Artichoke Spinach Pasta

1 (12 oz) pkg bow-tie pasta

1 Tbsp butter

2 cloves garlic minced

1 (8 oz) pkg light cream cheese

1/2 cup milk

1/2 cup fresh squeezed lemon juice

1/4 tsp red pepper flakes

1 (14 oz) can artichoke hearts

10 oz chopped frozen spinach (I used 1/2 bag fresh baby spinach)

1/2 cup Parmesan cheese

Additional Parmesan cheese for garnish

Cook pasta according to directions. In medium sauce pan over medium high heat saute garlic and butter until golden brown. Add in chunks of cream cheese and stir until melted. Slowly stir in milk, sour cream, lemon juice, and salt. Stir in Parmesan cheese, artichokes and spinach. (If fresh, let cook until spinach leaves are wilted) Drain Pasta and add in artichoke mixture. Toss to coat. Serve with additional Parmesan Cheese. (I used feta because I didn't have any fresh grated Parmesan cheese.)

Raisin Bran Wheat Muffins

1 1/4 Cup Wheat Flour

1 Tbsp. Baking Powder

1/4 tsp. salt

1 egg

1 Cup Milk

1/3 Cup Sugar

1/4 Cup Vegetable oil

2 Cups. Bran Flakes

Preheat oven 400 F.  Mix oil, egg, and milk with cereal and let stand to soften.  Mix in the rest of the ingredients together except for flour and mix well.  Add in flour and mix again.  Divide evenly into 12 muffin cups.  Bake for 15-20 minutes.

I make this at the beginning of the week and separate the left overs into seal-able baggies.  Every morning I put one baggy, still sealed, into the microwave for 10-15 seconds.  The sealed bag helps keep in the moisture, keeping the muffins soft. (BE CAREFUL OPENING THE BAGGIE, STEAM IS VERY HOT).

Easy Chicken & Dumplings

Slow cooker or oven

4 boneless, skinless chicken breasts

2 cans cream of chicken soups 

1 onion cut into thin wedges

2 stalks celery slivered

2 carrots diced

1 tsp thyme

2 cups water

1 pkg biscuit dough torn into 4th's

Put ingredients in slow cooker or pot except for dough. Cook on high for 3-4 hours. Low for 6-8 hours. Place dough pieces in cooker approx 30-45 minutes before serving. Cover and allow dough to cook thoroughly. 

Or oven 300°F for 2-3 hours. Place dough and turn oven up to 375°F and allow dough to cook for 20-30 minutes before serving.

Pepper Jack Spinach Chicken

2-3 boneless skinless chicken breast 

1 cup shredded pepper jack cheese

1 cup frozen spinach, thawed and water drained. ( I used fresh spinach)

2 Tbsp olive oil

2 Tbsp Cajun spice (I used the blackened seasoning found here.)

1 Tbsp bread crumbs

Salt and pepper to taste

-tooth picks

Normally I halve my chicken breasts length wise, but for recipe I leave them whole. You can always halve them after they are cooked. I do however cut them lengthwise but not all way through. I unfold the breasts and place in a seal-able plastic bag and tenderize them with the meat mallet. When tenderized, I proceed to fill with spinach and pepper jack cheese. Pinch seams together and hold with toothpicks. Be sure to count the amount of toothpicks so here are no accidents while eating. Rub with olive oil and sprinkle Cajun spice and bread crumbs. If there was any left over shredded cheese sprinkle that over top as well. Bake covered, @ 350°F for 45 minutes to 1 hour. Or until chicken is cooked thoroughly. Enjoy.

Salsa Verde Enchiladas

2 Tbsp Olive Oil

8 cloves Garlic, minced 

2 (15.5 oz) cans of Cannellini Beans, drained

1 cup chicken broth (1 bullion cube)

Salt to taste

1 cup cooked, shredded chicken

12 (6 in) whole wheat tortillas

2 cups store bought salsa Verde

1 1/2 cup shredded pepper jack cheese

Cilantro for garnish

( I reduced the garlic by 1/2, and I didn't have any Cannellini beans, so I used Kidney & Red beans. Next time I will probably used Great Northern because I typically have those on hand. I also used 6 regular flour tortillas instead of the 6 in wheat.)

Preheat oven to 375°F. In a medium sauce pan, saute on medium heat olive oil and garlic until golden brown. Stir in drained beans. Add in chicken broth and cook for approx 7 minutes while stirring and mashing beans. Season with salt to taste. Add shredded chicken. Place 1/4 cup in each tortilla shell, roll, and place in a 9x13 pan. Pour Salsa Verde and shredded pepper jack cheese over top and bake 20-30 minutes. Or until cheese and sauce are bubbly. Serve with fresh cilantro.

Ham Fried Rice

1 1/2 cup uncooked Jasmine rice (or 3 cups cooked)

1/2 cup cubed ham

1/2 diced onion

2-3 Tbsp vegetable oil

2 eggs

1/2 cup soy sauce

2 Tbsp sugar

1/2 bag frozen peas & carrots

Start off by cooking rice as instructed.  Store, covered, in refrigerator for minimum of 1 hour until cooled.  Left over rice from the night before works great too.  Cube ham and dice onion.  In a large frying pan or wok, heat oil.  Saute onions, then add cooled rice, and ham.  Let fry for 5-7 minutes.  With spatula, slide the rice mixture to one side of the frying pan.  Crack eggs on the empty side of the frying pan and proceed to scramble them.  When scrambled, combine the eggs and rice mixture.  In a small bowl, mix soy sauce and sugar.  Add soy sauce mixture and frozen peas and carrots to the frying pan and mix.  Cover and let fry for another 2-3 minutes, stirring occasionally, until soy sauce is well incorporated. 

Egg Rolls

1 pkg egg roll wraps

1/2 cup vegetable oil

1/2 head cabbage, cleaned, shredded

1 large carrot shredded

1 tsp garlic salt

1 Tbsp soy sauce

hamburger or shredded pork, pre-cooked (optional)

Combine ingredients in medium mixing bowl.  Spoon carefully and divide evenly into egg roll wraps.  Roll as the package directs.  Deep fry in oil for 1-2 minutes each side or until golden brown.  Or bake at 400 F until golden brown.