Grilled Parmesan Turkey Burgers

1 lb ground turkey
1/3 cup grated Parmesan cheese
1 tablespoon chopped fresh basil
1/4 teaspoon pepper
1/8 teaspoon salt
1 TBS. balsamic vinegar
4 humburger buns, split
Red onion rings, if desired

Heat gas or charcoal grill. In medium bowl, mix all ingredients except buns and onions. Shape mixture into 4 patties, about 1/2 inch thick. Carefully brush vegetable oil on grill rack. Place patties on grill rack over medium heat. Cover grill; cook patties 12 to 15 minutes, turning once. Add buns, cut sides down, to side of grill for last 4 minutes of grilling. Serve patties on buns with grilled or raw onion rings.
(Recipe and picture from bettycrocker.com) Recipe has been enhanced.

Italian Meatball Hoagie Braid- My kids LOVED this one!

2 cans (8 oz) refrigerated crescent rolls
16 (1 1/2-inch) frozen fully cooked Italian meatballs, (about 1 pound), thawed and cut in half
1 cup tomato-basil pasta sauce
1 cup shredded mozzarella cheese (4 ounces)
1 egg, slightly beaten
1/4 cup grated Parmesan cheese

Heat oven to 375°F. Spray 2 cookie sheets with cooking spray. Separate dough into 8 rectangles. Place rectangles on cookie sheets. Firmly press perforations to seal.

Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 tablespoons pasta sauce and 2 tablespoons mozzarella cheese. Make cuts 1 inch apart on each side of filling, using scissors or sharp knife. Alternately cross strips over filling. Brush dough with beaten egg; sprinkle with Parmesan cheese. Bake 15 to 20 minutes or until golden brown.
(recipe and picture found at bettycrocker.com)

Pesto Ravioli with Chicken

2 tsp. olive oil

1 lb. of chicken- (I use a rotisserie chicken, shredded)3/4 cups chicken broth

1 package of cheese ravioli

3 small zucchini's, cut into thin slices

1 large red bell pepper, thinly sliced and de-seeded

1/4 cup basil pesto

fresh Parmesan cheese

In a large sacue pan, heat oil over medium high heat. Cook chicken in oil about 4 minutes turning occasionally until brown. Remove chicken from skillet. (If using a rotisserie chicken, skip this part completely. Have the chicken ready for the last step.)

Add broth and ravioli to pan. Heat to boiling and then reduce heat. Cover and simmer about 4 minutes or until ravioli is done.

Stir in zucchini, bell pepper and chicken into ravioli. Cook over medium heat about 3 minutes, stirring occasionally until veggies are tender. Toss with pesto and sprinkle with cheese.

(Recipe and picture from Bettycrocker.com) Recipe has been enhanced.

Too Easy Strawberry Orange Jam

2 packages (10 oz. each) frozen sweetened strawberries, thawed and undrained

1 package (1 3/4oz.) powdered fruit pectin

1 TBS. orange peel, grated

1/2 cup orange juice

3 1/2 cups sugar

In a large saucepan, mix strawberries, pectin, orange peel and orange juice until pectin is dissolved. Heat to rolling boil over high heat, stirring constantly.

Stir in sugar. Heat to rolling boil, stirring constantly; remove from heat. Quickly skim off foam. Immediately pour into hot, sterilized jars or freezer containers, leaving 1/2 inch headspace. Wipe rims of jars clean. Seal immediately; cool. Refrigerate or freeze. Thaw before serving.

(Recipe found at BettyCrocker.com)

Grilled Salmon in Honey Soy Marinade

1 TBS. brown sugar, packed
1 TBS. butter, melted
1 TBS. olive oil
1 TBS. honey
1 TBS. soy sauce
1 tsp. garlic, minced
3-4 salmon filets

In a small bowl, mix all ingredients except salmon. In a shallow dish, place the salmon and pour the marinade over the fish. Cover and refrigerate at least 30 minutes but no longer than one hour.

Heat grill and remove salmon from marinade, but reserve the marinade. Place salmon on grill. Cover and grill on medium heat for 10- 20 minutes brushing with marinade. Cook until salmon flakes easily with a fork. Discard remaining marinade.

Citrus Mango Muffins

PERFECT FOR SPRING!
Muffins
1 egg
2 cups flour
1/3 cup sugar
1 TBS grated lime peel
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/4 cup vegetable oil
1 medium mango, pitted and diced, about 1 cup

Lime glaze
1/2 cup powdered sugar
3 to 4 tsp/ lime juice

Heat oven to 375. Grease bottoms of muffin pan or line with baking cups.
In a medium bowl, beat egg slightly. Stir in remaining muffin ingredients except mango. Stir until moist, then add mango. Divide batter evenly among muffin tin. Bake 23-35 minutes or until golden brown.

Meanwhile in a small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Immediately remove muffins from pan to cooling rack. Drizzle glaze over muffins. Serve warm.

Mean Woman Pasta- Love the Name!

This pasta is best when used with all fresh ingredients!
1 lb. seashell pasta
2 cups chopped roma tomatoes- Fresh is BEST, but you can use canned and drained if in a pinch.
1 clove garlic, minced
15 kalamata olives, pited and sliced
1/4 cup chopped fresh basil
1/4 olive oil
10 pepperocini peppers
Parmesan cheese

Combine tomatoes, garlic, olives, basil, olive oil and pepperocinis. Stir together and allow to marinate as long as you have time for. Overnight is best, but you can mix and use right away.
Cook pasta according to the package. Drain and toss with sauce and serve with fresh Parmesan cheese.

Tortilla Pie with Chicken

12 corn tortillas (6-inch), toasted
2 cups cooked, shredded dark-meat chicken, I just use a rotisserie chicken from the store
1 can (4 ounces) chopped green chiles
1 1/2 cups Green or Red Salsa (recipe below)
1 cup sour cream
1 1/2 cups Monterey Jack cheese, shredded (6 ounces)

Preheat oven to 375 degrees. In an 8-inch square baking dish, layer 4 tortillas, 1 cup chicken, cup chiles, 1/2 cup salsa, 1/3 cup sour cream, and 1/2 cup cheese; repeat once. Top with remaining tortillas, salsa, sour cream, and cheese. Bake until top is browned and bubbling, 30 to 40 minutes.

Green or Red Salsa
8 tomatillos (for red salsa use 6 plum tomatoes, halved)
1 onion
1 to 2 jalapeno peppers, halved and seeded
1 garlic clove, minced
salt
In a baking sheet, broil tomatillos, onion, garlic, jalapenos and garlic until lightly charded. About 4 minutes. Puree in a blender until smooth. Thin with 1/2 to 3/4 cup water and season with salt.
(recipe and Picture found at www.marthastewart.com/everyday)

Citrus Steak Salad- Great for parties too!

4 strip steaks (4 to 6 ounces each)
Coarse salt and ground pepper
2 navel oranges, peel and pith removed
2 tablespoons vegetable oil, such as safflower
2 tablespoons honey
1 teaspoon finely grated peeled fresh ginger
1 head romaine lettuce, cored and cut into bite-size pieces
1 small red onion, halved and thinly sliced
4 carrots, cut into matchsticks

Heat a large skillet over medium. Season steaks with salt and pepper; add to skillet. Cook, turning once, until medium-rare, about 8 minutes. Transfer to a cutting board; let rest 5 minutes, then thinly slice crosswise. Set aside.

Cut oranges to release segments; set aside. Over a medium bowl, squeeze remaining membranes to release 2 tablespoons juice; whisk in oil, honey, and ginger. Season with salt and pepper. Add lettuce, onion, carrots, and orange segments; toss to combine. Top salad with steak.

Homemade Buttermilk Cornbread

1/4 cup unsalted butter, melted, plus more, room temperature, for baking pan
1 cup yellow cornmeal
1 cup all-purpose flour (spooned and leveled)
1/4 cup sugar
1 1/2 teaspoons baking powder (for a fluffier cornbread, add 1/2 teaspoon baking soda)
1 1/2 teaspoons coarse salt
1 cup low-fat buttermilk
2 eggs

Preheat oven to 400 degrees. Butter a 9-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt. In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Transfer to baking pan and smooth top.
Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.

Penne with Ricotta and Pine Nuts

I LOVE FRESH AND LITE PASTAS FOR SPRING! ENJOY!

1/3 cup pine nuts
Coarse salt and freshly ground pepper
1 pound penne pasta
1 1/2 pounds baby spinach, well washed
2 tablespoons olive oil
1 cup part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese

Preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside. Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer’s directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well. Serve immediately, topped with ricotta, pine nuts, and Parmesan.

Grandma's Chicken and Dumplings

2-3 boneless, skinless chicken breasts, cooked and diced

2 cans (10oz.) OR 1 large family sized can of cream of chicken soup

2 cups water

4 tsp. flour

2 tsp. chicken bouillon granules

1 tsp. pepper

1 can of refrigerated buttermilk buscuits- or your own homemade buscuits,

Mix all ingredients except the buscuits in a crockpot. Cut buscuits into quarters and gently stir into mixture. Cover and cook on low for 4-6 hours.

(Recipe and picture from Crockpot Best Loved Recipes)

Artichoke Jalapeno Dip

8 oz. cream cheese
4 oz. fresh Parmesan cheese, grated
1 cup mayo (not miracle whip)
1 small can green chilies, diced
1 small can jalapeno chilies, diced
1 can artichoke hearts, diced

Mix ingredients together by hand. Put into a shallow baking dish and bake at 400 for 20 minutes. Serve with cubed or torn French Bread, pita chips or tortilla chips!

Zucchini Pineapple Bread

3 eggs
1 cup oil
2 cups sugar
2 tsp. vanilla
3 cups flour
2 tsp. soda
1 tsp. salt
1/2 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
2 cups grated zucchini
1 cup crushed pineapple and juice

Beat together eggs, oil, sugar, vanilla. Add flour, soda, salt, baking powder, cinnamon and nutmeg. Fold in zucchini and pineapple. Pour into loaf pans and bake 350 for 1 hour.

Cafe Rio Salad

Rice
4 cups water
4 cubes chicken bouilllon
1 tsp. cumin
2 cloves garlic
green onions
1 TBS. butter
6 springs of cilantro, crushed and shredded
2 cups rice
Combine in a pan and cook over medium high heat for 20- 25 minutes.

Dressing
1 cup mayonnaise
1 pkg. hidden valley ranch buttermilk dressing
1/2 cup buttermilk
1/4 tsp. cayenne pepper
1 cup cilantro, chopped
1 clove garlic
3 tomatillos, quartered
Blend all ingredients in a blender until smooth. Chill.

Spicy chicken
4-6 chicken breasts
2 can of rotel diced tomatoes and green chilies
1 tsp. salt
1 tsp. pepper
1 tsp. chili powder
1 tsp. garlic salt
1 tsp. cayenne pepper
1 dash tabasco sauce
Combine all ingredients and cook in crockpot on low for 7-8 hours. When done shred chicken and pour lime juice to taste. Serve with whatever your heart desires!

S'mores Cake

1 box yellow cake mix

1 cup graham craker crumbs

1- 1/4 cups water

1/3 vegetable oil

3 eggs

1 jar (16 or 17oz) hot fudge or chocolate topping

1 jar (7oz) marshmellow creme

Heat oven to 350. Grease bottom only of a 13x9 pan. In a large bowl, beat cake mix, cracker crumbs, water, oil and eggs with mixer on low speed for 30 seconds. Then beat on medium speed for 2 minutes. Pour into pan.

Reserve 1/4 cup hot fudge topping. Drop remaining hot fudge topping by generous tablespoonfuls randomly in 13- 14 mounds onto the batter in pan. Bake 40- 46 minutes or until toothpick inserted in the center comes out clean. Run knife around side of pan to loosen cake. Cool for 15 minutes or so.

Spoon teaspoonfuls of marshmellow creame onto warm cake; carefully spread with a knife dipped in hot water. Drop small dollops of reserved hot fudge topping randomly over marshmellow creme. Swirl topping through marshmellow creme with knife for marbled design.

Sweet Potato Waffles

2 cups of bisquick
2 TBS. brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 egg
1- 1/3 cups of milk
1 cup of cooked sweet potatoes, mashed, (you can you use canned, but I like the fresh ones)
2 TBS. canola oil
1 tsp. vanilla extract

In a large bowl, combine bisquick, brown sugar and spices. In another bowl, whisk the egg, milk, sweet potatoes, oil and vanilla. Stir this mixture into the dry ingredients just until combined.

Bake in preheated waffle iron until golden brown. Serve warm with fresh maple syrup! Enjoy!

Parmesan Pork Roast

1 boneless pork loin (3- 4 lbs.)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 TBS. soy sauce
2 TBS. dried basil
2 TBS. minced garlic
2 TBS. olive oil
1/2 tsp. salt
2 TBS. cornstarch
1/4 cup cold water

In a small bowl combine the cheese, honey, soy sauce, basil, garlic, oil and salt. Put pork in a crockpot and pour the sauce on top of the pork. Cook on low for 5- 6 hours.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until gravy thickens. Slice roast and serve with gravy.

Chocolate Fruit Crepes- Worth Every Last Calorie!

Crepes
1- 1/2 cups buttermilk
3 eggs
3 TBS. butter, melted
2 TBS. sugar
2 TBS. baking cocoa

Filling
1 can (21oz) cherry pie filling
1 can (8oz) sliced peaches, drained and chopped
1/2 tsp. ground cinnamon
1/8 tsp. almond extract
1/3 cup hot fudge ice cream topping, warmed

In a large bowl, combine the buttermilk, eggs and butter. Combine the flour, sugar and cocoa; add to buttermilk mixture and mix well. Cover and refrigerate for one hour.

Heat a lightly greased non stick skillet over medium heat; pour 2 TBS. batter ino the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry. Turn and cook 15- 20 seconds longer. Remove to a wire rack or papertowel.

In a microwave safe bowl, combine the pie filling, peaches and cinnamon. Microwave, uncovered on high for 3-4 minutes or until heated through, stirring once. Stir in extract. Spoon 2 TBS. filling down the center of each crepe. Fold sides of crepe over filling. Drizzle with ice cream topping and garnish with whipped cream!

Asian Salmon Patties

1-1/2 pounds skinless salmon fillet, finely chopped
2 shallots, minced
2 tablespoons grated peeled fresh ginger
1 large egg, lightly beaten
1/4 to 1/2 teaspoon crushed red pepper
Coarse salt and ground pepper
Lime wedges, for serving (optional)
1/3 cup reduced-fat mayonnaise
2 thinly sliced scallions
2 tablespoons fresh lime juice
1 teaspoon toasted sesame oil

In a large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Form mixture into eight 1-inch-thick patties, packing each firmly; transfer to a plate. Place in freezer until just firm, about 20 minutes.

Heat a large nonstick skillet over medium-high heat. Add salmon patties; cook until browned on both sides and just opaque throughout, 4 to 6 minutes per side, turning carefully. Serve with lime wedges and Sesame Mayonnaise, if desired.

To make Sesame Mayonnaise: In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Chill until ready to serve.

No posts for 3 days!!! WHAT?!

Happy Easter Everyone! I will be escaping to a Winter Wonderland for the Easter Holiday, so I regreat to inform you that there will be no recipes, because I will NOT have access to a computer! YEAH!! I am so excited about that! BUT, I will return on Monday with all new Spring recipes! Stay tuned.......... Thanks for following!

Easter Egg Dipper Treats

3 tablespoons butter or margarine
1 (10 ounce) package regular marshmallows
6 cups KELLOGG'S® RICE KRISPIES® cereal
1 1/2 cups semi-sweet chocolate morsels or milk chocolate morsels
5 teaspoons shortening
Multi-colored sprinkles

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Rice Krispies. Stir until well coated.
Using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into 2 1/2- x 1 1/2-inch egg shapes. (Or, coat insides of plastic snap-apart Easter eggs with cooking spray. Press cereal mixture into eggs. Remove cereal mixture from plastic eggs.) Cool.

In small saucepan combine chocolate morsels and shortening. Cook over low heat until melted, stirring constantly. Dip bottoms of cereal eggs into chocolate. Decorate with sprinkles. Place on wax-paper-lined baking sheet. Refrigerate until chocolate is firm. Individually wrap in plastic wrap. Best if served the same day.

(Recipe and pic from allrecipes.com)

Rib Roast with Herb Crust

This Easter, we have chosen not to do a Ham, but a roast. This recipe is so great!

2 tablespoons sour cream
2 teaspoons prepared horseradish
Coarse salt and ground pepper
1 cup fresh breadcrumbs
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh thyme or a mixture of equal amounts chopped fresh thyme, rosemary, and sage
1 garlic clove, chopped
2 teaspoons vegetable oil
1 boneless rib-eye roast (2 1/2 pounds), room temperature

Preheat oven to 400. In a small bowl, combine sour cream and horseradish; season with salt and pepper. In another bowl, combine breadcrumbs, olive oil, herbs, and garlic; season with salt and pepper.

In a large skillet, heat vegetable oil over medium-high. Season roast with salt and pepper; sear until browned on all sides, 10 minutes. Transfer to a cutting board. Spread sour cream mixture on one side of roast; top with breadcrumb mixture, pressing to adhere. Return roast to skillet or transfer to a rimmed baking sheet. Place in oven; cook until medium-rare or an instant-read thermometer inserted in center reads 140, 35 to 45 minutes. Let rest 15 minutes before slicing.

Brown Sugar and Pecan Sticky Buns

All-purpose flour, for work surface
1 recipe Basic Pizza Dough, or 2 pounds store-bought pizza dough, thawed if frozen
1 cup plus 6 tablespoons unsalted butter (2 3/4 sticks), room temperature
1 cup packed dark-brown sugar
1 1/2 cups pecans, chopped
1/2 teaspoon coarse salt
On a floured work surface, roll dough to a 10-by-18-inch rectangle. Dot upper two-thirds of dough with 1 cup butter and fold dough like a letter. Roll dough to a 10-by-18-inch rectangle. Refrigerate on a baking sheet until firm, 1 hour (or up to 1 day).

Preheat oven to 350 degrees. In a small bowl, combine sugar, pecans, and salt. Leaving a 1/2-inch border, dot dough with 6 tablespoons butter and sprinkle with sugar mixture. Starting at a long end, roll up dough like a jelly roll. Cut crosswise into 12 pieces. Place each piece, cut side down, into two jumbo muffin pans or a 9-by-13-inch baking pan.

Bake until golden brown and cooked through, 30 to 40 minutes, rotating pans halfway through. Immediately invert buns onto a serving platter or baking sheet. Serve warm.

Baked Penne with Chicken and Sun Dried Tomatoes

6 tablespoons butter, plus more for baking dishes
coarse salt and ground pepper
1 pound penne pasta
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
2 tsp. garlic, minced
6 cups milk , better if whole, but you can use fat free evaportated as well
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone
1 cup finely grated Parmesan

Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of being done; drain pasta, and return to pot.
In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

TO FREEZE:
Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.
Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

(recipe and picture courtesy of Martha Stewart everyday)

Sauteed Orange Shrimp with Brown Rice

2 cups of cooked brown rice
1 lb. uncooked medium shrimp. peeled and deveined
1 TBS. garlic, minced
1 TBS. olive oil
1 TBS. butter
1/4 tsp. cornstarch
1/2 cup orange juice
2 TBS. fresh basil, diced
1/4 tsp. salt

Cook rice according to package. Meanwhile, in a large skillet, saute shrimp and garlic in oil and butter for 3-4 minutes or until shrimp turn pink.

Combine cornstarch and orange juice until smooth. Stir in basil and salt. Gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve over rice.

My Grandma Mary's Award Winning Pecan Pie

4 eggs, slightly beaten

1 cup sugar

1 cup dark Karo syrup

1 tsp. vanilla

4 TBS. butter

1 1/2 cups chopped pecans (or halves)

1- 9 inch pie shell (recipe below)

Add to already beaten eggs; karo syrup, vanilla, butter (melted), beating well to blend. Fold in 1 cup of pecans. Pour filling into pie shell; arrange the rest of the pecans on top in an attractive pattern (use halves for this). Bake at 350 degrees for 40 minutes or until the center of the pie is set. Test by shaking gently.

EASY PIE CRUST

2 1/2 cups flour

1 cup shortening

1 egg (beaten)

1/4 cup water

1 tsp. vinegar

1/2 tsp. salt

Mix together and roll with roller on a flourer surface. Use cooking shears to fit perfectly into 2 - 9 inch pie shells. Press edges with thumb to make attractive. Then follow recipe above!

Stovetop Mac and Cheese

3 tablespoons unsalted butter
1/3 cup all-purpose flour
Coarse salt
4 cups whole milk
1/8 teaspoon cayenne pepper
3/4 pound small shell pasta or elbow macaroni
4 cups coarsely grated sharp yellow cheddar (3/4 pound)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce

In a medium saucepan, melt butter over medium. Add flour and 1/2 teaspoon salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.

Whisking constantly, pour in 2 cups milk; add 2 more cups milk and cayenne and whisk until smooth. Cook mixture, stirring constantly along bottom of pan, until boiling, 6 to 7 minutes. Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a small amount is rubbed between two fingers, about 10 minutes.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente; drain thoroughly and return to pot. Remove sauce from heat and let cool 10 minutes. Quickly whisk in cheese, mustard, and Worcestershire. Pour cheese sauce over pasta and stir to coat.

(picture from Martha Stewart everyday food)

Fiesta Chicken Lasagna

2 jars (16 oz.) your favorite thick and chunky salsa

9 uncooked lasagna noodles

4 boneless, skinless, Cooked chicken breasts, shredded or cut into small chunks. (You may season the chicken with mexican seasonings)

1 can black beans

1/4 cup fresh cilantro

3 cups shredded Monterey Jack cheese

Heat oven to 375. In ungreased 13x 9 baking dish, spread 1/4 of the salsa on the bottom. Layer with 3 noodles, and 1/3 each of the chicken, beans, cilantro, salsa and cheese.

Cover baking dish with foil. Bake 40 minutes. Uncover, bake 15 minutes or until hot in center. Let stand before cutting.

Roasted Halibut and Zucchini with Butter Sauce

1 1/2 pounds skinless halibut fillet, cut into 4 equal pieces
2 teaspoons olive oil
Coarse salt and ground pepper
1 pound zucchini, cut diagonally into 3/4-inch slices
1 tablespoon onion, minced
1 tablespoon white-wine vinegar
1 tablespoon chicken broth
1/2 cup (1 stick) chilled butter, cut into 8 tablespoons
1 tablespoon chopped fresh flat-leaf parsley

Preheat oven to 500 degrees. Pat halibut dry; rub with 1 teaspoon oil, and season with salt and pepper. Arrange fillets several inches apart on a 10-by-15-inch rimmed baking sheet.
In a small bowl, toss zucchini with remaining teaspoon oil; season with salt and pepper. Arrange zucchini around fish on sheet. Roast in oven, rotating sheet once, until zucchini is cooked through and fish flakes easily, 10 to 12 minutes.

While fish roasts, combine onion, vinegar, chicken broth, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat to medium; simmer until almost all liquid has evaporated, 5 to 7 minutes. Reduce heat to low; whisk in butter, 2 tablespoons at a time, letting each addition melt before adding next. Stir in parsley; season sauce with pepper. Spoon butter sauce over halibut and zucchini; serve immediately.

Baked Ravioli

2 TBS. olive oil

1 TBS. minced garlic

salt and pepper

1 1/2 tsp. dried thyme or oregano

1 can (28 oz.) whole tomatoes

1 can (28 oz.) crushed tomatoes

2 lb. store bought ravioli

1 1/2 cup mozzerella cheese

1/2 cup Parmesan cheese

Preheat overn to 425 degrees. Heat oil in a large saucepan over medium heat. Add garlic and season with salt and pepper. Add thyme and tomatoes. Bring to a boil, reduce heat and simmer, breaking up to tomatoes with a spoon, until sauce is thickened and reduced to about 5 1/2 cups. 20- 25 minutes.

Meanwhile, cook ravioli in a large pot of boiling water just until they float to the top. Do not over cook as the pasta will cook in the oven. Drain and then return to pot.

Toss sauce with pasta. Pour pasta into a large gratin dish or a 9x13 baking dish. Sprinkle with cheeses. Bake until golden brown, 20 to 25 minutes. Cool slightly before serving.

Cheese, Tomato and Basil Stuffed Chicken Breasts

4- 6 skinless, boneless chicken breasts

1/2 cup freshs basil leaves

1/3 cup sun-dried tomato halves

1 TBS. minced garlic

1 tsp. orange zest

salt and pepper

2 oz. Mozzerella cheese, shredded

2 tsp. olive oil

Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1 inch long slit in thick side of each breast. Insert knife, and without enlarging the opening, carefully work around inside to form a pocket. (make sure you do not go through the other side.)

On a cutting board, pile cheese, basil, sun-dried tomatoes, garlic, zest, 1 tsp. salt and 1/4 tsp. pepper; chopped until fine. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.

Close pockets, using 2-3 toothpicks per breast. Arrange on baking sheet. Rub olive oil and season with salt and pepper. Roast in oven until well browned, about 30- 35 minutes. If you use a thermometer, bake until 165 on the thickest part of the chicken. Let chicken rest about 5 minutes and then remove toothpicks before serving.

Shortcut Chicken Cordon Bleu

1 tablespoon butter
4 skinless, boneless chicken breast halves
1 can (10 3/4 ounces) Cream of Chicken Soup (You can use Fat Free)
2 tablespoons water
2 tablespoons chicken broth
1/2 cup shredded Swiss cheese
1/2 cup chopped cooked ham
4 cups medium egg noodles, cooked and drained

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.

Stir the soup, water, chicken broth, cheese and ham in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the noodles.

Flank Steak Fajitas

1- 1 1/2 lbs. flank steak
1 chopped, seeded green pepper
1 chopped jalapeno pepper
1 TBS. cilantro
1 clove garlic
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt
1 (8oz.) can chopped tomatoes
12 flour tortillas- taco size

Cut flank steak into 6 portions, cutting against the grain. Place sliced steak and remaining ingredients into a crockpot. Stir. Cover and cook on low for 8- 10 hours or on high 4-5 hours. Remove meat from crockpot and shred. Return meat to crockpot and stir. Let sit 15 minutes and serve in flour tortillas. Top with sour cream, guacamole, shredded cheese, salsa, etc!

Homemade Oreo Cookies

1 cup butter (no substitutes), softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1/2 cup milk
FILLING:
1/2 cup butter or margarine, softened
1 1/2 cups confectioners' sugar
1 cup marshmallow creme
1 teaspoon vanilla extract

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk. Refrigerate for at least 2 hours. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees F for 10-12 minutes or until edges are set. Remove to wire racks to cool.

Combine filling ingredients in a small mixing bowl; beat until smooth. Spread on the bottom half of the cookies; top with remaining cookies. Store in the refrigerator.

Sweet Potato Soup

3 sweet potatoes, peeled and diced
1 white potato, peeled and diced
1 carrot, peeled and diced
1/2 cup heavy whipping cream (you can also use 1% milk or fat free evaporated milk)
6 cups chicken broth
1 TBS. brown sugar (or you can use pure maple syrup)
1 1/2 tsp. ground nutmeg
2 TBS. butter
salt and pepper to taste

Place peeled and cut potatoes and carrot into a pot with chicken broth. Use only the amount of broth to cover the veggies. Bring to a boil and cook until veggies are tender.

Place the mixture into a food processor or blender and puree until smooth.

Return puree to the saucepan and slowly add cream, brown sugar, nutmeg and butter. Bring to your desired tempurature and add salt and pepper. Serve immediately! Top with sour cream or this is really good with corn bread!

Egg Pesto Breakfast Wrap

2 eggs
1 1/2 teaspoons reduced-fat sour cream
1/4 cup shredded reduced-fat Cheddar cheese
2 tablespoons finely chopped onion
1 1/2 teaspoons prepared pesto sauce
3 grape tomatoes, sliced
1 slice turkey bacon
1/2 ounce marinated artichoke hearts, drained and thinly sliced
1 10-inch flour tortilla
salt and pepper to taste

Beat the eggs in a bowl with the sour cream until blended, and stir in the Cheddar cheese.
Spray a skillet with cooking spray, and cook and stir the onion and pesto sauce over medium heat until the onion is translucent, about 6 minutes. Stir in the tomatoes, and pour the egg mixture into the skillet. Cook and stir the egg mixture until the eggs are cooked but not dry, about 3 minutes. Remove eggs from the skillet, and set aside.

Place the turkey bacon into the skillet, and fry, flipping once, until the bacon is thoroughly cooked and starting to crisp, about 3 minutes per side. When the bacon is cooked, place the artichokes into the skillet to heat for about 1 minute, and remove the bacon and artichokes from the pan.

Spray the skillet with cooking spray, and place the tortilla into the hot skillet. Heat the tortilla until warm and flexible, and remove to a plate.
Spoon the eggs, turkey bacon, and artichokes into the center of the tortilla, and season with salt and pepper. Fold the bottom 2 inches of the tortilla up to enclose the filling, and wrap tightly.

HAPPY ST. PATRICKS DAY!

I love Irish food and would love to get some more! If any of you have any special recipes (Irish or not) that you would like to share, please email them! bkelggren@msn.com. Also, I would love to have you leave a comment on what your thoughts are on this blog! Any suggestions?! Please share!

Amazingly Easy IRISH Soda Bread

4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk

Preheat oven to 375. Lightly grease a large baking sheet.

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. You may continue to brush the loaf with the butter mixture while it bakes.

Crockpot Italian Chicken

4-6 boneless, skinless chicken breasts
1 (8oz) cream cheese, room tempurature
1 pkg. dry Italian season mix
1 (24oz) can cream of chicken soup
1/2 cup chicken broth
salt and pepper to taste

Place chicken in crock pot. Mix all other ingredients together for sauce and pour over chicken. Sprinkle mushrooms on top and cover and cook about 6- 8 hours on low. Serve over rice or noodles.

Warm Berries and Dumplings

1 lb. frozen mixed berries- Costco has an awesome bag in the freezer section
1 TBS. lemon juice
6 TBS. sugar
1 cup flour (spooned and leveled)
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
2 TBS. butter, melted
1/2 cup low fat buttermilk
1/8 tsp. ground cinnamon

In a medium skillet, cook berries, lemon juice, 4 TBS. sugar, and 1/4 cup water over medium heat until slightly thickened, 11- 13 minutes.

Meanwhile, in a bowl, whisk together flour, baking powder, baking soda, salt and 2 TBS. sugar. Add melted butter and buttermilk and stir until a moist dough forms. Dividing evenly, spoon 6 dollops of dough over fruit. Combine cinnamon and 1 tsp. sugar and sprinkle over dough.

Cover pan tightly with foil and cook over medium- low heat until dumplings are set and tops are dry to the touch. About 15 minutes or so. Watch carefully.
Serve warm with ice cream!

Crispy Crunchy Chicken Fingers- Kids favorite!

5 skinless, boneless chicken breasts
1 egg
2 tablespoons orange juice
1 tablespoon molasses
1 tablespoon honey
8 buttery round crackers, crushed
Preheat oven to 400. Cut chicken breasts into strips or you can buy frozen chicken strips at Costco. Whisk egg and juice together in a medium bowl. Stir in molasses and honey. Dip chicken strips into egg mixture. Pour cracker crumbs into a resealable plastic bag. Put egg coated chicken pieces in bag, seal and shake to coat with crumbs.
Place breaded chicken on a foil-lined cookie sheet and bake in the preheated oven for 10 minutes. Flip the chicken strips and turn the pan, then bake for another 10 minutes.

Park City Stew

Baby it's cold outside! Warm up with some Park City Stew!

2 1/2 lbs. beef cubes
8- 12 red potaotes, diced
4 large carrots
2 bay leaves
1 pkg. dry onion soup mix
1 can of cream of mushroom
1 can of cream of celery
1 can of tomato soup'
salt and pepper to taste

Put beef cubes in crockpot. Place the veggies on top of the meat. In a large bowl, mix soups and dry onion pack together and pour over veggies. Cokk in crockpot on low for 6-8 hours. Serve with cheese on top.

Mizithra Pasta- Just Like at the Old Spaghetti Factory

1/2 cup butter
1 TBS. garlic
1 lb. long pasta (I use spaghetti or angel hair)
1/2- 1 cup Parmesan cheese
1/2- 1 cup Mizithra cheese ( found in the special cheese section at grocery stores)
1/4 cup parsley

Cook pasta and set aside in a large serving bowl. In a skillet, melt butter until barely brown and then add garlic. Toss in butter and pasta and then add cheeses. Garnish with parsley and season with salt and pepper.

Simple, but amazing flavor.

Easy Mushroom Risotto

2 TBS. butter
1/2 tsp. dried thyme
10 oz. button mushrooms, trimmed and quartered
salt and pepper
1 cup long grain rice
1 (14.5oz) chicken broth
1 tsp. garlic minced
1/4 cups grated Parmesan

In a deep microwave safe dish with a tight fitting lid, combine butter and thyme. Microwave until butter has melted and thyme is fragrant, about 1 minute. Add mushrooms and season with salt and pepper. Microwave until mushrooms have released their liquid, about 8 minutes. Transfer to a plate.

In the same dish, combine rice, broth and garlic. Season with salt and pepper. Cover and microwave 9 minutes. Stir in 2 cups water and microwave until rice is tender. 9 minutes more.

Stir in mushroom mixture. Microwave until risotto is heated through, about 2 minutes. Stir in Parmesan. If risotto is too thick, add water as needed.

Addictive Sesame Chicken

THIS RECIPE IS A LOT EASIER THAN IT LOOKS! TRUST ME!
2 tablespoons soy sauce
1 tablespoon chicken broth
1 dash sesame oil
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon canola oil
4 (5 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes

1 quart vegetable oil for frying
1/2 cup water
1 cup chicken broth
1/4 cup distilled white vinegar
1/4 cup cornstarch
1 cup white sugar
2 tablespoons soy sauce
2 tablespoons sesame oil
1 teaspoon red chile paste
1 clove garlic, minced
2 tablespoons toasted sesame seeds
Combine the 2 tablespoons soy sauce, chicken broth, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes.

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Combine the 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.
Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds. Serve over rice!

Dutch Baby Pancake

3 TBS. butter, room temp
3 large eggs
3/4 cup milk
1/2 cups flour
1/4 tsp. salt
1 tsp. vanilla extract
1/4 cup PLUS 1 TBS. sugar
1 TBS/ fresh lemon juice

Preheat oven to 425. Melt 2 TBS. butter in two seperate non stick pie pans in oven, but do not burn.

In a blender, combine eggs, milk, flour, salt, vanilla and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into pie pans, dividing evenly. Bake until pancake is puffed and lightly browned, about 20 minutes.

When done, immediately sprinkle with 1 TBS spoon of sugar and lemon juice, or whatever your heart desires!

Mini Turkey Meatloaves

1 TBS. Olive oil
1 carrot, finely chopped
1 red bell pepper, finely chopped and seeds removed
1 slice white or wheat bread
3/4 cup milk
1/4 cup PLUS 2 TBS tomato sauce
1 1/4 lbs. ground turkey, lean, but not 100 percent. Loaves wont be as juicy. Use 7 percent fat.
1 large egg
1 tsp. dried sage
salt and pepper to taste

Preheat oven to 350. In a large skillet, heat oil over low. Add carrot and bell pepper; cook, stirring frequently, until veggies are tender. About 10 minutes. Transfer veggies to a large bowl. Crumble bread; add milk and 2 TBS. tomato sauce and stir to combine. Let it cool completely.

Add turkey, egg and sage; season with salt and pepper. Using your hands, gently mix to combine. Divide meat mixture into four equal parts. Gently shape each into a 3 by 4 by 2 loaf on a rimmed baking sheet, leaving ample space in between.

Rub remaining 1/4 cup tomato sauce evenly over top of loaves. Bake until for about 35- 40 minutes.

Hot Breakfast Couscous

2 cups skim milk
2 TBS honey
3 tsp. cinnamon
2 cups dry couscous
1/3 cup chopped dried apricots
1/2 cup silvered almonds

In a saucepan over medium heat, combing the milk, honey and cinnamon. As soon as it comes to a boil, stir in couscous. Turn off heat and cover. Let stand for 5 mintues. Stir in apricots and almonds. Can top with brown sugar or splenda.

Jam Filled French Toast

8 slices Texas toast
6 TBS of your favorite Jam
4 oz. Cream cheese, softened
4 large eggs
1 cup of milk
1/2 tsp. cinnamon
2 TBS. butter
Maple syrup for serving

Using a paring knife, cut a horizontal slit in each bread slice to form a pocket. Stir together jam and cream cheese. Spoon 1 TBS of mixture into each pocket.

In a shallow bowl, whisk together eggs, milk and cinnamon until combined. In a large skillet, melt 1 TBS. butter over medium low heat. Working in batches of two, lay bread slices in egg mixture, letting them soak 5 seconds on each side.

Lift slices, letting excess drip back into bowl, and place in skillet. Cook until golden brown, 3- 4 minutes on each side. Serve immediately.

Recipe Cards- Perfect for cutting and pasting!

Check out skiptomylou.org today to find awesome downloadable recipe cards!

Pizza Rolls

2 loaves frozen bread dough
2 cups mozzarella cheese
1 cup pizza sauce (to go on pizza)
3 cups pizza sauce (for dipping)
Whatever toppings your family likes, (pepperoni, sausage, ham, pineapple, black olives, etc…)
Pizza Sauce:
2 - 15 ounce cans tomato sauce
1 teaspoon Italian herb seasoning
1 TBS fresh parsley

Thaw dough. Using both loaves together, roll into a 14 x 24 rectangle (1/4 inch thick). Spread 1cup pizza sauce mixture on dough. Sprinkle cheese evenly on top of sauce. Top with your choice of toppings.

Roll up, lengthwise like a jellyroll and cut into 24, 1 inch slices.
Spray cookie sheet with non-stick spray and place rolls about 1 inch apart. Bake at 400 degrees for 8 - 12 minutes. Heat sauce in a saucepan and serve as a dipping sauce.

Three Cheese Quesadillas

Flour tortillas- (I use the ones from Costco that you have to cook yourself! So good!)
2 TBS. butter
4 oz. cream cheese, softened
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 TBS. Cilantro
1/4 cup chopped ripe olives
1/2 cup salsa
Sour cream

Spread butter over each side of tortillas. Spread cream cheese over unbuttered sides of the tortillas. Sprinkle with cheese, cilantro and olives. Top with remaining tortillas, butter side up.

Cook on griddle over medium heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa and sour cream.

Vegetarian Tacos

6 plum tomatoes, seeded and cut into wedges
2 medium green peppers, cut into slices
1 small onion, cut into slices (these add flavor, but I don't usually use them. My kids wont eat this if there are onions.)
1 envelope taco seasoning
3 TBS. olive oil
1 can refried beans
taco shells
1 cup taco sauce

In a large bowl, combine tomatoes, green peppers, onion, taco seasoning and oil. Arrange in a single layer on two 9x13 baking pans. Bake uncovered at 475 for 20- 25 minutes or until lightly browned.

Spread refried beans over half of each taco shell. Fill with veggie mixture, drizzle with taco sauce. Serve with favorite toppings!

Greek Pasta with Tomatoes and White Beans

2 (14.5 oz) cans Italian style diced tomatoes
1 (19 oz) can cannellini beans, drained and rinsed
10 oz. fresh spinach, chopped and washed
8 oz. penne pasta
1/2 cup crumbled feta cheese

Cook pasta in a large pot of boiling water until done.

Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over meduim high heat. Reduce heat, and simmer for 10 minutes.

Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stir constantly.

Serve over pasta and sprinkle with feta cheese.
(I have also added red peppers as well.)

Sweet Soft Pretzels

1 pound of store bought pizza dough, thawed if frozen
all purpose flour for workspace
1/2 cup chopped chocolate, if desired for chocolate pretzels
1 TBS. olive oil, for covering bowl and baking sheet
3 TBS. baking soda
2 TBS. sugar, coarse

Place dough on a lightly floured work surface. If making chocolate, sprinkle over work surface. Gently knead to incorporate. Transfer to an oiled bowl, cover and let rest for an hour.

Divide dough into 8 equal pieces. On a lightly floured surface, roll each piece into an 18 inch long rope. Shape dough into pretzels. (Form each rope into a U shape and twist the top ends and then bring the ends facing downwards). Transfer pretzels to an oiled baking sheet and let rest for 20 minutes.

Preheat overn to 475. Bring a large pot of water to a boil. add baking soda. In batches, boil the pretzels until puffy and slightly shiny, about 1 minute. With a large slotted spoon, transfer to a wire cookie rack and drain. Return pretzels to baking sheet, sprinkle with sugar. Bake until golden brown and cooked through. About 10 to 15 minutes. Rotate sheet halfway through. Serve warm with any sauce you desire. ( you may also brush with melted butter and sprinkle with cinnamon and sugar!)

Italian Steaks

1 egg
1/2 cup seasoned bread crumbs
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/8 tsp. salt
1/8 tsp. pepper
1 beef top sirloin steak (1 lb.)
1 TBSP. canola oil
1 cup pizza sauce or thick and chuncky spaghetti sauce
1/4 cup shredded Italian cheese blend

In a shallow bowl, whisk egg. In another shallow bowl, combine bread crumbs, basil, oregano, salt and pepper. Cut steak into four pieces. Dip each piece in egg, then coat in bread crumb mixture.

In a large skillet, cook steaks in oil over medium high heat for 2 -4 minutes on eachs side or until meat reaches desired doneness.

Meanwhile, heat spaghetti sauce in a small sauce pan. Spoon over steaks and sprinkle with cheese. Serve with steamed veggies like zucchini, yellow squash, mushrooms and red peppers.

Mediterranean Chicken Packets

4 boneless, skinless, chicken breasts
salt and pepper
1 can (14.5oz) diced tomatoes drained
4 artichoke hearts from 1 can, quartered and drained
12 Kalamata olives, halfed and pitted
1/2 cup crumbled feta cheese
1/2 tsp. Italian seasoning
1 TBS. olive oil

Preheat oven to 375. Place four 12 inch squares of parchment paper or heavy duty foil on a work surface. Place a chicken breast on one half of each square, leaving a 2 inch border; season with salt and pepper.

Dividing evenly. top chicken with tomatoes, artichoke hearts, olives and feta. Sprinkle with Italian seasoning and oil. Fold parchment over ingredients and crimp edges to seal.

Place packets on a rimmed baking sheet (cookie sheet). Bake until chicken is opaque throughout. About 20- 22 minutes.

Use a wide spatula to move the chicken packets from the baking sheet to plates without opening or tearing them. Careful, they are hot and YUMMY!

Good Ol' Sloppy Joes

1 lb. ground hamburger or ground turkey
1 onion, chopped
1/4 cup green pepper, chopped
2 TBS. brown sugar
1/4 cup ketchup
1 tsp. mustard
dash of salt
dash of pepper
1/4 tsp. garlic powder
1/4 tsp. chili powder
dash of Worcestershire sauce
Hamburger buns

Brown meat with onions and green peppers. Add the remaining ingredients and let simmer together for a bit. Serveon buns with cheese if desired.

Citrus Jerk Orange Roughy

4 (4oz) orange roughy fillets
1 TBS. Jamaican Jerk Spice
1 tsp. Jamaican Jerk Spice
1 tsp. olive oil
4 TBS. orange marmalade
3 TBS. water
2 TBS. lemon juice
1/4 tsp. black pepper

Sprinkle both sides of fish with Jerk seasoning; press gently to adhere. Coat a large nonstick skillet with cooking spray. Add oil and heat over medium high heat until hot. Add fillets and cook for 3 minutes on each side or unti fish flakes easily. Remove fillets from skillet and set aside and keep warm. Add orange marmalade and the remaining ingredients to the skillet. Bring the mixture to a boil; cook for 1 minute. Pour sauce over fish , serve immediately!

Chicken Pesto Melts

1 loaf french bread
2 cups rotisserie chicken, shredded
1 cup basil pesto spread
2 cups mozzarella cheese, shredded
2 roma tomatoes, sliced

Preheat oven to 350 degrees.
In a mixing bowl, combine chicken, basil pesto, mozzarella. Mix throughly.
Spread the mixture on loaf of french bread and sprinkle with additional cheese if desired.

Place on a cookie sheet and bake for 10- 12 minutes. Slice into sections and enjoy warm!

Chicken and Spinach Stuffed Shells

My kids have so much fun with this one and they eat it too....

18 large pasta shells
1 (15oz) pkg. ricotta cheese
1 egg, slightly beaten
1/4 cup grated Parmesan cheese
2 cups frozen spinach, thawed and squeezed to drain
1 1/2 cups chopped rotisserie chicken
1 jar of your favorite spaghetti sauce
2 cups shredded italin cheese

Heat oven to 350. Cook pasta as directed on package and drain.
In a medium bowl, mix ricotta, egg, Parmesan cheese, spinach and chicken. Spread about 1 cup of spaghetti sauce over bottom of a 9x13 pan. Spoon about 2 TBS. chicken mix into each pasta shell. Arrange shells, filled side up on sauce in the baking dish. Spoon remaing spaghetti sauce over stuffed shells. (I use a lot so the pasta doesn't dry out.) Cover with foil and bake about 30 minutes. Remove foil and sprinkle Italian cheese on top and bak uncovered about 5 to 10 minutes longer or until cheese is melted. ENJOY!

Roasted Red Pepper Tortellini Soup

2 (16oz.) jars roasted red pepper
2 (14.5oz.) cans chicken broth
1 package of sliced mushrooms
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. ground black pepper
2 (9oz) package fresh cheese tortellini, uncooked

Place roasted peppers in a blender or food processor and blend until smooth.

In a large saucepan, mix peppers, chicken broth and mushrooms. Season with basil, oregano, garlic powder, salt and pepper. Bring the mixture to a boil. Stir in tortellini, and continue cooking 8 to 10 minutes or until pasta is soft. Serve with sour cream or Parmesan cheese.

Korean Barbecue Beef

4 to 4 1/2 lbs. stew beef
1/4 cup chopped green onions
1/4 cup soy sauce
1/4 cup beef broth
1 TBS. brown sugar
2 tsp. minced fresh ginger
2 tsp. minced garlic
1/2 tsp. pepper
2 tsp. sesame oil
2 tsp. sesame seeds. toasted
Hot cooked rice or linguini pasta

Place stew beef in crock pot. Combine green onions, soy sauce, broth, brown sugar, ginger, garlic, and pepper in a medium bowl; mix well and pour over meat. Cover and cook on LOW for 7 to 8 hours or until meat is tender.

Stir sesame oil into cooking liquid. Cover and cook for 15 to 20 minutes or until hot. Serve over rice or pasta and garnish with sesame seeds.

Chicken Chili Verde

2 1/2 lbs. chicken (6-8 breasts), boneless, skinless
1/2 cup onion, diced
1/2 clove of garlic minced
1 (20oz.) can diced tomatoes
1 fresh lime
1 can green chilies
2 (14oz.) cans pinto beans
1 TBS. oregano
1 TBS. cumin

Brown chicken with onion and garlic and a bit of oil. Put all ingredients except lime with chicken in a large crock pot and simmer ofr 2 hours. As chicken becomes soft, shred into pieces. You may need to help it along. Add juice of lime before serving. Serve meat in tacos or over crushed corn chips with lettuce, salsa, cheese, avocados, or what ever your heart desires!

Crock Pot Country Style Ribs

3 lb. pork ribs (I use boneless)
2 cup maple syrup
1 cup apple sauce
1/2 cup ketchup
6 TBS lemon juice
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2. tsp. cinnamon

In a large skillet, brown all sides of the ribs. Place ribs in a crock pot. Combine ingredients together and pour over ribs. Cook on low for 6 hours.

Thai Chicken Wraps

3-4 cooked, shredded chicken breasts
1 cup chopped, seeded, peeled cucumber
3/4 cup red bell pepper, chopped
1/3 cup roasted peanuts- slightly chopped
3 TBS. sugar
2 TBS minced fresh ginger, can use ground
6 TBS. lime juice
2 TBS. soy sauce
1/2 tsp. salt
1/2 tsp red pepper
2 cloves minced garlic
1/2 cup creamy peanut butter
4 TBS. water
6 TBS. fresh chopped cilantro
Large flour tortillas
chopped lettuce
cooked rice

Combine chicken, cucumber, pepper and peanuts in a bowl. Set aside. Place sugar and the next 6 ingredients (sugar to garlic) in a blender and process smooth. Add peanut butter and water and process smooth. Add peanut butter mixture to chicken mixture and stir well. Add cilantro and toss. Wrap in warm tortillas with lettuce and rice.

Pumpkin Gingerbread- My kids LOVE this and ask for it often.

3 cups sugar
1 cup oil
4 eggs
3 1/2 cups flour
2 tsp. baking soda
1 1/2 tsp. baking powder
2 tsp. ginger
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 tsp. allspice
2/3 cups water
1- 1lb.(29oz) can of pumpkin

In a large mixing bowl mix together sugar, oil and egg. In a seperate bowl mix the dry ingredients and spices together. Add the dry ingredient mixture and water alternately to the creamed mixture. Beat in the pumpkin. Pour batter into 2 greased 5x9 inch loaf pans. Bake in 350 over for 1 hour or until done. Frost with cream cheese frosting.

Smoky Beef Tacos

2 to 3 TBS. Chopped canned chipolte chilis in adobo
1/2 cup ketchup
1 garlic clove- chopped (recipe calls for 8 cloves, but my kids are not fans)
2 tsp. oregano
salt and pepper
1 boneless beef chuck roast (3 lbs.)
16 corn tortillas- lightly toasted

Preheat oven to 350. In a heavy pot with a tight fitting lid, stir together chilies, kethup, 1 cup water, garlic, oregano, 2 tsp. salt and 1/4 tsp. pepper.

Cut beef into 4 egual pieces. Add to pot, and turn to coat. Cover and bring to a boil. Transfer pot to oven. Bake, covered until beef is fork tender, about 2 1/2 hours. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with 2 forks and moisten as needed. Serve with tortillas and desired toppings.

THIS CAN ALSO BE DONE IN A SLOW COOKER. TRANSFER MEAT AND JUICES FROM POT AFTER BOILING. IF NECESSARY, ADD MORE LIQUID. COOK ON LOW FOR 6-8 HOURS.

Chicken Tortilla Soup

4-6 boneless, skinless chicken breast, dicced
3 TBS. olive oil
1/4 cup flour
2 large cans tomato sauce
1- 1/2 cups chicken broth
1 cup skim milk
2 carrots, sliced thin
1 green bell pepper, diced
2 cans black beans
2 cans diced tomatoes with green chiles
1 tsp. garlic
1 jalapeno, finely chopped
chili powder to taste

In a large stockpot combine olive oil and chicken and cook until no longer pink. Add flour and allow it to soak up the remaining oil. Add tomato sauce, chicken broth and whisk until smooth. Allow to simmer while adding the milk, tomatoes, black beans, carrots and green pepper. Stir in garlic and continue to simmer on low heat. Gradually add chili powder to your liking. Serve over tortilla chips broken in a bowl. Add cheese, sour cream or guacamole!

THIS MAKES A LOT, BUT IT FREEZES REALLY WELL. SO MAKE SOME AND SAVE SOME FOR LATER!

Check out the Made By You Mondays!

Tasty Salmon

1/2 cup balsamic vinegar
1/2 pkt.dry Good Seasons italian dressing
1 TBS. olive oil
2 spoonfuls of orange juice concentrate
2 TBS. Dijon mustard
3 TBS. honey
1/4 cup soy sauce
4 fillets of salmon

Place salmon in 9x13 baking dish. Mix first all ingredients and pour over the salmon. Let marinate for 3 to 4 hours. Grill or transfer to a clean, greased 9x13 baking dish and bake for 12 minutes at 400 or until fish flakeds easily with a fork.

Kid Friendly Mini Cheesecakes

24 Nilla wafers
3/4 cup sugar
2 eggs
2- 8oz. pkgs soft cream cheese
2 tsp. lemon juice
1 tsp. vanilla
cherry pie filling

Put a Nilla Wafer in bottom of a mini cupcake pan liner. (Round side up). Combine sugar, eggs, cream cheese, lemon juice and vanilla. Beat until very smooth. Spoon filling on wafer until half way full. Bake at 350 for 10 minutes. remove liners when cool. Top with pie filling!

London Broil- Slow Cooker- One of the BEST Roasts I have ever had!

3 lb. Flank Steak- or 3lb. roast
1- 24oz. can cream of mushroom soup
1- 24oz. can tomato soup
1 pkg. dry onion soup mix

Place roast in crock pot. In a medium bowl, mix together cream of mushroom soup and tomato soup. Pour soup mixture over the meat. Sprinkle dry onion soup mix over the top.

Cover and cook on low setting for 8 to 10 hours.

Serve with red potatoes, rice pilaf, or mashed potatoes. SOOOO GOOOD!!

Tomato, Pasta and Potato Bake

1 bag of rigatoni pasta
1 can (28 oz) crushed tomatoes
2 tablespoons fresh oregano leaves
1 pound of Yukon Gold potatoes peeled, sliced thin
1 cup grated Parmesan cheese
salt and pepper to taste

Preheat oven to 400. Bring 4 cups water to a boil and remove from heat. Lightly oil or spray a 9x13 baking dish. Arrange half of the pasta in a single layer in the dish. Top with 1/3 of the tomatoes. 1 table spoon of oregano, half the potatoes and 1/2 cup Parmesan cheese. Seast with salt and pepper. Repeat layers until done. Top with the tomatoes.

Place dish on a rimmed baking sheet. Carefully pour the hot water into dish until it comes up to the top layer. Tightly cover dish with foil and bake until liquid is absorbed and pasta and potatoes are tender, about an hour. Remove foil and top with 1/2 cup Parmesan. Bake until browned, 20 minutes. Let stand for 5 to 10 minutes before serving.

Heavenly Pancakes- Breakfast for dinner anyone?!

2 cups buttermilk
2 egg yolks
1/2 tsp vanilla
1/2 cup butter (melted)
Whisk first 4 ingredients together in order
Combine dry ingredients and add to above
2 cups cake flour
1/2 tsp. baking soda
1/8 tsp salt
Whip Egg Whites until frothy
Gradually add 1/2 cup powdered sugar
Fold egg white mixture into batter
Brush griddle with oil and cook.

Southwestern Chicken Soup- One of my favorites!

1 deli counter rotisserie chicken
1 24 oz jar of salsa verde
1 15oz. can canellini beans, drained
3 cups of chicken broth
1 tsp. ground cumin
1/2 cup sour cream

Remove chicken from bones and shredd. Place in large saucepan. Empty the salsa verde into saucepan. Cook 2 minutes over medium high heat, then add chicken, beans, broth and cumin. Bring to a boil, lower heat to a simmer and cook for 10 minutes, stirring occasionally.

Serve with a dollop of sour cream on top and some torilla chips.

I also recommend doubling this recipe. Seriving size is for 3.

PF Chang's Crispy Honey Chicken or Shrimp- Oh so worth the time!

1 lb Shrimp deveined & butterflied or 4 boneless chicken breasts
Vegetable oil for frying

Batter:
1 cup All purpose flour
1/2 cup Cornstarch
1 Egg
3/4 cup Ice water or soda water
1/8 tsp. Baking powder
1/8 tsp. Baking soda

Shrimp Marinade:
1 tbsp. Lite soy sauce
1/8 tsp. Pepper
1/4 tsp. Salt
1 tbsp Corn starch

Sauce:
1/2 cup Rice wine (mirin)
1/ 3 cup Honey
1/3 cup Rice vinegar
3 tbsp. Lite soy sauce
1 tbsp Minced garlic
Scallions
Cornstarch slurry--1/4 cup corn starch mixed with 1/4 cup water

Preparation
To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat shrimp with seasonings and marinate in the refrigerator for 10 minutes.

Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Batter shrimp a little at a time. Shake off excess batter. Carefully place shrimp into the hot oil. Shrimp is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the shrimp. Remember to check the oil temperature, it must remain hot.

Mix sauce ingredients in small sauce pan, bring to a boil. Add cornstarch slurry, a little at a time (you will not need all of it). The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.

To serve, you can either dip the shrimp/ chicken in the sauce or pour the sauce over the meat. (We dip, because it stays crisper that way!)

Tortellini Bean and Pesto Soup- Light

2 TBS. Butter
1 garlic clove
1 medium carrot- chopped or sliced
1 small onion chopped, 1/2 cup
1 medium celery stalk, chopped
6 cups water
2 tsp. vegetable or chicken granuales
1 can (15 oz) kidney beans, rinsed and drained
1 package cheese tortellini (2 1/2 cups)
1/4 tsp. pepper
6 TBS. Basil Pesto
6 TBS. Freshly grated Parmesan cheese

Melt butter in large pot over medium heat. Cook garlic, carrot, onion and celery in butter stirring occasionally.

Stir in water and bouillon granules. Heat to boiling, reduce heat. Stir in beans and tortellini. Cover and simmer about 20 minutes, stirring occasionally until tortellini is tender.

Stir in parsley and pepper. Top each serving with pesto and cheese. Serve immediately and enjoy!

White Cheese Chicken Lasagna- FOR CHEESE LOVERS!

9-12 lasagna noodles
1/2 cup butter
1/2 cup all purpose flour
1 tsp. salt
2 cups chicken broth
1- 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. ground black pepper
2 cups of ricotta cheese
2-3 boneless, skinless chicken breasts, cooked and cubed
1 10oz. pkg. frozen chopped spinach, thawed and drained
1/4 cup Parmesan cheese for topping

Preheat oven to 350. Cook lasagna noodles in water for 8 to 10 minutes. Drain and rinse with cold water. Set aside.

Melt butter in a large saucepan over medium heat. Cook the garlic in butter and add the flour and salt. Simmer until bubbly. Mix in the broth and milk and boil stiring constantly for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with basil, oregano and ground pepper. Remove from heat and set aside.

Spread 1/3 of this sauce mixture in the bottom of a 9x13 baking dish. Layer with 1/3of the noodles. Mix ricotta cheese and chicken and spread on top of the noodles. Layer again with 1/3 of the sauce mixture, spinach and remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4cup of Parmesan cheese. Bake 35 to 40 minutes. ENJOY!

Ham Fettucine Bake

1/4 cup dry bread crumbs
1/4 tsp. dried parsley flakes
3TBS. butter, divided
2 TBS. All purpose flour
2 cups of milk
1-1/2 cups of cheddar cheese, shredded
2 cups cubed fully cooked ham
1-1/2 cups cooked fettuccine
1 cup of frozen peas

In a small skillet, cook bread crumbs and parsley in 1 TBS. butter over medium heat for 4-5 minutes or until golden brown. Remove from pan and set aside.

In a large skillet, melt the remaining butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes until thickened. Stir in cheese; cook for 2-3 minutes longer or until melted. Stir in ham, fettuccine and peas. Transfer to a greased 8x11 baking dish and sprinkle with bread crumb mixture. Bake at 350 for 25 minutes or until bubbly.

Trish's Apple or Peach Cobbler- TO DIE FOR!

10- 12 large granny smith green apples peeled, cored and sliced into chunks or you can use 10 cans of whole peaches, drained and washed off.
1 1/2 cups sugar
1 tsp. cinnamon
1 TBS. Lemon juice
3 TBS. Flour
1 TBS. melted butter or margarine
1 pkg yellow cake mix
1 1/2 cubes of butter

Mix together and put in a 9x13 greased pan.

Evenly sprinkle yellow cake mix on top of apple or peach mixture. Slice and divide 1and 1/2 cubes of butter on top and bake at 350 degrees for 1 hour.

** Prepare in advance and then bake while you are serving dinner... this gives the kitchen a delicious aroma! SERVE WITH VANILLA ICE CREAM OR FRESH WHIPPED CREAM!

Chicken Piccata- Quick and Easy

6 boneless skinless chicken breasts
1 egg slightly beaten
1 TBS. water
1/2 cups dry bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
1/4 cup all purpose flour
2 TBS. Butter
2 TBS. vegetable oil
2 TBS lemon juice
2 TBS. chicken broth
2 TBS chopped parsley
Lemon wedges if desired

Flatten chicken to 1/4 inch thickness between plastic wrap or plastic bag. Mix egg and water. Mix bread crumbs, salt, pepper, and garlic powder. Coat chicken with flour. Dip into egg mixture and then coat with bread crumb mixture.

Heat butter and oil in 12 inch skillet over medium heat. Cook chicken in butter mixture 8 to 10 minutes, turning once until juice is not longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs; keep warm.

Stir lemon juice and broth into drippings in skillet. Heat to boiling; pour chicken. Sprinkle with chopped parsley and serve with lemon wedges.

Aunt Mary's Orange Cake- Awesome Crowd Pleaser

Cake
1 pkg. yellow cake mix
1 pkg. orange jello
3/4 cups of water
3/4 cup of oil
4 eggs

Frosting
2 cups of powdered sugar
1/2 cup frozen orange juice concentrate

Preheat oven to 350. Combine all cake ingredients and mix on medium speed for 2-3 minutes. Bake for 40 minutes or until toothpick comes out clean. As soon as cake comes out of the oven poke holes in the top of the cake using a fork. Pour frosting over the top of the cake spreading evenly and soaking into the holes. Serve plain, or with fresh whipped cream!

Cafe Rio's Shredded Pork!- Just in time for the Super Bowl!

Step 1

4 lbs. pork roast- bone in
2 TBS. brown sugar
2 tsp. crushed red pepper
2 tsp. salt
2 tsp. cumin
2 tsp. paprika
1 sliced onion
2 cloves minced garlic
1 cup chicken stock
1 can of coca cola- Not diet
Trim fat off the roast. Rub the brown sugar, red pepper, salt, cumin and paprika over the roast covering it completely. Put in a crock pot and cook on low. Add the garlic, onion, chicken stock and coke. Cook for 8 hours. ( A GOOD TIME TO PREPARE THIS IS BEFORE YOU GO TO BED, SO IT COOKS WHILE YOU SLEEP.)

Step 2
1 cup brown sugar
2 tsp. paprika

Take pork out of the crock pot and shredd the meat. While the meat is out add the brown sugar and paprika to the crock pot and let it dissolve. Return the meat to crock pot and continue to cook another 8 hours on low.
Serve with tortillas and toppings of your hearts desire!

Honey Sesame Pork and Rice Pilaf- EASY!!!

1/2 cup soy sauce
2 cloves of garlic minced
1 tsp. ground ginger
1 TBS. sesame oil
1- 1 1/2 lb. pork tenderloin
1/4 cup honey
2 TBS. brown sugar
1/4 cup sesame seeds

Combine soy sauce, garlic, ginger and sesame oil in a large plastic bag. Add tenderloin. Marinate at least 2 hours. Combine honey and brown sugar in a shallow bowl. Remove tenderloin from marinade. Roll tenderloin in honey mixture and then roll in sesame seeds. Roast in shallow pan (9x13 baking dishes work great) and cook at 375 for 20- 30 minutes or until a meat thermometer registers 160.

RICE PILAF
3/4 cup butter
1- 1/2 cups angel hair pasta broken into 3 inch strips
1 cup of uncooked white rice
3 cups chicken broth
1 TBS. finely chopped parsley

In a large heavy pan, brown noodles in butter. Sprinkle rice on top of noodles and add chicken broth. Cover and simmer on low heat for 15- 20 minutes or until liquid is absorbed. Stir occasionally. Remove from heat. Sprinkle with Parsely.

Chicken Rolls and Asparagus

2 (3oz.) pkgs. cream cheese, softened
1/4 cup butter, melted
1/8 tsp. pepper
1 can of mushrooms or you can use fresh if desired
2 cups of cooked and cubed chicken
2 cans crescent rolls
I cup of seasoned bread crumbs

Boil chicken and cube. Mix cream cheese, pepper, mushrooms and chicken. Unroll the 2 can of rolls. Place a spoonful of mixture in the center of each roll and roll up. Dip filled rolls in butter. (You can also use vegetable spray as well.) Roll in seasoned bread crumbs. Bake at 350 for about 11 minutes or until golden brown. Serve with chicken gravy or pour warm cream of chicken soup on top.

Baked Asparagus
1 Bunch of fresh asparagus
Balsamic vinegar
3/4 cup of Parmesean cheese

Place washed and trimmed asparagus flat, single layer on a cookie sheet. Pour balsamic vinegar on top until coated. Sprinkle with Parmesean cheese. Bake in oven at 350 for 10- 15 minutes are until asparagus is moist, but not soggy.

Hearty Minestrone Soup

2 14oz. cans of diced tomatoes
2 cups of water
2 medium carrots, chopped
1 medium zucchini, chopped
1 package of pepperoni (I use turkey pepperoni)
2 tsp. minced garlic
2 tsp. chicken bouillon granuales
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 16oz. cans kidney beans, rinsed and drained
1 pkg. frozen chopped, thawed and squeezed dry spinach
1 1/4 cups cooked elbow macaroni (I have used eggs noodles or my kids love the shells)
Shredded Parmesean cheese

In a 5 qt. slow cooker, combine first 9 ingredients. Cover and cook on low for 6-7 hours or until vegetables are tender. Stir in beans, spinach and macaroni. Cover and cook for 15 minutes longer or until heated through. Sprinkle with cheese!

Turkey Tetrazzini- My kids love this one!

1 lb. uncooked spaghetti
1/2 lb. sliced fresh mushrooms
1/2 tsp. minced garlic
2 TBS. olive oil
3 10oz. cans of condensed cream of mushroom soup
3 cups cubed cooked turkey (Great for leftover turkey meat)
1 1/3 cups chicken broth
1 tsp. Italian Seasoning
3/4 tsp. pepper
Shredded Parmesan Cheese

Cook Spaghetti. Meanwhile, in a Dutch oven or large cooking pot, saute mushrooms and garlic in olive oil until tender. Stir in soup, turkey, broth, Italian seasoning, pepper and 1 cup of Parmesan cheese. Drain spaghetti; stir into turkey mixture.

Transfer to 2 greased greased 8x8 baking dishes (great for freezing for upto 3 months!) or one 9x13. Sprinkle a little more Parmesan cheese on top. Cover and bake for 30-45 minutes at 350 or until heated through.

FOR FROZEN CASSEROLE:
Thaw in the refigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 for 45 minutes. Cook uncovered for 5-10 minutes longer or until bubbly.