ITALIAN-STYLE CHICKEN

6 boneless skinless chicken breasts

salt and pepper to taste
1 tbsp olive oil
1 can Italian-seasoned stewed tomatoes
1 can cream of mushroom soup
1/3 cup water
1 pkg (16-oz) cooked spaghetti
1/3 cup shredded mozzarella cheese

Season the chicken with salt and pepper. Heat olive oil in large skillet; add chicken and cook until browned.

In a bowl, combine the tomatoes, soup and water; pour over the chicken in the skillet and bring to a boil. Cover and cook over medium-low heat approximately 20 minutes or until the chicken is cooked through.

Serve over the cooked spaghetti. Sprinkle the cheese over the top.

Note: File Photo

STRAWBERRY-MANGO VIRGIN DAIQUIRI PUNCH

3 cups cut-up, peeled and seeded fresh mango

3/4 cup frozen limeade concentrate, thawed
3 cups frozen unsweetened whole strawberries
3/4 cup pineapple juice
2 1/2 cups lemon-lime carbonated drink (such as 7-UP)
Ice cubes
Fresh strawberries for garnish, optional

Place half the mango pieces into a blender container with the limeade concentrate. Cover and blend until almost smooth. Through the hole in the blender lid add half the strawberries, a few at a time. Blend until almost smooth and pour into a 2-quart pitcher.

In same blender container add the remaining mango pieces and the pineapple juice; cover and blend until almost smooth.Using the remaining strawberries, add to blend as you did before. Blend until almost smooth.
Pour mixture into the pitcher with the first mixture. Stir to mix together well.

Gently stir in the carbonated drink.

Serve over ice and garnish each glass with a fresh strawberry, if you desire.

Yield: 9 6-oz servings

Note: File Photo

CHICKEN ENCHILADA STEW

4 (6-inch) corn tortillas, cut into strips

1 tsp olive oil
1 tub (8-oz) cream cheese spread
1 cup + 2 tbsp milk, divided
2 tbsp dry taco seasoning mix
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
1 can (15-oz) black beans, rinsed
1 can (11-oz) Mexicorn, drained
1 can (14 1/2-oz) diced tomatoes, drained
1/4 cup chopped fresh cilantro

Preheat oven to 400 degrees.

Toss tortilla strips with the oil and spread out on a baking sheet. Bake at 400 degrees for 10-12 minutes until crisp. Stir occasionally during baking to evenly brown.

While strips bake, mix the cream cheese, 2 tablespoons of the milk and the taco seasoning mix together until blended.

Spray a large saucepan with nonstick cooking spray; add chicken pieces. Cook over medium-high heat, stirring often, for 8-10 minutes or until cooked through. Add the cream cheese mixture, beans, corn, and tomatoes; cook over medium-low heat 6-8 minutes or until heated through.

Before serving, garnish with the tortilla strips and cilantro.

Yield: 6 one-cup servings

Note: This is a recipe I got from Kraft a few years ago.

SHRIMP SALAD

1 lb peeled and cooked shrimp

1 mango, diced
1 avocado, diced
1 cup diced cucumber
1/2 medium-size red onion, diced
1 small jalapeno, seeded and diced
1/3 cup fresh lime juice
1 tsp lime zest
2 tsp Tabasco sauce
1 tbsp olive oil

Place all ingredients in a large bowl and toss to mix. Chill and serve.

Note: File Photo

SHOEPEG CORN SALSA

2 cans shoepeg corn

1 can black beans, rinsed and drained
1 can green chilies, chopped
1/2 large red onion, diced small
1/2 red bell pepper, diced small
1/2 yellow bell pepper, diced small
1 bunch fresh cilantro, chopped
1/4 cup olive oil
1/2 cup cider vinegar
1 tbsp minced garlic
salt to taste
freshly ground black pepper to taste
chopped jalapeno, amount to suit taste

Combine all ingredients and allow to stand for 30-40 minutes before serving. Serve with corn chips or tortillas.

file photo

MAPLE OAT CHEWIES

This recipe was a winner in the 32nd Pillsbury Bake-Off back in the 1980s.

1 cup sugar
1 cup firmly packed brown sugar
1 cup butter or margarine, softened
1 tbsp molasses
2 tsp maple extract
2 eggs
1 3/4 cup all-purpose flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 cups rolled oats
2 cups crisp rice cereal

Preheat oven to 350 degrees.
Grease cookie sheets.

In a large bowl, cream sugar, brown sugar, and butter until light and fluffy. Add molasses, maple extract, and eggs; mix well. Lightly spoon flour into measuring cup, level off. Add flour, baking powder, cinnamon and salt; mix at medium speed until well blended. Stir in the oats and rice cereal by hand.

Drop by heaping teaspoons 2 inches apart on the prepared cookie sheets. Bake at 350 degrees 8 to 12 minutes or until light golden brown. Cool 2 minutes before removing from cookie sheets.

Yield: 5 dozen cookies.

Note: This is a file photo.

MANDARIN ORANGE SMOOTHIE

1 can (11-oz) mandarin orange sections, drained

1 cup orange sherbet
1 carton (6-oz) orange creme low-fat yogurt
1/2 cup orange juice, chilled

Place all ingredients into a blender container and blend until smooth. Pour into glasses to serve. Garnish each with an orange wedge or slice, if desired.

Yield: 3 servings (6-oz each)

Note: File Photo

HOT DIGGITY MACARONI DISH

1 box (7-oz) elbow macaroni*

1 lb hot dogs, quartered
1 can (10 3/4-oz) condensed cream of celery soup
1 carton (8-oz) sour cream, room temperature
1 cup shredded carrot
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/4 tsp caraway seed, optional

Prepare the macaroni according to the package directions; drain.  Preheat oven to 350 degrees.  In a large bowl, combine all the ingredients and mix well.  Turn into a 2-quart baking dish that has been greased.  Cover and bake 30 to 35 minutes until hot and bubbly.  Makes 6 servings.

clipart photo

WANDA'S PIZZA CASSEROLE

 

Posted with the author's permission.

EASY MASHED BUTTERNUT SQUASH

1 medium butternut squash, peeled, seeded, cut into 1-inch pieces

3 tbsp butter
1/4 tsp freshly ground black pepper
1/8 tsp nutmeg

Place the squash in a large pot of lightly salted water. Cook on low until tender, 5 to 10 minutes. Drain off the water. Add the remaining ingredients to the squash and mash.

Note: File Photo

PARMESAN GARLIC FRIES

 5 cups frozen French fries

2 tbsp olive oil
1/4 tsp salt (optional)
3 large garlic cloves, minced
1/4 cup grated Parmesan cheese

Preheat oven to 450 degrees.

Toss the fries with the oil, salt and garlic; spread on a baking sheet that has been covered with parchment paper.

Bake at 450 degrees 15 to 20 minutes, turning once about halfway through baking. Fries are done with lightly browned and tender. Toss with the cheese immediately and serve while hot.

Note: This is my version on an old TOH recipe.