3.  Halloween Stew

Notes: This is a meal my family prepares for dinner every Halloween night. We like it because it has all of the important parts of a balanced meal. I also like it because it includes alternative sources of protein in the form of kidney beans. I often find it difficult to get my three year old son to consume enough protein due to the fact that he doesn't like most any forms of meat.

Ingredients:

1 Lb. Ground beef or turkey
1 Tbsp. Olive oil
1 Large onion, sliced
1 Large red pepper, seeded and chopped
2 Carrots
2 Medium Zucchinis, sliced
2 Celery stalks, sliced
2 Cups corn, off the cobb
2 Cups mushrooms, washed and sliced
4 Tomatoes, peeled and quartered
1/2 Cup dried kidney beans, soaked, cooked, drained
or
1 Can red kidney beans, drained and rinsed
1/2 Tsp Paprika
Salt to taste
Pepper to taste

Method:

Brown ground beef (or turkey), drain, and set aside. Heat the oil in a large saucepan and add the onion, red pepper, carrots, leeks or zucchini and celery.Cook gently for 10 minutes, covered, then add the cooked beef (or turkey), corn, mushrooms, tomatoes, kidney beans, paprika and salt and pepper to taste.Continue to cook, covered, for a further 10-15 minutes. Check the seasoning and serve.

Yield: 4 Servings

Prep Time: About one hour

4. Apple-Marinated Pork Chops

NOTES: I prefer boneless pork chops for this meal, but pork chops with bones work fine, too. Also, the longer you let them marinate for, the better they will taste. I like to put them in the freezer the night before and then let them marinate the whole next day until it’s time to cook for dinner. Use your favorite kind of apple. Mine is Honey Crisp.

INGREDIENTS

4 pork chops

1 ½ cup apple sauce

½ cup barbecue sauce

2 tablespoons teriyaki sauce

One whole apple

METHOD

Preheat oven to 375*F. Mix apple sauce, barbecue sauce and teriyaki sauce together in a bowl and pour into a large Ziplock bag. With a fork, poke holes in the pork chops to marinade. Place pork chops in a large Ziplock bag and let marinade for as long as desired. Cook in the oven for 25 minutes. During this time skin and slice the whole apple. After 25 minutes, put apples on the tops of the pork chops and let cook for 20 more minutes, or until done.

YIELD: 4 pork chops.

PREP TIME: about one hour

ACCOMPANIMENTS: A side of apple sauce, or your favorite side dish.

5.  Homemade Chicken Noodle Soup

NOTES: This is one of the first dinners I cooked by myself growing up probably because it is rather simple. It has become my boyfriend’s and my favorite meal to make together. It goes great with beer bread or just French bread. 

INGREDIENTS:

1 Tbsp minced garlic

1 Tbsp olive oil

5-6 large carrots

1 bunch green onions

6-7 stalks of celery

¼ cup parsley

1 lb large egg noodles

3 48 oz. cans chicken broth

1 rotisserie chicken

METHOD: First, use two forks to pull and shred the rotisserie chicken. In a large pot mix garlic and olive oil on medium-high heat. Chop all vegetables into small chunks and store in a medium mixing bowl. As garlic and olive oil is heating mix in carrots, celery, parsley and green onions. Mix for a few minutes and dump in the shreds of chicken. Stir all ingredients together to soak in all the flavors. Pour in broth and bring to a boil. Once boiling, dump in noodles and stir together. Once noodles are to your liking, turn down the heat and serve.

YIELD: Serves 6-8 people

PREP TIME: Approximately 45 minutes

ACCOMPANIMENTS: Beer bread or French bread. Crackers.

6.  YUMCHOMP Omelette
NOTES: Come on, how many of us can say we have cereal 8.1246 days
out of the week for breakfast? NOT ANYMORE! Omelettes are easy and
delicious to cook, and are practical for anyone to make. Even
cooler though is my YUMCHOMP Omelette.
INGREDIENTS:
3 large eggs
1/3 cup milk
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup shredded cheddar cheese
1/4 cup shredded pepperjack cheese
1/4 cup red bell pepper diced
1/4 cup onion
5 cups whole wheat (Just kidding I had to)
METHOD: Lightly draw a happy face on your pan with cooking oil,
then spread it around. Beat eggs, milk, salt and pepper
until light and fluffy. When pan is hot, pour mix on pan.
As the omelette starts to set, lift an edge of the omelette
with a spatula and tilt the pan so that the runnyportion
of the omelette can run underneath and start to set.
Repeat on the opposite side. Add chopped up onion.
When the omelette is just about
completely set, sprinkle the cheese over half of the omelette,
as well as adding the red bell pepper slivers. Fold the other
half over the cheese half. Slide onto a plate, and serve.
Repeat this again with a second dose of the ingredients to make a
second omelette, and so on until four people have been served.

YIELD: Four YUMCHOMP omelettes.
PREP TIME: Six minutes per omelette.
ACCOMPANIMENTS: Cillantro or parsley for garnish,
orange slice on the side.

7.  Skillet Calzone

NOTES: This is a new favorite recipe, but I love it because it is quick to make, but tastes amazing and my kids love itJ

INGREDIENTS

8 diagonally cut slices of French bread

Cooking spray

2 Tablespoons of grated parmesan cheese

1lb. lean (at least 80%) ground beef

1 small green bell pepper, finely chopped

1 or two cloves of garlic, finely chopped

1 can (14.5 oz) diced tomatoes with Italian-style herbs (or other variety), undrained

1 jar (4.5 oz.) sliced mushrooms, drained

METHOD

1.      Set oven control to broil. Place bread slices on ungreased cookie sheet. Spray bread with cooking spray; sprinkle with cheese. Boil with tops 4-6 inches from heat 1-2 minutes or until light brown; set aside

2.      In 10-inch skillet, cook beef, bell pepper, and garlic over medium-high heat 5-7 minutes, stirring occasionally, until beef is brown; drain. Stir in tomatoes, pizza sauce and mushrooms. Cook 1-2 minutes or until hot.

3.      Place two toasted bread slices on each of 4 serving plates; top with beef mixture.

YIELD: Four Servings

PREP TIME: 5 minutes prep, 2 minutes broil, 9 minutes cook

ACCOMPANIMENTS:  French bread, ground beef, bell pepper, diced tomatoes, parmesan cheese, garlic, cooking spray, pizza sauce, mushrooms

8.  Manicotti

NOTES:

This meal is extremely versatile as many things may be added or taken away to suit your family. The pickiest of eaters in my house enjoy this meal, so I enjoy cooking it for them. It’s also an easy meal that the children can pitch in and help with. This meal can also be made ahead and frozen for 2 months or refrigerated for 24 hours.

INGREDIENTS:

1 pkg. Manicotti Noodles

15 oz. part skim Ricotta cheese

8 oz. /2C. Shredded Italian 5 cheese or Mozzarella

2 Eggs

1 Tbsp. Basil chopped

1 tsp. Salt

1 tsp. Pepper

2 C. Spaghetti sauce (Francesco Rinaldi brand is natural, preservative free & has no high-fructose corn syrup)

METHOD:

Boil noodles in 5qt. pan for 5 min and then drain. Preheat oven to 350^oF. Grease a 13x9x2 inch baking dish and pour ½ C. spaghetti sauce on bottom. In a large mixing bowl, stir together ricotta cheese, eggs, 1 ½ C. shredded cheese, basil, salt, and pepper. Place mixture into a qt. size Ziploc bag, cut of a corner, and squeeze into cooled pasta tubes. Arrange in a single layer in baking pan. Pour remaining spaghetti sauce over pasta. Sprinkle remaining shredded cheese. Bake 30 minutes or until hot and bubbly.

YIELD: 10 Manicotti

PREP TIME: 20 minutes

ACCOMPANIMENTS: Green Salad

9.  Broccoli and Garlic Penne Pasta

Notes:This is my favorite dish that my fiance has cooked for me several times. It includes my favorite vegetable, noodle, and seasoning (Garlic) :). Its so quick and simple and the ingredients are very easy to find and not expensive.

Ingredients: 1 cup Swanson chicken broth
1/2 tsp dried basil leaves, crushed
1/8 tsp ground, black pepper
2 cloves garlic, minced
3 cups broccoli flowerets
4 1/2 cups whole grain penne pasta, cooked and drained
1 tbsp lemon juice
1 tbsp grated Parmesan cheese

Method: 1. Heat the broth, basil, black pepper, garlic, and broccoli in a 10 in. skillet over medium heat to a boil. Reduce the heat to low. Cover and cook until broccoli is tender-crisp.

2. Add the cooked pasta and lemon juice and toss to coat. Sprinkle the pasta mixture with the Parmesan cheese.

Yield: 4 servings, 2 cups each

Prep Time: about 30 minutes

Accompaniments: Tossed fruit salad.

10.  Manchego and Chorizo Pizza

NOTES I haven’t tried this recipe yet.
INGREDIENTS

½ pound broccoli rabe (rapini), trimmed

1/8 tsp salt

1 (12 oz.) prebaked pizza crust

½ cup (2 oz.) shredded Manchego cheese

1 link Spanish chorizo sausage (about 2 oz.), thinly sliced

2/3 cup chopped plum tomato

¼ cup vertically sliced red onion

METHOD

1. Preheat oven to 450 degrees.

2. Cook broccoli rabe in boiling water 4 minutes or until tender. Drain and rinse with cold water. Drain; squeeze excess moisture from broccoli rabe, and pat dry with paper towels. Coarsely chop, and sprinkle with salt.

3. Place pizza crust on a baking sheet. Sprinkle evenly with Monchego cheese. Top with broccoli rabe, chorizo, plum tomato, and red onion. Bake at 450 degrees for 12 minutes or until crust browns. Cut pizza into 8 wedges.

YIELD: 4 servings (serving size: 2 wedges)

PREP TIME: 20-25 minutes

11.  Tater Tot Casserole

NOTES: I have made this casserole many times for my family when my children were young. It was one of the first casseroles I had made. I have not made this casserole for a long time. I ran on to it while looking at my recipe books and it brought fond memories. This was a recipe that my children loved to help me make as well as simple.

INGREDIENTS

1-1 1/2 lbs Hamburger
1 can Cream of Mushroom soup
Chopped onion or minced onion flakes
1 package of frozen Tater Tots
1 (12oz) can of Evaporated Milk
1 can Cheese soup or Shredded Cheese

METHOD

Cook hamburger and onion; season with salt, pepper, season salt, garlic and onion powder. Spread in bottom of an 9 x 13-inch pan. Empty bag of tater tots over hamburger mixture. Mix mushroom and canned milk(amount of milk varies), may not need whole can. Use more soup and milk if you like it creamier. If using cheese soup, mix it in with the milk and mushroom soup. Pour mixture over tater tots. Bake at 350 degrees for 35 to 45 minutes or until heated through. If using shredded cheese instead of chicken soup, place cheese on top of tater tots. If using minced onion flakes instead of chopped onion, place them on top of the tater tots.

YIELD: 4 to 6 servings

PREP TIME: about 30 minutes

ACCOMPANIMENTS: green salad and some canned peaches

12.  Herb-Baked Fish

Notes: My ex boyfriend was a vegaterian so we tried a few things with fish.

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


METHOD

combine herbs and butter and brush the herbed butter n the fish before and during baking. preheat oven to 325 f. make an herb basting sauce by combining 2 tablespoons softened butter or olive oil with fish seasoning prepared by mixing the ingredients.
wash 2 pounds of fish in cold water and pat excess off excess moisture with paper towel. put the fish on a rack over a pan to catch the juices. brush fish with herb. bake for 10 to 20 minutes, brushing with herb sauce once or twice during baking.

YIELD:

PREP TIME: 30 to 40 mins.

ACCOMPANIMENTS: brown rice, creamed peas or broccoli with cheese.

13.   Tilapia Ceviche with tomato and Orange

NOTES

This is a recipe that my dad and his wife shared with me. It is something we all have enjoyed.. It is healthy, fresh, and of course very tasty . 

What I like about ceviche is that it is basically raw food. All the good stuff nature intended us to get from the earths bounty, with little or no fat, low sodium and great flavor! I love Ceviche served on crispy corn tortilla rounds. Very light, and super nutritious meal…even if you eat whole bunch of it!

INGREDIENTS
1 ½ pound tilapia cut in 1/4 inch pieces

½ cup fresh lime juice

20 grape tomatoes cut in 1/4 inch pieces

2  orange segmented and cut into pieces

½ cup finely chopped red onion

4 tablespoons chopped cilantro

A few of shakes of your favorite hot sauce, Tapatio recommended.

½ tsp kosher salt

1 seeded fine chopped jalapeno

20 or so Belgian endive leaves

Lemon wedges for service

METHOD

Toss the tilapia with the lime juice in a bowl and set aside.

Prepare the other ingredients

Let the tilapia cook in the lime juice (cold) until mostly opaque.

Add the other ingredients, stir and chill for ten minutes or so

Spoon the ceviche onto the endive leaves and serve.

YIELD 4 or so servings or ceviche
PREP TIME 15 minutes. Fish in lime juice about 1/2 hour.

ACCOMPANIMENTS

*Corn Tortillas *Lemon Wedge

115 cal., 1 gram of fat, 0 grams sat. fat, 0 grams trans fat, 45 mg chol., 200 mg sodium, 9 grams carbs, 3 grams fiber, 17 grams protein, 48 grams calcium

14.  FAJITAS

NOTES:I could this for the family and my kids love it.... and so do my and my boyfriend. Its easy and healthy and cheap.

INGREDIENTS:

•  2 green Bell peppers
•  2 red  bell peppers
• 1 yellow bell pepper
• 1/2 of a yellow onion
• packet of fajita mix (any kind)
• 1 lb of chicken or beef (both taste good switch it up)

1 or 2 packs of tortillas

METHOD:

Cook the meat (which everone you chose) on the frying pan. While doing that take your bell peppers and onion in another pan and slice the bell peppers and onion long ways about a half inch thick then saute them in pan adding a 1/2 cup water. Back to the meat after its done cooking you follow the directions on packet. When the meat and packet are done and the bell pepper and onion are done mix the two pans together.warm up your tortillas and you got fajittas.Top it with what you want.

YIELD: 8 fajitas

Prep Time:30 minutes

ACCOMPANIMENTS:ADD cheese or sourcream i try and be creative ..ive gone as far to add cottage cheese for the boys

15.  German Potato Dinner

NOTES: My mother-in-law introduced me to this dish shortly after I was married. Our family enjoyed it for many years, and it was a favorite on Christmas eve when the children were too excited to eat anything but a simple dish.

INGREDIENTS

5 medium potatoes, peeled

1/2 head of cabbage, sliced thin

6-10 strips of bacon

1 tsp salt

1/8 tsp pepper

3 tbsp butter

METHOD

Cut the potatoes in half and place in large saucepot. Place the sliced cabbage on top of the potatoes. Lay the bacon strips on top of the cabbage. Add water to cover potatoes. Add salt. Bring to boil, turn down and simmer for 30 minutes or until potatoes are tender. Remove bacon, cut into bite-size pieces and brown lightly in a small skillet. Drain water from pot of potatoes and cabbage. Mash the potatoes and cabbage with the butter. Add browned bacon pieces and stir. Add salt and pepper to taste.

YIELD: 4 servings

PREP TIME: about one hour

ACCOMPANIMENTS: 100% whole wheat rolls or pumpernickle bread, butter, green salad

16. Cheesy Potato Chowder

NOTES: My family enjoys this soup on cold winter days with homemade rolls or bread.

INGREDIENTS:

1 ½ cups water

3 medium red or Yukon gold potatoes, peeled and cubed

1 rib celery

1 medium carrot

¼ cup butter or margarine

3 green onions (or any kind you like), sliced

¼ cup all purpose flour

1 teaspoon salt

1/8 teaspoon black pepper (can also use paprika)

4 cups milk

2 cups shredded cheddar, American cheese (or any kind you like)

1 cup shredded Swiss cheese (or any kind you like)

METHOD: combine water, potatoes, celery, and carrot in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 10 minutes or until vegetables are tender. Meanwhile, melt butter in a large saucepan over medium heat. Cook and stir onions in butter until tender. Stir in flour, salt, and pepper. Cook and stir over medium heat about 1 minute. Add milk and vegetables all at once and cook until bubbly. Then add the cheeses let it simmer a little longer to melt the cheeses, and then the soup is done.

YIELD: serves six

PREP TIME: about thirty minutes

ACCOMPANIMENTS: homemade biscuits, rolls, bread or a green salad.

17. Turkey Spinach Wontons

NOTES: I have made these multiple times at my house, and always like to experiment with different ingredients. Turkey Spinach is one of my favorites but you can use beef if you prefer!

INGREDIENTS

1 package of wonton wrappers (found in cold section with tofu and such)

1 lb lean ground turkey (uncooked)

1/2 cup of spinach, cut into small ribbons

1 large carrot, finely chopped

2 cloves of garlic, coarsely chopped

2 sprigs of oregano (use leaves only)

2 sprigs of thyme (leaves only)

2 sprigs of rosemary (leaves only)

1 tsp salt

1 tsp pepper

½  cup of water

1 tbs of oil

METHOD

In a medium bowl mix the turkey, cut spinach, chopped carrot, oregano, thyme, rosemrary, salt, pepper and garlic. Put approx. 1 Tbs of mixture in the center of each wonton wrapper. Wet edge of wonton wrapper with small amount of water and press the sides together to create a “pocket” in the center. In a medium skillet heat up the Tbs of oil until its shimmering(another way to tell if the oil is hot enough is if you put a wonton in it and sizzles around the outside). Put ½ of the wontons in the oil for 4  minutes, or until the bottom it is golden brown. Add about ¼  cup of the water and cover for 5 minutes, and then do the rest. NOTE: If you put too many in a pan at once they will stick together.

 Take out of pan and let rest for 5 minutes.

 YIELD: 30 Wontons (serves 4)

PREP TIME: 45 minutes

ACCOMPANIMENTS: Rice, Asian Salad, or Pan fried noodles

18. Creamy Orzo Risotto with Butternut Squash

NOTES: So rich and creamy! A wonderful, light take on classic butternut squash risotto. Thyme sprigs give great flavor but feel free to substitute sage leaves instead. My kids love this recipe! The ingredients list looks long but most of these you probably already have at home. Also, it’s very versatile so you can add extra vegetables for extra flavor.

INGREDIENTS

1 spray cooking spray

2 cups butternut squash, cut into small cubes *(Pre-cut butternut squash in supermarkets saves lots of prep time!)

½ tsp olive oil

1/8 tsp table salt, or to taste

½ Tbsp unsalted butter

1 cup uncooked orzo

1 ½ cups water

1 cup canned chicken broth

1 tsp thyme, fresh, or 8 whole sprigs

2 Tbsp fat-free half-and-half

1/3 cup grated Parmesan cheese

1/8 tsp black pepper, or to taste

METHOD

Preheat oven to 425F. Coat a small rimmed baking sheet with cooking spray.

In a medium bowl, toss squash with oil and salt; spread in a single layer on prepared baking sheet, leaving space between squash cubes. Roast, stirring halfway through, until squash is tender and browned, about 20 to 25 minutes.

Meanwhile, melt butter in a medium saucepan over medium heat; add orzo. Stir constantly until orzo begins to smell taosty, about 3 minutes. Add water, broth and thyme sprigs; bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, until liquid is nearly absorbed, about 15 minutes.

Remove thyme sprigs; stir in half-and-half, cheese and roasted squash. Season will with salt and pepper; serve.

YIELD: About ¾ cup per serving.

PREP TIME: about 40 minutes (15 prep, 25 cooking)

ACCOMPANIMENTS: steamed veggies, grilled chicken, or anything you want!

19.  Shrimp Scampi

NOTES: I really tried to find a recipe that was quick to get to the table, wasn't too complex, and was full of flavor. I love how you can make this recipe your own by adding whole wheat angel hair pasta (so you can get those whole grains in your meal), and increase the quantity of the ingredients (like the shrimp) to make it more appealing for you and your family. Enjoy!

INGREDIENTS

1 pound peeled, large raw shrimp (31/35 count)
1 (12-oz.) package angel hair pasta
1/2 cup butter
1/4 cup finely chopped onion
3 garlic cloves, finely chopped
1 teaspoon salt-free Italian-herb seasoning
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
1/4 cup freshly grated Romano or Parmesan cheese
1 tablespoon chopped fresh parsley

METHOD

1.De-vein shrimp, if desired.
2.Prepare angel hair pasta according to package directions.
3.Meanwhile, melt butter in a large skillet over medium-high heat; add onion and garlic, and saute 3 to 5 minutes or until tender. Stir in Italian-herb seasoning and Worcestershire sauce.
4.Reduce heat to medium. Add shrimp, and cook, stirring occasionally, 3 to 5 minutes or just until shrimp turn pink. Stir in lemon juice. Toss shrimp mixture with pasta, and sprinkle with cheese and parsley. Serve immediately.

YIELD: Makes 4 servings

PREP TIME: About 20 minutes. Cook time about 10 minutes.

ACCOMPANIMENTS: 100% whole wheat bread of your choice.

20. Western Casserole

NOTES

This is a great variation to taco casseroles, our family loves it. It is easy to make and can be prepared, refrigerated and baked when you get home. We like to add Fritos on top of casserole before the cheese and olives.

YIELD

Serves 4-6

PREP TIME

60 minutes

INGREDIENTS

1 pound ground beef/turkey

1 green pepper

1 medium onion

1 table spoon of minced garlic

1 tablespoon of chili powder

2 ½ cups of canned tomatoes (16 ounces)

1 can kidney beans (14-16 ounces)

1 cup raw minute rice

1 small can chopped olives

1 cup grated cheddar cheese

METHOD

Brown meat in its own juices until crumbly, add garlic, green pepper, onion, and chili powder. Saute % minutes, until vegetables are limp. Mix in tomatoes, kidney beans and rice. Turn into greased 2 quart casserole dish. Bake uncovered 45 minutes at 425 degrees sprinkle with grated cheese and olives. Bake 5 minutes, remove and enjoy.

21.   Greek penne and chicken

NOTES

It's quick and easy and has only 13grams of fat per serving

INGREDIENTS

1 (16 ounce) pkg whole grain penne pasta noodles

1 1/2 tablespoons butter

1/2 cup chopped red onion

2 cloves garlic (minced)

1 pound boneless skinless chicken breast cut into bite size pieces

1 (14 ounce) can artichoke hearts in water

1 tomato chopped

1/2 cup crumbled feta cheese

3 tablespoons chopped parsley

2 tablespoons lemon juice

1 teaspoon dried oregano

salt and pepper to taste

METHOD

In a large pot boiling salted water, cook penne pasta until al dente. drain

Meanwhile in a large skillet over medium high heat melt butter, add onion and garlic, cook for 2 min. Add chopped chicken cook until chicken is golden brown

Reduce heat to medium low. drain and chop artichoke hearts and add them, chopped tomato, feta cheese, parsley, lemon juice, oregano, and penne pasta to skillet. cook until heated through (2-3 min)

season with salt and pepper to taste, serve warm

YIELD

makes 4 servings

PREP TIME (use prep and NOT preparation)

about 20 mins and 30 mins to cook

ACCOMPANIMENTS

can add olives to the recipe

serve with bread and salad

22.  Ella Slaughters Tuna Noodle Casserole

NOTES : This is a recipe I got from my mother in law when my husband and I were first married. You can make this in a healthier version using fat free cheeses, milk, and whole wheat noodles. I do not have a substitution for the butter. I personally love butter and can’t find it in my heart to omit or substitute its deliciousness. This is my favorite recipe when I need comfort food.

INGREDIENTS

8 oz wide Egg Noodles
1/2 cup butter
3/4 cup each Onion and Celery
1 can Tuna, drained
1 can Cream of Mushroom Soup
1cup grated Cheddar Cheese
1 cup Cottage Cheese
1 cup Evaporated Milk
1/4 tsp Tabasco or to taste
Bread Crumbs

METHOD

In a large pot bring water to a boil. Add noodles, cook until tender. While the noodles are cooking melt butter, add onion and celery, and cook until soft. Combine all ingredients, pour into baking dish, and cover with bread crumbs. Bake at 350° for 25 minutes.

YIELD : About 6 cups.

PREP TIME : 15-20 minutes

ACCOMPANIMENTS : Green salad

23.  Chili Pita Sandwiches

NOTES:  My Mom has always made this recipe for us growing up and it is my favorite! It is easily adaptable to different tastes because things could be added or taken out.  It is the one of the dishes I have requested from my Mom to put in my own recipe book.

INGREDIENTS

1 lb ground beef

1 bottle Chili sauce (Heinz brand makes a good one!)

1/2 cup golden raisins (or to taste)

4 whole wheat pita pockets

1 cup grated Monterey Jack cheese

1 cucumber sliced

METHOD

In a large saucepan, cook ground beef on medium high heat until browned.  Drain any excess water or grease from the pan.  Then add the bottle of Chili sauce and 1-2 Tbs of water if needed for consistence of sauce.  Reduce heat to medium and add raisins. Cook until sauce thickens and raisins plump, about 5 minutes.  Remove from heat and set aside.  Cut pita pockets in half and add cheese, then scoop in chili sauce mixture and add slices of cucumber.

YIELD: 4 whole pita pockets, plus more for left overs!

PREP TIME: about 30-40 minutes

ACCOMPANIMENTS:  A side salad would work well with this dish, or maybe a potato dish like potato salad.  Other kinds of meat could be substituted for the ground beef such as turkey, or even a bean or lentil for vegetarians. Very yummy!

24.  Grilled Shrimp (soft) Tacos
NOTES : In our house, the barbecue is used all year long, and Mexican food is a staple, so if we can grill an item instead of cooking it on the stove or in the oven, that is probably going to be how it is done. We make this year round, but the experience is made so much better by being able to sit outside on the deck and eat in the evening sun. The veggies for the side dish are perfect when cooked over the grill (of course). To me, this tastes like the end of summer.
INGREDIENTS :
1.5-2 pounds whole medium/large shrimp (approx 40-60 total)
1+ jalepenos (to taste)
1-2 cloves of garlic
½ teaspoon cumin
2 tablespoons olive oil
Juice of 1 lime
Salt and pepper to taste
Toppings:
Sour cream
Cotija cheese
Cabbage, shredded or finely chopped
Fresh salsa or picante sauce
Lime wedges
8+ small corn tortillas

METHOD : In a blender combine jalepenos ( if you want less heat, take out the seeds of the jalepenos first, if you want more heat, leave in the seeds), garlic, cumin, oil, lime, salt and pepper. Pour over shrimp and set aside for 15-30 minutes. Just before cooking the shrimp, heat up tortillas in a hot pan or over the grill so that they are soft. In a grill pan on the barbecue (or under the broiler, or on the stove, whatever) cook shrimp until pink, being careful to not overcook. Serve by placing shrimp on tortillas then layering sour cream, cabbage, salsa, and cotija to fill up the taco. Finish by squeezing lime over the top.
YIELD : 8 tacos w/approximately 5-7 shrimp each, depending on shrimp size
PREP TIME : about 30-45 minutes, including marinating time.

ACCOMPANIMENTS : Whole beans (black or pinto) and grilled veggies (corn, onion, bell peppers, tomatoes, zucchini) fill out the plate. Fruit sorbet for desert.

25.  Easy Mexican Pizzas 

NOTES : This is a great way to have mexican food plus the feel of pizza! We have ate it many times in my house. I have also made it for a larger group too.

INGREDIENTS

1 teaspoon olive oil 
1/2 lbs ground skinless turkey breast

1 onion, chopped
3 Tbsp of taco seasoning
1 (14.5 ounce) can of stewed tomatoes
1/4 cup water
4 (6 inch) corn tortillas
1/4 cup shredded  reduced-fat cheddar cheese
8 small pitted ripe olives, chopped
1 Tbsp sliced pickled jalapenos
(coarsely chopped)

METHOD

 Preheat the oven to 425f. Spray a nonstick baking sheet with a nonstick spray

Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the turkey, onion, and seasoning mix. Cook, breaking up the turkey with a wooden spoon, until browned, about 7 minutes. Stir in tomatoes and water; bring to a boil. Simmer, uncovered, until most of the liquid has evaporated, about 8 minutes

Meanwhile, spray another large non-stick skillet and set over medium-high heat. Add one tortilla and cook, turning occasionally, until crisp and golden, about 5 minutes. Repeat with remaining tortillas

Arrange the tortillas on the baking sheet. Spoon the turkey mixture onto the tortillas. Sprinkle each with cheddar, olives, and jalapenos.

Bake until the filling is hot and the cheese is melted and bubbly, about 15 minutes.

YIELD : 4 pizzas (one per person) 

PREP TIME : about 45minutes- one hour 

ACCOMPANIMENTS : A green salad

26.  Spaghetti Pie

Notes: This is a favorite in our home. I make it at least once a week. This recipe is like lasagna but easier to make. My friend showed me this recipe, she made it much simpler. I added all the extras. Also I make a very large batch you can make this much smaller. I make it rather spicy and I can add lots of veggies. We eat the leftovers for days!

Ingredients:

5 cups water

2lbs.Whole grain pasta your choice of noodles

1lb. lean hamburger

2lb. Italian sausage (Hot if you like)

1 Large onion chopped

1 red bell pepper chopped

4 cloves of garlic chopped

2 cups fresh mushrooms chopped

A large bunch of spinach chopped

1 package of cream cheese 8 oz. (you can sub cottage cheese)

1 16 oz. container sour cream

1 bunch of green onions chopped

4 15oz. cans of tomato sauce

2 15oz. cans diced tomatoes

1Tbsp. chili powder

1Tbsp. smoked paprika

1Tsp. cyan

1Tbsp. Italian seasons

1Lb. shredded cheese

Method

In large saucepan start water boiling, In large skillet add chopped onions and bell pepper add hamburger and sausage cook until browned. When water boils add noodles cook aldente’ after meat is browned add mushrooms garlic, then tomato sauce, diced tomatoes and seasonings as that simmers in a bowl combine softened cream cheese, sour cream and green onions. Place cooked noodles in the bottom of a large casserole dish, spread cream cheese onion mixture, then spread chopped spinach. Then pour spaghetti sauce over the top. Place in 350 degree oven and bake for 30 minutes. Melt shredded cheese over the top last 5 mins. of cooking.

Prep time: about 1 hour

Accompaniments: Sourdough garlic bread, and green salad

27.  Tator tot cassoral

NOTES:I started making this dish because it was some ingredients that my family of four really enjoyed, then when I made it for others they loved it as well. Its fast and taste good. INGREDIENTS

one 16 oz bag of tator tots
12 oz pack of bacon
1 can of cream of celery
1 cup shreaded colby jack cheese
1 onion
1 bag of fried onions

1/2 teaspoon salt
a pinch of pepper
a pinch of seasoning salt

1 cup water

1 cup sour cream

METHOD

pre heat oven to 350 degrees. In a frying pan cook the bacon til fulling cook. while the bacon is cooking, spray a 9 by 13 pan with non stick spray, poor the bag of tator tots in the pan add the can of cream of celery and water. mix well together, then add one cup sour cream. add 1/2 cup of colby jack cheese, when bacon is done add it as well, add the salt, pepper, and seasoning salt.dice the onion in small pieces and mix in make sure everything is well mixed. cover the dish with some fried onions and put in oven.

PREP& COOK TIME: One hour

ACCOMPANIMENTS: a quick dish that taste good.

28.   Pork n Green Chiles Casserole

Notes:   This recipe has been in the family for a long time. Everyone one in my household

             can’t have enough of it. I hope you can enjoy it to.

INGREDIENTS:

1 -1/2  pounds boneless pork

1  tablespoon cooking oil

1 1/2 cup can diced tomatoes

2 ¾ cup can condensed cream of chicken soup

2 ½ cups cans green chili

1  cup quick cooking brown rice

¼  cup water

2 to 3 tablespoons salsa

½ cup shredded cheddar cheese

METHOD:

 Trim fat from pork. Cut pork into ½ inch cubes. In a large skillet, brown pork, half at a time, in hot oil.  Drain off fat. Return pork to the skillet.  Stir in tomatoes. condensed soup, chili peppers, brown rice, water n salsa. Bring mixture to boiling. Pour into a 2-quart square baking dish. Bake uncovered, in a 350 degree F oven for 30 minutes. Sprinkle with cheese, let stand for 10 minutes before serving.

 YIELD:  6 serving

 PREP TIME:  1 hour

 ACCOMPANIMENT: Very tasty, easy and fairly low in fat.

 Chicken n Rice,  Veggie Pasta,  Oven fried Children,  Mac n Cheese w/Ham  Taco’s, Rice n Beans

They are all good meals. But my favorite is Pork n Green Chili Casserole.

29.  Mediterranean Sandwiches

NOTE: This is a sandwich my son and I enjoy in our household. It is simple and to us it is another way to eat a salad using some of our favorite things. It is also a dish that is healthy for a diabetic, which my father is. I found it in a recipe book and it has become a sandwich my house enjoys.

INGREDIENTS:

Non-stick cooking spray
1 1/4 pounds chicken tenders, cut crosswise in half.
1 large tomato, cut into bite size pieces
1/2 small cucumber, seeded and sliced
1/2 cut sweet onion slices ( about 1 small)
2 tbs cider vinegar
1 tbs olive oil or canola oil
3 tsp minced fresh oregano or 1/2 tsp dried oregano
2 tsp minced fresh mint or 1/4 tsp dried mint
1/4 tsp salt
6 rounds whole wheat pita bread
12 lettuce leaves (optional)

METHOD:

Spray large non-stick skillet/frying pan with cooking spray, heat over medium heat until hot add chicken; cook and stir 7 to 10 minute or until no longer pink in the center. Cool slightly.

Combine chicken, tomatoes, cucumbers, onion in medium bowl. Drizzle with vinegar and oil; toss to coat. Sprinkle with oregano, mint and salt; toss to combine.

Cut pitas in half crosswise. Place 1 lettuce leaf in each pita half, if desired. Divide chicken mixture in the pita bread halves.

YIELD: 6 pita sandwiches

PREP TIME: about 45 minutes

ACCOMPANIMENTS: Cottage Cheese, Mandarin Oranges

30.  Stroganoff Sandwich


Notes: This recipe is one of my favorites because I can eat it for lunch or dinner. It’s also nice to have some left over ground beef to use for other things.

Ingredients
4 Hoagie rolls
2 tablespoons chopped green onions
1-1/2 teaspoons milk
1/8 teaspoon garlic powder
1/2 green bell pepper, sliced in rings
1/2 pound ground beef
1/2 cup sour cream
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 tablespoon butter, softened
1 tomatoes, sliced
1/2 cup shredded Cheddar cheese

Directions
1. Cut loaf in half. Wrap in foil and heat at in a preheated 375 degrees F oven for 10 to 15 minutes.

2. In a large skillet over medium-high cook beef and green onions until beef is cooked through; drain. Stir in milk, garlic powder, sour cream, Worcestershire sauce, salt and pepper to taste. Heat but do not let boil.

3. Butter cut surface of bread. Spread with half of meat mixture on each half. Arrange tomatoes and green bell pepper alternately on top and sprinkle with cheese.

4. Place on baking sheet. Bake at 350 degrees F (175 degrees C) for 5 minutes or until heated through completely.

Yield: 4 sandwiches
Prep Time: About 45 minutes
Accompaniments: A nice green salad

31.  Golden Baked Pork Cutlets

I have made these cutlets for my kids and they love them.  they stay nice and juicy.

ingredients:

1 pound pork tenderloin,trimmed

1/2 cup dry whole grain bread crumbs

1 teaspoon sugar

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon salt

4 teaspoons canola oil

1 large egg white, lightly beaten

4 teaspoons cornstarch

method

preheat oven to 400f. coat a rimmed baking sheet with cooking spray.

holdin a chefs knife at a 45 degree angle and perpendicular to the tenderloin, slice the pork into 4 long thin fillets.

mix breadcrumbs, sugar,paprika,onion powder and salt in a shallow dish. drizzle with oil and mash with a fork until the oil is thoroughly incorporated. lightly beat egg white with a fork in another shallow dish. sprinkle cornstarch over the pork slices and pat to coat evenly on both sides. dip the pork into the egg, then press into the breading mixture until evenly coated on both sides.(discard leftover mixture)

place the pork on the prepared baking sheet. bake until well done about 20-25 minutes.

yield: 4 pork cutlets

prep time:40 minutes

accompaniments: green salad and baked potatos with sour cream

32.  SWEET N SOUR CHICKEN

NOTES: : This is a recipe that I discovered in a women’s magazine in my search for this assignment. What caught my eye is that this was included in a group of recipes laid out like the generic casserole in Chapter 9 of “Secrets” only these were stir-fry recipes. I chose this one because the ingredients are simple, it’s quick and easy but a little different from the usual stir-fry.

INGREDIENTS :

1-2 lb skinless, boneless chicken thighs, cut into ¾ in. chunks

2 bell peppers, I like red and yellow, cut into bite-size chunks

4 tsp olive or vegetable oil

2 Tbsp cornstarch

Sauce:

½ cup apricot preserves

½ cup bottled barbecue sauce

2 Tbsp cider vinegar

1 (8 oz) can pineapple tidbits or chunks, drained

Your favorite hot sauce or salsa (optional)

METHOD:

Combine sauce ingredients in medium sized bowl and set aside. Heat 2 tsp oil in a large nonstick skillet at medium-high heat. While skillet heats, put 2 Tbs cornstarch into a large plastic ziptop bag. Add chicken and seal bag; shake to coat. Place chicken in skillet and stir-fry 3-5 minutes until brown and juices runs clear. Remove to a plate. Add 2 tsp oil to skillet; heat. Add vegetables; stir-fry 3-5 minutes until crisp-tender. Add Sauce to skillet; bring to a simmer. Add chicken; toss to coat and serve.

YIELD: Serves 4

PREP TIME: 30 minutes

ACCOMPANIMENTS

: white steamed rice, sliced cucumbers, peach cobbler

33.  Fleischkuekla

Notes: This has been a family favorite for a very long time.  This is a german dish.  The first time I tried this was when I was a little girl.  I have just recently shared this with my girls, and they keep asking when we will have it agian. My grandma used to make this for us, and even though my grandma has passed, she left us with one great recipe!

INGREDIENTS:

Dough

5 cup flour
2.1/2 cup warm milk
1/4 cup oil
2 1/2 tsp. Salt

Meat Mixture

3 LBS. Hamburger
2 1/2 tsp. salt
2 tsp. pepper
1 med. onion, chopped fine

Method:

Mix flour, milk,oil,and salt, until smooth. Make into 20 - 25 balls and let rest while you mix the meat. Mix hamburger, salt, pepper and onions. Roll out dough into circles, put meat mixture inside and seal.
Deep fry until golden brown

YIELD: about six servings (3-4 each)

PREP TIME: about one hour

ACCOMPANIMENTS: We like cooked carrots with ours, but green salad or any vegetable of choice can be used.

34.  Black Bean Vegetable Soup

NOTES Half of the black beans in this spicy soup are pureed with tomatoes, the other
half are simmered with carrots, onion, and kernels of corn. Spices can be increased or decreased
to taste.
INGREDIENTS
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 oz) cans black beans, rinsed and drained
1 (8.75 oz) can whole kernel corn
1/4 teaspoon ground black pepper
1 (14.5 oz) can stewed tomatoes

METHOD
In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes
or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of beans, corn,
and pepper; bring to a boil
Meanwhile, in food processor or blender puree together tomatoes and remaining can of beans; add to pot. Reduce
heat, cover, simmer for 10 to 15 minutes or until carrots are tender.

YIELD
4 servings
PREP TIME
15 minutes
COOK TIME
35 minutes
ACCOMPANIMENTS
I like to serve this soup with warm buttered cornbread and a green salad.

35.  Chicken Rolls

 Notes: This is great for leftover chicken or even turkey and can be experimented with by adding chopped green onions or even a little cranberry sauce. 

Ingredients:

1 can refrigerated crescent dinner rolls

2 cups cooked, cubed chicken

1½ cups grated cheddar cheese

1 (10.75 ounce) can cream of chicken soup

½ soup can milk

 Method:

Preheat oven to 350 degrees. Open the tube of crescent rolls and separate and unroll each triangular-shaped roll. Put some chopped chicken on the wide end of each roll, and top with a tablespoon or two of grated cheese. Roll the dough up, starting with chicken end. Fold each end of the roll over so that the chicken doesn’t fall out. Mix the soup and the milk together in a small bowl, stirring until smooth. Pour enough of the soup mixture on in a rectangular baking dish to just cover the bottom. Put the chicken rolls in the pan. Pour the rest of the soup mixture on top. Sprinkle more grated cheese over the whole thing and bake for 35 minutes.

Yield: 4 to 6

Prep Time: about an hour and a half

 Accompaniments: salad, and fresh fruits