My meal list and shopping planner

November 2009 Meals


Dinners
Spaghetti & Meatballs (2 meals)
Chicken Strips
Lasagna (2 meals)
Bajio Chicken (2 meals)
Homemade Pizza (2 meals)
BLT’s
Fried Rice & Teriyaki Chicken
Sub Sandwich
Nachos
Chicken Chili
Red Chicken Enchilada’s (2 meals)
Roast (2 meals)
Chicken Pot Pie
Potatoes & Beef White Sauce
Chicken Alfredo
BBQ Ribs
Pigs in a blanket
Turkey Dinner (2 meals)
Turkey Noodle Soup
Chili Fries




Lunches
Corn Dogs
Nuggets
PB & J
Pepperoni Rolls
Quesadillas

Breakfasts
Bagels
Eggs & Toast
Granola
Pancakes
Cinnamon Rolls
Sausage Omelet
Hootenannies

Snacks
Pumpkin Cookies
Frozen Hot Cocoa
Apple Cider
PB& J Pockets
Carrots & Ranch
Baby Cucumbers
Pies

Taco Salad

An oldy but a goody...This is ALWAYS gobbled up at my house!!!

1 lb. ground beef
1 can drained kidney beans
1 envelope taco seasoning mix
1 bag washed Romaine lettuce
3-4 sliced scallions or 1/2 cup diced red onion
3-4 diced fresh tomatoes
1 cup shredded Monetary Jack cheese
1 cup corn chips ( my kids like ranch or regular Doritos)
fat free Catalina salad dressing
tortilla bowls (optional)

Brown ground beef in a skillet, drain fat, add taco seasoning mix and prepare as directed on package. Set aside.

In a large salad bowl combine: lettuce, sliced scallions (or onions), diced tomatoes, shredded cheese, seasoned ground beef, corn chips, and salad dressing.

Toss gently and serve immediately in tortilla bowls.

Chicken Waldorf Salad

Chicken Waldorf Salad
(I double this)
Ingredients:
• 3 cups chopped cooked chicken
• 2 red brae burn, cubed
• 2 cups Red Grapes washed and halved
• 4 celery ribs, sliced
• 4 green onions chopped
• 1/2 cup chopped walnuts
Dressing
• 1 1/2 cup mayonnaise
• 4 TBsp teaspoon Dijon mustard
• 3 teaspoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
Garnish
• 1/2 fresh romaine lettuce or Spinach
Directions
1.
Mix together chicken, apples, celery, grapes, green onions & nuts in a bowl.
2.
Whisk together, dressing ingredients.
3.
Season to taste.
4.
Pour over chicken mixture in bowl; toss well.
5.
Refrigerate at least 2 hours.
6.
Arrange lettuce or Spinach on serving plates; top with chicken Waldorf salad. ….
ALSO….GREAT in Pita, Tortilla or Toasted Bread.

Spinach Salad w/ Bacon, Feta, Red Onion and Yellow Raisins

* Quick Salad to take to those Family Picnics/ Reunion….or work party’s everyone loves it!!!

Ingredients:
• 1/2 lb bacon
• 2 lb spinach, (or box of prewashed Spinach from Grocery Store, take a couple handfuls out)
• ½ Chopped Red Onion
• 1 cup Yellow raisins
• 1 cup Feta Cheese

DRESSING

• 1/2 cup mayonnaise
• 3 TBSP of Bacon drippings
• 1/2 small onion, finely grated
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 1/2 tablespoons sugar
• 1 1/2 teaspoons Dijon mustard

Directions
1.
Cook bacon until crisp.
2.
Drain on paper towels; reserve 3 tblsps drippings for dressing.
3.
Crumble bacon; add bacon, Onion, raisins, and Feta to Spinach.
4.
Combine mayonnaise, onion, oil, vinegar, sugar and mustard with reserved drippings.
5.
Toss with dressing or put lid on and shake Box of Salad…..

YUMMMO!

Garlic noodles and Veggies :0) for Chavonne

Garlic noodles and veggies


• 3 tablespoons Olive Oil
• TB spoon minced Garlic with juice
• Half yellow onion diced
• 2 medium tomatoes
• 2 medium zucchini, thinly sliced
• 2 medium yellow squash, thinly sliced
• 1 red pepper or bell pepper sliced or chopped
• 2 red potato with peel on cubed
• 1 cup sliced mushrooms
• 1 1/3 cups shredded mozzarella cheese
• 1 box Rotatini Noodles cooked andante ( I like the whole wheat ones)
• ½ cup chicken broth
• ½ cup whipping cream (unsweetened)
• Sea sat to Taste
Directions
1.
In a large skillet, melt butter and lightly brown Garlic and Onions.
Add chicken broth.
2.
Bring to boil.
3.
Add veggies; simmer, covered 10 minutes or until and veggies are tender.
4.
Add Pasta and Whip Cream….
Add Salt to taste and Garlic Powder if you want MORE Garlic….
5.
Toss with cheese and serve.

Homemade Chicken Noodle Soup ~ for Chavonne :0)

Homemade Chicken Noodle Soup

1 whole Chicken (make sure you have taken the "innards" out)
Salt, pepper, onion powder, garlic powder, basil and bay leaf
6 chopped Red Potato with skins on
3 cups baby Carrots
1 white or yellow onion chopped
1 can whole kernel corn

Last add Homemade Egg Noodles (recipe below) Thanks Wendy!!!

Egg Noodles

2 eggs slightly beaten
1 cup warm water
2 tablespoons canola or olive oil
1 teaspoon salt
3 cups all-purpose flour

Mix all ingredients together with an electric mixer (I use my Boche) until a dough is formed. Roll out thin (1/8-inch or so) on a heavily floured surface. Cut into short, thin strips with a pizza cutter. Dredge heavily in flour before adding them to the pot of chicken soup. Once dropped into the soup, mix soup thoroughly. Add a handful of noodles at a time.



1.
In a large pot boil a whole chicken (make sure you have taken the "innards" out). (Place chicken in pot and add water until chicken is covered. Add salt, pepper, onion powder, garlic powder basil and bay leaf. Then bring to a boil. Simmer for about 3-4 hours.) Remove chicken from broth. Reserve broth.

2.
Take meat off of bones. Discard all fat, bones and cartilage. Add chicken meat back into pot of broth. Add more water and spices (salt, pepper, onion powder, garlic powder, basil and bay leaf). You want to leave about 5 (or so) inches between water level and top of pot. Bring to a boil.

3. Add Veggies: Boil until semi soft


4.
Add homemade egg noodles and stir. Let boil for 5-10 minutes, then serve hot.

Summer Chicken Stew

I made the recipe up when I was looking at all the wonderful things out of my garden…and it was a rainy cold day. It is now a family favorite; it has so many good veggies in it and is so pretty it is fun to serve for friends and family with some homemade wheat rolls.
(Ads always I double…because I LOVE leftovers!)
Ingredients:
• 2 cups diced cooked chicken (boiled)
• 2 ½ inch sliced small zucchini’s
• 2 ½ inch sliced small yellow squash
• 3-6 small green onions, finely diced
• 3 peeled Sweet Potatoes
• 1 cup baby carrots
• 4 cups warm water
• 1 cup dry Poultry Gravy mix
• 2-3 bay leaves
• 1 pinch basil
• 1/2 teaspoon fresh rosemary, snipped (optional)
• 3 tablespoons butter
• In a hurry I just use a basic Miss Dash seasoning
Directions
1.
Pam Crock-Pot or rub with Olive Oil.
2.
In Bowl mix Gravy mix and water with seasonings together…Pour in Crock-pot.
3.
Place all the rest of ingredients into crock pot.
4.
Cook on "low" setting for approximately 6 hours.

YUMMY!!!! GREAT Ham Leftovers Meal~ Ham and Scallop Potatoes in Crockpot

Crock Pot Ham and Scallop Potatoes
(I double this)
Ingredients:
• 6 cups red potatoes, cut into ½ inch slices
• 2 cups cooked ham, cubed
• 2 teaspoons instant minced onion
• 1 (10 3/4 ounce) can condensed cream of celery soup (or cream soup of your choice)
• 1/2 cup milk
• ¾ cup shredded cheese of your choice
• pepper to your taste ( there is enough salt between the soup and cheese)
Directions
1.
Spray down Crock pot with Pam..or rub down with Olive Oil.
Mix soup and milk, in a small bowl.
2.
Layer 1/3 the soup, 1/2 the ham, ½ potatoes ½ the cheese, ½ th3 onions sprinkled and then repeat for the second layer.
3.
Cover and cook on low heat for 7 to 9 hours or until potatoes are tender.

Copycat Crispy Green Bean Fries(TGI Friday's)

* This is my favorite appitizer EVER!!!
I had it on th eway back home in the airport in Dallas...and decided to find the resipe...

35 min | 15 min prep |
Ingredients

Wasabi Cucumber Ranch Dip
1/2 cup bottled ranch dressing (Hidden Valley is best)
1/4 cup cucumber, peeled, seeded, minced
1 tablespoon milk
1 1/2 teaspoons prepared horseradish
1 teaspoon cider vinegar
1 teaspoon wasabi powder
1/8 teaspoon salt
1 pinch cayenne pepper


Green Beans
1 egg, beaten
1 cup milk
4 cups vegetable broth or chicken broth
6-8 ounces fresh green beans
1 cup flour
1 cup plain breadcrumbs or seasoned dry bread crumb
3/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
vegetable shortening, for frying or vegetable oil

Directions
1 Combine dip ingredients in blender. Blend until smooth.

2 Place in bowl; cover and chill till ready to use. Dip will thicken as it chills.

3 Place beans in the broth.

4 Bring to a boil and cook 15 minutes, then place in cold water to stop cooking process.
5 Mix beaten egg with milk in a shallow bowl.

6 Measure 1 cup of flour into another shallow bowl.

7 Combine bread crumbs, 3/4 teaspoons salt, black pepper, onion powder and garlic powder into a third bowl.

8 Take a handful of beans out of the water and shake off excess liquid.

9 Coat the beans with the flour, shaking to remove excess flour.

10 Dip the beans, one at a time, into egg/milk mixture, then dip in breadcrumb mixture.

11 Place the beans on a plate until all are coated.

12 Heat the shortening or oil to 350°F in a heavy skillet(or use deep fryer). Use enough to cover the beans, about 1 1/2 inches.

13 Fry until golden brown, about 1 1/2 minutes.

14 Drain on paper towels.

15 To serve, place on a large platter and serve with the wasabi cucumber ranch dip.
Enjoy

Easy Bread & THE BEST/EASIEST ROLLS

I use my standard bread recipe for everything I make I will give you that and then what I do for the Focacia,THE BEST rolls!  This makes a BIG ball of dough ...I mix it in my Boche mixer. The rolls you DON'T even have to knead..just pull the dough straight out of the mixer!!!!

BREAD
 10-12 cups Flour ( depending on my mood I use white, wheat or half and half)
1/2 cup sugar
5 Cups warm water
1 cup dry milk
1 cube melted
1 Table spoon salt
3 TBsp Dry FAST acting yeast (Not just active yeast but fast acting) 

In Bread Mixing Machine Add water, Milk, & Melted butter & 5 cups flour  Mix for one minute....allow to be on lowest setting as you add1 cup flour, Salt, & Yeast. Scrape side of Mixer and mix a little longer.Then while the mixer is on slowly begin adding cups of Flour. Usually I end up adding between 5 to six cups.Once the the dough is all completely pulled away from the mixing bowl you don't need anymore flour. Put lid on Mixer and mix on speed number two for 4 minutes.Once it is finished I cover the counter top with oil, If I am making regular bread I use Veggie oil, if I am making peperoni rolls and Focacia i use Olive oil.

I remove the Dough and knead it on the counter. What ever dough I am using a rework it on the counter top for a couple of minutes. I separate the Dough and what I am not using I cover with a hot wet dish towel.This recipe yields, 5 loaves of bread, or two cookie sheets of rolls and one loaf of bread.

Usually I make I cookie sheet of pepperoni rolls, one cookie sheet of cinnamon rolls and a loaf of regular bread or Focacia. 


For the Focacia , I knead it pretty well , oil down my Pizza stone and work the dough like I would pizza creating a round even circle.Once it is pretty even I add a little Olive oil to the top and create a lot of dimples in the top of the dough with my hands. Then comes the toppings you can use what ever you like , most of the things I like to add are, seat salt, fresh chopped Basil , lots of Rosemary, Fresh Chopped Garlic ( I use the minced in water garlic you can buy in a jar, it is sooo yummy toasted into the bread), dried onions or fresh chopped green onions, sun dried tomatoes, Mozzarella, Parmesan, Toasted nuts...it really is up to you.

I then dimple the bread again...and bake it at 350 for about 30 minutes.After it has cooled I use a pizza cutter and slice into wedges.

Over 50 MEAL idea's

Not all of these are gourmet meals ...but this is just a list of meal idea's that are nice to browse on days I feel like I am out of Idea's.

* If you want a recipe of the following let me know!!!

Grilled Cheese and Soup

Teriyaki Chicken

Tuna Casserole

BBQ Ribs

Hootenannies

BLT’s

Stroganough and Potatoes

Pizza

Fajitas

Sloppy Joes

Roast

Spaghetti

Enchilada’s Red, or White

Chicken Cabbage Salad

Taco Salad

Waldorf salad

Roast

Summer Stew

Baked Ziti

Homemade Chili & Bread

Pesto, baguette and veggies

Pancakes & Eggs

Chicken Broccoli Casserole

Chili Fries

Fried Chicken Strips

Fried Rice

Chicken and Rice (Cream of Mushroom or Italian)

Corn Chowder

Quesadilla’s

Homemade Burritos

Nachos

Ravioli Alfraido

Lasagna

Lemon Pepper Hens

Fish sticks

Banana splits

Famous Daves Shredded Chicken Sandwiches

Chicken Pot Pie

Apple Salad and Tortellini Salad

Skillet

Stir- Fry

Garlic noodles and veggies

Baby English muffin pizza

Chicken Wings

Steak and mashed potatoes

Hamburgers and fries

Teriyaki Meatballs and Rice

Hot Dogs

Homemade Chicken noodle soup

Spicy Salmon Steaks w/ spicy noodles

Broccoli & Cheese Potatoes

BIG SUB SANDWICH

Short Bread

* We make this for Christmas and leave these out for Santa.....
1 ¾cup softened butter
2/3 cup powdered sugar
2 ½ cup Flour
1 cup cornstarch
1 teaspoon Vanilla

1 cookie sheet


Mix all ingredients together in a bowl… mixture will be thick. Spread evenly into cookie sheet. Prick with a fork.
Bake at 375 for 20 minutes… wait until cool, sprinkle with granulated sugar and cut into small rectangles.

Homemade Oreo’s or Ice Cream Sandwiches

What you will Need:
1 Chocolate Cake mix
2 cups cool whip
2 Eggs
1 can vanilla frosting
or vanilla Ice cream
Powdered sugar

Mix together cake mix, cool whip and Eggs. Chill in fridge for two hours.
Then roll dough into small balls… and then roll balls in powdered sugar… Place on greased cookie sheet.
Bake at 350 for 7- 10 minutes
When cool sandwich with vanilla frosting …and place in air tight container…or sandwich with Ice cream … place in air tight container and put in freezer.

Milkyway Peek-A-Boo’s

What you will need….
1 bag mini milky way candy bars cut in half
2 boxes Devils food Cake Mix
4 Eggs
¾ cup oil

Cookie sheet


In bowl combine Cake mixes, eggs, and oil. Mix well..(you may have to knead with your hands…
Then take a table spoon size drop… roll into a ball, poke your finger in the middle and put in half the Milky Way candy. Then roll again to completely cover candy with cake mix.
Twelve per cookie sheet.
Bake at 350 for 9-11 minutes.

MY FAVORITE

Cinnamon Sugar Almonds

Cinnamon Sugar Almonds

What you will Need:
4 cups Raw Whole Almonds
½ cup White Sugar
¼ teaspoon salt
¾ teaspoon cinnamon
1 Egg white
1 teaspoon cold water

Preheat oven to 250’. Lightly grease a metal 10x15 pan.In bowl
Lightly beat egg white; add water, and beat until frothy but not stiff. Add nuts and stir until well coated.
In a cup mix together salt, sugar and cinnamon, and sprinkle over nuts. Toss to coat, and spread evenly on pan.
Bake for one hour in oven, stirring occasionally, until golden…. Allow to cool and store nuts in an air tight container.

Carmel Corn

What you will need:
Pop corn 8 cups popped
or 2 butter flavored microwave bags

Karo syrup- 1 cup

Brown Sugar- 2 1/3 cup

Sweetened Condensed Milk- 1 can

Sweetened butter- 1 Cube

Vanilla-1/2 teaspoon


Directions:
Combine Karo Syrup and Brown sugar in Pot place on stove top and cook on medium until “HARD BALL”. (Which means you can drop a little in a glass of water and it balls up hard…like hard tack candy)
Stir in one can sweetened condensed milk… Boil 2 minutes
Remove from stove
Add one cube softened butter
Then vanilla.

Stir well and slowly add over pop corn while mixing pop corn with two forks.

Ez puddn’ pie

What you will need:
1 store bought graham cracker crust
2 pkgs favorite instant pudding
1 tub cool whip topping
milk


Directions:
Make pudding according to pie directions on package… pour directly into graham cracker crust… refrigerate.

Fun combo’s are double layers of banana and chocolate pudding or spread creamy peanut butter on crust before adding chocolate pudding. A cream cheese pudding mixed with frozen strawberries is really yummy!

4 Layer Pudd’n Cake

what you will need:
1 Cake mix (your choice) ….I like German chocolate
2 packages Jell-O instant pudding (your choice)…I like pistachio instant pudding
Milk
Eggs
Oil

Directions:
Bake Cake in two round 8 or 9 inch WELL greased pans….set aside and let cool for 2 hours.
Make both pudding packages according to directions, in one large bowl…let stand in fridge.
When cake is ready carefully ….empty 1st cake onto flat open part of your hand… with long sera gated knife cut cake in half creating two flat circles. Carefully separate and place one round on cake plate… scoop ½ cup pudding on top and spread…place 2nd round on top…repeat pudding
Repeat this process with other cakes half.
Refrigerate…..

Baked Lemon Pepper Chicken and Linguine

What you will need:
1 small 6-8 lb. Chicken or Hen (you can cook two at a time)
Lemon pepper seasoning (Mrs. Dash)
Salt
1 cube butter
1 package linguine
Parsley
Garlic Salt
Fresh Parmesan

Serve with Green Salad or Squash

Directions:
Thaw Chicken ….rinse with luke warm water inside and out …. Take out insides.
Pat dry with paper towels.
Rub with butter
Lightly salt … then LIGHTLY (to much is WAY too much) dust with lemon pepper.
Wrap in tin foil and place in oven ….Bake according to package directions or until juices run clear.

Linguine: Cook according to directions … drain… put back in pan on low heat. Add 4 TBsp butter dash with garlic salt…. Throw in hand full of Parmesan… and stir until Parmesan is melted.

Chili Cheese Fries

What you will need…
1 bag frozen Fajita or Spicy Fries
2 cans of your favorite Chili
1 lb. of shredded cheese

Serve with Canned Green Beans.

Directions:
1st On a Greased Cookie Sheet Bake all fries spread out well … at 400 for 20 minutes.
Next open canned Chili… stir it up in side the can then pour over the top of fries evenly. Sprinkle Cheese on top. Bake for another 15 min … or until Cheese is completely melted.

Pesto with Baggette & Veggies

What you will need:
2 Packages of Cream Cheese
1 Container of Pesto (Costco has awesome pesto)
Parmesan Cheese
Baguette cut in slices
Fresh cut up Veggies of your choice…

Directions:
Cut Cream Cheese in half to make wider lay 4 slices on bottom of glass baking dish. Cover with Pesto. Sprinkle with Parmesan Cheese.
Bake at 400 for 20 minutes… Then Broil until edges are dark brown.
Let cool…. Serve as dip.

Mini English Muffin Pizza

Easy Quick Dinner to make with and for children.

What you will need:
English Muffins
Spaghetti sauce
Shredded Cheese
Topping your choice:
Pepperoni & Olives
Canadian bacon and Pineapple
Veggies
Serve with: Cut up Carrots and Celery

Directions:
Split English Muffins in half
Toast English muffins lightly….
Spared Tomato sauce on top
Cover with cheese.
Add toppings. Put on cookie sheet.
Bake at 350 until cheese is melted.

Big Submarine Sandwiches

What you need:
French bread
3 Choices of lunch Meat
2 to 3 Cheeses
Mustard
Mayo or Ranch
Green Peppers
Avocado
Tomato
Sliced Olives
Lettuce
Cucumber

Directions:
Cut French bread in half length wise and toast in oven …. Then add desired ingredients…. Cut into smaller sandwiches.
Serve with pickles…. Potato chips & Watermelon.

YUMMY Easy Corn Chowder

What you will need:
2 Cans Potato Soup
1 Can Clam Chowder
1 Can Whole Kennel Corn or I use my flash frozen coen (soooo good)
2 TB sp. Garlic Salt
Pepper to taste.....it really does need pepper

Serve with: Warm French bread
Honey & Butter

Directions: Put all ingredients in big Pot together… add milk until preferred consistency… salt and pepper to taste. Heat slowly as not to burn.

Pot Roast and Veggies

What you will need:
1 Roast (at lest 3lbs.)
3 packets of Brown Gravy (add water accordingly)
3 Red Potato’s
½ cup chopped onion
3 cups baby carrots
1 cup chopped celery

Crock-Pot

Serve with: Sour Dough Bread with Pesto.
Place Roast in Greased Crock pot: Add gravy mixed in water according to packaging…
Wash and cube potatoes
Add rest of veggies….

Cook for 6-8 hours on high.

Chicken Cabbage Salad

What you will need…
1 Bag of Coleslaw… sold in packaged salad area in produce area
6 Green Onions Chopped
2 Packages Oriental Ramen Noodles
6 Table Spoons Red Wine Vinegar
1/2 cup Fresca soda
3 TBSP Soy Sauce
Small bag of chopped Almonds (optional)
2 Chicken Breasts cooked w/ garlic salt and cut up in bite size pieces
Or I use Foster Farms pre-cooked grilled chicken strips (Costco)
2 cans Mandarin Oranges ( drained and cut in thirds)

In Salad Bowl combine Coleslaw, Chopped Green Onions, Chicken, Crushed up Ramen noodles and almonds… in small container Combine Vinegar, and Both Oriental Season Packets (from Ramen Noodles) and Soda and Soy Sauce. Mix together well and toss over salad.
Keep Refrigerated.

Chicken or Steak Fajita’s

What you will need…
1o four Tortillas’
Packet of Fajita seasoning
1lb. Chicken or steak cut in strips
1 small white onion (chopped)
1 handful chopped fresh cilantro
1 teaspoon of cumin
1 red pepper
1 yellow pepper
1 green pepper (all peppers washed seeded and sliced into thin strips)
Juice of fresh limes

Garnish with:
Shredded cheese
Sour Cream
Salsa
To be served with Mexican rice and Pina Colada’s


In skillet pan add two table spoons of oil and brown your meat with onion… add a pinch of salt.
Next follow season packet instructions adding the water and seasoning…add juice of one lime and cumin.
Then add your peppers stir well and cover your pan…. Lowering the temp to medium low….let cook for 5 minutes and check… The filling will be ready when peppers are soft but still crisp slightly when you bite into them.
Have your tortillas warming on a plate inside your oven….

OPTION # 2 ~ Pam Crock-pot add meat, and frozen package of onions and red, green and yellow peppers.
cook on low for 6 hours.

Fill tortillas with mixture…
Add Cheese, sour cream, fresh lime juice and salsa to your liking.

YUMMY….


You can also throw all ingredients in to a croc pot on low for 6 hours.
Just remember to check on it and stir.

Beef Stoganough

What you will need…
1lb. hamburger
3 Table spoons Onion Flakes
Garlic Salt
1 cup Sour Cream
1 package Egg Noodles
or
Potatoes
Serve with Green beans and
Fruit Salad

Pan cook Hamburger w/ onion until well browned … add Sour cream and garlic salt to taste….

Use as topping to Baked Potato or Cooked Egg noodles.

For Baked potato’s…preferably red.
Wash potato, prick with fork, rub with butter, salt and cook potato at 400.
For Crispier skin place right on rack
For Soft skin put foil on potato.

Blackened Chicken Alfraido

What you will need….
Chicken Breasts- At least one per Person
Alfredo Sauce 1 or 2 Jars Depending
1 Package of Fettuccine Noodles
Olive Oil
Salt
Garlic Salt
Italian Seasoning
Fresh Parmesan Cheese
Serve with Garlic Bread or Bread sticks
Spinach salad or Sautéed yellow squash & zucchini


Take thawed chicken breasts and rub with Garlic salt and a pinch of Italian seasoning…. Pan Sauté with olive oil until well browned on both sides …. While browning add parmesan to chicken in pan so it will form a crust around the chicken. Set aside and keep warm in oven.
Boil noodles according to package with Olive Oil and Salt… after draining them add Alfraido Sauce in pan with noodles and cook on low (continue stirring until sauce in heated with the noodles…. Add parmesan and spices to taste.
On plate place the noodles with the Chicken on top.
Voila….
Must be served with lit candles and good music.

Red or white Chicken Enchiladas

I double or Quadruple this, because the middle is the same for each ...I sometimes will quadruple the recipe and do half and half and freeze them...
cook one hour instead of half an hour for thawed at 350.

What you will need….

8 Flour Tortilla’s
4 0r 5 Chicken Breasts
2lbs Shredded Colby jack cheese
8 oz. tub of sour cream
1 can chopped olives
6 green onions (optional) Chopped
(For Red Enchilada’s)
1 large can & 1 small can
Red Enchilada sauce
(Or for White Enchiladas)
1 Large can
Cream of Mushroom Soup
Mix with one full can water
1 large mixing bowl
1 greased 9x13 Pan

Directions:
Crock-pot Chicken and shred, or boil the chicken and chop, mix cheese(reserve some cheese to sprinkle on top), sour cream, green onions and chopped olives.
Use chicken mixture to fill flour tortilla's and roll up and put ends down in a glass or metal pan. Pour Sauce (red or white) over top and sprinkle with remaining cheese and olives.

Bake at 350 for 30 minutes, or until cheese is melted.

Serve with Green Salad,
Chips & Salsa

Sweet BBQ Meat Balls or Mozzarella & Spagetti Sauce

Lindsay’s Meatballs ( I double this ...and sometimes freeze in 8x8 pans with sauce)

3 lbs ground beef (lean)
1 12 oz can Evaporated milk
1 cup Oatmeal
1 cup smashed up Saltine crackers (one white stack)
2 Eggs
½ cup onions
2 teaspoons garlic Salt
2 teaspoons Chili Powder


Combine Ingredients, First stirring with a wooden spoon, and then continue to knead ingredients until well combined with oiled hands.
Once mixed well, begin rolling into walnut sized balls and place on wax paper covered cookie sheet. I do two layers and then deep freeze them for about five hours.
Makes about 75. When frozen solid I pop them off the wax paper and
Split them into 3 freezer bags and restore in the freezer.

When ready to cook spray a 9x12 glass pan with Pam and place 25 meat balls inside.
Mix sauce and pour over meat balls.

Bake uncovered at 350 for 1 hour.

Sauce:
2 cups ketchup
1 cup brown sugar
Garlic salt to taste

Or for Spaghetti and Meatballs….
I bake them in Spaghetti Sauce Covered with Mozzarella.
Once baked, I cook the noodles and dish the Sauce and Meatballs on top.

*NOTE* Toss em in the Crck-pot for 3 hours on high...or 5 on low for an EASY PEASY dinner!

Simple Lasanga Freezer meal~ Makes 2 or 3 pans!!!

I am so sorry if my recipe's are hard to follow...so many are my very own and I am one of those horrible people that just throws this and that together until it tastes good (at least by my preference). I am funny because I like to make A LOT of my stuff from scratch ...but then will buy my Spaghetti Sauce or Enchilada sauces and Dr. them up a bit. I buy so much in bulk, it seems to be faster and more lucrative (and I use less dishes which is ALWAYS good).....

I build my Lasagnas in the FOIL disposable pans...that way...if I ever feel prompted to take someone in my neighborhood, a friend or any one in need a Meal...they won't feel responsible to wash & bring it back to me.

Ingredients:

2 or three Tin foil Lasagna baking Pans
Up to five pounds a half and half browned sausage and hamburger together
2 boxes Lasagna noodles (I use the whole wheat fiber fortified ones and my kids don’t know the difference)
Huge Container Cottage cheese
Parmesan cheese
2-3 Slightly beaten eggs
Parsley to tasted
5 pound Bag Mozzarella cheese, shredded
4-6 Jars Spaghetti sauce Emptied into giant bowl with added sugar, garlic salt, & Italian Seasonings to taste
Fresh Spinach ( if you want)

Directions:
Do not cook the lasagna noodles. Combine the cottage cheese, slightly beaten egg, parsley and Parmesan cheese. Grease foil baking pan(s). Cover bottom with thin layer of sauce.I use a Cooking cup to measure my sauce. Layer noodles (do not cook them, break them to fit if needs be)then Meat and Sausage,Cottage cheese mixture,(spinach if you want) Mozzarella and sauce. Top with another layer of noodles,then Meat and Sausage,Cottage cheese mixture,(spinach if you want) Mozzarella and sauce Top with another layer of noodles, then cover with a thick layer of spaghetti sauce, and sprinkle Mozzarella over the top. Cover with extra heavy foil. Label and freeze. Makes 2-3 9x13

To serve: Thaw. Bake covered for 45 to 60 minutes at 375°. Uncover, top with more Mozzarella cheese and bake an additional 5 minutes or until cheese is melted.

Apple BBQ Roast Pork Sandwiches

Great leave it and forget about it (I love meals like this during the summer and we have baseball or Football games) ...or FREEZER MEAL!

Ingredients:
1 4 lb pork roast
1/2 bottle Sweet Baby Rays BBQ Sauce (Costco)
1/3 cup Worcestershire sauce
3/4 cup brown sugar, packed
1 cup apple juice
1/2 tsp salt

Directions:

Place roast in Pam coated crockpot. Douse roast on all sides with Worcestershire sauce. Press brown sugar on sides and top of roast. Pour apple juice and BBQ sauce into the crock pot but not over roast.. Slow cook on low for 6-8 hours….once it shreds easily off the roast with a fork….turn off Crockpot & allow cooling enough to handle. Meat should pull apart easily. Shred meat and sprinkle with salt. Place meat and sauce in freezer bag or container. For individual servings, spray a muffin tin with non-stick cooking spray. Fill muffin cups with meat and broth. Cover and place pan in freezer just until frozen. Pop out and place in gallon freezer bag. Label and freeze.

To serve: Thaw and heat. Spoon onto warm onion rolls, bagels or buns

Naughty Creamy Italian Chicken

I call this *Naughty Chicken* since a good deal of the recipe calls for Cream Cheese and butter. ~ THIS IS NOT DIET FRIENDLY~
MY KIDS and Hubbie LOVE this it is a fix it and forget about it...or Freeze it and eat it later ...AWESOME for FREEZER meal grouping!!!

Cream Cheese Chicken
4 .7-ounce envelope Italian dressing mix
2 cubes butter
8-10 pounds boneless skinless chicken breast
4 10.75-ounce can cream of chicken soup
4 8-ounce package cream cheese

Turn slow cooker on High. (I ALWAYS PAM my crockpot for easier clean up) Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2-4 hours. Until chicken is mostly cooked.
In a sauce pan on medium heat Put cream of chicken soup and cream cheese. Stir to melt, add other package of Italian dressing and mix well until smooth and creamy. Pour sauce into slow cooker over chicken and turn crock pot on low. Allow to cook one more hour, serve or after an hour turn on warm until dinner time.

For Freezer meals: let Chicken cool in the crock pot:

Then place chicken and sauce into a gallon resealable freezer bags.I use Cup sized portions to measure (so for a Family of Five, five Cups) Label. Freeze.
To serve: Thaw. Heat until piping hot and bubbly.



*Serve over mashed potatoes, rice, or hot buttered noodles.

5 Layer Mexican Dip

5 Layer Mexican Dip

Great to bring to parties ...or eat with the Nacho's....
The Guacamole I use is from my recipe below....

Ingredients:
1 package cream cheese, softened
1 container sour cream
1 can re fried beans
1 package taco seasoning mix
2 Avocado Guacamole
2 cups shredded Mexican Cheese
2 cups Salsa

Directions:
In a medium bowl mix re fried beans and taco seasoning mix. Spread into the bottom of a large serving dish.
Next add Salsa spreading over beans.
Mix cream cheese with sour cream, and spread over the salsa.
Then top the cream cheese layer with guacamole
Finally sprinkle cheese over Guacamole.
Refrigerate for at least an hour and serve.

Veggie Cream Cheese Spread

THIS IS THE BEST SPREAD TO PAIR WITH THE HOMEMADE BAGEL RECIPE BELOW!!!
I often make the Bagels and this Spread and take them in disposable containers for neighbors and the Women I visit teach.

Ingredients:

16 oz softened Cream Cheese
2/3 cup Chopped Celery
2/3 cup Chopped Carrots
1/3 cup Chopped Green Onions

Garlic Salt to taste

Blend Well together

Put in air tight container and keep in fridge to chill.

AWESOME on toasted Bagels or in place of Mayo on a turkey Sandwich.

Chicken, Ranch Doritos, Black Bean Nacho's

EASY SUNDAY DINNER !!!!

ON a Tin Foiled Cookie sheet (for easy clean up): spray lightly with Pam...

Ingredients:

1 Family Bag of Ranch Doritos
3 Pounds of Shredded Monetary Jack Cheese
1 can Black Beans (drained)
2 Cups cooked cubed Chicken ( I use pregrilled chicken strips by Foster Farms or leftover Bajio Chicken.)

Salsa
Guacamole
Sour Cream

Directions:
First Layer half of the Bag of Chips and Sprinkle 1 1/2 pounds cheese over the top.
Layer Chicken, and next sprinkle black beans over chicken.
Add the next half bag of chips over top and again Sprinkle remaining cheese.

Bake in Oven @ 350 until Cheese is melted 15-20 minutes.

Serve with Salsa, Sour Cream, and Guacamole.

* Sometimes if I am in a hurry ....I will make Chili Cheese Nachos and take out the beans and Chicken and use two cans of Nalley Chili Cheese Chili instead...
It really is Yummy and my kids eat it up!!!!

Easter Red Potatoe Salad

Why Easter?...
Because after dying ALL of those Easter Eggs...I hate wasting them...so I save them in my fridge and use them in my Potato Salad for my Easter Dinner.
It is great fro BBQ's and For Dinners with Pulled Pork Sandwiches, Cook outs, or BLT's.

Ingredients:
8-10 Washed Red potatoes (leave skins on)
1/2 medium chopped Red Onion
1 half jar Chunky Dill Relish
8 peeled and chopped Hard Boiled Eggs
4 Stalks washed and chopped Celery ( I like my salad crunchy)

For Dressing (mixed in):
1 2/3 cup Mayo (can use light)
1/3 cup honey
1/4 cup spicy mustard
1 teaspoon kosher salt

Directions:
Boil Potatoes with a pinch of Salt until you can pierce easily with a fork...
Drain and let cool....
Cut up into bite-sized pieces.
In Large Bowl add Potatoes,Red Onion, Relish, Eggs and Celery.
In Smaller bowl whisk together Ingredients for Dressing...once blended well ....
Pour dressing on top of Salad and mix together...chill for at least four hours before serving.

My Famous Lemon Cheescake

I am not kidding and it is by a buncha love I am sharing the families FAVORITE Desert... like the one Trev's side requests ....and my kids and husband beg for...
It is not exact..because I made it up ...but I will give a fair play by play.
This is for two pies since I never make less than two...
The picture above is mini cheese cake's I made for last Memorial day for all of the cousins...They each had their individual cheese cakes...LOVED THEM!!!

Ingredients:

2 Gram Cracker Crusts ~ Homemade or Pre-made
1 box INSTANT Lemon Jello Mix
2 box Lemon Pudding
16oz. or 2 boxes 8oz. Cream Cheese (softened)
1/2 - 3/4 cup sugar
3 cups Milk
1/2 cup to 1 cup Lemon Juice
Garnish:
Strawberries, Raspberries or Fruit or your choice...


Directions:
In large bowl blend dry jello mix into cream cheese, slowly add sugar to taste.
Once creamy add Pudding mix and milk...blend well.
Once milk is blended in smoothly..slowly begin adding lemon juice with blender on..add juice to taste...I like A LOT of Lemon...some like less....

Pour mixture into Pie Crust and Chill in Refrigerator until hard ( 3 hours) ...
Garnish and Serve....

Spinach, Apple, Walnut, Ranch Salad

It's spring!!! I am going to be posting A LOT of Salad recipes...because well..we eat A LOT of Salad....and kid friendly salads are a big deal for us Moms...that don't have A Lot of time...but want our kids to eat healthy.

Ingredients:
Medium Bag of Whole Fresh Baby Spinach ~ wash, break stems off and pat dry

4-5 fresh crisp sweet apples (Brae burn or Gala) de-cored and cut up bite sized
1 cup chopped Roasted Walnuts
2/3 cup or six chopped green onions
1 cup Ranch Dressing
1/2 cup (or more) dried Cranberries

Mix all ingredients in Large bowel including dressing and serve immediately...
My kids eat this up and it is soo fast!!!

Butternut "French" Fries

I got this recipe off the "Hungry Girl Website" over a year ago.
I make them all of the time (especially if I am using half of a butternut squash for another recipe).

In italics are the changes I have made...these are really, really good..kinda like sweet potato fries.

Face it, french fries are one of the greatest tasting foods known to man. But they're no-nos when it comes to dieting. Of course, if you're feeling ambitious, you can whip up a batch of HG's Bake-tastic Butternut Squash fries. Yep, you can make crispy, wonderful, sweet fries out of our new best friend, the butternut squash. And, what's even better is that this is our easiest recipe ever. So pay close attention. VERY close attention. Because what we're about to share with you may very well change your life...forever!

Ingredients:
1/2 butternut squash
kosher salt

Directions:
Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. If you're unfamiliar with handling them, you may have a little trouble at first. They're fairly easy to peel, but you'll need a sharp knife to cut them. Once your orange friend is peeled and seed-free, slice it in half. Then cut it up into french fry shapes. We like to use a crinkle cutter to make authentic looking crinkle cut fries, but they'll work any way you slice 'em. Place on a cookie sheet sprayed with non-stick spray. Cover lightly with kosher salt (regular salt works, too, but we prefer kosher). Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process. Fries are done when they are starting to brown on the edges and get crispy. Serve with ketchup, or however else you enjoy fries or sweet potato fries!

* When Slicing the Butternut (it IS THICK) use a good knife..and make potato log like size slices...because your squash will shrink and lose water during baking.

When baking the fries ...I olive oil spray my pan....do a light dusting of Sea salt and rosemary (I like them better with rosemary, but I am weird) ON THE PAN BEFORE placing the uncooked fries onto it.

I then do another light spraying and dust more Sea Salt and Rosemary.

I like to eat them with BBQ Sauce...YUMMY!!!

Nutritional Info:


Serving Size: 5 oz., uncooked
Calories: 65
Fat: 0g
Sodium: 486mg (includes salt)
Carbs: 16.5g
Fiber: 3g
Sugar: 3g
Protein: 1g

* 1 Point

Beef Taquitos

I found this one on the internet...THEY ARE SOOO WORTH the work!

Ingredients:

<div>
5 lbs roast
onion soup mix (optional)
2 cups cheddar cheese, grated
garlic powder
onion powder (optional)
1 1/2 cups picante sauce or salsa, undrained or 1 (14 ounce) can diced tomatoes, undrained
1/4 cup onion, finely chopped
48 corn tortillas
cheese sauce (optional)
salsa (optional)
sour cream (optional)
guacamole (optional)

Directions
Cook roast in roasting pan (or slow cooker), pouring onion soup mix, dissolved in 1 cup water, over it.
Cook at 325F for 34-38 minutes per pound.
Let cool thoroughly overnight in fridge....or let it cool and shread.
Finely chop (or shred) roast beef and mix with cheddar cheese, garlic and onion powder, salt and pepper, picante sauce and onion in a large bowl.

Dip corn tortilla's completely in warm to hot oil (this helps the tortilla heal and stick together)
Portion 1/4 cup mixture onto each corn tortilla in the lower 1/3 of the tortilla.
Roll up tortilla.

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To freeze for later, simply put seam side down on cookie sheets and freeze.
Flash freeze on wax papered covered cookie sheets.
When firm, transfer to zip lock freezer bags.
To Re-heat: Thaw, then lightly fry in hot oil until brown and crispy or microwave 1 1/2 minutes.
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To eat them now, continue with directions for frying below.
Heat electric skillet to 300°F covering bottom with oil.
Fry taquitos with open edge down to seal.
Turn over fry other side.
Serve hot with condiments

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GUACAMOLE

2-3 ripe avocado's

1/3-1/2 Salsa of choice

2 Tbsp of lemon juice

Sea Salt to taste

Directions:

Peel and pit Avocado's. Mash avocado to paste with back of a fork.

Add Salsa, lemon Juice and Sea Salt.

Mix well .

Serve immediately.

Homemade bagel recipe

Ingredients:

4 cups bread flour

1 Tbls sugar

1 1/2 tsps salt

1 Tbls vegetable oil

2 tsps instant yeast

1-1/4- 1-1/2 cups of warm water.

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Mix all the ingredients in a bowl. You don't have to worry about soaking the yeast when you use instant yeast (most yeast sold these days is instant yeast). The dough should feel stiff, but add the extra water if it's really stiff, or you can't get all the dry flour incorporated.Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth.Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.

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Pre heat your oven to 425.

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Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palm to squish/roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be! This is the only part of the process that can take a little practice before your bagels will look really professional. Don't get discouraged if they don't look perfect, it just takes practice!

Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of vegetable oil and rub it around.

After the 20 minute wait, your bagels will start to look puffy, and it's time to get them boiling! Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute and then place them on your oiled baking tray. Repeat until all the bagels are boiled.

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Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they're done!

Let them cool for at least 20 minutes, get the cream cheese ready, and feast on what's got to be one of the best weekend brunch treats possible!

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You can add any toppings you like to these. To make sesame, onions, poppy seed, caraway etc. etc. bagels just have a dry plate ready with the seed or spice topping spread out on it. After the bagels have come out of the boiling water, place them face down onto the seeds, and then place the seed side up onto the baking tray. Bake and flip as for plain bagels.

Perfect Peanut Sauce

(I freeze what we don’t use for another time)

Ingredients:

3 cup peanut butter
6 TB soy sauce (or to taste)
¼ cup brown sugar
4-6 Tablespoon fresh lemon or lime juice
1 can coconut milk (light is fine,)
1/4 cup water (or more I like mine thick)
2 TB spoons Curry Powder
2 Tbsp Chili Powder (I use more …I like it spicy)
3 Tbsp Minced Garlic Salt if desired


I slowly melt all ingredients in Microwave Stirring in between minute intervals.Tonight I steamed brown Rice. Then I sautéed my cut up chicken breast w / olive oil and a little Garlic , after it was cooked through , I added about 4-5 cups of Chinese Veggies ( I buy a huge bag at Costco ) It has peapods, mini corn, red peppers , water chestnuts , mushrooms and my favorite broccoli. I add that to my Wok. Once all veggies are cooked through I add some of my peanut sauce and stir well. For dinner we scoop the Veggie, Chicken, Peanut sauce mixture over our rice.
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MY KIDS LOVE THIS RECIPE….eating ½ cup brown rice, & 1 whole cup over the top of the Veggies and Chicken.

I served with Spring rolls and cabbage salad.

Black and White Chicken Chili

This is a GREAT Soup to make in batches and freeze. When I Quadruple the recipe for freezing I Boil whole chickens for the meat.

Ingredients:

8 skinless boneless chicken breasts

1 32 oz. can chicken broth or use your own homemade version...

1 large onion chopped

3 tablespoons chili powder

2 jalapeno chiles seeded and finely chopped (optional I don't use em)

3 teaspoons ground cumin

2 15 oz. can Great Northern beans undrained

salt, to taste

2 15 oz. can black beans drained

1 can diced tomatoes w/ juice

* MUST Mix in a dollop of Sour Cream upon serving!!!

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Wash chicken with cold water and pat dry with paper towels. Cut chicken into 1/2-inch cubes. Spray nonstick Dutch oven or large saucepan with nonstick cooking spray. Heat over medium-high heat. Add chicken; cook 2 minutes, stirring frequently. Add onion and chilies. Cook 5 minutes longer, stirring occasionally. Add remaining ingredients. Bring to a boil.

Reduce heat; simmer, uncovered, 20 to 30 minutes to blend flavors.

To serve, top with sour cream, shredded cheddar cheese, and crumbled tortilla chips.

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I wait until cool and store in Gallon Freezer bags with 6-8 cups of soup per bag.

Bajio Chicken Chile Salad

Ingredients:

5 chicken breasts (I only used 4 large ones)
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)
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Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.If you want it spicier rather than sweeter add a hotter salsa and more green chilies.

Cute Veggie Choo-Choo Train

All you need:

I composed these trains from a quick Veggie tray bought at a local Grocery store (I was in a hurry)

I used :

Celery

Baby Carrots

Cherry Tomatoes

Broccoli Florets

Slices of Cucumber

Tooth picks to hold it all together

Baked Ziti

Ingredients:

Rigatoni Noodles or Penne 1-box cooked (I use the whole wheat variety)
1 ½ jar spaghetti sauce (preferably with Garlic)
1 pound or more shredded mozzarella
Shredded parmesan
1 pound hamburger (fried with Garlic Salt and chopped onion)

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Drain Hamburger and add spaghetti Sauce, mix well.
In a Greased Lasagna Pan or large Cake Pan Combine Pasta, Sauce and Mozzarella Cheese….add as much cheese as you can until you can’t stir anymore. Then top with Mozzarella & parmesan, Baked Uncovered until Bubbly and Cheesy ….

*Bake at 350 for 30-45 minutes

Serve with Bread Sticks or Pepperoni rolls and a Green Salad or Green beans Cooked with Italian seasoning.

Lion House Dinner Rolls Recipe

Ingredients:

2 cups warm water (110 to 115 degrees)

2 tablespoons dry yeast

2 teaspoons salt

1 egg

2/3 cup nonfat dry milk powder (instant or non-instant)

1/4 cup sugar

1/3 cup butter or shortening

5-5 1/2 cups all-purpose flour or bread flour

I add 2 TBspoons Orange zest......

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In large bowl of electric mixer, combine water and milk powder, stir until dissolved. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed. Add 2 cups more flour; mix on low speed until ingredients are wet, then for 2 minutes as medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.) Scrape dough off sides of bowl and pour about 1 T. vegetable oil all around the sides of the bowl so it is covered with oil. Cover with plastic wrap and allow to rise in warm place until double in size. (My note here- I just sprayed a clean large bowl with vegetable spray and put my ball of dough in there, turning to cover the dough with the vegetable spray.) Sprinkle cutting board or counter with flour and place dough on floured surface. Roll out and cut rolls in desired shape and size. Place on greased (or parchment lined) baking pans. Let rise in warm place until rolls are double in size (about 1 to 1 ½ hours).

*Bake at 375 for 15 to 20 minutes or until browned.
* Brush with melted butter while hot.

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2 hours 20 minutes 2 hrs prep

HOMEMADE POTATO CHIPS....YUMMY & EASY ...I not kidding!!!!

I found thos resipe on the net ...and was AMAZED how great they turned out!!! These potato chips are very easy to make in the microwave. Also, they are healthier for you as they are not cooked in any oils. This method has intrigued so many people that have tasted them and then made them for themselves. Kids just love them.
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Ingredients:

4 large potatoes (russet, yellow gold, white or red potatoes)

your choice spices (granulated garlic powder, seasoning salt, cayenne pepper, dried dill weed, granulated garlic powder)

Olive oil, for microwave bacon tray or use a paper plate on top of a Mirowave safe plate.

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Directions:
If potatoes are old, peel and slice thin, less than 1/16" in thickness (paper thin), slicing across the potato. If the potatoes are new or good skins, DO NOT PEEL, just scrub well, then slice them less than 1/16" in thickness (paper thin), slicing across the potato. ( I use a kitchen aid peeler and it works perfect for the chips.Place potato slices in a bowl, sprinkle with some salt (if desired) cover with cold water and let sit for 10 minutes. Remove potato slices in batches onto paper toweling and pat dry. If you have a microwave bacon tray, rub the tray with a vegetable oil, then place the sliced potatoes flat on the tray in a single layer. Sprinkle with your choice of herbs or spices or just leave them plain. Cover with a microwaveable, round heavy plastic cover. Microwave on HIGH (full power) for 5 to 5 1/2 minutes or until they curl slightly and are a very light brown in color. (watch them ...some were done in four minutes)Cooking time could vary slightly, depending on the wattage of your microwave and the thickness of the slices. The thinner the slices, the quicker they cook and the tastier they are. You do not have to turn the sliced potatoes over. Rub the inside of the dish with some olive oil for the first batch of potato chips. I do not know why, but I find that if you do not rub oil the first time, some chips will tend to stick to the dish. After the first batch is done, you do not have to rub the dish again. Continue to microwave the remainder of sliced potatoes as noted above. If using a bacon tray, after the first batch is cooked, you can reduce the microwaving time to 4 1/2 minutes and even less as you continue to microwave each batch. You can also use PARCHMENT PAPER to microwave the potato slices. Lightly spray or rub the parchment paper with some vegetable oil or a Pam spray. Place your potato slices on the parchment paper, then sprinkle them with whatever you like and then place another piece of parchment paper on top. This will help microwave the potatoes more evenly and they should turn out nice and crisp.

Microwaving time should be between 4 and 6 minutes.
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ADDITIONAL IDEAS:. Granulated garlic powder with parsley. Cracked black pepper, grated parmesan and sea salt sprinkled after removing from microwave. Another, after removing chips from microwave, sprinkle with grated cheddar cheese, zap for a few seconds to melt the cheese, then add a dab of sour cream.

BEST EASIEST PUMPKIN COOKIES EVER!!!

Seriously ...this is ALL it takes.....and the kids can make them on their own.

Note : Duncan Hines Cake Mixes work better.

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Ingredients:

2 Spice Cake Mixes

1 29 oz can Libby's Pumpkin Pie Mix

1 small bag of semi-sweet Chocolate chips

MIX:

Cake Mixes and Pumpkin in large bowel.Once it is combined well stir in Choc Chips.Drop by spoonfulls onto greased cookie sheet....Bake at 350 for 15 minutes.....Seriously THAT easy and way ...WAY good..these save my rear end ALL of the time when I need to bring a quick treat ....or have guests.

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Also AWESOME to load up for food storage!