Tuna Cakes

Ingredients

• 2 cans tuna in water
• 1/2 cup quick-cooking oats
• 2 large eggs
• 1/2 cup plain low fat Greek yogurt
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped fresh parsley
• 2 tablespoons olive oil

Directions

 

• Mix everything together in a bowl except for the oil.
• Heat the oil in a large nonstick pan over medium heat.
• When hot, measure 1/4 cup mixture for each cake.
• Fry cakes 2 minutes on each side, until golden brown.
• Enjoy right away

Tips: Make sure to drain the water first. Would be really good with a cilantro lime dipping sauce. Good made with salmon.

Lemon Buddies

• 9 cups Rice Chex® cereal
• 1 1/4 cups white vanilla baking chips
• 1/4 cup butter
• zest of one lemon
• 2 tablespoons juice from the zested lemon
• 2 cups powdered sugar

1. Measure rice chex into a large bowl; set aside.
2. In 1-quart microwave safe bowl, microwave chips and butter uncovered on High 1 minute; stir.
3. Microwave about 20 seconds longer or until mixture can be stirred smooth. Then stir in the lemon zest and lemon juice.
4. Pour the melted mixture over cereal, then stir carefully until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
5. Add powdered sugar. Seal bag; gently shake until well coated. Spread on a cookie sheet to cool. Once cooled, store in airtight container.

Recipe adapted from Chex.com

Chicken Chili

Crock Pot Chicken Taco Chili

Ingredients:

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
  
• 24 oz (3-4) boneless skinless chicken breasts
• chili peppers, chopped (optional)
  
• 1/4 cup chopped fresh cilantro

Directions:

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro, sour cream or shredded cheese.

Snickerdoodle Bread

2 1/2 cups flour

• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 1 cup butter softened
• 2 cups sugar
• 3 eggs
• 1 tsp. vanilla
• 3/4 cup sour cream
• 1 pkg. Hershey's cinnamon chips
• 3 TB sugar
• 3 tsp. cinnamon

1. Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well.
   
2. Add vanilla and sour cream and mix well.
   
3. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.
   
4. Add cinnamon chips and stir into batter. Set aside.
   
5. Spoon batter into 4 mini loaf pans until about 2/3 full.
   
6. Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.
   
7. Bake at 350 for 35-38 minutes. Let cool before removing from pan.

Salmon Patties

INGREDIENTS

• 2 6-ounce cans tuna
• 2 teaspoons Dijon mustard
• 1/2 cup white bread torn into small pieces
• 1 teaspoon lemon zest
• 1 Tbsp lemon juice
• 1 Tbsp water (or liquid from the cans of tuna)
• 2 Tbsp chopped fresh parsley
• 2 Tbsp chopped fresh chives, green onions, or shallots
• Salt and freshly ground black pepper
• A couple squirts of Crystal hot sauce or tabasco
• 1 raw egg
• 2 Tbsp olive oil
• 1/2 teaspoon butter

METHOD

1 Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.

2 In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.

3 Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)

4 Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.

Serve with wedges of lemon. You can also serve with tartar sauce on slider buns for a tuna burger.

Chicken BLT Pizza

Pizza crust

10 oz garlic cream cheese

2 c sliced chicken breasts

1 lb crumbled bacon

2 c shredded cheese

1 c chopped tomatoes

1 c chopped lettuce

We cubed the chicken and cooked it in a skillet with oil and italian seasoning.

We also added some fresh avocado slices.

Jalapeno Popper Buffalo Chicken Mac & Cheese

4 slices bacon
2 Tblsp bacon grease
1/2 large onion, diced about 1 1/4 c
2 jalapenos, sliced
1 lb elbow mac

Sauce
4 Tblsp butter
5 Tblsp flour
2 c milk
1/4 c heavy cream
S&P
pinch of nutmeg
2 oz cream cheese
1 Tblsp hot sauce
2 1/2 c grated cheddar cheese
1 c grated mozzarella cheese
1/4 c grated provolone cheese
1/4 c blue cheese crumbles
1 c cooked shredded chicken, optional

Topping
1 c corn flakes, crushed
1/3 c blue cheese crumbles
bacon

Cook bacon, remove bacon. In grease saute onions and jalapenos until soft, about 6 minutes. Boil water, salt water, cook pasta till almost done. Heat oven to 350. In pot melt butter, whisk in flour then whisk in milk, cream, s&p and nutmeg. In crease heat to medium high and stir until thick. Remove from heat, stir in cream cheese and hot sauce. Mix until smooth. Pour pasta, onions and jalapenos into sauce. Stir to coat. Stir in cheeses and chicken. Pour into buttered casserole dish. Add toppings. Bake 20-30 minutes.

Mashed Potato Cakes

1-2 c mashed potatoes
1/2 c shredded cheese
1 egg
s&p to taste
Mix well, melt butter in frying pan. Take small amount flatten into cake and fry 5 minutes on each side. Serve with sour cream and salsa.
I added diced green chilis into the mix.

Chicken Taco Chili

1 onion, diced

1 can black beans

1 can kidney beans

1 can tomato sauce

1 can corn

1 can diced green chilis

taco seasoning

cumin

chili powder

chicken breast

fresh cilantro

I cooked the chicken breast with some of the spices in the crock pot. Drained and shredded the chicken and then added everything else in and cooked for a few hours longer on low in the crock pot.

I added jalapeno slices as well.

Quinoa fruit Salad

1/2 cup quinoa

1 cup water

1/2 cup fresh blueberries

1/2 cup cubed ripe mango

1/2 cup cubed cucumber

1/2 Tblsp dried cranberries

1/2 cup cubed jicama

Cook the quinoa as directed on package. Let cool. Chop all fruit to same size as berries. Add all together.

Lemon Basil Dressing

1 1/2 Tblsp olive oil

2 Tblsp lemon juice

1/4 tsp lemon zest

10 basil leaves chopped finely

salt & pepper

Wait to cut the basil till right before you serve the salad otherwise it turns brown.

Recipe from Relief Society get together. The cucumber was not a favorite, might leave it out next time.

Pico de Gallo

6 medium tomatoes, diced

1 medium onion, diced

1/4 cup fresh cilantro, chopped

2 to 4 jalapenos, minced

pinch of garlic powder

salt and pepper

1/2 cup cold water

Mix all together, keep refrigerated.

Granola

Mix together:

7 cups oatmeal

2 1/2 cups wheat flour

1 cup raisins

1/2 cup sunflower seeds

1 cup coconut

1 cup almonds, slivered or chunky pieces

1 cup dry milk

Liquefy in blender:

1 1/2 tsp maple extract

1 cup brown sugar

1/2 cup honey

1 cup oil

1 Tblsp salt

1/2 cup water

1 1/2 tsp vanilla

Mix all together, divide between 3 or 4 cookie sheets. 250 degrees for 45 minutes. Stir at fifteen minute intervals. Store in air tight container.

Other add ins:

chocolate chips, walnuts, pecans, dried cranberries etc.

Honey Rice

3 cups cooked rice

1/2 cup raisins

2 cups milk

1/2 cup honey

2 Tblsp butter

1 tsp lemon zest

1 Tblsp limeade juice

dash of cinnamon

dash of nutmeg

In large saucepan add rice, raisins, milk, honey & butter. Bring to a boil. Let simmer for 20 minutes. Stirring just enough so that it doesn't stick. Stir in limeade juice & lemon zest. Top with cinnamon and nutmeg.

Crock pot orange chicken

Ingredients:
• boneless chicken breasts, chopped into small chunks
• 1/3 cup flour
• olive oil
• 1/2 T salt
• 1 teaspoon balsamic vinegar
• 3 T ketchup
• 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
• 4 T brown sugar

In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup.

Pour the flour in a small bowl.
Cover the chicken breast chunks in flour and shake off the excess.

Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.

The chicken doesn't need to be fully cooked since it's going in the crock pot.

After the chicken is done cooking, pour the pieces into the crock pot.
Then cover the chicken with your sauce mixture and give the pot a stir.

Cook on low for 5-6 hours or on high for 2-3.

Serve over rice and even add veggies if you want a healthier meal.

Oriental Chicken Salad

Bag of mixed greens

15 oz mandarin oranges, drained

slivered almonds, toasted

chicken (frozen fully cooked, canned or breasts)

Dressing:

1/4 c mayo

3 Tblsp honey

1 1/2 Tblsp white vinegar

dash of olive oil

1 tsp dijon mustard

Orzo, Tomato, Zucchini Salad

2 oz orzo, cooked & chilled

1 small zucchini, peeled, cut into long thin strips

1/4 tsp salt

2 cups tomatoes, diced

1/2 c mozzarella cheese

1/4 c onion, diced

1 Tblsp lemon juice

2 Tblsp fresh cilantro

3 Tblsp olive oil

1/8 tsp pepper

1/4 tsp garlic powder

Lay zucchini on a paper towel, sprinkle w/salt, cover w/paper towel to soak up juices. In bowl mix tomato, cheese, cilantro, onion, lemon juice, olive oil & seasonings. On plate place orzo, top w/zucchini, top w/tomato mix. Enjoy

We are not big zucchini eaters in our house and I was surprised that all of this got eaten. It was super easy to make and actually tasted okay for having zucchini in it.

Recipe from www.food.com

Chocolate No Bake Cookies

1 stick butter

2 c sugar

2 Tblsp cocoa

1/2 c milk

Bring the above to a boil then add:

1 Tbsp vanilla

1 c peanut butter

3 c quick oats

Stir up and drop on waxed paper.

We grew up eating these cookies. Amber gave me the recipe. She said to mix the cocoa and the sugar in a separate bowl before adding into the pan to boil.

Taquitos

1/2 c cream cheese, softened
1/4 c green salsa
1 Tblsp lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
3 Tblsp chopped cilantro
2 Tblsp sliced green onion
2 c shredded cooked chicken
1 c grated pepper jack cheese
small corn tortillas
cooking spray
salt

Heat oven to 425. Line baking sheet with foil. Coat lightly with cooking spray. Heat cream cheese till soft and easy to stir. Add salsa, lime juice and spices. Stir to combine then add cilantro and onions. Add chicken and cheese. Combine well.

Place 2-3 Tblsp of chicken mixture on lower third of warm tortilla. Roll tightly.

Place seam side down on baking sheet. Spray lightly with cooking spray and lightly salt.

Bake for 15-20 minutes.

Serve with salsa, sour cream, guacamole or your favorite dip.

Recipe from: Aliese Fry's food blog.

Sour Cream & Chicken Enchiladas

1 can cream of chicken soup
1 c sour cream
4 oz green chili's, chopped
tortillas
grated cheddar
diced, cooked chicken

Mix soup and sour cream. Add chili's. Mix well, Add cooked chicken. Mix all together. Line casserole dish with tortilla shells, cover with a layer of the chicken mixture and sprinkle cheese. Continue layers. Bake at 325 for 30 minutes.

Tips: I rolled the mixture in the tortillas and covered with green salsa and cheese.

Cornbread Salad

1 (16 ox) package cornbread

10 slices bacon

1 (1 oz) pkg. ranch dressing mix

1 1/2 c sour cream

1 1/2 c mayo

2 (15 oz) cans, pinto beans drained

3 tomatoes, chopped

1 c onion, chopped

1 c green pepper, chopped

2 c shredded cheese

2 (11 oz) cans corn, drained

Prepare cornbread as directed. Cool, crumble, set aside. Place bacon in skillet. Cook, drain, crumble, set aside. Whisk together the dressing mix, sour cream and mayo. Place half the cornbread in bottom of casserole dish. Layer with beans, tomatoes, green pepper, onion, cheese, corn, bacon and dressing mix. Repeat layers. Cover and chill before serving.

I don't remember where I got this recipe, but every time I make it it's a hit!