Meatloaf

by Valerie Halladay

1 lb lean ground beef
1/2 lb ground maple flavored sausage
1 cup V-8
¾ cup oats (quick or regular)
1 egg slightly beaten
2 tbls dried onion
1 tbls Worcestershire Sauce
½ tsp Salt
¼ tsp Pepper
1 cup ketchup
3/4 cup brown sugar

Mix beef and sausage until well blended. Add the remaining ingredients (except ketchup & brown sugar) and mix with hands until well combined, but don’t over mix. Place mix in a glass loaf pan. Top with ketchup and sprinkle with the brown sugar. Place a cookie sheet under the pan to catch the sugar that boils over. Cook for 1 hour at 350 degrees.

Pulled Pork Sandwiches

This is actually Stephanie W. recipe - Valerie

1 c BBQ sauce
1 c ketchup
1/4 c brown sugar
1/8 c. red wine vinegar
2 T dijon mustard
2 T Worcestershire sauce
1/2 t. salt
1/4 t. black pepper
1/4 t. garlic powder

4 lbs of pork

Cut pork in to chunks pour sauce over and simmer until fork tender. Shred and serve on sandwich rolls.

Cafe Rio Salads

by Valerie Halladay

Sweet Pork
6 lbs pork
1 can coke
16 oz can red enchilada sauce
2 cups brown sugar
Cut up pork into chunks. Cover with water and simmer for several hours until fork tender. Shred pork put in crock pot cover with mixture of coke, enchilada sauce & brown sugar. Simmer on low until ready to serve.

Cilantro Lime Rice
(I double this to match the amount of meat)
1 cup uncooked rice
1 tsp butter
1 clove garlic, minced
1 tsp grated lime peel
1/8 tsp black pepper
2 cups chicken broth
2 tbs chopped fresh cilantro
Combine rice, butter, garlic, lime peel, pepper and brothw in a 2 or 3 quart saucepan. Bring to boil; stir once or twice. Reduce heat; cover and simmer 15 min. or until rice is tender and liquid absorbed. Stir in cilantro. (makes 3 cups)

Southwest Dressing
1 pkg Hidden Valley Ranch dressing mix
1 pkg Hidden Valley Fiesta Dip mix
2 cups milk
2 cups mayo
Cilantro
16 oz avocado chip dip (not zesty)
2 limes
Mix dressing mix and dip mix with milk and mayo. Add cilantro to tastes, add juice of two limes and avocado dip. refrigerate at least 30 minutes before serving. Makes over a quart of dressing.

Flour Tortillas
Buy uncooked tortillas and cook right before serving (grill them over a skillet for 1-2 minutes)

To assemble
Place ingredients in the following order:
1. Flour tortilla
2. Lime Rice
3. Black beans, rinsed, drained and warmed
4. Sweet Pork
5. Romaine lettuce, cheese, tomatoes, etc
6. Southwest dressing
7. chips (if desired)

Chicken Cordon Bleu

by Valerie Halladay

6 medium whole chicken breast, skinned and boned
6 slices of Swiss cheese
6 slices of cooked ham
3 T all purpose flour
1 t. paprika
6 T. butter
1/2 cup dry white wine or apple juice or even water
1 chicken flavor bouillon cube
1 T cornstarch
1 cup heavy or whipping cream

1. Spread chicken breast flat; fold cheese and ham slices to fit on top; fold breast over filling and fasten edges with toothpicks.
2. On waxed paper mix flour and paprika; use mixture to coat chicken pieces.
3. In 12-inch skillet over medium heat in hot butter cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low cover and simmer 30 minutes or until fork-tender; remove the toothpicks.
4. In cup blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly until thickened and becomes a smooth cream sauce; serve over chicken.

I like to serve with rice since you have all of that rich sauce.

Pizza Rolls

This idea has travelled around the neighborhood and my family loves them! I will post a picture later because they really are pretty! -Lacey

Use any pizza dough you want, refrigerated or fresh. Here's an easy basic dough recipe that you can make without a mixer.

Pizza Dough:
1 Tb or 1 pkg yeast
1 cup very warm water
1 tsp sugar
1 tsp salt
1 Tb oil
2 1/2 cups flour (approximately)

Dissolve yeast in water. Add sugar, salt and oil. Mix well. Add flour 1 cup at a time until soft dough is formed (I usually have to knead in the last little bit). Knead until smooth.

Pizza Rolls:
Roll the dough out into a big rectangle. Add your toppings of choice (cheese, pepperoni, olives, mushrooms, peppers, etc.). Do not add sauce! It will make them soggy and gross! Roll the dough up like a big jelly roll and cut into pizza rolls (use a piece of thread or floss to cut the dough. It won't squish them.) Place on a baking stone or lightly greased cookie sheet. Bake at 350 degrees for 15-20 minutes or until lightly browned. Dip pizza rolls in sauce of your choice.

*Try shredded chicken, red onions, chopped cilantro and bacon. Dip in BBQ sauce for a delicious BBQ chicken pizza roll! My favorite so far!

Cola Pork Chops and Roasted Potatoes

I made this for dinner tonight and it was yummy! Pork chops have a tendency to be quite dry but these were nice and moist. Add some steamed fresh green beans and you've got a fabulous dinner! Lacey

Cola Pork Chops:
1 cup ketchup (I used 1/2 c. ketchup, 1/2 c. BBQ sauce)
1 cup Coke (or some other lame cola-flavored carbonated beverage)
2 Tb. brown sugar
8 pork chops
flour
garlic powder
onion powder
pepper

Preheat oven to 350 degrees.

Mix together ketchup (and BBQ sauce), Coke and brown sugar.

Season pork chops with garlic powder, onion powder and pepper. Roll in flour and brown in saucepan before baking. Place pork chops in baking pan and pour cola mixture over, coating well. Sprinkle with salt and pepper.

Bake uncovered for about an hour depending on the thickness of the pork chops.

*After baking, I used a little corn starch to thicken up the sauce.

Roasted Potatoes:
3 medium potatoes cut into chunks
2 Tb. olive oil or butter, melted
1/2 tsp. onion powder
1/4 tsp. garlic salt
1/4 tsp. pepper
1/8 tsp paprika

Place potatoes in greased 9x9x2 baking pan. Combine oil and seasonings. Drizzle over potatoes, tossing to coat. Bake covered, in a 325 degree oven for 45 minutes. Stir potatoes. Bake uncovered, 10-20 minutes more or till potatoes are tender and brown on edges.

*To speed it up, roast potatoes, uncovered in a 450 degree oven for 30 minutes, stirring occasionally.
** I stuck the potatoes in the same time I stuck my pork chops in (at 350 degrees) and they turned out great!

Alice Springs Chicken

I completely stole this off someones recipe blog and I have no idea how it taste but it sure does sound yummy and doesn't look too complicated to follow. I'm going to try it as soon as I get all the ingredients together. If someone else tries it before me, let me know how it turned out.

Kristy



Alice Springs Chicken (from Outback Steakhouse) :

4 Chicken Breast (boneless, skinless)
Honey Mustard (recipe below)
6 pieces bacon, fried and sliced in half
1/2 tsp McCormick Season All (I use more than this)
1 C. Sliced Mushrooms, if from can or jar make sure they are drained
3 C. Shredded Colby / Monterey Jack Cheese
Parsley for Garnish (yeah, right)

Prep:Rub raw chicken breast with Season All and set aside to marinate for about 1 hour. While the chicken is marinating, fry bacon until crisp and drain. Shred cheese and set aside.
**This is as long as I have ever let the chicken marinate. I have never had the patience to wait the whole hour.
Saute chicken on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove from pan and place in baking dish or on cookie sheet.Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded cheese. Bake in oven heated to 350. Sprinkle with parsley and serve with extra honey mustard, if desired.

Honey Mustard:
1/2 C. Prepared Salad Mustard
1/4 C. Honey
1/4 C. Light Corn Syrup
1/4 C. Mayonnaise

Blend all together until completely smooth and free from lumps. The corn syrup may be adjusted depending on how sharp the mustard is to your taste.
**I ususally half this recipe and have plenty of honey mustard to coat my chicken.

Olive Garden's Alfredo Sauce

Knock off of the original that is pretty close. I've served it at a play group a few years back and it was a total hit. (warning high in fat)





Ingredients:

2 cups heavy cream
1/8 teaspoon garlic powder
1/2 cup butter
1/8 teaspoon pepper
1/4 cup parmesan cheese

optional:

Snipped Fresh Chives

Add all ingredients, except chives, in a medium sauce pan, let simmer for 12 minutes or until the desired consistency is reached. Add snipped fresh chives if you like

Serve over your choice of pasta noodles or if you want, you can just have it as a dipping sauce for your bread sticks! Add grilled chicken breast cut in strips for even more deliciousness.

-Kristy's Kitchen

Southwestern Chicken Wraps

2 c. minute rice

4 Tbsp. soy sauce

4 chicken breasts, cut into strips

1 Tbsp. oil1 can black beans (rinsed and drained)

1 c. salsa

8 flour tortillas

romaine lettuce, chopped tomatoes

Prepare rice as directed adding 1 Tbsp. soy sauce to boiling water. While rice is cooking, cook chicken in hot oil. Stir in black beans, salsa and remaining soy sauce. Add rice. Heat through. Roll mixture in tortillas and serve with lettuce and tomatoes.

From Brooke B.

Ceasar Club Sandwich

2 Chicken breasts

Good olive oil Kosher salt and freshly ground black pepper

5 pieces bacon

1 large garlic clove, chopped

2 tablespoons chopped fresh flat-leaf parsley

1 large ciabatta bread (or 4-5 small ciabatta rolls- better the bread, better the sandwich)

2 ounces Spinach

12 sun-dried tomatoes in oil (I didn't have any so I used regular tomatoes, but it would be even better with sun dried tomatoes)

2 to 3 ounces Parmesan, shaved

Homemade Caesar Dressing (if you're really ambitious; I was lazy and used some from a bottle.)

1 large garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons anchovy paste
1 teaspoons Dijon mustard
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup good mayonnaise

DIRECTIONS

Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, and slice the meat thickly. Set aside.

Meanwhile, place the bacon on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.

Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)

Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the spinach on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy bacon, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of spinach. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.

- from the kitchen of Jenny G.

Chili-Lime Chicken Kabobs

From the backyard grill at the Willdens (it's too hot to be cooking in the kitchen).

INGREDIENTS:
3 T olive oil
1 1/2 T red wine vinegar
1 lime, juiced
1 t chili powder
1/2 t paprika
1/2 t onion powder
1/2 garlic powder
cayenne pepper to taste
salt and freshly ground pepper to taste
1 lb skinless, boneless chicken breast halves - cut into 1 1/2 in cubes
skewers

DIRECTIONS:
1. In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.

2. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.

3. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

**The kabobs were a big hit with my kids. They really liked eating the chicken off the "stick".

Ham & Cheese Turnovers

I stole this from my friend Emily N.'s blog and will be trying these tomorrow. They look yummy!

1 pound package refrigerated pizza dough

8 ounces deli ham, thinly sliced

4 ounces swiss cheese, thinly sliced

1/2 yellow onion, cut into thin rings

2 teaspoons whole-grain mustard

2 tablespoons extra-virgin olive oil

1 small head romaine lettuce, torn into pieces

Heat oven to 400 degrees. Roll the pizza dough intoa 14-inch circle and cut into 8 triangles. Stack a piece of the ham, cheese, and onion on the bottom of each triangle and roll the dough up around the filling. (Some of the filling will stick out the ends.)

Transfer the rolls to a parchment-lined baking sheet. Bake until golden and crisp, about 20 minutes.

Combine the mustard and oil in a medium bowl and toss with the romaine. Serve with the turnovers.

Won Ton Chicken Salad

1 pkg. won ton wrappers (fried)

4-8 chicken breasts (shredded)

1/2 c. chopped green onions

sliced almonds

2 heads of lettuce


*Do not mix salad mix and dressing until ready to serve.

Dressing
1 c. oil

1/2 c. sugar

1/2 c. vinegar

3 tsp. salt

3 tsp. pepper

Mix sugar, vinegar, salt and pepper until dissolved. Wisk in oil until completely combined. Pour over salad mix when ready to serve.

We (Blackner5) usually have fruit and some type of roll with this salad. You could also take advantage of the roasted chickens you can get at the store, just shred the meat. That would make for an even quicker meal. Yummy!

- Recipe shamelessly stolen by Kristy off the blog of Brooke Blackner!!! :0

Baked Four Cheese Pasta

4 slices of bacon, chopped fine
1 small onion, chopped fine
2 garlic cloves, minced
3 cups low-sodium chicken broth
1 cup heavy cream (I used half cream and half 2%)
3/4 pound penne
1/2 cup grated Parmesan cheese
1 cup frozen peas
salt
pepper
1 cup shredded Italian 4-cheese blend (or whatever commercially available preshredded Italian cheese blend is available at your store)

1. Pre-heat oven to 450.
2. Cook bacon, drain fat leaving a tiny bit of bacon fat to cook the onion and garlic in. Cook over med. high heat until onion is softened - about 5 minutes. Add broth, cream, pasta, and 1/2 tsp salt. Cover and bring to boil. Once boiling, reduce heat to med. low and simmer, stirring frequently until pasta is tender - about 15 minutes.
3. Off heat, stir in Parmesan and peas(I threw the peas in the microwave for a few minutes before adding) and season with salt and pepper.
4. Transfer to a pretty 2qt casserole dish and sprinkle with shredded cheese. Bake until cheese is melted and spotty brown- about 5 minutes
This is a rich Italian restaurant style meal. If you want a date night at home, I think it's a yummy (very fattening) meal. Add some Pugalese bread from Costco and a salad
From the kitchen of SARAH JANE :)

Crockpot Chicken

This is probably one of our most favorites of all time. It's quick and easy and very delicious! If you already have the recipe (I'm sure most of you do). Brook B.

Crockpot Chicken:
4 boneless, skinless chicken breasts
1 8 oz. pkg. cream cheese
1/2 c. butter or margarine
1 can cream of chicken soup
1/2 can of water
1/2-1 pkg.
Italian dressing seasoning

Boil chicken breasts until done, about 30 minutes. While chicken is cooking put cream cheese, butter, soup, water and seasoning in large crockpot. Set crockpot to high. When chicken is done add to sauce. Cook for 4-6 hours. Before serving, shred chicken and add back to sauce.We serve our's over penne noodles but I know some people serve it over rice. Add a salad and some garlic bread and you've got an awesome dinner. (Not WW friendly, sorry!)

Honey-Lime Chicken Enchiladas

4 T. honey
3 T. lime juice
1 T. oil
2 tsp. chili powder
¼ tsp. garlic powder
1 can mild green enchilada sauce (I used a large can)
1-2 lbs. cooked chicken
shredded cheese
Flour or corn tortillas (flour is better in my opinion )
Mix honey, lime juice, oil, chili powder and garlic powder in a large bowl. Then add shredded chicken, mix well. Fill tortillas with chicken mixture, add cheese and roll up. Put a layer of enchilada sauce on the bottom of a 9x13 pan. Place enchiladas in pan and cover with remaining enchilada sauce. Bake covered about 30 minutes at 350. Sprinkle cheese on top and return to oven uncovered until cheese melts. (I bet the honey lime chicken would be great on soft tacos or on a salad.)
***Note to chubby chicas... I didn't use the shredded cheese on mine and it tasted great. Also, I doubled the honey lime sauce for extra flavor..I recommend it.
From the kitchen of SARAH JANE :)

Pita Bread Chicken

So, this is pretty much your basic chicken salad - but stuffed inside these soft, thick pitas is pure heaven! I've made this dish a couple of times already this summer! Thanks Sarah Jane for the pita recipe! Enjoy! Oh, and I don't know how to take pictures of food so trust me when I say these looked good when we ate them! Lacey



Salad:
2 cups cooked chicken
1/2 cup diced celery
1/4 cup chopped green onions
2 hardboiled eggs (I usually forget to add these)
1 Tb. lemon juice
1/2 tsp salt
1/4 tsp pepper
3/4 cup mayo

Combine and let sit in refrigerator.

Pita Bread:
2 cups flour
2 1/4 tsp. quick rise yeast
1/2 tsp. salt
1 1/4 cup hot water
1-1 1/2 cups flour

Combine first four ingredients. Beat well about 1 minute. Mix in remaining flour using just enough to make a soft, not sticky dough. Turn out on floured board and continue to knead for 5 min.

Divide into 8 balls. Roll out each one to about 1/4 inch thick and 6 inch diameter. Place on a very lightly greased cookie sheet sprinkled with cornmeal.

Let rise in warm place for 25-35 minutes. Bake at 450 for 4 min. and then turn over for 4 more min. or until lightly brown. Wrap immediately in a dish towel for 3-4 min.

**These bad boys are perfect as they are, but to add a little something, throw some butter in a pan and lightly toast them . You won't be disappointed!