Catalina Chicken Stir Fry

This recipe came from the Kraft Foods website.  I was into trying at least 1 new recipe each week for a while and this was a keeper.

1/2 C Catalina Dressing
3 Tbls. lite soy sauce
1/2 tsp. garlic powder
1/4 tsp. ginger
1 lb. chicken breat, cut into bite-sized pieces
1 lb. frozen vegetables (I like Walmart Sugar Snap Stir-Fry blend)
Cooked rice
Crunchy Chow Mein Noodles

Mix dressing, soy sauce & spices in a large skillet until well blended.  Add chicken and stir.  Cook on medium high heat until chicken is done.

Add veggies.  Reduce heat to medium low.  Cover.  Simmer 5-7 minutes, stirring occasionally.

Serve over rice and/or noodles.

This one works in the crock pot, too.  I usually add a little water to cut down on the saltiness of the soy sauce.

Italian Soup

My mom gave me this recipe.  I think she got it from DelMonte Foods.  It's really quick to put together and so good on a cold evening.

1 can each:  Italian Beans, Zucchini in Tomato Sauce, Peas & Carrots, Diced Tomatoes w/Basil &
                   Oregano, Chicken or Beef Broth
Cooked Chicken or Beef
Salad Macaroni (or any small pasta)

You will use chicken broth with chicken -OR- beef broth with beef.  Use vegetable broth for a no meat option.

Open all the cans and dump contents into a large pot.  Add meat.  Bring to a boil.  Add pasta.  Continue to cook until pasta is done.  Season to taste.  So simple.

I don't always have tomatoes with basil and oregano so I use regular tomatoes and a little Italian seasoning.

As a substitute for the canned broth, I will do 2 cups of water with 2 boullion cubs.

Creamy Chicken Enchiladas

This is one I made up all by myself.  My mother loves it and I always have to do enough so she can freeze some when I visit her.

1 large can chicken
2 cans cream of chicken soup
1 brick cream cheese
Tostitos brand Salsa con Queso
Salsa of your choice
Shredded cheddar cheese
Tortillas

Combine the chicken, soup and cream cheese in a pot on the stove.  Heat until cream cheese is melted.  Remove from heat.  Put a little bit in the bottom of a baking dish and spread around to lightly coat.  Reserve about 1/2 cup to top enchiladas.

Lay out a tortilla.  Put a large spoonful of chicken filling in.  Add a spoonful of Salsa con Queso and salsa.  Sprinkle with shredded cheese.  Roll up and place in baking dish.  Continue until baking dish is full.  Use reserved filling to top enchiladas and sprinkle with shredded cheese.

Cover with tin foil and bake at 350 degrees for about 30 minutes.  Remove foil for last 5 minutes of baking.  Allow to sit for 10 minutes before serving.

**I hate the clean up so I always use a disposable pan.

1-2-3 Sugar Cookies

This recipe was given to me by my mother-in-law.  It's my go to recipe when I need a quick dessert because I have it memorized and it's sooooo easy to make.

1 C shortening
2 C sugar
3 eggs
1 tsp vanilla
2 tsp baking powder
3 C flour

Combine shortening and sugar.  Add eggs and vanilla.  Combine baking powder and flour the add to sugar mixture.  Mix well and drop by spoonfuls onto a cookie sheet.  Bake at 350 degrees for 8-10 minutes.  Remove from cookie sheet to a wire rack to cool.  Store in a tightly cover container if they last long enough to save any.

These cookies are good because they stay soft and chewy in the middle but a little crunchy on the outside.

Pine Nut Veggie Pasta

This recipe is adapted from one I saw in Food Network Magazine.  I didn't have some of the ingredients the original recipe called for so I improvised and my family loves it.

1 Hillshire Farms Beef Sausage
1/2 C diced onion
1 pkg frozen stir-fry vegetables
pine nuts
angel hair pasta

Cook pasta according to package directions.  Cut up sausage and place in frying pan.  Add onion.  Cook until onion is soft and sausage is warm.  Add vegetables.  Cook on medium heat until vegetables are done.  Season with garlic salt and pepper.  Add pine nuts.  Serve over drained pasta with a little olive oil if needed.  We hardly ever have any leftovers.  Everyone in the family loves it.

Creamed Tacos

This is a recipe that my mom has made for years.  I don't have any idea where it originally came from.

1 lb. ground beef, browned with onions
1 can chili with beans
1 can diced tomatoes
1 can pinto beans
1 can diced green chiles
8 oz Velveeta
1/2 C heavy whipping cream

Combine beef, chili, tomatoes, beans and chiles in a large pot.  Simmer for 30 minutes.  Add diced up Velveeta and cream.  Allow cheese to melt.  Serve over Fritos corn chips or use as a dip for tortilla chips.

**I don't always have hamburger on hand so I sometimes use a can of chili NO beans in place of it.  You can use large or small cans of everything depending on how much you want to make.  This is a great crock pot meal.  Put everything except the cheese and cream in and let it cook on low all day.  Add cheese and cream about 30 minutes before eating.  The leftovers are even better than the first day.

Green Pepper Steak

From Jean Briggs

1 lb chuck or round steak, fat trimmed
1/4 C soy sauce
1 clove garlic, diced
1/2 tsp ginger
1/4 C salad oil
1 cut green onion, thinly sliced
1 C green pepper, cut into 1 inch squares
2 stalks celery, thinly sliced
3/4 Tbls cornstarch
3/4 C water
2 tomatoes, cut into wedges

With a very sharp knife, cut beef across the grain into thin strips, 1/8 inch thick.
Combine soy sauce, garlic, and ginger.  Add beef.  Toss and set aside while preparing vegetables.
Heat oil in a large frying pan or wok.  Add beef and toss over high heat until browned.  Taste meat.  If it is not tender, cover and simmer for 30 to 40 minutes over low heat.
Turn up heat and add vegetables.  Toss until vegetables are tender crisp, about 10 minutes.
Mix cornstarch with water.  Add to pan; stir and cook until thickened.
Add tomatoes and heat through.
Serve over rice.
**You can prepare beef ahead of time and refrigerate just before adding the vegetables.  Finish cooking later.

I have found that my family enjoys more vegetables so I pretty much double the vegetables for this recipe.  I use grape tomatoes instead of cutting up larger tomatoes.

We made this for my parents on Sunday before Christmas.  We all loved it and there was nothing left.

Jonathan's Quick Cinnamon Rolls

From Jonathan Truman

My family loves these cinnamon rolls.  It's my go-to recipe for Fathers' Day breakfast.  I only have to get up about an hour before everyone else to have them warm and ready to eat.

1/3 C sugar
3 Tbsp yeast
1/2 C oil
1 1/4 C warm water
2 beaten eggs
1 1/2 tsp salt
5 1/4 C flour
1/4 C melted butter
1 1/2 Tbsp cinnamon
1/2 C sugar
nuts (optional)
raisins(optional)

Mix until dissolved 1/3 c sugar, 3 T yeast, 1/2 c oil, 1 1/4 c warm water.  Cover and let stand 15 minutes.  Add eggs to yeast mixture.  Add salt to sifted flour and gradually add to yeast mixture to form a soft dough.  Knead 5 minutes.  Roll into rectangle shape 1/4 inch thick.  Spread butter and sprinkle with cinnamon and sugar.  Add nuts and raisins.  Roll up dough.  Cut into 1 inch sliced and place on greased cookie sheet.  Let rest 10 minutes.  Bake at 425 degrees for 10-15 minutes.

Sugar Glaze
2 C powdered sugar
1/4 C hot water
1 tsp butter or margarine
Mix well and spread over warm rolls.

I sometimes use brown sugar with the cinnamon to make more of a carmel roll.  Cream cheese frosting works great on the carmel rolls.  Just melt cream cheese in the microwave then add powdered sugar until it is the consistency you want.  Add a little milk if it gets too thick.

Store leftover rolls (if there are any) in a tightly covered container.  They can be reheated in the microwave.