Easy Dinner Cookbook: Delicious Dinner Recipes (2nd Edition)

Table of contents :
Table of Contents
Rosy Mushroom and Potato Salad
Clams, Shrimp, and Snapper Stew
Fava Beans Spanish Style
Samara Meets Louisiana Sausage Stew
Countryside Portuguese Potatoes and Broth
2 Bean Lentils
Mango Curry Chicken and Rice
Korma Vegetarian Edition
Chickpea Stew
Curried Red Lentils
Yam and Lamb Dinner
Italian Pepper and Pasta
Yam and Walnut Casserole
Vegetable Mac and Cheese
Mac and Cheese Classico
Sweet Potato Casserole
Chipotle Mac and Cheese
Maui Pineapple Stir Fry
Barbecued Chipotle Meatloaf
Vegan Burrito Casserole
Lemon and Bacon Stuffed Chicken
Classical Pot Pie
Fried Chips and Fried Fish
Tuna Salad
Ranch Pasta Salad
40-Minute Curry Carrot Soup
Wild Rice Curry Soup
Pastoral Mushroom and Rice Curry Soup
Ginger and Maple Sweet Potato Curry Soup
Spicy Honey Tilapia Tacos
Chipotle Meatballs with Spaghetti
Southern California Casserole
Fiesta Casserole
Tucson Casserole
Corn Ranch Casserole
Monterey Casserole
Fall Off The Bone Teriyaki Chicken
Coconut Teriyaki Zoodles and Spring Veggies Stir Fry
Stir Fried Teriyaki Rice Tortillas
Roasted Veggies Lasagna
Grocery Rotisserie Orzo Chicken Soup
Mediterranean Stew
Classic Cracked Potato and Beef Roast
Meatballs in Sweet & Sour Sauce
Creamy Meaty Mushroom and Macaroni
Wild Goose Roast with Apple Sauce
Chicken Dumplings Soup
Pot Pies Indian Style
Honey Mustard and Curry Chicken
Spicy Masala Cauliflower
Soup of Carrots and Lentils
Yam Stew
Cream of Mushroom and Yam Chicken
Pepper and Sirloin Stew
Lebanese Inspired Potato Casserole
Empanada of Beef and Black Beans
Classical Alfredo
Beef Ramen Stir-Fry
Fried Chicken & Rice
Slow Cooker Macaroni and Cheese
Tomato, Carrots, and Beef Stew
White Rice and Tomatoes
Rice Casserole
Pine Nuts and Garbanzos Quinoa
Almond and Lemon Tilapia
Squash, Rice, Lentils, and Macaroni Curry Soup Dinner
Simply Spinach and Potato Curry Soup
Vegan Split Peas and Carrots Curried
Saturday Night Texan Rice
Chipotle Beef & Corn Pie
Asian teriyaki Chicken with White Rice
Grilled Pasta Salad with Teriyaki Chicken Tacos
Chicken Breast Teriyaki with Cashew Rice
Glazed Salmon fillets with Orzo
Glazed and Grilled Teriyaki Swordfish
Russet Roasted Beef Stew
Hash Brown Soup
Upstate Chicken Stew
Quinoa Turkey Loaf
Stovetop Veggie Stew

Citation preview

Easy Dinner Cookbook Delicious Dinner Recipes

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

Table of Contents Rosy Mushroom and Potato Salad 7 Clams, Shrimp, and Snapper Stew 8 Fava Beans Spanish Style 9 Samara Meets Louisiana Sausage Stew 10 Countryside Portuguese Potatoes and Broth 11 2 Bean Lentils 12 Mango Curry Chicken and Rice 13 Korma Vegetarian Edition 14 Chickpea Stew 15 Curried Red Lentils 16 Yam and Lamb Dinner 17 Italian Pepper and Pasta 18 Yam and Walnut Casserole 19 Vegetable Mac and Cheese 20 Mac and Cheese Classico 21 Sweet Potato Casserole 22 Chipotle Mac and Cheese 23

Maui Pineapple Stir Fry 24 Barbecued Chipotle Meatloaf 25 Vegan Burrito Casserole 26 Lemon and Bacon Stuffed Chicken 27 Classical Pot Pie 28 Fried Chips and Fried Fish 29 Tuna Salad 30 Ranch Pasta Salad 31 40-Minute Curry Carrot Soup 32 Wild Rice Curry Soup 33 Pastoral Mushroom & Rice Curry Soup 34 Ginger & Maple Sweet Potato Curry Soup 35 Spicy Honey Tilapia Tacos 36 Chipotle Meatballs with Spaghetti 38 Southern California Casserole 39 Fiesta Casserole 40 Tucson Casserole 41 Corn Ranch Casserole 42

Monterey Casserole 43 Fall Off The Bone Teriyaki Chicken 44 Coconut Zoodles and Veggies Stir Fry 45 Stir Fried Teriyaki Rice Tortillas 46 Roasted Veggies Lasagna 47 Grocery Rotisserie Orzo Chicken Soup 48 Mediterranean Stew 49 Classic Cracked Potato and Beef Roast 50 Meatballs in Sweet & Sour Sauce 51 Creamy Meaty Mushroom and Macaroni 52 Wild Goose Roast with Apple Sauce 53 Chicken Dumplings Soup 54 Pot Pies Indian Style 56 Honey Mustard and Curry Chicken 58 Spicy Masala Cauliflower 59 Soup of Carrots and Lentils 60 Yam Stew 61 Cream of Mushroom and Yam Chicken 62

Pepper and Sirloin Stew 63 Lebanese Inspired Potato Casserole 64 Empanada of Beef and Black Beans 65 Classical Alfredo 66 Beef Ramen Stir-Fry 67 Fried Chicken & Rice 68 Slow Cooker Macaroni and Cheese 69 Tomato, Carrots, and Beef Stew 70 White Rice and Tomatoes 71 Rice Casserole 72 Pine Nuts and Garbanzos Quinoa 73 Almond and Lemon Tilapia 74 Squash, and Macaroni Curry Soup Dinner 75 Simply Spinach and Potato Curry Soup 76 Vegan Split Peas and Carrots Curried 77 Saturday Night Texan Rice 78 Chipotle Beef & Corn Pie 79 Teriyaki Chicken with White Rice 80

Grilled Pasta Salad with Teriyaki Chicken Tacos 81 Chicken Breast Teriyaki with Cashew Rice 83 Glazed Salmon fillets with Orzo 84 Glazed and Grilled Teriyaki Swordfish 85 Russet Roasted Beef Stew 86 Hash Brown Soup 87 Upstate Chicken Stew 88 Quinoa Turkey Loaf 89 Stovetop Veggie Stew 90

Rosy

Mushroom and Potato Salad

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 8 Calories 103.5 Fat 1.9g Cholesterol 0.0mg Sodium 9.5mg Carbohydrates 19.1g Protein 3.8g

Ingredients 1 1/2 lbs. potatoes, scrubbed and cut into chunks 1 tbsp extra virgin olive oil 1 lb. white mushroom, halved 6 garlic cloves, skins on 4 large shallots, quartered 1 sprig rosemary

1 sprig thyme salt pepper

Directions 1. Before you do anything, preheat the oven to 450 F. 2. Get a baking sheet. Toss in it the potato with olive oil. Cook it in the oven for 22 min. 3. Add the mushrooms, garlic, shallots and herbs. Bake them for an extra 22 min. 4. Once the time is up, adjust the seasoning of your salad. Serve it warm. 5. Enjoy.

Rosy Mushroom and Potato Salad

7

CLAMS,

Shrimp, and Snapper Stew

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 395 kcal Fat 7.4 g Carbohydrates 31.9g Protein 48.3 g Cholesterol 125 mg Sodium 1006 mg

Ingredients 1 tbsp olive oil 1 onion, diced 3 cloves garlic, finely diced 1 carrot, diced 2 celery ribs, diced 2 bay leaves 1 C. diced fresh parsley red pepper flakes to taste 1 (28 oz.) can whole peeled tomatoes, mashed 1 1/2 lbs red snapper fillets, cut into 2 inch pieces

1/2 C. white vinegar salt and ground black pepper to taste 3 C. fish stock 1 lb clams in shell, scrubbed 1/2 lb medium shrimp, with shells 6 (3/4 inch thick) slices Italian bread, toasted

Directions 1. Stir fry the following in olive oil for 7 mins: pepper flakes, onions, parsley, garlic, bay leaves, carrots, celery. 2. Now combine in the mashed tomatoes and continue cooking everything for 20 mins then add: vinegar, and fish. 3. Let the mix continue to cook for 12 mins then add the stock, set the heat to low, place a lid on the pot, and continue cooking everything for 12 more mins. 4. Now slowly add in the clams. 5. Let the clams cook for 4 mins until they open then add the shrimp and cook them for 4 more mins as well. 6. To serve the dish add a piece of bread to the bottom of a serving bowl and top the bread with the tomato mix. 7. Enjoy.

8

Clams, Shrimp, and Snapper Stew

Fava Beans

Spanish Style

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 221 kcal Fat 9.5 g Carbohydrates 27.7g Protein 7.4 g Cholesterol 0 mg Sodium 300 mg

Ingredients 5 tbsps olive oil 3 large onions, diced 2 cloves garlic, minced 2 tbsps red pepper flakes 1/4 C. tomato sauce 2 C. hot water 3 tbsps diced fresh parsley

salt to taste 1/2 tsp black pepper 2 tsps paprika 2 (19 oz.) cans fava beans

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

Stir fry your garlic and onions in oil until browned. Now add paprika, pepper flakes, pepper, tomato sauce, salt, parsley, and hot water. Get the mix boiling, set the heat to low, and cook everything for 35 mins. Now add in your beans and shut the heat. Let the beans sit in the mix for 15 mins with a lid on the pot. Enjoy.

Fava Beans Spanish Style

9

SAMARA

Meets Louisiana Sausage Stew

Prep Time: 2 hrs 30 mins Total Time: 9 hrs Servings per Recipe: 8 Calories 355.7 Fat 30.7g Cholesterol 81.6mg Sodium 729.5mg Carbohydrates 1.3g Protein 17.3g

Ingredients 1 1/2 C. water 2 garlic cloves, minced 1 1/2 tbsp green bell peppers, chopped 1/2 tbsp yellow onion, chopped 1 pinch of crushed bay leaf 1 dash seasoning salt 1/2 tbsp creole seasoning 2 lbs. kielbasa beef sausages, chopped 1 tbsp of each creole seasoning 1/2 tsp black pepper 1/2 tsp paprika

1/2 tsp curry powder 2 garlic cloves 1 tsp vegetable oil 1 1/2 tbsp onions, chopped 1 pinch bay leaf 1 large stalk celery, chopped

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

Stir 1 1/2 C. of water in a crockpot with bell pepper, onion, bay leaf, and salt. Put on the lid and cook them for 120 min on high. One the time is up, cook them for an extra 120 min on low. Get a large zip lock bag: Mix in it the dry seasonings with sausage and garlic. Seal the bag and place it in the fridge to sit for 5 h. Place a large pan over medium heat. Heat in it 1 tsp of vegetable oil. Cook in it the sausage mixture with celery for 3 min. 7. Drain the veggies from the pot and place them aside for later use. 8. Add 1 1/2 C. of water to the broth in the pot. Stir in the sausage mixture. Put on the lid and cook them for 8 h on low. 9. Serve your kielbasa stew warm. 10. Enjoy.

10

Samara Meets Louisiana Sausage Stew

Countryside

Portuguese Potatoes and Broth

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 6 Calories 398 kcal Fat 12 g Carbohydrates 37.9g Protein 27.4 g Cholesterol 65 mg Sodium 279 mg

Ingredients 2 tbsps extra-virgin olive oil 1 lb beef stew meat, cut into cubes 1 tbsp all-purpose flour 8 cloves garlic, minced 2 bay leaves 1 pinch ground black pepper 1 pinch salt 1 onion, diced 1 green bell pepper, diced 1 carrot, diced 1 pinch paprika

1/2 fresh tomato, diced 1 C. chicken broth 1 C. water 2 sprigs fresh parsley 3 red potatoes, peeled and cubed 1 sweet potato, peeled and cubed 1 (14.5 oz.) can green beans, drained

Directions 1. Coat your beef with flour and then add the following to a large pot with oil: pepper, beef, bay leaves, and garlic. 2. Once the beef is browned all over, about 7 mins of frying, add some salt. 3. Now add: paprika, onion, carrots, and green pepper. 4. Cook the onion mix for 7 mins. Then add: parsley, tomato, water, and broth. 5. Place a lid on the pot and cook everything for 35 mins. 6. Add the green beans and the sweet and red potatoes. 7. Let the potatoes cook for 50 mins. 8. Enjoy.

Countryside Portuguese Potatoes and Broth

11

2 BEAN

Lentils

Prep Time: 15 mins Total Time: 1 hr 25 mins Servings per Recipe: 8 Calories 208 kcal Fat 4.7 g Carbohydrates 35.9g Protein 8.7 g Cholesterol 0 mg Sodium 298 mg

Ingredients 2 tbsps olive oil 1 large white onion, diced 1/2 C. dry lentils 2 cloves garlic, minced 3 tbsps curry powder 1 tsp ground cumin 1 pinch cayenne pepper 1 (28 oz.) can crushed tomatoes

1 (15 oz.) can garbanzo beans, drained and rinsed 1 (8 oz.) can kidney beans, drained and rinsed 1/2 C. raisins salt and pepper to taste

Directions 1. Stir fry our onions in oil then add the cayenne, curry, cumin, pepper, salt, and lentils. 2. Stir and heat this mix for 3 mins then add the: raisins, tomatoes, kidney beans, and garbanzos. 3. Set the heat to a low level and cook the mix for 65 mins with a gentle simmer. 4. Enjoy.

12

2 Bean Lentils

Mango

Curry Chicken and Rice

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 6 Calories 669 kcal Fat 26.3 g Carbohydrates 90.5g Protein 22.6 g Cholesterol 32 mg Sodium 1785 mg

Ingredients 3 C. water 1 1/2 C. jasmine rice 1 tsp salt 3 skinless, boneless chicken breast halves 1/2 C. soy sauce 1 tbsp water, or as desired 1 (14 oz.) can coconut milk 1 C. white sugar

2 tbsps curry powder 1 mango - peeled, seeded, and diced 2 C. clover sprouts, or to taste 1 C. finely chopped cashews 1 bunch fresh cilantro, finely chopped 4 green onions, chopped

Directions 1. Get your rice boiling in water with some salt. 2. Once the mix is boiling set the heat to low, place a lid on the pot, and let the rice cook for 17 mins. 3. Now shut the heat and let everything stand for 7 mins. 4. Over heat, in a separate pot, combine your soy sauce, chicken, and 1 tbsp of water. 5. Place a lid on the pot and let the chicken cook for 22 mins. 6. Flip the chicken a few times so it cooks evenly then dice the meat into cubes. 7. Now get the following boiling in a separate pot: curry powder, coconut milk, and sugar. 8. Once the mix is boiling set the heat to low, add in the mango, and let the mix gently simmer for 7 mins. 9. Place you rice in a serving dish, and layer the following over each serving: chicken, sprouts, green onions, cashews, and cilantro. 10. Top everything with your curry sauce. 11. Enjoy.

Mango Curry Chicken and Rice

13

KORMA

Vegetarian Edition

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 4 Calories 462 kcal Carbohydrates 41.3 g Cholesterol 82 mg Fat 31 g Protein 8.6 g Sodium 1434 mg

Ingredients 1 1/2 tbsps vegetable oil 1 small onion, diced 1 tsp minced fresh ginger root 4 cloves garlic, minced 2 potatoes, cubed 4 carrots, cubed 1 fresh jalapeno pepper, seeded and sliced 3 tbsps ground unsalted cashews 1 (4 ounce) can tomato sauce

2 tsps salt 1 1/2 tbsps curry powder 1 cup frozen green peas 1/2 green bell pepper, chopped 1/2 red bell pepper, chopped 1 cup heavy cream 1 bunch fresh cilantro for garnish

Directions 1. Grab your oil and add it to a skillet or frying pan. Skillet should be set over medium heat. 2. Combine with oil, some onions, and let it cook until completely translucent. Next you should combine: garlic and ginger. 3. Let the new mixture of cooked onions, garlic, and ginger, cook for approx. 1 minute. 4. Grab some carrots, cashews, potatoes, and tomato sauce, and combine them all with some curry powder and salt for seasoning. 5. Allow everything to cook for approx ten mins. taking care to stir consistently. Make sure that your potatoes are tender before moving to the next step. 6. Take the following ingredients and stir them into your current mixture: peas, green and red bell peppers, and cream. 7. Simmer everything for about 10 minutes on low heat. 8. Plate your dish for serving.

14

Korma Vegetarian Edition

Chickpea Stew

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 476 kcal Carbohydrates 96.1 g Cholesterol 0 mg Fat 6.5 g Protein 15.7 g Sodium 1263 mg

Ingredients 1 tbsp olive oil 1 small onion, chopped 2 cloves garlic, minced 2 tsps ground cumin 2 tsps ground coriander 1/2 tsp cayenne pepper, or to taste 1 tsp garam masala 1/2 tsp curry powder 1 pinch salt 3 potatoes, cut into 1/2-inch cubes

1 (14.5 ounce) can diced tomatoes, undrained 1 C. tomato sauce 1 C. golden raisins water, or enough to cover 1 (14.5 ounce) can chickpeas, drained and rinsed 1 bunch kale, ribs removed, chopped 1/2 C. chopped fresh cilantro

Directions 1. Cook onions and garlic in hot oil for about 7 minutes before adding garam masala, salt, cayenne pepper and curry powder into it. 2. Cook for another 1 minute before adding potatoes, raisins, tomato sauce and some finely sliced tomatoes into it. 3. Pour water into everything before cooking it over medium heat for 15 more minutes. 4. Now add chickpeas and kale into this mixture, and cook it over low heat for an additional three minutes. 5. Sprinkle some cilantro over this prepared stew before serving with rice.

Chickpea Stew

15

CURRIED

Red Lentils

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 192 kcal Carbohydrates 32.5 g Cholesterol 0 mg Fat 2.6 g Protein 12.1 g Sodium 572 mg

Ingredients 2 cups red lentils 1 large onion, diced 1 tbsp vegetable oil 2 tbsps curry paste 1 tbsp curry powder 1 tsp ground turmeric 1 tsp ground cumin 1 tsp chili powder

1 tsp salt 1 tsp white sugar 1 tsp minced garlic 1 tsp minced fresh ginger 1 (14.25 ounce) can tomato puree

Directions 1. Before you being, take your lentils, and wash them. Let water run over them until it runs clear without any traces of dirt or grime. 2. Grab a nice sized pot and place in lentils and cover them with water and get it all boiling, cover the pot and take its heat level to medium. 3. While your lentils are boiling you will have to add water continually to keep them covered. Cook the lentils until they are soft which will typically take about 15 to 20 mins. 4. Once your lentils are tender you should drain the pot. 5. Grab a large frying pan or skillet and heat it up over medium heat. Add some oil and onions and fry them until they are caramelized (possibly 20 minutes of cooking time, take care to ensure your onions do not burn). 6. Once the onions are caramelized combine the following ingredients for seasoning: turmeric, ginger, sugar, curry powder, cumin, chili powder, curry paste, and salt. 7. Increase the heat of the skillet and stir consistently until the ingredients begin to create a beautiful aroma, this will take about 1 to two minutes. 8. Combine your tomato puree with the seasonings and remove everything from heat. 9. Once removed from heat add your lentils and mix accordingly. 10. Plate, serve, enjoy.

16

Curried Red Lentils

Yam

and Lamb Dinner

Prep Time: 20 mins Total Time: 3 hrs 40 mins Servings per Recipe: 8 Calories 927 kcal Fat 39.1 g Carbohydrates 96.1g Protein 49 g Cholesterol 137 mg Sodium 2019 mg

Ingredients 1 (6 lb.) leg of lamb 5 cloves garlic, minced 2 tsp coarsely ground black pepper 1 tsp crushed red pepper flakes 1 bay leaf, crushed 1 tbsp chopped fresh rosemary 1/2 C. olive oil 2 tbsp balsamic vinegar 2 tbsp honey 2 tbsp coarse salt

8 carrots, peeled and trimmed 16 small potatoes, unpeeled 1 large beet, peeled and cut into wedges 1 yam, peeled and cut into wedges 8 baby turnips, peeled 2 tbsp olive oil salt to taste

Directions 1. Keep the leg of lamb in room temperature for about 1 hour before cooking. 2. Set your oven to 400 degrees F before doing anything else and arrange the roasting rack in the lower third of the oven. 3. In a bowl, add the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 C. of the olive oil, vinegar and honey and beat till well combined. 4. Rub the garlic mixture over the leg of lamb evenly and season with 2 tbsp of the coarse salt. 5. In a large roasting pan, add the carrots, potatoes, beet, yam, turnips, 2 tbsp of the olive oil and a pinch of salt and toss to coat well. 6. Place the leg of lamb over the vegetables. 7. Cook in the oven for about 20 minutes. 8. Now, set the oven to 325 degrees. 9. Cook in the oven for about 90 minutes. 10. Remove from the oven and keep the leg of lamb onto a cutting board, covered with a piece of the foil for about 30 minutes before carving. 11. In a serving platter, place the vegetables and cover with aluminum a piece of the foil to keep warm till serving. Yam and Lamb Dinner

17

ITALIAN

Pepper and Pasta

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 6 Calories 613 kcal Fat 20.7 g Carbohydrates 70.8g Protein 38.2 g Cholesterol 92 mg Sodium 576 mg

Ingredients 1 (16 oz.) package rigatoni pasta 3 tbsps extra-virgin olive oil 1 1/2 lbs skinless, boneless chicken breast, cut in bite-sized pieces salt and pepper to taste 1 onion, diced 3 cloves garlic, minced 2 cubanelle pepper, seeded and thinly sliced

3 roasted red peppers, drained and chopped 2 hot cherry peppers, seeded and minced 1 (28 oz.) can crushed tomatoes 1/2 C. heavy cream 1/2 C. grated Parmesan cheese

Directions 1. Get your pasta boiling in water and salt for 9 mins then remove all the liquids. 2. Top your chicken with some pepper and salt then fry it in olive oil for 8 mins until it is fully done and browned all over. 3. Place the chicken to the side. Then add in the cubanelle pepper, garlic and onions. 4. Cook the mix for 5 mins then add in the crushed tomatoes, cherry pepper, and roast peppers. 5. Get everything simmering then add the cream and the chicken. 6. Let the mix cook for 5 mins then add the pasta and toss everything together. 7. When serving the dish coat it with parmesan cheese. 8. Enjoy.

18

Italian Pepper and Pasta

Yam

and Walnut 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 Walnut Casserole

19

VEGETABLE

Mac and Cheese

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 1151 kcal Carbohydrates 77.1 g Cholesterol 227 mg Fat 81.9 g Protein 33.9 g Sodium 863 mg

Ingredients 1 (12 ounce) box Barilla® Veggie Elbows 1/2 cup panko bread crumbs 5 tbsps extra-virgin olive oil, divided 1 clove garlic 5 okra, sliced 2 cups heavy cream 1 cup shredded fontina cheese

1 cup shredded Asiago cheese 1/2 cup grated Parmigiano cheese salt and white pepper to taste

Directions 1. Cook panko bread crumbs in hot olive oil for about three minutes or until brown and crispy. 2. Now cook garlic in hot olive oil for a few minutes before adding okra and cooking it for another one minute. 3. Pour heavy cream into it and cook it for a few more minutes. 4. Turn off the heat and stir in fontina and asiago cheese. 5. Cook paste by following the direction of the package and coat it with sauce and parmigiana cheese. 6. Sprinkle salt and pepper according to your taste, and top all this with bread crumbs. 7. Serve.

20

Vegetable Mac and Cheese

Mac

and Cheese Classico

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 385 kcal Carbohydrates 30 g Cholesterol 60 mg Fat 21.8 g Protein 16.5 g Sodium 411 mg

Ingredients 1 3/4 cups elbow macaroni, uncooked 3 tbsps butter or margarine 2 tbsps flour 2 cups KRAFT Shredded Sharp Cheddar Cheese, divided

2 cups milk 3 slices turkey bacon, cooked, crumbled

Directions 1. Set your oven at 350 degrees F and also put some oil on the baking dish. 2. Cook pasta in boiling salty water for about 8 minutes before draining it with the help of a colander. 3. Cook flour in hot butter before adding milk, while stirring continuously for 5 minutes. 4. Now add cheese before cooking all this for another 5 minutes or until you see that the sauce is thick enough. 5. Add this sauce over macaroni and bacon before pouring this into the prepared dish. 6. Bake this in the preheated oven for about 30 minutes or until the top begins to turn brown.

Mac and Cheese Classico

21

SWEET POTATO

Casserole

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 12 Calories 433 kcal Fat 20.5 g Carbohydrates 60.3g Protein 4.1 g Cholesterol 65 mg Sodium 170 mg

Ingredients 2 (29 oz.) cans sweet potatoes in light syrup, drained 1/2 C. white sugar 1/2 C. butter, melted 2 eggs, beaten 1 tsp vanilla extract 1/3 C. milk

1/3 C. butter, melted 1 C. brown sugar 1/2 C. all-purpose flour 1 C. pecan halves

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Put your potatoes in a bowl and mash them up nicely. 3. Then add in milk, sugar, vanilla, half a C. of melted butter, and eggs. Continue mixing until everything is nicely even. 4. Get a 2nd bowl, mix evenly: flour, 1/3 melted butter, pecans, and brown sugar. 5. Get a casserole dish and fill it with your mashed potatoes and then top the potatoes with your pecan mixture. 6. Cook in the oven for 27 mins. 7. Enjoy.

22

Sweet Potato Casserole

Chipotle

Mac and Cheese

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 10 Calories 556 kcal Fat 31.5 g Carbohydrates 44.2g Protein 23.3 g Cholesterol 98 mg Sodium 986 mg

Ingredients 1 pound elbow macaroni, cooked according to package directions 1 quart half and half, divided 1 chipotle pepper from canned chipotles in adobo sauce, or more to taste 5 chicken bouillon cubes 3 cloves fresh garlic, roughly chopped 1 tbsp Onion Powder 1/2 tsp Fine Grind Black Pepper 1/4 C. Corn Starch

2 C. shredded Monterey Jack cheese 2 C. shredded pepperjack cheese Topping: 1 C. shredded pepper jack cheese

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch casserole dish. 2. In a food processor or blender, add half-and-half, chipotle peppers, garlic and bouillon and pulse till well combined. 3. Transfer the mixture into a large pan with the remaining half-and-half, cornstarch, onion powder and black pepper. 4. Bring to a boil, stirring continuously and boil for about 1 minute or till thick and immediately remove from heat. 5. Immediately, add cheese and stir till melted completely and then stir in the cooked macaroni. 6. Transfer the mixture into the prepared casserole dish evenly and top with the desired topping evenly. 7. Cook everything in the oven for about 25-30 minutes or till the top becomes bubbly and golden brown.

Chipotle Mac and Cheese

23

MAUI

Pineapple Stir Fry

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 450 kcal Fat 25.6 g Carbohydrates 45.2g Protein 11.4 g Cholesterol 54 mg Sodium 930 mg

Ingredients 1 tbsp vegetable oil, or more to taste 1 (16 oz.) package Polish beef sausage, or to taste, cut into 1-inch squares 1 large onion, thinly sliced 1 large green bell pepper, cut into 1-inch squares 3/4 fresh pineapple - peeled, cored, and cut into chunks 2 tbsps cornstarch

1/2 C. pineapple juice, or more to taste 1/3 C. packed brown sugar, or to taste 2 tbsps cider vinegar 2 tbsps soy sauce 2 tsps minced garlic

Directions 1. Stir fry your bell peppers, sausage and onions, in oil, for 10 mins then combine in the pineapple and continue frying everything for 4 more mins. 2. Now get a bowl, combine: cornstarch and pineapple juice. 3. Once the mix is smooth add in: minced garlic, brown sugar, soy sauce, and cider vinegar. 4. Continue mixing everything until the sugar is worked in then add the mix to the sausage and peppers. 5. Let everything simmer for about 7 mins, until everything is thick. 6. Enjoy.

24

Maui Pineapple Stir Fry

Barbecued

Chipotle Meatloaf

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 306 kcal Fat 16.2 g Carbohydrates 12.7g Protein 25.8 g Cholesterol 124 mg Sodium 635 mg

Ingredients 2 eggs 1/3 C. hickory flavored barbeque sauce 2 cloves garlic, minced, or to taste 2 chipotle chilies in adobo sauce, minced, or to taste 2 tbsps adobo sauce from chipotle peppers 1 tsp kosher salt 1 tsp coarse ground black pepper 1/2 tsp celery salt

1/2 tsp ground cumin 1 tbsp Worcestershire sauce 1 onion, chopped 1/2 C. dry oatmeal 2 pounds lean ground beef 2 tbsps hickory flavored barbeque sauce

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 9x5-inch loaf pan. 2. In a large bowl, crack the eggs and beat till smooth. 3. Add 1/3 C. of barbecue sauce, adobo sauce, Worcestershire sauce, chipotle chilis, garlic, cumin, celery salt, kosher salt and black pepper and beat till well combined. 4. Add beef, oatmeal and onion and mix till well combined and transfer into the prepared loaf pan evenly and coat the top with the remaining barbecue sauce. 5. Cook in the oven for about 1 hour or till done completely.

Barbecued Chipotle Meatloaf

25

VEGAN

Burrito Casserole

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 486 kcal Fat 18 g Carbohydrates 35.9g Protein 50.8 g Cholesterol 45 mg Sodium 1807 mg

Ingredients 3/4 C. white rice 1 1/2 C. water 1 (12 oz.) package frozen soy burgerstyle crumbles 1 (28 oz.) can whole tomatoes, drained, 1/4 C. juice reserved 2 1/2 tsps chili powder 1 tsp cumin 1 (1.25 oz.) package taco seasoning mix 2 (10 inch) burrito-size flour tortillas

1 (14.25 oz.) can vegetarian refried beans, divided 2 fresh jalapeno peppers - seeded, sliced, and divided 1 1/2 C. salsa, divided 2 1/2 C. shredded Cheddar cheese, divided

Directions 1. Set your oven to 375 degrees before doing anything else. Coat a casserole dish with nonstick spray or oil. 2. Get a saucepan and add some water and rice to it. Get the water boiling then set the heat to low and let it cook for 20 mins. 3. Stir fry the following in a frying pan for 10 mins: taco seasoning, soy crumbles, cumin, tomato juice, and chili powder. 4. Layer the following in your casserole dish: tortilla, jalapeno, 1 C. cheddar, half of your beans, salsa, rice, and soy crumbles. Continue layering until all ingredients are used. Coat everything with 1.5 C. of cheddar. 5. Cook in the oven for 16 mins. Enjoy hot.

26

Vegan Burrito Casserole

Lemon

and Bacon Stuffed Chicken

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 483 kcal Fat 37.1 g Carbohydrates 3.2g Protein 33.8 g Cholesterol 100 mg Sodium 529 mg

Ingredients 8 tbsps olive oil 2 tsps lemon juice 4 cloves crushed garlic 1 tbsp dried oregano salt and pepper to taste 4 skinless, boneless chicken breasts

4 slices feta cheese 4 slices turkey bacon, fried and drained

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, mix: pepper, oils, salt, lemon juice, and garlic. 3. Fill your chicken pieces with 1 piece of bacon and 1 piece of feta. Then stake a toothpick through each. 4. Layer your chicken in a casserole dish and coat them with the wet oil mix. Cook everything in the oven for 33 mins. 5. Enjoy.

Lemon and Bacon Stuffed Chicken

27

CLASSICAL

Pot Pie

Prep Time: 40 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 599 kcal Fat 32.5 g Carbohydrates 24.8g Protein 49.6 g Cholesterol 166 mg Sodium 755 mg

Ingredients 1 pastry for a 9 inch single crust pie 1 (4 lb) whole chicken, deboned and cut into bite size pieces 4 slices cooked turkey 4 leeks, diced 1 onion, diced salt and pepper to taste

1 pinch ground allspice 1 1/4 C. chicken stock 1 tbsp milk 1/2 C. heavy cream

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Layer the following in a baking dish: turkey, onions, leeks, and chicken. 3. Continue layering until ingredients are used. Between each layer add some allspice, pepper, and salt. 4. Pour in your stock around the layers. 5. Cover the top of the casserole with your pastry after you have flattened it. Cut the edge of the pastry to that it fits nicely around the dish. Coat the top of the pastry with some milk. 6. Cook the pie in the oven for 45 mins. 7. Warm your cream on the stove and top the casserole with cream when serving. 8. Enjoy.

28

Classical Pot Pie

Fried Chips

and Fried Fish

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 782 kcal Fat 26.2 g Carbohydrates 91.9g Protein 44.6 g Cholesterol 125 mg Sodium 861 mg

Ingredients 1 C. all-purpose flour 1 tsp baking powder Salt and freshly ground black pepper, to taste 1 egg, beaten lightly 1 C. milk

4 large potatoes, peeled and cut into strips lengthwise 4 C. vegetable oil 1 1/2 lbs cod fillets

Directions 1. In a large bowl, add flour, baking powder, salt, black pepper, egg and milk. 2. Mix till well combined. 3. Keep everything aside for at least 20 minutes. 4. In a large bowl of chilled water, dip the potatoes for 2-3 minutes. 5. Drain the mix well and pat dry with paper towel. 6. In a large skillet, heat the oil with medium heat. 7. Add the potatoes and fry for about 3-4 minutes or till crisp and tender. 8. Transfer the potatoes onto a paper towel lined plate. 9. Coat the cod fillets in the flour mixture evenly. 10. Fry everything for about 3-4 minutes or till golden brown. 11. Transfer the cod fillets onto another paper towel lined plate. 12. Now, return the potato strips to the skillet and fry them for about 1-2 minutes more or till crispy.

Fried Chips and Fried Fish

29

TUNA

Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 228 kcal Fat 17.3 g Carbohydrates 5.3g Protein 13.4 g Cholesterol 24 mg Sodium 255 mg

Ingredients 1 (7 oz.) can white tuna, drained and flaked 6 tbsps mayonnaise or salad dressing 1 tbsp Parmesan cheese 3 tbsps sweet pickle relish 1/8 tsp dried minced onion flakes 1/4 tsp curry powder

1 tbsp dried parsley 1 tsp dried dill weed 1 pinch garlic powder

Directions 1. Get a bowl, combine: onion flakes, tuna, parmesan, and mayo. 2. Stir the contents until they are smooth then add the garlic powder, curry powder, dill, and parsley. 3. Stir the contents again to evenly distribute the spices. 4. Enjoy over toasted buns or crackers.

30

Tuna Salad

Ranch

Pasta Salad

Prep Time: 10 mins Total Time: 1 hr 25 mins Servings per Recipe: 10 Calories 336 kcal Fat 26.8 g Carbohydrates 14.9g Protein 9.3 g Cholesterol 31 mg Sodium 691 mg

Ingredients 1 (12 oz.) package uncooked tri-color rotini pasta 10 slices turkey bacon 1 C. mayonnaise 3 tbsps dry ranch salad dressing mix 1/4 tsp garlic powder 1/2 tsp garlic pepper

1/2 C. milk, or as needed 1 large tomato, diced 1 (4.25 oz.) can sliced black olives 1 C. shredded sharp Cheddar cheese

Directions 1. Boil your pasta in water and salt for 9 mins, then remove the liquids. 2. Stir fry your bacon then break it into pieces once it becomes crispy. 3. Get a bowl, combine: garlic pepper, mayo, garlic powder, ranch dressing mix, and milk. 4. Stir the contents then add in: cheese, rotini, black olives, bacon, and tomatoes. 5. Stir the contents again until everything is smooth then place a covering of plastic around the bowl and put everything in the fridge for 65 mins. 6. If the salad is too dry add a bit more milk, if needed. 7. Enjoy.

Ranch Pasta Salad

31

40-MINUTE

Curry Carrot Soup

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 158 kcal Fat 10.9 g Carbohydrates 13.5g Protein 3.1 g Cholesterol 34 mg Sodium 101 mg

Ingredients 2 tbsp olive oil 1 1/2 lb. peeled carrots, cut into 1-inch chunks 1 large onion, cut into large dice 1 tbsp butter 1 pinch sugar 3 large garlic cloves, thickly sliced

2 tbsp curry powder 3 C. chicken broth 1 1/2 C. half-and-half Salt and freshly ground pepper, to taste Garnish: chopped roasted pistachios

Directions 1. In a large sauté pan, heat the oil on medium-high heat and sauté the carrots and onion for about 7-8 minutes. 2. Reduce the heat to low and stir in the butter, sugar and garlic. 3. Cook for about 10 minutes, stirring occasionally. 4. Add the curry powder and sauté for about 30-60 seconds. 5. Increase the heat to medium-high. 6. Add the broth and bring to a boil. 7. Reduce the heat to low and simmer, partially covered for about 10 minutes. 8. With an immersion blender, blend till smooth. 9. Stir in the half-and-half, salt and pepper and cook till heated completely. 10. Serve with a garnishing of the roasted pistachios.

32

40-Minute Curry Carrot Soup

Wild Rice

Curry Soup

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 309 kcal Fat 6.6 g Carbohydrates 61.2g Protein 7.6 g Cholesterol 15 mg Sodium 784 mg

Ingredients 1 C. uncooked wild rice 3 C. water 2 1/2 lb. butternut squash - peeled, seeded, and cubed 2 1/2 C. chicken broth 1/2 C. orange juice 2 tbsp butter 1 medium onion, chopped 1 clove garlic, finely chopped

1 1/2 tsp curry powder 1 1/4 tsp salt 1/2 tsp ground black pepper

Directions 1. In a pan, add the wild rice and water and bring to a boil. 2. Reduce the heat to low and simmer, covered for about 45 minutes. 3. In another medium pan, add the squash and enough water to cover and bring to a boil. 4. Cook for about 15 minutes. 5. Drain the squash well. 6. Return the squash to the pan and mash slightly. 7. Add the chicken broth and orange juice and stir to combine. 8. In a skillet, melt the butter on medium heat and sauté the onion and garlic till tender. 9. Stir in the curry powder. 10. Reduce the heat to low and simmer for about 12 minutes, stirring occasionally. 11. In a food processor, add the squash mixture and onion mixture and pulse till smooth. 12. Return the mixture to the pan with the wild rice and cook till heated completely. 13. Stir in the salt and pepper and serve.

Wild Rice Curry Soup

33

PASTORAL

Mushroom and Rice Curry Soup

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 7 Calories 176 kcal Fat 9g Carbohydrates 19.2g Protein 4.1 g Cholesterol 25 mg Sodium 456 mg

Ingredients 1 C. uncooked wild rice 1/4 C. butter 1 onion, chopped 2 1/2 C. sliced fresh mushrooms 1/2 C. chopped celery 1/2 C. all-purpose flour 6 C. vegetable broth 2 C. half-and-half 2/3 C. broth 1/2 tsp salt

1/2 tsp white pepper 1/2 tsp curry powder 1/2 tsp dry mustard 1/2 tsp paprika 1/2 tsp dried chervil 1 tbsp chopped fresh parsley, for garnish

Directions 1. In a pan of the boiling water, stir in the rice. 2. Reduce the heat and simmer, covered for about 40 minutes. 3. In a large pan, melt the butter on medium heat and sauté the onion till golden brown. 4. Add the mushrooms and celery and sauté for about 2 minutes. 5. Reduce the heat to low. 6. Stir in the flour and cook till the mixture becomes bubbly, stirring continuously. 7. Slowly, add the broth, stirring continuously. 8. Increase the heat to medium-high and bring to a boil, stirring continuously. 9. Reduce the heat to low and stir in the cooked rice, half and half,broth, salt, white pepper, curry powder, dry mustard, paprika and chervil. 10. Simmer till heated completely. 11. Serve hot with a garnishing of the parsley.

34

Pastoral Mushroom and Rice Curry Soup

Ginger

and Maple Sweet Potato Curry Soup

Prep Time: 20 mins Total Time: 7 hrs 40 mins Servings per Recipe: 9 Calories 159 kcal Fat 3.5 g Carbohydrates 28.9g Protein 3.3 g Cholesterol 13 mg Sodium 667 mg

Ingredients 5 C. chicken broth 2 large sweet potatoes, peeled and cut into cubes 2 C. baby carrots 1 onion, chopped 1 tsp red curry powder 3/4 tsp ground cinnamon

1/2 tsp ground ginger 1 C. half-and-half 2 tbsp real maple syrup Salt and ground black pepper to taste

Directions 1. In a slow cooker, mix together the chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon and ground ginger. 2. Set the slow cooker on Low and cook, covered for about 7 hours. 3. Remove from the heat and keep aside to cool slightly. 4. In a blender, add the mixture in batches and pulse till smooth. 5. Return the pureed soup into the slow cooker. 6. Stir in the half-and-half, maple syrup, salt and pepper. 7. Set the slow cooker on High and cook, covered for about 20 minutes.

Ginger and Maple Sweet Potato Curry Soup

35

SPICY

Honey Tilapia Tacos

Prep Time: 35 mins Total Time: 6 hrs 44 mins Servings per Recipe: 6 Calories 416 kcal Fat 19.2 g Carbohydrates 38.5g Protein 22.6 g Cholesterol 43 mg Sodium 644 mg

Ingredients Marinade 1/4 C. extra virgin olive oil 2 tbsp distilled white vinegar 2 tbsp fresh lime juice 2 tsp lime zest 1 1/2 tsp honey 2 cloves garlic, minced 1/2 tsp cumin 1/2 tsp chili powder 1 tsp seafood seasoning 1/2 tsp ground black pepper 1 tsp hot pepper sauce 1 lb. tilapia fillets, cut into chunks Dressing 1 (8 oz.) container light sour cream 1/2 C. adobo sauce from chipotle peppers

2 tbsp fresh lime juice 2 tsp lime zest 1/4 tsp cumin 1/4 tsp chili powder 1/2 tsp seafood seasoning salt and pepper to taste Toppings 1 (10 oz.) package tortillas 3 ripe tomatoes, seeded and diced 1 bunch cilantro, chopped 1 small head cabbage, cored and shredded 2 limes, cut in wedges

Directions 1. For marinade in a bowl, add the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper and hot sauce and beat till well combined. 2. In a shallow dish, add the tilapia and marinade and mix. Refrigerate, covered for about 6-8 hours. 3. For the dressing in a bowl, mix together the sour cream and adobo sauce.. 4. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning, salt and pepper. 5. Refrigerate, covered till serving. 6. Set your outdoor grill for high heat and lightly, grease the grill grate. 7. Arrange the grill grate 4-inch from the heat. 36

Spicy Honey Tilapia Tacos

8. Remove the tilapia from marinade and discard off any excess marinade. 9. Cook the tilapia on the grill for about 9 minutes, flipping once in the middle way. 10. For the tacos, place the tilapia pieces in the center of each tortilla with the desired amounts of tomatoes, cilantro, and cabbage. 11. Top with the dressing. 12. Roll up the tortillas around the fillings and serve with a garnishing of the lime wedges.

37

CHIPOTLE

Meatballs with Spaghetti

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 662 kcal Fat 23.2 g Carbohydrates 71.8g Protein 38.4 g Cholesterol 99 mg Sodium 1199 mg

Ingredients 2 pounds ground beef 1 (7 oz.) can minced chipotle peppers in adobo sauce, or to taste 1 bunch green onions, minced 1/4 C. bread crumbs 1 1/2 tsps garlic powder, or to taste 1 1/2 tsps salt, or to taste 1 1/2 tsps ground black pepper, or to taste

1 (16 oz.) package spaghetti 1 (15 oz.) can spaghetti sauce 1/4 C. grated Parmesan cheese

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a baking sheet. 2. In a large bowl, add the beef, breadcrumbs, green onion, chipotle peppers with adobo, garlic powder, salt and black pepper and mix till well combined. 3. Make small sized balls from the beef mixture and place onto the prepared baking sheet in a single layer. 4. Cook in the oven for about 30 minutes to till done completely. 5. Meanwhile in a large pan of lightly salted boiling water, cook the spaghetti for about 12 minutes or till the desired doneness and drain well. 6. In a large pan, cook the spaghetti sauce on medium heat for about 5-7 minutes. 7. Stir in the meatballs and place the mixture over the cooked spaghetti and serve with a garnishing of cheese.

38

Chipotle Meatballs with Spaghetti

Southern California Casserole

Prep Time: 20 mins Total Time: 10 hrs 10 mins Servings per Recipe: 12 Calories 365 kcal Fat 22 g Carbohydrates 22.9g Protein 18.2 g Cholesterol 155 mg Sodium 1419 mg

Ingredients 1 (16 oz.) package bulk beef sausage with sage, optional 6 flour tortillas, cut into 1-inch squares 4 (4 oz.) cans chopped green chilies 2 C. shredded Monterey Jack cheese 10 eggs 1/2 C. milk 1/2 tsp salt 1/2 tsp garlic salt

1/2 tsp onion salt 1/2 tsp ground black pepper 1/2 tsp ground cumin 2 tomatoes (or to taste), sliced

Directions 1. Coat a casserole dish with oil or butter. 2. Place a large skillet on medium heat. Add the sausages and cook them for 6 min. 3. Place half of the tortillas in the bottom of the casserole dish then top it with 8 oz. of canned green chilies, 1/2 of the sausages drained from the grease and half of the shredded cheese. 4. Repeat the process to make another layer. 5. Get a mixing bowl: Place in it the eggs, milk, salt, garlic salt, onion salt, black pepper, and cumin whisk them well. Pour the eggs mix all over the layer tortilla casserole. 6. Cover the casserole with a piece of plastic wrap then place it in the fridge for 8 h. 7. Before you do anything set the oven to 350 F. 8. Place the tortilla casserole in the oven and cook it for 52 min. 9. Lay the tomato slices on top then cook the tortilla casserole in the oven for 15 min. 10. Allow the tortilla casserole to rest for 10 min then serve it warm. 11. Enjoy.

Southern California Casserole

39

FIESTA

Casserole

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 10 Calories 279 kcal Fat 7.7 g Carbohydrates 35.9g Protein 18.6 g Cholesterol 36 mg Sodium 1128 mg

Ingredients 1 lb. skinless, boneless chicken breast halves 1/2 C. water, or as needed 1 large onion, chopped 1 red bell pepper, chopped 1 (15 oz.) can black beans, partially drained 1 (14 oz.) can whole kernel corn, drained 3/4 C. picante sauce 1 (4 oz.) can chopped green chilis

2 tbsps chili powder 1 tbsp ground cumin 4 (8 inch) flour tortillas 1 (10.75 oz.) can condensed fiesta-style nacho cheese soup 1 (14.5 oz.) can diced tomatoes with green chili peppers 1 C. shredded Mexican cheese blend

Directions 1. Before you do anything set the oven to 350 F. Coat a casserole dish with grease. 2. Place a large skillet on medium heat. Add the water with chicken breasts then cook it for 10 min. 3. Drain the chicken and shred it then set it aside. 4. Stir the bell pepper with onion into the skillet with the remaining chicken juices then cook them for 7 min. 5. Add the shredded chicken with black beans, corn, picante sauce, chopped green chilis, chili powder, and cumin. Cook them for 5 min. 6. Pour the chicken mix into the casserole dish. Lay on it the tortillas. 7. Get a mixing bowl: Combine the soup with diced tomatoes and green chilis completely. Spread the mix on the tortilla layer then sprinkle the cheese on it. 8. Cook the chicken casserole in the oven for 30 min. 9. Serve it warm. 10. Enjoy.

40

Fiesta Casserole

Tucson

Casserole

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 323 kcal Fat 11.7 g Carbohydrates 43.3g Protein 14.4 g Cholesterol 20 mg Sodium 1114 mg

Ingredients 2 tsps olive oil 1 large onion, chopped 1 red bell pepper, chopped 1/4 C. sliced fresh mushrooms 1 tsp minced garlic 1 (10 oz.) can diced tomatoes with green chili peppers (such as RO*TEL(R)) 1 (15 oz.) can black beans, drained and rinsed 1 C. salsa 2 tbsps chili powder

1 tsp ground cumin 1 pinch cayenne pepper salt and ground black pepper to taste 1 C. fresh spinach leaves, or to taste 4 yellow squash, cubed 1 (4 oz.) packet saltine crackers, crushed 1 C. shredded Cheddar cheese (optional)

Directions 1. Before you do anything set the oven to 350 F. Grease a casserole dish. 2. Place a large skillet on medium heat. Add the onion with red bell pepper, mushrooms, and garlic then cook them for 10 min. 3. Stir in the tomatoes with green chili peppers, black beans, salsa, chili powder, cumin, cayenne pepper, salt, and black pepper then cook them for 5 min while stirring often. 4. Add the spinach to the skillet. Put on the lid and cook them for 2 min. Spoon the mix into the casserole and sprinkle the crackers on it then cook it for 39 min in the oven. 5. Sprinkle the shredded cheese then broil it in the oven for 5 min. 6. Serve your crackers casserole warm. 7. Enjoy.

Tucson Casserole

41

CORN

Ranch Casserole

Prep Time: 25 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 355 kcal Fat 11 g Carbohydrates 47.9g Protein 16.6 g Cholesterol 114 mg Sodium 946 mg

Ingredients 4 eggs 1 C. milk 1 (15 oz.) can ranch-style beans, drained 1 (14.75 oz.) can cream-style corn 1 C. shredded Cheddar cheese 1 tsp ground cumin 1 tsp paprika 1/2 tsp dried oregano

salt and pepper to taste 1 dash hot pepper sauce, or to taste 1 (1 lb.) loaf day-old bread, torn into small pieces

Directions 1. Before you do anything set the oven to 350 F. 2. Get a mixing bowl: add the milk with eggs and mix them. Add the beans with corn and Cheddar cheese, cumin, paprika, oregano, salt, pepper and hot sauce then combine them completely. 3. Stir in the bread until soaks the liquid then place it aside for 20 min. Stir in the mix again then transfer it to the greased casserole. 4. Cook in the oven for 45 min. 5. Serve it warm. 6. Enjoy.

42

Corn Ranch Casserole

Monterey

Casserole

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 4 Calories 418.2 Fat 174.2mg Cholesterol 614.4mg Sodium 34.1g Carbohydrates 29.3g Protein 418.2

Ingredients 2 C. cooked rice 2 boneless skinless chicken breasts, chopped (medium size) 1 C. Monterey jack cheese, shredded 1 C. evaporated milk 1 1⁄2 tbsps red onions, finely chopped 2 large eggs, lightly beaten

1⁄4 C. cilantro, finely chopped 1 tsp cumin 1⁄2 tsp salt 2 tbsps jalapenos, seeded and diced

Directions 1. Before you do anything set the oven to 350 F. Grease a baking dish with oil or butter. 2. Place a large skillet on medium heat. Heat in it a splash of olive oil. 3. Season the chicken with some salt and pepper. Cook the chicken in the hot oil for 8 min on each side. Cut the chicken breasts into small dices. 4. Get a large mixing bowl: Add the chicken with the remaining ingredients then mix them well. 5. Spoon the mix into the baking dish then cook it in the oven for 44 min. serve your chicken casserole warm. 6. Enjoy.

Monterey Casserole

43

FALL OFF

The Bone Teriyaki Chicken

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 352 kcal Fat 11.4 g Carbohydrates 31g Protein 30.7 g Cholesterol 103 mg Sodium 1009 mg

Ingredients 3/4 C. brown sugar 3/4 C. reduced-soy sauce 1/4 C. cider vinegar 2 tbsp ground ginger 2 tbsp garlic powder 1 tsp ground black pepper 1 (20 oz) can crushed pineapple 1 C. chicken stock 3 lb boneless, skinless chicken thighs

2 tbsp cornstarch (optional) 2 tbsp cold water (optional)

Directions 1. Get a medium mixing bowl: Mix in it the brown sugar, soy sauce, cider vinegar, ginger, garlic powder, pepper, crushed pineapple and juice, and chicken stock to make the sauce. 2. Lay the chicken thighs in a pressure cooker and cover it with the teriyaki sauce. Stir them well. 3. Put on the lid and bring the pot to high pressure. Lower the heat and cook them for 20 min on high pressure. 4. Get a small bowl: Mix in it the water with cornstarch. 5. Use the quick method to release the pressure. Drain the chicken thighs and place them aside. Place a piece of foil over them to maintain their heat. 6. Stir the cornstarch mix into the pot with the sauce. Cook them until they start boiling. Keep boiling the sauce while stirring until it becomes thick to your liking. 7. Spoon the sauce over the chicken thighs then serve them warm. 8. Enjoy.

44

Fall Off The Bone Teriyaki Chicken

Coconut

Teriyaki Zoodles and Spring Veggies Stir Fry

Prep Time: 10 mins Total Time: 22 mins Servings per Recipe: 2 Calories 165 kcal Fat 7.7 g Carbohydrates 21.5g Protein 6.5 g Cholesterol 0 mg Sodium 461 mg

Ingredients 1 tbsp olive oil 2 tbsp teriyaki sauce, divided 1 large carrot, thinly sliced 1/2 large green bell pepper, thinly sliced 1/4 large yellow onion, thinly sliced 1 head baby bok choy, chopped

1 large zucchini, cut into long strands 1 tsp garlic powder

Directions 1. Place a large pan over medium heat. Heat the oil in it. Add the carrot, bell pepper, and onion. Cook them for 6 min. 2. Add the bok choy with garlic powder and the rest of teriyaki sauce. Cook them for 8 min while stirring them often. Serve your Zoodles stir fry warm. 3. Enjoy.

Coconut Teriyaki Zoodles and Spring Veggies Stir Fry

45

STIR FRIED

Teriyaki Rice Tortillas

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 540 kcal Fat 7.8 g Carbohydrates 100.6g Protein 15 g Cholesterol 0 mg Sodium 4426 mg

Ingredients 1 C. uncooked long grain white rice 2 C. water 2 tbsp olive oil 1 onion, chopped 1 red bell pepper, chopped 1 small zucchini, chopped 1 small yellow squash, chopped 1 1/4 C. teriyaki sauce 3 tbsp soy sauce

2 tsp garlic powder 1/2 tsp salt 1 tsp ground black pepper 4 (10 inch) whole wheat tortillas

Directions 1. Cook the rice according to the directions on the package. Drain it. 2. Place a large pan over medium heat. Heat the oil in it. Cook in it the veggies for 6 to 10 min or until they become soft. 3. Add the teriyaki sauce with rice, soy sauce, garlic powder, salt and pepper. Cook them for 4 min. 4. Spoon 1/4 of the stir fry veggies rice mix to each tortilla and wrap them. Serve them with your favorite toppings. 5. Enjoy.

46

Stir Fried Teriyaki Rice Tortillas

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.

Roasted Veggies Lasagna

47

GROCERY

Rotisserie Orzo Chicken Soup

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 5 Calories 514 kcal Fat 11.4 g Carbohydrates 70.4g Protein 31.2 g Cholesterol 65 mg Sodium 1859 mg

Ingredients 2 (32 oz.) cartons chicken broth 1/2 cooked rotisserie chicken, meat removed from bones and chopped 1 C. sliced carrots 1 Macintosh apple, cored and diced 1/2 onion, diced 1/2 C. sliced celery

1/4 C. grated Parmesan cheese 1 bay leaf 2 C. orzo pasta

Directions 1. In a large pan, add the chicken broth, chicken, carrots, apple, onion, celery, Parmesan cheese and bay leaf and bring to a boil. 2. Reduce the heat to medium-low and simmer for about 30 minutes. 3. Stir in the orzo and cook for about 11 minutes, stirring occasionally.

48

Grocery Rotisserie Orzo Chicken Soup

Mediterranean Stew

Prep Time: 15 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 383 kcal Fat 19.7 g Carbohydrates 11.1g Protein 25.3 g Cholesterol 86 mg Sodium 402 mg

Ingredients 1 cooking spray (such as Pam(R)) 2 tbsps olive oil, divided 2 large onions, cut into 1/2-inch dice 4 cloves garlic, or more to taste, minced 8 chicken thighs, or more to taste, trimmed 2 C. broth 2 (6.5 oz.) cans tomato sauce

1/2 tsp ground black pepper 1 lemon, juiced 1 drop hot pepper sauce (such as Tabasco(R)) 1 pinch ground cinnamon

Directions 1. 2. 3. 4. 5.

Coat a big pot with nonstick spray then add in 1 tbsp of olive oil. Begin to stir fry your garlic and onions for 7 mins then place the mix to the side. Add the rest of the oil and brown your chicken in it for 7 mins. Combine in the broth and get everything boiling. Once the mix is boiling reduce the heat to low and gently cook the chicken for 17 mins. 6. Now combine in the cinnamon, tomato sauce, onion mix, hot sauce, black pepper, and lemon juice. 7. Get the mix boiling again, set the heat to low, place a lid over on the pot, and gently cook the stew for 65 mins. 8. Enjoy.

Mediterranean Stew

49

CLASSIC

Cracked Potato and Beef Roast

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 10 Calories 560.6 Fat 38.4 g Cholesterol 125.2 mg Sodium 356.8 mg Carbohydrates 17 g Protein 35 g

Ingredients 2 tbsp minced fresh rosemary 4 garlic cloves, minced 1 tsp salt 1 tsp dry mustard 1 tsp cracked black pepper 1 (4 lb) well-trimmed beef roast 2 tbsp vegetable oil

3 medium baking potatoes, quartered 2 large sweet potatoes, halved, quartered 4 small onions, halved

Directions 1. Before you do anything set the oven to 500 F. 2. Get a small bowl: Mix in it the rosemary, garlic, salt, mustard, and pepper. Rub half of the mix into the beef roast and place it aside. 3. Get a large mixing bowl: Toss in it the half of the remaining seasoning mix. Add the potatoes with onion and toss them well. 4. Transfer the roast to a rack in roasting pan with the fatty side facing up. Cook the roast in the oven for 25 min. 5. Arrange the veggies mix around the roast and cook them for 2 h. Cover the roast with a loose piece of foil and allow it to rest for 17 min. 6. Serve your beef roast and veggies warm. 7. Enjoy.

50

Classic Cracked Potato and Beef Roast

Meatballs

in Sweet & Sour Sauce

Prep Time: 30 mins Total Time: 1 hr 20 mins Servings per Recipe: 20 Calories 168 kcal Fat 6.2 g Carbohydrates 19.2g Protein 9.4 g Cholesterol 46 mg Sodium 371 mg

Ingredients 2 lbs ground beef 2 eggs, beaten 1 C. breadcrumbs 2 tbsps onion, chopped finely 1/4 C. fresh parsley, chopped 2 tbsps soy sauce 1/4 tsp garlic powder

1 1/2 C. ketchup 1 (16-oz.) can jellied cranberry sauce 2 1/2 tbsps brown sugar 1 tbsp fresh lemon juice

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

Set your oven to 375 degrees before doing anything else. Lightly, grease a large deep baking dish. In a large bowl, add all the meatballs ingredients and mix till well combined. Make small equal sized balls from the mixture. Place the meatballs onto the prepared baking dish in a single layer. Bake everything for about 25 minutes or till browned. Meanwhile in a pan, mix together all the sauce ingredients with a medium heat. Cook, stirring, till the brown sugar is dissolved, and the cranberry sauce is melted completely. 9. Remove the baking dish from the oven. 10. Discard any excess fat from the baking dish. 11. Place the sauce over the meatballs evenly. 12. Bake everything for about 25-30 minutes or till the meatballs are done completely and the sauce changes to a thick glaze.

Meatballs in Sweet & Sour Sauce

51

CREAMY

Meaty Mushroom and Macaroni

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 12 Calories 339.4 Fat 15.0g Cholesterol 55.5mg Sodium 456.7mg Carbohydrates 31.7g Protein 20.0g

Ingredients 8 -10 oz. elbow macaroni 2 lbs. ground beef 1 medium onion, chopped 1 (16 oz.) bags corn 1 (10 1/2 oz.) cans cream of mushroom soup 1 (10 1/2 oz.) cans cream of celery soup 1 (10 1/2 oz.) cans tomato soup

1/2 C. milk 2 (4 oz.) cans mushrooms 2 tsp seasoning mix 2 tsp seasoning salt 2 garlic cloves

Directions 1. Place a large pan over medium heat. Cook in it the onion with beef for 8 min. discard the fat. 2. Add the mushroom soup with celery soup and tomato soup. Mix them well. 3. Stir in the milk with mushroom, corn, garlic, seasoning mix and salt. 4. Add the cooked macaroni and toss them to coat. Serve your creamy macaroni warm. 5. Enjoy.

52

Creamy Meaty Mushroom and Macaroni

Wild Goose

Roast with Apple Sauce

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 12 Calories 447.5 Fat 29.0g Cholesterol 117.3mg Sodium 95.1mg Carbohydrates 13.1g Protein 33.7g

Ingredients 1 goose, rinsed and trimmed salt and ground black pepper 1 head garlic, halved 1 bunch thyme sprig 1 bunch sage 1 onion, quartered 1 dried bay leaf

2 C. water 4 large shallots, halved 1 red apple, quartered 1 green apple, quartered

Directions 1. Before you do anything, preheat the oven to 400 F. 2. Use a sharp knife to poke the goose all over several times. Use a toothpick to secure the neck flap of the goose underneath it. 3. Season the whole goose with some salt and pepper. Place in its cavity the garlic, apple, onion, shallots, thyme, sage and bay leaf. 4. Use a kitchen twine to tie the goose legs. Place it in a roasting dish. Pour around it 2 C of water. 5. Place the dish in the oven and let it cook for 30 min. Skim the fat from the pan and base the goose with the water and juices mix surrounding it. 6. Cook it for another 30 min and baste it again. Lower the oven heat to 325 F. 7. Let the goose cook for an extra 60 min while basting it every 30 min until it becomes golden brown. 8. Once the time is up, wrap the goose in a piece of foil and let it sit for 18 min. Serve it warm with your favorite side dishes. 9. Enjoy.

Wild Goose Roast with Apple Sauce

53

CHICKEN

Dumplings Soup

Prep Time: 2 hrs 5 mins Total Time: 2 hrs 5 mins Servings per Recipe: 6 Calories 522.5 Fat 26.9g Cholesterol 175.6mg Sodium 181.5mg Carbohydrates 37.2g Protein 33.1g

Ingredients Base 3 -4 lbs. chicken pieces 1 small head of celery, washed and trimmed, cut into chunks 1 large yellow onion, chopped 1 bouquet grain containing bay leaf, parsley, thyme 1 large carrot, sliced 1/2 tsp peppercorn salt chopped parsley

Dumpling 3 medium potatoes, peeled, cut into chunks 2 tbsp butter 2 eggs 1 C. whole wheat flour 2 tbsp chopped basil salt & ground black pepper

Directions 1. To make the soup: 2. Place a large pot over medium heat. Stir n it the chicken pieces with veggies, bouquet grain, a pinch of salt and pepper. 3. Cover them with and cook them until they start boiling. Lower the heat and stir in the peppercorns. 4. Put on half a cover and let the soup cook for 120 min. Use a wooden spoon to discard the fat the rise on top from time to time. 5. Cover a colander with layers of cheesecloth. Place it in a large mixing bowl. 6. Pour in it the soup mixture. Discard whatever remains in the colander and reserve the soup broth. 7. To make the dumplings: 8. Bring large salted pot of water to a boil. Cook in it the potato until it becomes soft. Remove it from the water and mash it. 9. Get a large mixing bowl: Mix in it the mashed potato with butter, eggs, basil, salt and pepper. 10. Add the flour gradually while mixing them all the time until you get soft dough. 11. Shape the dough into bite size dumplings. 54

Chicken Dumplings Soup

12. Pour the soup broth in a large pot. Bring it to a boil. 13. Add to it the dumplings and cook them for 5 to 6 min until they rise on top. 14. Adjust the seasoning of the soup then serve it hot. 15. Enjoy.

55

POT PIES

Indian Style

Prep Time: 20 mins Total Time: 1 hr 25 mins Servings per Recipe: 6 Calories 248 kcal Fat 6.9 g Carbohydrates 41.3g Protein 6.5 g Cholesterol 1 mg Sodium 176 mg

Ingredients Crust: 1/2 C. all-purpose flour 1/2 C. whole-wheat pastry flour 1/4 tsp salt 2 tbsp vegetable oil 6 tbsp ice-cold water Filling: 1 1/4 lb. potatoes, peeled and quartered 1 tbsp black mustard seeds 1 tsp curry powder 1 tsp ground ginger 1/2 tsp ground cumin 1/8 tsp red pepper flakes (optional)

1 1/2 tsp vegetable oil 1 C. diced onion 1/2 C. diced carrot 1 tbsp minced garlic 1 C. low-sodium vegetable broth 1 C. frozen peas 2 tsp white sugar salt and ground black pepper to taste 2 tbsp milk

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. In a bowl, mix together the all-purpose flour, pastry flour and salt. 3. Add 2 tbsp of the vegetable oil in the flour mixture, stirring till clumps form. 4. Stir cold water, 1 tbsp at a time in the dough till it holds together 5. Make a ball from the dough. 6. With a damp towel, cover and keep aside. 7. In a large pan of salted water, add the potatoes and bring to a boil. 8. Reduce the heat to medium-low and simmer for about 15 minutes. 9. Drain well. 10. Transfer the drained potatoes into a large bowl and mash till only small chunks remain. 11. Add the mustard seeds, curry powder, ground ginger, cumin and red pepper flakes and stir to combine. 12. In a skillet, heat 1 1/2 tsp of the vegetable oil on medium heat and sauté the onion, 56

Pot Pies Indian Style

carrot and garlic for about 5 minutes. 13. With a spoon, move the onion mixture to one side of the skillet. 14. Add the seasoning mixture to the skillet and sauté for about 30 seconds. 15. Stir the onion mixture with the spice mixture. 16. Stir in the vegetable broth and peas. 17. Fold the carrot mixture into the mashed potatoes. 18. Add the sugar, salt and pepper and stir to combine. 19. Spread the filling mixture into a 9-inch pie dish. 20. Place the dough out onto a lightly floured smooth surface and roll into an 11-inch disc. 21. Place the dough over the pie filling and press down on the dough in several spots to remove any pockets of the air. 22. Trim the excess dough from the edges and with your fingers, crimp the edges of the dough. 23. Carefully, cut a large cross in the center of the dough to vent the steam and brush the top of the dough with the milk. 24. Cook in the oven for about 40-50 minutes. 25. Cool the pie for about 5 minutes before serving.

57

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. Enter 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.

58

Honey Mustard and Curry Chicken

Spicy

Masala Cauliflower

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 5 Calories 168 kcal Fat 11.6 g Carbohydrates 15.1g Protein 4.6 g Cholesterol 0 mg Sodium 62 mg

Ingredients 1 large head cauliflower 4 tbsp vegetable oil 1/2 tsp ground turmeric 1 small onion, minced 2 tomatoes, pureed 1 tsp garlic powder

3 tsp garam masala (optional) salt to taste 1/2 head lettuce

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

Set your oven to 350 degrees F before doing anything else. Cut off most of the cauliflower's stem and arrange the whole head in a baking dish. In a small frying pan, heat 2 tbsp of the oil and turmeric. Coat the cauliflower head with the turmeric oil evenly. Cook in the oven for about 30 minutes. Meanwhile in a frying pan, heat 2 tbsp of the oil and sauté the minced onions till a medium brown color forms. 7. Add the pureed tomatoes, garlic powder, garam masala and salt and simmer for about 10 minutes. 8. In a serving plate, arrange the lettuce leaves and top with the cauliflower on top. 9. Place the tomato curry over the cauliflower and serve hot.

Spicy Masala Cauliflower

59

SOUP

of Carrots and Lentils

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 357 kcal Fat 15.5 g Carbohydrates 40.3g Protein 15.5 g Cholesterol 0 mg Sodium 57 mg

Ingredients 8 oz. brown lentils 1/4 C. olive oil 1 tbsp minced garlic 1 onion, minced 1 large carrot, chopped 1 quart water 1 pinch dried oregano 1 pinch crushed dried rosemary 2 bay leaves 1 tbsp tomato paste

salt and ground black pepper to taste 1 tsp olive oil, or to taste 1 tsp red vinegar, or to taste (optional)

Directions 1. Submerge your lentils, in water, in a big pot, and get it all boiling. 2. Once it is boiling let the contents cook for 12 mins then remove all the liquids. 3. Stir fry the carrots, onions, and garlic in olive oil for 7 mins then add in: bay leaves, lentils, rosemary, water (1 qt.), and oregano. 4. Get everything boiling again, place a lid on the pot, and let the contents gently cook over a low level of heat for 12 mins. 5. Now add in some pepper, salt, and your tomato paste. 6. Place the lid back on the pot and cook everything for 35 more mins. 7. Finally add in some olive oil and red vinegar before serving. 8. Enjoy.

60

Soup of Carrots and Lentils

Yam

Stew

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 379 kcal Carbohydrates 46.8 g Cholesterol 0 mg Fat 19.6 g Protein 9.6 g Sodium 447 mg

Ingredients 2 tbsps olive oil 3 C. chopped yams 2 large onions, chopped 2 C. chopped cabbage 2 tomatoes, chopped 6 tbsps flaked coconut 3 cloves garlic, minced 3 C. tomato juice

1 C. apple juice 1 tsp ground ginger 1/4 tsp cayenne pepper 1 pinch salt 1 large green bell pepper, chopped 1/2 C. peanut butter

Directions 1. Cook garlic, tomatoes, onions, cabbage, yams and coconut in hot oil for about 10 minutes. 2. Add some apple juice, ginger, salt, cayenne pepper and tomato juice into the vegetables and cook this for another 1 hour at medium heat. 3. Now add some peanut butter and bell pepper into this mixture, and cook all this for another 30 minutes to melt down the peanut butter. 4. Serve.

Yam Stew

61

CREAM

of Mushroom and Yam Chicken

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 398 kcal Fat 12.3 g Carbohydrates 40g Protein 31 g Cholesterol 70 mg Sodium 625 mg

Ingredients 6 skinless, boneless chicken breasts 1/4 C. all-purpose flour 1/4 tsp salt 1/4 tsp paprika ground black pepper to taste 1/4 C. vegetable oil 1/2 C. chopped celery 1/2 C. chopped green bell pepper 1 clove crushed garlic 1 tsp dried rosemary

1/8 tsp dried thyme 1 bay leaf 1 (10.75 oz.) can fat free condensed cream of mushroom soup 1/2 C. water 1 C. chopped onion 1 (29 oz.) can sweet potatoes

Directions 1. 2. 3. 4.

Set your oven to 375 degrees F before doing anything else. In a bowl, mix together the flour, salt, paprika and black pepper. Sprinkle the chicken breasts with the seasoned flour evenly. In a skillet, heat the oil on medium heat and cook the chicken breasts till browned lightly. 5. Transfer the chicken into a plate and keep aside. 6. In the same skillet, add the celery, green pepper, garlic, rosemary and thyme and sauté in the pan drippings for about 4 minutes. 7. Stir in the remaining seasoned flour, condensed soup and water. 8. In a casserole dish, place the chicken and arrange the sweet potatoes and onions around chicken. 9. Place the seasoned soup on top evenly. 10. Cover the casserole dish and cook in the oven for about 45 minutes. 11. Uncover and cook in the oven for about 20 minutes more.

62

Cream of Mushroom and Yam Chicken

Pepper

and Sirloin Stew

Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings per Recipe: 8 Calories 353 kcal Fat 17.2 g Carbohydrates 29.4g Protein 19.5 g Cholesterol 57 mg Sodium 498 mg

Ingredients 2 tbsps olive oil 1 onion, chopped 4 cloves garlic, minced 1 red bell pepper, chopped 1 1/2 lbs sirloin tips, cubed 2 bay leaves 1/2 tsp ground cumin 1 tsp dried oregano 1/2 C. vegetable broth 1 (8 oz.) can tomato sauce

2 tbsps red vinegar 1/4 C. pimento-stuffed green olives 1/4 C. raisins 2 tbsps capers 4 potatoes, peeled and quartered salt and pepper to taste

Directions 1. Stir fry your garlic and onions, in oil, until the onions are see-through then add in the meat and brown it all over. 2. Combine in the oregano, bell pepper, cumin, and bay leaf and stir the mix. 3. Let everything fry for 5 mins then combine in the capers, broth, raisins, tomato sauce, vinegar, and olives. 4. Stir the mix again then submerge everything in water. 5. Get everything boiling, place a lid on the pot, set the heat to a low level, and let the contents cook for 90 mins. 6. Now combine in the potatoes and also some pepper and salt. 7. Add a bit more water if the mix is too thick, for your liking, then place the lid back on the pot and continue cooking the stew until the potatoes are done. 8. Enjoy.

Pepper and Sirloin Stew

63

LEBANESE INSPIRED

Potato Casserole

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 466 kcal Carbohydrates 25.7 g Cholesterol 176 mg Fat 24.8 g Protein 34 g Sodium 663 mg

Ingredients 1 lb potatoes 3 tbsps extra-virgin olive oil 4 (4.375 oz.) cans sardines, drained 1/2 lb cherry tomatoes, diced 2 cloves garlic, chopped

1 tbsp dried basil 2 tbsps bread crumbs

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Cook potatoes in boiling salty water for 20 minutes before peeling and slicing it. 3. Place sardine fillets, diced tomatoes, garlic, bread crumbs and basil over these sliced potatoes in a baking dish. 4. Bake in the preheated oven for about 20 minutes. 5. Serve.

64

Lebanese Inspired Potato Casserole

Empanada

of Beef and Black Beans

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 10 Calories 290 kcal Carbohydrates 25.8 g Cholesterol 56 mg Fat 14.7 g Protein 13.9 g Sodium 569 mg

Ingredients 1 tbsp vegetable oil 1 pound ground beef or turkey 1 medium onion, chopped 1/2 tsp salt 1 (10.75 ounce) can Campbell's® Condensed Black Bean, Cumin & Cilantro Soup

4 ounces queso fresco, crumbled (cheese) 1 (14 ounce) package empanada dough, thawed 1 egg, beaten

Directions 1. Set your oven to 425 degrees F. 2. Cook beef, salt and onion in hot over high heat until you see that the beef is thoroughly browned. 3. Turn down the heat to medium before stirring in soup and cooking it until the mixture is really hot and bubbling. 4. Turn the heat off and add queso fresco before spooning this mixture into the dough circle. 5. Fold up these empanadas and place them on the baking sheet. 6. Brush all these empanadas with the beaten egg before baking it for about 20 minutes or until you see that the top of each empanada has turned brown.

Empanada of Beef and Black Beans

65

CLASSICAL

Alfredo

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 673 kcal Fat 30.8 g Carbohydrates 57g Protein 43.3 g Cholesterol 133 mg Sodium 1386 mg

Ingredients 6 skinless, boneless chicken breast halves - cut into cubes 6 tbsps butter, divided 4 cloves garlic, minced, divided 1 tbsp Italian seasoning 1 lb fettuccini pasta 1 onion, diced 1 (8 oz.) package sliced mushrooms 1/3 C. all-purpose flour 1 tbsp salt

3/4 tsp ground white pepper 3 C. milk 1 C. half-and-half 3/4 C. grated Parmesan cheese 8 oz. shredded Colby-Monterey Jack cheese 3 roma (plum) tomatoes, diced 1/2 C. sour cream

Directions 1. Stir your chicken after coating it with Italian seasoning in 2 tbsp of butter with 2 pieces of garlic. 2. Stir fry the meat until it is fully done then place everything to the side. 3. Now boil your pasta in water and salt for 9 mins then remove all the liquids. 4. At the same time stir fry your onions in 4 tbsp of butter along with the mushrooms and 2 more pieces of garlic. 5. Continue frying the mix until the onions are see-through then combine in your pepper, salt, and flour. 6. Stir and cook the mix for 4 mins. Then gradually add in your half and half and the milk, while stirring, until everything is smooth. 7. Combine in the Monterey and parmesan and let the mix cook until the cheese has melted then add the chicken, sour cream, and tomatoes. 8. Serve your pasta topped liberally with the chicken mix and sauce. 9. Enjoy.

66

Classical Alfredo

Beef

Ramen Stir-Fry

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 6 Calories 297 kcal Carbohydrates 7.4 g Cholesterol 78 mg Fat 18.4 g Protein 23.6 g Sodium 546 mg

Ingredients 1 pound ground beef, or to taste 16 slices beef pepperoni, or to taste 1 (14.5 ounce) can diced tomatoes 1 cup water 2 (3 ounce) packages beef-flavored ramen noodles 1 green bell peppers, cut into strips

1 cup shredded mozzarella cheese

Directions 1. Cook beef and pepperoni slices over high heat in a large skillet for about 7 minutes before adding tomatoes, content of seasoning packet content from ramen noodles and water into skillet containing beef. 2. After breaking ramen noodles into half, add this to the beef mixture along with green bell pepper and cook all this for about five minutes or until you see that noodles are soft. 3. Turn the heat off before adding mozzarella cheese and letting it melt down before serving.

Beef Ramen Stir-Fry

67

FRIED

Chicken & Rice

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 6 Calories 794 kcal Fat 22.1 g Carbohydrates 116.4g Protein 29.1 g Cholesterol 46 mg Sodium 469 mg

Ingredients 3 tbsp oyster sauce 2 tbsp fish sauce 1 tsp white sugar 1/2 C. peanut oil for frying 4 C. cooked jasmine rice, chilled 6 large cloves garlic clove, crushed 2 serrano peppers, crushed 1 lb. boneless, skinless chicken breast, cut into thin strips

1 red pepper, seeded and thinly sliced 1 onion, thinly sliced 2 C. sweet Thai basil 1 cucumber, sliced 1/2 C. cilantro sprigs

Directions 1. In a bowl, add the fish sauce, oyster sauce and sugar and beat till well combined. 2. In a large skillet, heat the oil on medium-high heat and sauté the serrano pepper and garlic for a while. 3. Stir in the chicken strips, sugar mixture, onion and bell pepper and stir fry till the chicken becomes golden brown. 4. Increase the heat to high and add in the rice and stir fry till the rice is blended with the chicken mixture. 5. Stir in the basil and immediately remove everything from the heat. 6. Serve with a garnishing of cucumber and cilantro.

68

Fried Chicken & Rice

Slow Cooker

Macaroni and Cheese

Prep Time: 15 mins Total Time: 3 hrs 25 mins Servings per Recipe: 12 Calories 432 kcal Fat 24.7 g Carbohydrates 33.9g Protein 17.8 g Cholesterol 99 mg Sodium 524 mg

Ingredients 1 (16 oz) package elbow macaroni 1/2 C. butter salt and ground black pepper to taste 1 (16 oz) package shredded Cheddar cheese, divided 1 (5 oz) can evaporated milk 2 eggs, well beaten

2 C. whole milk 1 (10.75 oz) can condensed Cheddar cheese soup (such as Campbell's(R)) 1 pinch paprika, or as desired (optional)

Directions 1. Get a bowl, mix: eggs, and milk. Set aside. 2. Get a 2nd bowl, mix: cheddar cheese soup, and milk 3. Boil your macaroni in salt and water for 8 mins. Then enter the pasta into your crock pot. 4. Coat the pasta with some pepper, salt, butter, and 1/2 Cheddar cheese. Finally add in both bowls. 5. Add any remaining cheese. Then season with paprika before cooking for 3 hrs on low setting. 6. Enjoy.

Slow Cooker Macaroni and Cheese

69

TOMATO,

Carrots, and Beef Stew

Prep Time: 30 mins Total Time: 3 hrs 30 mins Servings per Recipe: 6 Calories 518 kcal Fat 36.1 g Carbohydrates 14.2g Protein 29.4 g Cholesterol 101 mg Sodium 160 mg

Ingredients 2 lbs lean beef stew meat, cut into 1-inch cubes 3 tbsps vegetable oil, divided 2 tbsps all-purpose flour 1 pinch salt and ground black pepper to taste 1 pinch cayenne pepper 2 large onions, diced 1 clove garlic, crushed 2 tbsps tomato paste

1 1/2 C. beef broth 2 C. diced carrot 1 sprig fresh thyme 1 tbsp diced fresh parsley for garnish

Directions 1. 2. 3. 4.

5.

6. 7. 8.

70

Get a bowl combine: veggie oil (1 tbsp) and beef cubes. Coat them evenly. Get a 2nd bowl, mix: cayenne, flour, pepper, and salt. Combine both bowls, and make sure all the beef pieces are coated. Fry your beef in the remaining oil in a large pot or Dutch oven. Then add your garlic, onions, tomato paste, and some water. Place a lid on the pot and let the contents simmer for about 7 mins with a lower level of heat. Take half of your beef and add it to the stew and get it boiling. Stir everything nicely. Add your carrots, the remaining beef and beef broth, and thyme. Place a lid on the pot and set the heat to a very low level and let everything lightly boil for about 1.5 hours. Stir the stew every 35 mins. Add some salt for your own tastes. Top the dish with some fresh parsley before serving. Enjoy.

Tomato, Carrots, and Beef Stew

White Rice

and Tomatoes

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 5 Calories 422 kcal Fat 2.8 g Carbohydrates 92g Protein 10.7 g Cholesterol 2 mg Sodium 1120 mg

Ingredients 1 slice turkey bacon, diced 1/2 onion, diced 1/4 green bell pepper, diced 1/2 tsp diced fresh thyme 1/2 C. tomato sauce 1 tsp browning sauce 1 tsp salt 1/2 tsp ground black pepper

1 pinch red pepper flakes 2 (14 oz.) cans whole kernel corn, drained 3 1/2 C. water 2 C. white rice

Directions 1. Fry your bacon. Then remove any excess oils. 2. Combine with the bacon: thyme, onions, and bell peppers. 3. Stir fry until the onions are see-through. Lower the heat under the pan and add in: pepper flakes, tomato sauce, black pepper, salt, and browning sauce. 4. Cook the sauces for 4 mins. Then combine in your water and stir everything. Increase the heat to get the water and sauces boiling. Once boiling add in your rice, then stir it, then lower the heat again. 5. Place a lid on the pan and cook the rice for 32 mins. 6. Stir your rice after it is done and enjoy warm.

White Rice and Tomatoes

71

RICE

Casserole

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 8 Calories 461 kcal Fat 20.3 g Carbohydrates 35.3g Protein 32 g Cholesterol 118 mg Sodium 975 mg

Ingredients 1 lb ground beef 1 (26 oz.) jar spaghetti sauce 1/2 tsp garlic powder 3 C. cooked rice, cooled 2 eggs, lightly beaten 3/4 C. shredded Parmesan cheese, divided

2 1/4 C. shredded mozzarella cheese 2 C. cottage cheese

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Fry your beef for 8 mins and remove any excess oil then crumble it. Add in your garlic powder, and evenly mix everything then add in your tomato sauce, and mix one more time. 3. Get a bowl, and combine: eggs, rice, and one fourth a C. of parmesan. 4. Get a 2nd bowl, combine: one fourth C. parmesan, cottage cheese, and two C. of mozzarella. 5. Get a casserole dish and coat it with nonstick spray, then layer the following: half of your rice, half of your cheese, half of your beef and tomato sauce. 6. Continue until the casserole dish is full or all the ingredients are used. 7. Cook in the oven for 27 mins. Let the casserole cool. 8. Enjoy.

72

Rice Casserole

Pine Nuts

and Garbanzos Quinoa

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 4 Calories 440 kcal Fat 15.6 g Carbohydrates 64.8g Protein 14.8 g Cholesterol 1 mg Sodium 851 mg

Ingredients 1 tbsp olive oil 1 small onion, chopped 1 clove garlic, minced 3/4 C. quinoa 1 1/2 tsps curry powder 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp cumin 1/4 tsp cinnamon

1 1/2 C. chicken stock 1 (14 oz.) can garbanzo beans, drained and rinsed 1/2 C. toasted pine nuts 1/2 C. raisins, soaked in hot water and drained (optional)

Directions 1. Stir fry your garlic and onions in olive oil for 7 mins. 2. Now add in your quinoa and season it with: cinnamon, curry, cumin, pepper, and salt. 3. Stir the seasoning in and cook everything for 1 min before pouring in your broth. 4. Get everything boiling and then place a lid on the pot, set the heat to low, and let the contents gently boil for 22 mins. 5. Now add in: raisins, beans, and pine nuts. 6. Enjoy hot or chilled.

Pine Nuts and Garbanzos Quinoa

73

ALMOND

and Lemon Tilapia

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 344 kcal Fat 21.9 g Carbohydrates 6.6g Protein 29.3 g Cholesterol 54 mg Sodium 567 mg

Ingredients 1 tsp olive oil, or as needed 3 cloves garlic, minced 1/2 C. grated Parmesan cheese 1/4 C. buttery spread (such as Smart Balance(R)), softened 1/4 C. slivered almonds, crushed 3 tbsps reduced-fat olive oil mayonnaise 2 tbsps bread crumbs 2 tbsps fresh lemon juice

1 tsp seafood seasoning (such as Old Bay(R)) 1/4 tsp dried basil 1/4 tsp ground black pepper 1/8 tsp onion powder 1/8 tsp celery salt 1 lb tilapia fillets

Directions 1. Cover a broiler pan with foil. 2. Get your olive oil hot and stir fry your garlic in it for 7 mins. 3. Get a bowl, mix: celery salt, parmesan, onion powder, garlic, black pepper, butter spread, basil, almonds, seafood seasoning, almonds, lemon juice, and bread crumbs. 4. Place your pieces of fish in the pan and cook them for 3 mins per side. 5. Now top the fish with the almond mix and continue cooking for 3 more mins. 6. Enjoy.

74

Almond and Lemon Tilapia

Squash,

Rice, Lentils, and Macaroni Curry Soup Dinner

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 7 Calories 166 kcal Fat 3.6 g Carbohydrates 28.6g Protein 5.5 g Cholesterol 0 mg Sodium 572 mg

Ingredients 1 onion, chopped 3 cloves crushed garlic 1 tbsp olive oil 1 1/2 tsp curry powder 1 tsp ground cumin 1 tsp ground turmeric 8 C. vegetable stock 1/4 C. dry lentils 1 (28 oz.) can diced tomatoes with juice

1/4 C. uncooked white rice 1 C. frozen corn 1/4 C. elbow macaroni 1 small spaghetti squash

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a baking dish. 2. Arrange the squash in the prepared baking dish, cut side down. 3. Cook in the oven for about 30 minutes. 4. Remove from the oven and keep aside to cool slightly. 5. With a fork, shred the squash. 6. In a large pan, heat the oil and sauté the onion and garlic till tender. 7. Stir in the curry powder, cumin and turmeric and sauté till translucent. 8. Add the stock and lentils and bring to a boil. 9. Reduce the heat to low and stir in the chopped tomatoes with juice. 10. Simmer for about 25 minutes. 11. Stir in the rice and corn and simmer for about 35 minutes. 12. Stir in the macaroni and shredded squash and simmer till cook till desired doneness of the rice and macaroni.

Squash, Rice, Lentils, and Macaroni Curry Soup Dinner

75

SIMPLY

Spinach and Potato Curry Soup

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 181 kcal Fat 10.5 g Carbohydrates 18.1g Protein 4.7 g Cholesterol 4 mg Sodium 84 mg

Ingredients 1 large potato - peeled and cubed 6 tbsp olive oil 1/2 C. chopped green onions 12 C. spinach - rinsed, stemmed, and dried 1/3 C. all-purpose flour

2 tsp curry powder 4 C. chicken broth 1 tbsp lemon juice 1 (8 oz.) carton nonfat sour cream

Directions 1. In a pan, add the potato and enough water to cover and bring to a boil. 2. Cook till the potato becomes tender. 3. Drain the potato and keep aside. 4. In a large pan, heat 2 tbsp of the oil and sauté the green onions till tender. 5. Stir in the cooked potato. 6. Slowly, stir in the spinach, stirring after each addition till the spinach is wilted. 7. Remove from the heat and keep aside to cool slightly. 8. In a blender, add the soup in batches and pulse till smooth. 9. In the same pan, heat the remaining olive oil. 10. Stir in the flour and curry powder till well combined 11. Slowly, add the broth, stirring continuously. 12. Stir in the spinach mixture and lemon juice and bring to a boil on medium heat, stirring continuously. 13. In a bowl, place the sour cream. 14. Add about 1 C. of the hot soup and mix till well combined. 15. Add the sour cream mixture into the simmering soup and stir to combine. 16. Cook till heated completely. 17. Serve immediately.

76

Simply Spinach and Potato Curry Soup

Vegan

Split Peas and Carrots Curried

Prep Time: 20 mins Total Time: 1 hr 25 mins Servings per Recipe: 20 Calories 106 kcal Fat 2.5 g Carbohydrates 16.1g Protein 5.6 g Cholesterol < 1 mg Sodium < 834 mg

Ingredients 3 tbsp olive oil 1/4 C. lemon juice 8 cloves garlic, minced 3 carrots, sliced 2 white onions, sliced 6 stalks celery, sliced 10 C. water 8 cubes chicken bouillon 2 C. dried split peas

1 tbsp Italian seasoning 1 tsp ground cumin 1 tbsp salt 1 tbsp ground black pepper 1/2 tsp cayenne pepper 4 tsp curry powder

Directions 1. In a large pan, heat the olive oil on medium heat and cook the lemon juice, garlic, carrots, onions and celery for about 20 minutes. 2. Transfer the vegetables and their juices into a bowl and refrigerate to cool slightly. 3. In a blender, add the mixture ad pulse till smooth. 4. In a large pan, dissolve the chicken bouillon cubes in the water on medium heat. 5. Add the vegetable puree and bring to a boil. 6. Stir in the split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper and curry powder. 7. Reduce the heat to medium-low and simmer for about 45 minutes.

Vegan Split Peas and Carrots Curried

77

SATURDAY NIGHT

Texan Rice

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 177.0 Fat 5.2g Cholesterol 0.0mg Sodium 295.9mg Carbohydrates 27.8g Protein 4.1g

Ingredients 2 cloves peeled and halved garlic 2 tbsp vegetable oil 1 C. long grain white rice ( not instant or fast cooking) 1 (14 1/2 oz.) cans chicken broth 1/4 C. salsa

1/4 C. chopped diced carrot 1/4 C. frozen corn

Directions 1. In a heavy pan, heat the oil on high heat and cook the garlic till browned, stirring occasionally. 2. Remove the garlic cloves from the pan. 3. Add the rice into the garlic oil and reduce the heat to medium-high. 4. Cook, stirring constantly till the rice become brown. 5. Add broth, salsa, carrots and corn and reduce the heat to low. 6. Cook, covered for about 20 minutes. 7. With a fork, fluff the rice before serving.

78

Saturday Night Texan Rice

Chipotle

Beef & Corn Pie

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 8 Calories 640 kcal Fat 31.8 g Carbohydrates 54.3g Protein 34.7 g Cholesterol 146 mg Sodium 1556 mg

Ingredients cooking spray 2 pounds ground beef 2 C. diced poblano peppers 1 tsp salt 1 (16 oz.) jar salsa 1/2 tsp dried oregano 1 tsp ground dried chipotle pepper 2 (8.5 oz.) boxes dry corn muffin mix (such as Jiffy(R))

2 eggs 2/3 C. milk, divided 4 oz. shredded Cheddar cheese, divided 4 oz. shredded Monterey Jack cheese, divided 8 oz. frozen corn, thawed

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch casserole dish. 2. Heat a Dutch oven on medium-high heat and cook the beef for about 5 minutes or till browned. 3. Reduce the heat to medium and stir in salsa, poblano peppers, oregano, chipotle powder and salt. 4. Cook for about 10 minutes or till crumbly. 5. In a large bowl, add 1 box of the corn muffin mix, 1/3 C. of milk and 1 egg and beat till well combined and transfer into prepared casserole dish evenly. 6. In another large bowl, add the remaining muffin box, 1/3 C. of milk, 1 egg and 1/2 of each Monterey Jack and cheddar cheese and beat till well combined. 7. Place the corn over the 1st layer of muffin mixture evenly and top with cheese mixture, about 1/2-inch away from the edges. 8. Cook in the oven for about 50-60 minutes or till top becomes golden brown.

Chipotle Beef & Corn Pie

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ASIAN

teriyaki Chicken with White Rice

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 tbsp dark sesame oil 2 cloves garlic, crushed 1 tbsp minced fresh ginger root 2 tsp ground black pepper

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

Directions 1. Get a large mixing bowl: Combine in it the soy sauce, 1 C. water, maple syrup, sesame oil, garlic, ginger, and pepper. Mix them well. Reserve 1/3 C. of the marinade. 2. Get a large zip lock bag: Pour in it 2/3 of the marinade. Place in it the chicken breasts halves and seal it. Shake them to coat. 3. Cook the rice according to the directions on the package. 4. Before you do anything preheat the oven broiler. Grease a casserole dish. 5. Drain the chicken from the marinade and place it in the casserole dish. Cook it in the oven for 8 to 10 min on each side while basting it with the reserved marinade. 6. Pour the marinade from the bag into a small saucepan. Add to it the cornstarch and whisk them well. Cook it until it becomes thick to make the sauce. 7. Serve your chicken breasts with the white rice and teriyaki sauce warm. 8. Enjoy.

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Asian teriyaki Chicken with White Rice

Grilled

Pasta Salad with Teriyaki Chicken Tacos

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 4 Calories 575 kcal Fat 16.3 g Carbohydrates 85.2g Protein 27.3 g Cholesterol 40 mg Sodium 1276 mg

Ingredients 1 (160 mL) pouch VH(R) Teriyaki Stir-Fry Sauce, or homemade teriyaki sauce 8 oz. skinless boneless chicken breast 4 (7 inch) flour tortillas, warmed 1/2 avocado - peeled, pitted and sliced 1/3 C. diced cucumber 1 green onion, finely chopped purple cabbage slaw, or coleslaw mix 2 tbsp mayonnaise 1 tbsp lime juice 1 clove garlic, minced pinch of salt 2 C. shredded purple cabbage

1 zucchini, sliced lengthwise into strips 1 small eggplant, sliced into rounds 1 red onion, sliced into rounds 1/4 tsp salt 1/4 tsp freshly ground pepper Olive Oil 1/2 (375 g) package Fusilli 1 (540 mL) can Garlic and Olive Oil Petite Cut Tomatoes 1/3 C. shaved Parmesan cheese

Directions 1. To make the tacos: 2. Get a large mixing bowl: Mix in it the chicken with Teriyaki Stir-Fry Sauce. Place them in the fridge for 1 h. 3. Get a large bowl: Mix in it the mayonnaise, lime juice, garlic and salt. Add the cabbage and mix them again. Allow the salad to sit for 30 min. 4. Before you do anything preheat the grill and grease it. 5. Cook the chicken breasts in the grill for 8 min on each side. Place them aside to rest for 4 min. 6. Slice the chicken breasts and place them in the middle of the tortillas, top them with cabbage salad followed by avocado, cucumber and green onion. 7. To make the grilled pasta salad: 8. Before you do anything preheat the grill and grease it. 9. Sprinkle some salt and pepper on the zucchini, eggplant and red onion. Grease them with an olive oil cooking spray. Grilled Pasta Salad with Teriyaki Chicken Tacos

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10. Grill the veggies for 4 to 6 min on each side. place them aside to cool down slightly. 11. Cook the Fusilli pasta according to the directions on the package. 12. Cut the grilled veggies into bite size pieces. 13. Place a large pan over medium heat. Cook in it the Aylmer(R) Accents(R) Garlic and Olive Oil Petite Cut Tomatoes until they start simmering. Keep cooking them for 6 min. 14. Stir in the grilled veggies and cook them for another 6 min. Stir in the pasta with cheese. 15. Serve your grilled pasta salad with teriyaki chicken tacos warm. 16. Enjoy.

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Chicken Breast

Teriyaki with Cashew Rice

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 659.9 Fat 30.8g 47 Cholesterol 72.6mg Sodium 3312.8mg Carbohydrates 64.0g Protein 32.4g

Ingredients 1 C. teriyaki sauce 3/4 C. pineapple juice 1/2 C. brown sugar 1/2 C. vinegar 1 tsp garlic powder 1/4 C. Worcestershire sauce 1/2 C. Italian salad dressing 1 -1 1/2 lb boneless chicken breast cooked rice ( 4 servings)

1 (4 oz) cans crushed pineapple 3/4 C. cashew pieces various cooked vegetables, your choice

Directions 1. Place a medium saucepan over medium heat: Stir in it the teriyaki sauce with brown sugar, vinegar, pineapple juice, Worcestershire sauce, Italian salad dressing and garlic powder. 2. Cook them until they start boiling to make the marinade. 3. Get a large zip lock bag: Pour in it half of the marinade with the chicken breasts. Seal the bag and shake it to coat. Place it in the fridge for an overnight. 4. Before you do anything preheat the grill and grease it. 5. Cook the rice according to the directions on the package. 6. Drain the chicken and grill the chicken breasts for 8 to 10 min on each side. 7. Get a large mixing bowl: Toss the pineapple with 3/4 C. of cashews and rice. 8. Pour the reserved half of the marinade in a small saucepan. Heat for 5 min. 9. Serve your grilled chicken with the pineapple rice and teriyaki sauce. 10. Enjoy.

Chicken Breast Teriyaki with Cashew Rice

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GLAZED

Salmon fillets with Orzo

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 849.7 Fat 31.3g Cholesterol 153.6mg Sodium 3001.4mg Carbohydrates 55.8g Protein 81.8g

Ingredients 4 salmon fillets ( 2 lbs total) 1 oz. canola oil 1 oz. soy sauce 8 oz. teriyaki sauce 8 oz. orzo pasta, precooked 2 garlic cloves, minced 2 tbsp olive oil, combined with garlic

1/2 C. red bell pepper, diced 1/3 C. parmesan cheese 8 oz. spinach, julienned

Directions 1. Before you do anything preheat the grill and grease it. 2. Coat the salmon fillets with soy sauce and brush them with the oil. Cook them in the grill for 4 min on each side. 3. Brush the salmon fillets with 2 oz. of teriyaki glaze. Cook them for 3 min on each side. 4. Cook the orzo according to the directions on the package. 5. Place a large skillet over medium heat. Heat the oil in it. Add the garlic with peppers and orzo. Cook them for 2 min. 6. Stir in the cheese until it melts. Turn off the heat and add the spinach. Stir them several times until the spinach wilts. 7. Serve your orzo with the glazed salmon fillets and the remaining teriyaki sauce. 8. Enjoy.

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Glazed Salmon fillets with Orzo

Glazed

and Grilled Teriyaki Swordfish

Prep Time: 15 mins Total Time: 3 hrs 15 mins Servings per Recipe: 4 Calories 304.9 Fat 13.8g Cholesterol 66.3mg Sodium 1533.6mg Carbohydrates 7.3g Protein 36.0g

Ingredients 2 tbsp canola oil 1/4 C. chopped white onion 2 -3 minced garlic cloves 1 1/2 tsp grated fresh ginger 1/2 C. teriyaki sauce

1/4 honey 4 (6 oz) center cut swordfish steaks

Directions 1. Place a saucepan over medium heat. Heat the oil in it. Cook in it the onion, garlic and ginger for 4 min. 2. Stir in the honey with teriyaki sauce. Cook them until they start boiling while stirring all the time. Lower the heat and cook them for 3 min. 3. Place the sauce aside to lose heat. Reserve 1/4 of the sauce. 4. Get a large zip lock bag: Place in it the remaining sauce with swordfish steaks. Seal the bag and shake it to coat. Place it in the fridge for 2 h 30. 5. Before you do anything preheat the grill for 6 min and grease it. 6. Drain the swordfish from the sauce. Cook the swordfish steaks in the grill for 5 min on each side. 7. Remove the steaks from the grill and spray them with a cooking spray. Wipe the grill clean. 8. Cook the swordfish for 4 min on each side with basting them with the reserved sauce. Serve your swordfish steaks warm. 9. Enjoy.

Glazed and Grilled Teriyaki Swordfish

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RUSSET

Roasted Beef Stew

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 165 kcal Fat 3.6 g Carbohydrates 23.8g Protein 10.5 g Cholesterol 18 mg Sodium 390 mg

Ingredients 3 russet potatoes 2 C. 1/2-inch cubes roast beef 1 onion, finely chopped 1 green bell pepper, thinly sliced

1/2 C. sliced fresh mushrooms 1 tbsp vegetable oil

Directions 1. Make several holes in the potatoes with a fork and place them on an over proof plate. Microwave the potato for 9 min. Peel it and dice it. 2. Get a large bowl: Transfer the potato with beef and remaining veggies to it. Stir them. 3. Preheat a greased skillet. Lay in it the roast mix and cook them with stirring for 6 min. Turn over the mix and cook them for another 6 min. 4. Serve your stew warm. 5. Enjoy.

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Russet Roasted Beef Stew

Hash Brown Soup

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 6 Calories 284 kcal Fat 14 g Carbohydrates 33.4g Protein 7.7 g Cholesterol 42 mg Sodium 1112 mg

Ingredients 4 1/2 tbsps butter 1 1/2 C. frozen chopped onions 1 1/2 (14.5 oz.) cans chicken broth 1 (24 oz.) package frozen hash brown potatoes (such as Ore-Ida(R) Steam n' Mash(R)) Garlic Seasoned Potatoes) 3 tbsps all-purpose flour 1 1/2 tsps dried basil

3/4 tsp salt 3/4 tsp ground black pepper 3/4 tsp garlic salt 1 1/2 dashes hot sauce 1 (12 oz.) can evaporated milk

Directions 1. Stir fry your onions in butter for 7 mins then add in: the broth, hot sauce, potatoes, garlic salt, flour, pepper, basil and salt. 2. Get everything boiling, set the heat to low, and let the potatoes cook for 22 mins. 3. Add in the evaporated milk and stir the mix evenly. Enjoy.

Hash Brown Soup

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UPSTATE

Chicken Stew

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 6 Calories 275 kcal Fat 2.3 g Carbohydrates 41.8g Protein 21.8 g Cholesterol 43 mg Sodium 435 mg

Ingredients 4 C. water 1 lb chicken tenders 3 carrots, cut into chunks 2 stalks celery, cut into chunks 2 potatoes, diced 1 sweet potato, diced 1 (15 oz.) can peas

1 (8 oz.) can tomato sauce 2 bay leaves 1 C. cooked rice

Directions 1. Get the following boiling: bay leaves, water, tomato sauce, chicken, peas, carrots, sweet potatoes, regular potatoes, and celery. 2. Once the mix is boiling set the heat to low and let the contents cook for about 2 hrs. 3. Now add the rice and let everything simmer for 20 more mins. 4. Enjoy

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Upstate Chicken Stew

Quinoa

Turkey Loaf

Prep Time: 30 mins Total Time: 1 hr 20 mins Servings per Recipe: 5 Calories 259 kcal Fat 11 g Carbohydrates 15.2g Protein 25.3 g Cholesterol 121 mg Sodium 968 mg

Ingredients 1/4 C. quinoa 1/2 C. water 1 tsp olive oil 1 small onion, chopped 1 large clove garlic, chopped 1 (20 oz.) package ground turkey 1 tbsp tomato paste 1 tbsp hot pepper sauce 2 tbsps Worcestershire sauce

1 egg 1 1/2 tsps salt 1 tsp ground black pepper 2 tbsps brown sugar 2 tsps Worcestershire sauce 1 tsp water

Directions 1. Get your quinoa boiling in water and then place a lid on the pot, lower the heat, and let the contents gently boil with a low heat for 17 mins. 2. Place everything the side. 3. Now set your oven to 350 degrees before doing anything else. 4. Stir fry your onions in olive oil for 7 mins then combine in the garlic and cook for 2 more mins. 5. Now place this to the side as well. 6. Get a bowl, combine: pepper, turkey, salt, quinoa, egg, onions, Worcestershire (2 tbsps), tomato paste, and hot sauce. 7. Get a 2nd bowl, mix: remaining Worcestershire, brown sugar, and 1 tsp of water. 8. Form the mixture in the 1st bowl into a loaf and place it in a casserole dish coated with nonstick spray. Then top the loaf with the contents of the 2nd bowl. 9. Cook the loaf in the oven for 52 mins. 10. Check the internal temperature. It should read 160 degrees. 11. Cut up your loaf after letting it sit for 13 mins. 12. Enjoy.

Quinoa Turkey Loaf

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STOVETOP

Veggie Stew

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 200 kcal Fat 11.9 g Carbohydrates 23.1g Protein 4.4 g Cholesterol 31 mg Sodium 331 mg

Ingredients 1/4 C. butter 2 onions, diced 1 stalk celery, diced 2 cloves garlic, diced 1 medium head cabbage, cut into squares 1 (14.5 oz.) can stewed tomatoes, with

liquid salt and pepper to taste

Directions 1. Stir fry your garlic, celery, and onions for 7 mins in butter then add in the cabbage and cook everything for 17 more mins, with a low level of heat. 2. Stir the mix then add in some pepper, salt, and the tomatoes. 3. Place a lid on the pot and let the mix cook for 35 mins. 4. Enjoy with stew.

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Stovetop Veggie Stew