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• 5 hard-boiled eggs, finely chopped
• 1/2 small onion, finely chopped
• 1/4 cup mayonnaise
• dash of curry powder
• salt & pepper, to taste

Instructions:

1. In a bowl, combine all ingredients and mix well. Use for sandwiches, or serve filling on its own.

• 6 potatoes, peeled and cut into pieces
• 3/4 cup mayonnaise
• 1 small onion, chopped
• 2 radishes, chopped
• 1 tsp. prepared mustard
• 1/4 tsp. curry powder
• salt & pepper, to taste

Instructions:

1. In a large saucepan, boil potatoes covered in water for 15-20 minutes, until they’re just cooked. Drain, and allow cool. Cut into bite-size pieces.
2. In a large bowl, combine mayonnaise, onion, radishes, mustard, curry powder, salt & pepper. Add potatoes and toss to coat. Chill before serving.

• 1 lb. ground beef
• 1 can Cream-of-Mushroom soup
• 1/2 cup raw, white rice
• 1 can Tomato soup
• 1 small onion, finely chopped
• seasoning salt, to taste

Instructions:

1. Mix ground beef with rice, seasoning salt, and onion. Roll into balls and place in 9×13″ baking dish, evenly spaced.
2. In a separate bowl, mix tomato soup and cream-of-mushroom soup. Pour mixture over meatballs.
3. Cover dish with foil.
4. Bake for 1 hour at 350*F.

* Best served with mashed potatoes.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 can Tomato soup
• 1 small onion, finely chopped
• 1 small bottle KRAFT Catalina Salad Dressing
• 1/2 cup water
• 1 each, red & green bell pepper, chopped

Instructions (CROCKPOT Method):

1. Chop chicken into halves or thirds
2. Layer: Chicken, Peppers, Onion
3. Pour enough sauce over to moisten everything
4. Second Layer: Chicken, Peppers, Onion
5. Add more sauce.
6. Turn on LOW and cook for 8 HOURS

Instructions (OVEN Method):

1. Same preparation
2. Bake at 300*F for 3 hours, covered.

This is my very OWN recipe!

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Ingredients:

• 6 mild Italian sausages, casings removed, crumbled & browned
• marinara sauce
• “Shells” pasta
• 1 each, red & green bell pepper, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced

Instructions:

1. Crumble sausage into a skillet and brown; drain fat.
2. Meanwhile, cook pasta according to package directions; drain.
3. Fry peppers until mostly soft, then add onions & garlic, and continue frying until onions are translucent.
4. Mix together the sausage, pasta, and veggie-mixture, and marinara sauce in a large bowl. Serve warm.

Optional: You can shred some Mozzarella cheese and mix it into the whole thing, or just top the casserole with it.

• 1/2 cup finely chopped almonds
• small handful of finely chopped cashews
• breadcrumbs
• garlic powder
• Italian seasoning
• grated Parmesan cheese
• curry powder

Ingredients (Egg mixture):

• 2 eggs
• a little 4% (homogenized) milk

Instructions:

1. Tenderize porkchops. Combine all dry ingredients in a large ZIPLOC storage bag. Combine egg & milk in a small bowl.
2. Dip porkchops in egg mixture, then shake in dry mix. Place on a baking stone / cookie sheet.
3. Bake at 375*F for 40 minutes.

• 1 (28oz.) can crushed tomatoes
• 1/3 cup olive oil
• 3 cloves garlic, crushed
• 1 tsp. granulated sugar
• 1 Tbsp. dried Parsley
• 2 tsp. dried Basil

Instructions:

1. In deep skillet, add all ingredients. Cook over medium-high heat until boiling, stirring occasionally.
2. Reduce heat to medium-low; cook until sauce is thickened, about 15 minutes.

**** PEANUT WARNING! ****

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Ingredients:

• 2 cups quick-cooking Oats
• 1/2 cup margarine
• 1/2 cup packed brown sugar
• 1/2 cup honey

• 1/2 cup semi-sweet chocolate chips
• 1/4 cup peanut-butter

Instructions:

1. Combine first 4 ingredients, and microwave for 4-5 minutes, or until bubbly. Stir twice while cooking. Spread in a lightly-greased 8×8″ baking dish; cool completely.
2. Topping: Combine chipits and peanut butter, and microwave for 1.5 – 2 minutes. Stir, and spread over the top of the cooled base (see above). Cool.
3. Cut into 16 two-inch squares & serve.

• 4-6 Tilapia fillets (from your grocer’s fish counter)
• SHAKE ‘N BAKE Original Coating mix
• water

Instructions:

1. Dip Tilapia fillet in water, and then put it in the Shake ‘n Bake bag and coat with crumbs.
2. Place fillets on a baking stone. Bake at 400*F for 35 minutes.

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This is a nice kind of fish for those who don’t really care all that much for fish, as it isn’t too “fishy” tasting.

We serve this with LIPTON SIDEKICKS Noodles, and a vegetable.