Rice Curry

'Golden Curry' sauce mix (found in oriental section)

1-1/3 lbs. lean beef, chicken or shrimp

17 oz. onions ( I never use onions)

2 TB. cooking oil

2 1/2 C. water

1 can coconut milk

(other options: carrots, broccoli, potatoes)

Cook meat and veggies in heated oil. Add curry sauce cubes and water and let melt. Stir until smooth. Add coconut milk. Serve over rice. ('Botan' rice found in oriental section is the best. Kind of a sticky rice, makes a big difference!)

Easy Chicken Pot PIe

Ingredients:

frozen veggies

canned chicken

cream of chicken soup

1 cup Bisquick baking mix

1/2 cup milk

1 egg

Directions:

Pre-heat oven to 350 degrees. Combine veggies, chicken and soup in a 9x13 baking pan. In a separate bowl combine Bisquick, milk and egg. I usually double this to cover the pan. Bake for 30 min or until golden brown and cooked through the center.

Pumpkin Lasagna

2 C. Pumpkin 24 oz Cottage cheese

1 pk sliced mushrooms 2 eggs beaten

2 C. zucchini 1/2 C. Pesto

1 can fire roasted tomatoes 2 C. shredded mozzarella cheese

28 oz. spaghetti sauce Barilla no boil lasagna noodles

Preheat oven 350* Saute zucchini and mushrooms in butter, set aside. In a bowl stir together cottage cheese, pesto and eggs. Fold in pumpkin, set aside. Spoon 1/2 of the spaghetti sauce into the bottom of a 9x13 in. pan. Layer noodles, sautéed veggies, 1/2 of cottage cheese mixture, noodles, tomatoes, remaining mixture.

Sprinkle with 1/2 of mozzarella. Layer noodles, remaining sauce and cheese. Bake covered for 30-40 minutes.

( Lynise and I thought adding sausage would make this even better)

Spiral Stuffed Rolls...

Ingredients:

• 1 recipe roll dough (that yields about 12 rolls) See post for "french bread rolls"
• 12 ounces cream cheese, softened
• 1/4 cup (1/2 stick) butter, softened
• 2 cups chopped ham (leftover ham or deli ham works great here)
• 1 1/2 cups finely chopped broccoli
• 2 cups shredded cheese (Swiss, Cheddar..options are limitless)
• 1 cup freshly grated Parmesan cheese
• 1 cup finely chopped green onions
  

Directions:

Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick (using the french bread roll recipe, I rolled my dough to about 13 inches by 17 inches).

In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the ham, broccoli, cheese, Parmesan cheese, and green onions (see the pictures below). Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.

Orange Chicken Rice Bowls...

I found this recipe in the Kraft cooking magazine...
It has become a favorite at our house! We love the taste, but I mostly love how quick it is to prepare!!!

Ingredients:

• 1 lb. boneless skinless chicken breasts, cut into strips
• 1/4 cup KRAFT Asian Toasted Sesame Dressing
• 1/4 cup orange juice
• 3 cups frozen stir-fry vegetables
• 3 cups hot cooked long-grain white rice
• 1/4 cup chopped Honey-roasted Peanuts

Directions:

HEAT large nonstick skillet on medium-high heat. Add chicken; stir-fry 5 to 7 min. or until cooked through.

STIR in dressing and juice. Bring to boil. Add vegetables; cook 5 to 7 min. or until heated through, stirring occasionally.

SERVE over rice. Sprinkle with nuts.

Kraft Kitchens Tips
Shortcut--
For added convenience, substitute a prepared packaged microwaveable rice side dish for the cooked long-grain rice.
Special Extra--
Add a little heat by stirring 1/2 tsp. crushed red pepper into the chicken mixture for the last few minutes of the cooking time.

Italian Crock-Pot Chicken...

Ingredients:
•6 boneless skinless chicken breast halves
•1 envelope Italian salad dressing mix
•1 package (8 oz) cream cheese, softened to room temp
•1 large can condensed cream of chicken soup, undiluted
•1 can (4 oz) mushroom stems and pieces, drained *I use fresh instead*
•Hot cooked rice or noodles


Preparation:
Place the chicken breast halves in a slow cooker. Combine soup, salad dressing mix and cream cheese; pour over chicken. Cover and cook on LOW for 5 hours or until chicken can be shredded with a fork. Stir in mushrooms. Serve over rice or hot cooked noodles.

*Served with candied carrots, honey-lime fruit salad and Parmesan-garlic rolls.

French Dip Sandwiches

2 to 3 pound rump roast
2 cans ( 14 1/2 ounces each) beef consomme
4-6 hoagie buns

Place roast in greased 3 1/2 to 5-quart slow cooker.  Pour consomme over the top of the roast.  Cover and cook on low heat 8-10 hours.  Remove roast and save extra juice.  With a fork, break apart meat and serve on hoagies.  We like to toast our buns and top with Swiss Cheese.  Use excess juice for dipping sandwiches.  Makes 4-6 servings.

Pulled Pork...

I have a lot of recipes that I don't really follow, they are just in my head and I throw everything in differently each time I make it. Sometimes I add different ingredients or leave some out depending on what I'm making and what mood I'm in. Pulled pork is one of those things that I just throw together and it's a bit different each time I make it. Everyone probably already knows how to make pulled pork and has their own version, but I am always curious as to how different people do different things. So here is how I do pulled pork:


I don't even know what kind of roasts I buy. I do tenderloin sometimes and other times I just buy one that looks good and looks like it has the least amount of white stuff... fat! I always buy boneless and I always buy the ones without the skin because it grosses me out too much! Any roast buying tips anyone has would be great for me! :)


I rinse the roast in warm water and then cut anymore white stuff that I can find on it. Some roasts have some thick fat and I don't like to cook it in the fat so I try to remove as much as possible. I put it in the bottom of the slow cooker and season it with seasoning salt and minced garlic. Then I pour Dr. Pepper over the top so there is a couple inches of liquid in the bottom. I let it slow cook overnight or all day. Long enough that it falls apart with no problem. If it's still tough then I let it cook longer.


After it's completely shredded I start dumping stuff in. This is where it gets different each time I make it. I start with BBQ sauce and stir it in. Then I pour ketchup, mustard, brown sugar, soy sauce and whatever else is sounding good that day. :) Stir it all together and serve as sandwiches, salads, burritos or whatever we are in the mood for! There is probably a better way to make pulled pork, but that is how I've been doing it! I'm curious... how do you prepare your pulled pork???

BBQ Chicken Pizza

Pizza Crust
1 1/2 cups warm water
2 tbsp. sugar
1 pkg. yeast
1 tsp. salt
3 cups flour.

Mix warm water, sugar, and yeast well.  Add salt and flour.  Roll out to however thick or thin you like.  Brush edges of dough with melted butter and sprinkle with garlic salt, basil, and Parmesan cheese. 

Pizza Topping
2 boneless, skinless, chicken breasts browned and cut into small pieces
BBQ sauce
3 green onions
Fresh mushrooms
Mozzarella cheese, grated
1 diced tomato
1/4 cup fresh cilantro, finely chopped

Spread BBQ sauce, chicken, green onions, mushrooms and cheese.  Bake at 350 for 25 minutes.  Then add fresh tomatoes and cilantro.

(Recipe originally from Karlee)

Pork Chops & Stuffing

Brown
4-6 Pork Chops in Frying Pan

Place on bottom of a casserole dish

Prepare
1-2 boxes of Pork Stuffing according to the box

Spoon over chops

Mix Together
1-2 cans Cream of Chicken
Milk

Pour that sauce over the pork chops & stuffing.

Sprinkle with cheese and cover tightly.

Bake 30 minutes on 375.

(Recipe originally from Karlee)