Grilled Chicken Marinade

From: Sally McDowell

1 pint soy sauce

1 pint oil

1 quart 7 up

1/4 tsp horseradish

1/8 tsp garlic powder

10 pounds chicken

Put chicken in a very large bowl. Combine other ingredients and pour over chicken. Marinate overnight and grill chicken the next day. 

Chicken Enchiladas

 

From: Margo Stevenson

Serves 8

4 large chicken breasts, cooked and cubed

2 cans cream of chicken soup

1 can dice green chiles

1 pint sour cream

4 cups green onions, chopped

2 cups Monterey jack cheese

12 medium flour tortillas

2 cups grated cheddar cheese

Combine chicken soup, green chiles, sour cream, green onions and cheese. Set aside 2 cups of the mixture. Add chicken to the 2 cups of sauce.

Fill a dozen tortillas with the chicken mixture and roll. Put 6 enchiladas in a greased 9 x 13 inch pan. Put other 6 in another pan. Spread sauce on top of each pan and sprinkle with cheese. Bake at 350 degrees for 30 minutes. Serves with lettuce, sour cream, salsa, and olives. 

Pork Chops with Orange Sauce

 

Serves 6

6 pork chops

salt and pepper to taste

1/2 cup orange juice

1/2 cup ketchup

Brown pork chops in a fry pan. Season with salt and pepper. Place in a crock pot. combine orange juice and ketchup. Pour over pork chops and cook on low for 8-10 hour or on high for 4-5 hours. 

Clam Chowder

Serves 8

3/4 cup butter

3/4 cup flour

1 quart half and half

2 tsp salt

1/2 tsp white pepper

1/2 cup chopped onion

2 cups potatoes, diced

1 cup celery, chopped

2 (7 ounce) cans minced clams

Place vegetables in a saucepan with a little salt. Barely cover with clam juice and a little water. Cook until just barely tender. Meanwhile, melt butter and add flour. Cook for 2 minutes. Pour in half and half all at ounce and whisk until blended. Bring to a boil and cook until thick. Add vegetables with their water and heat through. Salt and pepper to taste. 

Chalupa

Serves 12

3 pound pork roast

1 pound pinto beans

2 cloves garlic, minced

2 Tbsp chili powder

1 Tbsp ground cumin

1 tsp oregano

1 Tbsp salt

1 (4 ounce) can green chiles

Put roast in a large pot. Add the rest of the ingredients and cover with water. Bring to a boil then turn to low and simmer for 6 hours. Add water if needed. When done remove any bones and shred the meat. Cook for an hour or more without the lid. Serve with chips, lettuce, tomatoes, onions, avocado, olive, sour cream and salsa. 

Lasagna

From: Dee Barton 

Serves: 12

2 packages lasagna noodles

3 (12 ounce) cans tomato paste

1 pound ground beef

6 (15 ounce) cans tomato sauce

6 ounces pepperoni slices cut in half

1 large onion

2 bay leaves

2 tsp rosemary

2 tsp basil

1/2 tsp celery seed

1 tsp garlic powder

2 tsp salt

1/2 tsp pepper

1/4 cup parsley

2 tsp oregano

2 pounds mozzarella shredded

3 cups cottage cheese

2 eggs

1/4 tsp salt

2 Tbsp parmesan cheese

In a 6 quart pot brown ground beef and drain the fat. Add onions and sauté until onions are tender. Add all of the spices. Bring sauce to a boil and then turn to low and let simmer for about 5 hours uncovered. Spray a large 9x13 pan with non-stick spray. In a separate bowl combine cottage cheese, eggs, salt and parmesan cheese. Cover the bottom of the pan with a little sauce. Put a layer of noodles over the sauce. Add more sauce on top of the noodles then put some of the cottage cheese mixture on top of that, then sprinkle mozzarella cheese on the cottage mixture. Keep alternating the noodle, sauce, and cheese layers until all the noodles and sauce are used. Sprinkle more mozzarella cheese on top. Cover the pan with foil and tent it. Bake at 325 degrees for about an hour. 

Minestrone Soup

From: George and Isabel Cannon

Ingredients:

1 lb ground sausage or lean ground beef

2 cloves garlic, minced

2 large onions, chopped

2 to 3 carrots, chopped

2 celery stalks, chopped

2 (15 ounce) cans diced tomatoes

2 (8 ounce) cans tomato sauce

2 (10 ounce) cans beef broth

1/2 tsp dried basil

1 tsp oregano

1 Tbsp dried parsley

1/4 tsp sugar

salt and pepper to taste

Enough water to cover ingredients, about 1 quart

1 (15 ounce) can cut green beans with liquid

1 (15 ounce) can garbanzo beans, drained

1 handful macaroni (uncooked) 

Parmesan cheese for topping

Instructions:

Brown meat until no longer pink and drain fat. Add onions and garlic and sauté with meat until the onions are tender. Add remaining ingredients, except the canned beans and macaroni. Simmer for 3 to 6 hours. 30 minutes before serving add cans of beans and macaroni. Stir occasionally so macaroni doesn't stick. Top with Parmesan cheese when serving. 

Avgolemono Greek Lemon Chicken Soup

Recipe from The Mediterranean Dish

Extra Virgin Olive Oil

1/2 to 1 cup finely chopped carrots

1/2 to 1 cup finely chopped celery

1/2 to 1 cup finely chopped green onions

2 garlic cloves, finely chopped

8 cups low-sodium chicken broth

2 bay leaves

1 cup rice

salt and pepper

2 cooked boneless chicken breast pieces shredded about 6 to 8 ounces

1/2 cup freshly squeezed lemon juice

2 large eggs

In a large heavy pot heat 1 Tbsp olive oil on medium-high. Add the carrots, celery and green onions, toss together to sauté for a minute or two then stir in garlic.

Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.

To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately. 

Garnish with fresh parsley if you like. 

South Beach Meat Loaf

South Beach Meat Loaf with Vegetables

1 Tbsp extra virgin olive oil

1 onion, chopped

½ red bell pepper, chopped

½ green bell pepper, chopped

½ lb extra lean ground beef

½ lb ground turkey breast

1 cup chunky salsa

1 egg, beaten

1 tsp salt

Pepper

1 clove garlic, minced

½ cup cooked brown rice

Instructions:

Preheat oven to 350 degrees.

Heat the oil in a small skillet over medium heat.  Add the onion and bell peppers and cook for 5 minutes or until tender.

In a large bowl, combine the beef, turkey, salsa, egg, salt, pepper, and garlic.

Stir in the vegetables and rice.

Place the mixture in a round baking dish and pat into an oblong loaf.

Bake for 45 minutes or until a thermometer inserted in the center registers 160 degrees and meat is no longer pink.

Garlic Rosemary Roast

We had this tonight for dinner and it was amazing!!  At first when we saw how much garlic was in this we were a little skeptical, but it was delicious!  We adapted the recipe from Our Best Bites because we wanted to use the crock-pot  so we had to add a few things, but this is definitely a new family favorite.

Garlic-Rosemary Roast

Ingredients:

1 (3 pound) beef roast

¼ cup minced fresh rosemary (if you are using dried rosemary use an 1/8^th of a cup)

¼ cup minced garlic

1 Tbsp salt

1 ½ tsp pepper

1 can beef broth

2 cans sliced mushrooms, drained

Instructions:

Spray your crock-pot with non-stick spray.  Put the roast in the crock-pot.  Combine rosemary, garlic, salt, and pepper in a small bowl and mix together.  Put the rosemary mixture onto the roast and gently rub it into the roast.  Pour the broth into the crock pot and pour the mushrooms on top of the roast.  Cook on high until it boils then turn to low for 6 to 8 hours.

This recipe was adapted from Our Best Bites it is in their Savoring the Seasons cookbook in the winter section. They use rib roast and they roast it in the oven.  They are also using a 7 to 8 pound roast where we only used a 3 pound roast.

Beef Curry

My brother, Cody, text all of our siblings one day and asked what were some of the meals we had often growing up.  He said it was interesting to hear everyones' different responses, but we all had a few dishes in common that we remembered.  This was one of them.  Everyone loves my Mom's curry!

Beef Curry

Ingredients:

1 ½ Tbsp vegetable oil

1 medium onion, diced

2 to 3 tsp curry powder

1 ½ pounds lean steak cut into 1 inch cubes

½ pound fresh mushrooms, sliced

1 tomato, diced

1 large clove garlic, minced

2 tsp salt

2 tsp sugar

About 2 cups water

2 Tbsp cornstarch

2 Tbsp water

3 cups cooked rice

Instructions:

Heat oil in heavy pot or skillet.  Saute onion over medium heat, just until tender.  Stir in curry powder; cook 1 minute.  Add beef cubes and next five ingredients in order listed.  Continue cooking until beef cubes are lightly browned.  Add enough boiling water to barely cover beef (about 2 cups)  Cover pan and simmer gently about 1 ½ hours or until beef is extremely tender.  Thicken with cornstarch-water mixture.  Serve over rice.

Brazilian Pancakes

My brother, Derek, served his mission in Brazil and when he came home he shared this recipe with our family.  It is definitely a different dish, but I really enjoy it!

Brazilian Pancakes

Ingredients:

4 eggs

½ cup milk

½ cup water

½ tsp salt

2 Tbsp butter, melted

2 tsp sugar

1 cup flour

1 ½ pounds lean ground beef

1 green pepper

1 large onion

8 ounces mozzarella cheese

1 jar spaghetti sauce

Instructions:

Make pancakes: Beat together eggs, milk, water, salt, butter, and sugar.  Add flour a little bit at a time.  Beat well.  Strain if necessary to remove lumps.  Heat a fry pan and spray with non-stick spray.  Pour a little of the batter into the pan and tilt it to make a thin pancake.  Make 12 pancakes.

Brown ground beef, onions, and green pepper.  Season with salt and pepper.  Grate cheese if necessary.  Put a little filling on each pancake and sprinkle with some of the cheese.  Roll and put in a large dripper pan.  Pour a little spaghetti sauce on top of the pancakes and sprinkle some cheese.  Bake at 400 degrees for 15 minutes.  Just till heated through.

Spaghetti Sauce

This is my second favorite dinner of all time.  I know it's spaghetti, but this sauce is what makes it amazing!  Even Andie loves this sauce and she doesn't usually want sauce on her pasta.  I know, I think it's weird but she doesn't like tomatoes.

Mom's Spaghetti Sauce

Ingredients:

2 Tbsp olive or vegetable oil

½ cup onion, diced

1 pound lean ground beef

2 – 1 pound cans of crushed tomatoes

2 – 8 ounce cans tomato sauce

1 – 4 ounce can sliced mushrooms

2 cloves garlic, minced

¼ cup dried parsley, chopped

1 tsp salt

1 bay leaf

1 ½ tsp oregano

¼ tsp thyme

1 cup water

8 ounces spaghetti noodles

Instructions:

In a large pot cook onions and meat until lightly brown.  Drain the meat and add remaining ingredients.  Simmer uncovered for *2 to 2 ½ hours or till sauce is nice and thick.  Stir occasionally.  Remove the bay leaf and serve over hot cooked spaghetti.

*Note:  It tastes better if you make it in the morning and let it simmer all day long, but it is still super good if you make it and only have a hour or so to let it simmer.

Cabbage Rolls

Cabbage Rolls

Ingredients:

12 large cabbage leaves

1 ¼ pounds of ground beef

2 tsp salt

½ tsp pepper

1 cup cooked rice

1 onion, chopped

1 egg

½ tsp poultry seasoning or sage

2 Tbsp oil

2 – 8 ounce cans tomato sauce

1 Tbsp brown sugar

¼ cup water

1 Tbsp lemon juice

Instructions:

Cover cabbage leaves with boiling water and let stand for 5 minutes or until limp.  Drain leaves.  Combine next 7 ingredients.  Put a spoonful of filling on each leaf and roll up.  Secure with a toothpick.  Brown in oil.  Mix sauce by combining the next 4 ingredients.  Pour sauce over cabbage rolls and simmer about 1 hour, basting occasionally.

Meatloaf

I think most people are a little leary of meatloaf.  This is my Mom's recipe for meatloaf and I love it!  The green chiles really make this dish.  Sometimes we add 2 cans of green chiles just because we are a little crazy like that!

Meatloaf

Ingredients:

1 ½ pounds of very lean ground beef

2 eggs

1 ½ cups bread crumbs

¾ cup ketchup

½ cup warm water

1 package onion soup mix

1 – 4 ounce can green chiles

Instructions:

Combine all of the ingredients very well in a large bowl.  Pack into a 9x5 loaf pan.  Bake at 350 degrees for 1 hour.

Mexican Salad

Mexican Salad

Ingredients:

1 ½ lbs ground beef

1 medium onion

1 can diced tomatoes

1 jar salsa

1 can of pinto beans

1 can of Great Northern beans

½ head of lettuce

½ cup shredded cheddar cheese

½ cup Fritos

In a large skillet brown the ground beef; be sure to drain the fat.  Add the onion, tomatoes, salsa, and beans.  Simmer for 15 to 20 minutes.  Serve over chips and top with lettuce and cheese.  Eat immediately or the chips will become soggy.