Granola

Ingredients:

• 1 C vegetable oil (I have used veggie and canola and both are fine)
• 1 1/4 C honey
• 1 1/4 C brown sugar
• 1 Tbsp vanilla
• 1/2 tsp salt
• 1 Tbsp cinnamon
• 1 42 oz container of Quaker oats (or about 13 cups of TJ's gluten free - about 1.25 bags)

Steps:

Ingredients really bubble/froth

1. Pour oats onto cookie sheet (into a mound) - equal parts on 2 sheets
2. Put all ingredients in a pot (except oats) and bring to a boil, stirring constantly. Let froth up for 3-4 minutes while continuing to stir. 
3. Pour frothy mixture over oats (splitting as equally as you can) & mix together until all oats are wet/coated
4. Spread out oats evenly on cookie sheet - DO NOT PRESS DOWN...this makes it very hard to scrape off after finished baking.
5. Bake for 10 minutes, then mix up flipping with a spatula and spread evenly (do not press)
6. Bake another 10 minutes, or until golden brown



Mix well, you will have enough :)

7. Let cool, break up, and mix in your favorite extras*

*My favorites are cranberries, dried fruit medley, and raw slivered almonds from TJs. I use one bag of each for this size batch and it's perfect.


About this recipe:
This was given to me by the innkeeper at Sweetwater Farm B&B in Glen Mills, PA. It is a LOVELY place if anyone wants to plan a getaway without the kids. They have a winery there as well. The owner is actually Grace Kelly's (as in Princess Grace of Monaco) nephew.  Here's the site: http://gracewinery.com/

ENJOY!

Eggplant and Kale Bake (Veggie Lasagna without the noodles)

from http://lorriesrecipes.blogspot.com/2011/10/eggplant-and-kale-bake.html

1 large eggplant, washed, sliced crosswise in 1/2 inch slices
olive oil
salt, pepper
2 cups of washed, coarsely chopped kale (Spinach or Swiss chard would also work)
1 jar of thick tomato sauce
1 cup fresh cheese (ricotta)
1 egg
1/2 cup freshly grated Parmesan cheese
1 tsp dried oregano
1 tsp dried basil
1 cup grated Monterey Jack cheese

Brush both sides of the eggplant slices with olive oil. Place them in a single layer on an oiled baking sheet. Sprinkle with salt and pepper. Bake at 400 degrees until tender, turning them over once. This will take 20-30 minutes in total.

Bring a pot of salted water to a boil. Drop in the kale and simmer for 10-15 minutes until tender. Drain well. Cool. Press out any remaining water.

Combine the fresh cheese, kale, egg, Parmesan cheese, oregano and basil until well mixed.

In an 8 inch square baking pan, spread 1/2 cup tomato sauce. Place slices of eggplant over to cover. Top with 1/2 of the kale cheese mixture. Spoon 1/2 - 3/4 cup of the tomato sauce over. Repeat layers. Top with a final layer of eggplant slices and the remaining tomato sauce. Sprinkle with the grated Monterey Jack cheese.

Bake at 350 degrees for 30 minutes or until bubbly and hot throughout.

Makes four generous servings.

Overnight Blueberry (or Strawberry) French Toast

From Allrecipes.com
http://allrecipes.com/recipe/overnight-blueberry-french-toast/detail.aspx?event8=1&prop24=SR_Title&e11=overnight%20blueberry%20french%20toast&e8=Quick%20Search&event10=1&e7=Home%20Page

Ingredients

• 12 slices day-old bread, cut into 1 inch cubes - I used a big Italian loaf
• 2 (8 ounce) packages cream cheese, cut into 1 inch cubes  - I would use only one package, and cut it up as small as possible, maybe even melt it down to a liquid
• 1 cup fresh blueberries - I added an extra 1/3 c or so. You can substitute cut up strawberries
• 12 eggs, beaten
• 2 cups milk
• 1 teaspoon vanilla extract
• 1/3 cup maple syrup
•  
• 1 cup white sugar - I used half this amount
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup fresh blueberries - Again, I used a little extra, and you can sub in cut up strawberries
• 1 tablespoon butter

Directions

1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.

I made the sauce (step 5) the night before. Not sure I'd do that again. It didn't reheat well, it still had gel chunks.

Apricot Chicken

4 lb roasting chicken, cut into pieces
1 C apricot jam
½ C chili sauce
¼ C dry white wine
2 T soy sauce
2 T honey
1 tsp ginger
¼ tsp salt


Preheat oven to 375.  Combine jam, chili, wine, soy sauce, honey, ginger, and salt, whisking until well blended.  Place chicken in baking pan.  Baste well with sauce.  Bake 1.5 hours. 

Sausage, Kale, and Cauliflower Potpie

• I just found this in Real Simple magazine and it was great.  Something different.  Aside from Jenny's Kale Chips, I so rarely cook with kale (and cauliflower for that matter)!  Enjoy!!!
• 
  
• 1 tablespoon olive oil
• 1 pound sweet Italian sausage links, casings removed and meat broken into 3/4-inch pieces
• 2 medium onions, chopped
• 1 tablespoon chopped fresh rosemary
• kosher salt and black pepper
• 1/3 cup all-purpose flour
• 3 cups low-sodium chicken broth
• 1 bunch kale, torn into bite-size pieces (about 10 cups)
• 2 tablespoons white wine vinegar
• 1 small head cauliflower (about 2 pounds), cut into florets
• 2 sheets puff pastry (one 17.3-ounce package), each cut into 4 rectangles
• 
  
• 
  
• Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until browned, 4 to 6 minutes. Using a slotted spoon, transfer the sausage to a large bowl.
• 
  
• Add the onions, rosemary, ¼ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet and cook, stirring, until softened, 3 to 5 minutes. Sprinkle with the flour and cook, stirring, for 1 minute. Add the broth and simmer until thickened, 2 to 3 minutes. Add the kale, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until the kale is wilted, 2 to 3 minutes.
• 
  
• Add the kale mixture and cauliflower to the sausage and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish and top with the puff pastry, overlapping the rectangles slightly.
• 
  
• Bake until the pastry is golden and the filling is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving.

French Onion Beef Stew (Slow cooker)

Adapted from Womans Day Magazine

This is like french onion soup, but with beef and carrots to make it a full meal - and in the slow cooker it's super easy.

I thought it was a little sweet, so next time I'm going to decrease the apple juice and increase the chicken broth

1 1/2 lbs lean beef stew meat, cut into 1/2 inch pieces

3 Tbsp flour

Thyme

salt and pepper

14.5oz can chicken broth

1 cup apple juice

4 carrots, cut into pieces

2 onions, sliced

Crusty bread

1 cup (4oz) Shredded cheese, I used Mozzarella, they suggest Gruyere or Swiss

Mix the flour and meat pieces in a bowl then add to the slow cooker (including any leftover flour). Add thyme, salt, pepper, broth, apple juice, carrots and onion to the slow cooker and mix. Cook on low for 7-8 hours or high for 4-5 hours.

Cut the bread into slices, top with some cheese and toast or broil.

STUFFED BUTTERNUT SQUASH

So delicious! I don't put it back into the squash shells though b/c they are too thin; I just use a regular baking dish. I have also used flavored bread such as cinnamon, which adds a nice touch.

1 large butternut squash
1/2 lb. sausage
1 small onion, diced
4 oz. mushrooms, chopped
3 slices of bread, cubed
1 egg, well beaten
1 tsp ground sage
1 tsp rosemary leaves
salt and pepper

Slice squash in half, take out the seeds, and roast sliced-face down until it can be pierced easily with a fork (50-60 minutes).

In the meantime, remove sausage from casing until crumbly, and brown the meat in a large skillet. Add the onion and mushroom, and heat another 5 minutes or so, until the onion is soft.

Add the bread, egg, and spices, and toss. Remove from heat.

Take squash out of the oven, and scoop out the squash meat. Add it to the stuffing, toss together thoroughly, and transfer back into the squash shells. Roast the whole thing for another 15-20 minutes, until the tops begin to brown.

Secret Ingredient Chili (Stovetop or Slow Cooker)

Adapted from MSPI Mama, who got it from Whole Foods

• 2 tbsp. extra-virgin olive oil
• 1 small yellow onion, chopped
• 1 green bell pepper, cored, seeded and chopped (I'd dice these finer next time so Russell can't find them)
• 2 jalapenos, seeded and finely chopped, optional (I used 1/2 a 4oz can of green chiles)
• 2 cloves garlic, finely chopped
• 1 lb. ground white or dark meat turkey (I used ground beef)
• 1 (14.5-oz.) can diced tomatoes, with their liquid
• 1 (15-oz.) can pumpkin puree (not pumpkin pie filling)
• 1 cup water
• 1 tbsp. chili powder (I used half this amount - we don't like things spicy)
• 1 tsp. ground cumin (I used half this amount)
• Salt and pepper to taste
• 1 (15-oz.) can kidney beans, rinsed and drained (When doubling, I used black beans for my 2nd can)

Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapenos, if using, and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.

To do it in the slow cooker instead, brown just the meat, then mix everything in the slow cooker (minus the water and olive oil). Cook on low for 7 hours. A double batch fit well in my large slow cooker.

The secret ingredient is pumpkin. Don't worry, you don't taste it at all. It just makes it nice and thick and creamy.

Serve with cornbread, and top with shredded cheese.

I'm committing to one slow cooker soup a week for the rest of the winter. So I'm looking for any other ideas you have.

Tilapia Piccata with Snap Peas

This is sooo easy and no clean up!

4 Tilapia Fillets (approx 5 ounces each)

1 teaspoon Salt

1/2 cup fresh Lemon Juice

4 teaspoons Capers

12 ounces Fresh Snap Peas

1 pound Red Potatoes, cut into 1/2 inch pieces

4 tablespoons unsalted Butter

1 cup White Wine

1 Lemon, cut into wedges

Heat Grill. Fold four 18 inch long pieces of foil in half, unfold and coat inside with cooking spray. Season tilapia with 1/2 teaspoon salt, place 1 fillet in center of each half piece of foil. Sprinkle each fillet with 2 tablespoons lemon juice and 1 teaspoon capers. Toss snap peas with potatoes and remaining 1/2 teaspoon salt in a bowl and then divide among packets. Dot each fillet with 1 tablespoon butter. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open, pour 1/4 cup wine into each packet, Crimp third side of packet to seal and place on grill. Place on grill, close lid and cook 12 minutes.

You can just place foil packets on plates and serve! Easy, easy clean up!!

Baked Eggs Florentine

I like to call this dish the "Westfield" as it was the first real meal I made in our house here in Westfield. It is super easy and I usually have all of the ingredients already so it makes a super easy last minute supper idea.

1 10 ounce box of frozen Spinach
2 tablespoons Olive Oil
1 tablespoon Butter
1 small Onion, finely chopped
1 large Garlic clove, finely chopped
4 fresh Thyme springs (I used dried thyme)
Salt and Black Pepper
3/4 cup Chicken Stock
1/2 cup Heavy Cream (I sometimes use milk or half and half..whatever I have)
4 Eggs (I sometimes use up to 6 with this recipe)
1/2 cup shredded Gruyere cheese (I use swiss)

Preheat oven to 450 degrees

Place the spinach on a plate and microwave on high for 6 minutes to defrost. Heat a medium skillet over medium-high heat with the olive oil and butter. Once the butter melts, add the onion, garlic, thyme, salt and pepper. Cook, stirring frequently for 5 minutes.

While the onions are cooking, place the defrosted spinach between 2 paper towels to squeeze out excess liquid. Add the spinach to the onions, break it up with a wooden spoon and add chicken stock, heavy cream and a little nutmeg. Bring it up to a simmer and cook until it's creamy and thick. Transfer the mixture to a baking dish. With the back of a spoon, create divots in the spinach. Crack one egg at a time into a cup or bowl and then slide each egg into each divot--this is an important step to follow, don't crack eggs right into baking dish. Season the eggs with a little salt, pepper and sprinkle with the cheese and then a little nutmeg.

Bake for about 10 minutes or desired egg consistency. I usually serve with baguette or crescent rolls.

Pretzel-Crusted Chicken Breasts w/ Cheddar Mustard Sauce

Preheat a large nonstick skillet w/ 1/4 inch of vegetable oil over medium-high heat.

Slice chicken breasts across/horizontally to make extra-thin breasts or pound breasts using mallet to make extra-thin (or just buy thin breasts!)

Place 5 oz salted pretzels in food processor and ground until fine. Add 1 tsp thyme, salt & pepper to taste and mix/pulse again.

Put ground pretzels in shallow dish/bowl.

In another shallow bowl, add a splash of water and 2 beaten eggs.

Coat chicken breasts in the egg, then the ground pretzels. Add chicken to hot oil in pan and cook in a single layer for 3-4 mins per side until evenly browned & juices are clear. Transfer cooked chicken to a large plate and loosely tent with foil to keep warm.

While chicken cooks, make the sauce:

In a medium saucepan over medium heat, melt 2 Tbsp butter then add 2 Tbsp flour to it. Cook and whisk constantly for 1-2 mins. Then whisk in 2 cups milk. When milk bubbles, stir in 2 1/2 cups shredded yellow cheddar cheese and 2 1/2 Tbsp spicy brown mustard with a wooden spoon. Season w/ salt, pepper, stir then remove sauce from heat.

Drizzle plated chicken w/ cheese sauce. Serve w/ hot broccoli florets drizzled w/ cheese sauce.

"Buttered" Noodles

(adapted from Deceptively Delicious)

Peel and cut into chunks 1-2 yellow squash, and steam until tender. Puree until very creamy (I use a Magic Bullet but a blender would work too)

At the same time, bring a large pot of salted water to a boil. Add pasta (8 oz whole wheat spaghetti, angel hair or other pasta) and cook according to package direction until al dente.

Drain, return the pasta to the warm pot.

Stir in the squash puree (1/2 cup, though I add more), milk (1/4 cup), margarine or soft butter (2 tablespoons, though I add more bc Preston loves butter!), Parmesan cheese (2 tablespoons grated) and salt (1/4 teaspoon).

Brie/Raspberry Panini Sandwich

2 slices of bread
Brie cheese
Raspberry jam
olive oil spray
 
I spread 1 slice of bread with Brie cheese, the other with Raspberry jam and then spray the outside with olive oil. I use a panini maker but you could also use a George Forman grill or regualar pan. It's good with soup or salad.
 

Shrimp Scampi

Soooo fast and good, although not the healthiestJ

1 Stick of butter, melted
½ juice of lemon
2 cloves of garlic minced
Finely chopped small onion
Salt and pepper
Squirt of Tabasco
1 tsp Worcestershire
2 tsp parsley
1/8 C dry vermouth
Breadcrumbs

Butter a small casserole dish. Fill it with peeled and deveined shrimp, however much you want to make. Mix everything except breadcrumbs in a bowl. Pour over shrimp and top with the crumbs.

Bake at 350 for 8-10 min. serve over rice. 

Pulled BBQ Chicken Sandwich

4 skinless, boneless chicken breasts

1 onion finely chopped
4 cloves of garlic, finely chopped
1 1/3 C barbecue sauce (anything you like, I use sweet baby rays)
½ C. Apple Cider Vinegar
Hot Pepper sauce

Season chicken with salt and pepper.

Place in big, heavy pot with onion, and garlic and just enough water to cover, about 1 ½ C

Add BBQ sauce, vinegar, and a few drops of hot sauce. Bring to a boil. Reduce heat and simmer till chick is cooked through. Remove chicken and pull apart.

Boil sauce until reduced by half, about 15 minutes.  Season with salt and pepper.

Add shredded chicken and heat through. Spoon onto rolls and top with Monterey Jack cheese. Serve with sweet potato friesJ

Meat Loaf Muffins

These are way faster than making a big loaf and I love that there are carrots snuck into them.

1 tsp olive oil
1 C finely chopped onion
½ C finely chopped carrot
1 tsp dried oregano
2 garlic cloves, minced
1 C ketchup, divided
1 ½ lbs. ground beef
1 C finely crushed saltine crackers (you can also use breadcrumbs)
2 tbsp mustard
1 tsp Worcestershire sauce
¼ tsp pepper
2 eggs

Preheat oven to 350 

Heat the olive oil in skillet over med-high heat. Add chopped onion, carrot, oregano, and garlic. Sauté 2 min., cool

Combine onion mixture, ½ c ketchup, and remaining ingredients in large bowl.

Spoon into 12 muffin cups coated with cooking spray. Top each with remaining ketchup.

Bake at 350 for 25 min.

Guacamole

Another tip? Add avocado to everything!!!

Ripe Haas avocados

Vine ripe tomato

Onion

Splash of heavy cream or whole milk

Lime

Kosher salt

Dash of black pepper

Optional: Cilantro

 Here's a killer guac recipe. You can add cilantro to this if you are a cilantro fan but I usually opt out. 

Ripe Haas avocados. Cube and add to bowl. Chop and add vine ripe tomato. Add chopped onion. Add a splash of heavy cream or whole milk. Liberally squeeze fresh lime. Add KOSHER salt and a dash of black pepper. Mix with spoon. Don't blend. Unless avocados are not ripe, then do blend. :). Enjoy on tortilla chips, pita chips, Burgers, etc. I add avocado to tuna fish and eggs as well. Must be kosher salt or recipe doesn't work! 

How to Cook Veggies

Very often I sautéed my veggies in the following:

EVOO

Kosher salt

Fresh ginger

Fresh Lemon juice

Rosemary

Fresh garlic

(great anti-inflammatory and digestive benefits). Add cayenne if you want a kick. 

Zucchini tastes great this way. 

Or combine Fresh tomato chunks with sliced mushrooms, fresh spinach and a T of goat cheese. Sautéed with ingredients listed above and eat as is or put on top of tilapia with breadcrumbs or roll inside a chicken filet and bake or throw mix inside an omelet. Great way to stretch a meal out. 

Sourdough Grilled Cheese

So simple it's scary. 

Fresh sourdough slices

Gruyere and muenster or marble jack cheese slices

Heirloom or vine ripe tomato

Butter/ olive oil

Kosher salt. 

Butter two slices of the sourdough. 

Layer inside (unbuttered sides) with each cheese and tomato slices. Sprinkle w kosher salt. Add a spray  of EVOO to grill and Grill butter sides down and flip. Press down with bacon press or use griddle. Enjoy!

For a twist, add a slice of turkey or ham to the mix. 

Chicken Soup in a Jiffy

My apologies but I'm not a cook who measures! 

Dark meat chicken pieces (drums, thighs, wings)

Filtered water

Four large carrots

Handful of baby carrots

Two or three large organic celery stalks

Small/medium onion

Hungarian paprika

1 T dill spice or more if fresh dill

Kosher salt

Optional: Dash of black pepper

Optional: Mirepoix

Optional: Noodles

Add dark meat chicken pieces (drums, thighs, wings) to a large pot or Dutch oven. Add filtered water. Add four or so large carrots or a few handfuls of baby carrots (I always wash my veggies in vinegar water to really clean them from harmful pesticides or herbicides). Add two to three large organic celery stalks (celery is one of those veggies most likely to retain pesticides so buy organic here if nowhere else). Chop one small/medium onion and add. Mirepoix also works very well. If using the Trader joes variety I use 1/2 package of the trio for my soup. Add a tsp or two of Hungarian paprika and about a T of dill spice. More if fresh dill. Add kosher salt to taste. Dash of black pepper optional. Boil for 20 mins. Then simmer for at least an hour in a covered pot. Somewhere in this hour remove chicken, tear up chicken pieces, remove bones and add meat back to soup. Also cut up carrots and celery. I use kitchen shears for this. Enjoy! Add noodles if desired at end. Tastes even better day two. Great for days with sniffly noses and cold weather. Serve with rye toast and earth best spread or the real thing- Presidente salted butter. (European style-vastly better than Land O Lakes!!) details matter! Yum. 

Baked Kale

Love this recipe because it's an easy way to incorporate those leafy greens into the diet. They taste like potato chips. Even the kids eat them!

One bag/ bunch of kale

Olive oil

Kosher salt

1 fresh lemon

Clean and cut off stems. Chop. Dry with paper towel. Put on baking sheet. Spray or drizzle olive oil and add kosher salt. Drizzle some fresh lemon over top. Mix. Bake on 350 about 15 minutes until crisp. Enjoy!!!!! They are positively addicting. 

Lentil Soup

2 c Lentils

1 T oil

1 onion chopped

2 carrots chopped

28 oz can crushed tomatoes

4 c water/broth

3 c spinach - chopped

Bring 6 cups of water to a boil and cook the lentils for about 20 min & drain.

Heat oil in heavy soup pot and sauté onion & carrot. Stir in tomatoes, water or broth &

lentils. Season & simmer about 10 min. Add the spinach and cook about 10 min.

(Add crushed red pepper or Tabasco for a kick or dried herbs for an earthy flavor)

Pierogies and Kielbasa

A twist on your traditional pasta night ;)

1 package pierogies

1 Red pepper

1 Green Pepper

1 Onion

1 package kielbasa of your choosing

Boil water for pierogies & cook until tender (~7- 8 min)

Thinly slice 1 red pepper, 1 green pepper & 1 onion

Slice ½ package of kielbasa of your choosing into thin slices

In a small frying pan cook the kielbasa until browned (~ 10 min)

Heat 1T oil in large frying pan and transfer the boiled pierogies in

Add the peppers & onion and cook until pierogies brown slightly, turning over (~10 min)

Serve pierogies, veggies & kielbasa with salt & pepper & sour cream for dipping

Pasta Salad

I have a super easy recipe that usually lasts a few days and I can send to school with Zoe.

1 box of rotini
1 jar roasted red peppers
1 jar artichoke hearts
1 can baby corn
1 bottle light Italian dressing

Boil pasta and let cool.  Add vegetables finely chopped.  Add dressing and toss ingredients together.  For a heartier salad, add grilled chicken, turkey or shrimp.  Can be eaten hot or cold.  

Stove Top Chicken

1 6oz pkg of Stove Top Stuffing Mix for Chicken

1 1/2 lbs boneless chicken, cut into pieces

1 can (10 3/4 ox) condensed cream of chicken soup (a jar of chicken gravy works well, too)

1 pkg (16 oz) of mixed veggies

Heat over to 400. Prepare stuffing as directed on package.  Mix all other ingredients in a 13x9 baking dish (sprayed with cooking spray); top with stuffing.  Bake 30 minutes or until chicken is done.

Cornflake Chicken

1/3 c. of Flour

1/2 tsp. Basil

1/8 tsp. Thyme

1/8 tsp. Rosemary

1/8 tsp. Pepper

1/4 TBSP Butter

1/3 c. of milk

Chicken

Cornflakes - crushed

Mix all the ingredients together (minus the chicken and cornflakes, obviously).  Dip chicken into mixture and then into the crushed cornflakes.  Place on baking sheet.  Bake at 375 for approximately 40 minutes. 

Vodka Sauce

1 1/2 c. of plain tomato sauce

1/4 c. butter

1/4 lbs. ham, torn in strips (optional)

1/3 c. vodka

1/2 c. heavy cream

1/2 c. grated cheese

Melt butter in a large skillet.  When butter foams, add ham.  Sauté over medium heat until lightly colored.  Add vodka and stir until almost evaporated.  Stir in tomato sauce and cream.  Simmer uncovered 8-10 minutes, adding grated cheese during the last minute and stirring until melted through.  Pour over 1 lbs of pasta and serve.  Note: To add peas, place frozen peas in a colander and drain the pasta over them (which will defrost them immediately).

Fish Tacos

Tilapia

Your favorite Taco Seasoning

Flour

Tortillas

Lettuce (arugula works well, but any kind will work)

Tomatoes

Sour Cream

Shredded Cheese

Mix taco seasoning with flour (sorry, don't have an exact amount.  Just do enough so that the pieces of fish will be covered.).  Cover tilapia with seasoned flour.  Put into a pan (with olive oil heated up in it) and brown both sides (usually a couple minutes both sides).  Take out and put on your loaded tortilla.  I usually serve it with corn and black beans.  This meal is my favorite because it can be put together, start to finish in about 10 minutes. 

Italian Sausage Tortellini Soup

3/4 lb. mild Italian sausage

2 1/2 c. beef broth (I use reduced-sodium)

4 c. tomato juice

1-2 tbs. dried oregano, or to taste (I prefer a little extra)

15 oz. can tomato sauce 

8 oz. drained diced tomatoes (=1/2 can), or fresh diced tomatoes 

1/2 yellow onion, finely chopped

2 garlic cloves, minced

1/2 tbs. fresh basil, chopped

1 1/2 c. sliced zucchini and yellow squash (quartered, then thinly sliced)

10 oz. fresh cheese tortellini pasta 

1 tbs. fresh or dried parsley

ground black pepper, to taste

salt, to taste

Brown sausage over medium heat, breaking up into small pieces. Set aside in another bowl. Saute the chopped onion in the sausage drippings until tender. Add garlic and cook for a few minutes longer. Stir in beef broth, tomatoes, basil, oregano, parsley, tomato sauce, tomato juice, pepper, salt, zucchini, and sausage. Bring to a boil. Reduce heat and simmer covered for 20-30 minutes. Add tortellini during the last 10 minutes. Sprinkle with parmesan cheese before serving. I usually serve this with sweet corn bread. 

(Slow Cooker) White Bean & Kielbasa Stew

1 lb dried white beans

14 oz kielbasa, halved lengthwise and sliced 1/2" thick

4 cups chicken broth

1 14.5 oz can diced tomatoes

1 large onion chopped

6 cloves of garlic, chopped

1 tsp dried rosemary

5 oz baby spinach (6 cups)

Slow cooker: combine beans, kielbasa, broth, tomatoes, onion, garlic, rosemary + 1 cup of water. Cook on low 7-8 hours (or high 5-6 hours). Just before serving, stir in spinach, serve with bread. 

Quiche

1 Frozen pie crust

1 package of frozen chopped spinach

2 tbs flour

3 eggs (slightly beaten)

1/2 c mayo

1/2 c milk

1 c fresh sliced mushrooms (or I use broccoli)

1 c shredded cheddar

1 c shredded swiss

1/2 c chopped green onions

Heat oven to 350. Thaw out frozen spinach - toss in small bowl with flour until well mixed. Set aside. In medium/large bowl - combine eggs, mayo, milk...mix well. Stir in mushrooms (or broccoli), cheeses, spinach mixture, and onions. Pour egg mixture into pie crust. Make @ 350 for 1 hour (or until knife inserted in center comes out clean).

Lasagna Roll-Ups

I've been making this recipe for the last 10 years. It's really healthy (but doesn't taste healthy) and is always a crowd pleaser :)

Ingredients:

1 package of lasagna noodles (usually need about 10 cooked noodles)
1 lb ground chicken or turkey
1/2 lb chopped spinach (I buy a block of frozen chopped spinach and thaw)
1 tsp salt & pepper
1/2 tsp nutmeg
1 c hot milk
1 tbsp butter
2 tbsp flour
1 can tomato sauce

Pre-heat oven to 350.
Cook chicken/turkey (+ tbsp olive oil) until no longer pink. Add spinach & seasonings. In a small sauce pan - melt butter, stir in flour to form a paste, gradually add milk...stirring all the time until mixture comes to a boil and thickens. Add paste to chicken/turkey mixture. Spread a little of the mixture onto each lasagna noodle. Roll up tightly & place on casserole dish seam down. Spoon over tomato sauce. Bake @ 350 degrees for 30-40 minutes.

Crockpot Chicken Cacciatore

Adapted from Not Your Mother’s Slow Cooker Cookbook

16oz jar Marinara

3 lbs chicken breasts

1 green pepper, cut into big chunks

1 package of sliced mushrooms

1 onion, cut into big chunks

1-3 cloves of garlic

Pour half the marinara in the crockpot, top with chicken breasts, then veggies, then remaining marinara and garlic. Cook 2 hours on high or 4 hours on low. Take the chicken out and shred it (with two forks) or cut into big chunks. Return to the Crockpot, mix well and continue cooking until chicken is cooked through.

Our favorite way to serve this is shredded on big sandwich rolls. It also works well in chunks over noodles. Slow cookers vary a lot – don’t leave it alone in the later hours the first time you make it. This recipe can be doubled.

Chicken Pot Pie

Pepperidge Farm Puff Pastry Sheets – use 1 sheet

2 cups chicken Gravy

1 ½ cups cooked chicken, cubed

1 ½ cups frozen mixed vegetables

Defrost the Puff Pastry Sheet, cut it to fit your casserole dish. Mix the gravy, chicken and veggies in the dish, top with the pastry. Bake at 400 for 25 minutes or until lightly browned.

This is our winter favorite, and super easy. We eat it nearly every week. Since the package has 2 Puff Pastry sheets I usually make a second pot pie and freeze it. Keep an eye on the Puff Pastry, it goes from under cooked to too brown pretty fast. I vary the amounts of the ingredients based on what I have, more veggies and less chicken would work just as well. If your casserole dish has a lid, use that to make an imprint on the Puff Pastry, and then it will fit perfectly.

Kerry's Pork

1 package of 2 pork tenderloins

1 bottle of Ken’s Country French salad dressing

1 envelope of dried onion soup mix

6oz apricot jam

Mix the salad dressing, soup mix and jam together in a bowl. Place each tenderloin in a long skinny dish (like a loaf pan). Pour half of the mixture over each tenderloin. Bake at 350 for 1 hour. Cut into 8 slices.

Usually I bake one and freeze one unbaked. If you don’t have a loaf pan, make a “boat” out of tinfoil and put it in a roasting pan. Sometimes I take it out at 30 minutes, slice the pork and put it back in the sauce to cook to finish cooking. This is from Greg’s Aunt Kerry. It’s important to find Ken’s Country French. I’ve tried other dressings and the result isn’t the same.

Slow Cooker Kickin’ Chicken

I have to give credit where it is due. This came from my friend, Debbie, who lives right in Westfield. She is a culinary genius and this is a great one to make when you are feeling swamped and have no time to cook. Kickin’ Chicken is made in a Slow Cooker and can use FROZEN chicken breasts

5 Frozen Chicken Breasts (or 20 frozen Chicken Tenders)

1 16 ounce jar Salsa Verde

2 cans Black Beans

1 can Sweet Corn

1 can Diced Tomatos with no salt

1 teaspoon Ground Cumin

1 small (3 oz) package of cream cheese

Place frozen chicken breasts or tenders in bottom of slow cooker. Add remaining ingredients except cream cheese.

Cook on low for 8-10 hours. At this point I remove about 1/2 the liquid because I like my sauce thick, like a stew. You can leave all the liquid if you want a "soup". Add cream cheese, cook on warm setting for 30 minutes, then stir. This can be served over rice or wrapped in flour tortillas.

Roast Chicken

My mom makes this dish, what I deem, “feel good food,” for me and my sisters when we need it most (i.e. after surgery and having babies). It goes back two generations, to my grandmother, who made it often in her house, and passed the recipe down. I like to double this recipe and use the chicken again in a soup, etc.

1 1/2 - 2 pounds chicken breast with bones and skin

1 medium onion, chopped

4 carrots, peeled and chopped

4-5 whole all spice

1-2 bay leaves

1/3 cup vegetable oil

garlic powder

salt

pepper

paprika

Place chicken breasts in a roasting pan and surround with onions and carrots. Sprinkle chicken breasts with salt, garlic powder, paprika and a small amount of pepper.

Pour vegetable oil directly onto the chicken breasts and rub the oil and spices into the skin. Add 1/2 inch of water to the bottom of the pan. Add bay leaves and all spice. Cover roasting pan and bake at 350 degrees for 2.5 hours.

Turkey Meatloaf

Adapted from Real Simple magazine

This is one healthy, veggie-packed dish that I make that Noah is willing to eat, maybe because it’s smothered in ketchup…

1 1/2 pounds lean ground turkey

1 onion, chopped

1 bunch spinach, thick stems removed and leaves chopped (about 4 cups)

1 cup fresh flat-leaf parsley, chopped

1/2 cup whole-wheat bread crumbs

2 tablespoons Dijon mustard

1 large egg white

Salt and pepper

1/4 cup ketchup

Heat oven to 400° F. In a bowl, combine the turkey, onion, spinach, parsley, bread crumbs, mustard, egg white, and ½ teaspoon each salt and pepper. Transfer the mixture to a baking sheet and form it into a 10-inch loaf. Spread with the ketchup. Bake until cooked through, 45 to 50 minutes.

Monkey Bread

We’ve been making this as a Christmas morning treat for years. Colin loves “helping”- especially the part when he can shake the biscuits in the sugar! Hope you all enjoy this as much as we do!

Flour, for the pan
½ cup of sugar
1 teaspoon ground cinnamon
30 buttermilk biscuits (the canned refrigerator biscuits work great)
1 stick butter, plus a little more for the pan
½ cup brown sugar
1 cup walnuts (we don’t include these due to allergies)

Butter and flour a bundt pan; set aside. Preheat oven to 350° F.

Combine the sugar and cinnamon in a big ziplock bag. Cut the biscuits in halfand toss them in the sugar/cinnamon mixture. Melt the 1 stick of butter in a saucepan and add the brown sugar; bring to a boil and then add the nuts. Line the bundt pan with the biscuits and pour the butter mixture over them. Bake for about 30 minutes. Remove from pan when it’s still hot to avoid sticking.

Mexican Lasagna

This dish doesn’t take long to prepare and makes a decent amount. And it tastes even better as

leftovers!

3 Tbs. extra-virgin olive oil

2 lbs. ground chicken breast (we’ve used ground beef too)

2 Tbs. chili powder

2Tbs ground cumin

1 (14 oz) can of fire roasted chopped tomatoes, drained

1 cup of medium heat taco sauce

1 (15 oz) can of black beans, drained

1 (14 oz) can of corn

Salt & pepper

Package of tortillas (any kind you like…we usually use corn)

2 ½ cups of shredded cheddar cheese

Preheat oven to 425 ° F. Preheat large skillet. Add 2 Tbs. of the olive oil. Add the chicken, chili powder and cumin. Brown the meat about 5 minutes. Add the tomatoes, taco sauce, black beans and corn to the meat. Heat the mixture through, 2-3 minutes, and season with salt and pepper (to taste).

Coat a shallow baking dish with remaining olive oil. Cut the tortillas in halves or quarters to make them easier to layer. Build lasagna in layers of meat and bean mixture, then tortillas, then cheese. Repeat: meat, tortilla, cheese. Bake lasagna about 15-20 minutes until the cheese is brown and bubbly.

Serve with sour cream and enjoy!