White Bean Chicken Chili

2 1/2 to 3 cups water
1 teaspoon lemon pepper
1 teaspoon cumin seed 

4 chicken breasts

Simmer above ingredients in soup pot for 20 minutes until chicken is cooked.

Saute together:  
1 garlic clove
1 cup minced white onion

When chicken is done, take out and cut into bite size pieces. Do not throw out water! Add the following to the pot of water.

2 cans white northern beans (15 oz. cans)
2 cans white shoepeg corn
1 can diced green chilies (4 oz.) 
1 lime juiced
1 tsp. ground cumin.

Heat, but don't boil. Serve over corn chips and grated monterey jack cheese. 

Green Bean Casserole

1/3 cup stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning, recipe follows
1 cup grated cheddar cheese

1.  Preheat the oven to 350 degrees F.
2.  Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. 
3.  Boil green beans in chicken broth for 10 minutes and drain. 
4.  Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. 
5.  Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

House Seasoning:
4 Tablespoons salt
1 Tablespoon black pepper
1 Tablespoon garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Taco Dip for Chips

Layer in a 9x13 pan:
1 1/2 cans frito lay bean dip
3 avocados mashed and 2 teaspoons lemon juice.  Add salt and pepper, to taste
1 cup sour cream and 1/2 cup mayonnaise.  Add taco seasoning, to taste
2 tomatoes, chopped
1 cup chopped onions
1 cup grated cheddar cheese

Serve with tortilla chips.

Greek Salad

1 can black beans rinsed, and drained
1 1/2 cups chopped tomatoes
1 1/2 cups cooked rice
1 4 oz. pkg. crumbled feta cheese
1/2 cup chopped celery
1/2 cup chopped green onions
1/2 cup Italian dressing
2 Tablespoons chopped cilantro or parsley

1.  Mix all ingredients and refrigerate until chilled.
2.  Serve with pita bread and hummus.



American Tacos

Layer on plate:

Fritos Chips
Warmed Chili
Shredded Lettuce
Chopped Tomato
Grated Cheddar Cheese
Sour Cream
Sliced Olives

Oven Roasted Broccoli

4-5 c. broccoli (about 2 regular-sized heads), cleaned and trimmed
3 Tablespoons olive oil
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/2 Tablespoons shredded Parmesan cheese

1. Preaheat the oven to 425 degrees
2. Place broccoli on a foil-lined baking sheet.  Drizzle the broccoli with olive oil and then goose to combine and coast each piece.  Sprinkle with salt and pepper.  
3. Place the baking sheet in the oven and bake for 15-20 minutes, or until stems are golden brown and slightly crisp looking.  
4. Remove broccoli from oven and immediately sprinkle with Parmesan cheese.  Toss and serve.

You might want to know that the girls that make this cookbook feel it's really important for the success of their recipes, that you actually use Kosher Salt and the Fresh ground pepper, not just regular salt or pepper.  Also, when I made it, I used real parmesan cheese, too.  There is a garlicky broccoli variation:  

Toss in 2 cloves of minced garlic before cooking.  For a fresh twist, try a squeeze of fresh lemon juice right after it comes out of the oven. (taken from Our Best Bites)

Honey Glazed Salmon

3 Tablespoons brown sugar
4 teaspoons dijon mustard
1 Tablespoons soy sauce
1 teaspoons rice vinegar

1.  Whisk to blend 1st 3 ingredients. 
2.  Add vinegar, reserving 1 T. of mixture.  Brush on salmon.  
3.  Grill or broil until cooked through.
4.  Top with reserved mixture.

Hot Fudge Sauce

1/2 cup butter
1/2 cup flour
1 can evaporated milk
1/2 teaspoon salt
7 Tablespoon cocoa
2 cups sugar

1.  Combine dry ingredients in a bowl; whisk to remove all lumps.  
2.  Melt butter in pan over medium heat; add evaporated milk and combine.  
3.  Whisk dry ingredients into butter/milk mixture and continue to cook over medium heat, stirring until it boils.  
4.  Take off heat and cool five minutes.

*The original recipe says to mix everything in the blender.  A whisk usually does a fine job but if it still has little lumps in it, I use an immersion blender while it's cooking to smooth everything out.

Spinach Dip

10 oz. pkg. Frozen chopped spinach (thawed and drained thoroughly)
1 1/2 cup sour cream
1 cup mayonnaise
1 pkg. Knorr vegetable soup mix
1 8 oz. can water chestnuts, chopped
3 green onions, chopped

1.  Mix all together.
2.  Refrigerate for 2 hours.
3.  Mix again before serving.
4.  Serve with chips, crackers and torn up bread from a bread bowl.

Study Mix

1 cup Karo syrup
1 cup sugar
2 cubes butter or margarine
5 1/2 cups Rice Chex
5 1/2 cups Corn Chex
2 1/2 cups Golden Grahams
1 1/2 cups coconut
1 pkg. slivered almonds

1.  Put first 3 items in a pan and boil for 2 minutes.
2.  Add cereal, coconut, and slivered almonds.
3.  Cool on wax paper.
Yield:  ?

Super Easy Pork Tacos

1 jar of salsa
1 pork loin

serve with:
flour tortillas
shredded cheese
diced avocado
sour cream

1.  Put loin in crockpot, and pour salsa over the top.  
2.  Cook on crockpot on low for 6-8 hours, until meat can shred with fork.
3.  Use shredded pork in tortillas.  Serve with shredded cheese, diced avocado and sour cream.

Fabrizio Waffles

2 cups flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 beaten egg yolks
2 cups milk soured with 2 teaspoons lemon juice
1 stick butter or margarine, melted
2 stiffly beaten egg whites

1.  Combine milk and lemon juice.  Let stand for a few minutes.
2.  Sift dry ingredients together.  
3.  Add egg yolks, soured milk, and melted butter.  
4.  Fold in egg whites, leaving a few fluffs.
5.  Cook batter in greased waffle iron
Yield:  ?  Waffles

Honey Lime Chicken Enchiladas

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

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.
Yield:  1- 9x13 pan of enchiladas 

Chocolate Yoga Smoothie

1 cup chocolate soy milk, or chocolate almond milk
1 small banana
2 Tablespoons smooth, natural peanut butter, or almond butter
1/2 cup crushed ice
1 scoop protein powder (optional)

1.  Combine all ingredients in a blender and blend until smooth.
2.  Serve immediately
Yield:  2 servings

Zucchini Bread

3 cups all-purpose flour
1 teaspoon salt
1 teasopoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (optional)

1.  Grease and flour two 8 x 4 inch pans.  Preheat ove to 325 degrees F.
2.  Sift flour, salt, baking powder, soda and cinnamon together in a bowl.
3.  Beat eggs, oil, vanilla and sugar together in a large bowl.  Add sifted ingredients to the creamed mixture and beat well.  Stir in zucchini and nuts until well combined.  Pour batter into prepared pans.
4.  Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.  Cool in pan on rack for 20 minutes.  Remove bread from pan and completely cool
Yield: 2 loaves