Basic Quiche

From:  Ann Carl
1 9" Baked Pie shell
1/2 to 1 cup shredded cheese of your choice
1/2 to 1 cup chopped, cooked, drained meat, seafood, chicken and/or spinach
6 eggs
1 cup milk
1/2 teaspoon herbs
1/2 teaspoon salt
Sprinkle cheese and meat into pie shell.
Beat together remaining ingredients
Pour into pie shell, on top of cheese/meat/spinach
Bake at 375F for 30-35 minutes
Let stand 5 minutes

Beef in Burgandy

2 lbs. round or chuck of beef (cubes)
2 Tablespoons butter
4 medium onions
6 medium carrots
1/2 cup dry red wine
1 cup bouillon
3-4 sprigs parsley
2 sprigs celery leaves
1 small bay leaf
1 clove garlic
2-3 Tablespoons flour
salt and pepper to taste

Melt butter in a large, heavy pan.
Brown beef (bite sized cubes) in pan.
Add onions and carrots.
Arrange vegetables over meat.
Season with salt and pepper.
Add enough bouillon and wine to cover meat, using equal amounts.
Add parsley, celery, bay leaf and garlic.
Reduce heat to simmer.
Cook covered until meat is tender (2-3 hours)
Thicken gravy with 2-3 Tablespoons flour mixed with 1/4 cup water and added to pan, stirring gently.
Serve with parsleyed  or mashed potatoes.
5-6 servings.

Beef Stroganoff

4 Tablespoons butter
1 lb. beef cubes
1/2 pint sour cream
1 can tomato soup
1 package egg noodles
1 cube bouillon
1/2 cup wine if desired
1 cup water

Brown beef in butter in large pot.
Add bouillon and 1 cup water and tomato soup (and wine if desired)
Simmer  2 hours
Add sour cream 15 minutes before finished.
Stir and add flour to thicken, if necessary.
Serve over egg noodles cooked according to package directions

Breaded Chicken Casserole

4 chicken breasts, cooked and cubed
2 cans cream of chicken or cream of celery soup
1 cup croutons

Mix cubed chicken and soup.
Place in glass 13x9 baking dish
Top with croutons of your choice
Bake at 350 35-40 minutes
Serves 8-9

Chicken Cheddar Shells

2 cups fresh broccoli florets
6 oz. sharp white Cheddar Cheese, shredded
1 lb. chicken breasts, skinless, boneless (or get a chicken cooked at the Deli)
6 slices of bacon
8 oz medium shells pasta (I like Barilla)
30 Ritz crackers (1 sleeve)
1 cup Alfredo sauce
1/2 cup ranch dressing
1/4 teaspoon pepper
Aluminum foil

Preheat oven to 400F
Cook the pasta and drain
Shred the cheese
Cook the bacon and set aside to cool and then chop coarsely
Cook the broccoli and drain
Cook the chicken in frying pan until lightly browned on both sides and no pink is showing
Let cook and chop into small, bite-sized pieces
Crush Ritz crackers and place in bottom of 9 inch square baking dish
Mix pasta, chicken, broccoli.  Stir in Cheddar Cheese, Alfredo sauce, ranch dressing,
pepper and bacon.
Spoon mixture over crackers in baking dish.
Cover dish with aluminum foil and bake for 12-15 minutes.  Yum!

Chicken Parmesan

2 eggs, beaten
Bread crumbs in dish
2 Tablespoons shortening
1 or 2 cans tomato soup
1/4 cup water
1/4 cup chopped onions
Shredded mozzarella cheese
preheat oven to 325F
1. Dip chicken breasts in egg and then in bread crumbs
2. fry in oil for 20-30 minutes
3. Place in baking dish with soup
4. sprinkle cheese on top
5. Bake at 325F for 45 minutes

Chicpea Vegie Burger

1 small red potato
3 Tablespoons Olive Oil
1 teaspoon minced garlic
1 can of chickpeas (15.5 oz), divided
1 Tablespoon chopped parsley
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon grated lemon rind
1/2 teaspoon (smoked) paprika
2 large egg whites (beaten)

1. Boil potato 20 minutes (until tender). Drain.  Cool.  Place in bowl with 1 Tablespoon
of Olive Oil and the 1 teaspoon of minced garlic.  Mash until slightly chunky.
2. Put 3 Tablespoons of chickpeas aside
3. Add remaining chickpeas to mashed potatoes and mash until blended.
4. Stir in remaining 3 Tablespoons of chickpeas and remaining ingredients (except olive oil
and don't mash)
5. Divide into six equal portions (about 1/3 cup each) and shape into patties (makes six)
6. Use remaining 2 Tablespoons of Olive Oil to cook, 1 Tablespoon at a time
7. Heat 1 Tablespoon Olive Oil in large non-stick skillet over medium-high heat
8. Add three patties to pan and cook on medium heat for 4 minutes (until golden on bottom)
9. Flip over and cook about 3 minutes (until golden on bottom)
10. Repeat steps 7-9 for last 3 patties
11. Serve on bun with lettuce, tomato and red bell pepper and anything else you like.

This recipe courtesy of Kathy Kitchens Downie, RD, Cooking Light, November 2009

Creamy Spinach Ricotta Pasta **VEG**

Creamy Spinach Ricotta Pasta

1 lb. rigatoni
1 (15 oz.) can diced tomatoes w/onions, etc.
1 c. fresh or frozen onions
1 (10 oz.) frozen chopped spinach
2 1/2 c. alfredo sauce
1 1/2 c. ricotta cheese
1 t. garlic salt or onion salt
1/2 t. pepper
1/3 c. bread crumbs
1/4 c. grated Parmesan cheese
1 T. olive oil

1) Heat oven to 425F.  Coat 9x13 baking dish with cooking oil/spray
2) Bring large pot of salted water to boil.  Cook pasta as package directs. 
Drain pasta, return to pot and add tomatoes and chopped onion.
3) Cook spinach in microwave following package directions.  Squeeze out moisture. 
Transfer to bowl.  Add Alfredo sauce, ricotta, garlic salt and pepper.  Stir to combine.
4) Transfer spinach mixture to pasta pot.  Toss to combine.  Transfer pasta mixture to
baking dish.
5) Mix together bread crumbs, parm cheese and oil.  Sprinkle over pasta. 
Bake at 425F for 20-25 minutes until golden brown and bubbly.

Bon appetit!

Creamy Artichoke Lasagna

3 cups water
1/4 cup lemon juice
15 fresh baby artichokes, or use canned artichoke hearts and rinse
9 dried lasagna noodles
3 Tbl Olive Oil
1/2 cup pine nuts
4 cloves garlic, minced
15 oz Ricotta cheese
1 cup finely shredded Parmesan cheese (4 oz)
1 cup snipped fresh basil
1 egg
3/4 teaspoon salt
1 cup vegetable broth
1/4 cup all-purpose flour
2 cups half and half cream
1 cup shredded mozzarella (4 oz)

DIRECTIONS:  Preheat Oven to 350F
1. In a large bowl, combine the water and the lemon juice; set aside.
If using fresh baby artichokes, cut off the base of each artichoke, snap off outler leaves
until you reach the yellow at the bottom.  Cut off the top third of the artichoke; quarter
artichokes and immediately place them in water/lemon mixture to keep them from

2.  Cook noodles per package directions and drain.  Rinse with cold water and drain again.  In
a large saucepan, heat 2 T of oil over medium heat.  Add artichokes, pine nuts and half the garlic.
Cook for 8-10 minutes until artichokes are tender, stirring frequently.  Transfer to the large bowl.
Stir in Ricotta cheese, 1/2 cup of the Parmesan cheese, 1/2 cup of the basil, the egg and salt.

3.  For sauce, in a small bowl, combine broth and flour.  In a large saucepan, heat the remaining
1 TBL of oil over medium heat.  Add the remaining garlic; cook and stir until the garlic is tender,
but not brown.  Stir in flour mixture and half and half.  Cook and stir until mixture is thickened
and bubbly.  Remove from heat.  Stir in  remaining 1/2 cup basil.

4.  In a small bowl, combine mozzarella cheese andthe remaining 1/2 cup Parmesan cheese.

5.  To assemble, spread 1 cup of the sauce over the bottom of an ungreased 9x13 glass baking
dish.  Layer three of the cooked noodles in the dish. Spread with 1/3 of the artichoke mixture 
and 1/3 of the remaining sauce.  Sprinkle with 1/2 cup of the mozzarella mixture.  Repeat, layering
noodles, artichoke mixture, sauce and mozzarella mixture two more times.

6.  Bake uncovered for 35-40 minutes until edges are bubbly and lightly browned.  Let stand
for 15 minutes before serving.

Makes 12 servings.
Nutrition facts:
Carbs 25g; Fat 20g; Cholesterol 57 mg; Monounsaturated Fat 8g; Sataurated Fat 9g;
Fiber 3g; Polyunsaturated Fat 2 g; Sodium 482 mg; Protein 17 g; Calories 337; sugar 1g


Curried Chicken and Rice Casserole
Active: 40 min | Total: 2 hours | Serves: 8

1 cup basmati rice
11/2 cups coconut water
Kosher salt
tablespoons unsalted butter
1/3  cup unsweetened shredded coconut
2 bunches scallions, roughly chopped
1 cup roughly chopped fresh cilantro
1 tablespoon fresh thyme
5 cloves garlic  
1/2 habanero chile pepper, seeded
2 tablespoons curry powder
2 teaspoons turmeric
1 teaspoon ground cumin
Freshly ground pepper
 3 pounds skinless, boneless chicken thighs, cut into 2-inch pieces

1/4 cup extra-virgin olive oil
4 carrots, chopped
2 15-ounce cans chickpeas, drained and rinsed
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
 Golden raisins, for topping 

1. Preheat the oven to 425°. Combine the rice, coconut water, 1/2 cup water and 1/2 teaspoon salt
in a large saucepan. Bring to a boil, then reduce the heat to low and cover; cook until the rice is
tender, about 20 minutes. Remove from the heat; let stand, covered, 5 minutes. Transfer to a bowl
and toss with the butter and coconut; set aside. 
2. Meanwhile, combine the scallions, cilantro, thyme, garlic, habanero and 1/2 cup water in a food
processor or blender; puree to make a smooth paste. Transfer 1 tablespoon to a small bowl; stir in
the curry powder, turmeric, cumin, 1 teaspoon pepper and 1/4 cup water. Transfer the remaining
paste to a large bowl and add the chicken and 1 teaspoon salt; toss to coat. 
3. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the curry-scallion
paste; cook, stirring, until the paste darkens and starts to separate, about 5 minutes. Add the chicken
to the pot. Reduce the heat to medium; cover and cook, stirring occasionally, until almost cooked
through, 15 minutes. 
4. Increase the heat to medium high. Uncover and cook, stirring occasionally, until thickened, 15
more minutes. Stir in 11/2 cups water, the carrots, chickpeas and spinach. Bring to a boil, then
reduce the heat to medium, Simmer until the chicken is tender, 15 more minutes. 
5. Transfer the chicken mixture to a 9-by-13-inch baking dish and top with the rice mixture. Bake
 until golden brown and bubbling, about 25 minutes. Top with golden raisins. 

YOU CAN FREEZE IT! Make the casserole and top with the rice in step 5, but do not bake,
let cool and cover tightly with foil. Freeze up to 3 weeks Bake at 400' from frozen, covered,
1 hour 15 minutes, then remove the foil, increase the oven temperature to 450' and bake 15
more minute.

Mexican Stuffed Peppers

From:  Rebecca Hess
4 peppers
3-4 chicken breasts
2 tbsp jalapenos
1 cup diced tomatos
1/2 cup chicken broth
1/4 cup onion
1/4 cup peppers
2 cup salsa
shredded cheese
taco seasoning(which i didn't do bc we don't have any)
crushed red peppers
and i added a little bit of garlic and cilantro and corn
preheat oven to 350F
1. Throw everything (except cheese) in the crock pot for 4-6 hours
2. Shred the chicken and carve the peppers
3. Place the ingredients in the peppers (and i put some more salsa and then the cheese
on them)
4. Bake at 350F for at 15-20 min, no longer
(Per Becky: I actually didn't cook the peppers because cooking takes some of the
good stuff out haha; enjoy!!!!!!)

Deep Dish Low Carb Pizza

From:  Laurie Jennings

4 oz cream cheese, softened
2 eggs
1/4 c. parmesian cheese, 1 oz (Laurie uses the kind in a can)
1/4 tsp oregano or Italian seasoning
1/4 tsp garlic powder
8 oz Italian cheese blend or mozzarella cheese, shredded
1/4 cup pizza sauce
4 oz mozzarella cheese, shredded
Assorted toppings: pepperoni, ham, sausage, 4 oz can mushrooms, green peppers,
bacon, ground beef, etc.
Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza

In a medium bowl, whisk the cream cheese until smooth and creamy.  Whisk in the eggs
until the mixture is well-blended and smooth.  Add the parmesan and seasonings, then stir
in the 8 oz of mozzarella until completely moistened.  Spread the cheese mixture evenly in
a well-greased 9x13" glass baking dish or lightly greased and lined with parchment paper
(see note below). Bake at 375oF for 20-25 minutes or until evenly browned, but not too dark.
Let cool completely on a wire rack.  When nearly cooled, take a metal spatula and carefully
pry up the edges to loosen from pan.  Ease the spatula under the whole crust to loosen.
Keep the crust in the pan.  This makes it easier to remove the finished pizza later.
Refrigerate, uncovered, until shortly before serving time.
Spread the chilled crust with pizza sauce, then the cheese and toppings of your choice.
Lightly sprinkle with seasonings of  your choice.  Bake at 375 about 15-20 minutes or until
toppings are bubbly.
Let stand a few minutes before cutting.
Makes 8 servings.
Can be frozen.
Per Serving:  304 calories; 25g Fat; 17g Protein; 3g Carbohydrate; 1 g Dietary Fiber;
2g Net Cars

Vegetarian Chili

From:  Kathy Carl

1 15 oz can black beans, rinsed and drained
1 15 oz can garbanzo beans, rinsed and drained
3 15 oz cans chopped tomatoes
1 15 oz can corn
4 carrots chopped
1 onion chopped
3 stalks celery chopped
1 package chili flavoring
1 bag Morningstar crumbles (or any vegetarian crumbles)


Mix all ingredients in a crock pot, stirring occasionally, for a minimum of 4 hours.


Green Chili Chicken Enchilada

From:  Rebecca Hess & Denise Cook

2 10 oz cans cream of chicken soup
1 17.6 oz bottle salsa verde
Mean from Rotisserie chicken (we use chicken breast)
1 lb bag frozen peppers and onion blend
1/2 c cilantro chopped
3/4 c cheddar cheese
12 (6 inch) tortillas


In large bowl, combine soup with salsa verde.  Mix well.
In separate bowl, mix chicken, frozen peppers and onions, cilantro and
1/2 c cheddar cheese.
Spoon 1 c soup mixture to coat bottom of 13x9 glass baking dish.
Divide the chicken mixture evenly among the 12 tortillas, and roll up to form enchiladas.
Place enchiladas seam side down in the baking dish, fitting snugly together.
Ladle remaining sauce evenly over the top of the enchiladas.
Sprinkle remaining cheese on top.

Bake at 375F for  12 minutes.



Ingredients (Serves 6-8, Makes 20 large Ravioli):

Cheese Filling:
16 oz Ricotta
1 TBS dry parsley or 1/4 c fresh parsley
1/2 c grated parmesan
2 eggs
salt to taste
1/2 tsp garlic
chopped fresh basil leaves

2 c all purpose flour
1 c semolina flour
some extra flour to dust
4 eggs
3 TBS olive oil
1 tsp salt

Marinara Sauce:
6 small tomatoes
1/2 c tomato paste
2 cloves garlic, finely chopped
1 small onion, finely chopped (1/4 c)
1 TBS olive oil
1/2 c water
salt to taste
fresh basil leaves

Dough Directions:
In a large bowl, add flour, semolina flour and salt. Mix together and create a well in the
middle of the dry ingredients. Crack eggs into the middle and add olive oil.  Use your hands
to mix together the dry ingredients with the wet ingredients.  you can do this in a stand
mixer or food processor, but hands work just as well.  Continue mixing until dry and wet
ingredients come together into a soft, pliable ball.
You may need to add a little water if it is too dry, or a little flour if it is too wet.  Once
the dough comes together, cover with a towel, and set aside to rest while you  prepare
the filling.

Cooking Directions:
Bring large pot of salted water to a roaring boil and drop in ravioli.  Fresh ravioli will cook
in 5-6 minutes, frozen will cook in 8-10 minutes.  Once ravioli float to the surface, they
are ready.  Use a slotted spoon to remove from the water.  Serve with marinara sauce.

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