Fully Loaded Baked Potato Soup

 This is an absolute family favorite and a great meal for winter!

FULLY LOADED BAKED POTATO SOUP

4 whole extra large baked potatoes or 8 regular baked potatoes
5 slices bacon, diced
6 Tbsp. butter
1/2 whole onion, chopped
2 cloves garlic, minced
1/3 cup all purpose flour
4 cups chicken stock
1/2 tsp. salt (or to taste)
2 tsp. ground pepper (or to taste)
2 Tbsp. olive oil
3 cups shredded cheddar cheese
4 whole scallions, sliced
1 cup greek yogurt or sour cream

1.  Scoop out the white insides of the baked potatoes.  Roughly chop the white insides and set them aside. Chop potato skins and set aside.

2.  In a large stock pot, brown the diced bacon over medium heat.  Once it's crispy, remove bacon from the pan and drain off grease.

3.  Add 4 Tbsp. butter to the brown bits at the bottom of the stock pot.  Add onion and continue to cook over medium heat until the onion is carmelized.  Add minced garlic and flour.  Stir flour until absorbed by the butter and cooked, about 1-2 minutes.  While stirring, slowly add chicken stock to the flour mixture to prevent lumps.  Bring to a simmer then turn heat to low.  Add the insides of the diced baked potato.  Add salt and pepper.  Cover pot and continue to cook over low heat.

4.  In a large saute pan, add 2 Tbsp. of butter and 2 Tbsp. of olive oil over medium-high heat and heat until all of the butter is melted.  Add the chopped potato skins and fry them until crisp and heated through.

5.  Add 1/2 of the crumbled bacon, 2 cups of cheddar cheese, 2/3 of the scallions and the sour cream/greek yogurt to the pot of soup.  Stir well and continue to cook over low heat until heated through and cheese is melted.

6.  Serve soup topped with remaining bacon, cheddar cheese, scallions and crisp potato skins.

Cauliflower & Chickpea Tikka Masala

Joanna and I tried this recipe tonight.  The guys wouldn't want it if they were home because there is no meat in it but we like vegetarian and vegan recipes. So thanks to Hello Fresh, we enjoyed this wonderful, flavor filled dinner!  SOOOOOO good!!!

Cauliflower & Chickpea Tikka Masala

Prep Time: 10 minutes  | Cook Time: 30 minutes  | Difficulty: Easy  | Servings: 4 

Ingredients:
20 oz. Cauliflower florets, cut into bite sized pieces
1 yellow onion
2 cans chickpeas, drained, saving 1/2 cup of liquid
1/2 oz. Cilantro, chopped
2 Tbsp. Curry powder
1 cup jasmine rice
1 tsp. Garam masala
10 oz. Curry sauce base
4 tbsp. Yogurt

Directions:
1.  Adjust rack to top position and preheat oven to 425 degrees.  Wash and dry produce.
2.  Cut cauliflower florets into bite-size pieces if necessary. Half, peel and finely dice onion.  Drain chickpeas, reserving 1/2 cup liquid.  Pick cilantro leaves from stems and chop.
3.  In a medium bowl, toss cauliflower with a large drizzle of olive oil, curry powder and a couple of big pinches of salt until coated.  Spread cauliflower out on a baking sheet; roast on top rack until tender, 20-25 minutes.
4.  In a small pot, cook rice according to package directions.  Keep covered off heat until ready to serve.
5.  Heat a drizzle of oil in a large pan over medium-high heat.  Add onion and a pinch of salt and pepper; cook, stirring occasionally, until lightly browned, 4-5 minutes.  Add chickpeas and the garam masala; cook, stirring occasionally until fragrant, 1-2 minutes.
6.  Stir in curry sauce base, reserved chickpea liquids 1 tsp. Sugar, 1/2 cup water to pan with chickpeas.  Cook, stirring occasionally, until thickened, 1-2 minutes.  Remove from heat; stir in 4 Tbsp. butter until melted.  Taste and season with salt and pepper.
7.  Fluff rice with a fork.  Divide between one side of each bowl.  Serve tikka masala next to rice.  Arrange cauliflower in the middle.  Drizzle with yogurt.  Sprinkle with cilantro leaves and serve.
Source: Hello Fresh

Corn Casserole

This is a classic for our Thanksgiving and I realized I never posted it anywhere and my only copy is a recipe card!  That won't work so .... here it is!

CORN CASSEROLE

2 beaten eggs

1 (15 oz. can) creamed corn

1/4 cup butter, melted

1 (15.25 oz.) can whole kernel corn, drained

1 1/2 cups shredded cheddar

1/2 cup chopped onion

1 (4 oz.) can diced green chilis, drained

1 (8.5 oz) package dry corn muffin mix (like Jiffy)

1.  Preheat oven to 350 degrees F.  Grease 2 quart casserole.

2.  In a large mixing bowl, combine eggs, creamed corn, sour cream and melted butter.  Stir in whole kernel corn, cheese, onions and chilies. Stir in the corn muffin mix just until moistened.

3.  Bake for 75 minutes or until a knife inserted comes out clean and top is golden.  Let stand 5 minutes before serving.

Mexican Stuffed Zucchini Boats

 I saw a friend post zucchini boats a few weeks ago on her Facebook page and it made me want to make some as zucchini is bountiful this time of year.  I googled and found this recipe on The Cookie Rookie's site and it was a hit!  

Mexican Stuffed Zucchini Boats

3 large zucchini, sliced lengthwise

1 Tbsp. olive oil

1/2 lb. ground beef 90/10

1 red bell pepper, chopped

1/2 large yellow onion, chopped

2 cloves garlic, minced

15 oz. can black beans, drained and rinsed

1/2 cup corn, frozen or canned

1 tsp. cumin

1 tsp. chili powder

1 tsp. Kosher salt

1/2 tsp. oregano

3/4 cup salsa

1 cup shredded cheese, Mexican blend or cheddar, divided

chopped fresh cilantro for garnish

1.  Preheat oven to 375 degrees F.

2.  Using a spoon, hollow out the middle of each zucchini half (a grapefruit spoon works well for this), leaving enough intact around the edges so that the zucchini is still sturdy and retains its shape.  Set the inside scraps aside for another use or discard.  Place zucchini boats in a 9X12 baking dish or larger, depending on the size of your zucchini.

3.  Add the beans, corn and spices to the skillet and stir until well combined.  Add the salsa and half of the shredded cheese, mix until incorporated and then turn off the heat.

4.  Spoon an even amount of the mixture into each zucchini half and top with the remaining cheese.  Cover with aluminum foil and bake for 30-35 minutes.  Remove foil for the last 5 minutes to fully melt the cheese.

5.  Garnish with fresh cilantro and serve.

Beef and Broccoli

 I found this recipe in the May 2021 issue of Good Housekeeping and it was a hit with the family!  It was nice because I prepped everything ahead of time so it came together super fast!

BEEF AND BROCCOLI

1/3 cup reduced-sodium soy sauce

2 Tbsp. fresh lime juice

2 Tbs. packed brown sugar

2 gloves garlic, grated

1 Tbsp. grated fresh ginger

1 to 2 tsp. sriracha

1 tsp. toasted sesame oil

3 tsp. cornstarch, divided

1 lb. flank or strip steak, halved lengthwise, then thinly sliced

1 large head broccoli (about 1 1/2 lbs) cut into small florets, stem peeled (if necessary) and chopped

1 Tbsp. canola oil

Cooked white rice, sliced red chiles, sesame seeds and scallions for serving

1. In medium bowl, whisk together soy sauce, lime juice, sugar, garlic, ginger, sriracha, sesame oil and 2 tsp. cornstarch.  Transfer half (about 1/3 cup) to a small bowl and whisk in remaining tsp. cornstarch and 1/3 cup water; set aside.

2.  Add steak to remaining sauce, toss to coat and let sit 15 minutes.

3.  Meanwhile, heat large skillet on medium.  Add 1/2 cup water and bring to a simmer.  Add broccoli and cook, covered, until bright green and just barely tender, 4-5 minutes.  With slotted spoon, transfer broccoli to a plate. 

4.  Wipe out skillet and heat canola oil on medium-high.  Cook steak in single later in batches until browned, 2 minutes per side.  Return first batch of steak to skillet, add sauce and simmer until beginning to thicken, 2 to 3 minutes.  Add broccoli and toss to combine.

5.  Serve over rice and sprinkle with chiles, sesame seeds and scallions if desired.

Cucumber Ribbon Ramen Bowl with Spicy Peanut sauce

 I got this recipe from the Costco Connection, the Costco magazine and I served it with my Coconut Chicken Tenders with Mango Dipping Sauce.  It was a PERFECT side dish for that meal!

CUCUMBER RIBBON RAMEN BOWL WITH SPICY PEANUT SAUCE

Peanut Sauce

1/2 cup natural creamy peanut butter

1 Tbsp. low sodium soy sauce

1 Tbsp. rice wine vinegar

2 Tbsp. pure maple syrup

1 tsp. ground chili paste

Juice of 1/2 large lime, freshly squeezed

1 large garlic clove, minced

1 Tbsp. fresh ginger, minced

1/4 tsp. ground cinnamon

4 to 5 Tbsp. warm water

Salad

1 English cucumber, peeled

3 scallions, coarsely chopped

1/3 cup carrot matchsticks

1/2 large red bell pepper, finely chopped

2 dried ramen blocks

1/2 medium jalapeno pepper, seeded and thinly sliced

Optional: sesame seeds for topping

Prepare the peanut sauce:  Place all ingredients except the water in a blow; stir to blend.  Add water 1 Tbsp. at a time until sauce is the desired consistency.

Prepare the salad:  Using a vegetable peeler, peel the cucumber into long ribbon-like slices.  Do not discard the middle section; finely chop it.  Place cucumber in a medium bowl along with the other vegetables.  Stir gently to combine.

Prepare ramen noodles according to the package direction.  Drain and set aside to cool for a few minutes.  Add the noodles to the salad; gently toss.  Drizzle with peanut sauce.  Top with jalapeño and sesame seeds, if desired.  Makes 4 servings.

Tip:  Store leftover sauce, sealed, in the refrigerator for up to a week.

No Bake Easy Granola Bars

These are amazingly easy granola bars and have become a staple in our house.  They are no bake and you can make whatever modifications you want, adding in dried fruit or another topping.  Try them!

No Bake Easy Granola Bars

1 cup peanut butter (crunchy or smooth
1/2 cup honey
1/2 cup coconut oil
2 1/2 cups rolled oats
1 cup shredded coconut
1/4 cup chocolate chips

1.  In a medium pot, melt together peanut butter, honey and coconut oil over medium-low heat, stirring until smooth.  Remove from stove and stir in oats and coconut.

2.  Pour mixture into a 9x13" baking dish lined with parchment paper (for easy removal and cutting later). Spread into an even later, sprinkle with chocolate chips and press firmly down with the back of a spatula or spoon.

3.  Refrigerate for 2 hours or until firm, then slice into squares or bars and remove from pan.

4.  Store granola bars in the refrigerator or freezer, individually wrapped in baggies or if you don't plan to pack them in lunches, you can simply store them in an airtight container with wax paper separating the layers.

Pepper Steak

I found this recipe on AllRecipes and it is by Jeanne Bunders.  My mom used to make pepper steak a lot when I was young so this is kind of comfort food for me!  It is fast and easy to put together and quite filling.

PEPPER STEAK

1 lb. boneless beef sirloin steak

2 Tbsp. Cooking oil

1 garlic clove, minced

1 tsp. ground ginger

1 tsp. Salt

1/2 tsp. Pepper

3 large green bell peppers, thinly sliced

2 large onions, thinly sliced

3/4 tsp beef bouillon granules

3/4 cup hot water

1 (8 oz.) can sliced water chestnuts, drained

1 Tbsp. Cornstarch

1/4 cup soy sauce

1/4 cup water

1/2 tsp. Sugar

Cooked rice

Cut steak into 2-in. x 1/8-in strips.  In a large skillet or wok, brown steak in oil.  Add garlic, ginger, salt if desired and pepper; cook 1 minute.  Remove meat to plate and keep warm.  Add green pepper and onions to skillet; cook and stir for 5 minutes or until crisp-tender.  Dissolve bouillon in hot water; add to skillet with water chestnuts.  Combine cornstarch, soy sauce, cold water and sugar.  Stir into skillet.  Add meat.  Cook and stir until mixture boils; cook and stir 2 minutes more.  Serve pepper steak over rice.

Coconut-Miso Mushroom Soup

I found this in some magazine and cut it out and didn't write down what magazine it came from AGAIN!!  I really need to fix that!  But I saw this recipe and knew it would be really good.  I made it this week for my daughter who had her wisdom teeth out and it was for sure a hit!  There is a note that you can make some fried mushrooms for garnishing and I would definitely do that next time we don't have a dental surgery involved.  It says to heat a generous slick of vegetable oil in a small, heavy-bottomed skillet, such as cast iron, over medium heat.  When it shimmers, carefully add a handful of thinly sliced mushrooms.  Cook, flipping once, until they shrink and darken slightly, and bubbles along the edges subside.  Drain on paper towels and sprinkle with salt.

COCONUT-MISO MUSHROOM SOUP

12 oz. cremini or bottom mushrooms, thinly sliced (I used baby Bella)

Kosher salt and freshly ground white pepper

2 tsp. vegetable oil

4 scallions, white and light green parts chopped (1/2 cup), tops thinly sliced on the bias for serving

4 tsp. fresh minced ginger (from a 1 1/2-inch piece)

1 Tbsp. minced garlic

1 Tbsp. white or yellow miso

2 1/2 cups vegetable broth, plus more as needed

1 can (13.5 oz.) coconut milk

1.  Cook mushrooms and 1 tsp. salt in a large, dry saucepan over medium heat, stirring occasionally, until mushrooms collapse, darken slightly and most of the moisture cooks out, about 12-15 minutes.  Add oil and chopped scallions; cook until scallions are tender, 2-3 minutes.  Stir in ginger, garlic and miso and cook just until fragrant, about 30 seconds.  Add broth; bring to a boil.  Reduce heat to low; simmer 5 minutes.

2.  Reserve 2 Tbsp. coconut milk, then add the rest to a blender with the mushroom mixture (work in two batches if needed).  Puree until very smooth, about 2 minutes, removing the blender cap and covering hole with a folded kitchen towel to allow steam to escape.  Return mixture to saucepan and bring to a simmer over medium heat.  If a thinner soup is desired, stir in more broth, a little at a time.  Season with salt and white pepper and serve, drizzled with remaining coconut milk and topped with fried mushrooms and scallion tops.

World's Best Lasagna

 I found this recipe years ago and I've learned to make the sauce one day and the lasagna the next.  Otherwise it takes all day!  I have also frozen the sauce and it makes for a quick lasagna later on.  

WORLD'S BEST LASAGNA

1 lb. Italian sausage

1 lb. ground beef (lean)

1/2 cup minced onion

6 cloves garlic, crushed

1 (28 oz) can crushed tomatoes

2 (6 oz) cans tomato paste

2 (6.5 oz) cans tomato sauce

1/2 cup water or red wine

1 Tbsp. white sugar

1 1/2 tsp. dried basil leaves

1/2 tsp. fennel seeds

1 tsp. Italian seasoning

1 tsp. salt

1/4 tsp. ground black pepper

2 Tbsp. chopped fresh parsley

18 lasagna noodles

16 oz. ricotta cheese

dash nutmeg

1 egg

1/2 tsp. salt

1 Tbsp. chopped fresh parsley

1 lb. mozzarella cheese, sliced or shredded

3/4 cup Parmesan cheese

1.  In a Dutch oven, cook sausage, ground beef, onion and garlic over medium heat until well browned.  Stir in crushed tomatoes, tomato paste, tomato sauce and water (or wine).  Season with sugar, basil, fennel seed, Italian seasoning, 1 Tbsp. parsley, 1/2 tsp. salt, pepper and 2 Tbsp. parsley.  Simmer, covered for about 1 1/2 hours, stirring occasionally.  

2.  Bring a large pot of lightly salted water to a boil.  Cook lasagna noodles in boiling water for about 8-10 minutes.  Drain noodles and rinse with cold water.  In a mixing bowl, combine ricotta cheese, nutmeg, egg, remaining parsley and 1/2 tsp. salt.

3.  Preheat oven to 375 degrees F.  

4.  To assemble, spread 1 1/2 cups meat sauce in the bottom of a 9X13" pan.  Arrange 6 noodles over meat sauce.  Spread with one half of the ricotta mixture.  Top with a third of the mozzarella cheese.  Spoon 1 1/2 cups of meat sauce over mozzarella and sprinkle with 1/2 cup parmesan cheese.  Repeat layers and top with remaining mozzarella and Parmesan cheese.  Cover with cooking spray coated foil (to avoid sticking).  

5.  Bake in a preheated oven for 25 minutes.  Remove foil and make an additional 25 minutes.  Cool for 15 minutes before serving.

Coconut Chicken Tenders with Mango Sauce

 I saw this recipe on a YouTube channel called HowJenDoesIt and it has been a family hit ever since.  

COCONUT CHICKEN TENDERS

2 lbs. boneless, skinless chicken breasts or chicken tenders

2 eggs

1/4 cup milk

1 cup all purpose flour

1 1/2 cups panko bread crumbs

1 1/2 cups shredded coconut

1 tsp. salt

coconut oil for frying

If you are using chicken breasts, cut the breasts diagonally into strips.  In one bowl, combine the flour and salt and in another bowl whisk the egg and milk together.  In a third bowl, stir together panko bread crumbs and coconut. 

Heat large skillet over medium high heat.  Add oil.

While the oil is heating, prepare the chicken.  Dredge each strip into flour mixture.  Dip each strip into egg mixture.  Finally, dredge each strip into coconut and breadcrumb mixture.

Add half of your chicken strips to hot oil and cook 2-3 minutes on each side or until golden brown and crispy.  Cook the second batch.

HONEY MANGO DIPPING SAUCE

1/2 cup frozen mango chunks, thawed

1/4 cup fresh cilantro

2 Tbsp. honey

1/4 cup mayonnaise

2 Tbsp. Siracha saice

1 Tbsp. fresh lemon juice

Add all ingredients to food processor and process until smooth and creamy.  Taste and adjust to your preference.

Easy Pressure Cooker Beef and Broccoli

I found this recipe somewhere online and printed it out and see that it doesn't have a source in the printout.  Sorry!  I usually like to give credit where credit is due!  But it was really good except I didn't use low sodium soy sauce and I used a beef bullion cube and so it turned out quite salty.  Next time I will use low sodium of both items.

EASY PRESSURE COOKER BEEF AND BROCCOLI 

2 lbs. meat (chuck roast, rump roast or flank steak), cut into thin strips

2 Tbsp. olive oil 

1 medium onion, sliced

1 cup low sodium beef broth

2 Tbsp. minced garlic

1/2 cup low sodium soy sauce

3 Tbsp. brown sugar

1 lb. broccoli, fresh or frozen

1 tsp. ground ginger (or 1 Tbsp. fresh ginger)

2 tbsp. cornstarch

cooked rice

1.  In a medium bowl, combine the soy sauce, brown sugar, beef broth, garlic and ginger.  Add the meat strips to sauce ingredients and set aside.

2.  Set pressure cooker to saute setting and add oil.  When oil is hot, add onions and saute until the onions are translucent.  Turn off the cooker, add the meat and sauce, and put the top on the cooker, with the vent set to "sealing".  Set the cooker to manual high pressure for 10 minutes.  

3.  While meat is cooking, steam the broccoli.

4.  Quick release the cooker when done and remove the lid.  Set the cooker to saute again.  Mix the cornstarch with a little cold water and add to the pot and stir, cooking until thickened.  Add the cooked broccoli and heat through, stirring well.  Serve over hot cooked rice and enjoy!

Charred Tomato and Ricotta Toasts

 This was a lunch I got from Hello Fresh and Joanna and I FELL IN LOVE!!  Seriously - this could be a great appetizer too in smaller bites.  SOOOOOOO fresh and delicious!  This recipe serves 2.  Multiply it as much as you want but Jo and I found this was a generous lunch!

CHARRED TOMATO AND RICOTTA TOASTS

1 clove garlic, minced

10 oz. grape tomatoes, halved

2 Tbsp. chopped fresh parsley

4 chives, chopped

8 oz. ricotta cheese

1/4 cup Parmesan cheese

1 tsp. chili flakes

4 slices sourdough bread

1/2 oz. walnuts

5 Tbsp. balsamic glaze

Olive oil

Adjust rack to top position and preheat oven to 450 degrees.

Toss the tomatoes with half of the garlic and a large drizzle of olive oil,  and a pinch of salt and pepper.  Roast on top rack until tomatoes are lightly charred, 8-10 minutes.  Transfer to a medium bowl.  Carefully wipe off sheet with paper towels.

Meanwhile, combine ricotta, half of the Parmesan (save the rest for serving) and half of the minced herbs. season with salt and a pinch of chili flakes to taste.

In a small bowl, combine remaining garlic and a large drizzle of olive oil; season with salt and pepper. Brush one side of each slice of sourdough with the garlic oil.  Place on baking sheet used for tomatoes.  Bake on top rack until toasted, about 4-5 minutes total.

Remove sheet from oven; add walnuts to same sheet.  (If sourdough is done, pull it from the pan now).  Return the pan to oven until walnuts are toasted, 2-3 minutes.  Transfer to a cutting board to cool slightly; rough chop.

Divide toasts between plates; spread with herby ricotta.  Evenly top with tomatoes, walnuts and remaining Parmesan.  Sprinkle with remaining minced herbs and chili flakes to taste.  Drizzle with as much balsamic glaze as you like and serve.

Cheese tortellini with Squash

 Shoot!  I cut out a recipe without marking where it came from again!  Well, this was in some recent magazine that I got - no clue where though!  LOL. But it looked really different and interesting and I had gotten some butternut squash from a friend so decided to try it.  I'm SOOOOO glad I did!!!  The flavors are amazing  and this is absolutely going into the rotation!

Cheese Tortellini with Squash

serves 4

1 lb. chopped peeled butternut squash, cut into 3/4" pieces

12 oz. shiitake or oyster mushrooms, stemmed and torn into bite-size pieces

2 Tbsp. extra virgin olive oil

Kosher salt and freshly ground pepper

1 cup heavy cream

3 cloves garlic, smashed

8 fresh sage leaves

1 to 2 teaspoons fresh lemon juice

2 9-oz. packages refrigerated cheese tortellini

Shredded parmesan cheese and finely chopped chives for topping

1. Place a baking sheet on the middle oven rack and preheat to 450 degrees.  Toss the squash, mushrooms, olive oil and a big pinch each of salt and pepper in a large bowl.  Spread out on the hot baking sheet and roast, tossing once or twice, until the vegetables are browned around the edges and tender, 20 to 25 minutes.

2.  Meanwhile, bring a large pot of salted water to a boil.  Combine the heavy cream, garlic, sage and a pinch of salt in a small saucepan.  Bring to a boil, then reduce to a simmer and cook until reduced by about one-third, 5-7 minutes.  Remove from the heat and stir in 1 tsp. lemon juice; add more lemon juice to taste.

3.  Add the tortellini to the boiling water and cook as the label directs.  Reserve 1 cup cooking water, then drain (reserve the pot).

4.  Strain the cream mixture through a fine-mesh sieve into the reserved pot.  Add the tortellini and 1/2 cup reserved cooking water; toss over medium heat until coated, adding a few more tablespoons of cooking water as needed to loosen.

5.  Divide the roasted vegetables among shallow bowls.  Spoon the tortellini and sauce on top.  Sprinkle with parmesan cheese and chives.

Gingered Beef Stir Fry

 I found this recipe in a magazine and I don't know for sure which one it is, although I have the page!  But it is a super easy and yummy recipe that is great for a quick dinner if you prep it ahead of time.  A definite keeper!

Gingered Beef Stir-Fry

8 oz. boneless beef top round steak

1/2 cup beef broth

3 Tbsp. reduced-sodium soy sauce

2 1/2 tsp. cornstarch

1 Tsp. sugar

1/2 tsp. grated fresh ginger

Nonstick cooking spray

12 oz. asparagus, trimmed and cut diagonally into 1-inch pieces (2 cups)

1 1/2 cups sliced fresh mushrooms

1 cup small broccoli florets

4 green onions, cut diagonally into 1-inch pieces

1 Tbsp. vegetable oil

2 cups hot cooked rice

1.  Trim fat from meat.  Thinly slice meat across the grain into bite-size strips.  For sauce, in a small bowl, stir together broth, soy sauce, cornstarch, sugar and ginger.  Set aside.

2.  Lightly coat a large skillet or wok with cooking spray; heat skillet on medium-high heat.  Add asparagus, mushrooms, broccoli and green onions; cook and stir for 3 to 4 minutes or until vegetables are crisp tender.  Remove vegetables from skillet.

3.  Carefully add oil to hot skillet.  Add meat; cook and stir for 2 to 3 minutes or until meat is slightly pink in center.  Push meat from center of skillet.  Stir sauce; add to center of skillet.  Cook and stir until thickened and bubbly. 

4.  Return cooked vegetables to skillet; stir all ingredients together to coat with sauce.  Cook and stir until heated through.  Serve meat mixture with hot cooked rice.

Makes 4 servings.

Per serving:  270 calories, 7 g. total fat (2g sat fat), 36 mg. chol, 541 mg. sodium, 32g carbs, 4g. fiber, 21 g. protein

Asian Lettuce Wraps

I got this recipe from YouTuber "How Jen Does It".  Once you get things prepped, it is a quick meal! Serve it with broccoli on the side and seasoned rice noodles.  Yum!

ASIAN LETTUCE WRAPS

1 large head Bibb lettuce (I've also used Romaine)
1 lb. ground turkey
1 Tbsp. olive oil
1 large onion, chopped
2-3 cloves garlic, minced
1 1/2 tsp. soy sauce
1/4 cup hoisin sauce
2 tsp. fresh ginger root, grated
1 Tbsp. rice wine vinegar
2 tsp. sesame oil
1 tsp. red curry paste
1 (8 oz) can water chestnuts, chopped
5 green onions, chopped

Rinse lettuce leaves, pat dry and place on a towel while you prepare the filling.

Stir together soy sauce, hoisin sauce, ginger root, rice wine vinegar, sesame oil and red curry paste.  Set aside.

Heat 1 Tbsp,. olive oil in a large skillet.  Add the ground turkey, chopped onion and minced garlic; cook over medium heat until no longer pink.  Drain.  Add sauce mixture, chopped water chestnuts and green onion.  Cook and stir for 2 minutes.

To serve, fill lettuce leaf with some filling and wrap burrito style.

Penne Pesto with Chicken

I found this recipe in the February 2009 issue of Family Circle and it has been a favorite ever since.  It is so easy to make and comes together fast!  A great combo!  Serve with a salad and some yummy bread and you are set!

Penne Pesto with Chicken

1 large bunch broccoli rabe, trimmed slightly and cut into 1 1/2" pieces
1 lb. penne pasta
2 cloves garlic, peeled and sliced
1 pkg. (9 oz) fully cooked grilled chicken strips (such as Perdue Short Cuts), cut into bite sized pieces
1 (7 oz) container pesto

1.  Bring large pot of lightly salted water to a boil.  Add broccoli rabe and cook three minutes.  Scoop into a bowl with a slotted spoon and add pasta to boiling water.  Cook the pasta as directed until al dente.

2.  Meanwhile, drain water from broccoli rabe.  Heat 2 Tbsp. olive oil in a large skillet over medium heat.  Add garlic and cook 2 minutes.  Stir in broccoli rabe; cook 3 minutes more.  Season with 1/8 tsp. salt and 1/4 tsp. pepper.

3.  Drain pasta.  Stir chicken, pasta and pesto into skillet.  Cook 2 minutes to heat through.  Serve warm.

Serves 6
530 calories, 17g. fat (3g. sat fat), 28 g. protein, 67g. carb, 3g. fiber, 675 mg. sodium, 32 mg. cholesterol

Potato and Blue Cheese Salad

This is a recipe I found in the August 2000 Bon Appetit magazine and it is SO good!  GREAT for a side with grilled meats!  Make it ahead for your summer BBQ!

Potato and Blue Cheese Salad

2/3 cup olive oil
1/3 cup apple cider vinegar
1/4 cup minced shallots
1 Tbsp. chopped fresh parsley
1 Tbsp. plus 1/2 cup chopped fresh chives
1 Tbsp. coarse-grained dijon mustard
2 tsp. honey
2 tsp. grated lemon peel

3 lbs. small red-skinned potatoes, quartered
8 bacon slices
12 romaine lettuce leaves
1/2 cup crumbled blue cheese (about 2.5 ounces)
1 hard boiled egg, grated

Whisk oil, vinegar, shallots, parsley, 1 Tbsp. chives, mustard, honey and lemon peel in a large bowl until well blended.  Season with salt and pepper to taste.

Cook potatoes in a large pot of boiling salted water until just tender, about 8 minutes; drain.  Add warm potatoes to dressing; toss to combine; season to taste with salt and pepper (can be made 1 day ahead - cover and refrigerate).

Cook bacon in large skillet over medium heat until crisp.  Drain on paper towels.  Crumble into small pieces.  Arrange lettuce around edge of platter; mound potato salad in center.  Sprinkle with bacon, blue cheese, egg and remaining 1/4 cup of chives.

Block Island Steak Marinade

This is actually a recipe called Marinated Flank Steak from Once a Month Cooking by Mimi Wilson and Mary Beth Lagerborg but the first time we had it was at Block Island, RI on our sailboat and so it became "Block Island Steak".  You can use it on any steak you have - flank steak is good as is sirloin or London broil.  I freeze the meat in the marinade and the flavor goes through the whole hunk of meat!

Block Island Steak Marinade

1/2 cup vegetable oil
1/4 cup soy sauce
1/4 cup red wine vinegar
2 tsp. Worcestershire sauce
1/2 tsp. ground ginger
1 tsp. minced garlic (1 clove)
1 1/3 - 2 lbs. steak

Mix first six ingredients for marinade.  Put steak in a freezer bag and pour marinade over it.  Seal bag and freeze.

To prepare for serving, thaw the steak, remove from marinade and BBQ until desired doneness.  This can also be broiled in the oven.

Grilled Indonesian Pork Tenderloin

I got this recipe from a dear friend and it is SOOO good on the grill.

GRILLED INDONESIAN PORK TENDERLOIN

1 lb. pork tenderloin
2 Tbsp. lime juice
1 Tbsp. peeled, grated ginger root
2 Tbsp. low sodium soy sauce
2 Tbsp. hoisin sauce
1 tsp. crushed red pepper
2 cloves garlic, crushed

1.  Trim fat from pork if there is any.  Combine lime juice and next 5 ingredients in a large ziplock plastic bag.  Add pork; seal bag and refrigerate for 2 hours, turning occasionally.  Remove pork from bag, reserving marinade; set pork aside.

2.  Coat grill rack with cooking spray and place over medium-hot coals.  Place pork on rack, cover and cook 20-30 minutes or until meat thermometer registers 160 degrees; turning pork occasionally and basting with reserved marinade until the last 5 minutes.  Cut pork into 1/4" thick slices.