Szechuan Mandarin Orange Shrimp

• 1-2 lbs of raw shrimp (medium), peeled, deveined
• 1/2 cup of "House of Tsang Stir Fry Sauce" Regular or Szechaun Style (I used 1/2 cup of regular and 1/4 cup of spicy)
• 1 package of frozen stir fry vegetables, thawed
• 1 medium red onion, sliced
• 2 stalks of celery, oblique cut (at an angle)
• 2 tbsp of canola oil
• 8 oz of cooked thin spaghetti
• 1 small can of drained mandarin oranges
• Salt & Pepper
• 1 tbsp of Paul Prudomme Seafood Magic

In a large skillet over medium heat, cook the celery and onion in the 2 tbsp of oil until almost tender, add your thawed stir fry veggies, add the seafood magic, add the salt and pepper to taste. Cook until vegetables are semi-tender, add your stir fry sauce and shrimp, cook for about 2-3 minutes until shrimp is pink, add your spaghetti and cook an additional 2-3 minutes. At this point you can add more stir fry sauce. I did :) Once you like the flavor and consistency, add your mandarin oranges, mix and serve. Enjoy!
This has been one of my favorites so far!!! Delish!!!

Since "The boys" do not like spicy and Jacob would not even "touch" the shrimp...they had pizza :( I totally stole a slice :)

Babysitter's Chicken Casserole

• 1-8 oz pkg of uncooked macaroni
• 2 cans of cream of mushroom soup
• 1/4 cup of chopped onion
• 2 cups of cooked diced chicken
• 2 cups of chicken broth
• 1/2 lb of diced Velveeta
• Spices: salt, pepper, Tony's
• chopped green onion (optional topping)

Combine all ingredients in a Pyrex dish, covered, and refrigerate overnight. Bake, uncovered at 350 for 1 hour. Stir and bake an additional 15 minutes until brown and bubbly. Let stand for 20 minutes before serving. This will help "thicken" the sauce.

I liked the fact that you could make this totally low fat by using reduced fat Velveeta and reduced fat cream of mushroom, etc. I did not have enough chicken broth so I used 1 cup of beef broth and 1 cup of the chicken broth. I might try using less broth and maybe adding about 1/2 cup more of noodles. Everybody liked it so I will make it again. It was a very inexpensive meal. I also think I might like to make a cracker topping next time. Enjoy!

As the name implies, babysitters love this casserole because all they have to do is put it in the oven!

Chicken Tetrazzini

• 3-4 boneless chicken breast
• 1 small onion, chopped
• 3 stalks of celery, chopped
• 1 can of cream of mushroom soup
• 1 small jar of chopped pimiento
• 3/4 lb of Velveeta cheese, diced
• 8 oz package of thin spaghetti
• salt & pepper to taste
• 6-8 cups of water

In a large dutch oven, boil your chicken, onion, and celery. Add the salt and pepper. Remove chicken when no longer pink. In the same broth, add your spaghetti and cook per the instructions. Once the spaghetti is done, add the cheese, cream of mushroom soup, and pimiento. Turn the heat off and stir until the cheese is melted. I usually let it sit in the pot for about 5 minutes, then stir.

Also, for leftovers, I usually add about 1/4 cup of milk to the Tupperware bowl and sprinkle about 1/2 cup of shredded cheddar cheese on top to reheat the next day in the microwave. The longer it sets, the noodles will keep absorbing the liquid. It will dry out.

Turnips Greens with cornbread

I must tell you that this recipe is NOT exact...

• 2 bunches of turnip greens, cleaned
• 6 medium turnips, peeled and diced
• 10 cups of water
• 2 lbs of smoked ham hocks, diced
• 2 cups of chicken broth
• 1 pinch of baking soda
• 2 tbsp of sugar
• 3 peppers from the pepper sauce jar (the one with the little peppers floating in vinegar)
• 1 onion, chopped
• 3 stalks of celery, chopped
• 2 tbsp of bacon grease
• Tony's, salt, pepper, garlic and onion powder

Saute your onion and celery in the bacon grease until tender. Add the ham and turnips. Cook for about 2 minutes. Add your spices, then add half your greens. Cook for about 3 minutes, then add your liquids and the rest of the greens. Bring to a boil and cook for about 45 minutes on a rolling boil with the lid off your pot. About 30 minutes into cooking, add your sugar and baking soda. The greens will be done WAY before the turnips. About 10 minutes prior to the turnips being done, drop your peppers in from the pepper sauce jar. The greens are ALWAYS better the next night. Serve with cornbread. I could not resist a bowl tonight :) Make sure you serve it in a "chipped" bowl..just makes it taste better :)

Breakfast Pizza

• 1 lb of pork sausage
• 2- 8oz pkg of crescent rolls (you will have some left)
• 1 cup of loose-pack shredded hash browns, thawed
• 1 cup of shredded sharp cheddar cheese
• 5 eggs, beaten WELL
• 1/4 cup of milk
• 1/2 tsp of salt & pepper

Cook the sausage in a medium skillet until brown; drain and set aside. Separate crescent roll dough. Place with elongated points toward the center of the greased 12 inch pizza pan. I had about 5 left over which I just filled with left over sausage and cheese :). Press bottom and sides to form a crust. Seal perforations. Spoon sausage over dough. Sprinkle with hash browns and cheese. Combine the eggs, milk, salt and pepper; pour over sausage mixture. Bake at 375 for 20-25 minutes then broil for about 3-5 minutes for a brown and crispy top. The only thing I would change is maybe adding some Tony's to the egg mixture. It was just "missing" something. Enjoy!

It went really well with some buttery grits!

Walter Burgers

• 1 lb of ground pork
• 2 lbs of ground beef
• 1 egg
• 1 lb of bacon (cooked and chopped)
• 3 green onions (chopped)
• 1 package of shredded sharp cheddar cheese (2 cups)
• 1/4 cup of Worcestershire Sauce (or more as needed)
• Spices: garlic and onion powder, Tony's, salt & pepper (I used about 2 tbsp a piece)

Combine the above ingredients and form into large patties. I must say that before I form the patties I actually smell the meat. I want to smell the Worcestershire Sauce and the Tony's. If you can, leave in the fridge for at least 2 hours or overnight. If you are going to leave them overnight, do not salt the meat. It will dry it out.
Grill and enjoy!

I served the burgers with hot links, down home (green onion) sausage, my famous tater salad, and bbq baked beans. I made a tri-color tater salad this time. It was very pretty :)

Elvis Ooey Gooey Cake

Bottom Layer

• 1 package of yellow cake mix
• 1 stick of butter, melted
• 1 egg
• 3 tbsp of cocoa (disregard if you use devil's cake mix in lieu of yellow)

Combine the above ingredients and mix well. Pat lightly into a greased/floured 13x9. Set aside. Prepare the filling.

Top Layer (filling)

• 1 (8 oz) package of cream cheese (softened at room temp)
• 3 eggs
• 1 stick of room temp butter
• 1/2 cup of crunchy peanut butter
• 1/4 cup of honey
• 2 tbsp of cocoa
• 1 tsp of vanilla
• 1 box of powdered sugar
• 1 whole banana (smashed)

Beat the cream cheese and butter until smooth. Add the eggs and vanilla, mix. Add the peanut butter and honey, mix. Add the banana and cocoa, mix. Add the powdered sugar and mix well. Spread over the cake mixture. Bake at 350 for 40 minutes then drop it down to 325 for 10-15 minutes longer. The center will be gooey so do not over bake. Top with cool whip. Enjoy!

Hamburger Helper Night (Sketti)

Can I just say...Hamburger Helper has "saved" me on weeknights!!! My son LOVES the Spaghetti Hamburger Helper. Follow the directions and enjoy!

Chicken Fried Steak with Mashed taters and Corn

Chicken Fried Steak

• 4 beef cutlets
• 1 cup of flour
• 2 tbsp of oil
• Spices: lemon pepper, Tony's, garlic & onion powder

Season both sides of the cutlet's with the spices then dredge both sides in the flour. Heat your oil in a medium size skillet on median high. Make sure your skillet/oil is hot. Cook both sides until golden brown. About 5-6 minutes per side. DO NOT over cook. It will be too dry.

Since the chicken fried steak and mashed taters take a while..I cheated on the gravy. McCormick Country gravy mix. Follow the directions on the back and enjoy! I also had wonderful buttery yeast rolls with this as well. Yummo!

Sunday Meatloaf with Mashed Taters and Sweet Peas

Meatloaf

• 2 lbs of ground beef
• 1 egg
• 2 tbsp Worcestershire sauce
• 2 tbsp  Heinz 57
• 1 tbsp Grey Poupon Mustard
• 6 tbsp of Ketchup (divided)
• 1/4 cup of chopped sweet yellow onion
• 2 slices of toasted white bread (chopped "fine" in a food processor)
• 1 tbsp Cajun Seasoning (Tony's)
• 1 tsp salt & pepper
• 1 1/2 tsp of garlic powder
• 4 tbsp of petite style "canned" tomatoes (divided)

In a large bowl, mix all of the above ingredients until well blended, reserving 2 tbsp of petite tomatoes and 4 tbsp of the ketchup for the top. Shape the mixture into a "football". I use a 9x9 Pyrex baking dish. Once you have a nice "shape", spread 4 tbsp of the reserved ketchup and tomatoes on the top. Bake at 350 for 40 minutes. Take it out of the oven, pour off all the grease and drippings. At this point I usually add about 2 more squirts of ketchup to the top. Pop it back in the oven for 10 more minutes. Let is rest for 5 minutes and serve.

Tomato Gravy

• the rest of your canned petite tomatoes
• 1/4 cup of flour
• 1/4 cup of oil
• 1 cup of chicken broth or water
• salt & pepper to taste

Now, normally I would have FRESH summer tomatoes for this but I've already used them this winter. In a large skillet cook the oil and flour for about 7-9 minutes (roux). Your looking for a "peanut butter" color. Then add your tomatoes. BE CAREFUL, it will be HOT! Using a tater masher, mash the tomatoes and then add your chicken broth, salt, and pepper. Add more liquid if you want a thinner gravy and mash your tomatoes more if you do not like a chunky gravy. Cook for about 5-7 more minutes and serve.

Mashed Taters

• 8-9 medium size Yukon Potatoes (peeled and diced)
• 1 small can of evaporated milk
• 1/2 a stick of "room temp" butter
• salt & pepper

Boil potatoes until fork tender, drain, put them back in the same pot you cooked them in, add the butter, milk, salt, and pepper, mix with a hand mixer or potato masher until fluffy. Lumpy or not, your call :)

Sweet Peas

• 1 large family style sweet peas (early peas)
• 2 tbsp of butter

Open can, add butter, heat it up, serve :)

Dessert: A wonderful Brookshires Valentine's Chocolate Cake...Delish!!

Tomorrow is Valentine's Day! Go kiss someone and make their day :)

Twinkie Dessert

• 1 box of twinkie's
• 1 1/2 cup of sliced strawberries
• 1 tbsp of sugar
• 1 1/2 cup of sliced bananas
• 1 large box of instant vanilla pudding
• 3 cups of cold milk
• 1 large tub of cool whip
• 1/2 cup of chopped pecans

This recipe can be made with skim milk, fat free cool whip, and reduced fat twinkies :)


Whisk the milk and pudding until combined and put it in the fridge to "set". In a medium size bowl, sprinkle the strawberries with the sugar, mix, and set aside. This makes the strawberries nice and sweet. Slice your twinkies in half and layer icing side up in a 9x13 baking dish. Layer the pudding mixture on top of the twinkies then the sweetened strawberries and slice bananas. Top with cool whip and sprinkle with pecans. Refrigerate for at least 3 hours.  Easy and delish!



Chicken Pot Pie Soup with dumplings and a Simple dessert

• 1/4 cup of flour
• 1/2 cup of water
• 2 cups of chicken broth
• 4 cups of milk (you can use skim milk)
• 1 cup of water
• 1 medium shallot, chopped
• 3 garlic cloves, chopped
• 2 chicken bouillons
• pinch of thyme
• 10 oz frozen veggies (I use the soup mix)
• 4 medium potatoes, peeled and cubed (small)
• 16 oz of chicken breast, diced small
• 1 tsp of EVOO
• 1 tbsp of Tonys & lemon pepper
• salt & pepper (fresh ground pepper)
• 2 cups of biscuit mix (jiffy)
• 2/3 cup of milk
• 1 tbsp of dried parsley

Create a slurry by combing the 1/2 cup of cold water with the flour in a medium bowl and whisk until well blended. Set aside.

Season your diced chicken with salt, pepper, tony's, and lemon pepper. Pour the EVOO in a medium size skillet and cook the chicken with the garlic and shallot until the chicken is no longer pink. Set aside.

In a large dutch oven/pot, bring your milk, water, and chicken broth to a slow boil. Add the frozen veggies, chicken bullion, thyme, fresh pepper, and potatoes. Bring it back to a boil and then simmer for about 20 minutes. Add the chicken mixture and the slurry to the pot and cook for another 5 minutes. Combine the biscuit mix with 2/3 cup of milk and drop by teaspoon full into the pot and let it cook for another 20 minutes until the dumplings are done. I add a little tony's to my biscuit mix. Add salt to taste and sprinkle with parsley. Enjoy! I served this with jiffy cornbread.

For dessert I made just a simple yellow cake layered with chocolate pudding and topped with light cool whip.

• 1 box of jiffy yellow cake mix
• 1 box of cook and serve chocolate jello pudding
• 1 medium container of light cool whip

Follow the directions on the jiffy box and the jello pudding. I used 1% milk for the pudding. Layer and serve. Yummy and low fat!