Shrimp Saganaki Linguine

Ingredients:

8 oz Linguine

1 T Olive oil

2 Medium onions, diced

3 Cloves garlic, minced

Crushed red pepper flakes, to taste

1/4 C White cooking wine (or chicken broth)

28 oz Can Diced tomatoes (undrained)

1 t Oregano

1 lb Cooked shrimp

1/2 C Feta, crumbled (or goat cheese)

1 t Dill (or 1 T fresh Dill, chopped)

1/4 C Parsley, chopped 

Salt and pepper to taste

Directions:

Pour Olive into into a large frying pan (Saganaki). Cook onions on medium heat in oil until tender. Add garlic and red pepper. Cook until fragrant. Add white wine and simmer for several minutes. 

Cook pasta as directed on package. 

Add the tomatoes and oregano and simmer until the sauce thickens. 

Mix in the feta, dill, and parsley. Add shrimp. Cook just until shrimp is heated through. 

Serve over linguine. 

* Adapted from http://www.closetcooking.com/2013/10/shrimp-linguine-in-tomato-and-feta-sauce.html

Chicken Broccoli and Quinoa Casserole

Ingredients:

3 C Rinsed and cooked quinoa

12 oz Brocolli florets

2-10 oz Cans Cream of mushroom soup (or cream of chicken, broccoli, or cheddar)

1 T Dried minced onion

1 C Chicken broth (or milk)

1/8 t Cayenne pepper

Salt and pepper, to taste

2 C Chicken, cooked and cut into bite-size pieces

French fried onion rings, for topping

Directions:

In a saucepan, steam broccoli until Brocolli is almost tender. Drain and rinse in cold water to prevent further cooking. Set aside. 

In a large bowl, combine soup, chicken broth, salt, pepper, minced onion, and cayenne. 

Stir in quinoa, broccoli, and chicken. 

Pour mixture into a greased casserole dish. 

Bake at 400 degrees until bubbly, 20-25 minutes. 

Top with onion rings and bake for an additional five minutes. 

* My recipe

Pumpkin Custard

Ingredients:

3 C Pumpkin purée (fresh or canned)

1/2 C Full fat coconut milk

1/2 C Honey

6 Eggs

1/2 t Ground ginger

1 t Ground cinnamon 

Pinch of salt

Directions:

Combine all ingredients in blender and purée until well-mixed and smooth. 

Pour into oven-safe custard cups or ramekins. Fill to 2/3 full. 

Place cups into a large casserole dish and fill dish with hot water. Make sure water reaches as high as the custard mixture to protect it from getting too hot in the oven. 

Bake at 350 degrees until a knife in the center comes out clean. Approximately 40 minutes. 

* Adapted from http://www.healthhomehappy.com/2012/09/crockpot-pumpkin-custard-for-fall-gaps-legal.html

Plum Sauce Chicken Stir-Fry

Ingredients:

1 T Vegetable oil

2/3 C Plum sauce

2 T Honey

2 T Soy sauce

2 Garlic cloves, minced

4 T Chicken broth

1 1/2 C Chicken, cooked, cut into bite-size pieces (or turkey or duck)

1/4 t Powdered ginger

2 C Snow peas

4 C Fresh mushrooms, sliced

4 Large carrots, peeled and sliced

Directions:

Heat vegetable oil in a large skillet. Add carrots and mushrooms. Cook on medium heat until carrots begin to carmelize. 

While carrots and mushrooms are cooking combine plum sauce, ginger, garlic, honey, and soy sauce in a bowl and mix together. 

Add chicken to skillet. Add plum sauce mixture. Add chicken broth. 

Cook for several minutes until heated through. Reduce heat. Add snow peas and cook until tender. 

Serve over rice.

 

* Adapted from http://m.allrecipes.com/recipe/59400/plum-and-ginger-chicken

Beef Lentil Soup

Ingredients:

1 lb. lean stew meat, chopped
1 T Olive oil
1 Medium onion, diced
1 1/2 t Minced garlic
7 C Water
4 Celery stalks, chopped
2 T Beef boullion granules
 4 Large carrots, chopped
1 (15 oz) Can Diced tomatoes, undrained
1 C Lentils, rinsed
2 C Frozen mixed vegetables (or 1-15 oz Can Mixed vegetables)
1 t Thyme
1 Bay leaf
2 oz Fresh spinach leaves
salt and pepper to taste

Directions:

In a large pot, heat olive oil over medium heat. Add the stew meat, minced garlic, and diced onion. Stir to brown the meat.

Add all remaining ingredients.

Bring to a boil. Reduce heat, and allow to simmer, covered for two or more hours.

* My recipe

Pumpkin Spice Banana "Ice Cream"

Ingredients:

4 Bananas, peeled, sliced, and frozen

1 C Pumpkin purée

1/3 C Maple syrup

1 1/2 t Pumpkin pie spice

Directions:

Combine all ingredients in food processor and purée until smooth. 

Freeze for 24 hours. 

Serve topped with whipped topping. 

* Adapted from http://www.thegraciouspantry.com/clean-eating-pumpkin-ice-cream/

Pumpkin Corn Muffins

Ingredients:

1 C Cornmeal

1 C All-purpose flour

1 t Baking soda

1 1/2 t Baking powder

1/2 t Salt

4 T Brown sugar, packed

1 Large egg

3/4 C Milk

1 C Canned or fresh pumpkin purée

2 T Melted butter

Directions:

Heat oven to 375 degrees. Grease and flour 12 muffin cups. 

Combine cornmeal, flour, baking soda, baking powder, and salt in a mixing bowl. 

In another bowl, whisk together the brown sugar, egg, milk, pumpkin, and butter. 

Combine the two mixtures and stir until blended. 

Fill muffin cups about 3/4 full. 

Bake about 18 minutes.

* Adapted from http://southernfood.about.com/od/muffinrecipes/r/r91023b.htm