Baked Fish

By: S.H.

3-4 fillets of tilapia (or fish of choice – salmon works well)
½ medium onion, sliced fine
½ medium tomato, sliced fine
1 garlic clove, minced
1 Tbsp butter or olive oil
Salt and pepper (I use 1 tsp sea salt)
1-2 tsp herb of choice – fresh if available, dried is fine (i.e., dill, parsley, tarragon, herbs de provence, etc.)
Tin foil – enough to make a large package for the dish

Rinse fish under cold water and pat dry. Spread onion slices on foil. Lay fish over onions, sprinkle salt and pepper and ½ of herbs. Lay tomatoes on top, then sprinkle with remaining herbs. Top with the butter in little pieces or drizzle oil. Fold foil over and close to form a package. Bake in a dish in the oven at 350 degrees for 20-25 minutes.
**Serve with a salad or steamed vegetables

Southwestern Chicken Soup

By: R.W.

1 can (49.5 oz) reduced-sodium chicken broth

1 can (14.5oz) crushed tomatoes, undrained

1 can (14.5 oz)crushed tomatoes, undrained

1 can (4 oz) chopped green chilies

1 lb boneless skineless chicken breasts, cut into small cubes

1 large onion, chopped fine (I puree' in food processor)

1/3 cup chopped cilantro

1 garlic clove, mined

1 tsp chili powder

1 tsp ground cumin

1/2 tsp dried oregano

1/4 tsp cayenne pepper

3 cups frozen corn, thawed (can use 2 cans corn, drained)

In large saucepan combine first 12 ingredients. Bring to boil. Reduce heat; cover and simmer 1 hour. Add corn; cook 10 minutes longer. Top each serving with tortilla chips; sprinkle with cheese.

***I brown the chicken in the saucepan in 1 Tbsp olive oil then add the next 11 ingredients. Bring to boil. Reduce and simmer 1 hour. Add corn; cook 10 minutes longer and serve.

Chicken Tacos

By: K.C.

3-4 chicken breasts

1 medium onion, chopped fine

1 large tomato, chopped fine

1 Tbsp olive oil

corn tortillas

cooking spray

2 cups grated 2 % cheddar or monterrey jack cheese combo

(or just cheddar)

Boil chicken in water with a pinch of salt till done. While chicken is boiling, heat oil in a skillet and add onion and cook till onion is translucent, add tomato to onions when the onions are almost done. Set aside until chicken is done. Remove chicken from water and shred into fine strips. Add chicken to the skillet with the tomatoes and onion. Heat together and season all to taste with seasoned salt. Heat a separate skillet or griddle, spray the corn tortillas on both sides with Pam and heat them on the griddle. Then put 2% shredded cheese in the bottom of the tacos, then the meat mixture and broil them on both sides until they're hot. Serve with salsa (recipe below), lettuce, tomato, cheese, guacamole, black beans, etc.

Salsa (from my friends in Cabo)

2 Roma tomatoes finely diced
1/4 cup onion finely diced
1/4 cup cilantro finely chopped
1 serrano pepper finely diced (you can add more if you like your salsa hotter)
salt to taste
1 tsp. lime juice

Mix together and serve

Crockpot Taco Soup

By: A.H.

6 qt crock pot
-1 onion chopped
-16 oz can chili beans, not drained
-15 oz can black beans, not drained
-15 oz can whole corn, drained
-8 oz can tomato sauce
-14 oz chicken broth (2 cubes of boullion)
-2 10 oz cans diced tomatoes with green chilies, not drained
-1 pkg taco seasoning or recipe (below)
-1 lb. skinless, boneless chicken breasts

Taco Seasoning Recipe-

-2 tsp. dried minced onion
-1 tsp salt
-1 tsp chili powder
-1/2 tsp corn starch
-1/2 tsp crushed dried red pepper
-1/2 tsp dried minced garlic
-1/4 tsp oregano
-1/2 tsp ground cumin
(if using for tacos: 1 lb ground meat w/ ½ c. water and half of seasoning recipe)

Put ingredients (onion thru diced tomato) in crock pot
Add taco seasoning and stir
Lay chicken on top – press down til almost covered
Cook 5 hours on low, take out chicken and shred.
Add chicken, stir, cook 2 hrs low


Top with: shredded cheddar, sour cream, tortilla chips

Mexi Supreme

By Stephanie H.

2 cups rice
1 lb ground beef, cooked and drained
1 pkg taco seasoning
2 cans stewed tomatoes (pureed in blender or food chopper)
1 small can chopped green chillies
1 cup sour cream
1 can cheddar cheese or nacho cheese soup
1/2 lb shredded sharp chedddar cheese

Cook rice. Spread cooked rice in the bottom of a 9x13 pan sprayed with Pam. Mix beef with taco seasoning as directed on pkg and 1 can of stewed tomatoes. Spread over rice. Mix 1 can of stewed tomatoes, green chillies, sour cream and soup. Spread over meat mixture. Top with shredded cheddar. Bake for 30 - 40 minutes at 350 degrees. Serve with tortilla chips.

Black Bean and Pumpkin Chili

By Kenna W.

(Enrichment Cooking Class - Apples/Pumpkins)

1 medium onion, chopped

1 medium sweet yellow pepper, chopped

3 garlic cloves, minced

2 Tbsp olive oil

3 cups chicken broth

2 cans (15 oz each) black beans, rinsed and drained

2 1/2 cups cubed cooked turkey ***

1 can (15 oz) solid pack pumpkin

1 can (14 1/2 oz) diced tomatoes, undrained

2 tsp dried parsley flakes

2 tsp chili powder

1 1/2 tsp dried oregano

1 1/2 tsp ground cumin

1/2 tsp salt

In a large skillt, saute onion, yellow pepper and garlic in oil until tender. Transfer to 5 qt. slow cooker; stir in remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. Yield: 10 serving (2 1/2 quarts)

***for the class Kenna used 1 lb ground turkey

Mormon Beans

By Yvonne D.

(Food Storage Enrichment Class - Beans)

1-2 lbs ground beef
1 large onion, chopped
3 cans beans (15 ounce any variety), drained
1 can (53 oz) pork and beans
½ cup brown sugar
1 tsp salt
¼ tsp pepper
½ tsp dry mustard
½ tsp prepared (wet) mustard
½ cup ketchup
2 tsp white wine vinegar

Preheat oven to 400F.
Saute beef and onion until browned. Drain and rinse.
Combine remaining ingredients with beef and onion in 3-quart casserole or Dutch oven.
Bake uncovered 45 minutes. Beans will thicken as they cool. Continue baking if recipe appears too soupy.

Tasty Lentil Tacos

By Yvonne D.

(Enrichment Bean Class)

1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa
12 taco shells
1 1/2 cups shredded lettuce
1 cup chopped fresh tomato
1 1/2 cups shredded reduced-fat Cheddar
cheese
6 tablespoons fat free sour cream

DIRECTIONS:
1.
In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
2.
Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.

Red Beans & Rice

By Yvonne D.

(Enrichment Bean Class)

1 pound red kidney beans, dry
1 large onion, chopped
1 bell pepper, chopped
5 ribs celery, chopped
As much garlic as you like, minced (I like lots, 5 or 6 cloves)
1 large smoked ham hock, 3/4 pound of Creole-style pickle meat (pickled pork), or 3/4 lb. smoked ham, diced, for seasoning
1 to 1-1/2 pounds mild or hot smoked sausage or andouille, sliced on the bias
1/2 to 1 tsp. dried thyme leaves, crushed
1 or 2 bay leaves
As many dashes Crystal hot sauce or Tabasco as you like, to taste
A few dashes Worcestershire sauce
Creole seasoning blend, to taste; OR,
red pepper and black pepper to taste
Salt to taste
Fresh Creole hot sausage or chaurice, links or patties, grilled or pan-fried, one link or patty per person (optional)

Cooked White Rice

French Bread

----Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. (This helps reduce the, um, flatulence factor.) Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.
While the beans are boiling, sauté the onions, celery, bell pepper until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock (or ham or pickle meat), smoked sausage, seasonings, and just enough water to cover.
Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.)
If you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.
Serve generous ladles-ful over hot white long-grain rice, with good French bread. Can also serve grilled or broiled fresh Creole hot sausage or chaurice on the side.YIELD: 8 servings

Vegetarian Version:

Follow the same instructions as for the regular version above, except:
Omit the ham hock (or ham or pickle meat), and the smoked sausage.Add 2 tablespoons vegetable oil along with the seasonings.Add 1 teaspoon (or enough as you like, to taste) of liquid smoke seasoning. The vegetable oil helps replace the fat you get from the sausage, and the liquid smoke flavoring helps replace the smokiness you get from the smoked sausage and smoked ham hock. Be very careful with liquid smoke, though ... a little goes a long way and it's really easy to overdo it.

Baked Potato Soup

By Kelly C.

4 large potatoes
2/3 cup butter
2/3 cup flour
1 1/2 quarts milk
salt/pepper
6 chopped green onions
1 cup sour cream
2 cups crisp-cooked bacon, crumbled (I used a package of pre-cooked bacon)
6 oz. grated cheddar cheese

Bake potatoes in oven. Cut potatoes in half and scoop out. Chop half of the potato peels into small pieces.

In large saucepan, melt butter. Slowly blend in flour. Gradually add milk to butter/flour mixture, whisking constantly. Add salt/pepper to milk mixture and simmer over low heat, stirring constantly. When mixture has thickened, add potatoes, peels, green onions, sour cream and bacon. Stir well and add cheese. When the cheese has melted, serve.

White Chicken Chili

By Ann B.

1 large onion - finely chopped
½ cup butter or margarine
¼ cup flour
1 sm. can chopped green chilies

1 ½ cups chicken broth (or 1 1/2 cups water & 3 chicken bouillon cubes)

2 cups milk
2-3 cloves garlic, minced
1 tsp. Tobasco (optional, I usually do not use this)
1 ½ tsp chili powder
1 tsp ground cumin
White pepper for taste
3 or 4 15oz. cans Great Northern Beans
4 boneless skinless chicken breast cooked and shredded or cubed
1 whole, dried chipotle chili, stem removed, or ½ teas. ground chipotle pepper
1 ½ cups grated Monterey jack cheese
½ cup sour cream (garnish)
In a skillet, cook onion in 2 Tbsps. of butter over medium heat until softened. In a large 3-4 qt. saucepan melt remaining butter (6 Tbsp.) over low heat and whisk in flour. Cook roux, whisking constantly, approx. 3 minutes. Add onions and green chilies. Gradually add chicken broth and milk while whisking mixture. Bring this to a boil and simmer, stirring occasionally, 5 minutes or until thickened.
Stir in garlic, Tabasco (optional), chili powder, cumin, and white pepper. Add beans, chicken and dried chipotle chili. (I use a whole chipotle chili and let it simmer in the soup 10 to 20 minutes, then remove. The longer it simmers the stronger flavor.) Cook soup over medium to low heat approximately 20 minutes, stirring occasionally. Stir in 1 cup of cheese until melted. Serve soup garnished with remaining cheese and sour cream.

5 Bean Chili

By: Teresa H.

1 1/2 pounds lean ground beef
2 cups chopped onion
1 (15-ounce) can light red kidney beans, drained
1 (15-ounce) can dark red kidney beans, drained
1 (15-ounce) can cannellini beans, drained
1 (15-ounce) can butter beans, drained
1 (15-ounce) can pinto beans, drained
2 (14 1/2-ounce) cans diced tomatoes with jalapenos
2 (1 1/4 ounce) packets chili seasoning mix
1 (8-ounce) can tomato sauce
1 cup water
Salt and pepper
Serve with cornbread/crackers
Suggested toppings: cornbread, sour cream, cheese, chips, and fresh cilantro

Black Bean Tortilla Casserole

By Stephanie H.

2 cups chopped onion

2 garlic cloves, minced

1 cup chopped red pepper

1 cup chopped green pepper

1/2 cup picante sauce

1 1/2 tsp cumin

1 can black beans, drained

18 - 6" corn tortillas

2 cups shredded monterrey jack

1/2 cup chopped tomatoes

1 cup shredded lettuce

sour cream

chopped cilantro

Saute onion 5 minutes, add peppers, saute 3 minutes, add garlic saute 2 minutes, add sauce, cumin, beans and tomatoes, simmer 5 minutes. Spray 9x13 pan a layer 6 tortillas, 1 1/2 cup bean mixture, cheese and then repeat layers ending with cheese. Bake 350* for 30 minutes, covered. Uncover and Bake 5 minutes until cheese is melted. Top each serving with lettuce, tomatoes and dallop of sour cream & cilantro.

*********chicken or beef can be added to bean mixture if desired.

Easy Chicken Tacos

By Kathryn A.

4 frozen chicken breasts

1 pkg taco seasoning

1 can Rotelle tomatoes

1/4 cup water

Place all ingredients into the crock pot for 4 hours on high (or all day on low). Before serving on warm tortillas, shred chicken with a fork. Top with cheese, guacamole, sour cream, lettuce, etc. as desired.

Candy's Pork Roast

Stake Enrichment 2007

1 whole pork loin, 7-8 lbs

1 bottle liquid garlic

1 tsp garlic salt

1/2 tsp cracked black pepper

3 pkgs Pork Gravy Mix

1 Reynolds cooking bag.

Add liquid garlic, garlic salt and black pepper. Bake 300 degrees for 3 hours 15 minutes in Reynolds Cooking bag. (can cook in crock pot on high for 4 to 6 hours) Prepare gravy per package instructions, adding pan drippings. Slice when cool. Top with gravy. Serve with rice or potatoes. Serves 20-25.

Note: Can be cut in 1/2 for a smaller crowd.

Tortellini Soup

By Kenna W.
Saute 3-5 minutes:
1-2 tsp minced garlic
½-1 medium onion
1 tbsp oil

Add to garlic onion mixture on stovetop and sauté five more minutes:
1-2 cups chopped carrots
2 large celery stalks
1 med-large yellow squash
1 med-large zucchini

Boil:
6-8 cups chicken stock
Salt
Pepper
Basil
Oregano
(add seasonings to liking)

Add all veggies to boiling stock and boil until soft, about 7-9 minutes. Add a can diced tomatoes (drained) and one can tomato sauce. Bring to a boil. Add 1 package of tortellini. Boil 10-12 minutes until tortellini are puffy and done. Serve. Note: it tastes good the next day but the tortellini absorb more liquid the longer they sit in the soup.

Quick Clam Chowder

by: Stephanie H.
1 (10.75 oz) can clam chowder
1 can cream of potato soup
1 can cream of celery soup
2 (6.5) oz cans mined clams w/juice
1/2 cup chopped onion
1/2 cup chopped celery
2 cloves garlic or 1/2 tsp garlic powder
1 T butter
1 quart Half n Half or Whipping Cream
2 cups potatoes, chopped into small cubes and cooked till tender (OPTIONAL)

Sauté onion, celery and garlic with butter until tender (about 10-15 minutes; I actually chop all 3 of mine in the food processor). Combine soups, sautéed vegetables, potatoes and half n half in a soup pot and bring to a boil. Make sure to stir so that it does not burn. Turn on low and simmer till ready to eat. You can also combine all and cook in a crock pot on low for 4-6 hours. This recipe is easily doubled and tripled. ***when doubling and tripling only add one more clove of fresh garlic per recipe or 1/8 tsp of powdered garlic)

Jambalaya

by: Teresa H.

1 box Zatarain's New Orleans Style Reduced Sodium Jambalaya Mix

2 1/2 cups water

15 oz can diced tomatoes

4 oz. can diced green chilies

handful of rice

canned diced chickcn (or fresh chicken cooked and cubed)

smoked sausage, diced (**other options are ham or shrimp)

Bring water to boil in 2 1/2 quart saucepan. Add precooked chicken and sausage and box of Zatarain's, tomatoes, chilies and handful of rice. Stir ingredients. Return to a boil. Reduce heat, stir, cover and simmer for 25 minutes over low heat. Remove from heat and let stand 5 minutes. Fluff and serve.

Creamy Mexican Chicken Casserole

1 cup onion chopped and sauteed in margerine/butter
4 cups cooked chicken , diced (can used canned chicken)
12 corn tortillas
2 cans cream of mushroom or cream of chicken soup
1 can chopped green chilies (optional, or use can of corn)
1 cup sour cream
1 cup grated Jack, Cheddar or Longhorn cheese

Mix all but cheese and tortilas. Grease casserole dish. Layer mixture with tortillas. Top with cheese. Bake 30-40 minutes at 350 degrees.

Sandrine's Crepes

3/4 cup flour
1 t sugar
3 eggs
3/4 cups milk
2 T melted butter

-mix together with whisk. Let sit for 10 minutes. Mix again and cook in hot shallow skillet. Cook on both sides.

-fill with jelly's, ice creams, sweet sauces and/or powdered sugar

Variation: For salted dinner crepes, do not put sugar in the batter. Cook at lower heat. After the 1st side is cooked, turn over and put on just half of the crepe some egg betten, grated swiss cheese, lunch meat (ham, turkey, turkey pastrami, etc...) a little sour cream, some thyme, pepper, sliced tomato, a lettuce leaf fold and let cook until egg is cooked and cheese melted. Make sure heat is not too high.