Chicken Patties

2 pounds ground chicken
2 cups whole wheat bread crumbs
1 cup milk
1 tablespoon minced onion
2 eggs
1/4 teaspoon cayenne pepper
1 teaspoon sea salt
1/4 teaspoon dried thyme
4 tablespoons butter
4 tablespoons olive oil

In a medium-sized bowl, soak bread crumbs in milk. Add in the ground chicken, minced onion, eggs, cayenne pepper, sea salt, and thyme. Form into patties. Saute for about 7 minutes on each side in butter and olive oil, or until fully cooked.

Serve on homemade buns and a large green salad for a yummy meal!

Sandwich Spread

3 cups ground (cooked) meat, such as ham, chicken, turkey, etc.
1/2 cup mayonnaise (I use Smart Balance Omega Plus for a healthier version)
1/2 cup dill pickle relish (my homemade!)
Salt and pepper, to taste

Combine everything in a medium-sized bowl and store in refrigerator.

Note: Every so often I get the urge to make up some sandwich spread for our lunches. I buy a whole ham or use some cooked chicken or turkey and grind it up with my meat grinder. I then put 3 cups of meat in freezer bags and store it in the freezer. To make, I let a bag of meat thaw over night in the refrigerator, then pull it out the next day. Add the rest of the ingredients, mix well, and you have some yummy sandwich spread to have on your homemade bread! Enjoy!

Black Beans & Rice

• 1 bag of black beans (about 1 pound)
• 1 cup brown rice
• 6 tablespoons whey or lemon juice
• 1 cup chicken broth
• 1/2 cup butter
• 2 teaspoons salt
• 1/2 teaspoon pepper
• meat (beef or chicken) (optional)

THE NIGHT BEFORE
Put the black beans in a large bowl. Add enough filtered water to generously cover the beans. Add in 3 tablespoons of whey or lemon juice. Cover the bowl and let it sit on the counter overnight. Do the same with the rice - put in a bowl and cover with water, then add in 3 tablespoons of whey. Cover and let both of these sit on the counter overnight to soak.

THE NEXT DAY
Drain the water from the black beans, pour them into a large pot, and cook according to package directions (substitute one cup of water for the one cup of chicken broth). Add 1/2 cup butter to pot as well as beans cook.

While beans are cooking, drain the rice, then cook according to package directions.

Once the rice and beans are cooked, add rice to beans along with the salt and pepper. Mix well.

Serve with a large lettuce salad!

Yummy Taco Bake

• 1/2 bag tortilla chips, crushed
• 4 cups (or more) leftover beans/beans & rice (this can be pinto beans, black beans, etc. and with or without meat)
• 1 can Cream of chicken soup (homemade is easy and best!)
• 1/2 cup salsa
• 2 cups shredded cheddar cheese

Preheat oven to 350 degrees. Grease a 9x13 baking dish. Spread crushed chips in bottom of baking dish. Spoon leftover beans/beans & rice over top of chips.

Mix the cream of chicken soup (again, homemade works best!), with the salsa. Pour this sauce over top of the beans and chips in the baking dish. Sprinkle cheddar cheese over the top.

Bake at 350 degrees for 30 minutes.

Serve with a large lettuce salad! Yummy!

Sheri's Notes: I am always looking for ways to use up leftovers! The other night I had some black beans, chicken, and rice leftover in the freezer from another meal. I threw this recipe together to use it up and it tasted delicious!

Taco Soup

• 3 cups dry pinto beans
• 1 pound cooked hamburger, drained
• 1 can sweet corn, drained (or 1 cup frozen)
• 1 can olives, drained and sliced
• 1 can diced tomatoes
• 2 packets taco seasoning

In large soup pot (6-8 qt.) put 3 cups dry beans, 12 cups water, and 1 tablespoon salt. Cook for about 2 1/2 hours or until soft.

Add remaining ingredients and simmer for about 15 minutes to an hour. Serve with corn chips and cheese.

Adapted from a recipe by Crystal Miller at www.thefamilyhomestead.com.
Used by permission.

Taco Rice

• 1 pound ground beef
• 1 teaspoon minced onion
• 1 package taco seasoning mix
  
• 1 can diced tomatoes
• 2 cups cooked rice (we use brown rice)
• 2 cups shredded cheddar cheese
• tortillas & lettuce

Brown meat and drain. Combine meat, onion, taco seasoning, cooked rice, and tomatoes in large pan. Simmer about 5 minutes.

Serve with tortillas, lettuce, and cheese.

Note: This recipe freezes well. Put meal sized portions in ziplock bags or containers and freeze. To use, thaw and reheat on stove.

Adapted from a recipe by Crystal Miller at www.thefamilyhomestead.com.
Used by permission.

Salisbury Steak & Gravy

• 2 pound hamburger
• ½ cup bread crumbs
• 1 teaspoon season salt
• 2 eggs

Combine meat, bread crumbs, season salt and eggs in large bowl. Form into 8 patties and lay in a large baking pan. Bake these at 350 degrees, uncovered, for 20 minutes, then drain off any fat. Pour gravy over the top (see recipe below) and bake another 20 minutes.

Serve with mashed potatoes or other vegetable and a salad for a yummy meal!

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GRAVY:

• 6 tablespoons butter
• 6 tablespoons flour (whole wheat preferred)
• 3 beef bouillon cubes (or 3 teaspoons granules)
• 2 cups milk
• ½ cup water

In a saucepan melt butter and add flour. When this is hot and bubbly and well mixed add bouillon, milk, and water. Stir over medium heat until thick and bubbly and all the lumps are worked out. Let cook for about 3 minutes. Now the gravy is ready to use in the above recipe.

Recipe by Crystal Miller at www.thefamilyhomestead.com.
Used by permission.

Layered Taco Casserole

• 1 pound ground beef, browned
• 1 can refried beans (or 1 ½ cups homemade)
• ½ cup salsa (can use more if you like)
• 1 can cream of chicken soup (or homemade - see Homemade Mixes)
• Taco Seasoning Mix (or 1 Tablespoon homemade mix)
• 3 cups shredded cheddar cheese
• 4 large flour tortillas

Preheat oven to 350 degrees.

Grease a 9x13 inch baking dish.

In a medium sized bowl, mix the ground beef, refried beans, and salsa. Set aside.

In another medium sized bowl, mix the cream of chicken soup, taco seasoning, and 1 can of water (if making the homemade cream of chicken soup you may not need to add very much water). Mix well.

Layer casserole as follows:

1. Pour a little of the soup mixture on the bottom of the baking dish.
2. Then lay down two tortillas to cover the bottom.
3. Spoon half of the beef & refried beans mixture on top of the tortillas and spread it out.
4. Top with half of the cheese.
5. Pour half of the soup mixture over the top.
6. Lay down two more tortillas on top of all this and add a layer of beef/refried beans, cheese, and soup.
   

Cover with foil and bake for 30-40 minutes at 350 degrees until heated through.

NOTE: This recipe would probably freeze well. Prepare the casserole and freeze (don't bake). Thaw in refrigerator overnight, then bake as directed.

Lasagna

• 9 lasagna noodles (whole-wheat preferred)
• 1 lb. Ground beef, cooked and drained
• 1 jar spaghetti sauce (can use homemade- use 4 cups-see recipe below)
• 2 cups mozzarella cheese, shredded
• 1 large container cottage cheese
• 1 cup cheddar cheese, shredded
• Parmesan cheese

Cook noodles. Mix ground beef, spaghetti sauce, mozzarella cheese, and cottage cheese in a large bowl. Layer in greased 9x13 dish (3 noodles, then 1/3 of the ground beef/sauce/cheese mixture, repeat two more times, making 3 layers). Sprinkle the cheddar cheese and some Parmesan cheese on the very top.

Bake at 350 degrees for about 30 minutes or until hot and bubbly.
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SPAGHETTI SAUCE

• 3 Tbsp olive oil
• 1 garlic clove
• 1 small onion, chopped
• 28 oz crushed tomatoes
• 16 oz tomato paste
• 1 cup water
• 2 tsp dried basil
• 1/4 tsp black pepper
• 3/4 tsp salt (or less to taste)
• oregano (optional)

Brown the garlic in the olive oil in a 6-quart (6-liter) pan. Add the onion and brown until transparent. (You can saute a tomato in here also if you want.) Add the rest of the ingredients and simmer for 30 minutes, stirring often. (Longer cooking won't hurt.)

Hamburger Helper - Lasagna

• 1 pound hamburger or sausage, browned
• ½ cup Hamburger Helper Mix (see recipe below)
• 2 cups water
• 2 8-oz. Cans tomato sauce
• 3 cups egg noodles (whole wheat preferred)
• ¼ cup parmesan cheese
• 2 cups mozzarella cheese, grated/shredded

Mix up all ingredients except the mozzarella cheese in a large pot. Bring to a boil, reduce heat and simmer, uncovered, for about 15 minutes. Top with the mozzarella cheese. Cover with the lid and do not stir. Let the pot sit (take off heat) until cheese melts. Serve with a lettuce salad, green beans, and some homemade bread!

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HAMBURGER HELPER MIX

• 2 cups powdered milk
• 1 cup corn starch
• ¼ cup chicken bouillon powder
• 2 tablespoons dried onion
• 1 teaspoon basil
• 1 teaspoon thyme
• 1 teaspoon pepper
• 2 tablespoons dried parsley
• 1 tablespoon garlic powder

Mix all ingredients together and store in a canning jar with an airtight lid. Store on your shelf so it is ready to use when making Hamburger Helper dinners.

Recipe by Crystal Miller at www.thefamilyhomestead.com.
Used by permission.

Chili Mac

Put the following ingredients into a large pan and mix thoroughly. Simmer for 20 minutes:

• 1 pound ground beef (or pork or turkey), cooked
• 1 teaspoon minced onion
• 1 8-oz. Can tomato sauce
• 1 8-oz. Can water
• 2 6-oz. Cans tomato paste
• 2 cups water
• 2 teaspoons salt
• 2 teaspoons chili powder
• ½ teaspoon black pepper
• 2 8-¾-oz. cans kidney beans, drained and rinsed
• 3 cups frozen corn

Cook 2 cups uncooked macaroni noodles (use whole-wheat if you can). Drain and add to hot meat/sauce mixture for a few minutes before serving.

Yield: Two 9x13 pans. Serve one and freeze one!

Adapted from a recipe by Sue Gregg at www.suegregg.com.
Used by permission.

Sweet & Sour Pork or Chicken with Brown Rice

I can't remember where I found this recipe, but I have modified it and LOVE it! (I am SO known for "modifying" recipes that I make my family nervous!) This is super easy to make and tastes SO yummy! I will share how I make this the EASY way!

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SWEET & SOUR PORK or CHICKEN WITH RICE

Prepare your meat:
You will need to prepare your pork or chicken - cooked and cubed.
What I like to do is grill a bunch of boneless pork chops or chicken breasts to have on hand in the freezer. You will probably only need 2-3 pork chops or chicken breasts to cube up for this recipe. Freeze the rest for meals later on!

Sweet & Sour Sauce Ingredients:
Simmer together:
1/2 cup catsup
1 1/2 cup brown sugar (can use homemade)
1/2 cup vinegar
1/2 cup crushed pineapple
1/2 cup chopped celery
1 cup frozen, crinkle cut, carrots
Pork or chicken, cooked and cubed

Mix a small amount of water with 1 Tablespoon of cornstarch and add to sauce to thicken. Simmer on medium heat, covered, until carrots and celery are cooked. Uncover and simmer until sauce is thickened somewhat.

Serve over brown rice.

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I hope you enjoy this recipe as much as we do! My husband doesn't like the soy sauce type sweet and sour, but LOVES this recipe! We used to buy a store-bought sauce in a jar, but we can't find it in the stores here in Kansas since we moved from Iowa. So...finding this recipe was a real blessing! Enjoy!

Ham, Cheese & Potato Soup

• 6 cups potatoes, peeled & chopped
• 1 cup carrots, peeled & chopped
• 1 cup celery, chopped
• 1 Tablespoon minced onion
• 1 Tablespoon salt
• 1/2 teaspoon pepper
• 1 pound ham, bacon, or other meat, cooked & chopped
• 1/2 cup butter
• 1/2 cup flour (I use whole wheat)
• 4 cups milk
• 4 cups shredded cheddar cheese

Place all vegetables and salt and pepper in a large pot and just barely cover with water. Bring to a boil and turn down heat to simmer until the vegetables are done.

In a separate pot (you will need a fairly large pot), melt butter, and then add flour, stirring until smooth. Slowly add milk and cook on medium until the mixture is thickened. Add the cheese and stir until cheese is melted. Add the milk/cheese mixture to the vegetables and stir; then add the meat and stir. Heat through and serve!

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Note: This makes a LOT of soup! When I make this I usually serve homemade rolls with it. Our family of 7 eats heartily and we still have enough left for another whole meal. I freeze the leftovers in a gallon ice-cream tub. To serve the leftovers, I take the tub out of the freezer in the morning and let it thaw on the counter for a while, then put it in the refrigerator. Within a couple hours of dinner time, transfer soup to pot (it will most likely be partially frozen still) and heat on low heat to finish thawing and heating. Enjoy!

Chicken & Noodles & Dumplings

CHICKEN & NOODLES:

• ¼ teaspoon pepper
• 3 cups chicken broth
• 6-8 baby carrots, sliced or diced
• 2 teaspoon minced onion
• 1 cup egg noodles
• 1 can cream of chicken soup (can use homemade)
• 1 can cream of mushroom soup
• 1 ½ cups water
• 1 cup milk
• 1-2 cooked chicken breasts, chopped
• ½ cup celery, chopped

Bring broth and water to boil. Add carrots, pepper, celery, and onion and cook on medium heat, covered, for 10 minutes. Add noodles and continue cooking for 8 minutes, covered.

Mix soups and milk together in separate bowl. Reduce heat to low and add soup mixture. Add chicken. Heat through on low (do not boil) about 5 more minutes. Add dumplings to soup at this time (see recipe below for instructions.)

DUMPLINGS:
2 cups flour (I use whole wheat flour when I can)
3 teaspoons baking powder
1/2 teaspoon sea salt
1 tablespoon olive oil
1 cup water or milk

In a large bowl combine flour, baking powder, and salt. Cut in oil until blended, add milk or water, slowing stirring to make a soft dough.

Scoop 1/2 cup dough for each dumpling into soup or stew, cover and steam for 10-15 minutes or until dumplings are done.

Chicken & Rice Soup

• 4 cups chicken broth (or 4 cups water & 4 teaspoons chicken bouillon)
• 1 cup water
• 1 cup cooked chicken, diced
• 1 whole carrot, diced
• 1 cup frozen corn
• ½ cup frozen peas
• 1/3 cup white or brown rice
• salt and pepper to taste

Bring the broth and water to a boil. Add the diced carrots and rice and boil for 5 minutes, covered. Then add the corn, peas, and chicken. (Add more water if needed.) Simmer another 10 minutes for white rice, 20 minutes for brown rice. Add salt and pepper last.

Serve with some homemade rolls for a yummy dinner!

Note: This soup could be made ahead of time and put in the refrigerator or freezer. You could then use it for a crockpot meal by thawing and heating in the crockpot.

Breaded Pork Chops with Seasoned Bread Crumbs

• 6 pork chops (or however many you want to cook)
• 1 cup whole wheat flour
• 1 cup milk

Seasoned Bread Crumbs (mix in a bowl):

• 2 cups bread crumbs (blend dry bread in blender)
• 2 Tablespoons Parmesan cheese
• 1 Tablespoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ¼ teaspoon oregano
• ¼ teaspoon basil
• 1 teaspoon Italian seasonings (optional)

Begin by preheating your oven to 350 degrees. You will need 3 bowls for this recipe. One for your flour, one for the milk, and one for the seasoned bread crumbs (note: you may not use all of these bread crumbs, so you will want to take some out of the bowl and just add you need it). Grease a 9x13 or 11x15 inch pan.

Dip each pork chop first into the flour, then into the milk and finally into the bread crumb mix. Lay the chops in the prepared pan. Put a small amount of water in the bottom of the pan, so the bottom is just covered. Bake at 350 degrees for 30 minutes, then reduce heat to 325 degrees and bake another 20 minutes.

Tip: I save all the crusts from my homemade bread that don’t get eaten, and any bread that has gotten too dry - I tear it up and freeze it in freezer bags. When I have time, I thaw the bread and then use the blender to grind it up into bread crumbs, then freeze the bread crumbs in a large freezer bag!

Adapted from a recipe by Crystal Miller at www.thefamilyhomestead.com. Used by permission.

Beef Enchiladas

• 1 pound ground beef
• 1 can red sauce (10 oz.)
• 1 can condensed cream of chicken soup (use homemade if possible)
• 1 can condensed tomato soup
• 10 flour tortillas (wheat preferred)
• 2 cups shredded cheddar cheese

Brown ground beef, drain. Combine red sauce and soups. Pour 1 cup of sauce in bottom of greased 9x13 dish. Stir 1 cup sauce into beef mixture, then stir in 1 ½ cups cheddar cheese. Spoon ¼ cupfuls of beef mixture down center of tortillas. Roll up tightly and place seam side down in pan. Top with remaining sauce. Cover with foil and bake at 350 degrees for 30 minutes. Uncover, sprinkle with remaining cheddar cheese. Bake 10 minutes longer or until cheese is melted.

Note: This recipe is great frozen. Double recipe for extra pan. Cover with foil and freeze (do not bake). To bake, thaw in refrigerator overnight and bake as above.

Beef, Rice, & Vegetable Dinner

• 2 cups brown rice (uncooked)
• 3 tablespoons whey or lemon juice
• 1 pound ground beef
• 2 cups frozen mixed vegetables
• ¼ cup butter
• 1 ½ teaspoons sea salt
• ¼ teaspoon pepper
• 1-2 tablespoons taco seasoning (optional - this is a nice variation of this recipe!)

THE NIGHT BEFORE
Put 2 cups of brown rice into a bowl, and add filtered or bottled water to cover the rice. Add 3 tablespoons of whey (or lemon juice). Cover the bowl, and let it sit out overnight until you make dinner tomorrow.

THE NEXT EVENING
You will want to get the rice cooking first. Bring 4 cups water to a boil, drain the rice you have been soaking, and add the rice to the boiling water. Reduce heat to a simmer and put lid on pan. Cook rice according to package directions (usually 45-55 minutes).

While the rice is cooking, brown your ground beef in a large skillet. Once the rice is done, add the cooked rice, ¼ cup butter, and the salt and pepper (and taco seasoning if using) to your ground beef. Stir. Keep on low heat and cover to keep warm. Next, cook your vegetables (steaming is best). Once the vegetables are done, add to the beef and rice.

You can top the beef and rice with cheddar cheese, salsa, etc. If desired, serve inside tortillas, or just eat plain. You can also choose different types of mixed vegetables to use. My family does not care for things like broccoli and cauliflower, so we stick to the corn/peas/green beans/carrots mixed vegetables.

Note: You can make this recipe using chopped up pork or chicken too! This makes a LOT, so I freeze any leftovers and use it as a base for chicken & rice soup. Simply put in crockpot and add some chicken broth, and cooked chicken for a yummy soup! I also had the idea of using leftovers to make Sweet & Sour Chicken or Pork. Simply heat up your rice/pork or chicken/veggie mixture, make the Sweet & Sour Sauce, and serve! Yummy!

Shake & Bake Chicken

• 2 lbs. Skinned boneless chicken breast pieces
• 1/2 cup (1 stick) butter or 1/2 cup milk (for reduced fat)
• 1 cup whole-wheat flour

Seasoned Bread Crumbs (mix together in a bowl):

• 2 cups bread crumbs (blend dry bread in blender)
• 4 Tablespoons Parmesan cheese (you can use more if you like)
• 1 Tablespoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ¼ teaspoon oregano
• ¼ teaspoon basil

Preheat oven to 350 degrees. Grease a 9x13-inch baking dish with butter and set aside.

Trim visible fat from chicken pieces. You will need three bowls for this recipe – one for the flour, one for the butter or milk, and one for the seasoned bread crumbs. Dip chicken pieces in flour, then in the butter or milk; then in the seasoned bread crumbs – making sure to coat all sides.

Place in single layer in baking dish. Sprinkle any leftover seasoned bread crumbs over the top of the chicken. Bake uncovered at 350 degrees until tender, about 1 hour. Cover with foil if the chicken begins to brown too much before it is done.

Tip: I save all the crusts from my homemade bread that don’t get eaten, and any bread that has gotten too dry - I tear it up and freeze it in freezer bags. When I have time, I thaw the bread and then use the blender to grind it up into bread crumbs, then freeze the bread crumbs in a large freezer bag!

Burrito Casserole

• 6 cups cooked beans & rice (leftovers from Burrito recipe)
• Cream of chicken soup (homemade preferred, or use 1 can store-bought)
• 3/4 cup salsa
• 1 cup (1/2 lb.) ground beef, browned and drained
• Tortilla Chips (make your own or store-bought)
• 1-2 cups Shredded Cheddar Cheese

Preheat oven to 350 degrees. Butter a 9x13 baking dish.

Crush some tortilla chips and spread in the bottom of the baking dish (the amount of chips depends on your taste).

In a large bowl, mix together the beans & rice, cream of chicken soup, salsa, and hamburger. Spread this mixture over top of the chips. Top with shredded cheddar cheese.

Bake, uncovered, for about 30 minutes or until heated through.

Serve with a vegetable or a nice green salad. I like to eat this mixed in with my salad for a taco salad type meal. Yummy!