Jami C's Remoulade

 Chop and blend together:   
1/4 c Parmesan   
1/4 c Italian salad dressing       
can black olives 
can green olives     
garlic clove     

Jennifer C's Sausage & Tortellini Soup

        from All Recipes Magazine                                                                                             
1 lb sweet Italian Sausage (casings removed) or breakfast saus
1 c finely chopped onion                               
½ t dried oregano
2 cloves garlic, minced                                   
8 oz can no–salt added tomato sauce
5 c low sodium beef broth                             
1 ½ c thinkly sliced zucchini (6 oz)
½ c water                                                            
3 T chopped fresh parsley (or a little dried)
½ c red wine   *opt                                           
8-12 oz fresh or frozen cheese tortellini
2 c no-salt added canned diced tomatoes  
¾ c fresh parmesan cheese
1 c thinly sliced carrots
¼ c roughly torn fresh basil leaves


1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
2. Saute onions and garlic in drippings. In a CP pour in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Skim fat from the soup. Stir in zucchini and parsley. Cook on low 5-6 hours. Add tortellini during the last 30-60 minutes. Sprinkle with Parmesan cheese on top of each serving.

Freezer to Crock Pot Stupid Easy Chicken

If you click on the label, "Freezer to Crock Pot" you will have recipes for 15 meals that you can toss in Ziplock Baggies, Freeze, and pop in the Crock Pot when needed.

This one comes from my first best friend, and fellow lover of cooking, Lisa.

Stupid Easy Chicken in Crock Pot

3-4 chicken breasts (cubed if not frozen)
2   14 oz cans Italian diced tomatoes
1 envelope Lipton Savory Herb & Garlic soup mix (note by Stephanie, my husband couldn't find this so we just used the original soup mix)
fresh basil and more Italian spices

Toss all ingredients in bag and freeze. Cook on low 6-8 hours.
Serve over bow tie pasta. Sprinkle with parmesan.

Crock Pot Cheesy Chicken by my friend Jennifer B

2-3 lbs boneless, skinless chicken breasts 2 cans cream of chicken soup 1 can cream of cheddar soup noodles or rice 1. Spray Crock with Pam. 2. Add chicken. 3. Add soups. 4. Cook 7-8 hours on low or 3-4 hours on high. 5. Serve over noodles or rice. In my opinion: This is definitely yummy and easy so we have it often.

Pat's Teriyaki Chicken

Pat's Teriyaki Chicken This is my friend's mom's recipe
8 chicken breasts
1 pk slab peppered bacon
1 bottle KC Masterpiece Honey Teriyaki Marinade

1. Cut breasts in half.
2. Wrap 1/2 piece bacon around each.
3. Place seam-side down in 10x12 dish sprayed with Pam.
4. Pour marinade over.
5. Bake at 350 for 45 minutes.

Green Chile Chicken Soup

Green Chile Chicken Soup recipe from a friend

can Northern beans (or cannelini)
can chopped Green Chiles
can shredded chicken
can chicken broth
can shoepeg corn
*I also add 1 c instant rice, uncooked

garnish: shredded cheese
sour cream
tortilla chips

Dump it all into the pot, heat at about medium until heated through. Serve!

In my opinion, this was fabulous. The first time I tried it I went back for seconds and would have have thirds but I didn't want to look like a pig.

Hamburger Noodle Casserole

1. Cook pasta according to directions.

2. Mix softened cream cheese with cottage cheese.

3. Mix browned ground beef with your favorite pasta sauce.

4. Spread cheese mixture on top of noodles.

5. Spread meat mixture on top of cheese mixture.

6. Sprinke cheese over the top. Bake for 30 minutes.

7. Enjoy!

Hamburger Noodle Casserole from my friend Heather Anne
-1 pkg egg noodles, cooked according to pkg directions (7 minutes)
-8 oz cream cheese, softened and 8-12 oz cottage cheese MIXED TOGETHER
-1 lb ground beef, browned (I always brown about 5 lbs at a time and keep in freezer) and
1 jar spaghetti sauce MIXED TOGETHER
-2 cups shredded cheese (any kind: cheddar, Italian, etc..)

1. Layer egg noodles, cheese mixture, and beef mixture into 2 8x8 pans (or 1 9x12). I always line one pan with foil so I can freeze it uncooked). Cover with shredded cheese.
2. Bake uncovered at 350 for 30 minutes.

NOTES 2/4/10
I decided to make this meal for a meal swap. I learned a lot:
-Get the cream cheese out hours before you start and open the packages plus cut the cream cheese into cubes for easier mixing.
-Start the pasta first and let a few batches finish before you begin the ground beef. I thought it would be a great idea to use my stock pot with the strainer insert so I could save the hot water rather than using new, cold water everytime. It took 30 minutes to bring the water to a boil the first time and almost 30 minutes to bring the same water back up to a boil after pullin the insert and dumping the noodles!
-Have everything out and ready to go to make it faster, including your meat strainer with a large bowl to catch the grease, a bowl to mix the chream cheese and cottage cheese, and a bowl to mix the meat and sauce. Once you have noodles in every pan you can go, go, go!
-If you have a friend who is about to have a baby, make an extra one and freeze it to pass along to her.
-I decided to calculate the cost since I purchased all ingredients at once and I am OCD like that. I shopped at HEB and this is what it cost me:

noodles $1. 44 ea
Philly cream cheese $1. 29 ea
Cottage Cheese (bought 24 oz) $ .60 ea
spaghetti sauce $1.89 ea
ground beef (bought 5 lbs) $ 1.60 ea
mozzarella cheese 2 cups $1. 88 ea

$8.70 for 8-10 servings

It took almost 3 hours to complete 6 meals but it would have been quicker if the water didn't take so long to boil.

Impossibly Easy Cheeseburger Pie

Our wonderful friend Julia not only coordinated meals for us right after Abby was born, but she also brought us this dish. I had seen this recipe before but hadn't made it. I definitely recommend it if you are looking for something quick and child-friendly. My picky eaters liked it.

Impossibly Easy Cheeseburger Pie by Bisquick

1 lb lean (at least 80%) ground beef * I always keep some pre-cooked in the freezer*
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4. Bake about 25 minutes or until knife inserted in center comes out clean.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes.

Lemon-Parmesan Linguine

Lemon-Parmesan Linguine my friend Randi's recipe One of our family favorites!

3/4 lbs linguine
3/4 c whipping cream
1 T butter
3 T FRESH lemon juice
1 T lemon zest
1/2 fresh Parmesan cheese

1. Cook pasta according to directions (use salt). Drain.
2. Bring cream and butter to a simmer in large saucepan over medium-high heat. Mix in lemon juice and peel. Add pasta, toss.
3. Season with salt and pepper. Add parmesan.

In my opinion: Yummilicious! It really is quick too. My kids and husband love it so we have this several times each month.

Chicken Yum Yum

Chicken Yum Yum by Jennifer P

6 boneless, skinless chicken breasts
1 c long grain rice (uncooked) I used 1 1/2 c
1 envelope onion soup mix
1 can chicken broth
1 can cream of chicken soup
8 oz shredded cheddar cheese
1/2 can water
margarine

1. Grease a casserole dish 11x8 or a little smaller. Mix together rice and soup mix. Spread evenly onto bottom of pan.
2. Lay uncooked chicken breasts on top of this.
3. In a bowl, whisk together broth and cream of chicken soup. Pour this mixture over the chicken. Smooth over. Add water.
4. Bake covered 1 1/2 hours at 350 (This was too long for me). After 30 minutes of cooking, sprinkle cheese on top and bake last hour uncovered.

Roasted Garlic Spread

Roasted Garlic Spread

Another great recipe from Lisa
1 large head garlic, unpeeled
1 Tbsp olive oil
1 8 oz. pkg cream cheese, softened
1/4 cup butter or margarine, softened
1/2 tsp salt
2 Tbsp minced fresh chives

Peel outer skin from garlic, leaving head intact. Place garlic in a small baking pan, drizzle with oil, cover with aluminum foil and bake at 350 for 25 minutes. Remove aluminum cover and bake 8 to 10 additional minutes or until garlic is soft. Remove from oven, and let cool completely. Remove and discard papery skin from garlic. Scoop out garlic pulp with a small spoon into a bowl. In another mixing bowl beat the cream cheese and butter at high speed until light and fluffy. Add garlic and salt, beat until blended. Stir in chives with a spoon. Store spread in refrigerator. Serve over warm sliced French bread or with crackers. (I have served this with all kinds of crackers and that little sliced baguette bread. It is yummy!) Lisa B

Pasta Bake

 from my sweet friend, Denise B

If you are making this to freeze, double the recipe and pour into 2 9x13 containers. Leave the cheese off the dish you are freezing until you have cooked the meal.

1 egg
1 small sour cream
1 package spaghetti
1 jar pasta sauce
1 lb. Italian sausage (I pre-cook & keep in freezer)
8 oz shredded mozzarella cheese

1. Cook spaghetti according to package directions and drain.
cream.
2. Brown Italian sausage (remove casings 1st) and drain.

3. In a large bowl mix egg and sour cream.

4. Add drained spaghetti and mix.

5. Spread into a lasagna pan (9 1/2 x 13 1/2).

6 Pour sauce over, sprinkle with Italian sausage and mozzarella cheese.

7. Bake at 375 until cheese has melted (about 15-20 min).

Baked Ziti

Baked Ziti Cori's recipe

1 lb dry ziti pasta (or penne)
1 onion, chopped
2 26 oz jars spaghetti sauce
6 oz provolone cheese, sliced
1 1/2 c sour cream
6 oz mozzarella cheese, shredded
2 T grated Parmesan cheese
1 lb ground beef (I keep pre-cooked in freezer)

1. Cook pasta al dente & drain.
2. In a large skillet, brown onion and beef together. Drain. Add spaghetti sauce and simmer 15 minutes.
3. Preheat oven to 350. Butter a 9 1/2 x 13 1/2 baking dish. Layer as follows: 1/2 ziti, provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese, and remaining sauce mixture. Top with grated parmesan cheese.
4. Bake for 30 minutes in preheated oven, or until cheeses are melted.

Chicken Piccata with Mushrooms

Chicken Piccata with Mushrooms by my friend Randi

4 boneless, skinless chicken breasts
s & p
1 T flour
2 T Olive Oil
2 T butter
1/2 lb mushrooms, sliced
1/2 c white wine
1/4 c lemon juice
3 T capers (what to do with the rest of your capers? Tuscan Pork Chops)
4 t grated Parmesan
thin slices lemon to garnich

1. Sprinkle breasts with s & p and flour. Brown on both sides in O.O. & butter. Remove to platter.
2. Add a little more butter & saute mushrooms until tender. Remove mushrooms and set aside.
3. Add wine and lemon juice to skillet. Deglaze pan & simmer a few minutes, scraping up bits.
4. Add capers and parmesan. Return chicken & mushrooms and simmer 2 minutes. Turn chicken and simmer 2 minutes or until heated through.

Randi doubles sauce which adds cooking time.

Grilled Tuscan Chicken Sandwich

1 point without bun. 
 hamburger buns are 4
Cibatta buns are 7
Sourdough buns are 6

Don't cover that grill yet. I want to share something a friend from church told me. When you grill chicken, grill extra and you can use it over the next week for salads, fajitas, pasta salad, and other meals that call for cooked chicken. What a timesaver!

My first best friend Lisa sent this one. I moved next door to Lisa when I was 2. Through the years I moved away and we lost touch but fate brought us back and I can't imagine life without her.

Grilled Tuscan Chicken Sandwich
cooking spray
4 1 lb boneless, skinless chk breast halves
3 Tbsp Mrs. Dash Tomato Basil Garlic Seasoning Blend
1 lg red pepper, thickly sliced
1/4 c sliced ripe olives
1 Tbsp olive oil
4 lg sourdough rolls
4 lg romaine lettuce leaves, cleaned, dried, torn in half widthways

1. Spray each breast and sprinkle with 2 T Mrs. Dash
2. Grill chk and peppers for 5 min. on preheated grill. Turn and grill another 5 min or until chk juices run clear when pierced.
3. Remove and cool slightly.
4. In a bowl, combine olives, oil, and remaining Mrs. Dash.
5. Cut rolls in half and spread olive mixture on each side of roll.
6. Layer lettuce leaf half, chk, red pepper, another leaf, and top of roll. Serves 4
Prep: 10 min Cook 10-15 min

Swiss Chicken Casserole

Swiss Chicken Casserole by Crock Pot
6 sm breasts
6 slices Swiss cheese
can cream mush soup
1/4 c milk
2 c herb stuffing mix
1/2 c butter, melted

1. Spray C.P. with cooking spray. Arrange breasts in C.P. Top with cheese, layering if needed.
2. Combine soup & milk in bowl. Pour over cheese.
3. Sprinkle with stuffing mix.
4. Drizzle melted butter over. Cook on low 8-10 hours or high 4-6. Serves 6.

In my opinion: This is one of my all-time favorite C.P. recipes! You must try it!