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  • Recipe List

  • Seafood Stuffed Poblano Peppers (for 2)

  • Chicken Taco Soup

  • Chili Relleno Casserole

  • Garden Vegetable Spaghetti Sauce

  • Slow Cooker Stuffed Meat Rolls

  • Spanish Leftover Rice-a-Roni

  • My favorite Garlic Butter Recipe

  • Loaded Pizza

  • Watermelon Salad for 2

  • Prime Rib Potpie

  • Charlie's Burritos

  • Baked Fish Fillets for 2

  • Cranberry Apple Bake

  • Spinach Chipotle Enchiladas

  • Pork With Butter Herb Sauce and
    Zucchini Potato Pancakes

  • Southern Slow Steaks

  • Sort-Of Veggie Quiche

  • Almond Cheddar Appetizers

  • Chili Cheese Bake

  • Meatball Minestrone Soup


  • Rice-a-Roni stuffed Pork Chops

  • Easy Pasta Salad

  • Pork Chop Suey

  • Tuna Noodle Salad

  • Easy Slow-Cooker Jambalaya

  • Crab and Shrimp Etouffee

  • Slow Cooker Pork Stroganoff

  • Cream Cheese & Herb Stuffed Chicken Breasts

  • Slow Cooker Sweet Potato Casserole

  • New take on chili

  • Cuban-Style Slow-Cooker Chicken Fricassee

  • Seafood Soup

  • Spinach and Mushroom Quiche with Shitake Mushrooms

  • Tomato Pie

  • Hot Dog Reuben

  • Brunch fruit salad

  • Chicken Cacciatore with Pasta

  • English Two in One

  • Everyday Cassoulet

  • Slow Cooker Sweet and Sour Pork Chops

  • French Onion Chicken with Gruyere

  • Slow cooker Leftover soup

  • Baked Chicken Surprise

  • Slow Cooker Pork Loin and Apples


  • Beef stroganoff

  • Juicy Watermelon Salad Recipe

  • Shrimp Scampi

  • Crab Roll



    Seafood Stuffed Poblano Peppers (for 2)


    2 Poblano Peppers (roasted and peeled)


    1/4 cup finely chopped celery

    1/4 cup finely chopped onion

    1 tbs chopped garlic

    1/4 shredded cheese (any white cheese)

    1/4 cup bread crumbs or crushed herb dressing

    1 egg slightly beaten

    2 tbs mayonnaise

    1 small can chopped chiles (optional)


    1 med-size piece of white fish, cut in bite-size pieces

    1/2 cup shrimp (medium, cut in bite size pieces0

    1/2 cup bay scallops (small size)

    1/2 cup chopped imitation crab or crab of choice


    1 tsp Creole seasoning

    salt and pepper to taste


    1/4 cup bread crumbs

    2 tbs melted butter, margarine or olive oil

    2 tbs parmesan cheese


    1. Preheat oven at 350 degrees. Prepare an 8-inch pan using a cooking spray.

    2. Saute celery, onion, and garlic until tender, let cool. In a medium bowl, combine seafood, bread crumbs, egg, cheese, mayonnaise and seasonings.

    3. Add the sautéed vegetables. Mix well.

    4. In a small bowl combine topping ingredients.

    5. After roasting the poblano peppers, peeling and seeding them, cut open and stuff equally with the seafood mixture. Top peppers with bread crumb topping. Place stuffed peppers in pan and bake for 35 to 40 minutes or until topping is browned.

    Serve and enjoy!

    Chicken Taco Soup

    1 onion, chopped
    1 (16 ounce) can chili beans
    1 (15 ounce) can black beans
    1 (15 ounce) can whole kernel corn, drained
    1 (8 ounce) can tomato sauce
    1 (12 fluid ounce) can or bottle beer
    2 (10 ounce) cans diced tomatoes with green chilies, undrained
    1 (1.25 ounce) package taco seasoning
    3 whole skinless, boneless chicken breasts
    shredded Cheddar cheese (optional)
    sour cream (optional)
    crushed tortilla chips (optional)
    Place the onion, chili beans, black beans, corn, tomato sauce, beer, and  diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend.
    Lay chicken breasts on top of the mixture, pressing down slightly until   just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
    Remove chicken breasts from the soup, and allow to cool long enough to   be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

    Chili Relleno Casserole (Recipe for 2 follows)


    2 (7 ounce) cans whole green chile peppers, drained  

    8 ounces Monterey Jack cheese, shredded

    8 ounces Longhorn or Cheddar cheese, shredded 

    2 eggs, beaten

    1 (5 ounce) can evaporated milk

    2 tablespoons all-purpose flour

    1/2 cup milk

    1 (8 ounce) can tomato sauce



    Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

    Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.

    Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

    PREP 15 mins

    COOK 45 mins

    READY IN 1 hr


    Recipe for 2

    1 (3.5 ounce) can whole green chile peppers, reserve juice   

    2 ounces Monterey Jack cheese, shredded (I used Mozzarella)

    2 ounces Longhorn or Cheddar cheese, shredded 

    1 eggs, beaten

    1/4 cup evaporated milk

    1 tablespoon all-purpose flour

    Juice from chiles

    1/4 cup salsa (I used Pace Picante sauce)

    2 slices sharp cheddar cheese



    Preheat oven to 350 degrees F (175 degrees C). Spray a bread pan with cooking spray.

    Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the  cheeses, and cover with remaining chilies. Sprinkle with remainder of the  cheeses. In a bowl, mix together the egg, evaporated milk, juice from chiles and flour, and pour over the top of the chilies.

    Bake in the preheated oven for 25 minutes. Remove from oven, pour salsa evenly over the top, place cheddar cheese slices on top and continue baking another 10 minutes. Let cool for 5 minutes and serve.

    PREP 15 mins

    COOK 35 mins

    READY IN 45 minutes


    Garden vegetable spaghetti sauce


    1/2 pound ground beef, browned and drained

    1 tablespoon olive oil

    1/4 cup chopped carrots

    1/4 cup chopped celery

    1/4 cup chopped onion

    1 teaspoon Itallian seasoning

    1/4 cup mushroom pieces

    1/4 cup chopped roasted red peppers

    1/4 cup cut up stewed tomatoes

    1 teaspoon sugar

    1 can Hunt's spaghetti sauce


    I a medium saucepan, saute fresh vegetables and seasoning until tender. Add sauce, mushrooms, peppers, tomatoes, sugar and sauce. Simmer 15 minutes. Serve over spaghetti and Enjoy!


    Slow Cooker Stuffed Meat Rolls


    1 tbsp crushed garlic

    1 teaspoon Mrs. Dash Garlic and Herb Seasoning (optional)

    ¼ cup sliced mushrooms chopped

    4 slices Black Forest Ham chopped

    1 cup herb dressing

    ½ cup frozen spinach thawed (fresh chopped spinach may be                substituted)

    ¼ cup French fried onions crushed

    ¼ cup broth (or water)

    1 egg

    salt and pepper to taste

    6 thin sliced pieces of top round sirloin (can be substituted with thin sliced chicken breast or pork tenderloin)

    1 can Cream of Mushroom Soup

    14 can of water


    1.Preheat crock-pot on high.

    2.Mix together all ingredients minus meat and soup.

    3.Tenderize meat with meat mallet.

    4.Divide mixture into 6 portions.

    5.Roll portions with flattened meat place in crock-pot

    6.Mix ¼ can of water with the soup and pour over meat

    7.Cook on high 4 hours.


    Spanish Rice-a-roni (from leftover Rice-a-roni)


    1/2 tablespoon olive oil

    1/4 cup chopped onions

    1/2 roasted red pepper, chopped (from jar)

    1 tablespoon roasted red pepper juice

    1 tablespoon salsa

    1 cup leftover Rice-a-roni



    Saute onions in a small saucepan. Add  roasted red pepper, juice, salsa and leftover Rice-a-roni. Simmer 10 minutes and serve.

    My favorite Garlic Butter Recipe (for 2)


    2 tablespoons softened butter or margarine

    1 tablespoon Parmesan cheese

    1 teaspoon garlic powder


     4 slices French bread


    (I have also used 1 tablespoon of mayonnaise, 1 teaspoon olive oil, 1 teaspoon minced garlic, and Parmesan cheese...I usually add extra cheese. Mix and spread on French bread slices and bake as directed)


    Spread on French bread. Bake at 400 degrees for 10 minutes or until nicely toasted.

    Loaded Pizza


    1 individual pizza crust*

    Leftover spaghetti sauce

    Pepperoni slices

    Thinly sliced Vidalia onion (and/or red or yellow onion)

    Sliced mushrooms

    Roasted red pepper, sliced in strips

    1 cup grated Mozzarella cheese

    Olive oil



    Lightly brush olive oil on individual pizza crust. Spoon enough sauce to cover, sprinkle mozzarella cheese over sauce. Place pepperoni slices around pizza, layer with onions, mushrooms and peppers. Top with remaining cheese. Bake according to pizza crust instructions and slice in 4 pieces. Serve with a salad.


    *we purchased the individual pizza crusts from the Dollar Tree – containing 2 crusts. The slice mushrooms and roasted red peppers were also purchased at the same Dollar Tree.

    Watermelon Salad for 2


    Watermelon, cubed

    Chopped celery

    Chopped red onion

    Feta cheese

    Italian dressing



    Place watermelon, celery and onion in two salad bowls or plates. Sprinkle with Feta cheese and Italian dressing to taste.

    Prime Rib Potpie


    Leftover Prime rib

    Chopped leftover French fries

    Chopped onion

    Chopped carrots

    Chopped celery

    1 tablespoon olive oil

    1 teaspoon minced garlic

    1 tablespoon corn starch

    2 tablespoons onion soup mix

    1 cup water


    Potato biscuit crust


    ½ cup biscuit mix

    ½ cup instant garlic mashed potatoes

    ½ cup water (or enough water to make a batter)




    Sauté carrots, celery, garlic and onions until tender. Add leftover prime rib and chopped French fries. Mix together water, cornstarch and soup mix. Add to meat mixture. Simmer until thickened. Prepare the biscuit potato crust mix. Pour meat mixture into individual baking dishes or into a greased bread pan. Pour biscuit potato crust over mixture and bake in preheated 400 degree oven for 30 minutes or until crust is baked and browned.

    Charlie's Burritos


    1/2 pound beef or pork stew meat, cut into bite-size pieces

    1 tablespoon olive oil

    1 teaspoon to 1 tablespoon red pepper flakes (to taste)

    1 can refried beans

    Flour tortillas


    Cheddar cheese



    Saute meat until browned. Add pepper flakes and refried beans until bubbly. Warm up tortillas. Add cheese and salsa on tortillas, then spread bean and meat mixture, roll up and enjoy! Save extra bean and meat mixture for 2 burritos for another night.

    Makes 4 burritos.

    Baked Fish Fillets for 2


    1 large fillet

    2 slices thinly sliced Vidalia onion

    1 small tomato, diced

    Lemon pepper to taste

    2 tablespoons mayonnaise



    Preheat oven 375°. In a square pan, lightly spray with vegetable oil spray. Place fish fillet in pan. Layer onions separating the rings. Top with chopped tomatoes, sprinkle lemon pepper to taste. In a small bowl, add mayonnaise and stir until creamy. Pour over fish. Bake for 20 minutes then place under broiler until top is browned and onions are cooked. Remove from broiler. Cut into 2 servings and enjoy!

    Artichoke and spinach Stuffed chicken breast for two

    1 chicken breast, butterfly cut and pound flat

    1/4 cup chopped Artichoke
    1/2 cup chopped frozen spinach, thawed and drained
    1/4 cup canned mushrooms, drained and chopped
    1/3 cup softened cream cheese
    3 tbs grated Romano parmesan cheese
    2 slices Swiss cheese, chopped
    1 tsp crushed garlic
    1 tsp Mrs. Dash garlic and herb seasoning
    1 tsp Greek seasoning

    Preheat oven 450°.
    In medium mixing bowl, combine Filling ingredients. Spoon onto prepared chicken breast. Roll filled breast longways. Spray a bread pan with cooking spray. Place chicken roll with rolled side down in pan. Bake for 30 minutes. Place under broiler for 5-8 minutes to brown top. Remove and let sit for 5 minutes. Cut in half and Serve with alfredo pasta and vegetable or salad and enjoy!


    Cranberry Apple Bake

    (For 2)



    1 apple, peeled and cut in bite size pieces

    ½ cup whole cranberry sauce

    ½ cup pancake mix (just add water type)

    ¼ cup honey

    ¼ cup water



    1 tbs butter, melted

    ½ cup brown sugar

    1 tbs of pankacke mix



    Preheat oven to 350

    In a small bowl, combine pancake mix, honey and water. In 2 small baking dishes (ramekins) divide chopped apples, add ¼ cup cranberry sauce to each dish. Pour half of pancake mix in each dish. In a small bowl, combine butter, pancake mix and brown sugar. Sprinkle over top of each dish. Bake for 20 minutes or until top is browned.


    Spinach Chipotle Enchiladas

    One 16oz bag of spinach or equivalent amount of fresh spinach

    One large onion

    8oz sour cream

    4 to 6oz can of sliced olives

    8oz can of Chipotle Chilies

    16oz can prepared enchilada sauce. (I like Las Palmas)

    16oz grated Jack Cheese (Packaged Mexican pre-grated may be substituted)

    4-6oz Philadelphia Cream Cheese

    10 corn tortillas

    16oz Peanut Oil

    2 Tbs. Olive Oil.



    Preheat oven to 350 degrees.

    Prepare 10 inch pan with about 6oz of peanut oil and preheat on low. Prepare 10 inch pan with 8 to 10oz of enchilada sauce on low as above

    Chop Onion and in a large pan (I use one of the wok types) caramelize onions in Olive oil.

    Chop spinach while onions are cooking.

    When onions are slightly browned place half of the chopped spinach in pan and stir.

    While this mixture is heating, chop Chipotle chilies. (note add chilies to taste, some like it hot) Save one chili for later.

    When onion and spinach mix is well heated add remaining spinach and the chopped Chipotles

    Drain the liquid from the chilis into the mix and stir until mix is well heated

    Add about 3oz of sour cream and lower heat to keep mix warm while preparing tortillas

    Increase oil to medium-high and test oil for proper temperature (should slightly sizzle when tortilla is place in pan). Allow to slightly crisp and turn.

    Using tongs lift out of oil and drain over pan before placing tortilla into the enchilada sauce.

    After a few seconds making sure tortilla is totally covered place in a 9 by 12 baking pan

    Add about a tablespoon of spinach mixture sliced olives and grated cheese and roll tortilla.

    Repeat procedure until pan is filled (10 to12 enchiladas) or until mixtur

    Pour enchilada sauce over the rolled tortillas and sprinkle grated cheese on top.

    e is depleted.

    Place in the oven at 350 for 15 minutes.

    Chop the last Chipotle Chili and mix it into 6oz of Philadelphia Cream Cheese.

    Remove from oven and serve with a dollop of cream cheese mix and enjoy.


    Pork With Butter Herb Sauce and
    Zucchini Potato Pancakes:


    Cooking Sequence
    -- Prepare pancakes through step 1; set aside - 5 minutes

    -- Prepare pork through step 3 and begin to simmer - 15 minutes

    -- Complete pancakes; complete pork and serve - 10 minutes

    Cooking Instructions

    Pork With Butter Herb Sauce

    1 small leek, thinly sliced
    1 tablespoon fresh oregano, coarsely chopped
    1 teaspoon fresh thyme leaves, coarsely chopped
    2 oz Deli honey goat cheese, crumbled
    4 pork chops (about 1 1/2 lb)
    1/2 teaspoon kosher salt
    1/2 teaspoon pepper
    1 tablespoon olive oil
    4 oz gourmet mushroom blend
    (oyster, shittake, baby bella)
    1 cup white wine (or chicken stock)
    2 tablespoons herb garlic butter


    -- Cut leek in half lengthwise and rinse well. Slice leek, white part only (1/2 cup).
    -- Chop oregano and thyme. Crumble cheese.


    1. Preheat large sauté pan on medium -high 2-3 minutes. Season pork with salt and pepper. Place oil in pan, then add pork chops; cook 2-3 minutes on each side or until browned. Remove pork from pan.

    2. Add mushrooms and leeks to same pan; cook and stir 2-3 minutes or until they begin to soften. Reduce heat to low; stir in wine and herbs.

    3. Return pork to pan; simmer 3-4 minutes or until wine has reduced by about one-half and pork is 145°F.

    4. Remove pan from heat; transfer pork to serving plates and top with cheese. Whisk herb butter into sauce until blended. Serve sauce over pork.

    Zucchini Potato Pancakes

    1 medium zucchini, coarsely shredded
    4 green onions, coarsely chopped
    1 cup refrigerated hash brown potatoes
    1 egg, beaten (or 1/4 cup egg substitute)
    1 tablespoon all purpose flour
    1/2 teaspoon kosher salt
    2 tablespoons olive oil
    sour cream (optional)


    -- Shred zucchini (1 cup). Chop green onions.


    1. Combine all ingredients (except oil and sour cream) until well blended.

    2. Preheat large nonstick sauté pan on medium-high 2-3 minutes. Place oil in pan, then scoop mixture into pan forming four patties; cook 2-3 minutes on each side or until golden. Serve with sour cream.


    Southern Slow Steaks
    By Heather
    from My Sweet Mission

    This easy slow cooker recipe for fork-tender steaks is southern comfort food at its finest. Southern Slow Steaks are sirloin steaks cooked on low in the slow cooker with a delicious gravy until they’re super tender and full of flavor. This is an old family recipe that makes perfect steaks that will practically melt in your mouth. Serve with a pile of creamy mashed potatoes and your favorite vegetable, and you’ve got yourself a comforting dinner.

    2 pounds top round sirloin steaks, cut into 3” – 4” pieces
    1 teaspoon salt, or to taste
    1 teaspoon pepper, or to taste
    2 tablespoons olive oil
    1/2 teaspoon garlic powder (optional) 1/2 teaspoon onion powder (optional)
    1 beef bouillon cube, or 1 teaspoon beef broth paste
    3 cups water (separated)
    1/4 cup unbleached or all-purpose flour

    1. Cut steaks into 3” – 4” pieces and sprinkle with the salt and pepper.
    2. Place the olive oil in a large pan over high heat. When the oil is hot, add half of the steaks. Brown thoroughly on each side. Remove from pan, and put them in the slow cooker. Repeat with the other steaks.
    3. Pour 2 cups of water in the hot pan along with the bouillon cube or beef broth paste. Reduce heat to medium high.
    4. Pour 1 cup of water, flour, garlic powder and onion powder in a container with a lid and shake until the flour is dissolved.
    5. Slowly add the flour and water mixture to the hot pan. Stir constantly until the broth thickens. Pour gravy over the steaks in the slow cooker.
    6. Cover with the lid and cook for 4 hours on HIGH or 6-8 hours on LOW. Steaks are done when fork tender. Steaks are done when fork tender.


    Sort-Of Veggie Quiche

    Courtesy of Linda Smith

    4 large eggs
    1/2 c heavy cream
    1 8oz package shredded sharp
    1/4 c frozen stir-fry mix
    (red/yellow/green peppers, onions)
    1/2 c frozen crinkle-cut carrots
    1/2 c frozen yellow corn
    1/2 c frozen peas
    1/2 tsp salt
    1/4 tsp black pepper
    1 tsp rubbed Dalmatian sage

    8" x 8" square baking pan
    Medium bowl
    2 small bowls
    Aluminum foil

    Preheat the oven to 325 deg. F. Defrost the vegetables in the microwave until soft, but still cool. (It works well if you do it in two batches-- the carrots and stir-fry mix together, and the corn and
    peas together.) While the oven preheats and the veggies defrost,
    crack the eggs into a medium bowl and pour in the heavy cream. Whisk thoroughly until combined. Add the salt, pepper, and sage, and whisk again until the spices are thoroughly incorporated. Add the cheese into the egg mixture and fold it in with a fork.

    Put the veggies in the baking pan, then pour the egg/cheese mixture over them. Take the fork and fold the veggies and egg/cheese mixture together, making sure to get an even
    distribution of the different veggies over the entire baking pan. Cover the pan with foil, and bake at 325 deg. F for 1 hr, 15 mins. Take it out of the oven, turn the heat up to 400 deg. F.
    Take off the foil covering and bake the mixture for another 15 minutes. Remove from the oven and let it set on a wire rack to set and cool for another 15 minutes, cut and serve.

    It should serve 4-6 people as an entree. Total prep time about 2 hrs.


    Almond Cheddar Appetizers

    1 cup mayo
    2 tsp Worcestershire sauce
    1 cup shredded Cheddar cheese
    1 medium onion, chopped
    3/4 cup slivered almonds, chopped
    6 slices bacon, cooked and crumbled (I used Oscar Mayer Bacon bits)
    1 loaf French bread (1 lb)

    Combine in a bowl the mayo and Worcestershire sauce. Stir in cheese, almonds, onion and bacon. Cut bread into 1/2 inch slices. Spread with cheese mixture.
    Bake at 400° for 8 to 10 minutes.


    Appetizer for Cocktail parties

    Chili Cheese Bake

    Pam® Cooking spray (or any cooking spray)
    1 pkg Martha White Cornbread Mix
    1 can Stagg® Chili (or 1 can Hormel® Chili)
    1 cup shredded cheddar cheese (add more if needed)
    1 pkg french fried onions


    Preheat oven according to cornbead mix instruction. Prepare cornbread mix according to package instructions. Using a small cookie sheet, spray with cooking spray. Spread cornbread mixture evenly. Spoon chili evenly over cornbread mixture. Sprinkle shredded cheese evenly over top. Sprinkle french fried onions over top. Bake for 20 to 25 minutes, or until cheese is melted and a little browned. Let cool for 10 to 15 minutes. Using a sharp knife (I used my pizza cutter), Slice into serving size pieces (about 1"x2" each). Serve and enjoy.


    Meatball Minestrone Soup


    I made this in my slow cooker using one can of Chef Boyardee® Spaghetti & Meatballs, fresh onion, celery and sweet bell peppers. Placing the fresh vegetables in the bottom of the slow cooker and adding the remaining ingredients. I also added leftover roast beef and broth with the water and cook on high for one hour and reduced to low for four hours.

    Doing this with the one can of Chef Boyardee® Spaghetti & Meatballs made enough for 4 servings. In other words, this was for two meals :)


    PAM® Original No-Stick Cooking Spray
    3/4 cup frozen chopped vegetable blend for seasoning (onion, celery, bell pepper)
    2 cans (14.5 oz each) Chef Boyardee® Spaghetti & Meatballs
    1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
    1 can (15 oz each) Great Northern beans, drained, rinsed
    1 cup water
    1/4 teaspoon garlic powder



    3 strips bacon, diced
    2 tablespoons peanut oil
    1 frozen hash brown patty
    1 teaspoon butter
    2 eggs, beaten
    Salt and pepper, to taste
    1 gigantic flour tortilla or flour wrap
    2 slices American cheese
    1-2 tablespoons spicy ranch dressing
    Your favorite hot sauce, to taste


    In a skillet over medium heat, brown bacon until crispy. Transfer to paper towels to drain and set aside. Allow pan to cool, then quickly clean fat out of pan with a clean paper towel.

    Add oil to skillet, and heat until shimmering. Add frozen hash brown patty and fry, flipping occasionally, until golden brown and crunchy. Transfer to paper towel to drain, and again, clean pan with paper towels.

    Add butter to pan, then eggs, salt, and pepper. Stir occasionally with spatula until eggs scramble. Remove from heat and set aside.

    To assemble and fold: Heat tortilla in microwave for a few seconds until soft and pliable. Top with one slice of the cheese, then the scrambled eggs, then the bacon.

    Top with the fried hash brown patty, and as much of the spicy ranch and hot sauce as you'd like.

    Fold the top part of the tortilla down so it covers the filling halfway, then, moving clockwise, continue folding the tortilla into a hexagonal shape.
    Transfer seam side down to a skillet over medium high heat. Press down with a spatula or another pan, and grill until sealed and beginning to brown, about 1-2 minutes on each side. Serve with additional hot sauce.


    Rice-a-Roni stuffed Pork Chops


    1/2 cup leftover rice-a-roni
    1/2 cub herb dressing
    2 tablespoons butter, melted
    1/4 cup chicken broth
    2 tsps onion powder, divided
    2 tsps garlic powder, divided
    Salt and pepper to taste
    2 1" thick pork chops


    Preheat oven to 350 degrees.
    In a medium bowl mix ingredients. Cut pockets into the pork chops.
    Season pork chops with onion and garlic powder, salt and pepper to taste.
    Divide mixture in half and stuff each pork chop.
    Bake for 45 minutes or until 165 degrees internal temperature is reached.


    Easy Pasta Salad

    1 1/2 cups of your favorite pasta, uncooked
    3 stalks of celery, chopped
    1/2 cup frozen onions and bell pepper mix, thawed
    1 cup imitation crab, chopped
    1 can dark red kidney beans, rinsed
    1 bottle your favorite itallian dressing
    1 tsp sugar

    Cook pasta according to directions, rinse with cold water and place in a large ziploc bag. After the pasta has cooled,(I added ice cubes to aid in the cooling) drain. Add remaining ingredients, Mix in the bag and refrigerate for 2-3 hours or overnight. Great for taking to summer party potluck!


    Pork Chop Suey

    1-1/2 pounds pork chop suey meat
    2 tablespoons vegetable oil
    1 cup sliced onion
    2-1/2 cups water
    1-1/2 cups sliced celery
    1 can (4 ounces) mushroom stems and pieces, drained
    2 chicken bouillon cubes
    1 teaspoon ground ginger
    1/4 cup cornstarch
    1/4 cup soy sauce
    Hot cooked rice or mashed potatoes

    Nutritional Facts
    1 serving (1 cup) equals 248 calories, 11 g fat (3 g saturated fat), 67 mg cholesterol, 1,130 mg sodium, 9 g carbohydrate, 1 g fiber, 26 g protein.

    In a skillet over medium heat, brown pork in oil. Add onion and saute for 10 minutes. Add water, celery, mushrooms, bouillon and ginger; cover and cook for 30-40 minutes or until pork is tender.
    Combine cornstarch and soy sauce until smooth; stir into skillet and simmer for 10 minutes. Serve over rice or mashed potatoes. Yield: 6 servings.


    Tuna Noodle Salad

    1 pound elbow macaroni noodles
    2 12-oz. cans tuna, drained well
    1 1/2 cups mayonnaise
    1 medium onion, diced
    Salt and pepper
    Old Bay Seasoning* (optional)

    Cook pasta in liberally salted water per manufacturer’s instructions for al dente preparation. Drain then rinse in cold water. Drain again very thoroughly.

    Combine noodles, tuna, mayo, onion and seasonings to taste and stir well. Refrigerate to store in an airtight container up to one week.

    *If you don’t have Old Bay, that’s OK. I use it because I think Old Bay just goes with anything at all to do with fish or shellfish but also because it has a hefty amount of celery seed in it which I think is perfect in any sort of mayonnaise based salad.


    Easy Slow-Cooker Jambalaya

    Featuring chicken, shrimp and smoked sausage, this classic Creole rice dish is well-suited to the slow cooker because the slow cooking allow all the flavors to blend in a marvelous way.
    Yield: 8 Servings

    2 pounds boneless, skinless chicken thighs
    1 pound smoked sausage, cut into 2-inch slices
    1 large onion, chopped
    1 large green bell pepper, seeded and chopped
    3 stalks celery, chopped
    1 (28 oz.) can diced tomatoes with juice
    3 cloves garlic, chopped
    2 cups chicken broth
    1 tablespoon Cajun or Creole spice mix
    1 teaspoon dried thyme
    1 teaspoon dried oregano
    1 pound extralarge shrimp, peeled and deveined
    1 3/4 cups long-grain rice
    Parsley, optional

    Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.

    Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.

    Nutritional Information
    Amount per serving
    Calories 457 Fat 22 g Satfat 7 g Protein 43 g Carbohydrate 19 g Fiber 2 g Cholesterol 216 mg Sodium 621 mg


    Crab and Shrimp Etouffee

    Yield: Makes 8 to 10 Servings


    ½ cup (1 stick) butter
    1/3 cup all purpose flour
    2 cup chopped yellow onions
    1 rib celery chopped
    2 large garlic cloves, peeled
    1/3 cup seeded and chopped red bell peppers
    1/3 cup seeded and chopped green bell peppers
    1 cup water
    2 pounds medium-size shrimp, peeled and devined
    1¼ teaspoon salt
    1 teaspoon Tabasco brand garlic pepper sauce
    ½ teaspoon freshly ground black pepper
    ¼ cup chopped green onions green and white parts
    ¼ cup chopped fresh parsley leaves
    2 pounds jumbo lump crabmeat, picked over for shells and cartilage
    Hot cooked long grain white rice (see Notes)

    1. In a large, heavy pot, over medium-low heat, melt the butter, then add the flour. Stirring often, cook until the foam subsides and the mixture turns a golden color, like sandpaper, 10 to 12 minutes (see Eula Mae’s advice on making a roux). Add the yellow onions, celery, and garlic. Cook, stirring often, until soft and golden, about 15 minutes.
    2. Add the bell peppers and cook, stirring occasionally, for 5 minutes. Add the water and stir to blend until the mixture thickens. Add the shrimp and stir to mix. Cook, stirring occasionally until the shrimp turn pink, 5 to 7 minutes. Add the salt, Tabasco, and black pepper and continue to cook for 5 to 7 minutes longer. Add the green onions, parsley, and crabmeat. Don’t stir or you’ll break up the crabmeat. Gently shake the pot, cover, and simmer for 5
    minutes.Turn off the heat and let it rest (with the lid on the pot) for about 5 minutes.
    3. Serve over the rice in soup or gumbo bowls.

    For each cup of uncooked rice (1 cup raw = 3 cups cooked), add 2 cups cold water to a saucepan with 1 teaspoon salt, 1 teaspoon distilled white vinegar, and 1 tablespoon butter. All this goes in at once. Cover and bring to a boil, then reduce the heat to medium-low and cook until all liquid evaporates and the rice is tender, 20 to 30 minutes.

    Slow Cooker Pork Stroganoff


    4 country pork ribs
    Garlic powder
    Salt and pepper to taste
    1 box Campbell portobello mushroom soup (cream of mushroom soup can be substituted)
    Vegetable spray

    3 tblsp butter
    3 tblsp flour
    1 tblsp minced garlic
    Sauce from soup after ribs are cooked
    Small can of sliced mushrooms, drained
    8 oz of sour cream
    1 tblsp Worcestershire sauce


    Spray slow cooker with vegetable spray. Season ribs with garlic powder and salt and pepper to taste. Place in slow cooker with soup and cook on low for 6 - 8 hours or until tender. Remove the ribs and break up into bite size pieces.
    In a saucepan, melt butter, add the garlic and saute. Add the flour and stir, cook for 1 minute. Add soup, stirring until thickened. Add the pork, mushrooms, sour cream and Worcestershire sauce.
    Serve over rice. Cranberry sauce is great with this dish.


    Cream Cheese & Herb Stuffed Chicken Breasts


    By EdsGirlAngie
    PREP 25 MINS
    COOK 30 MINS

    This is a versatile recipe using your favorite herb with cream cheese, sandwiched in a chicken breast half, then breaded and baked for 30 minutes. Presto, quick and delicious dinner! I like oregano; sage or basil are other possibilities. Try 'em all!


    2 boneless skinless chicken breast halves (not the monstrous ones, the "halved" ones)
    2 tablespoons softened cream cheese
    3 green onions, minced
    4 tablespoons chopped fresh oregano or 4 tablespoons fresh sage or 4 tablespoons fresh basil
    salt and pepper
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    1 teaspoon paprika
    1/3 cup flour
    1 egg, beaten with1teaspoon water
    1/4 cup plain dried breadcrumbs (like Progresso)
    1/4cup grated parmesan cheese
    1/4 teaspoon garlic powder
    2 tablespoons melted butter

    Preheat oven to 350 degrees F.
    Flatten open chicken breasts; spread 1 tablespoon of cream cheese on one half of each breast (resist the temptation to use more-- a little cream cheese goes a looooooong way!).
    Evenly distribute the fresh herbs on top of that and season with salt and pepper.
    "Fold" the chicken breasts back up and press tightly, tucking in cream cheese a bit.
    In a shallow dish, combine the 1/2 teaspoons salt and pepper, paprika and flour.
    In another dish, pour the beaten egg mixture.
    In a third dish, combine bread crumbs, garlic powder and Parmesan cheese.
    First dip chicken breasts in flour mixture, then beaten egg mixture, then bread crumb mixture.
    Place chicken on a lightly greased baking sheet, drizzle about a tablespoon of melted butter on each breast and bake, uncovered, for 30 minutes or until cooked through and tender.


    Slow Cooker Sweet Potato Casserole


    - All Recipes - Side Dish

    Submitted by: Corwynn Darkholme

    "This recipe is very easy to make and very yummy! Goes great with any chicken or turkey dish!"

    Original recipe yield: 8 servings.
    Prep Time:30 Minutes
    Cook Time:4 Hours
    Ready In:4 Hours 30 Minutes

    2 (29 ounce) cans sweet potatoes, drained and mashed
    1/3 cup butter, melted
    2 tablespoons white sugar
    2 tablespoons brown sugar
    1 tablespoon orange juice
    2 eggs, beaten
    1/2 cup milk
    1/3 cup chopped pecans
    1/3 cup brown sugar
    2 tablespoons all-purpose flour
    2 teaspoons butter, melted


    Lightly grease a slow cooker.

    In a large bowl, blend sweet potatoes, 1/3 cup butter, white sugar and 2 tablespoons brown sugar. Beat in orange juice, eggs and milk. Transfer this mixture to the prepared casserole dish.

    In a small bowl, combine pecans, 1/3 cup brown sugar, flour and 2
    tablespoons butter. Spread the mixture over the sweet potatoes. Cover the slow cooker and cook on HIGH for 3 to 4 hours.


    New take on chili



    1 pound stew meat
    1 tbsp olive oil
    1/2 tsp garlic powder
    1/2 tsp onion powder
    1 can Cuban style black beans
    1 can black beans, drained
    1 can chopped tomatoes with roasted garlic and onion
    1 package taco with chipotle & garlic skillet sauce

    In deep skillet, saute stew meat with garlic and onion powder. Add remaining
    ingredients and simmer on low for 30 to 40 minutes or until meat is tender.
    Serve with crackers or tortilla chips. Makes 4 to 6 servings.


    Jenny's Cuban-Style Slow-Cooker Chicken Fricassee

    All Recipes
    Submitted by: JECHLL

    "This is a typical Cuban dish. It's easy to make and quite tasty. This goes best over white rice and some fried plantains."

    Original recipe yield: 8 servings.
    Prep Time:15 Minutes
    Cook Time:8 Hours
    Ready In:8 Hours 15 Minutes
    *(This recipe has a few changes and modified to 2servings.)

    1 large onion, chopped *(1/4)
    6 cloves garlic, chopped *(3 cloves)
    1/2 green bell pepper, chopped *(none)
    8 small whole peeled potatoes *(2 unpeeled red potatoes, quartered lengthwise)
    1 (8 ounce) can tomato sauce *(same amount)
    1/2 cup dry white wine *(1/2 cup chicken broth)
    1/2 tablespoon cumin
    1 leaf fresh sage
    salt and pepper to taste
    2 pounds chicken leg quarters *(2 boneless chicken thighs)

    In a medium bowl, combine onion, garlic, bell pepper, and potatoes. Stir in tomato sauce and wine; season with cumin, sage leaf, and salt and pepper.
    Place chicken legs in slow cooker, and pour mixture over chicken. Cover, and cook on Low heat until juices run clear, about 6 to 8
    Nutrition Info
    Servings Per Recipe: 8
    Amount Per Serving
    Sodium: 316mg
    Total Carbs: 21.7g
    ** Dietary Fiber: 2.4g
    Protein: 23.4g
    ** Nutrient information is not available for all ingredients. Amount is based on
    available nutrient data.

    ALL RIGHTS RESERVED Copyright 2006


    Seafood Soup


    1 tablespoon olive oil
    1 small onion, chopped
    1 small green pepper, chopped
    2 medium carrots, chopped
    1 garlic clove, minced
    1 can (15 ounces) tomato sauce
    1 can (14-1/2 ounces) diced tomatoes, undrained
    3/4 cup white wine or chicken broth
    1 bay leaf
    1/2 teaspoon dried oregano
    1/4 teaspoon dried basil
    1/4 teaspoon pepper
    3/4 pound salmon fillets, skinned and cut into 3/4-inch cubes
    1/2 pound uncooked medium shrimp, peeled and deveined
    3 tablespoons minced fresh parsley
    Nutritional Facts
    1 cup equals 212 calories, 9 g fat (2 g saturated fat), 87 mg cholesterol, 620 mg sodium, 13 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

    1.In a large saucepan, heat oil over medium heat. Add onion and green pepper; cook and stir until tender. Add carrots and garlic; cook 3 minutes longer. Stir in tomato sauce, tomatoes, wine and seasonings. Bring to a boil. Reduce heat; simmer, covered, 30 minutes.
    2. Stir in salmon, shrimp and parsley. Cook, covered, 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Discard bay leaf.Yield: 6 servings.

    Read more:


    Spinach and Mushroom Quiche with Shitake Mushrooms

    1 prepared pie crust
    3 cloves garlic, chopped
    1 slice turkey bacon, cut into 1/2-inch pieces
    1 (9 ounce) bag fresh spinach
    1 (3.5 ounce) package shiitake mushrooms, sliced
    1/2 cup chopped broccoli florets
    1/4 cup shredded sharp Cheddar cheese
    4 eggs, beaten
    3/4 cup milk
    1/2 teaspoon sea salt
    1/2 teaspoon black pepper
    1/2 cup shredded sharp Cheddar cheese


    20 m

    35 m

    Ready In1 hour Preheat oven to 375 degrees F (190 degrees C).Fit pie crust into a 9-inch pie dish. Melt butter in a large skillet over medium heat; cook and stir green onions and garlic until green onions are softened, about 5 minutes. Cook and stir turkey bacon in the green onion mixture until fragrant Stir spinach, shiitake mushrooms, and broccoli into green onion mixture; cook and stir vegetables until softened, 5 to 7 minutes. Mix in 1/4 cup Cheddar cheese Spoon vegetable mixture into the pie crust. Beat eggs, milk, sea salt, and black pepper together in a bowl; pour egg mixture gently over vegetable filling, slightly stirring eggs into the filling to combine. Bake in the preheated oven for 15 minutes; sprinkle 1/2 cup Cheddar cheese over the top of the quiche and bake 10 additional minutes. Cover quiche with aluminum foil and bake until quiche has set and a toothpick inserted into the quiche comes out clean, about 10 more minutes. Allow quiche to cool for 5 minutes before serving.


    Tomato Pie
    Recipe courtesy of Paula Deen


    Total Time:
    1 hr 15 min
    Prep: 20 min
    Inactive: 10 min
    Cook: 45 min
    Yield:6 servings


    4 tomatoes, peeled and sliced
    10 fresh basil leaves, chopped
    1/2 cup chopped green onion
    1 (9-inch) prebaked deep dish pie shell
    1 cup grated mozzarella
    1 cup grated cheddar
    1 cup mayonnaise
    1/2 cup Parmesan cheese
    Salt and pepper


    Preheat oven to 350 degrees F.
    Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
    Layer the parmesan cheese, then the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
    To serve, cut into slices and serve warm.
    Recipe courtesy of Paula Deen

    Read more at:


    Hot Dog Reuben


    SERVES 4
    COOK TIME12 Min

    This recipe came from a viewer who wrote to tell me he started making lunch one day and didn't have the corned beef he needed to make a traditional Reuben. He substituted hot dogs and - what do you know - the hot dog Reuben was born!

    What You'll Need:

    2 teaspoons butter
    4 (¼ pound each) hot dogs
    1/4 cup Thousand Island dressing
    4 hot dog rolls
    1 (8-ounce) can sauerkraut, drained
    1/2 cup (2 ounces) shredded Swiss cheese

    What To Do:

    Preheat the broiler.
    Melt the butter in a large skillet over medium heat. Add the hot dogs and cook for 5 to 7 minutes, or until browned.
    Spread the dressing equally over the inside of the hot dog rolls; place the hot dogs in the rolls. Top with sauerkraut then sprinkle with cheese.
    Place on a baking sheet and broil for 2 to 3 minutes, or until the cheese is melted. Serve immediately.



    Brunch fruit salad



    1 can (20 ounces) pineapple chunks
    2 large firm bananas, cut into 1/4-inch chunks
    1 cup green grapes
    1 can (15 ounces) mandarin oranges, drained
    1 medium red apple, sliced
    1 medium green apple, sliced
    1/2 cup sugar
    2 tablespoons cornstarch
    1/3 cup orange juice
    1 tablespoon lemon juice

    1. Drain pineapple, reserving juice. Combine the pineapple, bananas, grapes, oranges and apples in a large bowl; set aside.
    2. In a small saucepan, combine sugar and cornstarch. Add the orange juice, lemon juice and reserved pineapple juice; stir until smooth. Bring to a boil; reduce heat. Cook and stir for 2 minutes. Pour over fruit; mix gently. Cover and refrigerate until serving. Yield: 10 servings.


    Chicken Cacciatore with Pasta


    4 chicken thighs
    2 tblsp olive oil
    1/2 cup chopped onion
    2 stalks of celery, cut in bite size pieces
    1 tblsp chopped garlic
    1 can stewed tomatoes
    1/2 can sliced carrots with juice
    1 can pasta sauce of your choice
    1/2 cup small bowtie pasta

    In a Dutch oven, brown chicken thighs in olive oil. Set aside. In drippings, saute onion, celery and garlic till tender.
    Add tomatoes, carrots, pasta sauce and bowtie pasta. Bring to a boil. Place chicken thighs on top. Simmer for 30 minutes or until pasta is tender.
    Serve with buttered sliced baguettes.

    English Two in One


    SERVES 6
    PREP 30 Min
    COOK TIME 45 Min
    READY IN 1 Hr 15 Min

    If you're a fan of warm-ya-up casseroles that are so good you keep going back for seconds, then this English-inspired dish should be tops on your what-to-make-this-weekend list! Don't just take our
    word for it; try it and let us know what you think!

    What You'll Need:
    • 1 cup all-purpose flour
    • 1 teaspoon salt
    • 1 cup milk
    •1/4 cup cold water
    • 3 eggs, lightly beaten
    • 1 pound mild rope sausage, cut into 1- to 2-inch pieces

    What To Do:

    1. Preheat oven to 450 degrees F.
    2. In a large bowl, combine flour and salt; add milk a little at a time and beat with an electric mixer until smooth. Add water and eggs and beat until bubbly. Cover loosely and set aside for 30 minutes in a cool place, but do not refrigerate.
    3. Meanwhile, place sausage in a 9- x 13-inch baking pan and bake 20 minutes. Remove from oven and pour batter over sausage.
    4. Bake on center oven rack 25 to 30 minutes or until puffy, well browned, and crisp.

    • Spoon out the Yorkshire pudding and sausage so that you get two favorites in every mouthful!



    Everyday Cassoulet


    Prep Time 20 min
    Total Time 2 hr 20 min
    Servings 6

    Three types of pork add interest and flavor to a saucy bean casserole.


    4 strips bacon, chopped
    1/2 lb bulk pork sausage
    1/2 lb
    boneless pork tenderloin, cubed
    1/3 cup diced onion
    2 cloves garlic, finely chopped
    2 cans (15 oz each) cannellini beans, drained
    1 can (14.5
    oz) diced tomatoes, undrained
    1/2 cup Progresso™ chicken broth (from 32-oz carton)
    1/4 cup white wine or chicken broth
    1 teaspoon dried sage leaves
    1 teaspoon dried thyme leaves
    1/4 teaspoon pepper
    1 dried bay leaf


    Heat oven to 350°F. In 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Remove from skillet. Add sausage, cubed pork, onion and garlic to skillet. Cook until pork is browned, stirring occasionally. Stir in bacon and remaining ingredients. Pour into ungreased 2
    1/2-quart casserole. Cover casserole. Bake 1 hour 45 minutes. Uncover; bake 15 minutes longer or until pork is fork tender and flavors are blended.
    Remove bay leaf; spoon into decorative soup bowls to serve.


    Slow Cooker Sweet and Sour Pork Chops



    1 large onion, cut into 1-inch cubes
    1 large carrot, peeled and diced
    2 stalks celery, cut into 1/2 inch pieces
    1 small green bell pepper, cut into 1 inch pieces
    1 (4 ounce) jar whole mushrooms, drained
    1 cup canned diced pineapple in juice, drain juice and reserve
    2 1/2 pounds large boneless pork chops or cubed pork loin
    1 cup reserved pineapple juice from the can
    2 tablespoons sherry wine
    2 tablespoons apple cider vinegar
    2 tablespoons low-sodium soy sauce
    1 teaspoon cornstarch
    2 tablespoons brown sugar
    1/4 teaspoon ground white pepper
    1/4 teaspoon minced fresh ginger root
    1/4 teaspoon mustard powder
    1/4 teaspoon minced garlic
    1 pinch salt and ground black pepper to taste2 dashes hot pepper sauce, or to taste
    1 (6 ounce) can tomato paste


    10 min
    4 hours
    Ready In
    4 hours 10 minutes

    Place the onions in the bottom of a 5 quart slow cooker. Layer carrots over the onions, followed by layers of celery, mushrooms, and pineapple. Season pork chops/cubed pork loin with salt and pepper. Place them on top of the vegetables. If you like, you may brown them in a hot skillet a medium bowl, stir together the pineapple juice, sherry, cider vinegar, and soy sauce. Stir in the cornstarch until dissolved. 
    Mix in the brown sugar, white pepper, ginger, mustard powder, garlic, salt, pepper, hot pepper sauce and tomato paste. Pour this over the pork and vegetables. The sauce will taste less sharp after a few hours in the slow cooker. 

    Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.


    French Onion Chicken with Gruyere


    Savory French onion soup with tender chicken and melty Gruyere cheese.

    YESSS. Adapted from The Kitchn.


    3 tablespoons unsalted butter
    2 pounds yellow onions, halved and thinly sliced
    4 teaspoons minced garlic
    Leaves from 2 sprigs thyme
    1 sprig fresh rosemary
    3 cups Progresso™ chicken or vegetable broth, divided
    3 pounds boneless, skinless chicken thighs
    1 tablespoon balsamic vinegar
    2 tablespoons Dijon mustard
    1 cup shredded Gruyere cheese


    1 In a large skillet over medium heat, melt butter. Add onions and salt and pepper to taste; stir to coat. Reduce heat to medium-low; cook onions, stirring occasionally until caramelized, about 40 minutes.
    2 When onions are just about caramelized, add minced garlic, thyme leaves
    and rosemary sprig; increase heat to high. Cook onions another 5 minutes,
    stirring frequently, until fully caramelized and darkly browned in some spots.
    3 Add 1 cup broth and stir vigorously, scraping bits from bottom of skillet. Reduce heat and simmer 5 minutes, until liquid is reduced slightly. Remove from heat; pour onions and liquid in the bottom of a Dutch oven or other oven-safe dish and set aside.
    4 Return skillet to stove top and increase heat to medium-high; heat oven to 325°F, as well. Pat chicken thighs dry and season with salt and pepper; add to skillet. Cook until golden brown on both sides, about 5-10 minutes. Remove chicken from skillet and place over onions in dish.
    5 Add 1 cup broth to the hot pan; stir vigorously, scraping up brown bits from the bottom of the pan. Add balsamic vinegar and Dijon mustard and stir to combine. Simmer liquid, stirring frequently, until liquid is reduced by half. Pour liquid over chicken and onions in dish. Add remaining broth and cover with a lid.
    6 Bake until chicken is baked through, about 30 minutes. Remove dish from
    oven; heat broiler. Sprinkle top of chicken with shredded Gruyere cheese. Return to oven until cheese is melted and browned on top, about 4 minutes. Remove from oven; spoon into bowls and serve.

    From tbsp.


    Slow cooker Leftover soup

    1can green beans with potatoes, with liquid
    Leftover roast beef, cut into bite-size pieces
    Leftover vegetables
    4 low sodium beef bouillon cubes
    1/4 chopped onion
    1 tablespoon chopped garlic
    1 cup water  

    1/2 cup red wine (optional)

    Turn slow cooker on high. Add bouillon cubes, green beans and potatoes, roast beef, leftover vegetables (I used leftover peas in cream sauce), chopped onion, garlic and water (substitute with red wine if desired).Cook on high 2-3hours. Serve with sliced baguette.


    Baked Chicken Surprise

    2 boneless skinless chicken thighs
    1/2 prepared pie crust
    1 tbsp chopped onion
    1 cup Spinach, chopped
    1/2 cup Cream cheese, softened
    1/4 cup shredded Parmesan cheese
    1/2 cup Shredded mozzarella cheese
    1 tbsp Chopped garlic
    1tsp chicken bouillon (optional)
    1 tbsp flour
    Chicken seasoning, to taste

    Preheat oven to 350°.
    In a medium bowl, mix together softened cream cheese,
    Parmesan cheese, mozzarella cheese, chicken bouillon, chopped garlic, chopped onion and flour.
    Spray small rectangle glass pan with cooking spray.
    Pound boneless skinless chicken thighs between Saran wrap to 1/4 inch thick. Place in glass pan, season to taste with chicken seasoning.
    Place chopped spinach over chicken. Spread cheese mixture over spinach. Cover with pie crust.
    Bake one hour or until crust is flaky.


    Slow Cooker Pork Loin and Apples

    1/2 pork loin
    1/2 can whole cranberry sauce
    4 small blood oranges, peeled and soaked in honey
    1 tbls chopped garlic
    2 small red delicious apples, cored and sliced (5pcs each)
    3 tbs softened butter, use extra if needed
    3 tbs cinnamon sugar, use extra if needed

    1 tbs Dijon mustard
    1-2 tbs cornstarch

    In slow cooker, add cranberry sauce and oranges in bottom.
    Place pork loin on top. Spread chopped garlic over pork loin.
    Cook on low 5-6 hours.
    Place sliced apples on top of pork loin. Spread butter over apples, sprinkle with cinnamon sugar. Cook additional hour on high or until apples are cooked through.
    Remove pork loin, let rest 5 minutes.
    Combine mustard and cornstarch in a small bowl. Mix in with juices in slow cooker. Turn slow cooker on high. Let cook until thickened.
    Slice pork loin and cover with cranberry mustard sauce. Add oranges and sliced apples on the side.
    Serve with wild rice pilaf.




    You’ll never want store-bought enchilada sauce after making this super easy, no-fuss homemade version!


    1/4 cup vegetable oil
    1/4 cup all-purpose flour
    1 (28-ounce) can crushed tomatoes
    2 tablespoons plus 2 teaspoons chili powder
    1 1/2 teaspoons dried oregano
    1 teaspoon cumin
    1 teaspoon garlic powder
    1 teaspoon onion powder
    1 tablespoon brown sugar, packed
    Kosher salt and freshly ground black pepper, to taste


    Heat vegetable oil in a saucepan over medium high heat. Whisk in flour until well combined, about 1 minute.Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.Store in an airtight container in the refrigerator for up to two weeks.

    Beef stroganoff

    2 one inch single serving steaks, cut in 1/4 inch strips
    2 tbsp olive or coconut oil
    1 tbsp chopped garlic
    1/4 cup thinly sliced onion
    1 small can sliced mushrooms, reserve liquid
    1 package onion soup mix
    2 tbsp flour
    1 can evaporated milk
    Additional water or milk, if needed
    1 8oz container sour cream
    2 tbsp Worcestershire sauce

    In a Dutch oven pan, heat oil and brown sliced steak with the chopped garlic. Saute onion and mushrooms in the same pan. Add onion soup mix and flour until well combined.
    Add milk and reserved liquid from mushrooms, stir until thickened. Add extra water or milk if needed*. Simmer for one hour, adding small amounts of water or milk if stroganoff becomes too thick.
    After simmering and meat is tender, add sour cream and Worcestershire sauce. Stir until well mixed. Serve over egg noodles.

    *At this point, all can be put in a slow cooker on low for 4 hours. The thirty minutes, add sour cream and Worcestershire sauce. This can also be made with ground beef, sliced pork, ground turkey or beef flavored vegetarian meat substitute (i.e., Augason Farms, etc.)

    Juicy Watermelon Salad Recipe

    8 cups cubed seedless watermelon (about 1 medium)
    1 small red onion, cut into rings
    1 cup coarsely chopped macadamia nuts or slivered almonds, toasted
    1 cup fresh arugula or baby spinach
    1/3 cup balsamic vinaigrette
    3 tablespoons canola oil
    Watermelon slices, optional
    1 cup (4 ounces) crumbled blue cheese

    In a large bowl, combine watermelon and onion; cover and refrigerate until cold, about 30 minutes. 
    Just before serving, add macadamia nuts and arugula to watermelon mixture. 
    In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat. Serve over sliced watermelon, if desired. Sprinkle with cheese. Yield: 10 servings.

    Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

    Originally published as Juicy Watermelon Salad in Taste of Home June/July 2012, p18

    Shrimp Scampi

    TOTAL TIME: Prep/Total Time: 20 min.

    MAKES: 4 servings


    3 to 4 garlic cloves, minced
    1/4 cup butter, cubed
    1/4 cup olive oil
    1 pound uncooked medium shrimp, peeled and deveined
    1/4 cup lemon juice
    1/2 teaspoon pepper
    1/4 teaspoon dried oregano
    1/2 cup grated Parmesan cheese
    1/4 cup dry bread crumbs
    1/4 cup minced fresh parsley
    Hot cooked angel hair pasta

    In a 10-in. ovenproof skillet, saute garlic in butter and oil until fragrant. Add the shrimp, lemon juice, pepper and oregano; cook and stir until shrimp turn pink. Sprinkle with cheese, bread crumbs and parsley.Broil 6 in. from the heat for 2-3 minutes or until topping is golden brown. Serve with pasta. Yield: 4 servings.

    Crab Roll

    ¼ cup low-fat mayonnaise
    1 tablespoon freshly grated lemon zest
    3 tablespoons lemon juice
    10 dashes hot sauce, such as Tabasco
    ½ teaspoon freshly ground pepper
    ⅛ teaspoon salt
    ¼ cup finely chopped shallot
    ¼ cup finely chopped celery
    ¼ cup thinly sliced fresh chives, divided
    12 ounces cooked crabmeat (about 2 cups; see Tip), drained if necessary, any shells or cartilage removed
    8 leaves red or green leaf lettuce
    4 whole-wheat hot dog buns (toasted, if desired)


    20 m
    Ready In
    20 m

    Whisk mayonnaise, lemon zest, lemon juice, hot sauce, pepper and salt in a medium bowl. Thoroughly mix in shallot, celery and 3 tablespoons chives. Mix in crab very gently so it doesn't break up too much. Line each bun with lettuce and divide the crab filling among the buns. Garnish with the remaining 1 tablespoon chives.

    Make Ahead Tip: Cover and refrigerate the crab filling (Step 1) for up to 1 day.
    Tip: Crabmeat (already removed from the shell) can be purchased canned, in shelf-stable pouches, frozen or pasteurized. Pasteurized usually has the best flavor; look for it in the fresh seafood section of the market. Crab from the U.S. and Canada are both considered good choices for the environment. If you live in an area known for crab, you may be able to get freshly cooked crabs at the seafood counter of your local market.

    Nutrition information

    Serving size: 1 crab roll, about ⅔ cup crab filling
    Per serving: 238 calories; 5 g fat(1 g sat); 4 g fiber; 29 g carbohydrates; 21 g protein; 47 mcg folate; 102 mg cholesterol; 5 g sugars; 4 g added sugars; 1,307 IU vitamin A; 10 mg vitamin C; 162 mg calcium; 6 mg iron; 768 mg sodium; 269 mg potassiumNutrition Bonus: Iron (33% daily value), Vitamin A (26% dv)Carbohydrate Servings: 2Exchanges: 1½ starch, ½ other carbohydrate, 2 lean meat, 1 fat