Ingredients:
1 lb. spaghetti noodles (or other pasta shape)
1 lb or so of precooked shrimp (defrost frozen)
1 cup of veggies, seasonal variety (I used peas but you could use tomatoes, asparagus, zucchini, or whatever is in season)
1 tbsp lemon juice
1 tsp dill
1-2 tbsp olive oil or butter
salt & pepper to taste

Directions:
1. Cook noodles according to package directions. Drain and add oil or butter; keep warm.
2. While cooking the noodles, prepare (warm/cook) veggies. Remove tails from shrimp and cut smaller if desired.
3. Combine noodles, veggies, shrimp, and remaining ingredients. Serve warm

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Ingredients:
1/2 lb (half a pkg usually) shaped noodles, shells or rotini work well
1 1/2 c veggies, we usually use peas
1 can tuna, drained
1 tbsp olive oil
1/2-1 tsp garlic powder (or 1 small clove pressed garlic)
salt and pepper to taste
parmesan cheese optional

Directions:
1. Cook pasta and veggies according to their directions.
2. Flake tuna with a fork and add to pasta. Add veggies and stir together.
3. Drizzle olive oil over the pasta mixture. Stir to coat lightly. Add a little more if you need to.
4. Mix in the spices to taste. Serve with parmesan cheese over the top if you prefer.

It’s a super easy peasy recipe that’s great for those nights you just don’t feel like making a big meal for the family.

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Ingredients:
10 burrito-sized tortillas (I do use store bought-the kind that are made daily if possible)
2 16 oz cans enchilada sauce (I prefer green, you can use red. and I’m guessing on the can size :O )
2 large boneless skinless chicken breasts (or 3 smaller ones)
1/4 c water or chicken broth/stock (broth/stock adds more flavor)
1/2 c finely chopped yellow onion (sweeter, you can use whatever you have)
1 clove pressed garlic
1 c shredded cheese (shred it yourself-it’s cheaper and tastes better, we use cheddar you can use your favorite but not Velveeta)
1 6 oz can of sliced black olives (optional)
sour cream

Directions:
1. Put chicken breasts and water/broth in a crockpot. Cook on low for 6-8 hours or on high for 2-4 (I usually throw them in frozen, even if it’s against the directions but it works for me). They are done when they fall apart as you try to take them out.
2. When chicken is done, preheat oven to 350*. Lightly grease a shallow baking dish-13×9 is a good size.
3. Using two forks (or your hands if you can take the heat) shred the chicken. Place in a bowl and mix in 1 can of enchilada sauce, onions, and garlic (and some olives if you like them).
4. One tortilla at a time, put a large spoonful of mixture spread down the middle longways. Don’t overdue it-it has to make enough for all of the tortillas.
5. Time to roll the tortillas! Fold both ends up about 1 inch. Bring one long side over the filling and tuck under the mixture. Roll it up the rest of the way.
6. Place them in one layer (can overlap some) in the baking dish. Pour the second can of enchilada sauce evenly over the rolled up tortillas. Sprinkle shredded cheese over the top.
7. Bake 15-20 minutes until they are turning golden and the cheese is all melted. Top with sour cream and olives if you want.

Serving suggestions: beans (black, pinto, or refried), guacamole, chips and salsa, Spanish rice-super easy to make (check for the recipe next week)
*you can definitely make your own tortillas and enchilada sauce but for the price and time saved I choose to buy these-just get the best tasting sauce and the freshest tortillas*

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Ingredients:
2 large or 3 smaller boneless skinless chicken breasts
1 c shredded mozzarella (can substitute other meltable cheeses)

-for the breading-
6 slices of bread (I save the heels and freeze them to make bread crumbs)
1/4-1/2 c oatmeal (optional)
1 tsp dried parsley
1/2 tsp dried oregano
1/4 tsp dried basil
1/4-1/2 tsp salt
1/8-1/4 tsp black pepper
1/3 c grated or shredded parmesan cheese (more if you want it stronger)

-for the sauce-
1 14 oz can tomato sauce
1 tsp dried parsley
1/2 tsp dried oregano
1/4 tsp dried basil
1 clove pressed garlic

Instructions:
1. Preheat oven to 425*. Put the bread, oatmeal (it creates a slightly crisper breading), and the spices in a food processor until it becomes a fine bread crumb mixture. Add the cheese and mix together.
2. I cut the chicken breasts in half through the long side so that I have 2 squarer pieces. You will need wax paper, plastic wrap, or parchment paper (what I used), a flat surface you won’t damage (I use a cutting board), and something heavy and not breakable like a rolling pin for the next step. Place one chicken piece at a time into the parchment paper or other material and fold over to cover both sides of the chicken piece. Pound the chicken piece until it is about 1/2″ thick.
3. Moisten the chicken pieces one at a time (you can use egg, milk, or water like I did) and coat both sides in bread crumb mixture. Place in a shallow baking dish and bake 8-10 minutes or until they look slightly browned.
4. Mix the spices and garlic into the tomato sauce. Spoon over the chicken pieces. Sprinkle the mozzarella evenly over the sauce. Bake another 5 minutes or until cheese is golden brown.

To make this dairy and egg free:
After creating the bread crumb mixture, I used water to moisten the chicken piece and I breaded his piece before adding the parmesan cheese. I also left off the mozzarella cheese.

Ok you are right, that’s not mozzarella cheese. I was almost finished making it when I realized that I didn’t have any so I substituted cheddar-not quite the same but it worked.

Delicious with steamed broccoli!

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Ingredients:
3 c. flour
1 .25oz yeast pkg
2 tbsp oil
1 tsp salt
1 tbsp sugar
1 c. warm (110 degree) water
cornmeal

Quick Directions:
1. Preheat oven to 375.
2. Combine dry ingredients. Mix wet ingredients in slowly, knead on lightly floured surface if needed. (I used the dough hook on my standing mixer)
3. Roll out into a pizza crust shape. Dust the pizza stone or pan lightly with cornmeal and lay the dough on it. Roll the edges to form a crust if desired.
4. Top as desired and bake for 18-25 minutes.

2 Crust Directions:
1. Follow steps 1-2 in quick directions above.
2. Place in a lightly oiled bowl and cover with a towel for 40-60 minutes to rise until nearly doubled.
3. Punch dough down and let rise covered again for additional 20 minutes.
4. Split into 2 pieces and shape into balls.
5. Follow steps 3-4 in quick directions above.

*Suggestions*
Per pizza:
2 cups shredded mozzarella
2-3 tbsp pizza sauce (I make my own by starting with canned tomato sauce and adding 1/4 tsp ea. parsley, basil, and oregano and 1/2 clove garlic)
toppings-pepperoni, mushrooms, olives, pineapple, ham, whatever you can think of

*I used wheat flour (what I hand on hand) so the color is a bit different*

I used the dough hook on my stand mixer, it was much quicker than by hand

cornmeal on the pizza stone

rolled out pizza dough, I was told making the little finger indents kept it from bubbling up-don’t know it it’s true or not but mine didn’t bubble up

the sauce spread out about an inch or so from the edge

the finished product (yes there is a spot missing cheese, that’s for my youngest), it was delicious but the boys did like it better with regular flour when I made it again

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Ingredients:
2 16oz can chicken broth or chicken stock (add more if you like a more liquidy soup)
2 boneless skinless chicken breasts
1 pkg of noodles or pasta (whatever kind you prefer)
3 carrots or about 12 baby carrots
1 celery rib
1/3 large onion (I prefer sweet yellow onions)
1 clove garlic
1/2 c water
1 tsp parsley
salt & pepper to taste (I used a pinch of pepper and about 1/2 tsp salt)

Directions:
1. Cook the chicken breasts however you prefer. I put them in a crockpot on high for 2-3 hours with the chicken broth.
2. Cook your noodles and drain. I used spaghetti noodles that I broke into fourths before cooking since that is what I had on hand.
3. Chop carrots, onion, and celery separately. In a small pot, add water and carrots and cook for 2 minutes. Add celery onion and pressed garlic. Cook until carrots are tender but not squishy.
4. Cube cooked chicken. If you cooked your chicken with the broth strain it into a large pot. If not pour the broth into a pot.
5. Add the chicken, noodles, and pot of cooked veggies (including the water). Stir in parsley and salt and pepper to taste. Heat until all is warmed through
Serve with saltines if you like.

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Ingredients:
1 lb pork (you can use beef or chicken as well)
1/2 cup water
season salt
barbecue sauce (any variety BBQ sauce you prefer)
6 buns (or bread)
sliced cheese (we used mozzarella or we like provolone but use whatever you have)
onion slices (optional)

Directions:
1. Place pork cut in the crockpot and season salt to taste, add water and onion (or you can grill it later). Cook on low for 4-6 hours approx (I cooked mine frozen on high for two hours because I forgot but it worked).
2. Check the temperature to be sure it has reached at least 160 degrees. Remove the pork and place on a cutting board to rest for 10 minutes (and cool off so you don’t burn your fingers).
3. Strain the onions and save for later or grill them at this point.
4. Using two forks, pull the meat apart. To make it easier I usually cut the meat into more manageable chunks.
5. Place a helping of pork on warmed/toasted buns and top with sauce, onions, and cheese. If you prefer you can add the sauce to the meat first.

Sometimes I just use my hands, the noise of metal on metal gives me the heebie jeebies ((shudder))

This is what it looks like when it’s shredded.

Our preferred barbecue sauce, love me some Sweet Baby Ray’s

Goes great with a salad (check here for the balsamic vinaigrette) or some seasonal veggies.

Ingredients:
1 lb ground beef
1/2 small onion, chopped
1 can diced or stewed tomatoes
6 oz tomato sauce
1 can black beans (you can use kidney or pinto beans if you prefer)
1 4oz can diced green chilies or jalapenos (optional)
1 12 oz can corn or 1 1/2 cup frozen corn
1 clove garlic, pressed
1 pkg taco seasoning or equivalent spices (I use chili powder, cumin, oregano, paprika, cilantro, salt & pepper to taste)
toppings of your choice: sour cream, cheese, avocado, tortilla chips or with a warmed tortilla

Directions:
1. If you are cooking this for a long period of time (6-8 hours), set crockpot to low. If you only have 1-2 hours set crockpot to low.
2. Cook ground beef with chopped onions until beef is browned (crumble/break up as you cook) and onion is translucent. Pour into crockpot.
3. Add in canned ingredients, do not drain the liquid it becomes the soup liquid. If you add in chilies/jalapenos you may want to drain the liquid to cut down the spicy kick.
4. Stir garlic and seasonings into the soup and close the lid until ready to serve.
5. Using a ladle, serve the soup with toppings of your choice. Tastes great as leftovers!

Ingredients:
2 boneless skinless chicken breast (could use different meat of your choice)
1/4 c. soy sauce
1 c. water
1/2 tsp ground ginger
1/2 tsp garlic powder
5 tbsp brown sugar (for sweet version) or 2 tbsp honey (for less sweet version)
1-2 tbsp cornstarch (depends how thick you like it)
1/4 c. cold water
1 tbsp sesame seeds, optional

Directions:
1. Cook chicken breasts thoroughly and slice into small strips.
2. Mix all but cornstarch, 1/4 c. cold water, and sesame seeds together in saucepan and heat.
3. Add cornstarch and cold water to a tight sealing container and shake to mix.
4. Pour cornstarch water to warmed mixture. Heat until thickened.
5. Toast sesame seeds by either putting them in a hot oven for a few minutes or placing on a small baking stone and microwaving for a minute.
5. Pour sauce over chicken and top with sesame seeds.

We like to serve this with Fried Rice (see previous recipe) or over plain cooked brown rice with salad or veggies. To serve this to the 2 year old we leave the sauce off and season his chicken (or serve with a dipping sauce like BBQ)

You could also add hot sauce to make it spicy or leave the cornstarch water out and use as a marinade.

Stuffed Peppers

serves 4-6
Prep time approx 35 min, Cook time 20 min

Ingredients:
6 good-sized bell peppers (I use green), preferably with a relatively flat bottom
1/2 yellow onion, chopped
1 clove garlic, minced or pressed
1 cup uncooked rice (I prefer long grain brown rice)
1 lb ground Italian sausage (can use ground beef but I think it lacks flavor)
1 can 16oz tomato sauce, separated
shredded cheese if you can eat it

Preparation:
1. Preheat oven to 425 degrees. Lightly spray baking dish oil (I use a fluted baking stone).
2. Follow cooking instructions for rice (I use a microwave rice cooker). Set aside.
3. Rinse peppers, cut the tops off, remove seeds and rinse the insides. Place in a large pot and cover with water and boil until tender (approx. 10-15 min). Drain and place in baking dish cut-side up.
4. Brown Italian sausage with chopped onion making sure to break sausage into small pieces. Add garlic right before finished cooking. Drain fat if necessary.
5. Mix cooked rice, sausage mixture, and half tomato sauce. Spoon into peppers and then spoon remaining tomato sauce on top.
6. Bake for 15-20 minutes until nice and hot. If adding shredded cheese on top, add 5 minutes before removing from oven to melt.
7. Serve and enjoy!

*can also use large cored and seeded tomatoes in place of peppers