Fresh Veggies & Chicken in Cream Sauce

Marinate Chicken, Green Peppers, Onions, Mushrooms and Zucchini in "Lawry's Garlic Herb Marinade," dump all ingredients on Grill or bake in oven until thoroughly cooked.
In a pan, pour out a can of Cream of Mushroom Soup, add some milk until it is at it's desired thickness (add a few tablespoons of Marsala cooking wine to make a quick and easy Chicken Marsala knock off). Cut fresh spinach leaves and toss in mushroom soup allow to cook a few minutes. Throw chicken/veggie mix in soup and stir. Stir in pasta or choice or pour on top. Garnish with fresh grated cheese
I did another variation of this, instead of using the cream of mushroom soup, I cooked everything as I did above but at the end I threw in fresh diced tomatoes and stirred well. The tomatoes cooked down a bit and stuck to the pasta better than the spaghetti sauce I usually buy.

Mesquite Steelhead with Rice and Asparagus

Cut fish into meal sized portions, rub hand along it to make sure all the bones have been removed. Rub in mesquite seasoning. Bake at 400 degrees for 10 minutes, then broil on low for 10 minutes.



Cut Asparagus in half (or bitesized pieces whichever you prefer). Throw in frying pan with heat on medium, season with salt and pepper (italian seasoning, lemon pepper, or any other number of things. Put small amount of cooking wine in frying pan (just enough to coat the bottom, put a lid on pan and let the wine cook off. It'll steam the asparagus just like water. Serve.

Rice...see picture below.

Stuffed Chicken

This is probably our favorite meal to make, it's so easy (but looks like it took alot of effort) and is great for leftovers.

INGREDIENTS
-Boxed stuffing mix

INSTRUCTIONS
1. Prepare stuffing per directions on box.
2. prepare the chicken so it's easy to stuff.
-If you get a really fat chicken breast, you can cut a pocket in it (like a pita) and stuff it that way.
-If it's not plump or oddly shaped you can use a pan and beat it like it committed a crime until it's about 1/4" thin.
3. Place stuffing in chicken (this is where an extra set of hands would come in handy) make sure not to get raw chicken in contact with the excess stuffing.
4. Sprinkle top with season salt (or other spice) if desired
5. To keep the chicken from expanding while it bakes and exposing the stuffing, you can place a tooth pick in it.
6. Cook at 375 for 35-45 minutes
BEFORE

AFTER

Mesquite Turkey Meatloaf

INGREDIENTS
-Ground turkey (or any other meat)
-1 small onion chopped
-1 egg
-bread crumbs (I used about 1/8 cup)
-1 tsp. garlic powder
-1.5 Tbsp. mesquite seasoning
-tomato sauce

DIRECTIONS
-Sauté onions until golden brown.
-Break egg in mixing bowl.
-Place ground turkey, bread crumbs, garlic powder, mesquite seasoning, and onions in bowl.
-Mix with hands (or spoon, if you would do anything for love, but you won't do that) until thoroughly blended.
-Coat bottom of loaf pan with tomato sauce.
-Place meat mixture in loaf pan and coat the top with more sauce.
-Cook at 375 for 1-1 hour 15 minutes

FINISHED PRODUCT: No, that's not our fine china ;-) I made it for my husband's lunches.

Seafood Chowder

I originally found this recipe over a year ago on cooks.com. I've made some substitutions from the original recipe as noted in italics, and there are endless other changes that could be made. You can make it as healthy or as hearty as you like to depending on the ingredients you use.

INGREDIENTS
-1 medium onion, chopped
-1 tablespoon butter or margarine
-2 cups milk works with skim as well as whole
-1 cup Ranch salad dressing I used Hidden Valley because a)we had an enormous bottle of it and b) because it has more of a buttermilk flavor and spicy taste than the others.
-1 pound skinless, boneless trout fillets I've used cod and pollock
-1 can of clams drained
-1 (10 ounce) package frozen broccoli cuts, thawed I've always used fresh, if you use frozen I probably wouldn't put it in at the very beginning
-1 cup cubed or shredded Monterey Jack cheese
-1 cup cubed or shredded Cheddar cheese I used sharp cheddar and didn't use the monterey jack b/c we didn't have any, the first time I made this I used a better quality sharp cheddar and it made the soup grainy (as well as collected the fatty grease at the top of it...eww), this time I used Kraft and it wasn't grainy or greasy.
-1/4 teaspoon garlic powder
-Paprika also didn't use this

DIRECTIONS
In a skillet, saute onion in butter until tender. Transfer to slow cooker; add milk, dressing, fish, clams, broccoli, cheese, and garlic powder.
Cover and cook on high for 1-1/2 to 2 hours or until soup is bubbly and fish flakes easily with a fork. Sprinkle with paprika if desired. What's important with the milk and ranch dressing is that you use a 2:1 ratio (or close to it), not so much that the measurements are exact, so you can make it as soupy or as thick as you want.

Finished Product: