CRANBERRY CHICKEN OR PORK

Cranberry Chicken or Pork

2 cups cranberry sauce (or 1 can)
2/3 c. catsup
1 ½ T. cider vinegar
1 tsp. dry mustard or Dijon type
1 small onion, chopped


Combine above together, pour over uncooked meat and bake 325 degrees for 1 hour. Cover for the first 30 minutes, then uncover.
OR...cook in a crockpot. Spoon over hot brown rice.
*We’ve found this works best with skinless chicken, as the skin adds a lot of grease to the mix.

CAJUN RICE

Cajun Rice

2 c. cooked brown rice
2 T. olive oil
2 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 stalk celery, chopped
1 Jalapeno pepper (no seeds), chopped
8 oz. tomato sauce or 1 ½ c. chopped tomatoes
Salt and Pepper to taste

In a large pan with lid, cook on medium heat. 2 t. oil in pan. Add all chopped veggies (except garlic) and saute for 5 – 10 minutes.
Add garlic and tomato sauce. Simmer 10 minutes. Add rice, stir and cover until hot for 20 – 30 minutes.
Serve as a side dish or add meat leftovers, sausage, red beans or a combination of them for a main dish.

EASY CHEESY BURRITOS

Easy Cheesy Burritos

Heat any refried beans you have. Grate cheddar, jack or pepperjack cheese. Heat griddle (non-stick) on highest setting. Place as many tortillas as you can fit on the griddle at one time. After a few minutes, flip them over and spoon about 1 heaping tablespoon and a pinch of cheese on each tortilla. Fold over and place on a plate. Cover with a towel if not serving immediately. (They will look like a flat taco.) Continue to make them and stacking until you have the desired amount. My kids love these dipped in salsa and sour cream – these are very easy and inexpensive.

CREATIVE WRAPS

Creative Wraps

1 container Reser’s chicken salad
3 T. toasted almond slices or slivers
3 T. fresh chopped celery
1/3 c. drained crushed pineapple
1 T. soy sauce
¼ C. slivered water chestnuts (opt.)

Stir until combined and serve in pita bread with lettuce and cucumber slices, or wrap up in a tortilla.
Try adding other fruit – canned mandarin slices, chopped apple, sliced grapes or chopped pears.

HOMEMADE ENCHILADA SAUCE

Homemade Enchilada Sauce (easy and inexpensive)

3 T. oil
3 T chili powder (or less depending on taste)
4 T flour
2 tsp. garlic salt (or 1 tsp. each)
1 tsp. oregano
2 tsp. vinegar
4 c. water

Whisk together in a sauce pan. Bring to a boil, then turn down and simmer 5 minutes before using.

EGG FOO YUNG

Egg Foo Yung

Blend in mixing bowl:
6 eggs
¼ c. low fat milk
3-4 sliced mushrooms (opt.)
¼ c. finely grated carrot
¼ c. chopped green pepper
¼ c. chopped onion
1 rinsed container of Reser’s chicken or seafood salad

Using a nonstick pan, or very little butter or olive oil, spread batter in hot pan in 4” rounds (they will not be perfectly round).
Flip and cook on other side when it is partly set; cover with damp towel in warm oven while finishing the rest.
Serves 4-6.

Sauce for Egg Foo Yung:
Stir and cook over moderate hot burner until thick, about 2 minutes:

1 c. cold water
1 T. arrowroot powder or cornstarch
2 T. apple cider
1 T. soy sauce
2 T. honey

ENCHILADA CASSEROLE

Enchilada Casserole

Preheat oven to 350. Grease 9 x 13 pan or spray with non-stick. Open a large can of enchilada sauce (or homemade). You will use any amount of the following ingredients: Mexican rice, refried beans, Mexican beans, meat (cooked), cheese (any), sautéed onions, peppers, olives, chilies … you get the idea.

Cut up corn tortillas in fourths. Spoon enchilada sauce into the bottom of your pan. Then place tortilla pieces, rice, beans, meat, beans, cheese, sauce, tortilla pieces … whatever you like … with one last layer of tortillas and sauce. Save some cheese for the top.

Cover and bake in preheated oven for 30 minutes.

Uncover and sprinkle with remaining cheese and return to oven for 10 minutes more, or until cheese melts. Let rest 5 – 10 minutes before serving. Serve with sour cream and a tossed salad.

STUFFED RED PEPPERS (BETSY ROBERTSON)

Stuffed Red Peppers (Betsy Robertson)

*5 red peppers, washed cut in half lengthwise, seeded
1/2 c rice cooked
*1/2 lb pork sausage
1/2 c minced onion
2 cloves garlic, minced
*1 14 oz can diced tomatoes
2 tsp dried Italian herbs
1/2 salt
1/4 tsp red-pepper flakes
*1/3 c minced Kalamata olive (opt)
*1 c bread crumbs or cracker crumbs
2 Tbsp olive oil, divided
1/2 cup shredded parmesan cheese

*These ingredients I have found at BCS!

Preheat oven to 375.
While rice is cooking, heat 1T olive oil in pan, saute onions till soft.
Add sausage and cook, breaking up into small bits. Add garlic, cooking another 30 sec.
Add tomatoes, herbs, salt, red-pepper flakes and olives if using.
Remove from heat and stir in half the cheese and the rice.
Combine remaining olive oil with the bread crumbs and remaining cheese.
Place pepper halves in a large baking pan in which they fit snugly.
Divide filling evenly between pepper halves pressing down to get it all in!
Top with bread crumb mixture and bake uncovered for 30 min.
If topping starts to get too brown, tent with foil.

MARSALA CHICKEN WITH PASTA

Marsala Chicken with Pasta

1 lb. penne pasta (or other pasta)
8 oz. (or more) cut up boneless chicken pieces (like for stir-fry – bite size)
2 T. olive oil
4 cloves garlic, minced
1 med. onion, sliced
1 red pepper, cut into strips (or approx ½ c. marinated red pepper)
½ lb. sliced mushrooms
¼ c. marsala cooking wine
1 c. sour cream
½ c. fresh parmesan cheese, shredded
fresh ground black pepper and salt to taste

Cook pasta according to directions, rinse (do not overcook.)
In a large skillet over med-high heat sauté chicken in 1 T. olive oil until no longer pink and slightly brown.
Remove from pan. Add remaining 1 T. oil to pan and sauté onions and peppers for 3 minutes.
Add mushrooms and sauté 4 minutes more. Then add minced garlic and cook 1 minute.
Put chicken back into skillet with veggies, add marsala and cook 1 minute.
Stir in sour cream and pasta. Stir carefully. Top with parmesan cheese. Cover with a lid, and cook on low for 15 minutes.
Serve with green salad and crusty bread.

MOCK N CHEESE

“Mock”-N-Cheese

1 head cauliflower
½ c. heavy cream or milk
½ tsp. Dijon mustard
¾ c. cheddar cheese, shredded (save ¼ c. for top)
1/8 tsp. garlic powder
salt and pepper to taste
¼ c. cooked brown rice

Cook cauliflower florets 5 minutes in boiling water. If using milk, puree with rice until smooth.
Warm cream or milk mixture. Add cheese and seasonings. Whisk.
Place cooked cauliflower in non-stick 8 x 8 pan.
Top with cheese sauce. Place reserved cheese on top.
Bake in a 375 oven for 20 minutes or until light brown and bubbly.

RECYCLED CHICKEN

Recycled Chicken

Rinse dressing off Reser’s Chicken Salad with HOT water and sauté and use in chicken turnovers with cream of chicken or mushroom soup, or make your own. OR toss with pasta after sautéing with garlic [how much you use is your choice; I like lots :)].
Use a little whipping cream, toss with cooled pasta and sprinkle with parmesan cheese.

OR rinse off dressing and use to make chow mein or … ?

SHEPHERDS PIE ALA GLEANERS

Shepherd’s Pie ala Gleaners

There are no specific amounts for this – it adjusts to what you have on hand and for how many you need it:

Mashed Potatoes
Ground Beef – browned and drained (or any leftover meat), in an oven safe skillet.
Sauté 1 chopped onion with 2 or more cloves minced garlic – can be done with meat.
Pour into meat / onion mixture: 1 can or more of tomato soup OR prepared gravy

Stir in canned green beans or frozen mixed veggies.
Top with warmed (to soften) mashed potatoes.
Drizzle with a few tablespoons of melted butter and / or shredded cheese.
Bake at 375 for 30 – 45 minutes until hot, bubbly and lightly browned on top!

SLOPPY JOES

Sloppy Joes

1 lb. ground turkey or beef
1 med – large onion
1 med bell pepper chopped fine
1 c. ketsup
¼ c. cider vinegar
1/3 c. brown sugar
2 T. reg. yellow mustard
2 tsp. chili powder
1/3 c. oatbran or wheat germ (opt.)
salt and pepper to taste

In a medium skillet, sauté meat, onion and pepper until meat is no longer pink. Drain if necessary.
Add rest of ingredients and stir. Simmer for 20 – 30 minutes. Serve on hamburger buns (toasted) or toast.
This is great with cut-up veggies. It is low in fat if you use turkey.

SLOPPY JOES (BETSY ROBERTSON)

Sloppy Joes (Betsy Robertson)

This is a crockpot recipe, but could be done on the stove top if necessary.
Even with the jalapenos and hot sauce, it does not turn out too spicy.

11/2 lbs. Ground pork
1 Tbs. oil
2 med. onions chopped
2 jalapeno peppers, seeded and minced
4 cloves garlic, minced
1 Tbs. chili powder
2 tsp. dried oregano
1 tsp. salt
1 small can tomato sauce, about 1 cup
1/2 cup ketchup
2-3 Tbsp Worcestershire sauce
3 tsp hot sauce
1 green bell pepper, diced
1 cup grated cheddar or jack cheese (optional)

Brown the meat in a skillet, drain and place meat in crockpot.
In same skillet, heat oil and saute onions, jalapeno, and garlic until softened.
Add chili powder, oregano and salt. Cook for about 1 min.
Add tomato sauce, ketchup, Worcestershire, and hot sauce.
Bring to a boil, then add to the crockpot and stir.
Cover and cook on LOW for 8 hours, or on HIGH for 4-5 hours.
Add green pepper during last 30 min. of cooking.

Serve over any kind of bread you like! Top with cheese.

STIR FRY CABBAGE AND BEEF

Stir Fry Cabbage and Beef

1 pound ground beef
1 large onion, chopped
3 cloves garlic, minced
1 small head or 6-8 cups cabbage, chopped or shredded
2 carrots, grated
2 T. soy sauce


In a large skillet:
Brown beef, drain all fat except 2 T. and sauté onions with the meat in the 2 T. for 3-5 minutes.
Add garlic and carrots, sauté 2 minutes more. Add cabbage (it will cook down), folding and stirring carefully.
Stir in soy sauce. Cook 5 more minutes. Serve over brown rice. Delicious, quick and inexpensive!

ZUCCHINI BEEF AND PASTA

Zucchini, Beef and Pasta

1 lb. ground beef, brown and drain
1 large onion, chopped
3 cloves garlic, chopped
Sauté onion and garlic with browned and drained beef.

Add the following ingredients to beef and onion mixture – cover and cook on low until pasta is done, stirring occasionally -- 15 to 20 minutes

1 T. beef base
1 ½ C. water
1 can 14.5 oz chopped tomatoes
1 T. dried Italian or pizza seasoning
½ t. dried red pepper flakes (hot- optional)
4 C. sliced zucchini @ ½ in. thick or chunk
2 C. uncooked pasta (bow tie)
Salt and pepper to taste (after cooking)
4 T. grated parmesan- sprinkle on before serving.

Serves 6

Notes: More liquid can be added if necessary.
Also delicious is canned fire roasted red peppers if available and /or spinach or any other greens chopped.
Serve this dish with crusty Italian bread, garlic bread or olive bread.
Warm some olive oil with some rosemary added to dip the bread.
Add a green salad and you have an awesome Italian meal!

THE BEST PIZZA EVER

The Best Pizza Ever … Yours

Preheat oven to 425 degrees

Crust:
Homemade
Store purchased
Gleaner crust
Pita bread
Focaccia
French Bread
English Muffins

Meat Toppings:
Pepperoni
Sausage *Homemade or store bought
Chicken (cooked)
Ham (any)
Hamburger (cooked and drained)

Sauce
Spaghetti Sauce (canned)
Homemade Pizza sauce
Ranch Dressing
Pesto

Cheese:
Mozzarella
Parmesan
Cheddar

If using homemade dough shape and make 10 minutes. Brush with olive oil.
Top with sauce, desired cheeses and toppings. Bake on sheet pain or baking stone for 12 – 20 minutes, depending on toppings.
Crust should be brown and cheese should have some browning. Cool slightly before cutting.
Be creative … like a Mexican pizza with refried beans topped with lettuce, etc…

TURKEY SAUSAGE

*Turkey Sausage

Mix together and let rest 4+ hours:
1 pound ground turkey
2 T. minced garlic or 1 T. dry
½ - 1 tsp. salt
½ tsp. pepper
½ tsp. fennel, crushed
¼ tsp. paprika
1/8 tsp. thyme
1/8 tsp. cayenne

YAKI SOBA NOODLES

Yaki Soba Noodles

Rinse and drain 2 containers of Reser’s chicken salad. Cook spaghetti or yaki soba noodles and rinse until cold. Sauté any chopped veggies desirable, only until tender-crisp: Carrots, onions, celery, red or green peppers, zucchini, broccoli, garlic (opt.), bamboo shoots, sliced water chestnuts.

Sauce - Whisk together:
¼ c. ketchup
¼ c. brown sugar
2 T. soy sauce
1 t. sesame oil (opt.)

Add cooked pasta to sautéed veggies, add in rinsed chicken, stir in sauce and serve. Delicious with toasted sesame seeds on top! (Note: you can use any cooked meat or tofu in place of the chicken salad.)