milk  (3/4 cup)
butter or butter substitute (10 Tbsp.)
fresh bulb garlic
minced garlic (jarred in water)
onions - 4 medium
Worcestershire sauce
olive oil
canola oil

dried oregano
dried parsley
dried chives
onion salt
garlic salt
onion powder
garlic powder
dry mustard

Butter (1/2 stick)
eggs (2)


  4-6 boneless pork chops 
 1- 3/4 lbs. boneless, skinless chicken thighs  
 1-1/2 lbs. thick-cut round steak 
1-1/2 lb. ground beef  
1-3/4 lbs. boneless chicken breasts 

8 oz. half & half
1 container shredded Parmesan Cheese
  1 (8 oz.) container sour cream 
1 small container ricotta cheese
  1 (8 oz.) package shredded mozzarella cheese

1 bag/box enriched white rice
1 box vermicelli
  1 (16 oz) bag medium egg noodles

1 (16 oz.) bag whole green beans

1 bunch asparagus
2 lbs. medium baby red potatoes
   bag of celery
    large bag of carrots
1 head of broccoli
1 bunch Romaine lettuce
  2 lemons

1 (14-1/2 oz.)  can diced tomatoes
1 ( 29 oz.) can tomato sauce
1 (20 oz.) can crushed pineapple in 100% pineapple juice  

jar of chicken flavored soup base or chicken bouillon 
 3 (14.5 oz.) cans chicken broth

1 small bag sliced almonds (you can find these in the baking section)
1 jar Dijon mustard
1 container Panko Crispy Bread crumbs (Italian-Style)
1 jar stoned ground mustard
1  jar honey
apple cider vinegar  
jar of chicken soup base
1 bottle Caesar salad dressing
1 box croutons
bag of brown sugar
1 box yellow cake mix



4-6 boneless pork chops
2 Tbsp. butter - divided
1 small onion, chopped
3 cloves fresh garlic, chopped
1 Tbsp. flour
1  (14.5 oz) can chicken broth
2 Tbsp. Dijon mustard
1/2 tsp. salt
1 Tbsp. dried chives
1/2 Tbsp. dried parsley
1/2 cup half-and-half

Lightly salt & pepper both sides of pork chops.  In a large skillet, sauté pork chops in 1 Tbsp. of butter about 6 minutes per side or until cooked through. Remove pork chops to a serving platter.  Melt the additional 1 Tbsp. of butter and gently sauté onions and garlic until soft.  Sprinkle flour over onions and stir through.  Turn the heat to medium-high and slowly add the chicken broth; stirring continuously.  Add the Dijon mustard, chives, parsley, and salt.  Bring to a light boil; reduce heat and simmer for 5 minutes.  Add half-and-half; stir through and cook and additional 1 minute or until sauce is thick.


1 (16 oz.) bag whole green beans (thawed)
1 Tbsp. butter
1 Tbsp olive oil
3  Tbsp.  almond slivers
salt & pepper

In a large skillet, sauté green beans in butter and olive oil for 4-5 minutes.  Salt and Pepper to taste. Add almonds and continue to sauté for an additional 2 minutes.  Can also sprinkle with fresh lemon.  

Suggested Side Dish:  Sautéed Green Beans



1-3/4  lbs.  boneless, skinless chicken thighs
3 tablespoons honey
3 tablespoons stone ground mustard (with seeds)
1 teaspoon apple cider vinegar
1/2 cup sour cream
1 cup Panko Crispy Bread crumbs (Italian Style)

Preheat oven to 375 degrees. In a medium sized bowl, stir together  honey, mustard, vinegar and sour cream.  In a second large shallow bowl, add Panko bread crumbs.

Swirl your chicken breasts on both sides in the honey mustard mixture.  Leave sit in the mixture for a couple of seconds.  Dip in the breading mixture coating both sides well.

Spray a cookie sheet with non-stick spray and lay chicken pieces evenly on the sheet.  Bake for  30 - 35 minutes. Garnish with parsley.


2 lbs. medium baby red potatoes, washed, unpeeled, and quartered
3 large cloves garlic, peeled (or 4-5 cloves if they are smaller)
1 tsp. chicken flavored soup base
2 Tbsp. butter
3/4 cup milk
1 teaspoon salt, divided
1/4 cup grated parmesan cheese
1/2 Tbsp. dried chives

Place potatoes and garlic in large pan and cover with water. Add 1 tsp. chicken flavored soup base and 1/4 tsp. salt to the water. Bring to a boil; reduce heat and simmer for 20-25 minutes, or until potatoes are tender. Drain well . Mash potatoes with butter, milk, and 3/4 tsp. salt. Stir in parmesan cheese and chives. Add additional milk if necessary.

Suggested Side Dish:  Garlic Red Skinned Mashed Potatoes, Fresh Steamed Asparagus



1-1/2 lbs. thick-cut round steak 
1/2 c. flour
1 Tbsp. dry mustard
2 Tbsp. canola oil
1 (14-1/2 oz.)  can diced tomatoes
1 medium sliced onion
1/2 c. diced celery
3 carrots, diced
2 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar, firmly packed
1/2 tsp. salt
1/4 tsp. pepper

Preheat oven to 350 degrees.  Stir together mustard and flour in a small bowl or cup. Sprinkle flour mixture over steak and pound it in with a meat mallet. Cut pounded steak into serving-size pieces. Heat oil in a large, nonstick skillet over medium-high heat. Add meat and cook, turning once, until browned on both sides. Transfer to a baking pan. In a medium bowl, stir together tomatoes, celery, carrots, Worcestershire, sugar, salt, and pepper.  Pour over beef.  Cover and bake until meat is tender when pierced, about 1-1/2 hours. 


8 ounces medium egg noodles 
2 tsp. chicken flavored soup base 
3 tablespoons butter
1 Tbsp. dried parsley 
1/4 tsp. salt
1/4 tsp. pepper 

Bring a medium pot of water to a boil and stir in chicken bouillon. Add the noodles and cook according to package directions. Drain noodles reserving 1/4 cup of liquid. Leave noodles in colander.  Pour the 1/4 cup of the noodle cooking water back into the pan. Over low heat, stirring constantly, add the butter and bring to a light simmer. Stir in parsley,  salt and pepper. Place noodles back in the pan and mix through.


1 head broccoli, using florets only
2 Tbsp. olive oil
2-3 cloves garlic, diced

Preheat oven to 450 degrees.  Line a cookie sheet with foil and spray with nonstick spray.  Place olive oil and garlic in a large resealable bag.  Add broccoli florets and shake well to coat.  Lay broccoli in a single layer on cookie sheet and sprinkle with salt.  Bake for 10-15 minutes.

*Is also delicious with a squeeze of lemon and parmesan cheese.

Suggested Side Dish:  Lightly Buttered Egg Noodles,  Roasted Broccoli



1-1/2 lbs. ground meat
1 medium onion, chopped
2 cloves garlic, chopped
1 (29 oz.) can tomato sauce ( we love Hunts)
1 1/4 cup water
1/2 tsp. onion salt
1 tsp. oregano
dash of pepper
1 cup ricotta cheese
1 Tbsp. Parmesan cheese
1 cup shredded mozzarella cheese
1/2 of a 16oz. (uncooked) bag medium egg noodles

Brown the ground beef, onions, and garlic over medium high heat.  This should take about 4-5 minutes.  Season meat with onion salt, oregano, and pepper.  Drain off any grease. Stir in can of tomato sauce and 1 1/4 cup water and bring to a slight boil.  Add the egg noodles and stir until all egg noodles are covered with sauce.  Cover and simmer for about 6-7 minutes.  

Blend the Ricotta cheese with the parmesan cheese and drop 4 spoonfuls on top of the noodles. Sprinkle mozzarella cheese over all and cover for about 3-4 minutes until the cheese melts and is heated through. 

Suggested Side Dish:  Caesar Salad



1-3/4 lb. boneless chicken breast
1 Tbsp. butter
1 Tbsp. olive oil
3-1/2 Tbsp. flour
1/4 teaspoon salt
1/8 teaspoon pepper

1/2 cup chicken broth or stock
2 lemons
2 tsp. minced garlic (jarred)
1 Tbsp.  dried parsley 

Rinse chicken in cold water and pat dry with a paper towel. Using a sharp knife, carefully slice each chicken breast on the diagonal to make two thin breast slices. Do this to all breast pieces.

Mix flour, salt, pepper together in a bag. Add chicken pieces to bag and shake until well coated.

Add the oil and butter to a large skillet and turn the heat to medium-high.  Let the butter melt and swirl the oil & butter with a spoon or fork on the bottom of the skillet.

Place the chicken into the  skillet and cook for about 2-3 minutes on one side. Turn chicken over and cook for another 2-3 minutes.

While the chicken is cooking, pour 1/2 cup of chicken broth into a glass measuring cup.  Squeeze into the broth the juice of 2 lemons.  Add garlic and parsley, stirring to blend. 

Turn the heat to medium and add lemon broth mixture to the pan with chicken.  Simmer uncovered for about 15 minutes, turning the chicken occasionally.  All of the broth should be cooked away leaving a tender, moist delicious lemon chicken.  


1 Tbsp. butter
1 Tbsp. olive oil
1 small onion, chopped
1 cup uncooked long grain rice
1/2 cup vermicelli or thin spaghetti, broken into small pieces
2-1/2 cups chicken broth or stock
1 Tbsp. dried parsley
1 Tbsp. Parmesan Cheese

In a medium saucepan with lid, sauté onions in butter and olive oil until onions are soft.  Add rice and noodles, sauté for an additional 2 minutes. Stir in broth; bring to a boil.  Reduce heat; cover and simmer for 20 minutes or until rice is tender.  Remove from heat and stir through the Parmesan cheese and parsley. 


10- 12 carrots
2 Tbsp. olive oil
2 Tbs. honey
Salt & Pepper

Preheat oven to 425 degrees. Peel and cut carrots on the diagonal into 2" lengths and halved lengthwise if carrots are thick.  Place carrots in a baking dish and drizzle with oil and honey.  Lightly salt and pepper carrots and place in the oven.  Bake for about 20-25 minutes.  Remove carrots and stir.  Place carrots back in the oven and bake for another 15 minutes or until carrots are tender.  Remove from oven and lightly salt carrots again.

Suggested Side Dish:  Easy Rice Pilaf,  Honey Roasted Carrots




1 box yellow cake mix
1/2 stick butter
1/2 cup brown sugar
1 (20 oz.) can crushed pineapple in 100% pineapple juice  (do not drain) 
2 eggs
1/2 cup sour cream

Preheat oven to 350°F.  In a 13 x 9 inch  pan, melt butter in oven. Remove from oven and sprinkle brown sugar evenly over melted butter. In a large bowl, beat together two eggs. Add cake mix, can of pineapple (undrained)  and sour cream. Mix batter according to package directions. (Do not add any additional ingredients to the batter, only mix according to package directions.)  Pour cake batter on top of butter/sugar mixture. Bake according to package directions.