Veggie Cheese Chowder

3 c. fresh broccoli-cut in bite size pieces

2 c. milk
½ c. shredded carrot-1 med carrot

1 can chicken broth
½ c. water

1 ½ c. shredded cheddar cheese
2 TBS snipped fresh parsley

1/8 tsp pepper

1/3 c. flour

In medium saucepan combine broccoli, carrot, and water. Bring to boil; reduce heat. Cover and simmer about 4 min. Do not drain! Cut up any large pieces of broccoli. Wisk together milk, flour, and pepper; add to saucepan. Stir in broth. Cook and stir till thickened and bubbly. Stir in shredded cheese and parsley. Cook and stir low heat till cheese is melted and chowder in heated through.

I serve with ham and cheese sandwiches and a salad!

Sweet and Sour Chicken

1 egg
½ tsp garlic
½ cup cornstarch
½ cup chicken broth
1 TBSP oil
¾ cup sugar
¼ cup vinegar
1 TBSP soy sauce
1-6 chicken breast (cut in 1” chunks)

Beat egg in a bowl. In a separate bowl combine garlic and cornstarch. Dip chicken first in egg and then cornstarch mixture. Brown chicken in oil in a frying pan on both sides. Place in baking dish. To prepare sauce, combine broth, ketchup, sugar, vinegar, and soy sauce. Pour over chicken and bake at 375 for 40-45 minutes. Serve over rice.

Roast Chicken

2 whole chickens about 4 lbs each
1 onion
1 lemon
4 tsp salt
1 tsp white pepper
½ tsp cayenne pepper
1 tsp onion powder
1 tsp dried thyme
½ tsp black pepper
½ tsp garlic powder
2 tsp paprika

1. In a small bowl, mix together all spices. Remove and discard giblets from chicken. Rinse chicken cavity and pat dry with a paper towel. Rub each chicken inside and out with spice mixture. Stuff with onion and lemon slices. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4-6 hours.

2. Preheat oven to 250 F

3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees. Let chicken stand 10 min before carving

SOOOO good!!!When the whole chickens go on sale for 59 cents a pound, I buy as many as I can. I always cook 2 at a time. One, we eat that night and use leftovers for salads and sandwiches. The other cooked chicken I shred up and put into freezer bags to use in casseroles that month (like chicken broccoli, chicken enchiladas, stuffed quesadillas…)It’s a great way to save time and $ and tastes great.

Crockpot Potato Soup

6 medium potatos peeled and quartered
1 onion chopped
2 carrots sliced
1 stalk celery sliced
4 bullion cubes
5 cups hot water (mix with bullion cubes till dissolved)
1 tsp salt
1 TBSP dried parsley
1/3 cup butter
Pepper to taste
1 can evaporated milk (13 oz.)
Cornstarch to thicken
1 cup of frozen corn

Shredded cheese
Bacon pieces

Put everything in crockpot except milk, cornstarch, frozen corn, cheese, and bacon. Cook on low 8 hours. 1 hour before done put in the milk (and mix about 4 tbsp cornstarch with a little of milk before pouring in to thicken soup) and add the frozen corn. Serve with the shredded cheese, cooked bacon pieces and bread and salad.

Meatball Sandwiches

Meatballs
Hoagie rolls
Spaghetti sauce
Mozzarella cheese

Put meatballs in the sauce, heat up. Put mozzarella cheese on rolls open rolls and broil for a few minutes. Put meatballs on rolls and serve with chips, fruit salad, and veggies and dip. I like to make the meatballs in the morning and then plop them in the pot with spaghetti sauce and put it in the fridge till right before dinner

Meatballs
11/4 lb ground beef
½ cup breadcrumbs
½ cup kraft parmesan cheese
1 egg
1 tsp worchestire sauce
Salt and pepper
Shake of garlic powder

Mix together and form balls (I make mine about the size of a golf ball). Place on baking sheet with edges and bake at 450 for 10-15 min depending on meatball size. Let them cool for a few minutes then add to a pot of spaghetti sauce.

Sweet Grahams

Graham crackers with vanilla yogurt on top with strawberries...it's a tasty snack and kids love it!

Updated Shepherd's Pie

I've always hated shepherd's pie and I really like this.

1 1/4 lb red potatoes
3 gloves garlic
3/4 c. sour cream
1/2 c. shredded cheddar cheese
1 lb ground beef
2 TBS flour
4 c. frozed mixed veggies
3/4 c. beef broth
2 TBS ketchup

1. Cover potatoes and garlic - bring to boil. Drain, add sour cream and mash. Stir in 1/4 c. cheese.
2. Preheat oven 375. Brown meat. Stir in flour; cook 1 min. Add veggies, broth and ketchup. Cook 5 minutes.
3. Spoon mixture in 8x8 dish. Cover with mashed potaotes. Bake 18 min - sprinkle 1/4 c. cheese on top and bake another 2 minutes.