Prep: 15 minutes Cook: 20 minutes

1 cup Crisco®
6 tsp water
2 cups sugar
2 eggs
2 cups cake flour
4 tsp baking powder
1/2 tsp cream of tarter

TOPPING:
1 egg white
2 tbsp sugar
1/2 tsp cinnamon

• Combine ingredients. Mix at high speed until well blended. Spoon onto waxed paper, shaping into a roll. Chill for 1 hour.
• Mix together sugar and cinnamon.
  
• Make small size cookies -- they expand a lot. Coat with egg white, then roll in sugar and cinnamon mixture.
  
• Bake at 350° for about 20 minutes. Let cool at least 10 minutes (they deflate a little after sitting).
  

Prep: 15 minutes Cook: 70 minutes
Makes about 33 meatballs

1 lb 85% lean ground beef
1 cup basmati rice
1 tsp salt
dash pepper
1/2 tsp sage
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
1 tsp minced garlic

SAUCE:
1 can Hunt's® tomato sauce
2 tbsp light brown sugar
2 tsp Worcestershire Sauce
1 cup water

• Combine meat, rice, and spices. Mix well. Bake at 350° for 30 minutes.
• Move meatballs to sauce pan. Add tomato sauce, brown sugar, Worcestershire, and water. Bring to a boil, then turn down to MED-LO. Simmer for 40 minutes.
• Served on an Amoroso® club roll.

Prep: 15 minutes Cook: 60 minutes
Makes 1 loaf and 2 baby bundt cakes

1 1/2 cup flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 cup raisins
1 cup canned pumpkin
1 cup sugar
2 eggs
3/4 cup vegetable oil
powdered sugar (optional)

• Combine ingredients. Mix well.
• Loaf - Bake at 350° for 1 hour.
• Baby Bundt cakes - Bake at 350° for 20 minutes.
• Check with a fork to make sure middle is completely done.
• Let stand 10 minutes before removing from pans.
• Sprinkle powdered sugar on top before serving.

Prep: 5 minutes Cook: 30 minutes

broccoli
baby carrots
snow peas
extra virgin olive oil
garlic powder
salt
peppercorn medley grinder

• I used Emeril's 3qt sauce pan with Emeril's steamer insert made specifically for the Emeril's 3qt sauce pan (sold separately).
• Fill sauce pan with about 1 1/2 inch of water.
• Prepare the veggies: cut broccoli, trim snow peas, rinse all veggies.
• Place veggies in the steamer pan.
• Drizzle olive oil on top of veggies.
• Sprinkle a little bit of the spices (salt, pepper, garlic powder) on top of the veggies.
• Place steamer insert inside pan. Cover with lid. Heat on HI.
• As soon as the water begins to boil, reduce heat to MEDIUM-LO. Cook for 30 minutes.

Prep: 15 minutes Cook: 40 minutes

1 package Pillsbury® pie crusts (2 rolls per package)
2 cans Comstock® Apple Pie filling
1 egg

• Unroll one of the pie crust rolls into a pie pan.
• Fill with both cans of apple pie filling.
• Unroll the other pie crust roll, pinch edges, then cut slices into top.
• Separate egg white from yolk. Using egg white, put a thin coating of egg white on top of pie.
• Bake at 425° for 15 minutes, then cover edge of pie with aluminum foil and bake at 325° for 30-40 minutes or until golden brown.

Prep: 15 minutes Cook: 15 minutes

1 pound boneless chicken breasts
1 packet Good Seasons Italian Salad Dressing mix packet
6 oz Manischewitz® Matzo meal (unsalted -- used as breadcrumbs)
Extra Virgin Olive Oil

• Mix about 6 oz of bread crumbs with Italian dressing packet.
• Cut up chicken.
• Coat chicken with olive oil, then dip in mixture
• Coat pan with olive oil, place chicken in pan, turn them frequently.

Prep: 5 minutes Cook: 20 minutes

1/2 red pepper
1/2 yellow onion
1 lb chicken breast
2 tbsp extra virgin olive oil
1/8 tsp salt
1/8 tsp pepper
ShopRite® flour tortilla
Salsa Fresca (see recipe)

• Cut red pepper and onion into strips. Place 1 tbsp olive oil in skillet. Heat oil on HIGH. Add pepper and onions. Add salt and pepper. Turn heat down to MED-LO. Stir around the veggies. Cook for about 5 minutes. Remove from skillet.
• Cut chicken into strips. Place 1 tbsp olive oil in skillet. Heat oil on HIGH. Add chicken. Turn heat down to MED-HIGH. Using a spatula, turn chicken frequently. Cook until no longer pink in center. Add cooked peppers and onions. Stir well. Remove from skillet.
• Clean skillet of all oil. Turn heat to MED-HIGH. Place tortilla into skillet. Turn frequently until tortilla is hot.
• Place chicken with peppers and onions onto cooked tortilla. Top with Salsa Fresca.

Prep: 5 minutes Cook: 10 minutes

4 eggs
1/4 tsp cream of tartar
1/8 tsp salt
1/8 tsp pepper
1 tbsp extra virgin olive oil
1/2 red pepper
1/2 small yellow onion

• Dice red pepper and onion. Place olive oil in skillet. Heat oil on HIGH. Add pepper and onions. Add salt and pepper. Turn heat down to MED-LO. Stir around the veggies. Cook for about 5 minutes. Remove from skillet.
• In a small bowl whisk 4 eggs and the cream of tarter until blended well. Place in hot skillet. Using a spatula, keep pulling eggs towards the center of the skillet. Once they are completely fluffy, add the peppers and onions back into the skillet.
• Serve with ketchup.

Prep: 10 minutes Cook: 5 minutes
Makes 7 belgian waffles

2 cups Original Bisquick® mix
1 cup Silk® Plain Soy milk
2 tbsp vegetable oil
1 egg
1 cup fresh blueberries

• Combine Bisquick®, soy milk, oil, and egg in a large bowl. Mix on HIGH speed. Fold in the fresh blueberries.
• Waffle makers may vary. Cover one side with the batter. Close. Wait 5 minutes (all steam should be gone). Check to see if they are done.
• Top with Wegmans® Pancake Syrup or Temptation® Vanilla premium non-dairy frozen dessert.

Prep: 10 minutes Cook: 30 minutes
Makes about 44 cookies

1 cup Crisco® shortening
1 cup firmly packed light brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cup flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups Quaker® Old Fashioned oats
1 cup raisins

• Combine all ingredients in a large bowl. Mix well. Put small meatball size amounts of cookie dough on an ungreased cookie sheet.
• Bake at 350° for 25-30 minutes.

Prep: 10 minutes Cook: 40 minutes

VEGGIES:
1 red pepper
1 yellow onion
3 cloves garlic
1 tbsp extra virgin olive oil x 2
1/4 tsp salt
1/8 tsp pepper

RICE:
1 cup basmati rice
1 can chicken broth

CHICKEN:
1 lb chicken breast
2 tbsp extra virgin olive oil

SAUCE:
1/4 cup soy sauce (or less if you prefer a less salty taste use 2 tbsp)
1/3 cup water
1/2 tbsp apple cider vinegar
1/4 cup apple juice
1/4 tsp ginger
1/8 tsp ground cayenne red pepper
1/4 cup dark brown sugar (or more if you prefer a sweeter taste use 1/2 cup)
2 tbsp ketchup
1 tbsp Jim Beam® bourbon

• RICE: Combine rice and broth in pot. Bring to a boil. Turn heat down to LO. Cook for 10 minutes. Remove from heat. Keep covered additional 5 minutes.
• VEGGIES: Dice red pepper and onion. Add 1 tbsp olive oil, salt, pepper. Place in a skillet. Cook until peppers are tender. Suggestion -- heat on MED-HIGH for 3 minutes, then reduce to LO for another 3 minutes. Remove from pan. Combine with rice. Finely chop the garlic. Heat up 1 tbsp olive oil in skillet. Place garlic in the oil. Using a spatula, stir the garlic in the oil for about 2 minutes or until lightly browned. Remove from heat and set aside in a bowl.
• CHICKEN: Cut up chicken into about 1 inch size cubes. Use 2 tbsp olive oil to coat skillet. Heat on HI until oil is hot. Then, turn down to MED-LO. Cook until no longer pink. Remove only the chicken (DO NOT DRAIN). Place in same bowl as cooked garlic.
• SAUCE: Add soy sauce, water, vinegar, and apple juice to skillet. Stir. Add the ginger, red pepper, brown sugar, ketchup, and bourbon. Turn to MED heat. Stir until brown sugar and ketchup are dissolved throughout and mixed well.
• Add the chicken and cooked garlic to the sauce. Simmer on MED-LO for 20 minutes or until liquid is gone.

Prep: 5 minutes Cook: 20 minutes

1 package Best's® Bunsize Beef Frankfurters
1 package Pillsbury® Original Breadsticks

• Open breadstick package and separate strips. For whole hotdogs just wrap one of the breadsticks around it. For the mini hotdogs, just cut up a hotdog into 3 equal pieces and do the same with a breadstick strip.
• Bake at 375° for 5 minutes. Turn hotdogs. Repeat until all 4 sides of the hotdog has beeen cooked for 5 minutes at 375°.
• Serve with ketchup, mustard, and/or baked beans.

Prep: 20 minutes Cook: 1 hour

SHALLOTS:
2 shallots
1 tbsp extra virgin olive oil
1/8 tsp salt
1/8 tsp pepper

BEEF:
1 lb beef round for stir fry
1 tbsp tarragon
extra virgin olive oil
1/4 tsp salt
1/8 tsp pepper

SAUCE:
1 can beef broth
1/2 cup merlot
1 1/2 tsp tomato paste
1/4 tsp salt x 2
1/8 tsp pepper x 2
3 tbsp extra virgin olive oil
1 tbsp flour

• Roast the shallots: Cut the shallots into 4 pieces. Peel off and discard outer layer. Peel rest into pieces. Put in bowl. Add olive oil, salt, and pepper. Make sure shallots are completely coated with oil. Roast in oven at 375° for 20 minutes or until completely browned.
• Prepare the sauce: Pour beef broth and merlot into sauce pan. Boil on HIGH for 20 minutes or until about 1/2 of the original amount of liquid is left. Add salt, pepper, tomato paste. Mix well.
• Cook the beef: Coat skillet with olive oil. Place beef strips in skillet. Sprinkle the tarragon leaves on beef. Add salt and pepper. Cook on HIGH until browned on both sides, then reduce heat, cover. Cook until no longer pink. Remove from skillet. DO NOT DISCARD ANY BITS AND PIECES OR SAUCE.
• Place the merlot sauce into the hot skillet. Use a spatula to scrape any bits and pieces into the sauce. Add the 3 tbsp olive oil, salt, and pepper. Add flour. Simmer for at least 2 minutes. Keep stirring until sauce thickens. Add the roasted shallots. Simmer for at least another 2 minutes. Drizzle on top of beef strips.

Prep: 10 minutes Cook: 30 minutes

BATTER:
2 cups flour
1 cup sugar
½ tsp salt
2 ½ tsp baking powder
½ cup vegetable oil
1 egg
2/3 cup Plain Soy Milk
2 cups blueberries

CRUMB TOPPING:
2/3 cup sugar
1/3 cup Crisco®
2 tsp water
2 tsp cinnamon

• Combine BATTER ingredients EXCEPT BLUEBERRIES. Mix on HIGH speed. When mixed well, add the blueberries to bowl and using a silicon spatula gently fold the blueberries into the batter.
• Line muffin pan with the muffin paper cups. Fill with the BATTER mixture all the way to the top of each cup.
• Combine CRUMB TOPPING ingredients. Mix on HIGH speed. Add crumb mixture to tops of each cup.
• Bake at 400° for 30 minutes.

Prep: 10 minutes Cook: 30 minutes

4 boneless chicken breasts (about 1 pound)
3 tbsp extra virgin olive oil
3/4 cup pomegranate juice
1 can chicken broth
¼ cup balsamic vinegar
2 tsp cornstarch
2 tsp brown sugar
1 tsp basil
½ tsp oregano
½ tsp salt

• Coat a large skillet with the olive oil. Brown chicken breasts on both sides on HIGH heat for 2 minutes. Add can of chicken broth. Cover. Cook for 20 minutes.
• Combine pomegranate juice, balsamic vinegar, cornstarch, brown sugar, basil, oregano, and salt.
• Remove chicken from skillet. DO NOT DISCARD THE BROTH. Add the sauce mixture to the skillet with the broth. Bring to a boil. Turn to LO and simmer for 2 minutes.
• When ready to eat, pour sauce over chicken.
• Makes about 1 cup of sauce.

Prep: 30 minutes Cook: 30 minutes

SAUCE:
1 ¾ cups water
¾ cup sugar
½ cup distilled white vinegar
juice from an 8oz can of pineapple slices
¼ cup cornstarch

***optional food coloring for sauce***
drop of Wilton® Christmas Red concentrated icing color
drop of Wilton® Yellow concentrated icing color

BATTER:
2 ¼ cup flour
2 tbsp vegetable oil
2 tbsp cornstarch
½ tsp salt
¼ tsp white pepper
1 egg
4 chicken breasts (about 1 pound) cut into 1 inch chunks

RICE:
1 cup basmati rice
1 can chicken broth

FRUIT and VEGGIES:
1 orange pepper
1 yellow pepper
2 tbsp vegetable oil
8oz can pineapple slices cut up
1 pineapple (***optional to be used as bowl ***)

• Prepare the sauce: Put 1 ½ cup water, sugar, vinegar, pineapple juice in a 2 quart pan. Bring to a boil. Mix together cornstarch and ¼ cup water. Slowly add to pan. Stir continuously until thick. Optional -- Add one drop of red and one drop of yellow food coloring.
• Prepare the batter: Combine flour, oil, cornstarch, salt, pepper, egg in large mixing bowl. Mix at a high speed until it looks like a batter. Add chicken chunks to the bowl. Mix on a low speed setting until pieces are covered. In a large frying pan, fill to about 1/2 inch with vegetable oil. Heat the oil on HIGH. When oil is HOT, drop in the battered chicken pieces. Turn frequently.
• Prepare the rice: Combine rice and chicken broth in a pot. Bring to a boil. Cover and cook for 10 minutes. Remove from burner and leave covered for 5 more minutes.
• Prepare the veggies and fruit: Chop peppers into small pieces. Put oil and peppers in pan and make sure the peppers are coated. Cook for about 2 minutes or until desired crunchiness. Cut up pineapple slices from canned pineapple. To prepare the pineapple bowl - cut a pineapple down the center (requires a very sharp knife). Cut out the pineapple using a knife and a spoon remove all pineapple, put it aside.
• Layer the rice, then peppers, then cut up pineapple slices, then battered chicken. Drizzle sauce on top.

Prep: 30 minutes Cook: 20 minutes
Makes about 26 stuffed shells

1 box Barilla® Jumbo Stuffed Shells (12 oz box)
1/2 lb 80% lean ground beef
1/2 lb ground turkey
1 small yellow onion
2 cloves garlic
1 packet Ortega® Taco Seasoning
1 can (14 1/2 oz) Hunt's® Petite Diced Tomatoes
1/3 of a 16oz can Ortega® Refried Beans
Old El Paso® Fresh Mexican Style Salsa Smooth Pineapple Chile (Medium)
3 tbsp extra light olive oil
3/4 cup water
salt

• Chop onion and garlic.
• Cook pasta according to directions. Add 1 tbsp olive oil to water and a dash of salt. Boil for at least 12 minutes. Drain. Run under cold water.
• While pasta is cooking, cook the ground beef and turkey in skillet with 2 tbsp olive oil. Add onion and garlic. Cook until completely brown.
• Add water and packet of Taco seasoning.
• Once the meat is cooked and the shells are cooled, they are ready to be filled.
• Open shells one by one and fill with about a spoonful of the meat.
• Put a little bit of the refried beans on the inside of the shell to help stick them closed.
• Top with diced tomatoes and salsa. Reheat at 350° for about 5 minutes.

Prep: 20 minutes Cook: 1 hour 10 minutes

8oz Plain Silk® Soy Milk
15oz can Libby's® 100% Pure Pumpkin
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves
2 large eggs
1 Keebler® Ready Crust (9oz)

• Combine sugar, salt, cinnamon, ginger, cloves, eggs. Mix well.
• Add pumpkin and then add the soy milk. Mix well.
• Pour mixture into crust.
• Lightly cover with aluminum foil to prevent crust from burning.
• Bake at 425° for 10 minutes.
• Reduce temperature to 350° for an additional hour. Check on pie every 20 minutes to prevent burning.
• Use a fork to test if the middle of the pie is done.

Prep: 20 minutes Cook: 2 1/2 hours

3 lbs 80% lean ground beef
1 cup Basmati Rice
1 can Chicken Broth
1 yellow onion
2 garlic cloves
3 eggs
3/8 tsp black pepper
3/8 tsp garlic powder
1 tbsp salt
3 green peppers
2 yellow peppers
2 red peppers
1 orange pepper

• Cook ground beef in skillet. Put rice in pan, add chicken broth, bring to a boil, then reduce to LOW for 10 minutes covered, then let it sit for 5 minutes uncovered.
• Chop onion and garlic.
• In a large bowl combine cooked beef, cooked rice, onion, eggs, pepper, salt, garlic, and garlic powder.
• Cut tops off of peppers, remove seeds. Stuff them with beef mixture.
• Pour a little extra light olive oil on a paper towel. Wipe down all peppers with the oil.
• Bake at 350° for 1 hour. Add sauce on top of peppers. Bake at 400° for another hour.

Prep: 15 minutes Cook: N/A

5 plum tomatoes
1 small red onion
1 tbsp Extra Virgin Olive Oil
1/2 tsp salt
1/8 tsp pepper
1/2 tbsp cilantro
1/2 small lime

• Chop tomatoes and onion. Add olive oil. Add salt, pepper, cilantro, and lime juice.
• Mix up. Serve with tortilla chips.

Prep: 15 minutes Cook: 40 minutes

CAKE:
2 cups sugar
1 3/4 cup all-purpose flour
3/4 cup Hershey®'s Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
3/4 cup Silk® Vanilla Soymilk
1/2 cup vegetable oil
2 tsp vanilla extract
1/2 cup boiling water

FROSTING:
1/2 cup Crisco® shortening
2/3 cup Hershey®'s Cocoa
3 cup powdered sugar
1/3 Silk® Vanilla Soymilk
1 tsp vanilla extract

• Combine CAKE ingredients. Mix well. Grease and flour two 9 inch pans. Evenly fill both pans.
• Bake at 350° for about 40 minutes or until fork inserted in center comes out clean.
• Cool for at least 10 minutes before trying to remove from pans.
• Combine FROSTING ingredients. Start mixing on low, then increase speed.
• Frost cakes.

Prep: 15 minutes Cook: 1 hour

8 potatoes
4 cloves garlic
water
3 tbsp extra light olive oil
1 tbsp salt

• Peel potatoes. Rinse. Boil for 45 minutes. Rinse again. Let sit for 10 minutes.
• Mince garlic. Put in small pan with oil for about 5 minutes on LOW. Do not burn.
• Mash up potatoes. Add garlic and oil mixture. Add salt. Mash up some more.

Prep: 15 minutes Cook: 1 hour 40 minutes

MEATBALLS:
½ lb 80% lean ground beef
½ lb ground turkey
¼ jumbo yellow onion
½ cup Basmati rice
1 tsp coarse sea salt
dash garlic powder
dash pepper

SAUCE:
2 tbsp brown sugar
2 tsp Lea and Perrins® Worcestershire Sauce
1 cup water
1 can Hunt's® tomato sauce

• Chop onion.
• Mix together meats with onion, rice, sea salt, garlic powder and pepper. Mix well.
• Form into meatballs. Place on aluminum foil-lined tray and bake at 350° for 40 minutes or until no longer pink in center.
• Place meatballs in large sauce pan. Cover with sauce on HIGH. Once it starts to boil, put it on LOW. Simmer covered for 1 hour.

Prep: 10 minutes Cook: 25 minutes

1 box Near East® Spanish Rice
4 chicken breasts
2 tsp Cilantro
1 lime
dash peppper
dash salt
2 tbsp Extra Virgin Olive Oil

• Start to cook the rice first. Follow package directions for rice.
• Chop chicken into chunky pieces.
• In a large frying pan place olive oil, then chicken.
• Cut lime in half. Squeeze juice on top of chicken.
• Add cilantro, salt, and pepper.
• When chicken is fully cooked, server over rice.

Prep: 15 minutes Cook: 10 minutes

1 can Lucky Leaf® Lemon Pie Filling
2 egg whites
3 tbsp sugar
Keebler(TM) Ready Crust® Shortbread

• Separate whites from eggs. Add to bowl with sugar. Mix at HIGH speed for several minutes, until fluffy.
• Place lemon filling onto pie crust. Spread fluff on top.
• Bake at 375° for about 10 minutes (check often to not burn)

Prep: 15 minutes Cook: 1 hour 30 minutes

1 lb 90% lean ground beef
2 eggs
1 tsp Worcestershire Sauce
½ cup brown sugar
¾ cup ketchup
1 small red onion
½ tsp rubbed sage
1 tsp salt
¾ cup saltines
dash of pepper
½ cup Vanilla soy milk

• Combine eggs, saltines, soy milk, salt, pepper, meat, onions. Mix well.
• Put meat mixture in an ungreased loaf pan.
• In a small dish mix together the ketchup, brown sugar, and Worcestershire sauce.
• Place sauce on top of meat in loaf pan.
• Bake at 350° for 1 ½ hours.

Prep: 15 minutes Cook: 15 minutes

1 whole bulb of garlic
3 tbps extra virgin olive oil
½ box Angel Hair pasta
1 bunch of broccoli crowns
splash of white cooking wine (optional)
pinch of garlic salt (optional)

• Put oil in pan on Medium-High, then place garlic. Saute for about 1 minute (uncovered).
• Add broccoli to pan. Add a splash of white cooking wine (optional). Cook on Medium-Low for about 10 minutes (covered).
• Cook pasta according to box instructions. Angel Hair usually takes 5 minutes or less to cook.
• Drain pasta. Add broccoli, garlic, olive oil, wine mixture. Mix well together.
• Top with garlic salt (optional, but highly recommended)

Prep: 15 minutes Cook: 1 hour

1 lb 90% lean ground beef
1 egg
basil
oregano
salt
pepper
red pepper
yellow onion
Rotini pasta
extra virgin olive oil
brown sugar
sun-dried tomatoes (NOTE: usually contains sulfites)

• Boil sun-dried tomatoes for 10 minutes to soften them. Then run them under cold water.
• Finely chop sun-dried tomatoes, red pepper and onion.
• Combine ground beef, egg, onion, red pepper, sundried tomatoes, salt, pepper in a bowl.
• Bake at 350° for 30 minutes
• Place meatballs in sauce pan with tomato sauce. Add basil, brown sugar, olive oil, oregano.
• Boil Rotini according to package instructions.
• Drain pasta, place on plate then place meatballs and sauce on top. Add garlic salt if desired.

Prep: 15 minutes Cook: 20 minutes

1 tsp Extra Light Olive Oil
1 packet (1.25oz) McCormick Mild Chili Seasoning Mix
1 ½ lb 90% lean ground beef
1 red pepper
½ large yellow onion
1 can (15 oz) ShopRite&trade Light Red Kidney Beans
3 cloves garlic
1 can (7oz) Green Giant® Mexicorn
1 can (14 ½ oz) Hunts® Petite Diced Tomatoes

• Chop veggies. Coat frying pan with oil. Add ground beef.
• When ground beef is browned, add tomatoes (drain some of the liquid in the canned tomatoes).
• Add tomato sauce.
• Add seasoning packet. Add kidney beans and corn.

Prep: 15 minutes Cook: 2 hours 30 minutes

1.5lb roast
1/8 tsp pepper
1/8 tsp salt
3 tsp extra light olive oil
20 baby carrots
3 brown potatoes
1 small yellow onion
1 small red onion
1 cup water

• Peel potatoes. Cut up in chunky pieces. Chop onions.
• Place roast in an oven-safe pan. Place potatoes, carrots, and onions around beef.
  
• Add water.
  
• Put olive oil on top of roast. Add salt and pepper.
  
• Bake at 375° for 2 ½ hours, baste ½ way through.
  

Prep: 10 minutes Cook: 30 minutes

1 cup Basmati rice
1 can chicken broth
1.5 lb ground beef
1/8 tsp salt
1/8 tsp pepper
3 cloves garlic
1 can diced tomatoes
1 small red onion
1 small red pepper
1 tsp extra light olive oil
snow peas (optional)

• Chop onion, red pepper, and garlic. In frying pan, heat oil over Medium-High, then add garlic.
• Use small amount of snow peas (about 20 or less). Trim edges of each one. Add to pan.
• Add ground beef, onion, red pepper, salt, pepper. Cook until brown.
• While meat is browning, cook rice.
• Boil chicken broth and rice. Once it starts boiling, let continue to boil (COVERED) for 10 minutes.
• Uncover rice for 5 minutes.
• Add tomatoes to meat.
• Serve beef stir fry over the Basmati rice.

2 cups*** Silk® Very Vanilla Soy Milk (I think this should be less)
1 package (6) Keebler® Ready Crust&trade Graham Cracker Mini Pie Crusts
Jello® Vanilla Pudding Box
½ banana

• Prepare instant pudding according to package instructions, but replace milk with soymilk.
• Slice up bananas. Add to bottom of pie crusts. Add pudding to pie crusts. Refrigerate.

Dominex® Eggplants
Acme® Tomato Sauce
Basil
Garlic Salt

• Bake according to package directions. Place on bread. Pour sauce over eggplant. Add basil and garlic salt.

turkey
Kraft® Miracle Whip
salt
pepper
Romaine lettuce (optional)

• TBD

Prep: 3 minutes Cook: 10 minutes

2 slices Stroehmann® bread
1 tbsp Extra Virgin olive oil
brown sugar
cinnamon

• TBD

2 large yams
2 tsp brown sugar

• Rinse yams. Wrap in aluminum foil. Poke several holes with fork.
• Bake at 350°. Check after 1 hour. If not soft, put back in oven for an additional ½ hour.

½ lb Certified Angus Beef Sandwich Steak Round
1 tbsp Extra Virgin olive oil
¼ tsp Reese® Sea Salt (Fine crystals)
¼ tsp Ground Black Pepper
2 cloves garlic chopped
1 red pepper chopped
½ small onion chopped
4 pieces Stroehmann® Soft & Tasty&trade Whole Grain White Bread
½ tsp Wegmans® Memphis Style Barbeque Sauce OR ½ tsp Heinz® Ketchup (optional)

• Chop red pepper and onion. Chop garlic.
• In a large pan, put 1 tbsp olive oil on MEDIUM HIGH. Place chopped garlic in oil. After it is heated, turn down to MEDIUM, and using a spatula, spread the oil around the pan.
• Add red pepper and onion to pan.
• Chop sliced beef into about 1 inch sections. Add beef to pan. Cover with lid.
• Continuously open lid and stir around with spatula.
• Once the liquid is almost gone, beef will start to brown.
• When it starts to sizzle, turn heat off, but keep pan on the burner. Keep stirring around to avoid burning.
• Toast the bread.
• Add barbeque sauce and mix (optional) or add to bread and then add ketchup (optional).
• NOTE: Depending on the age of the child, you may have to cut up the meat into smaller pieces to avoid choking.

3 tbsp Extra Virgin olive oil
1 tsp Reese® Sea Salt (Fine crystals)
3 tbsp McCormick® French Herb Roasting Rub
1 Lancaster® turkey (~16.5 lbs unstuffed)
1 can Swanson® chicken broth

• Preheat oven to 325° .
• Open Turkey, remove inserts, rinse out with water.
• Bake at 325° covered with aluminum foil for 5 hours, leave uncovered last hour
• A stuffed turkey has a longer cooking time to reach the safe internal temperature. Make sure you read all instructions for safe food handling on your turkey.
• All turkeys vary in time to cook due to weight and the oven used.
• A frozen turkey takes 24 hours per 5 pounds of turkey to defrost.
• ***NOTICE*** some turkeys contain a "basting solution" -- CHECK THE INGREDIENTS!!!

3 cups Gold Medal® All-Purpose flour
2 tsp Kraft® Calumet baking powder
¼ tsp Reese® Imported Sea Salt (Fine crystals)
1 cup Domino® sugar
1/3 cup Crisco® All Natural Pure Vegetable Oil
2 large Eggland's Best® Cage-Free brown eggs
3 very ripe Del Monte® bananas
½ tsp McCormick® vanilla
¾ cup Silk® Vanilla soy milk
Pillsbury® Creamy Supreme Vanilla Frosting

• 350° for ~15 minutes if cupcakes, ~20 minutes for mini-cake, and 35-40 minutes for regular cake pan.

1 tsp Kraft® Miracle Whip
1 tsp Gulden's® Spicy Brown Mustard
2 large Eggland's Best® Cage-Free brown eggs
paprika (optional)

• In a small sauce pan, gently place 2 eggs and then fill with water until completely submerged. Cook on HIGH until water is a rapid boil, then lower to MEDIUM. Eggs should be in boiling water for at least 10 minutes.
• Dump out hot water, run eggs over cold water. Crack eggs and peel under cold water.
• Slice eggs in ½ and pop out the yolks into separate bowl. Chop up yolks. Add about 1 teaspoon of Miracle Whip and 1 teaspoon of Spicy Brown Mustard. If mixture seems to be too dry add more Miracle Whip.
• Spoon the mixture back into the the egg whites. Sprinkle with paprika.

1 package Bob Evans® Savory Sage Sausage
4 pieces Stroehmann® Soft & Tasty&trade Whole Wheat White Bread
1 large Eggland's Best® Cage-Free brown egg
½ tsp Kraft® Miracle Whip
½ tsp Gulden's® Spicy Brown Mustard
1 tsp Extra Virgin Olive Oil
fresh arugula (optional)

• In a small sauce pan, gently place 2 eggs and then fill with water until completely submerged. Cook on HIGH until water is a rapid boil, then lower to MEDIUM. Egg should be in boiling water for at least 10 minutes. Dump out hot water, run egg over cold water. Crack egg and peel under cold water. Finely chop up egg. Add about ½ teaspoon of Miracle Whip and ½ teaspoon of Spicy Brown Mustard. If mixture seems to be too dry add more Miracle Whip.
• Slice sausage into small sections. Roll into ball and flatten into a patty.
• In a small frying pan, coat pan with olive oil. Place sausage patty into pan. Sausage must be cooked thoroughly. Follow directions on package for what the internal temperature should be.
• Toast 4 slices of bread.
• Spread the egg mixture on one side of toast. Add cooked sausage patty. Add arugula.

3 lbs Tyson® Chicken Breast Cutlets
1 ½ cup Indian Head® Cornmeal
2 tsp McCormick® French Herb Roasting Rub
5 tsp Extra Virgin Olive Oil
3 large Eggland's Best® Cage-Free brown eggs

• Cut up chicken into nugget-size pieces.
• Set up 2 bowls and a cookie sheet. Pour the Cornmeal and Roasting Rub into one. Crack the eggs into another bowl and use whisk to beat the eggs. The cookie sheet will be used to store the uncooked nuggets.
• Dip chicken pieces into egg, then dip the chicken into cornmeal and herbs. Set it aside on the cookie sheet.
• Use the olive oil to grease a large frying pan. Select some breaded nuggets and put in the frying pan uncovered. Keep turning them. They burn easily. Do not cook on HIGH or oil will splatter. Cook until no longer pink in center.
• After that set of chicken nuggets is cooked, make sure to get any burnt bits that may have fallen off the chicken. Add more olive oil to pan if necessary.

2 zucchini
2 red peppers
1 yellow onion
1 tbsp extra virgin olive oil
1 lb Perdue® chicken breast
1 box TBD calcium enriched pasta
salt
pepper
garlic powder
1 can Hunts® petite diced tomatoes (optional)

• Chop vegetables.
• Chop chicken into small pieces.
• Put vegetables and chicken in frying pan with olive oil.
• Add salt, pepper, garlic powder to frying pan.
• Cook noodles according to package instructions. Cooking times vary by noodle type.
• Cook chicken and vegetables until no longer pink in center of chicken and vegetables are soft.
• Put cooked pasta in bowl with chicken and vegetables on top. Top it off with some petite diced tomatoes, if desired.

1 tbsp extra virgin olive oil
1 lb Perdue® chicken breast
1 box Acme® tri-color rotini pasta
salt
pepper
garlic powder
1 can Hunts® petite diced tomatoes (optional)

• Cut chicken into bite size pieces. Coat pan with oil. Add chicken to pan. Chop veggies. Add to pan. Add spices. Cook throughly.
• When chicken is done, add tomatoes. Cook pasta according to package instructions.

3 lbs 80% lean ground beef
½ tbsp thyme
½ tbsp oregano
1 tbsp minced garlic
¾ onion powder
dash salt
dash pepper
1 tbsp parsley
1 Eggland's Best® Cage-Free brown egg

• Mix together all ingredients on HIGH speed. Form into balls.
• Coat pan with olive oil. Add meatballs. Cook until no longer pink in center.
• NOTE: you may have to drain the pan after cooking a set of meatballs to avoid burning the next set.
• Cook spaghetti according to package directions.

1 Hatfield® Traditional Ham
brown sugar
dry mustard
cinnamon
cloves
water

• Poke cloves into top of ham. In a small bowl mix together brown sugar, dry mustard, cinnamon, and a little water. Pour over ham.
• Bake ham according to packaging directions.

1 Whole Perdue® Oven Stuffer Roaster
1 can College Inn® Chicken Broth
minced garlic
garlic salt
onion powder
basil
parsley
rosemary
salt
pepper

• 350° for 2 ½ covered with aluminum. Then an additional ½ hour uncovered. Cooking times will vary by weight of the chicken.