Easy Food Storage Soup

So if you keep canned goods on hand for a rainy day you might want to try this recipe.

2 cans healthy request cream of chicken soup
1 can corn, drained
1 can green beans, drained
1 can tuna

Mix the cans of soup with two cans full of water.  Add the corn.  Add half the can of green beans.  Add half to the whole can of tuna, depending on how big your can is.  Cook until heated through.

Pair this with a sandwich and some fruit you've got a meal!

Boys say:  thumbs up

Braised Balsamic Chicken

from allrecipes.com, submitted by MOONANDBACK, with a few changes

INGREDIENTS:

6 skinless, boneless chicken breast halves whole or cut up  ground black pepper to taste 1 1/2 teaspoons minced garlic 2 tablespoons olive oil 1 onion, thinly sliced

1/2 cup balsamic vinegar 1 (14.5 ounce) can diced tomatoes 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried rosemary 1/2 teaspoon dried thyme

DIRECTIONS:

1.

Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion, garlic and seasoned chicken breasts.

2.

Mix tomatoes, balsamic vinegar, basil, oregano, rosemary and thyme.  Pour over chicken. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. I put this over angel hair pasta and also made a salad.  Be sure to buy the best balsamic vinegar you can get.  This is a great meal.  You could also put this with rice or potatoes and some green beans. Husband rating:  4 stars Boys say:  thumbs up

Grecian Pork Tenderloin

from allrecipes.com, submitted by Dave Nash with a few changes

INGREDIENTS:

1 1/2 cups fresh lime juice 3/4 cup olive oil 6 cloves garlic, sliced

2 teaspoons salt 6 tablespoons dried oregano 2 (1 pound) pork tenderloins

DIRECTIONS:

1.	Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Shake sealed bag until ingredients are well mixed. Taste the marinade for tartness. If too tart, add a little more oil. Not enough zing, add more lime. The garlic and salt flavors should also be up front, yet not overpowering. Place tenderloins in the bag, seal, and turn to coat. Marinate in the refrigerator for 2 to 5 hours.
2.	Preheat grill for medium heat.
3.	Lightly oil the grill grate, and discard marinade. Grill tenderloins for 20 to 30 minutes, turning once, or to desired doneness. I used 1/2 c bottled lime juice, a little less than 1/2 cup olive oil, 2 tsp minced garlic, 1 tsp kosher salt, 2 tbsp dried oregano and one 2.5 lb pork tenderloin.  I left the original recipe above though so you could take a look and decide what sounds best to you.  I made my changes based on various reviews on the recipe.  We thought this was very tasty.  Because my cut of meat was larger it took more than twice as long to cook.  I would like trying this in the slow cooker too. Husband rating:  4 stars Boys say:  thumbs up

Denver Baked Omelet

from my sister-in-law, Catherine

INGREDIENTS:

2 tablespoons butter 1/2 onion, chopped 1/2 green bell pepper, chopped 1 cup chopped cooked ham 1 cup fresh broccoli, chopped

12 eggs 1/4 plus 1/8 cup milk 1/2 cup shredded Cheddar cheese 1 1/2 c southern style hash browns salt and ground black pepper to taste

DIRECTIONS:

1.	Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 baking dish with cooking spray.
2.	Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened; about 8 minutes. Stir in ham. Three minutes after adding ham add the broccoli. Cook, stirring often for another three minutes.
3.	Beat eggs and milk in a large bowl. Stir in Cheddar cheese, ham mixture and hash browns. Season with salt and black pepper. Pour mixture into prepared baking dish.
4.	Bake in preheated oven until eggs are browned and puffy; about 25 minutes. Serve warm.

This is tasty, filling and pretty healthy.

Husband rating:  4.5 stars

Boys say:  thumbs up

Grilled Fish Tacos

from allrecipes.com, submitted by mabcat

INGREDIENTS:

Marinade 1/4 cup extra virgin olive oil 2 tablespoons distilled white vinegar 2 tablespoons fresh lime juice 2 teaspoons lime zest 1 1/2 teaspoons honey 2 cloves garlic, minced 1/2 teaspoon cumin 1/2 teaspoon chili powder 1 teaspoon seafood seasoning, such as Old Bay™ 1/2 teaspoon ground black pepper 1 teaspoon hot pepper sauce, or to taste 1 pound tilapia fillets, cut into chunks Dressing 1 (8 ounce) container light sour cream

1/2 cup adobo sauce from chipotle peppers 2 tablespoons fresh lime juice 2 teaspoons lime zest 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 teaspoon seafood seasoning, such as Old Bay™ salt and pepper to taste Toppings 1 (10 ounce) package tortillas 3 ripe tomatoes, seeded and diced 1 bunch cilantro, chopped 1 small head cabbage, cored and shredded 2 limes, cut in wedges

DIRECTIONS:

1.	To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
2.	To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
3.	Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
4.	Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
5.	Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges. I skipped the dressing recipe and bought a chipotle dressing in a bottle!  Because it is so cold where I live I didn't grill these but the broiler worked just as well. Husband rating:  4 stars Boys say: thumbs up

Pork Chops with Apple Cider Glaze

from allrecipes.com, submitted by Chef John

INGREDIENTS:

6 (6 ounce) boneless center-cut pork chops salt and ground black pepper to taste 1 tablespoon vegetable oil 1 tablespoon butter 3 cloves garlic, minced

1/4 cup apple cider vinegar 2 cups apple cider 1 teaspoon Dijon mustard 1 teaspoon minced rosemary 1 pinch red pepper flakes

DIRECTIONS:

1.	Season pork chops with salt and black pepper.
2.	Heat oil and butter in a heavy skillet over medium-high heat. Cook pork chops in the hot oil mixture until browned on both sides and pork is slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pan from the heat; transfer pork chops to a plate.
3.	Stir garlic into the pan and place over medium-high heat; cook and stir for 30 seconds. Pour in vinegar and scrape up any browned bits from the bottom of the pan. Add apple cider and Dijon mustard, bring mixture to a boil, and cook until sauce is reduced and thick, 3 to 4 minutes. Stir in rosemary and red pepper flakes; season with salt and black pepper to taste.
4.	Return pork chops to the pan to warm slightly, 1 to 2 minutes per side. This is a great recipe.  We had the pork with mashed potatoes and green beans.  In a pinch I had to use canned green beans.  A good way to make them taste better is to drain the beans.  Add a tsp or so of sugar, a tsp of minced garlic, salt and pepper to taste, 2 tsp of dried chopped onions (more or less depending on you) and 2 slices of cooked bacon chopped.  Everything is better with bacon, right?! Husband rating:  4 stars Boys say:  thumbs up

Grilled Chicken Teriyaki

from allrecipes.com, submitted by prissycat

Forgive the picture and try the recipe!

INGREDIENTS:

4 skinless, boneless chicken breast halves 1 cup teriyaki sauce

1/4 cup lemon juice 2 teaspoons minced fresh garlic

DIRECTIONS:

1.	Place chicken, teriyaki sauce, lemon juice, and garlic in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
2.	Preheat grill for high heat.
3.	Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork. For our side dish I chopped two zucchinis, one yellow squash and an onion.  I sautéed these in a pan with a little extra virgin olive oil.  I seasoned with salt and pepper.  I would rather put these on a skewer and grill them next time.

Brownie and Strawberry Trifle

I made brownies from a mix and let them cool.  Then I took half the brownies, broke them up into smaller pieces and put them on the bottom of my bowl.  I put whipped cream on top of that.  Then I added chopped strawberries.  I repeated those steps.  This was pretty yummy.  We would like to try it next time with vanilla ice cream.

Husband rating:  4 stars
Boys say:  thumbs up

Cinnamon Rolls

Family Recipe

Cinnamon Rolls

1 c milk

1/2 c butter

1/2 c sugar

1 tsp salt

1 tbsp yeast

3 beaten eggs

4 1/2-5 c flour

Combine milk, butter, sugar and salt in a pan.  Heat over medium heat until the butter is almost completely melted.  Cool to luke warm and pour into your mixer.  Add yeast and stir well.  Add eggs; stir.  Add flour slowly until dough is soft and elastic.  Cover and let rise in a warm place until doubled in size (at least and hour).  

Turn onto a lightly floured surface.  Divide in half.  Cover and let rest 10 minutes.  Lightly grease two 9 x 1.5 round baking pans or 2 baking sheets.

Roll one half of dough into about a 12x8 rectangle.  Melt 3 tbsp butter and mix with 1/2 c of sugar and 2 tsps ground cinnamon.  Pour onto dough.  Using the back of a large spoon spread mixture evenly over dough.  From a long side carefully roll up dough and seal seam by pinching dough.  Cut into 12 rolls and place in prepared pan.  Repeat with other half of dough.  Cover and let rise until nearly double (about 30 minutes).

Bake at 375 degrees for 16-20 minutes or until golden.  Cool about 10 minutes.  Drizzle with powdered sugar icing.  

Powdered Sugar Icing

1 c powdered sugar

1/4 tsp vanilla

2 tbsp milk

Mix ingredients.  Add additional milk, if necessary, a few drops at a time until frosting is the right consistency to drizzle.

Nothing says Merry Christmas like a fresh batch of cinnamon rolls!  

My rating:  5 stars!

Mexican Chicken Bake

from allrecipes.com, submitted by Joy Mason

INGREDIENTS:

2 tablespoons vegetable oil 4 boneless, skinless chicken breasts 1 teaspoon ground cumin 1 teaspoon garlic powder

salt and ground black pepper to taste 4 ounces shredded Mexican cheese blend 1 cup salsa

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Heat vegetable oil in a large skillet over medium heat. Season one side of chicken breasts with half the cumin, half the garlic powder, salt, and black pepper; arrange chicken breasts with seasoned sides down in the hot oil. Fry until chicken is lightly browned on the bottom, 4 to 5 minutes.
3.	Season the top of each chicken breast with the remaining cumin, remaining garlic powder, salt, and black pepper; flip chicken and cook until other side is lightly browned, 4 to 5 minutes. If the skillet gets dry, pour in just enough juice from the salsa to keep it from burning.
4.	Transfer chicken breasts to a 9x9-inch baking dish; sprinkle with Mexican cheese blend. Loosen all the drippings from the skillet with a little more juice from the salsa and pour on top of chicken breasts. Spoon salsa over cheese layer.
5.	Bake chicken breasts until no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

I made this with a green salad and a Mexican rice mix.

Husband Rating:  4 stars
Boys say:  thumbs up