Steamed Carrots with Dill

ingredients:
1 bag of baby carrots
1 can chicken broth
2 Tbsp butter
1 1/2 tsp dried dill


instructions:

steam carrots in steamer, using broth in lieu of water. once carrots are steamed to desired soften, place carrots into a bowl with a lid. add butter and place lid on the bowl and shake to coat carrots will melting butter. once coated, remove lid and add dill and shake again. once evenly coated with dill, place in serving dish and serve immediately.

Basil Chicken over Angel Hair

ingredients:

1 (8 ounce) package angel hair pasta

2 teaspoons olive oil

1/2 cup finely chopped onion

1 clove garlic, chopped

2 1/2 cups chopped tomatoes

2 cups boneless chicken breast halves, cooked and cubed

1/4 cup chopped fresh basil

1/2 teaspoon salt

1/8 teaspoon hot pepper sauce

1/4 cup Parmesan cheese

instructions:

In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.

In a large skillet, heat oil over medium-high heat. Sauté the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.

Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.

from: Dusty S.

Pita Chips

ingredients:

3-4 Pita Pockets (I use wheat)
olive oil
salt (or any other desired seasoning)

instructions:
Preheat oven to 275 (you maybe be able to get away with a hotter temperature, but our oven cooks hot so I have to be careful). Rip pita pockets into pieces your desired size. Lay the pita pieces out on a baking sheet-(covering the baking sheet with foil makes for easy clean up). Drizzle olive oil over the pita pieces. Then sprinkle whatever seasoning you want-I use salt. Then bake for about 20mins check on them at about 25 mins or so and "flip" them - to make sure they don't burn on one side. Depending on how thick the pita bread is, you may need to bake it for 5 or 10 more mins.

from: Lindsey W.

Rice & Veggie Stir Fry

ingredients:
1 1/2 Tbsp sesame oil
1 small yellow onion, thinly sliced
2 broccoli crowns, chopped
2 carrots, chopped
4 celery segments, chopped
1 yellow bell pepper, thinly sliced
1 small head of purple cabbage, thinly chopped (optional)
1 boil in a bag rice (about 2 1/2 cups)
2 cups oyster flavored sauce (ie: sun luck brand)

instructions:
in a large, deep skillet or wok heat sesame oil and saute onions until golden. add all remaining veggies (except cabbage if using), cover and continue to cook on medium heat. in a sauce pan, boil water and cook rice. once veggies have reached preferred softness add in fully cooked rice, cabbage and oyster sauce. once all ingredients are sufficiently mixed and warmed, remove from heat and serve.

Fresh Peach Pie

ingredients:
4 oz. cream cheese
One half Pt. Whipping Cream
One half Cup powdered sugar
1tsp. vanilla

instructions:

Moisten cheese with small amount of whipping cream. Blend till creamy. Add remaining whipping cream to cream cheese and whip together. Add sugar and vanilla. Mixture will be thick. Pour into 9 inch baked shell. Set in frig 1 hour.

sauce ingredients:
about 5 lbs of fresh peaches (1- 1/2 Cup mashed)
3 Tbsp Cornstarch
1 Cup sugar

sauce instructions:

Blend mashed peaches, cornstarch and sugar and cook til thick. Cool mixture until very cool. Slice peeled peaches generously over the cream cheese mixture. Pour sauce over top and eat or chill more. Serve with whipped cream if desired.

Sidenote:

The cream cheese mixture is variable. If you want more cream cheese, just double the cream, whipping cream, powdered sugar and vanilla. Some like more cream cheese and some like less. Make it to your taste. It depends on whether you want more peaches and less cream cheese. You need a deep pie dish. You may want to have some cream cheese mixture left over to put a dollop on the top.

-from: Alicia C.

Mashed Potatoes

ingredients:
4 large red potatoes
1/4 cup butter
2 Tbsp milk
1/2 tsp nutmeg
salt and pepper to taste


instructions:
scrub/wash and dice the potatoes. boil potatoes in large pan of water with salt. continue to boil potatoes until soft (about 20 -25 minutes depending on how large your potatoes are cut). with a slotted spoon remove potatoes from the pan and into a large mixing bowl. mash the potatoes and add the butter and milk as needed. season with nutmeg, salt and pepper to taste. serve immediately.

Party Meatballs

ingredients:
1 package (about 1 lbs.) frozen cocktail meatballs
1/2 cup real maple syrup
1 jar (12 oz) chili sauce
1 jar (12 oz) grape jelly


instructions:
place meatballs, syrup, chili sauce and jelly in a slow cooker. stir to combine. cover and cook on low 3 to 4 hours or on high for 2 to 3 hours. serve warm.

How the Ratings Work

Level 1 = easy:
this recipe uses "everyday" common ingredients. preparation time is minimal and cook time is under an hour.



Level 2 = moderate:
this recipe calls for common ingredients as well as a few specialty ingredients. preparation time may be longer or need to be done a day in advance. cook time maybe over 1 hour.



Level 3 = gourmet:
this recipe will have many specialty ingredients. preparation time may be extensive as well as cook time.

Banana Bread

ingredients:
2 1/2 cup cake flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 1/2 cup sugar
3/4 cup butter
1 tsp vanilla
2 eggs
1/4 sour cream or buttermilk
1 cup ripe, mashed bananas
for dessert option: 3/4 cup milk chocolate chips (optional) 1/2 cup vanilla ice cream (optional)


instructions:
mix dry ingredients and set aside. cream sugar, butter, and vanilla. add eggs and mix well. alternately add flour mixture and sour cream. fold in mashed bananas. bake at 350 degrees for 45-60 minutes in greased loaf pan.

-from: Maddie S.

Tips: Tonight's Leftovers are Tomorrow's Lunch

cooking for two, we usually have food left over after dinner. now i know not everyone is in love with leftovers so with tip isn't for everyone. but my husband enjoys taking leftovers to work with him for lunch.

so after we have finished eating dinner, whatever is left in the pot or pan is put into reusable plastic containers and packed for lunch the following day. that way the leftover don't become a science project in the back of the refrigerator never to be seen again...until the day they come crawling towards you...

this not only cuts back on food waste (since the food will be used fairly immediately) but it helps save us money on lunches. it also makes his lunch buddies jealous when they are eating burger king and my husband is eating curried pork chops and savory mashed potatoes.

Tips: Slow Cookers = Time Savers

i love my slow cooker, especially now that i am back in school full time. but whether it is school or work or just a busy life in general, we could all use some extra time.


set your slow cooker to go in the morning and dinner is ready when you get home! or for those recipes that call for a shorter cook time, run your errands and return home to a lovely, home cooked meal.


we received our slow cooker as a wedding gift and we have loved it! it came complete with two ceramic inserts, one of which is split 70/30 so you can cook two different things at once. it comes in handy for cooking up a side dish along the main dish. i'll cook veggies in the smaller portion or diced potatoes to make mashed potatoes when they are done cooking. lots of options!


slow cookers are readily available and relatively reasonably priced (some as low as $14.99). not to mention they are the ultimate cooking tool for any multi-tasker!

Tips: Easy Oven Chicken

using fresh chicken can be difficult when you are cooking for only 1 or 2 people. i would use half of the package for one meal and tend to forget about the other half, not use it soon enough and have to throw it out.

so now i purchase frozen chicken tenders so i always have chicken on hand and no longer have anxiety attacks over wasted, spoiled chicken in my refrigerator.


this is a simple way to take frozen chicken and make the most delicious, moist chicken for all your dishes in about 1 hour (depending on the amount of chicken you need).


preheat your oven to 400 degrees.


determine the style of your dish and the 'marinade' or sauce of choice. for example if i am using this to make chicken for a stir fry i'll use soy sauce or teriyaki sauce. if i am making enchiladas, i'll use my favorite mango peach salsa (pictured). i have also used barbeque sauce and oyster sauce as well. you can really use your imagination!


then simply take a sheet of aluminum foil and your marinade/sauce. pour a little sauce onto the middle of the foil and spread it out if needed. place a few pieces of frozen chicken tenders on the sauce and layer more sauce and chicken as needed. cover the final layer of chicken with more sauce. bring the longer ends of the foil together and roll down toward the chicken. roll up the open side edges, keeping all the sauce and moisture in the foil. place on a baking sheet (in the case any sauce boils out of the foil your oven will stay clean).


Bake for at least 1 hour. Note: up to 4-5 tenders = 1 hour in the oven and serves 1-2 people depending on the dish. add another hour for every 3 pieces added to ensure chicken is cooked thoroughly.


once chicken is done baking (cut into the middle to make sure) place the chicken into a medium size bowl and use a fork to shred the chicken. you can add any left over sauce from the foil to the bowl to add additional flavor.


and there to have it! a simple way to make moist, flavorful chicken without having to watch it. if it cooks longer than it needs too it won't dry out as long as there is enough sauce inside and the foil is tightly wrapped. it is a pretty fool proof way to go! enjoy!

Chicken Calzones

ingredients:
2 Tbsp olive oil
1 small yellow onion, finely chopped
1 lbs boneless, skinless chicken tenders
1 jar marinara sauce
3/4 sliced black olives
3/4 c chopped parsley
1 can refrigerated pizza crust dough

instructions:
1 Tbsp oil in large skillet over medium-high heat. added onions and saute until golden brown and opaque. place chicken in a 5 quart or larger slow cooker. pour in marinara sauce, onions, and olives over chicken. cover and cook on low for 3 to 4 hours or until chicken is fully cooked. stir in parsley 20 minutes before cooking is finished. preheat oven to 450 degrees and lightly coat a baking sheet with cooking spray. on a lightly floured workspace, divide dough into 2 equal portion and flatten into rounds. roll dough until 6" or 7" in diameter. spoon half of the chicken filling onto the bottom half of the round dough. fold dough in half over filling, using a fork to press the edge together tightly. pierce the top of each calzone three times (to release steam). place on baking sheet in lower third of oven and bake for 10 to 15 minutes or until crust is golden brown. cool on baking sheet 5 to 10 minutes before serving. serves 4

Creamy Chicken & Mushroom Pasta

ingredients:
1 Tbsp butter
1/4 white wine (optional)
2 Tbsp quick cooking tapioca
2 lbs boneless, skinless chicken tenderloins
1 lbs assorted mushrooms (shiitake, cremini, and baby portobello)
1/2 tsp sea salt
1/2 ground black pepper
4 oz fat free cream cheese
8 oz dry farfalle pasta

instructions:
coat 5 quart or larger slow cooker with butter and leave excess butter inside. add wine, if using, and tapioca to cooker and stir. add chicken and mushrooms. sprinkle with salt and pepper. cover and cook on low for 7 hours. stir well to combine and cook 1 more hour. in a sauce pan bring water to a boil and add in pasta until cooked. drain water. add cream cheese to the cooker, stir and serve over hot pasta.

Favorite Sandwich

ingredients:
4-6 arugula leaves
4-8 slices genoa salami
2 Tbsp chives & onion light cream cheese
2 slices honey whole wheat bread

instructions:
spread cream cheese evenly between the two slices of bread. arrange the cleaned arugula leaves on one slice of bread. place the salami slices on the other slice of bread. put both slices of bread together and cut down the center. goes great with kettle chips. enjoy!

Ginger Snaps

ingredients:

2/3 c. shortening (Crisco)
1 c. sugar
1/4 c. molasses
1 egg
2 tsp. soda
2 c. sifted flour
1/2 tsp. cloves
1/2 tsp. ginger
1 tsp. salt
1 tsp. cinnamon

instructions:

Mix all ingredients well. Roll into little balls and then roll them in sugar. Bake in 350 degree oven 10-12 minutes.

from: Julie S.

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Easy Spinach Pizza

ingredients:
1 lb frozen spinach (thawed)
1 onion (chopped)
1 Tbsp garlic powder
3 Tbsp extra virgin olive oil
pinch of salt
pizza crust (ie: boboli)
2 cups grated mozzarella
1/2 cup parmesan cheese
1/4 cup pine nuts (optional)

instructions:
preheat the oven to 400 degrees. saute onions and garlic in olive oil until transparent and fragrant then add spinach and salt to taste. once spinach, onions and garlic are combined spread mixture evenly over the pizza crust. sprinkle both cheeses over spinach and top with pine nuts (if desired). place pizza in oven for 8 to 12 minutes or until cheese is bubbly and slightly golden. slice and enjoy!