SUNDAY- PEPPER CHICKEN

EASY TO MAKE AND SURE TO PLEASE,FAMILY DINNER.

PEPPER CHICKEN

SKINLESS CHICKEN (breast,legs.thighs.)

SPANISH ONION (1)

CELERY(2 stalks)

RED PEPPERS(2)

GREEN PEPPER(1)

CHOPPED GARLIC (2tsp.)

CHOPPED FRESH BASIL(1 bunch)

PICKAPEPPER(1bottle)

MARINARA (26oz.)

PAPRIKA (1tbs.)

IN A LARGE CASSEROLE PAN, LAY OUT CHICKEN. SPRINKLE WITH PAPRIKA.

CHOP CELERY,ONION,RED AND GREEN PEPPERS AND LAYER OVER THE CHICKEN.

MIX(in separate bowl) MARINARA,CHOPPED GARLIC.PICKAPEPPER AND FRESH BASIL.

POUR OVER THE CHICKEN, ADD 1/4 CUP OF WATER TO THE PAN. COVER AND BAKE 350' FOR 45-HOUR.

SERVE WITH YELLOW RICE OR PASTA .

SATURDAY- CHICKEN AND DUMPLINGS

A HEART WARMING FAVORITE,SURE TO KEEP YOUR FAMILY HEALTHY AND WARM.

CHICKEN AND DUMPLINGS

BONELESS AND SKINLESS CHICKEN THIGHS(2lb.)

SPANISH ONION(1)

CELERY(4 Salk's)

CHICKEN BROTH((2 qt.)

BUTTER(4 tsp.)

FLOUR (3tbs.)

SALT-PEPPER

BUTTERMILK BISCUITS(CAN OF TEN)

START WITH A LARGE STOCK POT.

ADD BUTTER,CHOPPED ONION,CHOPPED CELERY.SAUTE'

CUT CHICKEN IN3-4 PIECES PER THIGH.

COAT CHICKEN IN FLOUR(SHAKE CHICKEN AND FLOUR IN A SEALED PLASTIC BAG)

ADD CHICKEN TO POT ,STIR AROUND TO BROWN. THE FLOUR ON THE CHICKEN WILL BLEND WITH THE BUTTER TO MAKE A RUE.

ADD CHICKEN BROTH, SALT AND PEPPER TO TASTE. STIR.

BRING TO A BOIL, LOWER TEMPERATURE, AND LET SIMMER, ABOUT 15 MIN.

BRING THE TEMPERATURE UP TO A ROLLING BOIL.

DROP PIECES OF THE BISCUIT DOUGH INTO THE BOILING POT.(I SPLIT EACH BISCUIT IN QUARTERS.) LET COOK AT A BOIL, STIRRING OFTEN. THE DUMPLINGS WILL SINK WHEN DONE. THE DUMPLINGS WILL ALSO HELP TO THICKEN THE MIX. IF YOU LIKE YOUR DUMPLINGS LIGHTER IN TEXTURE,YOU CAN STEAM THE DOUGH AND ADD THEM TO THE STOCK WHEN DONE.

IF YOU LIKE A LITTLE ZIP IN YOUR CHICKEN , CHOP A GREEN CHILI PEPPER AND SAUTE WITH THE ONION AND CELERY.

FRIDAY- TUNA CASSEROLE

A QUICK AND EASY DISH, I LOVED GROWING UP. PERFECT DISH FOR THE FAMILY,OR THE KIDS, WHILE YOU ENJOY A NIGHT OUT . BUDGET FRIENDLY.

TUNA CASSEROLE

EGG NOODLES (lb.)

CHUNK LIGHT TUNA IN WATER(2 Sm. cans)

BAG OF MIXED VEGETABLES(carrots,peas,green beans,corn)

CREAM OF CHICKEN SOUP(1)

CREAM OF CELERY SOUP(1)

RITZ CRACKERS (1 sleeve)

SHREDDED CHEDDAR-JACK (1 cup)

SALT-PEPPER

BEGIN BY COOKING THE NOODLES ,DRAIN,RINSE

DRAIN THE WATER FROM THE TUNA WELL.

MIX THE NOODLES,TUNA,BOTH CANS OF SOUP (DO NOT add water or milk to the soup)

AND VEGETABLES TOGETHER. ADD SALT AND PEPPER TO TASTE. SPREAD OUT IN A 9 X 13 CASSEROLE DISH.(spray with non-stick). CRUSH RITZ AND MIX WITH THE CHEESE. SPRINKLE OVER THE TOP OF THE CASSEROLE. BAKE AT 350' FOR 25-30 MINUTES.

THURSDAY - SLOW COOKED PORK AND BLACK BEANS

HERE IS A DISH YOU CAN START IN THE MORNING,IN YOUR CROCK POT AND BE ABLE TO SERVE DINNER UP QUICKLY WHEN READY, IF YOU DON'T HAVE A CROCK POT

YOU CAN PREPARE THE DISH ON THE STOVE TOP ,WHILE YOUR HOME, BUT IT WILL TAKE SEVERAL HOURS TO COOK.

SLOW COOKED PORK AND BLACK BEANS

PORK BUTT ROAST (2lbs.)

BLACK BEANS (1 lb.)

CELERY (5 STALKS)

SPANISH ONION (1 )

JALAPENOS(2)

CHICKEN BROTH (2 qt.)

CILANTRO(1 bunch)

LIME(1)

CHOPPED GARLIC (1(tbs.)

START BY GOING THREW THE BLACK BEANS, REMOVING ANY BAD BEANS OR ROCKS.

POUR IN BOWL AND COVER WITH WATER. LET STAND OVER NIGHT.

IN THE MORNING , DRAIN BLACK BEANS. PLACE PORK ROAST IN CROCK POT, ADD BLACK BEANS. CLEAN AND CHOP THE CELERY AND ONION AND ADD TO THE CROCK POT. CLEAN AND CHOP THE JALAPENOS, ADD TO THE POT(WEAR GLOVES IF YOU HAVE THEM WHEN TOUCHING THE PEPPERS.IF NOT WASH HANDS REAL WELL AFTER )NEXT,CHOP CILANTRO AND ADD . ADD THE CHOPPED GARLIC.

POUR THE CHICKEN BROTH OVER THE INGREDIENTS.COVERING WELL WITH SOME TO SPARE(THE BEANS WILL ABSORB BROTH.(YOU MAY HAVE SOME BROTH LEFT OVER)

SQUEEZE THE JUICE OF THE LIME INTO THE MIX.COVER COOK ON LOW FOR 8-9 HOURS. STIR WELL WHEN DONE TO BREAK UP THE PORK.THE BEANS SHOULD BE TENDER. SERVE OVER YELLOW RICE . SHREDDED CHEDDAR AND SOUR CREAM ON TOP.(OPTIONAL) 6" FLOUR TORTILLAS ON THE SIDE,WARMED.

WEDNESDAY SIMPLE ALFREDO

FOR YEARS WEDNESDAY NIGHT WAS KNOWN AS PRINCE SPAGHETTI NIGHT,LET'S GO ITALIAN .

SIMPLE ALFREDO

1lb. CREAM CHEESE

PINT OF HEAVY CREAM

CHOPPED GARLIC

SALT-PEPPER

1 tsp. OLIVE OIL

2cups GRATED PARMESAN CHEESE

PASTA OF CHOICE COOKED AL DEN TA

(FETACHINI,LINGUINE,BOW TIE)

START WITH THE OLIVE OIL AND GARLIC. BROWN LIGHTLY.

ADD HEAVY CREAM AND CREAM CHEESE.STIR OFTEN UNTIL THE CHEESE MELTS.SLOWLY BRING TO A BOIL. SALT-PEPPER TO TASTE(KEEP IN MIND THE PARMESAN CHEESE WILL BE SALTY)AFTER REDUCING BY A THIRD ADD THE PARMESAN CHEESE,STIR UNTIL BLENDED IN TO SAUCE.

TOSS WITH YOUR FAVORITE PASTA. LET STAND, THE SAUCE WILL THICKEN.

OPTIONS TO ADD TO YOUR PASTA:

FRESH SPINACH

TOP WITH GRILLED CHICKEN , SHRIMP OR STEAK

CHOPPED FRESH TOMATOES

SAUTE' MUSHROOMS

SUN-DRIED TOMATOES

STEAMED BROCCOLI

PEAS

BACON BITS

CUBED HAM

MIX AND MATCH ,THE LIST IS ENDLESS..................

TUESDAY CAJUN CATFISH

THIS IS AN EASY ,YET DELICIOUS DISH. LEAVING PLENTY OF TIME FOR HOME WORK.

CAJUN CATFISH

CATFISH FILET'S(OR BASA, GROUPER, COD, ANY WHITE FISH WILL WORK WELL)

BLACKENING SEASONING

BUTTER

VEGETABLE OIL

HEAVY CREAM

SALSA

(PACE PICCANTE, OR WALMART BLACK BEAN AND CORN SALSA FOR A TWIST)

START BY COATING FISH IN BLACKING SEASONING

PAN COOK WITH BUTTER AND OIL(EQUAL PARTS)

IN SEPARATE SAUTE PAN , ADD SALSA AND HEAVY CREAM 1 PART SALSA,2 PARTS CREAM. BRING THE CREAM TO A RAPID BOIL, AND LET REDUCE DOWN UNTIL SAUCE BECOMES THICK.POUR OVER COOKED FISH. I RECOMMEND YELLOW RICE T0 ACCOMPANY THE FISH.

THIS DISH IS SO....EASY AND FLAVORFUL. THE HEAT DEGREE CAN BE CONTROLLED BY HOW MUCH SEASONING YOU PUT ON THE FISH AND BY BUYING MILD,MEDIUM OR HOT SALSA. THE BLACK BEAN SALSA WILL BE MILD.ENJOY!!!!!

MONDAY CHICKEN FLORENTINE

MONDAY,START OF A NEW WEEK.I AM LOOKING FORWARD TO THE START OF FALL.THE LEAVES TURNING COLORS USE TO BE SO COOL WHEN I LIVED UP NORTH. I STILL ENJOY FALL IN FLORIDA, A PLEASANT NIGHT BREEZE,DINNERS SERVED ON THE BACK PORCH.

CHICKEN FLORENTINE

1-1 1/2 # CHICKEN BREAST

1 TBS. CHOPPED GARLIC

1/2 C. FLOUR

2 TBS. OLIVE OIL

1 SHALLOT

1 LB FRESH SPINACH

1LB PENNE PASTA

1 CAN (14oz.) CANNELLINI BEANS DRAINED

1 TOMATO CHOPPED

1 PINT CHICKEN BROTH

SALT-PEPPER

PARMESAN CHEESE

BEGIN BY COOKING YOUR PASTA AL DEN TA,SET A SIDE.

CUT CHICKEN BREAST INTO BITE SIZE PIECES

COAT CHICKEN IN FLOUR,DISCARD ANY REMAINING FLOUR

IN A DEEP SAUTE PAN, ADD OLIVE OIL, SHALLOTS(CHOPPED), GARLIC(CHOPPED)

AND CHICKEN. SAUTE OVER MED-HIGH HEAT UNTIL LIGHTLY BROWNED

ADD CHICKEN BROTH (DE-GLAZE). THE FLOUR FROM THE CHICKEN SHOULD THICKEN THE BROTH. ADD THE FRESH SPINACH(REMOVE THE STEMS).

ADD THE BEANS , CHOPPED TOMATO AND SALT - PEPPER TO TASTE .TURN HEAT DOWN AND SIMMER FOR A FEW MINUTES.

TOSS WITH PASTA,SPRINKLE WITH PARMESAN CHEESE.

IF YOU PREFER ,SWITCH MUSHROOMS FOR BEANS.ADD THE MUSHROOMS IN THE START WITH THE SHALLOTS AND GARLIC.

CRISP GARLIC BREAD FOR DIPPING, AND A SALAD TO COMPLETE THE MEAL.

Sunday- Beef Tips Marsala

IS THERE ANY DAY BETTER THAN THE FIRST SUNDAY OF THE NFL SEASON?

HERE IS AN EASY,YET CLASSIC SUNDAY DINNER.

BEEF TIPS MARSALA

1 1/2- 2 # TENDERLOIN TIPS

1/2 cup FLOUR

2 tbs. OLIVE OIL

PINT OF SLICED MUSHROOMS

CHOPPED GARLIC

3oz. MARSALA WINE

1 cup BEEF BROTH

3-4 TBS. COLD BUTTER

START BY TOSSING BEEF TIPS IN THE FLOUR(A FREEZER BAG WORKS WELL TO SHAKE THE TIPS)

IN A LARGE SKILLET ,ADD OLIVE OIL, CHOPPED GARLIC AND MUSHROOMS.

SAUTE' OVER MEDIUM -HIGH HEAT.

ADD THE BEEF TIPS(DISCARD ANY LEFT OVER FLOUR)

MOVE THE TIPS AROUND TO SEAR THE FLAVOR OF THE TIPS.

ADD MARSALA (DE-GLAZE) AND BEEF BROTH. REDUCE BY HALF.

LOWER HEAT TO A MEDIUM-LOW. ADD THE COLD BUTTER TO THE SKILLET.

(CRUSH THE BUTTER WHEN ADDING TO PAN)SWIRL THE SKILLET (KEEPING THE BUTTER MOVING UNTIL COMPLETELY MELTED.THIS WILL THICKEN YOUR SAUCE AND GIVE THE SAUCE A SMOOTH,RICH FLAVOR.

BEEF TIPS CAN BE SERVED SEVERAL WAYS:OVER EGG NOODLES,OR PASTA OF YOUR CHOICE. OVER WHITE RICE ,ON TOP OF GARLIC BREAD OR ON TOP OF MASH POTATOES.THERE ARE SO MANY OPTIONS.ALL DELICIOUS.

SATURDAY- STEAK NIGHT

FRIDAY NIGHT HAS ALWAYS BEEN THOUGHT OF AS FISH NIGHT ,AND SATURDAY NIGHT ,STEAK NIGHT. I BELIEVE AFTER A LONG WEEK OF WORK ,A COMFORTING STEAK DINNER IS THE PERFECT WAY TO START THE WEEKEND CELEBRATION.

STEAK GORGONZOLA

STEAKS (2)

HEAVY CREAM (pint)

SPANISH ONION (1/2)

RED PEPPER (1/2)

GREEN PEPPER (1/2)

GARLIC (CHOPPED 1tbs.)

OLIVE OIL (1oz..)

WHITE WINE (2oz..)

SUN-DRIED TOMATOES (1 oz cut into thin strips )

GORGONZOLA CHEESE (4 oz.)

SALT/ PEPPER

START BY CLEANING AND CUTTING YOUR ONION AND PEPPERS INTO

THIN STRIPS.SAUTE' PEPPERS AND ONIONS WITH GARLIC AND OLIVE OIL,UNTIL TENDER

DE-GLAZE WITH WHITE WINE,REDUCE BY HALF.

SALT/PEPPER TO TASTE.

ADD HEAVY CREAM AND SUN-DRIED TOMATOES.

BRING TO A BOIL,REDUCE HEAT TO MEDIUM ,FOR A LOW BOIL.

REDUCE THE CREAM TO THICKEN.

ADD THE CHEESE LAST.

GRILL STEAKS TO DESIRED TEMPERATURE( I RECOMMEND A STRIP OR TENDERLOIN STEAK.TOP SIRLOIN IS ALSO A GOOD CHOICE FOR THE BUDGET.)

TOP THE STEAK WITH THE GORGONZOLA SAUCE.

GREAT SIDES FOR THIS DISH ARE: GARLIC MASH POTATOES OR LINGUINE.

FRIDAY- JAMAICAN FISH

LET'S SPICE IT UP!

WHEN ASKED WHAT'S FOR DINNER,SAY........

JAMAICAN FISH WITH LIME HONEY

WHITE FISH(GROUPER, BASA, COD)

CARRI BEAN JERK SEASONING

RED PEPPER

GREEN PEPPER

SPANISH ONION

HONEY

LIMES

OLIVE OIL

BUTTER

START BY CLEANING THE PEPPERS AND CUTTING THEM INTO THIN STRIPS.

PEEL AND CUT ONION INTO THIN STRIPS.

SAUTE' PEPPERS AND ONIONS IN SMALL AMOUNT OF OLIVE OIL.

SET,PEPPERS AND ONIONS A SIDE.

SEASON FISH WITH JERK SEASONING AND SAUTE' IN SKILLET WITH EQUAL PARTS OF BUTTER AND OIL.

IN SEPARATE SAUTE PAN,POUR 1 CUP OF HONEY AND THE JUICE OF 2 LIMES,BRING TO A BOIL OVER MEDIUM HEAT. (BE CAREFUL NOT TO BOIL THE HONEY OVER.)

PLACE FISH ON PLATE TOP WITH SAUTEED PEPPERS AND ONIONS

AND DRIZZLE THE LIME HONEY OVER THE TOP.THIS CREATES A FLAVORFUL BLEND OF SWEET AND SPICY.

ENJOY A NIGHT OF ISLAND FLAIR.

THURSDAY - BLACK AND BLUE CHICKEN (STEAK)

THIS DISH IS GREAT MADE WITH CHICKEN, STEAK.OR SEAFOOD ,AND SIMPLE TO MAKE.

BLACK AND BLUE CHICKEN WITH BALSAMIC REDUCTION

CHICKEN BREAST

BLACKENING SEASONING

BLUE CHEESE CRUMBLES

BALSAMIC VINEGAR

REAL BACON BITS (OPTIONAL)

START BY POURING BALSAMIC VINEGAR INTO SAUTE' PAN AND BRING TO A LOW BOIL.REDUCE BY HALF,OR UNTIL THE VINEGAR GLAZES THE BACK OF A SPOON.

SEASON THE CHICKEN WITH BLACKENING SPICE(ON BOTH SIDES) AND COOK IN SKILLET WITH EQUAL PARTS OF BUTTER AND OIL.(THE OIL WILL KEEP THE BUTTER FROM BURNING.(USE A CAST IRON SKILLET IF AVAILABLE)

TOP WITH BLUE CHEESE CRUMBLES, TURN HEAT DOWN, PUT LID ON SKILLET TO HELP MELT THE CHEESE.

SPRINKLE WITH BACON BITS (OPTIONAL) AND DRIZZLE WITH THE BALSAMIC REDUCTION.

THIS IS GREAT SERVED WITH FIELD GREENS OR RICE .

THIS RECIPE IS GOOD WITH ANY MEAT SELECTION,I RECOMMEND:

CHICKEN BREAST,NEW YORK STRIPS,SCALLOPS OR GROUPER.

wednesday 09/09/09 9 layer nachos

ON SUCH A RARE DAY,WE NEED SOMETHING FUN FOR DINNER.

9 LAYER NACHOS

LARGE CAN OF RE- FRIED BEANS

1# OF GROUND CHUCK

2 CUPS OF SHREDDED MEXICAN BLEND CHEESE

TOMATO

AVOCADOS(3 RIPE)

1 PACK OF MCCORMICK'S GUACAMOLE SEASONING

GARLIC SALT

CHILI POWDER

CUMIN

BLACK PEPPER

PINT OF SOUR CREAM

BLACK SLICED OLIVES

SCALLIONS CHOPPED

SLICED JALAPENOS(JARED WORK BEST)

START BY BROWNING OFF YOUR MEAT AND DRAINING THE GREASE

ADD CHILE POWDER(2TBS)

ADD CUMIN(1TBS)

BLACK PEPPER

2TBS. WATER TO MEAT

TAKE AVOCADOS OUT OF SKIN(PIT FREE) MASH IN BOWL WITH SEASONING AND GARLIC SALT (1TSP)

IN A CASSEROLE DISH (8X10) LAYER FIRST RE FRIED BEANS,GROUND MEAT,GUACAMOLE,SOUR CREAM, CHEESE,DICED TOMATOES,BLACK OLIVES,CHOPPED SCALLIONS AND JALAPENOS ON TOP.BAKE ON 350 FOR 15 MINUTES.SERVE WITH TORTILLA CHIPS.THE FAMILY WILL HAVE FUN EATING ,WHILE STILL GETTING PROTEIN,DAIRY AND VEGETABLES.

TUESDAY LEMON CHICKEN

AFTER A LONG HOLIDAY WEEKEND, QUICK AND SIMPLE IS THE WAY TO GO. HERE IS A QUICK DISH WITH A LOT OF FLAVOR.

LEMON CHICKEN

CHICKEN BREAST

FLOUR

VEGETABLE OIL

WHITE WINE

LEMONS

HEAVY CREAM

FETA(FETA WITH SUN- DRIED TOMATOES)

CHOPPED SCALLION (1-2)

START BY COATING THE CHICKEN BREAST IN FLOUR AND PAN FRYING IN OIL.

IF YOU PREFER,BROWN THE CHICKEN ON BOTH SIDES AND PUT IN THE OVEN ON 400 FOR ABOUT TEN MIN. TO FINISH.

IN A SAUTE' PAN POUR 1/4 CUP OF WHITE WINE,JUICE FROM 2 LEMONS AND 1/3 CUP HEAVY CREAM. ON MED-HIGH HEAT BRING TO A BOIL AND REDUCE TO THICKEN (REDUCE BY HALF)KEEP IT MOVING SO IT DOESN'T BOIL OVER.

POUR OVER THE CHICKEN,AND SPRINKLE FETA OVER TOP AND CHOPPED SMALL SCALLIONS (THE GREEN ENDS ONLY)I RECOMMEND FETA WITH SUN-DRIED TOMATO,BUT PLAIN FETA WORKS WELL TOO.

THIS DISH IS GREAT OVER PASTA(ANGEL HAIR OR ORZO)I LIKE TO COOK MY ORZO (LIKE RICE) FIRST WITH A LITTLE BUTTER(BROWNING) THEN ADD CHICKEN BROTH,INSTEAD OF WATER(1 CUP OF ORZO -1 1/2 CUPS OF BROTH), BRING TO A BOIL .REDUCE HEAT TO MEDIUM,COVER AND LET COOK ABOUT 15 MIN,UNTIL THE ORZO ABSORBS THE CHICKEN BROTH.THIS GIVES THE ORZO A NICE TEXTURE.

Labor day - Last of the summer BBQ'S

Labor day ,the last fling of summer,so let's do it up right.

BBQ BACK LOIN RIBS

RED SKIN POTATOES WITH BROCCOLI

FRESH CORN ON THE COB

WATERMELON SALAD

LET'S START WITH THE RIBS.PREPARE YOUR RIBS THE NIGHT BEFORE THE BIG BBQ.MIX BBQ SEASONING(20z)BROWN SUGAR(40z) HONEY MUSTARD(2 tbs)AND LIQUID SMOKE(2tbs) PER WHOLE RACK OF RIBS.

REMOVE THE SKIN FROM THE BACK OF THE RIBS (A FORK WORKS WELL)

RUB RIBS WITH MIXTURE FRONT AND BACK. PUT RIBS IN ROASTING PAN. (IF YOU HAVE A LOT OF RACKS YOU CAN STAND THEM UP SIDE BY SIDE).

SLOW COOK ON 250 FOR 2 HOURS. FOR A LARGER BATCH OF RIBS COOK 2 1/2 HOURS. REMOVE AND COOL. NEXT DAY HEAT RIBS ON THE GRILL,BASTING WITH YOUR FAVORITE BBQ SAUCE SEVERAL TIMES.(SEE RECOMMEND LINKS FOR WART HOG CATERING -OZARK MOUNTAIN MAGIC SAUCE

WASH AND CUT YOUR RED POTATOES IN SLICES.

WASH AND CUT FLORETS OFF THE STEM OF BROCCOLI

WRAP POTATOES AND BROCCOLI IN FOIL POUCHES WITH BUTTER AND GARLIC SALT . GRILL ON A SECTION OF THE GRILL THAT IS NOT SO HOT,FOR ABOUT 40 MIN.,CHECK POTATOES FOR TENDERNESS.

SHUCK AND WASH CORN,BOIL IN WATER WITH SUGAR(1 CUP) FOR 10 MIN.

RUB CORN WITH OLIVE OIL AND SALT,PLACE ON GRILL.LOW-MED HEAT,TURN OFTEN ,ROASTING ALL AROUND THE CORE.

CUT WATERMELON INTO BITE SIZE CHUNKS, REMOVING THE OUTER SKIN. PEEL AND JULIANNE ONE RED ONION ADD TO BOWL OF WATER MELON.SQUEEZE THE JUICE OF TWO LIMES OVER THE MELON.ADD 1 CUP OF BALSAMIC VINEGAR TO THE MELON,TOSS.

ENJOY A GREAT BBQ WITH FAMILY AND FRIENDS!

SUNDAY PORK TENDERLOIN WITH MANGO-APPLE SALSA

AFTER A WEEK OF ON THE GO...........BUSY!!! I LIKE TO MAKE SUNDAY DINNER A LITTLE SPECIAL. A CHANCE TO RELAX WITH FAMILY AND FRIENDS WITH OUT RUSHING,TO SAVOR THE DAY.

CARIBBEAN PORK TENDERLOIN WITH MANGO -APPLE SALSA

PORK TENDERLOIN(1 1/2- 2 lb.)

JERK SEASONING

CAN OF FROZEN LIME-AIDE

CUP OF ORANGE JUICE

SMALL BAG OF FROZEN MANGO CHUNKS(thawed)

1 GRANNY SMITH APPLE

SMALL JAR OF CHUTNEY( 3 TBSP)

1LIME

CHOPPED GARLIC

1RED PEPPER

1 GREEN PEPPER

1RED ONION

START BY MARINATING THE TENDERLOIN IN THE LIME-AIDE(THAWED)AND ORANGE JUICE,FOR 1-2 HOURS.

TAKE TENDERLOIN OUT OF MARINATE AND SHAKE JERK SEASONING AROUND THE LOIN.PLACE IN ROASTING PAN AND ROAST ON 425,FOR 40-45 MINS.

WHILE THE TENDERLOIN IS ROASTING,PREPARE THE SALSA.

DICE IN SMALL PIECES,THE PEPPERS AND ONION(removing all seeds,and peeling the skin off the onion first.)

PEEL AND DICE APPLE(REMOVE THE CORE)

MIX THE MANGO & APPLE

SQUEEZE THE JUICE OF THE LIME OVER THE APPLE(TO KEEP THE APPLE FROM TURNING BROWN)

ADD THE DICED PEPPERS,ONION.MIX

ADD CHOPPED GARLIC(2 TBSP.)

ADD CHUTNEY(3 TBSP.)

MIX.

REMOVE THE TENDERLOIN FROM PAN ,LET STAND FOR ABOUT 10 MINS.BEFORE SLICING. SERVE THE PORK OVER A BED OF SALSA.

GREAT SIDE DISHES: BLACK BEANS AND RICE OR BAKED SWEET POTATO WITH CINNAMON BUTTER.

SATURDAY PASTA PRIMAVERA

AFTER A LONG DAY OF SOCCER GAMES,T BALL,DANCE ,GARAGE SALES,HOUSE CLEANING AND ENDLESS CHORES.OR A EMOTIONAL DAY OF COLLAGE FOOTBALL,NOTHING IS MORE COMFORTING THAN PASTA.

PASTA PRIMAVERA

1 ZUCCHINI

1 YELLOW SQUASH

1RED PEPPER

1 RED ONION

HEAD OF BROCCOLI

CHOPPED GARLIC

OLIVE OIL

WHITE WINE

SALT AND PEPPER TO TASTE

BUTTER

PARMESAN CHEESE

PASTA OF CHOICE COOKED AL DEN TA

START BY PREPARING YOUR VEGETABLES.WASH AND CUT YOUR ZUCCHINI AND SQUASH IN HALF MOONS.THIN .(CUT IN HALF LENGTHWISE, THEN TURN ON SIDE SO THE ZUCCHINI AND SQUASH ARE LAYING FLAT.CUT INTO THIN SLICES,THAT LOOK LIKE MOONS.)WASH AND BREAK THE FLORETS OFF THE LARGER STEM OF BROCCOLI.

WASH AND CLEAN THE PEPPER,THEN CUT INTO THIN STRIPS.PEEL RED ONION,CUT IN HALF, TURN ON SIDE AND JULIANNE INTO THIN SLICES.

IN A LARGE SAUTE' SKILLET.ADD 1/2 CUP OF OLIVE OIL.CHOPPED GARLIC.COOK LIGHTLY ON MEDIUM-HIGH HEAT. ADD VEGETABLES, SALT AND PEPPER TO TASTE ,STIR (KEEP THEM MOVING)

AFTER A FEW MINUTES OF SAUTEING THE VEGETABLES ADD 1/2 CUP OF WHITE WINE. LET COOK,STIRRING OFTEN. THE WINE WILL COOK DOWN. ONCE ITS COOKED DOWN ABOUT HALF WAY,AND THE VEGETABLES ARE SLIGHTLY TENDER ,TURN THE HEAT DOWN TO LOW-MED AND ADD 4 TSP.COLD BUTTER.SWIRL THE BUTTER IN THE PAN.KEEP IT MOVING THIS WILL THICKEN THE SAUCE.TOSS WITH YOUR FAVORITE PASTA.SPRINKLE WITH PARMESAN CHEESE.

FRIDAY SIMPLY SALMON

SALMON IS A GREAT CHOICE FOR DINNER.SALMON CAN BE BLACKENED,POACHED,GRILLED IN A VARIETY OF WAYS,SO MANY CHOICES..........

BROILED SALMON TOPPED WITH DIJON AND BROWN SUGAR

SALMON FILET'S

DIJON MUSTARD

BROWN SUGAR

SPRAY YOUR BROILER PAN WITH A NON STICK SPRAY,YOU'LL THANK ME LATER.PLACE SALMON ON PAN.SPREAD DIJON ALONG THE TOP,AND SPRINKLE WITH BROWN SUGAR. BROIL THE SALMON. SALMON IS BEST WHEN SERVED MEDIUM,NOT TO DRY.

IF YOU HAVE A GRILL HANDY THIS MAKES A GREAT CEDAR PLANK SALMON.

PREPARE THE SALMON THE SAME.PLACE THE SALMON ON A CEDAR PLANK,THAT HAS BEEN SOAKED IN WATER FOR 12+ HOURS AND BRUSHED WITH OIL ON THE SIDE WITH THE SALMON ON IT.PLACE THE PLANK WITH SALMON ON GRILL IN A HOT SPOT.THE CEDAR WILL GIVE THE SALMON A NICE SMOKED FLAVOR. KEEP A WATER BOTTLE ON HAND.IF THE CEDAR CATCHES FIRE ON THE EDGES,USE THE WATER TO PUT IT OUT.(IT WILL SO KEEP AN EYE OPEN. CLOSE THE TOP TO THE GRILL TO CAPTURE THE SMOKE ,CHECKING OFTEN.THIS DISH HAS WONDERFUL FLAVOR.

THURSDAY CHICKEN CHILI

CROCK POTS CAN MAKE DINNERTIME SIMPLE AND EASY AND WHO DOESN'T LIKE THAT.

CHICKEN CHILI

1 (10)OZ. CAN CREAM OF CHICKEN

1(10)OZ CAN OF CREAM OF CELERY

1 PKG. OF SKINLESS AND BONELESS CHICKEN THIGHS

2 CANS OF NORTHERN WHITE BEANS(DRAINED)

1 CAN ROTEL TOMATOES(DRAINED)

1TSP GARLIC SALT

1/2 TSP BLACK PEPPER

1 SPANISH ONION CHOPPED

FRITOS

HERE'S THE BEAUTY OF A CROCK POT,OPEN CHICKEN,RINSE,PLACE IN CROCK POT.

ADD THE SOUP,BEANS,ROTEL,ONION,AND SEASONING.STIR.

TURN ON LOW AND YOUR OFF.WHEN YOU RETURN AROUND DINNERTIME,STIR THE CHILI WELL.THE CHICKEN WILL BREAK UP AND THICKEN THE MIX.SERVE WITH FRITOS ON TOP FOR A FUN TWIST.

LIKE ANY THING THAT IS STEWED, IT ALWAYS TASTE EVEN BETTER THE NEXT DAY.

IF YOU HAVE LEFT OVER CHILI, YOU CAN LAYER IT WITH CORN TORTILLAS AND SHREDDED CHEESE IN A GLASS CASSEROLE DISH, LIKE LASAGNA. BAKE FOR ABOUT 30 MI NS ON 350. GARNISH WITH SALSA AND SOUR CREAM.

WEDNESDAY CHEF SALAD

I WAS SCHOOLED ON THE THREE FOOD GROUPS TO MAKE A MEAL.MEAT, STARCH.VEGETABLE.WHILE THIS GENERAL RULE IS GOOD TO FOLLOW,SOMETIMES YOUR LOOKING FOR A LIGHTER MEAL.WE STILL WANT TO HAVE A BALANCE OF FOOD GROUPS.

CHEF SALAD

2OZ.HAM PER PERSON

2OZ. TURKEY PER PERSON

2 SLICES OF SWISS CHEESE PER PERSON(IF YOU PREFER A SHREDDED CHEDDAR CAN BE USED)

1 HARD BOILED EGG PER PERSON(PEELED)

CUCUMBER

RED ONION

TOMATO

SALAD MIX

WITH SO MANY SALAD BLENDS ON THE MARKET, IT'S SO CONVENIENT TO MAKE SALADS A MEAL IN ITS' SELF.PICK A BLEND YOU LIKE.A FIELD GREEN MIX OR ROMAINE MIX OFFER THE MOST NUTRITION,WHILE A ICE BURG MIX WITH CARROT AND RADISH IS OFTEN PREFERRED BY YOUNGER CHILDREN.

BOIL YOUR EGGS,COOL IN COLD ICE WATER(TO SHOCK THE EGGS,THIS WILL MAKE IT EASIER TO PEEL.PEEL THE SHELLS RINSE SET ASIDE.

LAY YOUR MEAT OUT FLAT,SLICE INTO THIN STRIPS ALONG THE WIDTH. IF YOU WANT YOU CAN STACK 2 OZ. HAM, WITH 2OZ. TURKEY ON TOP AND ROLL ,THEN CUT INTO PINWHEELS TO PLACE ON SALAD.

CUT SWISS INTO THIN STRIPS.

WASH AND CUT YOUR CUCUMBER,

WASH AND CUT YOUR TOMATO INTO WEDGES.

PEEL AND CUT RED ONION(EITHER JULIENNED OR IN RINGS.

TIME TO PUT IT ALL TOGETHER, SALAD MIX,LAY CHEESE ,HAM & TURKEY ALONG THE TOP.(IF YOU WENT WITH PINWHEELS.LAY THE CHEESE FIRST AND PLACE THE WHEELS ON TOP OF THE CHEESE.)

CUT YOUR EGGS IN HALF PLACE ALONG THE SIDES OF PLATE.

PUT TOMATOES AND CUCUMBER ALONG THE EDGES.

TOP WITH SLICED ONION RINGS(OR SLICES).SERVE WITH YOUR FAVORITE DRESSING AND A FRESH LOAF OF ITALIAN BREAD TO MAKE A ME

A FILLING MEAL WITH PROTEIN , DAIRY & VEGETABLES. IF YOU HAVE SMALL CHILDREN DON'T FORGET THE RANCH DRESSING,THEY WILL THANK YOU FOR THE BEST MEAL EVER !!!!!!!!

TUESDAY CHICKEN GYROS

I LIVE IN A CITY CLOSE TO TARPON SPRINGS,FLORIDA,WHERE EVERYTHING GREEK IS MOMENTS AWAY.GREAT GREEK SALADS,HOMEMADE PASTRIES AND FAMOUS GYROS.SO......I THOUGHT LET'S MAKE A CLASSIC WITH AN AMERICAN TWIST.

GRILLED CHICKEN GYROS

1/2 PINT OF SOUR CREAM

1 CUCUMBER

TSP. CHOPPED GARLIC

1 LEMON

SALT

3-4 CHICKEN BREAST

TOMATO

RED ONION

ICEBERG LETTUCE

PITA BREAD 7 " ROUND

START BY PEELING THE SKIN OFF THE CUCUMBER,CUT THE CUCUMBER IN HALF LENGTHWISE .TAKE A SPOON AND SCOOP OUT THE SEEDS FROM THE CENTER OF THE CUCUMBER.CHOP INTO PIECES.

PUT CUCUMBER,SOUR CREAM,TSP.CHOPPED GARLIC,TSP.SALT AND THE JUICE OF ONE LEMON.INTO A BLENDER OR FOOD PROCESSOR AND BLEND.IF YOU HAVE NEITHER FINELY CHOP THE CUCUMBER AND MIX IN A BOWL.(IT WILL BE A LITTLE CHUNKY,BUT STILL TASTY!)SET SAUCE ASIDE IN FRIG.

GRILL CHICKEN BREAST(ON GRILL OUTSIDE,OR IN THE BROILER)CUT INTO STRIPS.

CUT LETTUCE IN HALF,THEN CUT IN THIN STRIPS(SHRED FINE)

PEEL AND CUT ONION IN HALF,AND THEN INTO THIN STRIPS.

CUT TOMATOES IN THIN SLICES,AND THEN IN HALF.

WARM PITA BREAD.(OVEN FOR A FEW MINUTES.MICROWAVE ,OR IN A SKILLET WITH PA N SPRAY ,FOR NON-STICK.)I LIKE THE PAN METHOD.

READY TO MAKE GYROS.LAY PITA DOWN,SOME LETTUCE,RED ONION AND TOMATO.

THEN ADD THE CUCUMBER SAUCE AND STRIPS OF CHICKEN.FOLD AND ENJOY!

THIS IS LIKE A GREEK CHICKEN TACO.A REFRESHING TREAT

MONDAY SCHOOL BEGINS

HERE WE GO,ANOTHER YEAR,WHILE IT'S GREAT TO HAVE THE KIDS BACK TO SCHOOL, IT ALSO MEANS LONG DAYS OF CAR POOLS,EXTRA ACTIVITIES,HOMEWORK AND....... THE FAMILY STILL WANTS TO KNOW WHATS FOR DINNER?

CHICKEN CORDON BLUE'

CHICKEN BREAST(1 PER PERSON)

ITALIAN BREAD CRUMBS

THIN SLICED HAM((2 OZ,) PER BREAST

SLICED SWISS CHEESE(2 SLICES PER CHICKEN BREAST)

2 OZ. COOKING OIL

BEGIN WITH COATING THE CHICKEN IN THE ITALIAN BREAD CRUMBS.(THE CHICKEN WILL COAT W/OUT EGG WASH,FOR A LITER BREADING)

HEAT THE OIL IN SKILLET AND ADD CHICKEN BREAST ON MEDIUM HEAT.PAN FRY CHICKEN .TURNING HALF WAY THROUGH.

LOWER THE HEAT,PUT THE HAM ON EACH BREAST,THEN THE CHEESE.

COVER SKILLET WITH LID AND MELT CHEESE WHILE HEATING THE HAM.

SERVE WITH YOUR FAVORITE SIDE DISH: MASH POTATOES,RICE,PASTA OR A NICE GARDEN SALAD. FAST.... AND EASY................HONEY MUSTARD GOES WELL WITH CHICKEN CORDON BLUE

THIS IS SO SIMPLE TO MAKE AND THE FAMILY WILL LOVE IT.

SUNDAY FAMILY GATHERING

SUNDAY HAS ALWAYS BEEN FAMILY GATHERING DAY IN OUR HOME.GROWING UP, I REMEMBER SITTING DOWN TO A POT ROAST DINNER EVERY SUNDAY,. AS MY FAMILY HAS GROWN TO INCLUDE LIFE TIME FRIENDS THE GATHERING'S CONTINUE ,WHETHER OVER A GRAND MEAL OR THE PERFECT HALF TIME BUFFET.ONE THING IS FOR SURE. THEY ALL COME HUNGRY!!!!!!!! SO LET'S TRY THE BEST OF BOTH WORLDS.

POT ROAST HOAGIES

2-3 POUND ROAST

10 1/4 oz. CREAM OF MUSHROOM SOUP

10 1/4 oz.GOLDEN MUSHROOM

1 LG. SPANISH ONION

PINT OF SLICED MUSHROOMS

1 OZ. OLIVE OIL

TBSP. CHOPPED GARLIC

1 OZ, WHITE WINE

LB. SLICED SWISS

SOURDOUGH HOAGIE ROLLS

PLACE ROAST IN ROASTING PAN WITH HALF THE CREAM OF MUSHROOM SOUP AND HALF THE GOLDEN MUSHROOM SOUP ON THE BOTTOM AND THE OTHER HALF ON TOP OF THE ROAST.COVER WITH FOIL AND COOK ON 300 DEGREES FOR THREE HOURS.THE ROAST SHOULD PULL A PART EASILY WITH A FORK.THE SOUP WILL MAKE A NICE GRAVY FOR THE ROAST.AFTER REMOVING THE ROAST,TURN THE OVEN UP TO 400.

PEEL AND JULIANNE THE SPANISH ONION

SAUTE' ONION AND SLICED MUSHROOMS IN SAUTE' PAN WITH OLIVE OIL AND CHOPPED GARLIC,ON MEDIUM HEAT.ABOUT TWO MINUTES.ADD 1 OZ. OF WHITE WINE,AND CONTINUE TO COOK UNTIL TENDER.(THIS IS CALLED DE-GLAZING)SET ASIDE.

TAKE A COUPLE OF FORKS AND SHRED THE ROAST IN THE GRAVY.

BUILD YOUR SANDWICH:POT ROAST IN GRAVY,SAUTE' ONIONS AND MUSHROOMS,TWO SLICES OF SWISS CHEESE. PLACE SANDWICH'S ON COOKING SHEET AND PLACE IN OVEN FOR 2-3 MINUTES TO MELT CHEESE AND TOAST ROLL.SERVE.

ENJOY THE DAY,CHERISH THE COMPANY AND SAVOR THE FOOD.

SATURDAY- DATE NIGHT? OR FAMILY NIGHT

SATURDAY IS THE PERFECT NIGHT TO MAKE RESERVATIONS AT YOUR FAVORITE RESTAURANT,BUT IF YOU HAVE KIDS TO FEED OR JUST WANT SOMETHING SIMPLE TO MAKE FOR FAMILY NIGHT.SLOPPY JOE'S ARE ALWAYS GOOD.

SLOPPY JOE'S

1 1/4 LBS. GROUND CHUCK

1/2 CUP OF KETCHUP(HEINZ)*

1/2 CUP OF BBQ SAUCE(KRAFT ORIGINAL)*

1/4 OF PICANTE SAUCE(PACE)*

AMERICAN CHEESE

HAMBURGER ROLLS

(THESE BRANDS ARE MY CHOICES,BUT ANY BRAND WILL DUE)

BROWN OFF THE GROUND CHUCK,AND DRAIN GREASE.

ADD THE KETCHUP,BBQ SAUCE AND PICANTE SAUCE.

CHOOSE . MILD,MEDIUM OR HOT ACCORDING TO YOUR FAMILIES SPICE LEVEL(I FIND MEDIUM DELIVERS THE RIGHT ZIP FOR US.)

STIR,AND ALLOW TO SIMMER ON LOW HEAT FOR A FEW MINUTES.

SERVE ON YOUR FAVORITE HAMBURGER BUN OR KAISER ROLL.

TOP SLOPPY JOE MIX WITH A SLICE OF AMERICAN CHEESE.

THIS IS A QUICK AND TASTY SANDWICH THE WHOLE FAMILY CAN ENJOY

LESS FESS,LESS MESS,ALWAYS A GOOD THING.

FRIDAY - FISH DAY

I'VE BEEN COOKING FOR MANY YEARS AND FRIDAY HAS ALWAYS BEEN KNOWN AS FISH DAY.I THINK WE LEARN THIS IN OUR BIBLE STUDIES ,AND OUT OF FEAR OF GOING TO HELL,WE EAT FISH ON FRIDAY ALL YEAR LONG.

(JUST A THOUGHT)

BAJA FISH TACOS

LB OF MAHI MAHI

SHREDDED GREEN CABBAGE

BLACKENING SEASONING

3LIMES

1/4 CUP HONEY

2 CUPS MAYO

1 TOMATO

2 AVOCADOS

6"FLOUR TORTILLA

TAKE THE ZEST AND JUICE(SEED FREE)AND POUR INTO SAUTE' PAN WITH THE HONEY .OVER MED-HIGH HEAT REDUCE DOWN HALF THE MIXTURE.KEEP A WATCHFUL EYE ON THE STOVE,YOU DON'T WANT TO OVER BOIL,OR REDUCE TO FAR DOWN AND BURN YOUR PAN.

REMOVE FROM BURNER,COOL FOR A FEW MINUTES,THEN MIX WITH MAYO.SET IN FRIG.

CUT MAHI INTO STRIPS(ABOUT 1/4 INCH THICK)

BLACKEN MAHI IN NON STICK SKILLET WITH A SMALL AMOUNT OF BUTTER

(A CAST IRON SKILLET IS BETTER,IF YOU HAVE ONE AVAILABLE)YOU CAN CONTROL THE AMOUNT OF SPICE,BY HOW MUCH OR HOW LITTLE BLACKENING SPICE YOU PUT ON THE FISH.

DICE YOUR TOMATO

CUT AVOCADO IN HALF(GOING AROUND THE PIT)

TURN AND PULL TO SEPARATE THE HALVES.

REMOVE THE PIT,AND USE A SPOON,TO SCOOP THE AVOCADO FROM THE SKIN.

CUT INTO STRIPS

WRAP TORTILLA SHELLS IN TOWEL,PLACE IN MICROWAVE FOR ONE MINUTE TO WARM.

READY TO ASSEMBLE YOUR TACOS.

ON YOUR SHELL,START WITH A LITTLE SHREDDED CABBAGE,THEN YOUR MAHI(2-3 STRIPS PER TACO)

SPRINKLE CHOPPED TOMATO

ADD A COUPLE STRIPS OF AVOCADO

TOP WITH YOUR BAJA AIOLI(FROM THE FRIG)

FOLD AND EAT.THIS NOT ONLY IS A GREAT TACO,BUT THE WHOLE FAMILY

CAN HAVE FUN IN THE KITCHEN MAKING THIS DISH.

THURSDAY KEYWEST SALAD

I COME TO YOU FROM FLORIDA, IN AUGUST. IT'S ABOUT 94 DEGREES WITH A FEEL LIKE TEMPERATURE OF 102++ AND SOME DAYS IT'S JUST TOO HOT TO EAT, YET I STILL HEAR, WHAT'S FOR DINNER? I SAY" A NICE TROPICAL SALAD IS THE PERFECT CHOICE."

KEY WEST SHRIMP SALAD

BAG OF SPRING MIX

12 STRAWBERRIES

1 CUP MANDARIN ORANGES

LB OF SHRIMP (31/40)

1/4 CUP SHREDDED COCONUT

TOMATO

RED ONION

1/2 CUP CHOPPED PECANS(OPTIONAL)

RINSE STRAWBERRIES,CUT OFF THE END OF THE STEMS AND THEN CUT THE BERRIES INTO 3 SLICES EACH.SPRINKLE STRAWBERRIES OVER SPRING MIX.DRAIN ORANGES AND SPRINKLE OVER SALAD.SPREAD OUT COCONUT ON SHEET TRAY AND TOAST IN OVEN (ABOUT 5 MINUTES .IF YOU HAVE A TOASTER OVEN,THIS WILL WORK WELL WITH-OUT HEATING UP THE KITCHEN.)SAUTE' SHRIMP IN SKILLET WITH OLIVE OIL(SMALL AMOUNT)AND A FEW SHAKES OF JERK SEASONING.PLACE SHRIMP AROUND SALAD.PLACE TOMATO WEDGES AROUND EDGES OF SALAD.JULIANNE ABOUT1/4 OF A SKINNED RED ONION AND SPREAD OVER SALAD. SPRINKLE TOASTED COCONUT ON TOP, AND CHOPPED PECANS IF YOU LIKE A LITTLE CRUNCH.

I LIKE THIS SALAD WITH A BALSAMIC VINAIGRETTE .

THIS SALAD IS NOT ONLY REFRESHING, BUT MAKES A COLORFUL DISH FOR ANY SUMMER EVENT. IF YOU PREFER, GRILLED CHICKEN(CUT INTO STRIPS)CAN BE SUBSTITUTE FOR THE SHRIMP,OR OMIT THE SHRIMP FOR A LITE FRUIT SALAD ON A HOT SUMMER NIGHT.

Wednesday BEEF AND BROCCOLI

WHAT A DAY,IS IT FRIDAY YET?ONLY HUMP-DAY YOU SAY.

MY HEAD IS BEATING AND I FEEL LIKE SNAPPING OFF HEADS

TODAY.I KNOW THIS IS OUT OF THE QUESTION,SO I REALLY WISHED I STILL DRANK...

HEAVILY!!!!!!!!!!!!!INSTEAD I 'M TAKING A QUIT MOMENT TO MY SELF,AND ASKING MYSELF ,WHAT DO I MAKE FOR DINNER?.........................

BEEF AND BROCCOLI

CUT THIN STRIPS OF BEEF,THIS CAN BE TENDERLOIN,TOP SIRLOIN,FLANK STEAK(ABOUT 1-1 1/2 LBS.)

THE KEY IS CUTTING IT ON A BIAS, AGAINST THE GRAIN,AND THIN

SEAR MEAT IN SMALL AMOUNT OF OLIVE OIL WITH CHOPPED GARLIC.

DE-GLAZE PAN WITH BEEF BROTH(1/2 CUP)

ADD EQUAL PARTS OF (ASIAN) SWEET CHILI SAUCE AND TERIYAKI GLAZE.

ADD LIT ELY STEAMED BROCCOLI,JULIENNED RED PEPPERS&RED ONION.

SIMMER FOR A FEW MINUTES, WHILE TOSSING THE VEGETABLES INTO THE SAUCE.

SERVE OVER RICE(WHITE OR YELLOW)

THIS HAS GREAT FL AVOR,EASY TO MAKE!

ENJOY!!!!!

TUESDAY CHILI PIE

ABOUT FIFTEEN MINUTES,AFTER ARRIVING HOME FROM WORK I HEAR
WHAT'S FOR DINNER?
THIS RECIPE IS QUICK TO PREPARE.THE BAKING TIME ALLOWS ME TO RELAX, BEFORE SITTING DOWN TO EAT WITH THE FAMILY.

CHILI PIE

LB GROUND CHUCK

1 CAN CHILI TOMATOES(15OZ)

1CAN PINTO BEANS,DRAINED(15OZ)

GARLIC SALT TO TASTE

BLACK PEPPER TO TASTE

1 BOX OF CORN MUFFIN MIX

1EGG

1/2 CUP SUGAR

1/3 CUP MILK

2 CUPS SHREDDED CHEDDAR-JACK CHEESE

SPRAY A 8x12 DISH(GLASS) WITH NON-STICK SPRAY.

ADD MUFFIN MIX,SUGAR,EGG,&MILK ,MIX WITH WIRE WHIP(A FORK AND A STRONG ARM WORK IN A PINCH)SET ASIDE.

BROWN OFF BEEF AND DRAIN GREASE OFF.

ADD CHILI TOMATOES AND DRAINED PINTO BEANS.

SALT AND PEPPER TO TASTE.

POUR CHILI MIX INTO CORN MUFFIN MIX.

SPREAD THREW OUT

SPRINKLE SHREDDED CHEESE OVER THE TOP.

BAKE AT 400 FOR ABOUT 40 MINS.

TOP WITH SALSA AND SOUR CREAM IF DESIRED.

THIS IS SO.......EASY AND SO............GOOD

Monday MARGARITA CHICKEN

I hear all day long What's should i eat? what's for dinner?
iam hungry,feed me!!!! so let's share ideas.I like to keep it simple and affordable.nothing gives more pleasure,then watching family and friends enjoy a meal made with love.


Margarita chicken

chicken breast(chicken wings can also be used)

basic margarita mix(if a powder,mix with water first)

jerk seasoning

marinate the chicken in the margarita mix and jerk seasoning , the mix should cover the chicken.add about 1 tsp of seasoning per chicken breast.if your using wings,about 1 tsp.4 wings (this can set while your at work,in your frig.the citrus will start to cook the chicken so don't marinate more then half a day)remove chicken from marinate and grill.outside grills are great,but you can also cook this in your oven on broil.helpful tip: spray your broiler pan with a non-stick spray before cooking,this makes clean-up much easier.I like to serve over rice(yellow rice,red beans and rice,Spanish rice )or on a bed of spring mix with a balsamic vinaigrette,tomato,red onion. If you used chicken wings,there great right of the grill.perfect finger food for dinner with a salad or as an appetizer before the big game. for the adults don't forget to mix up a batch of margaritas with your leftover mix.Cheer's