Chicken & Apple Sausage with Orzo and Feta [Shanna]

This is an original recipe... I created.

4 Links of Chicken & Apple Sausage (I buy mine at the farmer’s market – but I have seen it in stores. If you buy from the store, Whole Foods is the best!)
Feta Cheese – Original Flavor
2 cups Orzo Pasta
4 Cups Chicken Broth
1 Yellow Onion
2 Zucchini
Pine Nuts – Toasted (optional)
Non-stick Cook Spray or oil
Salt

Heat skillet with non-stick cook spray or a little bit of oil (oil is needed because there is very little fat in chicken sausage).
In separate pot, heat and bring to a boil, the 4 cups of chicken broth.
Chop onion and zucchini into small chunks – but keep separate.
Remove sausage from casing and add to skillet with the onion. Chop up the sausage into pieces (like hamburger meat). Add salt.
Cook sausage until brown.
Meanwhile add the orzo to the boiling chicken broth reduce heat and cover, stir occasionally. Cook this like you would rice. It will absorb all of the broth.
When sausage and onion are browned, add the zucchini and cover. Cook just until the zucchini starts to soften. Don’t overcook.
In a bowl, layer some of the orzo, then the meat mixture, then sprinkle feta and pine nuts (optional) to taste.
Shanna~

Egg Rolls [Shanna]

Ingredients:
2 packages of extra lean ground turkey
3 8-0z packages of bean sprouts
1 16-0z package of baby carrots

1 head of cabage

5 medium zuchini
20 large mushrooms
3 packages of "large square" egg roll wraps
1 medium bottle of Soy Sauce
Feel free to add or remove ingredients. This is just what I prefer to put in mine.

Brown the ground turkey. Add soy sauce to season.

Grate mushrooms, zucchini, and carrots with a salad shooter or if you don't have a salad shooter, you can do it by hand.

Cut cabbage into long thin strips.Add cabbage to a large pot and add soy sauce (approx 1/4 cup).

Add the other grated vegetables and add more soy sauce. Cook for a couple of minutes stirring occasionally.

Add bean sprouts. Cook just until vegetables start to release their juice. Don't over cook. Veggies should still be firm.

Add ground turkey.

Cook another minute or so. Drain in colander. It is important to have most of the moisture drained so they do not splatter when you fry them.

Take out one egg wrapper at a time - leaving the rest in the package. You do not want them to dry out. Scoop a large spoonful onto the center of the wrapper.To fold, bring the bottom corner up - just below the top corner. Fold both sides in and roll up. Make sure all of the filling is completely covered and tucked in. Again - don't want them to splatter when you are cooking.Cook them in a pan filled with hot oil, or deep fry them if you have a fryer.Yum!

You can cut the recipe in half - but if you are like me, I like left overs and don't make these but once or twice a year. They are good but take a lot of time, so make it worth your while!

I hope you enjoy!!!!
Shanna~

Veggie Kabobs [Shanna]

The best Veggie Kabobs!

Fresh Vegetables of your choice - cut into chunks
Italian Dressing
Parmesan Cheese (in the shaker can)
Skewers
Grill (Or Broiler)

Clean and cut the vegetables into chunks.

Throw them in a large zip-lock bag and add your favorite Italian dressing. Make sure they are coated liberally.

Mix in the bag and let it sit for about 15 minutes - tossing every couple of minutes. Slide them on your skewers and throw them on the grill. Cook to desired "doneness".

When you are pulling them off the grill, sprinkle them with Parmesan Cheese (I usually use grated when I cook, but for this recipe you need the kind in a shaker can).

Enjoy! Shanna~

Crock-Pot Chicken Burritos

Boneless skinless chicken breasts (at least 1 lb)
8 oz salsa
8 oz sour cream
1 pk taco seasoning

Cook chicken in crockpot with salsa for 6 hours on low. Shred chicken and add sour cream and taco seasoning. Cook 30 min more.

Serve on warm tortillas with your favorite toppings.

~Karie

Philly Cheese Steak Pizza

This one is really good!!

Onion
Green pepper
mushrooms
White American cheese (from the deli)
Roast Beef (from the Deli, have them shave it or slice it real thin)
Provolone Cheese- sliced
Pizza crust

Saute onion, green pepper, and mushrooms. Spread a layer of American cheese then sautee'd veggies. Crumble roast beef and spread on top. Top with a layer of sliced provolone. Bake according to pizza crust directions, or until cheese is melted.

~Karie

Salad Dressing Chicken

Chicken Breasts
Seasoned croutons
Your favorite salad dressing

Crush croutons. Coat chicken with dressing. Dip chicken into croutons to cover completely. Place chicken on stone bar pan and cook at 400 for 30 min. or until cooked through.

~Karie

P.F. Chang's Chicken Lettuce Wraps

1/3 cup Oil
3 boneless skinless chicken breasts
2 cans water chestnuts
1 1/3 cup mushrooms
1/3 cup chopped onions
2 tsp minced garlic
head of iceburg lettuce

Special Sauce
1/2 Cup sugar
1 cup water
4 T soy sauce
4 T rice vinegar
4 T ketchup
2 T lemon juice
1/4 tsp sesame oil

Stir-Fry Sauce
4 T soy sauce
4 T brown sugar
1 tsp rice vinegar

Mustard Sauce
4 T hot water
2 T hot mustard

Red Sauce
2-4 tsp garlic and red chile paste

Make special sauce by dissolving sugar in water. Add other ingredients. Mix well and refrigerate until ready to use.

Bring oil to high heat. Cook the chicken until done. Chop (I use the food chopper for all this). Chop mushrooms and water chestnuts. Add 1T more oil to pan. Add the chicken, garlic, onions, water chestnuts, and mushrooms. Mix stir-fry sauce and pour over pan and saute' for a couple minutes. Prepare mustard and red sauce.

Serve in lettuce cups and add special sauce. Add mustard and red sauce to taste.

This is great served with Micalla's fried rice!

~Karie