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.