Honeycomb

Idea from Amy


I never realized you could eat the actual honeycomb- but it's very yummy! Savannah Bee Company sells them to locals here, but I'm sure they are sold elsewhere! I served with granny smith apples, white cheddar cheese and wensleydale/cranberry cheese.

Meatball Subs

INGREDIENTS:
1 pkg frozen meatballs
1 can marinara sauce
1 can diced tomatoes
1/2 cup left over taco meat (optional)
Red Pepper flakes
Buns
Cheese (mozzarella or provolone)

DIRECTIONS:
Mix first 5 ingredients in a sauce pan until warm. Toast buns and melt cheese. Top with meatball mixture and enjoy!

Avocado Burger

We grilled hamburgers, and I topped mine with melted provolone cheese, a mixture of mayo and mustard for the sauce, thinly sliced onions and tomatoes... and lots of avocado! So yummy! We also grilled corn on the cob and made PW's bacon wrapped jalapenos... SO good!

Baked Chicken Breast Marinade

This was pretty good- I usually marinade chicken in italian dressing, but this was something different and left the chicken really moist! I served it with PW's springy shells.

INGREDIENTS:
1/4 cup butter, melted
1/4 cup lemon juice
2 TBL Worcestershire
2 TBL soy sauce
1 tsp dried oregano
1 tsp italian seasonings
1 tsp garlic powder
2-3 chicken breasts (I used chicken breast tenderloins)

Marinate the chicken for at least 2-3 hours before cooking. Cook in a baking dish with the marinade at 375 for 15-30 minutes, taking time to baste the chicken as needed. Can serve over hot rice, serving with drippings from chicken.

Baked Pork Chops

INGREDIENTS:
1 cup crushed Ritz crackers
garlic salt to taste
black pepper to taste
2 eggs, beaten
4 pork chops
1/2 cup butter

DIRECTIONS:
Preheat oven to 375. In a shallow bowl, combine crushed crackers and garlic salt and pepper. In a separate bowl, beat eggs. Dip the pork chops in the egg mixture and coat with crackers. Place in a casserole dish and spread chunks of butter around them. Bake for 45 minutes.

I made sweet potato fries (just cut up sweet potatoes, drizzle in olive oil and coat with salt and pepper- bake along with the pork chops until tender) and steamed broccoli. I don't LOVE pork chops, but these were a decent filler meal for a quick mid-week fix.

Sausage Cream Bowtie Pasta

INGREDIENTS:
12 bowtie pasta
2 TBL olive oil
1 pd italian sausage, crumbled
1/2 tsp red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
28 oz diced italian style tomatoes (canned)
1 1/2 cups heavy cream
1/2 tsp salt
3 TBL minced parsley

DIRECTIONS:
Cook pasta in salted water according to package directions (boil 8-10 minutes)
Heat oil in a large sauce pan and add onion and garlic. Once translucent, add the sausage and red pepper flakes and cook until browned. Stir in tomatoes, cream, and salt. Simmer until the mixture thickens- 8-10 minutes.
Stir pasta and sausage sauce together and heat through. Sprinkle with parsley and (optional) parmesan cheese shavings.

I served with an arugula/tomato salad with lemon balsamic vinaigrette dressing and some crusty bread! So yummy!!

Chicken Puffs

INGREDIENTS:

2 chicken breasts

1/2 chopped onion

3 cloves garlic

1 TBL olive oil

8 oz. low-fat cream cheese

1 TBL low-fat margarine

2 TBL milk

Green onions (optional)

Spinach (optional)

Artichokes (optional)

2 cans of low-fat crescent rolls

Garlic Salt

DIRECTIONS:

Boil/Shred Chicken Breast. Meanwhile, heat olive oil in a saucepan and cook the onion and garlic until fragrant/translucent. Add in the shredded chicken, then cube and add in the cream cheese, margarine, milk and any veggies you want. (I used spinach and green onions). Heat until all ingredients mix smoothly.

Preheat the oven to 375. Place triangle rolls on a cookie sheet- spread the chicken mixture onto each square, and close the ends together. Sprinkle garlic powder or garlic salt on top. Bake at 375 for 12-15 minutes until the crescent roll is browned.

Sweet and Sour Shrimp and Wonton Crisps

From: Amy

INGREDIENTS:

1 can pineapple chunks in juice (8 oz)

1 tsp cornstarch

3 tbsp sweet chili sauce

1 tbsp low-sodium soy sauce

1/2 tsp garlic powder

cooking spray

2 tsp sesame oil

1 green pepper, chopped coarsely

1/2 medium onion, sliced

1 lb fresh shrimp, medium, peeled and deveined

Drain pineapple,reserving juice; set chunks aside. Combine reserved juice, cornstarch & next 3 ingredients; set aside.

Coat a large nonstick skillet or wok with cooking spray & add oil. Place over medium high heat until hot. Add green pepper & onion; stir fry 2-3 minutes or until crisp-tender. Add shrimp; stir fry 2-3 minutes or until shrimp turn pink.

Stir cornstarch mixture & pineapple chunks into shrimp mixture. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Serve immediately over rice.

Baked Wonton Crisps

INGREDIENTS:

2 tsp sesame oil

2 tsp water

wonton skins (Publix has them in the produce section, in refrigerated area)

sesame seeds

salt

Combine oil & water. Brush evenly over 12 wonton skins on a baking sheet. Sprinkle with sesame seeds and salt. Bake at 400 for 5-6 minutes or until lightly browned and crisp.

Chicken Enchilada Ring

INGREDIENTS:

2 cups cooked chicken (I boiled/shredded mine)

1/4 cup chopped black olives

1 cup cheddar cheese

1 small can chilies, undrained

1/2 cup sour cream

1 package taco seasoning

2 rolls of crescent rolls

1 small chopped tomato

1 lime (juice)

2/3 cup finely crushed tortilla chips or tortilla strips

DIRECTIONS:

Mix together chicken, olives, most of the cheese chilies, sour cream, taco seasoning, tomato, lime juice and most of the tortilla chips.

Unroll the crescent circles, and make a large circle on a baking sheet with the ends overlapping.

Spread chicken mixture onto the wide part of the crescent circle, and bring the points up and over to tuck the filling inside.

Sprinkle remaining cheese and chips on top.

Bake at 375 for 20-25 minutes.

Serve with sour cream, salsa, cilantro and rice/beans.