Zucchini casserole

all recipes.com

Ingredients

• 8 small zucchini, cut into 1/4 inch rounds
• 1 onion, sliced
• 6 tomatoes, sliced
• 1/2 pound thinly sliced pepperoni
• 1 (16 ounce) package small curd cottage cheese
• 1/4 pound shredded Cheddar cheese
• 1/4 pound shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Cover bottom of baking dish with half of the zucchini slices. Layer with half of the onion rings, tomato slices and pepperoni slices. Sprinkle with half of each of the cottage cheese, Cheddar cheese and mozzarella cheese. Repeat layers.
3. Bake in preheated oven for 30 to 40 minutes, or until zucchini is tender, and cheese is melted.

Chicken in Balsamic Vinegar

allrecipes.com - with my edits

Ingredients

• 4 skinless, boneless chicken breasts - pound thin
  
• salt and pepper to taste
• 3/4 pound fresh mushrooms, sliced - portabella probably taste better
  
• 2 tablespoons all-purpose flour -g-free, or skip and add thickener to reduction.
  
• 2 tablespoons olive oil
• 6 cloves garlic -less
  
• 1/4 cup balsamic vinegar --ok to use 1/8 cup
  
• 3/4 cup chicken broth
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 1 tablespoon butter

Directions

1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Slow cooker sausage

from allrecipes.com

Ingredients

• 1 (19 ounce) package Bob Evans® Italian Sausage (sausage/ground beef)
  
• 1 red pepper, sliced
• 1 green pepper, sliced
• 1 small onion, sliced
• 1 (26 ounce) jar tomato pasta sauce
• 5 sub buns
• 5 slices provolone cheese

Directions

1. In nonstick skillet over medium heat, cook sausage+beef until brown. Place in slow cooker. Add peppers and onion. Top with pasta sauce. Cover and cook on low 4 to 6 hours until sausage is fully cooked. Place sausage in buns; top with peppers, onions, pasta sauce and cheese.

Ham in Foil packet

From allrecipes.com

Ingredients

• 2 ham steaks
• 1/4 cup packed brown sugar
• 1 (8 ounce) can crushed pineapple, drained
• 1 (15 ounce) can sweet potatoes, drained
• 1 cup miniature marshmallows

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Tear off two large sheets of aluminum foil. Place one ham slice onto each piece of foil, and sprinkle brown sugar on both sides. Spread a little bit of the crushed pineapple over the ham, then top with sweet potatoes. Sprinkle a little bit more brown sugar and pineapple over the sweet potatoes. Close the aluminum foil tightly around the ham, and place on a baking sheet.
3. Bake for 30 minutes in the preheated oven. Remove from the oven, and carefully open the packets. Sprinkle miniature marshmallows over the top, and return to the oven with the foil open. Bake for another 10 minutes. If you want the marshmallows really toasty, you could brown them under the broiler for a couple of minutes. You will end up with a sweet, juicy ham dish and very few dishes to wash.

New recipe cinn rolls vanilla pudding

Vanilla Pudding Cinnamon Rolls

½ cup warm water
2 Tb yeast
2 Tb sugar
3 ½ oz package instant vanilla pudding, make as directed
½ cup butter, melted
2 eggs
1 tsp salt

6-7 cups flour

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, combine pudding, butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not add too much flour. It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Roll out on floured surface to about 34 X 21 inches in size. I don't think I've ever measured my rectangles. Make it however big you want.

Here's where I don't have exact directions. A little vague, I know, but it's all according to preference.

Take softened butter and spread over surface (Don't be too skimpy on the butter). Sprinkle cinnamon over butter (I like cinnamon so I use a lot.) Take handfuls of brown sugar and spread over butter/cinnamon (don't be skimpy here either). Roll it up into one big cinnamon roll log. Cut in 1 1/2 section with a super sharp knife or use floss or thread (way easier than I knife, I think).

Place on a lightly greased cookie sheet and let rise until double. Bake at 350 degrees for 15-20 minutes or until golden brown. Frost with cream cheese frosting or regular icing.

Cream Cheese Frosting

8 oz cream cheese, softened
½ cup butter, softened

1 tsp vanilla
3 cups powdered sugar
2-3 Tb milk

mahi mahi x3

Marinate in lemon + pineapple juice with thyme + basil.
salt + pepper, garlic, onion
top with pineapple
bake 25 min at 350

ginger-lime sauce
1/3 c sour cream - sub yogurt
1 T lime juice
1 tsp fresh ginger
1/4 tsp cumin
cayenne pepper

Mango salsa
mango
avocado
pineapple
jalapeno ---or add mango to salsa

Ginger Glaze

3 tablespoons honey, 3T soy sauce, 3T balsamic vinegar
1tsp fresh ginger, 1 clove garlic, 2 tsp olive oil
marinate 20 min
bake
reduce sauce

Rice with cilantro & carrot
Veges Steamed

Potato Bean Enchilada

From allrecipes.com

Ingredients

• 1 pound potatoes, peeled and diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 tablespoon ketchup
• 1 pound fresh tomatillos, husks removed
• 1 large onion, chopped
• 1 bunch fresh cilantro, coarsely chopped, divided
• 2 (12 ounce) packages corn tortilla
• 1 (15.5 ounce) can pinto beans, drained
• 1 (12 ounce) package queso fresco
• oil for frying

Directions

1. Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes together with cumin, chili powder, salt, and ketchup, and place in an oiled baking dish. Bake in the preheated oven for 20 to 25 minutes, or until tender.
2. Meanwhile, boil tomatillos and chopped onion in water to cover for 10 minutes. Set aside to cool. Once cooled, puree with half of the cilantro until smooth.
3. Fry tortillas individually in a small amount of hot oil until soft.
4. Mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro. Fill tortillas with potato mixture, and roll up. Place seam side down in an oiled 9x13 inch baking dish. Spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce. Bake for 20 minutes, or until hot and bubbly.

Chicken Scampi

From allrecipes.com

Ingredients

• 1/2 cup butter
• 1/4 cup olive oil
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 3 cloves garlic, minced
• 3/4 teaspoon salt
• 1 tablespoon lemon juice
• 4 boneless chicken breast halves, sliced lengthwise into thirds

Directions

1. In a skillet heat the butter or margarine and oil over medium high until the butter/margarine melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice.
2. Then add the chicken and saute for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter/margarine can be added if needed.

Modification - less oil/butter. Add 1/2 c broth. marinate chicken. add veges.