Ingredients

• 2 tablespoons margarine
• 1/4 cup parmesan cheese (grated)
• 1 medium onion (chopped)
• 1 clove garlic (minced)
• 4 chicken breasts or legs
• 1 can (10 ounce) condensed cream of mushroom soup
• 1/2 cup milk
• 1 tablespoon parsley (chopped)
• 1/2 pound spagehetti

Directions

In a skillet saute onion and garlic in margarine until
tender. Add chicken and brown on both sides. Stir in
mushroom soup, milk and parsley. Simmer covered for 30
minutes. Meanwhile cook pasta according to directions,
cooking only minimum time indicated, drain and put
into a baking pan. Arrange chicken pieces on top,
cover with sauce and sprinkle with parmesan. Bake at
400 degrees for approximately 20 minutes.
This easy chicken recipe serves 4

Ingredients

• 1 1/2 pounds cooked ham (cubed)
• 1/4 cup chopped dill pickle
• 2 cups of medium thick gravy or seasoned white sauce
• paprika
• 1 minced onion
• 2 beaten eggs
• 1 cup milk
• 1 can (15 ounce) corn niblets
• 2 tablespoons margarine (melted)
• 1 cup pancake mix

Directions

Grease a 2 quart casserole dish. Combine ham, gravy,
and onion. Spread in casserole. In a bowl, stir the
eggs, milk, corn, pepper, and margarine. Beat in
pancake mix and dill pickles. Pour over meat mixture.
Sprinkle with paprika and bake at 400 degrees F. for
30 to 35 minutes. Serves 4.

Ingredients

• 1 pre-cooked ham
• 1 can Mountain Dew soda
• 1 small can crushed pineapple (with juice)

Directions

Place ham in crockpot. Pour Mountain Dew over ham. Pour crushed pineapple with its juice over ham. Cook for 4 to 5 hours on HIGH or for 8 to 10 hours on LOW, depending upon the size of the ham.

Ingredients

• 1 to 1 1/2 pounds boneless, skinless chicken breasts
• 1 (12 ounce) can orange soda
• 1/2 cup soy sauce

Directions

Place chicken in crockpot. Combine soy sauce and orange soda. Pour over chicken. Cover; cook on LOW for 5 to 6 hours.

Serve over hot, cooked rice.

Ingredients

• 1 cup finely chopped onion
• Cooking spray
• 3/4 cup low-salt beef broth
• 1 tbsp. tomato paste
• 3/4 cup merlot or other dry red wine
• 2 tsps. Dijon mustard
• 1 tbsp. chopped fresh rosemary
• Preheat grill or broiler.
• 1/2 tsp. salt
• 1/4 tsp. dried Italian seasoning
• 2 garlic cloves, minced
• 1-pound flank steak, trimmed

Directions

Combine onion, beef broth, wine, rosemary, salt, Italian seasoning and garlic in a large, ziptop plastic bag. Add steak; seal bag. Marinate in refrigerator 20 minutes, turning once. Remove steak from bag, reserving marinade.

Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices; keep warm.

While steak cooks, combine reserved marinade, tomato paste and mustard in a medium saucepan over medium-high heat, stirring well with a whisk. Bring to a boil, and cook until reduced to 1 cup (about 7 minutes). Serve the sauce with the steak.

Makes 4 servings (serving size: 3 oz. steak and 1/4 cup sauce).

Nutrition information per serving: 203 cal, 8.8g fat (3.6 g saturated fat), 23.8g pro., 6.1g carbo., 1.1g fiber, 54mg chol., 445mg sodium.  

Ingredients

• 1 lb ground beef
• 3/4 cup whole wheat bread crumbs
• 1/2 cup mesquite meal
• 1/2 cup diced onion
• 1/2 tsp minced garlic
• 2 each Chiltepin peppers, crushed (optional)
• 1 Tbsp worstershire sauce
• 2 eggs
• 1/4 cup tomato sauce
• 1/2 cup bell peppers
• 1 Tbsp sweet basil

Directions

Preheat oven to 350°F.
In a large bowl place meat, bread crumbs, eggs & mesquite meal and mix together.
Add remaining ingredients and mix together.
On a piece of plastic wrap form meat mixture into a log shape about 3″ in diameter and 8 to 10 inches long. Wrap meat tightly in the plastic wrap.
Tear off a piece of aluminum foil and wrap the meat again tightly and place into oven on a casserole dish or baking pan.
Cook for 45 minutes or until pressure on meatloaf feels firm.
To remove from foil and plastic wrap carefully open one end of aluminum and drain of juices. Slide meatloaf out of foil wrap. Cut plastic wrap open on one end and slid meatloaf out onto your casserole or baking pan.
Pour over top of meatloaf tomato sauce or ketchup and return to the oven for 10 more minutes then serve.

Ingredients

• 6 boneless, skinless chicken breasts
• 12 pcs bacon
• 2 cups sour cream
• 1/4 cup heavy cream
• 4 Tablespoons soy sauce
• 1/4 teaspoon ground ginger
• Salt and pepper to taste
• 3 Tablespoons butter

Directions

Preheat oven to 325 F.

Melt butter and distribute across the bottom and sides
of a Corning or Pyrex casserole dish. Lightly fry bacon
until partially done – not crisp. Wrap two pieces of
pliable bacon around each chicken breast and arrange
them in the baking dish.

In small bowl mix sour cream, cream, soy sauce, and
ginger. Pour over chicken, salt and pepper top as you
like, and bake in 325 F oven for two hours –– the first
hour foil or lid-covered and then uncover for the
second half of the cooking time.

Serves 3
4 carbs per serving.

Ingredients

• 1 lb Chicken breast, boned
• 1/4 ts Sesame oil
• 1/2 cup Chicken stock
• 1 cup Rice stick, broken up
• 1 tb Sherry
• 2 cup Oil for deep-frying
• 1/2 ts Ginger root juice
• 1 ts Sugar
• 1 pinch Salt
• 1/2 cup Condensed milk or light cream
• Cornstarch paste

Directions

*Note: The term “velvet” denotes a method of poaching
chicken breast to turn it white and make the texture
very soft and smooth. Care must be taken to use
simmering liquid for just long enough to cook the
chicken through. Boiling water or prolonged poaching
will toughen the texture.

Velvet chicken:
Heat 6 cups of water to boil.
Reduce to simmer.
Remove skin from chicken breast; cut breast into 1″
chunks.

Simmer in uncovered pan for 3-5 minutes, until meat is
cooked through.

Sauce: In wok or sauce pan, heat chicken stock, sherry,
ginger juice, sugar & salt.

When sauce is very hot, slowly add condensed milk or
cream.

Stir to combine.

DON’T ALLOW SAUCE TO BOIL.

Dribble in corn- starch paste to thicken.

Enrich with sesame oil.

Add chicken before serving to reheat.

Rice stick: Heat oil in wok for deep-frying until hot
enough to puff up rice stick but not brown it.

Fry in small batches; drain.
Process takes just seconds.
Place rice stick on platter; cover with chicken.

Ingredients

• 6 to 8 boneless skinless chicken breasts
• 2 cans cream of chicken soup
• 1 can Cheddar cheese soup
• Several dashes of garlic powder

Directions

Place chicken breasts in crockpot.
Mix the soups and garlic powder together.
Pour over the top of the chicken.
Cook on LOW for about 8 hours.

Ingredients

• 4 Whole chicken breast, split, skinned and boned
• 1/4 tsp salt
• 1 can (16 oz) sauerkraut, well drained
• 4 (6×4 inch) slices Swiss cheese
• 1 1/4 cups Thousand Island Salad Dressing

Directions

Preheat oven to 325 degrees.
Place chicken in a single layer in a greased baking pan. Sprinkle with salt and pepper.
Press excess liquid from sauerkraut; spoon over chicken. Arrange cheese slices over sauerkraut.
Pour dressing evenly over the top.
Cover pan with aluminum foil.
Bake about 1 1/2 hours or until chicken is tender.