Korean Beef

1 Tablespoon sesame oil
1 pound lean ground beef (or ground turkey)
3 cloves garlic, minced
1/2 cup light brown sugar
1/4 cup soy sauce
1/4 teaspoon ground ginger
Salt and pepper, to taste
1/2 to 1 teaspoon crushed red pepper flakes (depending on how spicy you like it)
2 to 3 cups cooked white rice
1 bunch green onions, diced

Heat sesame oil in a large skillet over medium heat until shimmering.  Add ground beef and minced garlic and brown until no more pink remains.  Drain off most of the fat and add brown sugar, soy sauce, ginger, salt, pepper, and crushed red pepper.  Simmer for a few minutes to blend the flavors.  Serve over steamed rice and top with green onions.  Makes 6 servings.

(Source:  "Six Sisters Stuff--52 Menu Plans, Recipes, and Ideas to Bring Families Together," pg. 54.)

Easy Lasagna (You don't need to boil the noodles!)

1

lb.  ground beef

2-1/2

cups  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1

container  (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese  (I used cottage cheese in place of ricotta cheese.)

1/2

cup  KRAFT Grated Parmesan Cheese, divided

1/4

cup  chopped fresh parsley

1

 egg, beaten

1

jar  (24 oz.) spaghetti sauce

1

cup  water

12

 lasagna noodles, uncooked

make it

HEAT oven to 350°F.

BROWN meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta, 1/4 cup Parmesan, parsley and egg until blended.

DRAIN meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray.

BAKE 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

Source:  (kraftrecipes.com/recipes/simply-lasagna-69196.aspx)

Taco Casserole

1 lb. ground beef
2 cups taco chips, crushed
1 cup sour cream
1 cup cottage cheese
2 cups medium picante sauce
1/2 cup onion, diced (optional)
1 1/2 cups shredded light cheese
1 to 2 cups shredded lettuce
1 cup tomato, chopped
1 (4.25 oz.) can black olives, chopped

Preheat oven to 350 degrees F.  Brown ground beef and drain.  In casserole dish, layer taco chips, ground meat, sour cream, cottage cheese, picante sauce, onions, and shredded cheese until the dish is almost full.  Cover with foil and bake for 30 minutes or until bubbly.  Top with shredded lettuce, chopped tomatoes, and chopped black olives.  Serves 6 to 8.

(Source:  Linda Evans Shepherd and Eva Marie Everson, "The Potluck Club Cookbook", pg. 134.)

Sticky Coconut Chicken

INGREDIENTS

Chicken:
• 6-8 boneless, skinless chicken thighs
• 1 cup canned coconut milk
• 1 Tbsp. minced fresh ginger
• 1 tsp. fresh ground pepper
• 1 tsp. red pepper flakes
• Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.
Glaze:
• 3/4 cup rice vinegar
• 1/2 cup sugar
• 3 Tbsp. soy sauce
• 1 tsp. red pepper flakes

DIRECTIONS

1. While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat!
2. Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

Recipe Source: from Leigh Anne with my slight adaptations

(She uses the extra coconut milk as part of the liquid when she cooks the rice.  Yummy!)

(Source:  Mel's Kitchen Cafe, http://www.melskitchencafe.com/2008/07/sticky-coconut-chicken.html)

Chicken Enchilada Pasta

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how “saucy” you want the pasta)

DIRECTIONS:
Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don’t boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Source:  (www.melskitchencafe.com/2009/10/chicken-enchilada-pasta.html)

Puffy Apple Pancake

2 tablespoons butter or margarine

2 tablespoons brown sugar

1/4 teaspoon cinnamon

1 cup thinly sliced, peeled apples (1 to 2 apples)

2 large eggs

1/2 cup flour

1/2 cup milk

1/4 teaspoon salt

Heat oven to 400 degrees F.

Melt butter in a 9-inch pie pan. Brush butter around sides of pie pan. Sprinkle brown sugar and cinnamon over butter or margarine. Arrange apple slices over sugar.

Beat eggs slightly in a medium bowl with a whisk. Stir in flour, milk, and salt until just mixed (do not overbeat). Pour over apples. Bake 30 to 35 minutes. Remove from oven and immediately loosen edges of pancake and turn upside down onto a serving plate.

Serves 2 to 4.

(Source: Janet Peterson, "Remedies for the 'I Don't Cook' Syndrome," pg. 256)

Laurie's Chicken Casserole

Spread 1 cup uncooked rice in 9"x13" pan. Place raw chicken pieces on top of rice. Mix 1 can cream of chicken soup with 1 package Lipton Onion soup and 3 cups water. Pour over and cover with foil. Bake at 350 degrees for 1 1/2 hours.

Ranch Veggies

3 Large potatoes chopped into 2" pieces

2 cups sliced carrots

1 medium zucchini

1 sweet bell pepper chopped

1 tomato diced

1 Tbsp onion powder

3 Tbsp ultra gel

1 Tbsp ranch dressing powder

1-2 c. rice milk, or cow milk

Steam potatoes and carrots till just tender. Mix ultra gel, onion powder and ranch powder and then add all at once into the milk in a large pot. Whisk till mixed well. Add steamed potatoes and carrots and chopped zucchini, sweet pepper and tomato and stir well until sauce has covered the veggies evenly. Cook on medium low heat till the zucchini is just tender. Enjoy!

Artichoke Tomato Alfredo

Ingredients:

one small bottle artichoke hearts (in brine, not packed in oil)

4-5 fresh tomatoes, chopped into large chunks

1 medium onion, chopped

2 cloves fresh garlic minced (or 1 tablespoon garlic powder)

1/2 cup fresh basil, chopped (or 3 tablespoon chopped dried)

2 heaping Tablespoon whole wheat flour

1/2 cup (or more) rice milk

1 small handful raw cashews

Whole wheat fettucini, macaroni or spaghetti noodles (i like the twisty kind because they hold the sauce)

Directions: Prepare fettucini, macaroni or spaghetti noodles al dente. Place onion, tomato, garlic and basil in a non-stick pan and saute in a little olive oil. Drain the artichokes cut them into small pieces. Mix your flour and rice milk and add that to the blender, also then add a small handful of raw cashews. Blend until very smooth. Add the cut artichokes and blender mixture into the saute; mix well and warm just until thickened. Top the pasta with the artichoke sauce.

*canned tomatoes just don't work as well it makes it taste more like spaghetti instead of Alfredo.

thanks tammy at http://www.simplehealthytasty.com/2008/03/artichoke-tomato-alfredo.html

Chili Verde

1 lb leab pork-cut into 1 inch pieces (we skip the pork go vegetarian style)
1 Tbsp oil
1-2 green bell peppers-diced
1 can green chili's
1/2 bunch green onion, chopped
1 clove garlic, crushed
2 tsp cumin (i don't use this, we use chili powder)
1 tsp oregano
2 tsp chopped cilantro
1 bay leaf
1 can veggie stock
1 can garbonzo beans or white beans
1 can black beans
3/4 Tbsp cornstarch
1 1/2 Tbsp water
1 large avocado
2 Tbsp lime juice (divided)

optional:
mozzarella cheese, sour cream

If using pork heat oil and lightly brown the pork cubes over high heat and brown in a couple batches if needed. Add to crockpot. Saute green peppers, onions, garlic and cummin. Add to crockpot with gan of green chili's, 1 Tbsp lime juice and other herbs and the veggie stock. Cook on low 5-6 hours or until meat is tender. If using meat, if no pork, cook low a couple hours.Add the beans during the last 45 min. Mix the cornstarch with water and add stirring constantly until the liquid thickens and clears. Temove the bayleaf. Toss the avocado in lime juice. Servein bowls. Add a few pieces of avocado, fresh cilantro on top. Serves well with tortilla chips or tortillas.

*also tastes good with chicken instead of pork.
*make anough for two meals and thicken the leftovers to use in tortillas kinda like green enchilladas.
*fun "green" meal for st. patricks day too

Aloha Chicken

4 lbs. boneless, skinless chicken
20-oz. can pineapple chunks
11-oz. can mandarin oranges, drained
1 green or red pepper, chopped
1/4 cup onion, chopped
1 clove garlic, minced
1 Tablespoon soy sauce
1 teaspoon fresh ginger, peeled and grated

Arrange chicken in a slow cooker; set aside. Combine remaining ingredients; pour over chicken. Cover and cook on low setting for 8 to 10 hours. Serves 8 to 10.

Serve over steamed rice. Sprinkle with fresh coconut flakes.

(Source: Gooseberry Patch Slow-Cooker Recipes, pg 12.)

French Country Chicken

1 onion, chopped
6 carrots, peeled and sliced diagonally
6 stalks celery, sliced diagonally
18 boneless, skinless chicken tenders
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon white pepper
10-3/4 oz. can cream of chicken soup
1-1/2 oz. package onion soup mix
1/3 cup chicken broth
2 tablespoons cornstarch
cooked rice or mashed potatoes

Combine onion, carrots and celery in the bottom of a slow cooker. Arrange chicken on top; sprinkle with seasonings. Mix together chicken soup and onion soup mix; spoon over chicken. Cover and cook on high setting for 4 hours, stirring after one hour. At serving time, stir together broth and cornstarch; pour over chicken and mix well. Cook, uncovered, for an additional 10 minutes, until thickened. Stir again; serve over cooked rice or mashed potatoes. Makes 8 servings.

Almost Famous Black Bean Soup

1 1/2 c. black beans (measured dry, then cook them) or use 2-3 cans of black beans
2 Tbsp olive oil
2 garlic cloves-chopped up
1 Tbsp onion powder or 1/3 c. diced fresh onion
1 Tbsp. red pepper flakes
1 tsp. sea salt (or salt)
1 tsp ground black pepper
a little cayenne pepper to taste
1 can veggie broth
1 can crushed tomatoes
1 can corn or 2 c. frozen corn
water
tortiallas or tortilla chips
fresh cilantro

*optional on top
sour cream
cheese
Avocado pieces

After your beans are cooked, take about a cup of bean and blend with the can of veggie broth. Return to pot of beans.
In a pan, saute garlic, oil, and red pepper flakes on medium heat till garlic is tender. Put into pot of beans. Add crushed tomatoes, ground black pepper, cayenne and corn and let simmer 10 minutes.

Serve with fresh cilantro and any other toppings and eat with chips or tortillas.

*Add some brown rice for a meal with complete protein instead of tortillas.
*For the most part you can sub most of the ingredients from food storage, powdered garlic, onion, canned items, and homemade tortillas
*If you can't handle the red pepper flakes, cummin or taco seasoning may be substituted

Emy's chili

2 c. dry pinto beans soaked over night
6 c. water
2 c. brown rice, rinse well
1 diced yellow onion
2 cans tomato sauce
1 quart diced tomatos with juice (or 1 28 oz can crushed tomatoes)
2 Tbsp red pepper flakes
2 garlic cloves
1/2 tsp ground pepper

optional:
any fresh peppers-jalapinos, anaheim, bell etc.
shredded cheese
corn chips

Put the beans in a slow cooker and cook according to time on package (two or more hours). Add the rest of the ingredients except for the optional ones. Let simmer a couple hours. Meal is done once the rice is soft or absorbed. You will want to mix it once or twice while cooking, the rice has a tendency to rest on the bottom and may burn. This meal gets better the longer it sits.

Great as a main course, with nacho's or as a dip.

*This serves as a complete protein because of the beans and rice.

Emy's Black Bean Taco's

2 cans black beans or about 3 1/2 c. cooked beans
1 can corn (or 1 c. frozen or freshly cooked corn, if frozen cook before using)
1/2 bunch cilantro
1-2 limes (juice only)
1/8 c. balsamic vinegar
1 tsp. chili powder
pinch of salt

Corn tortilla's

lettuce (red romaine is best)

tomatoes-diced

avocado-diced

shredded cheese

Mix together first 7 ingredients and let chill for 1 hour or more (the longer the better)

Spoon on tortilla's with other ingredients (all optional).

Zucchini Casserole

2 pounds zucchini, sliced (6 cups)
1/4 cup chopped or sliced onion
1 can (about 10 ounces) condensed cream of chicken soup
1 cup sour cream
1 cup shredded carrots
1 package (8 ounces) herb-seasoned stuffing mix
1/2 cup (1 stick) butter or margarine, melted

Cook zucchini and onion in boiling salted water for 5 minutes. Drain. Combine soup and sour cream. Stir in carrots; fold in drained squash and onion.

Combine stuffing mix and butter. Spread half of stuffing on bottom of baking dish. Spoon vegetable mixture on top, and sprinkle remaining stuffing over vegetables. Bake 25 to 30 minutes at 350 degrees F. (6 servings)

(Source: The Mormon Family Cook Book - Helen Thackeray, Beth Nelms Brown, Maurine Hegsted, , pg. 43)

Baked Stuffed Zucchini

4 medium zucchini squash
6 slices day-old bread
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon crushed dried leaf thyme or sage
1/3 cup chopped onion
1 egg, beaten
2 tablespoons butter or margarine, melted
1 cup (4 ounces) shredded Cheddar cheese

Wash squash; cut off both ends. Blanch in boiling salted water until tender but still firmly shaped, approximately 10 minutes. Remove, cool in cold water and drain. Halve lengthwise and scoop out flesh, leaving a thick enough edge to hold stuffing; set zucchini shells aside. Chop scooped-out zucchini; put into strainer to drain excess water. In food processor or blender, crumble bread. Toss with salt, pepper, thyme, onion, egg, butter or margarine, and squash meat; mix thoroughly. Place squash shells into well-oiled baking pan; fill with stuffing mixture. Top with shredded cheese. Bake at 375 degrees F. for 20 minutes or until tender and brown. Makes 4 servings, allowing 2 halves per serving.

Note: Any stuffing mixture may be used.

(Source: Managing Your Meals, A year's Worth of Menus, Shopping Lists, and Recipes for Delicious, Nutritious, and Economical Meals - Winnifred C. Jardine, pg. 189)

Rouladin

Round Steak or London Broil (have butcher cut it thin)
Salt
Pepper
Bacon
1 Can Beef Broth
Onions
Mushrooms
2 Tablespoons Flour
Water
Toothpicks

Cut meat in 3 x 4 inch pieces. Salt and pepper meat. Cut bacon in half and cook slightly to get grease out. Place a piece of bacon in center of a piece of meat and roll up. Secure with a toothpick. Brown meat on both sides. Remove meat from pan and saute' sliced onions and mushrooms in drippings. Add meat back to pan, pour in beef broth and simmer for an hour or add everything to a crock pot and slow cook on high for 1 hour then change to low for 3 hours. When meat is cooked through, remove the meat to make gravy. Take 2 Tablespoons of flour and add water to make a paste. Whisk into beef broth and cook until thickened. Serve with mashed potatoes.

Chicken and Rice Casserole

1 cup long-grain rice, uncooked
3 cups water
2 teaspoons chicken bouillon granules
1 can (10 3/4 oz) cream of chicken soup
16-oz. bag frozen broccoli
2 cups chopped, cooked chicken
1/4 teaspoon garlic powder
1 teaspoon onion salt
1 cup grated cheddar cheese

1. Combine all ingredients in slow cooker.
2. Cook on High 3 to 4 hours.


Note:
If casserole is too runny, remove lid from slow cooker for 15 minutes while continuing to cook on High.

(Source: Fix-It and Forget-It Cookbook - Feasting with your Slow Cooker", pg. 173, by Dawn J. Ranck and Phyllis Pellman Good)

Mom's Lasagna

This is my mom's famous lasagna recipe. I haven't had any lasagna yet that can top it (my opinion of course)!

1/2 onion, chopped
1/4 lb. mushrooms, sliced
1 lb. ground beef
1 6oz. can tomato paste
1 8oz. can tomato sauce
1/2 tsp. oregano
1/2 tsp. basil
garlic powder to taste (or fresh garlic)
lasagna noodles (uncooked)
8 oz. cottage cheese or ricotta (add more if desired)
1/2 lb. mozzarella cheese, grated (add more if desired)
1/2 c. water

Cook onions in small amount of oil. Add mushrooms and cook until soft. Add ground beef and brown. Add tomato paste, sauce and seasonings. Place uncooked noodles in square pan coated with cooking spray. Spread with 1/2 of sauce. Place cottage cheese or ricotta over the sauce. Top with 1/2 of the grated mozzarella. Add another layer of noodles and top with remaining sauce. Pour water over all and cover with foil. Bake at 325 degrees for 1 hour 15 minutes. Add rest of cheese and let sit with foil on top for 5 to 10 minutes or until cheese melts. (This recipe doubles well to fit into a 9x13 pan).