Linguine with Ham and Swiss Cheese

8oz uncooked linguine, broken in half
2c. cubed fully cooked ham
1 can (10-3/4oz) condensed cream of mushroom soup, undiluted
2-1/2c. (10oz) shredded swiss cheese, divided
1c. (8oz) sour cream
1 medium onion, chopped
1/2c. finely chopped green pepper
2T. butter, melted

Cook linguine according to package directions; drain. In a large bowl, combine the ham, soup, 2c. cheese, sour cream, onion, green pepper, and butter. Add pasta; toss to coat.

Transfer to a greased 13x9 baking dish. Cover and bake at 350degrees for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 15-20 minutes longer or until cheese is melted.

*I baked this for the first 35 minutes and then for just about 5 minutes more until the cheese was melted. It tasted great and was hot.*

Italian Bow Tie Bake

8oz uncooked bow tie pasta
1 jar (16oz) garlic and onion spaghetti sauce
1 envelope Italian salad dressing mix
2c. (8oz) shredded part-skim mozzarella cheese

Cook pasta according to package directions; drain. In a large bowl, combine the spaghetti sauce and salad dressing mix. Add pasta; toss to coat.

Transfer to a greased shallow 2qt baking dish. Sprinkle with cheese. Bake, uncovered, at 400degrees for 15-20 minutes or until heated through.

*I prepared this ahead of time and then baked it three hours later, the dressing mix "ripened" with the spaghetti sauce. It was so overpowering we couldn't eat it. So, learn from me and don't prepare ahead.*

Sweet 'n' Sour Ribs

3 to 4 lbs boneless country-style pork ribs
1can (20oz) pineapple tidbits, undrained
2cans (8oz each) tomato sauce
1/2c. thinly sliced onion
1/2c. thinly sliced green pepper
1/2c. packed brown sugar
1/4c. cider vinegar
1/4c. tomato paste
2T. worcestershire sauce
1 garlic clove, minced
salt and pepper to taste

Place ribs in an ungreased 5qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over the ribs.

Cover and cook on low for 8-10hours or until meat is tender. Thicken the sauce if desired.

Chicken Tacos with Mango-Advocado Salsa

1tsp. garlic powder
1tsp. paprika
1/2tsp. onion powder
1/4tsp. ground red pepper
3/4tsp. salt, divided
4-6oz skinless, boneless chicken breast halves
1-1/2tsp. olive oil
1/2c. diced peeled mango
1/2c. diced peeled avocado
1/2c. chopped tomato
1/3c. minced onion
2T. chopped fresh cilantro
2T. fresh lime juice
1T. minced jalapeno pepper
8-6inch corn tortillas

Heat a nonstick skillet over medium-high heat. Combine garlic powder, paprika, onion, ground red pepper, and 1/2tsp. salt. Rub over chicken. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut into 1/4inch slices.

While chicken cooks, combine mango, avocado, tomato, onion, cilantro, lime juice, jalapeno pepper, and remaining 1/4tsp salt.

Heat tortillas according to package directions; top with chicken and salsa.

*I made some changes to this recipe. I added onion salt, instead of onion powder. I added chili powder than ground red pepper. Lastly, I used bottled lemon juice rather than fresh lime. Also, I don't know how only 8 tacos are made. I think we got about 16.*

BALSAMIC CHICKEN or PORK CHOPS or SMALL PORK LOINS

6 boneless skinless chicken breast halves

1-1/2tsp. fresh rosemary leaves, minced, or 1/2tsp. dried

2 cloves garlic, minced

1/2tsp. freshly ground black pepper

1/2tsp. salt

2T. extra-virgin olive oil

1/4c. balsamic vinegar

Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well. Place the chicken in a large bowl. Drizzle with the oil, and rub with the spice mixture. Cover and refrigerate overnight.

Preheat the oven to 450 degrees. Spray a heavy roasting pan or iron skillet with cooking spray. Place the chicken in the pan and bake for 10minutes. Turn the chicken over. If the drippings begin to stick to the pan, stir in 3-4T. water.

Bake about 10minutes or until a thermometer inserted in the thickest portion measures 160 degrees and the juices run clear. If the pan is dry, stir in another 1-2T. of water to loosen the drippings. Drizzle the vinegar over the chicken in the pan.

Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.

Serves 6

*I combine all the ingredients (including the vinegar) into a Ziploc bag and put the chicken in and massage it around. I then put cook on direct heat on the grill for about 4-5 minutes per side with the grill set to medium low. I only marinated it about 2 hours.

I cook the pork chops the same as the chicken breast, but the pork loin is cooked indirectly on medium until the internal temperature reaches 155 degrees*

**Recipe from Douglas and Sherrie Nelson

Homemade Fish Sticks

1/2c. flour
1 egg, beaten
1/2c. dry bread crumbs
1/2tsp. salt
1/2tsp. paprika
1/2tsp. lemon-pepper seasoning
3/4lbs. cod fillets, cut into 1inch strips
butter-flavored cooking spray

Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and seasonings. Dip fish in the flour, then egg, then roll in crumb mixture. Place on a baking sheet coated with cooking spray. Spritz sticks with butter-flavored spray.

Bake at 400 degrees for 10-12 minutes or until fish flakes easily with fork, turning once.

Italian Chops

16oz bottle Italian salad dressing
2-4 pork chops

Place pork chops in slow cooker. Pour salad dressing over chops. Cover and cook on low for 2-4 hours, or until tender.

*I added potatoes, pearl onions, and carrots. I also doubled the cook time.*

Shredded Beef for Tacos

2 to 3lbs round roast, cut into large chunks
1lg. onion, chopped
3T. oil
2 serrano chilies, chopped
3 garlic cloves, minced
1tsp. salt
1c. water

Brown meat and onion in oil. Transfer to slow cooker. Add chilies, garlic, salt, and water. Cover and cook on high for 6-8 hours.

Pull meat apart with two forks until shredded. Serve with fresh tortillas, lettuce, tomatoes, cheese, and guacamole.

Taco Casserole

3c. uncooked bowtie pasta
1lbs. ground beef
1/4c. chopped onion
1 jar (16oz) salsa
2c. shredded cheese
1 can diced tomatoes
1 envelope taco seasoning
2c. tortilla chips, crushed

Cook pasta. Meanwhile in skillet, cook onions and meat until no longer pink. Add cheese, taco seasoning, tomatoes, and salsa. Combine with cooked pasta. Pour into 11x7 baking dish.

Bake covered at 350 degrees for 20 minutes. Remove cover and add chips. Bake 10 minutes more.

King Ranch Chicken Casserole

1 can cream of mushroom soup
3/4c. salsa
3/4c. sour cream
1T. chili powder
2 medium tomatoes, chopped
3c. cooked chicken, cubed
12 corn tortillas, 1" square pieces
1c. shredded cheddar cheese

Mix soup, salsa, sour cream, chili powder, tomatoes, and chicken.

In 12qt. shallow baking dish, arrange half tortilla pieces and top with half chicken mixture. Repeat layers and sprinkle with cheese.

Bake at 350 degrees for 40 minutes or until hot.

Golden Chicken Nuggets

1lbs. chicken breasts (1-1/2inch pieces)
1/4c. Frenches sweet and tangy honey mustard
2c. Frenches fried onions, finely chopped

Toss chicken with mustard in medium bowl. Place onions in a resealable plastic food bag. Toss chicken in onions, a few at a time, pressing gently to adhere. Place nuggets on shallow baking dish.

Bake at 400 degrees for 15minutes or until chicken is no longer pink.

Cheeseburger Pasta

1-1/2c. uncooked wheat penne
3/4 lbs. ground beef
1 can no-salt added diced tomatoes
2T. finely chopped onion
2T. ketchup
2T. dill pickle relish
2T. mustard
2tsp. steak seasoning
1/4tsp. salt
3/4c. shredded cheese

Cook pasta according to directions. Meanwhile in large skillet, cook beef, and onions over medium heat until no longer pink, drain. Drain pasta and add to meat. Stir in tomatoes, relish, mustard, ketchup, steak seasoning, and salt. Bring to boil. Reduce heat; simmer uncovered for 5 minutes. Sprinkle with cheese. Remove from heat.

Beef Taco Skillet

1lbs. ground beef
1 can tomato soup
1/2c. salsa
1/2c. water
6 flour tortillas cut into 1"squares
1/2c. shredded cheese

Cook beef in 10" skillet. Brown well. Stir in soup, salsa, water, and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese. Serve when cheese is melted.

Alternative #1
1/2c. sour cream with soup
Alternative #2
Use tortilla chips instead of flour tortillas.

Beef Wellington

6 beef tenderloin steaks (1-1/2 to 2 inches thick and 8oz each)
4 T. butter, divided
3 sheets frozen puff pastry, thawed
1 egg, lightly beaten
1/2 lbs. sliced fresh mushrooms
1/4 c. chopped shallots
2 T. all-purpose flour
1 can (10-1/2 oz) condensed beef consomme, undiluted
3 T. port wine
2 tsp. minced fresh thyme

In a large skillet, brown steaks in 2 T. butter for 2-3 minutes on each side. Remove and keep warm.

On a lightly floured surface, roll each puff pastry sheet into a 14-in. x9-1/2in. rectangle. Cut into two 7-in. squares (discard scraps). Place a steak in the center of each square. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly. Cut four small slits in top of pastry.

Place in a greased 15-in. x 10-in. x 1-in. baking pan. Brush with egg. Bake at 400 degrees for 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees).

Meanwhile, in the same skillet, saute mushrooms and shallots in remaining butter for 3-5 minutes or until tender. Combine flour and consomme until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine and thyme. Cook and stir 2 minutes longer. Serve with beef.

Chicken Fingers with Lemon Sauce

1 jar (10oz) lemon curd
1/4 c. chicken broth
1/2 tsp. soy sauce
1/4 tsp. ground ginger
1 c. buttermilk
1 T. grated lemon peal
1 c. all-purpose flour
1/2 c. cornstarch
1-1/4 lbs. boneless skinless chicken breasts, cut into strips
vegetable oil for frying

In small saucepan, combine the lemon curd, broth, soy sauce and ginger. Cook and stir until combined and heated through; keep warm.

In shallow bowl, combine buttermilk and lemon peel. In another bowl, combine flour and cornstarch. Dip chicken in buttermilk mixture, then coat with flour mixture.

In an electric skillet, heat oil to 375 degrees. Fry chicken a few strips at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with lemon sauce.

*I had the hardest time finding the lemon curd. I finally found it by the jelly. It is actually a substitute for fruit preserves.*

Fish Tacos

3/4 c. fat-free sour cream
1 can (4oz) chopped green chilies
1 T. fresh cilantro leaves
1 T. lime juice
4 tilapia fillets (4oz each)
1/2 c. all-purpose flour
1 egg white, beaten
1/2 c. panko (Japanese) bread crumbs
1 T. canola oil
1/2 tsp. salt
1/2 tsp. each white pepper, cayenne pepper, and paprika
8 corn tortillas (6 inches), warmed
1 large tomato, finely chopped

Place the sour cream, chilies, cilantro, and lime juice in a food processor; cover and process until blended. Set aside

Cut each tilapia fillet lengthwise into two portions. Place the flour, egg white, and bread crumbs in separate shallow bowls. Dip tilapia in flour, the egg white, the crumbs.

In a large skillet, over medium heat, cook tilapia in oil in batches for 4-5 minutes on each side or until fish flakes easily with fork. Combine the seasonings; sprinkle over fish.

Place a portion of fish on each tortilla; top with about 2 tablespoons of sour cream mixture. Sprinkle with tomato.

*I made these a second time and for the sour cream mixture, I just finely chopped the cilantro and chilies and mixed it by hand. It made a stiffer, sauce.*

Kid's Choice Meatballs

1-1/2 lbs. ground beef
1/4 c. dry seasoned bread crumbs
1/4 c. grated Parmesan cheese
3 T. Worcestershire sauce
1 egg
2 jars spaghetti sauce

In bowl, gently mix beef, bread crumbs, cheese, Worcestershire sauce, and egg. Shape into 1in. meatballs. Place meatballs on rack in roasting pan. Bake at 425 degrees for 15 minutes or until cooked through.

In large saucepan, combine meatballs and spaghetti sauce. Cook until heated through. Serve over pasta.

*I add about 1/2 c. mozzarella cheese instead of Parmesan cheese. Also, I eat this without the spaghetti sauce. It is very good this way.*


**Recipe donated from Amber Fisher

Easy Chicken Bake

1 pkg. Stove Top for Chicken
1-1/2 lbs. chicken breast cut up, 1inch pieces
1 can cream of chicken soup
1/3 c. sour cream
1 bag frozen mixed veggies, thawed

Prepare Stove Top according to package directions. Combine chicken, sour cream, soup, and veggies in bowl. Pour into 9x13-in. baking dish. Top with Stove Top. Bake at 400 degrees for 30 minutes or until chicken juices run clear.

Flavorful Chicken Roll-Ups

6 boneless skinless chicken breast halves
1 pkg. (10oz) sliced mozzarella cheese
1/2 c. all-purpose flour
2 eggs lightly beaten
2/3 c. seasoned bread crumbs
1/2 c. butter, melted
1/2 tsp. dried oregano

Flatten chicken to 1/3-in thickness. Place one cheese slice on each piece of chicken; roll up tightly. Secure with toothpick.

Place flour, beaten eggs, and bread crumbs in separate shallow bowls. Coat chicken with flour, dip in beaten eggs, then coat with bread crumbs.

Place seam side down in an ungreased 2-1/2-qt. baking dish. Combine the butter and oregano; drizzle over the chicken. Bake uncovered at 350 degrees for 40-50 minutes or until chicken juices run clear. Discard toothpicks before serving.

*I used chicken tenders and swiss cheese and baked dish for 25 minutes.*