Week of May 15, 2016

Falafel in Pita, Couscous, hummus

Mon - Crock Pot Betty Crocker Scalloped Potatoes

Tue - Steak Fajitas

Wed - Zuppa Tuscana
Thur - Pork Chops with Sauted Green Beans
Fri - American Goulash
Sat - Falafel in a Pita

Crock Pot Betty Crocker Scalloped Potatoes
3 boxes of Betty Crocker Au Gratin Casserole Potatoes 
water, milk, and butter as directed on the packages (don't forget to triple!)
1 1/2 cups cheddar cheese, shredded
1 cup diced ham

mix all but 1/2 cup cheese in crock pot. Cover, cook on high for 4 hours or on low for 8 hours. in the last 30 minutes, sprinkle on the remaining cheese.

Steak Fajitas

1-2 lb steak, sliced thin against grain1 green bell pepper, sliced1/2 yellow or orange bell pepper, sliced1/2 red bell pepper, sliced1 medium onion, sliced1 cup diced mushrooms (optional)Salt and pepper1 tsp garlic powder1 tsp cumin1 tbsp oil
In a large saute pan (cast iron is great for this), saute veggies in oil until tender. Remove veggies cover to keep warm, add steak and seasonings and cook until reached desired doneness. Replace veggies and mix. Serve with flour tortillas, re-fried beans and Mexican rice (box or bag, contact me for homemade recipes)

Pot of Zuppa

Zuppa Toscana

• 2 cups chopped kale

• 1 lb hot Italian sausage

• 1 tbsp olive oil (if needed)

• 2 garlic cloves, pressed

• 1 box stock (chicken or veggie), heated

• 3 lb potatoes, sliced

• 1 cups milk

• 1/2 cup heavy cream

• 3 tsp salt

• 1 tsp freshly ground pepper

In a large saucepot, over medium heat cook sausage, chop into chunks. When no longer pink, remove meat but leave oil in pan.  Add garlic, and oil if there is less then 2 tbsp of fat in the pan. Cook over medium heat until fragrant. Add the hot stock and whisk to combine. Add potatoes. Add enough hot water to cover potatoes. Stir in salt and pepper. Boil until potatoes are tender. DO NOT DRAIN potato water.
When potatoes are almost done, add the kale and cook until kale and potatoes are tender. Stir in the milk and cream. Return sausage. Heat through. Serve immediately. (If left to simmer the potatoes will begin to turn into mush and disappear in the liquid.)

Pork Chop, Rice, Green Beans

Pan Fried Pork Chops
4-6 (about 1 1/2 lb) pork chops
3/4 + 1/4 cup  milk
1 egg
3/4 cup bread crumbs (I use Progresso Italian)
Oil to coat the bottom of the pan (veg or canola)
flour coating:
1/2 cup AP flour
1 tbsp seasoning salt (such as Johnny's)
1 tsp onion powder
1 tsp black pepper
1 tsp garlic salt
To bread the chops you will need: 2 bowls, 2 paper plates, 1 non-stick cooling rack, a fork. Set up the assembly line: bowl with 3/4 cup of milk, paper plate with flour coating, bowl with 1 egg and 1/4 cup milk beaten together, paper plate with bread crumbs, and last the cooling rack. Put all the chops in the 1 st bowl. let set in the milk for 5 minutes. One chop at a time, place on the flour and coat with the coating. Dip in the egg mix. the place on the bread crumbs and coat the chop. Lay on the cooling rack until all chops are breaded.
To cook the chops, heat the oil in a large skillet (with a lid) on med-high heat. Add chops one at a time, being careful not to splatter yourself. Cover, and cook for 5-10 minutes or until the bottom side is golden brown and top is starting to turn from pink to white. Turn and cook until done. Middle of chop should reach 160F. Let rest 5 minutes on the cooling rack to drain oil. 

Week of May 1, 2016

Warm Lemon Pepper Chicken Salad (Pampered Chef Pic)

Sun - Grilled Burgers
Mon - Chicken Potato Salad
Tue - Beef Taco Salad
Wed - Slow Cooker Swedish
Meatballs
Thur - Roast Beef Dip
Fri -  Chicken Fried Rice
Sat - BBQ Smoked Pulled Pork

The Pampered Chef ® Warm Lemon Pepper Chicken Salad
8 oz (250 g) sugar snap peas
1 1/2 lbs (750 g) “B” size red potatoes
2 tsp (10 mL) salt
4 boneless, skinless chicken breasts (4 oz/125 g each)
2 tbsp (30 mL) Lemon Pepper Rub, divided
1 lemon
1 garlic clove, pressed
1/4 cup (50 mL) olive oil
1 medium red bell pepper
1/2 small red onion
1 jar (6 oz/170 mL) marinated artichoke heart quarters, drained
1/2 cup (125 mL) chopped fresh parsley (optional)
DIRECTIONS:
Place peas and 1/4 cup (50 mL) water into Large Micro-Cooker®. Microwave, covered, on HIGH 2-3 minutes or until crisp-tender. Drain using small Stainless Mesh Colander; rinse under cold water and set aside. Slice potatoes using Ultimate Mandoline fitted with v-shaped blade. Place potatoes, salt and enough water to cover into Micro-Cooker®. Microwave, covered, on HIGH 13-16 minutes or until tender, stirring twice; drain and set aside.
Meanwhile, heat Grill Pan over medium heat 5 minutes. Rub chicken with 1 tbsp (15 mL) of the rub. Spray pan with olive oil using Kitchen Spritzer. Cook chicken 7–9 minutes or until Digital Pocket Thermometer registers 165°F (74°C) and juices run clear, turning once. Remove from pan; set aside and keep warm.
For dressing, juice lemon to measure 2 tbsp (30 mL). Combine juice, remaining rub and garlic pressed with Garlic Press in Small Batter Bowl. Slowly add oil, whisking constantly; set aside. 
Thinly slice chicken, bell pepper and onion using Santoku Knife. Combine peas, chicken, bell pepper, onion, artichokes and parsley, if desired, in Stainless (6-qt./6-L) Mixing Bowl; mix well. Add potatoes and dressing; toss gently. Serve warm.
Yield: 6 servings. Nutrients per serving: Calories 300, Total Fat 13 g, Saturated Fat 1.5 g, Cholesterol 50 mg, Carbohydrate 26 g, Protein 21 g, Sodium 600 mg, Fiber 4 g

Taco Salad

1 (about 11 oz) sack Doritos or any corn tortilla chips

1-2 cups cooked, shredded chicken (using left over from roast chicken) OR 1 lb Ground Beef, browned, crumbled and drained

2 jalapeno peppers, seeded and finely chopped (optional)

Beef Taco Salad

1 medium onion, chopped

1/2 package taco seasoning

1 cup lettuce or cabbage

3 plum tomatoes, seeded and chopped

1 can black beans

Handful cilantro leaves, chopped

Juice of 1 lime

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Salsa and sour cream or salad dressing (optional)

Sprinkle chicken with taco seasoning. Heat chicken and beans, on stove or microwave until hot. Meanwhile, combine tomatoes, remaining onions, jalapenos, cilantro, and the juice of the lime in a large bowl. 

Layer salad: chips on bottom, then meat mix, veggie mix, handful of lettuce or cabbage, top with cheese, and salsa and sour cream or salad dressing.

Slow Cooker Sweedish Meatballs
Premade Meatballs (16 oz) 
1 can condensed low sodium mushroom soup
2 tbsp Worcestershire Sauce
1 tsp each onion salt, garlic powder, salt and pepper

1 can (mushroom soup can) full milk
1 cup sour cream
3 cups whole grain egg noodles
2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
In the slow cooker, mix mushroom soup with milk until combined. Add Worcestershire sauce and seasonings, mix. Place meatballs in soup mix.

Cook on low 8 hours, or high 4-5 hours. 

Cook noodles, according to package.
Add in sour cream. Mix with meat and noodles. Serve immediately. Serve with a green salad or a veggie. (We like seasoned green beans with this).

French Dip Sandwiches

Au Jus: 1-2 cans low sodium beef consomme or beef broth + 1 tbsp Worcestershire Sauce

16 oz deli sliced roast beef - (2) 7 oz packages

4 hoggie rolls, split (or other bread that is chewy and crusty)

4-8 slices of swiss or provolone cheese (optional)

Sprinkle meat with grill seasoning or salt and black pepper. To assemble sandwiches, cut rolls in half, lay cheese slices on one side of rolls (1-2 slices). Then using a pair of kitchen tongs, dip meat into boiling au jus sauce and pile into rolls. Set ramekins, cups or small bowls with extra dipping sauce along side the sandwiches.

Makes 4 sandwiches.

BBQ Pork 

http://www.foodnetwork.com/recipes/alton-brown/barbecue-pork-butt-recipe.html
NOTE We have a smoker we bought, we did not make our own like Alton!

Week of April 24 2016

Mon - Roast Chicken
Tue - Chicken Enchiladas

Wed - Beef BologneseThur - Yellow CurryFri Beef Broccoli

30-Minute Chicken Recipe (Pampered Chef)1 whole chicken (3½-4 pounds)

1 tablespoon olive oilSeasoning Mixture (see below)Deep Covered Baker or other stone casserole dish with a tight fitting lidLightly spray Deep Covered Baker with oil using Kitchen Spritzer. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Kitchen Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck; then tuck under back of chicken. Place chicken on Cutting Board; brush with oil using Chef’s Silicone Basting Brush.For seasoning mixture, combine ingredients in Prep Bowl; mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, in baker.Microwave, uncovered, on HIGH 25-30 minutes or until Pocket Thermometer registers 165F in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170F).Yield: 4-6 servingsSeasoning Mixture feel free to use your favorite meat rub or marinade for this instead,1 tablespoon all-purpose flour1 teaspoon paprika½ teaspoon garlic powder½ teaspoon salt¼ teaspoon coarsely ground black pepper¼ teaspoon dried thyme leavesNutrients per serving: Calories 330, Total Fat 15 g, Saturated Fat 3.5 g, Cholesterol 135 mg, Carbohydrate 2 g, Protein 44 g, Sodium 420 mg, Fiber 0 g 
Chicken Enchiladas2 cups cooked diced or shredded chicken, salted12-16 corn tortillas (taco size)1 can cream of chicken soup

1 large can (around 7 oz) of diced green chilies 1 tsp cumin1/4 tsb chyenne chilli powder or Chipotle Chili Rub (optional)1 cup of sour creamShredded cheeseMix soup, chili's, sour cream in a bowl, and set aside. Warm the tortillas in the microwave for 30-60 seconds until flexible.Spray a 9x13 rectangular baking pan with oil. To assemble the enchiladas, place tortilla in the pan, fill with a spoonful of chicken, cream mixture, and a sprinkling of cheese. Roll the tortilla up with the open side down. Repeat until pan is full. I usually do 12 total - 8 down lengthwise, an two sets of two on the side of the pan. Spread the rest of the cream mix over the top. Sprinkle with cheese.Heat in 350 degree oven for about 30 minutes until hot.

Beef BologneseIngredients
2 tablespoons olive oil
4 ounces pancetta or bacon, diced browned
1 1/2 cups chopped yellow onions
1/2 cup diced carrots
1/2 cup diced celery
1 tablespoon minced garlic
1/4 teaspoon ground nutmeg
2 tsp thyme
3/4 cup broth
1 lb ground beef
2 (14 1/2-ounce) cans crushed tomatoes and their juices (or 3 cups fresh, seeded, diced tomatoes)
3 oz cream cheese
3 tablespoons chopped parsley leaves
Salt and freshly ground black pepper
1 pound fettuccine or spagehti
1 cup freshly grated Parmesan cheese
Directions

Bolognese with meatballs

In a large pot, heat the oil over medium high heat. Add the ground beef and cook, stirring, until browned. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, nutmeg and thyme, and cook for 30 seconds. Add the pancetta or bacon, tomatoes and simmer, stirring occasionally, over medium high heat until the sauce is thickened and flavorful, 20 to 30 minutes. Stir in the cream cheese and parsley, and adjust the seasoning, to taste. Remove from the heat and cover to keep warm.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine until al dente, about 10 minutes. Drain and add to the pot with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and toss to blend.

Yellow Chicken Curry2 tsp - 1 tbsp Panang Curry Paste (I like A Taste of Thai brand)2 medium potatoes, cubed1 bell pepper, diced2 carrots, diced1/2 onion, diced

2 tsp fresh ground ginger OR 1/2 tsp dried ground ginger2 (13.5 oz) cans Coconut Milk1 can chicken stock2 lb chicken or pork, cubed1 tbsp oilIn a large stock pot, cook chicken (or pork) and vegetables (except potatoes) in oil until meat is no longer pink. Add curry paste, coconut milk, ginger, potatoes and chicken stock to pot. Simmer on medium until potatoes are tender, up to 1 hour. Serve with white or jasmine rice.
Broccoli Beef

Week of April 17, 2016

Sun - Pork Chops with Fennel
Mon - Sausages, Peppers and Steamed Artichokes over Pasta
Tue - Pork Carnitas
Wed - Homemade "Shake and Bake" Chicken Strips
Thur - Chicken Satay (Food Network)
Fri - Grilled Burgers (Food Network)

Sausage, Peppers, with Steamed Artichokes over Pasta1 lb Italian Sausage Links1/2 green bell pepper, chopped1/2 red bell pepper, chopped1/2 onion, chopped1 can diced tomatoes1 steamed artichoke prepared, and chopped1 lb penne pastaIn a large non-stick skillet, cook sausage and veggies together until sausage is cooked through, over medium heat. Meanwhile, cook pasta according to directions. When sausage is done, add in tomatoes with juice to skillet. Add salt and pepper to taste. Serve over pasta. Sprinkle with shredded Parmesan cheese, if desired.

Pork Carnitas - slow cooker

Pork Carnitas Tacos with Slaw

Place the fresh 2 lb shoulder pork roast and 1 (19 oz) Mild Old El Paso Enchilada Sauce (verde/green) into the slow cooker. Cook in slow cooker 8 hours on low. Shred. Serve on warmed tortillas with taco fixings - such as cheese, lettuce or cabbage, onions, cilantro, lime juice. 

Homemade Shake and Bake Chicken Strips2 cups seasoned Bread Crumbs1/4 cup AP flour1 tsp seasoning salt (such as Johnny's)1/2 tsp ground black pepper1/2 garlic salt1 lb Boneless, Skinless Chicken Breast strips1 cup milk1 gallon size ziplock plastic bag
Mix bread crumbs, flour, salts and pepper in the  plastic bag. In a large bowl put the milk and chicken. One piece at a time, drop the chicken into the bag and shake. Remove piece from bag with a fork and place on greased cookie sheet. Repeat until all the chicken is coated. Drizzle with olive oil (optional).Bake at 350F for 20 minutes, or until chicken is cooked through and golden brown.

Week of April 10, 2016

Potato Hash with Basil Pesto

Sun - Ham and Potato Hash 
Mon - Ham Pie
Tue - Chicken Curry 
Wed - Scalloped Potato Slow Cooker
Thur - Meatloaf
Fri - Inside-out Cordon Blu
Sat - Read Beans ans Rice

Ham and Potato Hash
Ingredients
1/2 stick unsalted butter
1 small onion, diced 
1 bell pepper, small diced
Salt and Freshly ground black pepper
1 clove chopped garlic
1 lb ham, diced
1 1/2 pounds potatoes, peeled, small diced 
Directions. In a large skillet (I like cast iron), over medium-high heat, melt the butter. Add the onions, peppers, and potatoes. Season with salt and pepper. Saute until golden, and potatoes are tender, about 20 minutes. Add the garlic and ham. Continue to saute for 2 minutes, or until ham is heated through. Serve with toast and a poached egg (optional).

Ham Pie

Crust:

NOTE: this is for 1 top and 1 bottom crust. You can make before, save crust in plastic wrap! In fridge for up to a week and in freezer up to 3 months (defrost before rolling)!
2 cups flour
1 tsp salt
8 tbsp butter
8 tbsp Crisco shortening
1 tsp white vinegar
2 tbsp - 1/4 cup water

Filling
2 cup diced ham
1 can condensed cream mushroom soup
2 cups shredded cheddar cheese
4 pats of butter
1 can whole corn

To make crust: using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to a week of frozen up to 3 months). After resting, roll out into 2 circles for your pie.
To make pie: Put 1 circle of crust in the bottom of the pan. Add 1/2 the ham to the bottom, then 1/2 the cheese and 1/2 of the corn. Spread 1/2 the soup on top. Repeat 1 more time. Put the butter on, then the top crust on. Make sure to slit a few hole on top for venting. Brush with egg wash. Bake at 350 for 1 hour or until crust is golden brown.

Yellow Panang Curry
2 tsp - 1 tbsp Panang Curry Paste (I like A Taste of Thai brand)
2 medium potatoes, cubed
2 carrots, diced

1/2 onion, diced
2 tsp fresh ground ginger

Juice and zest of 1 lime
2 (13.5 oz) cans Coconut Milk
1 can chicken stock
2 lb chicken or pork, cubed
1 tbsp oil
In a large stock pot, cook chicken (or pork) and onion in oil until meat is no longer pink. Add curry paste, coconut milk, ginger, potatoes, pepper, carrots, and chicken stock to pot. Simmer on medium until potatoes are tender, about 15 minutes. Serve with white or jasmine rice.

Inside-Out Cordon Blu

4-6 (about 2 lb) boneless, skinless chicken breast halves

3/4 + 1/4 cup  milk

1 egg

3/4 cup bread crumbs (I use Progresso Italian)

Oil to coat the bottom of the pan (veg or canola)

flour coating:

1/2 cup AP flour

1 tbsp seasoning salt (such as Johnny's)

1 tsp onion powder

1 tsp black pepper

1 tsp garlic salt

To bread the chops you will need: 2 bowls, 2 paper plates, 1 non-stick cooling rack, a fork. Set up the assembly line: bowl with 3/4 cup of milk, paper plate with flour coating, bowl with 1 egg and 1/4 cup milk beaten together, paper plate with bread crumbs, and last the cooling rack. Put all the chicken in the 1 st bowl. One at a time, place on the flour and coat with the coating. Dip in the egg mix. the place on the bread crumbs and coat the meat. Lay on the cooling rack covered in parchment until all pieces are breaded.

Inside-Out Cordon Blu before melting cheese

To cook the chicken, heat the oil in a large skillet on medium heat. Add chicken one at a time, being careful not to splatter yourself. Cook for 5-10 minutes or until the bottom side is golden brown and top is starting to turn from pink to white. Turn and cook until done. Middle of piece should reach 160F. Let rest 5 minutes on the cooling rack (without parchment) to drain oil. 

Place on cookie sheet with a slice of ham and a slice of cheese. Place sheet in oven, on broil, for 2-3 minutes or until cheese is melted. Keep watch, do not allow to burn! Enjoy!

Scalloped Potatoes Slow Cooker Recipe

Using the Campbell's recipe, put I omit the onion, and because i do not like the cheddar soup, I switch this with mushroom soup. Also, add ham!

http://www.campbellskitchen.com/recipes/slow-cooker-scalloped-potatoes-50447

Week of April 3, 0216

Gnocchi with Peas

Sun - Pasta Primavera
Mon - Pork Milanese with kale and quinoa salad
Tue - Slow Cooker Gyros with rice pilaf
Wed - Gnocchi with Sweet Peas 
 Thur - Quiche Lorraine
Fri - Beef-a-Roni (Rice-a-Roni)

Pork Milanese
2 lbs boneless thin sliced pork loin or chops
3/4 plus 1/4 cup  milk
1 egg
Oil to coat the bottom of the pan (veg or canola)
1 lemon (zest and juice)
flour coating:
1 cup AP flour
1 tbsp seasoning salt (such as Johnny's)
1 tsp onion powder
1 tsp black pepper
1 tsp garlic salt
breading coating
1 cup bread crumbs (I use Progresso Italian)
1/4 cup Kraft Parmesan cheese
1 tbsp lemon zest
.
To bread the meat you will need: 2 bowls, 2 paper plates, 1 non-stick cooling rack covered with parchment paper, a fork. Set up the assembly line: bowl with  milk, paper plate with flour coating, bowl with 1 egg and 1/4 cup milk beaten together, paper plate with crumb coating, and last the cooling rack. One piece at a time, dip in milk, place on the flour and coat. Dip in the egg mix. the place on the crumb mix and coat. Lay on the cooling rack until all chops are breaded.
To cook the chops, heat the oil in a large skillet on med-high heat. Add peices one at a time, being careful not to splatter yourself. Cover, and cook for 5-10 minutes or until the bottom side is golden brown and top is starting to turn from pink to white. Turn and cook until done. Middle of meat should reach 160F. Let rest 5 minutes on the cooling rack (without parchment) to drain oil. Squeeze fresh lemon juice on top when serving.
Serving with Kale and Quinoa Salad

QUICHE LORRAINE
Ingredients
6 ounces thick cut bacon, diced
4 large eggs
1 cups half-and-half or cream
4 oz cream cheese, room temperature (or warmed in a bowl in the microwave for 20 seconds)
1/2 tsp salt
1/4 tsp pepper
1 cup grated Gruyere or Swiss (or any other cheese you'd like)

Apple Pie and Quiche

1/2 cup wilted spinach (or kale), if desired
Directions
You'll need a 9 in tart pan or 9 in pie pan with pie crust (see below) for this recipe.
Preheat the oven to 375 degrees F.
Poke crust with fork ("docking"). Bake until the crust is set, 8 to 12 minutes. Remove from the oven and cool on a wire rack. Leave the oven on.
In a medium skillet, cook the bacon until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat or reserve for another use.
Arrange the bacon, cheese and spinach evenly over the bottom of the baked crust.
Cream (beat vigorously) cream cheese until soft. Add in the eggs, one at a time into cream cheese until mixed, then whisk in half and half. Pour into the prepared crust. Top with additional cheeese if desired.
Bake until the egg mix is golden, puffed, and set - 30 to 35 minutes.
Remove from the oven and let cool on a wire rack for 15 minutes before serving.Flaky Pie Crust
2 1/2 cups flour
1 tsp salt
8 tbsp butter
8 tbsp Crisco shortening
1 tsp white vinegar
2 tbsp - 1/4 cup water
Using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to 3 days). After resting, roll out into 2 circles for your pie.

Week of March 27, 2016

Sun - EASTER DINNER (see My Favorite Easter Dinner)

Baked Ham

Mon - Grilled Cheese
Tue - Baked Parmesan Chicken Strips
Wed - Marinara, Italian Sausages, and Penne
Thur - Chicken and Dumplings
Fri - Chili and Rice Dinner (minute rice recipe)

Grilled Cheese

Grilled Cheese and Soup

8 slices of bread

16 slices of cheese (I like cheddar or american)

butter, softened OR mayo OR margarine

1 can Campbell's Condensed Tomato Soup (made according to directions with water)

Goldfish crackers for soup (optional)

Lightly butter both sides of bread. Place 2 pieces of cheese on 4 of the bread slices. Top cheese with another slice of bread. move to a large non-stick skillet. Cover and cook on medium for 5-10 or until the bottom piece turns golden brown. Uncover. Turn sandwiches over and cook until golden brown on other side, about 3 minutes. Serve hot with hot soup. Serves 4.

Chicken Strips

Parmesan Chicken Strips

2 skinless, boneless chicken breast cut into strips

1 cup Kraft Parmesan cheese

1/4 cup flour

1 cup Italian seasoned bread crumbs

1 tbsp each salt and pepper

1 tbsp garlic powder

Milk

Soak chicken in a bowl of milk, enough milk to cover all the chicken. Put flour, salt, pepper, garlic, bread crumbs, and cheese into plastic freezer bag (gallon size) and shake to mix. Put in a few chicken strips at a time and shake until coated. Use olive oil to coat the cookie sheet. Lay coated strips on the sheet in single layer (no over lapping). Bake at 350F in the oven (or toaster oven) until done and golden brown - about 20 minutes. Turning chicken over once.

Serve with a green salad mix or spinach salad.

Marinara Sauce

5 cups fresh tomatoes, seeded, diced
1 14 oz can diced tomatoes with juice (or another 2 cups fresh tomatoes)

1 6 oz can  tomato paste
1 tbsp each fresh basil and oregano, chopped
2 tsp italian parsley, chopped
4 cloves garlic, pressed
1 medium onion, chopped
1 bell pepper, chopped (optional)
1 tbsp olive oil
2 tbsp granulated sugar
2 cups stock (any you prefer, I use veggie)

2 cups water
Salt and pepper to taste
In a large sauce/stock pan: Saute onion, green pepper in oil until tender, add garlic until fragrant. Add other ingredients. Simmer on med-low heat for at least 1 hour (3 hours best). Can refrigerate for up to 4 days or freeze in air tight container(s) for up to 6 months.

Pasta and sausage

1 (19 oz) package Italian Sausage Links, cook according to package directions, then cut into pieces (optional, can keep as vegetarian if desired)

1 (16 oz) package dried Penne pasta, cook according to package directions.

Mix sausages with sauce, pour over pasta.

Baked Chicken and Dumplings

chicken and veggies

1 lb cooked, diced chicken or turkey

1 can cream of celery or chicken soup

2 stalks of celery, diced

2 cloves of garlic, pressed

1/2 medium onion, diced

1 small bag of frozen mixed veggies

1 1/2 can of water

salt and pepper

Sauté the onion, celery and garlic until onion is translucent. Meanwhile, mix soup, water, salt and pepper in a 9x13 baking pan. Add all other ingredients, and mix together.

 dumplings - drop biscuits

2  cups flour

1 tsp sugar

1 tsp baking powder

1 tsp salt

4 tbsp soft butter

4 tbsp shortening

3/4 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 3/4 cup milk, let sit 2 minutes)

 Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender. Until it resembles peas. Add butter milk mix until it forms a dough. Scoop small dumplings out of the mix and drop into the pan on top of the chicken/veg mix.

Bake at 375 uncovered until the dumplings are golden brown and done all the way through. About 30-40 minutes.