Baked Chicken And Broccoli Tortillas

10oz can cream of mushroom soup
1/4 cup milk
2 tbsp dijon mustard
1 tsp dried terragon leaves
2 1/2 cup chicken, cooked and diced
2 1/2 cup broccoli florettes, cooked
2 green onions, sliced
8 tortillas
1 tbsp vegetable oil
1 cup swiss cheese, shreded

Combine soup, milk, mustard and terragon. Stir in chicken, broccoli and onion. Spoon about 1/2 cup mixture into center of each tortilla. Fold in sides and roll up. Place seam side down, in greased 12x8x1 3/4" baking dish. Bake at 350F for 15 minutes. Sprinkle with cheese, bake 10 minutes longer.

Chicken Fried Rice

2 cups uncooked rice
1 tbsp butter
2 skinless, boneless chicken breasts, cubed
salt to taste
2 eggs beaten
3/4 cup slices mushrooms
2 green onions chopped
1 tbsp soy sauce

In a saucepan, bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Heat butter in a large skillet over medium-high heat. Brown chicken in butter and season with salt to taste. Set chicken aside. Transfer cooked rice to the skillet in which the chicken was cooking, stirring to brown. In a seperate skillet, scramble eggs. To the rice, add chicken, mushrooms, onions, eggs and soy sauce to taste.

Strawberry Chicken

Pam
paprika
4 boneless, skinless chicken breasts
2 cups strawberries, sliced
1/4 tsp dried crushed basil
1/8 tsp chili powder
1/2 tsp ginger root, grated
1 tsp fresh garlic, chopped
1/2 cup chicken broth
1/2 cup apple cider
1/4 cup apple cider mixed with cornstarch, set aside

Sprinkle chicken with paprika and lemon pepper. Spray non stick cooking pan, heat on high. Brown both sides 3-5 minutes. Apple cider and borth as well as basil, chili powder, garlic and ginger. Heat to boiling. Cover and reduce to simmer. Turn chicken over several times during cooking. Cover and continue cooking until chicken is tender and juices are clear. During last 5 minutes, add strawberries and cornstarch mix, whisking utnil sauce is smooth and thick.

Orange Glazed Chicken

4 boneless, skinless chicken breast halves
1/4 cup orange marmalade, divided
1 envelope Shake N Bake Crispy Original Coating
1/4 cup Zesty Italian dressing
6 cups baby spinach leaves
1 medium orange, cut into thin slices

Preheat oven to 400F. Spread chicken with 2 tbsp of the marmalade. Empty coating mix into shallow dish. Add chicken, turn to evenly coat both sides. Place chicken in 13x9" baking dish. Bake 25 minutes until chicken is cooked through. Mix dressing with remaining 2 tbsp marmalade. Add to spinach; toss to coat. Place evenly on 4 serving plates. Place 1 chicken breast, sliced on top of each plate and add orange slices.

Broccoli Chicken Roli

2 cups chopped cooked chicken
2 cups fresh broccoli
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 1/2 cup shredded cheddar cheese
1/2 cup mayonaise
2 tbsp dijon mustard
salt and pepper
1 tbsp minced garlic
1 pkg pillsbury crescent rolls

In a large bowl combine chicken, broccoli, onions, peppers, cheese, mayo, mustard and spices. Mix well. Preheat oven to 400F. Cover a cookie sheet with foil. Place a glass upside down in the center of cookie sheet. Roll out the rolls around the base of the glass, with pointy ends awy from the glass; when you're finished, the arrangement will look like the sun. Spoon some of the chicken mixture onto the thick part of each crescent roll. Fold the pointy end of each roll over the top of the mixture and tuck in the middle. Remove glass from cookie sheet. Arrangement of rolls will now look like a fluted tube cake. Bake 25-30 minutes or until golden brown.

Bat Wings

3 lbs chicken wings
1 cup spaghetti sauce
1 tbsp cornstarch
1 tsp granulated sugar
1/2 tsp seasoned salt
1/4 tsp cayenne pepper

Cut off wing tip and discard. Arrange on foil lined baking sheet with sides. Cook in 350F oven for 30 minutes. Mix remaining ingredients together in small saucepan. Heat and stir until it boils and thickens. Brush wings with sauce. Return to oven for 10 minutes, brush again, cook 10 minutes more or until tender.

Chicken A L'Orange

4 lbs roasting chicken
1 pkg stove top stuffing, chicken
1 orange, chopped
1/2 cup orange juice
1/2 cup chopped cranberries\
1 tbsp granulated orange rind

Rinse chicken, trim off excess fat and skin. Prepare stuffing according to directions reducing water to 1/2 cup. Add orange juice, cranberries and rind before bringing water to a boil. Evenly spread stuffing under skin. Roast at 4--F on rack, covering loosely with foil for 1 1/2 hours or until done.

Creamy Chicken Enchilladas

2 1/2 lbs chopped cooked chicken
1-10oz can cream of chicken soup
1 cup sour cream, divided
1-8oz shredded colby, montery jack, divided
1/4 cup chopped cilantro, divided
12 flour tortillas
1 1/2 cup thick n chunky salsa

Mix chicken, soup, 1/2 cup sour cream, 1 cup cheese and 3 tbsp cilantro. Spoon about 1/4 cup chicken mixture down center of each tortilla, roll up. Place seam side down in greased 13x9" baking dish. Top with salsa and cheese. Cover. Bake at 350F for 25 minutes. Uncover, sprinkle with cilantro, serve with sour cream.

Louisianna Chicken Sandwich

3/4 cup Knorr Louisiana Red Pepper Marinade
4 small boneless skinless chicken breasts
4 kaiser rolls
8 slices bacon, cooked crisp
mayo
lettuce
tomato

Place 1/2 cup marinade and chicken into a ziploc bag, coat well. Set in fridge 30 minutes. Remove chicken from bag and grill or broil 10-15 minutes or until well cooked, turn once and brush with remaining 1/4 cup marinade. Spread mayo on rolls, top with bacon, chicken, tomato and lettuce.

Coke And Ketchup Chicken

1 frying chicken, cut up
1 cup coke
1 cup ketchup

Mix coke and ketchup in bowl. Pour over chicken peices in buttered baking dish. Sprinkle with salt and pepper and bake in 350F oven for 1 hour, uncovered or until chicken is tender and has a nice glaze.

Sweet And Sour Chicken

4 whole chicken breast halves
1/2 cup apricot jam
3 tbsp chili sauce
2 tbsp mustard

Sprinkle chicken breasts with salt and pepper and place skin side up in lightly greased baking dish. Bake in preheated 350F oven for 30 minutes. In small bowl, combine remaining ingredients and baste chicken with half of mixture. Bake for 10 minutes. Turn chicken and baste other side with remaining glaze. Bake for 10 or 20 minutes more, or until chicken is tender.

Baked Honey Mustard Chicken

6 boneless skinless chicken breast halves
salt and pepper
1/2 cup honey
1/2 cup prepared mustard
1 tsp dried basil
1 tsp paprika
1/2 tsp dried parsley

Preheat oven to 350F. Sprinkle chicken breasts with salt and pepper, and place in a lightly greased 9x13" baking dish. In a small bowl, combine all other ingredients. Mix well. Pour 1/2 of the mixture over the chicken and brush to cover. Bake in the preheated oven for 30 minutes. Turn chicken peices over and brush with the remaining half of the honey mixture. Bake for an additional 15 minutes, or until juice is no longer pink and juices run clear. Let cool 10 minutes before serving.

Madras Chicken

4 skinless, boneless chicken breasts
1 tbsp oil
1 onion, chopped
1-14oz can peach slices, with juice
2 tsp curry powder
1/3 cup mango chutney
1 1/2 cups minute rice

Cook chicken breasts in oil in a large frying pan. Add chopped onion and cook until chicken is no longer pink inside. Stir in sliced peaches, curry powder, mango and rice. Bring to a boil; cover and let stand 5 minutes.

KFC Chicken

1 tbsp rosemary
1 tbsp oregano leaves
1 tbsp powdered sage
1 tbsp powdered ginger
1 tsp marjoram
1 1/2 tsp thyme
3 tbsp brown sugar
3 tbsp minced parsley
1 tsp pepper
1 tbsp paprika
2 tbsp garlic salt
2 tbsp onion salt
2 tbsp powedered chicken bouillon
1 pkg Liption tomato cup a soup

Place all ingredients in a blender with on/off speed for 3-4 minutes to pulverize, or rub through a fine sifter. Store in an airtight container so it will not loose potency.

To use: add 1oz mix to 1 cup flour and coat chicken.

Grilled Chicken Cordon Bleu Sandwich

2 slices whole wheat bread
2 tbsp butter, softened
1 tbsp sour cream
2 slices swiss cheese
1 thick slice deli chicken breast
1 slice deli ham

Spread butter on outsides of bread. Spread sour cream on the insides. Then layer as follows, bread, cheese, chicken, ham, cheese, bread. In a small pan over medium heat, grill sandwich until meat is heated through and cheese has melted.

Savoury Marinated Chicken

1 can chicken broth with garlic and herbs
2 lbs asst chicken peices
2 tbsp lemon juice
1 tbsp oil

In casserole combine soup with juice. Add chicken and then marinade in fridge for 15 minutes. In large non stick pan, heat oil. Sautee the chicken at medium-high heat turning to brown on both sides. Drain all the excess fat; add remaining marinade to pan. Simmer gently utnil chicken is cooked throughout and marinade has reduced and slightly thickened. Serve sauce with chicken.

Raspberry Chicken

4 boneless skinless chicken breasts
1/2 jar raspberry jam
1/2 cup undiluted pineapple juice concentrate
1/2 cup soy sauce
1/2 tsp garlic powder
1/2 tsp curry powder
1/2 tsp chilli powder
2 tbsp rice vinegar
1 tsp basil
1/2 cup fresh raspberries

Mash 1/4 cup raspberries (reserve 1/4 cup for garnish). Mix ingredients and pour over chicken. Marinade serveral hours. Bake in marinade 30 minutes at 350F. Garnish with remaining raspberries. Serve with wild rice. Baked marinade may be used as a sauce for the rice.

Oven Fried Garlic Chicken

2/3 cup bread crumbs
2/3 cup grated parmesean cheese
1/4 cup minced fresh parsley
1/4 tsp salt
1/8 tsp ground pepper
5 tbsp butter
3 cloves garlic, minced
1 chicken, cut up

Preheat oven to 350F. In a shallow bowl, blend together bread crumbs, cheese, parsley, salt and pepper. In a small saucepan, heat butter and garlic over very how heat until butter melts. Remove from heat. Brush chicken peices with garlic butter, then roll in bread crumbs to coat. Place chicken skin side up on large foil lined baking sheet. Bake 1 hour.

Easy Glazed Chicken

1/2 cup flour
ground pepper
2 chickens, halved
2/3 cup mayonaise
1/3 cup ketchup

Preheat oven to 375F. In a plastic bag, combine flour and pepper. Add chicken and shake to coat well. Place in lightly greased 13x9" baking dish. In a small bowl, mix mayonaise and ketchup until throuroughly blended. Pour half the mixture evenly over chicken. Bake 30 minutes. Remove from oven and turn. Cover remaining mixture, return to oven and bake another 30 minutes.

Baked Lemon Chicken

4 chicken breast halves, bone in
1 small onion, chopped
2 tbsp chopped fresh dil
1 tsp grated lemon rind
1/4 tsp ground nutmeg
3 tbsp fresh lemon juice

Place chicken in an 8" baking dish, sprinkle with onion, dill, lemon rind and nutmeg. Combine juice with 2/3 cup water; pour over chicken. Cover and marinade at least 2 hours, or overnight in refrigerator. Preheat oven to 375F. Bake uncovered for 45 minutes, basting frequently with pan juices.

Rosemary Roast ChickenWith Vegetables

1 whole chicken (about 3 lbs) salt and pepper 1 tsp rosemary, crushed 2 tbsp butter 4 med potatoes, peeled and cut into 2" cubes 4 small onions, peeled and quartered 1 cup dry white wine Preheat oven to 375F. Season chicken inside and out with salt and pepper. Place 1/2 tsp rosemary in cavity. Tie legs together and rub butter over skin. Place in large roasting pan. Roast chicken for 15 minutes. Arrange potatoes, carrots and onions around chicken. Sprinkle remaining rosemary over chicken and veggies. Pour wine over all and bake 1 hour 15 minutes with pan drippings. Add water as needed.

Herbed Chicken In A Bag

1 tbsp flour
2 small onions, quartered
2 celery ribs, coarsly chopped
1 whole chicken
salt and pepper
1 tsp dried thyme
1/2 tsp rosemary, crumbled
1/2 tsp sage, crushed

Preheat oven to 325F. Shake flour in a 10x16" oven cooking bag. Place in a 13x9" dish. Scatter onions and celery in bottom of bag. Season chicken cavity with salt and pepper. Place in bag on top of veggies. Combine butter, thyme, rosemary and sage in a small bowl. Brush chicken with herbed butter. Close bag with a nylon tie. Make 6 1/2" slits in top of bag for steam to escape. Bake 50 minutes or until juices run clear.

Honey Mustard Baked Chicken

1 chicken, cut up
1/2 cup butter, melted
1/2 cup honey
1/4 cup dijon mustard
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 350F. Place chicken peices in an 13x9" baking dish. Combine butter, honey, mustard, salt and pepper. Spread over chicken. Bake 1 hour basting with pan drippings every 15 minutes until chicken is tender and golden brown.

Chicken Fajitas

1 tbsp cornstarch
2 tsp chili powder
1 tsp salt
1 tsp paprika
1 tsp sugar
3/4 tsp crushed chicken bouillion cube
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne powder
1/4 tsp cumin

Combine all but chicken in small bowl. Prepare fajitas.

4 boneless skinless chicken breasts
2 tbsp oil
1/3 cup water
1 green pepper, cut into strips
1 onion, chopped

Cook and stir chicken in hot oil in large non stick skillet 5 minutes on medium heat. Add seasoning, water, green pepper and onion. Cook and stir on medium heat 5 minutes or until chicken is cooked through and veggies are tender

Braised Balsalmic Chicken

3 skinless boneless chicken breasts halves
ground black pepper to taste
1/2 tsp garlic salt
1 tbsp olive oil
1/2 onion, thinly sliced
1/4 cup balsalmic vinegar
1/2-14.5oz can diced tomatoes
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/8 tsp dried thyme

Season chicken breasts with pepper and garlic salt. Heat olive oil in a medium skillet and brown the onion and seasoned chicken breasts. Pour tomatoes and vinegar over chicken and season with spices. Simmer until chicken is cooked, about 15 minutes.

Chicken Cacciatore 2

8oz fettucini, cookied
2 tbsp flour
1 tsp italian seasoning
4 skinless boneless chicken breasts
2 tbsp olive oil
2 cups fresh sliced mushrooms
1/2 cup chopped onion
26oz roasted garlic pasta sauce
1 cup shredded mozzerella

In a shallow dish, combine four and seasoning. Coat the chicken with the mixture. In a large skillet over medium high heat, brown the chicken in hot oil, remove the chicken from the skillet. Add the mushrooms and onion to skillet; cook and stir while tender. Add the pasta sauce and chicken. Cover and simmer for 15 minutes or until meat is fully cooked. Top each chicken with cheese. Serve with hot pasta.

Oven BBQ Chicken

2 1/2 lbs chicken peices
1/4 tsp each salt and pepper
1 tbsp vegetable oil
1 onion finely chopped
3/4 cup ketchup
1/4 cup cider vinegar
1 tbsp each worcestershire sauce and brown sugar
1 tsp dry mustard
dash tobasco sauce

Preheat oven to 450F. Arrange chicken in single layer on a greased 13x9" baking dish and sprinkle with salt and pepper. In large skillet, heat oil over medium-high heat. Add onioin and cook, stirring for 5 minutes until soft and not brown. Stir in remaining ingredients. Bring to a boil stirring constantly. Spoon sauce evenly over chicken. Bake uncovered 20-30 minutes or until not pink. Remove chicken to a warm serving plate and whisk cooking juices to combine them then pour evenly over chicken.

Chicken Cacciatore

4 tbsp cooking oil
2 1/2 lbs chicken parts
1 clove garlic, minced
1/2 cup chopped onion
1 3/4 cup spaghetti sauce
1 tbsp parsley
1/4 cup sherry or white wine (optional)
1/2 tsp salt
1/4 tsp pepper

Heat oil in frying pan. Add chicken, garlic and onion. Brown well. Put in large casserole or small roaster.
In medium bowl, combine spaghetti sauce with parsley, sherry, salt and pepper. Pour over chicken. Bake uncovered in 350F oven for 1 hour or until tender.

Chicken Teriyaki

1 1/2 cups soy sauce
1/2 cup olive oil
1/2 cup worcestershire sauce
2 tsp garlic powder
2 tsp hot chinese mustard
tabasco sauce, to taste
1/4 cup lemon juice
1-1 1/2 lbs boneless skinless chicken

Mix soy sauce, olive oil, worcestershire sauce, garlic powder and mustard. Add tobasco sauce and lemon juice to mixture. Pour over chicken. Cover; let marin

Cheesy Chicken And Rice

4 boneless, skinless chicken breasts
1-10oz can chicken broth
2 cups broccoli florets
2 cups uncooked minute rice
1/2 cup cheez wiz

Heat oil in a large non stick frying pan on medium-high heat. Add chicken; cover. Cook 4 minutes on each side until cooked through. Transfer to plate and keep warm. Add broth and broccoli to frying pan. Bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Stir in rice and cheez wiz and top with chicken; cover. Remove from heat. Let stand 5 minutes until rice is tender and cheez wiz is melted. Stir.

Chicken Breast With Soy, Lemon And Ginger

2 skinless boneless chicken breast halves
1/4 cup sliced onion
2 tbsp soy sauce
2 tsp lemon juice
2 tsp minced fresh ginger
1 garlic clove, minced
1/4 tsp pepper

Put chicken in small shallow baking dish. Scatter onion over chicken. Combine all remaining ingredients and pour over chicken. Cover with waxed paper. Cook on high in microwave 5-7 minutes.

Chicken Nuggets

4 skinless boneless chicken breast halves
1 egg
1 tbsp vegetable oil
1 1/2 cups italian seasoned bread crumbs
spaghetti, bbq or taco sauce for dipping

Cut chicken into 1/4" cubes. In shallow bowl, whisk together egg and oil. Set crumbs on plate or sheet of waxed paper. Dip each chicken peice in egg, then dredge in seasoned crumbs to coat. Pat gently to help crumbs adhere. Arrange chicken nuggets in a circle on a 10" shallow round baking dish. Cover with waxed paper. Cook on medium-high in microwave 7-9 minutes, until chicken is white throughout but still juicy. Turn dish if chicken appears to be cooking unevenly. Dip in desired sauce and eat.

20 Minute Chicken And Brown Rice

1 tbsp vegetable oil
4 boneless skinless chicken breast halves
1-10 1/2oz can condensed chicken broth
1/2 cup water
1 cup sliced fresh mushrooms
1 small onion, chopped
1 cup frozen peas
2 cups minute brown rice, uncooked

Heat oil in skillet, add chicken. Cook until browned on both sides, remove chicken. Add broth and water to skillet; stir. Bring to a boil. Stir in mushrooms, onions, peas and rice. Top with chicken and cover. Cook on low heat 5 minutes or until chicken is cooked through. Let stand 5 minutes.

Porcupine Meatballs

1 lbs ground chicken
1 cup frozen peas
1-10oz can chicken broth
2 tbsp chopped corriander
1/2 tsp curry poweder
1 cup uncooked minute rice
1 egg
1/2 cup chopped onion
1/2 cup shredded carrot

Preheat oven to 350F. Mix rice, egg, carrot and onion with chicken. Shape evenly into 16 balls. Place in a single layer in a 9" square baking dish. Mix peas, broth, curry and corriander, spoon evenly over meatballs. Cover with foil. Bake 1 hour or until meatballs are cooked through.

Applesaucy Chicken

2 tablespoon vegetable oil
1 medium onion -- finely chopped
1 tablespoon Worcestershire sauce
freshly ground black pepper
1 cup unsweetened applesauce
1 cup ketchup
1 chicken -- (3 1/2 to 4 pounds),
- cut in 8 pieces
1/4 cup cider vinegar
2 tablespoon light brown sugar -- firmly packed

Fresh herb sprigs, optional Start fire in grill, placing rack 4 inches above coals (see note). Heat oil in a 1-quart saucepan over medium-high heat; add onion; cook about 5 minutes, stirring often, until softened. Add applesauce, ketchup, vinegar, sugar, Worcestershire sauce, and pepper; bring to a boil, stirring. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally, until mixture is slightly thickened. Remove from heat; set aside until fire is ready. Place chicken pieces, skin side down, on hot grill rack; cook covered with grill cover, 15 minutes. Turn pieces over; cook, covered, another 10 minutes. Brush applesauce mixture liberally over chicken; cook, covered, 5 minutes longer until chicken is cooked through. Serve garnished with herb sprigs. NOTE: Chicken may be baked in oven. Prepare applesauce mixture as directed. Heat oven to 400F. Arrange chicken pieces, skin side up, in baking or roasting pan; bake 20 minutes. Brush with applesauce mixture; bake 10 minutes longer until golden brown and cooked through.

Apple Honey Glazed Chicken

1/3 cup apple jelly
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon cinnamon -- ground
1/2 teaspoon salt
4 chicken breasts


Heat grill. In small bowl, combine all ingredients except chicken; blend well. When ready to barbecue, oil grill rack. Brush chicken with apple mixture; place on gas grill over medium heat. Cook 15 to 20 minutes or until chicken is fork tender and juices run clear, turning occasionally and brushing frequently with apple mixture.

Grilled Chicken Breasts

4 chicken breast halves, without skin
2 teaspoons Dijon mustard
3-1/2 tablespoon white wine vinegar
2 teaspoons garlic, minced
2 teaspoons honey
1 tablespoon fresh thyme, dried, minced
1/3 teaspoon coarse salt
1-1/3 dashes red pepper flakes
1 tablespoon olive oil
4 sprigs fresh thyme

Place the chicken breasts within a folded piece of plastic wrap; slightly flatten upper portion of each breast with the broad side of a chef's knife to promote even grilling. Place breasts in a shallow glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine. Add oil a little at a time and whisk to combine marinade. Pour marinade over breasts. Cover with plastic wrap and marinate in refrigerator, turning once or twice in marinade, for at least 2 hours, or up to 4 hours. Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish. Transfer all marinade to small saucepan and bring to a boil; reserve. Lightly grease grill rack with cooking spray. Preheat grill. Place breasts on grill. Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side.
Recipe By : Lean Italian Cooking, by Anne Casale

Homemade Chicken Strips

8 boneless, skinless chicken breasts (about 2 lbs.)
2 c. crushed corn flakes
1/2 c. grated Parmesan cheese
1/2 c. low-fat Ranch Dressing

Unthaw boneless chicken breast, (if using frozen). Cut them in even strips.
Put dressing in a bowl. Mix cheese and crushed corn flakes together. First
dip chicken in dressing and then in crumb mixture. Place on a greased
baking pan. Bake at 400 degrees, for about 15 minutes, depending upon the
thickness of the strips, until strips are cooked.

Buttery Garlic Chicken

2 eggs, beaten
1 cup round buttery crackers, crushed
1/2 t. garlic salt
4 boneless skinless chicken breasts
1/2 cup butter, sliced

Place eggs in a shallow bowl; set aside. Mix cracker crumbs and
garlic salt in a separate bowl; set aside. Dip chicken in eggs and
then coat in crumb mixture. Arrange in an ungreased 13 x9" baking
pan. Dot with butter. Bake at 375 for 40 minutes or until juices run
clear when chicken is pierced with a fork. Serves 4.
Source: 5 ingredients or less

Simple Honey Glazed Chicken

1/4 cup Butter, Melted
1/8 cup Soy Sauce
1/2 cup Honey
2-4 chicken breast pieces, preferably bone-in, thawed

Pre-heat oven to 350 F. Mix first three ingredients in a bowl, pour
into a large baking dish. Place chicken in dish, turn to coat. Bake
until chicken juices runclear (45-60 minutes for chicken pieces, or
20-30 minutes for chicken
breasts).

Grilled Lemon Rosemary Chicken

1/3 cup lemon juice
1/4 cup olive oil
1 tbsp dry rosemary
2 tbsp honey
2 tbsp dijon mustard
2 cloves garlic, minced
dash of pepper
2 boneless skinless chicken breasts

Marinate overnight and grill.

Honey Glazed Chicken

1/2 lbs boneless skinless chicken breasts
2 2/3 tbsp flour
1/4 tsp salt
dash of cayenne pepper
1 1/3 tbsp butter, melted an divided
2 tsp brown sugar, packed
2 tsp honey
2 tsp lemon juice
1/2 tsp soy sauce
1/4 tsp curry powder

In a ziploc bag, combine flour, salt and cayenne pepper; add chicken pieces and shake to coat. Pour 2 tsp butter into small baking pan. Place chicken in pan, turning once to coat. Bake, uncovered at 350F for 20 minutes. Combine brown sugar, honey, lemon juice, soy sauce, curry and remaining butter in small bowl. Spoon evenly over chicken. Bake 25 minutes or until chicken juices run clear, basting several times with pan drippings.

Bruchetta Chicken Bake

1 can-540ml Italian stewed tomatoes, undrained
2 cloves garlic, minced
1 pkg Stove Top stuffing mix for chicken (120g)
1 1/2 lbs boneless, skinless chicken breasts, in pieces
1 tsp dried basil leaves
1 cup mozzerella, shredded

Preheat oven to 400F. Place tomatoes with liquid in medium bowl. Add garlic and stuffing mix; stir just until stuffing is moistened; set aside. Place chicken in 13x9" baking dish; sprinkle with basil and cheese. Top with stuffing mixture. Bake 30 minutes or until chicken is cooked through.

Basil Chicken Sandwiches

3/4 cup butter, at room temperature
2 tsp lemon juice
pinch of salt
1/2 cup fresh basil leaves, minced
1 cup cooked chicken, minced
1/2 cup mayonaise
salt and pepper to taste
20 slices of bread

Combine the butter, lemon juice, salt and basil. Spread each side of the bread thinly with this. Combine the chicken, mayonaise, salt and pepper. Spread the mixture on half of the bread slices. Top with the other slice of bread, butter side down. Remove the crusts with a sharp knife. Cut into squares or triangles.

Honey BBQ Chicken Strips

2 tbsp honey
1 bottle bbq sauce
3 tbsp brown sugar
dash of chili powder
1 pkg boneless, skinless chicken

Cut chicken into strips, and put in a baking dish. In a large bowl, mix all ingredients together. Pour over chicken, cover with foil and place in fridge for at least 1 hour. Bake in 375F oven for about 45 minutes.

Key West Chicken

3 tbsp soy sauce
1 tbsp honey
1 tbsp vegetable oil
1 tsp lime juice
1 tsp garlic, chopped
4 skinless, boneless chicken breast halves

In a shallow container, blend soy sauce, honey, vegetable oil, lime juice and garlic. Place chicken into the mixture and turn to coat. Cover, and marinate in the fridge at least 30 minutes. Preheat an outdoor grill for high heat. Lightly oil the grill grate. Discard marinade and grill chicken 6-8 minutes on each side or until juices run clear.

Ranch Grilled Chicken

1 pkg ranch dressing mix
1/4 cup olive oil
1/4 cup vinegar
4 boneless skinless chicken breasts

Combine ranch dressing mix, olive oil and vinegar in large sealable plastic bag. Add chicken breasts and marinate in the frige for at least 1 hour. Grill on medium hot coals for 10 minutes or until juices run clear.

Creamy Herb And Garlic Chicken

2 tbsp butter
4 boneless skinless chicken breasts
2 tsp finely chopped garlic
1 1/2 tsp Italian seasoning
1/4 cup chicken broth
1/2 cup sour cream

In a skilet melt butter; add chickn, garlic and seasoning. Cook until no longer pink. Stir in broth, continue cooking until chicken is tender. Transfer to a serving plate. Reduce heat to medium, stir in sour cream. Cook, stirring constantly until sauce is heated through. Spoon sauce over chicken.

Dustins Chicken Spiedini

3 large boneless chicken breasts cut into strips
6 oz asiago cheese (or good Italian cheese) cut into 3-2" cubes
1/2 cup olive oil
2 cups Italian bread crumbs
4 dried bay leaves
1 large white onion, sliced thickly lengthwise

Preheat oven to 350F. Spray a baking pan lightly with cooking spray. Wrap each chicken strip around each cheese cube and secure with a toothpick. Dip chicken in olive oil and then roll in bread crumbs. Place in chicken in the bakin pan. Top with bay leaves and sliced onions. Bake for 15-20 minutes or until chicken is fully cooked through and cheese has melted and bread crumbs are golden brown. Serve.

Creamy Chicken And Spinach Pasta

1 tsp vegetable oil
12oz boneless skinless chicken breast, cubed
1 onion, chopped
2 cloves garlic, minced
1/2 tsp pepper
2 tbsp all purpose flour
1-385ml evaporated fat free milk
5 cups whole wheat penne
half bag fresh spinach
3/4 cup diced red sweet pepper
1/3 cup shredded fresh basil
3 tbsp lemon juice
2 green onions, chopped

In large non stick skillet, heat oil over medium high heat; brown chicken. Transfer to bowl. Drain off any fat from pan. Add onion, garlic and pepper, fry over medium heat until softened, about 5 minutes. Sprinkle with flour, cook stirring for 1 minute. Return chicken and any accumulated juices to pan. Add milk; cook, stirring and without boiling, until thick enough to coat back of spoon, about 5 minutes. Meanwhile in pot of boiling salted water, cook penne until tender but firm, about 12 minutes. Add spinach; drain and return to pot. Add chicken mixture, red pepper, basil, lemon juice and green onions, toss to combine.

Chicken Dijon

2 tbsp butter
4 boneless skinless chicken breasts
salt and pepper
1 large onion, chopped
1 tbsp all purpose flour
1 cup chicken stock
1 tbsp dijon or grainy mustard

In a heavy skillet, melt butter over medium high heat; cook until chicken is browned, about 3 minutes on each side, adding more butter if necessary. Sprinkle with salt and pepper to taste. Add onion and cook, stirring until tender. Remove chicken from pan and keep warm. Sprinkle flour over onion and cook, stirring for 1 minute. Stir in stock and brint to a boil, stirring up brown bits from bottom of pan. Return chicken to pan; reduce heat and simmer for 3-5 minutes or until chicken is no longer pink inside. Remove from heat and stir in mustard.

Delectable Dijon Chicken

1 tbsp butter
4 skinless boneless chicken breasts
1/4 cup water or white wine
2 tbsp dijon, honey dijon or grainy mustard
1 tbsp bottled chopped garlic or 3 cloves minced
1/2 tsp salt
1/2 tsp worcestershire sauce

Melt butter in a large frying pan over medium high heat. Add chicken and cook until golden, about 3-4 minutes per side. Remove from pan. Pour in water. Scrape up and stir in brown bits from pan bottom to flavour sauce. Stir in mustard, garlic, salt and worcestershire sauce. Return chicken to pan. Turn to coat. Cover and reduce heat to medium-low. Simmer, turning chicken occasionally until springy when pressed, 8-10 minutes.

Chicken Tortilla Cups

6 small flour tortillas
2 tbsp vegetable oil
1 tsp chili powder
1 1/2 cup diced cooked chicken
3/4 cup shredded old cheddar or montery jack
1/3 cup finely chopped drained pickled jalapeno peppers (optional)
1 tsp fresh minced parsley

Brush both sides of tortilla with oil; stack and cut into quarters. Fit each wedge into mini muffin cup to make 24 cups. In small bowl, sprinkle chili powder over chicken; toss to coat. Divide among cups; top with cheese and jalapeno if using. Bake in 425F oven until cups are golden and cheese is melted, 10 minutes. Sprinkle with parsley, serve hot.

Classic Meatloaf

8 oz tomato sauce
1 1/2 lbs ground beef
1 cup soft bread crumbs
1 egg
1 small onion, finely chopped
2 tsp worchestershire sauce
1 tsp dried crushed thyme leaves
1/2 tsp garlic salt
1/4 tsp pepper

Topping
1 tbsp packed brown sugar
1 tsp dry mustard

Preheat oven to 350F. Measure 1/4 cup tomato sauce, combine with topping ingredients. Set aside.
Combine remaining sauce with remaining meatloaf ingredients in large bowl, mixing lightly but thouroughly. Shape beef into a 8x4 1/2" loaf on rack in broiler pan. Spread topping over meatloaf. Bake 1 hour to medium doneness, until not pink in center and juices show no pink colour. Let stand 10 minutes before cutting into slices.

Sloppy Joe Hot Dish

1-2 lbs ground beef
1 can sloppy joe mix
2 containers crescent rolsl
2-4 cups cheddar cheese
2-4 cups mozerella cheese

Prepare sloppy joes according to directions. Roll one containers of crescent rolls in the bottom of a greased 9x13 pan. Top with sloppy joes and cheese. Carefully spread the second container of rolls on top of the cheese. Bake at 350F for 30 minutes or until top is golden brown.

Meat And Veggie Loaf

2 lbs ground meat
2 eggs
2-8oz can tomato sauce
2 tbsp brown mustard
2 tbsp worchestershire sauce
1/4 tsp pepper
1 tsp garlic
1/2 tsp basil
1/2 tsp minced onion
2 stalks celery, chopped
1/2 bag frozen corn
1 1/2 cups bread crumbs
1 1/2 cups oatmeal

Topping
2-8oz can tomato sauce
4 tbsp brown sugar
2 tsp worchestershire sauce
2 tbsp brown mustard

Form into 4 loaves. Bake uncovered at 350F for 60 minutes.

Country Pie

1 lbs extra lean ground beef
1 -680ml can pasta sauce, divided
1 1/2 cup minute rice, uncooked
1/2 cup mozzerella cheese, grated
1/2 cup cheddar cheese, grated

Preheat the oven to 350F. Combine meat and 1/2 cup of the pasta sauce; spread evenly into a greased deep 9" pie plate. Mix remaining sauce with rice; spoon over meat. Sprinkle with 1/4 cup of the cheese; cover with foil.
Bake 25 minutes and then remove foil; sprinkle with 3/4 cup of cheese. Contine baking, uncovered 15 minutes. Let stand 10 minutes. Carefully drain off fat, then cut into 6 wedges to serve.

Beef Fajitas

1 1/2 lbs beef sirloin steak, thinly sliced
1/2 cup zesty Italian dressing, divided
2 large green peppers, cut into strips
1 large onion, cut into wedges
16 large flour tortillas, warmed
1 cup shredded cheddar cheese
1 cup sour cream
1/2 cup salsa

Combine steak and 1/4 cup dressing in glass bowl, cover. Refrigerate 1-2 hours to marinate, stirring occasionally. Remove steak, discard marinade. Cook steak in remaining 1/4 cup dressing in large frying pan on medium high 5-6 minutes or until no longer pink. Remove steak, keep warm.
Add peppers and onion, cook until tender. Add steak and cook until heated through. Serve in warm tortillas topped with cheese, sour cream and salsa.

Garlic Rosemary Rib Eye Steaks

2 cloves garlic, minced
2 tsp oil, preferably olive
1 1/4 tsp dried crushed rosemary
1 tsp salt
1/4 tsp pepper
1/8 tsp cayenne pepper
4 boneless rib eye steaks, about 3 lbs each 3/4" thick

Position broiler rack so that top of meat on rack in pan will be about 4" from the heat source. Preheat broiler. Coat rack in broiler pan with cooking spray. In small bowl, combine garlic, oil, rosemary, salt, pepper an cayenne pepper. Brush mixture evenly over one side of each steak. Place steaks, seasoned side down on rack in broiler pan; broil 6-7 minutes. Turn steaks seasoned side up, cook 6-7 minutes for medium-rare.

Beef Porcupine Meatballs

1 cup uncooked minute rice
1 egg
1/2 cup chopped onion
1/2 cup shredded carrot
1 lbs ground beef
1/2 cup each red and green pepper, chopped
1 cup pasta sauce

Preheat oven to 350F. Mix rice, egg, onion and carrots with beef. Shape into 16 even balls. Place in single layer in 9" square baking dish. Mix peppers and pasta sauce, spoon evenly over meatballs. Bake 1 hour until meatballs are cooked through.

Beef Teriyaki

1 tbsp oil
1 lbs sirloin steak, cut into strips
3 cups fresh or frozen veggies (thawed)
3/4 cup teriyaki sauce
2 cups minute rice, cooked

Heat oil in a large skillet over medium-high heat. Add meat, cook and stir 5 minutes or until cooked through. Add veggies and sauce. Cover.
Simmer 3-4 minutes or until veggies are tender crisp, stirring frequently. Serve over rice.

Swiss Steak Deluxe

2 lbs round steak
2 tbsp cooking oil
1 tsp salt
1/2 tsp pepper
10oz condensed cream of tomato soup
10oz soup can of water
8-12 small potatoes
8-12 small onions
8-12 small carrots

Cut steak into serving size peices. Brown with heated oil. Sprinkle with salt and pepper. Transfer to a large casserole or small roaster. Stir soup and water together, pour over meat. Clean vegetables and add to sauce. Cover. Bake in 350F oven for 1 1/2 hours or until meat and potatoes are tender.

Grandma's Steak In The Oven

flank steak, cut into thick, wide strips
1/4 cup ketchup
1/2 cup water
1 pkg onion soup mix

Combine all ingredients except meat in a large bowl or measuring cup. Pour into a 9x13" baking dish. Place meat evenly in pan. Cover with foil and bake at 325F for 1 1/2 hours.

Saucy Beef Simmer

1 1/2 lbs beef stewing cubes
1/2 tsp each salt and pepper
2 tbsp vegetable oil
2 stalks celery, chopped
1 onion, chopped
4 cloves garlic, minced
1/2 tsp dried oregano
1/4 tsp cinnamon
1/4 cup all purpose flour
2 cups beef stock
1/3 cup tomato paste
1/4 cup chopped fresh parsley

Cut beef into 1 inch cubees; sprinkle with salt and pepper. In large saucepan, eat half of the oil over medium-high heat; brown beef, in batches. Transfer to place, drain off any fat from pan.
Reduce heat to medium; add remaining oil to pan. Fry celery, onion, garlic, oregano and cinnamon, stirring ocasionally, until onion is softened, about 5 minutes. Stir in flour; cook for 1 minutes. Stir in stock, 1 cup of water and tomato paste, scraping up any brown bits from bottom of pan. Return beef and any accumulated juices to pan; bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until beef is tender, about 1 1/2 hours. Sprinkle with parsley.

Pizza Crescent Bake

2 tubes refrigerated crescent rolls
1 1/2 lbs ground beef
15oz pizza sauce
4 oz shredded cheddar cheese
4 oz shredded mozzerella cheese

Preheat oven to 350F. Unroll one tube of crescent dough; place in a lightly greased 13x9x2" baking dish. Press to seal perforations. In a skillet, cook beef over medium heat until brown; drain. Sprinkle over dough. Top with pizza sauce and sprinkle with cheese. Unroll remaining crescent dough and place over cheese. Seal perforations. Bake uncovered for 30 minutes or until golden brown.

Barbeque Beef Cups

3/4 lbs lean ground beef
1/2 cup barbeque sauce
1 tbsp dried minced onion
1-12oz pkg refrigerated biscuit dough
1/3 cup shredded cheddar cheese

Preheat oven to 350F. Grease the cups of a muffin pan. In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in bbq sauce and dried onion. Simmer for a few minutes over low heat. Flatten each biscuit and press into cups of the preheated pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup. Bake in preheated oven for 12 minutes. Sprinkle with cheese, and bake 3 more minutes.

Wendy's Chili

2 tbsp oil
1 1/2 lbs ground beef
10oz can french onion soup (not creamy)
1 tbsp chili powder
2 tsp ground cumin
1/2 tsp pepper
1 dash tobasco
21oz can red kidney beans, undrained
6oz can tomato paste
8oz can tomato sauce

Blend soup and spices in blender then add to browned meat. Heat 20 minutes on low. Mash meat to reduce size. Add beans, paste and sauce. Heat about 30 mintues.

Fiesta Bake

1 lbs ground beef
1 cup chopped onion
3/4 cup thick n chunky salsa
1 pkg taco seasoning mix
1/4 cup water
1 cup whole kernal corn
2 oz sliced ripe olives, drained
1 pkg corn muffin mix
1 cup shredded cheddar cheese
4 oz dried green chilis

Preheat oven to 350F. Cook beef and onion until beef is browned; drain. Stir in salsa, taco seasoning mix and water. Cook over low heat for 5-6 minutes or until mixture thickens. Stir in corn and olives. Spoon into an 8" square baking dish (lightly greased). Prepare batter for corn muffin mix according to package directions. Stir in cheese and chilis. Spread over the meat mixture. Bake 30-35 minutes or utnil crust is golden brown.

Easy Pleasing Meatloaf

2 lbs ground beef
1 pkg stovetop stuffing
1 cup water
2 eggs, beaten
1/2 cup bbq sauce

Mix all ingredients except 1/4 cup of bbq sauce. Shape meat mixtuer into 2 oval loaves side by side in 13x9" baking dish. Top with remaining sauce. Bake at 375F for 35 or until center is no longer pink.

Au Gratin Potatoes And Hamburger

1 lbs ground beef
2 boxes Au Grautin Potatoes
seasonings
cheese and bread crumbs

Preheat oven to 400F. Brown and season meat. Drain very well. In casserole dish, make potatoes; mix slices and sauce mix, margarine and boiling water; add milk. Add hamburger and mix again.
Optional: Add a layer of cheese on top and your favorite bread crumbs.
Bake for 40 minutes and then let stand 5 minutes.

Meal In One Casserole

1 1/2 lbs lean ground beef
2 cloves garlic, minced
salt and pepper to taste
1-10.5 oz can condensed French onion soup
1 tbsp worcestershire sauce
2 tsp prepared yellow mustard
2 tbsp cold water
1 tbsp all purpose flour
3 cups peeled and thinly sliced potatoes
2-10oz packages frozen veggies, thawed
1 cup shredded cheddar cheese

Preheat oven to 375F. Cook beef and drain. Season with garlic, salt and pepper. Stir in the onion soup, worcestershire sauce and mustard, bring to a boil. Mix together the cold water and flour, and stir into the sauce. Simmer over low heat for a few minutes then set aside. Meanwhile place potatoes in a saucepan and add enough water to cover. Bring to a boil and cook 3 minutes, not until tender. Drain. Spread half of beef mixture in the bottom of a 13x9" baking dish. Cover with a layer of the mixed veggies. Repeat layers. Cover the dish and bake for 50 miutes. Uncover and sprinkle with cheese. Bake an additional 10 minutes.

Meatloaf Filler

1 grated carrot
3 tbsp grated onion
1 egg
large splash of whole milk
2 tbsp ketchup
1 cup finely ground Cheerios

Mix thouroughly and chill 1 hour before forming into a loaf.

Pepper Steak

2 tbsp olive oil
1 medium onion, chopped
2 large bell peppers, sliced into strips
2 cloves garlic, minced
1/3 cup soy sauce
1/3 cup honey
1/3 cup red wine vinegar
1 1/2 lbs flank steak cut into thin strips

Heat olive oil in a skillet over medium heat. Cook onion, bell pepper and garlic in oil until tender crisp, stirring frequently; set aside. Heat a large skillet over medium heat. Pour soy sauce, honey and vinegar in pan, then add beef. Cook beef stirring occasionally until done, about 10-15 minutes. If you prefer thicker sauce, stir in a bit of flour before removing from heat. Serve over rice.

Hamburger Stroganoff

2 tbsp butter or vegetable oil
1 medium onion, chopped
1/2 lbs fresh mushrooms, sliced
1 lbs ground beef
1 tsp worcestershire sauce
1/4 tsp salt
1/4 tsp pepper
2 tbsp flour
1 1/4 cup beef broth
1/2 cup sour cream
2 tbsp chopped parsley or dill
hot cooked noodles

In a large skillet, heat butter. Add onions and cook over medium heat, stirring often until softened. Add mushrooms and cook until they have given off their liquid and are lightly browned. Add meat and cook stirring often to break up meat. Add worcestershire sauce, salt and pepper. Stir in flour and cook, stirring often for about 1 minute. Stir in broth, bring to a simmer and cook until thickened, about 1 minute. Remove from heat and stir in sour cream. Return to skillet to medium heat and cook stirring constantly just to warm sour cream, about 30 seconds. Sprinkle with dill and serve over noodles.

Meatloaf and Mashed Potato Croquettes

1 lbs potatoes, peeled and cubed 1"
2 tbsp butter
1/4 cup milk
1 egg
1 tsp chives
1/4 tsp salt
1 lbs ground beef
1/4 cup ketchup
3/4 tsp onion salt
1/4 tsp pepper
1/4 cup parmesean cheese
1 tsp paprika

Preheat oven to 375F. In a large saucepan of boiling salted water, cook potatoes until tender. Drain well. Mash potatoes with butter, milk, egg, chives and salt. In a medium bowl, mix beef, ketchup, onion, salt and pepper. Divide meat mixture among 8 muffin cups. With your fingers, press meat mixture evenly against bottoms and sides of each up to form shells. Fill shells with potatoes. Sprinkle cheese and paprika on potatoes. Bake until tops are golden brown and meat shells are cooked through, about 25 minutes.

Old Fashioned Meatloaf

1 1/2 lbs ground beef
1 egg, lightly beaten
1 cup tomato sauce
1 medium onion, chopped
1 small green bell pepper, chopped
2 slices white bread, crumbled
3/4 tsp salt
1/4 tsp pepper

In a large bowl, combine beef, egg, 1/2 cup tomato sauce, onion, peppers, bread, salt and pepper. Pack lightly into a six cup ring mold or 9x5x3" loaf pan. Cover with paper towl. Cook on high 10-12 minutes in the microwave, just until loaf begins to pull away from edges. Turn dish if loaf appears to be cooking unevenly. Pour off any juices. Spoon remaining tomato sauce over meat loaf. Cook uncovered on high 2 minutes.

Shipwreck

2 large onions
2 medium potatoes
1 lbs ground beef
1/2 cup long grain rice
1 cup chopped celery
salt and peper
10oz condensed cream of tomato
10oz can of boiling water

Peel onions and slice over bottom of 2 qt casserole. Sprinkle with salt and pepper. Slice peeled potatos over onions. Salt and pepper potatoes. Pat ground beef over sprinkle with salt and pepper. Sprinkle rice on next, followed by celery. Sprinkle with salt and pepper. Mix soup and water together. Pour over top. Bake uncovered in 350F oven for 2 hour until veggies are tender.

Carman's Caper

1 1/2 lbs ground beef
1/2 cup chopped onion
1 1/2 tsp salt
1/4 tsp pepper
1/2 lbs spaghetti
19oz canned tomatoes
10oz condensed cream of mushroom
1 cup grated cheddar cheese

Brown beef and onion in frying pan. Sprinkle with salt and pepper; stir. Transfer to bottom of 2 qt casserole. Cook spaghetti according to package directions; drain. Layer over meat. Break up large tomato chunks; pour over top. Spoon soup over tomatoes. Cover with cheese. Bake uncovered in 350F oven for 30 minutes until hot and cheese is melted. Cover halfway through cooking if cheese gets too dry.

Oven Stew

1 lbs stewing beef, cut up
1 large onion, cut up
1-2 potatoes, cut up
1-2 carrots, cut up
7 1/2 tomato sauce
1/2 cup beef broth or bullion
3/4 tsp salt
1/8 tsp pepper

Combine all together in casserole or roaster; cover. Bake in 300F oven for 3 1/2-4 hour until tender.

Shephards Pie Simplistic

1 lbs ground beef
2 tbsp cooking oil
1/2 cup chopped celery
1/2 cup chopped onion
2 tbsp all purpose flour
1 tsp salt
1/4 tsp pepper
1 cup boiling water
1 beef boullion cube
3 cups mashed potatoes

Combine beef, oil, celery and onion in frying pan. Scramble fry until brown. Stir in flour, salt and pepper. Pour boiling water over bullion cube; dissolve. Pour into meat mixture. Stir until boiling and thickend. Spread into 1 1/2 qt casserole. Cover with potatoes. Bake uncovered in 350F oven for 30 minutes until heated through and potatoes are brown.

Dinner Meatloaf And Gravy

1 medium onion, finely chopped
1 small green bell pepper
1 egg
3/4 cup rolled oats
1/2 cup tomato sauce
2 tbsp steak sauce
3/4 tsp garlic salt
3/8 tsp pepper
1 1/2 lbs ground beef
1/2 lbs ground pork

Gravy:
2 tbsp flour
2 cups beef broth
1/4 tsp liquid gravy seasoning
1/4 tsp salt

Preheat oven to 375F. In medium bowl, combine dry ingredients. Then add meat and blend well. Rinse a 8x4x2.5" loaf pan with cold water, shake out excess but don't dry. Pack mixture into pan. Invert and unmold loaf onto oiled baking sheet. Bake 1 hour and let stand 5 minutes. Drain off fat into small bowl, measure out 2 tbsp fat. Cover loaf with foil and set aside. In medium pan, heat fat over medium heat. Sprinkle flour and cook while whisking constantly until flour is lightly browned, about 2 minutes. Whisk in beef broth and gravy seasoning and bring to a boil, whisking until thick and smooth. Reduce heat to medium low and simmer, stirring often, 5 minutes. Season with salt and remaining 1/8tsp of pepper. Slice meatloaf and pass gravy boat on the side.

A1 Cheesesteak Sandwiches

2 cups thinly sliced pepper strips
1 cup thinly sliced onion
1 tbsp oil
6 beef sandwich steaks
1 cup A1 sauce
12 rolls split
cheese

Cook and stir peppers and onions in oil in skillet until tender, stirring occasionally. Remove from skillet. Cook meat until browned, about 2 minutes. Stir in peppers and sauce, heat. Fill sandwiches.

Hungarian Goulash 2

1/4 cup butter
1/4 cup finely chopped onion
1 green pepper, finely chopped
2 lbs boned beef chuck, cut into 11-2" peices
2 tbsp paprika
1 1/2 tsp salt
1/4 tsp pepper
1 tsp vinegar
2 cups beef broth

Melt butter over medium heat in large frying pan. Saute onion and green pepper 5-8 minutes or until onion is lightly browned; remove from pan. Add more butter to pan if necessary. Add beef and brown well. Turn heat to low, add paprika and stir 1-2 minutes. Return onion mixture to pan, add salt, pepper, vinegar and beef broth; cover and simmer 1 1/2-2 hours until meat is very tender and liquid is like gravy.

Teriyaki Steak

2 1/2 lbs boneless chuck steak
2 tbsp oil
1 tsp ground ginger
1/2 cup soy sauce
1 tbsp sugar
1 clove garlic, crushed

Cut steak into 1/8" thick slices. Combine remaining ingredients in a small bowl. Place meat into crockpot. Pour sauce over. Cover and cook on low for 6-8 hours. Serve with rice.

Sweedish Meatballs

1 lbs ground beef
1/2 cup soft bread crumbs
1/2 cup milk
2 tbsp chopped parsley
1 tsp salt
dash of pepper
2 tbsp butter
2 1/2 cup water
1 pkg onion gravy mix
1/3 cup minute rice
1/2 cup sour cream

Mix together beef, bread crumbs, milk, parsley, salt and pepper. Form into 16 balls. Brown in butter in skillet. Remove from heat. Stir water into gravy mix; add to skillet. Bring to a boil. Add rice, stir to moisten. Cover tightly, reduce heat and simmer 10 minutes. Stir in sour cream.

Beef On Noodles

1 cup flour
1 tsp salt
1 1/2 tsp pepper
2 tbsp thyme
1 lbs round steak cut into 1" cubes
4 tbsp oil
2 large yellow onions
1 tbsp sugar
1 cup beef broth
6 carrots, cut inot 1" strips
1/3 cup parsley, chopped
1 pkg egg noodles, cooked

Mix flour, salt, pepper and thyme in a bag. Add the meat and shake well. Then brown the beef, a small batch at a time, over medium heat to high heat. Remove from saucepan and drain the oil. Cook onions in 2 tbsp oil over low heat until brown in a large saucepan. Add the sugar and cook for a few minutes to carmelize. Remove from saucepan. Add beef broth to saucepan. Add carrots and bring to a boil. Then add back the onions and round steak and stir. Pour into a casserole dish and cover the top with foil. Bake ina 350F oven for 30 minutes. Serve over egg noodles and top with chopped parsley.

Brown Sugar Meatloaf

1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 lbs lean ground beef
3/4 cup milk
2 eggs
1 1/2 tsp salt
1/4 tsp pepper
1 small onion chopped
1/4 tsp ground ginger
3/4 cup finely crushed crackers

Preheat oven to 350F. Lightly grease a loaf pan. Press the brown sugar in the bottom of the prepared pan and spread ketchup over sugar. In a mixing bowl, mix thouroughly all remaining ingredients and shape into a loaf. Place on top of ketchup. Bake in oven for 1 hour or until juices run clear.

Mexican Rice

1 lbs ground beef
1 onion diced
1 green bell pepper, diced
1-14oz can beef broth
2 cups fresh corn kernals
1-10oz can diced tomatoes with green chile peppers
1-15oz can tomato sauce
1/2 cup salsa
1/2 tsp chili powder, paprika, garlic powder
1/2 tsp salt, pepper
1 tsp minced cilantro
1 1/2 cups uncooked rice
1 cup shredded cheddar cheese

In medium stock pot, brown the ground beef over medium heat. Drain any fat. Add onion, and green pepper. Cook until onion is tender. Stir in beef broth, corn, tomatoes, and tomato sauce. Add salsa, chili powder, paprika, garlic, salt, pepper and cilantro. Mix well. Bring to a boil and stir in rice. Cover and cook until rice is done, about 25 minutes. Sprinkle with cheese and cook 10 minutes or until melted.

Hungarian Goulash

2 lbs chuck steak, cubed
flour for dredging
1 slice bacon, chopped
2 tbsp oil or cooking fat
3 onions, chopped
2 cloves garlic, chopped
1 tbsp paprika
1 tbsp tomato puree
3 tomatoes, peeled and chopped
2 cups beef stock or bouillon
coarse salt
freshly ground black pepper
3-4 tbsp sour cream

Wipe the steak dry with paper towels and dredge in flour. Heat the bacon and oil in a skillet, add the meat, and brown on all sides. Remove and drain. Add the onions and garlic and cook until clear. Add the paprika, tomato puree, tomatoes and stock, and return the meat to the pan. Season and bring to a boil. Reduce heat and simmer on top of stove or in a slow oven for about 2 1/2 hours or utnil the meat is tender. Add the sour cream and heat through without boiling.

Sloppy Joe Burritos

8 oz lean ground beef
1 cup canned black or kidney beans, drained
1/2 cup chopped green pepper
1 pkg taco seasoning mix
1 cup chunky salsa
1/3 cup water
1 pkg colby or cheddar grated cheese
8 large tortillas

Cook beef, mix in beans, pepper, salsa, taco mix and water. Bring to a boil, reduce heat and cook on medium low uncovered 10 minutes. Arrange cheese in center of each tortilla. Spread 1/3 cup meat over cheese. Roll up and tuck ends. Microwave on high 2 at a time covered with vented plastic wrap for 1 minute.

Jiffy Beef, Macaroni and Cheese

1 1/2 cup elbow macaroni
1 lbs ground beef
1 medium onion chopeed
1 medium green bell pepper, chopped
1-10oz can cheddar cheese soup
1 cup milk
1/2 tsp salt
1/4 tsp hot pepper sauce
1 cup fresh bread crumbs
1/2 cup grated parmesean cheese
1/4 tsp paprika
1 tbsp butter

Preheat oven to 350F. In a large pot of boiling salted water, cook macaroni until just tender; drain well. Meanwhile in a large skillet cook meat, onion and bell pepper over medium heat, stirring often until meat loosens it's pink; drain excess fat. In lightly buttered 2qt baking dish, combine macaroni and beef. Stir in soup, milk, salt and hot sauce. Sprinkle bread crumbs, parmesean cheese and paprika over top and dot with butter. Bake until top is browned and casserole is bubbling, about 30 minutes.

Beef Supper

2 tbsp shortening
2 lbs stewing beef, cut into 1" cubes
2 large onions, sliced
1 cup water
2 large potatoes, pared and thinly sliced
1 can cream of mushroom soup
1 cup sour cream
1 1/4 cup milk
1 tsp salt
1/4 tsp pepper
1 cup shredded cheddar
1 1/4 cup wheaties cereal

Melt shortening in large skillet. Cook and stir meat and onion in shortening until meat is browned and onions are tender. Add water; heat to boiling. Reduce heat, cover and simmer 50 minutes. Heat oven to 350F, pour meat mixture into ungreased 13x9 baking dish. Arrange potatoe slices on meat. Stir together soup, sour cream, milk, salt and pepper; pour over potatoes. Sprinkle with cheese and cereal. Bake uncovered 1 1/2 hours or until potatoes and meat are tender.

Beefy Spanish Rice

2 tbsp vegetable oil
1 cup uncooked converted white rice
1/2 cup chopped onion
1/2 cup green bell pepper, chopped
1 lbs ground beef
1 can corn
1-6oz can tomato sauce
1/2 cup ketchup
1 cup water
salt and pepper
garlic powder

In a large saucepan over medium heat, heat oil. Add the rice, onion and bell pepper and saute for 5 minutes or until onions are tender. Add the ground beef and saute until browned. Drain excess oil and fat. Add the corn, tomato sauce, ketchup and water. Reduce heat to low, cover and simmer for 20 minutes or until rice is cooked, stirring occasionally. Season with salt, pepper and garlic.

Beef Stroganoff

10oz sliced mushrooms with juice
10oz condensed cream of mushroom
2 cups sour cream
3 cups water
1/4 cup dry onion flakes
1/4 cup dry beef in a mug soup mix
2 tsp parsley flakes
1/4 tsp paprika
1 tsp pepper
2 tbsp cornstarch
1/2 cup water
4 cups cooked beef cut into bite size peices

In large pot, combine first 10 ingredients. Bring to a boil over medium heat and simmer. Mix cornstarch with water. Stir into simmering sauce, stirring until thickened. Add cut beef, stir to combine. Pour into large casserole or small roaster. Bake uncovered in 350F for 45 minutes or more.

Meatloaf

2 lbs ground beef
1 egg
1/8 cup milk
salt and pepper to taste
bbq sauce
1 small onion, diced
2 bread slices, torn into peices
1 tbsp chili powder
1 small block of cheese, grated

In a large bowl, mix meat, bbq sauce and onion. Soak bread in milk for a few minutes. Add bread peices and egg to hamburger mixture. Blend well with hands. Add the chili powder and salt and pepper. Cut the block of cheese into small squares. Mix into the hamburger mixture. Add bbq sauce on top of loaf. Bake in oven 350F for 2 hours.

*You can also add green pepper

Meatloaf Pie

2 eggs
1 cup milk
1-3/4 cups soft bread crumbs (I just tore bread into small pieces)
1/4 cup chopped onion
1 t salt
1/2 t rubbed sage
1/4 t pepper
1-1/2 pounds ground beef
1 envelope butter & herb instant mashed potatoes (*note- each box comes with TWO
envelopes)
1/2 cup shredded cheddar cheese (we used more)

In a large bowl, combine the first seven ingredients. Crumble beef over mixture
and mix well. Press onto the bottom and up the sides of an ungreased deep dish
9" pie plate. Bake at 350 for 35-40 minutes or until meat is no longer pink.

Meanwhile, prepare mashed potatoes according to package directions. Drain meat
loaf; spread potatoes over top. Sprinkle with cheese. Bake 3-5 minutes longer
or until cheese is melted. Let stand for 5 minutes before cutting.

Sloppy Joe Casserole

1 lb. ground beef
1 c. catsup
1/2 c. water
2 tbsp. instant minced onion
1 tsp. instant beef bouillon or 1 bouillon cube
2 c. Bisquick or Jiffy
2/3 c. milk
Paprika

Heat oven to 400 degrees. Cook and stir ground beef in 10 inch skillet until brown; drain. Stir in catsup, water, onion, and bouillon. Heat to boiling, reduce heat. Simmer uncovered, stirring occasionally, 5 minutes. Mix baking mix and milk until soft dough forms; beat vigorously 20 strokes. Spread half of the dough in ungreased square pan, 8 x 8. Top with beef mixture. Drop remaining dough by spoonfuls onto top, sprinkle with paprika. Bake until light brown, about 25 minutes. The recipe can be doubled also.

Party Meatballs

1 lb. ground beef
1/2 cup bread crumbs, grated
1/3 cup minced onion
1 egg 1/2 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. black pepper
1/4 cup milk
1/2 tsp. garlic powder
12 oz. jar chili sauce
10 oz. jar grape jelly.
1/4 cup canola oil

Mix all ingredients except, oil, jelly, & chili sauce. Make into one inch
balls. Brown in 1/4 cup oil. Drain well. In a large saucepan, combine jelly
& chili sauce. Cook over low heat until melted. Stir in meatballs. Simmer
for 30 minutes.

Easy Pasta Bake

1/2 lb. ground beef
1/4 cup chopped onions
1 clove garlic, minced
Salt and pepper
1 3/4 cups prepared pasta sauce, any flavor
1/4 cup water
1/2 of a 9-oz. package cheese- OR vegetable-filled refrigerated
tortellini OR ravioli
1/4 cup shredded Italian cheese blend
Chopped fresh parsley (optional)

Brown ground beef with onions and garlic in large nonstick skillet over
medium heat 8 to 10 minutes or until beef is no longer pink, breaking up
into 3/4-inch crumbles. Pour off drippings; season with salt and pepper,
as desired. Stir in pasta sauce and water.

Spray 2 (2-cup) baking dishes with nonstick cooking spray. Arrange
uncooked pasta evenly on bottom of each baking dish, dividing evenly.
Spoon beef mixture evenly over pasta; sprinkle cheese evenly over beef
mixture. Cover baking dishes with nonstick foil. Bake in preheated
350-degree oven 30 minutes. Uncover and bake an additional 5 minutes.
Sprinkle with parsley.

Cheeseburger Pie

1 lbs extra lean ground beef
1 large onion, chopped
1/2 tsp salt
1 cup shredded cheese (cheddar, mozzerella etc)
1/2 cup Bisquick
1 cup milk
2 eggs

Heat oven to 400F, grease pie plate.
Cook beef and onion together, add salt.
Drain and spread into pie plate, cover with cheese.
Stir remaining ingredients until blended.
Pour over meat and cheese and bake for 25 minutes or until knife comes out clean.

Hamburger Rice Casserole

1 lbs ground beef
1 onion, chopped
1/2 cup celery, chopped
1 can evaporated milk
1 can cream of mushroom soup
1 cup instant rice
3 slices bread, cubed
3 tbsp butter, melted

Brown meat with onion and celery, drain.
Mix in milk, soup and rice and pour into casserole dish.
Bake at 350F for 30 minutes.
While baking, coat bread cubes with butter and top casserole with cubes and bake until bread is browned (about 10 minutes)

Swiss Steak Supper

1/4 cup all purpose flour
1 tsp salt
1/4 tsp pepper
1 1/2 lbs round steak, 1/2" thick, cut into peices
1 tbsp vegetable oil
1 can diced tomatoes
1 medium onion, sliced
4oz green chiles, drained
4 medium red potatoes, peeled and quartered
4 carrots, cut into 2 inch chunks
2 tbsp water
2 tbsp cornstarch

In a large Ziploc bag, mix flour, salt and pepper.
Add meat and shake to coat.
In a skillet over medium heat, brown steak and oil on both sides.
Add tomato and onion.
Place chiles over meat, bring to a boil.
Reduce heat, cover and simmer 1/2 hour.
Add potatoes and carrots for 70-80 minutes or until meat and veggies are tender.
Combine cornstarch and water until smooth, stir into skillet.
Bring to a boil, stirring constantly until thick and bubbly.

Amandas Meatloaf

2 lbs hamburger
2 eggs
1 packet onion soup mix
1/2 cup ketchup
1/2 pkg crackers, crushed fine
1/2 cup bbq sauce
3 shakes worcestershire sauce
1 tbsp HP sauce
pinch of salt
1/2 tsp garlic salt or powder
1/2 tsp onion salt or powder

Combine all together and make into a large oval ball, place in baking dish and put in one inch of water. Cover with tin foil or a glass lid and bake for 3 hours at 350F and then uncover and cook another half hour.

Stovetop Lasagna

12oz lasagna noodles, broken crosswise in 2" peices
1 lbs ground beef
2 cloves garlic, minced
26oz marinara pasta sauce
1 tsp dry Italian seasoning
1/4 tsp salt
1/4 pepper
1 cup shredded mozzerella
2/3 cup ricotta cheese
2 tbsp grated parmesean cheese
1 tbsp fresh chopped parsley

Cook noodles according to directions. Meanwhile heat large non stick skillet over medium heat. Add beef and garlic. Cook, stirring occasionally until beef is no longer pink, 6-8 minutes. Drain and discard fat. Reduce heat to medium, stir in marinara sauce, seasoning. Cook 1 minute, add noodles; toss to combine. Sprinkle with mozzerella; dot with spoonfuls of ricotta. Cover, cook utnil heated through and cheese has melted, 3-4 minutes. Top with parmesean cheese and parsley.

Spicy Meatloaf With Ranch Potatoes

3/4 cup ketchup
1 tbsp hot pepper sauce
1/4 tsp cayene pepper
2 1/2 lbs ground beef
1 egg
1/4 cup plain dry bread crumbs
1 tbsp onion powder
1 tbsp garlic powder
1 1/2 tsp salt
2 tbsp worcestershire sauce
6 cups instant mashed potatoes (when cooked)
3/4 cup bottled ranch dressing
2 tbsp chopped chives
1/4 tsp pepper
butter

Preheat oven to 375F. Coat shallow roasting pan with cooking spray. In small bowl, combine ketchup, pepper sauce, cayene; reserve. In large bowl combine beef, egg, crumbs, onion powder, garlic powder, salt worcestershire sauce and 2 tbsp ketchup mixture. Transfer mixture to pan; shape into 8x5" loaf. Brush half of remaining ketchup mixture. Bake 30 minutes. Brush with remaining ketchup mixture, bake 30 minutes or until meat is 160 degrees. Meanwhile prepare potatoes according to package directions. Stir in salad dressing, chives and pepper. Top with butter if desired.

Ceaser Steak

1/3 cup bottled ceasar style vinegrette dressing
2 cloves garlic, minced
1 lbs flank steak
1/4 tsp salt
1/2 tsp coarse grind pepper
fresh parsley

In plastic food storage bag combine dressing with garlic. Sprinkle both sides of steak with salt and pepper; prick well with fork. Place steak in bag with dressing mixture; let stand 30 minutes. Meanwhile position broiler rack so that meat on rack is 4" from heat source. Remove meat from marinade, discarding marinade. Broil or grill steaks, turning once 5-6 minutes per side. Transfer to cutting board; let stand 5 minutes before slicing. Cut into 1/4" thick slices. Arrange meat with parsley.

Root Beer Crock Pot Roast

4 lbs eye of round or chuck roast
1 1/2 tsp salt, divided
1 tsp pepper, divided
1 tbsp vegetable oil
1 large onion, thinly sliced
12oz root beer
12oz chili sauce
1 garlice clove, minced

Sprinkle roast evenly with 1 tsp salt and 1/2 tsp pepper.  Brown roast on all sides in hot oil in large dutch oven over medium high heat.  Add onion and cook until golden.  Place browned roast in slow cooker.  In a mixing bowl, stir together remaining salt and pepper, root beer, chili sauce and garlic.  Pour mixture over roast in slow cooker.  Cook on low 6-8 hours.

Stuffed Mini Meatloaf

1 tsp oil
1 large onion, minced
2 cloves garlic, minced
5 cups fresh bread crumbs from French bread, divided
1 lbs ground beef
2-8oz cans tomato sauce, divided
1 egg, lightly beaten
2 tbsp + 1 1/2 tsp worcestershire sauce, divided
2 tbsp + 1 1/2 tsp mustard divided
1 1/2 tsp dried thyme, divided
1 tsp salt, divided
1/2 tsp pepper, divided
1 1/2 cup shredded cheddar
1/4 minced fresh parsley

Preheat oven to 350F.  In skillet heat oil over medium heat.  Add onion and garlic; cook until softened 5-6 minutes.  Combine onion mixture with 4 cups bread crumbs, beef, 1 can sauce, egg, 2 tbsp worcestershire sauce, 1 tbsp mustard, 1 tsp thyme, 3/4 tsp salt and 1/4 tsp pepper.  Divide into 8 equeal portions.  Combine cheese, remaining crumbs, parsley and 1 tbsp mustard.  Roll into eight 4" cylinders.  On work surface place 1 cylindar of cheese mixture in center.  Fold meat mixture around cylinder to cover.  Form into rounded loaves.  Repeat with rest of meat mixture and cylinders.  Transfer to baking dish and cover.  Bake 25 minutes.  Meanwhile combine remaining sauces, mustard, thyme, salt and pepper.  Pour over loaves and bake uncovered 10 minutes.

Cabbage Roll Casserole

1 head cabbage
1 lbs ground beef
1 onion, chopped
salt and pepper
1/3 cup quick cooking rice
1 can spicy tomato sauce
1/3 cup water
blackened seasoning
creole seasoning

Chop cabbage and place in a large casserole dish.  Add ground beef which has been browned with onion and seasonings and mix with rice.  Mix tomato sauce with water and seasonings.  Pour over beef.  Bake at 350F covered for 1/2 hour and uncovered for 1/2 hour until cabbage is tender.

Easiest Ever Pot Roast

4 lbs beef bottom round roast
1 envelope onion soup mix
1-10oz can condensed cream of mushroom soup

About 3 1/2 hours before serving preheat oven to 325F.  In dutch oven place meat and cover it with soup mix and undiluted soup with half a can of water.  Cover tightly.  Bake about 3 1/2 hours or until fork tender.

Top Of The Stove Stew

2 lbs stewing meat, cut up
2 tbsp cooking oil
3-4 cups boiling water
2 tsp salt
1/4 tsp pepper
2 medium onions, cut up
3 cups potatoes, cut up
2 cups carrots, cut up
1 cup frozen peas

Put meat and oil in a large heavy pot and brown meat.  Pour water over top almost covering meat.  Add salt and pepper and cover.  Bring to a boil and allow to simmer for 1 1/2 hours until tender.  Cut onions in fairly large pieces and add to meat.  Peel and cut potatoes and add to pot.  Peel carrots and cut into pieces not quite as large as the potatoes.  Cover and bring to a boil again.  Allow to simmer for 30 minutes until veggies are tender.  Stir in peas and bring to a boil once more.  If stew appears too dry than add more water.  Remove from heat.

Picnic Pies

1 lbs ground beef
1 egg
1 tbsp ketchup
1 tsp salt
1 pkg pie crust
1 small onion
1/2 cup bread crumbs
1/2 tsp worchestershire sauce
1/8 tsp pepper

Mix beef lightly with onion and shape into a large patty in a frying pan.  Brown for 5 minutes on each side then break into small chunks.  Beat eggs slighly; stir in bread crumbs, ketchup, sauce, salt and pepper.  Drizzle over meat and cook, stirring constantly, about 1 minute.  Cool while making pastery.
Prepare pie crust mix following directions.  Roll out 1/2 to a 12" square.  Cut into 4 - 6" squares.
Spoon about 1/4 meat mixture into center of each.  Fold over to triangle.  Press edges with a fork to seal.  Place pies on an ungreased cookie sheet.  Bake in a 400F oven for 20 minutes until pastry is golden.

Oven Pot Roast

4 lbs pot roast
8-10 medium potatoes
4 medium onions, quartered
8 medium carrots, halved
8 medium parsnips, halved

Put meat into a large roaster.  If there is hardly any fat showing than pour 1/4 cup cooking oil over top of meat, add more later if needed.  Cover and bake in 300F oven for 4 hours.
Peel potatoes, peel and cut onions into quarters, peel carrots and cut lengthwise.  Peel parsnips and halve lengthwise.  Pack veggies around meat and add salt and pepper.  If very dry than add more oil over the meat and 1 cup water.  Cover and bake in 325F oven for 1 1/2 hours.

Quick Meatloaf

1 cup dry breadcrumbs
1 pkg dry onion soup mix
3/4 cup ketchup
1/2 cup water
2 eggs
2 tsp salt
1/2 tsp pepper
2 lbs ground beef
1 cup grated cheese (optional)

Put first seven ingredients into a bowl and mix well.  Add beef and combine well.  Pack into a 2qt casserole and bake uncovered in a 350F oven for 1 1/4-1 1/2 hours.  Sprinkle with cheese and put back into oven long enough to melt.

Shake N' Scramble

2 eggs
2 tbsp milk
1/4 cup finely chopped smoked turkey or ham
1/4 cup finely chopped green or red pepper or cooked veggies
1/4 cup shredded cheddar or colby cheese
cooking spray

Combine ingredients in a container with a tight fitting lid; cover and shake together until well mixed.  Lightly spray a skillet with cooking spray.  Add egg mixture and scramble over medium heat.

Egg Salad Hoagies

4 submarine sandwich buns
4 leaves lettuce
1 cup alfalfa sprouts

Egg Salad:
8 hard cooked eggs
1/2 cup light may
1/4 cup grated carrot
1 tbsp minced fresh parsley
1 tbsp minced green onion (optional)
2 tbsp dijon mustard
1/4 tsp each salt and pepper

Egg Salad: In a bowl and using a fork mash eggs until chunky.  Stir in mayo, carrot, parsley, green onion, mustard, salt and pepper.
Cut buns almost in half horizontally.  Line each with a lettuce leaf.  Divide egg salad among buns; top with sprouts.

Scrambled Eggs

1 tsp butter
2 eggs
2 tbsp milk
salt and pepper
1 1/2 tsp minced onions (optional)
1 tsp minced parsley (optional)
1/8 tsp dried tarragon (optional)

In a small bowl, cook butter on high 30 seconds or until melted.  In another small bowl whisk together eggs, milk and seasonings.  Pour into melted butter and cook on high 1 minute.  Stir to draw the firmer egg away from the edges toward the center and pushing the less cooked egg from the center towards the outsides.  Continue to cook 30-60 seconds longer, stirring once more until eggs are slightly softer than you like them.  They will continue to cook after removing from the microwave.

Stuffed Eggs

6 hard cooked eggs
1/4 cup mayonnaise
1/2 tsp mustard
1/4 tsp worcestershire sauce
salt and pepper to taste

Cut eggs in half lengthwise.  Remove yolks and mash with a fork, mix with the remaining ingredients.  Mound mixture into egg whites and sprinkle with paprika.

Deviled Eggs

12 eggs
3/4 cup mayonnaise or Miracle Whip
1 tbsp white vinegar
1 tsp dry mustard
1 1/2 tsp worcestershire sauce
1/2 tsp salt
1/8 tsp pepper
parsley

Hard boil eggs, remove shells.  Cool eggs completely.  Halve eggs lengthwise and take out yolks being careful not to break egg whites.  Press yolks through a sieve into medium bowl.  Add remaining ingredients except parsley.  Mix with a fork until smooth and fluffy.  Lightly mound mixture in egg whites and garnish with parsley.  Refridgerate until ready to serve.

Breakfast In A Jiffy

2 eggs
2 tbsp milk
pinch of dried basil, or Italian seasoning
salt and pepper to taste
2 tbsp shredded cheddar cheese
1/2 tsp chopped parsley (optional)

Beat together eggs, milk and seasonings in a microwaveable mug.  Cover loosely with plastic wrap, turning it back slightly to vent.  Microwave on medium-high 1-1 1/2 minutes.  Remove plastic and stir.  Sprinkle with cheese and parsley; cover and let stand 1 minute.

Star Pasta Egg Drop Soup

4 cups chicken or vegetable stock
1/3 cup tiny star pasta
1 egg
2 green onions, chopped (optional)
salt and pepper to taste

Pour the stock into a saucepan.  Bring it to a boil on high heat, add the pasta and stir.  Bring to a boil then reduce heat.  Simmer, stirring occasionally for 5-10 minutes or until the pasta is cooked.  In a small bowl or cup, beat the egg with fork until frothy.  Bring the soup to a rapid boil.  Slowly pour the egg into the soup, stirring constantly with a wooden spoon.  Remove from heat immediately.  Add green onions, salt and pepper.  Serve topped with fresh chopped parsley.

Frypan Frittata

2 1/2 cups chopped veggies (broccoli, red peppers, onion)
2 cups frozen hash browns
6 eggs
2 tsp dijon mustard
1 cup shredded cheese

Preheat broiler.
Wrap handle of a 10" non stick frying pan with foil.  Cook veggies and hash browns in 1 tbsp oil in frying pan over medium heat for 5 minutes.  Mix eggs with 1/4 cup water and mustard.  Pour mixture into skillet.  Cook until almost set.  Top with cheese.  Broil until cheese is melted.

Pickled Eggs

12 medium eggs
2 cups distilled white vinegar
1/4 cup sugar
1 tbsp pickling spices
1 tsp salt
1 bayleaf

In 4qt saucepan, place eggs and enough cold water to cover by at least 1".  Heat to boiling over high heat.  Immediately remove saucepan and cover tightly, let stand 15 minutes.  Pour off hot water; run cold water over eggs to cool.  Peel eggs.  Meanwhile in 1qt saucepan, combine vinegar, sugar, spices, salt and bay leaf; heat to boiling over high heat.  Remove from heat.  Place eggs in a 1qt jar; add vinegar mixture.  Cover and refridgerate overnight or up to 1 week.  Remove with slotted spoon to serve.

Deviled Eggs

8 hard cooked eggs
1/4 cup mayonnaise
1 tsp dijon style mustard
1/2 tsp worcestershire sauce
1/4 tsp salt
pinch white pepper, paprika or parsley

Cut eggs crosswise or lengthwise in half.  Remove yolks and reserve whites.  Mash yolks and stir in mayo, mustard, sauce, salt and pepper; mix well.
Spoon and mound mixture in egg halves.  Cover and refridgerate until serving time; garnish.

*Deviled eggs can be made ahead and stored for up to two days as long as they are covered

Deviled Chicken Eggs

6 hard cooked eggs
1/2 cup finely chopped cooked chicken
3 tbsp mayonaise
1 tbsp grated onion
1 tsp dijon mustard
1/2 tsp dry mustard
1/4-1/2 tsp hot pepper sauce
1 tbsp parsley and paprika

Cut eggs lengthwise in half.  Remove yolks and place in a small bowl.  Mash yolks with a fork.  Add chicken, mayo, onion etc and blend well. Stuff egg whites with yolk mixture.  Sprinkle tops with paprika, cover and refridgerate.

Crockpot Meatball Stew

40 meatballs
6 potatoes, peeled and sliced
1 bag baby carrots
2 stalks celery, chopped
3 cans chicken broth
1 tsp parsley flakes
black pepper
1-13oz can evaporated milk

Cook everything but milk for 10-12 hours on low.  Stir in milk for last hour of cooking.

* You can make up the meatballs and freeze them in freezer bags, then you can pull them out to use in this recipe

Crockpot Swiss Steak

1 1/2lbs round steak, cut 3/4" thick
2 tbsp flour
1 stalk celery, chopped
1-15oz can tomato sauce

Cut round steak into serving pieces.  Dredge meat in flour and place in the crockpot.  Top with celery and cover with tomato sauce.  Cover and cook on low 8-10 hours or on low 4-5 hours.

Crockpot BBQ Meatballs

1 1/2 cup chili sauce
1 cup grape jelly
1-3 tsp dijon mustard
1 lbs cooked meatballs

Combine the first three ingredients in the slow cooker.  Cover and cook on high while preparing meatballs.  Add to sauce, stir to coat.  Cover and cook on low 4-6 hours.  Serve over noodles.

Mom's Slow Cooker Roast

1 rump or inside/outside roast
1 tsp beef bouillon
1 cup boiling water
potatoes
carrots
onions

Sprinkle salt, pepper and garlic salt or powder over the meat.  Brown the roast for 10-15 minutes on both sides in a 325F oven.  Place roast in the slow cooker.  Place veggies, cut small, around the roast.  Mix bouillon and water and pour over meat.  Cook on low 8-10 hours or high 4-5 hours.
To make gravy, add some flour with hot water, into juices in slow cooker.

Beef N' Noodle Skillet

1 lbs lean ground beef
2 cups medium egg noodles, uncooked
1 cup whole kernal corn, frozen
1 cup green onions, sliced

Sauce:
1 cup water
1/2 cup salsa
2 cans no salt tomato sauce

Brown ground beef in large skillet; drain.  Stir in all remaining ingredients and bring to a boil.  Reduce heat to low, cover and simmer 10-12 minutes or until noodles are of desired doneness, stirring occasionally.

Slow Cooker Swiss Steak Supper

1 1/2 lbs boneless round steak
1/2 tsp peppered seasoned salt
6-8 new potatoes, cut into fourths
1 1/2 cups baby cut carrots
1 medium onion, sliced
1 can diced tomatoes with basil, garlic and oregano undrained
12oz beef gravy
parsley

Cut beef into 6 pieces.  Spray a 12" skillet with cooking spray; heat over medium high heat.  Sprinkle beef with seasoned salt.  Cook in a skillet 6-8 minutes turning once until brown.
Layer potatoes, carrots, beef and onion in the slow cooker.  Mix tomatoes and gravy, spoon over mixture.
Cover and cook on low heat 7-8 hours or until beef and veggies are tender.

Crispy Meatloaf

1 lbs ground beef
1 envelope onion soup mix
1 egg
1/2 cup warm water
1/2 cup ketchup
1 cup Rice Krispies

Combine beef, soup mix, egg, water and ketchup in a bowl.  Mix together well.
Add cereal and mix in.  Pack in a 1 1/2 qt casserole and bake uncovered in a 350F oven for 1 hour.

Family Classic Meatloaf

1 1/2 lbs extra lean ground beef
1-284ml can condensed tomato soup, divided
1 pkg Stove Top stuffing for chicken
1 egg, lightly beaten
1 onion, chopped
1 tsp dried thyme leaves
1/4 cup chili sauce

Preheat oven to 350F.  Mix meat, 1/2 cup of soup, stuffing mix, egg, onion and thyme.  Press evenly into 8x4" inch loaf pan and bake 55 minutes.
Heat remaining soup and chili sauce in small sauce pan.  Spoon over meatloaf just before serving.

Crockpot Sloppy Joes

1 pkg ground beef
1 onion, finely choped
1/2 green pepper, chopped
1/2 red pepper, chopped
2-8oz cans tomato pate
3/4 cup ketchup
1 tbsp worcestershire sauce
1 tsp chili powder
1/4 tsp pepper
1/4 tsp garlic powder

Brown beef in frying pan and drain off fat.  Put in crockpot, add remaining ingredients.  Stir well.  Cover, and cook on low 8-10 hours or high 3-4 hours.

Slow Cooker Beef Stroganoff

2 tbsp vegetable oil
1 1/2 lbs round steak, cubed
1/4 cup all purpose flour for coating
2-10.75oz cans condensed golden mushroom soup
3 1/2 cups water
3 cubes beef bouillon
1 cup sour cream
1-16oz package egg noodles

Heat oil in a large skillet over medium high heat.  Roll the beef in flour and sautee in the hot oil until well browned, about 5 minutes.
Transfer the meat to the slow cooker and top with the soup, water and bouillon.
Cook on high setting for 8 hours.  Stir in the sour cream during the last 30 minutes.  Cook the egg noodles according to the package.  Serve over noodles.

Salsa Cruda

6-8 ripe tomatoes, finely chopped
4 garlic cloves, finely chopped
1/2-1 bunch fresh cilantro leaves, coarsly chopped
3-4 green jalepeno (or serrano) deseeded and finely chopped
1 tsp ground cumin
4 scallions (green onions) finely chopped
1/4 tsp sugar and salt to taste
juice of 1/2 lime

Stir all ingredients together in a glass bowl, adding salt to taste.  Cover and chill until required.
To store, spoon into glass mason jar and this will keep aprox. 2 weeks.

About Me

My name is Stephanie but I'm known on the web as Pixel Dust or Katails.
I am a stay at home mom to 3 children and am engaged to my highschool crush.

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