Beef and Potato Casserole

Ingredients

2 1/2 to 3 cups diced roast beef

1/2 cup chopped onion

1 cup beef gravy or prepared brown gravy

2 tablespoons dry white wine

1/4 teaspoon dried thyme, crumbled

1/4 teaspoons dried rosemary, crumbled

dash garlic powder

1/2 to 1 teaspoon salt, or to taste

1/4 teaspoon ground black pepper

beef broth or water, if needed

2 cups prepared mashed potatoes, seasoned

2 tablespoons butter

1 egg

1/2 to 1 cup shredded Cheddar cheese

 

Directions

1. Grind or finely chop the beef and onion.
2. Add gravy, wine, and seasonings.
3. Add broth, if necessary, to make a moist mixture.
4. Put beef mixture in a shallow 1 1/2 quart baking dish.
5. Combine mashed potato with butter and egg; mix well then spread over the meat mixture.
6. Sprinkle with the cheese.
7. Bake at 350° for 30 minutes, or until browned and bubbly.

 

Serves 6

Ravioli Lasagna

Ingredients

1 tablespoon olive oil

1 medium onion, peeled and diced

2 garlic cloves, peeled and minced

1 pound ground Italian sausage

Salt and freshly ground black pepper

28-ounce can crushed roma tomatoes

1 cup prepared pesto sauce, divided

4 ounces fresh baby spinach, stack the leaves and thinly slice (about 2 cups)

15-ounce container ricotta cheese

1 cup grated or shredded Parmesan cheese, divided

1 teaspoon freshly grated nutmeg

Two 16 to 18-ounce packages frozen cheese-filled raviloli

3 cups grated Mozzarella cheese

 

Directions

1. Preheat oven to 375 degrees F.
2. Heat the olive oil in a large skillet over medium heat, add onion and saute until soft, add garlic and cook about 4 minutes longer, transfer to a small plate.
3. Add the sausage to the same skillet and cook, stirring often to break up for about 12 minutes or until sausage is browned.
4. Drain off any grease, then add the onion-garlic mixture back to the pan and season with salt and pepper.
5. In a medium bowl, stir together the crushed tomatoes and 1/2 cup of the pesto sauce.
6. In a separate medium bowl, mix together the sliced spinach and the remaining 1/2 cup pesto sauce.
7. In a third medium bowl, mix together the ricotta cheese and 3/4 cup of the Parmesan cheese (reserve remaining 1/4 cup Parmesan for sprinkling on at the end), stir in the nutmeg and season with salt and pepper.
8. In a 9 x 13-inch baking pan, spread 1/2 cup of the tomato-pesto sauce on the bottom and the pan and lightly coat the sides of the pan with the sauce as well, to prevent the lasagna from sticking after baking.
9. Top with 1/2 of the sausage-onion mixture, then 1/2 of the spinach mixture.
10. Top with 1 package of the ravioli, laying out evenly in a single layer.
11. Dollop 1/2 of the ricotta mixture over ravioli, then top with 1/3 of the mozzarella.
12. Spread with 1/2 of the remaining tomato sauce, top with remaining sausage, then with remaining spinach.
13. Top with second package of ravioli, dollop with remaining ricotta and 1/3 of the mozzarella.
14. Spread on the rest of the sauce.
15. Cover with foil and bake for 25 minutes.
16. Remove from oven, discard foil and sprinkle with the remaining mozzarella and the reserved 1/4 cup Parmesan cheese.
17. Return to oven and bake another 12 minutes.

 

Chicken Zucchini Casserole

Ingredients

1 (6 oz.) package stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 (10.75 oz.) can condensed cream of chicken soup, undiluted
2 medium carrots, shredded
1/2 cup chopped onion
1/2 cup sour cream

Directions

1. In a large bowl, combine stuffing mix and butter. 
2. Set aside 1/2 cup for topping.
3. Add the zucchini, chicken, soup, carrots, onion, and sour cream to the remaining stuffing mixture.
4. Transfer to a greased 2-quart baking dish.
5. Sprinkle with reserved stuffing mixture.
6. Bake, uncovered, at 350 degrees F for 40-45 minutes or until golden brown and bubbly.

Prep Time:  20 minutes
Cook Time:  45 minutes
Serves 6

Zuppa Toscana Soup

This recipe is very much like the Zuppa Toscana you might find at Olive Garden.

Ingredients

1 pound Italian sausage
1/2 pound cooked bacon
4 cups water
2 cans (29 oz. total) chicken broth
2 large potatoes
2 cloves garlic
1 medium onion
2 cups kale
1 cup heavy whipping cream
 

Directions

1. In a skillet, over medium-high heat, brown Italian sausage, breaking into small pieces as you fry it; drain, set aside.
2. In a skillet, over medium-high heat, brown bacon; drain, set aside.
3. Place water, broth, cubed potatoes, crushed garlic, chopped onion in a pot; simmer over medium heat until potatoes are tender.
4. Add sausage and crumbled bacon to pot; simmer for 10 minutes.
5. Add chopped kale and cream to pot; season with salt and pepper; heat through. 

Focaccia Bread

Ingredients

2 3/4 cups all-purpose flour
1 t. salt
1 t. white sugar
1 T. active dry yeast
1 t. garlic powder
1 t. dried oregano
1 t. dried thyme
1/2 t. dried basil
1 pinch ground black pepper
1 T. vegetable oil
1 c. water
2 T. olive oil
1 T. grated Parmesan cheese
1 c. mozzarella
 

Directions

1. In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper.  Mix in the vegetable oil and water.
2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic.  Lightly oil a large bowl, place the dough into the bowl, and turn to coat with oil.  Cover with a damp cloth, and let rise in a warm place for 20 minutes.
3. Preheat oven to 450 degrees F (230 degrees C).  Punch dough down; place on greased baking sheet.  Pat into a 1/2 inch thick rectangle.  Brush top with olive oil.  Sprinkle with Parmesan cheese and mozzarella cheese.
4. Bake in preheated oven for 15 minutes, or until golden brown.  Serve warm.

Alternative Suggestion:
This make a great pizza crust.

Chicken Sausage and Tortellini Soup

Ingredients

4 tsp. olive oil
1 pkg. Italian Chicken Sausage Links
5 cloves garlic, minced
1/2 C. white wine (optional)
3 14 oz. cans low-fat, low-sodium chicken broth
18 oz. refrigerated cheese tortellini
6 oz. baby spinach leaves
1 can (15 oz.) diced tomatoes
1 Tbsp. unsalted butter
Shredded Parmesan cheese for garnish (optional)
 

Directions

1. Heat 1/2 teaspoon oil in a Dutch oven and saute chicken until browned (safe internal temperature of 165 degrees F). 
2. Remove from pan and carefully slice into small pieces; set aside.
3. Heat remaining oil in Dutch oven; saute garlic for 30 seconds.
4. Stir in wine and broth; bring to a boil.
5. Cook for about 2 minutes, then add tortellini.
6. Cook for another 3 to 4 minutes, then stir in spinach and tomatoes.
7. Cook until the spinach wilts, approximately 2 minutes.
8. Return sauteed sausage to the soup; heat throughout.
9. Melt butter into soup.
10. Refrigerate any leftovers

Serving Suggestion
Shredded Parmesan cheese and pieces of crusty bread are the perfect accompaniments.

Serves 6

Salsa Chicken Rice Casserole

Ingredients

1 1/3 cups uncooked white rice
2 2/3 cups water
4 skinless, boneless chicken breast halves
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
1 1/2 cups mild salsa
 

Directions

1. Place rice and water in a saucepan, and bring to a boil.  Reduce heat to low, cover and simmer for 20 minutes.
2. Meanwhile, place  chicken breast halves into a large saucepan, and fill the pan with water.  Bring to a boil, and cook for 20 minutes, or until done.  Remove chicken from water.  When cool enough to handle, cut meat into bite-size pieces.
3. In a small skillet, cook onion until opaque.
4. Preheat oven to 350 degrees F (175 degrees C).  Lightly grease a 9x13-inch baking dish.
5. In a medium bowl, combine Monterey Jack and Cheddar cheeses.
6. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. 
7. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in a prepared dish.
8. Repeat layers, ending with cheese.
9. Bake in preheated oven for about 40 minutes, or until bubbly.

Vanilla French Toast

Ingredients

2 eggs
1/2 C. 2% Milk
1 T. sugar
1 t. vanilla extract
Pinch salt
6 slices day-old bread
Maple syrup or cinnamon-sugar
 

Directions

In a shallow bowl, beat eggs. Add milk, sugar, vanilla, and salt.
Soak bread for 30 seconds on each side.
Cook on a greased hot gridle until golden brown on both sides and cooked through.
Serve with syrup or cinnamon-sugar.

Serves 2

 

 

Nuoc Mam Pha (Mixed Fish Sauce Recipe)

Ingredients

60 ml water
1 t.  Rice vinegar
2 t. Sugar
1 Red Chili, seeded and finely chopped
2 cloves Garlic, peeled and crushed
1 t. Lime juice
2 T. Fish sauce

Directions

Mix ingredients together and serve as a dipping sauce.
If making in larger amounts however, bring water, vinegar and sugar to a boil then allow to cool before adding chili, garlic and lime juice.
Stir in fish sauce before serving.
 

Goes well with Spring Rolls.

Beer-Battered Shrimp

Ingredients:

1 cup Bisquick mix
1/2 tsp. garlic powder
1/2 cup beer
1 egg
1 lb. uncooked peeled diveined large (16 to 20 count) shrimp, thawed if frozen, tail shells removed
3 to 4 Tbsp. Bisquick mix
Vegetable oil for frying
1/2 cup sweet-and-sour sauce
 

Directions:

1. In a deep 10-inch skillet, heat 1 1/2 inches of oil over medium heat to 375% F
2. In a medium bowl, stir 1 cup Bisquick mix, the garlic powder, beer and egg with wire whisk or fork until smooth.  (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency).
3. Lightly coat 6 shrimp with 1/4 cup Bisquick mix.  Dip shrimp into batter, letting excess drip into bowl.  Fry in oil about 2 minutes on each side or until golden brown; drain on paper towels.
4. Repeat with remaining shrimp. 
5. Serve hot with sweet-and-sour sauce.

Prep Time:  25 minutes
Serves 4

Chicken Tortilla Soup - Crockpot Recipe

Ingredients:

1 (16-oz.) jar Pace Picante Sauce

2 cans Campbell's Condensed Cream of Chicken Soup

1.5 lbs. skinless, boneless chicken breasts, cut into 1/2-inch pieces

1 (16-oz.) bag frozen whole kernel corn

1 (15-oz.) cans black beans, rinsed and drained

3 soup cans of water

2 teaspoons ground cumin

6 corn tortillas (6-inch), cut into thin strips

1 C. shredded cheddar cheese

1/3 C, fresh cilantro, chopped

Additional shredded cheddar cheese for topping (optional)

Sour cream for topping (optional)
 

Directions:

1. Stir together picante sauce, soup, chicken, corn, beans, water and cumin in a 5-qt. or larger slow cooker.
2. Cover and cook on low for 4 to 5 hours or on high for 2 to 2.5 hours, until chicken is cooked through.
3. Stir the tortillas and cheese into the soup and cook for an additional 15 minutes. 
4. Stir in cilantro right before serving.
5. Serve with additional shredded cheddar cheese and sour cream for topping. 

Spicy Thai Beef and Rice

Ingredients:

3/4 lb. ground beef
1 medium onion, chopped
1 clove garlic, minced
1/2 t. crushed red pepper
2 carrots, thinly sliced
3/4 C. Jasmine rice
2 T. soy sauce
1/3 C. chopped fresh mint leaves
1/3 C. chopped fresh cilantro

Directions:

1. Heat large frying pan over high heat.
2. Add beef; stir-fry 3 to 4 minutes or until browned.
3. Add onion, garlic and crushed red pepper; stir-fry 1 minute longer.
4. Mix in carrots, rice, 1-1/2 cups water, and soy sauce. 
5. Bring to a boil.
6. Reduce heat to low.
7. Cover and simmer 20 minutes, or until liquid is absorbed.
8. Mix in mint and cilantro.
9. Remove from heat.
10. Let stand, covered 10 minutes before serving.

Makes 4 servings, about 1-1/4 cup each.

Homemade Spaghetti Sauce

Ingredients:

3 1/4 lbs. Roma tomatoes
10 garlic cloves
1 large yellow onion, diced
8 oz. mushrooms, diced
1 Tbsp. dried oregano
1 Tbsp. dried basil
1 tsp. pepper
1 1/2 Tbsp. salt
3 Tbsp. Splenda
1 3/4 cup water
1/8 cup olive oil

Directions:

1. Blend tomatoes in blender. 
2. Peel and chop onion and garlic.
3. Wash and chop mushrooms.
4. In a large pot combine all ingredients and stir to mix.
5. Bring to a boil and then turn down to lowest setting.
6. Simmer for at least 6 hours.
7. The mushrooms should be very slightly firm when done.

Makes about 6-8 servings.
Can be frozen in serving size portions.

Note:  The longer it sits, the better it is.  Should be made at least 2 days before using to let flavors blend.