Chicken Crumb Topping

2-3 chicken breasts
3 cans cream of chicken soup
2 c. mozzarella cheese
Italian bread crumbs

In a crock pot, put chicken breasts. Then layer the rest of the ingredients. Cook on high for 2-4 hours or low 3-5 hours. Once cooked, shred chicken and add back to sauce. Serve over rice.

by Shelley F.

Zucchini Bread

2 c. sugar (1 c. white, 1 c. brown)
3 eggs
1/2 c. oil
3 t. vanilla
4 c. grated zucchini
3 c. flour
1 t. baking soda
3 t. cinnamon
1/4 t. baking powder
1 t. salt

Cream sugars, eggs, and oil together. Stir in vanilla and zucchini. Add dry ingredients and mix well. Grease and flour 2 loaf pans. Bake at 325 degrees F. for 1 hour.


by Catherine S.

*You can use less zucchini if needed.

Home-style Biscuits and Chicken Gravy

2 cans Homestyle biscuits
10.5 oz. can Cream of Chicken soup
1/2 c. sour cream
1/4 c. milk
1/2 c. grated cheese
1/4 c. chopped onions
1 1/2 t. olive oil
1/8 t. garlic powder
1/8 t. ground cumin
dash of pepper

Saute onions in olive oil. Mix together soup, sour cream, milk, cheese, and spices. Add onions and stir. Bake biscuits as directed and pour gravy mixture over the top of hot biscuits. Enjoy!

by Sariah R.

Broccoli Salad

1 lb. broccoli florets
1/2 lb. bacon, crumbled
1/2 c. cashews
1/2 c. raisins

Dressing:
1 c. mayo
1/2 c. sugar
1 T. vinegar

Add dressing immediately before serving.

by Shelley F.

Sweet Potato Fries

2 medium sweet potatoes
2 T. olive oil
kosher salt
pepper

Preheat oven to 450 F. Line a baking sheet with foil (or parchment) greased with cooking spray or oil.
Halve the sweet potatoes lengthwise and cut each half into long spears. Place the spears on baking sheet and toss with olive oil. Spread them in a single layer. Sprinkle with salt & pepper. Bake for 15 minutes, then turn. Bake for another 5 to 10 minutes, until lightly browned.
Serve hot.

by Catherine S.

Beef Stroganoff

1/2 lb. extra lean ground beef
1/4 c. chopped onion
3/4 c. water
1 beef bouillon cube
2 t. worcestershire sauce
4 oz. can sliced mushrooms, drained
1 c. sour cream
1 1/2 T. flour
3 - 3 1/2 c. wide egg noodles, cooked & drained

Brown beef & onion. Add water, bouillon cube & worcestershire sauce. Heat to boiling; stirring to dissolve bouillon cube. Stir in mushrooms and reduce heat. Stir together sour cream & flour; add to beef mixture. Cook at low heat, stirring occasionally until sauce thickens. Do not boil. Toss hot noodles and sauce together.

Serves 3-4.


by Catherine S.

Chicken & Black Bean Wraps

2 medium tomatoes, chopped
1/2 c. black beans, rinsed & drained
4 T. diced green chilies
1/3 c. green onions, sliced
1 T. fresh cilantro, chopped
about 1/3 c. water
1.27 oz. package Fajitas Spices & Seasonings
3 c. chicken, cooked & shredded
8 large flour tortillas, warmed to soften

In medium bowl, combine tomatoes, black beans, chilies, green onion, and cilantro; set aside. In large skillet, stir together water and seasoning packet, bring to a boil. Stir in chicken and reduce heat to low. Mix in tomato mixture and cook on low for 5 minutes, stirring occasionally. Scoop 1/2 c. filling on each tortilla. Fold in sides and roll up to enclose filling.

Note: You can substitute cooked turkey or pork for chicken.



by Sariah R.