Food Ideas.

*Addendum: In originally posting this, I did not take into account all of the many wonderful friends from whose kitchens many of these recipes have come over the years. I appreciate you having opened your hearts and kitchens to me! I have gone through to try to give credit to you, but am afraid that in so doing I may have inadvertently missed someone after having fixed your delicious meal for so long and incorporating it into my real life. Please let me know if that is the case, and if the recipe you have shared is one you would like kept from general access on this web site. Thanks again for all of the many wonderful friends who have contributed to many a night of happy home cooking!*

I was talking to a friend earlier today who said something about never having ideas about what to fix for dinner. It’s something I think a lot of us struggle with—getting stuck in the rut of fixing only a handful of dishes because we can’t think of what else to make. I know it’s something I struggle with a lot. So when a spark of idea comes to me, I get really excited. :) I love eating good food, and there is no restaurant that compares to the feeling of eating a really good home cooked meal. (Except for the fact, of course, that then you’re stuck cleaning up afterward. But alas, cleaning is good for you!) :)

So after I enjoyed an extremely delicious home cooked meal tonight, I decided to go through my food pictures (because as you know by now, I like to take pictures of good meals) and post some ideas of things I have fixed before and really enjoyed. My purpose in doing so is two-fold:
1- To help my friends who may struggle with ideas of new things to fix for dinner.
2- To have somewhere to refer back to when I get stuck making the same ol’ 3 or 4 dishes again.

Bon apetit! :)

1 – salmon, asparagus, strawberries, rolls:
Salmon:
Squeeze fresh lemon and lime all over the top, sprinkle with garlic powder, onion powder, salt, and pepper. Wrap in foil and bake at 350 for approx 45 minutes.

Asparagus:
Steam until bright green. (Do not overcook.) Top with butter, salt, and pepper.

Rolls:
Pillsbury crescents are really yummy. Or you can make your own.


2 – bruschetta chicken, asparagus, fruit, roasted red potatoes
Chicken: from Kraft Foods
Mix chopped tomatoes, chopped fresh basil, mozzarella cheese, and balsamic vinaigrette dressing in a bowl. Coat the chicken with extra dressing. Grill one side. Put foil on the grill and flip the chicken, putting it on the foil. Cover with the cheese mixture until the chicken is done. (The foil is important to keep the toppings from falling into the grill.)

Roasted Red Potatoes:
Dice red potatoes. Place in a Ziploc bag with olive oil and mix around to lightly coat all of the potatoes. Pour onion soup mix into the bag and mix again to lightly coat the potatoes with the soup mix. Put foil in a glass dish (8x8 or 9x13, determined by how many potatoes you’re using) and pour the potatoes into the dish. Bake at 400 for approx 45 minutes. (The foil makes clean up SOOO much easier for this!)

3 – kabobs, wild rice, veggies & dip, and fruit
Kabobs: from Bobby & Debbie Sturgill
Mix together bbq sauce (Sweet Baby Ray’s brand is the best!), Worcestershire sauce, garlic powder, onion powder, and pepper. Pour over chopped steak or chicken and marinate in the fridge for at least 1 hour. Then assemble, alternating meat, bell pepper slices (my faves are red and yellow), and onion slices.

For shrimp: melt butter and stir in garlic powder, then pour over the shrimp. Assemble, alternating shrimp and pineapple chunks.

Wild Rice:
Buy the box! It’s super yummy and easy.

4 – lasagna, caprese salad, green salad, bread
Lasagna: from a jar of Ragu spaghetti sauce many years ago
1 lb hamburger meat
1 jar (28 oz) spaghetti sauce
Ricotta (4 cups)
2 c mozzarella (I usually use extra)
¼ c grated parmesan
2 eggs
1 tblspn fresh parsley, or 1 tsp dried
1 tsp salt
¼ tsp pepper
Approx 12 lasagna noodles (get the oven ready—the save so much time!)

Brown meat and drain. Stir in spaghetti sauce and simmer 10 minutes. Heat oven to 350. In large bowl, stir together ricotta, 1 ½ c mozzarella, parmesan, eggs, parsley, salt, and pepper. Spread approx 1/3 c meat sauce on bottom of 9x13 pan. Put pasta pieces on top. Spread 1/3 cheese mixture over pasta; top with meat sauce. Repeat 2 more times. Sprinkle with remaining mozzarella and additional parmesan. Cover with foil and bake 45 minutes or until hot and bubbly. Remove foil and bake an additional 10 minutes or until lightly browned.

Make ahead: cover with plastic wrap then foil. Refrigerate up to 24 hours or freeze up to 2 months. Remove plastic wrap and replace foil before cooking.
Refrigerated: cook 1 hour
Frozen: cook 2 hours

Caprese salad: from Becca (Winters) Johnson
Put slices of tomato and fresh mozzarella on a plate. Sprinkle fresh chopped basil and balsamic vinegar on top.

5 – chicken salad: from Joyce Sprouse
1 can (12.5 oz) Tyson Chicken, drained and chopped
1/3 cup Mayonnaise
¼ cup Pesto
Onion Powder
Garlic Powder
Ground Pepper
Mix all ingredients together. Chill. Serve on bread or with wheat thins crackers.

6 – easy meatballs & homemade spaghetti sauce, green salad
Meatballs: from Kraft Foods
2 lb hamburger
1 pkg (16 oz) Stove Top Stuffing Mix for chicken
1 ¼ c water
2 eggs

Heat oven to 400. Line 2 cookie sheets with foil and spray with cooking spray. Mix ingredient and shape into balls. (If you have a small cookie scooper, it makes it really easy to scoop up the mixture into a ball!) Place on cookie sheets and bake 16-19 minutes or until done.
*Can freeze unused meatballs for later use. Put in a Ziploc bag in 1 layer so they don’t freeze together in a big lump.

Spaghetti Sauce: from Paula Deen
1 large onion, chopped
1 green bell pepper, chopped
1 clove garlic, chopped
2 (6-ounce) cans tomato paste
1 (8-ounce) can tomato sauce
1 (14 1/2-ounce) can stewed tomatoes
1 tablespoon Italian seasoning
1 tablespoon Worcestershire sauce
2 tablespoons sugar
1 teaspoon salt
1 cup water
Put stewed tomatoes, onion, and green pepper in blender and blend until smooth. Pour into a sauce pan with the rest of the ingredients and simmer for 30 minutes.
*The sauce will keep for several days covered and refrigerated.

7 – bbq pork, wild rice, fruit, bread
Pork: from my Grandma, Barbara Sturgill
1 c ketchup
1/3 c Worcestershire sauce
1 tsp chili powder
1 tsp salt
2 dashes Tabasco sauce
2 c water
3-4 lb boneless pork chops, sliced
Brown chops. Mix the rest of the ingredients together and bring to a boil. Pour sauce over meat in a 9x13 pan. Top with very thinly sliced onion and lemon. Bake at 350 for 20 minutes.
*Make ahead: leave off onion and lemon. Cover with plastic wrap then foil. Freeze. Put lemon and onion on before you cook it.

8 – Taco Soup: from Lisa Dansie
1 lb hamburger meat
1 can kidney beans, drained and rinsed
1 can corn
28 oz can diced tomatoes
8 oz tomato sauce
Chopped onion, to taste
1 pkg taco seasoning
1 pkg dry ranch dressing mix

Brown meat with onions and drain. Mix all ingredients in a large pot and cook on medium heat until bubbly and heated through. (May also cook in crock pot while gone during the day.) Serve over tortilla chips. Top with shredded cheese and sour cream, if desired.

9 – calzones or pizza, green salad
Crust: from Sue Christensen
1 ½ c warm water
2 Tbsp oil
4 ½ c flour
2 tsp sugar
1 tsp salt
3 tsp yeast
Dissolve yeast in water. Combine all ingredients and knead. Let rise until doubled.

For calzones: Shape and top ½ with desired pizza toppings. Fold over and pinch seams. Bake at 375 for 20-30 minutes or until golden brown.

For pizza: Sprinkle corn meal over surface where you will roll out the dough. Roll out dough. Place on pizza pan and top with your favorite toppings.

10 – mango chicken, green salad mashed potatoes
Chicken: from Kraft Foods
1 envelope Good Seasons dry Italian dressing
½ c oil
¼ c lime juice
¼ c chopped cilantro
1 tsp chili powder
Boneless skinless chicken breasts
2 c mangoes, peeled and chopped
½ c chopped red pepper
½ c chopped green onion
Mix dressing mix, oil, lime juice, cilantro, and chili powder until well blended. Pour ½ c of the mixture over the chicken in a Ziploc bag and seal. Refrigerate 1 hour to marinate. Mix remaining dressing mixture, mangoes, red peppers, and onions. Cover and refrigerate until ready to use. Grill chicken. Top with salsa.

11 – caribbean jerk chicken, asparagus, roasted red potatoes, rolls
Chicken: from Kraft Foods
1 envelope Good Seasons dry Italian dressing
2 Tbsp brown sugar
2 Tbsp oil
2 Tbsp soy sauce
1 tsp ground cinnamon
1 tsp ground thyme
½ tsp ground red pepper
Boneless skinless chicken breasts
Mix all ingredients except chicken until well blended. Place chicken in Ziploc and pour mixture on top. Turn over several times to evenly coat chicken. Refrigerate 1 hour to marinate. Grill.

12 – bbq grilled chicken, green salad, fruit, rolls
Chicken: from Kraft Foods
Boneless skinless chicken breasts
Caesar dressing (my fave is ken’s brand)
BBQ sauce (once again, go for sweet baby ray’s brand!)
Place chicken in large Ziploc. Top with dressing and seal. Turn bag over multiple times to coat chicken evenly. Refrigerate 30 minutes to 1 hour to marinate. Grill. Baste with BBQ sauce during last few minutes of grilling time.

13 – chicken alfredo, garlic bread, green salad
Chicken:
6 boneless skinless chicken breasts
2 Tbsp butter
Garlic, minced
Mix ingredients and cook over medium heat.

Sauce:
1 c butter
1 dash garlic powder
¾ pint heavy cream
¾ c grated Romano
Salt and pepper to taste
½ c grated Parmesan
Melt butter into cream over low heat. Add salt, pepper, and garlic salt. Stir in cheese over medium heat until melted—this will thicken the sauce. Stir in chicken.

14 – beef enchiladas: from FW RS cookbook
2 lb hamburger meat
4-5 c grated cheddar cheese
1 can enchilada sauce
Salt
2 (8 oz each) cans tomato sauce Pepper
24 corn tortillas
½ c chopped onions
Soften tortillas in ¼ inch oil in small sauté pan (a few seconds on both sides), then put between paper towels, using new towel for each tortilla. Lightly brown hamburger with onions, salt, and pepper. Heat sauces together. Spread some of the sauce on the bottom of 9x13 pan. Mix 1 Tbsp oil with sauce. Dip tortilla in sauce. Put meat in tortilla. Sprinkle cheese on top and close with a toothpick. Place in pan. Pour remaining sauce on top. Bake at 350 for 20 minutes.

15 – chicken enchiladas: from FW RS cookbook
Cooked, shredded chicken
1 pt sour cream
2 cans cream of chicken soup
1 small can chopped green chilies
1 bunch chopped green onions
1 dozen flour tortillas
2 c shredded cheddar
Mix sour cream, chicken, soup, chilies, 1 ½ c cheese, and onions together. Place ¼ c of mixture in each tortilla. Spread a layer of mixture on the bottom of 9x13 pan and place rolled tortillas on top. Spread remaining mixture on top and sprinkle with remaining cheese. Bake at 350 for 30 minutes.

16 – cheese enchiladas
Corn tortillas
Cheddar or Mexican style shredded cheese
Layer tortillas in a pan. Cover with shredded cheese. Add another layer of tortillas and another layer of cheese.

17 – fajitas
Beef and/or chicken (use flank or skirt steak)
1 can chipotles in adobo sauce (found on the Mexican food aisle)
Lime
Garlic powder and onion powder
Blend chipotles with sauce. Mix in lime and spices. Put meat in bag and cover with sauce. Marinade at least 1 hour. Grill and slice (slice beef against the grain, so it’s easy for people to chew).

18 – quesadillas
Butter or margarine
Flour tortillas
Ready to use chicken fajita meat (John Soules brand in the refrigerated section by the lunch meat is really good)
Chopped green onion
Salsa
Sour cream
Guacamole
Butter one side each of 2 tortillas. Place 1 tortilla, butter side down, in pan on stove. Top with cheese, chicken, green onion, and salsa. Place other tortilla on top, butter side up. Cook until tortilla starts to brown. Flip and cook the other side. Top with sour cream/guacamole, if desired.

19 – hot links, chips/dip, fruit, ranch beans: idea from Brian and Kirsten Murphy
Use Earl Campbell’s hot links—delish! Grill or cook in oven. I put mine in a hot dog bun with cheese, mustard, and ketchup. (I put the cheese in the bun first so it will melt when I put the link on top.)

I like to make onion dip to eat with the potato chips—just get some sour cream and stir in onion soup mix.

Use canned Ranch Style beans. Heat on the stove.

20 – sausage, ranch beans, asparagus, strawberries, corn bread
I used Bellville smoked beef sausage, found in the refrigerator section at Central Market. Check your local grocery store, or use whatever other sausage you like. Slice it and fry it on the stove. I like to eat with bbq sauce (sweet baby ray’s brand, of course!).

Corn bread: (Marie Callender’s corn bread mix is really yummy and easy!)
Homemade – from the Quaker Yellow Corn Meal box
1 ¼ c flour
¾ c corn meal
¼ c sugar
2 tsp baking powder
½ tsp salt
1 c skim milk
¼ c vegetable oil
1 egg, beaten
Heat oven to 400. Grease 8x8 pan or muffin tins. Combine dry ingredients. Stir in milk, oil, and egg until dry ingredients are just mixed in—don’t over mix. Pour batter in pan and bake 20-25 minutes or until light golden brown and toothpick inserted in center comes out clean.

21 – steak, corn on the cob, baked potato, bread
Steak marinade: from Kraft Foods
2 tsp each: garlic powder, onion powder, brown sugar
1 tsp black pepper
Mix together. Coat steak with vegetable oil. Pat spices into both sides of each piece of steak. Grill.

22 – turkey sandwich, chips, fruit
Use OroWheat sandwich thins—REALLY good!
Turkey or other lunch meat
Sliced cheese
Avocado slices
Lettuce

23 – black bean chili: from Fine Cooking
3 (15 oz) cans black beans
1 (14 ½ oz) can diced tomatoes
1 medium chipotle plus 2 Tbspn adobo sauce (from a can of chipotles in adobo sauce)
1 lb hamburger
Kosher salt
Diced red onion, to taste
1 ½ Tbspn chili powder
2 tsp ground cumin
Lime, juiced
¼ c chopped fresh cilantro
Black pepper
Brown meat with onion. Drain. Blend 1 can of beans, tomatoes (with juices), and chipotle with adobo sauce until smooth. Put all ingredients into a soup pot and cook through.

Alright, there’s almost a whole month’s worth of recipes. And most of them will give you leftovers, so enjoy! And now I must get back to studying…:)