Nana's Pasta Salad

Cook 1 Box of Bowtie Pasta

2 cups of Spinach 

1 pint Cherry Tomatoes

6 String Cheese, chopped

1 can of Black Olives

1 red onion, chopped

1 Rotisserie Chicken 

1 bottle of Italian Dressing

CROCK POT SAVORY PORK CUTLET

INGREDIENTS

• 2 - 10.75 oz cans cream of mushroom soup
• 2 - 1 oz onion soup mixes
• ½ c chicken broth
• 6 pork cutlets

INSTRUCTIONS

1. Spray your crock pot with cooking spray
2. Place your cutlets in your crock pot
3. Mix together your soup and soup mix in a bowl
4. Pour over your cutlets
5. Gently pour your broth over top
6. Cover and cook on low for 4-6 hours

Hearty Oatmeal Pancakes with Buttered Pecans

Hearty Oatmeal Pancakes with Buttered Pecans

Breakfast for Dinner

Serves 4-6

Ingredients

• 3 cups buttermilk pancake mix
• ¾ cup uncooked quick-cooking oats
• 3 Tbsp firmly packed brown sugar
• ½ tsp ground cinnamon
• 2 cups milk
• 3 large eggs
• ½ cup pecan pieces
• ¼ cup butter, melted
• 1 (24-oz) container pancake syrup

Instructions

1. Coat a griddle or large nonstick skillet with cooking spray; preheat to medium heat.
2. Stir together baking mix, oats, brown sugar and cinnamon in a large bowl. Add milk and eggs, stirring to combine.
3. Drop batter by ¼ cupfuls onto hot griddle.
4. Cook until edges of pancakes are dry and tops are bubbly; flip and cook until browned.
5. Stir together pecans and melted butter. Top pancakes with pecan mixture and desired amount of syrup.

2016 Riedel Dinners

January - Black-Eyed Pea and Sausage Chili {x3}

February - Spaghetti Pizza {Mom}

March -

April -

May -

June - Papa Murphy's {Twin's Birthday}

July -

August -

September -

October -

November - Papa Murphy's {W&H Birthday}

December -



IDEAS
Grilled Chicken
Pulled Pork
Salmon
Pot Roast

Lemon Fusilli with Spinach
Mexican Lasagna

Slow Cooker Chicken King Ranch Casserole

Ingredients

• 1 Package Corn Tortilla Chips
• 3-4 Chicken Breasts, diced and cooked
• 1 can Diced Tomatoes with Green Chiles (Rotel works great)
• 1 can Cream of Chicken Soup
• 1 can Cream of Mushroom Soup
• 1 cup chicken broth
• 1 small Onion, chopped
• 2 Cups Shredded Cheese

Instructions

1. Spray a 6 quart slow cooker with cooking spray. Line the bottom with half of the corn tortilla chips.
2. In a bowl, combine diced and cooked chicken, diced tomatoes with green chilies, cream of chicken soup, cream of mushroom soup, chicken broth and diced onions. Mix until combined.
3. Put half of the mixture over the tortilla chips and sprinkle half of the cheese on top. Repeat layers and end with cheese on top.
4. Cook on low for 4-6 hours and high for 3-4. Serve with additional tortilla chips if desired.

Slow Cooker Chicken Fajita Soup

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 cup salsa
• 2 cups frozen corn
• 1 (15 ounce) can black beans, drained and rinsed
• 1½ cups water
• 1 teaspoon ground cumin
• ½ teaspoon dried cilantro
• 1 cup shredded cheddar cheese
• 
  
• Optional Toppings:
• sour cream
• diced tomatoes
• green onions
• cilantro
• lettuce
• diced avocado
• tortilla strips

Instructions

1. Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
2. In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
3. Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.

Texas Caviar

Texas Caviar {Mom Riedel}

1/2 LG Purple Onion, chopped
2 Med Tomatoes
2 LG Avocados
1 can Black Beans
1 can shoepeg corn
2 teaspoons garlic powder
1/4 cup zesty Italian Dressing

Avocado Shrimp Salad

Avocado Shrimp Salad Recipe

Author: Six Sisters Stuff

Prep time:  10 mins

Total time:  10 mins

Serves: 6

 

Ingredients

• 1 lb mini cooked shrimp, peeled and deveined
• 1 medium tomato, diced
• 1 hass avocado, diced
• 1 jalapeno, seeds removed, diced fine
• ⅛ cup chopped red onion
• 2 limes, juiced
• 1 tsp olive oil
• 1 tbsp chopped cilantro
• salt and fresh pepper to taste

Instructions

1. In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let it marinate at least 5 minutes to mellow the flavor of the onion.
2. In a bowl combine the shrimp, avocado, tomato, jalapeño and cilantro. Combine all the ingredients together. Add salt and pepper to taste.

CHICKEN SALAD CROISSANT SANDWICHES

CHICKEN SALAD CROISSANT SANDWICHES 

INGREDIENTS 
4 cups cooked, shredded chicken
1 1/2 cups chopped celery
1 1/2 cups red grapes, halved
2 green onions, thinly sliced
1 cup mayonnaise
1/4 cup sour cream or ranch dressing
2 Tablespoons fresh dill, chopped
1 teaspoon black pepper
1 teaspoon salt
juice of 1 small lemon
8 Croissant rolls

 INSTRUCTIONS 
Add the chicken, celery, grapes and green onion to a large bowl. Toss to combine. Set bowl aside.

In a small bowl, add the mayonnaise, sour cream, chopped dill, pepper, salt and lemon juice. Whisk together until combined. Pour the dressing over the chicken mixture. Stir until combined.

Cover and refrigerate 6 hours or overnight.

Slice each croissant roll in half. Spread 1/2 cup of chicken salad over bottom half. Top with the other half. Serve and enjoy!

Mediterranean Chicken Pita Tacos

Mediterranean Chicken Pita Tacos

Ingredients:
Pita Bread
Cooked Chicken
Chopped tomato
Chopped cucumber
Red onion, slivered
Feta Cheese
Tzatziki Sauce

Serve each pita with a generous spoonful of tzatziki sauce along the bottom, top with cooked chicken, cucumber, tomato, and red onion. Serve with additional tzatziki sauce for dipping!

Tzatziki Sauce: 
1 cucumber, peeled, deseeded and grated
2 heaping TB plain Greek yogurt
1/2 clove garlic
dash of salt
1 tsp red wine vinegar
1/2 tsp dried dill weed

Peel cucumber and slice in half horizontally. Scrape seeds out with a spoon and carefully grate using a mix of small and large holes of a cheese grater. Place grated cucumber in a fine mesh colander and using the back of a spoon press out as much moisture as possible. Scoop cucumber into a clean kitchen towel and wring out remaining moisture. Place cucumber into food processor with remaining tzatziki ingredients and pulse until smooth.

Yogurt Cake

Yogurt Cake {Pierina Stutz}

Cake
1 White Cake Mix
2 Low Fat {Berry Flavored} Yogurts
4 Egg Whites {Approximately}

Follow Cake Mix instructions.
Substitute Oil for Yogurts.
Substitute Egg Whites for Whole Eggs.

Icing
1 Tub Cool Whip
2 Low Fat {Berry Flavored} Yogurts

Whip together. Top on cooled cake.

Cafe Rio Sweet Pork Salad

Cafe Rio Sweet Pork Salad {Six Sisters'}

Flour Tortillas
White Rice
Seasoned Black Beans
Sweet Pork**
Romaine Lettuce
Pico de Gallo
Guacamole
Sour Cream
Cheese
Cilantro Ranch Dressing**


Cilantro Ranch Dressing
1 Packet TRADITIONAL Hidden Valley Ranch Mix
1 c. Mayonnaise
1 c. Buttermilk {can sub: 1 c. regular milk + 1 tsp vinegar}
 2 Tomatillos, husked & diced
1/2 bunch Cilantro
1 clove of Garlic
1 Lime
1 Jalapeno

Mix together in a blender

Sweet Pork
3 lbs. Pork Roast
16 oz. Chunky Salsa
1 Can of Dr. Pepper/Coke
2 c. Brown Sugar

Put pork in slow cooker and fill halfway with water. Cook 4 hours on high. Drain water, cut pork in thirds, mix together sauce and pour on top. Cook 4 more hours on low. Drain liquid and shred meat. Save a little liquid and mix it in with the pork.

Grandma Ivers Clam Chowder

Grandma Ivers Clam Chowder

2 med. onions, chopped
2 T. butter
1 1/4 C. chicken broth
2 C. potatoes, peeled and diced
1 bay leaf
1/4 tsp. salt
2 (7 oz.) cans minced clams
1 (16oz.) can whole corn
2 c. whole milk
salt and pepper to taste

Sauté onions in butter till soft, but not brown. Add chicken broth, potatoes, bay leaf, salt and clams. Cook covered for 15-20 minutes, or until potatoes are tender. Add corn and milk, heat through. Serves 6-8. Serve with Oyster Crackers or crusty french bread.

Some helps from Lee Ann: I usually use half whipping cream and half whole milk. Helps it thicken up better. We like the clam flavor, I do not drain the clams. I am not much of a dicer either, I just give the potatoes a good rough chop. Yum!

Lemon Fusilli with Spinach

Lemon Fusilli with Spinach {Lindsey Eberhart} 

1 tablespoon good olive oil

1 tablespoon minced garlic (2 cloves)

2 cups heavy cream

2 lemons

Kosher salt and freshly ground black pepper

1 pound dried fusilli pasta (or rotini)

1/2 pound baby arugula (or spinach or a mix of the two- arugula is a bit more bitter but adds a nice bite)

1/2 cup freshly grated Parmesan

1 pint grape or cherry tomatoes, halved (I like more- like a pint and a half or two!)

Directions

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, and tomatoes. Toss well, season to taste, and serve hot.

Serve with steamed broccoli, grilled asparagus, whatever yummy veggie. 

If we are feeling like adding more carbs, a nice crusty bread works too. 

It's delicious!  This makes enough for 8 adults. Leftovers are fought over. Enjoy!!!!

Black Bean Taco Soup

Black Bean Taco Soup {Six Sisters' Stuff}

Ingredients:

1 lb ground beef (or ground turkey tastes so good in this recipe too!)
1 medium onion, chopped
1 package mild taco seasoning mix
1 16 oz can corn (undrained)
1 16 oz can black beans, drained and rinsed (you could use kidney beans or pinto beans)
1 14 oz can stewed tomatoes
1 14 oz can diced tomatoes
1 8 oz can tomato sauce
1 4 oz can diced green chilis
tortilla chips
Other taco toppings you like (cheese, sour cream, avocado, etc)

Directions:
Brown meat and onion, drain.
Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chilis. Simmer on low heat for 20 to 30 minutes.
Serve with tortilla chips and your favorite toppings.

This makes an easy freezer meal too! After cooking, let soup cool down and then dump into a gallon-sized Ziploc bag or other freezer container. When you want to eat it, let it thaw in the fridge for 24 hours and then simmer on the stove until heated all the way through or microwave until heated all the way through. You could also put it in your crock pot and cook on low for 2-3 hours to re-heat it.

Stuffed Mushrooms {Mom Stutz}

Stuffed Mushrooms

Ingredients:
Mushrooms
Cream Cheese
Ground Sausage
Fresh Parmesan Cheese
Bacon Bits

Directions:
Room steams and clean mushrooms. Cook Sausage and drain. Mix together Sausage and Cream Cheese. Stuff mixture in mushrooms. Sprinkle with cheese and bacon bits.

Cook at 350 for 15-20 minutes

Black-Eyed Pea and Sausage Chili

Black-Eyed Pea and Sausage Chili {eMeals}

1 lb sausage 

1 large onion, chopped

1 bag frozen black-eyed peas

1 bag frozen corn

2 cans beef broth

2 cans tomato sauce

1 T dried oregano

2 t garlic powder

1/2 t pepper

1/2 t salt

In a large pot, combine sausage and onion. Cook until browned, drain. Add remaining ingredients. Simmer 30 min. 

California Grilled Chicken Green Salad

California Grilled Chicken Green Salad {eMeals}

1.5+ lbs boneless chicken breast
Italian dressing
1-2 bags salad mix
3/4 c dried cranberries
Mandarin oranges
2-4 oz crumbled feta cheese
2.25 oz bag pecan pieces, lightly toasted
(Balsamic vinaigrette dressing)


Marinate chicken in italian dressing 1 hour-overnight. Cook on grill until no pink remains. Wrap in foil; let meat rest 10 min; slice into strips.

Combine lettuce, dried cranberries, mandarin oranges, feta and toasted pecans. Divide into 4-6 salad servings; place chicken strips on each. Serve dressing with salad.

Mexican Lasagna

Mexican Lasagna {eMeals}

1 lb ground beef
15 oz can Jalapeno ranch-style beans
10 oz can tomatoes & green chilies-drained
 (1 t garlic powder, 1⁄2 t salt, 1⁄2 t pepper)

10 oz can cream of celery soup
10 oz can cream of mushroom soup
10 oz can enchilada sauce

15 corn tortillas
3 c fiesta blend cheese, divided
1 med tomato, chopped
1⁄4 c fresh cilantro, chopped
1 avocado, peeled and chopped
sour cream {optional}

Heat oven to 350°. In large skillet, brown ground beef until done and crumbly; drain. Stir in beans, tomatoes, garlic powder, salt and pepper; set aside. In a saucepan, combine soups and enchilada sauce; stir and heat through. Spoon 1⁄3 of sauce in bottom of greased 9x13" baking dish. Top with 3 corn tortillas; sprinkle with 1 c cheese. Spoon half of meat mixture over cheese. Repeat layers. Sprinkle with chopped tomatoes and cilantro. Bake 30 min. Top with chopped avocado before serving. 

1/3 Sauce
Tortillas
1 Cup Cheese
1/2 Meat
------------
1/3 Sauce
Tortillas
1 Cup Cheese
1/2 Meat
------------
1/3 Sauce
Tortillas
1 Cup Cheese
Tomato & Cilantro

Smoked Sausage Tomato-Basil Linguine

Smoked Sausage Tomato-Basil Linguine  {eMeals}

14 oz pkg smoked sausage
2 large tomatoes, coarsely chopped 
8 oz cheddar cheese
1/2 cup olive oil
1/4 t salt
1 T dried basil
2 cloves garlic, minced
8-16 oz linguine pasta, cooked

In a large bowl, combine tomatoes, cheese, oil, salt, basil and garlic. Let stand at room temperature 30 min to 11⁄2 hours. Cut sausage into 1” pieces. Sauté until browned and slightly crispy. At serving time, add hot, cooked pasta; toss well.