Aromatic Noodles with Lime Peanut Sauce

I adapted this recipe from Ellie Krieger's cookbook, Healthy Appetite.  It's so full of flavor and a ton of green vegetables!  You can also add chicken if you want it to go a little further, but it's plenty hearty without it.

Ingredients

3/4 pound spinach linguine
2 cups broccoli florets
2 cups snow peas, trimmed
2 cups sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts
 
Directions

Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.

Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.

Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve

ENJOY!

15 Minute Family Fajitas

These fajitas are super fast and super easy...You must have The Pampered Chef's Deep Covered Baker to make them, so if you don't have one yet let me know and I can get one in your hands right away!!

Ingredients:
3 to 4 boneless, skinless chicken breasts
1-2 Bell Peppers (red and green)
1 large Onion
1 small lime or ½ lime
2 Tblsp Taco seasoning
6-inch Flour Tortillas
Toppings:
Guacamole
Salsa
Sour Cream
Shredded Cheese

Directions:
Fill the Mini Baker with the 6-inch tortillas, cover with foil, and put in a 250 degree oven to warm. Or put the Mini Baker in the microwave covered with a damp paper towel for @ 30-45 seconds to warm.

Slice the bell peppers with the Ultimate Mandoline or the Forged Cutlery Knives. Slice the onion with Apple Wedger. Put onions and bell peppers in the bottom of the Deep Covered Baker, sprinkle with 1 Tablespoon of taco seasoning. Add the raw chicken on top of the peppers and onions (leave a little space between the chicken breasts), squeeze lime over the chicken using the Citrus Press and then sprinkle with another Tablespoon. Cover with the lid and microwave for 15 minutes.

When the chicken is done (cut into a piece or check with the Pocket Thermometer to make sure it is done), cut it up in the baker using the Salad Choppers. Put on tortillas and enjoy!

Stuffed Bell Peppers

While preparing this recipe, I realized the last time I stuffed bell peppers was when I was living back at home with my parents. It reminded me of when I actually started to love being in the kitchen, helping my mom make dinner, and sometimes being in charge of making dinner for the whole family. Stuffed bell peppers was one of the recipes I liked the most. It’s funny how making something as easy as stuffed bell peppers can bring back so many wonderful childhood memories.

I'm pretty sure this is not the same recipe I made when I was a teenager, but they were just as yummy as I remember with a few extra tasty ingredients in the filling.

Ingredients:
•5 large green bell peppers
•Mexican or Yellow rice (I just use the store bought kind in the packages)
•1 cup ground turkey
•1-6 ounce can of tomato paste
•1/2 medium white onion (about 1/2 cup), finely chopped
•3 garlic cloves, minced
•1 medium tomato, chopped
•1 cup of chicken broth
•1 teaspoon salt
•1/2 teaspoon ground pepper

Optional fillings: black beans and corn also make a nice addition to the stuffing!!! You can also top with some shredded cheese the last 5 minutes of cooking.
Directions
Cook the rice according to the package directions. While rice is cooking, prepare the stuffing by chopping onion, one green bell pepper, tomato, and then mince garlic cloves. In a large skillet over a medium-high heat, drizzle pan with olive oil and toss in onions and garlic. Saute for about 2-3 minutes and then toss in ground turkey and cook until meat is done. Next, add chopped bell peppers, tomato, and tomato paste to cooked ground turkey and stir. Add salt and pepper, cover, and cook on low for 5 minutes.

Preheat oven to 350 degrees. Once rice is done, mix turkey mixture and cooked rice together in a large mixing bowl. The remaining 4 bell peppers can now be prepared for stuffing by slicing off the top of the bell pepper, then removing the stem and the seeds inside. Place bell peppers into a baking pan standing upright and generously fill bell peppers with stuffing. Once stuffed, pour 1/4 cup of chicken broth over bell peppers and place into oven and bake for 30-35 minutes.
And now...Enjoy!

Lentil and Barley Soup

Ingredients:
3/4 cup dried lentils
1/2 cup pearl barley
salt and pepper to taste
8 cups chicken stock
1 teaspoon oregano
1 can diced tomatoes
1/2 onion, chopped
2 cloves fresh garlic, minced
roasted red peppers, small jar diced
smoked turkey kielbasa

Directions:
Saute onion, garlic, and kielbasa in a small skillet with a dash of olive oil until browned.  Bring chicken stock, lentils, barley, tomatoes, onion mixture, red peppers to a boil.  Reduce and simmer for 45 minutes.  Add salt and pepper to taste.  It's just that easy!  Serve with fresh tomatoes and crusty bread.

Shrimp and Grits

No more black eyed peas on New Years Day for us...

It's Shrimp and Grits instead - and I'm SO glad.

Ingredients:

GRITS
4 cups of chicken broth
1/2 cup whipping cream (you can use milk too)
1 cup quick cooking grits
salt and pepper
1 tablespoon butter
1/4 cup Parmesan cheese, grated

SHRIMP
2 tablespoons butter
1/2 onion, chopped
2 cloves fresh garlic, minced
1 green bell pepper, chopped
1 can diced tomatoes
1/4 cup white cooking wine
1/2 pound smoked kielbasa sausage, sliced
2 pounds uncooked large shrimp, peeled and deveined
chopped chives for garnish

Directions:
In a heavy-bottomed saucepan, bring the chicken stock and whipping cream up to a low simmer.  While simmering whisk in the grits and a pinch of salt.  Stir constantly and return to a low simmer.  Cook until thickened, stirring often, about 5 minutes.  Stir in the butter and Parmesan cheese.  Season to taste with additional salt and pepper.

Heat a large saute pan over medium-heat.  Melt butter and saute onion, garlic, and green bell pepper.  Saute until tender, then add the sausage.  When the sausage has cooked, add the shrimp and saute for about 2 minutes.  Add white wine and diced tomatoes.  Bring to a boil for about 5 minutes.  Season to taste with salt and pepper.

Serve over the Parmesan grits and garnish with chopped chives.

Microwave White Chicken Chili

INGREDIENTS:

3 whole heads garlic (about 48 cloves), unpeeled  - yes, you use ALL that garlic!!

3/4 tsp salt, divided
3 tbsp olive oil, divided
2 poblano peppers
1 medium onion
1 1/2 lb boneless, skinless chicken thighs
2 tbsp Southwestern Seasoning Mix (you can use regular taco seasoning if you don’t have that)
2 cans (15.5 oz each) Great Northern beans, drained
1 jar (16 oz) salsa verde (green salsa)


DIRECTIONS:

Using (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.

Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.
Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix ‘N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

Lettuce Wraps

I love P.F. Changs' Lettuce Wraps, I dont' know many people who don't, they're just so gosh darn tasty!  Plus they are light yet filling. I have found a few different recipes for "mock" P.F. Changs Lettuce Wraps and I have adapted them to fit our tastes...For instance, I took out the mushrooms and added bamboo shoots instead and I prefer Bib lettuce over iceberg which is in the original recipe.  If you don't want to make the sauces from scratch you could always take some help from the grocery store and buy a premade sauce of your liking.  Hope you enjoy!

Ingredients
3 tablespoons oil
2 boneless skinless chicken breasts
1 can of water chestnuts, finely chopped
1 can of bamboo shoots, finely chopped
3 tablespoons chopped onions
1 teaspoon minced garlic
1 head of Bib lettuce

Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Directions

1. Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve.

2.Combine the hot water with the hot mustard and set this aside as well. (Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps).

3. Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool.

4. Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and bamboo shoots to about the size of small peas.

5. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

6. When chicken is cool, mince it as the bamboo shoots and water chestnuts are.

7. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and bamboo shoots to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".

8. Top with"Special Sauce".

Grilled Fish Tacos

We made these amazing tacos for dinner this week - they are super easy and quite delicious!  You can make them on the grill outside or if you have an indoor grill pan you can use that too (that's what we did this time since our grill just died...so sad...but thank goodness I had my Pampered Chef Grill Pan, do you have one?)

Ingredients:

Tilapia Fillets

Pineapple Salsa (recipe follows)

Cabbage, shredded

Tortillas

Limes

Directions:

1. Grill fish over medium heat until cooked through. Use a fork to separate the fish into small, bite-size pieces.

2. Warm tortillas in oven, on grill, or in microwave

3. Place cabbage in tortilla, top with fish, and pineapple salsa

4. Squeeze with fresh limes and enjoy!

PINEAPPLE SALSA...

1 cup pineapple, diced (fresh is by far the best)

1/3 cup red onion, diced

1/4 cup fresh cilantro, chopped

1 tbsp jalapeno, finely chopped

1 1/2 tbsp lime juice

black pepper to taste

**Mix all ingredients together in a bowl, refrigerate**

Chicken Zucchini Alfredo

We're trying to eat healthier these days but I was craving something rich and creamy and so when I came across this recipe in the Food Network magazine I thought we would give it a try...So glad we did!!  (recipe courtesy of Ellie Krieger)

INGREDIENTS:
Kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 zucchini, thinly sliced into half-moons
4 4-ounce thin skinless, boneless chicken breasts
Freshly ground pepper
12 ounces fettuccine (preferably whole wheat)
1 tablespoon all-purpose flour
1 cup cold low-fat milk (1%)
1/2 cup evaporated nonfat milk
3/4 cup freshly grated parmesan cheese
1/4 cup chopped fresh parsley
 
DIRECTIONS:

Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.
Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.

Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.

Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.

Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.

Enjoy...

Butternut Squash Soup

This is Aaron's "famous" butternut squash soup!! 

It's SO delcious and SO healthy.  You'd think there was milk in the recipe because it's so creamy, but there's not...it's just veggies and stock.  If you've never tried butternut squash, this is a perfect recipe to let your tastebuds explore, they'll thank you!!

INGREDIENTS:

5 large carrots, peeled and diced

3 celery stalks, diced

1 large onion, diced

2 large butternut squash, cleaned and diced

5-6 cups of vegetable broth

salt and pepper to taste

2 Tbs olive oil

1 tbs curry powder

cilantro for garnish

roasted squash/pumpkin seeds for garnish

DIRECTIONS:

Saute carrots, celery, and onion in olive oil in a large stock pot for 10 minutes.  Add butternut squash and vegetable broth and bring to a boil.  Boil for 30 minutes or until squash is fork tender.  Using a stick blender, puree mixture until smooth.  Add salt, pepper, and curry powder to your liking.  Top with fresh cilantro and roasted pumpkin seeds.

Bang Bang Shrimp!

One of our favorite places to eat is BoneFish Grill - they have this amazing appetizer called Bang Bang Shrimp (although I usually get it as my main dish).  My sweet friend Laura found the recipe in a magazine and shared it with me, boy am I glad?!?!  I don't usually "fry" things, but I just had to try this recipe at home for myself...It was just as good as at BoneFish, despite the oily smell it left in my kitchen. 

Sauce:

1/2 cup mayonnaise

1 TBS plus 1 tsp Asian chili sauce

2 teaspoons honey

kosher salt

Shrimp:

Vegetable oil, for frying

2 large eggs

3/4 c all purpose flour

1/2 c cornstarch

kosher salt and freshly ground pepper

1 1/4 lb. small shrimp, peeled and deveined

Bibb lettuce leaves, for serving

Thinly sliced scallions, for garnish

DIRECTIONS:

1. To make the sauce, mix the mayonnaise, chili sauce, honey, 1/4 tsp salt and 1 TBS water in large bowl; set aside.

2. Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy bottomed pot or Dutch oven over medium heat until a deep-fry thermommeter registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 tsp each salt and pepper in another shallow bowl.

3. Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.

4. Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

Salad Trio

Here are the three salads that I made the other day for my $1000 Club Lunch - the flavors in each compliment the others so they work really well together or you can make them individually.

CHICKEN SALAD (the only Chicken Salad Merinda will eat!!)

2 pounds boneless skinless chicken breasts

1/2 cup craisins

1/2 cup pecans, chopped

1/2 cup celery, chopped

1 cup mayonnaise (give or take)

1 T curry powder

salt & pepper to taste

Boil the chicken until it's done (duh!)...I like to boil it because it keeps it juicy and tender. Shred the chicken with a fork, let cool. Mix craisins, pecans, celery, mayo and curry powder with the chicken. Add salt and pepper to taste. Refrigerate until ready to serve.

BROCCOLI SALAD

1 head of fresh broccoli, chopped very fine

1 cup real bacon pieces (I use turkey bacon)

1/4 cup red onion, finely chopped

1 cup Creamy Poppyseed dressing (I take the help where I can get it and just use this dressing instead of making it from scratch - tastes just as good!)

Mix all of the ingredients together - cover and refrigerate overnight.

CORN & BLACK BEAN SALAD (or Salsa)
This is very similar to the Texas Caviar recipe I've posted before.

1 can yellow corn, drained and rinsed

1 can black beans, drained and rinsed

1 green (or whatever color you have on hand) bell pepper, diced

1 small jar of pimentos, drained

1/4 cup red onion, diced

Fresh cilantro, snipped (eyeball it)

2 limes, juiced

a few drizzles of olive oil

salt and pepper to taste

Mix all of the ingredients together - cover and refrigerate overnight. Serve with tortilla chips or eat with a spoon!!

Spanish Bean Soup

Growing up in a city that has a HUGE Latin influence, I was able to enjoy a variety of different foods... One of my favorites is Spanish Bean Soup. There are versions of Spanish Bean soup in just about every Cuban or Spanish restaurant you go to, and they're all so good!

The best part is a big hunk of yummy bread to dip in the soup!

Here is my family's version of this famous soup!

Ingredients:
2 can garbanzo beans, drained
2 beef bouillon cubes
2 chicken bouillon cubes
4 cups low sodium chicken stock
4 cups water
1/4 pound of pepperoni, sliced thin and cut into quarters
1 onion, finely chopped
1 Spanish Sausage a.k.a Chorizo, sliced into thin rounds
2 potatoes, peeled and cut into quarters
1 can of diced tomatoes
1/4 head of cabbage sliced thin
Generous pinch of Saffron
Salt and Pepper to taste

Directions:
Slowly brown the pepperoni and sausage in a separate saute pan. Once it starts to brown, add the onion and cook until soft. Bring chicken stock and water to a boil, add potatoes. When the potatoes are soft add the beans, meat & onion mixture, tomatoes, and bouillon cubes. Cook for 10 minutes. Add cabbage, saffron, salt, and pepper and cook for 45 minutes or so...can also be made in the crock pot. Enjoy! Don't forget the bread!

How the Columbia’s Spanish Bean Soup was created...
Casimiro Hernandez Senior founded Columbia Restaurant. in Tampa’s Historic Ybor City in 1905. He was of Spanish ancestry, and was very knowledgeable about Spanish cuisine. He took the classic cocido madrileno, a boiled Spanish equivalent of French pot-au-feu. Cocido was traditionally served in two steps, first the broth, then the main course of meats, garbanzo, and potatoes. He came up with the idea that all should be served together. That’s what became Spanish Bean Soup. It’s from Tampa. You cannot order Spanish Bean Soup in Spain. They don’t know what it is. Today Spanish Bean Soup is a favorite dish found in all six Columbia Restaurants located in Florida. This was created circa 1910.

Source: The Columbia Restaurant Spanish Cookbook, by Adela Hernandez Gonzmart and Ferdie Pacheco; 1995. University Press of Florida.

Thai Peanut Noodle Salad

This salad is awesome as a meal because it just combines everything in one pot. It's a great luncheon salad for the same reason. This is one of my new favorites and I think I'll be making it a lot this summer because I love cold meals on hot days! All you vegetarians out there, just skip the chicken and you've got a nice hearty meal.  Thanks to Sara at Our Best Bites for sharing!

Ingredients:
8 oz Linguine Fini (or regular linguine)
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)
Thai Peanut Dressing (see below for recipe)

Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. While pasta is cooking, start chopping those veggies.

You can really use any mix of veggies you want. Whenever I make this type of salad I pick the vegetables purely based on color so I can have something in every shade of the rainbow :)  I think it makes for a happy salad and happy salad makes happy people. But use what you like, pretty much anything slathered in this dressing is going to taste good. For me, it's this stuff:

See, happy right?? I mentioned you can play around with the leafy greens. I like to use both napa cabbage and romaine lettuce. If you're eating this right away lettuce works great, and spinach is even good in there. However, if you're taking it to a picnic, or serving it on a buffet or anything like that where it will sit a while, I recommend going heavy on the cabbage because it will stay nice and crunchy for ya.

As soon as your pasta is done drain it and run some cold water over it until it's cool. If you're not going to use it right away, add a drizzle of the salad dressing and stir to coat. This will prevent the noodles from getting all clumpy. Keep in the fridge until ready to use.

When you're ready to assemble the salad, place noodles, veggies, and chicken in a large bowl.

Sprinkle peanuts on top and garnish with some cilantro if you want. And there you have one happy, pretty, and extremely delicious salad!

Ok, here's the recipe for the Thai Peanut Dressing - it's so delicious and worth the few steps it takes to make it!

1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt*
2-3 t sriracha chili sauce*
2-4 T water*

*The need for salt may differ depending on the brand of PB you use. Taste first and then add.

*I use 3 t Sriaracha, but you may want more or less depending on your preference of heat levels. Again, taste first and then add.

*Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely.

Place everything in a blender and mix until smooth.
Makes about 2 cups.

Baked Shells with Winter Sqush

I first had this recipe at our friends Dorian and Marianne's house and before I could finish eating it I was asking for the recipe...I don't know if that was a compliment or totally out of line, but either way I got the recipe and have made it multiple times since.  I like to think of it as a grown up version of traditional macarroni and cheese but with much fewer calories!  Even if you've never been a fan of or even tried butternut squash, please promise me you will make this recipe and try it...I promise it won't let you down!  And if you have kids that love mac'n cheese then I would recommend introducing them to this delicious recipe, I think they'll even approve!

INGREDIENTS:
Butter, for baking dish
4 tablespoons olive oil
2 large onions, halved and thinly sliced
Coarse salt and ground pepper
2 teaspoons chopped fresh rosemary leaves
1 pound small pasta shells
2 packages (10 ounces) frozen winter squash puree, thawed
1 cup grated Parmesan cheese
3 slices crusty baguette, cut into 1/4-inch cubes (1 1/2 cups)
 
DIRECTIONS:
 
1.Preheat oven to 400 degrees. Butter a 9-by-13-inch baking dish. Heat 3 tablespoons oil in a large skillet over medium-low heat. Add onions; season with salt and pepper. Cover; cook until onions are soft and release liquid, 15 minutes. Uncover; raise heat to medium. Cook, stirring, until onions are browned, 20 to 25 minutes. Stir in 1 teaspoon rosemary.
2.Meanwhile, cook pasta in large pot of boiling salted water 2 minutes less than package instructions suggest. Drain, reserving 1 1/2 cups cooking water. Return pasta to pot.
3.Stir squash and reserved pasta water into onions; simmer 2 minutes. Toss squash mixture and 1/2 cup Parmesan with pasta. Transfer to prepared dish.
4.Combine bread cubes with remaining Parmesan, rosemary, and oil; season with salt and pepper. Top pasta with bread cubes; bake until golden brown, 10 to 15 minutes.
 

******* For those of you wondering where to buy winter squash, check the organic frozen section of your grocery store.  I use Winter Squash Puree by Cascadian Farm.  If your grocer doesn't carry it you can request it and they'll add it to their inventory.

Vegetable Beef Soup

INGREDIENTS:

1 1/2 to 2 lbs stew meat, chuck eye

(add the following spices to your taste)
salt
pepper
oregano
1 Bay Leaf
3 - 14 oz can beef broth
1 8 oz can tomato sauce
1 T Worcestershire Sauce
2-3 celery sticks chopped
1 large onion, chopped
1 cup carrots, sliced
1 can green beans
1 can yellow corn
1 can diced tomatoes
4-5 red potatoes, diced, skin still on
1/2 cup frozen green peas

Brown meat in a drizzle of olive oil, add chopped onion and allow to brown. Add to the crock pot. Then add broth, potatoes, broth, spices, and sauce. Let the meat and potatoes cook for about 2 hours then add all the rest of the vegetables and cook on low for about 6 hours. Remove bay leaf and serve with corn bread (I usually start with a box of Jiffy and doctor it up a bit with cheddar cheese and some cream corn).

Loaded Baked Potato Chowder

This recipe is awesome!  When The Pampered Chef came out with this soup it was quickly added to our monthly menu (sometimes twice a month!).  It's perfect for cold weather and super easy to make in the microwave, yes, I said the microwave!!  You've got to try it!   Here's a quick video so you can check it out!

Ingredients:

3 baking potatoes

3 1/2 cups milk

4 oz cream cheese, softened

2 tbsp butter

2-3 green onions with tops

4 oz sharp cheddar cheese, grated

1 1/2 tsp salt

1/2 tsp coarsely ground black pepper

Optional toppings such as chopped cooked bacon, sour cream or steamed broccoli florets

Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour 1/2 cup of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Coarsely mash potatoes with Mix ‘N Chop.

Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl. Slowly add remaining 3 cups milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot. Slice green onions with Chef's Knife.

Carefully remove baker from microwave. Grate cheddar cheese over chowder using Rotary Grater; add green onions, salt and black pepper and mix using Small Mix ‘N Scraper®; until cheese is melted. Serve with toppings, if desired.

Chicken Picatta

This is a fresh way to serve chicken if you're tired of doing the same thing with it all the time. It's very easy, very yummy, and surprisingly low fat. Here's what you'll need:

Coat chicken on both sides with flour that is seasoned with fresh parsley, salt and pepper.

Place into large skillet heated with a few drizzles of olive oil. Cook until chicken is golden brown, about 4 minutes on each side. Reduce heat to low and add 1 cup of white wine, the juice of one lemon and 2 tablespoons of butter. Let simmer for a few minutes until the sauce thickens. You can add capers at this point if you'd like...we don't particularly care for them.

Meanwhile prepare angel hair pasta and cook until it is al dente. Serve chicken over pasta. I like to serve alongside fresh green beans or zucchini - a romaine salad would also be nice. Enjoy!

Mexican Chicken Lasagna

Mexican Chicken 'Lasagna'

This recipe is a fun twist on traditional lasagna that starts with corn tortillas to create a quick microwave casserole. In order to make this recipe according to the directions below, you need The Pampered Chef Deep Covered Baker - if you don't have it, contact me and I'll be glad to help you get one...it's totally worth it!!!

INGREDIENTS:

4 cups lightly packed fresh cilantro leaves
1 pkg (8 oz) cream cheese
2 cups shredded Monterey Jack cheese
1 medium onion, chopped
1 can (28 oz) enchilada sauce
12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken

DIRECTIONS:

1. Chop cilantro with Chef's Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups of the Monterey Jack cheese; mix well. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.
2. To assemble lasagna, using Sauté Tongs, dip four of the tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup Monterey Jack cheese.
3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares, serve, and enjoy!

Greek Lemon Chicken Soup!!

This week's recipe is one of my favorites and I know you're going to love it too! It's called Greek Lemon Chicken Soup - sounds funny, but it's absolutely delicious! If you're tired of plain old chicken noodle soup or chicken and rice soup, this will be a refreshing change for your tastebuds!

This soup typically uses eggs to thicken the broth, but I've lightened up the recipe by using fat-free cream of chicken soup! It's so good, I know you'll love it too!

Ingredients:
2 cups chopped cooked chicken
2 medium carrots, coarsely chopped
½ cup chopped onion
1-2 lemons
2 tablespoons fresh parsley
1 garlic clove, pressed
1 can (10 oz) 98% fat free reduced-sodium condensed cream of chicken soup
3 cans (14.5 oz) 100% fat-free chicken broth
¼ teaspoon ground black pepper
2/3 cup uncooked long-grain white rice

Directions:
1. Chop chicken, carrots, and onion. Zest one lemon to measure 1 teaspoon zest. Finely snip zest using. Juice lemons to measure ¼ cup juice. Snip parsley; set aside.

2. Heat 4-qt Stockpot over medium heat until hot. Lightly spray with nonstick cooking spray. Add carrots, onion, and pressed garlic; cook and stir 2 minutes.

3. Stir in chicken, lemon zest, lemon juice, soup, chicken broth, and black pepper; bring to a boil. Stir in rice; reduce heat. Cover; simmer over low heat 15-20 m inutes or until rice is tender. Remove from heat; stir in parsley just before serving. Enjoy!!!