Creamy White Chili (Tina)

1 can chicken breasts or 2 chicken breasts (cut into 1-inch cubes)

1 medium onion chopped

1 1/2 tsp or 2 cloves of garlic

1 Tbls vegetable oil

2 cans (15 1/2 oz each) great northern beans, rinsed and drained

1 ½ cups water (if using canned chicken I use the broth from chicken and about ¾ c water)

2 tsp chicken boulion

2 cans (4oz each) chopped green chilies

1 tsp salt

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp pepper

1/4 tsp cayenne

1 cup (8oz) sour cream

1/2 cup heavy whipping cream

In a large saucepan, sauté chicken (if using uncooked chicken), onion and garlic in oil until chicken is no longer pink and onions are soft.  Add beans, broth, chilies, and seasonings.  Bring to a boil.  Reduce heat: simmer, uncovered, for 30 minutes.  This is where I add canned chicken.  Stir in sour cream and cream.  Remove from heat.  Serve immediately. Yield: 7 servings

Meaty Pasta Casserole (Becki)

1 pkg. (16 oz) penne pasta
1 pound ground beef
1 pound bulk Italian pork sausage
1 3/4 cups sliced fresh mushrooms
1 medium onion, chopped
1 medium green pepper, chopped
2 cans (14 1/2 oz. each) Italian diced tomatoes
1 jar (25.6 oz) Italian sausage and garlic spaghetti sauce
1 jar (16 oz.) chunky mild salsa
1 pkg. (8 oz.) sliced pepperoni, chopped
1 cup (4 oz.) shredded Swiss cheese, divided
4 cups (16 oz.) shredded Mozzarella cheese, divided
1 1/2 cups shredded Parmesan cheese, divided
1 jar (26 oz.) three-cheese spaghetti sauce

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the beef, sausage, mushroom, onion and green pepper over medium heat until meat is no longer pink; drain. Drain pasta; add to the meat mixture. Stir in the tomatoes, sausage and garlic spaghetti sauce, salsa and pepperoni. Divide half of pasta mixture between two greased 13-in. x 19-in. baking dishes. Sprinkle each with 1/4 cup Swiss cheese, 1 cup mozzarella cheese, and 1/3 cup Parmesan cheese. Spread 3/4 cup of three-cheese spaghetti sauce over each. Top with remaining pasta mixture and three-cheese spaghetti sauce. Sprinkle with remaining cheese. Cover one and freeze. Bake the other covered at 350 for 25 minutes. Uncover and bake about 10 minutes longer or until cheese is melted.

Pomodoro Tutti……….from Mimi’s cucina

Serves 4-6

7 Tablespoons Extra Virgin Olive Oil
1 Medium Red Onion – Diced
1 28oz Can Crushed Tomatoes
Salt to Taste
8 Grinds Black Pepper, or to taste
1 Tablespoon Dried Basil
________________________________________________________________________
In a large sauté pan over medium high heat:
Heat olive oil. Add onion – reduce heat to medium and sauté for 8 minutes. (Onions should be golden in color – so reduce heat if needed) Add tomatoes, salt and pepper and dried basil, simmer for 20 minutes.

Before beginning, put pasta water on to boil. Hold at simmer until ready to drop the pasta into water. Raise to the boiling point and add a good handful of salt. Time this step so that pasta and sauce are ready at the same time. Reserve a cup of pasta water. Drain pasta. Put pasta pan back onto low heat and put a couple of ladles of sauce in bottom of pan. Add pasta and remaining sauce. Toss to coat. Pasta will absorb sauce and be soooo tasty. Add some of the reserved liquid to loosen the pasta.

Serve with fresh parmigiano and a drizzle of extra virgin olive oil.

Cheesy Corn on the Cob (Kristi H)

Cheesy Corn on the Cob

Boil corn on the cob for about 10 minutes
Right out of the hot water spread cream cheese all over the corn... as thick as you like.
Then, roll the corn in shredded mozzarella until it's covered.
Last of all, drizzle Taco Bell Mild Hot Sauce (or El Pato or your favorite) all over. It's YUMMY!

This is a Hansen family recipe. I'd never had it before I was married and Adam requested it one day. You could eat this with some grilled polish sausage or hot dogs or hamburgers... etc., but we get filled up just on the corn because we like it so much we each eat 2... even the kids (without the hot sauce).

Spicy Chicken and Black Bean Enchiladas (Robin B.)

2 Boneless, skinless chicken breasts, chopped
1 tsp. Chili powder (sometimes I use a little less of each spice)
1/2 tsp. Cumin powder
1 (15oz.) can black beans, drained
1/2 cup sour cream, plus more for garnishing
1 (10oz) can enchilada sauce (use hot for really spicy enchiladas!)
8 flour tortillas (sometimes I use 10)
1 cup Colby Jack cheese, shredded, plus more for garnish
Chopped tomato, lettuce, and black olives for garnish

Heat oven to 375. Cook chicken in a large skillet, then add spices and beans, cooking on medium for 2-3 minutes or until heated through. Remove from heat and stir in half cup sour cream.
To assemble each enchilada, spread 1 Tbsp. Sauce on tortilla, place a third cup bean mixture in center of tortilla and sprinkle with 1 Tbsp. Cheese. Roll up and place seam side down in greased 13X9 inch baking pan. Repeat with remaining tortillas. Pour remaining enchilada sauce over enchiladas. Cover with aluminum foil and bake 15 minutes or until heated through. Uncover, sprinkle with remaining cheese and bake 3-5 minutes or until cheese is melted. To serve, garnish with desired toppings.
Meatless version: use an additional can of black beans, omit chicken.
Make ahead version: Prepare as directed, cover and freeze. Bake at 375 for 60-70 minutes. Again, sprinkle cheese on at end, uncover, and bake a few more minutes.

Slow Cooker Lasagna (Shiloh)

Yields: 10 servings

Ingredients:

1 pound lean ground beef

1 onion, chopped

2 teaspoons minced garlic

1 (29 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1 1/2 teaspoons salt

1 teaspoon dried oregano

1 (12 ounce) package lasagna noodles

12 ounces cottage cheese

1/2 cup grated Parmesan cheese

16 ounces shredded mozzarella cheese

Directions:

1. In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.

2. In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.

3. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.

4. Cover, and cook on LOW setting for 4 to 6 hours.

Angel Hair Pizza (Shiloh)

(from The Friend, December 2000)

1 package (7 ounces/198 g) angel hair pasta
1 egg
1/2 cup milk
1/2 teaspoon salt
1 jar (14 ounces/397 g) spaghetti sauce
2 cups grated mozzarella cheese
pepperoni
green peppers, in thin strips

1. Boil the pasta according to the package directions; drain.
2. In a large bowl, beat the egg, then stir in the milk and salt. Add the drained pasta and stir well.
3. Spread the pasta mixture on a 14″ (35.5 cm) greased pizza pan and cover it with spoonfuls of the spaghetti sauce. Sprinkle cheese over the sauce and add the pepperoni and green peppers to form holly berry clusters (see illustration).
4. Bake at 325° F (160° C) for 20�25 minutes. Remove from the oven and let cool for 5 minutes.
5. Cut the pizza into triangular slices and serve.

Spaghetti Carbonara (Teresa H)

Spaghetti Carbonara

Serves 4 | Prep time: 30 min. | Total time: 30 min.

A carbonara sauce is typically made with bacon, eggs, and cheese. We've added a little half-and-half for a silky texture.

Ingredients

1 Pound spaghetti
8oz. bacon (8 slices), cut 1 inch thick crosswise
salt and freshly ground pepper
3 large eggs
3/4 cup grated Parmesan cheese, plus more for serving
1/2 cup half-and-half

1. Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.

2. Salt boiling water generously; add pasta and cook until al dente, according to package instructions.

3. Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.

4. Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.

Per serving: 397 calories; 7.8 grams fat; 18.9 grams protein; 64.9 grams carbohydrates; 11.1 grams fiber

Note: I added a clove of garlic to the egg mixture and 1/2 tsp oregano and basil for flavor boost.

Simple Tomato Sauce (Robin B.)

This recipe is from an America's Test Kitchen cookbook. We love the flavor, it can be frozen also. This is super fast. I also have taken little spoons of tomato paste from a 6 oz. can and frozen them to have on hand for this recipe.

1 (28oz.) can diced tomatoes
4 medium garlic cloves, minced (I use the pre-minced that is sold in a jar.)
1 Tbsp. tomato paste
1 tsp. olive oil
1/8 tsp. red pepper flakes
1 Tbsp. minced fresh basil leaves (I used dried.)
salt and ground black pepper (I only used pepper.)
Pulse the tomatoes in a food processor until mostly smooth (I used my blender). Cook the garlic, tomato paste, oil and pepper flakes in a medium saucepan over medium heat until the tomato paste begins to brown, about 2 minutes. (I do this until it's just really hot, the paste doesn't seem to "brown" to me.) Stir in the pureed tomatoes and cook until the sauce is thickened, about 20 minutes. Stir in the basil and salt and pepper to taste.

Lasagna (Robin B.)

I saw this recipe on the Today show several years ago. They were doing a Mother's Day segment on favorite recipes. We have enjoyed it ever since.

1 lb. Sausage (ground beef/turkey work fine)
1 clove garlic, minced
1 lb. Canned crushed tomato
12oz. tomato paste
1 Tbsp. Basil
3 cups cottage cheese (low fat is fine)
½ cup Parmesan cheese
2 Tbsp. Parsley flakes
2 eggs, beaten (can use 1)
½ tsp. Pepper
1 lb. Mozzarella (thin sliced or shredded, less is fine)
10-12 lasagna noodles

In a medium saucepan brown meat until cooked through. Add garlic, tomatoes and paste, and basil. Add a little water to tomato paste can, swish, and add to pot. Simmer for 20 minutes, stirring occasionally. In the meantime cook noodles according to package directions. Drain.
Combine cottage cheese, parmesan, parsley, eggs and pepper in a bowl.
In 9X13 pan layer four to five noodles overlapping slightly and then layer half the sauce, half of the cottage cheese mixture, and half of the mozzarella cheese. Repeat the process again starting with the noodles. Bake at 375 for 30 minutes or until bubbly.

Spring Rolls With Carrot-Ginger Dipping Sauce (Kimberli D)

Spring Rolls With Carrot-Ginger Dipping Sauce

6 rice paper wrappers

2 cups radish sprouts (1/2 ounce)

1 red beet, trimmed and thinly sliced crosswise

1 medium carrot, peeled and julienned

1 cucumber, julienned

1 red bell pepper, stem and seeds removed, julienned

1/4 cup coarsely grated daikon

(Dipping Sauce)

3 medium carrots, peeled and coarsely chopped

1 small shallot, quartered

2 tablespoons coarsely grated peeled ginger

1/4 cup rice wine vinegar (not seasoned)

2 tablespoons low-sodium soy sauce

1/4 teaspoon sesame oil

pinch each of coarse salt and freshly ground pepper

1/4 cup vegetable oil

1/4 cup water

Make the spring rolls; soak one rice paper wrapper in a large bowl of hot water until pliable. Transfer to a work surface. Place one-sixth of the sprouts, beet slices, carrot, cucumber, bell pepper, and daikon on the wrapper, towards the bottom. Fold ends in and roll tightly to enclose filling. Repeat with remaining ingredients to make 5 more rolls.

Make the dipping sauce:
Puree carrots, shallot, ginger, vinegar, soy sauce, sesame oil, salt, and pepper in food processor until smooth. With machine running, add vegetable oil and then water through the feed tube in a slow, steady stream. Serve sauce with spring rolls. (Serves 6)

Hawaiian Tacos (Kimberli D)

Hawaiian Tacos

1 pound bulk hot Italian sausage

1/2 cup chopped onion

2 cloves garlic, minced

12 taco shells

1 cup shredded cheddar cheese

Hawaiian Pineapple Salsa (see recipe below)

In a large skillet cook sausage, onion, and garlic until sausage is browned and onion is tender; stir to break up sausage. Drain off fat. Stir in pepper sauce. spoon meat mixture into taco shells. Top with Hawaiian Pineapple salsa and sprinkle with cheese.

(Salsa Recipe) Combine 3 Roma tomatoes, seeded and chopped; 1 cup seeded, chopped cucumber; and one 8 ounce can pineapple tidbits, drained; 1/3 cup chopped onion; 1-2 fresh jalapeno peppers, seeded and chopped; 2 Tablespoons snipped fresh cilantro; and 1 Tablespoon packed brown sugar. Cover and refrigerate up to 2 hours; if refrigerated more than 30 minutes, serve salsa with slotted spoon.

Cashew Chicken (Kimberli D)

Cashew Chicken

1 pound boneless chicken, cut into 1 inch strips

3/4 cup orange juice

1/3 cup honey

1/4 cup soy sauce

1 Tablespoon corn starch

1 teaspoon ground ginger

1 teaspoon garlic salt

1/2 teaspoon pepper

2 Tablespoons vegetable oil

4 green onions, cut

3 large carrots, cleaned and sliced

2 celery stalks, sliced

1 cup cashews

Hot cooked rice

Combine juice, soy sauce, honey, cornstarch and seasonings. Set aside. Heat oil until it begins to smoke. Stir fry vegetables for several minutes until the onions become fragrant. Remove from skillet, heat another tablespoon of oil until smoking and stir fry chicken pieces until browned and tender. Add cooked vegetables, cashews and sauce mix. continue cooking until sauce bubbles and thickens. Serve over hot rice. Makes 4-6 servings.

Kids Favorite Cheesy Meximac (Kimberli D)

Kids Favorite Cheesy Meximac

1 16 ounce box rotini pasta

2 scallions, or green onions, trimmed and sliced

1 Tablespoon unsalted butter

1 Tablespoon all-purpose flour

1 1/2 cups milk

1/4 teaspoon salt

1/8 teaspoon black pepper

16 ounces pepper jack cheese, grated

1 10 ounce can mexican-flavored corn, drained

a pinch of chili powder

Heat oven to 350 degrees. Coat an 11X7X2 inch baking pan with non-stick spray. Bring a large pot of lightly salted water to a boil. Add rotini and cook 5 minutes. Add scallions and cook an additional 2 minutes. Drain and set aside. In a medium-size sauce pan, melt butter over medium heat. Whisk in flour until smooth. Gradually add milk, whisking constantly, until smooth. Stir in salt and pepper; bring to a simmer. Cook simmering, 4 minutes. Remove from heat. Add half of the shredded cheese to milk mixture; whisk until smooth. Stir in corn, then combine in large bowl with pasta and scallions. Pour half into prepared dish; top with half of remaining cheese. Repeat, ending with cheese. Bake at 350 degrees for 25 minutes. cool slightly before serving.

Grilled Asian Chicken Drumsticks (Kimberli D)

Grilled Asian Chicken Drumsticks

2 Tablespoons Soy sauce

1 Tablespoon olive oil or vegetable oil

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

2 cloves of garlic, finely chopped

8 chicken drumsticks

Heat grill. In a small bowl, mix all ingredients except chicken. Brush mixture over chicken. Place chicken, bone sides down, on grill over medium heat. Cover grill; cook 15 to 20 minutes. Turn chicken. Cover grill; cook 20 -40 minutes longer, turning 2-3 times, until juice of chicken is clear when thickest part is cut to bone.

Grilled Beef and Corn Kabobs (Kimberli D)

Grilled Beef and Corn Kabobs

1/3 cup vegetable oil

1/4 cup Red Wine Vinegar

1 Tablespoon chopped, fresh or 1 teaspoon dried thyme leaves

1/2 teaspoon ground red pepper (cayenne)

1 clove of garlic, finely chopped

1 1/2 pound boneless beef top round steak, cut into 1-inch cubes

12 mini corn cobs, thawed

2 green or red bell peppers, cut into 1 1/2 inch pieces

In a non-metal bowl or resealable food storage plastic bag, mix oil, vinegar, thyme, red pepper and garlic. Add beef; stir to coat with marinade. Cover dish or seal bag and refrigerate, stirring occasionally, at least 4 hours but no longer than 24 hours to marinate. Heat grill. Remove beef from marinade; reserve marinade. On each of six 10-12 inch metal skewers, thread beef, corn and bell peppers alternately, leaving space between each piece. Brush with marinade. Place kabobs on grill rack over medium heat. Cover grill; cook 15-20 minutes for medium beef doneness; brushing with marinade and turning frequently. Discard any remaining marinade.

Spicy Mexican Pizza (Kimberli D)

Spicy Mexican Pizza

1 can Pillsbury Refrigerated classic pizza crust or 1 can thin pizza crust

1/2 pound chorizo sausage (not smoked)

1 8 oz. can tomato sauce

1 can (7-11 oz) can Chipotle Chile in Adobo sauce

1/4 cup chopped fresh cilantro

1 can (2.25oz.) sliced olives, drained

2 cups shredded Colby-Monterey Jack Cheese

Heat oven to 400 degrees. Spray or grease 15X10X1 inch pan. Unroll dough in pan. Starting at the center, press out dough to the edge of the pan. Remove sausage from casings; place in 10-inch skillet. Cook over medium-high heat, stirring frequently and breaking sausage up, until no longer pink. Remove sausage from skillet; drain well on paper towels. In blender, place tomato sauce and chipotle chile. cover; blend on high speed until smooth. Spread tomato sauce mixture evenly over crust. Sprinkle with cooked sausage, cilantro, olives and cheese over sauce. Bake classic crust 15-18 minutes, bake thin crust 12-15 minutes, or until cheese is melted and crust is crisp and lightly browned. Cut into 8 servings.

Easy Crispy Potato Chicken (Karina)

-2 cups instant mashed potato flakes
-1/4-1/2 cup melted butter
-Lawry's Seasoned Salt
-Pepper
-4 chicken breast halves

Dip chicken pieces into melted butter then roll in dry mashed potato flakes (for a helthier version, spray chicken with Pam then roll in potato flakes). Spray baking dish with Pam and lay chicken in dish. Sprinkle each piece of chicken with Lawry's Salt and pepper and drizzle remaining butter over chicken. Bake uncovered at 350 for 30 minutes or until chicken looks golden brown and crispy.

Single Skillet Baked Ziti (Kristi H)

3 cans chopped tomatoes, with juice
6 cloves garlic, minced
1 Tablespoon olive oil
2 cups water
12 ounces ziti pasta
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon rosemary
1/2 teaspoon basil (1/4 cup fresh - omit rosemary if using fresh basil)
1/2 cup parmesan (1/4 cup if it's the green can)
3 T powdered milk + 1/2 cup water
1 cup mozzarella cheese, grated

heat oil in a large skillet. add garlic and cook for a minute or so. add in tomatoes and juice and water. add salt, sugar and pepper. add ziti. stir well and reduce heat to medium-ish. cover and stir every few minutes, maintaining heat for a vigorous simmer, for a total cooking time of 12-15 minutes. after pasta is cooked, stir in rosemary, basil, parmesan and milk. (if you don't have an oven safe skillet, transfer everything to a baking dish.) top with mozzarella and place in a preheated 475 degree oven for 10 minutes until the cheese is melted and bubbly and browned.

Sweet Chili (Robin B.)

To make this fit the "food storage" theme I will be using dried onion and garlic powder. I am also using ground turkey.

2 lbs. ground beef 2 large onions, chopped
2 cloves minced garlic
2 tsp. chili powder
1 tsp. EACH cumin, black pepper, and dried oregano
1 can (28 oz.) diced tomatoes 1 can (28 oz.) tomato sauce
1 can (16 oz.) kidney beans, drained and rinsed
½ cup packed light brown sugar
1 lb. elbow macaroni, cooked according to package directions
Brown ground beef, onions and garlic. Add all remaining ingredients, except pasta. Bring to a boil; simmer uncovered 30-35 minutes. Let stand 10 minutes, serve over pasta.