Yummy and Family-Friendly Recipes

     From the recipe book, Saving Dinner

- 1 tsp salt
- 1/3 tsp pepper
- ¼ tsp cayenne pepper
- ¼ tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp thyme
- 6 boneless, skinless chicken breast halves
- 2 Tbsp butter
- 2 Tbsp olive oil
- 4 Tbsp lime juice (or about ¼ cup)
- ½ cup chicken broth

On a dinner plate, mix together first seven ingredients. Sprinkle mixture on both sides of chicken breasts. In a skillet, heat butter and olive oil together over medium-high heat. Saute chicken until golden brown – about 5 minutes on each side. Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat, and serve.

343 calories; 11g Fat; 55g protein; 2g carbohydrate; 147 mg Cholesterol; 612mg Sodium

•6-8 medium russet potatoes
•4 leeks
•1 large chicken bouillon cube
•½ cup (1 stick) of butter
•1 cup milk
•Salt and pepper to taste

Peel and quarter potatoes and just barely cover tops with water (the more water you add, the runnier it will be). Add bouillon cube. Bring to a light boil and cook for 10-15 minutes. Cut off green part of leeks and bottoms. Remove outer skin and then cut in half length-wise and then slice into thin pieces. Put in colander and rinse thoroughly to remove dirt. Add to potatoes and simmer for another 10 minutes. If potatoes are soft, turn down heat and mash mixture. Add in butter, milk, salt and pepper. Stir and simmer for 5 more minutes. Serve with either mozzarella cheese or parmesan cheese on top. Add in some Artisan crusty bread for scooping if desired.

Conversion to Slow Cooker: Place potatoes and leeks into slow cooker. Cover with chicken broth and cook on low for 3-4 hours until potatoes are fully cooked. Add remaining ingredients and allow to cook for another ½ hour.


3 tablespoons fat-free mayonnaise
2 teaspoons fresh lime juice
2 tablespoons finely grated Parmesan cheese
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt
4 ears shucked corn

Prepare grill or broiling pan for oven. Combine mayonnaise and juice in a small bowl. Combine cheese and next 4 ingredients (through salt) in another small bowl. Place corn on a grill rack coated with cooking spray. Grill corn 12 minutes or until tender, turning frequently. Remove corn from grill; brush with mayonnaise mixture, and sprinkle with cheese mixture. Serve immediately.

*I didn't read the directions thoroughly the first time I made this so I combined all the ingredients and slathered them on the roasted corn. It was pure heaven. Either way, you can't mess this recipe up!

  • 3 cans Pillsbury Buttermilk Biscuits (10 ct) or your own dough
  • 60 pepperoni slices (2 per biscuit)
  • Block of cheese (Colby/Monterey Jack or Chedder)
  • 1 beaten egg
  • Parmesan Cheese
  • Italian Seasoning
  • Garlic Powder
  • 1 jar pizza sauce or your own sauce from scratch

Slice cheese into approx. 28 squares. Flatten each biscuit and stack pepperoni and cheese on top (Like in the picture) Gather edges of biscuit and secure on top of the roll. Line rolls in greased 9x13 pan. Brush with beaten egg. Sprinkle with Parmesan cheese, Italian seasoning and garlic powder. 

Bake at 425 degrees F. for 18 to 20 mins. Serve with warm pizza sauce for dipping. 

Is it a breakfast or dinner casserole? You get to decide with my mom's casserole topped with crushed corn flakes.

- 2 lbs bag of frozen O'Brien hash browns
- 6 oz of grated cheese (cheddar is good, but I like monterey jack)
- 1/4 tsp pepper
- 1 tsp salt
- 1 tsp Lawry's Seasoning Salt
- 16 oz sour cream
- 1 can of cream of mushroom soup

- 2 cups of crushed Corn Flakes cereal
- 1/4 c. melted butter

In large bowl, mix first 7 ingredients together thoroughly. Put mixture in greased 9x13 pan and spread thoroughly. (This step can be done the night before and put in the refrigerator until morning with foil covering.). In another bowl, mix corn flakes and melted butter and mix until corn flakes are coated. Pour mixture over casserole and spread evenly.

Bake at 350 degrees uncovered for 1 hour, making sure that cereal topping does not burn or brown.

I lived the dream and got to call Athens my home for a year. I absolutely adore Greek food. I made it my mission to learn a few recipes to "take home with me." Here is one of my all-time favorites.

- Slice 3 or 4 vine-ripened tomotoes (they cut them into sections...pretty big sections actually)
- Slice 1 cucumber into big slices and then half again (more like cubes than thin slices)
- Crumble up 1 block of Feta cheese (if you can't go to a Mediterannean store, then Athenos brand is good)
- Add in 1 cup or so of Kalamata olives (again better at a Med store, but if you can't then go for the ones in the deli or even the jarred at Trader Joes. Authentic ones have pits, but I do pitted for my family)
- Add in 1/4 - 1/2 half red onion, cut into large chunks (you're getting the chunk concept)

Chop and toss together. Sprinkle with some lemon juice, oregano and then drizzle olive oil over the top. Toss again. Salad should look coated with oil and oregano, but not be swimming with lots of "juice" in the bottom of the bowl.

Serve with kalamata artisan bread to sop up the juices...yum... (can buy at Vons or Fresh n' Easy) and can serve with lemon Greek chicken...another dish that I learned how to make in Greece.

This salad is to die for...I could just eat it as a main course and be satisifed. It's the perfect light tasting summer salad...and super healthy.


I made this one up one day when I didn't have a lot of ingredients on hand. The family loved it and it continues to be in rotation and happily received when I make it.
  • 1 box of Rotini pasta
  • 1 lb. ground turkey
  • 1/4 to 1/2 cup of feta cheese crumbles, depending on taste
  • 1 to 2 Tbsp olive oil
  • Lawry's Seasoning Salt to taste
  • 4 Tbsp Minced Onion
Cook rotini pasta according to package directions. While it's boiling away, sprinkle chopped up thawed ground turkey in a large skillet with minced onion and Lawry's Seasoning salt. When finished sprinkle with more Lawry's.

Once rotini is done, drain and put back in original pot. Pour in olive oil and stir to coat pasta with olive oil. Sprinkle on more Lawry's. Add the ground turkey and feta. Stir some more and add more Lawry's if needed. Serve.


Think chocolate croissant, but a little heavier dough.

Pizza Dough
Chocolate Chips

Take your favorite pizza dough recipe (or buy some pre-made dough from Trader Joe's or Whole Foods) and roll out to a large rectangle.  Use all-natural chocolate chips (again Trader Joe's sells some yummy ones) and place in the middle of the croissant lengthwise...about 1 - 2" across. (Remember, the more chocolate chips you use, the more chocolatey it will be.) Take short ends and fold over about 2" into long strip of dough. Take long edges and fold over, pleating the edges to seal them.

Place on a baking stone (preferable) or non-stick pan and bake at 375 for about 15-20 minutes until lightly browned.  Let cool slightly and enjoy!


I made my family a calzone for dinner and then decided to try my hand at a breakfast version this next morning. It ended up being better received than the one the night before.

Pizza Dough (you can buy from WinCo or Trader Joes if you don't have the time to make your own)
1 pkg active dry yeast
1 cup warm water
1/2 tsp salt
2 tsp olive oil
2 1/2 to 3 cups all-purpose flour
1 Tbsp cornmeal

Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 2 cups flour.  Mix for about 1 minute. Add remaining flour, 1/2 cup at a time as needed and mix/knead for another 2 minutes. Dough should be pliable yet still slightly sticky. Pour some olive oil until a bowl and put dough inside, turning to grease top. Cover, and let rise in a warm place for about an hour or until doubled in bulk. Punch dough down.

Flour surface area of a cutting board (or as I prefer, a pizza stone), and roll our dough in a circle, roughly 6 inches in diameter.

Calzone Filling
Scramble 3-4 eggs
Cook up 1/2 lb of sausage (I prefer Jimmy Dean Sage flavor)
Cook up 1/2 lb of bacon (if desired)

Spread butter around bottom half of dough circle, leaving about 1/2" from edges. Place eggs, sausage, bacon in layers. Add in cheese (I prefer cheddar and mozarella). This last time I add a little bit of leftover ranch sauce from our pizza the night before and it gave it a nice zing.

Carefully pull up top half circle of pizza dough and bring down over bottom filled portion, creating a crescent. Pull bottom edge up over top and roll and twist to crimp edges closed. Use a sharp knife to cut 3 one inch incisions into dough.  Place in oven heated to 400 degrees for about 25 minutes. Calzone should be lightly browned. Add more time if needed.

*Note that you can also make this for dinner. Just swap out filling for pizza sauce, (warning pasta sauce is too runny...if you have to use it, add tomato paste to thicken) pepperoni, sausage (you can save 1/2 lb for a breakfast calzone the next morning), sliced olives and mushrooms...let your imagination run wild!


Cooking sauce:
2 lbs. Chicken
½ cup salsa
2 Tbsp creamy peanut butter
1 Tbsp lime juice
2 tsp soy sauce
2 tsp ginger

Put Chicken in crock pot. Mix remaining ingredients and cook on low for 5-6 hours.

Finishing sauce: (for more sauce for noodles, etc, triple ingredients)
¼c creamy peanut butter
3 Tbsp water
3 Tbsp soy sauce
1/8 cup sugar
2 tsp chopped garlic

Heat all ingredients in sauce pan until sugar dissolves. Set aside for mixture to thicken, but not too much or it can be thick and sticky. Remove chicken from crock pot and discard all remaining juices. Put chicken back in crock pot and cover with sauce. Keep warm up to 2 hours and then serve over whole wheat pasta noodles.

  • 2 limes
  • 3/4 cup mayonnaise
  • 1 medium onion, coarsely chopped
  • 6 gloves garlic, chopped
  • 3 Tbsp curry powder (this was on the "fiery" side although my kids didn't complain)
  • 4 to 5 lb boneless, skinless turkey or chicken breasts
  • Salt and ground black pepper
Grate peel from 1 lime and juice both; set aside. Process mayo, onion, garlic, curry powder, lime peel and juice in processor or blender until smooth. Turn mixture into non-aluminum large bowl, add meat; turn to coat. Cover and marinate in refrigerator at least 2 hours and up to 8 hours.

Preheat oven to 450. Remove meat from marinade, discarding marinade. Arrang eturkey on roasting pan with rack or baking sheet; season with salt and pepper. Roast 20 minutes or until lightly golden brown. Reduce heat to 350 and roast additional hour or until thermometer inserted reads 160 degrees. Remove to cutting board, losely tent with foil and let stand 15 minutes before slicing.


2 cup sugar
3 cups water
3 tablespoon Meyer lemon zest
2 cup Meyer lemon (or regular lemon juice)

In a small saucepan, bring sugar and the water to boiling, stirring to dissolve sugar. Cool completely. Stir in the lemon zest and the lemon juice. Pour lemon mixture into the bowl of a 1-quart ice cream maker and process on ice maker unit according to directions (most are 25-30 minutes of mixing/freezing). Transfer to a container; ripen in freezer for 4 hours. Let stand at room temperature for 5 minutes before serving.


Take leftover spaghetti and mix with pre-cooked meatballs from Costco. Mix together with grated parmesan cheese (mushrooms and olives are optional). Top with additional parmesan cheese. Bake at 350 for 20-30 minutes.


Take thawed boneless, skinless chicken breasts and line in 9x13 glass baking dish. Take jar of pesto sauce (or make homemade) and mix with ¼ cup of parmesan cheese. Spread over chicken breasts. Bake at 350 for 30-40 minutes.


 • 1 (10 oz) packages frozen chopped broccoli
• 2 cups of frozen grilled chicken strips
• 1 can cream of chicken soup
 • 1 can cream of mushroom soup
• ½ cup mayonnaise
• 1 tsp. lemon juice
• 1 ½ cups shredded cheddar cheese
• Can add 2 cups of rice and 4 cups of water to be the bottom layer. Preheat oven to 350. Place broccoli in the bottom of a 9x13 baking dish. Top with chicken. In a small bowl, blend soups, mayo, and lemon juice. Pour mixture over the chicken. Top with cheddar Cheese. Bake 35-40 minutes in preheated oven until bubbly and lightly brown.

  • Flour tortillas
  • Pizza sauce
  • Cheese
  • Pepperoni or any other favorite pizza toppings
Lay two tortillas on a cookie sheet. Spread the sauce, top with your favorite toppings, then the cheese and bake. Let it cool for a couple of minutes and cut into four pieces

  • 4 chicken boneless skinless chicken breasts
  • 1 (15 oz) can artichoke hearts, drained and chopped
  • ¾ cup grated Parmesan cheese
  • ¾ cup mayonnaise
  • 1 pinch garlic pepper
Place chicken breasts in 9x13 greased glass baking dish. Mix together artichoke hearts, parmesan, mayo, and garlic pepper. Spread over chicken. Bake uncovered at 375 degrees for 40 minutes, or until chicken is no longer pink in the center and juices run clear.

serve with:


• 5 lbs peeled and cubed potatoes
• 1 (8 oz) package cream cheese
• 1 (1 oz) package of ranch seasoning/dressing mix
• 4 Tbsp heavy cream (optional)
• 1 pinch salt

Bring pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl. Before mashing potatoes, add the cream cheese, salad dressing mix, cream and salt. Beat with mixer until smooth. Serve immediately. Serves 9; allrecipes.com

  • 1 lb. boneless, skinless chicken breasts (cut in cubes)
  • 2 cans crushed tomatoes (15 oz. ea.)
  • 2 cans corn, undrained (15 oz. ea.)
  • 2 cans kidney beans, undrained (15 oz. ea.)
  • 1 or 2 pkgs. chili seasoning (depending on your taste)
Combine chicken, tomatoes, and seasoning in pot. Cook over medium heat until chicken has browned. Add corn and beans in their juices. Simmer 5 minutes. Serve with cornbread.

  • 1 pkg. frozen cheese tortellini or cheese ravioli (cook as directed, cooled and refrigerated)
  • 1 can whole olives, drained
  • 2 cups grape tomaotes (whole)
  • 1 cucumber (diced)
  • 1 pkg. spinach leaves
  • 1 bottle italian dressing of choice 
Mix together and serve with grated parmesan cheese and cracked pepper.  Can add grilled chicken, sliced nuts or seeds for a more hearty meal.

• 4 chicken boneless skinless chicken breasts
• 1 cup fresh mushrooms sliced (canned works fine)
• 1 can cream of mushroom soup
• 1 cup shredded cheddar cheese
• ½ packet Good Seasonings Italian dressing mix

• 8 cups mashed potatoes

Place chicken breasts in 9x13 glass baking dish. Mix together soup, mushrooms, cheese and seasoning. Spread over chicken in baking dish. Cover with foil. Bake at 350 for 1 hour. Meanwhile, boil and mash potatoes to make 8 one-cup servings. Remove chicken from gravy and plate. Spoon the gravy over the potatoes.

Conversion to Slow Cooker: Place chicken on the bottom of Slow Cooker. Combine other ingredients and spread over chicken. Cook on low for 6-8 hours or high for 4-6 hours. Prepare mashed potatoes ½ hour before chicken is due to finish. Chicken will be very tender and will break into bite-sized chunks. Serve chicken and gravy over mashed potatoes.


Turkey Loaf:
• 1 lb lean ground turkey
• ½ cup rolled oats
• 1/3 cup chili sauce or ketchup
• 1/3 cup onion, chopped
• 1 egg
• 1 garlic clove, pressed
 1 tsp dried oregano leaves
• ½ tsp salt
• 1/8 tsp ground black pepper

Garlic Mashed Potatoes
• 1 ½ lbs potatoes
• 5 garlic cloves, peeled
• 1/3 cup fat-free sour cream
• 2 tbsp skim milk
• 2 tbsp fresh parsley, snipped
• ½ tsp salt
• 1/8 tsp ground black pepper

Preheat oven to 350. Combine turkey load ingredients and press into 9” glass pie plate. Bake for 25 minutes. Meanwhile, cut potatoes into 1-inch pieces. Cover potatoes and garlic with water and bring to a boil. Reduce heat and cook 8-10 minutes or until potatoes are tender. Remove garlic cloves. Drain potatoes and mash. Press garlic into potatoes with garlic press. Stir in remaining ingredients. Mix well.

Remove turkey loaf from oven and top with potato mixture. Return to oven and bake 10-15 minutes or until top is lightly browned.

Yields 6 servings. Taken from Pampered Chef, Light & Simple book.

  •  1lb ground beef
  • 1 egg
  • 1 1/2 cups milk
  • 3/4 cup cornmeal
  • 1 (15.25 oz) can whole kernel corn, drained
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (2.25 oz) can sliced ripe olives, drained
  • 1 (1.24 oz) package chili seasoning mix
  • 1 tsp seasoned salt
  • 1 cup shredded cheddar cheese
In a skillet, cook beef over medium heat until no longer pink. Drain. In a bowl, combine the egg, milk, and cornmeal until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef. Transfer to a greased slow cooker. Cover and cook on high for 3 hours and 45 minutes. Sprinkle with cheese. Cover and cook 15 minutes long or until cheese is melted.

  • 1 whole pork tenderloin or 4-5 pork chops
  • 1 tsp lemon pepper
  • 1-2  tbsp butter
  • 3 tbsp lemon juice
  • 3 tbsp Worcestershire sauce
  • 3 tsp Dijon mustard
  • 3 tbsp minced parsley
If using pork chops, rub in lemon pepper and then brown them in skillet with butter. Place browned chops or raw tenderloin in slow cooker. Mix rest of ingredients in skillet with reamining "drippings" and pour over chops. Pour 1 cup water over everything and slow cook on high for 3-4 hours watching make sure chops do not overcook, unless you want them to be shredded pork diane!

  • 1 lb. shredded cooked chicken
  • 1 can crushed tomatoes (15 oz.)
  • 1 can red enchilada sauce (10 oz.)
  • 1 can chopped mild green chilies (4 oz.)
  • 2 cloves crushed garlic
  • 4 cups water
  • 1 can chicken broth (15 oz.)
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 bay leaf
  • 1 can corn, drained (15 oz.)
  • 1 can black beans, drained (15 oz.)
  • 1/2 cup white rice
  • Chopped cilantro
Cook on low for 6-8 hours or high for 3-4 hours.  Top with shredded cheese, green onions, sour cream, cilantro, etc. Eat with tortilla chips.

•1 lb. ground beef
•1 tsp instant minced onion
•1 garlic clove, minced
•1 can (8 oz) stems & pieces mushrooms undrained
•1 can (10 oz) condensed cream of mushroom soup
•¼ cup shredded cheese
•3 tbsp flour
•1 tsp salt
•¼ tsp pepper
•1 cup sour cream
•½ tsp bottled brown bouquet sauce
•2 tbsp chopped parsley

Break meat in very small chunks in 2 qt microwaveable bowl and add onion. Cook on high for 6 minutes. Add garlic, mushrooms, soup, cheese, flour, salt and pepper and mix thoroughly. Cover, place in microwave oven and cook for 8 minutes. Spoon off grease and add the rest of ingredients

      Serves 4
  • Kosher salt
  • 2 Tbsp extra virgin olive oil
  • 1 cup chopped fennel (about half a medium bulb) – also called “anise”
  • 2 medium garlic cloves, coarsely chopped
  • 1 cup heavy cream
  • 1 cup low-salt chicken broth
  • 1/3 cup drained oil-packed sun-dried tomatoes, coarsely chopped
  • ¼ tsp crushed red pepper flakes
  • 1 tbsp Pernod (optional)
  • 1 lb dried rigatoni
Heat olive oil in sauté pan over medium heat. Add fennel and garlic, stirring occasionally until fennel softens and browns – about 5 minutes. Stir in water, cream, chicken broth and sun-dried tomatoes, red pepper flakes and 1 tsp salt. Bring to a boil, reduce heat and simmer briskly, uncovered, until the tomatoes are plum and soft – about 15 minutes. Remove from heat and stir in Pernod, if using. Let cool slightly and puree in blender until smooth. Wipe out skillet, return sauce to skillet and season to taste with salt and pepper and keep hot.

Bring large pot of well-salted water to boil Cook the rigatoni until just barely al dente – 1 to 2 minutes less than package instruction. Drain well and return to the pot. Add sauce and toss over medium-low heat for a minute or two so the pasta finished cooking and absorbs some of the sauce. Serve with grated cheese on top.

Recipe taken from Costco Connection

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