This is a great meal to make because you have your potatoes and vegetable all in one pan , how easy is that!
Prep: 15 min Bake: 45 min
Makes: 6 Servings
2 lbs. red potatoes (about 6 medium), cut into 3/4 in. pieces
1 large onion, coarsely chopped
2 Tbsp. olice oil
2 garlic cloves, minced
1 1/4 tsp. salt, divided
1 tsp. dried rosemary, crushed
3/4 tsp. pepper
1/2 tsp. paprika
6 bone-in chicken thighs, remove the skin
6 cups fresh baby spinach
1. Preheat oven to 425 degress. In a large bowl, combine the potatoes, onion, oil, garlic, 3/4 tsp. salt, 1/2 tsp. rosemary and 1/2 tsp. pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
2. In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until chicken reads 170 degrees. and vegetables are just tender, 35-40 minutes.
3. Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach in wilted, 8-10 minutes longer. Sir vegetables to combine; serve with chicken. Enjoy!!

Prep:15 min Total: 45 min
Serves: 4
Serve these hearty sandwiches with a side of celery and carrot sticks with a light ranch dressing for dripping. Pitas are great with any meat you decided to stuff in the pocket! One time I made homemade devil ham with sweet relish. I can honestly say I eat the whole thing!
3 Tbsp. red wine vinegar
4 Tsp. oilve oil
1 Tbsp. minced garlic
1 Tsp. Dried Oregano
12 Oz. flank steak, trimmed
1/2 Tsp. kosher salt
3/8 Tsp. black pepper
Cooking spray
2 Tbsp. plain fat free Greek yogurt
1/4 Tsp. Dijon mustard
4 (6-inch)whole-wheat pitas or just what ever you like
4 romaine lettuce leaves
4 thin red onion slices
1 cucumber, peeled and thinly sliced
1 tomato, cut into 8 slices
1. Combine 2 tablespoons vinegar, 1 tsp. oil, and oregano in a large zip-top plastic bag. Add steak to bag; seal. Let stand at room temperature 20 minutes, turning once.
2. Heat a grill pan over medium-high heat. Remove steak from bag; discard marinade. Sprinkle 3/8 tsp. salt and 1/4 pepper evenly over both sides of steak. Coat pan with cooking spray. Place steak in pan; grill 5 minutes on each side. Remove steak from pan; let stand 10 minutes. Cut steak across the grain into thin slices.
3. Combine remaining 1 tablespoon vinegar, 1 tablespoon oil, 1/8 teaspoon salt and pepper, yoguart, and mustard in a bowl, stirring with a whisk.
4. Arrange 1 lettuce leaf, 1 onion slice, 1/4 of cucumbner slice, 2 tomato slices,, and 1/4 of steak in each pita; top each sandwich with 1 tablespoon yogurt mixture.
ENJOY!!

A friend of mine show me how she made her favor Mexican dish. I told her it looks alot like a taco in a dish. But I was wrong again, who puts corn chips in their taco? I think it’s a great idea she has and it taste wonderful.

Prep: 20 min Cook: 25 min
Makes: 6 Servings
2 ounds lean ground beef
3 Tbsp. chili powder
2 Tbsp. flour
1 tsp. Salt
1Tsp. garlic powder
2 cups water
1 can (15 oz.) pinto beans, rinsed and drained
4 1/2 cups cprn chips
2 cups shredded lettuce
1 1/2 cups (6oz) shredded cheddar cheese
3/4 cup chopped tomatoes
6 Tbsp. finely chopped onion
Sour cream and minced fresh cilantro, optional
1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in chili powder, flour, salt and garlic powder until blended; gradually stir in water.
2. Add the beans. Bring to a boil, reduce heat ; simmer, uncovered, for 12-15 minutes or until thickened, stirring occasionally.
3. To serve, divide chips among six serving bowls. Top with beef mixture. lettuce, cheese, tomatoes and onion; garnish with sour cream and cilantro, if desired. ENJOY!!

I saw this recipe in old cookbook many years ago and decided to try it again with a little change, Since then everyone who has had it, asked for seconds.
Prep: 10 min Cook: 1 hour
Makes: 4-6 Servings
6 Tbsp.. flour
salt and pepper to taste
1 broiler/fryer chicken, cut up (about 3 1/2 pounds)
1/4 cup butter, divided
1 large onion, chopped
2/3 cup tomato juice
1 to 2 Tbsp.. paprika
1 tsp. sugar
1 tsp. salt
1 bay leaf
2/3 cup chicken broth
2/3 cup sour cream
Hot cooked egg noodles
1. Combine flour. salt and pepper in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat.
2. Melt 1 Tbsp. butter in a large skillet. Add onion and cook until tender. Remove from pan and set aside. In the same skillet, melt remaining butter and brown chicken on all sides.
3. Combine tomato juice, paprika, sugar and salt; add to chicken. Add bay leaf, broth and onion. Cover and simmer 45-60 minutes or until chicken is tender.
4.Remove chicken to a platter; keep warm. Reduce heat to low, remove bay leaf and stir in sour cream. Heat through. Pour sauce over chicken, Serve with noodles. ENJOY!!

This is a fun new recipe to try. You can add different herbs and cheeses , green onion, and other stuff.

Prep: 30 min     Bake: 10 min
Makes: 5 servings
1/2 pound ground beef
1 Tbsp.. chopped onion
1/2 tsp. salt
1/8 tsp. pepper
1 tube ( 12oz.) refrigerated buttermilk biscuits
5 slices American cheese or any cheese you like- makes it more interesting.
1. In a large skillet, cook the beef, onion, salt and pepper over medium heat until meat is not longer pink; drain and cool.
2. Place two biscuits overlapping on a floured surface; roll out into a 5-inch oval. Place about 1/4 cup of meat mixture on one side. Fold a cheese slice to fit over meat mixture. Fold dough over filling press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese.
3. Place on a greased baking sheet. Pick tops with a fork. Bake at 400 degrees for minutes or until golden brown.
Here is a tip- prick the tops of the pockets helps steam escape during baking. If you don’t do this, the pockets will puff up and may break open.
ENJOY!!

I got to tell you this is one pleaseing chili. My husband did not even know this was made with turkey! It was so good I made enough for my parents to have some. Easy -peasy to make this chile, you’ll love yourself and everyone else will too!
Prep: 30 min Cook: 1 1/2 hour
Serves: 6 to 8
8 Anaheim chile peppers, fire-roasted
1/4 bunch cilantro, chopped
1/4 cup extra virgin olive oil
1 large sweet onion, diced
4 cloves garlic, minced
2 tsp. kosher salt
3 lbs. ground turkey
1/4 cup flour
1/4 cup chili powder
3 Tbsp. ground cumin
1/2 tsp. black pepper
Pinch of cayenne pepper
4 cups low sodium chicken stock
2 15 oz. cans cannellini beans, with liquid
Assorted toppings you like!
1. In a blender or food processor, puree the roasted chiles and cilantro until smooth. Set aside.*
2. In a large Dutch oven medium-high heat, combine the olive oil, onion , garlic and salt. Cook until the onion is translucent, 5 to 6 minutes. Add the turkey and cook until browned and cooked through, breaking it up with a wooden spoon, 7 to 8 minutes.
3. Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the chicken stock and scraping up the browned bits from the bottom of the pot. Add the reserved pureed chills and cilantro. Bring to a boil, then reduce the heat to low simmer.
4. Add the beans and simmer, partially covered, until the turkey is tender and the chili has thickened, about 1 hour. Remove from the heat , cover and keep warm until serving. I add sharp Cheddar Cheese as a topping along with green onion (chives.) ENJOY!!

My neighbor is a real southern man, born and raised here. Also my husband is southern, so when I said what is a Po’boy? I got laughed at for quiet a few minutes until I was told what a Po’boy was. “Listen here northern, you can have shrimp, oysters, fish and what ever you like, bread it, and put it on a sandwich, that’s a Po’boy.” After that I had to try making what I thought I would like.

FISH PO’BOYS

2 Tbsp. fat free mayo
1 Tbsp. fat free sour cream
1 Tbsp. white wine vinegar
1 tsp. sugar
2 cups broccoli coleslaw mix
1/4 cup cornmeal
2 tsp Cajun seasoning
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 pound Tilapia or any whitefish will do, cut into 2 1/2 inch strips
2 Tbsp. fat free milk
2 tsp. olive oil
4 Kaiser rolls, split
Now you don’t have to use fat free stuff, we just happen to be diets over here!
1. In a small bowl, whisk the mayo, sour cream, vinegar and sugar until smooth. Add coleslaw mix; toss to coat. Set aside.
2. In a large resealable plastic bag. combine the cornmeal, Cajun seasoning, salt and cayenne. Place the milk in a shallow bowl. Dip the fish in milk and place in the bag and shake to coat.
3. In a large skillet, cook fish over medium heat in oil for 4-5 minutes on each side or until fish is flaky. If you use shrimp, oysters or other seafood cook them to the right temperature. Spoon coleslaw onto rolls; top with golden brown fish. ENJOY!!

I enjoy making this dish for my family and friends. It’s easy to prepare, and I like to get creative with making my sauce. I change my sauce up by adding home-canned tomatoes, mushrooms and vegetables. Everything I add comes for my garden. It always taste better when you use fresh vegetables and herbs!
Prep: 20 min Bake: 45 min
Makes: 6-8 servings
12 oz. uncooked ziti
2 pounds ground beef
1 tps. of each salt. pepper, parsley, garlic, Italian seasoning, basil.
1 can or fresh mushrooms
1 jar (24oz.) spaghetti sauce or canned home-style tomatoes (yours)
2 eggs beaten
1 carton (15 oz.) ricotta cheese
2 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce, spices and mushrooms.
2. In a large bowl, combine the eggs, ricotta cheese, 1 1/2 cups mozzarella cheese and parmesan cheese. Drain pasta; add to cheese mixture and stir until blended.

3. Spoon a third of the meat sauce into a greased 13-in.x9-in. baking dish; top with half of the pasta mixture. Repeat layers. Top with remaining meat sauce.
4. Cover and bake at 350 degrees for 40 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before serving. ENJOY!!

Here is my Baked Ziti.

Oh, we eat half the Baked Ziti in one siting. That’s how good this is!!

This is a hearty entree for cold weather and family gratherings. Maybe you might have some left overs, but I doubt it! That is how good this dish is!
Prep: 20 min Cook: 20 min
Makes: 6 Servings
1/4 cup butter, cubed
1/2 cup flour
1 can (14.5 oz.) chicken broth
3/4 cup milk
2 1/2 cups cubed cooked pork
2 1/2 cups frozen broccoli-cauliflower blend
1 1/2 cups shredded cheddar cheese
1/2 tsp. salt and pepper
1 sheet frozen puff pastry, thawed
1 egg. lightly beaten
1. In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pork, vegetables, cheese, seasoned salt and peeper; heat through.
2. Transfer to a greased 11-in. x7-in. baking dish. On a lightly floured surface, roll pastry into an 11-in.x7-in. rectangle. Place over pork mixture. Brush with egg.
3. Bake, uncovered, at 425 degrees for 18-22 minutes or until golden brown. Let stand for 5 minutes before cutting.
ENJOY!!