Menu and Recipes

What is for dinner?  Click on a week menu below and you can find some of our favorite Menus and Recipes.

Week #1

Week #2

Week #3

 Week #4

 Week #5

Week #5

Menu and *Serving Suggestions
1.  Crock-pot- Asian Honey Chicken *Serve on Brown Rice
2.  Meatless-  Baked Macaroni and Three Cheese *Salad
3.  Chicken-  Turkey Piccata *Pasta,  *Squash or Sweet Potatoes
4.  Beef- Shepherd's Skillet *Broccoli
5.  Easy-  Breakfast Burritos *Fresh Fruit

1.  Crock-pot- Asian Honey Chicken
(Saving Dinner Cookbook-- I adapted it for the crock-pot)


1/8 cup sesame oil
1/4 cup honey
1/4 cup low-sodium soy sauce
3 cloves garlic, pressed
6 boneless, skinless chicken breasts halves
1 tablespoon vegetable oil
5 green onions, minced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 small carrots, chopped small or shredded

In crock-pot mix oil, honey, soy sauce, and garlic.  Add chicken and cook on low for 6-8 hours.

Just before serving heat vegetable oil in a wok or a large skillet over medium-high heat.  Saute green onions, red and green pepper and carrots until tender.  Add chicken and sauce, saute lightly and then serve over brown rice. (I don't add all of the sauce from the crock-pot because I don't want it to be to runny.)

2.  Meatless- Baked Macaroni and Three Cheese
(Saving Dinner Cookbook) This is a favorite!

3/4 pound ziti pasta, cooked
1 jar spaghetti sauce, your choice
1 cup low-fat sour cream
6 ounces provolone cheese, thinly sliced
6 ounces low-fat mozzarella cheese, shredded
1/2 cup Romano cheese, grated

Preheat oven to 350 degrees F.  Lightly grease a 9x13 inch baking pan.

In a large mixing bowl, toss together the pasta, spaghetti sauce, and sour cream.  Mix together the provolone, the mozarella, and the Romano cheeses and set aside.  Now layer half the mixture into the baking dish and sprinkle half the cheese mixture on the pasta.  Layer remaining pasta on top and then the rest of the cheese.  Bake for 30 minutes or until bubbly.  Don't let the cheese brown.

3.  Chicken- Turkey Piccata
(Saving Dinner--Yes, sometimes I use chicken)

2 tablespoons butter
1 tablespoons olive oil
6 turkey breast cutlets
2 tablespoons flour
2 lemons, juiced
1 tablespoon capers (optional)

In a skillet, melt half the butter and all of the oil together.  Dredge turkey in flour and saute' turkey till done.  Remove and keep warm.  In the skillet, whisk in the lemon juice and scrape up the browned bits off the bottom of the pan.  Add remaining butter, whisking to incorporate.  Add capers and return turkey to skillet; turn to coat.  Serve spooning sauce over the top.

We then placed the turkey on top of our pasta and marinara sauce.

4.  Beef-  Shepherd's Skillet
(Saving Dinner Cookbook)

2 teaspoons olive oil
1 onion, chopped
1 clove garlic
1 pound extra-lean ground beef
1 cup oats (optional)
3 squirts ketchup
1 teaspoon cumin
1/4 teaspoon nutmeg
salt and pepper to taste
1/2 cup beef broth
1 tablespoon cornstarch
2 1/2 cups mashed potatoes
1/2 cup low-fat sour cream
3/4 cup low-fat cheddar cheese, shredded

Preheat the broiler.

In a skillet (oven proof), heat the oil over medium-high heat.  Add the onion, garlic, and beef and cook till beef is browned and crumbled.  Drain beef and blot with paper towels (with this step the fat grams will be lower).  Add oats and stir well to incorporate.

Add ketchup, spices, beef broth, and cornstarch; stir well and allow to simmer on low and to thicken slightly.  Heat mashed potatoes and set aside.  Add sour cream to beef mixture and mix again.  Remove skillet from heat and spoon potatoes as evenly as possible over the entire skillet.  Top with shredded cheese and place skillet under the broiler until the cheese is melted and bubbly. (Make sure the skillet is oven safe!)

5.  Easy Breakfast Burritos
(Susan Christensen)

American cheese
bacon, cooked
scrambled eggs
tortillas
salsa

Melt 1 slice of American cheese on a large tortilla.  Put 1-2 pieces of cooked bacon on top of melted cheese, top with scrambled egg.  Serve with Salsa.  Roll up and enjoy!

Week #4

Menu

1.  Crock-pot- Chicken Tortilla Soup, *rolls, *salad

2.  Meatless- Twice baked potatoes, *corn, *salad

3.  Chicken- Creamy White Chili, *bread, *green beans

4.  Beef- Oriental Kebobs, *rice pilaf, *grilled vegetables

5.  Easy- Baked Salmon, *baked potatoes, *cooked carrots

6.  Light- Bean Burritos, *broccoli

1.  Crock-pot- Chicken Tortilla Soup

(Susan Christensen shared this recipe)

1 1/2 lbs. boneless skinless chicken (if you want to cook for less time use precooked chicken)

1 can whole tomatoes

1 can enchilada sauce (I like mild)

1 medium onion, chopped

1 (4oz) can chopped green chilies

1 clove garlic, minced

2 cups water

1 can chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 package frozen corn

6 corn tortillas

2 tablespoon vegetable oil 

1 tablespoon chopped cilantro

parmesan cheese to garnish

In an electric slow cooker combine first 14 ingredients.  Cover and cook on low for 8 hours.

Preheat oven to 400 degrees. Brush both sides of tortillas with oil, cut into 2 1/2 by 1/2 inch strips.  Place on baking sheet, bake turning occasionally, until crisp, 5 to 10 minutes.  Sprinkle tortilla strips, cilantro, and cheese over soup.  

2.  Twice Baked Potatoes

(Tracee Schneiter, Esplin Family Recipes)

7 potatoes (already baked)

1/2 cube of butter

8 oz. sour cream

dash of garlic salt

dash of onion salt

8 oz. cream cheese

cheddar cheese, shredded

Slice all potatoes in half lengthwise.  Scoop out potatoes and save peels.  Mixed baked potatoes, cheese, sour cream, cream cheese, butter, garlic and onion salt.  Place back in potato peels.  Sprinkle with cheese on top and put in oven to warm and melt cheese.

3.  Creamy White Chili

(another great Susan Christensen recipe)

1 lb. boneless skinless chicken breast, cut into 2 inch cubes

1 medium onion, chopped

1 tsp minced garlic

1-2 tablespoons vegetable oil

4 cans great northern beans, rinsed and drained

2 cans of chicken broth

1 can chopped green chilies

1 tsp salt

1 tsp dried oregano

2 tsp pepper

1/8 tsp cayenne pepper

1 cup sour cream

2 cup whipping cream

In a large saucepan, saute chicken (sprinkle a little salt on the chicken before sauteing it), onion, and garlic in oil until chicken is no longer pink.  Add beans, broth, chilies and seasonings.  Bring to a boil.  Reduce heat; simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream.  Serve immediately.  Serve with shredded cheddar cheese and tortilla chips.

It is possible to substitute reduced fat sour cream for the regular sour cream and half and half for the whipping cream.

4.  Oriental Kebobs

8 oz bottle Italian dressing

1/4 cup soy sauce

2 tablespoons brown sugar

1/2 tsp ground ginger

1 bunch green onions, thinly sliced

1 lb. boneless beef round, cut into 1" pieces

12 large mushrooms

2 zucchini- thickly sliced (can substitute broccoli)

1 medium red pepper

In a large shallow dish, combine 1st 5 ingredients.  Add beef and veggies and turn to coat.  Cover and marinate for 4 hours or overnight.  Remove meat and veggies, reserving marinade.  Put meat and veggies on skewers.  Cook on the grill, basting with the marinade.

5.  Baked Salmon

(Mom's recipe)

1 lb. boneless skinless salmon

Lowery's Garlic Salt

Lemon pepper

Greek Seasoning (optional)

Line 9x13 inch pan with tin foil, place salmon in pan, sprinkle with seasonings.  Broil on middle oven rack for 17 minutes or until salmon flakes apart with a fork.

6.  Bean Burritos

(mom's recipe)

corn tortillas

1 can refried beans

1 can corn

shredded cheddar or monterey jack cheese

salsa and sour cream for the top

Heat an electric griddle or frying pan.  Spray with non-stick cooking spray.  Place tortilla in pan and spread with refried beans, corn, cheese, top with another tortillas.  Cook for 2 minutes, flip and continue to cook until cheese is melted.  Top with salsa and sour cream.

Week #3

Menu  *serving suggestions

1.  Crock-pot-  Pulled Pork Sandwiches, *whole wheat buns, *salad

2.  Meatless-  Cream of Carrot Soup, *salad,  *fresh bread

3.  Chicken- Honey-Lime Chicken Enchiladas, * broccoli, *brown rice

4.  Beef-  Easy Southwestern Stroganoff,  *baked butternut squash, *peas

5.  Easy-  Garden Vegetable Wraps, *fresh fruit, *fresh veggies

6.  Light-  Grilled Peach and Feta Salad,  *toasted cheese bread

1.  Crock-pot- Pulled Pork Sandwiches

(Matt and Susan Christensen shared with recipe.  The BBQ sauce is wonderful!)
 

Pork: 

1 pork roast (usually blade or butt roast)

Trim all major fat from pork & place in crock pot

Sprinkle on a generous amount of kosher salt and pepper

Add ¼ cup water to crock pot

Cook on low for 8-10 hours

Remove from crock pot and shred roast with a fork, removing any gristle.

Stir in barbeque sauce (see recipe below) and serve on buns
 

Barbeque sauce: 

1 cup catsup

½ cup water

¼ cup finely chopped onion

¼ cup vinegar

2 tablespoons brown sugar

2 tablespoon Worcestershire sauce

1/8 teaspoon celery seed

¼ teaspoon salt

about 4-5 dashes of bottled hot pepper sauce (watch this so it’s not too hot)

1 teaspoon chili powder

1 dash cayenne pepper 

In a saucepan, combine all above ingredients.  Bring to a boil; reduce heat.  Simmer uncovered 30 minutes.  Makes 1and 3/4ths cups sauce.  Depending on how much pork you have, you may want to double the amount of sauce you make in order to coat & flavor the pulled pork.

2.  Meatless-  Cream of Carrot Soup

(Susan Christensen shared this recipe.  It would be wonderful in bread bowls!)

1 cup chopped mushrooms


1 small onion, chopped


3 cups carrots chopped (5-6 medium size carrots)


2 small potatoes or 1 large potato chopped


2 celery stalks chopped


1 tsp dried thyme


½ tsp rosemary


1 clove garlic


¼ tsp red pepper sauce


2 cups chicken broth


½ tsp salt


¼ cup milk


¼ cup half and half


2 Tbsp butter
 


Directions: 
Sautee onion and garlic over medium heat in 1 Tbsp butter.  When onions are soft and translucent, then add copped carrots, potatoes, and celery.   Let cook while stirring for 2 minutes.  Add the 4 cups chicken broth, mushrooms, thyme, rosemary and salt.  Bring to a boil.  Reduce heat.  Place lid on pot and simmer for 50 minutes or until vegetables are tender. 
After vegetables are tender, use blender to puree until smooth (2 batches).  Pour pureed mixture back into pot.  Add hot sauce, 2nd Tbsp of butter, milk, and half & half.  Heat to appropriate serving temperature.  Do not boil.  Salt and pepper to taste.



3.  Chicken-  Honey-Lime Chicken Enchiladas


(A favorite recipe from Susan Christensen.  Can you tell she has a lot of great recipes?)





Mix and let marinate:
      

1 lb. shredded, cooked chicken breast
      

1 to 2 T. chili powder
      

2 cloves garlic, minced
      

½ cup honey
      

½ cup lime juice 


Mix enchilada sauce
      

1, 12-oz can mild green chili enchilada sauce
      

½ cup heavy cream, milk, sour cream, or light sour cream 


Pour ½ cup enchilada sauce in the bottom of 9x13 glass baking dish
 
Heat 12 corn tortillas each side on med-high oiled skillet, turning once.  Heat until bubbly & flexible. 
Roll the tortillas with the shredded chicken from the marinade and Mexican-blend cheese
 
Mix remaining juice from marinade and remaining enchilada sauce together.  Pour over rolled enchiladas.  Top with 1 cup Mexican-blend cheese. 
Bake uncovered at 350 degrees for 30-40 minutes or until hot and bubbly. 



4.  Beef- Easy Southwestern Stroganoff


(Betty Crocker cookbook)


1 lb ground beef

1 (16 ounce) jar thick and chunky salsa

1/2 teaspoon salt

1/2 cup nonfat sour cream

Wagon Wheel Pasta, cook according to package directions

Grated cheese

Directions

Cook beef in a 10-inch skillet over medium heat, stirring occasionally, until brown, drain.

salsa, and salt.   Cover and simmer about 5 min.   Stir in sour cream, cook until just hot.  Serve over wagon wheel pasta.  Sprinkle with cheese. 

5.  Easy-  Garden Vegetable Wraps

(Betty Crocker cookbook)

½ cup garden vegetable flavored cream cheese

4 flour tortillas (we use more)

1 cup lightly packed spinach leaves

1 large tomato sliced

¾ cup shredded carrot

8 slices Muenster or Monterey Jack cheese

1 small yellow pepper chopped

*sometimes we add turkey or ham

Spread 2 tablespoons cream cheese over each tortilla. Top with spinach and tomato to within 1 inch of edge. Sprinkle with carrot. Top with cheese. Sprinkle with bell pepper.

 Roll up tortillas tightly. Serve immediately, or wrap securely with plastic wrap and refrigerate no longer than 24 hours.

6.  Light- Grilled Peach and Feta Salad 

(Susan Christensen)

(Serves 1)


2 handfuls spinach or other greens


1 peach

sliced
 red onion


feta or chevre


1 tsp olive oil


½ Tbsp balsamic vinegar


pepper


chopped mint


Warm peaches are extra delicious, so I grilled the slices on the hob for a couple of minutes and then tossed them into the salad and seasoned with pepper and fresh mint.


***a few candied pecans on the top of this makes it heavenly.  I’ve also tried lightly caramelizing my peaches (cooking them in caramelized sugar and butter)


Shopping List  Week #3

1 pork roast (usually blade or butt roast)

chicken breast (1 lb.)

lean ground beef (1 lb.)

*sandwich meat, if you need it for lunch

2 onion

red onion

mushrooms (1 cup chopped)

potatoes (2 small)

carrots (3 cups for soup more for *serving suggestions)

celery

romaine lettuce

*tomatoes (salad)

tomato

*cucumbers (salad)

garlic (3 clove)

3 limes or lime juice

*broccoli

butternut squash

spinach leaves

small yellow pepper

*fresh fruit for serving suggestions, breakfast, and lunch

*fresh veggies for lunch

peach (1)

mint

salt

pepper

brown sugar

celery seed

chili powder

cayenne pepper

thyme

rosemary

thick and chunky salsa (16 oz.)

catsup

vinegar

worcestershire sauce

bottled hot pepper sauce

red pepper sauce (optional)

honey

olive oil

balsamic vinegar

chicken broth (1 can)

mild green chili sauce (12 0z. can)

*brown rice

wagon wheel pasta

corn tortillas (12)

whole wheat tortillas

*pecans

*any breakfast items

milk

half and half (1/4 cup)

butter (2 tablespoons)

sour cream (1 cup)

mexican-cheese blend (1 cup)

cream cheese (I prefer Neufchatel)

muenster or Monterey Jack cheese

cheddar cheese

feta or chevre

frozen peas

whole wheat buns

*bread if you don't plan to make it

Week #2 Recipes

Menu  *serving suggestions

1.  Crock-pot:  Beef Stew *green beans

2.  Meatless:  Potato Soup *salad

3.  Chicken:  Italian Turkey Burgers *rice, fresh veggies

4.  Beef:  Beef Enchiladas *corn

5.  Easy:  Easy Parmesan Garlic Chicken *broccoli

6.  Light:  Chicken Pasta Salad *bread

1.  Beef Stew
(Julie Nance shared this recipe at Enrichment in Ohio)

2 cups water

1 pkg. beef stew mix

1 can cream of celery soup

1 lb. stewing meat, browned

4-5 medium potatoes, peeled and cubed

1 cup sliced celery

1 cup sliced carrots

1 onion, chopped

Combine water, beef stew mix and cream soup in slow cooker.  Brown the meat.  Add remaining ingredients and cook on low 6-8 hours or high 3-4 hours.  Serve with homemade bread or rolls.  Perfect for after church!  

2. Potato Soup
(Kristie Midgley, recipe exchange in Ohio)

6 chicken bouillon cubes

6 cups water

1 tbs.  parsley

1 tbs. diced minced onions

6 large potatoes, peeled, cubed

1 can evaporated milk

1 cube melted butter 

1/2 cup flour

1 cup grated cheese

Simmer water, cubes, parsley, onion, potatoes- 2 hours.  Then add canned milk.  In a separate pan- melt butter and blend in flour (makes a paste) for about 5 min.  Add to soup.

3.  Italian Turkey Burgers
(Taste of Home)

1/4 cup canned crushed tomatoes

2 tbs. grated parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1 pound ground turkey 

8 slices Italian bread, toasted

1/2 cup meatless spaghetti sauce, warmed

• In a large bowl, combine the first six ingredients. Crumble turkey over mixture and mix well. Shape into four 3/4-in.-thick oval-shape patties.
• Coat grill rack with cooking spray before starting the grill. Grill patties, uncovered, over medium heat for 6-8 minutes on each side or until a meat thermometer reaches 165° and juices run clear.
• Place a patty on each of four slices of bread. Drizzle with spaghetti sauce; top with remaining bread. Yield: 4 servings.

4.  Bean and Beef Enchiladas
(one of my mom's recipes)

1 lb. ground beef

1 can refried beans

1 can enchiladas sauce (we like mild)

1 can olives

1 can cream of mushroom soup

corn tortillas

grated moterey-jack cheese

Brown the ground beef. Add the beans to the ground beef.  Spoon beef/bean mixture into tortillas, roll them up and place in a 9 x13 inch baking dish.  In a separate bowl mix cream of mushroom soup and enchiladas sauce together.  Pour sauce over wrapped tortillas.  Top with grated cheese and olives.  Bake at 350 degrees for about 20-30 minutes.  

5. Easy Parmesan Garlic Chicken
(Kraft)

1/2 cup grated parmesan cheese

1 envelope Italian Salad Dressing Mix

1/2 tsp.  garlic powder

6 boneless skinless chicken breast halves

1.  Mix cheese, salad dressing mix and garlic powder.

2. Moisten chicken with water; coat with cheese mixture.

3.  Bake at 400 degrees for 20 to 25 minutes or until chicken is cooked through.  

6.  Pasta Chicken Salad
(Trudi Griffin, Enrichment in St. George)

This recipe makes a lot of food.  Either invite someone to dinner or make 1/2 the recipe.  

8 cups chicken, cooked and cut into bite size pieces

4 cups BowTie pasta, cooked according to package directions

1 1/2 tsp. salt

1/4 tsp. pepper

4 tbs. green onion chopped

2 (8 oz.) bottles of Kraft cole slaw dressing

2 cups mayo

2 dashes of Thyme

2 pinches of Ginger

stir the above ingredients together and refridgerate overnight.  

Stir in: 

2 cups celery diced

4 cups red grapes, halved

2 (20 oz.) cans pineapple tidbits

1/2 cup slivered almonds

Week #2  Shopping List

1 lb. stewing meat

1 lb. ground turkey

1 lb. 90% lean ground beef

boneless skinless chicken breasts (enough for 2 meals)

11 medium potatoes,

celery (1 cup)

carrots

1 onion

green onion

red grapes

*fruit for breakfast or lunch

*broccoli

*romaine lettuce

*tomatoes for salad + any other veggies for salad

thyme

ginger

garlic powder

dried oregano

salt

pepper

flour (1/2 cup)

dried minced onion (1 tbs)

parsley (1 tbs)

chicken bullion cubes (need 6)

beef Stew mix (seasoning packet)

1 envelope good seasons italian salad dressing mix

1 can cream of celery soup

1 can cream of mushroom soup

1 can olives

*cans of corn

*cans of green beans

1 can evaporated milk

spaghetti sauce

pineapple tidbits

1 can refried beans

1 can mild enchiladas sauce

kraft cole slaw dressing (the recipe calls for 2 bottles but it makes a lot,  if you are not having company come I would half the recipe)

Mayo (I use light)

*brown rice

*snacks for the week

*any needed breakfast/lunch items

slivered almonds (1/2 cup)

bow tie pasta

corn tortillas

1 cube butter

cheddar cheese

monterey jack cheese

parmesan cheese

*milk

*eggs

*bread

Italian bread or French bread

*bread or rolls (if you don't plan to make them at home)

Week #1

Menu  *serving suggestions

1.  Crock-pot:  Crock-pot Bean and Beef Chili *salad, cheese, sour cream, tomatoes

2.  Meatless:  3 Cheese Pesto Pizza *fruit, carrots, and celery

3.  Chicken:  Honey and Spice Chicken Kebobs *rice pilaf, corn

4.  Beef:  Glazed Meatloaf and Mashed Potatoes  * cooked carrots, salad

5.  Easy:  Mustard Glazed Salmon  *brown rice, squash, broccoli

6.  Light:  Chicken Almond Pitas  *fresh fruit and veggies

1.  Crock-pot Bean and Beef Chili

(recipe from Beth Ashton)

1 pound lean ground beef

1 large onion, chopped

1/4 green bell pepper, chopped

2 garlic cloves, pressed

1 can red or pinto beans, rinsed and drained

1 or part of jalepeno pepper (you can remove seeds), chopped

1 can diced peeled tomatoes

1 can tomato sauce

3 to 4 tablespoons chili powder

1 1/2 tablespoon ground cumin

shredded Monterey Jack or Cheddar cheese, chopped green onions, chopped tomatoes, sour cream, for serving.  

1.  In large skillet, cook the beef, onion, bell pepper, and garlic over med-high heat, stirring, until the beef in browned 6-8 minutes.  Drain off any fat.  Turn into a 5-quart electric slow cooker.  Add the beans, jalepeno pepper, tomatoes with their liquid, tomato sauce, chili powder, and cumin.  Mix well.  

2.  Cover and cook on the low heat setting 4-5 hours or until serving.  Serve topped with cheese, green onions, tomatoes, sour cream as desired.  (Frito or corn tortilla chips are also a great on top)

2.  Three-Cheese Pesto Pizza

(Grandma Feller sent me a subscription to Taste of home magazine, I found this recipe in Taste of Home and we have made this yummy pizza many times.)

1/2 cup chopped onion

1/2 cup chopped sweet red pepper

1 tablespoon olive or vegetable oil

1 pre-baked Italian pizza crust

1/2 prepared pesto sauce

1/2 cup chopped ripe olives

1 cup crumbled feta cheese

1 cup shredded mozzarella cheese

1 cup shredded parmesan cheese

2 plum tomatoes, thinly sliced

In a skillet, saute onion and red pepper in oil until tender.  Place crust on an un-greased 12-in. pizza pan; spread with pesto.  Top with onion mixture, olives, cheeses and tomatoes.  Bake at 400 degrees for 15-20 minutes or until cheese is melted.  

3.  Honey and Spice Chicken Kebobs

(Katy Hedrick brought kebobs when Spencer was born.  It has been a favorite ever since!)

1 medium bell pepper cut into 1" squares

4 boneless, skinless chicken breasts

1 8 oz. can pineapple chunks, drained

1/2 cup Heinz 57 Sauce

1/4 cup honey

skewers

Mix Heinz 57 sauce and honey in a bowl, set aside.  Cut chicken into 1" wide strips.  Put bell pepper, pineapple, and chicken on skewers.  Put strips on, starting at one end of strip in a zig zag, back and forth pattern.  Cook on grill, waiting o brush with sauce until partially cooked so that sauce will not burn.  (you can also cook them under the broiler in your oven)

4.  Glazed Meatloaf

(another Taste of Home favorite)

2 eggs, beaten

2/3 cup milk

1 1/2 cups shredded cheddar cheese

1 cup crushed saltines (about 30 crackers)

1 cup finely shredded carrots

1/2 cup finely chopped onions

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon pepper

2 pounds lean ground beef

1/2 cup ketchup

1/2 cup packed brown sugar

2 tablespoons Dijon mustard

In a large bowl, combine the eggs, milk, cheese, saltines, carrots, onion, salt, garlic powder and pepper.  Crumble beef over mixture and mix well.  Shape into a loaf.  Place in a greased 13 x 9 inch baking dish.  Bake uncovered at 350 degrees for 50 minutes.  

For glaze, in a small saucepan, bring the brown sugar, ketchup and mustard to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until heated through. Spoon over meat loaf.

5.  Mustard Glazed Salmon

(Saving dinner)

6 salmon fillets 

6 tablespoons honey mustard

1/4 cup green onions, finely chopped

Preheat oven to 350 degrees.  In a shallow baking dish, place your fish and top with honey mustard  (1 tablespoon per fillet).  Bake for 15 minutes or longer, depending on the thickness of the fish and when fish flakes easily with a fork.  Top with green onions before serving.  

6.  Chicken Almond Pita Sandwiches

(Lion House Entertaining)

1 8-ounce package cream cheese, softened

1/2 cup mayonnaise

3 tablespoons milk

1 teaspoon lemon juice

3 cups chicken, cooked and diced

1/3 cup red pepper, chopped

1/3 cup green pepper, chopped

3 tablespoons green onion, chopped

1 teaspoon dry mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1/3 cup slivered almonds

3 large pieces pita bread, halved

alfalfa sprouts (optional)

In a mixing bowl, beat cream cheese, mayo, milk, and lemon juice until smooth.  Stir in cooked chicken, red and green peppers, green onion, mustard, salt, and pepper.  Refrigerate.  

Just before serving, stir in almonds.  Spoon about 1/2 to 3/4 cup filling into each pita half.  Top with sprouts, if desired.  Makes 3 to 6 servings.  (It feeds our family of 7!)