Winter Root Sausage Stew

1 large potato, peeled and cut into 1/2-inch cubes
1 large sweet potato, peeled and cut into 1/2-inch cubes 
2 medium carrots, peeled and coarsely chopped
1 medium parsnip, peeled and coarsely chopped
1 medium onion, finely chopped
1 lb smoked sausage, sliced
1 can pasta-style stewed tomatoes, with juice
1 1/2 cups chicken stock 
2 tsp granulated sugar
1/2 tsp thyme
1/4 tsp black pepper

In slow cooker, combine potato, sweet potato, carrots, parsnip, onion, sausages, tomatoes (which juice), chicken stock, sugar, thyme, and pepper; stir to mix well. Cover and cook on low for 7 to 9 hours or on high for 3 to 4 hours, until vegetables are tender.

Submitted by: Lia McClanahan

Tuna Cheese Biscuit Bake

Sorce: Deanna Buck

1 Can refrigerator rolls

1 Can tuna fish (drained)

1 Can Cheddar cheese soup (10oz)

1 Cup of milk

1 Tbsp. Dry onion

1 tsp. Parsley flakes

Separate biscuits and place in 9x9 baking dish. Combine tuna, soup, milk, onion, and parsley. Pour over biscuits.  Bake at 400° for 20 min or until biscuits are done. 

Submitted by: Liana Lindeman

Mexican Garden

Sorce: Kaysville 10^th Ward Cook Book

1 Box Jiffy Corn Muffin Mix

1 Egg

1/3 Cup Milk

Mix & Bake in 9x9 pan 400° for 10min

½ lb Ground beef

½ Cup Chopped onion

1 Can Chili

2 Tbs Ketchup

1 ½  cup mozzarella cheese

Brown ground beef and onion, mix in chili and ketchup, poor on top of corn bread and top with cheese

Bake 10 more minutes

Serve with sour cream, salsa, lettuce, tomatoes, olives, etc.

Submitted by: Liana Lindeman

Honey Lime Chicken Enchilada’s

Ingredients:

Marinade -

6 tablespoons honey

5 tablespoons lime juice (1 large lime)

1 tablespoons chili powder

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded

8-10 flour tortillas (I used whole wheat tortillas)

1 pound monterey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

Directions:

1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.

2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.

3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.

4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

5. Put tortillas in 9x13 pan as you go.

6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).

7. Pour sauce on top of the enchiladas.

8. Sprinkle with remaining cheese.

9. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Submitted by: Nicole Harman

Beach Street Chicken

1 lb. linguini Noodles (or Fettuccini or I like it with Thin Spaghetti)

1-2 T. olive oil

Zest from one lemon

Juice from one lemon

¼ c. chopped fresh parsley

Salt and freshly ground pepper

Parmesan cheese

Marinade:

½ c. olive oil

2 cloves garlic, whole

2 T. Cajun seasoning (I would cut in half if you have little ones; this was too much for my younger kids)

2 T. lemon juice

2 T. minced parsley

1 T. brown sugar (or more if you like it a little sweeter-I think I added about 2 T.)

2 T. soy sauce

2 chicken breasts, sliced. (OR 16 extra large shrimp)

Combine the marinade ingredients in a Ziploc bag. Slice thawed chicken (or shrimp). Pat dry and toss in marinade to coat. Refrigerate 1-12 hours. Cook marinated chicken with the marinade sauce in a large sauté pan on medium heat until chicken is cooked. If using shrimp, preheat the oven to 450 degrees. Bake for 7-10 minutes. Be sure not to overcook shrimp.

Cook Noodles according to directions then drain.  While the noodles are cooking combine the lemon juice, zest, olive oil and parsley together in a large bowl.  Add noodles and then toss together.  Once tossed, pour the cooked chicken and sauce over the noodles and toss well to combine.  Sprinkle with parmesan cheese. 

Submitted by: Nicole Harman 

Pork Chop and Apple Casserole

1/3 c. sugar                                                        

1/8 t. nutmeg

2 T. flour                                                             

3 large apples sliced

¼ t. cinnamon                                                 

8 pork chops

1 pkg. shake and bake (or you can use seasoned bread crumbs)

Mix sugar, flour, cinnamon, and nutmeg in a large bowl.  Add apples toss and coat.  Spoon into a greased 9x13 inch pan.  Coat pork chops with shake and bake as directed on package.  Discard any remaining mix.  Place pork chops on top of apples and bake at 425 degrees for 35 min or until meat is cooked through.  This is a really easy recipe to make for two people!

Submitted by: Nicole Harman

Creamy Chicken and Wild Rice Soup

( I usually cut this recipe in half)
8 cups chicken broth
4 cups water
4 cooked, boneless chicken breast halves, shredded (can use more chicken than this)
2 (4.5 ounce) packages quick cooking long grain and wild rice with seasoning packet (such as Rice-a Roni)
1 tsp. salt
1 tsp. ground pepper
1 1/2 c. flour
1 c. butter
4 cups heavy cream (I often just use half and half)

In a large pot over medium heat, combine broth, water, and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and reduce heat to low.

In a small bowl, combine salt, pepper, and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened (5 minutes).

Stir cream mixture into broth and rice. Cook over medium heat until heated through, at least 10-15 minutes.

Submitted by: Nicole Harman

Herb Crusted Salmon or Chicken Salad

Pasta Salad
1 tomato diced
1 can artichoke hearts chopped
1 small can sliced olives
1 box of penne pasta cooked, drained and rinsed (I think bow tie would be good as well)
Romaine Lettuce chopped (I used a couple of hand full’s of spinach)
4-5 mushrooms diced (I used baby bella's)
* Toss all ingredients and put them over the romaine lettuce and drizzle with balsamic dressing. (I just tossed everything together in a big bowl.)

Herb Crusting for Salmon or Chicken ( I just put everything in a Ziploc and then I made one bag for the salmon and one for the chicken)

1/2 tsp. basil, thyme, oregano, rosemary and pepper
2 Tbsp flour
1/4 tsp. salt

*Bake Salmon at 400 degrees in 9x9 baking dish for 25 minutes.

*I used chicken tenders and I cooked the chicken on the stove but you could also start it on the stove to get a nice brown crust and then finish it in the oven. *

Submitted by: Nicole Harman

Crockpot Cube Steak and Gravy

Cube steak   (I used a family size pack)
2 cans (10.75 ounce size) cream of mushroom soup (I used cream of chicken)
1 envelope onion soup mix
3/4  cup water

Salt and Pepper to taste

Directions:

Place all ingredients in a crock pot. Cook on low all day. Serve over rice, noodles, mashed potatoes or with your favorite side dishes.

Easy Chicken Parmesan Bake

Here's what you'll need to make 6 portions:

2 tbsp olive oil

2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts (I used tenderloins)
2 1/2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons

Spread the olive oil, garlic, and red pepper flakes evenly on the bottom of a 9 x 13 casserole dish. Place the chicken breasts in the dish, and evenly space so they cook uniformly.  Cover chicken evenly with the marinara sauce and chopped basil.  Top with half the mozzarella, and half the Parmesan. Pour over the croutons and spread evenly. Top with the remaining cheese.  Bake for 35-40 minutes at 350 degrees, or until top is browned and the chicken is cooked through.  Let rest for 5 minutes before serving. Serve with sauce, and juices, spooned from the bottom of the casserole (on it's own or over noodles).  Enjoy!