Homemade Bread

  • 2 (.25 ounce) packages active dry yeast
  • 4 1/2 cups warm water (110 degrees to 115 degrees)
  • 6 tablespoons sugar
  • 2 tablespoons salt
  • 1/4 cup shortening, melted and cooled
  • 12 cups all-purpose flour, divided

In a large mixing bowl, dissolve yeast in water. Add sugar, salt and shortening; stir until dissolved. Add half the flour; beat until smooth and the batter sheets with a spoon. Mix in enough remaining flour to form a soft dough that cleans the bowl. Turn onto a floured surface. Knead 8-10 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and allow to rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Cover and let rise again for 30 minutes.

Divide dough into four parts and shape into loaves. Place in four greased 9-in. x 5-in. x 3-in. loaf pan. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 375 degrees F for 30-35 minutes or until golden brown. Remove from pans and allow to cool on wire racks.

Pork Chop Casserole
*4 boneless pork chops, 1/2 inch thick
*1 tablespoon olive oil
*1 1/3 cups long grain rice, uncooked
*1 cup orange juice
*1 can cream of chicken soup

Brown pork chops in a large skillet in olive oil. Place the rice in an ungreased shallow 3 quart baking dish. Pour orange juice over rice. Top with pork chops. Pour soup all over; cover tightly with foil and bake at 350 degrees for 40 to 45 minutes, or until pork chops are done and rice is tender. Add water if necessary to make rice tender.

Chicken in a Pot
Crock Pot Recipe!

*4 chicken breasts
*Salt and pepper
*1 can white Navy Beans
*1 can tomatoes, diced

Season chicken breasts with salt, pepper and basil. In a crock pot or slow cooker, place the beans, tomatoes and seasoned chicken and cook approximately 8 hours on low. Serve and enjoy a hearty, low calorie meal.

Green Olive Chicken


  • 4 4-oz skinless, boneless chicken breasts
  • 1 14-ounce can diced tomatoes
  • 1 medium onion, finely chopped
  • 1 cups frozen chopped spinach, thawed
  • 1 cup chopped zucchini
  • 1/3 cup green olives, pitted and sliced
  • 1 cup fat free chicken broth
  • 1/4 cup white wine
  • 1 tbsp tomato paste
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 1/4 teaspoon crushed red pepper
  • 1/4 tsp salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tbsp fresh parsley, finely chopped


  1. In a bowl, combine tomatoes, spinach, zucchini, olives, salt and pepper, crushed red pepper 
  2. Spray a large nonstick skillet with cooking spray and set over medium-high heat.
  3. Saute garlic and onion until softened, about 3-4 minutes.
  4. Add in the chicken breasts and wine and cook the chicken until browned on one side, 2 to 4 minutes. Turn it over; top with the vegetable mixture, broth, bay leaves and tomato paste.
  5. Reduce heat to medium, cover and cook until cooked through, 10-15 minutes.
  6. Garnish with fresh parsley.
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)

Chicken Sauteed with Vinegar

  • 4 chicken thighs or other bone-in chicken pieces
  • 4-6 Tbs butter and/or olive oil
  • salt and pepper
  • 1/2 cup vinegar (red wine, rice, peach!, whatever)
  • 1/2 cup water
  • 2 cloves garlic, minced
  • 1 tsp dried tarragon
  • 1 tsp dried parsley
Heat the oil and/or most of the butter, saving a bit for the final step. Salt and pepper the chicken while the butter is heating, then brown the chicken on all sides over medium high heat for about 10 minutes. Add 1/4 cup of the vinegar plus the water. Then cover the pan and cook for another 15 minutes or so, until the chicken is done.
Put the chicken on your serving dish and keep warm. Add the garlic and cook a minute or so, until softened and smelling wonderful. Add the rest of the vinegar and cook down a few minutes. Add the last bit of butter, a tablespoon or two (and a tablespoon of tomato paste if you’d like!). Pour the sauce over the chicken and sprinkle with tarragon and parsley.

Mexican Style Shredded Beef

Crock pot recipe!
*1 (3 pound) beef roast
*1 can beef consomme
*3 tablespoons chili powder
*1 teaspoon cumin

Place roast in crockpot. Mix the other three ingredients together in bowl and pour over roast. Cook on low 8-10 hours, or on high 6 hours. When roast is easily shredded with fork it is done. Shred it all up and serve it on tortillas, in tacos, burritos, enchiladas, etc.

Yummy Fish Tacos
I don't know about you, but whenever I've had fish tacos in a restaurant, they pretty much brought me a taco shell with a huge chunk of fish, a little sauce, and lettuce. I decided to make them myself at home and came up with this recipe. It is one of my family's favorites, even my kids who don't like much of anything lol. The part I like best about this recipe is that the fish is in small flaky pieces, instead of huge chunks.

*1 pound of fish (I like to use Cod)
*Olive Oil
*Garlic powder
*Corn Tortillas
*Coleslaw Mix (without the sauce!)
*Tartar Sauce

Mix coleslaw with tartar sauce, use enough tartar sauce that it is all covered, but not dripping. Season with about 1/2 teaspoon cumin, mix well and set aside, going back to stir occasionally.
Heat olive oil and add fish fillets, not adding seasonings yet. As it cooks it will start to flake, use your spatula to break it up as it does. As it's breaking into smaller pieces, season with salt, pepper, and garlic powder. Keep cooking until cooked through, I like to cook it a bit longer and let some edges of fish brown a bit.
Heat tortillas in the microwave for 20 seconds or so, one or two at a time. Spoon fish onto tortillas (a little goes a long way!). Top with coleslaw mixture and enjoy :-)

Veggie Pasta

        *3 tablespoons olive oil
* 2 cloves minced garlic
*4 1/2 medium plum tomatoes, chopped
*1/2 tsp oregano
*crushed red pepper
*1 cup cannellini beans, rinsed and drained
*1/2 tsp salt
*pepper to taste
*8 ounces whole grain pasta
*1 pounds brocolli, chopped
*1/4 cup Parmesan
Put a large pot of water on to boil for cooking pasta.
Heat oil in a large skillet over low heat. Add garlic and cook, stirring, until fragrant but not colored, about 1 minute. Add tomatoes, oregano and crushed red pepper; cover and increase heat to medium. Cook, stirring occasionally, until the tomatoes start to break down and release their juices, 5 to 10 minutes. Add beans, reduce heat to low and simmer, covered, until heated through. Season with salt and pepper.
Meanwhile, cook pasta in the boiling water for 4 minutes. Add broccoli and cook until the pasta is just tender and the broccoli is tender, 4 to 5 minutes more. Reserving 1/2 cup of the cooking liquid, drain the pasta and broccoli and place in a large bowl. Add the tomato mixture and the reserved cooking liquid; toss to coat. The dish should be slightly soupy. Sprinkle each serving with cheese.

Italian Style Pork Chops

*Olive Oil
*2 cups sliced mushrooms
*6 pork loin chops
*2 cloves garlic, minced
*1 cup chopped onion
*1 (14.5 ounce) can diced Italian tomatoes, undrained
* 1 tsp. basil
*1/2 tsp oregano
*1/2 tsp salt
*1/4 tsp pepper
*1/2 cup water, if necessary
*1 large green bell pepper, cut into 6 pieces

Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in mushrooms; cook and stir until mushrooms are tender, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside.
Heat the remaining 2 tablespoons olive oil in the skillet over medium heat. Add the pork chops, browning on both sides, 7 to 10 minutes. Place the pork chops in a baking dish, then drain all but 1 tablespoon of drippings from the skillet. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
Pour onion mixture and tomatoes over pork chops, then season with basil, oregano, salt and pepper. Bake at 400 degrees until pork chops are tender and no longer pink in the center, about 45 minutes. Add a little water if the liquids dry up. After 45 minutes, place the bell pepper slices on top of the pork chops, then add the reserved mushrooms. Continue to bake until the bell pepper is tender, about 5-10 minutes.