Cheesy Tuna Noodle Casserole

Ingredients:

1. 3 cups dried wide egg noodles
2. 1/4 cup butter
3. 1 cup chopped red sweet pepper
4. 1 cup chopped celery (2 stalks)
5. 1/4 cup chopped onion
6. 1/4 cup all-purpose flour
7. 1 - 2 tablespoons Dijon-style mustard
8. 1/2 teaspoon salt
9. 1/4 teaspoon ground black pepper
10. 2 1/4 cups milk
11. 1 12 ounce canchunk white tuna (water pack), drained and broken into chunks; two 5-ounce pouches chunk light tuna in water, drained; or two 6-ounce cans skinless, boneless salmon, drained
12. 1 cup cubed cheddar cheese
13. 1/2 cup panko (Japanese-style bread crumbs) or soft bread crumbs
14. 1/4 cup freshly grated Parmesan cheese (1 ounce)
15. 1 tablespoon snipped fresh parsley
16. 1 tablespoon butter, melted

Directions:

1. Lightly grease a 2-quart rectangular baking dish; set aside. In a large saucepan cook noodles according to package directions; drain. Return noodles to pan.
2. Meanwhile, for sauce, in a medium saucepan heat 1/4 cup butter over medium heat until melted. Add sweet pepper, celery, and onion; cook for 8 to 10 minutes or until tender, stirring occasionally. Stir in flour, mustard, salt, and black pepper. Gradually stir in milk. Cook and stir until slightly thickened and bubbly.
3. Gently fold sauce, tuna, and cheddar cheese into cooked noodles. Transfer noodle mixture to the prepared baking dish. In a small bowl stir together panko, Parmesan cheese, and parsley; stir in melted butter. Sprinkle crumb mixture over noodle mixture. (To serve today, omit Step 4. Continue as directed in Step 5, except bake, uncovered, for 25 to 30 minutes.)
4. Cover baking dish with plastic wrap, then with foil. Freeze for up to 1 month. To serve, thaw in the refrigerator overnight (casserole may still be a bit icy).
5. Preheat oven to 375 degrees F. Bake, uncovered, for 65 to 75 minutes or until heated through. Let stand for 5 minutes before serving.

Serves: 6

Vegetarian Enchilada in Crockpot

Ingredients:

1. 28 ounces crushed tomatoes, undrained
2. 14 ounces chunky salsa
3. 6 ounces tomato paste
4. 30 ounces canned black beans, rinsed and drained
5. 15 ounces whole kernel corn, drained
6. 4 ounces diced green chiles
7. 1 1/2 tablespoon cumin
8. 1/2 teaspoon garlic powder
9. 5 corn tortillas
10. 2 ounces sliced ripe olives, drained

Directions:

1. Combine all ingredients except tortillas and olives in a large bowl.
2. Spread 1 cup of the sauce in the bottom of the crockpot. 
3. Top with 1 1/2 tortillas, cutting to fit as needed. 
4. Spread 1/3 of the remaining sauce over the tortilla layer. Repeat layering twice, ending with sauce. 
5. Sprinkle olives over top. 
6. Cover; cook on low for 5 hours.

Serves 4-5

Zucchini Lasagna

Ingredients:

1. 2 1/2 tablespoons extra-virgin olive oil
2. 1 small onion, finely chopped
3. 1/2 teaspoon red pepper flakes
4. 1 pound ground turkey
5. 1 (28-ounce) can diced tomatoes
6. 3 tablespoons chopped fresh oregano
7. 2 teaspoons salt
8. 2 medium zucchini
9. 1 cup part-skim ricotta cheese
10. 1/4 teaspoon freshly ground black pepper
11. 1/2 cup freshly grated Parmesan cheese (2 ounces)

Directions:

1. Preheat the oven to 375°F.
2. In a large straight-sided skillet set over medium heat, heat 2 tablespoons of the oil. Add the onion and red pepper flakes and cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the turkey and cook, breaking up any large pieces with the back of a spoon, until brown throughout, 3 to 4 minutes. Add the tomatoes and bring the mixture to a boil. Reduce the heat to medium and simmer until it thickens, about 20 minutes. Stir in the oregano and salt. Let cool.
3. Slice the zucchini lengthwise into thin strips (about 1/8 inch thick). Put 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8 x 8-inch baking dish. Top with 1 cup of the sauce. Dot with 1/4 cup of the ricotta. Repeat the layers twice, alternating the direction of the zucchini. Top with the remaining zucchini and brush the top with the remaining 1/4 teaspoon oil. Dot with the remaining 1/4 cup ricotta and season with the black pepper. Top with the Parmesan cheese.
4. Bake for 50 to 60 minutes, until the lasagna is bubbling and the top is brown. Let stand for 10 minutes before serving.

Chicken in the Crockpot

Ingredients:

1. Whole chicken, 3 1/2 to 4 pounds
2. Kosher salt
3. Cracked white pepper
4. 1/2 cup diced onion
5. 1/4 cup diced carrot
6. 1/4 cup diced celery
7. 3 cloves garlic, peeled and smashed
8. 3 sprigs fresh thyme
9. 1 lemon, juiced
10. 4 teaspoons cornstarch

Directions:

1. Season the chicken liberally both inside and out with salt and pepper. 
2. Place in a slow cooker. 
3. Scatter the onions, carrots, celery, garlic, thyme, and lemon juice over top of the chicken. 
4. Cover the slow cooker and set the temperature to high. Cook for 6 hours, undisturbed.
5. Remove the chicken from the slow cooker, and pour the accumulated juices into a 2-cup heatproof container. 
6. Skim the fat from the top and transfer the liquid to a small saucepan. 
7. Dissolve the cornstarch in a small bowl with 2 teaspoons of water and whisk to form a slurry. 
8. Whisk the slurry into the juices and bring to a boil over high heat. 
9. Cook until thickened, season with salt and pepper, and continue to cook an additional 4 to 5 minutes. 
10. Cut the chicken into pieces and serve, with the thickened pan juices ladled over the top.

Serves 4 to 6

Garlic Okra

Ingredients:

1. 1 lb. okra
2. 1 clove garlic
3. 2 tsp. canola or grapeseed oil
4. Sea salt to taste

Directions:

1. Trim, rinse, and pat okra dry. Set aside. Peel garlic clove, cut in half lengthwise, and slice as thinly as possible.
2. Heat a large frying pan over medium high heat. Add oil and heat until it shimmers, about 30 seconds. 
3. Add garlic and let sizzle until just starting to turn golden, about 1 minute. 
4. Add okra, stir to combine, and cover. Cook, shaking pan frequently, until okra is starting to brown on the edges and tender to the bite, about 8 minutes. 
5. Sprinkle with salt to taste and serve.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Makes 4 Servings

Okra Creole

Ingredients:

1. 3 bacon slices
2. 1 (16-ounce) package frozen sliced okra
3. 1 (14.5-ounce) can chopped tomatoes 
4. 1 cup frozen onion seasoning blend
5. 1 cup frozen corn kernels
6. 1/2 cup water
7. 1 teaspoon Creole seasoning
8. 1/4 teaspoon pepper
9. Hot cooked rice (optional)

Directions:

1. Cook bacon in a Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings. Crumble bacon, and set aside.
2. Cook okra and next 6 ingredients in hot drippings in Dutch oven over medium-high heat, stirring occasionally, 5 minutes. Reduce heat to low, cover, and simmer 15 minutes or until vegetables are tender. 
3. Top with crumbled bacon. Serve over rice, if desired.

Fritos 7 Layer Dip

Ingredients

1. 1 bag FRITOS® SCOOPS!® Corn Chips 
2. 1 container FRITOS® All Natural Bean Dip 
3. 1 container FRITOS® Jalapeño Cheddar Cheese Dip 
4. 1 large ripe avocado, peeled, seeded and chopped 
5. 1 tablespoon lemon juice 
6. ½ tablespoon garlic salt 
7. ¼ cup sour cream 
8. ¼ cup mayonnaise 
9. 1 1-¼ ounce package dry taco seasoning mix 
10. 2 large, ripe tomatoes, finely chopped 
11. ½ cup sliced black olives 
12. ½ cup chopped green onion

Instructions:

1. Spread FRITOS® All Natural Bean Dip in a shallow, 2-quart dish. 
2. Arrange avocado over FRITOS® All Natural Bean Dip, sprinkle with lemon juice and garlic salt. 
3. In a small bowl combine sour cream, mayonnaise and taco mix: spread over avocado. 
4. Top with a layer of tomatoes and black olives. 
5. Spread with FRITOS® Jalapeño Cheddar Cheese Dip and sprinkle with green onions. 
6. Serve immediately with FRITOS® SCOOPS!® Corn Chips.\

Serves 8

Shrimp Roll

Ingredients

1. 1/4 cup mayonnaise
2. 1 tablespoon fresh lemon juice
3. kosher salt and pepper
4. 1 1/2 pounds cooked medium shrimp, cut in half crosswise
5. 2 stalks celery, chopped
6. 1/4 cup sliced chives (optional)
7. 4 hot dog buns
8. 1 small head butter lettuce, torn into pieces
9. 1 5-ounce bag potato chips

Directions

1. In a medium bowl, whisk the mayonnaise, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Fold in the shrimp, celery, and chives, if desired.
3. Line the buns with the lettuce and fill with the shrimp mixture. Serve with the potato chips.

Serves 4

Chicken Wings - Peanut Butter & Jelly

Ingredients

1. 3 pounds chicken wings, whole or separated as you like
2. Kosher salt and freshly ground black pepper
3. 2 cups all-purpose flour
4. Peanut or vegetable oil
5. 1/2 cup peanuts, toasted and roughly chopped, for garnish
6. Sauce
7. 1 cup smooth peanut butter
8. 1 tablespoon plus 1 teaspoon Sriracha hot chili sauce
9. 1/4 cup soy sauce
10. 1 cup grape jelly
11. 3/4 cup coconut cream
12. 1/4 cup hot water
13. Kosher salt and freshly ground black pepper

Directions

1. Place the wings on a baking sheet and season both sides with salt and pepper.
2. Pour the flour in a paper bag or large bowl and toss the wings in batches, then place on a wire rack set inside a baking sheet or on the counter.
3. For the sauce, in a small pot over medium heat combine the peanut butter, sriracha, soy sauce, jelly, and coconut cream. Slowly whisk in the hot water to loosen the mixture. Bring the sauce to a simmer, then whisk as it thickens, about 5 minutes. Taste and season with a pinch of salt, if needed, and a few grinds of black pepper.
4. For the wings, pour enough oil in a Dutch oven, large pot, or fryer to deep-fry, about 6 inches, and heat to 360 degrees. When you add your wings, the temperature will settle at 350 degrees. Try to keep it there by adjusting the heat. Fry the wings in batches until golden brown, 12 to 14 minutes. Drain on paper towels.
5. Place some of the sauce in a large bowl and toss the wings in batches, adding more sauce to thoroughly coat. Then place the wings on a serving tray and sprinkle with chopped peanuts. Serve warm.

Serves 4 to 6

Spinach & Strawberry Salad

Ingredients

1. 2 bunches spinach rinsed and torn into bite-size pieces
2. 4 cups strawberries sliced
3. 1/2 cup vegetable oil
4. 1/4 cup white wine vinegar
5. 1/2 cup white sugar
6. 1/4 teaspoon paprika
7. 2 tablespoons sesame seeds
8. 1 tablespoon poppy seeds

Directions

1. In a large bowl, toss together the spinach and strawberries.
2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. 
3. Pour over the spinach and strawberries, and toss to coat.

Prep Time:10 min
Ready In: 10 min
Servings: 8 servings

Salsa & Cheese Dip

Ingredients

1. 8 ounces cream cheese
2. 8 ounces Velveeta cheese
3. 8 ounces salsa

Directions

1. Melt cream cheese and Velveeta.
2. Add salsa.
3. If using a slow cooker, it is going to take much longer to melt, so plan at least 2 hours for mixing.

Cook Time:120 min
Ready In: 2 hour
Servings: 3 cups

Sugar Cookies

Ingredients

1. 2 3/4 cups all-purpose flour
2. 1 teaspoon baking soda
3. 1/2 teaspoon baking powder
4. 1 cup butter, softened
5. 1 1/2 cups white sugar
6. 1 whole egg
7. 1 teaspoon vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
3. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla.
4. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
5. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Prep Time: 15 min

Cook Time: 10 min

Ready In: 25 min

Servings: 4 dozen

Pot Roast with Sour Cream Gravy

For the Crock Pot
Ingredients

1. 3 pounds pot roast
2. 2 tablespoons flour
3. 1 teaspoon salt
4. 1/4 teaspoon pepper
5. 1 tablespoon oil
6. 1/4 cup beef broth or water
7. 1 tablespoon vinegar
8. 1 teaspoon dill weed
9. 8 smalls potatoes the little red ones are best
10. 6 smalls carrots sliced
11. 1/2 tsp . salt
12. 1 large onion cut in wedges
13. 1 tablespoon flour
14. 1 cup sour cream
15. 1 teaspoon dill weed

Directions

1. Coat roast with flour, salt and pepper.
2. Brown in oil in skillet.
3. Put roast in slow cooker; add water and vinegar. Sprinkle dill weed over meat, then add potatoes, carrots, onion and 1/2 teaspoon salt.
4. Cover and cook pot roast on low for 10-12 hours or high for 6 hours.
5. To make gravy, pour off 3 tablespoons drippings.
6. Combine 1 tablespoon flour with 1 tablespoon cold water; stir into the drippings.
7. Measure remaining drippings and add water to make 1 cup (if necessary).
8. Add to flour mixture and heat for 1 minute, stirring constantly.
9. Add 1 cup sour cream and dill seed. Heat thoroughly.

Prep Time: 30 min
Cook Time: 6 to 10hrs
Serves: 6

Breakfast Bake

Ingredients

1. 1/2 pound pork sausage
2. 1/2 pound bacon apple smoked adds a lot of flavor
3. 1/4 cup onion
4. 1 cup hash browns
5. 3 whole eggs
6. 1/2 cup milk
7. 1/2 teaspoon sage
8. 1/2 teaspoon dry mustard
9. 1/4 teaspoon garlic
10. 1 cup cheddar cheese Finely shredded

Directions

1. Cut bacon into small pieces and brown with the pork sausage and onion.
2. Layer 1/2 the hash browns, meat mixture, and cheese, in a 9x4 bread pan (they work great for small sized casseroles) and then the second layer of hash browns and meat mixture. (You may also use a 9x9 pan but you will only have one layer of each then and hold back the cheese layer.)
3. Mix eggs, milk, and spices and pour over the top of the rest. These is where you can refrigerate if you wish. (Since I am not sure how well egg freezes, you may want to freeze after the prior step and add the egg mixture when thawing or just before baking.).
4. Bake at 400F for 20 minutes, add the remaining cheese and bake an additional 10 minutes. It may also be baked at 350F for 30 minutes add the cheese and back an additional 15 minutes. A knife inserted should come out clean.

Prep Time: 20 min

Cook Time: 30 min

Ready In: 50 min

Servings: 4 servings

Bruschetta

Ingredients

1. 1 1/2 pounds plum tomatoes chopped 1/2 inch pieces
2. 2 mediums garlic cloves
3. 8 basil leaves chopped
4. 1 teaspoon olive oil
5. 1 teaspoon salt
6. 1 teaspoon pepper
7. 1 package mozzarella squares cut in 1/2
8. 1 loaf baguette French bread
9. 1/4 cup olive oil

Directions

1. Prepare the tomatoes first.  Cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice. If you have regular tomatoes you can use them also. No big deal.
2. Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.
3. While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
4. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
5. Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.
6. Place mozzorella on each baguette and turn the oven to broil. Allow cheese to melt.
7. Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy. 
8. Makes 24 small slices. Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)

Prep Time: 20min
Cook Time: 10 min

Sausage Dip with Cream Cheese

Ingredients

1. 1 pound pork sausage
2. 2 packages cream cheese
3. 1 can Rotel diced tomatoes mild or hot

Directions

1. Brown sausage and drain.
2. Add cream cheese and tomatoes.
3. Stir until cheese is melted.
4. Serve with tortilla chips or flour tortillas.

Prep Time: 30 min
Servings: 4 cups

Eggplant Pizza

Ingredients

1. 1 Boboli (whole wheat) 12
2. 1 eggplant medium to large
3. 1 can artichoke hearts
4. 1 can black beans
5. 1/2 can corn (this is optional)
6. 1 cup leaf spinach (this is optional)
7. 1 cup grated mozzarella
8. 1/4 cup grated parmesan
9. 1 green pepper
10. 1 slice onion
11. 1/4 cup olive oil (approximate) this will be used to coat vegetables and crust for grilling
12. 1 teaspoon salt
13. 1 teaspoon pepper
14. 1 teaspoon garlic powder
15. 1 tablespoon parsley minced
16. 2 tablespoons garlic minced
17. 1/4 cup sauce tomato or alfredo

Directions

1. Quarter the green pepper and prepare for grilling by lightly coating in olive oil, salt, pepper and garlic.
2. Take 1 slice of onion and prepare for grilling by lightly coating in olive oil, salt, pepper and garlic.
3. Cut eggplant into 1/3-inch-thick rounds and prepare for grilling by lightly coating in olive oil, salt, pepper and garlic.
4. Grill above ingredients on medium low to a golden brown and then set aside. The eggplant should almost be crispy.
5. Drain black beans and corn and mix together in a pan or bowl. These will need to be heated so if you are using the grill or the oven, use a pan. If microwave, use a bowl.
6. Heat black beans and corn together and add 1/2 tablespoon parsley.
7. Add 1 cup of leaf spinach to the mixture.
8. Continue to cook mixture for 2-3 minutes and then set aside.
9. Prepare the crust by brushing it with olive oil and then spooning on 1/4 cup of your favorite sauce.
10. Spread on black bean, corn and spinach mixture.
11. Cut up green pepper and onion into smaller pieces and also add.
12. Add artichoke hearts.
13. Lightly sprinkle with a layer of mozzarella
14. Add eggplant (like pepperonis)
15. Add rest of mozzarella
16. Bake on grill for 10 minutes on low. Check every few minutes. Do not overcook!
17. Pizza will be done when cheese is melted and crust is crunchy.
18. Add parmesan chess.

Pepperoni Pizza

Ingredients

1. 1 Boboli 12
2. 1 package pepperoni
3. 1 cup leaf spinach
4. 1 green pepper
5. 1 slice onion
6. 1 1/2 cups grated mozzarella
7. 1/4 cup olive oil
8. 1 teaspoon salt
9. 1 teaspoon pepper
10. 1 teaspoon garlic powder
11. 1/4 cup sauce tomato or alfredo

Directions

1. Quarter the green pepper and prepare for grilling by lightly coating in olive oil, salt, pepper and garlic.
2. Take 1 slice of onion and prepare for grilling by lightly coating in olive oil, salt, pepper and garlic.
3. Grill above ingredients on medium low to a golden brown and then set aside.
4. Prepare the crust by brushing it with olive oil and then spooning on 1/4 cup of your favorite sauce.
5. Chop up the grilled green pepper and onion and spread onto crust.
6. Add spinach.
7. Lightly sprinkle with a layer of mozzarella
8. Add pepperoni
9. Add rest of mozzarella
10. Bake on grill for 10 minutes on low. Check every few minutes. Do not overcook!
11. Pizza will be done when cheese is melted and crust is crunchy.
12. Add parmesan chess.

Squid Dogs

Ingredients

1. Hot dogs
2. Dry spaghetti
3. Butter or ketchup (optional)

Directions

1. Cut a hot dog into sections
2. Spear the hot dog pieces with dry spaghetti
3. Boil the spaghetti dogs until the pasta is tender
4. Serve with butter or ketchup, if desired