Chinese Caesar Salad

1 Cup Whole Almonds unsalted

2 Boneless Chicken Breasts Thinly Fileted

2 TBSP Masala Spice

1 Tsp Coriander Spice

1 Cup Endame Peas Frozen

2 TBSP Olive Oil

1 Whole Onion Sliced

2 Slices Bacon chopped in to bits or Bacon Bits

1 Tbsp Parmasean Cheese

2 Tbsp Caesar Salad Dressing

Handful Sunflower Seeds

Romaine Lettuce or Caesar Salad Kit

Thaw and Shell Endame Peas in Microwave

Cook Onions and Bacon in 1 TBSP Olive Oil and Coriander

Cook until almost Glazed add Chicken Filets and cook with Onions until Golden Brown.  Add 1 Tbsp of Masala Spice over Chicken Breasts while cooking .. You can add more if you Desire.

Onions might end up a little well done.

Remove Chicken when cooked leave in Onions and Bacon cook Almonds about 5 Minutes Covered with 1 TBSP Olive Oil and 1 TBSP Masala Spice spread over Almonds

Add Chicken, Almonds, Sunflower Seeds, Endame Peas and any Onions and Bacon that are not overcooked to the Salad add Dressing and Stir

Add Parmesan Cheese

Serves 2 -3 People

Lazy Perogies

Ingredients

• 9 uncooked lasagna noodles
• 4 large baking potatoes, peeled and cut into 1-inch chunks
• 1/2 cup milk
• 1 tablespoon butter
• 1 teaspoon onion salt, or to taste
• salt and black pepper to taste
• 1 cup shredded Cheddar cheese
• 1 pound bacon
• 1 onion, chopped
• 2 cups dry cottage cheese
• 1 egg
• 1 teaspoon onion salt, or to taste

Directions

1.     Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the lasagna noodles, about 3 or 4 at a time, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink, and lay the cooked noodles flat on waxed paper or aluminum foil while you finish cooking the rest of the noodles.

2.     Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking dish.

3.     Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Using a potato masher, mash the potatoes with the milk and butter until smooth. Stir in 1 teaspoon of onion salt, and season with salt and pepper. Set the mashed potatoes aside to cool. When cooled, mix with shredded Cheddar cheese.

4.     Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and almost crisp, about 10 minutes. Place the onion into the hot bacon fat, and cook and stir until the onion is translucent, about 8 minutes. Break the bacon into pieces with a spoon or spatula, and set the bacon and onion aside. Mix the cottage cheese, egg, and 1 teaspoon of onion salt in a bowl.

5.     To make the casserole, place 3 lasagna noodles into the prepared baking dish, and spread with the cottage cheese mixture in an even layer. Top the cottage cheese with 3 more lasagna noodles, then spread potato-cheese mixture in a layer. Top the mashed potato layer with 3 more noodles, then spread the bacon and onion into an even layer on top of the casserole.

6.     Cover the casserole with aluminum foil, and bake in the preheated oven until the cheese is melted and the casserole is hot, about 30 minutes. Allow to set for about 10 minutes before serving

Cook time 350 for 1:40

Organge Thai Chicken Stir Fry

2 Chicken Breast or 8 Chicken Thighs
2 - 3 Large Sweet Peppers
1 Bunch Small Chives
1/4 Cup Sunflower Seeds
1/4 Cup Pumpkin Seeds
2 Tbsp Soya Sauce
2 Tbsp Virgin Olive Oil
1 Tbsp Sesame Seed Oil
2 tsps Thai Spice
1 Tbsp Poultry Spice
1/4 cup Zest of Orange
15 - 25 Snow Peas

Chop the Chicken in to chunks of desired size and place in Skillet with Olive Oil and Poultry Spice cook
Chop the onions and Peppers in to your desired sizes, and place into Skillet
Cook with Vergetables to desired consitent
Add Thai Spice
Add Orange Zest
Add  Sunflowers Seeds
Add Pumpkin Seeds
Simmer and until Desired consistency

CC Steak Marinate

1 Pkg. of steak or
meat marinate
¼ Rye
½ Cup Water
Dash of Montreal Steak Spice

Place ¼ cup of Rye and ½ cup of water together.
Put contents of package of marinate in to the mixture of rye
and water
Add the dash of Montreal Steak spice.

Punch holes in steak with fork on both sides.

Pour Marinate in to a Ziploc bag big enough to hold the
steak.
Place the steak in to the bag making sure each piece is
flat.
Make sure the marinate surrounds as much of the steak as
possible

Lay flat in the fridge flipping the bag every several hours
if desired.
Let sit in sauce 6 – 8 hours.

Spicy Chicken Rigatoni

2 Chicken Breasts (Cut in to pieces of desired size)
½ teaspoon Poultry Seasoning
½ teaspoon Jalapeno Spice (use a whole Jalapeno for a real
kick)
½ teaspoon Basil
1 can mushrooms
½ Large Pepper (chopped)
½ Large Onion (chopped)
340 mL Tomato Sauce
Rigatoni Noodles
1 Tomato of desired size (chopped)

Place Chopped Chicken and Mushrooms in to Fry Pan or Skillet
to cook adding the Poultry Seasoning and Jalapeno Pepper Spice over the chicken
in the pan.
Begin cooking Rigatoni Noodles at the same time as the
Chicken and mushrooms.
When the Chicken is almost cooked add the Pepper and the
Onion to the Chicken and Mushrooms (mixing them together). Add the ½ teaspoon of Basil spreading equally
over the surface of the Chicken, Mushrooms and vegetables. Mix in the Basil.

Throughout the process above stir occasionally.

When everything is almost cooked add the chopped Tomato.

When everything is cooked to the desired levels add the
cooked noodles and half the Tomato sauce and mix together add and stir in the
rest of the Tomato sauce stir in.

Cover and heat 5 – 8 Min (Stirring Occasionally) (to warm
the sauce to desired temperature)

Lazy Chicken Noodless Lasagna

250g corn polenta

1 lb ground chicken

1 large onion

1/2 cup chopped mushrooms

1 large sweet pepper chopped

1 to 1 1/2 cup mozarella cheese grated

italian herb mix to taste

pepper to taste

1 egg

1 Bottle of Classico Tomato Sauce

1 tbsp Oil

Brown Chicken in a sauce pan with the Oil, While browning adding in the chopped Onions, the Chopped Pepper, and the

Italian Herbs.

While the chicken and vegetable mix is cooking grate the Mozarella cheese

Combine the Cottage Cheese, Egg and Pepper in to a medium sized bowl and mix thoroughly

with a fork. You still want the cottage cheese to be lumpy.

When the Chicken and Vegetable mix is cooked, and in the Tomato Sauce and Mix together

In a 9x13 pan place a thin layer of the Tomato Sauce and chicken mixture remove with a small

ladle.

Crumble the polenta over top to create a layer of polenta.

Next Place the Layer of Cottage cheese and egg

Next Place the Layer of Mozarella Cheese

Finally place the remainder of the Tomato and chicken sauce and smooth out evenly

Pre Heat Oven to 375 F

Cook in oven for 30 to 35 Minutes covered with Tin Foil

Let Stand 5 - 10 Minutes before eating

Chicken scapanapoli with Alfredo

2 Boneless Chicken Breasts
1 bottle Alfredo Sundried tomato and basil sauce
1/2 Bottle Alfredo Sauce
1 pack Alfredo or Rotini Noodles
4 Slices of Prosciutto
1/2 Ball of Real Mozarella chesse
2 dashes of Basil
1 teaspoon Teriyaki Spice
4 oz of Rye or Jack Daniels
2 tsp. Of Olive Oil
1 tsp of Balsamic Vinegar
Cut chicken in to thin slices that are easy for grilling in a 9 x13 dish or smaller place sliced chicken. In a measuring cup combine 3/4 of Sundried Alfredo sauce Rye or JD and 1 dash of Basil with Teriyaki spice. Mix together and pour over chicken. Flip chicken so it is covered in marinate. Sprinkle 1 dash of Basil over chicken and sauce. Place in fridge for several hours to marinate
Fry chicken in medium sauce pan with Olive Oil and Balsamic Vinegar

Lay chicken flat in 9x13 dish or smaller. Slice Mozarella cheese in to thin slices and lay over chicken. Place the four slices of Prosciutto over the cheese and chicken. Sprinkle remainder of sauce over top. Place in oven at 350F for about 10-15 minutes or until cheese is melted.

Cook noodles until cooked and combine the desired amount of sauce to the cooked noodles.
Cut and serve the Prosciutto and Chicken with noodles beside.