ALL DISHES ARE PREPARED FOR 4-5 SERVINGS UNLESS OTHERWISED NOTED

BREAKFAST DISHES

PEPPY PERFECT PANCAKES : ( 11” Square Griddle) Preheat 11” square griddle on medium heat. Combine pancake mix, water, and eggs in mixing bowl. Spray griddle lightly with Pam. Pour 3 tablespoons of batter per pancake onto griddle. Cook pancakes until puffy and dry around edges. Turn pancakes over and cook until golden brown.

OUTRAGEOUS OMELETTE QUICHE : (11” Skillet) Mix 6 eggs, 2 tbsp. Milk or water, diced bell pepper, tomatoes, onions, cheese and Bisquick. Spray Pam. Season and Cover. Set on medium heat 8 – 10 minutes and reduce to low for 10 minutes

MAIN DISHES

FLOUNDER WITH FRESH HERBS & LEMON : (9”Skillet or Electric Skillet)

You will need: 2-4 flounder fillets

1 package fresh HERBS OF CHOICE(1/2 of this if 2 fillets)

Black pepper

Fresh lemon slices

Soak filets in skim milk for about 30 minutes. Rinse and sprinkle fillets lightly with pepper. Place in skillet. Top with fresh herbs. Cover. 225 until clicks. Low for 10-15 minutes or until fish is opaque in color and firm in texture. Squeeze fresh lemon juice on them and serve.

CHICKEN HAMONADO : (7QT DUTCH OVEN)

You will need: 1 whole chicken 2 cups of crushed pineapple

1 cup of pineapple juice 2 bay leaves

1 medium onion –cut in rings 1-cup soy sauce

½ cup brown sugar 2 tsp. salt

½ tsp. pepper

Skin the chicken. Rub it inside and out with the pepper. Mix together the pineapple, juice, soy sauce, brown sugars, and salt. Pour over chicken and marinate atleast 3 hours or overnight. Preheat dutch oven on medium for 5 minutes. Sear chicken on both sides. Pour marinating over chicken. Top with onion rings. Cover and turn to Medium until clicks. Low for 30-35 minutes

MEXICAN PRINCESS LASAGNA : (ELECTRIC SKILLET)

You will need: 1 lb. ground beef ½ cup chopped celery(#2cone)

½ cup chopped onion (#2cone) ¼ cup slice ripe olives

1 10oz. Can of Tomatoes with Green Chilies

1 10oz. Can of Enchilada sauce

¾ tsp. salt and dash pepper 1 bag of baked tortilla chips

1 cup of low-fat creamy cottage cheese 1 egg

1 cup of shredded lite cheddar & Monterey Jack cheese w/ Jalepenos

(Note: Do not use fat-free cheese. It will not melt)

Cook ground beef in 3qt. with steamer inset. Mix with tomatoes and green chilies, enchilada sauce, olives, salt, & pepper. Set aside. In another bowl, mix cheeses, and egg and set aside. In a cold skillet, put 1/3 of the meat mixture on bottom of skillet. Top with half of the cheese. Top with broken tortilla chips. Repeat layers ending with meat mixture. Top with more chips and sprinkle some cheese across top. Bake at 225 for 30 minutes. Note: You could replace the beef with chicken or beans. Serve with some sour cream and salsa if you would like.

SQUASH CASSEROLE: (Electric Skillet) Process 4 squash and 3 zucchini on #3 cone, and 1 small onion on #2 cone. Combine squash, zucchini, and onion in cold pan. Stir in 15 oz.can of diced tomatoes. Mix in 1 ½ cups of breadcrumbs. Sprinkle top with ¼ cup of breadcrumbs and ¼ cup of Parmesan cheese. Cook on 325 ° ; wait for click and reduce to 200 ° for 25 minutes. If desired top with more Parmesan cheese. (This can be eaten as a main dish)

VEGGIE QUESADILLA BAKE

You will need: 10 oz of corn

1 green pepper and 1 red pepper chopped

24 corn tortillas 2 small cans of chopped green chilies

1 pint of nonfat buttermilk Paprika

4 eggs or 1 container EggBeaters

Cooking Spray 1 cups grated Monetary Jack Cheese

Mix corn, green chilies, and chopped peppers. Spray skillet with cooking spray. Cover bottom with 12 corn tortillas. Layer ½ of the veggie mixture onto the tortillas, then and 1 cup of the cheese. Repeat layers. In a separate bowl mix together eggs and buttermilk. Pour mixture over tortillas. Sprinkle with Paprika. Cover and turn to 250. When valve clicks; reduce to 200 and cook for 30 minutes.

CHUCK ROAST WITH CARROTS & POTATOES – 7quart roaster

1- 3-4lb chuck roast

4 large potatoes washed and cut in chunks

4-6 large carrots washed and cut in chunks

1 large onion cut into large pieces

¼ cup of soy sauce ¼ cup of worcestshire sauce

salt and pepper to taste.

Preheat roaster on medium heat for 5 minutes. Sear roast on both sides. Add remaining ingredients. Leave roaster on medium until it clicks and reduce it to low for 15 minutes per pound. About 1-2 hours.

CHICKEN PARMESAN

Electric Skillet

You will need: 4 boneless chicken breasts – pounded and tenderized.

1 cup of Italian breadcrumbs mixed with ¼ cup of Parmesan

3 egg whites

1 jar of pasta sauce

4-5 slices of mozzarella cheese

Tenderize chicken breasts with a mallet until they are thin. Dredge them in egg whites. Dredge them in breadcrumb mixture. Repeat. Pour half of sauce in electric skillet. Place chicken breasts in sauce. Cover and turn to 250 until it clicks. Reduce to low until chicken is done or for about 20 minutes. Pour the rest of the sauce over the breasts. Cover each piece with a slice or two of mozzarella and sprinkles of Parmesan. Return heat to medium until clicks. Leave on low for about 5 minutes or until sauce is hot and cheese is melted. Serve alone or over cooked spaghetti.

SALAD

BROCCOLI & CAULIFLOWER : Process broccoli and cauliflower on #3 cone. Process cheddar cheese on #1 or 2 cone and add low fat ranch or cucumber dressing. Hidden Valley has a great new light dressing that doesn’t taste “lite”.

DESSERT

STRAWBERRY CAKE

( ELECTRIC SKILLET)

1 pint of fresh strawberries processed on # 2 cone

3 eggs

Preheat electric skillet on 275. Mix cake. Spray pan. Pour cake in and bake for 20-30 minutes. Top with strawberry sauce.

STRAWBERRY SAUCE(1 QUART SAUCEPAN)

You will need 1 pint strawberries processed on # 2 cone

Place in cold pan. Medium click low.