Italian Baked Chicken and Pasta

Submitted by Sister Gniewosz

1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish 

1. Preheat the oven to 400 degrees F.
2. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
3. Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. 
4. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. 
5. Place the mixture in a buttered 8 x 8 x 2-inch baking dish. 
6. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter.
7. Bake until the top is golden brown, about 30 minutes.

Tiffany’s Zesty Tomato Pork Chops

Submitted by Sister Gniewosz

4-6 small to medium sized pork chops, thawed

1 Sweet Yellow Onion

1 can tomato soup (8 – 11oz)

1 can tomato juice(8-11oz)

Oregano & Basil to taste

1 large  red pepper, cut into strips

1 large green pepper, cut into strips

½ cup of water

2 tablespoons vinegar

2 tablespoons packed brown sugar

2 tablespoons Worcestershire sauce

1. Cut Peppers into strips and put in the bottom of the crock pot
2. Cut onion into squares and put in bottom of the crock pot, on top of the peppers
3. Place Pork Chops on top of Vegetables in Crock Pot
4.  In separate small mixing bowl, combine water, vinegar, brown sugar and Worcestershire sauce – mix until sugar is dissolved. Set aside
5. Pour Tomato Soup and Tomato Juice over the top of the pork chops
6. Pour Water / Vinegar mixture into crock pot evenly
7. Add Oregano & Basil to taste (I am personally generous with the Oregano and add a little fresh basil)
8. Cook on LOW in crock pot for 8hrs
9. Serve over white rice

Courtney's Easy Chicken and Dumplings

Submitted by Sister Gniewosz

1 Rotiserrie Chicken

1 Can Cream of Chicken Soup

1 Can Cream of Mushroom Soup

1 Can Chicken Broth

2 Cans Reduced Fat Crescent Rolls

1. Preheat oven to 400 degrees 
   
2. Peel apart chicken
3. Stuff chicken into individual sections of crescent rolls and roll into a ball
4. Mix cans of chicken broth, cream of chicken soup and cream of mushroom soup in mixing bowl
5. Place dumplings in baking pan ½ inch apart
6. Pour soup mixture over the top of all dumplings
7. Bake for 25-30 minutes

Cafe Rio Salad

The moment you've been waiting for, here is the recipe for Cafe Rio, the dinner that was served at our Super Saturday night as made by Sister Atkinson.

PORK

5-6 lbs Pork Roast

1  12oz bottle Taco Sauce

1  T. cumin seeds

1  cup brown sugar

1  T. salt
20 oz bottle Coke/ Dr. Pepper

Add all ingredients to crock pot. Cook 10-12 hours on low.  Pull pork.  Salt and pepper to taste.

Cilantro Rice

2  c. water

2  chicken boullion cubes

1/2  tsp. cumin seeds

2 cloves garlic

handful of chopped cilantro

2  c. rice
Simmer all ingredients for 20 minutes.  Stir before serving.

Black beans

2 T. olive oil

2 cloves garlic, minced

1 tsp. cumin

1 can black beans, rinsed and drained

1 1/3 c. tomato juice

1 1/2 tsp. salt

2 Tbsp. chopped cilantro

Cook garlic and cumin in olive oil over med. heat until you can smell it.  Add beans, tom. juice, and salt.  Stir until heated.  Before serving add cilantro.

Cilantro Ranch

1 pkg TRADITIONAL Hidden Valley Ranch mix

1 c. mayo

1 c. buttermilk

2  tomatillos, remove husk, & quartered

1/2 bunch of cilantro

2 cloves garlic

1/4 tsp. cayenne pepper

jalapeno pepper to taste (I used a quarter, no seeds)

juice one lime

Mix all ingredients in a blender.  I always make the dressing at least the day before I plan on serving the salads.