Chunky Garlic Mashed Potatoes

3 lbs Yukon Gold potatoes,cut into quarters
1 whole garlic bulb, cloves seperated and peeled
1/2 c butter, cubed
1/2 half and half cream
2 tbsp prepared horseradish
3/4 tsp salt
2/4 tsp pepper
Fresh thyme leaves

Place potatoes and garlic cloves in a saucepan, cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 mins or until potatoes are tender.Meanwhile in a small saucepan, eat butter and cream; keep warm. Drain potatoes and garlic, return to pan. Add the horseradish, salt, pepper and butter mixture. Mas to reach desired consistency. Garish with thyme.

Stuffing-Stuffed Pork Chops

4 bone in pork loin chops
2 c cooked stuffing
1/4 tsp pepper
1 tbsp canola oil
2 garlic cloves, minced
1/4 tsp dried thyme
1/2 c white wine or chicken broth
2 tbsp all purpose flour
3/4 c chicken broth

Cut a pocket in each chop by slicing almost to the bone. Fill each chop with 1/2 c stuffing; secure with toothpicks if necessary. Sprinkle with pepper. Brown chops in oil in  large oven proof skillet. Bake uncovered at 350 degrees for 25-30 mins or until 160 degrees. Remove pork chops and set aside but keep warm. Cook garlic and thyme in the pan drippings over medium heat for 1 minute.Add wine stirring to loosen browned bits from pan. Combine flour and broth until smooth in a small bowl. Gradually add to pan. Bring to a boil, cook and stir for 2 mins or until thickened. Remove toothpicks from pork chops and serve with gravy.

Rocky Road Cookie Pizza

1 tube refrigerated sugar cookie dough
1 c miniature marshmallows
1 c semisweet chocolate chips
1/2 c chopped salted peanuts
1/3 c hot caramel ice cream topping, warmed

Let dough stand at room temp for 5-10 mins to soften. Press dough onto a greased 12 in pizza pan. Bake at 350 degrees for 15-20 mins or until deep golden brown. Sprinkle with marshmallows, chips and peanuts. Bake 5-10 mins longer or until marshmallows are puffed. Drizzle with the caramel topping and then cool on a wire rack.

Italian Dressed Broccoli

4 c fresh broccoli florets
1 med onion, halved and sliced
2/3 c water
1/3 c Italian dressing
1 tbsp butter
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp dried parsley flakes
1/4 tsp salt

Bring broccoli, onion and water to a boil in a large skillet. Reduce heat, cover and simmer for 3 mins. Add the remaining ingredients. Cook and stir over med heat for 2-4 mins or until veggies are tender and liquid is reduced.

Chicken and Corn Chowder

1 can (10 3/4 ounces) cream of potato soup

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

1 cup diced chicken or about 2 cans (4 to 6 ounces each) chunk chicken

1 can (12 to 15 ounces) whole kernel corn, drained

1 cup chicken broth

1/4 cup diced red bell pepper or roasted red bell pepper

1 can chopped mild green chile

1/2 teaspoon salt

1/8 teaspoon black pepper

1/4 teaspoon dried leaf thyme

1 cup milk

Preparation:

Combine the soups, chicken, corn, chicken broth, bell pepper and chile, salt, pepper, and thyme in a 4- to 6-quart crockpot. Cover and cook on LOW for 4 to 5 hours. Add milk and cook for about 30 minutes longer, or until hot.

Peanut Butter Cereal Treats

30 large marshmallows
3 tbsp butter
1 tbsp peanut butter
6 cups Peanut Butter Cap n Crunch
1 1/2 c milk chocolate M&Ms

In a large saucepan, combine the marshmallows, butter and peanut butter. Cook and stir over med-low heat until melted. Remove from the heat. Stir in the cereal and M&Ms. Pat into a 9x13 pan coated with cooking spray. Cool and cut into bars.

Black Eyed Peas and Ham

• 1 pound frozen black eyed peas
• 1 cup chicken broth
• 2 ribs celery, thinly sliced
• 4 cloves garlic, minced
• 1 bunch (6 to 8) green onions, thinly sliced
• 6 ounces diced ham
• 1/8 teaspoon coarsely ground black pepper
• 1/2 teaspoon Creole seasoning

Preparation:

Combine all ingredients in slow cooker. Cover and cook on LOW for 6 to 8 hours. Serves 6.

Creamy Ham and Broccoli

• 1/2 cup. chopped onion
• 3 cups chopped ham, or use cooked chopped chicken or turkey
• 16 oz. frozen cut broccoli, thawed
• 1 can condensed cream of mushroom soup
• 1 jar (8 oz.) pasteurized process cheese spread
• 1 can (8 oz.) sliced water chestnuts, drained
• 1 cup. uncooked converted rice
• 1/2 cup water
• 1/2 cup milk
• 1/2 cup. chopped celery
• 1/2 tsp. pepper
• paprika (optional)

Preparation:

In slow cooker, combine ham, broccoli, soup, cheese spread, water chestnuts, rice, milk, celery, onion and pepper. Stir until blended. Smooth top, pushing rice into mixture. Cover and cook on high for 2 - 2 1/2 hours or on low for 4-5 hours or until rice and onion are tender, stirring occasionally if possible. Check near end of cooking time to make sure the rice does not get too mushy.

Ham and Potato Casserole

• 6 to 8 slices ham, deli or from leftover ham, about 1/8-inch thick
• 8 to 10 medium potatoes, peeled and thinly sliced
• 1 med. onion, peeled and thinly sliced
• salt and pepper
• 1 1/2 cups grated Cheddar cheese
• 2 cans condensed cream of celery or cream of mushroom soup
• paprika

Preparation:

Put half of ham, potatoes and onions in Crock Pot. Sprinkle with salt and pepper, then 1 cup of the grated cheese. Add remaining ham, potatoes and onions, and spoon undiluted soup over th top. Sprinkle with remaining 1/2 cup cheese and paprika. Cover and cook on low for 8 hours or on high 4 hours.

Kielbasa with Cabbage

• 1/2 head of cabbage, coarsely sliced
• 1 medium potato, diced
• 1 teaspoon salt
• 1/2 teaspoons caraway seeds, if desired
• 1 large onion, halved and thinly sliced
• 1 1/2 to 2 pounds Polish sausage, cut into 1" pieces
• 1 can (14oz) chicken broth (1 1/2 cups)

Preparation:

Combine all ingredients in slow cooker/Crock Pot, mixing well. Cover and cook on low for 8 to 10 hours, or high for 3 to 4 hours.
Serves 4 to 6.

Broccoli Cheese Soup

• 1/2 cup butter
• 1 onion, chopped
• 1 (16 ounce) package frozen chopped broccoli
• 4 (14.5 ounce) cans chicken broth
• 1 (1 pound) loaf processed cheese food, cubed
• 2 cups milk
• 1 tablespoon garlic powder
• 2/3 cup cornstarch
• 1 cup water

Directions

1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
2. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
3. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
    Some users suggest doubling cheese and broccoli and using half and half instead of milk.

Shortcut Chicken Cordon Bleu

1 tablespoon butter

1 1/4 pounds skinless, boneless chicken breast halves

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

2 tablespoons water

2 tablespoons Chablis or other dry white wine

1/2 cup shredded Swiss cheese

1/2 cup chopped cooked ham

1/2 of a 12-ounce package medium egg noodles (about 4 cups), cooked and drained

• Heat the butter in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.
• Stir the soup, water, wine, cheese and ham in the skillet and heat to a boil.  Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.  Serve the chicken and sauce with the noodles.

Meals to Alternate

List of meals to alternate (for just my own records...)

Spaghetti
Enchiladas
Meatloaf
Cube Steaks
Homemade Lasagna
Baked Ziti
Calzones
Pizza Burgers
Taco Salad
Beef Stroganoff
Kielbasa and Potatoes
Panko Crusted Pork Chops
Pork Chops in Scalloped Potatoes
Grilled/Baked Ribs
Chicken Marsala



Try:
Pepperoni Pizza Casserole
Bacon Swiss Penne Casserole
Chicken Chowder
Hearty Mac & Cheese

Pepperoni Pizza Casserole

1 pkg egg noodles
2 lbs ground beef
1/2 c chopped onion
1 jar spaghetti sauce
1 can diced tomatoes and green chilies
2 c shredded part skim mozzarella cheese
2 c shredded cheddar cheese
1 c shredded Parm cheese
3 oz sliced turkey pepperoni

Cook noddles according to package directions and drain. Cook ground beef and chopped onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and tomatoes. Bring to a boil. Reduce heat; simmer uncovered for 5 mins. Stir in noodles. Transfer to two greased 9x13 baking dishes. Sprinkle each with cheeses and pepperoni. Bake uncovered 350 for 30-35 mins.

Bacon Swiss Penne

12 oz uncooked Penne pasta
13 bacon strips
1 1/2 lbs nolness skinless chicken breasts, cut into 1 in cubes
3 tbsp butter
6 green onions chopped
3 tbsp all purpose flour
4 c 2% milk
3 c shredded cheddar cheese
1 1/2 c shredded swiss cheese
1 1/2 c frozen peas, thawed
3/4 tsp pepper
1/2 tsp dried thyme
Topping: 3/4 c dry bread crumbs, 2 tbsp butter, melted

Cook Penne according to directions. Cook bacon in batches over medium heat until crsip. Remove to paper towels, drain, reserve 4 tsp drippings. Crumble bacon and set aside.

Saute chicken in butter and drippings  until no longer pink. Add onions; cook 1 min longer. Stir in flour until blended. gradually add milk. Bring to boil; cook and stir 2 mins or until thick. Stir in cheeses, peas, pepper,thyme and bacon. Drain penne; add chicken mixture and toss to coat.Transfer to a 9x13 greased dish. In small bowl, combine bread crumbs and butter. Sprinkle over top. Bake uncovered at 350 for 30-35 mins.

Baked Ziti

• 1 (16 ounce) package dry ziti pasta
• 1 pound mild Italian sausage
• 1 (15 ounce) container ricotta cheese
• 1 egg
• 1 large yellow onion, minced
• 2 teaspoons minced garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2 (26 ounce) jars spaghetti sauce, divided
• 1 (8 ounce) package shredded Italian cheese blend
• 1 teaspoon dried basil (optional)

1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
3. While pasta is cooking, heat a large skillet over medium heat. Add the sausage, and cook and stir until brown, about 10 minutes. Drain sausage and set aside.
4. Stir together the ricotta, egg, onion, garlic, and oregano in a large bowl until well combined. Stir in the drained pasta, the drained sausage, salt, pepper, and 1/2 jar of the spaghetti sauce; mix well.
5. In the prepared baking dish, cover the bottom with 1/3 jar of spaghetti sauce. Layer 1/2 of the pasta mixture, 1/3 jar of spaghetti sauce, and 1/2 of the shredded cheese. Then layer the remaining 1/2 of the pasta, 1/3 of the sauce, and 1/2 of the cheese. Sprinkle with basil. Cover the dish tightly with aluminum foil.
6. Bake in the preheated oven until heated through, about 20 minutes. Uncover; return to the oven and bake until cheese is melted, 5 to 10 more minutes.

Potato Cheddar Soup

2 lb red skin potatoes peeled and cut into 1/2 in cubes
3/4 c coarsely chopped carrots
1 med onion, coarsely chopped
3 c chicken broth
1/2 tsp salt
1 c half and half
1/4 tsp black pepper
2 c shredded cheddar cheese

Place ptoatoes, carrots, onion, broth and salt in crock pot. Cover, cook on low 6-7 hours until veggies are tender. Stir in half and half and pepper. Cover, cook on high 15 mins. Turn off heat and remove cover, let stand 5 mins. Stir in cheese until melted.

Parmesan Potato Wedges

2 lbs red potatoes cut into wedges
1/4 c finely copped yellow onions
1 1/2 tsp dried oregano
1/2 tsp salt
black pepper to taste
2 tbsp butter cut into 1/8 in pieces
1/4 c grated parmesan cheese

Layer potatoes, onion, oregano, salt paper and butter in crock pot. Cover and cook on high 4 hrs. Transfer to serving platter and sprinkle with cheese.

Best Ever Roast

1 beef chuck shoulder roast
1 can condensed cream of mushroom soup, undiluted
1 envelope dry onion soup mix
4-5 med potatoes, quartered
4 c baby carrots

Place roast in crockpot. Combine mushroom soup and onion soup mix in medium bowl. Pour over roast. Cover and cook on Low 4 hours.Add potatoes and carrots. Cover, cook on low 2 hours.

Classic French Onion Soup

1/4 c butter
3 large yellow onions, sliced
1 c dry white wine
3 cans beef or chicken broth
1 tsp worchestershire sauce
1/2 tsp salt
1/2 tsp dried thyme leaves
4 slices french bread, toasted
1 c shredded swiss cheese

Melt butter in skillet over medium.Add onions and cook 15 mins or until soft and light brown. Stir in wine. Combine onion mixture, broth, Worcestershire sauce, salt and thyme in crockpot. Cover and cook on low 4-41/2 hrs. Ladle soup in to bowls, top with bread and swiss cheese.

Trtellini with Tomato Cream Sauce

1 pkg frozen cheese tortellini
1 samll onion, chopped
2 tbsp olive oil
3 garlic cloves, minced
2 can diced tomatoes, undrained
1 pkg frozen chopped spinach, thawed and squeeze dry
1 1/2 tsp dried basil
1 tsp salt
1/2 tsp pepper
1 1/2 c heavy whipping cream
1/2 c grated parm cheese (addtl if you want as well)

Cook tortellini according to package directions. Meanwhile in large skillet saute onion in oil until tender. Add garlic, cook 1 min longer. Ad tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat unil liquid is absorbed, about 3 mins. Stir in cream and cheese. Bring to a boil, reduce heat and simmer uncovered for 8-10 mins until thickened. Drain tortellini and toss with sauce. Sprinkle with addtl cheese.

Chicken & Vegetable with Mustard-Herb Sauce

4 medium Red Potatoes, quartered
3 medium parsnips, cut into 1 in pieces
2 med leeks (white only), thinly sliced
3/4 c fresh baby carrots
4 chicken leg quarters, skin removed
1 can cream of chicken soup with herbs, undiluted
2 tbsp minced fresh parsley
1 tbsp snipped fresh dill or 1 tsp dill weed
1 tbsp dijon mustard

In 6 qt slow cooker place the potatoes, parsnips, leeks, carrots and chicken. Pour soup over top. Cover and cook on low 6-8 hrs. Remove chicken and veggies, cover and keep warm. Stir the parsley, dill and mustard into cooking juices, serve with chicken and veggies.

Au Gratin Chicken Chowder

6 bacon strips, diced
1 small onion, chopped
1 pkg au gratin potatoes
2 c hot water
1 1/2 c milk
1 1/4 c chicken broth
1 can whole kernel corn, drained
1 bay leaf
3 c cubed cooked chicken
2/3 c evaporated milk

In large saucepan, cook bacon over medium heat until crisp. Romve to paper towels with slootted spoon, drain, reserving 2 tbsp drippings. Saute onion in drippings until tender. Add teh potatoes with contents of sauce mix, water, milk, broth, corn and bay leaf. Cook, uncovered, over medium heat for 15-20 mins or until potatoes are tender, stirring occasionally. Reduce heat. Stir in the chicken, evaporated milk, bacon; heat through. Discard bayleaf.

Hearty Mac & Cheese

1 pkg mac & cheese mix
1 lb ground beef
3 tbsp chopped onion
2 tbsp chopped green pepper
1 can tomato soup, undiluted
2 tbsp water
2 tbsp ketchup
2 tsp mustard
1 tsp seasoned salt
1 tsp chili powder
1/2 tsp dried oregano
1/4 tsp ground cumin
1/4 tsp pepper
1 c frozencorn thawed
1 c shredded cheddar cheese
1/4 c butter cubed
1/4 c milk

Cook macaroni according to package directions, set cheese packet aside. Meanwhile, in a large skillet, cook the beef, onion, and green pepper over medium heat until no longer pink and veggies are tender, drain. Add soup, water, ketchup, mustard and seasonings. Bring to a boil. Reduce heat, uncovered for 4 mins. Drain macaroni, add to the beef mixture. Stir in the corn, cheese and contents of cheese packet, butter and milk. Cook over medium heat until heated through.

Queso Dip

1 tbsp. canola or vegetable oil
¼ cup onion, finely chopped
1 jalapeño pepper, seeded and finely chopped
12 oz. white American cheese, shredded*
4 oz. Monterey jack cheese, shredded
¼-2/3 cup milk
1 tomato, seeded and finely diced
2 tbsp. cilantro, minced

*White American cheese can be found at the deli counter in most grocery stores.

Directions:
Heat the oil in a medium saucepan over medium-high heat.  Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes.  Reduce the heat to medium-low.  Add both of the shredded cheeses and ¼ cup of the milk.  Whisk or stir until completely melted.  Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency.  Transfer to a warmed serving bowl and serve immediately.