Old Time Stew

2 lbs stew meat
1 T oil
4 cups boiling water
1 T lemon juice
1 t Worcestershire sauce
1 clove garlic
1 onion sliced
1 T salt
2 bay leaves
1/2 t pepper
1 t sugar
1/2 t paprika
Dash of allspice

Serving day
1 lb carrots
3-4 potatoes
1-2 cups frozen peas

Brown meat in oil. Add rest of ingredients and cook 1-2 hours, until meat is tender. Freeze.

Serving day:
Thaw completely and place stew in stockpot. Add veggies and simmer 1-2 hours, until veggies are tender. If desired, some of the liquid may be thickened with flour and poured over the meat and veggies.

Pork souvlaki (kabobs) and spinach spanakopita

Pork kabobs
Directions: Cover with foil. Heat in 350 oven on cookie sheet for 20 minutes.

Ingredients (serves 6):
1/4 cup olive oil
2 tbsp lemon juice
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp salt
1 1/2 lb pork tenderloin cut into cubes
Sauce:
1 (6 oz) container plain Greek yogurt
1/2 cucumber peeled, seeded, grated
1 tbsp olive oil
2 tsp white vinegar
1 clove garlic, minced
1 pinch salt
6 wooden skewers

(From: http://bit.ly/1dtC0y7)

Spanakopita
Directions: Heat in 350 oven for 30-40 minutes or until crust is golden

Ingredients:
2 pounds spinach, steamed, squeezed, drained, and chopped
1/2 cup feta, crumbled
1/2 cup ricotta
1/4 cup parsley
1/4 cup green onions
2 eggs, lightly beaten
1/4 cup olive oil
12 sheets phyllo dough

(From: http://bit.ly/L1boYX and http://bit.ly/1am638h)

~Snapp family

Ginger Garlic Chicken

3 Skinless, boneless chicken breasts

1 (2 inch) piece fresh ginger root
1/3 c coconut oil
2 1/2 t pressed garlic
1/3 c Hoisin Sauce

Directions  

1. Slice the chicken breasts into strips across the grain, and set aside. Peel and grate the ginger root and set aside.

2. Heat the coconut oil in a wok over medium-high heat until the oil is melted and hot. Stir in the ginger and garlic, and cook and stir for about 20 seconds, to release the flavor. Toss the chicken strips into the hot oil, and scoop the hoisin sauce over the chicken. Cook and stir for 5 to 7 minutes, until the sauce coats the chicken and the meat is no longer pink inside.
3. I usually add carrots and broccoli.
   
   For freezing just crockpot on low for 4-5 hours.  Serve with rice.

Stuffing-Topped Pork Chops

1 - 6 oz. package pork or chicken stuffing mix
6 pork chops (about 3/4" thick)
Salt
Onion Salt
Ground black pepper
1 T. canola oil
1 - 10.75 oz. can condensed cream of mushroom soup
1/3 C. milk

Make stuffing according to package directions and set aside.  Season pork chops with salt, onion salt and pepper.  Heat oil in skillet and brown the chops on both sides (only takes a few minutes per side).  Place chops in a baking dish and spoon 1/2 C. of the stuffing mix on top of each chop.  Mix the soup with the milk in a small bowl and pour over the pork chops.  Cover with aluminum foil and bake in pre-heated 350 degree oven for 35 to 40 min. or until pork chops are not pink.  Serves 6.

This can be served with rice or potatoes if desired.

Label:  Thaw completely in refrigerator.  Remove foil.  Mix the soup and milk  together and pour over the pork chops.  Replace foil and bake 40 min. or until done.

No Fuss Baked Chicken

4 boneless chicken breasts
1 cube butter, melted
Corn Flakes, Crushed
Lawry's Seasoned Salt
Lemon Pepper (optional)
Herbs de Provence
Parmesan Cheese

Place  crushed corn flakes in a ziploc bag. Lightly butter or spray a  foil lined baking sheet. Dip chicken in melted butter, then place in bag and shake to cover with crumbs, coating each side well.  Season with seasoned salt, herbs and Parmesan cheese to taste. Place chicken on baking sheet and bake at 365 for 35-40 minutes.

Burrito Pie

Ingredients

• 2 lbs ground beef
• 1 onion, finely chopped
• 2 teaspoons minced garlic
• 1 (4 ounce) can diced green chiles, drained
• 1 (10 ounce) can diced tomatoes, drained
• 2 (16 ounce) cans refried beans
• 12 (8 inch)  flour tortillas
• 1 (16 ounce) jar red enchilada sauce 
• 12 ounces shredded cheddar cheese

Instructions

1. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute until onions are translucent (about 5 more minutes). Drain any excess fat, if desired. Mix in the green chile peppers, tomatoes, and enchilada sauce. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.

2. While meat mixture simmers, spread a thin layer of refried beans on one side of each tortilla. Set aside.

3. In the bottom of the casserole dish(es), spread a thin layer of the meat mixture. Cover with a layer of tortillas that have been smeared with the refried beans, followed by more meat mixture, and then a layer of cheese. Repeat tortilla with refried beans, meat, and cheese pattern until all the tortillas are used up. Topping off the casserole with a layer of meat mixture and cheese.

Label:  Thaw for 24 hours.   Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.