Sloppy Joe's

1 lb ground beef
2-3 stalks of celery
1 small onion, chopped
1 can tomato sauce
1/4 c ketchup
1/4 c bbq sauce
1 tbsp brown sugar
1 tsp dry mustard
1 tbsp worcestershire sauce
1 tbsp vinegar

In a large skillet, brown ground beef, celery and onion.
Stir in remaining ingredients, cover and simmer for 15-20 minutes.
Serve on toasted buns.

Beef and Broccoli Stir Fry

3 tbsp corn starch
1/2 c water
2 tbsp water
1/2 tsp garlic powder
1 lb boneless round steak, cut into strips
2 tbsp vegetable oil
4 c broccoli
1 small onion, cut into wedges
1/3 c soy sauce
2 tbsp brown sugar
1 tsp ground ginger

In a bowl, combine 2 tbso corn starch, 2 tbsp water and garlic powder until smooth.
Add beef and toss.
In a large skillet, fry beef in 1 tbsp oil until done.
Remove and keep warm.
Stir fry broccoli and onion in remaing oil for 4-5 minutes.
Return beef to pan.
Combine soy sauce, brown sugar, ginger and reaming corn starch and water until smooth; add to pan.
Cook and stir for 2 minutes.

BBQ Beef

3 lbs boneless chuck roast
1/2 onion, diced
1 1/2 c ketchup
2 tbsp mustard
1/3 c brown sugar
1/4 c red wine vinegar
1 tsp liquid smoke
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder

Place roast in a crock pot.
Combine remaining ingredients in a bowl and pour over roast.
Cook on low for 8-10 hours.
Remove roast from crock pot and shread meat.
Place shredded meat back in croak pot and mix with sauce.
Cook for 15-20 minute with the lid off to reduce the sauce.

Salisbury Steak

1 can french onion soup
1 1/2 lb ground beef
1/2 c breadcrumbs
1 egg
1/4 tsp salt
1/8 tsp ground pepper
1 tbsp flour
1/4 c ketchup
1-3 tsp worcestershire sauce
1/2 tsp mustard powder
1/4 c water

Mix together, 1/3 c soup with ground beef, bread crumbs, egg, salt and black pepper.
Shape in 6 oval patties.
In a large skillet, brown both sides of patties.
Blend together flour and remaing soup.
Mix in ketchup, water, worcestershire sauce and mustard powder.
Pour over meat.
Cover and cook for 20 minutes.

Butter Chicken

1 ounce butter
1 onion, chopped
1 clove garlic, crushed
2 large boneless chicken breasts
1 teaspoon ginger
1 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon salt
3/4 cup fresh cream
1 tablespoon tomato paste


Saute onion and garlic in butter.
Slice chicken breasts into bite sized pieces.
Combine spices and salt and toss chicken pieces until well coated.
Saute the chicken each side until golden brown.
Stir in the cream and tomato paste.
Cover pan and simmer for about 10 minutes until cooked through.

Chicken Scaloppine With Lemon Glaze

4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness)
2 tablespoons Dijon mustard
2 eggs
1 cup dry breadcrumbs
1/4 teaspoon poultry seasoning (or to taste)
1/2 teaspoon garlic powder
1/4-1/2 teaspoon seasoning salt
1-2 tablespoon olive oil (for frying)

LEMON GLAZE
1/4 cup chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon salt (can use more to taste)
4-5 thin lemon slices
fresh parsley, chopped (to taste)

In a small bowl or shallow dish whisk together mustard and eggs; set aside.
Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhear the crumbs to the breast.
Heat the olive oil in a skillet over medium heat.
Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.
For the glaze; in the same skillet add in the broth, lemon juice and 1/4 teaspoon salt (or to taste) bring to a boil scraping any brown bits from the pan.
Add in lemon slices and parsley; mix to combine for about 1 minute.
Spoon the glaze/sauce over chicken.

Caribbean Jerk Chicken

1 envelope Italian salad dressing mix
2 tablespoons brown sugar
2 tablespoons oil
2 tablespoons soy sauce
1 teaspoon cinnamon
1 teaspoon thyme
1/2 teaspoon ground red pepper
2 1/2 lbs chicken pieces

Mix all ingredients except chicken in bowl.
Pour over chicken.
Cover and marinate 1 hour or over night in fridge.
GRILL it!

Cheddar Garlic Oven Fried Chicken

1/3 cup butter, melted
2 tablespoons minced garlic (use 2 tablespoons for extreme flavor!)
1 teaspoon garlic powder (can use more)
1/2 teaspoon seasoning salt or white salt (or to taste)
1/2 cup seasoned dry bread crumb (can use 3/4 cup)
1/2 cup finely grated cheddar cheese
1/4 cup grated parmesan cheese
1/4 teaspoon ground black pepper (or to taste)
4 boneless skinless chicken breasts
shredded cheddar cheese

Set oven to 350°F.
Butter an 11 x 7-inch pan
In a bowl, combine melted butter with fresh minced garlic, garlic powder and salt.
In another bowl, combine breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese and coarse ground black pepper.
Dip chicken in butter mixture; then in crumb mixture.
Place in prepared pan and bake uncovered for 30-35 minutes (placing the chicken on a rack in a pan will produce an extra crispy crust).
Cover with remaming cheese during the last 5 mins of cooking.

Chicekn Cordon Bleu Casserole

2 lbs skinless chicken breasts, cut into bite-size chunks
dry breadcrumbs
1/2 cup milk
1 egg, mixed with the milk
8 ounces swiss cheese, cubed
8 ounces ham, diced
1 (10 3/4 ounce) can cream of chicken soup
1 cup milk

Dip chicken in egg and milk mixture, then toss with bread crumbs, coating well.
Brown in a little oil until golden.
Place chicken in a baking dish, add cheese and ham.
Mix soup with 1 cup of milk and pour over all.
Bake at 350°F for 30-35 minutes, or until tender and bubbly.

Pineapple-Black Bean Enchiladas

2 tsp vegetable oil
1 c chopped onion
1 red pepper, chopped
1 can pineapple tidbits, drained
1/3 c pineapple juice
1 can balck beans, drained and rinsed
1 can chopped green chillis
1 tsp salt
1/2 c chopped fresh cilantro
3 c cheddar cheese, grated
1 can enchilada sauce
8 flour tortillas
1/2 c sour cream

Heat oven to 350.
Heat oil in a non stock skillet.
Add onion and red pepper.
Cook 4-5 minutes.
Stir in pineapple, beans, green chiles and salt.
Cook until throughly heated.
Stir in cilantro and 2 c cheese.
Spread 1 tbsp enchillada sauce on each tortilla.
Spoon 3/4 c of vegi mixture over sauce.
Roll up tortillas and place seam side down in 9x13 baking dish.
Mix pineapple juice and remaining enchillada sauce.
Pour over tortillas.
Sprinkle with reaming cheese.
Cover with foil and bake for 40-45 minutes, removing foil for the last 5-10 minutes.

Spinach Casserole

2 pkg froxen chopped spinach
1 egg
1 tsp salt
1/4 tsp black pepper
1 smallonion, chopped fine
1 1/2 c cheddar cheese, grated
1 can cream on mushrrom soup
1-2 c croutons

Preheat oven to 350.
Drain spinach really well.
Combine spinach with the rest of the ingredients except he croutons.
Pour into a casserole dish and cover with croutons.
Bake for 35-40 minutes.

Vegetarian Meatloaf

2 c water
1 tsp salt
1 c lentils
1 small onion, diced
1 c quick cooking oats
3/4 c grated cheddar cheese
1 egg, beaten
4 1/2 oz spaghetti sauce
1 tsp garlic powder
1 tsp dried basil
1 tbsp dried parsley
1/4 tsp black pepper

Add salt to water and bring to a boil.
Add lentils and simmer, covered for 25-30 minutes.
Drain and partially mash l entils.
Scrape into mixing bowl.
Add egg, tomato sauce, garlic, basil, parsley and pepper.
Spoon into greased loafpan.
Bake at 350 for 30-45 minutes until top is dry, firm and golden brown.

Vegetarian Lasagna

1 1/2 quarts spaghetti sauce
1/2 c grated carrot
1/2 tsp oregano
6 cooked lasagna noodles
1 pkg ricotta cheese
1 pkg frozen chopped spinach, thawed and drained
2 eggs
1 1/2 c thinly sliced zucchini
1 c sliced fresh mushrooms
3 c mozzarella cheese, grated
1/2 c grated parmesan cheese

Mix carrots, oregano, and spaghetti sauce together.
Mix ricotta, spinach and eggs together in a seperate bowl.
Spread 1/2 pf spaghetti sauce on bottom of a 9x13 pan.
Layer 3 lasagna noodles, 1/2 of remaing sauce, 1/2 of ricotta mixture, 1/2 of the zuchinni, 1/2 of the mushrooms, 1/2 of the mozzarella and 1/2 of the parmesan.
Repeat layers with remaining ingredients.
Bake at 350 for 45 minutes.

Jalapeno Red bean BBQ Burgers

1 tsp olive oil
1/2 c minced onion
1/2 c plum tomato, chopped and seeded
1 tsp minced jalapeno chile
1 clove garlic, minced
1 tsp chili powder
1 can kidney beans, rinsed and well drained
1/4 c breadcrumbs
2 tbsp BBQ sauce
1 egg white, beaten

Heat oil in a non stick skillet.
Add onion, plum tomato, jalapeno, garlic and chili powder; saute for 5 minutes.
Using a fork, moarsely mash beans in a bowl.
Combine with onion mixture, breadcrumbs, bbq sauce and egg white.
Shape mixture into 4 patties.
Cook in skillet for 3-5 minutes per side.