#3612 - Bacon Lima Bean Soup

(by Shirley McNevich)

3 - 15oz. containers chicken broth
2 - 15oz. cans lima beans (rinsed and drained)
2 large carrots (peeled and sliced thin)
2 large red potatoes (washed, peeled and diced; more if you wish)
2 red bell peppers (chopped)
1 large onion (chopped)
2 ribs of celery (thinly sliced)
1/4 cup butter
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1 cup Half 'n Half
6-8 slices of bacon (cooked and crumbled)

In a Dutch oven add chicken broth, lima beans, sliced carrots, diced potatoes, chopped red bell peppers, chopped onions, sliced celery, butter, salt, pepper and oregano--cook/stir over medium heat until boiling. Once boiling, turn heat back to low, tilt the lid and cook 35-45 minutes or until all vegetables are tender. Taste--add more seasonings as necessary to your taste. Turn heat up a bit--add the Half 'n Half and crumbled bacon--cook/stir until hot but not boiling.

#3494 - Beef and Peppers

(by Shirley McNevich)

1 - 2lb. boneless chuck roast (larger if you wish)
2 TBSP olive oil
1 large onion (cut into bite sized pieces/wedges)
1 green bell pepper (sliced into strips)
1 red bell pepper (sliced into strips)
1 orange bell pepper (sliced into strips)
1 yellow bell pepper (sliced into strips)
3 garlic cloves (minced)
2 TBSP butter
1 - 15oz. can stewed tomatoes OR chopped tomatoes
1 TBSP dried basil
1 tsp. white sugar
1 tsp. garlic salt
salt and pepper (to your taste)
cooked riced for serving

Cut the roast into 1/4" strips. In a Dutch oven over medium heat add the olive oil and the meat strips--cook/stir until browned. Place the meat strips in a bowl but leave the drippings in the Dutch oven. Add the butter, onions, all bell pepper strips and garlic to the drippings--cook/stir over medium heat until they start to get tender. Add the stewed tomatoes, basil, white sugar, garlic salt, salt and pepper--stir. Add the beef pieces--cook/stir until boiling. Once boiling, reduce heat to simmer and simmer for 40-45 minutes or until meat is fork tender. Serve over cooked rice.

#3239 - Grilled Vegetables

(by Shirley McNevich)

1 large sweet onion (separated into rings, then slice rings in half)
1 red bell pepper (cut into strips, then cut strips in half)
1 green bell pepper (cut into strips, then cut strips in half)
olive oil

In a large bowl add sliced onion pieces and bell pepper strips--add a few TBSP of olive oil, then toss to coat. Add more olive oil if necessary. Rip off two large pieces of aluminum foil and spray them with Pam. Dump half of the onions/peppers mixture into the center of each greased piece of foil. Pull up all four sides to make a packet but leave the very top slightly open. Turn outdoor grill to medium and place the packets on the middle or top rack for about 15-20 minutes. After 15-20 minutes, leave the packets on the middle or top rack and while you grill your meats on the lower racks. When your meats are done, remove the onions/peppers packets and dump the contents into a serving bowl to use as toppings for your meats. Cooking them this length will still leave them a little crispy--if you don't like them crispy, move the packets to the bottom rack and continue cooking until tender. You can also substitute other vegetables such as yellow bell peppers, orange bell peppers, squash zucchini, etc.

#3182 - Grilled Kielbasa

(by Shirley McNevich)

1 small can Dole pineapple chunks (drained)
2 onions (cut into chunks)
1 green bell pepper (cut into chunks)
1 red bell pepper (cut into chunks)
1 yellow bell pepper (cut into chunks)
1 orange bell pepper (cut into chunks)
2 lbs. kielbasa--more if you wish (cut into chunks)
1/2 cup cider vinegar
1 1/2 cups apple juice
2 TBSP cornstarch
1/2 cup Domino's dark brown sugar

Thread wooden or metal skewers, alternating between pineapple, onions, all four colors of bell peppers and kielbasa. Place the skewers on cookie sheets. In a saucepan over medium heat add cider vinegar, apple juice, cornstarch and brown sugar--cook/stir until boiling, then turn heat back to medium low and continue cooking/stirring until mixture thickens. Use a pastry brush to brush the cider mixture over the top side of all the skewers. Light grill to medium heat. When ready to grill, place the glazed side of each skewer down on the top grill rack and brush the cider mixture over the tops of all the skewers. Turn/re-glaze often until meat is hot and bubbling and peppers are tender.

#3162 - Grilled Salmon and Asparagus

(by Shirley McNevich)

1/3 cup soy sauce
1/3 cup Domino's dark brown sugar (packed)
1/3 cup water
1/4 cup canola oil
4 - 1/4lb. salmon fillets
garlic powder
black pepper
1/2 lb. asparagus spears
1 red bell pepper (cut into strips)
1/3 cup sliced red onions

Sprinkle garlic powder and pepper to your taste on the salmon fillets. Use your finger to lightly press the garlic powder and pepper into the fillets. In a bowl add soy sauce, brown sugar, water and canola oil--beat with a fork until well mixed. Place each of the salmon fillets into separate small Ziploc bags. Pour 1/4 of the sauce mixture into each bag--carefully squeeze out the air and seal the bags. Refrigerate the salmon fillets for 2 hours. When ready to cook, place a large sheet of aluminum foil on your counter. Remove fillets from the plastic bags and place them on the foil, discarding the sauce. Arrange the asparagus spears, red bell pepper strips and sliced red onions on and around the fillets. Fold up the sides of the foil and crimp the foil top and sides closed. Place the foil packet on a preheated grill. Bake on the grill for about 15 minutes or until salmon fillets are fork tender.

#3138 - Pepper Chicken

(by Shirley McNevich)

2-3 TBSP flour
1 tsp. salt
1 tsp. garlic powder (more if you wish)
1/8 to 1/4 tsp. ground black pepper
2-3 boneless/skinless chicken breasts
2-3 TBSP canola oil OR olive oil
1 onion (cut into strips)
3 small bell peppers (one yellow, one red, one green--cut into strips)
3/4 cup chicken broth

In a bowl add flour, salt, garlic powder and ground black pepper--stir to mix. Dredge the chicken breasts in the flour mixture. In a skillet over medium heat add canola/olive oil and coated chicken breasts--cook until bottom sides are browned, then flip and cook until chicken is tender and no longer pink inside. Transfer chicken to a plate, then add onion and bell pepper strips to the skillet--cook/stir until tender. Cut the chicken into nugget sized pieces--add the chicken pieces and chicken broth to the onion mixture--cook/stir until mixture is hot.

#2806 - Parmesan Crab Dip

(by Shirley McNevich)

2 TBSP butter
1 red bell pepper (chopped)
1 onion (chopped)
2 ribs of celery (diced)
1 - 10.75oz. can Campbell's cream of shrimp soup
1 cup mayo
1/2 lb. grated Parmesan cheese
12oz. lump crab meat
1/2 tsp. pepper
1 can salad size mini shrimp (well drained)
Ritz crackers

In a skillet over medium low heat add butter--melt. Add chopped red bell peppers, chopped celery and chopped onions--cook/stir until tender. Remove from heat. Carefully open the shrimp soup (do NOT shake the can first) and dip out and discard the top half of the soup (which will be mostly watery). In a bowl add the bottom half of the soup, mayo, Parmesan cheese and pepper--stir well. Add onion mixture--stir until mixed. Add the crab meat and stir carefully. Spread the mixture into a greased 8 x 8 glass baking dish. Bake at 325 degrees for 20 minutes. Remove from oven, drain the mini shrimp and sprinkle them all over the top. Return to oven and bake 10 minutes longer. Serve immediately with Ritz crackers.

#2573 - Smoked Sausage Noodles

(by Shirley McNevich)

1 - 12oz. bag medium egg noodles
1/2 lb. smoked sausage (cut into coin shaped pieces, then each piece cut into 4 small pieces)
1 tsp. salt
1/2 tsp. pepper
1/2 cup chopped onions
2 garlic cloves (minced)
2 TBSP canola oil
4oz. sliced mushrooms (drained if not fresh)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
1 1/2 cups water
1 TBSP cornstarch
2 tsp. chicken bouillon cubes
1 tomato (chopped)

Cook egg noodles according to bag directions--drain but do not rinse. In a Dutch oven over medium heat add sausage pieces, canola oil, chopped onions, minced garlic, salt, pepper, sliced mushrooms, chopped green bell peppers and chopped red bell peppers--cook/stir until sausage is browned and onions and peppers are tender. In a small bowl add cornstarch--slowly add water to cornstarch while stirring. Add cornstarch mixture and chicken bouillon to sausage mixture--cook/stir until hot and thickened. Add chopped tomatoes--stir. Add drained noodles--cook/stir until mixed and hot.

#2347 - Black Bean and Corn Salad

(by Shirley McNevich)

1 - 10oz. box plain couscous
1 - 16oz. bag frozen whole kernel corn (thawed and drained)
1 - 15oz. can black beans (drained and rinsed)
4 spring onions (diced--dice both white and green parts)
1 medium red bell pepper (finely chopped)
2 garlic cloves (minced)
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 tsp. salt
ground pepper to your taste

Prepare couscous according to box directions, then drain and cool completely. In a bowl add couscous, drained corn, drained black beans, onions, red bell peppers and minced garlic--toss to mix. Sprinkle salt over the top and crush black pepper over the top--toss to mix. Add lemon juice and olive oil--toss well.

#2089 - Sausage and Linguine Pasta Salad

(by Shirley McNevich)

1lb. sausage (cut into coin shaped pieces)
1 or 2 green bell peppers (diced)
1 or 2 red bell peppers (diced)
3oz. black olives (drained and cut into small pieces)
1 - 8oz. frozen peas (thawed and drained)
olive oil
2 cups uncooked linguine pasta
1 cup Italian dressing
garlic powder
oregano

Cook and drain pasta according to box directions--do not rinse. In a skillet over medium heat add a little olive oil, sausage pieces, diced peppers--cook/stir until sausage is browned and peppers are tender. Remove from heat--cool to room temperature. Add olives and peas--stir. In a bowl add drained pasta, sausage mixture, Italian dressing, a pinch of garlic powder and a pinch of oregano--toss to coat and mix. Refrigerate until cold.

#1997 - Pepperoni Salad

(by Shirley McNevich)

1 box Betty Crocker Suddenly Salad roasted garlic parmesan pasta salad mix
1/4 cup cold water
3 TBSP canola oil
1 cup broccoli pieces
1/2 cup sliced red bell peppers
1/4 cup chopped onions
1/4 cup fresh sliced mushrooms
1 cup pepperoni slices (cut each into 4 quarters)
shredded mozzarella cheese

Cook/drain pasta from box according to box directions. In a bowl add seasoning mix from the box, cold water and canola oil--stir. Add drained pasta, broccoli, red bell peppers, chopped onions, sliced mushrooms and pepperoni pieces--toss to coat. Sprinkle topping mixture from the box over the top of the salad. Spread as much shredded mozzarella cheese over the top as you wish.

#1957 - Chicken Nuggets and Rice

(by Shirley McNevich)

1 bag of your favorite breaded chicken nuggets (baked according to bag directions)--or make your own
4 cups (or more) cooked rice
1/2 of a red bell pepper (chopped)
1/2 of a green bell pepper (chopped)
1 beaten egg
3 to 4 TBSP canola oil

Cook chicken nuggets and rice according to package directions. In a skillet over medium heat add canola oil, chopped red peppers, chopped green peppers and beaten egg--stir and cook until peppers are tender. Make sure that the cooked egg has been broken into small pieces while you stir. In a large bowl add cooked rice and the peppers/egg mixture--stir. Add salt and pepper if you wish--stir. Spread the rice mixture on a serving plate. Arrange baked chicken nuggets on top of the rice mixture. Top with your favorite Chinese food sauce.

#1955 - Vegetables and Noodles

(by Shirley McNevich)

2 cups broccoli pieces
1 cup sliced carrots (coin shaped pieces)
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/4 cup Parkay margarine
8oz. Velveeta cheese (shredded)
2/3 cup milk
2 cups bowtie noodles (cooked and drained according to box directions)

In a skillet over medium heat add Parkay--melt. Add broccoli, carrots, green bell peppers and red bell peppers--cook/stir until almost tender. Turn heat to low--add milk, shredded cheese and drained bowtie noodles--stir/cook until cheese is melted and vegetables are hot and tender. Add salt and pepper if desired.

#1954 - Zucchini and Corn

(by Shirley McNevich)

2 medium zucchinis (washed and sliced thin--do not peel)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
3 TBSP canola oil
2 cups whole kernel corn (drained)
1/2 tsp. garlic salt
1/2 tsp. Italian seasoning
salt and pepper if you wish

In a skillet over medium heat add canola oil, sliced zucchini, chopped green peppers and chopped red peppers--cook and stir until zucchini starts to get tender. Add drained corn, garlic salt, and Italian seasoning--stir/cook until mixture is hot and all vegetables are tender.

#1750 - Kielbasa Chowder

(by Shirley McNevich)

1 large onion (chopped)
1 red bell pepper (chopped)
1 green bell pepper (chopped)
1 tsp. minced garlic
1 pint chicken broth
1lb. kielbasa
5 red potatoes (washed, peeled and diced)
1/2 tsp. black pepper
salt to your taste
1 - 16oz. can Del Monte cream style corn
1 - 16oz. can Del Monte whole kernel corn
1 pint of half and half

In a skillet add a little canola oil, onions, red peppers and green peppers--cook/stir on low heat until tender. In a Dutch oven add onions and peppers, minced garlic, chicken broth, diced potatoes and black pepper--stir and bring to a boil, then reduce heat to simmer. Simmer until potatoes are tender. Cut the kielbasa into coin shaped pieces, then cut each coin shaped piece into 4 pieces. Add kielbasa pieces, cream style corn, whole kernel corn and half and half to the Dutch oven mixture--stir/cook on simmer until mixture is hot. Add salt if necessary.

#1720 - Sausage Calzone

(by Shirley McNevich)

1 loaf frozen bread dough (thawed)
garlic powder (to your taste)
pepper (to your taste)
1lb. loose Italian sausage (or regular sausage)
1 chopped red bell pepper
1 chopped green bell pepper
1 small onion (chopped)
2 beaten eggs
8oz. shredded mozzarella cheese
melted butter
sesame seeds for sprinkling

Cut the bread dough in half. Flour your counter and flour top of each dough--roll each half of dough into a square. Sprinkle garlic powder and pepper on each dough square. In a greased skillet add loose sausage, chopped bell peppers and chopped onions--cook/stir over low heat until sausage is browned and peppers/onions are tender--drain the mixture. Add 3/4 of the beaten egg mixture to the sausage mixture--stir. Place half of the sausage mixture over the top of each dough. Sprinkle mozzarella cheese on top of the sausage mixture on each dough. Brush the edges of the dough with remainder of the egg mixture and fold each dough in half--press the edges together to seal them. Use a pastry brush to spread melted butter over the top of each dough. Sprinkle sesame seeds over the top of the melted butter. Place them on to greased baking sheets. Bake at 350 degrees for 30 minutes or until browned.

#1675 - Feta Cheese Pasta Salad

(by Shirley McNevich)

1 1/2 cups uncooked spiral shaped pasta
1 cup fresh broccoli pieces
2/3 cup Italian salad dressing
1 cucumber (washed, peeled and chopped into bite sized pieces)
1/2 cup chopped red bell peppers
12 slices (or more) of pepperoni (cut into bite sized pieces)
4 slices (or more) hard salami (cut into bite sized pieces)
4 TBSP (or more) crumbled feta cheese
4 TBSP chopped black olives
2 tsp. Hidden Valley dry ranch salad dressing powder
1/2 tsp. celery seed (optional)

Cook pasta according to box directions--drain but do not rinse. In a large bowl add Italian dressing and dry ranch dressing mix--stir. Add cucumbers, broccoli pieces, red bell peppers, pepperoni pieces, hard salami pieces, broccoli pieces, feta cheese, chopped olives, and celery seed--stir. Add drained pasta--toss to coat. Refrigerate until cold.

#1431 -Chicken Pasta Salad

(by Shirley McNevich)

1 - 12oz. box any shape pasta (cooked according to box directions and drained)
2 cups cooked chicken (cut into bite sized pieces)
1 or 2 carrots (shredded)
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 of a medium red onion (shredded)
1/2 cup chopped celery
1/2 cup (or more) honey mustard salad dressing
1 tomato (chopped)
4oz. shredded sharp cheese

In a large bowl add drained pasta, cooked chicken pieces, shredded carrots, chopped red pepper, chopped yellow pepper, shredded onion, chopped celery, chopped tomato, and shredded sharp cheese--stir. Add 1/2 cup honey mustard salad dressing--toss until coated. If too dry, add a little more honey mustard salad dressing. Refrigerate until cold.

#1418 - Quick Scrambled Eggs and Ham

(by Shirley McNevich)

diced ham (your choice of amount)
chopped onions (your choice of amount)
3 eggs (or more)
salt and pepper to your taste
optional - add diced green/red bell peppers

In a bowl add the eggs--beat with a fork--set aside. In a greased skillet over medium/low heat add diced ham and chopped onions (bell peppers if you wish)--stir and cook until ham is browned and onions (and peppers) are caramelized. Salt and pepper the ham and onions to your taste. Use a fork to spread the cooked ham and onions evenly around the skillet. Slowly pour the beaten eggs all over the top of the ham and onions. As the eggs start to set, stir them. Wait until they start to set again, then stir them. This should give you large chunks of eggs with ham and onions.

#421 - Fried Rice

(by Shirley McNevich)

2 bags Success white or brown rice
2 TBSP canola oil
1/2 cup chopped onion
2 eggs, beaten
1 cup cooked shrimp OR 1 cup cooked cubed chicken, ham or beef
1 cup thawed frozen peas
1 cup diced red bell pepper
1 tsp. garlic powder
3 TBSP Kikkoman soy sauce
2 tsp. toasted sesame oil (optional)

Prepare rice according to package directions, then drain. In a wok or large, deep skillet heat the canola oil and add onion--saute for 1 minute. Add eggs and scramble them. Stir in your meat choice. Add peas, peppers, garlic powder, rice, soy sauce, and sesame oil--stir and heat until everything is hot.