4-6 Pork Chops
  1/2 C Soya Sauce
  1 TBSP Worcestershire Sauce
  4 Cloves Garlic, chopped
  2 TBSP Lemon Juice
  1/2 tsp pepper

• Combine soya sauce, Worcestershire sauce, garlic, lemon juice, pepper and oil into a shallow dish
• Add chops and marinate in the fridge at least one hour
• Preheat oven to 375 and place chops in a roasting pan
• Bake for 40 minutes basting often with the marinade

  4-6 Chicken Breasts
  2TBSP Olive Oil
  1 C Chicken Broth
  1 C Water (or just 2C chicken broth)
  1 C Low Fat Sour Cream
  1/2 Onion, chopped
  1/2 C Mushrooms, chopped
  4 Cloves of Garlic, chopped
  1/4 C Sun Dried Tomatoes, drained
  1 tsp Paprika (or even better, smoked Paprika!)
  salt and pepper to taste

  Cooked pasta to serve over (if desired)

• Lightly salt and pepper one side of the chicken
• Place oil in pan and heat slightly(I use a dutch oven or any oven proof pot as I like just one pot to clean!)
• Place chicken with seasoned side down into the oil.
• Season the unseasoned side
• Cook on stove top until just slightly browned. Flip and do the same for the other side
• Set cooked chicken aside
• Place garlic, onion, and sliced mushrooms in, adding a slight bit of more oil if required, and brow slightly.
• Add the broth and and stir well, mixing in any brown bits from the bottom of the pan
• Add water now if you chose to use the water
• Add tomatoes, paprika and sour cream and mix well.
• Heat mixture. Don't let it boil rapidly as the sour cream rarely likes that!
• Place chicken pieces back in the pot
• Cover and bake 30-45 minutes at 350 until chicken is done.

Serve over pasta of your choice!

      1C flour
    1/2 C sesame seeds
    1 tsp pepper
    1 tsp Chinese five-spice powder
    1 tsp crushed red pepper flakes
    4-5 skinless boneless chicken breasts or thighs cut into chunks
    5 TBSP Oil
    1/4 C Teriyaki sauce

• In a zip-lock bag add the flour, HALF of the sesame seeds, pepper, five-spice, and red pepper flakes
• Place chicken in and shake well to coat
• Head oil in large pan on high
• Place chicken into skillet and brown on both sides (10-15 minutes)
• Reduce heat to low, mix in Teriyaki sauce and remaining sesame seeds.
• Stir until sauce thickens.
• Serve!

    Leftover chopped ham
    1 large onion, minced
    Mushrooms
    2 C shredded cheese
    2 C broccoli
    1 red pepper, chopped
    1 C milk
    4 eggs
    1 tsp dry mustard
    1 tin cream of celery soup
    Bread crumbs to top
    2 Cups cooked pasta of choice

• Preheat oven 350º F.
• Fry up onions and mushrooms slighty in a pan
• You can use fresh or canned and any amount you pefer. I used about 1 cup of fresh chopped
• In a large bowl mix together the broccoli, chopped red pepper, onions, mushrooms and ham. Mix well
• How much ham? how meaty do you like it! I used a lot - about 2 cups
• Add cooked and cooled pasta to the bowl. I usually use broad egg noodles but this time used tortolini - it worked well!
• Add shredded cheese to this and mix carfully but well so the ingredients are evenly spread out.
• In a small blow, mix together the soup, milk and eggs until smooth.
• Add the dry mustard to the wet mixture and mix again
• Place the meat mixture into a well greased casserole dish
• Pat down slightly with a spoon
• Pour wet mixture evenly over the top
• Top with bread crumbs and bake 1 hour at 350

    Crust: :
    1 1/4 cups graham cracker crumbs
    1/4 cup Splenda
    1/4 cup butter, melted

    Filling:
    2 1/2 lbs cream cheese
    1 2/3 cups Splenda
    3 tablespoons flour
    6 large eggs
    1 1/2 teaspoons vanilla
    1/4 cup heavy cream

• Preheat oven to 475 degrees F.
• Make crust:
• mix crust ingredients together and press into a 10-inch springform pan
• Make Filling:
• Beat cream cheese, Splenda and flour in a medium bowl until well mixed and smooth.
• Add eggs and beat until smooth.
• Add vanilla.
• Scrape sides of bowl.
• Mix briefly and add heavy cream. Mix until well blended.
• pour filling over crust.
• Bake 10 minutes at 475 degrees F.
• Turn oven temp down to 200 degrees F and bake for 1 hour.
• Turn oven off and leave Cheesecake in oven for one more hour.
• Cheesecake will be slightly firm to the touch.
• Let cool 15-20 minutes before placing in the refrigerator.
• Refrigerate a minimum of 4-6 hours or preferably overnight before serving

  As with any cheese cake, overmixing or mixing on too high a speed WILL make the top crack!

    3/4 C warm (not hot!) water
    2 1/2 C flour
    2 TBSP sugar
    1 tsp salt
    1 tsp dried reosmary
    1 tsp garlic powder
    1 tsp onion powder
    2 tsp yeast (or around 1 pkg)
    1 small onion, chopped
    1 C sun dried tomatoes, chopped

• Place all ingredients EXCEPT the onion and tomatoes into your bread machine


• Set machine for basic cycle and turn on


• at the "fruit and nut" beep (or 5 minutes before the end of the final kneading process if you don't have that feature) add the onion and tomatoes


• Enjoy warm!

    Loaf :
    1 pound cooked ham
    1/2 pound ground pork
    1 chopped onion
    1 apple, cored and peeled
    1/2 cup oatmeal
    1 clove garlic
    1 tsp dry mustard
    3 TBSP brown sugar
    1/4 tsp allspice
    1/4 tsp nutmeg
    1/4 tsp cloves
    1/2 tsp paprika

    Glaze:
    1/2 cup brown sugar
    3 TBSP water
    1 tsp dry mustard
    3 TBSP Honey
    1 TBSP Vinegar

• Preheat oven 350º F.
• Prepare loaf pan with light coating of cooking spray
• In a food processor, (and you REALLY need the food processor for this step!) grind ham and pork until crumbly and well mixed
• Place in large bowl.
• Place apple, onion, garlic, and oatmeal into the food processor. Grind well and add to mixture in the bowl
• Add all of the remaining ingredients into the bowl and mix well with your hands. Yes, your hands. They work the best at this stage!
• Shape into loaf and add to pan
• Place in oven and cook for 1 hour
• While cooking, mix together the glaze ingredients and baste the loaf 3 or 4 times while baking.

    Base Casserole :
    1 16oz box macaroni
    1 Cup of sharp cheddar cheese
    1 chopped onion
    2 Cups of cubed leftover ham (slices will work too)
    1 cup sour cream
    1 can cream of mushroom soup

    Crust:
    1/2 cup cornflake crumbs
    1/4 melted butter

• Cook the macaroni in a large pot and drain
• Place macaroni into casserole pot and add the ham, onion, cheese, sour cream and mushroom soup.
• Mix together well
• Mix cornflake crumbs and melted butter
• Top casserole with this mixture
• Bake at 350 for 40 minutes.

    Dough:
    3/4 C warm (not hot!) water
    2 TBSP Olive Oil
    1 tsp salt
    2 Cups flour
    1 TBSP Sugar
    1 1/2 tsp yeast (or one package)

    Topping:
    2 Small onions, diced
    3 garlic cloves, minced
    1/4 C Butter
    2 tsp Italian seasoning
    1 C shredded cheese
    2 TBSP grated parmesan cheese

• Place the dough ingredients in bread machine and set on "dough"
• When dough cycle is complete, place dough on a lightly greased pizza pan and pat out to about a 10 inch circle (you can use a cookie tray, I use a spring form pan)
• Cover and let rise in a warm place for 30 minutes until doubled in size
• **I put my oven on to 200 degrees while the dough is in the machine for about 15 minutes. Then I turn it off and use the warm oven later to raise my dough**
• While dough is rising, fry up the onions and butter in a frying pan
• Add minced garlic and Italian seasonings and cook for another few minutes
• With very clean finger-tips, poke the dough leaving very deep indentations about 1 inch apart all over the top
• Spread out the onion, butter and spice mixture over the top of the dough
• Add the cheese
• Bake at 400F for 15-20 minutes until golden
• This is best served hot!

    1/2 C butter
    1/4 C sugar
    1 egg
    2 tsp lemon juice
    1 C flour
    1 C finely chopped nuts

• Cream butter and sugar
• Add one well beaten egg yolk and lemon juice
• Beat well
• Add flour and combine until well blended
• Shape dough into 1 inch balls
• Dip balls in slightly beaten egg white
• Roll in finely chopped nuts
• Place on cookie sheet and make a deep indentation in center with fingertip
• Bake 5 minutes at 350 F then quickly indent a second time
• Bake another 10-12 minutes
• Fill indentation in hot cookies with jelly or jam