Pesto Pasta

1/2 pint grape tomatoes, halved
1 block fresh mozzarella cheese, cut to bite size pieces
1 teaspoon salt, black pepper to taste
1 Tablespoon olive oil
1 lb. campanelle pasta

Combine tomatoes, mozzarella, salt, pepper and olive oil; let stand for 30 minutes. Cook pasta according to package directions.

For pesto
4 cloves garlic
1/2 cup pine nuts & 1/2 cup walnuts
3 cups loosely packed fresh basil (about 4 oz. container)
1 teaspoon salt, 1/2 teaspoon black pepper
6 Tablespoons Parmesan cheese
6 Tablespoons grated Asiago cheese
1 cup olive oil

In food processor mince garlic. Add pine nuts, walnuts, basil, 1tsp. salt and 1/2 tsp. pepper and process until well mixed. Add Parm. and Asiago cheeses and process until smooth. With the food processor running, slowly add 1 cup olive oil and process until smooth. Toss tomato mixture with pasta and 3/4 cup basil pesto. Divide pesto into 3/4 cup servings and freeze.

Lettuce wraps

2 chicken breasts cooked and diced small
1 can water chestnuts minced
1 cup mushrooms minced
1/2 cup scallions, white and green part chopped
1 head of lettuce

Cooking sauce:
1/4 cup soy sauce
2 Tbsp. rice vinegar
1 Tbsp. sugar
1/2 Tbsp. ginger
1 tsp. sesame oil
1/2 tsp. garlic

Cook chicken and dice into small pieces.  Add water chestnuts, mushrooms, scallions and sauce.

Serve in lettuce cups with Diane's lettuce wraps sauce.

Sauce:

Juice of 1 lime

4 T. olive oil

2-3 T. Sesame Oil

8 T. soy sauce (gluten free)

1/3 c. brown sugar

3 T. fresh ginger chopped

2 cloves chopped garlic

Chopped cilantro (lots)

Chicken Fingers

4-6 Chicken breasts sliced, about 1/2 inch thick slices
8 oz bread crumbs (I don't think you need this many) To make this gluten free, save crusts of gluten free bread and put in a food processer and chop really fine.
1/2 c parmasean cheese
1 tsp. salt
1 tsp onion powder
1 stick melted butter (sometimes I need a bit more)

Mix together bread crumbs, cheese, salt and onion powder.  Dip chicken in butter; roll in bread crumb mixture and place on an ungreesed cookie sheet.  Refrigerate until ready to cook.  Bake on 350 degrees for 15-20 minutes, turning once.

Thai Beef Stir Fry

Recipe from Taste of Home Busy Family Favorites

2 Tbsp. cornstarch

3/4 c water

2 Tbsp plus 1 1/2 tsp chunky peanut butter

4 Tbsp soy sauce

1 1/2 pounds beef top sirloin steak, thinly sliced

2 Tbsp olive oil

1 each med. green, sweet red and yellow pepper, julienned

1 8 oz can bamboo shoots, drained

1/2 c julienned carrot

1/2 tsp. crushed red pepper flakes

1 1/2 tsp minced garlic

1. In a small bowl, combine cornstarch and water until smooth.  Stir in peanut butter and 3 Tbsp soy sauce; set aside.

2. In a skillet, stir fry the beef, and remaining soy sauce in oil until meat is no longer pink; remove  and keep warm.  Add peppers, bamboo shoots, carrot and pepper flakes; stir fry for 2-3 min. or until tender.  Add garlic; cook 1 min. longer.

3. Stir cornstarch mixture and add to the pan.  Bring to a boil; cook and stir for 1 min. or until thickened.  Return beef mixture to the pan.  Serve with rice.

6 servings

We served with Thai Kitchen stir fry rice noodles.

Ground beef and cabbage

1 pound ground beef
1 package shredded cabbage
1/4 cup dried onion
1 heaping cup chopped carrots
2 tsp. ginger
2 tsp. garlic
1/4 cup soy sauce

Cook the ground beef and onion until crumbly.  Drain an excess greese.   Add ginger, garlic and soy sauce.  Cook for a couple of minutes.  Transfer ground beef to a bowl and set aside.  Cook the carrots for a few minutes.  Add the cabbage.  Cook until tender.  Add 1/4 cup of water if needed to steam the vegetables.

Serve over rice.

Chicken Parmesan

1 jar spaghetti sauce
4 Chicken patty
4 Ham slices
4 Cheese slices

Spread some spaghetti sauce in the bottom of a 9 X 13 pan.  Place chicken patties on top.  Spread a bit more spaghetti sauce on top of chicken patty.  Place a piece of ham on top.  Bake in a 350 degree oven for 30-40 min.  Place cheese slice on top and cook until melted.

Tator Tot Casserole

1 lb browned hamburger
1 can cream of chicken soup (gluten free substitute)
28 oz tator tots (OrIda brand)
Cheddar cheese

Combine the hamburger and soup.  Spread evenly on the bottom of a 9 X 13 pan.  Cover with a layer of tator tots.  Bake for 30 min at 400 degrees.  Sprinkle with cheese and put back in oven long enough to melt the cheese.

Meatloaf

4 slices bread (gluten free bread or oats)

1 c. milk

1 ½ lbs. hamburger

1 egg

Desired salt

Desired pepper

1 T. Worcestershire sauce or soy sauce

Cube 4 bread and let soak in milk.  Mix egg and bread mixture with hamburger.  Mix in spices and sauce and cook for 1 hour at 350 degrees.

Burros

3 T. oil                                                            

dash garlic powder

3 T. flour                                                        

salt

½ t. chili powder                                            

pepper

1 bouillon cube                                               

1/3 can (4 oz.) chopped green chilies

2 cans (8 oz.) tomato sauce                            

left over meat (roast or chicken)

1 can water

Mix all ingredients and simmer 30 min.  Put mixture in 12 warm tortillas and roll up.  Add more sauce on top and sprinkle with grated cheese.  Put in oven or microwave to melt cheese.

Grandma Smith’s Spaghetti Sauce

Serves 6

1 ½ lbs. hamburger                                         

1 t. garlic powder

½ onion or 1 t. onion powder                        

3 dashes thyme

2 quarts bottled tomatoes                              

¼ c. parsley

1 can tomato soup                                          

10 dashes Italian Seasoning

1 can tomato sauce                                         

4 dashes hot sauce

1 can cream of mushroom

Cook hamburger.  Drain grease off meat.  Mix together all ingredients.  Bring to a boil with lid on. Then turn heat down and simmer for 2-4 hours with lid off.  Stirring occasionally to keep from burning.

Won Tons

Serves: Makes one package of won ton skins

1 lb. hamburger

5 medium sized leaves of Napa cabbage, shredded (sprinkle with salt and let sit in bowl of water for 10 min. Squeeze all water out and add to meat.) 

½ onion (finely chopped)

2 cloves garlic or ½ t. garlic powder

1 pinch ginger

Dash pepper

¼ c. soy sauce

Mix all ingredients together.  Put in won ton skins.  Seal edges with water.  Heat 2 T. oil and cook on med/high heat.   OR  Cook in ¼ c. boiling water with lid on and simmer  for about 15 minutes.

Chicken Delicious

Serves: 6 people

8  halved chicken breasts

2 T. Lemon juice

Salt and pepper

Celery Salt

 Paprika

3 can cream of mushroom (chicken) soup (gluten free substitute)

1 can cream of celery soup (gluten free substitute)

1/3 c. dry sherry or white wine (or chicken bouillon)

Parmesan cheese

Rice

Place chicken in crockpot.  Pour lemon juice over chicken.  Sprinkle with salt, pepper, celery salt, and paprika.  Mix soups and bouillon.  Pour soups over chicken.  Sprinkle with parmesan cheese.  Cover and cook on low setting about 8-10 hours.  Serve chicken & sauce over rice. 

Asparagus Chicken

4  halved chicken breasts

3 med red potatoes, thinly sliced

1 bundle asparagus, washed and bad end taken off, cut in 1/3s

White sauce:

2 c. milk

1/3 c. flour

2 T. butter

1/3 c. parmesan cheese

¼ t. thyme

¼ t. nutmeg

1/8 t. cayenne pepper

Spray a 9x13 pan. Spread potatoes on bottom of pan.  Put asparagus on top.  Pour white sauce over top.  Put chicken on top of that.  Sprinkle parmesan on chicken.  Cover with foil.  Bake at 400 degrees for 50-60 minutes.

Chile-Cheese Casserole

4 oz. green chilies

16 oz sharp cheddar cheese, grated

16 oz jack cheese, grated

3 eggs

1 pt. sour cream

½ t. salt

Dash pepper

Spray 9x13 pan.  Scatter chilies on bottom of dish.  Cover with ½ of both cheeses.  Repeat.  Beat eggs and combine with sour cream, salt, and pepper.  Pour over mixture.  Bake at 350 degrees for 45 minutes.

Lasagna

Serves: 8 people

15 lasagna noodles (cooked)  (can use Gluten free lasagna noodles--see note at bottom)                                     

16 oz. cottage cheese

1 lb. hamburger                                                          

2 c. grated mozzarella cheese

2 cans (15 oz) tomato sauce or 1 qt. tomatoes           

½ c. parmesan

1 T. Italian Seasoning

1 t. salt                                                                                                                                               

¼ t. pepper                                                                             

Sprinkle garlic powder

Sprinkle onion powder

(can substitute tomato sauce and seasonings with 1 large can of Spaghetti Sauce)  

Cook hamburger.  Drain grease.  Add tomato sauces and spices.  In 9x13 pan layer sauce, noodles, cottage cheese,  and mozzarella cheese.  Repeat 4 times.  End with sauce on top and then sprinkle parmesan cheese on very top.  Cover with foil and bake at 350 degrees for 45 minutes.  Let sit 15 minutes before serving. 

I used gluten free lasagna noodles.  I tried not cooking them first and just adding extra liquid.  It worked ok.  I few of the noodles weren't all the way done.

Chicken Enchilada Ring

2 c. cooked chicken (chopped or shredded)

¼ c. pitted olives chopped

4 oz.  Montery Jack cheese, shredded

1 c. green chilies, chopped

½ c. light mayonnaise

1 T. taco seasoning

2 tomatoes, chopped

1 lime

2/3 c. finely crushed corn tortilla chips

2 pkgs cresant rolls

1 c. salsa

1c. sour cream

Mix first  seven ingredients together.  Squeeze half of lime into mixture.  Set aside.  Spread 2 T. crushed chips on baking stone.  Mix rest of chips into mixture.  Place cresant rolls onto round baking stone with straight edge in the middle and point falling off edge, (looking like a sun) overlapping so that you use all 16 rolls.  Spread mixture over ring.  Pull tips of rolls up and tuck under center of ring.  Bake at 375 degrees for 20-25 minutes or until golden brown.

Diane’s Lettuce Wraps

Sauce:

Juice of 1 lime

4 T. olive oil

2-3 T. Sesame Oil

8 T. soy sauce (gluten free)

1/3 c. brown sugar

3 T. fresh ginger chopped

2 cloves chopped garlic

Chopped cilantro (lots)

Boston Lettuce

Jasmine Rice

Turkey Balls:

Radishes, carrots, green onions, red pepper, mandarine oranges, cheese

Cafe Rio

Healthy Pizza Crust/Breadsticks

Submitted by Danelle Larsen    Makes 2 pizza crusts or 1 crust and 1 pan of breadsticks.

4 t. instant yeast

2 c. warm water

4 T. olive oil

2 t. coarse salt

2 ½ c. white flour

1 1/3 c. whole-wheat flour

½  c. regular oats

6 T. flaxseed meal

1 T. cornmeal

Toppings: Mozzarella cheese, Black olives, Mushrooms, Onion, Green onion, Spinach, Green peppers, Tomatoes, Pepperoni, Ham, Sausage

Mix all ingredients. Turn the dough onto lightly floured surface. Knead until smooth and elastic (8-10 minutes).  You want the dough to feel slightly tacky. Place the dough in a large bowl coated lightly with cooking spray or oil, turning once to coat the top. Cover with plastic wrap and let rise for 30 minutes or until double in size. (If I’m in a hurry, I skip the rising, and it’s still yummy.) Preheat oven to 450 degrees; insert the pizza stone if you are using one. Punch the dough down; cover and let rest  5 minutes. Roll the dough into 12” circle on a floured surface. Place the dough on a baking sheet sprinkled with cornmeal. Crimp edges of the dough with your fingers to form a rim. Cover and let rise for 10 minutes.  Spread pizza sauce over crust. Sprinkle cheese over sauce. Spread desired toppings over cheese. Sprinkle edges with garlic salt for added taste. Bake on bottom rack at 425 degrees for 15-20 minutes.

For Breadsticks: Roll into breadsticks, place on greased cookie sheet. Brush with olive oil. Sprinkle with garlic salt, parmesan cheese, & Italian seasoning. Bake on middle rack at 425 degrees for 15 minutes.

Pizza Sauce

4 - 8 oz. cans tomato sauce

1 ½ t. chili powder

1 ½ t. garlic salt

2 T. parmesan cheese

1 T. Italian Seasoning

Sprinkle of crushed red peppers

Mix all together.

Enchilada Chip casserole

Sauce:
1 Can Refried beans
1 Can Enchilada sauce
½ C. Sour Cream
Heat in a pan.

Layer crumbled chips, sauce and cheese.
Cook for 5 minutes in microwave. Serve over rice. Serve with black olives and tomato slices.