Mom's Fried Rice

4 c. long grain rice, cooked, cooled
2c. diced ham
5 eggs
1/4 c. copped green onion
olive oil
season salt and pepper to taste
1-2 tbsp. soy sauce
In med bowl, whip 5 eggs to froth. In 1 tbsp. oil, cook eggs. Return to bowl and mince finely, set aside. Add 2 tbsp. oil to wok, brown meat and green onion. Add to meat and onions , rice, eggs, soy sauce and spices. Stir fry for 8 minutes. Serve.

Over Run with Tuna Fish

Since WIC gives 6 cans of tuna per month to breastfeeding moms and Rhett is 4 months old, I have found myself over run with tuna fish. Does anyone have any good canned tuna fish recipes for me to try? I have heard of tuna fish casserole but don't have a good recipe for one.

Sweet and Sour Meatballs

1 (20 ounce) can unsweetened pineapple chunks
1 egg
1 cup soft bread crumbs
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds lean ground beef
2 large green peppers
1 cup chicken broth
1/2 cup sugar
3 tablespoons cornstarch
1/2 cup cider vinegar
3 tablespoons reduced-sodium soy sauce
6 cups hot cooked rice

Drain pineapple, reserving 1/2 cup juice (discarding remaining juice or save for another use). Set the juice and pineapple aside. In a bowl, combine the egg, bread crumbs, garlic, salt and pepper. Crumble beef over mixture and mix well. Shape into 40 meatballs. Bake meatballs at 400 degrees for 15-18 minutes, or until centers are no longer pink.

Cut green peppers into chunks. Add broth, peppers and reserved pineapple to meatballs in a large skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes.

Meanwhile, combine sugar and cornstarch in a bowl. Stir in the vinegar, soy sauce and reserved pineapple juice until smooth. Add to meatball mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Pasta and Veggie Soup

Everytime you make this you'll be guaranteed to get asked for the recipe!

9oz uncooked tortellini
1 medium zucchini, diced
1/2 yellow onion, chopped
2 large carrots, diced
2 stalks celery, diced
1 can stewed tomatoes, undrained
1 can corn (frozen works too), drained
2 cans veggie (or chicken) broth
15 oz. spaghetti sauce (no meat)
1 cup vegetable juice

Cook tortellini in boiling water until almost done, but still slightly firm.

In a stockpot, add zucchini, onion, carrots, and celery and broth and bring to a boil. Turn heat down and let simmer 5-10 minutes, or until veggies are tender.

Add all the other ingredients, including drained pasta. Let simmer 5 minutes.

Top with parmesan cheese, and serve with bread. Yum!

Chicken-Rice Skillet

This is one of our favorites, and I especially love it because it is SO easy. You practically just have to cook the chicken.

1 tbs vegetable oil

1 1/4 boneless skinless chicken breast, cut into 1" pieces (I use 2-3 chicken breasts)

2 cups water

1 tbs butter or margarine

1 bag (1 lb) frozen broccoli, red peppers, onions and mushrooms (or other combination), thawed and drained (we used a Fiesta Veggie tonight. Mmmm!)

2 cups uncooked instant rice

1 tsp salt

1/4 tsp pepper

1 cup shredded cheddar cheese (4 oz)

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1. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3-4 minutes, stirring occasionally, until no longer pink in center.

2. Add water and butter; heat to boiling. Stir in veggies, rice, salt and pepper. Sprinkle with cheese; remove from heat.

3. Cover and let stand for about 5 minutes or until water is absorbed.

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Prep time: 5 min.

Cook time: 10 min.

Stand: 5 min.

4 servings

Cafe Rio Pork Roast

5-6 lb Pork Roast
3 cans et Pato tomato sauce (you can either find this by the tomato sauces, or the Mexican food. it has a yellow label)
3 cans Regular tomato sauce
1 cup brown sugar
1/2 can Pepsi

Pour everything on top of roast in crock pot
cook on low 8-10 hours.
When finished, take it out and shred it, then put it back in sauce. ( I Like to dump out some of the sauce, because it's too much and makes the burritos way messy)
Wrap up in a burrito with your favorite fixings and Enjoy!

Fresh Basil and Tomato Pasta Sauce

My friend gave me this recipe and it is amazing!

3 large tomatoes

1 c. packed fresh basil leaves

3T butter

Salt to taste (about half a teaspoon to start)

Heat a large frying pan over medium heat. Chop the tomatoes into chunks. When the skillet is hot, melt the butter and sautee the basil leaves in the melted butter until soft, about a minute. Throw in the tomatoes and salt and cook down until the tomatoes get soft and chunky, at least 15 minutes. You can mash down the tomatoes and serve it as is, or puree it in a blender for a smoother sauce. Serve over whatever type of pasta you want.

BLT Salad

Y-U-M is all I have to say...

9 strips bacon

1/2 cup light mayonnaise
1/4 c light sour cream
1/4 cup milk
1 teaspoon garlic powder
1/2 tsp onion powder
1/8 teaspoon ground black pepper

1 head romaine lettuce - rinsed, dried and shredded
2 large tomatoes, chopped
2 cups seasoned croutons (optional)

Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
In a blender or food processor, combine mayonnaise, sour cream, milk, garlic and onion powders and black pepper. Blend until smooth.
Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

Super Easy Ravioli and Cheese Bake

1 (16 oz) jar spaghetti sauce or tomato sauce
1 (14 oz) can diced tomotoes, undrained
1 (10 oz) can beef broth
1/4 cup Zesty Italian Dressing
2 (9 oz) pkgs fresh cheese-filled ravioli (found by cheeses)
1 cup shredded mozzarella cheese

Preheat oven to 375 degrees. Combine spaghetti sauce, tomatoes with their liquic, broth and dressing in 9 x 13 pan. Add ravioli; mix lightly. Cover with foil. Bake for 50 minutes or until ravioli are tender. Remove foil; stir. Sprinkle with cheese. Let stand for 5 minutes or until cheese melts.

15 Minute Chicken Soft Tacos

1 lb boneless, skinless chicken breasts, cut into strips (or for an even quicker meal use canned chicken breast)
1 cup mild salsa
1 (1.4 oz) package taco seasoning mix
2 cups Minute Rice white, uncooked
8-12 flour tortillas
2 cups water
1 tbsp oil

Heat 1 tablespoon oil in skillet. Add chicken and cook until lightly browned. Add water, salsa and seasoning mix. Stir and bring to a boil. Stir in rice and cover. Cook on low heat for 5 minutes or until chicken is cooked through. Spoon chicken mixture onto tortillas. Top with your choice of toppings: lettuce, cheese, tomotaoes, sour cream, black beans, olives, etc. Fold up sides to enclose filling.

Marvelous Mini Meatloaves

I cannot take credit for this recipe, it comes from Kraftfoods. These were so yummy, and we all loved them, and the great thing too, is they are easy to make ahead and freeze, if you're looking to put something away for a quick meal one day.

What You Need

Take 1 lb. ground beef, 1 pkg. Stuffing Mix and 1 cup water and mix & match your recipe from these options...

	seasoning options	add-in choices	cheese possibilities
	1 tsp. Italian seasoning	3/4 cup spaghetti sauce	3/4 cup Shredded Mozzarella Cheese
	2 tsp. chili powder	3/4 cup salsa	3/4 cup Shredded Mexican Style Cheese
	1 tsp. dried oregano leaves	3/4 cup chopped roasted red peppers	3/4 cup Traditional Crumbled Feta Cheese
	1 tsp. garlic powder	3/4 cup Barbecue Sauce	3/4 cup Shredded Cheddar Cheese

What To Do Next

PREHEAT oven to 375°F. Mix meat, stuffing mix, water and the seasoning until well blended. Press evenly into 12 medium muffin cups sprayed with cooking spray; make an indentation in center of each with back of spoon.

SPOON add-ins evenly into indentations in meatloaves.

BAKE 30 min. or until meatloaves are cooked through (160°F). Top evenly with cheese; continue baking 5 min. or until cheese is melted. Let stand 10 min. before serving.(I didn't even bake mine again after adding the cheese because my meat was cooked through, and the cheese just melted on its own).

So easy and so yummy! We had rice and green beans with them. Oh, and you can even add A.1. in with the ground beef/stuffing/water/seasoning mix for an extra something special!

Easy Cheesy Fondue

1 1/4 cup vegetable broth
1 tsp. garlic, minced
4 oz. velveeta cheese
2 1/2 cups sharp cheddar cheese
2 cups swiss cheese
1 tbs. cornstarch
pepper to taste

In a fondue pot or saucepan, heat vegetable broth and garlic on medium-low. Do not boil. Mix in half of the velveeta, and a handful of the other cheeses. Stir until completly melted. Add the rest of the velveeta and continue adding the rest of the cheese by small handfuls, mixing after each time to melt completly.

Once all the cheese has melted, stir in cornstarch and pepper. Sauce will be thin! But don't fret- heat for 1/2 hour, stiring every couple of minutes.

Serve with bread cubes, your favorite veggies, and crackers.

Sweet and sour chicken

1 ½ cups sliced carrots

1 large green pepper, chopped

1 medium onion chopped

2 Tbsp quick-cooking tapioca

2 ½-3 lbs. Chicken, cut into serving-size pieces

8-oz. Can pineapple chunks in juice

1/3 cup brown sugar

1/3 cup vinegar

1 Tbsp soy sauce (more if desired)

½ tsp instant chicken bouillon

¼ tsp garlic powder

¼ tsp ground ginger

1 tsp salt

1.      Place vegetable in bottom of slow cooker. Sprinkly with tapioca. Add chicken.

2.      In separate bowl, combine pineapple, brown sugar, vinegar, soy sauce, bouillon, garlic powder, ginger, and salt. Pour over chicken.

3.      Cover. Cook on low 8-10 hours or high 4-5 hours.

4.      Serve over cooked rice.

Tasty Casseroles

I pulled this out tonight to make dinner and just think it's so handy so I decided to share. Hopefully it's readable, but if anyone wants a copy, I'd be happy to get one to you! Just choose the ingredients that you want from the chart, combine it with a white sauce, and voila- a tasty dinner in seconds!

Easy to Stuff Manicotti

1 pkg. manicotti Shells
1 lb. ground Beef
1/2 cup onion, chopped (optional)
1 26oz. bottle spaghetti sauce
14 sticks of string cheese
1 1/2 cup mozzarella grated
Cook manicotti until done. In skillet cool ground beef and onion, stir in spaghetti sauce. Spread half of meat sauce in 9x13 inch pan. Drain manicotti and stuff each shell with a stick of string cheese. Place on top of meat sauce and top with the remaining sauce. Cover and bake for 25 to 30 minutes at 350 degrees. Sprinkle with mozzarella cheese and bake uncovered for 5 to 10 minutes more.

I like to pour a jar of Alfredo sauce over the shells before I add the rest of the meat sauce. this is one of my favorite meals to make, it is so yummy, hearty, and easy!

Cranberry Chicken

1 can cranberry sauce
1 cup Russian dressing
1 packet onion soup mix
3-4 boneless skinless chicken breasts, thawed

Mix first three ingredients together in either crock pot or baking dish. Cut chicken into strips, add to sauce so the pieces are covered in the sauce. Crock pot: cook on low 4 hours. Oven: cook for 30 min at 350. Suggestion: serve with instant mashed potatoes so you can spoon the leftover sauce over them.

Doesn't taste particularly cranberry-ish, but extremely easy, inexpensive, and way good. My husband (and my aunt, uncle, and cousins, I found out) loved it! Hope you all do, too!

Chicken Tetrazzini

I've found that now that I'm not working or in school, I have lots more time to try new recipes!!Here's one that we had last night and LOVED. We didn't put mushrooms in (yuck, at least we think so) and we used water instead of dry sherry and it was so yummy.

1 package (7 oz) spaghetti, broken into thirds
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1 cup heavy whipping cream
2 tablespoons dry sherry or water
2 cups cubed, cooked chicken
1 jar (4.5 oz) sliced mushrooms, drained
1/2 cup grated Parmesan cheese

1. Heat oven to 350F

2. Cook and drain spaghetti

3. Meanwhile, in a 2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute.

4. Stir in spaghetti, sherry, chicken and mushrooms into sauce. Pour spaghetti mixture into ungreased 2-quart casserole. Sprinkle with cheese.

5. Bake uncovered about 30 minutes or until bubbly in center.

6. ENJOY!!

Steak with Corn and Red Pepper Quesadillas

1 lime
4 teaspoon chili powder
1 1/2 teaspoon ground cumin
1 teaspoon brown sugar
Salt
1 (about 1 1/4 pounds) beef flank steak
3 ears corn, husks and silks removed (canned works fine too)
1 large red pepper, seeded and cut into quarters
4 (8-inch) flour tortillas (we used whole wheat)
3/4 cup(s)(3 ounces) shredded reduced-fat Mexican-style cheese
2 green onions, thinly sliced
Plain fat-free Greek yogurt or low-fat sour cream (optional)

Prepare outdoor grill for covered direct grilling over medium heat.From lime, grate 1 teaspoon peel and squeeze 1 teaspoon juice. In small bowl, combine lime peel and juice, chili powder, cumin, sugar, and 1/4 teaspoon salt. Rub steak with chili powder mixture to season both sides.Place steak, corn, and pepper on hot grill rack. Cover grill and cook steak and vegetables 12 to 15 minutes or until corn is browned in spots, pepper is lightly charred and tender (turning vegetables occasionally), and steak is medium-rare or desired doneness (turning steak over once).

As vegetables are done, transfer to cutting board. Transfer steak to another cutting board; let stand 10 minutes to allow juices to set for easier slicing.When vegetables are cool enough to handle, cut kernels from cobs and coarsely chop pepper. Place tortillas on work surface. Evenly divide cheese, green onions, corn, and peppers on half of each tortilla. Fold each tortilla over filling to make 4 quesadillas. Grill quesadillas about 2 minutes or until browned on both sides, carefully turning over once. Return quesadillas to same cutting board; cut each in half.

Thinly slice steak and serve with quesadillas and yogurt if using.

Serves 4

Lemon Rosemary Chicken

1/2 cup lemon juice
1/8 cup olive oil
2 tablespoons dried rosemary
4 skinless, boneless chicken breast halves
1 lemon, sliced


In a large resealable plastic bag, mix the lemon juice, olive oil, and rosemary. Place the chicken and lemon slices in the bag. Seal, and shake to coat. Marinate in the refrigerator at least 3 hours.

Preheat the grill for high heat.
Lightly oil the grill grate. Discard marinade, and grill chicken 8 minutes per side, or until juices run clear. Don't worry about the rosemary sticking to the chicken, it tastes great when it's grilled. If you use fresh rosemary sprigs, throw the stems onto the coals - they give the chicken even more of a smoky rosemary flavor!

Really yummy with this salad:
1 bag baby spinach
1 large peach, chopped into bite size pieces
1/4 cup toasted almonds
raspberry vinagrette

Chili-lime chicken kabobs

3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
2 limes, juiced
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt and freshly ground black pepper to taste
1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
Veggies (ie: peppers, tomatos, onions, squash, pineapple, etc)
skewers


In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
Preheat the grill for medium-high heat. Thread chicken onto skewers, and any desired veggies. Discard marinade.
Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

*you could also marinate the veggies for added flavor!