Meatloaf

Prep Time: 10 minutes
Cook Time: 10-20 minutes (microwave) or 45-60 minutes (oven)

2 pounds ground beef or meatloaf mixture
2 eggs
1 cup chopped onions
3/4 to 1 cup water
1 to 1 1/2 cups Italian-flavored bread crumbs
1/4 cup cry parsley flakes (or 1/2 cup fresh)
Salt, pepper, and garlic powder, to taste

Mix all ingredients together.  Shape into a loaf, ring, or round in a microwave-safe dish and microwave until juices run clear and internal temperature is 160F:
Loaf - 15 to 20 minutes
Ring - 10 to 15 minutes
Round - 14 to 20 minutes

Or bake in oven at 350F for 45 to 60 minutes until juices run clear and internal temperature is 160F.

Tips: sometimes I make meatloaf in a muffin tin - it speeds up the cooking and everyone gets their own mini-meatloaf.  They are also easy to freeze and reheat a few at a time.

Substitutions:
Lawry's seasoned salt for salt
Omit salt and spices and use an envelope of onion soup mix - if you like a lot of onions, add the fresh chopped onion.

Ziti

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Serves: 6-8

I like to make ziti layered, like lasagna.  This is roughly what I do:

1 pound ziti noodles

1 to 2 jars (24 oz) pasta sauce (Francesco Rinaldi is my favorite)

15 oz ricotta cheese

3 cups shredded mozzarella cheese, divided

1/4 cup grated Parmesan cheese, divided

1 egg, optional

1 garlic clove, minced

1/2 tsp salt

1/4 tsp black pepper

Preheat oven to 350°F. Cook pasta al dente according to package directions.  

Meanwhile mix together ricotta cheese, 2 cups mozzarella, 2 Tbsp Parmesan, egg, garlic, salt, and pepper in a medium bowl.

Grease a 9"x13" pan and spoon some sauce into pan; spread over the bottom.

When pasta is done, drain well and add half of the pasta to the baking pan.  Spread more sauce over the pasta.  Spoon all of the cheese mixture over the pasta and spread it as evenly as possible.  Add remaining pasta and spread more sauce over noodles.  Sprinkle remaining 1 cup mozzarella and 2 Tbsp Parmesan on top.  

Cover pan lightly with foil and bake for 30 minutes or until cheese is melted.  Remove foil and cook 10 minutes more or until cheese is bubbly and golden brown around edges.  Remove from oven and allow to set for 10 minutes before serving.

Variations:

Brown 1 pound ground beef or bulk Italian sausage.  Drain liquid and mix meat into spaghetti sauce.

Cook frozen meatballs in sauce for at least 30 minutes. Leave meatballs whole, cut in half or quarters or  mash meatballs up.  It makes a tasty meat sauce!

Corn Chowder

Prep Time: 30 minutes
Serves: 8

Jonathon made this chowder for dinner yesterday.   It was delicious!  He used this recipe and changed it to this:

2 Tbsp butter
1 Tbsp olive oil
1/3 c. dried onion flakes
1 Tbsp. dried minced garlic
1 tsp. dried crushed thyme
1/4 c. all-purpose flour
6 c. water
3 cubes Knorr chicken bouillon (or 6 regular-size cubes)
2 cups heavy cream (or 2 c. evaporated milk)
1/4 c. dried diced potatoes
2 c. freeze-dried corn
Salt
Freshly ground black pepper
2 Tbsp. dried parsley flakes

Heat butter and olive oil in soup pot over medium heat.  Add onion, garlic, and thyme and cook for about 2 minutes.  Dust the vegetables with flour and stir to coat everything well.  Add water, chicken bouillon, and potatoes; bring to a boil over high heat.  Add heavy cream and boil for 7 minutes; add corn, salt, pepper, and parsley; simmer until all the vegetables are soft, about 10 to 12 minutes.  Ladle soup into bowls and serve.

Optional toppings:
2 c. cooked, chopped chicken
1/4 c. cooked, crumbled bacon
Shredded sharp cheddar cheese

We ate this with homemade bread and cooked green peas.  Yum!

EZ Wheat Bread

Prep Time: About 2 1/2 - 3 hours

I got this recipe from Crystal's blog, everydayfoodstorage.net/blog and fell in love with it - she even has videos to help you along.  I recently bought this Make-a-Mix cookbook again since mine fell apart and I lost some of the pages.  I was excited about making the mixes in the cookbook again and was going to make bread too, so I decided to try making a mix using Crystal's bread recipe.

This is her original recipe (the first amount is for 1 loaf and the second amount is for 2 loaves):

EZ Wheat Bread
1 loaf - 2 loaves
1 1/4 c - 2 1/2 c warm water
1/4 c - 1/2 c honey OR 1/3 c - 2/3 c sugar
1/4 c - 1/2 c wheat gluten
1 tsp - 2 tsp salt
2 Tbsp - 1/4 c non-instant dry milk
1 Tbsp - 2 Tbsp butter or oil
1 Tbsp - 2 Tbsp vinegar
1/4 c - 1/2 c potato flakes
1 Tbsp - 2 Tbsp active dry yeast

DIRECTIONS:
Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment on low speed (level 2 on a Kitchen Aid) for 12 to 15 minutes.  Let rise until double, about 1 to 1 1/2 hours.  Punch down, roll out, and shape into loaves or rolls.  Let rise again until double and bake at 375F for 20 to 30 minutes (covering with foil after 10 minutes), until golden brown and sounds hollow when lightly tapped.


For the Bread Mix:

Mix all ingredients in the Bread Mix in a large bowl.  Label and store in a large air-tight container in the freezer and use within 6 months or store in the refrigerator and use within 3 months.

EZ Wheat Bread Mix
Makes 6 loaves - Makes 8 loaves
2 c - 2 2/3 c sugar
16 1/2 c  - 22 c whole wheat flour
1 1/2 c - 2 c wheat gluten
2 Tbsp  - 2 Tbsp + 2 tsp salt
3/4 c - 1 c non-instant dry milk
1 1/2 c - 2 c potato flakes

Six loaves recipe makes about 23 cups of mix.  Eight loaves recipe makes about 30 cups of mix.

To make EZ Wheat Bread:
1 loaf - 2 loaves
1 1/4 c - 2 1/2 warm water (more if needed, adding 1 Tbsp at a time)
3 3/4 c  - 7 1/2 c EZ Wheat Bread Mix
1 Tbsp - 2 Tbsp butter or oil
1 Tbsp - 2 Tbsp vinegar
1 Tbsp - 2 Tbsp instant yeast (if using active dry, add after water)

Make bread according to directions above.


Variation:
EZ Honey Wheat Bread Mix
Don't add sugar to EZ Wheat Bread Mix.  When making 1 loaf of bread, add 1/4 c. honey and use 3 1/3 c Bread Mix.  For 2 loaves, add 1/2 c. honey and use 6 3/4 c. Bread Mix.


Tips:
*I made the mix for 6 loaves and noticed that a #10 can of white wheat ground into flour is pretty close to the amount of flour needed for the recipe.
*I ALWAYS scoop flour into a measuring cup and then level it off with a straight edge. I do the same thing when measuring the mix.  You may not think this makes much of a difference, but it does.  It doesn't take too much longer and you end up with a lighter, more moist product.

Notes:
*I made 2 loaves of bread using the EZ Bread Mix and used 7 1/2 cups of mix, but the dough was too dry.  It should be fairly soft and a little tacky.  I added about 1/2 c. of water a tablespoon at a time and it turned out perfect.  I will be experimenting some more to find the perfect recipe...

BBQ Ribs

This recipe was given to me from my mother-in-law.  They are fall-off-the-bones goodness!

Prep. Time: 4 1/2 hours

Serves: About 6

4 lbs. pork ribs

1/4 cup dry spices, divided*

1 cup white grape juice**

1 cup apple juice**

3/4 cup brown sugar, divided

1 cup barbecue sauce

Preheat oven to 300F.

Stage 1: Place ribs in a roaster pan with lid.  (My MIL uses stoneware, I use a Nesco roaster oven with a rack.) Sprinkle both sides of ribs with 2 Tbsp dry spices, cover and bake 1 1/2 hours.

Stage 2: Pour in the juices; cover and bake 1 hour.

Stage 3: Mix 2 Tbsp dry spices with 1/4 cup brown sugar.  Sprinkle over ribs; cover and bake 1 hour.

Stage 4: Mix 1/2 cup brown sugar with barbecue sauce. Pour over ribs. Bake UNCOVERED 45 minutes (if in a roaster, leave lid on).

For honey barbecue sauce: Mix 1 1/2 cups barbecue sauce and 1/2 cup honey

*I like Chicken/Poultry Seasoning from Sam's Club

**Or use 2 cups of either white grape or apple juice

Tip:  Since this takes so long to make, make extra and freeze it before you do Stage 4.  When ready to use, defrost overnight in the refrigerator and do the last step that day.

Italian Chili

Prep Time: 4 to 8 hours

Makes: About 6 servings

I made this for our ward Halloween party and won 2nd place. I was pretty pleased about it, since I haven't won any places for several years. The last time I won, I was one of five people that brought chili and everyone won a category... I just wanted to do something a little different than the regular chili and so tried this. I think of it as a spicy version of Pasta e Fagioli.

1 lb. hot Italian sausage, casings removed*

1/2 cup water

2 Tbsp. olive oil

1 garlic clove, minced**

1 medium onion, chopped**

1/2 medium bell pepper, chopped

2 cans (15 oz. each) cannellini beans (white kidney beans), drained

1 can (14.5 oz.) stewed tomatoes

1 can (8 oz.) tomato sauce

1 Tbsp. Italian seasoning, crushed between palms

1/2 tsp. onion powder

1/4 tsp. garlic powder

1/8 tsp. ground white pepper

Brown sausage in water over medium heat until no pink remains, stirring to break up sausage. Drain and add sausage to a large pot or crock pot. Add olive oil to saucepan used to cook sausage and saute garlic, onion, and bell pepper until tender-crisp; add to pot with sausage. Add remaining ingredients. Using kitchen shears, cut stewed tomatoes in can and add to pot. Cook on low on stove 2 to 4 hours, stirring occasionally. Cook in crock pot on high 2 to 4 hours or on low 6 to 8 hours.

Serving options:

Serve over cooked pasta

Top with shredded mozzarella cheese

Top with grated Parmesan cheese

*The chili isn't very spicy at first, but it strengthens as it cooks. It ends up being somewhat spicy and to make it more mild, use half hot and half sweet Italian sausage or just sweet Italian sausage.

**I used 1/2 tsp. dried minced garlic and 2 Tbsp. dried onion and added 1/4 cup extra water.

Post Edit (3/12/2010): I tripled this recipe (only doubled the meat) and it comes to the very top of my 6-quart Nesco roaster. I also used only sweet Italian sausage that I had precooked and sliced, then froze. I used only 2 pounds of meat, 1 cup dried onions, and 1 cup freeze-dried green peppers.

German Chocolate Brownies

Prep Time: 35 to 45 minutes

Makes: 1 - 13"x9" pan

Brownie mix (for 13"x9" pan)

Ingredients to make brownies

1 cup chocolate chips (I used milk chocolate chips)

1 cup chopped nuts (I used pecans)

1 cup shredded coconut

1 can sweetened condensed milk (NOT evaporated milk)

Make brownies according to package directions. Spread brownies in lightly greased 13"x9" pan. Sprinkle chocolate chips, chopped nuts, and coconut on brownie batter. Drizzle sweetened condensed milk over the top. Bake as per brownie mix instructions until edges and some of the top is golden. Remove from oven and cool slightly before serving.

This started as an experiment. I wanted to make the bar cookies that are sometimes called "Seven Layer Bars" or "Magic Cookie Bars" or "Easiest Cookies in the World". One time I made them with chocolate graham crackers instead of honey grahams and really liked them. So I decided to try using a brownie crust with the "seven-layer" part on top. I made a homemade brownie mix and altered the recipe a bit, but I won't post it since it's in a copyrighted book. I'm sure any brownie mix will work.

I served this at my parents' house and my dad named it. He had two big pieces in about 10 minutes...

Cookies 'n Brownies

My mother-in-law recently gave me a great idea. Make a batch of brownies and a batch of chocolate chip cookies. Pour the brownie batter in the pan and drop cookie dough on top. Bake as directed for the brownies.

Try it with a scoop of ice cream on top. Yum!

If you have refrigerated or frozen cookie dough, it makes it go a lot faster. See my tips for freezing cookie dough in Ultimate Chocolate Chip Cookies. Just put frozen cookie dough balls on top without defrosting.

I did this for FHE last night and it was a hit. I just wish I'd put more scoops of cookie dough on it! (I'll post a picture when I make it again, since I didn't take a picture of it.)

Ultimate Chocolate Chip Cookies

Prep Time: 20 minutes

Bake Time: 8 to 13 minutes per sheet

1 recipe makes: 3 dozen 3-inch cookies

My mom got a Butter Flavor Crisco(R) Cookie Recipe Book when I was a young teenager and I tried the Ultimate Chocolate Chip Cookies recipe and loved it. I have been making them often ever since...

Original recipe:

3/4 cup Butter Flavor Crisco (regular is fine, too)

1 1/4 cups firmly packed brown sugar

2 Tbsp milk

1 Tbsp vanilla

1 egg

1 3/4 cups all-purpose flour

1 tsp salt

3/4 tsp baking soda

1 cup semi-sweet chocolate chips (1 1/2 cups if nuts are omitted)

1 cup large pecan pieces, optional

Doubled:

1 1/2 cups Butter Flavor Crisco (regular is fine, too)

2 1/2 cups firmly packed brown sugar

1/4 cup milk

2 Tbsp vanilla

2 eggs

3 1/2 cups all-purpose flour

2 tsp salt

1 1/2 tsp baking soda

2 cups semi-sweet chocolate chips (3 cups if nuts are omitted)

2 cups large pecan pieces, optional

Tripled:

2 1/4 cups Butter Flavor Crisco (regular is fine, too)

3 3/4 cups firmly packed brown sugar

6 Tbsp milk

3 Tbsp vanilla

3 eggs

5 1/4 cups all-purpose flour

1 Tbsp salt

2 1/4 tsp baking soda

3 cups semi-sweet chocolate chips (4 1/2 cups if nuts are omitted)

3 cups large pecan pieces, optional

1. Heat oven to 375F.

2. Cream shortening, brown sugar, milk, and vanilla in large bowl. Blend until creamy. Blend in egg.

3. Combine flour, salt, and baking soda in separate bowl. Gradually add to creamed mixture. Stir in chocolate chips and nuts.

4. Drop rounded Tablespoonfuls (about 2 measuring tablespoons) of dough 3-inches apart on ungreased baking sheet.

5. Bake at 375F for 8 to 10 minutes for chewy cookies (they will look light and moist - DO NOT OVERBAKE), 11 to 13 minutes for crisp cookies. Cool on baking sheet for 2 minutes (they will continue to bake during cooling). Remove to cooling rack.

My hints:

Using cookie scoops makes it go much faster and I end up with even, round cookies.

I like to bake cookies on stone. The cookies turn out more moist and cook more evenly. Occasionally, I forget that I'm baking cookies and remember about 20 minutes later when they start to smell overcooked, but they still aren't burned! When baking on stone, for moist cookies, the first batch takes about 12 minutes, but once the stones are a little warmed, it only takes about 10 minutes. They are ready when they are slightly golden and no longer shiny.

I usually triple the recipe and bake a couple of sheets of cookies, then scoop the rest of the dough onto cookie sheets lined with wax paper and freeze until hard. Then I put the frozen cookie dough balls into freezer bags, remove the air, label them, and put them in the freezer. Then when I want fresh cookies, I put the frozen cookie dough onto a cookie sheet and bake until slightly golden. I usually just use my toaster oven with my toaster oven-size stone pan!

Crisco's Variations:

1. Drizzle

Melt 1 cup semi-sweet or white melting chocolate with 1 tsp Butter Flavor Crisco over VERY low heat or 50% power in microwave. Stir well. If too thick to drizzle, add a little more Butter Flavor Crisco to thin. Drizzle from end of spoon back and forth over cookie. Sprinkle with nuts before chocolate hardens, if desired.

To harden chocolate quickly, place cookies in refrigerator for a few minutes.

2. Chocolate Dipped

Melt 1 cup semi-sweet or white melting chocolate with 1 tsp Butter Flavor Crisco over VERY low heat or 50% power in microwave. Stir well. Spoon into a cup. Dip one end of cooled cookie halfway up in chocolate. Sprinkle with finely chopped nuts before chocolate hardens. Place on wax paper.

To harden chocolate quickly, place cookies in refrigerator for a few minutes.

3. Holiday Dress-Ups

Frost cookies with Creamy Vanilla Frosting. Decorate with red and green candy coated pieces.

Creamy Vanilla Frosting

Combine 1/2 cup Butter Flavor Crisco, 1 pound (4 cups) confectioners sugar, 1/3 cup milk and 1 tsp vanilla in medium bowl at low speed of electric mixer until well blended. Scrape bowl. Beat at high speed for 2 minutes, or until smooth and creamy. Frost cooled cookies.

No-Need-to-Knead Pizza

Prep Time: 45 minutes to 1 hour
Serves: 2 to 4

My sister got this recipe from her cooking class in high school and shared it with me. The ingredients are the same, but I changed the directions.

1 1/3 cups warm water
1 Tbsp. yeast
1 Tbsp. sugar
1/2 tsp. salt
3 1/2 cups flour

Put all ingredients in a large food processor (mine is 11-cup capacity) fitted with metal blade. Turn on and mix; when dough forms a "ball", continue to mix for 1 minute. Turn out of bowl onto floured surface, (be careful of the blade!) and form into a ball. Finish preparing using one of the options below.

OR

Put all ingredients in your bread machine and turn on dough cycle. When it finishes mixing (it doesn't need to rise), turn off bread machine, turn out dough on floured surface, and form into a ball. Finish preparing using one of the options below.

To freeze uncooked dough
Flour dough generously and put in resealable freezer bag. Label with date and contents and freeze immediately.

To freeze partially-cooked dough
Flatten dough out and continue to pat or roll out into a circle until the dough is the size and thickness you want. Place on a round pizza pan (I prefer stone) and poke holes in dough. Bake at 425F for 10 to 15 minutes or until no longer doughy. Remove from oven; cool. Either freeze as just a crust or put pizza sauce, cheese, and toppings, then flash freeze. Wrap in plastic wrap, then aluminum foil. Label as above.

To use immediately
Flatten dough out and continue to pat or roll out into a circle until the dough is the size and thickness you want. Place on a round pizza pan (stone is best) and top with pizza sauce, cheese, and other desired toppings. Bake in preheated 425F oven for 20 to 30 minutes or until hot and bubbly.

Louise's Practical Sofrito

Prep Time: A few hours
Makes: About 10 quarts

This is my mother-in-law's recipe. It is so much tastier than the sofrito sold in stores.

In a large pot over medium heat, saute:
1/2 lb. fatback, washed and diced*
1/2 lb. lean cured ham, washed and diced

In the meantime, finely chop in a food processor or blender:
2 lbs. onions
2 lbs. long green peppers (also called Italian frying peppers)
1/2 lb. sweet chili peppers (ajias)**
1/2 lb. garlic
30 leaves fresh recao (if unavailable, use cilantro)**
1 jar (11.5 oz) pimientos (roasted red peppers) with juice
1 jar (10 oz) stuffed green olives with juice
1/2 jar (2 1/4 oz) small capers

Pour into sauteed ham mixture.

Add:
3 cans (8 ozs each) tomato sauce (use Goya® Spanish-style, if available)
3 envelopes Sazón Goya® con Culantro y Achiote
3 cubitos de jamón (ham bouillon)
3 cubitos de culantro (cilantro bouillon)

Bring to a boil over high heat. Reduce heat to medium, cover and simmer for 30 minutes, stirring occasionally. Allow to cool thoroughly. Measure into 1/2 cup amounts and freeze for later use.

*Fatback is usually found near the bacon in the supermarket. You can substitute salt pork if you can't find fatback.

**We found the recao and ajias in a large farmer's market last summer. We found everything else in the supermarket. I don't think we used the cubitos de culantro, though.

Easy Shredded Beef

Prep Time for Meat: 4 to 8 hours
Prep Time for Meals: 20 to 30 minutes
Serves: About 4 per pound of meat

Put London Broil (the amount is up to you) into a crock pot on high for 4 hours or on low for 8 hours. When it pulls apart easily with a fork, shred it with two forks, removing any fat.

Now make a recipe using shredded beef or freeze it in two- or four-cup portions in quart-size freezer bags. Flatten the meat out and remove as much air as possible. Label and freeze up to six months.


Tacos or Tostadas
Put 2 cups shredded beef in a skillet and add taco seasoning and water (according to package directions) to make 1-pound of taco meat.
Meanwhile, fry corn tortillas in a little oil for a couple of minutes on each side over medium-high heat. For tostadas, fry until tortilla is crisp. Top with chopped tomatoes, shredded lettuce, shredded cheddar cheese, sliced black olives, sour cream, and salsa.

Burritos or Chimichangas
Thaw beef if frozen and add salt and pepper to taste to 2 cups shredded beef. Heat over medium until warm. Optional: add a can of green chilies, 1 to 2 cups cooked rice, a can of pinto beans and/or refried beans. Put 1/4 to 1/2 cup beef in the middle of a burrito-size flour tortilla. Top with shredded cheddar cheese. Fold up bottom, then both sides, and roll over (To make rolling tortillas easier, warm slightly in microwave).
For burritos, make all the burritos and put in a baking dish. Top with more cheddar cheese and salsa and cook at 375 degrees until cheese is melted.
For chimichangas, heat about an inch of oil in a skillet over medium-high heat. Fry on both sides until golden. Drain on a paper towel-lined plate.

Beef Flautas
Thaw 2 cups of beef and make as for tacos. Mix in 1/2 cup shredded cheddar cheese (optional). Spread 2 tablespoons meat mixture in a line across corn tortillas and roll up (if needed, dip tortillas in warm oil to make rolling easier). Fry in 1/2 inch hot oil (over medium-high heat) until light golden brown. Remove to paper towel lined plate. Serve hot with salsa and sour cream.

BBQ Beef Sandwiches
Add 1/2 to 1 cup barbecue sauce to 2 cups shredded beef and heat in microwave or on the stove. Serve on kaiser rolls or hamburger buns when heated through.

Yummy, Healthy Waffles

Prep Time: 20 minutes
Makes: 12, 4-inch waffles


1 1/2 cups Krusteaz Pancake and Waffle Mix
1/2 cup soft white whole wheat flour*
1 1/2 cups cold water
2 Tbsp oil

Blend ingredients together; batter will be slightly lumpy (do not overmix). Cook waffles according to waffle iron instructions. Serve immediately.

Topping Ideas:
Sliced bananas and nuts (almonds, pecans, or walnuts - roasted or not, chopped or whole)
Sliced strawberries and whipped cream
Whole raspberries or blackberries
Cinnamon applesauce
Apple butter
Ice cream
Berry Compote
Jam or preserves
Fresh peaches

Peanut butter and honey

The possibilities are endless!

*Regular whole wheat flour is fine, too, but the soft white isn't as "crunchy". If you don't have whole wheat flour, just use more pancake mix. The wheat flour is just to make it healthier.

Blueberry Crumb Pie

Prep Time: 90 minutes
Serves: 8

This is Michael's favorite pie, so I have taken some pains to get it just right. I'll probably change it again, but here it is so far:

Filling:
3 1/2 cups blueberries, fresh or frozen*
1/3 cup sugar
1 1/2 Tbsp flour

Preheat oven to 400F. Mix berries, sugar, and flour and put in an unbaked pie shell.

*If using frozen blueberries, increase flour to 3 to 4 Tablespoons.

Topping:
1 cup brown sugar
1 stick cold butter, cut in quarters
3/4 cup quick oats
1/2 cup flour

Pulse all ingredients in a food processor until it forms lumps and butter is mixed in.

Top pie with crumbs, cover crust with strips of foil, and bake for about 1 hour.

Sausage and Peppers

Prep Time: 30 minutes
Serves: 4 to 6

My mother-in-law taught me this recipe. I made a few small changes to it, though.

1 to 1 1/2 pounds Italian sausage
1 Tbsp olive oil, optional
1 large onion, cut in 1/2-inch wedges
2 bell peppers (red and/or green), cut in 1/2-inch strips
1 clove garlic, minced
1 (10 oz) can diced tomatoes
1 tsp Italian seasoning

Pierce sausages with a fork. Cook either in a 350 degree oven for about 1 hour (turn once) or cook in a preheated frying pan over medium-low heat, turning occasionally until medium brown. Remove sausage to a plate. Using 1 Tbsp sausage drippings or olive oil, saute onion, peppers, and garlic in same frying pan over medium-high heat until tender-crisp.

Meanwhile, slice sausage diagonally into 1/2-inch pieces. Add tomatoes, Italian seasoning, and sausage to pepper mixture and cook until heated through. Serve over hot cooked rice.

Variation: Serve over hot cooked pasta or rolls.

To make a freezer meal: Cook the sausage in the oven, then let them cool, slice them and freeze them in labeled quart-size freezer bags. Then, cut the peppers and onions and put them in another freezer bag and freeze them. Then, on cooking day, follow the recipe without thawing anything and add the tomatoes and seasonings! So easy!

Tex-Mex Chicken & Rice Soup

Prep Time: 30 minutes
Serves: 8

8 cups water
2 Tbsp dried minced garlic
1/2 cup dried chopped onion
1 cup uncooked white rice
1/2 cup chicken gravy mix
1/2 cup water
1 to 2 (13 oz each) cans chicken*, flaked
1 can kidney beans
1 can Rotel tomatoes or diced tomatoes with green chiles
1 can (14.5 oz) diced tomatoes
1/2 tsp sugar
1/2 cup frozen corn (or 1/2 cup canned corn)
1/2 cup chopped fresh cilantro (or 2 to 4 Tbsp dried cilantro, crushed between palms)

Put water in a large pot and turn on high heat. Add garlic, onion, and rice and bring to a boil. Mix gravy mix and water together in a small bowl or cup and add slowly to soup while stirring. Simmer 15 minutes, then add chicken, beans, tomatoes, and sugar. Cook until rice is tender; remove from heat and add corn and cilantro; stir. Serve immediately. Serves 6 to 8.

Topping ideas: shredded cheddar, sour cream, crumbled tortilla chips

Side dish ideas: tossed salad, Ritz crackers topped with cream cheese and salsa, cornbread...

*I used 1 1/2 cans of chicken

Almost all measurements are approximate (except cans and rice). For a spicier version, add some hot sauce or cayenne pepper.

ABC Chicken Soup

Prep Time: 2 hours
Serves: 4 to 6


Leftover Rotisserie Chicken
6 cups water
1 1/2 cups ABC Soup Mix
1 cube Knorr chicken bouillon
2 cups mixed vegetables (try mixing and matching these: cubed zucchini, chopped carrots, chopped celery, chopped onions, chopped bell pepper, mushrooms, corn, peas*)
1/4 tsp black pepper
1 Tbsp dried parsely

Cook chicken in water for about an hour. Remove chicken and add soup mix and bouillon to water; cook covered for 30 minutes. Meanwhile, remove bones and skin from chicken; cube and prepare vegetables. Add vegetables, pepper, and chicken to soup mixture. Cook 30 more minutes, or until split peas are fully cooked. Add parsley and serve. Serves 6.

We put shredded cheddar cheese on top. Yum!

*I used some fresh, some frozen and some dried vegetables. Just remember to add extra water if you use any dried veggies.