RECIPE #34: SCALLOPS AND SPINACH OVER PASTA

Ingredients
12 ounces spaghetti
3 pounds bay scallops, raw
1 (10 ounce) package frozen chopped spinach, thawed
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/4 cup water
garlic powder to taste
salt and pepper to taste
1/4 cup grated Parmesan cheese

Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water.
Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.
Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.

RECIPE #33: 1-DISH CHICKEN PARMESAN

Ingredients
Batter:
Mazola Pure® Cooking Spray
1 1/2 cups all-purpose flour
2 envelopes Fleischmann's® RapidRise Yeast
2 teaspoons sugar
1/2 teaspoon salt
3/4 cup very warm water (120 degrees F to 130 degrees F)
3 tablespoons olive oil

Toppings:
12 ounces fully cooked, frozen, breaded chicken (breast or tenders), chopped
2 cups spaghetti sauce
1 cup Italian blend shredded cheese
1 teaspoon Spice Islands® Italian Herb Seasoning

Directions
Mix batter ingredients together in a pre-sprayed 8x8-inch baking dish. Let rest 5 to 10 minutes.
Top batter evenly with chicken. Pour marinara sauce over chicken, sprinkle with cheese and herbs.
Bake by placing in a COLD oven; set temperature to 350 degrees F. Bake for 30 minutes, or until done.

RECIPE #32: LOBSTER TAILS BOILED IN BEER

INGREDIENTS:

2 whole Lobsters

1 can beer

DIRECTIONS:

In a large pot filled with water over high heat bring to boil. Add beer once at a steady boil.

Remove bands around claws, and place in boiling water.

Boil for 13 mins the first 1lb, and an additional 3 min for every lb after that.

Quickly remove from boiling water, and place in a ice bath for a min, just to stop the cooking process.

Serve right away hot.

The recipes I am cooking for Thanksgiving! ENJOY!

Here are some of the recipes I am cooking for Thanksgiving....I do have more things I am making like gravy, a baked Brie with cranberries, pecans, and caramel...and green bean casserole. Just let me know if you want those recipes as well.

PUMPKIN DIP

----------------

Ingredients
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate

Directions
In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving. For a fun display, you can serve in a mini carved out pumpkin

PERFECT TURKEY

----------------------

Ingredients
1 (18 pound) whole turkey, neck and giblets removed
2 cups kosher salt
1/2 cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine

Directions
Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

TWICE BAKED SWEET POTATOES

-----------------------------------------
Ingredients
4 medium sweet potatoes
1/4 teaspoon salt
Freshly ground black pepper, to taste
1/3 cup buttermilk
1/3 cup milk
4 tablespoons butter
1/2 cup miniature marshmallows

Directions
Adjust oven rack to low position and heat oven to 400 degrees. Place potatoes on a baking sheet lined with parchment paper or foil. Bake until fork tender, about 45 to 60 minutes. Let cool slightly.
Handling the potatoes with a potholder, slice each in half lengthwise and scoop potato flesh into a blender or food processor - for an especially silky texture, use the blender - leaving a 14-inch border of flesh to support the potato skin. Puree scooped-out flesh, along with salt and pepper, until smooth. With machine motor running, gradually add both milks through feeder tube. Stop machine, add butter, then process until potatoes are silky smooth. (Puree and potato shells can be cooled, then refrigerated in an airtight container, up to 2 days.
Return to room temperature before proceeding.) Spoon puree back into each shell. Just before baking, press marshmallows into potatoes.
Bake at 400 degrees until potatoes are hot and marshmallows are golden brown, 10 to 12 minutes.

ASIAN ASPARAGUS SALAD WITH PECANS

--------------------------------------------------

Ingredients
2 pounds fresh asparagus, trimmed
1/4 cup rice vinegar
1/4 cup soy sauce
2 tablespoons vegetable oil
2 teaspoons sugar
salt and pepper to taste
1/2 cup chopped pecans
1 tablespoon chopped green onions

Directions
Bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water.
In a large, resealable plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the asparagus in the bag. Marinate 24 hours in the refrigerator. Sprinkle the marinated asparagus with pecans and green onion to serve.

MOIST AND SAVORY STUFFING

--------------------------------------

Ingredients
1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
Generous dash ground black pepper
1 stalk celery, coarsely chopped
1 small onion, coarsely chopped
4 cups Pepperidge Farm® Herb Seasoned

Directions
Heat broth, black pepper, celery and onion in 2-quart saucepan over high heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until vegetables are tender.
Add stuffing and stir lightly to coat.

BACON CHEDDAR DEVILED EGGS

------------------------------------

Ingredients
12 eggs
1/2 cup mayonnaise
4 slices bacon
2 tablespoons finely shredded Cheddar cheese
1 tablespoon mustard

Directions
Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

BEST EVER CORN MUFFINS

------------------------------

Ingredients
1/4 cup butter, softened
9 tablespoons white sugar
2 eggs
1 tablespoon vanilla extract
1 1/2 cups biscuit baking mix
1/4 cup yellow cornmeal
2/3 cup milk

Directions
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.
Bake in preheated oven for 20 to 30 minutes, until golden.

RED GARLIC MASHED POTATOES

------------------------------------

Ingredients
8 medium red potatoes, cubed
2 teaspoons crushed garlic
1/2 cup butter or margarine
1/4 cup half-and-half cream
2 tablespoons white sugar
1/4 teaspoon steak seasoning
1/4 teaspoon garlic powder

Directions
Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.
Drain the potatoes, and add the butter. Mash until the butter is melted. Mix in the half-and-half, sugar, steak seasoning, garlic powder and remaining garlic. Mix potatoes with an electric mixer until smooth.

RECIPE #31: Creamy PHILLY Beef Stroganoff

Ingredients
1 (1 pound) beef flank steak
1 tablespoon non-hydrogenated margarine
1 small onion, chopped
1 pound sliced fresh mushrooms
2 bay leaves
1 teaspoon chopped fresh thyme
1 (284 mL) can 25%-less-sodium beef broth
1/2 cup PHILADELPHIA Cream Cheese Spread
1/4 cup chopped fresh parsley
340 grams hot cooked egg noodles

Directions
Cook steak in large skillet on high heat 2 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
Add margarine and onions to skillet; cook on medium heat 5 min. or until onions are crisp-tender, stirring occasionally. Stir in mushrooms, bay leaves and thyme; cook 10 min., stirring occasionally. Add broth; bring to boil. Simmer on low heat 3 min. or until slightly thickened. Add cream cheese spread; cook until melted, stirring frequently. Remove and discard bay leaves.
Cut steak across the grain into thin slices. Add to skillet; cook 3 to 5 min. or until meat is done. Stir in parsley. Serve over noodles.

RECIPE #30: STICKY SESAME CHICKEN

Ingredients
1/2 cup honey
1/4 cup soy sauce
1 tablespoon fresh lemon juice
1/2 cup sesame seeds
2 pounds boneless, skinless chicken thighs

Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the honey, soy sauce, lemon juice and sesame seeds. Dip the pieces of chicken into the sauce to coat, then place in a lightly greased 9x13 inch baking dish.
Bake for about 45 minutes in the preheated oven, until chicken is cooked through and sauce is caramelized.

Nutritional Information
Servings Per Recipe: 8
Amount Per Serving
Calories: 256
Total Fat: 8.9g
Cholesterol: 94mg
Sodium: 557mg
Total Carbs: 20.4g
Dietary Fiber: 1.2g
Protein: 24.4g

RECIPE #29: ACORN SQUASH GNOCCHI WITH PARMESAN SAGE BEURRE BLANC

Ingredients
1 acorn squash, halved and seeded
2 cloves garlic, pressed
1/2 teaspoon salt
1 egg
1 cup whole wheat flour
1 cup white flour
7 cups water
1 tablespoon salt
1 cube chicken bouillon
1 cup beer
1/3 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 cup cold unsalted butter, cut into small cubes
1/2 cup grated Parmesan cheese

Directions
Use a knife to perforate the acorn squash with several slits. Cook in microwave for 10 minutes. Scrape the flesh into a bowl. Stir in the garlic, 1/2 teaspoon salt, egg, and whole wheat flour. Add the white flour in small amounts and mix until you get a sticky dough with a manageable texture. Turn the dough out onto a floured surface and roll into thin ropes. Slice the dough into quarter-sized gnocchi.
Bring the water with 1 tablespoon salt to a boil in a large pot; add the gnocchi to the boiling water one at a time, until they are all floating at the top; remove with a slotted spoon to a large bowl; set aside.
Discard all but 1 1/2 cups of the water from the pot and return to heat; add the bouillon cube, beer, sage, and pepper and bring to a boil; continue to boil until the mixture reduces to about half its original volume, about 15 minutes; reduce heat to medium. Whisk the butter cubes into the mixture, one at a time, until they are all melted into the liquid; immediately return the gnocchi to the mixture, turn off the heat, and stir in the Parmesan cheese. Cover the pot and allow to sit for 10 minutes before serving.

Nutritional Information
Servings Per Recipe: 8
Amount Per Serving
Calories: 226
Total Fat: 8.3g
Cholesterol: 46mg
Sodium: 1298mg
Dietary Fiber: 3.9g
Protein: 7.1g

Recipe #28: OYAKO DONBURI

Ingredients
1 tablespoon vegetable oil
3/4 pound skinless, boneless chicken breast halves - cut into strips
1/2 onion, thinly sliced
1 cup chicken broth
6 dried shiitake mushrooms, soaked until soft, then sliced into strips
1 carrot, julienned
2 tablespoons white sugar
4 tablespoons soy sauce
1/2 teaspoon salt
1/2 cup chopped green onions
5 eggs, beaten

Directions
Heat oil in a large skillet over medium-high heat. Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes. Drain off as much liquid as possible.
Stir in the chicken broth, and simmer for 2 minutes. Add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar, soy sauce and salt. Simmer for 3 more minutes. Sprinkle in half of the green onions, stirring gently. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes. Serve over Japanese sticky rice.

Nutritional Information
Amount Per Serving

Calories: 282 Total Fat: 11g Cholesterol: 315mg

RECIPE #27: SPANAKOPITA (GREEK SPINACH PIE)

Ingredients
3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

RECIPE #26: Creamy Butternut Squash With Cinnamon Soup

Ingredients
2 tablespoons olive oil
1 1/2 pounds peeled and seeded butternut squash , cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 1/2 cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: store-bought apple chips

Directions
Heat oil over medium-high heat in a large, deep saute pan until shimmering.
Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

RECIPE #25 SWEET AND SOUR CHICKEN

Ingredients
1 (8 ounce) can pineapple chunks, drained (juice reserved)
2 green bell pepper, cut into 1 inch pieces
1/4 cup cornstarch
1 3/4 cups water
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
2 cups water
1 quart vegetable oil for frying

Directions
In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.
When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

FOOTNOTES:

You don't have to batter and fry up the chicken. It is just as yummy, and better for you leaving this step out!

RECIPE #24: PORTABELLA BURGERS WITH AVOCADO SPREAD

COOK TIME 16 Min
READY IN 16 Min

INGREDIENTS
4 medium portabella mushrooms, stems removed
1 medium onion, cut into 1/2-inch slices
3 tablespoons olive oil
3/4 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 fully ripened Avocado from Mexico, halved, pitted and sliced
2 tablespoons low-fat plain yogurt
1/2 teaspoon minced garlic
4 whole grain hamburger buns, toasted
4 roasted red peppers

DIRECTIONS
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.

Nutritional Information
Servings Per Recipe: 4
Amount Per Serving
Calories: 395
Total Fat: 21.4g

Sodium: 1011mg

Total Carbs: 42.1g

Dietary Fiber: 9.2g

Protein: 11.8g

RECIPE #23: N'AWLINS STUFFED BELL PEPPERS

PREP TIME 15 Min
COOK TIME 1 Hr 30 Min
READY IN 1 Hr 45 MiN

INGREDIENTS
1 tablespoon olive oil
1 small onion, finely chopped
1 stalk celery, chopped
1 small green bell pepper, chopped
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 teaspoon Creole seasoning
1 teaspoon file powder
salt and ground black pepper to taste
1 1/2 pounds ground beef
3/4 pound cooked ham, finely chopped
1 pound baby shrimp
1 (16 ounce) package unseasoned dry bread stuffing mix
6 large green bell peppers, halved and seeded
1 cup plain bread crumbs

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
Heat oil in a large pot over low heat. Saute onion, celery and chopped green pepper for 5 minutes. Stir in garlic, and saute for 2 minutes. Season with parsley, Creole seasoning, file powder, salt and pepper. Increase heat to medium high, and add ground beef. Cook until beef is evenly browned. Stir in ham, and cook for 5 minutes. Add shrimp, and cook for 2 minutes. Remove from heat, and stir in stuffing mix.
Stuff each bell pepper half, and lightly sprinkle with breadcrumbs. Place stuffed bell pepper halves in ungreased baking dish. Bake in preheated oven for 1 hour.
FOOTNOTES
Because the stuffing is fully cooked prior to baking, you can reduce the baking time by half (30 to 35 minutes) if you blanch the bell peppers in boiling water for 3 minutes before stuffing.
File powder is a seasoning made from the ground, dried leaves of the sassafras tree. It's an integral part of Creole cooking, and is used to thicken and flavor Gumbos and other Creole dishes.

Nutritional Information
Servings Per Recipe: 12
Amount Per Serving
Calories: 504
Total Fat: 24.1g
Cholesterol: 122mg
Sodium: 1175mg
Total Carbs: 42g
Dietary Fiber: 3.2g
Protein: 28.5g

RECIPE #22: SLOW COOKED TAMALE CASSEROLE

PREP TIME 10 Min
COOK TIME 4 Hrs
READY IN 4 Hrs 10 Min

INGREDIENTS
1 pound ground beef
1 egg
1 1/2 cups milk
3/4 cup cornmeal
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (2.25 ounce) can sliced ripe olives, drained
1 (1.25 ounce) package chili seasoning mix
1 teaspoon seasoned salt
1 cup shredded Cheddar cheese

DIRECTIONS
In a skillet, cook beef over medium heat until no longer pink; drain. In a bowl, combine the egg, milk and cornmeal until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef. Transfer to a greased slow cooker. Cover and cook on high for 3 hours and 45 minutes. Sprinkle with cheese; cover and cook 15 minutes longer or until cheese is melted.

RECIPE #21: TURKEY GYRO'S

PREP TIME 15 Min
READY IN 15 Min

INGREDIENTS
1/2 pound turkey tenderloin, cut into 1/4 inch slices
1 teaspoon olive or canola oil
1 1/2 teaspoons Greek seasoning
1 medium cucumber, peeled
2/3 cup low-fat sour cream
1/4 cup finely chopped onion
2 teaspoons dill weed
2 teaspoons lemon juice
1 1/2 cups shredded lettuce
8 thin slices tomato slices
2 tablespoons crumbled feta cheese
4 (6-inch) pita breads, warmed

DIRECTIONS
In a nonstick skillet, saute turkey in oil for 5-7 minutes or until no longer pink. Sprinkle with Greek seasoning; set aside. Cut two-thirds of the cucumber into thin slices; finely chop remaining cucumber. In a bowl, combine the chopped cucumber, sour cream, onion, dill and lemon juice. Place lettuce, tomato, sliced cucumber, turkey and feta cheese on top of pita breads. Top with cucumber sauce. Bring edges of pita over filling and secure with a toothpick.

Nutritional Analysis:
328 calories

7 g fat (4 g saturated fat)

53 mg cholesterol

446 mg sodium

42 g carbohydrate

3 g fiber

24 g protein

RECIPE #20: SHEPHERD'S PIE

PREP TIME 30 Min
COOK TIME 20 Min
READY IN 50 Min

INGREDIENTS

4 large potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon finely chopped onion
1/4 cup shredded Cheddar cheese
salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
2 tablespoons all-purpose flour
1 tablespoon ketchup
3/4 cup beef broth
1/4 cup shredded Cheddar cheese

DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
Bake in the preheated oven for 20 minutes, or until golden brown.

Nutritional Information
Servings Per Recipe: 6
Amount Per Serving
Calories: 452
Total Fat: 17g
Cholesterol: 65mg
Sodium: 295mg
Total Carbs: 52.5g
Dietary Fiber: 7.3g
Protein: 23.1g

RECIPE #19: BI BIM BOP

"Bibimbop is a popular one-dish lunch of piping hot rice, an assortment of vegetables, often a small bit of meat, and always an egg on top. Koreans like this spicy, so they usually add at least 2 tablespoons chile paste per serving after cooking. It's customary to stir everything together before eating; omit that step to taste each element independently."

Ingredients
2 teaspoons low-sodium soy sauce
1/2 teaspoon minced peeled fresh ginger
1 garlic clove, minced
4 ounces eye of round or top round steak, thinly sliced
Cooking spray
1 cup (2-inch) julienne-cut carrot
1 cup (2-inch) julienne-cut English cucumber
1/2 teaspoon sesame seeds, toasted
1/2 teaspoon rice vinegar
1/8 teaspoon kosher salt
1/8 teaspoon dark sesame oil
1 garlic clove, minced
4 large eggs, divided
1/4 teaspoon kosher salt
3 cups hot cooked short-grain rice
1 cup thinly sliced shiitake mushroom caps
1 cup Seasoned Spinach
4 teaspoons sambal oelek or Thai chile paste

Preparation
Combine first 4 ingredients in a zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done. Remove from pan. Cover and keep warm.
Cook carrot in boiling water 1 minute or until crisp-tender. Drain. Rinse with cold water; drain and set aside.
Combine cucumber and next 5 ingredients (cucumber through 1 garlic clove); set aside.
Heat skillet coated with cooking spray over medium-high heat. Break 1 egg into hot skillet. Cook egg 1 minute; carefully turn over. Sprinkle with dash of salt. Cook an additional minute or until desired degree of doneness. Remove from pan. Cover and keep warm. Repeat procedure with remaining eggs and salt.
Spoon 3/4 cup rice into each of 4 bowls. Arrange 1/4 cup each of beef, carrot, cucumber mixture, mushrooms, and Seasoned Spinach over each serving. Top each serving with 1 egg and 1 teaspoon sambal oelek.

Nutritional Information
Calories: 374 (20% from fat)
Fat: 8.3g (sat 2.4g,mono 3g,poly 1.4g)
Protein: 23.8g
Carbohydrate: 50.6g
Fiber: 5.6g
Cholesterol: 238mg
Iron: 6.9mg
Sodium: 699mg
Calcium: 138mg

RECIPE #18: CHEESY ITALIAN TORTELLINI

PREP TIME 15 Min
COOK TIME 8 Hrs 15 Min
READY IN 8 Hrs 30 Min

INGREDIENTS

1/2 pound ground beef
1/2 pound Italian sausage, casings removed
1 (16 ounce) jar marinara sauce
1 (4.5 ounce) can sliced mushrooms
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 (9 ounce) package refrigerated or fresh cheese tortellini
1 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese

DIRECTIONS
Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

Nutritional Information
Servings Per Recipe: 6
Amount Per Serving
Calories: 469
Total Fat: 24.2g
Cholesterol: 82mg
Sodium: 1187mg
Total Carbs: 35.2g
Dietary Fiber: 4.1g
Protein: 26.9g

RECIPE #17: BBQ PORK SANDWICHES

"I cut this recipe in half and it was still more then enough for me and my husband. Instead using regular hamburger buns, I used fresh made jalapeno cheddar rolls to serve it on. Doug loved this one, and I would make it again. "


PREP TIME 15 Min
COOK TIME 4 Hrs
READY IN 4 Hrs 15 Min

INGREDIENTS
6 pounds pork butt roast
garlic salt to taste
1 (18 ounce) bottle hickory flavored barbecue sauce
8 hamburger buns

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Place roast in a 9x13 inch pan, sprinkle with garlic salt, and cover with foil.
Bake in preheated oven for 3 to 4 hours, or until a meat thermometer inserted reads 160 degrees F (70 degrees C.) Preheat an outdoor grill for high heat and lightly oil grate.
Grill roast for 10 minutes on each side. Return roast to the pan, and shred the meat using two forks. Stir in barbecue sauce, and return to the oven for 20 minutes, or until heated through. Spoon meat onto buns.





Nutritional Information
Servings Per Recipe: 8
Amount Per Serving
Calories: 567
Total Fat: 22.7g
Cholesterol: 124mg
Sodium: 1028mg
Total Carbs: 44.5g
Dietary Fiber: 1.5g
Protein: 42.5g

RECIPE #16: CANTONESE DINNER

PREP TIME 15 Min
COOK TIME 8 Hrs
READY IN 8 Hrs 15 Min

INGREDIENTS

2 pounds pork steak, cut into strips
2 tablespoons vegetable oil
1 onion, thinly sliced
1 (4.5 ounce) can mushrooms, drained
1 (8 ounce) can tomato sauce
3 tablespoons brown sugar
1 1/2 teaspoons distilled white vinegar
1 1/2 teaspoons salt
2 tablespoons Worcestershire sauce

DIRECTIONS
In a large heavy skillet, heat oil over medium-high heat. Brown pork in oil. Drain off excess fat.
Place pork, onion, mushrooms, tomato sauce, brown sugar, vinegar, salt and Worcestershire sauce in a slow cooker. Cook on High for 4 hours, or on Low for 6 to 8 hours.

Nutritional Information
Servings Per Recipe: 5
Amount Per Serving
Calories: 273
Total Fat: 13.2g
Cholesterol: 71mg
Sodium: 1156mg
Total Carbs: 15.1g
Dietary Fiber: 1.6g
Protein: 23.4g

RECIPE #15: BROILED TILAPIA PARMESAN

PREP TIME 5 Min
COOK TIME 10 Min
READY IN 15 Min

INGREDIENTS
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

DIRECTIONS
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Nutritional Information
Servings Per Recipe: 8
Amount Per Serving
Calories: 203
Total Fat: 11.4g
Cholesterol: 59mg
Sodium: 144mg
Total Carbs: 0.6g
Dietary Fiber: 0.1g
Protein: 23.5g

RECIPE #14: HOT 'N' SPICY BUFFALO CHICKEN SALAD

PREP TIME 15 Min
COOK TIME 10 Min
READY IN 25 Min

INGREDIENTS

1/4 cup crumbled blue cheese
1/2 cup Ranch-style salad dressing
3 large skinless, boneless chicken breast halves - cut into 1 inch cubes
salt and pepper
1 tablespoon vegetable oil
2 tablespoons butter
1/4 cup Louisiana-style hot sauce
1 tablespoon salad seasoning mix (such as McCormick® Salad Supreme Seasoning)
2 heads romaine lettuce, chopped

DIRECTIONS
In a small bowl, combine crumbled blue cheese and Ranch-style dressing; set aside. Season cubed chicken with salt and pepper.

Heat a large skillet over high heat, and pour in the vegetable oil. Just before the oil starts to smoke, add the chicken. Cook to brown evenly, about 3 minutes. Reduce heat to low, and add butter, hot sauce, and salad seasoning mix. Simmer until chicken is cooked through, about 5 minutes.
Toss together the lettuce and Ranch-style dressing mixture in a large bowl. Top salad with chicken, and serve.

Nutritional Information
Servings Per Recipe: 4
Amount Per Serving
Calories: 484
Total Fat: 32.3g
Cholesterol: 127mg
Sodium: 1155mg
Total Carbs: 7.6g
Dietary Fiber: 3.8g
Protein: 40.2g

PIZZA DOUGH

I did not use a pre-baked pizza crust for today's recipe, instead I called down to a local bakery and bought some raw pizza dough that I could bake fresh. My dough recipes never turn out how I like, so this is always a great option for those of you who have the same problem!

RECIPE #13: BLACK BEAN SPINACH PIZZA

PREP TIME 20 Min
COOK TIME 10 Min
READY IN 30 Min

INGREDIENTS
1 (10 ounce) package prebaked Italian bread shell crust
1 (15 ounce) can black beans, rinsed, drained, and mashed
1/3 cup chopped onion
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon minced garlic
1/2 cup salsa
1/2 cup frozen chopped spinach, thawed and squeezed dry
2 tablespoons minced fresh cilantro
1/2 teaspoon hot pepper sauce
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded sharp Cheddar cheese

DIRECTIONS
Place the crust on an ungreased 12-in. pizza pan. Combine the beans, onion, chili powder, cumin and garlic; spread over crust. Layer with salsa, spinach and cilantro. Sprinkle with hot pepper sauce and cheeses. Bake at 450 degrees F for 8-10 minutes or until golden brown.

RECIPE #12: FAMILY STYLE MAC AND CHEESE

PREP TIME 30 Min
READY IN 1 HOUR

INGREDIENTS
1/2 pound short pasta, cooked as per package directions
1 cup breadcrumbs
1/3 cup grated Parmesan cheese
3 tablespoons butter
3 tablespoons Robin Hood® All Purpose Flour
3 cups Regular, 2% or Fat Free Carnation® Evaporated Milk
2 teaspoons salt
4 cups grated Cheddar cheese

DIRECTIONS
Combine breadcrumbs and parmesan cheese in a small bowl. Reserve.
Preheat oven to 375 degrees F (180 degrees C). Grease a 9 x 13 (3 L) baking dish.
Melt butter in medium saucepan, add flour and cook over low heat stirring for 1-2 minutes. Whisk in milk and salt. Bring to a boil, lower heat and cook for 5 minutes. Add 3 cups (750 mL) of Cheddar cheese, stirring until melted. Stir mixture into pasta. Pour into prepared dish.
Sprinkle with remaining Cheddar cheese, cover with breadcrumb mixture.
Bake in preheated oven 25-30 minutes or until golden brown and bubbling

Variations:
Saute 3 cups (750 mL) Europe's Best® Mediterranean Diced Delite® frozen vegetables in 2 tbsp (30 mL) Crisco® Canola or Vegetable Oil for 3-5 minutes. Add 1/4-1/2 tsp (1-2 mL) chili flakes, 1 tsp (5 mL) salt and 1/4 tsp (1 mL) pepper. Fold into mixture before baking.

Replace cheddar cheese with 2 cups (500 mL) fontina, 1 cup (250 mL) brie and 1 cup (250 mL) gorgonzola. Use any combination of cheese you like, just make sure you have 4 cups (1 L).

Nutritional Information
Family Style Mac & Cheese
Servings Per Recipe: 6
Amount Per Serving
Calories: 786
Total Fat: 44g
Cholesterol: 137mg
Sodium: 1626mg
Total Carbs: 59.5g
Dietary Fiber: 2.6g
Protein: 37.9g

RECIPE #11: CRANBERRY PORK CHOPS

PREP TIME: 15MIN
COOK TIME: 7 HOURS

READY TIME: 7 HOURS 15MIN

INGREDIENTS

6 Bone in Pork Chops

1 (16 ounce) can jellied cranberry sauce

1/2 cup cranberry or apple juice

1/2 cup sugar

2 tbs spicy brown mustard

2 tbs cornstarch

1/4 cup cold water

1/2 tsp salt

dash of pepper

DIRECTIONS

Place pork chops in a slow cooker. Combine cranberry sauce, juice, sugar and mustard until smooth; pour over chops. Cover and cook on low for 7-8 hours or until meat is tender. Remove chops; keep warm. In a saucepan combine cornstarch adn cold water until smooth; gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in salt and pepper. Serve over chops.

RECIPE #10: SUNFLOWER CHICKEN SALAD

"Easy chicken salad with grapes and sunflower seeds!"

INGREDIENTS

2 cups cubed cooked chicken breast meat
1 cup cubed Cheddar cheese
1/4 cup sunflower seeds
1/4 cup thinly sliced celery
1/2 cup seedless green grapes, halved
1/2 cup mayonnaise
salt and pepper to taste

DIRECTIONS
In a large bowl combine the chicken, cheese, sunflower seeds, celery, grapes, mayonnaise and salt and pepper to taste. Mix all together and serve on rolls or lettuce leaves, if desired.

Nutritional Information
Servings Per Recipe: 4
Amount Per Serving
Calories: 531
Total Fat: 43g
Cholesterol: 105mg
Sodium: 421mg
Total Carbs: 6.7g
Dietary Fiber: 1.3g
Protein: 30.3g

RECIPE #9: SPINACH ENCHILADAS

PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min

INGREDIENTS
1 tablespoon butter
1/2 cup sliced green onions
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
1 cup ricotta cheese
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Nutritional Information
Servings Per Recipe: 5
Amount Per Serving
Calories: 578
Total Fat: 39.9g
Cholesterol: 111mg
Sodium: 415mg
Total Carbs: 34.8g
Dietary Fiber: 6g
Protein: 23.8g

RECIPE #8: SAUSAGE AND BOW-TIE PASTA FLORENTINE

PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min

INGREDIENTS
1 pound hot Italian sausage links
1 (12 ounce) package bow-tie pasta (farfalle)
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon olive oil
3 cloves garlic, chopped
1 (16 ounce) jar Alfredo sauce
1/2 teaspoon black pepper

DIRECTIONS
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Place the sausage links onto a broiler pan, and broil in the preheated oven until the sausage is crispy on the outside and no longer pink on the inside, about 8 minutes. Turn the sausage once as it cooks.
Bring a large pot of lightly salted water to a boil. Add the bow-tie pasta, and cook until al dente, 8 to 10 minutes. Drain and return to the pot along with the spinach; keep warm over medium-low heat.
Heat the olive oil in a separate pot over medium heat, and stir in the garlic, and cook until the garlic softens and the aroma mellows, about 3 minutes. Add the Alfredo sauce and black pepper, then bring to a simmer over medium-high heat. Cut the cooked sausage into bite-sized pieces, and add to the simmering Alfredo sauce along with the pasta and spinach. Stir until the pasta is hot and well coated with the sauce.

Nutritional Information
Sausage and Bow-tie Pasta Florentine
Servings Per Recipe: 6
Amount Per Serving
Calories: 625
Total Fat: 39.2g
Cholesterol: 71mg
Sodium: 1252mg
Total Carbs: 47.8g
Dietary Fiber: 3.4g
Protein: 23.4g

RECIPE #7: SPICY BBQ CHICKEN PIZZA

PREP TIME 30 Min
COOK TIME 15 Min
READY IN 45 Min

INGREDIENTS
1 (12 inch) pre-baked pizza crust
1 cup spicy barbeque sauce
2 skinless boneless chicken breast halves, cooked and cubed
1/2 cup chopped fresh cilantro
1 cup sliced pepperoncini peppers
1 cup chopped red onion
2 cups shredded Colby-Monterey Jack cheese

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place pizza crust on a medium baking sheet.

Spread the crust with barbeque sauce.

Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.
Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.

Nutritional Information
Servings Per Recipe: 8
Amount Per Serving
Calories: 386
Total Fat: 16.1g
Cholesterol: 44mg
Sodium: 1621mg
Total Carbs: 37.8g
Dietary Fiber: 1.7g
Protein: 23.5g

RECIPE #6: AVOCADO SHRIMP BISQUE

INGREDIENTS

3 avocados
1 (14.5 ounce) can chicken broth
2 cups milk
1 teaspoon lemon juice
2 teaspoons minced onion
1/2 pound cooked fresh shrimp
1/8 teaspoon salt
1/8 teaspoon ground black pepper

DIRECTIONS
Cut avocados in half. Discard pits. Spoon meat into a small bowl.

Chop cooked shrimp.

In a medium saucepan, combine avocado, chicken broth, whole milk, lemon juice, and chopped onion. Heat slowly to boiling, stirring frequently. Add chopped shrimp, along with salt and pepper. Heat through, but do not boil. Remove from heat. Adjust seasonings to taste. May be served hot or cold.

Nutritional Information
Avocado Shrimp Bisque
Servings Per Recipe: 12
Amount Per Serving
Calories: 124
Total Fat: 9g
Cholesterol: 40mg
Sodium: 239mg
Total Carbs: 5.9g
Dietary Fiber: 2.5g
Protein: 6.7g

RECIPE #5: WHITE CHILI WITH GROUND TURKEY

PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min

INGREDIENTS
1 onion, chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
2 (4 ounce) cans canned green chile peppers, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon ground cinnamon
ground cayenne pepper to taste
ground white pepper to taste
3 (15 ounce) cans cannellini beans
5 cups chicken broth
2 cups shredded Monterey Jack cheese

DIRECTIONS
In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.

Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt.

Nutritional Information
White Chili with Ground Turkey
Servings Per Recipe: 8
Amount Per Serving
Calories: 396
Total Fat: 17.3g
Cholesterol: 92mg
Sodium: 1366mg
Total Carbs: 26.6g
Dietary Fiber: 7.2g
Protein: 31.6g

RECIPE #4: SWEET POTATO-TURKEY MEATLOAF

PREP TIME 25 Min
COOK TIME 1 Hr 10 Min
READY IN 1 Hr 35 Min

INGREDIENTS
1 large sweet potato, peeled and cubed
1 pound ground turkey breast
1 large egg
1 small sweet onion, finely chopped
2 cloves garlic, minced
1/4 cup honey barbecue sauce
1/4 cup ketchup
2 tablespoons Dijon mustard
2 slices whole-wheat bread, torn into small crumbs
1 tablespoon freshly ground black pepper, or to taste
1 tablespoon salt, or to taste

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
Bring a pot of lightly salted water to a boil. Add the sweet potato, and cook until soft, about 10 minutes. Drain the sweet potatoes, and mash or whip until smooth.
Mix the ground turkey together with the egg, sweet onion, garlic, barbecue sauce, ketchup, Dijon mustard, and whole wheat bread crumbs in a large mixing bowl. Season to taste with salt and pepper. Add the sweet potatoes, and stir until evenly combined. If the mixture seems too wet, add more bread crumbs.

Use your hands to form the turkey mixture into a loaf shape and place in the prepared baking dish.
Bake in the preheated oven 1 hour. Slice the loaf to serve.

Nutritional Information
Sweet Potato-Turkey Meatloaf
Servings Per Recipe: 4
Amount Per Serving
Calories: 336
Total Fat: 2.7g
Cholesterol: 123mg
Sodium: 2478mg
Total Carbs: 43g
Dietary Fiber: 5.3g
Protein: 33.8g

Portions....

Since I am cooking for only 2 I have had a lot of friends ask me what I am doing with all the leftovers from cooking 6 days a week. Well I have been cutting the recipes in half, making smaller dishes for my husband and I. So far there has been enough for dinner, and lunch the next day. Which is plenty for us.

RECIPE #3: GRAVY STUFFING CHICKEN BAKE

PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min

INGREDIENTS
1 (3 pound) roasted chicken
1 (15 ounce) can corn
1 (16 ounce) can sliced carrots, drained (optional)
1 (12 ounce) jar chicken gravy
1 (12 ounce) jar turkey gravy
3 cups prepared stuffing

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Shred or tear the chicken into bite size pieces. Try to get most off the whole chicken as possible, or as much as you think you can handle.

Place torn chicken in a 9x13 inch baking dish. Mix corn and carrots around with the chicken, then pour chicken gravy and turkey gravy on top and mix. Sprinkle stuffing over top to cover..
Bake at 400 degrees F (200 degrees C) for about 30 minutes, or until golden brown.

RECIPE #2: CHICKEN 'N' BISCUITS

PREP TIME 25 Min
COOK TIME 30 Min
READY IN 55 Min

INGREDIENTS
1 medium onion, chopped
2 teaspoons vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 1/2 cups fat-free milk
1 tablespoon Worcestershire sauce
1 (16 ounce) package frozen mixed vegetables
2 cups cubed, cooked chicken
2 tablespoons grated Parmesan cheese
BISCUITS:
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons vegetable oil
1 tablespoon minced fresh parsley

1/2 cup milk

DIRECTIONS
In a saucepan, saute onion in oil until tender. Stir in flour, basil, thyme and pepper until blended. Gradually stir in milk and Worcestershire sauce until smooth. Bring to a boil; boil and stir for 2 minutes. Stir in vegetables, chicken and Parmesan cheese; reduce heat to low.
Meanwhile, combine flour, sugar, baking powder and salt in a bowl. Combine milk, oil and parsley; stir into dry ingredients just until combined. Transfer hot chicken mixture to a greased 2-1/2-qt. baking dish. Drop biscuit batter by rounded tablespoonfuls onto chicken mixture. Bake, uncovered, at 375 degrees F for 30-40 minutes or until biscuits are lightly browned.
FOOTNOTE
Nutrition Facts: One serving equals 246 calories, 8 g fat (0 saturated fat), 24 mg cholesterol, 284 mg sodium, 31 g carbohydrate, 0 fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1 meat, 1/2 fat.

Hearty Meatball Sandwich

So I definitely recommend adding jalapenos into the ground beef. It added that little something extra that made it different from a normal meatball sandwich. I paired this with a side salad that included goat cheese, grandmas apples and a olive oil and lemon dressing. I would make this again.

RECIPE #1: HEARTY MEATBALL SANDWICH

PREP TIME 15 Min
COOK TIME 1 Hr 5 Min
READY IN 1 Hr 40 Min

INGREDIENTS
1 1/2 pounds lean ground beef
1/3 cup Italian seasoned bread crumbs
1/2 small onion, chopped
1 teaspoon salt
1/2 cup shredded mozzarella cheese, divided
1 tablespoon cracked black pepper
1 teaspoon garlic powder
1/2 cup marinara sauce
3 hoagie rolls, split lengthwise

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the ground beef, bread crumbs, onion, salt and pepper, garlic powder, and half of the mozzarella cheese. Form the mixture into a log, and place it into an 8x8 inch baking dish.

Bake for 50 minutes in the preheated oven, or until the center is no longer pink. Let stand for 5 minutes, then slice into 1/2 inch slices. Place a few slices onto each hoagie roll, cover with marinara sauce, and sprinkle remaining mozzarella cheese over.
Wrap each sandwich with aluminum foil, and return to the oven for 15 minutes, until bread is lightly toasted and cheese is melted. Let stand 15 minutes before eating.
Each sandwich serves 2.

Nutritional Information
Hearty Meatball Sandwich
Servings Per Recipe: 6
Amount Per Serving
Calories: 491
Total Fat: 21.5g
Cholesterol: 75mg
Sodium: 1069mg
Total Carbs: 43.1g
Dietary Fiber: 3g
Protein: 29.3g

"Learn to cook--try new recipes, learn from your mistakes, be fearless, and above all have fun!" — Julia Child (My Life in France)

(312 DIFFERENT DINNERS FOR A YEAR)

Does anyone else have the same problem as me where you rotate between the same couple of dinners that are easy to make, never really cooking anything different because it is just easy to stick with what you know? Our staples are...

-enchiladas
-tacos
-cajin pork chops
-cajin chicken
-some type of stir fry
-some type of casserolle

I do try different things every once in a while...but always go back to these dinners if I can't, or don't want to think about what to cook...SOOOOOO-

I am excited to say that I am planning dinners ahead of time from now on. 6 days a week (Tuesday-Sunday) I will cook something different for dinner that I haven't tried before. I am going to put the recipes that I am trying out on here, and post what I thought about everything I cook, as far as what I would change, or liked/didn't like. It is going to be interesting to see how long I can keep this up. So keep an eye out for the first recipe on Tuesday night :)

I would love to hear your guys responses if you do try the recipes I post :)