Creamy Avocado Salsa

Ingredients:
4-5 tomatillos
2 jalapenos, seeded for a milder taste
1 large or 2 small avocados
Cilantro leaves separated from sprigs (I used probably 1 cup of loosely packed leaves)
1/2 c milk
salt to taste (I also added a couple dashes of garlic salt and onion salt)

Directions:
Cook tomatillos and jalapenos by boiling until soft.
Add avocado, cilantro, and milk.
Salt to desired taste.
Blend until smooth, adding more milk if you want to thin out consistency.

Orange Carrots

Ingredients:
3 cups carrots, sliced thin
1/3 cup sugar
3/4 cup orange juice
2 T butter
1 tsp flour
2 tsp grated orange rind

Directions:
Cook carrots until done either by stove or microwave. Mix together sugar, flour, salt, and orange rind; add orange juice and cook until mixture thickens, stirring constantly. Add to carrot mixture. Add butter for flavor.

Mini Meatloaf

Ingredients:
1 lb ground beef (the less fatty the better)
1 egg
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup cooking oats
1 tsp salt
BBQ sauce

Directions:
Preheat oven to 350. In large bowl combine egg, milk, oats, and salt. Let sit for 5 minutes. Add cheese and ground beef. Grease a cupcake pan and fill each cup with meat mixture. Meat shrinks in size so fill to the top, if not overfilled a little. Top each with a dollop of BBQ sauce. Bake, uncovered for 45 minutes.

Clam Chowder

Ingredients:
8 slices of bacon fried
2 1/2 cups potatoes, cubed
1 cup chopped onion
1 1/2 cups chopped celery
4 cups milk
1/2 cup butter
1/2 cup flour
1 (8oz) can of clams
salt and pepper

Directions:
Cook potatoes, drain water. Add crumbled bacon, onion, celery, milk, salt, and pepper. Melt butter and mix with flour, add to mixture. Add salt and pepper to taste. Boil until onion and celery is cooked and mixture thickens. Add clams.

Sweet Braised Yams

Ingredients:
1 large yam, peeled and diced into bite sized chunks
1 tablespoon olive oil
3 cloves garlic, finely chopped
1 1/2 inch piece of fresh ginger, grated or finely chopped
1 tablespoon brown sugar
1/2 cup chicken broth/stock
1 tablespoon lime juice
1/2 teaspoon crushed red pepper (optional)

Directions:
-Heat the oil in a large frying pan, add the garlic and ginger and cook for 3 minutes over medium heat, stirring regularly.
-Add the yam pieces, sprinkle with sugar. Cook for 8-10 minutes, turning the pieces regularly until the yam is golden and just tender.

-Add the chicken stock/broth and fish sauce, bring to the boil and cook, turning the yam over regularly, until all the liquid has evaporated.
-Sprinkle with lime juice and crushed rd pepper, season to taste with salt and pepper. Serve.

Tuna Melt

 

Ingredients:

2 (6 oz) cans tuna

2 Tbsp mayonnaise

2 Tbsp ranch dressing

2 Tbsp finely chopped celery

2 Tbsp finely chopped onion

1 tsp baby bam

3 English muffins

12 thin slices cheddar cheese

Directions:

Drain tuna of as much liquid as possible. Add mayonnaise, ranch dressing, celery, onion, and baby bam and mix well. Toast the halved english muffins. Divide tuna salad evenly among the toasted muffin halves. Top each half with 2 slices of cheddar cheese. Place muffins on a baking sheet and return to toaster oven. Broil until the cheese is melted and bubbly, about 3 minutes.

Chicken Pot Pie

Ingredients:

1 1/2 lbs boneless, skinless chicken breasts

2 cups chicken broth

4 carrots

4 celery sticks

3 potatoes

1 whole onion

1 bay leaf

4 Tbsp butter

1/4 cup flour

1 1/2 cup milk

1/4 tsp thyme

2 piecrusts (refrigerated pillsbury crusts)

Directions:

Saute chicken breast in a little oil until brown. Season both sides with salt and pepper. (Can use 2 cans of canned chicken--or I like to use leftover chicken) Shred and set aside.

Saute vegetables (celery, carrots, onion, and potatoes) with bay leaf and butter for 12 minutes--do not overcook. Add flour to veggie mix and whisk until flour is dissolved. Add milk, broth, and thyme. Continue to whisk. Add chicken. Cover and simmer for 10 minutes. Pour into piecrust and cover with a top crust. Cut vent slits. Bake at 400 for 30 minutes.