POLENTA NAPOLEAON WITH RED PEPPER COULIS

Notes: This is a fabulous recipe that we had made in the Renaissance Room at LCC for Culinary.

I had chose this recipe above these 5 other recipes for the obvious reasons of either them taking longer than an hour or complicated and a lot of work or they did not have all the ingredients that were easily accessible sustainably.

1. Lemon chicken with rosemary cous cous

2. Meatloaf with smashed baby red potatoes

3. Spaghetti with lamb meatballs

4. Oven baked jambalaya

5. Paprika pork chops with lentils

Accompaniments: balsamic vinegar reduction reduced by 1/3 for garnish as well as parmesan shavings and basil.

Yield: 4- 12 oz servings (varies)

Prep Time: about 30-45 minutes

Ingredients:

8 oz cornmeal

16 oz vegetable stock

½-1 shallot

¾ Tblsp minced garlic

2 ¾ C milk

3 oz butter

5 oz parmesan

1 zucchini sliced lengthwise, ½ inch thick

½ eggplants sliced lengthwise, ½ inch thick

3 shitake mushrooms, cleaned

3 red peppers: roasted, peeled and seeded- save scraps for coulis

Fresh herbs, minced

Fresh basil, chiffonade

Parmesan cheese shavings

Method for coulis:

Run red pepper scraps (no seeds or skin) through food processor and strain- keep liquid and heat over medium heat- this can be used to add flavor to your vegetables or to garnish plate

And/or

Balsamic vinegar reduction:

Reduce good quality of balsamic vinegar on stove top until reduced by 1/3 ( can be time consuming)

Polenta:

Sauté garlic and shallot in olive oil.

Add stock, milk and butter and bring to a boil.

Slowly stir in cornmeal to avoid lumping. Simmer for 15 minutes; add herbs and 2 ½ oz. Parmesan and season with salt and pepper. Oil half sheet pan with olive oil, pour polenta into pan, level with spatula, cover and refrigerate. Cut out 4 circles of polenta and grill with hatch marks.

Toss vegetables in olive oil, salt and pepper and grill until tender.

Arrange by stacking vegetables in layers on top of polenta and garnish with coulis or balsamic reduction and Parmesan shavings and basil.

Ceslie Durant: Beef Stroganoff

NOTES: This is my absolute favorite dinner. The family substitute different meat if certain children are home for dinner. You can do turkey, sausage or ground chicken meatballs in place of flank steak or London Broil but will require more time if you have it. All combinations are delicious! My father’s side of the family has compiled recipes over generations and put them into Word format and sent them to every family member. We constantly are forwarding recipes to each other and have hundreds of recipes. Hard to pick just one!

INGREDIENTS

• 4 teaspoons canola oil
• 1 pound flank steak, thinly sliced
• 1 small onion, thinly sliced (Farmer’s Market) can substitute Vidalia onions for more sweetness
• Two packages white button mushrooms, cleaned, stemmed, and sliced (about 5 cups) Also can get from Farmer’s market and feel free to get shitake, morels and chanterelles to get a combination of mushrooms
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour or ½ tablespoon of Arrowroot powder
• 2 cups low-sodium beef broth
• 1/2 cup dry red wine (Any table wine) Tempranillo is my favorite
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2/3 cup plain Greek-style nonfat yogurt
• 4 cups cooked whole-wheat egg noodles
• 4 teaspoons minced fresh parsley for garnish

METHOD

Bring pot of water to a boil, add salt if you want and follow instructions on the back of the box of egg noodles to desired noodle texture. If you can time it, boil for a minute less then suggested on the box, drain and add noodles to mixture in skillet to finish cooking.

Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Transfer the meat with its juices to a plate. Heat the remaining 2 teaspoons of oil in the skillet over medium-high heat. Add the onions and cook, stirring, until soft and translucent, about 3 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are soft and have released most of their water, about 5 minutes. Return the beef and juices to the pan and stir to incorporate. Sprinkle with the flour and stir until well combined. Add the beef broth, wine, salt, and pepper and bring to a boil. Reduce the heat and simmer until the mixture thickens and reduces slightly, 5 minutes. Stir in the yogurt and cook for 1 minute more. Spoon the mixture over the noodles and garnish with parsley.

YIELD: 4 Servings

PREP TIME: About 40 Minutes, including cook time

ACCOMPANIMENTS: Green salad, whole wheat artichoke-garlic bread

Teresa Ostrander   -Honduran Enchiladas-

Notes
My Aunt made this for me when I was a teenager and she makes it for me every time I go to Texas to visit her or she comes here to Oregon to visit me. I make it occasionally for my family.
Ingredients

12- Tostada Shells

6-7 cups of shredded cabbage

1 cup shredded carrots

1 lime or 1/8 cup of lime juice

1 pound ground beef

6 tbl soons Sour cream

6 tbl spoons Parmesan cheese

1 small Tomato sauce

¼ water

Method

Warm tostada shells in oven for 10 minutes

Mix cabbage, carrots and lime juice together in a large bowl.

Brown the ground meat with your choice of seasonings

In a small sauce pan add tomato sauce and water, season to your satisfaction

1 step- Cover tostada shell with sour cream (little more than a thin layer)

2step- add ground beef

3step-drizzle tomato sauce mixture over meat

4step-add cabbage mixture

5step-sprinkle parmesan on top

6step-enjoy

Yields

2-3 tostadas each for 4 people.

Prep time: 25 minutes

ACCOMPANIMENTS:

My Aunt mixes smashed potatoes in the ground beef sometimes. It makes it stick to the shell better.

Diced tomatos are great in the cabbage mix also.

Tiffany GravesName of Recipe: Fragrant Fried Rice Pilaf

NOTES: This recipe was very easy to make, it is inexpensive and my family really liked it a lot.  It has a good variety of textures, tastes and colors and I was pleased when everyone gobbled it all up.  I found this recipe in the May 2011 Every Day with Rachael Ray magazine. This assignment was my excuse to look for another healthy, filling yummy one dish meal for my family!

INGREDIENTS

1 cup jasmine rice

¼ cup vegetable oil

4 eggs, beaten

  Salt and pepper

3 scallions, thinly sliced, white and green parts separated

1 large red bell pepper, cut into ¼-inch cubes

1 can (15.5 oz.) white beans, rinsed

1 cup frozen peas and carrots mix thawed

1 tsp. ground cumin

2 tbsp. soy sauce

½ cup chopped cilantro

METHOD

In a small saucepan with a tight fitting lid, cover the rice with water and stir until the water becomes cloudy; drain and repeat twice.  Return the rice to the saucepan, add 1 cup cold water, cover and cook over medium-low heat until the water has been absorbed and the rice is cooked, about 25 minutes later. Let sit for 5 minutes, then fluff with a fork.

Meanwhile, in a large nonstick skillet, heat 1tbsp. oil over medium-high heat. Add the eggs, season with salt and pepper and cook, stirring until set and just dry, about 1 minute. Transfer to a cutting board and let it cool; coarsely chop.

In the same skillet, heat the remaining 2 tbsp. oil over medium-high heat. Add the scallion whites and bell pepper and cook until crisp-tender, about 1 minute; season with salt and pepper.  Add the beans and peas-carrots mix and cook until heated through; transfer to a large bowl.

In the same skillet, heat the remaining 2 tbsp. oil and the cumin over medium-high heat. Stir in the cooked rice. Spread into a single layer and cook, undisturbed, until the rice forms a crust, about 3 minutes. Break up the rice and sprinkle with the soy sauce. Stir in the scallion greens, cilantro, bean mixture and eggs and cook until heated through.

YIELD: 4 Servings

PREP TIME:  45 minutes (15 min prep, 30 min cook time)

ACCOMPANIMENTS: Whole wheat bread slices, real butter, fresh fruit (we had watermelon), whole milk.

NOTES: This is a low-fat turkey recipe that is topped with a mustardy pan sauce made with white wine. I love chicken and turkey cooked in wine sauces. I made this for my husband and daughter.

INGREDIENTS:

boneless, skinless turkey breast half about 2 lbs.

Salt and pepper

2 tablespoons olive oil

2 cups dry white wine, like Sauvignon Blanc

1/4 cup Dijon mustard

1/4 cup chopped fresh parsley

METHOD:

1. Cut turkey, skinned side down, into 8 cutlets. Cover with plastic wrap, and lightly pound cutlets with a meat mallet or bottom of a heavy skillet until 1 inch thick. Season with salt and pepper.

2. In a large skillet, heat 1 tablespoon oil over high. Working in batches, cook cutlets until browned and opaque throughout, 2 to 3 minutes per side (add 1 tablespoon oil when needed). Transfer to a plate, and cover loosely with foil.

3. Add wine to skillet, and bring to a boil. Cook, scraping up browned bits with a wooden spoon, until reduced, 6 to 8 minutes. Whisk in Dijon; bring to a simmer. Remove from heat; stir in parsley, and season with salt and pepper. Top turkey with sauce.

YIELD: 4 servings

PREP TIME: 45 minutes

ACCOMPANIMENTS: garlic mashed potatoes, green salad and whole wheat dinner rolls.

Elizabeth Middleton Cabbage and hamburger

Notes: This is an old recipe from my grandmother that I think she used when food was tight. It is a wonderful dish that keeps us in our budget while feeding everyone.

Ingredients:

1 pound hamburger

½ of a white onion

1 bunch of green onion

1 head of cabbage

2 tablespoons olive oil

1 tablespoon sesame oil

1 teaspoon salt or to taste

1 teaspoon pepper or to taste

Soy sauce to taste

Method:

In a medium frying pan brown hamburger and white onion and drain. In a wok or large frying pan heat up the olive and sesame oil add hamburger, onion, salt, pepper add chopped cabbage. Stir and heat until cabbage is wilted to your desire. At the last minute add the sliced green onion. When served pour soy sauce over the top.

Yield: 4-6 servings

Prep time: About half an hour

Accompaniments: We usually serve this with a fruit salad and sometimes warmed tortillas.

Sheri Ingram Tofu and Mushroom Piccata

NOTES: This is an easy, elegant, and my favorite way of preparing tofu. I replace the all-purpose flour with rice flour (I am gluten intolerant) and the white wine with organic vegetable broth. I also use fresh parsley from my herb garden. Tastes yummy!

INGREDIENTS

1 large lemon, peeled and white pith removed

½ cup all-purpose flour

1 pound extra firm tofu, cut into ¼ inch thick slices

Salt and freshly ground pepper

2 tablespoons of olive oil

1/3 cup dry white wine

4 ounces of white button mushrooms, thinly sliced

2 tablespoons capers, drained

2 tablespoons minced fresh parsley leaves

2 tablespoons of butter

METHOD

1. Preheat oven to 275 degrees. Cut lemon into very thin rounds, discarding the seeds, and set aside.

2. Put flour in a shallow bowl. Season the tofu with salt and pepper and dredge with flour. Set aside.

3. Heat oil in large skillet over medium high heat. Add tofu in batches and cook turning once until golden brown on both sides (about 2 minutes). Place on baking sheet and keep warm in the oven.

4. Deglaze the skillet with the wine, scraping up any browned bits from the bottom. Add mushrooms and cook, stirring a few times until slightly softened. Stir in lemon slices, capers, and parsley, simmer until hot. Stir in butter.

5. Arrange the tofu on a serving platter. Pour the sauce over the tofu, and serve at once.

YIELD: Serves 4

PREP TIME: Under an hour

ACCOMPANIMENTS: Goes well with potatoes or rice, and lightly sautéed spinach.

My grandpa would always make BBQ Chicken, and I would make it into a sandwich. It is so yummy, and it's better than any fast food place.

10 minutes

10 minutes

1/2 cup shredded cooked chicken

1/4 cup shredded carrots

2 tablespoons barbecue sauce

2 teaspoons light ranch dressing

1 small whole-wheat sandwich bun

1 leaf romaine lettuce

1. Combine chicken, carrots and barbecue sauce in a bowl. Spread ranch dressing on the bun. Top with the chicken mixture and lettuce.

Your Name:April Williamson

Name of Recipe: Chicken Veggie Noodle Salad

NOTES: I really enjoy this meal in the summer because it is a light, easy, quick meal to cook. It is also very tasty and an all in one meal. No need for any sides to go with it because its all mixed in.

INGREDIENTS

1-2 leftover Chicken brest (whatever fits your taste)
6 oz curley elbow noodles
10 cherry tomatos
½ yellow bell pepper
1/3 of a medium red onion
2/3 cup grated Swiss cheese
½ cucumber
¼ cup finely chopped broccoli
Fresh basil chopped very fine
½ tbsp minced chives

¼ c balsalmic & basil salad dressing

METHOD

Boil noodles and when done run them under cold water. Slice chicken into squares. Chop all vegetables. Slice cherry tomatos in half. Toss cooled noodles, raw chopped vegetables, herbs, and dressing in large bowl. Mix and serve as main dish. Sometimes I like to add olives (when I have them)

YIELD: Serves about 4

PREP TIME: 20 minutes

ACCOMPANIMENTS: I don’t have anything alongside this meal because I feel it has a bit of everything I need.

Your Name: JoAnne Widmer Name of Recipe: Sautéed Asparagus and Shrimp with Gremolata

Notes: Asparagus is in season right now so I went in search of a new yummy way to prepare it. The original recipe can be found at: http://www.myrecipes.com/recipe/sauted-asparagus-shrimp-with-gremolata-10000001723422/. Here is my modified version.

Ingredients:

Gremolata:

1/4 cup finely chopped fresh flat-leaf parsley

2 teaspoons grated lemon rind (abt two lemons)

Juice from 2 lemons

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

3 garlic cloves, minced

Shrimp:

3 teaspoons olive oil

¼ cup sliced green onion

Sliced yellow bell pepper

3 cups (1 1/2-inch) slices asparagus (about 1/2 pound)

1 1/2 pounds peeled and deveined medium shrimp

1/8 teaspoon salt

1/4 teaspoon red pepper

Method:

To prepare gremolata, combine first 6 ingredients; set aside. To prepare shrimp, heat a LARGE nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add onion, bell pepper, and asparagus to pan; sauté 3-4 minutes, stirring frequently. Add shrimp to pan; sauté 3 minutes or until done, stirring occasionally. Add 1/8 teaspoon salt, 1/4 teaspoon red pepper, and gremolata to pan; sauté 1 minute or until thoroughly heated.

Yield: 4 good size servings

Prep Time: 30-45 minutes

Accompaniments: Serve over your choice of: brown rice, bowtie pasta, or fresh baby spinach

Your Name (Stephanie Everett) Name of Recipe: Black Beans, Chicken and Rice NOTES: This is a favorite in our house. It’s quick to make and is easily doubled. It makes a wonderfully nutritious after-school snack for my teenagers and their friends! INGREDIENTS 2 teaspoons vegetable oil 1 cup uncooked regular long-grain white rice 1 ½ teaspoons ground cumin 1 teaspoon chili powder 2 cups cubed cooked chicken 2 cups diced bell peppers ½ cup diced onion 1 can (15 oz) black beans, drained and rinsed 1 ¾ cups chicken broth 2 tablespoons water ½ cup shredded cheddar cheese METHOD In a 12-inch skillet, heat oil over medium-high heat. Cook and stir rice, cumin and chili powder in oil 1 minute. Stir in all remaining ingredients except cheese. Heat to boiling. Reduce heat; cover and simmer 15 to 18 minutes, stirring occasionally, until liquid is absorbed and rice is tender. Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving. YIELD: 4 servings PREP TIME: 30 minutes ACCOMPANIMENTS: Sour cream, green salad, fresh fruit.

Nichole Howland Recipe: Gnocchi with Tomatoes, Pancetta & Wilted Watercress

NOTES: I found this recipe from Eating Well, May/June 2007. I thought it sounded very tasty and I tried it out on my family. They loved it and it was pretty easy to prepare and cook. It also goes great with some french bread for dipping. It is a meal that can satisfy you.

INGREDIENTS:

2 ounces pancetta, chopped

3 cloves garlic, minced

2 large tomatoes, chopped

½ teaspoon sugar

¼ teaspoon crushed red pepper

2 teaspoons red wine vinegar

¼ teaspoon salt

1 pound gnocchi

4 ounces watercress, tough stems removed, coarsely chopped, (6 cups packed)

1/3 cup freshly grated parmesan cheese

METHOD:

Put a large pan on to boil. Cook pancetta in a large nonstick skillet over medium heat, stirring occasionally, until it begins to brown, 4 to 5 minutes. Add garlic and cook, stirring, for 30 seconds. Add tomatoes, sugar and crushed red pepper and cook, stirring, until the tomatoes are almost completely broken down, about 5 minutes. Stir in vinegar and salt. Remove from heat.

Cook gnocchi in boiling water until they float, 3 to 5 minutes. Place watercress in colander and drain the gnocchi over the watercress, wilting it slightly. Add the gnocchi and watercress to the sauce in the pan, toss to combine. Serve immediately with parmesan.

YIELD: 4 starches, 1 vegetable, 1 fat

PREP TIME: 30 minutes

ACCOMPANIMENTS: Tossed mixed salad and French bread
Your Name (Eeliyana Paraiso) Name of Recipe: Simple Pasta Notes: My friend introduced me to this simple dish and it was delicious! If we get together for dinner, this is what we’ll make. I’ve shared this recipe to a few friends and my mom and they enjoy it too! It’s easy and quick! You can use whatever kind of spaghetti, fettuccini, or linguine pasta you would like, fresh or dry, but the fresh kind we like cooks in about 4 minutes. Ingredients: 2 packages of Buitoni Fresh Linguine 1 package of grape or cherry tomatoes 1 container of fresh mozzarella balls (they are about the same size as the tomatoes) 5-6 cloves of garlic, finely chopped or crushed with a garlic press ¼ cup of extra virgin olive oil Method: For pasta, follow cooking instructions on the package. While waiting for water to boil for the pasta, cut tomatoes and mozzarella balls in half and place in a bowl. Lightly toss tomatoes and mozzarella so that they are evenly mixed. In a pan, add extra virgin olive oil and garlic. Turn heat on to medium, stir occasionally, and heat until extra virgin olive oil is warm (olive oil will become more fluid and less thick). Once pasta is done and oil is heated, pour the oil onto the pasta, and mix. In a pot or bowl that hasn’t been heated, mix pasta, tomatoes, and mozzarella. Yield: 6 servings Prep Time: About 10-15 minutes Accompaniments: Green salad, fresh fruit

Your NameJulie Canaday Name of Recipe: Noodle casserole

NOTES: My mother made this recipe up when we were kids with very little money for food I have made some changes but it’s still the comfort food I remember.

INGREDIENTS

oz package of whole wheat spaghetti or angel hair pasta
1 package/1 lb of morning star crumbles or ground beef or turkey
1 can of peas or frozen/fresh about 1-2 cups you can also substitute with broccoli
2-3 eggs beaten

3 cans of chicken broth or vegetable stock

METHOD

In a large pot, bring broth to a boil add pasta, Cook pasta until tender, drain all but about 1 cup of broth. While pasta is cooking brown your meat and drain if necessary, add beaten eggs to pasta and broth stir in circular motion until eggs look white and stingy, lower heat and add peas or broccoli and meat allow to sit on low heat about 10-15 minutes until it thickens. Serve hot.

YIELD: 4-8 servings

PREP TIME: about 30-45 min

ACCOMPANIMENTS: whole grain rolls or biscuits

Misty Bearden     Baked Cod

This is a family favorite in my household, we had it just last night.  It is a very simple and healthy way to prepare fish, and kids love it.

Ingredients:

2 lbs fresh cod

1 cup Pride of The West all purposes batter mix

1/2 cup buttermilk (optional)

Method:

(always rinse meat with water to clean)

cut cod fillets into 1 inch by 3 inch strips

rinse with water to moisten (you can dip it in buttermilk, but it adds calories and fat)

coat cod strips in batter mix

place on greased baking sheet

bake for 15 - 20 minutes @ 350 degrees

Yeilds:  4 servings

Prep time:   15 minutes

Accompaniments: Brown rice, wheat french bread, green salad

Your Name(Timothy Burns)Name of Recipe: Sautéed portabellas and peppers

NOTES: This dish is one of my favorite quick and easy, healthy, meals. It’s very simple, and contains a lot of flavor.

INGREDIENTS

7 portabella mushrooms

2 peppers

1 onion

1 tsp garlic powder

Vegetable oil

1 cup freshly grated parmesan cheese.

METHOD

Heat a skillet to about medium heat, you want the pan to be hot enough to sauté the foods, but not so hot that you are going to risk burning them. First take the peppers and cut into strips, while doing this make sure to remove the seeds of the peppers. Add a little oil to the skillet, once hot; place the peppers in the skillet.

Let the peppers cook (Stirring occasionally) for about 5 minuets

Now dice the onion, when you have the pieces diced. Add them to the peppers and let cook for about another two minutes (stirring occasional)

Once these are cooked, remove from skillet and set aside, you will be adding these back in, but we want that entire flavor to cook into the mushrooms.

Cut the portabellas into ½ inch strips. Place the portabellas in the skillet and sprinkle garlic powder over the top of them (just a light amount, we want the good flavor of the mushrooms to shine through)

Cook for about 5 – 10 minutes, you want to make sure they are cooked thoroughly, but not dried out.

Add the peppers and onions to the mushrooms, place on a tray in the middle of the table. Add a bowl of fresh grated Parmesan next to it, and now you have a great dish of Sautéed portabellas and peppers with Parmesan cheese.

YIELD: enough for a family of 5.

PREP TIME: prep: 15 – 20 minutes, cook time about 15 minutes. 

ACCOMPANIMENTS: French bread, butter. If you desire you can add meat to this dish, but I normally am cooking for vegetarians or vegans, so I try to be as friendly with that as possible.

Your Name: Ashley Strauss Name of Recipe: White Chicken Chili

Notes: I got this recipe from my aunt; she actually brought it after I had my daughter as a dinner to help out which was awesome. I’m not sure if she was the one who originally modified it or if she found it modified somewhere though. My 2 year old likes the cornbread portion better than the rest of the meal but she does also eat the other pieces as well. I think she thinks the black beans are olives…which she absolutely loves.

Ingredients:
2 boneless, skinless chicken breasts
1 tbsp. olive oil
1 cup water
1 15oz can black beans
1 11oz can mexicorn
McCormick White Chicken Chili packet – found in the same area as the fajita seasonings, taco seasonings, gravy mixes, etc.

Method:
Poach the chicken in approximately 1 ½ to 2 cups water or broth. Poach by putting the chicken in a deep sided skillet then covering with the water or broth. You can add seasonings and a bay leaf as well. Bring to a boil, then quickly reduce heat to low so that the water is barely at a simmer. Partly cover and gently simmer for 10 minutes. Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes. After this you drain the water out of the skillet (and wash it) and shred the chicken. Once the chicken is shredded you put the chicken back in the skillet with the 1tbsp of olive oil for a few minutes. Put the shredded chicken, white chicken chili packet, 1 cup water, can of rinsed black beans, and can of mexicorn into a bowl and mix together.

Yield: 6-8 servings

Prep Time: 30-45 minutes

Accompaniments: Cornbread – I use the jiffy cornbread mix.

Beth Straw

Santa Fe-Style Quinoa Salad

NOTES: Quinoa (“keen-wa”) is a staple in our home and is very versatile. If you haven’t had a chance to try it, this is a great starter recipe. All ingredients should be purchased LOCALLY, or grown in your own backyard. Farmer’s Market, Sundance, Kiva, Capella’s & Wynant’s are all great LOCAL businesses/farmers you should support :)

INDGREDIENTS

1 ½ cups water

½ cup mild or medium picante sauce

1 cup quinoa, rinsed WELL under cold water

½ teaspoon ground cumin

¼ teaspoon salt (quinoa tends to be fairly bland, so salt to taste!)

Freshly ground black pepper to taste

1 (15 oz) can of black beans, rinsed and drained (Sundance, Kiva & Capella’s sell LOCAL beans)

1 ½ cups ORGANIC yellow corn, fresh or frozen

1 cup ORGANIC cherry/grape tomatoes

4 ORGANIC scallions (both white & green parts), thinly sliced

1 jalapeño, seeded and finely chopped

1 tablespoon olive oil

(Feel free to add/remove any vegetables as you want. I say the more the merrier!)

METHOD

In a medium saucepan, combine water, picante sauce, quinoa, cumin, salt and pepper. Bring to a boil over high heat. Reduce the heat to medium, cover and cook until the liquid is absorbed, about 15-20 minutes. Remove from heat & let stand for 5 minutes. Uncover and toss with fork. Transfer to a large bowl and cool slightly. Add the remaining ingredients, tossing well to combine. Best served warm, but can be eaten as a chilled dish as well.

YIELD

4 main dishes

PREP TIME

30-40 minutes

ACCOMPANIMENTS

Fork and bowl

Per Serving- Calories 357/ Protein 15g/ Total Fat 7g/ Sat. Fat 1g/ Cholesterol 0g/ Carb 63g/ Dietary Fiber 8g/ Sodium 398mg

YOUR Name Jennifer Johnson  AND NAME of recipe Crab and Avocado Salad

NOTES

I found this online and I tried it with my family. I was the only one to like it.

INGREDIENTS

Kosher Salt

1/2 pound green beans, halved

2/3 cup low-fat plain yogurt

3 tablespoons low fat mayonnaise

1 to 2 tablespoons fresh lemon juice

1/2 cup chopped fresh chives

1/4 cup chopped fresh basil

3 anchovy fillets, chopped (I didnt use this)

Fresh ground peper

1/2 pound lump or claw crabmeat

1 hass avocado, halved, pitted and diced

3 romaine hearts, chopped

1 1/2 cups whole wheat croutons

1 pint cherry tomatoes, halved

METHOD

 Boil beans for 3 to 5 mins to crisp-tender, drain and sun under cool water. Then puree the yogurt, mayonnaise, lemon juice, and basil (and anchovys if you use them) until smooth. season with salt and peper. Tossed the the crabmeat, talk the avocado, and about 1 tablespoon of the yogurt dressing in small bowl. Toss the beans, romain, croutons and remaining avocado with the rest of the dressing in a large bowl. Divide the romaine salad on plates, top with tomatoes and place some of the crap mixture in the center.

YIELD

4 servings

PREP TIME

30 minutes total

ACCOMPANIMENTS

I served it with whole wheat toast, and aspargus spears.

Your Name: Christie Mosteller Name Of Recipe: Spaghetti Pie

Notes: When making this for my family I use ground beef instead of Italian sausage because no one really likes sausage in my house. Also I use whole wheat spaghetti and light mozzarella cheese.

Ingredients

4 ounces uncooked spaghetti

½ pound bulk Italian sausage

1 cup spaghetti sauce

1 cup shredded mozzarella cheese

¾ cup light sour cream

1 egg

¼ cup grated parmesan cheese

Method:

Heat oven to 375 degrees. Cook spaghetti according to package directions; drain. Meanwhile, in a 10 inch skillet brown sausage (or ground beef); drain fat. Stir in spaghetti sauce. Cook over medium heat 3 minutes. In a medium mixing bowl stir together sour cream ½ cup mozzarella cheese and egg, stir in spaghetti. Place spaghetti mixture in a 9-in pie pan; sprinkle with remaining mozzarella cheese. Spread sausage mixture over entire surface. Cover with aluminum foil; bake for 25-35 minutes or until heated through. Remove aluminum foil; sprinkle with parmesan cheese. Let stand about 10 minutes before serving. To serve, cut into wedges.

Yield: 6 servings

Prep Time: about an hour

Accompaniments:  We have a salad or some corn with this but it is very filling by its self.

Your Name (Rocio Pulido) Name of Recipe: Big M's Spicy Lime Grilled Prawns

Notes: I tried this recipe a few nights ago and my boyfriend and I loved them, deffinatly gonna be on the table more offten!

Ingredients:

4 (4 ounce) salmon fillets

sea salt to taste

1 tablespoon balsamic vinegar

3 tablespoons olive oil

1/4 cup lemon juice

1 clove garlic, minced

1 sprig fresh rosemary, minced

Method:

1. Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
2. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
3. Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.

Yeild: 4 salmon fillets

Prep time: 50 Minutes

Accompaniments: Garden Salad, and Brown rice.

CELIA TODD            BREAKFAST BURRITOS FOR DINNER

NOTES:                     

This is our “go-to” meal for any time of the day, but it’s an especially easy dinner after a long day. When we don’t feel like making a big shopping trip or doing any real

planning (this is of course if we don’t already plan meals ahead of time), this meal comes in really handy.  We use Tater Tots in our recipe because again, they are very

easy- we also buy organic “Hush Puppies” which are delicious, but any other potato would be good.

INGREDIENTS:       

Whole Wheat Tortillas (8 medium)

All natural Turkey or Chicken Sausage (Approx. 1 lb)

Cheese, grated (Optional, any kind)

Tater Tots

6 eggs blended(3 with whites only)

Splash of milk/cream for eggs (optional)

1 large Bell Pepper, cut into strips

2-4 shallots or pearl onions, diced

Minced garlic to taste

Spices to taste (We use garlic powder if we don’t have fresh garlic, pepper, chili powder (Creole style), and whatever else sounds good that night)

Butter or cooking oil

METHOD:                 

Preheat oven to 400 Degrees. Place tortillas on plate over back burner (to warm). Prep veggies and cheese. Bake Potatoes for 20-25 minutes (everything will get done at

about the same time. Sauté veggies and set aside. Brown meat, add veggies and spices. Add eggs, scramble over medium heat. Cheese can be added to this mixture, or to

individual burritos. From here you make your burrito.

YIELD 8 small burritos, serves 4

 PREP TIME 30 minutes

 ACCOMPANIMENTS

Goes great with homemade salsa, and sometimes we even add leftover homemade chili. We might use steak, or vary the veggies we use. We also vary the fruit side, generally depending on what’s in season. I really like to make apple sauce, and it’s one of my favorite sides, but we like citrus’ and blueberries as well. Also, a trick I learned about getting an even golden color on my potatoes is to crinkle a piece of foil and put the potatoes on that (shiny side up, of course).

Your name Brittanay Locks Name of recipe: Meatless Meatloaf with Mushroom Gravy

NOTES: I love this recipe because when I became a vegetarian I really missed my mom’s meatloaf. Now I get to enjoy my own meatloaf.

INGREDIENTS:

Loaf:

 1 pound Japanese eggplants (about 3)

 1/2 cup walnuts

 1 pound firm tofu

 8 ounces shiitake or button mushrooms, stemmed

 2 cloves garlic, minced

 1 cup wheat germ

 1 cup old-fashioned oats

 1/4 cup chopped flat-leaf parsley

 1 tablespoon chopped fresh sage leaves

 1 large egg, plus 1 egg white

 1 tablespoon chopped fresh thyme leaves

 1 tablespoon kosher salt

 Freshly ground black pepper

  1/4 teaspoon red chile flakes

Mushroom Gravy:

 2 tablespoons unsalted butter

 6 ounces shitake, cremini, or button mushrooms

 Kosher salt

 Freshly ground black pepper

 1 1/2 tablespoons all-purpose flour

 1 tablespoon Marsala or sherry

 1 cup vegetable broth, homemade or low sodium canned

 2 sprigs fresh thyme, plus 1 teaspoon leaves

 1/4 cup heavy cream

METHOD:

For the loaf: Over a gas burner or under an electric broiler, char the eggplants until the skin is black, turning as needed to cook all sides evenly. Wrap in foil and set aside to steam for 20 minutes. Remove from the foil and gently brush the skin off or rinse under warm water.

Preheat oven to 400 degrees F.

Pulse the walnuts in a food processor until finely ground. Transfer to a large bowl. Pulse the eggplant, tofu, and mushrooms into small pieces. Add mixture to the walnuts along with the remaining loaf ingredients. Mix together until evenly combined. Transfer the mixture into a 1 1/2-quart loaf pan or casserole dish and bake for 1 hour.

For the gravy: Melt the butter in a skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, about 8 minutes. Season mushrooms with salt and pepper to taste. Scatter the flour over the mushrooms and stir until lightly browned, about 1 minute. Add the marsala and broth and bring to a boil, cooking until thickened, about 2 minutes. Add the cream and fresh thyme leaves and season with salt and pepper.

Unmold the meatless loaf, slice, and serve with the mushroom gravy.

YIELD: 4 to 6 servings

ACCOMPANIMENTS: Mashed potatoes and steamed veggies

Laura Jewell- Low Fat/Low Carb. Turkey Tacos

NOTES: I have a really hard time eating regular ground beef or poultry. I’m not a vegetarian I just really don’t care too much for meat, poultry, or fish. Then, I found this recipe and love it! I really enjoy any Hispanic foods and I really enjoy making this recipe.

INGREDIENTS:

1 lb. Extra Lean Ground Turkey Breast
1 pkg. Old El Paso Taco Seasoning Mix - 40% less sodium   
3 Cups Shredded Lettuce
1 Cup 2% Shredded Cheddar Cheese
4 Tbsp Taco Sauce and  1 pkg. Taco Shells (crunchy or soft)

METHOD:
Cook turkey in a medium pan until done. Make sure you break up meat with spatula for very small pieces while it is cooking for better results.
Add Seasoning Mix along with 2/3 Cup of water and simmer for 15 minutes.

 YIELD:

Your Name (Stephanie Vargas) Name of Recipe :Chicken Parmesan

NOTES: This is not a family recipe; it was actually created by Giada De Laurentiis.She is one of my favorite cooks to watch on TV and every recipe I have tried from her has been great. This recipe is fast and easy to make and gets better every time I make it!

INGREDIENTS:

3 Tablespoons olive oil

1 teaspoon chopped fresh rosemary leaves

1 teaspoon chopped fresh thyme leaves

1 teaspoon chopped fresh Italian parsley leaves

Salt and freshly ground black pepper

8 (3-ounces each) chicken cutlets

1 ½ cups homemade or store-bought marinara sauce

½ cup shredded mozzarella

16 teaspoons grated Parmesan

2 Tablespoons unsalted butter, cut into pieces

METHOD:

Preheat the oven to 500 degrees F.

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle the 1 teaspoon of mozzarella over each cutlet, and then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

YIELD: 4 SERVINGS

PREPTIME: 45 MINUTES

ACCOMPANIMENTS: Serve on a bed of fettuccine pasta, or with a side of green beans and garlic bread.

YOUR NAME: Dianna Howell   NAME OF RECIPE: Santa Fee Chicken

NOTES:  My children really like this meal and it is especially convenient because it can be made in the crockpot.  This is one of my meals I keep ingredients on hand for those hectic days. 

INGREDIENTS

4 boneless skinless Chicken Breasts or Thighs

1 Can black beans (drained)

1 Cup frozen corn (or local fresh if in season)

1 14 oz. container fresh cut salsa

1 4 oz. lowfat Cream Cheese

Toppings of choice (shredded cheese, olives, sour cream etc.)

METHOD

Preheat to 350.  In baking dish layer ingredients in this order corn, black beans, chicken breasts, salsa.  Cover pan with foil and bake for 30 minutes.  Take out and shred chicken, add cream cheese and mix all together.  Serve with warm tortillas or on rice and top with favorite toppings (shredded cheese, olives sour cream cilantro etc.).  You can also prepare this dish in the crockpot.  Layer ingredients the same way and cook on low the whole day.  I love it when I through this together in the morning (it takes just 5 minutes) and come home to a cooked meal. 

YEILDS: 4-6 servings

PREP TIME:  40 minutes start to finish in the oven.  Crock pot prep 10 minutes with slow cooking all day.

ACCOMPANIMENTS:  Tortillas or rice.  I serve with a green salad and a fruit.

Name:Jehonadab Ochoa     Recipe: Taco soup

Notes: This is a neighbors recipe. They helped me prepare it. They usually make as a quick healthy snack.

Ingredients: 15.25 ounces (1) can of red kydeny beans

15.25 ounces (1) can of garbanso beans

15.25 ounces (1) can of corn

1 pound of ground beef(lean)

1 packet of taco seasoning mix

Method: grab a pan, throw the ground beef into it. Heat it on meduim heat. Brown ground beef like u would beef patties. this should take atleast 15 min. Drain out the remaining juices. Open up the cans of kidney, garbanso beans, corn and tomato soup. Drain the juice from corn and beans after browning the meat open the taco seasoning packet and spread around the meat. After add tomatoe soup.(using the same can, u used for the tomatoe soup) then add a can of water. Add corn, kidney and garbanso beans. Cook for 15 to twenty min. Then it should be ready to eat.

Yield: 4-6 bowls of soup

Accompaniens: whole wheat chips ,of your desire, low fat sourcream.

Jessica Swift : Everything Soup

Notes: When I began eating gluten-free I had to find new dinners to make that didn't center around flours-based foods. When I first put together this soup I was just using what I had available in the kitchen to make something I could eat. It turned out that not just me but my whole family loved the soup and asked me to make it again. Since then it's become a regular dinner for us. I do most of my cooking by taste so while I do give measurements I would encourage creativity with this recipe, feel free to add more or less of any of the ingredients. This is the kind of dinner that is supposed to work with whatever you have laying around.

Ingredients:

1 cup (dry) Brown rice

2 cups Chicken Breast (chopped)

2/3 cup Red Potatoes (chopped)

1/3 cup Celery (chopped)

1 cup Carrots (chopped)

2/3 cup Yellow Squash (chopped)

1 tbs minced/finely chopped Garlic

½ can Whole Kernel Corn

1 can Black Beans

1 box “Pacific Natural Foods” brand Chicken Stock

1 ½ cup “Pacific Natural Foods” brand Butternut Squash Soup

½ cup Cheddar Cheese (grated)

1 tbs coconut oil (optional)

Season to Taste With:

ground pepper

salt

ground ginger

basil

Parmesan cheese

Method:

You may need to pre-cook your chicken if it's frozen. Cook brown rice in a very large saucepan ( I use a 5.5 qt pan) according to directions. Chop chicken, potatoes, celery, carrots, and yellow squash into about 1” by 1” pieces. Once rice has finished cooking add the box of chicken stock and cup of squash soup. Stir in all the vegetables and seasoning. Stir so all the veggies are mixed and nothing is sticking to the bottom of your pan. Bring soup to near boil then turn down to a simmer, cook for 10-15 minutes or until potatoes and carrots are cooked through. Stir occasionally. Sprinkle cheddar cheese on top and serve.

Yield: 5 quarts, feeds 4-6 people

PrepTime: 60 minutes

Note: I often have rice and chicken left over from other meals and if these two ingredients are already made, this dish takes about 20 minutes.

Accompaniments: garlic bread, whole milk. Serve with corn chips instead for a yummy gluten-free option. Dessert: “Zoi” brand Honey Greek Yogurt & fresh Strawberries.

STEPHANIE HOLMES: JAMBALAYA

NOTES: This recipe was created by my mother after returning from a trip to New Orleans where her and my father tried it for the first time. We would typically eat this for dinner on a rainy day with homemade cornbread on the side.

INGREDIENTS

1 quart of canned whole or diced tomatoes

32 oz of boxed or canned chicken broth

2 boneless-skinless chicken breast, defrosted and diced/cubed

16 oz or one package Polska Kielbasa, defrosted and sliced

½ to 1 pound of medium sized shelled and divined shrimp

1 ½ cups of uncooked whole-grain or white rice

1 ½ tablespoons of Creole seasoning

½ teaspoon of Chili powder

½ teaspoon of Garlic powder

¼ teaspoon of Sea Salt

¼ teaspoon of ground Black Pepper

¼ teaspoon of ground Cayenne Red Pepper (optional depending on spicy/hot tolerance)

1 tablespoon of Olive Oil

METHOD

In a 4-5 quart stockpot combined the chicken broth, tomatoes, and half of the seasonings on low heat to begin to simmer. While this is heating up in a medium size frying pan with the olive oil slightly brown the chicken breasts when brown add to stockpot. In the same frying pan slightly brown the Kielbasa slices and then add to the stockpot. Increase heat of stockpot to medium-low and bring to a low boil for 15 minutes. Add the rice and rest of the seasonings to the stockpot and stir every 2 or 3 minutes, until the rice begins to absorb the moister and cook (apporx. 20 minutes). Once rice is softened add shrimp and if too thick add water to thin. Cook everything together for approximately 10 more minutes or until shrimp are light pink.

 YEILD: Serves between 4-6 people

 PREP TIME: 30 minutes and cook for 30 minutes

 ACCOMPANIMENTS: whole-wheat, white, or cornbread

Your name: Stefanie Greco Name of Recipe: Grilled Marinated Salmon Steaks

Notes:  My husband is a huge fisherman and we love this meal with Jasmin rice.

Ingredients: 1 (1pound) fresh Oregon Chinook salmon steak

1/2 cup fresh lemon juice

1/4 cup extra-virgin olive oil

1 tablespoon chopped fresh dill

Dash of black pepper

Dash of tarragon

Olive Oil

Fresh rosemary sprigs

Fresh marjoram sprigs

Fresh sage sprigs

Method: Place the salmon in a shallow baking dish.  Mix the lemon juice, olive oil, dill, tarragon and black pepper in a bowl.  Pour over the salmon and let marinate about a hour.

Prepare the fire and  brush the grill lightly with olive oil.  Sprinkle the fire lightly with the rosemary sprigs.  Sprinkle the fire lightly with marjoram and sage sprigs just before grilling.

Remove the salmon from the marinade and place on grill.  Cook for 5-7 minutes per side or until the fish flakes easily.  Baste while grilling with the marinade.  Discard any unused marinade. 

Yield: 4 servings

Prep Time: about one hour

Accompaniments: Jasmin or brown rice

Name: Lacey Barker Name of recipe: Turkey with Pecan-Cherry Stuffing

Notes: I have cooked this a couple of times. Super delicious meal favorite with the family. I love my crockpot because you can sit it and forget it. This is a crockpot recipe which is good for on the go lifestyle.  

Ingredients:

1 Fresh or frozen boneless turkey breast  (about 3 to 4 pounds)

2 cups of cooked brown rice

1/3 cup chopped pecans (optional)

1 teaspoon poultry seasoning

1/4 cup peach, apricot or plum preserves

1 teaspoon Worcestershire sauce

Method:

Thaw turkey if frozen, Remove and discard skin. Cut into slices 3/4 of the way trough at 1 inch intervals. Stir rices pecans, cherries, and poultry seasoning together. Stuff mixture in between the slices. Place in crockpot, cook on low (5 to 6 hours). Stir preserves and Worcestershire spoon over turkey. Cover, let stand for 5 mintues.

Yield: 8 servings

Prep time: 20 mintues

Accompaniments: Asparagus, Green beans, Zucchini, Squash.

Lindsay Clark: Albondagis Soup

Notes: I love this recipe because it is so good and so simple to make, I basically fix it and forget it until it’s time to eat.

Ingredients: 1lb of ground turkey

¼ cup of white rice

1 quart of chicken stock or broth

2 tablespoons of Mexican chili powder

1 whole zucchini cut however you choose

3 chopped carrots

2 potatoes (any kind) chopped

1 white onion diced

S&p to taste

Method: Bring chicken broth to a boil with the chili powder, combine rice with ground turkey , form slightly smaller than golf ball size meatballs, drop them in the broth they will fall to the bottom. They will rise to the top in about 10-15 minutes when they do add all of the veggies, when potatoes are soft it is done, so serve up and enjoy :)

Yeild: 4-6 servings

Prep time: 45 minutes-1 hour

Accompaniments: Rice, tortillas, or corn chips

YOUR Name Terri Atwell AND NAME of recipe: Coconut Catfish

NOTES: The first time I tried this recipe was last year I went to Albertsons and saw that they had a really good deal on some catfish. So I bought some. When I got home I turned on the oven to preheat it. I looked online to find a recipe for catfish and found Coconut Catfish. It reminds me of the deep south and I adore it. It is a way to put fish into the diet.

INGREDIENTS

2 tbsp butter, softened

½ tsp salt

¼ tsp pepper

¼ tsp basil

¼ tsp ginger

¼ tsp onion powder

¼ tsp garlic powder

½ tbsp minced garlic

¼ cup shredded coconut

½ cup maple syrup

2 lb catfish

METHOD

Preheat oven to 325 degree F.

In one bowl combine the butter and seasoning. In another bowl combine maple syrup and coconut. Wash the fish and pat dry. Put fish on a rack and brush on butter and seasoning mix. Bake for 5 minutes then brush with maple and coconut. Bake for 10 minutes, turn over and coat with syrup and coconut once more. Bake 10 more minutes, pull and serve.

YIELD: 4 servings.

PREP TIME: about one hour

ACCOMPANIMENTS: Green salad, boiled red potatoes, and some corn or clam chowder

Dawn Kriz

Greek Chicken

Notes: This is a family favorite at our house. Can also be made in the crockpot by adding all ingredients except Feta and cooking on low for 6-8 hours, then add feta and serve.

Ingredients:

4-3oz bonless,skinnless chicken breasts

6 medium diced tomatoes

1 cup diced Kalmata olives

1 cup water

1 1/2 Cups of Feta Cheese crumbled

Method:

place chicken in large pot and top with tomatoes, water, and feta. Boil on med temp for 45 min toss in feta, serve chicken with tomatoes,olives and feta on top.

Yield: 4 servings

Preptime: 20 min

Accompaniements: Orzo pasta and green salad

Angel Shaffer

Creamy White Chili

May 16, 2011

I have ate this multiple times. It is the best. I didn’t really like the idea of chilli but once I had it I became addicted. It is very fulfilling.

This recipe comes from the Lemon cookbook from Springfield 5th ward page 43. It is so yummy! We just love it! Easy to double. I think it taste even better reheated the next day. Good one to make with company.

1# boneless skinless chicken breast, cut into 1/2" cubes

1 medium onion, chopped

1 1/2 tsp. garlic powder or 1 clove garlic

1 T oil

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2 cans (15 1/2 oz) great northern or Pinto or Piquettes, rinsed and drained

1 can (14 1/2 oz) chicken broth

1-2 cans (4 oz) chopped green chilies (I usually just put in one)

1 tsp salt

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp pepper

1/8 - 1/4 tsp cayenne pepper (I usually don't add)

---

1 c (8 oz) sour cream

1/2 c whipping cream or 1/2 1/2 (I usually do 1/2 1/2)

---

Cheddar Cheese (or whatever you have on hand - I have also used mozzarella or jack cheese)

We also use Corn chips and crunch them and put inside or use them as a dip.

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered at least for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately. Sprinkle cheddar cheese on top of individual servings. Yield: 7 servings

YOUR Name :Jessica Langley      AND NAME of recipe :Salsa Roasted salmon

Notes: my family loves to fish so this has become a family favorite during salmon season

Ingredients:

• 2 medium plum tomatos, roughly chopped
• 1 small onion, roughly chopped
• 2 cloves garlic, peeled and quartered
• 2 small jalapeño peppers, seeded and roughly chopped
• 2 teaspoons cider vinegar
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 3 or 4 dashes hot sauce
• 16 ounces center-cut salmon fillet, skinned and cut into 2 portions

Yield: serves 4

Prep time: 30 minutes

Accompaniments: steamed rice, fresh baked bread,salad

Nichole Robinson AND Mushroom Porkchops and asparagas

NOTES (including a description describing how you've tried this recipe.)

I was taught this recipe by my mother in law and love it my kids love it as well. This is fairly simple to prepare.

INGREDIENTS
6 Pork chops (boneless)

1 can cream of mushroom soup

1 bunch of asparagas

slivered almonds

5tbs butter

1 cup milk

salt

pepper

2 garlic cloves

METHOD

Preheat oven to 350 degrees.

Place porkchops milk and canned cream of mushroom soup into a 10x13 baking dish. Bake about 45 mins.
Take a medium skillet, add butter, garlic, and asparagas sautee for about 7 mins. Then add almond slivers and serve.

YIELD

6 servings.

PREP TIME (use prep and NOT preparation)

About 1 hour

ACCOMPANIMENTS

Mushroom porkchops and almond asparagas.