Alfredo Shrimp Pasta

3 Tbsp. olive oil
1 cube butter
1 onion chopped
2-3 cloves garlic, finely chopped
1 jar Alfredo Sauce
½ cup parmesan cheese
½ tsp. nutmeg
2 lbs. peeled raw shrimp (thawed)
1 bag croutons
Chopped parsley flakes
1 16oz bag of fettuccine

Cook fettuccine according to package directions. In a large skillet heat oil and cook shrimp until pink (3-4) min. Remove. Heat butter, onion, garlic, nutmeg, and Alfredo sauce in skillet. Add shrimp, and pasta. Place croutons on top and sprinkle with cheese and parsley.

Baked Dijon Chicken

4 Boneless, skinless chicken breasts
1 Tbsp Dijon mustard
2 tsp lemon or lime juice
½ tsp garlic, minced
1/8 tsp black pepper

Preheat oven to 375° F. In a small bowl stir together remaining ingredients. Place chicken in a shallow baking dish. Spread mustard mixture over the top of chicken. Bake uncovered, 15 to 20 min or until chicken is tender and no longer pink

Beef Taco Skillet

1 lb. ground beef
1 can (10¾ oz.) tomato soup
½ cup salsa
½ cup water
6 (6”) flour tortillas cut into 1” pieces
½ cup shredded cheddar cheese
In a med skillet, brown beef, drain off fat. Stir in soup, salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 min. Stir. Top with cheese.

Black Bean Vegetable Soup

1Tbsp. vegetable oil
1 onion chopped
2 carrots chopped
4 cups beef broth
2 cans black beans (drained)
1 can corn
1 can stewed tomatoes

Heat oil in a large pan. Cook onions and carrots for 5 min. Add remaining ingredients
Bring to a boil. Cook until carrots are tender and serve.

Chicken Mushroom Melts

1 ¼ lbs. boneless, skinless chicken breast, cut into ½ inch pieces
1 lb. mushrooms
1 Tbsp. vegetable oil
1 ½ tsp. soy sauce
½ cup heavy whipping cream
1 ½ cups shredded cheddar cheese

In a large skillet, cook chicken and mushrooms in oil for 5 min. Stir in soy sauce, cook 5-7 min. Add cream. Cook 4 min, do not boil. Serve on fancy bread, top with cheese.

Chicken & Noodles Skillet

1 tsp. oil
1 lb. boneless, skinless chicken breast, cut into bite size pieces
½ cup onion chopped
1 cup baby carrots cut in half
1 cup frozen broccoli
1 cup uncooked egg noodles
1 can (14 oz.) chicken broth
1 can (10 oz.) cream of chicken soup

In a large skillet, heat oil. Cook chicken and onions 6-8 min stirring often until chicken is brown and onions tender. Add carrots, broccoli, noodles, chicken broth, and soup. Bring to a boil. Cover and simmer for 10 min. Uncover and simmer until noodles are tender.

Chicken Scallops with Cider Sauce

4 boneless, skinless chicken breast halves
Vegetable oil spray
1 can (14.5oz) low-sodium chicken broth
½ cup apple cider
1/3 cup peeled and chopped Granny Smith apple
2 Tbsp chunky apple sauce
¼ tsp salt
1/8 tsp pepper

Discard all visible fat from the chicken. Flatten chicken to ¼” thickness being careful not to tear the meat. Lightly spray a large skillet with vegetable oil spray. Heat over med-high heat. Cook the chicken for 1-2 min on each side or until no longer pink in the center. Remove and keep warm. Put the remaining ingredients in the skillet. Bring to a boil. Cook for 5-6 min or until the desired consistency. Return the chicken to the skillet. Spoon the sauce over the chicken. Reduce heat and cook on low for 1 min or until heated through.

Cranberry Pork Chops

½ tsp pepper
¼ tsp celery salt
4 pork loin chops
2 tsp cooking oil
1 large onion, chopped
5 Tbsp water
¾ cup whole cranberries (canned)
¼ cup sugar
2 Tbsp frozen orange juice concentrate, thawed
1 tsp finely shredded orange peel
½ tsp ground sage
¼ tsp salt

Stir together pepper and celery salt, rub onto chops. In a medium skillet heat oil over med-high heat. Cook chops and onions until chops are browned. Add 2 Tbsp water, cover and cook over med for 15-20 min until juices run clear. Remove chops and keep warm. Sauce: In a med saucepan combine cranberries, 3Tbsp water, OJ, orange peel, sugar, sage and salt. Cook and stir 2-3 min or until warm and thick.

Crumb-Coated Ranch Chicken

2/3 cup ranch salad dressing
2 cups coarsely crushed cornflakes
1 Tbsp Italian seasoning
1 tsp garlic powder
4 boneless, skinless chicken breast halves

Pour salad dressing into a shallow bowl. In another shallow bowl, combine the cornflake crumbs, Italian seasoning and garlic powder. Dip chicken in dressing, then coat with crumb mixture. Place in a greased shallow baking pan. Bake at 400° for 30-35 min or until juices run clear.

Fruit and Yogurt Smoothie

1/3 cup yogurt* (your choice)
½ of a banana
1 1/3 cup frozen fruit* (your choice)
1 cup juice* (your choice)
2-4 Tbsp. sugar (optional)

In a blender/smoothie maker place in this order: yogurt, ½ banana, and frozen fruit. Pour juice to fill in the spaces. Add sugar if fruit is tart or sour. Blend until smooth

*Suggested combinations: peach yogurt, mango chunks, orange peach mango juice. Lemon yogurt, pineapple chunks, tropical juice. Strawberry yogurt, raspberries, kiwi strawberry juice.

Grilled Chicken Salad

½ cup red wine vinegar
4 garlic cloves minced
1 Tbsp extra-virgin olive oil
1 Tbsp finely chopped red onion
1 Tbsp finely chopped celery
½ tsp pepper
4 boneless, skinless chicken breasts
2 garlic cloves
8 cups leaf lettuce, washed and dried
16 large ripe black olives
1 small can (11 oz) mandarin oranges, drained

Dressing: in a small bowl combine the vinegar, garlic, olive oil, onion, celery and pepper. Rub the chicken breasts with garlic then discard cloves. Grill or broil chicken until browned, about 5 min each side. Cut into strips. Combine, serve.

Grilled Sirloin Steak

4 sirloin steaks
3-4 Tbsp steak seasoning

Heat grill. Place steaks on grill. Sprinkle steak seasoning generously on one side of steak. Cook for several min. Turn over. Lightly sprinkle additional steak seasoning to taste. Cook until done.

Ham and Cheese Bowties

8 oz. farfalle (bow tie) pasta
¼ cup butter
1 clove garlic, minced
¼ cup all-purpose flour
½ tsp. salt
1/8 tsp. ground black pepper
2 cups milk
½ tsp. Dijon mustard
2 ½ cups shredded Colby/Monterey Jack cheese
4 oz. cooked ham, julienned
¼ cup grated parmesan cheese

Preheat oven to 350° F. Bring a large pot of water to a boil. Add pasta and cook until al dente; drain. In a large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Whisk in flour, salt and pepper. Cook and stir until smooth. Pour in milk, stirring constantly. Bring to a boil for 1 minute. Stir in mustard and cheese. Cook until cheese is melted. Remove from heat and stir in pasta and ham. Pour into a 2 qt (8x8) baking dish. Sprinkle with parmesan. Bake 20-25 min until bubbly and golden.

Incredible Edible Chicken

4 boneless, skinless chicken breasts
12 slices bacon
8oz sliced mushrooms
1 large yellow onion chopped
6oz pkg of spinach
4 cloves fresh garlic
4 thick slices of cheddar cheese
French bread

In a large skillet, cook bacon until crispy. Remove bacon, drain on paper towel and set aside. Cook chicken in bacon drippings on med until brown. Remove, drain on paper towel and set aside. Cook onion, garlic and mushrooms in bacon drippings until caramelized. Remove and set aside. In same skillet, arrange cooked chicken., Top with 2 strips of bacon per chicken. Pile the onion mixture on top. Add fresh spinach. Place lid on top of skillet until spinach is limp. Add 1 slice of cheese for each breast. Place each chicken breast on top of toasted French bread. Crush remaining bacon strips and sprinkle on top of each breast.

Italian Tortellini Salad

2 cups broccoli florets
½ cup sliced carrots
8 oz tortellini, cooked and cooled
1 cup ham, cut into strips
1 cup sliced green bell pepper
1 c sliced red bell pepper
½ cup red onion
½ cup creamy Italian salad dressing

Cook broccoli and carrots in boiling water 2 to 3 minutes or until crisp-tender: drain. Cool. In large bowl, combine broccoli, carrots, cooked tortellini, ham, bell peppers and onion. Toss with dressing.

Lemon-Roasted Chicken

3½ lbs. boneless, skinless chicken breasts cut into pieces
6 garlic cloves, smashed
2 lemons, quartered
1 tsp dried oregano
1 Tbsp + 1 tsp olive oil
salt and pepper
1 cup orzo
½ tsp dried dill

Preheat oven to 450°. Bring a large saucepan of water to a boil. On a large rimmed baking sheet, toss together chicken, garlic, lemons, oregano, and 1 tsp oil; season with salt and pepper. Roast chicken until golden and cooked through, 25-30 min. Meanwhile, salt boiling water. Add orzo, cook until al dente; drain well and return to saucepan. Add dill and 1 Tbsp oil; season with salt and pepper, mix gently to combine. Combine chicken and orzo, drizzle chicken with pan juices.

Light Pasta Salad

2 Cups uncooked rotini
1 small zucchini washed and diced
1 (15oz) can garbanzo beans
¼ cup chopped onion
½ cup diced celery
1 (8oz) can tomato sauce
½ cup fat-free Italian dressing
1 (14 ½ oz) can Italian style stewed tomatoes
1 (6 oz) can medium pitted olives
5 oz Pepperoni stick
Salt and Pepper to taste

Cook pasta according to package directions; drain and rinse. Cut olives and pepperoni as desired. Add remaining ingredients. Refrigerate leftovers.

Marinated Dijon Pork Chops with Mac and Cheese Dinner

½ Cup House Italian Dressing
2 Tbs Dijon Mustard
4 bone-in or boneless pork chops, ½ “thick
1 pkg. (14 oz) Macaroni & Cheese Dinner
1 ½ lb. broccoli

Mix dressing and mustard. Pierce both sides of each chop several times with fork. Pour dressing mixture over chops in shallow dish or zipper-style plastic bag: cove. Refrigerate 15 minutes to marinate. Drain, discarding dressing mixture. Cook pork chops in nonstick skillet on medium heat 7-8 minutes on each side or until cooked through. Meanwhile, prepare Mac & cheese as directed on package and cook broccoli. Serve chops with macaroni and broccoli.

Meatball Stone Soup

1 bag (38oz.) frozen Italian meatballs
2 cans (14oz.) beef broth
2 cans (14.5oz.) diced tomatoes
1 med. potato chopped
1 small onion chopped
1 bag (16oz.) frozen mixed vegetables

In a large pot, place potatoes, onions and beef broth. Bring to a boil and cook until potatoes and onions are tender. Add remaining ingredients and cook until hot.

Penne, Chicken, and Mushroom Pasta

1 lb. Penne pasta
1 lb. Chicken breast, cut into ½” strips, 2” long.
¼ lb. Mushrooms, chopped
3 Cups heavy cream
4 Cups pasta sauce
3 Shallots, cleaned & diced
1/8 Cup olive oil
Salt & Pepper
Flour (to cover)

Cook pasta as directed. Sauce: Place 1/8 cup oil in frying pan. Flour chicken pieces. Sauté chicken in oil until browned. Add shallots, cook 2 minutes more. Add pasta sauce; cook 3 minutes more. Add cream; let boil. Put pasta in sauce.

Pineapple-Orange Pork Chops

4 boneless pork loin chops (½" thick)
1 Tbsp butter
1 cup crushed pineapple, undrained
1 ½ cups beef broth
½ cup orange marmalade
1 tsp ginger
1 garlic clove, minced
Dash ground nutmeg
1 Tbsp cornstarch
4 ½ tsps cold water

Pierce both sides of the pork chops to allow flavors to seep in. Brown pork chops in butter over med-high heat. Add the pineapple. Combine the broth, marmalade, ginger, garlic and nutmeg; pour into skillet. Bring to a boil. Reduce heat; cover and simmer for 12-15 min or until meat juices run clear. Remove chops and keep warm. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 min or until thickened. Spoon over pork chops.

Pizza Fondue

1 lbs. ground beef
1 cup chopped mushrooms
1 medium onion chopped
½ tsp. garlic powder
1 ½ tsp oregano
2 cans (15 oz.) pizza sauce
2 ½ cups shredded cheddar cheese
1 cup shredded mozzarella cheese
¼ cup chopped black olives

In a large skillet cook the beef and mushrooms over medium heat. Drain and add pizza sauce and bring to a boil. Cook 1-2 min. gradually stir in the cheeses and olives. Transfer to a fondue pot and serve with breadsticks, bread, or tortilla chips.

Potato Soup

6 bacon strips, diced
3 cups cubed, peeled potatoes
1 can (14.5 oz) chicken broth
1 small carrot, grated
½ cup chopped onion
1 Tbsp. dried parsley flakes
½ tsp. each celery seed, salt, and pepper
3 Tbsp. all-purpose flour
3 cups milk
8 oz process cheese (Velveeta) cubed

In a large saucepan, cook bacon until crisp; drain. Add potatoes, broth, carrot, onion, parsley, celery seed, salt, and pepper. Cover and simmer until potatoes are tender, about 15 min. Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2 min. Add cheese; stir until cheese is melted.

Reuben Casserole

24oz. Corned Beef (deli sliced)
1 large jar (16oz.) sauerkraut
2 bottles Thousand Island dressing
1 ½ lbs. Swiss cheese
2 pkgs. of Rye party sliced bread

Preheat oven to 350°F. Spray a 13x9 cake pan with butter flavored cooking spray. Drain sauerkraut. Put 1 layer of party slices in bottom of pan, 1 layer of corned beef, 1 layer of sauerkraut, 1 smooth layer of Thousand Island dressing, 1 layer of Swiss cheese. Repeat layers until ingredients are used or pan is full. Place a final layer of party slices on top and spray lightly with cooking oil. Bake for 20-30 minutes until top is golden brown.

Saucy Parmesan Chicken

4 large boneless, skinless chicken breasts
½ cup Zesty Italian salad dressing
½ cup 100% grated parmesan cheese

Mix Italian salad dressing and parmesan cheese together in a re-sealable gallon size plastic bag. Pierce chicken breasts with a knife making several incisions. Place chicken in the bag. Turn bag several times in order to marinate the chicken. Let marinate for 10-15 min. Spray skillet with cooking spray. Cook chicken until done.

Sautéed Beef and Asparagus

2 Tbsp olive oil
1 bunch (about 1 lb.) asparagus, trimmed and cut into 1½" diagonal pieces
1 pkg (8oz) sliced mushrooms
1 pkg (10oz) frozen corn kernels, thawed
salt and pepper
¾ lb top blade chuck steak, sliced into thin 2" long strips
1 Tbsp cornstarch

In a large skillet, heat 1 Tbsp oil over high heat. Add asparagus, mushrooms, and corn; season with salt and pepper. Cook until asparagus are lightly browned and tender. Remove from heat and transfer vegetables to a bowl. In a separate bowl, toss together beef, ½ tsp salt, and cornstarch until coated. Cook on high with remaining Tbsp oil. Cook without stirring until browned on one side. Add asparagus mixture and 1 cup water; bring to a boil. Cook until sauce has thickened slightly.

Sesame Pork and Broccoli

1 Can (14oz) Chicken broth
2 Tbsp. cornstarch.
1 Tbsp. soy sauce
2-3 green onions, finely chopped
1 lb. pork tenderloin
1 Tbsp. vegetable oil
2-3 cloves garlic, crushed
1 lb. fresh broccoli, cut into bite size pieces
2 Tbsp. sesame seeds, toasted

Combine chicken broth, cornstarch, and soy sauce, blend well. Add chopped green onions, toss lightly and set aside. Cut tenderloin into bite-size pieces (1” chunks, or strips). Heat oil in skillet over medium-high heat. Add pork and garlic, stir fry until meat is cooked. Remove pork and set aside. Add broccoli and broth, cover and simmer on low for approximately 10 minutes. Add the pork and cook until hot, stirring frequently. Sprinkle sesame seeds and serve with rice.

Skillet Pasta Roma

½ lb Italian sausage
1 lg chopped onion
1 lg minced garlic clove
2 cans (14 oz ea) Italian style diced tomatoes
1 can (8 oz) tomato sauce
1 cup water
8 oz uncooked rotini or other spiral pasta
8 mushrooms, sliced (optional)
Grated parmesan cheese and
Fresh parsley sprigs (optional)

Brown sausage in large skillet with onion and garlic. Stir in undrained tomatoes, tomato sauce, water and pasta. Cover and bring to a boil; reduce heat. Simmer, covered 25 to 30 minutes or until pasta is tender, stirring occasionally. Stir in mushrooms, simmer 5 minutes. Serve in skillet garnished with cheese and parsley.

Southwest Chicken Skillet

1 Tbsp. vegetable oil
1 ¼ lbs. boneless, skinless chicken breast, cut into 1-inch pieces
1 bag (1 lbs.) frozen broccoli, red peppers, onions, and mushrooms
1 can (15oz.) black beans, rinsed and drained
1 cup Thick and Chunky salsa
1 (8 in.) flour tortilla, cut into 2x1-inch strips
1 cup shredded cheddar cheese

In a large skillet, heat oil over medium-high heat. Cook chicken in oil 3-4 min, stirring occasionally, until no longer pink in center. Stir in vegetables, beans, and salsa; reduce heat to medium. Cover and cook 6-8 min, stirring occasionally, until vegetables are crisp-tender. Sprinkle with tortilla strips and cheese. Cover and cook about 2 min or until cheese is melted.

Spoon Tacos

2 (15oz) cans of Chili
Tortilla Chips
Lettuce
Shredded cheese
Sour Cream
Guacamole
1 medium tomato, chopped
1 bunch green onions, chopped
1 can black olives, sliced

Heat chili according to directions on the can. Spread a layer of shredded lettuce on each plate. Next spread a layer of tortilla chips on the lettuce. Pour chili over layers. Top with shredded cheese, chopped tomatoes, chopped green onions, sliced black olives, sour cream and guacamole. Use the tortilla chips as “spoons.”

Taco Soup

1 lb. ground hamburger
2-3 cans (14oz.) chicken broth
1 can (15oz.) pinto beans
1 can (15oz.) chili beans
1 can (15oz.) black beans, drained
1 can (15oz.) kidney beans, drained
1 can (15.25oz.) corn, drained
1 can (8oz.) tomato sauce
1 jar (16oz.) chunky salsa
1 packet of taco seasoning

Garnishments: Fritos, Cheese, Sour cream, and Guacamole.
Brown hamburger in skillet and drain off fat. Add remaining ingredients and cook until hot. Serve with Fritos, cheese, sour cream, and guacamole to taste.

Teriyaki Pineapple Chicken

3-4 lbs. boneless, skinless chicken breast
1 (16oz.) bottle of teriyaki sauce
1 (20oz.) can of sliced pineapple

Heat the grill. Cut chicken breasts in half. Using a pastry brush, generously coat chicken in Teriyaki sauce. Cook until chicken is no longer pink in the middle. Add pineapple to the grill just before you are ready to remove chicken. Lightly grill on both sides. Serve with pineapple rings on top of chicken.

Vegetable Beef Skillet

1 lb. ground beef
¼ cup chopped parsley
1 cup chopped carrots
½ cup chopped celery
1 envelope dry onion soup mix
1 tsp salt
2 cans chicken broth
1 cup uncooked noodles
2 small tomatoes, seeded and chopped
Brown the ground beef and drain off fat. Stir in parsley, carrots, celery, soup mix, salt, and water; bring to a boil, reduce heat, and simmer for 10-15 min, stirring occasionally, until vegetables are almost tender. Add noodles, cover, and cook until tender, about 10 min. Add tomatoes and heat through.

7-Up Chicken

1 Tbsp. vegetable oil
3-4 lbs. boneless, skinless chicken breast
1 (16oz.) bottle of barbecue sauce
1 (12oz.) can of 7-Up
½ tsp salt
Heat skillet, coat with oil. Cut chicken into pieces. Cook until brown. Add 7-Up and BBQ sauce. Simmer for 5-6 min.