Betty Crocker Glazed Ribs

 4 lbs spareribs

1 can (15 oz)  tomato sauce

1 envelope .7 oz onion soup mix

1/4 cup vinegar

1/4 cup molasses

2 Tbls salad oil

1 tsp dry mustard

1 cup water

Place spareribs meaty side up in open shallow roasting pan.  Heat remaining ingredients to boiling, stirring constantly.  Boil and stir 3 minutes.  Pour sauce over meat.  Roast in 350 degree oven 1 1/2 hours or until done, basting 4 or 5 times.  Serve over rice.

(This is the recipe I've used ever since I got married 49 years ago.  I got a Better Crocker recipe for a wedding gift :)  I usually cooked it at 325 for 2 hours)

Slow Cooker Bacon Ranch Chicken & Pasta

Ingredients: 

1 lb. chicken breasts

6 strips bacon (cooked and diced)

1 packet dry ranch dressing mix

1 10.75 oz can cream chicken soup

1 cup sour cream

1/2 tsp. pepper

1/2 cup water

8 oz spaghetti

Directions:  Spray slow cooker with cooking spray.  Place chicken breasts in cooker.  In medium bowl, mix remaining ingredients except spaghetti.  Pour over top of chicken.  Cover, cook on low heat setting for 6 hours or 3-4 hours on high.  When about 15 minutes are left, cook and drain spaghetti as directed on package.  Just before serving shred chicken with two forks and toss creamy chicken mixture over cooked spaghetti.

Italian White Bean, Cabbage, and Sausage Soup

Yield: 8-10 servings

Ingredients:
1 pound hot or regular breakfast sausage
1 small onion, diced
1 small cabbage, sliced into bite size pieces, about 4 cups worth (I used about 7 cups)
1 14 ounce can of diced tomatoes
2 15 ounce cans of drained great northern beans
6 cups chicken broth
1/2 tsp oregano
1/2 tsp basil
1/4 tsp thyme

Directions:
Cook and crumble the sausage in a large pot with the diced onions, over medium high heat.  Add the cabbage, beans, tomatoes, broth and spices.  Stir to combine and bring to a simmer for about 5 minutes to soften the cabbage.  Enjoy!

(Note:  Make sure you use a good seasoned sausage.  The first time I made it I used a sausage that was seasoned real good but not hot and it turned out great.  The second time I made it I just had a plain sausage and I ended up adding a lot of spices to make it taste better)

Zucchini Noodles with Cilantro Lime Chicken

Serves 4
Prep Time: 25 minutes/Total time: 25 minutes

Ingredients
3 medium zucchini (about 1 1/2 pounds)  (I used 7 small ones)
4 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 1" pieces
1/2 teaspoon cumin (I used 1 tsp. cumin)
1 teaspoon sea salt, divided
1/4 teaspoon ground black pepper
1 cup cherry tomatoes (I diced up 5 roma tomatoes)
2 teaspoons seeded, minced jalapeno  (I just use one large jalapeno chopped fine/no seeds)
juice of 1 medium or 1/2 large lime
3/4 cup cilantro, chopped

Directions:
Using a spiralizer or mandolin, make zucchini noodles and set them aside.  (You can also slice the zucchini thinly if you don't have the gadgets for making zucchini noodles)

Heat a large skillet over medium-high heat.  Add 2 tablespoons of the olive oil and the chicken.  Cook until golden brown, stirring occasionally.  Add the cumin, 1/2 teaspoon of the salt, and the ground black pepper, Cook and stir 1 more minute.  Transfer to a bowl and set aside.

Return the skillet to the stove on medium-high heat.  Add the remaining 2 tablespoons oil, zucchini noodles, tomatoes, jalapenos and cilantro and lime juice.  Saute for 1 minute.  Remove from the heat and add the cooked chicken.  Stir gently and serve hot.

Lisa's Fish Tacos

Corn Tortillas (warmed in the microwave between moist paper towels)
Cabbage, shredded (or coleslaw blend)
Tilapia, baked with Lemon Pepper and Oil, then flaked
Tomatoes or Cowboy Caviar (tomatoes, corn, black beans, avocado, lime juice, cumin, salt, garlic)

Layer, add taco sauce, roll and enjoy.

Taco Sauce:
1 c Sour Cream
1 C Mayonnaise
2 Tbs Milk
1 tsp Cumin
1 Lime, juiced
1 tsp Garlic Salt
1/2 tsp paprika
Cilantro to taste

Combine, mix and spoon over fish tacos.

Easy Smoked Sausage Skillet

Ingredients:
1 pkg Hillshire Farm smoked sausage, diagonally sliced thin
2 cloves garlic, crushed
1/4 cup olive oil
1 large red bell pepper, sliced thin
1 small yellow onion, sliced thin
1 pkg. frozen broccoli, thawed (I used fresh)
1/2 cup chicken broth (or water)
1/2 cup tomato sauce
2 cups instant rice (I used 1 cup uncooked brown rice, but partially cooked it before adding it)
1/2 cup shredded Mozzarella cheese

Instructions:
Heat olive oil and garlic in skillet, stir in smoked sausage slices and cook until browned.  Add pepper, onion, broccoli, broth and tomato sauce and simmer for 10 minutes until the vegetables are tender and the liquid is absorbed.  In the meantime, prepare rice according to package instructions. Stir rice into the skillet, sprinkle with cheese and serve.

(Changes I made:  I used 1 cup brown rice.  I put one cup brown rice to 2 cups of water.  When it had cooked for 30 minutes I added 1 chicken bouillon cube and then cooked it for a couple more minutes. I then added the rice to the skillet mixture with the pepper, onion broccoli and tomato sauce and let it simmer for 10 minutes.  Turned out great!

Robin's Tuna Casserole

14 - 15 oz tuna (3 small cans) 16 oz noodles 2 cans cream of chicken soup 16 oz sour cream 1 tsp salt 1 tsp onion powder 1 to 1 1/2 c shredded cheese Optional: 1 small package of frozen peas or some steamed broccoli can be added to sneak some veggies in Cook noodles and drain. Mix together the tuna, cream of chicken soup, sour cream, salt, and onion powder in a large bowl and then add the noodles and optional veggies. Pour into a large casserole dish and top with the cheese. Cook for 20 min at 350

Skillet Chicken Parmesan (Flat Chicken)

1/3 c breadcrumbs 1/3 c grated parmesan cheese 1/2 tsp dried oregano 1/4 tsp garlic salt 1 large egg 4 boneless, skinless chicken breats (about 1 lb) 1 Tbsp olive oil 3/4 c jarred marinara sauce 3/4 c shredded mozzarella cheese (3 oz) 1 - In a shallow bowl mix together the breadcrumbs, parmesan cheese, oregano, and garlic salt. In another shallow bowl beat the egg until frothy 2 - Wrap the chicken breasts in plastic wrap and place on a cutting board. Gently pound each breast with a mallet to an even thickness (about 1/2 in). Dip each chicken breast into the beaten egg to coat and then roll in the breadcrumb mixture. 3 - Heat the oil in a large skillet over medium - high heat. Add the chicken and cook for 4 - 5 min on each side or until the chicken is well browned and just cooked through. 4 - Spoon the marinara sauce evenly on top of the chicken and sprinkle the mozzarella on top. Cover the pan, reduce heat to low and cook for 3 more minutes, or until the cheese melts. *I usually use 3 big chicken breasts and cut them each into 3 pieces so I have 9 total pieces. I just make sure the parmesan cheese and breadcrumb mixture is 1/2 and 1/2 so I don't really measure it's total volume and use 2 - 3 eggs for dipping. 1 jar of marinara sauce is perfect. I usually serve it over noodles and the kids scarf it down.

Easy Chicken and Cheese Enchiladas

Ingredients:
1 can Campbells Cream of Chicken Soup
1/2 cup sour cream
1 cup salsa
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded cheese
6 flour tortillas (6") warmed
1 small tomato chopped
1 green onion, sliced

Directions:
1.   Heat oven to 350 deg.   Stir soup, sour cream, picante sauce and chili powder in medium bowl.
2.   Stir 1 cup soup mixture, chicken and cheese in large bowl.
3.   Divide chicken mixture among tortillas.   Roll up tortillas and place seam-side down in 11x7x2 baking dish.   Pour remaining soup mixture over filled tortillas.   Cover baking dish.
4.   Bake 40 min. or until enchiladas are hot and bubbling.   Top with tomato and onion.

Number Of Servings:6 servings

Preparation Time:Prep:   15 min. Bake 40 min.