Entrees
Cajun Shrimp
There is plenty of sauce with these savory shrimp. You can serve them over linguine, beans or rice for an inviting dinner. I usually have some bread on the side to soak up the flavorful sauce.
—MARK OPPE NORTH POLE, ALASKA
Teacher, Hutchison High School, Fairbanks, Alaska
PREP/TOTAL TIME: 25 MINUTES MAKES: 4 SERVINGS
2 garlic cloves, minced
3 tablespoons butter
½ cup amber beer or beef broth
1 teaspoon pepper
1 teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoon dried thyme
½ teaspoon dried rosemary, crushed
½ teaspoon crushed red pepper flakes
¼ teaspoon cayenne pepper
⅛ teaspoon dried oregano
1 pound uncooked large shrimp, peeled and deveined
1. In a large skillet, saute garlic in butter for 1 minute. Add the beer and seasonings. Bring to a boil. Reduce heat to medium-high. Add shrimp; cook and stir for 3-4 minutes or until shrimp turn pink.
Maple-Glazed Corned Beef
Corned beef gets a touch of sweetness with a maple syrup glaze. Even people who say they don’t care for corned beef will ask for seconds when served this one. This recipe was passed down from my great-grandmother.
—GAYLE MACKLIN VAIL, ARIZONA
Teacher, Corona Foothills Middle School, Vail, Arizona
PREP: 25 MINUTES COOK: 2½ HOURS MAKES: 12 SERVINGS
2 corned beef briskets with spice packets (3 pounds each)
1 large sweet onion, sliced
12 garlic cloves, peeled and halved
¼ cup kosher salt
¼ cup whole peppercorns
8 bay leaves
2 tablespoons dried basil
2 tablespoons dried oregano
4 quarts water
3 cups beef broth
¼ cup maple syrup
⅓ cup packed brown sugar
1. Place briskets and contents of the spice packets in a stockpot. Add onion, garlic, salt, peppercorns, bay leaves, basil and oregano. Pour in water and beef broth. Bring to a boil. Reduce heat; cover and simmer for 2½ to 3 hours or until meat is tender.
2. Transfer meat to a broiler pan. Brush with maple syrup; sprinkle with brown sugar. Broil 4-6 in. from the heat for 2-3 minutes or until beef is glazed. Thinly slice across the grain.
Pepperoni Lasagna Roll-Ups
Tastes like pizza, looks like manicotti and everyone loves it! The dish works great for teacher meetings and potlucks because the roll-ups can be made well in advance, it travels well and is way easier than stuffing filling into manicotti noodles!
—JAMIE MILLER MAPLE GROVE, MINNESOTA
PREP: 45 MINUTES BAKE: 55 MINUTES MAKES: 16 SERVINGS
16 uncooked lasagna noodles
½ pound bulk Italian sausage
½ pound sliced baby portobello mushrooms
¼ cup chopped sweet onion
1 jar (24 ounces) tomato basil pasta sauce
1½ teaspoons brown sugar
1½ teaspoons fennel seed, crushed
½ teaspoon dried tarragon
1⅛ teaspoons salt, divided
⅛ teaspoon crushed red pepper flakes, optional
1 package (3½ ounces) sliced pepperoni
2½ cups (10 ounces) shredded part-skim mozzarella cheese
2½ cups part-skim ricotta cheese
2 cups grated Parmesan cheese, divided
2 eggs, lightly beaten
6 tablespoons minced fresh parsley, divided
3 tablespoons minced fresh basil or 1 tablespoon dried basil
½ teaspoon pepper
1. Cook noodles according to the package directions.
2. Meanwhile, in a Dutch oven, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink; drain and transfer to a large bowl. Stir in the pasta sauce, brown sugar, fennel seed, tarragon, ⅛ teaspoon salt and pepper flakes if desired.
3. In the same pan, cook pepperoni for 4-5 minutes or until lightly browned; remove to paper towels to drain.
4. In another large bowl, combine the mozzarella, ricotta, 1 cup Parmesan, eggs, 4 tablespoons parsley, basil, pepper and remaining salt.
5. Drain noodles. Spread 1 cup meat sauce in a greased 13-in. x 9-in. baking dish. Spread ¼ cup cheese mixture over each noodle; top with 3 or 4 pepperoni slices. Carefully roll up; place seam side down in prepared dish. Top with remaining meat sauce; sprinkle with remaining Parmesan.
6. Cover and bake at 350° for 55-60 minutes or until bubbly. Sprinkle with remaining parsley before serving.
“As a parent volunteer, I contribute in various ways in both the library and my daughter’s kindergarten class. As part of the WAY (We Appreciate You) committee, I contribute food to a monthly teachers’ lunch called First Fridays. The teachers love it.”
—JAMIE MILLER MAPLE GROVE, MINNESOTA
Volunteer, Heritage Christian Academy, Maple Grove, Minnesota
Cranberry BBQ Pulled Pork
Cranberry sauce adds a yummy twist on traditional pulled pork. My family can’t get enough of it! The pork cooks to tender perfection in the slow cooker, which also makes this dish conveniently portable.
—CARRIE WIEGAND MT. PLEASANT, IOWA
Staff, Mount Pleasant Christian School, Mt. Pleasant, Iowa
PREP: 20 MINUTES COOK: 9 HOURS MAKES: 14 SERVINGS
1 boneless pork shoulder roast (4 to 6 pounds)
⅓ cup cranberry juice
1 teaspoon salt
SAUCE
1 can (14 ounces) whole-berry cranberry sauce
1 cup ketchup
⅓ cup cranberry juice
3 tablespoons brown sugar
4½ teaspoons chili powder
2 teaspoons garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground chipotle pepper
½ teaspoon liquid smoke, optional
14 hamburger buns, split
1. Cut roast in half. Place in a 4-qt. slow cooker. Add cranberry juice and salt. Cover and cook on low for 8-10 hours or until meat is tender.
2. Remove roast and set aside. In a small saucepan, combine the cranberry sauce, ketchup, cranberry juice, brown sugar, seasonings and liquid smoke if desired. Cook and stir over medium heat for 5 minutes or until slightly thickened.
3. Skim fat from cooking juices; set aside ½ cup juices. Discard remaining liquid. When cool enough to handle, shred pork with two forks and return to the slow cooker.
4. Stir in sauce mixture and reserved cooking juices. Cover and cook on low for 1 hour or until heated through. Serve on buns.
White Chicken Chili
Lime, cumin and cilantro really create a burst of flavor in this zesty chili. It’s a healthier alternative to the traditional variety, and never disappoints.
—DONNA LINDECAMP MORGANTON, NORTH CAROLINA
Teacher, Walter Johnson Middle School, Morganton, North Carolina
PREP: 25 MINUTES COOK: 1 HOUR MAKES: 7 SERVINGS
2 cans (14½ ounces each) chicken broth
3 bone-in chicken breast halves (8 ounces each), skin removed
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon cayenne pepper
2 cans (15½ ounces each) great northern beans, rinsed and drained
1½ cups frozen white corn
⅓ cup lime juice
Sour cream, shredded white cheddar cheese and/or minced fresh cilantro, optional
1. In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until a thermometer reads 170°. Remove chicken from broth; allow to cool.
2. Remove meat from bones; discard bones. Cube chicken and return to pan. Mash half of the beans. Add all of the beans, corn and lime juice to chicken mixture. Return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until flavors are blended.
3. Serve with the sour cream, cheese and cilantro if desired.
Shrimp-Stuffed Poblano Peppers
I created this dish for my mother when she moved back to our hometown. Since my mom really enjoys shrimp and slightly spicy food, I decided to create shrimp-stuffed poblanos to surprise her. She was delighted with the creation.
—TINA GARCIA-ORTIZ TAMPA, FLORIDA
Staff, Lanier Elementary School, Tampa, Florida
PREP: 35 MINUTES BAKE: 10 MINUTES MAKES: 8 SERVINGS
4 large poblano peppers
2 tablespoons butter, melted, divided
1 teaspoon coarsely ground pepper
½ teaspoon kosher salt
1 small onion, finely chopped
2 celery ribs, chopped
4 ounces cream cheese, softened
1 pound chopped cooked peeled shrimp
1¾ cups shredded Mexican cheese blend
1½ cups cold cooked rice
2 tablespoons lemon juice
2 teaspoons dried cilantro flakes
½ teaspoon onion powder
½ teaspoon garlic powder
TOPPING
1 cup panko (Japanese) bread crumbs
¼ cup grated Parmesan cheese
2 tablespoons butter, melted
1. Cut peppers in half lengthwise and discard seeds. Place peppers, cut sides down, on an ungreased 15-in. x 10-in. x 1-in. baking pan. Brush with 1 tablespoon butter; sprinkle with pepper and salt. Bake, uncovered, at 350° for 10-15 minutes or until tender.
2. Meanwhile, in a large skillet, saute onion and celery in remaining butter until tender. Stir in the cream cheese until melted. Add the shrimp, cheese blend, rice, lemon juice and seasonings; heat through. Spoon into pepper halves.
3. Place on an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine topping ingredients; sprinkle over peppers. Bake, uncovered, at 350° for 10-15 minutes or until topping is golden brown.
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Grilled Salmon Kyoto
The men in my family went on a fishing trip to Alaska and brought home an abundance of fish. The cooks in the family swapped fish recipes so we could experiment with different ways to prepare the bounty. My mom shared this recipe with us, and it has become a favorite.
—SANDY ZIMMERMAN PIERRE, SOUTH DAKOTA
Staff, Jefferson Elementary School, Pierre, South Dakota
PREP: 15 MINUTES + MARINATING GRILL: 5 MINUTES MAKES: 4 SERVINGS
⅓ cup reduced-sodium soy sauce
¼ cup thawed orange juice concentrate
2 tablespoons canola oil
2 tablespoons tomato sauce
1 tablespoon finely chopped green onion
1 garlic clove, minced
1 teaspoon lemon juice
½ teaspoon minced fresh gingerroot
½ teaspoon prepared mustard
4 salmon steaks or fillets (1 inch thick)
1. In a small bowl, whisk the first nine ingredients until well blended. Pour ½ cup marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for up to 1 hour. Set aside remaining marinade for basting.
2. Drain salmon and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon, covered, over high heat or broil 3-4 in. from the heat for 3 minutes. Turn; grill or broil 2-7 minutes longer or until fish flakes easily with a fork, basting occasionally with reserved marinade.
Bayou Okra Sausage Stew
My husband and I worked on this recipe together. We make a big pot and freeze it to enjoy all winter long. We also have added sauteed shrimp for a delicious addition to this stew.
—LISA NELSON BLUFFTON, SOUTH CAROLINA
PREP: 20 MINUTES COOK: 20 MINUTES MAKES: 9 SERVINGS
1 pound smoked sausage, halved lengthwise and cut into ¼-inch slices
2 large onions, chopped
1 large green pepper, chopped
8 green onions, sliced
1 cup minced fresh parsley
¼ cup olive oil
6 garlic cloves, minced
1 cup white wine
1 can (28 ounces) diced tomatoes, undrained
1 package (16 ounces) frozen sliced okra
1 can (8 ounces) tomato sauce
2 tablespoons soy sauce
1 tablespoon Louisiana-style hot sauce
Hot cooked rice
1. In a Dutch oven, saute the first five ingredients in oil until the vegetables are tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.
2. Stir in the tomatoes, okra, tomato sauce, soy sauce and hot sauce; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until okra is tender. Serve with rice.
“As the data specialist at Okatie Elementary School, I meet and greet new enrollees, maintain the student records and information database and handle state reporting. I truly enjoy my job and put as much dedication into it as I do my second love, cooking. At work and at home, I have my tasters, critics and supporters who guide me with my love of cooking.”
—LISA NELSON BLUFFTON, SOUTH CAROLINA
Staff, Okatie Elementary School, Okatie, South Carolina
Eggs Benedict Brunch Braid
Here’s a great make-ahead brunch entree to serve during the holidays and at potlucks. It has all the ingredients of a classic eggs Benedict encased in puff pastry. You can refrigerate the assembled braid overnight or freeze it for up to two weeks. Cover tightly with plastic wrap so the pastry doesn’t dry out. Before baking, brush strudel with egg wash. Add 20 minutes to baking time if the strudel is frozen.
—SARAH STROHL COMMERCE TOWNSHIP, MICHIGAN
Volunteer, Loon Lake Elementary, Wixom, Michigan
PREP: 45 MINUTES BAKE: 20 MINUTES MAKES: 8 SERVINGS
3 egg yolks
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon Dijon mustard
Dash cayenne pepper
½ cup unsalted butter, melted
BRAID
1 tablespoon unsalted butter
6 eggs
½ teaspoon salt
¼ teaspoon pepper
1 sheet frozen puff pastry, thawed
6 slices Canadian bacon
2 tablespoons minced chives, divided
1 teaspoon water
1. In a blender, combine the first five ingredients. Cover and process on high. While processing, gradually add butter in a steady stream until combined. Set aside.
2. In a large skillet, melt butter over medium-high heat. Whisk five eggs, salt and pepper; add to skillet. Cook and stir until barely set; stir in sauce.
3. On a lightly greased baking sheet, roll out pastry into a 12-in. x 10-in. rectangle. Layer the Canadian bacon and egg mixture down the center of rectangle; sprinkle with 1 tablespoon chives.
4. On each long side, cut ½-in.-wide strips. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal. Whisk remaining egg and water; brush over braid.
5. Bake at 375° for 20-25 minutes or until the braid is golden brown and the eggs are completely set. Let stand for 5 minutes before cutting. Sprinkle with remaining chives.
Beef Stew with Sesame Seed Biscuits
Warm and hearty comfort food is what this dinner is all about. It has it all: homemade biscuits, tender meat and an assortment of veggies.
—LINDA BACCI LIVONIA, NEW YORK
PREP: 20 MINUTES + SIMMERING BAKE: 30 MINUTES MAKES: 5 SERVINGS
1 pound beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
1½ cups chopped onions
1 cup chopped celery
1 garlic clove, minced
1 tablespoon all-purpose flour
1½ cups water
1 cup diced tomatoes
½ cup Burgundy wine or beef broth
⅓ cup tomato paste
1 tablespoon sugar
¾ teaspoon salt
½ teaspoon Worcestershire sauce
¼ teaspoon pepper
2 cups cubed peeled potatoes
2 cups sliced fresh carrots
1 can (4 ounces) mushroom stems and pieces, drained
¼ cup sour cream
SESAME SEED BISCUITS
1¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup shortening
¾ cup sour cream
2 tablespoons 2% milk
1 tablespoon sesame seeds
1. In a Dutch oven, brown the beef in oil in batches. Remove and keep warm. In the same pan, saute the onions and celery until tender. Add the garlic; cook 1 minute longer.
2. Stir in flour until blended. Gradually add water; stir in the tomatoes, wine, tomato paste, sugar, salt, Worcestershire sauce, pepper and beef. Bring to a boil. Reduce heat; cover and simmer for 1¼ hours.
3. Add potatoes and carrots; cook for 30-45 minutes longer or until beef and vegetables are tender. Stir in mushrooms and sour cream. Transfer to a greased 13-in. x 9-in. baking dish.
4. For biscuits, in a large bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in sour cream just until moistened.
5. Turn onto a lightly floured surface; knead 8-10 times. Roll out to ½-in. thickness; cut with a floured 2-in. biscuit cutter. Brush with milk; sprinkle with sesame seeds. Arrange over stew.
6. Bake at 400° for 30-35 minutes or until biscuits are golden brown.
“Even though Manor Intermediate School houses more than 700 students, I think the school has a warm, family feel about it. We are more than just a group of teachers and staff! As school secretary, the best part of my job is being able to help parents, students and our great staff on a daily basis.”
—LINDA BACCI LIVONIA, NEW YORK
Staff, Manor Intermediate School, Honeoye Falls, New York
Pesto Grilled Cheese Sandwiches
What my daughter always says about my cooking is that I make the ordinary better. That is what this recipe is about: an old favorite with a new twist. This is fabulous on raisin walnut or raisin bread.
—ARLENE REAGAN LIMERICK, PENNSYLVANIA
Teacher, Limerick Elementary School, Royersford, Pennsylvania
PREP/TOTAL TIME: 10 MINUTES MAKES: 4 SERVINGS
8 slices walnut-raisin bread
3 to 4 tablespoons prepared pesto
8 slices provolone and mozzarella cheese blend
8 slices tomato
¼ cup butter, softened
1. Spread four slices of bread with pesto. Layer with cheese and tomato; top with remaining bread. Butter outsides of sandwiches.
2. In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until golden brown and cheese is melted.
Pork Chops with Honey-Mustard Sauce
Pork chops are a great, versatile cut and cook up quickly, making them ideal for busy weeknight meals. But turning out tender chops can be tricky. Browning them first, then finishing them in this tangy, slightly sweet sauce results in perfectly cooked chops.
—SUSAN BENTLEY BURLINGTON, NEW JERSEY
Staff, Burlington City High School, Burlington, New Jersey
PREP/TOTAL TIME: 30 MINUTES MAKES: 4 SERVINGS
¾ teaspoon garlic powder, divided
½ teaspoon salt
¼ teaspoon pepper
4 boneless pork loin chops (6 ounces each)
1 tablespoon olive oil
½ cup white wine or chicken broth
¼ cup chicken broth
2 tablespoons Dijon mustard
1 tablespoon honey
½ cup heavy whipping cream
1. Combine ½ teaspoon garlic powder, salt and pepper; sprinkle over pork chops. In a large skillet, brown pork chops in oil. Remove and keep warm.
2. Remove skillet from heat and add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Reduce heat to medium. Whisk in broth, mustard, honey and remaining garlic powder; cook and stir for 1 minute. Whisk in cream; cook and stir for 4-6 minutes or until thickened.
3. Return pork chops and juices to the skillet. Cover and cook for 3-5 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Broccoli Quiche
My mother passed down this quiche recipe to me. She has been making it for over 30 years. You can serve it for brunch, lunch and even dinner. Any leftover quiche can be frozen and reheated in the microwave.
—BRIDGET CORBETT VALDOSTA, GEORGIA
PREP: 30 MINUTES BAKE: 35 MINUTES + STANDING MAKES: 6 SERVINGS
1 refrigerated pie pastry
1 package (9 ounces) frozen broccoli cuts, thawed and chopped
1 small onion, finely chopped
2 tablespoons butter
1 cup heavy whipping cream
3 eggs
½ cup mayonnaise
1 tablespoon all-purpose flour
1 tablespoon chicken broth
½ teaspoon salt
⅛ teaspoon ground nutmeg
⅛ teaspoon pepper
1½ cups (6 ounces) shredded cheddar cheese
1. Unroll pastry into a 9-in. deep-dish pie plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. In a large skillet, saute broccoli and onion in butter until onion is tender. Remove from the heat. In a large bowl, whisk the cream, eggs, mayonnaise, flour, broth, salt, nutmeg and pepper; stir in the cheese and broccoli mixture. Pour into crust.
3. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
“I’ve been teaching kindergarten reading, language arts and math for 10 years. The best part of my position is working with and teaching 5- and 6-year-olds, many of whom have never been to school before. The greatest satisfaction comes from watching students grow into individuals who can read and write.”
—BRIDGET CORBETT VALDOSTA, GEORGIA
Teacher, Lake Park Elementary School, Lake Park, Georgia
Caramel-Pecan French Toast Bake
For a sensational dish for a Sunday brunch, try this French toast. You make it up the night before, so you only need to bake it and make the syrup the following day.
—BRAD SHUE HARPER, KANSAS
Teacher, Harper Elementary School, Harper, Kansas
PREP: 20 MINUTES + CHLLING BAKE: 30 MINUTES MAKES: 8 SERVINGS
1 cup packed brown sugar
½ cup butter, cubed
2 tablespoons light corn syrup
1 cup chopped pecans, divided
8 slices French bread (¾ inch thick)
6 eggs
1½ cups 2% milk
1½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
¼ teaspoon salt
SAUCE
½ cup packed brown sugar
¼ cup butter, cubed
1 tablespoon light corn syrup
1. In a small saucepan, combine the brown sugar, butter and corn syrup. Bring to a boil. Reduce heat; cook and stir for 3-4 minutes or until thickened. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with ½ cup pecans; top with bread slices.
2. In a large bowl, whisk the eggs, milk, cinnamon, nutmeg, vanilla and salt; pour evenly over the bread. Sprinkle with remaining pecans. Cover and refrigerate for 8 hours or overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean.
4. Meanwhile, in a small saucepan, combine sauce ingredients. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Serve with the French toast.
Pumpkin Turkey Chili
I love pumpkin and my husband loves chili. So I combined both loves into a dish we would both be happy to have. It has also become a big hit with the rest of my family, and they are always delighted to see it at suppertime.
—CATHERINE WALMSLEY PHOENIX, ARIZONA
PREP: 20 MINUTES COOK: 1¾ HOURS MAKES: 6 SERVINGS (2¼ QUARTS)
1 pound ground turkey
1 medium sweet yellow pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons olive oil
2 cups chicken broth
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) solid-pack pumpkin
1 can (15 ounces) tomato sauce
4 medium tomatoes, chopped
⅔ cup chili sauce
3 tablespoons brown sugar
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 teaspoon dried tarragon
¾ teaspoon salt
¾ teaspoon pepper
Dash crushed red pepper flakes
Dash cayenne pepper
1. In a Dutch oven, cook the turkey, yellow pepper, onion and garlic in oil over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1½ hours or until chili reaches desired thickness.
Italian Grilled Cheese Sandwiches
I made up this recipe for the students in the foods and nutrition class I teach. The kids like it so much, they often go home and fix it for their families.
—BETH HIOTT YORK, SOUTH CAROLINA
Staff, York Comprehensive High School, York, South Carolina
PREP/TOTAL TIME: 25 MINUTES MAKES: 4 SERVINGS
8 slices Italian bread
4 tablespoons prepared pesto
4 slices provolone cheese
4 slices part-skim mozzarella cheese
5 teaspoons olive oil
Marinara sauce, warmed, optional
1. Spread four bread slices with pesto. Layer with cheeses; top with remaining bread. Spread outsides of sandwiches with oil.
2. In a large skillet over medium heat, toast sandwiches for 3-4 minutes on each side or until cheese is melted. Serve with marinara if desired.
Spicy Coconut Chicken Strips
My family has always enjoyed Thai food, but we really love chicken curry. Since we have a 2-year-old son, I wanted to make something that he would eat. His favorite food is chicken strips, so I started making the strips with some curry flavor. Now my family prefers these even more than my chicken curry.
—DANIEL FOX QUEEN CREEK, ARIZONA
Teacher, Eduprize Charter School, Queen Creek, Arizona
PREP: 25 MINUTES COOK: 5 MINUTES/BATCH MAKES: 4 SERVINGS (⅔ CUP SAUCE)
2 eggs
½ cup coconut milk
2 tablespoons red curry paste
1 tablespoon cornstarch
1 cup flaked coconut
1 cup all-purpose flour
4 teaspoons chili powder
12 chicken tenderloins
Oil for deep-fat frying
PEANUT DIPPING SAUCE
¼ cup chunky peanut butter
¼ cup coconut milk
3 tablespoons 2% milk
4½ teaspoons reduced-sodium soy sauce
3 garlic cloves, minced
1 tablespoon minced fresh cilantro
1 tablespoon brown sugar
1 tablespoon lime juice
1. In a shallow bowl, whisk the eggs, coconut milk, curry paste and cornstarch until smooth. In another shallow bowl, combine the coconut, flour and chili powder. Dip chicken in egg mixture, then coat with coconut mixture.
2. In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels.
3. In a microwave-safe bowl, combine the sauce ingredients. Cover and microwave on high for 45 seconds or until heated through, stirring once. Serve with chicken.
Special Sauerbraten
After simmering in the slow cooker for hours, the rump roast is fork-tender and has taken on the flavors of the sauce. My family looks forward to having this home-style meal. I serve it with mashed potatoes and corn.
—LAURA EHLERS LAFAYETTE, INDIANA
PREP: 25 MINUTES COOK: 6 HOURS MAKES: 6 SERVINGS
1 beef rump roast or bottom round roast (3 to 4 pounds), cut in half
1 tablespoon olive oil
1½ cups cider vinegar
1 medium onion, chopped
⅔ cup packed brown sugar
1 envelope onion soup mix
⅓ cup shredded carrot
2 tablespoons beef bouillon granules
1 tablespoon Worcestershire sauce
1 bay leaf
1 garlic clove, minced
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon ground ginger
½ teaspoon mixed pickling spices
¼ teaspoon ground allspice
¼ teaspoon pepper
¼ cup cornstarch
½ cup water
1. In a large skillet, brown meat in oil on all sides. Transfer meat and drippings to a 5-qt. slow cooker. In a large bowl, combine the vinegar, onion, sugar, soup mix, carrot, bouillon, Worcestershire sauce and seasonings; pour over roast. Cover and cook on low for 6-8 hours or until tender.
2. Remove the meat to a serving platter; keep warm. Strain the cooking juices, discarding the vegetables and seasonings.
3. Skim fat from cooking juices; transfer juices to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.
“As the school secretary at Miami Elementary, I find a lot of enjoyment in my day-to-day interactions with students. The students also provide a good dose of laughter. At the start of one school year I asked a student which bus he rode. He answered, ‘The yellow one.’”
—LAURA EHLERS LAFAYETTE, INDIANA
Staff, Miami Elementary School, Lafayette, Indiana
Pasta Arrabbiata (Angry Pasta)
I learned how to make this while I was in Italy one summer. You can add more or less crushed red pepper to decide how “angry” you would like your pasta.
—STACIE GOMM PROVIDENCE, UTAH
PREP: 15 MINUTES COOK: 25 MINUTES MAKES: 6 SERVINGS
½ pound bacon strips, chopped
2 garlic cloves, minced
⅓ cup olive oil
3 cans (15 ounces each) tomato puree
6 fresh basil leaves, thinly sliced
½ to 1 teaspoon crushed red pepper flakes
3 cups uncooked penne pasta
Grated Parmesan cheese
1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; discard drippings.
2. In the same skillet, saute the garlic in olive oil for 1 minute. Add the tomato puree, basil, pepper flakes and bacon. Bring to a boil. Reduce heat and simmer for 15 minutes to allow flavors to blend; stir occasionally.
3. Meanwhile, cook pasta according to the package directions; drain. Serve with sauce; sprinkle with Parmesan cheese.
“I have dual roles at Willow Valley Middle School, acting as both assistant principal and classroom teacher. I work with a great group of students and couldn’t ask for a better school location. The school is set at the foot of a huge mountain in Wellsville, Utah. It’s just a beautiful area.”
—STACIE GOMM PROVIDENCE, UTAH
Teacher, Willow Valley Middle School, Wellsville, Utah
Skillet-Roasted Lemon Chicken with Potatoes
This is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make.
—MINDY ROTTMUND LANCASTER, PENNSYLVANIA
Teacher, Penn Manor High School, Millersville, Pennsylvania
PREP: 20 MINUTES BAKE: 25 MINUTES MAKES: 4 SERVINGS
1 tablespoon olive oil, divided
1 medium lemon, thinly sliced
4 garlic cloves, minced and divided
¼ teaspoon grated lemon peel
½ teaspoon salt, divided
¼ teaspoon pepper, divided
8 boneless skinless chicken thighs (4 ounces each)
¼ teaspoon dried rosemary, crushed
1 pound fingerling potatoes, halved lengthwise
8 cherry tomatoes
1. Grease a 10-inch cast-iron skillet with 1 teaspoon oil. Arrange lemon slices in a single layer in skillet.
2. Combine 1 teaspoon oil, 2 minced garlic cloves, lemon peel, ¼ teaspoon salt and ⅛ teaspoon pepper; rub over chicken. Place over lemon.
3. In a large bowl, combine rosemary and remaining oil, garlic, salt and pepper. Add potatoes and tomatoes; toss to coat. Arrange over chicken. Bake, uncovered, at 450° for 25-30 minutes or until chicken is no longer pink and potatoes are tender.
Sunday Paella
My adult children adore this recipe and look forward to eating it when they come over for lunch on Sundays after church. I do some preparation for this recipe before leaving for church and finish when we return home. That is why we call it Sunday Paella.
—LINDA RHOADS LEBANON, MISSOURI
PREP: 25 MINUTES COOK: 40 MINUTES MAKES: 8 SERVINGS
1½ pounds boneless skinless chicken breasts, cubed
3 tablespoons canola oil
1 pound smoked sausage, cut into ¼-inch slices
1 small onion, chopped
1½ cups uncooked long grain rice
2 teaspoons Italian seasoning
¼ teaspoon ground turmeric
¼ teaspoon pepper
3 cups chicken broth
1½ pounds uncooked medium shrimp, peeled and deveined
1 can (28 ounces) diced tomatoes, undrained
1½ cups frozen peas, thawed
1 tablespoon sugar
1. In a Dutch oven, cook and stir chicken in oil over medium heat until no longer pink. Add sausage and onion; cook 3-4 minutes longer. Add the rice, Italian seasoning, turmeric and pepper; cook and stir for 3-4 minutes or until rice is lightly browned.
2. Add broth. Bring to a boil. Reduce heat; cover and simmer for 14-18 minutes or until rice is almost tender. Stir in the shrimp, tomatoes, peas and sugar; cover and cook for 10-15 minutes or until shrimp turn pink, stirring occasionally.
“In addition to being the administrative assistant to the principal, I am a mother and a grandmother who loves to cook Sunday lunch for my family every weekend. My husband, Jim, bakes amazing cookies for everyone and I love to cook the meal, so we make a great team.”
—LINDA RHOADS LEBANON, MISSOURI
Staff, Hillcrest School, Lebanon, Missouri
Turkey Cordon Bleu with Alfredo Sauce
For our annual Kentucky Derby party I wanted to create a twist on a traditional Kentucky Hot Brown sandwich. The turkey is tender and flavorful, full of smoky ham and melted cheese, but the crispy bacon really sets the dish off.
—SANDY KOMISAREK SWANTON, OHIO
PREP: 30 MINUTES BAKE: 20 MINUTES MAKES: 8 SERVINGS
8 slices part-skim mozzarella cheese
8 thin slices deli honey ham
8 turkey breast cutlets
2 cups panko (Japanese) bread crumbs
2 eggs, lightly beaten
½ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
¼ cup canola oil
1 jar (15 ounces) Alfredo sauce, warmed
8 bacon strips, cooked and crumbled
¼ cup grated Parmesan cheese
1. Place one slice mozzarella cheese and ham on each turkey cutlet. Roll up each from a short side and secure with toothpicks.
2. Place bread crumbs and eggs in separate shallow bowls. In another shallow bowl, combine the flour, salt and pepper. Dip turkey in the flour mixture, eggs, then bread crumbs.
3. In a large skillet, brown turkey in oil in batches. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until turkey juices run clear. Discard toothpicks.
4. Spoon Alfredo sauce over turkey. Sprinkle with bacon and Parmesan cheese.
“I took my background in advertising-marketing and medical transcription to the education field in 2005. Besides clerical support, I’m responsible for making school purchases, maintaining the purchasing budget, coordinating graduation and acting as co-adviser to the sophomore class. Being involved with young people keeps me energized, inspires me to be the best I can be and teaches me to embrace change.”
—SANDY KOMISAREK SWANTON, OHIO
Staff, Rossford High School, Rossford, Ohio
Sizzle & Smoke Flat Iron Steaks
Smoked paprika and chipotle pepper give this version of blackened steak a spicy Southwestern flair. To cool things off, add a salad of leafy greens with fruit and cheeses.
—DENISE POUNDS HUTCHINSON, KANSAS
PREP/TOTAL TIME: 20 MINUTES MAKES: 4 SERVINGS
1½ teaspoons smoked paprika
1 teaspoon salt
1 teaspoon ground chipotle pepper
½ teaspoon pepper
1¼ pounds beef flat iron steaks or top sirloin steak (¾ inch thick)
2 tablespoons butter
Lime wedges, optional
1. Combine seasonings; rub over steaks. In a large skillet, cook beef in butter over medium-high heat for 30 seconds on each side. Reduce heat to medium; cook steaks for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
2. Cut into slices; serve with lime wedges if desired.
Thai Chicken Pizza
This is a recipe I make for my friends on “girls’ night.” It is simple to make but full of flavor.
—KIMBERLY KNUPPENBURG MENOMONEE FALLS, WISCONSIN
PREP/TOTAL TIME: 25 MINUTES MAKES: 6 SERVINGS
1 prebaked 12-inch pizza crust
⅔ cup Thai peanut sauce
2 tablespoons reduced-sodium soy sauce
2 tablespoons creamy peanut butter
1 cup shredded cooked chicken breast
1 cup (4 ounces) shredded part-skim mozzarella cheese
3 green onions, chopped
½ cup bean sprouts
½ cup shredded carrot
1. Place the crust on an ungreased 12-in. pizza pan or baking sheet. In a small bowl, combine the peanut sauce, soy sauce and peanut butter. Add chicken; toss to coat. Spread over crust; sprinkle with cheese and onions.
2. Bake at 400° for 10-12 minutes or until cheese is melted. Top with bean sprouts and carrot.
“I teach kindergarten in the very room where I attended kindergarten. One of my favorite things about teaching is watching a child read for the first time. Their excitement and eagerness to read at this level is amazing, and I am so blessed that I get to lead the children through this walk.”
—KIMBERLY KNUPPENBURG MENOMONEE FALLS, WISCONSIN
Teacher, Grace Evangelical Lutheran School, Menomonee Falls, Wisconsin
Artichoke & Spinach Enchiladas
Surprise your gang with these delightful vegetarian enchiladas. The mushroom, artichoke and spinach filling is fantastic. My family loves it.
—JOAN KOLLARS NORFOLK, NEBRASKA
PREP: 30 MINUTES BAKE: 20 MINUTES MAKES: 8 SERVINGS
3 tablespoons butter
3 tablespoons all-purpose flour
1 can (14½ ounces) vegetable broth
1 can (8 ounces) tomato sauce
1½ teaspoons chili powder
¾ teaspoon ground cumin
ENCHILADAS
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
½ pound medium fresh mushrooms, quartered
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 carton (15 ounces) ricotta cheese
1 cup (8 ounces) sour cream
2 cups (8 ounces) shredded Monterey Jack cheese, divided
8 whole wheat tortillas (8 inches), warmed
1. In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomato sauce, chili powder and cumin. Simmer, uncovered, for 6-8 minutes or until slightly thickened. Spread ¾ cup sauce into a greased 13-in. x 9-in. baking dish. Set aside remaining sauce.
2. In a large skillet, saute onion and garlic in oil until tender. Stir in mushrooms; cook 3 minutes longer. Add artichokes and spinach; cook for 4-5 minutes longer. Remove from the heat; stir in the ricotta cheese, sour cream and 1 cup Monterey Jack cheese.
3. Place ⅔ cup mushroom mixture down the center of each tortilla. Roll up and place seam side down in prepared dish. Pour reserved sauce over the top; sprinkle with remaining cheese.
4. Bake, uncovered, at 375° for 20-25 minutes or until heated through.
“My career at Northeast Community College Library began in 1999. Because we have a small staff, we all have been cross-trained to work in all areas. I also work in circulation and reference as needed. I find working in an academic environment is stimulating and rewarding. I enjoy meeting and working with students of all ages. There is never a dull moment!”
—JOAN KOLLARS NORFOLK, NEBRASKA
Staff, Northeast Community College, Norfolk, Nebraska
Pork Tenderloin with Dried Cherries
I love cherries, especially since I grew up in Michigan, and they pair so nicely with pork. Here’s a wonderful skillet dish that takes just minutes to cook. It is fabulous for both weeknights and company dinners.
—KATHY FOX GOODYEAR, ARIZONA
PREP: 20 MINUTES COOK: 15 MINUTES MAKES: 4 SERVINGS
¾ cup chicken broth
⅓ cup dried tart cherries
¼ cup brandy
1 teaspoon minced fresh thyme or ¼ teaspoon dried thyme
⅛ teaspoon ground allspice
1 pork tenderloin (1 pound), cut into 1-inch slices
½ teaspoon salt, divided
½ teaspoon pepper, divided
1 tablespoon butter
1 shallot, minced
¼ cup heavy whipping cream
1. In a small saucepan, combine first five ingredients. Bring to a boil; cook until liquid is reduced to ½ cup. Set aside and keep warm.
2. Flatten pork to ½-in. thickness; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. In a large skillet, brown pork in butter; remove and keep warm.
3. In the same skillet, saute shallot in drippings until tender. Add cream, reserved cherry mixture and remaining salt and pepper, stirring to dissolve browned bits from pan. Bring to a boil; cook until liquid is reduced to sauce consistency. Return pork to the pan; cook until no longer pink.
“I teach earth and space science and coach the girls’ varsity soccer team at Estrella Foothills High School. I truly enjoy educating our youth and helping them succeed, either in the classroom or on the soccer field. The best part of my position is interacting with the students and seeing them light up with excitement when they understand something that I am teaching.”
—KATHY FOX GOODYEAR, ARIZONA
Teacher, Estrella Foothills High School, Goodyear, Arizona
Turkey Potpie Cups
My children always look forward to turkey or chicken leftovers since I created this recipe. Refrigerated flaky biscuits make perfect individual potpie crusts.
—KAREN WOODARD MUSTANG, OKLAHOMA
Staff, Mustang North Middle School, Yukon, Oklahoma
PREP: 25 MINUTES BAKE: 20 MINUTES MAKES: 8 SERVINGS
1 tube (16.3 ounces) large refrigerated flaky biscuits
3 cups cubed cooked turkey
3 cups turkey gravy
2¼ cups frozen mixed vegetables
½ teaspoon salt
½ teaspoon pepper
1 cup French-fried onions
2¼ cups mashed potatoes
⅓ cup 2% milk
½ cup shredded cheddar cheese
1. On a lightly floured surface, roll each biscuit into an 8-in. circle. Press onto the bottoms and up the sides of eight greased 8-oz. ramekins.
2. In a large saucepan, combine the turkey, gravy, vegetables, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Sprinkle onions into ramekins; top with turkey mixture. In a small bowl, combine potatoes and milk; spread over tops. Sprinkle with cheese.
3. Bake the potpies at 375° for 18-22 minutes or until golden brown.
Roast Beef Potpie
Everyone in the family will want a piece of this pie, and every cook will appreciate a helping hand from packaged beef roast and refrigerated pie pastry.
—PATRICIA MYERS MARYVILLE, TENNESSEE
PREP: 30 MINUTES BAKE: 30 MINUTES MAKES: 6 SERVINGS
10 fresh baby carrots, chopped
6 small red potatoes, cubed
1 medium onion, chopped
2 tablespoons olive oil
1 package (17 ounces) refrigerated beef roast au jus, coarsely chopped
2 tablespoons minced fresh cilantro
¼ teaspoon salt
¼ teaspoon pepper
⅓ cup all-purpose flour
2¼ cups reduced-sodium beef broth
1 sheet refrigerated pie pastry
1 egg, beaten
1. In a large skillet, saute the carrots, potatoes and onion in oil until crisp-tender. Add the beef roast, cilantro, salt and pepper. Combine flour and broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Transfer to a 9-in. deep-dish pie plate. Place pie pastry over filling. Trim, seal and flute edges. Cut slits in pastry; brush with egg. Bake at 375° for 30-35 minutes or until golden brown.
Ricotta Gnocchi with Spinach & Gorgonzola
Gnocchi are thick, soft dumpling-like pasta made from potatoes. In this special dish, the tender pillows of pasta are treated to a creamy white sauce that features butternut squash, spinach and Gorgonzola cheese.
—BRUD HOLLAND WATKINS GLEN, NEW YORK
PREP: 2 HOURS COOK: 10 MINUTES MAKES: 8 SERVINGS
3 large potatoes
3 cups reduced-fat ricotta cheese
¼ cup grated Romano cheese
2 tablespoons olive oil
1 tablespoon kosher salt
6 eggs
4½ cups cake flour
4 quarts water
SAUCE
2⅔ cups cubed peeled butternut squash
⅓ cup thinly sliced fresh basil leaves
⅓ cup water
2 tablespoons plus 2 teaspoons olive oil
2 garlic cloves, peeled and thinly sliced
1¼ teaspoons kosher salt
¾ teaspoon pepper
1⅓ cups heavy whipping cream
⅔ cup crumbled Gorgonzola cheese
1½ pounds fresh spinach, coarsely chopped
1. Scrub and pierce potatoes. Bake at 400° for 50-55 minutes or until tender. Peel potatoes; press through a potato ricer or strainer into a large bowl. Cool slightly.
2. Add the ricotta and Romano cheeses, oil and salt to potato pulp; beat on low speed until smooth. Beat in eggs, one at a time. Add flour; mix well. On a lightly floured surface, knead 10-12 times, forming a soft dough.
3. Divide dough into 16 portions. On a floured surface, roll each portion into a ½-in.-thick rope; cut into ¾-in. pieces. Press and roll each piece with a lightly floured fork.
4. In a Dutch oven, bring water to a boil. Cook gnocchi in batches for 30-60 seconds or until they float. Remove with a slotted spoon and keep warm.
5. In a large saucepan, combine the squash, basil, water, oil, garlic, salt and pepper. Bring to a boil. Cover and cook for 4-6 minutes or until squash is tender.
6. Stir in cream and Gorgonzola. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Add spinach; cook until wilted. Serve with gnocchi.
“With kids at two different schools, I find myself doing double volunteer duty at Watkins Glen Middle School and Watkins Glen High School. But I don’t mind. There’s nothing like sharing your talents and life experiences with students and inspiring them to try new things. It’s especially satisfying to hear them say, ‘I can do that!’”
—BRUD HOLLAND WATKINS GLEN, NEW YORK
Volunteer, Watkins Glen Middle School, Watkins Glen, New York
Balsamic Braised Pot Roast
Pot roast seems like an easy, elegant way to prepare a relatively inexpensive cut of meat, but I have spent years perfecting this recipe. Believe it or not, there is an art to perfect pot roast, and every time I make this dish, parents and kids alike gobble it up. Even the children at my daughter’s preschool clamor for more!
—KELLY ANDERSON GLENDALE, CALIFORNIA
PREP: 30 MINUTES BAKE: 2½ HOURS MAKES: 8 SERVINGS
1 boneless beef chuck roast (3 to 4 pounds)
1 teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil
3 celery ribs with leaves, cut into 2-inch pieces
2 medium carrots, cut into 1-inch pieces
1 medium onion, coarsely chopped
3 medium turnips, peeled and quartered
1 large sweet potato, peeled and cubed
3 garlic cloves, minced
1 cup dry red wine or beef broth
1 can (14½ ounces) beef broth
½ cup balsamic vinegar
1 bunch fresh thyme sprigs
4 fresh sage leaves
2 bay leaves
¼ cup cornstarch
¼ cup cold water
1. Sprinkle the roast with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pan.
2. Add the celery, carrots and onion to the same pan; cook and stir until tender. Add the turnips, sweet potato and garlic; cook 1 minute longer.
3. Add wine, stirring to loosen browned bits from pan. Stir in the broth, vinegar and herbs. Return roast to pan; bring to a boil. Cover and bake at 325° for 2½ to 3 hours or until meat is tender.
4. Remove beef and vegetables; keep warm. Discard herbs from cooking liquid; skim fat. In a small bowl, mix the cornstarch and water until smooth; stir into the cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the pot roast and vegetables.
Spinach Penne Salad
This scrumptious pasta salad will shine as is, or double the vinaigrette and use half of it to marinate and grill chicken breasts. Slice and add to the salad for a hearty dish.
—BENICE SILVER CARMEL, INDIANA
Teacher, J. Everett Light Career Center, Indianapolis, Indiana
PREP/TOTAL TIME: 30 MINUTES MAKES: 10 SERVINGS
1 package (16 ounces) uncooked whole wheat penne pasta
VINAIGRETTE
½ cup olive oil
½ cup white wine vinegar
⅓ cup grated Parmesan cheese
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon pepper
SALAD
1 package (6 ounces) fresh baby spinach
3 medium tomatoes, seeded and chopped
¾ cup (6 ounces) crumbled feta cheese
4 green onions, thinly sliced
½ cup sliced ripe or Greek olives
1. In a Dutch oven, cook pasta according to package directions. Drain and rinse in cold water; drain again.
2. Meanwhile, in a small bowl, whisk the vinaigrette ingredients. In a large bowl, combine the pasta, spinach, tomatoes, feta cheese, onions and olives. Add vinaigrette; toss to coat. Serve immediately.
I’m Stuffed French Toast
I enjoyed a similar dish at a restaurant and was able to re-create it at home. The fruit adds a special touch.
—MELISSA KERRICK AUBURN, NEW YORK
Teacher, Waterloo High School, Waterloo, New York
PREP: 30 MINUTES COOK: 5 MINUTES MAKES: 4 SERVINGS
2 medium ripe bananas, sliced
2 tablespoons brown sugar
1 teaspoon banana or vanilla extract
1 package (8 ounces) reduced-fat cream cheese
8 slices oat bread (½ inch thick)
2 eggs
⅔ cup evaporated milk
1¼ teaspoons ground cinnamon
1¼ teaspoons vanilla extract
1 tablespoon butter
1 cup sliced fresh strawberries or frozen unsweetened sliced strawberries, thawed
½ cup fresh blueberries or frozen unsweetened blueberries
1 tablespoon sugar
Confectioners’ sugar
1. In a large skillet coated with cooking spray, saute bananas with brown sugar. Stir in banana extract. In a small bowl, beat cream cheese until smooth. Add the banana mixture; beat well. Spread on four slices of bread; top with the remaining bread.
2. In a shallow bowl, whisk eggs, milk, cinnamon and vanilla. Dip both sides of sandwiches in egg mixture.
3. In a large skillet, toast sandwiches in butter for 2-3 minutes on each side or until golden brown.
4. Meanwhile, in a small saucepan, combine the berries and sugar; heat through. Serve with French toast; sprinkle with confectioners’ sugar.
Coffee Roast Beef
I used to work in a coffee shop, so the idea of using coffee in a delicious entree just tickles me. The coffee adds a rich flavor to the gravy.
—APRIL GUNTERMAN CENTERVILLE, OHIO
Teacher, Franklin City Schools, Franklin, Ohio
PREP: 20 MINUTES BAKE: 2¼ HOURS MAKES: 6 SERVINGS PLUS LEFTOVERS
1 boneless beef chuck roast (5 pounds)
2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon pepper
¾ teaspoon salt
1 cup strong brewed coffee
¾ cup plus ⅓ cup water, divided
¾ cup beef stock
3 tablespoons all-purpose flour
1. In a Dutch oven, brown the roast in oil on all sides. Remove and set aside. Add onion to the pan; saute until tender. Add garlic and seasonings; cook 1 minute longer.
2. Add the coffee, ¾ cup water and stock; return roast to pan. Bring to a boil. Cover and bake at 325° for 2¼ to 2¾ hours or until meat is tender.
3. Remove the roast to a serving platter; keep warm. Combine flour and remaining water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Slice roast and serve with gravy.
Herbed Lemon Chicken
This is a sensational recipe for cooks on the go. You can put the chicken into the marinade the day before, and it will be ready to grill when you come home from work the next night. In the winter, I grill the chicken on my indoor electric grill. It’s so easy and always turns out terrific.
—KAREN AESCHLIMAN SABETHA, KANSAS
PREP: 10 MINUTES + MARINATING GRILL: 10 MINUTES MAKES: 6 SERVINGS
1 cup mayonnaise
¼ cup lemon juice
2 tablespoons white wine or chicken broth
1 tablespoon garlic powder
1 tablespoon dried oregano
¼ teaspoon pepper
6 boneless skinless chicken breast halves (5 ounces each)
1. In a small bowl, combine the first six ingredients. Pour ¾ cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade.
2. Drain chicken and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5 minutes. Turn; grill or broil 4-9 minutes longer or until a thermometer reads 170°, basting occasionally with reserved marinade.
“I have been teaching fourth-grade language arts at Sabetha Elementary School for the past 23 years. I love to see kids get really excited about a good book. I like to share some of my favorite books with the students. I also like to cook, and always get a chuckle out of seeing a student at the grocery store. They are amazed to see their teacher comes there, too.”
—KAREN AESCHLIMAN SABETHA, KANSAS
Teacher, Sabetha Elementary School, Sabetha, Kansas
Cheesy Mac & Cheese
Everyone comes home for dinner when I make this macaroni and cheese. It also receives great compliments at potlucks.
—DEBRA SULT CHANDLER, ARIZONA
Teacher, Wood Elementary School, Tempe, Arizona
PREP: 20 MINUTES BAKE: 30 MINUTES MAKES: 8 SERVINGS
2 cups uncooked elbow macaroni
1 tablespoon all-purpose flour
1 cup heavy whipping cream
1 cup half-and-half cream
¼ cup sour cream
1 egg
½ teaspoon ground mustard
½ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon ground nutmeg
8 ounces Monterey Jack cheese, cubed
8 ounces cheddar cheese, cubed
2 cups (8 ounces) shredded cheddar cheese
1. Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the flour, cream, half-and-half, sour cream, egg, mustard, cayenne, salt, pepper and nutmeg until smooth.
2. Drain pasta. Transfer to a greased 2½-qt. baking dish. Stir in cubed cheeses. Top with cream mixture. Sprinkle with shredded cheese.
3. Bake, uncovered, at 350° for 30-40 minutes or until bubbly and golden brown.
Cheddar & Bacon Burgers
Have your bacon cheeseburger from the inside out. Since everything is mixed into the patties, you’ll get all the flavor in every bite. My family thinks they are just so yummy.
—TERESA EUKEN RED OAK, IOWA
Teacher, Washington Intermediate School, Red Oak, Iowa
PREP/TOTAL TIME: 25 MINUTES MAKES: 8 SERVINGS
½ cup shredded cheddar cheese
½ cup crumbled cooked bacon
1 envelope onion soup mix
2 pounds ground beef
8 hamburger buns, split
Lettuce leaves and tomato slices, optional
1. In a large bowl, combine the cheese, bacon and soup mix. Crumble beef over mixture and mix well. Shape into eight patties.
2. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with lettuce and tomato if desired.
Curried Chicken Rice Salad
Since I usually make and serve this salad while my teacher friends and I are on summer break, I always associate this dish with relaxed good times! This recipe is best made ahead so that the flavors can mingle.
—PAMELA HESSELBART SYLVANIA, OHIO
PREP: 30 MINUTES + CHILLING COOK: 25 MINUTES MAKES: 6 SERVINGS
1 package (6.6 ounces) toasted almond rice pilaf
2 cups cubed cooked chicken
¾ cup diced celery
½ cup dried cranberries
½ cup golden raisins
½ cup mayonnaise
⅓ cup chutney
3 tablespoons sour cream
2 tablespoons lemon juice
1 teaspoon curry powder
2 medium apples, cubed
8 lettuce leaves
¼ cup sliced almonds, toasted
1. Cook rice pilaf according to package directions; cool. In a large bowl, combine the chicken, celery, cranberries, raisins and rice.
2. In a small bowl, combine the mayonnaise, chutney, sour cream, lemon juice and curry powder; stir in apples. Add to rice mixture; toss to coat. Cover and refrigerate for at least 2 hours.
3. Serve on lettuce; garnish with almonds.
“I’ve been in the education field for 33 years and the third-grade teacher at Sylvan Elementary School for 27 years. Sylvan Elementary was built in the 1970s, and my father was a member of the school board. The best part of the job is getting to know young people of all backgrounds and cultures, ever diverse, and yet ever the same.”
—PAMELA HESSELBART SYLVANIA, OHIO
Teacher, Sylvan Elementary School, Sylvania, Ohio
Andouille-Stuffed Pork Loin
A faculty potluck favorite, this andouille-stuffed and bacon-wrapped pork loin is full of bold flavors, and yet is simple to prepare. This recipe may be prepared ahead, covered, refrigerated and baked when needed to provide a wonderful, warm entree.
—JUDY ARMSTRONG PRAIRIEVILLE, LOUISIANA
PREP: 30 MINUTES BAKE: 40 MINUTES MAKES: 12 SERVINGS
¼ cup Dijon mustard
2 tablespoons apricot preserves
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
3 garlic cloves, minced
2 boneless pork loin roasts (2 pounds each)
1 teaspoon salt
1 teaspoon pepper
4 fully cooked andouille sausage links (about 1 pound)
12 bacon strips
½ cup chicken broth
½ cup white wine or additional chicken broth
1. In a small bowl, combine the first five ingredients. Set aside.
2. Make a lengthwise slit down the center of each roast to within ½ in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten slightly. Remove plastic wrap. Season with salt and pepper.
3. Arrange two sausage links in center of each roast. Close roasts; brush with mustard mixture. Wrap each roast with bacon. Tie several times with kitchen string; secure ends with toothpicks. Place on a rack in a shallow roasting pan. Pour broth and wine into roasting pan.
4. Bake, uncovered, at 400° for 40-50 minutes or until a thermometer inserted into the pork loin reads 145 °. Let stand for 5 minutes before slicing. Discard string and toothpicks.
“Two weeks after I accepted the position of principal at St. Thomas More Catholic School, Hurricane Katrina hit Louisiana. That is when I realized just how caring and dedicated our faculty is. Within a week, and while schools were officially closed, the faculty came to help with displaced students and nursing home residents staying in our gym. That dedicated and caring spirit is part of what makes my job so enjoyable.”
—JUDY ARMSTRONG PRAIRIEVILLE, LOUISIANA
Administrator, St. Thomas More Catholic School, Baton Rouge, Louisiana
Mediterranean Turkey Panini
The word “panini” refers to a sandwich that is pressed and toasted. I love making them for my fellow teachers and friends. For potlucks, I make several and cut them into fourths. The sandwiches work well as an appetizer for any occasion.
—MARTHA MUELLENBERG VERMILLION, SOUTH DAKOTA
PREP/TOTAL TIME: 25 MINUTES MAKES: 4 SERVINGS
4 ciabatta rolls, split
1 jar (24 ounces) marinara or spaghetti sauce, divided
1 container (4 ounces) crumbled feta cheese
1 jar (7½ ounces) marinated quartered artichoke hearts, drained and chopped
2 plum tomatoes, sliced
1 pound sliced deli turkey
1. Spread each ciabatta bottom with 2 tablespoons marinara sauce. Top with the cheese, artichokes, tomato and turkey. Spread each ciabatta top with 2 tablespoons marinara sauce; place over turkey.
2. Cook on a panini maker or indoor grill for 4-5 minutes or until cheese is melted. Place remaining marinara sauce in a small microwave-safe bowl; cover and microwave on high until heated through. Serve with sandwiches.
Chicken Tortellini in Cream Sauce
Kids and adults alike will devour this quick pasta dinner. It’s prepared at home, but tastes like restaurant fare. I like to pair it with a Caesar salad.
—JULIE KAMLADE SHELBY, NORTH CAROLINA
Teacher, Burns High School, Lawndale, North Carolina
PREP/TOTAL TIME: 30 MINUTES MAKES: 4 SERVINGS
1 package (19 ounces) frozen cheese tortellini
1 cup fresh broccoli florets
1 garlic clove, minced
2 tablespoons butter
1 cup shredded Parmesan cheese
1 cup heavy whipping cream
½ teaspoon Italian seasoning
¼ teaspoon salt
⅛ teaspoon pepper
1⅓ cups cubed cooked chicken breast
Minced fresh basil, optional
1. In a large saucepan, cook tortellini according to the package directions, adding the broccoli during the last 5 minutes of cooking.
2. Meanwhile, in a large skillet, saute garlic in butter until tender. Stir in the cheese, cream and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, for 7-9 minutes or until slightly thickened. Add the chicken; heat through.
3. Drain tortellini and broccoli; toss with chicken mixture. Sprinkle with basil if desired.
Creamy Clam Linguini
This is a fast but special entree that I made up when my sons were home. They loved it so much that they request it whenever they visit. You can use the juice from the canned clams, but bottled clam juice gives a better flavor.
—MARGIE CLEVENGER BOWLING GREEN, KENTUCKY
Teacher, T.C. Cherry Elementary School, Bowling Green, Kentucky
PREP: 10 MINUTES COOK: 25 MINUTES MAKES: 8 SERVINGS
1 pound linguine
1 medium onion, chopped
¼ cup butter, cubed
2 tablespoons olive oil
4 garlic cloves, minced
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup clam juice
½ cup heavy whipping cream
3 cans (6½ ounces each) minced clams, drained
½ cup minced fresh parsley
¼ teaspoon dried oregano
¼ teaspoon chipotle hot pepper sauce
⅛ teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon crushed red pepper flakes
⅔ cup grated Parmesan cheese
1. Cook linguine according to the package directions.
2. Meanwhile, in a large saucepan, saute onion in butter and oil. Add garlic; saute for 1-2 minutes longer. Stir in flour until blended; gradually add the broth, clam juice and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Add the clams and seasonings; cook and stir for 2-3 minutes or until heated through. Drain linguine. Add pasta and cheese to sauce; toss to coat.
N’Orleans Shrimp with Beans & Rice
Thirty minutes is all it takes to place this tasty shrimp dish on the table. It’s quick for weeknight meals, but special enough for guests.
—ELAINE HOLMES BRANDON, FLORIDA
Teacher, Buckhorn Elementary School, Valrico, Florida
PREP/TOTAL TIME: 25 MINUTES MAKES: 4 SERVINGS
¼ cup butter, softened
1 garlic clove, minced
¾ cup chopped red onion, divided
1½ pounds uncooked large shrimp, peeled and deveined
¼ cup chopped tomatoes
¼ cup minced fresh parsley
1 tablespoon lemon juice
2½ teaspoons Creole seasoning, divided
½ cup white wine or chicken broth
3 cups cooked long grain rice
1 can (16 ounces) kidney beans, rinsed and drained
1. In a small bowl, combine butter and garlic.
2. In a skillet, saute ¼ cup onion in 3 tablespoons butter mixture. Add the shrimp, tomatoes, parsley, lemon juice and 1½ teaspoons Creole seasoning; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is almost evaporated and shrimp turn pink.
3. Meanwhile, in a large saucepan, saute remaining onion and Creole seasoning in remaining butter mixture. Add rice and beans; heat through. Serve with the shrimp.
Editor’s Note: The following spices may be substituted for 1 teaspoon Creole seasoning: ¼ teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Chicken Portobello Stroganoff
Stroganoff used to be a dish of sauteed beef with sour cream in 19th century Russia. This modern chicken and portobello version is the result of having opened the fridge for dinner one night to find nothing much but necessity, the mother of invention.
—KATIE ROSE PEWAUKEE, WISCONSIN
PREP: 15 MINUTES COOK: 25 MINUTES MAKES: 4 SERVINGS
1 pound ground chicken
12 ounces baby portobello mushrooms, halved
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
3 tablespoons white wine or chicken broth
2 cups chicken broth
½ cup heavy whipping cream
2 tablespoons lemon juice
¼ teaspoon salt
⅛ teaspoon white pepper
1 cup (8 ounces) sour cream
Hot cooked egg noodles or pasta
1. In a large skillet, cook the chicken, mushrooms and onion in oil over medium-high heat until meat is no longer pink. Add garlic; cook 1 minute longer.
2. Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Add the broth, cream, lemon juice, salt and pepper. Bring to a boil; cook until liquid is reduced by half.
3. Reduce heat. Gradually stir in sour cream; heat through (do not boil). Serve with noodles.
Sweet & Sassy Baby Back Ribs
My family loves this recipe and I always have to triple it when the entire gang is home. I usually have to make three to four slabs. Any leftover ribs taste great when reheated.
—TERRI KANDELL ADDISON, MICHIGAN
Teacher, Brooklyn Elementary School, Brooklyn, Michigan
PREP: 2 HOURS 5 MINUTES GRILL: 15 MINUTES MAKES: 8 SERVINGS
2 cups ketchup
2 cups cider vinegar
1 cup dark corn syrup
¼ cup packed brown sugar
¼ cup root beer
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon hot pepper sauce
4 pounds pork baby back ribs
1. In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened, stirring occasionally. Set aside 3 cups for basting and serving.
2. Brush remaining sauce over ribs. Place bone side down on a rack in a large shallow roasting pan. Cover tightly with foil and bake at 325° for 1½ to 2 hours or until tender.
3. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill ribs, covered, over medium heat for 15-25 minutes or until browned, turning and brushing occasionally with some of the reserved sauce. Cut into serving-size pieces; serve with sauce.
Flank Steak with Cilantro & Blue Cheese Butter
I love the combination of the sweet citrus marinade and the strong tang of the blue cheese butter! Also, my kids love flank steak.
—GWEN WEDEL AUGUSTA, MICHIGAN
PREP: 15 MINUTES + MARINATING GRILL: 15 MINUTES MAKES: 8 SERVINGS
½ cup canola oil
¼ cup cider vinegar
¼ cup honey
1 tablespoon reduced-sodium soy sauce
½ teaspoon paprika
1 beef flank steak (2 pounds)
BUTTER
3 tablespoons butter, softened
¾ cup crumbled blue cheese
1 green onion, finely chopped
1 tablespoon minced fresh cilantro
⅛ teaspoon salt
⅛ teaspoon pepper
1. Combine first five ingredients in a large resealable plastic bag. Add the beef; seal bag and turn to coat. Refrigerate for up to 4 hours.
2. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
4. Meanwhile, combine butter and blue cheese in a small bowl. Stir in the onion, cilantro, salt and pepper.
5. Let steak stand for 5 minutes; thinly slice across the grain. Serve with blue cheese butter.
Argentine Lasagna
My family is from Argentina, which has a strong Italian heritage and large cattle ranches. This all-in-one lasagna is packed with meat, cheese and veggies.
—SYLVIA MAENENR OMAHA, NEBRASKA
Teacher, St. Vincent de Paul Elementary School, Omaha, Nebraska
PREP: 30 MINUTES BAKE: 55 MINUTES + STANDING MAKES: 12 SERVINGS
1 pound ground beef
1 large sweet onion, chopped
½ pound sliced fresh mushrooms
1 garlic clove, minced
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
¼ teaspoon pepper
4 cups (16 ounces) shredded part-skim mozzarella cheese, divided
1 jar (15 ounces) Alfredo sauce
1 carton (15 ounces) ricotta cheese
3 cups frozen peas, thawed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (9 ounces) no-cook lasagna noodles
Fresh basil leaves and grated Parmesan cheese, optional
1. In a Dutch oven, cook the beef, onion, mushrooms and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, tomato paste, pepper and 2 cups mozzarella cheese; set aside.
2. In a large bowl, combine the Alfredo sauce, ricotta cheese, peas and spinach.
3. Spread 1 cup meat sauce into a greased 13-in. x 9-in. baking dish. Layer with four noodles, 1¼ cups meat sauce and 1¼ cups spinach mixture. Repeat layers three times. Sprinkle with remaining mozzarella cheese. (Pan will be full.)
4. Cover and bake at 350° for 45 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Garnish with basil and serve with Parmesan cheese if desired.
Pineapple-Mango Chicken
Combining pineapple, mango and spices makes a sauce for chicken that is so unique and a favorite of so many friends and family. We like to grill the chicken with vegetable kabobs.
—KIM WAITES RUTHERFORDTON, NORTH CAROLINA
PREP/TOTAL TIME: 30 MINUTES MAKES: 4 SERVINGS
1½ cups undrained crushed pineapple
½ cup golden raisins
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
⅛ teaspoon ground nutmeg
2 medium mangoes, peeled and chopped
4 boneless skinless chicken breast halves (5 ounces each)
½ teaspoon salt
⅛ teaspoon pepper
Hot cooked wild rice mix
1. In a small saucepan, combine the first five ingredients; bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 4-6 minutes or until sauce is thickened and raisins are plumped, stirring occasionally. Stir in mangoes; heat through. Set aside.
2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Serve with sauce and rice.
Quick Cajun Chicken Penne
I used to work at a restaurant that served a variation of chicken with penne pasta. I didn’t know how easy it would be to make until I gave it a shot at home. Now it’s always a requested meal around my house.
—RUSTY KOLL ELMWOOD, ILLINOIS
Teacher, Illinois Virtual High School, Elmwood, Illinois
PREP/TOTAL TIME: 30 MINUTES MAKES: 6 SERVINGS
1 package (16 ounces) penne pasta
4 boneless skinless chicken breast halves (5 ounces each)
2 teaspoons blackened seasoning
2 containers (10 ounces each) refrigerated Alfredo sauce
2 plum tomatoes, chopped
3 green onions, thinly sliced
1. Cook pasta according to package directions; drain.
2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Sprinkle chicken with blackened seasoning. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Cut into bite-size pieces.
3. In a large skillet, heat Alfredo sauce over medium heat until warm; stir frequently. Add tomatoes, onions, pasta and chicken and toss to coat; heat through.
2ND PLACE
Chicken Marsala Lasagna
I love chicken Marsala, but most recipes do not serve a crowd. This version is one I invented and makes enough for 12 people.
—DEBBIE SHANNON RINGGOLD, GEORGIA
PREP: 50 MINUTES BAKE: 55 MINUTES + STANDING MAKES: 12 SERVINGS
4 teaspoons Italian seasoning, divided
1 teaspoon salt
12 ounces boneless skinless chicken breasts, cubed
1 tablespoon olive oil
¼ cup finely chopped onion
½ cup butter, cubed
12 garlic cloves, minced
½ pound sliced baby portobello mushrooms
1½ cups beef broth
¾ cup Marsala wine, divided
¼ teaspoon coarsely ground pepper
3 tablespoons cornstarch
½ cup finely chopped fully cooked ham
1 carton (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) shredded Italian cheese blend
1 cup grated Parmesan cheese, divided
2 eggs, lightly beaten
12 lasagna noodles, cooked, rinsed and drained
1. Combine 2 teaspoons Italian seasoning and salt; sprinkle over chicken. In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm.
2. In the same skillet, cook onion in butter over medium heat for 2 minutes. Add garlic; cook 2 minutes longer. Stir in mushrooms; cook 4-5 minutes longer or until tender.
3. Stir in the broth, ½ cup wine and pepper; bring to a boil. Combine the cornstarch and remaining wine until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in ham and chicken.
4. In a large bowl, combine the ricotta cheese, spinach, Italian cheese blend, ¾ cup Parmesan cheese, eggs and remaining Italian seasoning. Spread 1 cup chicken mixture into a greased 13-in. x 9-in. baking dish. Layer with three noodles, about ¾ cup chicken mixture and about 1 cup ricotta mixture. Repeat layers three times.
5. Cover and bake at 350° for 40 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 10-15 minutes or until bubbly and cheese is melted. Let stand for 10 minutes before cutting.
“I learned about the librarian position at Rossville Elementary when my husband went in for an interview and mentioned that his wife had just received her library science degree. They urged him to have me come in. We were pleasantly surprised when they hired us both. That was 10 years ago, and I still couldn’t wish to work for a better school.”
—DEBBIE SHANNON RINGGOLD, GEORGIA
Staff, Rossville Elementary School, Rossville, Georgia
Shrimp Mac & Cheese Salad
My mother had a recipe similar to this one but lost it, and no one could find it. After an exhaustive search on the Internet, I decided to re-create the salad from memory. Mom thinks I did a pretty good job!
—DAPHNE DELANEY LAKE WACCAMAW, NORTH CAROLINA
Teacher, Bladenboro Middle School, Bladenboro, North Carolina
PREP: 35 MINUTES COOK: 10 MINUTES MAKES: 16 SERVINGS
4 cups uncooked elbow macaroni
¼ cup butter, cut up
¼ cup all-purpose flour
1½ cups half-and-half cream
4 ounces Gouda cheese, shredded
½ cup shredded cheddar cheese
½ cup shredded part-skim mozzarella cheese
2 pounds peeled and deveined cooked medium shrimp, cut into pieces
1 cup chopped onion
1 cup chopped sweet red pepper
1 cup mayonnaise
½ cup chopped celery
½ cup chopped dill pickle
⅛ teaspoon salt
⅛ teaspoon pepper
8 lettuce leaves
1. Cook macaroni according to package directions; drain and set aside.
2. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove pan from heat; stir in cheeses until melted. Add macaroni; stir to coat. Transfer to a large bowl; cool to room temperature.
3. In another large bowl, combine the shrimp, onion, red pepper, mayonnaise, celery, pickle, salt and pepper. Fold in cooled macaroni mixture; cover and chill. Serve on lettuce.
Cheddar Bacon Chicken
It’s tempting to seek out new flavors when baking chicken, but then again, with bacon, barbecue sauce and cheddar cheese so easy to grab from the fridge, why linger in doubt? Pull out this combination the next time you get the “what’s for dinner?” text.
—BRENDA COLEMAN JACKSON, ALABAMA
PREP/TOTAL TIME: 30 MINUTES MAKES: 4 SERVINGS
4 boneless skinless chicken breast halves (5 ounces each)
¼ cup reduced-sodium teriyaki sauce
¼ cup barbecue sauce
4 slices ready-to-serve fully cooked bacon, cut in half
4 slices cheddar cheese
1. Dip both sides of chicken in teriyaki sauce; place on a greased 15-in. x 10-in. x 1-in. baking pan. Bake the chicken, uncovered, at 425° for 13-18 minutes or until a thermometer reads 170°.
2. Spread barbecue sauce over chicken; top with bacon and cheese. Bake for 3-5 minutes longer or until cheese is melted.
Honey-Roasted Chicken
This is so easy…in just 5 minutes dinner can be in the oven and baking. A few pantry staples are poured over the chicken and before you know it, out comes a sweet, succulent main course. I like to serve it with rice or potatoes and an Asian frozen veggie mix.
—GWYN BRANDT HIBBING, MINNESOTA
Staff, Assumption Catholic School, Hibbing, Minnesota
PREP/TOTAL TIME: 30 MINUTES MAKES: 4 SERVINGS
4 boneless skinless chicken breast halves (6 ounces each)
½ cup honey
¼ cup reduced-sodium teriyaki sauce
2 tablespoons orange juice
1½ teaspoons prepared mustard
½ teaspoon salt
¼ teaspoon pepper
1. Place chicken in a greased 13-in. x 9-in. baking dish. Combine remaining ingredients; pour over chicken.
2. Bake, uncovered, at 375° for 22-26 minutes or until a thermometer reads 170°, basting occasionally.
Mushroom-Artichoke Brunch Bake
While the potatoes are baking, take care of the rest of the prep work. The original recipe makes a pretty vegetarian egg bake. However, you can also add a layer of little smoked sausages cut lengthwise in half over the artichokes if you want a more substantial meal.
—SUZANNE FRANCIS MARYSVILLE, WASHINGTON
PREP: 30 MINUTES BAKE: 40 MINUTES MAKES: 12 SERVINGS
3 cups frozen shredded hash brown potatoes, thawed
2 tablespoons butter, melted, divided
½ teaspoon salt
2½ cups sliced fresh mushrooms
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
3 cups (12 ounces) shredded cheddar cheese
12 eggs
1¾ cups 2% milk
1 can (4 ounces) chopped green chilies, drained
1. Place potatoes in a greased 13-in. x 9-in. baking dish; drizzle with 1 tablespoon butter and sprinkle with salt. Bake at 350° for 20-25 minutes or until lightly browned.
2. Meanwhile, in a small skillet, saute mushrooms in remaining butter until tender. Place artichokes on paper towels; pat dry. Sprinkle the mushrooms, artichokes and cheese over the potatoes. In a large bowl, whisk the eggs, milk and green chilies; pour over cheese.
3. Bake, uncovered, for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
“I have been a paraprofessional at Liberty Elementary School since 1990. The staff and students are very caring. The students have donated money to the American Red Cross for Haiti, for leukemia, and more recently for Japan after the tsunami disaster.”
—SUZANNE FRANCIS MARYSVILLE, WASHINGTON
Staff, Liberty Elementary School, Marysville, Washington
Grilled Vegetables & Goat Cheese Napoleons
My recipe started out as an experiment for vegetarian friends at a small dinner party. It slowly evolved into this savory dish. I find everyone loves it (even nonvegetable enthusiasts) and I frequently receive requests to make it.
—JOAN MEYER NEW YORK, NEW YORK
PREP: 50 MINUTES BAKE: 10 MINUTES MAKES: 4 SERVINGS
2 plum tomatoes, halved lengthwise
¼ cup olive oil, divided
⅛ teaspoon dried oregano
⅛ teaspoon dried basil
¾ teaspoon salt, divided
½ teaspoon pepper, divided
1 large zucchini, cut into ½-inch slices
1 large yellow summer squash, cut into ½-inch slices
4 large portobello mushrooms
4 slices eggplant (½ inch thick)
1 package (5.3 ounces) fresh goat cheese
1 teaspoon minced fresh parsley
1 teaspoon minced garlic, divided
4 ounces fresh mozzarella cheese, cut into 4 slices
1 package (10 ounces) fresh spinach
¼ cup balsamic vinaigrette
1. Brush tomatoes with 2 teaspoons oil; sprinkle with oregano, basil and ¼ teaspoon salt and pepper. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until tender.
2. Brush the zucchini and yellow squash with 2 tablespoons oil; sprinkle with ¼ teaspoon salt. Place vegetables in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring occasionally.
3. Remove and discard stems and gills from the mushrooms. Brush mushrooms and eggplant with 1 tablespoon oil; sprinkle with remaining salt. Grill mushrooms, covered, over medium heat for 12-15 minutes or until tender. Grill eggplant, covered, over medium heat for 4-5 minutes on each side or until tender.
4. In a small bowl, combine the goat cheese, parsley, ½ teaspoon garlic and remaining pepper.
5. Place mushrooms on a greased baking sheet; spread each with 2 teaspoons cheese mixture. Layer with zucchini, squash, 2 teaspoons cheese mixture, eggplant and remaining cheese mixture. Top with mozzarella cheese and tomato. Bake at 350° for 8-10 minutes or until cheese is melted.
6. In a large skillet, saute the remaining garlic in remaining oil for 1 minute. Add spinach; cook for 4-5 minutes or until wilted. Divide among four plates; top each with a mushroom stack. Drizzle with vinaigrette.
White Bean Tuna Salad
I love tuna, and this recipe is a great way to use the canned variety. The Mediterranean flavors really pack a punch.
—LAUREEN PITTMAN RIVERSIDE, CALIFORNIA
Volunteer, Hawarden Hills Academy, Riverside, California
PREP/TOTAL TIME: 30 MINUTES MAKES: 6 SERVINGS
VINAIGRETTE
½ cup olive oil
¼ cup white wine vinegar
2 to 3 tablespoons lemon juice
2 tablespoons snipped fresh dill
1 tablespoon Dijon mustard
1 tablespoon honey
½ teaspoon kosher salt
¼ teaspoon pepper
SALAD
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
2 cans (5 ounces each) albacore white tuna in water
1 cup chopped roasted sweet red peppers
½ cup chopped red onion
½ cup chopped pitted Greek olives
½ cup chopped oil-packed sun-dried tomatoes
½ cup minced fresh parsley
2 teaspoons minced fresh oregano
6 leaves red leaf lettuce
1. In a small bowl, whisk the vinaigrette ingredients until well blended.
2. In a large bowl, combine the beans, tuna, red peppers, onion, olives, tomatoes, parsley and oregano. Drizzle with the vinaigrette; gently toss to coat. Serve on lettuce.
Sizzling Chicken Lo Mein
All the students at my high school love this yummy chicken dish. It is the most requested recipe I have.
—KRIS CAMPION MARSHALL, MINNESOTA
Teacher, Marshall High School, Marshall, Minnesota
PREP/TOTAL TIME: 30 MINUTES MAKES: 4 SERVINGS
8 ounces uncooked linguine
¾ pound boneless skinless chicken breasts, cubed
2 tablespoons olive oil
5 tablespoons stir-fry sauce, divided
4 tablespoons teriyaki sauce, divided
1 package (12 ounces) frozen stir-fry vegetable blend
1. Cook linguine according to the package directions. Meanwhile, in a large skillet or wok, stir-fry chicken in oil until no longer pink. Add 2 tablespoons each stir fry sauce and teriyaki sauce. Remove chicken from pan.
2. Stir-fry vegetables and 1 tablespoon each stir-fry sauce and teriyaki sauce in the same pan for 4-6 minutes or until vegetables are crisp-tender. Drain linguine. Add the linguine, chicken and remaining sauces to the pan; stir-fry for 2-3 minutes or until heated through.