Orzo Pasta with Parmesan

ORZO PASTA with PARMESAN
*really good, great base to add anything you want to and spice it how you want although it is great plain

1 tablespoons butter
1 cup uncooked orzo pasta
1 (14.5 ounce) can chicken broth/vegetable broth
1/4 - 1/2 cup grated Parmesan cheese
1/8 cup chopped fresh basil
pepper to taste

Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned. 
Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.  Mix in Parmesan cheese and basil. Season with salt and pepper.

Note - if you want this to be a main dish then add some blanched spinach or roasted peppers or mushrooms or broccoli, etc

Creamed Peas

CREAMED PEAS
*this is not the best creamed peas, it is designed to use milk which I usually have on hand instead of cream - there are better recipes but this is super easy, cheap and less fat

2 C frozen peas, thawed
2/3 C water
3 Tbsp butter
2/3 C milk
1 Tbsp cornstarch
1 tsp sugar
dash of garlic salt
dash of onion salt
dash of cumin

Place peas and water in a pan and bring to a boil.  Add butter.  In a separate bowl combine milk, cornstarch and sugar.  Add milk and seasonings to the peas and cook until thick (a few minutes)

Zucchini Casserole

ZUCCHINI CASSEROLE

6 medium zucchini
1/2 C chopped onion
1 C cottage cheese
1 C Monterey Jack cheese
2 eggs, beaten
1 C soft bread crumbs
3/4 tsp dill weed
dash of garlic salt/onion salt

Wash, peel and dice zucchini.  Simmer for 5 minutes in salt water with onion.  Drain and place in 1 1/2qu casserole dish.  Combine other ingredients (except bread crumbs) and pour over the zucchini.  Sprinkle with bread crumbs.  Bake at 350 for about 15 minutes.

Note - I really like this with the original recipe but sometimes the kiddos refuse the chopped up zucchini so...
I'll shred the zucchini and lightly stir everything together leaving the cottage cheese mix mostly on top (even the bread crumbs) and then top it with a few more bread crumbs.

Rice Pilaf

RICE PILAF

1 C onion, chopped
1/4 - 1/2 C mushrooms, chopped
1/2 C green pepper (I use a frozen mixture of roasted peppers)
2 cloves garlic, minced
1 Tbsp butter
1 1/2 C rice
3 1/4 C water with bouillon or chicken broth/vegetable broth for vegetarian
3/4 - 1 C shredded cheddar cheese
1/2 C mozzarella cheese

In sauce pan cook onion, mushrooms, pepper, and garlic till tender.  Add water (chicken broth), rice and bring to a boil.  Cover and simmer for about 15-20 minutes or till rice is cooked.  Remove from heat and stir in cheese.

I know this is often considered a side dish but we love it as a main dish.  Serve it with some carrots or broccoli and rolls!  This recipe make enough for a bigger family.  Cut it in half if you only need a little.

Grape Salad

GRAPE SALAD
*This is really more like a dessert

4 lbs of seedless grapes (green or purple)
1 (8oz) package of cream cheese
1 (8oz) container sour cream
1/2 cup white sugar
1 tsp vanilla extract
4 ounces chopped pecans

1/4 C brown sugar 

Wash and dry grapes. In a large bowl, combine cream cheese, sour cream, vanilla, and white sugar. Add grapes and mix until evenly incorporated. Sprinkle with most of the brown sugar and pecans.  Mix and then cover with the left over brown sugar and pecans.  Refrigerate until serving. 

Note - I have seen this salad with a lot more brown sugar so if you feel like you need more....

Festive Holiday Salad

FESTIVE HOLIDAY SALAD
(original recipe from Grandma)

2 pkg (3oz) strawberry jello
1 C boiling water
1 pkg (10oz) frozen strawberries
1 large banana
1 can (8oz) crushed pineapple
1 can whole cranberry sauce

Combine jello and water.  When jello is dissolved at strawberries and stir until berries thaw.  Add banana, pineapple (undrained) and cranberry sauce.  Pour half of jello mixture in a 9x13 pan and cool quickly.  Don't cool the other half.  When it is fairly firm (but the other half is not firm) spread sour cream on top of of the chilled half.  Pour rest of the jello mixture over the sour cream layer and refrigerate till firm.

NOTE
Can use a thick whipping cream instead of sour cream for a dessert like taste.  Also use raspberry jello and frozen raspberries for a change.

Blueberry Salad

BLUEBERRY SALAD
recipe from Grandma

2 pkg (3 oz) Grape Jello
2 C boiling water
1 can (15oz) crushed pineapple & juice
1 can (21oz) blueberry pie filling

Topping
1 pkg (8oz) cream cheese
1/2 C sugar
1 pkg (8oz) sour cream
1 tsp vanilla
1/2 c nuts (optional)

Dissolve jello in hot water.  Add other ingredients and mix together.  Pour into a 9x13 pan.  Refrigerate till firm.  Spread topping on top of jello mixture.  Keep refrigerated.