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Roasted Greek Chicken and Vegetables
Serves 4

4 lbs chicken breasts, cut up
1 medium eggplant, cut in 1-1 1/2 inch chunks (1 lb)
1 bell pepper, cut in chunks
12 garlic cloves, whole and unpeeled
2 TBS oil
1 lemon, zest and juice
1 TSP salt
1 TSP pepper
1 TSP dried oregeno

Directions:

1. Heat oven to 450 degrees F. Line two baking sheets with foil.
2. Put chicken on 1 side of each pan; put vegetables on other side.
   
3. Drizzle vegetables with oil. Sprinkle chicken and vegetables with lemon zest and juice, salt, pepper, and oregano. Toss to coat.
4. Roast side by side on the middle rack, turning chicken and vegetables once, for 25 to 30 minutes until chicken is cooked through and vegetables are tender.

Four Layer Delight
So good you guys should try it

1 cup flour
1 cup pecans(chopped)
1 stick oleo(melted
Press in bottom of pan. Bake 350 degrees until browned. Cool.

8 oz. cream chesse(softened)
1 cup powdered sugar
1 cup cool whip
Blend for second layer.

2 small boxes chocolate pudding
3 cups milk
third layer.

9 oz. Cool whip
Fourth layer

REFRIDGERATE

Smothered Chicken:

what you need:
-3 or 4 chicken breasts
-italian dressing
-mushrooms
-cheddar cheese
-provolone cheese
-wild rice or chicken flavored rice ( i mix the two normally)

how to make:
marinate chicken in italian dressing
then place in casserole dish and bake at 350 degrees for 30 minutes.
while chicken is in the oven saute mushrooms on stovetop and cook rice according to package directions.
when the 30 minutes is up, remove the casserole dish from the oven, cover the chicken with the sauteed mushrooms and slices of the cheeses, replace in oven until cheese melts. serve over bed of rice.
ENJOY!
should serve 3-4.

Millionaire Pineapple Pie My favorite!


1 large tup Cool Whip
1 can Eagle Brand Milk
1 large can crushed pineapple(drained well)
6 Tbsp. lemon juice

2 graham cracker crust

sit at least 1 hour!!

PINEAPPLE UPSIDE DOWN CAKE

1/4 c. butter
1/2 c. packed brown sugar
1 c. cake flour
1/2 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 c. butter, softened
1/2 c. milk
1 egg
1/2 tsp. vanilla
1 can pineapple slices in syrup
maraschino cherries (as many as pineapple slices used)

Use an 8" square or round pan. Drain can of pineapple, saving the syrup.
Place butter in 8" pan, melt in the oven while preheating to 375°F.

Sprinkle brown sugar over melted butter. Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan. Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).

In a bowl, combine cake flour, sugar, baking powder, salt, softened butter, milk, egg, vanilla and 2 tablespoons of the pineapple syrup.

Pour batter into the pan being careful not to disturb the pineapples and cherries.

Bake at 375°F for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.

Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm.

Island Tofu and Rice with mango Pineapple Salsa
***May substitute tofu with chicken!

1/2 a whole pinapple cut into small chunks
1/2 a mango cut into small chunks
1/2 tsp. soy sauce
3 teaspoons apple juice
1/2 cup onion white and green diced
1/4 cup freshcilantro diced
2 teaspoons sweet and sour sauce
1 tub extra firm tofu cut into squares( i use 4 squares 1 inch thick for serving 4 people)
1/2 red bell pepper julienne
1/2 green bell pepper julienne
1/2 orange bell pepper julienne
1/2 yellow bell pepper julienne
2 cups cooked brown rice
2 cups vegetable broth
1/2 teaspoon crushed garlic
2 teapoons olive oil

mix together pineapple,mango,soy sauce,apple juice,,onion,cilantro,sweet and sour sauce in bowl. set in fridge to chill.
place tin foil in glass baking dish. add the tofu (or chicken), then add the pineapple salsa mixture on top. Place in preheated oven (400 degrees) . for tofu cook 25 minutes. for chicken cook 45
while tofu or chicken cooks heat olive oil in dutch oven. add brown rice. cook until browned. add vegetable broth, all bell peppers and garlic. bring to boil on high heat. reduce to medium heat and let simmer until all liquid is absorbed. if liquid is absorbed before th rice is tender add a small amount of vegetable broth. cook until tender.
once rice and chicken or tofu are all done, remove the chicken from pan. add the rice to the bottom of the pan and put chicken or tofu on top. put in oven for another 15 minutes.
enjoy!

Easy potatoes:
-there are really NO measurements, it's a questimate mostly. haha ;)

-I use red potatoes and I don't peel them, just cut them up and place them into a pyrex pan.
-2 sticks of butter (divide it up throughout the potatoes-on top).
-One green pepper cut up-add to the potatoes.
-A chunk of an onion (small chunk)..lol..i mince mine and spread them over the top.
-mushrooms cut up.
-then mix all of the items together.
-put in the over on 350 degrees for 45-1hr.
-they are awesome for when you are entertaining a large crowd!

I am obsessed with potatoes. LOL! enjoy!

Philly Cheese Steak Sloppy Joes

Ground beef
Can cream of mushroom
Bell pepper
Single slice cheeses
Hamburger buns

Cook beef add cream of mushroom
add bell pepper (how ever much chopped your family likes)
Toast buns put cheese on bun and add joe mix

-Fruit Dip-

-Cool whip 1/2 tub usually does the trick
-Choose a flavor of yogurt (I use strawberry-banana or mixed berry, usually Yoplait, low fat)
-I add Marshmallow Fluff sometimes, just to give it a sweet taste, only need about a spoonful.
-Mix it all together and serve with fresh fruit.
-Quick and easy and virtually fat-free for all of us pregnant woman worrying about calories out there and watching what we eat.
-Fruit is really good for us!!!
-I usually use fresh raspberries, strawberries, peaches, mandarin oranges, grapes, etc.

YUMMY!!!!

Hope you guys like it!!

Baked Cheesy Ziti with Kielbasa

10oz dry ziti (actually, I use penne)
shredded cheddar cheese (I like mine super cheesy so I use about 10oz, but everyone's different!)
1 can Campbell's cheddar cheese soup
half a kielbasa or Polish sausage, cut up, browned

Boil the ziti or penne according to box instructions...preferably a little firmer. Drain. Mix into overproof bowl or other container, add in other ingredients, mix well. Stick in oven at 350 for 25-30 minutes. It's soooo good! I can't have anything with tomato sauce (wicked bad heartburn), but I gave the recipe to my dad, and he liked to put tomatoes in it.

Hearty Oyster Stew

1 can boiled oysters
2 tbsp white cooking wine
4 tbsp butter
1 green onion, chopped
1 cup fresh spinach
1/4 cup chopped celery
1 tsp Worcestershire sauce
4 cups milk (or however much you want)
Salt to taste
Pepper to taste (black or red work fine)
Paprika for garnishing

This is my fave! Got tired of plain oyster stew and came up with this over the years. Melt butter in saucepan, add Worcestershire sauce. Sautee onions, then add spinach. Add wine, let simmer a minute. Add oysters (I like to cut mine up a bit with the spoon, to make it more chunky). Let heat a bit...then add milk, and heat up. Add salt to taste, and pepper if desired. Sprinkle a bit of paprika on top for color, and serve! I lived off of this for years!!

Cheesy Veggie Pasta Bake
10oz tricolor rotini
10oz shredded cheese
1 can Campbell's cheddar cheese soup (optional, sometimes I like it hardcore with real cheese, sometimes I add the soup also)
2 cups frozen veggies (I like broccoli, cauliflower and carrots, but stir fry mixes are nice too, with the onions and peppers)

Boil rotini til soft but still firm (baking will finish the job). Drain. Mix in ovensafe bowl or pan, with cheese and veggies. My hubby likes a crust on the top of his, using Italian bread crumbs and butter, but I like it without. No need to thaw the veggies. Bake in oven at 350 for 40 minutes.

Cold Tuna Pasta Salad

10oz tricolor rotini
1 small can tuna
1/3 cup mayo (more or less, depending on your preference-start with less, then work your way up)
4 tbsp vinegar
1/2 cup shredded carrots
1/2 cup cut fresh spinach
other veggies if you want
salt and pepper to taste

Boil rotini and drain, rinsing in cold water for a few minutes. Mix in big bowl with tuna, mayo, vinegar, everything! Add salt and pepper to taste. Refrigerate for a couple of hours, serve chilled. Hubby's variation: he likes to put diced egg whites in there, and minced pimiento as well.

PESTO CHICKEN

1LB OF CHICKEN BREAST CUT INTO CHUCKS
1 YELLOW AND RED PEPPER CUT INTO CHUCKS
1 12OZ TUB OF PREPARE PESTO SACUE
1LB PASTA ROTINI


COOK PASTA AS BOX SAYS
COOK CHICKEN IN A LIL EVOO (OLIVE OIL)
TIL NO LONGER PINK ADD PEPPERS AND SAUTE
DRAIN PASTA AND SAVE ABOUT 1/3 CUP OF THE COOKING WATER SIT ASIDE ADD PASTA CHICKEN MIXTURE AND PESTO SAUCE ADD A LIL OF THE COOKING WATER TO UR TASTE


DINNER IS SERVED

QUICHE LORRAINE

1 9" pie crust
5 eggs
1/2 cup milk
1 pkg chopped frozen spinach
1 tsp salt OR 1 tbs lemon pepper
1/2 onion
1 cup cheddar cheese

thaw chopped frozen spinach, squeeze out excess water in collander.
Beat eggs thoroughly, add in all other ingredents, saving spinach last.
pour into pie crust and bake for one hour, or until inserted toothpick comes out clean!

Super Easy Chicken Pot Pie

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup chicken broth
3 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables, thawed
1/2 tsp. garlic salt
1 egg
1/2 cup milk

Directions:
HEAT oven to 400°F.

COOK cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic salt.

SPOON into 9-inch pie plate. Beat egg and milk in medium bowl with whisk until well blended; stir in baking mix just until moistened. Spoon over chicken mixture. Place pie plate on baking sheet.

BAKE 25 to 30 min. or until golden brown.