Lumpia

Ingredients4 lbs ground meat (hamburger, pork, turkey)
1 bag carrot sticks
2 bell peppers (diced)
1 box fresh garlic (diced)
1 small onion (diced)
4 pkg lumpia wrappers (thawed but cold)
6 eggs (reserve two in a small bowl)
salt & pepper
4 large freezer bags

Directions
In a large bowl combine meat, carrots, bell peppers, garlic, onion, salt, pepper and 4 eggs. Work together until completely mixed.

Open lumpia wrappers, place two separation papers in one freezer bag. Lay one separation paper on the table. Take one lumpia wrapper at a time filling from one edge with approx 2-3oz of the mixture. Roll halfway, tuck in the sides, roll once more then use the eggs from the small bowl to "paint" the end of the wrapper. This will seal the wrapper closed while frying.

Place the lumpia on the separation wrapper on the table. Continue through the full box of wrappers. Put the lumpia into the freezer bag with the separation wrapper on top. Do this with all the wrappers until you run out!

Use within two days or freeze to thaw at a later date. Do not re-freeze after thawing!

Taco Soup

Ingredients
1 can corn (undrained)
1 can diced tomoatos (chili style undrained)
1 can chili beans (undrained)
1 can tomato soup
1pkg taco seasoning
1 lb ground beef (browned)

Directions
Put everything into a large soup pot and simmer for 1hr. You can also put it all into a crock pot and let it cook on low all day. Stir it once. Serve with cheddar cheese and tortilla chips.

Cinnamon Applesauce Muffins

Ingredients
1 box Cinnamon Strusel muffin mix
1/2 cup unsweetened applesauce
1 egg
3 tbsp butter (room temp)
1 tbsp flour
1/2 cup old fashioned oats

Directions
Preheat to 375* and grease muffin pan. Combine first three ingredients (do not add in the strusel packet). Batter will be lumpy. Fill each muffin cup with 1/4 cup batter. Combine strusel packet with last three ingredients and work together with a fork to get small clumps. Sprinkle on each muffin. Bake approx 19 minutes.

Spicy Sausage Cassrole (Not Baked)

Ingredients:
1 pkg Johnsonville mild sausage
3 cups pasta (your choice)
1 can corn
1 jar pasta sauce (We like Bertolli's Arraibata with this recipe.)
Chili powder to taste

Directions:
Brown sausage with 1 Tsp chili powder. Meantime, boil pasta to nearly done. Drain pasta and any grease from the sausage. Combine with corn, sauce, and extra chili powder to your taste. Top with parmesean cheese if you want it.

*Note*
We pair this with garlic bread. Makes for a great meal.

French's Onion Chicken

Ingredients:
1 lbs chicken breast (cut into medium size portions)
2 tbsp all purpose flour
2 cups Frenchs onions
1 egg (whisked)

Preheat oven to 350*F

Crush onions and mix together with flour in a large bowl. Dip chicken into egg and coat with onions. Bake for approximately 20 minutes, until juices run clear when cut.

*Note*
We make it a meal with Rice-a-Roni Herb & Butter rice and green beans. Yum!

Chili Nacho Bake

Ingredients:
1 lb ground beef
1 tsp onion powder
1 tsp minced garlic
2 tsp chili powder
1/2 tsp cumin
1 can zesty chili style tomatos
1 can kidney beans (drained & rinsed)
6oz tortilla chips (we like the lime or jalapeno with this recipe)
2 cups shredded cheese (cheddar or mexican blend)
1 bell pepper (sliced - optional)

Directions:
Heat over to 350* and grease 2.5qt casserole dish.

In a large skillet, brown ground beef seasoned with garlic and onion powder. Add bell pepper and cook until tender. Add beans, tomatos, chili powder and cumin then cook until bubbly.

Break tortilla chips into smaller pieces and put half into the bottom of the casserole dish. Spoon half the beef mixture unto the chips and sprinkle with half the cheese. Add the last of the beef mixture. Top with remaining chips then sprinkle on the remaining cheese.

Bake for 25 minutes.

Teriyaki Chicken w/ Fried Rice

Ingredients:
1 lb chicken tenders
8 tbsp sesame oil (4 for marinade, 2 for browning chicken, 2 for saute peas)
2 tbsp sugar
1 tbsp lemon juice
1 tsp toasted sesame seeds (optional)
1 cup teriyaki sauce
1/2 tsp crushed red pepper (optional)
3 bags instant rice (10min rice)
1 cup frozen peas
2 eggs
4 tbsp soy sauce

Directions:
Put chicken, sugar, lemon juice, teriyaki sauce, and 4 tbsp sesame oil into a large bowl.  Mix well and store covered in the fridge to marinate. (2 hours minimum but overnight is prefered)

Heat 2 tbsp sesame oil in a high-sided pan until sizzling. Cook chicken until no pink is left. Use the marinade to keep it from drying out. Using a spatula, break it into bitesize pieces then let it brown with the crushed red pepper.

At the same time, boil water for the rice in a large sauce pot. Cook the rice for 7 minutes then drain and set aside.

In a wok, heat 2 tbsp sesame oil and add the frozen peas (be careful of the hot oil!!!). Saute the peas until they are warm but crisp. Add the whisked eggs and cook until they are done. Add the rice and soy sauce. Fry until the rice is as brown and done as you want it. Use some of the chicken marinade to join the flavors.

Serve and enjoy!