Main Dishes

Pasta Salad

1 bag rotini pasta

1 bottle Italian salad dressing

3/4 c chopped mozzarella

1 bunch green onions, chopped

1 sm can sliced black olives

1 pkg salami chunks

1 c grape tomatoes or chopped tomatoes

3/4 c zucchini or cucumber, chopped

Cook pasta al dente per package instructions.  Add zucchini and continue cooking until done.  Drain and cool with cold water.   Place in large bowl and add mozzarella, onions, olives, salami and tomatoes.  Toss well and add salad dressing.  Toss again.  Serve cold.

Lemon Chicken and Rice Soup

3 cans chicken broth or equivalent Penzy’s Chicken Stock

8 boneless, skinless chicken thighs

½ c lemon juice

1 T lemon pepper

3 cups white rice, cooked

Add 3 cans of chicken broth, plus 1-2 cans more of water to a large stock pot.  Add chicken thighs and cook until done, approx 30 minutes.  Remove thighs to a plate and cut in bite-sized pieces.  Return to pot and add lemon juice and lemon pepper.  Cook 5 minutes more and add hot, cooked rice immediately before serving.  The rice will continue to absorb the stock and make a yummy risotto for breakfast or lunch the next day. 

Jeanne’s Chicken Stew

4 cans cream of chicken soup

2 cans chicken broth

3 cans sliced potatoes

2 large carrots, sliced

6-8 boneless, skinless chicken thighs

Olive oil

Salt and pepper to taste

Cut chicken into bite-sized pieces and stir fry in olive oil until cooked, about 15-20 minutes.  Add carrots, potatoes, soup and broth and cook together, another 20-25 minutes.

Taco Soup

1 lb ground beef

1 can beef broth

1 can diced tomatoes

1 sm can chopped green peppers

1 can corn

1 can red beans

Taco seasoning

1 onion, chopped

1 c salsa

1 bag grated cheddar cheese

1 container sour cream

1 can sliced olives

1 bag tortilla chips

Brown ground beef in a large stock pot.  Add chopped onion and fry until onion is clear.  Add beef broth, tomatoes, green peppers, corn and red beans.  Add water and taco seasoning to taste.   Cook for 30 minutes on medium.  Stir in salsa and cook five more minutes.  Serve topped with cheddar cheese, sour cream, olives and tortilla chips.


Crockpot Cranberry Pork Chops


1 can jellied cranberry sauce
6-8 pork chops
16 oz cranberry juice
Salt and Pepper to taste
Cornstarch to thicken


Place all items in a crockpot and cook on low for 8 hours.  Drain off juice and thicken with cornstarch and return to crockpot to coat pork chops.  The pork will be very tender, which is why this pork chops and gravy are best served over mashed potatoes.


Lora's Beans and Rice


4 cans red beans, 3 cans drained - 1 can undrained
2 cloves garlic, crushed
2 pkg Sazon Seasoning
1 yellow onion, finely chopped
1/2 bunch fresh cilantro, finely chopped
2 T olive oil
Cooked rice to serve


Heat olive oil in fry pan and cook garlic and onions through.  Add red beans and Sazon Seasoning and cook on medium heat for 5-10 minutes.   Add chopped cilantro and cook 5-10 minutes more.  Serve over rice.


One note:  other than the beans, all amounts can be adjusted to your own personal taste.  I like it sometimes with more garlic and olive oil. 


Becky's Burritos


1 pkg flour tortillas
1 lg can refried beans
1 lb grated cheddar cheese (or more, depending on taste)
1 lg can El Pato enchilada sauce
1 sm can sliced black olives, optional


Fill and roll each tortilla with 1/4 c refried beans and a handful of grated cheddar cheese. Place in 9x13 pan.  When the pan is full of rolled torillas, smother with enchilada sauce and grated cheese.  Sprinkle sliced black olives over the top.  Bake at 350 degrees for 30 minutes.