Crock Pot Chili

You'll Need
:1 lb. ground beef
2 onions, chopped
4 cloves garlic, chopped
2 (14 oz.) cans diced tomatoes, undrained
15 oz. can tomato sauce
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. salt
1/8 teaspoon pepper
1/4 teaspoon cayenne pepper
2 (15 oz.) cans red kidney beans, rinsed and drained
2 Tbsp. cornstarch
1/4 cup water

Cook and drain beef. Add remaining ingredients to crock pot and set to cook on medium for 4-6 hours.

Chicken Cordon Bleu

You'll Need:
1 lb boneless, skinless, chicken breast
1/2 lb deli sliced ham
4 thin slices of velveeta cheese (or other good melting cheese)
1 cup panko bread crumbs
1 egg
1/2 cup milk
1 cup flour
1/2 tbsp salt
1 tsp pepper
1.5 cups vegetable oil

Directions:
Flatten chicken breast with a rolling pin or meat tenderizer until very thin. Lay flat and layer ham and cheese on top. Roll into an egg shape. Wrap in saran wrap and place in the fridge for 30 minutes. In one small bowl place the flour. IN a nother bowl mix the egg and milk. In a third bowl place the panko crumbs, salt, and pepper. After 30 min. place each chicken breast in the flour, then into egg mix, and lastly coat with bread crumbs. Fry lightly on top of the stove in vegetable oil. Then, place in a roasting pan and bake in the oven for 25-30 min at 350 degrees.

Fish Packets

You'll Need:
1 lb (more or less to suit your family's needs) white fish (haddock, cod, etc...)
1/2 cup sweet corn
1/4 cup diced tomatoes
1/4 cup diced peppers
2 tbsp lemon juice
1/8 tsp salt
1/8 tsp pepper
foil

Directions:
Unroll a large piece of foil and lay out 2 large fish filets in the foil. In a small bowl combine the corn, tomatoes, peppers, lemon juice, salt, and pepper. Spoon the mixture on top of the fish. Fold foil over and grill for 15-20 minutes on low/med heat. Enjoy!

baked apples

You'll Need:
2 granny smith apples, cored and peeled, diced into 1/2 inch pieces
1 cup brown sugar
1 stick butter
1/4 cup flour

Combine and thoroughly mix together all ingredients. Bake in a pan at 350 degrees for 30 minutes.

Swedish Meatballs with sour cream sauce

You'll Need:

For meatballs:
1 lb ground beef
1 small onion finely chopped
1 egg yolk
1/4 tsp salt
1/8 tsp ground pepper
1 tsp oregano
1 tsp basil
1 cup bread crumbs

For sauce:
1 can undiluted cream of mushroom soup
1/2 pint sour cream

Directions:
Combine all meatball ingredients in a bowl. Form into 1 inch round balls. Bake at 350 degrees for 20 minutes. Combine sauce ingredients in a pan on top of stove. Simmer for 10 minutes. I like to serve mine over egg noodles.

Eggplant Parmesan

You'll Need:
1 medium eggplant, washed and cut into 1/2 inch round slices
1 egg
1/2 cup milk
1 cup flour
1 cup panko bread crumbs
1/4 cup grated parm. cheese
1/4 tsp salt
1/4 tsp oregano
1 can spaghetti sauce
2 cups peanut oil or other cooking oil
1 box thin spaghetti noodles (or your favorite pasta)

Directions:
After slicing the eggplant into 1/2 inch rounds toss in flour. In a medium bowl scramble the egg and add milk to it. Mix. In a separate bowl mix the bread crumbs, parm cheese, oregano, salt. Dip rounds in the egg mixture, then coat with the bread crumb mixture. Pan fry in the oil on low setting until lightly browned. In a separate pan heat water to boiling and cook pasta according to package. Drain. Layer eggplant slices on top of pasta once fried and top with heated spaghetti sauce.

Crab Cakes

You'll Need:
(1) 12 oz can crab meat (I like to use jumbo lump)
1/4 cup ranch dressing
20 ritz or club crackers ground in food processor
1/3 cup grated parmesean cheese
1 small onion finely chopped
1/4 tsp cayenne pepper
1/4 tsp salt

Mix together and form into 4 oz patties. Bake in the oven for 7-10 minutes at 375 degrees.

Homemade Chicken Salad

You'll Need:
1 lb cooked boneless, skinless chicken salad diced into small pieces
1 cup mayo
2 tbsp yello mustard
2 tbsp pickle relish
1 small onion diced fine
1 tsp salt
1/4 tsp ground pepper

Mix together and serve on rolls.

Enchilada Lasagna

Taken from Taste of Home magazine - August 2010

You'll Need:
1.5 lbs ground beef
1 medium onion chopped
1 minced garlic clove
1 can stewed tomatoes
1 can enchilada sauce
1 tsp ground cumin
1 egg beaten
1.5 cups cottage cheese
3 cups shredded mexican cheese
8 flour tortillas
1 cup shredded cheddar cheese

Directions:
In a large skillet, cook the beef, onion, and garlic. Drain. Stir in the tomatoes, enchilada sauce, and cumin. Bring to a boil. Simmer for 20 minutes. In a small bowl combine egg and cottage cheese. Set aside. Spread 1/3 of meat on bottom of 9x13 baking dish. Layer with haf of the cheese blend, then tortillas, then cottage cheese mixture, then meat sauce. Repeat and sprinkle with cheddar cheese. Cover nad bake for 20 min at 350 degrees. Bake an additonal 10 min uncovered. Serve and enjoy.