Yummy Breakfast Burritos

1 lb. hamburger
Onion (red, or your choice, or leave it out if you want)
1 lb. sausage (try spicy for a kick)
6 to 8 scrambled eggs
1 small container of cottage cheese
1 16 oz. bag (3 cup size) of fiesta shredded cheese (the kind that has several mixed together, or try the mexican cheese for more spice)
1 12 oz. jar of salsa (or use a can of Ro-tel, add a small can of green chilies if you like)
Flour Tortillas

Brown the hamburger and sausage and onion together. Cook your eggs, and then mix with the meat/onion mixture. Add the rest of the ingredients to this mixture and combine. Make sure you have a big bowl, it makes a ton!!

Depending on how full you want your burritos is how many tortillas you should use. I used about 20, I think. Warm your tortillas up a bit before filling, it will make rolling them up easier (you can warm them in the microwave, wrap them in a slightly damp paper towel).
If you freeze them, wrap each individually in wax paper, as they will be easy to take straight from the freezer to the microwave.

I love to make these and mix things up. I usually use another sausage instead of the beef. I often use more eggs as well. It makes for great mornings when you don't know what to have.

Favorite Chicken Pasta Salad

3/4 lb. uncooked (medium) ‘shell’ pasta
4 chicken breasts (skinless/boneless – cooked & cubed)
2 cans (16 oz) chunk pineapple – drained
2 cups red grapes (seedless)
2 cups diced red delicious apples (don’t peel off skin)
2 cups diced celery
1 ½ cups cashews


Dressing: 2-3 cups Best Foods Mayo
2 T. mustard
3 pkg Equal / Splenda or (2 T. sugar)
1/3 t. curry powder
¼ c. grated onion (dehydrated bits work great)

1. Cook pasta ‘al dente’, drain well & cool (about 8 minutes)
2. Combine remaining ingredients and add to cooled pasta
3. Refrigerate for a few hours & serve w/ hearty bread or rolls.

Serves 15

Bread in a Bag

This is my mom's recipe. I have made it with her for her science club. It works well. It doesn't take much time and still tastes yummy for anyone wanting to make homeade bread... Great idea for Young Women's activity.

2 cups all purpose flour
1 pkg. Rapid rise yeast
3 tbsp. sugar
3 tbsp. Non-fat dry milk powder
1 tsp. sal t
1 cup hot water (125-130 degrees)
3 tbsp. vegitable oil
1 cup whole wheat flour
1.) Combine 1 cup of the all purpose flour, undissolved yeast, sugar, dry milk, and salt in a 1 gallon heavy-duty freexer bag with zipper lock. Squeeze upper part of the bag to force out air. Shake and work bag with fingers to blend ingredients.
2.) Add hot water and oil to dry ingredients. Reseal bag. Mix by working with fingers. Add whole wheat flour, reseal bag and mix thoroughly. Gradually add enough remaining all purpose flour to make a stiff dough that pulls away from the bag.
3.) On a floured surface, knead dough 2-4 minutes or until smooth and elastic. Cover dough and let rest for 10 minutes. Roll dough to a 12X7 inch rectangle. Roll up from narrow end. Pinch to seal. Place in a greased loaf pan and let rise for 20 minutes or until double in size. Bake at 375 degrees for 30-35 minutes or until brown. After cooking brush with a light coat of butter if desired.
Variation:
*Make into small crousant rolls, dinner rolls, etc. ( No need to change recipe)
* Breadsticks - make recipe for Bread in a Bag. Add 1/2 cup rolled wheat or other rolled grain to bag after mixing in wheat flour. Then gradually add enough all purpose flour to make a stiff dough. Roll out dough in rectangles 1/2 inch thinck. Cut dough into strips. Twist strps while placing on baking sheet.

Pizza in a Pot

1 lb sausage
1 tsp oregano
1/2 tsp garlic salt
1 onion chopped
1 green pepper chopped
16 oz rigatoni cooked
small can mushr**ms drained
3 oz pepperoni chopped
1-2 jars spaghetti sauce (or pizza if you prefer)
16 oz grated mozzarella cheese
16 oz grated cheddar cheese

Brown sausage with onion, garlic salt and oregano. In a crock pot layer ingredients (use 1/2) - sausage mixture, green peppers, rigatoni, mushr**ms, pepperoni, spaghetti sauce, cheese. Repeat layers. Cook on low 3-4 hours.

We had this at the ward "Break the Fast" potluck and fell in love with it. It's EASY and who doesn't love walking in the house to the aromas of italian food!

Ravioli with Spinach and Bacon

This recipe (and photo) are from Real Simple. It's one of their "20-minute meals"--simple and oh so good.  

1 pound ravioli (fresh or frozen)

         6 slices bacon

         2 tablespoons olive oil

         2 cloves garlic, sliced

         2 bunches fresh spinach, thick stems removed (about 8 cups)

         kosher salt and black pepper

         1 tablespoon fresh lemon juice

Directions

         1.
Cook the ravioli according to the package directions. Drain and divide among bowls.

         2.
Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Crumble.

         3.
Wipe out the skillet and heat the oil over medium heat. Add the garlic and cook, stirring occasionally, until golden, 1 to 2 minutes. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing, until just wilted, 1 to 2 minutes.

         4.
Stir the bacon and lemon juice into the spinach.                  Spoon the mixture over the ravioli.

Coconut Lime Curry

I got this recipe (and photo) from Cookie magazine. I went to an Asian market in Salt Lake and they had everything I needed. Snow peas and red bell pepper make tasty additions. Even the kids gobbled this up!

1 small yellow onion 2 lemongrass stalks 2 tablespoons canola oil 1 heaping tablespoon grated fresh ginger 2 cloves garlic, pressed 1/4 teaspoon ground cumin 1 tablespoon firmly packed light brown sugar 1 14.5-ounce can coconut milk 1/2 cup chicken broth 2 to 3 tablespoons fish sauce 2 Kaffir lime leaves (optional) 1 pound boneless, skinless chicken breasts or thighs, thinly sliced 1/2 cup firmly packed fresh basil leaves 1 cup thinly sliced white mushrooms 2 tablespoons lime juice

Peel and thinly slice the onion. Trim the lemongrass to the white bulb only, then cut each bulb in half lengthwise and crush the pieces with the side of your knife. Heat the oil in a saucepan over medium-high heat. When the oil is hot, add the onion, lemongrass, ginger, and garlic, and sauté until the garlic is golden, 1 to 2 minutes. Add the cumin and brown sugar (and, if you want spicy curry, add chiles to taste), and let everything cook until the sugar bubbles, about 30 seconds. Add the coconut milk, broth, fish sauce, and lime leaves (if using), and bring the liquid to a boil. Reduce the heat to low, and let the mixture simmer for 15 minutes to blend the flavors. Add the chicken, basil, mushrooms, and lime juice, and let everything simmer until the chicken is opaque, about 10 minutes longer. Remove and discard the lemongrass stalks and lime leaves. Serve right away.

Asparagus

Wash, cut off ends, place on foil on a cookie sheet. Drizzle with olive oil and sprinkle with salt, pepper and rosemary. Bake at 400 for 10-15 minutes. So good!

Quick Chicken & Vegetable Soup

INGREDIENTS:

2 Tbsp. olive oil

1/2 onion, chopped

4 carrots, diced

2 cups thinly cliced baby spinach

3 cloves garlic, minced

6 cups chicken broth

1 can chicken

2 cups cooked brown rice

2 zuchinni, chopped small cubes

1/4 tsp garlic salt

1/4 tsp Cajun seasoning

salt and pepper

PROCEDURE:

Heat olive oil in large pot over medium. Saute the onion, carrots and spinach for about 8-10 minutes, stirring frequently. Add the zuchinni and garlic; stir 1 minute. Stir in chicken broth, chicken, rice, garlic salt, Cajun seasoning. Reduce heat and simmer for 15-30 minutes. Taste and season with salt and pepper.

Chicken & Spinach Enchiladas

INGREDIENTS:

2 Tbsp. olive oil

1 onion, diced

3 cloves garlic, minced

10 oz. bag baby spinach, chopped

4 boneless skinless chicken breast, cooked and shredded

1 tsp salt

1/2 tsp pepper

1/4 tsp garlic salt

1/2 tsp ground cumin

1 10oz can Mild Rotel tomatoes

2 cans cream of chicken

1 cup green enchilada sauce

1 cup sour cream

1/2 cup milk

1/2 cup pureed yellow squash-4 cubes (optional)

2 dozen corn tortillas

2-4 cups shredded cheddar cheese

PROCEDURE:

1. Place oil in a large skillet over medium high. Saute onion, about 5 minutes, then add garlic, about 1 minute. Add chopped spinach and cook until wilted down. Stir in chicken, salt, pepper, garlic salt, cumin, and Rotel tomatoes. Reduce heat to low and simmer.

2. In a bowl, mix soup, enchilada sauce, sour cream, squash, and milk.

3. Warm tortillas on a flat pan for easy rolling.

4. Ladle a small amount of soup into the bottom of a 13 X 9 pan (you will need two of these pans, or you can stack them all in one pan). Place a spoonful of chicken mixture into tortilla and a little cheese, roll and place seam side down in pan. Fill all tortillas until you use up all the chicken. Top evenly with sauce and cheese. Bake at 350 for 25-30 minutes or until hot and bubbly.

Juanita's chicken soup via Shauna

The first time I had this was at book club. My friend Shauna made it and I loved it. Tonight I made this for dinner and the kids inhaled it!

1 lb. of chicken breast or thighs (cut into 1" pieces)
2 large white onions (finely chopped)
4 (or more) garlic cloves (minced)
2 T. butter
1 T. Cinnamon
1/2 Cayenne pepper or to taste (if you aren't a super spicy person I would be careful with this ingredient, I uded 1 tsp of chili powder which is milder)
2 t. Cumin

Saute all of the above until onions are translucent (add garlic at the end) then add the following to the pan

4 C. chicken broth (you may need more)
juice from half a lime
1 t. salt or to taste (check chicken broth for sodium content)
1/2 t. black pepper
2 cans of garbonzo beans drained

I like to garnish it with different things such as ripe avacados, extra wedges of lime, chopped cilantro, julienne some radishes and/or carrots, finely chopped red onions, scallions, tortilla chips and maybe some queso fresca.