Green Chili Stew

I love homemade green chili...well my husband does not.  So I came up with this to disguise my chili, ha ha ha. Same great taste, but a dinner we ALL can enjoy!

• 1 TBSP olive oil
• 2 lbs diced pork
• 1 onion, chopped
• 1 (10 oz) can diced tomatoes
• 4 cups chicken broth
• 2 cups diced green chilies (I buy a bag of roasted chili's.  Peel them and freeze them.  They make the best chili.  Or you can buy frozen bags of pueblo chili or containers at most grocery stores.)
• 2 cloves of garlic, minced
• 1 TBS garlic salt
• 1 tsp ground cumin
• 1/2 tsp pepper
• 3 large potatoes, peeled and cubed
• 1 cup quick barley

In a large skillet heat oil.  Add pork, onions, garlic and garlic salt. Cook over medium heat until meat is done. Place in a crock pot.  Add remaining ingredients.  Cook on low 4-6 hours.  Serve with warm tortillas.

Stuffed French Toast

This is my made up version of stuffed French toast.  We love French toast and I'm trying to find new ways to use all my yummy raspberries. I must say, it was a huge hit!

• 8 slices of favorite bread

BATTER:

• 2 eggs
• 1 cup milk
• 1 tsp ground cinnamon
• 1/2 tsp vanilla

Combine all ingredients in a bowl.  Heat a griddle or large skillet.  Dredge the bread in the batter and place on hot griddle. Cook until golden brown on both sides.  Remove from pan and place on a 9x13 in., sprayed with cooking spry, cookie sheet.

FILLING:

• 8 oz cream cheese, softened
• 1/8 cup orange juice
• 1/4 cup sugar
• 1/4 cup white chocolate chips
• 1/2 cup raspberries
• 1 tsp vanilla

Combine cream cheese, juice and sugar until smooth.  Fold in chips, raspberries and vanilla.
Divide between 4 pieces of bread.  Top with remaining 4 slices.  Transfer into a preheated 350 degree F. oven and bake 8-10 minutes.  Serve with maple syrup and fresh raspberries. 

Grape Salad

I got this recipe from a client, boy was I glad! It is so simple, yet so yummy!

• 3 lbs seedless grapes (red or black)
• 8 oz cream cheese
• 8 oz sour cream
• 1 tsp vanilla
• 1/2 cup white sugar
• 1 cup pecan or almond pieces
• 1/4-1/2 cup brown sugar

Wash grapes, drain, pick off and place in large bowl. In a bowl mix cream cheese, sour cream, vanilla and white sugar.  Pour over grapes.  Stir in nuts and sprinkle with brown sugar. 

"No Cook Noodle" Lasagna

This is a family favorite!  I make it in the morning, place it in the fridge and pop it in the oven for dinner.

• 2 lbs. ground beef
• 1 lg. onion, chopped
• 3 tsp garlic salt
• 2 tsp crushed oregano
• 1 tsp Italian herb seasoning
• 1/2 tsp pepper
• 1 can diced tomatoes
• 1 (48 oz) jar spaghetti sauce
• 2 eggs, beaten
• 3 cups cottage cheese
• 1/4 cup Parmesan cheese
• 4 cups Mozzarella cheese, grated
• 12-16 lasagna noodles, uncooked

Cook meat, garlic salt and onion until no pink is left in the meat, drain. Add tomatoes and spices and cook on low for 2 minutes.  Add spaghetti sauce + 1/3 cup water and cook 10 more  minutes, stirring occasionally.  In a separate bowl beat eggs.  Stir in cottage cheese, Parmesan cheese, and 2 cups mozzarella cheese.   Spray an 8x15 inch lasagna pan with cooking spray.  Spread enough sauce just to coat bottom of pan. Lay enough noodles to cover sauce.  Spread 1/3 of sauce over noodles; spread 1/2 cheese mixture over sauce.  Then layer noodles, meat sauce, cheese, noodles, & top with meat sauce. Cover with plastic wrap then foil and place in the fridge for at least 2 hours.  Take plastic wrap off; place foil back on tightly and bake at 350 degrees F. for 1 hour.  Uncover and sprinkle with remaining Mozzarella cheese and bake for another 10-15 min or until cheese is melted.  (If you don't make this ahead of time, you can pour a cup of hot water over your last meat layer. Cover with foil and bake.  That way you still don't have to cook the noodles!)

Ham and Hash Brown Casserole

Make this with leftover ham and hash browns...simply wonderful!

• 6 potatoes, shredded or 1 (1 lb. 4 oz) bag hash browns
• 1 1/2 cups diced, cooked ham
• 2 cups shredded Colby or cheddar cheese
• 1 cup sour cream
• 1/4 cup diced onions
• 1 1/2 cups milk
• 1/2 tsp seasoned salt

Heat oven to 350 degrees F.  Spray an 8 in. square baking dish with cooking spray.  In a large bowl mix potatoes, ham, onions, and 1 1/2 cups of the cheese.  Spread in baking dish.  In same bowl, mix sour cream, milk, and salt until well blended.  Pour over potatoes; stir to mix.  Cover dish with foil.  Bake 45 minutes.  Sprinkle with remaining 1/2 cup cheese.  Bake uncovered about 10 minutes or until bubbly and heated through.  Serve with favorite vegetable.

Fresh Green Beans

We love to eat green beans from the garden!  These are full of flavor.

• 3 cups fresh green beans, washed and cut
• 2 cups chicken broth
• 1/4 cup diced onion
• 2 TBSP bacon bits

Place green beans, onion, broth and bacon in a large sauce pan.  Bring to a boil.  Place lid on, turn to low and simmer for about an hour or until tender. 

Funeral Potatoes

This is a famous and well-loved favorite!

• 12 large potatoes shredded or 1 (32 oz) bag frozen shredded hash browns
• 2 (10 3/4 oz) can cream of chicken soup
• 2 cups sour cream
• 1 cup grated cheddar cheese
• 1/2 cup butter, melted
• 1/3 cup chopped onion
• 2 cups crushed corn flakes
• 2 TBS butter, melted
• salt & pepper to taste

Grease a 9x13 in baking dish.  Place hash browns or shredded potatoes in dish.  Combine soup, sour cream, cheese, 1/2 cup butter, onions, and salt & pepper.  Gently blend into potatoes.  Combine crushed corn flakes and the 2 TBSP butter.  Sprinkle on top.  Bake at 350 degrees F. for 30 minutes.

Baked Ham with Ham Sauce

I just bought a ham on sale!! Yay, time to make lots of great meals from one ham...love saving money!

• 1 (4 lb) precooked, sliced ham
• 1/2 cup packed brown sugar
• 1/2 cup apricot jam
• 1/4 cup Worcestershire sauce
• 2 TBSP water

Place ham in roasting pan. In a medium saucepan combine brown sugar, jam, Worcestershire sauce, and water.  Warm through, stirring until sugar is dissolved. Spoon half of the sauce over surface of ham. Reserve remaining sauce for individual servings.  Bake at 325 degrees F. for about 30 minutes, just until warmed through.  Overcooking will result in dryness.

Tip: when serving ham, plan on 1/3 lb. per person.  This means a 4 lb. ham will serve about 12 guests. 

You know me, I like to make extra so I can make meals from meals...from leftover to gourmet!

Chicken Barley Chili

My sister, Brooke, introduced me to this recipe.  So, so yummy!!

• 1 (14 1/2 oz) can diced tomatoes
• 1 (16 oz) can tomato sauce
• 1/2 (16 oz) jar favorite mild salsa (use leftover from Mexican pasta)
• 2 cups chicken broth
• 1 cup Quaker Quick Barley
• 3 cups water
• 1 TBSP chili powder
• 1 tsp cumin
• 1 medium onion, chopped
• 1 small can diced green chilies
• 1 (15 oz) can black beans, drained & rinsed
• 1 (15 1/4 oz) can corn
• 3 cups chicken breasts, cooked & cut
• cheese
• sour cream

In a large saucepan, combine tomatoes, tomato sauce, salsa, broth, barley, water, chili powder, onions, & cumin. Over high heat bring to a boil; cover and reduce heat to low.  Simmer 20 min, stirring occasionally.  Add chili, beans, corn and chicken.  Increase heat to high until chili comes to a boil. Cover and reduce heat to low.  Simmer for another 5 min. or until barley is tender. Serve with cheese and sour cream. 

Mexican Pasta Skillet

Great one pan meal...nothing better as far as clean up goes!

• 1 lb ground beef
• 1/2  (16 oz) Jar favorite mild salsa
• 1 (8 oz) can tomato sauce
• 1 cup water
• 1 can corn, drained
• 1 can black beans, rinsed & drained
• 1 can petite diced tomatoes with green chilies
• 2 cups cooked macaroni
• 2 TBSP taco seasoning
• 1 cup shredded cheddar cheese
• Sour Cream

Brown ground beef, seasoned with garlic salt & taco seasoning, in a 12 in skillet until cooked; drain.  Stir in salsa, tomato sauce, water, corn, beans, and tomatoes.  let simmer while noodles boil.  once noodles are almost done, drain and mix with beef mixture.   Top with cheese and simmer covered 5-8 minutes.  Serve with a dollop of sour cream.

Save leftover salsa for another great meal...from leftover to gourmet!

Crock Pot Chicken Cordon Bleu

This was so simple yet very delicious!!

• 6 skinless, boneless chicken breasts
• 1 (10.75 oz) can cream of chicken soup
• 1 cup milk
• 6 slices of ham (use leftoever ham if you have it)
• 6 slices Swiss cheese
• 1 (8 oz) package herbed dry bread stuffing mix
• 1/4 cup butter, melted
• Perfect Chicken seasoning

Mix together the cream of chicken soup and milk in a small bowl.  Pour enough of the soup into a crock pot to cover bottom.  Layer chicken breasts over the sauce.  Sprinkle with seasoning.  Cover each chicken breasts with a slice of ham and cheese.  Pour the remaining soup over.  Sprinkle the stuffing on top and drizzle butter over stuffing.  Cover and cook on low for 4-5 hours.

Applesauce Oatmeal Cookies

These cookies were gone way too fast...I need to make a double batch..  They were so soft and full of flavor.

• 1 3/4 cups quick oats
• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup butter, softened
• 1 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 3/4 cup applesauce
• 1 cup white chocolate chips
• 1 cup chopped walnuts

Preheat oven to 375 degrees F. Grease cookie sheets.  In a medium bowl, stir oats, flour baking powder, baking soda, salt, cinnamon, and nutmeg.  Set aside.  In a large bowl, cream the butter, brown sugar, and white sugar until nice and creamy.  Beat in egg and applesauce.  Stir the flour mixture into the batter until well blended.  Fold in chips and walnuts.  Drop by rounded spoonfuls onto the prepared cookie sheet.  Bake 8-10 min.  Cool 5 min. on cookie sheets, then remove to wire rack.