Golden Winter Soup

8 Servings

2 Tbsp butter
5 cups cubed peeled  butternut squash (about 1 1/2 Ibs or 1 medium squash)
2 cups cubed peeled russet potatoes
1 tsp kosher salt
1/4 tsp black pepper
2 cups sliced leek
4 cups fat-free, less sodium chicken broth
1 cup half-and-half
12 oz baguette, cut into 16 slices
3/4 cup (3 oz) shredded Gruyere cheese

Preheat broiler

Melt butter in a large Pot (or dutch oven) over medium high heat.  Add squash, potato, salt and pepper to pan.  Sauté 3 minutes.  Add leek; sauté 1 minute.   Stir in  broth.  Bring to a boil.  Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.  Place half of potato mixture into a blender.  Remove center piece of blender lid (to allow steam to escape).  Secure blender lid on blender.  Place a clean towel over opening in blender lid (to avoid splatters).  Blend until smooth.  Pour into a large bowl.  Repeat procedure with remaining potato mixture.  Stir in half-and-half.  Cover and keep warm. Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese.  Broil bread slices 2 minutes or until golden.  Ladle 1 cup soup into each of 8 bowls; Servce 2 bread slices with each serving.  Garnish with freshly ground black pepper if desired.

Calories 329
Fat 10.9 g
Sat Fat 6.2 g
Mono fat 3 g
Protein 12.8 g
Carb 46.7 g
Fiber 4.8 g
Cholesterol 30 mg
Iron 3.2 mg
Sodium 813 mg
Calcium 217 mg

From Cooking Light- Barbara Kafka

Sweet White Rolls

Mix together:

2 cups warm water
2 Tbsp dry yeast
1 cup sugar

Let sit while you gather:

1 cup melted butter
2 eggs
2 tsp salt
1 tsp baking powder

Mix into yeast mixture and add:

7-8 cups flour

Mix and need until smooth.  Let rise until doubled in bulk.  Shape as desired, let rise again until doubled.  Bake at 350 until golden on top, about 20 minutes.

Burrito Stir Fry

1 Ib boneless, skinless chicken breasts diced
3 Tbsp olive oil
1/4 cup diced yellow onion
1 cup uncooked extra long grain rice
1 14.5 ox can of diced tomatoes, drained
1 15 oz can of black beans, drained and rinsed
1/2 tsp of garlic powder
1/2 tsp of chili powder
1 tsp of cumin
2 1/2 cups low sodium chicken broth
2 cups colby jack cheese
kosher salt and pepper
diced green onions
sour cream

Start by cooking extra long grain rice in chicken broth in a small sauce pan.

Saute onions in 2 Tbsp olive oil until they start to soften.  Season diced chicken with 1 tsp kosher salt and 1/2 tsp paper.  Add chicken to pan and cook over medium high heat until chicken has started to brown.  Stir in black beans, canned tomatoes, garlic powder, chili powder and cumin, and cooked rice.  Heat through.  Sprinkle with cheese and see for 2-3 minutes.  Garnish with fresh tomatoes and green onions.

Fancy Fruit Salad

Papaya
Mango
Pineapple
Banana
Raspberry
Creme Freshe
Mint.

Combine fruit. Dollop Creme Freshe on top. Tear up mint and toss.

Fruit Cinnamon Rolls

Actual Cinnamon Rolls

2 1/4 tsp yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 tsp salt
1 egg
3 1/2 to 4 cups all purpose flour (or whole wheat if you want to be healthy)

Heat oven to 350 F.  In a small bowl, dissolve yeast in warm water and set aside.  In a large bowl mix milk, sugar, melted butter, salt and egg.  Add 2 cups of flour and mix until smooth.  Add the yeast mixture.  Mix in remaining flour until dough is easy to handle.  Knead dough on lightly floured surface for 5-10 minutes.  Place in a well greased bowl, cover and let rise until doubled in size.  Usually 1- 1/2 hours.

When doubled in size, punch down dough.  Roll out on a floured surface into a 15-9 inch rectangle.  Spread filling in dough.  Beginning at the 15 inch side, roll up dough and pinch edge together to seal. Cut into 12-15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar.  Place cinnamon roll slices close together in the pan and let rise until dough is doubled,  about 45 minutes.  Bake for a bout 30 minutes or until nicely browned.

Spread frosting over slightly cooled rolls.

Filling: (Cinnamon)
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 Tbsp ground cinnamon
3/4 cups raisins, walnuts or pecans (optional)

Spread melted butter all over dough.  Mix sugar and cinnamon and sprinkle over buttered dough.  Sprinkle with walnuts, pecans or raisins if desired.

Filling: (Fruit)
1 pint blueberries (or equivalent of any fruit apples with caramel on top is a favorite too)
3 Tbsp sugar
2 tsp cornstarch
2-3 tsp lemon juice
3/4 cup water

In a small sauce pan combine 1 pint of blueberries, sugar and cornstarch.  Stir in lemon juice and water.  Turn heat to medium and cook, stirring often, until mixture begins to thicken slightly.  Remove from heat and allow to cool.

Buttercream Frosting:
1/2 cup shortening
1/2 cup butter
1 tsp vanilla
4 cups powdered sugar
2 Tbsp milk

Combine and beat on high

Sausage Stir Fry

2 Ibs sausage sliced(fancy linked sausages from the Deli section, I like to buy mine at Sprouts, choosing different kinds of sausage changes the recipe quite a bit)
1/2 head of cabbage
1 1/2 Ibs chopped red potatoes
1 sweet onion chopped (optional)
Seasoning salt
Fresh Ground Pepper
Fill large skillet with cabbage, potatoes, onion, and sausage. Fill skillet with water  to the top edge of the food.  Bring water to boiling, turn to medium low.  Stir occasionally.  Let cook/simmer for 20-30 minutes until all water has evaporated and potatoes and onion start to turn brown and sausage is cooked through.  Add Lowry's seasoning salt and fresh ground pepper to taste.

Tip:  I like to freeze my sausage before I use it.  Then right before I cook it, I defrost it for a few minutes, so that it's still mostly frozen/firm but soft enough to cut.  Then I use a sharp knife and slice it.  Allowing it to be partly frozen makes it easier to cut.

Breakfast Burritos (for Dinner)

10 Costco raw tortillas
10 eggs
2 large red potatoes (diced)
1 onion (diced)
1 Ib ground sausage ( I like to use fancy linked sausage taken out of the casings, but any will do)
2 cups cheddar cheese
salsa
sour cream

In a small skillet or griddle, brown all of the raw tortillas for 30 seconds on each side under medium high heat.

In a large skillet, combine red potatoes and onion with a drizzle of olive oil. Saute until onion is translucent and potatoes start to soften.  Add sausage and cook until browned.

In a separate bowl beat together 10 eggs.  Add to skillet.  Mix eggs with meat and vegetables and keep stirring until egg is almost cooked.  At this point add 1 1/2 cups of shredded cheese and cook until cheese melts.  Take off of heat.

Put egg mixture inside tortillas and roll into burritos.  Put rolled burritos into a 9x13 casserole dish.  Spread spoonfuls of salsa on top of burritos.  Top with 1/2 cup of shredded cheese.  Put in oven at 500 degrees and cook for about 5-8 minutes until cheese is melted and starts to crisp.


Note- feel free to adjust this recipe to whatever kind of veggies you have on hand.  Some good ideas would be zucchini, mushrooms, peppers, fresh tomatoes or avocado (added right after the cheese in the skillet so they don't over cook).  Serve burritos with sour cream and salsa as garnish. 

Coconut Tilapia with Apricot Dipping Sauce

Prep Time: 20 min, Cook Time: 10 min, Ready in: 30 min

Ingredients: 
1 cup flaked coconut, finely chopped
2 Tbsp flour
1 Tbsp Creole seasoning
4 (4 oz) Tilapia fillets
1/2 cup cornstarch
3 beaten eggs
1/2 cup canola oil

Apricot Dipping Sauce:
1/2 cup apricot jam
2 tsp brown mustard
1 tsp prepared horseradish

Directions:
Toss together the coconut, flour, and Creole seasoning in a bowl.  In a separate bowl, toss the tilapia with the cornstarch and shake off the excess.  Pour the egg into a separate bowl and dip the fillets in the egg.  Press fillets in the coconut mixture coating all sides.

Heat canola oil in a frying pan to a temperature of about 350 degrees.  Fry fillets one or two at at time on both sides until golden brown.  Remove to drain on a paper towel.  Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl.  Serve the tilapia accompanied by the dipping sauce


Taken from: allrecipes.com W. Blossom

Carrot Bread

Prep time: 30 min Total Time: 1 hr 3 min

Ingredients
2 eggs
1 cup sugar
2/3 cup oil
1 1/2 cup flour
3/4 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 1/2 cup finely grated carrots

Directions
1. Beat eggs
2.Add sugar and oil and beat thoroughly
3. Combine dry ingredients and add to egg mixture; beat well
4. Stir in carrots
5. Pour batter into a 9x5 inch loaf pan that has been sprayed with nonstick spray or into 2 1-iv pans
6. Bake at 350 degrees for about 1 hour
7. Cool in pan for 5-10 min, then remove from pan and cool completely on rack

Variation:  Apple Bread
Instead of carrots, add 1 1/2 cup finely grated apples and 3/4 cups craisins.

Taken from Food.com JoAnn L

Easy Stuffed Chicken

6 chicken breasts, cut almost all the way in half
1 box stovetop stuffing
Greek Seasoning

Make stovetop stuffing per package instructions.  Put 1/6 of stuffing inside each chicken breast and close with toothpicks.  Sprinkle Greek seasoning on both sides of chicken.  Put in non-stick skillet and brown the outside of Chicken Breasts.  Place in greased baking dish and cook 25 minutes until chicken registers 165 degrees.

Honey Garlic Salmon

6 Salmon steaks
1 cup honey
3 cloves garlic
1 Tbsp soy sauce

Arrange salmon steaks in single layer in shallow, greased baking pan.  Place ingredients in food processor and blend until garlic is well minced.  Brush over salmon steaks. Bake uncovered at 350 degrees for 15-20 minutes or until fish flakes easily with fork.

Barbecued Chicken

6 Ibs bone-in chicken pieces
olive oil for brushing and sautéing
grill seasoning (like McCormicks steak seasoning blend)

Sauce:
1 medium onion, chopped
2 cups ketchup
1 cup brown sugar
3 tablespoons apple cider or white wine vinegar
3 Tbsp Worcestershire Sauce
1 tsp garlic salt
1/2 tsp red pepper flakes
several shakes of Cholula

Brush chicken pieces with olive oil and sprinkle liberally with grill seasoning.  Cook on a hot grill for about 5 minutes on each side or until they are nicely browned.  Remove to a pan with at least 1-inch sides.  While pieces are grilling, make sauce and preheat oven to 350 degrees.

Saute chopped onion and red pepper flakes in a generous drizzle of olive oil in skillet.  Cook for about 4 minutes over medium heat.  Add remaining ingredients and taste.  You can adjust this sauce to your taste.  Cook over medium for about 1 minute and then pour all of it over the chicken pieces in the pan, covering the chicken entirely.  Place in oven for about 25 minutes or until the chicken is tender and cooked through.  About every 10 minutes, spoon the sauce back over the chicken pieces.  Let the chicken rest for about 5 minutes befores serving and pour the extra sauce over chicken pieces

Escalivada

2 Japanese or 1 regular eggplant, cut into chunks
4 yellow crookneck or other yellow summer squash, halved or quartered
4 zucchinis, cut into large chunks
4 tomatoes, halved and seeded
2 green peppers, cleaned and quartered
2 red peppers cleaned and quartered
2 orange or yellow peppers, cleaned and quartered
2 large red onions, peeled and cut into eighths
several whole garlic cloves
4 yams, peeled and chunked

For preparation:
1/2 cup flat-leaf parsley, chopped
1 tbsp sugar
salt and freshly ground pepper
olive oil

Preheat oven to 400 degrees.  Toss chunked vegetables with generously drizzled olive oil, chopped parsley, sal and pepper, and sugar.  Bake for 1 hour until vegetable are tender and c caramelized, Serve hot or at room temperature.

Marc Antony's Scampi Wraps

Makes 4 wraps

Shrimp:
2 Tbsp extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, crushed
1 tsp red pepper flakes
24 deveined shrimp, peeled, tails off
1 tsp grill seasoning blend (montreal seasoning) or salt and black pepper

Salad:
2 hearts romaine
1 lemon, zested and juiced
good bottled Caesar Dressing
4 (12 inch) flour tortilla wraps

Heat a large skillet over medium high heat.  Add oil, garlic, and crushed pepper flakes.  Add shrimp and season with grill seasoning or salt and pepper.  Cook stirring frequently, 3 minutes or until shrimp are pink and firm.  Transfer garlic and shrimp to a cutting board and cool 2 minutes.  Coarsely chop shrimp and garlic.  Wipe out pan.

Chop 2 hearts of romaine and place in a large bowl.  Add caesar dressing to taste, then shrimp and lemon zest and juice.  Toss Salad

Blister tortillas in a very hot nonstick skillet for 15 seconds on each side to soften.  Pile 1/4 of the salad onto a wrap.  Tuck in sides, wrap and roll. Repeat.

Pesto Shrimp Pizza

For the dough:
1 1/4 cups warm water
2 packages of yeast
2 tbs honey
3 tbs good olive oil
4 cups flour
2 tsp kosher salt

Combine water, yeast, honey and olive oil in the bowl of an electric mixer fitted with a dough hook.  Add 3 cups flour, then the salt, and mix.  While mixing, add one more cup of flour, or enough to make a soft dough.  Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour if necessary to keep it from sticking to the bowl.  Place the dough in a well-ooiled bowl and turn it several times to cover it lightly with oil.  Cover the bowl with a kitchen towel and allow the dough to rest at room temperature for 30 minutes.

Divide the dough into 6 equal parts and roll each one into a smooth ball.  Place the balls on a baking sheet and cover them with a damp towel.  Allow the dough to rest for 10 minutes.  Use immediately or refrigerate for up to 4 hours.

Preheat the oven to 500 degrees

If you've chilled the dough, take it out of the refrigerator for 30 minutes to come to room temperature.  Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with corn meal.  Brush the dough with olive oil.

Spread crust with pesto sauce.  Top with cooked medium shrimp, chopped artichoke hearts, and mozzarella cheese.  Top that with tomato slices and a good handful of pine nuts.  Sprinkle with parmesan and bake.  Drizzle each pizza with 1 Tbsp olive oil and bake for 15 minutes until crust is crisp and the toppings are cooked.  If you really want to go over the top, drizzle it with some alfredo sauce when it comes out of the oven.

Spaghetti with Three Tomato Sauce

1 pound spaghetti

1/2 cup oil packed sun-dried tomatoes, chopped, oil reserved

4 garlic cloves

1 28 oz can whole peeled tomatoes

1 pound fresh cherry tomatoes, halved

1/4-1/2 tsp crushed red pepper

coarse salt and freshly ground pepper

fresh parmesan and fresh basil

Cook spaghetti al dente.  Drain and return pasta to pot.  Meanwhile heat 2 Tbsp sun dried tomato oil in a large saucepan over medium heat.  Add garlic and crushed red pepper; cook until fragrant, 30 seconds.  Add canned tomatoes with juice and sun-dried tomatoes.  Simmer gently over medium, stirring occasionally and breaking up canned tomatoes until thick, 15 minutes.  Add cherry tomatoes, simmer until soft, 10 minutes.  Add to pasta.  Season with coarse salt and ground pepper.  Toss and serve immediately.  Garnish with freshly grated parmesan and torn basil leaves.  

Crazy Guacamole

Makes 3 cups
4 ripe Haas avocados
3 Tbsp freshly squeezed lemon juice (1 lemon)
8 dashes tabasco sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 tsp kosher salt
1 tsp freshly ground pepper
1 medium tomato, seeded and small diced

Cut the avocados in half, remove the pits and scoop the flesh out of their shells into a large bowl.  Immediately add the remaining ingredients except tomatoes.  Using a sharp knife, slice through the avocados in the bowl until they are finely diced.  Add the tomatoes.  Mix well and taste for salt and pepper.

Cedar-Plank Salmon

1 Large Salmon filet
1/2 lemon
2 untreated 1/2-1 inch cedar planks
olive oil
salt and pepper
1 cup brown sugar.

Soak 2 cedar planks in water for at least half an hour and up to several hours.  Heat barbecue.  Divide filet in half on planks.  Squeeze half a lemon over and drizzle with good olive oil.  Sprinkle lightly with coarse salt and freshly ground pepper.  Sprinkle with brown sugar and place both planks on grill.  Close grill top and let cook and smoke.  Check occasionally to make sure the planks do not catch flame.  If they do, put it out with water.  Cook for about 20 minutes or until the edges are starting to char and the center of the fish is opaque.  Remove fish from planks to serve.  You can break it into serving sized pieces as you remove it from the planks.

Soy Ginger Mahi Mahi

3 Tbsp honey
3 Tbsp soy sauce
3 Tbsp balsamic vinegar
1 tsp fresh grated ginger root
1 clove garlic, crushed
2 tsp olive oil
4 (6 oz) mahi mahi fillets
salt and pepper to taste
1 Tbsp veggie oil

In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil.  Season fish with salt and pepper and place them in the dish.  Place skin side down.  Cover and refrigerate for 20 minutes to marinate.  Heat veggie oil in a large skillet over medium high heat.  Remove fish from dish and reserve marinade.  Fry fish for 4-6 minutes per side.  Pour reserved marinade into skillet and heat over medium heat until the mixture reduces to glaze consistency.  Spoon glaze over fish and serve immediately

Creamy Italian Chicken Pizza

Pizza crust

2 cups creamy Italian salad dressing

3 cups shredded cooked chicken

2 yellow bell peppers, seeded and thinly sliced

2 cups grape tomatoes, cut in half

3 Tbsp olive oil

1/2 tsp salt, 1/4 tsp pepper

2 cups shredded mozzarella cheese

1 cup freshly grated Parm cheese

1/2 cup chopped fresh basil

Preheat oven to 425 degrees.  Place each crust on a foil lined baking sheet and spread 1 cup dressing over each crust.  Toss together chicken, bell peppers, tomatoes, oil, salt and pepper.  Divide between pizzas.  Sprinkle cheeses over pizzas.  Bake 16 minutes or until cheese melts and crust is golden.  Sprinkle with basil

Mediterranean Veggie Sandwiches

3 Large Zucchini cut lengthwise into thick slices
1 Large Red Onion, cut into 6 Thick slices
1/4 cup olive oil divided
1/2 tsp salt, 1/4 tsp pepper
2 cloves garlic, minced
1 tsp grated lemon rind
3/4 cup mayonnaise
1 1/2 loaves ciabatta bread, halved lengthwise
11/2 cups shredded mozzarella chese
18 Large Fresh basil leaves
1 15oz jar roasted red and yellow bell peppers, drained

Preheat broiler.  Brush zucchini and onion with 2 Tbsp oil and sprinkle with salt and pepper on a baking sheet.  Broil veggies 5-6 minutes per side or until charred.  Stir garlic and lemon rind into mayonnaise.  Brush cut sides of bread tops, and assemble sandwiches with charred veggies, basil leaves, and roasted red peppers.

Roasted Balsalmic Chicken with Horsy sauce

8 boneless skinless chicken breast halves
salt and pepper
1/3 c balsamic vinegar
2 Tbsp Dijon mustard
4 cups rice
1 cup milk
1/2 tsp garlic powder
1/2 cup sour cream
2 Tbsp prepared horseradish

Preheat overn to 400 degrees.  Coat large baking sheet with cooking spray.  Season chicken all over with salt and pepper.  Arrange on baking sheet.  In a small bowl whisk together balsamic vinegar and mustard.  Brush mixture all over chicken.  Roast chicken for 25 min.  Cook rice according to package directions.  In a small saucepan over medium heat, combine milk and garlic powder.  Scald milk by heating until tiny bubbles appear around the edges of the pan.  Transfer mixture to a blender and add sour cream and horseradish.  Process until blended and foamy.  Serve chicken with horseradish over top.

Lentil Soup

2 Tbsp olive oil
1 medium onion, chopped
2 carrots peeled and chopped
2 celery stalks chopped
2 garlic cloves chopped
salt and freshly ground black pepper
1 14 oz can diced tomatoes
1 pound lentils
11 cups chicken broth
4-6 thyme springs (fresh)
2/3 cup dried elbow pasta
1 cup shredded Parmesan

Heat oil in a heavy large pot over medium.  Add onions, carrots and celery.  Add garlic, salt and pepper and sauté until veggies are tender 5-8 min.  Add tomatoes with juice.  Simmer until juice evaporates a little and tomatoes break down, stirring occasionally (8 min).  Add lentils and mix to coat.  Add broth and stir.  Add thyme sprigs bring to a boil over high heat.  Cover and simmer over low heat until lentils are almost tender (30 min).  Stir in pasta.  Simmer until pasta is tender 8 min, Season with salt and pepper to taste.  Serve in bowls, sprinkle with Parmesan

Spicy Black Bean Soup

2 Tbsp olive oil
1 1/2 cup chopped onion
2 cloves garlic
1 cup chopped green peppers
1 cup chopped red pepper
1 Tbsp cumin
1tsp cayenne
6 cups chicken stock
2 cans black beans drained
 salt
pepper
 cheddar cheese
sour cream

Cook veggies in pan with olive oil.  Add seasoning, stock and black beans.  Cook 25 minutes.  Pour 1/2 into blender, blend.  Mix blended soup with unblended soup.  Garnis with cheese and sour cream.

Broiled Fish Fillets

8 fish fillets
salt
paprika
1/4 cup lemon juice
1/2 cup melted butter
1/4 cup chopped parsley

Place fillets on a well greased baking sheet.  Sprinkle with salt and paprika.  Drip lemon juice and butter generously over fish.  Broil about 6 inches from heat for about 10 minutes for each 1 inch of thickness.  Basting once with lemon and butter.  When fish is firm and flakes easily, remove from broiler.  Baste again with lemon and butter.  Garnish with parsley and serve immediately

Super Sloppy Joes

1 Tbsp EVOO
1 1/4 Ibs ground sirloin
1/4 cup brown sugar
2 1/2 tsp steaks seasoning blend
1 medium onion, chopped
1 small red bell pepper, chopped
1 Tbsp red wine vinegar
1 Tbsp Worcestershire sauce
2 cups tomato sauce
2 Tbsp tomato paste
4 crusty rolls,
Sliced ripe tomatoes, pickles

Heat a large skillet over medium high heat.  Add oil and beef to the pan, spreading it around the pan to break it up.  Combine brown sugar and steak seasoning and then add the mixture to the skillet and combine.  When the meat has browned, add onion and red pepper.  Reduce heat to medium and cook for 5 minutes.  Add vinegar, stirring briefly to reduce, then add Worcestershire, tomato sauce and paste, stirring to combine.  Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.  Pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.  Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles.

Supreme Pizza Pasta Salad

2 plum tomatoes, seeded and chopped
1/2 medium red onion, chopped
8 fresh white button mushrooms, sliced
1 small green bell pepper, seeded and chopped
 1 sticck pepperoni, cut into small dice
1 Ib fresh mozzarella cheese
20 leaves fresh basil, torn or thinly sliced
1 Ib wagon wheel pasta, cooked and drained

Dressing:
1 tsp garlic salt
1 tsp dried oregano leaves
1 rounded Tbsp tomato paste
2 Tbsp red wine vinegar
1/3 cup EVOO
pepper

Combine tomatoes, onion, mushrooms, bell pepper, pepperoni, mozzarella, basil and pasta in a big bowl.  Whisk garlic salt, oregano tomato paste and vinegar together.  Stream in olive oil while continuing to whisk.  When oil is incorporated, pour dressing over pasta salad. add a few grinds of black pepper then toss to coat evenly.

Meatball and Macaroni Soup

2 Tbsp EVOO
2 carrots, peeled choppd
2 ribs celery chopped
1 medium onion
2 bay leaves
salt and pepper to taste
1 Ib ground beef, pork and veal combined
1 egg beaten
2 cloves of garlic, minced
1/2 cup grated Parmigiano Reggiano or Romano cheese
1/2 cup plain bread crumbs
1/2 cup freshly grated or ground nutmeg
6 cups chicken broth
2 cups water
1 1/2 cups dried pasta (broken fettuccini)
1 Ib triple washed fresh spinach, coarsely chopped

In a deep pot over medium heat, add oil, chopped carrots, celery, onions and bay leaves.  Season with salt and pepper.  Cover pot and cook veggies 5-6 minutes, stirring occasionally.  While the veggies cook, combine ground meats, egg, garlic, grated cheese, bread crumbs, salt, pepper and nutmeg.
Add broth and water to the pot of veggies.  Increase heat to high and bring soup to a boil, then reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot.  When you are done rolling the meat, add pasta to the soup and stir.  Cover and simmer soup for 10 minutes. When pasta is tender, stir in chopped spinach in batches.  When spinach has wilted the soup is done and ready to serve.

Grilled Honey Lim Chicken Sandwiches

The juice of 1 lime

2 Tbsp honey

1 rounded tsp cumin

A handful cilantro, finely chopped (about 1 1/2 Tbsp)

2 Tbsp EVOO

4 boneless skinless chicken breasts

1 tsp steak seasoning blend

Lettuce

Sliced tomato

red onion

avocado

1 cup prepared salsa verde

4 crusty rolls

Combine first 5 ingredients in a small bowl to make dressing.  Sprinkle chicken with seasoning blend.  Coat chicken in dressing and set aside for 10 minutes.  Grill chicken on an indoor electric grill 6-7 minutes on each side.  Slice grilled chicken on an angle and pile on roll bottoms.  Top with lettuce, tomato, red onion and sliced avocado.  Spread salsa on roll tops.  

Green Minestrone

2 Tbsp EVOO
4 slices pancetta or 1/4 pound thick cut prosciutto chopped
1 medium onion, chopped
2 ribs celery, chopped
2 large cloves garlic, crushed
1 bay leaf
1 medium zucchini diced
salt and pepper
1  can 15 oz cannellini beans
1 can 15 oz garbanzo beans
8 cups chicken broth
1 cup ditalini pasta
1/2 pound green beans, trimmed and cut into 1-in pieces
10 oz triple washed spinach, coarsely chopped
1/2 cup Parmigiano Reggiano or Romano cheese
12-16 leaves fresh basil, torn or shredded OR 1/4 cup chopped fresh flat-leaf parsley

Heat a soup pot over medium-high heat.  Add oil and pancetta or prosciutto.  Saute 2 minutes, then add onions, celery, garlic, bay leaf and zucchini to the pot and season with salt and pepper to taste.  Saute another 5 minted, stirring frequently.  Add white beans, garbanzo beans and chicken broth to the pot, cover, and bring to a boil.  Add pasta and green beans and cook 8 minutes or until pasta is just tender.  Stir in spinach to wilt, 1 minute.  Stir in grated cheese and ladle soup into bowls.  Top with basil or chopped parsley.

Santa Fe Baked Chicken

10 oz package yellow rice
1 Tbsp olive oil
1.5 boneless skinless chicken breast
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped carrots
15 oz can black beans, drained
10 oz can diced tomatoes and green chili
7 oz package cheddar cheese

Cook rice according to package directions.  In a medium skillet, heat olive oil over medium heat,  cut chicken into bite sized pieces.  Add to skillet with onion, bell pepper and carrot, cook for 6-8 minutes or until tender.  Add rice, beans, diced tomatoes and green chilies and 1 1/4 cups cheese. Spoon into a spruced 13 X9 inch pan, sprinkle with remaining 1/2 cup cheese. Bake for 30 minutes.

Pinto and Rice Burgers

2 15oz cans pinto beans, rinse and drain
1 3/4 cup cooked white rice
1/2 cup plain breadcrumbs
1/2 cup minced green onions
1/4  cp chopped fresh cilantro
2 Large eggs beaten
1/2 tsp salt
1/4 tsp pepper
2 Tbsp vegetable oil
6 hamburger buns
7 oz package sliced cheddar cheese
tomatoes
lettuce
condiments
Mash beans until a paste forms.  Add rice, breadcrumbs, green onion, cilantro, eggs, salt and pepper.  Form mixture into 6 patties.  Heat oil over medium high in a large nonstick skillet.  Cook patties until browned and cooked through about 4 minutes per side.  Top with cheese.  Serve on toasted buns with desired toppings.

Sausage and Bean Dinner

1 Ib turkey sausage, cut 1/4 inch thick slices
1 Large green bell pepper, chopped
1 medium onion, chopped
1 Tbsp vegetable oil
2 14 oz cans stewed tomatoes
15 oz can kidney beans, drained
15 oz can pinto beans, drained
15 oz can Great Northern beans, drained
1/2 tsp garlic powder
16 oz pkg rotini pasta

In a large Dutch oven, brown sausage over medium high heat.  Remove sausage; set aside.  Discard drippings.  Cook pepper and onion in vegetable oil over medium heat until tender.  Add sausage, tomatoes, beans and garlic powder, bring to a boil, reduce heat and simmer 30 minutes.  Cook pasta according to package directions.  Serve sausage mixture over pasta.

Inside-Out Stuffed Peppers

1 Ib lean ground beef
1/2 cup chopped onion
14 oz can diced tomatoes
1 Large green bell pepper chopped
1 pkg Spanish style rice
8 oz can tomato sauce
1 T Worcestershire sauce
1/2 t salt
1/4 t pepper
1-2 cups shredded mozzarella

Cook ground beef and onion in skillet until meat is browned and crumbly, drain.  Add tomatoes, green pepper, rice, tomato sauce, Worcestershire, salt and pepper.  Mix well.  Transfer to a baking dish.  Bake at 350 degree for 30 minutes.  Top with cheese and return to oven and melt.

Ratatouille

1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 tsp minced garlic
2 cups medium dced eggplant, skin on
1/2 tsp fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 Tbsp thinly sliced fresh basil leaves
1 Tbp chopped fresh parsley leaves
Salt and freshly ground black pepper

Set a large 12 inch sauté pan over medium high heat and add the olive oil.  Once hot, add the onions and garlic to the pan.  Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5-7 minutes.  Add the eggplant and thyme to the pan and continue to cook, stirring occasionally until the eggplant is partially cooked, about 5 minutes.  Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes.  Stir well to blend and serve either hot or room temp

Skillet Gnocchi with Chard & White Beans

1 Tbsp plus 1 tsp EVOO
1 16oz package shelf stable gnocchi
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1/2 cup water
6 cups chopped spinach
1 15-oz diced tomato with Italian seasonings
1 15-oz can white beans, rinsed
1/4 tsp freshly ground pepper
1/2 cup shredded part skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese

Heat 1 tsp oil in a large nonstick skillet over medium heat.  Add gnocchi and cook, stirring often, until pumped and starting to brown, 5-7 minutes.  Transfer to a bowl. Add the remaining 1 tsp oil and onion to the pan and cook, stirring over medium heat for 2 minutes.  Stir in garlic and water.  Cover and cook until the onion is soft, 4-6 minutes.  Add spinach and cook, stirring, until starting to wilt 1-2 minutes.  Stir in tomatoes, beans and pepper and bring to a simmer.  Stir in the gnocchi and sprinkle with mozzarella and Parm.  Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Ham and Bean Soup

3 cans Great Northern Beans
1/2 c onion, diced
2 T butter, dash pepper
2 cans chicken broth
10 oz sliced ham steak, cut up

Drain beans, process 1 can of beans in a blender.  In a large soup pot, melt butter and sauté onions.  Add broth pepper ham processed beans and remaining can of beans to pot.  Mix heat thoroughly.

Sausage and Cabbage Dinner

1 medium head of cabbage
8 red potatoes
1-2 pkgs smoked sausage
Salt
1 Q water

Cut cabbage into 2'' wedges.  Place in crock-pot.  Wash and halve potatoes, add to crock-pot.  Cut sausage into 1" pieces and add to cooker.  Season with salt and mix well.  Add water, cover and cook on high for 2 hours and then on low for 6-8 hours, until veggies are tender

Chicken Fajita Bowls

1.5 ibs boneless chicken breasts, sliced in strips
1 tsp cumin
1 Tbsp oil
1 sweet onion sliced
1 red bell pepper, sliced
1 box rice with black beans
8 oz shredded Colby jack cheese
Salsa
Sour Cream
1 bag of healthy tortilla chips

Sprinkle chicken strips with cumin then cook in oil in skillet.  Add onion and red bell pepper, sauté until tender.  Cook rice with beans per package directions, in individual bowls, layer rice with beans, chicken and cheese.  Top with salsa and sour cream if desired.  Serve with tortilla chips and salsa.

Garlic Shrimp and Blistered Tomatoes over Lemon Linguine

2 pints cherry tomatoes
3 Tbsp olive oil, divided
1 tsp salt, divided
1/2 tsp crushed red pepper
2 Tbsp butter
2 Ibs peeled and deveined large shrimp
4 cloves garlic, minced
1 cup feta cheese

12 oz uncooked linguine
1/4 cup olive oil
1 cup coarsely chopped fresh flat leaf parsley
2 tsp grated lemon rind

Preheat broiler.  Toss tomatoes with 2 Tbsp olive oil, 1/4 tsp salt, and red pepper on a rimmed baking sheet.  Broil 4-5 minutes or until tomatoes burst.  Melt butter in a large skilled with remaining 1 Tbsp oil.  Sprinkle shrimp with 3/4 tsp salt, sauté shrimp and garlic 2-3 minutes or until shrimp turns pink. Toss shrimp with tomato mixture and sprinkle with cheese.

Cook pasta according to package directions.  Toss hot cooked pasta with oil, parsley, and lemon rind. Serve with shrimp and tomatoes.

Lemony Meatballs and Garlicky Linguini

1 Ib lean ground beef
12 oz Italian sausage
2/3 cups bread crumbs
1/2 cup chopped flat leaf parsley
2 Tbsp lemon rind
1 tsp kosher salt
1/2 tsp pepper
3/4  tsp oregano
1 Large egg, lightly beaten
3 Tbsp olive oil
6 cups marinara sauce

Combine ground beef and sausage in a large bowl.  Add breadcrumbs, nuts, parsley and lemon rind; sprinkle with salt, pepper and oregano.  Add egg and gently mix just until combined.  Divide mixture and roll into 36 meatballs.  Heat oil in a Dutch oven or over medium-high heat; add meatballs and sauté 6-8 minutes, turning to brown on all sides.  Add marinara Sauce and bring to a boil.  Reduce heat, cover and simmer 15-20 minutes or until meatballs are no longer pink in center, serve over linguini

Garlicky Linguine
12 oz linguine
1/4 cup olive oil
3 cloves garlic minced
3/4 tsp salt
1/4 tsp crushed red pepper
1 1/2 cups freshly grated Parm cheese
1 cup torn fresh basil

Cook pasta according to package directions; drain and return to pot.  meanwhile heat oil in a large skilled over medium heat; add garlic, and cook 1 minute or until fragrant.  Stir garlic oil into pasta; sprinkle with salt and red pepper and cook 2-3 minutes or until hot, tossing to coat, sprinkle pasta with cheese and basil.

Penne with Mushrooms and Herbs

1 ib uncooked penne pasta
1 pkg mushrooms
3 Tbsp olive oil
1 1/2 cup chopped onion
4 cloves garlic
1 24 oz jar creamy tomato pasta sauce
2 Tbsp fresh thyme
1 tsp salt
1/2 tsp pepper
2 cups freshly grated Parmesan cheese

Cook pasta according to package directions.  Preheat oven to 425 degrees.  Chop mushrooms.  Heat oil in pot over medium high heat, sauté onion and garlic 3-4 minutes.  Stir in pasta, mushrooms, pasta sauce, thyme, salt, pepper and 1 cup cheese.  Cook 2-3 minutes, stirring to combine.  Transfer pasta mixture into a 9X13 inch baking dish coated with cooking spray and sprinkle with remaining 1 cup cheese.  Bake 20-25 minutes until lightly browned.

Ravioli Nicoise

2 9 oz packages refrigerated fresh cheese ravioli
2 cups 1 inch cut fresh green beans
1 cup pitted Nicoise or other small black olives
1 pint grape tomatoes halved
1 tsp salt
1/2 tsp pepper
1/4 cup olive oil
1 1/2 Tbsp red wine vinegar
1 tsp minced fresh garlic
1/2 cup fresh torn basil

Cook pasta according to package directions, drain.  Cook green beans in boiling salted water 4 minutes or until crisp-tender; drain.  Stir together pasta, beans, olives, and tomatoes; sprinkle with salt and pepper.  Whisk together oil, vinegar, and garlic; toss with pasta mixture.  Sprinkle with basil

Garlicky Tomato and White Bean Soup

3 Tbsp olive oil divided
2 cups chopped onion
1 cup chopped carrot
8 cloves garlic minced
1 28 oz can tomatoes
4 15 oz cans cannellinin beans, drained and rinsed
48 oz chicken broth
12 oz sausage
1 Tbsp fresh thyme
1 tsp kosher salt
1/2 tsp pepper

Heat 1 tbsp oil in pot over medium-high heat.  Add onion, carrot, and garlic; sauté 4-5 minutes, stirring occasionally.  Stir in tomatoes, add beans and broth, bring to a boil.  Reduce heat and simmer 30 minutes until carrots are tender.  Heat sausage in 2 tbsp olive oil 8 minutes or until well browned.  Reserve to put on soup at end.  Once soup is heated, remove 2 cups of bean mixture and puree in a blend in a blender and return to soup.  Stir in thyme, salt and pepper and top soup with sausage.

Broiled Apricot Salman Rice, and Roasted Cauliflower

6 6oz Salmon fillets
1 tsp salt
1/2 tsp ground red pepper
1/2 cup apricot preserves
1/4 cup red wine vinegar
2 Tbsp fresh lemon juice
1 1/2 cups rice
2 Ibs cauliflower

Preheat broiler.  Line a baking sheet with foil.  Place salmon on foil; sprinkle with salt and red pepper.  Whisk together preserves, vinegar and lemon juice.  Brush apricot mixture over salmon. Broil 8 minutes or until done.

Roast cauliflower in oven at 425 degrees for 30 minutes while preparing fish.  Cook rice according to package directions.

Baked Greek Chicken and Artichokes

6 Chicken Breasts (boneless skinless)

1/2 tsp salt

1/2 tsp pepper

1/4 cup Olive Oil (divided)

1 Pint Grape Tomatoes

8 Cloves garlic, smashed

1 Large red onion, cut into wedges

18 oz artichoke hearts

1 lemon,  cut into wedges

1/2 cup fresh torn basil

1 cup Quinoa

Tub of hummus

Pita Bread

Preheat oven to 400 degrees.  Sprinkle chicken with salt and pepper.  Heat half of oil in a large nonstick skillet over medium-high heat; add chicken in batches, cook 2-3 minutes per side until browned.  Place chicken in roasting pan coated with cooking spray.  Surround chicken with tomatoes, olives, garlic, onion, artichoke hearts, and lemon wedges.  Bake 20-25 minutes or until chicken reads 165.  Sprinkle with basil.

Cook Quinoa according to package directions

Serve pita bread, topped with hummus, with quinoa, and vegetables.