I have tried fish for years and never liked it. I kept hoping I would find something I liked because I knew many health benefits were associated with fish. Then my husband tried this recipe and I found a fish I could stomach. I like tilapia and I really liked this recipe. The cilantro butter is amazing!

Skillet Fillets with Cilantro Butter

Any mild white fish such as cod, flounder, or orange roughy would also be delicious in place of tilapia. Serve these brightly flavored fillets with sautéed spinach or a green salad

(Photo courtesy of Cooking Light)

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YIELD:

4 servings (serving size: 1 fillet and about 2 teaspoons cilantro butter)

• COURSE: Main Dishes

Ingredients

• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 4 (6-ounce) tilapia fillets
• Cooking spray
• 1 lemon, quartered
• 2 tablespoons butter, softened
• 2 tablespoons finely chopped fresh cilantro
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon paprika
• 1/8 teaspoon salt

Preparation

• Combine first 3 ingredients; sprinkle over both sides of fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Coat both sides of fish with cooking spray; place in pan. Cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish on a serving platter; squeeze lemon quarters over fish.
• Place butter and remaining ingredients in a small bowl; stir until well blended. Serve with fish.

Nancy Hughes, Cooking Light
JANUARY 2006

Marian's Sloppy Joes

I had to search for this one the other day so I will post here so it is easily accessible.

Dale's comfort food.

Marian's Sloppy Joes

(extra can be frozen)

Brown:

* 2 lbs. hamburger

* small/medium onion chopped (based on preference)

Turn to low and add:

* salt/pepper (based on preference)

* 2 cloves garlic cloves, minced

* 1/2 cup ketchup

* 1 Tbsp Worcestershire sauce

* 4 to 5 drops smoke flavoring

* Tomato sauce -- enough to create consistency of cottage cheese

* 4 to 5 drops Tabasco sauce (OPTIONAL)

Simmer for 10 minutes. Serve on buns.

Salsa Pork

Adapted from one of my favorite recipe bloggers. We have made this twice now. Very easy and the bonus is it can be made in the crock pot.

I serve it over brown rice.

(Photo courtesy of Taste and Tell)

Salsa Pork

serves 6-8

prep time: 10 minutes + 25 minutes
cook time: 6-8 hours

2 pounds boneless pork roast
1 cup prepared salsa verde
1 cup chicken broth
1 small onion, thinly sliced (about 1 cup)
1 teaspoon ground cumin
1/2 can diced tomatoes OR 2 plum tomatoes chopped
1/2 cup chopped fresh cilantro, divided
1/2 cup sour cream
rice, for serving

Trim the pork of fat. Cut into 2-inch cubes and rinse. Place in a slow cooker.

(Note: I use a frozen lean pork top sirloin and cut it up once it cooks for 1/2 the time so the flavors meld.)

In a saucepan, combine the salsa, broth, onion and cumin and bring to a boil over high heat. Add in the tomatoes and pour the mixture over the pork. Cook on low until the pork is tender and pulls apart, 6-8 hours.

Transfer the pork to a large bowl and shred. Cover to keep warm.

Add the liquid and vegetables from the slow cooker into a large saucepan. Bring to a boil, skimming the fat from time to time, until thickened slightly, about 20 minutes. Add the pork into the liquid along with 1/4 cup of the cilantro. Heat through.

To serve, ladle the pork mixture over a bed of rice. Garnish with the remaining cilantro and the sour cream.

Stuffed Pizza Rolls and Dipping Sauce

When I saw these I knew I had to try them. They were awesome! I used my normal pizza sauce posted on this site and filled them with ham, cheese and pizza sauce. I'm going to post the original recipe because I am positive Dale would have liked it better. I'll have to try this version soon.

Again, this recipe is from Taste and Tell.

(photo courtesy of Taste and Tell)

Stuffed Pizza Rolls and Dipping Sauce
adapted from Our Best Bites Cookbook

serves 6-8

total time: 40 minutes

1 roll refrigerated pizza dough
1 1/2 cups shredded, cooked chicken
1/2 pound bacon, cooked and crumbled
1/4 pound cheddar cheese, cut into small cubes
1 package powdered ranch dressing mix
1 1/2 tablespoons powdered Parmesan cheese
1/2 cup milk
1 cup mayonnaise

Preheat the oven to the heat specified on the pizza dough package.

Unroll the pizza dough onto a lightly floured surface. Pat or roll the dough so it’s about 12×8 inches. Use a pizza wheel to cut the dough into 24 squares.

In a bowl, combine the chicken, bacon and cheese. Place some of the filling in the middle of each square of dough.

When all the dough squares have the filling on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam-side douwn in a lightly sprayed pie pan.

Brush the tops of the dough balls with olive oil or melted butter. In a small bowl, combine 1 teaspoon of the packaged ranch dressing mix iwth the 1 1/2 tablespoons of powdered Parmesan. Sprinkle the mix over the dough balls.

Place the pan in the oven and bake for 15-20 minutes or until golden brown on top, checking them every few minutes after 10 minutes.

While the pizza rolls are cooking, prepare the dipping sauce. Mix the remaining powdered ranch dressing mix with the milk and mayonnaise. Serve with the pizza rolls.

Classic Lasagna Recipe

This is the recipe I have used since I got married. I could not find it so I had to search for it and decided to post it so I can find it next time.

American Beauty Classic Lasagna

Servings 8

For a complete meal serve with bakery garlic bread and green salad.

Ingredients

1 pound(s) Ground beef (I use Papa Mack's spaghetti sauce in place of ground beef and spaghetti sauce)

3 cup(s) Spaghetti sauce, about 28 ounce jar

16 oz package(s) Lasagna noodles, uncooked

4 cup(s) Ricotta cheese(I use cottage cheese)

2 cup(s) Mozzarella grated cheese, divided

1/4 cup(s) Parmesan cheese, grated

2 Eggs

1 tablespoon(s) Parsley, chopped, fresh

1 teaspoon(s) Salt

1/4 teaspoon(s) Black pepper

Directions

In a large skillet, brown meat; drain. Stir in spaghetti sauce; simmer 10 minutes. Cook pasta according to package directions; drain. Lay flat on foil to cool. Heat oven to 350 degrees. In large bowl, stir together ricotta cheese, 1 1/2 cups mozzarella cheese, Parmesan, eggs, parsley, salt and pepper. Spread about 1/3 cup meat sauce on bottom of 9x13 pan. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one third cheese mixture over pasta; spread with about 3/4 cup meat sauce. Repeat layers TWICE, beginning and ending with pasta. Top with remaining meat sauce a=; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired. Cover with foil. Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 additional minutes, or until lightly browned. Let stand 10 minutes before cutting.

Make ahead directions: Prepare as directed above. Do not bake. Cover tightly with plastic wrap and then foil. Freeze up to 2 months or refrigerate up to 48 hours. Remove foil and plastic wrap; replace foil. If frozen bake at 350 degrees 2 hours and 15 minutes. Remove foil and bake for 10 additional minutes or until lightly browned. If refrigerated, bake at 375 degrees 50-60 minutes or until hot and bubbly. Remove foil; bake 10 minutes longer or until lightly browned. Let stand 10 minutes before cutting.

To make individual portions, prepare as directed in recipe above. Refrigerate unbaked lasagna overnight. Cut into 8 to 12 squares (serving size pieces). Place each piece in small microwave safe dish. Cover tightly. Freeze up to 2 months. Thaw in refrigerator over night. Microwave each dish, loosely covered at HIGH 2 1/2 to 3 1/2 minutes or until hot and bubbly.

Chicken and Almonds

This recipe came from Becky Pulver. One of our family favorites.

2 c rice

3 cans cream soups (I use 4 cream of chicken and cream of celery)

4 chicken breasts (1 use 3)

Parsley

1 cube (1/2 cup) butter melted (I do not always put the whole amount - sometimes just half)

½ c milk

Parmesan cheese

Sliced almonds

Mix soups, milk and butter together. Set aside 1 can of soup mixture. Add rice to remaining soup mixture. Pour into 9x13 baking dish. Cut chicken into small pieces and put over soups and rice. Pour remaining can of soup mixture over chicken. Sprinkle parmesan cheese, parsley and almonds on top. Bake at 350 for 1 ½ hours. Makes 8 servings.

Pinto Bean Nachos

I use just the beans for taco salad, burritos, etc. I have added cumin to my year supply since it goes well with beans.


Garlic and cumin-infused refried beans top freshly baked tortilla chips, which are sturdy and hold up well under the assortment of toppings. You can use black beans in place of pinto beans, if you prefer. If the bean mixture is too thick, stir in a little hot water.

Yield: 6 servings


12 (6-inch) corn tortillas, quartered
Cooking spray
1 tablespoon canola oil
2 teaspoons ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
2 (15-ounce) cans pinto beans, undrained
1 cup (4 ounces) crumbled queso fresco
1 cup bottled salsa
1 cup diced peeled avocado
6 tablespoons chopped fresh cilantro

Preheat oven to 425°.

Arrange half of tortilla wedges in a single layer on a large baking sheet; lightly coat wedges with cooking spray. Bake at 425° for 8 minutes or until crisp. Repeat procedure with remaining tortilla wedges and cooking spray.

Heat oil in a medium saucepan over medium-high heat. Add cumin, chili powder, and garlic; cook for 30 seconds, stirring constantly. Add pinto beans, and bring to a boil, stirring frequently. Reduce heat to medium, and simmer 10 minutes. Partially mash bean mixture with a potato masher until slightly thick. Place 8 chips on each of 6 plates. Spoon about 1/2 cup bean mixture evenly over tortilla chips on each plate; top each serving with about 2 1/2 tablespoons queso fresco, 2 1/2 tablespoons salsa, and 2 1/2 tablespoons avocado. Sprinkle each serving with 1 tablespoon cilantro.

CALORIES 344 (27% from fat); FAT 10.5g (sat 2.2g,mono 4.8g,poly 2.3g); IRON 3.9mg; CHOLESTEROL 6mg; CALCIUM 232mg; CARBOHYDRATE 52.4g; SODIUM 723mg; PROTEIN 13.5g; FIBER 11.7g

Cooking Light, JANUARY 2005

Authentic Mexican Beans

I received this recipe from a great Mexican cook after she taught me how to make real tamales. I decided I will never make tamales since they take so much time however, I have made these beans a couple times.

Cook in a crock pot all night:
1 or more slices bacon
1 or 2 Tablespoons canola oil (or shortening)
Pinto Beans (a lot)

After completely cooked cook in a skillet on low heat.
Heat 1 Tablespoon canola oil (or shortening)
Use slotted spoon to put beans in frying pan and mash while frying.
Add a little broth from crock pot to get to the correct consistency. Add 1 to 2 teaspoons salt. Add 2 cups Mexican cheese blend. You can also add 1/2 teaspoon taco seasoning if desired.

Beef and Barley Soup

I received this recipe from Rachel Dansie years ago. It is still one of my favorites.

1 lb ground beef
Salt
Pepper
Onion
1 clove garlic
2-3 stalks celery, diced
3-4 carrots, sliced
2-3 potatoes, diced
1/2 c barley (not instant)
14.5 oz can diced tomatoes
1 tsp thyme
1 bay leaf
6-8 cups water
boullion cubes (1 per cup water)
1 12 oz can V8

Brown ground beef with onion, salt, pepper and garlic. Transfer to soup pot. Add the remaining ingredients. Simmer for a long time.

You can add more vegetables if it seems to soupy or adjust spices to taste. After simmering mix a little corn starch and water to thicken.

This recipe could easily be adapted to a crockpot.

Tammy's Cheesy Italian Tortellini

Notes from Tammy first, then the recipe.

Here's one of our family favorites! I also listed the substituted ingredients for what I usually have on hand for my children's liking or for the convenience of simply keeping my kitchen clean and still having a fresh, warm dinner on the table on really busy nights!

Cheesy Italian Tortellini

1/2 pound ground beef
Substitution: Preparedmeatballs torn into pieces.

1/2 pound Italian sausage
Substitution: Kiebalsa links cut into pieces or we use a mild sausage.

1 (15 oz) container of refrigerated marinara sauce
1 cup sliced fresh mushrooms (optional)
1 can (14 1/2 oz) diced tomatoes with Italian seasonings, undrained
Substitution: A can of plain diced tomatoes can be used with 1/2 teaspoon of Italian seasoning.
1 package (9 oz) refrigerated cheese tortellini
1 cup shredded mozzarella or pizza style cheese (4 oz)

1. Break beef and sausage into large pieces in 10-inch skillet. Cook over medium heat about 10 minutes, stirring occasionally, or until brown.

2. Spray inside of 4-5 quart slow cooker with cooking spray. Mix beef mixture, marinara sauce, mushrooms and tomatoes in slow cooker.

3. Cover and cook on low heat setting 7 to 8 hours. Stir in tortellini; sprinkle with cheese. Cover and cook on low heat setting about 15 minutes longer or until tortellini is tender. (4-6 servings)

**DO AHEAD** Brown the meat the night before, then just mix the ingredients in the slow cooker in the morning. The sauce can also be prepared in advance and frozen prior to adding the tortellini. Make a double batch and put a jar or two in the freezer for a later time.

**GIFT GIVING** A fun sauce to put in a jar with a ribbon and french bread etc. Can be added to baby gift baskets for the new mom that can be prepared any time!

Wonderful Mashed Potatoes

Wonderful Mashed Potatoes
by: Rachel Dansie

5 lbs potatoes. boil in salted water until tender. drain and start to mash. add 8 oz cream cheese, 2 tsponion salt, 1/4 tsp pepper, 1 C sour cream, 1 tspsalt, 2 tbl butter. whip until smooth. cool and thencover, put in fridge. store up to 2 weeks. Whenready to use place in greased 2 qt casserole. dotwith butter. bake at 350 degrees for 30 min or untilheated through.

I've never had it but others have tried and said it is to die for.

Teresa -- you rave about them. Post a comment!

Dawn's White Chili

White chili recipe that always gets rave reviews.

4 cans Great Northern Beans (or small white beans)
3 cups chicken broth
1 cube chicken bouillon
1 T. garlic powder
2 med. chopped onions
2 cans green chilies (4 oz.)
1 T. oregano
2 T. cumin
1/2 t. cayenne pepper
4 cups diced cooked chicken
1 large carton sour cream
2 cans white corn (drained if you want it thick)
4 cups jack cheese-for topping

Sauté onions in butter and add spices, then add everything else! Yummy.

Greatest Beef Chimichangas

by: Polly Bishop

4lbs. Beef

2Tbs. worcestershire sauce

3Tbs. beef soup base

1lg. onion, diced (I use 1/4C. dried onion)

Salt & Pepper to taste (you may not need this)

1Tbs. garlic powder

2-16oz. bottles green chili sauce

1 C. green onions

3 C. cheese

Large Flour Tortillas

Directions: In cooker or pressure cooker, add beef, worcestershire sauce, soup base, onion, salt and pepper, garlic powder, and 1 bottle green chili salsa. Cook at 15 lbs. of pressure, one hour.

Shred beef. Add to beef, green onions, cheese and 1 bottle green chili salsa. Mix together really well. If you need more sauce, add sauce from beef cooking. Place on large flour tortilla and fold like a burrito, cook in hot oil. Top w/ lettuce, sour cream, tomatoes and garnish with cilantro. I also serve it with my special guacamole, recipe also here. Be ready did to delight your taste buds!

Polly's Curry Sauce

Sauce we use for Hawaiian Haystacks, Chicken Cordon Bleu, mashed potatoes, and Parmesan Chicken Strips

(Picture of curry sauce added 10/18.)

















Polly's Curry Sauce

1 can cream of chicken soup
Almost 1 can of water (based on preference)
1 cup sour cream
1 to 1/2 cups mozzarella cheese
2 chicken bouillon packets
Pepper
Almost 1 tsp ground curry (based on preference)

Mix all ingredients together. Cook over medium heat in a saucepan (stirring continuously) until well blended and smooth.

Mom's Roast Beef

I get alot of compliments on mom's roast. I like mine spicy so I add a lot of garlic pepper and worcestershire sauce.

Worcestershire sauce
garlic pepper
1 can beef broth
2-3 beef cubes
water
1 pkg beefy onion mix

For the first hour cook at 400 for a half hour on each side
then for about 3 hours cook at 300 (I usually cover it until the last half hour)

Melanie's chicken over Rice (crock pot)

4 chicken breasts
1 can chicken broth (garlic or herb)
1 can cream of chicken
1 tbsp worcestershire sauce
1/2 tsp dried thyme
1/2 tsp garlic pepper
1/3 cup watter

Mix everything (except chicken) together. Add chicken

Cook low 7-9 hours high 4-5 hours

French Dip Sandwiches

2-3 lbs rump roast
1 1/2 cups cider
2 cubes beef boullion in
-2 cups water
1 can beef broth
1 clove garlic
1 tsp oregano
2 tsp sugar
1 pkg dry onion soup mix
fresh mushrooms

mix togther in dish

bake 300 for 3 hours

Chicken Squares

2 cups chicken (shredded)
3 oz cream cheese
1 tbsp green onion
2 tbsp milk
2 tbsp butter (softened)
1/4 tsp salt
1/8 tsp pepper
1 pillsbury cresent roll dough
(1 pkg chicken gravy- this is optional. We pour it over the chicken squares when they are done)

Mix cream cheese, butter, and milk. Add onions & chicken. Using 2 pillsbury cresent roll triangles make a square. Put 1/2 cup chicken in center. Fold corners in and seal.

Bake 375 for 20 minutes