Meatless Meals for the Nine Days with a Global Twist | The Nosher

Ingredients

• 1-2 cups cooked rice (preferably jasmine or basmati brown)
• 1 small can crushed pineapple
• ¼ cup soy sauce
• 1 Tbsp ketchup
• 1 Tbsp brown sugar
• 1 tsp sesame oil
• 1 cube frozen chopped garlic or 2 tsp fresh chopped garlic
• 1 tsp corn starch dissolved in 1 Tbsp cold water to form a slurry.
• 1 tsp canola oil

Instructions

1. Strain the pineapple from the juice set aside.
2. Heat the canola oil in a skillet on medium heat. Saute garlic until fragrant and translucent, about 2 minutes. Add the strained pineapple juice, soy sauce, ketchup, brown sugar and sesame oil and bring to a gentle boil to reduce slightly.
3. Add the corn starch slurry and stir until mixture thickens. Add in crushed pineapple and pour over rice, tossing to combine thoroughly.

Easy Weeknight Chicken Tacos

Ingredients

• Chicken Marinade
• 4 boneless skinless chicken breasts
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon dried parsley
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 3 tablespoons lime juice
• 3 tablespoons olive oil
• For Serving
• 1/2 cup freshly chopped cilantro
• 2 medium roma tomatoes diced
• 1/2 medium red onion diced
• 1/2 cup crumbled queso fresco
• 12 corn or flour tortillas

Instructions

1. In a small bowl, mix together garlic powder, salt, paprika, pepper, cayenne pepper, parsley, lime juice, and olive oil. Pour over chicken breasts in a shallow dish or resealable plastic bag.
2. Let marinate in the fridge 1 hour.
3. Heat a large heavy skillet over medium-high heat. Cook chicken for 5-7 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit.
4. Remove from pan and chop chicken into small pieces.
5. Serve on warmed tortillas and top with desired toppings.
6. Notes
7. Instead of using boneless skinless chicken breasts, you can substitute with 6 to 8 boneless skinless chicken thighs. Cooking time will need to be increased slightly.

Party Dip

Ingredients

• 1 Tomato; diced
• 1 c Seafood cocktail sauce
• 2 c Shredded mozzarella
• 3 Green Onions chopped
• 1/2 c Sour cream
• 8 oz Cream cheese softened
• 1 Green pepper; chopped
• 1/4 c Mayonnaise

Instructions

1. Mix first 3 ingredients together and spread over 12 inch pizza pan (or something of suitable size). Add seafood sauce, spreading over cheese mixture. Sprinkle on mozzarella, then green pepper, onions and tomato. Cover and chill until ready to serve. Supply nacho chips or crackers for dipping. Posted to recipelu-digest Volume 01 Number 185 by RecipeLu on Oct 31, 1997

Raise the Roof Sweet Potato Lasagna

Ingredients

• 1 Onion Chopped
• 1 Small head Garlic All cloves chopped or pressed
• 8 Oz Mushrooms Sliced
• 1 Head Broccoli Chopped
• 2 Carrots Chopped
• 2 Red bell peppers Seeded and chopped
• 1 Can Corn Drained and rinsed
• 1 Pkg Silken Lite Tofu
• 1/2 Tsp Cayenne pepper
• 1 Tsp Oregano
• 1 Tsp Basil
• 1 Tsp Rosemary
• 2 Jars Pasta sauce
• 2 Boxes Whole grain lasagna noodles
• 16 Oz Frozen spinach Thawed and drained
• 2 Sweet potatoes Cooked and mashed
• 6 Roma Tomatoes Sliced thin
• 1 Cup Raw cashews Ground

Instructions

1. Pre-heat oven to 400 degrees.
2. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan.
3. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid.
4. Remove them to a large bowl with a slotted spoon.
5. Reserve the mushroom liquid in the pan.
6. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl.
7. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
8. Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl.
9. Add spices to the vegetable bowl and combine.
10. To assemble the vegetable lasagna :
11. Cover the bottom of a 9-by-13-inch casserole with a layer of sauce.
12. Add a layer of noodles.
13. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy.
14. Spread the vegetable mixture over the sauced noodles.
15. Cover with a layer of noodles and another dressing of sauce.
16. Add the spinach to the second layer of sauced noodles.
17. Cover the spinach with the mashed sweet potatoes.
18. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
19. Cover with foil and bake in the oven for 45 minutes.
20. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let lasagna sit for 15 minutes before serving.

Chef Flower's Simple Sunday Brunch Omelette

Ingredients

• 12 eggs
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried mint
• 1/2 Spanish onions or 1/2 red onion, chopped
• 250 g bacon, rashes chopped and cooked
• 250 g cheddar cheese, shredded (Also known as tasty cheese in Australia)
• olive oil, spray

Instructions

1. Place the eggs in a pouring bowl beat using a whisk or electric blender, then add parsley & mint.
2. Spray olive oil on the non stick pan.
3. Place pan on the stove top, heat on a medium to low heat.
4. Pour 1/4 mixture of eggs on pan. (the eggs should cover the entire pan).
5. Add 1/4 of onion, bacon and cheese on half a side of the eggs.
6. Cook until the egg is slightly brown.
7. Flip half of the cooked eggs and press down lightly (be careful as some of the mixture oozes out).
8. Cook for about 2 minutes.
9. Serve.

Midweek Chicken, Spring Onion and Noodle Stir Fry

Ingredients

• 2 boneless skinless chicken breasts, cut into strips
• 1 tablespoon olive oil
• 2 blocks thin egg noodles
• 1 tablespoon fresh ginger, grated
• 1 -2 garlic clove, minced
• 6 -10 spring onions, sliced into half inch pieces
• 3 tablespoons light soy sauce
• 200 ml chicken stock
• 1 pinch black pepper

Instructions

1. Firstly, cook the noodles as per the directions on the packet, drain and leave to one side.
2. Warm the oil in the pan and fry the garlic and ginger, stirring for about 30 seconds.
3. Add the chicken and stir around the pan. Meanwhile prepare the stock and add the soy sauce to the stock, stir and leave to one side. Check the chicken is cooked/brown before moving on.
4. Add the spring onions and stir briefly.
5. Then add the stock, stir. Then add the noodles abit a time and mix everything together.
6. Add a good pinch of black pepper, toss everything together until nice and hot and serve.

One-Pot Cheeseburger Casserole

Ingredients

• 1 tablespoon of olive oil
• 1/2 of a large yellow onion (diced)
• 1.5 pounds good quality (lean ground beef)
• 2 teaspoon of season salt (or salt and pepper to taste)
• 1 28 oz can of whole peeled tomatoes
• 1 8 oz can of tomato sauce
• 2 cups of low-sodium chicken broth
• 2 cups of water
• 1/4 cup of ketchup
• 2 teaspoons of dijon mustard
• 1 pound of rotini pasta
• 2 cups of shredded cheddar cheese
• Freshly diced tomato
• Green onions
• Pickles
• Shredded lettuce

Instructions

1. Start with a large pot.
2. Add olive oil to the pan, and sautee yellow onions until softened over medium heat.
3. Increase heat to high and add ground beef.
4. While ground beef is cooking, season with one teaspoon of season salt plus several turns of freshly ground pepper.
5. Brown ground beef, and drain any excess fat from the pot.
6. Use kitchen scissors to chop up whole tomatoes while still in the can.
7. Add canned tomatoes, tomato sauce, chicken broth, water, ketchup, mustard, pasta and additional teaspoon of season salt to the pot and bring mixture to a boil.
8. Turn heat back down, cover and let simmer for 15-20 minutes, or until pasta is tender.
9. Once pasta is cooked, remove from heat and stir in 1 cup of shredded cheddar cheese.
10. Sprinkle additional cup of shredded cheese on top and re-cover pot with lid until cheese is melted.
11. Add your choice of traditional cheeseburger toppings.
12. We choose fresh, diced tomatoes and green onions. You can also try pickles or shredded lettuce.

Chicken Breasts Stuffed With Spinach And Brie Recipe

Ingredients

• 6 boneless skinless chicken breast halves
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 1-1/2 teaspoons minced garlic
• 24 fresh spinach leaves
• 6 ounces brie cheese
• 3 tablespoons butter softened
• 1 tablespoon flour
• 1/2 cup dry white wine
• 1/2 cup water
• Chopped chives for garnish

Instructions

1. Pound each breast to between 1/8" and 1/4" thick.
2. Season with salt, pepper and nutmeg.
3. Rub with 1/4 teaspoon garlic.
4. Top with 4 spinach leaves.
5. Cut brie so the center is used for sauce and remaining rind and interior for filling.
6. Parts should be equal.
7. Place rind in center of breast.
8. Fold in edges and roll up to seal.
9. Heat oven to 400.
10. Place chicken bundles in baking dish.
11. Dot with 1-1/2 tablespoons butter.
12. Bake 25 minutes turning after 10 minutes.
13. Melt remaining butter in medium saucepan.
14. Add flour then stir until smooth.
15. Add wine and water stirring constantly.
16. Bring to boil then remove.
17. Before serving rewarm.
18. Add remaining brie whisking until melted.
19. Slice chicken and serve with sauce garnished with chives.

Lauren's Chicken and Shrimp Mozambique with Rice & Fries

Ingredients

• For the Mozambique sauce:
• -1 stick of butter/margarine
• - 4 tbsp of olive oil
• - 2 tbsp minced garlic
• - 1-2 tbsp (depends how spicy you like it) crushed red pepper
• - 1 can of Budweiser beer or 1 cup of white wine
• - 6-8 packets of Goya Sazon con Culantro y Achiote (cori
• - juice of 1 lemon
• - 2-3 tbsp of Goya Salsa Picante (depends how spicy you like
• - salt and pepper to taste
• - fresh parsley to garnish
• Meat/Seafood to add:
• - 1 pound chicken (or steak or pork) cut into small bite sized cubes
• - 1 pound shrimp (best to use raw unpeeled shrimp so it doesn't overcook and it holds the sauce better)
• Rice:
• - Yellow rice (I mostly use a boxed version of yello some of my family members even use pasta)
• Fries:
• - 8-10 potatoes
• - enough oil (whatever your preference is to fry wit we need them to be authentic) to fill a skillet (preferably a cast iron skillet) h

Instructions

1. 1. First, we build the sauce in a large, deep skillet over medium-low heat. Start by adding the olive oil, butter, minced garlic, and hot pepper - let that all melt down and simmer for a few minutes once melted. Next, we add the beer or wine and stir - let that simmer for another few minutes. Next, we add the Sazon packets and stir very well until it is all dissolved. Then, comes the lemon juice and salsa picante. Add a dash or two of salt and black pepper to taste. Let sauce simmer for 3-5 minutes before adding your meat and seafood. Stir well and coat all meat and seafood with the sauce. Increase heat to medium, bring to a slow boil, let boil for 1-2 minutes. Put the cover on, reduce heat to low/simmer and let it hang out while you get the rice and fries ready.
2. 2. For the fries begin filling your skillet (ideally a cast iron skillet - Vavo says that is how they taste the best) halfway with whatever oil you use to fry. Let the oil heat up over medium heat. Next you move to washing, peeling, and rinsing all your potatoes, then you are ready to cut them up. The first key to Portuguese style fries is to cut the potato into all different sized and shaped pieces - making sure they are all around bite sized and not too big or small. Once your potatoes are cut, place them into the hot oil. The second key here is to not move them around for awhile. Keep the heat at medium and let the fries hang out. Once you start to see them browning up, you can occasionally stir them and flip them around in the oil to ensure even cooking on all sides. Once all sides are golden brown and crispy, remove from oil and put onto a plate lined with paper towels to drain some of the grease. Immediately add salt and pepper to taste while the fries are hot and greasy.
3. 3. For the rice you can honestly make any rice that you prefer using any method - my family usually just makes some basic yellow or white rice on the stove top or uses thin pasta such as angel hair or linguine. These days because I am short on time (and lazy lol) I use the boxed seasoned yellow rice I can make quickly on the stove top or in the microwave.
4. To serve you put a serving of rice down in the bowl, put a big heaping pile of fries on top of the rice, add of scoop or two of the meat and seafood with the sauce, and then an extra ladle full of the sauce on top. Some people prefer to have the fries on the side so they don't get soggy - but I love them drowning in the sauce, personally. I always garnish with fresh chopped parsley, an olive or two, a sweet red pepper, and a lemon slice. Most people also stop at the Portuguese bakery and get a half dozen or a dozen papos secos (portuguese dinner rolls) to have on the side and to dip in the extra sauce. desfrute de sua refeição (enjoy your meal) (:

Buckwheat Chicken Lasagna Recipe

Ingredients

• 3 handfuls diced chicken breast
• 3-4 heads of roasted garlic
• 1 roasted onion
• some chopped celery to you liking
• 1 1/4 cup canned spaghetti sauce
• dried basil to taste
• pepper to taste
• 1 cup buckwheat groats
• 2 cups boiling water
• 1 cup lowfat cottage cheese
• 1 egg
• basil to taste
• mozzarella cheese
• parmesan cheese

Instructions

1. Put 1st 7 ingredients in saucepan and simmer for 20 minutes or more.
2. Put groats in sauce pan and pour in boiling water. Simmer for 15-20 minutes. Take off heat and let set until water is absorbed.
3. Mix next 3 ingredients.
4. In an 8x8 casserole dish, put in half of the chicken mixture.
5. Put all cottage cheese mixture next.
6. Put 1/2 groats next.
7. Top w/ some mozz cheese (I used a handful)
8. Next use the rest of chicken mixture
9. Top w/ the rest of the buckwheat groats and
10. top w/ some parm cheese.
11. Cook at 350F for 30 minutes

Italian Vegetable and Pasta Stew

Ingredients

• 1 ts Salt
• 1 ts Sage; rubbed style
• 1/2 c Fresh mushrooms; quartered
• 1/2 lb Lean beef; cut in 1/" pieces
• 4 c Water
• 1 c Dried navy beans
• 14 1/4 oz Low sodium beef broth
• 14 1/2 oz Tomatoes, canned
• 1 c Zucchini; sliced
• 2 c Onions chopped
• 1 c Chopped broccoli
• 1/2 c Pasta; alphabet size
• 1/2 c Pearled barley; uncooked
• 3 lg Garlic crushed
• 1 tb Dried tarragon
• 1/4 ts Ground nutmeg
• 1 1/2 c Potatoes; cubed
• 1/2 c Grated Parmesan cheese
• 1/2 c Carrot; sliced
• 1/2 ts Pepper

Instructions

1. Combine first 11 ingedients in 3 1/2 qt or larger crockpot. Cover & cook on high for 6 hours. Add zucchini & next 7 ingredients. Cover & cook on high an additional 30 minutes or until beans are tender. Ladle into soup bowls & sprinkle with Parmesan. Posted to Digest eat-lf.v096.n147 Date: Tue, 10 Sep 1996 19:49:23 -0400 From: charles moffat

Chicken Parmesan ~ Sunday dinner

Ingredients

• 1/2 cup All purpose flour
• 8 Chicken breasts boneless and skinless Pounded to uniform thinness
• 1/2 cup Olive oil
• 2 Tbsp Butter
• 4 Garlic cloves Minced
• 1 Medium onion Chopped
• 3/4 cup Wine (white or red)
• 3 14.5 oz Cans crushed tomatoes
• 2 Tbsp Sugar
• 1/4 cup Fresh parsley chopped Divided, plus more for garnish
• 1 1/2 cups Freshly grated Parmesan cheese
• 1 Lb Thin linguine cooked aldente

Instructions

1. Combine flour with salt and pepper to taste on a large plate. Sprinkle chicken breasts on both sides with salt and pepper, then dredge them in seasoned flour. Set aside.
2. Heat oil and butter in a skillet on med high. Fry chicken until golden, about 3 minutes per side. Remove from skillet, keep warm. Add garlic and onion to pan. Cook for 2 minutes.
3. Pour wine in and scrape skillet, getting flavorful bits off bottom. Cook for 3 minutes or until liquid is reduced by half.
4. Stir in tomatoes, sugar, and salt and pepper to taste. Reduce heat to low and cook for 30 minutes. Add 1/8 cup parsley and 1/2 cup Parmesan.
5. Arrange chicken on top of sauce, sprinkle remaining cheese over top. Cover skillet and simmer until cheese melts and chicken is hot. Sprinkle with 1/8 cup parsley. Put pasta on plate, top with chicken, sauce and parsley

Fancy Date Night Dinner (But Cheaper)

Ingredients

• 3 tablespoons (42g) extra virgin olive oil
• 10 ounces 280g Grape tomatoes
• 3 cloves garlic thinly sliced
• Salt and pepper to taste
• 2 slices good crusty bread, toasted
• 1/3 cup (90g) ricotta, divided
• 2 chicken leg quarters
• Salt and pepper to taste
• 2 teaspoons (7g) whole grain mustard, divided
• 2 slices swiss or provolone cheese, divided
• 8-10 basil leaves
• 1 medium head cauliflower
• 3.5 tablespoons unsalted butter
• 1/4 teaspoon fresh grated nutmeg or ground nutmeg *optional*
• 1/4 cup (60ml) olive oil
• 1/4 cup (5g) fresh chopped parsley
• 1 red fresno chili or any other chili
• Zest and juice of 1 lemon
• 6 cloves garlic grated
• Salt to taste
• 1/4 cup (56g) butter
• 1 cup brown sugar 225g loop
• 2 pears
• Small container yogurt

Instructions

1. To start with the appetizer, add in your olive oil to a skillet and heat until extremely hot. Add your whole grape tomatoes and see them pop as they get a little charred and softened up. Then add your thinly sliced garlic, salt, and pepper, and cook for about a minute.
2. Take your two slices of bread and toast them. On the two toasted slices, spread some ricotta, top with your tomatoes, some extra olive oil, flaky salt and pepper, and some herbs for garnish.
3. For the main course, begin with chicken leg quarters. Use your knife to remove the thigh and drumstick bones, careful to avoid removing too much meat when taking out bones.
4. To the now boneless chicken leg quarters, spread some wholegrain mustard on the inside of the chicken, add some salt to taste, a slice of swiss cheese, and your basil leaves. Then, the leg quarter up and tie with kitchen twine to hold the rolled-up shape in place. Replace with your other chicken quarter.
5. In a large skillet, add enough oil to coat the bottom. Season the chicken all over with salt and sear in the hot skillet on all sides for about two minutes. Once nicely browned on all sides, place the pan with chicken now skin-side up into the oven set to 400ºF for about 15-20 minutes or until cooked all the way through.
6. To make the cauliflower puree, separate the florets from a medium head of cauliflower and boil them for about 8-10 minutes or until very soft. Strain the florets but save the water and place them in a blender with salt and nutmeg (freshly grated if possible). Begin blending, adding a little bit of water just until it begins to blend easily. Start adding your butter about a tablespoon at a time with the blender going until all your butter is added.
7. To make the chimichurri, finely chop your fresh parsley, Fresno chili, the zest and juice of a lemon, your grated cloves of garlic, and cover with your best olive oil. Season to taste with salt and pepper and mix until thoroughly combined.
8. For plating, remove the kitchen twine from your chicken and slice into three evenly sized rounds. Lay a thick dollop of your cauliflower puree onto the plate on one end and with the back of your spoon spread it in one swoop to the other end. Add your three rounds of chicken, spoon on your chimichurri, and optionally garnish with some herbs.
9. For dessert, with a 10-inch skillet, add in your butter and place into an oven set at 400ºF until the butter is melted. While that’s melting, peel your pears and cut them in half, scoop the cores out. Once the butter is melted sprinkle over your brown sugar and a pinch of salt. Place the pears, flat side down, onto the brown sugar/butter mixture, and place back into the oven for 25 minutes.
10. Once the 25 minutes have passed, baste each pear every two minutes for 10 minutes. Pull out your pears after 10 minutes. For plating, spread a dollop of unflavored yogurt, one of your halved pears cut side down, spoon over your caramel sauce, and optionally some granola on top.

Breakfast Wrap/Chimichanga Made Your Way

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon diced onion
• 1/3 cup sliced mushrooms
• 1 tablespoon diced red bell pepper
• 1/2 cup diced ham
• 2 large eggs, beaten
• salt and pepper
• 1 (12 inch) flour tortillas
• 1/4 cup shredded jack cheese
• salsa (optional)

Instructions

1. In a large skillet, melt butter over medium high heat. Add onion, mushroom, and bell pepper and sauté until softened. Add ham, toss and sauté until heated throughout. Add beaten eggs to the skillet and season with salt and pepper. Cook until just set. Remove from heat and allow to cool slightly.
2. Transfer egg mixture to the center of the tortilla. Top with cheese. Fold in sides, then fold forward tightly to seal. Place in a deep fat fryer or skillet and fry in hot oil heated to 350ºF. Fry on all sides until crisp. Serve immediately.

Chicken-Roni Casserole

Ingredients

• 1 cup elbow macaroni
• 1 1/2 cups diced cooked chicken or 1 1/2 cups cooked turkey
• 4 ounces shredded cheese
• 1 can condensed cream of chicken soup
• 1/2 cup milk
• 1/2 teaspoon prepared mustard
• 1/2 cup breadcrumbs
• 1 tablespoon butter

Instructions

1. Cook& drain macaroni.
2. Combine with all other ingredients except bread crumbs.
3. Put into 1 1/2 quart casserole.
4. Top with bread crumbs and dot with butter.
5. Bake at 350 for 35 minutes.

Real Life Lasagna Recipe

Ingredients

• 8 ounces of lasagna noodles (for 4 cups broken)
• 1 pound lean ground beef
• Olive oil or cooking spray - I used olive oil
• 1 large onion chopped - I subbed frozen chopped onion
• 2 teaspoons minced garlic
• 2 teaspoons italian seasoning - I used a blend of oregano,basil, pepper & garlic salt because I didn't have any pre-blend
• 2 cans (14 1/2 ounces each) chopped or diced tomatos- I used one 28 ounce can
• 1 can tomato paste (6ounce)
• 1 cup low fat cottage cheese
• 2 cups already shredded mozerella cheese.

Instructions

1. firmly whack the noodle box on the counter 10 times to brake the noodles into pieces. Place broken noodles into already boiling water.
2. spray a 12 inch skillet ( I used a CI) with cooking spray or use olive oil add choped onion and cook over medium heat.
3. add ground beef and cook until brown and crumbled
4. add garlic and seasonings and cook until completely brown.
5. Add the tomatoes with their juice and tomato paste. Stir well and cover skillet reduce heat to low. ( didn't have a cover for my CI so I skipped this ) about 2 minutes
6. drain cooked noodles and add to mixture, add cottage cheese and 1 cup of the mozzerella cheese. stirring well and smooth mixture evenly in the skillet. Top with the remaining mozzerella cheese and cover for 2 minutes until cheese is melted. I didn't have a cover to I put the whole pan in the oven for a few minutes until the cheese was melted.

Little Laundry Bundles (Meat Snacks)

Ingredients

• 1 1/2 lbs minced beef (750 g)
• 1 tablespoon oil (15 ml)
• 2 onions, finely chopped
• 1 large potato, roughly grated
• 3 garlic cloves, chopped and crushed
• 1 teaspoon mixed spice (5 ml)
• 2 teaspoons salt (10 ml)
• 1/3 cup pasta sauce with meat (85 ml) or 1/3 cup gravy (85 ml)
• fresh ground black pepper
• 1 lb all-purpose flour (500 g) or 1 lb cake flour (500 g)
• 2 teaspoons baking powder (10 ml)
• 1 teaspoon salt (5 ml)
• 1 lb butter (500 g)
• 1 tablespoon Bourbon (15 ml) or 1 tablespoon rum (15 ml)
• 1 cup soda water (250 ml)
• 1 whole clove
• oil (for deep frying)

Instructions

1. Fry the meat in the oil, stirring, until it turns colour.
2. Add the onion, garlic and grated potato, stirring now and then.
3. When onion is translucent, add the mixed spice, salt, pepper and meat broth/sauce/gravy.
4. Bring to boil, lower heat, put on lid, and simmer for 30 minutes.
5. Leave to cool.
6. Please note that you can use shop-bought puff pastry. Roll it a little thinner and prepare the same 3 x 3 inch squares as described below, and use the same method, except that puff pastry will need to be painted with beaten egg to get a nice goldenbrown colour in the oven.
7. The soda water pastry: sift the flour, baking powder and salt into a bowl.
8. Grate or chop in the butter (if butter is firm, use the coarsest side of a cheese grater).
9. Rub in butter with your fingers and palms until mixture resembles coarse bread crumbs.
10. Add the booze, and enough soda water to form a fairly soft dough.
11. Roll out the pastry, about 1/8 inch thick (3mm) -- it should be thinly rolled out. Use extra flour on your rolling pin and surface to help the process.
12. Cut pastry into 3 x 3 inch squares (7.5 x 7.5 cm).
13. Place a little of the meat mixture in the centre of each square, draw up the corners and press lightly together, and secure each with a clove. (Meat should be enclosed in the pastry).
14. In the meantime, heat oil for deep-frying. You could also use a wok half-filled with oil, over high heat.
15. If you do not want to deep-fry, heat oven to 400 deg F/400 deg Celsius.
16. Deep-fry the bundles in batches until golden brown and drain on kitchen paper, OR paint the puff pastry bundles with beaten egg, and bake in preheated oven until they are golden, about 15 minutes, but do check.
17. Serve hot or cold.

Lasagna Dip With Pasta Chips

Ingredients

• 1 ½ cups cooked sweet Italian sausage
• ¾ cup marinara sauce (such as Classico Riserva)
• 6 ounces small-curd cottage cheese (about 3/4 cup)
• 4 ounces whole-milk ricotta cheese (about 1/2 cup)
• 2 ounces Parmesan cheese, grated (about 1/2 cup)
• 1 ½ teaspoons chopped fresh oregano
• 1 ½ teaspoons chopped fresh basil
• ¼ teaspoon black pepper
• ¼ teaspoon crushed red pepper
• 12 ounces pre-shredded mozzarella (about 3 cups), divided
• 1 ½ teaspoons kosher salt, divided
• 1 teaspoon chopped fresh flat-leaf parsley
• 8 ounces uncooked lasagna noodles
• Vegetable oil

Instructions

1. Preheat oven to 350°F. Stir together sausage, marinara, cottage cheese, ricotta, Parmesan, oregano, basil, black pepper, crushed red pepper, 2 1/4 cups of the mozzarella, and 1 teaspoon of the salt in a medium bowl. Spoon mixture into a 2-cup baking dish. Sprinkle remaining 3/4 cup mozzarella over top, and bake in preheated oven until golden and bubbly, 20 to 25 minutes. Sprinkle with chopped parsley.
2. While dip is baking, cook lasagna noodles according to package directions. Drain and pat dry with paper towels. Cut noodles into triangles.
3. Pour oil to a depth of 3 inches into a Dutch oven; heat over high to reach 360°F. Fry noodles in hot oil until golden brown and crispy, 2 to 3 minutes. Drain on paper towels, and sprinkle with remaining 1/2 teaspoon salt. Serve pasta chips with dip.

Oh My, Chicken Pie!

Ingredients

• 1 lb boneless skinless chicken thighs (breasts can be used too, I prefer thighs)
• 1 cup white wine
• 1 (1 lb) bag cleaned spinach
• 2 large onions, chopped (4 cups approximately)
• 3 tablespoons olive oil
• 1 lb portabella mushroom, chopped
• 2 garlic cloves, minced
• 6 ounces bacon, chopped
• 8 ounces feta, crumbled
• 1 1/2 cups gouda cheese or 1 1/2 cups swiss cheese, shredded
• 1 cup parmesan cheese, grated
• 1/2 cup heavy cream
• 5 eggs, beaten lightly
• 1 lb phyllo pastry, thawed (filo)
• 3/4 cup melted butter (olive oil can also be used)

Instructions

1. Poach chicken in wine for 8 minutes; remove from cooking liquid (discard liquid); allow chicken to cool completely and cut into small dice; put in a large bowl and set aside.
2. Rinse spinach leaves, shake most of water off leaves and place in large saucepan over high heat; cover pan and steam spinach for 3-4 minutes, or until it has just wilted; tip into a colander and run cold water over spinach to stop cooking; leave in colander to drain, pressing down with palm of hand and compacting into a bunch; press out as much liquid as possible; chop spinach up quite fine and add to chicken.
3. Over medium-high heat, saute onion in olive oil in large frying pan, stirring occasionally, for about 15-17 minutes, or until starting to turn golden and caramelize; add chopped mushrooms and sauté, stirring occasionally, for 8-10 minutes, or until any liquid released by the mushrooms has evaporated; add garlic and bacon and continue sautéing for another 5 minutes; remove from heat and add to chicken/spinach mixture in bowl; allow to cool for about 5 minutes, then stir in heavy cream, cheeses and eggs, stirring to distribute evenly; check seasoning and season to taste (it probably won’t need much salt because of the cheeses, but lots of freshly-ground pepper will be great!).
4. Preheat oven to 375°F.
5. Butter your one large pan (or two smaller ones – if you are making 2 pies, separate the phyllo into 2 equal parts and cover each with a dampened kitchen towel); start staggering your sheets of phyllo into the pan, and buttering each one generously; when half the sheets have been used, spoon in the chicken/vegetable filling; cover filling with remaining phyllo sheets, buttering each one generously as it is added; fold in edges, tucking them in to make an attractive finish, and butter top layer generously, using up remainder of butter.
6. Score top of pastry lengthwise into 4 sections with a small, sharp knife, making sure not to cut all the way through (do NOT cut through pastry on bottom layer) – these will facilitate cutting pieces when pie is baked and will also serve as steam vents; sprinkle some cold water generously over the pie (I shake the water off my fingers, about 3 runs under the tap and shaken all over the pastry) and pop the pie into the oven.
7. Bake for 50-60 minutes, or until the pie is a rich golden-brown – for the last 20 minutes of baking, slip the pan directly onto the floor of the oven to brown and crisp the bottom phyllo sheets (if you are baking the frozen pie, put it in the oven frozen, tack on another 10-15 minutes baking - if phyllo is getting too brown, tent with foil).

Grilled Shrimp Caesar Salad

Ingredients

• ¼ cup canola mayonnaise (such as Hellmann's)
• ½ teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• ¼ teaspoon freshly ground black pepper
• ¾ teaspoon Dijon mustard
• ¼ teaspoon Worcestershire sauce
• ¼ teaspoon Tabasco sauce
• 1 oil-packed anchovy fillet, drained and mashed to a paste
• 1 ounce Parmesan cheese, grated (about 1/4 cup)
• ½ small garlic clove, minced
• 7 teaspoons extra-virgin olive oil, divided
• Cooking spray
• 1 pound peeled and deveined extra-large shrimp
• 2 ounces whole-wheat French baguette, cut into 8 slices
• 10 cups baby romaine lettuce

Instructions

1. Combine the first 10 ingredients in a large bowl. Gradually add 1 tablespoon oil, stirring constantly with a whisk.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Combine shrimp and 2 teaspoons oil in a large bowl; toss to coat. Add shrimp to pan; cook 2 1/2 minutes on each side or until well marked and done. Remove shrimp from pan. Brush each side of bread slices with remaining 2 teaspoons oil. Add bread to pan; cook 1 minute on each side or until well marked.
3. Add lettuce to mayonnaise mixture; toss well. Divide lettuce mixture evenly among 4 bowls. Divide shrimp and bread evenly among servings.

President Obama Stew (Chicken Casserole) From 'My Irish Table'

Ingredients

• 1 (3 1/2-pound) chicken
• Kosher salt and freshly ground black pepper
• 2 tablespoons canola oil
• 1 large yellow onion, very coarsely chopped
• 6 carrots, peeled and cut crosswise into 1/2-inch coins
• 6 celery stalks, halved lengthwise and cut into 1-inch dice
• 20 cloves garlic, crushed and coarsely chopped
• 1 (28-ounce) can whole plum tomatoes (preferably San Marzano), coarsely chopped, and their juices
• 3 tablespoons all-purpose flour
• 3 large fresh bay leaves
• 1 serrano chile, coarsely chopped, with seeds
• 4 cups chicken stock
• 2 tablespoons chopped fresh thyme leaves
• 1 tablespoon chopped fresh rosemary leaves
• Leaves from 1 large bunch fresh basil (1 cup loosely packed), coarsely chopped

Instructions

1. Cut up the chicken: Cut the chicken into 14 pieces, making 6 breast pieces, 2 drumsticks, 2 thighs, and 4 wing joints. Season them well with salt.
2. Brown the chicken: In a large slope-sided sauté pan over high heat, heat the canola oil until it shimmers. Arrange all of the chicken evenly in the pan skin-side down and cook for 5 minutes, until golden brown. The pieces should release easily from the bottom of the pan; if they don’t, let them brown longer until they do. Transfer the pieces to a flameproof casserole, arranging them skin-side up.
3. Sweat the vegetables: Add the onion, carrots, and celery to the sauté pan, stirring to combine them. Sweat the vegetables for 4 to 5 minutes, until they are translucent but still a bit firm. As they cook and water releases from them, use a flat-edged wooden spatula to deglaze the pan by scraping up the brown bits from the bottom. Stir in the garlic and then the tomatoes and flour and cook for 2 minutes. Add the bay leaves, serrano chile, chicken stock, thyme, and rosemary.
4. Cook the stew: Transfer the vegetable mixture to the casserole. Bring to a boil, then decrease the heat to low, cover the pot, and let it simmer slowly for 45 to 60 minutes, until the chicken and vegetables are very tender. Remove the stew from the heat. Taste the sauce and season with salt and pepper if you like. Stir in the basil leaves at the last second before serving. The stew can be made a day before and gently reheated on the stove or in a 300°F oven for 30 to 40 minutes.

Honey and Lemon Chicken on Rice (For Womans Day)

Ingredients

• 800 g chicken breasts
• 2 cups cooked rice
• 4 tablespoons olive oil
• 8 baby onions, peeled (shallots)
• 2 carrots, finely sliced
• 5 garlic cloves, crushed
• 1 inch fresh ginger, chopped
• 1 teaspoon lemon rind, grated
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 6 tablespoons orange juice
• 2 tablespoons lemon juice
• 4 tablespoons honey
• 1/2 teaspoon pepper
• 1/2 teaspoon chili flakes
• 6 spinach leaves
• 1/2 yellow capsicum, diced
• 1/2 red capsicum, diced
• 1/2 green capsicum, diced
• 2 tablespoons butter
• 4 sprigs parsley

Instructions

1. In a bowl mix together the ginger, lemon rind, salt, mustard, orange juice and pepper, half of the chilli flakes, half of the honey, and the lemon juice.
2. Place the chicken breasts in this mixture and marinate for 1 hour.
3. In the meantime heat half of the olive oil in a pan and sautee the onions, and carrots till just glazed. Add the garlic stir and cook for 3 minutes Remove from the heat.
4. Preheat oven to 200 c .
5. Transfer the onion mixture to a baking dish, spread the spinach leaves over the onions and place the chicken on top of the spinach. Pour the remaining honey over the chicken and bake in the oven till tender and golden.
6. Back to the sautee pan. Heat the remaining olive oil in the pan and sautee the capsicums for a few minutes Add the rice to the pan, season with salt and toss all together.
7. Plate the chicken on top of the vegetables and glaze with the cooking juices. Serve the rice in a bowl, Sprinkle the remaining chilli flakes over the chicken and rice, garnish with the parsley.
8. Serve hot.

Kittencal's Cheesy Cheeseburger Soup

Ingredients

• 7 -8 slices uncooked bacon
• 1 1/2 lbs ground beef
• 2 medium onions, finely chopped
• 1 -2 tablespoon minced fresh garlic (or to taste)
• 2 medium carrots, peeled and finely diced
• 1 -2 stalk celery, finely diced
• 1/3 cup butter
• 1/2 cup flour
• 1 1/2 cups half-and-half cream
• 3 cups canned chicken broth or 3 cups homemade chicken stock
• 1 tablespoon chicken bouillon powder (optional)
• 1 (10 ounce) can cheddar cheese soup, undiluted
• 1/4 cup grated parmesan cheese (or to taste)
• 2 1/2 cups shredded old cheddar cheese (can use more to taste)
• cayenne pepper (optional or to taste)
• salt and pepper

Instructions

1. In a pot cook bacon until almost crisp; remove to a large bowl.
2. Add in the ground beef, onions, garlic, diced carrots and celery until well browned, stirring constantly (about 12-15 minutes) transfer the mixture to a bowl that has the cooked bacon in it; drain fat.
3. Add in 1/3 cup butter to the pot and cook until melted.
4. Add in 1/2 cup flour; whisk for 1 minute.
5. Slowly add in the half and half cream, chicken broth and bouillon powder (if using) bring to a boil stirring constantly with wooden spoon until combined and thickened.
6. Add in the undiluted cheddar cheese soup and 1/4 cup grated Parmesan cheese; stir until completely combined and the cheese has melted completely.
7. Add in the cooked ground beef, bacon and veggie mixture back to the pot; stir to mix and simmer over low heat for about 25-30 minutes.
8. Stir in the grated cheddar cheese until melted and heated through.
9. Season with cayenne pepper, salt and lots black pepper.
10. Delicious!

Sunday Dinner Gravy

Ingredients

• 1 pound veal shoulder cut into 1-inch chunks
• 1 pound beef chuck cut into 1-inch chucks
• kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 3/4 cup red wine
• 8 cups Basic Tomato Sauce
• 1 pound sweet Italian sausage cut into 1-inch pieces
• 1 pound pork neckbones
• pinch crushed red pepper flakes
• 1 pound dry spaghetti

Instructions

1. Season the meats with lots of salt and pepper. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat and brown the veal and beef, about 10 minutes. Add the wine and stir constantly until the wine evaporates, about 5 minutes.
2. Add the tomato sauce, stir, then add the sausage, neckbones, 1 teaspoon salt, and red pepper flakes to taste. Reduce the heat to simmer, cover halfway, and cook, stirring occasionally and skimming fat as necessary, for about 3 hours.
3. Cook the pasta according to package directions.
4. Remove the gravy from the heat and adjust the seasoning with salt and pepper. Transfer the meat to a platter. On a separate platter, pile the pasta, dress it with the gravy, and serve as your first course. Then serve the meat as a main course.
5. Some people save the neck bones for their dogs, but I like to pick at them cold from the fridge, hot sauce in hand, late, late at night…alone.

Mexican Lasagna Recipe

Ingredients

• 1 tbs olive oil
• 1 small sweet onion (i like vadalia), diced
• 4 large garlic cloves, minced
• 1 tbs chili powder
• 1/8 ground allspice
• 1/2 tsp cinnamon
• 1 tsp chipotle powder (use more for added spicyness)
• 1 tsp dried red chilies
• 1 can low sodium black beans, (rinsed & drained)
• 1 can low sodium chickpeas (rinsed and drained)
• 2 cups salsa (your favorite brand)
• 3/4 cup frozen corn
• 1/2 cup vegetable stock
• salt & pepper, to taste
• 1 cup cooked brown rice
• 12 corn or flour tortillas
• 1 cup chedder cheese, grated
• Sour cream

Instructions

1. If you don't have cooked rice, cook it now.
2. In a large pan over medium heat, add olive oil. Once hot and add onion and saute for about 5 minutes. Add garlic and stir for 30 seconds. Add beans, corn, spices, salsa, salt, pepper and stock. Mix well, cover and simmer for 15 minutes. Uncover and cook another 5 minutes, or until thick.
3. Preheat oven to 400 degrees. Lightly oil a 9x13 casserole dish and overlap half of the tortillas on the bottom of the dish. Spoon half the bean mixture on top then cover with the cooked rice. Top rice layer with half the cheese and layer the remaining tortillas on top. Add the remaining bean mixture and sprinkle with remaining cheese. Bake about 20 minutes, or until the cheese is bubbly.
4. Add a dollop of sour cream to serve

Dinner on the Deck- Grilled Vegetable Kabobs with Rice

Ingredients

• 1/2 cup oil-free Italian dressing
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried whole basil
• 2 medium-size yellow squash cut into 1-inch slices
• 8 small boiling onions
• 8 cherry tomatoes
• 8 medium-size fresh mushrooms
• vegetable cooking spray
• 2 cups hot cooked long-grain rice cooked w/o salt or fat

Instructions

1. Combine dressing, parsley, and basil in a small bowl; cover and chill
2. Alternate squash, onions, tomatoes, and mushrooms on 8 skewers. Coat grill rack with cooking spray; place on grill over medium coals. Place kabobs on rack, and cook 15 minutes or until vegetables are tender, turning and basting frequently with dressing mixture. To serve, place 1/2 cup rice on each plate, and top with 2 vegetable kabobs.

My Chicken Chimichangas Recipe

Ingredients

• 2 tablespoons vegetable oil, plus another 8 cups for frying
• 1/2 cup diced white onion
• 1 1/2 teaspoons minced garlic
• 1 tablespoon chili powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground oregano
• 1/2 teaspoon ground cumin
• 1 1/2 lbs cooked chicken breasts, shredded while warm
• 1 teaspoon sea salt
• 1 teaspoon fresh ground black pepper (or less)
• 1 (4 1/2 ounce) can chopped green chilies, drained
• 8 (10 inch) flour tortillas, warmed
• 1 1/2 cup shredded monterey jack cheese

Instructions

1. Heat 2 tablespoons of vegetable oil in a large saute pan over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add the garlic, chili powder, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add the shredded chicken. Season with salt and pepper. Stir in the green chiles. Cook mixture for about 5 minutes, or until heated through. Set aside and cool slightly.
2. One at a time, place the tortillas on a work surface, keeping the remaining tortillas covered with a damp towel. (For pliable tortillas, sprinkle lightly with 1/4 teaspoon water and cover with a damp paper towel. Microwave for 10 to 20 seconds just before ready to stuff, and keep covered until ready to roll.) Spread 1/2 cup of the chicken mixture in a rectangle in the center of the tortilla. Sprinkle with 1 to 2 tablespoons of cheese. Fold the bottom of the tortilla over the filling and then fold the sides over. Fold the top of the tortilla over the folded sides and secure the sides with wooden toothpicks. Place folded side down.
3. Heat the remaining vegetable oil in a deep stockpot or deep fryer to 360 degrees F. Using tongs, lower the chimichangas folded side down, 1 at a time into the hot oil. (It is helpful to hold the chimichanga with the tongs until it has "sealed" together.) Cook until golden brown on all sides, about 3 minutes. Drain on a paper towel-lined plate and continue with remaining chimichangas.
4. Remove toothpicks from the chimichangas and serve immediately with pre-made enchilada sauce or salsa drizzled over top and a sprinkling of cheese. Out of sight!

Shrimp Stew-like Casserole Recipe

Ingredients

• 2 medium onions chopped
• 3/4 cup carrots chopped
• 1/2 bell pepper chopped
• 1 large potato diced up small.
• 1/2 cup butter
• 2 lbs. peeled shrimp
• 1 can cream of asparagus soup
• 1 can cream of celery soup
• 1 tsp salt
• 1/2 tsp pepper
• 1 tbsp garlic powder
• 1 tsp cayenne pepper
• cooked rice

Instructions

1. Saute' onions, carrots,pepper and potato in butter until very soft.
2. Add shrimp, cook until pink then stir in soups.
3. Season with salt, pepper, garlic powder and cayenne pepper.
4. Cook 10 to 15 minutes on medium heat.
5. Serve over rice.

Crock Pot Hamburger Soup

Ingredients

• 1 lb ground beef
• 1 onion, diced
• 1/2 teaspoon chopped garlic
• 1 ounce dry onion soup mix (1 envelope)
• 2/3 ounce Italian salad dressing mix (1 envelope)
• 1/4 teaspoon pepper
• 1/4 teaspoon season salt
• 14 ounces beef broth (1 can)
• 14 ounces chicken broth (1 can)
• 1 1/2 cups water
• 8 ounces diced tomatoes (undrained)
• 8 ounces tomato sauce
• 1 tablespoon soy sauce (preferably lite)
• 1 cup celery, slices
• 1 cup carrot, slices (thinly sliced)
• 4 tablespoons butter
• 1/4 cup flour
• 2 tablespoons flour
• 1/2 teaspoon italian seasoning
• 1/4 cup grated parmesan cheese (or shredded-which will blend better!)
• shredded parmesan cheese
• cooked macaroni

Instructions

1. Brown beef, onions and garlic. Drain, and add 1/4 cup of flour and mix.
2. To crock pot add: beef mix, onion soup mix, salad dressing mix, pepper, season salt, beef & chicken broth, water, tomatoes, tomato sauce, celery, carrots, italian seasoning, and soy sauce.
3. Cook for 8 hours.
4. Cook macaroni.
5. In saucepan make roux: melt butter on low and add 2 tablespoons of flour. Add to crock pot.
6. Add 1/4 cup parmesan to crock pot.
7. Serve over macaroni.
8. Serve and top with shredded parmesan.

Baked Macaroni and Cheese with Chicken and Broccoli

Ingredients

• 12 ounces Uncooked twisted pasta
• 10 ounces Broccoli Florets Uncooked
• 1 teaspoon Salted Butter
• 1/3 cup Bread crumbs
• 3 tablespoons Parmesan Cheese grated
• 2 1/2 cups Skim milk
• 1/3 cup all-purpose flour
• 1/2 cup uncooked onion diced
• 1 cup low-fat shredded Cheddar cheese, sharp-variety
• 1 teaspoon Dijon mustard
• 1 1/2 teaspoon table salt
• 1/2 teaspoon Black pepper
• 2 large Chicken breast cut into pieces

Instructions

1. Preheat oven to 375 F. Coat a shallow 2-quart baking dish with cooking spray.
2. Cook pasta in a large put of lightly salted boiling water according to package directions, adding broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return to pot. ( or steam broccoli)
3. Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes. Remove from heat and transfer crumbs into a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside. (or use dried bread crumbs and just mix with Parmesan cheese.)
4. In same saucepan, whisk together milk and flour until blended; add onion. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.
5. Remove from heat and whisk in cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.
6. In separate pan cook chicken breast until thoroughly cooked. Cut into pieces and add to pasta and broccoli.
7. Transfer to a baking dish and sprinkle top evenly with bread crumbs. Bake until bubbly at edges, about 20 - 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving.

Seafood Dinner

Ingredients

• 1 lb scallops (I prefer the small ones)
• 1 lb shrimp, peeled and deveined
• 1 1/2 lbs cod (or other mild white fish)
• 1 (16 ounce) jar salsa (mild or hot, your choice)
• 1 cup dry white wine
• 1 cup chicken broth
• 1 lemon
• 2 tablespoons butter (not margarine)
• 1 -2 tablespoon olive oil
• kosher salt
• ground black pepper

Instructions

1. Heat olive oil and butter over medium heat.
2. Cut fish into large chunks and sprinkle with salt and pepper, to taste and brown lightly in oil and butter (about 1 minute per side).
3. Remove fish from pan and set aside.
4. Add wine (careful to keep wine from direct heat while pouring into pan) and deglaze pan.
5. Stir in jar of salsa and chicken broth. Let broth simmer over medium heat until liquid begins to bubble.
6. Add scallops and shrimp to broth, stir gently, cover, and let simmer for 10 minutes.
7. Cut lemon in half, squeeze juice into pan.
8. Add fish back to pan and gently stir.
9. Replace cover and simmer another 6-7 minutes.
10. Serve in large bowls with crunchy bread and enjoy!

30-Minute Pizza Party Boats Recipe by Tasty

Ingredients

• 2 french breads, large, wide loaves, halved
• ¼ cup olive oil
• 1 tablespoon garlic powder
• salt, to taste
• pepper, to taste
• marinara sauce
• fresh mozzarella cheese, sliced
• pepperoni
• sausage, crumbled
• ham, diced
• bacon, cooked, chopped
• ¼ cup alfredo sauce
• fresh spinach
• artichoke
• mushroom, sliced
• freshly grated parmesan cheese
• sundried tomato
• barbecue sauce
• 4 oz chicken, cooked, sliced
• shredded pepper jack cheese
• bell pepper, sliced
• red onion, sliced
• pesto sauce
• prosciutto, sliced
• red pepper, roasted
• freshly grated parmesan cheese
• large egg
• black pepper

Instructions

1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. Place the loaves of bread cut-side up on the prepared baking sheet.
3. In a small bowl, combine the the olive oil, garlic powder, salt, and pepper. Brush over the bread.
4. Bake for 10 minutes, or until the bread is golden brown and dried out.
5. Top the bread with the toppings of your choice. You can mix and match any flavor combinations you prefer!
6. For Meat Lovers pizza, add marinara sauce, mozzarella, mozzarella, pepperoni, sausage, ham, and bacon.
7. For Alfredo Veggie pizza, add alfredo sauce, spinach, artichokes, mushrooms, Parmesan, and sun-dried tomatoes.
8. For Barbecue Chicken Pizza, add barbecue sauce, chicken, pepper Jack, bell pepper, and red onion.
9. For Prosciutto Pesto Pizza, add pesto, prosciutto, roasted red pepper, Parmesan, eggs, and pepper.
10. Bake the pizza party boats for 15 minutes, or until the ingredients are heated through and the cheese is fully melted.
11. Slice and serve!
12. Enjoy!

Breakfast Lasagna Will Get You Through These Next Few Days

Ingredients

• ¾ cup sifted bread flour (you can use all-purpose, bread flour gives a bit more structure, which can help with layering)
• 1 cup whole milk
• 2 eggs
• 2 tablespoons melted butter
• Pinch salt
• 12 ounces breakfast sausage patties or sausage meat, casings removed
• Butter
• ¼ cup Wondra flour (you can use all-purpose, but Wondra avoids clumping better)
• 2 cups whole milk
• Salt and pepper
• 2 28-ounce cans whole peeled plum tomatoes, preferably San Marzano
• Olive oil
• Salt and pepper
• 1 15 oz container full-fat ricotta cheese
• 1 egg
• 1 tablespoon extra virgin olive oil
• ¼ cup chopped parsley
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 dozen large eggs
• 3 tablespoons butter, grated
• 1 tablespoon butter
• Salt and pepper
• 2 cups grated full-fat mozzarella
• ½ cup grated Parmesan cheese
• Chopped parsley for garnish (optional)

Instructions

1. Mix the eggs into the milk in a small bowl and stir in the melted butter. Sift the flour and salt together, and put into a medium bowl. Add the wet ingredients and mix until well combined, I sometimes use an immersion blender to get it super smooth. It should be slightly thicker than heavy cream, but very fluid and pourable. Let sit at room temperature for 30-120 minutes before making crepes.
2. In a large nonstick skillet over medium high heat, cook the sausage, using a spatula to break the meat up into crumbles, and cooking until browned and cooked through. Remove the sausage to a bowl, leaving the fat in the skillet. Eyeball how much fat is left, you want about 3 tablespoons. If you don't have that much, add a bit of butter to get to that 3 tablespoon mark.
3. Preheat oven to 300°F. Grease a large baking tray with olive oil.
4. Beat the egg with the olive oil until smooth. Mix with the ricotta until you get a soft blend, then add parsley, salt and pepper. Set aside.
5. Preheat the oven to 350°F. Layer 2-3 crepes to cover the bottom of a greased 9x13 casserole dish. Spread 1/2 of the ricotta mixture over the crepes. Layer 1/2 of the tomatoes over the cheese mixture, then pour 1/2 of the sausage gravy over the tomatoes. Repeat this layering. Add a last layer of crepes on top of the last layer of gravy. Cover the casserole with foil and bake for 30 minutes. At the 20 minute mark, make the eggs.
6. Beat the eggs in a medium bow with the grated butter until combined. Melt the last tablespoon of butter in a large nonstick skillet over medium high heat. Scramble the eggs to soft curds. You want these looser than you might think because they will continue to cook in the casserole. Set aside.
7. Remove the lasagna from the oven and discard foil. Turn on the broiler. Spread the eggs on top of the dish and then sprinkle the top with 2 cups shredded full-fat mozzarella and 1/2 cup grated Parmesan. Return the dish to the oven for 4-5 minutes until cheese is melted and slightly browned.

Mexican Chicken And Cheese Dip Recipe

Ingredients

• 1 1/ 2 cups cooked chicken meat( I use left over baked or fried)
• 1 onion, chopped
• 1 envelop chicken chili mix or chicken taco seasoning
• 1/2 bell pepper, chopped
• 1/2 stick butter
• 1 can tomatoes with chilies (mild or medium)
• 1 1/2 pounds (half a large loaf) Velveeta cheese, cubed
• 1 small can(5 oz.) chopped black olives(optional)
• * can add 1/2 cup sour cream if desired (add just before serving)

Instructions

1. Cook onion and bell pepper in butter until tender.
2. Pour into crock pot.
3. Add all other ingredients.
4. Stir well.
5. Place crock pot on high for 5 minutes.
6. Turn on low heat and cook until melted or ready to serve(about 2 hours)
7. Serve with tortilla chips.
8. Note: I also have added 1 can of black or ranch beans to this and it works well.

Impromptu Chicken Stew Recipe

Ingredients

• 2 Tbsp. Olive oil
• 2 boneless, skinless chicken breasts, cubed
• 1 small onion chopped
• 1 stalk celery with leaves, chopped
• 1 large carrot chopped
• 2 potatoes cubed
• 1/2 tsp. thyme
• 1/2 tsp. basil
• 1/2 tsp. oregano
• 2 Tbsp. soy sauce
• hot sauce to taste (I used habanero, it's got a nice flavor and good kick)
• 1 1/2 cups water
• 1 can (12 oz.) beer (I used Asahi, a Japanese beer - really good!)
• salt and pepper to taste

Instructions

1. In a hot skillet, heat olive oil.
2. Saute onions until browned. Add soy sauce to de-glaze the pan.
3. Add chicken and cook until done.
4. Add spices, celery, carrot and beer. Cook about 20-30 minutes.
5. Add potatoes and water.
6. Cook another 30 or so minutes until thick and rich.
7. Serve with a nice bread and real butter!

Melinda's Thanksgiving Left-overs Soup

Ingredients

• 1 cooked turkey (bones only - all meat removed)
• 2 cups apple brandy or cream sherry
• 8 cups no salt chicken broth
• 3 cups water
• 8 fresh sage leaves
• 1 bay leaf
• 2 sweet onions quartered
• 2 whole green apples quartered
• 2 whole oranges quartered
• four cups fresh cranberries
• Once broth is strained we will cook and/add these
• 10 celery sticks sliced into little half-moons
• 1 Large sweet onion diced
• 4 to 6 cups bite size turkey meat
• 4 cups sweet potato casserole (use a less sweet version)
• 1 cup mashed potatoes
• Green beans from casserole or plain add to taste i
• Salt, pepper to taste
• Ground cayenne pepper to taste
• Apple Cider Vinegar to taste
• Brown sugar if needed, to taste

Instructions

1. For the Broth;
2. place all broth ingredients in large heavy pot. Bring to a boil and then reduce to simmer covered for 2 hours.
3. Uncover to cook off alcohol for 30 minutes
4. remove large bones and chunks and then strain off remainder of small chunks-straining broth into bowl - discard all that was strained out. Set bowl of broth aside - strain any fat using fat separator in batches and set broth aside.
5. Heat the same pan to med high and swirl olive oil 3 times around pan
6. place 1 finely chopped large sweet onion and 8 sliced celery sticks and sauté till crisp/done then
7. pour in 1/4 of the broth. Slowly add the sweet potatoes and the mashed potatoes while whisking. In the end add all of the potatoes. Add more broth unless you have the consistency you desire (can save any remaining broth by freezing.
8. Add salt, pepper and "heat" to taste
9. This soup should be even on the sweet/sour/hot/salty. If shy on sweet - add brown sugar, if shy on sour, add vinegar, if shy on hot - add more cayenne pepper.
10. Add cubed or shredded turkey and green beans if you have them
11. combine and heat through.

Chicken with Dark Beer

Ingredients

• 3 tablespoon All purpose flour
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 Chicken breast halves, bone in
• 2 Chicken thighs, bone in
• 2 Chicken drumsticks
• 2 tablespoon Butter
• 1 tablespoon Canola Oil
• 3 tablespoon Dry gin
• 3/4 cup Celery chopped
• 3/4 cup Carrot peeled, chopped
• 1/2 cup Shallot chopped
• 3 Juniper berries crushed
• 1 package Mushrooms halved
• 3 sprigs Thyme
• 3 sprigs Parsley
• 1 Bay leaf
• 1 cup Dark beer
• 1/4 cup Greek-style yogurt
• 2 teaspoon White wine vinegar
• 1 teaspoon Fresh parsley chopped

Instructions

1. Combine first 3 ingredients; sprinkle evenly over both sides of chicken. Heat butter and oil in a large deep skillet over medium-high heat. Add chicken to pan; saute 5 minutes on each side or until browned. Remove pan from heat. Pour gin into one side of pan; return pan to heat. Ignite gin with a long match; let flames die down. Remove chicken from pan; keep warm.
2. Add celery, carrot, shallots, and juniper berries to pan; saute 5 minutes or until vegetables are tender, stirring occasionally. Add mushrooms. Place thyme, parsley, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add cheesecloth bag to pan. Return chicken to pan, nestling into vegetable mixture. Stir in beer; bring to a simmer. Cover, reduce heat, and simmer 45 minutes or until a thermometer inserted in the meaty parts of chicken registers 160.
3. Discard cheesecloth bag. Remove chicken from pan; keep warm. Place pan over medium-heat; stir in yogurt. Cook 1 minute or until thoroughly heated (do not boil as the yogurt may curdle). Remove from heat; stir in vinegar. Taste and adjust seasoning, if desired. Place 1 chicken breast half or 1 drumstick and 1 thigh on each of 4 plates; top each serving with about 3/4 cup sauce and vegetable mixture. Sprinkle with chopped parsley.

Dinner Rolls

Ingredients

• 1 cup Water
• 2 tablespoons Butter (softened)
• 1 large Egg (room temperature)
• 3 1/4 cups Flour (Gold Medal Better for Bread)
• 1/4 cup Granulated sugar
• 1 teaspoon Salt
• 3 teaspoons Yeast (Bread Machine)

Instructions

1. 1. Place all ingredients in bread machine pan in order listed. Select dough cycle.
2. 2. When cycle has finished, divide dough into 15 pieces. Shape each piece into a ball and place on greased cookie sheet. Brush with melted butter. Cover and let rise until doubled (approximately 30-40 minutes).
3. 3. Heat oven to 375. Bake 12-15 minutes or until golden brown. Brush with additional melted butter if desired before serving.

Low-Fat Crock Pot Herbed Turkey and Wild Rice Casserole

Ingredients

• 6 slices bacon, cut into 1/2 inch pieces
• 1 lb turkey breast tenderloin, cut into 3/4 inch pieces
• 1/2 chopped onion
• 1/2 cup sliced carrot
• 1/2 cup sliced celery
• 2 (14 1/2 ounce) cans chicken broth
• 10 3/4 ounces condensed cream of chicken soup
• 1/4 teaspoon dried marjoram
• 1/8 teaspoon pepper
• 1 1/4 cups uncooked wild rice, rinsed and drained

Instructions

1. Cook bacon in 10 inch skillet over medium heat.
2. Once bacon is browned, add onion, carrot and celery.
3. Cook an additional minutes; drain off excess fat.
4. In a medium mixing bowl, combine one can chicken broth and soup; blend with a metal whisk.
5. Once blended, add additional can of chicken broth and spices.
6. Pour sauce into crock pot.
7. Add rice and turkey; blend well.
8. Cook on High for 30 minutes and then reduce heat to Low.
9. Cook for 6 to 7 hours or until rice is tender and liquid is absorbed.

Chef Salad

Ingredients

• 4 cups lightly packed chopped mixed escarole
• green leaf lettuce (use iceberg for crispness too) or iceberg lettuce (use iceberg for crispness too)
• 1/4 cup julienned smoked ham
• 1/4 cup julienned cooked turkey breast
• 1/4 cup thinly sliced boiled cooked chicken breast
• 1/4 cup American cheese or 1/4 cup cheddar cheese, cut into cubes
• 1 hard-cooked egg, sliced
• 1/2 cucumber, sliced (in 1/4 inch chunks)
• 1/2 onion, sliced
• 1 tomatoes, quartered
• 3 tablespoons ketchup
• 3 tablespoons red wine vinegar
• 1 tablespoon sugar
• 1 teaspoon dry mustard
• 1/2 teaspoon paprika
• 1/4 teaspoon white pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons egg substitute (optional)
• 3/4 cup extra virgin olive oil
• 1/4 teaspoon salt

Instructions

1. Hard boil an egg. Place a egg in a pan of water covering egg. Bring to gentle boil for one minute. Remove from heat and place lid on pot. Set timer for 14 minutes. Remove egg, place in ice water bath for 8 minutes to stop cooking. Peel and set aside.
2. Lay out lettuces on an individual plate or arrange on a bigger plate for family serving.
3. Place ham, chicken, (bacon if using) and turkey with sliced egg on top of greens. Tuck cucumbers into center. Add thinly sliced sweet onions and tomato that has been sliced and quartered.
4. Top with tomatoes.
5. For dressing:
6. Add all ingredients in a mason jar except olive oil. Shake these ingredients, adding olive oil slowly, or using a wire wisk, mixing and then shaking often with lid on.
7. Let sit in fridge for an hour or so.
8. Slowly drizzle dressing on top.
9. (Reserve remaining dressing for another use.).

Fiesta Chicken Casserole

Ingredients

• 1 cup sour cream
• 1/3 cup milk
• 1/4 cup chopped onion
• 1/2 teaspoon garlic salt
• 1/4 teaspoon cumin
• 1 dash hot pepper sauce
• 10 3/4 ounces condensed cream of chicken soup
• 9 ounces frozen chopped spinach, thawed and drained
• 4 ounces chopped green chilies, drained
• 2 ounces chopped pimiento, drained
• 3 cups cubed cooked chicken
• 4 ounces monterey jack cheese, shredded
• 2 ounces cheddar cheese, shredded
• 2 eggs, seperated
• 1 cup flour
• 1 1/2 teaspoons baking powder
• 3/4 cup milk
• 1/4 cup melted butter
• paprika

Instructions

1. Heat oven to 375*. Lightly grease 2 quart casserole.
2. In a large bowl combine sour cream, 1/3 cup milk, onion, garlic salt, cumin, hot pepper sauce, soup, spinach, chilies and pimento. Blend well.
3. In another bowl combine chicken and cheese, toss lightly.
4. Spoon half spinach mixture into casserole, sprinkle with half chicken mixture. Repeat layers.
5. Beat egg whites to soft peak. Set aside.
6. Combine flour, baking powder, 3/4 cup milk, butter and egg yolks. Beat at low speed until moistened, beat 4 minutes at high speed.
7. Fold in egg whites. Pour over chicken. Sprinkle with paprika.
8. Bake for 40 to 45 minutes.

Super Easy No Fry Buffalo Wings And Blue Cheese Dressing Recipe by Tasty

Ingredients

• 2 lb chicken wings, cut at the joints
• 1 teaspoon baking soda
• ½ teaspoon granulated garlic
• ½ teaspoon salt
• 1 tablespoon grapeseed oil
• black pepper
• 2 cups water, 100%
• 1 tablespoon salt, 1%
• 1 teaspoon sugar
• 1 teaspoon black peppercorn
• 5 cloves garlic, crushed
• 1 cup Frank’s Red Hot® Sauce
• 4 tablespoons butter
• 3 oz blue cheese
• 2 tablespoons Kewpie Mayo
• ½ cup yogurt
• 1 bunch chives, sliced
• 1 tablespoon dill, dried or fresh
• water, (to consistency)
• salt
• black pepper

Instructions

1. Whisk brine together and allow to dissolve.
2. Submerge wings and refrigerate for 12 hours.
3. Remove from brine and pat dry before using
4. Toss wings with salt, pepper, garlic powder, and baking soda. Coat with oil.
5. Place on a wire rack (very important for air flow)
6. Bake at 450F for 18-25 minutes until golden brown and crispy.
7. For the dressing, combine all and adjust consistency with water. Season to taste.
8. Toss with warmed hotsauce & butter.
9. Devour!

Simple Dinner Rolls Recipe by Tasty

Ingredients

• 1 cup warm water
• 2 tablespoons olive oil
• 2 tablespoons honey
• 2 teaspoons salt
• 3 ⅓ cups flour
• 1 ½ teaspoons yeast
• 1 egg, for egg wash

Instructions

1. Combine water, olive oil, honey, salt, flour, yeast, and water in a large bowl.
2. Mix well and knead for 10-15 minutes until the dough is elastic.
3. Transfer the dough into a well-oiled bowl.
4. Cover with a towel or plastic wrap and let rise once for 1 hour in a warm place, until the dough has doubled.
5. Preheat oven to 375˚F (190˚C).
6. Cut the dough into 8 portions and shape into balls.
7. Place balls onto greased cast-iron pan and cover for 30 additional minutes with a towel or plastic wrap.
8. Uncover and brush each with egg wash.
9. Bake or 15-20 minutes, or until the tops are golden brown.
10. Enjoy!

Western Casserole Recipe

Ingredients

• 1 lb. ground beef
• 2 cans tomato soup
• 2 cans pinto beans
• 2 cups frozen corn
• 1/4 lb. cheese, (American processed, or cheddar)
• 2 TBLS chili powder
• Serve with Texas Pete Hot Sauce

Instructions

1. In large pot, brown the ground beef and drain.
2. Place a small amount of water into the pot, add the cheese and melt it. (I use about 1/4 cup of water.)
3. When the cheese is mostly melted, add the other ingredients and heat until bubbly hot, stirring occasionally.
4. If you don't want it quite so spicy, cut down on the amount of chili powder.
5. Serve with your favorite hot sauce.

Gourmet Chicken Enchiladas Recipe

Ingredients

• 4 large chicken breasts
• 1 large onion chopped finely
• 10 large flour tortillas (or use low carb wheat tortillas)
• 2 T butter
• 1 can rotel diced tomatoes
• 1/4 cup sliced jalapeneos
• 3 cups shredded Colby Jack cheese
• 1 8 oz. brick cream cheese softened
• 1 pint sour cream
• 2 T chopped cilantro
• 1 tsp Cavenders greek seasoning
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1 pkg cream of chicken Cup-o-Soup

Instructions

1. Boil chicken in lightly salted water until tender. Dice and set aside. (Or use leftover chicken or turkey,)
2. In large saucepan, saute onions until tender. Stir in Rotel, diced chicken, 1 cup Colby Jack cheese, cream cheese, 1 cup of the sour cream, 1 T cilantro, Cavenders, and garlic powder.
3. Taste the mixture and add more seasonings, if needed.
4. Grease large casserole dish and preheat oven to 375 degrees.
5. Fill each tortilla with 1 cup chicken mixture and roll up. Lay filled tortillas into casserole with seams on the bottom.
6. In medium size mixing bowl, whisk together the other cup of sour cream, the dry Cup-o-Soup contents, chili powder, and 1 cup hot tap water until smooth and creamy.
7. Pour soup mixture over tortillas. Sprinkle with 2 cups Colby Jack cheese, and the other T of cilantro. Lay jalapenos on top if desired.
8. Bake uncovered for 30 minutes until cheese is melted and slightly browned. Allow to cool for 5 minutes before serving.

A Few of My Favorite Things Casserole

Ingredients

• 2 unpeeled garlic cloves smashed
• 3 russet potatoes diced in 1/2" cubes
• 1 teaspoon table salt divided
• 2 sprigs rosemary
• 2 garlic cloves peeled
• 3 cups (595g) olive oil
• 2 pounds steak cut in 1/2" pieces (chuck steak preferred)
• 2 teaspoons table salt divided
• 1 teaspoon black pepper divided
• 3 tablespoons (35g) olive oil divided
• 3 cups (184g) sliced leeks white and light green parts only
• 4 garlic cloves peeled and sliced
• 4 cups (907g) chicken stock
• 1 small cabbage cut into small pieces
• 3 cups (340g) grated mild white American cheese

Instructions

1. To make the topping: Set the oven rack in the center and preheat the oven to 225°F., Combine the smashed garlic cloves with the potatoes, 1/2 teaspoon salt, rosemary, and whole garlic cloves in a deep, oven-proof dish, and pour in olive oil to cover., Bake for 1 1/2 hours, then remove from the oven and let potatoes cool to room temperature in the oil. Discard the garlic cloves and rosemary sprigs. Use a slotted spoon to remove the cooled potatoes from the oil; reserve the oil., To make the filling: Season the steak cubes with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon of the oil in a large, heavy skillet until almost smoking, and brown the steak in a single layer, in batches. Once all the steak is nicely browned, set it aside., Heat the remaining oil in a large Dutch oven. Add the leeks, garlic, and 1/2 teaspoon salt and sweat (cook slowly) for 5 minutes. Add the steak and chicken stock. Cook, uncovered, stirring occasionally, over medium-low heat for 30 minutes, or until most of the liquid has evaporated., Add the cabbage, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, covered, for another 10 minutes, or until the cabbage is soft but not completely wilted. Stir in the cheese, making sure it melts completely., To serve: Transfer the filling to a casserole serving dish and keep it warm while you heat the reserved olive oil to 350°F in a 2-quart saucepan. Drop the cooked potatoes into the oil and fry until golden brown, about 3 minutes. Drain on paper towels and season with the remaining 1/2 teaspoon salt before spooning over the top of the casserole just before serving., Refrigerate any leftovers for several days; freeze, well wrapped, for longer storage.

Sunday Chicken and Dressing Casserole

Ingredients

• 1/2 cup butter
• 1/2 cup chopped onion
• 1 cup chopped celery
• 1 cup chicken broth
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (10 1/2 ounce) can chicken and rice soup
• 4 cups cornbread, crumbled up
• salt and pepper
• 4 cups chopped cooked chicken

Instructions

1. Saute onions and celery in butter.
2. Mix together the broth and soups. Heat and pour over cornbread.
3. Add onions and celery and mix well.
4. Season with salt and pepper to taste.
5. Pour 1/2 dressing mixture in 3-quart casserole dish.
6. Top with chopped chicken.
7. Pour on rest of dressing.
8. Bake at 350 degrees for 50-60 minutes.

Chicken satay salad

Ingredients

• 1 tbsp tamari
• 1 tsp medium curry powder
• ¼ tsp ground cumin
• 1 garlic clove, finely grated
• 1 tsp clear honey
• 2 skinless chicken breast fillets (or use turkey breast)
• 1 tbsp crunchy peanut butter (choose a sugar-free version with no palm oil, if possible)
• 1 tbsp sweet chilli sauce
• 1 tbsp lime juice
• sunflower oil, for wiping the pan
• 2 Little Gem lettuce hearts, cut into wedges
• ¼ cucumber, halved and sliced
• 1 banana shallot, halved and thinly sliced
• coriander, chopped
• seeds from ½ pomegranate

Instructions

1. Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken.
2. Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce. When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins.
3. While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.

Crockpot Lasagna With White Sauce

Ingredients

• 1 pound ground beef
• 1 onion chopped
• 1 can diced tomatoes - (14 1/2 oz)
• 2 tablespoons tomato paste (I used Ahi Panca instead)
• 1 tablespoon Sriracha Sauce
• 1 beef bouillon cube
• 2 tablespoons fresh cilantro leaves chopped
• 2 tablespoons fresh basil leaves chopped
• 1 1/2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon freshly-ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 package mini lasagna noodles - (8 oz) cooked and drained (or any pasta)
• 2 tablespoons butter or margarine melted
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 2 cups milk
• 2 cups shredded mozzarella cheese divided

Instructions

1. Cook lasagna noodles in boiling water for 5 minutes. Drain. In a skillet, brown ground beef and onion, until onion is tender. Drain fat. Transfer meat mixture to crockpot. Stir in tomatoes, tomato paste, Sriracha, bouillon, herbs, and seasonings. Add cooked lasagna noodles.
2. In a small bowl, mix melted margarine, flour, salt, pepper, milk, and 1 cup of mozzarella cheese. Stir into crockpot. Cover and cook on LOW 4 to 6 hours or on HIGH 2 to 3 hours.
3. In the last 30 minutes, turn crockpot to HIGH, if cooking on LOW. Top with remainder of mozzarella cheese. Serve when cheese is melted.
4. This recipe yields 10 to 12 servings.

Fri-Dinner- Hot-And-Sour Shrimp Soup

Ingredients

• 1/4 ts Hot pepper flakes
• 1/4 lb Tofu
• 2 1/2 c Mushrooms, sliced (1/2lb)
• 3 tb Rice vinegar
• 1/2 ts Pepper
• 3 tb Cornstarch
• 2 Eggs, lightly beaten
• 1 Garlic minced
• 1/2 lb Medium shrimp, peel/devein
• 3 tb Soy sauce
• 1/3 c Water
• 1 tb Gingerroot, minced
• 6 c Chicken Stock
• 1/4 c Chives, chopped, or
• 2 sm Onions, slivered
• 2 tb Worcestershire Sauce
• 1 ts Sesame oil

Instructions

1. In a large saucepan, bring stock, onions and mushrooms to boil; reduce heat and simmer for 10 minutes. Add soy sauce, vinegar, Worcestershire sauce, ginger, garlic, sesame oil, pepper and hot pepper flakes; simmer for 15 minutes. (Soup can be prepared to this point, cooled in refrigerator, covered and stored for up to 12 hours.) Meanwhile, cut shrimp in half lengthwise. Cut tofu into thin strips. Add shrimp and tofu to soup; simmer for 3 minutes. Stir water with cornstarch until smooth; add to soup and cook over low heat; stirring often, for about 5 minutes or until thickened. Remove from heat; drizzle in eggs, whisking with fork to form streamers. Sprinkle with chives. Per Serving: about 175 calories, 18 g protein, 6 g fat, 12 g carbohydrate good source iron. Dinner Menu: Hot-and-Sour Shrimp Soup [above] Sesame Chive Tortilla Triangles Stirfry Noodles with Chicken,Peanut-Orange Sauce Exotic Green Salad Bananas in Caramel Sauce Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie Stern Recipes from Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com

Chokes And Cheese Dip Recipe

Ingredients

• 1 Cup Mayonnaise
• 1 can diced green chiles
• 1 can artichoke hearts (5-7 count, drained) cut into bite sized pieces
• 1 Cup Kraft three cheese blend (in shaker) can use parm (reserve 4 tbsp)
• 1/4-1/2 Cup sour cream
• 1/4 tsp chopped/minced garlic (more if you like)
• 1/2 tsp horseradish
• salt and pepper to taste

Instructions

1. Mix together in an oven/microwave safe container (can use a round loaf of bread that has been cored with room for the filling).
2. Microwave for 5 minutes.
3. Top with remaining cheese.
4. Bake in a 300oF oven until top is brown.

Homemade Snack

Ingredients

• 100 grams Flour, All Purpose
• 1/4 teaspoons Salt To Taste
• 50 grams Butter, Chilled
• 1/2 whole Egg Yolk, Beaten
• 1/2 Tablespoons Olive Oil
• 1/2 Teaspoons Garlic Chopped
• 1 Tablespoon Red Onion, Chopped
• 50 grams smoked Salmon, Crumbled
• 25 grams Mashed Potatoes
• 1/4 Teaspoons Black Pepper
• 1/2 Teaspoons Salt To Taste
• 1/2 whole Egg Beaten

Instructions

1. Sift the flour. Place the flour and salt in a large bowl. Mix. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
2. Next add approximately 1/2 of a beaten egg yolk and the water. Mix well your hands. Try to work quickly.
3. Wrap the dough in plastic wrap and chill for 10 -15 minutes.
4. Now take the chilled dough and roll out into a 12 inch square that is about 1/8 inch thick, using a rolling pin.
5. Put the greased molds onto a 12-inch square pastry sheet. (I made the duck mold out of thick paper. I covered the paper with aluminum foil. Before using a duck mold, brush it with butter or cooking spray.) Break off pieces of dough and press them into the mold – make sure the dough goes up the sides as well but make sure to leave a hollow in the middle for your filling mixture.Then trim off the excess pastry.
6. In a pan heat 1/2 table spoon olive oil over medium high heat, add garlic and saute until slightly softened. Next add onion, salmon, and prepared (or leftover) mashed potatoes. Mix until onion is softened and everything is heated through. Add pepper and salt. Mix well.
7. Place your prepared filling in the pastry ‘duck’. Brush the edges of the pastry with some egg wash (the reserved 1/2 of the beaten egg) then place additional pastry (you can use scraps that have been rolled flat) over the top and press down to seal.
8. Bake about 20 minutes at 200C degrees or until the crust is golden brown.
9. Remove from oven and let cool.
10. After that, you can decorate the duck shaped snack with eyes and mouth/beak. I’ve done so in the photo using food coloring for the eyes and mouth/beak.
11. This recipe will have enough dough and filling to make 4 duck snacks.
12. Serve and enjoy.

Sweet & Spicy Taco Salad

Ingredients

• 1 lb ground lean pork
• 2 tablespoons butter
• 1 small onion
• 2 teaspoons ground cumin
• 1 teaspoon oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• 1 -2 teaspoon crushed red pepper flakes (depending on how much heat you like)
• 1/2-3/4 cup Catalina dressing
• 1/2-1 teaspoon cayenne pepper sauce (I like Frank's original)
• 1 (12 1/2 ounce) bag nacho cheese flavor Doritos
• 2 cups shredded cheddar cheese
• 4 cups lettuce, chopped or shredded (about 1/2 a head)
• 1 tomatoes, diced
• sour cream (optional)
• black olives (optional)
• jalapeno (optional)

Instructions

1. In a large skillet, heat butter over medium heat. Add onion and saute for 1-2 minutes.
2. Add pork, cumin, oregano, salt, pepper and pepper flakes. Cook until pork is no longer pink.
3. Add Catalina dressing and hot sauce. Taste sauce and adjust sweet/spicy to taste.
4. Raise heat to HIGH and bring to a boil. Then simmer for 1-2 minutes.
5. Crush Doritos on a plate (I normally plate this individually but you could serve family style on a platter as well), top with meat mixture, cheese, lettuce and tomato. Garnish as desired.
6. Enjoy!

White Cheese Chicken Lasagna

Ingredients

• 9 lasagna noodles
• 1/2 cup butter
• 1 onion chopped
• 1 clove garlic minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups mozzarella cheese shredded, divided
• 1 cup Parmesan cheese grated, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups chicken meat cubed & cooked
• 20 ounce frozen chopped spinach thawed and drained
• 1 tablespoon fresh parsley chopped
• 1/4 cup Parmesan cheese grated, for topping

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
3. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
4. Bake 35 to 40 minutes in the preheated oven.

Eatzi's Gemelli, Chicken and Cranberry Salad

Ingredients

• 1 1/4 lbs gemelli pasta (I only used 12 oz which worked great)
• 1/4 cup pine nuts
• 1/4 cup frozen corn (I used fresh corn, cut off the cobb)
• 10 ounces chicken (I used precooked chicken instead of poaching it)
• 1/4 lb asparagus
• 2 tablespoons minced fresh rosemary (I only used 1 T and it was very strong in this recipe)
• 2 tablespoons apple cider vinegar
• salt and pepper
• 6 tablespoons honey (I only used 3 T and it was VERY SWEET, I caution you if you choose to use more)
• 3 tablespoons Dijon mustard
• 1/4 orange, Juice and zest of (I used the juice of half the orange)
• 1/2 cup olive oil
• 1/2 cup dried cranberries

Instructions

1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions.
3. Meanwhile, toast pine nuts in a single layer in preheated oven for 10 minutes.
4. Remove corn from freezer and set aside to thaw.
5. Poach chicken in a small amount of water until no longer pink. Remove from water and drain. When cool enough to handle, cut chicken into 1/2-inch cubes.
6. Blanch asparagus until of desired doneness. Drain and cool. When cool enough to handle, slice into 1-inch pieces.
7. In a large bowl, mix rosemary, vinegar, salt, pepper, honey, mustard, orange juice and olive oil.
8. In another bowl, combine pasta, pine nuts, thawed uncooked corn, chicken, asparagus, orange zest and dried cranberries. When well-mixed, add to bowl with dressing and toss to combine.
9. NOTE: I enjoyed the salad best when just slightly warm to room temp about 15 minutes after I made it. I didn't care for it cold and I don't think it was near as good on day two as it was on day one. Just personal preferences :).

Layered Dinner

Ingredients

• 5 sl American cheese
• 1 1/2 c Egg whites
• 3 tb Freshly squeezed lemon juice
• 1 c All-purpose flour, or 1 1/4
• 1 1/2 ts Cream of tartar
• 1 1/4 c Granulated sugar, or 2 1/2
• 1 ts Vanilla extract
• 8 sl Cooked ham
• 1/4 c Mayonnaise
• 1 tb Butter or margarine, melted
• 1 ts Prepared mustard
• 1/3 c Seasoned croutons
• 16 oz Can cut green beans,
• 10 1/2 oz Cream of celery soup, can

Instructions

1. 1. Place green beans in a 1 1/2-quart, heat-resistant, non- metallic casserole. Top with slices of meat. 2. In a small bowl, combine soup, mayonnaise and mustard. Blend together well. 3. Pour soup mixture over meat slices. 4. Top with cheese. 5. In a small, heat-resistant, non-metallic bowl, melt 1 tablespoon of butter in Microwave Oven 15 seconds. 6. Toss croutons in melted butter. 7. Sprink1e buttered croutons over cheese. 8. Heat, uncovered, in Microwave Oven 10 minutes. Let stand for 5 minutes before serving.

One Pan Dinner Recipe by Tasty

Ingredients

• 3 jalapeñoes
• 6 tablespoons whipped cream cheese, softened
• 3 slices bacon, halved
• nonstick cooking spray, for greasing
• 1 can pizza dough
• ¾ cup marinara sauce
• 1 ½ cups shredded mozzarella cheese
• 12 slices pepperoni
• 1 small jalapeño, sliced into thin rounds
• 8 large fresh basil leaves, torn
• 1 sheet frozen puff pastry, thawed
• all purpose flour, for dusting
• ¼ cup chocolate hazelnut spread
• ⅔ cup mini marshmallows, divided
• ¼ cup coarsely crushed graham crackers, divided
• 1 large egg
• 1 tablespoon water
• 1 oz melted chocolate

Instructions

1. Preheat the oven to 400°F (200°C).
2. Make the jalapeño poppers: Halve the jalapeños lengthwise and use a spoon to scrape out the seeds and ribs. Fill each jalapeño half with 1 tablespoon of cream cheese. Wrap a halved bacon strip around each stuffed jalapeño half.
3. To make a tray for the jalapeño poppers, take a piece of aluminum foil and fold in 2 inches of each short side. Dog-ear the corners and fold up to lift the remaining sides. The tray should fill ¼ of the baking sheet. Arrange the jalapeño poppers in the tray.
4. Make the pizza: Grease the empty half of the baking sheet with nonstick spray.
5. Unroll the pizza dough and place on the greased half of the pan. Spread the sauce evenly across the dough, then sprinkle with the cheese and top with the pepperoni and sliced jalapeño.
6. Make the s’mores pie: Unfold the thawed puff pastry on a lightly floured surface. Gently roll out to remove any creases. Cut out a 6x8-inch rectangle, reserving the excess pastry for another use. Using a sharp knife, gently score a ½-inch border all the way around the pastry rectangle, being careful to not cut all the way through. Prick holes in the center of the pastry with a fork. Transfer the pastry to the remaining quarter of the baking sheet.
7. Spread the chocolate-hazelnut spread evenly over the inner rectangle of the pastry, then top with half of the marshmallows and graham crackers.
8. In a small bowl, whisk together the egg and water. Brush the egg wash over the pastry border.
9. Transfer the pan to the oven and bake for 20–25 minutes, until the pizza dough is cooked through and bacon is crispy.
10. Remove the pan from the oven. Garnish the pizza with the basil leaves. Top the s’mores pie with the remaining marshmallows and graham crackers, then drizzle with the melted chocolate.
11. Enjoy!

Chicago Chopped Salad

Ingredients

• 8 oz Ditalini pasta*
• ½ cup turkey pepperoni
• 6 cups lettuce ((iceberg and spinach work great))
• 1 cup cherry tomato
• 1 cup roasted red pepper
• 1 cucumber
• 1 cup olives ((green or black))
• 1 avocado
• 2 lemons**
• 2 tablespoons Dijon mustard**
• ¼ cup olive oil**
• 4 ounces crumbled gorgonzola cheese ((optional))

Instructions

1. boil
2. Boil salted water in pasta pot; cook ditalini until very al dente, 7-8 minutes.
3. chop
4. Chop veggies (tomato, red pepper, cucumber, olives, avocado) into uniform cubes and quarter pepperoni. Roughly chop lettuce.
5. dressing
6. Juice lemons into bowl, add in Dijon. Whisk in olive oil, season with salt and pepper.**
7. salad
8. Assemble Chopped Salad. Eat. Enjoy. Repeat.

Dinner Rolls

Ingredients

• 3/4 cups boiling water or potato water
• 1/4 cup milk
• 3/4 cup potato flakes or leftover mashed potatoes
• 1/2 cup sugar
• 1/2 cup shortening or butter
• 1 cup scalded milk, cold
• 2 eggs slightly beaten
• 1 package dry yeast or 2 1/4 tsp soften in warm water w/ a little sugar
• 6 cups flour or more
• 1 teaspoon salt

Instructions

1. Combine first 5 ingredients
2. Then remaining ingredients except flour
3. Add flour a few cups at a time
4. Knead a few minutes
5. Let rise 2 hours
6. Punch down & make into rolls
7. Let rolls rise 1 hour
8. Bake 375 degrees for 15 minutes

Chicken pasta bake

Ingredients

• 500g / 1 lb chicken thighs (, cut into small bite size pieces (Note 1))
• 1/2 tsp cooking/kosher salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 2 tsp Italian herb mix (, any store bought type)
• 300g/10oz rigatoni ((or penne, elbow macaroni, shells or similar))
• 2 tsp salt (, for cooking pasta)
• 5 slices streaky bacon
• 1/2 onion (, finely chopped)
• 2 garlic cloves (, minced)
• 1 1/2 tsp dried oregano
• 1/2 tsp chilli flakes / red pepper flakes
• 1/2 cup chardonnay or other dry white wine ((Note 2))
• 2 tbsp tomato paste
• 700g / 24oz tomato passata ((Note 3))
• 1/2 cup water
• 1 tsp cooking/kosher salt
• 1/2 tsp black pepper
• 3 tomatoes (, cut into 8 wedges then halved)
• 2 big handfuls baby spinach ((or bite size kale))
• 2 cups mozzarella, (shredded)
• 1/2 cup (tightly packed) parmesan, (finely shredded)

Instructions

1. Preheat oven to 180°C/350°F (160°C fan).
2. Cook pasta per packet directions, using boiling water seasoned with the 2 teaspoons of salt. Drain, rinse briefly under tap water, then set aside to cool while making the sauce.
3. Season chicken - Toss together Seasoned Chicken ingredients in a bowl.
4. Crisp bacon - Put bacon in an unheated very large non-stick pan (Note 2). Turn stove on medium high. The fat will melt so the bacon cooks in its own fat. Cook until light golden, remove onto paper towels, leaving fat in the pan. Once cool, cut into 1cm / 1/3" pieces.
5. Sizzle chicken - Top up bacon fat with olive oil if you don’t have at least 1 tbsp. Increase heat to high. Cook chicken for 3 minutes until light golden on the outside but still raw inside. Remove into a bowl with a slotted spoon.
6. Sauce - In the same pan, cook garlic and onion for 1 minute, then add chilli flakes and oregano. Cook for 2 minutes until onion is translucent. Add wine and rapidly simmer for 1 to 2 minutes until mostly evaporated. Add tomato paste and cook for 1 minute to concentrate and improve flavour. Add passata, then use the water to rinse out the bottle. Add salt, pepper, chicken (including all juices on the plate). Mix, then simmer for 5 minutes on medium.
7. Toss - Add baby spinach, tomato, pasta and bacon. Toss well.
8. Assemble - Transfer to 23 x 33cm/9 x 13" pan. Top with mozzarella then parmesan. Bake 25 minutes until melted with some golden spots.
9. Serve - Stand for 5 minutes then serve!

My Turkey Lasagna Recipe

Ingredients

• 2Tbs. olive oil
• 1c chopped yellow onion(1 onion)
• 2 garlic cloves(more if you like)
• 2lbs. sweet Italian turkey sausage
• 2(28oz.) cans crushed tomatoes in tomato puree
• 1(6oz.) can tomato paste and 1c. water
• 1/4c chopped fresh flat-leaf parsley
• 2tsp. dried basil
• 2tsp. dried oregano
• 2 sprigs fresh thyme
• 2 bay leaves
• 1/2tsp crushed red pepper
• 2tsp. kosher salt
• 3/4tsp fresh ground pepper
• 1lb. lasagna noodles
• 32 oz. ricoota cheese
• 1c. parmesan cheese,plus 1/4c for sprinkling
• 2 large eggs
• 1 to11/2lbs. mozzarella cheese

Instructions

1. Preheat oven to 400 degrees
2. Heat olive oil in a dutch oven. Add the onion and cook for 5 mins. over med-low heat,until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat,breaking it up with a fork,for 8-10 mins or till no longer pink. Add the tomatoes,tomato paste,water,2Tbs of the parsley,basil,thyme,bayleaves,crushed red pepper,11/2tsp. of the salt and 1/2tsp pepper. Simmer,uncovered,over medium-low heat,for 15-20 mins.,until thickened.
3. Meanwhile fill a bow with the hottest tap water. Add the noodles and allow them to sit in the water for 20 mins. Drain
4. In a medium bowl,combine the ricotta,1c.parmesan cheese ,the eggs,remaining 2Tbs. parsley,remaining 1/2tsp salt and 1/4 tsp. pepper. Set aside
5. Ladle 1/3 of the sauce into a 9x13x2" rectangular baking dish,spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta,half the mozzarella,half the ricotta,and 1/3 of the sauce. Add the rest of the pasta,half the mozzarella,ricotta and finally,sauce. Sprinkle with 1/4c of parmesan. Bake 30 mins. or until sauce is bubbly.

New England Boiled Dinner

Ingredients

• 1 5 pound Corned beef brisket well-trimmed
• 2 cloves Garlic minced
• 1 medium Onion quartered
• 1 small Green cabbage cut into 8 wedges
• 15 small White onions
• 1 pound Carrots cut into pieces
• 5 Potatoes cut into pieces
• 2 small Turnip cut into pieces

Instructions

1. Place meat in large kettle, cover with cold water. Add garlic and onion; heat to boiling. Reduce heat; cover tightly and simmer 3 1/2 hours or until tender. About 40 minutes before meat is done, add the small white onions, carrots, potatoes & turnip. Cover and simmer for 20 minutes. Remove meat, put in covered casserole dish and place in a 250? oven to deep warm. Add cabbage and simmer uncovered for 15-20 minutes or until all vegetables are tender.

Chicken Piccata With Summer Vegetable Pasta

Ingredients

• olive oil flavored cooking spray
• 1 cup red bell pepper, cut into 1/4-inch strips
• 3/4 cup thinly sliced onion (about 1/2 large onion)
• 1 1/2 zucchini (about 1 medium, cut matchstick style)
• 1 1/4 cups yellow squash (about 1 medium, cut matchstick style)
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• 8 ounces uncooked spaghetti
• 3/4 cup parmesan cheese, divided
• 1/2 cup thinly sliced fresh basil
• 4 (6 ounce) boneless skinless chicken breast halves
• 1/4 teaspoon salt
• 1/2 teaspoon pepper, divided
• 1/2 cup flour
• 2 teaspoons olive oil
• 1 1/2 cups chicken broth
• 6 tablespoons lemon juice
• 2 tablespoons capers
• 1/2 cup sliced green onion
• 1 tablespoon butter

Instructions

1. Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Add bell pepper and onion; saute 8 minutes or until tender. Remove from pan and keep warm.
2. Recoat pan with cooking spray. Add zucchini and yellow squash, saute 4 minutes or until crisp tender. Add tomatoes and garlic, saute 2 minutes more. Add squash mixture to onion mixture; keep warm.
3. Cook pasta according to package directions, omitting salt and fat. Drain over a bowl, reserving 1/2 C cooking liquid. Add pasta and reserved cooking liquid to vegetable mixture; toss to combine. Add 1/2 C Parmesan cheese and basil; toss to combine. Keep warm.
4. Sprinkle both sides of chicken with salt and 1/4 tsp pepper. Dredge chicken in flour, turning to coat. Shake off excess flour.
5. Recoat the pan with cooking spray. Add olive oil to pan, swirling to coat. Add chicken and cook 4 minutes on each side or until done. Remove from pan and keep warm.
6. Add broth, juice, and capers to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes. Remove from heat. Add green onions, butter, and remaining 1/4 tsp black pepper; stir until butter melts.
7. Arrange 1 C pasta mixture on each of 4 plates. Top each serving with 1 chicken breast half, 1/4 C sauce, and 1 tbsp remaining Parmesan.

Greek Style Mac and Cheese

Ingredients

• 1 pound elbow macaroni
• 3 tablespoons olive oil, divided
• 1 medium onion, chopped
• 1 clove garlic, chopped fine
• 1 10 oz bag fresh bagged spinach, roughly chopped
• generous pinch of salt
• 3 tablespoons flour
• 3 cups milk
• freshly ground pepper
• 1/8 teaspoon freshly grated nutmeg
• 2 cups grated Havarti cheese with dill , or regular Havarti plus 1 tablespoon fresh dill or 1 teaspoon dried dill
• 1 8 oz package feta cheese, crumbled
• 1 12 oz jar Kalamata olives, chopped
• 1 tablespoon capers
• 2 tablespoons sun-dried tomatoes, chopped
• 1/2 cup bread crumbs or panko crumbs

Instructions

1. Preheat oven broiler to low. In a large pot, cook the macaroni pasta in salted water according to package directions. Drain and set aside.
2. While the pasta is cooking, heat a large skillet over medium heat. Swirl in 1 tablespoon olive oil and add onions. Saute until softened, about 3 minutes. Add garlic and saute for an additional 2 - 3 minutes. Add spinach and salt. Continue to saute until spinach is wilted. Remove spinach mixture from pan and set aside.
3. Wipe the skillet dry and return to the stove over medium heat. Swirl in the remaining 2 tablespoons of olive oil to skillet. When the oil is hot, whisk in the flour. Continue to whisk while adding a generous pinch of salt, pepper and nutmeg. Whisk over medium heat until flour smells nutty and is a light golden color. Whisk in milk and bring mixture to a boil while stirring frequently. This mixture will thicken. Simmer for about 5 minutes then remove from burner and stir in the Havarti cheese until the cheese is melted. Add feta and whisk, feta will get melty, but will stay in chunks.
4. Spoon in the sauteed spinach mixture, chopped olives, capers and sun-dried tomatoes. In a casserole dish, combine all of the ingredients with the macaroni. Mix well and top with bread crumbs. Brown under broiler for about 5 minutes before serving.

Kittencal's Maple-Glazed Chicken

Ingredients

• 8 chicken breasts (cut into strips or bite-size pieces)
• black pepper
• 2 -3 tablespoons vegetable oil
• 1 1/2 cups maple syrup (can use half pancake syrup and maple syrup)
• 6 tablespoons ketchup
• 2 tablespoons cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 -2 tablespoon minced fresh garlic
• 2 tablespoons low sodium soy sauce
• 1 teaspoon seasoning salt
• 2 teaspoons mustard powder
• 1/2 teaspoon fresh ground black pepper
• 1 -2 tablespoon brown sugar (optional)
• 1 pinch cayenne pepper (optional or to taste)
• 3 tablespoons cornstarch
• 1/4 cup cold water

Instructions

1. Heat oil in a large skillet over medium-high heat.
2. Season the chicken strips or pieces with black pepper; add to the oil and cook stirring until the chicken is cooked through (do not over cook the chicken or it will be dry!) set aside.
3. For the glaze; in a medium saucepan combine all glaze ingredients together except the brown sugar, cornstarch and water; bring to a boil mixing with a spoon over medium-high heat (if you prefer a sweeter sauce then add in 1-2 tablespoons brown sugar).
4. Reduce heat to medium-low and simmer for about 10 minutes.
5. In a small bowl mix together the water and cornstarch until smooth; add to the simmering glaze and stir until thickened (if you want a thicker glaze then make up another mixture of the water/cornstarch mixture and add in only half adding in the rest only if the sauce is still not thick enough).
6. Add the cooked chicken into the glaze, and simmer for about 5 minutes over low heat.
7. Serve over rice.
8. **NOTE** another way to make this is to prepare the glaze as stated.
9. Brown the whole breasts in oil in a skillet, transfer to a baking pan.
10. Pour the sauce over the breasts then cook for about 25-30 minutes.

1 Dish Chicken Enchilada Recipe

Ingredients

• Batter
• Cooking spray
• 3/4 cup all purpose flour
• 1/2 cup masa corn flour or corn meal
• 2 envelpes rapid rise yeast
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 3/4 cup very warm milk ( 120 -130*F)
• 3 Tablespoons corn oil
• 1 egg
• Chicken filling
• 1 1/2 cups diced, cooked chicken
• 1/2 cup sour cream
• 1/2 cup ( 2 ounces) shredded Mexican style cheese
• 1 can ( 4 ounces) chopped green chiles. drained
• 1-1/2 teaspoons ground cumin
• toppings
• 1/2 cup ( 4ounces) salsa
• 1 cup (4 ounces) shredded Mexican cheese

Instructions

1. Mix batter ingredients together in a pre sprayed 8 x 8 inch baking dish. Combine chicken filling ingredients in a bowl.
2. Top batter evenly with chicken filling. Pour salsa over chicken; sprinkle with 1 cup shredded cheese.
3. Bake by placing in a cold overn; set temperature to 350*F. Bake for 30 minutes or until done.

Easy Breakfast Casserole

Ingredients

• 2 tablespoons olive oil
• 1/2 argeyellow onion diced
• 1 large red bell pepper diced
• 1 8- ounce package veggie ground
• 2 cups spinach or another leafy green chopped
• Salt & pepper to taste
• 7-8 frozen hash brown patties thawed
• 1 cup shredded vegan cheese plus more for the top
• 2 blocks extra-firm silken tofu
• 1/3 upchickpea flour
• 1/4 upnutritional yeast
• 1/4 easpoonturmeric
• 1 1/2 teaspoons salt
• 1/2 easpoonblack pepper

Instructions

1. Preheat your oven to 350°F, and lightly grease a 9×13” casserole dish with cooking spray or oil.
2. Heat olive oil in a large skillet over medium, then sauté the onions and bell peppers for 3 minutes, or until softened.
3. Add the veggie ground and cook for 5 minutes longer, or until browned. Stir in the spinach, and remove from heat once it’s wilted. Season with a pinch of salt and pepper.
4. Add the tofu, chickpea flour, nutritional yeast, turmeric, salt, and pepper to a high-speed blender or food processor. Blend until the mixture is smooth and creamy, about 1 minute.
5. Transfer the egg mixture to the skillet, and stir to combine.
6. Place the hash brown patties in the casserole dish in an even layer, then sprinkle the tops with vegan cheese.
7. Pour the egg mixture over the cheese and hash browns, spreading evenly with a spatula. Top with extra cheese, pepper, green onions, or sliced cherry tomatoes if desired.
8. Bake in the middle rack of the oven for 55-60 minutes, or until the top is evenly browned and the center is firm. If the top is browning too quickly, cover it with foil and finish baking.
9. Let the baked casserole cool for 10 minutes, then slice and serve. Happy eating!

Easy Chicken & Potato Dinner

Ingredients

• 2 lbs chicken breasts (bone-in) or 2 lbs chicken thighs (bone-in)
• 1 lb potato, cut into wedges
• 4 small carrots, cut into small chunks
• 1/2 cup Italian dressing
• 1 tablespoon italian seasoning
• 1/2 cup parmesan cheese

Instructions

1. Place chicken, potato& carrot in 13" X 9" dish.
2. Pour dressing over dish contents.
3. Sprinkle with seasonings and parmesan cheese.
4. Bake, uncovered, at 400 for 1 hour or until chicken is cooked through.

Lowfat Parmesan Crusted Chicken Pesto Pasta Recipe

Ingredients

• 2lbs Fresh B/S Chicken Breasts
• 1/2lb Fresh mushrooms
• 1 can Artichokes (any variety)
• 2 pkts Pesto sauce mix (in the grocer's gravy/taco pkts section)
• 1c Milk
• 2tbsp flour
• 2c Chicken broth or Seafood Stock (doesn't matter)
• 4tblsp Minced Garlic
• 1tbsp basil flakes
• 2c Grated Parmesan cheese (Kraft can) divided into (2) 1c servings
• 2tbsp garlic pwdr
• 1 box spaghetti
• Salt and Pepper to taste

Instructions

1. Mix 1c Parm Cheese with 2tbsp garlic pwdr in a large gallon ziplock baggie, place chicken, cut into strips, in baggie and shake well, covering chicken with mixture. You can always add more parm cheese if you don't feel like it is enough, bake at 425d for ~15min, until golden
2. Cook pasta according to box directions
3. In a bowl, mix milk, flour and beat with a fork/wisk until smooth (also add to your preference, I prefer mine a little thicker so I may add more), mix in pesto pkts one at a time and wisk again until smooth.
4. In a pan on med heat, mix broth and milk mixture adding basil flakes, minced garlic, and remaining 1c of Parm cheese. (again, taste this if it's too tangy for you-add more parm cheese; if you like more zest add garlic or add lemon juice, you may add more flour to thicken or broth to thin the sauce)
5. When sauce is warm, add mushrooms and artichokes (I cut mine into bite size pieces) but it's as you prefer, they only need a few min to brown.
6. Serve with spaghetti on bottom, then pesto sauce, with chicken on top! Delish!

Annies Peasant-Style Pompano

Ingredients

• (or other firm;
• 1 tb Oil -; (to 2 tbspns)
• 1/4 c Diced grilled eggplant
• 4 Pompano fillets -; (6 oz ea)
• As escolar or skate)
• Black Pepper freshly ground
• 1 1/2 ts Chopped rosemary
• Cut into small pieces
• Salt to taste
• 1 c Veal stock
• 1 tb Bayou Blast - (to 2 tbspns);
• 1/2 Stick Butter; chilled, and
• 2 tb Onions chopped
• 1/4 c Chopped black olives
• 1 1/2 ts Chopped thyme
• 1/4 c Chopped Tomatoes
• 1 tb Mashed roasted garlic cloves
• 1/4 c Chopped green olives

Instructions

1. * Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is included in this collection. Season fish fillets with spice. Heat oil in a saute pan, add fillets and sear until golden brown. Turn carefully and sear second side until golden brown. Add olives, tomatoes, eggplant, onion, garlic, and herbs. Stir vegetables around taking care not to break fish, 3 minutes. Add stock, bring to a boil, lower heat and simmer to reduce slightly, carefully turning fillets several times to cook evenly. Whisk in butter a few pieces at a time, and adjust seasonings to taste with salt and pepper. Serve fish with generous spoonfuls of sauce and vegetables. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-115 broadcast 01-14-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 Recipe by: Emeril Lagasse

Buffalo Chicken And Potato Casserole Recipe

Ingredients

• 1 1/4 lb boneless skinless chicken breasts, cut into 1 inch strips
• 1/3 c. Franks buffalo sauce
• 5c. potatoes, grated w/ box grater and then squeezed dry (Can also use frozen but I went with fresh)
• 1 c. light ranch or blue cheese dressing (I used ranch because husband hates blue cheese)
• 2 cups cheddar cheese, shredded
• 1 (10 oz) can condensed cream of chicken soup
• 1/2 c. panko bread crumbs

Instructions

1. Preheat oven to 350
2. Spray 13x9-inch baking dish with cooking spray
3. Grate potatoes and squeeze dry
4. In mixing bowl, stir together chicken strips and buffalo sauce
5. Spoon into baking dish in a single layer
6. In the same bowl, stir together potatoes, dressing, cheese and soup Spread over chicken
7. Sprinkle panko evenly over top
8. Cover with foil and bake 30 minutes; uncover and bake 20- 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut

Grilled prawn cocktail salad & bloody mary dressing

Ingredients

• 2 tbsp olive oil, plus a drizzle to serve
• 2 garlic cloves, finely grated
• pinch of cayenne pepper, plus extra to serve
• 20 large tiger prawns, peeled and deveined
• 1⁄4 lemon, juiced, plus wedges to serve
• 5 tbsp mayonnaise (the best quality you can find)
• 1 tbsp tomato purée
• 5 good splashes of hot sauce
• 1 tbsp hot creamed horseradish
• 1 tbsp vodka (optional)
• large pinch of celery salt
• 2 ripe avocados, halved, stoned and cut into chunky dice
• 3 celery sticks, peeled and sliced into chunks, reserve the leaves to serve
• 1⁄2 iceberg lettuce, shredded
• 2 ripe plum tomatoes, roughly chopped

Instructions

1. Mix all the dressing ingredients together with a pinch of salt and set aside. Can be made up to a day ahead, covered and chilled. Mix the oil and garlic in a large bowl with salt, pepper and the cayenne, then tip in the prawns and marinate in the fridge for at least 10 mins and up to 24 hrs. Can be done a day ahead, covered and chilled.
2. Make sure you have all the salad ingredients prepared before you start cooking the prawns. Toss the salad ingredients together and scatter over a large platter, or divide between four bowls. Heat a griddle pan over a medium heat and when it is hot carefully lay the prawns in the pan and cook for about 2 mins on each side until they change colour and are cooked through. Nestle the prawns into the salad, generously drizzle over the dressing, scatter over the reserved celery leaves, sprinkle with the extra cayenne pepper, then drizzle over a little more oil. Serve with the lemon wedges on the side for squeezing over.

Garden Veggie Lasagna

Ingredients

• 2 medium Zucchini sliced 1/4-inch thick
• 2 cups Broccoli Florets
• 2 large Carrots julienned
• 2 medium Sweet red peppers julienned
• 1/4 cup Olive Oil
• 2 teaspoons Garlic minced
• 3/4 teaspoon Dried thyme
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 2 cups Baby portobello mushrooms finely chopped
• 1 large Onion finely chopped
• 2 teaspoons Garlic minced
• 2 tablespoons Olive Oil
• 2 (28 oz.) cans Crushed tomatoes
• 3 teaspoons Italian seasoning
• 3/4 teaspoon Each salt and pepper
• 1-1/4 cups Ricotta cheese
• 1 (8 oz.) package Cream cheese softened
• 3/4 cup Parmesan cheese grated
• 1 Egg lightly beaten
• 2 teaspoons Dried basil
• 12 No-cook Lasagna noodles
• 3 cups Shredded mozzarella and provolone cheese blend

Instructions

1. Place first nine ingredients in a bowl; toss to coat. Arrange on two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 425 degrees for 10-15 minutes or until tender, stirring occassionally.
2. Meanwhile, in a Dutch oven, saute mushrooms, onion and garlic in oil until tender. Stir in remaining sauce ingredients; bring to a boil. Reduce heat; simmer for 10-12 minutes, stirring occasionally.
3. Combine filling ingredients. Spread 1 cup sauce into a greased 13-in. x 9-in. baking dish. Layer a third of the noodles, a third of the filling, half the vegetables, a third of the remaining sauce and a third of the cheese blend; repeat. Top with remaining noodles, filling, sauce and cheese blend.
4. Cover; bake at 350 degrees for 35 minutes or until bubbly. Let stand 15 minutes.

Creamy kale & ricotta cannelloni

Ingredients

• 500g kale, roughly chopped
• 1kg ricotta
• 100g parmesan or vegetarian alternative, finely grated
• 1 lemon, zested
• grating of nutmeg
• 500g dried cannelloni
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• pinch of chilli flakes
• 3 x 400g cans chopped tomatoes
• 1 tsp caster sugar
• ½ small bunch of basil, finely chopped
• 250g mozzarella
• green salad, to serve

Instructions

1. Cook the kale in a pan of boiling salted water for 4 mins. Drain and leave to cool slightly. Tip the kale onto a clean tea towel and wring out the excess liquid, then transfer to a large food processor along with the ricotta, parmesan, lemon zest, a good grating of nutmeg and some seasoning, then blitz until smooth and creamy. Put in the fridge while you make the sauce.
2. For the sauce, heat the oil in a saucepan or flameproof casserole dish over a low heat. Fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and chilli flakes and cook for 1 min more. Meanwhile, blitz the chopped tomatoes in a food processor until smooth. Tip the tomatoes into the onion mixture along with the sugar and simmer, uncovered, over a low heat for 15 mins. Season to taste and stir through the basil.
3. Heat the oven to 200C/180C fan/gas 6. Spoon the ricotta mixture into a piping bag, snip off the tip and carefully pipe it into the cannelloni. Pour a third of the sauce into a 30 x 22cm rectangular baking dish, then arrange the filled cannelloni in the dish in neat rows. Top with the rest of the sauce, then carefully pour over 150ml boiling water from the kettle. Tear over the mozzarella and bake for 45 mins until the cheese is golden and the sauce is bubbling at the edges. Leave to stand for a few minutes, then serve with a green salad.

Dressed For Dinner Chicken Recipe

Ingredients

• 4 chicken breast
• 1 pakage reduced fat cream cheesee or reg cream cheese
• 2 lemons
• 2 cloves garlic
• 1 zucchini (or 2 small)
• salt & pepper
• olive oil
• 1 cup white wine
• 1 table spoon butter

Instructions

1. Butterfly the chicken breast
2. salt and pepper inside and out (lightly)
3. mix room temp cream cheese the zest of the lemon, curshed garlic and grated zucchini. (grate and put in a strainer with a little salt let drain well and squeese out all juice)
4. devide the cream cheese mixture between the chicken, fold and tie or pin with tooth pick.
5. heat olive oil and place the chicken in and brown 3 mi. aside on med low heat. while chicken is on stove top slice the lemon and the zested lemon. place the lemons in the pan and bake for 20 to 25 mi. at 350.
6. remove and cover chicken put pan on stove and add 1 cup white wine cook for 5 min pull from heat add 1 tab. soon butter and drizzle over the chicken. (lemon can be served and eat or removed depending on your tast) wonderful over pasta.

The Best 25 + Thanksgiving Appetizers

Ingredients

• 2 pounds ground chuck
• 2 large eggs lightly beaten
• 1/4 cup onion finely minced
• 1/3 cup soft bread crumbs
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme leaves
• 1 16-ounce can cranberry sauce
• 1 12-ounce jar chili sauce
• 1/4 cup sweet orange marmalade
• 1/4 cup water
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 1/4 teaspoon red pepper flakes

Instructions

1. In a large mixing bowl, combine the meatball ingredients until evenly combined.
2. Shape mixture into a 1-inch meatball, you'll have about 54.
3. In a large skillet, brown meatballs in batches, over medium-high heat. Remove browned meatballs to a paper towel-lined plate and set aside.
4. In a pan (large enough to accommodate and mix the meatballs-later) mix together all the sauce ingredients until combined. Over medium heat, cook the sauce, stirring occasionally, until the sauce is smooth, about 5 minutes.
5. Add the meatballs, reducing heat to low, and cook, gently stirring, for 15-20 minutes or until the center of meatballs are no longer pink. Serve

Corn And Chicken Dinner Recipe

Ingredients

• 3 pounds chicken legs and thighs (about 8 pieces)
• 1/2 cup butter, divided
• 3 garlic cloves, minced, divided
• 3 ears fresh corn, husked, cleaned and cut into thirds
• 1/4 cup water
• 2 teaspoons dried tarragon, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 medium zucchini, sliced into 1/2-inch pieces
• 2 tomatoes, seeded and cut into chunks

Instructions

1. In a Dutch oven, cook chicken in 2 tablespoons butter over medium heat until browned on each side. Add two-thirds of the garlic; cook 1 minute longer. Reduce heat; stir in corn and water. Sprinkle with 1 teaspoon tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until a thermometer inserted in chicken reads 170°-175°.
2. Meanwhile, in a small saucepan, cook both the remaining garlic and tarragon in remaining butter for 1 minute; set aside.
3. Layer zucchini and tomatoes over the chicken mixture. Drizzle seasoned butter over all; cover and cook for 3-5 minutes or until heated through.

Tuna Veggie Alfredo Lasagna

Ingredients

• 6 no-boil lasagna noodles (I like Barilla)
• 1 (16 ounce) jar roasted garlic alfredo sauce (such as Bertoli)
• 10 ounces frozen spinach, thawed and squeezed dry
• 8 ounces fresh mushrooms, sliced
• 1 cup diced fresh zucchini
• 1 cup sliced green onion (include green parts)
• 1/2 cup chopped green pepper
• 1 tablespoon olive oil
• 1 (6 ounce) packet albacore tuna (not a 6 oz. can, you want 6 oz. of tuna, not 6 oz. of tuna and water)
• 1 cup freshly grated parmesan cheese
• 9 slices provolone cheese
• 2 -3 cups shredded mozzarella cheese (I use a lot)
• 1/3 cup good white wine

Instructions

1. Mix together alfredo sauce and wine.
2. Briefly stir-saute all prepared vegetables in olive oil, except spinach, about two minutes over medium heat.
3. In a large oiled loaf pan, pour 1/2 cup alfredo sauce mix.
4. Top with two uncooked lasagna sheets, breaking the second to fit any uncovered sauce.
5. Top with 1/3 tuna, 1/3 vegetables (pull spinach into small pieces), and 1//3 of each cheese.
6. Pour 1/3 of remaining sauce on top.
7. Repeat layers twice more, reserving the last 1/3 of cheeses for later.
8. (You'll end with sauce).
9. Cover the pan tightly with foil.
10. Bake at 375 for 50 minutes, remove foil, top with remaining cheeses, reduce heat to 350, and bake for another 20 minutes, until top cheese is bubbling and starting to brown.
11. Remove from oven and allow to sit for at least 10 minutes before serving.
12. (15 minutes is better if you can stand it!).
13. Slice crosswise in about two inches slabs and serve with your favorite green salad and good chewy bread.
14. Be warned, this is very rich, but it's hard to stop eating.
15. NOTE: Please try to use the albacore tuna in the foil pouch, if at all possible.
16. The taste is noticably better than any canned albacore I've tried.

Chicken And Potato Casserole

Ingredients

• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 (10.5 ounce) can cream of potato soup
• 1/2 cup sour cream
• 3/4 cup milk
• 1/2 teaspoon poultry seasoning
• 2 cup cheddar cheese, divided (shredded )
• 1 cup frozen mixed vegetables
• 1/2 cup bacon (cooked + crumbled)
• 1/4 cup onion (chopped)
• 4 cups chicken (cooked + shredded)
• 5 medium russet potatoes (peeled and cubed into 1/2 inch pieces (about 2 pounds))
• 1 cup mozzarella cheese (shredded )
• 1 cup French’s fried onions

Instructions

1. Arrange oven shelf to middle position. Preheat oven to 350ºF (177ºC). Spray a 9X13 inch baking dish with nonstick cooking spray; set aside.
2. Spray a sheet of foil long enough to cover the baking dish with nonstick cooking spray; set aside.
3. In a large bowl, mix together the soups (1 can condensed cream of chicken soup + 1 can cream of potato soup), sour cream (1/2 cup), milk (3/4 cup), poultry seasoning (1/2 teaspoon), and 1 cup of cheddar.
4. Fold in frozen vegetables (1 cup), bacon (1/2 cup), onion (1/4 cup), chicken (4 cups), and potatoes (5 medium).
5. Pour the chicken and potato mixture into the prepared dish. Cover the baking dish with prepared foil, nonstick spray side down. Bake for 60-75 minutes, or until potatoes are fork-tender.
6. Remove from oven and sprinkle the remaining 1 cup of cheddar and mozzarella (1 cup) evenly over the top. Sprinkle the French's fried onions (1 cup) over the cheese. Return to the oven and continue to bake, uncovered, until the cheese is melted and the casserole is bubbling, about 8-10 minutes.

Tebit (Chicken Baked in Rice)

Ingredients

• 3 1/2 cups uncooked long-grain rice (such as Carolina Gold), soaked overnight
• 1 large (5-ounce) boneless, skinless chicken thigh, cut into 1/2-inch pieces
• 3/4 cup tomato paste, divided
• 1 tablespoon baharat spice blend (such as Burlap & Barrel)
• 2 tablespoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 1/4 teaspoon ground cardamom
• 1 (4-pound) whole chicken
• 1/4 cup olive oil, divided
• 1 (14.5-ounce) can diced tomatoes, drained
• 2/3 cup chopped yellow onion (about 1 small onion)
• 2 teaspoons ground cinnamon
• 2 teaspoons paprika
• 4 cups water
• 1 (8-ounce) can tomato sauce
• 1 chicken bouillon cube

Instructions

1. Drain soaked rice in a colander, and rinse well with cold water. Combine 2/3 cup rice, chopped chicken thigh, 2 tablespoons tomato paste, baharat, 2 teaspoons salt, 1/2 teaspoon black pepper, and cardamom in a medium bowl; stir until mixture is well combined. Set remaining soaked rice aside until ready to use.
2. Gently loosen the breast skin from the whole chicken using your fingers. Stuff rice mixture under breast skin (about 1/4 cup) and into chicken cavity (about 3/4 cup). Prick chicken skin using a fork or a sharp paring knife. Set aside.
3. Preheat oven to 350°F with rack positioned in bottom third of oven. Heat 2 tablespoons oil in a large nonstick pot or Dutch oven over medium-high. Add diced tomatoes, chopped onion, cinnamon, paprika, remaining 1/2 cup plus 2 tablespoons tomato paste, and remaining 1/2 teaspoon black pepper; cook, stirring occasionally, until mixture is fragrant and tomato paste darkens slightly, about 5 minutes. Remove from heat, and transfer to a medium bowl. Wipe pot clean.
4. Coat bottom of pot with 1 tablespoon oil. Fit a circle of parchment paper into bottom of oiled pot, and drizzle paper with remaining 1 tablespoon oil. Add diced tomato mixture, 4 cups water, tomato sauce, bouillon, and remaining 4 teaspoons salt; bring to a boil over high. Add reserved soaked rice; reduce heat to medium, and simmer, undisturbed, 20 minutes. Nestle chicken, breast side up, into center of rice mixture. Spoon some of the simmering liquid over chicken; cook over medium, undisturbed, 10 minutes.
5. Cover pot with lid, and transfer to preheated oven; roast until an instant-read thermometer inserted in thickest portion of breast registers 165°F, 1 hour and 20 minutes to 2 hours. Uncover pot; increase oven temperature to 425°F, and roast until chicken is browned in spots, about 10 minutes. Remove from oven, and let cool 20 minutes. To serve, carefully transfer chicken to a plate, and set aside. Invert pot onto a large round platter to release the rice; remove and discard parchment paper. Transfer chicken to the platter, nestling it into the center of the rice. (Alternatively, remove chicken from pot; set aside. Spoon rice onto large platter, placing crispy rice on top. Place chicken over rice, and serve.)

Baked Macaroni Cheese with Chicken & BROCCOLI

Ingredients

• 1 tbsp olive oil
• 1 lb / 500g skinless chicken breast or thigh fillets (, cut into bite size pieces)
• 3 tbsp butter
• 2 garlic cloves (, minced)
• 1 small onion (, finely chopped)
• 4 tbsp plain flour
• 2 1/2 cups milk (, low fat)
• 1 cup water
• 1 tsp salt
• Black pepper
• 2 cups macaroni / elbow pasta ((Note 1))
• 1 large head of broccoli (, broken into florets (or 1 1/2 smaller ones))
• 1 1/2 - 2 cups grated cheese ((cheddar, tasty or gruyere))
• 1/4 cup panko ((or ordinary breadcrumbs))
• 2 tbsp parmesan cheese

Instructions

1. Preheat oven to 180C/350F.
2. Heat oil in a deep heavy based skillet or dutch oven over high heat. Add chicken and cook until just cooked - it's fine if it's still raw inside. Remove chicken into a bowl. (Note 2)
3. Reduce heat to medium and melt butter. Add garlic and onion and saute for 5 minutes until onion is translucent. Add flour and cook for 1 minute.
4. Pour in half the milk and whisk it in so the flour butter mixture melts. It should thicken quite quickly - around 30 seconds. Pour the remaining milk in, whisking constantly, then add the water, salt and pepper.
5. Turn the heat up to medium high and cook, whisking occasionally, for around 3 to 5 minutes until you start seeing steam rising from the white sauce when you whisk it.
6. Add the macaroni and chicken, stir, then top with broccoli.
7. Place the lid on and bake for 20 minutes.
8. Remove from the oven, switch oven to broiler/grill on high.
9. Remove lid (Note 3), stir through cheese, then sprinkle over panko and parmesan. (Will still look bit watery at this stage).
10. Place pot under the broiler/grill for 5 minutes, or until top is golden.
11. Remove, then let it stand for 5 minutes before serving (sauce thickens quickly).

Monday Lunchbox

Ingredients

• 4 medium wraps
• 8 ounces Deli Turkey
• 4 slices Swiss Cheese
• 1/2 head Romaine
• 1 each tomato
• 1 dash mustard each
• 4 each apples
• 1 each lemon
• 400 grams bits and bites
• 2 each carrots
• 2 each granola bars
• 2 each yoghurt, single serve

Instructions

1. 1. Use turkey, cheese and veggies to make (4) wraps. No tomato or mustard on Liam's.
2. 2. Slice (4) apples and coat with lemon juice to keep from browning. Package with a slice of lemon. For a treat you can add a sprinkle of cinnamon
3. 3. Slice carrots and divide into four snacks; feel free to add extra veggies for Mum & Dad
4. 4. Divide bits and bits into four snacks
5. 5. Emily and Liam both get a granola bar; Mum and Dad get yoghurts.
6. 6. Reduce everything accordingly if Mum is travelling.

Creamy Chicken and Veggies Casserole

Ingredients

• 1 onion, chopped
• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup whole milk
• 1 (16-ounce) jar four-cheese Alfredo sauce
• 2 1/2 cups chopped cooked chicken
• 1 (16-ounce) package frozen broccoli, carrots, and cauliflower
• 1 1/4 cups shredded sharp cheddar, or havarti cheese
• 1/3 cup grated Parmesan cheese
• 1 cup all-purpose flour
• 1/2 teaspoon dried thyme
• 1/4 teaspoon baking powder
• 1/4 cup (4 tablespoons) unsalted butter, softened
• 1/2 cup shredded sharp cheddar, or havarti cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg

Instructions

1. Gather the ingredients.
2. In heavy saucepan, cook onion in olive oil over medium heat until tender.
3. Add flour; cook and stir 3 minutes.
4. Add 1 teaspoon thyme leaves and milk; cook and stir until thick.
5. Remove from heat and add Alfredo sauce, chicken, 1 1/4 cups Cheddar or Havarti cheese, 1/3 cup Parmesan cheese, and the frozen vegetables; stir gently.
6. Place in a 2 1/2-quart casserole. Cover and refrigerate 8 to 24 hours.
7. When ready to eat, preheat oven to 375 F.
8. Place casserole, covered, in oven and bake for 25 to 30 minutes until warm.
9. Meanwhile, in small bowl combine flour, 1/2 teaspoon dried thyme leaves, baking powder, 1/4 cup butter, 1/2 cup Cheddar or havarti cheese, Parmesan cheese, and egg and mix with a fork until crumbly.
10. Uncover casserole and crumble this topping evenly over the top.
11. Bake for 20 to 30 minutes longer, until filling bubbles and the topping is golden brown and crisp.

Easy Shrimp and Crab Cakes

Ingredients

• 1/4 cup butter, room temperature
• 1 (5 ounce) jar Kraft Old English cheese spread
• 1 1/2 teaspoons mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 jalapeno, seeded and chopped
• 1/2-1 teaspoon Old Bay Seasoning
• 2 (6 ounce) cans lump crabmeat, drained and chopped
• 1 (4 ounce) can shrimp, rinsed and chopped
• 6 English muffins, split (wheat is best, regular ones get soggy)
• 1/2 cup mayonnaise
• 1 -2 tablespoon horseradish
• 2 tablespoons seafood cocktail sauce or 2 tablespoons ketchup
• 3/4 teaspoon chili-garlic sauce (optional)

Instructions

1. Mix butter, cheese, mayo, garlic powder, jalapeno and Old Bay together.
2. Add crab and shrimp.
3. Spread onto muffins (I use quite a bit).
4. Freeze on cookie sheet. When frozen put in zip-lock baggies.
5. Bake frozen in 400 degree oven for 12 minutes.
6. Broil on low for 3 to 5 minutes until browned on top.
7. Cut into fourths, serve with my sauce, cocktail or tarter sauce.

Buffalo Turkey Wings With Blue Cheese Dip

Ingredients

• 4 turkey wings, cut at joints, wing tips discarded
• 2 tablespoons olive oil
• 2 teaspoons garlic salt
• 2 teaspoons lemon pepper
• ¾ cup refrigerated bottled blue cheese dressing (such as Marie’s Super Blue Cheese)
• 1 ½ ounces blue cheese, crumbled (about 1/3 cup)
• 4 tablespoons chopped fresh chives, divided
• ½ cup hot sauce (such as Tabasco) or buffalo-style hot sauce (such as Frank’s RedHot)
• ¼ cup unsalted butter, cut into 1-Tbsp. pieces and softened
• 4 medium carrots, cut into 3- x 1/2-in. sticks
• 2 medium celery stalks, cut into 3- x 1/2-in. sticks
• 4 large radishes, trimmed and halved lengthwise

Instructions

1. Preheat oven to 375°F with oven rack 8 inches from heat source. Set a wire rack on a baking sheet lined with aluminum foil. Toss together wings and oil in a large bowl until coated. Stir together garlic salt and lemon pepper in a small bowl; rub mixture onto wings. Arrange wings in a single layer on wire rack. Bake in preheated oven 30 minutes. Increase oven temperature to high broil (leaving wings in oven); broil 5 minutes. Flip wings; broil 5 minutes. Flip wings; broil until wings are crispy and a thermometer inserted in thickest portion of meat registers 190°F, about 10 minutes.
2. Meanwhile, stir together bottled blue cheese dressing, crumbled blue cheese, and 2 tablespoons of the chives in a bowl until blended. Chill until ready to use.
3. Transfer cooked wings to a large bowl; add hot sauce, softened butter pieces, and remaining 2 tablespoons chopped chives. Toss until butter has completely melted and wings are coated. Serve wings with blue cheese dip and vegetables.

Salmon And Veggie Sheet-Pan Dinner Recipe by Tasty

Ingredients

• nonstick cooking spray, for greasing
• ½ lb small red potato, cut in half lengthwise
• ½ lb brussels sprouts, cut in half
• 4 tablespoons olive oil, divided
• 5 tablespoons Club House La Grille Maple Bacon Seasoning, divided
• 2 salmon fillets, 8 ounce (225 G)

Instructions

1. Preheat the oven to 400˚F (200°C) and grease a baking sheet with nonstick spray.
2. In a large bowl, toss the potatoes and Brussels sprouts with 2½ tablespoons of olive oil and 3½ tablespoons of Club House La Grille Maple Bacon Seasoning until evenly coated.
3. Transfer the potatoes and Brussels sprouts to the prepared baking sheet and roast for 25 minutes.
4. Remove the baking sheet from the oven and push the potatoes and Brussels sprouts to the sides of the pan. Place the salmon fillets in the center of the pan, brush on both sides with the remaining 1½ tablespoons olive oil, and season with the remaining 1½ tablespoons Club House La Grille Maple Bacon Seasoning.
5. Return the pan to the oven and roast for 10–12 minutes more, or until the salmon flakes easily with a fork and the vegetables are tender.
6. Enjoy!

Chopped Cobb Salad with Creamy Garlic Dressing

Ingredients

• 0.5 cup low-fat plain yogurt
• 0.25 cup mayonnaise
• 2 tablespoons lemon juice
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon snipped fresh chives
• 2 teaspoons reduced-sodium tamari or soy sauce (see Tip)
• 1 medium garlic clove, minced
• 0.25 teaspoon ground pepper
• 8 cups chopped romaine lettuce (about 2 medium romaine hearts)
• 2 mini cucumbers, diced
• 2 medium tomatoes, diced
• .67 cup crispy chickpeas (see Tip, above)
• 4 hard-boiled eggs, diced
• 1 avocado, pitted and diced
• 3 tablespoons crumbled blue cheese (optional)

Instructions

1. To prepare dressing: Whisk yogurt, mayonnaise, lemon juice, Parmesan, parsley, chives, tamari (or soy sauce), garlic, and pepper in a small bowl.
2. To prepare salad: Combine lettuce, cucumbers, tomatoes and chickpeas in a large bowl. Add eggs and avocado and gently toss to combine. Add ¾ cup of the dressing and toss to coat well. Add 1 or 2 more tablespoons dressing if desired. Reserve additional dressing for another use (cover and refrigerate for up to 2 days). Divide the salad among 4 bowls; sprinkle with blue cheese, if desired.

Tex-mex Salad with Creamy Lime Dressing

Ingredients

• Butter
• 1 box (8.5 oz) Cornbread mix
• 1 Egg large
• 1/3 cup Milk
• 1 can (15.5 oz) Black beans drained and rinsed
• 1 package Sazon seasoning
• Salt to taste
• Pepper to taste
• 1 cup Salsa
• 2 Tomato seeded and chopped
• 1 head Romaine cut into strips
• 1 1/2 cups Monterey jack cheese grated
• 1 1/2 cups Cheddar grated
• Creamy Lime Dressing
• 2 tablespoon Cilantro chopped
• 1 tablespoon Red wine vinegar
• 1 teaspoon Lime zest
• 1/2 cup Sour cream
• 1 clove Garlic smashed
• 1 tablespoon Honey
• 1/2 cup Extra virgin olive oil
• Salt to taste
• Pepper to taste

Instructions

1. Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.
2. For the Creamy Lime Dressing:
3. Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.

The Best Chicken Rice Casserole

Ingredients

• 4 tablespoons butter
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• 4 garlic cloves, chopped fine
• 1 teaspoon seasoning salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon mild chili powder
• 1/4 teaspoon cayenne pepper
• 4 tablespoons all-purpose flour
• 3 1/2 cups chicken stock
• 3 1/2 cups whole milk
• 1 1/2 cups long-grain rice
• 2 lbs boneless skinless chicken breasts, cubed
• 2 2/3 cups cheddar cheese, shredded
• 1 cup green beans
• 2/3 cup breadcrumbs
• 2/3 cup cheddar cheese or 2/3 cup parmesan cheese, shredded
• 2 teaspoons garlic powder

Instructions

1. Melt butter in a large dutch oven over medium heat and cook onions, celery and carrots until soft but not brown. Add garlic, seasoned salt, pepper and chile powders and cook until very fragrant. Add flour and mix well. Cook until starting to color.
2. Whisk milk and stock into vegetable flour mixture. Turn heat to medium high and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. Add rice to sauce and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally. Will take about 20 minutes.
3. Preheat oven to 400 degrees. Add raw chicken to the rice and sauce mixture. Cut green beans into 1 inch lengths and stir into the mixture as well. Cook approximately 4 minutes or until the chicken is no longer pink on the outside. Stir in cheese.
4. Pour mixture into a 9 x 13 inch casserole, or two 8x8 inch casseroles.
5. Combine bread crumbs, cheese and garlic powder and sprinkle evenly over top of the casserole. Place in hot oven and cook for 20 to 25 minutes or until topping is browned and casserole is bubbling.
6. You really should cool for 10 minutes before cutting. You could garnish with parsley and lemon wedges. Or not :).

Easy Chicken Casserole With Potato Chip Topping

Ingredients

• Unsalted butter, for greasing pan
• 3 pounds cooked boneless chicken breasts
• 1 cup chopped celery
• 1 cup reduced-fat mayonnaise
• 1 (10.5-ounce) can cream of chicken soup
• 8 ounces sour cream
• 1 (8-ounce) can sliced water chestnuts
• 2 tablespoons finely minced onion
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Crushed potato chips
• 1 sprinkle paprika

Instructions

1. Gather the ingredients. Preheat the oven to 350 F.
2. Butter a 2- to 2 1/2-quart casserole dish.
3. Cut the cooked chicken into bite-sized pieces.
4. In a mixing bowl, combine the chicken, celery, mayonnaise, cream of chicken soup, sour cream, water chestnuts, onion, and lemon juice. Season with salt and pepper, and mix well.
5. Pour the chicken mixture into the prepared casserole dish.
6. Top with crushed potato chips and sprinkle on paprika.
7. Bake, uncovered, in the preheated oven for about 30 to 40 minutes.

Spinach and Feta Stuffed Chicken

Ingredients

• 1/2 cup spinach (steamed and squeezed dry of any excess liquid)
• 2 tablespoons feta
• 2 tablespoons ricotta
• 1 green onion (sliced)
• 1 tablespoon dill (chopped)
• 1 tablespoon parsley (chopped)
• salt and pepper to taste
• 2 chicken breasts (1 pound) (butterflied and pounded thin)
• 1 tablespoon oil
• 1 tablespoon butter
• 1 shallot (diced)
• 1 clove garlic (chopped)
• 1/4 cup white wine
• 1/2 cup chicken stock
• 1/2 teaspoon lemon zest
• salt and pepper to taste
• 1 tablespoon heavy cream
• 1 tablespoon dill (chopped)
• 1 tablespoon parsley (chopped)

Instructions

1. Mix the spinach, feta, ricotta, green onion, dill, parsley, salt and pepper in a bowl.
2. Lay the chicken breasts out and split the spinach and feta mixture between them. Roll up the chicken around the filling and tie it up or secure it with toothpicks.
3. Season the chicken with season with salt and pepper.
4. Heat the oil in a pan.
5. Add the chicken, brown on all sides, about 2-4 minutes per side.
6. Place the chicken in a baking dish and bake in a 350F/180C oven until it reaches 180F, about 30 minutes.
7. Melt the butter in the pan that you browned the chicken in.
8. Add the shallots and garlic and saute for a minute or two.
9. Add the wine and deglaze the pan.
10. Add the chicken stock, lemon zest, season with salt and pepper and reduce by half.
11. Remove from heat and mix in the heavy cream and herbs.

Turkey and Cranberry Stuffing Casserole

Ingredients

• 14 ounces multigrain ciabatta rolls (about 7 rolls), cut into 1-inch pieces
• Disposable slow cooker liner
• Nonstick cooking spray
• 0.5 teaspoon Italian seasoning, crushed
• 1 pound breast tenderloin, cut into 1 1/2-inch pieces
• 2 tablespoons unsalted butter
• 1 cup sliced celery
• 1 cup thinly sliced carrots
• 0.5 cup chopped onion
• 0.5 cup dried cranberries, coarsley chopped
• 1 ounce finely shredded Parmesan cheese (about 1/4 cup)
• 0.5 teaspoon Italian seasoning, crushed
• 0.25 teaspoon salt
• 0.25 teaspoon ground black pepper
• 1 cup turkey stock

Instructions

1. Preheat oven to 350 degrees F. Spread ciabatta pieces in a single layer on a large baking pan. Bake for 20 to 22 minutes or until completely dried. Let cool. Meanwhile, line the removable crockery liner of a 4-quart slow cooker with a disposable slow cooker liner; coat with cooking spray; set aside.
2. Using your fingers, rub 1/2 teaspoon of the Italian seasoning onto the turkey. In a large nonstick skillet, melt butter over medium-high heat. Add turkey and cook just until browned on the outside, about 5 minutes. Remove from heat.
3. In a very large bowl toss together the dried bread cubes, browned turkey, drippings from the skillet, celery, carrots, onion, cranberries, Parmesan, 1/2 teaspoon Italian seasoning, salt, and black pepper. Gradually drizzle stock over bread mixture, tossing until bread is lightly moistened but not soggy. Spoon mixture into the prepared crockery liner.
4. Place crockery liner in the slow cooker. Cover and cook on low-heat setting for 2 1/2 to 3 hours or until turkey is no longer pink and stuffing is heated through. Serve directly from crockery liner.

Fattoush

Ingredients

• 1 sm Red onion chopped
• 1 Clove garlic minced
• 1/4 c fresh Coarsely chopped
• 2 tb Red wine vinegar 25 mL
• 1 ts Salt 5 mL
• 1/2 c Black olives (Greek)
• 1/4 lb Greek feta cheese 125 g
• 2 tb fresh Coarsely chopped
• 2 tb fresh mint Coarsely chopped
• 2 Ribs celery chopped
• 1 English cucumber peeled
• 1 tb Lemon juice 15 mL
• 1 sm head Romaine lettuce
• 1/3 c Olive oil 75 mL
• 4 Pita bread
• 1/4 c fresh green Coarsely chopped
• 1/4 ts Black Pepper freshly ground
• 3 lg Ripe tomatoes seeded and cut into 1"/2.5 cm pieces

Instructions

1. Break or cut pita into 2"/5 cm pieces. Spread on a baking sheet and bake at 400F/200C for 15 minutes or until lightly toasted. Cover red onion with ice water and soak 1/2 hour. Drain well. Wash and dry lettuce well and cut into 2"/5 cm pieces. Combine tomatoes with cucumbers and celery. Toss in olives, cheese and herbs. Combine vinegar with lemon juice, garlic, salt, pepper and whisk in oil. Combine with tomato mixture. About 10 minutes before serving, toss pita bread with onion, lettuce and tomato mixture. Season with salt and pepper to taste. NOTES : This recipe for Middle Eastern Pita Salad makes 6 servings

Turkey Lasagna Rolls Recipe

Ingredients

• 8 ounces ground raw turkey
• 1 medium onion, chopped (1/2 cup)
• 2 cloves garlic, minced
• 1 cup sliced fresh mushrooms
• 1 cup water
• 1 7-1/2-ounce can tomatoes, cut up
• 1 6-ounce can tomato paste
• 1-1/2 teaspoons dried oregano, crushed
• 1 teaspoon dried basil, crushed
• 8 packaged dried lasagna noodles
• 1 beaten egg
• 1 15-ounce carton ricotta cheese
• 1 10-ounce package frozen chopped spinach, thawed and drained
• 1-1/2 cups shredded mozzarella cheese (6 ounces)
• 1 cup grated Parmesan cheese
• Fresh parsley sprigs (optional)

Instructions

1. For sauce, in a large skillet cook turkey, onion, and garlic until turkey is brown; drain fat. Stir in mushrooms, water, undrained tomatoes, tomato paste, oregano, and basil. Bring to boiling; reduce heat. Cover and simmer for 25 minutes.
2. Meanwhile, cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again.
3. For filling, in a mixing bowl stir together egg, ricotta cheese, spinach, 1 cup of the mozzarella cheese, and 3/4 cup of the Parmesan cheese.
4. Spread about 1/2 cup of the filling on each lasagna noodle. Starting from a narrow end, roll up each lasagna noodle. Place lasagna rolls in a 2-quart rectangular baking dish. Pour sauce over lasagna rolls. Cover dish with foil.
5. Bake in a 375 degree F. oven for 25 minutes. Remove foil. Sprinkle with remaining mozzarella cheese. Bake for 5 to 10 minutes more or until heated through. Let stand 5 minutes before serving. Sprinkle with remaining Parmesan cheese and, if desired, garnish with parsley sprigs.

Deluxe Mac & Cheese With Ham and Peas

Ingredients

• 1 1/4 cups cooked small shell pasta (or whatever small pasta you have on hand )
• 3 tablespoons butter or 3 tablespoons margarine
• 1/4 cup finely chopped sweet onion
• 2 tablespoons flour
• 1 1/2 cups milk
• 3 ounces Velveeta cheese, cubed
• 1/4 teaspoon sweet paprika (can use regular )
• 1/4 teaspoon dry mustard (I think regular would work too)
• 1/4 teaspoon chicken bouillon powder
• 1/4 teaspoon ground black pepper (add extra if desired )
• 1 1/4 cups chopped cooked ham
• 1 cup peas
• 1/2 cup shredded sharp cheddar cheese (optional)

Instructions

1. Pre heat oven to 350 degrees,and lightly grease or spray a 1 1/2 quart baking dish.
2. In a medium saucepan ( I used the same one that was used to cook the pasta in,one less pan to wash ),melt margarine over medium heat and add onion.
3. Cook onion until soft, then add flour and cook until flour is lightly browned.
4. Add milk,and all seasonings stir until slightly thick.
5. Reduce heat to low and add velveeta,stirring until cheese is melted.
6. Remove from heat,add cooked pasta,ham and peas.
7. Stir until all ingredients are well coated,if mixture seems to thick add a bit more milk.
8. Pour into prepared baking dish and top with optional cheese,bake for 25 minutes or until bubbly.

Quick and Easy Mexican Casserole

Ingredients

• 2 tablespoons vegetable oil
• 1/2 of a medium onion, chopped
• 1 garlic clove, minced
• 1 lb ground beef (or meat of your choice)
• 1 (1 1/4 ounce) package taco seasoning
• 1 (14 1/2 ounce) can diced tomatoes (I use the one with green chilies)
• 1 (15 1/4 ounce) can corn, drained
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 3/4 cup sour cream
• 1/2 cup shredded cheese (A mix of cheddar and pepper jack is good)
• 1 (6 ounce) can of large black olives, sliced
• 4 cups pasta (I use large elbow macaroni)

Instructions

1. In a large skillet, heat oil, then add chopped onion. Cook just until onion begins to turn translucent, then add minced garlic.
2. In a large pot, cook pasta in salted, boiling water until just done (about 9 minutes. It will cook a little more in the oven). This can be going on while you're assembling the ingredients in the skillet.
3. Returning to the skillet, add beef and taco seasoning. Once the beef is cooked through, then add tomatoes, corn, beans, and sour cream. Stir until well combined. Add shredded cheese. Then add drained, cooked pasta.
4. Transfer to a lightly greased 9x13 baking dish. If desired, sprinkle more shredded cheese over the top. Bake in a 350 degree oven for about 20-25 minutes, or until bubbly and cheese is golden.
5. Serve with tortilla chips, sour cream, and salsa, if you like. Enjoy! =).

Tomato-Vegetable Stew with Cheddar Cheese Dumplings

Ingredients

• 2 tablespoons vegetable oil
• 3 1/2 cups coarsely chopped onions (2 to 3 large)
• 3/4 cup coarsely chopped celery (1 to 2 medium stalks)
• 2 cups frozen Italian green beans
• 1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
• 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
• 1 teaspoon dried basil leaves
• 1/4 teaspoon pepper
• 1 1/2 cups Gold Medal™ self-rising flour
• 1/2 teaspoon ground mustard
• 1/4 cup shortening
• 1/2 cup shredded sharp Cheddar cheese (2 oz)
• 2/3 cup milk

Instructions

1. In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add onions and celery; cook, stirring frequently, until tender.
2. Stir in remaining stew ingredients. Heat to boiling. Reduce heat to low; simmer uncovered 15 to 20 minutes or until beans are tender.
3. Meanwhile, in medium bowl, stir together flour and mustard. With pastry blender or fork, cut in shortening until mixture looks like coarse crumbs. Stir in cheese. Add milk; stir just until dry ingredients are moistened.
4. Drop dough by rounded tablespoonfuls onto simmering stew. Cover; cook over medium-low heat 20 to 25 minutes or until dumplings are firm when pressed.

One-Pan Chicken Enchilada Pasta

Ingredients

• 2 tablespoons of olive oil
• 1/2 of medium yellow onion (diced)
• 2 cloves of garlic (minced)
• 1 pound of boneless skinless chicken breasts (diced into 1 inch pieces)
• 1/2 teaspoon of kosher salt and freshly ground pepper to taste
• 4 oz can of fire-roasted diced green chiles
• 1 19 oz can of green chile enchilada sauce (medium or mild)
• 1 14 oz can of low-sodium chicken broth
• 1/2 pound of dried (uncooked rotini pasta, about 2 1/2 cups)
• 1/4 cup of sour cream
• 2 cups of freshly shredded monterey jack cheese
• fresh cilantro for garnish

Instructions

1. Sautee onions and garlic in olive oil until they start to soften.
2. Season chicken breasts with salt and pepper.
3. Add chicken to pan and cook until it starts to brown.
4. Add can of green chilies to pan and cook about another minute.
5. Add enchilada sauce, chicken broth, and pasta to the pan.
6. Bring mixture to a boil, then cover and reduce heat to low.
7. Let pan simmer, covered for 15-20 minutes until pasta is tender.
8. Remove pan from heat and stir in sour cream.
9. Top with shredded jack cheese. Stir in cheese until melted, or top and heat under broiler until melted. Just a minute or so.
10. Optional - Sprinkle with freshly chopped cilantro.

Hot Asian Noodles With Tofu and Veggies

Ingredients

• 2 -3 tablespoons sesame chili oil
• 2 tablespoons chili hot black bean sauce
• 5 -8 fresh garlic cloves, minced
• 1 inch cube fresh ginger, minced
• 2 tablespoons white wine vinegar
• 1 tablespoon fish sauce
• 1 tablespoon onion powder
• 1 tablespoon ground coriander
• 1 -5 tablespoon xtra hot red chili powder (how daring are you?)
• 1 cup string bean
• 1 cup snow peas
• 3 bunches green onions (white part only)
• 4 green chilies (stems removed)
• 1 cup bean sprouts
• 8 ounces baby corn
• 14 ounces firm tofu, cubed
• 1/2 lb linguine or 1/2 lb egg noodles

Instructions

1. in a wok, a frying pan will do, mix sesame chili oil, chili black bean sauce, garlic, ginger, vinegar, fish sauce, onion powder, ground coriander, and chili powder. over low heat blend the flavors until warm. this is when you might need that water.
2. add string beans, snow peas, green onions, and green chilies. stir for a few minutes until a bit softened.
3. add bean sprouts, baby corn, and tofu. mix well until warm. then add cooked noodles,toss well to coat all the flavors. serve with the soy sauce. enjoy!

Portabella Breakfast Casserole

Ingredients

• 2 cups chopped portabella mushrooms
• 2 medium garlic cloves, minced
• 1/2 small red onion, sliced
• 1 teaspoon chopped fresh rosemary
• 2 slices light whole wheat bread, cut into small cubes (not grainy)
• 4 ounces low-fat cheddar cheese, finely grated
• 2 cups egg substitute (or 8 eggs)
• 1/4 cup low-fat milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Spray a 10" frying pan and place over medium heat. Add mushrooms, garlic, onion, and rosemary. Cook until tender but not completely done.
2. Spray a 1 qt., 6 1/2" round casserole dish. Place half of the bread evenly in dish. Layer in half of the cheese, and then half of the vegetable mixture. Repeat.
3. In a large bowl, mix egg substitute, milk, salt and pepper. Pour over bread, cheese, and veggies and cover casserole with plastic wrap. Refrigerate for at least 2 hours or up to overnight.
4. Remove plastic wrap and bake the casserole at 350*F. for 45 to 55 minutes or until set in the center. Let stand for 5 minutes. Serve hot.

Chicken and Penne Casserole

Ingredients

• 4 -5 tablespoons olive oil (or as needed0)
• 6 boneless chicken breasts
• salt and pepper (I use seasoned salt)
• 1 medium onion, chopped
• 6 medium garlic cloves, minced
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried red pepper flakes (or to taste)
• 1 (28 ounce) can crushed tomatoes
• 1 (14 ounce) can stewed tomatoes (with juice)
• 1 -2 teaspoon sugar
• 1/2 cup dry white wine
• 1 large bay leaf
• 10 ounces dry penne pasta (cooked to JUST firm-tender and drained, can use more if desired)
• 2 cups grated mozzarella cheese (can use less)
• 2/3 cup grated parmesan cheese, divided (can use more or less)

Instructions

1. Set oven to 375 degrees F.
2. Butter a 13 x 9-inch baking dish.
3. Heat oil in a skillet.
4. Season the chicken with salt and pepper, then brown on both sides about 5 minutes per side; transfer to a plate.
5. Add in onion, garlic, oregano, basil and crushed red pepper flakes; saute about 5 minutes.
6. Add in the crushed tomatoes, stewed tomatoes with juice, wine, sugar and bay leaf; cook for about 35-40 minutes, season with salt and pepper.
7. Line the bottom of the dish with cooked penne pasta, sprinkle the top with about 1/3 cup grated Parmesan cheese.
8. Arrange the browned chicken pieces on top of the cooked pasta.
9. Remove bay leaf and spoon the sauce over the chicken covering chicken and pasta completely.
10. Mix the mozzarella cheese with 1/3 cup Parmesan cheese, then sprinkle over the top of the sauce.
11. Bake for about 20 minutes, or until the chicken is cooked and the sauce is bubbly.
12. Delicious.

"uptown Cowboy Brunch"

Ingredients

• 2 large Potatoes - sliced into 1/8" sticks
• 4 yokes Eggs
• 1 stick Butter - softened
• 1 tablespoon Lemon juice
• 1 teaspoon Chipotle pepper
• 1 teaspoon Brown sugar
• 1 teaspoon Dijon mustard
• 2 large Fillet mignion steaks - grilled and shaved into thin slices
• 1/4 cup McCormick's Grill Mate Steak Rub
• 4 each tortillas for burritos - warmed
• 1 bottle Extra Virgin Olive Oil
• 4 whole Eggs - scrambled
• 1 bag baby spinach leaves - washed
• 1 container feta cheese - dried tomato and basil is good
• 1 bottle Hot sauce - to taste

Instructions

1. 2 large baking potatoes cut into 1/8" x 1/8" x 3" size sticks, wash, dry and then fry in extra virgin olive oil skillet until very crisp.
2. Vigorously whisk 4 egg yolks, 1 tablespoon of lemon juice and 1 stick of butter together in a stainless steel bowl until the mixture thickens. Place the bowl over a saucepan containing boiling water (or use a double boiler). Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Remove from heat, add 1 teaspoon chipotle pepper and 1 teaspoon of Dijon mustard, 1 teaspoon of brown sugar and blend until fluffy. Cover this hollandaise sauce and place in a warm spot until ready to use.
3. 2 fillet meion steaks rubbed with extra virgin olive oil and grill seasonings or salt and pepper; grill or pan fry (searing quickly and then turning down to medium heat until desired level of done) and shaved into ?" slices.
4. Take 4 flour burrito tortillas and grill or pan fry until warm and limber. Coat fry pan with Olive oil. Plate separately.
5. Scramble 4 eggs and set aside.
6. Spread a layer of fresh baby spinach leaves over each or the tortillas.
7. Add a layer of a hand full of potato sticks to each tortilla
8. Add 1 table spoons of scrambled eggs on top of the potato sticks to each serving.
9. Add 2 table spoons of feta cheese to each serving.
10. Add 3-5 strips of steak on top of the feta cheese to each serving.
11. Drizzle 2-3 tablespoon of hollandaise sauce over all this and fold each into a one ended open pouch and pin with a tooth pick (add a few drops of hot sauce to taste if you're a cowboy or cowgirl).

Easy Lamb Stew

Ingredients

• 3 pounds/ 1.4 kg lamb shoulder boneless, cut in 1 1/2 inch/ 4 cm cubes
• 1 pound potatoes cut in large pieces
• 4 large carrots cut in 1 inch pieces
• 1 medium onion halved and thinly sliced
• 1 cup diagonally sliced celery
• 1 teaspoon salt
• 1/8 teaspoon pepper
• Herb Bouquet
• 1 can (8 ounces/ 225 g) tomato sauce
• 1/2 cup water
• 1 can (16 ounces/ 450 g) cut green beans, drained
• 8 ounces/ 225 g fresh mushrooms cleaned and sliced
• 1 cup dairy sour cream
• 1 tablespoon Flour

Instructions

1. Put lamb into a large electric cooker. Add potatoes, carrots, onion, celery, salt, pepper, herb bouquet, tomato sauce, and water; mix.
2. Cover and cook on Low 8 ? 10 hours.
3. Remove herb bouquet . Add green beans, mushrooms, and a blend of sour cream and flour to cooker. Stir.
4. Cover and cook on High 30 ? 60 minutes. Garnish with snipped parsley, if desired.

Creamy Shrimp & Pasta (Low Fat)

Ingredients

• 16 ounces pasta
• 3 ounces Canadian bacon, chopped
• 2 lbs medium shrimp, peeled and tails removed
• 1 tablespoon onion powder or 1 tablespoon minced onion
• 2 tablespoons reduced-calorie stick margarine
• 3 tablespoons all-purpose flour
• 2 cups fat-free chicken broth
• 1/2 cup white wine (optional)
• 1/4 teaspoon crushed red pepper flakes (or more)
• 1/2 tablespoon dried basil
• 1 tablespoon garlic (or more)
• 1 teaspoon dried rosemary
• 1/4 cup parmigiano, grated (I like to use slightly more to taste) (optional)
• 1 dash black pepper, to taste

Instructions

1. Cook the pasta according to package directions, omitting any oil and salt. Drain and keep warm.
2. While the pasta is cooking, in a large pan coated with nonstick cooking spray, saute the canadian bacon, shrimp and onion powder over medium heat until the shrimp begins to turn pink, about 4 minutes.
3. While the shrimp is cooking, melt the margarine in a saucepan over medium heat. Add the flour and gradually stir in the chicken broth to make a white sauce. Cook until thickened and set aside.
4. If the shrimp has formed a lot of liquid, drain.
5. To the shrimp, add the wine if using, and cook 1 minute. Add the red pepper flakes, basil, garlic, rosemary, and the white sauce; cook 5 minutes until thickened.
6. Toss with the cooked pasta.

Chicken BLT Salad

Ingredients

• 1 cup fat-free buttermilk divided
• 1 large egg white lightly beaten
• 3/4 cup panko (Japanese breadcrumbs)
• 4 (6 ounce) skinless, boneless chicken breast halves
• 3/4 teaspoon black pepper divided
• 1/4 teaspoon kosher salt divided
• 3 tablespoons canola oil
• 1/3 cup canola mayonnaise
• 1 tablespoon fresh dill chopped
• 1 tablespoon fresh chives chopped
• 2 teaspoons white vinegar
• 1 teaspoon garlic minced
• 1 medium head iceberg lettuce cored and cut into 6 wedges
• 2 cups plum tomato chopped
• 2 ounces blue cheese crumbled (1/2 cup)
• 3 slices bacon cooked and crumbled

Instructions

1. 1. Preheat oven to 425 degrees.
2. 2. Combine 1/2 cup buttermilk and egg white in a shallow dish. Place panko in a shallow dish. Dip chicken in egg white mixture; dredge in panko. Sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt.
3. 3. Heat an ovenproof skillet over medium heat. Add oil; swirl to coat. Add chicken. Cook 4 minutes; turn over. Bake at 425 degrees for 14 minutes or until done. Let chicken stand 10 minutes; slice crosswise.
4. 4. Combine 1/2 cup buttermilk, 1/2 teaspoon pepper, mayonnaise, dill, chives, and vinegar. Place garlic on a cutting board; sprinkle with 1/8 teaspoon salt. Chop until a paste forms, scraping with the flat side of knife to mash. Add garlic to dressing.
5. 5. Place 1 lettuce wedge on each of 6 plates. Top each service with chicken, 1/3 cup tomato, and 2 1/2 tablespoons dressing. Sprinkle with cheese and crumbled bacon.

Super Yummy Rolls

Ingredients

• 1 pkg ground pork
• 1 medium Onion diced
• 6 slices leek quartered
• 2 cloves Garlic minced
• 1 tbsp Five spice powder (somtimes more depending how sto
• 1 tsp fresh or bottled ginger (optional)
• 1 tbsp lemongrass puréed (I keep some in my freezer – also optional)
• 1/2 tsp sambol olek (optional - used to spice it up)
• 1 pinch salt and pepper and if you have it Mrs. Dash
• 1 dash Bragg or some other form of soy sauce
• 1 dash fish sauce (optional)
• 2 medium carrots halved and julienned (you want long, thin slices)
• 1 red pepper (can use yellow or orange but I don’t)
• 1 mushrooms (up to 2) long thin slices (totally optional)
• 6 cups bean sprouts (can use coarsely chopped Chinese cabbage)
• 2 green onion sliced (again long, thin slices)
• 1 cup fresh cilantro coarsely chopped. (Really depends how much you like it.)
• 18 Rice wrappers (up to 24) I like the 12” but they also make 6”.

Instructions

1. In a wok at med-high heat brown the ground pork, breaking the chunks with a wooden spoon. When about half cooked add onion, leek and garlic, continue breaking up the meat. Add the five spice powder, stir well, add ginger, lemongrass and sambol if using. Add salt, pepper coriander and Mrs. Dash to taste.
2. Add your dash of Bragg and fish sauce, this varies depending how wet or dry your wok is...if it’s too dry still you can deglaze with a dash of water or lemon juice but you really don’t want it too wet and you will get water from the bean sprouts. Add carrots and peppers, stir about 1 – 2 minutes.
3. Add bean sprouts, green onion and cilantro. Mix well and keep the pan moving often 3-5 minutes. Remove from heat and let cool. This can be made the day before.
4. Preheat your oven to 400 degrees
5. Fill your sink 1/4-way with hot (not boiling) water. Place a clean, dry dish towel on your cutting board.
6. Put one rice wrapper in the water, allow to soften (you want it malleable but not soggy), move it to your cutting board. Place desired amount of filling on one side of the wrapper (I like my rolls about 3 or 4 inches long), roll over one time then fold each side in, finish rolling (like a small burrito or tostada). Repeat.
7. I usually get about 18 – 24 rolls per recipe.
8. Parchment paper (or a silicone baking sheet cover) is your friend. You will hate me if you don’t put parchment on your cookie sheet the clean up is horrid AND the rolls stick and tear when you pull them off...even if you oil the rolls.
9. I have a friend who double deep fries his rolls, his don’t split open like mine sometimes do. I don’t fry.
10. Place rolls, evenly spaced, on a parchment paper covered cookie sheet. You can lightly oil them if you want, I don’t.
11. Bake 25-30 minutes or until rolls are crispy and starting to brown.
12. Let them sit for a few minutes before trying to move them from the cookie sheet.
13. Cooking alternative: they can be barbequed. Make sure you oil them lightly and turn them so you get all sides. I have always places them between the rungs but I’m sure you can go across as well.
14. Here are some sauces that go nicely with them:
15. Sweet Thai Chili
16. Ponzu sauce or Bragg with lemon juice and a dash of vinegar
17. Sometime I use plum sauce
18. Spicy peanut or satay sauce is nice for a change

Crock Pot Chicken Stew With Cheddar Cornmeal Dumplings

Ingredients

• 2 cups carrots, chopped
• 2 cups potatoes, chopped
• 1 large onion, diced roughly
• 4 garlic cloves, crushed
• 2 bay leaves
• 1 teaspoon sage
• 1/2 teaspoon black pepper
• 2 lbs chicken thighs, cut into 1 inch cubes
• 1 (14 ounce) can chicken broth
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1/2 cup all-purpose flour
• 1/2 cup sharp cheddar cheese, shredded fine
• 1/3 cup cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg, beaten
• 2 tablespoons milk
• 2 tablespoons butter, melted

Instructions

1. In a 4 or 5 quart slowcooker combine the carrots, potatoes, onions, garlic, bay leaves, sage and pepper and stir to combine.
2. Place chicken on top of the vegetables.
3. In a medium bowl, gradually whisk broth into soup and pour this mixture over the chicken.
4. Cover; cook on low heat for 8-10 hours or on high heat for 4-5 hours.
5. Turn slow cooker to high heat. Remove and discard bay leaves. Combine water and cornstarch and stir into stew until combined.
6. In a medium bowl combine flour, cheese, cornmeal, baking powers and salt. In a small bowl combine egg, milk and melted butter. Add egg mixture to flour mixture. Stir with a fork until just moistened.
7. Use 2 spoons to drop dough directly on top of stew. Cover and cook for 25 to 30 minutes or until a toothpick inserted into dumpling comes out clean. Do not life cover during cooking.

Sunday Gravy

Ingredients

• 12 Cloves garlic smashed
• 1 lb Italian sausage (optional)
• 2 Bay Leaves
• 2 Onions minced
• 2 ts Salt
• 1 ts Black Pepper freshly ground
• 1/4 c fresh parsley leaves Minced
• 2 1/2 lb Spareribs separated into ribs, or short ribs, up to 3
• 1 lb Pasta such as spaghetti, penne, or rigatoni per 2 cups of sauce
• 1 Meatballs Recipe
• 4 28-oz cans Peeled plum tomatoes in liquid
• 1/3 c Olive oil plus extra for tossing
• 1 Braciole recipe
• 1/4 c fresh oregano leaves Minced

Instructions

1. In a casserole or stockpot, combine the ribs with enough cold water to cover by 2 inches. Bring to a boil and simmer for 20 minutes. Drain. In a 10-quart casserole set over moderate heat, warm the oil and cook the onions and garlic, stirring frequently, for 5 minutes. Add the ribs, braciole, and sausage and cook until theyre browned, 6 to 8 minutes. Add the tomatoes, herbs, and salt and pepper. Bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, for 1 hour. Add the meatballs and cook for 1 to 1 1/2 hours more. The longer the cooking time, the more concentrated the gravy will be. When the gravy is almost done, cook the pasta according to the package directions, until al dente. Drain. Remove all of the meat from the sauce and put on a platter. Pour some of the sauce into a gravy boat to serve on the side. Add the pasta to the remaining sauce and toss with a little oil. Yield: 10 cups Per serving: 6048 Calories (kcal); 388g Total Fat; (58% calories from fat); 248g Protein; 374g Carbohydrate; 894mg Cholesterol; 8162mg Sodium Food Exchanges: 23 Grain(Starch); 26 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 61 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9400 Converted by MM_Buster v2.0n.

Crock Pot New England Boiled Dinner

Ingredients

• 6 medium potatoes, peeled and quartered
• 6 medium carrots, cut into 2 inch lengths
• 1 large onion, quartered
• 3 garlic cloves, minced
• 3 -3 1/2 lbs corned beef brisket
• 2 teaspoons dried dill seed
• 1 teaspoon dried rosemary, crushed
• 2 (14 ounce) cans beef broth
• 1 small cabbage, cut into 8 wedges

Instructions

1. In a 5 to 6 quart slow cooker, combine potatoes, carrots, onion, and garlic.
2. Trim the fat from the brisket and if necessary, trim the brisket to fit into the slow cooker. (Do not use the seasoning package if one comes with the brisket). Place the brisket on top of the vegetables; sprinkle with dill seed, rosemary, and 1/2 teaspoon of salt. Pour the broth over the brisket.
3. Cover and cook on low setting for 11 to 12 hours or on high for 51/2 to 6 hours.
4. If using low setting, turn cooker to high and add the cabbage wedges; cover and cook for 30 to 60 minutes more or until the cabbage is tender.
5. Transfer meat to a cutting board and thinly slice the meat across the grain. Place meat slices on a serving platter. Using a slotted spoon, transfer the vegetables to the serving platter and serve.

Spinach Artichoke Enchiladas

Ingredients

• 3 TBS Olive oil
• 3 TBS Flour
• 2 tsp Chili powder
• 1 tsp Cumin
• 1/2 tsp Garlic powder
• 1/4 tsp Dried oregano
• 1/4 tsp Salt
• 1/8 tsp Cinnamon
• 2 TBS Tomato paste
• 2 cup veggie borth
• 1 tsp apple cider vinegar
• black pepper to taste
• 2 TBS Olive oil
• 1 cup Red onion 1 small red onion, chopped
• 1/4 tsp Salt
• 4 cloves Garlic minced
• 1 cup Artichokes drained and quartered; jarred or defrosted fozen
• 1 can green chilis drained, 4-ounce can
• 12 ounces Baby spinach
• 1 can Black beans drained and rinsed; 15-ounce can
• 1/4 cup Sour cream
• black pepper to taste
• toritillas 6 pack, 8-inches
• 1 cup Monterey jack cheese shredded

Instructions

1. Preheat oven to 400F.
2. Measure the flour and spices into a small bowl and place your tomato paste near the stove. In a medium-sized pot over medium heat, warm the oil until shimmering (it should be warm enough that the spices sizzle on contact). Pour in the flour and spice mixture. While stirring constantly with a whisk, cook until fragrant and slightly deepened in color, about 1 minute.
3. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
4. Bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer, whisking often, for about 5 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will further thicken as it cools.)
5. Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Set aside.
6. To make your enchiladas, lightly grease a 13 by 9-inch pan.
7. In a large skillet, warm 2 tablespoons olive oil over medium heat. Once the oil is shimmering, add the chopped onion and ¼ teaspoon salt. Cook, stirring often, until the onion is tender and translucent, about 4 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
8. Add the drained artichokes and green chilis to the skillet, then add a few large handfuls of spinach. Cook, stirring and tossing frequently, until the spinach has wilted. Repeat with remaining spinach. Continue cooking, stirring frequently, until the pan is no longer wet with excess moisture.
9. Remove from heat and transfer the mixture to a bowl. Stir in the drained black beans and sour cream. Season to taste with salt and pepper.
10. Pour ½ cup enchilada sauce into your greased baking pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup spinach artichoke mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down against the edge of your pan. Repeat with remaining tortillas and filling.
11. Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the very ends of the enchiladas bare. Sprinkle shredded cheese evenly over the enchiladas.
12. Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 5 minutes, until sufficiently golden and bubbly.
13. Remove from oven and let the enchiladas cool for 10 minutes.

Slow Cooker Overnight Breakfast Casserole

Ingredients

• 2 packages (12 ounces each) JOHNSONVILLE® Vermont Maple Break
• 1 cup chopped green onions
• 1 medium red bell pepper chopped
• 1 can (4 ounces) diced mild green chilies
• 1/4 cup chopped fresh cilantro
• 1 package (30 ounces) frozen shredded hash browns
• 1-1/2 cups (6 ounces) shredded Cheddar cheese
• 12 eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Instructions

1. Cook sausage according to package directions; cut into small pieces and set aside.
2. In a bowl, combine the green onions, bell pepper, chilies and cilantro; set aside.
3. Spray a 5- or 6-qt. slow cooker with cooking spray. Layer a third of the hash browns, sausage, green onion mixture and cheese. Repeat layers twice.
4. In a large bowl, whisk the eggs, milk, salt and pepper; pour over casserole.
5. Cover and cook on low for 7-8 hours or until a thermometer inserted into the center reads 160°F.

Weeknight Lasagna Toss Recipe

Ingredients

• 1 lb. lean ground beef
• 1 green pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 jar (26 oz.) spaghetti sauce
• 1-2/3 cups water
• 1/4 cup KRAFT Zesty Italian Dressing
• 12 oven-ready lasagna noodles, broken into quarters
• 1 cup KRAFT Shredded Mozzarella Cheese
• 1/4 cup KRAFT shredded Paremesan Cheese

Instructions

1. BROWN meat in large saucepan or skillet; drain.
2. ADD pepper, onion and garlic and saute for 5 more minutes until onions and peppers are softened. ADD spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.
3. COOK on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheeses; cover. Let stand 5 min. or until cheeses are melted.

Quick and Easy Pepperoni Parmesan Biscuits With Dipping Sauce

Ingredients

• 2 cups Bisquick
• 3/4 cup milk, just check after you have everything mixed together (you may want to add another teaspoon or two)
• 3/4 cup pepperoni, fine chopped (you can add a bit more if you want, about 3 oz)
• 1 tablespoon grated onion
• 1 cup Italian cheese blend, grated (I get Sargento, a blend of mozzarella, parmesan and romano, any blend should work fine, you want a b)
• 3 tablespoons melted butter
• 1 tablespoon minced garlic
• 1/2 teaspoon italian seasoning
• 3 tablespoons grated parmesan cheese
• 1 1/2 cups marinara sauce

Instructions

1. Mix -- Simply mix the Bisquick, milk, butter and then add in the garlic, onion, seasoning, cheese and pepperoni. You want a nice stiff mix so you can drop by a spoon onto a cookie sheet and they will not be too soft and fall apart. So always start with the 3/4 cup milk first, and then add a little more if needed.
2. Once mixed, drop heaping spoonfuls of the biscuit mix to a baking sheet lined with parchment paper. No clean up. You can also just spray a baking sheet with non stick spray if you want. Top each biscuit with a sprinkle of grated parmesan and bake in a 400 degree preheated oven on the middle rack until golden brown. They should take anywhere between 12 and 20 minutes depending on how big you make them.
3. Sauce -- Just reheat the sauce in the microwave or on the stove stop until warm. Serve on the side with the biscuits. Kids and adults love these. ENJOY!

Mexican Breakfast Casserole

Ingredients

• 6 poblano chile peppers about 1 1/2 pounds
• 1 teaspoon unsalted butter
• 1 1/2 pounds Mexican chorizo or other hot sausage, removed from casings and crumbled
• 1 cup chopped yellow onions
• 1/2 cup chopped red bell peppers
• 4 teaspoons minced garlic
• 4 teaspoons chili powder
• 5 corn tortillas quartered
• 10 large eggs
• 3 cups half-and-half
• 1/2 teaspoon hot red pepper sauce
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chopped green onions green tops only
• 1/4 cup chopped fresh cilantro
• 1 1/2 cups grated pepper jack
• 1 1/2 cups grated medium cheddar
• Sour Cream
• Picante Sauce

Instructions

1. Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
2. Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.
3. In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.
4. In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
5. In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
6. Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
7. Preheat the oven to 350 degrees F.
8. Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.

Hearty Turkey and Mushroom Casserole

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 tablespoon chopped garlic
• 1 cup long grain brown rice
• 1 (14 ounce) can chicken broth
• 1/4 cup water
• 1/4 teaspoon dried sage
• 4 teaspoons butter or 4 teaspoons margarine
• 1 lb shiitake mushrooms, stems removed or 1 lb white button mushrooms, sliced
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 3 cups diced cooked turkey (3/4 lb.)
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1/2 cup dry white wine
• 1/4 cup chopped fresh parsley

Instructions

1. Heat oil in a medium saucepan over medium heat.
2. Add onions and cook 5 minutes, until softened.
3. Add garlic and cook 1 minute.
4. Stir in rice.
5. Slowly add chicken broth, water and sage.
6. Bring mixture to a boil.
7. Reduce heat to low; cover and simmer 40 minutes.
8. Meanwhile, melt 1 tablespoon (3 tsp) of the butter in large nonstick skillet over medium-high heat.
9. Add mushrooms and cook until tender and liquid has evaporated, 10 minutes.
10. Stir in salt and pepper.
11. Heat oven to 400 degree F.
12. Grease bottom of shallow 2-quart baking dish with remaining 1 teaspoon butter.
13. Spoon rice into dish and top evenly with turkey.
14. Spoon mushrooms over turkey.
15. Whisk together soup and wine in bowl; pour over top of mushrooms.
16. Bake casserole until sauce is hot, 25 to 30 minutes.
17. (If top becomes too dark, cover loosely with foil during last 15 minutes of baking.) Sprinkle top with parsley.
18. Makes 6 servings.

Slow Cooker Turkey Black Bean Chili - OAMC Freezer to Crockpot

Ingredients

• 1 lb ground turkey
• 14 1/2 ounces tomato sauce
• 30 ounces black beans, drained & rinsed
• 14 1/2 ounces petite diced tomatoes, undrained
• 1 1/2 cups frozen corn
• 2 tablespoons garlic, minced
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 1/2 teaspoons oregano
• 1/4 teaspoon crushed red pepper flakes
• shredded cheese, not needed until day of prep (your choice)
• corn chips, not needed until day of prep (your choice)
• sour cream (optional, not needed until day of prep)

Instructions

1. Brown ground turkey in a pan.
2. Add cooled meat & all ingredients to gallon freezer bag.
3. Thaw bag (in bowl) in refrigerator overnight. Empty ingredients into crockpot.
4. Cook on low 6-8 hours. Serve with shredded cheese & chips topped w/ sour cream if desired.

Fish Piccata With Crispy Smashed Potatoes (15 Minute Meal)

Ingredients

• 2 pieces firm white fish fillets ((around 150 - 200g / 5 - 7 oz each) (with or without skin, your choice) (see notes))
• 6 baby / chat / new potatoes ((about the size of a golf ball) (see notes))
• 7 oz / 200 g green beans (, trimmed)
• 1 tbsp fresh parsley (, finely chopped)
• 2 tbsp olive oil
• 3 tbsp plain flour
• 1 tsp salt
• Black pepper
• 1/3 cup white wine
• 1/2 cup water
• 1 - 2 tbsp fresh lemon juice ((adjust to your taste))
• 2 tbsp butter
• 1 tbsp baby capers ((canned))
• Salt and pepper

Instructions

1. Cook the potatoes in the microwave for 2 minutes, turn potatoes, then cook for another 1 1/2 - 2 minutes. You will be able to tell by squeezing them if they are ready. Don't worry if the skin bursts, you are smashing them anyway.
2. Use the side of a knife, meat mallet or your hand (covered with a dish cloth) and smash each potato so they are flattened to around 1.5cm/ 0.5" thick with a flattish surface. Sprinkle with a pinch of salt.
3. Meanwhile, combine flour, salt and pepper on a plate and dredge each side of the fish in the flour mixture. Shake off excess flour.
4. Heat olive oil in a non stick pan over high heat. Place fish and potatoes in the pan. Press the potatoes down lightly with a spatula to help it crisp up.
5. Cook the first side of both the fish and potatoes for around 2 minutes until golden brown, then turn. Make sure the potato is crispy and brown.
6. Cook the other side of the fish for 1 1/2 minutes (also see notes for fish cooking time). Then remove from the pan onto a plate and cover loosely with foil.
7. Give the potatoes another 30 seconds to 1 minute to make it nice and brown and crispy, then remove from the pan.
8. Turn heat down to medium high.
9. Add wine and water to the pan. Scrape the brown bits off the bottom of the pan and mix it in. When the liquid comes to a rapid simmer, add the beans.
10. Shake the pan occasionally to help the beans cook evenly. Cook the beans in the liquid for around 1 1/2 minutes until "tender crisp" (i.e. cooked but still crisp) and remove from pan. If the liquid reduces too much while cooking the beans (which might be the case if you are using a very large heavy based pan), just add a splash of water.
11. Remove pan from heat. By the time you remove the beans, there should just be a bit of sauce left at the bottom of the fry pan, not even covering the entire base of the fry pan.
12. Add lemon juice then stir through butter and capers. Adjust seasoning to taste with salt and pepper.
13. To Serve
14. Place half the beans on each plate and place 3 potatoes on top. Top with a piece of fish. Spoon over the Sauce onto each fish and scatter with parsley. Serve immediately.

Dinner-Half-Hour Chili

Ingredients

• 4 tablespoons vegetable stock
• 3 Onions chopped
• 1 carrot chopped
• 1 tablespoon minced jalapeno pepper (fresh or canned)
• 2 garlic cloves minced
• 3 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 can tomatoes (28-ounce); chopped with their juice
• 1 can tomatoes (14-ounce); chopped with their juice
• 1 teaspoon brown sugar
• 2 cans red kidney beans - 15-ounce cans; drained and rins
• 0.33 cup fine or medium-grain bulgur
• 0.5 cup nonfat plain soy yogurt
• 1 cup chopped scallions
• 0.25 cup chopped fresh cilantro or parsley

Instructions

1. In a Dutch oven or a large saucepan, heat the vegetable stock over medium heat. Add the onions, carrot, jalapeno peppers, garlic, chili powder, and cumin. Braise, covered, for 5 to 7 minutes, or until’ the onions and carrots are soft.
2. Add the tomatoes with their juice and the sugar; cook for 5 minutes over high heat. Stir in the beans and bulgur, and reduce heat to low. Simmer the chili, uncovered, for 15 minutes, or until thickened.
3. Serve with yogurt, scallions, and cilantro or parsley on the side.

Crock Pot Cabbage Roll Casserole

Ingredients

• 1 1/2 pounds lean ground beef
• 1 cup diced onion
• 1/2 cup diced green bell pepper
• 2 garlic cloves minced
• 2 (14-ounce) cans fire-roasted diced tomatoes undrained
• 1 (15-ounce) can tomato sauce
• 1 can condensed tomato soup
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1 beef bouillon cube crumbled
• 3/4 cup long grain white rice uncooked
• 1 medium head cabbage coarsely chopped
• 1/2 cup water
• 1 1/2 cups shredded mozzarella cheese

Instructions

1. Place a large nonstick pan over medium-high heat. Add ground beef, onion, and bell pepper. Crumble the beef. When there is almost no pink left, add garlic and cook for 1 minute.
2. Add diced tomatoes, half the tomato sauce, half the tomato soup, and all of the Worcestershire sauce, salt, pepper, thyme, and bouillon cube. Stir to mix.
3. Mix in the rice and remove from heat.
4. Transfer half of the meat mixture to a 6-quart slow cooker. Layer half the cabbage on top. Repeat layers.
5. Mix the remaining tomato sauce and tomato soup together with the water. Pour over cabbage.
6. Place lid on crock pot and set to cook on LOW for 5 hours.
7. Remove lid and sprinkle cheese on top. Place lid back on for 10 minutes to melt the cheese.

Rich Mans slow Cooker Chili

Ingredients

• 5-6 lbs Prime Rib (or a good cut of steak) Diced and already cooked before adding
• 1/2 lb Hamburger Very Lean I used 90% lean
• 1 stick Butter
• 2 Large cans Crushed tomatoes
• 1 can tomatoes paste
• 1 can Diced Tomatoes
• 1 large sweet onion
• 1 large pepper (I used red but you can use green)
• 1 stalk celery Cut very thin
• 2 small cans Canned mushrooms stems and pieces strained
• 2 cloves garlic finely chopped
• 1 teaspoon chopped garlic from a jar
• 1 teaspoon Garlic powder
• 1 teaspoon ground all spice
• 1 teaspoon Badia Complete seasoning (found in dollar store or Walmart)
• 1 teaspoon Sazon seasoning
• 1 teaspoon Chili powder
• 1 teaspoon Cayenne pepper
• 1 teaspoon Montreal steak seasoning
• 1 teaspoon Weber Orleans Cajun Seasoning
• 1/4 cup Lemon Juice
• 1/4 cup Apple Cider Vinegar
• 1/2 cup Italian dressing
• 1/2 cup Hot Sauce (use your favorite brand)
• 1 kit Caroll Shelby's Chili Kit (this kit contains more chili powder and a nice Blend of additional seasonings....DO NOT ADD SALT UNTIL
• 1 can beer

Instructions

1. Rich Man's Slow Cooker Chili
2. -6 Quart Cooker or larger
3. -Cook your hamburg in skillet- drain
4. -Your Prime rib should already be cooked (you can either use a leftover prime rib roast, or to cook it real fast do it 5 mins on each side in a skillet with butter and garlic). You just want it cooked for safety reasons it does not have to be well done.)
5. -Turn crock pot on High and add all your ingredients leaving meat to last
6. -Cook on High a minimum of 4 hours (the longer the better I usually do at least 6-8)
7. -The last Hour add your can of beans and another Half a clove of garlic, now is to time to add salt to taste remember all the flavors intensify the longer it sits and by the next day.
8. -Top with Cheese and Sour Cream and Fritoes, or serve over rice or ditalini pasta
9. Enjoy!

Cornbread Waffles with Crockpot Chili

Ingredients

• 1 pound extra lean ground turkey
• 1/2 tsp olive oil
• 1 large white/yellow onion diced
• 1 can low sodium whole pealed tomatoes
• 1 can sugar free tomato sauce
• Serrano chiles dice, to taste
• 1 packet chili seasoning
• 1/2 packet beefy onion soup mix
• 1 clove garlic
• 1 1/2 cans black beans
• 1 cup whole wheat flour
• 1 cup cornmeal
• 1/4 cup splenda
• 1 tsp baking soda
• 3/4 tsp salt
• 1 cup plain nonfat yogurt
• 2 eggs beaten
• milk until mix thin enough
• shredded lettuce
• grated cheese
• 1 tomato diced
• salsa
• jalapenos
• olives

Instructions

1. Chili:
2. Brown turkey in olive oil.
3. Put all ingredients (through black beans) in crockpot.
4. Cook on high 5-8 hours.
5. Cornbread:
6. Mix dry cornbread ingredients (flour, cornmeal, splenda, baking soda, salt).
7. Stir in yogurt and eggs until well blended, don't over mix.
8. Add milk until mix is thin enough.
9. Cook cornbread in waffle iron.
10. Top waffles with chili and other toppings (lettuce, cheese, tomato, salsa, jalapenos, olives) and serve.

Dinner in a Pumpkin (Beef)

Ingredients

• 1 6-8# Pumpkin
• 1.5-2 # Ground Beef
• 1 medium Onion Diced
• 1-2 stalks Celery Sliced evenly at a diagonal
• 1 can Cream of Mushroom soup (condensed)
• seasoning as desired

Instructions

1. Preheat oven to 350.
2. Rinse any garden dirt off your pumpkin, and towel dry. Cut stem down, if present. No stem is OK, but more than 3 or 4" will burn in the oven. Cut a ~6" circle in/around the top of your pumpkin. Hold your knife at about a 45 degree angle, as this will be your "lid," and you want it to be able to sit on its "base." Scrape the guts out, save the seeds to roast, if desired. Put the pumpkin in a baking dish that is slightly larger than the pumpkin itself.
3. Brown ground beef and onion. Add celery, stir and cook until celery starts to go clear. Add desired seasonings (salt, pepper, beef bouillon, etc. Be careful. You only need about half of what you'd normally use). Remove from heat and put the mixture in the prepared pumpkin. Pour the Cream of Mushroom soup over the ground beef mixture, and put the "lid" back on the pumpkin.
4. Bake your stuffed pumpkin for an hour or so. Remove from the oven; serve with rice or fresh bread. Let each person serve themselves, scooping out as much or as little pumpkin as they like.
5. To store leftovers (if there are any), replace the "lid," cool, cover, and put the whole dish in the fridge. Warm individual servings in the microwave.
6. Optional variations: Add other vegetables, to taste. Substitute cubed chicken and cooked bacon for the ground beef. Serve in fresh bread bowls. Add 6-8oz. fresh sliced mushrooms. Get creative with garnish, especially for kids.

Classic Lasagna

Ingredients

• 2 medium onions, chopped
• 2 tablespoons olive oil, divided
• 4 garlic cloves, minced
• 1 pound lean ground beef
• 1 (14.5-oz.) can basil, garlic, and oregano diced tomatoes
• 2 (6-oz.) cans tomato paste
• 1 (8-oz.) can basil, garlic, and oregano tomato sauce
• 1 bay leaf
• 1 teaspoon Italian seasoning
• 1 ¼ teaspoons salt, divided
• ¾ teaspoon pepper, divided
• 12 lasagna noodles, uncooked
• 8 cups boiling water
• 1 (16-oz.) container ricotta cheese
• 2 large eggs, lightly beaten
• ¼ cup grated Parmesan cheese
• 2 (6-oz.) packages part-skim mozzarella cheese slices
• Garnish: chopped fresh parsley

Instructions

1. Sauté onion in 1 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Add beef, and cook, stirring occasionally, 10 minutes or until beef crumbles and is no longer pink. Drain beef mixture, and return to skillet. Stir in diced tomatoes, next 4 ingredients, 1 tsp. salt, and 1/2 tsp. pepper; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, 30 minutes. Remove and discard bay leaf; set meat sauce aside.
2. Place lasagna noodles in a 13- x- 9-inch pan. Carefully pour 8 cups boiling water and remaining 1 Tbsp. olive oil over noodles. Let stand 15 minutes.
3. Stir together ricotta cheese, eggs, Parmesan cheese, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper until blended.
4. Spoon half of the meat sauce mixture in a lightly greased 13- x 9-inch baking dish. Shake excess water from noodles, and arrange 6 noodles over meat sauce; top with half of ricotta mixture and 1 package mozzarella cheese slices. Repeat layers once.
5. Bake, covered, at 350° for 55 minutes. Uncover and bake 10 to 15 more minutes or until bubbly. Let lasagna stand 10 minutes before serving. Garnish, if desired.

SoCal One Dish Breakfast

Ingredients

• 3-4 medium potatoes cut into 1/2 inch chunks
• 1 15 oz can mexican stycan tomatoes
• 1/2 Green bell pepper cut into 1/2 inch chunks
• 5 Eggs
• 1/2 pound ground turkey (or any meat)
• Salt & pepper
• Cumin
• 1 tablespoon Oil vegetable or olive oil

Instructions

1. Preheat the oven to 350 degrees. Cut up the potatoes into 1/2 inch chunks and put them in the bottom of a pan, I used a 9x9 square pan, aoil coat withtablespoon sprinkle on salt and pepper just enough to taste, sprinkle on the cumin just as you would salt or pepper. Strain out the tomatoes from the juiced reserve both separately, then pour half of the juice into the potaoes. Bake for 40 mins. Then add the cut green bell pepper on top and bake for an additional 20-30 minutes or until the potatoes are almost done. Whisk 5 eggs and pour over the potatoes and peppers. Then sprinkle on the ground turkey (or beef, chicken, sausage, etc) and place the tomatoes that you reserved on top. Bake until the eggs are set and don't appear runny. You could also add crushed red pepper to the poatoes at the beginning if you like more spice :]
2. I make this the night before, refrigerate and then pop in the oven in the morning and serve. You could also top with sour cream and your favorite salsa and serve with warm tortillas. A crowd pleaser!

Fettuccine Alfredo with Broccoli Casserole

Ingredients

• 2 cups Broccoli Cooked
• 8 ounces Fettuccine Pasta Cooked
• 2 tablespoons All-Purpose Flour
• 2 cups Milk
• 2 tablespoons Butter
• 2/3 cup Ricotta Cheese
• 1/2 cup Parmesan Cheese Grated
• 2 tablespoons Parsley Fresh, Chopped
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper Coarsely ground

Instructions

1. Steam, microwave or otherwise cook the broccoli until it is tender.
2. Boil fettuccine pasta according to package directions until al dente, drain.
3. In a saucepan, over medium heat, melt the butter. Add flour and stir constantly for 1 minute. Gradually add milk, stirring with a whisk until all milk is blended with the flour mixture. Cook over medium heat until the sauce thickens, continuing to stir. Add the ricotta cheese, parmesan cheese, parsley, salt, and pepper. Mix cheese sauce, broccoli and pasta in a serving dish, garnish with additional parsley.

Breakfast Week 1 Monday Clean Eating

Ingredients

• 1 cup Greek Yogurt
• 1/2 Apple chopped
• 1 tablespoon flaxseeds
• 1 tablespoon Raisins
• 1/4 teaspoon Cinnamon

Instructions

1. Mix and serve

Crab Stuffed Chicken Breasts Recipe

Ingredients

• 6 boneless skinless chicken breasts
• 1/2 cup white onion chopped
• 1/2 cup celery chopped
• 3 tablespoons butter
• 3 tablespoons dry white wine
• 7-1/2 ounce can flaked crabmeat
• 1/2 cup herb stuffing mix
• 2 tablespoons all purpose flour
• 1/2 teaspoon paprika
• 1 package hollandaise sauce
• 3/4 cup milk
• 2 tablespoons dry white wine
• 1/2 cup shredded Swiss cheese
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Pound chicken to flatten then sprinkle with salt and pepper.
2. Cook onion and celery in butter until tender then remove from heat.
3. Add 3 tablespoons wine, crab and stuffing mix then toss and divide mixture among breasts.
4. Roll up and secure.
5. Combine flour and paprika then coat chicken well and place in rectangular baking dish.
6. Drizzle with 2 tablespoons butter then bake uncovered at 375 for 1 hour.
7. Blend hollandaise sauce mix and milk then cook stirring until thick.
8. Add remaining wine and cheese then stir until cheese melts and serve over chicken.

Easy Chicken Stir-Fry

Ingredients

• 1 teaspoon chili oil
• 2 cloves garlic, minced
• 1 tablespoon minced ginger
• 3 spring onions (washed, white parts sliced very thin and green sections reserved)
• 3 tablespoons soy sauce
• 3/4 cup water
• 3/4 cup unsalted cashews
• 2 tablespoons peanut oil (or as needed, for stir-frying)
• 1 1/2 pounds chicken breast, cut into 1 to 2-inch pieces
• 1 pound mushrooms (stems removed, cut into large pieces)
• 1 cup carrots (sliced into 2- to 3-inch strips)
• 1 can water chestnuts
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

1. Gather the ingredients.
2. To prepare the sauce, combine the chili oil, garlic, ginger, spring onions, soy sauce, and water in a bowl and set aside.
3. In a dry wok over medium heat, add the cashews. Toast for about 1 minute, stirring continually until toasted slightly (do not burn). Remove the cashews and set aside.
4. Heat the peanut oil in the wok. Add the chicken and stir-fry until lightly browned and no longer pink, about 5 to 6 minutes. Remove the chicken and put it on a plate.
5. Stir fry the mushrooms, carrots, and water chestnuts for about 3 minutes.
6. Add the cooked chicken, cashews, and stir-fry sauce. Stir well. Cover the wok and let the ingredients cook for about 3 minutes.
7. Add the cornstarch and water mixture, stirring until thickened. Remove from the heat.
8. Serve and enjoy!

Super Simple Broccoli and Chicken (or shrimp) Alfredo

Ingredients

• 1 package fettuccine
• 1 lb uncooked chicken, sliced into bite sized pieces or 1 lb shrimp
• 3 cloves garlic
• 1/2 cup butter
• 1/2 cup parmesan cheese
• 8 ounces cream cheese, cubed
• 1 cup milk
• 1 package frozen broccoli
• 1/2 teaspoon salt
• 1 dash pepper

Instructions

1. Cook Broccoli according to package directions.
2. Cook Fettuccini to package directions.
3. In a large Skillet over medium heat saute chicken (or shrimp and garlic in butter).
4. Remove and keep warm.
5. In same skillet, over medium heat combine cream cheese, milk and parmesan cheese.
6. Cook until cheeses are melted and smooth.
7. Stir in Broccoli, chicken (or shrimp) salt and pepper.
8. Drain Fettuccini and top with mixture.

Sunday Salmon Casserole

Ingredients

• 4 medium potatoes, thinly sliced
• 2 medium onions, chopped
• 2 tablespoons butter
• 1/4 lb lox, cut into pieces
• 2 tablespoons fresh dill, minced
• salt and pepper
• 1/2 lb fresh salmon steak
• 1 tablespoon fresh lemon juice
• 6 ounces cream cheese, cubed
• 4 eggs
• 1 1/4 cups milk
• sweet Hungarian paprika

Instructions

1. Boil the potato slices for 5 minutes (they will not be fully cooked). Drain and set aside.
2. Saute the onions in the butter until translucent. Add the lox and dill, sauteing for a few more minutes. Salt and pepper to taste.
3. Sprinkle the salmon steak with lemon juice and steam it for 5-8 minutes. It should flake easily.
4. Preheat the oven to 375°F.
5. Skin and bone the salmon and break into chunks. Stir fresh salmon and lox mixture in a large bowl.
6. Grease a 9 x 9 inch baking dish, and cover the bottom of the pan with the potatoes.
7. Layer the cream cheese cubes on top of the potatoes, then layer on the salmon mixture.
8. Mix together the eggs and milk with salt and pepper and pour it on top of the other ingredients.
9. Dust the top with paprika.
10. Bake until firm and golden, about 40 minutes. Cut in squares and serve.

beef, broccoli and cheese weeknight dinner

Ingredients

• 1 pound lean ground beef
• brocolli florets
• sliced yellow onion
• white or brown rice
• boursin cheese

Instructions

1. sauce ground beef and drain. set aside. sauce broccoli florets and sliced yellow onion. season with salt and pepper. add the ground beef back in. add the cheese. cover with lid to melt cheese. mix it all together and serve over rice or quinoa.

Holiday Lasagne with Roasted Vegetables And Pesto Pt 1

Ingredients

• 2 tb olive oil
• 1 1/2 lb Sliced zucchini; 1/2-inch
• 1/4 ts Nutmeg; freshly grated
• 2 tb Finely chopped fresh parsley
• 1 1/4 lb Mushrooms; quartered
• 2 c Hot whole milk
• 3/4 lb Muenster cheese; thinly
• 1 c Parmesan cheese; freshly
• 2 lg Red bell peppers; 1-inch
• 1/2 c Pesto sauce; your choice
• 3 lg Eggs
• 1 lb Lasagna noodles
• Salt and white pepper; to
• 1/3 c Parmesan cheese; freshly
• 2 lg Leeks with white and pale
• 3 tb All-purpose flour
• Salt and white pepper; to
• Fresh or dried; green or
• Salt and black pepper; to
• 3 tb Unsalted butter
• 1 1/2 lb Ricotta cheese
• And diced

Instructions

1. ROASTED VEGETABLES: Clean the vegetables, being careful to remove the sand from the leek rings. Preheat the oven to 450F. In a large roasting pan, combine the oil, zucchini, peppers, leeks, and mushrooms and toss to coat all the ingredients. Roast vegetables until softened, about 45 to 50 minutes, turning occasionally to keep them from sticking. (Note - water may accumulate in the pan: drain excess and continue to roast.) Transfer the vegetables to a mixing bowl, cool, and season with salt and pepper. Gently toss the vegetables with the pesto, taste for seasoning, and set aside. WHITE SAUCE: Melt the butter in a heavy medium saucepan over medium heat. Off the heat, whisk in the flour until blended. Return the pan to the heat and cook the flour for 2 minutes, whisking continuously until it is bubbly but the mixture has not changed color. Remove from the heat and gradually whisk in the hot milk, beating to prevent lumps from forming. Return to the heat and bring to a boil. Reduce the heat to low and whisk until thickened about 10 minutes. Season with salt, pepper, and nutmeg and taste for seasoning. Cover with plastic wrap. Set aside. RICOTTA-CHEESE LAYER: Combine the ricotta, eggs, Parmesan, parsley, salt, and pepper in a medium mixing bowl and mix well. NOODLES: cook in a large pot of salted boiling water (10 minutes for dried, 3 to 4 minutes if fresh), until just al dente. Drain and place the pasta in a mixing bowl; cover with lukewarm water. When the noodles are tepid, lay them in a single layer on paper towels to dry. Blot the pasta dry and set aside. LAYERING: To assemble the lasagne, spread half of the white sauce in the bottom of a deep 13-inch-long ovenproof lasagne pan. Top the sauce with one third of the noodles, then half of the vegetable pesto mixture, then half the ricotta-cheese mixture. On top of the ricotta cheese mixture, place half of the Muenster. Continue building the lasagna with the second third of noodles, the remaining white sauce, the remaining vegetables, and the last third of the noodles. Add the second half of the ricotta-cheese mixture, the remaining Muenster, and then sprinkle the 1/3 cup Parmesan evenly on top. With a serrated knife, cut the lasagne into equal squares (9 or 12), which will help when you serve it. NOTE - The lasagne can be prepared up to 2 days ahead to this point. Seal in plastic wrap or aluminum foil and refrigerate. Bring to room temperature and bake. It may also be frozen at this stage. Bake it in a 375F above without defrosting for about 1 hour or until piping hot in the center. Meanwhile PREHEAT OVEN to 375F. BAKE for about 45 minutes or until piping hot and bubbling throughout. Cut into squares and serve immediately. PANTRY: Commercially prepared pesto sauces are available in a variety of bases: basil; mixed-herb; herb with vegetable; and sun-dried tomato. Any would be suitable. SOURCE: The California Cook, by Diane Rossen Worthington (Bantam 1994). continued in part 2

Rustic Sourdough Salad With Feta

Ingredients

• 1/3 lb of day old sourdough bread (even used Pita) or 1/3 lb your choice bread, torn into chunks (even used Pita)
• 3 large ripe grape tomatoes
• 1 seedless cucumber, cut into 1/2 inch chunks
• 8 cups of your favorite greens
• 3/4 cup of thinly sliced red onion ring, cut in half
• 1 (6 ounce) package crumbled feta cheese (garlic & herb or your choice)
• 1/3 cup of your favorite olives (your choice) or 1/3 cup sweet pepper, cut in half lengthwise (your choice)
• meat, if desired
• 1/8 cup Italian salad dressing (or your favorite)

Instructions

1. PLACE: bread chunks in bottom of salad bowl.
2. Top with greens.
3. TOSS: tomatoes, cucumber, onion, cheese and olives.
4. Place over greens.
5. Refrigerate.
6. POUR: dressing over salad just before serving;toss lightly.
7. MAKES: 6 to 8 servings PREP TIME: 20 min plus refrigerating time.

Easier Chicken and Dumplings

Ingredients

• 5 cups chicken broth homemade
• 2 pounds boneless chicken breasts
• 5 tablespoons butter
• 4 carrots peeled and sliced 1/4" thick
• 1 large onion chopped fine
• 1 teaspoon salt
• 3 cloves garlic minced
• 6 tablespoons rice flour
• 3/4 cup Dry sherry
• 1/3 cup Heavy cream
• 1/2 teaspoon Dried thyme
• 2 Bay leaves
• 1/2 teaspoon pepper
• 1 1/2 cup Frozen Peas
• 4 tablespoons Fresh parsley minced
• 2 cups sprouted spelt
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/3 cup Heavy cream

Instructions

1. For the stew bring broth to simmer in dutch oven over high heat. Add chicken and return to simmer. Cover, reduce heat to medium-low, and simmer until chicken is just cooked, about 10 minutes. Transfer chicken to plate and tent loosely with foil. Transfer broth to large bowl.
2. Return empty dutch oven to medium-high heat, and melt butter. Add carrots, onion, and salt. Cook until softened, about 7 minutes. Stir in garlic and cook 30 seconds. Stir in flour and cook stirring for 1 minute. stir in sherry, scraping up browned bits. Stir in reserved broth, cream, thyme, bay leaves, and pepper and bring to boil. Cover, reduce heat to low and simmer until stew thickens, about 20 minutes.
3. For the dumplings, stir flour, baking powder, and salt in a large bowl. Stir in cream until incorporated (dough will be very thick and shagge)
4. To finish, discard bay leaves and return stew to rapid simmer. Shred reserved chicken and add to stew along with accumulated juices, peas, and 3 tbs parsley. Using an ice cream scoop, drop golf ball sized dumplings onto stew about 1/4 inch apart (you should have 16-18 dumplings) reduce heat to low, cover and cook until dumplings have doubled in size, 15 to 18 minutes. Garnish with remaining parsley. Serve.

Barbecue Chicken Meatball Appetizers Recipe

Ingredients

• 1 pound ground chicken
• 2/3 cup corn-bread crumbs or bread crumbs
• 1 egg
• 1 teaspoon chili powder
• 1 small onion, grated and drained
• 1/2 teaspoon paprika (optional)
• 1 teaspoon kosher salt
• 2 tablespoons applesauce
• 2 tablespoons olive oil
• 1 cup barbecue sauce or buffalo sauce

Instructions

1. 1. Combine the first 8 ingredients. Form the mixture into 1-inch balls.
2. 2. Place the oil in a wide frying pan. Add the meatballs and brown them on all sides until cooked through, 8 to 10 minutes.
3. 3. Add the barbecue sauce. Cook until it reduces and sticks to the meatballs, about 1 minute. Serve
4. ..........................................................................................................................
5. Tip: When making meatballs, keep a bowl of water nearby to dunk your hands in, so the mixture doesn't stick to your hands.
6. ........................................................................................................................
7. If you have trouble getting the chicken mixture to roll into balls, chill it for up to 30 minutes or add another 1/4 cup of crumbs.

Easy Steak Crockpot

Ingredients

• 1 pk Dry onion soup mix
• 1 cn Cream of mushroom soup
• 3/4 cn Water
• 1 sm Round steak
• Few potatoes

Instructions

1. Peel and cut potatoes in quarters. Place on bottom of pot. Cut meat in medium size pieces. Place on top of potatoes. Add onion soup mix. Pour mushroom soup over the top and add water. Cover and cook on LOW for 6 hours. Makes great gravy.

Grilled Chicken Tostadas

Ingredients

• 4 boneless skinless chicken breast halves (6-oz. each)
• 1 tablespoon fresh lime juice
• 1 tablespoon taco seasoning mix
• 1/2 teaspoon sugar
• cooking spray
• 6 flour tortillas (8-inch size)
• 6 cups packaged coleslaw mix
• 1 (7 ounce) can green chili salsa
• 4 cups tomatoes, chopped
• 1/4 cup ripe olives, sliced
• 1 1/4 cups fat-free refried beans (I prefer black bean)
• 1/2 cup feta cheese, crumbed (or cotija cheese)
• 6 tablespoons reduced-fat sour cream
• 1/4 cup fresh cilantro leaves
• 1/4 cup unsalted pumpking seeds, toasted (optional)

Instructions

1. Prepare grill, or heat a grill pan over medium-high heat.
2. Brush chicken with juice; sprinkle with taco seasoning and sugar. Place chicken on grill rack or grill pan coated with cooking spray; grill 4 minutes on each side or until chicken is done. Cool slightly. Cut chicken into 1/4 inch strips; set aside. Place tortillas on grill rack or grill pan coated with cooking spray; grill 30 seconds on each side or until golden brown.
3. Combine coleslaw with salsa; toss to coat. Combine tomato and olives; toss gently.
4. Spread about 1 tablespoons beans over each tortilla; divide chicken evenly among tortillas. Top each serving with about 2/3 cups slaw mixture, 2/3 cup tomato mixture, 4 teaspoons cheese, 1 tablespoons sour cream and 2 teaspoons cilantro. Sprinkle each serving with 2 teaspoons pumpkin seeds, if desired.

Spinach Lasagna Recipe

Ingredients

• Spinach
• 1 tablespoon table salt
• 20 ounces curly spinach (2 bags), stemmed and rinsed
• Bechamel
• 5 tablespoons unsalted butter
• 1 tablespoon unsalted butter for baking dish
• 5 large shallots , minced (about 1 cup)
• 4 medium cloves garlic , minced or pressed through garlic press (generous 1 tablespoon)
• 1/4 cup unbleached all-purpose flour
• 3 1/2 cups whole milk
• 2 bay leaves
• 3/4 teaspoon fresh grated nutmeg
• 1/2 teaspoon table salt
• 1/4 teaspoon ground black pepper
• 1 ounce grated Parmesan cheese (about 1/2 cup)
• Cheeses and Pasta
• 8 ounces whole milk cottage cheese
• 1 large egg
• 1/4 teaspoon table salt
• 12 no-boil lasagna noodles from 1 box
• 2 ounces grated Parmesan cheese (about 1 cup)
• 8 ounces Italian fontina cheese , shredded (about 2 cups)

Instructions

1. Note: Be sure to use Italian fontina rather than bland and rubbery Danish or American fontina. If it is not available, substitute whole milk mozzarella. To make the cheese easier to shred, freeze it for 30 minutes to firm it up. If fresh nutmeg is unavailable, use only 1/2 teaspoon ground nutmeg. Because the lasagna is broiled at the end of cooking to brown the surface, make sure to use a baking dish that is broilersafe.
2. 1. For the spinach: Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven or stockpot over high heat; add salt and spinach, stirring until spinach is just wilted, about 5 seconds. Using skimmer or fine-mesh strainer, transfer spinach to ice water and let stand until completely cool, about 1 minute, then drain spinach and transfer to clean kitchen towel. Wrap towel tightly around spinach to form ball and wring until dry. Chop spinach medium and set aside.
3. 2. For the bechamel:(See illustrations below): Melt 5 tablespoons butter until foaming in medium saucepan over medium heat; add shallots and garlic and cook, stirring frequently, until translucent, about 4 minutes. Add flour and cook, stirring constantly, for about 1 1/2 minutes. Do not brown. Gradually whisk in milk. Bring mixture to boil over medium-high heat, whisk in bay leaves, nutmeg, salt, and pepper. Reduce heat to low and simmer 10 minutes, whisking occasionally. Whisk in Parmesan and discard bay leaves. Transfer sauce to bowl, press plastic wrap directly against surface, and set aside.
4. 3. For the cheeses, pasta, and assembly: Blend cottage cheese, egg, and salt in food processor or blender until very smooth, about 30 seconds. Transfer to bowl and set aside. Adjust oven rack to middle position and heat oven to 425 degrees. Place noodles in 13- by 9-inch broilersafe baking dish and cover with hot tap water; let soak 5 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water and place in single layer on kitchen towel. Wipe baking dish dry and coat with remaining 1 tablespoon butter. Use rubber spatula to distribute 1/2 cup bechamel in bottom of baking dish; position 3 noodles on top of sauce. Stir spinach into remaining bechamel in bowl, mixing well to break up clumps of spinach (you should have about 4 cups spinach/bechamel mixture). Spread 1 cup spinach mixture evenly over noodles, sprinkle evenly with Parmesan, and top with 3 more noodles. Spread 1 cup spinach mixture evenly over noodles, sprinkle evenly with 1 cup fontina, and top with 3 more noodles. Spread 1 cup spinach mixture evenly over noodles, followed by cottage cheese mixture. Finish with 3 noodles, remaining cup spinach mixture, and remaining cup fontina. Lightly spray large sheet foil with nonstick cooking spray and cover lasagna. Bake until bubbling, about 20 minutes, then remove foil. Remove lasagna and adjust oven rack to uppermost position (about 6 inches from heating element) and heat broiler. Broil lasagna until cheese is spotty brown, 4 to 6 minutes. Cool 10 minutes, then cut into pieces and serve.
5. Note: Bechamel 101 Bechamel is a simple white sauce made with flour and butter (the roux) and milk. Bechamel is the base for a number of creamy dishes, including gratins, macaroni and cheese, and creamed spinach. For a proper bechamel, the flour must be adequately cooked to eliminate its raw taste and the milk slowly whisked in to prevent lumps.
6. 1. Melt butter until foaming, then whisk in flour to make a white roux. Cook roux for 1 1/2 to 2 minutes to eliminate any raw, floury flavor, but do not brown. 2. Whisking constantly, slowly add milk to roux. (There's no need to scald milk, as most recipes direct). 3. Bring sauce to low boil, whisking often, and let simmer about 10 minutes. Finished sauce should be glossy, with consistency of heavy cream.

Country Chicken Spaghetti Recipe

Ingredients

• 1 fryer chicken
• 2 cans Cream of Mushroom soup
• 2 cups grated sharp cheddar cheese
• 1/4 cup finely diced green pepper
• 1/2 cup finely diced onion
• 1-4 oz jar diced pimentos, drained
• 3 cups dry spaghetti, broken into two inch pieces
• 2 cups reserved chicken broth from pot
• 1 teaspoon Nature's Seasons Season Salt
• 1/8 teaspoon Cayenne pepper (just a shake or two)
• Salt & Pepper to taste
• 1 additional cup grated sharp cheddar cheese

Instructions

1. Rinse chicken well. Place into a large stockpot, cover with water and bring to a rolling boil. Boil for about 20 minutes, then turn down temp and simmer the chicken for about 30 minutes.
2. Remove chicken from broth, and reserve 2 cups of cooking broth in a measuring cup or bowl.
3. Pick chicken from bones, discarding most fat and skin. You'll need 2 cups of the chicken meat. You should now have a pot with broth in it, 2 cups of broth in a cup and 2 cups of shredded up chicken meat.
4. Place your broken up spaghetti pieces into the broth pot and cook until it's just al-dente. You DON'T want to over cook your noodles here.
5. Drain the al-dente noodles and place into a large mixing bowl. Add shredded chicken, seasonings, 2 cups shredded cheddar, veggies, pimiento, broth, soups.
6. Pour everything into a buttered casserole dish. I like to use a 2 1/2 quart glass pyrex, but whatever you have that fits will work.
7. To make ahead: You can make this dish ahead of time and refrigerate for up to three days, before preparing!
8. Top with remaining 1 cup cheese. Cover with foil tightly. Bake at 350 degrees for 45 minutes, or until bubbly. Remove foil and let top brown for a few minutes. Serve and enjoy!!
9. To freeze: Cover tightly and freeze for up to 3 months. To reheat: Take out of the freezer and place in fridge for 24 hours before baking. Bake as directed.
10. This is one of the most amazing dishes to prepare/freeze ahead of time. I like to make two of these and freeze one. I figure, "Hey--since I'm boiling a chicken anyway..." Plus---the flavors meld if you freeze/prepare ahead. Try this one. You'll get rave reviews!!
11. --Kn0x--

Great Party Dip

Ingredients

• 250 gram Cheddar sharp
• 125 gram Cream cheese (or Yogurt Cheese)
• 1 teaspoon Worcestershire Sauce
• 1 tablespoon Dry mustard
• 1/8 teaspoon Cayenne
• 1/3 cup Mayonnaise
• 1 Red bell pepper roasted, skin removed

Instructions

1. Mix all, save the red pepper until smooth.
2. Pulse Red pepper into the mix.
3. Done!

Ranch Pasta Salad

Ingredients

• 1 box (7.75 oz) Betty Crocker Suddenly Pasta Salad - Classic
• 1/2 cup Ranch dressing
• 1 tablespoon Lemon juice
• 3/4 cup Grape tomatoes
• 2 tablespoons Fresh basil leaves Chopped ( or 1 teaspoon dried)
• 2 cups Baby spinach leaves Or small broccoli florets
• 1/2 cup Carrots Julienne
• 1/2 cup Cucumber Halved
• 1 1/2 cup Chicken or ham Cut up, cooked (optional)
• 1/2 can Sliced black olives Drained
• 1/2 cup Red onions Diced
• 1/2 Cup Mozzarella Cubed
• 1/2 Cup Colby jack cheese Cubed

Instructions

1. Cook and drain pasta as directed.
2. In medium bowl, mix seasoning mix, dressing and lemon juice.
3. Stir in pasta with remaining ingredients.
4. Cover and refrigerate.

Slow-Cooker Chicken-Corn Chowder

Ingredients

• 6 boneless skinless chicken thighs, cut into 1-inch cubes
• 3 large new potatoes, peeled, cut into 1-inch cubes
• 3 carrots, chopped
• 3 celery stalks, chopped
• 1 red bell pepper, seeded, chopped
• 1 leek, cleaned, chopped, if desired
• 1 small onion, chopped (1/3 cup)
• 3 cups frozen corn (from two 12-oz bags)
• 1 can (4 oz) Old El Paso™ Chopped Green Chiles
• 1 package (3 oz) cream cheese, cut into cubes
• 2 cups Progresso™ chicken broth (from 32-oz carton)
• 2 cups milk
• 1 cup sherry wine
• 3 tablespoons butter
• 1 tablespoon sugar
• 1/2 cup whipping cream
• 2 tablespoons cornstarch
• Salt and pepper to taste
• 1 lb crumbled cooked bacon, if desired for garnish
• 1/2 cup chopped fresh parsley, if desired for garnish

Instructions

1. In slow cooker, mix all ingredients except whipping cream, cornstarch, salt and pepper, bacon and parsley.
2. Cover; cook on High heat setting about 4 hours or on Low heat setting 8 hours.
3. In small bowl, beat whipping cream and cornstarch with whisk until smooth. Stir into mixture in slow cooker. Cover; cook 15 minutes longer.
4. Season chowder to taste with salt and pepper. Garnish individual bowls of chowder with parsley and bacon.

Sweet/Tangy Onion, Portabella & Mozzarella Baked Stacks

Ingredients

• 2 large onions, medium slices (not too thin, you want the slices to stay together close to 1/2-inch thick, you want 8 slices)
• 8 slices fresh mozzarella cheese (fresh is key for this)
• 2 large portabella mushrooms, thick sliced (4 slices per mushroom)
• 1/2 cup italian dried breadcrumbs
• 1/4 cup fresh basil, rough chopped
• 1/4 cup parmesan cheese
• pepper
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 1/2 cup olive oil
• 1/2 teaspoon italian seasoning
• 1 teaspoon minced garlic
• 1 pinch salt
• 1 pinch pepper

Instructions

1. Marinade -- In a 13x9 pan, mix the olive oil, vinegar, honey, garlic, Italian seasoning, salt and pepper.
2. Vegetables -- Just add the vegetables to the marinade, flip each piece over so it gets marinade on each side. Just cover and set to the side. Room temp suggested. Marinade at least 30 minutes up to 2 hours.
3. Roast -- Transfer the onion slices (keep them whole) and the mushrooms to a baking sheet lined with parchment paper. Season with pepper, and bake in at 400 degree oven for about 15 minutes until they begin to get golden brown. Don't throw out that marinade -- we are using it to drizzle over the vegetables at the end.
4. Key an eye on them, the mushrooms will get done probably a few minutes before the onions. You want them both tender but not falling apart. If the mushrooms get done early, just take them out and set them off until the onions are done. They cook pretty close in time, but just watch them.
5. Filling and Cheese -- As the vegetables cook, add to a small bowl the bread crumbs and parmesan and set to the side. Then slice up your mozzarella. TIP: Use dental floss to cut fresh mozzarella, makes it very very easy and nothing to clean, just toss the dental floss.
6. Finish the Stacks -- By now your onions and mushrooms should be done. Top each onion slice with a spoon of the parmesan bread crumb mixture. Then top with a slice of the portabello. If it doesn't fit and is too big, just cut the mushroom in half and then put the two slices on top of the onion, no problem. Top the onion and mushroom with the fresh mozzarella slice.
7. Broil -- Put the stacks back in the oven on broil, on the middle shelf just to melt the cheese. It will only take a minute or two.
8. Serve -- Just top each stack with a drizzle of the reserved balsamic vinaigrette (marinade) and fresh basil. ENJOY!

Grilled Vegetable Barley risotto with Marinated Portobello

Ingredients

• 1/3 c Red wine
• 1 ts Coarsely-ground black pepper
• 1/2 c Canola oil
• 2 c Hot vegetable stock -; (to 3
• 1 Zucchini; sliced 1/4" thick
• Lengthwise
• Lengthwise
• 2 tb Butter
• 1 tb Garlic minced
• 1/4 c Thin soy sauce
• 1 c Canola oil
• Black Pepper freshly ground
• 2 c Basil leaves; save basil
• 1 c Spinach
• Salt to taste
• For garnish
• 1/2 ts Salt
• 1 tb Garlic minced
• 4 Shallots; minced
• Rings
• 1/4 c Dijon mustard
• 1 Red onion; sliced 1/4" thick
• 4 Scallions
• 1/3 c Grated Parmigiano-Reggiano
• 1/3 c Canola oil
• 1 Red bell pepper; seeded,
• 2 c Barley
• 4 lg Portobello caps; de-stemmed
• 1 Eggplant; sliced 1/4" thick

Instructions

1. Mix oil and garlic. In a large bowl, toss the oil with all the vegetables and season well with salt and pepper. On a hot grill, mark and cook the vegetables. Place all the vegetables back in same bowl and seal with plastic wrap to finish cooking. When the vegetables are cool chop everything except the scallions into small pieces and pour any leftover liquid into the vegetable stock. In a 1-quart saucier, add a little butter and saute the shallots. Add the barley and saute for 5 minutes until the barley gets a little toasty. Ladle in stock, one ladle at a time, (like making risotto). Continue adding stock until the barley gets creamy. Season. Add back the vegetables and heat thoroughly. Add the cheese. Check for seasoning. For the Marinated Portobello Steaks: Mix all together, taste for seasoning and marinate mushroom caps for 1 hour. On a very hot grill, mark and cook caps until hot in the middle. For the Basil Oil: In very salted water, blanch basil and spinach for 30 seconds, or until very soft, yet still green. Plunge in ice bath and squeeze out water. Blend at high speed and add salt and the oil. Cover blender and blend for 3 to 4 minutes or until the cup becomes warm. For Plating: In a large pasta bowl, place a mound of barley on the top half of the plate. Slice mushrooms like it was a steak. Fan out in front of barley and garnish with basil oil and basil sprig. This recipe yields 4 servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B07) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-29-1999 by Joe Comiskey - jcomiskey@krypto.net" Per serving: 1316 Calories (kcal); 103g Total Fat; (69% calories from fat); 16g Protein; 87g Carbohydrate; 0mg Cholesterol; 495mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 20 Fat; 0 Other Carbohydrates Recipe by: Ming Tsai Converted by MM_Buster v2.0n.

Double Duty: Crockpot Chicken Tacos and Tortilla Soup from the Leftovers

Ingredients

• 6 Boneless chicken breasts
• 16 oz jar Salsa
• 1/4 Cup taco seasoning or 1 packet
• 2 Cups leftover shredded chicken
• 1/2 large onion
• 1 can corn drained
• 1 can Black beans
• 1 can Diced tomatoes
• 1 can diced tomatoes with chiles
• 2-3 tablespoons tomato paste (I usually skip this because really, who has this amount without wasting the rest?)
• 2 handfuls cilantro chopped
• 1 lime squeezed
• 2 teaspoons Ground cumin
• 2 teaspoons Chili powder
• 2 teaspoons Garlic powder

Instructions

1. Crock-pot Chicken Tacos:
2. Dump chicken, taco seasoning, and salsa into the slow cooker and stir to mix up.
3. Cook on High for 4-6 hours or Low for 6-8.
4. Shred and reserve 2 cups for soup before serving.
5. Tortilla Soup from leftovers:
6. Dump everything into a pot and simmer for 30 minutes.

Monday Night Pasta - Quick and Easy

Ingredients

• 2 chicken breasts, cooked with skin and bone removed
• 1 (15 1/2 ounce) can kidney beans, rinse and drained
• 1 (14 1/2 ounce) can diced tomatoes
• 1 cup frozen peas
• 3 cups macaroni, dry (I use whole wheat)
• 2 tablespoons Mrs. Dash tomato basil garlic seasoning (Italian Medley)
• 1 tablespoon Mrs Dash's extra spicy seasoning
• 1 tablespoon olive oil

Instructions

1. Boil the macaroni according to package directions. While that is going, preheat a large skillet.
2. Dice the chicken and add the olive oil and chicken to hot skillet. Toss with a bamboo spoon for a few minutes or until chicken is starting to brown.
3. Add the diced tomatoes (with juice), drained and rinsed kidney beans, and frozen peas to the chicken. Cover and bring up to a simmer.
4. Remove lid, add seasoning and stir in the macaroni.
5. Serve immediately.

Veggie Pizza Squares (Makeover - Light)

Ingredients

• 2 (8 ounce) tubes refrigerated reduced-fat crescent rolls (you won't use all of them)
• 1 (8 ounce) package low-fat cream cheese
• 1 (8 ounce) package fat free cream cheese
• 1/2 cup plain yogurt
• 1/3 cup low-fat mayonnaise
• 1/4 cup nonfat milk
• 1 tablespoon dill weed
• 1/2 teaspoon garlic powder or 1/2 teaspoon garlic salt
• 1 cup shredded carrot
• 1 cup fresh cauliflower floret, chopped
• 1 cup fresh broccoli florets, chopped
• 1 cup julienned green pepper
• 1 cup sliced fresh mushrooms
• 2 (2 1/4 ounce) cans sliced ripe olives, drained and rinsed
• 1/4 cup finely chopped sweet onion

Instructions

1. Preheat oven to 375°F.
2. Unroll both tubes of crescent dough and pat into an ungreased 15x10x1-inch baking pan; seal seams and perforations.
3. Bake for 10-12 minutes or until golden brown.
4. Cool completely on a wire rack.
5. Meanwhile, in a small mixing bowl, beat the cream cheeses, yogurt, mayo, milk, dill and garlic until smooth. Spread over crust.
6. Sprinkle with carrots, cauliflower, broccoli, green pepper, mushrooms, olives and onion.
7. Cover and refrigerate for at least 1 hour.
8. Cut into 24 squares and serve. Refrigerate leftovers.

Lazy Ravioli

Ingredients

• 10 oz Frozen chopped spinach,
• 1 c Grated part-skim mozzarella
• 8 Lasagne noodles, broken in
• 7 1/2 oz Tomato sauce
• 1 1/2 ts Dried sweet basil
• 1 tb Beef bouillon powder
• 1 tb Salt
• Cooking oil (optional)
• 1 c Hot water
• 4 qt Boiling water
• 5 1/2 oz Tomato paste
• 1/4 ts Pepper
• 1 1/2 c Onions chopped
• 1/3 c Dry bread crumbs
• 1 1/2 ts Parsley flakes
• 1 1/2 c Coarsely chopped fresh
• 1 Garlic clove, minced (or 1/4
• 1 tb Parsley flakes
• 1 c Grated medium or sharp
• 1/8 ts Garlic salt
• 3/4 ts Granulated sugar
• 1 Large egg, fork-beaten
• 1 1/2 lb Lean ground beef
• 1/4 ts Dried whole oregano
• 1/2 ts Salt
• 1/4 ts Dried thyme
• 1/8 ts Ground nutmeg

Instructions

1. Scramble-fry ground beef, onion, mushrooms and garlic in large non-stick frying pan until beef is no longer pink. Drain. Return to frying pan. Add next 11 ingredients. Stir. Bring to a boil. Cook, uncovered, until thickened. Combine next 7 ingredients in small bowl. Mix. Cook noodles in boiling water, second amount of salt and cooking oil for 14 to 16 minutes until tender but firm. Drain. Rinse with cold water. Drain well. Arrange layers in ungreased 4 quart casserole or small roaster as follows: 1. 1/2 of beef mixture : 2. 1/2 of noodles : 3. All of spinach mixture : 4. 1/2 of noodles : 5. 1/2 of beef mixture : 6. All of mozzarella cheese Cover. Bake in 350F oven for about 45 minutes. Serves 6 to 8 Typed in MMFormat by cjhartlin@email.msn.com Source: Companys Coming. Posted to MM-Recipes Digest by "Cindy Hartlin" on Nov 23, 1999

Lemon Chicken Piccata with Pasta

Ingredients

• 1 ½ pounds boneless skinless chicken breasts (thin cut )
• salt and black pepper (to taste)
• ⅓ cup all-purpose flour
• 3 tablespoons parmesan cheese (grated)
• 3 tablespoon olive oil
• 5 tablespoon salted butter (divided)
• 3 tablespoon shallot (finely diced)
• 1 teaspoon garlic (minced )
• ½ cup chicken broth
• 1 medium lemon (juiced and zested (3 tablespoons fresh lemon juice + 1 tablespoon lemon zest))
• ¼ cup capers
• ½ pound angel hair pasta (cooked per the box instructions)
• 2 tablespoons parsley (freshly chopped )

Instructions

1. Trim the chicken breasts and use a mallet to pound them thin.
2. In a shallow bowl, mix together the salt, pepper, flour, and parmesan cheese.
3. Press a chicken breast into the mixture and flip to fully coat both sides.
4. In a large skillet over medium-high heat, add the olive oil and 3 tablespoons of butter. Once melted, add each piece of chicken and cook for 3-4 minutes per side, or until cooked through. Do not overcrowd the pan, do multiple batches if needed.
5. Remove the chicken to a plate.
6. Add the shallot to the pan and saute for 2 minutes. Add the garlic and heat until fragrant, approximately 30 seconds.
7. Turn the heat to medium-low, pour in the chicken broth, scraping up any bits on the bottom of the pan, and allow the mixture to reduce by half.
8. Stir in the lemon juice and zest.
9. Add the remaining butter and capers, stirring until melted.
10. Once melted, add the chicken back to the pan, flipping to coat with the sauce.
11. Serve over pasta and top with fresh parsley.

Skillet Lasagna Recipe Recipe

Ingredients

• 1 (28 ounce) can diced tomatoes
• water (will use crushed next time--too chunky for me)
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 medium onion, minced
• 1/2 teaspoon salt
• 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
• 1/8 teaspoon red pepper flakes (or more)
• 1 lb ground chicken or meatloaf mixture
• salt
• 10 lasagna noodles, broken into 2-inch lengths
• 1 (8 ounce) can tomato sauce
• ground black pepper
• 1/2 cup fresh grated Parmesan cheese
• 1 cup ricotta cheese
• 3 tablespoons chopped fresh basil leaves

Instructions

1. 1. Pour the tomatoes with their juices into a 1-quart liquid measuring cup. Add water until the mixture measures 1 quart.
2. 2. Heat the oil in large nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until the onion is transparent, about 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat , cook, breaking apart the meat, until no longer pink, about 4 minutes. Sprinkle meat with salt to taste while still pink.
3. 3. Scatter the pasta over the meat but do not stir. Pour the diced tomatoes with their juices and the tomato sauce over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes.
4. 4. Remove the skillet from the heat and stir in the Parmesan cheese. Season with salt and pepper. Dot with heaping tablespoons of the ricotta cheese, cover, and let stand off the heat for 5 minutes. Sprinkle with the basil and the remaining 2 tablespoons Parmesan.
5. Serve.

All American Chicken and Vegetable Dinner

Ingredients

• 1/4 cup water
• 1 tablespoon flour
• 1/2 cup parmesan cheese, grated
• 2 teaspoons garlic salt
• 1 teaspoon paprika
• 1/2 teaspoon pepper (optional)
• 9 chicken pieces, boned but skinless
• 3 ears corn on the cob, fresh and halved
• 1/2 lb fresh green beans, cut in pieces
• 1 onion, cut in eighths

Instructions

1. Preheat oven to 450*. Place a Reynolds Hot Bags Foil Bag in a 1 inch deep pan.
2. Mix water and flour; add to bag. Mix cheese and spices; sprinkle half over chicken. Place in bag in an even layer. Mix vegetables with remaining spice mixture; arrange on top of chicken.
3. TO SEAL, double fold open end of bag.
4. TO COOK, leave in pan and place in oven. Bake 55 to 60 minutes in oven.
5. USE OVEN MITTS and a knife to cut bag open. Fold back top for steam to escape.

Barb's Macaroni Salad

Ingredients

• 2 cups Dry elbow macaroni cooked, rinsed, and drained
• 1/3 cup Celery finely diced
• 1/4 cup Red onion minced
• 1 tablespoon Flat-leaf parsley minced
• 1 large Roma Tomato diced
• 1/2 cup Prepared mayonnaise
• 3/4 teaspoon Dry mustard
• 1 1/2 teaspoon Sugar
• 1 1/2 tablespoon Cider vinegar
• 3 tablespoons Sour cream fat free or low fat is fine
• 1/2 teaspoon Salt plus more as needed to taste
• Freshly ground pepper to taste
• 1 large Hard Boiled egg chopped - optional
• 3 tablespoons Cheddar Cheese grated - optional

Instructions

1. Combine in a large bowl:
2. Macaroni
3. Celery
4. onion
5. parsley
6. tomato
7. Whisk together in a small bowl:
8. Mayonnaise
9. Mustard
10. Sugar
11. Vinegar
12. Sour cream
13. salt
14. pepper
15. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Add the egg and grated cheese and stir to mix into salad. Cover and refrigerate for 2 hours before serving. Stir before serving. Store covered in the refrigerator for up to 3 days.

Weeknight Paella

Ingredients

• 2 tablespoons olive or vegetable oil
• 1 package (5.9 oz) chicken-and-garlic rice and vermicelli mix
• 1 cup frozen bell pepper and onion stir-fry (from 1-lb bag)
• 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
• 3/4 cup water
• 1 dried bay leaf
• 1/2 lb fully cooked chorizo sausage, cut into bite-size pieces
• 1/2 cup frozen baby sweet peas
• 1 deli rotisserie chicken (2 to 2 1/2 lb), cut into 6 serving pieces
• 1 cup cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed

Instructions

1. In 12-inch skillet, heat oil over medium-high heat. Add rice mix and stir-fry vegetables; cook 2 to 3 minutes, stirring constantly, until rice mix begins to brown.
2. Stir in broth, water, bay leaf and seasoning packet from rice mix. Heat to boiling; reduce heat to low. Cover; simmer 5 minutes.
3. Stir in sausage and peas. Add chicken pieces. Heat to boiling over medium-high heat; reduce heat to low. Cover; simmer 10 minutes. Stir in shrimp. Cover; cook about 5 minutes or until shrimp and chicken are thoroughly heated. Remove bay leaf before serving.

Chicken Cheese Lasagna

Ingredients

• 1 medium Onion chopped
• 1 clove Garlic minced
• 1/2 cup Butter
• 1/2 cup All purpose flour
• 1 teaspoon Salt
• 2 cups Chicken broth
• 1 1/2 cups milk
• 4 cups Mozzarella cheese shredded; divided
• 1 cup Parmesan cheese; grated, divided
• 1 teaspoon Dried basil
• 1 teaspoon Dried Oregano
• 1/2 teaspoon White pepper
• 2 cups Ricotta cheese
• 1 tablespoon Fresh parsley minced
• 9 Noodles Lasagna cooked and drained
• 2 10-oz packages frozen spinach thawed and well-drained
• 2 cups chicken Cubed, cooked

Instructions

1. In a saucepan, saute the onion and garlic in butter until tender. Stir in the flour and salt; cook until bubbly. Gradually stir in the broth and milk. Bring to a boil, stirring constantly. Boil 1 minute.
2. Stir in 2 cups mozzarella cheese, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside.
3. In a bowl, combine ricotta cheese, parsley and remaining mozzarella; set aside.
4. Spread one quarter of the cheese sauce into a greased 13 x 9 x 2 inch baking dish; cover with one third of the noodles. Top with half of ricotta mixture, half of spinach and half of chicken.
5. Cover with one quarter of cheese sauce and one third of noodles.
6. Repeat layers of ricotta mixture, spinach, chicken and one quarter cheese sauce.
7. Cover with remaining noodles and cheese sauce. Sprinkle remaining Parmesan cheese over all.
8. Bake at 350 degrees, uncovered; for 35-40 minutes. Let stand 15 minutes.

Betty Givan's Parmesan Chicken Casserole With Wild Rice

Ingredients

• 2 lbs uncooked chicken breasts
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1 (10 3/4 ounce) can condensed cream of celery soup
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 2 cups milk
• 1/4 lb butter (1 stick, cut into chunks)
• 1 (6 ounce) box uncle ben's long grain and wild rice blend (fast cooking recipe)
• grated parmesan cheese, to taste
• cooking spray, if desired

Instructions

1. Preheat oven to 350 degrees F.
2. Mix the three cans of soup with 2 cups of milk and the stick of butter in a saucepan. Place the saucepan over low heat as you work on the chicken, being sure to stir the soup mixture occasionally.
3. Remove any extra fat, skin, and gristle from the chicken and discard it. Cut the uncooked chicken breast meat into bite-sized chunks (or cubes).
4. When the soup mixture is hot and smooth, start assembling your casserole. Use a large oven proof (pyrex) casserole dish, about 14" x 10" x2". If you don't have a dish this large, make two small casseroles and cook for a shorter time. Spray baking dish with cooking spray, if desired. This is not a necessary step, however, though it might make serving a little easier.
5. Pour 1/2 of soup mixture into bottom of baking dish. Lightly and evenly sprinkle the long grain and wild rice over the top of the soup mixture. Reserve the seasoning pack for another use. Next, place the chunks of uncooked chicken evenly over the top of the rice. Now pour the remaining soup mixture over the top of the chicken chunks. Finish off the casserole by generously sprinkling the top with grated Parmesan cheese. You may grate fresh Parmesan cheese or use Kraft's. It is important that you sprinkle plenty of the Parmesan cheese. Betty uses 1/2 of the large Kraft can.
6. Cover the casserole with aluminum foil and bake in the preheated oven for about 1 hour. Remove the foil and brown the top for about 15 minutes. If you bake the casserole uncovered for 1 hour 15 minutes, it won't be quite as saucy. Serve while hot.

Grilled Chicken & Steak W Vegetable Medley Recipe

Ingredients

• 4 large chicken breasts
• 4 rib-eye steaks or cut of preference
• 2 summer squash, cut diagonally
• 2 bell peppers, seeded & quartered
• 1 large onion, cut into discs
• salt n pepper
• garlic powder
• McCormick's steak seasoning
• olive oil
• Asian-Glaze (for chicken)
• 1/2 cup ketchup
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp chili powder
• 1/2 tsp ginger powder
• 1/2 tsp garlic powder

Instructions

1. 1. Wash vegetables thoroughly under cold water. For the summer squash, cut into large diagonal pieces; onion, cut into flat discs; bell peppers, seed and quarter. Place in air-tight container until ready to use. Other vegetables can be substituted in likewise manner.
2. 2. Wash chicken breasts under cold water and pat dry with paper towel. Cut 4 or 5 slits 1/2-inch in depth on the outer, smooth surface of the breasts. Sprinkle a generous amount (approx. 1/2 tsp) of salt, pepper, and garlic powder for each chicken breast. Repeat the same process with steak pieces and flavor with Lowry's steak seasoning as well. Transfer to an air-tight container until ready to use.
3. 3. On low-burning flame, double wrap foil on the grill and apply a generous amount of olive oil to prevent sticking. Place the chicken breasts, steaks, and vegetables accordingly and cook until well browned and slightly charred. Vegetables will cook much quicker so adding them later is acceptable. For the chicken Asian-glaze, baste during the last 3 minutes of cooking.
4. 4. Cut into the steak and chicken breast to ensure it's fully cooked. Transfer to a serving dish and enjoy while hot. Serve with accompanying sauces like steak or barbecue sauce for extra flavor.

Lighter scotch eggs

Ingredients

• 5 tsp rapeseed oil
• 1 shallot , finely chopped
• 5 medium eggs
• 85g green lentil (drained weight from a 400g can)
• 225g extra lean pork mince (less than 5% fat)
• 2 tsp finely chopped sage
• 3 tsp finely snipped chive
• ½ tsp dry mustard powder
• good pinch of grated nutmeg
• 1 tbsp plain flour
• 25g panko crumbs (Japanese breadcrumbs)

Instructions

1. Heat 1 tsp of the oil in a small non-stick frying pan. Tip in the shallot and fry for a few mins until softened. Transfer to a plate and set aside to cool. (No need to wash the pan, you can use it later.)
2. Meanwhile, put 4 of the eggs in a medium pan, covering well with cold water. Bring to the boil – as the water starts to bubble, set the timer and boil for 5 mins. When cooked, pour off the boiling water and cool the eggs under cold water to stop them from cooking further. Mash the lentils well in a medium bowl with the back of a fork, then stir in the pork mince, sage, 2 tsp of the chives, the mustard, nutmeg, cooled shallots, a pinch of salt and a generous grating of black pepper. Peel the shells from the eggs and pat dry with kitchen paper.
3. Divide the meat mix evenly into 4. Tip the flour onto a plate and roll in each egg to coat, tapping off any excess. Pat down a quarter of the meat mix on the work surface to a 12-13 cm circle, using the rest of the flour to keep it from sticking. Cup the circle in your hand and place one of the eggs in the centre. With both hands, pat, press and ease the meat mix around the egg until it is completely and evenly covered. Seal really well so there is no join, then pat and roll it into a good shape on the floured surface. Repeat with the rest of the meat mix and cooked eggs.
4. Mix the panko crumbs on a large plate with the remaining chives. Beat the remaining egg on a plate, brush some all over each coated egg (you won’t use it all), then roll the eggs in the panko crumbs, patting them on to stick. Lay the eggs on a baking parchment-lined baking tray and chill for 20-25 mins (but not overnight). Heat oven to 190C/170C fan/gas 5.
5. Heat 2 tsp of the remaining oil in the pan you used for the shallot. When quite hot (it is hot enough when a few panko crumbs dropped in sizzle immediately and start to brown), put in 2 of the scotch eggs and roll in the oil to coat them well. Set the timer for 2 mins, then fry, turning often, to brown all over. You are just browning, not fully cooking the eggs at this stage, so don’t overcook or the coating may start to split. Transfer to the lined baking tray and repeat with the remaining eggs, lowering the heat slightly if the pan gets too hot.
6. Bake the scotch eggs for 12 mins. Remove and lay them on kitchen paper to drain and leave to cool slightly. Halve the scotch eggs using a sharp knife and serve slightly warm or cold. Best eaten the same day or, when cold, can be stored overnight in the fridge in an airtight container.

Easy Mashed Potatoes (Night Before)

Ingredients

• 4 cups Instant Idaho Potatoes
• 1 1/2 cups Water
• 1 tsp Salt
• 1 stick butter
• 1 tbs Butter
• 8 oz Cream cheese
• 8 ounce Sour cream
• 1 1/2 cups Milk

Instructions

1. In a bowl add the instant potatoes, boil the water, salt and tablespoon of butter and pour over the potatoes . Add the other ingredients and stir. Refrigerate over night and reheat at 350 until heated trough and bubbly. Season with pepper or seasoned salt.

Wrap up Lunch

Ingredients

• 4 ounces cream cheese spread
• 1 medium carrot, grated
• 1 tablespoon cumin
• 4 whole wheat tortillas (8 or 9 inch)
• 8 large romaine lettuce leaves
• 2 cooked sliced boneless skinless chicken breast halves (optional)
• 1 medium zucchini
• 1 medium sweet red pepper
• 2 tablespoons pine nuts, toasted

Instructions

1. Combine cream cheese, grated carrot and cumin, in a bowl, stir until well combined.
2. Spread 1/4 of the cheese mixture on each of the 4 wraps.
3. Leaving 2 inches bare at the bottom of the wrap.
4. Press 2 lettuce leaves on top of cheese mixture on each wrap.
5. Divide the chicken slices among the 4 wraps, lay down the middle of the wrap, on top of the lettuce leaves, if using.
6. Cut the ends off the zucchini, do not peel, cut in half, cut each half into sticks, divide the sticks among the 4 wraps and place on top of the chicken slices, down the middle of the wrap, to one side.
7. Cut in half and seed the sweet red pepper, slice the halves into sticks, divide between the 4 wraps and place beside the zucchini, in the middle of the wrap.
8. Place the pine nuts on a cutting board.
9. With a chef's knife, press the flat side of the knife on the pine nuts until most of the nuts are cracked.
10. Sprinkle 1/4 of the cracked nuts over each wrap.
11. To wrap: Fold the bottom of the wrap up over the contents, holding it there while you fold the side over, then the other side overlapping the first side.
12. Take a paper towel or napkin and wrap it around the bottom half of the wrap to hold it together.
13. There will be an open "V" at the top of the front side.
14. Enjoy the crunch!

Feta Pasta

Ingredients

• 2 pt. cherry tomatoes
• 1/4 red onion, sliced
• 1/4 c. olive oil
• 1 tsp. kosher salt, plus more for pasta water
• 1/2 tsp. ground black pepper, plus more for serving
• 1 (8-oz.) block feta cheese
• 1 (8-oz.) block cream cheese
• Pinch red pepper flakes, plus more for serving
• 1 lb. medium shell pasta
• 2 cloves garlic, finely chopped
• 1 (12-oz.) jar roasted red peppers, drained and chopped
• 1/2 c. loosely packed basil leaves, chopped and divided

Instructions

1. Preheat the oven to 400°F.
2. In a 13-by-9-inch baking dish, combine the tomatoes, red onion, olive oil, salt, and black pepper. Mix well. Place the block of feta in the middle of the tomatoes and turn over once so the top is coated with olive oil. Cut the cream cheese into chunks and scatter over the tomatoes. Sprinkle red pepper flakes over the feta. Bake for about 35 minutes, or until the tomatoes start to burst.
3. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain, reserving 1 cup of the pasta cooking water.
4. Remove the feta mixture from the oven and stir in the chopped garlic, roasted red peppers, and ½ of the basil leaves, breaking up the cheese and tomatoes to make a creamy sauce. Add the cooked pasta and stir well to combine. Add the pasta water to thin the sauce, as needed.
5. Top the pasta with the remaining basil and an extra sprinkle black pepper and red pepper flakes.

Chicken and Sweet Potatoe Soup with Chile and Lime

Ingredients

• 2 tablespoons Extra virgin olive oil
• 2 tablespoons Unsalted butter
• 3 cups Yellow onion diced (2 medium)
• 1 cup Celery chopped about 4 ribs
• 3 cloves Fresh garlic, peeled minced
• 1 Green jalapeno pepper roasted or 2 teaspoons chopped chipotle peppers in adobo sauce
• 1 teaspoon dried basil
• 1 teaspoon Ground cumin
• 2 teaspoons sea salt
• 1 teaspoon Freshly ground pepper
• 2 medium sweet potatos peeled and chopped
• 8 cups Chicken broth
• 3 Bay leaves
• 4 corn torillas
• 1 tablespoon Extra virgin olive oil
• sea salt, to taste
• Avocado slices
• 1/4 cup Fresh Cilantro chopped
• lime wedges
• 3 cups cooked shredded chicken about 1 pound boneless breasts

Instructions

1. Heat oil and butter in a large heavy saucepan over medium-high heat until butter melts. Add onion and cook, stirring occasionally, 10 minutes or until tender and almost caramelized. Add celery and cook, stirring often, 10 more minutes. Add garlic and cook, stirring constantly, 30 seconds, being careful not to burn garlic.
2. Add peppers and next 4 ingredients and cook, stirring, about 2 minutes. Add sweet potatoes, broth and bay leaves; bring to a low boil. Reduce heat and simmer for about 40 minutes or until potatoes are tender. Stir in chicken and cook 2 more minutes. Skim any foam from the top and discard. Remove bay leaves and discard. Divide soup evenly among individual bowls and top with cilantro, lime, avocado and crispy tortilla strips.

Best Lasagna Ever By Kathy Kehoe Recipe

Ingredients

• 1 1/2 lbs lean ground beef
• 1/2 lb Italian sausage
• 1 large onion, chopped
• 2 -3 garlic cloves, minced
• 1 1/2-2 teaspoons salt ( or to taste)
• 1 teaspoon fresh coarse ground black pepper ( or to taste)
• 1 tablespoon dried parsley flakes
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 2 (14 1/2 ounce) cans whole tomatoes, undrained and chopped ( or canned chopped tomatoes)
• 2 (6 ounce) cans tomato paste
• 24 ounces cottage cheese or 24 ounces ricotta cheese
• 2 eggs, beaten
• 1/2 teaspoon pepper
• 2 tablespoons parsley
• 1/2 cup grated parmesan cheese
• 1 lb mozzarella cheese, divided
• 12 -15 lasagna noodles

Instructions

1. Brown ground beef, Italian sausage, onion and garlic.
2. Add salt, pepper, parsley, oregano, basil, chopped tomatoes with juice, and tomato paste; stirring until well mixed.
3. Cover and simmer 1 hour (or longer,but watch for getting too dry).
4. Cook lasagna noodles according to package directions; drain and set aside.
5. Spray a 13 x 9" baking pan with cooking spray.
6. Combine cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 1lb of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
7. Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese; make sure to cover noodles completely.
8. Bake at 375F for 40-60 minutes, or until cheese mixture is thoroughly melted. (I cover w/ foil for about 40 minutes, then uncover for 15-20 minutes.
9. Let sit for 15-20 minutes before cutting and serving.
10. Courtesy of food. com

Brunswick Stew

Ingredients

• 1/4 cup butter (1/2 a stick)
• 1 sweet onion chopped
• 5 cloves garlic diced
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup Worcestershire sauce
• 1/3 cup ketchup
• 1/3 cup apple cider vinegar
• 2 lbs boneless chicken breasts cut into bite-sized pieces
• 1 lb honey ham cut into bite-sized pieces
• 1 (15 ounce) can butter beans drained
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can creamed corn
• 4-5 small yukon gold potatoes cut into bite-sized pieces
• 1/4 teaspoon Dry mustard
• 1/4 cup bread crumbs

Instructions

1. 1. Melt butter in a large stock pot. Throw in onions and let it brown a few minutes.
2. 2. Throw in garlic, cayenne, powdered mustard, salt, and pepper. Stir
3. 3. Throw in all the rest of the ingredients (except for bread crumbs). Cover, and cook over low heat for 3 hours, stirring whenever you remember.
4. 4. 10 minutes before serving, thrown in bread crumbs. Stir and heat through, then remove from heat to avoid burning.

Tequila Lime Chicken from Applebee's

Ingredients

• 4 chicken breasts
• 1 cup shredded cheddar cheese or 1 cup monterey jack cheese, blend
• 2 cups crumbled tortilla chips
• 1 cup water
• 1/3 cup teriyaki sauce (I like the kikoman brand)
• 2 tablespoons lime juice
• 2 teaspoons minced garlic
• 1 teaspoon mesquite liquid smoke flavoring
• 1/2 teaspoon salt
• 1/4 teaspoon grated ginger
• 1/4 teaspoon tequila (optional)
• 1/4 cup mayonnaise (generic brand is better)
• 1/4 cup sour cream
• 1 tablespoon milk (or buttermilk if you've got it handy)
• 2 teaspoons tomatoes
• 1 1/2 teaspoons white vinegar (or more if you like)
• 1 teaspoon canned jalapeno slices (sometimes I throw in a few more)
• 1 teaspoon onion
• 1/4 teaspoon dried parsley
• 1/4 teaspoon Tabasco sauce
• 1/8 teaspoon salt
• 1/8 teaspoon paprika
• 1/8 teaspoon dill weed
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon cumin
• 1/8 teaspoon chili powder
• 1/8 teaspoon garlic powder
• 1/8 teaspoon black pepper

Instructions

1. Marinate 2-3 hours.
2. For mexi-ranch blend all ingredients in blender.
3. Grill chicken on outdoor or indoor grill. When done, place in casserole dish.
4. Top with mexi- ranch dressing and cheese. Bake at 350 F until cheese is melted.
5. Arrange on dinner plates on top of crushed tortilla chips. Seve with extra mexi- sauce.

Herbed Chicken With spicy roasted potatoes and mixed vegetables

Ingredients

• 1 1/4 pound Chicken breasts boneless and skinless cut into 6 equal size pieces
• 2 pounds Yukon Gold Potatoes cut into bite sized pieces
• 1 can Cream of Chicken Soup, non fat
• 2-4 teaspoons Mrs. Dash
• 1/4 cup Olive oil
• 2 tablespoons Hot pepper sauce
• 1 teaspoon Black pepper

Instructions

1. In small bowl mix together:
2. ¼ cup olive oil
3. 2 tablespoons hot pepper sauce (Tabasco) or pepper oil (optional)
4. 1 teaspoon freshly ground black pepper
5. 1 to 2 teaspoons herb mixture (Mrs. Dash Extra Spicy or to your own mixture, to taste)
6. Place potatoes in bottom of roasting pan, and pour oil/herb mixture over them. Stir to coat evenly. Roast in oven until potatoes are tender, about 45 minutes.
7. Cut 1 ¼ lb chicken into 6 equal pieces. Spray large skillet with non-stick spray or add 1 tablespoon olive or canola oil. Brown chicken. Add 1 can of cream of chicken soup, and 1 to 2 teaspoons herb mixture. (Mrs. Dash or to your taste.) Add lid and cook over medium low heat until chicken is tender and sauce is creamy, about 45 minutes. Remove from heat and allow to cool slightly.
8. When potatoes are tender, you can brown them slightly under the broiler, if you like. Remove from oven and allow to cool slightly.

Instant pot lasagna soup

Ingredients

• 1 1/2 lbs Lean Ground Beef or Sausage (or do 1/2 and 1/2)
• 1 Bay Leaf
• 1 4 " sprig Fresh Rosemary
• 1 pinch Red Pepper Flakes
• 1 Onion, chopped
• 2 tsp Italian Seasoning
• 1 tsp Basil dried
• 1 tsp Oregano dried
• 1 tsp Salt
• 1/2 spPepper
• 5 cloves Garlic pressed or minced
• 4 oz Mushrooms sliced
• 1 (28 oz) can Crushed Tomatoes with juice
• 1 (14 oz) can Tomato Sauce
• 5 cups Chicken Broth (use 4 cups for a thicker soup)
• 9 Lasagna Noodles broken in small pieces about 1.5"
• To Finish
• 1 cup Mozzarella Cheese shredded
• 1 cup Parmesan Cheese grated
• 1 cup Cottage Cheese* (or Ricotta)
• 1 box Frozen Chopped Spinach thawed (optional ingredient)

Instructions

1. Turn pot on to Sauté function. When the display reads Hot, add the meat, bay leaf, rosemary, and red pepper flakes. Cook until you can't see any pink in the meat, stirring occasionally. You shouldn't have to drain any fat if you used lean meat, but if there is too much, spoon some out.
2. Add the onion, Italian seasoning, basil, oregano, salt, and pepper. Cook for a couple of minutes, until onion starts to turn translucent, stirring occasionally.
3. Add the garlic and mushrooms, and cook for 1 minute, stirring frequently.
4. Add the tomatoes, tomato sauce, and broth. Stir well and let contents come to a simmer.
5. Add the pasta and stir well.
6. Put the lid on and turn the steam release knob to the Sealing position.
7. Turn off/cancel the Sauté function.
8. Press the Pressure Cook/Manual button (or dial) and then the + or - button (or dial) to choose 6 minutes.
9. When the cook time ends and the pot beeps, do a Quick Release of the pressure. Start slowly, to make sure no sauce comes out with the steam, then turn the steam release knob fully.
10. When the pin in the lid drops down, open the lid. Stir the soup and separate any noodles that stuck together (sometimes I get a few). Then add the Parmesan and the mozzarella cheeses. Stir well and let melt. Then add the spinach and cottage cheese.

Dinner Tonight: Ricotta Pancakes with Lemon Curd Recipe

Ingredients

• 1 cup ricotta cheese
• 3/4 cup flour
• 1/2 teaspoon baking powder
• 1 1/2 tablespoons sugar
• Pinch salt
• 3/4 cup milk
• 3 eggs, yolks and whites separated
• 1/2 teaspoon vanilla
• Butter
• Powdered sugar
• For Lemon Curd:
• 3 egg yolks
• Zest of 1/2 lemon
• 1/4 cup lemon juice
• 6 tablespoons sugar
• 4 tablespoons butter, diced

Instructions

1. Combine the flour, baking powder, sugar, and salt in a bowl. In another slightly larger bowl, stir together the ricotta, milk, egg yolks, and vanilla.
2. Beat the egg whites until they form stiff peaks. An electric hand mixer will save loads of time. Dump the flour mixture atop the ricotta mixture. Stir until just combined. Gently fold in the egg whites.
3. Heat a griddle or large skillet over medium-high heat. Wipe surface with butter, and then scoop out about 1/3 cup of the mixture for each pancake. Cook until well-browned on each side, about 2 to 3 minutes a side.
4. Spread some of the lemon curd on the pancakes, and sprinkle on some powdered sugar.
5. For the lemon curd: Whisk together the yolks, lemon zest, lemon juice, and sugar in a saucepan. Turn the heat to medium, and stir constantly until the sugar dissolves and the mixture thickens enough to coat the back of a spoon, about 5 minutes.
6. Turn off the heat, and stir in the butter one piece at a time, until all of it is incorporated and the mixture is very smooth. Cover mixture and stash in the fridge while you make the pancakes. This Recipe Appears In Oatmeal Cookie Pancakes Recipe

Were Going To A Party Potato Casserole Recipe

Ingredients

• 1 bag (32 ounce) frozen hash brown potatoes
• 1 can (13 ounce) cream of mushroom soup
• 1 can (13 ounce) cream of chicken soup
• 1 container (8 ounce) French Onion dip (any brand) I've used Helluvagood and Lay's
• 1 package (8 ounce) Cream cheese, softened
• 2 cups shredded Cheddar cheese, divided
• 1/2 medium onion, diced
• Salt and Pepper to taste

Instructions

1. In a large bowl combine soups, dip, cream cheese, onion, salt and pepper.
2. Fold in frozen hash brown potatoes and 1 1/2 cups Cheddar cheese.
3. Mix well.
4. Spread mixture evenly in a 9 x 13 inch baking dish that has been sprayed with cooking spray (Pam)
5. Bake at 350 degrees uncovered for 40 minutes.
6. Top with remaining 1/2 cup Cheddar cheese and bake 5 minutes more or until cheese has melted.
7. Let stand to cool 10 minutes before serving.

A Thinner Mexican Dinner

Ingredients

• 3/4 pounds lean ground beef
• 2 cloves garlic minced
• 1 can (15.5 ounces) black beans rinsed and drained
• 1 tablespoon Chili powder
• 1/4 teaspoon cayenne
• 1/3 cup water
• 4 medium tomatoes diced
• 2 tablespoons Extra virgin olive oil
• 2 tablespoons Lime Juice
• 1/2 teaspoon salt
• 1/4 teaspoon Black pepper
• 2 hearts romaine lettuce chopped
• 1/2 cup Reduced Fat Cheddar cheese
• 2 ounces (32 chips) baked corn tortilla chips

Instructions

1. Heat a large skillet over medium-high heat. Add the beef and cook, breaking up the pieces with a wooden spoon, until no longer pink. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne, and water and stir until well-combined and some, but not all, of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly.
2. Mix the dressing ingredients in a bowl.
3. Divide the lettuce among dinner plates, top with the beef mixture, and sprinkle with the cheese. Spoon the dressing over each salad and crush tortilla chips on top.

Japanese Take-Out Tempura With Dipping Sauce

Ingredients

• 1 tablespoon ichiban dashi (see Japanese Take-Out Miso Soup recipe)
• 2 tablespoons mirin or 1 tablespoon sugar
• 3 tablespoons sake or 3 tablespoons dry white wine
• 1/4 cup soy sauce
• 1 (1 inch) knob fresh ginger, peeled and grated (1 teaspoon)
• 1 large egg
• 1/2 teaspoon salt, plus more as needed
• 1 cup club soda, chilled
• 3/4 cup unbleached all-purpose flour
• 1/4 cup cornstarch
• 1 zucchini, cut on the diagonal into 12 slices, no more that 1/4-inch thick
• 1 yellow squash, cut on the diagonal into 12 slices, no more than 1/4-inch thick
• 1 sweet potato, peeled and cut on the diagonal into 12 slices, no more than 1/4-inch thick
• 1 head broccoli, separated into medium-sized (two-bite)
• 1/2 small red onion, peeled, cut in half, then sliced into 1/4-inch slices
• 12 small mushrooms, wiped clean with a damp cloth and cut in half if large
• 12 medium shrimp, shelled, deveined, and butterflied
• 6 scallops, cut in half horizonally
• lemon wedge, for serving
• grated daikon radish, for serving

Instructions

1. To make the dipping sauce: Bring 1 cup of water to a boil and add the dashi. Boil for 3 minutes. Remove from the heat and add the remaining ingredients. Let cool and serve at room temperature.
2. In a 2-3 quart pot set over medium-high heat, heat 2 inches of oil to 360º.
3. To make the batter: Combine the egg and salt in a medium bowl and beat with a fork until mixed. Add the club soda and stir gently to mix. Sift the flour and cornstarch into the egg mixture and, using chopsticks or the handle of a wooden spoon, stir briefly to mix. Do not overmix. There will be lumps. It should be the consistency of heavy cream.
4. To fry the tempura: Working with one type of food at a time, dip the vegetables, shrimp, or scallops in the batter one at a time, letting the excess batter fall back into the bowl. Carefully slide them into the hot oil. Work fast and fry no more than 6 or 7 pieces at a time to prevent the oil from plunging in temperature.
5. Turn the pieces when they are slightly golden on the bottom, about 1 minute. Fry on the second side for about 30 seconds to 1 minute and carefully remove with a spider (an Asian-style slotted spoon) or slotted spoon and drain on paper towels.
6. Here are some approximate frying times:.
7. Zucchini = 1 1/2 minutes.
8. Yellow squash = 1 1/2 minutes.
9. Sweet potato = 2 minutes.
10. Broccoli florets = 1 1/2 minutes.
11. Small red onion = 1 1/2 minutes.
12. Small mushrooms = 1 1/2 minutes.
13. Shrimp = 1 1/2 to 2 minutes.
14. Scallops = 1 1/2 to 2 minutes.
15. Return the oil to 360º and carefully add another 6 or 7 pieces of tempura.
16. Fry the remaining ingredients in the same manner.
17. Serve the tempura hot with the dipping sauce, or with salt and freshly squeezed lemon. Grated daikon should be served alongside the fried vegetables. It can be added to the dipping sauce or on top of the vegetables.
18. Variation: Other vegetables to try are carrots, asparagus, and green beans. Cook them first in boiling water for about 1 minute, then put them in an ice bath to stop the cooking. Line up 4 or 5 carrots, asparagus, or green beans, side by side, and run a wooden skewer through them to connect. Dip them in the batter and fry them, then remove the skewer after frying. Other seafood possibilities include cod, crab and squid.
19. Make ahead: The dipping sauce can be kept for up to 1 week in the refrigerator.

Pressure Cooker Mac and Four Cheeses

Ingredients

• 2 cup dry elbow macaroni
• Nonstick cooking spray
• 1 12 ounce can evaporated milk
• 1 cup water
• 1/4 upfinely chopped onion
• 1/2 easpoongarlic powder
• 1/4 easpoonblack pepper
• 1/8 easpooncayenne pepper
• 1 cup shredded cheddar cheese (1 cup)
• 4 ounce Gruyère or Swiss cheese shredded (1 cup)
• 4 ounce smoked Gouda cheese shredded (1 cup)
• 1/4 upfinely shredded Parmesan cheese
• 1 tablespoon butter
• 1/2 uppanko bread crumbs
• 1 tablespoon snipped fresh Italian parsley
• 1/2 easpoonsmoked paprika

Instructions

1. In a 6-qt. electric or stove-top pressure cooker stir together the first 11 ingredients. Lock the lid in place. Set electric cooker on high pressure to cook 3 minutes. For stove-top pressure cooker, bring up to pressure over medium-high heat. Cook 3 minutes and remove from heat. For both models, let stand 15 minutes to naturally release pressure. Release any remaining pressure. Open lid carefully.
2. Stir. Meanwhile, for the crispy topping, in a large skillet melt butter over medium heat. Add panko; cook and stir 2 minutes or until golden brown. Remove from heat; stir in parsley and smoked paprika. Sprinkle topping over macaroni.

Cowboy Meatballs (Boy Scout Dinners)

Ingredients

• 1 pound ground beef
• 1/2 cup cooked rice
• 5 red potatoes
• 1 large onion
• 3 carrots
• 1 cup fresh sliced mushrooms
• 1/4 cup butter
• 1 tablespoon worcestershire sauce
• 2 cloves minced garlic
• 1 sprig fresh rosemary chopped or 1 teaspoon dried rosemary
• kosher salt
• pepper
• ====Homemade BBQ Sauce====
• *you can use store bought BBQ sauce if you want I love Sweet Baby Ray’s.
• 8 oz can tomato sauce
• 1/2 can tomato paste (3 oz)
• 1/2 cup brown sugar
• spicy mustard to taste
• pepper
• heavy duty tin foil (or double up regular)
• parchment paper

Instructions

1. Wash and partly peel the potatoes. Half, then fourth them, making them bite sized. Par boil them for about 4 minutes, just so a fork can poke into them, but still firm. This will help them cook quicker in the foil.
2. Cut up onions and carrots. Separate potatoes, onions, mushrooms and carrots into their own bowls. Set aside.
3. Mix in a large bowl worcestershire sauce, garlic, and a few shakes of salt and pepper. Add ground beef and cooked rice, combine with hands. Roll mixture into about 1.5"-2" meatballs. Be careful not to pack the meatballs too firm, because if you do, the meatballs will dry out and be tough. This will make about 5-6 meatballs, depending on how big you make them.
4. Make the BBQ sauce by combining all of the ingredients together.
5. Mix together softened (not melted!) butter and rosemary with a spoon.
6. Now it’s time to assemble! Tear off about 24" of tin foil, and just about the same amount of parchment paper. The parchment paper helps the food not stick to the foil.
7. Lay the parchment paper inside the tin foil, and put the onions, carrots, potatoes and mushrooms on top of the parchment paper. Add the meatballs, and spoon on a couple tablespoons of BBQ sauce, then top the whole thing off with a few dollops of rosemary butter! Sprinkle generously with salt.
8. Fold up the foil, making sure it’s completely sealed around all the edges so no steam can escape.
9. When you are ready to cook your tin foil dinners, make sure the coals and fire are really hot! You don’t want to place your dinners directly in the flames, but off to the side in a nice hot nook, with possibly some hot coals on top. After about 30-40 minutes open them up to check and see if the meat is done. If it is, great! Of not, try ten more minutes!
10. Serve with the extra BBQ sauce.

Turkey And Sweet-Potato Croquettes with Cranberry Apple Sal

Ingredients

• 1/3 c Onions chopped
• 2 c Finely chopped cooked turkey
• 1 1/2 c Fine fresh bread crumbs
• 2 Scallions; chopped fine
• Vegetable oil for
• 3 tb Golden raisins; chopped fine
• 2 tb Unsalted butter
• 3/4 c Finely chopped Granny Smith
• ; dredging the croquettes
• 1/4 c Chicken broth
• 1/8 ts Cayenne
• ; large eggs with 1
• ; croquettes
• ; with 1 tablespoon lemon
• An egg wash made by beating
• ; cranberries
• 1/2 c Mashed sweet potatoes
• 1/4 c All-purpose flour 1/2 cup
• 1/2 c Finely chopped picked-over
• 2 Fresh jalapeno or serrano
• ; rubber gloves)
• 1 tb Honey
• 1/4 c milk
• ; and minced (wear

Instructions

1. Make the croquettes: In a small saucepan cook the onion in the butter over moderately low heat, stirring, for 5 minutes, stir in 1/4 cup of the flour, and cook the roux mixture over low heat, stirring, for 3 minutes. Stir in the milk and the broth, cook the mixture, stirring, until it forms a paste, and cook the paste, stirring, for 3 minutes. Remove the pan from the heat, stir in the turkey, the sweet potatoes, the cayenne, and salt and black pepper to taste, and combine the mixture well. Chill the turkey mixture, covered, for 2 hours, or until it is firm, and roll level tablespoons of it into balls. Dredge the balls in the additional 1/2 cup flour, shaking off the excess, coat them thoroughly with the egg wash, letting the excess drip off, and dredge them in the bread crumbs, transferring them to wax paper as they are coated. The croquettes may be made up to this point 1 month in advance and kept wrapped well and frozen. Thaw the croquettes for 1 hour. If serving the croquettes immediately, let them dry at room temperature for 1 hour. Make the salsa while the croquettes are thawing or drying: In a small bowl combine well the cranberries, the apple, the honey, the scallions, the raisins, the chilies, and salt to taste and chill the salsa, covered, for 1 hour. In a large saucepan heat 2 inches of the oil until a deep-fat thermometer registers 365F., in it fry the croquettes in batches for 1 to 1 1/2 minutes, or until they are golden brown, and transfer them with a slotted spoon to paper towels to drain. Serve the croquettes with the salsa. Makes about 24 croquettes. Gourmet November 1990

Crazy Good Casserole

Ingredients

• 4 -5 boneless skinless chicken breasts
• 6 slices of quality bacon
• 2 (14 1/2 ounce) cans cream of chicken soup
• 2 cups shredded monterey jack cheese
• 1 (16 ounce) box dried spiral shaped pasta
• 1 tablespoon garlic powder
• salt and pepper

Instructions

1. Cook and crumble bacon.
2. While bacon is cooking, cut chicken into bite sized chunks.
3. Set cooked bacon aside for later use.
4. In the same pan, cook chicken in bacon drippings.
5. Add garlic powder and salt and pepper to taste.
6. While chicken is cooking, prepare pasta according to directions.
7. Spray a 9 x 13 pan with non-stick cooking spray.
8. Preheat oven to 400°F.
9. Drain pasta, return to pot.
10. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese.
11. Stir to mix well.
12. Pour into prepared baking pan.
13. Top with crumbled bacon and remaining Monterrey Jack cheese.
14. Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.

Kinda Like California Pizza Kitchen Chinese Chicken Salad

Ingredients

• 4 1/2 tablespoons hoisin sauce
• 3 tablespoons peanut butter
• 3 teaspoons brown sugar
• 1 teaspoon asian chili paste (I used sambal oelek with good results)
• 1 1/2 teaspoons grated ginger (about a teaspoon of powdered works well)
• 4 1/2 tablespoons rice vinegar
• 1 1/2 tablespoons sesame oil
• 2 -3 large cooked chicken breasts, boneless and skinless, chopped into chunks
• sesame seeds, toasted
• 1 head napa cabbage, chopped
• 1 head romaine lettuce, chopped
• 1/2 cup cilantro, chopped
• 2 carrots (peeled and shredded or julienned)
• 3/4 cup peanuts, chopped (sliced or slivered almonds might be nice also)
• 1 bunch about 8 scallion (white and light green parts chopped crosswise)

Instructions

1. In a small bowl, combine dressing ingredients, whisk and set aside.
2. In a really large salad bowl, combine cabbage, lettuce, cilantro and green onions and toss gently.
3. Sprinkle in the sesame seeds and peanuts.
4. Add the chicken.
5. Pour in the dressing and toss.
6. Enjoy!

Cheap and Healthy Meals

Ingredients

• 1 dozen eggs ($4)
• 1/2 (120ml) cup milk (($1)
• Cooked vegetables of choice (about 1 cup total) ($4)
• 1 cup grated cheese(120g) (3/4 inside the rest of the 1/4 on top (2.75)
• 2 Tbsp (24g) butter $.50)
• Salt and pepper to taste
• 12 oz chorizo (3 dollars)
• 3/4 tsp (2g) red pepper flakes .10 cents
• 4 cloves garlic toasted .20 cents
• 1/2 cup (120ml) water
• 2 cans white navy beans (2.50)
• 3 cups 75g baby spinach 2.00
• 17.6 oz (500g) Container crushed tomatoes 2.75
• Bread (4.00)
• 1lb spaghetti ($1.50)
• Salt to taste
• 1/4 cup plus 2 tablespoons olive oil ($3.00)
• 4 cloves garlic (.20 cents)
• 1/2 teaspoon (1g)crushed red pepper flakes (.10 cents)
• 1/4 cup (10g)finely chopped parsley ($1.00)

Instructions

1. In a large bowl, add the eggs, salt and pepper, and while whisking, stream in whole milk.
2. In a 10” nonstick pan, melt butter over medium heat and once bubbling pour in the eggs. Stir and cook
3. Once the eggs begin to pull from the bottom, add in grated cheese, and cooked vegetables of choice. Mix until evenly distributed.
4. Place into a 350F oven for 25 minutes.
5. Let cool before serving.
6. In a medium size pot, cook chorizo over medium heat until it starts to brown.
7. Add in red pepper flakes, and sliced garlic. Whisk together. Cook until fragrant.
8. Add water and cook until homogenous before adding crushed tomatoes. Season with salt and pepper to taste. Stir and simmer for 10 minutes.
9. Add in baby spinach and let wilt then add in white navy beans.
10. Stir and let everything sit until evenly cooked through.
11. Toast a piece of bread, spread on some butter and top with beans.
12. Serve.
13. In a medium skillet, add in chicken breasts on top of herbs, sliced orange, and garlic. Drizzle with oil. Season with salt and pepper.
14. Set in a 475F oven for 25-35 minutes or until an internal temperature of 165F.
15. For the pasta, fill a pot with water, season with salt, and bring to a boil.
16. Add in the spaghetti and cook until done. Reserve some pasta water before draining.
17. In a medium oiled skillet, and once hot turn the heat off and add the chopped garlic and crushed red pepper flakes. Swirl around until fragrant.
18. Add pasta to the pan and toss thoroughly to coat.
19. Add in the pasta water and toss thoroughly once more.
20. Adjust salt levels and add chopped parsley. Mix to combine.
21. Serve on a plate with chicken and optional roasted vegetables.

Game Night Bites 3-Ways: Mini Pizza Toasts Recipe by Tasty

Ingredients

• 1 sourdough baguette, sliced crosswise into 1/2 in (1.24 cm)
• ¼ cup olive oil
• 2 garlic cloves, halved
• 6 oz pizza sauce
• 3 tablespoons grated parmesan cheese
• 3 oz small pepperoni
• 1 ½ cups shredded mozzarella cheese
• sea salt, to garnish
• red pepper flake, to garnish
• dried oregano, to garnish
• fresh basil leaf, to garnish, chopped

Instructions

1. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2. Arrange the bread slices on the prepared baking sheet and drizzle each slice on both sides with 1 teaspoon of olive oil.
3. Toast the bread in the oven for 4 minutes, then flip and toast for another 4 minutes on the other side, until light golden brown. Remove the bread from the oven and let cool for 2 minutes. Rub the cut sides of the garlic cloves on each slice of bread.
4. Spread 1 tablespoon of pizza sauce on each bread slice. Sprinkle each slice with ¾ teaspoon Parmesan, lay 2–3 slices of pepperoni on top, and finish with 2 tablespoons of shredded mozzarella. Return to the oven and bake for 13 minutes, until the cheese is melted.
5. Remove the pizza toast from the oven and sprinkle each toast with sea salt, red pepper flakes, dried oregano, and chopped basil.
6. Enjoy!

Easy Beef Stew

Ingredients

• 2 lbs stew meat
• 3 tsp minced garlic
• 8 oz baby bella mushrooms sliced
• 2 onions medium chopped
• 4 stalks celery chopped
• 2 large carrots chopped
• 5-6 small Yukon gold potatoes
• 1 bag (~12 oz) frozen peas
• 3 cubes chicken bouillon
• 2 medium bay leaves
• 1/4 tsp dried thyme
• 1/3 cup sherry
• 2 cups cheap red wine something hearty; I use shiraz
• 1 8oz bottle Johnny's French Dip Concentrate
• 1 tbsp Worcestershire sauce
• Water as needed
• Some cooking oil olive or canola
• Some Kosher salt
• Lots of black pepper

Instructions

1. Turn the Instant Pot to saute and adjust to "more" (hotter). Wait until the display says "HOT". Coat the bottom of the pot with oil. Cover the bottom of the pot with a single layer of meat (should be about half the package). Season liberally with salt and pepper. Walk away for 6 minutes, then flip the meat over and cook undisturbed for another 6 minutes. Remove the meat, toss in the second half and repeat. Set aside all the meat and juice in a bowl. Be sure the bowl is at the back edge of the counter, to keep it safe from your extremely large dog. (Hey, I'm just telling you how *I* make this; you do what you need to do.)
2. Wash the mushrooms and toss them into the pot, adding a little oil if necessary. Saute until the mushrooms are dry and slightly browned--5-8 minutes. Remove and set aside.
3. Add more oil if necessary. Add onions, salt and pepper, and saute until slightly browned. Add garlic and stir a minute. Add celery and carrots, and saute until slightly browned. Use the sherry to deglaze the bottom of the pot.
4. Let the pot sit uncovered a little bit while you wash, peel if desired, and quarter the potatoes. Put them, the bay leaves, the thyme, half the wine, the bouillon cubes, and the entire jug of French Dip Concentrate into the pot. If the liquid doesn't cover most of the potatoes, add some water. Close the lid and set to high pressure for 4 minutes, then quick-release the steam.
5. Remove half the vegetables from the pot and set aside. Dump the meat and juice from earlier into the pot. Add the other half of the wine, and water if the liquid level is low. Close the lid and set to high pressure for 30 minutes, then let it sit for 10 minutes and open.
6. Vigorously stir the pot, breaking up mushy potatoes and carrots to thicken the stew. You can add flour or corn starch at this point if that's the sort of thing you like to do. Add the frozen peas, mushrooms and set-aside vegetables. Taste and add final seasoning as needed.

Sunday Pot Roast Dinner - Slow Cooker

Ingredients

• 4 lbs boneless bottom round roast
• 2 -3 garlic cloves, cut into slivers
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 slices bacon, chopped
• 2 medium onions, cut into thin wedges
• 1 celery rib, cut into 1/2-inch slices
• 2 lbs red potatoes, cut into 1 1/2-inch pieces
• 1/2 lb carrot, cut into 1-inch pieces
• 1/2 lb parsnip, peeled, halved lengthwise and cut into 1-inch pieces
• 1 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1 (10 3/4 ounce) can condensed tomato soup
• 1/2 cup condensed beef consomme, plus
• 1/3 cup condensed beef consomme, divided
• 1/2 teaspoon dry mustard
• 2 tablespoons balsamic vinegar
• 3 tablespoons all-purpose flour

Instructions

1. Pat roast dry with paper towels. Cut deep slits in surface of roast; insert garlic. Lightly salt and pepper meat. Set aside.
2. In a large skillet, cook bacon until crisp; remove with a slotted spoon and set aside. Add roast to drippings; cook 5 to 8 minutes, turning occasionally, until brown. Remove from heat.
3. Place onions and celery in Slow Cooker ceramic pot. Place roast on vegetables; pour drippings over roast. Add bacon, potatoes, carrots, and parsnips. Sprinkle with marjoram and thyme. In medium bowl, combine tomato soup, 1/2 cup consomme, mustard, and vinegar. Pour over mixture in Slow Cooker. Cover and cook at LOW 8 to 10 hours, or until roast and vegetables are tender.
4. Remove roast to cutting board. With slotted spoon, remove vegetables to serving bowl. Cover both to keep warm. In small bowl, mix flour and remaining 1/2 cup consomme. Stir into liquid in Slow Cooker. Cover and cook on HIGH about 10 minutes, or until thickened. Slice roast. Serve roast and vegetables with gravy.

The Best Homemade Lasagna

Ingredients

• 1 pound salsiccia (ground Italian sausage)
• 1 pound ground beef
• 1/2 teaspoon garlic salt
• 1/4 cup olive oil
• 4 stems of each: fresh Italian parsley and oregano *see notes
• 2 stems of each: fresh rosemary and basil *see notes
• 5 cloves garlic, minced
• 1 (28 ounce) can San Marzano Tomatoes
• 2 (8 ounce) cans tomato sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground pepper
• pinch of red pepper flakes
• 15-18 lasagna noodles *see notes
• 32 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• 1 pound thinly sliced mozzarella (I try to get 24 slices) or 3-4 cups shredded mozzarella
• 1 ½ cups grated Paremesan

Instructions

1. Cook the Meat: In a large skillet over medium heat, cook ground beef, sausage, garlic salt, and pepper until the meat is well browned. Remove from heat, drain most of the fat, and set the pan aside.
2. Make the Sauce: Add olive oil to a large pot over medium heat. Add fresh herbs and cook 5 minutes until crisp. Remove herbs and discard them. Add garlic to the oil, then crush tomatoes with your hands and add to the pot along with tomato sauce. Season the sauce with kosher salt, ground pepper, and crushed red pepper. Add the cooked meat to the sauce and simmer for 30 minutes.
3. For Noodles: Meanwhile, place lasagna noodles in a large dish. Pour hot tap water over the noodles making sure the pasta is completely covered. Allow the noodles to soak for 30 minutes while the sauce simmers, then drain and discard water.
4. Ricotta Mixture: In a medium mixing bowl combine ricotta cheese with the egg, salt, and nutmeg. Refrigerate until ready to assemble the lasagna.
5. Preheat oven to 350° F. Grease a deep lasagna pan with cooking spray
6. To Assemble: Layer as follows (from bottom to top) spread 1 cup of meat sauce in the bottom of prepared baking dish / arrange 6 noodles overlapping / spread 1/3 ricotta mixture over noodles / top with 6 slices of mozzarella / 2 cups of meat sauce / 1/3 of the parmesan / 6 noodles (overlapping) / 1/3 ricotta mixture / 6 slices of mozzarella / 2 cups of meat sauce / 1/3 of the parmesan / 6 noodles (overlapping) / remaining ricotta mixture / 6 slices of mozzarella / 2 cups of meat sauce / remaining parmesan / remaining mozzarella. Cover loosely with foil: to prevent sticking spray foil with cooking spray.
7. Bake: Place in preheated oven for 30 minutes, then remove foil and bake an additional 20- 25 minutes until cheese is melted and golden.
8. Cool for 15 minutes before serving.

Easy Lasagna

Ingredients

• 12 ounces lean ground beef
• 1 medium onion, chopped (1/2 cup)
• 1 medium carrot, finely chopped (1/2 cup)
• 2 cloves garlic, minced
• 1 (15 ounce) can no-salt-added tomato sauce
• 1 (6 ounce) can no-salt-added tomato paste
• 0.5 cup water
• 1 teaspoon dried Italian seasoning, crushed
• 0.25 teaspoon ground pepper
• 9 lasagna noodles
• 1 egg, beaten
• 1 (15 ounce) container light ricotta cheese or low-fat cottage cheese, drained
• 1 cup shredded part-skim mozzarella cheese (4 ounces)
• 0.25 cup grated Parmesan or Romano cheese (1 ounce)
• 2 tablespoons chopped fresh basil

Instructions

1. Preheat oven to 375 degrees F. For sauce, cook ground beef, onion, carrot, and garlic in a large saucepan over medium-high heat until meat is brown and vegetables are tender. Drain off fat. Stir in tomato sauce, tomato paste, the water, Italian seasoning, and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring occasionally.
2. Meanwhile, cook lasagna noodles according to package directions. Drain the noodles; rinse with cold water. Drain well; set aside.
3. Lightly coat a 2-quart rectangular baking dish with cooking spray. For cheese filling, stir together the egg and ricotta (or cottage) cheese in a small bowl.
4. Layer three noodles in the prepared baking dish. Spread with one-third of the cheese filling. Top with one-third of the sauce and one-third of the mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan (or Romano).
5. Bake, covered with foil, for 20 minutes. Uncover and bake for 5 minutes more or until heated through. Let stand for 10 minutes before serving. If desired, sprinkle with basil.

Chicken Lasagna Recipe

Ingredients

• 1/2 lb cooked lasagna noodles
• 1/2 lb sliced mozzerella
• 1/4 c grated parmesian
• 2 1/2 c diced cooked chicken
• 1 pack frozen spinach (thawed, drained, and not cooked) or broccoli.
• 1/2 c butter or margarine
• 1/2 c flour
• 1 egg
• 1/2 tsp salt
• 1/2 tsp basil
• 3 c chicken broth
• 2 c cottage cheese

Instructions

1. Preheat oven to 375.
2. In sauce pan, melt butter. Add in flour, salt, and basil (making a roux).
3. Stir in chicken broth, cooking until thick and bubbles.
4. Add in diced and cooked chicken.
5. In seperate bowl, mix together cottage cheese and egg.
6. Place 1/3 of chicken mixture on the bottom of an ungreased 9 x 13 pan,
7. Top with 1/2 of the noodles, 1/2 of the cottage cheese,1/2 of the mozzerella, and 1/2 of the spinach/broccoli.
8. Repeat process ending with last 1/3 of the chicken mix.
9. Top with parm cheese.
10. Bake for 45 minutes

Pierogie Casserole

Ingredients

• 8 oz Dumpling style noodles
• 1 1/2 c Cheddar cheese shredded
• 10 Servings prepared instant
• 1 c Margarine
• 2 md Onions chopped

Instructions

1. Melt margarine in skillet and saute onions until tender. Cook and drain noodles. Prepare mashed potatoes according to box directions for 10 servings. Mix margarine, onions, and noodles together in 9 x 13 baking dish. Spoon potatoes over top and spread them evenly. Sprinkle with cheddar cheese. Cover and bake at 350 for about 25 min. until hot and "bubbly." Posted to MM-Recipes Digest V4 #117 by jlewis1@juno.com (Julie L Lewis) on Apr 27, 1997

Make-Ahead Breakfast Casserole

Ingredients

• 4 tablespoons (57g) butter
• 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour
• 3 cups (680g) milk
• 2 cups (227g) shredded cheese Cabot cheddar preferred; or Velveeta
• salt and pepper to taste
• 6 tablespoons (85g) butter
• 2 cups (454g) diced deli ham
• 1 1/2 cup (170g) diced mixed veggies such as onions peppers mushrooms
• 12 large eggs well beaten
• 3 cups (340g) breadcrumbs or panko breadcrumbs
• 2 tablespoons (28g) butter melted
• 1/8 teaspoon paprika smoked

Instructions

1. Lightly grease a 9" x 13" x 2" casserole or baking dish. Set aside. Try to avoid a dish that's too deep, or your casserole won't cook well in the center., To make the cheese sauce: Melt the butter in a large saucepan. Add the flour and cook for about 3 to 4 minutes, or until the mixture just begins to color., Remove the pan from the heat and whisk in the milk. This will help keep the sauce lump-free. Return to the heat and add the shredded cheese 1/2 cup at a time. Whisk until the cheese melts before adding more cheese. When the mixture is thick and smooth, remove from the heat. Add salt and pepper to taste; set aside., To make the filling: Melt the butter in a large skillet. Sauté the ham and your choice of veggies for 5 to 8 minutes, until they begin to brown along the edges., Pour the beaten eggs into the hot skillet with the ham and veggies. Scramble until just barely set, then fold in the cheese sauce. Add additional milk if the mixture seems too thick; you're looking for cake-batter consistency., Pour the cheese and egg mixture into the prepared pan., Cover the egg mixture with an even layer of crumbs, and drizzle with the melted butter. Sprinkle with the paprika, or salt and pepper if you prefer., At this point you can chill the casserole from 1 to 12 hours in the fridge, tightly wrapped in plastic wrap., When you're ready to bake, remove the pan from the fridge and preheat the oven to 350°F. Bake for 55 to 65 minutes, or until the casserole is bubbling hot in the center. Serve hot.

Vegetable No Cheese Lasagna Recipe

Ingredients

• 9 lasagna noodles
• 1 cup diced red onion
• 4 garlic cloves
• 1 cup diced zucchini
• 1 cup diced yellow squash
• 1 cup diced carrot
• 1 cup diced mushroom
• 1 cup diced red pepper
• 1 cup diced broccoli
• 1 cup diced cauliflower
• 1 tsp dried italian seasoning
• 1/4 tsp red pepper flakes
• salt and pepper to taste
• 1 26 ounce bottle classico tomato sauce
• 2 cups chopped breast of chicken meat - for topping only

Instructions

1. In a large skillet add all of your vegetables with 2 tsps extra virgin olive oil and saute for approximately 5 minutes add salt, pepper, italian seasonings and sauce. Cook for 10 minutes.
2. Cook noodles to instructions on box.
3. Arrange noodles in a 9" x 9" pan top with 1/3 of the veggie mixture repeat 2 more times. Garnish with 2 cups diced cooked chicken meat.
4. Bake at 375 for 60-75 minutes check for veggie doneness.

Quick Stir-Fry Chicken (Or Beef)

Ingredients

• Cauliflower flowerettes
• onion Sliced
• Bamboo Shoots
• Snow Peas
• water chestnuts Sliced
• Broccoli flowerettes
• 2 Boneless chicken breasts
• green and/or red Sliced
• Frozen stir fry vegetables
• 1 lb Pepper steak
• other veggies you want

Instructions

1. Optional: Marinate meat in a mixture of soy sauce, worcestershire sauce, and italian dressing. Serves: As many as you add chicken/beef and vegetables for. Time to prepare: About 15 minutes Heat a small amount of oil in a wok or large frying pan. Stir fry meat or chicken until browned (meat) or white (chicken). Add water chestnuts and stir fry a minute or two. then add the other vegetables in the order of which take the longest to cook. Stir fry. Splash some soy sauce on at the end and let cook a few minutes for flavor to meld. Serve over white rice. Posted to JEWISH-FOOD digest V97 #054 by "Marsha Lefko" on Feb 17, 1997.

Easy Make Ahead Chicken And Artichoke Lasagna Recipe

Ingredients

• 1 rotisserie chicken
• 1 (14-ounce) can artichoke hearts in water, drained and chopped
• 1 (15-ounce) container (2 cups) ricotta cheese
• 1 large egg
• 1/2 teaspoon salt
• 1 (28-ounce) jar tomato sauce
• 8 ounces no boil lasagna noodles (half a box)
• 1 (12-ounce) bag shredded mozzarella
• 1/2 cup shredded Parmesan cheese

Instructions

1. Remove wings and drumsticks from chicken and set aside for another use.
2. Discard skin; pull meat from breast and thighs and chop it. Combine in a bowl with chopped artichokes.
3. In another bowl, stir together ricotta, egg and salt.
4. In a 9 x 13-inch baking dish, pour in a thin layer of tomato sauce and top with a layer of noodles.
5. Cover with half the ricotta and sprinkle with some mozzarella.
6. Top with another layer of noodles, a thin layer of sauce and the chicken-artichoke mixture.
7. Layer noodles, more sauce and remaining ricotta on top, and sprinkle with cheese. Put a final layer of noodles on top, spread with remaining sauce, and sprinkle with remaining mozzarella and Parmesan.
8. Cover with plastic wrap, seal tightly with foil, and freeze up to 2 months.
9. To bake, remove foil, discard plastic and re-cover with foil.
10. Bake at 400°F until bubbling, 1 hour to 1 hour and 20 minutes. Remove foil, raise heat to 450°F and bake until browned, about 10 minutes more.
11. Let cool 10 to 15 minutes before slicing and serving.

Chicken & olive casserole

Ingredients

• 2 tbsp olive oil
• 1 large onion , finely chopped
• 2 garlic cloves , finely sliced
• 8 large boneless, skinless chicken thighs
• 1 large rosemary sprig, leaves picked and finely chopped
• 2 tbsp sundried tomato paste
• 2 x 400g cans chopped tomatoes
• 1 tbsp clear honey
• 100g pitted green and black olive with herbs
• 2 tbsp caper
• small bunch flat-leaf parsley , roughly chopped
• rice , to serve

Instructions

1. Heat the oil in a large saucepan or flameproof casserole dish on a medium heat, add the onion and cook for a few mins. Add the garlic and cook for 1 min more. Remove the onion and garlic from the pan and set aside on a plate.
2. Turn up the heat, add the chicken and cook for a few mins each side until golden.
3. Return the onion and garlic to the pan with the remaining ingredients. Cover and cook for 20 mins until the chicken is cooked through, juicy and tender, and the sauce is rich and thickened. Serve with rice.

Classic Lasagna Recipe

Ingredients

• 1 package lasagna noodles
• 7-8 roma tomatoes
• 1 cup shredded parmesan
• 1 large container ricotta
• 2 cups freshly grated mozzarella
• 2 eggs
• 1 small onion, diced
• 1 garlic clove, minced
• 10 large fresh basil leaves, finely chopped
• 1 tbsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/3 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• salt & pepper, to taste
• olive oil

Instructions

1. Preheat oven to 375 degrees Fahrenheit. Fill a large stock pot or dutch oven 3/4 of the way with water & bring to a boil. Once boiling, add lasagna noodles. Cook noodles only until al dente, then drain. Carefully transfer lasagna noodles to a bowl, & coat lightly with olive oil so that they do not stick.
2. Meanwhile, coat bottom of a saucepan with olive oil, and saute onion & garlic. Dice roma tomatoes, & simmer in saucepan. Add all herbs & spices to saucepan, mixing well until tomatoes become mushy. Transfer tomato mixture to a food processor & pulse until smooth.
3. Combine eggs with ricotta cheese, add a small amount of salt & pepper, to taste.
4. Spread a small amount of tomato sauce over the bottom of a 9x13 inch casserole dish. Gently layer lasagna noodles into dish, barely overlapping & making sure to cover entire bottom of dish. Spoon liberal amounts of the ricotta mixture onto first layer of noodles, spread gently with a spatula. Sprinkle with parmesan. Add another layer of lasagna noodles, then another thin layer of sauce. Sprinkle large amounts of mozzarella. Repeat alternating layers of noodles, sauce, ricotta with parmesan, & mozzarella until you reach the top of the dish, ending with a thick layer of mozzarella topped with parmesan.
5. Cover casserole dish with aluminum foil, making a tent in the middle, & bake for 30 minutes. Remove aluminum foil & bake for another 20-25 minutes. Serve & garnish with fresh basil.

Skillet Chicken With Grapes and Shallots Is the Weeknight Meal You Need

Ingredients

• 1 cup instant polenta
• 1 1/2 tsp kosher salt
• 3/4 tsp freshly ground black pepper, divided
• 8 4-to-6- oz bone-in, skin-on chicken thighs
• 1 Tbsp olive oil
• 1 cup seedless red grapes
• 4 medium shallots, trimmed and quartered
• 1/4 cup dry white wine
• 2 Tbsp drained capers
• 3 to 4 sprigs thyme
• 1 Tbsp fresh thyme leaves for topping

Instructions

1. Preheat oven to 475°F. Cook polenta according to package directions, using 1/4 teaspoon salt. Cover and set aside.
2. Sprinkle 1 teaspoon salt and 1/2 teaspoon pepper over both sides of chicken thighs. Heat oil in a large oven-safe skillet over medium-high until shimmering. Add 4 chicken thighs, skin side down; cook until golden brown and easily lifted from skillet, 5 to 7 minutes. Transfer to a plate. Repeat with remaining 4 chicken thighs.
3. Add grapes and shallots to skillet; cook, stirring often, until shallots are beginning to fall apart and grapes are blistered, 2 to 3 minutes. Add wine, capers, thyme sprigs, and remaining 1/4 teaspoon each salt and pepper. Gently stir to release browned bits from bottom of skillet.
4. Return chicken to skillet, skin side up. Transfer skillet to oven and roast until an instant-read thermometer inserted in thickest part of chicken reads 165°F, 15 to 20 minutes.
5. Serve chicken over polenta with pan sauce, grapes, and shallots. Top with thyme leaves.

Chicken Lasagna

Ingredients

• 1/2 cup butter
• 1/2 cup flour
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 2 cups milk
• 2 cups chicken broth
• 2 cups grated mozzarella
• 1/2 cup parmesan cheese
• 1 Tablespoon dried onion
• 1 1/2 teaspoons dried basil
• 1/2 teaspoon dried oregano
• 1 teaspoon black pepper
• 8 oz. lasagna noodles, uncooked
• 2 cups cottage cheese
• 10 oz. frozen spinach, thawed, drained
• 2 cups chicken, cooked and chopped
• 1/2 cup parmesan cheese

Instructions

1. Cheese Sauce
2. 1. Melt butter in 2-quart saucepan.
3. 2. Stir in flour, salt, and garlic powder. Cook stirring constantly until mixture begins to boil.
4. 3. Add milk and broth stirring constantly. Boil and stir 1 minute.
5. 4. Add mozzarella, Parmesan, onion, basil, oregano and pepper.
6. 5. Cook over low heat, stirring constantly, until cheese is melted.
7. 6. Spread half of cheese sauce (about 1 1/2 cups) in an ungreased 9x13 glass baking dish.
8. 7. Top with 3 or 4 uncooked noodles, overlapping if necessary.
9. 8. Spread half the cottage cheese over noodles, then half the spinach, then half the chicken.
10. 9. Repeat layers and cover all with remaining sauce.
11. 10. Sprinkle with another 1/2 cup of Parmesan cheese and dust with paprika.
12. 11. Bake for 35-40 minutes at 350 degrees.
13. 12. Let stand 15 minutes before serving.

Spaghetti with Greek Meatballs and Tomato Feta Sauce

Ingredients

• 1/2 ts Salt or to taste
• 1/2 ts Garlic minced
• 1 lb Dried spaghetti
• 1/4 c milk
• 1/8 ts Cinnamon
• 3 tb olive oil
• 1 tb fresh mint leaves Minced
• 1 sl Homemade-type white bread
• 1 lb Ground lamb
• 1/3 c fresh mint leaves Minced
• 3 tb scallion Minced
• 1 ts Garlic minced
• 1 c Onion finely chopped
• 1/2 c Dry white wine
• 1/2 ts black pepper Freshly ground
• 2 tb carrot, fresh Finely grated
• 6 oz Feta cheese cut into 1/4-inch chunks
• 2 28-ounce cans Italian plum

Instructions

1. Make the meatballs: In a bowl let the bread soak in the milk for 3 minutes. Add the lamb, garlic, mint, scallion, cinnamon, salt, and pepper, and combine the mixture well. Roll the mixture into 1-inch balls, in a large kettle brown the meatballs over moderate heat for 5 minutes, or until they are just firm to the touch, and transfer them with a slotted spoon to a plate. Make the sauce: In the kettle cook the onion in the oil over moderately low heat, stirring occasionally and scraping up the brown bits, until it is softened. Add the tomatoes, chopping them with a spoon, and stir in the wine, carrot, garlic, salt and pepper to taste. Bring the liquid to a boil and simmer the mixture, stirring occasionally, for 15 minutes. Add the meatballs and any juices that have accumulated on the plate and simmer the mixture for 5 minutes. Stir in the mint and the Feta and keep the sauce hot over moderately low heat, stirring occasionally. In a kettle of boiling salted water cook the spaghetti for 8 to 10 minutes, or until it is al dente, and drain it well. Transfer the spaghetti to a heated platter and spoon the sauce over it. Yield: 4 to 6 servings Recipe By :COOKING LIVE SHOW #CL8718 Posted to MC-Recipe Digest V1 #247 Date: Wed, 16 Oct 1996 17:10:53 -0400 From: Meg Antczak

Irish Lamb and Potato Stew

Ingredients

• 2 - 2½ pounds lamb stew meat (cut into approximately 1½ - inch pieces (boneless shoulder or leg meat))
• 2 tablespoons canola oil (or other neutral tasting oil)
• kosher salt and black pepper (to taste)
• 2 yellow onions (halved and cut crosswise into ¼-inch slices)
• 4 cups beef broth (or chicken broth)
• 1 can/bottle dark Irish beer (such as Guinness (approximately 2 cups, give or take))
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 4 carrots (peeled and cut into 1” pieces diagonally)
• 1 pound potatoes (cut into 1" pieces. I used gold potatoes, see notes.)
• 1 pound sweet potatoes (peeled, halved, and cut into 1" pieces)
• 2 tablespoons chopped fresh parsley (optional, plus more for garnish)

Instructions

1. Trim the lamb pieces of any large pieces of fat. Season the lamb liberally with salt and pepper.
2. Heat the oil (2 tablespoons) in a large, heavy pot (such as a Dutch oven) and brown lamb for 2-3 minutes on each side, until it develops nice color. Make sure the pieces aren’t touching each other - you will likely need to do this in 2-3 batches. Remove lamb to a plate or shallow bowl.
3. After all the lamb has browned, add the onions and a pinch of salt and pepper to the pot (there should be enough oil/fat in the pot still, but if there isn't, just add a little more). Cook on medium heat until the onions have softened and browned, stirring occasionally, about 5-10 minutes. Scrape the browned bits from the bottom of the pot as you cook. If browned bits are not easily removed, add a little bit of the beef broth to the pot to help deglaze it.
4. Add the beef broth (4 cups), and dark beer (1 can/ ~2 cups) to the pot. Add the lamb and any juices back into the pot, along with the dried thyme (1 teaspoon). Bring to a boil. Cover and simmer for about 90 minutes, or until lamb is starting to easily break apart when prodded with a wooden spoon (this may take more or less time depending on the size of the pieces or how tough the meat is to begin with).
5. Add the carrots and potatoes to the pot and stir together. Cover and cook for 10-15 minutes. Add the sweet potatoes and cook for another 15-20 minutes, or until all vegetables are soft enough to pierce easily with a fork.
6. Optional: To thicken the stew, remove about 1 - 1½ cups worth of the potatoes, sweet potatoes, and carrots to a blender. Ladle a cup or two of the broth into the blender. Blend until smooth, then stir back into the pot.
7. Season the stew to taste. This stew needs a lot of salt and pepper, so if it seems to be lacking in something, it's likely lacking in salt (see notes). Stir in the fresh parsley (2 tablespoons), if using. Serve, garnishing each bowl with more parsley, if desired.

Mexican 16-bean tomato and chorizo stew

Ingredients

• 1 pkg (16oz) Goya 16 bean soup mix
• 1 large onion chopped
• 2 ribs celery sliced
• 2 large carrots peeled, diced
• 4 cloves garlic chopped
• 1 can (14.5oz) chicken broth reduced sodium
• 1 can (14.5oz) diced tomatoes zesty chili style such as del monte
• 4 oz chorizo cured, chopped
• 3/4 teaspoon salt
• 1/2 cup Cilantro chopped (optional)
• 1 pkg Corn tortilla chips
• 1 pkg Light sour cream or greek yogurt
• 1 pkg corn muffin mix
• 1/3 cup milk
• 1 can creamed corn or 1/2 cup thawed corn
• 1/2 cup shredded cheese pepper jack or mexican mix

Instructions

1. *Rinse beans and place in a large sauce pan. Cover with water and soak over night.
2. *Spray bowl of slow cooker with non-stick spray. Drain beans and add to slow cooker. Stir in onion, celery, carrots, garlic, broth tomatoes, chorizo AND 2 cups water.
3. *Cover and cook on HIGH 6 hours or LOW 8 hours.
4. *To serve, stir in salt. Accompany with tortilla chips, sour cream, and additional cilantro.
5. CORN MUFFINS: Combine all ingredients in medium bowl. Spoon into greased 1 3/4 inch muffin cups. Bake at 400 for 12 to 14 mins.

Easy chicken casserole

Ingredients

• 2 tbsp sunflower oil
• 400g boneless, skinless chicken thigh , trimmed and cut into chunks
• 1 onion , finely chopped
• 3 carrots , finely chopped
• 3 celery sticks, finely chopped
• 2 thyme sprigs or ½ tsp dried
• 1 bay leaf , fresh or dried
• 600ml vegetable or chicken stock
• 2 x 400g / 14oz cans haricot beans , drained
• chopped parsley , to serve

Instructions

1. Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.
2. Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.

Buffalo Chicken Mac 'n Cheese

Ingredients

• 6 tablespoons butter (divided) salt
• 1 pound elbow macaroni
• 3 cups shredded rotisserie chicken
• 2 cloves garlic, minced
• 3/4 cup hot sauce (divided)
• 2 tablespoons all-purpose flour
• 2 teaspoons dry mustard
• 2 cups milk (I used 2%)
• 1/2 cups heavy cream
• 1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3.5 cups)
• 8 ounces pepper jack cheese, shredded (about 2 cups)
• 2/3 cup sour cream
• 1 cup panko bread crumbs
• 1/2 cup crumbled blue cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat the oven to 350° F and grease a 9-by-13-inch baking dish.
2. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
3. Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
4. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the milk and cream, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
5. Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
6. Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

Easy Chicken And Potatoes Recipe

Ingredients

• 4 boneless, skinless chicken breasts to equal 1 pound
• 3 medium scrubbed, unpeeled potatoes, cut into 1-inch or so pieces (about 3 cups)
• 1-1/2 cups baby carrots
• one 12 ounce jar homestyle chicken gravy
• garlic-pepper blend, to taste

Instructions

1. Heat oven to 400 degrees.
2. Spray a 13X9 glass baking dish with no-stick cooking spray. Arrange the chicken breasts in the middle of the dish. Arrange potatoes and carrots around the edges (DO NOT cover up chicken!) In a small bowl, stir together chicken gravy and garlic-pepper blend. Pour over chicken and vegetables. Cover tightly and bake 50-60 minutes or until the vegetables are tender and the juice of the chicken is no longer pink when the centers of the thickest parts are cut.
3. Note: Recipe is easily halved. You can find garlic-pepper blend in the spice aisle of your grocery store with the seasoned salt, lemon-pepper blend, etc.

Baked Turkey Meatballs with Spinach

Ingredients

• 2 tablespoons olive oil
• 1 large Onion finely chopped
• 2 cloves Garlic finely minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried thyme leaves
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes adjust to your preference
• 16 ounces frozen chopped spinach defrosted, drained, and squeezed to remove excess water)
• 2 tablespoons Worcestershire sauce
• 1/3 cup chicken broth
• 2 1/2 pounds Ground turkey
• 3/4 cup bread crumbs
• 2 large Eggs

Instructions

1. 1. Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray. I actually line my baking sheet with foil and then spray with cooking spray.
2. 2. In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender (about 5-6 minutes total time).
3. 3. Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has cooked out (evaporated). I don't have much liquid in my pan after I combine all these, but it will depend on how well you drained your spinach. Remove from heat and allow to cool to room temperature.
4. 4. In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat. I do all of this step with my hands, but you can use a spoon if you prefer.
5. 5. With your hands, create meatballs that are about 1 - 1 1/2 inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. Don't need that many? Freeze them after baking or cut this recipe in half (but I say freeze them and then you've done the work only once and have a future meal).
6. 6. Bake until your meatballs are cooked through with an internal temperature of 160 degrees F - which was about 20 minutes for my oven. Remove from oven and serve as desired.

Spinach Cheese And Prosciutto- Stuffed Chicken Breats Recipe

Ingredients

• 4 boneless skinless chicken breast
• salt and peper to taste
• 4 slices prosciutto (or ham if you rather)
• 4 slices smoked provolone (has to be) :-)
• 1 cup spinach leaves---chopped
• 4 tablespoons all-purpose flour, divided
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup chicken broth
• 1 tablespoon heavy cream

Instructions

1. 1. preheat over to 350 F
2. 2. To form pocket, cut chicken breast horizontally almost opposite edge. Fold back top half of breast, sprinkle lightly with salt and pepper. PLace 1 slice of provolone and 1/4 cup spinach ( you can add more if you LOVE spinach!) Fold top half over the filling
3. 3. Spread 3 tablespoons flour onto plate. Holding chicken closed, coat with flour. You can again add salt and pepper for taste.
4. 4.
5. Heat 1 tablespoon olive oil in a large skillet over medium. Place chiken in skillet- cook for only 4 minutes on each side..... dont clean pan yet...Transfer chiken to a shallow baking dish- I use a 9x13... and bake in the over 10 minutes or until juices are clear.
6. 5. Meanwhile, whisk chiken broth and cream into remaining 1 tablespoon flour in small bowl. Pour this mixture into that same skillet. heat over medium until it thickens which is about 3-4 minutes. Spoon sauce onto plate then top with chicken.
7. 6. ENJOY!!!!!

Polenta Cakes with Vegetable Ragout

Ingredients

• 2 tb Parmesan cheese
• 2 ts Chopped parsley
• 1 c Shiitake mushrooms;
• ; diced
• 1/2 c Red wine
• 2 tb Parsley
• salt and pepper to taste
• salt and pepper to taste
• 1/2 c Carrots; blanched and medium
• 2 ts Finely chopped fresh chives
• 1/2 c And 2 teaspoon corn meal
• 1/2 c Red peppers; medium diced
• 2 ts Finely chiffonade basil
• 2 ts Garlic
• 2/3 c Corn kernels
• 1/2 c Green zucchini; medium diced
• 1 c Chicken Stock
• 4 tb Butter
• 1 c milk
• 2 tb Butter
• 1 tb Red onions; finely diced
• 2/3 c Veal stock
• 1/2 ts Rosemary

Instructions

1. In a medium sauce pan add the milk, chicken stock and butter and bring to a simmer. Add the corn meal and cook 8-10 minutes over low heat or until the mixture starts pulling away from the pan. Remove from the heat and fold in Parmesan cheese, chives, basil, parsley, corn kernels and salt and pepper to taste. Spray a cookie sheet and spread the mixture on top. Allow to cool and cut into serving pieces. Melt 3 tablespoons of the butter and saute the garlic. Add the Shiitake mushrooms and saute until wilted. Add the red onions and cook until lightly translucent. Add the carrots, red peppers and zucchini. Deglaze with the red wine and add the veal stock and reduce to a thick consistency. Finish with the rosemary and parsley. Salt and pepper to taste. Stir in the last tablespoon of butter. Yield: 4 servings Recipe by: CHEF DU JOUR SHOW #DJ9358 - JIM COLEMAN

Baked Spinach -crab- And Artichoke Dip Recipe

Ingredients

• 1- cup mayonnaise (or salad dressing like miracle whip)
• 1- cup freshly grated parmesan cheese
• 1- can ( 14 ounces ) artichoke hearts drained and chopped coarsely
• 1 -package ( 10 ounces) frozen chopped spinach, thawed and squeezed to drain..
• 1 -package ( 8 ounces) fresh or imitation crabmeat chunks
• 1- 1/2 cups shredded pepper-jack cheese .......or (cheddar - cheese)
• toasted baguette slices and assorted gourmet crackers...

Instructions

1. Heat oven to 350 degrees f.
2. mix mayonnaise and parmesan cheese in a medium bowl
3. stir in artichoke hearts, spinach and crabmeat
4. spoon mixture into a 1 quart casserole dish ....sprinkle with pepperjack cheese
5. cover and bake 15- 20 minutes or until cheese is melted, and bubbly and heated thru
6. serve warm with baguette slices and crackers

Make Ahead - Cheese Beer Dip - No Onions/Shallots

Ingredients

• 2 cup sharp cheese
• 8 oz Cream cheese
• 1 clove Garlic
• 2/3 cup Beer
• 1 tablespoon Poppy seed salad dressing
• 2 tablespoon sweet pickle relish

Instructions

1. 1 Add all and chill.

Tuna, Noodle, and Artichoke Casserole

Ingredients

• 6 ounces thin or medium egg noodles
• 5 tablespoons (1/3 cup) unsalted butter, divided
• 1/2 cup chopped green onions
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon garlic and herb seasoning, or similar seasoning
• 1/8 teaspoon freshly ground black pepper
• 1 (12- to 15-ounce) jar or can artichoke hearts, drained and sliced or chopped
• 1 (2.25-ounce) can sliced ripe olives, drained
• 1 (2-ounce) jar pimientos
• 1 (4- to 6-ounce) jar sliced mushrooms, drained
• 1/2 cup freshly grated Parmesan cheese, plus more for topping
• 1 (12- to 14-ounce) can tuna, drained and flaked
• Salt, to taste
• 1 cup fresh breadcrumbs, or croissant crumbs

Instructions

1. Cook the noodles in boiling salted water following the package directions. Drain well and set aside.
2. Heat oven to 350 F.
3. Lightly butter a 2- to 2 1/2-quart baking dish.
4. In a large saucepan, melt 3 tablespoons of butter over medium-low heat. Add the green onions and saute for 1 minute. Stir in flour and continue cooking, stirring, for 2 minutes. Gradually add the milk; cook, stirring, until thickened.
5. Add the seasonings to the milk along with the artichoke hearts, olives, pimientos, mushrooms, and 1/2 cup Parmesan cheese. Cook the sauce, stirring, until the Parmesan cheese has melted. Add the flaked tuna; taste and add salt, as needed. Stir in noodles.
6. Spoon the mixture into the prepared baking dish.
7. Melt the remaining 2 tablespoons of butter; toss with the bread crumbs until well coated. Add 1 or 2 tablespoons of grated Parmesan cheese to the breadcrumbs. Sprinkle the crumbs over the casserole.
8. Bake for 25 to 30 minutes, until hot and bubbly and the topping is browned.

Corn Stew With Shrimp Recipe

Ingredients

• 2-tbspn Canola oil
• 6-strips semi-crisp fried bacon, chopped
• *2-small (10-oz or so)bags of kernel corn
• *-tbspn olive oil
• 1 block of butter
• 1 large onion, minced
• 2-ribs celery (including leaves), minced
• ½ green bell pepper, chopped
• *2 tspn minced garlic
• 2-tbspn all purpose flour
• 1 (6-oz) can tomato paste
• 1 small can of tomato sauce
• 1 can Original Rotel tomatoes, undrained
• 2 bay leaves
• *1(32-oz)box vegetable broth
• *-tbspn Tony Chacherie Seasoning(or your favorite spicy seasoning)
• *2-tspn coarse salt
• 2-lb fresh medium sized shrimp, peeled and deveined

Instructions

1. Put oil in large heavy soup pot, add bacon and fry until semi-crisp. Add corn and stir fry until it begins to brown around the edges.
2. I add the olive oil during this browning process.
3. When browned to your preference, drain off the bacon and the corn. Add the butter to the pot and when it is sizzling, add the onion, celery, bell pepper and garlic.
4. During the last 5 minutes or so add the flour.
5. You are not making a roux here.
6. When the vegies are softened, add the tomato paste and fry down until the mixture takes on slightly browned appearance.
7. Then add the tomato sauce, the rotel tomatoes, the bay leaves and the vegetable broth.
8. Stir together well for a smooth consistency.
9. At this point you add your seasoning and bring the pot to a low boil over a medium-high heat, stirring occasionally to prevent sticking. Add the corn and the bacon; cover the pot and simmer for 1 ½ hours. Do not take the lid off the pot unless you just have to take a peek to be sure nothing is sticking.
10. When simmer is completed add the shrimp, stir, and cover pot for an additional 10 minutes.
11. Do not overcook.
12. Shrimp will turn pink and curl up when done.
13. -Susana

Yankee Doodle Casserole

Ingredients

• 8 oz Medium wide noodles
• 1 1/2 lbs Ground beef
• 2 tablespoons Butter
• 1 teaspoon Salt
• 1/4 teaspoon Garlic Salt
• Pepper to taste
• 1 (8 oz) can Tomato puree
• 1 cup Creamed Cottage Cheese with chives
• 1 cup Sour cream
• 6 oz Onions chopped
• 3/4 cup Cheddar cheese grated

Instructions

1. Cook noodles. Add cottage cheese, sour cream and onions.
2. Saute beef. Add seasonings and tomato sauce.
3. Layer mixtures in 2 pt casserole. Top with grated cheese.
4. Bake 350 degrees for 30 min

Slow-Cooker Sweet and Sour Chicken

Ingredients

• 1 can (20 ounces) pineapple chunks in juice
• 1 cup baby-cut carrots, cut in half
• 1 medium onion, chopped (1/2 cup)
• 3 cloves garlic, finely chopped
• 1 teaspoon finely chopped gingerroot
• 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
• 1/2 cup reduced-sodium soy sauce
• 1/2 cup packed brown sugar
• 1 medium red bell pepper, cut into 1-inch pieces
• 1 medium green bell pepper, cut into 1-inch pieces
• 1/4 cup cornstarch
• 1/4 cup water
• Hot cooked rice or chow mein noodles, if desired

Instructions

1. Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.
2. Place carrots, onion, garlic and gingerroot in 4 1/2- to 6-quart slow cooker. Top with chicken. Mix soy sauce, brown sugar and reserved pineapple juice; pour over chicken.
3. Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink.
4. During last 30 minutes, add pineapple and bell peppers. Increase to high heat setting. Mix cornstarch and water; stir into chicken mixture during last 10 minutes of cooking. Serve with rice.

The Best Homemade Dinner Rolls

Ingredients

• 2 cups milk warm
• 2 tbsp instant dry yeast
• 1/4 cup Granulated white sugar
• 2 tsp salt
• 6 tbsp salted butter softened
• 2 large eggs
• 6 cups All purpose flour
• 1 tbsp Melted Butter