chicken club sandwich

1 c. mayonnaise

1 Tbsp. Dijon mustard

1 Tbsp. parsley

1 Tbsp. chopped green onion

2 c. cooked chicken, chopped

4 slices crisp bacon (I use turkey, of course)

1 tomato, chopped

1 c. swiss cheese, shredded

1/4 c. green pepper, chopped

2 c. shredded lettuce

Mix together mayonnaise, mustard, parsley and onion. Crumble bacon and add to chicken, tomato, cheese, and green pepper. Stir in dressing mixture and mix well. Spoon onto deli buns. Top with shredded lettuce.

rice meatballs and gravy

1 egg
1 c. warm milk
1/2 c. rice, uncooked
1 c. bread crumbs
1 lb. ground turkey
1 Tbsp. parsley
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper

Beat egg. Stir in milk, rice and bread crumbs. Add remaining ingredients and mix well. With hands shape into small balls about the size of a walnut. Line cookie sheet with foil. Arrange meatballs on foil and bake at 350 for 25 minutes. Remove meatballs from cookie sheet and place in baking dish. Pour gravy over and bake for another 20 minutes. Serve over rice.

mushroom gravy:
1 can cream of mushroom soup
1 c. milk
1/2 tsp steak sauce
mix together until smooth.

sweet and sour chicken wings

2-3 lbs. chicken wings
garlic salt
corn starch
egg

Sprinkle chicken with garlic salt. Let sit about 1 hour. Coat wings with corn starch, dip in beaten egg and brown in hot oil. Place on foil-lined cookie sheet. (You can refrigerate or freeze at this point until ready to bake.)

sauce:
1 c. sugar
1/2 c. vinegar
1 6 oz. can pineapple juice
3-4 Tbsp. ketchup
1 Tbsp. soy sauce
1/2 tsp. accent
1/2 tsp. salt

Bring to boil, then pour over chicken. Bake at 350 for 1 hour, turning chicken once or twice.

taco tot casserole

I thought I already had this one on here. It is a repeat, but I guess I didn't post it before. Really, it's kind of weird to post such simple stuff. Oh well. Plus it's one I don't have written down, so it's hard for me to put into post-able format.

1 lb. ground turkey, seasoned with taco seasoning
1 can mexi-corn
1 can fiesta cheese soup
1 bag tater tots

Layer ingredients in casserole dish. (I like to use a smaller oval one instead of a 9x13 for this, but a 9x13 works, too.) Bake at 400 for 20-25 minutes. Or until heated through. Sometimes it's hard to know how long it needs to be baked depending on how thawed out the tots get. I can't help but smile when I type tots, thanks Napoleon Dynamite.

fiesta tortilla stack

1 can refried beans
1/2 c. salsa
1/2 c. sour cream
2 Tbsp. taco seasoning
1 red bell pepper, chopped
4 sliced green onions
1 can sliced olives
5 flour tortillas (burrito size)
2 c. shredded lettuce
2 c. shredded cheddar
2 chopped tomatoes

Combine beans, salsa, 1/4 c. sour cream, and 1 Tbsp. taco seasoning. Mix well. Add green onions, red pepper and 1/2 of olives. Mix gently. place one tortilla on a baking sheet. Top tortilla with 3 scoops of bean mixture; spread within 1/4 " of edge. Sprinkle with cheese. Repeat layers of tortilla, bean mixture, and cheese 3 more times. Top with remaining tortilla. Bake at 375 for 25-30 minutes or until top is golden brown. Mix the remaining 1/4 c. of sour cream with the remaining seasoning; spread evenly over top of tortilla stack. Sprinkle with tomato, olive slices, and lettuce. Cut into wedges and serve with salsa.

creamy pasta bake

1 jar (30 oz.) spaghetti sauce
1 pkg. (16 oz.) rainbow rotini, cooked and drained
1 1/2 c. sour cream
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1/2 c. grated Parmesan cheese

Heat oven to 375. Mix all ingredients. Spoon into 13x9" baking dish. Bake 25 minutes.

So easy it's embarrassing!

chicken and rice

6 bone-in chicken breasts
1 c. uncooked regular rice
1 can cream of mushroom soup
1 c. milk
1 pkg. onion soup mix

brown chicken in small amount of oil in skillet. spread rice in 9x13-inch baking dish. place chicken on top of rice. stir together soup, milk and soup mix until smooth and pour over chicken. seal with foil. bake at 350 for 1 to 1 1/2 hours. for crockpot, layer ingredients in crockpot and cook on high for 6 to 7 hours.

Pasta with Creamy Pumpkin Sauce

1 pkg. (16 oz.) penne pasta, uncooked
2 c. sliced zucchini
1 pkg. (8 oz. ) cream cheese, cubed
1/2 c. grated parmesan cheese
1/2 c. butter or margarine
1/2 c. milk
1 cup canned pumpkin
1/2 tsp. ground red pepper
ground nutmeg to taste

Cook pasta as directed on package, adding sliced zucchini during the last 3 minutes of the cooking time.

Meanwhile, place cream cheese, parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally.

Add pasta and zucchini; toss lightly. Serve topped with additional parmesan cheese, if desired.

makes about 8 servings.

bow-tie lasagna

1 lb. bow-tie pasta
2 zucchini, shredded
1 16 oz. jar spaghetti sauce
1 c. ricotta cheese
1 t. salt
2 c. shredded mozzarella

1-Cook bow-tie pasta as instructed. While pasta is cooking, heat the zucchini in spaghetti sauce in medium saucepan until it boils.
2-Drain pasta and mix immediately with ricotta and salt. Layer 1/2 of mixture in large casserole. Add 1/2 sauce and 1/2 mozzarella. Repeat.
3-Bake at 350 for 25-30 minutes.

serves 6-8

Hearty Veggie Soup

2 14 1/2 oz. cans vegetable broth
1 large tomato, chopped
1 med. onion, chopped
2 lg. carrots, sliced
1 stalk celery, sliced
1 clove garlic, chopped
2 T. chopped parsley
1/2 t. salt
1/8 t. black pepper
1/2 c. uncooked macaroni
1 15 oz. can kidney beans, drained
1 c. cut green beans
1 zucchini, cut in 1/2 inch slices

In a large soup pot, combine broth, tomato, onion, carrots, celery, garlic, parsley, salt and pepper. Bring to a boil, reduce heat and simmer for 20 min. Add macaroni, beans and zucchini. Simmer for an additional 20 minutes.

Chicken and biscuits

1 can cream of chicken soup
3/4 c. sour cream, divided
2 c. chopped cooked chicken
1 pkg. (16 oz) frozen mixed veggies, thawed
1 c. shredded cheddar cheese
1 c. Bisquick
3 Tbsp. milk

Heat oven to 375. Mix soup and 1/2 c. sour cream in 8-inch square baking dish. Add chicken, veggies and cheese; mix.
Place baking mix in medium bowl. Add remaining 1/4 c. sour cream and milk; stir until stiff dough forms.
Drop by heaping tablespoonfuls into 6 mounds over chicken mixture. Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.

Very simple casserole, I know. I've actually never tried it before, myself. Hope it's good!

Eggplant Ricotta

I am in the habit of calling this Eggplant Parmesan, but I actually don't use any Parmesan cheese in it, so I changed the name...Also, it's not so much a recipe as just the way I cook eggplant, so excuse the lack of specific amounts.

peel and slice 1 med.-size eggplant into 1/4 inch slices. Shake to coat slices in a ziplock bag with a little flour, salt and pepper. Dip in 3 beaten eggs, then in bread crumbs. ( I like to use italian style) In large skillet add 1/2 inch oil, heat to medium high and cook eggplant a few slices at a time till tender and light brown on both sides. Remove slices and drain on paper towels. Add more oil as needed.
cover bottom of casserole dish with your favorite spaghetti sauce. (I like sauce with chunky veggies in it for this dish) arrange 1/2 eggplant slices on top of sauce. Top each slice with a dollop of ricotta cheese, then add remaining eggplant slices, top with shredded mozzarella cheese, then more spaghetti sauce. Bake casserole for 20 minutes or till bubbly.

Chicken Broccoli Casserole

3 c. chicken, cooked and diced
2 cans cream of chicken soup
1 c. mayonnaise
1 c. chicken stock
1 Tbsp. lemon juice
1 tsp. curry powder
2 pkg. frozen broccoli, cooked (I actually don't cook it first, just thaw and then up your baking time by 5 or 10 minutes)

Grease large shallow baking dish. (I use 9 x 13) Place layer of broccoli, then chicken. Mix remaining ingredients; pour over broccoli and chicken. Top with 1 cup grated cheese and 1 c. bread crumbs. Bake 25 min. at 325 degrees.

Sweet and Sour Meatloaf

1 1/2 lbs. ground chuck (or very lean ground beef) I actually use ground turkey, of course!
3/4 c. bread crumbs soaked in 1 c. milk (can use evaporated milk)
2 beaten eggs
1/4 c. chopped onions
1 t. sage
1 t. salt

Sauce:
1/2 c. catsup
6 Tbsp. brown sugar
1/4 t. nutmeg
1 t. mustard

Blend carefully and roll into loaf pan and top with sweet and sour sauce. Cut sauce in by pre-slicing meat loaf and running knife around edges. Bake at 400 degrees for about 1 hour.

(this is Connie Watts' recipe from the ward cookbook)

Mexican Lasagna

1 T. vegetable oil
1 lb. ground turkey
1 c. chopped onion
1 1/2 c. chopped green and/or red bell peppers
1 (4 oz.) can diced green chilis
1 pkg. taco seasoning mix
2 c. smooth taco sauce, divided
8 soft taco size flour tortillas, divided
2 c. mexican blend shredded cheese, divided

Preheat oven to 375. Grease 13 x 9 baking dish.
Heat vegetable oil in large skillet over medium heat. Add ground turkey or chicken; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are slightly tender.
Spread 1/2 c. taco sauce over bottom of prepared baking dish. Cover with 4 tortillas. Spread with half of meat mixture and 1/2 c. taco sauce. Sprinkle with 1 c. cheese. Repeat with remaining ingredients.
Bake for 15 to 20 minutes or until heated through and cheese is melted.

I have to confess to leaving out the peppers and onion when I made this today. I forgot to get them at the store, and wasn't about to go back! Sorry, but I think it still turned out ok. Just not quite as healthy!

Spinach Lasagna

12 lasagna noodles, cooked and drained
1 (15 oz.) container ricotta cheese
2 c. (8 oz.) shredded mozzarella cheese
1/4 c. shredded Parmesan cheese, divided
2 eggs
1 jar marinara sauce
1 (10 oz.) pkg. frozen spinach, thawed and well drained (you can also use fresh!)
1 (16 oz.) jar alfredo sauce

In large bowl, combine ricotta, mozzarella, 2 tablespoons Parmesan and eggs; mix well. In 9 x 13-inch baking dish, spread 1 cup marinara sauce. Layer 4 lasagna noodles over sauce. Top with half each, cheese mixture, spinach, and marinara sauce. Repeat layers. Top with 4 remaining lasagna noodles. Spread alfredo sauce evenly on top; sprinkle with remaining Parmesan. Cover; bake at 350 degrees for 40 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand 10 minutes before serving.