Fajita's

Fajitas
2 green bell peppers, sliced
1 red bell pepper, sliced
2 large chicken breasts
cilantro
corn tortillas
cheese
sour cream




Fajita Seasoning

1 tablespoon cornstarch

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon sugar

¾ teaspoon crushed chicken bouillon cube

½ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon cayenne pepper

¼ teaspoon cumin

Sauté peppers and onion in large frying pan, add chicken (I like to bake it in the oven @ 400* for 30 mins, and then shred) and clinatro.  Add 1/3 c water and seasoning mixture, cook until sauce thickens.  Fry corn tortillas add cheese, fajita mix and top off with sour cream.  

Turkey Roll Ups

-Kathryn Lange

4 slices turkey breast

4 lettuce leaves

Cilantro Mayo

Place 1 slice turkey on lettuce leaf, spread with mayo and enjoy.

Cilnatro Mayo-

¾ C mayo

¾ C cilantro leaves

1 T lime juice

1 tsp. soy sauce

1 garlic clove

Blend until smooth.

Hamburger Gravy

-Kale Cloward

Brown 1 lb. hamburger; rinse. Place back in skillet and melt 3 T butter over hamburger. Sprinkle 3 T flour over hamburger; cook and stir for a few minutes. Add any spices you want. I usually add some salt, pepper, thyme and some garlic powder. Cook for another minute until the spices adhere to the hamburger pretty good. Then add 2 C milk. Cook and stir over medium to medium high heat until the mixture thickens up. I usually let it get to almost boiling and then you will know you’re close. You may want to add more or less milk to get your desired consistency.

Note: My kids LOVE biscuits with this gravy on top. It is their favorite meal and it doesn’t take many ingredients, so it’s a great standby recipe.

Sloppy Joes

-Kale Cloward

1 lb hamburger

1 sm onion

1 (8 ox) can tomato sauce

½ C ketchup

1 T brown sugar

1 tsp mustard

¼ tsp salt

1 T Worcestershire sauce

1 T vinegar

Brown hamburger with onion. Add all other ingredients and heat through. Serve on hamburger buns.

Pasta Pizza

-Kathryn Lange

Crust:

4 C cooked pasta

4 eggs, beaten

1 C milk

1 C grated cheese

Mix and spread in greased cookie sheet. Bake at 350°for 20 minutes. Top off with spaghetti sauce, cheese, and any other topping of your choice. Bake for another 20-25 minutes.

Macaroni and Cheese

-Kale Cloward

1 ½ C uncooked macaroni

2 eggs

1 C milk

2 ½ C grated cheese

Salt and Pepper

Cook macaroni. Put half in a medium-sized casserole dish. Spread with half the cheese. Put remaining macaroni on top. Mix eggs, milk, salt and pepper. Pour over macaroni. Top with remaining cheese. Bake at 350 degrees for 30-35 minutes until bubbly.

Spaghetti Pie

-Kale Cloward

2 T butter

1/3 C parmesan cheese

2 beaten eggs

6 oz. spaghetti, cooked

Place this mixture in the bottom of a greased casserole dish. Then place 1 C cottage cheese on top of the mixture. Brown 1 lb. hamburger and warm with 1 jar spaghetti sauce. Add this mixture on top of the cottage cheese. Bake at 325 degrees for 20 minutes. Then remove and top with mozzarella cheese and put back in the oven until cheese melts.

Note: My family loves this recipe. It’s really similar to lasagna, but MUCH easier to make.

Beef Pot Roast

-Kathryn Lange

3 lb beef pot roast

1 T vegetable oil

2 C water

1 Onion, sliced

1 bay leaf

2 garlic cloves, minced

salt and pepper

Brown roast in oil on all sides. Pour water into pressure cooker and place roast on rack in cooker. Season with salt, pepper, onions, garlic and bay leaf. Cook 45 minutes with pressure regulator (15 lb weight) rocking slowly. Remove roast; add a little flour to thicken gravy.

Homemade Chicken Nuggets

Homemade Chicken Nuggets

-Tara Butler

3 C. corn flakes

1/3 c. grated parmesan cheese

½ tsp. salt

¼ tsp. onion powder

¼ tsp. garlic powder

Pinch of pepper

1 lb. boneless skinless chicken breasts

¼ c. flour

2 large eggs, beaten

Preheat oven to 425 degrees. Cut the chicken into nugget sized pieces. Lightly coat cookie sheet with cooking spray. Crush corn flakes to a fine texture. Add the parmesan cheese, salt, onion powder, garlic powder, and pepper. Place the eggs in a separate bowl. Place flour in a separate bowl. To bread the chicken: coat in flour, then dip in the eggs, then coat with cornflake mixture. Bake until golden brown. (about 12-14 minutes)

Chicken Salad Sandwiches

-Tara Butler

Cooked chicken breasts, cubed (or shredded)

Chopped celery

Minced onion

Grated Monterey jack cheese

Slivered almonds

Red Grapes, cut into pieces

Mix mayonnaise with salt, pepper and onion. Add rest of ingredients. Refrigerate until ready to serve. Serve on croissants.

Chicken Pasta with Red Grapes

-Kale Cloward

1 (12 oz ) pkg bow tie noodles

1 (12 oz) pkg cork screw noodles

2 C diced celery

4 green onions, finely chopped

1 C chopped cashew or finely slivered almonds

2 C red seedless grapes

4 C cooked and cubed chicken

Dressing:

1 C mayo

1 (16 oz) bottle Kraft coleslaw dressing (don’t substitute with any other brand).

Combine all ingredients and add dressing.

Chicken Cordon Bleu Casserole

-Cassy Jones

2 cups cooked cubed chicken

2 cups ham

2 cups instant rice

2 cups sour cream

2 cups grated cheese

2 cans cream of chicken soup

croutons

onion salt

Mix all together and put in a 9x13 inch baking dish. Cruch croutons and sprinkle on top, then 1 tsp. onion salt. Cover and cook on 350 for 45 min. to 1 hour.

Chicken Pot Pie

Chicken Pot Pie

-Kale Cloward

1 C potatoes, peeled and diced

¾ C carrots, sliced

1/3 C onion, chopped

½ C butter

½ C flour

½ C frozen corn

2 C chicken; cooked and cubed (or canned)

¼ tsp pepper

1 ½ C chicken broth

¾ C milk

½ C frozen peas

1 tsp salt

½ tsp thyme

Pastry for 1 double crust pie

Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat. Line the pie plate with bottom pastry; trim even with edge of plate. Fill pastry shell with chicken mixture. Roll out remaining pastry to fit top of pie. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges. Bake at 425 degrees for 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. To use frozen potpie; shield frozen pie crust edges with foil; place on baking sheet. Bake at 425 degrees for 30 minutes. Reduce heat to 350 degrees; bake 70-80 minutes longer or until crust is golden brown.

Grandma Haddock's Chicken Stuffing Casserole

- Kale Cloward

1 Twin pack Stove Top stuffing (make as directed on box)

1 whole chicken (cooked and cut into pieces)

1 med. onion, diced

1 C grated carrots

1 C sour cream

1 C cream of chicken soup

Boil carrots and onion barely covered in water for 5 minutes (drain off water), add sour cream and the soup. Then add the chicken. Spread 1/2 of the stuffing in large casserole; cover with soup mixture. Then cover with rest of stuffing. Bake at 350* for 30 minutes

Chicken Roll-Ups

-Tara Butler

4 chicken breasts 2-4 mushrooms

4 TBSP melted butter ½ tsp. salt

6 -8 oz. cream cheese ¼ tsp. pepper

1 TBSP chopped onion Dash of garlic powder or garlic clove

Dry crumbs of stove top dressing, crushed fine

2 cans crescent rolls

Saute chicken, garlic, mushrooms, and onion in butter. Drain. Add cream cheese, salt and pepper. Place 2 TBSP of mixture in middle of each triangle, roll towards point, seal edges. Dip in butter and roll in dressing crumbs. Bake according to roll package directions. Serve with cream of chicken soup and milk mixed to make gravy.

Chicken and Rice Casserole

-Tara Butler

1 box chicken rice-a-roni, prepared as directed

2 c. cooked chicken, cubed

1 can cream of chicken soup

½ can milk

½ c. sour cream

2 c. grated cheese

Mix all together. Bake at 350 degrees for 45 minutes uncovered.

Skillet Chicken and Veggies

-Cassy Jones

1/4 cup light italian dressing

2 cloves garlic, minced

4 boneless chicken breasts

1 tsp pepper

1 pkg frozen mixed veggies

2 tbls. parmesan cheese

Mix dressing and garlic in large skillet. Cook over medium heat for one minute. Add chicken and season with basil and pepper. Cook for 4-5 minutes or until chicken is cooked through. Add veggies to skillet, cook 2-3 minutes or until veggies are heated. Sprinkle with parmesan cheese. Serve with a side of rice.

Chicken and Dressing

-Tara Butler

1 pkg stove top stuffing (chicken flavor)

1 c. chicken broth

1 c. sour cream

1 can cream of chicken soup

4 c. cooked chicken, cubed

Mozzarella cheese

Cook chicken then cube, place in bottom of casserole dish. Layer with shredded mozzarella cheese. Combine chicken broth, cream of chicken soup and sour cream. Pour over chicken and cheese. Cook stove top dressing according to package directions. Place on top of casserole. Bake covered for 30-45 minutes at 350 degrees.

Chicken Fried Steak

-Tara Butler

Beef cubed steak for how many people you want to serve

Flour

2 Eggs

2 TBSP Milk

Corn Flake Crumbs

Tendersize meat with mallet if necessary. Dredge meat with flour that is seasoned with season salt and flour. Dip into beaten egg with milk. Dip into corn flake crumbs. Fry in ½ inch of oil until golden brown (meat juices with start to come through on top). This is good served with mashed potatoes and country gravy.

Fast and Easy Pork Chops

-Kathryn Lange

4 boneless pork chops

¼ C soy sauce

1 C water

½ onion, sliced

2 garlic cloves, minced

Place pork chops on rack in pressure cooker. Add soy sauce and water. Top off with onion and garlic. Cook 12 minutes with pressure regulator (15 lb weight) rocking slowly. Remove pork chops and fry both sides until brown. Thicken gravy and serve.