Thai Peanut Pasta ~ adapted from Dinner Then Dessert

1 lb whole wheat thin spaghetti
3 T sesame oil, divided
1 head napa cabbage, shredded and divided
2-3 large carrots, trimmed and grated
5 cloves garlic, minced fine
1 T fresh ginger, peeled and minced fine
1/4 c natural peanut butter
1/4 c honey
1/4 c soy sauce
3 T rice vinegar (unseasoned)
1 1/2 T Sriracha sauce, more or lest to taste
1/4 c dry roasted unsalted peanuts
fresh cilantro, for garnish

Heat large pot of water to boiling. Add 1/2 t salt and pasta. Cook until al dente, approximately 9 minutes. Drain pasta and place in large bowl. Toss with 2 T of the sesame oil and set aside.

Return pot to stove and add remaining 1 T sesame oil, carrots, half shredded cabbage, garlic, and ginger. Sauté over medium heat until cabbage begins to wilt and garlic becomes fragrant, approximately 3 minutes. Add peanut butter and stir until melted. Add honey, soy sauce, vinegar, and Sriracha. Stir until incorporated. Return pasta to pot and toss to coat.

Top with peanuts and cilantro. Serves 6.

Chef's Note: Serve over additional half head of cabbage instead of pasta for a delicious low carb meal.

Crock Pot Mac and Cheese

2 c uncooked elbow macaroni
16 oz plain greek yogurt or sour cream
2 c shredded cheddar cheese
1 c whole milk
1 stick salted butter, melted
1 can condensed cheddar cheese soup
1/2 t mustard powder
1/2 t salt, to taste

Cook macaroni in boiling water for 6 minutes. Drain, do not rinse.

While macaroni is cooking, in medium size crock pot add all remaining ingredients. Stir well to combine. Add drained macaroni and mix well. Cover and cook on low 2 hours, stirring occasionally, until thickened and macaroni is done.

Serve with additional shredded cheese or other toppings.

Lentil Salad with Mint and Bell Pepper ~ adapted from the kitchn

3 c cooked lentils, approximately 1/2 lb dried lentils, prepared
3 red bell peppers, seeded and diced
1 c walnuts
1 c dry packed sun-dried tomatoes, not packed in oil, chopped
1 c fresh mint leaves, chopped
1 c fresh Italian parsley, chopped
1/2 c boiling water
1/4 c olive oil
1 lemon, zested and juiced
2 T good quality balsamic vinegar
3 cloves garlic, minced
2 t kosher salt
2 oz Parmesan, micro-planed
Freshly ground black pepper, to taste

Place dried tomatoes in heat safe dish, cover with boiling water and set aside to steep approximately 5 minutes.

Place walnuts in cold heavy skillet, preferably cast iron. Heat over medium high heat just until walnuts become fragrant and slightly browned, 1-2 minutes maximum. Remove from pan, cool slightly and chop coarsely.

In large mixing bowl, add lentils, walnuts, tomatoes, parsley, mint, and lemon zest. Mix well.

In separate bowl or measuring cup, whisk together leftover liquid from steeped tomatoes, olive oil, lemon juice, vinegar, garlic, and salt. Pour over lentil salad and toss well to combine. Season with pepper and additional salt if desired. Add Parmesan just prior to serving. May be served at room temperature or refrigerated for up to 3 days.

Crock Pot Madras Lentils ~ adapted from Peas & Crayons

1/2 lb dried lentils
1 14 oz can no sugar added tomato sauce
1/2 c unsweetened coconut milk
6-8 small yellow potatoes, cubed
4 T butter
3 cloves garlic, minced
1/2 t salt
1/2 t dried oregano
1/2 t cumin
Fresh ground black pepper, to taste
Optional garnish: greek yoghurt, fresh cilantro, red pepper flake
Water for cooking lentils, plus salt to taste

Bring 4 c salted water to a rapid boil, add lentils and cook 25 minutes. Transfer to crock pot and add remaining ingredients except garnish. Cook on high 4 hours or on low 8 hours. Serve over rice with optional garnish.

Vegetarian Lettuce Wraps

6 oz extra firm tofu
1 T canola oil
2 cloves garlic, minced
1/4 c hoisin sauce
1/2 t fresh ginger, grated
1/4 c water chestnuts, diced
2 T soy sauce
Green onions, diced (optional)
1 head iceberg lettuce

Place chunks of tofu in food processor and pulse until roughly chopped. In a medium skillet, heat oil over medium heat. Add tofu and stir-fry until dry and no longer shiny. Add garlic and cook until golden, 2 to 3 minutes. Add hoisin sauce, ginger, and water chestnuts and stir well. Remove from heat and stir in soy sauce. Serve with leaves of lettuce for wrapping and diced green onion.

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Baked Ravioli with Pumpkin Sauce ~ adapted from Real Simple

2 T unsalted butter
1 clove garlic, minced
fresh ground black pepper, to taste
2 T fresh sage, chopped
1/4 t fresh grated nutmeg
18 to 20 oz refrigerated cheese ravioli
1 c canned pumpkin (not pie filling)
1/2 c heavy cream
1/2 c plain greek yogurt
1/2 c low fat milk
1/2 c grated parmesan cheese

Preheat oven to 400. Spray 9x13 baking dish or 4 qt casserole with butter flavored cooking spray.

In small skillet, melt butter over medium low heat. Add garlic and black pepper and sauté stirring constantly until lightly browned. Add chopped sage and cook slightly, approximately 2 minutes. Remove from heat, add grated nutmeg and set aside.

In large bowl, whisk together pumpkin, cream, yogurt, milk, and cheese until well blended.

Place one layer of half ravioli in bottom of prepared dish. Sprinkle with half butter sage, pour over half of pumpkin mixture and smooth to edge. Add remaining half ravioli, butter sage, and pumpkin. Cover with foil and bake 20 minutes. Remove foil and bake an additional 15 minutes. Serves 8 as a main dish.

Tomato Basil Soup ~ La Madeline copycat adapted from Girl Talk

1 ~ 28 oz can crushed tomatoes, recommended: Contadina
12 large basil leaves
1/4 c sweet cream butter, unsalted
1 c heavy cream
1/4 t salt
fresh ground black pepper, to taste

Simmer tomatoes in medium pot 20 minutes over medium high heat, stirring occasionally to prevent burning. Transfer to food processor along with basil. Process until smooth, 3 to 4 minutes. Meanwhile melt butter, stirring constantly. Return tomato and basil puree to pot and stir to combine with butter. Add cream and heat through. Ladle into soup bowls, garnish with additional basil if desired. Serves 4.

Corn and Potato Chowder ~ adapted from Iowa Girl Eats

1 head cauliflower, chopped and washed
5 c chicken broth
1 T olive oil
1 clove garlic, minced
1/4 c milk
1 t salt
1 large carrot, diced
1 stem celery, diced
3 c frozen hash brown potatoes
2 c frozen sweet corn
1/2 lb bacon, cooked and chopped

In large stock pot, bring chicken broth to boil. Add cauliflower, cover and cook until just fork tender (3-4 minutes). While cooking, heat olive oil in a medium skillet over medium high heat. Add garlic and cook just until fragrant (1-2 minutes). Transfer broth and cooked cauliflower to a blender when tender. Add milk and garlic with olive oil and blend until completely smooth (2 minutes). Return to stock pot over low heat.

In skillet used to sauté garlic, add carrot and celery. Sauté until tender (5 minutes), add more oil as needed. Add to stock pot along with frozen hash browns. Cover and cook 10 minutes over medium high heat. Add corn and heat just to boiling, season with salt to taste. Ladle into bowls and top with chopped bacon. Serves 8.

Thai Peanut Chicken ~ adapted from Betty Crocker

2 boneless skinless chicken breasts
1 lb egg noodles
1 T vegetable oil
1 red bell pepper, seeded and sliced
2 c broccoli florets
1 c sliced carrots
1 c sliced mushrooms
1 inch knob fresh ginger, peeled
1/2 c natural peanut butter
3 T soy sauce
1/2 t crushed red pepper flakes, more to taste
1/2 t sugar
1/4 c water
1/4 c chopped peanuts

Cook chicken, cube and set aside. Boil noodles, drain, set aside. Finely grate ginger and add to soy sauce, peanut butter, sugar, and water. Whisk until completely smooth.

Heat oil in large skillet. Add bell pepper, broccoli, carrots, and mushroom. Stir fry until cooked but still crisp, approximately 4 minutes. Pour in peanut sauce, add noodles and stir to coat. Add chicken and toss. Serve immediately with chopped peanuts. Serves 6.

Chef's Note: Can be served vegetarian by omitting chicken.

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Crock Pot Chicken and Rice Soup ~ adapted from Back For Seconds

2 boneless skinless chicken breasts
6 c chicken broth
4 carrots, chopped
3 ribs celery, chopped
1 t Greek seasoning, or lemon pepper
2 bay leaves
3/4 c long grain white rice
1/2 c milk
1/3 c flour
10 oz frozen corn kernels
Salt and pepper to taste

Place chicken in bottom of crock pot. Add broth, carrots, celery, greek seasoning, and bay leaves. Cover and cook on high 3 hours. Add rice and cook 2 hours more.

Place milk and flour in a small jar with a lid and shake well, ensuring all lumps of four are incorporated. Pour flour mixture into crock pot, add frozen corn and stir well. Remove chicken from pot, shred, and return to pot. Cover and cook 1 hour more. Remove bay leaves, ladle into bowls, add salt and pepper as desired. Serves 6.


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Fettuccine with Spinach Pesto ~ adapted from Real Simple

1 lb fettuccine
2 cloves garlic
1/3 c walnuts
1/2 lb fresh spinach, washed and blotted dry
1/3 to 1/2 c olive oil
1/2 c grated Parmesan, divided
1/2 t salt
1/4 t fresh ground black pepper
1 t fresh lemon zest

Cook fettuccine according to package instructions. While pasta is boiling, place walnuts and garlic in food processor and pulse to chop.

Place half spinach, olive oil, salt, pepper, and 1/4 c Parmesan in food processor with garlic nut mixture and blend well. Scrape down bowl, add remaining spinach and process until very smooth, approximately 3 minutes.

Drain pasta and return to pot. Add spinach pesto and toss well. Place in serving bowl and top with lemon zest and remaining Parmesan. Serve immediately. Serves 6.

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White Lasagna ~ adapted from Taste of Home

9 lasagna noodles
8 oz cream cheese, softened
1/2 c milk
1/2 t garlic powder
2 c chicken breast meat, cooked and shredded
1/2 c sundried tomatoes packed in oil, drained and chopped
1 c marinated artichoke hearts, drained and chopped
1/4 c fresh basil, chopped
16 oz mozzarella, shredded

Preheat oven to 350.

Combine cream cheese, milk, and garlic powder in medium bowl and blend thoroughly. In separate bowl, mix chicken, tomatoes, artichokes and half basil. Add approximately 1/4 c milk mixture to chicken mixture, stir to combine.

Cook lasagna noodles in boiling water for 8 minutes. Turn off heat, leave noodles in pot.

To assemble lasagna, spoon a small amount of sauce into bottom of 9x9 pan. Place one single layer of noodles lengthwise in pan, trim to fit*. Add one third chicken mixture evenly over noodles and add approximately 1/4 c white sauce over chicken. Sprinkle with one third of grated mozzarella. Repeat layering in the same order two more times. Cover loosely with aluminum foil and bake in center of preheated oven 20 minutes. Remove foil and bake another 5 minutes. Let lasagna rest 10 minutes out of oven before slicing. Sprinkle with remaining basil just prior to serving. Serves 9.

Chef's Note: Don't skip the 10 minute rest after cooking lasagna as the pasta will absorb any excess liquid that has separated out of the sauce. This allows you to not fully cook the pasta prior to assembly, leading to overcooked noodles.

*Tip: use kitchen tongs to get hot noodles from water to pan.

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Weeknight Lasagna

12 lasagna noodles
2 ~ 24 oz jars marinara sauce (your favorite!)
6 oz tomato paste
2 lb ground turkey, Italian seasoned
16 oz whole milk ricotta
1 lb part skim mozzarella, grated
1/4 c grated parmesan

Preheat oven to 350.

Combine pasta sauce and tomato paste in large bowl, set aside. In large stock pot, bring enough water to submerge lasagna noodles to a rapid boil. While waiting for water to boil, brown ground turkey in a skillet and set aside when cooked. Add noodles to boiling water and cook 6 minutes, turn off heat.

To assemble lasagna, spoon a small amount of sauce into bottom of 9x13 pan. Place one single layer of noodles lengthwise in pan*, trim to fit. Add one third turkey evenly over noodles and drop one third ricotta over top. Smooth ricotta over turkey, if desired. Pour over one third of sauce, sprinkle with one third of grated mozzarella and parmesan. Repeat layering in the same order two more times. Cover loosely with aluminum foil and bake in center of preheated oven 20 minutes. Remove foil and bake another 5 minutes. Let lasagna rest 10 minutes out of oven before slicing. Serves 16.

Chef's Note: Adding tomato paste to your pasta sauce will give it a richer taste, like it's been cooking all day! Don't skip the 10 minute rest after cooking lasagna as the pasta will absorb any excess liquid that has separated out of the sauce. This allows you to not fully cook the pasta prior to assembly, leading to overcooked noodles.

*Tip: use kitchen tongs to get hot noodles from water to pan.

Chicken Kiev ~ adapted from Food Network

4 (6 to 8 oz) boneless skinless chicken breasts
1 T dried parsley
1 T dried tarragon
6 T chilled butter
1 c flour
2 eggs
2 c plain panko bread crumbs
Vegetable oil for frying

In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium high heat.

Cover work surface with waxed paper. Butterfly chicken breasts and cut in two (8 pieces total). Cover meat with a second sheet of waxed paper and pound cutlets to 1/4-inch thick with a small heavy skillet or mallet. Take care not to tear meat.

Combine parsley and tarragon in small bowl. Cut cold butter into 8 pieces and coat each piece with herbs. Place an herb-covered piece of butter on each piece of chicken and roll cutlets tightly over the butter cubes. Secure stuffed chicken with toothpicks if necessary.

In 3 separate shallow pans, set out flour, eggs beaten with a splash of cold water, and bread crumbs. Roll stuffed breasts in flour, then egg, then bread crumbs. Place in hot oil, seam side down, and fry chicken bundles 7 to 8 minutes on each side until deep golden brown. Remove to cooling rack placed over paper towels to drain 5 minutes. Serve with potato pancakes and cooked cabbage.


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Grilled Chicken with Citrus Marinade

2 T olive oil
1 c orange juice
1/2 c lemon juice
4 garlic cloves, minced
2 T fresh rosemary, minced
2 t kosher salt
4 boneless skinless chicken breasts

Whisk olive oil, orange juice, lemon juice, garlic and rosemary in a large bowl. Stir in salt. Add chicken breasts, turn chicken to coat. Cover and chill 30 minutes to 2 hours.

Heat a gas grill to medium. Remove chicken breasts from marinade, set marinade aside. Place chicken breasts on grill. Cover and grill, about 20 minutes. Turn chicken over and continue grilling until cooked through, about 10 minutes more.

While chicken is cooking, bring marinade to a boil in a small saucepan and cook until reduced to glaze consistency (about 1/3 cup). Serve chicken with citrus glaze.

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Creamy Chicken Enchiladas

14 oz can reduced sodium cream of chicken soup
16 oz sour cream
4 oz can green chiles, chopped
1 pound Monterey Jack cheese, shredded
8 flour tortillas, burrito size
1 Rotisserie chicken, shredded

Preheat oven to 350. Combine chicken soup, sour cream and green chiles in large bowl. Spray 9x13 pan with cooking spray, place one tortilla in pan. Add approximately one eighth shredded chicken across center of tortilla. Spread 1/8 c chicken soup mixture over chicken, add 1/4 c shredded cheese. Roll tortilla in own and tuck against short side. Repeat with remaining ingredients, reserving 1 c chicken soup mixture and 1 c shredded cheese to spread over top of enchiladas.

Bake uncovered 25 to 30 minutes or until cheese is melted. Serves 8.

Chef's Note: To make ahead, cover baking dish tightly and refrigerate up to one week. Bake as directed.


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Home Corned Beef

1/2 c kosher salt
1 T black peppercorns, cracked
2 t ground allspice
1 T dried thyme
1 t paprika
2 bay leaves, crumbled
1 fresh beef brisket (4 to 6 pounds), trimmed of excess fat, patted dry

Mix salt and seasonings in small bowl. Spear brisket about 30 times per side with meat fork or metal skewer. Rub each side evenly with salt mixture; place in 2-gallon-size zipper-lock bag, forcing out as much air as possible.

Place bagged brisket in pan large enough to hold it, cover with second, similar size pan, and weight with two bricks or heavy cans of similar weight. Refrigerate 5 to 7 days, turning bag over once a day. Prior to baking, soak the meat in cold water for a couple of hours, changing water several times.

Use Savu smoker bag to bake brisket for smoked flavor.

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Crock Pot Chicken Divan

4 boneless skinless chicken breasts, frozen
1 lb frozen broccoli floretts
1 can condensed cream of mushroom soup
1 c light sour cream
1/2 c light mayonnaise
2 t fresh squeezed lemon juice
1 c cheddar cheese, shredded
1/4 t curry powder
fresh ground black pepper, to taste
3 c egg noodles, prepared
1/2 c crushed butter crackers, recommended: Ritz (approximately 8 crackers)

Place frozen chicken breasts in single layer on bottom of crock pot and add frozen broccoli.

In small bowl mix together soup, sour cream, mayonnaise, lemon juice, cheddar cheese, curry powder and pepper. Pour over chicken and broccoli in crock pot and spread to edge. Cover and cook on low 7 to 8 hours or until chicken is cooked through. Serve over egg noodles topped with crushed crackers, serves 6.

Crock Pot Easy Beef Stew

2 pounds beef stew meat, cut into 1 inch cubes
1/4 c flour
1/2 t salt
1/2 t fresh ground black pepper
1 clove garlic, minced
1 bay leaf
1 T Worcestershire sauce
1/2 one onion, chopped
4 yukon gold potatoes, diced
8 oz pack baby carrots
1 ~ 14 oz can beef broth

Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper. Sprinkle over meat and stir to coat. Add garlic, bay leaf, Worcestershire sauce, onion, potatoes, and carrots. Pour in beef broth. Cover and cook on Low for 10 hours, or on High for 6 hours. Remove bay leaf prior to serving. Serves 6.
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Crock Pot Chicken Fajitas

half one yellow onion, sliced
3 bell peppers, sliced
4 boneless chicken breast
1/4 c water
2 T ground cumin
2 T chili seasoning
1/4 c fresh lime juice
Tortillas
Toppings, such as sour cream, shredded cheese, salsa

Lightly spray inside crock pot with non-stick cooking spray. Place sliced onion and peppers in crock pot. Add water. Place chicken on top and pour lime juice over chicken. Sprinkle the top of chicken with cumin and chili powder. Cover and cook on Low for 6 hours (or on High for 4 hours) or until meat is shreddable. Serves 4.



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