Easy Casserole Cookbook: Discover All Types of Delicious Meals with Easy Casserole Recipes

Table of contents :
Table of Contents
Texas Oven Roasted Squash
Easy Jalapeno Bites
Texas Spareribs
Creole Cauliflower
Korean Teriyaki
Green Bean Bake
Chipotle Cornbread
Roasted Veggies Lasagna
Roasted Italian Cheesy Veggies
Roasted Rutabaga and Rooty Veggies
Condensed Macaroni Bake
Classic Chicken and Broccoli Casserole
Chicken Parmigiana
Stuffed Peppers Casserole
Authentic Eggplant Parmesan
Greek Moussaka I
Authentic Meatball Sub
Karniyarik (Turkish Eggplants)
Cheesy Chicken Casserole
Creamy Beef Stew Casserole
Greek Moussaka II
Roasted Couscous
Rustic Style Brown Rice
Backroad Style Brown Rice
Easy Hawaiian Style Brown Rice
Rustic Chicken Breast
Romano Zucchini Boats
Roasted Cheddar Enchilada Rolls
Brown Feta and Roasted Veggies
Buffalo Potatoes and Chicken Fingers
Broccoli Bake I
Broccoli Bake II
Yam and Walnuts Casserole
Cream of Hash Browns Casserole
Buttery Celery and Carrots Casserole
Italian Style Eggplant
Spicy Brown Sugar Chicken
Roasted Mixed Veggies Salad
Baby Herbed Veggies Roast
Summer Roasted Veggies Spaghetti
Brown Feta and Roasted Veggies
Buffalo Fries
Meatball Sub
Bananas do Amor
Latin Tip Roast
Louisiana Creole Fries
Creole Catfish with Tabasco Aioli
Easy Baked Tilapia
Butter, Garlic, and Tomatoes Tilapia
Spicy Garlic Tilapia
Creamy Lemon Pepper Tilapia
Buttery Garlic and Lemon Tilapia
Golden Cauliflower Casserole
Cream of Carrot Casserole
Rustic Roasted Carrots and Yams
Fall-Time Casserole
Rice Pudding with Rutabaga
Ground Beef Rutabaga Dinner
Veggie Gratin
Yam Casserole
Mock Ramen Pot Pie
Ramen Toscano
Alternative Canadian Poutine
Moroccan Stuffing
Mushroom Cheese Tart
Pecorino Mushroom Casserole
Beaver County Casserole
Tampico Inspired Meal Pie
Cream Cheese and Corn Casserole
Sharp Cheesy Potato Casserole
Roasted German Style Chicken
Eastern European Meat Pastries
Easy Baked Pancakes
Beef Wellington
Rice Casserole
Veggie Salad
Shrimp with Feta and Tomatoes
Classical Lasagna
Honey Mustard and Curry Chicken
Butter Baked Scrambled Breakfast

Citation preview

Easy Casserole Cookbook Discover All Types of Delicious Meals with Easy Casserole Recipes

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

Table of Contents Texas Oven Roasted Squash 7 Easy Jalapeno Bites 8 Texas Spareribs 9 Creole Cauliflower 10 Korean Teriyaki 11 Green Bean Bake 12 Chipotle Cornbread 13 Roasted Veggies Lasagna 14 Roasted Italian Cheesy Veggies 15 Roasted Rutabaga and Rooty Veggies 16 Condensed Macaroni Bake 17 Classic Chicken and Broccoli Casserole 18 Chicken Parmigiana 19 Stuffed Peppers Casserole 20 Authentic Eggplant Parmesan 21 Greek Moussaka I 22 Authentic Meatball Sub 24

Karniyarik (Turkish Eggplants) 25 Cheesy Chicken Casserole 26 Creamy Beef Stew Casserole 27 Greek Moussaka II 28 Roasted Couscous 30 Rustic Style Brown Rice 31 Backroad Style Brown Rice 32 Easy Hawaiian Style Brown Rice 33 Rustic Chicken Breast 34 Romano Zucchini Boats 35 Roasted Cheddar Enchilada Rolls 36 Brown Feta and Roasted Veggies 37 Buffalo Potatoes and Chicken Fingers 38 Broccoli Bake I 39 Broccoli Bake II 40 Yam and Walnuts Casserole 41 Cream of Hash Browns Casserole 42 Buttery Celery and Carrots Casserole 43

Italian Style Eggplant 44 Spicy Brown Sugar Chicken 45 Roasted Mixed Veggies Salad 46 Baby Herbed Veggies Roast 47 Summer Roasted Veggies Spaghetti 48 Brown Feta and Roasted Veggies 49 Buffalo Fries 50 Meatball Sub 51 Bananas do Amor 52 Latin Tip Roast 53 Louisiana Creole Fries 54 Creole Catfish with Tabasco Aioli 55 Easy Baked Tilapia 56 Butter, Garlic, and Tomatoes Tilapia 57 Spicy Garlic Tilapia 58 Creamy Lemon Pepper Tilapia 59 Buttery Garlic and Lemon Tilapia 60 Golden Cauliflower Casserole 61

Cream of Carrot Casserole 62 Rustic Roasted Carrots and Yams 63 Fall-Time Casserole 64 Rice Pudding with Rutabaga 65 Ground Beef Rutabaga Dinner 66 Veggie Gratin 67 Yam Casserole 68 Mock Ramen Pot Pie 69 Ramen Toscano 70 Alternative Canadian Poutine 72 Moroccan Stuffing 73 Mushroom Cheese Tart 74 Pecorino Mushroom Casserole 75 Beaver County Casserole 76 Tampico Inspired Meal Pie 77 Cream Cheese and Corn Casserole 78 Sharp Cheesy Potato Casserole 79 Roasted German Style Chicken 80

Eastern European Meat Pastries 81 Easy Baked Pancakes 82 Beef Wellington 83 Rice Casserole 84 Veggie Salad 85 Shrimp with Feta and Tomatoes 86 Classical Lasagna 87 Honey Mustard and Curry Chicken 89 Butter Baked Scrambled Breakfast 90

Texas

Oven Roasted Squash

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 281 kcal Fat 15.8 g Carbohydrates 20g Protein 17 g Cholesterol 39 mg Sodium 298 mg

Ingredients 1 lb ground beef 1/4 C. olive oil, divided 4 zucchini, cut into 1/2-inch cubes 1 red bell pepper, diced 1 jalapeno pepper, seeded and diced 4 cloves garlic, minced 4 green onions, diced -- white and green parts separated salt and pepper to taste 3 tbsps tomato paste

4 tsps chili powder, or to taste 2 tsps ground cumin, or to taste 1 (15 oz.) can black beans, rinsed and drained 1 (15 oz.) can kidney beans, rinsed and drained 1 C. frozen corn, thawed 1/2 C. grated Parmesan cheese, divided 1/4 C. diced fresh cilantro

Directions 1. Get a mixing bowl: Stir in it the tuna, celery, dill relish, mayonnaise, onion, lemon Stir fry your beef until fully done, for 10 mins, then break it into pieces. 2. Now remove the meat from the pan. 3. Coat a casserole dish with 1 tsp of olive oil and then set your oven to 400 degrees before doing anything else. 4. Now add the rest of the oil to a pan and stir fry the following for 5 mins: green onions, zucchini, garlic, bell peppers, and jalapenos. 5. Top the veggies with some pepper and salt. Then add: cumin, tomato paste, and chili powder. 6. Let the contents gently boil for 60 secs then shut the heat. 7. Add to the mix: a quarter of a C. of parmesan, ground beef, corn, kidney beans, and black beans. 8. Pour the contents into the casserole dish and top everything with the rest of the parmesan. 9. Place a covering of foil on the dish and cook everything in the oven for 27 mins. 10. Now take off the foil and continue cooking for 5 more mins. 11. Before serving, add a topping of cilantro. Enjoy. Texas Oven Roasted Squash

7

EASY

Jalapeno Bites

Prep Time: 1 hr Total Time: 1 hr 20 mins Servings per Recipe: 20 Calories 189 kcal Fat 18.2 g Carbohydrates 2g Protein < 4.6 g Cholesterol 40 mg Sodium 256 mg

Ingredients 2 (12 oz.) packages ground beef sausage 2 (8 oz.) packages cream cheese, softened 30 jalapeno chili peppers, cut in half horizontally, seeds taken out

1 lb sliced turkey bacon, cut in half

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Stir fry your sausage until fully done then place them in a bowl with the cream cheese. 3. Fill your pieces of pepper with the sausage mix and then wrap bacon around each one. 4. Place the contents into a casserole dish and cook everything in the oven for 24 mins. Enjoy.

8

Easy Jalapeno Bites

Texas

Spareribs

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 8 Calories 30.9 g Fat 53.1g Carbohydrates 33.4 g Protein 127 mg Cholesterol 3316 mg Sodium 30.9 g

Ingredients 6 lbs beef spareribs, rinsed, and fat removed 1 1/2 C. white sugar 1/4 C. salt 2 1/2 tbsps ground black pepper 3 tbsps sweet paprika 1 tsp cayenne pepper, or to taste 2 tbsps garlic powder 5 tbsps pan drippings

1/2 C. diced onion 4 C. ketchup 3 C. hot water 4 tbsps brown sugar cayenne pepper to taste salt and pepper to taste 1 C. wood chips, soaked

Directions 1. Get a bowl, combine: garlic powder, sugar, 1 tsp cayenne, 1/4 C. salt, paprika, and black pepper. 2. Cover your ribs with this dry rub. 3. Now take two casserole dishes and divide the ribs between them. 4. Place some plastic wrap around the dishes and chill the contents in the fridge overnight. 5. Now set your oven to 275 degrees before doing anything else. 6. Cook the ribs for 4 hrs in the oven. 7. Take about 6 tbsps of rendered fat from the roasting, add it to a pot, and begin to stir fry your onions in it, until they are soft. 8. Now add the ketchup and cook everything for 5 mins. 9. Add in: pepper, water, salt, brown sugar, and cayenne. 10. Get everything boiling, place a lid on the pot, set the heat to a low level, and gently cook the mix for 60 mins. 11. Now get your grill hot and oil the grate. 12. Grill 2 racks of ribs for 25 mins at a time. 13. Then continue grilling the remaining meat. 14. When the ribs are done top them with the brown sugar coating. Enjoy. Texas Spareribs

9

CREOLE

Cauliflower

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 120 kcal Fat 7.1 g Carbohydrates 12.4g Protein 4.4 g Cholesterol 0 mg Sodium 2359 mg

Ingredients Cooking spray 1 large head cauliflower, cut into small florets 2 tbsps olive oil, or as needed 1 tbsp creole seasoning

1 tbsp garlic salt 1 tsp salt

Directions 1. Coat a casserole dish with nonstick spray then set your oven to 500 degrees before doing anything else. 2. Get a bowl, combine: garlic salt, olive oil, and creole spice. 3. Stir the mix until it is smooth then add in your cauliflower. 4. Toss the florets to cover them with the spices and oil then pour everything into the casserole dish. 5. Top the veggies with some salt then place a covering of foil around the dish. 6. Cook everything in the oven for 13 mins. 7. Take off the foil, flip the florets, and continue cooking the veggies for 16 more mins. 8. Enjoy.

10

Creole Cauliflower

Korean

Teriyaki

Prep Time: 15 mins Total Time: 3 hrs 15 mins Servings per Recipe: 5 Calories 388 kcal Fat 11.9 g Carbohydrates 41.5g Protein 27.7 g Cholesterol 67 mg Sodium 785 mg

Ingredients 1/4 C. soy sauce 1 C. water 1/3 C. maple syrup 3 tbsps dark sesame oil 2 cloves garlic, crushed 1 tbsp minced fresh ginger root 2 tsps ground black pepper

5 skinless, boneless chicken breast halves 1 C. brown rice 2 C. water 2 tbsps cornstarch

Directions 1. Get a bowl, combine: pepper, soy sauce, ginger, 1 C. of water, garlic, maple syrup, and sesame oil. 2. Reserve 1/3 of a C. of the mix and then add in your chicken. 3. Stir the chicken in the marinade and place a covering of plastic around the bowl. 4. Put everything in the fridge for 3 hrs. 5. Get your rice and 2 C. of water boiling. 6. Once it is boiling, set the heat to its lowest level, place a lid on the pot, and let the rice cook for 50 mins. 7. Coat a casserole dish with oil and then turn on your oven’s broiler before doing anything else. 8. Put your chicken pieces in the casserole dish and then begin to boil the associated marinade. 9. Add in some cornstarch and stir the mix while it is boiling and continue heating until it is thick. 10. At the same time cook your chicken for 9 mins each side under the broiler and baste the meat with the marinade. 11. Enjoy.

Korean Teriyaki

11

GREEN BEAN

Bake

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 10 Calories 215 Fat 16.4g Cholesterol 45mg Sodium 832mg Carbohydrates 9.5g Protein 7.8g

Ingredients 2 tbsp butter 2 tbsp all-purpose flour 3 (14½ oz.) cans French style green beans, drained ¼ C. onion, chopped 1 tsp white sugar 1 C. sour cream

2 C. cheddar cheese, shredded freshly 1 tbsp butter melted ½ C. buttery round crackers, crumbled

Directions 1. Set your oven to 350 degrees F. Lightly, grease a large casserole dish. 2. In a large skillet, melt 2 tablespoons of butter on medium heat. 3. Add flour, stirring continuously. 4. Cook for about 1 minute or till smooth. 5. Stir in green beans, onion, sugar and cream and remove from heat. 6. Now, place the beans mixture into prepared casserole dish. 7. Sprinkle with cheese evenly. 8. In a bowl, mix together melted butter and crackers. 9. Place the cracker mixture over cheese evenly. 10. Bake for about 30 minutes or till top becomes golden brown.

12

Green Bean Bake

Chipotle

Cornbread

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 439.7 Fat 28.3g Cholesterol 92.5mg Sodium 965.6mg Carbohydrates 36.1g Protein 14.6g

Ingredients 1 (16 oz.) cans creamed corn 1 egg, beaten 1/2 C. cornmeal 1/2 tsp garlic salt 1/4 C. salad oil 1/4 tsp baking powder

1 (4 oz.) cans diced green chilies 1/3 lb grated longhorn cheese, divided

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a casserole dish. 2. In a bowl, add all the ingredients except 2 handfuls of the cheese and mix till well combined. 3. Transfer the mixture into the prepared casserole dish and sprinkle with the remaining cheese. 4. Cook in the oven for about 40 minutes.

Chipotle Cornbread

13

ROASTED

Veggies Lasagna

Prep Time: 35 mins Total Time: 1 hr 20 mins Servings per Recipe: 10 Calories 410 kcal Fat 14.6 g Carbohydrates 48.4g Protein 22.2 g Cholesterol 38 mg Sodium 1184 mg

Ingredients Olive oil cooking spray 2 zucchini, sliced 2 green bell peppers, cut in 1-inch pieces 1 (8 oz) package sliced fresh mushrooms 1 onion, cut into 8 wedges 1 tbsp chopped fresh basil 1 clove garlic, pressed

1/2 tsp salt 1/4 tsp ground black pepper 12 lasagna noodles 2 (28 oz) jars pasta sauce 1 (16 oz) package shredded mozzarella cheese 1 C. freshly shredded Parmesan cheese

Directions 1. Before you do anything set the oven to 400 F. Grease a casserole dish. Place it aside. 2. Lay the zucchini, bell peppers, mushrooms, and onion wedges on the baking pan. Top them with the garlic and basil then grease them with a cooking spray. 3. Sprinkle some salt with pepper on top. Cook them in the oven for 24 min. 4. Cook the lasagna noodles according to the instructions on the package until they become dente. Remove them from the water and place them aside. 5. Place a heavy saucepan over medium heat. Add to it the pasta sauce and bring to a simmer. 6. Get a mixing bowl: Stir in it the parmesan and mozzarella cheese. Place it aside. 7. Spread 1/3 C. of pasta sauce in the greased casserole dish. Top it with 3 lasagna noodles, 1/4 C. of the roasted veggies, 1/4 of the sauce and 1/4 C. of the cheese mix. 8. Repeat the process to make another 3 layers with cheese on top. Cook the lasagna in the oven for 24 min then serve it warm. 9. Enjoy.

14

Roasted Veggies Lasagna

Roasted

Italian Cheesy Veggies

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 6 Calories 210 kcal Fat 8.6 g Carbohydrates 19.8g Protein 13.4 g Cholesterol 20 mg Sodium 415 mg

Ingredients 2 russet potatoes, peeled and cut into 1-inch pieces 2 carrots, pared and cut into 1/2-inch slices 1 tbsp olive oil 1 tsp dried basil 1 tsp dried oregano 1/4 tsp salt 1/4 tsp black pepper 1 large zucchini, cut into 1/2-inch pieces

1 large red bell pepper, cut into 1/2inch pieces 2 cloves garlic, minced 2 C. Shredded Reduced Fat 4 Cheese Italian Cheese Fresh basil sprigs

Directions 1. Before you do anything set the oven to 400 F. 2. Toss the carrot with potato, a drizzle of olive oil, basil, oregano, salt and pepper in a large baking casserole. 3. Cook the veggies in the oven for 22 min. Add the bell pepper with garlic and zucchini then stir them. Cook them for another 22 min. 4. Toss the roasted veggies with cheese and bake them for 3 min. Serve your cheese roasted veggies warm. 5. Enjoy.

Roasted Italian Cheesy Veggies

15

ROASTED

Rutabaga and Rooty Veggies

Prep Time: 40 mins Total Time: 1 hr 30 mins Servings per Recipe: 60 Calories 99 kcal Fat 4.8 g Carbohydrates 13.8g Protein 1.3 g Cholesterol 0 mg Sodium 67 mg

Ingredients 5 lb rutabaga, peeled and cut into 2x1/2 inch pieces 5 lb parsnips, peeled and cut into 2x1/2 inch pieces 5 lb carrots, peeled and cut into 2x1/2 inch pieces 3/4 tsp salt

1 1/4 C. vegetable oil 1/4 C. dried basil salt and ground black pepper to taste 1 1/4 C. chopped fresh parsley

Directions 1. Before you do anything set the oven to 425 F. 2. Place a large saucepan over medium high heat. Stir in it 1/4 tsp of salt with rutabaga then cover it with water. Cook them until they start boiling. 3. Lower the heat to medium and put on the lid. Cook it for 6 min. Remove the rutabaga from the water and place it aside to lose heat. Repeat the process with the carrot and parsnip. 4. Get a mixing bowl: Toss the veggies with basil, a pinch of salt and pepper. Pour the oil into a casserole dish and heat in the oven for 6 min. 5. Toss the veggies in the casserole with the hot oil. Cook them in the oven for 12 min while stirring them often. Serve your roasted veggies warm. 6. Enjoy.

16

Roasted Rutabaga and Rooty Veggies

Condensed

Macaroni Bake

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 667.2 Fat 34.4g Cholesterol 96.6mg Sodium 1533.9mg Carbohydrates 55.2g Protein 34.7g

Ingredients 2 C. uncooked elbow macaroni 3 C. cubed cooked chicken 1/2 C. cubed process American cheese 1 small onion, chopped 1/2 C. chopped celery 1/2 C. chopped green bell pepper 1 (8 oz) cans sliced water chestnuts, drained 1 (10 3/4 oz) cans condensed cream of mushroom soup, undiluted 1 (10 3/4 oz) cans condensed cream of chicken soup, undiluted

1 1/3 C. milk 1 (10 1/2 oz) cans chicken broth 1/4 C. butter, melted 2/3 C. crushed saltine 3/4 C. cashew halves

Directions 1. Before you do anything, preheat the oven to 350 F. Grease a casserole dish with some butter. 2. Lay in it the macaroni followed by the chicken on top, American cheese, onion, celery, bell pepper and chestnuts. 3. Get a large mixing bowl: Whisk in it the mushroom soup, chicken soup, milk, a pinch of salt and pepper. 4. Drizzle the mix all over the chestnut layer. 5. Get a mixing bowl: Mix in it the butter with crushed saltine. Sprinkle the mix on top. Place the casserole in the oven and cook it for 38 to 42 min. 6. Serve your macaroni casserole hot with some cashews on top. 7. Enjoy.

Condensed Macaroni Bake

17

CLASSIC

Chicken and Broccoli Casserole

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 591.1 Fat 39.8g Cholesterol 96.6mg Sodium 1660.0mg Carbohydrates 33.0g Protein 28.4g

Ingredients 2 (10 oz) packages frozen broccoli, steamed 2 C. cooked chicken 2 cans cream of chicken soup 1 C. mayonnaise 1 tsp lemon juice 1/2 C. shredded cheese

1 tbsp butter breadcrumbs

Directions 1. Before you do anything, preheat the oven to 300 F. Coat a casserole dish with some butter. 2. Place the broccoli in the casserole dish then top it with the chicken. 3. Get a mixing bowl: Whisk in it the mayonnaise with chicken soup, lemon juice, a pinch of salt and pepper. Pour the mix all over the broccoli and chicken mix. 4. Get a mixing bowl: Mix in some breadcrumbs with butter. Spread it all over them then top it with the shredded cheese. 5. Place the casserole in the oven for 48 min. Serve it hot. 6. Enjoy.

18

Classic Chicken and Broccoli Casserole

Chicken

Parmigiana

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 931.2 Fat 39.3g Cholesterol 333.0mg Sodium 1474.8mg Carbohydrates 76.0g Protein 63.8g

Ingredients 4 chicken breasts, pounded 2 C. flour 2 C. Italian seasoned breadcrumbs 4 eggs salt and pepper 2 (16 oz.) jars spaghetti sauce

1 C. Parmesan cheese 1 C. cheddar cheese

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else. Season the chicken breasts with the salt and pepper evenly. In 3 separate bowls, place the flour, beaten eggs and breadcrumbs respectively. Coat the chicken breasts with the flour, then dip in the eggs and finally, coat with the breadcrumbs. 5. Place a lightly greased skillet over heat until heated through. 6. Add the chicken and sear until browned completely. 7. Remove from the heat and arrange the breasts into a glass casserole dish. 8. With a piece of foil, cover the casserole dish and cook in the oven for about 30 minutes. 9. Meanwhile, in a pan, add the spaghetti sauce and cook until heated through. 10. Remove the casserole from oven and top with the spaghetti sauce evenly, followed by the both cheeses. 11. Enjoy hot..

Chicken Parmigiana

19

STUFFED

Peppers Casserole

Prep Time: 35 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 405.6 Fat 12.1g Cholesterol 51.0mg Sodium 97.4mg Carbohydrates 52.8g Protein 19.3g

Ingredients 4 big red peppers 10.5 minced beef 3.5g rice, cooked 1 big yellow onion 1 tbsp tomato concentrate 1 tsp dried mint 1 tsp coriander

1 pinch salt 1 pinch black pepper 1 tbsp lemon juice

Directions 1. Before you do anything, preheat the oven to 350 F. Grease a baking dish with some butter 2. Get a mixing bowl: Mix in it the rice with meat, onion, tomato concentrate, mint, lemon juice and spices to make the filling. 3. Slice off the top of the pepper. Discard the membrane and seeds. 4. Spoon the filling into the peppers and place them in a casserole dish. 5. Place them in the oven and let them cook for 32 min. Serve your stuffed peppers warm. 6. Enjoy.

20

Stuffed Peppers Casserole

Authentic

Eggplant Parmesan

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 10 Calories 487 kcal Fat 16 g Carbohydrates 62.1g Protein 24.2 g Cholesterol 73 mg Sodium 1663 mg

Ingredients 3 eggplant, peeled and thinly sliced 2 eggs, beaten 4 C. Italian seasoned bread crumbs 6 C. spaghetti sauce, divided 1 (16 oz.) package mozzarella cheese, shredded and divided

1/2 C. grated Parmesan cheese, divided 1/2 tsp dried basil

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Coat your pieces of eggplant with egg then with bread crumbs. 3. Now lay the veggies on a cookie sheet and cook them in the oven for 6 mins. Flip the eggplants and cook them for 6 more mins. 4. Coat the bottom of a casserole dish with pasta sauce then layer some of your eggplants in the dish. 5. Top the veggies with some parmesan and mozzarella then layer your eggplants, sauce, and cheese. 6. Continue this pattern until all the ingredients have been used up. 7. Finally coat the layer with some basil and cook everything in the oven for 40 mins. 8. Enjoy.

Authentic Eggplant Parmesan

21

GREEK

Moussaka I

Prep Time: 45 mins Total Time: 1 hr 45 mins Servings per Recipe: 8 Calories 567 kcal Fat 39.4 g Carbohydrates 29.1g Protein 23.6 g Cholesterol 123 mg Sodium 1017 mg

Ingredients 3 eggplants, peeled and cut into 1/2 inch thick slices salt 1/4 C. olive oil 1 tbsp butter 1 lb. lean ground beef salt to taste ground black pepper to taste 2 onions, chopped 1 clove garlic, minced 1/4 tsp ground cinnamon 1/4 tsp ground cloves 1/2 tsp fines herbs

2 tbsps dried parsley 1 (8 oz.) can tomato sauce 1/2 C. chicken broth 1 egg, beaten 4 C. milk 1/2 C. butter 6 tbsps all-purpose flour salt to taste ground white pepper, to taste 1 1/2 C. freshly grated Parmesan cheese 1/4 tsp ground cloves

Directions 1. On a working surface, layered with paper towels, lay out all your pieces of eggplant. 2. Top the eggplants with salt and let them sit for 40 mins. 3. Now sear the veggies in olive oil then place them on some new paper towels. 4. Top your beef with pepper and salt and then fry it in butter with the garlic and onions. 5. Once the beef is fully done add in: parsley, broth, cinnamon, tomato sauce, herbs, and cloves. 6. Let this all cook for 23 mins. 7. Let the mix cool off then add in the whisked eggs. 8. Get a casserole dish and coat it with nonstick spray then set your oven to 350 degrees before doing anything else. 9. Now get another pot and begin to heat your milk. 10. In a separate pan mix flour and butter together until smooth and set the heat to low. 22

Greek Moussaka I

11. Add in your milk slowly while stirring. 12. Continue heating and stirring until everything is thick. 13. Now add in the white pepper and some salt. 14. Place most of your eggplant in the dish and top the eggplants with: the veggies, the meat, half of your parmesan, more eggplant, and the rest of the cheese. 15. Cover everything with the milk sauce and then some cloves. 16. Cook the layers for 60 mins in the oven. 17. Then let the dish sit for 10 mins before serving. 18. Enjoy.

23

AUTHENTIC

Meatball Sub

Prep Time: 15 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 491 kcal Fat 21.4 g Carbohydrates 43.1g Protein 29.3 g Cholesterol 75 mg Sodium 1068 mg

Ingredients 1 1/2 lbs lean ground beef 1/3 C. Italian seasoned bread crumbs 1/2 small onion, diced 1 tsp salt 1/2 C. shredded mozzarella cheese, divided 1 tbsp cracked black pepper

1 tsp garlic powder 1/2 C. marinara sauce 3 hoagie rolls, split lengthwise

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: 1/2 of the mozzarella, beef, garlic powder, bread crumbs, pepper, onions, and salt. 3. Shape the mix into a large loaf then place it in a casserole dish. 4. Cook the meat in the oven for 55 mins then let it cool for 10 mins. 5. Cut the meat into slices then layer the pieces of meat on a roll. 6. Top everything with the marinara then add a topping of cheese. 7. Cover the sandwich with some foil and put everything in the oven for 20 more mins. 8. Let the sandwich cool for 20 mins then cut each one in half. 9. Enjoy.

24

Authentic Meatball Sub

Karniyarik

(Turkish Eggplants)

Prep Time: 15 mins Total Time: 2 hrs Servings per Recipe: 6 Calories 288.3 Fat 10.9g Cholesterol 44.4mg Sodium 188.5mg Carbohydrates 35.0g Protein 18.1g

Ingredients 6 thin and long medium-size eggplants Salt Sunflower oil, for frying 2 onions, chopped 14 oz ground beef or 14 oz lamb 1 tbsp tomato paste 2 large tomatoes

1 tsp ground cinnamon 1/2 tsp ground allspice Black pepper 1/3 C chopped flat leaf parsley 1 C tomato juice

Directions 1. Take of the eggplant caps while leaving the stems on then peel them by removing wide stripes leaving some of the skin in the process. 2. Fill a large bowl with water and 1 tbsp of salt then place in it the eggplants for 32 min. 3. Remove them from the water and pat them dry. 4. Place a large skillet over medium heat and heat some oil in it then cook it in the eggplants until they become slightly golden brown on each side. 5. Place another skillet over medium heat and heat 3 tbsp of oil in it. Add the onion and cook it for 4 min. 6. Stir in the meat and cook them for another 6 min. stir in the tomato paste with 1 chopped tomato, cinnamon, allspice, salt, pepper, and chopped parsley. 7. Cook them for 12 min over low heat while stirring all the time. 8. Before you do anything preheat the oven to 350 f. 9. Lay the browned eggplants in a greased casserole dish. 10. Use a sharp knife to make a slit in the belly of each eggplant without cutting completely then use a spoon to press it inside and make it hollow. 11. Spoon the meaty tomato mix into the slit of each eggplant then cut the remaining tomato into slices and places them on top. 12. Drizzle the tomato juice on top then place a piece of foil on top to cover them. 13. Cook the meaty eggplant casserole dish for 42 min then serve it warm. Enjoy. Karniyarik (Turkish Eggplants)

25

CHEESY

Chicken Casserole

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 6 Calories 397 kcal Fat 19.5 g Carbohydrates 9.4g Protein 43.7 g Cholesterol 113 mg Sodium 854 mg

Ingredients 2 tbsp olive oil, divided 1 1/2 lbs skinless, boneless chicken breast halves - cut into 1 inch cubes 1/2 (12 oz) jar roasted red bell peppers, drained 1 (14.5 oz) can diced tomatoes with juice

1 (6 oz) jar mushrooms, drained 1 onion, diced 1 tbsp minced garlic Salt and pepper to taste 1 (16 oz) package shredded mozzarella cheese

Directions 1. Before you do anything preheat the oven to 350 f. grease a casserole dish and place it aside. 2. Place a large pan over medium heat and heat 1 tbsp of oil in it. Brown it in the chicken breasts on all sides. 3. Get a food processor: place the jarred peppers in it and process them until they become smooth. 4. Pour it into the casserole dish with the browned chicken, roasted red peppers, tomatoes, mushrooms, onion, and garlic, a pinch of salt and pepper. 5. Stir them well then top them with 1 tbsp of olive oil and mozzarella cheese. Place the casserole in the oven and cook it for 32 min. serve it warm. 6. Enjoy.

26

Cheesy Chicken Casserole

Creamy

Beef Stew Casserole

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 728 kcal Fat 49.4 g Carbohydrates 44.3g Protein 27.8 g Cholesterol 145 mg Sodium 961 mg

Ingredients 5 tbsp olive oil 1 lb ground beef 1 tsp ground paprika 1 tsp ground cumin 1 tsp salt 1 tsp ground black pepper 4 potatoes, peeled and cut into 1/2-inch cubes

1 (6.5 oz) can tomato sauce 1 tbsp chopped summer savory (chubritsa) 1 egg, lightly beaten 2/3 C yogurt

Directions 1. Before you do anything preheat the oven to 325 f. 2. Place a large pan over medium heat and heat the oil in it. Add the beef and brown it for 6 to 7 min. stir in the paprika, cumin, salt, and pepper with potato. Cook them for 4 min. 3. Add the tomato sauce, summer savory and some water to cover them. Lower the heat and let them cook for 16 min. 4. Grease a glass baking dish and pour the beef mix into it. Whisk the yogurt with egg in a mixing bowl. Pour the mix all over the beef mix and spread it gently. 5. Place the beef casserole in the oven for 38 min then serve it warm. 6. Enjoy.

Creamy Beef Stew Casserole

27

GREEK

II (Vegetarian Approved)

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 7 Calories 567 kcal Fat 39.4 g Carbohydrates 29.1g Protein 23.6 g Cholesterol 123 mg Sodium 1017 mg

Ingredients 1 eggplant, thinly sliced 1 tbsp olive oil, or more as needed 1 large zucchini, thinly sliced 2 potatoes, thinly sliced 1 onion, sliced 1 clove garlic, chopped 1 tbsp white vinegar 1 (14.5 oz.) can whole peeled tomatoes, chopped 1/2 (14.5 oz.) can lentils, drained with liquid reserved 1 tsp dried oregano 2 tbsps chopped fresh parsley

salt and ground black pepper to taste 1 C. crumbled feta cheese 1 1/2 tbsps butter 2 tbsps all-purpose flour 1 1/4 C. milk ground black pepper to taste 1 pinch ground allspice 1 egg, beaten 1/4 C. grated Parmesan cheese

Directions 1. Get a bowl and add in your eggplants. Coat them with salt and let them sit for 40 mins. 2. Now drain the resulting liquids and dry the eggplants with some paper towel. 3. Set your oven to 375 degrees before doing anything else. 4. Sear your zucchini and eggplants in oil for 4 mins per side. Then place the zucchini to the side on some paper towels. 5. Now begin to stir fry your potatoes in the same pot for 6 mins then flip them and cook it all for 6 more mins. Place these to the side as well. 6. Add in some more oil if needed and then start to stir fry your garlic and onions for 8 mins. Add the vinegar and get everything boiling. 7. Once it is all boiling, set the heat to low, and cook the mix until everything is thick. 8. Now add in: parsley, tomatoes, oregano, lentils, and half of the lentil juice. 9. Place a lid on the pot and cook the contents for 17 mins with the same level of low heat. 10. Get a casserole dish and add in 1/3 of the zucchini then the same amount of 28

Greek Moussaka II

eggplant, then half of the following on top: feta, onions, and potatoes. 11. Top everything with the tomato mix and then continue the layering. 12. Once all of the ingredients have been used. Cooked the dish in the oven for 30 mins. 13. Get the following boiling: milk, butter, and flour. 14. Stir the contents as it begins to boil and once the mix is sauce like add in the allspice and pepper. 15. Let the contents cool a bit then add in whisked eggs. 16. Top the casserole with the egg mix and some parmesan and cook everything for 30 more mins. 17. Enjoy.

29

ROASTED

Couscous

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 132.9 Fat 2.9 g Cholesterol 8.8 mg Sodium 223.4 mg Carbohydrates 19.4 g Protein 7.2 g

Ingredients 14 oz. reduced-sodium fat-free chicken broth 3/4 C. uncooked couscous 2 C. sliced yellow squash 1/2 C. sliced green onion 2 tbsp. chopped fresh basil 1 tbsp. chopped fresh oregano

1 garlic clove, minced 1/4 C. shredded Fontina cheese 1/4 C. grated parmesan cheese 1/4 C. egg substitute 1/4 tsp. salt 1/4 tsp. pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Before you do anything, preheat the oven to 400 F. Place a pot over medium heat. Heat in it 1 C. of broth until it starts boiling. Stir in the couscous and put on the lid. Turn off the heat and let it sit for 6 min. Stir in it with a fork and place it aside. Place a large pan over high heat. Coat it with a cooking spray. Cook in it the squash, onions, basil, oregano, and garlic for 3 to 4 min while stirring. Get a mixing bowl: Mix in it the fontina and parmesan cheese. Get a large mixing bowl: Mix in it the cooked veggies with couscous and half the cheese mixture. 9. Add the rest of the broth, egg substitute, salt, and pepper. Combine them well. 10. Pour the mixture into a greased baking dish. Cook it in the oven for 26 to 36 min. 11. Allow your couscous casserole to cool down fwor a while then serve it warm. 12. Enjoy.

30

Roasted Couscous

Rustic Style

Brown Rice

Prep Time: 10 mins Total Time: 1 hr 25 mins Servings per Recipe: 10 Calories 190 kcal Fat 10.6 g Carbohydrates 20.1g Protein 4.5 g Cholesterol 10 mg Sodium 327 mg

Ingredients Cooking spray 2 1/2 C. chicken broth 1 1/2 C. brown and wild rice mix 3 tbsps butter 1 C. slivered almonds 2 tbsps dried parsley

1 C. sweetened dried cranberries 1/4 tsp salt 1/4 tsp ground black pepper

Directions 1. Coat a casserole dish with nonstick spray and then set your oven to 375 degrees. 2. Add your rice to the casserole dish then top with broth which was previously boiling. 3. Place a wrapping of foil around the dish and cook everything in the oven for 60 mins. 4. Stir fry your almonds in butter for 6 mins then add in some parsley and cook for 4 more mins. 5. Get a bowl, combine: pepper, baked rice, salt, almond mix, and berries together then plate the mix for serving. 6. Enjoy.

Rustic Style Brown Rice

31

BACKROAD STYLE

Brown Rice

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 15 Calories 170 kcal Fat 9.1 g Carbohydrates 18.7g Protein 4.5 g Cholesterol 17 mg Sodium 283 mg

Ingredients Cooking spray 1/2 C. butter 1 C. uncooked wild rice 3/4 C. uncooked brown rice 6 green onions, chopped 1 (8 oz.) package sliced mushrooms 1 (2.25 oz.) package slivered almonds

1 (10.5 oz.) can condensed French onion soup 1 (10.5 oz.) can beef consommé

Directions 1. Coat a casserole dish with nonstick spray and then set your oven to 350 degrees before doing anything else. 2. Toast your brown & wild rice in butter for 7 mins then add in the onions and cook for 4 more mins before adding the almonds, consommé, soup, and mushrooms. 3. Pour everything into your casserole dish and place a covering of foil around it. Cook the contents it in the oven for 75 mins. 4. Then stir everything. Enjoy.

32

Backroad Style Brown Rice

Easy

Hawaiian Style Brown Rice

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 6 Calories 352 kcal Fat 9.7 g Carbohydrates 46.8g Protein 21.5 g Cholesterol 102 mg Sodium 1033 mg

Ingredients 2 C. Minute(R) Brown Rice, uncooked 1 (20 oz.) can crushed pineapple, divided 1 (20 oz.) package ground turkey or chicken 3/4 C. green onions, thinly sliced, divided 1/2 C. teriyaki sauce, divided 1 egg, lightly beaten

1 tsp ground ginger 1/2 tsp ground allspice 2 tbsps orange marmalade

Directions 1. Cook the rice in line with its associated directions then set your oven to 350 degrees before doing anything else. 2. Separate half a C. of pineapple juice for later. 3. Get a bowl, combine: allspice, ground meat, ginger, rice, half of the teriyaki, half of the pineapple, and half of the onions. 4. Shape the mix into balls. 5. Then layer them in a casserole dish coated with nonstick spray and cook everything in the oven for 27 mins. 6. Meanwhile simmer the following remaining ingredients for 5 mins: orange marmalade, pineapple and juice, onions, and teriyaki. 7. When the meatballs are done top with the sauce. 8. Enjoy.

Easy Hawaiian Style Brown Rice

33

RUSTIC

Chicken Breast

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 677 kcal Fat 39.4 g Carbohydrates 27.6g Protein 53.4 g Cholesterol 1172 mg Sodium 1695 mg

Ingredients 1/2 pound turkey bacon 4 skinless, boneless chicken breast halves 1 tbsp butter 20 oz. fresh green beans, washed and trimmed 1 10.75 oz. can condensed cream of Cheddar cheese soup

1 pinch ground cayenne pepper 1/2 C. seasoned dry bread crumbs 2 C. shredded Cheddar cheese

Directions 1. Get your bacon frying until it is fully done then break it into pieces. Add the butter to the same pan and begin to stir fry your chicken for 11 mins then flip the pieces and fry for 11 more mins until the chicken is completely done is slightly crispy. 2. Get your green beans boiling in a larger pot for 7 mins, then drain the liquid and get your oven's broiler hot. 3. Place your beans in a casserole dish then layer your chicken over the beans. Now pour in your soup and top everything with cheddar, bacon, and bread crumbs. 4. Cook the casserole under the broiler for 10 mins watching closely to avoid burning, turn / re-position the dish under the broiler if you notice it cooking unevenly. 5. Enjoy.

34

Rustic Chicken Breast

Romano

Zucchini Boats

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 368.9 Fat 26.4g Cholesterol 61.8mg Sodium 1370.2mg Carbohydrates 11.4g Protein 23.0g

Ingredients 4 zucchini, cut lengthwise and hollowed out. Chop up the hollowed out portion 1/2 lb. Italian chicken sausage 1/2 C. Romano cheese 2 tbsp pine nuts

2 tbsp sun-dried tomatoes 1/2 tsp salt

Directions 1. Before you do anything, preheat the oven to 425 F. 2. Place a pan over medium heat. Brown in it the sausages until it becomes crumbled for 5 to 6 min. 3. Stir in the chopped zucchini and cook them for 3 min. 4. Turn off the heat and mix in the cheese, pinenuts, and sundried tomatoes to make the filling. 5. Season the hollowed zucchinis with some salt. Spoon the filling into them then place them in a casserole dish. 6. Place the casserole in the oven and let it cook for 22 min. 7. Serve your stuffed zucchini casserole warm. 8. Enjoy.

Romano Zucchini Boats

35

ROASTED

Cheddar Enchilada Rolls

Prep Time: 40 mins Total Time: 1 hr 50 mins Servings per Recipe: 12 Calories 390 kcal Fat 23.9 g Carbohydrates 35.9g Protein 10.8 g Cholesterol 54 mg Sodium 210 mg

Ingredients 1 head broccoli, cut into florets 8 oz whole button mushrooms 3 small zucchini, chopped 2 C. chopped carrots 1/4 C. olive oil salt and pepper to taste 3 C. water 1 C. milk 1/4 C. butter

1 (7.6 oz) package instant mashed potato flakes 1 (12 oz) package corn tortillas 3 C. enchilada sauce 8 oz shredded Cheddar cheese

Directions 1. Before you do anything set the oven to 425 F. Grease a baking pan. 2. Get a large bowl: Toss in it the broccoli, mushrooms, zucchini, and carrots, olive oil, some salt and pepper. Transfer the mix to the baking pan. Cook them for 38 min. 3. Lower the oven heat 350 F. 4. Place a large pot over medium high heat. Stir in it the butter with water and milk. Cook them until they start boiling. Turn off the heat. 5. Stir in the mashed potato flakes. Allow the mix to rest for 3 min. Stir the mix with a fork until it becomes smooth. Fold in the roasted veggies. 6. Place a large pan over medium heat. Heat in it the tortillas. Spread 2 C. of the sauce in a greased casserole. 7. Spoon 1/3 C. or slightly more of the creamy roasted veggies mix into the middle of each tortilla. Top them with 1 1/2 tbsp of cheese and roll them. 8. Place the open side of the rolls facing down in the casserole. pour on them the remaining sauce and sprinkle the cheese on top. 9. Cook the enchilada for 28 min then serve it warm. 10. Enjoy.

36

Roasted Cheddar Enchilada Rolls

Brown Feta

and Roasted Veggies

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 122.3 Fat 5.2g Cholesterol 4.3mg Sodium 69.9mg Carbohydrates 16.0g Protein 6.9g

Ingredients 20 oz mushrooms, whole and drained 1 large red pepper, cored and coarsely chopped 1 large yellow pepper, cored and coarsely chopped 1 zucchini, cut into large chunks 1 small red onion, coarsely chopped 4 garlic cloves, sliced

1 tbsp olive oil 1 tbsp balsamic vinegar 1 tsp brown sugar 1 tsp dried basil 1 tsp dried oregano 2 tbsp feta, crumbled

Directions 1. Before you do anything set the oven to 375 F. Grease a casserole dish. 2. Toss the peppers with zucchini, garlic, onion and mushroom in the casserole dish. 3. Get a small bowl: Whisk in it the rest of the ingredients except for the cheese. Pour the mix all over the veggies. Roasted the veggies for 22 min. 4. Top the veggies casserole with feta cheese then serve it. 5. Enjoy.

Brown Feta and Roasted Veggies

37

BUFFALO

Potatoes and Chicken Fingers

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 649.3 Cholesterol 190.6mg Sodium 989.3mg Carbohydrates 31.0g Protein 55.5g

Ingredients 4 baking potatoes, scrubbed 3 tbsps extra virgin olive oil salt & freshly ground black pepper 1/4-1/2 C. milk 1/2 C. blue cheese, crumbles 5 scallions, chopped salt & freshly ground black pepper 2 lbs chicken tenders, cut into bite-size pieces

3 large garlic cloves, chopped 1/4-1/2 C. hot sauce 4 tbsps butter carrot sticks celery rib sour cream, garnish

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Layer your potatoes into a casserole dish and top them with some olive oil and perforate each one with a fork. 3. Now top everything with some salt and cook the potatoes in the oven for 45 mins. 4. Now slice the potatoes in half and once they have cooled a bit remove the insides but try to keep the shape of the potato intact. 5. Combine the insides slowly with milk and mash everything together. Add in some pepper, salt, the scallions and the blue cheese. Combine the mix evenly. 6. Fill your potato shells with the mashed potatoes then place the filled potato skins into the oven for 7 mins. 7. At the same time begin to fry your chicken after coating the pieces with pepper and salt, in 3 tbsps of oil, with the garlic as well. 8. Let the chicken cook for 7 mins while stirring. 9. Shut the heat combine the chicken with the butter and hot sauce. Stir everything to evenly coat the meat. 10. Serve your potatoes with some of the chicken and top each serving with some sour cream. 11. Place your celery and carrots on the side as well for a garnish. Enjoy. 38

Buffalo Potatoes and Chicken Fingers

Broccoli

Bake I (Red Onions and Sage)

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 97 kcal Fat 7.1 g Carbohydrates 7.3g Protein 2.6 g Cholesterol 0 mg Sodium 546 mg

Ingredients 1 (12 oz.) bag broccoli florets 1/2 red onion, sliced 8 fresh sage leaves, torn 2 tbsps extra-virgin olive oil 1/2 tsp salt

1/2 tsp garlic salt 1/4 tsp ground black pepper

Directions 1. Cover a casserole dish or sheet for baking with foil and then set your oven to 400 degrees before doing anything else. 2. Layer your broccoli evenly throughout the dish and top with sage leaves and onions. Garnish all the veggies with olive oil and then black pepper, regular salt, and garlic salt. 3. Cook the veggies in the oven for 27 mins until slightly browned and crunchy. 4. Enjoy.

Broccoli Bake I

39

BROCCOLI

Bake II (Broccoli, Creamy Mushrooms, and Cheddar)

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 387 kcal Fat 34.1 g Carbohydrates 9.5g Protein 11.3 g Cholesterol 63 mg Sodium 619 mg

Ingredients 1 (10.75 oz.) can condensed cream of mushroom soup 1 C. mayonnaise 1 egg, beaten 1/4 C. finely chopped onion 3 (10 oz.) packages frozen chopped broccoli

8 oz. shredded sharp Cheddar cheese salt to taste ground black pepper to taste 2 pinches paprika

Directions 1. Coat a casserole dish with butter or oil and then set your oven to 350 degrees before doing anything else. 2. Get a bowl, mix: onions, soup, eggs, and mayo. Combine in your broccoli with the mix and stir to coat the florets. 3. Add your cheese and layer the contents evenly throughout your casserole dish. Top with salt, paprika, and pepper. 4. Cook in the oven for 50 mins. 5. Enjoy after letting the casserole sit for 10 mins.

40

Broccoli Bake II

Yam

and Walnuts Casserole

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 8 Calories 383 kcal Carbohydrates 49.9 g Cholesterol 82 mg Fat 19 g Protein 5.2 g Sodium 194 mg

Ingredients 1 (29 oz.) can yams, drained and mashed 1/4 C. melted butter 1/2 C. white sugar 1/2 C. evaporated milk 2 eggs, beaten 1/2 tsp allspice 1/2 tsp ground cinnamon 1 tsp vanilla extract

1/4 C. butter, softened 1/2 C. brown sugar 1/2 C. chopped walnuts 1 C. sugar frosted corn flake cereal

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Spread a mixture of butter, brown sugar, frosted cereal and walnuts over a mixture of yams, allspice, melted butter, eggs, white sugar, evaporated milk, cinnamon and vanilla extract in the casserole dish. 3. Bake in the preheated oven for about 35 minutes. 4. Serve.

Yam and Walnuts Casserole

41

CREAM

of Hash Browns Casserole

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 10 Calories 272 kcal Carbohydrates 24 g Cholesterol 38 mg Fat 22.2 g Protein 7.3 g Sodium 544 mg

Ingredients 2 (10.75 oz.) can condensed cream of mushroom soup 1 1/2 C. sour cream 2 tbsps butter, softened 2 tbsps dried minced onion flakes ground black pepper to taste 1 (2 lb) package frozen shredded hash brown potatoes, thawed

4 oz. extra sharp Cheddar cheese, shredded 1/2 C. mashed cornflakes cereal

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Combine soup, sour cream, half of your cheese, butter, hash browns, dried onion flakes, and pepper in a bowl very thoroughly before pouring it into a baking dish. 3. Bake in the preheated oven for about 45 minutes. 4. Serve.

42

Cream of Hash Browns Casserole

Buttery

Celery and Carrots Casserole

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 331 kcal Carbohydrates 23.1 g Cholesterol 61 mg Fat 24.6 g Protein 6g Sodium 909 mg

Ingredients 5 C. sliced carrots 3 tbsps butter 1 onion, chopped 1 (10.75 oz.) can condensed cream of celery soup salt and pepper to taste

1/2 C. cubed processed cheese 2 C. seasoned croutons 1/3 C. melted butter

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Cook carrots in boiling water for 8 minutes before draining. 3. Now cook onions in hot butter for a few minutes and then add soup, cheese, pepper, salt and cooked carrots before transferring all this to the baking dish. 4. Spread croutons coated with melted butter over the mixture. 5. Bake in the preheated oven for about 30 minutes. 6. Serve.

Buttery Celery and Carrots Casserole

43

ITALIAN STYLE

Eggplant

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 6 Calories 389 kcal Fat 30.6 g Carbohydrates 14.4g Protein 14.5 g Cholesterol 41 mg Sodium 680 mg

Ingredients 1/2 C. Italian-seasoned bread crumbs 1/4 C. grated Parmesan cheese 1 pinch red pepper flakes, or to taste 1 eggplant - trimmed, peeled, and sliced 1/2-inch thick 1/2 C. olive oil 1 (6 oz.) can tomato paste 1 1/2 (6 oz.) cans water 1/4 tsp dried basil 1/4 tsp dried oregano 1/4 tsp dried parsley

1 clove garlic, crushed 1 tsp brown sugar sea salt and ground black pepper to taste 1 (8 oz.) package fresh mozzarella cheese, sliced 3/4 C. grated Parmesan cheese

Directions 1. Coat a casserole dish with nonstick spray or oil and then set your oven to 425 degrees before doing anything else. 2. Get a bowl, combine: pepper flakes, bread crumbs, and parmesan (1/4 C.). 3. Coat your eggplant pieces with olive oil and dip them into the bread crump mix. 4. Layer all your eggplants into the greased casserole dish. 5. Cook everything in the oven for 14 mins and then lower the heat to 375 and remove the dish from the oven. 6. Lightly boil the following in a large pot: basil, oregano, pepper, parsley, salt, brown sugar, garlic, water, and tomato paste. 7. Cover the eggplants with the tomato mixture and then add a final layer of parmesan (3/4 C.) and mozzarella. 8. Cook the contents in the oven for 17 mins. 9. Let the dish sit for 10 mins. 10. Enjoy over pasta.

44

Italian Style Eggplant

Spicy

Brown Sugar Chicken

Prep Time: 20 mins Total Time: 5 hrs Servings per Recipe: 8 Calories 352 kcal Fat 19 g Carbohydrates 13.8g Protein 29.1 g Cholesterol 106 mg Sodium 765 mg

Ingredients 8 large bone-in, skin-on chicken thighs 1/2 C. Dijon mustard 1/4 C. packed brown sugar 1/4 C. red vinegar 1 tsp dry mustard powder 1 tsp salt 1 tsp freshly ground black pepper 1/2 tsp ground dried chipotle pepper

1 pinch cayenne pepper, or to taste 4 cloves garlic, minced 1 onion, sliced into rings 2 tsps vegetable oil, or as needed

Directions 1. Get a bowl, combine: cayenne, Dijon, chipotle, vinegar, black pepper, mustard powder, and salt. 2. Take your chicken and cut some incisions in them (at least 2). Then place everything in the bowl. 3. Place a covering of plastic around the bowl, and put everything in the fridge for 5 to 8 hrs. 4. Cover a casserole dish with foil and then set your oven to 450 degrees before doing anything else. 5. Pour your onions around the dish and then layer the chicken on top. 6. Coat everything with some veggies and top the contents with some cayenne and salt. 7. Cook everything in the oven for 50 mins. 8. Then plate the chicken. 9. Now boil the drippings for 5 mins while stirring. 10. Finally top the chicken and onions with the sauce. 11. Enjoy.

Spicy Brown Sugar Chicken

45

ROASTED

Mixed Veggies Salad

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 143 kcal Fat 4.9 g Carbohydrates 20.8g Protein 2.8 g Cholesterol 0 mg Sodium 95 mg

Ingredients 1 C. diced, raw beet 4 carrots, diced 1 onion, diced 2 C. diced potatoes 4 cloves garlic, minced 1/4 C. canned garbanzo beans (chickpeas), drained 2 tbsp olive oil

1 tbsp dried thyme leaves salt and pepper to taste 1/3 C. beef broth 1 C. torn beet greens

Directions 1. Before you do anything set the oven to 400 F. Grease a casserole dish. 2. Toss in it the beet, carrot, onion, potatoes, garlic, and garbanzo beans. Add the olive oil with thyme, a pinch of salt and pepper. Stir them well. 3. Cook the veggies in the oven for 32 while stirring them halfway through time. Add the broth and stir it. Cook the veggies again for 17 min. 4. Adjust the seasoning of your roasted veggies then serve them warm. Enjoy.

46

Roasted Mixed Veggies Salad

Baby

Herbed Veggies Roast

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 7 Calories 171 kcal Fat 8g Carbohydrates 23.4g Protein 2.9 g Cholesterol 0 mg Sodium 16 mg

Ingredients 1 1/2 lb new potatoes, quartered 1/2 C. baby carrots 1 small onion, cut into wedges 1/4 C. olive oil 3 tbsp lemon juice 3 cloves garlic, minced 1 tbsp chopped fresh rosemary 1 tbsp dried oregano

salt and pepper to taste 1/2 small eggplant, quartered and cut into 1/2-inch st 1 red bell pepper, cut into 1/2-inch wide strips

Directions 1. Before you do anything set the oven to 450 F. 2. Place the onion with carrot and potato in a casserole dish. Get a mixing bowl: Add the olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper. Mix them well. 3. Drizzle the mix all over the veggies and toss them. Cook them in the oven for 22 min. Add the bell pepper with eggplant and stir them. 4. Roast the veggies again for 17 min. Serve your roast hot. 5. Enjoy.

Baby Herbed Veggies Roast

47

SUMMER

Roasted Veggies Spaghetti

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 8 Calories 230 kcal Fat 3.4 g Carbohydrates 49.5g Protein 5g Cholesterol 6 mg Sodium 148 mg

Ingredients cooking spray 1 large spaghetti squash, halved and seeded 1 acorn squash, halved and seeded 1 large sweet potato 3 C. baby carrots 1 onion, diced 1/4 C. honey

1 tsp ground cinnamon 1 pinch salt 1 pinch ground black pepper 1/3 C. shredded Cheddar cheese

Directions 1. Before you do anything set the oven to 400 F. Grease a baking pan. 2. Slice the squash in half and place it on the baking with the cut up side facing down. Place next to it the sweet potato. Cook them for 47 min. 3. Lower the oven heat to 350 F. Grease a baking casserole. 4. Scrap the spaghetti with a fork and lay it on in the greased casserole. 5. Get a large bowl: Chop the sweet potato into 1 inch pieces and place them in it with the remaining chunks from the spaghetti squash, carrot, onion, honey, cinnamon, a pinch of salt and pepper. 6. Toss the mix and lay them over the spaghetti casserole and top them with the shredded cheese. Cook the spaghetti casserole in the oven for 47 min. 7. Serve your spaghetti casserole warm. 8. Enjoy.

48

Summer Roasted Veggies Spaghetti

Brown Feta

and Roasted Veggies

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 122.3 Fat 5.2g Cholesterol 4.3mg Sodium 69.9mg Carbohydrates 16.0g Protein 6.9g

Ingredients 20 oz mushrooms, whole and drained 1 large red pepper, cored and coarsely chopped 1 large yellow pepper, cored and coarsely chopped 1 zucchini, cut into large chunks 1 small red onion, coarsely chopped 4 garlic cloves, sliced

1 tbsp olive oil 1 tbsp balsamic vinegar 1 tsp brown sugar 1 tsp dried basil 1 tsp dried oregano 2 tbsp feta, crumbled

Directions 1. Before you do anything set the oven to 375 F. Grease a casserole dish. 2. Toss the peppers with zucchini, garlic, onion and mushroom in the casserole dish. 3. Get a small bowl: Whisk in it the rest of the ingredients except for the cheese. Pour the mix all over the veggies. Roasted the veggies for 22 min. 4. Top the veggies casserole with feta cheese then serve it. 5. Enjoy.

Brown Feta and Roasted Veggies

49

BUFFALO

Fries

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 526 kcal Fat 26.6 g Carbohydrates 66.1g Protein 8.1 g Cholesterol 35 mg Sodium 1765 mg

Ingredients cooking spray 4 large potatoes, sliced into wedges 2 tbsps olive oil, or to taste salt and ground black pepper to taste 1 C. Buffalo-style hot pepper sauce

1/4 C. melted butter, or to taste 1/4 C. ranch salad dressing, or to taste

Directions 1. Coat a casserole dish with nonstick spray then set your oven to 400 degrees before doing anything else. 2. Layer your potatoes into the dish and top them with some pepper, salt, and the olive oil. 3. Cook the spuds in the oven for 35 mins then get a bowl and combine the melted butter and hot sauce. 4. Stir the mix until it is smooth then add your potatoes to the mix. 5. Stir everything to evenly coat the wedges then place the potatoes back into the dish. 6. Top the potatoes with the ranch dressing. 7. Enjoy.

50

Buffalo Fries

Meatball Sub

Prep Time: 15 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 491 kcal Fat 21.4 g Carbohydrates 43.1g Protein 29.3 g Cholesterol 75 mg Sodium 1068 mg

Ingredients 1 1/2 lbs lean ground beef 1/3 C. Italian seasoned bread crumbs 1/2 small onion, diced 1 tsp salt 1/2 C. shredded mozzarella cheese, divided

1 tbsp cracked black pepper 1 tsp garlic powder 1/2 C. marinara sauce 3 hoagie rolls, split lengthwise

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: 1/2 of the mozzarella, beef, garlic powder, bread crumbs, pepper, onions, and salt. 3. Shape the mix into a large loaf then place it in a casserole dish. 4. Cook the meat in the oven for 55 mins then let it cool for 10 mins. 5. Cut the meat into slices then layer the pieces of meat on a roll. 6. Top everything with the marinara then add a topping of cheese. 7. Cover the sandwich with some foil and put everything in the oven for 20 more mins. 8. Let the sandwich cool for 20 mins then cut each one in half. 9. Enjoy.

Meatball Sub

51

BANANAS

do Amor

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 135.9 Fat 4.1g Cholesterol 5.0mg Sodium 54.3mg Carbohydrates 25.9g Protein 0.9g

Ingredients 6 medium bananas, halved lengthwise 1/2 C. fresh orange juice 1 tbsp fresh lemon juice 1/2 C. white sugar

1/8 tsp salt 2 tbsp butter 1 C. flaked coconut

Directions 1. Before you do anything preheat the oven to 400 F. Grease casserole dish with some butter. 2. Lay the banana slices in the greased dish and place it aside. 3. Get a mixing bowl: Whisk in it the orange juice, lemon juice, sugar and salt. Drizzle the mix all over the banana slices. 4. Place the dish in the oven and cook it for 16 min. Garnish your banana pan with coconut flakes then serve it with some ice cream. 5. Enjoy.

52

Bananas do Amor

Latin

Prep Time: 10 mins

Tip Roast

Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 32.5 Fat 0.7g Cholesterol 0.0mg Sodium 471.4mg Carbohydrates 5.6g Protein 0.9g

Ingredients 1 1/2-2 lbs sirloin tip roast 1/2 tsp garlic powder 2 onions, sliced 1/2 C. beef broth 1/2 C. strong black coffee 1 tsp salt 1/4 tsp oregano 1/4 tsp rosemary

1/4 tsp pepper 2 tbsp flour 1 tsp margarine

Directions 1. Before you do anything preheat the oven to 350 F. 2. Slice the sirloin into small pieces. Toss them in a casserole dish with the garlic powder, onions, liquids and seasonings. 3. Cook it in the oven for 60 min. Once the time is up, serve your sirloin gravy with some noodles. 4. Enjoy.

Latin Tip Roast

53

LOUISIANA

Creole Fries

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 369 kcal Fat 9.4 g Carbohydrates 65.5g Protein 7.7 g Cholesterol 0 mg Sodium 399 mg

Ingredients 1/4 C. olive oil 1 tsp garlic powder 1 tsp onion powder 1 tsp chili powder 1 tsp Cajun/Creole seasoning

1 tsp sea salt 6 large baking potatoes, sliced into thin wedges

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Get a bowl, combine: sea salt, olive oil, Cajun/creole spice, garlic powder, chili powder, and onion powder. Stir the spice together evenly then combine in the potatoes. 3. Toss everything together evenly then layer it all in a casserole dish spaced out evenly. 4. Cook the fries in the oven for about 30 to 37 mins then flip the potatoes and continue bake them for 8 more mins. 5. Enjoy.

54

Louisiana Creole Fries

Creole

Catfish with Tabasco Aioli

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 535.2 Fat 40.6g Cholesterol 135.7mg Sodium 594.0mg Carbohydrates 14.6g Protein 27.5g

Ingredients 6 catfish fillets 1/2-1 tsp salt 1 tsp lemon pepper seasoning 1/4 tsp cayenne pepper 2 tbsp oil 12 tbsp melted butter, divided 1 C. breadcrumb 4 tbsp lemon juice, divided Tabasco Sauce 2 tbsp parsley, minced

2 -4 dashes Tabasco sauce 2 tsp Worcestershire sauce 1 pinch ground cayenne pepper 1/4 C. chopped green onion 1 tsp dill, chopped parsley lemon slice

Directions 1. To make the catfish casserole: 2. Before you do anything, preheat the oven to 400 F. 3. Sprinkle the lemon pepper, cayenne, a pinch of salt and pepper all over the fish fillets. 4. Grease a baking pan with oil. Lay in it the fish fillets. Drizzle over them 4 tbsp of butter. 5. Top them with the breadcrumbs and 2 tbsp of lemon juice. Place the pan in the oven. 6. Let them cook for 16 to 19 min. 7. To make the aioli sauce: 8. Place a small saucepan over medium heat. 9. Stir in it the rest of the butter with lemon juice, tabasco sauce, Worcestershire sauce, green onion, cayenne, dill, minced parsley and salt. 10. Cook them for 6 min. 11. Place the fish fillets on serving plates. Drizzle the sauce all over them. 12. Garnish them with lemon slices and parsley. Serve them right away. 13. Enjoy. Creole Catfish with Tabasco Aioli

55

EASY

Baked Tilapia

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 357 kcal Fat 12.8 g Carbohydrates 17.8g Protein 39.8 g Cholesterol 71 mg Sodium 550 mg

Ingredients cooking spray 1/2 C. milk 1/2 C. prepared ranch dressing 1/2 C. all-purpose flour 1 C. dry bread crumbs 1/2 C. grated Parmesan cheese 1/2 tsp seasoned salt 1/2 tsp ground black pepper 1/2 tsp celery salt 1/2 tsp garlic powder 1/2 tsp onion powder

1/2 tsp ground paprika 1/2 tsp dried parsley 1/4 tsp dried basil cooking spray 8 (6 oz.) tilapia fillets

Directions 1. 2. 3. 4. 5.

Set your oven to 425 degrees before doing anything else. Cover a casserole dish with foil and then coat it with nonstick spray. Get a bowl, combine: milk and the dressing. Get a 2nd bowl for your flour. Get a 3rd bowl, combine: parsley, bread crumbs, basil, parmesan, paprika, seasoned salt, onion powder, black pepper, and celery salt. 6. Now coat this mix with some nonstick spray until it is slightly moist. Then stir the mix a few times. 7. Do this 3 more times (spray then stir). 8. Now pour this mix in a plastic bag that can be resealed. 9. Coat your fish with the contents of the 2nd bowl, then the 1st bowl, and finally put each piece individually into your plastic bag and shake everything to coat the fish. 10. Place your fish pieces in the casserole dish and coat them with a little more cooking spray. 11. Cook everything in the oven for 23 mins. 12. Enjoy. 56

Easy Baked Tilapia

Butter,

Garlic, and Tomatoes Tilapia

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 277 kcal Fat 13.1 g Carbohydrates 4.2g Protein 23.7 g Cholesterol 72 mg Sodium 159 mg

Ingredients 4 (4 oz.) fillets tilapia salt and pepper to taste 4 tbsps butter 3 cloves garlic, pressed 4 fresh basil leaves, diced

1 large tomato, diced 1 C. broth

Directions 1. Get an outdoor grill hot and coat the grate with some oil before doing anything else. 2. Now lay all your pieces of fish on a big piece of foil. 3. Coat each piece with pepper and salt then put 1 tbsp of butter on each one. 4. Now top each pieces with tomato, basil, and garlic. Then cover everything with the broth. 5. Wrap some foil around the fish and seal it tightly. 6. Place the foiled fish in a casserole dish and bring everything over to the grill. 7. Grill your fish for 17 mins. 8. Enjoy.

Butter, Garlic, and Tomatoes Tilapia

57

SPICY

Garlic Tilapia

Prep Time: 5 mins Total Time: 1 d 35 mins Servings per Recipe: 4 Calories 217 kcal Fat 11.7 g Carbohydrates 3.6g Protein 23.5 g Cholesterol 41 mg Sodium 74 mg

Ingredients 4 (4 oz.) fillets tilapia 4 cloves crushed garlic 3 tbsps olive oil 1 onion, diced

1/4 tsp cayenne pepper

Directions 1. Take your pieces of garlic and rub the pieces of fish with it. Now place everything into a casserole dish. 2. Coat your tilapia with olive oil and then layer your onions over everything. 3. Place a covering around the dish and place everything in the fridge for 8 hrs. 4. Set your oven to 350 degrees before doing anything else. 5. Top your fish with the cayenne and cook everything in the oven for 32 mins. 6. Enjoy.

58

Spicy Garlic Tilapia

Creamy

Lemon Pepper Tilapia

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 4 Calories 173 kcal Fat 7g Carbohydrates 3g Protein < 23.6 g Cholesterol 47 mg Sodium 480 mg

Ingredients 4 (4 oz.) fillets tilapia butter flavored cooking spray 4 tsps margarine, melted 2 tbsps lemon juice 2 tbsps diced fresh dill weed 1 tbsp lemon-pepper seasoning

4 tsps cream cheese 5 tbsps lemon juice, or to taste 2 tbsps diced fresh dill weed

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Coat a casserole dish with nonstick spray and layer your pieces of fish in it. 3. Now coat the fish with some spray as well as: lemon juice (2 tbsps), margarine, dill (2 tbsps), and lemon pepper. 4. Cook everything in the oven for 17 mins. 5. Now get a bowl, mix: remaining dill, cream cheese, and lemon juice (5 tbsps). 6. Cook everything in the microwave for 90 secs. Then whisked the mix for 30 secs. 7. When serving your fish top it with the sauce. 8. Enjoy.

Creamy Lemon Pepper Tilapia

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BUTTERY

Garlic and Lemon Tilapia

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 142 kcal Fat 4.4 g Carbohydrates 1.4g Protein < 23.1 g Cholesterol 49 mg Sodium 93 mg

Ingredients 4 tilapia fillets 3 tbsps fresh lemon juice 1 tbsp butter, melted 1 clove garlic, finely diced 1 tsp dried parsley flakes

pepper to taste

Directions 1. Coat a casserole dish with nonstick spray and then set your oven to 375 degrees before doing anything else. 2. Clean your fish and remove any excess liquids with some paper towel. 3. Layer your fish in the casserole dish and top the pieces with: pepper, parsley, garlic, and lemon juice. 4. Cook everything in the oven for 35 mins. 5. Enjoy.

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Buttery Garlic and Lemon Tilapia

Golden

Cauliflower Casserole

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 6 Calories 368.2 Fat 30.7g Cholesterol 86.4mg Sodium 286.0mg Carbohydrates 15.0g Protein 10.2g

Ingredients 1 medium cauliflower salt 4 tbsp flour 4 tbsp butter 2 C. milk 2 C. sour cream

salt black pepper 3/4 C. sharp cheddar cheese, grated

Directions 1. 2. 3. 4. 5.

Before you do anything, preheat the oven to 350 F. Grease a baking dish. bring a salted pot of water to a boil. Cook in it the cauliflower florets for 6 min. Remove it from the water and place it in a colander. Place a large skillet over medium heat. Heat in it 2 tbsp of butter. Stir in the flour and cook them until they become brown. Stir in the 2 tbsp of butter with milk. 6. Mix them while cooking until they become smooth. Add the sour cream with a pinch of salt and pepper. 7. Cook the sauce for 6 min. Place the cauliflower florets in the greased dish. 8. Pour all over it the white sauce. Top it with the grated cheese. 9. Place the casserole in the oven and cook it for 8 to 10 min until it becomes golden brown. 10. Enjoy.

Golden Cauliflower Casserole

61

CREAM

of Carrot Casserole

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 331 kcal Fat 24.6 g Carbohydrates 23.1g Protein 6g Cholesterol 61 mg Sodium 909 mg

Ingredients 5 cups sliced carrots 3 tablespoons butter 1 onion, chopped 1 (10.75 ounce) can condensed cream of celery soup salt and pepper to taste

1/2 cup cubed processed cheese 2 cups seasoned croutons 1/3 cup melted butter

Directions 1. Coat a baking dish with oil then set your oven to 350 degrees before doing anything else. 2. Get your carrots boiling in water in a large pot for 9 mins. Remove the liquids then begin to stir fry your onions in another large pot, in butter. Once the onion are frying combine in the cheese, pepper, soup, and salt. 3. Stir everything again then combine in the carrots. Let the mix cook for 2 mins then place everything into the baking dish carefully. 4. Combine the carrot mix with one third a cup of melted butter and croutons. Evenly dispersed over the top of the carrot mix. 5. Cook everything in the oven for 25 mins. 6. Enjoy.

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Cream of Carrot Casserole

Rustic

Roasted Carrots and Yams

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 12 Calories 362 kcal Fat 5g Carbohydrates 74.1g Protein 7.4 g Cholesterol 0 mg Sodium 161 mg

Ingredients 7 large potatoes, peeled and quartered 9 carrots, julienned 4 large sweet potatoes, peeled and quartered 2 onions, quartered

salt and pepper to taste 1/4 cup vegetable oil

Directions 1. Set you oven to 350 degrees before doing anything else. 2. Get a casserole dish and add in 1/3 a cup of water into it. 3. Begin to layer the following in your casserole dish: onions, potatoes, yams, and carrots. Top the layers with some pepper and salt liberally. 4. Top everything with the oil. 5. Place a covering of foil on the dish and roast everything in the oven for about 2 hours. 6. Enjoy.

Rustic Roasted Carrots and Yams

63

FALL-TIME

Casserole

Prep Time: 20 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 438 kcal Fat 18.4 g Carbohydrates 57.2g Protein 14.3 g Cholesterol 53 mg Sodium 513 mg

Ingredients 3 C. milk 3 carrots, peeled and diced 2 sweet potatoes, peeled and diced 2 leeks, finely chopped (white part only) 2 parsnips, peeled and diced 2 stalks celery, diced 1 butternut squash, peeled and diced 1 small turnip, peeled and diced 1 (8 oz.) package cream cheese, cubed 1 C. shredded Parmesan cheese

1 pinch ground allspice salt and ground black pepper to taste 1 C. fine bread crumbs 2 tbsp melted butter

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a casserole dish. 2. In a large pan, add the milk, carrots, sweet potatoes, leeks, parsnips, celery, butternut squash and turnip and bring to a boil. 3. Reduce the heat to medium low and simmer for about 15 minutes, stirring occasionally. 4. Add the cream cheese and stir till melted completely. 5. Stir in the Parmesan cheese, allspice, salt and pepper. 6. Transfer the mixture into the prepared casserole dish. 7. In a bowl, mix together the bread crumbs and melted butter. 8. Spread the crumb mixture over casserole evenly. 9. Cover the casserole dish and cook in the oven for about 30 minutes. 10. Uncover and cook in the oven for about 5 minutes more.

64

Fall-Time Casserole

Rice Pudding

with Rutabaga

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 8 Calories 126 kcal Fat 3.2 g Carbohydrates 21g Protein 3.6 g Cholesterol 52 mg Sodium 338 mg

Ingredients 1 C. water 1/2 C. long-grain white rice 1 lb. rutabaga, peeled and cut into 1 1/2 inch cubes 1/2 C. milk 1 tbsp butter

1/4 C. white sugar 1 tsp salt 1/8 tsp ground black pepper 1 dash ground allspice 2 eggs, separated

Directions 1. In a pan, add the water and rice and bring to a boil on medium-high heat, stirring once. 2. Reduce the heat to low and simmer, covered for about 20 minutes. 3. Meanwhile in a large pan, add the rutabaga and enough water to cover and bring to a boil on medium-high heat. 4. Cook for about 10 minutes. 5. Set your oven to 350 degrees F and lightly grease a 2 quart casserole dish. 6. Drain the rutabaga and place into a bowl with the milk, butter, sugar, salt, pepper and ground allspice and mash till smooth. 7. Stir in the cooked rice and egg yolks, then beat till well combined. 8. In another bowl, add the egg whites and beat till stiff peaks form. 9. Fold gently into the rutabaga mixture. 10. Transfer the mixture into prepared casserole dish. 11. Cook in the oven for about 1 hour.

Rice Pudding with Rutabaga

65

GROUND BEEF

Rutabaga Dinner

Prep Time: 15 mins Total Time: 1 hr 50 mins Servings per Recipe: 8 Calories 231 kcal Fat 9.2 g Carbohydrates 23.9g Protein 13.5 g Cholesterol 43 mg Sodium 370 mg

Ingredients 1 lb. lean ground beef 4 potatoes, diced 4 carrots, diced 1 onion, chopped 1/2 small rutabaga, diced

1/4 C. water 1 tsp salt 1/2 tsp freshly ground black pepper 4 tsp butter (optional)

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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Set your oven to 350 degrees F before doing anything else. Heat a large skillet on medium-high heat and cook the beef for about 5-7 minutes. Drain the excess grease from the skillet. In a casserole dish, mix the ground beef, potatoes, carrots, onion, rutabaga, water, salt and pepper and top with the butter. With a piece of foil, cover the casserole dish. Cook in the oven for about 30 minutes. Stir well and add more water if required. Cook in the oven for about 1 more hour.

Ground Beef Rutabaga Dinner

Veggie

Gratin

Prep Time: 25 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 235 kcal Fat 12.7 g Carbohydrates 22.9g Protein 9.9 g Cholesterol 37 mg Sodium 374 mg

Ingredients 2 cloves garlic, smashed salt and pepper to taste 3/4 C. half-and-half cream 2 tsp dried thyme 1 bay leaf 1 large leek - cleaned, and cut into 1/4 inch thick rounds 2 large turnips, peeled and sliced

1 C. cubed butternut squash 4 large mushrooms, sliced 2 large carrots, sliced 1 tsp chopped fresh rosemary 1/2 C. crumbled blue cheese 1/4 C. shredded Gruyeres cheese

Directions 1. Set your oven to 375 degrees F before doing anything else and grease a 2 quart casserole dish. 2. Rub 1 garlic clove in the bottom of the prepared casserole dish and sprinkle with a little salt. 3. In a small pan, add the half-and-half on medium heat and cook till heated completely. 4. Through a fine sieve, strain the half-and-half. 5. Stir in the thyme, bay leaf and garlic cloves and remove from the heat. 6. In a large pan, add the leek, turnip, squash, mushrooms, carrots and fill with about 1-inch of water and bring to a boil on medium heat. 7. Cook, covered for about 5 minutes. 8. Drain the vegetables well. 9. Place the vegetables into the prepared casserole dish evenly and sprinkle with the rosemary, salt and pepper. 10. Top with the blue cheese, Gruyeres cheese and strained half-and-half. 11. Cover the baking dish and cook in the oven for about 20 minutes. 12. Uncover and cook in the oven for about 20 minutes.

Veggie Gratin

67

YAM

Casserole

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 8 Calories 235 kcal Fat 8.9 g Carbohydrates 37.4g Protein 2.9 g Cholesterol 0 mg Sodium 718 mg

Ingredients 1 C. cubed red potatoes 1 large yam, peeled and chopped 4 large carrots, peeled and sliced 1 large parsnip, peeled and chopped 1 jicama, peeled and chopped 2 turnips, peeled and chopped

1/4 C. minced fresh rosemary 5 tbsp olive oil 6 cloves garlic, minced 1 tbsp sea salt

Directions 1. 2. 3. 4.

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Set your oven to 400 degrees F before doing anything else. In a large bowl, add all the ingredients and toss to coat well. Transfer the mixture into a large baking dish. Cook in the oven for about 35-45 minutes.

Yam Casserole

Mock

Prep Time: 15 mins

Ramen Pot Pie

Total Time: 30 mins Servings per Recipe: 4 Calories 528.6 Fat 24.9g Cholesterol 77.1mg Sodium 957.3mg Carbohydrates 49.0g Protein 29.1g

Ingredients 2 (3 oz.) packages ramen noodles 1 lb ground beef 1 (15 oz.) cans sweet corn 1/2 C. onion, chopped

vegetable oil

Directions 1. Before you do anything preheat the oven to 350 F. 2. Prepare the noodles according to the directions on the package. 3. Place a large pan over medium heat. Heat a splash of oil in it. Cook in it the beef with onion for 12 min. 4. Spread the mix in the bottom of a greased baking pan. Top it with the sweet corn and the ramen noodles after draining it. 5. Place the casserole in the oven and cook it for 14 to 16 min. Serve it warm. 6. Enjoy.

Mock Ramen Pot Pie

69

RAMEN

Toscano

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 4 Calories 611.7 Fat 36.9g Cholesterol 233.6mg Sodium 1256.4mg Carbohydrates 51.4g Protein 20.2g

Ingredients 1/4 C. olive oil 3 (3 oz.) packages ramen noodles, packet removed 1/2 red bell pepper, sliced 1/4 red onion, sliced 1 small carrot, thinly sliced 3 C. broccoli florets 2 tsp garlic, minced 1 tsp basil 4 eggs, beaten Spice Mix 1/2 C. parmesan cheese, grated 1/2 C. half-and-half cream

1 tbsp oregano 1/2 tsp kosher salt 3/4 tsp paprika 1/4 tsp dry mustard 3/4 tsp ground fennel 3/4 tsp granulated garlic 3/4 tsp granulated onion 1/4 tsp cayenne pepper 1 pinch sugar

Directions 1. Before you do anything, preheat the oven to 400 F. 2. Get a large mixing bowl: Stir in it the seasoning mix with 1/4 C. of olive oil. Toss the red bell pepper, red onion, broccoli florets into the mix. 3. Stir 1 tsp of minced garlic and basil. 4. Before you do anything, preheat the oven to 350 F. 5. Pour the veggies mix into a greased baking sheet. Cook it in the oven for 22 min. 6. Heat 4 quarts of water in a large pot over medium heat. Cook in it the ramen noodles for 3 to 4 min. Remove the noodles from the water. 7. Get a large mixing bowl: Combine in it the beaten egg, minced garlic, grated Parmesan cheese. Add the noodles and toss them to coat with a pinch of salt and pepper. 8. Grease a casserole dish with some butter. Pour the noodles mix in it and spread it in the pan to make the crust. 9. Spread the baked veggies over the ramen crust. 70

Ramen Toscano

10. Get a small mixing bowl: Combine in it 3 eggs, the remaining 1/4 C. Parmesan cheese, and 1/2 C. of half and half cream. Mix them well. 11. Drizzle the mix all over the veggies. Cover the pie with a piece of foil. Cook it in the oven for 22 min. 12. Once the time is up, discard the foil. Sprinkle the remaining cheese on top and cook the pie for an extra 12 min. 13. Serve it warm. 14. Enjoy.

71

ALTERNATIVE

Canadian Poutine

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 1 Calories 682.5 Fat 37.7g Cholesterol 48.3mg Sodium 2740.1mg Carbohydrates 60.7g Protein 25.8g

Ingredients 1 (3-4 oz.) packages ramen noodles, any flavor 2 tsp vegetable oil 1/2-1 C. beef gravy

2-4 oz. shredded mozzarella cheese

Directions 1. Break the noodles into small pieces. 2. Place a large pan over medium heat. Heat the oil in it. Sauté in it the ramen for 2 to 3 min or until it becomes golden. 3. Drain it and place it in a greased casserole dish. Pour the gravy all over the noodles and sprinkle the cheese on top. 4. Cook the noodles casserole in the oven for 2 to 4 min or until the cheese melts. Serve it warm. 5. Enjoy.

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Alternative Canadian Poutine

Moroccan Stuffing

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 218.3 Fat 5.5g Cholesterol 0.0mg Sodium 349.5mg Carbohydrates 35.8g Protein 9.3g

Ingredients 4 zucchini, halved 1 tbsp olive oil 1 onion, chopped 2 garlic cloves, crushed 4 oz. mushrooms, sliced 1 tsp coriander 1 1/2 tsp ground cumin 1 (15 1/2 oz.) cans chickpeas, drained and rinsed

1/2 lemon, juice 2 tbsp parsley, chopped sea salt ground black pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Before you do anything, preheat the oven to 350 F. Spoon out the zucchini flesh and finely chop it. Get a blender: Blend in it half of the chickpeas until they become smooth. Place a pan over medium heat. Heat in it the oil. Cook in it the onion for 6 min. Stir in the garlic and cook them for 1 to 2 min. Add the chopped mushroom and zucchini. Let them cook for 6 min. Add the coriander with the remaining chickpeas, cumin, lemon juice, a pinch of salt and pepper to make the filling. Spoon the filling into the hollow zucchinis and place them in a greased casserole dish. Place the casserole in the oven and let it cook for 32 to 42 min. Serve your zucchini casserole warm. Enjoy.

Moroccan Stuffing

73

MUSHROOM

Cheese Tart

Prep Time: 25 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 391.9 Fat 32.2g Cholesterol 191.9mg Sodium 379.7mg Carbohydrates 11.6g Protein 14.9g

Ingredients 1 1/2 C. bread cubes 3 tbsp butter 3 tbsp olive oil 2 medium garlic cloves, minced 1 C. leek, cleaned and chopped 3 C. mushrooms, sliced 1 tbsp dill salt and pepper

4 oz. cream cheese, cubed 1 1/4 C. sharp cheddar cheese, grated 4 eggs 1 1/4 C. milk

Directions 1. Before you do anything, preheat the oven to 375 F. 2. Spread the bread dices on a lined up baking tray. Cook them in the oven for 2 to 4 min until they become crisp. 3. Place a pan over medium heat. Heat in it 2 tbsp of butter and 2 tbsp of oil. Cook in it the garlic for 1 min. 4. Stir in the toasted bread. Drain it and place it aside. 5. Heat the remaining oil and butter in the same pan. Cook in it the leeks for 3 min. 6. Stir in the spices with mushroom. Cook them for 6 min. 7. Spread the toasted breadcrumbs in a greased casserole dish. Spread over it the cream cheese followed by the mushroom mixture. 8. Sprinkle the cheddar cheese on top. 9. Get a mixing bowl: Whisk in it the eggs with milk, a pinch of salt and pepper. Pour the mixture all over the cheese layer. 10. Place the casserole in the oven and cook it for 32 min. Serve it hot. 11. Enjoy.

74

Mushroom Cheese Tart

Pecorino

Mushroom Casserole

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 80.8 Fat 1.1g Cholesterol 0.0mg Sodium 106.7mg Carbohydrates 13.9g Protein 5.4g

Ingredients 1 C. unseasoned breadcrumbs 1 C. grated pecorino Romano cheese 1/2 C. chopped parsley 2 -3 cloves garlic, minced

black pepper, toasted 2 lbs. mushrooms, sliced extra virgin olive oil

Directions 1. Before you do anything, preheat the oven to 350 F. 2. Get a mixing bowl: Mix in it the bread crumbs, Romano cheese, parsley, garlic and black pepper to make the topping. 3. Grease a baking dish with a cooking spray. Stir in it the veggies. Spread over it the topping mixture 4. Swirl the oil on top. Place the dish in the oven and let it cook for 46 min. 5. Serve your mushroom casserole warm. 6. Enjoy.

Pecorino Mushroom Casserole

75

BEAVER COUNTY

Casserole

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 4 Calories 219.3 Fat 11.4g Cholesterol 16.0mg Sodium 907.8mg Carbohydrates 19.7g Protein 12.6g

Ingredients 1 lb. frozen broccoli, trimmed and chopped) 1 medium onion, diced 1 garlic clove, minced 1 (4 1/2 oz.) jars sliced mushrooms, drained 1 tsp Worcestershire sauce 1/4 tsp paprika 1/4 tsp red pepper flakes 1/4 tsp ground pepper

1 (10 1/2 oz.) cans Healthy Request cream of celery soup 3 oz. fat-free cheddar cheese, shredded 1/2 C. light mayonnaise 1/2 C. fat-free mayonnaise 1/2 C. egg substitute 1 1/2 oz. French-fried onions, divided

Directions 1. Before you do anything, preheat the oven to 350 F. Grease a baking dish and place it aside. 2. Place the broccoli in a steamer. Cook it for 3 to 4 min. 3. Place a pan over medium heat. Grease it with cooking spray. 4. Cook in it the onion for 4 min. Stir in the garlic and cook for 1 min. 5. Stir in the mushroom, Worcestershire sauce, paprika, red pepper flakes, ground pepper, celery soup, cheese and mayo. 6. Cook them until they start boiling. Turn off the heat and add the egg substitute. 7. Place the broccoli in the greased dish. Pour over it the mushroom mixture. 8. Place the dish in the oven and let them cook for 16 min. Sprinkle the fried onion on top. Cook them for an extra 11 min in the oven. 9. Enjoy.

76

Beaver County Casserole

Tampico Inspired Meal Pie

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 16 Calories 432 kcal Fat 23.9 g Carbohydrates 33.3g Protein 19.8 g Cholesterol 68 mg Sodium 847 mg

Ingredients 2 lb. ground beef 1 onion, chopped 2 tsp minced garlic 1 (2 oz.) can black olives, sliced 1 (4 oz.) can diced green chili peppers 1 (10 oz.) can diced tomatoes with green chili peppers 1 (16 oz.) jar taco sauce

2 (16 oz.) cans refried beans 12 (8 inch) flour tortillas 9 oz. shredded Colby cheese

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees F before doing anything else. Heat a large skillet on medium heat and cook the beef for about 5 minutes. Add the onion and garlic, and sauté for about 5 minutes. Drain any excess fat. Stir in the olives, green chili peppers, tomatoes with green chili peppers, taco sauce and refried beans and reduce the heat to low. 6. Simmer for about 15-20 minutes. 7. In the bottom of a large casserole dish, place a thin layer of the beef mixture. 8. Top with a layer of the tortillas, followed by the beef mixture and a layer of the cheese. 9. Repeat the layers till all the ingredients are used. 10. Cook in the oven for about 20-30 minutes.

Tampico Inspired Meal Pie

77

CREAM CHEESE

and Corn Casserole

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 265 kcal Fat 22.1 g Carbohydrates 14.8g Protein 4.8 g Cholesterol 63 mg Sodium 173 mg

Ingredients 1 (8 oz.) package cream cheese 1/2 C. butter 1/2 C. milk 1 (16 oz.) package frozen corn

1 red bell pepper, diced 8 fresh jalapeno peppers, diced

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else. In a pan, melt the cream cheese and butter on medium-low heat. Add the milk and mix till smooth and bubbly. In a medium casserole dish, mix together the frozen corn, red bell pepper and jalapeño peppers. 5. Add the cream cheese mixture and toss to coat. 6. Cook in the oven for about 35-45 minutes.

78

Cream Cheese and Corn Casserole

Sharp

Cheesy Potato Casserole

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 522.3 Fat 17.8g Cholesterol 47.1mg Sodium 831.1mg Carbohydrates 70.1g Protein 22.2g

Ingredients 6 large potatoes, boiled and cubed 2 C. cottage cheese 1 C. sour cream 1 tsp salt

1 onion, chopped 1 C. sharp cheddar cheese, grated 1/2 tsp Hungarian paprika

Directions 1. Before you do anything, preheat the oven to 350 F. 2. Stir the potatoes, cottage cheese, sour cream, salt and onions in a greased baking dish. 3. Top it with the grated cheese and paprika. Place the casserole in the oven and cook it for 32 min. 4. Serve your potato casserole warm. 5. Enjoy.

Sharp Cheesy Potato Casserole

79

ROASTED

German Style Chicken

Prep Time: 10 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 423 kcal Fat 32.1 g Carbohydrates 1.2g Protein 30.9 g Cholesterol 97 mg Sodium 662 mg

Ingredients 1 (3 lb) whole chicken, giblets removed salt and black pepper to taste 1 tbsp onion powder, or to taste 1/2 C. margarine, divided

1 stalk celery, leaves removed

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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Set your oven to 350 degrees before doing anything else. Coat your chicken with some pepper and salt and then the onion powder. Place everything into a casserole dish. Add about 3 tbsps of margarine inside the chicken and place the rest of the margarine around the chicken. Now cut your celery pieces in half and stuff them inside the chicken as well. Cook everything for 80 mins. Baste the chicken with its drippings after cooking it for 80 mins then cover the chicken with some foil and let it sit for 40 mins inside the oven with the heat shut. Enjoy.

Roasted German Style Chicken

Eastern European Meat Pastries

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 6 Calories 674 kcal Fat 42.3 g Carbohydrates 32.5g Protein 37.1 g Cholesterol 114 mg Sodium 894 mg

Ingredients 1/2 C. chopped onion 1 1/2 lbs lean ground beef 1 (16 oz.) can sauerkraut, drained and pressed dry

2 (8 oz.) cans refrigerated crescent rolls 1 (8 oz.) package shredded Cheddar cheese

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Stir fry your beef and onions until the beef is fully done then remove all the excess oils before adding in your sauerkraut. 3. Get everything hot and then shut the heat. 4. Flatten your rolls and then place them into a casserole dish. 5. Top the rolls with the onion mix and then layer the 2nd piece of dough on top. 6. Crimp the edges of the two layers of dough together then top everything with some cheese. 7. Cook the dish in the oven for 27 mins. 8. Enjoy.

Eastern European Meat Pastries

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EASY

Baked Pancakes

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 6 Calories 235 kcal Fat 13.6 g Carbohydrates 18.2g Protein 9.9 g Cholesterol 210 mg Sodium 190 mg

Ingredients 1/4 C. butter 1 C. all-purpose flour 1 C. milk 6 eggs, lightly beaten

1/8 tsp salt

Directions 1. 2. 3. 4. 5. 6.

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Set your oven to 350 degrees before doing anything else. While the oven preheats add your butter to a casserole dish and let it melt. Get a bowl, combine: salt, flour, eggs, and milk. Add this to the casserole dish as well. Cook everything in the oven for 35 mins. Enjoy.

Easy Baked Pancakes

Beef

Wellington

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 744 kcal Fat 57.2 g Carbohydrates 29.6g Protein 26.2 g Cholesterol 131 mg Sodium 434 mg

Ingredients 2 1/2 lbs beef tenderloin 2 tbsps butter, softened 2 tbsps butter 1 onion, diced 1/2 C. sliced fresh mushrooms 2 oz. liver pate 2 tbsps butter, softened salt and pepper to taste

1 (17.5 oz.) package frozen puff pastry, thawed 1 egg yolk, beaten 1 (10.5 oz.) can beef broth 2 tbsps water

Directions 1. Set your oven to 425 degrees before doing anything else. 2. Get a casserole dish and put in your beef, top the beef with 2 tbsps of butter and cook it in the oven for 17 mins. Keep any resulting liquid from baking. 3. Fry your mushrooms and onions in 2 tbsps of butter for 7 mins. Let the contents cool. 4. Get a small bowl, and combine: salt, 2 more tbsps of butter, pepper, and pate. Top your beef with this. Then top everything with the mushroom and onions. 5. Flatten the puff pastry and in the middle put your new mix. 6. Seal the pastry around the mix and place everything in a casserole or baking dish of proportional size. 7. Cut 1 or 2 incisions in the top of the pastry for ventilation. 8. Coat the pastry with egg yolk before cooking it in the oven for 12 mins at 450 degrees. Then for 16 mins at 425 degrees. 9. Shut off the heat and let the pastry sit in the oven. 10. Boil the following in a big pot for 17 mins: water, reserved juices from the beef, and the beef stock. Use as a topping for the pastry. 11. Enjoy.

Beef Wellington

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RICE

Casserole

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 442 kcal Fat 22.5 g Carbohydrates 42g Protein 17.4 g Cholesterol 68 mg Sodium 318 mg

Ingredients 3 C. water 1 1/2 C. uncooked white rice 1 tbsp butter 1 tbsp olive oil 1 tbsp olive oil 1 small onion, diced 2 cloves garlic, minced 2 (5 oz.) cans tuna, drained 3/4 C. heavy cream

3 tbsps ketchup 1 tsp hot pepper sauce salt and pepper to taste 1/2 C. sliced black olives 1/2 C. shredded Cheddar cheese

Directions 1. Get the following boiling: 1 tbsp of olive oil, rice, butter, and water. 2. Once the mix is boiling, place a lid on the pot, and set the heat to a low level. Cook the rice for 27 mins. 3. Now set your oven to 350 degrees before doing anything else. 4. Stir fry your onions and garlic in 1 tbsp of olive oil for 7 mins then add the following: pepper, tuna, salt, hot sauce, ketchup, and cream. 5. Cook the contents for 12 mins. 6. Now add half of your rice to a casserole dish then top it with the tuna then add the rest of the rice. 7. Coat the layers with cheese and olives. 8. Cook the casserole in the oven for 25 mins. 9. Enjoy.

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Rice Casserole

Veggie

Salad

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 446 kcal Fat 19.5 g Carbohydrates 56.9g Protein 13.8 g Cholesterol 17 mg Sodium 324 mg

Ingredients 1 red bell pepper, cut into 1/2 inch pieces 1 yellow bell pepper, chopped 1 medium eggplant, cubed 3 small yellow squash, cut in 1/4 inch slices 6 tbsps extra virgin olive oil 1/4 tsp salt 1/4 tsp ground black pepper 1/2 C. torn arugula leaves

1 1/2 oz. sun-dried tomatoes, soaked in 1/2 C. boiling water 1/2 C. chopped fresh basil 2 tbsps balsamic vinegar 2 tbsps minced garlic 4 oz. crumbled feta cheese 1 (12 oz.) package farfalle pasta

Directions 1. Cover a casserole dish with foil and nonstick spray. Then set your oven to 450 degrees before doing anything else. 2. Get a bowl, combine: pepper, bell peppers, salt, eggplants, olive oil (2 tbsps), and squash. 3. Layer everything in your casserole dish. 4. Cook everything in the oven for 27 mins and stir the contents half way. 5. Boil your pasta in water and salt for 11 mins then remove all the liquid. 6. Place the pasta in a bowl, with: basil, liquid from the tomatoes, pepper, veggies, salt, arugula, feta, pasta, garlic, sun dried tomatoes balsamic, and olive oil. 7. Place the mix in the fridge for 60 mins then serve. 8. Enjoy.

Veggie Salad

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SHRIMP

with Feta and Tomatoes

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 8 Calories 218 kcal Fat 10.9 g Carbohydrates 5.2g Protein 21.4 g Cholesterol 185 mg Sodium 436 mg

Ingredients 4 tbsps extra virgin olive oil 1 medium onion, finely chopped 3/4 C. chopped green onion 2 cloves garlic, crushed 2 C. chopped, peeled tomatoes 1/2 C. broth 1/4 C. chopped fresh parsley

1 tbsp chopped fresh oregano salt and pepper to taste 2 lbs large uncooked shrimp, peeled 4 oz. crumbled feta cheese

Directions 1. 2. 3. 4. 5.

Stir fry your onions until see through. Add in garlic and green onions. Cook for 4 more mins. Now add in: pepper, tomatoes, salt, broth and parsley. Place a cover on the pot and gently boil everything with a low level of heat for 35 mins. 6. Now set your oven to 500 degrees before doing anything else. 7. Layer half of the sauce into a casserole dish and top everything with the shrimp and add more sauce. 8. Add a finally layering of feta over everything. 9. Cook the contents in the oven for 13 mins then top with some more parsley. 10. Enjoy.

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Shrimp with Feta and Tomatoes

Classical

Lasagna

Prep Time: 30 mins Total Time: 3 hrs 15 mins Servings per Recipe: 12 Calories 448 kcal Fat 21.3 g Carbohydrates 36.5g Protein 29.7 g Cholesterol 82 mg Sodium 1788 mg

Ingredients 1 lb sweet Italian chicken sausage 3/4 lb lean ground beef 1/2 C. minced onion 2 cloves garlic, crushed 1 (28 oz.) can crushed tomatoes 2 (6 oz.) cans tomato paste 2 (6.5 oz.) cans canned tomato sauce 1/2 C. water 2 tbsps white sugar 1 1/2 tsps dried basil leaves 1/2 tsp fennel seeds 1 tsp Italian seasoning 1 tbsp salt

1/4 tsp ground black pepper 4 tbsps diced fresh parsley 12 lasagna noodles 16 oz. ricotta cheese 1 egg 1/2 tsp salt 3/4 lb mozzarella cheese, sliced 3/4 C. grated Parmesan cheese

Directions 1. Stir fry your garlic, sausage, onion, and beef until the meat is fully done. Then add in: 2 tbsp parsley, crushed tomatoes, pepper, tomato paste, 1 tbsp salt, tomato sauce, Italian spice, water, fennel seeds, sugar, and basil. 2. Get the mix boiling, set the heat to low, and let the contents gently cook for 90 mins. Stir the mix at least 4 times. 3. Now get your pasta boiling in water and salt for 9 mins then remove the liquids. 4. Get a bowl, combine: 1/2 tsp salt, ricotta, the rest of the parsley, and the eggs. 5. Set your oven to 375 degrees before doing anything else. 6. Coat the bottom of a casserole dish with 1.5 C. of the meat and tomato mix then place six pieces of lasagna on top. 7. Add half of the cheese mix then 1/3 of the mozzarella. 8. Add 1.5 C. of tomato meat mix again and a quarter of a C. of parmesan. 9. Continue layering in this manner until all the ingredients have been used up. 10. Try to end with mozzarella and parmesan. Classical Lasagna

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11. Take a large piece of foil and coat it with nonstick spray then cover the casserole dish with the foil and cook everything in the oven for 30 mins. 12. Now take off the foil and continue cooking the lasagna for 20 more mins. 13. Serve the dish after letting everything rest for at least 30 mins (longer is better). 14. Enjoy.

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Honey

Mustard and Curry Chicken

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 514 kcal Fat 32.9 g Carbohydrates 24g Protein 31.3 g Cholesterol 138 mg Sodium 709 mg

Ingredients 1 (3 lb) whole chicken, cut into pieces 1/2 C. butter, melted 1/2 C. honey 1/4 C. prepared mustard

1 tsp salt 1 tsp curry powder

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, mix: curry, melted butter, salt, honey, and mustard. 3. Put your chicken into a casserole dish and then top everything with all the honey sauce. 4. Cook the chicken in the oven for 80 mins. 5. While the chicken is cooking baste it every 10 mins. 6. Enjoy.

Honey Mustard and Curry Chicken

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BUTTER

Baked Scrambled Breakfast

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 243.3 Fat 19.0g Cholesterol 399.4mg Sodium 622.0mg Carbohydrates 3.0g Protein 14.3g

Ingredients 1/4 cup melted butter 12 eggs 1 tsp. salt

1 1/4 cups milk

Directions 1. 2. 3. 4. 5.

First set the oven to 350F. Melt the butter and pour into a casserole dish. Add salt to the eggs and whisk well in a bowl. Stir in the milk. Fold in the mixture to the casserole dish. Leave in the oven without a cover for 12 minutes. 6. Remove from the oven, stir then cook for a further 17 minutes until eggs are done. 7. Enjoy.

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Butter Baked Scrambled Breakfast