Sweet and Sour

I LOVE THIS!!


I buy this packet in the store, I think you can find it at any store really, they are over in the oriental section not by the other spice packets.
follow the directions on the back, make some rice and wallah! you have yourself a yummy dinner. You can use chicken or pork for this meal!

Fresh Tomatoe Pasta

I made this for dinner last night and really loved it!

1 tbs Extra Virgin Olive Oil
1/2 Onion
1 lb Ground Beef
1 tbs dried Parsley
2 tbs dried Oregano
8 Fresh Tomatoes
(if you dont have fresh you can use 2 cans of tomatoes just wont be as yummy)
2 Cans of Beef Stock
1/2 Cup Water
Corkscrew Pasta

Heat up your EVOO and add your diced onion. Saute.
Add your Ground Beef and cook until browned
Add your dry Spices
After meat is cooked slice and add your tomatoes along with Beef Stock and Water.
Let that come to a boil and add your Pasta
Make sure the Pasta is covered, if not add more water.
Cook until Pasta is al dente and serve

This recipe came from my a combo of recipes and my own mind :) it would not have been so delicious if it wasn't for the tomatoes heather give me from her very own garden. she cant eat them because shes pregnant and it gives her heart burn :) I feel sorry for her but I sure am grateful for them!

Marinade for Steak

We had this for dinner a few nights ago and liked it.
I just wish I would have let it sit a little longer, but it was very good!

Ingredients

• 1 cup vegetable oil
• 1/2 cup soy sauce
• 1/3 cup red wine vinegar
• 1/4 cup fresh lemon juice
• 3 tablespoons Worcestershire sauce
• 1 tablespoon freshly ground black pepper
• 2 tablespoons Dijon-style prepared mustard
• 1 onion, sliced
• 2 cloves garlic, minced

In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black pepper, mustard, onion, and garlic. Mix together well, and use to marinate your favorite meat.

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1.02.28

BBQ Chicken Pizza

The Pizza Dough I got a mix from Winco that we used and it was wonderful!
We used a Sweeter BBQ Sauce

Then added Chicken that I had cooked and shredded
Topped it all off with Mozzarella Cheese
and that's it!
My Tip: We had some extra dough left over so I made it the same way as a pizza but rolled it up and cut it like a cinnamon roll! my mom calls them Pizza Rolls and they are my FAVORITE!

Chicken and Avacado Wraps

Ingredients
3 Flour tortillas (10 inch)

1-1/2 cups shredded lettuce

1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips

1 small Tomato, chopped

1 Avocado, peeled, chopped

2 Tbsp. chopped red onion

2 Tbsp. KRAFT Original Barbecue Sauce

2 Tbsp. KRAFT Ranch Dressing

Directions

TOP tortillas evenly with lettuce, chicken, tomato, avocado and onion.

MIX barbecue sauce and dressing; drizzle evenly over tortillas.

ROLL-UP tortillas. Secure with toothpicks.

Weeknight Lasagna Toss

Ingredients

1 lb. lean ground beef

2 Green peppers, chopped

3 cloves Garlic, minced

1 jar (24 oz.) spaghetti sauce

1-2/3 cups Water

1/4 cup KRAFT Zesty Italian Dressing

12 oven-ready lasagna noodles, broken into quarters

1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Directions

BROWN meat in large saucepan; drain.

ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.

COOK on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

Sweet & White Potato Spears

My Tip:
I take out the dressing and sometimes the cheese and add salt and pepper

1-1/2 lb. Sweet potatoes (about 3), cut into thin spears

1-1/2 lb. baking potatoes (about 3), cut into thin spears

1/2 cup KRAFT Zesty Italian Dressing

1/4 cup KRAFT Grated Parmesan Cheese

2 Tbsp. chopped fresh parsley

HEAT oven to 375°F.

TOSS potatoes with dressing.

SPREAD onto lightly greased baking sheet.

BAKE 1 hour or until potatoes are tender, turning after 30 min. and sprinkling with cheese the last 5 min. Top with parsley.

Springtime Asparagus Pasta Toss

Ingredients
8 oz. Bow tie pasta, uncooked (2 cups)

1/4 cup KRAFT Zesty Italian Dressing

4 slices OSCAR MAYER Bacon, chopped

1 cup chopped onion

8 Asparagus, cut into 1/2-inch pieces, blanched

4 Plum tomatoes, chopped

1/4 tsp. Crushed red pepper

1 cup KRAFT Shredded Mozzarella Cheese

2 Tbsp. KRAFT Grated Parmesan Cheese

COOK pasta as directed on package; keep warm. Heat dressing in large skillet on medium-high heat. Add bacon and onion; cook 8 to 10 min. or until bacon is crisp and onion is tender.

ADD asparagus, tomatoes and red pepper; cook 5 min. or until asparagus is crisp-tender.

DRAIN pasta. Immediately toss with vegetable mixture and mozzarella cheese. Sprinkle with Parmesan cheese.

BEST MEATLOAF

My Tip:
Has good flavor, isn't dry, if anything more moist

Ingredients
1 1/2 pounds ground beef
1 c. fresh Italian style bread crumbs
1/4 cup fresh parsley, chopped
3-4 cloves garlic, finely minced
1 large onion, finely chopped
1 egg
1 1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 8 oz can tomato sauce
1 cup ketchup
1/2 cup water or beef stock (can use bouillon)
3 tbsp. Balsamic vinegar
3 tbsp. brown sugar
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/4 c. Parmesan, grated (optional)

In a small bowl, combine tomato sauce, ketchup, Balsamic vinegar, brown sugar, Dijon mustard, Worcestershire sauce, and water/beef stock.

In a large bowl, combine beef, bread crumbs, onions, parsley, chopped garlic, egg, seasonings, 3/4 cup of tomato mixture, and optionally, Parmesan cheese.

Form into loaf. Place into shallow 7 by 10 in. pan or bread loaf tin, lightly oiled. Pour remaining liquid over meat loaf to coat.

Bake in a 350°F oven for one hour and 15 minutes, basting occasionally with ketchup or your favorite barbecue sauce.

Parmesan Chicken

My Tip:
With or without lettuce its yummy!

Ingredients

• 4 to 6 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 extra-large eggs
• 1 tablespoon water
• 1 1/4 cups seasoned dry bread crumbs
• 1/2 cup freshly grated Parmesan, plus extra for serving
• Unsalted butter
• Good olive oil
• Salad greens for 6, washed and spun dry
• 1 recipe Lemon Vinaigrette, recipe follows

Directions

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:

• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Yield: 6 servings

Italian Baked Chicken

Garret LOVES this.

My tip:
Make sure you have enough tomatoes and not too many noodles or it can be dry.



Ingredients

• 1 cup pasta (or any small pasta)
• 2 tablespoons olive oil
• 1/2 cup cubed chicken breast (1-inch cubes)
• 1/2 cup diced onion (about 1/2 a small onion)
• 1 clove garlic, minced
• 1 (14.5-ounce) can diced tomatoes with juice
• 1 cup shredded mozzarella
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup bread crumbs
• 1/4 cup grated Parmesan
• 1 tablespoon butter, plus more for buttering the baking dish

Directions
Preheat the oven to 400 degrees F. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl. Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.