Vegetable Almond Fried Rice

INGREDIENTS:
2 Tbsp. canola oil
2 large eggs, scrambled
1 bunch broccoli, chopped
1 large onion, chopped
2 large carrots, sliced
1/2 tsp. salt
1/2 cooked chicken breast, diced
1 small summer squash, diced
1-2 Tbsp. minced garlic
3 cups brown rice
1 cup peas
4 medium green onions, minced
soy sauce
1 cup slivered almonds

INSTRUCTIONS:
Start skillet on high heat.  Add 2 Tbsp. oil, coating skillet.  Add broccoli, onion, carrots, and salt.  Cook for 5 minutes, stirring constantly.  Add chicken, squash and garlic.  Turn heat down to medium and stir-fry for another 3 minutes or until the vegetables are tender crisp.  Add rice a little at a time and mix.  Then dump in peas, green onions, and eggs.  Shake in about 20 good shakes of soy sauce.  Stir in the almonds.  Serve hot.

Mashed Sweet Potatoes

INGREDIENTS:
2 lbs. sweet potaotes, peeled, quartered lengthwise and thinly sliced
4 Tbsp. butter
2 Tbsp. milk
1 Tbsp. maple syrup
1 tsp. salt
Pepper

INSTRUCTIONS:
Combine the butter, milk, syrup, salt, and sweet potatoes in a saucepan.  Cover and cook over low heat, stirring occasionally, until the potatoes are quite tender and fall apart as you stir, about 35 minutes.  Remove the pan from the heat and mash the potatoes with a potato masher or fork.  Whip with a whisk or spoon.  Season with pepper,

Chicken Tacos With Sante Fe Lime Rice

INGREDIENTS:
1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
1 Tbsp. olive oil
2 Tbsp dried onion flakes
4 cloves garlic, minced
1/2 cup chopped fresh cilantro
Juice of 1/2 lime
1/4 cup water
Salt & Pepper
Garlic Salt
6-8 10-inch white corn tortillas

Optional Ingredients:
Black beans, warmed
Shredded Lettuce
Shredded Cheese
Fresh Salsa
Sour Cream
Sante Fe Lime Rice ( recipe found here http://candisrecipecollection.blogspot.com/2011/11/sante-fe-lime-rice.html)

Heat the oil in a skillet.  Add the chicken and onion flakes and a dash of salt and pepper.  Cook and stir until the chicken is no longer pink.  Add the garlic and cook about 1 minute more.  Decrease the heat to low and stir in the cilantro, lime juice, and water.  Season with salt and pepper and garlic salt.

Place the tortillas in tinfoil and warm in the over on 275 for about 20 minutes. Once tortillas are warm make tacos with chicken and the other toppings of your choice.  Place rice in tacos or serve on the side.

Sante Fe Lime Rice

INGREDIENTS:
1 cup uncooked long-grain white rice
2 cups chicken broth
1/8 tsp. salt
Juice of 1/2 lime
1 Tbsp. butter
1-2 Tbsp. chopped fresh cilantro
1/4 tsp. ground cumin

INSTRUCTIONS:
Combine rice, broth, and salt in a medium saucepan.  Bring to a boil.  Decrease to a simmer and add the lime juice, butter, cilantro, and cumin.  Stir, cover, and simmer for 15-20 minutes until the rice is tender.  (You may have to add a bit of water, so keep your eye on it).  Makes about 2 cups cooked rice.

Chicken and Wild Rice Soup

INGREDIENTS:
1 cup finely chopped carrot
1 cup finely chopped onion
1 cup finely chopped celery
2 T. olive oil, divided
6 cups chicken broth
3/4 cup wild rice
12 oz. boneless, skinless chicken breasts, cut into 1/2" pieces
2 T. flour
2 T. butter
1 can evaporated skim milk

INSTRUCTIONS:
In a medium skillet, heat 1 T. oil.  Add the chicken and cook until no longer pink.  In a medium saucepan, heat remaining oil and stir in the carrots, onion, and celery.  Cook until tender, about 5 minutes.  Stir in the wild rice, chicken, and broth.  Bring to a boil, reduce heat, cover, and simmer 30 minutes or until rice is tender.  In a small bowl, combine flour and butter.  Mix well to make a smooth paste.  Stir flour mixture into broth mixture.  Cook and stir until soup is thick and bubbly.  Add evaporated milk.  Cook and stir over medium heat until milk is heated through.  Season to taste with salt and pepper.

Yield:  4-6 servings.

Red Potatoes and Green Beans

INGREDIENTS:
8 small red potatoes quartered (or 4 medium russet potatoes quartered)
1 pound fresh green beans
1Tbsp. olive oil
1/4 cup onion, minched
3 garlic cloves or 3 tsp. garlic powder
1 cup chicken broth
1/2 cup grated parmesan cheese
Salt and pepper to taste

INSTRUCTIONS:
Steam or boil the potatoes until tender.  Steam the green beans until tender.  In a large skillet, heat the oil and then add in the onion and garlic.  Cook and stir until the onion is soft.  Pour in the broth and simmer for three minutes.  Add in the potatoes and green beans.  Mix well.  Cover and simmer until mixture starts to thicken.  Top with the parmesan cheese.  Sprinkle with salt and pepper.  Serve immediately.

Crock Pot Ham and Potatoes

INGREDIENTS:
2 lbs. potatoes (about 6 medium), thinly sliced
2 cups chopped ham
1 tsp. salt
1/2 tsp. pepper
3 Tbsp. butter
1 small onion, thinly sliced
2 cans cream of mushroom soup
1/4 cup flour
2 cups grated cheddar cheese
1/2 tsp. cream or tartar
1 cup water

INSTRUCTIONS:
Toss potato slices in water and cream of tartar.  Drain.  Put half of sliced potatoes in a greased slow cooker.  Top with half of the ham, onion slices, flour, salt and pepper.  Add remaining ingredients in the same order.  Add butter and undiluted soup.  Cover and cook on low for 7-9 hours or on high for 3-4 hours.  Add cheese 30 minutes before serving.

Ground Beef Stroganoff

INGREDIENTS:
1/2 - 3/4 lb. lean ground beef
1/2 cup onions, chopped
1/2 tsp. garlic powder
1/4 tsp. pepper
1 tsp. beef bouillon granules
2 Tbsp. ketchup
1 can (10 3/4 oz.) cream of mushroom soup
1 1/4 cups milk
1 cup mushrooms, sliced
1 cup sour cream

INSTRUCTIONS:
In a skillet over medium heat saute ground beef an onion; drain fat.  Stir in garlic powder, pepper, bouillon, ketchup, soup, milk, and mushrooms.  Simmer for 15 minutes; stir occasionally.  Mix in sour cream.  Serve over noodles or rice.

Yield:  4-6 servings.

Crunchy Chicken Fingers

INGREDIENTS:
12 oz. boneless, skinless chicken breasts cut into 12 strips
1/4 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 Tbsp. whole wheat flour
2 Tbsp. skim milk
1 egg white
3 cups cornflake cereal, crushed

INSTRUCTIONS:
Preheat the oven to 400 degrees.  Mix paprika, garlic powder, pepper and flour in a bowl.  Add chicken strips and toss evenly to coat.  Combine milk and egg white in a seperate bowl and mix well.  Pour over seasoned chicken, and toss well.  Place crushed cornflakes in a seperate bowl.  Dip each chicken strip into the cornflakes, and coat well.  Place strips on a non-stick baking sheet.  Bake for 10-12 minutes.

Grilled Barbecue Chicken

INGREDIENTS:
4 boneless, skinless chicken breasts
1 cup barbecue sauce
1 cup Italian salad dressing
1 Tbsp. onion flakes
1/4 tsp. salt
1/4 tsp. pepper

INSTRUCTIONS:
Combine all ingredients, except chicken, in a medium bowl.  Place chicken in the bowl.  Cover and  let marinate for at least 30 minutes prior to cooking.  Remove chicken from marinade.  Cook chicken on the grill until cooked through.

Note:  You can place chicken and marinade in the slow cooker instead of the grill.

Roasted Veggies

INGREDIENTS:
2 medium potatoes, cut into 1/2" cubes
2 neduyn carritsm, cut into 1/2" slices
1 large zuchinni, cut into 1/2" slices
1 large bell pepper, cut into 1/2" pieces
1 medium onion, cut into 1/2" pieces
6-10 mushrooms
2 Tbsp. olive oil
1 Tbsp. garlic powder
1 Tbsp. rosemary leaves
1 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper

INSTRUCTIONS: 
Combine veggies in a large bowl.  Drizzle with the olive oil and stir to coat.  Add seasonings; mix well.  Transfer to a cookie sheet or casserole dish.  Bake on 400 for 45-50 minutes, until potatoes and carrots are tender, stirring half way through.

Stuffed Peppers

INGREDIENTS:
4 medium green peppers, halved and seeded
1 lb. lean ground beef
1 egg
1 1/2 cup tomato sauce
1 Tbsp. dried onion flakes
1 tsp. Worcestershire Sauce
1/2 tsp. salt
1/4 tsp. garlic salt
1/8 tsp. ground sage
1/8 tsp. ground oregano
1/8 tsp. marjoram
1/8 tsp. celery salt
1 cup cooked rice
1/4 cup bread crumbs (optional)
1/4 cup oatmeal (optional)
1/4 cup wheat berries (optional)

INSTRUCTIONS:
Combine all ingredients except for the green peppers in a large bowl.  Fill each pepper half with the mixture.  Place in a glass baking dish.  Top with sauce (recipe below).  Bake uncovered on 375 for 45 minutes or until done.

SAUCE INGREDIENTS:
1/2 cup brown sugar
1/2 cup bottled barbecue sauce
1/2 cup ketchup
1 can tomato soup
1/2 tsp. Worcestershire Sauce
1/2 tsp. seasoning salt
1/2 tsp. chili powder
1 tsp. dry onion flakes

SAUCE INSTRUCTIONS:
Combine ingredients and blend thoroughly.  Heat and simmer 3 minutes.   Pour over meatballs.

***If you don't like green peppers, you can make the meat mixture into meatballs and serve over brown rice or barley.

Cheesy Potato Soup

INGREDIENTS:
4 medium potaotes, diced
1 medium onion, chopped
1 quart water
3 tbsp flour
1 tsp salt
1/4 cup butter
1/2 cup milk
2 cups shredded cheddar cheese
1/2 tsp paprika
1/2 tsp seasoned salt
1/4 tsp basil
1/2 tsp black pepper
Chopped Chives
Bacon Bits

INSTRUCTIONS:
Combine potatoes, onion, water, and salt in a heavy saucepan.  Bring to a boil, reduce heat and simmer until tender (about 20 minutes).  In a heavy skillet melt butter.  Add flour; cook and stir until mixture bubbles.  Remove mixture from heat; stir in milk.  Return to heat; cook and stir until thickened.  Stir mixture slowly into potatoes.  Cook and stir until thick.  Add cheese and seasonings.  Serve topped with chives and Bacon Bits.   Yield:  4-6 servings.

Lasagna With Zucchini

INGREDIENTS:
1/2 - 1 lb. lean ground beef
1/2 cup onions, chopped (or 1 Tbsp. onion flakes)
1/4 cup water
2 medium zucchini, thinly sliced
26oz. can spaghetti sauce
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. Italian seasoning
8 whole wheat lasagna noodles
1 small container low fat cottage cheese
12 oz. shredded mozzarella cheese

INSTRUCTIONS:
Brown onion and ground beef in a sauce pan with the salt and pepper.  When beef is cooked through, drain it in a colander and rinse with warm water to get ride of the excess fat.  Return the beef to the sauce pan.  Add the spaghetti sauce and bring to a boil.  In an 9x13" casserole dish, layer sauce, uncooked noodles, cottage cheese, zucchini, and mozarella cheese.  Sprinkle with salt and pepper and Italian seasoning.  Repeat layers ending with sauce.  Drizzle water over top and sprinkle more salt and pepper and Italian seasoning.  Cover with foil and bake on 350 for 1 hour.  Then remove the foil and bake for 10 more minutes.  Let stand 10 minutes before cutting.

Mexican Chicken and Black Bean Soup

INGREDIENTS:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 Tbsp. olive oil
2 garlic cloves, minced
2 (14.5 oz) cans Mexican Stewed Tomatoes
1 (15 oz) can corn, drained
1 (15 oz) can black beans, rinsed and drained
2 cups chicken broth
1 cup salsa
1/2 chopped, fresh cilantro
1 Tbsp. ground cumin

Shredded cheese, tortilla chips, sour cream

INSTRUCTIONS:
Heat the oil in a medium skillet and cook the chicken until slightly browned.  Add the garlic and cook for 30 seconds.  Add the tomatoes, corn beans, broth, salsa, cilantro, and cumin; bring to a boil.  Decrease the heat.  Cover and simmer for 20 minutes. 

Top with shredded cheese, chips, and sour cream.

Easy Pasta Salad

INGREDIENTS:
1 package Wacky Mac
1 bottle Italian Dressing
1 green or red bell pepper
1 small red onion
1 can sliced olives
1 1/2 cup diced mozarella cheese
Salt and pepper to taste
pepperoni slices (optional)

INSTRUCTIONS:
Cook Wacky Mac according to package directions.  Drain and cool.  In a large bowl combine the noodles, veggies, cheese, and pepperoni (optonal).  Pour the bottle of dressing over top.  Add salt and pepper.  Mix well.  Refridgerate an hour before serving.

Taco Salad

INGREDIENTS:
1/2 - 3/4 lb. lean ground beef
1 onion, chopped
1 package taco seasoning mix
1/4 cup water
1 can (15 oz) kidney beans
1 can (15 oz) black beans
1/2 bag tortilla chips, crushed
1 head red leaf lettuce, chopped
3/4 cup cheese, grated
2 medium tomatoes, chopped
1 cup Taco Salad Dressing (found here)
 http://candisrecipecollection.blogspot.com/2011/09/salad-dressing-for-taco-salad.html

INSTRUCTIONS:
Saute ground beef and onion; drain fat.  Add taco seasoning mix, water, and both kinds of beans; mix well.  In a large bowl combine the lettuce, tomaotes, cheese, and crushed chips.  Add meat mixture and salad dressing.  Toss well.  Yield:  6-8 servings.

NOTE:  This salad gets mushy if it sits too long.  To avoid the mush, I serve it buffet style.

Salad Dressing for Taco Salad

INGREDIENTS:
1/3 cup vinegar
1/2 cup oil
1 cup ketchup
1/3 cup sugar
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. salt

INSTRUCTIONS:
Mix ingredients until well blended.  Shake before serving.  Yield:  2 cups.

Green Bean and Chicken Stir Fry

INGREDIENTS:
1/4 cup water
1/4 cup soy sauce
1 Tbsp. tomato paste
2 tsp. balsamic vinegar
2 tsp. sugar
1/4 tsp. red pepper flakes
1 tsp. corn startch
1 Tbsp. Canola oil
1 pound chicken, cut into bite-sized pieces
2 cups fresh grean beans, trimmed and cut in half
4 cloves garlic (or 2 tsp. garlic powder)
2 tsp. minces fresh ginger (or 1/2 tsp. ground ginger)

INSTRUCTIONS:
Combine water, tomato paste, vinegar, sugar, red pepper flakes and cornstartch in a medium boil.  Heat the oil in a skillet over medium-high heat.  Add the chicken and cook, stirring until chicken is opaque and lightly browned.  Add green beans, garlic and ginger.  Cook and stir for 1 minute.  Stir sauce and add to skillet.  Cook and stir until sauce thickens, about 1 minute.  Server over hot brown rice, barley, or quinoa.

Yeild:  6 servings

Healthy-ish Carrot Cake Bars

INGREDIENTS:
Non-stick cooking spray
2 cups wheat flour
1 cup packed brown sugar
3/4 cup granulated sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 cup slightly beaten egg whites
1/2 cup applesauce
1/2 cup cooking oil
3 cups finely shredded carrots
1 cup crushed pineapple
3/4 plus 1/2 cup chopped walnuts

INSTRUCTIONS:
Preheat the oven to 350.  Coat a 15x10" pan with cooking spray.  Set aside.  In a large mixing bowl, stir together flour, brown sugar, granulated sugar, cinnamon, baking powder, and baking soda.  In a medium bowl, stir together egg whites, applesaude and oil.  Stir into flour mixture.  Stir in shredded carrot, pineapple, and 3/4 cup walnuts.  Spread batter in the prepared pan.  Bake until a toothpick inserted near the center comes out clean.  25 to 30 minutes.  Cool completely on a wire rack.  Once cooled, top with cream cheese frosting (found here).  http://candisrecipecollection.blogspot.com/search/label/Baking  Sprinkle remaining walnuts on top of frosting.  Cut into bars before serving.

Cream Cheese Frosting

INGREDIENTS:
1 (8 oz) package low-fat cream cheese
1 Tbsp. butter
1 tsp. vanilla
3 1/2 to 3 3/4 cup powdered sugar

INSTRUCTIONS:
Combine cream cheese and butter until smooth.  Add vanilla and enough powdered sugar until mixture is of spreading consistency. 

Granola

INGREDIENTS:
6 cups old fashioned rolled oats
1/2 cup brown sugar
3/4 cup wheat germ
1/2 cup shredded coconut
1/4 cup sunflower seeds
1 cup chopped walnuts
1/2 cup canola oil
1/4 cup honey
1 1/2 tsp. vanilla

INSTRUCTIONS:
Heat oats in ungreased 9x13" pan on 350 for 10 minuttes.  Combine dry ingredients with warm oats.  Mix together oil, honey, and vanilla.  Pour over oat mixture.  Stir.  Bake at 275 for 30 minutes. 

Green Chili Enchiladas

INGREDIENTS:
3/4 lb. lean ground beef
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 can (15 oz.) black beans, rinsed and drained
1 can (4 oz.) diced green chilis
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
1 can cream of chicken soup
1 1/4 cups milk
8 corn tortillas
1 cup grated cheddar cheese
Sour cream

INSTRUCTIONS:
Brown meat with onion and garlic; drain fat from meat.  Mix in black beans, green chilis, seasonings, soup, and milk.  Simmer for 10 minutes.  Cut tortillas into fourths.  Layer tortillas and meat mixture in a 9x13" casserole dish, starting and ending with the meat mixture.  Top dish with cheese and bake on 350 for 25-30 minutes.  Top with a dollop of sour cream before serving.  Yield:  4 servings.

Crock Pot Roast Dinner

INGREDIENTS:
1 (4lb.) beef sirloin roast
Garlic salt
1/3 cup packed brown sugar
3 Tbsp. vinegar
1 Tbsp. soy sauce
1 Tbsp. Worcestershire Sauce
1 can cream of mushroom soup
1 (1 oz.) packet onion soup mix
1 cup beef broth
5 large carrots, peeled and cut into 1" pieces
6 potatoes quartered

INSTRUCTIONS:
Place the roast in a slow cooker.  Sprinkle with garlic salt.  In a medium bowl mix the brown sugar, vinegar, soy sauce, Worcestershire sauce, cream of mushroom soup, onion soup mix, broth; pour over the roast.  Add the carrots and potatoes.  Cook on high 5-6 hours or low 10-12 hours.

Homestyle Chicken Noodle Soup A.K.A. Magic Soup for Jessika

INGREDIENTS:
6 cups chicken broth
1-2 cups water
2 cups chicken, cooked and diced
1/2 cup onions, chopped
3 carrots, sliced
2 celery stalks, sliced
1 Tbsp. Italian Seasoning
1 Tbsp. parsley flakes
1 tsp. salt
1/2 tsp. pepper
2-3 cups uncooked noodles

INSTRUCTIONS:
Combine broth, vegetables, and seasonings in a large pot.  Cover and simmer 15 mintues.  Add chicken and noodles and cook until noodles are tender.  Add more water if you want a less chunky soup.

***Note:  For the best flavor, make the soup early in the day, cooking the noodles until still slightly firm.  Then place in a crock pot on low or warm for a few hours before serving.

Chicken Enchiladas

INGREDIENTS:
2 cups chicken, cooked and diced
1 can cream of chicken soup
1 cup sour cream
4 oz. can green chilies
1/2 tsp. salt
4 flour tortillas
Green onions, chopped
2-3 cups cheddar cheese, grated
10 oz. can red enchilada sauce

INSTRUCTIONS:
Combine chicken, soup, sour cream, chilis, and salt in a medium bowl.  Place some of the chicken mixture, cheese, and green onions inside each tortilla.  Roll the tortillas and place them in a lightly greased casserole dish.  Save a little of the chicken mixture to spread on top of the tortillas.  Pour enchilada sauce over top the tortillas.  Top with more cheese and green onions.  Bake on 350 for 25-30 minutes, until bubbly.

Chicken Cordon Bleu

INGREDIENTS:
4 small boneless, skinless chicken breasts
8 slices ham, sliced thin
8-12 slices Swiss cheese
1 Tbsp. butter
2 cans cream of broccoli soup
1 cup unseasoned bread crumbs
Salt and pepper to taste

INSTRUCTIONS:
Pound the chicken to about 1/2" flat.  Place two pieces of ham on top of each piece of chicken, tucking the ham slices underneath the chicken.  Place two-four slices of Swiss cheese on top of the ham.  Sprinkle the bread crumbs on top of the chicken.  Melt the butter and drizzle it over top the bread crumbs.  Pour the two cans of soup (undiluted) over top of the chicken.  Top with two-four slices of Swiss cheese.  Sprinkle with salt ane pepper.  Bake on 350 for 40-50 minutes, until the chicken is cooked through.

Chicken And Stuffing With Zucchini

INGREDIENTS:
1 package stuffing mix
1 lb. boneless, skinless chicken breasts, cut in 1-inch pieces
1 can (10 3/4 oz.) cream of chicken soup
1 cup sour cream
1 medium zucchini, sliced and quartered
1 cup water

INSTRUCTIONS:
Steam the zucchini until the microwave until tender, about 5 minutes.  Preheat the oven to 400 degrees.  Spread 1/2 cup of the dry stuffing mix on the bottom of 9x9" pan.  Mix 1 cup water with the remaining stuffing mix; stir until moist.  Spread the chicken pieces on top of the dry stuffing.  Top with the zucchini.  Mix the soup and sour cream together and then spread on top of the chicken and zucchini.  Spread prepared stuffing mix on top of the soup and sour cream mixture.  Bake for 25-30 minutes, or until chicken is cooked through. 

Chicken and Potatoes Italiano

INGREDIENTS:
4 boneless, skinless chicken breasts
4 medium potatoes
1 medium onion, chopped
1/4 cup olive oil
1-2 Tbsp. Rosemary leaves
2 cups pasta sauce
Mozarella cheese slices
Salt and pepper to taste

INSTRUCTIONS:
Spray a 9x13" casserole dish with non-stick spary.  Place the chicken in the center of the casserole dish.  Place the potatoes and onions in a medium bowl.  Drizzle with olive oil and stir to coat.  Place the potatoes and onions around the chicken in the casserole dish.  Sprinkle the Rosemary leaves on to of the chicken.  Sprinkle all with salt and pepper.  Bake at 400 for 20-25 minutes.  Stir the potatoes and onions, then bake another 15-20 miutes until the chicken is cooked through.  Remove the dish from the oven and top the chicken with the pasta sauce and mozarella cheese.  Return the dish to the oven and broil until the cheese is melted.