Meatball Stroganoff

Meatball Stroganoff

2 lbs. frozen cooked meatballs
2 C beef broth
2 cans (4 oz.) sliced mushrooms, drained
2 C. dairy sour cream
4 Tbsp flour
1 C milk
2 Tbsp. Dijon mustard
1 (16 oz) package hot cooked wide egg noodles

In a large pot, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through. In a small bowl, stir together sour cream and flour. Whisk in milk and mustard. Stir sour cream mixture into meatballs. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles.

Mexican Spaghetti

Mexican Spaghetti

1 (12 oz) pkg. spaghetti, cooked according to package directions
1 pkg. taco seasoning
1 lb. ground beef
1 (14 oz) can diced tomatoes, undrained
2 (11 oz) cans Mexicorn, undrained
1 (4 oz) can diced green chilies, undrained
3 green onions, sliced
1 C. shredded Mexican blend cheese

Prepare ground beef with the package of taco seasoning according to the directions on the package for taco meat. Stir in tomatoes, corn, chilies and green onion. Cook until heated through. Serve meat mixture over cooked spaghetti, before serving sprinkle with cheese.

Scampi Fettuchini

Scampi Fettuccine

½ C. butter
1 onion, finely chopped
4 cloves garlic, minced
½ tsp. Worcestershire sauce
2 Tbsp. lemon juice
Italian seasoning to taste
1 ½ tsp steak sauce
Hot sauce to taste
1 lb. cooked shrimp
Parsley to taste
1 pkg. fettuccine, cooked

In a large skillet melt the butter, add the onion and garlic and sauté until softened about 3-4 minutes. Add the Worcestershire sauce, lemon juice, Italian seasoning, steak sauce, and hot sauce. Bring to a boil then add the shrimp, heat until warmed through. Sprinkle with parsley and serve over fettuccine.

Mexican Pork Chili

Mexican Pork Chili

2 lbs. pork, cut into bite sized pieces
1 onion, chopped
oil
1 tsp. cumin
Crushed red pepper flakes, to taste
1 Tbsp. Worcestershire sauce
2 (15 oz) cans stewed tomatoes
1 (4 oz) can green chilies

Brown the pork with the onion in a small amount of onion in a skillet. Transfer to a crockpot and add remaining ingredients. Cook on low 6-8 hours or until done.

Tangy Pork Chops

Tangy Pork Chops

6 pork chops
salt and pepper, to taste
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, sliced
1 can (14 oz) stewed tomatoes
1/2 cup catsup
2 Tbsp. apple cider vinegar
2 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice

Place the pork chops in a crockpot and season with salt and pepper to taste. Add the onion, celery, green pepper, and tomatoes. In a small bowl combine catsup, vinegar, brown sugar, Worcestershire sauce, and lemon juice. Pour over the contents of the crockpot. Cover and cook on low for 4-6 hours or until done.

Ham and Cheese Tortillas

Ham and Cheese Tortillas

12 flour tortillas
1 package deli ham
2 C. Monterey Jack cheese, shredded
2 (6 oz) can whole green chilies, cut into strips
¼ C. butter
½ C flour
4 C milk
3 C. cheddar cheese, shredded
1 tsp. dry mustard
Adobo to taste
Nonstick cooking spray

In each tortilla place some ham, Monterey jack cheese and chilies. Roll and place in a 9 x 13 inch baking dish that has been sprayed with nonstick cooking spray. Place the butter, flour, milk, cheddar cheese, dry mustard and adobo in a blender and blend until smooth. Pour over the tortillas and bake uncovered in a 350 degree oven for 45 minutes or until done.

Barbecued Pork and Bean Bake

Barbecued Pork and Bean Bake

2 (15 oz.) cans baked beans
6 pork chops
Salt and pepper to taste

Topping:
Mustard to taste
1 1/2 tbsp. brown sugar
1 1/2 tbsp. catsup
1onion

Pour the beans into a 13x9x2 baking dish. Season each chop and place on top of the beans. Mix the topping ingredients and spread on each chop. Lay 1 slice of onion on each chop. Bake at 325 degrees for 1 1/2 hours or until chops are tender.

Corned Beef and Cabbage

Corned Beef and Cabbage

3 lb. corned beef brisket with spice packet
6 medium potatoes, quartered
8 carrots, cut into 1 inch pieces
1 head cabbage - cut into wedges
Water to cover

Place corned beef in a dutch oven or large pot and cover with water. Add the spices; cover and bring to a boil, then reduce heat. Simmer about 2 to 3 hours or until tender. Add potatoes and carrots. Cook about 30 to 40 minutes longer or until vegetables are barely tender. Add cabbage wedges and cook 15-20 minutes longer or until all the vegetables are tender . Remove corned beef and slice across the grain. Serve with the vegetables.

Crockpot Chicken and Noodles

Crockpot Chicken and Noodles

4 carrots, sliced
1 lb. boneless, skinless chicken pieces
1 small onion, chopped
2 C water
4 chicken bouillon cubes
1 tsp garlic salt
salt & pepper, to taste
1 lb egg noodles

Place carrots in a crockpot, followed by all ingredients except noodles. Cook on low for 8 hours or until done. At the end of cooking time, cook egg noodles on the stovetop. While noodles cook, remove chicken from the crockpot and cut into bite size pieces. Return chicken and noodles to the crockpot and mix gently.

Baked Pork Chops and Rice and Spinach and Orange Salad

Baked Pork Chops and Rice
Salt and pepper to taste
6 pork chops
Oil
1 C uncooked brown rice
1 (8 oz) can tomato sauce
2 Tbsp. oil
1 ½ water
1 Tbsp dry minced onion
½ C shredded cheddar cheese
1 clove garlic, minced

Season the pork chops with salt and pepper and brown on both sides in a small amount of oil. In a medium bowl mix together everything except pork chops. Place combined ingredients in a 9 x 13 inch baking dish. Arrange pork chops on top and cover. Bake at 350 degrees for 1 hour and 15 minutes or until meat is tender and rice is cooked through.

Spinach and Orange Salad
1 bag spinach
1 can (11 oz) mandarin oranges
1 small cucumber, peeled and sliced

Dressing:
1 C mayonnaise
1 ½ Tbsp. caraway seeds
2 Tbsp. lemon juice
¼ C honey

In a salad bowl combine the salad ingredients. In a separate bowl combine the ingredients for the dressing. Drizzle dressing over salad before serving.

For more wonderful recipes check out Tuesdays at the Table

Parmesan Sour Cream Chicken

Parmesan Sour Cream Chicken

3 lbs. chicken pieces with skin and bone
2 Tbsp. lemon juice
Salt and pepper to taste
½ C sour cream
¼ C mayonnaise
1 Tbsp. yellow mustard
1 Tbsp. Worcestershire sauce
½ tsp. thyme
¼ tsp. cayenne red pepper
3 sliced green onions
Parmesan cheese for garnish

Place chicken in a 9 x 13 inch baking dish skin side up, in a single layer. Sprinkle with lemon juice and season with salt and pepper. Combine the sour cream, mayonnaise, mustard, Worcestershire sauce, thyme, and red pepper, stir in the green onion. Spread the mixture over the top of the chicken. Bake uncovered at 350 degrees for 50 minutes or until chicken is cooked through. Before serving sprinkle with cheese.

Asian Smothered Pork Chops

Asian Smothered Pork Chops

6 pork chops
2 Tbsp. catsup
½ C. water
¼ C soy sauce
¼ tsp. ground ginger
1/3 C. honey
1 clove garlic, minced

Brown the pork chops in a large skillet on both sides. Combine the remaining ingredients and mix well. Pour over the pork chops and simmer, covered for 20 minutes until the sauce thickens, stirring frequently.

Lasagna

Lasagna

1 ½ lbs. ground beef
Salt and pepper to taste
Italian Seasoning to taste
3 (8 oz) cans tomato sauce
1 (8 oz) box lasagna noodles, cooked according to package
8 oz. mozzarella, shredded
1 ½ C ricotta cheese
1/3 C Parmesan cheese, grated

In a skillet cook the ground beef until cooked through. Drain off the fat and stir in the tomato sauce, season to taste. Heat sauce to boiling, stirring occasionally. Reduce heat to low and simmer for 20 minutes. In a 9 x 13 inch baking dish make layers using 1/3 each of noodles, mozzarella cheese, ricotta, and meat sauce, ending with meat sauce. Heat the oven to 350 degrees, bake uncovered for 40 minutes. Before serving sprinkle with Parmesan cheese.

For more wonderful recipes check out Tasty Tuesday

Fettuccine with Tomato Basil Sauce and Green Beans with Bacon and Mushrooms

Fettuccine with Tomato Basil Sauce


1 medium onion, chopped
1 clove garlic, minced
¼ C oil
1 (28 oz) can whole tomatoes, broken up but undrained
6 basil leaves, chopped
Salt and pepper, to taste
12 oz. fettuccine, cooked and kept warm
Parmesan cheese for garnish

In a large skillet heat the oil and sauté the onion and garlic until tender. Add the tomatoes, basil, salt and pepper. Simmer, covered, for 20 minutes. Serve sauce over the fettuccini with parmesan cheese for garnish if desired.



Green Beans with Bacon and Mushrooms
2 (15 oz) cans green beans, undrained
4 slices bacon, fried and crumbled
1 (4 oz) can sliced mushrooms, drained

Add the green beans to a saucepan, add bacon and mushrooms. Simmer over low heat until heated through about 10 minutes.

Stir Fried Shrimp with Linguini

Stir Fried Shrimp with Linguini

1 onion, quartered and sliced thinly
1 green pepper, cut into strips
½ lb. snow peas, ends trimmed
2 Tbsp. oil
Crushed red pepper to taste
Italian seasoning to taste
1 Tbsp. butter
1 lb. cooked shrimp
8 oz. linguini, cooked according to package directions
Grated parmesan cheese for garnish

Heat oil in a skillet over medium heat in a wok or large skillet. When the oil is hot, add the onion, bell pepper, crushed red pepper, and Italian seasonings. Stir fry for 3-4 minutes or until vegetables are tender. Add butter and snow peas. Stir fry until snow peas are crisp tender. Add shrimp and stir fry until heated through. Serve shrimp over pasta with parmesan cheese as garnish if desired.

Chocolate Chip Bars

Chocolate Chip Bars

12 Tbsp. butter
1 tsp. salt
1 tsp vanilla extract
¾ C. sugar
¾ C. brown sugar
2 eggs
2 ¼ C flour
1 tsp. baking soda
1 tsp hot water
12 oz. chocolate chips

Heat oven to 375 degrees. Cream butter, both sugars, salt and vanilla together. Add the eggs one at a time, beating after each egg. Add half the flour and beat until just stirred together. Combine the baking soda and water together then add to the flour mixture. Add remaining flour and combine until just together. Fold in the chocolate chips. Press the dough down into a jelly roll type pan until even. Bake about 10-15 minutes until lightly browned. Cool and then cut into bars.

BBQ Beef Sandwiches and Coleslaw

BBQ Beef Sandwiches

1 medium onion, chopped

1 C ketchup

1 C barbecue sauce

1/2 C water

2 T Worcestershire sauce

2 T brown sugar

1 tsp. chili powder

Salt and pepper, to taste

1/2 tsp. garlic powder

2-3 C cooked shredded beef

In a slow cooker combine all ingredients; mix well. Cover and cook on low 3-4 hours or until meat is heated through. Use a slotted spoon to serve on buns.

Coleslaw

1 bag prepared coleslaw mix

1/2 C mayonnaise

1 Tbsp. red wine vinegar

1 Tbsp sugar

Celery seeds to taste if desired

Combine last 3 or 4 ingredients and refrigerate covered until ready to use. Mix with shredded slaw just before serving.

German Style Bratwurst and Fried Potatoes

German Style Bratwurst
6 bratwurst sausages
1 onion, thinly sliced
1/4 C butter
1 (12 oz) bottle beer
1/2 tsp. pepper
1 (15 oz) can sauerkraut
6 hoagie style rolls

Melt butter over medium heat in a skillet that has a lid. When butter is melted, add onions and sauté for 5 to 10 minutes until softened. Add beer. Pierce bratwursts with a fork to prevent them from exploding. Place bratwurst in the skillet with the onions, butter, and beer. Cover and simmer over low heat for 30 minutes, turning occasionally so all sides are cooked evenly.
Serve with sauerkraut on rolls with your favorite condiments.



Fried Potatoes
6 potatoes, sliced
6 Tbsp. oil
Salt and pepper to taste

Heat oil in a skillet. Add potatoes and fry over medium heat, stirring often until potatoes are browned. Season and serve.

Chicken Pasta Italiano and Garlic Breadsticks

Chicken Pasta Italiano

1 lb. boneless, skinless chicken pieces cut into bite size pieces
½ lb. bacon
4 lg. tomatoes, seeded and chopped
8 cloves garlic, minced
¼ C. chicken broth
2 Tbsp. sherry
1 ½ tsp Italian seasoning
Crushed red pepper to taste
Spaghetti, cooked and kept warm
Grated Parmesan cheese to taste

In a large skillet cook bacon over high heat until crisp. Crumble bacon once it is cooked and set it aside. Drain all but 2 Tbsp. of bacon grease from the skillet. Add chicken and garlic to the pan. Cook stirring for about 5 minutes until the chicken is cooked. Remove chicken from skillet and set aside. Add tomatoes, chicken broth, sherry, Italian seasoning and red pepper to the pan. Cook about 5 minutes then return chicken to the skillet, lower heat and stir until heated through. To serve place chicken tomato sauce over individual servings of spaghetti, sprinkle with parmesan cheese and then top with some crumbled bacon. Serve immediately.

Garlic Breadsticks
1/4 C butter
1 Tbsp. oil
3 C. flour
1 tsp. salt
1 Tbsp. baking powder
1 ½ tsp. garlic powder
1 Tbsp. parsley
3/4-1 cup milk, as needed
Parmesan cheese to taste

Heat oven to 425 degrees. Place butter and oil in a 9 x 13 inch baking dish and put in oven so butter melts. Combine all the dry ingredients together and gradually add milk, stirring until dough forms and leaves sides of bowl. Dough will be sticky. On a floured surface knead dough 5-6 times then roll out into 9 x 13 rectangle to fit in the baking dish. Lay dough in the preheated baking dish carefully on top the melted butter and oil mixture. Cut into 6 strips. Sprinkle with additional garlic powder if desired and parmesan cheese. Bake at 425 degrees for 20 minutes or until browned on top.

For more wonderful recipes check out Eat at Home

Spinach Lasagna

Spinach Lasagna

1 pkg. (16 oz.) lasagna noodles
1 pkg. (10 oz.) frozen chopped spinach, thawed
11/2 lbs. ground beef, browned
1 egg, beaten
1 lb. shredded mozzarella
15 oz. ricotta cheese
Italian seasoning to taste
1 (26 oz) can spaghetti sauce
½ C. grated Parmesan
Nonstick cooking spray

Cook noodles according to directions on package. Drain and rinse under cold water. Squeeze excess water from spinach. In mixing bowl, beat egg and stir in spinach, half of the mozzarella and ricotta until well mixed. Add ground beef. Spray a 9 x 13 inch baking pan with nonstick cooking spray. Pour a small amount of sauce in the bottom of the pan. Arrange 1/3 of the noodles over bottom of pan and spoon half of the spinach/beef mixture over the noodles, pour a small amount of sauce over Top with half of remaining noodles, spoon on rest of spinach mixture and top with remaining noodles and sauce. Pour sauce over the top, sprinkle Parmesan cheese and remaining mozzarella cheese. Bake in a preheated 350 degree oven about 20 minutes or until top is bubbly and lightly browned. Let stand 5 minutes and then cut into squares.

For more recipes using spinach visit Ingredient Spotlight

Banana Chocolate Chip Oatmeal Cookies and Chocolate Peanut Butter Treats

Banana Chocolate Chip Oatmeal Cookies
1 C flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 Tbsp. butter, softened
½ C sugar
½ C. brown sugar
1 mashed medium banana
1 egg, beaten
1 tsp. vanilla extract
1 ½ C oats
1 C. chocolate chips

Heat oven to 350 degrees. Line 2 cookie sheets with parchment paper and set aside until needed. In a small bowl combine, flour, baking powder, baking soda, and salt. In a large bowl combine butter and both sugars. Beat in the egg and banana followed by the vanilla. Gradually add in the flour mixture. Stir in the oats and chocolate chips, dough will be very stuff, combine until everything is moistened. Drop dough by the spoonful onto the prepared cookie sheets, bake for 10-15 minutes or until set and slightly browned. Let cookies cool for 5 minutes on the cookie sheets and then transfer to wire racks to cool completely.


Chocolate Peanut Butter Treats
1 C. light corn syrup
1 C. sugar
1 C. peanut butter
6 C. crispy rice cereal, like Rice Krispies
2 C. chocolate chips
Nonstick cooking spray

Place corn syrup and sugar into a saucepan and cook over medium heat, stirring constantly until sugar dissolves and the mixture just comes to a boil. Remove from heat and stir in the peanut butter. In a large bowl combine sugar mixture with the cereal. Stir until all the cereal is coated. Turn into a 9 x 13 inch baking dish and press down evenly, set aside. Melt chocolate over low heat stirring constantly. Spread evenly over the cereal mixture. Let stand until firm then cut into bars.

Crockpot Roast

Crockpot Roast

3 lb. beef roast

2 packets dry Italian dressing mix (you can also use dry Ranch dressing mix)

1 cup water

Place beef in a crockpot, sprinkle dressing packet contents over meat, pour water over all. Cook on low 6-8 hours or until done.

Seven Layer Salad

Seven Layer Salad

1 bag (10 oz) salad greens

1 bunch radishes, thinly sliced

5 medium green onions, thinly sliced

2 medium celery stalks, thinly sliced

12 slices bacon, cooked and crumbled

1 package (10 oz) frozen green peas, thawed

1 1/2 C mayonnaise or salad dressing

1 C shredded Cheddar cheese

 

Place salad greens in large salad bowl. Layer radishes, onions, celery, bacon and peas on salad greens. Spread mayonnaise over peas, covering top completely and sealing to edge of bowl. Sprinkle with cheese. Cover and refrigerate at least 2 hours to blend flavors but no longer than 12 hours.

Marinated Salad

Marinated Salad

1 C. carrots, cut up
1 C. broccoli, cut into florets
1 C. cauliflower, cut into florets
1 (4 oz.) can sliced olives
1 C. Italian salad dressing

Put cut vegetables in a bowl. Pour salad dressing over the vegetables and mix. Cover and put in the refrigerator to marinate.

Beef Roast with Bacon and Green Chili Gravy

Beef Roast with Bacon and Green Chili Gravy

4 slices bacon, cooked and crumbled
1 (3 lb.) beef roast
Garlic powder, to taste
Salt, to taste
Pepper, to taste
2 medium carrots, chopped
1 (4 oz) can diced green chilies
¼ C. water
¼ C. chili sauce
1 Tbsp. flour
Nonstick cooking spray

Spray a crockpot with nonstick cooking spray and place meat inside. Season with garlic powder, salt and pepper. Place bacon and carrots on top of meat. In a bowl combine green chilies, water, chili sauce and flour, mix well and pour over the meat in the crockpot. Cover and cook on low for 8-10 hours or until done. Serve gravy from bottom of the crockpot over the meat when serving if desired

Spanish Macaroni

Spanish Macaroni

1 lb. ground beef

1 green pepper, chopped

1 onion, chopped

2 C. water

1 (8 oz.) can tomato sauce

2 (14.5 oz.) cans stewed tomatoes, broken up a bit, undrained

1 1/2 c. macaroni, uncooked

1 Tbsp. chili powder

Cook the ground beef in a frying pan; drain off any fat. Add the remaining ingredients and mix with the meat. Bring to a boil; then turn the heat to low. Cover and cook on low heat until the macaroni is done (about 10 to 15 minutes). Stir occasionally so the macaroni will not stick to the pan.

Crockpot Split Pea Soup

Crockpot Split Pea Soup

2 C dried green split peas

1 meaty hambone or 1 large ham hock

3 carrots, peeled and sliced

1/2 C chopped onion

2 stalks celery, sliced

2 cloves garlic, minced

1 bay leaf

 2 tsp dried parsley flakes

Seasoning salt to taste

6 C chicken broth or water

2 Tbsp cornstarch

Place ingredients in crockpot and cook on low for 8-10 hours. About 1 hour before readsy to serve remove ham and remove any meat off the bones, discard bones and set meat aside. Place 3-4 cups of the cooked soup in a blender with the cornstarch and puree. Place meat and pureed soup back into the crockpot to cook until thickened about an hour.