1: Mexican 8 Layer Dip Mini Pepperoni Calzones Angel Chicken Barbeque Jack Chicken Beef Burgundy Broccoli Rissotto Potato Skins Cheeseburger Dip Cranberry-Chipotle Meatballs Cheesy Beer Salsa Dip Spicy Citrus Chicken Jalapeno Shrimp Pasta French Bread Pizza Garlic Lime Chicken Garlic Parmesan Orzo Gingered Pepper Steak Lime-Glazed Pork Chops Moo Shu Style Chicken Oriental Beef and Broccoli Pizza Turnovers Four Berry Smoothies | Ham 'n' Egg Breakfast Wrap Chicken Kiev Chicken Cacciatore Teriyaki Chicken with Orange Sauce Teriyaki Pork Roast Margarita Grilled Shrimp Bacon Wrapped Hamburgers Ginger Glazed Mahi Mahi Pesto Cheesy Chicken Rolls Broiled Gingered Salmon Taco Chicken Jack Cheese Oven Omelet Maple French Toast Bake Ham and Cheese Calzones Salsa Strips Seasoned Oven Fries Creamy Onion Garlic Bread Herbed Oven Fries Easy Salmon Bake
2: Mexican 8 Layer Dip Prep Time - 15 minutes Chill Time - 4-24 hours 2-3 cups shredded lettuce 1 9oz can bean dip 1/4 cup picante or taco sauce 1 8oz carton dairy sour cream 1 6oz container frozen avacado-thawed 1 cup shredded cheddar or Monterey-Jack cheese 1/4 cup sliced green onions (2) 2 tbs sliced or chopped pitted olives 2/3 chopped seeded tomato tortilla chips On a platter arrange lettuce leaving 2 inch rim at edge of platter Combine bean dip and taco sauce Spread over lettuce Layer sour cream and avacado dip Top with cheese, onions, and olives Chill Top with tomatoes
3: Mini Pepperoni Calzones Prep Time - 30 minutes Bake Time - 10 minutes Preheat 425 *Start with refrigerated pizza dough 2-3 cups shredded lettuce 1 9oz can bean dip 1/4 cup picante or taco sauce 1 8oz carton dairy sour cream 1 6oz container frozen avacado-thawed 1 cup shredded cheddar or Monterey-Jack cheese 1/4 cup sliced green onions (2) 2 tbs sliced or chopped pitted olives 2/3 chopped seeded tomato tortilla chips On a platter arrange lettuce leaving 2 inch rim at edge of platter Combine bean dip and taco sauce Spread over lettuce Layer sour cream and avacado dip Top with cheese, onions, and olives Chill Top with tomatoes
4: Angel Chicken Prep Time - 15 minutes Cook Time - 4-5 hours, low Serves 6 6 boneless chicken breast halves 1/4 cup butter or margarine 1 0.7 ounce envelope Italian dry salad dressing mix 1 10.75 ounce can condensed golden mushroom soup 1/2 of an 8oz can tub cream cheese with chives and onion 1/2 cup dry white wine or water 3 cups hot cooked angel hair pasta Snipped fresh chives (optional) | In a 3.5 or 4 quart slow cooker place chicken pieces For sauce, in a medium saucepan melt butter Stir in salad dressing mix Stir in mushroom soup, cream cheese, and wine Pour over chicken in cooker Cover and cook Serve chicken and sauce over hot cooked pasta If desired sprinkle with chives.
5: Barbeque Jack Chicken Prep Time - 15 inutes + freezing Bake Time - 35 minutes Serves 6 1/4 cup butter, softened 1 tbs minced chives 1 garlic clove, minced 6 boneless chicken breast halves 3/4 cup crushed cornflakes 2 tbs minced fresh parsley 2 tps paprika 1/3 cup buttermilk Hot cooked rice (optional) In a small bowl combine the butter, chives and garlic Shape into a 3 in x 2 in rectangle and freeze until firm - about 30 minutes Flatten chicken to 1/4 in thickness Cut the butter mixture lengthwise into six pieces; place one piece in center of each chicken breast half Fold short sides over butter; fold long sides over and secure with toothpicks In a shallow dish combine the cornflakes, parsley and paprika Place buttermilk in another shallow dish Dip the chicken into buttermilk then coach evenly with cornflake mixture Place chicken seam side down in a greased 13 in x 9 in x 2 in baking dish Bake uncovered at 425 for 35-40 minutes or until no longer pink Remove toothpicks before serving Serve over rice if desired
6: Beef Burgundy Prep Time - 30 minutes Cook Time - 1 1/4 hours Serves 2 3/4 pound of boneless beef chuck roast, cut into 1-inch cubes 2 tablespoons olive oil, divided 1 tablespoon butter 4 teaspoon all purpose flour 1 teaspoon red currant jelly OR seedless raspberry jam 1 teaspoon tomato paste 1-1/4 cups chicken broth 1/4 cup Burgundy wine OR additional chicken broth 2 bacon strips, cooked ad crumbled 1-1/2 cups sliced fresh mushrooms 1 cup pearl onions, peeled 1 cup fresh baby carrots Dash pepper Hot cooked egg noodles – optional In a saucepan, brown beef cubes on all sides in 1 tablespoon oil. Remove ad set aside. In the same pan melt butter. Stir in the flour, jelly, and tomato paste until smooth; gradually add broth and wine or additional broth. Bring to a boil; cook and stir for 1 minute or until thickened. Add beef and bacon. Return to a boil. Reduce heat; cover and simmer for 45-50 minutes or until meat is tender. In a small skillet, sauté mushrooms in remaining oil until tender. Add the mushrooms, onions, carrots and pepper to beef mixture. Cover and cook 20-25 minutes longer or until vegetables are tender. Serve over noodles if desired.
7: Broccoli Rissotto Prep Time - 10 minutes Cook Time - 40 minutes Serves 4-6 1/4 cup olive oil, divided 1 garlic clove, thinly sliced 2 cups fresh broccoli florets 2-1/3 cups chicken broth, divided 1/4 cup chicken fresh parsley, divided Salt and pepper to taste 1/2 small onion, chopped 3/4 cup uncooked long grain OR Arborio rice 2/3 cup dry white wine OR additional chicken broth 1 tablespoon lemon juice 2 tablespoons butter 1/4 cup grated Parmesan cheese, divided In a skillet, heat 2 tablespoons oil. Sauté garlic ad broccoli until garlic is soft, about 3 minutes. Add 1/3 cup chicken broth, 3 tablespoons parsley, salt, and pepper. Simmer uncovered just until the broccoli is tender about 6 minutes. Keep warm. In a small sauce pan, heat remaining broth and keep warm. In a large saucepan, heat remaining oil. Cook onion until tender about 3 minutes. Add rice; stir until coated. Add wine or additional broth; cook until liquid is absorbed, stirring constantly. Stir 2/3 cup warm broth into rice mixture. Cook, uncovered, over medium-low heat until all of the liquid is absorbed, stirring constantly. Add remaining broth, 1/3 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Rice will be creamy and grains will be tender when done. (total cook time is about 25 minutes). Stir in the lemon juice, butter, 3 tablespoons Parmesan cheese ad reserved broccoli mixture. Sprinkle with remaining Parmesan cheese and parsley. Serve immediately.
8: Potato Skins Prep Time - 20 minutes Bake Time - 50 minutes Preheat oven 450 *Save baking time by cooking the potatoes in the microwave on 100% power (high) for 15 minutes 6 large baking potatoes 2 tsp cooking oil 1 to 1 1/2 tsp chili powder several drops hot sauce 2/3 cup chopped Canadian-style bacon OR 8 slices crisp cooked bacon - crumbled 2 tsp finely chopped green onions 2/3 cup finely chopped tomato 1 cup shredded cheddar cheese (4oz) 1/2 cup dairy sour cream Scrub potatoes Bake at 425 for 40-45 minutes Cool Cut each potato lengthwise into 4 wedges Scoop out insides Cover & chill leftovers In bowl, combine oil, chili powder, hot sauce Brush inside of skins with mixer Place on baking sheet Sprinkle with topping Bake for 10 minutes
9: Cheeseburger Dip Prep Time - 15 minutes Cook Time - 3-4 hours low or 1 1/2-2 hours high Serves 22 (1/4 cups) 2 pounds lean ground beef 1.5 cups chopped onions 2 cloves garlic, minced 1 15oz jar cheese dip 1/2 cup catsup 1/4 cup prepared mustard 1/4 cup sweet pickle relish In a large skillet cook ground beef, onions, and garlic until meat is brown Drain off fat Transfer meat mixture to a 3.5 quart slow cooker Stir in cheese dip, catsup, mustard, and pickle relish. Cover and cook on low or high for appropriate time. Serve immediately or keep warm on low heat for 2 hours.
10: Cranberry-Chipotle Meatballs Prep Time - 15 minutes Cook Time - 4-5hours Serves 16 1 16oz package frozen cooked plain meatballs, thawed 1 16oz can jellied cranberry sauce 1 15.5oz can pineapple chunks, drained 1/4 cup packed brown sugar 1 to 2 tablespoons canned chipotle chile peppers in adobo sauce, chopped In a 1.5 quart slow cooker place meatballs In a medium bowl combine cranberry sauce, pineapple, brown sugar, and chipotle peppers Pour over meatballs in cooker. Cover and cook for 4 to 5 hours Serve meatballs and pineapple with wooden toothpicks
11: Cheesy Beer-Salsa Dip Prep Time - 15 minutes Cook Time - 2-4 hours low or 1.2-2 hours high Serves 22 (1/4 cups) 1 16oz jar salsa 2/3 cup beer or milk 4 cups shredded American cheese 2 cups shredded Monterey Jack cheese (8oz) 1 8oz package cream cheese, cut up Tortilla chips | In a 3.5 or 4 quart slow cooker combine salsa and beer Stir in all three cheeses Cover and cook on low or high setting for appropriate time Serve immediately or keep warm on low-heat setting for up to 2 hours Sir before serving
12: Spicy Citrus Chicken Prep Time - 20 minutes Cook Time - 8-9 hours low, 4-4 1/2 hours high Serves 4 1 6oz can frozen pineapple-orange juice concentrate, thawed. 1/2 cup catsup 2 tablespoons lemon juice 1/4 teaspoon cayenne pepper 2 tablespoons quick cooking tapioca 2 inches cinnamon 8 whole allspice 4 whole cloves 2.5-3 pounds chicken breast halves. Hot cooked couscous or basmati rice For sauce, in small bowl combine juice concentrate, catsup, lemon juice and cayenne pepper. In a 3.5 or 4 quart slow cooker place about half of the sauce. Stir in tapioca. In spice bag, place cinnamon, allspice, and cloves. Place in slow cooker. Add chicken and pour remaining sauce over mixture in cooker. Cover and cook on low or high for appropriate time. Transfer chicken to a serving platter. Remove spice bag, strain sauce, skim off fat. Serve sauce over chicken and hot couscous
13: Jalapeno Shrimp Pasta Total Time - 30 minutes Serves 4 12 oz fresh or frozen large shrimp 8 oz dried linguine 2 tablespoons olive oil 1 or 2 fresh jalapeno chile peppers, finely chopped 1 teaspoon bottles minced garlic (2 cloves) 1/2 teaspoon salt 1/8 teaspoon black pepper 2 cups chopped tomato and/or cherry tomatoes, halved or quartered Finely shredded Parmesan cheese Thaw shrimp if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Cook linguine according to packing directions; drain well. Return to pan. Cover keep warm. In a large skillet heat oil over medium-high heat. Add chile pepper, garlic, salt and black pepper; cook and stir for 1 minute. Add shrimp; cook about 3 minutes more or until shrimp are opaque. Stir in tomato; heat through. Toss cooked linguine wit shrimp mixture. If desired, sprinkle individual servings with Parmesan cheese.
14: French Bread Pizza Prep Time - 15 minutes Cook Time - 6-8 hours low, 3-4 hours high Serves 6 1.5 pounds lean ground beef 1 medium onion cut into thin wedges 1 15oz can pizza sauce with cheese 1 14.5oz Italian style stewed tomatoes untrained 1 4.5 car sliced mushrooms, drained 1 16oz loaf Italian bread 8 oz shredded package of pizza cheese In a large skillet cook meat and onion. Drain off fat. Transfer meat mixture to a 3.5 or 4 quart slow cooker. Stir in pizza sauce, tomatoes and mushrooms. Cover and cook on low or high for appropriate time. Preheat broiler. Bias-slice bread into 1 inch slices. Arrange bread on a large baking sheet. Broil 3 to 4 inches from heat for 1 to 2 min or until golden. Spoon meat mixture on top of bread slices. Sprinkle with pizza cheese.
15: Garlic Lime Chicken Prep Time - 10 minutes Cook Time 10 minutes 1 teaspoon salt 1 teaspoon pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon paprika 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon thyme 6 boneless skinless chicken breast halves 2 tablespoons butter 2 tablespoons olive oil 1/2 cup chicken broth 4 tablespoons lime juice In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts. In a skillet heat butter and olive oil together over medium heat. Sauté chicken until golden brown. Turn down the heat, remove chicken and add the lime juice and chicken broth to the pan, whisking up the browned bits of the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve with Angel Hair pasta.
16: Garlic Parmesan Orzo Total Time - 15 minutes Serves 8 2 cups uncooked orzo pasta 3 teaspoons minced garlic 1/2 cup butter, cubed 1/2 cup grated Parmesan cheese 1/4 cup milk 2 tablespoons minced fresh parsley 1 teaspoon salt 1/4 teaspoon pepper | Cook orzo according to package directions. Meanwhile, in a large skillet, sauté garlic in butter until tender. Drain orzo; add to skillet. Stir in the Parmesan cheese, milk, parsley, salt, and pepper. Heat through.
17: Gingered Pepper Steak Total Time - 15 minutes Serves 4 2 teaspoons sugar 2 teaspoons cornstarch 1/4 teaspoon ground ginger 1/4 cup reduced-sodium soy sauce 1 tablespoon white wine vinegar 1 pound beef flank steak, thinly sliced 2 medium green peppers, julienned 1 tablespoon vegetable oil Hot cooked rice - optional In a large bowl, combine the sugar, cornstarch, ginger, soy sauce, and vinegar until smooth. Add beef and toss to coat; set aside. In a large skillet or work, stir-fry green peppers I oil until crisp-tender, about 3 minutes. Remove with a slotted spoon and keep warm. Add beef with marinade to pan; stir fry for 3 minutes or until meet reaches desired doneness. Return peppers to pan; heat through. Serve over rice if desired.
18: Lime-glazed Pork Chops Total Time - 25 minutes Serves 4 1/3 cup orange marmalade 1 jalapeno pepper, seeded and finely chopped 2 tablespoons lime juice 1 teaspoon grated fresh gingerroot 4 bone-in pork chops (8 oz each) 4 teaspoons minced fresh cilantro Lime wedges For glaze, in a small saucepan, combine the marmalade, jalapeno, lime juice and ginger. Cook and stir over medium heat for 5 minutes or until marmalade melts. Remove from heat; set aside. Coat grill rack with cooking spray before starting the grill. Grill pork chops, covered, over medium heat for 6 – 7 minutes on each side or until juices run clear brushing with glaze during the last five minutes of grilling. Sprinkle with cilantro ad serve with lime wedges.
19: Moo Shu Style Chicken Prep Time - 20 minutes Bake Time - 6-7 hours low, 3-3 1/2 hours high Serves 4 2.5-3 pounds chicken breast halves skinned 1/4 teaspoon salt 1/8 teaspoon black pepper 1/2 cup water 1/4 cup soy sauce 2 teaspoons toasted sesame oil 3/4 teaspoon ground ginger 8 7 or 8 inch flour tortillas 1/2 cup bottled hoisin sauce 2 cups packaged shredded broccoli (broccoli slaw mix) or packed shredded cabbage with carrot (coleslaw mix). In a 3.5 or 4 quart slow cooker place chicken pieces. Sprinkle with salt and pepper. In a small bowl shirt together water, soy sauce, sesame oil, and ginger. Pour over chicken. Cover and cook on low or high for appropriate time. Remove chicken from cooker reserving cooking liquid. When cool enough to handle, use two forks to pull chicken apart into shreds. Return chicken to cooker, heat through. To serve spread each tortilla with 1 tablespoon of the hoisin sauce. Using a slotted spoon, spoon shredded chicken just below the center of tortillas. Top with shredded broccoli.
20: Oriental Beef and Broccoli Prep Time - 20 minutes Cook Time - 8-10 hours low, 4-5 hours high Serves 6 1.5 pounds boneless beef round steak 6 medium carrots cut into 1 inch pieces 2 medium onions 1 tablespoons grated fresh ginger 2 cloves garlic, minced 1/2 cup water 2 table spoons reduced-sodium spy sauce 1 3/4oz envelope beef gravy mix 4 cups broccoli florets 3 cups hot cooked rice | Trim fat off meat. Cut meat across the grain into 1/2 inch strips. Set aside. In a 3.5 or 4 quart slow cooker place carrots and onion. Add meat, ginger, and garlic. In a small bowl stir together water, soy sauce, and beef gravy mix. Pour over mixture in cooker. Cover and cook on low or high for appropriate time. Sir in broccoli. Cover and cook about 15 min. Serve over hot cooked rice.
21: Pizza Turnovers Prep Time - 10 minutes Bake Time - 15 minutes Serves 6 * Preheat oven 400 1 13.8oz package refrigerated pizza dough 1/4 cup pizza or spaghetti sauce Mozzarella, American or provolone cheese Pepperoni 1 tablespoon milk 2 tablespoons grated Parmesan cheese Grease a large baking sheet. Unroll pizza dough on the baking sheet. Use a pizza cutter to cut the dough into 4 squares. Spread 1 table spoon of the pizza sauce over each square, leaving a 1/4-inch border around the edges. Place cheese and pepperoni on top of sauce. For each turnover into triangles. Press edges of dough together with fingers or tines of a fork to seal. Brush tops f turnovers with the milk. Sprinkle with Parmesan cheese. Bake for 15-17 minutes or until golden brown.
22: Four-Berry Smoothies Serves 2 Total Time - 10 minutes 1 1/2 cups fat free milk 1/2 cup frozen blackberries 1/2 cup frozen blueberries 1 tbsp sugar 1/2 cup unsweetened strawberries 2 tbsp lemonade concentrate 1/2 cup unsweetened raspberries 1/2 tsp vanilla extract In a blender, combine all the ingredients. Cover and process until smooth. Pour into chilled glasses. Serve immediately.
23: Ham 'n' Egg Breakfast Wrap Total Time - 15 minutes Serves 1 1 1/2 tsp butter 1 egg, lightly beaten 2 oz thinly sliced deli ham 1 tbsp chopped green pepper 1 tbsp chopped onion 1 tbsp salsa 1 tbsp sour cream 1 flour tortilla 2 tbsp shredded cheddar cheese In a small skillet, melt butter. Add egg; cook and stir over medium heat until completely set. Add the ham, green pepper, onion, and salsa; cook until heated through. Spread sour cream over tortilla. Spoon filling over sour cream and sprinkle with cheese. Fold and roll tortilla.
24: Chicken Kiev Prep Time - 15 minutes + freezing Bake Time - 35 minutes Serves 6 1/4 cup butter, softened 1 tablespoon minced chives 1 garlic clove minced 6 boneless skinless chicken breast halves 3/4 cup crushed cornflakes 2 tablespoons minced fresh parsley 2 teaspoon paprika 1/3 cup buttermilk Hot cooked rice - optional In a small bowl combine the butter, chives ad garlic. Shape into a 3 in x 2 in rectangle and freeze until firm about 30 minutes. Flatten chicken to 1/4 in thickness. Cut the butter mixture lengthwise into six pieces; place one piece in center of each chicken breast half. Fold short sides over butter; fold long sides over and secure with toothpicks. In a shallow dish combine the cornflakes, parsley and paprika. Place buttermilk in another shallow dish. Dip the chicken into buttermilk then coach evenly with cornflake mixture. Place chicken seam side down in a greased 13 in x 9 in x 2 in baking dish. Bake uncovered at 425 for 35-40 minutes or until no longer pink. Remove toothpicks before serving. Serve over rice if desired.
25: Chicken Cacciatore Prep Time - 15 minutes Bake Time - 1 1/4 hours Serves 6 1 broiler/fryer chicken (3-1/2 – 4 pounds) cut up 1/4 cup all purpose flour Salt and pepper to taste 2 tablespoons olive oil 2 tablespoons butter 1 large onion, chopped 2 celery ribs, sliced diagonally 1 large green pepper cut into strips 1/2 pound fresh mushrooms cut into strips 1 can (28 oz) deiced tomatoes, undrained 1 can (8 oz) tomato sauce 1 can (6 oz) tomato paste 1 cup dry red wine OR water 1 teaspoon dried thyme 1 teaspoon dried rosemary, crushed 1 teaspoon dried oregano 1 teaspoon dried basil 3 garlic cloves, minced 1 tablespoon sugar hot cooked pasta shredded Parmesan cheese Dust chicken with flour, season with salt ad pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken ad keep warm. In same skillet, sauté the onion, celery, green pepper ad mushrooms for 5 minutes. Stir I the tomatoes, tomato sauce, tomato paste, wine or water, herbs, garlic, and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Return chicken to the pan. Cover ad simmer for 45-60 minutes or until tender. Serve over pasta; sprinkle with Parmesan cheese.
26: Teriyaki Chicken with Orange Sauce Prep Time - 15 minutes Cook Time - 4-5 hours low, 2-2.5 hours high Serves 4 1 16z package loose-pack frozen broccoli, baby carrots, and water chestnuts 2 tablespoons quick cooking tapioca. 1 pound boneless chicken breast halves cut into 1 inch pieces 3/4 cup chicken broth 3 tablespoons orange marmalade 2 tablespoons bottled teriyaki sauce 1 teaspoon dry mustard 1/2 teaspoon ground ginger 2 cups hot cooked rice | In a 3.5 or 4 quart slow cooker combine frozen vegetables and tapioca. Add chicken pieces In a small bowl combine chicken broth, orange marmalade, teriyaki sauce, dry mustard, and ginger. Pour over mixture in cooker. Cover and cook on low or high for appropriate time. Serve chicken mixture with hot cooked rice.
27: Teriyaki Pork Roast Prep Time - 10 minutes Bake Time - 6 hours + standing Serves 6-8 1 boneless pork shoulder roast (3 – 4 pounds) trimmed 1 cup packed brown sugar 1/3 cup unsweetened apple juice 1/3 cup soy sauce 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons cornstarch 3 tablespoons cold water Cut roast in half; rub with brown sugar. Place in a 5 qt. slow cooker. Pour apple juice and soy sauce over roast. Sprinkle with salt ad pepper. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender. Remove roast; cover ad let stand for 15 minutes. Meanwhile, strain cooking juices ad return to slow cooker. Combine cornstarch ad cold water until smooth; gradually stir into juices. Cover ad cook on high for 15 minutes or until thickened. Slice pork; serve with gravy.
28: Margarita Grilled Shrimp Prep Time - 15 minutes Cook Time - 50 minutes Serves 4 1 pound shrimp, peeled and deveined 2 cloves garlic, minced 2 tablespoons fresh lime juice 3 tablespoons olive oil 2 teaspoons tequila 3 tablespoons fresh chopped cilantro 1/4 teaspoon ground red pepper 1/4 teaspoon salt 4 bamboo skewers, soaked in water for 20 minutes Combine the shrimp, garlic, lime juice, olive oil, tequila, cilantro, red pepper, and salt in a bowl; toss to combine; refrigerate 30 minutes. Preheat an outdoor grill for high heat and lightly oil grate. Drain the marinade from the shrimp and discard; thread the shrimp on the skewers. Cook on preheated grill until the shrimp turn pink, 2 to 3 minutes per side.
29: Bacon Wrapped Hamburgers Prep Time - 15 minutes Cook Time 10 minutes Serves 6 1/2 cup shredded Cheddar cheese 1 tablespoon grated Parmesan cheese 1 small onion, chopped 1 egg 1 tablespoon ketchup 1 tablespoon Worcestershire sauce 1/2 teaspoon salt 1/8 teaspoon pepper 1 pound ground beef 6 slices bacon 6 hamburger buns, split Preheat a grill for high heat. In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks. Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns.
30: Ginger Glazed Mahi Mahi Prep Time - 5 minutes Cook Time - 30 minutes Serves 12 3 tablespoons honey 3 tablespoons soy sauce 3 tablespoons balsamic vinegar 1 teaspoon grated fresh ginger root 1 clove garlic, crushed or to taste 2 teaspoons olive oil 4 (6 ounce) mahi mahi fillets salt and pepper to taste 1 tablespoon vegetable oil In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
31: Pesto Cheesy Chicken Rolls Prep Time - 15 minutes Bake Time - 50 minutes Serves 4 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness 1 cup prepared basil pesto 4 thick slices mozzarella cheese Preheat the oven to 350 degrees F (175 degrees C). Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish. Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.
32: Broiled Gingered Salmon Serves 4 4 salmon fillets 1 cup pineapple juice 1 tablespoon low sodium soy sauce 2 teaspoons ginger root, peeled, and grated 1/8 teaspoon pepper In a large resealable plastic bag, combine pineapple juice and remaining ingredients; carefully add the fish. Seal the bag and marinate in the refrigerator for about 20 minutes while you prepare the rest of the meal. Preheat oven broiler. Drain the fish, reserving the marinade. Place fish on a lightly greased broiler pan, and broil about 5 inches or more from heat source for about 8 to 13 minutes, or until fish flakes easily when tested with a fork. Remove from pan and keep warm. Meanwhile, bring the reserved marinade to a boil in a saucepan, and cook for about 3 minutes, until reduced. Pour over fish and serve.
33: Taco Chicken Prep Time - 15 minutes Cook Time 1hour Serves 4 1 cup of flour 1 envelope of taco seasoning 1 pound of chicken breast Half a bag of Doretos 1 stick + 1 tbs butter 1 can evaporated milk 2 cups Monterey jack cheese Shredded lettuce Preheat oven to 325. Put flour in a bowl or zip lock bag. Add taco seasoning. Shake around. Coat chicken with flour mix and put in a greased casserole dish. Crush Doretos. Pour over chicken pieces. Melt one stick of butter and pour over chicken. Cover and cook. Take one table spoon of left over flour mix and add a tablespoon of putter in a pan. Melt and mix together. Add a can of evaporated mile, and cheese. Stir until melted. Pour over chicken and serve over a bed of lettuce.
34: Jack Cheese Oven Omelet Serves 6 Total Time - 45 minutes 8 bacon strips, diced 4 green onions, sliced 8 eggs 1 cup milk 2 tsp seasoned salt 2 1/2 cups shredded Monterey jack cheese In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels. Drain, reserving 1 tbsp drippings. Saute onions in reserved drippings until tender; set aside. In a large bowl, beat eggs. Add milk, seasoned salt, 2 cups of cheese, bacon, onions. Transfer to greased shallow 2 qt. baking dish. Bake uncovered at 350 for 35-40 minutes or until set. Sprinkle with remaining cheese.
35: Maple French Toast Bake Total Time - Over night - 1 hour Serves 8 12 slices bread, cubed 8 eggs 1 cup milk 8 oz cream cheese, cubed 1/2 cup maple syrup additional syrup Arrange half of the bread cubes in a greased shallow 2 qt. baking dish. Top with cream cheese and remaining bread. In a large bowl, whisk the eggs, milk, and syrup; pour over bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minuets before baking. Cover and bake at 350 for 30 minutes. Uncover; bake 20-25 minutes longer or until golden brown. Serve with additional syrup.
36: Ham and Cheese Calzones Total Time - 30 minutes Serves 7 1 tube refrigerated pizza crust 1/2 cup ricotta cheese 2-3 oz shredded mozzarella cheese shredded Parmesan cheese meatless pizza sauce dried basil - optional | Unroll pizza crust on greased baking sheet; roll out into a 14x11 rectangle. Spread ricotta lengthwise on half of the dough within 1 inch of the edge. Sprinkle with pepperoni, ham, and mozzarella. Fold over filling; press edges firmly to seal. Bake at 400 for 20-25 minutes or until golden brow. Sprinkle with Parmesan and basil if desired. Cut into slices. Serve with pizza sauce.
37: Salsa Strips Total Time - 20 minutes Serves 16 1 tube refrigerated crescent rolls Shredded mozzarella cheese Minced fresh cilantro 2 tbsp Dijon mustard 3/4 cup salsa Unroll crescent roll dough and separate into four triangles. Place on greased baking sheets. Spread mustard and salsa on each. Bake at 350 for 10 minutes. Sprinkle with cheese; bake 8-10 minutes longer or until golden brown. Cool 10 minutes. Cut each into four strips; sprinkle with cilantro.
38: Seasoned Oven Fries Total Time - 20 minutes Serves 6 6 medium baking potatoes 2 tbsp butter, melted 2 tbsp canola oil 1 tsp seasoned salt Cut each potato lengthwise into thirds, cut each portion into thirds. In a large resealable plastic bag, combine the butter oil and seasoned salt. Add potatoes; shake to coat. Place in a single layer on a greased baking sheet. Bake, uncovered, at 450 for 10-12 minutes on each side or until tender.
39: Creamy Onion Garlic Bread Total Time - 10 minutes Serves 6-8 2 3oz packages cream cheese, softened 1/4 cup butter, softened 1 loaf unsliced Italian bread, halved lengthwise 1/2 tsp garlic powder 8 green onions, chopped 1/4 cup grated Parmesan cheese In a small bowl, beat cream cheese, butter, Parmesan cheese and garlic powder until smooth. Beat in onions. Spread over cut sides of bread. Broil 4 inches from heat 3-4 minutes or until lightly browned. Let stand for 5 minutes before cutting.
40: Herbed Oven Fries Total Time - 35 minutes Serves 4 1 pound russet potatoes 1 tbsp chopped fresh parsley 1 1/2 tsp extra virgin olive oil 1/2 tsp dried thyme 1/4 tsp ground black pepper 1/8 tsp salt Alternate You can use fresh parsley plus and tried herb or combination of herbs you like on the potatoes. Basil, marjoram, dill, and oregano are all good. Preheat the oven 450F. Coat a rimmed baking sheet with cooking spray. Scrub the potatoes and cut them into 1/2 inch thick matchsticks. Pile the potato sticks in the center of the prepared baking sheet and sprinkle with the parsley, oil, thyme, pepper, and salt. Toss to coat well, then spread the potatoes out in an even layer. Bake the potatoes, turning them several times, for 20 to 25 minutes, or until they're crisp and browned. Cal: 106.5 Fat: 1.9 G Sat Fat: 0.3 G Cholesterol: 0 MG Sodium: 79 MG Sugar: 0.7 G Fiber: 1.6 G Protein: 2.5 G
41: Easy Salmon Bake Total Time - 45 minutes Salmon fillets 2 Lemons Salt and pepper Garlic Salt Oregano 1/4 Cup melted butter Chopped Parsley 2 tbsp dry sherry Paprika - optional Place salmon skin side down on cooking tray. Squeeze juice of 2 lemons over fish. Sprinkle with salt and pepper. Add hint of garlic salt. Sprinkle liberally with oregano. Pour melted butter over all. Sprinkle with chopped parsley. Slowly drizzle dry sherry over top. Bake at 350 for 30 minutes or until fish is opaque and flakes easily. Sprinkle with paprika, if desired, to bring back color to the fish.