3/4 cup orange juice

1/4 cup honey

1 T cornstarch

1/2 tsp salt

1 T vegetable oil

2 – 6 oz boneless skinless chicken breast (cut into thin bite-size strips)

1 cup baby carrots (cut in half lengthwise)

1 small onion (thinly sliced)

1 clove garlic (minced)

1 cup sugar snap peas

1/3 cup whole cashews

In small bowl, mix orange juice, honey, cornstarch and salt until well blended; set aside.

In a skillet heat oil over medium-high heat. Add chicken, carrots, onion and garic; cook and stir 4-5 minutes until chicken is no longer pink in center.

Stir in peas. Cover and cook 3-4 minutes, stirring occasionally, until vegetables are crisp-tender.

Stir orange juice mixture; add to skillet. Cook and stir 1-2 minutes until mixture thickens. Stir in cashews.

Server over rice.

3/4 cup shredded Cheddar cheese

2 cup shredded hash-brown potatoes

1/4 cup chopped green onion

1/2 tsp seasoned salt

1/8 tsp pepper

2 eggs

1/8 tsp Italian seasoning

Reserve 2 T chesse for topping.

In medium bowl, mix remaining cheese, potatoes, onions, 1/4 tsp seasoned salt and pepper.

Spray 2 ramekins with cooking oil and press the mixture in the bottom and up the sides of the ramekins, leave an indentation in center.

Bake at 400 degrees for 25-30 minutes until edges are golden brown and crisp.

Remove from oven. Break egg into center of each cup.

Sprinkle with remaining 1/4 tsp seasoned salt, Italian seasoning and reserved 2 T cheese.

Return to oven; bake 8-12 minutes longer or until eggs are set and of desired doneness.

1 lb ground beef

1 cup chopped onion

1 clove garlic

1-2 tsp chili powder

1 tsp salt

1/2 tsp pepper

2 (15 oz) cans chunky tomato sauce

1/2 lb sharp cheddar cheese

1-1/2 cups cook rice

8 medium peppers

Cook beef, onion and garlic. Add seasonings and tomato sauce, cover and simmer 10 minutes.

Add cheese and cook to melt.

Stir in rice and cool.

Cook cleaned peppers in boiling salted water until tender about 3 minutes. Drain and cool.

Fill peppers and bake at 350 degrees for 20-30 minutes.

Can be frozen, wrap in foil and place in muffin tin. Let thaw partially and then bake covered at 400 degrees for 30-35 minutes.

2 (10oz) tubes refrigerated pizza crust

1 cup ricotta chese

2 cup diced fully cooked ham

2 cup shredded mozzarella cheese

Shredded Parmesan cheese (opt)

Meatless spaghetti sauce (heated)

Unroll one pizza crust, stretching to make a 14×11 inch rectangle.

Spread half of the ricotta on half of the dough lenthwise to within 1 inch of the edges.

Sprinkle with half of the ham and mozzarella cheese.

Fold the unfilled side of dough over the filled half and press edges together firmly to seal.

Transfer to a greased baking sheet.

Repeat with remaining crust and ingredients.

Bake at 400 degrees for 20 – 25 minutes or until golden brown.

Sprinkle with basil and Parmesan, if desired.

Slice into serving size pieces. Serve with spaghetti sauce.

4 flour tortillas

2 tsp margarine (melted)

1 cup shredded cheddar cheese

1/3 cup finely chopped onion

1 medium tomato (diced)

9 ounce package frozen diced cooked chicken (thawed and chopped)

Brush one side of each tortilla with margarine. Place 2 tortillas, margarine side down on griddle; sprinkle with cheese, onion, tomato, and chicken.

Top with remaing tortillas, margarine side up.

Cook over medium heat for 3-4 minutes until lightly browned…

Cut into wedges. Serve with sour cream and salsa.

1 (16 oz) loaf French bread

8 oz cream cheese with pineapple

4 eggs (beaten)

1 cup milk

1/4 cup sugar

1/2 tsp vanilla

2 T butter (melted)

Spray a 9×13 inch pan. Spread about 1 T cream cheese on 12 bread slices. Top with remaining slices to make 12 sandwiches. Put sandwiches in baking dish.

Combine eggs, milk, sugar and vanilla. Pour over sandwiches and let stand 5 minutes then turn over.

Cover and refrigerate 8 hours or overnight.

Topping -

1 quart fresh cut-up strawberries

1/2 cup sugar

2 T Amaretto or Irish creme liqueur

Combine ingredients and refrigerate 8 hours or overnight.

To serve, put melted butter over sandwiches and bake uncovered at 400 degrees for 25-30 minutes.

Serve french toast with strawberry topping.

1 1/2 lbs chicken breast (skinless and boneless)

3 T fresh lime juice

2 cloves garlic (minced)

1 T chili powder

2 tsp extra-virgin olive oil

Salt and pepper to taste

Trim fat off chicken and cut into 1/2 inch slices.

In mixing bowl combine all ingredients except chicken, stir to mix.

Stir in chicken and marinate 1 hour.

Grill chicken.

Serve with grilled vegetables (your choice) on tortillas.

Brown 1 1/2 – 2 lbs hamburger season with chopped onion, salt and pepper.

Sauce – (enough for a 9×13 inch pan and a 9×9 inch pan)

Brown 2 medium onions (minced) in 6 T olive oil.

Add

1/2 tsp sweet basil

1 tsp oregano

2 bay leaves

2 garlic buds (minced)

salt and pepper to taste

2 cans whole tomatoes

2 cans tomato paste

2 cans tomato sauce

Heat sauce and add cooked hamburger.

Cook 1 medium package lasagna noodles according to package instructions.

Cheese filling -

2 cups shredded cheddar cheese

2 cups shredded mozzarella cheese

1 carton cottage cheese

In a 9x 13 inch pan assemble starting with 1/3 of the meat sauce, layer 1/3 of the noodles, 1/2 of the cheeses, 1/3 of the meat sauce, 1/3 of the noodles, 1/2 of the cheeses, 1/3 of the noodles and the rest of the meat sauce.

Top with at least 3 ounces Parmesan Cheese.

Bake at 350 degrees for 30 minutes.

7 1/2 ounces bread slices (cubed)

2 ounces cheddar cheese (grated)

2 ounces mozzarella cheese (grated)

1 cup ham (cubed)

2 eggs

2 ounces mushrooms (sliced)

1 1/2 cup milk

1/2 tsp salt

dash of pepper

dash of dry mustard

Butter a 9×13 inch pan. Put 2/3 of cubed bread in pan, then add the cheese, ham and mushrooms. Sprinkle remaining bread cubes on top.

Beat eggs, milk and seasonings together and pour over the layers in the pan.

Cover and refrigerate overnight.

Bake, uncovered at 325 degrees for 55 minutes.

1 unsliced loaf French Bread

1 – 6 ounce can tomato paste

1/3 cup grated Parmesan Cheese

1/4 cup finely chopped onions

1/4 cup chopped black olives

1/2 tsp oregano

3/4 tsp salt

1/4 tsp black pepper

1 lb hamburger (cooked)

2 tomatoes (sliced)

1 green pepper (cut in rings)

4 ounces shredded cheese (your choice)

Cut loaves in 1/2 lengthwise.

Combine paste, Parmesan cheese, onion, olives, oregano, salt and black pepper; add meat. Spread on sliced halves of bread. Place bread on baking sheet.

Bake at 400 degrees for 20 minutes.

Arrange tomatoes, peppers and cheese on top.

Bake 5 minutes more.