Creamy Skillet Tomato Spinach Chicken

4 Chicken Breasts

1 tbsp Olive Oil

2 spoons garlic

1 pint Cherry Tomatoes

1 cup Chicken Stock

1/2 cup Heavy Cream

1/2 cup Grated Parmesan

4 cups Baby Spinach

Sea Salt and Black Pepper

Start noodles or rice.

Season chicken with salt and pepper. Cook and set the chicken aside on separate plate.

Add to the same pan the minced garlic, chicken stock, and cherry tomatoes then allow to simmer on a low heat to let the flavors come together for 2-3 minutes. Simmer until the cherry tomatoes start to burst.

Stir in the heavy cream and the grated parmesan cheese. Mix gently until it has melted into the sauce.

Finally stir through the baby spinach until it has just wilted.

Place the chicken pieces back in the sauce to gently reheat for a moment or two.

Serve on Carb base of choice. 

Stroganoff

 Noodle of choice

2 can cream of mushroom soup

1 bag ground hamburger 

1 can of milk (split between the two soup cans) 

6 oz Sour Cream

1 spoon Beef Bouillon

Start your noodles. 

In seperate pan, warm your hamburger. Add cream of mushroom, milk and bouillon. After combined, add sour cream and noodles.

Sloppy Joe

 Bun

Can of Sloppy Joe Mix 

Chicken Bacon Ranch Casserole

(Serves 6)

16 oz noodle of choice

1/2 cup bacon (or more if wanted)

2 small onion, diced

5 tsp Garlic 

8 oz cream cheese, cubed

3 cup milk

2 Dry Ranch Seasoning Mix packets

4 cup shredded mozzarella cheese, divided

6 cup Chopped Rotisserie Chicken (or 2 chicken breasts cubed)

1/2 cup sliced green onion

Preheat the oven to 375°F. 

Sauté onion and garlic. Whisk in the cream cheese, milk, ranch seasoning mix, and 2 cup of the mozzarella until smooth; remove from the heat.

In a large bowl, stir together the ranch mixture, cooked pasta, chicken, 1/4 cup bacon and green onion until well combined. Transfer to a pan. Sprinkle evenly with the rest of the bacon; top with the remaining 2 cups mozzarella.

Bake until the top is golden brown and crispy, 25 to 30 minutes. Let cool slightly; top with more green onion just before serving.

(If you'd like to add a vegetable to this casserole, stir in 4 cups spinach with the chicken in step 3, or add 2 cups of broccoli florets to the pasta during the last 2 minutes of its cook time.)

Cinnamon Rolls (90 Minutes)

 Makes 8-12 rolls

Uses: Cream Cheese Frosting

Dough

3/4 cup Milk

1/4 cup margarine, softened 

3 1/4 cup flour

1/4 cup sugar

1 pkg instant yeast

1/2 tsp salt

1/4 cup water

1 large egg

Filling

1 cup brown sugar

1/2 cup margarine (SOFTEN NOT MELTED)

1 TBS cinnamon

1. Heat milk in a small saucepan until just hot to touch or a few bubbles form around the edge. Remove from heat and stir in margarine until melted; set aside.

2. 1. Combine 2 1/4 cups flour, sugar, yeast, and salt in a large bowl. Add milk mixture, water, and egg; beat well. Add remaining 1 cup flour, 1/2 cup at a time, stirring well after each addition.

   2. Turn dough out onto a lightly floured surface and knead until smooth (not tough), about 5 minutes. Cover with a damp cloth and let rest for 20 minutes.

   3. 1. While dough is resting, mix together brown sugar, margarine, and cinnamon in a small bowl. Set aside. Preheat the oven to 375 degrees.

      2. Roll dough out on a lightly floured surface into a 12x9-inch rectangle. Spread brown sugar mixture over dough. Roll up dough and pinch seam to seal. Cut into equal rolls. Place cut-side up in the prepared pan. Cover and let rise until doubled, about 30 minutes. 

      3. Bake 20-22 minutes in the preheated oven until browned. Let cool for 2 minutes. Spread cream cheese frosting on top of rolls. Serve warm.

Cream Cheese Frosting

For Cookies and Cinnamon Rolls 

6 oz Cream cheese

6 TBS Margarine

1 1/2 cup Powder sugar

Milk

Vanilla 

Combine room temperature cream cheese and margarine. Beat until smooth with no chunks. Add in powder sugar and milk in small quantities. Add vanilla once everything is smooth and the correct consistency. 

Homemade Mac and Cheese

Use recipe for correct servings 

(Serves 2 people)

8 oz Noodles of Choice

1 cup White Sauce

2 oz Velveeta cheese

1/4 tsp mustard powder

Shake of salt

1 cup Grated Cheddar Cheese 

Start noodles. Make white sauce. As soon as milk, and butter/flour mixture are combined with no lumps, add Velveeta cheese. Mix in mustard powder, salt (to flavor). Add grated cheese and immediately remove from heat (or you get chunky sauce). 

If it gets to thick, add milk until right thickness, 1 tbs at a time while mixing well. 

Add to drained noodles, and mix until combined. 

(Serves 4 people)

16 oz Noodles of Choice

2 cup White Sauce

4 oz Velveeta cheese

1/2 tsp mustard powder

Shake of salt

2 cup Grated Cheddar Cheese 

Start noodles. Make white sauce. As soon as milk, and butter/flour mixture are combined with no lumps, add Velveeta cheese. Mix in mustard powder, salt (to flavor). Add grated cheese and immediately remove from heat (or you get chunky sauce). 

If it gets to thick, add milk until right thickness, 1 tbs at a time while mixing well. 

Add to drained noodles, and mix until combined. 

(Serves 6 people)

24 oz Noodles of Choice

3 cup White Sauce

6 oz Velveeta cheese

3/4 tsp mustard powder

Shake of salt

3 cup Grated Cheddar Cheese 

Start noodles. Make white sauce. As soon as milk, and butter/flour mixture are combined with no lumps, add Velveeta cheese. Mix in mustard powder, salt (to flavor). Add grated cheese and immediately remove from heat (or you get chunky sauce). 

If it gets to thick, add milk until right thickness, 1 tbs at a time while mixing well. 

Add to drained noodles, and mix until combined. 

Basic White Sauce

 Makes 1 Cup White Sauce

Adjust milk proportions to get correct servings of sauce. Only add more rue if using large quantaties of sauce. 

2 TBS Butter

2 TBS Flour

1 cup Milk (use milk, cream or half and half depending on availability, Milk takes longer and cream needs to be thinned)

Melt butter in a small saucepan. Wait until butter is fully melted and pull off heat. Whisk in flour to form a thick paste. When it looks like cookie dough, whisk in 1 cup milk.  Return to medium heat. Cook and stir until desired thickness. Add extra milk if needed for right consistency.

Homemade Eggnog

32 oz egg beater original (non-name brand)

2 Cup Sugar 1 tsp Vanilla

32 oz Half and Half 3 cup Milk

1 tsp Nutmeg

Combine egg beaters and 1 cup sugar. Mix until smooth. Set aside. 

In another container, mix half and half with the 2nd cup of sugar. Add nutmeg.  Mix until thick, but not foamy. Add to egg mixture. Add vanilla and milk. 

Hawaiian Haystacks

(6 Servings)

2 cups uncooked rice (Follow rice directions)

1 chicken breasts (or 1 can of chicken)

2 cans cream of chicken soup

1 can of milk                green onions

tomatoes                     cheese

pineapple                    Chinese noodles

PeasDice chicken and cook until to temperature or open can of meat and warm up. Cook rice. Mix cream of chicken and milk into bowl and warm in microwave until mixed well and warm. Warm up peas. Chop green onions and dice tomatoes. Set out all items for people to self serve.

Chunky Tomato Spaghetti Sauce

 (6 people)

2 onions                                 2 tsp Italian seasoning

4 beefsteak tomatoes             Garlic powder

1/2 Tbs Garlic                       Onion Powder

                                              Salt and Pepper

Dice onions and tomatoes. Onion will cook to same size. Tomatoes will cook to half its size. 

Cook onions until slightly clear and soft. Add garlic and cook for 1-2 minutes until the garlic starts to get a little brown. Add tomatoes. Add Italian seasoning then add garlic powder, onion powder, salt and pepper to taste. Cook until tomatoes are half the size and to texture desired. 

Serve with favorite type of noodle (doesn't work well with elbow noodles.)

Fajitas

 (6 People)

3 peppers                                            2 fajita spice packets

3 onions                                              water according to spice packet

3 chicken breasts

Slice peppers, onions and chicken into small strips. Cook onions and peppers in a small amount of oil until they are soft. Remove peppers and onions into bowl. Cook chicken in small amounts of oil until meat temperature is 165 degrees with the thermometer. Add onions and peppers back into pan and add spice packets and water to pan. Cook for 3-5 minutes until sauce is well mixed. 

Serve with tortillas, cheese, sour cream, tomato, lettuce. and avocado. 

Rice

 2 cups Rice                          1 tsp Salt

4 cups Water                         1/4 cup Butter

Put everything in the pan. Stick on high heat to bring to a rolling boil. As soon as it starts to boil, put on lid, and turn heat to low. Cook for 15 minutes. Let sit 3-5 minutes before serving or adding other ingredients. g in the pan. Stick on high heat to bring to a rolling boil. As soon as it

g in the pan. Stick on high heat to bring to a rolling boil. As soon as it g in the pan. Stick on high heat to bring to a rolling boil. As soon as it
starts to boil, put on lid, and turn heat to low. Cook for 15 minutes. Let sit 3-5
minutes before serving or adding other ingredients.
Fajitas
(6 people)
3 peppers

starts to boil, put on lid, and turn heat to low. Cook for 15 minutes. Let sit 3-5
minutes before serving or adding other ingredients.
Fajitas
(6 people)
3 peppers

starts to boil, put on lid, and turn heat to low. Cook for 15 minutes. Let sit 3-5
minutes before serving or adding other ingredients.
Fajitas
(6 people)
3 peppers