Philly Cheese Steak Sandwiches With Roasted Radishes And Carrots

Perfectly grilled steak with caramelized yellow onions on a crisp hoagie roll with three kinds of melted cheese. Served along side tender chunks of carrots and sweet radishes that contain a splash of lemon juice. This is sure to become a meal time regular for my family and yours.





Sandwich Ingredients:
1. 3 Tablespoon Olive Oil
2. 2 Large Yellow Onions, Sliced Very Thin
3. Salt and Pepper
4. 1/2 Pound Lean Beef Sirloin (Ask Butcher to Slice Thin)
5. 4 Slices Each Of Muenster, Swiss And American Cheese/ Halved. Deli
6. 4 Soft Bread, Yet Crisp Crust Hoagie Rolls, Split Lengthwise

Directions:
1. Heat a medium saucepan over medium heat.
2. Add 1 tablespoons olive oil, add onions season with salt and pepper. Cook Onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
3. Heat a grill pan over medium high heat, brush with olive oil.
4. Drizzle olive oil lightly over both sides of steaks and coat generously with salt and freshly ground pepper.
5. Grill each side 3-4 minutes, depending on thickness of steak. Remove and rest for 10/15 minutes.
6. Assemble sandwich by placing cheese on the bottom, then steak and last onions. Heat In Microwave for 1 minute, if needed.

Radishes And Carrot Ingredients:
1. 12 Medium Radishes Halved, 12 Baby Carrots, 1 Tablespoon Olive Oil, Salt and Pepper, 2 lemons
2. 1 Tablespoon Thyme

Directions:
1. Preheat Oven To 450 Degrees F.
2. Place the radishes and carrots on a baking sheet and toss with olive oil, thyme, salt and pepper.
3. Roast until tender yet firm, about 20 minutes. Squeeze with lemon after done. Serve.

ENJOY!!!

Steamed Asparagus With Lemon

Never have a problem getting your children to eat green vegetables, they will love this. In fact, they won't ever think of veggies the same. Perfect as a side for dinner or a an appetizer.

Ingredients:
1. Asparagus Trimmed
2. 1/2 Lemon
3. Salt And Pepper To Taste

Directions:
1. In a steamer, steam asparagus for approximately 20 minutes or you may use two metal pots. Filling one with 1 inch of water and 2 tablespoons salt. Place second pot into first one and asparagus into pot that does not contain water. Place lid on the top pot. Steam also for 20 minutes, checking often.
2. After 20 minutes remove asparagus, juice one lemon over and add salt and pepper. Toss to mix evenly. Serve hot.


ENJOY!!!

Crock Pot Cube Steak, Gravy And Egg Noodles

The most tender cube steak with a creamy gravy served over wheat egg noodles is perfect for a busy mom that needs a fast but healthy meal. There is no knife required in eating this meal and I promise the kids will love it.

Cube Steak Ingredients:
1. 1 Pound - 4 Cube Steaks
2. 2 Cans Cream Of Mushroom Soup
3. 2 Cans Beef Broth
4. 2 Tablespoons Beef Soup Base
5. 1 Teaspoon Minced Garlic
6. Salt and Pepper To Taste
7. 1 Stick Butter

Directions:
1. Add all ingredients to a crock pot a low heat
2. Cook for 4-5 hours or until meat comes out tender and falling apart
3. To thicken gravy, add 1-2 teaspoons of flour to a cup of gravy/soup mixture into a separate cup and stir until thoroughly mixed, then add to crock pot. Cook for an additional 10 minutes to thicken
4. Serve meat and gravy over egg noodles, white or wheat or baked potato 


ENJOY!!!

Mongolian Beef With Steamed Rice

Never go to a Chinese Restaurant again. Perfect Mongolian Beef with Steamed Rice that is delicious and healthy. Sauce that is thick and creamy, beef that is tender and rice that is fluffy. Every bite... perfect!

Ingredients:
1 Pound Flank Steak, Thinly Sliced
1/4 Cup Cornstarch
3 Teaspoons Canola Oil
1/2 Teaspoon Grated Ginger
1 Tablespoon Minced Garlic
1/2 Cup Beef Stock
1/4 Cup Low Sodium Soy Sauce
1/2 Cup Brown Sugar
1/2 Teaspoon Red Pepper Flakes



Directions:
1. For the steak slices make sure they are dry by patting them with paper towels. Slice them very thin, add cornstarch to the beef. Place into a strainer a shake off excess. Place to the side.
2. For the sauce, heat half the oil in a large wok or large pan at medium high heat and add garlic and ginger, immediately add soy sauce, beef stock, brown sugar and red pepper flakes. Cook the sauces for about 2 minutes and then transfer to a bowl.
3. Place the meat in the same pan and cook, stirring until brown. Pour the sauce back over meat once the meat has been cooked to desired temperature. (2-5 minutes)
4. As you cook the meat and sauce longer on a lower temperature it will begin, remove once it reaches exact consistency.

*Serve over rice or noodles with steamed veggies if prefer.


ENJOY!!!

Herb Crusted Chicken Leg With Parmesan Risotto And Steamed Asparagus With Lemon

Perfectly most chicken with a crispy outer crust that is baked in the oven so it is a healthy version of fried chicken. Then add creamy risotto that has just a hint of salty, parmesan cheese and finished off with the tangy freshness of the asparagus. Promise this will become a quick favorite in your home.

Chicken Ingredients:
1. 1-2 Pounds Chicken Legs, Skin Removed and Rinsed
2. Pepper
3. Italian Bread Crumbs
4. 2 1/2 Teaspoons Seasoning Salt
5. 1/4 Cup Light Mayo
6. 1/2 Teaspoon Red Pepper Flakes

Directions:
1. Remove skin from chicken and rinse well
2. Preheat oven to 400 degrees F
3. Place bread crumbs, seasoning salt and red pepper flakes in a large Ziploc bag, set aside for later.
4. Rub each chicken leg generously with light mayo
5. Place each piece of chicken in Ziploc bag individually and shake until evenly coated
6. Place on baking sheet with plenty of room and bake for 45 minutes, turning half way through cooking process.

Risotto Ingredients:
1. 1 Package Risotto Rice
2. 3 Tablespoons Butter
3. 2 1/2 Cups Chicken Stock
4. 1/4 Cup Grated Parmesan Cheese, Fresh Preferred

Directions:
1. Sauté rice over medium high heat in a skillet with 2 tablespoons butter until golden
2. Add chicken stock and bring to a boil, reduce heat slightly and cook until all liquid has reduced
3. Add cheese and butter and stir constantly till thoroughly melted throughout

Serve with Asparagus (See Different Post For Recipe)

ENJOY!!!

Herb Encrusted Chicken Breast With Mashed Potatoes

Ingredients Chicken Breast:
1. 3 Large Chicken Breast, Halved
2. 1 Tablespoon Dried Parsley Flakes
3. 1/3 Cup Mayonnaise
4. 1 Tablespoon Pepper
5. 2 Packets Shake N Bake Seasoning

Directions:
1. Preheat oven to 400 degrees F
2. Slice each chicken breast into two pieces
3. Spray a baking sheet with non stick cooking spray
4. Mix together dried parsley flakes, pepper and original Shake N Bake Seasoning in a bowl
5. Coat each piece of chicken with mayonnaise and then roll in seasoning mix until evenly coated. Place on baking sheet.
6. Bake at 400 degrees F for 30 minutes, flipping chicken half way through until golden brown.
7. Serve with mashed potatoes or with steamed veggies for a healthy alternative.

ENJOY!!! 

Eggs In A Blanket

Perfect for back to school and picky eaters that would rather stay in bed as to eat breakfast. Also perfect way to sneak in wheat toast and eggs, some of the best brain food for your kids' long days of learning, also good for dieters.

Ingredients:
1. 1 Piece Wheat Toast (Use A Small Juice Glass And Place In The Center Of The Bread And Press Down, Moving Back And Forth Till It Removes. Do Not Discard The Small Round Piece It Will Be Used Also.) This is my daughters favorite piece.
2. 1 Large Egg
3. 2 Tablespoons Butter
4. Salt And Pepper To Taste

Directions:
1.  Remove center part of 1 piece of wheat toast, save both parts.
2. Add 2 tablespoons butter to a pan on medium high heat, place both pieces of bread into pan.
3. Crack 1 large egg into the center (hole) of the largest piece of bread
4. Allow to cook until egg begins to set, approximately 2-4 minutes (depends on desired doneness preferred)
5. Flip both large piece of bread and smaller circle, allow to cook an additional 1-2 minutes.
6. Remove, add salt and pepper then serve!

ENJOY!!!

Dad's Famous Chili With Freshly Grated Cheddar

Ingredients:
1. Kidney Beans (2 Cans)
2. 1 Pound Hamburger Meat
3. 2 Chili Packets
4. 1/2 Gallon Tomato Juice
5. 1 Can Tomato Soup
6. 1 Small Onion, Cooked Till Soften
7. 1/2 Cup Grated Sharp Cheddar Cheese (Optional)
8. Crackers (Optional)
9. Canned Diced Tomatoes

Directions:
1. In a dutch oven, soften 1 small onion with 2 tablespoons butter over medium high heat.
2. Add 1 pound ground beef and brown, drain fat.
3. Mix in chili packets, kidney beans, diced tomatoes, tomato soup and cook for at least 30 minutes on simmer.
4. Serve with crackers and grated sharp cheddar cheese.

ENJOY!!!

Beef Broth Merlot With Rice And Steamed Broccoli

Beef Merlot Ingredients:
1. 1 lb Extra Lean Stew Beef
2. Small Onion, Finely Chopped
3. 1 (8 oz) Package Fresh Sliced Mushrooms
4. 3 Tablespoons Cornstarch
5. Salt and Pepper to Taste
6. 1 Stick Butter
7. 2 Cup Beef Stock Or Merlot Wine

Directions:
1. Place beef in crock pot
2. Top with diced onions and sliced mushrooms
3. Add butter
4. Sprinkle with salt, pepper, and cornstarch
5. Pour beef broth or merlot over rest of ingredients
6. Cook on low for 8-10 hours or 4-5 hours on high

*Serve With White Rice And Steamed Broccoli

ENJOY!!!

Steamed Asparagus With Lemon, Salt and Pepper

Ingredients:
1. Asparagus Spears, trimmed at the bottom
2. Salt and Pepper To Taste
3. 1/2 Lemon

Directions:
1. Place asparagus in a steamer or in a pot of shallow water for 20 minutes. Remove when tender yet still slightly crisp.
2. Add salt, freshly ground pepper, and juice of half a lemon.
3. Mix well and serve.


ENJOY!!!

Baked Zucchini Bites

Much healthier than fried zucchini, these crispy little bites make yummy snack served with lite ranch dressing or as a side dish.

 

Ingredients:

1. 2 Medium Zucchini, Cut Into 1/4-Inch Slices

2. 1/2 Cup Seasoned Bread Crumbs

3. 1/8 Teaspoon Freshly Ground Black Pepper

4. 1/8 Teaspoon Freshly Salt

5. 21/2 Tablespoons Grated Parmesan Cheese

6. 2 Egg Whites

 

Directions:

1. Preheat oven to 475 Degree F

2. In one small bow, stir together the bread crumbs, pepper, salt and parmesan cheese. Place the egg whites in a separate bowl.

3. Dip zucchini slices into egg whites, then coat in the breadcrumbs. Place on a greased baking sheet.

4. Bake 5 minutes in the oven, then turn and bake another 5-10 minutes, until browned and crispy.

5. Serve with ranch or blue cheese dressing.

 

ENJOY!!!





Beef And Broccoli Lo Mein

Ingredients:
1. 1 Teaspoon Olive Oil
2. 1 Tablespoon Canola Oil
3. 3 Cups Broccoli, Chopped
4. 1.5 Cups Onion, Chopped
5. 3 Teaspoons Fresh Ginger Root
6. 12 Oz. New York Strip Steak, Thinly Sliced
7. 1/4 Cup Beef Broth
8. 3 Tablespoons Soy Sauce
9. 6 Teaspoons Brown Sugar
10. 1/2 Teaspoon Oyster Sauce
11. 1 Tablespoon Sesame Seeds
12. Lo Mein Pasta or Whole Wheat Pasta 1 Package

Directions:
1. Cook pasta. Drain. Return to pot. Toss with olive oil and sesame seeds, set aside.
2. Heat canola oil in skillet. Stir fry broccoli, onion. Add ginger and garlic. Add steak, cook for around 5-10 minutes depending on degree of steak wanting cooked.
3. In a small bowl mix the broth, soy sauce, brown sugar and oyster sauce. Add to skillet. Toss in pasta.
4. Serve with your favorite side dish!


ENJOY!!!

Homemade Tortilla Chips And Salsa

Salsa Ingredients:
1. 2 Medium Tomatoes
2. 1 Cup Onions
3. 1 Lime
4. 2 Tablespoons Cilantro
5. Dash Salt and Freshly Ground Pepper
6. 1/2 Cup Green Chili Peppers

Directions:
1. First, ingredients must be fresh. Find a pepper that is the right amount of spice for your taste. You can also use green onions or the entire onion including the green for a slightly greener taste.
2. Place onions, garlic, and tomatoes into a food processor and blend well. Add fresh cilantro, salt, pepper, lime and pulse gently.
3. Refrigerate over night and serve. Delicious with homemade tortilla chips (see recipe) or serve on boiled eggs for a healthy snack.

Tortilla Chip Ingredients:
1. 12 (6) inch Corn Tortilla
2. 1 Tablespoon Canola Oil
3. Salt To Taste

Directions:
1. Heat oven to 400 degrees F
2. Using a pastry brush, lightly coat both sides of each tortilla with oil.
3. Stack tortilla and cut them into quarters.
4. Spread chips in a single layer on a cookie sheet, season with salt.
5. Bake until crisp and golden, about 12-16 minutes.

ENJOY!!!

Monica's Honey Glaze Chicken With Cheesy Hashbrowns

The most delicious, moist and tender chicken you will ever eat that is fast and simple to put together. This recipe is a favorite of my husbands and daughters and was created by my very best friend, Monica Felix. Prefect for dinner or as a party favorite.

Chicken Ingredients:
1. 2 Pounds Chicken Legs, Skins Remove
2. Poultry Seasoning
3. Salt
4. Freshly Ground Black Pepper

(HONEY GLAZE):
1. 1 Cup Ketchup
2. 3/4 Cup Brown Sugar
3. 1/2 Cup Honey
4. 1/4 Cup Grape Jelly

Directions:
1. Preheat oven to 400 degrees F
2. Remove skin from each chicken leg and wash with warm water
3. Place on a baking sheet and sprinkle with poultry seasoning, salt and pepper
4. Bake in the oven for 45-50 minutes turning once
5. 15 Minutes into cooking spread each chicken leg with honey glaze and continue cooking
6. Remove and spread with additional glaze, serve.

Cheesy Hash Browns Ingredients:
1. 1 Bag Frozen Or Fresh Hash Browns Potato Squares
2. 2 Slices Velvet a Cheese
3. 1 Cup Mixed Red and Green Peppers, Finely Chopped
4. 1/2 Cup Onions, Finely Chopped
5. 2 Tablespoons Taco Seasoning
6. Salt and Pepper To Taste
7. 2 Tablespoons Butter

Directions:
1. If frozen, defrost but prefer fresh. Add potatoes, onions and bell peppers with salt and pepper to a large skillet and cook till soften and brown.
2. Add butter, taco seasoning and continue browning about 5 minutes. Do not over cook.
3. Chop up cheese and add to potatoes during the last few minutes, melt through and serve.

ENJOY!!!

Grilled Cheeseburger With Baked Seasoned French Fries

French Fries Ingredients:
1. 4 Medium Potatoes, Skins On
2. Olive Oil Cooking Spray
3. Seasoning Optional (add your preference)
Ground Black Pepper
Salt
Garlic Powder
Seasoning Salt
Old Bay Seasoning
Mrs. Dash
The Possibilities Are Endless!

Directions:
1. Wash potatoes and cut into 'French fry' strips.
2. Put in a large bowl, spray lightly with cooking spray and toss. Add seasoning of your choice.
3. Spray a light coating of cooking spray on a baking sheet and lay potato strips in a single layer.
4. Bake at 450 degrees F, turning frequently, until done (keep In longer if you prefer them crisp)


Serve with Burger and....

ENJOY!!!

Southern Style Meatloaf And Creamy Mashed Potatoes

Meatloaf Ingredients:
1. 1 1/2 Pounds Lean Ground Beef
2. 1 Cup Onion, Finely Chopped
3. 1/4 Cup Light Zesty Italian Dressing
4. 2 Egg Whites
5. 1 6 Oz. Package Stuffing Mix
6. 3/4 Cup Ketchup, Divided
7. 1 Cup Water

Directions:
1. Preheat oven to 375 Degrees F.
2. Cook onion in Italian dressing on medium heat 8-10 minutes, remove from heat and set aside to cool.
3. Combine ground beef with 1/4 cup of ketchup, onion mixture, stuffing mix, water and egg whites.
4. Put meat mixture in a loaf pan and form loaf. Spread remaining ketchup on top of meat and bake 55-60 minutes or until 160 degrees inside temperature.

* Serve With Mashed Potatoes Or With Mashed Cauliflower For a Healthier Option. (

Homemade Fresh Dill Pickles

Ingredients: (Per Jar)
1. Cucumbers (Homegrown Are The Best)
2. 2 Tablespoons Salt
3. 2 Garlic Cloves, Whole
4. 4-5 Sprigs Fresh Dill
5. Hot, Boiling Water To Top (Seals)
6. Pickle Jars and New Lids

Directions:
1. Arrange all ingredients for easily assembly
2. Clean and slice cucumbers in desired manner and so that they fit best, place in jars.
3. Add equal ingredients for numbers 2, 3, 4, in each jar.
4. Boil needed amount of water and carefully add water to each jar and seal. Do not move until jars cool off to allow seal process to take place.
5. Allow to stay sealed for at least 1 week to 1 month or longer.

ENJOY!!!

Slow Cooked Bar-B-Que Pork Roast With Oven Baked Sweet Potato Fries

Pork Roast Ingredients:
1. Pork Rump Roast Or Pork Tenderloin Size Depends on Number In Family
2. 16 Oz. Of Beef Broth
3. Salt and Pepper
4. 1 Glove Minced Garlic
5. 2 Stalks Celery, Roughly Chopped In Large Pieces
6. 2 Carrots, Roughly Chopped In Large Pieces Also
7. 1/2 Medium Onion, Roughly Chopped
(#4-7 are added as a flavor base and not necessarily to be part of the meal)
8. Sweet Baby Ray's BBQ Sauce (Optional) or Whatever one you prefer

Directions:
1. Combined all ingredients 1-7 in a large crock pot on low heat for 7-8 hours
2. Remove and place on serving plate, shred
3. Serve either on hamburger bun as sandwich or alone

ENJOY!!!

Slow Cooked Potato Soup With Shredded Cheddar And Crispy Bacon With A Garden Side Salad

Potato Soup Ingredients:
1. 6 Large Potatoes, Peeled And Cubed
2. 3 Large Carrots, Peeled (Leave whole if you want to remove or cube if you want to leave in soup. I removed them from mine.)
3. 3 Stalks Celery, (Same as Carrots)
4. 1 Medium Onion, Chopped Finely
5. 4 Cups Chicken Broth
6. 2 Cups Water
7. 2 Chicken Bouillon Cubes
8. 1 Can Nonfat Evaporated Milk
9. 1 Cup Freshly Shredded Cheddar Cheese (Optional)
10. 1/4 Cup Finely Chopped, Cooked Bacon (Optional)
11. 1 Stick Butter
12. Salt and Pepper

Potato Soup Directions:
1. Combine all ingredients, chicken broth, butter, salt, pepper, bouillon cubes, and water in a large crock pot.
2. Cook on low for 7-8 hours or high for 3-5 hours until potatoes are tender.
3. (OPTIONAL STEP) Remove carrots and celery from soup and discard.
4. (OPTIONAL STEP) Using a hand held blender, blend soup in crock pot until slightly smooth with still some whole pieces of potato are remaining. You can make soup as smooth as you personally desire.
5. Add evaporated milk, stir till heated through and serve.
6. (OPTIONAL STEP) Shred Cheddar Cheese and Crisp Bacon and serve on top of soup as shown in photo.

*Pairs wonderfully with a garden salad with oil and vinegar dressing, salt and pepper and a roll.

ENJOY!!!

Beef Lo Mein And Roasted Green Beans With Olive Oil And Toasted Almonds

Beef Lo Mein Ingredients:
1. 11/2 Pounds Steak Strips or Cubes
2. 1 Package Lo Mein Egg Noodles
3. 1 Tablespoon Butter
4. 2 Gloves Garlic Minced
5. 1/2 Teaspoon Finely Grated Ginger Root
6. 1 Teaspoon Olive Oil
7. Freshly Ground Pepper
8. 31/2 - 4 Tablespoons Soy Sauce
9. 1 Tablespoon Sesame Oil

Directions:
1. In a large sauce pan, add 6 quarts water and butter on medium high heat and bring to boil.
2. Once water is boiling, add lo mein noodles and boil for exactly 4 minutes. Drain and set aside.
3. Heat wok or skillet over high heat with olive oil, after heated add garlic, steak, grated ginger root, salt, pepper and brown meat.
4. Once meat is almost done, add in half of the soy sauce and mix.
5. Add the noodles into the wok with the meat and sauce mixture and add remaining soy sauce until heated and mixed well.
6. During the last minute of cooking, add the sesame oil and again mix very well.
7.  Serve Hot.

Roasted Green Beans Ingredients:
1. 1 Pound Fresh Green Beans, Snipped
2. 1-2 Tablespoon Olive Oil
3. Salt
4. Freshly Ground Black Pepper
5. Almonds, Sliced

Directions:
1. Preheat oven to 425 Degrees F.
2. Line baking sheet with foil. Place beans on prepared sheet.
3. Drizzle beans with olive oil, sprinkle with salt and pepper; toss gently to coat.
4. Spread the beans in an even layer.
5. Roast for 12-14 minutes, turning over half way through.

ENJOY!!!

Cheesy Quesadilla Soup With Spicy Corn and Poblano Peppers

Cheesy Quesadilla Soup Ingredients:
1. 1 Pound Ground Hamburger; Beef, Pork Or Turkey
2. 1 Cup White Rice
3. 11/3 Cup Hot Water
4. 2 Cups Skim Milk
5. 1 Package Powder Cheese Mixture (Find in Macaroni and Cheese Box)
6. Salt and Pepper to Taste
7. Taco Seasoning

Directions:
1. Brown ground beef and drain.
2. Add rice, cheese mixture, salt, pepper, hot water and milk; bring to boil.
3. Cover and simmer for at least 20 minutes.

Spicy Corn And Poblano Peppers Ingredients:
1. 4 Ears Of Corn, Lightly Grilled For Flavor And Corn Cut
2. 1-2 Poblano Peppers, Finely Diced With Seeds Removed
3. Green or Red Peppers, Finely Chopped With Seeds Removed
4. 1 Tablespoon Butter
5. Salt and Pepper to Taste

Directions:
1. Preheat oven to 350 degrees F.
2. Lightly grill corn.
3. Remove and cut kernels from cob, add diced poblano peppers, chopped red or green peppers, butter, salt and pepper to a glass baking dish.
4. Bake in oven for 10-12 minutes until heated through.
5. Remove and serve immediately.

Serve Dishes Together or Separate...

Enjoy!!!
3.

Slow Cooked Turkey Breast With Butter Roasted Leeks And Garlic Mashed Potatoes

Turkey Breast Ingredients:
1. 2 Turkey Breast Tenderloins Brined (See Separate Post)
2. 1 Glove Garlic, Minced
3. 3 Carrots, Chopped
4. 3 Celery Stalks, Chopped
5. 1/2 Medium Onion, Finely Chopped
6. 1 Stick Butter
7. 16 Oz. Chicken Stock
8. Poultry Seasoning, Salt and Pepper

Directions:
1. Add all ingredients to a crock pot, place on low heat and cook for 4-5 hours until tender and falling apart.

Leeks Ingredients:
1. 3 Medium Leeks, White and Light Green Parts, Thinly Sliced
2. 2 Cups Chicken Broth
3. 2 Tablespoons Unsalted Butter
4. 1 Large Glove Garlic, Crushed or Minced
5. 1 Teaspoon Fresh Lemon Juice
6. Salt and Freshly Ground Pepper To Taste

Directions:
1. Prepare leeks by first removing the dark green portion and the root end; slice in half lengthwise and rise thoroughly under running water. Do not shake dry. Thinly slice and allow to dry.
2. Place the leeks in a large skillet with butter and sautee over medium heat for 3-4 minutes.
3. Add garlic, broth, salt, pepper and bring to boil. Cook until the leeks are no longer submerged in liquid, approximately 7-12 minutes.
4. Reduce heat and add lemon juice. Serve on the side or on top of turkey or chicken.

For Garlic Mashed Potatoes See Another Post

ENJOY!!!

Country Breakfast For Dinner; Hash Browns and Biscuits and Gravy!

Hash Brown:
1. Cut potatoes into small, 1 inch squares and soak in water to remove some of the starch.
2. In a skillet, add 2 tablespoons olive oil, 1/2 a medium onion, 1 tablespoon butter, salt and pepper and saute over medium-high heat until onions become soft and translucent.
3. Add potatoes to onions and cook till they soften and become crispy on the edges.
4. Remove potatoes from skillet and lightly add salt and pepper.

Biscuits:
1. Preheat oven to 400 degrees F. 
2. In a bowl add 1 cup flour, 1/4 teaspoon salt, and 1 teaspoon sugar.
3. Add 4 tablespoons unsalted butter to dry ingredients and work into using a pastry cutter or two dull butter knives.
4. Add 3/4 cup low-fat buttermilk and stir just until the mixture is combined.
5. Using a large tablespoon, measure out the mixture and place on a pre-sprayed cookie sheet.
6. Bake 17-18 minutes, until lightly browned on the bottom and golden on the top.
7. Spread the top lightly with butter prior to serving.

Gravy:
1. In a skillet, add 3 tablespoons butter and allow to melt.
2. Once melted, add 3 tablespoons flour and let cook until color becomes a dark gray.
3. Slowly add skim milk to flour mixture until gravy is desired thickness that you desire.

ENJOY!!!

Country Fried Cat Fish And Salty Baked Potato

Ingredients:

1. Fresh Cat Fish (Look For Cat Fish That Is Slightly Pink In Color)
2. 3 Eggs
3. Flour
4. 1/4 Cup Water
5. Salt and Pepper
6. Vegetable Oil

Tools:

1. Deep Fryer or Dutch Oven
2. Thermometer To Measure Oil Temperature
3. Wire Drying Rack

Directions:

1. Make sure that fish is dry before flouring.
2. Combine flour with salt and pepper to taste and mix with a fork in one container.
3. In a separate container combine 3 eggs with water and mix thoroughly.
4. Dip each piece of fish into egg mixture and then into flour unto completely covered.
5. Place in fryer or dutch oven with oil at 335 degrees F for at least 5 minutes, depending on thickness of fish.
6. Remove and place on wire drying rack and salt immediately.
7. Serve with baked potato or crispy fries.

ENJOY!!!

Sesame Chicken With Brown Rice And Steamed Broccoli

Ingredients:

1. 1 Pound Boneless Skinless Chicken Breast, Cut Into Bite Sized Chunks.
2. 3 Tbsp Soy Sauce
3. 3 Tbsp Olive Oil
4. 2 Tbsp Raw Cane Sugar
5. 1 Tsp Honey
6. 1/2 Tsp Garlic Powder
7. 1/4 Cup White, Untoasted Sesame Seeds
8. 1/4 Tsp Black Pepper, Ground Ginger, and Ground Cinnamon

Directions:

1.  Combine all ingredients except chicken in a bowl.
2.  Add chicken, mix together well so that chicken is thoroughly coated in the marinade, cover and let it sit in the fridge for 2 hours minimum.
3.  Heat skillet with olive oil until hot, add chicken. Cook on medium heat until thoroughly cooked through, approximately 10 minutes.
4.  Once cooked, transfer to a platter until serving.
5.  Serve with brown rice and steamed broccoli.

ENJOY!!!

Crock Pot Chicken And Dumplings

Ingredients:

1. 1 Pound Chicken Breast On Bone
2. 1 Stick Butter or 1/2 Cup Butter
3. 16 Oz. Chicken Stock
4. 2-8 Oz. Cans Of Cream Of Chicken Soup
5. Salt and Pepper
6. 1 Can Biscuits

Directions:

1. In a crock pot on low heat; add butter, chicken, salt and pepper.
2. Add Chicken broth till it covers the top of chicken and then add cream of chicken soup.
3. Slow cook until chicken removes easily from the bone, approximately 5-6 hours on low heat.
4. After chicken is cooked, remove bones and shred chicken. Replace in pot.
5. Take each biscuit and press it out with your hand, cut into 6 small pieces.
6. After all biscuits are cut, add to chicken mixture and cook an additional 60-90 minutes. Stir Occasionally.
7. Serve hot!

ENJOY!!!

Oven Baked Pork Chop With Beef Brown Rice

Oven Baked Pork Chop Ingredients:
1. Boneless Pork Chops
2. 1/2 Teaspoon Olive Oil
3. Salt and Pepper
4. 1/2 Tablespoon Butter Per Pork Chop

Directions:
1. Preheat oven to 350 degree F
2. Spray a baking dish with olive oil cooking spray
3. Cover pork chops on both sides with a small amount of olive oil, salt and freshly ground pepper.
4. Heat olive oil in a skillet over high heat and sear each side of the pork chop for 1-2 minutes per side.
5. Place pork chops in baking dish and add butter on top of each one.
6. Cook in oven for 20 minutes.
7. Allow to rest for a minimum of 5 minutes before slicing.


Beef Brown Rice Ingredients:
1. 1 Cup Brown Rice
2. 11/2 Cup Beef Broth
3. 2 Tablespoons Butter
4. 1 Teaspoon Salt
5. 2 Tablespoons Beef Seasoning

Directions:
1. Add butter and rice to skillet and brown slightly.
2. Add beef seasoning to rice and stir in beef broth till mixed throughout.
3. Bring to a boil.
4. Reduce heat, cover and simmer for 20 minutes.
5. 2 minutes prior to serving, increase heat to high and stir frequently to thicken.
6. Serve immediately.

ENJOY!!!
2.

Slow Cooked Beef Pot Roast With Potatoes And Carrots

Ingredients:
1. Beef Roast ( Whatever is on sale, slow cooked it will be tender) Size depending on number of people
2. 1 Medium White Onion, Chopped
3. 10 Red Potatoes, Halved
4. 1 Small Bag Carrots
5. 5 Celery Stalks, chopped
6. 1 Teaspoons Minced Garlic
7. Beef Broth To Cover Roast
8. 1 Stick Butter
9. Salt and Pepper

Directions:
1. In a crock pot turn to high heat add 1 stick butter
2. Add beef roast and generously use salt and pepper, allow to cook while prepping other ingredients
3. Add in garlic, diced onion and celery to the beef ( always a base to any stew, soup or slow cooked meat. Should also include carrots and potatoes to this, even if you are not planning to eat as flavor. Known as a Mir Kor in cooking. However, if eating as a roast do not add the potatoes and carrots yet.)
4. Cover with the beef broth, reduce heat to low if cooking for 6-8 hours
5. Add potatoes and carrots after meat has been cooking for at least 1-2 hours
6. Cook on high for 4-5 hours or on low for 6-8 hours
7. Serve hot

ENJOY!!!

Grilled and Baked New York Stripe With Creamy Mashed Potatoes

New York Stripe Ingredients:
1. 6 Oz New York Strip
2. 2 Teaspoon Olive Oil
3. Salt and Pepper
4. 1 Tablespoon Butter

New York Stripe Directions:
1. Preheat oven to 350 degrees F.
2. Heat 1/2 teaspoon olive oil in a medium skillet.
3. Coat both sides of steak with olive oil, salt and freshly ground black pepper.
4. Once pan is hot, add steak to skillet and cook on each side for about 2 minutes, until brown.
5. Spray a glass or silver baking dish with cooking spray and add steak in a single layer.
6. Place 1 tablespoons butter on top of steak.
7. Cook in oven for 10-30 minutes depending on how rare you like your steak cooked. Well done should be cooked for 30 minutes. Medium Rare for 10 minutes.
8. Allow steak to sit, uncut and rest for at least 5-7 minutes before serving.

Mashed Potatoes Ingredients:
1. 4 Medium russet potatoes (1 per person is  good rule), peeled and chopped
2. Salt and pepper
3. 4 Tablespoons butter
4. 1/4 Cup skim milk

Mashed Potatoes Directions:
1. In a medium sauce pan add peeled and chopped potatoes to water and 1 tablespoon butter and salt, bring to boil. Boil till tender.
2. Drain and add potatoes back to the same sauce pan to remove excess moisture.
3. Add remaining butter, salt and pepper to taste and milk and mash.
4. Using a hand-held mixer blend till creamy.
5. Serve as a bed to steak.
(Substitute other root vegetables in place of potatoes for healthy alternatives.)

Creamy Chicken And Rice With Steamed Vegetables

Ingredients:

1. 1.5 Pounds Boneless Skinless Chicken Breast
2. 1 Cup or 1 Stick Butter
3. 4 Cups Chicken Broth
4. 2 Chicken Bouillion Cubes
5. 2 Cans Cream of Chicken Soup
6. 4 Cups Minute White Rice
7. Salt and Pepper

Directions:

1. In a dutch oven; combine chicken broth, chicken breast, butter, salt, pepper, and chicken bouillion cubes and bring to boil.
2. Simmer and cook on medium heat for 40 minutes with lid on.
3. Shred chicken with a fork in broth.
4. Add rice and cream of chicken soup.
5. Increase heat, bring to a boil, cover and remove from heat.
6. Allow to sit cover for at least 10 minutes.
7. Serve with steamed veggies.

ENJOY!!!

Crock Pot Northern White Beans and Corn Bread

Northern Beans Ingredients:
1. 1 Package great northern beans
2. 3 Slices salted fully cooked ham
3. 3 Tablespoons olive oil
4. 3 Teaspoons salt
5. 6 Cups water

Corn Bread:
1. 1 Cup corn meal
2. 2 Eggs
3. 1/2 Cup mayonnaise
4. Water

Northern White Beans Directions:
1. In a crock pot; combine 1 package northern white beans, 3 slices salted fully cooked ham or pork, 3 tablespoons oil, 3 teaspoons salt and 6 cups water.
2. Cook on low heat for 6-8 hours.
3. Serve with corn bread and sauerkraut or beets (see separate recipe).

Corn Bread Directions:
1. Preheat oven to 350 degrees F.
2. Spray Iron Skillet with cooking spray.
3. In a mixing bowl; 1 cup corn meal, 2 eggs, 1/2 cup mayonnaise, and water till batter is the consistency of pancake batter.
4. Pour into iron skillet and bake for 30 minutes or until golden brown.

ENJOY!!!

Homemade Spanish Rice

Ingredients:
1. Rice-A-Roni Rice 1 box
2. 1 can diced tomatoes
3. 1 pound ground hamburger meat
4. 2 tablespoons butter
5. 1 medium diced onion
6. Salt and pepper

Directions:
1. In a hot skillet with olive oil add 1/2 medium onion and cook until clear.
2. Brown 1 pound ground hamburger meat with onions and drain fat, set aside.
3. In same skillet add 2 tablespoons butter and rice from Rice-A-Roni Box.
4. Once rice is golden brown, add diced tomatoes. hamburger meat, 1 cup hot water, and seasoning packet to skillet. Bring to boil.
5. Reduce heat, cover and simmer for 20 minutes.
6. Serve hot with steamed veggies or smashed potatoes.

ENJOY!!!

Spanish Rice with Beef

Ingredients:
1. 1 Pound ground hamburger meat
2. 1 Can diced tomatoes
3. 1/2 Medium onion, finely chopped
4. 2 Tablespoons butter
5. Salt and pepper
6. 2 Cups hot water
7. 1 Box Rice-A-Roni Spanish Rice (Do Not Use A Substitute)

Directions:
1. In a large sauce pan, heat several tablespoons olive oil and 1 tablespoon butter.
2. Add 1/2 medium onion, finely chopped with salt and pepper, cook until tender.
3. Add 1 pound ground hamburger meat, brown and drain fat. Set aside.
4. In the same skillet, add 1 tablespoon butter and 1 box Rice-A-Roni Spanish Rice. Brown until golden, mixing constantly.
5. Add hamburger meat, canned tomatoes, 2 cups hot water, seasoning packet, and bring to a boil stirring often.
6. Lower heat, cover and simmer for 20 minutes.
7. Serve with Smashed Potatoes or Steamed Veggies.

ENJOY!!!



 

The Perfect BLT Wedge Salad

Ingredients:

1. 1/4 Slice lettuce wedge
2. 6 Grape tomatoes halved
3. 3 Lightly cooked stripes of turkey or regular bacon, chopped
4. 4 tablespoons cheddar cheese
5. 1/4 tablespoons sunflower seeds
6. 2 tablespoons ranch dressing

Directions:

1. Slice lettuce wedge and make a bed where ingredients can rest.
2. Slice tomatoes and lay on and around lettuce wedge.
3. Cook, chop and crumble bacon around salad.
4. Add cheddar cheese and sunflower seeds to the top.
5. Drizzle ranch dressing on top and serve.

ENJOY!!!

Creative Soft Taco's

Ingredients:

1. 1 pound ground beef, pork or turkey
2. 3- soft taco shells
3. 4- tablespoons taco seasoning
4. 1/4 cup melted nacho cheese

Directions:

1. Preheat oven to 350 F
2. In a large skillet brown 1 pound ground beef, pork or turkey and drain fat. Return to skillet.
3. Add taco seasoning and 1 cup hot water
4. Bring to a boil and simmer for 3 minutes until sauce thickens.
5. In a glass pie plate, layer 1 soft taco shell on the bottom and then 1/3 the meat mixture and repeat until all taco shells and meat mixtures are gone.
6. On the very top, add melted nacho cheese sauce that has been first added to a sandwich bag and one corner cut to spread evenly.
7. Cook in the oven for 15 minutes, serve hot.

ENJOY!!!

Semi-Homemade Spaghetti with Fresh Herbs

Wheat Pasta:

• In a large pot bring water and salt to boil
• Add wheat pasta ( I like wheat pasta for the flavor, as well as, the nutrition value but you can use regular pasta if you prefer.)
• Boil until Ala dent te (firm but tender)
• Drain and place back into the pot that the pasta was cooked in so that excess water can be absorbed

Meat Sauce:

• In a sauce pan add a few sprinkles of olive oil and 1 teaspoon of garlic, allow to cook over medium heat for a few minutes.
• Add 1 pound ground beef, pork or turkey. Brown meat and drain excess fat.
• Add favorite spaghetti sauce or homemade sauce (see separate blog for homemade sauce) and bring to a boil, reduce heat and simmer.
• Add freshly chopped basil and oregano to sauce as it simmers, can also garnish with just before serving.
• Before serving toss noodles with spaghetti sauce and serve or serve with noodles on bottom, whichever way you prefer.

Brushetta For True Italians

Ingredients:
1. 1 cup halved Ripe Grape Tomatoes
2. 1 Glove Minced Garlic
3. 1 tablespoon freshly chopped basil
4. 3 tablespoon olive oil
5. 1 1/2 tablespoon vinegar
6. Salt and pepper to taste
7. Freshly baked Italian bread, sliced

Preheat oven to broil and bake at high temperature to crisp very fast, watch carefully or it will burn. Mix together sliced tomatoes, minced garlic, chopped basil, olive oil, vinegar, salt and pepper. Allow to sit covered in refrigerator until ready to use. Once bread has finished baking and is crisp, place tomato mixture on top and serve.

Serve as a meal with a salad or side dish!

ENJOY!!!

Homemade Pizza and Salad

Salad Ingredients:
1. Baby Spinach
2. Various Lettuce (Whatever you Prefer, Darker the better)
3. Purple Cabbage
4. Carrots
5. Celery
6. Radishes
7. Orange Tomatoes

Dice all ingredients into bite size pieces. Place in a separate bowl. In a medium size mason jar add 2/3 cup olive oil, 1/4 cup vinegar, salt, and pepper. Shake to mixed well and pour over all veggies. Toss to mix all ingredients well. Serve once dressing has been added, if not ready to serve, place veggies in a separate bowl and cover and leave dressing in mason jar until ready to serve.



Pizza Ingredients: (For 3 small Pizza's)
1. Hand Bought Pizza Crust -mini's (3)
2. 1 cup Sharp Cheddar Cheese   **Shred at home
3. 1 cup Mozzarella Cheese Also   **Shred Yourself
**I suggest freshly shredding your own cheeses because many of the cheeses that you buy that are already shredded have added ingredients that make the cheeses taste overly processed and they don't melt as well. Plus, you get to determine exactly what kinds of cheese to use.
4. Pizza Sauce -either canned like Ragu or freshly made - See on another blog.
5. Pepperoni

*There are also other alternatives for pizzas and pizza crust that I will explore during other blogs coming very soon; including Pesto with Roma Tomatoes and Basil, Olive Oil with Bruschetta and Basil/Garlic both of these with Italian Bread Crust. More to come

Preheat oven to 375 F. Select your favorite crust, pizza sauce and toppings. If choosing the one from the picture, which kids and men love, lay hand bought pizza crust on baking sheets, smooth with a good amount of hand made or bought pizza sauce. Lay a flat layer of pepperoni's over the sauce and cover with two layers of freshly graded cheese. 

Bake for 8-10 minutes or until cheese is completely melted at 375 F.

 ENJOY!!!

Italien Pasta Salad

Ingredients:
1. 1 box fusilli or like pasta
2. 1 basket grape tomatoes sliced in half
3. 2 1/2 peeled, seeded and sliced cucumbers
4. 1/2 can sliced black olives
5. 1/2 can thinly sliced roasted, red peppers
6. 1 cup grated parmesan cheese
7. 1 1/2 cup Italian dressing
8. Lightly Salt and pepper

Directions:
1. Cook pasta until firm but done, al a dente.
2. Drain, rinse and allow to dry completely
3. Slice all vegetables into bite size pieces
4. Add pasta and vegetables together, then add cheese and Italian dressing.
5. Mix well.
6. Allow to sit in the refrigerator over night till chilled before serving. Taste and add additional salt and pepper if needed.
ENJOY!!!

Oven Roasted Kale Chips

Ingredients:
1. Fresh and large kale leaves
2. Olive oil
3. Salt
4. Pepper

Directions:
1. Preheat oven to 350 F
2. Rinse and dry kale
3. Place kale on a baking sheet in a single layer
4. Sprinkle both sides with olive oil, sprinkle with salt and pepper
5. Cook in oven until crispy but not brown, around 8-10 minutes.
6. Serve as a side dish (Pictured here is the Chicken Fettuccine Alfredo from a previous Blog) or as a great, delicious and healthy snack.

Enjoy!!!

Low-Cal And Delicious Tuna Salad

Ingredients:
1. 1-2.6 oz pack of tuna
2. 1 medium tomato
3. 1 small stalk celery
4. Handful of lettuce
5. 1 1/2 teaspoons mustard
6. Salt and pepper to taste


Directions:
1. Chop all ingredients up into bite size pieces
2. Mix all chopped ingredients together and add tuna
3. Combine in mustard, salt and pepper and mix well
4. Eat alone or with Crackers

Chicken Fettuccine Alfredo

1.  Place fettuccine noodles in very salted boiling water for 6 minutes or until tender but still firm, Al dente. Drain and place back into pot to allow excess moisture to be removed.
2.  Slice Chicken into bite size pieces, place olive oil and 1 tablespoon butter into a hot skillet and sear chicken till cooked.
3.  Place steamed broccoli, chicken, noodles, 4 tablespoons butter, salt, pepper and your choice of alfredo sauce ( see separate blog for make your own sauce) into the skillet. Cook till heated and serve.

Spring Time Herb Dinner

Oven Roasted Butter and Rosemary Pork Chop:
1.  Add EVOO to both sides of pork chop, salt and black  pepper.
2.  In a hot skillet sear each side till golden brown color
3.  Preheat oven to 375 F, once heated place 1 tablespoon butter per pork chop and sprinkle with fresh chopped rosemary on top. Place in oven for 15 minutes. Allow to sit for 5 minutes before serving.

Sour Cream And Chives Smashed Potatoes:
1.  Slice several new potatoes with skins in small pieces to boil faster and place in salted water with 2 tablespoons butter.
2.  Allow to boil until tender, drain and place back into pot.
3.  Add 4 tablespoons butter, 1- 8 oz cup sour cream, 1/4 cup skim milk, salt, pepper and 4 tablespoons fresh chopped chives.
4.  Smash with a potato masher until mostly creamy.


Oven Roasted Fresh Beets:
1. Peel and slice fresh beets into small 1 inch pieces.
2. In a bowl, add beets, 2 Tbsp Olive Oil, 11/2 Apple Cider Vinegar, 1/4 tsp black pepper, 1/2 tsp Italian seasoning, 1 clove of fresh garlic minced. And mix all ingredients well.
3.  Preheat oven to 375 F
4.  Use a glass baking dish and spray with nonstick cooking spray.
5.  Place Beets in dish and cover with aluminum foil for 20 minutes
6.  Remove aluminum foil and continue to cook for an additional 30 minutes stirring every 10 minutes until golden.

Hearty Homemade Beef Stew and Rice

1.  Heat Olive Oil and 2 tbsp. butter in a dutch oven
2.  Add 2 pounds beef stew meat that has first been seasoned with salt and black pepper, also add 2 tbsp. flour and brown.
3.  Once meat is brown, add 16 oz of beef broth and simmer on low for 2-3 hours.
4.  Once meat is tender, add in sliced potatoes, carrots, celery, and onions.
5.  Increase heat to medium and cook for an additional 30 minutes until vegetables are tender.
6.  Cook white rice as directed and place beef stew over rice and serve.