Hearty Minestrone

1 pound bulk Italian sausage
2 cups celery, diced
1 cup onion, chopped
6 cups zucchini, sliced 3/4 inch thick, then cut into quarters (should be chunky)
1 can (28 oz) crushed tomatoes, undrained
1 1/2 cups chopped green pepper
1 1/2 tsp Italian seasoning
1 1/2 tsp salt
1 tsp dried oregano
1 tsp sugar
1/2 tsp dry basil
1/2 tsp garlic powder
Grated Parmesan cheese

Crumble and brown sausage, drain while reserving 1 Tbsp drippings.  Use drippings to saute celery, onion, and green pepper for 5 minutes.  Add sausage and remaining ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 20-30 minutes.  Top with parmesan cheese.

Serves 6

Prissy Pecans

2 tsp powdered instant coffee
1/4 cup sugar
1/4 tsp ground cinnamon
2 Tbsp water
dash salt
2 cups pecan halves

Combine all ingredients in saucepan.  Bring to a boil over medium heat and boil 3 minutes.  Stir constantly.  Spread on waxed paper and separate pecan halves as they cool.

Mexican Pot Roast

3-4 pound roast
1 tsp garlic salt
1 pound dry pinto beans
2 cans rotel
1 can chopped green chiles
1 cup water
1 can cream of mushroom soup
1 teaspoon oregano
1 teaspoon cumin
1 medium yellow or white onion, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
Corn or flour tortillas.

Put all in crock pot and cook for 13 hours on high (yes....really on HIGH that long).  Make sure all beans are fully covered by liquid.  Serve with tortillas.

Turkey Melt

4 bacon slices, cooked
3 Tbsp mayo
1 tsp Dijon mustard
8 slices whole grain bread
8 oz sliced deli turkey
8 thin slices granny smith apple
4 (1 oz) slices Colby jack cheese

Combine mayo and mustard in a small bowl.  Spread about 1 1/4 tsp mayo mix over each bread slice.  Divide bacon, turkey, apple slices and cheese evenly among 4 bread slices; top with remaining bread slices, spread side down.  Lightly coat both sides of sandwiches with cooking spray.  Place 1 sandwich into warmed skillet.  Cook 2-4 minutes or until bread is golden brown.  Flip and cook other side until golden brown.

Serves 4

Pork Chili

2 pounds smoked pork of any cut, in bite size pieces
3 cans chicken broth
1/2 cup flour
2 Tbsp butter
1 can rotel
1/2 onion, chopped
1 tsp oregano
1 Tbsp cumin
1 Tbsp chili powder

1 can green chiles

1 jalapeno, chopped

1 garlic clove, chopped

In large pot, thicken chicken broth with flour and butter.  Add all other ingredients, including meat.  Cook on medium low heat for 1 hour, stirring occasionally.

Serves 4

Cheese and Sausage Breakfast Pizza

1 pound bulk pork sausage
1 onion, finely chopped
1/4 cup salsa
1/2 tsp onion powder
1/2 tsp ground coriander
1/2 tsp ground cumin
2 tubes (8 oz each) refrigerated crescent rolls
2 cups (8 oz) shredded cheddar cheese
8 large eggs
1/4 cup grated parmesan cheese
1/4 cup milk
1/4 tsp salt
1/4 tsp pepper

Preheat oven to 350.  In skillet, cook sausage and onion until sausage is no longer pink, breaking up sausage into crumbles; drain.  Stir in salsa and seasonings.  Remove from heat.  Unroll both tubes of crescent dough and press onto bottom and up sides of an ungreased 15x10 pan.  Press perforations to seal.  Top with sausage mixture and cheddar cheese.  In a bowl, whisk eggs, parmesan cheese, milk, salt and pepper until blended.  Pour over sausage and cheese.  Bake 23-28 minutes or until the crust is lightly browned and egg mixture is set.

Serves 9

Spinach and Turkey Phyllo Pie

2 pounds ground turkey
1 large onion, chopped
1 tsp pepper
1 tsp oregano
3/4 tsp salt
1/2 tsp ground nutmeg
1/2 tsp crushed red pepper flakes
3 pkg (10 oz each) frozen chopped spinach, thawed and squeezed dry
4 large eggs, lightly beaten
10 oz crumbled feta cheese
20 sheets phyllo dough (14x9 inch size)
Cooking spray

Preheat oven to 375.  In skillet, cook turkey and onion; drain.  Stir in seasonings.  Add spinach; cook and stir until liquid is evaporated.  Transfer to a large bowl; cool slightly.  Stir in beaten eggs and cheese.  Layer 10 sheets of phyllo dough in a greased 13x9 pan; spritzing each sheet with cooking spray.  Spread spinach mixture over phyllo.  Top with remaining sheets of phyllo, spritzing each with cooking spray.  Cut into 8 rectangles.  Bake, uncovered, 35-40 minutes or until golden brown.  It may be necessary to recut before serving.

Serves 8

Fiesta Beef and Cheese Skillet Cobbler

1 pound ground beef
1 can black beans, rinsed and drained
1 can rotel
1 can (10 oz) enchilada sauce
1 tsp ground cumin
4 Tbsp chopped fresh cilantro
1 1/2 cups bisquick
1 1/2 cups shredded Colby Jack cheese
4 bacon strips, cooked and crumbled
2/3 cup milk
1 egg, lightly beaten

Preheat oven to 400.  In skillet, cook beef until no longer pink; drain.  Stir in beans, rotel, enchilada sauce and cumin.  Bring to a boil; reduce heat.  Simmer, uncovered, 20 minutes, stirring occasionally.  Stir in 2 Tbsp cilantro.  Transfer to 9x9 casserole dish.  In bowl, mix bisquick, 1/2 cup cheese, bacon and remaining cilantro.  Add milk and beaten egg; stir to make a soft dough.  Spoon over beef mixture.  Bake, uncovered, 13-15 minutes or until golden brown.  Sprinkle with remaining cheese; bake 2-3 minutes or until cheese is melted.

Serves 6

Cheesy Hash Brown Casserole

4 slices bacon, cooked and chopped
1 onion, chopped
1 red bell pepper, chopped
1 pkg (32 oz) hash browns, whatever style you prefer, thawed
1 can cream of mushroom soup
1 cup sour cream
1 1/4 cups shredded cheddar cheese

3 green onions

Heat oven to 375.  In a large bowl, mix cooked bacon, peppers and onion.  Add thawed hash browns, soup, sour cream and one cup cheese.  Mix lightly.  Spoon into greased 13x9 baking dish.  Top with remaining cheese.  Bake 40-45 minutes or until heated through and golden brown on top.  Sprinkle with green onions.

Serves 20

Chicken, Mushroom, and Asparagus Stir Fry

1 1/2 cups uncooked rice, long grain or minute
2 Tbsp vegetable oil
1 pound chicken breast strips
1 pound asparagus spears, trimmed and cut into 2 inch pieces
1 medium onion, cut in 1/2 inch wedges
1 pkg (8 oz) sliced fresh mushrooms
1/2 cup stir fry sauce
1/4 cup oyster sauce

Cook rice as directed on package.  In a wok or large deep skillet, heat 1 Tbsp oil.  Add chicken strips; sitr fry 5-6 minutes or until no longer pink in center.  Remove chicken from wok; place on plate.  Add remaining 1 Tbsp oil to wok and heat.  Add asparagus and onion; stir fry 3 minutes.  Add mushrooms; stir fry 3 minutes longer.  (If asparagus is not tender enough at this time, you can add 1/4 cup water, cover, and steam 2-3 minutes.)  In small bowl, mix stir fry sauce and oyster sauce.  Add sauce mixture and return chicken to wok; stir fry about 1 minute long or until hot.  Serve over rice or you can mix rice into chicken mixture.

Serves 4