Beef Teriyaki

1. 1 lb. beef sirloin steak, cut into thin strips
2. 1 tbsp. oil
3. 3 cups frozen stir-fry vegetables, thawed
4. 3/4 cup bottled teriyaki stir-fry sauce
5. Cooked rice

Cook and stir beef in hot oil in skillet for 5 minutes. Add vegetables and sauce. Simmer on low for 4 minutes. Serve over rice.

Creamy Baked Chicken

1. 4 boneless, skinless chicken breasts
2. 1 (10 3/4 oz) can cream of chicken soup
3. 1 (8 oz) carton plain yogurt
4. 1 cup stuffing mix, crushed

Place chicken breasts in baking dish. Spread soup over chicken, then yogurt. Sprinkle stuffing mix over mixture. Bake at 350° for 60 minutes.Makes 4 servings.

One & One Casserole

1. 1 lb. ground beef
2. 1 envelope Beefy Onion Soup Mix
3. 1 can cream of mushroom soup
4. 1 can water (fill soup can with water)
5. 1 cup uncoooked white rice

Crumble ground beef (incooked) into bottom of lightly buttered casserole dish. Combine all other ingredients together then pour over beef. Cover and bake at 350 for one hour!

Hamburger Goulash

1. 1lb hamburger meat
2. 1 bay leaf
3. 1 can chopped tomatoes
4. 1 med box macoroni noodles
5. 1/2 onion coarsly chopped

Brown hamburger meat, season with salt, pepper & garlic powder. Add macoroni and whole can chopped tomatoes with juice adn 1-2 bay leaves. Add 1/2 cup water.Cover and cook til noodles are tender.

Easy Blackened Chicken

1. 4 skinless, boneless chicken breast fillets
2. 3 tbsp butter
3. 1 tsp black pepper

Rub chicken with black pepper and melt butter in large skillet. Cook chicken approx 10 mins on each side, until darkly browned on both sides. If using over salad or pasta, cut cooked chicken into small chunks. Serve hot.

Baked Salmon

1. 1 large salmon fillet
2. 2 tbsp lemon juice
3. 1 tbsp dried dill weed

Preheat oven to 450 degrees. Spray 2 large pieces of aluminum foil with nonstick spray and use one sheet of foil to line a 9x13 baking dish.2. Place salmon filet on aluminum foil. sprinkle with lemon juice (more than 2tbsp if you have a really large filet of salmon, you want enough to get some on the entire piece of fish) and then sprinkle with dill weed. Place 2nd sheet of foil over salmon and pinch foil sheets together to make a seal around fish. Bake 40-45 minutes until fish flakes easily (salmon remains pink after being cooked, so don't use color as a guide for whether it's done).

Picnic Drumsticks

1. 1/3 cup butter, melted
2. 1 cup crushed saltine crackers
3. 2 Tbsp. dry onion soup mix
4. 8 chicken drumsticks

Preheat oven to 350 degrees. Stir together crackers and onion soup mix. Dip chicken legs into melted butter then coat with cracker mixture. Place remaining butter in 13x9" baking pan, then top with coated chicken legs. Sprinkle with any remaining crumb mixture.
Bake for 45-55 minutes or until chicken is tender and thoroughly cooked. You can serve these with sour cream and salsa for dipping if desired. 8 servings

Pina Colada Dip

1. 8 oz. can crushed pineapple, undrained
2. 3 oz. pkg. instant coconut pudding and pie filling mix
3. 3/4 cup whole milk
4. 1/2 cup sour cream

In food processor or blender, combine all ingredients. Blend or process for 30 seconds. Cover and refrigerate several hours to blend flavors. Serve with fresh fruit for dipping. Serves 20

Mini Focaccia

1. 11 oz. can refrigerated soft breadstick dough
2. 2 Tbsp. olive oil
3. 1/4 cup grated Parmesan cheese
4. 2 tsp. dried Italian seasoning

Preheat oven to 375 degrees. Lightly grease cookie sheets or line with parchment paper. Remove dough from can and separate into 8 coils, but do not unroll. Place on prepared pans and press each coil of dough into a 5" circle. Drizzle with olive oil. Combine cheese and seasoning and mix well. Sprinkle over each coil. Bake at 375 degrees for 8-14 minutes until golden brown. Remove from cookie sheets immediately. 8 servings

Creamy Fruit Tartlets

1. 20 oz. pkg. refrigerated sugar cookie dough or your own slice and bake cookies
2. 6 oz. carton orange yogurt
3. 3 oz. pkg. cream cheese, softened
4. Fresh fruit (strawberries, peaches, grapes, kiwi, pineapple, blueberries)

Slice and bake cookies as directed on package or in recipe. Cool cookies completely on a wire rack. In a small bowl, mix yogurt and cream cheese and beat until smooth. Chill for 1-2 hours to firm and blend flavors.

When ready to eat, spoon some of the cream cheese mixture on cooled cookies and top with fresh fruit. Serve immediately. 24 tartlets

Grilled Nacho Cheeseburgers

1. 4 frozen ground beef patties
2. 1/2 tsp. garlic pepper seasoning blend
3. 1/3 cup spicy nacho cheese sauce
4. 4 hamburger buns, split

Prepare and heat grill. Sprinkle one side of each frozen patty with garlic pepper. Place on grill, cover, and cook patties, peppered sides up, 4-5" from medium coals for 12-15 minutes, turning once, until no longer pink in center.

Place split hamburger buns, cut side down, on grill for about 1-2 minutes. Divide cheese sauce among patties. Cover and grill until cheese begins to melt, about 1 minute. Serve on toasted buns. 4 servings

Pesto Chicken Packets

1. 4 boneless, skinless chicken breasts
2. 8 plum tomatoes, sliced 1/2" thick
3. 2 cups frozen asparagus pieces
4. 1/2 cup basil pesto
5. 2 Tbsp. mayonnaise

Heat grill. Place 1 chicken breast half on 18x12" sheet of heavy duty foil. Divide tomatoes and asparagus over chicken. In small bowl, combine pesto with mayonnaise. Divide this mixture over food on each sheet.

Fold foil over chicken and seal edges, using double fold method.

Cover and grill packets 6" from medium coals for 25-30 minutes or until chicken is no longer pink in center.

You can also bake the packets in a preheated 450 degrees oven for 20-30 minutes or until done. 4 servings

Waldorf Chicken Salad Sandwich

1. 4 Kaiser rolls, cut in half
2. 1 cup deli chicken salad
3. 12 very thin apple slices
4. 4 slices Cheddar cheese

Layer bottom half of each roll with salad, 3 apple slices and 1 cheese slice. Top with tops of rolls. (You can spread the kaiser rolls with a thin layered of softened butter before making the sandwiches, if you'd like.) 4 servings

Dutch Pancake

1. 3 eggs
2. 1/4 tsp. salt
3. 1/2 cup milk
4. 1/2 cup flour
5. 2 Tbsp. butter

In medium bowl, beat eggs until light colored and thick. Add salt, flour and milk and beat well to combine. Spread butter in 10" pie plate, coating all sides and pour in batter. Bake at 425 degrees for 20 minutes. The pancake should be brown at this time, but if it isn't, reduce heat to 350 degrees and bake 5-10 minutes longer until brown. Serves 2-3

Pesto Pasta

1. 1 lb. uncooked linguine pasta
2. 12-oz. container refrigerated basil pesto
3. 2 cups grape tomatoes
4. 1/2 cup grated Parmesan cheese

Cook pasta as directed on package; drain and return to pot. Stir in basil pesto, tossing gently over low heat until pasta is coated. Add grape tomatoes and toss for 1 minute. Sprinkle with cheese and serve. 4 servings

Apple Pork Chops

1. 4 (3/4" thick) boneless pork chops
2. 1 apple, peeled and chopped
3. 2 Tbsp. butter
4. 3 Tbsp. brown sugar

Preheat oven to 350 degrees F. Place pork chops in baking dish and sprinkle with salt and pepper. (Don't peel and chop apple until pork chops have been in the oven for 25 minutes.) Cover dish and bake at 350 degrees F.

Hamburger Soup

1. 1 lb hamburger, browned and drained
2. 1 can Rotel tomatoes
3. 1 can kidney beans,drained
4. 1/2 cup chopped onion
5. 1 tsp each salt, pepper, chili pepper, oregano

Brown hamburger meat. Put all ingredients, including meat, into large pot, cover with water and simmer for 1 hour.

Peanuts con chile

1. 2 tablespoons vegetable oil
2. 2 cups raw or roasted peanuts, shelled and with skins removed
3. 1-1 1/2 teaspoons chile powder
4. 1/2 teaspoon salt

Heat the oil in a large skillet over medium heat and add the peanuts. Cook while stirring for 2 minutes. Drain the peanuts onto paper towels. Place in a bowl, add chile powder and salt, and toss well. Makes 4 servings.