Angel Hair Pasta

Submitted by Janet Lemmon

Ingredients:

3 med-sized bunches of broccoli 4 carrots, peeled and sliced 1 Tbs. dried onion 3 chicken breasts. 1 can chicken broth 1 cup shredded mozarella cheese 1/2 cup shredded parmesan cheese 4 Tbs. dried basil Salt and pepper 1 pkg angel hair pasta Grated Parmesan cheese Fresh ground pepper

Directions:

In a saucepan, boil carrots and dried onion until tender. While the carrots are cooking, cut chicken into bite-sized pieces and cut broccoli into pieces. In a large pot, boil broccoli for 5 minutes or until al dente. Do not overcook the broccoli. While the broccoli is cooking, nn a deep skillet, brown chicken pieces and pat dry to remove excess liquid. Turn to medium heat. Drain broccoli and carrots and add to chicken skillet. Sprinkle 1/2 of dried basil, cheeses, and salt and pepper. Gently stir. Repeat using the remaining ingredients. Combine gently and simmer on low heat. Cook pasta according to package directions. Serve chicken mixture of angel hair pasta. Top with grated parmesan and fresh ground pepper.

Quick Ham Fried Rice (Family Dinner Cookbook)

Submitted by Janet Lemmon

Ingredients:

2 C cooked rice (day old) 2 Tbs. vegetable oil 1 egg, well beaten 1/2 cup diced ham (can add more) 2 green onions, chopped 1/2 cup frozen peas and carrots 1/2-1 Tbs. chicken bouillon 2 tsp. soy sauce

Directions:

Heat 1 Tbs. oil in large skillet. Scramble egg, remove from pan, and in the same skillet heat remaining oil. Sti- fry ham and rice until ham starts to brown.(Day-old rice works best, because it is drier than fresh-cooked rice. I usually use fresh and it works, it's just a little more sticky) Add green onions, peas, and carrots, and stir-fry until vegetables are cooked through. Sprinkled with bouillon and soy sauce. Return scrambled egg to skillet and mix well.

Soft Pretzels (adapted from the Family Dinner Cookbook)

Submitted by Janet Lemmon

Ingredients:

1 Pkg active dry yeast 1 1/2 cups warm water 1/2 cup brown sugar 4 cups flour Baking soda Kosher Salt Grated cheddar cheese, marinara, Ragu cheese sauce -Optional

Directions:

Combine yeast, warm water, and sugar together. Let stand 5 minutes. Add flour (I add 3 and then add the last gradually until dough is not quiet sticky. Beat with dough hook (or knead on floured surface 6-7 minutes) until smooth. Let rest 5-10 minutes. Meanwhile, fill a large saucepan 3/4 fulll with water. For every cup of water, add 2 teaspoons baking soda to the pan. Bring water and soda to a boil.

Divide dough into 12 pieces. (This can be adjusted according to how big you would like the pretzels to be.) Roll each piece into a rope and fold into a pretzel. Drop each pretzel into low-boiling water for about 10 seconds. Remove with slotted spoon. Place pretzels on greased baking sheet or stone and sprinkle with kosher salt.(Note- to reduce pretzels sticking to the stone, I wipe the slotted spoon across a towel before I place them onto the stone.)

Bake at 450 degrees for 8-9 minutes or until golden brown. Remove from pan/stone immediately, place on cooling rack, and quickly sprinkle grated cheddar cheese on top to melt. Dip in Marinara sauce or Ragu cheese sauce. This recipe may be used to make pretzel bites by cutting dough into 1 1/2 inch pieces.

Zuppa Toscana (low carb)

Submitted by Janet Lemmon

* Original recipe found on Hip2Save.com

Ingredients:

1 lb. mild Italian sausage

1 onion, chopped 3 colves garlic, minced 1/2 tsp. red pepper flakes (I use 1/4 tsp.) 1/4 tsp. black pepper 1/2 tsp. salt 1 head of cauliflower, cut into flowerets 16 oz. chicken broth 1 quart water 1 tsp. chicken bouillon (if desired for extra flavor) 3 cups kale or Swiss chard chopped 1 cup heavy cream

Directions:

In a soup pot, crumble and brown sausage over med-high heat. Add onion and garlic and cook until translucent in color. Season with salt, pepper, and red pepper flakes. Reduce heat to medium and add cauliflower florets, broth, and water. Stir and add bouillon, if desired. Cook on medium heat until cauliflower is tender, about 15-20.

Reduce heat to low and sprinkle in chopped kale. (I add kale the last 5 minutes of cooking the cauliflower.) Pour in cream and stir well. Serve hot.

4 servings

Keto Chili

Submitted by Janet Lemmon

* Original recipe found on lowcarbspark.com

Ingredients:

1 medium yellow onion, chopped 1 Tbs. olive oil 1 pound lean ground beef 3 garlic cloves, minced 1 medium red pepper, chopped 1/2 C celery, chopped 1/2 cup water or broth 1 28 oz. can crushed tomatoes 2 Tbs. tomato paste 2 bay leaves 1 tsp. oregano 1/2 tsp. salt 1/2 tsp. ground black pepper 1/4 tsp. ground cayenne pepper-optional 2 Tbs. chili powder 1 Tbs. ground cumin

Directions:

In a large pot over medium high heat add the olive oil. Cook the onion, celery, and garlic for about 5 minutes. Add the ground beef and cook until brown. Drain excess grease. Add the rest of the ingredients and stir well. Bring the mixture to a boil, then reduce the heat (low to medium) and simmer for about 25 minutes, occasionally stirring. Remove bay leaves. Let the chili rest a few minutes before serving. May serve with sour cream and cheese.

Egg Roll in a Bowl

Submitted by Janet Lemmon

Ingredients:

2 14 oz. pkgs of bagged coleslaw mix 1 Tbs. butter 1 pound ground sausage 1 1/4 tsp. minced garlic 1 Tbs soy sauce or more to taste

Directions:

In a deep skillet, melt butter and add coleslaw mix. Cover and let steam while cooking sausage, stirring occasionally. In a separate deep skillet, brown sausage. Add garlic to the sausage about 1/2 through. Drain. Add soy sauce to coleslaw and stir. Combine with sausage. Serve while hot.

Colleen's Wonder Bread

Submitted by Janet Lemmon

Ingredients:

Mix together: 1 Tbs. yeast 2 C warm water 2 Tbs. sugar Let sit 5 minutes In a mixing bowl combine: 3 C flour (will need a total of 6 Cups) 1 Tbs. Vital Wheat Gluten 1/2 Tbs. Dough Enhancer 6 Tbs. sugar 1/2 Tbs. salt 2/3 C vegetable oil (can use melted butter or powdered butter)

Directions:

Add yeast mixture and stir well. Slowly stir in 2 cups more flour. Spread 1/2 cup flour on counter, put dough on flour and sprinkle 1/4 cup more flour on top. Knead flour into dough, about 2 minutes. Add a little more flour if too sticky. Place in a bowl sprayed with Pam, and set in a warm place covered with warm, damp towel. Let rise one hour or until dough is doubled in size.

Punch down and shape into two loaves. Place into two greased and floured loaf pans. Let rise another 30 minutes or until double in size. Bake at 350 degrees for 30 minutes or until browned.

NOTE: I only use Lehi Roller Mills Turkey Flour from Costco :) May also use dough for rolls. Cook for 20-25 minutes in a greased pan.

Joyce's Chicken Pot Pie

Submitted by Janet Lemmon

Ingredients:

4-5 Cups chicken breasts, cooked and diced 1-2 stalks of celery, chopped 5-6 Cups potatoes, diced into bite-size chunks, boiled until soft and drained 3-4 Cups carrots, peeled, and sliced (1lb bag) boiled until soft and drained 2 cups frozen peas, cooked -optional 1/2 of a small onion, chopped 6 Tbs butter 6 Tbs flour 3-4 tsp salt-adjust to taste 2 tsp pepper 3 C milk 6 cups chicken broth (leftover from above cooked chicken or canned) 2 Tbs Chicken bouillon 1 tsp Worchestershire sauce -optional 2 boxes of pie crusts (4 total crusts) Makes 2 pot pies

Directions:

In a large pot, boil chicken breasts for 20 minutes. Drain and save the broth. Cool and cut into bite-size pieces. Place in an extra large bowl and set aside. Dice celery and onions and boil in small pot until soft. Carefully drain, and add to chopped chicken. Add cooked carrots, potatoes, and peas. Add salt and pepper and stir well and gently. Set aside. In a large bowl, combine chicken broth and milk. In a deep skillet, melt butter and add flour while stiring constantly with a wire whisk on med-high heat. As soon as it is combined, gradually begin stiring in liquid mixture about 1 cup at a time. As it begins to thicken, add more liquid and stir. Repeat until all of liquid is used. It takes some time. If it seems to be taking an extra long time to thicken, you may increase the heat a little bit or add a little flour to your liquid mixture. Stir constantly. As it is thickening, add the chicken bouillon and salt and pepper to taste. Add Worchestershire sauce. Once the gravy has thickened, remove from heat. Add just enough gravy to the chicken mixture until just soupy. Reserve extra. Stir well and gently. Salt and pepper to taste. In 2 large glass pie plates, lay out one crust at the bottom of each. Fill with chicken mixture. Add a little more gravy to each. Cover with remaining pie crusts. Fold extra crust under and flute the edges. With a knife, slit the top 5-6 times. Cover edges of pie crust with tin foil to prevent burning. Place pies on a large cookie sheet and bake at 425 degrees for 35 min. Remove tin foil and brush with butter the last 15 minutes of baking time. Warm remaining gravy and serve with the hot pie.

Kariane's Corn Bread

Submitted by Janet Lemmon

Ingredients:

1 1/2 cubes butter, softened 1 C sugar 3 eggs 1 2/3 C milk 2 1/3 C flour 1 C cornmeal 4 1/2 tsp. baking powder 1 tsp. salt

Directions:

In a mixing bowl, cream butter and sugar. Stir in eggs and milk. Add flour, cornmeal, baking powder and salt. Mix well. Pour into a greased 9x13 baking pan. Bake at 400 degrees for 25 minutes or until a toothpick poked in the middle comes out clean. Do not overcook. Cut into squares. Serve warm.

Nat's Enchiladas

Submitted by Janet Lemmon

Ingredients:

1/2 cup chopped onion 6 medium sized chicken breasts 1 can chicken broth 2 cups grated cheddar cheese 1 bottle of Picante Mild Salsa 8 oz. cream cheese 1 4 oz. can diced green chilis 10 flour tortillas 1 10 oz. can of mild, red enchilada sauce

Directions:

Boil chicken in chicken broth and enough water to cover for 20 minutes or until cooked through. Drain and shred. In a large skillet, saute onion. Add shredded chicken, salsa, cream cheese, green chilis and 1 cup of the grated cheese. Cook until cheese melts and simmer 1 minute. Spread a small amount of enchilada sauce on the bottom of a 9x13 baking dish. Fill tortillas with chicken mixture. Spoon rolled tortillas with enchilada sauce and sprinkle on the remaining cheese. Bake at 350 degrees for 15-20 minutes.

Chicken Cordon Bleu Pasta

Submitted by Janet Lemmon

Ingredients:

1 pkg. penne pasta (1lb.) 1 cup cooked and cubed chicken 1 cup cooked ham cubed small 1 1/2 cups milk 8 oz softened cream cheese 2 Tbs. dry minced onion 2 cups Swiss cheese, grated Salt and pepper 1 cup Panko crumbs

Directions:

Cook pasta according to package directions, drain and return to pot. Add the chicken and ham and toss.

In a medium saucepan, combine milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently until it becomes a smooth mixture (about 5 minutes). Stir into the pasta. Stir in Swiss cheese and season with salt and pepper.

Place in a 9x13 baking dish and top with Panko crumbs. Bake at 350 degrees for 20 minutes or until warmed through. May broil to brown crumbs if desired. Serve with garlic bread.

Tomato Basil Artichoke Baked Chicken

Submitted by Janet Lemmon

Ingredients:

4 medium sized chicken breasts Salt Italian seasoning 1 Tbs. butter 1 14oz. can/bottle large artichoke hearts, drained and chopped 7 large fresh basil leaves, chopped 2 large roma tomatoes diced small 1 tsp. minced garlic 1/4 cup grated parmesan cheese 8 slices fresh mozarella cheese

Directions:

Preheat oven to 375 degrees. Grease bottom of baking dish. Season both sides of the chicken breasts with salt and Italian seasoning. Place chicken in the greased baking dish and cook for 15 minutes, uncovered. Remove from oven. (Chicken will not be done-)

Combine artichokes, basil, tomatoes, garlic and parmesan cheese together in a bowl. Top each chicken breast with tomato mixture. Top each piece with sliced mozarella cheese.

Continue baking for 20 minutes at 375 degrees, uncovered. Serve with rice or potatoes. You can use the juices from the pan to pour over the chicken and sides.

Cheesy Chicken Broccoli and Rice

Submitted by Janet Lemmon

Ingredients:

2 cups shredded rotisserie chicken 2 cups cooked broccoli florets 2 cups cooked rice 1 can cream of chicken soup 1/2 c mayonnaise 1 1/2 cups grated cheese

Directions:

Preheat oven to 350 degrees. In a large bowl, combine all ingredients and mix well, but carefully. Bake in greased 9x13 dish. May sprinkle the top with a little bit of more grated cheese. Bake for 30 minutes or until it is heated through.