Cream of Crab Soup

You'll Need:
1/3 cup diced bacon
2 tbsp butter
1 cup chopped celery
3 cup sweet corn
4 cups chicken broth
1/4 cup white cornmeal
1 onion
1 jalapeno pepper
1 red pepper (bell)
4 chicken boullion cubes
1 lb jumbo lump crab meat
1 cup whipping cream
1/2 cup chopped parsley
dash salt
dash of pepper

Directions:
Cook bacon and remove from pan. Melt butter and saute celery, corn, and onion. Add in chicken broth and other ingredients. Last add in whipping cream. Simmer on low for 30 minutes before serving.

Parmesan Chicken

Thanks to Mrs. Tyson from my church for sharing this recipe. YUM!
You'll Need:
1/2 cup Ritz crackers, crumbled
1/2 cup saltines, crumbled
1/3 cup parmesan cheese
1/2 cup melted butter
4 skinless, boneless chicken breasts chopped
1 can cream of chicken soup
1 cup milk
8 oz sour cream

Directions:
Combine cracker crumbs and cheese in a bowl and mix well. Place butter in another small bowl. Dip chicken in butter and then roll in cracker mix. PLace chicken in a baking dish and bake at 350 for 30 minutes or until golden. Mix soup, milk, and sour cream in a bowl and pour over chicken. Bake 15 minutes longer. Served over cooked spaghetti noodles is delicious!

Orange Pork Chops

You'll need:
6 pork chops (1/2 inch thick)
1 tbsp veg oil
3/4 cup water
1/2 tsp paprika
sprinkle of black pepper
1 medium orange
1/4 tsp salt
1/2 cup sugar
1 tbsp cornstarch
1/2 tsp ground cinnamon
1 cup orange juice (i prefer simply orange)

Directions:
Brown chops in oil on both sides. Add water, paprika, pepper and salt. Simmer for 30 minutes - turning once. In a saucepan combine: grated orange peel, sugar, cornstarch, cinnamon, Stir in orange juice. Cook and stir until thick. Top chops with sauce and then orange slices! Enjoy

Crock POt PIzza

You'll Need:
1 package egg noodles
1 lb ground beef
1/4 cup chopped onion
1 jar spaghetti sauce
1 can sliced mushrooms (drained)
1/4 teaspoon oregano
1/4 tsp basil
1/4 tsp minced garlic
1 package sliced pepperoni halved
3 cups shredded mozzarella cheese
3 cups shredded cheddar cheese

Directions:
Cook noodles according to package and drain. Cook beef and onion and drain. Into the meat stir the spaghetti sauce, mushrooms, seasonings. Spray crock pot with non stick spray. Spread a third of the beef mix into the bottom. Top with a third of noodles and pepperoni. Then sprinkle with a third of the cheese. Repeat 2 times. Cook on low for 6 hours.

Meatball Soup

You'll Need:
2 Tbsp extra virgin olive oil
2 carrots chopped fine
2 celery stalks chopped fine
1 medium onion chopped fine
1 tbsp salt
1 tsp pepper
1 lb ground beef
1 egg
1 tsp minced garlic
1/2 cup grated parmesean cheese
1/2 cup bread crumbs
6 cups chicken broth
2 cups water


Directions:
In a large pot heat oil and saute carrots, celery, and onion for 5-6 minutes. Add in salt and pepper. IN a bowl combine beef, egg, garlic, bread crumbs, and cheese. Form mixture into miniature meatballs. Add broth and water to the pot. Heat on high to a boil. Add in meatballs gently and slowly. Let simmer for about 20 minutes. (You can add in small pasta noodles or rice too if you'd like.)

Chicken Prosciutto

You'll Need:
1 pound boneless, skinless chicken breasts
1/4 pound prosciutto sliced thin
1/4 cup cream cheese (garlic and chive flavored)
1 cup balsamic vinegar

Directions:

Place chicken breasts in the bottom of a baking dish. Spread a dallop of cream cheese on each. Wrap a slice of prosciutto around each breast, seam side down. Pour balsamic vinegar over top. Bake uncovered at 350 for 30-35 minutes.

Tater Tot Casserole

You'll Need:
1 pound browned ground beef
1/2 cup chopped onion
1 (16 oz) package of frozen tater tots
i can cream of mushroom soup
2/3 cup milk
2 cups shredded cheddar cheese
1 cup frozen corn

Directions:
Brown beef in a skillet. Saute onions in with meat until tender. Pour into baking dish. On top of beef mixture place the tater tots. Then place the corn next. Combine soup and milk and pour over top. Sprinkle cheese on top. Bake uncovered for 30 minutes at 350 degrees.

Stuffed Shells

You'll Need:
I container ricotta cheese (16 oz)
2 tbsp parsley
1 egg
2 cups shredded mozzarella
1 cup grated parmasean
1/4 tsp salt
1 tsp oregano
1 tsp basil
1 tsp minced garlic
1 jar spaghetti sauce
1 box shells for stuffing

Directions:
In a pot cook the shells according to the package directions. Drain and let cool. In a bowl
combine all cheeses, egg, and spices. (Set aside sauce). Mix well. Stuff shells with this mixture. In a baking dish spoon about 4-5 Tbsp of sauce. Layer shells on top. Top with remaining sauce and then a few tbsp of parmesean and mozzerella cheese. Bake at 350 for 30 minutes.

Barbeque Chicken Casserole

You'll Need:
1 cup flour
1 broiler/fryer chicken cut into pieces (or I also like to use boneless, skinless)
2 tbsp canola oil
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
1 cup ketchup
1/2 cup water
3 tbsp brown sugar
3 tbsp worcestershire sauce
1/4 tsp salt and 1/4 tsp pepper
2 cups frozen corn

Directions:
Coat chicken pieces in flour. Brown the chicken in hot oil and place into a baking dish. Saute onion, pepper, and celery. In a small bowl combine other ingredients (except corn) and then add in onion, pepper, celery. Heat on high until boiling. Boil a few minutes until well combined. Pour ovr chicken and bake for 30 min at 350. Pour corn over top and bake an additional 20 minutes. I also like to top with some cheddar cheese.