Freezer Ham Omelette

Ingredients:

6 eggs
salt and pepper
4 oz cooked ham, diced
1 tbsp chopped fresh herbs
1 tbsp olive oil

Directions:

Blend the eggs with salt and pepper, then add the ham and herbs. In fry pan, preheat oil then add egg mixture. Cook gently for 2-3 minutes, then broil for one minute.

Butter a piece of foil, then slide omelette on. Allow to cool, then wrap and freeze.

To serve, remove from freezer, place in buttered ovenproof dish, cover lightly with foil and reheat in a preheated 350 degree oven for 25-30 minutes.

Submitted by Shelli
From Mom's Budget (www.momsbudget.com)

10-Minute Salsa Chicken

Ingredients

1 tbsp olive oil
1 lb boneless, skinless chicken
6 tbsp salsa, divided
6 tbsp extra sharp cheddar, divided

Directions

Heat the olive oil in a large skillet. Wash the chicken and slice into two thin cutlets. Salt and pepper liberally.

Add the chicken to the pan and cook for about three minutes on each side until cooked through. Place 1 tbsp of salsa on each piece and spread it along the length of the chicken. Cover and cook for one minute.

Remove the cover and sprinkle each chicken piece with 1 tbsp cheddar cheese. Cook and cook for one additional minute. Serves 4.

From Sarah's Cucina Bella

Submitted by Shelli

Moving Day Crock Pot Sauerkraut Butt

Ingredients

1 (3-4 lb) pork butt
1 28 oz can sauerkraut
1 16 oz bottle barbecue sauce

Directions

Place butt in crock pot and pour kraut with juice over butt. Cook on low 8 hours or high 4 hours. Pour off excess liquid and stir in BBQ sauce. Serve on buns.

From RecipeZaar
Submitted by Shelli

Cabbage Casserole

Ingredients

1 lb lean ground beef
1 med red onion
1 small head cabbage, chopped
1 can tomato soup, undiluted

Directions

Brown ground beef and onion together. Place cabbage in large casserole. Spread beef and onions over the cabbage. Spread tomato soup over the beef. Cover and bake one hour at 350 degrees.

Note: 1/2 cup quick cooking rice can be added to the beef mixture but if you do this dilute the soup with 1 can of water.

Chickpea, Pesto, and Red Onion Salad

Ingredients

2 cups canned chickpeas, drained
3 T pesto
1 T olive oil
1-2 T lemon juice
3/4 c chopped red onion

Directions

In a bowl, whisk pesto, olive oil, and lemon juice together. Add chick peas and red onions and toss together. Best served at room temperature.

From RecipeZaar
Submitted by Shelli

Smoked Sausage Skillet

Ingredients

1 lb smoked sausage
2 cans green beans
8-10 red baby potatoes
1 yellow onion
salt and pepper

Directions

Place potatoes and sausage in bottom of deep dutch oven. Slice onion on top add green beans with the liquid. Add generous amount of fresh cracked pepper. Pour 1 can of water on top. Salt to preference. Bring to boil and lower heat to simmer. Cook till potatoes are done.

From RecipeZaar
Submitted by Shelli

Super Easy Eggplant Parmesan

Ingredients

1 large eggplant
1 jar pasta sauce
2 cups shredded mozzarella cheese

Directions

Preheat oven to 350°F. Peel eggplant and slice thin. Layer eggplant and other ingredients if desired. Cover with foil and bake 45 minutes. Take the foil off for the last 5 minutes of baking.

From RecipeZaar
Submitted by Shelli

So Easy Crock Pot Chicken Parmesan

Ingredients

2-4 boneless skinless chicken breasts
1 25 oz jar spaghetti sauce
2-6 slices mozzarella
cooked spaghetti noodles
Shredded Parmesan cheese, to taste

Directions

Arrange chicken breasts in slow cooker. Pour sauce on top. Cover and cook for 6 to 8 hours on low. Add mozzarella cheese slices and let melt over the breasts. Serve with spaghetti. Sprinkle with the Parmesan cheese.

From RecipeZaar
Submitted by Shelli

Grilled Pesto Chicken Packets

Ingredients

4 boneless skinless chicken breasts
8 medium tomatoes, Roma, sliced
4 small zucchini, sliced
1/2 cup basil pesto

Directions

Heat coals or gas grill for direct heat. Place 1 chicken breast half, 2 sliced tomatoes and 1 sliced zucchini on one side of four 18x12-inch sheets of heavy-duty aluminum foil. Spoon 2 tablespoons pesto over chicken mixture on each sheet. Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. Cover and grill packets 4 to 5 inches from medium heat 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Place packets on plates. Cut large X across top of packet; fold back foil.

From RecipeZaar
Submitted by Shelli

Cheesy Chicken and Asparagus

Ingredients

3-4 boneless skinless chicken breasts
1 bunch asparagus
1/2 pound thinly sliced prosciutto
1 cup shredded monterey jack cheese

Directions

Pound each chicken breast to about 1/2" thick. On each breast, place 2 slices prosciutto, 3-4 asparagus spears and 1/4c shredded cheese. Wrap into a bundle and secure with toothpicks. Place in baking dish and cover with foil. Bake in 350 degree oven for one hour.

From RecipeZaar
Submitted by Shelli

Sunshine Chicken Drumsticks

Ingredients

1/2 cup steak sauce
1/4 cup ketchup
1/4 cup apricot preserves
12 chicken drumsticks

Directions

Blend steak sauce, ketchup, and preserves in a small bowl with a wire whisk until smooth. Marinate the chicken for an hour and brush the chicken with the sauce when placed on the grill. Grill chicken over medium heat for 20 minutes or until no longer pink, turning and brushing with remaining sauce.

From RecipeZaar
Submitted by Shelli

Easy Chicken Bake

Ingredients

1 6 oz package stuffing mix
1 1/2 pounds boneless skinless chicken breasts
1 10 oz can reduced fat cream of chicken soup
1/3 cup reduced fat sour cream
1 16 oz package frozen mixed vegetables, thawed and drained

Directions

Preheat oven to 400 degrees. Prepare stuffing mix as directed on package. Mix chicken, soup, sour cream and vegetables in a 13 x 9-inch baking dish; top with stuffing. Bake 30 minutes or until chicken is cooked through. Enjoy now or cover and refrigerate. To reheat, microwave each serving on high 2 to 3 minutes.

From RecipeZaar
Submitted by Shelli

Baked Eggplant

Ingredients

2 eggplants, cut into 1" rounds
3 cups marinara sauce
24 large fresh basil leaves
1 1/4 cups fat-free mozzarella cheese

Directions

Preheat the broiler, place the eggplant in a single layer on a baking sheet and spray with nonstick cooking spray. Broil until well browned, about 4 minutes. Turn over, repeat other side. Remove from oven. Reduce heat to 375 degrees. Spread 1 cup of the sauce in an 11x14 baking dish. Add eggplant rounds overlapping slightly. Top with remaining sauce, basil leaves, then cheese. Bake until cheese begins to brown, about 20 minute Let stand 10 minutes before cutting.

Note: Freezes well

From RecipeZaar
Submitted by Shelli

Quick and Easy Chicken Cacciatore

Ingredients

4 boneless skinless chicken breasts
1 16 oz package frozen onion and three pepper blend, thawed
1 14 oz jar spaghetti sauce
1 cup shredded low fat mozzarella cheese

Directions

Cook chicken in a large nonstick skillet on medium-high heat 2 minutes on each side. Add vegetables; cover. Cook 5 minutes. Stir in spaghetti sauce. Simmer 5 minutes on medium heat or until chicken is cooked through (165 degrees). Top with cheese.

From RecipeZaar
Submitted by Shelli

Italian Chicken

Ingredients

2 boneless chicken breasts
1 cup Italian dressing
2 cups bread crumbs

Directions

Soak the chicken breasts in the Italian dressing for about 30 minutes, then roll in bread crumbs. Place in baking dish and cook in oven for about 1 hour.

From RecipeZaar
Submitted by Shelli

Salsa Chicken

Ingredients

4 boneless skinless chicken breasts
1 cup salsa
1 (1 1/4 oz) taco seasoning mix
1 10 oz can reduced fat cream of mushroom soup
1/2 cup reduced fat sour cream

Directions

Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Pour salsa and soup over chicken. Cook on low for 6 to 8 hours. Remove from heat and stir in sour cream. Serve with rice.

NOTES: You may use half the packet of taco seasoning (I have started doing this to reduce sodium content myself). Some slow cookers cook faster than others. Mine is a true slow cooker (have had it over 10 years.) The newer ones cook a bit faster and you may have to adjust your cooking time based on that! Number of Servings: 6.

From RecipeZaar
Submitted by Shelli

Recession Noodles

Ingredients

1 lb ground beef
1 lb frozen mixed vegetables
3 3 oz packages ramen style noodles, saving 2 seasoning packets
1 tsp garlic powder
1 tsp onion powder

Directions

Over medium heat, cook ground beef in a large pan with garlic and onion powder. While the beef is cooking, boil Ramen noodles according to directions and drain. Once the beef is browned, add frozen vegetables, noodles and seasoning packs and mix well. Cover and turn heat to medium-low until vegetables are hot. ( We do NOT drain the beef fat, as it adds more flavor to the dish, but to keep it healthier, feel free to drain it). Serve and enjoy!

From RecipeZaar
Submitted by Shelli

Lazy Ravioli Lasagna

Ingredients

28 oz spaghetti sauce
1 lb ground beef
8 oz mozzarella cheese
25 oz frozen cheese ravioli

Directions

Preheat oven to 450 degrees. Brown and strain beef. Cover the bottom of a 9 x 13 pan with sauce. Layer 1/2 of the frozen ravioli, 1/2 of the beef and 1/3 of the cheese in the pan. Pour another layer of spaghetti sauce and repeat layers. Save some cheese for the top, if you wish. Bake uncovered for 45 minute or until heated all the way through.

From RecipeZaar
Submitted by Shelli

Basic Beef Casserole

Ingredients

1 lb lean ground beef
1 small chopped onion
2 T chopped green peppers
1 14 oz can tomatoes
1 1/2 cups noodles, cooked

Directions

Brown the ground beef and chop up. Add in the other ingredients and simmer for 7 or 8 minutes.

Note: You can get creative and throw in any other ingredients you'd like to experiment with.

From RecipeZaar
Submitted by Shelli

Tamale Soup

Ingredients

1 quart pinto beans
1 15 oz can corn
1 15 oz can tomatoes
1 15 oz can tamales

Directions

Mix beans, undrained corn, & tomatoes. Unwrap & slice tamales & add to mixture. Simmer on stove for 20 minutes.

From RecipeZaar
Submitted by Shelli