Recipe

Ingredients: 1/2 bag of frozen chicken tenderloins block of cream cheese can of corn, drained can of black beans, drained and rinsed can of Ro-tel (mild with green chilies) white rice and/or tortilla chips   In a crockpot, place the frozen chicken, then lay the cream cheese on top. Pour the corn, beans, and ro-tel

Place one or two pork tenderloins (most grocery stores sell these BOGO every 6 weeks or so) in a ziploc baggie in the evening. Add: 1/4 cup olive oil 2 tablespoons soy sauce 2 tablespoons brown sugar Squish it all together and put in refrigerator for 24 hours or 48 hours. Grill and enjoy! (Thanks

 4 chicken breasts (frozen or thawed) Can of corn, undrained Can of black beans, undrained Jar of salsa Block of cream cheese Small can of green chilies (optional) Tortilla chips  In crockpot, place chicken, corn, beans, and salsa. Cook on low 4 to 6 hours. Shred chicken. Add pieces of the cream cheese, stir until

Ingredients 1 lb frozen bread dough 2 cups of pasta sauce (a sweet canned sauce like Ragu Robusto! Parmesan and Romano works well) 1/4 cup olive oil  1/2 cup grated Parmesan cheese (use a good Parmigiano-Reggiano cheese — you’ll be glad you did!) Thaw bread dough and allow it to rise. Punch it down and

Preheat oven. butter 2 cans cream of mushroom soup 2 cans milk 1 to 2 vidalia onions 3 to 4 baking potatoes Use a mandoline to cut the potatoes and onions. Put them in separate bowls. Mix the soup and milk together with a whisk in another bowl. In a glass baking dish, line with

tri color pasta broccoli cut into bite size pieces carrots cut into bite size pieces jar of roasted bell peppers, cut into bite size pieces feta cheese wishbone zesty Italian dressing Blanch the broccoli and carrots, set aside. Cook the pasta, drain. Combine pasta and vegetables. Pour enough dressing on top to coat and then

Olive oil Sal & pepper 1 lb asparagus spears, trimmed 1 medium red bell pepper, cut into cubes 1 lb uncooked shrimp, no tails ½ cup mayonnaise 1 tbl lemon juice 1 clove garlic, minced 4 hardboiled eggs, quartered 1)      Coat asparagus with oil and salt and pepper. Grill asparagus, pepper and shrimp. Let cool

2 cups uncooked (tiny penne) 1 lb uncooked shrimp (no tails), coated with butter and salt & pepper 2 medium yellow squash, cut into ½ inch thick slices 1 cup cherry tomatoes ½ cup pesto ½ cup shredded Parmesan cheese 1)      Cook penne. Drain. Place in large serving bowl. 2)      Heat grill. In large bowl