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.
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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.

Easy Thai Lettuce Wraps

Recipe from Somewhat simple

Lettuce
3 0r 4 Chicken breasts
Teriyaki sauce
1 Cucumber and 1 Carrot julienned
2 pkgs. of top ramen noodles- cooked, without
seasoning packet, drained and cooled.
Peanut sauce (sold as a condiment in the Asian food aisle)
I found mine at Target.

Directions:
Take frozen chicken breasts and add to a crock pot. Coat chicken
with Teriyaki sauce and cook on high for 3 to 4 hours or until
chicken is done. Shred chicken. Take some lettuce,
top it will all the ingredients you want, roll up
or fold in sides and eat!

Carmel Popcorn

1 cup Karo syrup
2 1/2 cup brown sugar
1 cube margarine
1 can sweetened condensed milk

Cook to soft ball stage. Pour over a big pan full
of popped corn

Cheese bread

1 (16 oz.) pkg. shredded, sharp cheddar cheese
1 cup mayonnaise
1 (1 ounce) package ranch -style dressing mix
1 loaf french bread

Preheat oven to 300 degrees. Combine cheese, mayonnaise, and
dressing mix. Slice french bread in half. Spread cheese mix on
both sides of bread and heat in oven until cheese is melted and
bread is heated through.

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!

Cheesy Chicken and Rice

Picture from Chef Holly

1 can cream of chicken soup
3/4 cup rice, long grain, uncooked
1/2 teaspoon Onion Powder
1/4 teaspoon pepper
2 cup mixed vegetables, frozen
4 boneless, skinless chicken breasts, halved
1 cup cheddar cheese, shredded

Combine soup, rice, onion powder, black pepper, and 1 and
1/3 cups water. Add vegetables. Stir. Pour into an 11"x8"
casserole sprayed with non-stick spray. Top with chicken.
Bake at 375 for 50 minutes, covered. Top with cheese, and
bake additional 2 minutes, until cheese melts.

Lemon Artichoke Soup

1/4 cup butter
1/2 cup minced onion
1/2 cup minced celery
1/2 cup minced carrots
1 clove garlic, minced
3 cups chicken broth
2 cups chopped artichoke hearts
1 teaspoon salt
1 teaspoon ground black pepper
1 lemon, halved
3 cups half and half

Melt the butter in a saucepan over medium heat. Add the onion, celery, carrot, and garlic; cook until the onion and garlic are translucent. Stir in the chicken broth, artichoke hearts, salt, and pepper and simmer 10 minutes. Transfer mixture to a blender and puree until smooth; return the mixture to the saucepan. Squeeze one lemon half into the pan. Place the other lemon half into the saucepan. Bring to a boil. Reduce heat to low and simmer another 10 minutes. Remove the lemon half from the pan and pour in the half and half; stir. Continue to simmer until thoroughly heated, about 10 minutes.

Recipe via allrecipes.com.

Barbecue Bacon Chicken

Picture by Holly
4 chicken breasts
1 cup favorite BBQ sauce
Cooked bacon- 2 pieces per chicken breast
1 cup shredded Colby cheese
tomato, diced
avocado, sliced
sour cream

Place chicken in a 9x13 inch baking pan and cover with BBQ
sauce. Bake at 350 degrees for 30 minutes or until chicken is
done. Remove from oven and top each chicken with 2 slices
of bacon and shredded cheese. Return to oven just until cheese
is melted. Serve topped with the tomatoes, avocados, and
sour cream.

Fiesta Chicken Taco Salad

I got this recipe from the book, Recipes from the Big Blue Binder, by Marie Rayner(a wonderful chef and friend!) This recipe is a fabulous summer supper salad and also really easy to prepare!

Dressing:
2/3 cup French salad dressing
2/3 cup chunky salsa
1 tbsp. taco seasoning mix

Salad:
9 cups chopped romaine lettuce
9 oz. grilled chicken, cut into strips
2 cups taco flavored tortilla chips(regular tortilla chips work too-I couldn't find taco flavored and this substitution tasted good too)
1 cup shredded cheddar cheese
2 medium tomatoes, cut into wedges
3 oz. sliced ripe olives

1/2 cup sour cream to serve
Taco flavored tortilla chips to garnish

Whisk the dressing ingredients together in a small bowl until blended. Set aside.

Mix all the salad ingredients together in a large bowl, tossing well to combine. Pour the dressing over and toss again to make sure all the ingredients are coated.

Divide the salad among 4-6 plates. Top each with a dollop of sour cream and add a few tortilla chips as a garnish. Serve immediately.

Chocolate Chip Oatmeal Banana Muffins

I saw this recipe(and photo) on My Food Storage Deals last week and it sounds great! The perfect healthy after-school snack for your kiddos or even a great breakfast! Its also a great way to use your food storage.

1 1/2 c. flour (She uses half wheat flour, half white)

1 c. sugar

1/4 c. oil

1 tsp. baking soda

1 tsp. salt

2 tsp. nutmeg

3 tsp. cinnamon

1 egg

3/4 c. applesauce

2 c. smashed bananas (about 2-3 bananas)

1 3/4 cup oats

1 pkg. chocolate chips

Mix egg, sugar, oil, bananas. Add everything else then chocolate chips. Put in muffin tins and bake for 15 minutes at 350 degrees.

Quick Peach crisp

1 t0 2 peaches
cinnamon & sugar mixture
1 cup low-fat vanilla yogurt
1/4 cup granola cereal

Place the sliced peaches in microwave safe bowl, sprinkle

lightly with cinnamon & sugar and microwave for 20 to 30

seconds until warm. Scoop the yogurt into individual serving

dishes, spoon the warmed peaches over and sprinkle

with granola. Enjoy!

Snickers Salad

4 green apples, cut into bite size pieces
1 pkg. "Fun Size" Snickers, cut into bite
size pieces
6 oz. whipped cream
1 small box instant vanilla pudding mix

Just before you plan on serving this salad, mix the apples,
snickers, whipped cream, and vanilla pudding and ENJOY!!

Old-Fashioned Lemonade

1 1/2 cups sugar
1/2 cup boiling water
1 1/2 cups fresh lemon juice (6 to 8 lemons)
5 cups cold water

Stir together sugar and 1/2 cup boiling water
until sugar dissolves. Stir in lemon juice and
5 cups cold water. Garnish with lemons slices.

Southwest-Style Egg Rolls

We tried these the other night and just LOVED them! A new family favorite.

1/4 cup olive oil
1/4 cup chopped green onion
8 cups fresh baby spinach
1 cup frozen corn
1 (15 ounce) can black beans, drained
1 tablespoon fresh lime juice
1/2 teaspoon salt
1 teaspoon ground cumin
6 ounces Monterey Jack cheese, shredded
1 (14 ounce) package egg roll wrappers
vegetable oil for frying

Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender. Stir in spinach, corn, black beans, and lime juice. Season with salt and cumin. Remove from heat, and stir in cheese.

Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the edges with a small amount of water to seal.

In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels.

Recipe courtesy of Allrecipes.com.

Thai Peanut Chicken Noodle Salad

Crystal, of Everyday Food Storage, contributed this recipe and photo to the Family Home Evening blog recently. It sounds easy, unique, and delicious!

1 C. Asian Sesame Dressing (I use Ken's Steakhouse light version)

2 Tbsp. soy sauce

2 cooked boneless skinless chicken breasts, cut into chunks

2 Tbsp. crunchy peanut butter

2 Tbsp. honey

1/2 tsp. crushed red pepper

1 pkg. (1 lb.) thin spaghetti

4 green onions, sliced

1 cup chopped cilantro

Cook spaghetti as directed on package. Toss cooked chicken chunks with 1/4 c. Asian Sesame Dressing. Mix remaining dressing mixture, peanut butter, honey and crushed red pepper.Drain spaghetti. Add to chicken mixture with peanut butter mixture and all remaining ingredients; mix lightly. Serve warm or chill in fridge for 4 hours before serving.

To visit Crystal's blog to learn more about using food storage everyday in your own recipes, click HERE.