Sausage and Pepper One Pan Pasta Skillet

Ingredients:

1 Tablespoon extra virgin olive oil

1 (13 oz) Kielbasa, sliced on a diagonal into coins (or sausage)

1 red bell pepper, diced

1/2 onion, diced

1 Tbs. minced garlic

1 cup halved grape or cherry tomatoes

2 cups chicken broth

1 cup milk

½ pound pasta

⅛ teaspoon cayenne pepper (optional)

1 teaspoon freshly ground black pepper

4 ounces Parmesan cheese, grated

Directions:

Heat a large skillet over high heat. Once hot, add the olive oil and swirl to coat the pan.

Add the kielbasa (if using sausage no need for oil), red pepper, and onion and saute until browned. Add garlic and tomatoes and sauté 30 seconds.

Add the chicken broth, milk, pasta, cayenne pepper (if using), and black pepper. Stir well and bring to a boil.

Cover, reduce to low, and simmer 12-15 minutes or until pasta is al dente. Remove cover and turn off heat.

Stir in the grated Parmesan cheese and serve hot.

original recipe found here

**yummy variation: use sausage and zucchini, add some cornstarch to thicken

Zucchini Parmesan Bites

Ingredients:

2 medium zucchini

¼ cup freshly grated Parmesan

¼ cup bread crumbs

1 tablespoon olive oil

salt

pepper

Directions:

Preheat the oven to 450˚F. Line a baking sheet with tin foil and spray with cooking spray. 

Slice zucchini into ¼-inch thick slices. 

In a medium bowl, toss the zucchini with the olive oil.

In a small bowl, combine the Parmesan, bread crumbs, dash of salt, and pepper. Roll and coat the zucchini slices into the Parmesan mixture.  Place in a single layer on the prepared baking sheet. Sprinkle extra Parmesan mixture on top of the zucchini.

Bake until browned and crisp on the outside, about 25–30 minutes. Serve immediately.

Crock Pot Salsa Chicken

Ingredients:

1 pound boneless skinless chicken breasts or thighs
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa 
1 Tbs. taco seasoning
1 cup sour cream 
cilantro, for serving (optional) (I also added a little shredded cheddar-jack, black beans and scallion on top)

Directions: 

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

**I like this crock pot chicken better than crock pot fiesta chicken--the one with cream cheese**

Peach Cobbler

Ingredients:
1 stick butter
1 cup sugar
1 cup flour
1 1/2 tsp baking powder
1 cup milk
1 can (29 oz) sliced peaches

Directions:
Melt butter and pour in bottom of a 9 by 13 baking dish.
Mix sugar, flour, baking powder and milk and pour over butter. 
Pour peaches and some of the juice over top. (if using fresh peaches, they will create their own juice, sprinkle sugar on top)
Bake at 325 for 45 minutes. 

Homemade Spaghetti Sauce

Ingredients:

1 can whole tomatoes

½ onion, chunked

5 garlic cloves

¼ cup ketchup

1-2 chicken bouillon cubes

Oregano

Basil

Parsley

Italian Seasoning

1/8 tsp. Thyme

1 lb. Italian sausage

Directions:

In blender put whole tomatoes, onion and garlic cloves. Blend until smooth. Pour contents of blender into a pot along with ketchup, chicken bouillon and seasonings (oregano, basil, parsley, Italian Seasoning and thyme). Heat on high until boiling, then turn heat to low and let simmer for 1-2 hours. Meanwhile, brown Italian Sausage in frying pan and add to sauce. Serve over noodles with green beans, salad and bread. 

Milky Way Frosting

Ingredients:

4 (2.05 ounce) Milky Way Candy Bars

1/4 cup butter

1 tablespoon milk

2 teaspoons vanilla extract

1 1/4 cups powdered sugar

Directions:

Place candy bars, butter, milk and vanilla in a microwave safe bowl and microwave on High for 30 seconds; stir. Heat for an additional 10 seconds, remove the bowl from the microwave and stir again. Add powdered sugar and stir until smooth and creamy. 

Chicken Croissants

Ingredients:

2-3 chicken breasts

Onion powder

Garlic powder

Salt

Pepper

3 green onions

Tomato (optional)

1/8 cup ranch

¼ cup mayonnaise

Directions:

Cut chicken into small pieces. Cook in a frying pan with a little water. Season with onion powder, garlic powder, salt and pepper. Once chicken is cooked, drain any excess water and put in fridge until cold. (Could be over night)

Chop green onions into small circles using only half of the white part and as much as you can of the green part. Cut tomato into small pieces. Mix green onion, tomato, and cold chicken with ranch and mayonnaise (use more or less mayonnaise and ranch for personal preference). Spread inside one half of croissant and top with the other. 

Chicken with Creamy Mushroom Sauce

Ingredients:

4 chicken breast halves
2 Tbs. olive oil
1 clove garlic, minced

3 Tbs. butter

2-4 cups sliced fresh mushrooms
2 green onions, chopped
2 cups chicken broth
½ tsp salt
¼ tsp pepper
2 Tbs. cornstarch
¼ cup cold water

½ tsp. oregano

½ tsp. basil

Vegetables: carrots and zucchini

Directions:
Cut chicken into bite size pieces. Cover and cook in a frying pan with oil, and minced garlic, sprinkle with salt and pepper. Remove chicken; keep warm.
In the same skillet sauté mushrooms and onions in butter until tender. Stir in broth, salt, and pepper.
In a small bowl, combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet; heat through.

Stuffed Hamburgers

Hamburger patties

Soften 1 lb hamburger (use lower fat if possible)

Mix beef with 2 eggs

1 cup dried bread crumbs

½ cup milk

2 tsp. salt

1 tsp. pepper

Garlic (sprinkle)
Ranch Seasoning

Stuffing

Bread crumbs (nickel size)

Poultry seasoning

Ranch Seasoning

Salt

Pepper

Water (just enough to make it stick together)

Sauce

1 can cream of chicken

¼ cup water

Directions

Put stuffing in between two fairly thin hamburger patties and pinch edges closed. Place in a 9x13 and drizzle sauce on top. Makes about 4-5. Bake at 350 for 45 minutes.

Goes well with with mashed potatoes, lipton onion, or ranch potatoes 

Rye Bread, Strawberry Cream Cheese and Sprout Sandwich

Ingredients:

Rye bread

Strawberry cream cheese

Ham

Alfalfa sprouts

Directions:

Spread strawberry cream cheese on both slices of bread. Put ham and sprouts in the middle. Enjoy!

Breakfast Cake

Ingredients:

Base:

1 ½ cups sugar

1 c. butter

2 eggs

1 cup milk

3 cups flour

4 tsp. baking pwdr

1 tsp. salt

Topping:

1 cup brown sugar

4 tsp. flour

4 tsp. cinnamon

4 Tbs. melted butter

Directions:

Grease 9x13 pan

Blend sugar, butter, egg, stir in milk, etc. and pour in pan. Mix topping and sprinkle on top (it will sink in).  Bake at 375 for 25-35 min. 

Enchilada Casserole

Ingredients:

Hamburger

Sm sour cream

2 cans cr. of chicken

1 sm can green chili ench. sauce

1-2 cups salsa

1 sm package frozen corn

Tortillas

Cheese

Directions:

Brown hamburger seasoned with salt, pepper garlic, and onion powder. Meanwhile, mix sour cream, green chili sauce, salsa and corn. Add browned hamburger to sour cream mix.

Layer 9x13 alternating with hamburger mix and tortillas. Top with grated cheese.

Bake at 350 for 30 min.

Zucchini Soup

Ingredients:

Zucchini

Onion

¼ cup water

Salt

¼-1/2 cup evaporated milk

Parmesan cheese

pepper

Directions:

Slice desired amount of zucchini (yellow, green or combination) and onion. Add zucchini, onion and water to saucepan. Season with salt. Let simmer. When squash is tender add ¼- ½ cup evaporated milk and sprinkle with parmesan cheese and a little pepper. 

Classic Bran Muffins

Ingredients:

1 1/2 cups wheat bran (from a box of Bran flakes cereal)

1 cup buttermilk  (or 1 cup milk and 1 Tbs lemon juice)

1/3 cup vegetable oil

1 egg

2/3 cup brown sugar

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

Directions:

Preheat oven to 375 degrees. Grease muffin cups or line with paper muffin liners.

Mix together wheat bran and buttermilk; let stand for 10 minutes.

Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Spoon batter into prepared muffin tins.

Regular size muffins - bake for 15 to 20 minutes, mini muffins about 7- 8 min. or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy! Makes about 1 dozen. 

Yummy Crock Pot Chicken (Scott Creation)

Ingredients:

Frozen chicken breasts                                                       

Green onion chopped                                                                                  

1 cup chicken broth (chicken bouillon)                           

1 cup milk (mix in 2 tsp cornstarch)                                                

2 tsp. salt                                                                               

½ tsp. pepper

1 tsp. garlic

1 tsp. ginger  

1 tsp. basil

1 tsp. parsley

½ tsp. paprika

Directions:
Throw everything in the Crockpot and cook on high for 4 hours. Serve with mashed potatoes and carrots.