Turkey Burgers

1 lb ground turkey
1 small zucchini
1 red bell pepper
1 onion
blue cheese

Put vegetables in food processor until diced finely. Mix with ground turkey. Form into patties. Grill. When cooked, top with blue cheese.

Quick Chicken Cacciatori

This recipe is so quick, easy, and tasty. It's my mother-in-law's recipe.

1-2 lbs chicken tenders
1 can diced tomatoes (or I have used crushed tomatoes)
2 carrots, sliced
1 medium onion, chopped
1 celery stalk, cut in half
1 garlic clove, crushed
salt and pepper to taste
oregano
basil
other seasonings to taste

Place chicken tenders in pot. Add all other ingredients. Cover and simmer on medium-low until chicken is done, and carrots are starting to soften. Remove celery stalk before serving. Serve over noodles or rice.

Sheryl's Sweet and Sour Chicken

This is one of my favorite chicken recipes. It is so yummy! It is taken from the Lion House cookbook.

3 lbs chicken breasts

1 t garlic salt

1/2 t black pepper

1 beaten egg

4-6 T cornstarch or flour

Sprinkle chicken with salt and pepper. Let stand one hour or more. Preheat oven to 325. Dip chicken in egg, then coat in cornstarch or flour. Brown in hot oil. Place in baking dish. Cover with the following sauce. Bake uncovered for 1 hour, turning chicken once or twice.

3/4 c sugar
1/2 c vinegar
1/2 c chicken broth
3 1/2 T ketchup
1 T soy sauce

Combine in small saucepan and heat.

Crock Pot Chicken Tenders

I got this recipe from my sister-in-law, Mary.

1 lb chicken tenders

1 3 oz pkg cream cheese

1/2 pkg Italian salad dressing mix

2 cans cream of chicken soup

Put chicken in crock pot, add cream cheese, Italian dressing, and soup. Cook on low for 3-4 hours. Serve over egg noodles or rice. 

Lasagna

This is Jason's mom's recipe for Lasagna. It is Jason's favorite. 

Sauce:

1 1/2 lbs ground meat

3 garlic cloves, crushed

1 onion, chopped

3 ribs celery, chopped

1 bell pepper, chopped

1 t oregano

1 t basil

1 t parsley

salt and pepper

1 large can (28 oz) crushed tomatoes

1 15 oz can tomato sauce

Brown meat. Add garlic, onion, celery, bell pepper, and seasonings. Cook for several minutes, until onions begin to soften. Add tomatoes and sauce. Simmer for about 15 minutes. Remove from heat.

Filling:

1 c ricotta cheese

1 c cottage cheese

1 c mozzarella cheese

1 c cheddar cheese

1/2 of small package of frozen spinach, cooked and drained well

1 egg

Mix all ingredients together.

Pasta:

1 box lasagna

Cook pasta as directed on package until "al dente" (not hard, not soft). Lay each piece of pasta on towel after cooking while waiting to put meal together.

Now it is time to put it all together. Put half of the meat sauce in bottom of 9x13 pan. Cover with pasta, then cheese mixture, then more pasta, then remaining meat sauce. Top with grated cheese.

Bake at 350 for 30 minutes, until edges are bubbly. Remove from oven and let stand 20 minutes before serving. 

Chicken Tikka Masala II

4 chicken breasts cut into 1" pieces
2 garlic cloves, chopped
1" fresh ginger, chopped
14 oz can diced tomatoes
4 T plain yogurt
1 onion, diced
2 T oil
2 T masala curry
salt and pepper
1 T flour
1/4 c water
3 T chopped cilantro

Put garlic, ginger, tomatoes, and yogurt in blender until smooth. Set aside.

In large skillet heat oil. Add onions. Brown onions for 3-4 minutes. Add masala curry and fry for 1 more minute, stirring occasionally. Add the tomato mixture and chicken to onions. Season with salt and pepper.

Mix cornstarch with water and slowly add to tomato mixture. Bring to boil, stirring constantly. Cover and let simmer for 15 minutes.

Before serving add cilantro. Serve over rice.

Honey Chicken Over Snow Pea Rice

Here's another great recipe that comes from a friend.

1 T butter

1 1/2 c long grain rice

salt and pepper

5 c chicken stock

zest and juice of 1 lemon

2 large handfulls of snowpeas

2 T olive oil

2 lbs chicken, cut into bite-size pieces

1/2 t crushed red pepper flakes (optional)

1 large onion, diced

3 garlic cloves, chopped

3 inch piece of fresh ginger - peeled and grated

3 T honey

1 T cornstarch

Melt butter in saucepan. Add rice and salt and pepper. Lightly brown rice for a few minutes. Add 3 1/2 c chicken stock and lemon zest. Bring to a boil, cover, reduce heat, and let simmer for about 20 minutes. When rice has only about 3 minutes more to cook, lift lid and add snowpeas. Don't stir them in, just throw them on top of the rice. When rice is done, fluff rice, mixing in the snowpeas.

While rice is cooking, heat large skillet over medium heat. Add oil. Brown chicken for several minutes. Add salt and pepper, pepper flakes, onion, garlic, ginger, and honey. Cook for a few more minutes, stirring frequently. Add remaining 1 1/2 c chicken stock and bring to a boil. Reduce heat to a simmer. Mix cornstarch with a little bit of water. Add to chicken mixture. Mix thoroughly and cook for 2 more minutes until sauce thickens. Add lemon juice.

Serve the chicken over the rice.

*Tip for using fresh ginger* Store fresh ginger in the freezer (inside a freezer safe bag). It keeps longer and is easier to grate. When grating frozen ginger there is also no need to peel it before you grate it.