Mexican Lasagne

12 uncooked lasagne noodles
1 1/4 lb. ground beef
1 (16 oz.) jar of salsa
1 (1.25 oz.) taco seasoning
1 (16 oz.) cottage cheese
1/2 cup parmesan cheese
1 can of corn
1/2 can olives, sliced
1 (15.5 oz) jar of salsa con queso
1 1/2 cup Mexican blend cheese

Brown ground beef add taco seasoning, let cool slightly. Cover bottom of pan with a little salsa. Combine cottage cheese, rest of salsa, parmesan cheese, corn, olives and seasoned ground beef in aq large bowl. Place one layer lasagne noodles in pan then half the meat mixture, another layer of noodles, other half of meat mixture, and one more layer of noodles. Pour queso cheese over last layer of noodles. Cover with aluminum foil.

Thaw. Bake at 375 for 40-50 minutes remove from oven, remove foil and sprinkle mexican blend cheese over lasagne and bake 10 more minutes.

Caribbean Pork Roast

1/2 C. pineapple juice
2 Tbsp. packed brown sugar
2 tsp. ground cumin
1 tsp. ground cinnamon
1/2 tsp. dried thyme leaves
1/8 tsp. ground red pepper
3 garlic cloves, pressed
1 3 lb. pork loin roast

Combine juice, sugar, cumin, cinnamon, thyme, red pepper and garlic. Put roast in storage bag and add juice mixture.

Thaw. Let roast marinate 4 hours or up to 24 hours. Discard marinade. Cook @ 350 degrees covered for 1 hour then uncover and bake 15 - 30 more minutes.

**This is really good if you add peeled and cubed sweet potatoes (2-3), quartered red onions (2), sliced pineapple (8 oz.) and sliced green bell peppers (2-3)and bake with the roast.

Amazing Pork Tenderloin

2-3 pounds pork tenderloin
1 pkg dry onion soup mix
1 cup water
3/4 cup red wine vinegar
3 Tbsp minced garlic
3 Tbsp soy sauce
freshly ground pepper to taste

Thaw and place into crockpot. Cook on low for 4 hours. Serve with cooking liquid on side as
au jus.

Slow Cooker Orange Chicken

1.5 lbs boneless chicken, cut in 2-inch chunks
1/2 c. flour
olive oil for browning the chicken
1 tsp salt
6 oz. (1/2 can) frozen OJ concentrate w/little or no pulp, thawed
3 Tbs. brown sugar
1 tsp balsamic vinegar
3 Tbs. ketchup

Use 4 qt slow cooker for best results. For a more authentic chinese chicken, dredge the chicken pieces w/the flour & shake off the excess. Throw away remaining flour. Brown chicken pieces on all side in a large skillet on the stove. Chicken does not need to be fully cooked - just sear it enough for the flour to stick & get a nice coating. Place chicken in your crockpot. You may skip this step and just place the chicken into your slow cooker, if you wish.

In a small bowl, combine the OJ, brown sugar, balsamic vinegar, salt & ketchup. Pour sauce mixture evenly over the chicken to gingerly coat. Cover & cook on low for 6 hrs or on high for 3-4 hrs. Serve over rice.

April Favorites

These are to be repeated:
Enchilada soup
Taco soup
Western Corn chowder
3 envelope roast
Marinated Steak
Pepper Steak
Marinated turkey
Southwest Chicken

Hamburger Tetrazinni

1 lb hamburger
3 cans COM soup
1 tsp Italian seasoning
3/4 tsp pepper
1 can chicken broth
Mix and this is bag #1

2 cups Parmesan cheese (bag #2)

1/2 lb fresh mushrooms, sliced
1 cup chopped onion (I used 2 Tbs dried minced)
1 tsp minced garlic
Mix and this is bag #3

Label: Cook spaghetti noodles. Saute bag #3. Add spaghetti noodles, bag sauce bag, mushroom bag, 1 1/4 cups water and 2/3's of cheese. Place in a pan and place remaining of cheese on top. Cook in oven at 350 for about 20 minutes, everything is cooked so you just need to cook long enough to melt cheese.

Pizza Rolls

1 Loaf french frozen rolls bread dough
1 lb sausage
1 teaspoon salt
1/2 tsp pepper
2 cups mozzarella cheese
1 tsp Italian herb seasoning
1 tsp fresh parsley
4 cups Italian tomato sauce

Thaw dough and roll 14x24 thin. Brown sausage, and add all all seasonings and cheese together.
Spoon ingredients onto dough. Roll lengthwise like a jelly roll and cut into 1 inch slices. Place on sprayed cookie sheets at let rise for 10 minutes. Cook at 400 for 20-25 minutes. Served with warm tomato sauce.;

Grilled chicken parmesan

4 chicken breasts
1 tbsp olive oil
1\2 tbsp garlic powder
1\4 tbsp black pepper
1 tsp dried basil
1 28 oz can of spaghetti sauce
1 cup mozzarella\parmesan cheese ( half of each )
Sprinkle chicken with garlic powder and olive oil, bake half done. Cool and Sprinkle black pepper ad basil. Dump chicken un baking pan and pour spaghetti sauce over chicken.Freeze.

Thaw and cook covered at 350 until done. Uncover, add cheese and broil a few minutes. Serve with pasta.

Pineapple Black Bean Enchiladas

2 tsp. vegetable oil
1 lg yellow onion
1 medium red pepper
1 20 oz pineapple tidbits, drained
1/2 c pineapple juice reserved
1 15 oz can black beans, drained and rinsed
1 4 1/2 oz can diced green chiles
1 tsp. salt
1/2 c chopped cilantro
3 c shredded cheese
1 10 oz can enchilada sauce
8 flour tortillas
1/2 c sour cream
8 tsp chopped cilantro

Heat oven to 350. Heat oil in skillet, saute onion and pepper for 4-5 minutes. Stir in pineapple, beans, chiles and salt. Cook and stir until thoroughly heated. Remove from heat, stir in cilantro and 2 cups of cheese. Spread 1 T. enchilada sauce in middle of tortilla, spread 3/4 c of mix onto sauce, roll up tortilla and place seam side down in pan. In small bowl mix 1/3 c pineapple juice and remaining enchilada sauce; pour over enchiladas. Sprinkle with remaining cheese, cover with foil, bake 30 minutes, remove foil and bake additional 10 minutes. Serve with sour cream and cilantro.

March Favorites

March's favorites were:

Beef Stir Fry
Broccoli Chicken
Ham and Swiss Braid
Spicy Vegetable Soup

Almost Ravioli

1 lb. lean ground beef
1/3 C. chopped onion
1 tsp. minced garlic
3 C. uncooked bow tie pasta
1 (26 oz.) jar spaghetti sauce
1 (8 oz.) can tomato sauce
1/4 tsp. pepper
2 Tbsp. sugar
1 (10 oz.) package frozen chopped spinach
1 cup cottage cheese
2 eggs, slightly beaten
1/2 cup shredded fresh Parmesan cheese

Brown ground beef with onion and garlic. Cook bow tie pasta in boiling, salted water for 2 minut4es less than the shortest time recommended on package. Drain. Add pasta to ground beef. Combine spaghetti sauce, tomato sauce, pepper and sugar. Stir in spinach, cottage cheese, eggs and Parmesan cheese. Add to ground beef and pasta. Gently combine. Place in freezer bag.

To serve: Thaw. Place in greased baking dish. Bake uncovered for 45 minutes at 350 degrees.

3 Envelope Roast

3 lb. beef roast (such as chuck roast)
1 envelope dry Italian salad dressing mix
1 envelope dry ranch salad dressing mix
1 envelope dry brown gravy mix
2 cups of water

Put the water in a measuring cup that is larger than the amount of water you are using. Now add all 3 envelopes of dry mixes to the water. Mix until blended completely. Brown the roast if desired. Place roast in slow cooker. Pour the water/dressing mixture over the roast. Cook on high for 4 hours or low for 8 hours. (Use leftover juices to make gravy)

Grilled Steak Marinade

1 cup soy sauce
1/2 cup olive oil
2 TBS lemon juice
2 TBS minced garlic
1 can sugared soda
3-4 splashes tobasco
Steak
Marinade overnight for best result and grill.

Pepper Steak

2 Tbsp. vegetable oil
3 lbs. boneless beef top sirloin steak, cut into thin strips
1 Tbsp. minced garlic (5 to 6 cloves)
1/2 medium onion, chopped
1/2 C. reduced sodium soy sauce
2 tsp. sugar
1/2 tsp. ground ginger
1/2 tsp. black pepper
3 bell peppers, cut into thin strips
1/4 cup cold water
hot cooked white rice

1. Heat oil in large skillet over medium-low heat. Brown steak strips in 2 batches. Add garlic; cook and stir 2 minutes. Transfer steak strips, garlic and pan juices to crock pot.

2. Add onion, soy sauce, sugar, salt, ginger and black pepper to crock pot, mix well. Cover; cook on low 6 - 8 hours or until meat is tender (up to 10 hours). Add peppers strips during final hour of cooking.

3. Blend water and cornstarch until smooth; stir into crock pot. Cook, uncovered on high 15 minutes or until thickened. Serve with rice.

Southwest chicken Crock Pot

2-3 chichen breasts
2 can of diced tomatoes with basil
1 cup frozen corn
3/4 cup baby carrot
5 small yukon potatoes
1 can black bean
garlic
salt
2 table spoon chili powder
1 table spoon of cumin
1 cup dry pasta

Put all ingredients in Crock Pot and cook on low for about 6h or until able to shred chicken with fork and then add pasta and cook on high for about 30 minutes ( when adding pasta, you may need to add a little bit of water and more salt if desired)

January Favorites

We will list all the recipes that got 50% or more. These are the ones that people would to see repeated.

January's favorites are:

Breaded Ranch chicken
Monterrey Chicken
Pork Enchiladas
Ham and Swiss Quiche.

(Spicy) Vegetable Beef Stew

1 lb ground beef
1 c. onion chopped
1 (30 oz) jar meatless spaghetti sauce
3 1/2 c. water
1 (16 oz) package frozen mixed vegetables
1 (10 oz) can diced tomates and green chiles **
1 c. sliced celery
1 tsp. beef bouillon granules
1 tsp. pepper

Brown beef and onion; place in crock pot. Add all other ingredients and cook on low for 8 hours or until vegetables are tender.

* I added only a can of diced tomatoes and have included a can of green chiles if you choose to add it.

Crockpot Barbecue

2 lbs cubed beef
1 bottle of your favorite barbque sauce
salt, pepper and other seasonings to taste
1 large onion, cut into chunks

Season meat and place in slow cooker. Pour barbeque sauce over meat and add onion. Cover and cook on low for 7-8 hours; until tender. Place barbeque beef over rice or on rolls.

December Favorites

Here are the favorites for December. These are the ones the group wants repeated.

Western Corn Chowder
Italian Chicken
Pasta Fagolio Soup
Mexican Pork

Crockpot Apricot Chicken

4 skinless/boneless chicken breasts
1 jar Apricot jam
1 Onion soup mix packet

*Cook in crockpot 5-6 hours on low, 3-4 hours on high.
Shred and pour mixture over cooked rice

Crock Pot Ham and Potatoes

1 package( 32 oz.) frozen hash browns
1 tsp. salt
1/2 tsp. pepper
1 can cream of chicken soup condensed
1 can evaporated milk
1 1/2 cups cooked ham chopped
2 cups grated cheese,
Defrost sauce bag in fridge overnight (but NOT the hashbrowns). Mix with bag of frozen hashbrowns in greased 3 1/2-5 qt. slow cooker. Cover and cook on low heat 5-6 hours. Thirty minutes before serving, sprinkle reserved cheddar cheese over the top.

Broccoli Chicken and Rice

1 cup uncooked rice
1 (10 oz.) package frozen broccoli
1/3 cup chopped onion
1 (10.75 oz.) can cream of chicken soup
1/2 cup sour cream
1/2 cup chicken broth
1/2 cup mayonaise
1 1/2 cup shredded Monterey Jack cheese
3 cups cooked, chopped chicken
1 cup French Fried onions

Cook rice according to package directions. Thaw and squeeze water from broccoli. In a large bowl, combine broccoli, onion, soup, sour cream, chicken broth and mayonaise. Mix well. Stir in cheese, cooked rice and chicken. Place in foil pan. Label and freeze.

To serve: Thaw. Bake covered for 1 hour at 350 degrees. Uncover and top with French fried onions. Bake additional 10 minutes.