Turkey Chili Cheese Burgers

2 lbs ground turkey
2 TBS chili powder
1 TBS cumin
1 TBS steak seasoning
1 tsp salt
1/2 med onion, chopped
2 garlic cloves, minced
1 tsp Tabasco
sliced cheese
chili

Mix the first 8 ingredients well and divide into patties.  Grill or pan fry and then top with sliced cheese and chili.  Serve!

Chicken Divan

2 heads of brocolli
2 chicken breasts
1 c mayo
2 cans cream of chicken soup
2/3 c shredded sharp cheddar cheese
2 TBS lemon juice

Boil brocolli and chicken in separate pans.  Meanwhile mix together mayo, soup, cheese, and lemon juice.  After chicken and brocolli have finished boiling start layering in a casserole dish: brocolli on bottom, then chicken pieces, then pour mixture over the top and bake at 350F for 30-35 minutes.

Caesar Strip Steaks

1 c creamy Caesar salad dressing
2 tsp minced garlic
1 tsp salt
1 tsp pepper
8 beef chuck tender steaks

Preheat oven to 450F.  In a small bowl combine the first four ingredients; dip each steak into mixture and then place in baking pan.  Bake for 10-12 minutes and then flip steaks over, baste with extra Caesar dressing if desired and then bake for an additional 10-12 minutes.

Best-Ever Grilled Cheese Sandwiches

4 TBS mayo
2 tsp dijon mustard
8 slices sourdough bread
italian seasoning for sprinkling
4 slices swiss cheese
4 slices cheddar cheese
12 cooked bacon strips
4 TBS butter, softened

Combine mayo and mustard; spread over 4 bread slices.  Sprinkle with italian seasoning; then layer each with swiss cheese, bacon, cheddar cheese, and top with remaining slices of bread.  Spread the outsides of the sandwiches with butter.  In a small skillet over medium heat toast sandwiches 3-4 minutes on each side or until lightly browned and cheese is melted.

Buffalo Chicken

4 boneless skinless chicken breasts
1/4 tsp salt
1/4 tsp pepper
2 eggs
1 c seasoned bread crumbs
4 TBS canola oil
1/4 c buffalo wing sauce
1 c shredded italian blend cheese

Flatten chicken to 1/2 in thickness.  Sprinkle with salt and pepper.  In shallow bowl whisk eggs; in a separate shallow bowl place bread crumbs.  Dip the chicken in the eggs, then coat with bread crumbs.  In a large skillet over medium heat, cook chicken in oil 10 minutes on each side or until chicken juices run clear.  Add wing sauce; turn to coat chicken, and sprinkle with cheese.  Cover and cook until cheese is melted.

Spinach-Stuffed Chicken Pockets

10 oz frozen extra fine chopped spinach, thawed
2 tsp plus 1/4 c olive oil, divided
1 garlic clove, minced
6.5 oz garlic-herb spreadable cheese
1 c seasoned bread crumbs, divided
1/2 tsp salt, divided
4 boneless skinless chicken breasts
1 egg, lightly beaten
1/4 tsp pepper

Preheat oven to 400F.  In a large skillet saute spinach in 2 tsp olive oil for 4 minutes.  Add garlic; cook 1 minute longer.  Remove from heat and stir in cheese, 2/3 c breadcrumbs and 1/4 tsp salt.  Cut a pocket in each chicken breast and fill with spinach mixture.  Place egg in shallow bowl; in another shallow bowl combine pepper, and remaining bread crumbs and salt.  Dip chicken in egg, then coat with breadcrumb mixture.  Bake for 25-30 minutes.

Parmesan Chicken Nuggets

1/4 c butter, melted
1 c panko bread crumbs
1/2 c grated Parmesan cheese
1/2 tsp kosher salt
1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch cubes

Preheat oven to 375F.  Place butter in a shallow bowl.  Combine bread crumbs, cheese, and salt in another shallow bowl.  Dip chicken in butter, then roll in crumbs.  Place chicken in a single layer on 15x10x1 baking pans and bake 18-22 minutes until no longer pink, turning once.

Open-Faced Texas Burgers

2 TBS chopped onion
1 small garlic clove, minced
1/8 tsp dried thyme
1 1/2 c shredded Colby-Monterey Jack cheese, divided
1 lb ground beef
4 slices frozen garlic Texas toast
1 c tomato sauce
1 1/2 tsp packed brown sugar
1 TBS Worcestershire sauce
1 TBS A1 steak sauce

In a large bowl combine onion, garlic, thyme, and 1 c cheese.  Crumble beef over mixture and mix well; shape into four oval patties.  In a large skillet cook burgers over medium-high heat 7-9 minutes on each side or until meat is no longer pick.

Meanwhile prepare texas toast according to package directions.

Mix together tomato sauce, brown sugar, Worcestershire sauce, and steak sauce in small bowl; once burgers are done spoon sauce over the burgers, cook for an additional 1-2 minutes; flip burgers and spoon remaining sauce over the other side and cook for an additional 1-2 minutes.  Sprinkle with remaining cheese and serve burgers on toast.  For sauce remaining in the pan serve it drizzled over the assembled burgers.

Ravioli Skillet

1 lb ground beef
2 oz prosciutto or deli ham, chopped
3 c spaghetti sauce
3/4 c water
1 25 oz pkg frozen cheese ravioli
1 c shredded mozzarella cheese

In a large skillet cook beef; once browned add in prosciutto and cook for an additional 2-3 minutes.  Stir in spaghetti sauce and water; bring to a boil.  Add ravioli, reduce heat and simmer 7-9 minutes or until ravioli is tender.  Sprinkle with cheese and simmer 1-2 minutes longer or until cheese is melted.

Chip-Crusted Chicken

2/3 c Dijon-mayonnaise blend
6 c BBQ chips, finely crushed
6 boneless skinless chicken breast halves

Preheat oven to 400F.  Place the mayonnaise blend and potato chips in separate shallow bowls.  Dip chicken in mayonnaise blend, then coat with the chips.  Place chicken on an ungreased baking sheet and bake 25-30 minutes.

Smothered Burritos

2 10 oz cans enchilada sauce
1 16 oz jar salsa (OR salsa verde if using green enchilada sauce)
2 lbs ground beef
8 10 in flour tortillas, warmed
4 c shredded cheddar cheese

In a large skillet cook beef over medium-high heat until no longer pink.  Stir in 1 can of the enchilada sauce and half the jar of salsa into the beef.  Preheat oven to 375F.  Spoon 3/4 c beef mixture onto the edge of each tortillas and sprinkle each with cheese.  Fold sides and ends over filling and roll up.  Transfer to greased 9x11 baking pan and pour remaining salsa and enchilada sauce over burritos; sprinkle with remaining cheese.  Bake, uncovered, 10-15 minutes or until cheese is melted.

Sausage Potato Supper

4 sm red potatoes, cubed
2 14 oz kielbasa sausage, sliced
1 tsp minced garlic
1 tsp salt
2 TBS butter
8 TBS grated Parmesan cheese
1/2 tsp pepper

Place potatoes in small saucepan and cover with water.  Bring to a boil and cook 15-20 minutes or until tender.

Meanwhile cook kielbasa in skillet and sprinkle with minced garlic and salt.  Cook until browned; once done swirl in butter.  Drain potatoes and add to skillet.  Sprinkle with 4 TBS Parmesan cheese and pepper; heat through.  Serve with remaining cheese sprinkled on top.

Italian Chicken Bake

1 lb chicken breasts
2 cans green beans
4 sm red potatoes
1 pkt Zesty Italian dressing mix
4 TBS butter, melted

Preheat oven to 400F.  Cut chicken breasts in half and place down center of 9 x 13 pan.  Add green beans on one side and cut up potatoes to place on the other side.  Sprinkle the packet of dressing mix over the top; drizzle melted butter over and bake for 35-45 minutes or until tender.  For best results turn chicken and stir potatoes and beans halfway through cooking.

Deluxe Baked Potatoes

4 baking potatoes
olive oil
salt and pepper
butter
minced garlic
proscuitto, cut into tiny pieces
shredded cheese
sour cream

Rinse and scub potatoes; pierce several times with fork, rub with olive oil and place in shallow roasting pan.  Sprinkle with salt and pepper and bake at 450F for 45-60 minutes.  During the last 5 minutes of cooking remove the potatoes (make sure it is done by sticking a fork in it, cut slit down the middle and place 2 small chunks of butter, sprinkle minced garlic, tiny pieces of proscuitto, and sprinkle shredded cheese inside the pocket.  Broil for last 5 minutes or until cheese is melted.  Serve with dollop of sour cream.

Balsamic-Seasoned Steak

4 TBS balsamic vinegar
4 TBS steak sauce
4 beef top sirloin steaks (2 lbs)
ground pepper
sliced Swiss cheese, cut into thin strips

In a small bowl combine vinegar and steak sauce; set aside.  Rub steak with pepper.  Place on broiler pan and broil 7-10 minutes.  Turn; spoon half the steak sauce mixture over the steak.  Broil 7-10 minutes or until the meat reaches desired doneness.  Remove steak to a cutting board; cut into 1/4 in slices.  Place on baking sheet; drizzle with juices from cutting board and remaining steak sauce mixture.  Top with cheese strips.  Broil additional 5 minutes or until cheese is melted.

Chicken Provolone

boneless skinless chicken breasts
pepper
butter flavored cooking spray
basil leaves
thinly sliced prosciutto
sliced provolone cheese

Sprinkle chicken with pepper and cook in a large nonstick skillet coated with butter flavored cooking spray; cook over medium-high heat for 8-10 minutes on each side.  Top with the basil, prosciutto, and cheese; transfer skillet to oven and broil 6-8 minutes or until cheese is melted.

Rosemary Chicken Skewers

8 lg (6-8 in) rosemary branches
1/4 c olive oil
2 tsp dried oregano
1 tsp sea salt
1/4 tsp crushed red pepper
1 tsp rosemary
2 lbs chicken breasts, cubed
fresh lemon juice

Whisk together olive oil, oregano, salt, red pepper, and chopped rosemary in a large bowl.  Toss chicken in olive oil mixture.  Preheat oven to 400F.  Thread chicken cubes onto rosemary branches and place on grilling rack pan (or a cookie sheet covered with aluminum foil with cooling rack on top).  Grill for 20-30 minutes, turning halfway through.  Upon removing from the oven sprinkle with lemon juice.

Ham Tortellini

1 20 oz pkg mixed cheese tortellini
1 c frozen pepper strips, thawed
3 TBS butter
2 c cubed fully cooked ham
1 1/2 tsp minced garlic
2 tsp cornstarch
1 1/2 c chicken broth
1 1/2 tsp dried basil
1 tsp dried parsley flakes
3/4 tsp pepper
8 TSP grated Parmesan cheese, divided

Cook tortellini according to package directions.  Meanwhile in large skillet saute pepper strips in butter until crisp-tender.  Add ham and garlic; saute 5 minutes longer.  Combine the cornstarch, broth, basil, parsley, and pepper; and stir into ham mixture.  Bring to a boil; cook and stir 5 minutes or until thickened.  Add 6 TBS cheese.  Drain tortellini; toss with ham mixture.  Sprinkle with remaining cheese.

Southwestern Goulash

1 lb elbow macaroni
1 lb lean ground beef
1 med onion, chopped
1 28 oz can diced tomatoes, undrained
12 oz pkg frozen corn
1 8 oz can tomato sauce
1 4 oz can green chiles
1/2 tsp ground cumin
1/2 tsp pepper
1/4 tsp salt
2 tsp cilantro

Cook macaroni according to package directions.  Meanwhile, in a separate skillet over medium heat cook beef and onion until meat is no longer pink.  Stir in the tomatoes, corn, tomato sauce, chiles, cumin, pepper, and salt.  Bring to a boil.  Reduce heat; simmer, uncovered, 3-5 minutes to allow flavors to blend.

Drain macaroni; pour meat mixture into macaroni pan making sure to get all the sauce off the bottom and sides; add macaroni back into meat mixture.  Stir in cilantro and heat through.

Breaded Veggies

1 c seasoned fine dry bread crumbs
4 TBS grated Parmesan cheese
1/2 tsp black pepper
2 slightly beaten eggs
2 TBS milk
4 c veggie mix (we used cauliflower, brocolli, carrots, green beans, and corn)
4 sm potatoes, cut into chunks
2 TBS butter or margarine, melted

In one large bowl whisk together egg and milk; in another large bowl combine bread crumbs, parmesan cheese, and pepper.  Toss the veggies (including potatoes) 1 c at a time in the egg mixture and then toss them around the bowl with the breadcrumb mixture.  Place coated vegetables on a lightly greased cookie sheet and repeat with remaining vegetables.  Once all veggies are on the pan make sure they are single layer and drizzle melted butter over them.  Bake in a 450F oven for 30 minutes or until golden brown and tender, stirring twice throughout cooking time.

Cheese-Stuffed Chicken Breasts

6 med chicken breast halves
1/2 c ricotta cheese
1/2 c shredded mozzarella cheese
1/3 c grated Parmesan or Romano cheese
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp lemon-pepper seasoning
2 TBS margarine, melted


Cut slit chicken length-wise to make a pocket inside the chicken breasts.  To prepare stuffing mix together the cheeses and spices; spoon a rounded tablespoon of stuffing into the pocket of the chicken, fold flap back down press gently and place chicken in a baking dish.  Repeat for each piece and then brush chicken with melted butter and bake in a 400F oven for 30-45 minutes or until no longer pink.

Paprika Chicken

extra-virgin olive oil
2 lb chicken
kosher salt
1 med yellow onion, finely chopped
2 garlic cloves, minced
1/2 tsp paprika
pinch of ground red pepper
1 c chicken stock
1/3 c sour cream
2 TBS chopped parsley

Heat olive oil in skillet over medium-high heat.  Sprinkle chicken generously with salt; arrange, salt side down in hot oil and reduce to medium.  Cook chicken about 20-25 minutes  or until golden brown, turning after 15 minutes.  Transfer chicken to a plate.

Cook onion, garlic, and 1/4 tsp salt in pan drippings about 3-4 minutes, stirring often, under tender.  Stir in paprika and red pepper; cook 1 minute.  Add chicken stock and bring mixture to a boil; return chicken pieces and any collected juices to skillet.  Reduce heat and simmer, partially covered, 20 minutes until chicken is done.  Transfer chicken back to the plate.

Reduce heat to low; whisk sour cream into pan drippings and cook until sauce is warm.  Do not boil.  Place chicken back into pan with sauce and spoon sauce over chicken; sprinkle with parsley and simmer for about 5 minutes.  When serving pour remaining sauce over each piece of chicken.

Italian Baked Chicken

3/4 c mayonnaise
1/2 c grated parmesan cheese
3/4 tsp minced garlic
rosemary, thyme, oregano and parsley for sprinkling
1 c Italian style breadcrumbs
4 skinless, boneless chicken breasts

Preheat oven to 425F.  Place a wire rack on a cookie sheet and spray with cooking spray.

In one shallow bowl mix first 4 ingredients.  In another bowl pour the breadcrumbs.  Dip each breast first in the mayonnaise mixture and then in the breadcrumbs before arranging on the wire rack pan.  Bake for 20-30 minutes or until chicken juices run clear.

BLT Mac & Cheese

Ingredients:

1 Box of your chosen pasta noodles (I used medium shells)

3 Tomatoes (I used canned)

1 pkg chopped spinach (I used frozen)

1 pkg of bacon (Use as much or as little bacon as desired - can substitute pre-cooked if wanted)

8 oz cream cheese

8 oz of cheddar cheese (I used velveeta cheese)

5 cups of water

salt & pepper to taste

Directions:

*PREP*

Tomatoes - (if not canned) Wash, slice, and cut the tomatoes into cubes. Remove seeds as possible, then place to the side till needed.

Spinach - If NOT frozen, then place aside till needed. If frozen, then need to cook till thawed, but do NOT overcook.

Bacon - Cook bacon in the oven till done to desired toughness. Once bacon is cooked, break into pieces of desired size.

*Directions*

1) Bring the 5 cups of water to a boil, then add your pasta. Boil for five minutes (pasta will not be completely cooked).

2) Add the cream cheese and cheddar cheese all at once, turn heat down to medium and simmer while covered for 5 minutes, stirring occasionally to get cheese to melt.

3) Now you should turn the heat back up and cook the mixture of another 5-7 minutes. During this time, add in your spinach and bacon to the mixture, and continue to stir occasionally.

4) When the pasta has reached desired tenderness, turn off the stove, and stir in your tomatoes. Let stand for 2 minutes while the cheese thickens slightly.

Fish Chowder

1 lb haddock
32 oz chicken stock
1 tsp salt (and to taste)
4 c potatoes, cubed
1 c onion, finely chopped
1 tsp pepper (and to taste)
1 TBS parsley
2 cans evaporated milk
2 slices bacon, cooked and crumbled
1 TBS butter

Place fish in pot with chicken stock and 1 tsp salt and bring to a boil. Reduce heat and simmer for 8 to 10 minutes or until flesh of fish is opaque meaning it is done. Remove fish and set aside to cool.

Add potatoes, onion, 1 tsp pepper, and parsley, and cook until potatoes are tender.

Once the fish has cooled, cut into cubes. Once the potatoes are tender add the fish back into the pan along with milk, bacon, butter, and salt and pepper to taste. Heat until ready, but do not bring to a boil.