Pineapple Orange Chicken

20 oz. can pineapple chunks, drained, juice reserved
2c. Minute brown rice, uncooked
1 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces
2T. flour
1T. cooking oil
1c. red bell pepper, chopped (optional)
1c. sugar snap peas
1/4c. reduced sodium soy sauce
2/3c. preservative free sweet and sour sauce
1 lg. orange, zested and juiced    OR    1/2c. fresh orange juice
1/2t. crushed red chilies (optional)
1/4c. toasted chopped cashews (optional)
sliced green onions (optional)

Measure reserved pineapple juice and add enough water to make 1&3/4c. liquid.  Prepare rice according to package directions using juice-water mixture.  Coat chicken pieces with flour.  Heat oil in a large skillet or wok over medium-high heat and cook chicken until edges are golden brown, about 5-7 min.  Add pineapple, bell pepper, and snap peas.  Cook until slightly softened, about 3 min.  Add sweet and sour sauce, soy sauce, orange juice, and red chilies, if desired, to pan.  Stir and cook an additional 3 min. or until sauce begins to boil.  Stir in orange zest.  Serve over rice topped with cashews and green onion, if desired.  Makes 4 servings.

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Quick-Fix Spinach Lasagna

From:  this healthy webpage

16 oz. low-fat cottage cheese

1 bag fresh spinach

1 egg

1t. crushed red pepper

black pepper to taste

olive oil cooking spray

8 oz. whole wheat lasagna noodles, uncooked

1c. marinara sauce

1/2c. shredded mozzarella cheese

In a bowl, mix cottage cheese, spinach, egg, and red and black pepper.  Spritz a baking dish with cooking spray.  Spread out half the lasagna noodles on the bottom of the baking dish. Cover with the cheese/spinach filling; top with remaining noodles.  Pour marinara sauce over the noodles; sprinkle with mozzarella cheese.  Bake at 350℉ for 45-50 min. Serves 4.

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Taco-Topped Pizza

From:  Hungry Girl to the Max! The Ultimate Guilt-Free Cookbook

1 stick light string cheese

3T. canned crushed tomatoes

2 dashes cayenne pepper

1/4t. chili powder

1/4c. frozen ground-beef-style soy crumbles (like Boca or MorningStar Farms)

1/8t. onion powder

1/8t. garlic powder

1/4t. cumin

1 high-fiber pita

2T. shredded, reduced-fat, Mexican-blend cheese

1T. fat-free sour cream (optional)

1t. lime juice (optional)

2T. diced tomato

2t. diced red onion

1T. chopped cilantro (optional)

Break string cheese into thirds, and place in a blender or food processor.  Blend at high speed until shredded (or pull into shreds and roughly chop).  In a small bowl, mix crushed tomatoes with cayenne pepper and 1/8t. chili powder.  In a microwave-safe bowl, combine soy crumbles with onion powder and garlic powder.  Add 1/8t. cumin and remaining 1/8t. chili powder.  Microwave for 30 seconds, or until crumbles are hot.  Mix well.  Lay the pita on a baking sheet sprayed with nonstick cooking spray, and spread with seasoned, crushed tomatoes, leaving a 1/2-inch border.  Sprinkle with shredded string cheese, top with seasoned soy crumbles and sprinkle with shredded, mexican-blend cheese.  Bake at 375℉ until hot and lightly browned, 10-12 min.  Meanwhile, in a small bowl, mix sour cream with lime juice and remaining 1/8t. cumin.  Top pizza with diced tomato, onion, sour cream mixture and cilantro.

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Touchdown Tacos

From:  Mission Tortillas

2 lbs. steak, thinly sliced

1/2c. teriyaki sauce

1/4 head shredded lettuce

1c. shredded jack cheese

2c. cherry tomatoes, quartered

3/4c. sour cream (optional)

12 Mission flour tortillas (soft taco size)

Oil for frying

In a large skillet, cook steak for 5 min. or until browned.  Add the teriyaki sauce and simmer for an additional 5 min.  In hot oil, fry tortillas and fold in the shape of a taco shell. Fry on both sides until crisp.  Drain taco shells and spoon about 2 oz. of meat into each shell.  Top with lettuce, cheese, tomatoes and sour cream.  Makes 12 tacos.

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Endzone Enchiladas

From:  Mission Flour Tortillas

1 lb. ground beef

16 oz. can mild enchilada sauce

12 oz. can tomato sauce

2&1/4c. shredded cheddar cheese

2&1/4c. shredded mozzarella cheese

2 oz. can sliced black olives, drained

1 lg. chopped onion

6 flour tortillas (fajita sized)

2 green onions, thinly sliced

Brown beef in a large frying pan on medium heat, using spatula to break up beef while it's browning.  Drain grease.  Set beef aside.  Heat enchilada and tomato sauce in pan until hot.  Wrap tortillas in foil; place in a 400℉ oven for 10 min to soften.  In a bowl, combine ground beef, 1/4c. enchilada sauce, olives, onions, and 2c. of each of the cheeses.  Divide mixture among each of the flour tortillas.  Roll up and place seam side down in a greased 6x10-in. casserole dish.  Pour remaining sauce over enchiladas.  Cover with foil and bake at 400℉ for 25 min.  Remove foil and sprinkle the green onions and the rest of the cheese onto enchiladas; bake an additional 5 min., uncovered.   Make 6 servings.

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Three-Cheese Garden Pizza

From:  The Pampered Chef

1 pkg. (10 oz.) refrigerated pizza crust

2 garlic cloves, pressed

1c. (4 oz.) shredded mozzarella cheese

1c. (4 oz.) shredded cheddar cheese

*1 med. tomato, sliced*

1 med. zucchini, sliced

1 sm. onion, sliced

1c. mushrooms, sliced

1 oz. (1/4c.) fresh parmesan cheese, grated

1t. Italian seasoning

Using lightly floured dough and pizza roller, roll pizza crust into a 14-in. circle on 15-in. round baking stone.  Bake crust at 400℉ for 7 min.  Remove from oven; place on nonstick cooling rack.  Using garlic press, press garlic over partially baked crust; spread using skinny scraper.  Sprinkle mozzarella and cheddar cheese evenly over crust.  Using vario-slicer, thinly slice tomato, zucchini, and onion.  Slice mushrooms using egg slicer.  Layer vegetables evenly over crust.  Grate parmesan cheese over vegetables.  Sprinkle with Italian seasoning.  Bake at 400℉ for 15-18 min. or until crust is golden brown and cheese is melted.  Cut with pizza cutter.  Serve warm.  Yield:  8 servings.

*1 can (8 oz.) pizza sauce may be substituted for the tomato, if desired.  Spread on the crust before adding any cheese.

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Italian Frittata

From:  Better'n Eggs (Real Egg Product)

1c. Better'n Eggs or 4 eggs

1T. skim milk

1/8t. garlic powder

1/4t. oregano

1/8t. black pepper

1/4c. chopped red pepper

1/4c. broccoli 

1/4c. alfalfa sprouts

1/4c. sliced mushrooms

2 oz. (1/2c.) shredded cheese

Combine first five ingredients in a small bowl; beat well.  Coat a medium non-stick skillet with cooking spray.  Saute red peppers and broccoli for 2-3 min.  Remove mixture from skillet and set aside.  Add egg mixture to skillet and cook over low heat until set.  Do not stir.  Top with cooked vegetable mixture, alfalfa sprouts and mushrooms.  Sprinkle with shredded cheese.  Cover tightly and let stand for 3-5 min. until cheese melts.  Serves 2.

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Barbecue Chicken Pizza

From:  Kroger Original All Purpose Baking Mix box

1&1/2c. baking mix (i.e. Jiffy, Bisquick, Kroger brand)**

1/4c. hot water

1T. cooking oil

1&1/2c. cooked chicken breasts, chopped or strips

1/2c. diced red or green peppers (optional)

1/4c. chopped green onions

1c. honey BBQ sauce

1&1/2c. shredded mozzarella cheese

In a medium-sized mixing bowl, mix baking mix, hot water, and oil until a soft dough forms.  Beat dough about 20 strokes.  Let dough stand for 8 min.  Meanwhile, in a separate bowl, combine cooked chicken, peppers, onions, and barbecue sauce and stir well.  Grease cookie sheet or 12-in. pizza pan.  Using hands dipped in baking mix, press dough into a 13-in. circle on cookie sheet, pinching up edges 1/2 in. or press dough into pizza pan.  Spread barbecue chicken mixture onto dough and top with cheese.  Place in oven on lowest rack and bake at 450℉ for 12-15 min.  Serves 4-6.  Refrigerate any leftovers.

**You can make your own pizza dough.

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Tortillas

3c. flour
1&1/2t. salt
1t. baking powder* 
4T. shortening, butter, or margarine

Combine ingredients in a mixing bowl.  Add a small amount of lukewarm water to moisten mixture.  Knead for 15 min.  Roll out dough in small amounts to form tortillas (make them about 4-5 in. across).  Use a hot griddle or heavy skillet (ungreased).  Do them fast; you will notice the color changing and a little brown will form here and there.  Test for doneness with fork.

*If tortillas come out too thick for your liking, you may add less of the baking powder or leave it out.

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Spaghetti Casserole

8 oz. long spaghetti noodles, broken up and cooked in water
1 lb. hamburger
1c. diced onion
1 green pepper, chopped (optional)
2t. salt
1t. sugar
1 qt. tomatoes
1 lg. can tomato sauce
1 qt. tomato juice
1 can mushrooms (optional)
4&1/2T. grated cheese

In a large frying pan, brown hamburger, onion, and green pepper together on medium heat.  Drain the fat.  Add the salt and sugar.  Stir in the tomato ingredients and mushrooms.  Add the spaghetti noodles and mix all together.  Bring to a boil on medium to high heat.  Then reduce heat to low or medium-low and simmer for 1 hour stirring occasionally.  Cover top with grated cheese.

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Stuffed Manicotti

1 jar spaghetti sauce
about 16 manicotti noodles, softened in boiling water & drained
Filling:
8oz. pkg. cream cheese
1c. cottage cheese
1/4 lb. mozzarella cheese, grated
2 eggs
1T. chopped parsley
1/2t. salt
1/8t. pepper
1/8t. nutmeg

In a mixing bowl, combine the cheeses and eggs.  Mix well.  Stir in the parsley, salt, pepper, and nutmeg until well blended.  Place some spaghetti sauce on the bottom of a large baking dish.  Add filling into the softened manicotti noodles by spooning the filling into a large ziploc plastic bag with one of the corners cut out.  Close the bag and squeeze filling out of the cut-out corner and into each manicotti noodle.  Lay stuffed noodles on top of the spaghetti sauce in the baking dish.  After all the noodles have been placed in the baking dish, spread remaining sauce over the top of the noodles.  If desired, may sprinkle parmesan cheese, sliced mushrooms, and black olives over the top.  Cover with foil and bake at 375℉ for 1 hr.

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Oriental Rice

Ingredients	10 Servings	20 Servings
Bacon	¼ lb.	½ lb.
Onion, diced	1c.	2c.
Carrots, diced	1/2c.	1c.
Celery, diced	3/4c.	1&1/2c.
Green pepper, diced	1 sm.	1 lg.
Cooked meat, diced	2c.	4c.
Soy sauce	3T.	6T.
Cold, cooked rice	3c.	6c.

In a large skillet, cook bacon until crisp; remove from skillet.  Add onions and stir-fry one min.  Add carrots and stir-fry one min.  Add celery and green pepper and stir-fry one min.  Add meat and soy sauce and heat through.  Break up cold, cooked rice.  Stir gently into meat and vegetables, taking care that each grain of rice is coated with oil and liquids that have formed in the pan.  Heat through; add crumbled bacon and serve immediately.

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Tamale Pie (2 versions)

Original Version:

Filling:
1 lb. ground beef
1 sm. chopped onion
1 jar (16 oz.) salsa
1/3c. water
1 pkg. taco seasoning mix
1c. frozen corn (optional)
1 can slices olives (optional)
Crust:
1c. corn meal
1 can evaporated milk
1can diced green chiles (optional)
1c. shredded cheese
1t. salt

Cook beef and onion in a large skillet until beef is browned; drain the grease.  Stir in salsa, water, and taco seasoning mix; bring to a boil.   Reduce heat to low; cook, stirring occasionally for 3-4 min.  Stir in corn and olives.  After preparing filling, combine corn meal, evaporated milk, chiles, 1/2c. cheese, and salt in a medium saucepan.  Cook over medium-high heat stirring frequently until thick.  Remove from heat.  Spoon filling into an ungreased 13x9-inch baking dish.  Spread cornmeal mixture over the top.  Bake at 425℉ for 25 min.  Sprinkle with remaining cheese and bake another 5-10 min. to melt the cheese.

Easy version:

1 lb. ground beef 

1 onion

1 pkg. taco shells, broken up

1 can drained corn

1 can black olives, cut up 

1 lg. can tomato sauce

shredded cheese

In a skillet, brown the ground beef and onion.  Drain the fat.  Line a baking dish with the taco shells.  Then pour meat mixture over the taco shells.  Spread corn and olives over the meat.  Spread tomato sauce over the top.   Top with cheese and bake at 350℉ for 30 min. 

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Seven-League Pizzaburger

1 loaf french bread about 18 in. long
1 lb. ground beef
1/3c. grated parmesan cheese
1/4c. finely chopped onion
1/4c. chopped ripe olives
1t. salt
1/2-1t. oregano
a dash of pepper
6 oz. can (2/3c.) tomato paste
3 tomatoes, peeled and thinly sliced
5 slices sharp cheese, halved diagonally

Cut loaf of bread lengthwise in half.  Combine uncooked ground beef, parmesan cheese, onion, olives, tomato paste, and seasonings (salt, oregano, and pepper).  Mix well.  Spread evenly on each half of the loaf of bread.  Broil about 5 inches from heat for 12 min. or until meat is done.  Alternate tomato and cheese slices down the top.  Broil 1-2 min. more or just until cheese starts to melt.  Cut each half of the loaf in 4 or 5 slices.

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Taco Burgers

1 lb. ground beef
16 oz. can tomatoes, cut up
1t. chili powder
1t. worcestershire sauce
3/4t. garlic salt
1/2t. sugar
1/4t. dry mustard
8 hamburger buns, split and toasted
2c. shredded lettuce
1c. shredded cheese

In skillet, brown meat on medium heat and then drain the fat.  Add undrained tomatoes, chili powder, worcestershire sauce, garlic salt, sugar, and dry mustard.  Stir well, breaking up large pieces of tomato.  Bring to a boil then reduce heat.  Simmer uncovered for 15-20 min. or until thickened.  Spoon onto toasted buns.  Sprinkle each of the burgers with cheese and lettuce. 

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Blue Ribbon Lasagna (4-H)

4-5c. spaghetti sauce
8 oz. cooked lasagna noodles
1 lb. ricotta or cottage cheese
8 oz. mozzarella cheese
1/2-3/4 lb. browned hamburger
1/2c. parmesan cheese
1t. oregano (optional)

Pour sauce in the bottom of an 8x12-inch pan.  Place a layer of noodles on top and spread more sauce over the noodles.  Spread cheese and hamburger + mozzarella cheese over the sauce.  Add another layer of noodles and press down.  Spread more sauce over the noodles and repeat with cheese, hamburger, and mozzarella cheese.  Sprinkle with oregano and parmesan cheese.  Add 1 more layer of noodles, spaghetti sauce, parmesan cheese, and remaining mozzarella.  Cover with foil and bake at 375℉ for 30-45 min. or until heated through.  Can be frozen before being cooked.

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Super Nachos

1 lg. can refried beans

1 lb. ground beef (hamburger)

1/2c. fresh chopped onions

2-3c. grated cheese

1 jar taco sauce

Brown hamburger with the onions in a saucepan on medium heat.  Meanwhile, spread refried beans in the bottom of a 9x13-inch pan.  Drain the fat from the hamburger then spread the browned hamburger with onions over the refried beans.  Spread cheese over the hamburger.  Spread the jar of taco sauce over the cheese.  Bake at 400℉ for 20 min.  Serve over chips.

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Chicken Teriyaki

From:  LaChoy Soy Sauce

6 skinned chicken breasts

1/2c. LaChoy Soy Sauce

1/4c. sugar

1t. garlic salt

Place chicken in 9x13-inch pan.  Mix well the soy sauce, sugar, and garlic salt together.  Pour over chicken.  Bake at 325℉ for 1 hour.  Turn chicken over after 30 min. 

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