January 2014

     Cassie- turkey burritos
     Sarah - Fresh meal Homemade pizza
     Lauri - spiced pork chops
     Lindsey-ham and cheese sliders
     Haley-burrito bowls
     Deanne-roasted chicken

December 2013

1. Cassie-Chinese LemonChicken with Lo Mein

2. Lauri - HomemadeSpaghetti with pear pomegranate salad

3. Lindsey-Sunday Chicken & Rice Casserole

4. Kimberly -pulled pork sandwiches

5. Haley-

November 2013

Sarah-Slow Cooker French Dip Sandwiches
Alisynn Dickson-slow cooker pork

Lauri Lund-potato soup

Lisa Evans-Spinach wraps. 

Lindsey Moffat-chicken Alfredo 

Crock Pot Potato Soup

1        30oz bag of frozen, shredded hash browns’

2        3 – 14oz cans of chicken broth

3        1 can of cream of chicken soup

4        ½ cup onion, chopped

5        ¼ tsp ground pepper

6        1 pkg. cream cheese

Chop onion.  In a crock pot, combine everything except the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.  Serve with cheese, bacon, green onions or anything else.

French Dip Sandwiches

2 TBLS olive oil

1 beef roast - 2 - 3 lbs.

salt and pepper

2 cups water

2 (14.5 oz) cans beef broth

1 (16 oz) pkg sliced swiss cheese

6-8 hoagie buns or rolls

4 tbls homemade dry onion soup mix (below)

homemade dry onion soup recipe

Onion Soup Mix

2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sucanat (or sugar if you prefer)
1/2 teaspoon ground pepper

Mix all ingredients in a jar, then give the jar a good shake.  I’d recommend shaking the jar to mix the ingredients well before each use.

Use 4 Tablespoons Onion Soup Mix in a recipe in place of 1 packet of onion soup mix.  

Heat olive oil in a skillet or large pot.  Sprinkle roast with salt and pepper.  Sear roast in olive oil browning each side.  Transfer roast to slow cooker.  Sprinkle spice mixture over roast.  Add 2 Cups water and both cans of beef broth.  Cook on low 8-10 hours.

Shred meat with a fork.  Cut rolls in half, butter them and place swiss cheese on top.  Stick them in the broiler for a few minutes to toast the bun and melt the cheese.  Serve with juices from cooker as au jus for dipping.

#2 No Crust Quiche

1/2 C onions chopped

1 lb mushrooms

8 eggs

2 cups chopped ham or chicken

4 T butter

1/2 C flour

2 C sour Cream

2 C small curd cottage cheese

4 C monterey Jack Cheese, shredded

1 C parmesan cheese

Saute onions and mushrooms in butter.  Mix all ingredients together and put in 9X13 dish.  Bake 350 for 40-45 minutes or until knife stuck in center comes out clean.

Minestrone Soup

1 lb sausage browned

1 qt water

2 chopped onions

2 large carrots, sliced

2 large celery sticks, chopped

28 oz can crushed tomatoes

16 oz can tomato sauce

1 T parsley

1/2 t basil

1 tsp. oregano

s & P

two cups beef bouillon or beef stock

1 can garbanzo beans, drained

1 can cut green beans

Combine all ingredients except beans.  Simmer 2-4 hours

30 minutes before serving add two cans of beans.

Turkey Burritos

1.5 lbs turkey
1 can Rotel tomatoes
1/2 yellow onion. chopped finely

1 tsp salt

1/2 tsp pepper

1/4 tsp cumin

1/2 tsp garlic powder
3 celery stalks, finely chopped

8 oz. shredded mozzarella
1 avocado
10 tortillas

Brown Turkey Meat. When mostly cooked through, add spices, celery, onion and can of tomatoes with liquid. Cook until vegetables are soft.  Simmer until most of the liquid has cooked off.

Serve burritos with cheese and slices of avocado.

Ham and Cheese Sliders

Ham and Cheese Sliders

Ingredients

·         24 white dinner rolls

·         24 pieces honey ham

·         24 small slices Swiss cheese

·         1/3 cup mayonnaise

·         1/3 cup miracle whip

Poppy seed sauce:

·         1 Tablespoon poppyseeds

·         1 1/2 Tablespoons yellow mustard

·         1/2 cup butter, melted

·         1 Tablespoon minced onion

·         1/2 teaspoon Worcestershire sauce

Instructions

1.       In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

2.       In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Chinese Lemon Chicken

4 large boneless skinless chicken breast halves
1 egg white
1 teaspoon water
1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 cayenne pepper (1/2 tsp if you like spicier)
cooking spray
1/2 lemon, cut into thin slices
1 green onion, chopped (about 1 Tbls)
1.Cut each chicken breast half lengthwise. Mix egg white and water in a medium glass or plastic bowl. Add chicken; turn to coat both sides and let stand 10 minutes.
2.Heat oven to 450 degrees. Spray nonstick cookie sheet with cooking spray. Remove chicken from egg mixture; discard egg mixture. Mix flour, baking soda and red pepper in a large resealable plastic bag. Add 1 chicken piece at a time. Seal bag; shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.
3.Bake uncovered for 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. While chicken is baking, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes;slice each piece into 5 slices. Pour sauce over chicken. Garnish with lemon slices and green onion.

Sauce:

3 tablespoons lemon juice
2 teaspoons sugar
5 tablespoons water
1 teaspoon corn starch
Pinch of salt, or to taste

Add all the ingredients in the Sauce into a small sauce pan and bring it to a quick boil. Transfer the fried chicken into the sauce, stir to coat well with the lemon sauce.