Jess's Recipes

----- Forwarded message ----- From: "Rondi" <rondi@optonline.net> Date: Sat, Dec 17, 2011 7:58 am Subject: Recipe To: "patricia.watkins@cbmoves.com" <patricia.watkins@cbmoves.com>, "Hooke Emily" <emilykolson@aim.com> The recipe is so easy it is almost embarrassing.   1 pkg frozen hash browns (I 'be never used the flavored ones, but they might work) 1 cup grated Swiss cheese 1 pt . Whipping cream 1 stick butter melted Layer ingredients do not mix Paprika, Salt and pepper to  taste Bake at 375 until bubbly and lightly browned on top  around 1-1 1/2 hour. Enjoy Sent from my iPad On Dec 15, 2011, at 10:43 AM, Patricia Watkins <patricia.watkins@cbmoves.com> wrote: > Hi Rhondi, > Can you email that delicious recipe you always made for New Years with the frozen hash browns pls.?? > Thanks > Patti > Patricia Watkins > Coldwell Banker > Cell: 203-249-5225 > >

From www.makinglifedelicious.com . 2 pounds chicken breasts or tenders 1 1/2 cups of Pepperidge Farm Herbed Stuffing, the crumbles not the cubes 1 cup (approximately) of full fat sour cream kosher salt freshly ground pepper garlic powder 1/2 cup unsalted butter, cubed Preheat oven to 375 degrees F. Lay the chicken close together on a foil lined baking sheet. Sprinkle with salt, pepper and garlic powder. Coat with a thick layer of sour cream. Top that with the seasoned Pepperidge Farm breadcrumbs and then dot with the butter .Bake in a 375 degree F oven for 35 minutes for chicken tenders or up to an hour for chicken breasts. Its ready when the chicken is cooked through and the breadcrumbs are nicely browned. I used low fat sour cream and was fine and cut the butter by at least half. I just put small slivers scattered on the chicken breasts.

from Barefoot Contessa Ingredients 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced Good olive oil 1 tablespoon pure maple syrup Kosher salt and freshly ground black pepper 3 tablespoons dried cranberries 3/4 cup apple cider or apple juice 2 tablespoons cider vinegar 2 tablespoons minced shallots 2 teaspoons Dijon mustard 4 ounces baby arugula, washed and spun dry 1/2 cup walnuts halves, toasted 3/4 cup freshly grated Parmesan Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive

Serves 1-2 {depending on your appetite} Being a "grain" which contains loads of protein, Quinoa is very nutritious way to start your day. This recipe is very adaptable...you can use any fruit {apples, pears, apricots}, milk {whole, skim, soy}, or sweetener {agave, brown sugar, stevia} here. It would also be great with some chopped nuts on top! 1/2 cup quinoa {rinsed + drained} 1 1/2 cups milk 1 tablespoon maple syrup {or to taste} pinch of ground cinnamon 1/2 cup mixed fresh berries sliced banana Bring the milk and quinoa to a simmer in a saucepan over medium-high heat. Reduce the heat to maintain a simmer, cover the pot, and cook until the quinoa is tender, and most of the milk has been absorbed {about 15 minutes}. Remove from heat, and stir in the maple syrup and cinnamon. Serve topped with berries and banana slices. 13 points plus as written above with 1 T agave and skim milk. I would use splenda and cut 2 pts.

Skinless Chicken Thighs with Shallots in Red Wine Vinegar (Poulet Au Vinaigre) From skinnytaste.com Servings: 4 • Serving Size: 2 thighs with shallot sauce • Old Points: 5 pts • Points+: 6 pts Calories: 242.5 • Fat: 7.0 g • Carb: 11.0 g • Fiber: 0.3 g • Protein: 28.6 g 8 lean chicken thighs, skin removed salt and fresh pepper 1/2 cup red wine vinegar 1 cup fat free chicken broth 1 tbsp honey 1 tbsp tomato paste 1 tsp butter 1 large shallot, thinly sliced (3/4 cup) 2 cloves garlic, thinly sliced 1/2 cup dry white wine 2 tbsp light sour cream 2 tbsp fresh chopped parsley Season chicken with salt and pepper. In a medium saucepan, combine vinegar, honey, 3/4 cup chicken broth and tomato paste. Boil about 5 minutes, until it reduces down to about 3/4 cup. Remove from heat. In a large skillet, melt butter over medium-low heat and add chicken. Cook on both sides, until brown, about 6-8 minutes. Remove chicken and set aside. Add the shallots and garlic to the skillet

Ingredients 1 1/2 C cornmeal 1/2 C all-purpose flour 6 T sugar 2 t baking powder 1/2 t baking soda 2 eggs 1 C buttermilk 1/4 C olive oil 3 jalapeño peppers, seeded and finely chopped Directions: 1. In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapeños. Pour into a greased 9-inch square baking pan. 2. Bake at 400 degrees for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges. Serve warm.

Ingredients 1/2 C unsalted cashews 1 (1 lb) bunch asparagus 1/4 t kosher salt 4 t olive oil, divided 4 (6 oz.) steelhead trout fillets, skin on 1/2 T freshly ground black pepper 3/4 C water 1/2 C sliced mushrooms 2 t fresh thyme or 1/2 t dried thyme 2 whole cloves garlic, minced 2 1/2 t fresh lemon juice 1/8 t cayenne pepper 1/2 C fresh thyme (for garnish - optional) Directions 1. If time allows, several hours before cooking, place cashews in bowl and cover with cold tap water. Otherwise, cover with water as you begin to prepare the fish. 2. Preheat the grill to medium - high. Break woody ends off asparagus stalks. In a medium bowl, mix stalks with salt and 1 tsp of the oil. Set aside. 3. Rinse fillets under cold water and pat dry with a paper towel. Season flesh with pepper and rub remaining 1 Tbsp oil on the skin side of each filet. 4. Place asparagus on the grill and cook for 5 to 7 minutes, or until spears are tender. Roll the spears once for even cooking. Transfer asparagu

from Cook's Illustrated Filling Butter for greasing pie plate 1 T vegetable oil 1/2 lb. 90% lean ground beef 1/2 lb. ground pork 1 large onion, chopped fine 1 medium jalapeno chili, seeded and minced 2 medium garlic cloves, minced and pressed through garlic press (about 2 teaspoons) 1 t ground cumin 1/4 t Cayenne pepper 1 T chili pepper 1 t table salt 1 (14 1/2 oz) can diced tomatoes in juice 1 ( 15 oz) can black beans, drained and rinsed 1 C fresh or frozen corn kernels 1 T minced fresh oregano ground black pepper 2 oz. shredded Monterrey Jack cheese (about 1/2 C) Crust 4 C water 3/4 t table salt 1 1/2 C coarse cornmeal 1. FOR THE FILLING: Butter 10-inch deep dish pie plate (or similar casserole dish with 3-quart capacity) and set aside. Adjust oven rack to lowest position and heat oven to 375 degrees. 2. Heat oil in large skillet over high heat until shimmering, about 1 minute. Add ground beef and pork and cook, breaking up large clumps of meat wit

Chicken Fried Steak - From Cook's Illustrated Serve with mashed potatoes and cream gravy (see recipe below) 3 1/2 C unbleached all-purpose flour 1/2 C cornstarch 1 T garlic powder 1 T onion powder 2 t baking powder Table salt and ground black pepper 1/2 t cayenne pepper 4 large eggs 1/4 C whole milk 1 lb beef flap meat (or steak tips or sirloin tips), but into four 4-oz. pieces 1 1/2 C peanut or vegetable oil 1. Whisk flour, cornstarch, garlic powder, baking powder, 1 teaspoon salt, 2 teaspoons pepper, and cayenne in a large bowl. Transfer 1 cup seasoned flour mixture to shallow dish. Beat eggs in second shallow dish. Add milk to bowl with remaining flour mixture and rub with fingers until mixture resembles coarse meal. 2. Pat steaks dry with paper towels and season with salt and pepper. Score meat lightly, dredge meat in seasoned flour, then use meat pounder to pound steaks to between 1/8 and 1/4 inch thick. One by one, coat steaks lightly in seasoned flour again

Great dinner! Grilling: Chimichurri-Stuffed Flank Steak (originally found on Seriouseats.com) Chimichurri sauce from Cooks Illustrated Ingredients For the chimichurri sauce: 1 cup packed fresh parsley leaves 5 medium cloves of garlic, peeled 1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar 2 tablespoons water 1/4 cup red onion, finely minced 1 teaspoon salt 1/4 teaspoon red pepper flakes For the steak: 2 pounds flank steak Salt and freshly ground black pepper to taste Procedures 1. Process parsley and garlic in a food processor until chopped fine, about 20 one-second pulses. Transfer to medium bowl and whisk in remaining sauce ingredients until thoroughly blended. 2. Butterfly flank steak by slicing it horizontally with the grain, half of the thickness of the steak, stopping about one inch from the edge of the meat. (We didn't do this, we just pounded it thin) 3. Open the steak and completely cover with chimichurri sauce. Roll the steak into a

From Grandma Kak DJ's Banana Bread 3/4 cup butter. }. Cream together 1 1/2 cups sugar. } Add 1 1/2 cups mashed ripe bananas 2 eggs, 1 tsp. vanilla 2 cups flour, 1 tsp. soda, 1/4-1/2 tsp salt Add alternately with 1/2 cup buttermilk 1/2 cup nuts Bake at 350 in a loaf pan for 1 1/2 hours

Fork-Crushed Purple Majesty Potatoes Adapted from New York Magazine Serves 4 1 pound Purple Majesty or other purple potatoes, washed 4 small shallots, minced 2 tablespoons fresh-squeezed lemon juice 6 tablespoons good extra-virgin olive oil (we used half, and it was plenty for us) Fleur de sel to taste White pepper to taste 2 tablespoons parsley, chopped In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes. Remove potatoes from pot, and peel them while still warm. Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency. Fold in minced shallots, lemon juice, olive oil, fleur de sel, and white pepper. Finish with parsley.

Ingredients 2 cups packed fresh basil leaves 2 cloves garlic 1/4 cup pine nuts  I personally prefer a bit more nuts for a heartier pesto up it to 1/2 cup  2/3 cup extra-virgin olive oil, divided Kosher salt and freshly ground black pepper, to taste 1/2 cup freshly grated Pecorino cheese   I personally use pargianno reggiano (parmesan) Directions Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. Add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. Make the pesto then put it in a small baking dish with a bar of cream cheese spread on the bottom then the pesto with a little more Parmesan on top and a few of the raw pine nuts.  Toast slices of a baguette with a drizzle of olive oil on them under the broiler in the oven.  Then heat up the pesto dip in the oven at 375 t

Ingredients 8 ounces uncooked linguine 1/3 cup flat-leaf parsley leaves 1 tablespoon chopped fresh oregano 2 teaspoons grated lemon rind 2 tablespoons olive oil 2 cups vertically sliced red onion 1/4 teaspoon crushed red pepper 4 garlic cloves, sliced 1/2 cup white wine 1 1/2 pounds littleneck clams 2 tablespoons butter 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper Preparation 1. Cook pasta according to package directions, omitting salt and fat; drain well. 2. Finely chop parsley; add oregano and rind. 3. Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, red pepper, and garlic; sauté 4 minutes. Add wine and clams; cover and simmer 5 minutes or until shells open. Discard any unopened shells. 4. Combine clam mixture, pasta, butter, salt, and black pepper in a large bowl; toss until butter melts. Sprinkle with parsley mixture; toss well. Nutritional Information --------------------------------------------------------------------

Alice’s Sour Cream Chocolate Chocolate Chip Banana Bread Makes 1 regular loaf, or 2 mini loaves Ingredients: 1 stick of salted butter, softened to room temp. 1/2 cup sugar 1 egg 2 large ripened bananas mashed ( or 2.5 small bananas) 1 tsp. vanilla 1 cup flour 1 tsp. baking soda 2 Tbl. cocoa powder 1/2 cup of sour cream 1 cup of mini chocolate chips (regular chocolate chips work too) *optional 1/2 cup of chopped walnuts Directions: Preheat over to 350 degrees. Lightly grease a 9×5 loaf pan, or 2 mini pans with non-stick spray. In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream, and vanilla until well blended. Add baking soda, cocoa, and flour. Mix everything until well incorporated (about 3 minutes in a Kitchenaid mixer). Add chocolate chips and nuts (if applicable). Pour batter into loaf pan(s) and bake for 50 minutes – 1 hr. Insert a tooth pick into the center of the loaf and check to see if it comes out clean when you pull it out. Remove from he

This recipe is from skinnytste.com Mexican Shrimp Cobb Salad Gina's Weight Watcher Recipes Servings: 6 as main course • Size: little over 2 cups • Old Points: 6 pts • Points+: 7 Calories: 288.4 • Fat: 10.6 g • Protein: 28.7 g • Carb: 25.1 g • Fiber: 8.8 g • Sugar: 3 g Sodium: 588 mg  For the Shrimp: 16 oz cooked large shrimp, peeled chipotle chili powder to taste 1 tbsp lime juice salt to taste For the Salad: 6 cups romaine lettuce, shredded 15 oz black beans, rinsed and drained 1 cup grilled corn kernels (I used Trader Joe's frozen roasted corn) 2 tbsp red onion, divided 2 tbsp cilantro, chopped juice of 1/2 lime 1 seedless cucumber, diced 2 cups diced tomatoes 1 ripe hass avocado, diced 1 cup reduced fat Sargento Mexican Blend shredded cheese Directions: Rinse shrimp and chop into large chunks. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice.  Combine drained beans, corn, red onion, cilantro, lime juice and salt to taste. In a large glass trifle di

From www.themeaningofpie.com. I'm going to make this soup this weekend since I have a HUGE zucchini from my garden. 2 pounds fresh zucchini, cut into pieces 3 Tablespoons butter 1 medium onion, diced 1 Tablespoon chicken base (I used Better than Bouillon) ¼ cup half & half ½ cup chicken broth or reserved cooking water Prepare a large pot of boiling water. Add the zucchini rounds and boil them for 3 minutes. (See Note) Drain the zucchini in a colander and set it aside. Return the empty pot to the stove. Add the butter to the pot and allow it to melt over medium heat. When the butter is hot, sauté the onions until they are tender. Meanwhile transfer the cooked zucchini to the bowl of a food processor. Puree the zucchini until it is smooth. Pour the pureed zucchini back into the pot with the onions. Add the soup base and stir it in with the onions and zucchini. Finally, add the half & half and enough chicken broth to make the soup the consistency that you like. Note: If you p

Cilantro Lime Shrimp Tacos Gina's Weight Watcher Recipes Servings: 4 • Serving Size: 6 oz • Points: 4 pts Calories: 197.3 • Fat: 4.1g • Protein: 35.9 g • Carb: 2.4 g • Fiber: 0.1 g To Cook the Shrimp: 2 tsp olive oil 2 lb shrimp, shelled and deviened 6 cloves garlic, crushed 1/2 cup chopped fresh cilantro 1 lime salt and pepper Heat a large frying pan on medium-high heat. Add oil to the pan, when hot add shrimp. Season with salt and pepper. When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic. Sauté another minute or two until shrimp is cooked, careful not to overcook. Remove from heat. Squeeze lime all over shrimp and toss with cilantro. Serve hot. To make the Cilantro Lime Shrimp Tacos: On a tortilla, top shrimp with shredded lettuce or cabbage and an avocado creme sauce (throw fresh avocado, reduced fat sour cream, fresh lime juice and fresh cilantro in the food processor and blend until smooth.) Serve with black beans.

Ingredients Pesto: 1 (10-ounce) package frozen peas, defrosted 1 garlic clove 1/2 cup grated Parmesan 1 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 1/3 cup olive oil Crostini: 8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old, * see Cook's Note 1/3 cup olive oil 8 cherry tomatoes, halved or 1 small tomato, diced Directions For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside. For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the

2 pounds of melon w/ rind · 1 jalapeno pepper – fine dice · 1/3 cup chopped basil · 1/4 cup lime juice · 1/4 cup minced onion red or scallion · S & P make this just before serving it and strain it first. I had this at a BBQ this past weekend and it was awesome! I highly recommend it. Just serve with tortilla chips as you would any other salsa.

Servings: 3 • Serving Size: 1/3rd • Points: 1 ww pt Calories: 48.4 • Fat: 2.4 g • Protein: 0.8 g • Carb: 6.4 g • Fiber: 1.5g 2 large beets, washed and stems cut off 1 cup carrots, peeled and cooked 1 tbsp cilantro, chopped 1 tbsp diced onion 2 tbsp light mayonnaise salt and pepper Boil beets in water until soft, about 50 minutes. Peel and cut into small 1/2" cubes. Cook carrots until tender and cut into bite size cubes. Combine diced onion, carrots, beets, mayonnaise, cilantro, salt and pepper.

Serves 4 Work: 20 minutes Total: 35 minutes Ingredients 4 1/2-inch-thick boneless center-cut pork chops (6 ounces each) 1 teaspoon kosher salt Ground black pepper 4 slices prosciutto 3 tablespoons olive oil 12 sage leaves 2 tablespoons drained capers 1 tablespoon unsalted butter Zest and juice of 1 lemon 1 6-ounce bag baby spinach leaves Directions 1. Heat oven to 300 degrees F. Season pork with salt and pepper and wrap a slice of prosciutto around each chop's center. 2. Heat 2 tablespoons oil in a large nonstick skillet over high heat. Add chops and cook until golden brown and cooked through, 2 to 3 minutes on each side. Place on a rimmed baking sheet in the oven to keep warm. Do not wipe out the skillet. 3. Add 1 tablespoon oil and the sage leaves to the skillet and cook for 1 minute over medium-high heat; remove sage. Remove pan from heat and whisk in the capers, butter, lemon juice, and zest. Transfer sauce to a dish. 4. Add spinach to the pan and cook until it wilts, about 2 m

Ingredients 1 medium onion, cut into wedges 4 medium potatoes, peeled and quartered 1 pound baby carrots 3 cups water 3 garlic cloves, minced 1 bay leaf 2 tablespoons sugar 2 tablespoons cider vinegar 1/2 teaspoon pepper 1 (3 pound) corned beef brisket with spice packet, cut in half 1 small head cabbage, cut into wedges Directions Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving.

Irish Soda Bread 3 1/2 cups flour 2/3 cups sugar 1 tsp salt 1 tsp baking soda 1 TB baking powder 1 1/2 cups raisin 1 TB caraway seeds 1 1/2 cups buttermilk 4 TB melted butter 2 eggs beaten Sift dry ingredients together.  Add raisins and caraway seeds to flour mixture.  Add buttermilk and butter to beaten eggs.  Add mixture to flour mixture and combine well.  Pour into iron skillet or 9 x 2 x 2 loaf pan. Bake in 375 degree oven for 50 to 60 minutes or until done.  

parmesan chicken breasts with crispy posh ham (USA version - imperial) main courses serves 2 This is a great way to prepare chicken breasts. The texture of the crisp cooked prosciutto goes brilliantly with the tender chicken. Bashing the chicken out thinly before you start cooking means it cooks much faster than a regular chicken breast. If you can’t get hold of prosciutto, then any kind of thin ham, such as Parma ham, or even smoked streaky bacon will work just as well. ingredients • 2 sprigs of fresh thyme • 2 skinless chicken breast filets, preferably free-range or organic • Freshly ground black pepper • 1 lemon • 1 ¼ ounces grated Parmesan • 6 slices of prosciutto Olive oil To prepare your chicken Grate your Parmesan. Pick the thyme leaves off the stalks. Carefully score the underside of the chicken breasts in a criss-cross fashion with a small knife. Season with a little pepper (you don’t need salt as the prosciutto is quite salty). Lay your breasts next to e

Roasted Winter Root Vegetables 2 Cornish game hens  ( Coarse salt and pepper to taste) 2 Tbls. Fresh Thyme or 1 tsp. dried 10 large shallots peeled 1 large or 2 medium parsnips  cut into 1 ½ inch chunks. 8 small red potatoes cut in half 2 large carrots cut in chunks 1 Tbls.olIve oil 2 Tbls. Italian parsley Preheat oven to 400F. Season hens inside and out with salt and pepper. Put some thyme in cavity. Scatter the shallots and vegetables over the bottom of a large roasting pan.  Do not crowd.  Sprinkle with oil and turn with a slotted spoon until they are well coated.  Season with salt, pepper and remaining  thyme. Put hens breast side down on top of vegetables. Roast for 20 minutes, turn  vegetables and roast 20 more minutes  until vegetable and hens are cooked through.

Cocoa Brownies with Browned Butter and Walnuts From  Bon Appétit-February  2011 10 Tbls. (1 ¼ sticks) butter cut into pieces 1 ¼ Cups sugar ¾  Cups unsweetened cocoa powder (spoon into cup and level) 1 teaspoon vanilla extract 2 large eggs ½  Cup plus 1 Tbls flour 1 Cup walnut pieces Preheat oven to 325F.   Line an 8x8 pan with foil. Coat with spray.  Melt butter in a saucepan over medium heat. Cook until butter stops foaming and browned bits form on bottom of the pan, about 5 minutes. Remove from heat and immediately add sugar, cocoa, 2 teaspoons of water, vanilla and ¼ generous teaspoon of salt.  Blend. Let stand about 5 minutes.  Add eggs to hot mixture one at a time.  When mixture is thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Put in pan and cook about 25 minutes.

Easy Peanut Butter Cups From Martha  Stewart 4 ounces white chocolate chopped or white chocolate chips ½ Cup smooth peanut butter 12 oz. semisweet or bitter sweet chocolate chopped or chocolate chips 2 Tbls. Chopped nuts 1. Line a 24 cup mini muffin pan.  Melt white chocolate and the peanut butter in a microwave safe dish about 1-1 1/2  minutes until almost melted, stirring halfway through.  Set aside and cool slightly. 2. Melt chocolate in another  microwave safe bowl about 2-3 minutes, stirring once or twice. 3. Layer chocolate, peanut butter and chocolate into muffin cups.  Sprinkle with chopped nuts.  Put in freezer for about 15 minutes.

Crunchy Thai Salad   1 C. slivered almonds (toast on a cookie sheet until golden)     2 pkg. Ramen noodles     “          “              “            “            “               (put aside beef flavoring packets)                                                   1 C. hulled sunflower seeds   Combine toasted almonds, toasted noodles and sunflower seeds 1 bunch of scallions 3 bags of coleslaw   Dressing 2 packets of beef seasoning 1 C. olive oil ½ C. Sugar or Splenda 1/3 C.  rice vinegar   Combine all the ingredients and toss with dressing just before serving.  Add chicken if desired.

from cooks.com 1/2 c. Progresso Italian style bread crumbs 2 tbsp. grated Parmesan cheese 1/2 tsp. paprika 1/8 tsp. garlic powder 1 lb. orange roughy fillets (or cod can be used) 3 tbsp. lemon juice 2 tbsp. white wine (optional) 2 tbsp. vegetable oil Preheat oven to 425°F. Lightly oil or spray a 3 x 9 x 2 inch pan. Combine bread crumbs and next 3 ingredients. Rinse fillets and pat dry. Combine lemon juice and wine in shallow pan. Dip each fillet in the lemon mixture, then in the seasoned bread crumbs. Place in pan and drizzle evenly with vegetable oil. Bake 20 to 25 minutes or until fish flakes with a fork and is crispy. Makes 4 servings.

Salmon BLTs Joe and I have made this recipe a half a dozen times and have loved it every time.  We have adapted it by using regular lettuce or regular bacon and the results are always the same....yumminess!  I also always halve the recipe for the two of us and it's perfect. 8 sliced thick cut pepper bacon 1/2 teaspoon sugar 4 salmon filets (6 oz. Each), rinsed, patted dry Salt and freshly ground pepper to taste 1 lemon cut into 4 wedges 8 curly endive lettuce leaves 8 slices multigrain bread with seeds, toasted 2/3 cup mayonnaise with fresh herbs (see cooks note at the bottom) 24 cherry or grape tomatoes, halved 1 cup chopped broccoli florets or alfalfa sprouts, divided In a 10 inch skillet over medium heat, fry the bacon about 2 minutes, sprinkle it with sugar, then continue cooking 6 to 8 minutes, Thurmond once, until the bacon is browner and crispy.  Remove the bacon and drain it on paper towels. Season each side of the salmon lightly with salt and pepper.  Place the filets in t

Beef and Broccoli Stir Fry 1/4 cup soy sauce 1/4 cup dry Sherry 1 tablespoon honey 1 tablespoon (packed) chopped garlic 2 teaspoons grated orange peel 1 pound flank steak, cut diagonally across grain into thin strips 1 large head broccoli, cut into florets 2 tablespoons vegetable oil 1 tablespoon cornstarch Cooked white rice Whisk first 5 ingredients in large bowl. Add meat; toss to coat. Cover and refrigerate at least 1 hour and up to 4 hours. Blanch broccoli in large pot of boiling salted water 2 minutes. Drain. Rinse under cold water; drain well. Heat oil in heavy large wok or skillet over high heat. Drain meat well, reserving marinade. Add cornstarch to reserved marinade and mix until smooth; set aside. Add meat to wok and stir-fry until almost cooked through, about 2 minutes. Add broccoli and stir-fry until crisp-tender, about 2 minutes. Add reserved marinade mixture and boil until sauce thickens and coats meat and broccoli, stirring constantly, about 2 minutes. Season to taste wi

Simple Beef & Kidney Bean Chili Serves 8-10 2 tablespoons canola oil 2 medium onions, finely chopped 1 red bell pepper, cut into 1/2" chunks 6 cloves garlic, minced 1/4 cup chili powder 1 tablespoon ground cumin 2 teaspoons ground coriander 1 teaspoon red pepper flakes 1 teaspoon dried oregano 1/2 teaspoon cayenne pepper 2 pounds ground beef 2 {15 ounce} cans red kidney beans, drained & rinsed 1 {28 ounce} can fire roasted tomatoes 1 {28 ounce} can pureed tomatoes kosher salt & freshly ground pepper, to taste Heat the oil in a large stockpot over medium heat.  Add the onions, bell pepper, garlic, chili powder, cumin, coriander, red pepper flakes, oregano & cayenne pepper.  Saute until the vegetables begin to soften & brown {about 10 minutes}.  Add in the ground beef & cook until it is no longer pink, breaking it up as it cooks {about 5 minutes}. Transfer the beef mixture to a slow cooker.  Add in the kidney beans, dice