Menu, Recipes, and Grocery List for March 1 – March 31~~~~


1st~Vegetable and Bean Soup, Game Day Spinach Pull Aparts

2nd~ Skillet Chicken Mac & Cheese, little green garden peas

3rd~ Easy Red Beans and Rice, green beans, beets

4th~ Broiled Parmesan Tilapia, corn, sliced peaches

5th~ Easy Burrito Bake, Salsa Rice, Mexicorn

6th~ Corn Dogs, French Fries, pear halves

7th~ Easy Pastitsio, spinach, blackeyed peas

8th~ Tomato & Spinach Quiche with Potato Crust, little green butterbeans

9th~ Slow Cooker Chicken Chow Mein, Jasmine Rice

10th~Two Tiered Tuna Casserole, brussel sprouts

11th~Baked Taco Sandwiches, sweet potato fries

12th~Hank Williams Jr.’s Cajun Rice Casserole, succotash

13th~Hashbrown Breakfast Casserole, orange slices

14th~Asian Chicken Rice Bowl, buttered baby carrots

15th~Eggplant Lasagna, Green Salad, Breadsticks

16th~Teriyaki Chicken Thighs, Mashed Potatoes, Lima Beans

17th~Seafood Penne, steamed broccoli

18th~Veggie Cheese Soup, Sandwiches

19th~Roast Pork with Apples and Onions, corn on the cob, green peas

20th~Fajita Rice Salad, fresh fruit plate

21st~Tami’s Cheesy Baked Ziti, Garlic Bread

22nd~Easy Garlic White Pizza, baby carrots with dip

23rd~Robert Irvine’s Crab Cakes, scalloped potatoes

24th~Paula Deen’s Baked Spaghetti, sweet potatoes

25th~CP Creamy Chicken Pasta, green salad

26th~Cheese and Salsa Quesadillas, Chips and Dip

27th~Turkey Burgers, Sweet potato Fries

28th~Loaded Baked Potato Pizza, Apple Slices and Grapes

29th~Sweet Potato Chili, Cornbread

30th~Bennigans Baked Monte Cristo Sandwiches, pickle spears

31st~Quick & Simple Chicken Lo Mein, fried apples



1~Blueberry Pudding Loaf

2~ Cherry Cheese Brownies

3~ Strawberry Banana Bread

4~ Makeover Gooey Chocolate Peanut Butter Cake



Yield: 6 servings
Notes: Easy substitution: To make this soup completely
vegetarian, substitute vegetable broth for the chicken
broth, and additional olive oil for the butter.
- 1 (14.5 ounce) can diced tomatoes
- 2 (14.5) cans chicken broth
- 1 cube vegetable bouillon
- 1 medium onion, finely chopped
- 1 (15.5 ounce) can kidney beans, drained
- 1 red bell pepper, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 summer squashes (zucchini or yellow squash,
about 1 pound total), quartered lengthwise and chopped
- 1 (7 ounce) can sliced mushrooms, drained
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/4 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)
Combine all ingredients in the slow cooker crock and mix
well. Cover and cook on LOW for 8 hours. Stir well before
serving. If desired, stir in Tabasco sauce before serving.

Game Day Spinach Pull Apart

3 tablespoons Butter, melted
1 1/2 teaspoons garlic salt
1 package (8 oz) cream cheese, softened
1/4 cup mayonnaise or salad dressing
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese (2 oz)
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain and finely chopped
1/2 teaspoon dried basil leaves, if desired
1/4 teaspoon pepper
2 cans (8 oz each) Pillsbury refrigerated garlic butter crescent dinner rolls (16 rolls)
1 cup marinara sauce, heated, if desired


Heat oven to 350F. Spray 12-cup fluted tube cake pan with No-Stick Cooking Spray. In small bowl, mix butter and 1/2 teaspoon of the garlic salt; set aside.

In medium bowl, mix cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, spinach, basil, pepper and remaining 1 teaspoon garlic salt until blended; set aside.

Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise to make total of 32 small triangles. Stretch or press 1 triangle slightly, being careful not to tear it. Spoon 1 tablespoon spinach mixture onto center of triangle; pull dough around mixture into a ball. Press edges to seal. Repeat with remaining triangles.

Roll each ball in butter mixture; layer in pan. Bake 35 to 40 minutes or until golden brown. Cool 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 minutes longer. Serve warm with marinara sauce.
Skillet Chicken Mac and Cheese
1 pound boneless skinless chicken breast, cut into 1-inch cubes
1 teaspoon olive oil
1 (8 ounce) package elbow macaroni
2 1/2 cups chicken broth
1 cup chopped zucchini
1/2 cup chopped onion
1 teaspoon dried oregano
1 can (14 1/2 ounce) Italian stewed tomatoes
1/2 cup mild cheddar cheese
1.  In a large skillet, cook chicken in oil over medium-high heat until no longer pink.
2.  Add the macaroni, broth, zucchini, onion and oregano to the chicken in the skillet.
3.  Bring to a boil.  Reduce heat, cover and simmer for 7 to 8 minutes or until pasta is tender, stirring occasionally.
4.  Stir in tomatoes and cheddar cheese.
5.  Cook and stir for 3 to 4 minutes or until heated through.  Makes 6 servings.
Easy Red Beans and Rice
2 cups instant Rice
2 cups water
1 cup chopped sausage
1 can diced tomatoes
1 can of chili beans or red kidney beans (either taste great)
2 packets Goya Ham Seasoning
Combine all ingredients and bring to a boil. Reduce heat to medium low. Cover and simmer about 15 minutes, stirring occasionally.
 Serve over cornbread or enjoy with crackers.
Broiled Parmesan Tilapia

1/2 c. Parmesan Cheese
1/4 c. Unsalted Butter, softened
3 Tbsp. Mayo
2 Tbsp. fresh lemon juice
1/4 Tbsp. dried basil
1/4 tsp. ground black pepper
1/8 tsp. onion powder
1/8 tsp. Kosher Salt
2 lb. tilapia fillets


Preheat oven broiler. Grease a broiling pan or line with aluminum foil. 

In a small bowl, mix Parmesan cheese, butter, mayo and lemon juice. Season with basil, pepper, onion powder and salt. Mix well and set aside. 

Arrange fillets in a single layer on prepared pan. Broil a few inches from heat 2 to 3 minutes. Flip fillets over and broil a few more minutes. 

Remove from oven and cover tops of fillets with Parmesan mixture. Broil 2 more minutes or until topping is browned and fish flakes easily with a fork. Be careful not to overcook fish. 
Easy Burrito Bake
2 cups Original Bisquick
1/2 cup cold water
1 can (16 oz)  refried beans
2 cups cooked rice
1/2 cup  Chunky salsa
2 cups shredded Cheddar cheese (8 oz)
2 cups shredded lettuce
1 cup chopped tomato
1/4 cup sliced ripe olives
Additional salsa, if desired
 Sour cream, if desired
  1. Heat oven to 375°F. Spray 13×9-inch pan with cooking spray.
  2. In medium bowl, stir Bisquick mix and cold water until soft dough forms. Press evenly in bottom of pan.
  3. Spread beans over crust. In small bowl, stir together rice and 1/2 cup salsa. Spread evenly over beans. Top with cheese.
  4. Bake 25 to 30 minutes or until cheese is melted and crust is golden brown. Top with lettuce, tomato and olives. Serve with additional salsa and sour cream.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker Kitchens
This dish does not have to be meatless. Top the refried beans layer with 1 cup chopped cooked chicken or 1 cup shredded pork or beef, then continue with the rice layer.
Did You Know?
This “no roll” burrito dish combines all the great ingredients in burritos but eliminates the need to fill and roll tortillas, making it easier than ever to make.
Easy Pastitsio
    •  package  (8 ounces) uncooked elbow pasta
    • 1-1/2  pounds  ground beef
    •  can  (14.5 ounces) diced tomatoes with onion and garlic
    •  cup  frozen chopped sweet green pepper
    •  teaspoon  ground cinnamon
    •  teaspoon  salt
    • 1/4  teaspoon  black pepper
    •    eggs
    •  jars  (16 ounces each) bottled reduced-fat Alfredo sauce
    • 1/4  teaspoon  ground nutmeg
    •  tablespoons  grated Parmesan
    •  bag  (12 ounces) green salad with dressing (optional)
Heat oven to 375 degrees F. Coat shallow 3-quart casserole with nonstick cooking spray.
Cook pasta in large pot of lightly salted boiling water until al dente, firm but tender, 6 to 8 minutes. Drain.
While pasta is cooking, heat 12-inch skillet over high heat. Add beef; cook, breaking up with spoon, until no longer pink, about 3 minutes; drain off any excess fat from skillet. Add tomatoes, green pepper, cinnamon, salt and pepper; cook, uncovered, 5 minutes, until liquid has evaporated. Remove from heat.
Spread half the pasta over bottom of prepared casserole. Spoon meat mixture evenly over the pasta. Cover the meat with the remaining pasta.
Whisk eggs in a medium-size bowl until blended. Stir in Alfredo sauce and nutmeg until well blended. Slowly pour mixture evenly over the pasta in the casserole. Sprinkle the top evenly with the grated Parmesan cheese.
Bake the casserole in the 375 degrees F oven for 30 minutes or until the mixture is bubbly and the top is golden brown. Let casserole stand 15 minutes.
Tomato & Spinach Quiche with Potato Crust
Prep Time:20 mins
Cook Time:40 mins
Yield:8 Servings
1 large Russet potato, sliced into very thin rounds
8 eggs (large)
1/4 cup skim milk
1 tsp Italian seasoning
3/4 tsp salt
1/2 tsp pepper
1 tomato, sliced
2 cups fresh baby spinach, tightly packed
3 oz goat cheese
Preheat your oven to 375.
Spray a 9-inch pie plate with nonstick spray. Layer the potato rounds on the bottom and sides of the pan in a single layer. With the remaining potato rounds, cover any holes in the potato layer. Bake the potatoes in the oven for about
15 minutes.
In a large bowl whisk together the eggs and milk until smooth. Add in the seasonings and whisk until well-combined.
When the potatoes are done pre-baking, layer the spinach on top of the potatoes and the goat cheese on top of the spinach in small chunks. Gently pour the egg mixture over the top. Layer the tomatoes on top of the egg mixture.
Bake for 30-40 minutes or until eggs are set. If desired, broil the quiche for 1-2 minutes to brown the top slightly.
Remove from oven and let sit for 5 minutes before serving.
1 tablespoon vegetable oil
8 boneless skinless chicken thighs (about 1 1/2 lb)*, trimmed of excess fat, cut into 1-inch pieces
2 medium carrots, sliced diagonally (1 cup)
2 medium stalks celery, coarsely chopped (1 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 can (8 oz) sliced water chestnuts, drained
1 cup chicken broth
2 tablespoons soy sauce
1/2 teaspoon finely chopped gingerroot
2 tablespoons cornstarch
3 tablespoons cold water
1 cup sliced fresh mushrooms (3 oz)
1 cup snow pea pods (4 oz)
Chow mein noodles, if desired
  1. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until brown.
  2. Spray 3 1/2- to 6-quart slow cooker with cooking spray. In slow cooker, place carrots, celery, onion, garlic and water chestnuts; top with chicken. In small bowl, mix broth, soy sauce and gingerroot; pour over chicken. Cover; cook on Low heat setting 6 to 8 hours.
  3. In small bowl, mix cornstarch and water until smooth; stir into chicken mixture. Stir in mushrooms and pea pods. Increase heat setting to High. Cover; cook 15 minutes longer. Serve over noodles.Makes 4 servings.



4 tbsp. butter
2 sm. onions, sliced
5 tbsp. chopped green pepper
1 can cream of mushroom soup
6 oz. wide noodles, cooked
16 oz. can tomatoes, drained and chopped
7 oz. can tuna fish, drained and flaked
1/4 tsp. thyme
1 sm. pkg. potato chips, crushed

Preheat oven to 400 degrees. Melt butter, add onions and green peppers, and cook until tender but not browned. Add salt and pepper to mushroom soup. Butter
a 2 quart casserole dish and add layers of half of the following ingredients: noodles, mushroom soup, onions and peppers, tomatoes, tuna fish. Repeat the
layers, using the remaining half of the ingredients. Sprinkle the thyme and potato chips on top. Bake for 20 to 25 minutes, uncovered. Can be assembled
well in advance. Serves 4.


Baked Taco Sandwiches
Makes 4 servings (easily doubles)
1 pound ground beef
1 envelope (1 1/4 ounces) taco seasoning mix
1 cup Original Bisquick®
1/3 cup cold water
3/4 cup shredded Cheddar cheese (3 ounces)
Sour cream, if desired
Shredded lettuce, if desired Chopped tomatoes, if desiredHeat oven to 450°. Grease square pan, 8x8x2 inches.
Cook beef and taco seasoning mix as directed on envelope of seasoning mix. Mix Bisquick and cold water until soft dough forms; spread in pan. Spread beef mixture over dough. Bake uncovered 25 to 30 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Immediately sprinkle with cheese. Let stand 1 to 2 minutes or until cheese is melted. Serve with remaining ingredients.
Hank Williams Jr.’s Cajun Rice Casserole
1/2 pound bacon
1 large onion, chopped
1 teaspoon garlic salt
1 teaspoon onion salt
1/2 pound okra, trimmed and cut into small pieces
2 (16 ounce) cans tomatoes with juice
1 (10 ounce) can Ro-tel tomatoes and green chiles
3 tablespoons dried parsley flakes
Salt and pepper to taste
RiceFry bacon in skillet and drain. Cool; crumble into small pieces. Set aside for serving. Saute onions in bacon grease until golden. Add
garlic salt, onion salt, okra, tomatoes, Ro-tel, parsley flakes, salt and pepper. Mix well. Simmer uncovered 1 1/2 hours. Meanwhile, prepare
rice according to package directions. Serve cooked mixture over rice. Top with crumbled bacon.
Hash Brown Breakfast Casserole
3 Tbsps oil
2 lbs frozen hash brown potatoes
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
2 cups cubed ham
10 eggs, beaten
Salt & pepper, to taste
1 1/2 cups Cheddar cheese, shredded
Heat oil in large skillet. Add hash browns, onion, and bell peppers. Cook until potatoes begin to brown. Spray 9″ x 13″ baking dish with Pam. Spread potato mixture in pan. Top with ham. Pour beaten eggs over all and season to
taste with salt and pepper. Gently stir to coat all ingredients with eggs. Sprinkle with cheese. Refrigerate overnight. Bake uncovered at 375 degrees for 35 minutes. Makes 8 servings.
1  2/3 cups hot water
1 box Asian Helper chicken fried rice
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup water
1 bag (1 lb) frozen stir-fry vegetables, thawed, drained
2 tablespoons slivered almonds, if desired
  1. In 2-quart saucepan, heat 1 2/3 cups hot water and uncooked rice (from Asian Helper box) to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes or until liquid is absorbed.
  2. Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until outside of chicken turns white. Stir in seasoning mix (from Asian Helper box), 1/4 cup water and the vegetables; heat to boiling.
  3. Reduce heat; cover and simmer about 6 minutes, stirring occasionally, until vegetables are crisp-tender. To serve, spoon chicken mixture over bowls of hot rice.
Makes 5 servings
Make the Most of This Recipe With Tips From The Betty Crocker Kitchens Variation
Try this with beef or pork instead of the chicken for a whole new flavor.
Like it spicy?
Stir in 1/4 teaspoon crushed red pepper flakes with the seasoning mix for a spicier version.


  • 2 large eggplants, washed
  • 2 cups ricotta cheese
  • 1 whole egg
  • 1 (28 ounce) jar marinara
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups shredded mozzarella cheese


  1. Preheat oven to 400 degrees F. Spray a large baking sheet and an 8 x 8-inch pan with nonstick spray.
  2. Slice the eggplant thinly, about 1/4-inch in thickness, and place on the baking sheet in 1 layer.
  3. Bake for 10 minutes. Remove from the oven and let cool slightly.
  4. Meanwhile, whisk together the ricotta cheese, the egg, garlic powder and salt and pepper.
  5. Spread a small amount of marinara on the bottom of the 8 x 8-inch pan.
  6. Layer half of the eggplant on top of the marinara.
  7. Layer half of the ricotta mixture on top of the eggplant.
  8. Layer half of the remaining marinara on top of the ricotta.
  9. Layer half of the mozzarella on top of the marinara.
  10. Layer the other half of the eggplant on top of the marinara.
  11. Layer the other half of the ricotta on top of the eggplant.
  12. Layer the other half of the marinara on top of the ricotta.
  13. Layer the remaining mozzarella on top of the marinara.
  14. Cover with foil and bake at 400 degrees F for 20-25 minutes until bubbly.
  15. Remove the foil and turn the oven to broil. Broil for about 5 minutes, or until the cheese on top is golden brown and bubbly.
  16. Let sit at room temperature for 10-15 minutes.
  17. Serve hot.
  18. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


6 ServingsPrep: 15 min. Cook: 4 hours


  • 12 boneless skinless chicken thighs (about 3 pounds)
  • 3/4 cup sugar
  • 3/4 cup soy sauce
  • 6 tablespoons cider vinegar
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon minced garlic
  • 1/4 teaspoon pepper
  • 4-1/2 teaspoons cornstarch
  • 4-1/2 teaspoons cold water
  • Hot cooked rice, optional


  • Place chicken in a 4-qt. slow cooker. In a large bowl, combine the
  • sugar, soy sauce, vinegar, ginger, garlic and pepper. Pour over
  • chicken. Cover and cook on low for 4-5 hours or until chicken is
  • tender.
  • Remove chicken to a serving platter; keep warm. Skim fat from cooking
  • juices; transfer to a small saucepan. Bring liquid to a boil.
  • Combine cornstarch and water until smooth. Gradually stir into the
  • pan. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Serve with chicken and rice if desired.
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


1 pound penne
1 pound sliced mushrooms
1 pound shrimp, peeled and deveined
1 pound bay scallops
1 1/2 cups light or regular Alfredo sauce

Prepare pasta according to package directions.

Meanwhile, in a large, lightly oiled (and preferably nonstick) skillet, saute
mushrooms until they begin to soften. Add shrimp and scallops and saute for 2 to
3 minutes, or until almost cooked through. Add Alfredo sauce and stir until
warm. Add drained pasta to pan and toss to combine. Transfer to a large bowl and
serve immediately.



9 ServingsPrep: 15 min. Cook: 25 min.


  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 2 small red potatoes, cut into 1/2-inch cubes
  • 2-3/4 cups water
  • 2 teaspoons reduced-sodium chicken bouillon granules
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 3 cups frozen California-blend vegetables, thawed
  • 1/2 cup chopped fully cooked lean ham
  • 8 ounces reduced-fat process cheese (Velveeta), cubed


  • In a large nonstick saucepan coated with a cooking spray, cook onion
  • and celery over medium heat until onion is tender. Stir in the
  • potatoes, water and bouillon. Bring to a boil. Reduce heat; cover
  • and simmer for 10 minutes.
  • Combine cornstarch and cold water until smooth; gradually stir into
  • soup. Return to a boil; cook and stir for 1-2 minutes or until
  • slightly thickened. Stir in condensed soup until blended.
  • Reduce heat; add vegetables and ham. Cook and stir until vegetables
  • are tender. Stir in cheese until melted. Yield: 9 servings.
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


8 ServingsPrep: 25 min. Bake: 45 min. + standing


  • 1 boneless whole pork loin roast (2 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 3 large Golden Delicious apples, cut into wedges
  • 2 large onions, cut into wedges
  • 5 garlic cloves, peeled
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed


  • Sprinkle roast with salt and pepper. In a large nonstick skillet,
  • brown roast in oil on all sides. Place in a shallow roasting pan
  • coated with cooking spray. Arrange the apples, onions and garlic
  • around roast; sprinkle with rosemary.
  • Bake, uncovered, at 350° for 45-60 minutes or until a thermometer
  • reads 145°, turning the apples, onions and garlic once. Let meat
  • stand for 10 minutes before slicing. Yield: 8 servings.
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    1/4 cup fresh lime juice
    2 tablespoons vegetable oil
    1 clove garlic, minced
    1/2 teaspoon Onion powder
    1/2 teaspoon cumin
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper
    1 pound Beef skirt, top round (3/4-inch thick), or flank Steak
    2 cups cooked rice, cooled to room temperature
    3/4 cup cherry tomato quarters
    1/2 cup (2 ounces) shredded Cheddar Cheese
    1 2-1/4-ounce can sliced ripe olives, drained
    1/4 cup sliced green onions
    4 flour tortillas, cut into wedges and fried until crisp
    1/2 head lettuce, shredded
    3/4 cup picante sauce
    1/2 cup sour cream
  • Combine lime juice, oil, garlic, Onion powder, cumin, salt, and pepper in shallow baking dish; add Beef. Cover and marinate in refrigerator, turning occasionally, 4 hours or overnight. Remove Beef from marinade; grill or broil as desired, basting with remaining marinade, 10 to 12 minutes or to desired doneness. Slice meat diagonally into bite-size pieces or strips.Combine rice, tomatoes, Cheese, olives, and onions in large bowl. Arrange mixture on shredded lettuce. Place Beef on top. Serve with crisp tortilla wedges, picante sauce, and sour cream.Makes 4 servings.
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


10 oz. ziti pasta, cooked for 7 minutes  and drained
1 can Del Monte Four Cheese Spaghetti Sauce
1 can (14  1/2 oz.) petite diced tomatoes, DO NOT DRAIN
1 block (8 oz.) Cream cheese, cut into cubes
1 small can sliced mushrooms, drained
1/2 cup diced onion
1/2 cup diced green bell pepper
1 lb. ground beef
1 tsp. minced garlic
16 oz. shredded mozzarella cheese
salt and pepper to taste
1-2 tbsp. sweet basil
In a very large pot, cook ground beef with onions, bell peppers, and mushrooms until done. Drain if needed.
Add garlic, diced tomatoes, sauce, and cream cheese. Simmer and stir until cream cheese is melted.
Remove from heat.
Add a little salt and pepper and some of the basil.
Add cooked noodles and mix well.
Add half of the cheese.
Pour into a sprayed with cooking spray 13″ x 9″ baking dish.
Bake at 350 degrees for 50 minutes, remove from oven and top with the rest of the cheese and bake for 10-15 minutes longer.
Remove from oven and sprinkle with the rest of the basil.
Let sit for 20 minutes before serving.
EASY GARLIC WHITE PIZZA (easily doubles or triples)


  • 2 large slices thick, Italian-style bread
  • 1 clove garlic, minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1-1/2 tablespoons olive oil
  • 1/2 cup ricotta cheese (or you could use cottage cheese)
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Nonstick cooking spray


  1. Preheat your oven to 375 degrees F.
  2. In a small bowl, combine the olive oil, minced garlic, garlic powder and ground black pepper and mix.
  3. Brush the garlic mixture over the tops of the bread slices, all the way to the edges, and place them on a baking sheet that’s been lightly coated with the nonstick spray.
  4. In a small bowl, combine the ricotta cheese (or cottage cheese) with the mozzarella.
  5. Spread the cheese mixture over the bread slices and sprinkle on the Parmesan cheese.
  6. Bake for about 10 minutes or until the cheese softens and begins to turn golden.
  7. To brown the tops just a bit more, turn on the broiler at the end of your baking time for about a minute, keeping a close watch on the pizzas so they don’t burn.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


  • 1 egg
  • 2 teaspoons seafood seasoning (recommended: Old Bay Seasoning)
  • 1/2 cup mayonnaise
  • 1/4 cup panko (Japanese breadcrumbs)
  • 1 teaspoon gingerroot juice or powder
  • 1 teaspoon hot sauce (recommended: Tabasco)
  • 1 lemon, juiced
  • 3 tablespoons grapeseed oil
  • 1 pound lump crab, picked
  • All-purpose flour, for dusting


In a large bowl, thoroughly mix the egg, seafood seasoning, mayonnaise, breadcrumbs, ginger juice or powder, hot sauce, lemon juice, and oil. Add the crab and blend into the mixture, being careful not to break up the lumps of meat. Refrigerate for 30 minutes to 1 hour.
Portion the crab into 2-ounce cakes and lightly dust with flour. Heat a skillet over medium heat with the oil. Add the cakes and saute until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, 2 to 3 minutes. Repeat the process until all the cakes have been cooked.
2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons House Seasoning, recipe follows
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack
Preheat the oven to 350 degrees F.In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.Yield: 1 1/2 cups
Preparation tine: 15 minutes
Cooking time: 20 minutes


3 boneless skinless chicken breasts, cut into strips
Cajun seasoning to taste
1 can cream of mushroom soup
1/2 cup light sour cream
8 oz. whole wheat spaghetti
1/4 cup grated Parmesan cheese
Season chicken breasts with Cajun seasoning.  Place in crock pot.  Pour cream of mushroom soup over chicken.  Cook on low 6 – 7 hours or high 4 -5 hours.
Cook pasta; drain.  Stir sour cream into crock pot until mixed thoroughly.  Stir in cooked pasta.  Sprinkle with Parmesan cheese and serve immediately.
1 package (14 oz) prebaked original Italian pizza crust (12 inch)
1/2 cup chive-and-onion sour cream potato topper (from 12-oz container)
1 cup refrigerated homestyle potato slices (from 20-oz bag)
1 tablespoon olive or vegetable oil
1/4 teaspoon pepper
8 slices bacon, crisply cooked, coarsely chopped
1 small tomato, seeded, chopped (1/2 cup)
1 cup shredded Cheddar cheese (4 oz)
2 tablespoons chopped fresh chives
  1. Heat oven to 400°F. Place pizza crust on ungreased cookie sheet. Spread potato topper over crust to within 1/2 inch of edge.
  2. In medium bowl, mix potatoes, oil and pepper; spoon over sour cream topper. Sprinkle evenly with bacon, tomato, cheese and chives.
  3. Bake 18 to 20 minutes or until potatoes are thoroughly heated and cheese is melted. If desired, drizzle additional potato topper over pizza. Cut into wedges.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker KitchensChange up the toppings with what you have on hand, such as adding cooked broccoli florets and sprinkling with chopped green onions instead of chives. Use chopped cooked ham instead of the bacon, if you prefer.


Serves 6-8


  • Olive oil (enough to barely coat the bottom of your pan)
  • 1 white onion, diced
  • 3 cloves of garlic, minced
  • 1 jalapeno pepper, diced finely
  • 2 cups cooked pinto beans* (or 2 cans of kidney beans, rinsed and drained)
  • 3 cups cooked sweet potato, mashed
  • 1 jar of stewed tomatoes (fresh is best, but 1 large can of crushed tomatoes can be used)
  • 1 can tomatoes with diced chilies
  • 1 teaspoon ground cinnamon
  • Sazon Completa (to your taste, about 1-1/2 teaspoons)
  • Cumin (to your taste, about 1/2 teaspoon)
  • Cayenne pepper (to your taste, about 1/2 teaspoon)
  • Chili powder (to your taste, about 1 teaspoon)
  • Salt and pepper (also to your taste)
  • Cheese (for topping)
  • Sour cream (for topping)
  • Jalapeno (for topping)
  • Sliced avocado or guacamole for topping
  • Pico de gallo on top of chili
  • Crackers or tortilla chips


  1. In a large skillet over medium-high heat, add the olive oil, onion, garlic and jalapeno, and saute until the onions are translucent.
  2. Add the tomatoes, beans, sweet potatoes and seasonings (all to your taste), stirring to combine.
  3. Bring to a boil, then cover and reduce heat to low, and simmer for a couple of hours, stirring occasionally, and tasting to see if any other spices are needed.
  4. Serve with cornbread


4 (1 oz.) slices Swiss cheese
4 (1 oz.) slices cooked turkey
8 slices firm white bread
3 eggs
2/3 cup milk
1 envelope dry onion soup mix
3 tablespoons butter or margarine

***Dijon Mustard Dipping Sauce***
1/2 cup sour cream
2 tablespoons milk
1 tablespoon Dijon mustard

Preheat oven to 450ºF.
Place 1 slice of cheese and 1 slice of turkey on each of 4 bread slices.
In pie plate beat eggs, milk, and dry soup mix until well blended. Dip
each sandwich into egg mixture, spooning onion pieces onto bread. Make
sure all egg mixture is used. Place butter in 15 x 10-inch jellyroll
pan. Set in oven a couple of minutes to melt butter.
Carefully place sandwiches in pan and drizzle any remaining egg
mixture over them. Bake 5 minutes. Carefully turn sandwiches and
continue baking until golden brown. Serve with Dijon Mustard Dipping

Dijon Mustard Dipping Sauce
Mix well and then chill until ready to serve.



1 tablespoon olive oil
1-1 1/4 lbs. boneless chicken breast, cut into small pieces
3 cloves garlic, chopped
3 cups chicken broth
1/2 cup teriyaki sauce
1 lb. package sugar snap stir-fry
1/2 lb. Vermicelli pasta, broken in pieces
Sauté chicken in olive oil for 3-4 minutes. Add garlic and sauté for another 2 minutes. Add chicken broth, teriyaki sauce, and ginger; bring to a light boil. Add pasta and cook while stirring for about 6 minutes on medium-high heat. Add package of vegetables and stir well to blend. Cover and continue cooking for 5-6 minutes, stirring occasionally.

3/4 cup butter, softened
1 (8 ounce) packages cream cheese, softened
2 cups sugar
2 large eggs
3 cups flour
1 cup sour cream
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 -2 1/2 cups frozen blueberries, dusted with sugar
Preheat oven to 350 degrees F.
In very large mixing bowl, cream butter and cream cheese with mixer on medium speed until creamy and blended. Add sugar, sour cream and vanilla. Mix until fluffy. Add eggs, one at a time, mixing well after each.
In large mixing bowl, combine flour, baking soda, baking powder and salt. Add gradually to butter/cream cheese mixture; and blend well.
Add blueberries; stir only to distribute. Batter will be very thick.
Put batter into two greased and floured loaf pans.
Bake for 50-60 minutes or until toothpick inserted in center comes out clean.
Cool in loaf pans for 10 minutes before removing to wire rack to cool.
1 (16-ounce) can dark sweet cherries
1 (15-ounce) package brownie mix, (8×8-inch pan size)
2 large eggs, divided use
1/4 cup vegetable oil
1 (3-ounce) package cream cheese, softened
2 tablespoons granulate sugar
3/4 cup sweetened flaked coconut
1 teaspoon almond extract
Drain cherries, reserving 1/4 cup cherry juice. Put brownie mix in a large bowl. Add 1 egg, oil and reserved cherry juice; mix well. Gently stir in cherries. Set aside.
Put cream cheese and sugar in a medium mixing bowl. Beat with an electric mixer 3 to 4 minutes or until well mixed. Add remaining egg; mix well. Stir in coconut and almond extract.
Lightly grease an 8x8x2-inch baking pan. Spoon brownie mixture evenly into pan. Spoon cream cheese mixture over brownie mixture. Use a knife to swirl cream cheese mixture into brownie mixture.
Bake brownies in a preheated 350°F oven 35 to 40 minutes, or until a wooden pick inserted near center comes out clean.
Let cool before cutting into squares or bars.
Makes 18.
2 c. flour
1 tbsp. baking powder
1 c. ripe mashed banana
1/2 tsp. baking soda
1/2 tsp. vanilla
3 tbsp. milk
1/2 c. oil
1 egg
1/2 c. sugar
1 (3 oz.) pkg. strawberry Jello
1/2 c. nuts
Mix all ingredients together well. Bake in greased loaf pan at 350 degrees for 40 minutes.
24 Servings Prep: 25 min. Bake: 40 min. + cooling


  • 1 package chocolate cake mix (regular size)
  • 1 egg
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup creamy peanut butter
  • 1/2 cup reduced-fat butter, melted
  • 2 eggs
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar


  • In a large bowl, beat the cake mix, egg, oil and applesauce on low
  • speed until combined. Press into a 13-in. x 9-in. baking pan coated
  • with cooking spray.
  • In a another large bowl, beat cream cheese and peanut butter until
  • smooth. Add the butter, eggs, egg whites and vanilla; beat on low
  • until combined. Add the confectioners’ sugar; mix well. Pour over
  • crust.
  • Bake at 350° for 40-45 minutes or until edges are golden brown.




cheese (Sharp Cheddar, Monterey Jack, Parmesan, Mozzarella)

5   8 oz. blocks cream cheese





olive oil



2 cans LeSuer Garden Peas

2 cans green beans

2 cans beets

2 cans corn

2 cans sliced peaches

2 cans Mexicorn

2 cans pear halves

2 cans spinach

2 cans blackeyed peas

5 lb. bag Jasmine rice

1 -2 bags frozen brussel sprouts

1 bag sweet potato fries

1 box frozen succotash

2 large oranges

2 bags fresh baby carrots

1-2 bags salad greens

salad dressing

1-2 tubes refrigerated breadstick dough

1 box instant potatoes

2 cans lima beans

2 bags frozen broccoli florets

1 bag frozen corn on the cob

2 cans green peas

apples, grapes, kiwis, etc. for fresh fruit plate

1 loaf garlic bread

1 loaf sandwich bread

1-2 boxes scalloped potatoes

2 large can sweet potatoes

1-2 bags tortilla chips


1-2 boxes Jiffy Cornbread

1 bag regular fries

1 large jar pickle spears

2 cans fried apples

1 jar unsweetened applesauce

1 box chocolate cake mix

confectioners sugar

smooth peanut butter

all purpose flour


chopped nuts

3 oz. pack strawberry jello

1  16 oz. can dark sweet cherries

1  15 oz. package brownie mix

flaked sweetened coconut

almond extract

sour cream

2 cups blueberries

1 pack swiss cheese slices

1 pack sliced turkey

dry onion soup mix

dijon mustard

minced garlic

vermicelli pasta

10 lb. frozen boneless, skinless chicken breasts

2 bags frozen stir fry vegetables

Teriyaki sauce

chicken broth

sazon completa

onions, bell peppers, jalepenos

4 cans kidney beans

1 large can crushed tomatoes





Prebaked Pizza Crusts

chive and onion sour cream potato topper

1 box frozen Turkey burgers

2 packs tortillas (wheat or flour)


2 cans cream of mushroom soup

whole wheat spaghetti

10  lbs. ground chuck

angel hair pasta

panko breadcrumbs


16 oz. tomato sauce

2  16 oz.  cans diced tomatoes

1 lb lump crabmeat

hot sauce


1 loaf Italian Bread

ricotta or cottage cheese

1 can Del Monte Four Cheese Spaghetti sauce

10 oz. ziti pasta

3 cans petite diced tomatoes

2 cans sliced mushrooms

1-2 pounds flank steak or skirt steak

cherry tomatoes


picante sauce


green onions

Boneless Whole pork loin roast (2-3 lb.)

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup

1 bag California Blend veggies, (broccoli/cauliflower/carrots)

fully cooked lean ham


3 jars alfredo sauce

1 lb. Penne pasta

1 lb. fresh sliced mushrooms

1 lb. shrimp

1 lb. Bay Scallops

5 lb.  fresh chicken thighs

soy sauce

cider vinegar

2 large eggplants

1 jar (28 oz.) Marinara sauce

1-2 boxes Asian Helper Chicken Fried Rice

2 lbs frozen hashbrown potatoes

1/2 lb. okra

Taco Seasoning pack


1 small bag potato chips

2 cans tuna in water

egg noodles



8 oz. sliced water chestnuts

8 oz. snow pea pods

3 oz. sliced fresh mushrooms

chow mein noodles

2 cups baby spinach


3 oz. goat cheese

16 oz. elbow pasta

 can  (14.5 ounces) diced tomatoes with onion and garlic

1-2 boxes frozen corn dogs

1 can refried beans

2 lb. tilapia filets

1 lb smoked sausage

Goya Ham Seasoning

3 zucchini

1 can (14 1/2 ounce) Italian stewed tomatoes

1 can sliced mushrooms

1 box frozen chopped spinach

2 cans (8 oz each) Pillsbury refrigerated garlic butter crescent dinner rolls (16 rolls)

1  8 oz. jar marinara sauce














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