• 1 8 ounce package of cream cheese
• 2 Italian salad dressing seasoning packages
• 3 Cream of celery soup cans
• 2 pounds of boneless chicken

Directions:

1. Mix cream cheese, Italian salad dressing seasoning and cream of celery soup together.
2. Combine cream cheese mixture with the chicken in the crock pot.

Great served over rice!

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• 1/2 pound dry pinto beans, sorted and rinsed
• 2 tablespoons cooking oil (plus additional oil for brushing tortillas.
• 12 corn tortillas
• 1 small head of lettuce, chopped
• 2 small tomatoes, chopped
• 1/2 cup cheddar cheese, shredded
• 1/2 cup Monterey Jack cheese, shredded

Directions:

1. Cook pinto beans.
2. Fry beans in 2 tablespoons of oil until they are tender and browned.
3. Place tortillas on a baking sheet. Brush lightly with oil and bake until crisp – about 10 minutes.
4. Spread beans on tortillas and sprinkle lettuce, tomatoes and cheese on top.

Servings: 6

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• 4 pieces of skinless chicken
• 8 oz of plain yogurt
• 2 tablespoons of tomatoe paste
• 1/2 tablespoon garam masala spice
• 1 clove garlic
• 1 teaspoon salt
• 1/4 medium onion, chopped
• 1/2 teaspoon of chili powder

Directions:

1. combine all ingedients together in a medium sized bowl.
2. Add chicken pices and soak in the mixture overnight.
3. Bake in 350 F oven for one hour.
4. Place chicken over rice.

4 servings.

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• 2 cans crescent dinner rolls dough
• 2 – 3 handfuls pepperoni
• 2 – 3 handfuls shredded cheese
• Pizza or tomato sauce
• Whatever else you want in your calzone

Directions:

1. Preheat oven @ 375 degrees.
2. Unroll 1 can of crescent dough onto cookie sheet.  Spread with sauce.  Layer with meat and cheese and any other topping that you want.  Top with second layer of crescent dough.  
3. Pinch all sides together with fork to seal.  
4. Cut each precut rectangle into 4 triangles with a knife or pizza cutter.
5. Bake for 17 minutes.

Submitted by: Lisa

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• 6-8 oz of pasta, cook according to package directions
• 2 tablespoons oil
• 1 bell pepper, chopped
• 1/2 onion, chopped
• 2 fresh garlic cloves, cut up into tiny pieces
• handful of sliced mushrooms
• 1 15 oz can of black-eyed peas
• 1 10 oz package of frozen okra
• 15 oz pasta sauce, any kind

Directions:

While the pasta is cooking make the sauce as follows:

1. In a large skillet on high heat, heat oil for 1 minute. Stir in pepper, garlic, onion and mushrooms, cook 3 minutes.
2. Add black-eyed peas, okra and pasta sauce. Stir. Turn heat to low, cover and cook 30 minutes.
3. Serve over hot drained pasta.

Serves: 2 Time: 35 minutes

Source: Starving Students Vegetarian Cookbook by Dede Hall

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Ingredients:

• 3 pounds beef, sliced very thin sukiyaki style about 1/8 in thick(use very tender cut of beef, like top round)
• 1/2 cup soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sesame seed
• 1 tablespoon minced garlic
• 1/2 teaspoon ginger powder
• 3 tablespoons granulated sugar
• 5 green onions, sliced

Directions:

1. Mix ingredients in bowl and mix.
2. Add a little bit of water.
3. Marinate for about three hours.
4. Cook in pan on a medium temperature until meat is browned. You don’t need to add oil to pan. (sometimes I have seen people use yellow onions and even shredded carrots)

Recipe Submitted by: Amber

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• 2 Cups Flour
• 1 tsp salt
• 1 Cup warm water
• 1 pkg or 1 Tbs dry yeast
• 1 Tbs Sugar
• 2 Tbs butter

Directions:

1. Preheat oven to 425 degrees F
2. Combine flour, salt, yeast, sugar, butter and water.
3. Let rise for 20 minutes.
4. Bake for 20 minutes.

Makes 2 pizza crusts

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• 1 large onion sliced into thin rings
• 1/2 cup plus 1/4 cup milk
• 1/2 cup flour
• 2 tbs oil
• 2 cups green beans
• 1 can cream of mushroom soup

Directions:

1. Soak onions in 1/2 cup of milk for 5 minutes.
2. Coat onions with flour a few at a time.
3. Heat oil over high heat and add onions, fry until browned.
4. Combine beans, cream of mushroom soup, french fried onions and 1/4 cup milk into a greased casserole dish.
5. Bake at 350 deggrees F for 20-30 minutes

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Ingredients:

• 1/4 zuchinni, sliced
• 1 medium carrot, sliced
• 1 medium onion, chopped
• 1 medium yellow squash, sliced
• 1 medium tomato, chopped
• Handful of green beans

Directions:

1. Heat oil over high heat in a pan.
2. Add zuchinni, carrots, onions, squash, tomatoes, and green beans.
3. Fry until vegetable are browned and tender.
4. Enjoy over pasta or rice.

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Ingredients:

• 4 pieces boneless skinless chicken breast
• 6 to 8 ounces each Extra-virgin olive oil, for drizzling, plus 2 tablespoons
• Grill seasoning blend, or salt and pepper
• 4 sub rolls, split
• 2 cloves garlic, cracked away from skins
• 1 teaspoon red crushed pepper flakes
• 2 large portobello mushroom caps
• sliced 1 green bell pepper, seeded
• sliced 1 large onion, white or brown skinned
• sliced 1 teaspoon dried oregano
• 1/3 palm full 1/2 cup dry red wine or stock — chicken or beef flavor 1 (14-ounce)
• can, crushed tomatoes
• 2 to 3 tablespoons chopped flat-leaf parsley
• 1/3 pound deli sliced provolone

Directions:

1. Heat a grill pan or large skillet.
2. Drizzle chicken with oil, to cover,and season with grill seasoning blend or salt and pepper.
3. Grill or pan-fry 6 minutes on each side.
4. Heat broiler, lightly toast rolls on cookie sheet and remove.
5. Heat a large skillet over medium high heat. Add 2 tablespoons oil, garlic, crushed red pepper flakes, mushrooms, peppers, onions and oregano.
6. Saute veggies and season with salt and pepper. Cook 5 minutes, then deglaze the pan with wine or stock.
7. Pick up tasty bits off the bottom of the pan with a wooden spoon or heat safe spatula.
8. Add tomatoes and parsley to the sauce. Slice chicken breasts on an angle and set into sauce.
9. Pile chicken and veggies into sub rolls and cover with sliced provolone.
10. Melt cheese under hot broiler.

Recipe and picture Submitted By: Tracy

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