Barbecue Monterey Jack Meatloaf


3 pounds Ground Beef
1 /12 cups bread crumbs
2 medium onions, diced
3 eggs, beaten
1 ½ cups shredded Monterey Jack cheese
½ cup Barbecue Sauce / 4-5 TBS additional
¼ cup milk
Onion Powder, Salt and Pepper


Preheat oven 375 F (175 degrees C).

In a large bowl, combine the beef, bread crumbs, onions, eggs, milk, onion powder, salt, pepper, and mix well.

Pat out meat mixture into a large bread loaf shape in a 10x15 inch baking pan sprayed with non-stick spray. Carve out a 2 inch deep by 1 inch wide well down the middle of the loaf. Brush barbecue sauce all over the whole loaf with a brush, fill the well in with the cheese, sprinkle some over the top also. Sprinkle with some more onion powder, salt and pepper.

Bake 1 - 1 ½ hours, or until internal temperature reaches 160 degrees F


Stuffed Chicken Valentino

Recipe from: AllRecipes.com


4 skinless, boneless chicken breast halves
1 teaspoon dried Italian seasoning
2 tablespoons grated Parmesan cheese
1 (6 ounce) jar roasted red bell peppers, drained
1/4 cup chopped fresh chives
4 tablespoons shredded mozzarella cheese
salt and pepper to taste
2 tablespoons olive oil


Preheat oven to 350 F (175 degrees C). Slice a chicken breast in half lengthwise, leaving the halves attached on one side: opened and laid flat, the chicken breast should resemble a butterfly. Place between two sheets of plastic wrap, and pound flat. Repeat with remaining chicken breasts.

Combine Parmesan cheese with Italian seasoning and chives, and sprinkle over chicken breasts. At one end of each breast, place 3 strips of roasted pepper. Top with 1 tablespoon shredded cheese. Roll each breast up, starting on the side with the peppers and cheese. Insert a toothpick in each roll to prevent unrolling. Place in prepared baking dish. Season rolls with salt and pepper to taste, and drizzle with olive oil.

Bake in preheated oven for 15 minutes. Set oven to broil, and continue cooking for 5 to 10 minutes. Remove from oven, slice to display the colorful filling, and serve.


Baked Penne with Chicken and Sun-Dried Tomatoes

Recipe from: Marthat Stewart’s Everyday Food


6 tablespoons butter, plus more for baking dishes
coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 ounces)
1 cup finely grated Parmesan (4 ounces)


Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.

In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.

Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.

Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.


Campbell's Creamy Chicken Stir Fry

Recipe from: RecipeZaar:


1 lb boneless skinless chicken breast, cut in bite size pieces
3 cups fresh stir fry vegetables or frozen stir fry vegetables (like broccoli, carrots, red peppers, mushrooms, snow peas, etc.)
1 (10 1/2 ounce) can condensed cream of mushroom soup (or golden mushroom soup)
1/4 cup water
1 tablespoon soy sauce
4 cups cooked rice


Spray skillet with cooking spray (or use 1 tbsp oil) and heat over medium-high heat 1 minute.

Stir-fry chicken in 2 batches until browned.

Remove from pan and set chicken aside.

Remove pan from heat.

Spray with cooking spray (or add more oil).

Add vegetables and stir-fry over medium heat until tender crisp.

Add soup, water and soy sauce.

Heat to a boil.

Return chicken to pan and heat through.

Serve over hot rice.


Light and Fluffy Blueberry Muffins

From AllRecipes.com


Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 12

"The secret to great texture in these delectable, simple muffins is a gentle hand when it comes to mixing."


1 cup milk
1 egg
1/3 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup white sugar
1/2 cup fresh blueberries OR
(Replace them with Chocolate Chips)


Preheat oven to 400 degrees F. Line a 12-cup muffin tin with paper liners.

In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.

Bake for 20 minutes. Serve hot

Real Strawberry Cupcakes

Recipe from: allrecipes.com


8 large fresh strawberries, or as needed
2 eggs
1 cup white sugar
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt 3 tablespoons instant vanilla pudding mix
1 drop red food coloring, or as needed
3/4 cup cream cheese, softened
2 tablespoons butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
3 large fresh strawberries, sliced


Preheat oven to 325 F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.

Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.

In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.

Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.

To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice


Fresh Cole Slaw


1/2 cup mayonnaise
1/4 cup white sugar
1/3 cup milk
2 tablespoons lemon juice
2 tablespoons vinegar
1 medium sized head of green cabbage, shredded
2 medium sized carrots, grated
1/3 cup minced onion
½ teaspoon celery seed
salt and pepper to taste


In a medium mixing bowl, whisk together mayonnaise, sugar, milk, lemon
juice, vinegar, and salt and pepper.

Add in the cabbage, carrots, and onion into the dressing; toss to mix very well.

Refrigerate for at least 3-4 hours or up to overnight before serving. The longer it sits,
the better!


Chunky Monkey Pancakes

Rcipe from: AllRecipes.com


1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup skim milk
3 tablespoons butter, melted
2 eggs 1 tablespoon white sugar
1 teaspoon vanilla extract
1 large banana, diced
1/2 cup miniature semisweet
chocolate chips
1/4 cup chopped pecans
cooking spray


1. Combine flour, baking powder, baking soda, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted butter, eggs, sugar, and vanilla. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter. Gently fold in the banana, chocolate chips, and nuts.

2. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.


Pistachio Biscotti

Recipe by: Tyler Florence


1 1/2 cups pistachios
1/2 cup (1 stick) unsalted butter
3 eggs
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt


Preheat the oven to 350 degrees F.

Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven.

In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed.

Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Store cookies in an airtight container.


Light and Fluffy Blueberry Muffins

From AllRecipes.com

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 12

"The secret to great texture in these delectable, simple muffins is a gentle hand when it comes to mixing."


1 cup milk
1 egg
1/3 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup white sugar
1/2 cup fresh blueberries OR
(Replace them with Chocolate Chips)


1. Preheat oven to 400 degrees F. Line a 12-cup muffin tin with paper liners.

2. In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.

3. Bake for 20 minutes. Serve hot


Chicken Breasts Stuffed with Spinach and Cheese

Serves 6


6 boneless chicken cutlets
1 package, 10 ounces, frozen chopped spinach, defrosted
2 tablespoons butter
3 TBS chopped Garlic
Salt and freshly ground black pepper
¾ cup part skim Ricotta cheese
1/2 cup grated Parmesan cheese
½ cup shredded part skim Mozzarella cheese
2 eggs, keep separate
¾ cup Italian style breadcrumbs
1/2 teaspoon fresh grated or ground nutmeg
3 tablespoons extra-virgin olive oil


2 tablespoons butter
2 tablespoons flour
¾ cup white wine
3/4 cup chicken broth
1 TBS Chopped Parsley


Drain the Spinach and squeeze out any excess water in a dish towel until very dry. Put aside in a medium mixing bowl.

In a very hot skillet, add butter and garlic. Season with salt and pepper, sauté 5 minutes then transfer to the mixing bowl. To the bowl add ricotta, Mozzarella, 1 of the eggs, Parmesan cheese and the grated nutmeg . Stir to combine the stuffing.

Place a mound of stuffing on each cutlet and roll up tight. Secure with toothpicks. .Beat the other egg in a bowl with a little added water. Add breadcrumbs to a shallow dish. Dip the stuffed cutlets into the egg and then roll in the breadcrumbs.

Return your skillet to the stove on high heat and add 3 TBS of the oil. Brown the stuffed chicken on all sides, cooking about 10-15 minutes. Remove chicken and place onto paper towels to absorb. Add butter and flour to the pan. Whisk the butter and flour for a minute, add in wine and reduce for a minute or two and then whisk in broth. Add the chicken back to the pan, on low heat and simmer until ready to serve. Remove the toothpicks from the chicken and serve with spoonfuls of the sauce poured over it and top with some fresh Parsley.