Creamy Beef and Mushroom Pasta

Ingredients:

1 lb Pasta, cooked
1/4 C Butter, divided
2 Large cloves garlic, minced
16 oz Fresh mushrooms, sliced
1 lb Ground beef
1/2 C Onion, chopped
1 T All-purpose flour
1 C Milk
1/4 C Sour cream
1/4 t Salt
Freshly ground black pepper, to taste

Directions:

In a large saute pan, heat 2 T of the butter over medium-high heat. Add the beef and onion. When the beef is nearly cooked add the garlic and mushrooms and cook until the mushrooms are fragrant and soft. Transfer to a large bowl and set aside.

In the same saute pan over medium-high heat, heat the remaining 2 T butter and the flour, whisking constantly to combine and avoid burning for about 45 seconds to 1 minute. Continuing to stir constantly, gradually add the milk until the mixture is smooth. Add the sour cream, salt, and pepper, and stir until well combined. Add the meat mixture to the sauce, and cook for about 2 minutes more.

Remove the pan from heat. Add the pasta to the sauce and toss to coat the noodles.

* Adapted from http://dairyfreecooking.about.com/od/pastarecipes/r/Vegan-Creamy-Mushroom-Pasta.htm

Peanut Butter Oat Blender Waffles

Ingredients:

2 C Vanilla almond milk
2 1/4 C Oats
1/4-1/2 C Peanut butter (or other nut butter)
2 T Brown sugar
2 t Baking powder

Directions:

Combine all ingredients in blender and blend for approximately one minute.

Preheat waffle iron and coat with cooking spray. Allow batter to thicken for about 10 minutes.

Make waffles according to your waffle iron instructions.

Cooked waffles freeze well.


* Adapted from http://www.onefrugalfoodie.com/2010/01/25/nutty-oatmeal-blender-waffles/

Eggnog French Toast

Ingredients:

2 Eggs, beaten slightly
1 1/2 C Eggnog (or Silk Nog)
1 1/2 T Ground cinnamon
1 t Pumpkin pie spice
12 Slices French bread

Directions:

Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish. 

Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet. 

Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly. 

Place the prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side. Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked. Serve immediately.

* Adapted from http://m.allrecipes.com/recipe/100490/recipeeggnog-french-toast-2

Easy Tuna Noodle Casserole

Ingredients:

1 (10.75 ounce) Can Condensed Cream of Mushroom Soup
1/2 C Milk (or milk alternative)
1 C Frozen peas
2 (6 ounce) Cans Tuna, drained and flaked
2 C Hot cooked medium egg noodles
2 T Dry bread crumbs (or 4 T Corn Flake crumbs)
1 T Butter or margarine, melted

Directions:
  
Mix soup, milk, peas, tuna and noodles in 1 1/2-quart casserole. Bake at 400 degrees for 20 minutes or until hot. Stir. 

Mix bread crumbs with butter and sprinkle on top. Bake 5 minutes.

 

* Adapted from http://allrecipes.com/recipe/campbells-kitchen-tuna-noodle-casserole/

Goat Cheese Lasagna

Ingredients:

1 T Olive oil
1 Pound lean ground beef
1 Medium onion, chopped
1/2 t Crushed red pepper
1/2 t Garlic powder
1/2 t Kosher salt
1/2 t Black pepper
1 t Italian seasoning
2 C Fresh mushrooms, sliced
9 Whole-wheat lasagna noodles
3 Red bell peppers, chopped
8 oz Soft goat cheese
1 (15 oz) Can diced tomatoes
1 (24 oz) Can mushroom flavored pasta sauce (tomato)

Directions:

Preheat oven to 350 degrees.

Spray a rimmed baking sheet with non-stick spray and roast red peppers, turning occasionally. Take out of oven at desired doneness.

While the peppers are roasting, cook the ground beef, onions, and mushrooms in a skillet. When meat is cooked and onions are translucent stir in the crushed red pepper, garlic powder, salt, black pepper, and Italian seasoning.

When the meat mixture is almost done cooking boil water in a large pot and cook lasagna noodles according to package directions. Don't overlook since they will also be baking in the oven once the lasagna comes together. Drain noodles and run cold water over them.

Once the red pepper is roasted crumble the goat cheese and loosely combine it with the red pepper in a small bowl.

Reduce the oven temperature to 375 degrees.

Combine the pasta sauce and diced tomatoes.

In a 9-inch by 13-inch baking dish begin layering the lasagna. First put a thin layer of pasta sauce and diced tomatoes. Next put a layer of noodles. Cover the noodles with meat mixture. Top that with the goat cheese and red pepper mixture. Cover the goat cheese with pasta sauce and diced tomatoes. Begin again with a layer of noodles and continue until you run out of ingredients to layer. The final layer should be pasta sauce. If desired, top with shredded mozzarella cheese.

Bake until the sides are bubbling (and if using mozzarella it should be slightly browned).

Slice and enjoy!

Crockpot "Refried" Beans

Ingredients:

2 Pounds Pinto beans, dry (approx. 5 C)
1 Large onion, chopped
1 t Garlic powder
2 1/2 T Salt
1 t Black pepper
4 t Cumin
10 C Hot water

Directions:

Rinse the beans in a colander. Pick out any bad beans.

Combine all the ingredients in the crockpot. Remove any floating beans. Cover, and cook on high for 4 hours AND on low for 2 hours (or more to cook beans to desired doneness). 

Uncover, and remove extra liquid. Leave enough liquid to reach the desired consistency when the beans are puréed. 

Purée beans in a food processor. 

Optional: To make the beans into a dip, add jalapeño hot sauce (this will no longer be nightshade-free), lime juice, salt, and cilantro to taste when pureeing!

Serve warm. Store in air-tight containers in the refrigerator and use within 2 weeks, or freeze in ziplock bags for later use.

* Adapted from http://penniesandpancakes.blogspot.com/2012/09/crockpot-refried-beans-019-per-cup.html

Yield: About 16 cups.

Light Frozen Peanut Butter Pie

Ingredients:

3 C Vanilla frozen yogurt
1/2 C Skippy Natural creamy peanut butter
1 9-inch Graham cracker or chocolate crust

Directions:

Mix frozen yogurt and peanut butter together until well combined and creamy. Pour into crust. Refreeze.

When ready to serve, top with whipped topping of your choice.

Roasted Cauliflower "Fries"

Ingredients:

2 Cauliflower heads
1/4 C Olive oil
1 1/2 t Salt
1 t Pepper

Directions:

Preheat oven to 400 degrees.

Wash and clean the cauliflower. Cut off and discard the stem. Cut the cauliflower up into small pieces.

In a large bowl, combine the olive oil, salt and pepper. Add the cauliflower pieces and thoroughly coat each piece.

Place cauliflower pieces onto a rimmed baking sheet sprayed with non-stick cooking spray (or lined with parchment paper). Bake for one hour and turn 3 times during cooking until each piece has a nice brown coloring. The browner they are the better.

* Adapted from http://www.delightedmomma.com/2012/01/baked-cauliflower-poppers.html

Grilled Sirloin with Herbed Goat Cheese

 Ingredients:

Pan-Seared Oven Baked Sirloin Steak
Mushrooms, sliced
Onions, sliced
Soft goat cheese
Garlic
Herbs of choice (Dillweed is delicious)

Directions:

Once the steak is done searing (see pan-seared steak recipe link) and has been removed from the skillet add the mushrooms and onions to the skillet. Add a little water to the skillet to help the drippings loosen and join the mushroom and onion mixture. Cook on medium-low heat until onions are carmelized, stirring every few minutes.

In a small bowl mix goat cheese, finely minced garlic, and herbs. Stir until well-mixed and smooth.

When steak is done baking top with goat cheese and then with mushrooms and onions. The goat cheese will be wonderfully melty!
 
* Adapted from http://www.primal-palate.com/2011/05/grilled-sirloin-with-herbed-goat-cheese.html

Pan-Seared Oven Baked Steak

Ingredients:

Tender cut of steak
Olive Oil
Salt and Pepper

Directions:

Coat each piece of steak with oil. Season with salt and pepper on both sides.

Heat a skillet at medium-high heat until a little water sprinkled on it pops and sizzles. 

Cook steak in hot skillet on each side until you get a good sear (about 2 minutes per side).

Place into a baking dish and bake at 425 degrees to desired doneness.

* Adapted from http://whitsamusebouche.com/restaurant-style/

Country White Bread

Ingredients:

3 C Lukewarm water

1/4 C Sugar

1 1/2 T Yeast

1/3 Cup Oil

1 T Salt

6 - 7 C All-Purpose or Unbleached Ground White Wheat flour

Directions:

In a large mixing bowl, dissolve yeast in warm water and sugar. Let sit 10 minutes. Add the oil. Add the dry ingredients starting with 6 cups of flour. Mix all together. Knead the dough thoroughly until all ingredients are incorporated, and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl (6-10 minutes). As you knead the dough, you may add more flour as needed, and repeat the process until dough reaches the desired consistency. 

Cover the bowl of dough with a dish towel or plastic wrap and let rise until doubled (an hour or more depending on how warm your kitchen is.) You may speed up this process by placing the covered bowl inside the oven with the oven light on, and another bowl of warm water sitting on the lower rack.

Punch the dough down, divide and and form into 2 loaves. Place the dough in 2 greased bread pans. (I use 9" pans.) Cover and let rise till the top of the dough is an inch or two above the bread pans.

Bake at 375 degrees for 25 minutes. Remove the baked loaves from their pans immediately, and place on a cooling rack. Slice, and serve warm with butter and honey.

Store in an air-tight bag. Baked loaves freeze well.

* Adapted from http://penniesandpancakes.blogspot.com/2012/09/grandmas-country-white-bread.html and directions at http://penniesandpancakes.blogspot.com/2012/10/how-to-make-homemade-bread-step-by-step.html

Chocolate Chia Seed Pudding

Ingredients:

2 T Chia seeds
1/2 C Almond milk
2 T Maple syrup
1 T Cocoa powder
1/2 t Vanilla

Directions:

Mix all the ingredients together. It may take a little time to incorporate the cocoa, but eventually it will.

After everything is mixed, cover and leave on your counter for 20 minutes before enjoying. Or you can leave it in the fridge overnight and enjoy the next day. The chia seeds continue to absorb the liquid they are in so you may need to water your pudding down with some more almond milk if you leave it till the next day. Top with fresh fruit or eat plain.

* Adapted from http://fooddoodles.com/2011/03/15/chocolate-chia-seed-pudding/

Spanish Rice and Sausage

Ingredients:

2 T Vegetable oil
1 Onion, diced
2 Garlic cloves, minced
1 Pound Smoked sausage, cut into bite-size pieces
1 1/2 C Uncooked white rice
2 C Water
8 Oz Tomato sauce (or to taste)
1 T Mexican seasoning
Salt and black pepper to taste

Directions:

Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. 

Stir in the sausage; cook and stir until the sausage is crisp. 

Mix in the rice, water, tomato sauce, seasoning, salt, and black pepper. Bring to a boil, then reduce heat to low. Simmer until the rice is tender and the liquid has been absorbed, about 20 minutes.

* Adapted from  http://www.allrecipes.com/recipe/marthas-spanish-rice-and-sausage/

Classic Wheat Bran Muffins

Ingredients:

1 C Buttermilk (or plain milk kefir)
1 1/2 C Wheat bran
1/3 C Vegetable oil
1 Egg
2/3 C Brown sugar, packed
1/2 t Vanilla extract
1 C All-purpose flour
1 t Baking soda
1 t Baking powder
1/2 t Salt
1/2 C Raisins or Chopped dates

Directions:

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.

Mix together wheat bran and buttermilk; let stand for 10 minutes.

Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins (or dates) and spoon batter into prepared muffin tins.

Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool.

Yield: 12 Muffins

Weight Watchers PlusPoints: 5 Points per muffin

* Adapted from http://m.allrecipes.com/recipe/25224/recipeclassic-bran-muffins

Oreo Peanut Butter Brownies

Ingredients:

1 Pkg Brownie mix
24 Oreo cookies
1/2 C Creamy peanut butter

Directions:

Preheat the oven to 350 degrees. Line a 12 muffin pan with paper liners or grease.

Prepare brownie mix according to package directions. For each cupcake cup spread 1 teaspoon of peanut butter over 2 Oreo cookies and stack them on top of each other. Place oreo stacks into the cupcake lined muffin cups. Spoon 2 tablespoons of brownie batter over each stacked oreos and let it run down the sides of the cookies. If you have left over brownie batter, bake separately in a separate baker or muffin tin.

Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through. Let cool completely then serve.

Makes 12 servings

* Adapted from http://www.instructables.com/id/Oreo-and-Peanut-Butter-Brownie-Cakes/

Chicken Sausage and Peppers Risotto

Ingredients:

3 Chicken breasts (about 5 oz each), uncooked
1 t Salt
1 t Black pepper
1 T Olive oil
1 Pound smoked sausage, sliced
1 Onion, chopped
1 T Paprika
1 T Cumin
1 T Herbes De Provence
1 Bay Leaf
1 t Parsley
4 C Chicken broth, or as needed
1 T Olive oil
1 Large Red bell pepper, chopped
1 Poblano pepper, chopped
12 oz Orzo pasta, uncooked

Directions:

Season chicken with salt and black pepper. Heat 1 tablespoon of olive oil on medium-high heat in a saucepan. Cook chicken until browned, remove from pan, and chop into bite-size pieces.

Cook and stir sausage and onion in the same saucepan until the onion is just starting to become translucent, about 3 minutes. 

Stir in paprika, cumin, herbes de Provence, bay leaf, and parsley; cook spices in oil until fragrant, about 3 minutes. Return browned chicken to the skillet, and pour in chicken stock. 

Heat to a boil; reduce heat to low, and simmer, covered, for 30 minutes.

Remove all chicken pieces and sausage using a slotted spoon. Remove and discard bay leaf. Pour broth into different bowl and set aside.

Heat 1 more tablespoons of olive oil on medium heat in saucepan. Add red and green peppers and orzo; stir to coat with hot oil. Stir in 1-1/2 cups of hot broth, 1/2 cup at a time. Cook for 5 minutes, or until most of broth is absorbed. 

Continue to slowly add remaining broth and stir until almost absorbed, about 15 minutes, or until tender but still slightly firm in the center of a pasta. Remove from heat. Add chicken and sausage, stir and cover. Let sit for 5 minutes, or until pasta soaks up remaining broth. You can pour in extra broth at serving time if mixture is a little dry.

*Adapted from http://www.allrecipes.com/recipe/risotto-with-chicken-sausage-and-peppers

Goat Cheese and Spinach Pasta

Ingredients:

2 T Extra Virgin Olive Oil
2 Garlic Cloves, minced
3 C Fresh Spinach
1 C Fresh cherry or grape tomatoes, diced
1/2 C Greek Sour Cream
1/4 C Goat Cheese
2 T Pine nuts
8 Oz Pasta, uncooked (your choice)
Salt and pepper
Parmesan-Romano-Asiago Cheese blend (optional)

Instructions:

Boil Pasta, reserve hot pasta water.

Heat olive oil in a skillet. Add garlic, spinach, tomatoes, and 3/4 C of pasta water.

Add sour cream and stir. Add goat cheese and pine nuts.

Once everything is nicely melted and combined, mix in the pasta.

Add salt and pepper to taste. If desired, sprinkle with cheese mixture.
 
* Adapted from http://amygonecountry.blogspot.com/2012/10/tuesday-night-gourmet-goat.html

Harvest Rice

Ingredients:

1/2 C Slivered almonds
2 C Chicken broth
1/2 C Uncooked brown rice
1/2 C Uncooked wild rice
3 T Butter
3 Onions, sliced into 1/2 inch wedges
1 T Brown sugar
1 C Dried cranberries
2/3 C Fresh sliced mushrooms
1/2 t Orange zest
Salt and pepper to taste

Directions:
  
Place almonds on an ungreased baking sheet. Toast at 350 degrees for 5 to 8 minutes. 

Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 45 minutes, until rice is tender and broth is absorbed. 

In medium skillet, melt butter over medium-high heat. Add onions and brown sugar. Saute until butter is absorbed and onions are translucent and soft. Reduce heat, and cook onions for another 20 minutes, until they are caramelized. 

Stir cranberries and mushrooms into the skillet. Cover, and cook 10 minutes or until berries start to swell. Stir in almonds and orange zest, then fold the mixture into the cooked rice. Salt and pepper to taste.

* Adapted from http://allrecipes.com/recipe/harvest-rice-dish/

Sweet Potato Pie

Ingredients:

1 (1 pound) sweet potato (about 2 C cooked)
1/2 C Butter, softened
1 C White sugar
1/2 C Milk
2 Eggs
1/2 t Ground nutmeg
1/2 t Ground cinnamon
1 t Vanilla extract
1 (9 inch) Unbaked pie crust

Directions:

Boil sweet potato whole in skin for 40 to 50 minutes, or until done.

Run cold water over the sweet potato, and remove the skin. Break apart sweet potato in a bowl.

Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth.

Pour filling into an unbaked pie crust. Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

* Adapted from http://m.allrecipes.com/recipe/12142/recipesweet-potato-pie-i

Crescent Cinnamon Rolls

Ingredients:

1 Tube (8 count) Pillsbury Crescent Rolls, unrolled and separated

Filling:

5 T Butter,softened
¼ C white sugar
2½ t Cinnamon

Glaze:

2 T Butter, melted
¼ cup + 2 T Powdered sugar
½ t Vanilla extract

Directions:

Preheat oven to 375.

Place the unrolled and separate crescent rolls on an un-greased rimmed cookie sheet.

In a small bowl, mix together the butter, sugar and cinnamon.

Evenly spread the cinnamon butter over the crescent rolls and roll up. Place tip side down on the cookie sheet. Bake for 10-12 minutes.

In a small bowl, mix together the butter, powdered sugar and vanilla until smooth. Place in a zip lock bag and snip a tiny corner off. Drizzle the glaze over the cinnamon rolls.

*Adapted from http://www.thehungryhousewife.com/2012/03/crescent-cinnamon-rolls.html

Holiday Nougat Cookies

Ingredients:

1 C Butter
1/2 C Sugar
2 t Vanilla extract
2 C Sifted flour
1/2 t Salt
2 C Finely chopped nuts (your choice walnuts, pecans or cashews)
Confectioner’s sugar

Directions:

Cream butter, sugar and vanilla until fluffy.

Sift flour and salt, add to creamed mixture blending thoroughly.

Add nuts and mix well.

Shape into 1 inch balls and place on baking sheet.

Bake at 325 degrees about 20 minutes. Do NOT brown! Cool cookies and roll gently in confectioner’s sugar.

*Adapted from http://www.grouprecipes.com/76488/archway-holiday-nougat-cookies.html

Easy Dairy-Free Pumpkin Spice Pie

Ingredients:

2 Large eggs
2/3 C Sugar
1 t Pumpkin pie spice
1/2 t Salt
1 (15-oz) Can pumpkin puree
1 (9-inch) Unbaked pie crust
1 1/4 C Silk Vanilla almond milk

Directions:

Preheat oven to 425 degrees.

In a large bowl whisk together eggs and Silk. Whisk in sugar, spice and salt. Add pumpkin, whisking until smooth. Pour into prepared crust.

Bake 15 minutes then turn down oven to 350 degrees. Bake for an additional 40-50 minutes until filling is set and a knife comes out clean.

Cool and served with non-dairy whipped topping.

*Adapted from http://silksoymilk.com/recipes/pumpkin-spice-pie

Rice Pilaf

Ingredients:

2 T Butter
1/2 C Orzo pasta
1/2 C Onion, diced
2 Cloves garlic, minced
1/2 C White rice, uncooked
2 C Chicken broth

Directions:

Directions Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

* Adapted from http://www.allrecipes.com/recipe/sarahs-rice-pilaf/

Sausage Mushroom and Rice Casserole

Ingredients:

1 T Olive oil
2 C Fresh mushrooms, sliced
1 Medium onion, chopped
8 oz Smoked sausage, sliced
1 Medium green bell pepper, chopped
1 Garlic clove, minced
1 C Uncooked long-grain rice
1 (10.5 oz can) Cream of mushroom soup
1 (10.5 oz can) Beef broth


Directions:

In a skillet, saute mushrooms, onion, sausage, bell pepper, and garlic in olive oil until onions are translucent.

Preheat oven to 350 degrees. Combine meat mixture and all other ingredients in a casserole dish. Cover, and bake for 60 minutes.


* Adapted from http://www.allrecipes.com/recipe/easy-mushroom-rice/

Minestrone Soup

Ingredients:

2 T Olive oil
3 Cloves garlic, chopped
2 Onions, chopped
2 C Celery, chopped
5 Carrots, sliced
3 C Chicken broth
3 C Water
4 C Tomato sauce
2 C Kidney beans, cooked
2 C Green beans
2 C Baby spinach
3 Zucchinis, quartered and sliced
1 t Oregano
2 t Basil
Salt and pepper to taste
1 C Seashell pasta, uncooked

Directions:

In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently.

Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper.

Simmer for at least 30 to 40 minutes.

Add pasta and cook until tender.

Serves 8-12

* Adapted from http://allrecipes.com/recipe/jamies-minestrone/

Savory Beef and Butternut Squash

Ingredients:

1 Pound ground beef
1 Medium onion, chopped
3 Garlic cloves, minced
1 T Olive oil
4 C Cubed peeled butternut squash
2 Cans (14-1/2 ounces each) Italian diced tomatoes
1 C Shredded carrots
1/4 t Oregano
1/4 t Basil
1/4 t Parsley
1/2 t Salt
1/4 t Pepper
Cooked rice

Directions:

In a skillet, saute beef, onion, and garlic in oil until meat is done and onion is tender.

In a baking dish coated with cooking spray, combine the squash, tomatoes, carrots and seasonings. Stir in the beef mixture.

Cover and bake at 350° for 60-70 minutes or until squash is tender.

Serve over rice.

Yield: 8 servings.

* Adapted from http://www.tasteofhome.com/Recipes/Savory-Butternut-Squash

Bop's Famous Giblet Stuffing

Ingredients:

16 oz Bagged cornbread stuffing, unprepared
2 1/2 C Chicken broth
1/2 C Butter
1/2 C Chopped celery
1/2 Chopped onion
1 T Poultry seasoning
2 Eggs, slightly beaten
Giblets from turkey
Turkey neck
5 C Water
2 Celery tops
1 Bay leaf
1 T Salt

Directions:

In saucepan, combine giblets, neck, water, celery tops, bay leaf, and salt. Bring to a boil; reduce heat; cover and simmer for 1 hour or until giblets are tender.

Remove giblets and neck. Chop meat fine.

Cook onion and celery in butter until tender.

In a separate pot, bring chicken broth and poultry seasoning to a boil. Remove from heat.

Add stuffing mix, giblets, onion mixture, and eggs to broth mixture. Fluff and mix with fork. Loosely spoon into turkey cavity. 

* From my Grandma's recipe

Pumpkin Spice Ice Cream

Ingredients:

2 C Vanilla ice cream (or frozen yogurt)
1/2 C Pumpkin purée
1 t Pumpkin pie spice

Directions:

Mix all ingredients together fully. Re-freeze for at least 3 hours

Yield: 3 Servings

* From Weight Watchers

Quick and Easy Pizza Dough

Ingredients:

2 C Flour
1 T Yeast
1/4 t Salt
1 T Sugar
2/3 C Lukewarm water (plus an additional 2 T)

Directions:

Mix 1 cup of flour with all other ingredients.

Gradually add 2nd cup of flour until it forms a ball. Use your hands to form and knead the dough.

Let the dough rest 10-15 minutes in a bowl covered with a dish towel or saran to keep it warm.

Spread out onto greased pizza pan (optionally, add some cornmeal to the pan before adding the dough).

Bake crust for 15 minutes at 375 degrees.

Top with your favorite toppings and continue baking another 20-25 minutes. Enjoy!

*From http://www.food.com/recipe/quick-and-easy-pizza-dough-117532

Garlic Mashed Sweet Potatoes

Ingredients:

2 Pounds (4 medium) sweet potatoes, peeled, cubed
3 cloves garlic
1 T butter (or butter substitute)
1/2 C almond milk
1/4 C chicken broth
2 T Greek sour cream
Salt and fresh cracked pepper to taste

Directions:

In a large pot boil sweet potatoes in salted water until tender, drain in a colander.

Meanwhile, melt butter and sauté garlic until lightly golden. Return potatoes to the pan, add milk and sour cream; mash until smooth and creamy. Adjust salt and pepper to taste.

*Adapted from http://www.skinnytaste.com/2012/10/garlic-sweet-potato-mash.html

Sweet Potato Shepherd’s Pie

Ingredients:

For the potatoes:

1-1/2 Pounds Sweet potatoes, peeled, diced
3 Garlic cloves
1/2 C Milk
1/4 C Chicken Broth
2 T Sour Cream
Salt and pepper to taste

For the filling:

1 lb Lean Ground beef (or turkey)
1 t Olive oil
1 Medium onion, diced
1 Celery stalk, chopped
1 Parsnip, diced
2 Cloves garlic, diced
8 oz Mushrooms, diced
10 oz Frozen mixed vegetables
2 T Flour
1 C Chicken broth
2 t Tomato paste
1 t Worcestershire sauce
1 t Freshly chopped rosemary
Salt and pepper, to taste
Paprika, to sprinkle

Directions:

Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, sour cream, salt and pepper. 

Preheat oven to 400°F.

In a large saute pan brown meat; season with salt and pepper. When cooked, set aside. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.

Add garlic and mushrooms; sauté another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked meat, and mix well. Simmer on low about 5-10 minutes.

Spread meat mixture in a casserole dish. Top with mashed sweet potatoes. Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. Bake 20-30 minutes or until potatoes turn golden. Remove from oven and let it cool 10 minutes before serving.

*Adapted from http://www.skinnytaste.com/2012/11/sweet-potato-turkey-shepards-pie.html

Honey Roasted Butternut Squash with Apples and Pecans

Ingredients:

 

1 Pound butternut squash, cubed
1 Medium baking apple, peeled, cored and cubed
3 T butter, melted(or butter substitute)
3 T honey
1/4 C pecans, finely chopped
1/2 t Nutmeg
1/2 t Cinnamon

Directions:
 

Preheat oven to 400 degrees. Place cubed squash and apple in an 8'x8' baking dish. Add 2 tablespoons water and roast uncovered, stirring occasionally for 20 minutes, or until almost cooked through.

 

Meanwhile, in a small bowl, combine butter, honey, pecans, nutmeg, and cinnamon.
  

Remove squash from oven, and pour honey mixture over squash. Stir lightly to coat.
  

Return to the oven for another 10 minutes, or until cooked through. Remove from oven and serve.

Yield: 5 Servings

*From "Eat Smart: Butternut Squash" package.

Pumpkin Stew

Ingredients:

2 Pounds beef stew meat, cut into 1-inch cubes
3 T cooking oil, divided
1 C Water
3 Large potatoes, peeled and cut into 1-inch cubes
4 Medium carrots, sliced
1 C Celery, sliced
1 Large green pepper, cut into 1/2-inch pieces
4 Garlic cloves, minced
1 Medium onion, chopped
2 t Salt
1/2 t Pepper
2 T Instant beef bouillon granules
1 15 oz Can diced tomatoes
1 Pumpkin (10-12 pounds)

 Directions:

In a large pot, brown meat in 2 T oil. Add water, potatoes, carrots, celery, green pepper, garlic, onion, salt, and pepper. Cover and simmer for two hours.

Stir in bouillon and tomatoes.

Wash pumpkin; cut a 6- to 8-inch circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace the top. Brush outside of pumpkin with remaining oil.

Bake at 325 degrees just until pumpkin is tender (2 hours or less). Do not overbake!

Serve stew from pumpkin, scooping out a little pumpkin with each serving.

Yield: 8-10 servings.

* Adapted from Taste of Home magazine.

Super Easy Tortilla Soup

Ingredients:

1 T Oil (your choice)
1 Medium white onion, diced
1 Poblano pepper, diced (optional)
1 15 oz Can cream-style corn
1 15 oz Can corn kernels
1 15 oz Can diced tomatoes
2 10 oz can rotel
1 15 oz can chicken broth (more as needed)
4 chicken breasts, boiled and diced
1 t Cumin
1/4 Bunch cilantro, chopped fine
2 15 oz Can black beans
Salt and pepper, to taste
Tortilla chips

Directions:

Cook onion (and poblano) in oil until onion is translucent.

Put remaining ingredients (except chips) together and simmer for 20 minutes.

Top with tortilla chips.

 

* Adapted from http://www.yummly.com/recipe/external/Super-Easy-Tortilla-Soup-Food_com-109294

Homemade Pumpkin Pie

Ingredients:

3 C Pumpkin puree
1 C Sugar
1 1/2 t Ground cinnamon
1 t Ground cloves
1 t Ground allspice
1/2 t Ground ginger
1/2 t Salt (optional)
3-4 Large eggs (Use less for denser pie)
1/2 t Vanilla extract (optional)
12-18 oz Evaporated milk (or non-dairy substitute)(use less for denser pie)

Directions:

Mix all ingredients well. Pour into pie crust of your choice (fill to just below 1/4 inch from top of crust).

Bake at 425 degrees for first 15 minutes. Lower temperature to 350 degrees and bake another 45-60 minutes (until a blunt table knife inserted into the center comes out clean).

Allow pie to cool to your desired temperature. Serve with whipped topping of your choice if desired.

Note: Pie freezes well. Thaw for 24 hours in refrigerator then bake at 350 degrees for about 15 minutes to reheat.

* Adapted from http://www.pickyourown.org/pumpkinpie.php

Pumpkin Puree

Ingredients:

1 Fresh pie pumpkin (firm and bright orange, a 6-inch pumpkin should be enough for 1 pie)

Directions:

Wash the exterior of the pumpkin with cool or warm water (no soap). Cut the pumpkin in half. Scoop out the seeds and scrape the insides (you can save the seeds for planting or for roasting!).

Steam Method:

Use a steamer basket inside a large pot to steam the pumpkin. Cook until the insides are soft and easily pull away from the skin (this will probably take 20-30 minutes).

Roasting Method:

Place pumpkin halves face-down in a 9x13 casserole with about 1/2-inch of water at the bottom. Bake at 400 degrees until pumpkin meat is soft.

Scoop out the pumpkin.

Add the pumpkin to a food processor or blender to puree!

This puree made be used in recipes in place of canned pumpkin. Freezes well.

* From http://www.pickyourown.org/pumpkinpie.php

Garlic Sauteed Artichokes

Ingredients:

2 Large artichokes (about 1 pound each)
3 Cloves garlic, chopped
2 T Olive oil

Directions:

Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.

Add the olive oil to a large skillet on medium heat. Add the garlic, and saute for about 1 minute to flavor the oil. Arrange artichoke halves cut-side down in the skillet.

Saute for about 5 or 10 minutes, or until lightly browned.

Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.

Yield: 4 Servings

* Adapted from http://m.allrecipes.com/recipe/48464/recipegarlic-sauteed-artichokes

Quick and Easy Fruit Salad

Ingredients:

1 pint fresh strawberries, sliced
1 pound seedless green grapes, halved
3 bananas, peeled and sliced
1 (8 ounce) container strawberry yogurt

Directions:

In a large bowl, toss together strawberries, grapes, bananas, and strawberry yogurt. Serve immediately.

Yield: 10-12 Servings

* From http://m.allrecipes.com/recipe/24373/fruit-salad-in-seconds

Guacamole

Ingredients:

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

Directions:

In a large bowl place the scooped avocado pulp and lime juice, toss to coat.

Drain, and reserve the lime juice, after all of the avocados have been coated.

Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice.

Let sit at room temperature for 1 hour and then serve.

* From http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe/index.html

Easy Mixed Veggie Beef Soup

Ingredients:

1/2 pound ground beef, lean
1 medium onion, chopped
1 clove garlic, minced
16 ounces tomatoes, canned
1 cup celery, diced
2 medium carrot, diced
1 large potato, diced
16 ounces frozen corn kernels
16 ounces frozen mixed vegetables
1 cup water
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste

Directions:

In a 5-quart pan, over medium heat, saute the garlic and onion in a small amount of oil until tender. 

Add the ground beef and cook until brown, stirring to break up meat. Drain if necessary, then add the tomatoes, salt, pepper, and water to the meat. 

Add the carrots to the pan and cook for 5-10 minutes then add the potatoes and celery. 

Simmer for 5-10 more minutes then add the frozen corn and vegetables and cook for about 10 more minutes or until vegetables are tender. 

Adjust seasonings to taste.

Yield: 6 Servings

* Adapted from http://www.cooks.com/rec/view/0,1948,133185-240193,00.html

** Pictured with added mushrooms, stew meat, kale, Italian seasoning, kidney beans, and beef bullion.

Summer Squash Casserole

Ingredients:

1 T Olive oil
1 Red bell pepper, chopped
3/4 C White onion, diced
1 1/2 C Zucchini, sliced
1 1/2 C Yellow squash, sliced
1 C Fresh mushrooms, sliced
1 C Chicken broth, as needed
1 1/3 C Non-dairy cream of mushroom soup substitute (or 1 10.75 oz can cream of mushroom soup)
1/2 C Greek sour cream (or sour cream of choice)
1 6 oz pkg Cornbread stuffing mix

Directions: 

Preheat an oven to 300 degrees F (150 degrees C). Grease a 7-inch casserole dish. 

Heat olive oil in a skillet over medium heat. Stir in the bell pepper, onion, zucchini, squash, mushrooms, and chicken broth. Bring to a simmer, and cook until the vegetables have softened, about 10 minutes. Use more broth if needed to keep the mixture moist. 

Remove the vegetables from the heat, and stir in the mushroom soup, sour cream, and 3/4 of the stuffing mix; pour into the prepared casserole dish. Sprinkle the remaining stuffing mix over top. 

Bake in the preheated oven until browned on top, about 30 minutes.

Yield: 6 Servings

* Adapted from http://allrecipes.com/Recipe/Country-Squash-Casserole

Non-Dairy Cream of Mushroom Soup Substitute

Ingredients:

1 T Dairy-free margarine
1/4 C Mushrooms, chopped
1 T Minced onion
3 T Dairy-free margarine
3 T Flour
1/2 t Salt
1/2 t Pepper
1 1/4 C Almond milk, heated (or other milk substitute)

Directions:

Melt 1 T margarine and sauté vegetables lightly. Remove from pan.

Melt 3 T margarine. Whisk in flour and seasonings. Cook for about one minute, stirring frequently. Slowly add hot almond milk, stirring with a whisk to prevent lumps. Cook until thick, stirring constantly.

Yield: 1 C

* Adapted from http://www.food.com/recipe/non-dairy-cream-of-mushroom-soup-substitute-107359

Beef Tongue Tacos

Ingredients:

1 beef tongue
1/2 white onion, sliced
5 cloves garlic, crushed
1 bay leaf
salt to taste

1 tablespoons vegetable oil
5 Roma tomatoes
3 poblano peppers
1/2 onion, diced
2 (10 ounce) packages corn tortillas
Salsa
Mexican seasoning

Directions:

Place the beef tongue in a slow cooker and cover with water. Add the onion slices, garlic, and bay leaf. Season with salt. Cover and cook on Low overnight or 8 hours. Remove the tongue and shred the meat into strands.

Heat the oil in a skillet over medium heat. Cook the tomatoes, peppers, and onions in the hot oil until softened on all sides. Add tongue meat to skillet. Cook another 5 to 6 minutes. Add Mexican seasoning to taste.

Build the tacos by placing meat mixture into 2 softened corn tortillas. Top with salsa and, optionally, cheese and sour cream.

Serve with side salad of shredded iceberg lettuce, corn, onion, black beans, and diced tomatoes with Mexican seasoning to taste. Top with sour cream if desired.

* Adapted from http://allrecipes.com/recipe/delicious-beef-tongue-tacos

Pumpkin Oat Bran Muffins

Ingredients:

1-1/2 C Gluten-Free Oat Bran
1/2 C Pamela’s Gluten-Free Bread Mix (or other GF flour blend)
1/2 C Packed Brown Sugar
2 t Baking Powder
1 t Pumpkin Pie Spice
1/2 t Salt
1 Large Egg
1 C Canned Pumpkin
1/2 C Milk
2 T Light Olive Oil
1/2 C Raisins (optional)

Directions:

In a small bowl, combine the first six ingredients. In another bowl, whisk the egg, pumpkin, milk and oil until well blended. Add raisins if desired. Stir into dry ingredients just until moistened.

Coat muffin cups with cooking spray; fill 2/3 full. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Yield: 10-12 muffins (12 with raisins)

* Adapted from http://www.tasteofhome.com/Recipes/Pumpkin-Oat-Bran-Muffins

Easy, No-Knead Refridgerator Bread!

Ingredients:

3 Cups warm water
1 1/2 T Kosher salt
1 1/2 T Active dry yeast
6 1/2 C Unbleached all-purpose flour

Directions:

Find a large, seal-able plastic container. Pour water, salt, and yeast in container and allow yeast to proof. Pour in flour. Mix all ingredients together.

Gently set the lid on top of the container without actually sealing it. Allow dough to rise for about two hours until it has doubled in size.

Refrigerate dough at least 18 hours (can be refrigerated up to 3 weeks). When ready to make bread, grease hands with oil and remove the amount of dough needed. Cover with flour and form into desired shape. Place on greased cookie sheet, in baking dish, etc. Allow to rest for 20-30 minutes. Cut at least one slit in the top to allow for cracking while baking.

Bake at 400 degrees (with a water bath) for approximately 30 minutes. Time will vary depending on shape of loaf. Bread is done when it reaches an internal temperature of 200 degrees.

Place on cooling rack and spread oil or butter on the crust to keep it soft.

Taqueria Carne Asada Tacos

Ingredients:

18 soft corn tortillas
1 lb flank steak
Lime wedges

Marinade:

2 tablespoons white vinegar
3 tablespoons soy sauce
1 garlic clove, minced
1 small lime, juiced
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground white pepper
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon paprika

Relish:

1/4 white onion, chopped
3 tablespoons chopped fresh cilantro
1/4 lime, juiced

Salsa Puree:

1 large tomato, chopped
4 oz can of diced green chiles
1/4 white onion, quartered
1 garlic clove, peeled
1 poblano pepper, chopped
salt and pepper to taste

Directions:

Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, garlic, lime juice, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.

In a small bowl, stir together chopped white onion, cilantro, and the lime juice. Set aside to use as a relish for the tacos.

Preheat the oven to 450 degrees F. 

Place the tomatoes, onion, poblano, and clove of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and green chiles into a blender or food processor, along with salt and pepper. Puree until smooth.

Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.

Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add cheese if you like. Garnish with lime wedges, and serve.

* Adapted from http://allrecipes.com/recipe/taqueria-style-tacos---carne-asada/  
 

 

Easy Artisan Bread

Ingredients:

3 cups warm water
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons kosher salt
6 1/2 cups unbleached all-purpose flour

Directions:

Add flour, yeast, and salt to a large mixing bowl. Pour in water and stir until combined. Cover bowl with foil for 2-5 hours (can put in the refrigerator if you need more time before you can bake it).

Divide dough into three loaves (with a knife). Cover with flour and form into balls. Lay on a greased baking sheet (or silicon baking mat covered baking sheet) and let rest for 20-30 minutes.

With a sharp knife, slash the top of each loaf into 3 lines or a criss-cross pattern. This helps let out some steam in the dough. If you don’t slash your bread, the bread will most likely make it’s own tear somewhere during cooking.

Preheat your oven to 450 degrees and add a small pan filled with 1 cup of water on a lower rack for a water bath (water bath is optional). Bake for 30-35 minutes.

Place your baked bread on a baking rack to cool.

* Adapted from http://www.makeandtakes.com/warning-easiest-recipe-for-homemade-bread

Apple Crisp with a Cranberry Twist

Ingredients:

8 Baking apples
2 cup cranberries (fresh or frozen)
1/2 cup flour
1/4 cup whole wheat flour
1/2 cup large flake rolled oats
1/2 cup brown sugar, packed
2 -4 tablespoons candied ginger, finely minced
1/2 teaspoon cardamom , ground
1/2 teaspoon cinnamon
1/3 cup butter, big chunks

Directions:

Peel and core apples; slice into thin wedges. In a large bowl, stir together apples and cranberries. Turn into an 11x9-inch baking dish.

In a bowl, stir together flour, rolled oats, sugar, ginger, cardamom, and cinnamon.

Using fingers, work in butter until pea-size crumbs form. Sprinkle over fruit.

Bake in 350F oven until bubbling around edges and topping is set and deep golden brown, about 1 hour. Check after 45 minutes; if topping is becoming too dark, cover loosely with foil. Let stand about 10 minutes before serving.

Makes 8-10 servings.

* Adapted from http://www.food.com/408727

Light Chicken Paprika with Noodles

Ingredients:

1 1/2 pound(s) uncooked boneless skinless chicken breast, cut into large chunks
1 large onion(s), chopped
1 large tomato(es), chopped
1 cup(s) canned chicken broth
1 tsp table salt, or more to taste
1 Tbsp paprika, sweet-variety
8 oz uncooked linguini, broken into 3-in pieces
3 cup(s) green cabbage, shredded
2 Tbsp all-purpose flour
2 Tbsp water
1/2 cup(s) reduced-fat sour cream

Instructions:

Place chicken, onion, tomato, broth, salt and paprika in a heavy pot; bring to a gentle simmer over medium-low heat. Cook, partially covered, until chicken is cooked through, about 30 to 40 minutes.

While chicken mixture is cooking, cook noodles according to package directions. Add cabbage to noodle pot about 5 minutes before noodles will be done cooking so they can boil together; drain and reserve liquid.

When chicken is cooked through, combine flour with 2 tablespoons water until it forms a paste; add about 3/4 cup pasta cooking liquid to flour mixture bowl and mix well. Stir flour mixture into chicken mixture and simmer until liquid thickens, about 10 minutes. Remove from heat; stir in sour cream.

To serve, spoon chicken mixture over noodle mixture. Yields about 2/3 cup chicken and 2/3 cup noodles/cabbage per serving.

Notes
For more intense flavor, use hot or smoked paprika.

* From Weight Watchers

Hearty Black Eyed Pea Soup

Ingredients:

1 Pound Bulk Pork Sausage
1 Pound Ground Beef
2 Large Purple Sweet Onions, Chopped Fine
4 Cups of Beef Broth
3 15 1/2 Oz. Cans Black Eyed Peas Washed and Drained
1 28 Oz. Can Diced Tomatoes, Undrained
1 10 Oz. Can Diced Tomatoes and Green Chilies, Undrained.
1 Can 4 Oz. Chopped Green Chilies
4 Teaspoons Molasses
1 Teaspoon Worcestershire Sauce
1 Teaspoon Fresh Minced Garlic
1 Teaspoon Salt
1 Teaspoon Black Pepper
1 Teaspoon Dry Cumin

Directions:

In a large dutch oven or stock pot cook the sausage, ground beef, onion and garlic until the meat is done.You want to drain all liquid away.Now add all your other ingredients to the dutch oven or soup pot and cook on low heat for two hours.

* Includes added ham and zucchini in picture.

Lemon Pepper Chicken

Ingredients

• 6 skinless, boneless chicken breast halves
• 1 teaspoon lemon pepper
• 1 pinch garlic powder
• 1 teaspoon onion powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in a lightly greased 9x13 inch baking dish. Season with lemon pepper, garlic powder and onion powder to taste. Bake in preheated oven for 15 minutes.
3. Turn over chicken pieces and add more seasoning to taste. Bake for an additional 15 minutes, or until chicken is cooked through and juices run clear.

Grandma's Lefse

Ingredients:

1/4 C Corn oil
1/4 C Buttermilk
1/4 C Sugar
1 Tsp. Salt
2 Big mashed potatoes
Flour until right (about 2 1/2 cups)

Directions:

After mixing, roll and cook on lefse grill (about 275 degrees). When it bubbles and browns turn and take off with a lefse turner (or spatula).

Serve with butter and sugar.

Jen's Yummy Chicken

Ingredients:

3 Chicken breasts

Salt

Pepper

Italian seasoning

Parsely

1 Can of cream of mushroom soup

1 Medium Onion, chopped

1 Glove of garlic, minced

Shredded cheddar cheese

Directions:

Mix all ingredients (but cheese) together with oil and cook at 400 degrees until done. Put cheese on top at end. Serve over rice.

Slow-Cooker Hearty Split Pea and Ham Soup

Ingredients:

1 Pound Meaty Ham Bone or Diced Ham Steak

4 1/2 T Dried Minced Onions

1 Pound Dried Split Peas

2 Large Carrots, peeled and sliced

2 Celery Ribs, sliced

1 Bay Leaf

1/4 t Dried Leaf Marjoram

1 t Salt

1/2 t Black Pepper

5 C Water

Directions:

Combine all ingredients in slow-cooker. Cook on low for 8 hours. Stir well. Add more hot water (up to one cup, if too thick). 

Remove bone, if using, pull off meat and return meat to slow-cooker. Add salt to taste. 

Yield: 4-6 Servings

Syrian Lamb with Green Beans and Rice

Ingredients

• 4 to 6 shoulder lamb chops, fat removed and bones in for flavor
• 3 tablespoons butter
• 2 medium onions chopped
• 2 large cloves garlic
• 1 bay leaf
• 1 small red pepper
• 1 teaspoon chopped dried Greek oregano
• 1/4 cup water
• 2 pounds fresh green beans, snapped and cut into bite size pieces
• 1 (28-ounce) can crushed tomatoes
• Salt and pepper, to taste

Directions

Saute the chops in butter so they are brown on both sides. Add the onion, garlic, bay leaf, red pepper and seasoning and cook for 5 minutes. Add 1/4 cup of water and simmer for 10 minutes. Add the green beans and tomatoes. Cover and cook for 1 hour on a medium fire checking occasionally to be sure the lamb mixture is not boiling too rapidly. The beans will be cooked more than we are used to but they will be bathed in the lamb tomato mixture which is divine.

Rice Pilaf:

• 1 stick butter
• 1/4 to 1/2 cup broken vermicelli
• 1 bay leaf
• 1 small red pepper, chopped
• 2 cloves chopped garlic
• 2 cups basmati or long grain rice
• 4 cups chicken stock
• Salt and pepper, to taste

In the melted butter saute the vermicelli, bay leaf, and red pepper until the noodles are golden. Watch carefully and add the garlic so it sautes too. Noodles should be golden. Be careful not to brown. Add the rice and cook for a minute. When ready to serve add the chicken stock and bring to a gentle boil. Cook for 25 minutes. 

* From http://www.foodnetwork.com/recipes/calling-all-cooks/syrian-lamb-with-green-beans-and-rice-recipe/index.html

Sweet and Sour Chicken

Ingredients

• 2 tablespoons vegetable oil
• 2 boneless chicken breasts, sliced into strips
• Salt and pepper
• 1/2 cup chopped red pepper
• 4 teaspoons cornstarch, mixed with 4 teaspoons water
• 1 cup canned pineapple chunks, drained with 1/2 cup reserved juice
• 3 tablespoons light brown sugar
• 3 tablespoons rice wine vinegar
• 1/4 cup chicken stock
• 1/2 cup chopped green pepper

Directions

In a large non-stick skillet, heat oil over medium high heat. Season chicken strips and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute. Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.

*From http://www.foodnetwork.com/recipes/sweet-and-sour-chicken-recipe/index.html

Brussel-Sprout-Stuffed Meatballs

Ingredients:

2 pounds ground beef
1-1/2 cups uncooked instant rice
1 medium onion, chopped
2 eggs, lightly beaten
1-1/2 teaspoons garlic salt
1/2 teaspoon pepper
1 package (10 ounces) frozen brussels sprouts
2 cans (15 ounces each) tomato sauce
1 cup water
1 teaspoon dried thyme

Directions:

In a large bowl, combine the first six ingredients and mix well. Shape a scant 1/4 cupful around each frozen brussels sprout to form a meatball.

Place in an ungreased 15-in. x 10-in. x 1-in. baking dish. Combine tomato sauce, water and thyme; pour over meatballs. Cover and bake at 350° for 1 hour and 15 minutes or until meatballs are cooked through. 

Yield: 8-10 servings.

* From http://www.tasteofhome.com/Recipes/Inside-Out-Brussels-Sprouts

Penne Arrabiata

Ingredients:

1/4 cup olive oil, divided
3 cloves garlic, sliced
1/2 teaspoon red pepper flakes
1 (28 ounce) can diced tomatoes
1/2 cup tomato sauce
1 bunch fresh basil, chopped
1 (12 ounce) package dried penne pasta
2 eggs
2 cups bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 pound thin chicken breast cutlets

Directions:

Heat half of olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red pepper flakes, and saute for another minute. Pour in the diced tomatoes and tomato sauce, and add the basil. Simmer for about 20 minutes, stirring occasionally.

Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain.

In a small bowl, whisk eggs with a fork. Place bread crumbs in a separate bowl. Stir the garlic powder, salt and pepper into the bread crumbs. Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated.

Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color.

Remove chicken, and cut into slices. Toss the chicken slices into the sauce, and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, then serve.

* Adapted from http://allrecipes.com/recipe/brooklyn-girls-penne-arrabiata

World's Simplest Banana Pancakes!

Ingredients:

1 large ripe banana
2 large eggs

Directions:

Mash banana until creamy. Mix in eggs. Cook in frying pan! That's it!

* From http://www.blogilates.com/recipe-index/100-natural-pancakes-recipe-gluten-free-flourless-low-calorie#

Banana-Oat Breakfast Cookies

Ingredients:

1 1/2 cups oats, uncooked
2 ripe bananas, mashed with fork until creamy
1 cup unsweetened applesauce
1/2 cup raisins, or to taste
1/4 cup chopped walnuts
1/2 medium apple
1 1/2 tsp vanilla extract
1 1/2 tsp cinnamon

Directions:

Preheat heat oven to 350 degrees.

Mix vanilla extract & cinnamon into the applesauce.

Blend applesauce mixture with all other ingredients & let sit for 10 minutes

Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into rounds.

Bake approx. 30-35 minutes, or until golden & done.

Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.

Store in a covered container when completely cool.

* Recipe from my sister's modification of http://watching-what-i-eat.blogspot.com/2012/04/banana-oat-breakfast-cookies.html

Cilantro-Lime Rice

Ingredients:

1 cup white rice
1/2 lime, juice of
1 tsp salt
3 tbsp fresh chopped cilantro
3 tsp vegetable oil

Directions:

In a medium pot, cook rice as directed on package while adding the salt and 1 tsp of the oil with the water.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Makes 4 servings.

* Adapted from http://www.skinnytaste.com/2009/03/chipotle-cilantro-lime-rice-4-pts.html

Southwestern Turkey Stuffed Peppers

Ingredients:

For the filling:

1/2 lb. lean ground turkey
3/4 cups canned black beans, rinsed and drained
3/4 cups frozen corn
1 small jalapeño, seeded and de-veined
1 large diced tomato
1 cloves garlic, minced
3 tbsp chopped red onion
2 tbsp chopped cilantro
1 tsp cumin
kosher salt to taste

For the peppers:

3 bell peppers, cut in half lengthwise
1/3 C chicken broth
Shredded cheese of choice
1 tbsp chopped scallions, for garnish

Directions:

In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, jalapeño pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.

Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.

Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.

Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes. Top with scallions and serve with sour cream if desired.

Makes 3-4 servings.

* Adapted from http://www.skinnytaste.com/2012/09/santa-fe-turkey-stuffed-peppers.html?m=1