Sweet and Sour Chicken

I found this recipe at www.eatbetteramerica.com. I don't really follow the recipe but I'll paste it in here in case you want to! I just put chicken, pepper, onions, pineapple, and some sweet and sour sauce in a small cake pan and bake for about 40 minutes. I then serve it over 'harvest medley' rice. So easy, healthy, and yummy!

Here's the real recipe:

2	boneless skinless chicken breasts (5 oz each)
1/4	cup sweet-and-sour sauce
1	can (8 ounces) pineapple chunks, drained
1/2	medium bell pepper, cut into strips
1/4	small onion, cut into small wedges
1/4	cup chow mein noodles, if desired
1.	Heat gas or charcoal grill. Cut two 18x12-inch pieces of heavy-duty foil. Spray with cooking spray. Place 1 chicken breast on one side of each foil piece. Top each with 1 tablespoon sweet-and-sour sauce and half of the pineapple, bell pepper and onion. Top with remaining sauce.
2.	Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
3.	Cover and grill packets over medium heat 12 to 18 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Place packets on plates. Cut large X across top of each packet; fold back foil. Top with noodles.

Ham and Rice Casserole

I had a bunch of ham left over a couple months ago so I googled ham casseroles and found this! And I've made it multiple times since. I've substituted the white rice for the 'harvest medley' healthy rice mix you can get at Costco. I've also used canned carrots (I know...weird) and frozen broccoli and it makes it so much easier! I also don't use as many bread crumbs and have taken out the butter all together. I just sprinkle enough bread crumbs over the top of the casserole to give it a light covering (about 1/4 cup) but you can try it either way!

Ingredients:

• 2 cups cooked rice (can use the quick microwave rice)
• 2 cups diced cooked ham
• 1 1/2 cups mixed vegetables, cooked, drained
• 1 can (10 1/2 ounces) cream of mushroom soup
• 1/2 cup milk
• salt and pepper, to taste
• 1 cup soft bread crumbs, tossed with 2 tablespoons melted butter

Preparation:

Combine cooked rice, ham, vegetables, cream of mushroom soup, milk, and taste to add salt and pepper. Spray an 8-inch square baking dish or similar 1 1/2 to 2-quart casserole with cooking spray. Spoon rice and ham mixture into the casserole and spread. Top evenly with buttered bread crumbs. Cook at 325° for 30 minutes, or until hot and bubbly. Turn the broiler on for about 2 to 3 minutes to brown bread crumbs more, if desired.
Serves 4 to 6.

Cowboy Salsa

I'm sure most of you already have your own 'cowboy salsa' recipe but this is so yummy! And so easy! I got this recipe from two of my coworkers/classmates. I've made this multiple times. You can serve with tortilla chips. Costco has awesome multigrain tortilla chips that taste great with it! One of my coworkers said her mom is doing weight watchers and she will put this over a potato for her meal! And I will just eat it plain for meals some times. I know... classy! Enjoy!

4 avacadoes

8 tomatoes

3 or 4 green onions

1 bunch of cilantro

2 cans white corn

2 cans black eyed peas

1 bottle Italian dressing

No blending is necessary. Chop the vegetables to the desired size. Drain cans of vegetables before adding. Mix all together and mix in the dressing.

Chicken Stuffed Rolls

This "Ham Stuffed Rolls" recipe I got from my mother in law. I've substituted chicken everytime so I don't know how it tastes with ham. I also have only put the filling inside french bread instead of individuals rolls. It would be healthier to fill wheat/multigrain rolls or not use bread at all!

I've made this recipe multiple times and it never fails to be a satisfying meal!

Mix:

6 cups cheese
1 bunch green onions, sliced
1 can chopped olives
1 TB Worchestershire sauce
4 chopped hard boiled eggs
1 green pepper, diced
3 TB oil
2 diced tomatoes
1-2 cups chopped ham (or back/broiled/grilled chicken)

Use 40 hard rolls (or french loaf). Cut of end and scoop out center. Fill hole. Wrap in o foil. Bake at 375 until hot. Can be frozen ahead.

Scrambled Egg Brunch Bread

Here's another recipe I found at Taste of Home. This is now my favorite breakfast dish. Everyone should at least try it once! I used real ham that you can slice any thickness you want.

Ingredients

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 4 ounces thinly sliced deli ham, julienned
• 4 ounces cream cheese, softened
• 1/2 cup milk
• 8 eggs
• 1/4 teaspoon salt
• Dash pepper
• 1/4 cup chopped sweet red pepper
• 2 tablespoons chopped green onion
• 1 teaspoon butter
• 1/2 cup shredded cheddar cheese

Directions

• Unroll each tube of crescent dough (do not separate rectangles). Place side by side on a greased baking sheet with long sides touching; seal seams and perforations. Arrange ham lengthwise down center third of rectangle.
• In a large bowl, beat cream cheese and milk until smooth. Separate one egg; set egg white aside. Beat in the egg yolk, salt, pepper and remaining eggs to cream cheese mixture. Stir in red pepper and onion.
• In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat just until set. Remove from the heat. Spoon scrambled eggs over ham. Sprinkle with cheese.
• On each long side of dough, cut 1-in.-wide strips to the center to within 1/2 in. of filling. Starting at one end, fold alternating strips at an angle across the filling. Pinch ends to seal and tuck under.
• Beat reserved egg white; brush over dough. Bake at 375° for 25-28 minutes or until golden brown.
  

Fiesta Loaf

I found this recipe at Taste of Home. It's another recipe that I think is good but that my husband LOVES! It is super easy! You can play around with it and add whatever you want!

Ingredients

• 1 round loaf (1 pound) sourdough bread
• 1/2 cup refried beans
• 4 ounces sliced Colby cheese
• 1 small sweet red pepper, sliced
• 4 ounces sliced Monterey Jack cheese
• 1 can (4 ounces) chopped green chilies
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 small tomato, seeded and diced
• 1 cup (4 ounces) shredded Mexican cheese blend
• 2 tablespoons ranch salad dressing
• 1 avocado, peeled and sliced
• 4 ounces sliced cheddar cheese

Directions

• Cut the top fourth off loaf of bread. Carefully hollow out top and bottom of loaf, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Set top aside.
• Spread refried beans inside bottom of shell. Layer with the Colby cheese, red pepper, Monterey Jack cheese, chilies, olives and tomato. Gently press layers together to flatten as needed.
• Combine cheese blend and ranch dressing; spoon over tomato. Top with avocado and cheddar cheese. Replace bread top and wrap tightly in plastic wrap. Chill.

Cheese Biscuits

Okay, so these might not be the healthiest thing for you but... they are INCREDIBLE! I have never really been a biscuit fan but I love cheese so I am hooked on these! You can't make them that often because they really aren't that healthy for you but when you feel like eating something heavenly- try these! You can serve them with soup or whatever you want!

2 cups flour
2 tsp baking powder
3/4 tsp salt
2 tsp sugar
1/3 cup butter
1 cup cheddar cheese
3/4 cup milk

Mix together in mixing bowl flour, baking powder, salt, and sugar. Add butter and mix on low until crumbly. Shred cheese and stir into crumb mixture. Add the milk and stir until blended. Drop by spoonfuls onto ungreased baking sheet. Bake at 450 for 10-12 minutes. Brush tops with melted butter.

Side notes:
*I used a fork or my hands to mix in the butter because I beater got the mixture EVERYWHERE!
*Picture coming soon
*I got this recipe from "What's for Dinner" by Jana Schofield that a friend gave me (thanks Kerry!)

Quinoa Veggie Burritos

I LOVE LOVE LOVE this recipe!! This is a MUST TRY!!

I went to a multi-grain cooking class by Joy Ercanbrack at the Kitchen Kneads in Logan, UT. (It was my Valentines Day present- thanks husbando!!) It was a fabulous class and she made multiple dishes with all types of grains. The grain she uses in this INCREDIBLE recipe is Quinoa (Keen-wa).

Side notes:
*I used the white quinoa because that is all I could find in the store. (It worked just as well)
*I use whatever wheat or multi-grain tortilla I can find at the store.
*Don't get scared of all the ingredients. It is really easier than you think! You can make it easier by using minced garlic instead of real, using lime juice from a plastic lime than a real one, etc!
*You must serve with the ranch dip! I know it doesn't make it as healthy but it is so good! It's optional to add the cilantro to the dip but if you do it tastes like Cafe Rio's tomatilla dressing- so good!
*I summarized some of the directions so if you have any questions, just ask!
*This is a huge batch (it makes 12-14 burritos) but it stores easy and is so yummy you'll want to just keep eating it!
*Sorry I don't have a picture yet! Next time I make it I will take one!

1 (15 oz) can black beans
1 (15 oz) can hominy (find in the grocery store by corn)
1 (15 oz) can black eyed peas
1 cup frozen corn
1 cup red quinoa (cooked)
1 jalepeno pepper
4 green onions
1/2 cup yellow onion
2 cloves garlic, minced
1 green pepper
2 tomatoes
1/4 cup cilantro
1 (11.5 oz) can V8 juice
1/2 tsp cumin
1/4 tsp oregano
1 small lime
1 Tbs olive oil
1 or 2 avocados
2 1/2 cup pepper jack cheese, grated
Whole wheat tortilla wraps (Papa Tortilla brand tastes good and folds easily)

RINSE THE QUINOA (it removes the saponin. You can get sick if you don't rinse it!). Quinoa will double in size when boiled so to make 1 cup cooked quinoa; boil 1 cup water and 1/2 cup quinoa. It takes about 15 minutes for the water to absorb. The grain will be open and tender to the bite when cooked.

Drain cans of black beans, white hominy, and black eyed peas. Add frozen corn. Rinse well with cool water and place colander in the sink to continue draining while preparing fresh ingredients.

Chop/dice all the vegetables and combine with the bean mixture in a large mixing bowl. Pour in V8 juice and spices. Gently fold in avocado and cheese.

Place 2/3 cup of filling in the center of a tortilla. Fold burrito style.

Spray a large cooking sheet with cooking spray. Place burritos on cookie sheet and spray the burritos with cooking spray. Bake at 400 degrees for 10 minutes or until the top is toasted golden brown. Turn burritos over and spray again and bake for 10 additional minutes until all the burrito is toasted and the filling is hot. Serve with avocado ranch dip

Wrap leftover burritos individually in foil. Reheat in oven set at 400 degrees for 10 minutes.

AVOCADO RANCH DIP
1 cup ranch
1/2 avocado
(optional) handful of cilantro

Puree in food processor

Fusilli with Italian Sausage and Baby Spinach

I got this recipe from eatingwell.com. A lot of their recipes look a little different or scary but I am going to start trying them out and I'll post the ones that are 'keepers'. My husband LOVED this recipe and it is light in calories so it is definitely a 'keeper'! I found it under the recipes for two so this recipe only makes 2 two cup servings so you will have to double or triple it if you are making it for a family! I used the wheat shells because that is all I could find at Wal-mart and I used baby spinach. There was only one Italian turkey sausage I found at Wal-mart so I used that and it was too spicy for me but my husband loved all the spice- I think that's why he liked this recipe so much!

Ingredients

• 4 ounces whole-wheat pasta, such as shells or fusilli
• 4 ounces hot Italian turkey sausage, removed from casing
• 2 cloves garlic, chopped
• 4 cups arugula, or baby spinach
• 1/2 cup halved cherry tomatoes
• 1/4 cup finely shredded Pecorino Romano, or Parmesan cheese
• 1 teaspoon freshly ground pepper
• 1/8 teaspoon salt
• 2 teaspoons extra-virgin olive oil

Preparation

1. Bring a large pot of water to a boil. Cook pasta 8 to 10 minutes, or according to package directions.
2. Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it into small pieces with a wooden spoon, until cooked through, 2 to 4 minutes. Stir in garlic, arugula (or spinach) and tomatoes. Cook, stirring often, until the greens wilt and the tomatoes begin to break down, 1 to 2 minutes. Remove from the heat; cover and keep warm.
3. Combine cheese, pepper and salt in a large bowl. Measure out 2 tablespoons of the cooking liquid; drain the pasta. Whisk the cooking liquid and oil into the cheese mixture; add the pasta and toss to combine. Serve the pasta topped with the sausage-arugula mixture.

Nutrition

Per serving: 412 calories; 16 g fat (5 g sat, 4 g mono); 45 mg cholesterol; 48 g carbohydrates; 24 g protein; 9 g fiber; 637 mg sodium; 378 mg potassium.

Breadtwists

I got this recipe from Favorite Family Recipes. It is a really simple recipe and always turns out. It's a copy cat recipe of the breadsticks at The Pizza Factory in Utah. I usually just serve with soup. I've used the dough for pizza as well.

1½ cups warm water

2 Tbsp. sugar

1 Tbsp. yeast

Let that sit for 5 minutes. Then add:

3½ cups flour

1 tsp Salt

Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.

Serve with marinara, alfredo sauce, or ranch for dipping.

*Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400 degrees for 15 to 20 minutes.

Zuppa Toscana

This is my husband's and my favorite soup. I also got this recipe from Favorite Family Recipe Blog. It is similar to Olive Garden's Zuppa Toscana. Favorite Family Recipes adds some bacon and onion but I usually leave that out. I also just put everything in the crock pot at the same time instead of waiting to put in the potatoes because I like my potatoes soft and cooked. I will serve it will breadtwists sometimes and it is fabulous!

3 cans (14oz) Chicken Broth
2 cups whipping cream
red pepper flakes (to taste)
salt and pepper (to taste)
4-5 cups chopped kale
3 to 4 potatoes scrubbed and cut into slices or small chunks (skins left on)
1 lb Johnsonville mild Italian sausage (shaped into small rounds, browned, and put on paper towels to de-grease... or if you are in a rush, just brown the sausage like you would ground beef).

Put everything except for potatoes together in a large crockpot and cook on high for 3 to 4 hours. Add potatoes the last 40-60 minutes (if you add them too soon they will get soggy).

Chicken Pot Pie Crumble

I got this recipe from Favorite Family Recipes Blog. I have gotten SO MANY recipes from her site! You should check out her site whenever you are looking for new recipes!

This is the best chicken pot pie I have ever tasted (or made!). I love the crumble on the top! I know the recipe looks a little scary but its not too bad to make and it is definitely worth it! It makes a whole cake pans worth so when I make it we have to eat it for the week but that's fine with us! (I didn't have cayenne pepper so I left it out and I will probably leave it out every time!)

1 1/2 Lbs chicken
3 cups chicken broth
2 tablespoons vegetable oil
1 onion , chopped fine (about 1 cup)
3-4 carrots, peeled and sliced (about 1 cup)
1/2 c. celery, chopped fine
salt and pepper (to taste)
4 tablespoons (1/2 stick) unsalted butter
1/2 c. flour
1 c. milk
3/4 c. frozen peas

Crumble Topping:
2 c. flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp pepper
1/8 tsp cayenne pepper
6 Tbsp unsalted butter , cut into 1/2-inch cubes and chilled
3/4 c. Parmesan cheese
1 c. heavy cream

FOR THE CHICKEN: Bring chicken and broth to simmer in covered Dutch oven over medium heat (If you don't have a dutch oven, just use a stock pot). Cook until chicken is just done (8 to 12 minutes). Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven.

FOR THE TOPPING: Combine flour, baking powder, salt, pepper, and cayenne in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal. Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces onto a baking sheet. Bake at 450-degrees until fragrant and starting to brown (10-13 minutes). Set aside.

FOR THE FILLING: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender (about 5 minutes). While vegetables are cooking, shred chicken into small bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.

Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk. Bring to simmer and stir until sauce thickens, about 1 minute. Add salt and pepper to taste. Remove from heat and stir chicken-vegetable mixture and peas into sauce.

Pour mixture into 9x13 pan (or if you have small individual-sized oven-safe dishes, you can use those-- see picture above). Scatter crumble topping evenly over filling. Bake on rimmed baking at 400-degrees sheet until filling is bubbling and topping is well browned (about 12-15 minutes). Serve hot and enjoy!

Grilled Chicken and Pineapple Quesadillas

I also got this idea from Pioneer Woman. For step by step instructions with beautiful pictures go to her blog. Her detailed recipe is posted here. I just put chicken (boiled, grilled, baked, whatever), whatever kind of cheese I have, pineapple, and any kind of barbecue sauce on whatever tortillas I have and put them in the quesadilla maker. They are heavenly!! My husband approves as well.

Ingredients

• 8 whole Flour Tortillas
• Butter Or Margarine
• 2 cups Grilled Pineapple, Sliced
• 3 whole Boneless, Skinless Chicken Breasts
• Salt And Pepper, to taste
• 3 cups Monterey Jack Cheese, Grated
• 1 whole Jalapeno, Sliced
• Cilantro
• 3 Tablespoons Barbecue Sauce

Preparation Instructions

(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)

(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)

Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.

Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)

Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.

Chicken tortilla soup

I got this recipe from Pioneer Woman. If you want step by step instructions with beautiful pictures go to her blog. If not, you can follow the recipe below! My husband and I are both big fans because the soup is light but so flavorful! Enjoy!

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-½ teaspoon Cumin
• 1 teaspoon Chili Powder
• ½ teaspoons Garlic Powder
• ½ teaspoons Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• ¼ cups Diced Green Bell Pepper
• ¼ cups Red Bell Pepper
• 3 cloves Garlic, Minced
• 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans (15 Oz. Can) Black Beans, Drained
• 3 Tablespoons Cornmeal Or Masa
• 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
• _____
• FOR THE GARNISHES:
• Sour Cream
• Diced Avocado
• Diced Red Onion
• Salsa Or Pico De Gallo
• Grated Monterey Jack Cheese
• Cilantro

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)