Creamy Spinach & Kielbasa Pasta

Ingredients:

14 oz Polish Kielbasa

1 Tbsp Olive Oil

1 Medium Red Onion

4-5 Cloves Fresh Garlic, Finely Chopped

1 Small Pkg of Sliced Mushrooms

1 28 oz can Diced Tomatoes

3 Cups Chicken Broth

1 Cup Heavy Cream

16 oz Pkg Italian Campanelle Pasta

3 Heaping Tbsp of Sour Cream

3 Cups Fresh Spinach

1 Cup Shredded 3 Cheese Blend (Parmesan, Romano, Asiago) 

Instructions:

Thinly slice the Kielbasa and add it to a large deep skillet with 1 tbsp of olive oil. Saute the sausage over medium heat until it is nicely browned (about 7 minutes). 

Dice the onion and garlic and add it to the skillet. Continue to saute until the onion is just starting to soften (about 4 minutes). Add the mushrooms and sauté an additional 4 minutes. Add the can of diced tomatoes and chicken broth. Stir to combine and dissolve any browned bits of the bottom of the skillet. 

Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Turn the heat up to high. Place a lid on the skillet and allow the mixture to come up to a boil. Remove the lid, lower the heat to medium and let it simmer until the pasta is done (about 10 minutes).  Stir a couple of times to  be sure the pasta is not sticking. 

Add the 3 heaping tbsp of sour cream and stir until blended well. This will make the remaining liquid creamy. 

Stir in the fresh spinach, one cup at a time, until wilted. Keep the heat on medium while adding the spinach so the liquid will continue to simmer and thicken. 

Sprinkle the shredded cheese on top, replace the lid and let it sit about 5 minutes or until the cheese is melted. 

Serves 6

Asian Salmon

6 (4 ounce) salmon filets

3 Teaspoons sesame oil

2 TBSP rice vinegar

2 TBSP soy sauce

3 Teaspoons brown sugar, packed

2 TBSP honey

4 cloves minced garlic

4 TBSP finely minced onion

Ground black pepper to taste

Place salmon pieces in a container skin side down.

Whisk together all other ingredients and pour marinade over the salmon. Cover and refrigerate at least 1/2 hour or up to 2 hours. 

Add a bit of sesame oil to a medium cast iron skillet and heat.  Once hot, place salmon pieces skin side down in skillet, save remaining marinade. Cook for 8 minutes and turn over. Pour remaining marinade over salmon, cover and cook 5 minutes.  Uncover, turn salmon over again and cook until flaky, approximately 3-5 minutes. 

Herb Garlic Crusted Pork Roast

2.25 lb Pork Roast

6 medium cloves garlic, minced

2 slices of Vidalia onion, minced

1 tsp fresh lemon thyme, minced

1 tsp fresh rosemary, minced

fresh ground black pepper to taste

4 tbsp olive oil, divided  

Preheat oven to 375°

In small bowl combine garlic, onion, lemon thyme, rosemary, black pepper and 2 tbsp olive oil.

Add the remaining 2 tbsp olive oil to a cast iron skillet and place roast in the skillet. Rub the herb/garlic mixture over the whole top and sides of the roast.  Bake for 1 hour and 45 minutes. Let stand 10 minutes before slicing. 

Healthy Flavored Water

1/4 Watermelon

1 Large Cucumber

1 Tangerine (or Orange)

10-12 Fresh Mint Leaves

Slice all fruit and add to water container, fill with water, let sit 24 hours before drinking, serve over ice.

Loaded Baked Potato and Chicken Casserole

Ingredients:

2 lbs boneless, skinless chicken, cut into 1/2 inch cubes

5 medium potatoes, peeled and cut into 1/2 inch cubes

1/4 cup olive oil

1 1/2 teaspoons salt

1 tablespoon fresh ground black pepper

1 tablespoon paprika

5 small cloves garlic, crushed

Topping:

2 cups shredded sharp cheddar cheese

5 slices of bacon, cooked and crumbled

1/2 cup diced green onions or chives

Directions:

Preheat oven to 400°.

In a medium bowl mix together the olive oil, salt, pepper, garlic and paprika.

Add the cut potatoes to this mixture, stir to coat. 

Grease 8x8 baking dish with butter and add potatoes. When scooping the potatoes into the baking dish, leave behind any extra mixture.  Add cut up chicken to remaining mixture and let marinade until potatoes are cooked. 

Roast the potatoes for 45 minutes, stirring every 10-15 minutes until the potatoes are tender.

Remove pan from oven, add the chicken on top of the potatoes, cover chicken with the shredded cheese, sprinkle the bacon on top of the cheese. 

Bake at 400° for 25 minutes or until the chicken is cooked through and the topping is bubbly. 

Serve with hot sauce, ranch dressing or sour cream. 

Serves 4

Ham & Potato Soup

1 large ham bone

5 cups of hot water

Cook ham bone in hot water on low for 3 hours. Remove ham bone making sure to scrape off any meat left on the bone and put back in the ham broth, set aside.

7-8 medium/large potatoes, peeled and diced into 1" cubes

1 large onion, diced

3-4 large carrots, chopped

2 cups of ham diced

1 cup heavy cream (or milk)

1 cup sour cream

salt and pepper to taste

4-5 slices of bacon, cooked and crumbled

1 cup shredded sharp cheddar cheese

Add diced potatoes, onion, carrots, and ham to ham broth. Cook on medium heat until potatoes and carrots are done. 

Add milk and sour cream and cook until heated through.  If you would like a thicker soup remove about 2 cups of the cooked potatoes, mash and return to the soup.  Add salt and pepper to taste.

Pour soup into a bowl, top with shredded cheddar cheese and bacon bits, serve hot. 

Hawaiian Roll Ham & Swiss Sandwiches

1 - 12 pack of King's Hawaiian Original Rolls

1 lb deli ham, shaved

1 lb swiss cheese, thinly sliced

1 stick butter

3 tablespoons Dijon mustard (I used garlic herb mustard and it was very good)

1 1/2 teaspoons Worcestershire sauce

3 teaspoons of poppy seeds

1/4 large onion, finely chopped

Heat oven to 350°. 

In small saucepan melt butter, mix in mustard, Worcestershire sauce, onion, and poppy seeds. Simmer for several minutes (until onion is cooked).

Cut the entire pack of rolls in half, horizontally (keeping top and bottom halves in tact). 

Grease a cookie sheet (bottom only), place the bottom half of rolls on the cookie sheet and spread 1/3 of the onion mixture over the bottom of the rolls.  Layer the ham and swiss cheese in 3 layers of each or until used up. Paint the remaining onion mixture on the underside of the top half of rolls. Place top half of rolls on the ham and cheese.   Cover with foil and bake for 20-25 minutes.  Separate into individual sandwiches and serve. 

Cheesy Chicken Spinach Pasta Bake

2 lbs chicken, chopped into bite size pieces

6 cloves garlic, chopped

1/2 small onion, chopped

8 large mushroom caps cut into pieces

1 package frozen chopped spinach, thawed

3/4 cup heavy cream
3/4 cup sour cream
1/2 cup white wine
1 egg, beaten
1 cup romano cheese, shredded
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
1 box rigatoni pasta, cooked

In large skillet cook chicken, garlic, onion and mushrooms until chicken is done. Add the thawed (or fresh) spinach and cook.

Add heavy cream, sour cream and white wine, mix well and heat it up. Turn heat down and add beaten egg, stirring constantly.  Now add the romano and mozzarella cheeses and stir until cheese is melted and blended in. Turn heat off.

Pour the cooked pasta into a large 9x12 baking pan. Pour the chicken spinach sauce over the pasta, stirring to be sure all the pasta is coated with the sauce.  Top with the parmesan cheese and bake at 350° for 20-30 minutes.

Stuffed Butternut Squash

2 medium butternut squash, cut in half and deseeded 

5 medium cloves of garlic, crushed

1/2 medium purple onion, chopped

2 medium zucchini, chopped

1 pkg frozen chopped spinach (or fresh spinach)

2 small tomatoes, chopped

8 large mushrooms, chopped

1 lb ground chicken or turkey

Preheat oven to 350°. 

Put pat of butter on cookie sheet for each 1/2 butternut squash, season each area with salt and pepper, then place butternut squash half face down on the butter, salt and pepper.  Bake for 45 minutes. 

Stuffing:

Put 3 tbsp butter and a bit of olive oil in a large skillet, add garlic, onion, zucchini, spinach, tomatoes, mushrooms and ground chicken or turkey. Cook until meat is cooked thoroughly and veggies are tender. 

Place squash on plate, stuff bulb with stuffing mixture. Serve with 1/3 cup wild rice. Approximately 350 calories for each serving.

Serves 4

Baked Crispy Cheddar Chicken

2 lbs chicken thighs (with skin or without), about 5 pieces

1 sleeve Ritz Crackers, crushed

1/4 tsp salt

1/4 tsp pepper

1/2 cup whole milk

2 cups cheddar cheese, grated

1 tsp dried parsley

Sauce:

1 10 ounce can cream of chicken soup

2 tablespoons sour cream

2 tablespoons butter

Pour the milk, cheese and cracker crumbs into 3 separate small dishes. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk, then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs. 

Grease a 9x13 pan with butter. Lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with foil and bake at 400° for 40 minutes. Remove the foil and bake for an additional 15 minutes or until golden brown and crispy.

In a small sauce pan combine the cream of chicken soup, sour cream and butter. Stir over medium heat until the sauce is blended and hot. Serve over the chicken.

Baked Tilapia with Crab Stuffing

Serves 4

4 tilapia filets, cut in half 

1 lemon

1/2 lb lump crabmeat

1 1/2 sleeves of crushed Ritz Crackers

1/2 small onion finely chopped

2 cloves garlic minced

6 tbsp butter

Lay tilapia filets in 9x12 baking dish, cover with juice from one whole lemon, salt and pepper to taste. Lay 4 pieces of tilapia side by side, set the other 4 pieces aside (in the pan) for now.

In saute pan melt butter with onion and garlic, cook until onion is translucent, add crabmeat and cook until warmed, add crushed Ritz Crackers, turn off heat and stir until crackers are moistened. 

Use the crab stuffing to cover the 4 pieces of tilapia in the bottom of the pan. Cover the crab stuffing with the 4 remaining pieces of tilapia. 

Cover the pan with foil and bake for 30 minutes at 350°.

Cucumber Sauce

1/2 cup sour cream

1/3 cup chopped cucumber

1 tbsp minced red onion
1 clove fresh garlic minced

1/4 tsp salt

1/4 tsp rosemary

Put all into blender/food processor and beat on high until it forms a foam.  Serve over Alaska wild salmon or your choice of fish. 

Caramelized Onion & Spinach Olive Oil Quick Bread

3 tsp olive oil, divided

1 large yellow onion, thinly sliced

1/2 tsp salt

2 cups (packed) fresh spinach leaves

2 garlic cloves, minced

2 1/2 cups all purpose flour

2 tsp baking powder

2 eggs, lightly beaten

3/4 cup milk

2/3 cup extra virgin olive oil

1 oz crumbled guyere cheese (or feta)

Butter and flour for pan

Heat 2 tsp olive oil in skillet over medium heat. Add the onion to the pan. Season with 1/2 tsp of salt. Cook for 10 minutes, reduce the heat to medium low and cook until the onions are golden brown. 

Add 1 tsp olive oil to the onions, stir in garlic and spinach leaves. Stir until the spinach is wilted and bright green, about 1 minute.  Remove from heat.

In a large bowl, whisk together flour, baking powder and 1/2 tsp salt. In small bowl combine eggs, lightly beaten, milk and extra virgin olive oil. Whisk well until combined. 

Pour egg mixture into flour and stir until just combined. Do not over mix or the bread will become tough. Add the spinach mixture and cheese, stir until combined. 

Butter a loaf pan. Spoon 1 tbsp flour into the pan and tap the flour around the pan. Shake out excess flour. Scoop the batter into the pan and smooth the top.

Bake until the top is light golden brown and a wooden toothpick inserted in center comes out dry, about 40 minutes. Remove bread from pan and cool. Slice and serve. 

Portobello Pizza

5 good size tomatoes, chopped

6 large portobello mushrooms

6 cloves garlic, minced

6 leaves fresh basil, chopped

1 tbsp oregano

1 fresh lemon

1 zucchini, chopped into small bites

1 small onion, chopped small

Parmigiano Reggiano cheese, shredded

Mozzarella cheese, shredded

olive oil

salt and pepper

Sautee onion and garlic in olive oil, when onion is translucent add the chopped tomatoes and zucchini. When tomato is soft add basil, oregano, salt, pepper and squeeze the juice from the fresh lemon. Cook for 5 more minutes.

On baking sheet, spread olive oil, put mushrooms on baking sheet. Put layer of mozzarella cheese in the mushroom, spread the cooked ingredients on top of the mozzarella, top with the Parmigiano Reggiano cheese. 

Bake at 400° for 15 minutes. 

100 calories per pizza!

Spicy Corn Chowder

4 pieces of thick slice bacon, crumbled

1 medium Vidalia onion, finely chopped

1 medium red bell pepper, chopped

Salt and fresh ground pepper

1 small jalapeño, chopped, seeds and ribs removed

chopped mushrooms (optional)

4 large cloves garlic, crushed

1/4 cup all purpose flour

4 cups chicken stock

2 large red potatoes, scrubbed and diced

1 cup heavy cream

16 ounces frozen corn

1/4 teaspoon cayenne pepper

1 bay leaf

In a large saucepan, over medium heat, sauté the bacon until crisp and browned and the fat is rendered. Transfer the bacon to a paper towel, crumble and reserve. There should be about 4 tbsp of bacon grease in the pan. 

Add the onions and red pepper to the pan. Saute until tender and translucent, about 4 minutes. Add the jalapeño and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute.  Stir i the chicken stock and the potatoes, simmer for 10 minutes, potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes.  Pour into a serving bowl and garnish with the crumbled bacon. 

Turkey Taco Mac

1 Pkg Elbow Macaroni (I used Shells)

1 TBSP Olive Oil

1 Medium Onion Chopped

4 Cloves Garlic Minced

1 Pound Ground Turkey

1 Package Old El Paso Taco Seasoning

1 15oz Can Diced Tomatoes

1/2 Tsp Sea Salt

1 Cup Whipping Cream

1 Egg

9oz Shredded Cheddar Cheese Divided 1/2

12 Tortilla Chips Crushed

Sour Cream to garnish

Cook pasta according to directions, drain and set aside.

Heat oven to 350° and grease 9x12" baking pan.

Heat olive oil in a large skillet over medium heat, add onion and garlic, cook until it begins to soften. Add the ground turkey and cook thoroughly.

Add the diced tomatoes, taco seasoning and cook until thickened. 

In large measuring cup beat egg, and add whipping cream. Pour mixture into the turkey, stirring constantly. Add the cooked pasta and stir until all is coated. 

Pour half the meat mixture into the baking pan. Sprinkle 1/2 of the shredded cheese over the top. Pour over the remaining meat, cover with remaining cheese, and then sprinkle the crushed tortilla chips over the top. 

Bake for 30 minutes or until the casserole is bubbling and the top is melted and browned. 

Garnish with cold sour cream and serve. 

Baked Sweet Potato Sticks

4 Regular Size Sweet Potatoes

1 1/2 TBSP Olive Oil

2 TBSP Spice Mix (see below for recipe)

Peel and cut sweet potatoes into 3" long, 1/4" thick sticks and place in mixing bowl. 

Coat sweet potato sticks in the olive oil. Add 2 TBSP of spice mix and coat well. 

Line cookie sheet with parchment paper. Lay sweet potato sticks on the parchment paper without overlaying the sticks. 

Bake at 350° for 25 minutes. 

Spice Mix

1/2 cup salt

1/4 cup black pepper

1/4 cup garlic powder

1/4 cup onion powder

2 TBSP Paprika

Store in air tight container up to 6 months

Apple Honey Pork Loin

3 lbs Pork Loin

3 Sliced Red Delicious Apples

4 TBSP (or more) of Honey

2 TBSP Cinnamon

Process:

Lay the apple slices, from 2 of the apples, in the bottom of a 9x12 baking pan. 

Sprinkle the apple slices with a bit of cinnamon. 

Slice the pork loin down the middle length wise about 3/4 of the way through. Lay pork loin on top of the sliced apples in the pan.

Drizzle honey into the sliced pork loin. Place remaining apple slices down the middle of the pork loin. Sprinkle with cinnamon and drizzle the whole top with honey. 

Cover with aluminum foil. Bake at 350° for 1 hour. Let stand 10 minutes before cutting.