Mexican manicotti

Another recipe from Julie - also a big hit!

1 pkg manicotti shells
2 C chicken (cooked and cubed)
2 C Monterey Jack cheese (shredded)
1 ½ c cheddar cheese (shredded)
1 C sour cream1 small onion
1 can (4oz) chopped green chilies
1 can cream of chicken soup
1 C salsa
2/3 C milk

Cook manicotti according to package directions. Meanwhile, in a large bowl, combine chicken, 1½ cups of Monterey Jack cheese, cheddar cheese, sour cream, half of the onion, and 6 Tbs chilies. In another bowl, combine the soup, salsa, milk, and remaining green chilies. Spread ½ cup of the second mixture in a greased 13x9 baking dish. Drain manicotti; stuff each with about ¼ cup of chicken mixture. Arrange over sauce in baking dish. Pour remaining sauce over the shells. Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle remaining Monterey Jack cheese on top. Bake another 10 minutes or until cheese melts.

Broccoli-Cheddar Chicken Bundles

This is a new find for us - we've made it a few times now and really like it. Also, it's much easier to make than I thought it would be to make stuffed chicken.8 boneless skinless chicken thighs (1 lb.)
1 cup frozen broccoli florets, thawed, chopped
1 cup shredded cheddar cheese
4 slices bacon, cooked, crumbled
1 pouch SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

PREHEAT oven to 400ºF. Place chicken thighs, smooth-sides down, on cutting board. Flatten slightly by pounding with meat mallet to 1/2-inch thickness. Top evenly with broccoli; sprinkle with cheese and bacon.

ROLL up each chicken thigh tightly, starting at one of the short ends; secure with wooden toothpicks. Place coating mix in shallow bowl. Roll each chicken bundle in coating mix until evenly coated on all sides. Place, seam-sides down in single layer in foil-lined shallow baking pan.

BAKE 25 to 30 min. or until chicken is cooked through (170ºF). Remove and discard toothpicks before serving.

Western Wraps

2 tablespoons barbecue sauce
8 ounces cream cheese
6 tortillas
Romaine lettuce
8 ounces roast beef
3/4 cup grated cheddar cheese
1 large diced tomato
½ thinly sliced small red onion

Combine cream cheese with barbecue sauce. Spread over tortillas.

Layer with lettuce, meat, cheese and vegetables.

Roll up each tortilla tightly and serve.

Aunt Helen's Taco Soup

The secret to this recipe is using vegetable juice instead of tomato sauce. It adds a little bit more flavor and more nutrients (no worries - if you don't live vegetable juice, you won't even notice!).

1 lb. ground beef
1 medium onion, chopped
1 can corn
2 11oz cans V8 juice
1 small can green chilies diced
1 large can kidney beans
1 can diced tomatoes
Taco seasoning

Brown hamburger & onion together. Add remaining ingredients (don't drain the juice out of the canned items). Heat. Serve over tortilla chips. Top with sour cream, cheese and guacamole if desired.

Stir-Fry Chicken & Veggies

This is our no-fail stir-fry recipe. We enjoy making it up and serving it with other Asian inspired foods.

3 tablespoons canola oil
1/2 pound chicken breast cut into strips
1 package (10-16 ounces) frozen veggies containing broccoli, green beans, red bell peppers & mushrooms
2 tablespoons water
2 tablespoons soy sauce
1 package (10 ounces) fresh spinach (optional)

Heat a large, heavy skillet or wok over high heat until water sizzles when dropped onto the metal. Add 1 1/2 tablespoons of the oil and tilt the pan gently in all directions until the oil has coated the surface. When the oil is hot (not to the point of smoking), add the chicken and stir-fry for 2 minutes. Remove chicken.

Add the remaining oil to the skillet. When hot, add the frozen veggie mix and stir-fry for 4 minutes, until the larger pieces are cooked through. Return the chicken to the skillet, add the water and soy sauce, and stir-fry for an additional 2 minutes. Add spinach (if using). Cover the pan and steam over medium heat for 2 minutes. Using tongs, turn the spinach once so that it heats evenly; cover an steam for an additional 2 minutes.

Remove the chicken and veggies with a slotted spoon and serve.

Steak & Mushroom Kabobs

This is one of our favorites to prepare during the nice grilling months.

1/4 cup oil
2 tablespoons ketchup
1 tablespoon vinegar
1 teaspoon worcestershire sauce
1 clove garlic
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
2 pounds sirloin steak, cut in 2" pieces
2 cups mushroom
1 large bell pepper
1 large onion

In a large bowl, combine the oil, ketchup, vinegar, Worcestershire sauce, garlic, salt, marjoram, and oregano. Add the steak and stir to coat. Cover and allow to stand at room temperature for 20 minutes, then refrigerate overnight.

Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or broiler.

Drain and discard the marinade. Thread the meat, mushrooms, pepper and onion onto skewers.

Grill over hot coals or broil 4" from the heat, turning occasionally, for 7 minutes, or until the mean is no longer pink.

Simply lasagna

No recipe collection would be complete without a version of lasagna. This one is a crowd pleaser every time (and came from Kraft Foods website).
15 ounces Cottage cheese
2 1/2 cups Mozzarella cheese, shredded
1/2 cup parmesan cheese
1/4 cup fresh parsley
1 egg, beaten
1 can spaghetti sauce
1 pound ground beef
1 cup water
12 lasagna noodles, UNcooked

Preheat oven to 350 degrees. Mix cottage cheese, 1 1/4 cups of the mozzarella cheese, 1/4 cup of the parmesan cheese, parsley and egg until well blended; set aside.

Pour spaghetti sauce into meat in skillet. Pour water into empty sauce jar; cover and shake well. Pour into skillet; stir until well mixed. Place 1 cup meat sauce on bottom of 13x9 inch baking dish.

Layer 3 lasagna noodles, 1/3 of the cottage cheese mixture and 1 cup meat sauce. Repeat layers 2 more times. Top with remaining 3 noodles and sauce. Sprinkle with remaining 1 1/4 cups mozzarella cheese and 1/4 cup parmesan cheese. Cover tightly with greased aluminum foil. Bake 45 minutes or until cooked through. Remove foil and bake an additional 15 minutes or until bubbling. Let stand 15 minutes before cutting for easier serving.

Sauerbraten

Our first year of marriage, Greg was really craving German food. Of all the different types of restaurants we could find on Oahu, we couldn't find a German one. We went to Oktoberfest to enjoy some German foods. Greg's mom sent us this recipe that Greg enjoyed back home. It's name literally means sour roast - but don't let that fool you! It's not sour and is very tasty. The kids love it, and it's easy to make.

1 1/2 pounds steak
1/4 Cup Brown gravy mix
2 Cups Water
1 Tablespoon Onion, Minced
2 Teaspoons Vinegar
2 Teaspoons Brown sugar
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 Teaspoon Worcestershire sauce
1 Bay leaf
1/2 Package Egg noodles

Cube steak into 1" pieces, brown, remove. Add gravy mix and water. Bring to a boil. Stir in remaining ingredients except for noodles.

Return steak. Cover and simmer for 90 minutes, stirring occasionally. Remove bay leaf. Serve over noodles.

If cooking in slow cooker, combine all ingredients into slow cooker. Cover and cook for 4 to 6 hours on High or 8 to 10 hours on Low.

Quesadillas

2 Cups Cheese, Shredded
6 Flour tortillas
3 Tablespoons Green chiles, Diced
3 Tablespoons Green onion, Chopped
4 Ounces Chicken, Cooked

1. Sprinkle 1/3 cup of cheese over half of each tortilla. Top with chile peppers, green onion, and chicken. Fold tortillas in half, pressing gently.

2. In a skillet cook quesadillas, 2 at a time, over medium heat for 2 to 3 minutes or until lightly browned, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree oven. Repeat with remaining quesadillas. To serve, cut quesadillas into wedges. If desired, serve with salsa.

Mom's Pot Roast

This is such an easy pot roast recipe. It turns out tender every time - you only need your fork (so put away those knives). My kids love it as much as Greg & I do. This is the way my mom always made it. After playing with other recipes, this is the only way I make it, too.

3 carrots, sliced
3 potatoes, sliced
2 onions, sliced
1 to 3 pounds beef roast
1 envelope onion soup
1/2 cup water

1. Put vegetables in bottom of crock pot. Combine onion soup mix with water and pour over meat. Cover, cook on Low 10 to 12 hours or High for 5 to 6 hours. The best part is the next day you can make roast beef sandwiches with the leftovers.

Hawaiian Haystacks

I was first introduced to Hawaiian Haystacks in my early 20s in Chico, California. Greg's family also enjoys them. We played with a few different sauces until we found this recipe in 101 Things to do with a Slowcooker. This is our family favorite now! Everyone loves it because they can individualize their servings.

2 Cans Canned chicken, cubed
1 Cup Chicken broth
2 Cans Condensed cream of chicken soup
12 Ounces Evaporated milk
6 Cups Cooked rice

1. Place chicken in greased 3.5 to 5 quart slow cooker. Combine remaining ingredients and pour over chicken. Cook on high heat 3 to 4 hours or on low heat 6 to 8 hours. Makes 4 to 6 servings.

2. Serve over hot rice with a variety of cold toppings that could include grated cheese, peas, pineapple tidbits, shredded coconut, Chinese noodles, sunflower seeds, mushrooms, olives, sliced green peppers, green onion, celery, diced tomatoes, etc.

Grandma's meatloaf

My grandmother had a tradition she did with me and my siblings when we each turned 12. We had to know how to do basic mending and sewing. We also had to know how to read a recipe. She would then pull out her nice china and silver. Then we created a menu together (she and whichever of us she was working with). We did a seven course dinner where we had to set the table in proper formal settings. I wanted to make meatloaf. She found a recipe and then we altered it. This is now the recipe that she, my mom, and I each make. Enjoy!!

1 pound ground beef
1 package meat loaf seasoning
1 can tomato sauce
1 egg
5 hash browns, frozen
1 cup grated cheddar cheese

Combine egg, seasoning, beef, some tomato sauce in bowl. Separate into half.

Line pan with half of beef mixture. Place three hashbrowns in center. Cover with cheddar cheese. Pour more tomato sauce.

Place rest of meat on top. Use remaining tomato sauce over meat.

Bake at 350 for 45 minutes to 1 hour.

Easy chicken parmesan fingers

Another easy, child-friendly meal from Kraftfoods. My kids love these! Greg will combine them with noodles, cheese and spaghetti sauce to make his own chicken parmesan. If you make too many, they reheat very nicely!
Easy parmesan chicken fingers
2 pounds chicken, cut into strips
1/3 cup parmesan cheese
1 envelope Shake & Bake
1 Cup Barbecue sauce

Preheat oven to 400 degrees. Moisten chicken strips with water. Shake off excess water. Add parmesan cheese to one pouch of Shake and Bake mix in shaker bag.

Add 2 or 3 chicken tenders to shaker bag and shake until evenly coated. Repeat with remaining chicken tenders. Place on nonstick baking sheet or baking sheet sprayed with cooking spray. Discard any remaining coating mixture in shaker bag.

Bake 12 to 14 minutes or until chicken is cooked through. Serve with 1 cup barbecue sauce for dipping.

Nacho Skillet Dinner

I have no idea where I found this one. I've been using it for over 10 years now. It's super easy, filling, and satisfies cravings for southwestern food. I think this is what you would get if you made a combination of chili and nachos.

1 pound ground beef
2 Cups Corn (frozen is better)
2 teaspoons chili powder
1 can kidney beans, drained
15 ounces tomato sauce
2 cups tortilla chips, broken
1 cup grated cheddar cheese

Brown ground beef in large skillet; drain. Stir in corn, chili powder, beans and tomato sauce. Simmer uncovered 10 minutes, stirring occasionally.

Sprinkle with chips and cheese. Cover, heat about 2 minutes or until cheese is melted.

Easy Chili

Another great recipe from Julie. This is one chili recipe that tastes great, feeds a lot of people, and takes very little prep time!!

1 lb hamburger
1 onion
1 clove of garlic
1 28oz can bushes baked beans
2 cans crushed or diced tomatoes
1 small can tomato paste
1 Tbsp. salt
1 Tbsp. chili powder
3 Tbsp. brown sugar
2 cans kidney beans, drained
1 can black beans, drained
1 can northern white beans, drained

Heat thoroughly or cook in crock pot for 3-4 hours.
Brown hamburger with onion and garlic. Add baked beans, tomatoes, tomato paste, salt, chili powder and brown sugar. Combine.
Add kidney beans, black beans and white beans.
Heat thoroughly or put in crock pot on low for 3-4 hours.

Chicken With Parmesan-Tomato Salsa Recipe

I found this recipe on Kraft Food's South Beach Diet website (when I was still on South Beach). Once I learned I actually was not insulin resistant, I moved on to more regular foods, however this became a favorite from my sugar free days.

1 Large Tomato, Chopped
1/3 Cup Green onion, Sliced
1 Tablespoon Balsamic vinegar
1/4 Cup Parmesan cheese, Grated
4 Small Boneless, skinless chicken breasts
1/4 Teaspoon Salt
1/4 Teaspoon Black pepper

1. Combine tomatoes, onions, vinegar and cheese; set aside. Cook chicken in large nonstick skillet on medium-high heat 5 to 7 minutes on each side or until cooked through. Sprinkle with salt and pepper. 2. Serve topped with tomato mixture.

Southwest Chicken Tortilla Soup

When you are in the mood for soup with lots of flavor, this is definitely the one you want! It is very easy to make and very flavorful. It can also be topped with corn tortilla strip if you desire.

4 boneless skinless chicken breasts
1 can (4 oz) chopped mild green chilies
2 cloves of garlic, minced
1 yellow onion, diced
2 cans (15 oz each) diced tomatoes, including juice
1/2 to 1 cup chicken broth
1 teaspoon cumin
1/2 cup shredded cheese
1 avocado, seeded, peeled, diced and tossed with lime juice to prevent browning

Place chicken in slowcooker.

Combine chilies, garlic, onion, tomatoes 1/2 cup chicken broth and cumin in small bowl. Pour mixture over chicken.

Cook on HIGH for 3 hours or LOW for 6 hours. When chicken is tender, use the tines of 2 forks to shred the meat. Adjust seasonings adding additional broth if necessary.

Serve in soup bowls, topping each serving with cheese, avocado and a squeeze of lime juice.

Per Serving: 314 Calories; 11g Fat; 40g Protein; 13g Carbohydrate; 3g Dietary Fiber; 96mg Cholesterol; 323mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat.

Chicken Divan

When growing up, we got to spend a couple weeks each summer in the Bay Area visiting my aunt & uncle and their kids. My aunt would make chicken divan. It took me several years to find a recipe that tasted similar to hers. It's still not as good as hers is, but we all enjoy it.

2 Cups chicken, cooked and chopped
2 Cups frozen broccoli
1 Can cream of mushroom soup
1 Can cream of chicken soup
1/4 teaspoon curry powder
2 Tablespoons mayonnaise
4 Cups rice, uncooked
1/2 Cup grated cheddar cheese

Microwave broccoli until heated through. Remove excess water. Combine soups, curry and mayonnaise. Spread soup combo across bottom of 9x13 pan. Evenly spread chicken and broccoli on top of soup mixture. Sprinkle cheese across top. Bake at 350 degrees for 15 to 20 minutes. While casserole is baking, prepare rice according to package directions. Serve casserole over rice.
Per Serving: 699 Calories; 20g Fat; 23g Protein; 104g Carbohydrate; 3g Dietary Fiber; 65mg Cholesterol; 479mg Sodium. Exchanges: 6 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.

Bacon Bagel Club

Looking for new sandwich ideas? This has become a favorite of ours - it's also easy to make sack lunches with.

1 bagel, split, toasted
1 tsp. dijon mustard
3 slices ready to serve bacon
6 slices oven roasted turkey breast
1 lettuce leaf
1 slice tomato

Avacado slices (optional)

SPREAD cut sides of bagel with mustard.
PLACE bacon, turkey, lettuce, avacado and tomato on bottom half of bagel; cover with top of bagel.

Glazed Ham with Dijon-Pineapple Sauce

I needed an easy ham recipe to make for Easter dinner. I'd never made a ham before and found this one. It was a HIT! Everyone loved it! My 5 year-old and 4 year-old kept taking slices of ham and eating them with their fingers instead of going after the desserts. It was also extremely easy. I did change a few things - I chose to cook it in a slow cooker instead to reduce the odds of it burning. I cooked it on low for 3 hours. I also poured the glaze over it at the beginning. It was really good and really easy.
1 cup firmly packed dark brown sugar
1/2 cup maple-flavored or pancake syrup
1/4 cup dijon mustard
1 whole fully cooked boneless ham (5 lb.)
Whole cloves
1 Tbsp. cornstarch
1 can (20 oz.) crushed pineapple in juice, undrained

PREHEAT oven to 350°F. Mix sugar, syrup and mustard until well blended; set aside. Score ham with sharp knife; insert cloves into ham as desired.

BAKE 2 hours or until ham reaches internal temperature of 140°F when tested in center with meat thermometer, brushing occasionally with 1/2 cup of the syrup mixture after 1-1/2 hours.
MIX remaining syrup mixture with cornstarch and pineapple with its liquid in saucepan; cook on medium-high heat until mixture comes to boil and thickens, stirring constantly. Serve with the sliced ham.