Easy Sunday Night Cookbook: Warm and Savory Sunday Recipes to Bring in the New Week [2 ed.] 9798388923097

Table of contents :
Table of Contents
Beef Hash
Irish Stew I
Stroganoff
Irish Stew IV
Potatoes, Leeks, and Cabbage II
Stewed Cabbage
Pepper Brisket and Potatoes
Apricot Irish Beef
Cocktail Beef
Apple Cabbage and Beef
Lamb & Potato Pot Pie
Rosemary Dijon Rack of Lamb
Egyptian Lamb
Classical Lamb for Gyros
Balsamic Lamb Chops
Southern French Quiche
Lemon Arborio Risotto
Countryside Cranberry Stuffing
Irish Potatoes
Easy Split Pea Soup
Green Soup
Mustard and Cheese Yukon Soup
Italian Tortellini Soup
Winter Soup
Cilantro Salmon Spaghetti
Stir Fried Leeks
Primavera
Steak & Veggie Tortillas
Cheesy Steak & Onion Sandwich
Simply Steak
Spicy Chili
Dijon Garlic Steak
Spring-time Steak
Herbed Halibut Steaks
Citrus Tuna Steaks
Potato Soup
Steak & Beans Sandwich
Turkey Soup
Pot Pie
Turkey Gyros
Chili
Turkey Soup II
Turkey Chili II
Cream of Hash Casserole
Buttery Veggie Bake
Creamy Corn Bread with Cheddar
Mushroom Oven Melt
Cheddar and Spinach Casserole
French Parmesan Bake
Creamy Corn Bread Casserole

Citation preview

Easy Sunday Night Cookbook Warm and Savory Sunday Recipes to Bring in the New Week

By BookSumo Press All rights reserved

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Table of Contents Beef Hash 7 Irish Stew I 10 Stroganoff 11 Irish Stew IV 12 Potatoes, Leeks, and Cabbage II 13 Stewed Cabbage 16 Pepper Brisket and Potatoes 17 Apricot Irish Beef 18 Cocktail Beef 19 Apple Cabbage and Beef 22 Lamb & Potato Pot Pie 23 Rosemary Dijon Rack of Lamb 25 Egyptian Lamb 26 Classical Lamb for Gyros 27 Balsamic Lamb Chops 28 Southern French Quiche 29 Lemon Arborio Risotto 30 Countryside Cranberry Stuffing 31 Irish Potatoes 34

Easy Split Pea Soup 35 Green Soup 36 Mustard and Cheese Yukon Soup 37 Italian Tortellini Soup 38 Winter Soup 39 Cilantro Salmon Spaghetti 40 Stir Fried Leeks 41 Primavera 44 Steak & Veggie Tortillas 46 Cheesy Steak & Onion Sandwich 47 Simply Steak 48 Spicy Chili 49 Dijon Garlic Steak 50 Spring-time Steak 51 Herbed Halibut Steaks 54 Citrus Tuna Steaks 55 Potato Soup 56 Steak & Beans Sandwich 57 Turkey Soup 58 Pot Pie 59

Turkey Gyros 60 Chili 61 Turkey Soup II 64 Turkey Chili II 65 Cream of Hash Casserole 67 Buttery Veggie Bake 68 Creamy Corn Bread with Cheddar 69 Mushroom Oven Melt 70 Cheddar and Spinach Casserole 71 French Parmesan Bake 74 Creamy Corn Bread Casserole 75

Beef

Hash

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 320 kcal Fat 14.1 g Carbohydrates 24.6g Protein 24.7 g Cholesterol 81 mg Sodium 1608 mg

Ingredients 2 tbsps butter 2 tbsps extra-virgin olive oil 1 large onion, diced 5 large Yukon Gold potatoes, peeled and cut into 1/4inch cubes 1 large carrot, coarsely shredded 2 lbs cooked corned beef, cubed

2 tbsps diced fresh parsley 1/4 tsp dried thyme leaves salt to taste (optional) 1/2 tsp ground black pepper, or to taste

Directions 1. Stir fry your onions in melted butter for 19 mins. 2. Now combine in your carrots and potatoes. Cook everything for 16 more mins. Stir the mix every 5 mins. 3. Add some pepper, thyme, salt, parsley, and your corned beef. 4. Cook for another 16 mins with a medium to low heating level. 5. Enjoy.

Beef Hash

7

IRISH

Stew I (Tomato, Carrots, and Beef)

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. beer 2 C. diced carrot 1 sprig fresh thyme 1 tbsp diced fresh parsley for garnish

Directions 1. 2. 3. 4.

5.

6. 7. 8. 10

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 beer, 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. Irish Stew I

Weeknight

Stroganoff

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 524 kcal Carbohydrates 11.3 g Cholesterol 129 mg Fat 40.5 g Protein 27.6 g Sodium 1923 mg

Ingredients 2 lbs ground beef 2 onions, diced 1 clove garlic, minced 1 (4.5 ounce) can mushrooms, drained 2 tsps salt 1/4 tsp ground black pepper 2 cups hot water

6 cubes beef bouillon 4 tbsps tomato paste 1 1/2 cups water 4 tbsps all-purpose flour

Directions 1. Cook ground beef, mushrooms, garlic and onions over medium heat until you see that onion is golden brown before adding salt and pepper. 2. Now add tomato paste, a mixture of flour and water, 2 cups of hot water and bouillon cubes before turning down the heat to low and cooking all this for one full hour. 3. Serve.

Stroganoff

11

IRISH

Stew IV(Creamy Dumplings and Chicken)

Prep Time: 20 mins Total Time: 3 hrs Servings per Recipe: 6 Calories 94.4g Fat 9.2 g Carbohydrates 94.4g Protein 33.9 g Cholesterol 58 mg Sodium 2402 mg

Ingredients 2 (10.75 oz.) cans condensed cream of chicken soup 3 C. water 1 C. diced celery 2 onions, quartered 1 tsp salt 1/2 tsp poultry seasoning 1/2 tsp ground black pepper

4 skinless, boneless chicken breast halves 5 carrots, sliced 1 (10 oz.) package frozen green peas 4 potatoes, quartered 3 C. baking mix 1 1/3 C. milk

Directions 1. Combine the following in a Dutch oven: pepper, soup, poultry seasoning, water, salt, chicken, onions, and celery. 2. Place a lid on the pot and simmer after boiling with a low heat for 1 hr and 45 mins. 3. Combine in your carrots and then the potatoes and continue simmering for 35 more mins. 4. Take out the chicken from the mix and shred it with a large fork and then put the meat back in the pot. Add in your peas and let the peas cook for 6 more mins. 5. Get a bowl and combine milk and baking mix to make dough. 6. Take spoonfuls of the dough and put them into the soup while it is simmering (to form dumplings). 7. After you have entered all the dough into the soup. 8. Let everything lightly boil with a lid on the pot for 13 mins. 9. Then remove the lid and let the contents cook for 7 more mins. 10. Enjoy. 12

Irish Stew IV

Potatoes, Leeks,

and Cabbage II

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 250 kcal Fat 12.6 g Carbohydrates 29.8g Protein 5.8 g Cholesterol 26 mg Sodium 217 mg

Ingredients 2 1/2 lbs potatoes, peeled and cubed 4 slices turkey bacon 1/2 small head cabbage, diced 1 large onion, diced 1/2 C. milk

salt and pepper to taste 1/4 C. butter, melted

Directions 1. Cover your potatoes in water and then boil; them for 22 mins. Remove all the water. 2. Add in your milk and mash the potatoes. Then finally season the mash with some pepper and salt. 3. Fry your bacon in a separate pan and then save the liquid fat, and break apart the bacon. Place everything to the side. 4. Cook your onions and cabbage in the bacon fat. 5. Mix the onions and cabbage once they have finished cooking with the mashes potatoes. 6. Put everything in a serving bowl and then add in your melted butter and mix everything evenly. 7. Enjoy.

Potatoes, Leeks, and Cabbage II

13

STEWED

Cabbage

Prep Time: 5 mins Total Time: 50 mins Servings per Recipe: 6 Calories 66 kcal Fat 1.7 g Carbohydrates 11.8g Protein 2.9 g Cholesterol 5 mg Sodium 449 mg

Ingredients 2 tsps butter 1 (15 oz.) can chicken broth 1 head cabbage, cored and coarsely diced

1 pinch salt and pepper to taste

Directions 1. Boil your broth and butter in a pan and once boiling add in your cabbage. Lower the heat and then place a lid on the pan. Let the cabbage cook for 50 mins. Stir the contents every 10 mins. Add your pepper and salt. 2. Enjoy hot.

16

Stewed Cabbage

Pepper Brisket

and Potatoes

Prep Time: 20 mins Total Time: 3 hrs 20 mins Servings per Recipe: 8 Calories 515 kcal Fat 24.4 g Carbohydrates 49.2g Protein 25.5 g Cholesterol 117 mg Sodium 1377 mg

Ingredients 4 1/2 lbs corned beef brisket 5 black peppercorns 1/2 tsp garlic powder 1 onion, peeled and left whole 2 bay leaves 1 pinch salt 1 small head cabbage, cored and cut into wedges

6 large potatoes, quartered 4 large carrots, peeled and sliced 1/4 C. diced fresh parsley 2 tbsps butter

Directions 1. Add your beef to a Dutch oven. Then add the following seasonings: salt, peppercorns, onions, and garlic powder. 2. Cover everything with enough water and get the contents boiling. Let the beef boil for 23 mins. Remove any floating contents from the boiling as the meat cooks. 3. After 23 mins has elapsed set the heat to low and let everything lightly boil for 3 more hrs. 4. Now add your carrots, potatoes, and cabbage. Let the contents cook for 20 more mins. Now add the butter and shut off the heat. 5. Take out your meat and let it sit for 20 mins, and put your veggies in a separate dish or bowl. 6. Cut up your meat and then enjoy with the warm veggies.

Pepper Brisket and Potatoes

17

APRICOT

Irish Beef

Prep Time: 15 mins Total Time: 3 hrs 15 mins Servings per Recipe: 7 Calories 463 kcal Fat 24.3 g Carbohydrates 38.1g Protein 23.8 g Cholesterol 125 mg Sodium 1725 mg

Ingredients 4 1/2 lbs corned beef, rinsed 1 C. water 1 C. apricot preserves

1/4 C. brown sugar 2 tbsps soy sauce

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Fry your corned beef in a pan with nonstick spray for 2 mins. Then add in your water. 3. Place a lid on the pan or a covering of foil and cook it in the oven for 2 hrs. Then remove all the liquid. 4. Get a bowl, and mix: soy sauce, apricot preserves, and brown sugar. 5. Coat your beef with this mix. 6. Continue cooking the beef in the oven for 35 more mins. Baste the beef every 10 mins. 7. Cut the beef into pieces before serving, after it has cooled off a bit. 8. Enjoy.

18

Apricot Irish Beef

Cocktail Beef

Prep Time: 10 mins Total Time: 5 hrs 10 mins Servings per Recipe: 12 Calories 246 kcal Fat 14.7 g Carbohydrates 13.3g Protein 15 g Cholesterol 51 mg Sodium 124 mg

Ingredients 2 lbs cubed stew meat 6 carrots, diced 2 onions, diced 2 C. cubed potatoes 1 tbsp brown sugar

3 tbsps tapioca flour 1 C. tomato-vegetable juice cocktail

Directions 1. 2. 3. 4. 5.

Set your oven to 250 degrees before doing anything else. Get a big pot and enter in it: potatoes, meat, onions, and carrots. Get a bowl, mix: cocktail juice, sugar, and flour. Top the veggies and meat with the bowl contents. And simply cook everything in the oven for 5 hrs. Enjoy.

Cocktail Beef

19

APPLE

Cabbage and Beef

Prep Time: 15 mins Total Time: 4 hrs 15 mins Servings per Recipe: 8 Calories 482 kcal Fat 34.1 g Carbohydrates 16.9g Protein 27.5 g Cholesterol 134 mg Sodium 1680 mg

Ingredients 1 (5 1/2 lb) corned beef brisket 2 tbsps pickling spice 1 large orange, sliced in rounds 2 stalks celery, sliced 1 large onion, sliced 1/2 C. cold water 6 tbsps margarine, divided

1 large head cabbage, cored and sliced 1 C. Golden Delicious apples, cored and quartered with peel 1/4 C. cold water

Directions 1. Set your oven to 300 degrees before doing anything else. 2. Get a baking dish and line it with foil. Make sure to use enough foil so that you can wrap the foil around the contents inside the dish later. 3. Clean your beef with water and then enter it into the pan. 4. Coat the meat with the pickling spice. 5. Then put the following around the beef: onions, orange, and celery. Then add half a C. of water to the dish and cover everything with the foil. Cook this in the oven for 4 hrs. 6. Get a pan and heat one fourth of a C. of water and 3 tbsps of margarine. Then add your peas, and cabbage. Place a lid on the pan and let the contents simmer for 35 mins. 7. After slicing up your beef top it with the apple and cabbage mix. 8. Enjoy.

22

Apple Cabbage and Beef

Lamb and Potato Pot Pie

Prep Time: 25 mins Total Time: 1 hr 35 mins Servings per Recipe: 10 Calories 413 kcal Fat 22.6 g Carbohydrates 29.8g Protein 23.3 g Cholesterol 106 mg Sodium 210 mg

Ingredients 1 tbsp olive oil 1 tbsp butter 1 onion, diced 2 lbs lean ground lamb 1/3 C. all-purpose flour salt and ground black pepper to taste 2 tsps minced fresh rosemary 1 tsp paprika 1/8 tsp ground cinnamon 1 tbsp ketchup 3 cloves garlic, minced 2 1/2 C. water, or as needed 1 (12 oz.) package frozen peas and carrots, thawed

2 1/2 lbs Yukon Gold potatoes, peeled and halved 1 tbsp butter 1 pinch ground cayenne pepper 1/4 C. cream cheese 1/4 lb Irish cheese, shredded salt and ground black pepper to taste 1 egg yolk 2 tbsps milk

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Stir fry your onions and lamb in butter and olive oil for 12 mins in a Dutch oven. Then break up the lamb. 3. Then add the following to your lamb: garlic, flour, ketchup, salt, cinnamon, pepper, paprika, and rosemary. Cook for 4 more mins. 4. Add in your water and get everything boiling. Once boiling, lower the heat so everything is only lightly boiling and then let the contents go for 7 mins. Lamb & Potato Pot Pie

23

5. 6. 7. 8. 9.

Shut off the heat and add your carrots and peas. Pour everything into a casserole dish. Boil the potatoes in salt and water for 17 mins. Remove all the liquid. Now mash your potatoes with: Irish cheese, butter, cream cheese, and cayenne. Finally add your preferred amount of pepper and salt. 10. Get a bowl, mix: milk and egg yolks. 11. Then combine with the potatoes. 12. Enter the potatoes with the lamb in the casserole dish. 13. Cook everything in the oven for 35 mins. 14. Enjoy after letting the dish sit for 5 mins.

24

Rosemary

Dijon Rack of Lamb

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 481 kcal Fat 40.8 g Carbohydrates 5.6g Protein 22.2 g Cholesterol 94 mg Sodium 1369 mg

Ingredients 1/2 C. fresh bread crumbs 2 tbsps minced garlic 2 tbsps diced fresh rosemary 1 tsp salt 1/4 tsp black pepper 2 tbsps olive oil 1 (7 bone) rack of lamb, trimmed and frenched

1 tsp salt 1 tsp black pepper 2 tbsps olive oil 1 tbsp Dijon mustard

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

Set your oven to 450 degrees before doing anything else. Get a bowl, combine: 1/4 tsp pepper, bread crumbs, 1 tsp salt, garlic, and rosemary. Stir the mix then add 2 tbsp of olive oil and stir everything again. Coat your lamb with pepper and salt. Then begin to get some olive oil hot in a frying pan. With a high level of heat sear the meat for 3 mins all over then place the lamb to the side for 3 mins. Top the meat first with mustard and then coat it with the bread crumb mix. Place a covering of foil on the ends of the lamb then place the lamb with the bones facing downwards in the frying pan. 9. Put everything in the oven to cook for 15 mins. 10. Enjoy. Rosemary Dijon Rack of Lamb

25

EGYPTIAN

Lamb

Prep Time: 45 mins Total Time: 1 hr 20 mins Servings per Recipe: 28 Calories 35 kcal Fat 2.3 g Carbohydrates 0.6g Protein < 2.9 g Cholesterol 11 mg Sodium 78 mg

Ingredients 4 cloves garlic, minced 1 tsp kosher salt 1 lb ground lamb 3 tbsps grated onion 3 tbsps diced fresh parsley 1 tbsp ground coriander 1 tsp ground cumin 1/2 tbsp ground cinnamon

1/2 tsp ground allspice 1/4 tsp cayenne pepper 1/4 tsp ground ginger 1/4 tsp ground black pepper 28 bamboo skewers, soaked in water for 30 minutes

Directions 1. Grab a mortar and pestle and work your salt and garlic into a paste. 2. Get a bowl, combine: pepper, garlic paste, ginger, onions, cayenne, parsley, allspice, coriander, cinnamon, and cumin. 3. Add the lamb and work the mix with your hands so the spices are evenly incorporated into the meat. 4. Now shape your lamb into 25 meatballs then stake each ball onto a skewer and shape the meat into a sausage. 5. Continue making kebabs in this manner until all the ingredients have been used up. 6. Lay all your kebabs in a casserole dish and cover the dish with some plastic. 7. Put everything in the fridge for 1 hr. 8. Get your grill hot and coat the grate with oil. Cook your kebabs on the grill for 8 mins. 9. Enjoy. 26

Egyptian Lamb

Classical

Lamb for Gyros

Prep Time: 15 mins Total Time: 2 hrs Servings per Recipe: 4 Calories 179 kcal Fat 11.7 g Carbohydrates 1.9g Protein < 15.7 g Cholesterol 59 mg Sodium 97 mg

Ingredients 1/2 onion, cut into chunks 1 lb ground lamb 1 lb ground beef 1 tbsp minced garlic 1 tsp dried oregano 1 tsp ground cumin

1 tsp dried marjoram 1 tsp ground dried rosemary 1 tsp ground dried thyme 1 tsp ground black pepper 1/4 tsp sea salt

Directions 1. Blend your onions with a few pulses to finely grind them. 2. Place the onions into some paper towel and squeeze everything together to remove any liquids. 3. Get a bowl, combine: beef, salt, garlic, black pepper, oregano, thyme, cumin, rosemary, and marjoram, lamb, and onions. 4. Combine the mix with your hands then place a covering of plastic on the bowl and put everything in the fridge for 90 mins. 5. Now set your oven to 325 degrees before doing anything else. 6. Grab your blender again and begin to pulse the meat for about 50 secs. 7. Enter the meat into a bread pan then place a moist kitchen towel in a roasting pan. Layer the bread pan on top of the towel and put everything in the oven. 8. Pour boiling water into the roasting pan until half of the pan is filled with water then cook the meat in the oven for 55 mins. Remove any excess oils then carve the meat. 9. Enjoy. Classical Lamb for Gyros

27

BALSAMIC

Lamb Chops

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 257 kcal Fat 19.4 g Carbohydrates 5.2g Protein 14.7 g Cholesterol 65 mg Sodium 347 mg

Ingredients 3/4 tsp dried rosemary 1/4 tsp dried basil 1/2 tsp dried thyme salt and pepper to taste 4 lamb chops (3/4 inch thick) 1 tbsp olive oil

1/4 C. minced shallots 1/3 C. aged balsamic vinegar 3/4 C. chicken broth 1 tbsp butter

Directions 1. 2. 3. 4. 5.

Get a bowl, combine: pepper, rosemary, salt, thyme, and basil. Coat your pieces of lamb evenly with this mix. Place the lamb in a dish and place a covering of plastic over everything. Put the meat in the fridge for 30 mins. Now begin to fry your lamb in olive oil for 5 mins each side or more if you prefer the meat to be more done. 6. Remove everything from the pan and then begin to stir fry your shallots for 2 mins then add the vinegar and scrape the pan. 7. After scraping the pan add in your broth and cook everything for 7 mins. 8. At this point half of the liquid should have evaporated, if not, continue simmering it. 9. Once only half of the sauce remains shut the heat and add in your butter. 10. Top your pieces of lamb with this sauce. 11. Enjoy. 28

Balsamic Lamb Chops

Southern French Quiche

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 6 Calories 365 kcal Fat 26.8 g Carbohydrates 20.7g Protein 11.2 g Cholesterol 57 mg Sodium 300 mg

Ingredients 1 (9 inch) refrigerated pie crust 2 tsps butter 3 leeks, diced 1 pinch salt and black pepper to taste

1 C. light cream 1 1/4 C. shredded Gruyere cheese

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

Set your oven to 375 degrees before doing anything else. Sauté your leeks in butter for 12 mins then add some pepper and salt. Set the heat to low and add in the cheese and cream. Stir the mix to get it smooth then fill your pie with the mixture. Cook the pie in the oven for 32 mins then let it rest on a countertop for 15 mins before serving. Enjoy.

Southern French Quiche

29

LEMON

Arborio Risotto

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 6 Calories 330 kcal Fat 6.5 g Carbohydrates 39.6g Protein 19.7 g Cholesterol 74 mg Sodium 201 mg

Ingredients 2 tbsps olive oil 1 large leek, cleaned and thinly sliced 2 cloves garlic, minced 1 C. Arborio rice 2 C. low-sodium chicken broth, divided 1 C. dry white wine 1/2 lb bay scallops 1/2 lb medium shrimp, peeled and deveined 1 C. fresh snow peas, trimmed and halved crosswise

1 medium red bell pepper, diced 3 tbsps grated Parmesan cheese 2 tsps dried basil 2 tbsps lemon juice ground black pepper to taste

Directions 1. Sauté your garlic and leeks in olive oil for 7 mins then add in your rice and cook the mix for 7 more mins. Make sure to constantly stir everything during this time. 2. Now add 1.5 C. of broth and get it all boiling. 3. Once the mix is boiling lower the heat and let it gently cook for 7 mins. 4. Now add the rest of the broth and your wine and turn up the heat. 5. Let everything cook for 4 mins with increased heat while stirring. 6. Combine in: red pepper, scallops, peas, and shrimp. 7. Cook the mix for about 6 more mins until the liquid is mostly evaporated. 8. Now add: pepper, parmesan, lemon juice, and basil. 9. Enjoy. 30

Lemon Arborio Risotto

Countryside

Cranberry Stuffing

Prep Time: 35 mins Total Time: 1 hr 35 mins Servings per Recipe: 12 Calories 359 kcal Fat 17.5 g Carbohydrates 41.5g Protein 9.9 g Cholesterol 39 mg Sodium 839 mg

Ingredients 12 C. white bread cubes 1 lb sweet Italian sausage, casings removed 1/4 C. butter 6 C. coarsely diced leeks 2 tart green apples - peeled, cored and diced 2 C. diced celery 4 tsps poultry seasoning

2 tsps dried rosemary, diced 1 C. dried cranberries 1 1/3 C. chicken broth salt and pepper to taste

Directions 1. Set your oven to 350 degrees before doing anything else 2. Layer your bread pieces in two different casserole or baking dishes and cook everything for 16 mins in the oven. 3. Stir fry your sausage for 12 mins then remove the excess oils and place the meat to the side. 4. Now stir fry your celery, leeks and apples, in butter, in the same pot, for 12 mins, then add in your poultry seasoning, and mix everything evenly. Now add the berries and rosemary. 5. Stir the mix again to combine the spice and fruit. 6. Combine the leeks with the toasted bread pieces and sausage in a big bowl and slowly add some broth into the mix to get everything slightly wet. Now add some pepper and salt. 7. Pour the stuffing into a casserole dish and cook it in the oven for 47 mins with a covering of foil and 5 more mins with no cover. 8. Enjoy. Countryside Cranberry Stuffing

31

IRISH

Potatoes

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 5 Calories 302 kcal Fat 19.7 g Carbohydrates 28.6g Protein 5.3 g Cholesterol 53 mg Sodium 180 mg

Ingredients 1 lb cabbage 1 lb potatoes 2 leeks 1 C. milk salt and pepper to taste

1 pinch ground mace 1/2 C. butter

Directions 1. 2. 3. 4. 5.

Cook your cabbage in boiling water until soft. Then let it cool. Once the cabbage has cooled begin to blend it. Now cook your potatoes in boiling water until soft and remove all the liquid and mash them. Dice up your leeks and cook them in simmering milk until tender. Once the leeks are soft add the entire mix to the mashed potatoes and mash everything together again. 6. Finally add in your cabbage to the mix and mash the contents one more time. 7. Enter everything into a big pot and warm it up again before serving the dish with melted butter. 8. Enjoy.

34

Irish Potatoes

Easy

Split Pea Soup

Prep Time: 20 mins Total Time: 1 hr 35 mins Servings per Recipe: 6 Calories 253 kcal Fat 5g Carbohydrates 35.5g Protein 17 g Cholesterol 15 mg Sodium 1195 mg

Ingredients 6 slices turkey bacon, cut into 1 inch pieces 1 small onion, diced 1 leek, thinly sliced 1 large carrot, diced 2 cloves garlic, minced

4 (10.5 oz.) cans chicken broth 1 1/2 C. green split peas 2 bay leaves 1 tsp diced fresh rosemary

Directions 1. Fry your bacon, in a saucepan, then add in: garlic, onions, carrots, and leeks. 2. Cook everything for 10 mins. Then add the broth: rosemary, split peas, and bay leaves. 3. Get everything boiling, place a lid on the pot, set the heat to low and let the contents gently cook for 1 hour. 4. Make sure you stir the soup every 10 to 15 mins. 5. Enjoy.

Easy Split Pea Soup

35

GREEN

Soup

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 8 Calories 179 kcal Fat 2g Carbohydrates 30.6g Protein 9.4 g Cholesterol 0 mg Sodium 432 mg

Ingredients 2 tsps olive oil 4 leeks, bulb only, diced 2 cloves garlic, diced 2 (16 oz.) cans fat-free chicken broth 2 (16 oz.) cans cannellini beans, rinsed and drained 2 bay leaves

2 tsps ground cumin 1/2 C. whole wheat couscous 2 C. packed fresh spinach salt and pepper to taste

Directions 1. Stir fry your garlic and leeks in olive oil for 7 mins then add: cumin, broth, bay leaves, beans. 2. Get everything boiling, lower the heat, and pour in your couscous. 3. Place a lid on the pot and let the couscous gently boil for 6 mins then add your pepper, salt, and spinach. 4. Enjoy hot.

36

Green Soup

Mustard

and Cheese Yukon Soup

Prep Time: 30 mins Total Time: 1 hr 45 mins Servings per Recipe: 6 Calories 289 kcal Fat 12.2 g Carbohydrates 37.3g Protein 8.6 g Cholesterol 25 mg Sodium 909 mg

Ingredients 2 leeks, finely diced (white part only) 1 clove garlic, finely diced 4 medium potatoes (red or Yukon Gold), diced 2 tbsps butter, divided 1 tbsp olive oil 1 1/2 tsps ground mustard 2 tbsps flour 1/2 C. water 3 C. chicken broth

salt, pepper, and celery salt, to taste 1/2 C. shredded Cheddar cheese 2 tbsps Parmesan cheese 1 C. milk 3 oz. diced portobello mushrooms croutons for garnish, if desired

Directions 1. Get a bowl, combine: flour, mustard, celery salt, regular salt, and pepper. 2. Now add in the broth and water and mix everything. 3. Cook: potatoes, garlic, and leeks in half of your butter and olive oil with a low level of heat until you find that the potatoes are tender. Stir the contents often while they cook to avoid burning. 4. Once the potatoes are soft add in your broth mix. 5. Get the broth and potatoes boiling, lower the heat, and let it gently cook for 1 hr. 6. While the broth is boiling cook your mushrooms in the rest of the butter and then add them to the potatoes once they are tender. 7. Now mash your potatoes in the pot with a potato masher and then add in parmesan, cheddar, and milk. Let the cheese melt then serve the dish. Enjoy. Mustard and Cheese Yukon Soup

37

ITALIAN

Tortellini Soup

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 6 Calories 313 kcal Fat 13 g Carbohydrates 30.8g Protein 18.2 g Cholesterol 66 mg Sodium 890 mg

Ingredients 1 tbsp olive oil 5 large mushrooms, diced 2 large leeks, cleaned, and cut into 1/4 inch thick rounds 6 C. chicken broth 4 chicken sausages, sliced in 1/3-inch rounds 1 (9 oz.) package cheese tortellini

3 cloves garlic, minced 3 tbsps hot pepper sauce (e.g. Tabasco(TM)), or to taste salt and pepper to taste 5 sprigs diced fresh cilantro, for garnish

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

38

Stir fry your leeks and mushrooms in olive oil for 7 mins. Then place them to the side. Now a get a big pot, add in your broth, and get it boiling. Once everything is boiling add: hot sauce, sausage, garlic, and tortellini. Now lower the heat and pour in your mushrooms and leeks. Place a lid on the pot and let the contents gently boil for 35 mins. When serving your dish top it with some cilantro. Enjoy warm.

Italian Tortellini Soup

Winter Soup

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 362 kcal Fat 15.4 g Carbohydrates 45.7g Protein 11.6 g Cholesterol 48 mg Sodium 886 mg

Ingredients 2 tbsps butter, or more if needed 2 leeks, cleaned and diced 1/2 C. diced scallions 6 potatoes, peeled and cubed 4 C. chicken broth 1 C. half-and-half 4 oz. shredded Monterey

4 oz. of pepper jack cheese 1 tbsp diced fresh parsley 1 tsp garlic powder salt and ground black pepper to taste

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

Stir fry your scallions and leeks in butter for 7 mins then add in your broth and potatoes. Cook the mix for 27 mins until soft. Add your half and half and let the contents gently boil for 20 more mins. Add your Monterey and pepper jack cheese as well as: black pepper, parsley, salt, and garlic powder. Let the cheese completely melt for 7 more mins. Enjoy.

Winter Soup

39

CILANTRO SALMON

Spaghetti

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 2 Calories 896 kcal Fat 56.7 g Carbohydrates 62.2g Protein 31.3 g Cholesterol 216 mg Sodium 401 mg

Ingredients 1/2 (8 oz.) package spaghetti 1 tbsp butter 1 large leek - light parts only, rinsed, and diced salt to taste 1/2 C. white wine 1/2 lemon, juiced 1 C. crème fraiche

1 tsp tarragon Dijon mustard 1 pinch cayenne pepper, or to taste 6 oz. skinless, boneless salmon, sliced 1/2 C. diced cilantro, or to taste 1 pinch cayenne pepper

Directions 1. Boil your pasta in water and salt for 13 mins then remove all the liquid. 2. Stir fry your leeks in butter for 8 mins then add in salt, lemon juice, and wine. 3. Get everything boiling and let the contents gently cook for 7 mins until most of the liquid has cooked out. 4. Now add your crème, cayenne, and mustard. 5. Lower the heat and continue cooking the contents for 6 mins then add your fish and cook the fish for 4 more mins. 6. Shut the heat and add the cilantro. 7. Combine the salmon and sauce with the pasta and stir everything. 8. When serving the dish add a bit more cayenne. 9. Enjoy.

40

Cilantro Salmon Spaghetti

Stir Fried Leeks

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 78 kcal Fat 4.1 g Carbohydrates 10.3g Protein 0.9 g Cholesterol 10 mg Sodium 275 mg

Ingredients 2 leeks, finely diced 4 carrots, finely diced 1/3 C. chicken broth 2 tbsps butter 1 tbsp white sugar 1/2 tsp dried thyme 1/2 tsp kosher salt

1/8 tsp ground black pepper

Directions 1. Boil the following in a big pot: pepper, leeks, salt, carrots, thyme, broth, sugar, and butter. 2. Once everything is boiling lower the heat and let the mix gently cook for 17 mins, until most of the liquid has cooked out. 3. Continue cooking everything for another 4 to 5 mins until the veggies are a bit brown then serve. 4. Enjoy.

Stir Fried Leeks

41

FETTUCCINE

Primavera

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 6 Calories 589 kcal Fat 26.9 g Carbohydrates 72.5g Protein 18.6 g Cholesterol 8 mg Sodium 607 mg

Ingredients 1 bunch fresh basil 3 C. chicken broth, divided 1/2 C. olive oil 2 cloves garlic 1 lb fettuccine pasta 2 tbsps olive oil 1 large leek, white and light green parts only, diced 1 bunch green onions, diced 2 jalapeno peppers, seeded and diced

2 pinches salt 2 zucchinis, diced 1 C. diced sugar snap peas 1/2 C. shelled English peas 1 bunch asparagus, stalks diced, tips left whole 1/2 C. grated Parmesan cheese, or as needed

Directions 1. 2. 3. 4. 5. 6. 7. 8. 44

Blanch your basil for a few secs and place them in cold water for 3 mins. Separate the leaves from the stems and place them to the side. Blend: garlic, basil, half a C. of olive oil, and 1 C. of broth. Now begin to boil your pasta with the water that blanched the basil for 9 mins. Then remove all the liquid. Stir fry your leeks in 2 tbsps of olive oil for 7 mins. Then add: salt and jalapenos. Cook the mix for 4 more mins. Then turn up the heat and add 2 C. of broth and: English peas, snap peas, and zucchini. Let this boil for 6 mins. Then add in the asparagus and cook everything for 4 more mins. Add a quarter of basil sauce to the zucchini and cook the contents for 2 mins. Primavera

9. Shut the heat and place your pasta in the pot. 10. Stir everything and top the dish with parmesan. 11. Now place a wrapping of foil over the pot and let the noodle soak up the liquid for 7 mins. 12. Stir everything once more. 13. Enjoy.

45

STEAK & VEGGIE

Tortillas

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 230 kcal Fat 9g Carbohydrates 29g Protein 10.7 g Cholesterol 14 mg Sodium 2011 mg

Ingredients 1 (3/4 lb) flank steak, trimmed 1/2 tsp. freshly ground black pepper Cooking spray 1 tbsp fresh lime juice 1/2 tbsp olive oil 2 cloves garlic, diced 1/4 tsp. kosher salt

1 C. chopped romaine lettuce 1 C. chopped red cabbage 1 Avocado from Mexico, sliced 1 (16 oz.) jar pickled red onions Grilled scallions for garnish 6 (6 inch) corn tortillas

Directions 1. Set your grill for medium-high heat and coat the grill grate lightly. 2. Season the steak with salt and black pepper generously and cook the steak over the grill for about 6 minutes per side. 3. Transfer onto a large cutting board and keep aside for about 5 minutes and cut the steak into thin slices. 4. In a large bowl, place the steak slices, oil, lime juice, garlic and salt and toss to coat. 5. Place the tortillas onto the greased grill pan and cook for about 20 seconds per side. 6. Cook the scallions on the grill pan till charred lightly. 7. Place the beef onto each tortilla evenly, followed by lettuce, cabbage, avocado and pickled onion and serve immediately with a garnishing of scallion.

46

Steak & Veggie Tortillas

Cheesy Steak

& Onion Sandwich

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 709 kcal Fat 25.4 g Carbohydrates 73.4g Protein 43.6 g Cholesterol 87 mg Sodium 1551 mg

Ingredients 2 1/2 tbsps soy sauce 2 tbsps water ground black pepper to taste 2 tsps cornstarch 1 lb boneless top round steak, sliced very thin 1 tbsp vegetable oil 1 onion, thinly sliced

4 hoagie rolls, split lengthwise and toasted 4 slices mozzarella cheese

Directions 1. In a large bowl, mix together soy sauce, water, cornstarch and black pepper and coat the steak strips with the mixture generously. 2. Cover and refrigerate everything for at least 1 to 8 hours. 3. Set your oven to broiler. 4. In a large skillet, heat oil on medium heat and sauté the onion till browned and transfer into a bowl. 5. In the same skillet, cook the steak strips till browned completely. 6. In the buns, divide the steak strips, onion and cheese and cook under broiler till the cheese melts.

Cheesy Steak & Onion Sandwich

47

SIMPLY

Steak

Prep Time: 2 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 302 kcal Fat 24.4 g Carbohydrates 1.1g Protein < 18.8 g Cholesterol 61 mg Sodium 719 mg

Ingredients 4 (1/2 lb) beef top sirloin steaks 1/2 C. vegetable oil 1 oz. steak spice seasoning mix

Directions 1. Set your grill for high heat and coat the grill grate lightly. 2. In a large bowl, mix together oil and seasoning mix and coat the steak with the mixture generously. 3. Cook the steak on the grill till desired doneness.

48

Simply Steak

Spicy Chili

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 515 kcal Fat 28.3 g Carbohydrates 26.3g Protein 36.1 g Cholesterol 101 mg Sodium 895 mg

Ingredients 2 tbsps olive oil 2 lbs steak - cut into 1 inch cubes 2 onions, chopped 3 cloves garlic, diced 1 green chile pepper 2 tbsps chili powder 1 tbsp ground cumin

1 1/2 tsps ground cayenne pepper 2 (29 oz.) cans diced tomatoes 1 (15 oz.) can kidney beans, drained

Directions 1. In a large pan, heat oil on medium-high heat and cook the steak cubes for about 5 minutes or till browned. 2. Stir in the onion, chile pepper and garlic and sauté for about 5 minutes. 3. Stir in the remaining ingredients and bring to a boil and immediately reduce the heat to low. 4. Simmer, covered for about 30 minutes or till desired thickness.

Spicy Chili

49

DIJON

Garlic Steak

Prep Time: 10 mins Total Time: 6 hrs 25 mins Servings per Recipe: 6 Calories 275 kcal Fat 22.5 g Carbohydrates 3.4g Protein 14.8 g Cholesterol 27 mg Sodium 935 mg

Ingredients 1/2 C. vegetable oil 1/3 C. soy sauce 1/4 C. red wine vinegar 2 tbsps fresh lemon juice 1 1/2 tbsps Worcestershire sauce 1 tbsp Dijon mustard 2 cloves garlic, diced

1/2 tsp. ground black pepper 1 1/2 lbs flank steak

Directions 1. In a large bowl, mix together all the ingredients except the steak and coat the steak with the mixture generously. 2. Refrigerate, covered for about 6 hours. 3. Set your grill for medium-high heat and coat the grill grate lightly. 4. Remove the steak from the refrigerator and discard the marinade. 5. Cook the steak over the grill for about 5 minutes on both sides or till desired doneness.

50

Dijon Garlic Steak

Spring-time Steak

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 319 kcal Fat 18.5 g Carbohydrates 13.5g Protein 23.1 g Cholesterol 115 mg Sodium 597 mg

Ingredients 1 lb ground beef 1 egg 1/4 C. bread crumbs 1/8 tsp. ground black pepper 1/2 tsp. seasoned salt 1/2 tsp. onion powder 1/2 tsp. garlic powder 1 tsp. Worcestershire sauce

1 tbsp vegetable oil 1 C. thinly sliced onion 2 tbsps all-purpose flour 1 C. beef broth 1 tbsp cooking sherry 1/2 tsp. seasoned salt

Directions 1. For the Patties, in a large bowl, add the beef, breadcrumbs, egg, Worcestershire sauce, seasoned salt, garlic powder, onion powder and black pepper and mix till well combined. 2. Make 8 equal sized burgers from the mixture. 3. In a large skillet, heat the oil on medium heat and cook the patties for about 4 minutes per side or till browned on both sides. Transfer the patties onto a large plate and cover with a foil to keep them warm. In the same skillet, add the onion and sprinkle with flour and scrape the brown bits and stir to combine. 4. Slowly, add the sherry and broth, stirring continuously. Stir in the remaining seasoned salt and reduce the heat to medium-low. Simmer, stirring continuously for about 5 minutes or till the gravy becomes thick. 5. Carefully, place the patties in the gravy and reduce the heat to low. 6. Simmer, covered for about 15 minutes and serve hot. Spring-time Steak

51

HERBED

Halibut Steaks

Prep Time: 10 mins Total Time: 1 hr 30 mins Servings per Recipe: 2 Calories 554 kcal Fat 43.7 g Carbohydrates 2.2g Protein < 36.3 g Cholesterol 62 mg Sodium 1259 mg

Ingredients 1 clove garlic, diced 6 tbsps olive oil 1 tsp. dried basil 1 tsp. salt 1 tsp. ground black pepper

1 tbsp fresh lemon juice 1 tbsp chopped fresh parsley 2 (6 oz.) fillets halibut

Directions 1. In a glass baking dish, mix together all the ingredients except the halibut steaks and coat the steaks with the mixture generously. 2. Refrigerate, covered for about 1 hour, flipping occasionally. 3. Set your outdoor grill for high heat and coat the grill grate lightly and arrange the grill grate about 4-inches from the heat. 4. Remove the steaks from the refrigerator and discard the marinade. 5. Cook the steak on the grill for about 5 minutes on both sides or till the desired doneness.

54

Herbed Halibut Steaks

Citrus

Tuna Steaks

Prep Time: 10 mins Total Time: 51 mins Servings per Recipe: 4 Calories 200 kcal Fat 7.9 g Carbohydrates 3.7g Protein 27.4 g Cholesterol 51 mg Sodium 945 mg

Ingredients 1/4 C. orange juice 1/4 C. soy sauce 2 tbsps olive oil 1 tbsp lemon juice 2 tbsps chopped fresh parsley

1 clove garlic, diced 1/2 tsp. chopped fresh oregano 1/2 tsp. ground black pepper 4 (4 oz.) tuna steaks

Directions 1. In a glass baking dish, mix together all the ingredients except the tuna steaks and coat the steaks with the mixture generously. 2. Refrigerate, covered for about 30 minutes. 3. Set your outdoor grill for high heat and coat the grill grate lightly. 4. Remove the steaks from the marinade and cook on the grill for about 5 minutes. 5. Flip the steaks and brush them with some marinade and cook everything for about 5 minutes or till desired doneness.

Citrus Tuna Steaks

55

POTATO

Soup

Prep Time: 45 mins Total Time: 2 hrs 15 mins Servings per Recipe: 8 Calories 361 kcal Fat 12.9 g Carbohydrates 26.9g Protein 36 g Cholesterol 84 mg Sodium 1118 mg

Ingredients

Directions

2 tbsps butter 2 tbsps vegetable oil 1 1/2 lbs lean boneless beef round steak, cut into cubes 1/2 C. chopped onion 3 tbsps all-purpose flour 1 tbsp paprika 1 tsp. salt 1/4 tsp. ground black pepper 4 C. beef broth 2 C. water 4 sprigs fresh parsley, chopped 2 tbsps chopped celery leaves 1 bay leaf 1/2 tsp. dried marjoram 1 1/2 C. peeled, diced Yukon Gold potatoes 1 1/2 C. sliced carrots 1 1/2 C. chopped celery 1 (6 oz.) can tomato paste 1 (15.25 oz.) can whole kernel corn, drained

1. In a large skillet, heat oil and butter on medium heat and cook the cubed steak and onion for about 10 minutes. 2. Meanwhile in a bowl, mix together flour, salt, black pepper and paprika and add everything to the skillet and immediately, stir to combine. 3. In a large soup pan, stir in the beef mixture, water, broth, celery leaves, parsley, marjoram and bay leaf and bring to a boil then reduce the heat to medium-low. 4. Cover and simmer, stirring occasionally, for about 45 minutes or till the beef is done. 5. Uncover and stir in the remaining ingredients and bring to a gentle simmer. 6. Simmer, stirring occasionally, for about 1520 minutes or till desired thickness. 7. Discard the bay leaf and serve hot.

56

Potato Soup

Steak

& Beans Sandwich

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 546 kcal Fat 32.3 g Carbohydrates 36.4g Protein 29.4 g Cholesterol 64 mg Sodium 1886 mg

Ingredients 1 lb sirloin steak 1 tbsp garlic salt 1 tsp. ground black pepper 1 tsp. ground cumin ground cayenne pepper to taste 4 kaiser rolls, split 1/4 C. mayonnaise

1/2 C. refried beans 1 large avocado, thinly sliced 1 large tomato, sliced 2 C. shredded lettuce crumbled cotija cheese (optional)

Directions 1. Set your outdoor grill for medium-high heat and coat the grill grate lightly. 2. In a small bowl, mix together cumin, garlic salt, cayenne pepper and black pepper and rub the steak with the spice mixture generously. 3. Cook everything on the grill for about 5 minutes on both sides. 4. Transfer the steak onto a cutting board and cover them with foil to keep it warm. 5. Heat a large nonstick skillet on medium-high heat. 6. Place the mayonnaise on both halves of the rolls evenly and cook the pieces in the skillet, mayonnaise side down for about 3 minutes or till golden brown. 7. Meanwhile in a microwave safe bowl, add the refried beans and microwave on high for about 1 minute. With a sharp knife, cut the steak into thin slices. 8. Place the beans on the bottom half of each roll evenly, followed by the steak slices, avocado, tomato, lettuce and cheese. 9. Cover with the top of the roll to make a sandwich and serve. Steak & Beans Sandwich

57

TURKEY

Soup

Prep Time: 20 mins Total Time: 2 hrs 25 mins Servings per Recipe: 8 Calories 234 Fat 13.5g Cholesterol 106mg Sodium 218mg Carbohydrates 4.6g Protein 18.5g

Ingredients 3 turkey drumsticks 3 carrots, peeled and chopped 2 large onions, chopped 3 celery stalks, chopped 4 garlic cloves, chopped 1 tbsp olive oil ½ tsp dried rosemary, crushed ½ tsp dried thyme, crushed

½ tsp dried sage, crushed ½ tsp celery salt 1 tbsp salt ½ tsp freshly ground black pepper 2 C. dried egg noodles

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

In a larger soup pan, add water and drumsticks and bring to a boil on high heat. Add remaining ingredients except noodles and stir to combine. Again bring to a boil and reduce the heat to low, Simmer, covered for about 2 hours. Transfer the drumsticks in a large bowl and let them cool. After cooling pull the meat from bones. Then chop into bite sized pieces and stir into soup. Meanwhile in another pan of salted boiling water, add noodles and cook for about 5 minutes or according to package’s directions. Drain well. 7. Divide noodles in serving bowls evenly. 8. Pour hot soup over noodles and serve immediately.

58

Turkey Soup

Pot

Pie

Prep Time: 20 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 562 Fat 19.2g Cholesterol 79mg Sodium 1399mg Carbohydrates 60.2g Protein 36.4g

Ingredients 1 single pastry pie crust 4 C. cooked boneless turkey meat, cubed 1 (10¾ oz.) can condensed cream of chicken soup 2 C. water, divided 1 (16 oz.) package mixed frozen vegetables

2 (1½ oz.) packages turkey gravy mix 4 C. boiled potatoes, peeled and mashed

Directions 1. Set your oven to 375 degrees F. 2. Place the pie crust in the bottom of a 13x9-inch baking dish. Gently, press the crust downwards. Place the cooked turkey meat over the crust evenly. Pour cream of chicken soup over turkey meat evenly. 3. In a pan, add 1 cup of water and bring to a boil on medium heat. 4. Add vegetables and cook for about 5 minutes. 5. In a bowl, add remaining water and turkey gravy mix and stir to combine. 6. Add gravy mixture in the pan of vegetables. Bring to boil and cook for about 1 minute. Now, place vegetable mixture over soup evenly. 7. Top with mashed potatoes evenly. 8. Bake for about 45 minutes.

Pot Pie

59

TURKEY

Gyros

Prep Time: 20 mins Total Time: 27 mins Servings per Recipe: 4 Calories 517 Fat 19.5g Cholesterol 94mg Sodium 730mg Carbohydrates 44.2g Protein 40g

Ingredients For Sauce: ½ C. plain low-fat yogurt ½ C. sour cream ½ C. cucumber, peeled, grated and squeezed finely 1 garlic clove, minced 2 tsp rice wine vinegar Salt and freshly ground black pepper, to taste For Sandwiches: 4 large pita breads 2 tbsp olive oil

1 large onion, cut into wedges 1 garlic clove, minced 3 C. roasted boneless turkey meat, cut into chunks 1tsp dried oregano, crushed 1½ C. romaine lettuce, shredded 1 C. cherry tomatoes, halved

Directions 1. Set your oven to 300 degrees F. Arrange the rack in the middle position of rack. 2. For sauce in a bowl, add all ingredients and mix till well combined. Keep aside. 3. Bake the pitas in preheated oven for about 7 minutes.Remove from oven and cut each pita bread in half.Meanwhile in a large skillet, heat oil on high heat.Add onion and sauté fir about 2-3 minutes. 4. Add garlic and sauté for 1 minute more. Add turkey and thyme and cook for about 2 minutes and remove from heat. 5. First of divide shredded lettuce in each pita half evenly. 6. Then place turkey mixture and then tomatoes in each pita half evenly. 7. Top with cucumber sauce and serve. 60

Turkey Gyros

Chili

Prep Time: 20 mins Total Time: 27 mins Servings per Recipe: 8 Calories 250 Fat 7.4g Cholesterol 38mg Sodium 621mg Carbohydrates 32.5g Protein 16g

Ingredients

Directions

For Sauce: 2 sweet potatoes, peeled and chopped ¾ C. sweet onion, chopped 2 (14½ oz.) cans diced tomatoes with chili seasoning ½ C. celery stalk, chopped 1 (8 oz.) can tomato sauce ½ C. water 1 tbsp chili powder ½ tsp ground cinnamon ½ tsp ground cumin Pinch of cayenne pepper Pinch of onion powder Pinch of garlic powder Pinch of salt Pinch of freshly ground black pepper ½ lb. ground beef ½ lb. ground turkey 1 C. corn 1 (12 oz.) can black beans, drained and rinsed

1. In a slow cooker, add sweet potato, onion, diced tomatoes, celery, tomato sauce, water and spices and stir to combine. 2. Set the slow cooker on high. Cover and cook for about 5 hours, stirring occasionally. 3. Meanwhile, heat a large nonstick skillet on medium-high heat. 4. Add beef and turkey and cook for about 10-15 minutes. 5. Remove from heat and drain the excess fat from skillet. 6. Uncover the slow cooker and add cooked beef, turkey, corn and beans and stir to combine. 7. Cover and cook for 1-2 hours further. 8. Serve warm.

Chili

61

TURKEY

Soup II

Prep Time: 20 mins Total Time: 4 hrs 40 mins Servings per Recipe: 12 Calories 113 Fat 1.5g Cholesterol 2mg Sodium 471mg Carbohydrates 22.5g Protein 3.8g

Ingredients For turkey Broth: 1 turkey 20 C. water ½ C. carrot, peeled and chopped 3 celery stalks, chopped 1½ C. onion, chopped coarsely 10 whole black peppercorns 1 bay leaf Pinch of dried thyme, crushed For Soup: 1 C. barley

1½ lb. carrots, peeled and cut into 1-inch pieces ½ C. mushrooms, chopped 6 celery stalks, chopped 2 bay leaves 1 tsp dried marjoram, crushed Pinch of dried thyme, crushed 2 tsp salt ½ tsp freshly ground black pepper

Directions 1. In a larger soup pan, add turkey carcass and water and bring to a boil on high heat. Add remain ingredients and again bring to a boil. Reduce the heat to low. Cover and simmer for about 2- 2½ hours. 2. Transfer the turkey carcass from broth and let it cool. 3. Strip meat from bones and then shred it.Strain the broth and again pour in the soup pan on medium-high heat. Add all soup ingredients and bring to a boil 4. Reduce the heat to low. Simmer for about 1 hour and 20 minutes. 5. Stir in shredded turkey meat and simmer for 10 minutes further. 6. Discard bay leaves and serve hot. 64

Turkey Soup II

Turkey

Chili II

Prep Time: 20 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 506 Fat 31.9g Cholesterol 125mg Sodium 1521mg Carbohydrates 24.1g Protein 34.7g

Ingredients 3 tbsp vegetable oil, divided 1½ lb. ground turkey 2 tbsp tomato paste 1 tsp dried oregano, crushed 1 (1 oz.) package taco seasoning mix 1 tsp chili pepper flakes, crushed 1 tsp ground cumin 1 (14½ oz.) can beef broth 1 (14½ oz.) can crushed tomatoes 1 (7 oz.) can salsa

1 (7 oz.) can chopped green chile peppers 1 green bel pepper, seeded and chopped 1 medium onion, chopped finely 3 medium zucchinis, halved lengthwise and sliced 1 C. cheddar cheese, shredded freshly 1 C. sour cream 1 bunch scallion, chopped

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a large pan, heat 1 tablespoon of oil on medium-high heat. Add turkey and cook for about 4-5 minutes. Add tomato paste, oregano, and seasoning and cook, stirring for 5 minutes more. Add broth and cook for about 5 minutes. Stir in tomatoes, salsa and green chile peppers and reduce the heat to medium. Simmer for about 10 minutes. Meanwhile in a skillet, heat 1 tablespoon of oil on medium heat. Add bell pepper and onion and sauté for about 4-5 minutes. Transfer the onion mixture in the chili pan.

Turkey Chili II

65

10. In the same skillet heat remaining oil on medium heat. 11. Add zucchini and cook for about 4-5 minutes. 12. Transfer the zucchini in the chili pan and stir to combine. 13. Reduce the heat to low. Simmer for about 15 minutes further. 14. Serve this chili with the topping of cheese, sour cream and scallion.

66

Cream

of Hash Casserole

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

Ingredients 2 (10.75 oz.) can condensed cream of chicken soup 1 1/2 C. sour cream 2 tbsps butter, softened 2 tbsps dried minced onion flakes ground black pepper to taste

1 (2 lb) package frozen shredded hash brown potatoes, thawed 4 oz. extra sharp Cheddar cheese, shredded 1/2 C. mashed cornflakes cereal

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

Cream of Hash Casserole

67

BUTTERY

Veggie Bake

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

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

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

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

68

Buttery Veggie Bake

Creamy Corn

Bread with Cheddar

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 254 kcal Carbohydrates 26.4 g Cholesterol 60 mg Fat 13.4 g Protein 9.4 g Sodium 642 mg

Ingredients 1 (15 oz.) can whole kernel corn, drained and 1/2 liquid reserved 1 (14.75 oz.) can cream-style corn 2 eggs 1 (8 oz.) package dry corn bread mix

1 C. sour cream 8 oz. Cheddar cheese, shredded

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else. Combine everything in a bowl very thoroughly before pouring it into a baking dish. Bake in the preheated oven for about 30 minutes. Serve.

Creamy Corn Bread with Cheddar

69

MUSHROOM

Oven Melt

Prep Time: 15 mins Total Time: 1 hr 25 mins Servings per Recipe: 6 Calories 400 kcal Carbohydrates 23.1 g Cholesterol 77 mg Fat 35.5 g Protein 8.5 g Sodium 483 mg

Ingredients 1 (30 oz.) package frozen hash brown potatoes 2 C. shredded Cheddar cheese 1 (16 oz.) container sour cream 1 (10.75 oz.) can condensed cream of mushroom soup 1 onion, chopped

1 C. butter 3 C. mashed corn flakes

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. Cook onion in hot butter for five minutes and mix it with a mixture of soup, cheese, and sour cream before spreading this over hash browns in a baking dish. 3. Spread mashed corn flakes in the casserole dish and then pour melted butter over it. 4. Bake in the preheated oven for about 60 minutes. 5. Serve.

70

Mushroom Oven Melt

Cheddar

and Spinach Casserole

Prep Time: 10 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 269 kcal Carbohydrates 7.9 g Cholesterol 140 mg Fat 18 g Protein 19.6 g Sodium 845 mg

Ingredients 1 (16 oz.) package cottage cheese 6 eggs 1/2 C. all-purpose flour 1/4 C. sour cream 2 tsps salt

1/2 tsp ground black pepper 2 (10 oz.) packages frozen chopped spinach, thawed and drained 4 C. shredded Cheddar cheese, divided

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Blend a mixture of cottage cheese, salt, eggs, flour, sour cream and pepper in a blender until smooth and mix it with a mixture of spinach, and 2 C. of Cheddar cheese before pouring it into the baking dish. 3. Bake in the preheated oven for about 45 minutes before spreading 2 more C. of cheddar cheese and baking it again for 10 minutes. 4. Serve.

Cheddar and Spinach Casserole

71

FRENCH

Parmesan Bake

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 4 Calories 421 kcal Carbohydrates 59.8 g Cholesterol 6 mg Fat 13.7 g Protein 16.8 g Sodium 1013 mg

Ingredients 2 tbsps olive oil 1 large onion, sliced 1 medium carrot, sliced 2 cloves garlic, finely chopped 1 tsp white sugar 1 red bell pepper, seeded and chopped 6 fresh mushrooms, sliced 1 tbsp all-purpose flour 1/2 C. water 1 tbsp tomato paste 1/2 tsp dried basil

1/4 tsp dried thyme 1 (14.5 oz.) can red kidney beans, drained 1/2 tsp salt ground black pepper to taste 1/2 (1 lb) loaf French bread, cut into 1/2 inch thick slices 1 tbsp olive oil 1/4 C. grated Parmesan cheese

Directions 1. Set your oven to 450 degrees F before doing anything else. 2. Cook onion, carrot and garlic in hot olive oil for a few minutes before adding mushrooms, sugar and red pepper, and cooking until you see that the onion is brown. 3. Add flour and cook for 1 minute before adding tomato paste, thyme, water, basil, beans, salt and pepper, and transferring all this to a baking dish. 4. Spread slices of bread dipped in oil over the mixture before spreading parmesan cheese. 5. Bake in the preheated oven for about 15 minutes. 6. Serve. 74

French Parmesan Bake

Creamy Corn

Bread Casserole

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 469 kcal Carbohydrates 45.8 g Cholesterol 54 mg Fat 30.7 g Protein 7g Sodium 1189 mg

Ingredients 1 C. margarine, melted 2 (15.25 oz.) cans creamed corn 2 eggs, beaten 1 (8 oz.) package dry corn bread mix

1 onion, finely chopped salt and pepper to taste

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Combine everything thoroughly and pour into a baking dish before covering it up with aluminum foil. 3. Bake in the preheated oven for about 40 minutes. 4. Serve.

Creamy Corn Bread Casserole

75

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