Recipes

Recipe by: Hank's Mom This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!) Ingredients 1h25m 8servings 185 cals 1 pound ground beef  1 onion, chopped  4 cloves garlic, minced  1 small green bell pepper, diced  1 (28 ounce) can diced tomatoes  1 (16 ounce) can tomato sauce  1 (6 ounce) can tomato paste  2 teaspoons dried oregano  2 teaspoons dried basil  1 teaspoon salt  1/2 teaspoon black pepper Directions Prep  15m Cook  1h10m Ready In 25m Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease. Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally. Source:www.allrecipes.com

Recipe by: MOMMYTO2BOYS My husband (who is not a cook) developed this recipe when looking through what we had in the fridge. We love capers and my VERY picky 8-year old always asks for 'Daddy's chickie. Ingredients 20 m 4servings 313 cals 4 boneless, skinless chicken breast halves  1 teaspoon lemon pepper  1 teaspoon salt  1 teaspoon dried dill weed  1 teaspoon garlic powder  3 tablespoons butter  1/2 cup whipping cream  2 tablespoons capers, drained and rinsed Directions Prep  5m Cook  15 m Ready In 20 m Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder. Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuo

Recipe by: BARBARA BREITSAMETER Oh, so good and refreshing. Enjoy! Ingredients 35 m 8 servings 247 cals 1/2 pound bacon  2 tablespoons white wine vinegar  3 tablespoons honey  1/2 teaspoon dry hot mustard  1/2 teaspoon celery salt  1/2 teaspoon ground paprika  1/4 cup olive oil  1 head red leaf lettuce, torn into bite-size pieces  1 (15 ounce) can mandarin oranges, drained  1 bunch green onion, diced  3/4 cup slivered almonds Directions Prep  20 m Cook  10 m Ready In 35 m In a medium skillet over medium-high heat, cook bacon until evenly brown. Drain, cool, and crumble. To make the dressing, thoroughly blend the vinegar, honey, dry mustard, celery salt, paprika, and olive oil. Place lettuce, oranges, green onion, bacon, and almonds in a serving bowl. Toss with dressing and serve. Source:www.allrecipes.com

Recipe by: Tammy Schill Try this when you are feeling daring and want to mix things up a bit! A Southern inspired recipe that is sure to add a little fun to your dinner table. Try serving it with cornbread. Ingredients 30 m 2 servings 1109 cals 4 ounces linguine pasta  2 boneless, skinless chicken breast halves, sliced into thin strips  2 teaspoons Cajun seasoning  2 tablespoons butter  1 green bell pepper, chopped  1/2 red bell pepper, chopped  4 fresh mushrooms, sliced  1 green onion, minced  1 1/2 cups heavy cream  1/4 teaspoon dried basil  1/4 teaspoon lemon pepper  1/4 teaspoon salt  1/8 teaspoon garlic powder  1/8 teaspoon ground black pepper  2 tablespoons grated Parmesan cheese Directions Prep 15 m Cook 15 m Ready In30 m Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. In a large skillet over medium heat, saute chicken in butt

Recipe by: Marian Collins A delicious, easy company dish - the flavors are wonderful. A favorite with my family. I usually double the recipe so we can have leftovers. Ingredients 1h 30m 6servings 528 cals 6 skinless, boneless chicken breast halves  1/4 cup butter  1 (.7 ounce) package dry Italian-style salad dressing mix  1/2 cup white wine  1 (10.75 ounce) can condensed golden mushroom soup  4 ounces cream cheese with chives  1 pound angel hair pasta Directions Prep     30 m Cook      1 h Ready in 1h 30 m Preheat oven to 325 degrees F (165 degrees C). In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pa

Recipe by: Chef John I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more. Ingredients 40m 2servings 452 cals 2 tablespoons olive oil  1/2 white onion, diced  3 cloves garlic, minced  1 tablespoon capers  1 tablespoon caper juice  1 cup cherry tomatoes, halved  1/3 cup pitted, sliced green olives (such as Castelvetrano)  1 jalapeno pepper, seeded and chopped  2 teaspoons chopped fresh oregano  2 teaspoons olive oil  2 (7 ounce) red snapper fillets, cut in half  salt and pepper to taste  1/2 teaspoon cayenne pepper, or more to taste  2 limes, juiced Directions Prep     15 m Cook     25 m Ready in 40 m Preheat oven to 425 degrees F (220 degrees C). Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes. Cook and

Recipe by: JMCCURTAIN I live in Alaska and have 3 sons that love to fish. I have had to come up with some pretty creative ways to prepare salmon, this is by far my family and friends favorite way to eat fresh salmon. I soak an untreated cedar plank in water and bourbon while they are out fishing for the day and fix the barbeque sauce so that's it is ready to get grilling. Ingredients 1h45m 6servings 484 cals 2 (12 inches) untreated cedar planks  1/4 cup pineapple juice  1/3 cup soy sauce  2 tablespoons white vinegar  2 tablespoons lemon juice  1 tablespoon olive oil  3/4 cup honey  1/4 cup packed brown sugar  1 teaspoon ground black pepper  1/2 teaspoon cayenne pepper  1/2 teaspoon paprika  1/4 teaspoon garlic powder  6 (6 ounces) skinless, boneless salmon fillets  1 pinch salt and pepper to taste Directions Prep        15 m Cook       30 m Ready in  1h45 m Soak the cedar planks in warm water for 1 to 2 hours. Add a splash of bourbon to the water if desired. Bring the pineapple jui

Recipe by: THEA I make this salad all year long, but it is especially great for Thanksgiving and Christmas. Just freeze a few bags of cranberries to use at a later date. I know this will become a tradition to anyone who tries it, it's delicious! Garnish with frosted cranberries and mint leaves, if desired. For frosted cranberries, wet cranberries with water, and roll in sugar. Ingredients 2h15m 12servings 75 cals 1 1/2 cups chopped cranberries  1 cup chopped red apple  1 cup chopped celery  1 cup seedless green grapes, halved  1/3 cup raisins  1/4 cup chopped walnuts  2 tablespoons white sugar  1/4 teaspoon ground cinnamon  1 (8 ounce) container vanilla low-fat yogurt Directions Prep     15 m Ready in 2h15 m In a medium bowl, combine cranberries, apple, celery, grapes, raisins, walnuts, sugar, cinnamon, and yogurt. (I chop cranberries in a food processor, and it works great). Toss to coat. Cover, and chill 2 hours. Stir just before serving. source: www.allrecipes.com

 Recipe by: 2DIDI Enjoy the mouthwatering ham leftover from Easter brunch in this fresh and delicious tasting spinach salad." Ingredients 15m 6servings 263 cals 3 tablespoons olive oil  2 tablespoons orange juice  2 teaspoons raspberry vinegar  1 teaspoon coarse grained prepared mustard  ground black pepper to taste  3 cups cooked ham, cubed  8 cups baby spinach, rinsed and dried  1 cup diced cantaloupe  1/2 cup diced peaches, drained  1 red onion, thinly sliced Directions Prep     15 m Ready in 15 m In a small bowl, whisk together the oil, juice, vinegar, mustard and pepper. In a large bowl, toss together the ham, spinach, cantaloupe, peaches and onion. Pour dressing over all and toss to coat. Serve immediately. source: www.allrecipes.com

Recipe by: Nora This is a yummy summer salad that uses an interesting combination of fruits, vegetables and meats. Before you decide you won't like it, try it. You'll be pleasantly surprised. You can add an extra head of broccoli, if you like. Ingredients 30m 6servings 270 cals 2 heads fresh broccoli  1 red onion  1/2 pound bacon  3/4 cup raisins  3/4 cup sliced almonds  1 cup mayonnaise  1/2 cup white sugar  2 tablespoons white wine vinegar Directions Prep     20 m Cook Ready in 30 m Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve. source: www.allrecipes.com

Recipe by: Margaret Rolfe You can make this one as hot as you like! Ingredients 6servings 301cals 6 skinless, boneless chicken breast halves  1 (20 ounce) jar salsa  1 large red bell pepper, chopped  2 tablespoons ground cumin  2 tablespoons lemon juice  2 tablespoons chili powder  3 cloves crushed garlic  2 (15 ounce) cans black beans, rinsed and drained Directions Preheat oven to 400 degrees F (205 degrees C). Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired. Footnotes Tip Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier. source: www.allrecipes.com

Recipe by: Kevin Bennett This is my Mushroom Melt Stuffed Chicken. I made it for my girlfriend on our anniversary because every girl loves a guy that can cook, and she was very impressed. Ingredients 1h 45m 12servings 435cals 1/4 cup butter  1 large onion, finely chopped  1/2 pound button mushrooms, chopped  1/2 teaspoon salt  1/2 teaspoon ground black pepper  1 cup Italian seasoned bread crumbs  12 skinless, boneless chicken breast halves  12 slices Black Forest ham  2 cups shredded Havarti-pepper cheese  24 slices bacon Directions Prep     1h Cook     45 m Ready in 1h 45m Preheat oven to 375 degrees F (190 degrees C). Heat butter in a skillet over medium heat; cook and stir the onion and mushrooms with salt and pepper until the mushrooms are dark and juicy, about 5 minutes. Remove skillet from heat and stir in the bread crumbs. Set aside. Place each chicken breast half between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the

Recipe by: beckie This recipe is very similar to a chicken dish served at a local well-known restaurant. A friend of mine was kind enough to share it. It includes chicken breasts topped with mushrooms, bacon and cheese cooked in a honey-mustard sauce Ingredients 1h20m 4servings 813cals 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness  2 teaspoons seasoning salt  6 slices bacon, cut in half  1/2 cup prepared yellow mustard  1/2 cup honey  1/4 cup light corn syrup  1/4 cup mayonnaise  1 tablespoon dried onion flakes  1 tablespoon vegetable oil  1 cup sliced fresh mushrooms  2 cups shredded Colby-Monterey Jack cheese  2 tablespoons chopped fresh parsley Directions Prep          25 m Cook        25 m Ready in  1h20m Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside. In a medium bowl, combine the

Recipe by: AgileMJOLNIR A quick whiskey chicken that has so many uses, whether by itself, over rice, or in pasta. A great dinner or lunch meal. Again it's best to BBQ the chicken, and you can remove the garlic cloves if desired; they are only there to infuse flavor into the sauce. Ingredients 45m 6servings 324cals 2 pounds chicken thighs  salt and ground black pepper to taste  1 1/4 cups pineapple juice  3 tablespoons bourbon whiskey, or more to taste  2 tablespoons soy sauce  3 cloves garlic  1 tablespoon brown sugar  1/4 teaspoon ground black pepper  2 teaspoons butter, or to taste  2 large mushrooms, sliced Directions Prep     10 m Cook     35 m Ready in 45 m Preheat an outdoor grill for high heat and lightly oil the grate. Season chicken thighs with salt and pepper. Cook the chicken thighs until no longer pink in the center and somewhat charred on the outside, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 d