Baked Macaroni and Cheese

Ingredients:
Kosher Salt
2 cups elbow macaroni
2 eggs, beaten
1 14 oz. can evaporated milk + 1/4 cup milk + 1/4 cup water (2 cups total)
1/2 cup margarine, melted
3 cups grated sharp cheddar
1 cup bread crumbs
1 teaspoon paprika
1/4 cup grated Parmesan (can use the fridge kind)

Directions:
1. Preaheat the oven to 350 degrees.
2. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until almost tender, 10 to 12 minutes. Drain, rinse with cold water, and set aside.
3. In a larger bowl, beat the eggs with the milk and 1/4 cup melted margarine.
4. Put half the macaroni into a greased 2-quart casserole dish and top with half the cheddar cheese. Repeat.
5. Pour the milk mixture over the macaroni and cheese.
6. In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni.
7. Bake until brown and bubbly, 40 to 45 minutes. Serve warm.

Kidney Beans and Corn

Ingredients:
2 T olive oil
4 cloves garlic, minced
1/2 red onion, chopped
1 green bell pepper, seeded and chopped
1 T cumin
1 tea ground dry mustard
Ground cayenne pepper to taste
Salt to taste
Black pepper to taste
1 (16 oz) can kidney beans, with liquid
1 (15.25 oz) can whole kernal corn, with liquid

Directions:
1. Heat the olive oil in a large skillet over mdium-high heat and cook garlic and onion until onion is tender.
2. Stir in the green bell pepper and cook until tender but firm.
3. Season with cumin, mustard, cayenne pepper, salt, and black pepper.
4. Stir the kidney beans with liquid and corn with liquid into the skillet.
5. Bring to a boil, reduce heat to medium, and continue cookeing 20 minutes, stirring occasionally.
6. Serve immediately.

Coconut Chicken Curry

Ingredients:
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable or canola oil
2 tablespoons curry powder
1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 red potatoes, cut into chunks
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Jasmine rice (cooked)

Directions:
1. Season chicken pieces with salt and pepper.
2. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn).
3. Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear.
4. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through.
5. Add potatoes, then add coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my fingers before adding), tomato sauce, and sugar into the pan, and stir to combine.
6. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens.
7. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too.
8. Serve with Jasmine rice (or your favorite rice).

Chicken Florentine

Ingredients:
4 skinless, boneless chicken breast halves
1 T Italian dressing seasoning
1/4 c butter
1/2 c half-and-half (I used fat free)
3 t minced garlic
1/2 c grated Parmesan cheese
1 T lemon juice
1 big bag of fresh spinach (sauteed)
1 can cream of mushroom soup (I use half chicken, half mushroom - if you double the recipe you can also use cream of roasted garlic)
1 c shredded mozzarella cheese4 ounces fresh mushrooms, sliced (sauteed)
2/3 c bacon, crumbled

Instructions:
1. Preheat oven to 350 degrees.
2. Place the chicken breast halves on a baking sheet
3. Bake 20 to 30 minutes, until no longer pink and juices run clear.
4. Increase the oven temperature to 400 degrees.
5. Melt the butter in a medium saucepan over medium heat.
6. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
7. Arrange the spinach over the bottom of a 9x13 inch baking dish.
8. Cover the spinach with the mushrooms.
9. Pour half the mixture from the saucepan over the mushrooms.
10. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture.
11. Sprinkle with bacon bits, and top with mozzarella cheese.
12. Bake 20 to 25 minutes in the 400 degree oven, until bubbly and lightly browned.
13. Serve over pasta.

Honey Lime Chicken Enchiladas

Ingredients:
Marinade -
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded
8-10 flour tortillas (I used whole wheat tortillas)
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream

Directions:
1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.
2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.
3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.
4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
5. Put tortillas in 9x13 pan as you go.
6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).
7. Pour sauce on top of the enchiladas.
8. Sprinkle with remaining cheese.
9. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Sun-Dried Tomato Quiche

Ingredients:
3/4 cup Swiss cheese, shredded
3/4 cup Cheddar cheese, shredded
2/3 cup chopped sun-dried tomatoes (packed in oil)
2 T. finely diced onions
1 tea. Italian seasoning
1/2 tea. salt
4 eggs
1 cup half-and-half (I used fat free and it turned out fine)
3/4 cup milk (I used fat free here too)
1 T. flour
One 9-inch frozen pie crust

Directions:
1. Preheat oven to 450 degrees.
2. Bake the pie crust for 5 minutes.
3. Lower the oven temperature to 350 degrees.
4. In a large bowl, whisk all ingredients together.
5. Pour mixture into the crust.
6. Bake for 45-55 minutes or until knife inserted in the center comes out clean.
7. Slice into wedges and serve.

Beef Sukiyaki

Ingredients

1 lb round steak cut into thin strips

1 large onion cut in quarters then sliced length wise or you can dice it

2-3 stalks celery, thinly cut diagonally

4 carrots thinly cut diagonally

Sauce:

1 cup brown sugar

dash garlic

dash of salt

½ cup soy sauce

3 cubes beef bouillon

2 cups hot water

Mix sauce ingredients.

Thickening sauce:

¼ cup cornstarch and 1 cup cold water. Stir until mixed.

Directions

Using just a little oil (1tbsp or less) Brown meat. Add onion and sauce. Cover and simmer 3 minutes. Add carrots and celery cover and simmer 5-8 minutes. Stir after each addition. Add thickening sauce and stir until glossy. Serve over rice.