Recipes to Share


Here you will find a collection of the recipes.  We are always looking for fun and healthy ideas, using easily accessible ingredients. Simply click the title of any recipe for a printer-friendly version.



  • 4 skinless, boneless chicken breast halves - cubed          
  • 1 large red bell pepper, cut into 2 inch pieces
  • 1 large green bell pepper, cut into 2 inch pieces 
  • 1 yellow squash cut into 1/2 in slices
  • 1 onion, cut into wedges
  • small mushrooms (optional)
  • 1 cup barbeque sauce
  • skewers

Directions

  1. Oil grill grate and preheat grill on high
  2. Skewer chicken & veggies, alternating colors
  3. Put kabobs on hot grill & brush with barbeque sauce. 
  4. Cook on high for 15 minutes, or until chicken juices run clear.Turn frequently & brush with sauce.


  • 4 skinless, boneless chicken breast halves
  • Steak seasoning to taste
  • 8 ounces rotini pasta
  • 8 ounces mozzarella cheese, cubed
  • 1 red onion, chopped
  • 1 head romaine lettuce, chopped
  • 6 cherry tomatoes, chopped
Directions:
  1. Preheat the grill for high heat. Season both sides of chicken breast halves with steak seasoning
  2. Lightly oil the grill grate. Grill chicken 6 to 8 minutes per side, or until juices run clear. Remove from heat, cool and cut into strips
  3. Meanwhile, place the rotini pasta into a large pot of lightly salted, boiling water. Cook 8 to 10 minutes, until al dente. Drain and rinse with cool water to cool.
  4. In a large bowl, mix together the cheese, onion, lettuce, and tomatoes. Toss with cooled chicken and pasta to serve.


  • 2 (14.5oz) cans Italian stewed tomatoes, undrained
  • 1 (14.5oz) can chicken broth
  • 2 tablespoons vegetable oil
  • 1 teaspoon Italian seasoning
  • 1 (12oz) package pasta


Directions:
  1. In a large saucepan, combine the tomatoes, broth, oil and Italian seasoning. Bring to a boil. Add pasta. Reduce heat; cover and simmer for 16-18 minutes or until pasta is tender, stirring occasionally.


  • 4 pork chops
  • 1 (10.75oz) can condensed cream of celery soup
  • 3/4 cup milk


Directions:
  1. Preheat oven to 350 degrees Fahrenheit
  2. Place pork steaks in a 9x23in baking dish
  3. In a medium bowl mix together soup and milk. Pour mixture over steaks.
  4. Bake uncovered for 30-40 minutes or until internal temperature of the pork reaches 160 degrees Fahrenheit


  • 4 ounces farfelle pasta
  • 2 cups water
  • 1 tablespoon chicken bouillon granules
  • 1/4 cup canned green peas
  • 1 teaspoon butter
  • 1 teaspoon crushed red pepper flakes (optional)

Directions:
  1. In a small pot cook the farfelle water with the 2 cups of water. Add chicken bouillon and boil until water has reduced.
  2. Stir in butter and peas. Add red pepper flakes if desired.
  3. Serve with sprinkled on top.                                                                                   



  • 2 (14.5oz) cans Italian stewed tomatoes, undrained
  • 1 (14.5oz) can chicken broth
  • 2 tablespoons vegetable oil
  • 1 teaspoon Italian seasoning
  • 1 (12oz) package pasta


Directions:
  1. In a large saucepan, combine the tomatoes, broth, oil and Italian seasoning. Bring to a boil. Add pasta. Reduce heat; cover and simmer for 16-18 minutes or until pasta is tender, stirring occasionally.









    • 1 (14.5oz) can diced tomatoes
    • 1 cup corn
    • 2 tablespoons butter
    • 3 tablespoons flour
    • 1-1/2 milk
    • 1/2 cup shredded Cheddar cheese
    • 1 (4oz) can diced green chillies
    • 1/4 cup salsa

    Directions:
    Melt butter in a saucepan and blend in flour. Stir constantly and cook for 2 minutes. Mix in milk and continue to stir constantly until thickened and smooth. Stir in undrained corn and mix well. Add in remaining ingredients and heat through, but do not boil






    • 2 cups boiling water
    • 1 cup rolled oats
    • 1/4 teaspoon salt
    • 1/2 cup brown sugar
    • 1 banana, mashed
    • 1/4 cup semisweet chocolate chips

    Directions:
    Combine water, oats and salt in a saucepan. Simmer for 5 minutes, uncovered, stirring occasionally. Remove from heat, cover, and let stand for 3 minutes. Stir in brown sugar, banana and chocolate chips for a breakfast even Goldilocks would approve of! 






    • 1 cup shell pasta
    • 1 bunch green onions, chopped
    • 1/2 cup iceberg lettuce, chopped
    • 1 (6 oz) can tuna, drained
    • 1 (15 oz) can sweet peas, drained
    • 1/2 cup shredded Cheddar cheese
    • Salad dressing

    Directions:
    In a medium pot with boiling salted water, cook pasta until al dente. Drain. Put the chopped onions and lettuce in a large mixing bowl. Add the pasta, tuna, peas and cheese. Mix well. Stir in salad dressing to your liking of creaminess and serve.






    • 1 onion, chopped
    • 1 (14.5 oz) can stewed tomatoes
    • 1 (15 oz) can tomato sauce
    • 1 (15 oz) can kidney beans
    • 1 lb ground beef or turkey (optional)
    • 1 pinch chili powder
    • 1 pinch garlic powder
    • Salt and pepper to taste

    Directions:
    In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.  Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 min.



    1 cup uncooked white rice
    1 can condensed cream of chicken soup
    1 7/8 cups water
    1 package dry onion soup mix
    4 skinless, boneless chicken breast halves

    Directions:
    1. Preheat oven to 350 degrees F
    2. Spread rice in the bottom of a 9x13in baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice. 
    3. Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal tightlywith foil. Bake for 1 to 1 1/2 hours.
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