Grilled Chicken Artichoke Pasta by Susan Shaw

Busy Day Chicken and Rice by Brenda Merrill

Upsidedown Spaghetti by Mindy Dean

Spinach-Stuffed Pasta Shells by Leaha Jensen

Rouladen by Sherry Walton

Sour Cream Pork Chops from Anne-Marie Pitcock

6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream

Directions: Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil. Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.Preheat oven to 200 degrees F (95 degrees C). After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.

Chicken Kashmir

¾ C all-purpose flour
1 t salt
2 t freshly ground black pepper
¾ t curry powder
¾ t ground coriander
¼ t ground cumin
¼ t ground cinnamon
¼ t ground nutmeg
¼ t ground cardamom
3 eggs, beaten
2 t ground turmeric
16 tomato slices
½ C unsalted butter
8 chicken breasts
1 T minced fresh cilantro

Yogurt Sauce:
2 T corn oil
1 T minced fresh ginger
2 t curry powder
2 t ground fennel seed
½ t ground cumin
½ t ground coriander
2 C plain yogurt
1 ¼ t salt
¼ t freshly ground black pepper
1 t fresh lemon juice
1 T minced fresh cilantro or parsley*

Combine all sauce ingredients; set aside. Serve at room temperature. Sift together flour, salt, pepper, curry, coriander, cumin, cinnamon, nutmeg and cardamom is wide shallow dish. Beat together eggs and turmeric in another dish. Heat tomato slices in a rimmed tray in a 350 oven for 5 minutes. Heat unsalted butter until hot in skillet large enough to hold all the chicken in a single layer. Pound ea. breast between 2 pieces of waxed paper until ¼ inch thick. Dip each breast first in flour mixture, shaking off excess, then coat with egg, letting excess drip off. Sauté chicken on either side for 2 minutes on ea. side over medium heat. Serve at once topped with warm tomato slice drizzled with some sauce and sprinkled with minced cilantro or parsley. Pass the remaining sauce. Serve with rice and naan bread.

Hamburger Casserole by Beth Prueitt

1 lb. hamburger, cooked and drained
1 onion
1/4 c. chopped green pepper
1 t. parsley flakes
1 t. chili powder
1 t. cumin
1/2 t. salt
1/4 t. pepper
1 small can tomato sauce
2 T. flour
1 c. shredded cheddar cheese
2 eggs
1 c. milk
1 T. oil
1 c. whole wheat flour
1/2 t. salt

Saute onion and green peppers with hamburger. Add next 7 ingredients and cook for a few minutes. Put in greased baking pan. Sprinkle cheese on top. In blender, combine last five ingredients. Pour on top of hamburger mixture. Bake 25-30 minutes at 425 degrees.

Creamy Chicken and Noodles by Anne-Marie Pitcock

Boil 2-3 chicken breasts until fully cooked(I add onion and celery salt to water). Remove Chicken and shred into pieces. Bring broth from chicken to boil; add 2 boullion cubes if necessary for more taste. Add wide egg noodles-- boil for 1/2 of the time on the package directions. Add enough milk to make broth look milky (more milky than watery) Add thickener (I start with 1c water whisked with 1/2 c Flour) Add chicken back into pot. Simmer-- will thicken as it simmers- be sure to stir frequently to prevent sticking. Add salt and pepper to taste. Serve over mashed potatoes or eat as is.