Whole Wheat Pancakes

1-1/2 Cups Whole Wheat Flour

1/2 Cup Rolled Oats

2 Tbsp. Brown Sugar

1/2 tsp. baking soda

1/2 tsp. baking powder

2 Tbsp. dry milk

2 Tbsp. wheat germ

(if you don't have the last two ingredients, don't let it keep you from making the pancakes)

Mix all dry ingredients first, then mix in the other.

2 eggs

1 tsp. vanilla

2 Tbsp. oil (I like to use Walnut oil/but don't use Olive, you a lighter colored oil like Canola)

1 Cup milk, maybe more

Mix thoroughly.

Goulash

Goulash

2 lbs. ground meat (I have used ground beef, turkey, a mixture…your preference)

Italian Seasoning

2 Cans tomato sauce

2 Cans diced tomatoes

2 Cans corn (or 3+ cups of frozen)

2 Cans water (may need to add more later)

3 Bay leaves

Soy Sauce (appox. 1 Tbsp)

Worcester sauce (approx. 2 Tbsp)

Brown Sugar (up to ¼ cup, I add slowly)

2+ Cups dried elbow macaroni noodles

Brown meat and season with salt, pepper, garlic powder, onion powder…whatever you like. Drain meat, add tomato sauce and diced tomatoes, bay leaves, Italian seasoning, a few dashes of soy sauce, Worcester sauce, and brown sugar. Let simmer for 30 minutes to an hour. Add noodles and cook approximately 30 minutes. Do not overcook with the noodles or it gets mushy.

I use a whole box of the barilla noodles, the original recipe calls for 2 cups.

Pasta Salad

This is a great pasta salad to take to an outdoor party or picnic because it does not have mayo!

12 oz. tricolor rotini (just to make it pretty...any other pasta will do)

1 c. sugar

1/2 c. oil

3/4 c. apple cider vinegar + 2 Tbsp

chopped up veggies of your choice: green pepper, carrots, celery, onions, tomato

McCormick's Salad Supreme Seasoning

Cook and drain rotini. Cool. Add chopped veggies to the pasta. Mix sugar, oil, and vinegar and pour over veggie and pasta mixture. Add about 3-4 Tbsp Salad Supreme Seasoning and mix again. Chill at least 4 hours, but overnight is better.

24 Hour Atomic Salad

24 Hour Atomic Salad

3 Large garlic cloves minced
1/4 t dry mustard
1 t salt
1/2 t pepper
2 T lemon juice
2 T Parmesan cheese
1/2 Cup salad oil (I used Olive, but guess you could use Canola)
1/2 lb. fresh spinach (I used a 9 oz. bag)
2 other kinds of lettuce (I just used one more bag of something else)
Cherry Tomatoes
Croutons

Mix first 7 ingredients in the bottom of a large bowl. Taste for additional garlic or dry mustard. Place spinach and other lettuce on top of mixture. DO NOT TOSS. Cover and refridgerate 24 hours. When ready to serve, add tomatoes and croutons, then toss.

Cider Pork Chops

4 Pork Chops (any style you like...but bone-in keeps it moist)
Flour to coat
Season to taste
1 Cup packed brown sugar
1 Cup apple cider (I use juice)
1 Cup raisins (optional)

Coat chops with flour and seasoning. In large skillet, brown each side (approximately 2 minutes each). Slice apples and layer your 9x13 baking dish with your apples. Place browned chops on top of apples. Top chops & apples with brown sugar followed by juice then raisins.

Bake at 350 for 30 minutes...longer if you have thicker pork chops.

Quick Turkey Tacos

1 lb. Ground Turkey
1 Can Black Beans
1 Can Whole Kernel Corn (or 1-1/2 Cups frozen)
1 Can Rotel
1/2 packet McCormick (or any other brand) chili mix
MJ Cheese
Tortillas

Brown turkey and season however you wish (garlic powder, onion powder, salt, pepper). Add the remaining ingredients and simmer.

Spoon onto tortilla and top with cheese.

This makes for a VERY fast dinner.

Throw-It-In Veggie Soup

Got this easy one from a friend. You'll need some stew meat and a large can of tomato juice (not V-8 or tomato sauce). Simmer meat for 30 minutes in some water. Then add the juice and veggies you like: cabbage, mushrooms, peppers, potatoes, anything! Add any spices like salt and some garlic powder. Simmer for three hours. Freezes great too!