Asian Chicken Salad

Makes 3 servings

Start to Finish: 20 minutes

Ingredients

• 2 14-1/2-ounce cans chicken broth
• 1 cup water
• 3/4 cup dried fine egg noodles
• 1 tablespoon soy sauce
• 1 teaspoon grated fresh ginger
• 1/8 teaspoon crushed red pepper
• 1 medium red sweet pepper, cut into 3/4-inch pieces
• 1 medium carrot, chopped
• 1/3 cup thinly sliced green onions
• 1 cup chopped cooked chicken or turkey (5 ounces)
• 1 cup fresh pea pods, halved crosswise, or 1/2 of a 6-ounce package frozen pea pods, thawed and halved crosswise.

 

Directions

1. In a large saucepan combine chicken broth, water, noodles, soy sauce, ginger, and crushed red pepper. Bring to boiling. Stir in the sweet pepper, carrot, and green onions. Return to boiling; reduce heat. Simmer, covered, for 4 to 6 minutes or until vegetables are crisp-tender and noodles are tender.
2. Stir in chicken and pea pods. Simmer, uncovered, for 1 to 2 minutes more or until pea pods are crisp-tender.

 

BAKED-UP BABY TURKEYS – Cornish Game Hens

Serves: 4

Check- Out the Ingredients List

 

2 Cornish Game Hens (AKA…Baby turkeys), rinsed with cool water and dried off with paper towels

 

Rub-a Dub-Dub Turkey Rub

1 Tablespoon Rosemary

1 Tablespoon Thyme

1 Tablespoon Tarragon

1 teaspoon Black Pepper

1 Teaspoon Sweet Paprika

2 teaspoons Kosher Salt

4 Tablespoons Olive Oil

 

Get It Together:

 

1 Roasting Pan sprayed with non- stick spray

1 Small Mixing Bowl

1 Pastry Brush

 

Let’s Get Cooking:

Preheat oven to 400 degrees.

 

1. Place Cornish game hens in roasting pan.
2. Combine the herbs, seasonings, and olive oil in small mixing bowl. Stir to blend.
3. Brush herb oil mixture evenly over both Cornish game hens, reserving about 2 tablespoons (divided equally) to pour inside the cavity of each hen.
4. Bake hens at 400 degrees for 20 minutes. Reduce heat to 300 degrees and bake for another 40 minutes, or until golden brown and juices run clear.
5. Remove from oven and let stand 10 minutes before cutting each hen in half to serve.

 

Extra Stuff:

 

Before serving, pour remaining pan juices onto each serving, garnish with some chopped flat leaf parsley, and a small bunch of green or red grapes.

BBQ Chicken Nachos

Serves 4 to 6

Ingredients

2 4-oz chicken breasts

1/4 cup BBQ sauce for brushing chicken, and additional for dressing nachos

4 cups corn tortilla chips

1 11-oz. can pinto beans, drained and rinsed

1 cup Monterey jack cheese, shredded

1/4 cup red onion, thinly sliced

1/2 cup fresh cilantro, chopped

salt and pepper, to taste

1/4 cup sour cream (optional)

Directions

1. Preheat oven to 350°F.
2. Season chicken breasts by brushing with BBQ sauce and sprinkling with salt and pepper.

*Make sure to discard the BBQ sauce that is used in this step – it is important not to cross contaminate the sauce.

1. Cook chicken by either grilling or baking until cooked through, approximately 20 minutes.
2. Cut or shred chicken into bite size pieces and set aside.
3. On an ungreased baking pan, layer the tortilla chips, chicken, beans, cheese, and onion.
4. Using a spoon, drizzle 2 tablespoons (or to taste) BBQ sauce over the nachos.
5. Bake nachos for 10-15 minutes, or until cheese is melted.
6. After removing nachos from oven, sprinkle fresh cilantro over nachos and serve (with optional sour cream).

 

Kid-friendly Kitchen Tip

This recipe can also be make using tofu, steak, or pork instead of chicken.

*When cooking with raw meat, always make sure to discuss food safety with the children in the kitchen.  Discuss the

Blueberry Chicken Pasta

Ingredients

1 pounds chicken, breast, boneless, skinless, trimmed of fat

8 ounce(s) pasta, whole-wheat, fusilli, or radiatore

3 tablespoon oil, olive, extra virgin

1 large shallot(s), thinly sliced

1/3 cup(s) broth, reduced-sodium chicken

1/3 cup(s) cheese, feta, crumbled

3 tablespoon lime juice

1 cup(s) blueberries

1 tablespoon thyme, fresh, chopped

1 teaspoon lime zest, freshly grated

1/4 teaspoon salt

Preparation

1. Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size strips.

 

2. Bring a large pot of water to a boil. Cook pasta until just tender, about 9 minutes or according to package directions. Drain. Place in a large bowl.

 

3. Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes.
4. Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.

Recipe Name: Baked Cajun Shrimp

Serving: 4
Preparation Time: 1 Hour 5 Minutes
Cooking Time: 10 Minutes

Ingredients:
1 pound(s) , Shrimp Peeled and Deveined
1 pinch , Cayenne Pepper
1 tablespoon(s) , Soy Sauce
1 tablespoon(s) , Honey
2 tablespoon(s) , Fresh Parsley Chopped
2 tablespoon(s) , Lemon Juice
2 tablespoon(s) , Cajun Seasoning
1/2 cup(s) , Olive Oil

Instructions:
Combine first seven ingredients in a 9″ x 13″ baking dish. Add shrimp and toss to coat. Refrigerate at least 1 hour. Preheat oven to 450 degrees. Bake until shrimp are cooking through, stirring occasionally, about 10 minutes.

Cheesy Meatloaf Bites

Ingredients

1 zucchini, chopped

1/2 cup onion, chopped

1/2 cup red bell pepper, chopped

1/2 cup baby carrots (about 8), chopped

1 large egg

1 garlic clove

1 tablespoon Worsteshire sauce

1 teaspoon Italian herbs

1/2 cup bread crumbs

1/2 cup cheddar cheese, white or orange, shredded

1 pound ground turkey

Preparation

1. Preheat the oven to 375 degrees.
2. Spray a nonstick mini muffin tin with vegetable oil cooking spray or grease with oil.
3. Place the zucchini, onions, bell peppers, carrots, and garlic clove into the food processor and pulse until everything is in tiny pieces.
4. Add the egg, worchestershire sauce, herbs, bread crumbs, cheese, and turkey. Pulse until everything is combined.
5. Place about a tablespoon of the meatloaf mixture in the muffin pans and pack down with a spoon.
6. Bake until the mini turkey loaves are cooked through or an instant-read thermometer inserted in the center registers 165 degrees F, about 20 minutes.

 

* This recipe can also be baked in a 9 x 5 inch loaf pan and baked for 50 minutes.

To Freeze: After baking, let bites come to room temperature, place in a ziploc bag, label and freeze up to 3 months. When ready, defrost over night in the fridge and place in a 300 degree oven for 5 minutes to reheat.

Chicken and Rice With Almonds and Dried Cherries

1 whole chicken, cut into 8 pieces (2 thighs, 2 drumsticks, 4 breast pieces), or 2 pounds mixed chicken pieces

Kosher salt and freshly ground black pepper

3 tablespoons butter

1 (2-inch) cinnamon stick

1 medium onion, chopped (about 1 cup)

1/2 cup slivered almonds

1/2 cup dried cherries

3 dried hot red chilies (such as chile de arbol)

2 cups basmati rice (or other long-grain rice), rinsed until water runs clear

2 2/3 cups low-sodium homemade or store bought chicken broth

1/2 cup chopped fresh cilantro leaves and fine stems

1/2 cup chopped fresh mint leaves

Hot sauce like harissa or mango pickle (optional)

Procedures

1

Season chicken generously with salt and pepper. Heat butter in a large pot or dutch oven over medium-high heat until foaming subsides, swirling pan gently. Add as much of the chicken as will comfortably fit in one layer, skin-side down. Cook until golden brown, about 4 minutes. Flip and brown on the other side, another 3 minutes. Set browned chicken pieces aside and, if necessary, repeat process with remaining chicken.

2

Remove all but 3 tablespoons of fat. Add cinnamon stick and cook until fragrant, about 10 seconds. Add onion and cook, stirring often to dislodge any browned bits, until lightly browned, 4 to 5 minutes. Add almonds and cook until lightly toasted, about 1 minute. Add dried cherries and dried red chilies and cook for 1 minute more, stirring often.

3

Stir in rice and cook until the grains turn a chalky white, about 1 minute. Add the broth, season with a 1/2 teaspoon of salt, and bring to a boil over high heat. Reduce heat to low, nestle the chicken pieces on top, cover, and cook until the rice is fluffy and the chicken pieces are fully cooked, 20 to 25 minutes.

4

Garnish chicken and rice with cilantro and mint. Serve with lemon and hot sauce of your choice.

Serves 4.

• 4 boneless, skinless chicken breast halves, about 1 1/2 pounds
• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 1 pound mushrooms, trimmed and quartered
• 2 garlic cloves, minced
• 1 can (14.5 ounces) stewed tomatoes
• 1/4 teaspoon dried oregano

Directions

1. Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.
2. Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
3. Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.

First published

1 tablespoon oil

1 egg, lightly beaten

½ cup ketchup

½ cup chicken stock

1 tablespoon honey

2 chicken breast fillets, sliced

1 small red onion, sliced

snow peas thinly sliced

rice stick noodles, cooked

¼ cup lemon juice

sea salt flakes

2 tablespoons chopped chives

Heat a wok or large frying pan over high heat until hot. Add half the oil and the egg and cook, swirling the wok or frying pan to distribute the egg, for 30 seconds. Remove egg from the heat. Roll the egg up into a tube and slice with a small, sharp knife. Place the tomato sauce, chicken stock and sugar in a bowl and mix well to combine. Set aside. Add the remaining oil and chicken to the wok and cook for 5 minutes or until golden. Add the onion and snow peas and cook for a further 1 minute. Add the noodles, sauce mixture, lemon juice, egg, and salt and stir until well combined. Top with the chives to serve. Serves

• 4 small chicken breasts
• 1 cup grated parmesan
• 1/2 cup bread crumbs
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 egg
• 1 tablespoon water
• 1/2 cup flour
• cooking oil spray
• 1 cup marinara sauce
• 8 slices provolone
• 8 slider buns

Notes:

makes 8 sliders

How to make it

1. Preheat oven to 425°F. Prepare a baking sheet by lining it with parchment paper or foil.
2. With a knife, slice chicken breasts in half widthwise. Set aside until needed.
3. On a plate, combine parmesan cheese, breadcrumbs, salt, oregano, and pepper. In a bowl, combine egg and water and whisk until combined. On another plate, place the flour.
4. To “bread” the chicken breast: Dip one chicken piece in the flour coating it completely. Next dip it in the egg wash and then the breadcrumb mixture. Press the breadcrumbs onto the chicken to fully coat. Place on the prepared baking sheet. Repeat with the remaining chicken pieces. Li

Chickpea-potato ragout

3 Tbs EVOO
1/3 Cup chorizo, skinned and diced 1/3 inch (approximately one link)
1 ¼ Cup Vidalia onion, medium dice (approx ½ medium onion)
3 cloves garlic, sliced thin
2 plum tomatoes, cored and diced 1/3 inch
1 Cup cooked chickpeas
¾ Cup cooked fingerling potatoes, diced 1/3 inch (about 6 small potatoes)
1 Cup chicken stock
2 Tbs halved black olives
2 Tbs quartered large green olives
1 Tbs slivered parsley

Christmas red and green Chicken Stir-Fry
Sesame oil and sesame seeds add a subtle, nutty flavor to this chicken and vegetable stir-fry.

Recipe courtesy of Great American Recipes.

Ingredients

1 tablespoon sesame oil

4 boneless, skinless chicken breast halves (about 5 ounces each), thinly sliced

1 teaspoon Chinese five-spice powder

2 cups fresh green beans

1 cup shredded carrots (about 2 medium)

1 red bell pepper, deseeded and cut into thin strips

1/2 cup teriyaki baste-and-glaze or stir-fry sauce

1 tablespoon sesame seeds
Prep Time: 20 minutes
Cooking Time: 15 minutes
Serves 4
Directions
1. Heat the oil in a large skillet over medium-high heat. Add the chicken to the skillet. Sprinkle the chicken with the five-spice powder. Cook the chicken, stirring, until golden brown and cooked through, 6 to 8 minutes. Transfer to a plate. Keep warm.

2. Add the beans, carrots and bell pepper to the skillet. Stir-fry until crisp-tender, 5 to 7 minutes.

3. Add the teriyaki sauce, sesame seeds and cooked chicken. Stir-fry until heated through and slightly thickened, 2 to 3 minutes longer. Serve immediately.

Per serving: 288 Cal.; 32g Protein; 8g Fat (2g saturated); 21g Carb.; 890mg Sodium; 78mg Chol.; 3g Fiber

Village Tips
*If fresh green beans are not available, frozen beans will work well in this recipe.

Deviled Chicken Drumsticks

Serves6 (main course)

Though they’re quite irresistible right out of the oven, these moist and juicy drumsticks (with a slight kick) are perfect picnic food, since they’re also terrific cold or at room temperature.

12 chicken drumsticks (2 1/2 to 3 lb total)

1/2 cup Dijon mustard

3/4 cup panko (Japanese bread crumbs)

3/4 cup grated Parmigiano-Reggiano (1 1/2oz)

3/4 teaspoon cayenne

3 tablespoons unsalted butter, melted

Preheat oven to 450°F with rack in upper third.

Pat chicken dry, then toss with mustard until evenly coated.

Stir together panko, cheese, cayenne, and 1/2 tsp each of salt and pepper. Drizzle with butter and toss.

Dredge each drumstick in crumb mixture to coat, then arrange, without crowding, in a buttered large 4-sided sheet pan. Roast until chicken is browned and cooked through, about 30 minutes. Serve warm or at room temperature.

Serves 4 or more

• 1 pound elbows, mini shells, mini ziti, or your favorite macaroni shape
• ¾ cup heavy cream
• 8 to 10 slices individually-wrapped yellow American cheese (yup, the plastic-wrapped kind — a better quality brand if you can find it, like Cabot’s)
• 1/4cup grated Parmigiano Reggiano
• 1/4cup full-fat grated cheddar or cheddar blend
• 8slices crispy bacon, roughly chopped (optional)

1. Cook pasta to al dente. Drain. Set aside.
2. Heat cream in same pasta pot over medium low heat. Remove plastic wrap from cheese and add to pot. Stir. Add remaining cheese and stir until melted.
3. Taste for desired cheesiness. If not cheesy enough, add another slice or two of American cheese. If too thick, add another splash of cream.
4. Return cooked pasta to pot and mix well with a gentle hand. Scoop into pasta bowls and serve with bacon sprinkled on top, if desired.

FRENCH DIP SANDWICHES
INGREDIENTS
• 1 lean beef roast (3 to 4 pounds)
• 1/2 cup light soy sauce
• 1 low-sodium beef bouillon cube
• 1 bay leaf
• 3 to 4 whole peppercorns
• 1 teaspoon dried crushed rosemary
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Hard rolls or French bread
SERVINGS 12
CATEGORY

Lower Fat
METHOD Slow Cooker
PREP 15 min.
COOK 600 min.
TOTAL 615 min.
DIRECTIONS
Remove and discard all visible fat from roast. Place in a 5-qt. slow cooker. Combine soy sauce, bouillon and spices; pour over roast. Add water to almost cover roast. Cover and cook over low heat 10-12 hours or until meat is very tender. Remove meat from broth; reserve broth. Shred meat with a fork. Serve on hard rolls or French bread slices with broth. Yield: 12 sandwiches.

NUTRITIONAL INFO
Nutrition Facts: 1/12 recipe (calculated w/o bread) equals 175 calories, 8 g fat (0 saturated fat), 69 mg cholesterol, 360 mg sodium, 1 g carbohydrate, 0 fiber, 25 g protein. Diabetic Exchanges: 3 lean meat.

Homemade Fresh Herb Pasta

Ingredients

2 cups flour

3 eggs

1/2 cup fresh herbs such as oregano, basil, parsley etc. finely chopped

1/2 teaspoon salt

1/2 teaspoon extra-virgin olive oil

Instructions

1. Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides Whisk together eggs and herbs and pour into the well.
2. Add salt and olive oil and slowly begin mixing until the flour begins to fall in from the sides. This will begin to form a dough ball. If the dough is too sticky, add a bit of flour. Too dry, add a teaspoon or more of water.
3. Knead the dough 5-7 minutes, cover and set aside to rest 20 minutes.

For hand–rolled pasta: Flatten a dough piece into a thick oval disk with your hands. Flour a cookie sheet to place finished pasta.

1. Place the oval dough disk on a floured work surface, and sprinkle with additional flour.
2. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it’s not sticking.
3. Cut into strips with a knife or pastry cutter or use small cookie cutters.
4. Cook immediately or allow it to dry completely and store in a sealed bag frozen for up to 1 month.

Homemade Teriyaki Sauce

1 cup Japanese shoyu (soy sauce)

1/2 cup dark brown sugar

1 cup Mirin

1/2 cup Sake

Procedures

Mix soy sauce, sugar, mirin, and sake together in a small saucepan. Bring mixture to a boil over medium-high heat, reduce to a simmer, and cook until thickened enough to coat a spoon, about 20 minutes. Remove from heat, let cool, and use immediately or store in an airtight container in the refrigerator.

Honey Glazed Chicken

Ingredients

3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon vegetable oil

Juice of one lime

2 garlic cloves, minced

½ teaspoon ground paprika

2 tablespoons fresh cilantro, chopped

1 pound skinless, boneless chicken strips

Directions

1. In a small bowl, combine ingredients all ingredients except chicken.
2. Pour marinade over chicken breasts and turn to coat. Cover, place in fridge and marinate for 1 hour. Soak wooden skewers in water for 15 minutes before using to keep from burning and charring.
3. Thread chicken strips on prepared skewers and broil on one side -45 minutes, turn over and broil the other side for 4-5 minutes or until juices run clear.

I  Heart Salmon

Naturally Gluten Free

4 servings

Ingredients

¼ cup extra virgin olive oil, plus more for the parchment paper

4- 6-8 ounce salmon fillets, skin removed

Salt and freshly ground black pepper

1 medium carrot, cut into thin strips

2 green onions, chopped

1 small zucchini, cut into rounds

½ cup cherry or grape tomatoes cut in half

2 tablespoons fresh parsley, chopped

Instructions

Preheat oven to 375°F. Cut four 14-inch-wide pieces of parchment paper and fold each in half lengthwise. Cut out a wide curve from each piece of parchment, so when it is unfolded you have a heart shape about 12 inches wide.

1. Brush each piece of parchment with oil. Place a salmon fillet on the bottom half of each heart and season the fillet with salt and pepper to taste.
2. Mix the carrot, green onion, zucchini, tomatoes and parsley in a medium bowl. Season lightly with salt and pepper.
3. Divide the vegetables evenly over the top of each fillet. Drizzle 1 tablespoon of olive oil over each. Fold the top half of each heart down, and crimp the edges tightly to seal.
4. Place the parchment hearts on 2 baking sheets. Bake until the parchment is lightly browned, about 12 minutes for medium-rare salmon.

Serve/ Store

• Place each parchment heart on dinner plate and serve immediately. Let everyone pierce open their parchment hearts with scissors, being careful of any escaping steam. A delicious surprise for dinner!
• Store for up to 3 days in fridge. Great to use in salads and scrambled eggs.

 

Italian Parmesan Polenta –

Ingredients

4½ cups water

½ teaspoon salt

1 cup polenta (not the instant variety)

Whole milk, as needed or additional water

6 tablespoons unsalted butter

¾ cup grated Parmesan

Kebabs with Secret-Formula Steak Sauce

Number of Servings: 4

Prep time: 30 minutes

Cook time: 15 minutes

Ingredients:

2 tablespoons (30 ml) steak sauce

2 tablespoons (30 ml) barbecue sauce

2 tablespoons (30 ml) ketchup

1 small onion

3/4 pound (12 ounce) (340 grams) beef sirloin cubes

8 whole button mushrooms

1 green bell pepper

8 cherry tomatoes

Pinch of salt

Pinch of ground black pepper

3 tablespoons (45 ml) extra-virgin olive oil

Instructions:
1.        Preheat the oven to 450˚ (245C).
2.        Line a baking sheet with aluminum foil and place a wire rack over the foil.
3.        Pour the steak sauce, barbecue sauce, and ketchup into a small bowl and stir together.
4.        Cut the onion in half with a serrated knife. Cut each onion half into quarters.
5.        Wash the mushrooms gently under cold water. Pull the stems off the mushrooms.
6.        Slice off the top of the bell pepper, pull out the seeds and throw the seeds away.
7.        Cut the pepper into 1-inch squares.
8.        Thread 4 pieces of beef, 2 tomatoes, 2 mushroom caps, 3 pieces of green pepper, and 2 pieces of onion onto each skewer. Mix the meat between the vegetables.
9.        Place the skewers on the baking rack.
10.         Sprinkle each skewer with salt and pepper. Drizzle each skewer with a little olive oil.
11.        [adult]Cook the skewers about 10-15 minutes or until the meat is fully cooked.
12.        Serve the kabobs with the steak sauce.

 

 

Fun Meatball Kabobs

With the Fourth of July coming many families will be cooking out or picnicking. Rather then bratwurst and hamburgers why not try something new? A kabob would be a healthy choice and are a favorite grilling choice, in the summer for everyone. They are excellent for grilling and picnics. Definitely a much better option then the usual hot dogs. Not only are they healthy but they are fun to make. If you are kids are starting to get bored this summer here’s a recipe for Meatball Kabobs that the kids can make, and the whole family can enjoy.

A simple list of what you will need:

One bag of pre-cooked meatballs.

A green pepper sliced in chunks.

One onion sliced in chunks.

One sliced carrot.

One can chunked Pineapple or one fresh pineapple. If you buy the canned version make sure it’s well drained before putting on skewer.

8 whole mushrooms.

Charcoal and charcoal lighter for the grill

8 8-inch skewers. Any size skewer will work but 6 inch is the perfect size for a meal and will also allow heat more easily in between the items on your skewer without worrying about packing the skewer too tight.

Add some of your items if you would like. The ideas are endless for kabob making. Some other items you might enjoy are watermelon, celery, tomatoes, cantaloupe, or honeydew.

Light the grill with the charcoal and lighter fluid. Let it burn for about 5 minutes.

While the coals are burning have each child make their kabob. They can put the variety of items on their skewer or just pick their favorites. A good pattern is meatball, carrot, onion, pineapple, and then start again with meatball until the skewer is almost full. Don’t pack the veggies too tight, which will allow the heat to balanced. Use a whole mushroom for the tip of the skewer to keep all the other items on the skewer while cooking. Add a couple dashes of Teriyaki sauce or another favorite sauce. This particular kabob does not need any spice seasoning since a sauce is being used.

Put the kabobs on the grill and turn them (grown ups only at the grill!} every 3 minutes depending on the heat of your grill and how the kabobs look to you. After 2 turns each for each kabob they should be done. If not, leave them on a couple minutes and put them on a platter.

You now have a delectable and healthy dinner that the kids can enjoy and be proud of. You also have enough items left over for another entertaining family kabob dinner.

 

Meatball Subs

1 tablespoon olive oil

1 brown onion, chopped

1 clove garlic, crushed

350g beef mince

2 tablespoons tomato sauce (ketchup)

sea salt and cracked black pepper

4 coral lettuce leaves

4 small dinner rolls, halved

2 tablespoons tomato chutney or tomato sauce

Heat 2 teaspoons olive oil in a non-stick frying pan over medium heat. Add the onion and garlic cook for 2–3 minutes or until softened. Allow to cool, place in a bowl with the mince, tomato sauce, salt and pepper and mix well to combine. Roll teaspoonfuls of the mixture into balls and place on a baking tray lined with non-stick baking paper. Heat the remaining oil in a large non-stick frying pan over medium heat, add the meatballs and cook for 5–6 minutes or until cooked through. Place a lettuce leaf and 2 meatballs in each roll and serve with the tomato chutney. Serve

mini beef meatloaves with mash
• 1 tablespoon olive oil
• 1 large brown onion, finely chopped
• 3 cloves garlic, crushed
• 1 cup (70g) fresh breadcrumbs
• ¼ cup (60ml) milk
• ¼ cup thyme leaves, chopped
• ¼ cup (70g) tomato paste
• ¼ cup (60ml) Worcestershire sauce
• 1 teaspoon hot English mustard
• 1 egg
• 600g beef mince
• ½ cup (75g) finely grated carrot
• sea salt and cracked black pepper
• 4 cups (800g) mashed potato
Preheat oven to 180°C (350°F). Heat the oil in a non-stick frying pan over medium heat. Add the onion and garlic and cook for 5–7 minutes or until softened. Allow to cool completely.Place the breadcrumbs and milk in a bowl and set aside for 5 minutes or until the milk is absorbed. Add the onion mixture, thyme, tomato paste, Worcestershire sauce, mustard, egg, beef, carrot, salt and pepper and mix well to combine. Press the mixture into 6 x ¾ cup-capacity (180ml) lightly greased muffin tins. Bake for 20 minutes or until just cooked through. Top each meatloaf with mashed potato. Preheat grill (broiler) to high and grill (broil) the meatloaves for 8–10 minutes or until golden. Serve with tomato chutney, if desired. Makes 6.

Tips: When lining the tin with prosciutto, bacon or other cured meats, it’s important to cover the base and sides of the tin completely by overlapping the slices. This will ensure the meatloaf is covered and keeps it succulent as it cooks. It also adds an extra depth of flavour and colour to the meatloaf. You can use pancetta, prosciutto, bacon or speck to line the tins. When spooning the meatloaf mixture into the prepared tins, be sure to use the back of a spoon to press the meat down firmly. This will help your meatloaf to hold its shape and will give it an even texture.
To Freeze: Keep meatloaf in air-tight containers in the refrigerator for up to three days. To freeze, simply slice the cooked meatloaf and place between sheets of non-stick baking paper in air-tight containers. You can freeze meatloaf for up to three months. Simply defrost in the fridge overnight before reheating.
.

mini spinach pies

• 4 sheets store-bought filo pastry
• melted butter, for brushing
• 50g unsalted butter
• 50g English spinach, trimmed
• ¼ cup (40g) pine nuts
• 1 tablespoon lemon zest
• sea salt and cracked black pepper
• 150g feta, crumbled

Preheat oven to 180°C (355ºF). Layer the filo sheets, brushing with butter between each layer. Cut the sheet into 6 pieces and press into 6 x ½ cup-capacity (125ml) lightly greased muffin tins. Bake for 6–8 minutes or until crispy and golden. Set aside.

Heat a large non-stick frying pan over medium heat. Add the butter, spinach, pine nuts, lemon zest, salt and pepper and cook for 3–4 minutes or until the spinach is just wilted. Spoon the spinach mixture into the filo cups and top with feta to serve. Makes 8

Mini Turkey Pot Pies
Makes 12

Ingredients

1 tablespoon extra-virgin olive oil
1 package puff pastry (2 sheets), thawed
1 shallot, diced
2 carrots, trimmed, scrubbed, and diced
2 stalks celery, diced
1 clove garlic, minced
4 ounces baby bella mushrooms, diced
2-4 sprigs fresh thyme, leaves removed and finely chopped
1-2 sprigs fresh rosemary, leaves removed and finely chopped
kosher salt & freshly ground black pepper, to taste
2 tablespoons flour
1 tablespoon butter
2 cups chicken stock
2 cups leftover roast turkey or chicken, diced
1 cup leftover cooked potatoes, diced

Instructions

Preheat oven to 350°F.

1. Heat oil in a large, nonstick pan over moderate heat. Sauté the shallot, carrots, celery, garlic and mushrooms, seasoned with salt and pepper, until soft. Add herbs, flour and butter and let cook, stirring occasionally, until the butter has melted and the flour has cooked a little bit (about 2 minutes).
2. Add stock and let it cook for a few minutes to thicken, stirring occasionally. Stir in meat and potatoes, season again with salt and pepper, and remove from heat.
3. Cut each sheet of puff pastry into 6 equal rectangles (this will give you 12 total). Press each piece of pastry into one cup of a muffin tin, making sure to flatten the bottom and leave the edges hanging out.

Portion the pot pie filling into each of the prepared muffin cups. I found that using an ice cream scoop gave me perfect portions for each cup. Bake until the pastry has puffed and the edges are golden, around 20 minutes.

miniature burger and topped with an incredibly simple but gorgeous Russian dressing. We’ll call them Burger nutshells.

The method for this, in a nutshell (now you get it), couldn’t be simpler:
Bake 6 medium potatoes, halve them and scoop out the fluffy, hot potato. Brush the skins all over with olive oil then season well.

Use clean hands to mix 400g minced beef, a finely chopped red onion, salt and some chopped parsley before dividing into 12 equal balls.
Wet your hands and roll them into burger-shaped patties. Place sliders inside the oiled potato skins, and cook in the heated oven – they will take three minutes, so watch closely. You can of course use a normal indoor oven for this – at its highest setting if possible.

For the Russian dressing – mix equal parts of Hellmann’s Real Mayonnaise and Hellmann’s Ketchup, add a chop a red onion and a red chilli, and that’s ready to be spooned on top of the sliders when they’re cooked. The dressing keeps the burger super-juicy and adds a lovely background without losing the texture or flavor of the me

Mushrooms are veggies are loaded with nutrition!  Many people think that they are less nutritious that some of the brightly colored fruits and veggies.  Mushrooms are definitely one of the most nutritious white vegetables and that is why we have created some yummy kid-friendly recipes for you to share with your kids!

• Mushrooms are the only fruit or vegetable that contains Vitamin D.  Like humans, mushrooms produce it when in the sunlight.
• White button mushrooms may promote immune function by increasing the production of antiviral proteins and also boosting immune system cells.
• Crimini and Portobello mushrooms are packed with antioxidants which help fight free radicals in the body.

Provencal Couscous with Roasted Veggies

Adapted from Ina Garten’s, Barefoot in Paris Cookbook

Ingredients

1 cup diced butternut squash
1 large onion, diced
1 zucchini, diced
2 large carrots, diced
Olive oil
Kosher salt and Freshly ground pepper
1 cup chicken stock
3/4 cup couscous
1/4 tsp. ground cumin
Pinch of saffron threads
2 tablespoons fresh parsley, torn into pieces

Instructions

Preheat the oven to 375 degrees.

1. Toss the vegetables with a splash of olive oil; spread in a single layer on a foil-lined rimmed baking sheet and season with salt and pepper. Roast for about 30 minutes or until the vegetables are tender but not soft (test with the tip of a paring knife). When the vegetables are done, transfer them to a large bowl; add parsley.
2. In a small saucepan, add the chicken stock, cumin and saffron, plus a pinch of salt and freshly ground pepper.
3. Bring to a boil; stir in couscous. Cover pan and take off the heat; let sit for about 5 minutes until the broth is absorbed. Fluff the couscous with a fork.
4. Add couscous to vegetables and toss gently to combine. Season with salt and pepper to taste.

 

To serve: Serve hot, warm or room temperature…or cold! Super as a vegetarian main dish or serve alongside, salmon or chicken.

To Store: Store refrigerated in a covered container for up to 1 week. Great for lunches!

Quinoa and Black Beans

Makes 6 servings /Naturally Gluten Free / Vegan

Ingredients

1 cup quinoa, cooked

1 can black beans, rinsed and drained

1 onion, chopped

2 garlic cloves, minced

2 cups of frozen or fresh corn

1 teaspoon cumin,

Salt and pepper to taste

1 avocado, diced

Handful of grape tomatoes, sliced in half

Instructions

1. Sauté onion in a teaspoon of olive oil until lightly browned. Add garlic and cook 1-2 minutes more being very careful not to brown.
2. Stir in corn cumin, slat and pepper to taste.
3. Combine sautéed ingredients and quinoa in a large bowl. Carefully fold in avocado and tomatoes.

 

Serve warm or room temperature or roll-up in a multi grain or spinach tortilla

SKILLET LASAGNE

Ingredients
• 1 lb burger
• 1 jar spaghetti sauce (I like “Ragu- Mushroom, Green Pepper”)
• 1 16oz tub of lowfat cottage cheese
• grated parmesian cheese
• 1 1/2 cup grated mozzerella
• 1 lb package of pasta (I like rotini, but any variety of short pasta will do)
• 1 Tbsp salt
• 5 quarts water

Directions
1. Add salt to water in and 8 qt pot, bring to a boil on high heat, cook until tender, drain
2. Once water is on the stove, brown burger in large skillet, drain fat
3. On med-high heat, in same skillet, add sauce to meat
4. Heat, stirring frequently
5. Once hot, add cottage cheese, sprinkle with a generous amount of parmesian
6. Add pasta to mixture, continue stirring over medium heat until heated through
7. Turn off heat, cover with grated mozzerella, let stand until melted
8. Serve and Enjoy

Skillet Pizza Casserole Recipe Rating:

A new way to savor everybody’s favorite Friday night dinner—pizza in casserole form! Meal Round-Out: Toss together a quick Caesar salad—Romaine lettuce, Caesar dressing and crunchy croutons—to make this a meal.
• 1 1/2 pounds lean ground beef
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1 (10-ounce) package refrigerated pizza dough
• 1 tablespoon grated Parmesan cheese

Preparation Time: 15 minutes
Baking Time: 15 minutes
Serves 6

1. Preheat oven to 425F. Cook ground beef in a large ovenproof or cast-iron skillet over medium-high heat, stirring frequently, until brown and crumbly. Drain well; return beef to skillet.

2. Add marinara sauce to beef in skillet; mix well. Sprinkle mozzarella over top.

3. Unroll pizza dough. Spread dough over top of beef mixture and mozzarella in skillet; trim with scissors to fit dough just inside skillet. Discard excess dough.

4. Sprinkle top of dough with Parmesan. Place skillet in oven and bake casserole until crust is browned, about 15 minutes. Remove skillet from oven; let stand for about 5 minutes. Cut into wedges.

Makes 4 servings
Start to Finish: 30 minutes
Ingredients
1 1- to 1.5-ounce envelope fajita seasoning mix
1/2 cup water
2 tablespoons cooking oil
12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
Nonstick cooking spray
1 medium yellow or green sweet pepper, cut into squares
1 small zucchini, bias sliced
1/2 small onion, cut into thin wedges
2/3 cup salsa
1 teaspoon chili powder
1/2 cup frozen whole kernel corn
1/2 cup cooked or canned black beans, rinsed and drained
8 8-inch flour tortillas (optional)
6 cups mixed greens (optional)
1/2 cup shredded reduced-fat co-jack cheese (optional)

Directions
1. For marinade, combine the fajita mix, water, and oil in a medium mixing bowl. Add chicken to marinade; stir to coat. Let stand at room temperature for 15 minutes.
2. Spray a wok or large skillet with nonstick cooking spray. Preheat over medium heat. Add sweet pepper, zucchini, and onion; stir-fry for 2 to 3 minutes or until crisp-tender. Remove from wok.
3. Drain chicken; discard marinade. Add chicken to wok. (Add additional tablespoon cooking oil to wok during cooking, if necessary, to prevent sticking.) Cook and stir for 4 to 5 minutes or until no longer pink. Return vegetables to wok. Stir together salsa and chili powder. Add salsa mixture, corn, and beans to wok. Cook and stir for 1 to 2 minutes more or until heated through.
4. If desired, serve with warm tortillas and cheese. To warm the tortillas, wrap in microwave-safe paper towels; microwave on 100 percent power (high) for 30 seconds. Or serve atop a bed of mixed greens. Makes 4 servings.
Menu Suggestion: Make it a meal with cantaloupe or kiwi slices, breadsticks, and iced tea.

Summer Breeze Ribs

Source: Better Homes and Gardens
http://www.bhg.com

Makes 6 servings
Prep: 20 minutes
Grill: 1 hour 15 minutes
Ingredients
1/4 cup packed brown sugar
2 teaspoons seasoned salt
2 teaspoons chili powder
4 pounds pork loin back ribs or pork spareribs
1/4 cup yellow mustard
4 cups hickory or fruitwood chips
1/4 cup bottled barbecue sauce
Bottled barbecue sauce

Directions
1. In a small bowl combine brown sugar, seasoned salt, and chili powder. Brush ribs with mustard. Sprinkle brown sugar mixture onto ribs. Cover and refrigerate for 6 to 24 hours.
2. At least 1 hour before grilling, soak wood chips in enough water to cover. Drain.
3. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above the pan. Sprinkle some of the drained wood chips over the coals. Pour 1 inch of water into the drip pan. Place ribs, meaty side up, on grill rack over drip pan but not over coals, or use a rib rack placed over the drip pan. Cover and grill for 1-1/4 to 1-1/2 hours or until ribs are tender, adding more coals and wood chips as necessary.
4. Brush with the 1/4 cup barbecue sauce. Grill ribs for 5 minutes more. Serve with additional bottled barbecue sauce. Makes 6 servings.

Recipe Name: Barbecue Grilled Steak Wraps
Servings: 8 Preparation Time: 10 Minutes Cooking Time: 6 Minutes
• 1 pound(s) , Beef Sirloin Steak
• 1 medium , Onion Sliced
• 2 medium , Bell Peppers Red or Green
• 1 cup(s) , Barbecue Sauce
• 8 medium , Flour Tortillas
Instructions:
Place steak and vegetables on greased grill over medium-hot coals. Grill steak 5 to 6 minutes on each side or until cooked through and vegetables 4 to 5 minutes on each side, brushing each frequently with barbecue sauce. Slice steak and vegetables into thin strips. Divide filling among tortillas; roll up. Serve with additional barbecue sauce, if desired.

Ingredients

3  largesweet potatoes

2 chicken breasts, shredded

2 cups spinach, raw

2 teaspoons garlic powder

2 teaspoons Italian seasoning

1 cup cup cheese, mozzarella, whole milk

Directions

Preheat oven to 400 degrees F.

Wash potatoes well and bake for 45 minutes – 1 hour or until soft and a fork can prick through the middle.

Cut in half and scrape the inside out and set aside.

Drizzle skins with olive oil and bake for 10 more minutes or until skins are crispy.

In the meantime, shred cooked chicken breast, chop spinach, and add remaining ingredients.  Mix.

Mix chicken mixture together with sweet potatoes.

When  the skins are done baking, fill each skin with the chicken/sweet potato mixture.

Top with shredded mozzarella and bake until cheese is melted and bubbly.

Thai Shrimp Lettuce Wraps

 Ingredients

• 2 Tbsp. extra virgin olive oil
• 1 pound shrimp, peeled, deveined and chopped
• 1 each red bell pepper, chopped fine
• 4 scallions, chopped fine
• 1 Tbsp. Tabasco sauce
• 1 lime, juiced
• 1 Tbsp. soy sauce
• 1 tsp. rice vinegar
• 1 cup rice noodles, chopped
• 1/2 cup shredded carrots
• 1 head Bibb lettuce leaves

Directions

1. Heat oil in a sauté pan.
2. Add shrimp to oil and cook for 2 minutes. Then add peppers and scallions. Cook until peppers are al dente or just beginning to soften.
3. Add remaining ingredients (not lettuce leaves). Toss for two minutes and then remove from the stove.
4. Place mixture in a serving dish and lettuce leaves on the side.
5. To eat take a piece of lettuce and place it on your plate. Add desired amount of filling and fold into a little package

Tortellini with Roasted Root Vegetables

Rating: 5

Yield: 4 to 6 servings

Ingredients

• 3 medium beets
• 3 medium carrots
• 3 medium parsnips
• 1 tablespoon extra virgin oilve oil
• 1/2 teaspoon kosher salt
• 11/4 teaspoon ground pepper
• 3 tablespoons grated Parmegiano Reggiano
• 1 tablespoon unsalted butter
• 1/2 tablespoon fresh thyme
• pinch of salt
• 1 pound fresh cheese tortellini

Instructions

1. Preheat oven to 425°F.
2. Peel and cut beets, carrots, and parsnips into bite sized cubes or slices. Place on a baking sheet and toss with olive oil, kosher salt, and pepper. Place in oven and roast for 30 to 40 minutes until fork tender.
3. In a large bowl, combine parmesan cheese, butter, thyme , and salt; set aside until needed.
4. Bring a large pot of water to boil. Add tortellini and boil according to package directions. When cooked, strain the tortellini from the water; reserve 1 tablespoon of pasta water. Add pasta and reserved water to the cheese and toss to coat. Gently fold in the roasted vegetables. Taste and add any additional salt or pepper if needed. Serve.

Recipe Name: Tuna Zucchini Patties
Servings: 3 Preparation Time: 5 Minutes Cooking Time: 6 Minutes
o 1/2 small , Zucchini
o 2 large , Eggs
o 1 tablespoon(s) , Onion Minced
o 1/3 cup(s) , Bread Crumbs
o 1 tablespoon(s) , Parsley
o 1/2 teaspoon(s) , Dill
o 1/8 teaspoon(s) , Pepper
o 1 can(s) , Tuna
o 1 medium , Tomato Sliced
Instructions:
Preheat broiler. Shred zucchini (1/2 cup). In medium bowl, beat eggs. Add remaining ingredients, except tuna. Drain and flake tuna, then stir well into other ingredients. Shape into 3 patties. Broil 4″ from heat for 3 minutes. Turn carefully and broil 3 more minutes or until golden brown. Top with tomato slice if desired. Makes 3 servings. 187 calories, 5 g fat, 157 mg sodium.

Here’s how to make any veggie burger, without a recipe:
1. Gather your ingredients. I usually rely on a can of beans — but you can measure out 2 cups of cooked-from-scratch beans if you have them. For every 2 cups, you’ll want one egg (or not, if you’re vegan), and 1/2 cup of breadcrumbs or oats, which are hiding from the photo above.
I also like to use about half a cup of cooked grains, like sturdy brown rice or farro. Then go crazy with the other stuff: I always include a bunch of chopped alliums (here, a large shallot) and spices (smoked paprika and cumin). I added tahini and sesame seeds, too — but you can use walnuts, or other nut butters, or sturdy herbs like oregano and rosemary (more delicate ones, like parsley, get lost).

2. In a food processor, pulse your beans, alliums, and spices until they make a coarse mixture — you want to get your alliums in small pieces and start breaking down your beans before you add your liquids and binders.

3. Add your egg if you’re using it, plus other “wet” ingredients — like tahini — and pulse a few times. If you’re using cooked grains or seeds, both of which I did here, pulse them in just until they’re integrated into the mixture — you don’t want your rice to get gummy.
This is also where I should have included half a cup of breadcrumbs. I didn’t, then tried unsuccessfully to fry my first burger, which crumbled. Our test kitchen managerAllison saved the day, calming me down and mixing in some crumbs, which turned my patties from “just holding together at the seams” to “stable and fry-able.” You can use breadcrumbs and ground-up oats interchangeably, but I prefer the former.

4. Form your burgers into patties — one can of beans will get you four to five burgers, depending on size — and place them on a parchment-lined baking sheet. Keep in mind the size of your buns when you’re forming them, so the burgers don’t dwarf their vessels, or hide inside of them.
See how much more wet and fragile these burgers on the baking sheet look than the sturdy burgers in the pan below? That’s the power of breadcrumbs. (As in all things, please do as I say, not as I do.)
Note: If you’re going to pan-fry your burgers, fry off a tiny little test patty — this will help you to be sure that your burgers won’t crumble, and will give you a better sense of their flavor, without having to eat raw eggs (or alliums).

5. Fry or bake your burgers. I like to pan-fry, because it will consistently give you a better flavor and better texture (thank you, Maillard reaction!), and there’s less risk of drying them out. If they’re delicate, though, baking can be a better bet, because you won’t risk them breaking when you flip ’em.
If you choose to fry, heat a skillet over medium-high heat and get yourself a good layer of olive oil in there — you want more than a “thin coating.” Fry them until the bottoms are brown and you’re confident in your ability to flip, about 5 minutes. The other side should take just as long.
If you choose to bake, do so in a 350° F oven for 30 to 35 minutes.

6. Serve them up with great fanfare! I like fried burgers on an untoasted bun; the squish and crisp contrast nicely. Add whatever condiments you like, but I suggest something nontraditional like spiced labneh (what I used here), or even pesto, or aioli. Ketchup will work for, say, a smoky black bean burger, but if your patty is nontraditional, your condiments should be allowed the same liberties. Lettuce, as always, is a good choice. Tomatoes, when in season. Pickled red onions. Lay it all on there.
And then, if your veggie burger happens to look like a fish filet sandwich, make lots of jokes about it before taking your first bite. And then your second. And then your third and fourth and so on, in rapid succession, until your plate is just crumbs and swipes of condiments and joy.

Veggie Chicken Nuggets

Instructions
1 can garbanzo beans (chickpeas), drained
Mash into bowl. I use a pastry blender.
In a food processor, I put
1/2 onion
Parsley (from my kitchen window…mmmm)
1 clove garlic
Blend the onion mix with the mashed beans:
Then in separate bowl combine:
1 egg
1 tsp cumin
1 tsp salt
1 dash pepper
1 tsp lemon juice
1 tsp baking powder
1 TBL olive oil
Mix with bean dip, and slowly pour in 1 cup bread crumbs. Mix enough bread crumbs until your dough is not too sticky to shape

Caramelized Baked Chicken

Contributed By: wahmmy
A MOPS cookbook from a friend
This is very easy and really good.
Ingredients
3 pounds Chicken wings (but I use 1.5 pounds of chicken tenderloins and halve all these other ingredients)
2 tbsp. Olive oil
1/2 cup Soy sauce
2 tbsp. Ketchup
1 cup Honey
1 clove Garlic, minced (I use a smaller clove when halving the recipe)
Salt and pepper to taste
Preparation
Grease 9×13 pan (I use an 8×8 for the smaller portion) and preheat oven to 375 degrees. Place chicken in bottom of dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. Bake for one hour, or until sauce is caramelized and chicken is cooked.
Cook’s Notes
(It takes about 45 minutes for the chicken tenderloins in a smaller amount.)

Asian Turkey Meatballs

Makes 8 servings

Ingredients

1 1/2 lbs. ground turkey

1 egg

1/2 cup chopped cilantro

1/4 cup finely chopped scallions

2 cloves garlic, minced

1 tablespoon fresh ginger, finely chopped

2 teaspoons sesame oil

2 teaspoon soy sauce

1/2 teaspoon pepper

2 teaspoons cornstarch

For Dipping Sauce

1/2 cup soy sauce

1/2 cup rice vinegar

1/2 teaspoon sesame oil

Instructions

Preheat oven to 400 degrees. Line a cookie sheet with foil and set aside until ready to use.

1. In a large bowl, gently mix together chicken, egg, cilantro, scallions, garlic, ginger, sesame oil, soy sauce, pepper, and cornstarch.
2. Roll into 1 to 1 1/2 inch balls.  Place evenly on cookie sheet, and bake until golden and cooked through, about 15 minutes.
3. Meanwhile, in a small bowl mix together soy sauce, rice vinegar and sesame oil for dipping sauce.

 

Serve hot or room temperature.

Recipe Name: Bacon Cheeseburger Pizza

Servings: 4 Preparation Time: 15 Minutes Cooking Time: 10 Minutes
• 1/2 pound(s) , Ground Beef
• 1 small , Onion Chopped
• 1 large , Pre baked Italian Bread Shell Crust
• 8 ounces , Pizza Sauce
• 6 slice(s) , Bacon Cooked and Crumbled
• 20 slice(s) , Dill Pickles
• 2 cup(s) , Mozzarella Cheese Shredded
• 2 cup(s) , Cheddar Cheese Shredded
• 1 teaspoon(s) , Italian Seasoning

Instructions:
In a skillet, cook beef and onion until meat is no longer pink and drain then set aside. Place crust on an ungreased 12-inch pizza pan. Spread sauce, top with beef mixture, bacon, pickles and cheeses; sprinkle with seasonings. Bake at 450 for 10 minutes or until cheeses have melted. Cut into slices and serve.

Basil-Chicken Burgers

Makes 4 servings

Ingredients

1 pound uncooked ground chicken

1/4 cup fresh basil, torn or cut

1/4 cup fine dry bread crumbs

1 tablespoon Worcestershire sauce

Big pinch slat salt

Freshly ground black pepper, to taste

8 hamburger buns, split and toasted

Desired toppers (such as lettuce leaves, sliced tomato, or sliced onion) (optional)

Instructions – Let’s Make Burgers

1. In a large bowl combine ground chicken, basil, bread crumbs, Worcestershire sauce, salt, and pepper. Shape chicken mixture into four 1/2-inch-thick patties. (The mixture may be sticky. If necessary, wet hands to shape patties.)
2. Place patties on the rack of the grill directly over medium heat. Grill or cook for 10 to 13 minutes or until meat is done turning once halfway through grilling.
3. Serve patties on toasted bread or in rolls or buns with desired toppers.

Bean Burgers and Mango Relish

1 mango

1 red bell pepper, organic

1 Tbs fresh lime juice (1/2 lime)

1 Tbs cilantro, chopped

1 serrano pepper, optional

Dice a mango into cubes and place in a bowl.

Cut the bell pepper into strips then dice. Add to the mango.

De-seed and dice the serrano and place in the bowl.

Chop the cilantro and add to the bowl with the mango.

Add lime juice and stir. Simple, fresh and amazingly good on pretty much anything.

Recipe Name: Broiled Chicken Fajitas
Servings: 2 Preparation Time: 45 Minutes Cooking Time: 20 Minutes
o 1/2 pound(s) , Boneless Skinless Chicken Breasts
o 1 tablespoon(s) , Lemon Juice
o 1/2 teaspoon(s) , Garlic Powder
o 1/2 teaspoon(s) , Seasoned Salt
o 1/4 teaspoon(s) , Oregano
o 1/4 teaspoon(s) , Pepper
o 1 tablespoon(s) , Vegetable Oil
o 1/2 cup(s) , Green Pepper Strips
o 1/2 cup(s) , Onion Wedges Thin
o 1/2 cup(s) , Tomato Wedges
o 1/4 cup(s) , Mild Picante Sauce
Instructions:
In Bowl Combine First 7 Ingredients & 1 1/2 t. Oil. Cover & Refrigerate 2 To 8 Hours. Broil Chicken Until No Longer Pink in The Center. Meanwhile in A Large Skillet Sauté Green Peppers & Onions in Remaining Oil Until Crisp-Tender. Add Tomatoes & Sauté 1 Min. Stir in Picante Sauce & Heat Through. Cut Chicken Into Thin Strips& Top With Vegetables. Serve With Four Hot Corn Tortillas.

Recipe Name: Cheese Manicotti Florentine
Servings: 4 Preparation Time: 15 Minutes Cooking Time: 45 Minutes
o 16 whole , manicotti noodles
o 1 pound(s) , ricotta cheese
o 1/2 pound(s) , mozarella cheese
o 1 cup(s) , parmesan cheese
o 2 whole , eggs beaten
o 1 tablespoon(s) , chopped parsely
o 1/2 teaspoon(s) , salt
o 1/4 teaspoon(s) , pepper
o 1/8 teaspoon(s) , nutmeg
o 2 cup(s) , spaghetti sauce
o 1 whole , small onion
o 1/2 pound(s) , mushrooms
o 1/2 pound(s) , spinach
Instructions:
Preheat oven to 350 degrees.
Saute chopped onions and mushrooms until tender. Steam chopped spinach until wilted (or use thawed frozen spinach). Combine ricotta, mozzarella, 3/4 cup of the Parmesan, eggs, parsley, spices. Add spinach and 3/4 of saute to mixture. Fill uncooked manicotti shells; place filled shells in a single layer in a greased 13×9 baking pan. Add remaining saute to spaghetti sauce. Cover manicotti with sauce. Sprinkle with remaining Parmesan. Bake for 35 minutes

Chia Meatballs

Makes 6 Servings

Meatballs are one of those recipes we turn to all the time when our kids say, “I’m hungry!!” They’re nutritious, filling, and easy to make when we’re busy but still craving something homemade.

1 pound lean ground beef (90% lean or higher)

1 large egg, beaten

1 medium carrot, grated (about 1/2 cup)

2 tablespoons chia seeds

1/2 cup packed basil leaves, roughly chopped (about 1/4 cup)

1/4 cup grated Parmesan cheese

2 green onions, white and light green parts, finely chopped (about 1/4 cup)

1 medium clove garlic, minced

1/2 teaspoon kosher salt

1/4 teaspoon pepper

One 24-ounce jar pasta sauce

1. Preheat the oven to 400°F. Line a large baking sheet with aluminum foil. Spray with nonstick cooking spray and set aside.
2. Place the ground beef, egg, carrot, chia seeds, basil, Parmesan cheese, onions, garlic, salt and pepper in a large bowl and mix until just combined. Shape the meat mixture into twenty-four 1½-inch balls. Place on the prepared baking sheet and cook until lightly browned, 10 minutes.
3. Meanwhile, place the pasta sauce in a large saucepan over medium heat. Cover and bring to a simmer. When the meatballs come out of the oven, add them to the sauce, reduce the heat and simmer, covered, until the meatballs are fully cooked and have absorbed some of the sauce-y flavors, about 20 minutes

Chicken Burritos With Black Bean Salsa And Pepper Jack Cheese
Servings: 4 Preparation Time: 10 Minutes Cooking Time: 30 Minutes
 1 3/4 cup(s) , Canned Black Beans Drained and Rinsed
 2 large , Scallions Chopped
 1 tablespoon(s) , Lime Juice
 1/4 teaspoon(s) , Ground Cumin
 1/2 teaspoon(s) , Salt
 4 medium , Boneless Skinless Chicken Breasts
 1/4 teaspoon(s) , Chili Powder
 1/4 teaspoon(s) , Pepper
 1/2 pound(s) , Pepper Jack Cheese Grated
 4 large , Flour Tortillas
Instructions:
Light the grill or heat the broiler. In a small glass or stainless-steel bowl, combine the beans, scallions, lemon juice, cumin, and 1/4 teaspoon of the salt.
Rub the chicken breasts with the chili powder, pepper, and the remaining 1/4 teaspoon salt. Cook the chicken over moderate heat for 5 minutes. Turn and cook until brown and just done, 4 to 5 minutes longer. Remove, let the chicken rest for a few minutes, and then slice.
Heat the oven to 350 degrees F. Put one quarter of the cheese in a line near one edge of each tortilla. Top the cheese with one quarter of the black-bean salsa and then with one quarter of the chicken slices. Roll up the burritos and wrap each one in foil. Bake them until the cheese melts, about 15 minutes.

Chicken Flatbreads

Serves: 6 servings

Ingredients

• 1 whole smoked, barbecued, or roasted chicken, shredded
• 6 whole grain flat breads
• 10-12 whole romaine heart leaves, washed
• 6-8 ounces kalamata olives
• 8 ounces crumbled feta cheese
• 1 batch creamy hummus dressing

Tomato-Cucumber Salsa:

• 1 pint cherry tomatoes, quartered
• ½ small red onion, finely chopped
• 1 medium cucumber, ends cut and diced small
• 1 tablespoon lime juice
• ¼ teaspoon dill (or Italian seasoning)
• Olive oil, drizzle
• salt, to taste

Instructions

1. On a flat surface, shred chicken meat using two forks. Discard bones.
2. Place remaining ingredients in their own dishes in an assembly line on the table.
3. To assemble: hold your flatbread on your hands or on a plate. Place romaine leaves as the base to hold your chicken. Top with olives and feta cheese, drizzle with about a tablespoon of hummus dressing.

For Salsa:

1. In a medium bowl, combine all ingredients. Drizzle with a little olive oil and add a little salt to taste.

Chicken Guadalajara

Source: Better Homes and Gardens
http://www.bhg.com
Makes 4 servings
Prep: 15 minutes
Cook: 13 minutes
Ingredients
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
12 ounces skinless, boneless chicken breast halves, cut into bite-size strips
3 tablespoons butter or margarine
2 fresh Anaheim chili peppers, seeded and sliced into rings (about 1-1/2 cups)
1 medium onion, sliced and separated into rings (1/2 cup)
1/4 to 1/2 teaspoon crushed red pepper
3/4 cup half-and-half or light cream
1/3 cup shredded Monterey Jack cheese
2 cups hot cooked fettuccine

Directions
1. In a plastic bag combine the flour, salt, and pepper. Add chicken strips to the bag and shake bag to coat chicken.
2. In a large skillet heat 2 tablespoons of the butter over medium heat until hot. Add coated chicken strips and cook about 8 minutes or until chicken is tender and no longer pink and coating is golden brown, stirring occasionally. Remove chicken from skillet; keep warm.
3. Heat remaining butter in skillet until hot. Add chili peppers, onion, and crushed red pepper. Cook and stir about 5 minutes or until tender but not brown, stirring up any browned bits. Add cream to skillet. Bring just to boiling. Return chicken to skillet; stir until combined. Simmer, uncovered, for 1 minute more or until slightly thickened.
4. Transfer chicken mixture to a serving dish. Sprinkle with cheese. Cover and let stand 2 to 3 minutes or until cheese is melted. Serve over hot cooked fettuccine. Makes 4 servings.

Chicken Wow! Chow Mein

Ingredients
• 1 Tbsp. cornstarch
• 2 Tbsp. reduced-sodium soy sauce
• 1 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 1 lb. fresh or dry lo mein noodles
• 1/4 cup canola oil, divided
• 1 Tbsp. finely chopped fresh ginger
• 1 bunch scallions, white and green parts separated, sliced 1/8-inch thick
• 4 cloves garlic, thinly sliced
• 3 cups packed spinach
• Salt and pepper, to taste
Directions
1. Mix cornstarch and soy sauce in a bowl. Add chicken; marinate for 5 minutes.
2. Boil the noodles in a large pot of salted water until al dente, about 5 minutes for fresh, 10 to 15 minutes for dried. Drain and transfer to a bowl filled with ice water. (It helps prevent the noodles from getting soft and sticky.) When they’re cold, drain and toss them with 1 Tbs. canola oil.
3. Meanwhile, heat 2-1/2 Tbsp. oil on high in a large pan. Stir-fry chicken until almost cooked through, about 6 minutes; remove. Add 1/2 Tbsp. more oil to pan; stir-fry ginger, scallion whites, and garlic until oil is fragrant, about 30 seconds. Add the noodles, chicken, and spinach and stir-fry 1 to 2 minutes, until the chicken is cooked through. Season with salt and pepper. Garnish with scallion greens if your child likes them.

Chimichurri Sauce

Makes about 1 1/2 cups

Ingredients

1/2 cup olive oil
¼ cup red wine vinegar
1/3 cup water
2 teaspoons chopped garlic
1/2 teaspoon salt, plus more to taste
3 cups fresh parsley
½ teaspoon red pepper flakes, plus more to taste

Instructions

1. Combine olive oil, vinegar, water, garlic, and salt in the blender. Add the parsley and blend until
   Add pepper flakes. Season to taste with sea sal

Corn & Black Bean BBQ Pizza

Makes 4-6 individual pizzas

Ingredients

¼ tomatoes, diced

1 can black beans, rinsed and drained

1 cup fresh or frozen corn, thawed if frozen

Whole wheat pizza or bread dough

1/3 cup BBQ sauce

Mozzarella cheese, shredded

1. Preheat oven to 425 degrees F. Line a sheet pan with foil and spray with cooking spray. Set aside until ready to use.
2. Prepare the dough and place on sheet pan. Bake for 5-7 minutes. While pizza crusts are baking, combine tomatoes, beans and corn in a medium bowl.
3. Remove pizza crust from oven and flip over. Coat with the BBQ sauce and sprinkle with the veggie mixture and top with cheese.
4. Return pizzas to oven and bake 5 minutes or until cheese has melted.

Serve hot from the oven or at room temperature.

Creamy Whole Wheat Mac and Cheese

2 cups whole-wheat elbow noodles

Broccoli, cut into small florets

1 3/4 cups low-fat milk, divided

3 tablespoons flour

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon ground pepper

3/4 cup shredded Mozzarella cheese

1/4 cup shredded Parmesan cheese

1 teaspoon Dijon mustard

Instructions

1. Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes. Drain the pasta and broccoli and set aside.
2. Heat 1 ½ cups milk in another large pot over medium-high heat until just simmering.
3. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in cheeses and mustard until the cheese is melted.
4. If needed, heat mixture over low heat, until heated through, about 1 minute.

Easy Cheesy Lasagna

Makes 8 servings

Ingredients

1, 15-ounce container ricotta cheese

1, 8-ounce bag shredded mozzarella cheese

3 cups pasta sauce

8-10 dry lasagna noodles

Instructions Pre heat the oven to 375˚

1. Spread 1 and ½ cup of the spaghetti sauce over the bottom of the baking dish with a spatula. Top the sauce with an even layer of lasagna noodles (You may need to break the noodles to make them fit).
2. Spoon half of the ricotta over the noodles. Sprinkle half of the mozzarella over the ricotta in an even layer. Repeat steps 2-5 to build more layers.
3. Bake the lasagna for 40 minutes. Remove from the oven and let the lasagna cool for 15 minutes before serving. Cut into squares and serve warm.

EASY CHICKEN POSOLE VERDE

This Easy Chicken Posole Verde recipe is ready to go in just 20 minutes on the stove, or you can let it simmer in the slow cooker all day. It’s flavorful, naturally gluten-free, and SO comforting and delish!

PREP: 8 MINS COOK: 12 MINS TOTAL: 20 MINS

INGREDIENTS:

• 1 tablespoon olive oil
• 1 small yellow onion, peeled and diced
• 1 large poblano pepper, cored and diced
• 3 cloves garlic, minced
• 3 (4-ounce) cans Old El Paso diced green chiles
• 6 cups chicken stock
• 2 (14-ounce) cans white hominy, drained and rinsed
• 3 cups cooked shredded chicken
• 2 teaspoons ground cumin
• 1 teaspoon salt, or more/less to taste
• garnishes: diced avocado, chopped fresh cilantro, crumbled cotija cheese, thinly-sliced or julienned radishes, lime wedges

DIRECTIONS:

Heat oil in a large stockpot over medium-high heat.  Add onion and poblano and saute for 5 minutes, or until the onion is soft and translucent, stirring occasionally.  Add the garlic and saute for an additional minute, stirring occasionally.  Add the diced green chiles, chicken stock, hominy, chicken, cumin and salt, and stir to combine.  Continue heating until the soup reaches a simmer.  Reduce heat to medium-low and simmer for at least 5 minutes.  Taste, and season with extra salt and pepper if needed.

Serve warm, topped with your desired garnishes.

This soup can also be made easily in the slow cooker.  Just add all of your ingredients (minus the garnishes) to your slow cooker, and cook on low for 6-8 hours or on high for 3-4 hours until the onions are cooked through and soft.  Serve warm, topped with your desired garnishes.

 

Foil-Baked Lemon and Pesto Fish

 

Number of Servings: 4

Prep time: 25 minutes

Cook time: 20 minutes

Ingredients:

Four boneless, skinless tilapia fillets

1/4 cup (60 ml) jarred pesto

1 lemon

8 cherry tomatoes

Tools:

Measuring cups

Measuring spoons

Serrated knife

Cutting board

Aluminum foil

Baking sheet

Oven mitts

 

Instructions:
1.        Preheat the oven to 350˚ (175C).
2.        Tear off 4 pieces of aluminum foil, each about 12-by-16 inches.
3.        Place a fish fillet in the bottom half of each foil square.
4.        Spread about 1 tablespoon of pesto over the top of each piece of fish with a spoon.
5.        Cut the lemon into 1/4-inch slices with the serrated knife. Place 2 lemon slices on top of each piece of fish.
6.        Cut the cherry tomatoes in half with the serrated knife. Place 4 tomato halves on top of each piece of fish.
7.        Fold the top half of the foil over each fish fillet. Fold up all 4 sides a couple of times to seal each packet. Place packet on baking sheet.
8.        Repeat with the remaining foil and fish.
9.        [adult] Bake until the fish 20 minutes. Cool 5 minutes.
10.        Open foil packets slightly, place on plate, and serve.

Fruity Chicken Kebabs
Ingredients
• 8 ounces lower-sodium deli chicken or turkey, sliced 3/4-inch thick
• Eight 8-inch wooden skewers
• 16 green grapes
• 12 strawberries, cut in half lengthwise
Directions
1. Cut the chicken into 3/4-inch cubes. To make the kebabs, thread 3 pieces of cubed chicken, 2 grapes, and 3 strawberry halves onto each skewer in any order that you and your children choose. Be sure to leave enough space at the bottom so the kids can hold the skewers comfortably.
2. To wrap, lay 2 skewers on a sheet of aluminum foil and fold the foil loosely over the kebabs.

Recipe of the Day:
Recipe Name: Barbecue Grilled Steak Wraps
Servings: 8 Preparation Time: 10 Minutes Cooking Time: 6 Minutes
o 1 pound(s) , Beef Sirloin Steak
o 1 medium , Onion Sliced
o 2 medium , Bell Peppers Red or Green
o 1 cup(s) , Barbecue Sauce
o 8 medium , Flour Tortillas
Instructions:
Place steak and vegetables on greased grill over medium-hot coals. Grill steak 5 to 6 minutes on each side or until cooked through and vegetables 4 to 5 minutes on each side, brushing each frequently with barbecue sauce. Slice steak and vegetables into thin strips. Divide filling among tortillas; roll up. Serve with additional barbecue sauce, if desired

Ham & Cheese Crepes

Ingredients

3    eggs

Pinch of salt

1  cup  low-fat milk

3/4  cup  flour

1/4  cup  melted butter

Canola oil, as needed

1/2  cup  low-fat diced ham

1/2  cup  diced tomatoes

1  cup  grated Gruyere cheese

Steamed baby carrots

Mustard for dipping

Directions

1. Whisk eggs, salt, milk, and flour. Stir in butter; let batter rest 10 minutes. Spread 1/4 cup batter into a heated, oiled nonstick skillet. Cook for 2 minutes, until golden brown. Flip; cook other side. Repeat with rest of batter, stacking the crepes in between pieces of wax or parchment paper.
2. Preheat oven to 350°F. Fill crepes with ham, tomatoes, and cheese and roll up. Bake on lightly oiled pan for about 5 minutes, until the cheese melts. Serve with the carrots and mustard dip

Healthy Mini Corn Dog Muffins

makes 24

Butter, room temperature, for pan

1/2 cup all-purpose flour

1/2 cup yellow cornmeal

2 1/2 Tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 large egg

3/4 cup low-fat buttermilk

3 Tablespoons Greek yogurt

1 cup frozen corn kernels

4 beef hot dogs, preferably natural/antibiotic and hormone free

1. Preheat oven to 425° F. Generously butter a 24 count mini muffin pan.
2. In a large bowl, combine the dry ingredients; flour, cornmeal, sugar, baking powder, salt, and baking soda.
3. In a medium bowl, combine the wet ingredients; egg, buttermilk, and Greek yogurt. Mix well. Once the wet ingredients are combined, add the corn kernels and stir.
4. Add the buttermilk mixture to the flour mixture and stir till just incorporated being careful to not overmix. Spoon the batter into the muffin cups, filling the cups 3/4 full.
5. Next, slice the hot dogs into 1 inch segments. Place a hot dog piece in the center of each muffin cup and place the muffin pan into the oven. Bake for 10 to 15 minutes until the the tops turn golden and toothpick inserted into the muffin comes out clean. Carefully remove the corn dog muffins from the muffin cups and place on a cooling rack to cool.

Kale and Black Bean Burritos

1 tablespoon expeller pressed canola oil

1 medium white onion, cut into 1/4-inch dice

1 red bell pepper, cut into 1/4-inch dice

2 cloves garlic, minced

One 15-ounce can no-salt-added diced tomatoes (undrained)

One 15-ounce can black beans, drained and rinsed

1 tablespoon ground cumin

1 tablespoon chili powder

1/2 bunch kale, washed, stems removed, and roughly chopped

1 tablespoon lime juice

1/2 cup roughly chopped cilantro

1 cup reduced-fat Cheddar cheese, divided

Six 10-inch burrito-style flour tortillas

1. Preheat the oven to 350°F. Lightly oil or coat a 9 x 13-inch baking pan or dish with nonstick cooking spray and set aside.
2. Heat the oil in a large nonstick skillet or Dutch oven over medium heat. Add the onion and bell pepper and cook, stirring frequently, until softened, 5 to 8 minutes. Add the garlic and continue to cook, stirring frequently, until fragrant, about 1 more minute. Add the tomatoes, beans, cumin, and chili powder and stir to combine. Raise the heat, cover, and bring to a low boil. Stir in the kale, cover, and simmer, stirring occasionally, until wilted, 10 to 15 minutes. Stir in the lime juice, cilantro, and 1/2 cup of the cheese.
3. To assemble the burritos, place 2/3 cup of filling down the center of each flour tortilla. Roll up tightly, tucking in the ends, and place seam side down in the dish. Cover evenly with the remaining 1/2 cup cheese, and bake, uncovered, until the cheese melts, 15 minutes

Mini Meatball Pops and Dipping Sauce
Makes 14-16

Ingredients for Meatballs
1 -1 ½ pounds lean ground round or ground turkey
1 raw egg, mixed well
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
¼ teaspoon sweet paprika
1 cup grated Parmesan cheese
24 assorted craft sticks
Ingredients for Dipping Sauce
1 cup ketchup
1 teaspoon Worcestershire Sauce
2 teaspoons yellow mustard
1 teaspoon honey or agave nectar

Let’s Start Rolling!
Preheat oven to 350 degrees F. Line 2 cookie sheets with foil and lightly spray with cooking spray.
1. In a large mixing bowl, combine all ingredients including only ½ cup of the 1 cup of grated Parmesan cheese. The other ½ cup of cheese will be used to coat the outside of each meatball.
2. Place the extra ½ cup of grated Parmesan cheese into a small bowl. Roll each meatball in grated cheese to cover evenly. Place on prepared cookie sheets
3. Insert craft stick into each meatball and bake for 15 minutes.
4. While meatballs are baking combine all ingredients for dipping sauce and set aside until ready to use.
5. Remove meatballs from oven and serve with dipping sauce.

Kids Cooking Shop Family–friendly Kitchen Tips
1. These meatballs are not only great savory main dish for a kid’s party, but they are delicious with spaghetti and great on top of pizzas!
2. Even the smallest of chef can help form meatballs. Let the older kids read the recipe aloud while the little chefs make the meatballs.

Pasta with Spring Vegetables

1/2pound pasta — I like reginetti, orechiette, or something that will aptly hold on to peas and cream

1/2pound frozen or fresh peas (I bet you could also use slices of asparagus, if you really wanted to)

3 to 4scallions, chopped

1tablespoon good butter (preferably salted)

1/2cup heavy cream

1/2 to 3/4cup grated Parmesan

Lots of freshly cracked black pepper

Salt, to taste

10 to 12big mint leaves, or a small handful, kept whole until the last minute

Snips of chives or tarragon, optional

Cook your pasta in a large pot of salted boiling water — make sure it is salty like the sea! In the last minute of cooking, add your peas and scallions. I like to thaw my frozen peas at least partially, so the water comes back to a boil as quickly as possible. Reserve some pasta cooking water (about 1/2 cup), then drain the pasta, peas, and scallions into a colander with small holes (you don’t want to lose all your scallion friends!).

Return your empty pot to the stove. Warm the butter and cream over medium-low heat, until the cream starts to bubble and the butter is totally melted. Add the drained pasta, peas, and scallions, plus the grated Parmesan (be generous; be daring) and lots of black pepper. (Really. Lots!)

Stir everything together, and add a bit of pasta water to thin out the sauce. Start with 1/4 cup, then add as you see fit. Taste for salt, and add a bit more — flaky preferred — if you deem it necessary.

Divide your creamy pasta goodness into bowls, then bunch up your mint and snip it into thin ribbons with clean kitchen scissors, scattering it as a garnish. I cut it at the last minute to keep it from turning brown; you can also just use a knife if you like. You can also add chives, or tarragon, or any combination of the three — they all play well with peas and cream

Pineapple Chicken Skewers

Source: Family Circle

Makes 32 skewers
Prep: 15 minutes
Chill: 6 hours or overnight
Cook: 10 minutes
Broil: 9 minutes

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Ingredients
1 can (14 ounces) pineapple chunks packed in juice
1/3 cup ketchup
2 tablespoons crystallized ginger, minced
2 cloves garlic, minced
1 jalapeno chile, seeded and minced
1/2 teaspoon salt
3 tablespoons white vinegar
1 tablespoon light teriyaki sauce
4 boneless skinless chicken breast halves (about 5 ounces each)
4 scallions, cut in 1-inch lengths (including some of the green)

Directions
1. Drain pineapple, reserving juice. Set chunks aside. In a small bowl, combine drained pineapple juice, ketchup, crystallized ginger, garlic, jalapeno, salt, vinegar and teriyaki sauce; stir to mix thoroughly.
2. Cut chicken into 32 equal-size pieces. Place in a plastic resealable bag; add pineapple juice mixture. Seal and shake to combine. Refrigerate at least 6 hours or overnight.
3. Use small skewers; if they’re wooden, soak in a bowl of cold water for at least 30 minutes. Drain chicken, reserving marinade. Place drained marinade in a nonstick saucepan; cook over high heat until reduced to a thick glaze, about 10 minutes. Let cool.
4. Place 1 chicken piece, 2 scallion pieces and a pineapple chunk on end of each skewer. Brush with a little of the glaze; repeat, using remaining ingredients. Can be assembled several hours ahead, covered with plastic wrap and refrigerated.
5. Heat broiler. Coat broiler pan with nonstick cooking spray. Place skewers on prepared pan, brush again and broil for 4 minutes, turn, brush with remaining glaze and broil 5 more minutes or until lightly browned. Serve warm or at room temperature.

Pita Chalupa

• 1 pita whole wheat pocket
• 4  Tablespoons of fat-free refried beans
• 2 Tablespoon of shredded cheddar, or monterey jack cheese
• any additional toppings you wish, cilantro, diced onion, bell pepper, tomatoes

1. Preheat oven to 350°
2. Open and separate the pita pocket in two halves.
3. Place the pitas on an ungreased baking sheet and place in the oven for 5 minutes or until firm.
4. Remove the pitas from the oven and spoon 2 Tablespoons of the beans onto each pita slice.
5. Top each pita with 1 Tablespoon of cheese
6. Place back in the oven for another 5 minutes until the cheese melts
7. Remove and top with what ever you like.

I like mine with onions, red bell pepper, cilantro, and habanero sauce. Mia likes hers with just beans and cheese but before I could take a photo of her plate she ran off and ate it.

• Pizza Pops – biscuit dough cut into 2 inch shapes with cookie cutters, filled with cheese and a pepperoni slice, sprinkled with crimped closed and Popsicle sticks inserted prior to baking. Dipped into a red pizza sauce.
• Flowerpot Cheese Bread – Yeast bread. A 1 inch square of Chunk Colby Jack would be placed into the center of the dough and baked inside clean 3 inch flowerpots. Top of baked bread garnished Four Cheese Mexican Shredded Cheese and adorned with a flower. Kids could also personalize the flowerpots

Po-Tacos  

Serves 4

Ingredients

4 sweet or russet potatoes

Pesto, Greek yogurt and cheese

Refried beans, sour cream, and salsa

Chicken with BBQ sauce

Instructions

1. Preheat the oven to 400F degrees.
2. Poke several holes in the sides of the potatoes, place on a baking sheet lined with foil and bake for 1 hour.
3. Slice the potatoes down the middle, scoop out half of the flesh, and fill with desired accompaniments

Recipe Name: Pork Spare Ribs

Servings: 4 Preparation Time: 30 Minutes Cooking Time: 1 Hour 30 Minutes

• 4 pound(s) , Pork Spare Ribs
• 1/4 cup(s) , Honey
• 1/4 cup(s) , Ketchup
• 1/4 cup(s) , Red Wine Vinegar
• 1/4 cup(s) , Orange Juice
• 2 large , Garlic Cloves Minced
• 1 tablespoon(s) , Hot Pepper Sauce
• 1/2 teaspoon(s) , Salt
Instructions:
Heat spare ribs and enough water to cover to boiling in 5-quart saucepan over high heat. Reduce heat to low; cover and simmer 1 hour or until ribs are fork-tender. Drain. Meanwhile, heat honey, ketchup, vinegar, orange juice, garlic, Tabasco sauce and salt to boiling in 1-quart saucepan over high heat. Reduce heat to low; simmer, uncovered, 5 minutes or until mixture is thickened. Preheat grill to medium or preheat oven to 450 degrees F. Place ribs on rack on grill or in broiler pan. Brush ribs with honey mixture. Cook 20 minutes or until heated through, brushing occasionally with honey mixture and turning once

Provençal Turkey Kebabs with Grilled Lemon

Recipe from the Tasting Table Test Kitchen

Yield: 6 kebabs

INGREDIENTS

1¼ pounds boneless, skinless turkey breast, cut into ¾-inch-wide cubes

2 garlic cloves, very finely chopped

2 teaspoons extra-virgin olive oil, divided

1 teaspoon kosher salt, divided

1 teaspoon dried lavender

¾ teaspoon fennel seeds

¾ teaspoon dried marjoram

½ teaspoon dried rosemary

½ teaspoon dried savory

¼ teaspoon dried thyme

¼ teaspoon black peppercorns, freshly ground

½ teaspoon Dijon mustard

1 large medium red onion, quartered and sliced crosswise into ¾-inch wide segments

Nonstick pan spray (or olive oil)

1 lemon, halved

DIRECTIONS

1. To a large bowl, add the turkey, garlic, 1 teaspoon of the olive oil and ½ teaspoon of the salt. Stir to combine.
2. To a small bowl, add the lavender, fennel seeds, marjoram, rosemary, savory, thyme, freshly ground pepper and the remaining ½ teaspoon salt. Stir to combine, then turn the mixture out onto a cutting board and chop until the fennel seeds are roughly chopped (or briefly pulse in a coffee or spice grinder). Add the mustard to the bowl with the turkey, toss to combine, add the spices and stir to evenly coat.
3. Alternate threading turkey and onion pieces onto 6 skewers (if using wood skewers on a charcoal or gas grill, soak them in cold water for 20 minutes before threading with the turkey), adding about 5 pieces of turkey to each skewer.
4. Heat a grill pan over medium-high heat for 2 minutes (or heat a charcoal or gas grill to medium-high). Use the pan spray to grease the grill pan (or use tongs to dip a few paper towels into the olive oil, then grease the grill grates). Cook the skewers on all sides until the turkey is browned and cooked through, 5 to 6 minutes total. Transfer the skewers to a platter.

Risotto Primavera

Source: Better Homes and Gardens
http://www.bhg.com

Prep: 20 minutes
Cook: 30 minutes
Ingredients
1/4 cup thinly sliced celery
1/4 cup thinly sliced shallots or green onions
2 cloves garlic, minced
1/8 teaspoon pepper
1 tablespoon margarine or butter
1 cup Arborio* or long-grain rice
1 14-ounce can reduced-sodium chicken broth
1-3/4 cups water
1/2 cup fresh or frozen peas, thawed
1/2 cup coarsely chopped yellow summer squash and/or zucchini
1/2 teaspoon finely shredded lemon peel
Fresh herb sprigs (optional)

Directions
1. In a large saucepan, cook celery, shallots or green onions, garlic, and pepper in hot margarine or butter until tender. Add uncooked rice. Cook and stir 2 minutes more. Carefully stir in broth and water. Bring to boiling; reduce heat. Cover; simmer 25 minutes (do not lift cover). Remove from heat.
2. Stir in peas, squash, and lemon peel. Cover and let stand 5 minutes. Serve immediately. Garnish with fresh herb sprigs, if desired. Makes 6 servings.
Traditional Method: Cook celery, shallots, garlic, and pepper as directed above; add uncooked rice. Cook and stir for 2 minutes more. In a medium saucepan, bring chicken broth and water to boiling. Add broth mixture, 3/4 cup at a time, to rice mixture, stirring constantly until liquid is almost absorbed after each addition. Rice will be almost tender but firm to the bite. (It should have a creamy consistency.) This should take about 20 minutes. During cooking, adjust the heat as necessary to keep the broth at a gentle simmer. Stir in peas, squash, and lemon peel. Cover and let stand for 5 minutes. Serve immediately.
*Note: Arborio rice, grown in northern Italy, is traditionally used for risottos. Use long-grain rice if Arborio isn’t available.

Sky High Chicken Pot Pies

Makes 6 pot pies

Ingredients List

1 cup cubed cooked chicken breasts

1 10-ounce package mixed frozen peas and carrots

2 medium unpeeled Yukon gold potatoes, cooked until fork tender and cut into 1 inch chunks

1 tablespoon butter

1 tablespoon olive oil

½ cup diced onion

1 can 99% fat free cream of chicken soup

½ cup 2% or skim milk

1/2 teaspoon poultry seasoning

1 teaspoon salt

Ground black pepper, to taste

½ teaspoon sweet paprika

1 box frozen puff pastry, thawed

Flour for dusting work area

Let’s Get Cooking!

1. Preheat oven to 375 degrees F.
2. Place cubed chicken, peas and carrots, and potatoes in a large mixing bowl.

All American Sloppy Joes

Instructions

1 pound ground turkey, cooked and drained

¾ cup ketchup

¼ cup light brown sugar

1½ tablespoons Worcestershire sauce

¾ teaspoon Dijon mustard

1 cup apple juice

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Hamburger Buns

• Place cooked ground turkey in a large saucepan and add  ketchup, brown sugar, Worcestershire and mustard.  Cook over medium low heat for about 20 minutes, stirring occasionally.
• Add apple juice and coo, stirring occasionally, until the liquid is reduced by half about 10 minutes.
• Serve on Homemade Hamburger Buns

Prep: 15 minutes
Marinate: 2 hours or overnight
Grill: about 16 minutes
Ingredients
1/2 cup soy sauce
1/4 cup red-wine vinegar
2 tablespoons honey
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons minced, peeled fresh ginger
1-1/2 teaspoons crushed red-pepper flakes
1/4 teaspoon black pepper
4 pounds chicken wings, wing tips removed

Directions
1. In medium-size bowl, whisk together soy sauce, vinegar, honey, oil, garlic, ginger, red-pepper flakes, and black pepper. Add chicken wings; turn to coat. Marinate, covered, in refrigerator 2 hours or overnight.
2. Prepare outdoor grill with hot coals arranged for direct grilling, or heat gas grill for direct grilling. Remove wings from marinade; discard marinade.
3. Grill wings over direct heat, covered, 6 to 8 minutes per side or until internal temperature registers 180 degrees F on instant-read thermometer.Broiler Method: Heat oven to 450 degrees F. Place wings on rack in broiler pan. Roast for 30 minutes or until internal temperature registers 180 degrees F. To crisp skin if desired, increase oven temperature to broil. Broil wings for 1 to 2 minutes or until skin is crisp. Makes 8 servings.

Spring Pea and Almond Pesto Pasta Salad

Basil-packed pesto is usually reserved for summertime, when the herb is plentiful. But you can actually make the sauce with any herb or green veggie you have on hand–like spring–ready fresh peas or mint. This particular pesto pasta salad is a great dish to make with kids: Your child will get a kick out of popping the peas out of their shells and watching the food processor transform them into a smooth, velvety sauce.

1 1/2 cups freshly shelled peas (about 1 1/2 pounds; or, use one 10 ounce bag of frozen peas)

1/4 cup fresh mint leaves, plus extra for garnish

2 cloves garlic, chopped

1/3 cup almonds, toasted

1/2 cup freshly grated Parmesan cheese, plus extra for garnish

1/4 teaspoon salt

1/3 cup olive oil

Juice of half a lemon

1 pound whole wheat pasta shells or elbows

Parent & Child: Follow the Cooking Class instructions for shelling peas.

Parent: Bring a small saucepan of lightly salted water to a boil. Add peas and cook for 2 to 3 minutes. Remove peas from a saucepan and drain immediately. Place them into a bowl filled with ice water until cooled completely, about 1 to 2 minutes; drain.

Child:While peas are boiling, carefully pull the mint leaves off the stems. You’ll use the leaves to flavor your pesto, but you can discard or compost the stems.

Parent & Child: Place the cooled peas in a food processor along with the garlic, almonds, Parmesan cheese, mint, and salt. Process until smooth, about 2 to 3 minutes. Stop the processor and scrape down the bowl with a spatula. Drizzle in olive oil and lemon juice and process again until combined. Transfer to a bowl.

Parent: Bring a large pot of salted water to a boil and cook the pasta according to package directions. Before draining, reserve 1 cup of pasta water.

Parent & Child: Using a wooden spoon or large rubber spatula, toss the pasta with the pesto, slowing adding some of the reserved pasta water until the pesto has a sauce-like consistency and adheres to the pasta.

Child: Garnish the pasta with extra Parmesan cheese and mint. Serve warm or at room

Recipe Name: Barbecue Grilled Steak Wraps
Servings: 8 Preparation Time: 10 Minutes Cooking Time: 6 Minutes
• 1 pound(s) , Beef Sirloin Steak
• 1 medium , Onion Sliced
• 2 medium , Bell Peppers Red or Green
• 1 cup(s) , Barbecue Sauce
• 8 medium , Flour Tortillas
Instructions:
Place steak and vegetables on greased grill over medium-hot coals. Grill steak 5 to 6 minutes on each side or until cooked through and vegetables 4 to 5 minutes on each side, brushing each frequently with barbecue sauce. Slice steak and vegetables into thin strips. Divide filling among tortillas; roll up. Serve with additional barbecue sauce, if desired.

Recipe Name: Sweet and Sour Sauce
Servings: 6
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
 1/2 cup(s) , Butter
 1/4 cup(s) , Red Wine Vinegar
 1/4 cup(s) , Ketchup
 3 tablespoon(s) , Brown Sugar
 1 large , Garlic Clove Crushed
 1/2 teaspoon(s) , Salt
 1/4 teaspoon(s) , Pepper
 1/2 cup(s) , Pineapple Juice
 1 tablespoon(s) , Cornstarch
Instructions:
In saucepan heat butter over medium heat until light amber color. Cool slightly. Add vinegar, ketchup, brown sugar, garlic, salt and pepper. Bring to a boil. Stir pineapple juice into cornstarch; gradually add to hot mixture. Cook over medium heat, stirring constantly, until thickened. Brush sauce on lightly while barbecuing, then spread on generously before serving. Makes 1 1/2 cups.

Tofu & Cheese Quesadilla

 

Ingredients

8 wheat tortillas

1 pound firm tofu

1/4 pound Monterey Jack Cheese

2 tomatoes

1 red onion

1 avocado

2 teaspoons chopped cilantro

Hot sauce, to taste

Directions

Lay 4 tortillas onto a work surface

Chop tofu fine. Divide the tofu and cheese among the tortillas.

Chop tomato, onion, and avocado and divide among the tortillas.

Add cilantro and hot sauce to desired taste.

Top each with a remaining tortilla and press gently to seal.

Carefully place a quesadilla in a skillet and fry, turning once, until golden and little bubbles appear on both sides, about 4 to 5 minutes total. Repeat with the remaining quesadillas.

Cut each quesadilla into 4 wedges with a pizza wheel or knife.

Can be served cold. Provide salsa on the side

Totally Veggie Taco Salad

Serves 6

Ingredients

1 head of iceberg lettuce, chopped into bite-sized pieces

1 -2 ripe avocados, diced

1 pint cherry tomatoes, halved

1/4 red onion, diced

1 bell pepper (color of your choice), chopped

2 cups cooked black beans, rinsed and drained

2 cups cooked corn, either frozen and thawed or canned and rinsed

2 cups roughly crumbled tortilla or Soy and Flaxseed Tortilla Chips

2 teaspoons taco seasoning

Juice of one lime

2 teaspoons olive oil
Salt and pepper to taste

1 cup shredded cheese of choice

Instructions

1. In a small bowl or container, combine the lime juice, olive oil, garlic powder, chili powder, and cumin.  Mix well to combine, taste for salt and pepper and set aside.
2. Chop the lettuce into bite size pieces, halve the cherry tomatoes, chop the avocado and the pepper, and dice the onion.  Toss them all together in a large bowl along with the corn, black beans, and cheese of your choice. Pour the dressing over the salad and toss to coat everything.
3. Add the crushed tortilla chips just before serving, and toss to combine.

May be served cold or room temperature

tuna wraps

• 1 x 185g can tuna, drained
• ¼ cup (75g) whole-egg mayonnaise
• 2 flatbreads
• ½ avocado, sliced
• 1 Lebanese cucumber, thinly sliced
• 4 butter lettuce leaves

Place the tuna and mayonnaise in a small bowl and mix well to combine. Place the tuna down the centre of the wraps and top with the avocado, cucumber and lettuce. Roll to enclose. Cut in half to serve. Serves 2

Vegetable Pot Pie with Edamame Recipe 

Yield: Serves 4-6
Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 4 cups (1 -16. oz bag) frozen petite mixed vegetables
• 1 cup shelled edamame (fresh or frozen)
• 5 cups cubed and roasted butternut squash
• 1/3 cup dry white wine
• 2 tablespoons flour
• 1 1/2 cups milk
• 1 teaspoon dried thyme
• 1/4 cup chopped fresh Italian parsley
• salt and pepper to taste
• 1 prepared pie crust dough
• 1 beaten egg (optional for egg wash on crust)

Instructions:

1. Preheat the oven to 400 degrees F.
2. In a large pot over medium heat, saute the onion in olive oil until softened, about 5 mintues.
3. Add the frozen vegetables to the pot and continue to saute until vegetables begin to soften. Add the edamame, squash, and white wine. Cook until wine has evaporated.
4. Sprinkle vegetables with flour and stir to coat. Stir in milk, thyme, and parsley. Simmer over low heat until sauce has thickened. Season to taste with salt and pepper
5. Transfer the vegetable mixture to a deep dish pie dish, square casserole dish, or 5 ramekins or bowls. Top with pie crust dough. Brush crust egg wash if desired.
6. Bake one large pie for 30-40 minutes, or individual pies for 20-25 minutes. Let cool slightly.

Makes 4 Servings

1/2 small onion, cut into 1/4-inch dice (about 1/2 cup)

1 tablespoon extra virgin olive oil, divided

1 clove garlic, minced

1 bunch Swiss chard, stems and center ribs removed, leaves cut into thin strips, washed and dried in a salad spinner

Kosher salt and black pepper

5 large eggs, beaten

3/4 cup reduced-fat shredded Cheddar cheese

1 tablespoon chopped fresh herbs (we used parsley and tarragon)

1. Preheat the oven to 375°F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.
2. Heat 1/2 tablespoon of the oil in a large nonstick skillet or Dutch oven over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Stir in the garlic and cook 30 seconds to 1 minute, until golden and fragrant. Add the remaining 1/2 tablespoon oil and the Swiss chard and cook, stirring often, until wilted, about 7 minutes. Keep a watchful eye and adjust heat accordingly. Season with kosher salt and black pepper to taste. Remove to a cutting board, cool slightly, and coarsely chop.
3. Place the eggs, cheese, and herbs in a large bowl and whisk together until well combined. Stir in the chopped vegetables. Using a tablespoon measure, pour the egg mixture evenly into each of the muffin cups. (You’ll end up with about 2 tablespoons per muffin cup.) Smooth the tops.
4. Bake until golden brown and the eggs are set, about 15 minutes. Cool slightly, remove from muffin cups, and serve at breakfast, lunch, dinner, or for a snack.  🙂