Chicken Broccoli Supper

1/2 pound chicken, cooked and cubed
1 1/2 cups frozen broccoli florets
1/2 cup uncooked elbow macaroni
1/2 cup shredded cheddar cheese
1 can cream of chicken soup
3/4 cup chicken broth
1/4 tsp garlic powder
1/4 tsp pepper

In a bowl, combine chicken, broccoli, macaroni, and cheese. In another bowl, whisk soup, broth, garlic and pepper; stir into chicken mixture. Transfer to greased 1 1/2 quart dish. Bake, uncovered, at 350 for 30 minutes. Stir; bake 25-30 minutes longer or until macaroni is tender. Let stand 5 minutes before serving.

Serves 2

Chicken Chili

1 Tbsp olive oil
1 onion, chopped
1 red bell pepper, chopped
1 can cream of chicken soup
1 can chicken broth
1 cup water
2 cups diced rotisserie chicken
2 can great northern beans, drained and rinsed
1 can chopped green chiles, undrained
1/2 tsp oregano
1/2 tsp ground cumin

In pot, heat oil. Add onion and bell pepper. Cook 2-3 minutes, stirring frequently. Stir in soup, broth, and water. Cook 1-2 minutes, stirring frequently, until smooth and well blended. Stir in chicken, beans, chiles, oregano and cumin. Heat to boiling; reduce heat to med-low. Cook uncovered 10-15 minutes, stirring occasionally, until thoroughly heated.

Sunrise Sandwiches

1 (16 oz) can grands refrigerated buttermilk biscuits
7 eggs, beaten
4 oz chopped cooked ham or bacon
2 tsp parsley
3 Tbsp milk
1 Tbsp butter
3 oz shredded cheddar cheese

Cook biscuits as directed on can. Meanwhile, in bowl, combine eggs, ham, parsley, and milk. In a skillet, melt butter. Add egg mixture and cook 6-10 minutes, stirring and turning occasionally, until egg mixture is set. Stir in cheese. Split warm biscuits. Spoon egg mixture evenly onto bottom halves of biscuits; cover with top halves.

Serves 8

Chicken and Vegetables Parmesan

1/4 cup italian dressing
2 cloves garlic, minced
1 pound boneless skinless chicken breasts
1 tsp basil
1/4 tsp black pepper
1 pkg (10 oz) frozen mixed vegetables, thawed
2 Tbsp grated parmesan cheese

Mix dressing and garlic in skillet. Cook for 1 minute. Add chicken; season with 3/4 tsp basil and the pepper. Cook 4-5 minutes on each side or until chicken is cooked through. Add vegetables to skillet; sprinkle with remaining 1/4 tsp basil. Cook 2-3 minutes or until vegetables are heated through, stirring occasionally. Sprinkle with cheese.

Serves 4

Chicken Veggie Soup

2 cans chicken broth
1 cup carrots, sliced
1 cup broccoli florets
2 potatoes, peeled and cubed
4.5 oz canned mushrooms, drained
1 pound chicken, cooked and cubed
4 oz velveeta, cubed
salt and pepper to taste

In pot, combine chicken broth, carrots, broccoli, and potatoes. Simmer for 20 minutes or until potatoes are tender. Add mushrooms and simmer for 5 minutes. Add chicken and velveeta. Heat until cheese is melted.

Serves 4

Monster Cookies

1/4 cup butter, softened
1/2 cup peanut butter
1 cup brown sugar
1 egg
1 egg white
1 tsp vanilla
3 cups oats
1 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips
1/4 cup m&m's

Preheat oven to 350. Combine butter and peanut butter. Add sugar, egg, egg white and vanilla. Beat until smooth. Add oats, baking soda, salt, chocolate chips and m&m's. Mix well. Drop spoonfuls of dough about 2 inches apart on baking sheet. Bake 15-17 minutes.

Cheesy Chicken and Broccoli Bake

1 2/3 cup hot water
1 pkg stove top savory herbs stuffing mix
1 1/2 pounds chicken breast, cut into one inch pieces
1 pkg (10 oz) frozen broccoli, thawed and drained
1 can cream of chicken soup
3/4 cup cheese whiz cheese sauce

Add hot water to stuffing mix; stir just until moistened. Set aside. Place chicken and broccoli in 13x9 dish. Mix soup and cheese whiz; pour over chicken mixture. Top with prepared stuffing. Bake at 400 for 30 minutes or until heated through and chicken is no longer pink.

Serves 6

Spicy Crusted Salmon Over Spinach

1 Tbsp chili powder
1 Tbsp cumin
1 Tbsp paprika
1 tsp oregano
1 tsp sugar
1 1/2 pounds salmon fillet, cut into 4 pieces
1 Tbsp olive oil
1 bunch spinach, steamed

Preheat oven to 350. Combine chili powder, cumin, paprika, oregano, and sugar. Rub salmon with spices and place in 13x9 pan. Drizzle with oil. Bake for 20 minutes or until flakes easily with fork. Serve with spinach.

Chicken Rice Casserole

1 can cream of mushroom soup
1 can cream of celery soup
1 cup water
1 cup uncooked white rice
1 can mushrooms, drained
1 pinch garlic powder
Pepper to taste
1 package dry onion soup mix
8 chicken breasts



Preheat oven to 325. In bowl, combine soups, water, rice, mushrooms, and seasonings. Pour into 13x9. Lay chicken on top and sprinkle dry onion soup mix. Cover tightly with foil and bake 1 1/2 to 2 hours.



Serves 8

Veggie Spaghetti

16 oz angel hair pasta
2 Tbsp butter
1/2 red onion, chopped
1 tsp garlic
3 zucchini, diced
1 pound mushrooms, quartered
1/2 cup red wine or beef broth
1 (26 oz) jar of favorite pasta sauce
1 can whole kernel corn, drained

Cook pasta as directed on package. Saute onion in butter for 2 minutes. Stir in garlic and zucchini and cook 3 minutes more. Add mushrooms and cook 5 minutes. Pour in red wine and pasta sauce. Reduce heat and simmer 5-10 minutes. Add corn. Heat through. Serve over cooked pasta.

Serves 8

Crispy Herb Fish with Parmesan Potatoes

1 envelope shake and bake for chicken
1 1/2 tsp basil
1 1/2 pounds tilapia fillets
1 1/2 pounds red potatoes, unpeeled and cut into 1" chunks
1/2 cup milk
1/4 cup grated parmesan
1/4 cup roasted garlic cream cheese spread
1 tsp rosemary

Line 15x10 pan with foil and spray with nonstick spray. Mix shake and bake and 1 tsp basil in ziploc bag. Add fish, one piece at a time; shake to coat. Place in pan. Bake at 400 for 20 minutes or until fish flakes easily with fork. Cook potatoes in boiling water for 15-20 minutes, until tender; drain. Add milk, parmesan, cream cheese, rosemary and 1/2 tsp basil. Mash. Serve with fish.

Serves 4

Chicken Creole

1 Tbsp olive oil
1 clove garlic, minced
1 onion, thinly sliced
1 stalk celery, thinly sliced
1 green bell pepper, minced
2 (16 oz each) cans diced tomatoes
1 bay leaf
1/2 tsp salt
1/8 tsp cayenne pepper
4 chicken breasts

Preheat oven to 350. In skillet, heat oil. Add garlic, onion, celery and bell pepper. Cook, stirring occasionally, about 4 minutes. Add tomatoes, bay leaf, salt and cayenne pepper. Cook 3 minutes. Arrange chicken in 13x9 dish and pour sauce over. Bake 15-20 minutes or until chicken is done.

Serves 4

Bran Apple Muffins

1 1/2 cups wheat flour
1 Tbsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 1/2 cups bran flakes
1 cup milk
3/4 cup butter
1/2 cup sugar
1 egg, lightly beaten
1 cup chopped apple

Preheat oven to 400. Mix flour, baking powder, cinnamon and salt till well blended. In another bowl, mix cereal and milk. Let stand 5 minutes. Beat butter and sugar until light and fluffy. Add cereal mix and egg. Mix well. Add flour mix; stir just till moistened. Stir in apple. Spoon evenly into greased muffin cups. Bake 18-23 minutes.

Makes 18

Potatoes and Chicken Fiesta

1 package boxed scalloped potatoes
2 1/4 cups boiling water
3/4 cup milk
1/3 cup shredded Monterrey jack cheese
1/3 cup shredded cheddar
1/3 cup salsa
10 oz cubed cooked chicken

Heat oven to 400. Stir together potatoes, sauce mix and boiling water in ungreased 2 quart dish. Stir in rest. Bake, uncovered 50-55 minutes or until potatoes are tender.

Baked Turkey, Cheddar and Bacon Sandwich

2 cups bisquick
1 cup milk
1 egg
4 oz deli sliced turkey
1 1/2 cups shredded cheddar
5 slices precooked bacon

Heat to 400. Grease 8x8 pan. Stir bisquick, milk and egg in bowl. Spread 1/2 of the batter in dish. Top with turkey, one cup of cheese and bacon. Spread remaining batter over bacon. Bake uncovered 20-30 minutes. Sprinkle with remaining cheese. Bake 3-5 minutes more.

Redneck Shepherds Pie

1 1/2 pounds ground beef
8 green onions, sliced
1 cup BBQ sauce
1 can mexicorn, drained
1 can (4 oz) chopped green chiles, undrained
1 pouch cheddar and bacon mashed potatoes
1 1/2 cups hot water
1/3 cup milk
2 Tbsp butter
1/2 cups shredded cheddar cheese
1 cup corn chips

Cook ground beef and 1/4 cup of the onions in skillet, until beef is brown; Drain well. Stir in BBQ sauce, 3/4 cup corn and the chiles. Heat to boiling; reduce heat to low to keep warm. Meanwhile, cook potatoes as directed on package using hot water, milk and butter. Stir in remaining onions and corn to the potatoes; let stand 5 minutes. Spoon potatoes over beef mixture, leaven a 2 inch rim around edge of skillet; sprinkle cheese over potatoes and beef mixture. Cover and let stand about 5 minutes or until cheese is melted. Sprinkle corn chips around edge of skillet.

Serves 6

Tortellini with Fresh Vegetables

1 pkg (9 oz) refrigerated cheese filled tortellini
1 Tbsp olive oil
1 bell pepper, cut into one inch pieces
2 cups chopped roma tomatoes (about 6-8)
1 zucchini, cut in half lengthwise, the cut crosswise into slices
1/2 tsp italian seasoning
1/2 tsp garlic salt

Cook and drain tortellini as directed on package. Meanwhile, heat oil in pan. Cook bell pepper in oil 2-3 minutes, stirring frequently, until crisp tender. Stir in tomatoes, zucchini, italian seasoning, and garlic salt. Cover and cook 3-5 minutes, stirring occasionally, until zucchini is tender. Stir in tortellini. Cook 2-3 minutes, stirring occasionally, until hot.

Serves 4

Pizza Roll Ups with Dipping Sauce

2 Tbsp butter, melted
1/4 tsp italian seasoning
1/4 tsp garlic powder
1 can refrigerated pizza crust
1 cup shredded mozzarella cheese
2 Tbsp chopped onions
1 pkg (9 oz) shaved oven roasted turkey breast
1 1/2 cups marinara sauce

Preheat oven to 400. Mix butter, italian seasoning, and garlic powder until well blended; set aside. Unroll dough onto ungreased baking sheet. Press into 15x10 inch rectangle; brush with half of the butter mixture. Sprinkle with cheese and onions; top evenly with turkey. Starting at one of the short ends, roll up dough to form log. Pinch seams and ends together to seal. Position log lengthwise, seam side down, in center of baking sheet. Brush with remaining butter mixture. Bake 15 minutes or until lightly browned. Let stand 5 minutes. Cut crosswise into 12 slices. Serve with marinara sauce.

Sweet Balls of Fire

3 large eggs
3/4 cup chicken broth
1/2 cup bread crumbs
1/2 cup grated parmesan cheese
1/4 cup chopped flat leaf parsley
1 1/2 tsp salt
1/8 tsp pepper
2 pounds lean ground beef
1/2 cup chili sauce
1/2 cup orange marmalade or peach preserves
1 Tbsp hot pepper sauce

Preheat the oven to 350. Spray 15x1 pan with nonstick spray. In a large bowl, combine the eggs, chicken broth, bread crumbs, parmesan, parsley, salt and pepper. Mix in the ground beef and form into 1 inch meatballs. Place meatballs on pan and cook in oven until meatballs are cooked through, about 25-35 minutes. In a food processor, puree the chili sauce, orange marmalade, and hot sauce. Put in microwave safe bowl and warm in microwave. Serve warm with meatballs as a dipping sauce.

Serves 12

Lemony Fish over Vegetables and Rice

1 package (6.2 oz) fried rice (rice and vermicelli mix with almonds and oriental seasonings)
2 Tbsp butter
2 cups water
1/2 tsp grated lemon peel
1 pound bag frozen corn, broccoli and red pepper mix
1 pound tilapia fillets
1/2 tsp lemon pepper seasoning
1 Tbsp lemon juice
2 Tbsp chopped fresh parsley

In skillet, cook rice and butter for 2-3 minutes, stirring occasionally until rice is golden brown. Stir in water, seasoning packet from rice mix and lemon peel. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir in vegetables. Heat to boiling, stirring occasionally. Arrange fish on rice mixture. Sprinkle fish with lemon pepper seasoning; drizzle with lemon juice. Reduce heat. Cover and simmer 8-10 minutes or until fish flakes easily with fork and vegetables are tender. Sprinkle with parsley.

Serves 4

Selfishness

Definition of Selfish: devoted to or caring only for oneself; concerned primarily with one's own interests, benefits, welfare, etc., regardless of others.

Do nothing out of selfish ambition or vain conceit, but in humility consider others better than yourselves. Each of you should look not only to your own interests, but also to the interests of others. Philippians 2:3-4

A bad habit of selfishness needs to be broken in our home. We are all guilty of it, including myself. It is a lot harder to see when you are the one that is being this way. Unfortunately, it is far after the fact (if at all) when I realize I was being that way. Seeing others act that way....hurts my heart and makes me angry. Especially when those acting that way are close to me.

"Be kind and considerate to others", "How do you think that would make so&so feel", "use respectful tones", "The world doesn't revolve around you"....I've said all these things and more till I'm blue in the face. It is met with deep sighing, rolling eyes, whining "but they did X first" or "so&so is always this way to me", hurt feelings. On a rare occasion, it is met with an "ok" and even a change of attitude for a day or two. There does not seem to be any lasting positive effects.

I've prayed and prayed for heart changes in all of us, for us to see others as Jesus sees them first rather than seeing what we want to see, for us to recognize when we are behaving this way and stop it. At this point, it seems nothing is changing. I have faith that God is working even if I can't see any fruits right now. But it's so frustrating when there continues to be selfishness, inconsideration, rudeness, and disrespect.

I thought typing this out would be like a vomiting of the soul and I would feel better once I got it out. But I don't. I feel worse. I need a little quiet time with God.

Baked Potato Soup

3 pounds potatoes, rinsed and pierced with fork
6 slices uncooked turkey bacon
4 cups chicken broth
1 tsp thyme
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
6 Tbsp reduced fat sour cream
6 Tbsp shredded cheddar cheese
6 Tbsp scallions, sliced

Preheat oven to 400. Place potatoes on cookie sheet and cook in oven until tender, about 45 minutes to one hour. Cook bacon until browned. Drain fat and then chop bacon. Peel potatoes and put in saucepan. Mash with a potato masher until smooth. Gradually stir in bacon broth, thyme, garlic powder, salt and pepper. Heat and cook until hot, stirring occasionally. Spoon into 6 soup bowls. Top each with one Tbsp of sour cream, cheese and scallions.

Serves 6

Easy Italian Meatloaf

2 pounds lean ground beef
1 pkg (6 oz) stuffing mix for chicken
1 can italian style diced tomatoes, undrained
4 cloves garlic, minced
2 eggs, lightly beaten
1 cup spaghetti sauce, divided
1 1/2 cups shredded mozzarella cheese

Preheat oven to 375. Mix all ingredients except 1/4 cup of spaghetti sauce and 1/4 cup of cheese. Shape into loaf in 13x9 dish sprayed with nonstick spray. Bake 50 minutes. Top with remaining spaghetti sauce then cheese. Bake an additional 10 minutes or until cheese is melted.

Serves 8

Italian Style Marinated Steak

1/2 cup italian dressing
1 pound boneless beef sirloin steaks
1/2 cup A1 steak sauce

Pour dressing over steaks in resealable plastic bag; seal bag. Turn bag over several times to evenly coat steaks with dressing. Refrigerate 30 minutes. Preheat grill. Remove steaks from marinade; discard bag and marinade. Grill steaks to desired doneness. Brush steaks with steak sauce; let stand 10 minutes. Cut into thin slices to serve.

Serves 4

Grilled Tomatoes

4 tomatoes, halved crosswise
1/4 cup balsamic vinaigrette dressing
1/4 cup grated parmesan cheese

Preheat grill. Place tomatoes, cut sides up, in disposable foil pan. Drizzle with dressing; sprinkle with cheese. Place pan on grill; close lid. Grill about 15 minutes or until tomatoes are soft and cheese begins to turn golden.

Serves 4

Argentinian Steak Salad

Spicy Garlic Salsa
1/4 cup olive oil
2 Tbsp chopped fresh parsley
3 Tbsp red wine vinegar
1 Tbsp lemon juice
1/2 tsp oregano
1/2 tsp crushed red pepper
2 cloves garlic, minced
Salad
2 medium green onions, thinly sliced
2 large plum tomatoes, chopped
1 pound boneless beef sirloin steak, 1-1 1/2 inches thick
1 large red or yellow bell pepper
1/4 tsp salt
1/8 tsp pepper
6 cups bite size pieces salad greens
1 cup sliced fresh mushrooms

In tightly covered container, shake all salsa ingredients until well blended. Reserve 1/4 cup salsa. Stir onions and tomatoes into remaining salsa; set aside. Heat coals on grill. Place steak and bell pepper on grill rack. Cover and grill 15-20 minutes (or until steak is at desired doneness) and turning bell pepper frequently. Sprinkle beef with salt and pepper. Cut beef into 1/4 inch slices. In bowl, mix beef and reserved 1/4 cup salsa. Cut bell pepper into strips. In large serving bowl, place salad greens, bell pepper, mushrooms and beef. Add remaining salsa with onions and tomatoes; toss to mix.

Serves 6

Layered Fiesta Casserole

1 pound ground beef
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jar (16 oz) salsa
1 can diced tomatoes, undrained
1 pkg (10 oz) frozen corn, thawed
12 corn tortillas (6 inch)
1 1/2 cups shredded cheddar cheese

Preheat oven to 375. Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes, and corn; bring to boil. Spoon one cup of the meat mix onto bottom of 13x9 dish; top with 6 tortillas, overlapping as necessary. Spoon half of the remaining meat mix over tortillas; sprinkle with half of the cheese. Top with the remaining 6 tortillas and remaining meat mix. Cover with foil. Bake 25-30 minutes or until heated through. Remove foil and sprinkle with remaining cheese. Let stand 5 minutes or until cheese is melted.

Serves 6

Broken Lasagna

1 pound ground beef
2 cups chopped green bell peppers
3 cloves garlic, finely chopped
1 jar (26 oz) spaghetti sauce
1 2/3 cup water
1/4 cup italian dressing
12 oven ready lasagna noodles, broken
1 cup shredded mozzarella cheese

Brown meat in large pot; drain and return to pot. Add peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; reduce heat to medium-low. Cover and cook, stirring occasionally, 15 minutes or until noodles are tender. Remove from heat. Sprinkle with cheese. Cover and let stand 5 minutes or until cheese is melted.

Serves 4

Pecan Pie Bars

Crust:
1 pouch sugar cookie mix
1/2 cup butter, melted
1 egg

Filling:
1 cup packed brown sugar
2 Tbsp all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
2 eggs
1 1/2 cups chopped pecans

Heat oven to 350. Spray bottom of 13x9 pan with cooking spray. In bowl, stir all crust ingredients until soft dough forms. Press dough in bottom of pan. Bake 20 minutes. Meanwhile, in another bowl, stir all pecan filling ingredients until well blended. Pour over hot crust. Bake 15 minutes or until center is set. Cool completely, about 2 hours. Store covered in refrigerator.

Makes 36 bars.

Loaded Au Gratin Potatoes

1 box Betty Crocker au gratin potatoes
2 cups boiling water
1 cup half and half
2 Tbsp butter
6 slices bacon, cooked and crumbled
1 cup shredded Monterrey jack cheese
1/4 cup sliced green onions
1/4 tsp black pepper
1/2 cup plain bread crumbs
2 Tbsp butter, melted
1 Tsp parsley

Heat oven to 375. In 2 quart casserole dish, mix potatoes, sauce mix, boiling water, half and half, and butter. Stir in bacon, cheese, green onions, and pepper. Bake uncovered 25 minutes. In small bowl, mix bread crumbs and butter; sprinkle over top. Bake 8 minutes longer or until topping is golden. Sprinkle with parsley.

Serves 8

Spinach Dip with Roasted Red Peppers

1 12 oz jar roasted red peppers, drained and chopped
8 oz sour cream
1 cup mayonnaise
2 Tbsp lemon juice
1 1/2 tsp onion powder
1 envelope of dry vegetable soup mix
black pepper, to taste
10 oz frozen chopped spinach, defrosted and squeezed dry
Wheat Thins

Combine all ingredients (except Wheat Thins) and refrigerate. Serve with Wheat Thins.

Oreo Crunch Bars

34 oreo cookies
1/3 cup butter, melted
1 jar (7 oz) marshmallow creme
3 squares semi sweet baking chocolate, chopped
1/3 cup chopped walnuts

Preheat oven to 350. Coarsely chop 8 cookies and set aside. Finely crush remaining 26 cookies; mix with butter. Press crumb mix firmly onto bottom of greased 9 inch square baking pan. Top crust evenly with dollops of marshmallow creme, leaving 1/2 inch border around all sides. Sprinkle with chopped chocolate, walnuts and chopped cookies; press lightly into crust. Bake 15 minutes or until marshmallow creme just begins to brown. Cool completely in pan before cutting.

Serves 20

Herbed Salisbury Mushroom Steaks

1 pkg (8 oz) sliced fresh mushrooms
2 pounds ground beef
1/4 cup plain bread crumbs
1/4 cup fat free egg product
1/4 cup milk
3/4 tsp thyme
3 Tbsp ketchup
1 jar (12 oz) beef gravy

Preheat oven to 350. Spray 13x9 pan with nonstick spray. Finely chop 1 cup of the mushrooms. In bowl, mix chopped mushrooms, beef, bread crumbs, egg product, milk, thyme and 1 Tbsp ketchup. Shape mixture into 6 patties and place in 13x9. Cook for 30-40 minutes or until desired doneness. Meanwhile, in saucepan, add remaining mushrooms, 2 Tbsp ketchup and gravy. Heat to boiling, reduce heat and simmer 10 minutes. Serve over patties.

Serves 6

Cheesy Lasagna Soup

1 pound ground beef
1 onion, chopped
2 green bell peppers, chopped
2 garlic cloves, minced
2 cups water
1 can (28 oz) diced tomatoes with italian herbs, undrained
1 can (6 oz) tomato paste
2 cups uncooked mafalda pasta (mini lasagna noodles) - or broken whole lasagna noodles
1 Tbsp packed brown sugar
1 1/2 tsp italian seasoning
1/4 tsp pepper
1 1/2 cups italian style croutons
1 1/2 cups shredded mozzarella cheese

Cook beef, onion, bell peppers and garlic in dutch oven, stirring occasionally, until beef is brown and onion is tender; drain. Stir in water, diced tomatoes and tomato paste. Stir in pasta, brown sugar, italian seasoning and pepper. Heat to boiling; reduce heat. Cover and simmer about 10-15 minutes, stirring occasionally, or until pasta is tender. Top each bowl with 1/4 cup croutons and sprinkle with cheese.

Serves 6

Citrus Fish with Bell Pepper Rice

3 Tbsp olive oil
1/3 cup chopped fresh parsley
Juice of 1 lemon, plus 2 tsp grated peel
Juice of 1 lime, plus 2 tsp grated peel
2 tsp grated orange peel
1 Tbsp hot pepper sauce
1 Tsp thyme
salt and pepper to taste
4 tilapia (or other white fish) fillets, about 8 oz each
1 red bell pepper, chopped
4 scallions, chopped
2 cups chicken broth
2 cups instant brown rice

Combine 2 Tbsp olive oil, parsley, lemon juice and peel, lime juice and peel, orange peel, hot sauce and thyme; season with salt and pepper. Spray 15x1 pan with nonstick cooking spray and place fish pieces on. Brush fish (both sides) with oil mixture and cook on 350 for 20-30 minutes or until fish flakes easily with fork. Mix chicken broth and instant brown rice in a microwaveable bowl and microwave for the time listed on the box. Meanwhile, heat 1 Tbsp oil in skillet and add bell pepper and scallions, season with salt and pepper. Cook until softened, about 4-5 minutes. Combine bell pepper mix and rice when fully cooked. Serve fish over rice.

Serves 4

Apple Streusel Cheesecake Bars

1 pouch oatmeal cookie mix
1/2 - 3/4 cup butter
2 pkgs (8 oz each) cream cheese, softened
1/2 cup sugar
2 Tbsp all purpose flour
1 tsp vanilla
1 egg
1 can apple pie filling
1/2 tsp ground cinnamon
1/4 cup chopped walnuts

Heat oven to 350. Spray 13x9 pan with nonstick cooking spray. Mix cookie mix and butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mix; press remaining crumbs in bottom of pan. Bake 10 minutes. In large bowl, beat cream cheese, sugar, flour, vanilla, and egg until smooth. Spread cream cheese mixture evenly over partially baked cookie crust. In another bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mix. Sprinkle reserved crumbs over top. Sprinkle with walnuts. Bake 35-40 minutes or until light golden brown. Allow to cool completely before cutting. Store in refrigerator.

Serves 24

John's Birthday Dinner

Foil Pack Fish Florentine

2 cups minute white rice, uncooked
2 cups warm water
1 pound flounder fillets, cut in half crosswise
4 cups fresh spinach leaves, coarsely chopped
1/4 cup chive and onion cream cheese spread
1/2 cup sun dried tomato vinaigrette dressing

Preheat oven to 375. Mix rice and water; spoon evenly onto center of each of 4 large sheets of heavy duty foil. Top evenly with half of the fish. Cover with spinach, cream cheese spread and remaining fish pieces. Drizzle each with 2 Tbsp of the dressing. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place foil packets in single layer in 15x10 dish. Bake 15-30 minutes. Remove packets from oven; let stand 5 minutes.

Serves 4

Cheesy Chicken and Ham Chowder

2 cans (18.5 oz each) Progresso potato with broccoli and cheese chowder
1 cup cubed cooked chicken breast
1 cup diced cooked ham
1 cup shredded cheddar cheese

In pot, heat soup, chicken and ham for 5 minutes. Stir in cheese. Cook about 2 minutes, or until melted.

Serves 4

Cheesy Stuffing Cups

1/4 cup butter
3/4 cup chopped celery
1 1/2 cup water
1 pkg (6 oz) stuffing mix for chicken
1/3 cup dried cranberries
1/4 cup walnut pieces
1 1/2 cups shredded cheddar cheese
1 egg, lightly beaten

Preheat oven to 350. Melt butter in skillet. Add celery; cook and stir 5 minutes. Stir in water. Bring to boil. Remove from heat. Stir in stuffing mix, cranberries and walnuts. Add 1 cup of the cheese and the egg; mix lightly. Spoon stuffing mixture evenly into 8 greased muffin cups, mounding mixture as necessary to use all the stuffing mixture. Sprinkle with remaining 1/2 cup cheese. Bake 10 minutes or until stuffing cups are heated through and cheese is melted.

Serves 8

Roasted Garlic Twice Baked Potatoes

1 head of garlic
1 tsp oil
4 large baking potatoes (about 2 1/2 pounds)
1 cup sour cream
8 oz Velveeta, cut up
1/4 cup grated parmesan cheese
4 slices bacon, crisply cooked and crumbled

Preheat oven to 400. Cut thin slice off top of garlic heat to expose cloves; discard top. Place garlic head on square sheet of foil; drizzle with oil. Wrap garlic loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour. Reduce oven temperature to 350. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8 inch thick shells. Place potato flesh in bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes. Add sour cream, 3/4 of the velveeta and parmesan cheese; beat until fluffy. Spoon evenly into shells, mounding filling as necessary to use all the filling; place in shallow baking dish. Bake 30 minutes; top with remaining velveeta. Bake an additional 5 minutes or until cheese is melted. Sprinkle with bacon.

Serves 8

Layered Meatball Bake

1 pkg Stuffing mix for chicken
1 can cream of mushroom soup
1/4 cup milk
1 pound frozen meatballs
2 cups frozen peas
1 cup shredded cheddar cheese

Preheat oven to 400. Prepare stuffing mix as directed on package; set aside. Combine soup and milk in 13x9 pan. Stir in meatballs and peas; sprinkle with cheese. Top with prepared stuffing. Bake 25-30 minutes or until heated though.

Serves 6

Crack Soup

John says this soup is as addictive as Crack...hence the name.

1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
1 1/2 cups chopped potatoes
3-4 chicken breasts, chopped, boiled and reserve 4 cups broth
1/3 cup butter
1/3 cup flour
3 cups milk
1 pound velveeta, cubed

Pour reserved 4 cups of chicken broth into stewpot. Add vegetables and boil, covered, for 15 minutes. In saucepan, melt 1/3 cup butter, add 1/3 cup flour to for 1 minute. Then add slowly, 3 cups milk. Stir constantly over medium heat until thick and bubbly. Add to vegetables. Add velveeta. Stir till melted. Add chicken.

Strawberry Margarita Squares

1 1/4 cups crushed pretzels
1/4 cup butter, melted
1 can (14 oz) sweetened condensed milk
1 cup pureed strawberries
1/2 cup lime juice
8 oz cool whip
1 cup sliced strawberries

Mix pretzel crumbs and butter in 13x9 pan; press firmly onto bottom of pan. Refrigerate until ready to use. Combine condensed milk, strawberries and lime juice in large bowl. Gently stir in cool whip. Pour over crust. Freeze at least 6 hours. Remove from freezer 15 minutes prior to serving and let stand at room temp to slightly soften. Top evenly with strawberries.

Chicken in Creamy Pan Sauce

4 boneless, skinless chicken breasts (1 pound), cut into strips
2 Tbsp flour
1 Tbsp oil
3/4 cup chicken broth
4 oz cream cheese, cubed
1 Tbsp parsley

Coat chicken with flour. Heat oil in skillet. Add chicken. Cook 8-10 minutes or until cooked through. Remove chicken from skillet, reserving drippings in skillet. Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2-3 minutes or until cream cheese is melted and sauce begins to thicken, stir constantly. Return chicken to skillet and toss in sauce to coat. Cook 2-4 minutes or until chicken is heated through. Sprinkle with parsley.

Serves 4

Parmesan Chicken and Broccoli Pasta

4 oz whole wheat spaghetti, uncooked
1/4 cup italian dressing
2 cloves garlic, minced
1/2 to 1 pound boneless skinless chicken breasts, cut into strips
2 cups broccoli florets
1/2 cup chopped tomatoes
1/2 cup shredded mozzarella cheese
4 tsp grated parmesan cheese

Cook pasta. Meanwhile, heat dressing and garlic in skillet. Add chicken and broccoli; cook and stir 5-7 minutes or until chicken is cooked through. Stir in tomatoes and half of the mozzarella cheese; cook 1-2 minutes or until heated through. Drain spaghetti. Place pasta on serving plates and top with chicken mixture. Top with remaining mozzarella and the parmesan cheese.

Lemon Seafood with Pasta

1 pound uncooked medium shrimp, tailed and deveined
1 pound bay scallops
1 zucchini, cut into slices
1 yellow summer squash, sliced
1 green bell pepper, cut into strips
1 cup chicken broth
1/4 cup lemon juice
2 Tbsp cornstarch
1 tsp dill
1/4 tsp salt
2 cups hot cooked rotini pasta
Grated parmesan cheese

Mix shrimp, scallops, zucchini, squash, and bell pepper in microwaveable dish. Cover tightly and microwave 8-10 minutes, stirring every 3 minutes, until shrimp are pink and firm. Drain; let stand, covered, for 5 minutes. Mix broth, lemon juice, cornstarch, dill, and sat in microwaveable bowl until smooth. Microwave, uncovered, 3-4 minutes, stirring every minute, until mixture thickens and boils. Stir into seafood mixture. Serve seafood mixture over pasta. Top with parmesan cheese.

Southwestern Chicken Skillet

1 pound chicken breast, cut into bite sized pieces
2 cups elbow macaroni, uncooked
8 oz velveeta, cut up
1 can rotel, undrained
1/2 cup sour cream

Cook chicken in large skillet for 5-7 minutes or until cooked through. Stir in 2 cups water. Bring to boil. Stir in macaroni; cover. Reduce heat to medium. Simmer 15 minutes or until water is almost absorbed. Add velveeta and rotel. Cook until melted, stirring frequently. Remove from heat; stir in sour cream.

Serves 6

Shanghai Chicken and Noodles

8 oz uncooked fettuccine
1 pound chicken breast, cut into 1/4 inch slices
1 bag (16 oz) frozen stir fry vegetables
3 oz sliced mushrooms
1/4 cup stir fry sauce

Cook and drain fettuccine. Spray large skillet with cooking spray; add chicken and stir fry for 4 minutes or until no longer pink in center. Add vegetables and mushrooms; stir fry about 3 minutes. Stir in stir fry sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add noodles and toss until well coated and heated through.

Serves 6

Microwave Apple Crisp

5 medium granny smith apples, peeled and sliced
2/3 cup packed brown sugar
2/3 cup quick cooking or old fashioned oats
1/2 cup bisquick
4 Tbsp butter, softened
3/4 tsp cinnamon
3/4 tsp nutmeg

In ungreased microwaveable 1 1/2 quart dish, arrange apple slices. In bowl, stir remaining ingredients until crumbly. Sprinkle over apples. Microwave uncovered for 7-10 minutes, until apples are tender. Serve warm.

Serves 6

Bisquick Substitute

1 Tbsp baking powder
1 1/2 tsp sugar
1 1/8 cups flour
2 1/2 Tbsp vegetable oil

Stir together all ingredients until consistency of corn meal. Store in tightly covered container in refrigerator.

Makes approximately 2 cups

Creole Tilapia

2 medium tomatoes, sliced
1 onion, cut into large chunks
1 green bell pepper, sliced
4 green onions, sliced
1 1/2 Tbsp red wine vinegar
1/2 tsp thyme
1/2 tsp salt
1/4 tsp ground red pepper
1 1/2 pounds tilapia fillets
Creole seasoning to taste
Hot cooked rice

Heat oven to 350. Sprinkle fish fillets with creole seasoning. Bake in oven for 30 minutes or until fish flakes easily with fork. Meanwhile, saute tomatoes, onion and bell pepper for 2-3 minutes. Add green onions, vinegar, thyme, salt, and red pepper and simmer for 10 minutes. Cook rice. Once rice has been cooked, add to vegetable mixture and mix well. Serve fish over vegetable rice mixture.

Serves 3

Baklava Bars

Cookie base:
1 pouch sugar cookie mix
1/2 cup butter, softened
1/2 tsp grated lemon peel
1 egg
Filling:
1 1/2 cups chopped walnuts
1/3 cup sugar
1/4 cup butter, softened
1 tsp cinnamon
1/8 tsp salt
8 frozen mini phyllo shells (from 2.1 oz pkg)
Glaze:
1/3 cup honey
2 Tbsp butter, softened
1 Tbsp packed brown sugar
1/2 tsp lemon juice
1/4 tsp cinnamon
1 tsp vanilla
Garnish:
5 Tbsp honey

Heat oven to 350. Spray bottom only of 13x9 pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes (it will only be partially cooked at the end of this time). Meanwhile, in bowl, stir walnuts, sugar, 1/4 cup butter, 1 tsp cinnamon and salt with a fork until mixture is well mixed and crumbly. Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen phyllo shells evenly over nut mixture. Bake 18-20 minutes longer or until golden brown. Meanwhile, in small bowl, microwave 1/3 cup honey, 2 Tbsp butter, brown sugar, lemon juice and 1/4 tsp cinnamon uncovered for 1 minute. Stir in vanilla. Drizzle honey mixture evenly over phyllo layer. Cool completely. Before serving, drizzle honey evenly over dessert.