Cheesy Chicken and Garlic Mushroom Lasagna

1 cups Cooked and Shredded Chicken
16 oz. Mushrooms
1 yellow onion
4 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
2 cups Ricotta Cheese (Cottage Cheese small curds)
2 egg
2 tablespoon basil
1/2 cup parmesan cheese
9 lasagna noodles
11/2 cups Shredded Mozzarella cheese
1 jar Marinara Sauce

Directions:
Saute Mushrooms and onion in oil cook until tender. Combine chicken and garlic to mushrooms and onion. Mix ricotta cheese, basil, egg, parmesan cheese, salt and oregano.  Cook noodles.  Pour Marinara into 9X13 pan just to cover bottom put three noodles on bottom. Put the cheese mix onto noodles then 1/3 of the chicken mixture and put mozzarella cheese on the chicken mixture. Then repeat the layers. Finish the lasagna with leftover sauce and cheese. Sprinkle the top with basil.  Bake at 375 for 30 minutes or until cheese is golden brown.

Pie Crust

Makes one bottom crust double for top and bottom

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for rolling
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes
• 4 to 6 Tbsp ice water, very cold

Method

1  Cut butter into cubes.
2 Put the flour, salt, butter and sugar into a food processor and pulse until mixed. 
3 Add a couple of tablespoons of ice cold water and more as needed.
 
4 Remove crust and put into refrigerator for an hour or freeze. Take out of refrigerator and roll out. Thaw from freezer over night.

White Bean Chili Recipe

Ingredients

• 2-3 cans cannellini beans
• 5 cups chicken stock
• 4 tablespoons butter
• 1 tablespoon minced garlic
• 1/2 cup diced onion
• 1 1/2 cups chopped green chiles (fresh or canned)
• 1 pound boneless, skinless chicken breasts, finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 to 2 teaspoons ground black pepper
• 1/2 teaspoon white pepper

Directions

Put the beans in large pot with the chicken stock and bring to a boil over high heat.

In a saucepan, heat the butter over medium heat. Add the garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add the chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Put in slow cooker for 11/2 hours on low. Serve with sour cream and corn bread.

 

Pumpkin Pie

1/2 cup granulated sugar

1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
2 large eggs
2 cups pumpkin puree
1 can (12 fl. oz.) evaporated milk
Pie Crust

Whipped Cream

Directions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Pumpkin Sauce for Pasta

2 tablespoons unsalted butter

2 cups fresh pumpkin puree

1 cups heavy cream

1 tablespoons minced fresh sage, plus 6 small leaves for garnish

1 teaspoons minced fresh thyme leaves

1 eggs, beaten

Salt

Freshly ground white pepper

Turn the pumpkin into a saucepan add 1/2 of the cream and half the herbs and cook over a low heat for about 20 minutes. Stir occasionally to prevent scorching. Remove from the heat and beat in 2 tablespoons of butter. Whisk in the beaten eggs, the rest of the cream and season to taste, with salt and pepper and set a side to cool.

Inspired by food network

Bacon, black bean, and tomatoe salad

Ingredients:
1 can black beans
1/2 cup bacon
2 cups tomatoes, diced
1 cups croutons
Ranch Dressing to taste

Almond, Apple, & Garbonzo Bean Salad

Ingredients:
1 can Garbanzo Beans, chopped
1 cup chopped toasted almonds
2 large or 4 small Pears or Gala apples skinned and finely chopped
2 cups fresh spinach
1 cup fresh mint finely chopped
2 tsp. lime juice
1/4 cup Mayo
1/8 cup brown sugar
1 tsp. poppy seeds

Directions
Mix Garbanzo beans, almonds, apples/pears, spinach and mint together.  In a separate bowl mix lime juice, mayo, poppy seed and brown sugar together.  Pour dressing over salad.

Chicken & Garbonzo Bean Salad

Ingredients

          1 (9-ounce) can cooked chopped chicken breast

• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained and Chopped
• 1 cup chopped seeded cucumber (about 1 small)
• 1/2 cup chopped green onions (about 4 small)
  1/4 cup chopped fresh mint or basil
• 1/4 to 1/2 cup Ranch Dressing
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• 2 garlic cloves, minced
• 2 cups prepackaged baby spinach leaves
• 4 lemon wedges

Preparation

• Combine ingredients; toss gently. Serve salad with lemon wedges.

Pumpkin Soup

Ingredients

• 4 cups fresh pumpkin puree
• 1 onion cooked in butter
• 2 1/2 cups chicken broth
• 2 tsp. garlic
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1 cup cream

Directions

Cook onion in butter until soft.  Pour pureed pumpkin into a saucepan and add the chicken broth, water,onion and spices. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Remove the soup from heat and stir in the cream. Serve with fresh french bread toasted with butter.

Pumpkin Cranberry Bread Pudding

Pumpkin Cranberry Bread Pudding

Based on a recipe from the Joy of Cooking.

Ingredients

• cooking spray
• 10 cups bread rolls or sweetened bread (doughnuts, muffins)
• 1 1/2 cup dried cranberries
• 4 eggs
• 3/4 cup egg whites
• 2 teaspoons vanilla extract
• 1 tablespoon pumpkin pie spice
• 1 teaspoon salt
• 1 1/2 cup sugar
• 3 cups milk
• 2 12-ounce cans evaporated milk
• 2 cups fresh pumpkin puree

Directions

1. Spray the inside of a 15x10x 2 inch rectangular baking dish and set aside.
2. Cut or tear bread into 1/2 inch pieces. You should have about 10 lightly packed cups of bread pieces. Place in a large bowl.
3. Cover bread with dried cranberries.
4. In a medium bowl whisk eggs and egg whites.
5. Add vanilla, pumpkin pie spice, salt , sugar, skim milk and condensed milk to eggs and whisk until blended.
6. Pour egg, spice and milk mixture over bread and cranberries. Mix together bread and liquids until bread is saturated. Let stand for 30 minutes periodically pressing the bread down with a spoon or spatula to help bread absorb the liquid.
7. Preheat oven to 350 degrees F.
8. Baked the pumpkin and cranberry bread pudding in a water bath until puffed and firm in the center - about 1 1/2 hours.
9. Serve warm or cold, either plain or with whipped cream or ice cream.

Pumpkin Mac and Cheese

Makes: 8 (3/4 cup) side-dish servings

Prep: 30 minutes Bake: 30 minutes Stand: 10 minutes

2 cups dried elbow macaroni (8 ounces) or other pasta can be used.

2 Tbsp. butter
2 Tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. ground black pepper

1 cup whipping cream

1 cup whole milk

1 cup Cheddar cheese, shredded

1- 15-oz. can pumpkin or 2 cups fresh

2 tsp. garlic

1/2 cup soft bread crumbs

1/2 cup grated Parmesan cheese

1/3 cup chopped walnuts

1 Tbsp. olive oil

1. Preheat oven to 350°F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.

2. For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.
3. In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.

nutrition facts

• Servings Per Recipe 8 (3/4 cup) side-dish servings
• Calories409

Published in Better Homes and Gardens Oct.2011  by Susan Telleen, Minneapolis, MN

Cheesy Cauliflower

1 head cauliflower

3 T. mustard

2/3 cup sour cream

1-2 c. shredded cheddar cheese

Steam cauliflower. When tender; mix sour cream & mustard together in a separate bowl. Spread
mixture over & around head of cauliflower. Sprinkle cheese on top.
Salt & Pepper to taste. Bake in oven until cheese is melted. 350 degrees 20 mins.
Adjusted from deals to meals

Navajo Tacos

Fry Bread:
 

3-4 c. flour (plus a little more if dough is too soft)

1 c. water

1/2 t. salt

3 t. baking powder

Taco Garnishing:

Can of chili, heated through

Lettuce, shredded

Tomatoes, diced

Cheese, shredded

Sour cream
Salsa

In a mixer or large bowl, combine together the flour, water, salt and

baking powder until smooth. If dough is too sticky, add a little more

flour. Dough should be sticky, but not so sticky you can not handle

it. Place the dough ball onto the counter that has been floured.

Divide into equal pieces and begin pulling pieces into a rectangle

shape (for the fry bread). Bring a large amount of cooking oil to a

medium/high temperature and begin frying the dough pieces in the

hot oil. Once fry bread begins to get golden brown, turn over and

cook the other side. When fry bread is cooked, let cool on a paper

towel. Serve bread with warm chili, lettuce, cheese, sour cream and

tomatoes on top.
From Deals to Meals

Southwestern Salad

Salad:

1/2 cup bacon, crumbled

1 c. cooked and cubed Chicken

2 packages romain lettuce (or 6 cups romaine)

2 tomatoes, diced (or salsa)

1 c. avocados, peeled and diced

1/2 c. cheese, crumbled ( cheddar or pepperjack)

1/4 c. green onions, diced

1 cans black beans, drained and rinsed
serve with ranch dressing

Burrito Filling

2 chicken breast cubed
1 lbs. country sausage
1 red onion
11/2 cup carrots, diced
1/2 cup celery, diced
1 can diced tomatoes
1 can chicken broth
2 cans white beans

Directions:
Cook sausage, red onion and chicken cook until done.  Add carrots, and celery cook until soft.  Drain white beans from cans.  Add beans, and tomatoes to mixture.  Add broth if liquid is needed. 

Kung Pao style Chicken

Olive oil (enough to fry chicken in)
4 packages top ramen noodles
2 chicken breast cubed
1 cup frozen green peas
1/2 cup chopped almonds (use food processor)
21/2 cups chicken broth
Sauce:
2 tsp. minced garlic
2 tsp. fresh pressed ginger
1 T. peanut butter
1T. honey
1 T. rasberry balsamic vinegar
4T. soy sauce
1 T. rice vinegar
1-2 T. brown sugar
Directions:
fry chicken add chicken broth, peas, break noodles and cook for two minutes until noodles are soft.  Add sauce wait until boil out any unwanted moisture and then add almonds. Serve (the children enjoyed)  

Chicken, Red bell pepper Chow mien Salad

1 red bell pepper cubed (small setting big mouth)
1 cucumber peeled and seeded cubed (small setting big mouth)
1/4 cup red onion, finely chopped (small setting big mouth)
1/2 cup carrots cubed (small setting big mouth)
2 grilled chicken breast cubed
1 1/2 cup chow mien noodles (crunchy)
Cesar dressing or any favorite

Ham and Cheese Quiche

• 3/4 cup cubed ham
• 1 (8 or 9-inch) premade pie shell (Pillsbury is good)
• 1 1/2 cup cheddar cheese (shredded)
• 3 eggs
• 1 cup milk
• 1 teaspoon all-purpose seasoning

Preheat oven to 400 degrees F.

Cover the bottom of the premade pie with  ham, and cheese. Place on a baking sheet.

In a medium bowl, mix together eggs, milk, and seasoning and pour into the pie shell.

Place quiche into preheated oven for 35 to 40 minutes or until eggs have set.

Quinoa Crazin Salad

Salad:
1- 12 oz. box quinoa cooked and cooled
1 red bell pepper chop using big mouth
2 slices of red onion about 1/4 cup
1 can drained and rinsed black beans
1 cup frozen corn
1 cup crazins
Dressing:
1/2 cup honey
1/2 cup rasberry balsalmic vinegar
1/2 tsp. salt
freash mint if desired.

Directions:
I used the rice cooker to cook quinoa and works great.  Chop red peeper and onion mix all ingredients together.  Taste Great.

Easy American Chicken Cabbage Salad with Poppyseed Dressing

1/4 cup shredded precooked bacon
1/4 cup crushed croutons
1/4 cup toasted sliced almonds
2-3 Grilled Chicken breast cut into cubes
1 cup frozen peas
1 cabbage salad (prepacked)
1/4 to 1/2 cup Creamy Poppyseed dressing

Grill chicken and add to mix when it is cool.  Mix bacon, croutons, almonds, chicken, peas, cabbage and dressing. Enjoy!

Stroganoff

1/2 cup shredded precooked bacon
1 cup sliced white mushrooms
1 small red onion, chopped
1 1/2 beef cut into thin strips
2 cloves minced garlic
3 T. garlic roasted tomato paste
1 small can beef broth
1 T. Worestershire sauce
1/2 cup sour cream
Serve: Over rice or egg noodles (Rice is faster in rice cooker)

Pan fry bacon, mushrooms, garlic, onion, and meat until the meat, and mushrooms are cooked.
Add to the pan tomato paste, beef broth, worcestershire sauce, and sour cream.  Let simmer until blended.  Serve over rice.

Creamy Basil Pesto Chicken & Bow Ties

3 boneless chicken breast cut into cubes

1/2 cup shredded precooked bacon

1 cup basil pesto sauce

1/4 cup  cream

16 oz. bow tie pasta, cooked and drained

Pan fry chicken, bacon and cook until well browned, stirring often.
Cook pasta
Stir the pesto sauce and cream into the skillet and heat. Stir in the cooked pasta and cook until the mixture is hot and bubbling.

Lewis Family Buttermilk Biscuits

1/2 cup Butter
1/4 cup club soda
1 beaten egg
3/4 cup buttermilk
1 tsp. salt
4 cups biscuit mix

Preheat oven to 450 degrees.  Roll out dough to 3/4 inch cut with biscuit cutter. Bake for 13 minutes or until golden brown.

Tips and Tricks

Use Big Mouth Chopper by Norpro for chopping fruits and vegetables.

Buy a good rice cooker. We use a Zojirushi. We looked for the best price we could find.  I really love it.

Use preminced garlic.

If I am in a huge hurry I will use canned chicken from Sam's Club (the taste is pretty good for a canned meat.)

Have a good supply of food in your pantry.  Buy a lot when food is on sale. Then you will have a lot of options when you can't make it to the store.

I generally buy meat and cook it on the same day.  I freeze the cooked meat and only need to reheat it for cooking. This save me a lot of time because I don't have to defrost it and then cook it.  Plus, a bonus if I am grilling; I can grill a lot at one time and then not have to grill for a while.

These are just a few I will add more as I remember them.

Chicken Poppyseed Salad

3 cups cooked and cubed chicken

1 bag spinach

1 bag romaine or red leaf lettuce

1-2 c. sliced strawberries (Use Big Mouth Chopper)

1/2 cup Mozzarella cheese (Prepackaged shredded Cheese)

1/2 cup Sliced Almonds

Poppyseed Dressing

Grill or pan fry chicken cut into cubes.  Make sure chicken cools or it will melt the salad.  Blend sliced strawberries, mozzarella, chicken, and sliced almonds. Place lettuce and spinach on plate followed by the chicken mixture. Note: Strawberries do not keep must enjoy salad quickly! 

Chicken Salad Cafe Rio

Café Rio Chicken Salad Directions:
2 lbs. boneless chicken cooked and cut into cubes
3/4 T. cumin powder
1/2 c. brown sugar
2 cups salsa
2 T. cilantro from fresh tube
Spices to taste: garlic powder, cayenne pepper, chili powder
Salad:
1 package romain salad
6-8 flour tortillas
2 c. cheddar cheese
2 tomatoes, diced
1 can black beans, drained

Pan fry chicken, and spices add salsa.  For the salad: Open package salad,cut the tomatoes, shred the cheese and drain the beans. In a large skillet or on a griddle, place a flour tortilla. Sprinkle some cheese on top of each tortilla. Let the cheese begin to melt. Add the black beans, and shredded chicken on top of each tortilla and warm slightly. Place the tortilla on a plate and add some chopped lettuce, tomatoes.

Creamy Sausage Pasta

1 lb. penne pasta

1 lb. ground country pork sausage

2 red bell pepper, sliced thinly (can use frozen precut)

1 onion, sliced thinly

1 garlic clove, minced

2 t. basil from fresh tube

Parmesan cheese-for extra as garnish

Salt & pepper to taste

Cream Sauce:

1 jar alfardo garlic sauce (white sauce)

1 c. parmesan cheese, shredded


Cook sausage in a large skillet with sliced peppers, onions and seasonings. Boil noodles until they are al dente.  In a large bowl add pasta, sausage, peppers, and sauce with cheese.  Serve with a packaged salad mix and french bread.

Poppyseed Chicken

3 boneless, skinless chicken breasts

2 cups sliced mushrooms

1 small red onion (use big mouth chopper on amazon)
1/2 cup sour cream
1 cup milk
1 can cream of chicken soup

1 T. poppyseeds

1/2 c. Ritz crackers, crushed

Serve: Over Rice

Pan fry chicken, mushrooms, and red onion until cooked.  Cool chicken and cut into bite-sized pieces.  Mix sour cream, soup, milk and poppyseeds. Layer chicken, and soup mix then Ritz crackers. Bake, uncovered, for 30 to 45 minutes at 325 to 350.  Serve over rice.

Chicken Curry

2 lbs. boneless skinless chicken, cut into 1/2 inch cubes can use pork
1 t. salt
1 1/2 T. vegetable or canola oil
2 T. curry powder
1/2 onion, thinly sliced
2 cloves garlic (use minced garlic out of jar)
1/2 c. carrots, (use frozen precut carrots)
4 red (or russet) potatoes, cut into 1 inch chunks (Use bigmouth vegetable cutter)
2 cups yogurt unsweetened
1 (14.5 oz.) can stewed or diced tomatoes
1/4-1/2 c. brown sugar
Serve over rice

Steam potatoes in steamer about 40 minutes.  Fry chicken in oil add garlic, salt,curry powder and onion. After meat is cooked add carrots, and steamed potatoes to mix.  Last add in tomatoes, yogurt, and brown sugar.  Serve: Over rice.