Candace-Meatball Soup

1 package frozen meatballs (can make your own meatballs if desired)
baby carrots sliced- about 7-8
handful of fresh spinach 
three celery ribs chopped
8 cups chicken broth

Add all ingredients to stock pot and simmer until veggies are tender
and meatballs are heated through. Enjoy! :)

Candace-Sloppy Joe Casserole

Ingredients:

1   pound lean (at least 80%) ground beef (I used ground turkey)
1/2   cup sliced green onions (8 medium)
1   cansloppy joe sauce (15.5 ounces)
1   canGreen Giant® Mexicorn® whole kernel corn with red and green peppers, undrained (11 ounces)
1   canPillsbury® Golden Layers® refrigerated flaky biscuits (5 biscuits, 6 ounces)
add ingredients to list

directions
1. Heat oven to 375 degrees F. In 12-inch skillet, cook ground beef and onions over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
2. Stir in sloppy joe sauce and corn. Cook 2 to 3 minutes, stirring occasionally, until thoroughly heated. Spoon mixture into ungreased 1- to 1 1/2-quart casserole.
3. Separate dough into 5 biscuits; cut each in half. Arrange, cut side down, around outside edge of hot mixture with sides of biscuits touching.
4. Bake uncovered 15 to 20 minutes or until biscuits are deep golden brown

Candace-Veggie Chili with Pasta

VEGETABLE CHILI WITH PASTA  
1 (15 oz can) chickpeas, rinsed, drained
1 (15 oz can) red kidney beans, rinsed, drained
2 (14-1/2 oz each can) no-salt added diced tomatoes, undrained
1 (8 oz can) tomato sauce
1 cup finely chopped onion
1/2 cup chopped green pepper
3 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. cayenne pepper
2 minced garlic cloves
1 cup dried wagon wheel macaroni or elbow macaroni
1/2 cup reduced-fat cheddar cheese
In a 3-1/2 to 4-quart slow cooker, combine chickpeas, kidney beans, tomatoes, tomato sauce, onion, green pepper, chili powder, oregano, cayenne pepper, and garlic. Cover, cook on low for 4-5 hours, or on high for 2-21/2 hours.
Meanwhile, cook pasta as directed, drain. Stir pasta into slow cooker. Sprinkle each serving with cheese.

A filling chili, with no meat. The cheese is optional
*Note* We made it without the cheese and it was great. :)

Laura-Chicken Katsu

INGREDIENTS: 

• 2 chicken breasts
• Salt (to taste)
• Pepper (to taste)
• Garlic powder (to taste)
• 2 Tablespoons Flour
• 1 egg (beaten)
• 1 Cup Corn flake crumbs or panko (Japanese bread crumbs)
• Oil (for deep frying)

DIRECTIONS:

Heat oil.

Mix Bread crumbs, flour, salt, pepper and Garlic powder together in a shallow bowl.

Dip Chicken in eggs and then in bread crumb mixture

Place chicken into oil and cook till golden brown. cut into chicken to ensure it's done.

Place cooked chicken on paper towels

Cut into strips and serve plain, with Katsu sauce, or Curry sauce

KATSU SAUCE:

• 1/3 cup (80 mL) of ketchup
• 1/4 cup (60 mL) of shoyu or soy sauce
• 1/4 cup (50 g) of sugar
• 2 teaspoons (10 mL) of Worcestershire sauce
• 1/4 teaspoon of red pepper (ground)
• 1/4 teaspoon of pepper

Mix all ingredients together in a pot and bring to a boil

Chicken Tikki Masala-Candace

Ingredients
3 whole (to 4) Chicken Breasts
Kosher Salt
Ground Coriander
Cumin, To Taste
1/2 cup Plain Yogurt
6 Tablespoons Butter
1 whole Large Onion
4 cloves Garlic
1 piece (approximately 2 Inches) Chunk Fresh Ginger
Garam Masala
1 can (28 Ounce) Diced Tomatoes
Sugar
1-1/2 cup Heavy Cream
2 cups Basmati Rice
_____
OPTIONAL:
Fresh Cilantro
Chili Peppers
Turmeric
Frozen Peas
Preparation Instructions
Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.
Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.
Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.
To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.
After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.

Laura- creamy enchilladas

1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 flour tortillas, softened (8 inches each)
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies
Directions:

1
In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
2
Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3
Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
4
Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
5
Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
6
Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Read more at: http://mexican.food.com/recipe/simply-sour-cream-chicken-enchiladas-129926?oc=linkback

Laura- crockpot chicken and rice

Ingredients:

• 1 envelope onion soup mix
• 1 can (10 3/4 ounces) condensed cream of mushroom soup,reduced fat
• 1 can (10 3/4 ounces) condensed cream of chicken soup,reduced fat
• 1 1/2 cups low or no fat milk
• 1 cup dry white wine (I used chicken stock instead)
• 1 cup white rice 
• 6 boneless chicken breast halves, without skin (I just used chicken breasts)
• 2 tablespoons butter
• 2/3 cup grated Parmesan cheese

Preparation:

Mix onion soup,mushroom soup, chicken soup, milk, wine (chicken stock) and rice. Spray Crock Pot w/pam. Lay chicken breasts in Crock Pot, top w/1 tsp butter, pour on soup mixture, sprinkle w/parmesan cheese. Cook on low 8-10 hours or on high for 4-6 hours 

I turned out a little bit too liquidy... so next time I think I would add 1 1/2 Cups rice instead

Candace-Hickory Apple Meatballs

Ingredients:

1 bottle (18 oz.) Kraft Hickory BBQ Sauce
1 jar (25 oz.) chunky applesauce
3 lb. frozen, pre-made meatballs
make it Mix entire contents of BBQ sauce and applesauce in crock-pot.

Add meatballs and stir gently.

Turn crock-pot on high and heat until completely hot - usually about 2 hours. Notes This is a quick, easy and delicious recipe for meatballs. I make them for picnics, graduation parties, neighborhood potlucks, etc. They are also great during football games and March madness.

Can be made ahead and then reheated or double the recipe in large crock-pot or slow cook, in covered roaster in the oven for about an hour at 375°F. 

Slow Cooker Salsa Chicken-Candace

Slow Cooker Salsa Chicken

4 boneless, skinless chicken breasts (frozen is fine)
1 cup salsa
1 can condensed cream of chicken soup
1 packet taco seasoning
1/2 cup sour cream
6 tortillas


Place chicken in the bottom of your slow cooker. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired.

Skillet Lasagna-Candace

Ingredients:

1 1/2 tablespoons extra virgin olive oil
1 large onion, chopped
1 cup mushrooms, chopped
2 garlic cloves, minced
2 (14.5 oz) cans Italian diced tomatoes, drained
1/4 cup tomato sauce
3 basil leaves, chopped
1/4 teaspoon black pepper
1 teaspoon sea salt
1/2 cup skim ricotta cheese
1/2 cup part skim mozzarella cheese
3 tablespoons Parmesan cheese
About 6 ounces lasagna noodles, broken into thirds & fully cooked
2 tablespoons parsley (dried or fresh)
Directions:

Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir in parsley.  Cook about 2 more minutes, or until mixture is thick.
Serve immediately with additional basil or parsley.
Nutritional information per 1 cup: 

Calories: 275
Fat: 3 grams
Carbohydrates: 42 grams
Fiber: 9 grams
Protein: 15 grams
Weight Watchers Points Plus Points: 7

Laura - Beef pot pies

• 1 pound sirloin steak, cubed
• salt to taste
• ground black pepper to taste
• 1 (14 ounce) can beef broth
• 3 large carrots, diced

• 3 potatoes, cubed
• 1 cup frozen green peas, thawed
• 3 tablespoons cornstarch
• 1/3 cup water
• 2 (9 inch) refrigerator pie crusts

Directions

1. In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
2. In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
3. When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
4. Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
5. Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.
6. (I did a half recipe and put them in mini corning wear dishes)

mom's taco soup

1 lb. Ground Turkey
garlic to taste
1 onion carmalized- first
1-2 teaspoons cumin


1 large can chopped tomatoes
2 Cups salsa
1 can kidney beans-rinsed
1/2 bag corn
6oz pasta shells
1 whole carton of swansons beef broth

Carmalize onions. Then add ground turkey garlic and cumin. Cook until meat is cooked all the way.

Then Add all other ingredients. Cook until hot and shells are soft.

Laura - Chicken Tetrazzini

This makes a large casserole. I use it for busy nights and make it ahead of time since it takes a long time to cook. We just heat it up in the microwave on the night we plan to eat it.

Ingredients:
1 whole rotisserie chicken
16 oz vermicelli pasta (I use Ronzoni Smart Taste Thin Spaghetti), cooked and drained
32 oz chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
1 tsp garlic powder
1/2 cup grated parmesan cheese

Preheat oven to 350.

Remove meat from the chicken (of course, getting rid of the skin) and chop.

Whisk together soups, chicken broth, and garlic powder.

Lightly spray a 9x13-inch pan with cooking spray.  Layer 1/2 noodles, 1/2 chicken, and 1/2 of soup mixture. Sprinkle half of the parmesan cheese on the pasta.  Repeat layers and top with remaining parmesan cheese.

Cover with foil and bake for 1 1/2 hours.

Candace-Crockpot Ranch Pork Chops

• Pork Chops
• Ranch Seasoning Dry Mix Packet
• 1 can Cream of Chicken plus 1 can water as needed {or 2 cans cream of chicken}  This will depend on how fast your crockpot cooks and how long you’ll be cooking it.

Ready for the hard part?  {I’m so funny.  I know.} Combine all three ingredients in the crockpot and mix well.   Yup.  That’s it.

Candace-Tator Tot Casserole

Ingredients
1  lb.ground beef (I use ground turkey)
1  medium onion, chopped (about 1/2 cup)
1  can(10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup frozen mixed veggies
3  cups frozen fried potato nuggets
add ingredients to list

directions
1. Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring to separate meat. Pour off any fat.
2. Mix the beef, soup and frozen veggies together. Spoon the beef mixture into a 2-quart shallow baking dish. Arrange the potatoes around the inside edge of the baking dish.
3. Bake at 425 degrees F. for 25 minutes or until the potatoes are golden brown.

Laura- Crockpot honey sesame chicken

Crockpot Honey Sesame Chicken

 Printer Friendly

Yield: 4 servings

INGREDIENTS:

1 lb. boneless, skinless chicken thighs, about 5

Salt and pepper

1 cup of honey

1/2 cup of low sodium soy sauce

1/4 cup ketchup

2 tbsp. vegetable oil

2 cloves of garlic, minced

1/2 cup diced onion

1/4 tsp. red pepper flakes

Cornstarch

Sesame seeds

INSTRUCTIONS:

1. Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.
2. In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.
3. Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
4. When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.
5. Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.

Candace-Mexican Biscuit Casserole

* Note* I used refrigerator biscuits and only 1 lb of ground turkey

Ingredients
1-1/2  poundslean ground beef
1  1.25-ounce packagetaco-seasoning mix
3/4  cupwater
1  16-ounce cankidney beans
1  11-ounce canwhole-kernel corn with sweet peppers, drained
3-1/4  cupspackaged biscuit mix
1  cupmilk
3  cupsshredded cheddar cheese (12 ounces)
add ingredients to list

directions
1. In a large skillet, cook ground beef until brown. Drain off fat.
2. Add taco-seasoning mix according to package directions, except use the 3/4 cup water. Add the undrained kidney beans and the drained corn; bring to boiling.
3. Meanwhile, combine the biscuit mix and milk. Stir until all is moistened. Beat for 30 seconds more.
4. Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut with a 2-inch round biscuit cutter, making 10 biscuits.
5. Spoon hot meat mixture into a 13x9x2-inch (3-quart rectangular) baking dish and top with some of the cheese.
6. Immediately place biscuits on top and bake in a 350 degree F oven for 20 minutes or until biscuits are done. Sprinkle with remaining cheese. Let stand for 5 minutes. Makes 8 to 10 servings.

nutrition information
Per serving: Calories 486, Total Fat 25 g, Saturated Fat 11 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 81 mg, Sodium 1365 mg, Carbohydrate 40 g, Total Sugar 3 g, Fiber 3 g, Protein 29 g. Daily Values: Vitamin A 0%, Vitamin C 5%, Calcium 33%, Iron 18%. Percent Daily Values are based on a 2,000 calorie diet

Garlic Pesto Chicken and Pasta

Garlic Pesto Chicken with Tomato Cream Penne



1/2 bottle of lawrys Herb and Garlic Marinade
2 large spoonfuls of Pesto 
2 boneless chicken breasts.

Cut chicken into one inch strips. Using same knife make slits into chicken. Pour lawrys marinade and pesto over chicken. Marinate over night 

*Note: I marinated mine for just a few hours and it was still really good.

Sauce:
8 ounces of your choice of pasta (I used whole wheat penne) 
2 tablespoons of olive oil
3 cloves of garlic
2 spoonfuls of pesto
1/2 cup of chicken broth
8 ounces of tomato sauce 
1 cup of half and half

Boil water and start on noodles.

Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down)

Heat olive oil, cook garlic. Add pesto. Simmer in chicken broth until half has cooked down. Add tomato sauce. Then add milk. Simmer for 5 minutes. Toss pasta in. Add flour if it needs to be thickened while the sauce is simmering. Place chicken on top.

Candace-Eight Layer Casserole

Servings: Makes 8 servings
Prep Time: 30 mins
Total Time: 1 hr 35 mins


ingredients
3  cups dried medium noodles (6 ounces)
1 pound ground beef or turkey
1 can 8 oz tomato sauce
1  teaspoon dried basil, crushed
1/2  teaspoon garlic powder
1/4  teaspoon salt
1/4  teaspoon black pepper
1/2 cup sour cream
1/3  cup chopped onion (1 small)
1  10-ounce package frozen chopped spinach, cooked and well drained
1  cupshredded cheddar cheese (4 ounces)
add ingredients to list

directions
1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
2. Meanwhile, in a large skillet cook beef until brown along with the onion. Drain off fat. Stir tomato sauce, basil, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
 3. Layer accordingly: spinich, meat w/onion, sauce, sour cream, noodles, shredded cheese.
4. Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 15 minutes or until heated through. (*Can also add sour cream to the sauce if desired, I did that and it was really good, before layering)
5. Makes 8 servings

Double crunchy honey garlic chicken breast

4  large boneless chicken breasts
 

Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.

Sift together:

  2 cup flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
2 tbsp ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 tbsp paprika
1 tsp cayenne pepper

Make an egg wash by whisking together:

4 eggs
8 tbsp water

Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.

HONEY GARLIC SAUCE
In a medium saucepan add

2 tbsp olive oil
3 – 4 cloves minced garlic

Cook over medium heat to soften the garlic but do not let it brown. Add:

1 cup honey
¼ cup soya sauce (low sodium soya sauce is best)
1 tsp ground black pepper

Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

Laura- garlic mashed potatoes

Ingredients

• 3 medium baking potatoes peeled and coarsely chopped
• 1 teaspoon salt
• 4 tablespoons butter, at room temperature
• 1/4 cup sour cream, at room temperature
• 1 teaspoon finely minced garlic
• 1 tablespoon (or more) whole milk, at room temperature or warmed
• Salt and freshly ground black pepper

Directions

In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.

Add the butter, sour cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed.

Candace-Pioneer Woman Creamy Chicken Piccata

Creamy Grilled Chicken Piccata
inspired by The Pioneer Woman
(Printable Recipe)


Chicken
Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breasts


Pasta
2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbps capers
1/2 cup grated parmesan cheese


Chicken
Combine first 6 ingredients and mix well.  Place chicken in a ziplock bag and pour marinade over chicken.  Marinate overnight in the refrigerator.  When ready, grill until done.  Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.


Pasta
While chicken is grilling.  Cook pasta according to directions (10-12 minutes).  Reserve 1/2 cup of pasta water and drain.  In same sauce pan, melt butter over medium heat.  Whisk in garlic and lemon juice.  Pour in half and half and whisk until hot.  Add some salt and pepper to taste.  Add the parmesan cheese, basil and capers, and heat until cheese is melted.  Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary.  Toss in pasta.


Serve in pasta bowls with grilled chicken on top.  Sprinkle with more parmesan if desired.

Laura- Lasagna

Ingredients:

16 pieces (about 16 oz.) lasagna noodles, uncooked
1 pound ground beef
1 jar (about 28 oz.) spaghetti sauce
1/2 cup water
16 ounces ricotta cheese
2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 eggs
2 teaspoons chopped oregano
2 teaspoons chopped basil
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper

Directions:

1. In large skillet, brown meat; drain.

2. Stir in spaghetti sauce and water; simmer 10 minutes.

3. Cook pasta according to package directions; drain. Lay flat on foil to cool.

4. Heat oven to 350°F.

5. In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs, oregano, basil, garlic, salt and pepper.

6. Spread about 1/3 cup meat sauce on bottom of 13 x 9 glass baking dish. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread with about 3/4 cup meat sauce.

7. Repeat layers, beginning and ending with pasta. Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired.

8. Cover with foil. Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer, or until lightly browned. Let stand 10 minutes before cutting.

Candace-Crockpot Ranch Porkchops

1 pkg Ranch Seasoning Mix
1 can cream of chicken soup
Boneless skinless Porkchops-lean cut


Put porkchops on the bottom of the crockpot. Add the seasoning
mix and soup with one can of water into the crockpot, mix well, 
cook on low for 8 hours or high 4-6 hours. Serve with rice or noodles
and veggies. 

Laura-roast beef french dip w/ Au jus

serves 4, prep 10 min, cook 10 min
4 cups beef broth
1/2 small onion, sliced into rings
1-2 cloves garlic, minced
4 hoagie rolls
1lb lean, rare deli roast beef, thinly sliced
8 thin slices provolone
roasted garlic mayonnaise
prepared creamy horseradish

In a medium pot, add beef broth, onion and garlic to a boil.
Boil vigorously until reduce by half.  You should be able to measure out 2 cups of au jus.
Separate hoagie rolls and broil until slightly crisp. Do not walk away from the broiler unless you have lots of extra rolls on hand!
Once they are good and crunchy, spread mayo on one side of each roll, loosely pile 3-4 ounces of roast beef on top of the mayo.
Top roast beef with two slices of provolone.
Return to the broiler and broil until cheese is melted and edges darken.
Spread horseradish on top bun and close sandwiches.
Serve cut on a diagonal and au jus on the side.
I was able to buy roasted garlic mayonnaise already prepared at the store but to make it yourself just roast a head of garlic in a small crock in the oven with a bit of oil and then combine the softened, caramelized cloves with regular mayonnaise and keep in the fridge.  You could also just sprinkle them very lightly with a bit of garlic powder.  The whole point to this recipe is that it should be easy to whip up with ingredients on hand with just a trip to the store for hoagies, roastbeef, and cheese.

Brett- Spicy sauerkraut for brauts

2 Med. Onions
1 tsp. butter
1 Cup Sauerkraut
1 tsp. mustard
1/2 Cup Ketchup
1 tsp. celery seed
1/2 tsp. white pepper
3 Tbsp. Tabasco sauce (VERY HOT) we use less then 1 Tbsp.

Directions:

1. Saute onions in butter until soft and lightly caramelized.
2.Add the sauerkraut.
3. When sauerkraut is warm add the remaining ingredients. Bring to a simmer and cook till thickened.

 

Laura- Red skin potato salad

Ingredients

• 2 pounds clean, scrubbed new red potatoes
• 6 eggs
• 1 pound bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cups mayonnaise
• salt and pepper to taste

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

Laura-Crispy Panko Chicken

4 boneless skinless chicken breast halves
3/4 cup flour
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper, to taste
3 eggs, lightly beaten with 1/3 cup water
2 cups panko vegetable oil


Directions: 1 Using a mallet, gently beat the chicken breasts to a uniform thickness. (This prevents the chicken breasts from shrinking and promotes even cooking.).


2 Combine the flour, onion powder, garlic powder, salt and pepper in one bowl. Place the egg and water mixture into another. Put the Panko bread crumbs into a third bowl. Dredge chicken with seasoned flour and pass through egg mixture. Shake off excess egg. For an even crispier crust, dredge with flour again and pass through egg mixture one more time.


3 Now completely cover chicken breasts with Panko crumbs, pressing crumbs down gently if needed.


4 Heat oil in frying pan on medium-high heat. Cook for 4 minutes on each side (or until no longer pink inside) and serve.

French Dip Crescent-Candace

French Dip Crescent Ingredients:
2 packages crescent rolls, 8 count
1 pound deli roast beef, thinly sliced
4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces
optional: Horseradish Sauce
optional: Au Jus for dipping (click here for my Easy Au Jus recipe!)


French Dip Crescent Directions:
Unroll crescents onto a large cookie sheet.
Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
Roll crescents starting from the wide end and ending at the narrow end.
Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
Serve with Au Jus and enjoy!

Tuscan Garlic Chicken-Candace




*Note: if the chicken breasts you are using are overly thick, you can butterly them, cutting all the way through so you end up with two thinner cuts of chicken breast. Second note: I would say this recipe is right on the edge of just having enough sauce but not an overabundance, so if you like things on the saucier end of the spectrum, feel free to double that part of the recipe.


*Serves 4-6 (depending on if you are serving adults or kids)


INGREDIENTS:
3/4 cup all-purpose flour
1/2 tablespoon salt
1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 boneless, skinless chicken breasts
5 tablespoons extra virgin olive oil, divided
1 tablespoon finely minced garlic (about 4-5 cloves)
1 red bell pepper, cut into thin strips or chopped
1/2 cup low-sodium chicken broth
6 ounces fresh spinach
1/2 cup heavy cream
2 teaspoons cornstarch
1 cup lowfat milk
1 cup freshly grated Parmesan cheese
1 pound fettuccine


DIRECTIONS:
Preheat the oven to 350 degrees F.


In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.


In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they?ll finish up in the oven). Don?t scoot the chicken around once you lay it in the hot oil! Let the oil work it?s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.


While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.


Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.


When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.