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.