This is a super simple recipe that makes a box mix extra tasty. I usually don't care for coconut, but I love this recipe.

Ingredients:
1 box white cake mix
1 can cream of coconut (you will find it in the liquor section of the grocery store)
1 8oz pkg of Cool Whip
1 bag shredded coconut


Directions:

In your mixer, mix the cake according the box directions (adding the in the water, oil and eggs that it calls for). Bake in a 9 x 13 pan according to box directions.

Let the cake cool for 20 minutes. Poke holes in the cake and pour the cream of coconut over the cake. (Note - cream of coconut can solidify, so you might need to put the can in a sink of hot water for a few minutes to liquefy it.) Let the cake cool completely and refrigerate for a few hours.

Ice with the tub of Cool Whip, and then sprinkle the top with shredded coconut.

Recipe Source - Becky Wilkerson from my Goldwing group

This is a very easy and super tasty main dish item. It makes a great weeknight supper since it doesn't take long to prepare.

Ingredients:

Olive oil spray (I have a Misto bottle for this)
1 to 1 1/2 pounds turkey cutlets
salt
pepper
2 T butter
1/4 cup flour
1 1/2 cups chicken stock
1/2 cup white wine
tarragon leaves
sage
thyme leaves
marjoram

Directions:

1. Sprinkle both sides of the turkey cutlets with salt and pepper. Spray a large nonstick skillet with olive oil, and heat to medium high. Brown turkey cutlets on both sides, about 3 minutes per side, until cooked through. Remove from pan and cover to keep warm.

2. In the same pan, add the butter and flour and whisk together to make a roux. Once combined, whisk in the chicken stock and wine and bring to a boil, stirring constantly until thickened. Reduce heat and sprinkle the spices in to taste (don't over do it). Stir for a couple minutes.

3. Serve sauce over cutlets. It's also good on mashed potatoes or rice if you serve these as a side.

Ingredients:

2 tsp olive oil
1 small red onion, cut into chunks
4 oz button mushrooms, quartered
Sea salt and freshly cracked pepper, to taste
5 stalks of asparagus, ends removed & cut into thirds
1 cup grape tomatoes
1 frozen pie crust
5 eggs
1 ½ cups milk
1 cup baby spinach
1/2 cup sharp cheddar

Directions:

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Place the onion and mushrooms on the prepared baking sheet. Drizzle with a bit of olive oil then season with a pinch of crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste.

Place into the oven and roast for 15 minutes; add the asparagus and tomatoes then continue to roast for 10 minutes. Remove from the oven and set aside.

Reduce the oven to 375 degrees.

Spray a piece of tin foil with a bit of cooking spray then press it gently on top of the frozen pie crust and place into the oven to bake for 10 minutes. Remove the foil and continue to bake for 3-5 minutes. Remove from the oven. Place the tin foil on the bottom of a baking sheet. Place the pie crust on top.

Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.

Sprinkle the bottom of the crust with most of the baby spinach, followed by most of the roasted veggies, then half of the cheese.

Add the well whisked egg mixture. Sprinkle the remaining spinach, roasted veggies, and cheese on top.

Carefully place into the oven and bake for 30-40 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook! Remove from the oven and let it rest for 10 minutes before slicing and serving.

Recipe Source - For the Love of Cooking

This would be called "girl pizza" at our house. :)

Ingredients

Pizza dough for 1 large pizza
8-10 oz. Brussels sprouts, ends and outer leaves trimmed, thinly sliced
2 tsp. olive oil, plus more for brushing
Kosher salt and freshly ground pepper, to taste
Zest of ½ a lemon
1 tsp. lemon juice
3 oz. coarsely shredded Gouda
3 oz. coarsely shredded mozzarella
½ cup thinly sliced white/light green portion of a leek

Directions

Preheat to 500˚ F.  Roll out the pizza dough onto pizza pan. Lightly brush the perimeter of the dough with olive oil. In a medium bowl, gently toss the sliced Brussels sprouts with the olive oil, salt and pepper, lemon zest and lemon juice. Sprinkle the shredded Gouda and mozzarella over the round of pizza dough. Top with the Brussels sprouts in an even layer, followed by the leeks.

Bake until the cheese is melted and bubbling and the crust and toppings are lightly browned, about 10-12 minutes. Remove from the oven. Let cool slightly before slicing and serving.

Recipe source - Annie's Eats

This is basically a grown-up version of beanie weenies! Pretty tasty and easy to make. This would be a good camping recipe.

Ingredients
1 can (28 oz) BUSH’S® Vegetarian Baked Beans
1 package (1 lb, 3 oz) Honeysuckle White Sweet Turkey Italian Sausage Links
½ cup water
1 cup onions, diced
1 can (14.5 oz) REd Gold Petite Diced Tomatoes
¼ teaspoon ground thyme
Optional:
Salt and pepper, to taste

Directions
1. Spray medium skillet with cooking spray. Add sausage. Cook over medium-high heat until browned, about 5 minutes, turning links often.
2. Reduce heat to medium-low. Carefully add water to skillet. Cover and simmer for 12 minutes or until internal temperature reaches 160 degrees F. Remove sausages and slice into coins.
3. Add onions to skillet and cook until translucent for 2-3 minutes.
4. Stir in tomatoes, thyme, beans and sausage.
5. Bring mixture to boil. Cover, reduce heat and simmer for 15 minutes or until thoroughly heated.
Serve warm.

Makes 6 servings

Recipe modified slightly from Bush's

This is a very tasty dish that only takes about 30 minutes to make.

Ingredients:
2 skinless, boneless chicken breasts
salt and pepper to taste
1/3 cup flour
olive oil spray
8 ounces mushrooms sliced and cleaned
1 clove garlic, minced
2 teaspoons shallots, minced
2 tablespoons butter
1/2 cup sweet Marsala wine
1/4 cup chicken stock
1/4 cup dry white wine
1 tablespoon lemon juice

Directions:

1. Split chicken breasts through the middle to make 2 pieces. Wrap in plastic and pound each one flat until they are about a quarter-inch thick.
2. Season with salt and pepper on both sides of each piece of chicken.
3. Put flour on a plate and dredge chicken both sides in the flour. Keep flour on plate.
4. Spray large nonstick skillet with olive oil and heat on medium-heat. When the pan is hot, fry each piece of chicken for 3-4 minutes on each side until golden brown.
5. Remove chicken and place on a serving platter covered with foil.
6. Add 1 tablespoon butter to the pan. Add mushrooms and cook until golden brown (about 8 minutes). Set aside.
7. Add remaining 1 tablespoon butter to the pan, then add shallots and garlic. Cook until soft (about 1 minute)
8. Pour flour from plate into pan. Cook for 2 minutes, stirring frequently.
9. Add Marsala, white wine, lemon juice, and chicken stock, scraping the bottom of the pan to loosen any of the brown bits.
10. Cook until sauce is slightly reduced (about 2 minutes). Return the chicken and mushrooms to the skillet, and cook another 2 minutes or until heated through.
11. Season with additional salt and pepper to taste. Garnish as desired. Serve hot.

Recipe Source - 12 Tomatoes

I was craving veggies and chicken, so I decided to combine the two and ended up with this dish. It was quick to make and very tasty. My husband even said it should make it into the regular rotation.

Ingredients:

1 small onion, diced (about 1/2 cup)
1 T diced garlic
1 large chicken breast (or two small), cubed
2 small zucchini, diced (about 1.5 - 2 cups)
1 bunch asparagus, chopped into 1 inch pieces
6 mushrooms, sliced
2/3 cup grape tomatoes (measure out portion first, then slice in half lengthwise)
1 T olive oil
1/4 cup white wine
garlic powder
pepper
salt
feta cheese (for topping)

Directions:

Spray a large nonstick skillet with olive olive, and then heat the skillet. Add the onion to the pan and cook until soft and starting to brown. Add the garlic and cook a couple more minutes. Add the chicken breast to the pan, sprinkle with garlic powder, pepper and salt, and cook until nicely browned. Add the olive oil to the pan, and then add in the zucchini and asparagus. Cook for a couple of minutes and then add in the mushrooms. Cook an additional couple of minutes. Add the wine to the pan, let it simmer for a minute, and then add in the tomatoes. Cook a couple of minutes until the tomatoes start to soften. Add additional seasoning to taste. Remove from heat and serve with feta cheese sprinkled on top. You could serve this on pasta or rice, but it was great as a stand-alone dish.