Recipe: Honey Ginger Chicken Stirfry

2 boneless skinless chicken breasts, cut into 1 inch pieces

1/4 teaspoon salt

1/4 teaspoon black pepper

1 yellow bell pepper, cut into 1 inch pieces

1 red bell pepper, cut into 1 inch pieces

1/4 cup hoisin sauce

1/4 cup honey

1/2 teaspoon minced fresh ginger

1 clove garlic, crushed

Sprinkle chicken with salt and pepper.

In a stirfry pan, cook chicken till no longer pink.

Add peppers and cook stirring for 1 minute.

Add hoisin sauce, honey, ginger, and garlic.

Stir until sauce is well blended and chicken is lightly coated.

Serve with rice.

Makes 4 servings.

My own recipe February 2010

Recipe: Barbeque Ranch Sandwiches

1 10 ounce package 12 inch Italian bread shell (thin crust Boboli)

Nonstick cooking spray

1 1/2 (6 ounce) cups shredded Colby-Jack cheese

1 cup cooked shredded chicken

2 tablespoons barbecue sauce

6 slices packaged ready to serve cooked bacon

1 1/2 cups shredded lettuce

2 tablespoons finely chopped sweet onion

1 tablespoon ranch salad dressing

1 medium tomato, sliced

Preheat oven to 450 degrees.

Place bread shell on baking sheet, bottom side up; spray with nonstick cooking spray.

Using a pizza cutter, cut bread shell in half.

Sprinkle cheese over both halves of bread.

In a small bowl, stir together chicken and barbecue sauce.

Top one bread shell half with chicken mixture and bacon slices.

Bake for 7 to 9 minutes or until cheese is melted and bacon is crisp.

Cool on baking sheet for 2 minutes.

Meanwhile, in a medium bowl, stir together lettuce, onion, and ranch salad dressing.

Spoon lettuce mixture on top of chicken and bacon topped bread shell half; top with tomato slices.

Invert remaining bread shell half over toppings.

To serve, cut into quarters to make four wedges.

Makes 4 sandwiches.

Mixing Bowl magazine 2010

Recipe: Mexican Skillet Lasagna

8 ounces regular lasagna noodles broken into 1 1/2 inch pieces

1 pound ground beef (85% lean)

1 cup chopped onion

1 3/4 cups marinara sauce

1 (1 ounce) package taco seasoning mix

1/4 cup sour cream

1/4 cup shredded Mexican 4 cheese blend or shredded queso fresco

1/4 cup cilantro leaves

Cook pasta according to package directions in unsalted water, drain.

Meanwhile, cook beef and onion in large skillet over medium-high to medium heat for 10 minutes or until beef is browned and no longer pink and onion is tender; drain.

Stir in marinara sauce and taco seaoning.

Simmer until heated through.

Stir in pasta.

Serve topped with sour cream, cheese, and cilantro.

4 servings

Cooking Club magazine January 2010

Recipe: Slow Cooker Roast Beef with Red Wine

2 1/2 to 3 pounds beef chuck roast, cut into 2 inch pieces

1 1/2 cups Burgundy red cooking wine

2 (10.5) cans beef consomme

1 small white onion, chopped

10 slices bacon, chopped

1/2 cup all-purpose flour

3/4 teaspoon pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon dried thyme

Marinate beef in wine in resealable plastic bag in refrigerator up to 24 hours, turning bag occasionally.

Drain beef, reserve marinade.

Pat beef dry.

Heat slow cooker to high.

Add consomme, and onions.

Cook bacon in large skillet over medium heat 3 to 5 minutes or until browned.

Drain on paper towles, reserving drippings in skillet.

Add bacon to slow cooker.

Combine flour, pepper, onion powder, and garlic powder in large bag.

Add beef; shake to coat.

Remove beef; reserve flour mixture.

Cook beef in bacon drippings in batches over medium-high heat 3 to 5 minutes until browned on all sides.

Place in slow cooker.

Add reserved flour mixture to drippings in skillet; cook and stir over medium heat 1 minute.

Add 1 cup of the reserved marinade; bring to a boil, stirring to scrape up any browned bits from bottom of skillet.

Pour into slow cooker.

Add remaining marinade and thyme to slow cooker.

Cook over low heat 7 to 9 hours or until beef is tender.

Remove beef and vegetables.

Pour liquid into large skillet; boil over high heat 3 minutes or until slightly thickened.

Pour over beef and vegetables.

Makes 6 (1 1/3 cups) servings.

Cooking Club magazine February/March 2010

Recipe: Creamed Chicken and Biscuits

2 cups chopped cooked chicken

1/2 cup milk

1/2 teaspoon poultry seasoning

1/4 teaspoon pepper

1 (10 3/4 ounces) can cream of chicken soup, undiluted

1 (10 ounces) package frozen mixed vegetables

1 (5.5-6 ounces) can refrigerated buttermilk biscuits

Combine first six ingredients in a saucepan.

Cook over medium heat 10-15 minutes or until throughly heated, stirring often.

Meanwhile, bake biscuits according to package directions.

Split hot biscuits in half; spoon chicken mixture over biscuit halves.

Makes 4 servings.

Southern Living October 2003

Recipe: Cheesy Stuffed Shells

1 container (16 ounce) ricotta cheese

1 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

1 teaspoon italian seasoning

20 jumbo shells, cooked, drained

1 jar (26 ounce) spaghetti sauce

Preheat oven to 400 degrees.

Mix ricotta cheese, mozzarella cheese, parmesan cheese and seasoning until well blended.

Spoon evenly into shells.

Spoon spaghetti sauce on bottom of a 13x9 inch baking dish until evenly covered.

Place shells stuffed sides up, in baking dish; top with remaining sauce mixture.

Cover with foil.

Bake 25 minutes or until heated through.

Recipe from kraftfoods.com, modified by Susan S.