Sweet and Spicy Chili Shrimp

1 lb shrimp peeled and deveined 

5 small sweet peppers diced

4 scallions diced

2 cups cooked basmati rice

3/4 cup sugar

1/2 cup rice vinegar

1/4 cup water 

1 TB minced garlic

1 TB crushed red pepper flakes 

1/2 TP salt

3 TB ketchup 

Sauté peppers and scallions, remove from heat

Sauté shrimp

In sauce pan over medium heat cook bring sugar, vinegar, and water to a rolling boil.

Add garlic, red pepper flakes, salt, and ketchup whisk together

Reduce heat, simmer for five minutes

Add back peppers and scallions, top with 1/2 the sauce mixture and simmer five minutes

Remaining sauce maybe stored in airtight container in refrigerator for up to one week.

Serve shrimp over rice.

Chicken over pasta smothered in mushroom asparagus and bacon cream sauce

1/2 lb cooked bacon, crispy and crumbled

1 bunch of asparagus cooked, cut into 1/2 inch pieces

1 lb chicken breast cooked, cut into strips

Pasta noodles, cooked per box directions

4 Tb butter

3 cloves garlic, chopped

1 package sliced mushrooms, portabella

1/3 c white wine

1 Tb lemon juice

1 Tb Worcestershire sauce

1 pint heavy cream

1 Tb flour

Salt and pepper to taste

Sautée 3 Tb butter and garlic for few minutes

Add mushrooms and cook 5 minutes

Add lemon juice and white wine, cook off wine

Add Worcestershire sauce and whisk in cream

Melt 1 Tb butter in separate bowl add flour and whisk together. Pour mixture into pan with other ingredients.

Add salt and pepper to taste and let thicken.

Add bacon and asparagus, remove from heat.

Place pasta in shallow bowl, add chicken, cover with mushroom sauce.

Sprinkle with Parmesan cheese.

Asparagus Dijon salad

1 bunch of asparagus 

2 Tbsp bacon pieces

1 egg, hard boiled and sliced

Dressing:

2 Tsp Dijon mustard

1 Tbsp extra virgin olive oil

1 Tbsp red wine vinegar

1 Tsp syrup

Salt and pepper to taste

Cook asparagus stocks in boiling water 2-3 minutes. Drain and run under cold water. 

Mix dressing ingredients together and then pour on top of chopped asparagus add bacon and egg.

Chill for 30 minutes before serving. 

Tuna patties

2 pouches of tuna

3 scallions, chopped

1/2 Tbsp Old Bay

1 Tbsp lemon juice

1 egg

1 Tsp Dijon mustard

1/3 cup breadcrumbs

Mix together and form patties. 

Heat 2 Tbsp extra virgin olive oil over medium heat in pan.

Cook parties until brown on each side, 5 minutes.

Topping:

1/4 cup mayo

1 Tsp chili powder

1 Tsp lemon juice

Strawberry banana protein smoothie

2 cups 7 up

2 cups frozen strawberries

1 medium banana, sliced

1 serving protein powder

Blend until smooth.

Serve.

Sweet potato patties

2 sweet potatoes, peeled, diced, and microwaved until tender

1 Tbsp butter

1 egg, beaten

1/4 cup flour

1/2 tsp sea salt

2 shallots, minced

Melt butter in frying pan over medium heat.

Mix in a bowl sweet potatoes (mashed), egg, flour, sea salt, and onions.

Form patties and place into frying pan cook for 3-5 minutes on each side.

Beef pot roast with veggies and gravy

Beef Roast (chuck roast, shoulder steak, boneless chuck roast, chuck shoulder pot roast, rump roast or bottom round).

1/2 bag baby carrots

1 yellow onion, peeled, cut into quarters

1 bag of small potatoes, washed

1 cup hot water with 2 Tbsp Better than bouillon beef base

season salt

2 Tbsp extra virgin olive oil

2 Tbsp corn starch

Warm crock pot on low, spray with non-stick spray.

In a pan over medium-high heat warm oil, sprinkle roast with season salt and brown on each side.

Add to the crock pot carrots, onion, potato, and beef base mixed in water.

Top veggies with roast, cover and cook on low 6 hours or until roast is cooked.

Remove veggies and roast from crock pot, leaving the beef base in the crock pot, turn heat to high and whisk in corn starch and let cook for 5 minutes before removing from heat.

Serve roast and veggies warm with gravy.

Roasted butternut squash

Preheat oven to 400*

Cut squash in half length wise, remove the top with stem, and remove seeds.

Spread 1 Tbsp of butter on each half, season with salt and pepper.

Bake for 60 minutes or until cooked tender.

Options to sprinkle on top before serving include, cinnamon, allspice, nutmeg, or brown sugar.

Veggie Wreath

2 packages crescent rolls

1 8-oz package cream cheese, softened

1/2 cup sour cream

1 tsp dill weed

1/2 package hidden valley ranch dressing mix

1 broccoli crown, chopped into small florets

1/2 bag of small sweet bell peppers yellow, red, and orange - chopped

Preheat oven to 375*

Remove crescent rolls from packaging, do not unroll, cut into slices and place on baking sheet.

Bake dough for 15-20 minutes, remove after cooking and cool for 5 minutes.

Mix cream cheese, sour cream, dill weed, and ranch dressing mix.

Arrange the baked rolls into a circle on a platter.  Spread with mixture.  Top with chopped veggies.

Serve.

Lasagna rolls

16 lasagna noodles, cooked 

10 oz frozen chopped spinach, thawed and completely drained

15 oz ricotta cheese

1/2 cup grated Parmesan cheese

1 egg

salt and pepper to taste

32 oz pasta sauce

2 cups shredded mozzarella cheese

Preheat oven to 350*

Combine spinach, ricotta cheese, Parmesan cheese, egg, salt, and pepper.

Spread out noodles onto a flat surface and spread the mixture onto each noodle.  

Roll up noodle carefully and place in 9x13 pan sprayed with non-stick spray.

Top rolls with pasta sauce and then cheese.

Cover with foil and bake 35 minutes.

Remove cover switch oven to high broil and broil for 5 minutes to brown cheese topping.

Cinnamon Rolls - no yeast

Dough:

2 cups flour

2 Tbsp sugar

4 tsp baking powder

2 tsp salt

4 Tbsp butter

3/4 cup milk

Filling:

4 Tbsp butter

1 1/2 Tbsp cinnamon

1 cup brown sugar

Glaze:

1/2 cup powdered sugar

1 Tbsp milk

Preheat oven to 400*. Spray 8 x 8 pan with non-stick spray.

Mix dough together and place on a surface sprinkled lightly with flour.

Roll dough out into a rectangle about 1/4 inch thick.

Mix together filling and spread on top of the rolled out dough,

Roll up the rectangle and slice into rolls with a sharp knife, about 12 -18.

Bake for 15-20 minutes.

Mix glaze starting with powdered sugar slowly adding milk to reach a smooth consistency.

Remove rolls from oven and drizzle glaze over the top, serve warm.

White Chocolate Chip Cheesecake

3 8-oz packages cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
3 Tbsp flour
1 tsp vanilla extract
3 eggs, lightly beaten
1 package white chocolate chips
Hershey's chocolate sauce
1 Keebler's Ready Crust graham cracker 9 inch

Preheat oven to 325*I
n a bowl beat together sugar and cream cheese until smooth, add sour cream, flour, and vanilla, once blended add egg last on low speed.
Fold in chocolate chips and pour mixture over crust
Place cheese cake inside of a larger back pan with at least 1-2 inches of water, not to exceed to crust.
Bake for 75-80 minutes or until the center sets.
Cool on a wire rake for 10 minutes before refrigerating for at least an hour.
Top with chocolate sauce before serving.

Egg Dumpling soup (Kluski)

1 package Lipton noodle soup mix (prepare following package directions)

1 1/2 cups flour

2 eggs

1/2 cup water

Mix together flour, eggs, and water in a small bowl.  

Once soup is at a rolling boil, drop wet teaspoon of mixture into the water.

Cook uncovered until all dumplings have come to the top.

Serve warm.

Stuffed baguette

1 baguette 

1 8oz cream cheese, softened

4 oz goat cheese

1/4 cup green olives chopped

1/4 cup black olives chopped

2 clove garlic, minced

2 Tbsp roasted peppers

1 Tbsp fresh parsley, chopped

12 slices salami chopped

Cut baguette in half, hallowing out some of the bread inside the crust.

Mix together remaining ingredients and spread inside of baguette

Wrap stuffed baguette in plastic wrap and refrigerate for an hour.

Before serving remove from refrigerator and plastic wrap, slice into 1/2 inch thick slices.

Parmesan bites

1 8-oz cream cheese, softened

1 cup shredded Parmesan cheese

2 8-oz cans of crescent rolls

1 cup roasted red pepper, chopped

1/4 cup fresh parsley, chopped

Preheat oven 350*.  Line baking sheet with tin foil.

Combine cream cheese and Parmesan cheese.

Unroll dough and press together two crescent triangles into a rectangle, spread out cheese mixture and top with pepper and parsley.  

Press and roll together, cut into 4 equal pieces.

Bake for 13 minutes or until edges begin to brown.

Remove and let stand for 2-3 minutes before eating.

Ranch Chex mix

4 cups rice chex cereal

4 cups corn chex cereal

4 cups gluten free pretzels

2 packages ranch dressing mix

1/2 cup of canola oil

2 tsp dried dill weed

1 tsp garlic powder

Preheat oven to 250*. Line baking sheet with tinfoil.

Combine dressing, oil, dill weed, and garlic powder.

Cover mixture on top of cereal and pretzels, stir to coat.

Bake for 30 minutes, stirring once at 15 minutes.

Remove from oven and let cool before serving or packing into an air tight container.

Choc Chip Mini Cheesecakes

2 8-oz packages cream cheese

1 package of mini chocolate chips

3/4 cup sugar

3 eggs

1 tsp vanilla

1 Tbsp lemon juice

Vanilla wafers (mini size)

caramel sauce (ice cream topping)

Preheat oven to 450*, line muffin tin cups and place 3-4 mini wafers in each cup.

Mix together cream cheese, sugar, eggs, vanilla, and lemon juice until smooth.  Add mini chocolate chips by hand.

Scoop mixture on top of wafers filling the cup 3/4 full.

Bake for 20 minutes.

Refrigerate and once cooled, top with caramel sauce before serving.

Cinnamon Swirl Banana Cake with Brown Butter Frosting

Cake:

2 cups flour

3/4 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 cup brown sugar

4 Tbsp butter

2 large eggs

3 bananas, ripe and mashed

1/3 cup sour cream

1 tsp vanilla extract

Swirl:

1/4 cup sugar

1 tsp ground cinnamon

Brown Butter Frosting:

1/2 cup of butter

4 cups powdered sugar

1 1/2 tsp vanilla extract

3 Tbsp milk

Preheat oven to 350* and spray 8x8 pan with non-stick spray.

In medium bowl mix together flour, baking soda, salt, and cinnamon, set aside.

In separate bowl mix brown sugar and butter until well blended, add eggs one at a time.

Stir in bananas, sour cream, and vanilla.  Slowly add dry ingredients, batter will be thick do not over mix.

Add half the cake mixture to the 8x8 pan, top with sugar and cinnamon swirl, then add remaining cake mixture.

Bake for 40 minutes and cool for 15 minutes.

In a saucepan over medium heat bring butter to a boil and let the butter turn a delicate brown (careful not to burn).  

Remove from heat and add powered sugar, vanilla extract, and milk whisking together until smooth.

Spread the frosting over the cinnamon swirl cake once the cake has cooled.

Poached pears

1 1/2 cups brown sugar

2 Tbsp butter, cut into small pieces

6 pears, peeled, cut in half, and core removed

ground cinnamon-sugar mixture for garnish

In crock pot, add sugar and butter first then top with pear halves.

Cook on high for 2 hours, until the pears are tender, turn pears once after 1 hour.

Serve warm pears on top of vanilla ice cream, garnish with cinnamon-sugar mix.

Broccoli Ramen salad

2 packages of beef flavored ramen noodles

2 packages of broccoli coleslaw mix

1 cup almonds

1 cup sun flower seeds

6 scallions, chopped

1/2 cup sugar

1/2 cup extra virgin olive oil

1/4 cup rice wine or cider vinegar

2 Tbsp soy sauce

Preheat oven to 300*

Line a cookie sheet with tinfoil, spray with non-stick spray, add almonds and ramen noodles (uncooked and broken into pieces).  Cook for 12-15 minutes or until golden brown.

Mix dressing by adding sugar, oil, vinegar, soy sauce, and seasoning packets.

In a large bowl add the broccoli mix, pour dressing over the top, add toasted almond/ramen noodles, and sunflower seeds.  

Refrigerate for 1-2 hours before serving. 

Sesame Chicken

1 pound chicken, boneless and skinless

1/2 cup of agave nectar or honey

1/2 cup soy sauce

1/4 cup ketchup

2 tablespoons of extra virgin olive oil

2 cloves garlic, minced

1/2 tsp red pepper flakes

1/2 tsp pepper

5 scallions, diced

1 tsp sesame seeds

Add all ingredients to crock pot, except scallions and sesame seeds.  Cook on low 3-4 hours until cooked through.

Shred chicken, add scallions and sesame seeds before serving with rice.

Buffalo Chicken Mac and Cheese

3 chicken breasts, boneless skinless

1 packet of hidden valley ranch dressing mix

1 (12 oz) bottle of Frank's hot sauce

1/2 cup of chicken stock

1 tablespoon of butter

Add all ingredients to crock pot and cook on low heat 5-6 hours.  Remove chicken and shred.

8 ounces of elbow noodles, cooked and drained

1 1/2 cups chicken stock

1 cup milk

1 Tbsp flour

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp salt

2 cups shredded cheddar cheese

shredded buffalo chicken

1/2 cup panko bread crumbs

Preheat oven to 350*.

Spray 9x13 dish with non-stick spray

Mix in a sauce pan over medium heat, chicken stock, milk and flour.  Cook for 5-7 minutes.

Add garlic powder, onion powder, salt, and cheddar cheese stir until completely melted.  

Add pasta, chicken, and cheese sauce to 9 x 13 dish.

Sprinkle bread crumbs over the top.

Bake uncovered for 45 minutes.

Let sit 3-5 minutes before serving.

Chicken breasts

1 package boneless, skinless chicken breast

1 lemon, juice only

Mrs. Dash table blend

1 cup water

Extra Virgin Olive Oil

Heat pan over medium heat with 1 tsp of oil. 

Season underside of chicken breast with lemon juice and Mrs. Dash and place in the pan, add remaining lemon juice and top with Mrs. Dash to top side of chicken.

Cook chicken for 7 minutes on first side covered with a lid.

Flip chicken add 1 cup of water to the pan, cover, and cook for additional 7 minutes.

Remove chicken from heat, let rest for 2-3 minutes before cutting into the breast.  This will ensure that the chicken juices do not run out of the chicken, which would cause the chicken to dry out.

Chicken Parmesan meatballs and penne

1 pound learn ground chicken

1 cup panko bread crumbs

1 egg

1/2 cup grated Parmesan cheese

1/4 cup milk

1 tsp Italian seasoning

1 tsp garlic powder

1 package of penne, cooked and drained

2 jars (48 oz) pasta sauce

2 cups shredded mozzarella cheese

Preheat oven to 450*.

Spray 9x13 casserole dish with non-stick spray

Spray muffin tin with non-stick spray

Mix together chicken, bread crumbs, egg, Parmesan cheese, milk, Italian seasoning, and garlic powder and form into 12 meatballs.  

Place each meatball into the muffin tin cup.

Bake for 10 minutes or until cooked threw.

Reduce oven heat to 350*.

In casserole dish add penne, pasta sauce, meatballs, and top with mozzarella.

Bake uncovered for 20 minutes or when the cheese is melted.

Tortilla Rolls

1 pkg cream cheese, soften

1 Tbsp sour cream

5 scallions, finely chopped

1 can black olives, finely chopped

3 burrito size tortilla shells, warmed

1 1/2 cup shredded Mexican cheese, fine

Season salt to taste

In a bowl mix together cream cheese, sour cream, scallions, and season salt.
Warm tortilla shells for 30 seconds in microwave.
Spread mixture on each shell, sprinkle with cheese, roll tortillas.
Chill rolled tortillas in refrigerator for an hour before cutting into 1" sections.
Serve with salsa.

Veggie Pizza Dip

8 oz cream cheese

2 cups shredded mozzarella cheese

1 1/2 cups pizza sauce

1 can sliced black olives

5 scallions, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 orange bell pepper, diced

1/2 tsp red pepper flakes

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp garlic powder

In a saucepan over medium heat melt cream cheese, mozzarella cheese, and pizza sauce.  Stir frequently.

Once completed melted move to crock pot on low heat and add remaining ingredients.  

Heat on low for 45-60 minutes, then serve with sliced baguette.

Tuna hot dish

1 can cream of mushroom soup

1 can peas (drained)

1 cup milk

2 packages of tuna in water

2 cups elbow macaroni (cooked and drained) 

1/2 bag of potato chips

1 tsp salt

1 tsp pepper

1 tsp onion powder

1 tsp garlic powder

Preheat oven to 425*. Spray 9x13 casserole dish with non-stick spray.

Mix together all ingredients expect the potato chips into the casserole dish.

Top mixture with potato chips and cook uncovered for 20 minutes.