Chicken Delight

From Fly Through Our Window

Ingredients:

• chicken breasts
• summer squash
• zucchini
• tomato sauce
• variety of cheese
• salt and pepper

I was a little vague on the ingredients, mostly because the creator was, and also because it's really however much you want.  Usually one chicken breast per person, as many veggies, sauce and cheese as you like.

1. put chicken breasts on individual pieces of tin foil, big enough to fold over and cover the chicken like a little tent.  Season with salt and pepper and any other spices you like
2. top the chicken with the veggies, then the sauce, then the cheese and make a tent with the foil
3. bake at 350 for 30-35 minutes for thin breasts, bake for closer to an hour for thicker ones.  It will be a little runny but DELISH

Super easy!

Sausage and Egg Casserole

Borrowed from Cathy Kelly

2 c cheese croutons

2 c grated cheddar cheese

1- 1 ½ lbs breakfast sausage; cooked, drained and crumbled

1 c sliced fresh mushrooms

6 eggs

2 ½ c milk

¾ tsp dry mustard

½ cup milk or half & half

1 can cream of mushroom soup

Use/ 9 x 13 greased pan

1. Place croutons in the bottom, top with cheese and then top with the sausage.
2. Mix together eggs, milk and dry mustard. Pour into pan. Cover and refrigerate overnight.
3. Mix together ½ c milk or half and half and soup. Pur over egg mixture and top with mushrooms.
4. Bake in 300 oven for 1 ½ hrs or a 325 oven for 1 hour

Cook's Comments:

I did not follow the rules and it still turned out delish!

- I forgot to grease the pan and it didn't stick

- I baked it for an hour, then traveled to Easter brunch and put it back in the oven to "warm", but forgot about it and it baked for an extra half hour and it was fine.

- I didn't crumble the sausage, I just had it cut into tiny pieces

- Also omitted the mushrooms but had the mushroom soup

- SO EASY!

Marinated Two-Bite Lamb Chops

From Parenting Magazine

Ingredients:

• 1/4 cup olive oil
• 2 Tbsp lemon juice
• 1 tsp lemon zest
• 2 garlic cloves, minced
• 1.5 tsp dried rosemary, crushed
• 1.5 tsp fennel seeds, crushed
• 16 small lamb rib chops (about 2.75lbs)
• salt and pepper to taste

1. Combine olive oil, lemon juice, lemon zest, garlic, romsemary and fennel.  Place chops in a baking dish and drizzle the mixture over them on both sides to coat.  Marinate at room temp for 1 hour or in the fridge, covered, for several hours.
2. Heat broiler; coat broiler pan or rack with cooking spray.  Season the chops on both sides with salt and pepper.  Place on the rack,  leaving space between them.
3. Broil 5 to 8 min, until lightly browned; turn and broil another 3 to 5 minuts for med rare, longer for more well done

Cook's Comments:
 - We cooked them on the grill instead of broiling them and they came out great. We also didn't make as an app, we cut the recipe in half-ish (5 chops but they were bigger, not mini ones) and ate for dinner.

Taco Calzones with Avocado Cream

From healthyfoodforliving.com

yields 4 calzones

Ingredients:

• homemade or store-bought pizza dough – enough for 4 servings (I used whole wheat)
• 1/2 lb lean ground turkey (7% fat)
• homemade taco seasoning blend, recipe follows*
• 2 tsp extra virgin olive oil
• 1/4 cup diced white onion
• 2 garlic cloves, minced
• 1/2 large green bell pepper, diced (about 1/2 cup)
• 1/4 cup salsa of choice
• 1/2 cup shredded light Mexican-style cheese
• 1/2 large avocado, peeled and pitted
• 1/4 cup 2% plain Greek yogurt
• 1/4 tsp Kosher salt
• freshly ground black pepper, to taste

Directions:

1. Preheat oven to 450 degrees F.
2. Divide pizza dough into 4 equal portions. On a clean, lightly floured surface, roll each piece of dough into a 1/4 inch thick circle of about 7 inches in diameter. Place all dough circles onto a non-stick (or lined) baking sheet.
3. Heat olive oil in a non-stick skillet over medium-high heat. Add the onions and cook for 2-3 minutes, or until the onions have begun to soften. Add in the garlic, and saute for 30 seconds or until fragrant.
4. Add in the ground turkey, and cook for about 3 minutes, stirring to crumble.
5. Stir in the green pepper and taco seasoning mix and cook for an additional 3 minutes.
6. Remove skillet from heat and stir in the salsa.
7. Divide the cooked meat and vegetables into 4 equal servings and spoon each onto 1/2 of a pizza dough circle, leaving a 1/2-inch border around the edges. Top the filling evenly with the shredded cheese.
8. Fold the other half of the pizza dough over the filling and pinch edges closed. Using the tines of a fork, pierce the top of each calzone a few times to let the steam out while cooking.
9. Place calzones into the oven, and cook for 15-20 minutes, or until the calzones are golden brown. (If planning on freezing all or some of the calzones, par-bake for 10 minutes, let cool completely at room temperature, refrigerate until well-chilled, wrap well in plastic wrap, then place in freezer in heavy-duty zip-top plastic bag).
10. Meanwhile, prepare the avocado cream by mashing together the avocado flesh, yogurt, salt and pepper in a small bowl. (I added some lemon juice too)
11. Once cooked, let the calzones sit at room temperature for a few minutes. Slice each calzone in half, and serve with the avocado cream.

*Homemade Taco Seasoning Blend (good for 1/2 lb of ground meat)

• 1 1/2 tsp chili powder
• 3/4 tsp ground cumin
• 1/2 tsp Kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp paprika
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• 1/8 tsp crushed red pepper flakes
• 1/8 tsp oregano

Orzo with Shrimp and Peas

From Cooking Light

 Ingredients

• 2 1/2 cups lower-sodium chicken broth
• 1 cup uncooked orzo (rice-shaped pasta)
• 2 tablespoons unsalted butter
• 1 large shallot, finely chopped
• Zest of 1 lemon plus 1 tablespoon fresh lemon juice, divided
• 2 cups frozen petite green peas, thawed
• 1 tablespoon chopped fresh tarragon leaves
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 pound frozen cooked shrimp, thawed, drained, and patted dry
• 1/2 cup grated fresh Parmesan cheese
• Tarragon leaves (optional)
• Lemon zest, thinly sliced (optional)

Preparation

1. Heat a large saucepan over high heat. Add broth to pan; bring to a boil. Stir in orzo; reduce heat, and simmer, partially covered, until pasta is al dente and most of the liquid is absorbed (about 10 minutes), stirring occasionally.

2. Heat butter in a medium nonstick skillet over medium heat; stir in shallot and zest. Cook until shallot is softened (about 3 minutes), stirring frequently. Add peas; cook until peas are bright green (about 2 minutes), stirring occasionally. Remove skillet from heat; stir in lemon juice, chopped tarragon, salt, and pepper. Transfer pea mixture to a plate.

3. Add shrimp and orzo to skillet; cook until heated through (about 4 minutes), stirring frequently. Add Parmesan to pan; stir until creamy. Stir in pea mixture. Transfer to 4 bowls, and garnish with tarragon leaves and thinly sliced lemon zest, if desired. Serve immediately.

Cook's Comments:
- I think next time I would do asparagus and diced tomatoes instead of peas. Peas were fine, but I like those veggies better

Turkey Chili with Squash

From People Magazine
    the chef competes on the Food Network

Ingredients

• 2 tbsp olive oil
• 1lb cooked turkey sausage cut into 1" pieces
• 1 large onion, diced
• 1.5 tsp dried Mexican oregano (I used regular)
• 4 large garlic cloves (I love garlic so used a little more)
• 1 15-oz can hominy, undrained
• 1 cip green chili enchilada sauce (I used whole can and it was red but all we found at the store)
• 1/2 cup plus 2 tbsp. chopped fresh cilantro, divided
• 2 cups of cubed peeled butternut squash (I cut it up small and probably did 3 cups b/c we love it)

Steps

1. Heat oil in a large pot and add the sausage ... saute until heated through, about 4 min. Add onion, oregano and garlic, stir for a couple minutes.
2. Add hominy, enchilada sauce, 1/2 cup cilantro and squash.  Bring to a simmer. Cover and reduce heat to medium-low. Simmer until squash is tender, stirring occasionally, about 18-20 minutes.
3. Uncover and simmer to thicken, if desired. Transfer to a bowl and sprinkle with remaining cilantro.

Cook's Comments:
- this is different, but if you like butternut squash, I think you will like it. 
- we let it simmer for longer than 20 minutes and the butternut was really tender, which is how we prefer it
- no cheese or anything is necessary on top

Taco Salad

My Own Spin on a Family Dinner Creation

Ingredients

- head of lettuce ... I just use romaine
- 1 package ground turkey
- packet of taco seasoning
- can black beans, rinsed
- small can of corn, rinsed
- ripe avacado
- half a red onion
- 1 cucumber
- can chick peas
- peppers, whatever colors you like
- tomatoes ... I use grape or cherry
- wontons or crumbled Tostitos

1. Cook the meat with the seasoning according to directions on the packet
2. Add everything together and top with your favorite dressing

Cook's Comments:
- you can obviously  exclude some of these ingredients or add some of your own

Butternut Squash Lasagna

From Cooking Light

Ingredients

• 1 tablespoon olive oil
• 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
• Salt and freshly ground black pepper
• 1/2 cup water
• 3 amaretti cookies, crumbled  (I have used Pepperidge Farms gingerbread cookies)
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 1/2 cups whole milk
• Pinch nutmeg
• 3/4 cup (lightly packed) fresh basil leaves
• 12 no-boil lasagna noodles
• 2 1/2 cups shredded whole-milk mozzarella cheese
• 1/3 cup grated Parmesan

Directions

Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles.
Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Peanut Butter Pie

Borrowed from Michelle Danis

Ingredients:

8 ounce package cream cheese
1 1/2 cups confectioners sugar
1 cup peanut butter
1 cup milk
16 ounce package frozen whipped topping, thawed
2 (9) inch prepared graham cracker crusts

**this makes two pies so either keep one frozen or cut ingredietns in half if you just need one **

1. beat together cream cheese and confectioners sugar. mix in peanut butter and milk. beat until smooth. fold in whipped topping.
2. spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

Cook's Comments:
 - crowd pleaser!

Spaghetti Pie

Borrowed from Heidi Reservitz

Ingredients:

- 1lb hamburger or turkey meat (I always use turkey)
- 2 small cans of tomato sauce (I use garlic tomato sauce)
- 8oz spaghetti
- 4 to 6oz cream cheese
- 4 to 6oz sour cream
- chives (
- shredded cheddar cheese (I use a lot, probably 2 cups if not more)

Steps:

1. Cook turkey meat in cans of garlic tomato sauce, let it simmer and soak in the sauce (can add more or less sauce depending on how much you prefer)
2. Also cook 8oz spaghetti
3. In a bowl mix about 4oz of sour cream with about 4oz of cream cheese and scallions (this part you can adjust the amounts to suit your likes/dislikes, I use a lot of all 3)
4. In a greased casserole dish you will put the spaghetti first, then cover it with a layer of the sour cream/cream cheese/scallion mix, then pour the meat and sauce on as the third layer and then sprinkle
cheese over the entire thing.
5. Put in the oven at 350, with the cover on the dish, for 25 minutes.
6. Then take the cover off and bake for an additional 10 minutes.

Cook's Comments:
- it's great with garlic bread!
- freezes okay

Chicken Tortilla Soup

Passed on by Laura Georgy

Ingredients:

1 medium sized onion, chopped
3 cloves garlic, minced (or 3 tsp of canned minced garlic)
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon cumin
1 (28 ounce) can crushed tomatoes
1 (32 ounce) can/box condensed chicken broth
1 1/4 cups water
1 (15 ounce) can white corn
1 (15 ounce) can white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans (negroe frijoles), rinsed and drained
1/4 cup chopped fresh cilantro
4 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
shredded Monterey Jack cheese

1. Dice (or shred when cooked) chicken and cook on stovetop in oil, handful of onions and 1 tsp garlic.
2. In a medium stock pot, heat remaining oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, cumin, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
3. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 20 minutes.
4. Ladle soup into individual serving bowls, and top with crushed tortilla chips and cheese.
5. If too thick, add a can of tomato juice, more broth or water.

Cook's Comments:
- love it, a true favorite, make it all the time
- always end up adding more crushed tomatoes or broth
- freezes really well....I usually double for that purpose

Simplest Chicken & Leek Stew

From Food & Wine

Ingredients

1. 2 tablespoons extra-virgin olive oil
2. 2 medium leeks, white and tender green parts only, thinly sliced
3. 1/2 pound cremini mushrooms, thinly sliced
4. Salt and freshly ground pepper
5. 1 pound skinless, boneless chicken breast halves, cut into 2-inch pieces
6. All-purpose flour, for dusting
7. 1 1/2 cups chicken stock or low-sodium broth
8. 1 tablespoon chopped thyme
9. 2 tablespoons sour cream
10. 2 teaspoons Dijon mustard

Directions

1. In a skillet, heat 1 tablespoon of the oil. Add the leeks and cook over moderate heat, stirring, until softened, about 7 minutes. Add the mushrooms and season with salt and pepper. Cover and cook, stirring, until the mushrooms are tender, about 4 minutes. Scrape the leeks and mushrooms onto a plate.
2. Season the chicken with salt and pepper and lightly dust with flour, shaking off any excess. Heat the remaining 1 tablespoon of oil in the skillet. Add the chicken and cook over moderate heat until golden brown, about 2 minutes per side. Add the chicken stock and thyme and simmer over moderate heat until the chicken is just cooked through, about 1 minute. Using a slotted spoon, transfer the chicken to the plate with the vegetables.
3. Simmer the stock over moderately high heat until reduced by half, about 2 minutes. Return the chicken, leeks and mushrooms to the skillet and simmer over low heat until warmed through, about 1 minute.
4. In a small bowl, blend the sour cream with the mustard and stir into the stew. Remove the skillet from the heat. Season the stew with salt and pepper and serve.

Asparagus with Balsamic Tomatoes

From Cooking Light

Ingredients

• 1 pound asparagus, trimmed
• 2 teaspoons extra-virgin olive oil
• 1 1/2 cups halved grape tomatoes
• 1/2 teaspoon minced fresh garlic
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 3 tablespoons crumbled goat cheese
• 1/2 teaspoon black pepper

1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.

Cook's Comments:
- very easy and really good, can add more cheese if you are a fan of goat cheese