You are on page 1of 7


6 cooked lasagna noodles 1 lb low moisture mozzarella 1 large container Cottage Cheese 1 Egg 1 Tbsp Parsley Flakes Cup Parmesan Cheese 1 1.5 lbs Italian Sausage 1+ Clove(s) Garlic 16 oz Tomato Paste 14 oz Diced Tomatoes (drain) 8 oz tomato sauce 1 tsp Basil 1 tsp Oregano tsp Pepper Mix together in a bowl

Brown, drain fat, add tomatoes and spices. Simmer 20-30 minutes

Note: We use a 28 oz can of Crushed Italian Style Tomatoes and 8 oz of Tomato Paste

Plus spices

Layer 3 noodles, of the meat mixture, of the cottage cheese mixture, mozzarella cheese. Repeat. Bake 375 for 20-30 minutes. Let it sit before cutting.

Creamy White Chili

From Kimi Bower Ingredients:
1lb. skinless, boneless chicken breasts, cut in inch cubes 1 medium onion, chopped 1 tsp garlic powder 1 Tbsp vegetable oil 2 (15 oz) cans great northern beans, rinsed and drained 14 oz chicken broth 2 (4 oz) cans diced green chilies 2 tsp salt 1 tsp ground cumin 1 tsp dried oregano tsp black pepper tsp cayenne pepper 8 oz sour cream cup whipping cream Saut chicken, onions, and garlic powder in oil. Add beans, broth and seasonings. Bring to boil. Simmer uncovered 30 minutes. Stir in sour cream and whipping cream. Serve immediately.


Best Ever Chicken

4 chicken breasts 6 Tbsp Olive Oil 6 Tbsp Soy Sauce 6 Tbsp Honey 3 Tbsp White Vinegar 1 tsp Dried Thyme 1 tsp Paprika tsp Cayenne Pepper tsp Ground Allspice 1 tsp Pepper

Preheat oven to 375 Combine all ingredients, except chicken, in a shallow baking dish. Mix well. Pierce both sides of chicken breasts with a fork. Place in baking dish and turn chicken several times. Bake chicken, turning chicken several times in the sauce while cooking for 30 minutes. Serve over rice.

Tortellini Soup
cup chopped onion 1 tsp minced garlic Cook in 1 TBS oil for 2 minutes Stir in 1 (8 oz) pkg Tortellini 6 cups chicken broth 3 chicken Breasts 2 cups mixed veggies

Add 1 tsp bouque seasoning (see below) and tsp pepper Bring to boil, reduce heat and simmer 10-15 minutes. Top with Grated Romano cheese. 1 tsp Bouquet Carne Which is 1 Tbs Parsley 1 tsp Oragano 1 tsp Basil

1 Tbs Thyme 1 tsp Rosemary tsp Bay Leaves

Apple-Cranberry Pork Chops

4 pork chops 1 can whole cranberry sauce cup apple sauce Place pork chops in a slowcooker. Spread cranberry sauce over the top. Pour in apple sauce. Cover and cook on low heat 6-8 hours or high 3-4 hours. Serve over white rice.

Creamy Black Bean Salsa Chicken

2-4 Chicken Breasts 1 cup chicken broth 1 cup salsa 1 can (15oz) corn drained 1 can (14 oz) black beans- drained 1 package taco seasoning 1/2 cup sour cream 1 cup grated cheddar cheese

Use a crock pot. Pour broth, salsa, corn beans and taco seasoning over the chicken Cover and cook on low 6-8 hours. Remove the chicken and stir the sour cream and cheese into the sauce in the slow cooker. Pour it over chicken. (I like to shred the chicken 1 hour before its done) Serve with flour tortillas and Spanish rice.

Stuffed Jalapeno Chicken

4 chicken breasts 1 Ranch Packet Tomatoes Jalapeno Peppers Cheese Bacon (about 3 per breast)

Place chicken in a baking dish. Slice in half leaving one edge still attached. Open chicken breasts and sprinkle with ranch packet. Cover bottom half of chicken breast with tomato (2-3 slices), then jalapeno slices, then cover with cheese. Close the chicken and wrap with bacon (cover the chicken and tuck under). Bake at 350 for 40 minutes.

Asian Dressing Chicken Stir-Fry


Cook the pasta as directed on the package, adding the broccoli to the boiling water for the last 3 minutes of the pasta cooking time. Spray skillet with cooking spray, heat on medium-high, add chicken and cook 6-8 minutes or until cooked through stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper. Cook 1 minute stirring occasionally. Mix the chicken mixture lightly with the drained pasta. Sprinkle with peanuts.

8 oz angel hair pasta 2 cups broccoli florets 1 lb Chicken breasts cut into thin strips cup Kraft Asian Toasted Sesame Dressing 2 Tbsp Soy Sauce tsp each: Ground Ginger, Garlic Powder, Crushed Red Pepper 1/3 cup chopped Dry Roasted Peanuts

Asian Chicken Lettuce Wraps

Soy Marinade:
2 Tbsp Soy Sauce 2 Tbsp Chicken Broth 2 Tbsp Brown Sugar 2 Tbsp Water 2 Garlic Cloves, minced

Chicken Filling:

2 Chicken Breasts, cooked 2 Scallions, chopped (green and white parts) 4 oz Water chestnuts, chopped 2 Tbsp Sesame Oil or Peanut Oil 4 oz fresh Shiitake Mushrooms, chopped

Marinade: combine all the ingredients in a bowl and mix well. Filling: Finely chop the chicken (food processor). Combine the chicken, chestnuts, mushrooms and scallions in a sealable bag and turn to mix. Add the marinade and turn to mix. Marinate in the fridge for 3-10 hours. Cook: heat the pan over high heat. Add the sesame oil and heat until the oil is hot but not smoking. Add the filling to the wok. Reduce the heat to medium-high and cook for 10 minutes stirring frequently. Wrap: put 2-3 spoonfuls of the chicken filling onto each lettuce leaf. Roll like a burrito and enclose the filling.

Garlic Chicken Pasta

16 oz farfalle pasta 4-6 chicken breasts (boneless,skinless) 1 (12oz) Lawrys mesquite marinade with lime juice 1 lb bacon (bake in oven 400) 1 cup heavy whipping cream 2-3 crushed garlic cloves 1 Tbsp pepper cup butter cup Parmesan cheese

Put chicken in the crockpot with the bottle or marinade on LOW for 6 hours. Boil pasta. Cut chicken. Melt butter; add garlic, whipping cream, pepper, Parmesan cheese and bacon. Whisk together on low heat for 3-4 minutes. In a LARGE bowl, pour over pasta and chicken and stir through.

Waffle Cookies
1 cups Margarine 2/3 cup cocoa Heat on stove until melted together Add: 2 cups sugar 6 eggs 3 (-) cups flour 3 tsp Vanilla Spoon onto waffle iron. Cook about 1 minute 10 seconds. ICNG: 2 TBS butter tsp (+) vanilla 1 lb powdered sugar canned milk to desired consistency

German Chocolate Deluxe Cake

1 cup coconut 1 cup chopped nuts Spread in a greased 9X13 pan Mix German Chocolate cake mix as directed and pour over coconut and nuts. Melt together: 1 cup butter 8 oz cream cheese Add 2 cups powdered sugar. Drizzle this mixture over the cake batter. Bake at 350 for 1 hour.

Chocolate Chip Cookies

2 1/2 c. flour 1 tsp baking soda 1 c. margarine softened 1/4 c. white sugar 3/4 cup brown sugar 1 tsp vanilla 1 small package vanilla instant pudding mix (dry) 2 eggs 1 bag or 2 cups milk chocolate chips

Cream together the margarine, sugars, vanilla and pudding mix. Beat until smooth. Add eggs, stir in flour and baking soda. Mix until well blended. Add chocolate chips. Bake at 350 for 13-14 minutes.