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1 lb. chicken breast tenderloins

2 carrots (sliced)

2 celery ribs (chopped)

1 onion (sliced)

1 cup frozen peas

1 cup mango nectar

2 cloves garlic (crushed)

1 1/2 tsp. crushed fresh ginger

1 tsp. pepper

1 tsp. soy sauce

1/2 tsp. turmeric

2 tsp. cornstarch

Combine all in slow-cooker.  Cover and cook 1 hour on high.  Reduce to low and cook 2 hours.  Remove 1/2 cup liquid to small bowl, stir in 2 tsp. cornstarch, then add back to slow cooker.  Cover and cook on low 1 hour longer.  Serve with brown rice.

8 ounces diced cooked chicken

1 cup black beans, drained

1 4-ounce can diced green chilies

1/2 cup sour cream

1 tsp. chili powder

8 6-inch corn tortillas

Guacamole:

3 ripe avocados, pitted and flesh scooped from peel

1 tbsp. fresh lime juice

1 tbsp. chopped fresh cilantro

1 tsp. ground cumin

1/2 tsp. garlic powder

1)  Preheat oven to 400 degrees.  Coat a shallow baking dish with cooking spray.

2)  Combine chicken, beans, chilies, sour cream and chili powder in mixing bowl, mix well.  Spoon about 2 tbsp. of the mixture in a line down the center of each tortilla.

3)  Roll tortillas around mixture tightly and place seam side down.  Spray lightly with cooking spray and bake for 25 minutes.

4)  In a medium mixing bowl, mash together avocados and combine with the rest of ingredients.  Spoon alongside of taquitos.

Submitted by Alex:  Philadelphia, Pennsylvania.

8 ounce package of frozen cooked Italian-style meatballs

2-14.5 ounce cans diced tomatoes with Italian herbs

1-15 ounce can cannellini beans

1/2 cup water

1/4 cup basil pesto

2 cups baby spinach

1/4 cup shredded Parmesan cheese

Bring the first 5 ingredients above to a boil, cover and simmer for 15 minutes.  Stir in 2 cups baby spinach (washed) and 1/4 cup shredded parmesan cheese.

 Contributed by Dan the Man:  Montana Fire

3 lb. beef shank cut into 2″ pieces (as for a stew)

2 tbsp. olive oil

1 large onion, diced

2 garlic cloves, minced

3 cans beef broth

3 cans tomatillos

2 tbsp. fresh lime juice

1/2 tsp. ground cumin

2 poblano chiles, roasted, peeled, seeded and cut into 1/2″ squares

3 carrots, cut into rings

3 celery stalks, cut into small pieces

1 chayote squash, chopped

1/4 cup chopped cilantro

1/2 cup crumbled queso blanco cheese

Tortilla chips (optional)

1.  Rinse beef and pat dry:  season well with salt and pepper.  In a large pot, heat oil over high heat.  Add beef and brown on all sides, 6 to 8 minutes.  Transfer beef to plate. 

2. Reduce heat to medium and add onion and garlic.  Cook until onion is softened about 3 minutes. 

3.  Return beef to pot; add broth, tomatillos, juice and cumin.  Reduce heat to low, cover and simmer 1 hour.

4. Transfer beef to a cutting board and when cool enough to handle, shred meat (discarding bone) and return to pot. 

5. Add chile, carrot celery and chayote: simmer until tender, 20 to 25 minutes more.  Skim off fat and stir in cilantro.

6. Ladle soup into bowls and spinkle with cheese.  Serve with tortilla chips.

Contributed by: Danny Lopez in Texas

Whole fryer chicken

Salt, pepper

1 lemon/halved

1 bunch fresh thyme

10 garlic cloves, peeled

8 carrots, peeled, trimmed and halved crosswise

1 to 1 1/2 cups chicken broth

4 tbsp olive oil

3 tbsp red-wine vinegar

• Rinse the chicken with cold water and pat dry.  Season with salt and pepper.  Stuff with lemon, thyme and half of the garlic.
• Place chicken in roasting pan and surround with carrots and rest of garlic, add 1 cup of chicken broth and drizzle with olive oil.
• Roast in 425 degree oven until chicken is golden and carrots are well caramelized 1 1/4 to 1 1/2 hours.  Baste periodically with the broth.
• Transfer chicken, carrots and garlic to a platter discarding thyme and lemon and let chicken rest for 10 minutes or so.  Skim fat from pan juices and discard.  Add vinegar to remaining pan juices and serve over the chicken.

Submitted by Paul Canfield, Utah

2 cups milk

3 eggs

1/2 cup sugar

1/4 cup nonfat milk

1 tsp. vanilla

1/8 tsp. salt

Cinnamon

Place all ingredients in large mixing bowl and beat with electric beater for two minutes or until well mixed.

Pour into small custard cups and bake at 325 degrees for 50-60 minutes in a large baking pan filled with 1 inch of water.

1 tbsp. oil

1 garlic clove, peeled and smashed

1/2 cup chopped scallions, divided

1/2 lb. ground turkey

2 tbsp. chili powder

1 can crushed tomatoes (28 ounces)

1 can kidney beans, drained (15 ounces)

1 red bell pepper, diced

1 cup carrot, diced

1/2 tsp. brown sugar

Salt

Heat oil in large saucepan until hot and cook garlic and all but 2 tablespoons of scallions for 1 minute.

Add turkey and continue cooking until bowned, stirring in chili powder.  Add tomatoes, kidney beans, bell pepper, carrots, brown sugar and salt to taste.  Bring to boil over high heat and then reduce heat to low, cover and simmer on low for 15 minutes or so. 

Makes 4 servings and you can garnish with the rest of the scallions, sour cream, avocado, etc.

Sometimes, I can talk the crew into letting me spice it up with jalapenos for a little extra kick, but be careful!  It can make it pretty HOT!  Steve in Arizona

We firefighters like to stay in shape so that we can perform our job well, but we all love our meat and potatoes and so I came up with this recipe so that we could healthfully!

6 cups thinly sliced Yukon Gold potatoes (6 medium-sized potatoes)

1 tbsp. whipped butter

1/2 cup finely chopped sweet onion

1/2 cup finely chopped leeks

1 tsp. fresh chopped parsley

1 tsp. fresh chopped thyme

1/2 tsp. garlic powder

1/2 tsp. salt

1/2 tsp. pepper

1 cup whole milk

2 tsp. flour

2 tbsp. whole milk

1 large egg

3/4 cup shredded Gruyere cheese

1/3 cup shredded Parmesan cheese

1.  Preheat oven to 400 degrees.  Coat a 9 inch deep dish pie plate or a 9 x 9 baking dish with cooking spray.

2.  Put the sliced potatoes in a microwave-safe dish, cover and microwave on high for 10 minutes or until potato slices are just tender.

3.  Meanwhile, put the whipped butter into a nonstick medium saucepan or skillet and melt over medium-high heat.  Add the chopped onion and leeks and saute for about 4 minutes or until they’re lightly golden.  Turn off the heat and stir in the parsley, thyme, garlic powder, salt, pepper and the cup of whole milk until ingredients are blended.

4.  Put the flour and 1 tbsp. of the milk into a 2-cup measure and stir with a fork to make a paste.  Stir in the egg and the remaining tbsp. of mlk and beat with a fork to blend.

5.  In a large mixing bowl, combine the potatoes, the milk and onion mixture from the saucepan, the flour and egg mixture, and the Gruyere and Parmesan cheeses.  Stir gently.

6.  Spoon the mixture into the prepared baking dish and bake until golden brown (20 minutes or so.)

Steve from Sacramento, CA

A lot of us like to go fishing and then bring the fish to our station to cook up for the guys.  Here is one of my favorites ways to prepare what I caught.  Ed in San Diego

1 lb. fish fillets

4 tsp. olive oil

1 tbsp. finely chopped parsley

Coating: 

1 1/2 cups Italian-style bread crumbs

1 1/2 tsp. ground sage

2 tsp. Old Bay Seasoning

Egg Wash:

2 large eggs

2 tsp. milk

Lemon Sauce:

2 tbsp. lemon curd

2 tbsp. half and half

1 tbsp. chopped parsley

1.  Pat fish fillets dry with paper towels and set aside on waxed paper.  Put coating ingredients in a medium-sized bowl and blend well with whisk.  Add egg wash ingredients to a second medium-sized bowl and blend well with whisk.

2. Heat olive oil in a large fry pan.  Dip fillets into egg wash and then coat with bread crumb mixture. Fry fish fillets until brown on one side (a few minutes depending on thickness of fillet).  Flip fillets over to other side to finish cooking and then place on plate and cover with foil.

3.  In small saucepan, combine lemon curd and half and half.  Cook over medium heat, stirring frequently until sauce comes to a gentle boil and is slightly thickened.

4.  To serve, drizzle each fillet with a tbsp. of the lemon sauce and top with choppped parsely if you like.

Loaf of sourdough or French bread

1 cube butter, melted

5 garlic cloves, crushed

Handful of chopped fresh parsley

1 cup grated Parmesan cheese

Combine the last four ingredients and let get firm in refrigerator.  Cut the bread into desired size pieces and spread with buttery mixture.  Broil in oven/broiler until melted.