Stuffing-Crusted Creamy Chicken Casserole
Serves 6

1 package (6 oz.) Stove Top Stuffing Mix for chicken
6 small boneless, skinless chicken breast halves (about 1 and a half pounds)
1/2 t. garlic powder
1 bag (16 oz.) frozen stir-fry vegetables, thawed and drained
1 can (7 oz.) whole kernel corn, drained
1/4 c. Reduced Fat Ranch Dressing
1 1/2 c. hot water

• Preheat oven to 400. Sprinkle 1/2 c. of the stuffing mix evenly onto the bottom of a 9 x 13 baking dish; top with the chicken. Sprinkle evenly with the garlic powder. Cover with the stir-fry vegetables. Mix corn and dressing; spoon over vegetable layer. Set aside.
• Add hot water to remaining stuffing mix; stir until just moistened. Spoon evenly over corn mixture.
• Bake 30 minutes or until chicken is cooked through (17o degrees)

Variations:
Prepare as directed, substituting your favorite frozen vegetables for the stir-fry veggies.

Basic Pancakes
Serves 4

1 c. AP flour
2 T. sugar
2 t. baking powder
1/2 t. salt
1 c. milk
2 T. butter, melted, or vegetable oil
1 large egg

• Preheat oven to 200; have a baking sheet to keep cooked pancakes warm in the oven.
  
• In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside
• In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture, whisk until just moistened (do not overmix, a few lumps are fine)
• Heat a large skillet (nonstick or cast-iron) or griddle over medium heat. Grease skillet.
  
• For each pancake, spoon 2-3 T. of batter onto skillet.
• Cook until surface of pancakes have some bubbles and a few have burst; 1-2 minutes. Flip carefully and cook until underside is browned.
  
• Transfer to baking sheet, keep warm in the oven until the rest of the pancakes are finished.
• Serve warm, with desired toppings.

Pancake variations

• BUTTERMILK: Add 1/2 t. baking soda to dry mixture. Replace milk with low-fat buttermilk.
• YOGURT: Add 1/2 t. baking soda to dry mixture. Replace the milk with 2/3 c. plain (or vanilla) low-fat yogurt and 1/3 c. milk
• WHOLE-GRAIN WITH YOGURT: Replace the all-purpose flour with 1/2 c. whole-wheat flour, 1/4 c. each cornmeal and wheat germ, and 1/2 t. baking soda. Replace the milk with 2/3 c. plain (or vanilla) yogurt and 1/3 c. milk

To make and store extra mix:

Whisk together 3 c. flour, 6 T. sugar, 2 T. baking powder, and 1 1/2 t. salt. Store in an airtight container in a cool, dry place. This makes enough for 12 servings of 3-4 pancakes per person. For four servings: place 1 1/4 c. mix in a bowl. In a seperate bowl, whisk together 1 c. milk, 2 T. melted butter or oil, and 1 large egg, add to dry milk and whisk just until combined.


How to freeze pancakes:

Stack cooled pancakes between squares of waxed paper; place in a resealable plastic bag or airtight container. Freeze up to 3 months. Reheat on a baking sheet in a preheated oven at 350.

Chicken Gruyere Bisque

4T butter
1/2 c finely chopped onion
1 stalk finely chopped celery
2 carrots, peeled & grated
2 pints half-n-half
8oz cubed gruyere cheese
2 c cooked, minced chicken
dash of white wine
1 tsp dried tarragon

• In soup pot melt butter and saute veggies until soft, remove from heat.
• In saucepan heat 1 cup half-n-half and cheese,stirring constantly until chees is melted. Add remaining half-n-half and heat thoroughly. Add veggies and chicken, stir well. Add wine and tarragon

Serves 6

Mexican Pork and Black Beans

1 pound black beans, cooked
1 pound boneless pork sirloin -- cut in 1" cubes
1 tsp chili powder
1 tsp ground coriander
2 tsp salt
1 onion, chopped
1 garlic clove, minced
16 ounces stewed tomatoes, broken up
2 cups water
Freshly-ground black pepper to taste
Fresh cilantro leaves

• Put beans in crock pot. Toss pork with chili powder,coriander and salt.
• Lightly brown onion and garlic with pork in ungreased skillet.
• Mix tomatoes into crockpotwith their juice. Add meat, pepper and 2 cups water.
• Cover and cook 9 hours on LOW. Ladle over rice and garnish with cilantro.

Pork Tenderloin with Dijon Cream Sauce

Serves: 2
Prep time: 15 min
Cook time: 15 min

1# pork tenderloin, cut into 1" slices
Seasoned flour (S&P)
2 Tbl. butter, divided
2 tsp. canola or olive oil
2 green onions, sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard - or more to taste
salt and pepper to taste

• Preheat oven to low, about 170 degrees.
  
• Pound pork medallions to 1/2" thick.
  
• Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.
• Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)
• Add the remaining 1 tablespoon butter to pan.
  
• Add white part of onion, saute for 1 minute.
  
• Add wine or vermouth, simmer until reduced to about 3 tablespoons.
  
• Add cream, simmer 2 - 3 minutes until thickened.*
  
• Stir in Dijon, add salt and pepper to taste.
  
• Spoon sauce over pork, garnish with green part of onion.
  

*If sauce ends up too thick for your liking, add a little water, but no more than 1/4 cup.

Pork Tenderloin with Dijon Cream Sauce

Serves: 2
Prep time: 15 min
Cook time: 15 min

1# pork tenderloin, cut into 1" slices
Seasoned flour (S&P)
2 Tbl. butter, divided
2 tsp. canola or olive oil
2 green onions, sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard - or more to taste
salt and pepper to taste

• Preheat oven to low, about 170 degrees.
  
• Pound pork medallions to 1/2" thick.
  
• Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.
• Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)
• Add the remaining 1 tablespoon butter to pan.
  
• Add white part of onion, saute for 1 minute.
  
• Add wine or vermouth, simmer until reduced to about 3 tablespoons.
  
• Add cream, simmer 2 - 3 minutes until thickened.*
  
• Stir in Dijon, add salt and pepper to taste.
  
• Spoon sauce over pork, garnish with green part of onion.
  

*If sauce ends up too thick for your liking, add a little water, but no more than 1/4 cup.

Grilled Fish with Brazilian Garlic Marinade

6 cloves garlic, peeled and quartered
1/2 medium onion, peeled and quartered
1/2 red sweet pepper, cored and seeded
2 Tblsp. olive oil
1/4 cup dry white wine
2 Tblsp. ketchup
2 tsp. sweet paprika
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup freshly snipped cilantro
1-1/2 lb. fish steak or fillets, such as sea bass, swordfish, tuna, or salmon -- cut 1" thick

• For marinade, combine the garlic, onion, red pepper, oil, wine, ketchup, paprika, salt, and pepper in a blender or food processor. Process until smooth. Transfer to a shallow baking dish and stir in cilantro. Add the fish, spooning marinade over fish. Marinate in refrigerator for 2-4 hours, turning occasionally.
  
• Drain fish, reserving marinade. Grill fish on rack of an uncovered grill directly over medium coals for 5 minutes.
  
• Turn fish and brush with reserved marinade. Grill 3-7 minutes longer or until fish flakes easily with a fork.

Individual Chicken Meat Loaves

• Take about a pound of ground chicken (ground beef or turkey would work, too) and add any of the following until it reaches meatloaf consistency: one egg, breadcrumbs, minced onion, granulated garlic, shredded cheddar cheese, chopped carrots or celery...I'm sure there's more, be creative!
• Shape the meat into individual loaves. I usually make about 4 with one pound.
• Combine 1/2 c. ketchip, 1 T. dijon mustard, and 1/2 c. brown sugar. Spread over the meat loaves.
• Bake at 350 for about 15 minutes, or until done.

Mike's awesome chicken soup

• Sautee 1/2 cup of chopped onions, 4 baby carrots chopped, and 2 cloves of garlic in olive oil.
• Once the onions begin to clarify, add 1/8 cup of chopped green onions. Continue to saute for another minute.
• Add one chicken breast, cut into cubes and begin to caramalize the chicken.
• Add a 1/2 cup of white wine to deglaze the pan.
• Slowly add a can of Cream of Chicken and Mushroom soup and the equivalent of 3 cans of water. Stir often.
• Add salt and pepper to taste. Add cooked pasta or rice if desired.

Curry-Marinated Baked Chicken

4 boneless, skinless chicken breasts
1 c. plain low-fat yogurt
2 t. curry powder
1 t. ground ginger
1 t. ground coriander
3/4 t. cumin
1/2 t. salt
1/4 t. pepper

Combine all ingredients and marinade for at least one hour, up to overnight.

Garlic-Ginger Lime Marinade

1 cup lime juice
1 teaspoon salt
1 tablespoon ginger root, grated
4 cloves garlic, pressed
1/4 cup olive oil

Throw all ingredients in a large, zipper-topped plastic bag,
mush it around to mix, then toss in your meat, chicken or fish (a
steak-like swordfish or mahi mahi would work, but a delicate
fish would fall apart). Place in the refrigerator and turn
whenever you remember. Not necessary, but will give you a more
even distribution of the flavors.

When the meat is marinated to your liking (you'll marinate fish
the least amount of time, then chicken and meat the longest;
from about 1 hour all the way to 8 hours), pull it out, throw it
on a medium high barbecue (that has been preheated for at least
10 minutes) and cook it to desired doneness. YUM!

This wonderful marinade will also work with veggies. So have
fun!

recipe courtesy of the savingdinner.com newsletter

Lighter Lasagna Roll-Ups

1 c. low-fat ricotta cheese
1 package (10 oz) thawed spinach OR 10 oz. cooked ground beef, lean
1 large egg white
1/2 t. basil
1/2 t. oregano
1/4 t. garlic herb seasoning
1/4 t. nutmeg
1/4 t. salt
1/4 t. black pepper
1/4 c. shredded mozzarella cheese made with 2% milk
1/4 c. grated parmesan cheese
6 lasagna noodles, cooked according to package directions
1 can (15 oz.) spaghetti sauce

• Preheat oven to 350 degrees
• For spinach rolls, squeeze moisture from thawed spinach
• In a bowl, mix together ricotta, egg white, basil, oregano, garlic herb seasoning, nutmeg, salt, pepper, half the mozzarella, and half the parmesan cheese. Add the beef or spinach.
• Lay each noodle on waxed paper. Dividing equally, spread filling down length of noodle. Roll up each noodle.
• Spread one-third of sauce over bottom of a shallow, rectangular baking dish. Place each roll-up, seam-side down, in dish. Spoon remaining sauce over roll-ups.
• Tent dish with aluminum foil
• Bake 35 minutes. Remove foil, sprinkle remaining cheese over rolls. Bake uncovered for 5 minutes more.
• Serves 6

Georgia Peach Bread

3 cups fresh peaches, sliced
6 tablespoons granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups granulated sugar
1/2 cup shortening
2 eggs
1 cup pecans, finely chopped (I left this out)
1 teaspoon vanilla extract

• Place peaches and sugar in blender or food processor container. Process until pureed. Mixture should yield about 2 1/4 cups.
• Combine flour, baking powder, baking soda, salt and cinnamon; set aside.
• Combine 1 1/2 cups sugar and shortening. Cream well. Add eggs and mix well.
• Add peach puree and dry ingredients; mix until dry ingredients are moistened.
• Stir in nuts and vanilla extract.
• Spoon batter into 2 well greased 9 x 5 x 3-inch loaf pans.
• Bake at 350 degrees F until done.
• Cool for 10 minutes in pan. Turn out on rack and let cool completely.

Cinnamon-Raisin Biscuits

2 cups Original Bisquick® mix
1/2 cup milk
1/3 cup sugar
1/3 cup raisins
1 teaspoon ground cinnamon

• Heat oven to 425°F.
• Stir all ingredients in medium bowl until soft dough forms. Drop by 9 spoonfuls onto ungreased cookie sheet. Sprinkle with additional sugar, if desired.
• Bake 10 to 12 minutes or until golden brown.

Microwave Brownies

2 eggs
1 c. sugar
1 t. vanilla
1/2 c. butter melted
3/4 c. unsifted flour
1/2 c. cocoa
1 c. chocolate chips

In a small bowl at medium speed, beat together eggs, sugar, and vanilla for about 1 minute. Add melted butter, continue beating until well blended. Mix in flour and cocoa at low speed. Stir in chocolate chips. Spread evenly in a greased 8" square pan. Microwave on high 6-7 minutes, rotating dish 1/4 turn ever 2 minutes. Cut when cold.

Beer Bread

9 oz. beer
3 T. sugar
2 C. self-rising flour
about 1/2 stick butter, melted

In a large mixing bowl, pour in the beer, let fizz, stir in the sugar. Add the flour and blend. Do not mix until smooth; leave lumpy and coarse. Spoon into a lightly greased loaf pan and pour butter over batter. Bake for one hour at 350, test for doneness. Remove from oven and pan, cool on rack about 10 minutes before slicing.

~One-half cup shredded cheddar cheese can be added when mixing in the flour.

recipe compiled by Jacki Wolfe

Soft Chicken Tacos

1 3-4 lb chicken, cut up and skin removed
1 8 oz can tomato sauce
1 4 oz can green chiles
1/3 c. chopped onion
2 T. chili powder
2 T. Worcestershire sauce
1/4 t. garlic powder
10 flour tortillas (8 inch)
shredded cheddar cheese
salsa
shredded lettuce
chopped tomato
sour cream

• Place chicken in 3 qt slow cooker.
• In a small bowl, combine the tomato sauce, chiles, onion, chili powder, Worcestershire sauce and garlic powder; pour over chicken.
• Cover and cook on low for 5-6 hours until chicken is tender and juices from chicken are clear.
• Remove the chicken. Shred meat with 2 forks, discard bones.
• Return meat to slow cooker and heat through.
• Spoon chicken down center of each tortilla, top with desired toppings.

Oreo Cookie Cake

1 package devil's food cake mix
4 squares Semi-Sweet Baking Chocolate
1/4 C. butter, cut up
1 package (8 oz.) cream cheese, softened
1/2 C. sugar
2 C. Cool Whip, thawed
12 Oreo Cookies, coarsely crushed

• Prepare and bake cake according to package directions, making 2 9-in. layers
• Cool in pan 5 min., then invert onto wire rack. Cool completely
• For glaze: melt chocolate in microwave, blend in butter. Set aside to slightly thicken, about 5 min.
• For filling: Beat cream cheese and sugar on medium speed until well blended. Gently stir in Cool Whip and cookies.
• Place one cake layer, top side down, on cake plate. Spread with filling, gently place other cake layer on top; top-side up. Spoon glaze to cover the top of the cake only.
• Makes 16 servings, 1 slice each

Bean Burritos

1 1/2 C. rice (brown or white)
2 T. olive oil
2 med. onions, chopped
4 garlic cloves, chopped
1 jalenpeno chile, chopped (remove ribs and seeds for less heat) (I freeze these so they last longer and are easier to handle)
1/2 t. ground cumin
coarse ground salt and pepper
3 T. tomato paste
3 cans (15 oz each) pinto beans, drained and rinsed
10 oz. frozen or canned corn; drained and rinsed if canned
6 scallions, thinly sliced
8 burrito-sized (10-inch) flour tortillas
2 C. shredded Montery Jack cheese (8 oz)
salsa and sour cream, if desired.

• Cook rice according to package directions, set aside
• Meanwhile, heat oil in a large saucepan over medium heat. Add onions, garlic, jalepeno, and cumin, season with salt and pepper
• Cook, stirring occasionally, until golden, 10-12 min. Add tomato paste and cook, stirring, for 1 min.
• Add beans and 1 1/2 C. water, bring to a boil, reduce heat to medium, and simmer, stirring occasionally until thickened, 10-12 min. Add corn, cook to heat through, 2-3 minutes. Remove from heat; stir in scallions.
• Heat tortillas according to package directions; fill with rice, bean mixture, and cheese. Serve immediately with salsa and sour cream, if desired.
• If freezing, freeze on a baking sheet individually, then freeze-wrap.

How to assemble:

• Mound 1/4 C. rice, 3/4 C. bean mixture, and 1/4 C. cheese on one side of tortilla. Fold, and hold in sides.
• Starting from filled end, holding sides in as you work, tightly roll into a bundle.

Reheating from frozen:

• Microwave and oven: Remove frozen burritos from wrap. Place on a microwave-safe plate, microwave for 2 minutes. Transfer to baking sheets, bake at 450 until crispy, about 10 minutes. This is considered the best way.
• Microwave only: Remove from plastic wrap. Place on microwave-safe plate, cover, and defrost on high power for 3-4 minutes; uncover, microwave on high 3-4 minutes longer.
• Oven only: Remove frozen burritos from wrap, rewrap individually in aluminum foil. Place on a baking sheet, bake at 450 for 40 minutes, remove foil and bake to crisp, 5-10 minutes. To reheat defrosted burritos, remove any wrapping and bake for 10 minutes.

Sauteed Chicken

6 boneless, skinless chicken breasts
2 T. butter
2 T. olive oil
salt and pepper, to taste
2 cloves garlic, pressed
1/2 C. chopped onion
1 C. white wine

• Season the chicken with salt and pepper
• Heat butter and oil in skillet, add chicken
• Cook until golden brown, about 5-6 min per side
• Remove chicken from skillet, keep warm
• Add garlic and onion to juices in the skillet and fry for one minute
• Add the wine to the skillet to deglaze the pan. Cook for 2 minutes, then return chicken to pan
• Cook for 8-9 minutes longer, uncovered. Serve immediately.

*For bone-in, skin-on chicken breasts, fry chicken for about 25 minutes, turning often. Follow the remaining instructions.

recipe compiled by Jacki Wolfe