WEEK 15 MENU - +++

So, I have some extra delicious recipes to make up for my lack of recipes in the last couple weeks! Instead of a weekly menu, I am posting a few that would work wonderfully as a yummy Mothers Day dinner (hand them to your hubby!); Herb Chicken with Honey Butter Recipe, Beef Burgundy or Pear Chicken Salad. For a side, try the Spicy Parmesan Green Beans and Kale or Curried Creamed Onions. And how about a dessert of Almond Pear Cream Cheese Torte or Boston Creme Pie Cupcakes? Ok, now I am officially hungry...

Enjoy a couple other recipes from some friends of mine and Happy Mothers Day!


Pan-Seared Cheddar BBQ Pork Chops – From Susan Campbell
serve with mashed potatoes or oven fries and steamed green vegetables.

Ingredients:
4 bonless pork loin chops
Salt and Pepper
2 tsp (10mL) butter
2 cloves garlic, minced
1 small onion, chopped
1/2 cup (125mL) barbecue sauce
1/4 cup (50 mL) water
2 oz (60 g) Canadian Cheddar, Swiss or Havarti cheese, cut into thin slices (I use the deli cheese slices and split in half)

1. Preheat broiler
2. Sprinkle pork chops with salt and pepper. In a large ovenproof skillet, melt butter over medium-high heat. Brown pork chops, turning once, for about 1 min per side; transfer to a plate. Add garlic and onion to pan and saute for about 2 min or until starting to brown. Add barbecue sauce and water and bring to a boil, scraping up bits stuck to pan.
3. Return pork chops to pan and turn to coat in sauce; reduce heat and simmer for 3 to 5 mins or until just a hint of pink remains in pork. Place cheese slices evenly on top of each pork chop. Broil for about 2 min or until cheese is bubbling.
Tip: Use pork chops that are about 3/4 inch (2 cm) think and be sure not to overcook them for the best taste and texture.


Beef Taco Casserole – From Bri Smith

1lb - ground beef
1 - can of tomato soup
1 - cup of Chunky Salsa ( I used extra chunky)
1/2 - cup of milk
1/2 - cup of UNCOOKED white rice
1/2 - cup of shredded cheddar
tortilla chips

Brown the beef and drain the fat
Stir in soup, salsa, milk and rice into skillet
Spoon mixture into a 1 1/2 quart casserole dish and COVER
Bake at 400F for 25 min
Stir
Sprinkle with cheese
This recipe says to break up tortilla chips and arrange around the side when it's done, but my kids liked to dunk them instead. It was filling and taste amazing. Plus fun for kids.


Herb Chicken with Honey Butter Recipe

1 egg, lightly beaten
3/4 cup seasoned bread crumbs
2 tablespoons dried parsley flakes
1 teaspoon Italian seasoning
3/4 teaspoon garlic salt
1/2 teaspoon poultry seasoning
4 boneless skinless chicken breast halves (6 ounces each)
3 tablespoons butter

HONEY BUTTER:
1/4 cup butter, softened
1/4 cup honey
Place egg in a shallow bowl. In another shallow bowl, combine the bread crumbs and seasonings. Dip chicken in egg, then coat with bread crumb mixture.
In a large skillet over medium heat, cook chicken in butter for 4-5 minutes on each side or until a meat thermometer reads 170°. Meanwhile, combine butter and honey. Serve with chicken. Yield: 4 servings.


Speedy Minestrone

2 cans (14.5 oz) beef broth
1 pkg (24 oz) frozen vegetable and pasta medley in garlic sauce
1 lb smoked sausage, cut into ½ inch slices
1 can (16 oz) kidney beans, rinsed and drained
¼ c. chopped onion
1 t. dried basil
1 t. dried parsley flakes
Shredded parmesan cheese

In lrg saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. Sprinkle with Parm. Yields 6 servings.


Beef Burgundy

1 ½ lbs beef stew meat cut into 1 inch cubes
½ lb whole fresh mushrooms, halved
4 med carrots, chopped
1 can (10 ¾ oz) condensed golden mushroom soup, undiluted
1 lrg onion, cut into thin wedges
½ cup Burgundy wine or beef broth
¼ c. quick cooking tapioca
½ t. salt
¼ t. dried thyme
¼ t. pepper
Hot cooked egg noodles

In 5 qt. slow cooker, combine first 10 ingredients. Cover and cook on low for 5 ½ to 6 ½ hours or until meat is tender. Serve over noodles. Yield 6 servings.


Pear Chicken Salad

6 c. spring mix salad greens
1 med ripe pear, sliced
1 ½ c. cooked chicken strips
¼ c. crumbled feta cheese
¼ c. dried cranberries
¼ chopped walnuts OR pecans

Dressing
¼ c. olive oil
2 T. orange juice
2 T. white wine vinegar
1 ½ t. sugar
½ t. grated orange peel
1/8 t. salt
Dash pepper

On four salad plates, arrange the greens, pear, chicken, feta cheese, cranberries and nuts. In a sm bowl, whisk the dressing ingredients; drizzle over salads. Serve immediately.


Spicy Parmesan Green Beans and Kale

Ingredients
3 tablespoons olive oil
1 onion, sliced
1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine or chicken stock or apple juice
1/2 teaspoon red pepper flakes
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan

Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.


Curried Creamed Onions
Serves 4 to 6

Kosher salt
2 lbs. white pearl onions, unpeeled
2 tbsp butter
2 tbsp all-purpose flour (called for 3 tbsp but it turned out a little too thick for my taste)
1 tsp curry powder
1 cup half-and-half (traditionally it’s cream)
2 tsp Dijon mustard
a dash of Tabasco sauce
freshly ground pepper

Bring a large pot of salted water to a boil and add onions. Cook until just tender, about 15 minutes. Reserve ¾ cup of liquid and place onions in a bowl. Peel the onions with a knife and set aside. This will take a little time. Don’t make any plans for a while.

Meanwhile, melt the butter in a saucepan over medium heat. Add the flour and curry, stirring constantly, until golden and thick, about a minute. Whisk slowly the half-and-half, the reserved liquid and mustard then bring to a simmer. Reduce the heat to low, stirring occasionally, until the sauce is thickened, about 5 minutes. Add the onions, a dash of Tabasco sauce, a pinch of salt and pepper. Cook until the onions soften, stirring occasionally, about 10 more minutes. Transfer immediately to a platter or bowl for serving.


Almond Pear Cream Cheese Torte
Makes: 12 servings

1/2 cup butter or margarine, softened
1 cup sugar, divided
1 cup flour
1 pkg. (250g) brick cream cheese
1 egg
1/2 tablespoon vanilla
1/2 teaspoon ground cinnamon
4 cups sliced peeled pears (about 4 medium pears – I only used 3)
1/4 cup sliced almonds
Directions:

1.Preheat oven to 425°F. Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well. Spread firmly onto bottom and 1 in. up side of 9-in. springform pan.
2.Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with electric mixer on medium speed until well blended. Add egg and vanilla; mix well. Spread evenly over crust. Combine remaining 1/3 cup sugar and the cinnamon. Add to pears in large bowl; toss to coat. Arrange over cream cheese layer; sprinkle with almonds.
3.Bake 10 min. Reduce temperature to 375°F; continue baking 25 min. or until centre is set. Cool on wire rack. Loosen torte from rim of pan. Cover and refrigerate 3 hours before serving. Store leftover torte in refrigerator.


Boston Creme Pie Cupcakes

Cupcakes:
1 Box yellow cake mix (I use Duncan Hines)
1/3 cup vegetable oil
1 1/3 cups water
4 eggs

Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour into cupcake liners, filling them about 2/3 full. Bake for approximately 25 minutes, or until tooth pick inserted into center comes out clean. Cool completely before frosting.

Filling:
I box (3.4 oz) instant vanilla pudding
1 1/4 cups milk
Approx 4 oz cool whip

Whisk together box of pudding and milk until thickened and smooth. Add in cool whip until well combined.

Chocolate Ganache:
1 cup heavy cream
1 1/2 bags (16 oz total) of milk chocolate chips

Heat cream in small saucepan over medium heat just until bubbles start to appear around the edges. Remove from heat. Add chocolate chips and stir until smooth. Place ganache in refrigerator until thick enough to frost cupcakes.

Once cupcakes are fully cooled place the filling mixture into a pastry bag with a Bismarck (or any long, thin tip). Insert tip into middle of cupcake and squeeze out filling, backing out tip as you go. Once cupcakes are filled, use a spoon or knife to frost with the ganache.

MIA

Ok, so I know this weeks recipe are MIA and I have been slacking on the blog but for GOOD REASON - the stomach flu has hit our home with a vengeance and we are doing the rounds. Dealing with sick kiddos has just cut my free time, but I promise I will make up for it soon! I just haven't been doing as much cooking as of late!

But, we did have a yummy Easter dinner featuring these two favorites of mine:

Mom’s Cheese and Carrot Casserole

12 med carrots, sliced
Butter or margarine ( I always use butter )
1 sm onion, chopped
¼ c. flour
2 c. milk
1 t. salt
¼ t. dried mustard
¼ t. celery salt
Dash pepper
1 c. fresh bread crumbs (I use a few pieces of white bread torn up)
1 8oz pkg American cheese slices (appx 8)

Just cover carrots in water in saucepan and bring to a boil. Cover and turn down heat to med-low and cook for 10-20 minutes until tender-crisp; drain.
In another saucepan over low heat, melt ¼ butter and add onion. Saute 5 min until tender. Stir in four until smooth. Stir in milk and next 4 ingredients. Cook; stirring constantly, until thickened. Preheat oven to 350.
In sm saucepan over med heat, melt 3 t. butter. Add bread crumbs and toss to coat.
Lightly grease 2 qt. casserole dish. Spread ½ of carrots, then ½ of cheese and repeat. Pour sauce over all and sprinkle top with bread crumbs. Bake, uncovered, for 20 minutes until bubbly.


Cherry Delight

Graham cracker crust:
1/3 c. melted butter
2 c. graham cracker crumbs
½ c. brown sugar
Topping:
8 oz. cream cheese (softened)
1 c. icing (or powdered) sugar
¾ container of cool whip
Can of pie filling (strawberry, cherry, etc.)
Spread graham cracker crust in bottom of 9x13 pan and pat down. Beat cream cheese and icing sugar together. Beat in cool whip. Spread mixture over crust and spread pie filling over top (I like cherry). Chill for a few hours.

WEEK 14 MENU

I totally dropped to ball on the last two recipes for spring break so I promise a couple extras during this week!

This week features a double duty dinner - Cook the meat one night and reserve half for the next dish the second night with Crispy Pork Chops that turn into Pork Lettuce Wraps night #2 (I LOVE MEALS LIKE THAT!). There is also my go-to recipe for Feta Chicken bake that is SUPER easy, and low-fat! As well as my mothers comfort food at its best - Little Pieces of Meat and Potatoes.

I am also including a recipe for a Caramel Cake from Paula Dean that is super yummy. Be sure to read the notes I added at the end because this cake CAN be tricky! There are definitely a few tweaks needed to make it smooth sailing.

This Weeks Menu

Monday - Crispy Pork Chops & Rice
Tuesday - Pork Lettuce Wraps with Warm Peanut Sauce
Wednesday - Easy Feta Chicken Bake w/ Creamy Cauliflower
Thursday - Mom's Little Pieces of Meat and Potatoes
Friday - Chicken with Leek Sauce and salad

BONUS - Bobby's Caramel Cake

Crispy Pork Chops (Leftovers for Pork Lettuce Wraps the next night)

2 pkgs Shake n’ Bake Original Pork Seasoned Coating Mix
2 T. sesame seeds
1 t. ground ginger
8 boneless pork loin chops

Preheat oven to 400. Combine coating mix, sesame seeds and ginger. Coat chops with coating mixture, place in baking dish. Bake 20 – 25 min. or until cooked through.

Serve chops with cooked rice and cashews and veggies. Refrigerate remaining pork chops to serve tomorrow.


Pork Lettuce Wraps with Warm Peanut Sauce

¼ c. each miracle whip dressing and peanut butter
2 T. each water, honey and soy sauce
1 t. ground ginger
4 reserved pork chops
12 lrg. lettuce leaves
¾ c. grated carrot
¼ c. chopped green onions

Cook dressing, pb, water, honey, soy sauce and ginger in sm saucepan on med heat until heated through. Pour into sm bowl and place in center of lrg platter. Slice reserved pork chops and arrange lettuce, carrot, onions and sliced chops around sauce on platter. Roll your own wrap and serve with dipping sauce.



Easy Feta Chicken Bake

6 Boneless skinless chicken breast halves
2 T. lemon juice, divided
¼ t. salt
¼ t. black pepper
1 pkg Athenos crumbled Feta Cheese with tomato and basil (or any feta)
¼ c. chopped red pepper
¼ finely chopped fresh parsley

Oven to 350. Arrange chicken in 9x13 pan and drizzle with 1 T. of lemon juice. Season with salt and pepper. Top with feta cheese and drizzle with remaining lemon juice. Bake 35 – 40 minutes or until chicken is cooked through. Sprinkle with red pepper and parsley. (220 calories per serving)


Creamy Cauliflower

1 med. Head of cauliflower (2lbs) cut into florets
3 T. light cream cheese spread
½ t. dill weed
3 T. grated parm

Cook cauliflower in boiling water 10 min or until tender; drain and place in food processor add cream cheese and dill weed; cover and process until smooth. Top with parm cheese.


Chicken with Leek Sauce

½ c. flour
1/8 t. paprika
1/8 t. pepper
4 boneless skinless chicken breast halves
2 T. vegetable oil
3 T. leek soup mix
1 c. water
½ c. sour cream
1 ½ t. minced chives

In lrg resealable plastic bag, combine flour, paprika and pepper. Add chicken, two pieces at a time and shake to coat. Using a skillet, cook chicken in oil over med heat for 6-7 min on each side until juice run clear. Meanwhile, in sm saucepan, bring soup mix and water to boil, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat; stir in sour cream and chives and serve over chicken.


Mom’s Little Pieces of Meat and Potatoes

1 lb ground beef
Beef bouillon
Montreal Steak Seasoning or other steak seasoning
Salt and Pepper to taste

Peas (prepared)
Mashed Potatoes (prepared)

Brown ground beef in large saucepan and season with steak seasoning. Add enough water to pot to just cover meat. Add beef bouillon (1 cube for every cup of water you added and maybe 1 or two extra). Simmer for an hour over low heat. Add salt and pepper to taste (you want it to be a LITTLE bit salty). When finished, add a little cold water to a few tablespoons of flour to make a thickener. Slowly stir or whisk into meat mixture to thicken (like a gravy). Serve over mashed potatoes and add peas to the top.



Bobby's Caramel Cake - Paula Deen

For the cake:
1-cup (2 sticks) butter, at room temperature
2 cups granulated sugar
4 eggs
3 cups sifted self-rising flour
1-cup milk
1-teaspoon pure vanilla extract

For the filling:
1-cup (2 sticks) butter
2 cups packed light brown sugar
1/4-cup milk
1-teaspoon pure vanilla extract

For the frosting:
1/2-cup (1 stick) butter
1 cup packed dark brown sugar
1/3-cup heavy cream, or more if needed
1 (16-ounce) box confectioners’ sugar
1-teaspoon pure vanilla extract
1 cup chopped nuts, optional

Directions
For the cake:

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans. Using electric mixer, cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.

For the filling:

While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.

Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.

* Cook’s Note: As I stack layers together, I stick them with toothpicks to prevent cake from shifting.

For the frosting:

Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners’ sugar and vanilla. Beat with a hand-held electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Just be sure to add cream is small amounts because you can always “add to”, but you can’t take away. Frost cake and sprinkle top with chopped nuts, if desired.

*NOTES - Really whisk the filling while cooking - this turned out a bit grainy and so be sure to stir and whisk the entire cooking time and hopefully that helps!

*Make sure the frosting is a bit on the runny side because it cools VERY quickly and will set on your cake before you are done frosting it. My first attempt was SUPER ugly because of this so I will definitely make sure it is a lot runnier the second time I make it.

Dying to Try These!

chicken hand pies or chicken pasties

1 medium potato, peeled and diced
1 tablespoon olive oil
1 small onion, finely diced
1 stalk celery, finely diced
2 large carrots, chopped
1 tablespoon butter
1 tablespoon unbleached all-purpose flour
1 14 ounce (400mL) can low sodium chicken stock
1 bouillon cube (I actually prefer Better than Bouillon–just use a tablespoon)
salt and pepper to taste
1-2 boneless skinless chicken breasts, cut into 1/2 inch pieces
pastry dough (recipe follows)
1 egg, plus a teaspoon of water, beaten

1. Place potatoes in a medium saucepan, and cover with water. Bring to a boil over high heat. Cook until potatoes are tender to the point of a knife. Drain and set aside. While the potatoes cook, set a large skillet over medium low heat and add in the olive oil, onion, celery, and carrots. Cook until onions are very tender, about 12-15 minutes.

2. Melt butter into the mixture and stir in flour. Let cook for 2 minutes or so, just to let the flour taste cook out. Pour in about half of the can of chicken stock. Add the bouillon and potatoes. Let simmer a few minutes and taste for flavor. Add salt and pepper if needed. Add in chicken and simmer until cooked through. The mixture should be thick, but not too dry. Add more chicken stock until you achieve the desired consistency (I used the whole can). Store mixture in refrigerator until ready to use (the pies are easier to make if the filling is cold).

3. Preheat oven to 425 degrees (220 degrees celsius). Place a piece of parchment paper in a baking sheet and set aside. Roll out the pastry dough on a floured board into an 18×22 inch rectangle (don’t measure! just guess). Cut in half, and then cut each half in thirds, to make 6 equal smaller rectangles.

4. Spoon 1/4 cup (about 4 tablespoons) of the chicken mixture onto one of the rectangles of dough, placing it slightly off center. Wet the edges of the dough with a pastry brush and water, and fold the longer end of the pastry up and over the filling. Press the dough down to seal it, and then crimp with the edges of a fork. Place on the prepared baking sheet. Make two incisions in the top of the pastry with a sharp knife, and brush with the beaten egg and water. Repeat with remaining 5 pastries. Refrigerate for at least 30 minutes.

5. Bake for 15-20 minutes, or until the pastry is golden brown and puffed.

pastry dough

2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons salt
1 teaspoon sugar (optional)
1 stick (112g) cold unsalted butter, cut into 1/2-inch cubes
1 egg, slightly beaten
1/3 cup ice cold water

1. In a food processor fitted with the blade attachment, pulse together the flour, salt, and sugar. Add in the butter, and pulse a few times until the mixture is crumbly and resembles coarse meal. Combine the egg and water in a container (remove all ice pieces). While the processor is running, pour the water/egg mixture in and pulse until mixture just comes together.

2. Pour mixture out onto a floured board and knead a few times to bring all the ingredients together. Dough can be rolled out immediately, or it can be wrapped in plastic and refrigerated for up to 2 days.

I did not name these.

Better-Than-Crack Brownies

1 batch brownies (boxed mix or oooey gooey brownies)
1/2 cup salted peanuts (if don’t have salted, add sea salt)
1 cup chopped Reese’s peanut butter cups
1 1/2 cup milk chocolate chips
1 1/2 cup creamy peanut butter
1/2 tablespoon butter
1 1/2 cups Rice Krispies Cereal

Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.

While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.

Refrigerate for 2 hours before serving.

SPRING BREAK!

Well, my kids are out for Spring Break this week and wouldn't you know my husband is spending the whole week in Texas on business! Because of this, I have decided that this week I AM NOT COOKING. Let's face it, he eats most of the food I cook and the kids aren't super impressed with food - they just want to get meal time over with so they can get back to playing (and the baby is eating my arm as we speak). Instead, I have decided to post a recipe a day for Spring Break. One's that I either have been wanting to try, or absolutely love. So here you go!

Creamy Chicken Florentine Recipe

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup halved red pepper strips
1 pkg. (6 oz.) baby spinach leaves
1 tub (10 oz.) Philadelphia® Savory Garlic Cooking Creme (you could substitute cream cheese and some minced garlic for this one - I would throw in the garlic a few minutes before your chicken is done cooking)
2 cups hot cooked penne pasta
2 Tbsp. toasted pine nuts

Cook chicken and peppers in large nonstick skillet on medium heat 5 to 6 min. or until chicken is done. Add spinach; cook and stir 2 to 3 min. or until wilted. Drain all but 1 Tbsp. liquid.
Add cooking creme; cook and stir 3 min.
Stir in pasta; top with nuts. Yield: 4 servings, 1-1/4 cups each.

Variation: Substitute uncooked deveined peeled medium shrimp for the chicken; cook and stir 2 to 3 min. or until shrimp turn pink. Continue as directed.

WEEK 13 MENU

My internet, and blogger are not getting along. OK, my internet is just awful and probably won't be any better until we move this summer. Sorry the recipes are so late - don't ever use Qwest for your internet service!

This weeks bonus recipe features a heavenly dessert not for the faint of heart: Over-The-Top Blueberry Bread Pudding. A tip I learned from a wonderful cooking class I took - use day old croissants instead of bread for an even buttery, yummy texture to your bread puddings. Mmmmmm. As for the ritz/pb/marshmallow combo - I know it sounds weird, but just trust me and try it.




This Weeks Menu

Monday - Roasted Pepper Chicken Penne and Ritz Peanut Butter Gooeys for a family night treat!
Tuesday - Broiled Pork Chops with Mango Sauce & Green Beans
Wednesday - Chicken Caesar Salad
Thursday - Sausage and Bean Soup & breadsticks
Friday - Garlic Roast Beef Sandwiches


*BONUS - Over-The-Top Blueberry Bread Pudding


Roasted Pepper Chicken Penne Recipe

1 pound boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup balsamic vinegar
1 package (16 ounces) penne pasta
1 medium onion, sliced
3 garlic cloves, sliced
1/4 cup olive oil
1 can (28 ounces) crushed tomatoes
1 cup julienned roasted sweet red peppers
1 cup chicken broth
3 teaspoons Italian seasoning
1/4 teaspoon salt
1 cup shredded Parmesan cheese

Place chicken in a large resealable plastic bag; add vinegar. Seal bag and turn to coat; refrigerate for 15 minutes.
Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and garlic in oil for 1 minute. Drain and discard vinegar. Add chicken to skillet; cook for 4-5 minutes or until meat is no longer pink.
Stir in the tomatoes, red peppers, broth, Italian seasoning and salt. Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through. Drain pasta; toss with chicken mixture. Sprinkle with cheese. Yield: 8 servings.


Broiled Pork Chops with Mango Sauce

3 med mangoes, peeled, pitted and cut into chunks
¼ c. chicken broth
2 T. apricot preserves
½ t. ground coriander
4 boneless butterflied pork chops (8 oz each)
2 t. lemon-pepper seasonings

In blender, combine the mangoes and broth; cover and process until smooth. In sm saucepan, combine the mango puree, preserves and coriander. Bring to a boil; cook and stir for 2 minutes. Reduce heat, simmer uncovered for 10 minutes.
Meanwhile, sprinkle chops with lemon-pepper. Broil chops 3-4 inches from heat for 5-6 minutes on each side until meat juices run clear. Serve with mango sauce. (4 servings)



Chicken Caesar Salad

4 boneless skinless chicken breast halves (1 lb or so)
½ c. shredded Parmesan cheese, divided
1 T. lemon juice
1 t. minced garlic
1 t. Worcestershire sauce
¼ t. ground mustard
1/8 t. pepper
¼ c. olive oil
8 cups hearts of roman lettuce
2 hard cooked eggs sliced
1 c. Caesar salad croutons

Broil chicken on greased broiler 6 inches from heat for 7-10 minutes on each side or until juices run clear (or grill). Cut into strips and set aside. In blender, combine ¼ c. parmesan cheese, lemon juice, garlic, Worcestershire, mustard and pepper. Cover and process until blended. While processing, gradually add oil in stead stream. Place lettuce in large boil, add parm cheese mixture; toss to coat. Top with chicken, eggs, croutons and remaining parm. (4 servings)


Sausage and Bean Soup

2 bacon strips, diced
½ c. chopped onion
1 c. thinly sliced halved fresh carrots
1 c. cubed peeled potatoes
3 c. water
8 oz. smoked Polish sausage, halved and thinly sliced
2 c. frozen cut green beans, thawed
1 can (15 oz) white kidney or cannellini beans, rinsed and drained
½ c. fresh, minced parsley
¾ t. salt
½ t. pepper
½ t. minced fresh marjoram or 1/8 t. dried marjoram

In lrg saucepan, cook bacon over med heat until crisp. Remove to paper towels and drain. Saute onion in drippings until tender. Stir in carrots and potatoes and cook for 2 minutes. Add water; bring to boil, reduce heat; cover and simmer for 9-12 minutes or until veggies are tender. Stir in sausage, green beans, kidney beans, parsley, salt, pepper and marjoram; heat through. Sprinkle with reserved bacon. (5 servings)



Garlic Roast Beef Sandwiches

1 loaf (10 oz) frozen garlic bread
½ lb sliced fresh mushrooms
2/3 c. sliced onion
1 t. minced ginger
4 t. butter
1 t. Worcestershire sauce
1 lb shaved deli roast beef
6 slices Colby Cheese

Bake bread according to directions. In lrg skillet, sauté mushrooms, onion and garlic in butter until veggies are tender. Stir in Worcestershire sauce.
Layer each half of garlic bread with roast beef, mushroom mixture and cheese. Return to oven; bake 1-2 minutes longer or until cheese is melted. Slice and serve immediately (6 servings)


Over-The-Top Blueberry Bread Pudding

3 eggs
4 c. heavy whipping cream
2 c. sugar
3 t. vanilla extract
2 c. fresh or frozen blueberries
1 pck Hershey's white chips
1 loaf frech bread, cut into 1-inch cubes (or day old croissants torn up)

sauce
1 pck. white chips
1 c. heavy whipping cream

- In a lrg bowl, combine eggs, cream, sugar and vanilla. Stir in blueberries and baking chips.
Stir in bread cubes; let stand 15 min or until bread is softened

- Transfer to a greased 13x9 baking dish. Bake, uncovered, at 350 for 50-60 min or until knife
inserted near ceneter comes out clean. Let stand for 5 min before serving

- For sauce, place ships in sm bowl. In sm saucepan, bring cream just to a boil. Pour over baking
chips; whisk until smooth. Serve with bread pudding

Yield 12 servings



Ritz Peanut Butter Gooeys

Ritz crackers
Peanut butter
Large marshmallows

Spread cracker with some pb then put marshmallow on top and heat under broiler until marshmallow is browned and gooey.