Ingredients

• 2 Steaks
• 1/4 cup Worcestershire Sauce
• 1/2 cup lemon juice
• 1 dash Garlic salt
• large Zip Lock Bag

Directions

This is the steaks you always dream about.  These were grilled with the potatoes soaked  in salt water.  Place the two steaks in the zip lock bag. Cover with the Worcestershire sauce and lemons juice with a dash of garlic salt in the bag. Then place in the in a pan to soak for a about an hour. Then as you grill the steaks pour a little of the liquid over the steaks.  This will give the steaks a taste you will never will forget.

Ingredients

• 6 boneless and skinless chicken breast
• 6 thinly sliced cooked ham
• 6 slice reduced-fat Swiss cheese
• 2 tablespoons milk
• 1 envelope Shake 'n bake coating mix

Directions

Rinse chicken and pat dry. Pound between wax paper until chicken is 1/8″ thick. Top chicken with cheese and ham. Roll, securing ends with tooth pick. Brush with with milk, toss in coating mix. Bake at 400 for 20 minutes.

Ingredients

• 4 large potatoes

Directions

1. Soak potatoes over night in salt water

2. Bake potatoes wrap in aluminum foil then bake at 450 to 500 for about one hour .

Ingredients

• 1 big eggplant
• 1/3 cup bread crumbs
• 1 cup onions diced
• 1/2 pound beef ground
• 4 cups tomato sauce
• 2 cups stewed tomatoes
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 6 ounce mozzarella cheese
• 3/4 cup ricotta (lite)
• 2 tablespoons parmesan

Directions

Sprinkle salt over both sides of the eggplant. Place on tray lines with paper towels to drain for 20 minutes.  Dredge slices in bread crumbs, coating both sides.  Spray a non-stick baking sheet, then divide eggplant slices evenly and bake until golden brown for about  10 to 15 minutes. Cook onion until soft.  Add the remaining ingredients except for the cheese.  Simmer over low heat for 10 minutes.  In a medium bowl comb in cheese.  In a 13″ x 9″ pan layer 1 c. sauce, 1/3 eggplant, 1 cup sauce. half the cheese and continue layering. Bake at 250 for 40 minutes.

Ingredients

• 4 counts chicken breasts boneless
• 2 cups wild rice cooked & drained
• 5 tablespoons soy sauce
• 1/2 cup mushhrooms cooked
• 1/4 cup onion minced

Directions

Preheat oven to 350 degrees. Then place chicken breast in a small roaster.  Place wild rice around the breast with mushrooms on top the rice. Sprinkle soy sauce over all the ingredients and the minced onions.  Cook covered to desired brownness.