Chicken Salad Sandwiches

4 c. chicken, cooked and shredded or cubed
2 c. celery, chopped
2 c. grapes, halved
1 c. cashews
1/4 tsp. onion powder
Salt and pepper to taste
1 c. mayo

Mix everything together and serve on croissants. YUM!!!

From: ?

Spanish Rice

1 box Rice-A-Roni Spanish Rice

1 can diced tomatoes, undrained

1 can corn, drained

Prepare Rice-A-Roni to box instructions. And when you add the tomatoes, add a can of corn too. If you want, you can add a pound of cooked ground beef also. Yummy and easy!

From: Me

Fajitas

I forget about these and don't make them very often, but they're sure good!

3 chicken breasts
2 green peppers
1 onion
1 tomato
1 packet Lawry's Fajita seasoning

Cut the chicken breasts into strips and cook in olive oil. Then remove from pan and in the same pan, cook the green peppers and onion until tender. Add the chicken back in, the seasoning packet and 1/4 c. water. Bring to boil and then turn down to low and sit for 3-5 minutes just simmering. Add the tomato slices and let it sit about 1-2 minutes. Serve a scoop of stuff in the middle of a tortilla with sour cream on the top. Roll up and enjoy! (You can use whatever seasoning you like, but we really like the Lawry's. And you can also use ground beef or steak. We just prefer chicken. You can do guacamole or salsa too. Be creative!)

From: Me

Chicken with Coconut Sauce

1 can unsweetened coconut milk (not low-fat)
2 jalapeño chiles
1 tblsp. fresh lime juice
1/2 tsp. salt

In a small saucepan, bring coconut milk to a gentle simmer; cook, stirring occasionally, until thickened and reduced to 1/2 cup (about 20 minutes). Meanwhile, cook the jalepenos on grill until blackened all over (15 minutes or so). (Oh please, I never let mine get that black - just some nice little grill marks.) In blender, mix coconut milk, lime juice, salt and jalapenos and blend until smooth. Rub chicken with olive oil and season with salt and pepper. Grill until cooked through. (Make your husband do the chicken thing). Serve over rice with sauce spooned over the top. Lick the plate clean.

From: Kristi Bassett (Fiddle)
(Click here to read her review and alterations to this recipe!)

Chicken Pot Pie

1 small bag frozen mixed veggies (cooked)
3 potatoes boiled and sliced
3 chicken breasts, cooked and cubed
2 packets of chicken gravy, made as directed
1 - 8 oz. cream cheese
Pillsbury Pie Crust
Seasonings (Add as much to taste) salt, pepper, oregano, garlic salt, onion powder, Italian seasoning.

Bake bottom crust in pie pan for 15-20 minutes in a 350 degree oven, or until golden brown. On medium low heat, mix 1 package of gravy with cream cheese until creamy with no lumps. Place all ingredients in a pot on medium heat with gravy/cream cheese mixture, add seasonings to taste, heat until warm. Pour ingredients into pie pan, put on top crust and bake at 350 degrees for 50-60 minutes. Serve with extra chicken gravy.

From: Heather White

Stromboli

1 loaf frozen bread dough
Slices of ham
Slices of pepperoni
Mozzarella cheese
Pizza sauce

Thaw bread dough. Roll into a rectangle. Lay thin slices of ham over entire surface of bread, then pepperoni. Top with mozzarella cheese. Roll dough the long way. Place on cookie sheet, seam side down. Can brush with olive oil and sprinkle with Italian Seasoning. Bake at 350 degrees for about 35 minutes. Serve sliced with warmed sauce.

From: Good Things Utah

Ramen Stir Fry

1 c. chopped broccoli
1 c. chopped cauliflower
1 carrot, sliced thin
2 packages chicken flavored Ramen Noodles
1 2/3 c. water

Spray skillet with Pam. Place pan on the burner on medium heat for 30 seconds. Add veggies to the pan. (You can substitute frozen veggies for the fresh ones if you want.) Stir fry the veggies for about 1 minute. Before you open the packets of Ramen, crush them to break the noodles up. Then stir in the broken noodles, contents of the seasoning packets, and the water. Bring to a boil. Lower heat to medium low and simmer with the lid on for 3-5 minutes, or until most of the liquid is absorbed. Stir twice during cooking. Serve; add soy sauce if desired.

From: Dan

Chimichangas

2/3 c. salsa
1 tsp. cumin
1/2 tsp. oregano
1 - 1 1/2 c. shredded chicken or beef, cooked
1 c. cheese (any kind you want)
Chopped green onion or regular onion, as much as you like/want
6 flour tortillas
1 tblsp. melted butter

Mix salsa, cumin, oregano, meat, cheese and onion. Put 1/2 c. of mix on each tortilla. Fold in sides and then roll from bottom. Place seamside down on greased cookie sheet. Brush with melted butter. Bake at 400 degrees for 25 minutes. Serve with sour cream, or if you want you can mix a dollop or so into the mix. YUM!!!

From: Good Things Utah

Creamed Corn Au Gratin

2 lbs. frozen kernel corn
24 oz. whipping cream
3 tblsp. Melted butter
3 tblsp. Flour
1 tsp. salt
4 tblsp. Sugar
Pinch white pepper
6 tblsp. Parmesan cheese

Combing corn, cream, salt, sugar and white pepper in a pot and bring to boil. Simmer 5 minutes. Make a roux from butter and flour, add to corn, mix well and remove from heat. Transfer corn mixture to casserole dish. Sprinkle with Parmesan cheese and brown under broiler.

From: Kelli Trounce

Twice Baked Potatoes

Scrub and wash potatoes. Place on cookie sheet or pan and bake at 400 degrees for 1 hour and 15 minutes. Skins will be crunchy. Remove from oven and cool. Cut in half lengthwise. Scoop out potato, trying not to disturb skin. Mash potatoes, adding butter and milk. Add grated cheese. Fill halved potato skins with mashed potato mixture. Return to oven until cheese melts. Top with sour cream and bacon bits.

From: Mom

Tasty 2-Step Chicken

4 chicken breast halves
1 tblsp. vegetable oil
1 can cream of mushroom or cream of chicken soup (which ever you prefer!)
½ c. water

Brown chicken in hot oil in skillet. Add soup and water. Cover and simmer until chicken is done.

From: Fiddle

Stuffed Shells

14 oz. jar spaghetti sauce
4 tblsp. fresh parsley or basil, chopped
12 jumbo pasta shells, cooked according to package
1 c. ricotta cheese
½ c. shredded mozzarella cheese
2 eggs
½ bunch green onions, finely chopped
½ c. parmesan cheese, grated
¼ tsp. nutmeg
Salt and pepper to taste

Combine ricotta, mozzarella, eggs, green onion, spices and parsley. Mix well. Spoon filling into shells. Spread ½ c. of spaghetti sauce in bottom of 9x13” baking dish. Place shells in dish. Spread remaining spaghetti sauce over shells. Top with Parmesan cheese. Cover dish and bake at 350 degrees for 25 minutes. If desired, remove cover last 5-10 minutes to brown shells.

From: Lynne Isaacson

Sausage Stuffing

1 sack Pepperidge farm stuffing
1 lb. sausage (garlic flavor is recommended)
1 onion, finely chopped
5 stalks of celery, finely chopped

In fry pan, cook the sausage, and then add the onion and celery. Add the sausage, onion and celery to the water or chicken stock and butter used to prepare the stuffing. Then add the dry stuffing. After everything is mixed together, put into a casserole dish and bake at 350 degrees for 25-30 minutes. Can be used as a side dish or as a meal by itself.

From: Julie Allred

Sausage Brunch Braid

1 lb. pork sausage
½ c. chopped onion
¼ c. chopped celery
¼ c. chopped green pepper
1 garlic clove, minced
3 oz. cream cheese, cubed
2 tblsp. Chopped green onion
2 tblsp. minced fresh parsley
1 tube (8 oz.) refrigerated crescent rolls
1 egg, lightly beaten

In skillet over medium heat, cook sausage, onion, celery, green pepper and garlic until meat is no longer pink and vegetables are tender; drain. Add cream cheese, green onion and parsley. Cook and stir over low heat until cheese is melted; set aside. Unroll crescent dough on a greased baking sheet; press perforations together. Roll into a 12x10” rectangle. Spoon sausage mixture to within 3” of long sides and 1” of ends. On each long side, cut ¾” wide strips 3” into center. Starting at one end, fold alternating strips at an angle, forming a braid. Brush dough with egg. Bake at 350 degrees for 20 to 25 minutes or until golden brown.

From: Ellen Judd

Ritz Chicken

1 egg, beaten
3 tblsp. milk
1 c. crushed Ritz crackers
½ tsp. paprika
1/8 tsp. black pepper
2 ½ - 3 lbs. boneless chicken pieces
3 tblsp. cooking oil
1 c. milk

In small bowl, combine the egg and the 3 tblsp. milk. In a shallow bowl, combine crushed crackers, paprika and pepper. Dip chicken pieces, one at a time, into egg mixture; roll in cracker mixture.

In a large non-stick skillet, heat oil over medium heat. Add chicken. Cook uncovered for 10-15 minutes, turning occasionally to brown evenly. Drain well. Add the 1 cup milk to skillet. Reduce heat to medium-low; cover tightly. Cook for 35 minutes. Uncover; cook about 10 minutes more.

From: Laurie Simonsen

No Fuss Baked Chicken

Dip thawed chicken breast in melted butter. Roll in crushed cornflake crumbs until well coated. Sprinkle with Lawry’s seasoning salt and lemon pepper. Bake on foil-lined pan at 400 degrees for 45 minutes or until chicken is done.

From: Teri Fitch

Meatloaf

2 lbs. hamburger
1 egg
1 envelope Lipton Beefy Onion Soup Mix
1 – 1 ½ c. bread crumbs
¼ - 1/3 c. milk

Shape and bake at 350 degrees for 2 hours.

Larger Recipe:
3 lbs. hamburger
2 eggs
2 envelopes Lipton Beefy Onion Soup Mix
2 c. bread crumbs
1/3 - 1/2 c. milk

Shape and bake at 375 degrees for 2 hours.

From: Mom

Homemade Rice Pilaf

4 tblsp. butter
3 c. vermicelli

Melt together until browned. Add 2 c. raw rice. Dissolve 6 chicken bouillon cubes in 1 c. water. Add to rice. Add 3 ¾ c. water. Cover and simmer until fluffy and rice is done. (About 20 minutes.)

From: Paula Pack

Hawaiian Hamburgers

2/3 c. evaporated milk
1 ¼ lb. ground beef
½ - 1/3 c. saltine cracker crumbs (pretty fine)
½ c. chopped onion
1 tsp. salt

Mix together and form into patties. Brown patties in skillet. Pour off the fat. Meanwhile, drain pineapple juice from 13 oz. can pineapple chunks into measuring cup. (1 c.) Add water to make 1 c. if you don’t have enough. Mix with 2 tblsp. cornstarch, ¼ c. vinegar, ¼ c. brown sugar and 2 tblsp. soy sauce in saucepan. Heat until thickened and clear. Add pineapple chunks and chopped green pepper. Pour sauce over hamburgers. Simmer on low 15 minutes. Serve over rice.

From: Paula Pack

Ham Fried Rice

Fry in a little oil, 1 chopped onion until it’s clear. Then add chopped ham (as much as you want) and fry to heat through. Add 3-4 c. cooked rice, 2-3 tblsp. soy sauce, and 1 tsp. chicken bouillon granules. In separate pan, scramble and chop 3 eggs. Add to rice. Mix well.

From: 8th Grade Home Ec