Zucchini, Black Bean and Rice Skillet

 Picture and Recipe from Ready Set Eat

1 tablespoon Canola Oil
1-1/2 cups quartered lengthwise, sliced zucchini 
1/2 cup diced green bell pepper
1 can (15 oz) Whole Black Beans, drained, rinsed
1 can (14.5 oz) Hunt's Fire Roasted Diced Tomatoes with Garlic

3/4 cup water

1 cup instant white rice
1/2 cup shredded Cheddar and Monterey Jack cheese blend

Heat oil in large skillet over medium heat. Add zucchini and
bell pepper; cook 5 minutes, stirring occasionally. Add beans,
undrained tomatoes and water. Increase heat and bring to a boil.
Add rice; stir well. Cover; removefrom heat and let stand
7 minutes or until liquid is absorbed.  Sprinkle with cheese.

Incredibly Cheesy Turkey Meatloaf

2 pounds ground turkey
1 cup milk
1 cup Italian seasoned bread crumbs
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
3/4 pound Colby cheese, cut into 1/2-inch cubes
1/2 cup ketchup (optional)

Preheat oven to 400 degrees F. In a bowl, mix the turkey,
milk, bread crumbs, and eggs by hand. Season with salt and
pepper. Fold the cheese cubes into the mixture. Transfer to
a loaf pan, and top with ketchup. Bake 1 hour.
(Printable Recipe)

Creamy Chicken Tacos

Recipe from Jamie cooks it up

5 frozen chicken breasts
1 1/2 C salsa
2 cans cream of chicken soup
2 1/2 T taco seasoning
1 T maple syrup
1 t lime juice (you can use bottled)
1 T butter
1/2 C sour cream

Place the frozen chicken breasts inside crock pot.
In a small bowl stir together all other ingredients
but the butter and sour cream. Pour sauce over the
top of the chicken. Cover and cook on high for 4 hours, or
on low for 7-8 hours. Take chicken out of the crock pot and shred
it up with a fork and throw it back in. Add the butter and
sour cream, stir it all around until incorporated.
Cook for 1 more hour. Serve over Tortilla chips or Tortillas.

Top with tomatoes, onions, cheddar cheese, and lettuce.

(Printable Recipe)

Zesty Penne

3 cups penne pasta, uncooked,
1 lb. Italian sausage
1 each green and red bell pepper, cut into thin strips
1 jar (26 oz.) spaghetti sauce
4 oz. cream cheese
1/4 c. shredded Parmesan cheese

Cook pasta as directed on package. Meanwhile,
cook sausage in a large skillet on medium heat for
about 8 min. or until done. Add bell
peppers; cook and stir until crisp-tender. Stir in
spaghetti sauce. Cook until heated through. Add
cream cheese and cook until melted, stirring frequently.
Drain pasta. Add to sausage mixture. Mix together
and top with Parmesan cheese.

(Printable Recipe)

Broccoli Orange Stir-Fry

Recipe and picture from Uncle Ben's

Check out their site for more yummy and

healthy recipes.

Ingredients
1 package UNCLE BEN’S Whole Grain White Long Grain
1/2 lb. chicken breast cut into bite-size pieces
2 heads broccoli florets cut
1 can mandarin oranges (6.1 oz.), reserve half the syrup
1/4 cup soy sauce
2 Tbsp. oil

1. Prepare rice according to package directions.
2. Add oil to large saute pan and heat over medium high heat.
3. Add chicken, broccoli and soy sauce to pan and stir-fry until chicken is cooked.
4. Add mandarin oranges with half the syrup. Cook another 2 minutes or until sauce thickens.
5. Serve stir-fry mixture over rice

Ham and Cheese Crescents

1can (8 oz) Pillsbury® refrigerated crescent dinner rolls
8 thin slices cooked ham (8 oz)
4 thin slices Cheddar cheese (4 oz), each cut into 4 strips



Recipe and picture from Pillsbury
A great recipe for using up some of that
leftover ham from Easter.

Heat oven to 350°F. Separate dough into 8 triangles.
Place 1 piece of ham on each triangle; place 2 strips of cheese
down center of ham. Fold in edges of ham to match shape of
dough triangle. Roll up each crescent, ending at tip of triangle.
Place with tips down on ungreased cookie sheet. Bake 15 to 19 minutes
or until golden brown. Immediately remove from cookie sheet.
Serve warm.

Beef Stroganoff

3/4 lb ground round (I just used ground beef)
3/4 cup finely chopped onion
1 clove garlic, minced
1/2 lb fresh mushrooms, sliced
1/4 tsp salt
1/8 tsp pepper
1/8 tsp rosemary
1 1/2 cups cream of chicken soup
1 cup sour cream
16 oz bow tie pasta, cooked al dente

Saute ground round, onion, and garlic.  Add mushrooms; cook 3 to 5 minutes.  Stir in salt, pepper, and rosemary; simmer, uncovered, 10 minutes.  Add soup and heat.  Stir in sour cream; heat, but do not boil.  Arrange pasta around edges of a large platter; spoon stroganoff into center.

Italian Meatloaf

1 lb Sweet Italian Sausage
1 lb Ground Beef
1 lb shredded Mozarella
1 cup Sun-dried tomatoes in oil - chopped
1 cup Marinated artichoke hearts - chopped coarsely
1 onion - diced coarsely
1 1/2 Tbsp garlic
1 cup chopped fresh basil
2 cups fresh bread crumbs - Artisan Brad
3 eggs
Mix all ingredients together. Then form into loaf 4 inches by 12 inches
Bake 350 degrees F. Cook 1 hour.
---------------------------------------------------------
Sauce to cover meatloaf:
4 tomatoes
1 onion
5 garlic cloves
Pinch of Salt
1/2 tsp Red pepper flakes
1 Tbsp fresh rosemary

Cut the 4 tomatoes in 1/2 . Peel the onion and cut into thin slices, and also cut the cloves of garlic. Place in a food processor to process more thoroughly until liquid form. Put in a sheet pan with the oven either on broil or if you have a broiler put in that, and set it in there for 5 minutes, it should start to blister when it is complete. Then put in to bowl, add salt, red pepper flakes and rosemary to mixture, and stir until thoroughly mixed together. Add sauce to the top of the meatloaf when serving.

Meatballs with rice

25 frozen meatballs
1 can cranberry sauce
1 jar salsa

Mix cranberry sauce and salsa with a wire whisk. Pour sauce
in a slow cooker. Add frozen meatballs. Cook on low 4-5 hours,
or high 2-3 hours. Spoon meatballs and sauce over rice.

The cranberry and salsa combined sounds really weird, but
these meatballs are yummy. My two boys love it!

Chicken and Asparagus Roll-Ups

1 pound fresh asparagus
4 whole chicken breasts, split, skinned, pounded thin
2 tablespoons flour
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon dried leaf thyme
1/4 teaspoon paprika
1/8 teaspoon pepper
2 cups sliced onion
3 large fresh tomatoes, sliced
1/2 cup chicken broth

Wash asparagus; break off each spear as far down as it snaps easily. Place 2 or 3 spears on each chicken breast. Roll; secure with food picks.

Combine flour, garlic, 1/2 teaspoon salt, 1/4 teaspoon thyme, paprika, and pepper; mix well. Roll chicken breasts in mixture.

Place onions and tomatoes in bottom of 13 X 9 X 2-inch baking dish; reserve 8 slices of each. Place chicken breasts over sliced vegetables. Arrange reserved slices of tomato and onion over chicken.

Combine chicken broth and 1/2 teaspoon salt and 1/4 teaspoon thyme. Pour over chicken and vegetables. Cover loosely with foil. Bake in 350 degrees F oven 30 minutes; baste occasionally with juices in bottom of pan. Uncover; bake 15 minutes or until chicken and vegetables are tender. Yield 8 servings

Cranberry-Apricot Stuffed Pork Chops

1/2 cup chopped, dried apricot

1/3 cup coarsely chopped sweetened dried cranberries

4 sliced green onions

1/4 cup chopped slivered almonds

2 tsp. grated orange peel

3/4 tsp. dried thyme, divided

3/4 tsp. garlic pepper, divided

3/4 tsp. ground ginger, divided

5 Tbsp. seasoned, dry breadcrumbs, divided

2 tsp. melted butter or margarine

4 (12 oz) boneless pork loin chops (about 1-1/2 inches thick)

1. Preheat oven to 425*F.  Combine apricots, cranberries, green onions, almonds, orange peel, 1/2 teaspoon of the thyme, 1/2 teaspoon of the garlic pepper, and 1/2 teaspoon of the ginger in small bowl.  Stir in 2 tablespoons of the breadcrumbs and the butter, mixing well.

2. Cut pocket in side of each pork chop, being careful not to cut all the way through.  Fill chops with stuffing; set aside.

3. Blend remaining 3 tablespoons breadcrumbs, 1/4 teaspoon thyme, 1/4 teaspoon garlic pepper, and 1/4 teaspoon ginger in small bowl.  Sprinkle evenly over pork chops, pressing lightly to coat.  Place in shallow baking pan.  Spray tops evenly with nonstick cooking spray, if desired.

4. Roast about 20 minutes or until internal temperature registers 160* F.

Serves 4.