Buttered Noodles

I think these noodles need a better name than just buttered noodles. The addition of both Parmesan and Mozzarella made them scrumptious. So much more than a buttered noodle.

Ingredients

2-1/4 c uncooked egg noodles

1/4 c shredded part-skim mozzarella cheese

2 tbsp butter, melted

2 tbsp grated Parmesan cheese

2 teaspoons minced fresh parsley

1/4 tsp salt

1/4 tsp garlic powder

1/8 tsp pepper

Directions

Cook noodles according to package directions; drain. Transfer to a serving bowl. Immediately add the remaining ingredients and toss to coat.

Recipe courtesy - Simple and Delicious

Italian-Style Salisbury Steak

This was one of the best tasting meat recipes that I have tasted in a long time. My son even said it was the best meat he has ever eaten. It was packed with so much flavor. This will become a regular meal in our home.

Ingredients

1 tsp Worcestershire sauce
1/2 c seasoned bread crumbs

1/2 tsp garlic powder

1/2 tsp pepper

1 lb ground beef

1 tbsp canola oil

1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained

1 can (8 ounces) Italian tomato sauce

Directions
In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four oval patties. In a large skillet, brown patties in oil on both sides. Drain. In a small bowl, combine diced tomatoes and tomato sauce. Pour over patties. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink.

Recipe Courtesy - Simple and Delicious

Gluten Free Blueberry Breakfast Cookies

I am so thankful for my friend, Lisa, for sending us all these gluten free recipes. She recently had to start eating G/F and has really jumped in with both feet to learn the food. She sent this recipe with the word "FANTASTIC". I love anything with blueberries and this looks yummy.

Ingredients

3/4 c quinoa flakes

3/4 c brown rice flour, finely ground

1/2 c tapioca flour or starch

5 tbsp potato starch (NOT potato flour)
1/4 c unsweetened shredded coconut

1 tsp gluten free baking powder

1 tsp baking soda

1 tsp xanthan gum or guar gum

1/2 tsp ground cinnamon

1/2 c honey (TIP: spray your measuring cup with non-stick cooking spray and your honey will slide right out)

3 tbsp oil of your choice
1 egg
1 c blueberries

Directions

Preheat oven to 350 degrees. Line a cookie sheet with parchment. Set aside. In a bowl, combine all dry ingredients and mix well. Add honey, oil, and egg. Mix well. Fold blueberries in until combined. Using wet hands, divide the dough into 6 balls using about 1/3 cup of batter. Put dough on a parchment lined cookie sheet. Bake at 350 degrees for 15 to 18 minutes until golden. Let cool slightly on pan before removing. Cool on cooling rack.

Courtesy of: Lisa B of Tennessee

Ham Chowder

This recipe comes courtesy of a Facebook follower, Jessi H. She said her family loves it & it only takes 30 minutes total! It sounds like a winner to me.


Ingredients
Half a cooked ham, small cubed
1/2 bag of frozen mixed veggies
5 potatoes large cubed
1/2 medium onion, diced
1/2 block of sharp cheddar cheese, shredded
2 c whipping cream or half and half
Pepper

Directions
Fill a large pot half way with water. Add cubed potatoes and onions. Boil until tender. Add the cubed ham and frozen veggies. Stir well. Bring back to a boil, then add whipping cream. Stir well. 5 minutes prior to serving, add the shredded cheese. Add ground black pepper to taste.

Recipe courtesy: Jessi H.

Easy Stromboli

This recipe is from my good friend Rachel L. We went to her house for New Year's Eve a couple years ago and she fixed this- so easy and so yummy!

Ingredients
2 tubes Refrigerated pizza crust
6 slices ham
16 slices salami
16 slices pepperoni
2 Tbl Italian dressing
2 eggs, beaten
2 tsp Italian seasoning
2 tsp garlic pepper
4 slices mozzarella cheese

Directions
Lay pizza crust flat on a cookie sheet. In middle third section, lay out meats and cheese.  Top with Italian dressing. On right side of crust, brush with egg.  Roll up and pinch together. With a pizza cutter, make small slits on the top of the dough.  Brush top with egg and sprinkle with garlic pepper and seasoning.

Bake at 350 degrees for 35 to 30 minutes.

To freeze
Allow to cool. Wrap in foil and place in freezer bag for up to 3 months. 

Reheat in 350 degree oven for 15-20 minutes- leave in foil.

Candied Carrots

This is a recipe I adapted from the 30 Meals in One Day program I use for Freezer Cooking.  Even my "non-carrot eater" eats these.

Ingredients
2 lb bag carrots
1 tsp salt
1 tsp sugar
1/4 c butter
1/4 c brown sugar, packed

Directions
Peel and slice carrots.  Place in pan and cover with water.  Add salt and sugar.  Bring to a boil, reduce heat to medium and boil gently for about 20 minutes until carrots are soft.
Drain.  In the same pan, melt butter and brown sugar together until bubbly.  Immediately pour carrots back into pan. Stir to coat.

To freeze
Allow to cool. Place in freezer bag or container.

To serve after freezing
Heat and serve.

6 servings

Rosemary Garlic Baked Chicken

This is a favorite recipe of our entire family.  I found it several years ago on a Weight Watchers board and have since adapted it to go in the freezer. So easy to make, but tastes amazing!  We love this served with mashed potatoes and Candied Carrots.

Ingredients
1 lb. boneless skinless chicken breast
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. olive oil
2 tsp. lemon juice
4 tsp.  rosemary garlic seasoning
2 tsp. parsley
1/4 cup canned chicken broth

Directions
Coat roasting pan with cooking spray.  Season both sides of chicken with salt and pepper.  Transfer chicken to prepared pan.  Drizzle with olive oil; sprinkle with lemon juice, rosemary garlic, and parsley.  Pour chicken broth around the chicken breasts.

This recipe can be frozen at this point or baked at 400 degrees for 30 to 35 minutes until chicken is cooked through.
To serve from frozen, thaw and bake as directed.

Chili-Spice Pork Chops

My five year old daughter saw a picture of these pork chops in a magazine. She wanted me to make them for dinner so I adapted the recipe to suit our family's taste. They turned out so delicious. They were crispy on the outside, moist on the inside and the taste was awesome.

Ingredients
3/4 c seasoned bread crumbs
1 1/2 tbsp chili powder
1/4 tsp pepper
1/4 tsp salt
1/4 tsp garlic powder
1 egg
1/4 c milk
4-6 boneless pork chops

Directions
Combine bread crumbs, chili powder, pepper, salt and garlic powder in a bowl. Combine egg and milk in another bowl. Dip chops in egg mixture, then coat with crumbs. Place chops on a baking pan coated with cooking spray. Bake at 350 degrees for 20-25 minutes - turning the chops once.

Freezer Directions
Prepare as directed, but do not bake.  Add to greased foil pans and cover. Freeze. To serve, thaw and bake as directed.  Make sure to thaw completely. Bake on baking pans as above to achieve the "crispy" coating.


Recipe adapted from Simple and Delicious

Italian Parmesan Garlic Bread

Ingredients
1 loaf French bread
Olive oil
Garlic salt
Italian seasonings
Grated Parmesan cheese

Directions
Slice loaf into half-inch slices. Place bread slices on cookie sheet. Brush with olive oil. Sprinkle with garlic salt, Italian seasonings, and Parmesan cheese. Bake at 425 degrees for 5-7 minutes or until crispy and lightly browned.

Nikki's Bean and Beef Burritos

I combined several recipes to create this new bean and beef burrito recipe. It is by far the most flavorful one I have made. The family loved it.

Ingredients
1 # ground chuck
4 1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp seasoned salt
1/2 tsp paprika
1/4 tsp cumin
1/2 tsp garlic salt
1/4 tsp sugar
1 tsp dried minced onion
1/4 tsp ground red pepper
1# ground chuck
3/4 c water
16 oz can refried beans
6-8 large flour tortillas
2 c shredded cheddar cheese
16 oz sour cream

Directions
In a medium bowl, combine all spices together. Crumble the ground chuck into a large skillet over medium heat. Cook, stirring, until browned. Drain grease from beef. Return meat to skillet, and pour in seasoning. Stir in water. Reduce heat to medium-low, and simmer until uncovered for 10-15 minutes or until liquid is absorbed. Stir in 1 cup of sour cream and refried beans. Top each tortilla with the meat mixture; sprinkle with cheese. Roll burritos. Place seam side down in a greased 9x13 dish. Once the dish is filled with 6-8 burritos, pour remaining meat mixture all over the top. Bake at 350 degrees for 20 minutes. Sprinkle with cheese. Bake until cheese is melted. Serve with sour cream.

Freezer Directions
Make burritos as directed placing in a foil pan instead. Cover with heavy duty foil.  Freeze. Thaw and bake for 30 to 45 minutes since all the ingredients are cold as it goes into the oven.

Italian Dressing Mix

Ingredients
1 1/2 tsp garlic powder
1 tbsp onion powder
2 tbsp oregano, ground or oregano leaves
1 tbsp dried parsley
1 tbsp granulated sugar
2 tbsp salt or salt substitute
1 tsp black pepper
1 tsp ground basil or basil leaves
1/4 tsp ground thyme or thyme leaves
1/2 tsp dried celery leaves or dried celery flakes

Directions
Mix all ingredients together and store in air-tight container.

Italian Salad Dressing
2 tbsp of the dried mix above
1/4 c vinegar
2 tbsp water
1/2 to 2/3 c olive oil or canola oil.

Mix all ingredients & shake well.

Recipe courtesy: Rebecca L. of Ohio

Rice Pilaf

Ingredients
1/2 c butter

2 to 2 1/2 c boiling water, chicken stock, or water with bouillon cubes
1 tbsp lemon juice
1 tsp salt
1 c long grain rice

Directions
Melt butter in heavy saucepan. Add rice and saute over low heat for several minutes until butter is bubbly. Add boiling liquid, salt and lemon juice and stir once or twice. Cover pan tightly and cook over low heat for about 20 minutes or until rice has absorbed all liquid. (The trick to making perfect pilaf is to add boiling liquid to the sauteed rice and then not to remove the cover until the rice is cooked. You can peek after 15 minutes to make sure no additional liquid is necessary.)

Recipe courtesy: Rebecca L. of Ohio

Tasty Bake Chicken

Ingredients

4 chicken breast halves, bone in
1 (.7 ounce) package dry Italian-style salad dressing mix (click here for homemade mix)
2 tbsp cold water
2 tbsp olive oil

Directions
Preheat oven to 400 degrees. Empty contents of salad dressing mix package into a small bowl. Add water and mix well, then stir in olive oil and mix again. Note: DO NOT add vinegar as per package instructions. Place chicken breasts 'wrong side up' in a lightly greased 9x13 inch baking dish. Put 1/2 teaspoon of the dressing mixture on each breast and spread over the surface. Bake at 400 degrees for 15 to 25 minutes, depending on the size of the breasts. Turn breasts over and spoon remaining mixture on to the topside. Bake for another 15 to 20 minutes, or until tops are golden brown and chicken is cooked through (juices run clear).


Recipe courtesy: Rebecca L. of Ohio

Quinoa with Tomatoes and Parmesan Cheese

Thanks to Lisa for sending this gluten free recipe. I have never eaten Quinoa, but this looks delicious. Quinoa is a grain-like crop that is harvested primarily for its edible seeds.

Ingredients

1 c Quinoa

2 c chicken broth

1 can diced tomatoes with basil, oregano and garlic

Parmesan cheese

Italian flat leaf parsley, chopped

Directions

Cook Quinoa according to package directions, substituting the water for chicken broth. Once cooked, add can of diced tomatoes with herbs and Parmesan cheese. Top with Italian flat leaf parsley when serving.

Recipe courtesy: Lisa B. of Tennessee

Gluten Free Croutons

Ingredients

1/2 c extra virgin olive oil
3 tsp fresh herbs (use what will compliment your entree)

3 cloves minced garlic

freshly ground pepper to taste

salt to taste

1/2 c grated Parmesan cheese

5-6 slices gluten free bread, cut into small cubes

Directions

Preheat oven to 275 degrees. In a small bowl, combine olive oil, herbs, garlic, pepper, and salt. Stir to mix. In a large bowl, toss the bread crumbs and Parmesan cheese. Add the herbed oil mixture a little at a time, tossing to coat after each addition. Line a baking sheet with parchment paper and spread the bread cubes evenly on top. Place in the oven and bake for 45 minutes - or until the bread looks lightly browned. Remove from the oven and let sit to harden for another 1/2 to 1 hour before serving.

Note - store in zipper bag or air tight container if not using immediately.

Recipe courtesy: Lisa B of Tennessee

Gluten Free Granola Cereal

A friend of mine, Lisa, attended a class on cooking gluten free. She came away with several great recipes. Here is one that would be great for adults and kids.

Ingredients
5 c oats (make sure they are certified gluten-free)
2 c sliced almonds
2 tsp cinnamon
1 tsp kosher salt
1 1/2 c mixed dried fruit (we used apricots, sour cherries, and golden raisins)
Honey, to taste
2 tbsp "light" olive oil

Directions
Preheat the oven to 350 degrees. Mix together the oats and the almonds. Make sure you use a large baking sheet or roasting pan for this (I prefer the roasting pan, because you can really swirl around those ingredients without spilling them on the floor.) Sprinkle the cinnamon and salt over the top. Stir it up. Toss the bite-sized pieces of dried fruit over the top of the oat mixture. To be honest, you might want more than 1 1/2 cups here. Stir it all up. Drizzle the honey evenly over the surface of the oat mixture. Do the same with the oil. Stir it all up until everything is well coated - not too sticky, but not dry either. Put in the oven. Bake for 12 minutes, then stir well. Put the pan back in the oven. Repeat this process three more times (it could be two or four times, depending on your oven). You’re looking for the granola to be not-at-all wet, golden brown, with a bit of crunch.

Note: feel free to add more seeds and nuts, and whatever mixture of dried fruit you want.

Recipe Courtesy: Lisa B. of Tennessee

Gluten Free Chocolate Peanut Butter Cake

Ingredients
1 c peanut butter
1 c sugar
1 c unsweetened applesauce
3 eggs
1 tsp vanilla
1/2 c G/F muti-purpose flour (sifted twice before measuring. Can also substitute for buckwheat flour)
1 tsp baking powder
1/3 c cocoa

Directions
Preheat oven to 300 degrees. Mix top 5 ingredients. Add remaining dry ingredients. Beat for 2 minutes. Bake in a greased 9" x 11" pan for 40 minutes.

If desired top with cool whip, frosting, or powdered sugar.

Recipe Courtesy: Lisa B. of Tennessee

Parmesan Cayenne Baked Cod

Another great gluten free recipe from Lisa B. This one would be great even for those who don't have to watch for gluten. Thanks for sending it to us.

Ingredients
1 lb of cod fillet (or similar fish)
1 tbsp olive oil, or enough to lightly coat a baking dish
3 tbsp mayonnaise (make sure G/F)
1 1/2 tsp Dijon mustard (make sure G/F)
1 tsp Worcestershire sauce (make sure G/F)
1 tbsp minced onion
Dash of ground cayenne pepper (or more to your liking)
2 oz grated Parmesan cheese
1 tsp paprika
salt and pepper to taste

DirectionsPreheat oven to 350 degrees. Wash and pat dry the fish. Coat the baking dish with olive oil and set the fish inside. In a small bowl, combine the mayonnaise, mustard, Worcestershire sauce, cayenne and the onion. Mix well and spread over fish. Sprinkle the Parmesan cheese. Season with paprika, salt and pepper. Bake uncovered, for about 30 minutes or until fish becomes flaky and top is crisp.


Recipe Courtesy: Lisa B. of Tennessee

Brown Rice Quesadillas with Goat Cheese

Thank you, Lisa B. for sending us this gluten free recipe. It sounds really tasty.

Ingredients
4 Gluten Free Brown Rice Wraps

6-8 oz goat cheese
8 scallions, chopped
salt and pepper to taste
1 - 2 c salsa

Directions
Spread 2 of the 4 brown rice wraps with goat cheese and sprinkle with scallions, salt and pepper. Top each one with a plain brown rice wrap to sandwich together. Lightly coat a large skillet with oil or spray. Add the quesadillas and cook over medium-high heat until golden and crispy, about 1-2 minutes per side. Remove from the pan and cut into 8 wedges. Spoon or dip into the salsa.

Note: Add chicken or black beans to make more of a meal than an appetizer.


Recipe Courtesy: Lisa B. of Tennessee

Drunk Chicken (Beer in the Rear Chicken)

I made a "drunk" chicken for our Christmas Eve dinner. It was delicious. The entire family enjoyed it. I found this recipe on Paula Deen's website. She calls it "beer in the rear chicken" but I know it as a drunk chicken. This can also be done on your grill outside. We had leftover chicken which I used to make homemade chicken noodle soup.

Ingredients
1 (12-ounce) can light beer
2 - 3 tbsp dry rub, recipe follows
5 lb whole chicken, rinsed and patted dry
barbecue sauce, recipe follows

Dry Rub
2 tsp salt
2 tsp sweet paprika
2 tsp brown sugar
1 tsp celery salt
1 tsp dried oregano
1 tsp dry mustard
1 tsp black pepper
1 tsp ground cumin
1 tsp garlic powder
1 tsp chili powder
Cayenne pepper, pinch

Barbeque Sauce
3/4 c finely chopped onion
2 tsp minced garlic
2 tbsp vegetable oil
Salt and freshly ground black pepper
2 tbsp brown sugar
1 tsp cayenne pepper
1/2 c ketchup
2 tbsp prepared yellow mustard
1/2 c apple cider vinegar
2 tbsp lemon juice
1/4 c water
Dash Worcestershire sauce

Directions
Preheat oven to 400 degrees F. Note: I used a roaster oven to cook mine.
Set up your indoor/oven beer can chicken roaster according to manufacturer’s instructions. Rub the chicken all over with the dry rub making sure to get some around the cavity opening as well. Put the rubbed chicken in place over the beer can, on top of a roasting pan. Place the chicken in the oven and roast for 30 minutes.

Lower the oven to 325 degrees F and roast for 90 minutes basting with the chicken drippings and Barbecue Sauce until very, very tender. Carefully remove the chicken from the roaster and let rest 10 minutes before carving. Remove beer can from chicken. Serve with more Barbecue Sauce on the side.


Dry Rub
Combine all ingredients together. Store in an airtight container. Note: I used all of the dry rub on my chicken because I like lots of seasoning.

Barbeque Sauce
In a medium saucepan over medium-high heat, saute the onion and garlic in vegetable oil until soft. Add salt and pepper. Stir in remaining ingredients and bring to a boil. Lower the heat and simmer 10 minutes.



Recipe Source: Paula Deen

Chocolate Chip Dip

This recipe comes from Sarah C, a follower on Facebook. Thank you for sharing it with us. I love this dip. It is a little dangerous as I could eat it by the spoonful.

Ingredients
1 stick butter
8 oz cream cheese
1 tbsp vanilla
3/4 c powdered sugar
1 bad mini semi-sweet chocolate chips
Your favorite cookie, graham cracker, etc

Directions
Mix all ingredients and chill until ready to serve. I have also seen people roll it into a ball with wax paper and after it is well chilled you remove the wax paper and serve it like a cheese ball. Serve with vanilla wafers, graham crackers, or other cookie/ wafer.


Recipe courtesy - Sarah C.