Ham Fried Rice

5 cups cooked, cold white rice (day old or leftover rice works best!)

1 Tbsp sesame oil (can substitute vegetable oil)

2 Tbsp vegetable oil

1 cup frozen peas and carrots (thawed)

1 small onion, chopped

1 cup diced ham

1/2 tsp minced garlic

2 eggs, slightly beaten

1/4 cup soy sauce

      On medium high heat, heat the oil in a large skillet or wok.  Add the peas, carrots, and onion. and  Stir fry until tender. Lower the heat to medium low, mix in garlic, then push the mixture off to one side and pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

Zucchini Boat Casserole

This is my favorite zucchini dinner. I used to bake it in the zucchini shells, but now for the sake of time I just cook it all in my biggest frying pan. You could bake as a casserole as well.

Ingredients:
1 large zucchini, chopped: 10-12" long and 2-3" around
1 small yellow onion, chopped
1 bell pepper, chopped
salt & pepper to taste
1 egg (if you will be baking it, not for the fry pan method)
1 cup cooked rice (substitute a seasoned rice for more flavor)
1/2 cup grated mozzarella cheese
1/4 cup Parmesan cheese

Brown beef, add veggies and saute till tender. mix in rice & mozzarella, sprinkle top with Parmesan. Place lid on pan and heat on med/low until heated through and cheese is melted. Serve and enjoy

Zucchini Boat Instructions
Preheat oven to 350 degrees

Cut zucchini lengthwise, scoop out insides & chop them, leaving the shell whole.

Brown beef, remove from pan and then use pan to saute onion, pepper, and chopped zucchini. Cool slightly

Mix meat and veggies with 1 beaten egg, rice, and mozzarella. Spoon into shells, sprinkle with Parmesan.
Bake for 30 minutes or until shells are soft. Slice into 3" sections to serve.

Andrea's No Boil Lasagna

Brown:
1 lb ground beef
½ cup chopped onion
Optional: 1 cup shredded veggies (carrot, zucchini)

Add:
1- 32 oz jar spaghetti sauce (Garlic & herb flavor is great)
¾ cup water

Combine and set aside:
2 cups cottage cheese (1-16 oz tub)
½ package thawed spinach

Additional ingredients:
1 package lasagna noodles
3 cups mozzarella cheese
½ cup parmesan cheese (large grated, or ¼ cup finely grated)

Spread 1 cup sauce mixture onto bottom of a 9x13 pan; top with layers of 3 lasagna noodles, 1/3 of the cottage cheese mixture, ¾ cup of mozzarella cheese. Repeat layers twice. Top with remaining 3 noodles, sauce, and mozarella cheese. Sprinkle with parmesan. Cover with greased foil, nonstick foil, or parchment then foil.

Quick look at layers:
1. Meat sauce
2. Noodles
3. Cottage cheese
4. Mozarella

Bake 45 minutes at 350. Remove foil and bake an additional 15 minutes or until heated through. Let stand 15 minutes before cutting to serve.

Rice Krispy Treats

3 Tbs Butter or Margarine
5 ½ -6 cups mini marshmallows a (or 40 large marshmallows, or 11 Jumbo ones)
6 cups rice krispy cereal

Melt butter in large, nonstick pan over low heat. Add marshmallows and stir until almost completely melted. Remove from heat, and continue stirring until completely melted. Add cereal immediately, mix well, and pressed into greased or buttered 9x13 pan. Let cool and cut into squares.

Dump Salad

1 (8 oz) tub of whipped topping
1 - 1 ½ lbs cottage cheese
1 can crushed pineapple, drained
1 small (3 oz) package lime Jell-o

Dump all ingredients into bowl and mix well. Enjoy.

Zucchini Brownie Cake

1 ½ cup sugar
½ cup applesauce
2 eggs
2 tsp vanilla
2 cups grated zucchini
2 cups flour ( I substitute 1/2 cup flour with wheat flour)
1 ½ tsp soda
¼ cup cocoa
1 tsp salt
½ cup nuts (optional)

Cream sugar and applesauce. Mix in eggs and vanilla. Then add zucchini and dry ingredients.
Grease and flour cookie sheet. Bake at 350 for 20 minutes.

Chocolate Frosting

1/4 cup butter
3 Tbs milk
2 Tbs cocoa
1 tsp vanilla
½ lb powdered sugar

Mix all ingredients, adding powdered sugar till soft peaks form.

Double Batch (For sheet cake)

1/2 cup butter
6 Tbs milk
4 Tbs cocoa
2 tsp vanilla
1 lb powdered sugar

Microwave Caramel Popcorn

Pop popcorn until you have 5-6 quarts (20-24 cups).
Put in brown paper grocery bag
Mix in large glass bowl:
1 Cup Brown Sugar
1 Square Margarine
¼ tsp Salt
¼ Cup Karo Syrup

Heat mixture in microwave on high for 1 ½ minutes.
Remove and stir.
Put back in the microwave for 2 minutes.
Remove, ad ½ tsp baking soda, stir well.
Pour over popped popcorn in paper bag and stir or shake.
Roll top of paper bag and put in microwave for 30 seconds.
Remove and shake to further distribute caramel.
Shake popcorn onto cookie sheet lined with wax paper.

Chicken Rolls

4-6 boneless chicken breasts
1 small onion, chopped
3-4 stalks chopped celery
1 (8 oz) package cream cheese
2-3 tubes crescent rolls
2 Tbsp. butter
seasoned stuffing crumbs
shredded cheese
2 cans cream of chicken soup
1 can milk
1 cup chicken broth

Boil chicken breasts until cooked through. Save broth off chicken; cool. Saute chopped onions and celery in butter. Mix in cream cheese. Cube chicken add to mixture. Unroll crescent rolls. Starting at wide end of triangle, place about 2 Tbsp. chicken mixture and roll. Dip into melted butter and then roll into crumbs.

Place on cookie sheet or 9X13 pan. Bake at 350° for 20-25 Minutes.

Sauce: Mix and warm soup, milk, and broth. Pour over chicken rolls when ready to serve. Garnish with shredded cheese.

Chicken Enchiladas

1 pt. sour cream
2 cans cream of chicken soup
1 lb. cheddar cheese
3 cups cooked chicken
1 can green chilies
3 chopped green onions (optional)
1 package flour tortillas

• Mix sour cream, chicken, soup and chilies.
• Mix cheese and onion spread a little soup mixture on bottom of a 9x13 pan. Fill tortillas with chicken mixture and cheese. Roll up and place in pan. Cover with more soup mix and cheese.
• Bake at 350 ° for 30 minutes.

Lemon Grilled Salmon

¾ tsp. dill weed
½ tsp. lemon pepper seasoning
¼ tsp. garlic powder
½ tsp. salt

• Put fish in a shallow dish, sprinkle with the seasonings.
• Mix the following to make marinade and pour over fish:

¼ cup brown sugar
3 Tbsp. chicken broth
3 Tbsp. soy sauce
3 Tbsp. vegetable oil
3 Tbsp. chopped green onion

• Cover and refrigerate 1 hour or more, turning once.
• To Grill: Place fish skin side down on grill over medium heat. Cover & Cook 15-20 min till it flakes easily.
• To Broil: Place fish on greased broiling pan. Broil 3-4 inches from heat for 6-8 minutes, (or try further away for longer) flesh side up, then turn for a few min, then turn back over.

Chicken Broccoli Casserole

2 cups cooked, diced chicken
1 can cream of chicken soup
½ cup mayonnaise
½ tsp. lemon juice
½ package broccoli, cooked one minute (or 3-4 cups blanched fresh broccoli
1 package prepared stuffing

• Mix together soup, lemon juice, mayonnaise, and chicken.
• Layer ¾ of stuffing on bottom of pan, then drained broccoli, then chicken mixture. Sprinkle top with remaining stuffing.
• Bake at 350° for 45 minutes

Death By Chocolate

Ingredients:
One pan brownies (See recipe below)
2 small boxes instant chocolate pudding
3 Skor bars
2 Small containers Cool-Whip


Step 1: Make 9x13 pan of brownies
Beat together:
1 cube Margarine
1/3 cup Cocoa
1/8 tsp. Salt
2 cups Sugar
2 tsp. Vanilla

Add 4 eggs, one at a time, followed by
1 3/4 cups flour

Pour into a 9x13 pan
Sprinkle Chocolate chips and chopped nuts on top (optional)
Bake at 350° for 30 to 35 minutes. Let cool.
Do not frost.

Step 2: Prepare Layers
Make 2 small packages of instant chocolate pudding.
Cut brownies into bite-sized cubes
Crush 3 Skor bars (still in wrappers)

Step 3: Create the Trifle
Layer in a trifle bowl:
½ pudding
½ cubed brownies
1 small container Extra Creamy Cool Whip
Sprinkle with 2 crushed Skor bars or Skor English Toffee bits

Repeat layers:
½ pudding
½ cubed brownies
1 additional container of Cool Whip
Sprinkle one crushed Skor bar on top, or use chocolate curls.

Refrigerate at least 4 hours before serving.
(Serves at least 10)

Creamy Chicken Noodle Soup

3 ¾ cups chicken broth
2 cups chopped carrots
¾ cup chopped onion
½ cup milk
2 cups cooked noodles (klusky or other homemade type)
2 tsp or 2 cubes chicken bouillon
2 cups chopped celery
2 cans cream of chicken soup
3 cups cooked, diced chicken (3-4 breasts)

Boil Chicken, save liquid for broth.
Cook veggies in liquid and chicken bouillon until tender
Add milk and cream of chicken soup, stir.
Add chicken and noodles.
Salt and pepper to taste.