Baked Chicken Fajitas

Submitted by Erin Crossfield Morton

(Serves 4-6)
1 pound boneless, skinless chicken breasts, cut into strips
1 (15oz) can diced tomatoes
1 (4oz) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 T vegetable oil
2 t. chili powder
2 t. cumin
1/2 t. Garlic powder
1/2 t. dried oregano
1/4 t. salt
12 flour tortillas, warmed to serve

Preheat the oven to 400 degrees. Grease a 13×9 baking dish. Mix together chicken, tomatoes, chilies, peppers, and onions in the dish.

In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat.

Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Serve with warmed tortillas and enjoy!

Pork and Cabbage Pie

A real man pleaser!

Submitted by Rob Christine

Mix and chill in refrigerator:
3/4cup flour
4tbl butter
1/4cup sour cream
(I double everything, and add cream cheese and a pinch of baking soda--should be rather sticky, easiest to finish mixing with hands to avoid over-mixing)

Brown 1 1/4 lbs pork chunks
cook 1 medium (diced) onion in drippings

In large dish/pan/pot
1 chopped head of cabbage (I use two)
2 tbl salad oil (I use none)
1 tbl sugar (I use less, and brown)
1 1/4 cup water (more or less, just don't let it run dry)
1 1.2 tsp salt ( I add soy sauce and salt)
3 tbl cider vinegar ( I add 4)
1/8 tsp pepper (I add 1 tbl pepper)
1/4 dry mustard ( at least 1 tbl dry mustard)
1 slightly beaten egg (I think this is actually for the top, but I add 2 eggs to my mix to thicken the whole thing)

( I also add-- 2 tbl caraway seed, 2 tbl cumin seed, 1 tsp thyme, pinch of anise seed)

Heat till boiling, reduce to low, cover, and simmer on hour or till tender (it should seem completely done at this point)
Remove cover, cook until juices evaporate ( not really necessary unless you've used too much water)
Stir in 1/4 tsp caraway seeds (really? is that all? Guess I like my caraway!)
Spoon into casserole dish, cover with pastry (brush with egg--the whole egg)
cook 425 degree oven, 30-45 min.

Spaghetti Squash

Submitted by Misty Devine

I tried it for the first time a few weeks ago. Here's what I did:

Cut length wise and remove seeds, drizzle with olive oil and salt and pepper to taste (need more than you think), put cut side down on baking sheet (I used foil) and bake 350 degrees for 30 mins or until fork tender. Then take a fork not length wise (if that makes sense) and shred it. It will come out stringy. I tossed it with meat and spaghetti sauce!!! YUMMY!

Baked Pork Tenderloin

Submitted by Sally Petermann


Pork tenderloin
Potatos
Carrots
Celery
Onion
Chicken Stock

Place chicken stock in bottom of pan and place tenderloin in. Add in cut up potatos, carrots, onions and celery. Then add in all the spices you want -- I usually use thyme, rosemary, majorim, parsley, salt, and pepper...spice to taste and then cover it up and let it bake for a few hours I'm guessing probably on 375 -- until the tenderloin is done and the veggies are soft.

Stuffed Pork Loin

Submitted by Mandy Varvel


Boxed Stuffing
Pork Loin
Salt
Pepper
2 TBS oil

Preheat oven to 400.
Cook stuffing per box directions.
Cut Pork Loin 75% of the way through.
Stuff with prepared stuffing.
Cover with oil and season with salt and pepper

Cook for 45min to an hour - depending on size.

Crock Pot Pork Loin

Submitted by Kacey Ortiz


1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste
Directions
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Oven Baked Shrimp

Submitted by Ashley Patterson

Frozen bag of shrimp.
Let defrost.


1. Preheat oven to 450 degree F. Line a baking sheet with aluminum foil. Drizzle it with some olive oil.
2. Marinate the shrimp with salt and pepper. Beat the egg white and pour it into the shrimp. Mix well.
3. In a plate combined the bread crumbs with ½ tsp of salt. Mix well. Coat the shrimp with the bread crumb. Lay the shrimp on the baking sheet, drizzle a bit of olive oil over the shrimp and bake for 6-8 minutes until golden brown.