Sweet Curry Chicken (from Jenni Gines)

Sweet Curry Chicken

4 large chicken breasts
1  cube butter (1/2 cup)
1/2 cup honey 
1 tsp curry powder
1 tsp mustard 
1 tsp sat 

Melt the butter and honey together, then stir in the curry, mustard and salt. Pour the sauce over the chicken breasts. Bake in a 9x13 pan at 375 for 40-50 min or cook in a crockpot on low for 3-4 hours. 
When done cooking, shred the chicken so it can soak up the sauce. Serve over rice and veggies. 
**when using my crockpot I will put in 6 chicken breasts (or a bunch of chicken tenders) and double the sauce recipe

Won Ton Salad (from Lydia Giles)

Won Ton Salad

Salad

2 heads lettuce
Green onions
Slivered almonds
Sunflower Seeds
Fried won tons

Mix salad ingredients together and just before serving, toss with dressing.

Dressing

4 tsp. sugar
1 tsp. pepper
6 tsp. apple cider vinegar
4 tsp. Accent(flavor enhancer)
2 tsp. salt
1/2 cup + 3 tsp. oil

Roasted Tomato Pasta (from Jodi Fulks)

 Roasted Tomato Pasta

16 oz. whole wheat pasta of choice

12 roma tomatoes or carton of grape tomatoes

1/2 cup olive oil

1/2 cup minced, fresh basil or 1 T. dried

1/4 cup minced, fresh oregano or 1 T dried

2 T minced, thyme or 2 tsp dried

1-2 tsp. salt

1 tsp. pepper

1 tsp. minced garlic

1 tsp. red pepper flakes

1/4 c grated parmesan cheese

1.    Prepare pasta according to package directions.  Set aside.  Meanwhile, prepare tomatoes.

2.    Cut roma tomatoes in half and place on large baking sheet.  If you are using grape tomatoes, there is no need to halve them.  Place remaining ingredients, except cheese, on baking sheet and stir tomatoes around to mix herbs and seasoning. 

3. Broil for 5-7 minutes or until tomatoes are softened and slightly roasted.  Pour entire mixture over pasta.  Use a rubber scraper to get every bit of seasoning from the baking sheet.  Sprinkle with cheese and serve.  Makes 8 servings. 

Flat French Bread (from Cami Wardle)

This is the fastest, easiest, and yummiest bread recipe. We love making it on Sundays and using leftovers for French toast later in the week. 

FLAT FRENCH BREAD

Ingredients:

2 tablespoons yeast

2 cups warm water

1 tablespoon sugar

2 teaspoons salt

4 cups flour

1/3 cup melted butter

In mixing bowl, dissolve yeast in warm water. Let sit for a few minutes. Add sugar, salt and flour. Mix, with the dough hook, for 8 minutes on medium speed. Scrape sides of bowl, if necessary, midway. Let dough rest until double in bulk (about 45 to 60 minutes.) 

Grease a 9" x 13" glass pan with shortening. Preheat oven to 400 degrees. Throw dough out onto floured surface and form into a log. Place in glass pan and press flat to edges. Pour melted butter over dough, covering entire surface. Bake for 20 - 25 minutes. Let cool for a few minutes, then turn bread out onto cutting surface. Slice!

Lasagna (from Tawnie Oliverson)

Lasagna 

This recipe makes one large 9 x 13 casserole dish of Lasagna.  Enjoy!

Meat Sauce:

2 lbs. Ground beef

1 tsp garlic powder

2 tbsp. Parsley flakes

2 tbsp. Basil

2 tbsp. Oregano

1 tsp salt

2 cans (14.5 oz) petite diced tomatoes

2 cans (8 oz) tomato sauce

Lasagna noodles (you will need six)

1 1/2 containers (16 ounce) of cottage cheese

2 slightly beaten eggs

1 tsp pepper

2 tbsp Parsley flakes

2 tbsp Basil

2 tbsp Oregano

Grated mild cheddar cheese

Grated mozzarella cheese

Brown hamburger and drain fat.  Add spices, diced tomatoes and tomatoes sauce.  Simmer, uncovered, for approx. 45 minutes until sauce thickens, stirring occasionally.  

Cook noodles and drain.  Rinse in cold water.  Combine cottage cheese with slightly beaten eggs and spices.  

Line three lasagna noodles in bottom of 9x13 baking dish.  

-Spread half the cottage cheese mixture over the noodles.  

-Sprinkle grated mild and mozzarella cheeses over the cottage cheese.  

-Add half the meat mixture over the cheese.  

Repeat layers.  Bake in 375 degree oven for 30 minutes.