From the home of
From the home of
2 lbs. ground chuck
2 quarts water
1 can (28 oz.) tomato sauce
1 can (28 oz.) diced tomatoes, undrained
2 cups white rice, cooked
2 cups red peppers, chopped
1/4 cup brown sugar
2 teaspoons salt
1 teaspoon black pepper
2 beef bouillon cubes
1. Brown ground chuck, drain fat.
2. In a large soup pot, add the meat and remaining ingredients.
3. Bring to a boil, cover and reduce heat, simmer for 30-40 minutes.
4. Serve with biscuits and honey.
Stuffed Pepper Soup Serves 8-10
“We are a topping family so
I serve the soup with sour cream,
shredded cheddar cheeese
and green onions.”
– Johnna Lewis
3 lbs. ground chuck
3 cups white rice, cooked, chilled
1 large onion, finely chopped
3 eggs, lightly beaten
3 teaspoons salt
3/4 teaspoon black pepper
3 cans condensed tomato soup
1. Combine first 6 ingredients in a large mixing bowl.
2. Form into balls (tennis ball size).
3. Place into (2) 9” x 13” baking dishes.
4. Pour soup over the rice balls.
5. Cover with foil and bake at 400 degrees for approximately 50 minutes – 1 hour.
6. Serve with salad.
Rice Balls Serves 8
1 lb. boneless beef chuck roast, sliced into thin strips
1 cup beef broth
1/2 cup soy sauce
1/3 cup brown sugar
Fresh broccoli (or frozen) florets - as many as desired
1. Place beef in a crockpot.
2. In a small bowl, combine beef broth, soy sauce, brown sugar, oil, and garlic. Whisk, and then pour over beef.
3. Cook on low for 6-8 hours.
4. In a cup, stir cornstarch and sauce from crockpot together until smooth. Add to crockpot. Stir well to combine. (Ifyoursauceis
5. Add broccoli to crockpot and stir to combine.
6. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
7. Serve over hot, cooked brown (or white) rice.
CrockpotBeefandBroccoli Serves 4
1/4 cup oil
1/2 tablespoon crushed red pepper flakes
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon chopped garlic
6 oz. sliced boneless skinless chicken breast
(you can use precooked, just lessen time)
1/2 teaspoon butter
1/4 cup peas (frozen or canned)
3/4 cup marinara sauce (homemade or store bought)
1/2 cup Alfredo sauce
1 lb. rigatoni pasta, cooked
1/2 teaspoon additional crushed red pepper flakes for garnish
1. In a sauté pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper, and garlic and sauté just long
enough to caramelize and for red pepper to release its flavor into the oil. Add sliced chicken and sauté briefly to coat in
spices and garlic.
2. Add marinara sauce first, then add Alfredo sauce and bring to a simmer. Cook until sauce thickens slightly and chicken
has reached an internal temperature of 165° degrees. Turn off heat, add butter and peas. Incorporate into the sauce.
3. Toss cooked pasta and sauce in a pasta bowl, reserving the majority of the chicken to be placed on top. Garnish with
red pepper. Serve with a tossed salad and Italian bread with butter.
“This recipe is spicy. You may want to reduce the amount of crushed red pepper flakes to your liking.”
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons sauce from the crockpot after being cooled
1 Tablespoon sesame oil
Hot, cooked brown (or white) rice
“Pasta day is always the day before
game day in our house, so I doubled
the recipe that way the boys would
have some leftovers to eat on gameday since we are at work”– Hollie Zinkham
6 cups frozen shredded hash browns
1-1/2 cups shredded pepper jack cheese
2 cups cooked ham, diced
1/2 cup sliced green onion
8 large eggs, beaten
2- 12 oz. cans evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper
1. Grease a 9” x 13” baking dish. Arrange potatoes evenly in the bottom of dish. Sprinkle with cheese, ham
and green onion. In a large mixing bowl, combine eggs, milk, salt, and pepper. Pour egg mixture over
potato mixture in dish.
2. At this point, you can cover and refrigerate until ready to bake (several hours or overnight). When ready
to bake, preheat oven to 350 degrees. Bake uncovered for 45-55 minutes or until center appears set. Let
stand 5 minutes before serving. If baking after casserole has been refrigerated, you will need to increase
baking time to 55-60 minutes.
From the home of
From the home of
Deb & Tony Hunt
2 cups Corn Flakes, crushed
Stick of butter
Can of evaporated milk
4 boneless chicken breasts, sliced
1. Preheat oven 325 degrees.
2. Wash and pat dry chicken tenders, then lightly salt.
3. Dip tenders into evaporated milk then into Corn Flake
crumbs. Place in baking dish.
4. Melt the stick of butter and pour over the chicken.
5. Heat oven to 400 degrees. Bake for approximately
35 minutes or until chicken is done.
for healthy meals”– The Phantoms
1 can diced tomatoes
1 package low sodium Stove Top Stuffing
1/2 cup water
2 cloves garlic, minced
1-1/2 lbs. of boneless chicken breasts,
cut into bite size pieces
1 teaspoon dried basil leaves
1 cup shredded Mozzarella cheese
1. Heat oven at 400 degrees.
2. Mix tomatoes, stuffing, garlic, basil and water until stuffing is mixed and moist.
3. Place chicken on the bottom of a 9” x 13” baking dish.
4. Cover chicken with stuffing.
5. Top with cheese and bake at 400 degrees for 40 minutes or until chicken is done.
Lawry’s Seasoning Salt
1. Preheat oven 425 degrees.
2. Place parchment paper on a cookie sheet.
3. Drizzle olive oil over Kale on the cookie sheet.
4. Lightly season with Lawry’s Seasoning Salt.
5. Bake 15 minutes.
1 lb. ground beef
1 cup onion, chopped
1 green pepper, chopped
15 oz. can pizza sauce (or make your own sauce)
1/2 cup sliced pepperoni, chopped
6 oz. pkg. slice mozzarella cheese
2 eggs, beaten
1 cup milk
1 tablespoon oil
1 cup all-purpose flour
1/2 teaspoon salt
1 cup grated parmesan cheese, divided in half
1. In a skillet over medium heat, brown beef, onion, and green pepper; drain off any grease. Stir in pizza sauce, pepperoni, and
seasoning; simmer over low heat for about 10 minutes. Spoon beef mixture into greased 9” x 13” baking pan. Place mozzarella
slices over hot beef mixture.
Upside-Down Pizza Casserole Serves 6
Farmer’s Casserole Serves 12
8 chicken breasts
2 teaspoons of olive oil
2 medium onions
2 tablespoons paprika
1. Sauté onion in olive oil until transparent. Add paprika,
then add chicken until browned. Add wine and
chicken broth and simmer for 30 minutes.
2. Take out the chicken to cool.
3. Thicken the sauce (without the chicken) with a rue
(cold water and 2 tablespoon flour). Slowly add
4. Return chicken to mixture on low to warm heat.
Serve with noodles.
From the home of
1 packet of Lipton Onion Dry Soup Mix
1 18 oz. jar of apricot preserves
1 16 oz. of catalina dressing
2 lbs. of chicken, cubed
1. Mix packet of Lipton Onion Dry Soup Mix
with jar of apricot preserves, and jar of
2. Place raw chicken in baking dish, cover with
mixture, and bake at 350 degrees for
25 minutes (or until juices run clear).
Serve over rice.
“Even better the
second day!!!”– Connie Black
1 cup chicken broth
1/2 cup white wine
1/2 cup sour cream
1/4 cup cold water
1 lb. of hamburger meat, browned
1 can of Campbell Condensed Soup
(cream of pototo or cream of onion)
1 cup of fresh green beans
1/3 cup of milk
1. Mix Campbell Condensed Soup with green beans and
1/3 cup of milk. Mix cooked hamburger meat with
2. Line the bottom and sides of a crockpot with frozen
tator tots and place hamburger meat and soup mix in
the center of crockpot.
3. Cook on low for 8 hours or high for 4-6 hours.
TaterTot Casserole Czech Chicken
NUTRITION: the importance of healthy eating and smart food choices through a balanced diet to maintain the
healthy nutritional levels each body requires.
• In Mahoning County 38.2% of students in third grade are overweight or obese, while the figure in
Trumbull County is 43.3%. The state average is 34.7%.”
PHYSICAL ACTIVITY: the benefits of exercise through sports, fun, and everyday activities.
• “Only one in three children are physically active every day. Less than 5% of adults participate in
30 minutes of physical activity each day; only one in three adults receive the recommended amount
of physical activity each week.” Source: http://www.fitness.gov/resource-center/facts-and-statistics/
CHARACTER DEVELOPMENT / CITIZENSHIP: the significance of “doing the right thing,”
being courteous, and taking pride in being a part of the Valley.
• “Pick up a piece of trash each day” and 99 other recommended actions to be a good citizen.
• “Roughly 50 billion plastic water bottles end up in U.S. landfills each year — 140 million every day!
That’s enough, laid end to end, to reach China and back each day.” Source: www.back2tap.com
FINANCE: the necessity of fiscal responsibility in saving and spending.
• “28% of Americans have more credit card debt today than they have in a savings fund. That means that
if one quarter of Americans even wanted to use their savings to pay off their debts at this moment, they
wouldn’t be able to.” Source: http://time.com/8740/federal-reserve-debt-bankrate-consumers-credit-card/
• “Nearly one in three Americans prepare a detailed written or computerized household budget each
month that tracks their income and expenses - a large majority do not.”
EDUCATION: the value of a solid education and how class lessons apply to day-to-day issues.
• “American 15-year-olds continue to turn in flat results in a test that measures students’ proficiency in
reading, math and science worldwide, failing to crack the global top 20.”
• “Four out of every 10 new college students, including half of those at two-year institutions, take remedial
courses, and many employers comment on the inadequate preparation of high school graduates.”
5 Key Components
Sweet and Sour Chicken