Boston Market Cucumber Salad

diced fresh tomato
sliced red onion
sliced cucumbers

Dressing:
Paul Newmans' Olive Oil and Vinegar dressing**
Olive oil**

**use a ratio of 2 parts dressing to 1 part olive oil

stir into dressing:
dried dillweed and parsley, to taste

Pour dressing over salad; cover and refrigerate overnight before serving.

Boston Market Macaroni and Cheese

6 oz. dry macaroni
1/2 stick butter
1/4 C. flour
1/4 tsp. dry mustard
1 tsp. salt
dash of pepper
2 C. Milk
1 T. minced onion
1 C. or 1/4 lb. American Processed cheese



Cook pasta according to instructions, drain and set aside. To make cheese sauce, melt butter in a saucepan add onion flour. Allow this to thicken, and when thickened slowly add the milk. When all milk is added, you may add the cheese. For this Velveeta, is really the best, but you can use another brand. Add salt, pepper, and dry mustard. When sauce has thickened, add pasta. Lightly butter a casserole dish, and add pasta mixture to casserole dish. Bake at 400 degrees for 20 minutes.

Boston Market Chicken

1/4 cup canola oil
1 Tbl. honey
1 Tbl. lime juice
1/4 tsp. paprika
4 chicken breast halves, washed and patted dry

Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey, lime juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking dish. Apply mixture to chicken pieces in a single layer.

Bake in oven for 35-40 minutes, basting every 8-10 minutes, until well browned and juices run clear when you cut into the thickest part of the chicken. Remove from oven. Cover with foil for 15 minutes. This softens the chicken and keeps it hot until served. Serves four.

Boston Market Baked Beans

14 Cups Dry Chopped Onions -- * See Note
24 Ounces Canned Great Northern Beans -- Drain/Rinse/Drain Again
28 Ounces Campbell's Pork & Beans
1 Cup Hunt's Ketchup
1/2 Cup Open Pit hickory flavored Bbq Sauce
3 Slices Boiled ham -- chopped fine

* reconstitute in 1/4 cup hot water for 5 minutes.


While onions are softening, empty jar of northern beans into a 4-quart baking dish or pan.
Add pork and beans to northern beans. Stir in onion, ketchup, BBQ sauce and ham.
Bake, uncovered at 350~ about 30-35 minutes or until piping hot.
Stir 2-3 times during baking. Refrigerate covered, to use in 1 week.
Freeze to use in 4 months.

Boston Market Dill Potato Wedges

7 or 8 new red potatoes
2 cloves garlic, minced fine
1/4 pound butter
1/2 tsp. salt
1/2 tsp. black pepper 1/2 tsp. celery salt
2 tsp. dried dill weed


Wash potatoes well and boil until barely soft. Drain, and cut potatoes in wedges. Melt 1 stick of butter, in large frying
pan (use only real butter) and saute garlic for about one minute. Add potatoes and the rest of the seasonings. Pan-fry the potatoes until they are lightly brown.

Boston Market Tortellini Salad

1 large package (18-20 ounce. each) cheese tortellini

FOR THE DRESSING:
1/2 to 3/4 cup Ceasar dressing(I used Newmans, add to your taste & how creamy you like)
1/2 cup Hellmans mayonnaise
1/2 cup diced red bell pepper (more if you like)
1/4 cup white wine vinegar
3 tbsp water
1 envelope Good Seasons Italian Dressing (dry)
1 tsp Mrs Dash original
salt to taste


Cook tortellini according to package directions; drain.

In separate bowl mix together the dressing ingredients. Stir in the
tortellini.

Chill for several hours or overnight.

Just Like Boston Market Sweet Potato Casserole

3 large sweet potatoes
1 cup sugar
2 eggs
1/2 cup butter, softened
1 teaspoon vanilla extract

Crunch Topping
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tablespoon cinnamon


Boil potatoes till tender. Take skin off when cooled and able to handle.

Put in a large bowl and whip them till fluffy adding all other ingredients.

Pour into a buttered casserole and top with the crunch topping.

Bake at 350 for 45 minutes

Just Like Boston Market Stuffing

10 Ounce Can sliced carrots; undrained
4 Ounce Can sliced mushrooms; undrained
14 Ounce Can chicken broth
2 ribs celery; cut 4-5 pieces
1 Tbl. Rubbed sage
12 Tbl. Poultry seasoning
1 Tbl. Chicken bouillon powder
3 Tbl. Bottled liquid margarine or melted butter or margarine
3 English muffins; cut into 1/2" cubes with crumbs
8 Ounce Bag unseasoned croutons
1 Tablespoon Dry parsley; minced
2 Tablespoon Dry minced onion

When you open the can of carrots, run the blade of a paring knife through
them right in the can so that you've reduced them to tiny bits without
mashing them. Empty it then into a Dutch oven. Add the mushrooms; set aside.

Empty the cam of broth into the blender and add the celery along with the
sage, poultry seasoning, bouillon powder and margarine. Blend a few seconds on high speed, only until celery is finely minced.

Meanwhile, add the English muffin cubes, (crumbs too), croutons, parsley and onion to the Dutch oven. Pour blender mixture over and stir to combine with rubber bowl scraper until completely moist. Cover with a lid and bake at 350* about 45 minutes to an hour or until piping hot.
Refrigerate leftovers to use within a week. Freeze to use within 4 months.

JUST LIKE BOSTON MARKET SQUASH CASSEROLE

4 1/2 cups Zucchini (diced)
4 1/2 cups Yellow Squash (diced)
1 1/2 cup Yellow Onion (chopped)
1 Box Jiffy Corn Muffin Mix (prepare as directed on box)
1 1/2 Sticks of Butter
8 ounces Chedder cheese
3 Cubes of Chicken Bouillon
1 teaspoon Garlic (minced)
1 teaspoon Salt
1/2 teaspoon Ground Pepper
1/2 teaspoon Thyme
1 tablespoon Parsley (chopped


Prepare Jiffy Mix as directed, set aside to cool.

Place zucchini and yellow squash in a large saucepan and add just enough of water to cover. Cook on medium low heat just until tender, remove from heat. Drain squash, reserve one cup of water for casserole. On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley. Add chicken bouillon cubes and garlic to onions, stir. Add drained squash and diced cheese, stir. Crumble corn bread in squash and pour the reserved cup of water and mix well. Place squash mixture in a 13"x11" baking pan that has been sprayed with a non-stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 50 - 60 minutes.

Remove cover the last 20 minutes of baking time.

Lower Fat content by reducing amount of butter used by half.

Just Like Boston Market Cream Spinach

Serves : 6

3 tablespoons butter or margarine
4 tablespoons flour
1/4 teaspoon salt
1 cup whole milk
2 tablespoons butter or margarine
2 tablespoons minced onion
1/4 cup water
1/2 teaspoon salt
20 ounce. frozen spinach - chopped
1/4 cup (or more) parmesan cheese. grated
1/2 cup sour cream - lowfat okay

Over medium/low heat, melt butter in saucepan. Stir in flour & salt until
creamed together. Stir in milk a little at a time. Increase to medium heat.
Constantly stir with whisk until mixture becomes thick & smooth. Remove from heat & set aside.

Place butter in 2 qt. saucepan over med. heat, add onions & cook until
transparent. Add spinach & water to pan, lower heat & cover. Stir several
times until spinach is almost completely cooked. When spinach is almost
done, add white sauce & sour cream Stir well & simmer until completely
blended.

Just Like Boston Market Cranberry Sauce

1 Pound Can jellied cranberry sauce
10 Ounce Jar Smucker's Simply Fruit Orange Marmalade
1/4 Teaspoon Ground ginger
2 Cup Fresh cranberries; each sliced into 2 or 3 pcs
1/3 cup Walnuts, chopped fine

In 2?quart saucepan, over medium?to?low heat, use rubber bowl scraper to stir together jellied sauce, marmalade and ginger until melted, about 6?8 minutes. Add the sliced cranberries, keeping sauce on low. Stir often.

Continue cooking and stirring often until cranberries are no longer white
and taste tender to the bite (not soft, but not too crisp). Stir in walnuts.
When cooled to lukewarm, refrigerate, covered and use with a week to 10
days. Should freeze well to be used within 4 months.

JUST LIKE BOSTON MARKET CHICKEN SALAD

9 or 10 skinless chicken breasts, with or without bone
celery salt
5 stalks of celery, sliced in 1/4 inch slices, "shortways"
cracked pepper
coarse salt
3 T. butter
1/4 c. mild cooking oil (not olive oil)

Heat the butter and olive oil in a skillet (I used an electric one set at 300).
Add the chicken breasts (or mix in a couple of thighs if you like both cuts),
sprinkle them liberally with celery salt and coarse salt (about 1 t. of each).
Cook them about 15 minutes, turning to avoid overbrowning, until they are just
done -- do not overcook or they will be too dry. Use your hands to tear large
pieces of the meat apart. Put cooked chicken and celery in a large bowl and
add the mayo -- I used about 2 cups. Add additional celery salt (about 1-1/2
t.) and about 1 t. cracked pepper. Taste for seasonings. Chill and EAT!!!

JUST LIKE BOSTON CHICKEN & KFC ROTISSERIE WHOLE CHICKEN

1/4 Cup Oil
1 Tablespoon Honey
1 Tablespoon Lime juice
1/4 Teaspoon Paprika
Season salt
4 Chicken breast halves w/skin

Mix all ingredients well in saucepan and warm just to melt honey.
Arrange 4 chicken breast halves, skin-side-up in a square baking dish or pan, sprayed with Pam.
Bake uncovered at 400~ about 35 to 40 minutes,
basting chicken without turning them, 3 or 4 times during baking or until nicely browned.
Immediately upon removing from oven, seal baking dish tightly in foil
and let stand 15 to 20 minutes before serving.

Just Like Boston Market Cornbread

1 box Jiffy Mix Cornbread Mix
1 box Jiffy Mix Yellow Cake Mix

OR

2 boxes Jiffy Mix Cornbread Mix
1 box regular yellow cake mix

Mix both boxes according to directions and combine the batter. I generally use a large mix bowl and add both boxes together. I add the other ingredients all at once. If you have only boxes of jiffy mix, use a brownie size 8-inch square baking pan. If you use a box of regular cake mix, use a 9 x 13-inch pan.

Bake at 350 degrees F until done. This takes about 30 minutes. Test for doneness.

Just Like Boston Market Meatloaf

1 cup tomato sauce
1 1/2 tablespoons Kraft original barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin (10% fat)
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder

1. Preheat oven to 400 degrees.

2. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat.

3. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.

4. Combine the remaining ingredients with the ground sirloin-- flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat.

5. Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the fat to drain, but if you don't have one of those a regular loaf pan will work). Wrap foil over the pan and place it into the oven for 30 minutes.

6. After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a meatloaf pan, drain the fat.

7. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce.

8. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving.


Serves 4.