Recipe of the Month
January, Lynn Lagasse's "Healthy" Recipe
Chicken & Zucchini
1 tbsp avocado or coconut oil
1 medium onion, finely chopped
3 large garlic cloves, minced
2 medium bell peppers, chopped
1 lb boneless & skinless chicken breasts, cut into 1″ pieces
1 cup corn, frozen or fresh
2 large zucchini, diced
14 oz can black beans, drained & rinsed
14 oz can diced tomatoes
1 tsp taco seasoning
1 tbsp cumin, divided
1 tsp salt
Ground black pepper, to taste
1 cup Tex Mex or Colby Jack cheese, shredded
1/2 cup green onions, chopped
1/2 cup cilantro, chopped
Preheat large deep skillet on low – medium heat and swirl oil to coat. Add onion, garlic and bell pepper; saute for 3 minutes, stirring occasionally.
Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Cook for about 5 minutes, stirring occasionally.
Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes.
Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onion and cilantro. Serve hot, on its own or with brown rice or quinoa
February, Desiree Pfeiler's "Date Night" Recipe
Meat center for shells
1 lb ground sweet or spicy sausage
1 lb hamburger
1 1/2 cups breadcrumbs
1 tbs garlic powder
1 tbs onion powder
1 box of jumbo shells
2 jars pasta sauce
Shredded mozzarella cheese
First start by preheating oven to 350. Boil iumbo shells until almost cooked. Drain and set aside. Then start on meat center.
Take large mixing bowl and add sausage, hamburger, egg, breadcrumbs, garlic powder, onion powder, salt and pepper. Mix until all blended altogether. Start to make “meatballs” and set aside.
Take 13×9 bakin pan and spread a layer of sauce along the bottom and sides. Fill each jumbo shells with a meatball or two. (Depending on size of meatballs) then place shells in baking pan. Repeat til all shells are filled. Next top all shells with more sauce. Sprinkle mozzarella cheese and parmesan cheese on top. As much cheese as you like lol.
Bake for 1 hour. Let cool 5-10 mins. Serve and enjoy 😀
March, Karen Humphries' Slow Cooker Recipe
Cherry pie! (or any other flavor pie!)
Put canned or fresh cherries or other canned or fresh fruit at bottom of slow cooker….
Add spoonfulls of bisquick biscuict mix on top and cook on low for several hours until biscuits are done….
Top with ice cream or whipped cream and dig in!!!!
April, Julianne Donahue's Dessert Recipe
LEMON RHUBARB BUNDT CAKE
2 cups flour
1 tsp baking soda
3/4 tsp baking powder
1 tsp salt
1 2/3 cups granulated sugar
1 Tbs lemon zest
2 large eggs
1 cup sour cream
3/4 cup vegetable oil
1 tsp vanilla extract
2 cups diced rhubarb
Mix alll ingredients and bake in 350 oven for 45 to 60 minutes
2 Tbs. finely chopped rhubard cooked
2 Tbs butter
1 cup powdered sugar
1 to 2 Tbs milk
squeeze of lemon juice
Drizzle glaze over cake after it has cooled on a plate.