One Pot Pasta Wonder

Ingredients

Serves 4 to 6 as an entree

12 ounces linguine pasta
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Place pasta, tomatoes, onion, and garlic in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.

I use this as a main dish.

Sweet Potato & Corn Bisque

Ingredients:

1 tablespoon olive oil

1 cup onion, chopped

1-2 tablespoons garlic minced

3 sweet potatoes, peeled and cut into 1 inch cubes (about 2 1/2 punds)

4 cups vegetable stock

2 medium jalapeno, seeded and finely chopped

2 cups yellow corn (fresh or frozen)

2 tablespoons molasses (we just used regular pancake syrup)

1/2 tablespoon salt

1/4 teaspoon ground cayenne pepper

1/4 teaspoon black pepper

1 pinch ground cinnamon 

1 bunch green onion, finely chopped green parts only for garnish

 

1. In a large pot, heat oil over medium heat. Add onions and garlic and saute until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil.

 

2.  Reduce heat and simmer until potatoes are soft, about 20 minutes. Remove from heat. Using an immersion blender, regular blender or food processor, puree contents of pot, carefully and in batches if necessary, until smooth.

 

3. Reheat soup, stirring in jalapeno, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasoning and serve, topped with scallions.

 

This makes about 8 servings and is only about 140 calories per serving. I added the jalapeno into just my bowl because others didn't want the heat.

Crock Pot Honey Sesame Chicken

I made this recipe a couple sunday's ago and we loved it.  It is found here...

I hope you enjoy this as much as we did...

Lemon Chicken Sauce

Dice up chicken and cook through until lightly browned.  This is meant to be served over rice and chicken.  It is really good.

2/3 c. sugar
4 tsp. cornstarch
1/4 c. water
1/4 c. lemon juice
2 Tbs. butter
1/4 c. milk (all we had was Almond Milk and we used that and it tasted just fine)

In a saucepan, stir together sugar and cornstarch.  Stir in the water and lemon juice.  Cook and stir over medium heat until mixture is slightly thickened and bubbly.  Cook and stir for one more minute.  Gradually stir in butter until melted.  Stir in milk.  Serve over chicken and rice.

Sweet Citrus Chicken

This has become one of my new favorites because it is so easy and so good.

1 2/3 c. hot water
1 package (6 oz) Stove Top Stuffing for chicken
6 small boneless chicken breasts, pounded to 1/2" thickness (I use shredded chicken and it works just fine)
2/3 c. orange juice
1/3 c. firmly packed brown sugar
3 Tbs. butter or margarine, melted

Add hot water to stuffing mix, stir just until moistened. Set aside.

Place chicken in 9x13 pan.  Mix juice, sugar and butter until well blended.  Pour over chicken.  Top with prepared stuffing.  Bake @ 400* for 30 minutes or until chicken is cooked through.

Poppy Seed Chicken Casserole

Mix together and put in a 9x13 pan:
1 box Chicken Rice-A-Roni, prepared
3-4 chicken breasts, boil for 20 min and shred
1 can cream of chicken
1 1/2 c. sour cream

Mix together and put on top of casserole:
1 sleeve Ritz crackers
1 T. poppy seeds
3/4 c. margarine

Bake for 30-40 minutes at 350*

Stuffed Turkey Meatloaf

I got the basis for this recipe from Aaron McCargo off of the Food Network site. But then I made it my own with seasonings I like and stuff I had on hand. It turned out really good. I served it with some roasted red potatoes. Even the boys ate it up and I am actually looking forward to leftovers.

Meatloaf ingredients:
2 pounds ground turkey
2 eggs
3/4 cup bread crumbs
minced garlic
1/4 cup chicken stock
salt and pepper
italian seasonings
onion - minced (half of it)
parsley

Filling ingredients:
chopped spinach
white mushroom
onion (other half)
1/2 cup green and red peppers
parsley
1/2 cup feta cheese

8 ounce can tomato sauce

Directions:
1. Preheat over to 400 degrees. Spray a bread pan with non-stick spray. I used a Rachael Ray meatloaf pan which has a perforated insert pan so that excess fat can drip down into the bigger pan. Or just use a regular bread pan.

2. Combine all the meatloaf ingredients in a bowl mixing with your hands. Don't overwork the mixture. Use as much or as little of the seasonings (garlic, salt, pepper, fresh parsley, italian) as you want.  Place half of the mixture into the pan. Form a well in the middle of the pan for the filling to go. Like a canoe.

3. Chop the fresh spinach and saute it for a couple of minutes in a little bit of olive oil. Drain the liquid out of the cooked spinach (you can also use the frozen chopped spinach - just thaw and then drain off the liquid). Finely dice the mushroom, onion, peppers, and parsley (I put it all in the food processor to get it very fine). Add to the spinach in the pan and cook for a couple of minutes over low heat.

4. Add half of the mixture into the well of the meatloaf. Then add in the feta cheese. Top the cheese with the remaining veggie mixture. Then add the remaining half of the meatloaf mixture.

5. Top the entire meatloaf with the can of tomato sauce.

6. Bake for 55 minutes. Let it rest for about 10 minutes before serving. Slice and enjoy.

The web site says to add a pan of water on a rack below the meatloaf to help prevent cracking. I just added a little bit of water into the bottom pan of the meatloaf pan. And that worked for me.

So you really won't believe that I actually like this recipe, but I LOVE IT!  It reminded me  of Annette's Chicken Salad only this has curry.  (Everything is better with curry)

4 c. diced cooked chicken
1 1/2 c celery, thinly sliced
2 c. red* grapes
3 c. cooked wheat berries**
1/2 c. chopped walnuts (I used almonds)
1/2 c. golden raisins

Dressing:
1/4 c evaporated canned milk
1 c. mayo
1/2 c. apricot preserves
1/4 c. rice wine vinegar
2 T. curry powder (You may be able to use less, but I won't do more.)
1/2 t. salt and pepper


Blend dressing ingredients and gently toss with salad ingredients.  Refrigerate for at least 1 hour before serving.  Serve with mixed greens or inside a fresh croissant.
* Green grapes would make this look funny.  Red grapes are certainly better.
**To make wheat berries:

VERY EASY
1 part whole wheat kernels
2 - 3 parts water
1/2 - 1 t. salt

Exact measurements are not necessary.  As long as it is 2 to 1 it will work.  Cover the wheat with water approx. 2" above the level of the wheat, in a large heavy pan.  Bring to a boil, then turn off heat and let stand for 1 1/2 - 2 hours.  At that time bring to a boil again, adding more water if needed.  Turn off heat and let stand for 15 - 20 minutes.  Stir in salt to taste.  Drain all remaining waters from cooked wheat berries.

Store in a tightly covered bowl, plastic container, or heavy-duty, self-sealing, plastic freezer bag.  This will keep 2 weeks in the refrigerator.

Mesquite Chicken

2-3 Chicken Breasts, thawed

3 slices of bacon, cut in half (I use turkey bacon)

Barbeque Sauce

Chicken Seasoning (I use Mesquite Seasoning by McCormick)

Cheese

Stewed Tomatoes (I use Rotel or Regular Stewed Tomatoes w/ Green Chilies) - optional

I cook the bacon in a skillet until it is done, but not crispy.  I pound this chicken down so that it is thin.  I usually do two chicken breasts, but I only have to feed me and Ryan and our not-so-little runt.  After the bacon is done (and you have taken it out of the skillet) I grill the chicken in the same skillet that the bacon was in and sprinkle the Mesquites Seasoning on both sides of the chicken until the chicken is mostly cooked thru.  Put the chicken in a sprayed casserole dish.  Coat the chicken with a layer of barbeque sauce.  Put the bacon over the chicken.  Put the cheese over the chicken and the stewed tomatoes over the cheese.  Bake in the over on 350* for 20-30 minutes until the chicken is cooked thru.  

Healthy Pumpkin-ish Bread

My New Years Resolution is to start finding way to cut refined flour and sugar out of my diet. I have been dying to have something sweet to snack on, so today I used one of my favorite pumpkin bread recipes and came up with this. The texture is more gritty, but the taste is terrific. The original recipe is listed with my healthy substitutions in the parenthesis.

• 1 (15 ounce) can pumpkin puree (2 cups pureed acorn squash)
  
• 4 eggs
• 1 cup vegetable oil (1/2 c. butter, 1/2 c. applesauce)
  
• 2/3 cup water
• 3 cups white sugar (2 c. honey)
  
• 3 1/2 cups all-purpose flour (3 1/2 c. whole wheat flour)
  
• 2 teaspoons baking soda (3 tsp. baking soda)
  
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Corn and Bean Salad

Follow this link to a very, very healthy and flavorful salad:
http://www.tasteofhome.com/recipes/Corn-and-Black-Bean-Salad

Alice and I loved it when we had it Annette's.

Basil Tomato Soup

• 2 (28 ounce) cans crushed tomatoes or tomato sauce
  
• 1 (14.5 ounce) can chicken broth
• fresh garlic or garlic powder
• fresh, finely minced onions or onion powder
  
• 18 fresh basil leaves, minced
• 1 teaspoon sugar
• 1 cup whipping cream or milk
  
• 1/2 cup butter or margarine

Directions

1. In a large saucepan, bring the tomatoes, broth, garlic and onions to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low. ; stir in cream and butter. Cook until butter is melted.
2. If using milk, put in separate pan and warm until just before boiling. Reduce heat. Add a little of the tomato mixture. Make sure it does not curdle. Slowly add more of the tomato mixture until you have added 1 cup total. Once that is done, slowly add the milk/tomato mixture to the tomato mixture. Add the butter. Wait until the butter melts and serve.
   
3. If using cream, simply add the cream to the tomato mixture along with the butter. Wait until the butter melts and serve.
   

Spaghetti Squash Dip (a nice change from Spinach Artichoke Dip)

• 1 spaghetti squash, halved and seeded
• 1/4 cup butter (opt.)
  
• 1/2 cup mayonnaise
• 1 cup grated Parmesan cheese
• 2 cups grated Monterey Jack cheese
• 3 tablespoons grated Parmesan cheese for topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. Place the spaghetti squash cut side down on a lightly greased baking sheet. Place in preheated oven, and bake until soft when a fork is inserted., 30 to 40 minutes.
3. Scoop out the cooked squash, and place in a mixing bowl. Add butter to the squash and stir until butter melts. Stir the mayonnaise, 1 cup Parmesan cheese, and Monterey Jack cheese into the squash mixture until well blended. Pour into the prepared baking dish. Sprinkle with 3 tablespoons Parmesan cheese.
4. Bake in preheated oven until cheese melts, about 20 minutes.

Chocolate Bread Pudding

• 6 cups cubed bread
• 1/2 cup white sugar
• 1/2 cup Cocoa Powder
• 1/2 cup Cinnamon Chips (can be replaced with cinnamon powder or chocolate chips)
  
• 2 3/4 cups whole milk
• 2 cups semi-sweet chocolate chips
  
• 2 eggs, beaten

Directions

1. Place the bread cubes in a large bowl. Mix together the sugar and Cocoa Powder, sprinkle evenly over the bread cubes, and toss again. Mix in Cinnamon Chips. Butter an 8 inch square glass baking dish, and spread bread cubes evenly into the baking dish.
2. In a medium saucepan, heat the milk just to the boiling point; do not boil. Remove from heat, add chocolate chips, and whisk until smooth.
3. In a medium bowl, beat eggs until frothy. Slowly whisk in chocolate mixture. Pour over bread cubes in baking dish. Cover, and refrigerate for 1 hour or overnight.
4. Preheat oven to 350 degrees F (175 degrees C). Bake pudding until just set , but center moves slightly when dish is shaken, about 35 minutes.

A few good recipes.

Panera/Paradise Bakery Broccoli Cheese Soup...(It's to die for.)

• 1 tablespoon melted butter
• 1/2 medium chopped onion
• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups half-and-half cream
• 2 cups chicken stock
• 1/2 lb fresh broccoli
• 1 cup carrot , julienned
• 1/4 teaspoon nutmeg
• 8 ounces grated sharp cheddar cheese
• salt and pepper

Directions:

1. Sauté onion in butter. Set aside.
2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
3. Add the chicken stock. Simmer for 20 minutes.
4. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
5. Add salt and pepper. Can be puréed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.

Smore's Cheesecake with Summer Berries (this is the best cheesecake I have ever had)

Crust:

• 3 cups graham cracker crumbs (made from 9 whole crackers finely ground in processor; 1 packet)
• 6 tablespoons sugar
• 12 tablespoons (1 1/2 sticks) unsalted butter, melted

Filling:

• 9 ounces high-quality milk chocolate (such as Lindt or Ghirardelli), chopped
• 2 8-ounce packages cream cheese, room temperature
• 3/4 cup sugar
• 1/8 teaspoon salt
• 3/4 cup heavy whipping cream
• 3 large eggs

Topping:

• 1 cup sugar
• 2 large egg whites
• 3 tablespoons water
• 1 teaspoon cream of tartar
• 1/8 teaspoon salt
• 12 large marshmallows, cut into quarters with wet kitchen scissors
• 1/2 teaspoon vanilla extract
• 1 1-pint container fresh raspberries
• 1 1-pint container fresh blueberries

For crust:
Position rack in center of oven and preheat to 350°F. Mix crumbs and sugar in medium bowl. Add melted butter; stir until mixture is evenly moistened. Press onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until set, about 12 minutes. Remove from oven; cool. Reduce oven temperature to 325°F.

For filling:
Stir chocolate in top of double boiler set over barely simmering water until smooth. Remove from over water and cool to lukewarm, stirring occasionally.

Combine cream cheese, sugar, and salt in processor and blend until smooth. With motor running, add whipping cream through feed tube and process just until blended. With motor running, add melted chocolate, then add eggs 1 at a time, blending and scraping down sides after each addition until mixture is smooth. Pour batter over crust in pan.

Bake cake until outer edge is slightly puffed and cake is barely set in center (center will look shiny and move slightly when pan is gently shaken), about 55 minutes. Transfer cake to rack. Run small sharp knife around cake to loosen. Chill uncovered until cold, 8 hours or overnight. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.

For topping:
Whisk sugar, egg whites, 3 tablespoons water, cream of tartar, and 1/8 teaspoon salt to blend in large metal bowl. Set bowl over saucepan of simmering water; whisk constantly until sugar dissolves and mixture thickens and is hot to touch, about 3 minutes. Remove bowl from over water and stir in marshmallows (keep water simmering in saucepan). Let stand until marshmallows soften, about 3 minutes. Set bowl with mixture over simmering water; using hand held electric mixer, beat until stiff shiny peaks form, about 4 minutes. Beat in vanilla.

Scrape topping onto cheesecake. Using offset metal spatula, spread topping to edges of cake, swirling decoratively. Let stand until set, about 15 minutes.

Using kitchen torch, lightly brown topping in spots. (Or preheat broiler; place cake at least 4 inches from heat source and broil just until topping is lightly browned in spots, watching closely to avoid burning, about 2 minutes.) Chill cake until cold. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and keep chilled. Remove pan sides. Place cake on platter.

Mix raspberries and blueberries in medium bowl. Cut cake into wedges. Serve berry mixture alongside.

Spaghetti Squash with pine nuts and sage

Ingredients

• 1 spaghetti squash, halved lengthwise and seeded
• 1/4 cup toasted pine nuts (or sub whatever nuts you have on hand)
  
• 1/4 cup grated Pecorino Romano cheese
• 2 tablespoons chopped fresh sage
• 2 teaspoons butter, melted
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the squash, cut side down, in a large baking dish.
3. Bake the squash in the preheated oven for 50 minutes.
4. Scrape flesh of squash from the rind using a fork and place in a bowl. Add the pine nuts, cheese, sage, butter, salt, and pepper; toss to combine. Serve immediately.

This was a yummy substitution for stuffing at our T-day dinner.

Oriental Pasta Salad

Box of bowtie pasta

Red pepper, cut in thin strips

Yellow pepper, cut in thin strips

Bag of spinach

Green pepper, cut in thin strips

Candied Almonds

Cook pasta, drain and rinse. Toss everything together with dressing just before serving.

Oriental Dressing:

2 Tbsp sesame seeds

1/2 cup canola oil

½ cup chopped fresh parsley, or 2 to 3 Tbsp dried parsley

3 Tbsp sugar

1/2 tsp salt

1/3 cup red wine vinegar

1/2 tsp pepper

1/3 cup soy sauce

Candied Almonds:

3 Tbsp butter

1 cup sliced almonds

¼ cup sugar

Saute almonds in butter and sugar just until light brown.

Cincinnati Skyline Chili

This is a chili that is the consistency of spaghetti sauce. It is tradionally served over spaghetti, or is also good for hot dogs. Because of the spices it has a unique flavor, but it is good. If you google this you will find lots of variations in how to cook it and the spices to include. This is what I used and it turned out really good.

Ingredients:
1 pound ground beef
1 white onion, diced
2 cups water
3 tablespoons garlic
1 15 ounce can tomato sauce
1 square unsweetened chocolate, cut up
1 tablespoon chili powder
1 tablespoon vinegar (can be regular, cider, red wine)
1 tablespoon Worchestire sauce
1 teaspoon ground cloves
1 teaspoon paprika
1 teaspoon all spice
1 teaspoon ground cinnamon
1 teaspoon cumin
1 teaspoon cayenne pepper
1 teaspoon salt

Directions:
1. Add the ground beef into the water. Break it completely up. Add the diced onions and the garlic. Cook over medium-low heat for 30 minutes.

2. Add in the remaining of the ingredients and simmer for 3 hours stirring occasionally.

3. Spoon over cooked spaghetti.

Serving Suggestions:
If you have the chili over spaghetti that is called 2-way. If you add shreeded cheese that is called a 3-way. Add raw diced white onions for a 4-way. And to make it a 5-way add cooked pinto beans. It is standard to serve oyster crackers regardless of what way you get it.

Almond Poppyseed Bread

Bread

3 cups flour
1 tsp. salt
1 1/2 Tbsp. bkg powder
1 1/2 cup vegetable oil
2 1/4 cup sugar
2 Tbsp. poppy seeds
3 eggs
1 1/2 cup milk
1 tsp. almond extract
1 1/2 tsp. vanilla

Glaze

1 Tbsp. melted butter
1/2 tsp. almond extract
1/2 tsp. vanilla
1/4 cup orange juice
3/4 cup sugar

Mix bread ingredients. Bake at 350 degrees for 1 hour. Poke holes in bread and pour glaze on immediately after removing bread from oven. Let cool.. Enjoy!

Yield: 2 loaves

Pumpkin Brownies

I got this from my friend when I was on a pumpkin kick, but I haven't tried anything yet...

1 (16 oz.) can pumpkin
4 eggs (1/4 C. dry egg powder + 1/2 C. water)
3/4 C. vegetable oil (or 3/4 C. white bean puree)
2 t. vanilla
2 C. whole wheat flour
2 C. sugar
1 T. pumpkin pie spice
2 t. ground cinnamon
2 t. baking powder
1/2 t. salt
Mix wet ingredients (including the water needed for your powdered eggs but not the dry egg powder…remember you DON’T need to mix these before adding to your recipes) Mix dry ingredients with wet ingredients. Pour into 9×13 pan and bake at 350 for 25-30 minutes. Allow to cool and frost with cream cheese frosting or dollop cinnamon whipped topping.


**I'm totally making these the non-food storage way, I'm sure they'll still be great! Enjoy!

Orzo and Tomato Salad

Ryan's Aunt made this for Brynlee's baby blessing. It was to die for. It was so dang good that I immediately got the recipe. I have made it already and it just got better and better everyday. Ryan and I ate it all...oh and Kayden loved it too!

1 1b orzo (in the pasta section)
2 cups cherry tomatoes, halved (save 6 for garnish)
2 cups fresh mozzarella chunks
1/2 bag spinach, chopped
1/2 cup fresh basil, chopped
Zest of 2 lemons
Freshly grated parmesan
2 cloves garlic, minced
2 lemons, juiced
1/2 cup olive oil
1 tsp salt
1/2 tsp ground pepper

Cook orzo in salted water until done. Strain and cool. Whisk together the garlic, lemon juice, oil, salt and
pepper. When orzo is cool toss in tomatoes, mozzarella and oil mixture. Add more salt and pepper if
needed. Cover and refrigerate until ready to serve. Before serving, toss in spinach and basil. Transfer to
serving bowl. Garnish with remaining tomatoes, lemon zest and parmesan. Serve chilled.

Chicken & Lentil Soup

I got this out of one of my Biggest Loser books. It doesn't call for chicken but it is good to add in. I have to have some kind of meat.

Ingredients:
1 tablespoon olive oil
3 cups chopped onion (I like white)
1/2 cup diced carrots
1/2 cup diced celery
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 green bell pepper, finely chopped
1 tablespoon minced garlic (I add way more)
1 can (14 1/2 ounces) fire roasted diced tomatoes
1 tablespoon fresh chopped oregano
2 teaspoons fresh chopped thyme
1/2 teaspoon ground cumin
1/2 teaspoon chili pepper
6 cups chicken or vegetable stock
1 cup cooked lentils
2 cups cooked chicken breast, diced
1 medium zucchini, chopped
1/4 cup chopped fresh cilantro or Italian parsley
1 tablespoon grated lemon peel

Instructions:
1. Cook lentils according to package instructions.
2. Grill / saute 2 skinless, boneless chicken breasts. Cool and then chop.
3. Heat olive oil over medium heat. Add onion and cook for 5 minutes.
4. Add carrots, celery, and bell peppers and cook for another 4 minutes or until soft.
5. Add garlic and cook for 1 more minute being careful not to burn the garlic.
6. Add tomatoes and spices and simmer for about 5 minutes.
7. Add broth and bring to a boil.
8. Reduce the heat to low and add the cooked lentils and zucchini. Cook about 4 minutes or until zucchini is tender.
9. Add in the cooked chicken
10. Stir in the cilantro or parsley, and the lemon peel.

It says it makes 12 1-cup servings.

This is a very chunky soup. Too much so for my taste. So before step 8 I take about 1/2 of the soup, place it in the blender or using a stick blender, and puree it smooth.

P.S. This is a very chunky soup. I don't like