2 T. canola oil
1/2 t. minced garlic
2 c. instant brown rice
1 med. onion, diced
4 oz. sliced water chestnuts
1 c. frozen edamame, defrosted
2 eggs, scrambled
1 scallion, sliced
3 T. low sodium soy sauce

Cook rice according to package directions.  Meanwhile, heat oil in large saute pan over medium heat.  Add onion and cook until soft, about 5 minutes.  Add garlic and saute 2 minutes more.  Reduce heat to low.  Add cooked rice to pan along with water chestnuts, edamame, eggs, scallion, and soy sauce.  Toss and serve.

1/2 cup butter
1 cup sugar
2 eggs
1 cup mashed banana
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder

1/2 tsp. salt
In a large bowl, cream the butter and sugar together, add one egg at a time, than add the bananas.
In a small bowl, mix flour, baking soda, powder and salt and than add slowly to large bowl.
Bake at 350F for 30 minutes.

1 pkg of 10 refrigerator biscuits
1 lb ground beef, browned and drained
1 (15 ½ oz) can chili beans with liquid
1/4 cup water
1 cup shredded cheddar cheese
Shredded lettuce
Chopped tomatoes
Sour cream
1 (15 ½ oz) can bold Manwich or equivalent spiced tomato base
1/2 can salsa
Roll or pat each biscuit into 3 ½ or 4 inch circles. Fit each bisuit over the back of the cups of a well-greased muffin pans-like you are making a little bowl. Bake at 400F for 9 to 10 minutes. Mix beef, manwich, salsa, chili beans, and water. Bring to a boil. Simmer 5 minutes. Fill cups with meat and cheese and top with lettuce, tomato, and sour cream.

•    3 cloves garlic, finely chopped (or more to taste)
•    1/3 cup olive oil
•    2 (6 1/4 oz) cans chopped clams (drain and reserve liquid)
•    1 (14 oz) can tomatoes
•    1 (6 oz) can tomato paste
•    1 T dried parsley
•    1 1/2 – 2 tsp Italian seasoning
•    1/2 tsp crushed red pepper flakes
•    salt & pepper to taste
•    1 lb linguine or thin spaghetti, cooked
In a med. saucepan, cook garlic in olive oil until golden.  Add the liquid from the clams plus remaining ingredients except clams & pasta.  Simmer, uncovered, for 30 minutes, stirring occasionally to break up tomatoes.
Add clams and heat through.  Serve over pasta.

•    6 (1/2 in thick) boneless pork loin chops
•    1/2 tsp salt
•    1/2 tsp pepper (I just shake these on to taste)
•    1/4 cu milk
•    2 Tbsp Dijon mustard
•    1 cu italian-seasoned breadcrumbs
•    1/4 cu butter or margarine, divided
•    1 1/2 tsp jarred minced garlic
•    3/4 cu whipping cream
•    1/3 cu white wine or chicken broth
•    1/2 cu grated parmesan cheese
Sprinkle the pork chops evenly with salt and pepper.  Stir together milk & mustard.  Dip pork chops in the milk mixture; dredge in breadcrumbs.  Place chops on a rack in a broiler pan.  Bake pork chops at 375 for 30 min or until done.  About 10 minutes before the pork chops are done, melt 1 Tbsp butter in a saucepan over med-hi heat; add garlic and saute 2-3 minutes.  Stir in cream, wine, and cheese; reduce heat and simmer 3 to 4 minutes (do not boil).  Whisk in remaining 3 Tbsp butter until melted.  Serve with the chops.

2 (26 oz) jars spaghetti sauce
6 oz provolone cheese, sliced
6 oz mozzarella cheese, shredded
1 ½ cups sour cream
1 lb ground beef
6 cloves garlic, crushed
1 (4 oz) can of mushrooms, drained
1 red bell pepper, chopped
2 T Italian seasoning
Parmesan cheese
16 oz pkg ziti pasta, cooked
Brown beef with onion, bell pepper, Italian seasoning, and, garlic, then drain. Add spaghetti sauce and mushrooms and simmer for 15 min. Mix ½ of the ziti with 1 cup spaghetti sauce, then layer as follows in a buttered 9×13 baking dish: ½ of the Ziti with sauce, provolone cheese, sour cream, ½ spaghetti sauce, remaining ziti, mozzarella cheese and remaining sauce. Bake at 350 for 30 minutes or until cheese is melted. This can also be split into two 8×8 pans so that one can be frozen.
I usually bake mine with a cookie sheet under it-it usually bubbles over the sides a little.

•    1 pound ground beef or ground turkey
•    1 can beef gravy
•    1 package mashed potatoes mix (or make your own from scratch)
•    1 package (2 cups) shredded cheddar cheese
•    salt, pepper, onion powder, garlic powder
Preheat oven to 350 F.
Brown meat, drain, and place in the bottom of a 3 quart baking dish.
Mix in the can of beef gravy (add a little water if it seems too thick) with the meat.
Season the meat mixture with salt, pepper, etc.
Prepare the mashed potatoes.
Top meat mixture with mashed potatoes.
Finally, sprinkle shredded cheese over the top (to taste – may not have to use all of the package).
Bake at 350 F for about 30 minutes.  If you like it crunchy on top, bake for 28 minutes, and put under a broiler for the last 2 minutes.