Soups

Baked Potato Soup
Mud Soup

We eat a lot of soup! Especially during the Fall and Winter months. I really love soup - I feel it is the perfect food. This is because you can be full without feeling sick. That seems to be the flaw with so many other meals; you eat and eat and eat and then rather than feel satisfied, you feel stuffed and sick.

So lately I have had a lot requests for some of my soup recipes. I thought this would be the best place to put them all. Some of these may be repeats of other recipes that I have put on before (but alas, I am too lazy to go back and see what I have already posted; sorry). So here goes, in no particular order...

Mud Soup (a.k.a. Potato Lentil Soup)
2 strips cooked bacon
1 onion, chopped and sauteed
1 cup uncooked lentils
1/4 cup flour
Stir the above ingredients together and add:
6 cups beef broth
2 carrots, chopped or sliced
2 celery stalks, chopped or sliced (I prefer sliced for both the carrots and celery)
2 potatoes, peeled and cubed
Simmer until lentils and veggies are cooked; at least 2 hours. Water may need to be added occasionally to keep it from burning.
After it is cooked, add:
1/4 cup fresh parsley OR 2 T. dried parsley
1 tsp. salt
1 tsp. pepper
a pinch of nutmeg (1/4 - 1/2 tsp.)

* The bacon is optional. Renee (the real owner of this blog) likes it without the bacon. I like it with the bacon.
** My mother, from whom the recipe came (she got it from a French chef at a restaraunt in Portland, but that is another story) takes a potato masher and mashes it up at the end. That is why we all called it Mud Soup when we were kids - after she mashed it, it looked like mud. I prefer it chunkier and that is why I choose to not mash it. Either way it is good.


Taco Soup
1 lb. ground beef or turkey, browned and drained
add a small diced onion
add 1 package Taco seasoning
Put in a crockpot or pan and add:
1 can of corn, undrained
1 can blackbeans, undrained
1 can diced tomatoes, undrained
1 small can tomato sauce
1 can tomato soup (optional, although I have always added it, so I have no idea how it would without it)

Mix together and cook for however long you want - just needs to be warm. Serve with tortilla chips, cheese, sour cream, black olives, and whatever else Mexicany that you want.

* I hardly ever make this anymore because I have found so many other soups that I love more. But this is a great last minute meal and it is pretty healthy and hearty.


Vegatable Beef Soup
3/4 - 1 lb. ground beef or turkey (I always use ground turkey and no one knows the difference, and turkey is cheaper and healthier)
1 medium onion, chopped
4 cups water
4 beef boullion cubes
1/3 - 1/2 cup pearl barley or brown rice
Quart of canned tomatoes OR 2 14-oz. cans diced tomatoes
2-3 carrots, sliced
2 celery stalks, sliced
salt and pepper to taste

Brown meat and saute onion together. Add water and boullion. Add barley and cook for 20 minutes. Add vegatables and simmer 1-2 hours.

* I don't usually like chunks of tomatoes in things, so I puree the tomatoes before I add them. My mom likes it chunky so she just puts them in. Either way is great!


Hearty Black Bean Soup
1 cup tomato salsa
1 cans black beans, drained and rinsed
2 cups chicken broth
1 tsp. lime juice
2 T. fresh chopped cilantro

Heat salsa in saucepan to heat through. Stir in beans and broth. Bring mixture to a boil, then lower heat and simmer, covered for 15 minutes. Let soup cool slightly and ladle half of it into a blender. Puree it. Return to pot, stir in lime juice and chopped cilantro and heat through. Serve with tortilla chips, cheese, sour cream.

* This is Scott's favorite soup! He loves it!


Southwestern Chicken Soup
1 12-oz. jar salsa verde
3 cups cooked chicken pieces (such as a small rotisserie chicken from the deli or leftover chicken from another meal)
1 15-oz. can cannellini beans, drained
3 cups chicken broth
1 tsp. cumin
2 green onions, chopped

Empty the salsa into a large saucepan. Cook 2 minutes over medium-high heat. Then add chicken, beans, broth, and cumin. Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally. Serve with tortilla chips, cheese, and sour cream (seems to be a popular topping for my soups...). For a soupier dish, use 4 cups of broth.


Chicken and Rice Soup
6 1/2 cups chicken stock
2 small carrots, sliced thinly
1 celery stalk, diced
1 small onion, thinly sliced
1 cup baby peas
1 cup cooked rice
5 1/2 oz. cooked chicken meat, sliced
2 tsp. chopped, fresh tarragon
1 T. chopped, fresh parsley
salt and pepper

Put chicken stock in a large pan and add the carrots, celery, and onion. Bring to a boil. reduce heat to low, partially cover, and simmer gently for 15-20 minutes until the vegetables are tender. Stir in the peas, rice, and chicken and continue cooking for another 10-15 minutes. Add tarragon and parsley and season to taste with salt and pepper.


Baked Potato Soup
Remove the skins, mash, and set aside: 4 medium baked potatoes
Cook and remove: 2 slices of bacon
Add to pan with dripping:
1/2 cup chopped celery
1/2 cup green onions, sliced thinly
1 14-oz can chicken broth
1 1/2 cups milk
1 pressed garlic clove
1 tsp. salt
1/4 tsp. pepper
the mashed potatoes
Bring to a boil, then simmer 10 minutes. Then stir in:
1 cup light sour cream
cumbled bacon

*I only partially mash the potatoes, becuase I like it lumpy. I also add a little more boullion (about 1/2 - 1 tsp.) to bulk up the flavor. This is by far the most fattening soup I make, but it is really good.


Fancy Tortilla Soup
Brown: 3/4 lb. regular pork or Italian sausage (I prefer Italian)
Season with salt and pepper and brown:
4 chicken breasts
Remove chicken and set aside.
Saute:
1 large onion, chopped
4 cloves garlic, minced
1 1/2 tsp. oregano
1 1/2 tsp. thyme
1/2 tsp. cayenne pepper
Add:
1 can Northern white beans
1 can diced tomatoes
1 small can tomato sauce
3 cups chicken broth
3/4 cups frozen corn

Add chicken and let simmer for another 10-15 minutes. Serve with tortilla chips, cheese, sour cream.

* This is my favorite soup. There are so many flavors.


White Chili
Combine in a crockpot:
3 15-oz. Northern white beans, drained and rinsed
8 oz. cooked and shredded chicken breast
1 cup chopped onion
1 1/2 cups chopped red, yellow, or green bell pepper
2 garlic cloves, minced
2 tsp. cumin
1/2 tsp. salt
1/2 tsp. oregano
3 1/2 cups chicken broth
1-2 4 1/2-oz. cans diced green chilies

Cover. Cook on low 8-10 hours, high 4-5 hours. Serve with tortilla chips, cheese, sour cream (optional).


Butternut Squash Soup
3 T. butter
3 cups peeled, diced butternut
2 tsp. curry powder
3 cups chicken broth
2 medium onions, chopped
3 T. flour
pinch of nutmeg
2 cups milk

Saute onion in butter. Add butternut squash and stir fry until butter is absorbed. Add flour, curry powder, and nutmeg and stir. Add milk and chicken broth. Simmer until it is cooked (about 1 hour). When cool, puree it and season with salt and pepper. Reheat to serve, or serve cold if summertime.

* This is a very soupy-soup; meaning, you would want to serve it with a hearty salad and some artisan rolls.


Cream of Broccoli Soup
Cook broccoli and puree (as much broccoli as you want depending how strong you want the soup)
Melt 1/4 cup butter in saucepan
Add:
1 chopped onion and 2 celery stalks and saute.
Add:
1 cup flour
Add:
5 cups milk/chicken broth combination (any proportions you want ie: 2 c. milk/3 c. broth...)
1 1/2 tsp. salt
broccoli

Serve with a sprinkle of cheese.


These are the soups we eat the most. I know there are some I am missing, but I would have to dig around for the recipes. When I find them I will add them on the page. Obviously I really like tortilla chips, cheese, and sour cream - to be honest I didn't realize we have these types of soups so often. It might be time for me to look around for some other types... Anyway, enjoy!!!

Black Bean Soup with Homemade Salsa

Salsa:
2 medium tomatoes, coarsely chopped
1/2 bunch fresh cilantro, stems discarded, leaves coarsley chopped
1/4 cup red onion, chopped
salt and pepper to taste
1 Jalapeno, diced

Soup:
2 Tbs. olive oil
1 med. onion, diced
4 cloves garlic, sliced thin
1 med. carrot (I used 5 baby carrots)
1-2 celery stalks, sliced
3 jalapenos, diced (I used one can on green chilis)
1 lb. dried black beans (I used 2 cans, drained)
2 Tbs. salt
pepper to taste
water

To make the Salsa: combine all the ingredients in a bowl.
To make the Soup: In a large soup pot, heat olive oil over med. heat. Add onion, garlic, carrot, celery, and jalapenos. Saute until tender. Add black bean and cover them completely with cold water. Simmer until black beans are tender (if you use canned, drain them, cover with water, and simmer for at lest 30 minutes). Add salt and pepper. Let it cool comewhat. Transfer to a food processor or blender and process until smooth. Either refrigerate until ready to use (up to one week) or return to pot and heat over low heat until warm. Ladle into bowls and top with salsa.

Renee's thoughts: This was really good. We ate it with corn tortilla chips. It was almost like a dip. It had a really good flavor and was very healthy. I did not make the salsa however, I used Jack's Salsa from Costco instead. The salsa sounds good, I just didn't feel like making it. This was a good soup, we liked it!

75 Cent Soup

Before I give the recipe, I need to tell you briefly about this soup. This recipe comes straight from the depression. It's very authentic and very cheap to make. It's one of those no frills, nutritious, cheap meals. While we were eating it, we both mentioned how we could see the poor people of the depression eating this soup.

1 potato, chopped into small pieces

1/2 onion, chopped small

olive oil

2 bay leaves

water

3-6 egss (I'll explain)

salt and pepper

Directions: place potato, onion, oil, bay leaves and some salt and pepper into a pot. Cook over medium high heat. You will cook until potatoes just start to brown. Add water until the pot is half full or until the potatoes are cover by about 1 inch of water. Boil water for about 10 minutes. Take at least 2 eggs and crack them into the boiling soup. Scramble them in the pot. Then crack and drop whole eggs into the soup for those who like whole eggs. Do not stir until eggs have cooked (otherwise you'll break them and scramble them too). Allow to cook until everything is cooked. Add more salt and pepper as desired.

Ryan's Review: pretty good. Not something I want all the time, but good.

Renee's thoughts: I really liked it. It was strange, but good. At least I know I can fix a meal when all I have it a potato, an onion, and a couple of eggs.

Lazy

I have to apologize to everyone. I have been so busy with the building of our house and life in general that I've been lazy and have not posted. I am making a goal though to knock it off and get back on the wagon. On the plus side though, I have been cooking, just not blogging. So, look forward to recipes coming your way. I promise. (and thanks for being patient)

Spicy Coconut Chicken

Menu: Spicy Coconut Chicken, Pot Stickers, Peaches

Chicken:

1 T. olive oil
4 whole chicken legs (breasts work too)
salt and pepper
1 can (15 oz) light coconut milk
1 1/2 cups canned chicken broth (or made from boullion)
1-2 tsp. Thai red curry paste
1 cup jasmine rice
2 bell peppers, cut into 1-inch pieces
8 oz fresh green beans, cut into 1-inch pieces
1/2 lemon for serving


1. In large pot, heat oil. Season chicken with salt and pepper. cook chicken in pot until browned - about 6-8 minutes. Transfer to plate (it will cook more in the next step)
2. In the pot, add coconut milk, broth, 1/2 cup water, and curry paste. Bring to a boil and stir in rice. Add chicken, arranging pieces in a single layer. Cover and reduce heat to low. Cook without stirring, for 15 minutes.
3. Scatter bell peppers and beans on top of chicken. Cover, and cook until veggies are tender; about 8 minutes. Serve with lemon wedges on side.


NOTE: This was really good. I added 2 tsp. of the curry paste and it was too spicy for the kids. Scott and I both really liked it.

Pineapple Lime Chicken

Menu: Pineapple Lime Chicken, White Rice, Fresh Strawberries

Pineapple Lime Chicken:

2 lbs. chicken tenders

1/2 T. galric salt

1 T. oil

20 oz. can pineapple rings

1/4 c. honey

2 T. lime juice

2 T. soy sauce

1 T. corn starch

Sprinkle chicken with garlic salt. Brown in heated oil in skillet. Drain pineapple, reserving juice. Add 1/4 c. of the juice to chicken in pan. Cover and simmer for 6-8 minutes. Remove chicken.

Add honey, lime juice, soy sauce, remainder of pineapple juice, and corn starch to skillet and bring to a boil. Add chicken back to pan. Serve over rice.

Rating: We both really likes this. I did it as a freezer meal so I really can't tell if it was easy to make or not. All I did last night was put it in the skillet to heat it up. Overall, a good dish.

Cuban Chicken with Black Beans

COMBINE:
2 T. oil
1 T. vinegar
½ t. ground cumin
¼ t. salt

ADD & MARINADE FOR 2 HOURS OR MORE:
4 boneless, skinless chicken breasts (about 1 lb.)

DISCARD MARINADE, COOK CHICKEN 4 – 5 MIN. EACH SIDE IN A SKILLET. MEANWHILE, SAUTE’ FOR 4 MIN IN 1 t. HOT OIL:
1 small, red onion, finely chopped

ADD AND SAUTE’ FOR 1 MIN.:
2 garlic cloves, finely chopped

ADD AND COOK 5 MIN.:
1 can black beans
2 t. lime juice
¼ t. ground cumin
¼ t. ground pepper
1 t. chopped cilantro
2 drops hot-pepper sauce

ADD WATER, IF TOO THICK.
SERVES: 4

Ryan's Review: Just like Nicaragua. Brace yourselves for an ethnic delight (he's a dork).
Renee's thoughts: This was SO good. I did things a little different though. While the chicken was marinating I made the back beans. I then put on the rice. When I knew the rice only had about 8 minutes, I did the chicken. It was so easy and so yummy. we loved it, and so did Isabel.

Apple Pie and Banana Cream Pie

The other day I made two yummy pies. They weren't for dinner, but I could have eaten both as a meal. They were yummy!

Apple Pie:
1 cup sugar
1/2 cup flour
1 tsp. nutmeg
1 tsp. cinnamon
dash of salt
8 cups thinly sliced apples (about 7 apples)
3 Tbs. butter or margarine

Heat oven to 425*. Prepare pie crust. Stir together sugar, flour, nutmeg, cinnamon, and salt. Mix lightly with apples. PLace in prepares pie shell. Dot with butter. Cover with top crust which has slits cut into it, seal and flute. Cover edge with a 2-3 inch strip of aluminum foil to prevent excessive browning. Remove foil last 15 minutes. Bake 40-50 minutes or until crust is nicely browned and juice begins to bubble through slits in crust. This is for a 10 inch pan.

Banana Cream Pie:
3/4 cup sugar
1/4 cup plas 2 Tbs. cornstarch
1 tsp. salt
4 cups milk
5 egg yolks, slightly beaten
3 Tbs. butter or margarine, softened
1 Tbs. plus 2 tsp. vanilla
whipped cream
2 Bananas

Bake pie shell according to directions. In a saucepan blend sugar, conrstarch, and salt. Stir milk into egg yolks. Stir egg mixture slowly into dry ingredients. Cook, stirring constantly. SImmer medium heat until mixture thickens and boils. Boil and stir 1 minute. Remove from heat, blend in butter and vanilla. Press plastic wrap onto pudding mixture in saucepan and cool to room temperature. When cooled, slice 2 bananas into baked pie shell in layers. Pour cooled filling on top. Chill for at least 2 hours, keeping plastic wrap on top. Just before serving remove plastic wrap and top pie with whipped cream.

Renee's thoughts: I am no expert on pies, but these were to die for. The banana cream was the best I have ever had. Look out Marie Calendar, there's a new girl in town!

Note from Contributor Emily

So between the play and not feeling well I haven't really been making dinner all that often lately. I promise that by the end of June I will be back on the cooking band-wagon!!!! So, wait for it....wait for it.....

In the meantime we will have to depend on Renee's extraordinary meals to wet our palettes and inspire culinary greatness!

Spanakopita (Spinach Pie)

1/4 cup olive oil
2 Tbs. dried dill
1/4 cup fresh parsley, chopped
1/4 tsp. black pepper
1/2 lb. feta cheese
3 10 oz pkg. frozen spinch, thawed and all the moisture squeezed out
1/2 cup finely chopped onion
1/3 cup scallions (I used green onions)
1/2 tsp. salt
1/3 cup milk
4 eggs, at room temperature

In a large skillet, heat oil and saute onion and scallions 5 minutes. Add spinach, dill, parsley, salt, pepper, and cook for 10 minutes. Scrape the spinach into a large bowl and add milk. Cool to room temperature and add the eggs and cheese, blend well. Preheat oven to 375*. Can be cooked in a regular pie crust or a phyllo dough crust. Bake in the middle shelf of the oven for about 1 hour, of until the crust is cripsy. Serve hot or at room temperature.

Ryan's Review: I always like this! This is really good.
Renee's thoughts: I grew up eating this and just love it. It is quite easy to make, even though it doen't sound like it. I like it with phyllo dough layers on the top and bottom. If you do it with pie crust don't have a top crust.

Foil-Pack Taco Chicken

4 small boneless skinless chicken breasts halved (I used them whole)
4 tsp. Taco seasoning
1/2 lb. potatoes peeled , thinly sliced (I did not peel mine), I used one large potato for both of us
1/2 cup Salsa
3/4 cup shredded cheese
sour cream, optional

preheat oven to 400*. Spary 4 pieces of foil with non-stick spray. Place potatoes on foil. Sprinke potatoes with a little salt and pepper. Coat chicken with taco seasoning and place on top of potatoes in the center of the foil pieces. Top chicken with salsa and cheese. Fold foil up to cover chicken and potatoes, leaving the foil somewhat roomy for air ciculation. Place on a baking sheet. Bake 35-40 minutes. Remove from oven and let it stand for 5 minutes. Serve with sour cream.

Ryan's Review: interesting. I liked it, but it was different. Chicken was yummy.
Renee's thoughts: It looks weird, but I thought it was quite tasty. It was a really easy meal to throw together, so that made it better for me. I like it!

Fragrant Chicken Curry

I forgot to take a picture, so here are the spices I used for this dish: cayenne pepper, curry powder, cloves, cinnamon. and ginger

2 Tbs. curry powder
1 tsp. groung ginger
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper (I used an 1/8 tsp. and it was not very spicy)
2 Tbs. veg. oil
1 large onion, halved and thinly sliced
3 cloves garlic, minced
1 rotisserie chicken, skinned and boned, meat pulled into large chunks (I always use 3 chicken chicken breats. I boil them and then cut them into large chunks)
1 (13.5 oz) can light coconut milk (I use regular, not light)
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) can chicken broth
fresh cilantro
cooked rice

Directions:
Mix spices together in a small bowl. Heat oil in a large pot over med-high heat. Add onions and saute until golden, about 10 minutes. Add garlic, saute about 30 seconds. Add spices, toast until fragrant, about 1 minute. Add chicken, stir until completely coated with spices. Add coconut milk, tomatoes, and broth. Bring to a simmer, cook uncovered until flavors blend and stwe is thick, about 25 minutes. Remove from heat, sprinkle with fresh clinatro and serve over hot rice.

Ryan's Review: Very good. I liked it last time she made it when she used all the cayenne pepper. This was good too, but I like it hotter.
Renee's thoughts: This is really easy to make and has a great flavor. This is one of the best currys I have ever had. I served it with fruit salad and it was a big hit. My in-laws ate with us and really liked it. If you like ethnic food, try this!

Shrimp Pasta Primavera

Menu: Shrimp Pasta Primavera, Strawberries, Store-Bought French Bread (I was feeling lazy)

Pasta:

8 oz. rotini pasta

1/2 c. Italian Dressing (I use Wishbone)

1/2 - 1 lb. medium shrimp
1 large red bell pepper, sliced (I used green this time)

1 c. matchstick carrots (just sliced very thinly)

1 c. fresh sugar snap peas

Parmesan Cheese

Cook pasta. Meanwhile, heat dressing in large nonstick skillet. Add shrimp and veggies and cook for about 4 minutes. Drain pasta and toss with shripm mixture. Sprinkle with parmesan cheese.

I love this dish - it is so yummy and fresh tasting. We eat it a lot during the spring and summer time.

NOTE: I used Barilla's whole grain pasta and we couldn't even tell the difference. Plus it isn't that much more than the regular pasta.

Olive & Caper Spaghetti

Menu: Olive and Caper Spaghetti, Tossed Green Salad (Boring), Rosemary-Garlic Bread

Spaghetti:

3 T. Olive Oil

3 cloves miced garlic

1 T. capers

Olives - as many as you like

about 2 T. tomato paste

1 14-oz can of pettite diced tomatoes

salt and pepper to taste

Italian Seasoning and/or Oregano to taste

Heat oil and add garlic. Sautee garlic and then add the rest of the ingredients. Serve over thin spaghetti (or the pasta of your choice; I just happen to like think spaghetti).

This is a really easy and yummy dish. I got it out of an Italian cookbook years ago, but no longer use the recipe. I have modified it a bit and that is why some of the ingredients are a bit vague. To add a little favor you can add about a tablespoon of the olive juice to the sauce. If you do this omit the salt.

Jumbo Shells with Cheese Filling

1 pkg. jumbo shells, 12 0z. pkg.
4 cups ricotta or cottage cheese (I use cottage cheese)
2 cups shredded mozzarella cheese (8 oz)
1/2 cup grated parmesan cheese
2 eggs
1 Tbs. chopped fresh parsley (I used dried)
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. nutmeg
3 cups spaghetti sauce (a 28 oz. jar)

Heat oven to 350*. Cook pasta al dents, about 10-12 minutes in boiling water. Drain and place pasta on wax paper. Be sure to seperate shells when placing them on wax paper. otherwise they will stick together while cooling. Meanwhile mix together cheeses, eggs, parsley, nutmeg, salt, and pepper in a bowl. In a 9x13 pan spread 1/2 spaghetti sauce on the bottom. Fill eacg shell with about 1 1/2 Tbs. of cheese mixture (I just eyeball it). Put the shels in the pan. After placing the shells in the pan, drizzle sauce over the shells. I put most of teh sauce around the shells and just a little on top. Can sprinkle with additional parmesan cheese (I don't do this). Cover with foil and cook for about 35-40 minutes, or until hot and bubbly. This can be made ahead and refrigerated uncooked up to 24 hours, bake for 1 hour. Can be frozen uncooked for up to 2 months, bake for 2 hours.

Ryan's Review: SO GOOD! Very yummy.
Renee's thoughts: I made this for a friend that had a baby. Everyone loves it and I could make it early in the day. It is always a hit. It's yummy and easy to make.

Cajun Baked Fish with Mango Salsa

Cajun Fish:

2 Tbs. oil (I used olive oil)

2 tsp. garlic salt

2 tsp. dried thyme

2 tsp. paprika

1/2 tsp. cayenne pepper (too much, cut this to 1/4 tsp.)

1/2 tsp. hot pepper sauce (I used Tobasco)

1/4 tsp. pepper

In a small bowl combine all ingredients. Brush over all sides of the fish and place fish in a baking dish coated with cooking spray. Bake fish at 450* for 10-13 minutes or until fish flakes easily with a fork.

Mango Salsa:

1 Mango - peeled, seeded and chopped

1/4 cup finely chopped bell pepper

1 green onion, chopped

2 Tbs. chopped cilantro (I used a little more)

1 fresh jalepeno pepper, finely chopped (I used a serano pepper instead)

2 Tbs. lime juice

1 Tbs. lemon juice

Mix all ingredients together in a bowl. Best if refrigerated before serving, at least 30 minutes.

Ryan's Review: Good, the first bite was so good, then the heat hit me in the back of the throat. It was very spicy. The mango salsa was good to off set the fish's heat.

Renee's thoughts: I loved it, but it was very spicy. Next time I will reduce the cayene. Over-all it was great! The rice pilaf was good to help with the heat from the fish.

Mom's Best Chicken?

So, Emily made this dinner a few weeks ago, so I decided to make the same thing. It was good, but I don't know if I'd call it "best chicken", more like "good chicken". To me, and Ryan, it tasted like a sweet and sour chicken that was tomato based. It was sweet and tangy. I liked it more than Ryan. Over-all it was good.

Corned Beef Glaze

I forgot to take a picture, again, but everyone knows what corned beef looks like. This is a glaze you put on your already cooked cornbeef. When the cornbeef is fork tender place it in a baking dish. Pour the glaze over it and bake at 350* for 30 minutes or until it looks a little crisp.
Glaze:
1 cup orange marmalade
4 Tbs. Dijon mustard
4 Tbs. brown sugar

Renee's thoughts: I halfed it because I thought it would make too much, I was right. Halfing it was perfect. This was really good. We love corned beef and cabbage, so this was nice to have a little variety.

Chili and Cornbread

I forgot to take a nice picture, so this will have to do......

Chili:
1 lb. ground beef or turkey (I always use turkey)
1 1/2 Tbs. Chili powder
onions (I usually use dehydrated onions)
2 cans chili beans in sauce (This is important, don't use regular beans, they have to be in sauce)
1-2 can diced tomatoes, depends on how thick you like it. Start with one and then see.
1/2 cup salsa
1-2 cups cheddar cheese

Brown meat with chili powder and onions (how ever much you want, I use about 1/4 cup of dehydrated onions). You can either continue on the stove top or pour the meat into a crockpot. Add, to the meat, the chili beans, tomatoes, and salsa. Cook on low for 1-2 hours, stirring occationally. Add half the cheese to the chili about 30 minutes before serving. Use the remainder of the cheese to top individual bowls.

Cornbread:
1 cup yellow cornmeal
1 cup flour
4 Tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1 cup milk
1 egg
1/4 cup veg. oil

Mix all the ingredients together until mostly smooth. Pour into a well greased 8" square pan. Bake at 425* for 23-25 minutes or until golden brown.

Renee's thoughts: I love this chili recipe. It always turns out good and is so easy. I usually don't like cornbread, but this was very good. It's a keeper recipe.

Honey BBQ Chicken (it's better than it looks - this is a bad picture)

This is from our family cookbook, so I just cut and pasted it. It is originally from my sister Lisa.

This is one of my favorite recipes to throw together when I’m not sure what to make. It is fast, easy, and always satisfying. Can be doubled, tripled, etc…without affecting the flavor or consistency. -Lisa

COOK (BOILING IS EASIEST), SHRED INTO CHUNKS & PLACE IN SHALLOW DISH:
4-6 chicken breasts

SAUCE INGREDIENTS:
½ c. butter 2 t. steak sauce
¾ c. ketchup 1 T. Dijon mustard
½ c. brown sugar 3 T. lemon juice
2 t. Worcestershire sauce ½-¾ c. honey

INGREDIENTS:
Melt butter in saucepan. Stir in remaining ingredients. Cook 5 minutes. Pour over chicken. Bake 400° for 15-20 minutes or until edges begin to brown.

SERVING SUGGESTIONS:
Great served with mashed potatoes or rice. (I like it better with rice)

NOTE: Can be done in the crock-pot.
Renee's thought: I love this because I throw everything into a crockpot in the morning or afternoon and by dinner it's ready to serve. I even throw in frozen chicken breasts. It is so easy and so good. This picture does not do it justice. This would also be really good for a hot sandwich. This is tummy!

Polenta

bring 6 cups water and 1 Tbs. sea salt to a boil. Slowly add to boiling water 1 1/3 cups corn meal.

I love polenta. I grew up with it and just love it! Ryan thinks it's okay, but for me it's the bomb! I don't have a picture of polenta, if you don't know what it looks like.... google it. I usually serve polenta with spaghetti sauce. It's good stuff.

Mexican Sweet Pork

This is like the sweet pork at Costa Vida or Cafe Rio. It is super good.

This recipe is my sister Michelle's.

3-4 lbs. pork
1/2 can coke (diet or regular)
1 cup. brown sugar
8 oz. salsa

put it all in a crockpot and cook 5-6 hours on high or 8-10 hours on low.
If it is too dry double the ingredients.
To Serve: place on a tortilla with black beans, lettuce, salsa, cilantro, sour cream, guacamole, ranch dressing,etc.

Ryan's Review: LOVE IT!
Renee's thoughts: LOVE IT!

Mom's Best Baked Chicken

Menu: Mom's Best Baked Chicken, Rolls, Green Beans, Rice

Saute:
1/4 c. chopped onion
1/4 - 1/3 c. bell pepper, chopped
1 celery stalk, chopped

Add:

1 T. mustard

1 1/4 c. ketchup

1/3 - 1/2 c. brown sugar

2 tsp. lemon juice

Pour mixture over chicken breasts, thighs, or drumsticks. Bake at 375 degrees for 1 hour.

Leek and Potato Pie

Menu: Leek and Potato Pie, Peaches with Cottage Cheese

Leek and Potato Pie:

2 large leeks

1 3/4 lbs. potatoes, peeled or scrubbed and thinly sliced

1/4 c. flour

1 tsp. salt

1/2 tsp. pepper

1/4 c. butter or margarine

2 1/4 c. milk

Mix together the flour, salt and pepper. Place 1/3 of potatoes in a layer in a baking dish (9x13). Sprinkle half the leeks on top, half of the flour mixture, and 1/3 of the butter.

Spead a layer of potatoes on top and sprinkle with the rest of the leeks and seasoned flour. Dot with half of the butter. Top with the remaining potatoes. Dot with rest of butter.

Heat milk and pout over potatoes. Cover with foil or lid and bake for 45 minutes at 450 degrees. Remove foil and bake for another 15 minutes.

Rating: We had guest show up unexpectedly for dinner (which I don't mind at all) and everyone loved it. This has been a long time favorite of mine.

BBQ Chicken Kebabs

Menu: BBQ Chicken Kebabs with seasoned Egg Noodles and grapes

Kebabs:
Cut up chicken, bell peppers, and onions and marinade them in Italian Dressing for a couple hours.
Put on skewers adding pineapple as well. Cook on BBQ. Cook egg noodles and season with Italian Dressing as well. Serve together.

Note: I made this up a couple years ago and it is one of our favorite dishes. It is sooooo good. The noodles are lightly seasoned and go really well with the kebabs.

Baked Potato Soup

Menu: Baked Potato Soup, Crescent Rolls, Peaches with Cottage Cheese

Baked Potato Soup:
Remove skins, mash, and set aside: 4 Baked potatoes

Cook and set aside: 2 strips of bacon

Add to pan with drippings:
1/2 c. celery, chopped
1 can (14 oz) chicken broth
1 garlic clove, minced
1/4 tsp. pepper
1/2 c. green onions, sliced thinned
1 1/2 c. milk
1 1/4 tsp. salt
Mashed Potatoes

Bring to a boil and then simmer for 10 minutes. Then stir in:
3/4 c. light sour cream
bacon, crumbled

Note: I like the potatoes mashed lumpy.

Rating: Huge hit. We love this dish!

Giada's Pasta

1 Box or 1 lb. short pasta - shells, bowties, etc.
Asparagus or broccoli heads
1 1/2 Tbs. olive oil
4 Tbs. Butter
3 cloves gralic, chopped very fine
5 anchovies, chopped (don't worry, they aren't as bad as you think)
pinch of crushed red pepper flakes
salt
1/4 cup parmesan cheese

Directions:
Bring a large pot of water, with salt in the water, to a boil. Add the pasta. Cook about 5 minutes or until slightly soft, but still crunchy. Add either asparagus or broccoli into the pasta water. Cook about 4 minutes. Do not over cook the vegetable. Meanwhile in a very large skillet, melt butter and oil together. Once melted, add garlic. Cook for 1-2 minutes. Add anchovies, crushed red pepper, and salt. Stir and cook for a few minutes. Add vegetable straight from pasta water to skillet with butter mixture. Sautee for about 3 mintues. Add pasta into pan with everything else. Add 2-3 ladels of the pasta water into pan. Add parmesan cheese into pan. Stir all together. Can be served hot or at room temperature.

Ryan's review: Good, Good, Good! I love it!

Renee's thought: I usually use broccoli but asparagus was good too. This was so good.

Fish Tacos and Spanish Rice

Fish Batter:
1 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup milk
dash of cayene pepper
1-2 Tbs. chili powder (depends on how you like it, I used 1 Tbs)
1/2-1 tsp. cumin (I used 1/2 tsp)

Mix all together. Thinner batter is better. If it is too thick, add a little more milk.
Cut your fish into small pieces, like nuggets or fish sticks (I used Pollack for my fish, but any white fish is okay to use). Drop the fish into the batter one at a time. Place in a pan with hot oil. If the fish cooks too fast or too slow adjust heat accordingly. My oil was not super deep, so I had to flip my fish to cook both sides. You can cook about 3 at a time. Do not cook to many at once, if you do it will cool the oil down and the fish won't cook properly. Place cook fish on a paper towl to absorb excess oil.

To Serve: Place 1-2 fish pieces on a small corn or flour tortilla (warm them up first). Add chopped cabbage, cilantro, tartar sauce (I like it thinned with some milk), salsa/tapatio, fresh lime juice, tomatoes. Fold tortilla over and enjoy!

Spanish Rice: This recipe is not exact with measurements, but it is so good: sautee about 1/2 cup onion and 1/2 a green pepper. Add 1 cup Rice, 2 cups Chicken broth, 1 tsp. salt, 1 tsp. cumin, 1 tsp, chili powder. Mix well. Add canned and drained tomatoes (add how much you want, I think I added about 1/2 cup). Bring to a boil, cover, and reduse to low heat. Cook for 20 minutes. After it is done add fresh cilantro on top. Super yummy!

Ryan's Review: HOLD ME BACK PEOPLE!! This was the best meal ever! The tacos were so good, I don't love rice, but this was pretty good. The tacos were the best!

Renee's thoughts: This is one of those meals that I will be making regularly. This was my first time making them, but it won't be the last.

Mud Soup (Lentil Potato Soup)

I know, the name is awful, but this is a great soup. We named it that when were kids because we thought it looked like mud.

Menu: Mud Soup, Fruit Salad, Rolls

Mud Soup:
2 strips bacon (optional)
1 onion, chopped and sauteed
1 c. uncooked lentils
1/4 c. flour


Mix the above ingredients together in large pot and add:
6 c. beef broth
2 chopped carrots
2 chopped celery stalks
2 chopped, peeled potaoes

Simmer until lentils and vegetables are all cooked (about 2 hours) adding water as it simmers.
After it is all cooked add:
1/4 c. fresh parsley or 2 T. dried parsley
1 tsp. salt
1 tsp. pepper
a little nutmeg (about 1/2 tsp.)

Rating: My parents and Renee were over for dinner and we all agreed that it was super-duper good. See how much my dad is enjoying it!!!

Lemon Bake Chicken (4/3/08)

Menu: Lemon Baked Chicken, Baked Red Potatoes with Cottage Cheese, Knot Rolls, and Green Beans

Lemon Baked Chicken:

4 chicken breasts

1 T. onion, raw

2 T. lemon juice, fresh

2 tsp. canola oil

1/4 tsp. paprika

Arrange chicken in baking pan. Chop onion and spread over chicken with remaining ingredients. Bake at 350 degees for 40 minutes or until chicken is cooked through.

Rating: This was so GOOD! We loved it - it was very flavorful and moist. The potato was an especially nice compliment.

Sauteed Halibut with Gazpacho Salsa (4/2/08)

Menu: Sauteed Halibut with Gazpacho Salsa, Seasoned Rice, Steamed Broccoli, and Whole Wheat Rolls

Sauteed Halibut:

2 fillets of Halibut
1/4 tsp. salt
1/4 tsp. pepper
1 T. Olive oil
Gazpacho Salsa

Spinkle fish with salt and pepper. Heat oil in a large killet over med.-high heat. Add fish and cook until done.

Gazphaco Salsa:

1 cucumber, peeled, seeded, and chopped

1 large ripe tomato, chopped

1 celery rib, chopped

1 garlic clove, minced (I always about three)

1 T. olive oil

1/2 tsp. red wine vinegar

1 tsp. lemon juice

1/4 tsp. salt

1/8 tsp. pepper

Combine all ingredients in a medium bowl; cover and chill.

Rating: Normally we love this dish, but tonight it didn't turn out as good. It was good, just not spectacular!

BLT's (4/1/08)

Menu: BLT's with Pasta Salad

Uhhh, if you don't know how to make a BLT then you may want to be exploring another sight (like a sight for third-graders). BUT, on the off-chance that you don't here it is:

BLT stands for Bacon, Lettuce, and Tomato. I always toast the bread (these slices got over toasted), add a little mayo (and a dab of Italian Dressing if I needing some zing), and I usually opt for cheese over the tomato (I am not a big tomato fan).

Pasta Salad: It is a little secret called Suddenly Salad...$1.10 at the grovery store.

Rating: I was in a rush that night so we never got around to ratings. But this is always yummy!

Mustard Dill Chicken

1 Tbs. Dijon mustard
1 Tbs. plain fat-free yogurt
pinch of garlic powder
1 tsp. dried dill weed (can use rosemary too)
4 oz. boneless, skinless chicken breasts

Combine mustard, yogurt, garlic powder, and dill weed in a large ziplock bag. Mix really well. Add chicken and mix well again. Let it stand for at least 30 minutes. Tear off a large piece of aluminum foil and place on a baking sheet. Place chicken on foil and gather/fold foil around chicken to seal it. Bake for 20-25 minutes at 350*. Then open foil and broil chicken for 5 minutes of until it begins to look golden brown.
** Note: This is for one chicken breast only. It doesn make more sauce than you would think though, so use your own judgement on how many breasts the sauce is good for. I usually double the sauce if I cook 2 breasts.

Ryan's review: For chicken it was good. The entire meal was very good. (Ryan loves asparagus).

Renee's thoughts: I like this chicken because it is easy to make and this chicken goes with everything - rice, potatoes, corn, beans, fruit, etc. I really like it.

Southwestern Chicken and Pasta

1 cup uncooked rigatoni
2 boneless, skinless chicken breasts, cut into pieces
1/4 cup salsa
1 1/2 cups canned tomato sauce
1/4 tsp garlic powder
1 tsp cumin (I usually add a little more)
1/2 tsp chili powder (I usually add a little more)
1/2 cup canned black beans, rinsed and drained
1/2 cup fresh or canned corn
1/4 to 1/2 cup cheese (depends on how cheesey you like it)

Cook pasta according to directions. Meanwhile in a large, deep skillet saute chicken (spray pan first or use a little oil), until chicken is browned and opaque throughout. Stir in the salsa, tomato sauce, garlic powder, cumin, chili powder, black beans, and corn. Stir thoroughly and cook until heated through. Add the pasta and gently toss to mix evenly. Sprinkle cheese over the top and allow to melt.
**Note: this recipe says it has 2 servings, but I half it and we still have left overs, so making a whole recipe should feed 4 people (or at least I would think so).

Ryan's review: good! Renee did not give me enough to begin with and then gave the rest to my brother, so I was hungry later...... I wanted seconds. So, it was good.

Renee's thoughts: This is one of those meals that I always have the ingredients for and comes together really quickly. I also like that it is healthy; not a lot of fat or grease. I used left over chicken from the other day and it worked great. I like this meal a lot. It tastes better than it looks.

Chicken Pot Pie

This was the best pot pie I have ever had, however I made the recipe up, so it's not super specific on measurements.

Filling:
4 medium potatoes, peeled and cubbed
4 carrots, peeled and cut into bite size pieces
onion, I just cut up some, maybe a 1/3 cup
salt, I just sprinkled some into the pot
I put all these into a pot with just enough water to cover them and then added some chicken boullion. I brought it to a boil and let it simmer covered for about 10 minutes.
2 chicken breasts cooked and cubbed (I boiled them and then cubbed then and added them to the potato mixture)
After mixing in the chicken, I added the peas. I just added what I thought would be good.
I then added some potato pearls (you could use potato flakes or whatever you have)
I mixed it really well and let it sit in the pot, to keep it warm. Oh, and I added some pepper.
Crust:
1 rounded cup flour
1/2 tsp. salt
mix these together
1/2 cup shortening
cut it into the flour mixture
1/4 cup cold water
slowly mix in.
roll out and put into a non-greased pie pan. Makes a top and bottom.

Bake at 425* for about 15 minutes. Makes one pie shell

Ryan's review: The best pot pie ever!! This was so good.

Renee's thoughts: The crust was so flaky and yummy. I am going to be using this crust for pies and other yummy things. It was such a good dinner. I don't like pot pie that is runny, so this was a thicker comsistency, I loved it.

Calzones

Dough:

1 c. warm water

1 T. yeast

1 tsp. sugar

1 tsp. salt

1 T. oil

2 1/2 cups flour

Knead together and let rise for 20 minutes. Divide into four pieces for calzones. Roll into round and add any pizza ingredients you desire. Bake for 15 minutes at 455 degrees.

Macaroni and Cheese with Caramelized Onions

Don't let the name keep you from trying it - this is not your typical mac and cheese.

Menu: Macaroni and Cheese with Caramelized Onions and Toss Green Salad with grapes, apples, and Poppyseed dressing

Macaroni and Cheese with Caramelized Onions:

4 strips bacon

1 large onion, halves and thinly sliced

2 cups regular or multigrain elbow macaroni

2 cups shredded mozzarella cheese

2 ounces blue cheese

1 cup half and half or light cream

fresh back pepper

In a large skillet cook bacon over medium heat until crisp, turning once. Drain bacon paper towel and crumble. Reserve bacon grease in skillet. Cook onion in reserved bacon grease for 5-8 minutes or until onion is tender and golden brown. Set aside. In a large saucepan cook macaroni according to package directions. Drain and return to saucepan. Stir in bacon, onions, 1 1/2 cups mozzarella, blue cheese, half and half, and pepper. Put into a 1 1/2 quart casserole dish. Bake, uncovered, at 350 degrees for 20 minutes. Stir gently and then top with the rest of mozzarella cheese. Bake for 10 minutes more. Then stand for 10 minutes.

Rating: Scott really liked this. We thought there was too much blue cheese, so in this recipe and the one I am keeping in my book I have reduced it to 2 ounces (it was 4 ounces before). The kids weren't as enthusiastic about it - maybe if I put orange dye in it next time then maybe they will like it.

Creamy Potato Soup and French Bread

6 slices of bacon
1 can cream of chicken soup (I use 99% fat free)
1 cup chopped onion
3 cans milk (use the can from the soup)
1 cup water
2 cups cubbed potatoes (this is about 3 medium potatoes)
1 cup potato flakes
2 Tbs. Parsley
1 1/2 tsp. salt
Cook bacon in pan, reserve 3 Tbs. oil in the pan. Remove bacon and allow to cool. Meanwhile in pan with bacon oil, cook onions until clear and soft.
Place cubbed potatoes and water in a large pot. Cover and cook 15 minutes. Stir occationally.
Add onions, soup, milk, salt, and parsley to the potatoes and water. stir and cook on low heat. After well belnded, add the potatoe flakes. Just before serving, crumble bacon into small pieces and stir into soup.
Ryan's opinion: Really tasty. Better on a cold winter day, but still really good.
Renee's thoughts: This is really easy to make. I have put everything into a crock pot and just let it cook on low all day (I did cook the bacon seperately and the onions, but everything else was cooked together).

French Bread

2 cups warm water

2 Tbs. sugar

2 tsp. salt

1 Tbs. yeast

5-6 cups flour

Dissolve yeast in warm water, add remaining ingredients and mix well. Knead 8-10 minutes or until smooth and elastic. Let rise till double in size. Puch down with fist. Let it rise a second time. Puch down again. Shape into 2 loaves. Allow to rise until double in size. Slash tops with a sharp knife, spray generously with water and bake 30 minutes in a 400* oven. Spray every 5 minutes with water for the first 20 minutes.

Ryan's opinion: I don't like it crispy, so I don't like it sprayed with water. Good with butter and garlic.

Renee's thoughts: I don't like my bread super crunchy either, so I spray it only twice. That way it gets toasty, but not hard crunchy.

Pizza Casserole

dough:

2 Tbs. yeast

1 cup warm water

1 Tbs. sugar

1 tsp. salt

2 Tbs. oil

2 1/3 - 3 cups flour

Mix yeast, water, and sugar. Mix in salt and oil. Add flour and knead to form a moderately stiff dough. Place in a greased bowl and allow to rise 1-1 1/2 hours.

Sauce:

1 lb. pork sausage 1/3 cup + onion, chopped

2-3 cloves garlic, minced 1 to 2 lbs. canned tomatoes (depends on how you like it)

6 to 12 oz. tomato paste 4 to 8 oz. can mushrooms (or fresh)

1 tsp. oregano and salt 1/8 tsp. pepper

Brown sauage, onion, and garlic. Drain. Add remaining ingredients. Simmer 15 minutes. Cool to lukewarm.

Place dough in a greased 10x15 pan and cover with sauce. Bake 15 minutes at 400*. Remove and top with: 1/2 cup mozzarella, 1/2 tsp. oregano, 1/4 cup parmesan. Bake for 10-15 minutes more.

Ryan's opinion: I love this meal. It is one of my favorites. Yummy!!

Renee's thoughts: I am only feeding 3 people, so I cut the dough in half and make it in a 2 1/2 qt. casserole pan. I make all the sauce, but only use half on the pizza. I save the rest and use it on noodles or something else. This meal is a good one to take to people that have just had a baby or something. Everyone likes pizza.

Hill's Dinner: 3-26-08

Menu: Chicken Enchiladas and Fruit Salad with Yogurt Sauce

Chicken Enchiladas:

1 - 2 lbs. chicken; any part

water

2 T. white vinegar

2 T. chili powder

1/2 tsp. cumin

1/2 - 1 tsp. oregano

1 can (small or big) diced green chilies

dices olives

red enchilada sauce (canned)

shredded cheese

10-12 flour tortillas

Put chicken in saucepan and enough water to cover it. Add vinegar, chili powder, cumin, and oregano. Bring to a boil and then reduce to simmer. Cover and let simmer for a couple hours, until the chicken shreds easily. Shred chicken and put in a medium bowl. Add diced green chilies and olives. Heat tortillas in microwave to softened. One by one, dip each tortilla in enchilada sauce, place about 2 T. chicken mix and about 2 T. grated cheese in center and roll up. Place each tortilla in a 9x13 pan with enchilada sauce poured on the bottom (thin layer). After all the tortillas are rolled in pan, top with more sauce, and a little more cheese. Bake at 400 degrees for about 20-25 minutes.

Note: This is just a recipe I make up as I go. I always do about this same thing each time and it always turns out really good. Some of the measurements may be off a little - do what you think looks good.

Rating: I forgot to ask Scott for a number rating, but judging by the fact that he was raving about it the whole meal, I think he would have given it a high rating.

What I (Emily) Baked Today

Mmmmmm. Bread. I baked some of my Mom's white bread this morning. I made one loaf a traditional loaf, and the other cinnamon swirl. YUMMY

1 1/2 c. warm water

1 T. yeast

Put the above ingredients together and then add:

1 c. warm milk

2 T. butter or shortening (softened)

2 T. sugar

1 T. salt

5-6 c. flour

Let dough rise until it doubles in size. Punch it down and form into loaves. Place in loaf pans and then rise again until doubles. Bake at 400 degrees for 30 minutes (until top is golden brown).

Note about bread dough: On a bread like this, it is much better to have the dough be as gooey as possible. It will make for a very light and somewhat chewy bread.

To make cinnamon bread; roll out and spread with melted butter. Sprinkle liberally with cinnamon-sugar. Roll up and place in loaf pan.

Hill's Dinner: 3-24-08

Menu: Taco Salad Made Over with Orange Slices

Taco Salad Made Over

4 flour tortillas

1 lb. ground turkey

1 T. chili powder

1/2 cup salsa

1 can kidney beans, drained and rinsed

lettuce

cheese

tomato

sour cream or Ranch dressing

Preheat oven to 435 degrees. Put four glass custard-size bowls upside-down on a large cookie sheet. Spray each tortilla with cooking spray and lay on each bowl. Bake for about 10 minutes - until the edges are golden.

Cook meat with chili powder until brown. Add salsa and beans.

Serve in cooked torrilla bowls with toppings.

Rating: Scott thought my rating system was far too simple. So I never really got a number rating. BUT he did say that this was really good and perfect for a sunny evening. I gave the meal an 8.5 (that wasn't so hard).

What the Hills ate on Thurdsay (3-20-08)

Menu:

Cheese-Stuffed Chicken Breast with Brown and Wild Rice, Asparagus, and Whole Wheat Rolls with Flax Seed

Cheese-Stuffed Chicken Breast
4 medium chicken breast halves
3/4 cup shredded mozzarella cheese
1/2 cup crumbled feta cheese
1/4 cup chopped peanuts
2 slices bacon, crisp-cooked, drained, and crumbled
Salt and fresh ground pepper
Paprika
Bottled ranch salad dressing (optional)

Preheat oven to 350 degrees. Using a sharp knife make a pocket in each breast OR if breast is too thin fold in half. In a bowl combine mozzarella cheese, feta cheese, peanuts, and bacon. Spoon filling into pockets (or folded breasts). Arrange in a 3-quart rectangular baking dish. Lightly sprinkle with salt, pepper, and paprika. Bake uncovered for 50-55 minutes. Drizzle salad dressing over chicken before serving (a small amount adds plenty of flavor).

Whole Wheat Rolls with Flax Seed
1 cup warm water
1 T. yeast
1 tsp. sugar
1 tsp. salt
1 T. Oil
1/8-1/4 cup ground flax seed (I use a coffee grinder)

Mix ingredients together and let rise for 20-25 minutes. Bake at 450 degress for 12-15 minutes (a pizza stone creates to best baking results).

Rating: Scott said that if the asparagus hadn't been overcooked then the meal would have been given an 8 (10 being best). I gave it a 7. The chicken, although very tasty, was also very rich. I couldn't finish my portion.

Baked Ziti

1/2 lb. dried ziti
cooked in boiling water (about 8 min - to tender). Drain
While pasta is cooking combine in a large bowl:
16 oz. ricotta or cottage cheese
2 cups mozzerella cheese
dash of nutmeg
dash or parsley
When noodles are done and drained, pour hot noodles into cheese mixture. Mix until noodles are well coated with cheese mixture.
To assemble: Layer in a 2-3 qt. dish the following from bottom to top --
1 1/2 cups spaghetti sauce
ziti cheese mixture
1 1/2 cups spaghetti sauce
1 cup mozzerella cheese and 1/2 cup parmesan cheese combined
Bake at 350 degrees for about 30 minutes or until it begins to bubble.

Note: the original recipe did not call for nutmeg or parsley, but I think it adds a great flavor. This is sure to be a family favorite. It is super easy to make and everyone loves it.

Ryan's opinion: De-La-Licious! Good with garlic bread.

Chicken Salad in Pitas

5 cups cooked, cubed chicken

2 Tbs. salad dressing (I used Italian dressing)

2 Tbs. orange juice

2 Tbs. vinegar

1 tsp. salt

combine these ingredients and refrigerate at least 5 hours

3 cups cooked rice

1 1/2 cups grapes (red or green) - cut in 1/4ths

1 1/2 c. chopped celery

1- 13oz. can crushed or chopped drained pineapple

1- 11oz. can mandrine oranges, drained

1 cup slivered almonds

1 cup mayonnaise (can put more if too dry)

toss these ingredients together and then add the chicken mixture. Refrigerate before serving.

To serve, open a pita, put lettuce in pita, put salad in pita. Eat and enjoy.

I found that it needed a little salt and pepper.

Ryan's opinion: It was tasty but did not stick to my ribs (in other words, it's girl food).