Egg Salad Sandwiches

8 large eggs, hard boiled
1/2 cup mayonnaise
1 tsp yellow mustard
1/4 cup chopped green onion
1/4 tsp paprika
Salt and black pepper to taste

Cool, peel and chop eggs in bowl.  Stir in mayonnaise, mustard, and onion.  Stir in paprika, salt and pepper to taste.  Serve on bread or crackers

Balsamic Glazed Salmon

4 garlic cloves, minced
1 tsp olive oil
1/3 cup balsamic vinegar
4 tsp Dijon mustard
1 Tbsp water
1 Tbsp honey
1/4 tsp salt
1/4 tsp pepper
6 salmon fillets (4 ounces each)
1 tsp oregano

Preheat oven to 425.  Line a 15x10 pan with foil; coat foil with cooking spray.  Set aside.  In a saucepan, sauté garlic in oil until tender.  Stir in vinegar, mustard, water, honey, salt and pepper.  Bring to a boil.  Reduce heat; simmer, uncovered, 3-5 minutes or until slightly thickened.  Set aside 2 Tbsp for basting.  Place fillets on prepared pan.  Brush with sauce and sprinkle with oregano.  Bake, uncovered, 15-18 minutes or until salmon flakes easily with a fork.  Brush with reserved sauce before serving.

Serves 6

Gouda and Spinach Stuffed Pork Chops

Cooking Spray
4 (6 oz) thick cut pork chops
1/2 pound fresh spinach, washed and torn into bite size pieces
8 slices smoked Gouda cheese
1 cup bread crumbs
3 Tbsp Dijon mustard
Creole seasoning to taste

Preheat the oven to 400.  Coat a 13x9 dish with cooking spray.  Lay each chop flat on a cutting board, and with a sharp knife held parallel to the board, cut a pocket in the chop, leaving three sides intact.  Stuff each chop with spinach, then with cheese.  Put bread crumbs in a shallow dish.  Coat each chop with a thin layer of mustard, then roll in crumbs.  Arrange chops in prepared baking dish.  Sprinkle with Creole seasoning to taste.  Lightly spray the pork chops with cooking spray.  Bake for 45 minutes or until brown and crispy.

Serves 4

Zucchini and Pasta in Chunky Tomato Sauce

3 large zucchini, sliced
1 pound ground turkey breast
1 cup chopped onion
1 green bell pepper, chopped
3 cups chunky garden vegetable pasta sauce
1/4 cup dried bread crumbs
1 cup beef broth
1 tsp Italian seasoning
8 oz Penne pasta, uncooked
freshly ground pepper to taste
1/2 cup shredded cheddar cheese

Preheat oven to 400 degrees.  Bring saucepot of water to boil for pasta.  Boil pasta for about 5 minutes and drain.  It will not be thoroughly cooked.  Brown turkey breast, onion, and bell pepper.  Add 1 cup pasta sauce, sliced zucchini, bread crumbs, beef broth and Italian seasoning.  Cook, stirring occasionally, until slightly thickened and heated thoroughly.  Season with black pepper.  Pour remaining 2 cups of pasta sauce into 13x9 baking dish to cover bottom.  Pour partially cooked pasta on top of sauce.  Pour meat/zucchini mixture on top of pasta.  Slightly mix together.  Cover dish with foil and bake 25 minutes.  Remove from oven and sprinkle dish with cheese.  Bake 5 minutes longer or until cheese is melted.

Serves 6

Spiced Chickpeas

1 can chickpeas, rinsed and blotted dry
1 Tbsp olive oil
2 tsp ground cumin
2 tsp Cavender's greek seasoning
1/4 tsp salt

Preheat oven to 450 degrees.  In a mixing bowl, combine the chickpeas, olive oil, spices and salt.  Spread on a baking sheet with rims.  Bake for 25 minutes or until brown and crunchy, stirring at least once during baking.  When cooled, store in covered container for up to two days. 

Serves 4.

Beef, Barley, and Vegetable Soup

1 pound lean beef, cut into bite size pieces
1 cup chopped onion
1 cup chopped carrots
3/4 cup chopped celery
1/2 cup uncooked barley
4 cups water
1 (14.5 oz) can diced tomatoes with onion and garlic
2 tsp granulated beef bouillon
1/2 tsp basil
1 bay leaf
salt and pepper to taste

In stock pot, cook beef, onion, carrots, and celery over medium-high heat until beef is browned and vegetables start to soften.  Add barley; cook, stirring, 1-2 minutes or until barley is lightly toasted.  Add water, tomatoes, bouillon, basil, and bay leaf.  Cover pot.  Bring to a boil; reduce heat.  Simmer 40 minutes or until barley is tender.  Season with salt and pepper.

Serves 4

Spinach Dip

8 oz cream cheese spread
1 cup sour cream
1 envelope ranch salad dressing mix
1 pkg (10 oz) frozen chopped spinach, thawed and well drained
1 can (8 oz) water chestnuts, drained and chopped
1/2 cup chopped red peppers
Cut up veggies for dipping

Mix cheese, sour cream, and dressing mix until well blended.  Stir in spinach, water chestnuts and chopped pepper.  Cover and refrigerate several hours.  Serve with cup up veggies.

makes 28 servings.

French Peasant Chicken Stew

2 cups baby cut carrots
1 cup sliced fresh mushrooms (about 3 oz)
4 small red potatoes, cut into quarters
1 jar (12 oz) chicken gravy
1 can chicken broth
1 tsp thyme
1/2 cup frozen sweet peas
2 to 2 1/2 pounds chicken, cooked and cut into pieces

In large pot, mix all ingredients except peas and chicken.  Heat to boiling over medium-high heat.  Reduce heat to medium-low.  Cover and simmer for 20 minutes or until vegetables are tender.  Stir in peas and chicken.  Cover and simmer about 5 minutes or until peas are tender. 

Serves 6

Ritz Broccoli Casserole

30 oz frozen chopped broccoli, thawed and drained
3/4 pound velveeta, cut up
36 ritz crackers, coarsely crushed
1/4 cup butter, melted

Preheat oven to 350.  Mix broccoli, velveeta and half of the crushed crackers until well blended.  Spoon into 2 quart baking dish.  Mix remaining crushed crackers and butter; sprinkle over broccoli mixture.  Cover with foil and bake 45 minutes. 

Serves 12

Peanut Butter Banana Muffins

1 1/2 cups all purpose flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup butter, melted
1 1/2 cups mashed ripe bananas (about 3)
3/4 cup peanut butter chips

Combine flour, sugar, baking powder, baking soda, and salt.  In another bowl, combine egg, butter and bananas.  Stir into dry ingredients, just until moistened.  Fold in chips.  Fill greased muffin cups 3/4 full.  Bake at 375 for 18-22 minutes.

Makes 12 muffins