Potato Salmon Patties

I doubled this recipe to freeze for later

Ingredients
1 (14.75 ounce) can salmon, drained and flaked
2 eggs, beaten
1/4 cup garlic and herb seasoned dry bread crumbs
1/4 cup dry potato flakes
1 medium onion, minced
1 clove garlic, minced
1/4 teaspoon dried dill weed
1/4 teaspoon celery salt
salt and pepper to taste
2 tablespoons olive oil


Directions
1.In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
2.Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.

Easy Chicken Spaghetti

1 pkg chicken breast
1 can cream of mushroom soup
8 oz. Velveeta Cheese
1 can Mild Rotel
8 oz Spaghetti

Boil your chicken, and shred.

Use broth from chicken to boil your pasta. Drain.

In the mean time, add Velveeta (cubed), cream of mushroom and rotel together over medium heat until melted.
*If you DO NOT like the consistency of tomato's, but still want the flavor of Rotel, use a food processor to puree them and add to the mixture. This is what I did to still give the dish a little spice. And the hubby didnt even know there was tomatos in it...suuweeettt

After that add all ingredients into a baking dish and back for 20 minutes on 375!

Blueberry Brownies

Gross? I think not.

When I had too many blueberries left over from my sons brief interest in them, I decided to puree them and add them to a basic chewy brownie mix.

My husband did not want anything to do with them but, he finally tried one.

They were amazing, and the next morning the "gross brownies" he claimed them to be were missing.

Turns out they were so gross he brought them to work to eat :)



PS. Only use Pampered Chef Stoneware! Booooo to Prrex and glass bakeware!!!

Egg in a Basket

1 piece of *wheat bread

enough butter to lightly spread on both sides of bread

1 egg

salt and pepper to taste

Spread butter on both sides of bread.

Use something to cut a shape out of the center of bread. Use medium heat on stove and place bread on pan, then egg in the middle. Cook enough so that you can flip without egg running too much, then cook both sides of the shape you cut out of the bread.

Serve with fruit. Yummm, egg in a basket!

Easy Pasta Fajoli Soup!

In a hurry, and new something fast to feed a few?

Try this Easy Pasta Fajoli Soup by my mama...

1 lb ground beef cooked
3 cans Minestroni soup (Cambells)
1 can Rotel (Or Tomato Soup)
1 can Black Beans

Add ingredients together, heat and YOUR DONE!

asian style turkey burgers

asian style turkey burgers

1 lb ground turkey
2 cloves garlic, minced

2 tspn chopped onion

1 tsp finely chopped green

1 tspn low sodium soy sauce

2 tspn peeled grated ginger root

4 whole grain hamburger buns

Combine turkey, garlic, onion, green pepper, soy sauce, ginger and salt and pepper to take in a large bowl. FDivide turkey mixture into 4 portions and shape into patties.

Grill 6 to 8 minutes per side or until done (365 degrees). Serve on buns.

Serves 4

Recipes of the Day: 30 Minute Almond Chicken & Cheest Rice & Corn Cassarole

30 Minute Almond Chicken

What You Need!

8 boneless skinless chicken thighs (about 3/4 lb.)
1/4 cup KRAFT Zesty Italian Dressing
1 cup chicken broth
2 cups fresh green beans, trimmed, halved
1 cup instant white rice, uncooked 1/4 cup
PLANTERS Sliced Almonds


Make It!
COOK chicken in dressing in large nonstick skillet on medium-high heat 4 min. on each side or until evenly browned.

ADD broth; bring to boil. Cover; simmer 5 min. Add beans; cook 5 min. or until chicken is done (165ºF). Remove chicken; cover to keep warm.

STIR rice and nuts into beans. Remove from heat; cover. Let stand 5 min.; fluff rice. Serve with chicken.

Kraft Kitchens Tips
Easy CleanupSince everything is made in 1 skillet, cleanup is a snap!

Cheesy Rice and Corn Cassarole

What You Need!
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 egg
2 cups cooked instant white rice
1 can (15-1/4 oz.) corn with red and green bell peppers, drained
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
2 Tbsp. chopped fresh cilantro

Make It!
HEAT oven to 375°F.

MIX cream cheese spread and egg in large bowl until well blended. Stir in rice, corn, 3/4 cup shredded cheese and cilantro.

POUR into greased 1-1/2-qt. casserole; top with remaining shredded cheese.

BAKE 20 to 25 min. or until is casserole is heated through and cheese is melted.