Vicki's Dinner Rolls/ Cinnamon Rolls

1 1/2 cup milk
1/3 cup sugar
3/4 tsp salt
1/4 cube melted butter (2tbs)
1 egg whipped
4 cups of flour
Almost a tablespoon of yeast

Bake 370 degrees Fahrenheit 10 minutes

Chicken Tortilla Casserole

3-4 chicken breast (shredded)
1 chopped onion
2 c. shredded cheese
2 cans cream of chicken soup
1 can tomatoes & green chilies
4-6 corn or flour tortillas torn up

Combine chicken, onion, soup, and tomatoes and green chili, then layer with tortilla and cheese. Cook in crock pot on low for 4-5 hours, or bake immediately for 30 min. at 350 degrees (If baking immediately chicken ahead of time for 45 min. & shred it).

Spicy Beef with Broccoli

1 1/2 lb. flank steak, trimmed of fat and cut into 1/4 inch strips
1 cup broccoli flourets, cut into bite-sized pieces
2 large stalks celery, cut into 1/4 inch pieces
2 large carrots peeled and cut into 1/4 inch slices
1 small red bell pepper, cored, seeded and cut into 1/4 inch strips
6 T. Soy sauce
5 T. Vegetable oil
1 tsp. Ground ginger
1 tsp. Salt
1/4 tsp. cayenne pepper

1- In a bowl, combine steak and soy sauce. Heat 4 tablespoons of oil in heavy 12 inch skillet over moderate heat for 1 minute. Add beef and cook, uncovered, stirring often for 5 minutes until no pink remains. Using a slotted spoon, remove steak to a warm platter and set aside.
2- Add remaining tablespoon of oil to skillet. Add carrots and broccoli and cook, stirring often for 2 additional minutes or until the vegetables are crisp-tender.
3- Reduce the heat to moderately low and return the steak and any accumulated juices to the skillet and simmer for 2 minutes. Serve with 1/2 cup or rice per serving. This recipe serves 4.

Calories per serving: Approximately 515 with 1/2 cup rice and 415 without.

Autumn Vegetable Stew

1 small butternut squash about 1 1/2 pound (750 g)
4 red boiling potatoes, about 2 lb (500 g)
1 green or red bell pepper
2 tablespoons olive oil
1 large yellow onion thinly sliced
2 cloves garlic, minced
2 cups roasted vegetable stock or low sodium chicken broth
1 1/2 cups peeled seeded and chopped tomatoes
1 1/2 cups corn kernels
1 teaspoon dried sage or 1 tablespoon chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Using a vegetable peeler, peel the squash. Halve it length-wise, scrape out the seeds and then cut into 1 inch cubes. Cut the unpeeled potatoes into pieces about the same size. Halve the pepper through the stem, end and remove the stem, ribs and seeds. Cut into 1 inch squares. Set the vegetables aside.

In a large saucepan or a dutch oven over medium-low heat, warm the oil. When hot, add the onion and garlic and cook, stirring occasionally, until the onion has wilted, about 5 minutes. Add the squash, potatoes, stock or broth, tomatoes, corn, sage, salt and pepper and stir to combine. Bring to a boil over medium high heat, reduce the heat to low, cover and simmer for 10 minutes to cook the potatoes and squash partially.

Stir in the bell pepper, raise the heat to medium and return to a boil. Cover, reduce the heat to low and simmer until the vegetables are tender but not mushy when pierced with a knife, 10-15 minutes longer. Ladle into warmed shallow bowls and serve at once.

Serves 4

Per serving:
Calories 324
Protein 8 grams
Carbohydrates 61 grams
Total Fat 8 grams
Saturated Fat 1 gram
Cholesterol 0 mg
Sodium 591 mg
Dietary Fiber 9 grams

3 Bean Salad

1 can white beans
1 can green beans
1 can red kidney beans
1 green pepper
1 small onion
1/2 or 3/4 cups sugar
1 tsp salt
1/2 tsp pepper
1/2 cup vinegar
1/2 cup olive oil

Taco Soup

Brown 1 lb. hamburger with 1 chopped onion. Stir in 1 pkg Lawry's Taco seasoning.

Then add in a pot:
1 can kidney beans (with the juice)
1 can kernel corn (with the juice)
1 can tomatoes
1 8 oz. can tomato sauce
1 can black beans
2 cups cooked pinto beans

Serve hot with shredded cheese, sour cream, and Fritos.

Pasta and Bean Skillet

1 cup salsa
2/3 cup uncooked elbow macaroni (wheat works great)
3/4 cup water
1 can white beans
1 can (15-16oz.) Kidney beans, rinsed and drained (can add corn and drained black beans if desired)
1 can (8 oz) tomato sauce
1/2 cup shredded cheddar cheese

Heat all ingredients except cheese to boiling in non-stick skillet, reduce heat. Cover and simmer about 15 minutes, stirring frequently, until macaroni is tender.

Christina's tips:

Add in 1/2 cup of diced tomatoes drained
1/2 onion sliced or 3-4 green onions
Use whatever type of noodles you have.
Crunch taco shells or tortilla chips and sprinkle on top with cheese
Add sour cream

Chicken Pillows

1 whole chicken (about 3 lbs.) cooked shredded
1 8oz pkg. cream cheese softened
4 tablespoons of butter softened
2 or 3 cans of crescent rolls
dash of salt, pepper, and onion powder or minced onion.

Mix the cream cheese, butter, salt, pepper, and onion powder together. Add the shredded chicken and mix thoroughly. Place 1/2 cup of mix on 1 crescent roll. Don't tear the rolls apart. Roll up and seal on the ends. Dip them in the melted butter, then roll them in the dressing crumbs. Place in the baking dish and bake at 375 degrees for 20 minutes of until golden brown. Serve with chicken gravy.

Ham Fried Rice

1 1/3 cups long-grain rice, soaked in cold water for 30 minutes and drained
2 cups water
1 tsp salt
1 tbs butter
2 eggs lightly beaten
1/4 cup vegetable oil
4 oz green beans, cut into 1 inch lengths
Peas and shredded carrots as desired
10 oz cooked ham, diced
1/2 tsp black pepper
4 spring onions (scallions)

Put the rice into a saucepan and pour over the water and 1 teaspoon of salt. Bring the water to a boil, reduce the heat to low and cover the pot. Simmer for 15- 20 minutes or until the water has been absorbed and the rice is cooked and tender. Remove from heat.

Melt the Butter in a large frying-pan. Add the eggs and cook for 2-3 minutes or until they are set on the underside. Stir the eggs and cook for 2-3 minutes or more until they are just set. Remove from the heat and transfer the eggs into a bowl, breaking them up with a fork. Set aside.

Add the oil to the frying pan and heat over moderately high heat. Add the cooked rice, beans, ham, and pepper, and cook for 2 minutes stirring constantly. Reduce the heat to moderately low and add the spring onions and eggs. Cook for 2 minutes stirring constantly, or until the mixture is very hot.

Transfer the mixture to a warmed serving dish and serve at once. Enjoy!

Makes 4 servings.

Manicotti

14 pieces (8oz) Manicotti, uncooked
1 3/4 cups (15 oz container) part skim ricotta cheese (or cottage cheese)
2 cups (8oz) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups (about 28 oz jar) spaghetti sauce

Cook pasta according to package directions; drain. Cool in single layer on foil. Heat oven to 350 degrees F. In a large bowl, stir together cheeses, parsley, salt and pepper. Spoon into cooled pasta tubes. Spread thin layer of sauce on bottom of 13x9x2 inch baking dish; arrange filled pasta in single layer over sauce. Pour remaining sauce over pasta; cover with foil. Bake 40 minutes. Remove foil; bake 15 minutes longer until hot and bubbly.

Makes 6-8 servings.

Cheesy Crock-pot Chicken

4 chicken Breasts
1 package cream cheese (original flavor)
1 packet dry Italian dressing
1 cup water
1 package egg noodles (or rice)

Put all ingredients in a crock pot on high for 2-4 hours. Or on low for up to 9 hours. Stir occasionally.
Don't forget to spray the crock-pot.

Make noodles/rice.

Serve creamy cheese chicken over rice or noodles.

This is a really yummy and easy recipe!

California Pizza Kitchen BBQ Chicken Pizza

This is quick and super yummy!

What you need:
Pizza Dough: I have a great quick recipe on this blog
1 lb Chicken
1 TB olive oil
2 TB Bulls-eye Original BBQ sauce (my favorite)
Cornmeal (to put on pan or pizza stone before dough)
2 cups shredded mozzarella cheese, cheddar and Parmesan. Or buy a pre made pizza mix.
1/4th small red onion
1/2 a red and green pepper (2 colors are nice for look but not necessary. 1 full pepper is fine)
2 TB chopped fresh cilantro (can use dry seasonings but make sure you cook them)

Preheat your oven 500 degrees and if using a pizza stone place it in the oven to heat up.

In large frying pan with olive oil or on a George Foreman cook the chicken just until cooked. Do not overcook. Cut cooked chicken into pieces and coat with 2 TB of BBQ sauce. Set aside in the refrigerator (for best flavor) Or put right on top of the prepared pizza to save time.

Prepare Pizza dough and then spread 1/4th cup BBQ sauce evenly over the surface of the dough leaving a small crust. Sprinkle half of the cheese over the sauce. Next add 1/2 of the onion, all the peppers and chicken. Then top off with the rest of the onion, and cheese.

Bake 400 degrees for 8-10 minutes until the pizza is hot and bubbly. Once cooked sprinkle cilantro on top, slice and serve.

WARNING: THIS IS SUPER YUMMY YOU MAY NEED TO MAKE 1 pizza per person! Ü

Vickie's Delicious Chicken Divan

1 lb fresh broccoli (cut into spears, steam or boil just a little and drain)
3 pounds cut up cooked chicken breasts (cook/ boil until chicken turns white with chicken flavoring)
2 cans Cambles condensed broccoli cheese soup
1/3 cup milk
1 cup shredded cheddar cheese
1/2 or 1 cup stove top stuffing
2-3 T melted butter

Preheat oven to 450

Spray Pam in a 2 quart casserole dish, arrange the cooked broccoli and chicken in the pan. Combine soup and milk in another bowl and poor it over the broccoli and chicken. Sprinkle cheese over the top. Combine the bread crumbs with the melted butter and sprinkle on top.

Cook 20 minutes until hot and bubbly! Serve with rice.

This is Ryans FAVORITE recipe made by his mom growing up. I love it, and my girls also enjoy this now.

Quick tip:
If you are trying to save more time, you can use frozen broccoli and just thaw it real quick in hot water, the chicken can replaced by 3 (5oz) cans of Swanson's Chicken breasts. Double this up and put in your freezer for a quick meal.

Super Simple Pesto Pasta

Another thing I like to make is pesto pasta...super simple..

Whole Wheat Pasta
Parmesan Cheese (grated from a block or preshred)
Pesto (homemade or store bought, I've tried both)
Cilantro
Tomatoes

Cook pasta, drain, then add cheese while pasta is still hot. Stir in small amounts to avoid clumps. Then add pesto and stir. Last, add cilantro and tomatoes. DONE!

It's so easy and you can add as much of any of that as you like. You could even add more veggies to it like bell peppers and I think it would taste fabulous!

:) Brenley

Spinache Quiche

Spinach Quiche -All Recipes.com

Rated:	Prep Time: 20 Minutes	Ready In: 1 Hour
Submitted By: Bailey	Cook Time: 40 Minutes	Servings: 6

"This savory deep-dish pie features herbed feta cheese that melts and mingles in every bite. The cheese is sauteed and mixed with spinach, mushrooms, Cheddar cheese and lots of garlic. This mixture is then combined with milk and eggs, and poured into a prepared crust. A bit more Cheddar cheese is sprinkled over the top, and then the quiche is slipped into the oven until it 's set."

Ingredients:

1/2 cup butter 3 cloves garlic, chopped 1 small onion, chopped 1 (10 ounce) package frozen chopped spinach, thawed and drained 1 (4.5 ounce) can mushrooms , drained 1 (6 ounce) package herb and

garlic feta, crumbled 1 (8 ounce) package shredded Cheddar cheese salt and pepper to taste 1 (9 inch) unbaked deep dish pie crust 4 eggs, beaten 1 cup milk salt and pepper to taste

Directions:

1.	Preheat oven to 375 degrees F (190 degrees C).
2.	In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
3.	In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
4.	Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving. Note from Anne McDonald: Other ways to use this recipe! Stuffed chicken - put a chicken breast between two sheets of plastic wrap and hammer flat with a mallet or cooking hammer. Then lay chicken out flat, fill with the mix, roll up, wrap with bacon and secure with tooth pics, cook on 350 for 20 to 40 minutes (just keep on checking) and there you have it. I also like to use it in place of just regular cheese for quesadillas, it works great with the Costco ones. You can just mix it with pasta and it turns out really flavorful and colorful. In an egg omelet Really the options are endless Have fun

Ham & Bacon Wrapped Chicken Bake

2-4 boneless skinless chicken breasts

corned beef slices or ham slices
Monterrey jack or Provolone cheese

cooked bacon

1 can cream of mushroom soup

1 cup sour cream

Make sure chicken is sufficiently thawed. For my family I usually use 2-3 chicken breasts and cut them in half lengthwise for smaller portions. Wrap up the chicken in 1 piece of bacon and 1 slice of corned beef or ham ( or whatever you have, I usually don't have bacon around) and secure with toothpicks. Sometimes I put a slice of Monterrey jack cheese or provolone in the middle. Brenda Robbins made us something similar to this and had cream cheese in the middle. That also sounds like an excellent idea. Place in 9x13 pan and pour the soup/sour cream mixture over the top. That's your sauce. We love to make rice with this recipe and pour the sauce over it too. Bake at 325 for 1 1/2 hours or whenever it's done!
Sarah Sturgeon

The best ever Pulled Pork

1 1/2 c brown sugar

1/2 c soy sauce

1/2 c ketchup

1/4 c honey

2 T vinegar

3 T minced garlic

1/4 t ginger powder

1 t salt

1/2 onion (sliced)

3-4 lb pork roast

Place sliced onions in the bottom of the crock pot. Add roast. Mix the rest of the ingredients and pour over the roast. Cook 2-3 on high or 4-5 on low. Shred the pork and leave in for at least an hour. Great in burritos.
Susanne Nelson


Christina's tip: Take some leftovers and roll up in tortillas. Freeze or save for leftover enchiladas. Place rolled tortillas in a pan and poor Green Chili Enchilada sauce over it. Cook 350 until bubbly and enjoy! One of our favorites. See pic below:

Knock-Off Cafe Rio Sweet Pork or Chicken Burrito or Salad

INGREDIENTS:

1- 3lb pork roast shoulder or butt

OR

6 boneless, skinless, chicken breasts

2 cans of COKE

1 1/2 C brown sugar

2 small cans diced chilis

1 - 14oz can of tomato sauce

1 1/2 t chili power

1 1/2 t cumin

DIRECTIONS:

Mix all ingredients in crock pot, then add roast or chicken. Cook the night before on low for 6-7 hours, shred pork or chicken next morning, put back in crock pot and let marinade up to 4-5 hours on warm. If you are in a hurry cook on high for 3-4 hours and then shred it and let it cook another 2.

SERVE:

In tortillas that has melted cheese on it with lime rice and black or pinto beans.

or

On a mix of greens that are on a tortilla that has cheese melted on it with fried tortilla strips.

CAFE RIO, CREAMY TOMATILLO DRESSING FOR THE SALAD:

1/2 C mayonnaise

1/2 C cilantro

1/2 t cayenne pepper

1/2 of a pkg of Hidden Valley Ranch Buttermilk Recipe Dressing Mix

1/4 C buttermilk (sub 1/4 T lemon jice and 1/4 C milk)

1 clove garlic minced

2 tomatillos quartered

DIRECTIONS:

Mix all ingredients well in a blender. Chill before serving.

Quick Chimichungas

Quick Chimichangas

1 lb ground round, chicken, fish or no meat at all. (Season to your liking ex: Beef with seasonal all salt.)
1 med onion
2 cloves garlic crushed
2 cups (8ox) 4 cheese MEX BLEND shredded cheese, divided
1 (16 oz) Can refried beans
1 (16 oz) can black beans drained
1(4.5oz) can chopped green chilies drained
½ cup picante sauce or salsa (I sometimes do a full cup)
12 (8in) tortillas
Extras: Salsa, sour cream, lettuce, guacamole
Cook first 3 ingredients in large skillet over med high heat. 8-10 minutes or until beef is no longer pink. Stirring into crumbles- drain
Stir in 1 ½ cups cheese, both beans, chilies, and salsa into beef mixture.
Place ¼ cup of beef mixture in center of each tortilla. Fold opposite sides of tortillas over filling, tucking sides in forming rectangles. Can secure with toothpicks.
Place on baking sheet; coat chimichangas with cooking spray.
Bake 425 for 8 minutes; turn chimichangas over spray again and bake 5 more minutes until crispy. Serve immediately with remaining cheese and desired toppings.
Christina note: I love this for a quick yummy meal, we usually have leftovers for Ry to take for lunch the next day. I usually save some beans and cheese out for the girls and roll them some smaller ones, since they do not like onions etc. This is also great for groups. If you are in a big hurry skip the toasting step, everything is already cooked. Enjoy!