Ingredients:
1 pound skinless, boneless chicken breast
10 oz fresh cheese tortellini
1 bag sugar snap pea blend frozen vegetables (16 oz bag)
1 pint sliced, fresh mushrooms
2 Tbsp olive oil
1/3 cup chicken broth
2 tsp flour
1 ½ tsp dried oregano
¾ tsp garlic salt
½ tsp black pepper
1 cup milk
1 8-oz pkg cream cheese, cubed and softened
1 tsp lemon juice
1 cup quartered cherry tomatoes
2 Tbsp grated Parmesan cheese
Directions:
Cut chicken into bite-size pieces; cook chicken and mushrooms in olive oil in a large skillet until chicken is no longer pink.
Remove from skillet, set aside.
Cook tortellini according to package directions, adding the frozen vegetables during the last full minute of cooking time. Drain and rinse in cold water.
Combine chicken broth, flour, oregano, garlic salt, and black pepper (this can be done in a screw-top jar, shake until smooth) add to skillet along with the milk.
Cook and stir until thick and bubbly; add cream cheese.
Cook and stir until cream cheese is melted and mixture is smooth.
Remove from heat, stir in lemon juice. Add pasta mixture, chicken mixture, and tomatoes.
Toss to combine.
Spoon into a 3-quart baking dish.
Bake covered, at 350° for about 30 minutes or until heated through. Stir and sprinkle with parmesan cheese.
This dish can be made 24 hours ahead. Increase baking time to 55-60 minutes.
Ingredients:
¾ pound uncooked Italian sausage links, sliced
2-10-ounce packages frozen chopped spinach, thawed and well drained
1-19-ounce can white kidney beans (cannellini), rinsed and drained
1 small red onion, finely chopped
¾ cup evaporated fat-free milk
½ cup grated Romano or Parmesan cheese, divided
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
¼ teaspoon ground nutmeg
1/8 teaspoon pepper
1/3 cup fine dry bread crumbs
2 cloves garlic, minced
4 teaspoons butter or margarine, melted
Directions:
In a large skillet cook sausage over medium heat about 8 minutes or until brown, turning often. Drain on paper towels. Slice into bite-size pieces.
Grease a 2-quart oval or square baking dish; set aside. In a large bowl combine sausage, spinach, beans, onion, and evaporated milk, ¼ cup of the Romano or Parmesan cheese, the lemon peel, lemon juice, ground nutmeg, and pepper.
Spoon into prepared baking dish.
For topping, in a small bowl combine bread crumbs, remaining Romano or Parmesan cheese, garlic, and melted butter or margarine; sprinkle atop casserole.
Bake at 375°, about 35 minutes or until heated through.
Ingredients:
2 large cans sweet potatoes, drained well
1 stick of butter, cut into slices
1 large can crushed pineapple
1 C maple syrup
Marshmallows (about half a bag)
Directions:
Spray a 9 x 13 pan with non-stick cooking spray
Layer:
1 can of potatoes
Slices of butter
1 can of potatoes
Slices of Butter
Pineapple
Syrup/
Hand-mash all ingredients in the pan with a potato masher.
Bake it at 325° uncovered for 45 minutes.
Top with marshmallows. Return to the oven for 5 minutes or until marshmallows are browned and puffy.
Ingredients:
1 ½ lbs Yukon gold potatoes, thinly sliced
2 Tbsp butter, diced and divided
1 pint heavy whipping cream
2 cloves garlic, thinly sliced
2 cups shredded cheddar cheese
4 slices Provolone cheese
½ cup grated Parmesan cheese
Salt and Pepper
Directions:
Preheat oven to 325 degrees. Spray a 1 ½ quart casserole pan.
Layer half the potato slices in the bottom of the casserole dish. Dot with half of the butter. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and cheese. Season again with salt and pepper.
Bake covered for ½ hour in the preheated oven, then sprinkle Parmesan cheese over the top. Continue baking uncovered for 50-60 minutes.
Ingredients:
1 pound Butternut squash
4 slices bacon, chopped
1 small sweet onion, thinly sliced
2 Tbsp. flour
¼ tsp. pepper
1 cup chicken broth
1- ½ cups shredded Cheddar cheese, divided
Directions:
Heat oven to 350*
Cut squash lengthwise in half; discard seeds. Cut each half crosswise into thin slices; remove peels.
Place squash in large saucepan. Add enough water to cover squash. Bring to a boil on high heat; simmer on medium-low heat for 8 to 10 minutes or until squash is tender.
Meanwhile, cook bacon in skillet until crisp, stirring occasionally.
Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. of the drippings in the skillet. Drain bacon on paper towels.
Add onions to reserved drippings; cook and stir 5 minutes or until crisp-tender.
Stir in flour and pepper; cook and stir 1 min.
Gradually stir in broth; cook and stir 2-3 min. or until thickened.
Remove from heat. Stir in 1 cup cheese.
Drain squash, arrange in 8- or 9-inch square baking dish; cover with half the sauce. Repeat layers; top with bacon and remaining cheese.
Bake 25-30 minutes or until squash mixture is heated through and cheese is melted.
Ingredients:
1 (15 oz) can yellow corn
1 (15 oz) can white corn
1 (15 oz) can black beans, drained and rinsed
1 (4.5 oz) can Italian-style diced tomatoes, drained
1 bunch finely chopped cilantro
5 green onions, finely sliced
1 small red onion, finely chopped
1 red pepper, seeded and chopped
1 Tbsp. minced garlic
¼ cup lime juice
1 avocado, peeled, pitted and diced
2 Tbsp. olive oil, or to taste
Directions:
Stir the yellow and white corns, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl.
Gently mix in the lime juice and avocado.
Drizzle with olive oil to serve.
Ingredients:
¼ lb. thinly sliced hard salami, cut into ¼ in. strips
1 ½ tsp. Olive oil
2 Tbsp. butter
2 lbs. fresh Brussels sprouts, thinly sliced
2 cups shredded fresh kale
1 large onion, finely chopped
½ tsp. kosher salt
1/8 tsp. cayenne pepper
¼ tsp. coarsely ground pepper
1 garlic clove minced
½ cup chicken broth
½ cup chopped walnuts
1 Tbsp. balsamic vinegar
Directions:
In a Dutch oven or large skillet, cook and stir salami in oil over medium-high heat for 3-5 minutes or until crisp. Remove to paper towels with a slotted spoon; reserve dipping’s in pan.
Add butter to drippings; heat, add brussels sprouts, kale, onion, salt and peppers; cook and stir until vegetables and crisp-tender. Add garlic; cook 1 minute
Stir in the broth; bring to a boil. Reduce heat; cover and cook 4-5 minutes or until brussels sprouts are tender. Stir in walnuts and vinegar. Serve with salami strips
Ingredients:
4 slices bacon
¼ c onion, chopped
1 clove garlic, minced
1 bag frozen, whole brussel sprouts, thawed and cut into half
1 c milk
1 1/3 c chicken stock
¼ c margarine
¼ to ½ cup flour
½ cup Parmesan cheese
1 tsp Dijon mustard
Pinch each, dried thyme, salt and pepper
¾ c Cheddar cheese
Directions:
Preheat oven to 350°, pan spray a 13 x 9 inch baking pan Fry bacon until crisp, remove from pan. Sauté onion 2 -3 minutes in bacon drippings, add garlic. Sauté 1 more minute. Add onion-garlic mixture to baking pan. Top with thawed, halved brussel sprouts.
Melt margarine in a sauce pan. Add flour and cook 3-5 minutes. Whisk in stock, whisk in milk. Add Parmesan cheese, mustard and seasonings.
Pour sauce over Brussels, sprinkle with bacon.
Cover and bake 30 minutes.
Sprinkle with cheese, melt cheese in oven and serve!
Ingredients:
1 cup chopped onion
1 garlic clove, minced
5 tablespoons unsalted butter
½ cup all-purpose flour
1 teaspoon salt
Freshly ground pepper
2 cups milk
2 teaspoons horseradish
3 large sweet potatoes, peeled and shredded (about 4-1/2 cups)
2 cups (8 ounces) shredded sharp cheddar cheese
1 cup panko (Japanese) bread crumbs
Directions:
In a saucepan, sauté onion and garlic in butter; cook until tender. Whisk in flour, salt and pepper. Gradually whisk in the milk.
Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in horseradish and sweet potatoes.
Transfer half of the sweet potato mixture to a greased 9-inch square baking dish coated with cooking spray.
Combine cheese and bread crumbs; sprinkle half the crumb mixture over the sweet potatoes.
Cover the crumb mixture with the rest of the potatoes.
Sprinkle the remaining crumbs mixture over the potatoes.
Bake for 30 minutes at 350°or until golden.
Ingredients:
1-1/2 pound fresh green beans, trimmed
1 pint small tomatoes, halved
1/4 cup Pesto Vinaigrette (recipe follows)
Salt and freshly ground black pepper
Directions:
Cook beans, covered, in a small amount of boiling, salted water for 10 to 15 minutes or until crisp-tender.
Drain and rinse under cool water. Pat dry with paper towels.
In a large bowl toss green beans and tomatoes with Pesto Vinaigrette.
Add additional vinaigrette, if desired.
Season to taste with salt and pepper.
Pesto Vinaigrette
Yield: 1/4cup
Ingredients:
½ cup fresh basil leaves
1/3 cup extra virgin olive oil
2 Tbsp. roasted pine nuts
2 Tbsp. grated Parmisan cheese
3 Tbsp. white vinegar
1/2 tsp. salt
1.2 tsp black pepper
2 garlic cloves
Directions:
Place all ingredients in a food processor; process until smooth.
Refrigerate in an airtight container for up to 1 week
