Grandma Gilbert's Potatoes

You guys have to make these! They are seriously delicious. I had forgotten about them until we went to Colorado and then mom made them one night. I made them for dinner today and almost ate the whole pan myself. They are pretty easy to make and super good, so you might want to double the recipe so you have leftovers for the next meal.

Ingredients:
6–8 potatoes sliced (if you have one of those nifty slicers like mom's use it, but be careful!)
1/2 an onion sliced
6 pieces of bacon cut into pieces using kitchen scissors
1 can cream of mushroom soup

Directions:
Cook bacon and onion in a large skillet. Leave the grease in the pan and then add the sliced potatoes and cream of mushroom soup and mix it all together. I like potatoes crispy, so once everything is mixed, you don't have to stir it that often. I cooked mine like this for about 10 minutes.

At this point you have a choice. You can either continue cooking them over the stove top until the potatoes are soft and ready to eat, or you can put them in a baking dish, cover, and bake at 350º F for 15–20 minutes.

Either way, they turn out really good...and I think since it is a family recipe it means it is fat free!

Thanks Grandma Gilbert for the delicious recipe and Mom for teaching it to me.

Rocky Mountain Pancakes

This is Mom's pancake recipe.

Pancake mix
2 cups whole wheat flour
1 cup oats
1/2 cup powdered milk
3/4 cup brown sugar
1/2 tsp salt

To make pancakes add
2 cups mix
1 cup + 2 TBSP water
1 TBSP oil
1 egg

Santa Rosa Rice Salad

This is the recipe I made for the Mother's Day BBQ. I doubled the recipe.

Santa Rosa Rice Salad

1 Box Long Grain Wild Rice (Uncle Ben’s-not the minute rice…cook with seasoning)
Juice of 1 Lemon
3 Chicken Breasts, cooked and diced
4 Green Onions, chopped
1 Red Pepper, chopped
¾ Cup Asparagus, chopped (or chinese peapods or green beans)
1 Avocado (Diced-firm, not soft)
1 Cup Chopped Pecans & Toasted (I don’t always toast them)

Dressing:
2 Cloves of Garlic, minced
1 TB Dijon Mustard
½ tsp. Salt
1 tsp. Sugar
¼ tsp. Pepper
1/3 C. Rice Vinegar
1/3 C. Vegetable Oil

Combine dressing ingredients and set aside. Cook rice according to package directions. Cool.

Toss rice together with all salad ingredients, except the avocado. Refrigerate for 3 to 4 hours before serving. Combine salad with dressing and chopped avocado just before serving.

Crispy Coconut Chicken Strips

http://thecozyapron.com/a-cozy-appetizer-coconut-crunch-chicken-strips-and-letting-love-be-the-inspiring-guide/

These are really yummy, they are a two person job though :)

Creamy pesto

http://www.randrworkshop.com/2013/03/pesto-chicken-pasta.html

Fiesta Burritos

3 chicken breasts
1 can corn (drained)
1 can black beans (drained)
1 can rotel tomatoes and green chilies
Packet of taco seasoning
4 oz cream cheese
Avocado for topping

Put everything EXECPT THE CREAM CHEESE in a greased crockpot. Cook for 3 hrs on high, 4-5 on low. Shred chicken, add cream cheese until melted. Put in tortillas.

Makes a lot and is really yummy

Crockpot Parmesan Chicken

http://www.chef-in-training.com/2012/01/crock-pot-chicken-parmesan/

Very yummy