Meatloaf

Dana requested that I put this recipe on the blog.  It is so good and so easy.  If you like the traditional ketchup taste then you can do that instead of the bbq sauce.  I like the bbq sauce better.

2 lb. lean ground beef

1 pkg. (6 oz) stuffing mix (any flavor)

1 c. water

2 eggs, beaten

1/2 c. bbq sauce, divided

Mix all ingredients except 1/4 c. bbq sauce.  Shape meat mixture in to oval loaf in 13x9" baking dish, top with 1/4 c. bbq sauce.

Bake at 375* for 1 hour.

Dr. Pepper Roast

2 c. Dr. Pepper

1 pkg. Dry oinion soup mix

1 can cream of mushroom soup

3-5 lb roast

Place roast in crock pot and generously season it with Tony's Seasoning.  Mix Dr. pepper, onion soup mix and cream of mushorrom soup and then pour over top of roast.  Cook in crock pot on LOW for 6 hours.

Crock Pot Italian Chicken

4 boneless, skinless chicken breasts cut into strips

1 (8 oz) pkg. cream cheese

1 pkg. dry Italian salad dressing mix

1 can cream of chicken soup

rice or noodles (I do egg noodles)

Put all into greased crock pot.  Cook 4-6 hours on low or unti chicken is tender.  Serve over rice or noodles.

Ranch Chicken

4-5 boneless, skinless chicken breasts (you can slice in thirds if you wish)

3/4 c. parmesan cheese

3/4 c. crushed corn flakes (I use special k)

1 envelope dry ranch dressing

1 cube butter (I don't use this)

Combine cheese, corn flakes and ranch mix.  In seperate bown, melt butter.  Dip chicken in butter, then coat in ranch mixture.  Bake at 350* for 45 min. - 1 hour until chicken is cooked through.

Black Bean Salad

Salad

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

2 bunches green onions, diced

1 yellow bell pepper, diced

1 1/2 c. frozen corn (microwave for 3 minutes)

1/2 c. cilantro, chopped

1 c. cherry tomatoes, diced

1 (4 oz) can diced green chilies

Combine all; mix dressing.

Dressing

2 tsp. rice wine vinegar

1/2 tsp. salt

2 tsp. sugar

2 tsp. ground cumin

3 cloves garlic, minced

1 tsp. ground coriander

2 tsp cornstarch

juice of 1 lime

1/2 tsp fresh ground black pepper

zest of 1 lime

1 tsp red Tabasco

3 Tbsp. mild green Tabasco (if desired)

Combine all.  

I like to add avacado and I think next time I will dice up a mango and put in it as well.

Pepperoni Pasta Salad

7 oz. corkscrew pasta

6 oz. cheese cubes or crumbles

6 oz. pepperoni, cut in half

1/2 c. green peppers, chopped

4 green onions, chopped

1 c. broccoli, chopped

1/4 c. parmesan cheese

1 c. cherry tomatoes, cut in half

2/3 c. Italian salad dressing

1/4 tsp. each, basil and garlic powder

6 oz. jar marinated artichoke hearts

olives, capers, mushrooms, etc.-optional

Combine all except broccoli, tomatoes and cheese.  Refrigerate 3-4 hours.  Add broccoli, tomatoes and cheese just before serving.

Triple Berry Spinach Salad

Dressing

1/2 c. oil

2 Tbsp. sugar

6 Tbsp. frozen raspberry lemonade concentrate

4 tbsp. vinegar

1/2 tsp. dijon mustard

Salas

2 (6 ounce) bags of spinach

1/2 c. sliced fresh strawberries

1/2 c. blueberries

1/2 c. raspberries

In a small bowl, combine all dressing ingredients; mix well.  In a large serving bowl, combine all salad ingredients.  Pour dressing over salad right before serving; toss gently to coat.  This recipe is doubled so it will serve 8.