Printable Recipe
Serves 4

3-4 boneless, skinless chicken breasts
2-3 eggs, beaten
~1/4 cup grated Parmesan cheese
~2 cups dried bread crumbs
2 large tomatoes, chopped or about 2 cups canned tomatoes, drained well
1 1/2 t. dried basil or more to taste (about 3 tablespoons minced fresh basil)
2 garlic cloves, minced (~1 teaspoon)
1 tablespoon olive oil
salt & pepper to taste

Mix the tomatoes, basil, garlic, olive oil and salt/pepper together. Set aside so the flavors can blend.

Beat the eggs, place them in a pie tin or flat plate. Mix the bread crumbs and Parmesan cheese together and place in another flat plate. Flatten the chicken breasts, dip in the egg mixture and then in the bread crumb/cheese mixture.

Place in a greased pan. Bake at 375 for about 30-40 minutes, until crust is browned and juices run clear. Top the chicken with the tomato mixture and bake for about 8 minutes longer.

Serve with baked potatoes.

Holly's Note:
I found the original recipe at Bakin' Bits and, like most recipes, modified it before I even tried it! I didn't have fresh basil on hand and no large tomatoes, only a few cherry tomatoes. So I drained a pint of home-canned tomatoes and mixed in a few fresh cherry tomatoes. Fresh basil would definitely give it a fuller flavor, but the dried basil was just fine. This is an easy recipe to double or triple. I rarely measure, but usually just eyeball the Parmesan and bread crumbs, so it's easy to adjust it to your tastes or needs.

This works just as well without breading the chicken.

This was definitely a keeper for our family.

Printable Recipe
Serves 4-6

1 cup chopped onion
1 t. minced garlic
3 cups chicken broth
1 can diced tomatoes
1/2 t. chili powder
1/4 t. cumin
1 1/2 lb. boneless chicken breasts, cut into cubes
1 t. taco seasoning
1 t. Mrs. Dash Chipoltle seasoning
1 can corn, drained
1 can kidney beans, drained
2 T. cornstarch
1/4 cup cold water

In a large saucepan, saute the chicken in a bit of oil for about 5 minutes. Add onion, garlic, broth, tomatoes, spices and vegetables. Simmer for 10 minutes or until chicken is done. Combine cornstarch and water and add to soup to thicken it. Bring to a boil and cook for a minute or two.

Top with cheese and serve with tortilla chips.

Printable Recipe

1 4-6 lb ham
1/4 cup packed brown sugar
1/4 cup maple flavored syrup
1 T. mustard

Mix it together and spoon it over your ham, the last 1/2 hour of cooking.

Printable Recipe
Serves 4-6

Round steak works well--probably a pound or two, I don't know. Cut it into strips and flour it, then brown it in oil or butter

Add:
2 c. water
4 beef bouillon cubes
1 can cream of mushroom soup
1 can mushrooms, drained

Stir together and let simmer for an hour.

Add:
1 c. sour cream right before serving

Serve over noodles (1 box or 1 lb package: twistie or farfalle work well) and fret that it’s not as good as your mom's.

Holly's Note:
This is my mom's recipe and no matter what I do, it’s never as good as hers. So every time she visits, we have her make it for us!

1 pork tenderloin
3-5 potatoes, depending on size
2-3 carrots or a couple of handful of baby carrots
1 onion
3-5 garlic cloves

Season the tenderloin with salt and pepper or your favorite seasoning. Brown the tenderloin on all sides.  I used some bacon fat which is what the original recipe called for, but you could certainly use oil.

Transfer the browned pork to your crock pot and deglaze pan with a cup of water or stock.  Using stock would add more flavor. Pour liquid over pork.

Peel and chop the potatoes and carrots.  Chop the onions.  Peel the garlic. Spread the veggies over the pork and add enough liquid to almost cover the vegetables.

Cover and cook on low for about 8 hours.

When finished, transfer meat and veggies to a platter.  Pour the liquid into a pan and bring to boil to make gravy.  I make gravy by blending a tablesoon or so of cornstarch into a 1/2 cup cold water and adding it to the boiling mixture.  Let simmer for several minutes and serve.

Holly's Note:
I had a pork tenderloin in my freezer that needed to be eaten.  So, I found the original recipe at How to Cook Like Your Grandmother and like everything I do, I modified it.  I used our favorite all-purpose seasoning in addition to salt and pepper and we still thought this was a little bland.  I'm thinking of adding some chopped apple to it as well, because apples and pork go so well together.

Printable Recipe

4-5 chicken breasts, cooked and cut into bite-size chunks
1-2 pkgs frozen broccoli/cauliflower blend, parboil for 1 minute and drain
3 cans cream of chicken soup
3/4 cup mayonnaise
3/4 t. curry

Mix vegetables with soup, mayonnaise, and curry. Add chicken pieces, mix well. Dump into a 9 x 13 pan.

Top with the following:
1/2 c. melted butter
1/2 c. grated Parmesan cheese
2 c. bread crumbs

Mix together and spread over the top of the casserole. Bake at 350 for about 35-40 minutes or until bubbly.

Printable Recipe

2 boneless chicken breasts
1 T. olive oil
2 tomatoes, diced
2 T. minced garlic
1/2 t. Mrs. Dash Tomato-Basil-Garlic seasoning
1/4 cup fresh basil, minced

Grill the chicken breasts. While the chicken is cooking, saute the tomatoes and garlic in olive oil over low heat, until the tomatoes are soft. About 10 minutes. Stir in the seasoning and about 1/2 the basil. Saute for another 2 minutes. Top each chicken breast with some of the tomato mixture, sprinkle with the remaining basil.

This is really good with salad and wheat bread rolls.

Holly's Note:
This recipe originally came from the cookbook Eating for Life, by Bill Phillips. It called for capers instead of garlic, but we prefer the garlic, so I changed the recipe and renamed it. ;) The Mrs. Dash seasoning really adds flavor. It's easy to double or triple.

Printable Recipe

2-3 chicken breasts, cooked and shredded
2 cups of frozen veggies (whatever you like, broccoli, corn, peas, carrots, mix them all together), parboiled for one minute
1 cup of cooked noodles
1 can cream of mushroom soup
1 cup of mayonnaise
2 t. Worcestershire sauce
1 can mushrooms, drained
1 cup grated cheddar cheese
1 t. season salt
2 eggs, beaten
4 t. minced onion

Mix it all together and put in a 9 x 13 pan. Top with crumbled crackers (any kind will do, we like Ritz). Bake at 350° for 30 minutes or until bubbly.

Holly’s Note:
This is one recipe that a dear friend brought to us when I was on bed rest during one of my pregnancies. It’s good, easy and freezes well.

Printable Recipe

1 1/2 lb. pork tenderloin
6-8 carrots
16-20 new potatoes, cut in half
1 medium onion, cut into wedges
1 T. olive oil
2 t. rosemary
1 t. sage

Place pork and vegetables in a greased pan. Drizzle with oil and sprinkle with herbs and some pepper.

Bake at 450 for 30-40 minutes or until a meat thermometer reads 165.

Printable Recipe

1/2 pound ground beef
1/2 pound bulk Italian sausage
1 clove garlic, minced
1 T basil
1 can stewed tomatoes
2 small cans tomato paste

Brown beef and sausage together. Drain. Add garlic and basil. Stir. Add tomatoes and tomato paste. Mix together and simmer for 15-20 minutes.

This is the same sauce that is the base for my Best Ever Lasagna. I like to make the sauce alone, triple the recipe and then freeze it in 2-3 cup batches. It's easy to thaw for spaghetti or Penne Pasta Casserole.

Printable recipe


Photo from Pioneer Woman.  I didn't get my own taken, I will replace this one with mine the next time I make this.

~3 pounds Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
1/2 cup milk plus about 2 cups for gravy
2 eggs
2 1/2 cups flour plus extra for gravy (I just used some of the remaining flour from coating for the gravy)
2 t. seasoned salt
3/4 t. paprika
1 1/2 t. black pepper
~ 1/2 cup oil for frying

Instructions (from Pioneer Woman)

Begin with an assembly line of dishes for the meat: milk mixed with egg in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat.

Work one piece of meat at a time. Season both sides with salt and pepper, then dip in the milk/egg mixture. Next, place the meat on the plate of seasoned flour. Turn to coat thoroughly. Place the meat back into the milk/egg mixture, turning to coat. Place back in the flour and turn to coat.
(So: wet mixture/dry mixture/wet mixture/dry mixture.) Place breaded meat on the clean plate, then repeat with remaining meat.

Heat oil in a large skillet over medium heat. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. Cook meat, three pieces at a time, until edges start to look golden brown; around 2 to 2 1/2 minutes each side.

Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked.

Gravy:

After all meat is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan. Allow grease to heat up.

Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk.

Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned.

Serve meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

Holly's Notes:
I have 1/2 a beef in my freezer or, rather, what's left of 1/2 a beef. We're making inroads on it very quickly.  Included in the mix of cuts are some cube steaks and so I prevailed upon the Pioneer Woman's cookbook for a recipe to cook Chicken-Fried Steak.  Her original recipe called for cayenne pepper and while I added it, I don't think I'll add it again.  It gave the crust a kick that I didn't think it needed.  


This was a hit.  My family enjoyed it and said it was definitely one to fix again.

Printable Recipe

Cook one package of mini penne pasta as directed. Drain.
Add one jar of your favorite pasta sauce or about two cups-ish of Pasta Sauce.
I add extra dried basil and a minced garlic clove.
Mix it all together with some grated mozzarella (or Italian blend) cheese: about one cup or to your tastes.

Put it in a round casserole dish and bake for about 25 minutes.
Serve with salad and garlic bread (or the Herbed Bread Rolls).

Holly's Note:
This is one of our favorite, quick and easy meals. If you like a good, meaty pasta sauce, then use this delicious pasta sauce recipe that includes both ground beef and ground sausage.

Printable Recipe


1 box (1 lb) pasta (many people like spaghetti or linguine, but we like penne)
4 eggs
1/4 cup heavy cream
1 t. red pepper flakes (or more to taste)
salt and pepper to taste
1 12 oz package of bacon or about 8 slices, diced
1/2 cup diced onion
Parmesan Cheese

While the pasta is cooking, whisk together the eggs, cream, red pepper flakes, salt and pepper.  Set aside.

Brown the onions and bacon together until done.  Drain all but about 2 T of drippings.  When the pasta is finished, drain it and immediately return it to the hot pan.  Pour the bacon/onion mixture over the pasta.  Pour the egg/cream mixture over the pasta and toss it together until coated.  The hot pasta is what sets the eggs.  Sprinkle with Parmesan and parsley if that floats your boat and serve.

Serves 4.

Holly's Note:
You can also add 1/4 cup of butter to the pasta when you add the egg mixture.  I cook the bacon and onions together because I think it gives a better flavor.  I also leave some of the bacon drippings in because of the flavor and, let's face it, this isn't a recipe you make when you're looking to count calories anyway.  So, why skimp?


As far as the eggs go:  you want at least 1 egg for every 100 g of pasta, so a one pound box of pasta would take 4 eggs.  I usually use 1/2 a box of pasta and 4 eggs anyway.  It's creamier that way.

Printable Recipe
Serves 4-6

1 lb. ground beef
1 can refried beans
1/2 cup diced onion
1 small can tomato sauce
1/4 t. Mrs. Dash Southwestern Chipoltle seasoning
1 can/jar red enchilada sauce
10 flour tortillas
cheddar cheese

Brown the ground beef, drain and add onions, beans, tomato sauce and seasoning. Stir together until well mixed. Place about 2-3 Tablespoons of beef mixture onto a tortilla, top with a spoonful of enchilada sauce and some cheese. Roll and place in greased 9 x 13 pan. Mix remaining enchilada sauce with the remaining meat mixture and pour over the top of the enchiladas. Sprinkle with cheese. Bake at 350 for about 30 minutes.

Serve with Spanish Rice, corn and salad.

Holly's Note:
This was another one of those recipes I just put together. I found several somewhat similar recipes online and then just concocted my own. These were yummy. Even my picky 8 year old said they rocked!

Try Chili Kenos, of our favorite, quick, stove top dinners here.  You can have this on the table in, literally, 30 minutes.

Printable Recipe


3/4 cup chopped onion
1/2 cup chopped celery
2-3 T butter
6 cups cubed peeled potatoes
4 cups water
3 cups milk
4 teaspoons chicken bouillon granules or 4 bouillon cubes
1/2 teaspoon salt
1 teaspoon pepper
2 T cornstarch
1/4 cup water
3-4 cups shredded cheddar cheese
1/2 pound cooked ham, diced
1 can corn, drained

In a large sauce pot, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.

Stir in 3 cups milk, bouillon, salt and pepper. Add ham.  Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese, stir until melted.

Serves 6-8

Holly's Notes:
I found the original recipe at Taste of Home and modified it like I do all my recipes!  It's delicious and even better in bread bowls.  It also keeps well in a crock pot.

Printable Recipe
~1 large pizza or 6 small

1 cup warm water
1 T. yeast
2 T. oil
2 T. sugar
1 t. Italian seasoning
1 t. salt
2 1/3 to 3 cups flour
Pizza sauce to taste
Cheddar cheese to taste
Mozzarella cheese to taste
Your choice of toppings

Stir sugar into water, add yeast and proof for 10 minutes. Stir in salt, seasoning and oil. Add about 2 cups flour and mix, forming a small ball. Add flour as needed and knead until smooth and elastic--about 10 minutes. (I put it in my mixer with a dough hook.)

Place dough in a greased bowl and let rise until doubled--about 45 minutes.

Roll it out and top with sauce, cheeses and toppings. It will make 1 normal size pizza or about 6 smaller ones. Bake at 400 degrees for about 20 minutes.

Holly's Note:
My boys like making their own individual pizzas. You can also do calzones instead of pizzas. Bake for about 25-30 minutes.

Printable Recipe
Serves 4, depending on how many chicken breasts you use

boneless chicken breasts
bread crumbs
grated Parmesan cheese
eggs
pasta sauce
shredded mozzarella
couple T. oil

Beat the eggs, place them in a pie tin or flat plate. Mix the bread crumbs and Parmesan cheese together and place in another flat plate. Flatten the chicken breasts, dip in the egg mixture and then in the bread crumb/cheese mixture. Lightly brown the chicken breasts on both sides, in oil. Place in a greased pan. Pour pasta sauce over the top and sprinkle with mozzarella cheese. Bake at 350 for about 30 minutes.

Serve with baked potatoes.

Holly's Note:
This is one of those recipes where I don't have or use precise measurements. You just use what you need. If you're only doing one or two breasts, use one egg. If you're doing more, use more. One or two chicken breasts probably only needs about 1/2 cup bread crumbs and 1/4 cup Parmesan, but I just eyeball it. It's easy to double or triple. Similar recipes are often called Parmesan Chicken, but we've always called it Mozzarella Chicken.

This is super easy and very good with baked potatoes. Even my picky eaters like it.

Printable Recipe

1 lb. ground beef
chopped onion
chopped carrots
chopped celery
1 pkg. taco seasoning or 2 T of homemade Taco Seasoning
1 can corn, do not drain
1 can kidney beans, drained
1 can white beans, drained
1 can tomatoes
1 small can tomato sauce
2 cups water

Brown the meat, drain. Add the holy trinity of veggies: carrots, celery and onions, and saute. Add the water and taco seasoning. Mix well. Add the corn, beans, tomatoes and tomato sauce. Stir and simmer for about 30 minutes. Serve with shredded cheddar cheese and tortilla chips.

Printed Recipe
Serves 4

1 lb ground sausage
3 slices bacon, diced
1 small onion, diced
1/2 packet stuffing mix or about 1 cup crushed croutons, or 1 cup bread crumbs, which you can then season to your taste (If I use bread crumbs, I season them with sage and poultry seasoning)
1 egg, beaten
1 sheet frozen puff pastry, thawed

Open the puff pastry to form an oblong about 10" by 8", if it isn't already oblong shaped. When unfolded, there should be three distinct sections.

Mix the sausage, bacon, onion, and stuffing mix together with about 3/4 of the beaten egg to bind.

Spread the sausage mixture down the center of the pastry, leaving about 1 to 1/2 inch at each end. Cut diagonal strips, about 1" wide down the length of each side of the pastry (see diagram below). Plait the strips across the sausage mixture, sealing well. (A little water will seal the pastry edges together.) Glaze with the remaining egg.

Place on a baking tray and bake at 375 for about 35 minutes, or until the pastry is golden brown.

Holly's Note:
This is one of my husband's favorite meals from his British childhood. My father-in-law wrote out recipes for me. This one included the hand-drawn diagram for cutting the puff pastry. I always called it a Sausage Plait, but my husband calls it Armadillo Pie!

And before you ask, it's like a meatloaf, you don't cook the sausage ahead of time.