1) Beef and Mushroom stuffed peppers

Note:This is one of my family favorite. As a child i made this at least once a month and now i do this for my family, we love the taste and if we could we would have it once a week.

Ingridients:

1 pound ground beef

1 cup fresh mushrooms, sliced

1/2 white onion diced

2 cups beef gravy(salt and pepper to taste)

3 small red peppers halved and seeded

3/4 cup shredded monterey jack cheese.

Method:

1)Preheat oven to 375 degrees F(190 degrees C)

2)Brown beef in a large skillet over medium-high heat, halfway through browning, add mushrooms and onion.Continue cooking until meat is fully browned;drain fat from skillet. Stir in enough gravy to bond mixture without making it soupy. Season with salt and pepper, and set aside.

3)Meanwhile,heat medium saucepan of water until boiling.Place peppers in water, and boil for 2 to 3 minutes, until just tender; remove from water. Place peppers, hollow side up, in a 9X13 inch baking dish, and fill each with beef mixture.

4)Bake in preheated oven for 15 to 20 minutes, until bubbling.Top with cheese, and bake for an additional 5 to 10 minutes. Server in a small pool of gravy.

Yield:

serves enough for 3 people

Accompaniments:

serve with whatever drinks you desire and a good appetite.

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2) Halibut Kababs with Grilled Bread and Pancetta

NOTES: This is a favorite that I make all the time year round on the grill. It’s healthy, fast and easy to make.

INGREDIENTS

1/4 cup olive oil

1 tablespoon coarsely chopped fresh rosemary

1 teaspoon salt

1 teaspoon ground pepper

1 1/2 lbs boned/skinned halibut, cut into 2-in chunks

4 cups crusty bread such as whole wheat ciabatta cut into 1 1/2-in cubes

3 oz pancetta, sliced paper thin

METHOD

1. Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds).

2. Meanwhile, in a large bowl, combine olive oil, rosemary, salt, and pepper. Add halibut and bread. Toss to coat, then set aside 5 minutes.

3. Skewer an end of 1 strip pancetta, then alternate fish and bread cubes on the skewer*, weaving pancetta between them. Repeat 3 times.

4. Grill kebabs, turning frequently, until fish is cooked through and bread is charred in places, about 6 minutes.

YEILD: Serves 4

PREP TIME: 30 minutes

ACCOMPANIMENTS: Rice pilaf and steamed broccoli.  If using wooden skewers you will need to soak them in water for at least 1 hour prior to using.

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3) North Country Braised Chicken

INGREDIENTS

I have made this dish a few times and it’s great

1/4 cup all-purpose flour

8 4-ounce boneless, skinless chicken breasts, trimmed

3 teaspoons canola oil, divided

Salt & freshly ground pepper, to taste

2 onions, coarsely chopped

1 cup apple cider

1 large rutabaga, peeled and cut into 1/4-inch-by-2-inch julienne (about 8 cups)

1 cup reduced-sodium chicken broth

4 firm ripe pears, such as Anjou, Bosc or Comice

1/4 cup lemon juice

1 tablespoon chopped fresh thyme, or 1 teaspoon dried

METHOD

*Place flour on a plate and dredge chicken breasts to coat well on all sides, shaking off excess. (Reserve unused flour.)

*Heat 1 teaspoon oil in a 6-quart Dutch oven over medium-high heat. Add half of the chicken and sauté until golden, about 3 minutes per side. Remove to a plate, lightly season with salt and pepper, and set aside. Add 1 teaspoon oil to the pan and brown the remaining chicken; lightly season with salt and pepper and set aside. Reduce heat to medium-low.

*Heat the remaining 1 teaspoon oil and add onions. Stir until golden brown, about 5 minutes. Add the reserved flour and stir 1 minute more. Gradually add apple cider and stir until thickened, about 2 minutes. Add rutabaga and broth. Bring to a simmer, reduce heat to low; cover and simmer until the rutabaga is tender, 15 to 20 minutes.

*Meanwhile, peel and core pears; cut into 1/2-inch dice. Transfer to a small bowl and stir in lemon juice and thyme. Add to the cooked rutabaga and season with salt and pepper. Lay the reserved chicken on top and cover the pan. Cook until the chicken is no longer pink in the center and the pears are tender, 5 to 6 minutes more.

YIELD: Serves 4

PREP TIME: About 45 minutes.

ACCOMPANIMENTS

Brown rice and a spinach salad.

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4) Chicken Stir Fry

Serves 4

1/4 cup orange juice

1 1/2 tablespoons cornstarch

1 pound skinless, boneless chicken breasts(or any meat you prefer) cut into strips

3/4 cup reduced-sodium chicken broth

1 1/2 tablespoons reduced-sodium soy sauce

2 1/2 teaspoons vegetable oil

1 clove garlic, minced

1 tablespoon minced fresh ginger or 1 1/2 teaspoons ground ginger

1 1/2 cups snow peas or green beans

1 medium red bell pepper, cut into thin strips(@ 1 cup)

3/4 cup sliced green onion

1 cup frozen broccoli, thawed

1 medium carrot, thinly sliced

2 cups whole grain rice

Instructions:

In shallow glass bowl, combine orange juice and corn starch; mix well.

Stir in chicken. Cover and chill for 2 hours.

Drain chicken; discard juice mixture. In a small bowl, combine broth and soy sauce. Set aside.

In a wok or nonstick skillet, heat oil over medium heat. Add garlic and ginger; stir-fry for 30 seconds. Add chicken; stir-fry for 3 mins. Add vegetables; stir-fry until crisp-tender, about 5 mins. Stir in broth mixture.

Place 1/2 cup of rice(or angel haired pasta) on each serving plate. Top with the chicken mixture, dividing evenly.

Serve on the side with cut peaches and cottage cheese.

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5) Tater Tot Casserole (#5)

Notes: A recipe that I got from a friend. It is delicious and a family favorite.

Ingredients:

1 can cream of mushroom soup
1 (32 oz.) pkg frozen tater tots
1 cup shredded cheddar cheese
1 lb. ground hamburger meat

Method:

Preheat oven to 350 degrees F. Brown hamburger meat in large sauce pan. Add can of cream of mushroom soup and stir continuously. Let simmer on low heat for 15 minutes. Place mixture in bottom of a 9x13 inch baking dish. Add tater tots on top of the mixture. Bake until tater tots brown. Sprinkle with cheese; melt in oven. Enjoy!

Yield: 5 servings

Prep Time: about one hour

Accompaniments: Green beans, or corn can be added to the casserole or served on the side.

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6) Chicken Divine

NOTES 
 
This recipe has been a favorite in my family for many years.  Even my daughter who
will not eat broccoli by itself, happily eats this meal.  The recipe calls for frozen
broccoli, but I often use fresh and just steam it a little in the microwave first.  I love
the mild curry flavor all the ingredients blend well together.

INGREDIENTS 

2 packages frozen chopped broccoli
2 cans cream of chicken soup
2/3 Cup mayonaise
1 tsp. lemon juice
1/2 tsp. curry powder
3 Cups cubed cooked chicken breast (about 3)
3/4 C grated cheddar cheese

METHOD

Cook broccoli according to package (or steam until aldente if using fresh), drain & spread
out across the bottom of 9x13 baking dish, cover with chicken, mix soup, mayo, lemon juice,
and curry powder, por over the top of chicken and broccoli, sprinkle cheddar over the top.
Bake at 350 for 20-30 min, until well heated through and cheese melted and is slightly
browned.

YEILD  Serves 4-6

PREP TIME  about 15 min.

ACCOMPANIMENTS:  Grilled garlic bread, cottage cheese and green salad.            

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7) Tatar Tot Casserole (#7)

NOTES: This recipe has been a favorite among my family and my friends families. I regularly have requests from my friends child as she loves how cheesy this casserole is. I also use this dish at home when we are having company because it is such a family friendly dish.

INGREDIENTS:

1 pound of Ground Beef

16 ounces Tatar tots or rounds

1 regular size can of cream of chicken soup

16 ounces shredded cheese (your choice on kind, adjust for cheesiness)

METHOD:

Brown the hamburger in a skillet then add the Cream of chicken (or cream of mushroom) soup to burger and mix well. Take the Tatar tots and pour in the bottom of cake pan or caserol pan; top with meat mixture and put cheese over the top.

Pre-heat oven to 350 degrees; place in oven for about 30-40 minutes

YIELDS: 4-6 Squares

This recipe should yield 4-6 servings (depending on size of serving)

PREP TIME

15 Minutes to brown burger

30-40 Minutes for oven baking

Total Prep and cook time is one hour.

ACCOMPANIMENTS: Green Salad, Fruit

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8)  Sweet Salmon

NOTES:  This is my daughter-in-laws recipe which she’s made for the family several times and it is fantastic.  Even a friend who doesn’t care much for fish loved it.  It’s a great way to get your diet of fish in for the week.  The aroma while you cook it replaces the fish smell for sure.  It also tastes wonderful. It’s great on top of a green salad or on top of rice.    

INGREDIENTS

4 salmon steaks

2 Tablespoon Old Bay’s seasoning with a pinch of black pepper

1 Tablespoon Olive Oil

1 cup maple syrup

½ cup apple cider vinegar

2 teaspoon liquid smoke

METHOD

Rub salmon steaks with Old Bay’s seasoning and black pepper.  Set aside. 

Mix together maple syrup, apple cider vinegar, and liquid smoke and stir till well blended.  Set aside.

In large frying pan, over medium to high heat, add oil.  When oil is hot, sear the salmon steaks.   Before salmon is completely cooked, pour the maple syrup mixture into the pan and bring to a boil and let thicken.  During this process pour mixture over the salmon steaks several times to incorporate those flavors into them.  The cooking time usually takes about 5-10 minutes depending on how thick the steaks are.

YIELD:  4 salmon steaks.

PREP TIME:  about 30 minutes.

ACCOMPANIMENTS:  Green salad or Rice.

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9) Black Bean Vegetable Soup

NOTES: This is a quick and hearty meal. I have been making it to fight against the cold weather blues. This meal is packed with ingredients for better health. The garlic and mushrooms help boost the immune systems function. The carrots nourish our vision. The black beans help fuel the body because of the high protein content. Mushrooms are also a source of B vitamins our brains need in order to function. The pasta noodles are whole wheat and give the soup added texture. Pasta is a whole grain source which gives our body energy, from the carbohydrates, and regulates digestion, from the fiber.

INGREDIENTS

1 onion diced

½ bell pepper diced

½ cup mushrooms

2 carrots sliced

4 cloves of garlic

1 tsp oil

4 cups vegetable broth

1 can diced tomatoes

1-2 cans black beans

½ tsp pepper

½ tsp thyme

2 bay leaves

1 ½ cups dried whole grain pasta

1 cup water

2 tbsp balsamic vinegar

METHOD

In a large pot, four quarts or larger, sauté onion, carrots, bell peppers, mushrooms, and garlic with the oil for five to seven minutes. Add vegetable broth, tomatoes, black beans, and spices. Bring to a boil then turn down to a low heat to simmer for fifteen minutes. Keep stirring every few minutes. Add pasta, water, and continue to stir. Keep simmering for twenty minutes or until pasta is tender. Add balsamic vinegar then serve.

YIELD: serves four to six adults

PREP TIME: forty-five minutes to an hour

ACCOMPANIMENTS: whole wheat bread for toast, coconut oil for spread, and salt.

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10) Tagliatelle with Spinach Gnocchi

I am a big fan of Gnocchi and when I found this recipe I had to try it. I used regular spaghetti noodles but that didn't matter. It was easy to make so my kids helped and we all enjoyed the warm cheesy spinach balls that went well with the light sauce. I figured no one could say no to a yummy Gnocchi staring at you. I was glad Shakelay was willing to try this and enjoyed it.

Tagliatelle with Spinach Gnocchi

INGREDIENTS:for Spinach Gnocchi

1 pound frozen shopped spinach

1 small onion, finely chopped

1 garlic clove, crushed

¼ teaspoon ground nutmeg

14 ounces low-fat cottage cheese

4 ounces dried white bread crumbs

¾ cup all-purpose flour

½ cup grated Parmesan cheese

3 egg whites

for Tomato Sauce

1 onion, finely chopped

1 celery rib, finely chopped

1 red bell pepper, seeded and diced

1 garlic clove,crushed

2/3 cup vegetable stock

14-ounce can whole peeled tomatoes

1 tablespoon tomato paste

2 teaspoons sugar

1 teaspoon dried oregano

salt and freshly ground black pepper

METHOD:

To make the tomato sauce, put the chopped onion, celery, pepper and garlic in a nonstick pan. Add the stock, bring to a boil and cook for 5 minutes, or until tender. Add the tomatoes, tomato paste, sugar and oregano. Season to taste, bring to a boil and simmer, stirring occasionally, for 30 minutes, until thick. Put the spinach, onion and garlic in a saucepan, cover and cook until the spinach is defrosted. Remove the lid and increase the heat. Season with salt, pepper and nutmeg. Cool in a bowl. Mix in the remaining ingredients. Shape into about 24 ovals and refrigerate for 30 minutes. Cook the gnocchi in boiling salted water for about 5 minutes. Remove with a slotted spoon and drain. Cook the tagliatelle or pasta of choice in a pan of boiling salted water until al dente. Drain. Transfer to serving plates and top with gnocchi, the tomato sauce and shavings of Parmesan cheese.

YIELD: 24 gnocchis serving 4-6

PREP TIME: about 1 hour

ACCOMPANIMENTS: Parmesan cheese, a light salad and a warm Rosemary Olive Bread

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11) Chicken & Dumplings

NOTES:

INGREDIENTS

2-3 boneless chicken breasts

1 med. onion (chopped)

3 stalks of celery (chopped)

2-3 cubes chicken bullion

Salt, pepper, seasoning salt, and garlic powder (Optional )

1- 8 oz. package of wide egg noodles

2 cups bisquick mix

3/4 cup milk

METHOD

YEILD:

ACCOMPANIMENTS:

Serve with sliced tomatoes or a green salad Serves 4-6 : In large pot of water, boil chicken, onion, celery, bullion, and desired seasonings for 15-20 minutes. Mix bisquick and milk in bowl and let sit. Remove chicken and cut into bite size pieces and return to pot and return to full boil. Add noodles and when returnes to full boil, drop spoons of bisquick batter. Turn to med heat and cover pot and cook for 15-20 minutes. My family has been making this recipe as long as I can remember. It is a great comfort meal. Whenever a friend or family member looses a loved one I will make up a big pot and take it to them.

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12) Chicken Pesto Fettuccini

NOTES: This meal is quick, easy and simply delightful. Your guest will think it took you a long time to make and really it only takes about twenty minutes. My step mother brought this to our family about six years ago and I am so pleased with this meal. You can make it any time and serve it up for dinner, cold or hot you decide which way is best for you.

INGREDIENTS:

4 quartz of water
1 tablespoon of olive oil
1 package of Buitoni Fettuccini Pasta
1 container of Buitoni Pesto Sauce
1 can of premium chunk Chicken Breast packed in water
Or 4 Chicken Breast

METHOD:

In a 6 quart pot or bigger bring 4 quarts of water to a boil. Add the Fettuccini Pasta and stir, let boil for two-three minutes, drain and put in desired bowl. Add the pesto sauce and after you opened the can of chicken shred it up with a spoon and add chicken to pasta and pesto, mix it all up and serve warm or put in refrigerator for later.
If you substitute the can of chicken with fresh chicken breast, boil chicken for 15-20 minutes, drain, let cool, and shred the chicken- then place that chicken with the pasta and pesto mix and serve, or save in refrigerator for later.

Yield: 5 servings or more depending on serving size.

PREP TIME: With Canned chicken about 10-20 minutes, with fresh chicken 30-40 minutes.

ACCOMPANIMENTS: Fresh French Bread, butter and asparagus.

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13)  Lasagna Primavera

Notes: This is the lasagna that my husband made for me on our first anniversary. We now make this as a meal for the whole family and all three of our children love it.

Ingredients:

12 uncooked lasagna noodles

2 containers (10 oz each) refrigerated Alfredo sauce

3 cups broccoli flowerets

1-2 large carrots, coarsely shredded (2 cups)

1 can (14 ½ oz) diced tomatoes, well drained

2 medium bell peppers cut into ½-inch pieces (orange & red)

1 container (15 oz) ricotta cheese

½ cup shredded parmesan cheese

1 egg

1 package (16 oz) shredded mozzarella cheese (4 cups)

2 teaspoons basil

Method:

1.Cook and drain noodles as directed on package. (I buy the ready to cook noodles makes it easier).

2.Cut broccoli flowerets into bite-size pieces. Mix broccoli, carrots, tomatoes, and bell peppers in large bowl. Mix ricotta cheese, parmesan cheese, basil and egg in small bowl.

3.Heat oven to 375°. Spoon 2/3 cup sauce in ungreased rectangular pan, 13 X 9 X 2 inches. Place 4 noodles over sauce. Spread half of the cheese mixture, 2 ½ cups of vegetable mixture and randomly spoon 2/3 cup sauce in dollops over noodles. Sprinkle with 1 cup of the mozzarella cheese. Top with 4 noodles; spread with remaining cheese mixture, 2 ½ cups of the vegetable mixture and randomly spoon 2/3 cups sauce in dollops over vegetables. Sprinkle with 1 cup mozzarella cheese. Top with remaining 4 noodles and vegetable mixture. Randomly spoon remaining sauce in dollops over the top. Sprinkle with remaining 2 cups mozzarella cheese.

4.Bake uncovered foe 45 minutes to 1 hour or until bubbly and hot in center. Let stand 15 minutes before cutting. (I never wait that long only about five minutes).

Yield: 8 Servings

Prep time:1 hour and15 minutes

ACCOMPANIMENTS: This can be made with whole wheat noodles. It can also have chicken or tofu or what ever you like, just add it in with the vegetable mixture and follow the directions. We like to have a baguette on the side.

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14) Farro and Roasted Butternut Squash with Goat Cheese

NOTES:          

I had discovered this recipe a few years ago and have been hooked on it since. It’s layerd with distinct and complex flavors. Another little addition I make to this is adding local hazelnuts from Hazelnut Hill out towards Corvallis. This addition gives this dish a texture and just adds to the nutty flavor of the roasted butternut squash. I also cut the amount of oil down. I have found that Drexel Farms has the best prices and variety of winter squashes available locally. My husband and I enjoy spending our day off together, gathering the ingredients for this tasty meal and then making it together.

INGREDIENTS

2 cups farro or spelt, rinsed and drained

2 teaspoons sea salt

3 cups butternut squash, cut into ½ inch pieces

1 large red onion cut into 1/8 slices

1 Tablespoon fresh thyme, minced

4 Tablespoons olive oil

1 Tablespoon balsamic vinegar

1 cup walnut or hazelnut

¼ cup goat cheese

METHOD

Preheat oven to 375

Combine the farro, salt, and water in a large saucepan over medium heat. Cover and simmer stirring occasionally, until the farro is tender, 30-35 min. Taste often as it is cooking, you want it to be toothsome and retain structure. Remove from heat, drain any excess water and set aside.

While the farro is cooking, toss the squash, onion, and thyme with ½ the olive oil, vinegar and a couple pinches of salt in a bowl. Place on a lined cooking sheet in a single layer and place in the oven for 20min. Toss the squash and onions every 5-7 min to get browning on multiple sides. Remove from the oven, let it cool a bit, and mince just ½ of the red onions.

In a large bowl, gently toss everything (except the goat cheese) with the oil. Taste and add a bit of salt if necessary. Serve family-style in a simple bowl or on platter topped with the goat cheese and garnished with a couple of twigs of any remaining thyme.

YIELD

4-6 servings (although the original recipe says it serves 6-8, I eat this as a main dish and it will serve less then)

PREP TIME

45-60 minutes

ACCOMPANIMENTS

Spring salad with cranberries and roasted goat cheese

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15)  Chicken Alfredo Pot Pie

NOTES: I was looking for a recipe that we would both like and I came across this one and fell in love. I love pot pie and I love chicken alfredo so I figured I would love it together. I made it and it tasted fabulous! This will definitely become a tradition in my household.

INGREDIENTS:

· 1 box refrigerated pie crusts

· 3 cups vegetable blend (carrots, peas, green beans, potatoes)

· 3 cups cubed, cooked chicken

· 1 (10 oz container) Alfredo sauce

· 1 tsp. dried thyme

METHOD:

1. Preheat oven to 450°F.

2. Cook vegetables in a small amount of boiling water for 5 minutes. Drain, return to pot.

3. Add chicken, Alfredo sauce, and thyme. Season with salt and pepper to taste. Lightly spray a 9-inch pie pan with cooking spray, (or use a casserole dish).

4. Lay 1 pie crust in pan, spoon chicken and sauce into crust. Top with second pie crust, vent crust by making several slits in top with a sharp knife. Place pan on a foil-lined shallow baking pan.

5. Bake uncovered in preheated oven for 15 minutes.

YIELD: 5 servings

PREP TIME: 1 hour

ACCOMPONIMENTS: Garlic bread

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16)  A Complete Meal

NOTES: This recipe has options to vary ingredients and their amounts, and serving style.  Can substitute or add ingredients to the list for a bit of variation.  Good for dining in, or if you need it to go. 

INGREDIENTS

20 oz (optional: ground/cubed meat or poultry, or fish)                                                                                                                          10 oz spinach                                               1 can kidney beans 16 oz                                                                                                   1 cup purple cabbage (shredded)                  1 bell pepper (any color)                                                                                                    1 tsp. cayenne pepper                                  2 tsp. roasted chili pepper                                                                                                  ½ tsp. garlic salt                                            ½ onion                                                                                                                             4 oz shredded cheese                                    4 oz corn chips (plain or seasoned)                                                                                    1 avocado                                                    torillas (for optional serving method)                       

METHOD

On med high heat; in frying pan add (ground/cubed meat or poultry, or fish), cook to your liking while adding: chopped onion, chili pepper, cayenne pepper, and garlic salt; then add kidney beans to the pan. 

Chop or slice the remaining ingredients and combine with corn chips and cooked ingredients in a large mixing bowl.

Serve as a salad, or if you need it to go wrap mixture in a tortilla and take it with you.

YIELD: 4 servings

PREP TIME: about 30 minutes

ACCOMPANIMENTS: Serve with salsa, and oranges or pineapple.

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17) Brown Rice Sushi (Vegetarian)

Notes:

This recipe is an easy one to make that looks very impressive. It is a family favorite in our house and hope it will be as enjoyable for your family as well. There isn’t a set list of ingredients for the filling, and an assortment of veggies, nuts, and some cream cheese allow you to customize each role to individual taste in your family.

Ingredients:

2 C cooked brown rice

1 Pkg. Nori wraps (Asian food section at Winco)

Water

Wasabi (Optional) (Asian food section at Winco)

Soy Sauce (or reduced sodium soy sauce)

Some Popular Assorted fillings:

Cucumbers

Lettuce

Avocado

Carrots basil

Green onions

Bell pepper

Sprouts

Sesame seeds

Cashews

Cream cheese (low fat works well)

Method:

1. Cook brown rice in rice cooker or in pot on stove, using 1 ½ C water to every 1C rice. Leave rice covered once cooked.
2. Peel and chop veggies, nuts, and cream cheese into small strips
3. fill a small bowl with water and place it within close reach
4. cover 1 hand towel with saran wrap
5. Place 1 sheet of Nori on the covered hand towel TEXTURED SIDE UP
6. Cover the Nori with a thin layer of cooked brown rice, leaving the top ¼” of the Nori uncovered
7. select the fillings you want and place them in a line ½” from the bottom edge of the Nori.
8. Dip your fingers in the water and run them along the top edge of the Nori where it is exposed.
9. Grab the bottom edge of the Nori, pulling it up and over the fillings.
10. Repeat this motion with the covered town and squeeze it tight to pack the Sushi roll together.
11. Continue Rolling the Sushi over and packing it with the towel until the exposed edge seals to the roll and there are no loose edges.
12. Cut your roll into ½” sections and serve with Wasabi and Soy Sauce if desired.

Yield:

This recipe will yield a different number of rolls depending on how much rice you use per roll and how many veggies you use in each roll. However, at minimum, this recipe should make one full, large roll per person in a family of 4.

Prep Time:

This recipe should take around 45 minutes to make (including the time it takes to cook the rice). It can be speed – up by having the veggies prepared ahead of time or having the whole family participate in creating the rolls.

Accompaniments:

Serve the Sushi with Tea, Asian dumplings, and Mochi ice cream.

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18)  Roasted Vegetable Mac 'n' Cheese

NOTES: I’ve tried this recipe with and without meat in it. I’ve found that my son enjoys mixing his veggies with his mac and cheese, and thought that he would love this meal as much as I would enjoy the roasted veggies.

INGREDIENTS
1/3 pound(s) plum tomatoes
2 cup(s) broccoli florets
2/3 tablespoon(s) extra-virgin olive oil
1 tablespoon(s) butter
1 tablespoon(s) all-purpose flour
1 1/3 cup(s) milk, warm
3/4 cup(s) grated aged Asiago
4/5 cup(s) grated sharp Cheddar
2/3 tablespoon(s) Dijon mustard
1/2 teaspoon(s) salt
2/3 teaspoon(s) fresh black pepper
2/3 tablespoon(s) chopped fresh thyme
1/3 pound(s) penne, cooked and drained (whole grain)
1/2 cup pre-cooked turkey/or meat substitute

METHOD

Heat the oven to 400 degrees. Slice the tomatoes 1/4 inch thick. Toss the tomatoes and broccoli with the oil and roast separately on parchment-lined baking pans for 30 minutes.
Whisk the butter and flour in a medium-size pot over medium-high heat until foamy. Add the milk. Whisk until thickened and bubbling, about 3 minutes. Remove from the heat.
Whisk in the cheeses, mustard, salt, pepper, and thyme. Stir in the pasta and broccoli and turkey(meat substitute)then transfer to a 9- by 13-inch baking dish. Top with the tomatoes and bake about 30 minutes

YIELD: Serves 4

PREP TIME :1hr

ACCOMPANIMENTS : Salad, Garlic bread and Fruit cocktail
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19) Celery and Pear Bisque

Makes 6 servings

·        4 1/2 tablespoons butter

·        6 cups thinly sliced celery with leaves (preferably organic; about 12 stalks) plus chopped leaves (for garnish)

·        18 ounces unpeeled ripe Bartlett pears, cored, diced (generous 3 cups) plus 1/2 cup finely diced (for garnish)

·        1 1/2 cups chopped dark green leek tops

·        3 small Turkish bay leaves

·        1 1/2 teaspoons chopped fresh thyme

·        1 1/2 tablespoons all purpose flour

·        3 cups (or more) low-salt chicken broth

Melt butter in pot over medium-high heat. Add sliced celery, generous 3 cups diced pears, leek tops, bay leaves, and thyme. Cover; cook until celery softens, stirring occasionally, about 8 minutes. Toss in flour.

Stir in 3 cups broth; bring to boil. Cover, reduce heat to medium-low, and simmer until celery is tender, about 20 minutes.

Remove bay leaves from soup. Puree soup in batches in blender until smooth. Return puree to same pot. Season to taste with salt and pepper. Thin with more broth by 1/4 cupfuls, if desired. Rewarm briefly.

Divide soup among bowls; garnish with 1/2 cup finely diced pear and celery leaves.

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22) Portobello Mushroom Burger with Avocados

INGREDIENTS

4 medium Portobello mushrooms, stems removed
1 medium onion, cut into 1/2 inch slices
3 tbsp olive oil
3/4 tsp salt, divided
1/2 teaspoon ground black pepper , divided
1 avocado, sliced
2 tbsp low-fat yogurt
1/2 tsp minced garlic
4 hamburger buns, lightly toasted
4 roasted red peppers , from a jar

METHOD
Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 minutes, turning once. Transfer mushrooms to plate, cavity side up; cover to keep warm.
In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally.
Meanwhile, combine in small bowl, 1/2 of the avocado, yogurt, garlic and remaining 1/4 teaspoon each salt and pepper ; mash until smooth.
Spoon onions and roasted peppers into mushroom cavities, divided equally. Spread smooth Avocado mixture on bottom of each bun; top each with stuffed mushrooms .
Top with remaining sliced avocado. Cover with tops of buns.

YEILD: Makes 4 vegetarian Portobello mushroom burgers.

PREP TIME: 45 minutes

ACCOMPANIMENTS: Condiments, baked potato wedges, corn on the cob

23) BBQ Baked Potatoes’

NOTES

INGREDIENTS

1 Pound lean ground beef

3/4 Bottle BBQ Sauce ( I use ½ a bottle of Kraft honey BBQ Sauce and ¼ bottle Kraft Hickory smoke BBQ Sauce)

4 large russet potatoes

METHOD

Bake potatoes at 425° for 50-60min. In a non stick skillet brown ground beef to liking and then add BBQ Sauce reduce heat to about 4 and let simmer about 5-10min.

YIELD

PREP TIME

ACCOMPANIMENTS

: Grated Cheddar Cheese, tomatoes, onions, sour cream, salsa, any things you think might taste good on a baked potato.: about one hour: 4 Potatoes: This is a recipe that my mom has been cooking ever since I can remember. I have mad it and eaten it more times than I can count.

24) Savory Chicken and Rice

NOTES: Apparently we both like chicken and rice! I made this for the first time for this contest, and I love it.

INGREDIENTS:

1 lb Boneless skinless chicken breast halves, cut into 1 inch pieces

1 ½ c Sliced fresh mushrooms (4 oz)

1 c Baby cut carrots

1 2/3 c Water

1 pkg Long grain and wild rice mix with herbs (4.3 oz)

METHOD:

Heat 10 in nonstick skillet over medium heat. Cook chicken in skillet about 5 minutes, stirring occasionally, until no longer pink in center. Stir in remaining ingredients including seasonings from rice mix.

Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally. Uncover and simmer about 3 minutes longer, stirring occasionally, until carrots are tender and liquid is absorbed.

High altitude (3500-6500 ft): In step 1, heat skillet over medium-high heat; cook chicken about 7 minutes. In step 2, reduce heat to medium-low; cover and simmer 25 minutes and continue as directed.

YIELD: 4 servings

PREP TIME: 35 minutes

ACCOMPANIMENTS: This goes great with some fresh, organic veggies, and some whole wheat roles!

25)  Herb-Baked Fish

NOTES, I made this baked fish with halibut and I am not a fan of fish or any seafood. I made it for my family and my sister and they all liked it very much. I even enjoyed it.

INGREDIENTS,

1/2tsp salt, 1/4tsp pepper, 1/4tsp dried thyme, 1/4tsp dried oregano, 1/4tsp ground ginger, 1/4tsp onion powder, 1/4tsp garlic powder, 2lb low-fat white fish: cod, halibut, whitefish, turbo,pollack, or your preference.

METHOD,

Summary: combine herbs and butter and brush the herbed butter on the fish before and during baking. Preheat oven to 325 F.

Make an herb basting sauce by combing 2 tablespoons of butter or olive oil and the herbs. Mix all the herbs together with the butter or the olive oil.

Wash 2lbs fish in cold water and pat excess water off the fish. Put the fish onto a pan or oven rack and brush the herb mixture together.

Bake the fish for ten to twenty minuites or untill it turns white and flaky.

YIELD, 4 servings.

PREP TIME, 20 minutes

ACCOMPANIMENTS, Ellyn Satter