Spinach Flatbread

This is a great recipe to serve with soup.

2 6-ounce baked or grilled chicken breasts, sliced
4 flatbread pieces
4 slices of baby Swiss cheese
1/2 cup of fresh spinach
1/4 cup of ranch dressing

Spread dressing onto flatbread. Place a few slices of chicken, one slice of cheese and four spinach leaves on flatbread. Fold over and cook in a panini press or a preheated sauté pan for one minute in each side.

Jalepeno Popper Grilled Cheese

Ingredients

• 2 jalapeno peppers, cut in half lengthwise and seeded
• 2 slices sour dough bread
• 1 tablespoon butter, room temperature
• 1 tablespoon cream cheese, room temperature
• 1/4 cup jack and cheddar cheese, shredded
• 1 tablespoon tortilla chips, crumbled

Directions

1. Place the peppers on a baking sheet with the cut side facing down.
2. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
3. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
4. Remove the skins from the peppers. The skins should easily "pinch" off.
5. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

Tortellini and Tomato Salad

Ingredients

• 2 (9-oz.) packages refrigerated cheese-filled tortellini
• 1/2 cup olive oil
• 1/2 cup freshly grated Parmesan cheese
• 3 tablespoons fresh lemon juice
• 2 garlic cloves
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 2 cups baby heirloom tomatoes, halved
• 1 cup fresh corn kernels
• 1/2 cup thinly sliced green onions
• 1/2 cup coarsely chopped fresh basil
• Salt and pepper

Preparation

• 1. Prepare tortellini according to package directions.
• 2. Meanwhile, process olive oil and next 5 ingredients in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.

Tamale Pie

Ingredients:

1 Lb. Ground Beef
1 Onion - chopped
1 Packet Taco Seasoning
1 Can Rotel
1 Can Fiesta Corn
1 Can Cream Corn
1 Can Pinto Beans
1 Small Can Chopped Green Chiles
1 Cup Cheddar Cheese
2 C. Milk
1 Egg
2 Tbs. Sugar
2 Boxes Jiffy Corn Bread
Salt & Pepper

Preheat oven to 400.

1. Brown ground beef and onions until translucent. Add taco seasoning and Rotel and simmer for 10 minutes.

2. Add beans, Fiesta corn, 1/2 can cream corn to the beef mixture. Take off heat, cover and set aside.

3. In medium size bowl, combine corn bread mix, milk, egg, green chiles, sugar and a pinch of salt. Stir until combined. If you need to add a little milk to make it easier to pour, feel free.

4. In a 9X13, spread a thin layer of corn bread mix and pop it in the oven until slightly crusty on top.

5. Pour the meat mixture over the corn bread, cover with cheese and pour the remaining corn bread mixture on top.

6. Bake for 40 minutes.

Thai Lettuce Wraps

Thai Chicken Wraps

Ingredients (serves 4)
* 1 tablespoon extra virgin olive oil (EVOO)
* 2 boneless, skinless chicken breasts, cut into strips
* Salt and freshly ground black pepper
* 1 red bell pepper, cut into strips
* 1/4 cup sweet chili sauce
* 1/4 cup honey
* 2 iceberg lettuce heads, cut into quarters and leaves gently removed to make the lettuce cups
* 1/2 cup honey-roasted peanuts, chopped
* Juice of 1 lime
* 1 handful basil, chopped

Preparation
Place a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Season the chicken with salt and pepper and cook in the pan until golden brown on all sides.

Add in the red pepper and cook until soft, about 3 minutes. Add in the chili sauce and honey and simmer to reduce it and coat the chicken.

To serve, lay the lettuce leaves on a platter, then scoop some of the chicken mixture onto each leaf.

Sprinkle with the chopped peanuts, lime juice and basil.

Turkey Club Bake

Ingredients
2 cups original bisquick
1/2 cup mayo or dressing
1/3 cup milk
2 cups cubed cooked turkey
2 tablespoons sliced green onions
6 slices bacon, crisply cooked and crumbled
1/4 cup mayo or dressing
1 tomato, chopped
1 cup shredded cheese

Directions
1. Heat oven to 450. Spray cookie sheet with cooking spray. In bowl, stir Bisquick, 1/3 cup mayo and milk until soft dough forms. On cookie sheet, press dough into rectangle.
2. Bake 8-10 min until golden brown.
3. In medium bowl, mix turkey, onions, bacon, and 1/4 mayo. Spoon over crust within 1/4 inch of edge. Sprinkle tomato and cheese.
4. Bake 5 min or until mixture is hot and cheese has melted.

Buffalo-Style Chicken Nuggets

Ingredients
1 1/2 cups Corn Chex cereal
1/2 cup Original Bisquick mix
2 teaspoons paprika
1/4 teaspoon seasoned salt
1/4 teaspoon ground red pepper (cayenne)
1 tablespoon canola oil
1 teaspoon red pepper sauce or hot sauce
1 lb boneless, skinless chicken breasts, cut into 2 inch pieces
1/4 cup fat-free sour cream
1/4 cup ranch dressing

Directions
1. Heat oven to 425. Place cereal in ziploc and crush with rolling pin. Add bisquick mix, paprika, seasoned salt and red pepper to cereal. Mix well.
2. In small bowl, mix oil and red pepper sauce. Coat chicken pieces with oil mixture.
3. In bag of cereal mixture, shake about 6 chicken pieces at a time until coated. Shake off any extra mixture. On ungreased cookie sheet, place chicken pieces in single layer.
4. Bake about 10 min or until chicken is no longer pink in center. Meanwhile, in small bowl, mix sour cream and dressing. Serve sauce with chicken.

Tangy Beef Stir-Fry

Ingredients for sauce
1/2 cup worcestershire sauce
1/2 cup water
2 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder

Ingredients for stir-fry
1 lb thinly sliced beef steak
3 cups sliced bell pepper

Directions
1) Combine ingredients for sauce. Marinate beef in 1/4 cup sauce for 5 min. Brown beef in skillet.
2) Add peppers. Cook 2 min. Add remaining sauce. Stir-fry until sauce thickens. Serve over hot ramen noodles or rice.

Beef Stew

Ingredients
1 lb ground beef
3 cloves garlic, minced
1 package (16 oz) Italian-style frozen vegetables
2 cups southern-style hash brown potatoes
1 jar (14 oz) marinara sauce
1 can (1o.5 oz) condensed beef broth, undiluted
3 tablespoons worcestershire sauce

Directions
1) Brown beef with garlic; drain. Add remaining ingredients. Heat to boiling. Cover. Reduce heat to medium-low. Cook 10 min until veggies are crisp.
2) Serve with bread

Oriental Chicken and Rice

Ingredients
RICE-A-RONI Chicken Flavor
2 tablespoons margarine or butter
1 lb boneless, skinless chicken breasts cut into thin strips
1/4 c teriyaki sauce
1/2 teaspoon ground ginger
16 oz frozen package of Oriental-style mixed vegetables

Directions
1. Saute rice-vermicelli mix with margarine until vermicelli is golden brown
2. Stir in 2 C water, chicken, teriyaki sauce, ginger, and Special Seasonings. Bring to boil. Reduce heat to low. Cover and simmer 10 min
3. Stir in vegetables. Cover. simmer 5-10 minutes or until rice is tender and chicken is no longer pink inside.

Crock Pot Asian BBQ Chicken Wings

Ingredients:
3-4 lbs of chicken wings
1/2 bottle of barbecue sauce
3-4 tablespoons of soy sauce
1/2 teaspoon of garlic powder
1/4 teaspoon of onion powder
Salt
Pepper
Sesame seeds

Directions:
1- Toss the chicken in the crock pot. Top with he garlic powder, onion powder, salt, and pepper. Toss to coat.
2- Add the barbecue sauce and soy sauce. Stir until combined.
3- Cook on low 6 hours.
4- Remove from the crock pot using tongs, discard the remaining sauce. Sprinkle with sesame seeds.

Stuffed Taco Shells

Ingredients

* 1 lb. ground beef or turkey

* 1 package taco seasoning

* 4 oz. cream cheese

* 12 jumbo pasta shells

* 1 cup salsa

* 1 cup taco sauce

* 1 cup cheddar cheese

* 1 cup monterey jack cheese

* 1 1/2 cups crushed tortilla chips

* 3 green onions (chopped)

* Sour cream

Directions

1. In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.

2. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.

3. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don't stick together.

4. Pour salsa on bottom of 9x13 baking dish.

5. Stuff each shell with the meat mixture. Place shells in 9x13 pan open side up. Cover shells with taco sauce.

6. Cover with foil and bake for 30 minutes at 350 degrees.

7. After 30 minutes, add shredded cheese and bake for 10-15 more minutes.

8. Add any condiments you'd like (onions, black olives, etc.) Serve with sour cream and/or more salsa.

Taco Soup

Taco Soup

1 lb extra lean ground beef (or turkey meat if you roll that way, I don't)

1 onion, chopped

3 cans (151/2 oz each) mild chili beans, undrained

1 can (14 1/2 oz) whole tomatos, undrained

1 can (14 1/4 oz) corn, undrained

1 can (8 oz) tomato sauce

1 p kg (1 1/4 oz) Taco seasoning mix

1 1/2 cups water

1 1/2 cups Shredded Cheese

• Brown beef with onions
• Add all remaining ingredients, except cheese. Stir breaking up tomatos. Bring to boil. Simmer on medium-low heat for 5 minutes stirring occasionally
• Serve topped with cheese

Chicken Fajita Pizza

Ingredients

1 tube (13.8 oz) refrigerated pizza crust

1 lb boneless skinless chicken breast, cubed

3 tsp. canola oil, divided

1 tsp. fajita seasoning mix (I used a little more)

1 medium sweet red pepper, julienned

1 medium green pepper, julienned

1 medium onion, halved and sliced

1 garlic clove, minced

1/2 cup salsa

1/4 tsp. salt

1/4 tsp. pepper

1 1/2 cups (6 oz) shredded reduced fat Mexican cheese blend 2 Tbsp. minced fresh cilantro

Directions

Unroll crust into a 15 x 10 x1 baking pan coated with cooking spray; flatten dough and build up edges slightly. Bake at 425 for 7-10 minutes or until golden brown.

Meanwhile, in a large nonstick skillet, saute chicken in 1 tsp. of the oil until done. Sprinkle with seasoning mix; cook 30 seconds longer. Remove and keep warm.

In the same skillet, saute the peppers and onion in remaining oil for 3 minutes. Add garlic; cook 2 more minutes. Remove from heat; stir in salsa, salt, pepper and reserved chicken.

Spoon mixture over crust; sprinkle with cheese (I put cheese on under AND on top of chicken mixture). Bake for 6-8 minutes or until cheese is melted. Sprinkle with cilantro.

Nacho Bake

Ingredients:
1 pkg (12 oz) Velveeta Shells and Cheese dinner
1 lb. ground beef
1 pkg Taco Seasoning
3/4 cup water
3/4 cup Sour Cream
3/4 cup Shredded Cheese, divided
3/4 cup Salsa
1/2 cup coarsely crushed tortilla chips

Directions:
Preheat over to 400. While pasta is cooking, drown the meat and drain. Add taco seasoning mix and water. Simmer for five minutes. Stir sour cream in with pasta. Put half of pasta mixture into 8X8" pan. Top with layers of meat mixture, half of cheese and the remaining noodles. Cover. Bake 15 minutes. Top with salsa, remaining cheese and crushed tortilla chips. Bake, uncovered, an additional 5 minutes.

Crockpot Tostidos

Ingredients:
1.5 lbs hamburger (cooked and drained)
1 can chili with beans
1 can chili without beans
1 can rotel tomatoes
1/2 pint whipping cream
2 lbs velveeta cheese

Directions:
In crockpot, simmer all ingredients on low for approx 3 hours. Stir occasionally. serve with tortilla chips, lettuce, tomatoes, black olives, and sour cream.

Vegetable Square Pizza

Ingredients:
2 cans crescent rolls (8 oz sizes)
2 (8 oz) cream cheese
3/4 cup mayo
1 envelope hidden valley dressing
3/4 cup cauliflower
3/4 cup broccoli
3/4 cup carrots
3/4 cups celerly
3/4 cups cheddar cheese

Directions:
Spread crescent rolls onto large cookie sheet and bake 8-10 minutes. Cool completely. Mix mayo, cream cheese, and dressing. Spread over curst. Top with vegetables and cheese. Refrigerate for at least 3 hours, then cut into squares.

Chicken Quesadillas

Ingredients:
1 can (10 oz) cream of chicken soup
1 tsp chili powder
1/2 cup shredded cheddar cheese
2 cans chunk chicken breasts (drained)
8 flour tortillas

Directions:
Mix soup, chili powder, cheese, and chicken. Place tortillas on 2 baking sheets. Top 1/2 of each with about 1/4 cup mixture. Spread to withing 1/2 of edge. Moisten edges of tortillas with water. Fold over and press edges together. Bake 400 for 10 minutes.

Chicken Spaghetti

Ingredients:
1 10-12 oz pkg spaghetti
4-5 chicken breasts (cooked and cubed)
1 lb velveeta (cubed)
1 can cream of chicken
1 can cream of mushroom
1 can diced rotel tomatoes
1 can chicken broth

Directions:
Combine all ingredients except chicken. Heat until smooth. Add salt, pepper, and garlic powder to taste. Stir in chicken. Add 1 package of cooked spaghetti. Put in 11X14" casserole dish, bake at 350 for 45 minutes, covered. Sprinkle with cheddar cheese and bake uncovered and additional 15 minutes.

Cashew Chicken Casserole

Ingredients:
4 cups precooked chicken
1/2 cup onion and 1 cup celery sauted in 2 tbs butter
2 cup chicken broth
4 tbs soy suace
2 cans cream of chicken soup
3 cup precooked rice

Directions:
Mix chicken broth, soy sauce, cream of chicken, precooked rice together Mix with celery and onion. Bake 20-30 minutes at 350 in 9X13" pan. Add chinese noodles, cashews, and green onions. Bake another 5-10 minutes.