Buffalo Chicken Wraps

Ingredients:

1 tablespoon vegetable oil 1 tablespoon butter 1 pound skinless, boneless chicken breasts, cut into bite-size pieces 1/4 cup hot sauce

4 (10 inch) flour tortillas 2 cups shredded lettuce 1 celery stalk, diced 1/2 cup blue cheese dressing

Directions:

1.	Heat the vegetable oil and butter in a large skillet over medium-high heat. Place the chicken in the pan; cook and stir until the chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove the pan from the heat. Pour the hot sauce over the cooked chicken and toss to coat.
2.	Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, celery, and blue cheese dressing. Fold in the sides of the tortilla and roll the wrap burrito-style.

Superbowl 2014 Menu

Sub Sandwich Fixins

Pull apart Pizza Bread

Meemaw's Cheeseball

5 Layer Mexican (vegetarian)

Menu January week 4

Sunday: Lasagna and Garlic Bread

Monday: Spicy Broccoli Spinach and Sausage

Tuesday: Shrimp Scampi & Salad

Wednesday: Crockpot Chicken Supreme & Mashed Potatoes

Thursday: Mongolian Beef

Friday: Ham and Rosemary Soup

Saturday: Fajitas

Pull apart Pizza Bread

Ingredients

• 2 Cans of Pizza Dough or Biscuits
• 2 cups Mozzarella cheese (or your favorite cheese)
• 2 tablespoons of parsley flakes
• ⅓ cup olive oil
• 1 – 8 oz package of pepperoni (we used the turkey)
• 1 cup Parmesean cheese

Instructions

1. Preheat the oven to 350 degrees
2. Cut pizza dough or biscuits into quarters (as shown in the photo)
3. Cut the pepperoni into smaller pieces
4. Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough
5. Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked) TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it’s done.
6. Flip over on to a plate while it’s still hot.
7. Serve with a side sauce and enjoy!

Meemaw's Cheese Ball

2 8oz Cream Cheese (softened)
1 can Spray Cheese
1 TB Onion Flakes
1 TB Worcestershire
1 package Chipped Beef chopped up
Lawry's seasoned salt to taste

Freeze 1 hour

Shape into ball decorate with parsley

Ham and Rosemary Soup

Ingredients

• 2 tablespoons coconut oil
• 2 ounces spicy Italian ham, chopped
• 1 small yellow onion, diced
• 1 clove garlic minced
• 1 parsnip diced
• 2 small carrots diced
• 1 14-ounce can crushed tomatoes, drained
• 3 cups chicken broth
• 1 bay leaf

Instructions

1. Brush the inside of the slow cooker with coconut oil.
2. In a medium skillet over medium heat, heat coconut oil. Once heated through, add the onion, garlic, vegetables and ham and then saute until vegetables softened and ham is crisp.
3. Stir in tomatoes. Place the cooked vegetables into the prepared slow cooker and stir in broth.
4. Cover and cook on low for 8 to 9 hours. Sprinkle with salt and pepper to taste.

HEALTHY PALEO SWEET AND SPICY BROCCOLI, SPINACH, AND SAUSAGE RECIPE

Ingredients

• 10 spicy pork sausage skins removed
• 2 oz broccoli
• 1 tsp honey
• 1 tsp red pepper flakes
• 1 can diced tomatoes
• 1 clove garlic minced
• 1 tbsp balsamic vinegar
• 2 tsp oregano
• 1 large handful of baby spinach
• salt and pepper to taste

Instructions

1. In a skillet brown your sausages.
2. Add all ingredients except for broccoli and spinach in your crockpot.
3. Cook on low 7-8 hours.
4. Ten minutes before ending stir in spinach and broccollini.
5. Enjoy!

Shrimp Scampi

Ingredients:

1/4 cup olive oil 1/4 cup lemon juice 3 tablespoons chopped fresh parsley 1 tablespoon minced garlic

ground black pepper to taste crushed red pepper flakes to taste (optional) 1 1/2 pounds medium shrimp, peeled and deveined

Directions:

1.	In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.
2.	Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.
3.	Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.

Snow Cream

4 C Fresh Snow
1 C Milk or 1/2 & 1/2
1/2 C Sugar
1 tsp Vanilla

Mix milk, sugar and vanilla the add snow and mix thoroughly.

WHITE BREAD

1 C. Butter or Margarine (I use Coconut Oil)
3 C. Milk (I use Rice Milk)
3 C. Warm water
2 T. Salt
1/3 C. Honey
1/3 C. Sugar
2 Eggs (Optional)
3 Pkg Dry Yeast

Heat milk and add the other ingredients in the order given.  Add 8 C. Flour.  Mix very hard until smooth or with dough hooks on mixer for 5 minutes.  Add 2 more cups of flour and mix until smooth.  Ad 5-6 more cups flour, 2 cups at a time.  Knead until smooth, about 10 minutes.  I put a little oil in the bottom of a large bowl, put the dough in, then turn to coat.  Cover and Let rise in a warm spot (I put on top of the stove while the oven is turned to 200) until double.  Divide into 6 parts.  Roll out and shape into loaves (may make one part in rolls).  Let rise again until it is just level with the top of the loaf pan.  Bake at 375 for 30 minutes, rolls about 20 minutes.

Minestrone

Ingredients:

4 tablespoons margarine 3/4 cup chopped onion 1/4 cup chopped celery 1/2 cup chopped carrots 1 (19 ounce) can cannellini beans 1/2 cup shredded cabbage 1 (14.5 ounce) can stewed tomatoes 1 tablespoon tomato paste

1 1/2 cups cubed potatoes 1 quart chicken broth 2 cloves garlic, minced 2 tablespoons dried parsley 1 teaspoon salt 1/2 cup elbow macaroni 1/2 cup grated Parmesan cheese

Directions:

1.	Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes.
2.	Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 1 hour until vegetables are barely tender.
3.	Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot with grated cheese.

Apple Crisp

Ingredients:

10 cups all-purpose apples, peeled, cored and sliced 1 cup white sugar 1 tablespoon all-purpose flour 1 teaspoon ground cinnamon 1/2 cup water

1 cup quick-cooking oats 1 cup all-purpose flour 1 cup packed brown sugar 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 cup butter, melted

Directions:

1.	Preheat oven to 350 degrees F (175 degree C).
2.	Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
3.	Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
4.	Bake at 350 degrees F (175 degrees C) for about 45 minutes.