Love Your Husband Chicken

Three words: Creamy, Warm, Delicious! I made this casserole up tonight with what I had on hand and it was amazingly delicious. I call it Love Your Husband chicken because he said I must love him a lot to feed him this! Very easy to make, and even easier to eat.

Love Your Husband Chicken by Erin Taylor

Preheat Oven to  375deg.

Use a medium casserole dish, or 8 X 9 baking dish, spray with pan spray.

Spread 1 C. Uncooked Rice (I used Jasmine, but any white or long grain rice will do) in bottom of baking dish.

Pour 1 C. Water over rice.

Sprinkle 1 C. Frozen peas over rice.

Lay 6 Chicken Thighs (deboned, no skin, opened up flat) across peas and rice.

Sprinkle with a little salt for flavor.

Chop 1/2 large Red Bell Pepper and sprinkle over Chicken Thighs.

In mixing bowl combine:

1 can Cream of Mushroom, celery, or chicken soup,
1 C. finely grated Parmesan Cheese
2 tsp. Garlic powder or salt
1 C. Water

Pour sauce mixture over chicken. Using a spoon, move each chicken piece aside to allow sauce to seep down through the cracks on the sides and in the middle.

Finally, chop two slices of uncooked Bacon and sprinkle on top of casserole. Place, uncovered, in preheated oven and bake for 1 hour until sauce is bubbly and beginning to brown a bit on the sides, and chicken is fully cooked in the middle.

 

Kung Pao Chicken

This asian dish cooks up quickly, despite the long list of ingredients, and tastes delicious! (This image is taken from Uchinatravel.com. I was going to take a picture of mine, but we ate it all, and an empty plate wouldn't be as attractive.)


Kung Pao Chicken (and/or Lettuce Wraps*)  by Erin Taylor
serves 4

Chicken and veggies:
3 Tbsp canola or peanut oil
1 C. chicken breast, cubed (would also work great with shrimp!)
1 C. chopped celery
1/2 C. chopped red bell pepper
2 green onions, chopped
1/2 C. carrotts, chopped
1/2 C. snow peas or sugar snap peas
1 tsp. chopped garlic

sauce ingredients:
2 Tbsp hoisin sauce
1 Tbsp.  fish sauce
1/4 C. low sodium soy sauce
2 Tbsp. peanut butter
2 Tbsp. poultry gravy mix
1 C. water
1 tsp. red pepper flakes (omit for no heat, add more for more heat)
salt to taste

1 bag cole slaw mix
cooked rice
salted peanuts (for garnish)
Lettuce leaves (for lettuce wraps, only)

In large skillet or wok, heat oil. Add chopped chicken and cook quickly until chicken begins to turn white. Quickly add remaining vegetables and saute until they become slightly tender. (about 3 minutes.) Turn heat down and add remaining sauce ingredients. Stir and let simmer with lid off until chicken is finished cooking.  (add more water for a saucier dish.)

Place small handful of cole slaw mix onto center of plate. Scoop cooked rice over cole slaw mix. Smother with Kung Pao chicken and sauce and garnish with salted peanuts. Serve immediately.

*For Lettuce wraps, complete instructions for chicken and veggies, and sauce. Add 1/4 C. salted peanuts to mixture. Spoon into large lettuce leaves and roll up.

 

Stuffed Zucchini

This meal could not be simpler, or more delicious.  It takes about 15 minutes to prepare, 30 minutes to bake, and about 3 minutes to devour! Smother with sauteed mushrooms or onions for a beautiful presentation, top with freshly chopped garden tomatoes, or eat by itself for a delicious, easy meal.


Stuffed Zucchini by Erin Taylor

1 box instant stuffing mix (I even used the generic brand and it was delicious!)
1 medium zucchini (about  a foot long and about 3-4 inches across.)
1/2 lb. breakfast sausage (I prefer the kind not in the casings, but you can use the link kind and remove the casings)
Olive oil
salt and pepper

Turn oven on Broil setting.  Slice zucchini in half cross-wise, and then cut each half in half lengthwise.  Scoop out the seedy center with a spoon so you have a nice, smooth chanel running down the length of the zucchini.  Place a sheet of tin foil on bottom of baking sheet. Brush a little olive oil on pan where the zucchini will sit. Place zucchini halves onto foil lined sheet and brush tops with more olive oil. Sprinkle with a dash of salt and pepper and place in oven on middle rack and broil for 10-12 minutes or until tops are browned. (At this point you will begin making stuffing while zucchini is in oven.) Remove zucchini from oven and let cool a few minutes before stuffing. *Turn oven setting to Bake at 375 degrees.*

Prepare stuffing mixture while zucchini is broiling.

Make stuffing according to box directions, omitting butter or oil. (You won't need it with the sausage inside.) When stuffing is made, crumble (uncooked) breakfast sausage into the mixture and stir thoroughly with a wooden spoon (NOT your hands, it's too hot!) until mixed well. Scoop mixture into chanel in zucchini and spread across evenly. Use all the stuffing by heaping it across each zucchini evenly.

Drizzle tops of zucchini with a little olive oil and place in oven set to 375 deg.  Bake for 30 minutes until stuffing is crispy and browned. Remove from oven and let sit a few minutes before serving.

*Optional: You can make sauteed mushrooms or onions to place on top. Makes for a beautiful presentation and an extra pop of flavor, although it doesn't need it!

White Chocolate Mousse Cups

An extremely simple but incredibly elegant pastry! You won't believe how simple it is!

White Chocolate Mousse Cups             by Erin Taylor

1 pkg. frozen Puff Pastry dough (in sheets, not cups)
1 egg white beaten with 2 tbsp. water

* Let pastry thaw for an hour or two before use. Preheat oven to 350 deg. Open up pastry and separate into two sheets. Cut each sheet along fold lines into thirds. Then cut each third into thirds so you have 9 squares per sheet. Spray muffin tin with non-stick cooking spray and place each square into muffin tin, pressing down bottoms and letting corners stick out over edges. (This will also work very nicely with the mini muffin tins). Brush each square with egg white mixture all over inside, and outer edges. Bake at 350 for 10 minutes or until golden brown. Let cool while making mousse recipe.


White Chocolate Mousse

8 oz (1 half bag) White Chocolate Chips (or block white chocolate chopped very small)

2 egg yolks

1/4 C Sugar

1 1/4 C. Heavy Cream

2 egg whites, beaten until stiff peaks form (optional)


Directions

Place chocolate in large bowl and set aside.


Add egg yolks and sugar to a small bowl and whisk until pale in color.


In saucepan over low heat, bring 1/4 C. of the cream to a simmer. Slowly add cream to egg yolk mixture while whisking to temper the eggs. Pour the creamy mixture back into the pan and stir with a wooden spoon until it coats the back of it.


Pour hot mixture (through mesh if it looks lumpy) into white chocolate and stir until completely smooth.


In another bowl whip remaining 1 C. of cream to almost stiff peaks. Fold the whipped cream in with the melted chocolate mixture. Be careful not to over mix, but gently fold. Add whipped egg whites at this point, also folding gently in.


Place in refridgerator for about an hour until ready to use.

*When mousse is cooled, spoon mousse into center of each puff pastry cup. (You may use a decorative tip with a pastry bag to make it look more professional.)  Fill all pastry cups then make ganache recipe below.


Dark Chocolate Ganache
1 C. dark chocolate chips
1/4 C. heavy cream

Heat cream until hot, but not boiling. Place chocolate chips in bowl and pour cream over chips. Let sit for 10 minutes and stirr chocolate until completely melted. If chocolate is too cool to melt, may microwave in 10 second intervals until melted.

Spoon mixture in baggie with small tip of one corner snipped off. (Or use pastry bag). Drizzle chocolate in zig-zags over each pastry. Place in refridgerator to cool and set. You may top each pastry with a raspberry, blueberries, strawberry or orange slice to decorate.

Kicked Up BBQ Sloppy Joes

Sloppy Joes are a fun meal- they are quick, easy, and kids love them. I've taken a recipe my mom always made when we were kids and kicked it up a notch or two, making them a bit more grown up. My son still loves them, though! Try some tonight!

Kicked Up BBQ Sloppy Joes by Erin Taylor

1 lb ground beef
1/4 C. ketchup
1 Tbsp yellow mustard
1/4 C. BBQ sauce
1 Tbsp Brown gravy mix
1-2 Tbsp. Smoked Chipotle Tobasco sauce (my son eats this in Mac and Cheese and loves it!)
1 small can Chicken Gumbo soup, Campbells
1/4 C. water (if needed)


Brown beef in pan, drain any fat. Open can of soup and drain liquid on top; pour into pan with meat. Add ketchup, mustard, BBQ sauce, brown gravy mix and tobasco sauce. Mix thoroughly and cook on medium until thickened. Add water if too dry.  Serve on toasted buns.

Cheesy Chicken and Potato Casserole

                                          
I don't know why, but I have never put chicken with potatoes in a casserole before. Well, I'm not really a casserole kind of girl, really.  However, tonight's crock pot dinner was a total revelation!!! This dish is super easy to prepare, and even more easy to eat! Move over mac and cheese!

Cheesy Chicken and Potato Casserole
                                          by Erin Taylor

1- 30 oz. package shredded or cubed hash brown potatoes, frozen
1 can cream of mushroom soup
1 C. sour cream
1 C. green salsa
1 C. shredded cheddar cheese
1 Tbsp. Chili powder
1 tsp. garlic powder
3 C. cubed chicken

Combine all ingredients in a crock pot. Cook on low for 6 hours. Try to restrain yourself from eating the whole pot!

(this recipe was adapted from THIS recipe on Better Homes and Gardens website. I haven't made it yet, but with smokey cheese it's bound to be good!)

Eggs Elizabeth (cream cheese scrambled eggs)

Scrambled eggs... move on over! I had these eggs at a really nice restaurant in Yellowstone years and years ago and have recreated them with my own flair. These super easy, super elegant eggs will make your ordinary beakfast extraordinary!!!

Eggs Elizabeth ( by Erin Taylor)

6-8 eggs
1/4 C. water

Beat together and add:

4 oz. (1/2 block) cream cheese, softened.

Whisk together. The cream cheese will look more like cottage cheese when beaten in the eggs.

Heat large skillet. Spray with pan spray. Add 3 Tbsp. butter to pan and melt. On medium-high heat pour egg mixture in pan and scrape bottom and sides with spatula continuously until eggs begin to solidify and "scramble" together. Add:

dash of salt to taste.

As soon as eggs are no longer runny remove from heat. Stir it:

1/4 C. chopped parsley

Serve!

Super Easy Scones with Orange Honey Butter

Scones! Gotta love em, right? Well, with orange honey butter they're even better! Try em today!


Rhodes Scones

8 frozen Rhodes Texas Rolls, thawed

deep frying pan with 3" oil, heated.

Press roll dough flat and shape with fingers into about a 4" diameter circle. Place in hot oil and cook on both sides until golden brown. Dust with powdered or granulated sugar for a fancy effect.  Keep warm in warm oven until ready to serve.

Orange Honey Butter

1 stick butter, room temperature
1 Tbsp. grated orange rind
1/4 C. honey

Mix all together and set aside in refridgerator for 15 minutes.  Spread over hot scones and try not to eat too many!!!! Delicious!!!!!

Pu- Pu Pork Loin Chops (grilled asian pork chops)

We don't eat a lot of pork around our house. My husband doesn't like anything with bones, and pork is so easy to overcook and make too dry. I made up this recipe for marinated pork chops (boneless, of course) that is out of this world full of flavor, and soooo tender and juicy, and the whole thing takes about 20 minutes from start to finish! (the name Pu Pu comes from a chicken recipe I make using a similar marinade, and NO, it isn't like Poo Poo!)

1 2-3 lb. Pork Loin Roast, Center Cut
1/2 C. Soy Sauce (I used low sodium and it tasted great!)
1/2 C. Brown Sugar
1 Tbsp. Garlic Powder
2 Tbsp. Olive Oil
*1 Tsp. Salt( needed ONLY if using low sodium soy sauce)

Prepare pork loin. Cut roast into 1" slices (will get about 6 from the roast). Pound out each cutlet until about half the thickness. Mix soy sauce, brown sugar, garlic powder, olive oil and salt in a bowl. Place pieces of pork in a shallow baking dish or bowl and pour sauce over the top. Turn pieces of meat until fully coated. Cover with plastic and let sit for about 10 minutes. While waiting for meat to marinate, preheat your grill. (I used a gas grill outside.)

On medium high heat, place each cutlet on the grill and close lid. Cook on each side about 5 minutes. (When meat is done it will no longer be pink inside, but don't cook too long or it will get tough.)

When finished, to keep your meet nice and tenter place on plate and cover with foil for a few minutes to let the juices soak in before serving.

Great with fried rice, stir-fried vegetables, or a nice asian salad!

Layered Chiffon Pie

Someone asked me once, "How do you make a jello pie?" I had absolutely NO idea! Growing up in Utah it is practically imprinted in your DNA to know every Jello recipe there is, right? I must have missed that somehow! Well, I asked a checkout lady at the grocery store how to make a jello pie. I tried it and it was.... ok. Then, I made one "Erin Style" and it has been one of our summertime favorites every since! It is beautiful,light and fluffy, and super easy! You can use any flavor of jello you like, (lime jello tastes like Key Lime pie with a gingersnap crust!) and it tastes great frozen (like an ice cream cake) or refridgerated! We always make one for Easter because the different striped layers look like Easter eggs!

Layered Chiffon Pie
by Erin Taylor

1- small tub Cool Whip
2 blocks cream cheese, softened (can use lowfat for a lighter dessert)
1/2 C. powdered sugar (or granulated sugar)
1- large tub Cool Whip (or two small)
1 small box Jello (any flavor)
1/2 C. hot water
1 box Nilla wafers (crushed)(or ginger snaps, shortbread cookies, graham crackers, oreos, macaroons)
1/2 C. melted butter

Mix melted butter with crushed cookies and press in bottom of a springform pan (do not make it come up the sides, keep it all on the bottom)

Stir the 2 blocks of cream cheese with the 8 oz. container of coolwhip and 1/2 c. powdered sugar. Spread over cookie crust in pan, make top level and smooth.

Dissolve Jello packet in 1/2 C. hot water.(will not be completely dissolved, and that's ok.) In bowl combine large container whipped cream (reserving about 1 C. to spread on top of dessert when finished) and gently fold in Jello so it is incorporated, but doesn't deflate the whipped cream. Spread this mixture over cream cheese mixture and flatten top. Spread remaining whipped topping over pie and cover with plastic. Place in freezer for 3 hours, or refridgerate until ready to serve.

*For thawed pie, remove from freezer about an hour before serving

English Meat Pies ( or "Pastys" as they call them over the pond.)

When I was in England, one of my main goals was to try their "Pastys" (with a short "a" sound)- pastry covered meat pies. Ever since I saw Harry Potter, I just had to have one. Let me say, the buildup was much more exciting than the actual meat pie itself. In fact, the filling was greyish, bland, and stayed with you for days and days. However, the idea itself is quite enticing on a chilly spring day- a warm meat pie with veggies and a flaky crust. So, I made one myself. And you know? These things are quite tasty!!!! But don't fly all the way over to England to get one, make it in your own home tonight! And, the great thing about this recipe is you can add just about anything you want to the filling!

English Meat Pies *makes 4 large, or 8 small pies
1 box pre-made pie crust (or, you can make it yourself if you have oodles of time!)
1 Lb. Ground beef (or ground lamb)
2 small potatoes, grated
1/2 C. chopped onion
1 C. frozen spinach (or peas, or grated carrot, or mushrooms, or all three!)
1/2 C. grated cheese
1 packet ranch dressing mix, or garlic and herb dressing mix

Preheat oven to 400 degrees.
Brown onions in a bit of oil. Add shredded potatoes and cook until potatoes become more transparent. Add ground beef and brown through. Add frozen spinach and dressing powder, cover and cook until frozen veggies are thawed.

Roll out pie pastry dough until it is a little thinner. Cut in half (for 4 servings) or in quarters (for 8 servings). Place a large spoonfull of filling onto each pastry section and bring both sides up, pinching together across the top until all edges are sealed. (You may have to shape some of the sections before you add filling so they are more uniform.)

Place pies on cookie sheet and bake for 15 minutes, until golden brown. serve warm, or let them cool and you can eat them with your hands! Kids will love these at lunch as well!

Easy Eggplant Parmesan

                                                
If you've never tried eggplant, you're probably wondering "Whaaaaat???" But, this dish is just yummy, crispy, flavorfully, delicious!!!! Aaaaand... it's super easy, so there's really no reason NOT to try it!

1 med. eggplant, (preferably more long than fat.)
2 C. dried bread crumbs (plain or italian style)
1 egg, beaten with 1 tbsp. milk or water
1/2 c. Parmesan cheese (from the can is fine)
1 tsp. garlic powder
Salt

1 can or bottle of favorite store bought spaghetti sauce (or homemade, of course!)

Slice eggplant in rounds about 1/2 inch thick. GENEROUSLY salt each side of each slice and place on papertowel. Let sit for 10-15 minutes. Mix garlic powder, parmesan cheese and breadcrumbs together and place in bowl or large plate. When beads of water form oun outside surface of eggplant, wipe off with papertowel. Heat large skillet with 1/4 C. oil until drop of water crackles and sizzles when sprinkled in oil. (Lower heat to med-high so as to not burn) Dip eggplant slices in egg mixture and then in breadcrumbs. Place in oil and cook for 3 minutes each side until golden brown. Remove from pan and place on paper towels.

Layer 3 or 4 slices on a plate, gently resting on the edge of eachother and cover with spaghetti sauce. Sprinkle with fresh parmesan and serve with noodles of your choice!

Cashew Chicken

by Erin Taylor

I love chinese food! I haven't an Asian bone in my body, but I sure do love the food. I thought up this dish one night and it's one of my favorites now. I have no idea if it's authentic, but it works for this American girl!

2 C. chopped Celery
1 can bamboo shoots
1 can sliced water chestnuts
2 large Chicken Breasts, cubed
1/4 C. low sodium soy sauce
3 Tbsp. chicken gravy mix (or 1 Tbsp. chicken bullion paste)
2 tbsp. corn starch mixed with 1/2 C. water
1 C. additional water for thinning sauce
1 C. cashews
(optional additions: 1 C. cubed zucchini, canned baby corn, 1 sliced red pepper, chopped green onion, 1 c. broccoli florettes, mushrooms) You can add as much as you like and it only tastes better!
*for spicy chicken add 1 tsp (or more) chili garlic sauce (from asian food section)

Pour a little oil in large skillet or wok. Heat and add celery, bamboo shoots and water chestnuts. Cook for about 3 minutes on med-high. Add soy sauce and chicken flavoring. Add pieces of chicken and lower heat to low. Cover and let simmer just until chicken is white- do not over cook! Add corn starch mixture and let sauce thicken. Add more water to desired consistency. Add cashews and let simmer on low, covered, for about 5 more minutes.

Serve over fried chinese noodles and rice or mix with cooked Ramen noodles.

Fantastic Fish Tacos

by Erin Taylor



Fish, you say? Yes! Tillapia is a wonderful "non-fishy" fish with an almost fruity, fresh flavor, and it makes fantastic fish tacos! And they are not heavy deep-fat-fried, but still have a yummy crispy coating.


Fantastic Fish Tacos (serves 4 people, or 8 tacos)
by Erin Taylor

4 large Tillapia filets, halved lengthwise
8 corn tortillas
1 small bag coleslaw mix
1/2 C. Sour cream (lowfat works great!)mixed with 1 tsp. garlic powder and 1 tsp. chili powder. (or, just use plain sour cream, tastes great too!)
salsa
lime juice
Cilantro leaves

Heat large skillet with a little canola oil. Lightly dust tillapia on each side with flour. Salt each side and place in hot skillet. Brown on each side until golden and crispy, about 2-3 minutes each. (Do not over cook! Fish cooks very quickly!) Place on paper towel.
Dollop a small amount (about 1 tsp.) of sour cream mixture into center of tortilla and spread into a strip across the middle. Place one piece of fish in center. Squirt a little lime juice over fish. Cover with cole slaw mix and salsa. Squirt a little more lime juice on top, garnish with some cilantro leaves and serve! (2 tacos per person)

Santa Fe Chicken

by Erin Taylor

This is so easy it's almost like fast food! But good fast food, that's warm and cheesy and yummy....

*Disclaimer: this recipe calls for salsa. I strongly encourage you to use homemade salsa, an easy recipe for which I have included. However, store-bought will work fine.

Santa Fe Chicken

Salsa:
1 Can chopped tomatoes
1 small can whole green chilies, chopped
1 tsp. chopped garlic
1/2 C. chopped cilantro
1/4 C. finely chopped onion
1 Tbsp. lime juice
salt

combine all ingredients in food processor and pulse until pieces are very small. (This is great with chips, too!)

Chicken:
4 med. chicken breasts, boneless

Lightly powder each side of chicken breast in flour. Heat large skillet with 2 Tbsp. oil. Place chicken in oil and cook uncovered for 5 minutes on medium heat. Turn chicken after 5 minutes and cook another 5 minutes. While cooking:

Slice 2 whole garlic cloves in slices. Place garlic in pan and brown for just a minute before adding salsa. Pour salsa over chicken and garlic pieces. Lift up the chicken so the salsa can get underneath it and stop browning. Cover and cook for 6-7 minutes, or until no longer pink inside. (if you really like garlic, which my family does, I put 5-6 whole garlic cloves in, unsliced! It's really good!)

Cover with a generous amount of cheddar or monterey jack cheese, cover and turn off heat. Let sit a few minutes to let cheese melt.

Serve over rice!

Pulled Mesquite Pork

by Erin Taylor


I ADORE pulled pork sandwiches with barbecue sauce! Yummmm! I don't have a roasting pit, or all day to make the most succulent barbecue, so I thought up this great way to get the same effect without all the hassle! It makes a ton, and it can be frozen as well!
*make this roast right before going to bed. It cooks overnight!


1 pork shoulder, boneless or bone-in. (usually about 5 lbs)

Preheat oven to 450 degrees. Remove pork shoulder from wrapping and rinse in water, pat dry with paper towels. Place in roasting pan on rack. (I don't have a roasting pan. I use a large cookie sheet with raised edges- cover the bottom in tin foil, and place a cooling rack for cookies and cakes on it. Then, just place the roast on that! Works like a charm!)

Mix together: 1 packet mesquite marinade seasoning mix (in gravy and seasoning mix section of grocery store)
1 C. salt
2 Tbsp. Sugar
1 Tbsp. pepper
1-2 Tbsp. water (just to make a paste, not too runny!)

Cover the entire roast with the paste. Place uncovered in oven on middle rack and cook for 20 minutes. Lower heat to 250 and leave in oven overnight- about 8 hours. (DO NOT open the oven door!)

When finished cooking, remove from oven and use fork to "pull" the pork off the roast. It should be very tender! You can refridgerate it until ready to heat and serve, or you can place in a crock pot with a little water to keep warm.

Serve on toasted buns with your favorite barbecue sauce! This is a major crowd pleaser!

Chili Verde Enchiladas

*This recipe requires the homemade chili verde recipe found Here. It is FANTASTIC, and super easy once you have made your chili verde.

6-8 uncooked flour tortillas (usually found near the cheese at the grocery store. You can use regular flour tortillas, but trust me, they aren't nearly as good!)
1 can refried beans
1 large package grated cheddar or colby/monterey jack cheese
chili verde

Preheat oven to 375 deg. Heat large skillet or griddle. Heat tortillas one at a time on griddle with NO oil, until bubbles form on top. Flip over and heat until gently beginning to turn golden. Place a couple large spoonfulls of the chili verde sauce in bottom of large baking dish. Place 1 large spoonfull of refried beans in center of tortilla and spread back and forth covering center section in a strip. Cover with generous ammount of cheese. Spoon chunks of chili verde over cheese and roll up tortilla. Stack each rolled enchilada next to eachother, placing closely but not on top of eachother. Pour enough chili verde over the enchiladas to cover each one. Sprinkle with generous ammounts of cheese and bake at 375 degrees for 15 minutes.

Super Easy Black Bean Chili

                                               
by Erin Taylor

This chili is super fast, super easy, and super good! Make some on a cold night and serve with your favorite cornbread and honeybutter! (I use Marie Callendar's brand!)
Easy Mexican Salad recipe follows using same chili! It's delicious!!!


1 lb. ground beef or turkey
1 can chopped tomatoes
1 can corn (drained)
1 can black beans (red beans would work, too, but black has more flavor!)
2 C. water
2 tsp. chopped garlic (or garlic powder)
1 Tbsp. ground Cumin
1 Tbsp. Chili Powder
Salt and pepper

Brown the meat in a pot. (making this all in one pot saves dishes!)Drain any excess fat. Add contents of cans, garic, and seasonings. Let simmer for about 10 minutes. Serve with a dollop of sour cream and shredded cheese.

*hint- this chili is PERFECT as an Easy Mexican Salad! Crumble corn tortilla chips onto a plate. Top with shredded lettuce. Pour chili over the top. Add shredded cheese, sour cream,sliced olives, and salsa. Enjoy!!!

Easy Gyros by Erin

Anyone for Greek? Well, I ADORE a good greek Gyro (pronounced Yeero), and this recipe is very simple, fast, and delicious!

Gyro Meat:
1 lb. ground lamb (ground beef works just fine as well)
1 C. chopped sweet onion
1 C. shredded zucchini (optinal, but a great way to incorporate veggies!)
Greek Seasoning (found in the seasoning aisle at the grocery store)
2 Tbsp. oil

Pour oil in skillet and cook the onions for about 10 minutes, stirring often, until they are soft. Add the meat and brown. Add zucchini and cook for a few more minutes. Drain the excess grease (there will be more if you use lamb, lean hamburger will hardly have any oil at all.)

Place on a pita bread round. Top with shredded lettuce and sliced tomatoes. Top with yogurt sauce (below).

Yogurt Sauce:
1 C. plain, unsweetened yogurt
1 C. shredded cucumber
1/2 C. lowfat sour cream
1 Tbsp. lemon juice
Greek Seasoning
Salt and pepper

combine all ingredients in a bowl. Add greek seasoning to flavor, and salt and pepper if needed. Put on top of gyros, wrap and eat! Delicious!!!

Crock Pot Mac and Cheese

I made this up once for a pot luck at my husband's work and it was sooo creamy and good! It has a smoky flavor from the smoked Gouda cheese, but you can substitute plain Gouda, or any cheese really and it would be just as good! (measurements are not *exact* but this is really a fool-proof dish. I can't remember the exact amount of water I added, so let it cook for a while before you add more water if needed. Again, any cheese combinations would work for this recipe. I even added pepper jack once and it was really good!)

Crock Pot Mac and Cheese

1-8 0z. pkg. Cream Cheese (low fat works fine)
2 C. macaroni noodles, uncooked
1 C. grated Cheddar cheese
1/2 C. grated Smoked Gouda (in gourmet cheese section at grocery store)
1 C. Monterey Jack Cheese
1 Tbsp. Ground Mustard
1 Tbsp. corn starch mixed with 1/4 C. water
2 C. milk
about 4 C. water (enough to just cover the top of the ingredients)
Salt and pepper
*optional- 1 C. crumbled, cooked bacon (this is delicious!)

Add all ingredients to crock pot. Cover and cook on low for 7-8 hours, high for 4-6 hours. Check consistency of sauce before serving, if too thick add milk or water, if too thin mix more cornstarch and water and let thicken for a few minutes before serving.