Oreo Truffles - Allison Cooper

1 package (18 oz.) Oreo cookies,
        crushed into small pieces
1 8-oz. package cream cheese, softened
White or Chocolate melts for dipping

1.Mix crushed Oreos and cream cheese until well-combined. Either use a food processor or mixer. 2.Roll into 1-inch balls and place on baking sheet or tray. Refrigerate until firm, 3-4 hours (or stick in the freezer for about an hour).
3.Using 2 forks (or a spoon, but forks always work better for me), dip Oreo balls into chocolate coating and place onto waxed paper to harden.
4.Chill and serve cold or room temperature.
Makes about 30 truffles.

this is allison's recipe - but I thought it needed to be included
- hope I remembered everything Allison ;)- natalie

Italian Sausage Soup - Natalie Anderson

Ingredients
1.5 lb. package Italian sausage
(I use Johnsonville mild/ remove casing)
2 yellow onions
2 cloves garlic
2 28oz can petite diced tomatoes
2-3 beef bouillon cubes or use beef base, or you can use 2 cans beef broth (make a strong broth)
28 oz water (use the tomato can)
Parsley (you can use dried)
1 package of egg noodles or the hearty homemade style noodles

1.Chop all the sausage links into 1 inch pieces, or shape into round bite sized meatballs
Chop onions and mince the garlic
2.Brown the sausage in a Dutch oven (or a large pot)
After it has browned on all sides, add the chopped onion and garlic and cook until onions are golden.
3.Now add the tomatoes, and bouillon mix. Bring to a simmer over low heat
Add chopped parsley, or a few shakes of dried
Simmer lightly for 1 hour and fifteen minutes- monitor your liquids. You still need enough to cook the noodles. Add more if needed.
4.Add in the desired amount of noodles.
Cook for an additional 10 minutes or until thenoodles are tender
Ladle into bowls and top with fresh grated Parmesan (or powder if that's all you got)
Serve with a nice big salad and crusty French bread. Yum!

Shredded Chicken - Natalie Anderson

This is the easiest way to be prepared for quick meals. Pre-cook your chicken! We eat chicken more than any other meat, so for us this is a no brainer and makes my live soooo much easier.

It couldn't be simpler..
1. Buy a bunch of bonless skinless chicken on a killer sale. (we go through it fast so I do like 20 lbs)
2. Thaw and prep chicken (cut off excess fat etc.)
3. Pre heat oven to 400 degrees
4. In a large roasting pan place your chicken, salt and pepper the breasts.
Now you get to decide - do you want plain chicken, herbed, or tomato?
I usually make all three (in different pans - of course)

For Herbed/Plain
use chicken stock or broth and cover chicken so it comes up halfway on the pile. Add any additional seasonings - for herbed I use a garlic and herb mix, or poultry seasoning. - for plain I use nothing more

For Tomato
use canned tomato's (crushed) and a little water. Still fill to the halfway mark. - no additional seasonings required. For a more potent sauce add tomato paste.

5. Now cover with tin foil and cook for several hours (like 3ish) just until the chicken falls apart with a fork.
6. Remove and shred with 2 forks. Once cooled you can scoop into freezer bags. Be sure to mark with kind of chicken it is AND when you prepared it.

I use the tomato chicken for italian dishes as well as mexican dishes. The herbed is great in soups, sandwiches & salads etc. It goes great on pizza, in pasta and more - the possibilities are endless. You can CAN chicken for a longer shelf life but I just like the flavor of this better. Another way to cook it, is to get some crock pots and cook it that way. Either way works great - the oven way just gets it all done faster.

You can do this with lots of different meats
(hamburger is nice to have on hand for meat sauces and sloppy joes)

Here's a breakdown on how long cooked meat lasts
                            |Refrigerator|Freezer|
Steaks and Roasts|3 or 4 days|6 to 12 months|
Ground Beef         |1 or 2 days|3 to 4 months|
Cooked Beef        |3 or 4 days|2 to 3 months|
Chicken (Pieces)   |1 or 2 days|1 year|
Chicken (Whole)   |1 or 2 days|6 months|
Cooked Chicken   |3 or 4 days|4 to 6 months|
Pork Chops/Roasts|3 to 5 days |4 to 6 months|
Cooked Pork        |3 to 4 days|1 to 2 months|
Sausage                 |1 or 2 days|1 to 2 months|
Sausage (Cooked) |3 to 5 days|1 to 2 months

note the picture above is not mine - but that is exactly how the plain looks when you're done... so there you go.

BAGEL PIZZA - Becca Darrington

This came from Levi's Mom.  It is fast, easy, and yummy!

Bagels (I like to get the really thin bagels from costco, but any kind works)
Pizza Sauce
Mozzarella Cheese

* we like to top it with pepperoni, green peppers, olives, jalepenos and sprinkle with oregano and crushed red pepper.  But just like any pizza, you can have it the way you like it!
Also, Levi LOVES Ranch so he likes to use that instead of pizza sauce and I can say, it is really good!

Preheat oven to 375 and cook for 8 to 10 min... or to desired crispiness!

CHICKEN RICE'ILADAS - Becca Darrington 
(actually the credit should go to Levi it was his Idea)


Levi and I tried this one night because we didn't have tortillas and we really liked it!

1 can of Chicken (we used it out of a can cause it was easy, but you can do the chicken however you like)
1 cup of Rice
1 can Enchilada sauce (green or red is good)
Cheddar Cheese ( as much as you like)
Sour Cream
* opt black beans, olives, jalepenos.


Cook rice then place in a casserole dish, add chicken, and black beans, olives and jalepenos if desired, pour enchilada sauce on top, and sprinkle with cheese!  Preheat oven to 350 degrees and cook for 15 mins or until cheese is melted! ( disclaimer: because there is only two of us in our home, we usually just microwave it until it is all hot and the cheese is melted, but I figured that feeding a family you would need a more efficient way to cook it, so the time and temp is made up...haha  If anyone finds that it works better at a different time/temp please let me know!
Add Sour cream and enjoy!  Super easy and really good!

Taco Soup - Natalie Anderson

this recipe changes everytime depending on my mood and what I have in the house ALL measurements are approx and can be tweaked to your taste buds

Ingredients-

1 yellow onion diced
2 cans corn (un-drained) or green beans, whatever you've got
2 cans black beans (drained) or whatever beans you like
2 can chili - you favorite kind
shredded chicken (1-2 cups)
1 large can of crushed tomato's (I like organic)
1 cup of your favorite salsa
handful of taco seasoning (or 1 packet) to taste
Brown Rice about (1 cup cooked)

I usually saute the onions a bit with some olive oil and salt/pepper then when they're getting nicely browned add all the other ingredients. Remember thr rice will take as long as the package directions to cook. If you use instant this soup is ready fast, if you use traditional it will take about and hour. The longer it cook the better concentrated the flavors...just keep an eye on your moisture you may want to add more water or chicken broth to keep it soupy...it thickens up the longer it cooks AND in the fridge over night.

optional add-ons:
a squeeze of honey (to cut the acid)
mole (careful it's hot)
green chili's
jalapenos
fresh spinach (don't laugh it's good)

then top it with sour cream, tortilla strips, cheese, cilantro, green onions .... and the kitchen sink :)
I like to whip together some cilantro lime sour cream, (just mix cilantro finely minced, lime zest and juice into your soup cream) - this is also good on totilla chips

Brown Butter Pesto Raviolis - Natalie Anderson

***NOT LOWFAT - but sooo yummy

3 or 4 tbs of butter

3 or 4 tbs of pesto (fresh or store bought is fine)

1 lb bag of frozen ravioli's (I like the cheese filled)
2 cups (or so) marinara sauce (fresh/store bought)

1.First Boil your water
2. In the meantime start browning your butter in a saute` pan while you Put your marinara in a sauce pan on med heat to heat thoroughly

3. When your butter begins to get brown (a stainless steel is best for this) add in your pesto, salt, and finely ground pepper.
In the meantime your water should be ready for your raviolis - boil about 3 minutes

4.Remove the cooked pasta and drain.

5.Add drained pasta directly to brown butter sauce cook on both sides for a minute, coating completely with brown butter sauce. pasta will brown slightly.

(note - you will not fit them all at once, this has to be done a little at a time.)

6.Plate your pasta as it is finished and top off with a little marinara sauce and some freshly grated Parmesan....You do not need to use the marinara, I like it without, my hubby likes it with - your choice

this makes about 4 servings

Creamy Tomato Soup (& Grilled Cheese) - Natalie Anderson

Soooo easy -
Ingredients -
1. marinara sauce (bottled or homemade whatever you like)
2. fresh basil
3. evaporated milk in a can (way less fat than cream but still creamy)
4. (optional) cooked gnocchi or tortellini pasta

In a sauce pan heat the sauce through. combine in the milk and add a little fresh basil (and gnocchi pasta if you have it)
The key to this soup is finding a marinara sauce you love!
Only add a little of the milk at a time until you like the consistency of the soup. To spice it up you can add cayenne pepper.

sooo good!!! the perfect partner, grilled cheese of course.

Grilled Cheese
1. Take some great wheat bread, or foccacia if you've got it.
2. Spread a little butter (or olive oil for less fat) sprinkle some garlic powder and dried basil.(if you have a garlic and herb that works great too)  Place on your frying pan oiled side down.
3. Add your cheese - I like fresh mozzarella and asiago or an Italian blend all grated.
4. add your top piece of bread.... or for less carbs stick the (oven safe) pan under the broiler to melt cheese and just eat open faced.

Trust me - you'll never have plain grilled cheese again :)

Baked Buffalo Wings - Natalie Anderson

Ingredients
1 bag -chicken legs and wings (with skin)
2 buffalo seasoning packets
1 cup -flour
Dash -garlic powder
4 eggs
2 cups - bread crumbs
(we used stuffing croutons and crunched them down)
1 cup - favorite buffalo sauce
　
Preparation (preheat oven to 400° )
1.Thaw and prep chicken. Use your kitchen shears to cut away excess fat and skin (beware of hair/feather remnants) Lay all prepared chicken out on paper towel (fold up several sheets) pat with towels till dry.
2. In a bowl (or Lg. ziplock bag) add 1.5 dry buffalo seasoning packets. Add chicken to coat with dry rub.
You could leave to marinate overnight… not necessary still tastes great if you skip the overnight.
3. In another lg. ziplock add your flour, buffalo packet(last half), salt, pepper and garlic (garlic/salt/pepper all to your taste). Mix and add in chicken. Coat with flour mix and remove.

Note - you can stop right here and bake your wings as prepared. They will have the look of traditional restaurant wings. (above)Or you can continue on for a crispier wing.

4. In a bowl whisk together your eggs. Prepare your bread crumbs in a separate bowl for dredging.
5. Dredge (dip) your floured chicken first in the egg, then in the breadcrumbs. Place on a cookie sheet covered in parchment paper. (makes 2 trays)
Be sure to cover them, but shake off excess of both egg and crumbs.
6. Bake for 45 minutes, rotate trays mid way. Also flip chicken.
Check and remove when meat is no longer pink.
7. Cover in your favorite buffalo sauce. I like Red Hot’s (they have different levels of heat) or Wingers Amazing. Serve with ranch dressing or blue cheese dressing, celery and carrot sticks.OR we will just have a big green salad with these babies and call it a meal - either way they will be a hit!
　
Variations
- you could change this recipe and use a garlic herb dry seasoning instead of buffalo and just make baked breaded chicken wings.
- you could try it with boneless tenders to make chicken fingers.
- you could use Panko (a Japanese breadcrumb) for a different texture

Note the picture above is pretty close to the final product (depending on your breadcrumbs) I couldn't get a picture, my family gobbled them up too fast - sorry

Yummy Chicken - Helga Laing

A simple chicken recipe

    

 I threw this together one night, just made it up as I went & we ended up really likeing it! It's super easy with very little ingredients. 

Super simple I just put however much chicken we need in a pan with 

Garlic Salt

Pepper

Paprika

and a little bit of Warchester sauce.

allow it to cook on a low heat (what ever time permits) and vola... your done. 

Sides we like to go along with this: 

-I like to make either Garlic Mashed Potatoes (red) or 

-Garlic potatoes (red) recipe found below or click here 

 a Salad

& steamed veggies umm... brussel sprouts sound good right now! :)

Garlic Potatoes - Helga Laing

I actually learned this from my mom, we love them! 

Ingredients needed:
    Potatoes (our favorite is red)
    Garlic or Garlic & Herb 
    Salt
    Pepper
    Olive Oil


I just cube the potatoes, coat them with a LITTLE bit of olive oil (so they can still get crispy) 

then season them with salt, garlic, & pepper, sometimes I add some other herbs in there for fun but it's yummy with just the three. Stir it around. Place them on a lightly sprayed cookie sheet and bake them on 350 until they get to your desired browness. :) (very technical I know haha)

Posted by Helga