Reesie's spooky good sheet pan dinner

 one 2'' slice cabbage 

1\2 med pepper, red 

1\2 small pepper, green 

1 med apple

2 large carrots 

1\4 med onion 

2 med red potatoes 

1 T. balsamic  vinegar

1tsp garlic, minced

1 T. olive oil 

Ring sausage

Instructions

1. Preheat oven 375 degrees. Prep your large sheet pan. Lightly spray the pan and cover with parchment paper. This will make cleanup easier. 

2. Prepped vegetables. You don't want things too little, or they will burn. And, you want everything to be about the same size so things will cook at the same time. Around 1'' large dice (chunk) works well. 

3. Cut up your sausage in about 3'' slices. 

4. Put everything on the pan. Drizzle the olive oil and balsamic vinegar. Stir everything so it all gets coated. 

5. Put on your spice blend. See below for some blend options. 

6. Bake in oven for 40- 45 minutes. You will know when to take out when the vegetables start carmelizing. 

Spice Blend Options

- Italian seasoning

- Natures seasoning 

- Curry seasoning

- Chili seasoning

Reesie's Scalloped Potatoes

2 large potatoes, sliced very thin
1 can cream of celery soup
1/2 medium onion, diced
2-3 stalks of celery, diced
Milk, using the cream of celery can
1/2 cup frozen peas and carrots
1/2 tsp. dried parsley
1/4 tsp. Nature's Seasoning
dash of garlic powder
1/2 cup bread crumbs or french fried onions
1/2 cup shredded cheddar and swiss cheese

Preheat oven to 350 degrees. Spray an 8x8 pan. In a large mixing bowl, mix everything together, except for the bread crumbs and cheese, so it is evenly coated. Dump into the casserole pan. Sprinkle the bread crumbs and then the cheese. Cover parchment paper and then foil. The parchment paper will keep the cheese from sticking to the foil. Bake for 45 minutes, or until potatoes are soft.

Serving Suggestions:

• Serve on the side of any meat dish. 

Reesie's BLT Pasta Salad

2 C. Cavatappi pasta

6 slices of bacon
1 C. grape tomatoes
1 handful of spinach
1/2 tsp. of fresh basil, chopped fine
1/2 tsp. of fresh parsley, chopped fine (or dry parsley will also work)
1/2 cucumber, diced
1/4 red bell pepper, diced
1/3 onion, diced
1 T. green olives, sliced
1/2 C. frozen peas, defrost on the counter
1/2 C. ranch dressing, you can use more or less depending on how much you like

Make noodles according to the box, making sure to add some salt to the water. Drain and rinse in cold water. Pat dry to make sure most of the moisture is off. Let sit in the fridge for a bit to completely cool down. Cook bacon until crispy. Drain and let cool down.

While the noodles and bacon are cooking, chop up all your vegetables. Once everything is cool, mix everything, including the dressing, together in a large bowl. 

Serving Suggestions:

• Serve as main dish along with a side of toast. 
• Serve with grilled chicken. 
• Top with shredded cheese. 

Reesie's Shrimp Crunchy Salad

3-4 radishes, sliced
1/2 cucumber, peeled and sliced
1/2 cup grape tomatoes, cut in half
1/2 head of iceburg lettuce, chopped
12 pre-cooked frozen shrimp 
1/4 cup shredded parmesan cheese
1 tsp. cocktail sauce
1 T. Ranch dressing
1/4 tsp. Mrs Dash seasoning

For the shrimp, run under cold water until defrosted. Then dry with a paper towel. Cut off the tails of the shrimp. In a small saute pan, warm them up with a little pat of butter. Sprinkle on the Mrs Dash. 
Toss the vegetables in a large bowl. When serving, top with the shrimp, the cheese and a little bit of the mixed cocktail sauce and ranch dressing. 

Suggestions

• Substitute romaine lettuce
• Serve with croutons, warm slice of bread, or crackers

Reesie's Crunchy Ranch Salad

1/2 small head of cauliflower, broken into smaller pieces 

8 pieces of bacon
1 - 10 oz. pkg. frozen peas and carrots, defrost and drain
1 bottle of Hidden Valley ranch dressing
1 - 8 oz. pkg. shredded cheddar cheese
3-4 radishes, sliced
1 cup celery, diced
1/2 cup peanuts

Cook bacon until crispy. After it is cooled a bit, rough chop it, or use kitchen scissors to cut. Mix everything, except the dressing in a large bowl. Top with enough ranch dressing that everything is coated when you toss it all together. 

Serving Suggestions:

• Add more seasonings, such as a sprinkling of Nature's Seasoning
• Eat as a main dish or a side 

Reesie's Ranch Chicken & Rice

1- 6.9 oz. box Chicken Low Sodium Rice-A-Roni
1 cup frozen peas and carrots
1/2 green pepper, diced
1/3 yellow onion, diced
1 - 1 1/2 lb. boneless chicken breast
1 pkg. Hidden Valley dry ranch seasoning
1 tsp. chili powder
1 T. paprika
1/8 tsp. coriander
1/2 tsp. taco seasoning
2 T. lime juice

Preheat oven to 350 degrees. Spray a cookie sheet. Use the seasonings on the chicken breast. Cook until the chicken is done. 

Prepare the rice following the directions on the package. Cook onions and peppers with the rice. Put the peas and carrots in the rice until cooked. 

Serve by squeezing the lime juice on top of the chicken and rice on a plate. 

Serving Suggestions:

• Serve with chips and salsa.
• Add black olives to the rice mixture. Top with shredded cheese and sour cream.
• Substitute chili peppers for the green peppers to add more heat.
• Cut up chicken and mix with rice. Then serve with tortilla shells.

Reesie's Orange Creamsicle Dessert

6 oz. box orange flavored jello
1 cup water
2 - 8 oz. pkgs. cream cheese
1/2 pint whipping cream
1 tsp. lemon flavoring
1/4 cup powdered sugar
16 oz. can mandarin oranges
2 sleeves Ritz crackers
1/4 cup butter, melted
1 tsp cinnamon
1 tsp sugar

Pull out a 9x13 pan. Heat over to 350 degrees.

In a small sauce pan, boil water and add jello. Whisk together until dissolved. Pour mixture into bowl and put into fridge until jello sets. 

Drain the juice from the can of oranges. Pat dry the oranges to remove some of the liquid. You can use a paper towel for this.

Using a hand mixer and a mixing bowl, beat whipping cream, powdered sugar and lemon flavoring. Keep beating until it looks like whipped topping. Add in cream cheese until combined, using the hand mixer on low (or folding in by hand). Add in set jello. Combine until it looks all orange. 

Melt butter in microwave. Using a food processor, crush up the crackers. You could also use a rolling pin to crush the crackers, making sure your crackers are in a zip lock bag. After crumbs are ready, add in cinnamon and sugar. Mix in the butter. Using your clean hands, push the crumbs evenly into the pan. Cook the crust for 10-12 minutes, making sure that the butter all looks absorbed.

Put cream cheese mixture into the pan on top of the crust. Spread out until smooth. Arrange oranges on the top. Put in refrigerator for 5-6 hours.

Suggestion:

• If you don't want to make your own whipped topping, substitute in an 8 oz. tub of prepared whipped topping.
• You can also use club crackers or vanilla wafers in substitute for the Ritz crackers.
• Make in individual containers instead of a one large pan. 
• Try making with different flavors. Use strawberry jello with fresh strawberries on top. Or raspberry jello with fresh raspberries on top.

Reesie's Sloppy Joes

1 lb. ground beef
1 lb. ground sausage, mild or spicy depending on your preference
1 T. beefy onion dry soup mix
1 tsp. chili powder
1 - 10.5 oz. can Campbell's Roasted Red Pepper soup
1 tsp. Worcestershire sauce
1 tsp. garlic powder
dash salt
dash pepper
1/2 C. beef stock, only if it looks dry

In a larger frying pan over medium heat, brown meat. If the meat looks pretty greasy, drain the meat prior to adding your spices. Add the spices. Add in the soup and the Worcestershire sauce. If it looks dry still, add in small amounts of beef stock until it holds together. 

Serving Suggestions:

• Serve on a bun. Try different types of buns like a Hawaiian, wheat or a pretzel bun. 
• Roll in a large lettuce leaf if you are cutting back on carbs.
• Sweet potato fries go really well with it. 
• Serve as an appetizer on a small slider bun. 
• Roll up inside a crescent roll and bake.