Baked Garlic Shrimp

Baked Garlic Shrimp

2 lb. cooked shrimp

6 cloves garlic, minced

2 Tbsp. white wine

Seasoning salt to taste

¼ C butter

½ C panko bread crumbs

Fresh parsley to taste

Heat oven to 425 degrees. In a 9 x 13 inch baking dish combine shrimp, seasoning salt, wine, and garlic. Slice butter over the top of the shrimp mixture and sprinkle bread crumbs and parsley over the top. Cook until bread crumbs are browned and entire dish is heated though about 20-25 minutes.

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.

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