Granola

4 cups rolled oats
1 cup wheat germ
1/2 cup flax seeds
3/4 cup whey protein powder (vanilla flavor)
1 Tblsp. cinnamon
1/2 cup pure maple syrup
6 Tblsp. canola oil
2 Tblsp. water

Combine all dry ingredients. Heat oven to 275 degrees. Pour liquid mixture over dry ingredients. Stir thoroughly. Spread evenly onto cookie sheet. Bake about 45 min. or until lightly golden brown.

After cooked add any of the following ingredients:

slivered almonds
coconut
raisins
craisins
dried fruit

This will store up to two weeks in and air tight container

Josie's Lasagna

1 1/2 lbs. ground beef
1 1/2 Tblsp. oil
3 cloves garlic, minced
3 Tblsp. parsley flakes, divided
1 Tblsp. basil
1 tsp. salt
3 cans tomato sauce
1 1/2 cans water
1 10 oz. pkg. lasagna noodles (about 9)
3 cups cottage cheese
2 eggs, beaten
1/2 tsp. pepper
1/2 cup shredded parmesan cheese
1 lb. mozzarella cheese, thinly sliced

Brown ground beef in oil. Drain. Add garlic, 1 Tblsp. parsley flakes, basil, and salt. Mix with tomato sauce and water. Simmer, uncovered, until thick, about one hour. Stir occasionally. Cook lasagna noodles as directed on pkg., drain, and rinse in cold water. Preheat oven to 375 degrees. Mix cottage cheese with eggs, pepper, 2 Tblsp. parsley flakes, and parmesan cheese. Put a little sauce on bottom of 9 x 13 inch dish first, then half of noodles. Spoon on half of cottage cheese mixture. Next, place a layer of mozzarella cheese; then spoon on layer of meat mixture. Repeat the layers ending with layer of mozzarella on top. Bake for 30 minutes.

Sweet 'n' Smoky BBQ Chicken Sandwiches

2 tsp. vegetable oil
1/4 cup onion
1 1/2 cups ketchup
3 Tblsp. Worchestershire Sauce
2 Tblsp. Apple Cider Vinegar
1/2 cup honey
2 Tblsp. BBQ seasoning mix (recipe follows)
1 tsp. prepared mustard
6 Kaiser rolls, split
Rotisserie Chicken, removed from bones and shredded

Heat oil in medium saucepan over medium heat. Add onion. Cook 2 minutes or until tender. Stir in remaining ingredients, return to a boil. Reduce heat to low. Add rotisserie chicken to BBQ sauce; heat over low heat 2-3 minutes, or until heated through. Split rolls. Spoon chicken mixture over bottom halves of rolls. Add cheese and/or lettuce or sprouts if desired. Serve.

BBQ Seasoning Mix

2 Tblsp. salt
2 Tblsp. course ground black pepper
1/2 tsp. cayenne pepper
2 Tblsp. dark chili powder
4 Tblsp. paprika
2 Tblsp. ground cumin
4 Tblsp. granulated sugar

Mix all ingredients well.

Shrimp Bisque

3 Tblsp. butter
1 small rib celery stalk
1/4 small onion
1 small carrot - peeled and cut in half
scant 1/4 tsp. marjoram
scant 1/4 tsp. nutmeg
1 Tblsp. lemon juice
2 cups chicken stock

Place above ingredients into Blendtec blender jar in order as listed and secure the lid. Press the pulse button for 6 to 8 seconds.

1 cup (be generous) shrimp, cooked
1 cup milk

Pour soup from jar into pot and add shrimp. Cook for 15 minutes over medium heat. Add milk and serve.

Easy Fish Tacos

1/2 cup fat-free mayonnaise
1 Tblsp. lime juice
2 tsp. milk
1/3 cup dry seasoned bread crumbs (I used Panko and seasoned them with garlic salt and parsley)
2 Tblsp. lemon-pepper seasoning
1 egg, lightly beaten
1 tsp. water
1 pound frozen orange roughy fillets, cut into 1-inch strips (any mild-tasting fish can be used)
8 small corn tortillas, warmed
1 cup coleslaw mix or chopped lettuce
2 medium tomatoes, diced
1 cup shredded Mexican cheese blend
1 Tblsp. minced fresh cilantro
pineapple salsa (or your favorite salsa)
Lime wedges

In a small bowl, combine mayonnaise, lime juice, and milk; cover and refrigerate until serving time. In a shallow bowl, combine breadcrumbs and lemon pepper. In another shallow bowl, combine egg and water.

Defrost fish. Rinse and pat dry with a paper towel. Dip fish in egg mixture, then roll in crumbs.

In a large nonstick skillet coated with cooking spray, cook fish over medium-high heat for 3 to 4 minutes on each side, or until it flakes easily with a fork.

Spoon on tortillas; top with tomatoes, cheese, cilantro, salsa, and coleslaw mix or lettuce, and mayo mixture. Squeeze fresh lime juice over the top if desired.

Rebecca's Fruit Salad

2 (15 oz.) cans mandarin orange segments, drained (save the juice)
2 (15 oz.) cans of pineapple tidbits, drained (save the juice)
3-4 bananas, sliced
1 lb. Strawberries, sliced
2 small pkgs. Cook and Serve vanilla pudding

Mix all juice from mandarin oranges and pineapple with pudding powder and boil until thickened. Remove from heat, cool, and add to fruit. Chill and serve.

Taco Salad

1 lb. ground beef, cooked and seasoned with Taco seasoning
1 head of lettuce, shredded (I usually use Romaine lettuce)
2-3 green onions, chopped
2 avacados, cut in small pieces
1/4 lb. cheddar cheese shredded
4 small tomatoes, chopped
1 pkg tortilla chips, crushed (Nacho Cheese Doritos are best!)
1 can red kidney beans drained (or your favorite beans)
8 oz. French (or catalina) dressing

Mix all ingredients except chips together and coat with dressing. Serve over crushed chips.