. Add meat to cilantro mixture. Sauté carrots in another T. of oil and season. Add to meat and cilantro mixture. Sauté and season cabbage in a little oil. Add to meat mixture and mix well.

Put about ¼ c. filling on spring roll sheet and roll tightly. Seal roll with brushed eggs mixed with Tbs. water.

Fry in hot oil until crisp and brown.

Turkey Hash

From Joni Page

3 - 4 cooked and cubed potatoes
1/2 chopped onion
1 can mixed peas and carrots
1 lb ground turkey
1 can fat free cream of chicken soup
McCormick's Seasoned Salt

Brown ground turkey, onion and seasoned salt until turkey is well done.  Add potatoes, vegetables, and soup.  Mix together.  Put in casserole dish.  Top with cheese  Bake in 350 oven for 30 minutes.

Healthy Macaroni and Cheese

From Shirley Pauole

7 oz (1 1/2 c) dried multigrain or whole grain rotini pasta
1 1/2 c broccoli florets, finely chopped carrots, or green beans, cut in 1/2 inch pieces
1/4 c finely chopped onion
4 tsp olive oil
1 - 6.5 oz pkg light semisoft cheese with garlic and herb
1 2/3 c fat free milk
1 Tbsp flour
1/2 c reduced fat shredded cheddar cheese
2 oz (1/2 c) Asiago, gruyere or Manchego cheese, shredded
1/2 c crumbled whole wheat baguette or panko (Japanese-style bread crumbs)

In a medium saucepan cook the pasta according to package directions.  Add broccoli, carrots, aor beans during the last 3 minutes of cooking.  Drain pasta mixture.  Return to pan;  keep warm.  Meanwhile, cook onion in 2 tsp of the oil over medium heat for 5 minutes or until tender.  Remove pan from heat.  Add semisoft cheese; stir until cheese is melted and combined.  IN a medium bowl whisk together milk and flour until smooth.  Add all at once to onion mixture.  Cook and stir over medium heat until thickened and bubbly.  Reduce heat to low.  Stir in cheddar and Asiago cheeses until cheese are melted.  Add cooked pasta mixture; stir to coat.  Transfer pasta mixture to a 9x13.  In a small bowl combine baguette crumbles and remaining 2 tsp oil;  sprinkle on pasta mixture.  Bake uncovered 10 - 15 minutes at 425.

Jap Chae

From Susi Capellaris

Adapted from Mary Ostyn's Cookbook Family Feasts for $75 a Week

16 oz Asian vermicelli (sweet potato starc noodles)
1 tub firm/extra firm tofu - sliced and left to dry in between towels or paper towels for 15 minutes (may substitute browned ground beef)
6 - 8 cloves garlic
2 carrots, thinly sliced
2 bunches green onions, sliced
8 - 10 mushrooms, sliced thinly
2 c fresh spinach


Sauce:
1/2 c soy sauce
2 Tbsp sesame oil
2 Tbsp olive oil
2 Tbsp sugar
4 tsp sesame seeds


Combine sauce ingredients and pour over tofu or beef in small casserole dish.  Bake at 350 for 15 minutes.  Cook noodles in boiling salted water until soft, 8 - 10 minutes.  Then add mushrooms and spinach, cook 3 minutes.  Toss vegetables, protein and sauce, and pasta togheter.  May be served cold or hot.  May add any number of fresh veggies.

Lemon Chicken Stirfry

This is a recipe my mom made when we were growing up. I don't really measure a lot, so I'll just estimate and you can change it to suit your tastes.

Lemon Chicken Stirfry

2 cups sliced celery

2 cups thinly sliced carrots

3 cups chopped broccoli

1 boneless, skinless chicken breast, cut into bite size pieces

1/2 cup lemon juice (I usually end up adding more)

1/2 cup water

garlic powder, salt, pepper to taste

Fry chicken with 1 tablespoon margarine in electric skillet (medium heat). Remove from skillet when cooked through. Saute celery with about a tablespoon of margarine in electric skillet while you chop the other vegetables. (My mom added green onions with the celery, but I don't like them.) Add carrots, chicken, broccoli, lemon juice, water, garlic powder, salt, and pepper to celery. Lower heat and simmer, covered, for about 20 minutes, until carrots and broccoli are tender. Stir occasionally while simmering, adding more water/lemon juice and seasonings as needed.

Serve with rice. We use plain white rice, but my mom always served it with chicken flavored rice. Enjoy!

SPANAKOPITA (Spinach Pie)

By Eleni Franklin

1 # filo (about 12 - 15 sheets)

2 packages (10 oz ea) frozen spinach or 1# fresh

2 sticks butter, melted

1 # onions, finely chopped

1/2 C chopped parsley

1/2 C chopped dill

1 tsp salt

1/2 tsp pepper

6 eggs, beaten

1 # cheese; feta (crumbled finely), hoop, or cottage (I combine all three)

PREPARATION:

Thaw spinach; squeeze out all excess liquid. Lightly sauté onion.  Add onion, parsley, dill, salt, pepper, cheese(s) & eggs to spinach. Mix thoroughly. Lightly brush bottom of 9"x13" (or 15") pan with melted butter. Lay gently 7 (approx.) sheets of filo, brushing w/melted butter between each layer. Pour in spinach mixture & spread evenly. Place remaining 7 layers of filo on top, brushing with melted butter between layers.

Tuck in all edges. Brush top generously with butter. Score top sheet (2 1/2" x 2").  Bake at 350 F for 45 minutes until golden brown.   Remove from oven & cool 1/2 hr. Cut into serving pieces.  YIELD: 20 servings

Very Veggie Lasagna

From Shirley Paoule

2 medium carrots, julienned

1 med zucchini, cut into 1/4" slices

1 med onion, sliced

1 c broccoli florets

1/2 c sliced celery

1/2 c julienned sweet red pepper

1/2 c juliened green pepper

2 garlic cloves, minced

1 tsp salt

2 Tbsp vegetable oil

1 jar (28 oz) spaghetti sauce

14 lasagna noodles, cooked and ddrained

4 c (16oz) shredded moxxarella cheese

In a large skillet, stir-fry the vegetables, garlic and salt in oil until crisp-tender. Spread 3/4 c spaghetti sauce in a greased 9x13. Arrange seven noodles over sauce, overlapping as needed. Layer with half of the vegetables, spaghetti sauce and cheese. Repeat layers. Cover and bake at 350 for 60 - 65 minutes or until bubbly. Let stand for 15 minutes before cutting. Serves 12.

Variety of Marinades for Chicken, Beef, or Pork

From Salena Thomas

For easy marinading, put meat in ziploc bag along with marinade. Mostly seal the bag and then squeeze all the air out before sealing completely. Then squish the bag around to evenly distribut the marinade. Throw in fridge and forget about it. No need to "flip". And remember, any sauce can be used as a marinade. Be creative. Try salsa, BBQ sause, any kind of salad dressing, etc...

Easy Chicken Fajitas
1 lb boneless skinless chicken breasts, cut into strips
¼ c Italian dressing
2 tsp chili powder

Barbequed Turkey
½ c soy sauce
½ c oil
1 c 7Up or Sprite
¾ Tbsp garlic powder
1 Tbsp horseradish sauce
4 – 5 lbs turkey breast

Gaan Puun Gee
40 oz wing drumettes or tenders (wash in cold water and let drain)
1 Tbsp garlic powder
1 Tbsp sesame seed oil
1 tsp pepper
1 tsp salt5 Tbsp soy sauce

USO Chicken
1 c brown sugar1 c water
2 Tbsp sugar
1 c soy sauce
garlic paste

Maple Glazed Chicken
¼ cup maple syrup
4 teaspoons lemon juice or cider vinegar

Chicken Quiche

By Monica Thiriot

1 1/2 c cooked chicken, chopped
1 c swiss cheese, shredded
1/3 c finely chopped whole green onion
OR
1 1/2 tbsp dried onion flakes
1 c milk
1/2 c chicken broth
1/2 c buttermilk baking mix (Bisquick)
1 1/2 tsp seasoned salt
4 eggs

Lightly grease a 9 or 10 inch baking dish. Sprinkle chicken, cheese and onion evenly over bottom of dish. Place remaining ingredients in blender; cover and blend for one minute. Pour over chicken/cheese. Bake at 350 for 45 - 50 minutes.

Gaan Puun Gee

By Salena Thomas

This Korean Dish is similar to a peppery Sesame Chicken.

It is frequently requested in my house.

40 oz wing drumettes or tenders - wash in cold water and let drain
1 tbsp garlic powder

1 tsp pepper

5 tbsp soy sauce

1 tbsp sesame seed oil

1 tsp salt

Mix and add to chicken. Refrigerate 24 hours, or until you're gonna cook it. (I usually buy the bagged frozen chicken and let it thaw. Then I wash and pat dry and put it back in the bag it came in. Then when I add the marinade, I squish all the air out and ziploc it shut. Squish the chicken all around to evenly distribute the marinade. It makes for an even marinade every time. And I rarely marinade for 24 hours.)

1 tbsp soy sauce

1/2 c corn syrup

1 tbsp sesame oil

3 tbsp toasted sesame seeds

1 tbsp pepper

1/2 tbsp garlic powder

1/3 c catsup (more to taste)

1 tbsp mayo (more to taste)

1 tbsp brown sugar

Combine and cook on low to keep warm while you cook the chicken.

Mix chicken in tempura flour. You can find this in the oriental section at your local grocery store. Deep fry until brown. Mix in with above sauce and serve immediately.

Fish and Collard Greens

By Roz Brown

Explore culturally-rich food from the Congo with a fish stew often served with yams or sweet potatoes.

Prep Time: 35 min Total Time: 35 min Makes: 4 servings

10 large collard green leaves
1 cup water
1/4 cup butter or margarine
2 medium onions, sliced
1 medium green bell pepper, sliced
2 tablespoons water
1 teaspoon salt
1 pound fish fillets (catfish, tilapia, red snapper)
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper

Wash collard green leaves. Cut off long stem at the base of each leaf; carefully shave the remaining thick stem. Chop leaves. In 2-quart saucepan, heat 1 cup water to boiling. Add chopped collard greens. Boil 15 to 18 minutes or until softened; drain. Pat dry with paper towels. In 4-quart Dutch oven, melt butter over medium-high heat. Cook collard greens, onions, bell pepper, 2 tablespoons water and 1 teaspoon salt in butter 4 to 6 minutes, stirring occasionally, until onion is crisp-tender. Cut fish into 3x3/4-inch strips; add to vegetables. Sprinkle with 1/2 teaspoon salt, the paprika and pepper. Cover and simmer 6 to 8 minutes or until fish flakes easily with fork. Serve in large pasta bowls.
I doubled the recipe, using two pounds of fresh pre-washed and cut collards in the bag -- I did not double the onions (thank goodness) and I used about 3 pounds of tilapia. I did not use salt, pepper or paprika, but my favorite "natures way" seasoning mix.
Nutrition Information: 1 Serving: Calories 245 (Calories from Fat 115); Total Fat 13g (Saturated Fat 8g, Trans Fat ncg); Cholesterol 90mg; Sodium 1060mg; Total Carbohydrate 9g (Dietary Fiber 3g, Sugars ncg); Protein 23g Percent Daily Value*: Vitamin A 54%; Vitamin C 34%; Calcium 8%; Iron 4% Exchanges: 0 Other Carbohydrate; 1 1/2 Vegetable; 3 Lean Meat; 1 Fat Carbohydrate Choices: 1/2*Percent Daily Values are based on a 2,000 calorie diet.

Shepherd's Pie

From Shirley Pauole

1 lb ground meat

1 tbsp vinegar

1 tsp hot pepper

1 tsp paprika

1/4 tsp dried oregano

1 tsp chili powder

1 small onion

15 oz corn - drained

3 large potatoes

1/4 cup milk

1 tsp butter

1/4 tsp salt

dash of pepper

Shredded cheese

Combine meat, vinegar and spices. Cook in skillet until browned. Add onion and cook until onions begin to glaze. Spread on bottom in slow cooker. Spreak corn over meat mixture. Boil potatoes until soft. Mash with milk, butter, salt and papper. Spread over meat and corn. Cover and cook on low 3 hours in a crock pot. Sprinkle with cheese before serving. (I didn't use any hot pepper and I didn't have any dried oregano so I substituted one drop of oregano essenial oil).

Cabbage and Irish Sausage

From Roz Brown

1 head of cabbage
1/2 red onion
Nature's Way Seasoning
1 package sausage links with garlic*
(or sweet Italian sausage is fine)

Bring about 1 cup of water to a boil in a large pan with seasoning. Saute onion in separate skillet. When onion is done, add to boiling water. Slice and wash the cabbage and add to boiling water and cover. Reduce heat to medium and it should only take about 15 - 20 minutes to boil down. Watch for it not to run dry and you don't want too much water either. In the meantime cook the sauage in the skillet. When done, slice and add to the cabbage and serve.
*some grocers will sell this during the St. Patrick holiday season. All other times I use regular sausage.