Lightened Up Green Bean Casserole

2 cups of frozen green beans

1 can pieces and stems mushrooms

¾ cup chicken broth

1 tbls corn starch

1 tsp ground mustard

1 cup French  onion rings

1 tbls butter.

In a small casserole dish combine all ingredients except onion rings.  Stir, bake at 375 for 25 minutes.  Sprinkle French onions on top and continue to bake until brown about 5 more minutes.

Rice Pilaf

2 tablespoons butter

½ cup orzo pasta

½ cup white rice uncooked

2 cloves garlic

½ cup onion (diced)

2 cups of chicken broth

In a sauce pan melt butter, add orzo and simmer until slightly browned.  Stir in onions and garlic and cook until onions are clear.  Add rice and chicken broth, increase heat to high until it boils.  Reduce heat to low and let simmer covered for 20 minutes, stirring occasionally.

Bacon Wrapped Salmon

4 fresh, skin on salmon fillets

Olive oil

Garlic

Salt

Pepper

Dill sprigs

8 slices bacon

Grease a 9 x 12 baking dish liberally with olive oil.  Place salmon fillets skin side down in pan.  Sprinkle with garlic, salt,  pepper, and dill.  Place 2 strips of bacon on each filet.  Bake for 20 minutes on 375.  Turn oven to broil and watch closely to brown bacon. 

Vegetable and Beef Pot Pie with Cheddar Biscuits

1 stick butter

1/8 cup olive oil

¾ lb carrots, peeled and diced

¾ lb parsnips, peeled and diced

1 large yellow onion, diced

1.5 lbs ground beef

½ tbls thyme

½ tbls rosemary

2 ¼ cups self-rising flour

2.5 cups milk

1 cup of chicken stock

5 oz frozen peas

4 ozs sharp cheddar cheese, shredded

• 1.        Preheat oven to 450
• 2.       In a large skillet, melt 2 tbls butter and the olive oil.  Add the onion, carrots, and parsnips and simmer covered for about 8 to 10 minutes until the vegetables are tender, stir frequently.
• 3.       Add the ground beef and continue to simmer until the meat is browned
• 4.       While the meat is browning, mix in a large bowl 2 cups of flour, the remaining stick of butter (melted), cheese, and 1 cup milk.  Mix well into it resembles a dough and set aside.
• 5.       Drain
• 6.       Add the beef and vegetables back to the skillet, along with the thyme, rosemary, ¼ cup flour, 1.5 cups milk, and the chicken stock.  Stir well and simmer until it thickens about 12 minutes.
• 7.       Add peas to mixture and stir, remove from heat.
• 8.       Pour mixture into 9 x 13 inch baking pan.
• 9.       Spoon biscuit dough on top, should make about 18 2 tbls scoops.  Just spread them around, they will not cover the entire top of the dish.
• 10.   Bake for 15 to 20 minutes until the biscuits are done throughout and the casserole is bubbling. 

Crab Stuffed Salmon

4 Salmon Filets
2 cups crab meat (flaked)
1/2 package softened cream cheese
olive oil
garlic powder
lemon pepper seasoning
breadcrumbs

In a mixer combine crab meat and cream cheese, pulse until it is well mixed but not liquid. Split each salmon filet open on the side and stuff the mixture in, about 3/4 of a cup in each one.  Place salmon filets on side with crab stuffing up in a baking dish.  Coat the salmon with a thin layer of olive oil and the seasonings.  Top with breadcrumbs.  Bake in a preheated 400 degree oven for 30 mins. 

Asian Invasion Slaw

2 pkg Ramen Noodles, broken into bits (discard flavor packet)
1 head cabbage, shredded
6 green onions, chopped
1 cup slivered almonds
1/2 cup olive oil
1/2 cup rice vinegar
3 Tbsp sugar
1 tsp salt
1 tsp pepper

Toast almonds in a 400 degree oven for 8 to 10 mins until they are slightly brown.  Watch closely, they burn easily.  Mix together cabbage and green onions, set aside.
Mix dressing and shake or stir well.  Before serving add dressing, almonds, and Ramen noodles to the cabbage mixture.

Spicy Chicken Spaghetti

1 lb boneless skinless chicken breasts

8 oz spaghetti noodles

1 bell pepper diced

1 onion diced

1 can cream of celery soup (you can use cream of chicken or cream of mushroom also if you don’t have this)

1 can rotel

8 oz box of velvetta cubed

Salt pepper to taste

On top of stove boil chicken  until done about 20 mins, remove chicken and cook noodles in the chicken broth for amount of time specified on package.  While the noodles are cooking, shred the chicken into bite size pieces.  Drain the noodles.  In a large casserole dish ( 9 x 13) add all ingredients and mix well.  Cover and bake on 350 until the cheese is melted about 20 mins.  I usually remove the cover and let the cheese brown on top for about 5 mins.