Spanakopita Phyllo Cups

1 box frozen chopped spinach, thawed and drained
1 bunch reen onion, finely chopped
1/4 c parsley, finely chopped
1 tsp dill, dried
1/2 lb feta cheese, crumbled
1 c ricotta cheese
2 eggs
30 Athens phyllo cups
salt, to taste

Brown green onions in olive oil until tender. Combine spinach, parsley, dill, beaten eggs and cheese, add cooked onions. Place 1 tsp of filling in each phyllo cup and bake at 375 degrees for 15-20 mins or until golden brown and bubbling. Let stand 5 mins.

***Another recipe from the cooking school!

Hoisin Beef and Scallion Rolls

1/2 c soy sauce
1/2 c canola oil
3 garlic cloves, crushed
1/2 c fresh ginger, chopped
black pepper
1 lb london broil or flank steak, trimmed
1/2 c hoisin sauce
1 bunch scallions, white and light green parts only, cut into 2 in lengths

Mix soy sauce, garlic, oil, ginger and some pepper.Add the beef and marinate overnight in refrigerator, turning once. Heat the grill. Pat meat dry and grill until rare, 5-6 mins per side. Let cool completely. Slice thinly on the bis, across the grain of the meat. Lay the slices on a cutting board and brush with hoisin sauce on each side of the meat. Lay small bundle of scallions at one end and roll securely. arrange on ray, seam side down, refrigerate until ready to serve.

** These were so delicious! We had these ate a cooking school thing we did at work.

Chunky Pinto Bean Dip

2 cans pinto beans, rinsed and dried
1 can diced tomatoes with mild green chilies
1 c chopped onion
2/3 c chunky salsa
1 tbsp vegetable oil
1 1/2 tsp minced garlic
1 tsp ground coriander
1 tsp ground cumin
1 1/2 c shredded Mexican or cheddar cheese
1/2 c chopped cilantro
Tortilla chips

Combine all ingredients but chips, cheese and cilantro. Cover and cook low on 5-6 hours. Partially mash mixture with potato masher. Stir in cheese and cilantro. Serve at room temp.

Easiest 3 cheese Fondue

2 c shredded mild or cheddar cheese
3/4 c milk
1/2 c crumbled blue cheese
1 pkg (3 oz) cream cheese, cubed
1/4 c finely chopped onion
1 tbsp flour
1 tbsp butter
2 cloves garlic, minced
4-6 drop hot pepper sauce
1/8 tsp ground red pepper

Combine all ingredients in crockpot. Cover and cook low 2-2 1/2 hrs. Stir until smooth. Increase heat to high, cook 1-1 1/2 hrs. Serve with breadsticks and/or vegetables.

Mac and Cheese Crockpot

6 c elbow macaroni
2 tbsp butter
4 c evaporated milk
6 cups shredded cheddar cheese
2 tsp salt
1/4 tsp black pepper

In large bowl toss macaroni with butter. Stir in evaporated milk, cheese, salt and pepper; place in crockpot. Cover and cook on high 2-3 hours.

Loaded Baked Potato Casserole

1 bag frozen South-style hash brown potatoes, thawed
1 can french fried onions
1 cup frozen peas, thawed
1 c shredded cheddar cheese
4 slice bacon, cooked and crumbled
2 cans cream of celery soup
1 c milk

Stir potatoes, 1 1/3 c of onions, peas, cheese and bacon in a 9.x13 baking dish. Stir the soup and milk in a small bowl and pour of potato mixture. Cover with foil. Bake at 350 degrees for 30 mins or until hot. Uncover dish and stir. Sprinkle with remaining onions, bake for 5 mins or until golden.

Roasted Potatoes with Thyme

4 med potatoes sliced 1/4 in thick
3 tbsps vegetable oil
1 tsp dried thyme leaves, crushed
1/4 tsp ground black pepper
1 jar franco-american slow roast chicken gravy

Put the potatoes on a sallow sided baking pan. Top with the oil, thyme and black pepper. Toss to coat. Bake at 400 degrees for 20 mins. Turn the potatoes. Bake for 15 mins more or until the potatoes are browned. Put potatoes in serving dish. Heat the gravy according to the package directions and serve over potatoes.

Chili con Queso

1 pkg pasteurized processed cheese spreed, cubed
1 can (10 oz) diced tomatoes with green chilies
1 c sliced green onions
2 tsp ground coriander
2 tsps ground cumin
3/4 tsp hot pepper sauce
Jalapeno slices (opt)
Tortilla chips

Combine everything in crockpot slow crocker, stir until well blender. Cover, cook low 2-3 hours or until. Add jalapenos slices if desired. Serve tortilla chips.

Pizza Fondue

1/2 lb bulk Italian sausage
1 c chopped onion
2 jars meatless pasta sauce
4 oz thinly sliced ham, chopped
1 pkg (3 oz) sliced pepperoni, chopped
1/4 tsp red pepper flakes
1 lb mozzarella cheese, cut into 3/4 in cubes
1 loaf Italian or French bread, cubed

Cook sause and onion in large skillet over medium-high heat until sausage is brown. Drain fat. Transfer mixture to crockpot. Stir in pasta sauce, ham, pepperoni and pepper flakes. Cover, cook on low 3-4 hours. Serve with cheese and bread cubes.

Cabbage Rolls

8-12 cabbage leaves
1 c cooked rice
1 lb ground beef
1 onion
salt/pepper
1/8 c milk
1 egg, beaten
1 can tomato soup

Bring water to a boil, cook cabbage leaves until slightly wilted. Drain. Mix ground beef, rice, onion, salt, pepper, milk and egg in a bowl. Place some of the mixture in the cabbage leaves, tuck each side then roll the leaf. Place in a 9x13 pan seam side down. Repeat until all of mixture is gone. Mix tomato soup with 1/2 can of water. Pour over the cabbage rolls. Put in the oven at 350 degrees for 1 hr. Baste periodically.

Chicken Parm

Kind of easy recipe from the Food Network and SUPER good...

4 breasts of chicken, pounded thin
Salt/Pepper
2 c flour seasoned with Salt/Pepper
4 eggs beaten w/ 2 tbsp water, s/p
2 c bread crumbs (panko were suggested)
1 c vegetable oil
Tomato sauce
Shredded mozzarella cheese
1/4 c Parmesan Cheese

Heat oven to 400 degrees. Season chicken w/ salt and pepper. Dredge chicken in the flour, then egg, then bread crumbs. Put oil in saute pan and heat until smoking. Add Chicken to pan (usually 2 at a time) until brown - about 2 mins per side. Put on a baking sheet when done and top with sauce, mozzarella cheese and Parmesan cheese. Bake 5-7 minutes in the oven.

**This recipe is perfect as is :)**

Zesty Potatoes with Sour Ceam and Chives

4 medium potatoes
1/2 c chopped onion
1 tbsp olive oil
1 tsp garlic powder
1 tsp chili powder
1/2 tsp salt
Addtl salt and pepper to taste
1 tbsp chopped chives
Sour cream (optional)

Combine all ingredients in a large Ziploc Steam bag. Seal and shake to mix ingredients. Place bag in microwave. Cook for 7 mins or until potatoes ar etender. Alow bag to stand 1 min. Gently shake bag to distribute seasoning. Put in to serving bowl, season with salt, pepper and chives. Serve with sour cream if desired.

Bacon and Bean Bundles

16 whole fresh green beans trimmed
1 bacon strip, cut in half
1 small garlic clove, minced
1/4 tsp salt
1/8 tsp pepper
2 tsp butter

Place beans in a small saucepan and cover with water. Bring to a boil; cover and cook 5-8 mins or until crisp tender. Meanwhile, in a small skillet, cook bacon over med heat until partially cooked but not crisp, about 3 mins. Remove to paper towels to drain.

Drain beans; place 8 beans on each piece of bacon. Wrap bacon around beans and secure with toothpick. Place in ungreased shallow baking dish. Sprinkle with garlic, salt and pepper, dot with butter. Bake uncovered at 350 degrees for 10-15 mins or until bacon is crisp.

Hearty Beans with Beef

1 lb ground beef
1 med onion chopped
1 can baked beans, undrained
1 can butter beans, rinsed and drained
1/2 c ketchup
1/3 c packed brown sugar
1 tbsp barbecue sauce
1/4 tsp Worcestershire sauce

In large skillet, cook beef and onion over medium heat until meat is no longer pink, drain. Transfer to crockpot and stir in remaining ingredients. Cove and cook on high for 3-4 hours or until heated through.

Creamy Herbed Chicken

4 boneless skinless chicken breast halves
1 can condensed cream of chicken soup
1 c milk
1 envelope garlic and herb pasta sauce mix
1 tsp dried thyme
1 tsp dried parsley
Cooked Fettuccine

Place chicken in crockpot. Combine soup, milk, sauce mix, thyme and parsley; pour over chicken. Cover and cook low 4-5 hours. Serve over fettuccine.

Creamy Cabbage-Pork Stew

1 lb boneless pork shoulder, cut into cubes
1 tbsp vegetable oil
2 cans condensed cream of celery soup
1 1/2 c apple juice
2 medium red potatoes, cut into cubes
3 medium carrots
1/4 tsp caraway seeds
1/4 tsp pepper
3 c corsely chopped cabbage
1/2 c milk

In large skillet over med-high heat, brown pork in oil. Drain. Place in slow cooker; stir in soup, apple juice, potatoes, carrots, caraway and pepper. Cover and cook on high 3 1/2 hours. Add cabbage and milk. Cover and cook 2 1/2 hours longer or until meat and vegetables are tender.

Three Beans and Sausage

1 1/2 lbs smoked sausage cut into pieces
1 can kidney beans, rinsed and drained
1 can great northern beans, rinsed and drained
1 can black beans, rinsed and drained
1 c chopped onion
1 c water
1 can tomato sauce
2/3 c chopped celery
1 tsp chicken bouillon granules
1 tsp minced garlic
1 bay leaf
1/2 tsp pepper
1/4 tsp dried oregano
1/4 tsp dried thyme
Hot cooked rice

In slow cooker, combine first 12 ingredients. Sprinkle with oregano and thyme if desired. Cover and cook on low 4 to 4 1/2 hours. Discard bay leaf. Serve with rice.

Corn and Black Bean Salsa

2 cans whole kernel corn, drained
2 cans blacks beans, rinsed and drained
1 med red onion, chopped
3/4 c minced fresh cilantro
4 jalapeno peppers, seeded and chopped
1/4 c lime juice
1/2 tsp salt

In large bowl, combine all ingredients. Cover and refrigerate over night.

Prosciutto Tortellini

1 package (19 oz) frozen cheese tortellini
1 tbsp all purpose flour
1 cup half and half cream
1/2 c shredded mozz cheese
1/2 c shredded parm cheese
10 thin slices prosciutto, chopped
1 package frozen peas
1/4 tsp white pepper

Cook tortellini to package directions. Meanwhile, in a large skillet, combine flour and cream until smooth; stir in cheeses. Bring to a boil; cook and stir for 2 mins or until thickened. Reduce heat. Drain tortellini; add to the cheese sauce. Stir in the prosciutto, peas and pepper. Cook for 5 mins or until heated through.

Easter Ham Glaze

1/4 c packed brown sugar
1/4 c orange juice
2 tbsp honey
1 tbsp whole grain mustard
2 ts dried basil
1 tsp grated orange peel
1/8 tsp ground cloves

Combine all ingredients.

Southwestern Soup

3 c water
4 cans tomato sauce
2 cans kidney beans, rinsed and drained
2 cans chicken brth
2 cups frozen corn
2 cups salsa
2 tsps dried minced onion
1-2 tsps dried oregano
1-2 tsps dried basil
2 cups shredded cheddar cheese

In dutch oven, combine first nine ingredients. Bring to a boil. Reduce heat; simmer uncovered for 10-15 mins. Sprinkle servings with cheese.

Broccoli with Lemon Sauce

3 lbs fresh broccoli spears
1 c chicken broth
1 tbsp butter
4 1/2 tsp corn starch
1/4 c cold water
2 egg yolks beaten
3 tbsp lemon juice
2 tbsp grated lemon peel

Place broccoli in large saucepan; add 1 in of water. Bring to a boil. Reduce heat; cover and cook 5-8 mins or until crisp-tender. Meanwhile, in a small heavy saucepan, heat broth and butter until butter is melted. Combine corn starch and water until smooth; stir in broth mixture. Bring to a boil; cook and stire for 2 mins or until thickened and bubbly. Remove from heat. Stir a small amount of mixture in to eggs and then mix back together.

Herbed Pork and Potatoes

3 tbls minced fresh rosemary
3 tbls minced fresh marjoram
8 garlic cloves
4 tsp minced fresh sage
4 tsp olive oil
2 tsp salt
2 tsp pepper
1 boneless whole pork loin roast (3 lbs)
4 lbs medium red potatoes, quartered

In small bowl, combine rosemary, marjoram, garlic, sage, 3 tsp oil, salt and pepper. Rub roast with 2 tbls herb mixture. In dutch oven over med-high heat, brown roast in remaining oil on all sides. Place in a roasting pan coated with cooking spray. Toss potatoes with remaining herb mixture, arrange around roast. Cover and bake and 350 degrees for 1 1/2 to 2 hours or until 160 degrees. Let stand 10 mins.

Ham and Potatoes au Gratin

2 pkgs dry au gratin potato mix
2 c diced cooked ham
1/4 c bottled roasted red sweet pepper, drained and chopped
3 c water
1 can condensed cheddar cheese soup

Lightly coat slow cooker with cooking spray. Place au gratin potato mix with contents of seasoning packets, ham and roasted red pepper in cooker. In large bowl, stir water and soup. Pour over potato mixture. Cover. Cook low 7-8 hours.

Chicken and Dumplings

1 lb boneless skinless chicken breasts, cut in to cubes
1 lb frozen vegetables of choice
1 med onion chopped
2 jars (12 oz) chicken broth
1 1/2 cups low fat buttermilk biscuit mix

Combine chicken, vegetables, onion, and chicken broth (reserve 1/2 c plus 1 tbsp of broth) in slow cooker. Cover. Cook on high 2 hours. Mix biscuit mix with reserved broth until moistened. Drop by tablespoonfuls over hot chicken and vegetables. Cover. Cook on high 10 mins. Uncover and cook on high 20 mins longer.

Wild Rice Chicken Soup

2 tbsp butter
1/2 cup dry wild rice
6 cups chicken broth
1/2 c minced onion
1/2 c minced celery
2 c cooked and chopped chicken
1/2 c browned slivered almonds

Melt butter in small skillet. Add rice and saute 10 mins over low heat. Transfer to slow cooker. Add all remaining ingredients except chicken and almonds. Cover. Cook on low 4-6 hours. One hour before serving stir in chicken. Top with almonds if desired.