Skinny Gravy

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 can swanson chicken broth or 1 can turkey broth
• 1 herb-ox beef flavor cube
• 1 teaspoon olive oil
• 2 tablespoons cornstarch
• 4 tablespoons water (to make corn starch slurry)

Recipe

• 1 shake can of stock and pour into a sauce pan, add beef cube, olive oil and bring to a simmer.
• 2 in a small bowl combine the corn starch with some water about 4 tablespoons, and stir.
• 3 when stock comes to a boil add corn starch slurry.
• 4 whisk.
• 5 the mixture will start to become thick, when the consistency is to your liking remove from heat.
• 6 if it doesn't thicken enough repeat step 2, by adding another portion of slurry.

Sausage-spinach Alfredo Lasagna

Total Time: 2 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 1/2 lbs italian sausages (casings removed, can use 2 pounds)
• 1 tablespoon oil (can use more)
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons fresh minced garlic
• 1 onion, chopped
• 1 (14 ounce) jar roasted red peppers, drained and chopped
• 1 (10 ounce) package frozen spinach
• 1 cup cream-style cottage cheese
• 1 (16 ounce) container ricotta cheese
• 1 teaspoon fresh minced garlic (no more than 1 teaspoon or it will overpower the other ingredients!)
• 1 egg, slightly beaten
• 1/2 cup grated parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• 1 teaspoon seasoning salt (or use 1/4 to 1/2 teaspoon salt or to taste)
• 1/2 teaspoon black pepper
• 2 (20 ounce) jars alfredo sauce (reduced-fat is okay)
• 12 lasagna noodles (cooked and tossed gently with 1 tablespoon oil to prevent sticking)
• 2 cups shredded mozzarella cheese, divided (can use more)
• 3/4-1 cup grated parmesan cheese

Recipe

• 1 grease a 13 x 9-inch baking dish.
• 2 in a large skillet brown the turkey sausage meat in 1 tablespoon oil along with the onion, garlic and cayenne pepper; cook breaking up the sausage meat while browning.
• 3 cook until browned then add in the chopped red peppers; cook for another 2 minutes; drain fat and set aside.
• 4 place the spinach in a small saucepan, cover with water and bring to a boil simmer over low heat for about 10 minutes; place in a small colinder, rinse under cold water then hand-squeeze very dry.
• 5 place the spinach in a large bowl, then add in the cottage cheese, ricotta cheese, fresh garlic, 1 egg, 1/2 cup parmesan cheese, 1-1/2 cups mozzarella cheese, seasoned salt and black pepper; mix with a wooden spoon until well combined.
• 6 spread 1 cup alfredo sauce onto the bottom of prepared baking dish, then top with 4 cooked lasagna noodles, then half of the ricotta/spinach mixture, then sprinkle half of the sausage mixture on top.
• 7 place about 1 cup (or more) of shredded mozzarella cheese on top of the sausage.
• 8 repeat the layers (using 1 cup sauce, 4 lasagna noodles, remaining half of the spinach/ricotta mixture and then remaining half of the sausage mixture).
• 9 top with remaining 4 lasagna noodles, then 1 cup shredded mozzarella cheese ( can use more cheese).
• 10 drizzle remaining alfredo sauce over the shredded cheese, then sprinkle with about 3/4 to 1 cup parmesan cheese (or to taste).
• 11 cover with foil and bake at 350 degrees for 50 minutes.
• 12 remove the foil and bake uncovered for another 10-15 minutes.
• 13 let stand for 20 minutes (or more) before slicing.

Sausage, Escarole And Bean Ragout

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 12 ounces sweet italian turkey sausage
• cooking spray
• 1 cup onion, chopped
• 1 cup red potatoes, peeled and cubed (about 6 oz.)
• 1/3 cup chardonnay wine or 1/3 cup other dry wine
• 1 tablespoon garlic, minced
• 1 (16 ounce) can cannellini beans or 1 (16 ounce) can other beans, rinsed and drained
• 1 (14 ounce) can reduced-sodium fat-free chicken broth
• 4 cups escarole, sliced (about 4 oz.)
• 1 teaspoon fresh rosemary, chopped
• 2 tablespoons parmesan cheese, grated

Recipe

• 1 heat a large nonstick skillet with high sides over medium-high heat. coat pan with cooking spray.
• 2 if you prefer crumbled sausage, remove casings. add sausage and onion to pan, and cook 4 minutes or until sausage browns, stirring to crumble.
• 3 if you prefer sausage slices, cook whole sausages in a little water until almost firm. slice sausages and return to pan with onion and cook until onion is lightly browned and no pink remains in sausage.
• 4 stir in potatoes, wine, garlic, beans and chicken broth; return to simmer. cover and cook 7 minutes.
• 5 stir in escarole and rosemary, and cook for 4 minutes or until the escarole wilts, stirring occasionally.
• 6 ladle 1 1/4 cups soup into each of 4 shallow bowls, and sprinkle each serving evenly with 1 1/2 teaspoons cheese.

Portuguese Marinated Beef (caciola)

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 lbs stewing beef, cut into 1 inch cubes
• 1/2 teaspoon dried red pepper flakes
• 1 medium onion, sliced thin
• 3 garlic cloves, crushed
• 2 bay leaves
• 2 tablespoons olive oil
• 2 cups dry red wine
• 1 teaspoon paprika
• 1/4 teaspoon allspice
• salt & freshly ground black pepper

Recipe

• 1 combine all the ingredients in a plastic freezer bag and marinate overnight.
• 2 cook, over low heat, in a large skillet, dutch oven, or crock pot until meat is tender, about 1 1/2 hours or 5 hours, on low, for crock pot.
• 3 shred meat and serve on buns, or leave pieces whole and serve with boiled potatoes and a vegetable.

Skinny Big Mac Wrap

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 fat free tortilla
• 1 vegan burger (boca brand)
• 2 tablespoons fat free thousand island dressing
• 1 slice fat free cheese
• lettuce
• onion (optional)
• pickle (optional)

Recipe

• 1 cook the boca burger as instructed and let cool.
• 2 chop the burger up into pieces, until it reaches the consistency of thick ground beef.
• 3 in separate bowl, shred up lettuce and mix in dressing, ground burger, pickles, and onions if you desire. blend well.
• 4 place cheese on tortilla and microwave for 10-15 seconds, or until cheese is melted.
• 5 top tortilla with the beef-lettuce mixture and wrap tight. enjoy!

Sausage, Pea And Pumpkin Risotto Style Rice

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 sausages
• 250 g pumpkin, diced
• oil
• 2 1/2 tablespoons oil (extra)
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 cups arborio rice
• 1/2 cup wine
• 4 cups chicken stock, boiling
• 1 cup frozen peas, defrosted under running water
• 1 cup grated parmesan cheese
• 1 cup cream
• fresh ground black pepper

Recipe

• 1 cook sausages in pan or on grill, cool a little, then slice.
• 2 preheat oven to moderate.
• 3 rub diced pumpkin in a little oil, then bake until tender.
• 4 heat extra oil in a large skillet, then add onion and garlic and cook until softened.
• 5 add the rice and stir until all the rice grains are coated with the oil.
• 6 add the wind and cook, stirring until all the wine has been absorbed.
• 7 add all the stock, stir well and place into a baking dish.
• 8 cover with aluminum foil and place in the oven.
• 9 bake for 20 minutes, then remove from oven.
• 10 add the cooked sliced sausages, peas, parmesan cheese, cream and pepper and stir gently but well.
• 11 add the cooked pumpkin and mix through very gently.
• 12 cover and return to the oven for a further 5 minutes.
• 13 serve.

Shake-n-bake Chicken

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2/3 cup crushed ritz cracker
• 1 tablespoon whole wheat flour
• 1 1/4 teaspoons garlic powder
• 1/2 teaspoon dried onion flakes
• 1/4 teaspoon paprika
• 1/4 teaspoon italian seasoning
• 1 dash granulated sugar
• 1 tablespoon olive oil
• 1 -1 1/2 lb chicken piece

Recipe

• 1 shake together first 7 ingredients in a large sealable plastic bag.
• 2 brush surface of chicken pieces with the olive oil.
• 3 shake chicken pieces, 1 - 2 piece at a time, in mixture.
• 4 place coated chicken on an ungreased baking sheet.
• 5 bake chicken in a 400 degree oven until juices run clear, about 20 minutes for boneless chicken and 45 minutes for bone-in chicken.

Skinny Down Home Chicken Pot Pie

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1/4 cup flour
• 1 onion, diced
• 2 garlic cloves, minced
• 1 leek, minced
• 1 carrot, chopped
• 1 celery, stalk, chopped
• 2 potatoes, red skin on, diced
• 2 turnips, diced and peeeled
• 2 boneless skinless chicken breasts, cubed
• 2 boneless skinless chicken thighs, cubed
• 1 bay leaf
• 2 sprigs thyme
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 1/2 cups chicken stock
• 6 sheets phyllo dough
• 1 tablespoon butter, for brushing

Recipe

• 1 preheat oven to 350 degrees
• 2 thaw phyllo dough in frig overnight
• 3 in 6 quart stock pot heat olive oil
• 4 add flour brown for about 3 minutes add onion garlic and leek.
• 5 add carrot celery potato and turnips
• 6 add chicken and herbs
• 7 stirring constantly so everything is covered but doesnt burn
• 8 add chicken stock and stir like crazy
• 9 bring to a boil stirring constantly
• 10 turn down to a simmer
• 11 cover
• 12 simmer for 7 minutes until it becomes thick and chicken is done
• 13 remove from heat
• 14 brush the 6 sheets of phyllo with butter stacking one on another
• 15 take the bay leaf and thyme from gravy
• 16 pour into a 9 x9 cake pan
• 17 top with dough
• 18 press down firmly with your hands
• 19 place pan on baking sheet
• 20 bake for 30 minutes
• 21 turning tray around half way through the baking process
• 22 remove
• 23 let cool 10 minutes
• 24 cut in 6 squares
• 25 serve.

Sauteed Chicken Breasts With Pineapple And Jalapeno Chilies

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts (about 1 1/4 pounds)
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 12 ounces package fresh pineapple chunks (1 3/4 cups)
• 1/2 cup orange juice
• 1/2 teaspoon cornstarch
• 1 tablespoon brown sugar
• 2 jalapeno chilies, seeded and minced
• 2 garlic cloves, minced
• 2 tablespoons chopped cilantro

Recipe

• 1 arrange chicken breasts in a single layer on a work surface and cover with plastic wrap. using a heavy skillet or a rolling pin, pound them until flattened to about 1/2 inch thick.
• 2 in a shallow dish, combine the flour, salt and pepper. dredge both sides of each breast in the seasoned flour.
• 3 in a large nonstick skillet over medium-high, heat the oil and butter. add the chicken breasts and cook until they are well browned on both sides and no longer pink at the center, about 4 minutes per side. transfer them to a plate and cover with foil to keep warm. do not clean the skillet.
• 4 while the chicken breasts are cooking, drain the juice from the pineapple into a measuring cup. add enough orange juice to total 3/4 cup. stir in the cornstarch, then set aside.
• 5 return the skillet to the stove over medium-low. add the drained pineapple and brown sugar. cook, stirring constantly, until the pineapple begins to brown, 3 to 4 minutes. add the chilies and garlic and stir until the garlic is beginning to color, 1 to 2 minutes.
• 6 stir in the reserved juice. bring the sauce to a simmer and cook until thickened and reduced slightly, 4 to 5 minutes. stir in the cilantro, then serve, spooned over the chicken breasts.

Shake And Bake Coating Mix

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 4 cups flour
• 4 cups cracker meal or 4 cups ground inexpensive crackers
• 2 tablespoons salt
• 2 tablespoons sugar
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 3 tablespoons paprika
• 1/4 ounce dry yeast
• 1/4 cup vegetable oil

Recipe

• 1 cut mix in half for smaller batch.
• 2 add all ingredients to food proccesor except crackers and oil.
• 3 crush crackers in hand and add to rest of mix. procces on low and add oil while mixing. procces for about 30 second until course ground. store in air tight container for up to six months.

Greek Style Hot Dogs

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (7 ounce) container plain greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon cucumber, grated
• 2 teaspoons fresh chives, chopped (or use scallions)
• 1 teaspoon chopped fresh dill (or 1/4 tsp. dried)
• 1/2 teaspoon lemon zest, grated
• 2 teaspoons fresh lemon juice
• salt
• black pepper
• 4 vegetarian sausages, cooked according to package directions (or use meat)
• 4 hot dog buns
• romaine lettuce, shredded
• red onion, thinly sliced
• tomato, diced
• cucumber, diced
• greek dressing, bottled

Recipe

• 1 stir together yogurt, mayonnaise, cucumber, chives, dill, lemon zest, lemon juice. add salt and pepper to taste.
• 2 cook sausages according to directions, or however you like.
• 3 place sausages in buns. top with yogurt mixture and lettuce, red onion, tomato, cucumber and greek dressng.
• 4 enjoy!

Skinny Bacon Wrapped Chicken

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 3 boneless skinless chicken breast halves
• 6 tablespoons fat free cream cheese or 6 tablespoons light cream cheese
• 1 tablespoon smart balance light butter spread
• salt and pepper
• 3 slices turkey bacon

Recipe

• 1 preheat oven to 400*.
• 2 cut chicken into cutlets, so you have 6 cutlets. flatten, if necessary, so that the cutlets are about 1/2" in thickness. season with salt and pepper.
• 3 spread 1 t cream cheese over each chicken cutlet. dot with smart balance and roll up.
• 4 wrap each with a bacon strip. place, seam side down, in a greased pan.
• 5 bake, uncovered, at 400f for 35-40 minutes or until juices run clear.
• 6 broil 6 inches from the heat for 5 minutes or until bacon is crisp.

Sausage-hash Brown Casserole

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 1/2 lbs bulk italian sausage meat (spicy or mild)
• 1 (2 lb) bag frozen hash browns, thawed (do not use the shredded frozen hash browns)
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 2 cups sour cream
• 1/2 cup melted butter
• 1/4 cup milk
• 1 teaspoon garlic powder
• 1/2 teaspoon seasoning salt
• 1 teaspoon fresh ground black pepper (or to taste)
• 1 pinch cayenne pepper (optional or to taste)
• 1 small onion, chopped
• 2 cups grated cheddar cheese, divided (can use more if desired)

Recipe

• 1 set oven to 350 degrees f.
• 2 grease a 13 x 9-inch baking dish.
• 3 in a skillet cook the bulk sausage meat until browned; set aside (if using ground beef cook beef for extra flavor brown with a chopped onion and 1-2 tablespoons fresh minced garlic).
• 4 in a bowl combine soup with sour cream, melted butter, milk, garlic powder, seasoned salt, black pepper and cayenne; mix vigorously until well combined.
• 5 mix in onion, hash browns, and 1 to 1-1/2 cups cheddar cheese.
• 6 spread just under half of the hash brown mixture into the bottom of the pan.
• 7 sprinkle the cooked sausage mixture over hash brown mixture.
• 8 spoon the remaining hash brown mixture over the sausage (does not have to cover completely).
• 9 bake uncovered for about 40-45 minutes.
• 10 sprinkle the remaining 1 cup grated cheddar over the top, then place back in oven for about 2-3 minutes to melt the cheese.

Sauteed Chicken Breasts With Lemon And Sherry

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 chicken breasts, split, boned and skinned
• 4 tablespoons butter
• 1 cup fresh mushrooms, sliced
• 1 tablespoon scallion, chopped
• 1 lemon, cut in half
• 2 tablespoons sherry wine
• salt and pepper

Recipe

• 1 season the chicken with salt and pepper to taste.
• 2 saute chicken in the butter in a skillet.
• 3 remove onto a plate when cooked through on both sides.
• 4 saute the mushrooms and scallions in the same pan using the butter that remains.
• 5 add the juice from one of the lemon halves (squeeze it right into the pan) and cut the other lemon half into thin slices of lemon and and add those to the pan and stir.
• 6 add the sherry and stir and simmer 1-2 minutes.
• 7 pour over the chicken and serve.

Sauteed Chicken With Watermelon

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 200 g boneless chicken, diced
• 100 g watermelon rind, peeled and diced
• 15 -150 g red chilies, deseeded and chopped
• 10 ml soya sauce
• 35 ml oil
• 35 g cornflour
• salt
• 10 g spring onions
• 1/2 green pepper, deseeded and cut into chunks
• 5 g gingerroot, chopped
• 10 g garlic, chopped
• 50 ml chicken stock
• 2 g sugar (optional)

Recipe

• 1 stir the salt, 3 tsp of cornflour, 5 ml.
• 2 soya sauce and a little oil (optional) into the chicken and marinate for 1/2 an hour heat 2 tsp oil in a wok saute the ginger, garlic red chilli, and spring onions till the aroma of the spices permeates the room.
• 3 add the chicken and the water melon rind and continue frying for a few mins.
• 4 add the stock and season with salt (if need be) and sugar and the remaining soya sauce add the green pepper and stir.
• 5 thicken with cornflour (if need be) and simmer for a few mins till the chicken is cooked through.

Sausage, Pasta & Bean Soup

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 1 lb smoked sausage
• 1 cup yellow onion, chopped
• 2 garlic cloves, chopped
• 1/2 green bell pepper, chopped
• 1 (14 1/2 ounce) diced tomatoes with juice
• 1 (8 ounce) can tomato sauce or 1 (8 ounce) can tomato puree
• 6 cups beef broth or 6 cups beef stock
• 1 teaspoon worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup uncooked desired pasta
• 1 (15 ounce) can your favorite beans
• 1 cup diced zucchini

Recipe

• 1 in large skillet, combine sausage, onion, garlic and bell pepper. cook until sausage is browned and vegetables are tender.
• 2 put into large soup pot and add remaining ingredients except pasta, beans and zucchini. bring to a boil and simmer 30 minutes.
• 3 add pasta, beans and zucchini and simmer another 20-25 minutes or until pasta is tender.

Post Thanksgiving Salad

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 cups cooked turkey, diced
• 1 cup pineapple chunk, drained
• 1 cup celery, diced
• 1/2 cup green onion, sliced diagonally
• 1/4 cup dry roasted peanuts or 1/4 cup sunflower seeds
• 1 cup seedless grapes, halved
• 2/3 cup mayonnaise, low-fat okay
• 2 tablespoons chutney, finely chopped
• 1 tablespoon lime juice
• 1/2 teaspoon curry powder
• 1/4 teaspoon salt
• lettuce leaf

Recipe

• 1 in a medium-sized bowl, mix the turkey, pineapple, celery, onion, peanuts, and grapes.
• 2 in a separate bowl, mix the mayonnaise, chutney, lime juice, curry powder, and salt. gently toss the mayonnaise mixture with the turkey mixture.
• 3 refrigerate 20 to 30 minutes to chill.
• 4 serve a big scoop on a plate lined with a bed of lettuce leaves.
• 5 this also makes a delicious filling for lettuce "wraps".

Positively The Best Taco Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 1 head lettuce, washed & drained well
• 1 (8 ounce) container grape tomatoes
• 1 (12 ounce) bag doritos (i prefer pepper jack or extra nacho)
• 2 cups grated sharp cheddar cheese
• 1 (8 ounce) bottle fat-free catalina dressing (regular makes it way too greasy!!)
• 1/2 lb ground beef
• taco seasoning

Recipe

• 1 brown ground beef and drain. add taco seasoning - follow package directions. alow to cool slightly or put in refrigerator if you don't want to use the salad right away.
• 2 tear lettuce into bite size pieces, but into bowl. cut tomatoes in half, and spread out on top of lettuce. put cheese on top of tomatoes. cover and chill until ready to serve. just before serving, add doritos, meat (if refrigerated, use microwave to take chill off of meat), and salad dressing. toss well!
• 3 don't skimp on the cheese or doritos, the more the better! i use the whole bag of dorito's. not snack size, or extra large, just the regular size bag -- .

Skipperlabskoos Sailer Stew

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1/2 cup butter
• 675 g beef, stew meat, cubed about 2 cups
• 3 onions, chopped
• 3 cups beer, dark
• 3 cups beef broth
• 12 peppercorns
• 2 bay leaves
• 6 potatoes, cubed ansd peeled
• 3 green onions, chopped tops and all
• 1/4 cup parsley

Recipe

• 1 brown beef and onions in butter add onions and potatoes
• 2 add broth and beer and spices
• 3 simmer 2 hours.

Meatball Sub Casserole

Shake And Bake Chicken Is Easy To Do

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 lbs chicken, cut into pieces
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/4 teaspoon sage
• 1/4 teaspoon ground black pepper
• 1/2 cup butter

Recipe

• 1 preheat oven to 450*f.
• 2 mix flour, salt, paprika, sage and pepper together in a bag. add chicken parts in a bag and shake until well coated.
• 3 melt butter/margarine in a 9x13 inch baking dish in the preheated oven. place chicken in the baking dish skin side down and bake for 20 minutes. turn pieces and bake another 20 minutes until tender and juices run clear.
• 4 my note: i used skinless, boneless chicken breasts because some of my family isn't fond of bone-in chicken. good luck with that one kid! this was very good and very easy to adapt to your own tastes by adding whatever spices you like. next time i will add a dash of cayenne pepper. will i did have some boneless chicken breasts ?, so i cut the cooking time by half and also used half the butter. i doubled the spices but not the flour as well per all the other kids request it. chicken was juicy and very good. all the kids raved about it! quick and easy. will make again!
• 5 i've cooked chicken a million different ways. (slight exageration, maybe.) but, this is the best "fried" chicken ever! i'll never go back to the pan fried again. i cooked it per the recipe, except i doubled the recipe and used a package of six leg quarters. i separated the legs and thighs and had to use two pans. (quite reasonable at $.69/lb.) the coating was as if it was fried and had a beautiful golden/brownish color. my octogenarian family raved about it as soon as it hit the table. my wife made excellent gravy.the kid's are good with gravy only out of a jar. the flavor was great! this is now my new staple.
• 6 i used bone in breasts and i tried 1 with the skin on and 1 with the skin off. i liked the one without skin better as it allowed the seasonings to really penetrate the meat. the meat stayed so moist. i doubled all the spices, didnt use sage and added a touch of cayenne pepper. i also added onion powder and garlic powder.

Meatball Pizza

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 1 premade pizza crust, such as boboli
• 1 (8 ounce) can pizza sauce
• 1 cup shredded fontina cheese
• 8 ounces frozen precooked meatballs, halved
• 1/4 cup shredded fresh basil

Recipe

• 1 preheat the oven to 425 degrees f.
• 2 place the pizza crust on an ungresed baking sheet. spread the pizza sauce over the crust going almost to the edge. sprinkle fontina cheese over the sauce. top with the meatball halves and shredded basil.
• 3 bake 10 minutes in preheated oven until heated through and the cheese is melted.

Seven Layer Vegetable Casserole

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 1/2 lbs ground beef
• 3 sliced potatoes
• 3 -4 sliced carrots
• 2 sliced green bell peppers
• 1 -2 sliced onion
• 2 sliced tomatoes
• 2 cups cooked rice

Recipe

• 1 brown ground beef and drain grease,.
• 2 spread on bottom of casserole dish.
• 3 layer the 3 sliced potatoes on top of ground.
• 4 beef.
• 5 layer the carrots,then the bell peppers,.
• 6 next the sliced onions,then the tomatoes.
• 7 put the 2 cups of cooked rice over the top.
• 8 cover with foil, that has been sprayed w/vegetable spray.
• 9 bake at 350ºfor 1 hour -- i love this.

Meatball Sub Casserole

Sauteed Chicken, Zucchini, Artichokes And Tomatoes Over Pasta

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb chicken, cut into bite size chunks
• 5 minced garlic cloves
• 2 small zucchini, cut into chunks (about the same size as the chicken)
• 1 (6 1/2 ounce) jar marinated artichoke hearts, drained and halved
• 1 (14 1/2 ounce) can diced tomatoes, drained (or you can use a couple of fresh, chopped and seeded)
• 1 1/2 cups dry wine (i used chardonnay)
• 2 tablespoons dried oregano
• 2 teaspoons salt and pepper
• 1/4 cup olive oil, divided

Recipe

• 1 in large skillet, heat one tbsp of olive oil over medium-high heat till pan is hot.
• 2 add chicken. while it's searing, sprinkle the chicken with oregano, salt and pepper.
• 3 when chicken is browned on all sides, remove it from the pan and add another tbsp of olive oil. when oil is heated, saute the zucchini until soft and lightly browned. remove from pan.
• 4 add another tablespoon of olive oil and add the garlic. when the garlic becomes fragrant, deglaze the pan with the wine. let this reduce by half.
• 5 add the chicken back into the pan. cook until chicken is almost completely cooked, then add the zucchini and artichokes and tomatoes. heat through.
• 6 finish with a drizzle of olive oil and one tablespoon of lemon juice. serve over spaghetti with plenty of parmesan cheese.

Pepperoni Souffle

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 8 ounces muenster cheese, grated
• 5 eggs
• 1 1/2 cups flour
• 2 cups milk
• 1/2 lb sliced pepperoni or 1/2 lb sausage
• 1 teaspoon oregano
• 1/4 cup grated parmesan cheese

Recipe

• 1 grease 6-8 quart dish.
• 2 set oven at 425ºf.
• 3 chop pepperoni coarsely.
• 4 combine all ingredients and pour into prepared dish.
• 5 bake for 30 minutes or until a knife inserted in center comes out clean.
• 6 serve immediately.
• 7 note: if you are substituting sausage, brown it before combining with other ingredients.

Oven Baked Crab Cakes

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 2 1/2 cups finely crushed corn flakes
• 1/4 cup mayonnaise
• 1 tablespoon spicy dijon mustard
• 1 teaspoon old bay seasoning
• 1/8 teaspoon cayenne pepper
• 1 egg yolk
• 1 lb fresh crabmeat
• 2 tablespoons soft butter

Recipe

• 1 spread crushed cornflakes in a shallow baking pan.
• 2 whisk mayonnaise, mustard, seasoning, cayenne and egg yolk.
• 3 add crab meat.
• 4 s& p to taste.
• 5 divide crab cake mixture into 10 equal piles and form slightly flattened cakes.
• 6 turn cakes over in crushed corn flakes until covered.
• 7 cover pan w/ plastic, transfer cakes to pan and cover with more plastic wrap.
• 8 chill 2-4 hours.
• 9 preheat oven to 400 degrees f.
• 10 transfer crab cakes to a large greased baking sheet.
• 11 put about 1/2 teaspoon butter on each crab cake.
• 12 bake around 15 minutes.
• 13 cakes should be golden brown.

Skinny Enchiladas (partial Crockpot)

Total Time: 3 hrs 20 mins Preparation Time: 3 hrs Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb chicken breast
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1 (16 ounce) jar fresh salsa
• 3 tablespoons taco seasoning
• 1/4 cup water (optional)
• 12 small corn tortillas
• 1 cup shredded cheddar cheese
• 1 avocado, diced
• 1/4 cup crema (see notes)
• fresh cilantro
• cotija cheese, for topping

Recipe

• 1 1) put the first 6 ingredients in a crockpot. if your salsa is not very saucy, be sure to include the ¼ cup water or more if necessary. cook on high for about 3 hours (or longer on the low setting) until chicken is cooked through. you can also cut the chicken breasts into halves to help them cook faster. use 2 forks to shred the chicken and mix everything together.
• 2 2) preheat the oven to 400 degrees. soften the corn tortillas in the microwave, 3 at a time, for about 25 seconds. fill them with a few tablespoons of filling, roll once, and place seam-side down in a large baking dish (i did 2 smaller baking dishes). continue until all tortillas have been filled, rolled and placed in dish. be sure to pack them in tightly next to each other so that they don’t come apart.
• 3 3) sprinkle evenly with the shredded cheese and bake for about 15-20 minutes, until cheese is melted and bubbly and everything is heated through.
• 4 4) remove from oven and drizzle with crema. sprinkle with avocado pieces, fresh cilantro, and cotija cheese crumbles.
• 5 notes.
• 6 notes: the corn tortillas will start to break apart on the top during baking if you don’t warm them up enough prior to baking.
• 7 for the crema, i just made a fake-out version with about 3 tbs. sour cream and 2 tbs. cream. i whisked it together until it was smooth, creamy, and drizzle-able. also, i used part yellow corn and part shoepeg corn, which made the texture more interesting.
• 8 serving size for the nutrition facts is 2 enchiladas.

Rosemond Chili

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 lb ground beef
• 1 (16 ounce) can kidney beans
• 1 (16 ounce) can whole tomatoes
• 1 green pepper, chopped fine
• 1 large yellow onion, chopped fine
• 1 large garlic clove, crushed
• 1 1/2 tablespoons chili powder
• 1 1/2 teaspoons caraway seeds
• 1 1/2 teaspoons all-purpose flour
• 1 1/2 teaspoons black pepper
• 1 1/2 teaspoons salt (or to taste)
• 2 tablespoons butter

Recipe

• 1 place 1 tablespoons butter in large frying pan. when hot, place hamburger in pan, break into pieces and brown well throughout.
• 2 grease a large stock or soup pot with butter. place meat in stock pot, place heat at medium.
• 3 add beans (drain), tomatoes (drain), chili powder, salt and pepper, and green pepper.
• 4 in a frying pan, brown onion and garlic in some butter. add to stock pot mixture.
• 5 place caraway seeds in a bag and crush into smaller pieces with a hammer.
• 6 sift flour into a pie pan and sprinkle seeds into the pan. brown seeds and flour mixture in oven (450 degrees). be careful, flour burns very easily. once browned, add seed and flour mixture to the stock pot.
• 7 simmer chili for at least an hour.
• 8 for full flavor, refrigerate and serve the next day.

Maple-glazed Turkey Drumsticks

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 2
• 1/4 cup maple syrup
• 2 teaspoons hot mustard
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 2 (1 1/4 lb) turkey drumsticks, rinsed and patted dry
• 1/2 teaspoon fresh ground pepper
• 1 medium onion, sliced 1/4 inch thick
• 2 tablespoons unsalted butter, cut into pieces

Recipe

• 1 preheat oven to 400°f combine maple syrup, mustard, worcestershire sauce, 1/4 teaspoon salt, and cayenne in a small bowl and set aside.
• 2 season the turkey legs with the remaining salt and the fresh-ground pepper.
• 3 place the onions on the bottom of a roasting pan and put the turkey legs on top.
• 4 dot the turkey with butter and roast for 30 minutes.
• 5 brush turkey legs with the prepared sauce and reduce oven temperature to 325°f continue to roast, basting with the sauce every 20 minutes, until meat is very tender -- about 90 more minutes. serve hot or at room temperature.

Rosemary-scented Lamb Loin

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 16
• 3 tablespoons olive oil
• 16 garlic cloves, peeled and left whole
• 2 tablespoons minced garlic cloves
• 1 (8 lb) boneless lamb loin, patted dry, at room temperature
• salt & freshly ground black pepper
• 3 tablespoons fresh rosemary, minced (snip with scissors)
• 16 dried apricots (or similar amount of your favorite dried fruit)
• 1/3 cup dried cranberries
• 1/4 cup apple jelly
• 1/4 cup port wine
• 1/2 cup chicken broth
• 2 tablespoons apple jelly
• 2 teaspoons cornstarch

Recipe

• 1 adjust oven rack to upper-middle position and heat oven to 250 degrees. heat oil in a small skillet over medium-low heat. add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. remove with a slotted spoon; reserve oil.
• 2 turn lamb loin fat-side down. slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of un-slit meat at each end. brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 tb. of the rosemary. line cavity with sauteed garlic and apricots; sprinkle in cranberries. tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.
• 3 brush with remaining oil, and sprinkle generously with salt and pepper. set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. brush mixture onto meat.
• 4 roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (start checking at about 1 1/2 hours.) remove from oven; raise oven temperature to 400 degrees. brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 145 degrees f (63 degrees c), about 20 minutes longer. for even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
• 5 let roast rest 15 to 20 minutes; transfer to a carving board. stir juices around pan to loosen brown bits. pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 tbs. of jelly; bring to a simmer. mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. simmer until lightly thickened. slice lamb and serve with a little sauce.

Rosemary-orange Lamb Chops And Lemon-butter Broccolini

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 navel orange, juice and zest of
• 3 tablespoons brown sugar
• 1 cup chicken stock or 1 cup broth
• 2 sprigs fresh rosemary, leaves removed and chopped
• 1/2 teaspoon crushed red pepper flakes
• salt and black pepper
• 2 tablespoons extra virgin olive oil
• 4 inches thick center-cut lamb loin chops
• 1 1/2 lbs broccolini
• 3 tablespoons butter
• 1 lemon, juice and zest of
• 1/4 cup fresh flat leaf parsley, chopped
• crusty bread

Recipe

• 1 in a medium sauce pot over high heat, combine the zest and juice of the orange, brown sugar, chicken stock, rosemary, crushed red pepper flakes, salt and pepper.
• 2 bring the mixture to a boil, then lower the heat to a simmer and cook until reduced by half.
• 3 heat a large skillet over medium-high heat with the evoo. season the chops with salt and pepper, then add to the hot skillet. cook the chops for 5 minutes on each side.
• 4 while the lamb chops are cooking, trim the broccoliini ends. place the stalks into a skillet and cover with water.
• 5 cover the skillet and bring to a boil. add salt and reduce the heat. simmer for 5-6 minutes, until tender and bright green.
• 6 drain broccolini and return to the skillet over medium heat. add the butter, lemon zest, and lemon juice. stir and toss until the butter melts, season with salt and pepper.
• 7 add the parsley to the reduced rosemary-orange glaze. pour the glaze over the cooked lamb chops.
• 8 toss to coat and transfer to a serving platter. serve along with the broccolini and some crusty bread.

Roast Chicken Breasts With Chickpeas, Tomatoes & Blue Cheese

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 -5 tablespoons olive oil
• 4 garlic cloves, pressed
• 1 tablespoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 chicken breast halves
• 1 (15 ounce) can chickpeas, drained
• 1 pint grape tomatoes
• 4 ounces blue cheese, crumbled
• 2 cups baby arugula

Recipe

• 1 preheat oven to 450°.
• 2 mix the olive oil, garlic, paprika, cumin, red pepper flakes, salt and pepper in a bowl.
• 3 place chicken on large rimmed baking sheet. cover with oil mixture and toss to combine well. add chickpeas and tomatoes and stir until everything is well-coated with the spiced oil.
• 4 roast for 15 minutes. remove from oven, then top with the blue cheese and arugula. cook in the oven for a further 5 minutes, or until the arugula has wilted and the chicken is cooked through.

Sausage-stuffing Casserole

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 lbs italian sausages (casings removed and cooked until well browned)
• 2 (10 ounce) cans low-sodium cream of mushroom soup, undiluted (divided, use low-sodium if possible)
• 1 cup milk
• 2 large eggs
• grated parmesan cheese
• 3 (120 g) boxes turkey-flavor seasoned stuffing mix
• 1/4 cup butter
• 1 large onion, finley chopped
• 2 tablespoons minced fresh garlic (or to taste)
• 2 stalks celery, finely chopped
• 1 small green bell pepper, seeded and finely chopped
• 1 -2 jalapeno pepper, seeded and finely chopped
• 1 (10 ounce) can sliced mushrooms, well drained
• cayenne pepper, to taste (optional)
• 2 cups low sodium chicken broth (use only low-sodium broth) or 3 cups water
• 1 cup water
• black pepper

Recipe

• 1 butter a 13 x 9-inch casserole dish.
• 2 for the stuffing; melt butter in a large skillet, add in onions, garlic, celery, green bell pepper and jalapeno peppers, saute, stirring with a wooden spoon for about 6-7 minutes or until well softened.
• 3 season with black pepper and cayenne (if using, do not add in any salt to the mixture the stuffing mixture already has added salt in it).
• 4 add in the mushrooms, then the 2 cups chicken broth and 1 cup water (or use 3 cups water) bring to a boil; remove from heat.
• 5 add in the 3 packages stuffing mix; toss with a fork to blend, cover and let sit for 10 minutes.
• 6 after 10 minutes toss again with a fork.
• 7 layer half of the stuffing mix into the bottom of the buttered baking dish.
• 8 then top/sprinkle with the cooked sausage; push the mixture down with a back of the spoon to pack evenly.
• 9 in a bowl whisk together eggs with milk and one can undiluted mushroom soup; drizzle over the sausage in the dish.
• 10 sprinkle/top with remaining half of the stuffing mixture.
• 11 sprinkle with grated parmesan cheese, then spoon and spread the remaining undulted mushroom soup on top (the soup does not have to cover the top completely, just use a spoon to spread out as best you can).
• 12 bake uncovered for about 1 hour or until the middle is set.

Rosemary-skewered Artichoke Chicken

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs 10 mins Cook Time: 10 mins

Ingredients

• 1/3 cup olive oil
• 2 tablespoons snipped fresh dill
• 1 tablespoon minced fresh oregano
• 2 teaspoons grated lemon zest
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
• 6 sprigs fresh rosemary (18 inches long)
• 1 (14 ounce) can water pack artichoke hearts, rinsed, drained, and halved
• 2 medium crookneck yellow squash, cut into 1-inch thick slices
• 6 cherry tomatoes

Recipe

• 1 prepare marinade by combining all marinade ingredients in a gallon-size resealable bag. add chicken; marinate for at least 2 hours.
• 2 prepare grill as needed for medium heat. scrape leaves away from bottom half of each rosemary twig and sharpen ends into points with a small, sharp knife. soak in water until ready to use.
• 3 drain chicken and discard marinade. on soaked skewers, alternately thread chicken, artichoke hearts, squash, and cherry tomatoes. place on grill rack positioned so that leafy ends will be outside the lid. grill, covered, for 10-15 minutes or until chicken is cooked through and veggies are tender.

Kalbsgulyas

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 large onions
• 1 tablespoon paprika
• 2 lbs veal shoulder, cubed
• 1 cup water
• 1 teaspoon salt
• 1 garlic clove, minced
• 0.5 (6 ounce) can tomato puree
• 1 tablespoon flour
• 1 cup sour cream

Recipe

• 1 peel and chop onions and roast in the oven at 300f until drown and dried slightly (15 minutes).
• 2 put into saucepan with paprika, meat and water. add salt, garlic and tomato puree and stew about 1 hour or until meat is tender.
• 3 mix flour into sour cream. add to original mixture and cook to just under boil (3-5 min). serve.

Roast Chicken Salad With Peaches, Goat Cheese, And Pecans

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 2 1/2 tablespoons balsamic vinegar
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons shallots, minced
• 2 1/2 teaspoons fresh lemon juice
• 2 1/2 teaspoons maple syrup
• 3/4 teaspoon dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 2 cups rotisserie-cooked chicken, shredded
• 2 cups peaches, peeled & sliced
• 1/2 cup red onion, sliced vertically
• 1/4 cup pecans, chopped & toasted
• 5 ounces gourmet salad greens
• 2 tablespoons goat cheese, crumbled

Recipe

• 1 combine first 8 ingredients; stir with a whisk.
• 2 combine chicken and remaining ingredients except cheese in a large bowl. add vinegar mixture; toss gently. sprinkle with cheese.

Roast Chicken Breasts With Herbed Cheese

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 4 tablespoons herbed cream cheese
• 1 teaspoon lemon zest
• 2 chicken breasts, skin on
• 1 leek, carefully washed and cut into chunks
• 1 parsnip, cut into chunks
• 3 garlic cloves, finely chopped
• salt & freshly ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon olive oil

Recipe

• 1 preheat the oven to 200ºc (400ºf).
• 2 mix the cream cheese with the garlic and the lemon zest.
• 3 loosen the skin on the chicken breasts and spread 2 tablespoons of the cream cheese between the skin and the flesh on each. press the skin back in place and season it with salt and freshly ground black pepper, oregano and thyme, or herbs of your choice.
• 4 bring a saucepan of water to the boil and cook the leek and parsnip for 4 minutes.
• 5 drain them well, pat dry them with paper kitchen towelling, and place them in a lightly oiled baking dish. drizzle with oil and season to taste with salt and freshly ground black pepper, oregano and thyme.
• 6 place the chicken on top of the vegetables and put the baking dish in the oven.
• 7 roast for 40 minutes, by which time the skin should be browned and the cream cheese should have melted so that it forms a sauce over the vegetables.
• 8 check that the vegetables are fully cooked and tender by piercing thenm with a skewer. if they need a little longer, cover the dish with aluminium foil and cook for a further 5 minutes. if the chicken is fully cooked, remove it from the baking dish before returning the vegetables to the oven and put it on a serving plate covered with aluminium foil.
• 9 serve with your favourite potato side dish or a simple mash potato dish, and with green vegetables.

Skinny Girl Chicken Marsala

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 tablespoon light butter (like brummel & brown)
• 1/2 cup fat-free chicken broth
• 1/4 cup marsala wine
• 1 teaspoon cornstarch
• 1 1/2 cups sliced mushrooms
• 2 raw boneless skinless chicken breasts, pounded to 1/2-inch thickness
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried basil

Recipe

• 1 in a small microwave-safe bowl, microwave butter for 10 seconds, or until melted.
• 2 in a medium bowl, whisk melted butter, broth, wine, and cornstarch until cornstarch has dissolved.
• 3 bring a large skillet sprayed with nonstick spray to medium-high heat. cook and stir mushrooms until softened, which is about 5 - 7 minutes.
• 4 move mushrooms to the sides of the skillet. season chicken with salt, pepper, and basil, and lay in the center of the skillet. cook for 4 minutes, stirring mushrooms occasionally. (you can also move mushrooms to another dish and add them again with the broth mixture.).
• 5 flip chicken. give broth mixture a stir and add to the skillet. stirring mushrooms occasionally, cook until sauce has thickened and chicken is cooked through, about 5 minutes.
• 6 makes 2 servings.

Sausage-pepper Pizza

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 cups presliced mushrooms
• 1 cup thinly sliced onion
• 1 cup red bell pepper, strips
• 1 cup green bell pepper, strips
• 1/4 cup water
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 6 ounces sun-dried tomato chicken sausage, cut into 1/4-inch-thick slices
• 1 (10 ounce) can refrigerated pizza dough
• cooking spray
• 1/2 cup pizza sauce
• 3/4 cup shredded part-skim mozzarella cheese

Recipe

• 1 preheat oven to 425°.
• 2 place a large nonstick skillet over medium-high heat until hot. add first 9 ingredients; cook 10 minutes or until vegetables are tender and liquid almost evaporates. remove mixture from heat, and set aside.
• 3 unroll dough, and press into a 12-inch pizza pan coated with cooking spray. bake at 425° for 7 minutes or until crust just begins to brown. s.
• 4 pread pizza sauce evenly over crust, leaving a 1/2-inch border; top with sausage mixture. sprinkle with cheese. bake at 425° for 8 minutes or until crust is golden.

Sausage-stuffed Loaf

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb ground sausage
• 1/2 cup chopped onion
• 1/4 cup chopped bell pepper
• 1 medium tomato, chopped
• 1 can chunky italian-style tomato sauce
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/4 teaspoon anise seed
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1 loaf french bread
• 1/4-1/2 cup shredded parmesan cheese
• coarsely ground pepper

Recipe

• 1 in a skillet, cook sausage until no longer pink.
• 2 remove and set aside.
• 3 in the same skillet, cook onion and green pepper until tender, drain.
• 4 stir in tomato sauce, tomatoes and seasonings.
• 5 add meat to sauce.
• 6 cut a wedge out of top of bread about 2 inches wide and 3/4 way through the loaf.
• 7 fill loaf with meat sauce.
• 8 sprinkle with cheese and ground pepper.
• 9 wrap in heavy-duty foil.
• 10 bake at 400 degrees for 15 to 30 minutes or until heated through.

Sausage, Roasted Red Pepper, And Spinach Torta Rustica

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 16 baguette, slices cut on slight diagonal 1/4 inch thick
• 1 tablespoon butter
• 12 ounces fresh baby spinach leaves
• 1 lb sweet italian sausage, casings removed
• 1 1/2 cups grated fontina cheese, divided
• 3/4 cup diced drained roasted red pepper, from a jars
• 6 large eggs
• 1 cup heavy whipping cream
• 1 cup whole milk
• 1 teaspoon coarse kosher salt
• 1/4 teaspoon ground black pepper

Recipe

• 1 preheat oven to 350 degrees. butter 8x8 inch baking dish. place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side.
• 2 melt 1 tablespoon butter in large pot over medium-high heat. add spinach, toss until just wilted, about 3 minutes. transfer spinach to strainer; cool. squeeze spinach dry. transfer to medium bowl.
• 3 heat same pot over medium-high heat. add sausage, saute until cooked through, breaking up, about 7 minutes. mix into spinach; mix in 1 cup cheese and peppers. spread atop baguette slices in bottom of dish.
• 4 whisk eggs in medium bowl to blend. whisk in last 4 ingredients. pour over spinach mixture and stir lightly with fork to distribute evenly. sprinkle remaining 1/2 cup cheese over top.
• 5 bake torta until puffed up and golden and center is set, about 55 minutes. remove from oven and let rest 15 minutes before serving.

Plum Glaze Turkey Tenderloins

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 cup plum jam
• 1/4 cup dry sherry
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 1/2 lbs turkey breast tenderloins

Recipe

• 1 mix all ingredients together except turkey in a medium bowl. place turkey in a shallow glass dish. pour half of the plum mixture over the turkey to coat. reserve remaining half of plum mixture. cover dish and refrigerate 30 minutes; turning once.
• 2 remove turkey from marinade, reserving the marinade for basting. cover and grill turkey 4 to 6 inches over medium-high heat for 25 to 30 minutes, turning and basting occasionally until juice of turkey is no longer pink when centers of the thickest pieces are cut. discard any remaining basting marinade.
• 3 heat reserved plum mixture and serve with turkey.

Seventh Moon Of August Marinade

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 cup chardonnay wine
• 1 cup soy sauce
• 1/4 cup sesame oil
• 1/4 cup balsamic vinegar
• 1 tablespoon chopped garlic
• 1 tablespoon hot chili sauce
• 1 tablespoon chopped ginger

Recipe

• 1 mix well and use to marinate meats and or veggies for the grill.
• 2 correct seasonings to your likes & dislikes.

Roast Cardamom Chicken

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 pieces chicken (breasts are my favourite)
• 250 ml plain yogurt
• 2 tablespoons water
• 2 teaspoons salt
• 1 inch gingerroot, chopped
• 3 garlic cloves, chopped
• 1 teaspoon black peppercorns
• 6 cardamom pods, the seeds of
• 1 teaspoon cumin seed
• 3 teaspoons coriander
• 1 cinnamon stick
• 1 teaspoon cayenne pepper
• 2 tablespoons wine vinegar
• 1/4 cup mint leaf

Recipe

• 1 put the whole peppercorns, cardamom seeds and cumin in a spice mill and grind them into a fine powder. you can also do this with a mortar and pestle.
• 2 put the water in a blender along with the salt, ginger, garlic, cayenne, vinegar and ground spices.
• 3 blend to a smooth paste.
• 4 put the yogurt in a bowl large enough to hold the chicken.
• 5 stir in the spice paste.
• 6 add the chicken and make sure all pieces are covered in the marinade.
• 7 break the cinnamon stick in two and tuck it in with the chicken.
• 8 cover and marinate for at least two hours and as much as overnight.
• 9 set the oven to 220 c or 425°f.
• 10 bake the chicken in a shallow dish for 30 minutes or until cooked through.
• 11 the yogurt should have formed a dark brown crust.
• 12 sprinkle with mint leaves.

Roast Breast Of Chicken With Red Wine-blueberry Glaze

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 pint fresh blueberries, picked over and washed
• 1 cup red wine
• 1 cup pure maple syrup
• 1/4 cup dijon mustard
• 4 (1 lb) bone-in chicken breasts
• 4 tablespoons chopped fresh parsley
• salt & freshly ground black pepper
• paprika
• garlic powder

Recipe

• 1 bring the blueberries, wine, maple syrup, and mustard to a boil in a medium saucepan.
• 2 reduce heat to low and simmer until reduced by one-third, about 1 hour 15 minutes.
• 3 to roast chicken:.
• 4 preheat oven to 400 degrees f.
• 5 rinse the chicken breasts under cold water and pat dry.
• 6 split the chicken breasts in half.
• 7 place the chicken in a roasting pan and sprinkle with the parsley and as much salt, pepper, paprika, and garlic as you like.
• 8 roast the chicken for 30 minutes.
• 9 remove the chicken from the oven and spread with the glaze.
• 10 return to the oven and cook for 10 minutes longer, or until the meat is tender and the juices run clear when the meat is pierced with a fork.

Hot Dogs And Bacon Twirls

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 8 hot dogs
• 8 ounces cheddar cheese
• 1 tablespoon prepared mustard
• 2 teaspoons grated onions
• 1/8 teaspoon worcestershire sauce
• 8 slices bacon
• 8 hot dog rolls

Recipe

• 1 slice the hot dogs in half lengthwise. in a small bowl, mash the cheese with a fork, then blend in mustard, onion and worcestershire sauce. spread generously between hot dog halves. roll 1 strip of bacon around each of the hot dogs. grill over hot coals, turning often until bacon is browned to taste. serve on hot dog rolls.

Roast Chicken

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 whole chicken
• 1 stalk celery
• 1 sweet apple (cored)
• 2 cloves garlic
• olive oil
• salt
• pepper (cracked, if wanted)

Recipe

• 1 wash and dry chicken.
• 2 pour olive oil onto one hand and coat all of the chicken.
• 3 season with salt and pepper.
• 4 place in roaster.
• 5 cut celery into half inch chunks and apples into eights.
• 6 place half of celery and half of apple pieces into chicken cavity.
• 7 place other half around chicken in roaster.
• 8 slice garlic cloves into slivers.
• 9 place half of them under the chicken skin in various places.
• 10 place other half either on top of the chicken skin or around the chicken.
• 11 place in oven at 350f and baste every half hour or so.
• 12 depending on size of chicken, roasting time will be hour and a half to three hours.
• 13 if wanted, add a few sprigs of fresh rosemary in and around the chicken.

Portuguese Style Chicken

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 boneless chicken breasts
• 3 tablespoons flour
• salt
• pepper
• 2 tablespoons olive oil
• 1 onion, sliced
• 8 ounces mushrooms, sliced
• 2/3 cup wine
• 4 garlic cloves, minced
• 1 teaspoon cornstarch
• 1/4 teaspoon dried rosemary, crushed

Recipe

• 1 trim any fat off of the chicken and cut it crosswise into 1 inch wide strips.
• 2 season the flour with salt and pepper.
• 3 coat the chicken pieces with the flour, shaking off any excess.
• 4 saute the chicken in the olive oil until golden brown.
• 5 remove the chicken to a plate. add the wine to the pan and scrape up any browned bits from the bottom of the pan.
• 6 add onions, mushrooms, garlic and rosemary.
• 7 mix the cornstarch with 1 tablespoon of cold water and stir it into the sauce.
• 8 add the chicken back in, bring the sauce to a boil and then cover, reduce heat to low and simmer for 30 minutes.

Roast Chicken And Veggies

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 8 small red potatoes, quartered
• 1 bell pepper, cut in strips
• 1 large onion, cut in eighths
• 8 ounces fresh mushrooms
• 1/4 cup olive oil
• 2 teaspoons basil
• 2 teaspoons thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cloves garlic, minced
• 3 1/2 lbs chicken, cut up and skin removed

Recipe

• 1 heat oven to 375*.
• 2 combine potatoes, pepper, onion and mushrooms in 9x13 pan.
• 3 mix in small bowl,next 6 ingredients.
• 4 brush 1/2 of this mixture on veggies.
• 5 place chicken on top.
• 6 brush chicken with remaining oil mixture.
• 7 bake for 45 min, basting occ.

Portuguese Style Chicken Thighs

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 teaspoons cracked black pepper
• 1 teaspoon dried oregano leaves
• 2 small fresh thai red chili peppers, seeded and chopped
• 1/2 teaspoon hot paprika
• 1 fresh garlic clove (more if you like)
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 6 chicken thighs

Recipe

• 1 mix in bowl pepper oregano,chilli ,paprika,vinegar and oil.
• 2 save about a quater of mixture and marinate thighs in the rest for a few hours ,.
• 3 grill bbq or pan fry the chicken til cooked ,.
• 4 pour remaining mixture over cooked chicken to serve with a green salad or steamed vegies.

Portuguese Stewed Chicken

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 whole chicken, cut into 8-10 pieces (or use all breasts)
• 1 tomato, peeled and diced (optional)
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon paprika
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1/2 teaspoon ground cumin
• 1 teaspoon ketchup
• 1/2 cup wine
• 1 dash piri piri hot sauce
• water
• olive oil
• 10 potatoes, peeled and quartered
• 2 carrots, peeled and cut into small chunks

Recipe

• 1 in a large pot heat the oil then saute the onions for a few minutes. add the garlic and sauté until fragrant.
• 2 to the pot, add the spices, tomato (if using), wine and the chicken pieces. cook slowly over medium heat.
• 3 when the chicken is almost cooked, add the carrots and potatoes and enough water to almost cover the chicken.
• 4 cook until potatoes and carrots are cooked, adding more water as needed. pour the sauce over the meat and potatoes when serving.

Roast Chicken And Vegetables

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 chicken (3-5 pounds)
• 1/2 cup beer (or wine ( i used the latter)
• 3/4 cup low sodium chicken broth
• 2 cups onions, diced
• 1 cup celery, diced
• 1 cup carrot, diced
• 3 garlic cloves, peeled and halved
• 3 -4 fresh thyme (or rosemary, i used the latter) (optional)
• 4 tablespoons olive oil
• 2 tablespoons salt
• 1 tablespoon black pepper
• 3 tablespoons dry rub seasonings (your favorite or see recipe below)

Recipe

• 1 preheat oven to 400 degrees.
• 2 combine onion, celery, carrot, garlic and fresh herbs in mixing bowl with ½ teaspoon salt and 1/4 teaspoon black pepper. toss with 2 tablespoons olive oil until all vegetables are well-coated. set aside.
• 3 remove neck and giblets from chicken and discard. rinse chicken inside and out, and pat dry with paper towels. rub chicken lightly with the remaining 2 tablespoons of olive oil, then rub inside and out with salt, pepper, and dry rub mixture. set aside.
• 4 remove wire rack from roasting pan and place upright on a solid surface. fill the inside circle of the roasting pan with ½ cup wine or beer. slide chicken onto wire rack, and place chicken into roasting pan so wife rack rests inside the center circle. carefully spoon the seasoned vegetables around the chicken outside the center circle and pour the chicken broth over vegetables. carefully transfer into the oven or onto the grill.
• 5 cook the chicken until the internal temperature reaches 165 degrees in the breast and 180 degrees in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. approximately 45-50 minutes. remove and let rest for 10 minutes before carving.
• 6 for dry rube recipe, combine: 1 t ground black pepper; 1 t celery salt; 1 t dry mustard; 1 t cayenne; 1 t garlic powder; 1 t onion powder; 1 t brown sugar; 1 t sugar; 1 t paprika.

Sexy Chow

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb ground beef
• 1 medium onion, chopped
• 1 can condensed tomato soup
• 1 can cut green beans
• 2 -3 potatoes, boiled & mashed (you may want to add milk to make them more spreadable)
• 1/2-3/4 cup shredded cheddar cheese

Recipe

• 1 saute the ground beef and onion til beef is brown and onion is translucent.
• 2 add soup and beans.
• 3 place meat mixture in an oven proof casserole.
• 4 top with mashed potatoes.
• 5 sprinkle with cheddar cheese.
• 6 bake at 350 degrees until hot and bubbly (about 20 minutes).

Skinny Chicken Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 2
• 2 cups chopped cooked chicken
• 1 cup diagonally sliced celery
• 1 clove garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon sesame seed oil ("or" some other good oil)
• 1 teaspoon vinegar
• salt

Recipe

• 1 combine chicken, celery, and garlic in bowl.
• 2 add soy sauce, oil, vinegar and salt; toss lightly.

Roast Chicken In Kikko-wine Sauce

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 1 (3 lb) frying chickens
• 6 tablespoons kikkoman soy sauce, divided
• 1 teaspoon garlic powder, divided in half
• 3 carrots, peeled and cut diagonally crosswise into quarters
• 1 cup water
• 6 tablespoons wine
• 1 teaspoon brown sugar, packed
• 1 (10 ounce) package frozen broccoli stems, thawed and drained

Recipe

• 1 rinse chicken and pat dry.
• 2 combine 2 tablespoons soy sauce and 1/2 teaspoon garlic powder. rub chicken, including cavities, with mixture.
• 3 place in large shallow baking pan.
• 4 roast in 325°f oven 30 minutes.
• 5 meanwhile, cook carrots in boiling water about 10 minutes or until tender yet crisp; remove and reserve.
• 6 combine remaining soy sauce and garlic powder, water, wine and brown sugar; pour mixture evenly over chicken.
• 7 roast 30 minutes, basting chicken with sauce twice.
• 8 add carrots and broccoli.
• 9 roast 15 minutes longer, or cook until chicken is thoroughly cooked.
• 10 remove chicken to serving platter; surround with vegetables and serve with pan drippings.

Rosemary-orange Grilled Chicken And Veggies

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast, cubed
• 1 small eggplant, cut into 1-inch cubes
• 2 medium red bell peppers or 2 medium green bell peppers or 2 medium yellow bell peppers, cut into 1-1/2-inch squares
• 1 medium yellow squash, cubed
• 30 sprays i can't believe it's not butter!â® spray original, divided
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon grated orange peel
• 2 tablespoons orange juice

Recipe

• 1 spray chicken and vegetables with 15 sprays i can't believe it's not butter! spray
• 2 original, then toss with with rosemary and orange peel. alternately thread chicken and vegetables on skewers*. grill or broil chicken and vegetables, turning once, 8 minutes or until chicken is thoroughly cooked and vegetables are just tender.
• 3 arrange chicken and vegetables on serving platter. spray with remaining 15 sprays, then drizzle with orange juice.
• 4 *if using wooden skewers, soak in water at least 30 minutes prior to use.
• 5 nutrition information per serving: calories 170, calories from fat 15, saturated fat 0g, trans fat 0g, total fat 2g, cholesterol 65mg, sodium 100mg, total carbohydrate 9g, sugars 5g, dietary fiber 3g, protein 28g, vitamin a 40%, vitamin c 150%, calcium 2%, iron 8%.

Rosemary-thyme Lamb Baked In Garlic Milk

Total Time: 10 hrs Preparation Time: 8 hrs Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1/2 cup olive oil
• 4 tablespoons lemon juice
• 2 cloves garlic, chopped
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 small boneless lamb roast
• enough milk, to come 2/3 up side of roast in pan
• black pepper
• 2 cloves garlic, sliced

Recipe

• 1 marinate lamb roast overnight in olive oil, lemon juice, garlic, rosemary and thyme.
• 2 when ready to cook, brush off herbs slightly and place in a deep baking dish.
• 3 pour enough milk in pan to come up 2/3 of the sides of the meat.
• 4 sprinkle top liberally with black pepper to taste, then scatter garlic slices in the milk, cover and bake at 325 degrees f for about 1-1/2 to 2 hours, or until lamb is tender and done.
• 5 at this point, i usually discard the milk when the meat is done; maybe a gravy could be made of the milk and pan juices, but i've never attempted this since we're not gravy fans.

Sausage-egg Breakfast Sandwich (healthy)

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 1 whole-grain english muffin, sliced and toasted
• 2 egg whites
• 1 slice reduced fat cheese (or use a naturally lower-fat cheese or cream cheese)
• 1 chicken (or soy, or sliced turkey breast, etc.) or 1 turkey sausage patty (or soy, or sliced turkey breast, etc.)
• hot sauce (optional)
• salt
• pepper

Recipe

• 1 toast english muffin.
• 2 salt and pepper the egg whites.
• 3 microwave the egg whites in a ramekin on high heat, covered, for approximately 1 minute - or slightly less or more depending on how you like your eggs.
• 4 heat or cook the sausage or meat.
• 5 layer the egg, cheese and meat within the muffin and serve, dipping in hot sauce as desired.

Seven-layer Rigatoni

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 3 cups uncooked rigatoni pasta
• 1 lb italian turkey sausage
• 1 (28 ounce) can crushed tomatoes, undrained
• 3 garlic cloves, finely chopped
• 3 tablespoons fresh basil leaves, chopped
• 8 ounces fresh sliced mushrooms
• 1 (7 ounce) jar roasted red peppers, drained and chopped
• 1 cup parmesan cheese, shredded
• 2 1/2 cups reduced-fat mozzarella cheese

Recipe

• 1 cook and drain pasta as directed on package.
• 2 while pasta is cooking, saute sausage in 10 inch skillet, stirring occasionally, until no longer pink; drain.
• 3 in a separate bowl, mix tomatoes, garlic and basil.
• 4 heat oven to 375 degrees. spray/grease rectangular baking dish (13x9x2 inches). layer half each of the pasta, sausage, mushrooms, bell peppers, parmesan cheese, tomato mixture and mozzarella cheese in baking dish, then repeat the process.
• 5 bake uncovered 35-40 minutes or until hot and cheese is golden brown.