Marinated Pork Loin

1 tablespoon sesame oil

1 small onion, grated

2 teaspoons grated fresh ginger root or 3/4 teaspoon dry ginger

1 teaspoon grated fresh lemon peel

2 cloves garlic, crushed

1/4 cup light soy sauce

1 pound whole pork tenderloin

1/4 cup dry white wine

1/4 cup honey

1 tablespoon firmly packed dark brown sugar

In a small bowl, combine oil, onion, ginger, lemon peel, garlic and soy sauce. Stir to mix well. Set aside. Place pork loin in a glass bowl. Pour soy mixture over pork and turn to coat evenly. Cover and place in refrigerator to marinate overnight. Remove pork from marinade; drain well.

Preheat oven to 375ºF.  In a small bowl, combine wine, honey and brown sugar. Stir to mix well. Pour over pork, coating all sides of roast. Place in a shallow, nonstick pan and cook 25 to 30 minutes, or until internal temperature reaches 155 F to 160ºF.  Remove from oven and let rest 5 minutes. Slice and serve. Serve with steamed rice and snow peas.

Microwave Method for Cooking Pork Tenderloin: Season pork with salt-free garlic seasoning. Shield each end of the tenderloin with 1 inch of lightweight foil to prevent burning. Place on microwave-safe baking dish. Microwave for 3 minutes at high. Reduce power to 50 percent and microwave 5 more minutes. Remove foil shields, turn tenderloin over and cook 7 or 8 minutes longer or until meat thermometer reads 165 F. Remove and let sit covered until thermometer reads 170 F.    

4  Servings

Mahi Mahi with Asparagus and Cashews

1 Tbsp. vegetable oil

2/3 cup vertically sliced onion

1 1/2 Tbsp. minced peeled fresh ginger

1 Tbsp. grated orange rind8 garlic cloves, minced

4 (6-oz.) mahi mahi fillets

1 Tbsp. grated lemon rind

1 Tbsp. fresh lemon juice

1 Tbsp. low-sodium soy sauce

1 tsp. sherry vinegar or white wine vinegar

1 tsp. honey

1/2 tsp. dark sesame oil

1/4 tsp. salt

4 cups (about 1 1/4 pounds) asparagus, 1" slices

1/4 cup coarsely chopped dry-roasted cashews

2 Tbsp. chopped fresh cilantro

2 cups hot cooked brown rice

Orange rind strips (optional)

NOTE: You can substitute any firm-fleshed, non-oily fillets such as monkfish, tilapia, cod or grouper.

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion; sauté 1 minute. Add ginger, orange rind, and garlic; sauté 1 minute. Add fish; cook 3 minutes on each side or until lightly browned, stirring onion mixture in pan constantly to prevent burning. Sprinkle fish with lemon rind and juice.2. Combine soy sauce, vinegar, honey, sesame oil and salt in a medium bowl; add asparagus and cashews, tossing well to coat. Add asparagus mixture to pan; cook 4 minutes or until fish flakes easily when tested with a fork. Sprinkle with cilantro; serve over rice. Garnish with orange rind strips, if desired.

4  Servings

Lazy day Roast

Vegetable oil spray

1 pound beef chuck roast, all visible fat removed, cut into cubes

1/2 cup dry red wine

1 1/4 cup homemade beef broth or low-sodium beef broth

3 tablespoons no-salt-added tomato paste

1/4 teaspoon garlic powder

1/4 teaspoon rosemary

1/4 cup flour

1 8-ounce package fresh mushrooms, sliced

1 cup chopped onion

2 medium potatoes, peeled and cubed

2 carrots, peeled and cubed

Preheat broiler. Lightly spray a broiler pan with vegetable oil spray. Place meat on prepared broiler pan and place in broiler. Allow meat to brown on all sides, turning frequently. Remove from broiler and set aside. Set oven to bake at 300ºF.  In 1 1/2-quart casserole, combine wine, broth, tomato paste, spices and flour. Stir to mix well. Place meat in casserole and add mushrooms and onion. Cover and bake 2 hours, add potatoes and carrots and bake an additional 45 minutes, or until meat and veggies are tender.

8  Servings

Hot-as-Heck Chicken on Chinese Noodles With Peanut Sauce

Peanut Sauce:

2 tsp. peeled, chopped fresh ginger

2 tsp. chopped cilantro

2 cloves garlic

2 fresh jalapeno peppers

1/2 c. red wine vinegar

1/2 c. soy sauce

1 heaping cup creamy peanut butter

2 tsp. curry powder, toasted

1/4 c. honey

2 tsp. dark sesame oil

1 tbs. olive oil

4 (6 oz.) chicken breast halves

1/2 c. dry sherry

1 c. sweet hot chili sauce

1/2 lb. dried Chinese egg noodles, cooked al dente and tossed with a dash of vegetable oil

1/2 c. dry-roasted peanuts or cashews

3 to 4 green onions, minced

To prepare the peanut sauce, combine the ginger, cilantro, garlic, jalapenos, vinegar, soy sauce and peanut butter in the bowl of a food processor and process until smooth. Scrape down the sides of the bowl and add the curry powder, honey and sesame oil; process until smooth. Set aside.

Fill a pasta pot or medium stock pot with 8 to 10 cups of salted water and bring to a boil over high heat.

Meanwhile, in a very large sauté pan, heat the oil over high heat until smoking hot. Put the chicken breasts in the pan and brown them well, about 2 minutes on each side. Decrease the heat to medium and cook for another 2 to 3 minutes. Add the sherry, increase the heat to high, and cook until about half of the sherry remains, 2 to 3 minutes. Add the chili sauce and turn the breasts to coat them well. Decrease the heat to low and slowly simmer while you prepare the noodles.

Put the noodles in the pasta insert and set in the pot of boiling water or in the stock pot and cook for about 2 minutes to heat through. Strain the noodles and place in a large bowl. Toss them with 1/2 cup of the peanut sauce and place on a serving platter. Remove the chicken breasts from the sauce and slice. Place the chicken slices on the noodles and pour some of the remaining sauce over the top. Sprinkle with the roasted peanuts and scallions. Serve hot.

Honey-Mustard Steak

1 6 oz. package wild and long grain rice, pilaf mix

1 1/2 pounds sirloin tip steaks, 1 inch thick

1/2 cup honey mustard

2 teaspoons freshly ground steak-house seasoning

1 bunch asparagus

Prepare rice pilaf mix according to pkg. directions, cooking about 20 minutes.

Meanwhile, heat gas grill to medium-high or prepare charcoal grill with medium-hot coals.  Brush both sides of sirloin liberally with 1/4 cup of the honey mustard.  Place on grill and cook about 5 minutes, turning to prevent burning.  Remove and set aside.  Trim ends of asparagus; brush lightly with 1 tablespoon of the honey mustard.  Place on grill and cook about 5 minutes, turning to prevent burning.  Remove and set aside.

To serve, cut asparagus into 1 inch pieces.  Stir into pilaf along with remaining 3 tablespoons honey mustard.  Slice sirloin across the grain.  Serve over pilaf.

 6  Servings

Homemade Shake & Bake Chicken

1 1/2 c. unseasoned bread crumbs

1/2 c. all purpose flour

2 tsp. celery salt

2 tsp. onion salt

2 tsp. paprika

1/2 tsp. pepper

Mix ingredients together. Store in a covered container. Does not need refrigeration. Makes 2 cups (enough for 8 pieces of chicken).

OVEN FRIED CHICKEN:

1 (2 lb.) cut up frying chicken

Oven frying mix

Rinse chicken in cold water. Dredge chicken pieces in oven frying mix. Spray cookie tin with cooking spray. Place chicken skin side up on cookie tin. Bake in a preheated 375 degree oven for 50 minutes, until chicken is crisp and cooked through. Blot with paper towels and serve immediately. Makes 6 servings.

6  Servings

Homemade Pizza With Self-Rising Crust

For the Crust:

2-1/2 cups unbleached flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon dry yeast

3/4 cup water

3 tablespoons canola oil

For the Sauce:

8 ounce can of "no salt added" tomato sauce

1 teaspoon sugar

1 teaspoon Italian Seasoning OR 1/2 teaspoon basil & 1/4 teaspoon oregano

1/4 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon olive oil for flavoring (optional)

Toppings:

2 cups part-skim mozzarella cheese

2 tablespoons grated parmesan cheese

1/2 lb ground turkey or ground beef

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon garlic powder

First prepare the crust.  In a medium sized bowl combine the flour, baking powder, salt and yeast.  Stir it up to distribute the salt and yeast evenly.  Add the water and oil.  You may need a spoonful or two more of water if the day is dry. Mix the dough with a wooden spoon until it forms a big ball in the middle of the bowl.  It will be a little stiffer than biscuit dough.  Knead the dough about 10 or 12 times and then form it into a ball.  Place the ball in the center of 16-inch pizza pan or a 9 by 13-inch rectangular pan.  Use your hands and a rolling pin to press the dough into the pan.  I find a rolling pin most effective in this effort.  The dough will be a medium thickness.  Allow it to rest while you prepare the meat and the sauce.

In a large cereal bowl combine the tomato sauce, Italian Seasoning (or basil and oregano), garlic powder, sugar, onion powder and oil.  Mix it well and spread it on the pizza crust.  If desired, you may substitute canned or prepared spaghetti sauce for this sauce.  

Cook the ground turkey or beef in a medium-sized skillet.  Break the meat up into small bit with a fork as you cook it.  Cook the meat until it is evenly brown without a speck of pink remaining.  Drain off the fat.  Add 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/4 teaspoon garlic powder to the cooked meat.  Stir briefly and remove from heat.  Now scatter the meat overtop of the pizza crust and the sauce.  Arrange it evenly. Top the sauce and the meat with 2 cups of shredded mozzarella cheese and a light sprinkling of Parmesan Cheese.  If desired, you may add other toppings of your choice.

Bake the prepared pizza at 400° for about 15 to 20 minutes.  Carefully remove it from the oven and allow it to cool for a few minutes.  It’s Use a pizza cutter to make 12 slices.  Each serving is 2 slices. 

Hawaiian Chicken

Loved this one.  Makes a lot of sauce.  Serve with steamed rice.

6 chicken breasts, boneless, skinless, cubed

2 cloves garlic, minced

1 cup carrots, sliced

3 tablespoons cornstarch

1/4 cup cider vinegar

1/2 cup ketchup

2 cups chicken broth

1 cup brown sugar

1/4 cup red and yellow bell pepper, diced

1 8 oz. can pineapple, chunks drained with juice reserved

In large skillet, heat 2 tbsp. oil over medium high heat.  Add garlic and chicken pieces and cook about 5 minutes until browned.  Add in carrots and cook for 2 more minutes.  In a separate bowl, combine cornstarch, cider vinegar, ketchup, chicken broth, brown sugar and reserved pineapple juice.  Pour sauce mixture over chicken and bring to a simmer.  Add in peppers and pineapple, return to a simmer and cook for 20 minutes longer, stirring to blend well.

6  Servings

Hash brown Strata

Nonstick cooking spray

2 cups frozen loose-pack diced hash brown potatoes with onion and peppers

1 cup cut broccoli florets

1/3 cup finely chopped turkey bacon or turkey ham (about 2 ounces)

1/3 cup evaporated fat-free milk

2 tablespoons all-purpose flour

2 8-ounce cartons refrigerated or frozen egg product, thawed

1/2 cup shredded reduced-fat cheddar cheese (2 ounces)

1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed

1/4 teaspoon black pepper   

Fresh basil sprigs (optional)

Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with nonstick cooking spray. Arrange hash brown potatoes and broccoli in bottom of baking dish; top with turkey bacon or ham. Set aside. 

Stir milk gradually into flour in a medium bowl. Stir in egg product, half of the cheese, the snipped or dried basil, and black pepper. Pour egg mixture over vegetables. 

Bake in preheated oven for 40 to 45 minutes or until knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes. If desired, garnish with fresh basil sprigs.

Makes 6 main-dish servings.  

Ham Muffins

1/2 pound ham, cooked

1/2 pound American cheese

1/2 green bell pepper, seeds, stem and pith removed

3/4 cup cracker crumbs, fine

2 eggs, beaten

1 cup milk

Grind ham, cheese and green pepper together.  Add cracker crumbs, eggs and milk.  Mix well.  Bake in greased muffin pans or individual cups in moderate oven (350°F) for 30 minutes.  Makes 12 medium sized muffins.  Serve with mushroom sauce.

12  Servings

Ham Linguine

2 cups ham, shredded into medium-sized pieces

1 pound linguine

4 tablespoons extra virgin olive oil

3 cloves garlic

1 cup peas, fresh or frozen, thawed

lemon zest, and juice of 2 lemons

1 teaspoon sea salt

1/4 teaspoon pepper, freshly ground

1/4 cup mint, chopped

1/4 cup fresh basil, chopped

Cook pasta according to pkg. directions. While pasta is cooking, heat 2 tablespoons olive oil in a non-stick skillet over medium high heat.  When pan begins to smoke, sauté garlic for one minute.  Add the ham and continue to sauté until ham begins to brown.  Finally, add the peas; sauté for one more minute. While skillet is still hot, drain the pasta and add to the ham mixture.  Add the lemon zest, juice, salt, pepper and 2 more tablespoons of olive oil.  Sauté for 1-2 minutes to let the flavors combine.  Remove from heat and toss with herbs.  Serve immediately.

6  Servings

Grilled Veggie Pizza

1 pizza crust, Boboli or other pre baked pizza crust

2 cups mixed vegetables, grilled

2 cups mozzarella cheese, cheddar and parmesan

1/2 cup pizza sauce

dash oregano

Assemble pizza and bake at 400 degrees for about 10 minutes.

4  Servings

Grilled Shrimp with Piri-Piri Sauce

Grilled shrimp:

3 pounds jumbo shrimp

1/4 cup dry white wine

1 tablespoon extra-virgin olive oil

6 garlic cloves

5 small hot red chile peppers, seeded and thinly sliced

Piri-piri sauce:

1/2 cup white wine vinegar

1/4 cup extra-virgin olive oil

1/2 teaspoon salt

4 small hot red chile peppers, seeded and chopped

Cooking spray

To prepare grilled shrimp, peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, backside of shrimp. Combine shrimp, wine, 1 tablespoon oil, garlic, and thinly sliced peppers in a large zip-top plastic bag. Seal and marinate in refrigerator 3 hours, turning bag occasionally. To prepare piri-piri sauce, combine vinegar, 1/4 cup oil, salt, and chopped peppers; stir well with a whisk. Prepare grill. Remove shrimp from bag; reserve marinade. Thread shrimp onto each of 6 (12-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 7 minutes on each side or until done; turn and baste frequently with reserved marinade. Remove shrimp from skewers; toss with 1/4 cup piri-piri sauce. 

Grilled Pork Tenderloin

1 pork tenderloin

salt and pepper

Grill for 17-20 minutes or until the meat reaches 160 degrees internal temp.

4  Servings

Grilled Hamburgers

1 pound ground sirloin burger

everglades seasoning

Form the hamburger into 4 patties.  Sprinkle with Everglades.  Grill until done - about 5 minutes each side.

4  Servings

Glazed Ham

6 pounds ham, fully cooked - rump half or shank portion

2 teaspoons orange peel, finely shredded

1 cup orange juice

1/2 cup brown sugar, packed

4 teaspoons cornstarch

1 1/2 teaspoons dry mustard

24 cloves

Score ham by making diagonal cuts in a diamond pattern.  Stud with cloves in middle of each diamond.  Place on a rack in a shallow roasting pan.  Insert a meat thermometer.  Bake in a 325º oven until thermometer registers 125º.  For rump, cook 1 1/2 hr to 1 1/2 hr; for shank cook 1 3/4 hr to 2 hours.  For glaze, in a medium pan, combine orange peel and juice, brown sugar, cornstarch and dried mustard.  Heat until thickened and bubbly.  Cook and stir 2 minutes more. Brush ham with some of the glaze.  Bake 20-30 minutes more or ‘til thermometer registers 135º.  Let stand 15 minutes more before carving.  Serve with remaining glaze.

16  Servings

Ginger Stir-Fry

2 teaspoons fresh ginger, grated

2 cloves garlic, crushed

2 tablespoons teriyaki sauce

1 teaspoon cornstarch

1/8 teaspoon red pepper, flakes

2 tablespoons oil

1 pound pork, thinly sliced

Combine first 6 ingredients in a 10 inch skillet.  Heat over med-high heat until bubbly.  Add the pork; stir fry 3 minutes.  Blend 1/4 cup water and 1 teaspoon cornstarch in a small bowl.  Add to skillet, cook 2 minutes to thicken.  Serve over noodles.

4  Servings

Fried Turkey

1     turkey, giblets removed, rinse and pat dry

      salt and pepper, to taste

In turkey deep fry pot, pour in oil to the appropriate mark for the size of your bird.  If your pan is not marked, put the turkey in pot and add water to just above the turkey.  Remove the turkey and mark the depth of the water.  Pour our the water, dry out pot, then add peanut oil to the mark. Preheat the oil to 350º.  Place the seasoned turkey on the stand, use the hook to lower into the preheated oil.  Cook the turkey for 3 minutes per pound at 325º.  Remove turkey and test for doneness with meat thermometer.  The temperature should reach 170º in the breast and 180º in the thigh.

10  Servings

Fried Pork Chops

4 pork chops, trimmed of almost all fat

1/2 cup flour 

1 teaspoon everglades seasoning

1/2 teaspoon paprika

Place about a 1/2 inch depth of cooking oil in a cast iron skillet and heat until oil splatters when one drop of water is flicked at the pan.  Meanwhile...put the flour, Everglades seasoning and paprika in a zip lock bag.  One at a time, shake the pork chops until well coated; place on a plate. Place no more than two pork chops into the hot oil at a time.  Fry on one side until golden, then gently turn over and fry the other side.  When they look done, remove to a paper towel lined plate.  Repeat with remaining pork chops.*Everglades seasoning is our regional favorite seasoning - if it is not available in your store, you can order it online at http://www.evergladesseasoning.com/

4  Servings

French's Crunchy Onion Chicken

1 1/3 cups French's French Fried Onions

1 pound chicken breasts, boneless, skinless

1 egg

Crush French fried onions in plastic bag.  Dip chicken into egg then coat in onion crumbs.  Bake 20 minutes at 400 degrees until cooked through.

4  Servings

Fontina Stuffed Baked Salmon with Herb Jus

Salmon:

1 teaspoon olive oil

1/2 cup chopped shallots

2 garlic cloves, minced

2 cups coarsely chopped cremini mushrooms (about 1/2 pound)

1/2 cup dry sherry

1 cup (4 ounces) cubed fontina cheese

1/4 cup (1 ounce) finely shredded fresh Parmesan cheese

2 teaspoons chopped fresh thyme

6 (6-ounce) skinned salmon fillets (about 1 inch thick)

Cooking spray

1/4 cup dry white wine

1/4 teaspoon salt

1/4 teaspoon black pepper

Hazelnut-Herb Couscous:

1/4 cup (1 ounce) shaved fresh Parmesan cheese

2 teaspoons chopped flat-leaf parsley

Basil sprigs (optional)

To prepare herb jus, combine first 4 ingredients in a saucepan over high heat. Bring to a boil; cook until reduced to 1/4 cup (about 8 minutes). Add fennel and broth. Bring to a boil. Reduce heat; simmer until reduced to 2 cups (about 30 minutes). Add 1 teaspoon thyme, chopped basil, and rosemary; simmer 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper.

Preheat oven to 375 degrees.

To prepare salmon, heat oil in a nonstick skillet over medium-high heat. Add 1/2 cup shallots and 2 minced garlic cloves; saute 1 minute. Add mushrooms; saute 2 minutes. Add sherry; cook 4 minutes or until most of liquid evaporates. Remove from heat; cool completely. Stir in fontina, shredded Parmesan, and 2 teaspoons thyme. Cut 1 (3/4-inch-deep) diagonal slit from the center of 1 fillet; cut another slit in the opposite direction to form an X. Pull back salmon to form a pocket. Repeat with remaining fillets. Stuff 1/3 cup cheese mixture into each pocket. Place fillets on a jelly-roll pan coated with cooking spray. Drizzle with white wine, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 375 degrees for 15 minutes or until the fish flakes easily when tested with a fork. Serve with herb jus and Hazelnut-Herb Couscous; sprinkle with shaved Parmesan and parsley. Garnish with basil sprigs, if desired.

6  Servings

Fajita-Style Chicken Tenders with Corn & Black Bean Salsa

2 tsp olive oil

1 lb chicken tenders

1 pkt (1.12 oz) fajita seasoning mix

1 can (15 oz) black beans, rinsed

1 can (11 oz) whole kernel corn

1 cup salsa

3 Tbsp chopped fresh cilantro

Note: Serve with lime wedges and tortilla chips or warm flour tortillas.

Heat oil in a large nonstick skillet. Add tenders and cook over medium-high heat, turning once, 3 minutes or until lightly colored. Sprinkle with fajita seasoning and 2 Tbsp water; toss over medium heat 1 minute until coated and chicken is cooked through.  While tenders cook, combine beans, corn and salsa in a medium saucepan or microwave dish. Heat until hot. Remove from heat and stir in cilantro. Serve along with the tenders.

4  Servings

Emperor's Shrimp

1/4 cup Spicy Sesame Sauce (see below)

4 teaspoons cornstarch

1 pound medium raw shrimp, shelled and deveined

4 tablespoons canola oil

1 tablespoon loose green tea, preferably gunpowder

1 medium green bell pepper, cut into 2-inch-long matchstick-size strips

2 medium red bell peppers, cut into 2-inch-long matchstick-size strips

1 medium white onion, cut into 2-inch-long matchstick-size strips

6 tablespoons cashew nuts, toasted

Combine sauce and cornstarch in a bowl. Add shrimp and toss to coat. Cover and refrigerate for 30 minutes. Heat 2 tablespoons of the oil in a nonstick wok or cooking pan over medium-high heat and swirl to coat pan. Add the tea and sauté until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink, 1 to 2 minutes. Remove and place in a bowl. Heat the remaining 2 tablespoons oil in the wok. Add the bell peppers and onion and stir-fry until peppers soften, 1 to 2 minutes. Return the shrimp to the wok and stir-fry until heated through. Stir in cashew nuts. Serve hot

Eggplant Parmesean - Light Version

Use whole-wheat panko in this recipe; the regular type became soggy in a test.

Eggplant:

2  large eggs, lightly beaten

1  tablespoon  water

2  cups  whole-wheat panko (Japanese breadcrumbs)

1/4  cup  (1 ounce) grated fresh Parmigiano-Reggiano cheese

2  (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices

Cooking spray

Filling:

1/2  cup  torn fresh basil

1/4  cup  (1 ounce) grated fresh Parmigiano-Reggiano cheese

1/2  teaspoon  crushed red pepper

1 1/2  teaspoons  minced garlic

1/4  teaspoon  salt

1  (16-ounce) container part-skim ricotta cheese

1  large egg, lightly beaten

Remaining ingredients:

1  (24-ounce) jar premium pasta sauce

1/4  teaspoon  salt

8  ounces  thinly sliced mozzarella cheese

3/4  cup  (3 ounces) finely grated fontina cheese

Preheat oven to 375°.

To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.

To make filling, combine basil and next 6 ingredients (through egg).   To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.

10  Servings

Eggplant Parmesan

4 eggplants, sliced 1/2" thick

dash salt

2 cups seasoned bread crumbs

2 eggs, beaten

4 cups spaghetti sauce

2 cups low fat mozzarella cheese, shredded

1/4 cup Parmesan cheese

Sprinkle salt on slices of eggplant.  Let sit for 30 minutes, blot moisture from eggplant slices. Dip each slice of eggplant in egg then in bread crumbs.  Fry in a small amount of oil until browned on both sides.  Drain on paper towels. Put one cup of sauce on bottom of 13x9" baking dish.  Layer eggplant slices, top with sauce then cheeses. Bake for 30 minutes at 350 or until cheese is bubbly.

8  Servings

Easy Day Before Casserole

7 oz. macaroni (uncooked)

1 can celery soup

1 can mushroom soup

1 small jar pimentos (optional)

4 oz. mushroom pieces

1 small onion, chopped

2 c. milk

1/2 lb Velveeta cheese diced

1/4 c. green pepper diced

2 c. ham, chicken or turkey, cooked and chopped

1 can water chestnuts, sliced

Combine all ingredients. Place in buttered 3 quart or 9x13 inch pan. Refrigerate overnight. Remove from refrigerator 1 hour before baking. Preheat oven to 350. Bake one hour.

8  Servings

Dump Swiss Steak

Very good and super easy.  My kids love this and ask for it often.

1 lb round steak (approx)

1 (15 ounce) can diced tomatoes, undrained

1/2 (1 1/4 ounce) package beef and onion soup mix (dry)

1/2 (1 1/4 ounce) package brown gravy mix (dry)

Mashed potatoes

Cut steaks into portion sized pieces. Combine all ingredients together in a gallon ziploc bag. 

Freeze at this stage, if desired. (Note: If frozen, thaw before baking).  

Transfer to baking dish, Bake covered at 350 for 1 ½ hours. Or cook on low for 4-6 hours in greased slow cooker.  

Serve over mashed potatoes.

4  Servings

Crock Pot Thai Chicken Thighs

8 boneless skinless chicken thighs

1 (16 ounce) jars cilantro salsa (or any salsa you prefer)

1/2 cup peanut butter (crunchy or creamy)

2 teaspoons ginger

2 tablespoons soy sauce

2 teaspoons lime juice

Put all ingredients in crock pot on low for 6-8 hours.  Garnish with cilantro, scallions, and peanuts.  Serve with jasmine rice made with half coconut milk and half water (1 cup raw rice, 1 cup water, 1 cup coconut milk).

     

8  Servings

Crockpot Pulled Pork

5 pound pork loin - fat trimmed off

1/2 cup water

1/4 cup cider vinegar

1/4 cup molasses

1 teaspoon liquid smoke

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1/8 teaspoon cayenne pepper

dash of allspice

salt and pepper

Grease the inside of your Crockpot with cooking spray or use a Crockpot liner.  Combine the wet ingredients and pour into the Crockpot. Combine the dry ingredients and rub on the outsides of the pork loin. Place the loin in the Crockpot and cover with the lid. Cook for at least 4 hours or until the pork pulls apart easily with a fork. Remove cooked pork to a large bowl or deep sided platter and pull apart using two forks, or your hands if the meat has had time to cool. Strain the liquids remaining in the Crockpot and pour over the pulled pork. Serve on sandwich rolls or buttered grilled Texas toast.

8  Servings

Crispy Sesame Chicken

1 cup grated Parmesan cheese

1/2 cup fine, dry breadcrumbs

1/4 cup plus 2 tablespoons sesame seeds

1 (3 to 3 1/2 pound) broiler-fryer, cut up

1/2 cup butter, melted

Combine first 3 ingredients in small bowl. Dip chicken in butter; dredge in breadcrumb mixture. Place chicken in 13 x 9-inch baking dish. Bake at 350 degrees F for 1 hour or until done.

 6  Servings

Crispy Fried Chicken Cutlets

3 tablespoons honey

2 tablespoons Dijon mustard

1 tablespoon white wine vinegar

2 cups buttermilk

2 tablespoons hot pepper sauce

2 tablespoons Dijon mustard

1 egg

1 1/2 teaspoons dried oregano

1 1/2 pounds chicken breasts, cutlets - thinly sliced

2 cups bread crumbs, Panko Japanese bread crumbs

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 quarts vegetable oil, for frying

Sauce: 

Whisk together first 3 ingredients in a small bowl.  Set aside until serving.

Chicken:  In large glass bowl, whisk buttermilk, pepper sauce, mustard, egg and 1 teaspoon oregano.  Add cutlets; turn to coat with marinade.  Cover with plastic wrap.  Refrigerate 1 to 2 hours. 

In shallow dish, toss together bread crumbs, remaining oregano, salt and pepper.  Set aside mixture.  In deep pot, heat oil until 350 degrees on deep fat frying thermometer - or until crumbs sizzle when dropped into the oil.  One at a time, remove cutlets from marinade and coat with bread crumbs.  Fry until golden brown.  Drain on paper towels.

Serve with dipping sauce.

8  Servings

Spicy Sweet Glazed "Dump" Chicken

Thumbs up for this easy recipe!  Served it with Jasmine rice and steamed broccoli.  I omitted the Tabasco for the sake of the kiddo and just sprinkled crushed red pepper on my serving.

1 pound boneless, skinless chicken breast, cubed
2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side fridge/freezer). Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Crispy Chicken Cutlets Milanese

1 egg, beaten

1 cup bread crumbs, Progressive Panko Crispy Italian Style

1 tablespoon grated Parmesan cheese

4 chicken breasts, cutlets

3 tablespoons olive oil

2 tablespoons lemon juice

1/4 teaspoon salt and pepper

4 cups salad greens

1 (15 oz.) can white beans, (cannellini), rinsed

1 cup tomatoes, grape, halved

Put egg in shallow bowl.  Mix crumbs and cheese on wax paper.  Dip cutlets into egg, then into crumbs to coat. Heat 1 tablespoon oil in a large nonstick skillet.  Add cutlets and cook 5 minutes, turning once, until golden and cooked through.  Remove.  Whisk remaining 2 tablespoons olive oil, the lemon juice, salt and pepper in a medium bowl.  Add remaining ingredients and toss to mix and coat.  Serve cutlets with salad mixture.  Serve with lemon wedges. 

4  Servings

Creole Dump Chicken

1 1/2 Pounds Chicken Pieces

1 Tablespoon Olive Oil

1/4 cup Chopped Onion

1/4 cup Bell Pepper

1 Clove Minced Garlic

14 oz can Whole Tomatoes (Chopped and undrained)

2 Teaspoons Worcestershire

2 Teaspoons Red Wine Vinegar

1/2 Teaspoon Dried Basil

1/4 Teaspoon Salt

1/4 Teaspoon Pepper

1/4 Teaspoon Pepper Sauce (Optional)

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side fridge/freezer). Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

6 Servings

Creamy Veggies with Spaghetti

1/2 lb broccoli florets

1 cup sliced zucchini

1 cup sliced fresh mushroom

1 cup thinly sliced carrot

1 tablespoon olive oil

8 ounces spaghetti

1/4 cup chopped onion

3 cloves minced garlic

2 tablespoons butter

2 tablespoons flour

3 tablespoons chicken bouillon

1 teaspoon thyme

2 cups milk

1/2 cup shredded Swiss cheese

1/2 cup shredded mozzarella cheese

2 tablespoons grated Parmesan cheese

In large skillet, sauté broccoli, zucchini, mushrooms, and carrots in oil until crisp-tender.  Set aside.  

Cook spaghetti according to package directions.  

In another saucepan, sauté onion and garlic in butter for 30 seconds. Stir in flour, bullion and thyme.  Slowly add milk, bring to a boil.  Cook and stir for 2 minutes.  Reduce heat to low; stir in cheeses.   Add vegetables; heat through.  Drain spaghetti; toss with vegetable mixture.

4  Servings

Creamy Chicken Lasagna

3 skinless, boneless chicken breast halves

6 uncooked lasagna noodles

1 cube chicken bouillon

1/4 cup hot water

1 (8 ounce) package cream cheese, softened

2 cups shredded mozzarella cheese

1 (26 ounce) jar spaghetti sauce

     

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.

Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.

Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.

Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.

Bake for 45 minutes in the preheated oven.

16  Servings

Creamy Chicken Enchilada Casserole

2 large onions, thinly sliced

2 cups cooked chicken, chopped

1/2 cup roasted red peppers, chopped

6 ounces cream cheese, cubed

2 tablespoons butter

1 package flour tortillas

1 large can green enchilada sauce

8 ounces Monterey jack cheese, grated

Salt to taste

In a wide frying pan over medium heat, cook the onions in butter, for 20 minutes. Stir frequently to keep onions from burning. Remove from heat and add chicken, red bell peppers, and cream cheese; stir gently to blend, and season with salt. Pour a little green sauce in bottom of 9x13" baking pan. Spoon about 1/3 C of filling down center of each tortilla and roll. Set enchiladas, seam side down in baking pan. Continue until pan is full. Cover with remaining sauce and top with grated cheese. At this point you may cover and refrigerate. Preheat oven to 375 degrees. If refrigerated, bake for 30 minutes, 15 minutes covered, remove foil and bake 15 minutes more. If not refrigerated, bake uncovered for 20 minutes.

Makes approximately 12 enchiladas.

Creamy Cajun Chicken Pasta

2 boneless skinless chicken breasts, cut into thin strips

4 ounces linguine, cooked al dente

2 teaspoons Cajun seasoning

2 tablespoons butter

1 thinly sliced green onion

1-2 cup heavy whipping cream

2 tablespoons chopped sun-dried tomatoes

1/4 teaspoon salt

1/4 teaspoon dried basil

1/8 teaspoon ground black pepper

1/8 teaspoon garlic powder

1/4 cup grated Parmesan cheese

Place chicken and Cajun seasoning in a bowl and toss to coat.  In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.  Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.  Pour over hot linguine and toss with Parmesan cheese.

2  Servings

Creamed Chipped Beef

1/4 cup butter or margarine

4 ounces dried beef

2 tablespoons finely chopped onion

3 tablespoons all-purpose flour

1 cup milk

1 cup sour cream

1 can (4 ounces) chopped mushrooms, drained

1 cup shredded Cheddar cheese

2 tablespoons chopped parsley (2 teaspoons dried parsley flakes)

salt and pepper to taste

Melt butter in a saucepan over medium-low to medium heat. Cut beef into thin strips; add to melted butter. Add onion and cook for 2 minutes; blend in flour. Gradually add milk and continue to cook, stirring constantly, until thickened and bubbling. Stir sour cream, mushrooms, cheese, chopped or dried parsley, and salt and pepper to taste; heat through. Serve creamed chipped beef on rice, in pastry shells, or over toast points.

4  Servings

Cranberry-Chipotle Turkey

1 large onion, thinly sliced

2 turkey thighs (about 2 lb), skin and excess fat removed

1 can (16 oz) whole cranberry sauce

1/2 cup salt-free Southwestern chipotle marinade (we used Mrs. Dash)

Place onion, then turkey thighs in a 3 1/2-qt or larger slow-cooker. Stir 1/2 cup cranberry sauce and 1/4 cup chipotle marinade in small bowl until blended. Spoon over thighs to coat.  Cover and cook on low 8 to 10 hours until turkey is tender. Remove turkey thighs to cutting board. Cut meat in large pieces from both sides of each thigh bone and slice.  Remove onion from cooking liquid with slotted spoon; discard cooking liquid. Microwave remaining cranberry sauce and chipotle marinade about 2 minutes until melted. Stir in onion and spoon over turkey.

 4  Servings

Crabmeat Alfredo

1/4 cup fresh parsley

1/4 cup roasted red peppers

6 ounces fettuccine (approx. 1/3 box)

2 tablespoons garlic butter

one 8-ounce tub fresh jumbo lump crabmeat

1/4 cup white wine

1 cup heavy whipping cream

3/4 cup shredded Italian cheese blend

1 1/2 teaspoons Montreal steak seasoning

Fill saucepan 3/4 full of hot water, cover and place on high heat to boil for pasta.  Wash parsley. Remove and discard stems.  Using food chopper, chop parsley (enough for 1/4 cup). Set aside.

Dice roasted peppers into 1/2-inch pieces; set aside.

Check pasta water for boil. When boiling, add pasta and cook uncovered for 7 minutes, stirring occasionally.

Measure remaining ingredients and place near stove.

Preheat sauté pan on high for 1-2 minutes.  Add garlic butter and swirl to coat. Add: roasted peppers, parsley, and crabmeat; cook for 2 minutes, stirring occasionally.  Add wine and cook for 1 minute.  Add whipping cream and cook for 1 minute.  Remove pasta from heat and drain in colander.  Add to crabmeat mixture: pasta, cheese and steak seasoning; cook for 1-2 minutes, stirring occasionally. Serve.

Crab, Salmon and Scallop Cakes

8 ounces salt-free saltine cracker crumbs

2 ounces whole-wheat cracker crumbs

3 egg substitutes

3 cloves garlic

1 tablespoon fresh ginger, chopped

1/4 cup fresh cilantro leaves, chopped

1 dash Tabasco sauce or 1/4 Scotch bonnet chili (stem removed, seeded and quartered)

Salt and white pepper to taste

8 ounces salmon, chopped into 1/2-inch cubes

8 ounces sea scallops, chopped into 1/2-inch cubes

8 ounces jumbo lump crabmeat

1/2 green bell pepper, finely diced

1/2 red bell pepper, finely diced

1/2 yellow bell pepper, finely diced

1 tablespoon extra-virgin olive oil

2 cups mango and pineapple relish

Preheat the oven to 350 degrees. Using your food processor, make crumbs with the whole-wheat and saltine crackers but keep them in separate bowls. In a food processor, combine the egg substitutes, garlic, ginger, cilantro, Tabasco (or chili peppers), and salt and pepper to taste. Mix until all ingredients are liquid. In a large glass or stainless-steel bowl, combine the scallops and salmon plus the egg mixture and mix well until the seafood is coated with egg. Add the whole-wheat crackers, mix again and then carefully fold in the crab meat. Divide into 6 balls. Form a cake that is approximately 3 inches diameter by 1 inch thick. Roll into the saltine cracker crumbs until totally coated. In a nonstick sauté pan, heat 1 teaspoon extra-virgin olive oil. Sauté the cakes until golden brown on 1 side. Turn them over and bake in a 350 degree oven for 10 minutes. Serve with the Mango and Pineapple Relish.

Crab Cakes - Rainforest Cafe'

1 tablespoon Worcestershire sauce

1/2 lemon, juiced

3 egg yolks

1/2 teaspoon Coleman's dry mustard

1/2 teaspoon black pepper

1 pinch red pepper flakes

1 pinch Old Bay seasoning

1 pinch salt

3 ounces mayonnaise

1 1/2 cup fresh bread crumbs

1/4 cup fresh parsley, finely chopped

1 pound lump crab meat

Olive oil for sautéing

Combine the Worcestershire sauce, lemon juice, egg yolks, mustard, peppers, Old Bay seasoning, salt and mayonnaise in a mixing bowl and mix well. Add the bread crumbs and parsley and mix well. Gently sift through crab meat to remove any shells. Add to the mixture and fold in gently. Do not break up the crab meat. Make into patties and sauté in olive oil for 2 to 3 minutes on each side.

4  Servings

Crab Cakes

1lb Jumbo Lump Crab Meat

1 egg

1 tsp Soy Sauce

1 tsp Worcestershire sauce

1 tbsp Hellman’s Mayo

1 tsp Mustard

1 tsp or to taste Old Bay Seasoning

Cracker Meal

Mix the egg, soy sauce, Worcestershire sauce, mayo,& mustard together in a bowl. Pick thru the crab meat and remove any cartilage or shells (shouldn’t have any using jumbo lump) Add the egg mixture to the crab meat and gently mix, try not to break up the lump crab. Sprinkle the old bay and gently mix into the mixture. Add the cracker meal…a little at a time…until the crab mixture holds together. The amount of cracker meal you use depends on the way you going to prepare the crab cakes. If you're going to broil the crab cakes, you don’t need as much cracker meal.

Corn Dogs

2 cups flour

3/4 cup corn meal

1/2 cup sugar1

3/4 teaspoons salt

1 teaspoon baking soda

1 3/4 cups fat-free milk

2 egg yolks, slightly beaten

10 turkey hot dogs

8-10 cups of vegetable oil

5 pairs of chopsticks

Preheat oil in a deep pan or fryer to 375 degrees. Combine the flour, corn meal, sugar, salt and baking soda in a large bowl.  Combine the milk and egg yolks to the dry ingredients and mix with an electric mixer on high speed until batter is smooth.  Dry off the hot dogs with a paper towel. Jab the thin end of a single chopstick about halfway into the end of each hot dog. When the oil is hot, tip the bowl of batter so that you can completely coat each hot dog. Roll the hot dog in the batter until it is entirely covered with batter.  Hold the hot dog up by the stick and let some of the batter drip off. Quickly submerge the hot dog in the oil and spin it slowly so that the coating cooks evenly. After about 20 seconds you can use a lid to the deep fryer or pan to put weight on the stick, keeping the hot dog fully immersed in the oil. You can cook a couple dogs at a time this way. Cook for 5-6 minutes or until coating is dark brown. Turn them once or twice as they cook. Drain on paper towels while cooling, and repeat with remaining hot dogs.  Makes 10 hot dogs.

10  Servings