Chicken and Vegetable Sheet Pan

 Ingredients:

3 chicken breast cut into bite sized chunks

1 lb petite yellow potatoes halved and sliced.

1 1/2  C grape tomatoes, halved

3/4 C feta cheese

1/4 C olive oil

3 T fresh lemon juice

1/2 tsp salt 

1/4 tsp pepper

1/2 tsp garlic powder

1 tsp basil

1/3 C fresh parsley chopped

Directions:

Preheat the oven to 425.

Lay the chicken, tomatoes and potatoes on a greased cookie sheet. Season everything really well with salt, pepper and garlic powder to taste.

In a small bowl, mix together the feta, olive oil, lemon juice, basil and parsley.

Spread the feta mixture all over the chicken and tomatoes.

Drizzle the veggies with olive oil.

Roast for 25-30 minutes or until the chicken has reached 165 degrees with a thermometer.

Pineapple Cream Cheese Spread (Celery filling for Thanksgiving)

 From Cooks.com

1 C crushed pineapple (drained- save juice)

1 (8oz) pkg cream cheese softened

1 Tbsp Miracle Whip

1 Tbsp sugar

2 Tbsp pineapple juice

Mix well.

This is a good substitution for the Kraft pineapple spread that we have on celery at Thanksgiving. 

Grinder Sliders

Ingredients

 

• ▢ 1 bag or 12 individual Hawaiian Rolls
• ▢ 1/4 lb Salami (about 16 large deli slices
• ▢ 1/4 lb Pepperoni about 16 large deli slices
• ▢ 1/4 lb Turkey slices
• ▢ 8 slices of Provolone Cheese
• ▢ 4 tablespoons Kerry Gold Garlic Herb Buttermelted Slaw Topping

Slaw Topping

• ▢ 1 small head Iceberg Lettuce shredded
• ▢ 1 small Red Onions thinly sliced
• ▢ 1/4 cup Pepperoncini diced
• ▢ 1/2 cup Olive Oil Mayonnaise
• ▢ 1 tablespoon Red Wine Vinegar
• ▢ 1 tablespoon Olive Oil
• ▢ 2 teaspoons Yellow Mustard
• ▢ 1 teaspoon Salt
• ▢ 1/2 teaspoon Black Pepper
• ▢ 2 tablespoons Parmesan Cheese freshly grated 1 tablespoon Fresh Italian Herbs
• ▢ 1-2 large Tomatoes thinly sliced

Instructions

• Preheat oven to 350 degrees F. Cut Hawaiian rolls in half. Place the bottom half of the rolls in a 9×13 casserole dish.
• Add salami, pepperoni, and turkey on top of the rolls.
• Add sliced provolone cheese.
• Place the top of the rolls on lunch meat and cheese. Pour melted butter over the rolls. Cover with aluminum foil and place the casserole dish in preheated oven for 20 minutes.
• While the sliders are baking grab a large mixing bowl and add shredded lettuce, onions, and pepperoncini.
• In a small bowl whisk together mayonnaise, red wine vinegar, olive oil, yellow mustard, 1 tablespoon of parmesan cheese, salt, and pepper.
• Pour mayo mixture over shredded lettuce and mix lettuce until fully coated.
• Remove the sliders from the oven and cool for 5 minutes before removing the top rolls.
• Add sliced tomatoes then a spoonful of slaw on each roll before adding the top roll back to the slider.

Yogurt Bark

 Ingredients:

1 1/2 Cups plain non-fat Greek Yogurt

1/2 C peanut butter

2 T honey or pure maple syrup

1/2 C semi-sweet chocolate chips, melted

Combine everything. Spread out on parchment paper on a baking sheet and freeze for at least 4 hours (or until hard).  Break into 8 servings.

Firecracker Beef

 Taken from RecipeTin Eats

Prep Time=3 minutes

Cook Time=10 minutes

Servings: 4

Calories: 326

Ingredients:

1 1/2 T oil

1 lb ground beef

2 garlic cloves, finely minced

1 tsp red pepper flakes

3 T water

Firecracker Sauce:

2 T soy sauce

2 T rice vinegar

4 T sriracha sauce

4 T brown sugar

To serve (optional):

Rice, soba, or vermicelli noodles

1 green onion, finely sliced

1 tsp sesame seeds

Diced cucumber, julienned carrot, finely sliced red radish

Extra sriracha sauce, if you dare!

Instructions:

1. Sauce: Mix Firecracker sauce ingredients in a small bowl and set aside.

2. Cook beef: Heat oil in a large frying pan over high heat. Add beef and cook, breaking it up as you go, until you can no longer see raw meat (2 1/2 minutes). Add garlic and chili flakes and cook for 1 minute.

3. Caramelize beef: Add firecracker sauce ingredients, stir to coat the beef. Cook for 5 to 7 minutes, stirring only every minute or so initially, then more towards the end, until the sauce reduces and you can see the beef caramelizing. Caramelize well for good flavor!

4. Water: Add the water and cook for 1 minute (the water makes the beef saucier!).

5. Serve over rice, sprinkled with sesame seeds, green onion and a squirt of extra sriracha if you're feeling brave! Add a pile of vegetables of choice on the side. Dive in!

Notes:

1. Other proteins: This recipe will work well with pork, chicken, and turkey mince. 

2. Rice vinegar: Substitute with apple cider vinegar.

*I've made this twice, and we've really liked it. We put the cucumbers, carrots, and radish on top and it adds a nice crunch and freshness to the dish. The second time, we had green onions and sesame seeds on top also. I think it would be yummy with ground turkey or chicken, too, but I haven't tried it yet.

Frozen Yogurt Chunky Monkey Treats

 Ingredients:

1 Cup Nonfat Greek Yogurt ( I use Kirkland brand)

1/2 banana diced ( You can use a whole banana)

1 TB pure maple syrup

1 oz. chopped walnuts

melted dark chocolate

1.  In a bowl, combine yogurt, diced banana, maple syrup and chopped walnuts until well combined.

2.  Spoon the mixture onto a lined baking sheet.

3. Freeze for a least one hour.

4. Remove from the freezer and drizzle melted dark chocolate on top.

5. Freeze for about 10-15 minutes until the chocolate sets.

Sugar Snap Pea and Ham Risotto

 

from: Mel's Kitchen Cafe

INGREDIENTS

• 4 ½ cups fat-free, less-sodium chicken broth
• 8 ounces sugar snap peas, trimmed and cut into 1-inch pieces
• 2 teaspoons olive oil
• 1 ½ cups thinly sliced leek, about 2 medium leeks
• 2 garlic cloves, minced
• 1 cup uncooked Arborio rice or other medium-grain rice
• 3 ounces diced cooked ham, about 3/4 cup
• ½ cup freshly grated Parmesan cheese
• ⅛ teaspoon black pepper

INSTRUCTIONS 

• Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.
• Cook peas in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water until the peas are no longer warm to the touch.
• Heat oil in a large saucepan over medium heat. Add leek to pan; cook 5 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds. Stir in rice; cook 1 minute. Add 1/2 cup chicken broth and cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total).
• Add ham to pan; cook 3 minutes or until thoroughly heated. Stir in peas, cheese, and pepper. Serve immediately.

One pot Ground Beef and Noodles

 Ingredients

1 lb ground beef

cooking spray

2 1/2 C milk

1 1/2 C hot water

2 C elbow macaroni

1 T cornstarch

1 T chili powder

2 tsp garlic powder

1 tsp sugar

3/4 tsp paprika

1/4 tsp cayenne pepper

pinch red pepper flakes

2 C shredded cheddar cheese 

Instructions

1. Heat a large skillet over medium-high heat.

2. Spray with cooking spray and add the ground beef. Brown until cooked through and no longer pink. Discard any fat.

3. Add the pasta, milk, water and spices and stir to combine.

4. Bring to a boil and turn the heat down to simmer.

5. Cover and cook for 10 to 12 minutes, or until the pasta is al dente. 

6. Add the cheese and stir to combine. Serve immediately.

Orecchiette With Peas, Pancetta & Cream

 Ingredients

1 lb. Orecchiette Pasta

1 Tb. Extra Virgin Olive Oil

2 cloves garlic, finely minced

1/4 lb. Pancetta, cut 1/4 inch thick and then cubed into small pieces

4 Tb. butter

1 small white onion finely diced

2 Tb. chicken stock

1 C heavy cream

1 C frozen peas, thawed

salt and pepper to taste

1/4 C Parmesan cheese

Cooking Instructions

1. Bring a large pot of water salted water to a boil. Cook pasta according to package instructions.
2. Meanwhile, in a large saucepan, heat the olive oil and garlic on a medium setting. Add the pancetta to the pan and cook until golden brown. Transfer pancetta to a dish and set aside.
3. In the same pan, melt butter. Add onions and cook until soft and translucent. Add chicken stock and season with salt and pepper. Stir in pancetta and cook for 2 minutes. Reduce heat to low and add cream. Simmer for 5 minutes until slightly thickened.
4. Add the hot cooked pasta to the pan. Mix well to coat. Stir in the peas and cheese.
5. Serve Immediately.

Horchata

 Ingredients

1 1/3 C uncooked long grain rice 

1 cinnamon stick

1/2 C sugar

1 C evaporated milk

1 C whole milk

1/2 tsp vanilla 

Put the rice and cinnamon stick in a blender. Blend in the blender for one minute. Measure 4 Cups of water into a pitcher and add the rice and cinnamon to the water and stir. Let this sit in the refrigerator overnight. Strain the rice and water mixture through a cheese cloth or mesh bag catching the liquid in another pitcher.  Discard the rice and cinnamon.  To the rice water add 1/2 C sugar, evaporated milk, whole milk and the vanilla. Stir until sugar is dissolved, and chill. Serve cold or over ice. Recipe can be doubled.

We modified this from a recipe I found on Pinterest.

SLOW COOKER BUTTERNUT SQUASH TORTELLINI

 

YIELD:  6-8 SERVINGS

 

PREP TIME:  15 MINUTES

 

COOK TIME:  5 HOURS

 

TOTAL TIME:  5 HOURS 15 MINUTES

INGREDIENTS

•  2 teaspoons olive oil
•  1/2 cup chopped onion
•  3 cloves garlic, finely minced
•  1/4 teaspoon minced dried rosemary
•  1/4 teaspoon dried thyme
•  1/4 teaspoon dried sage
•  1/2 teaspoon salt
•  1/4 teaspoon pepper
•  2 pounds peeled and cubed butternut squash (about 4 cups or so)
•  3 cups low-sodium chicken broth
•  4 to 8 ounces cream cheese, light or regular (depending on how creamy you want it), cubed
•  1/2 cup freshly grated Parmesan cheese plus more for serving, if desired
•  1 1/2 pound refrigerated tortellini (see note)

INSTRUCTIONS

1. In a nonstick skillet, heat the oil over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onion is starting to soften, 3-4 minutes. Stir in the rosemary, thyme, sage, salt and pepper.
2. Place the butternut squash in a 5- or 6-quart slow cooker. Add the sautéed onion and garlic and then pour in the chicken broth. Cover and cook on low for 8 hours or high for 4-5 hours.
3. Add the cubes of cream cheese and the Parmesan cheese to the slow cooker. Stir until mostly melted. Using an immersion blender (or using a blender or food processor in batches), blend the mixture until smooth (and return it to the slow cooker if needed). Stir in the tortellini. Cover and cook on high for 30 minutes or until the tortellini are tender.
4. Add salt and pepper to taste. Serve with additional Parmesan cheese, if desired.

NOTES

Tortellini: all tortellini are not created equal, I'm afraid. Based on past experience and recipes, I don't think the dry tortellini in the pasta aisle will work out very well (but that's just an untested opinion). I highly recommend using refrigerated tortellini (I usually get mine from Costco but have seen it at my grocery store, too).

Maria's notes:  I used 8 oz of cream cheese but next time I will use 4 oz--it was VERY creamy.

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