Weeknight Recipes: Delicious Weeknight Recipes for Breakfast, Lunch and Dinner [2 ed.]

Table of contents :
Table of Contents
Zucchini Cheddar Pancakes
Russian Breakfast Pancakes
Louisiana Inspired Pancakes
October’s Pancakes
Rustic Country Squash Pancakes
October’s Pancakes
Loveable Fruity Pancakes
Garden Zucchini Pancakes
Swedish Breakfast
I ♥ Pancakes
Tropical Coconut Pancakes
Australian Hazelnut Crepes
Full Dinner Crepes
Crepes with Nuts and Spinach
Morning Frost Crepes
New England Crepes
Chestnut Crepes
3-Cheese Dinner Crepes
Picnic Crepes
Jamaican Jam Sandwiches
Honey Turkey with Muenster Sandwiches
Detroit Deli Sandwich
Cayuga Cookie Sandwiches
Dijon Portabella Focaccia
Country Pickle Sandwich
California Croissant Fiesta
Alternative Chicago Italian Beef
Dijon Steak Rolls
South East Asian All Ingredient Curry
Punjabi Greens Curry
Easy Veggie Curry Soup from Vietnam
Vegetarian Curry Sri Lankan Style
Peanut Thai Curry
Traditional North Indian Beans Curry
Veggie Curry Burgers
West Indian Chicken Curry
Allspice Lime Style Tortilla Soup
Spicy Jerk Ginger Chicken Wings
Chicken and Long Grain
Grilled Orange Chicken
Real Jerk Chicken
Jerk Pineapple Fajitas
Jamaican Egg Noodles and Chicken
Honey Jerk Drumsticks
Ginger Chicken Kabobs
Jerk Nacho Chips
Grace's Chicken Gumbo
Georgia Backroad Fries
New Jersey Diner Style Fries
French Fry Dinner Bake
French Fries Forever
Simple Portuguese Inspired Fries
Elegant Truffle Oil and Parsley Fries
How to Bake French Fries
Louisiana Creole Fries
Easy Aztec Style Fries
Indian Curry Cumin Fries
Filipino Breakfast
Teriyaki Fried Rice II
Cilantro Orange and Pineapple Fried Rice
Fried Rice for Thursday Nights
Yuki's Shrimp Fried Rice
How to Make Fried Rice
Fried Rice Lunch Box
Korean Chicken Cutlets and Fried Rice
American Fried Rice
Fried Rice Glitter
Secret Southern Pie
Mexican Ground Beef Pie
Illinois Style White Pie
Sicilian Pie
Country Orange and Rhubarb Pie
A Simple Introduction to Chicken Pot Pie
Classical Pie of Custard
Vegetarian Zucchini Dream Pie
Zucchini, Chicken, Mushrooms, and Swiss Brown Rice
Meaty No-Meat Brown Rice Bake
Easy Louisiana Style Brown Rice
Easy Mexican Style Brown Rice
Black Bean and Rice Burgers
Walnuts, Broccoli, and Cheddar Brown Rice
Buttery Parsley and Shrimp
Onions, Chicken, Peas, and Garlic Brown Rice
Easy Indian Style Brown Rice with Chicken
Balsamic Cranberries and Onions Brown Rice
Grandma’s Sweet Potato Pie

Citation preview

Weeknight Recipes Delicious Weeknight Recipes for Breakfast, Lunch and Dinner

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

Table of Contents Zucchini Cheddar Pancakes 7 Russian Breakfast Pancakes 8 Louisiana Inspired Pancakes 9 October’s Pancakes 10 Rustic Country Squash Pancakes 11 October’s Pancakes 12 Loveable Fruity Pancakes 13 Garden Zucchini Pancakes 14 Swedish Breakfast 15 I ♥ Pancakes 16 Tropical Coconut Pancakes 17 Australian Hazelnut Crepes 18 Full Dinner Crepes 19 Crepes with Nuts and Spinach 20 Morning Frost Crepes 22 New England Crepes 23 Chestnut Crepes 24 3-Cheese Dinner Crepes 25

Picnic Crepes 26 Jamaican Jam Sandwiches 28 Honey Turkey with Muenster Sandwiches 29 Detroit Deli Sandwich 30 Cayuga Cookie Sandwiches 31 Dijon Portabella Focaccia 33 Country Pickle Sandwich 34 California Croissant Fiesta 35 Alternative Chicago Italian Beef 36 Dijon Steak Rolls 37 South East Asian All Ingredient Curry 38 Punjabi Greens Curry 39 Easy Veggie Curry Soup from Vietnam 40 Vegetarian Curry Sri Lankan Style 41 Peanut Thai Curry 43 Traditional North Indian Beans Curry 44 Veggie Curry Burgers 46 West Indian Chicken Curry 48 Allspice Lime Style Tortilla Soup 49 Spicy Jerk Ginger Chicken Wings 50

Chicken and Long Grain 51 Grilled Orange Chicken 52 Real Jerk Chicken 53 Jerk Pineapple Fajitas 54 Jamaican Egg Noodles and Chicken 55 Honey Jerk Drumsticks 56 Ginger Chicken Kabobs 57 Jerk Nacho Chips 58 Grace's Chicken Gumbo 59 Georgia Backroad Fries 60 New Jersey Diner Style Fries 61 French Fry Dinner Bake 62 French Fries Forever 63 Simple Portuguese Inspired Fries 64 Elegant Truffle Oil and Parsley Fries 65 How to Bake French Fries 66 Louisiana Creole Fries 67 Easy Aztec Style Fries 68 Indian Curry Cumin Fries 69 Filipino Breakfast 70

Teriyaki Fried Rice II 71 Cilantro Orange and Pineapple Fried Rice 72 Fried Rice for Thursday Nights 73 Yuki's Shrimp Fried Rice 74 How to Make Fried Rice 75 Fried Rice Lunch Box 76 Korean Chicken Cutlets and Fried Rice 77 American Fried Rice 78 Fried Rice Glitter 79 Secret Southern Pie 80 Mexican Ground Beef Pie 81 Illinois Style White Pie 82 Sicilian Pie 83 Country Orange and Rhubarb Pie 84 A Simple Introduction to Chicken Pot Pie 85 Classical Pie of Custard 86 Vegetarian Zucchini Dream Pie 87 Zucchini, Chicken, Mushrooms, and Swiss Brown Rice 88 Meaty No-Meat Brown Rice Bake 89 Easy Louisiana Style Brown Rice 90

Easy Mexican Style Brown Rice 91 Black Bean and Rice Burgers 92 Walnuts, Broccoli, and Cheddar Brown Rice 93 Buttery Parsley and Shrimp 94 Onions, Chicken, Peas, and Garlic Brown Rice 95 Easy Indian Style Brown Rice with Chicken 96 Balsamic Cranberries and Onions Brown Rice 97 Grandma’s Sweet Potato Pie 98

Zucchini

Cheddar Pancakes

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 6 Calories 207 kcal Fat 12.5 g Carbohydrates 15.4g Protein 8.9 g Cholesterol 82 mg Sodium 397 mg

Ingredients 2 C. grated zucchini 1 C. shredded Cheddar cheese 1 C. biscuit baking mix (such as Bisquick(R)) 1/2 C. grated onion

2 eggs, beaten 2 tsp vegetable oil

Directions 1. 2. 3. 4. 5.

In a bowl, mix together the zucchini, Cheddar cheese and onion. Add the eggs and biscuit mix and mix till well combined. In a griddle, heat the vegetable oil on medium heat. Add about 1/4 C. of the mixture into the griddle and cook for about 3-4 minutes per side. Repeat with the remaining mixture. 

Zucchini Cheddar Pancakes

7

RUSSIAN

Breakfast Pancakes

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 525 kcal Fat 26.4 g Carbohydrates 57.1g Protein 14.4 g Cholesterol 153 mg Sodium 378 mg

Ingredients 4 1/4 C. milk 5 eggs 1/3 tsp salt 2 tbsp white sugar 1/2 tsp baking soda 1/8 tsp citric acid powder

4 C. all-purpose flour 3 tbsp vegetable oil 1 C. boiling water 2/3 C. butter, divided

Directions 1. 2. 3. 4.

In a bowl, add the milk and eggs and beat well. Add the salt and the sugar and mix till well combined. Add the flour, baking soda and citric acid and mix to combine. Slowly, add the vegetable oil and boiling water, stirring continuously till a very thin mixture forms. 5. Keep the mixture aside for about 20 minutes. 6. In a small frying pan, melt 1 tbsp of the butter on medium-high heat. 7. Remove the pan from the heat and immediately, add the mixture by a ladleful and tilt the pan to spread the mixture in a thin circle. 8. Return the pan to the heat and cook for about 90 seconds. 9. Carefully, flip and cook for about 1 minute. 10. Transfer the blini into a kitchen towel lined plate. 11. Repeat with the remaining butter and the mixture. 12. Stack them on top of each other and cover with the kitchen towel to keep warm. 13. Place your favorite filling in the center of the blini and fold three times to make a triangle shape. 14. You can also fold up all 4 sides, like a small burrito. 8

Russian Breakfast Pancakes

Louisiana

Inspired Pancakes

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 309 kcal Fat 14 g Carbohydrates 38g Protein 8.5 g Cholesterol 72 mg Sodium 865 mg

Ingredients 2 tsp canola oil, divided 2 C. diced apples 2 tbsp white sugar, divided 2 tsp ground cinnamon 3/4 C. milk 2 tbsp melted butter 1 egg 1/2 tsp vanilla extract

1/2 C. all-purpose flour 1/2 C. oat flour 1 tbsp baking powder 1/2 tsp salt 2 tbsp chopped cooked turkey bacon

Directions 1. In a skillet, heat 1 tsp of the canola oil on medium heat and cook the apples, 1 tbsp of the gar and cinnamon for about 5-10 minutes. 2. Remove the skillet from the heat. 3. Win a bowl, add the milk, butter, egg, and vanilla extract and beat till well combined. 4. In another bowl, sift together the all-purpose flour, oat flour, 1 tbsp of the sugar, baking powder and salt. 5. Add the flour mixture into the milk mixture and mix till well combined. 6. Fold in the apples and bacon. 7. In a skillet, heat remaining 1 tsp of the canola oil on medium heat. 8. Add about 1/2 C. of the mixture into the skillet and cook for about 3-5 minutes per side. 9. Repeat with the remaining mixture. 

Louisiana Inspired Pancakes

9

OCTOBER’S

Pancakes

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 10 Calories 271 kcal Fat 5.2 g Carbohydrates 52.9g Protein 3.6 g Cholesterol 40 mg Sodium 260 mg

Ingredients Pancakes: 1 C. Original Bisquick(R) mix 1 C. Betty Crocker(R) SuperMoist(R) yellow cake mix 3 tbsp candy sprinkles 1 C. milk 1 tsp vanilla

2 eggs Glaze and Garnish: 2 1/2 C. powdered sugar 3 tbsp milk plus 2 tsp milk 1 tsp vanilla Additional candy sprinkles

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

Heat a greased griddle on medium-high heat. In a bowl, add the pancake Ingredients and mix till well combined. Add 1/4 C. of the mixture into the griddle and cook till the edges become dry. Flip and cook till golden brown. Repeat with the remaining mixture. Stack on serving plates. In small bowl, add the powdered sugar, milk and 1/2 tsp of the vanilla and beat till smooth. 9. Serve with a topping of the glaze and additional candy sprinkles. 

10

October’s Pancakes

Rustic Country

Squash Pancakes

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 107 kcal Fat 5.7 g Carbohydrates 10.6g Protein 3.9 g Cholesterol 49 mg Sodium 255 mg

Ingredients 2 tbsp chicken stock 2 eggs, slightly beaten 1 C. baking mix (such as Bisquick(R)) 4 pattypan squash, grated 1/4 C. diced onion 1/4 C. grated Parmesan cheese 1 tsp minced garlic

1/2 C. vegetable oil

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

In a bowl, add the chicken stock and eggs and beat to combine. Add the baking mix and beat till just moistened. Add the squash, onion, Parmesan cheese and garlic and stir till well combined. Keep aside for about 5 minutes. In a large skillet, heat the oil to 350 degrees F. Add about 1/4 C. of the mixture into the hot oil and cook for about 2-3 minutes per side. Repeat with the remaining mixture. Transfer pancakes to a brown paper bag-lined surface to drain. 

Rustic Country Squash Pancakes

11

ALABAMA PORCH

Pancakes

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 12 Calories 214 kcal Fat 8.2 g Carbohydrates 31g Protein 6.1 g Cholesterol 18 mg Sodium 396 mg

Ingredients

Directions

1 1/2 C. old-fashioned rolled oats 1 1/2 C. whole wheat flour 2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/2 tsp ground cinnamon 1/4 tsp ground allspice 1 1/2 C. buttermilk 1 C. milk 1/3 C. white sugar 1/4 C. vegetable oil 1 egg 1/2 C. raisins 3 tbsp chopped walnuts 1 tsp vegetable oil

1. In a food processor, add the oats and pulse till finely ground. 2. In a bowl, mix together the grounded oats, flour, baking soda, baking powder, salt, cinnamon and allspice. 3. In another bowl, add the buttermilk, milk, sugar, 1/4 C. of the vegetable oil and egg and beat till smooth. 4. Add the egg mixture into the oat mixture and mix till well combined. 5. Fold in the raisins and walnuts. 6. Grease a griddle with remaining 1 tsp of the oil and heat on medium heat. 7. Add the mixture by large spoonfuls into the griddle and cook for about 3-4 minutes. 8. Flip and cook for about 2-4 minutes. 9. Repeat with the remaining mixture. 

12

October’s Pancakes

Loveable

Fruity Pancakes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 202 kcal Fat 9.6 g Carbohydrates 25.8g Protein 4.7 g Cholesterol 26 mg Sodium 211 mg

Ingredients Crisco(R) Original No-Stick Cooking Spray 1 large egg, slightly beaten 2/3 C. milk 2 tbsp Crisco(R) Pure Canola Oil 1 (7 oz.) package Martha White(R) Banana Nut Flavored Muffin Mix 1 C. low-fat vanilla yogurt

2 C. berries, sliced strawberries, blueberries and raspberries Powdered sugar (optional)

Directions 1. Grease a griddle with the cooking spray and heat it. 2. In a bowl, add the egg, milk, oil and muffin mix in medium bowl and mix till large lumps disappear. 3. Add about 1/4 C. of the mixture into the hot griddle and cook for about 1-2 minutes per side. 4. Repeat with the remaining mixture. 5. Place the yogurt and berries over half of each pancake and fold over. 6. Serve with a sprinkling of the powdered sugar 

Loveable Fruity Pancakes

13

GARDEN ZUCCHINI

Pancakes

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 8 Calories 392 kcal Fat 23.3 g Carbohydrates 37.1g Protein 8.2 g Cholesterol 77 mg Sodium 607 mg

Ingredients

Directions

2 tbsp olive oil 2 C. shredded zucchini 2 C. finely crushed buttery round crackers (such as Ritz(R)) 1 1/2 C. finely chopped yellow onion 3 eggs, beaten 1/2 C. shredded sharp Cheddar cheese salt and ground black pepper to taste

1. In a large skillet, heat the oil on medium-high heat. 2. In a bowl, add the zucchini, crackers, onion, eggs, Cheddar cheese, salt and pepper and mix till well combined. 3. Shae the zucchini mixture into small equal sized patties. 4. Cook the patties in the hot oil for about 2-3 minutes per side. 

14

Garden Zucchini Pancakes

Swedish

Prep Time: 10 mins

Breakfast

Total Time: 40 mins Servings per Recipe: 4 Calories 301 kcal Fat 10.2 g Carbohydrates 36.2g Protein 15.3 g Cholesterol 159 mg Sodium 892 mg

Ingredients 4 slices turkey bacon, cut into 1x1/2-inch squares 3 eggs 2 tbsp white sugar 1 tsp salt

2 C. milk 1 C. all-purpose flour

Directions 1. Set the broiler of your oven and arrange oven rack about 6-inches from the heating element. 2. In a 13x9-inch baking dish, spread the bacon squares and cook under the broiler for about 7-10 minutes. 3. Now, set your oven to 425 degrees F. 4. In a bowl, add the eggs, sugar and salt and beat well. 5. Add the milk and flour alternately, mixing till a thin mixture forms. 6. Transfer the mixture into the hot baking dish with the bacon. 7. Cook in the oven for about 20-30 minutes. 

Swedish Breakfast

15

I♥

Pancakes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 386 kcal Fat 10.6 g Carbohydrates 63.5g Protein 7.8 g Cholesterol 93 mg Sodium 35 mg

Ingredients 1 C. rice flour salt to taste 1 egg, beaten 1 tbsp vegetable oil 1 tbsp water cooking spray

Directions 1. In a bowl, mix together the rice flour and salt. 2. Make a well in the center of the flour mixture. 3. Add the egg, vegetable oil and enough water in the well and mix till a smooth mixture forms. 4. Grease a non-stick frying pan with cooking spray and heat on medium heat. 5. Add about 1/4 C. of the mixture and tilt pan to cover the bottom with a thin pancake. 6. Cook for about 1 minute per side. 7. Repeat with the remaining mixture. 

16

I ♥ Pancakes

Tropical

Coconut Pancakes

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 1 Calories 682 kcal Fat 48.7 g Carbohydrates 51.3g Protein 20.7 g Cholesterol 372 mg Sodium 140 mg

Ingredients 2 eggs 1/4 C. coconut flour 2 tbsp coconut oil, melted 1 1/8 tbsp stevia sweetener

1/2 tsp vanilla extract 1 tsp coconut oil

Directions 1. In a bowl, add the eggs, coconut flour, 2 tbsp of the melted oil, stevia sweetener and vanilla extract and beat till smooth. 2. In a large skillet, melt 1 tsp of the coconut oil on medium heat. 3. Add enough mixture into the skillet and cook for about 2-3 minutes per side. 

Tropical Coconut Pancakes

17

AUSTRALIAN

Hazelnut Crepes

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 4 Calories 335.8 Fat 15.8g Cholesterol 114.2mg Sodium 119.2mg Carbohydrates 38.0g Protein 8.7g

Ingredients 1/2 C. all-purpose flour 2 large eggs 1 pinch salt 1 C. milk 1 tsp. orange extract

cooking spray 8 tbsp. nutella powdered sugar

Directions 1. In a bowl, add the flour, salt, eggs, milk and orange extract and beat until well combined. 2. Lightly grease a crepe pan with the cooking spray and place over medium-high heat until heated through. 3. Place about 1/4 C. of the mixture and tilt the pan to spread in a thin layer. 4. Cook for about 5 minutes, flipping once after 3 minutes. 5. Repeat with the remaining mixture. 6. Place about 1 tbsp. of nutella onto each crepe evenly. 7. Carefully, roll each crepe and enjoy with a dusting of the powder sugar.

18

Australian Hazelnut Crepes

Full Dinner

Crepes (Broccoli and Chicken)

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 515.5 Fat 42.4g Cholesterol 119.5mg Sodium 784.6mg Carbohydrates 15.1g Protein 21.1g

Ingredients 1/4 C. butter 1/4 C. all-purpose flour 2 C. chicken broth 2 tsp. Worcestershire sauce 3 C. cheddar cheese, grated 2 C. sour cream

1 1/2 lb. broccoli, cooked & drained 2 C. chicken, cooked & chopped 12 crepes

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. in a pot, add the butter over medium heat and cook until melted. 3. Stir in the flour and cook until thick and bubbly, mixing continuously. Stir in the Worcestershire sauce and chicken broth and cook until thick, mixing continuously. 4. Remove from the heat and stir in 2 C. of the cheddar cheese until melted completely. In a bowl, place the sour cream. 5. Slowly, add the hot cheese sauce, mixing continuously until well combined. Put the chicken and broccoli onto each crepe evenly and top each with 1 tbsp. of the cheese sauce. 6. Carefully, fold each crepe over the filling. 7. In the bottom of a baking dish, arrange the crepes and top with the remaining cheese sauce evenly, followed by the remaining cheddar cheese. Cover the baking dish and cook in the oven for about 20-30 minutes. Enjoy hot.

Full Dinner Crepes

19

CREPES

with Nuts and Spinach

Prep Time: 25 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 602.7 Fat 41.9g Cholesterol 166.6mg Sodium 241.5mg Carbohydrates 32.9g Protein 29.2g

Ingredients 2/3 C. whole wheat flour 1 egg 2/3 C. plain yogurt 3 tbsp. water 1 tbsp. olive oil 1 package frozen spinach, thawed and pureed 1 pinch of ground allspice salt and pepper fresh cilantro ( to garnish) Filling 1 tbsp. olive oil

3 scallions, thinly sliced 1 C. ricotta cheese 4 tbsp. plain yogurt 3/4 C. grated Gruyere cheese 1 egg, lightly beaten 1 C. unsalted cashews 2 tbsp. chopped parsley 1 pinch cayenne pepper

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a shallow baking dish. 2. For the crepe: in a bowl, add the oil, yogurt, egg and water and beat until well combined. 3. In another bowl, add the flour and salt and mix well. 4. Now, sift the flour mixture into a second bowl. 5. Slowly, add the egg mixture, whisking continuously until well combined. 6. Add the spinach, allspice and pepper and stir to combine. 7. For the filling: in a skillet, add the oil and cook until heated through. 8. Add the scallions and stir fry for about 2-3 minutes. 9. With a slotted spoon, transfer the scallion onto a paper towel lined plate to drain. 10. In a bowl, add the yogurt, ricotta and half of the Gruyere and beat until well combined. 11. Add the egg, parsley, salt and cayenne and beat until well combined. 20

Crepes with Nuts and Spinach

12. Place a lightly greased frying pan over medium-high heat until heated through. 13. Place about 3-4 tbsp. of the mixture and tilt the pan to spread in a thin layer. 14. Cook for about 5 minutes, flipping once after 3 minutes. 15. Repeat with the remaining mixture. 16. Place some of the filling onto the center of each crepe evenly. 17. Carefully, fold each crepe in envelope style. 18. In the bottom f the prepared baking dish, arrange the crepes and top with the remaining filling, followed by the remaining cheese. 19. Cook in the oven for about 15 minutes. 20. Enjoy hot with a garnishing of the cilantro sprigs and lemon wedges.

21

MORNING FROST

Crepes

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 241.5 Fat 11.0g Cholesterol 226.7mg Sodium 153.8mg Carbohydrates 24.8g Protein 9.8g

Ingredients 1 C. all-purpose flour 1 C. water, plus 2 tbsp. water 4 large eggs 2 tbsp. melted butter

1 pinch salt 1/3 C. chopped of fresh mint

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

22

In a blender, add all the ingredients except the mint and pulse until well combined. Transfer the mixture into a bowl and place in the fridge for about 1 hour. Remove from the fridge and stir in the mint. Place a lightly greased crepe pan over medium heat until heated through. Place desired amount of the mixture and tilt the pan to spread in a thin layer. Cook for about 2 minutes, flipping once after 1 1/2 minutes. Repeat with the remaining mixture. Enjoy warm.

Morning Frost Crepes

New England Crepes

Prep Time: 40 mins Total Time: 50 mins Servings per Recipe: 4 Calories 285.7 Fat 19.0g Cholesterol 139.6mg Sodium 402.4mg Carbohydrates 5.2g Protein 23.9g

Ingredients 8 crepes 1/4 tsp. black pepper 1 lb. freshly shucked lobster meat 1 tsp. fresh squeezed lemon juice 1/4 C. clarified butter 1 C. cooked well drained spinach 1/4 C. minced onion 1/4 C. white sauce

1/2 C. sliced mushroom 1 C. hollandaise sauce, optional 1 tsp. chopped garlic 1/4 C. chopped parsley 1/4 C. chopped walnuts

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else. In a skillet, add the oil over medium heat and cook until heated through. Add mushroom, onions and garlic and stir fry for about 5-6 minutes. Stir in the white sauce, spinach, walnuts, lemon juice and black pepper and remove from the heat. 5. Place about 2 oz. of the lobster onto each crepe, followed by the spinach mixture. 6. Carefully,, roll each crepe. 7. In the bottom of a baking dish, arrange the crepes, folded side down. 8. Cook in the oven for about 10 minutes. 9. Divide the crepes onto serving plates and top each with the Hollandaise sauce, followed by the parsley. 10. Enjoy with a sprinkling of the paprika.

New England Crepes

23

CHESTNUT

Crepes (No Gluten)

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 268.8 Fat 23.4g Cholesterol 212.0mg Sodium 158.1mg Carbohydrates 7.0g Protein 7.3g

Ingredients 1 1/2 C. chestnut flour, sifted 1/8 tsp. salt 1 tbsp. sugar 1 1/4 C. whole milk 1 tsp. vanilla extract

3 large eggs 6 tbsp. unsalted butter, melted

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

24

In a bowl, add the flour, sugar and salt and mix well. In another bowl, add the milk, eggs and vanilla and beat until well combined. Add the flour mixture and beat until well combined. Add 2 tbsp. of the butter and mix until well combined. Grease a crepe pan with a little butter and place over medium heat until heated through. Place about 1/4 C. of the mixture and tilt the pan to spread in a thin layer. Cook until golden brown from both sides. Repeat with the remaining mixture. Enjoy warm.

Chestnut Crepes

3-Cheese

Dinner Crepes

Prep Time: 1 hr Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 767.0 Fat 44.1g Cholesterol 294.0mg Sodium 1542.7mg Carbohydrates 44.4g Protein 46.7g

Ingredients Crepes 1 C. water 1 C. flour 2 eggs 1/8 tsp salt vegetable oil Filling 1 lb. ricotta cheese 1 C. grated mozzarella cheese, packed

1/2 C. grated Parmesan cheese 1 tsp fresh garlic 1 egg 2 tbsp fresh finely chopped parsley salt and black pepper 2 C. favorite pasta sauce 2 C. grated mozzarella cheese

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 9x9-inch baking dish. For the crepes: in a bowl, add the eggs, flour, salt and 1 C. of the water and beat until well combined. 2. Grease a frying pan with a little oil and place over medium heat until heated through. Place about 2-3 tbsp. of the mixture and tilt the pan to spread in a thin layer. 3. Cook for about 4 minutes, flipping once after 1 minute. Repeat with the remaining mixture. 4. For the filling: in a bowl, add the egg, Parmesan, 1 C. of the mozzarella, parsley, garlic, salt and pepper and beat until well combined. Place 3 tbsp. of the filling onto the center of each crepe. 5. Carefully, fold the crepe over the filling. 6. In the bottom of the prepared baking dish, place about 1 C. of the pasta sauce evenly. 7. Place the rolled crepes over the pasta sauce, seam side down and top with the remaining pasta sauce, followed by the mozzarella cheese. Cook in the oven for about 25-30 minutes. Enjoy hot. 3-Cheese Dinner Crepes

25

PICNIC

Crepes

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 6 Calories 196.2 Fat 0.6g Cholesterol 0.7mg Sodium 66.5mg Carbohydrates 42.0g Protein 6.6g

Ingredients Crepe 1 1/4 C. all-purpose flour 1 pinch salt 2 egg whites 7/8 C. skim milk 2/3 C. orange juice oil, for frying yogurt or light crème fraiche, to serve

Filling 4 medium oranges 2 C. blueberries

Directions 1. 2. 3. 4.

Set your oven to 400 degrees F before doing anything else. For the crepes: in a bowl, sift together the salt and flour. With your hands, make a well in the center of the flour mixture. In the well, add the milk, egg whites and orange juice and with a whisk, beat until a smooth and bubbly mixture is formed. 5. Place a lightly greased crepe pan over medium heat until heated through. 6. Place desired amount of the mixture and tilt the pan to spread in a thin layer. 7. Cook until golden brown from both sides. 8. Repeat with the remaining mixture. 9. In the bottom of a baking sheet, arrange 6 small oven proof bowls, upside down. 10. Arrange 1 crepe over each bowl to form the baskets. 11. Cook in the oven for about 10 minutes. 12. Remove from the oven and carefully, lift the baskets from the bowls. 13. Meanwhile, pare a thin orange rind slice from one orange and cut into strips finely. 14. In a pan of the boiling water, add the orange strips and cook for about 30 seconds. 26

Picnic Crepes

15. Drain the orange strips in a colander well and rinse under cold running water. 16. Keep aside to drain. 17. Remove the peel and white pith from all the oranges. 18. Divide each orange into segments, reserving the dripping juice into a bowl. 19. In a microwave-safe bowl, add the blueberries and orange segments alongside the juice and microwave until just warmed. 20. Divide the fruit mixture into each crepe basket evenly. 21. Enjoy with a topping of the rind strips.

27

JAMAICAN

Jam Sandwiches

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 1 Calories 353.2 Fat 6.6g Cholesterol 211.5mg Sodium 423.3mg Carbohydrates 61.7g Protein 10.2g

Ingredients 1 large egg 2 teaspoons caster sugar 1/4 teaspoon vanilla extract 2 slices white bread

2 tbsps raspberry jam butter

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

28

Get a shallow mixing bowl: Whisk in it the vanilla with sugar and egg. Coat the sides of the bread slices with strawberry jam. Place them in the milk mixture and let them soak for 30 sec. Place a skillet over medium heat. Heat in it a stick of butter. Drain the bread slices and place them in the hot pan. Cook them for 2 min on each side. Serve your jam sandwiches warm with some milk. Enjoy.

Jamaican Jam Sandwiches

Honey Turkey

with Muenster Sandwiches

Prep Time: 10 mins Total Time: 16 mins Servings per Recipe: 2 Calories 576.6 Fat 19.0g Cholesterol 49.1mg Sodium 1004.0mg Carbohydrates 78.7g Protein 23.5g

Ingredients 1 tbsp minced red onion 3 tbsps nonfat sour cream 1 tbsp Dijon mustard 1 teaspoon chopped thyme 4 teaspoons butter, softened

4 slices sourdough bread 6 slices fat-free honey roasted turkey breast 4 slices tomatoes 2 slices muenster cheese

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

Get a mixing bowl: Mix in it the onion with sour cream, thyme, and mustard. Coat one side of each bread slice with 1 tsp of butter. Coat the empty side of 2 slices of bread with the cream mixture. Top them with turkey slices, tomato slices, and cheese. Cover them with the other 2 bread slice with the buttered side facing up. Place a large pan over medium heat. Place it in the sandwiches and put on the lid. Let them cook for 3 to 4 min on each side until they become golden brown. Serve your sandwiches warm. Enjoy.

Honey Turkey with Muenster Sandwiches

29

DETROIT

Deli Sandwich

Prep Time: 3 mins Total Time: 3 mins Servings per Recipe: 1 Calories 238.5 Fat 3.0g Cholesterol 47.0mg Sodium 352.9mg Carbohydrates 30.7g Protein 24.1g

Ingredients 1 teaspoon lemon peel, grated 1 tbsp low-fat mayonnaise 2 slices whole grain bread 1 C. baby spinach leaves

2 oz. cooked of turkey breast, sliced 1 small tomatoes, sliced

Directions 1. 2. 3. 4.

Get a mixing bowl: Combine in it the mayonnaise with lemon peel. Coat one side of the two bread slices with the mayo mixture. Place a slice of bread on a serving plate with the mayo side facing up. Top with half of the spinach leaves followed by turkey slices, tomato slices, and remaining spinach. 5. Cover them with the second bread slice with mayo side facing down. 6. Serve your sandwiches right away. 7. Enjoy.

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Detroit Deli Sandwich

Cayuga

Cookie Sandwiches

Prep Time: 1 hr 15 mins Total Time: 1 hr 21 mins Servings per Recipe: 48 Calories 157.5 Fat 6.5g Cholesterol 19.9mg Sodium 117.6mg Carbohydrates 24.6g Protein 1.4g

Ingredients Cookie 1 1/2 C. packed brown sugar 3/4 C. butter 2 tbsps water 2 C. semi-sweet chocolate chips 2 eggs 3 C. all-purpose flour 1 1/4 teaspoons baking soda 1 teaspoon salt

Filling 3 C. powdered sugar 1/3 C. butter 1 teaspoon vanilla extract 2 -4 tbsps milk

Directions 1. 2. 3. 4.

To prepare the cookies: Before you do anything, preheat the oven to 350 F. Line up a baking pan with a parchment paper. Place a large saucepan over medium heat. Stir in it the brown sugar, 3/4 C. butter, and water. 5. Let them cook while stirring for 4 min. 6. Stir in the chocolate chips until they melt. Turn off the heat. 7. Add the eggs gradually while whisking them at the same time. 8. Add the flour with baking soda and salt. Combine them well until you get a soft dough. 9. Use a spoon to drop mounds of dough into the lined up pan. 10. Place it in the oven and let them cook for 7 min until they become golden brown. 11. To prepare the filling: 12. Get a large mixing bowl: Cream in it the vanilla with sugar and butter until they become light. 13. Add the milk gradually while whisking until the filling becomes creamy. Cayuga Cookie Sandwiches

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14. Allow the cookies to cool down completely. Spoon 2 tsp of the filling into the flat side of a cookie. 15. Press into it the flat side of another cookie to stick them together and make a sandwich. 16. Repeat the process with the remaining cookies and filling. 17. Serve your cookie sandwiches with some tea or milk. 18. Enjoy.

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Dijon

Portabella Focaccia

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 8 Calories 134.0 Fat 10.5g Cholesterol 22.3mg Sodium 136.0mg Carbohydrates 4.2g Protein 6.2g

Ingredients 2 tbsps olive oil 2 large bell peppers, strips 1 medium onion, sliced 6 oz. portabella mushrooms, sliced 16 oz. loaf focaccia bread, halved

1/4 C. Dijon-style mustard 6 oz. shredded cheddar cheese

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

Place a pan over medium heat, heat in it the oil. Cook in it the onions with mushrooms for 5 min. Place the bottom half of the bread loaf on a serving plate. Coat the top of it with mustard followed by the stir-fried mushroom mixture and cheese. Cover it with the upper half. Slice the sandwich into 8 pieces then serve it. Enjoy.

Dijon Portabella Focaccia

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COUNTRY PICKLE

Sandwich

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 468.2 Fat 16.8g Cholesterol 44.6mg Sodium 1947.7mg Carbohydrates 60.9g Protein 22.4g

Ingredients 2 slices deli rye bread, toasted 1 1/2 oz. extra-sharp cheddar cheese, sliced

1/2 C. vegetarian baked beans 1 kosher dill pickle, sliced

Directions 1. 2. 3. 4. 5.

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Get a mixing bowl: Pour in it the beans and mash it slightly until it becomes chunky. Place one slice of bread on a serving plate. Spoon on top of it the mashed beans. Top it with the pickle slices and cheese. Cover it with the second bread slice. Serve your bean sandwich as it or heat it in the microwave for 20 sec. Enjoy.

Country Pickle Sandwich

California

Croissant Fiesta

Prep Time: 15 mins Total Time: 19 mins Servings per Recipe: 1 Calories 474.3 Fat 30.0g Cholesterol 72.3mg Sodium 470.5mg Carbohydrates 38.3g Protein 14.1g

Ingredients 1 croissant Dijon-style mustard 1 leaf lettuce 1 slice Swiss cheese, halved diagonally 2 slices thin tomatoes 1/2 avocado, peeled and sliced 2 tbsps mayonnaise

4 slices thin zucchini 1 fresh mushrooms, sliced 1 teaspoon milk 1/2 teaspoon snipped dill weed, crushed mixed sprouts

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

Before you do anything, preheat the oven to 350 F. Place the croissant in a piece of foil then wrap it around it. Place it in the oven and heat it for 4 to 5 min. Once the time is up, discard the foil and slice the croissant in half. Place the bottom half on a serving plate. Arrange over it the lettuce leaf followed by Swiss cheese, tomato slices, avocado, zucchini or cucumber, and mushroom slices. 7. Get a small mixing bowl: Mix in it the milk with mayo, dill, and a pinch of salt. 8. Drizzle the dressing over the mushroom layer. 9. Cover them with the top half of the croissant. Serve your sandwiches right away. 10. Enjoy.

California Croissant Fiesta

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ALTERNATIVE

Chicago Italian Beef

Prep Time: 15 mins Total Time: 10 hrs 15 mins Servings per Recipe: 8 Calories 485.2 Fat 30.6g Cholesterol 145.3mg Sodium 483.2mg Carbohydrates 2.6g Protein 46.2g

Ingredients 4 lbs. bottom round beef roast 8 oz. balsamic vinaigrette 1 (1 1/4 oz.) envelopes onion soup mix

Italian seasoning

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

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Place the beef roast in a slow cooker. Drizzle over it the dressing, soup mix, a pinch of Italian seasoning, salt, and pepper. Put on the lid and let them cook for 11 h on low. Once the time is up, drain the roast allow it to cool down for few minutes. Use two forks to shred the meat and stir it back into the pot with its juices. Spoon the shredded mixture into the bread rolls. Serve them with your favorite toppings. Enjoy.

Alternative Chicago Italian Beef

Dijon

Prep Time: 15 mins

Steak Rolls

Total Time: 25 mins Servings per Recipe: 1 Calories 523.1 Fat 20.0g Cholesterol 140.3mg Sodium 716.7mg Carbohydrates 28.4g Protein 55.3g

Ingredients 2 (6 -8 oz.) filet steaks, halved lengthwise salt and pepper 2 sourdough French rolls 3 tbsps mayonnaise 3 tbsps Dijon mustard

6 slices tomatoes 1 C. shredded lettuce

Directions 1. Before you do anything, preheat the grill and grease it with some oil. 2. Lay the 4 steaks over the grill. Cook them for 3 to 5 min on each side. Season them with a pinch of salt and pepper. 3. Transfer them to a cutting board and cut them into strips. 4. Cut the bread rolls in half. Coat the open side of the bottom halves with mustard. 5. Arrange over them the steak slices followed by tomato slices, and shredded lettuce. 6. Coat the open side of the top bread halves with mayo. Lay them over the lettuce layer. 7. Slice your sandwiches in half then serve them. 8. Enjoy.

Dijon Steak Rolls

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SOUTH EAST ASIAN

All-Ingredient Curry

Prep Time: 20 mins Total Time: 2 hr 20 mins Servings per Recipe: 4 Calories 765 kcal Fat 38.5 g Carbohydrates 90.6g Protein 20.6 g Cholesterol 0 mg Sodium 749 mg

Ingredients

Brown Rice: 3 C. water 2 C. brown rice 1 tbsp soy sauce 1/2 tsp salt Panang Curry: 1 tbsp vegetable oil 2 1/2 tbsp red curry paste 1 (14 oz.) can coconut milk 1 tbsp vegetarian fish sauce

1 tbsp white sugar 5 kaffir lime leaves 8 oz. fried tofu, cubed 2 C. broccoli florets 1/2 red bell pepper, chopped into 1-inch pieces 1/4 C. diagonally sliced carrots

Directions 1. In a rice cooker, mix together the water, brown rice, soy sauce and salt. 2. Cook, covered about 35 minutes according to manufacturer's directions. 3. In a wide skillet, heat the vegetable oil on medium heat and sauté the curry paste for about 1-2 minutes. 4. Add the coconut milk, fish sauce, white sugar and lime leaves and stir to combine. 5. Reduce the heat to medium-low and simmer, covered for about 5 minutes. 6. Stir in the tofu, broccoli, red bell pepper and carrots and simmer for about 1-2 minutes. 7. Serve this curry over the cooked brown rice. 

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South East Asian All Ingredient Curry

Punjabi

Greens Curry

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 2 Calories 333 kcal Fat 20.1 g Carbohydrates 22.7g Protein 18.9 g Cholesterol 17 mg Sodium 7499 mg

Ingredients

2 tbsp vegetable oil, divided 2 C. chopped fresh spinach 1 tsp ground cumin 3/4 C. chopped onion 2 green chili peppers, chopped 2 tsp chopped garlic 2 tomatoes, chopped

1/2 C. water 2 tsp ground coriander 1 tsp ground red chilis 2 tbsp salt 8 oz. paneer, cubed

Directions 1. In a skillet, heat 1 tbsp of the vegetable oil on medium heat and cook the spinach for about 3-4 minutes. 2. Remove from the heat and keep aside to cool slightly. 3. Transfer the spinach into a food processor and pulse till a rough paste forms. 4. In a pan, heat the remaining 1 tbsp of the oil on medium heat and sauté the cumin for about 30 seconds. 5. Add the onion, green chili peppers and garlic and sauté for about 3-4 minutes. 6. Stir in the tomatoes and simmer, covered for about 1 minute. 7. Add the spinach paste, water, ground coriander, red chili powder and salt and cook for about 2-3 minutes. 8. Stir in the paneer and simmer for about 1-2 minutes more. 

Punjabi Greens Curry

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EASY VEGGIE

Curry Soup from Vietnam

Prep Time: 20 mins Total Time: 37 mins Servings per Recipe: 4 Calories 264 kcal Fat 22.1 g Carbohydrates 16.4g Protein 6.1 g Cholesterol 6 mg Sodium 1331 mg

Ingredients

1/2 onion, diced 2 1/2 tbsp curry powder 1 (32 fluid oz.) container chicken broth 1/2 lemon, sliced 1 1/4-inch-thick slices fresh ginger, peeled 1 1/2 tsp white sugar salt to taste 1 lb. assorted mushrooms 1 (13.5 oz.) can coconut milk

1 tbsp fresh lemon juice salt to taste 8 kaffir lime leaves

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

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Heat a greased pan on high heat and sauté the onion for about 2 minutes. Stir in the curry powder. Add the chicken broth, lemon, ginger, sugar and salt and stir to combine. Reduce the heat to medium and cook for about 2-3 minutes. Stir in the mushrooms and cook for about 3 minutes. Stir in in the coconut milk and lemon juice and remove from the heat. Stir in the lime leaves and keep aside for about 5 minutes. Discard the lime leaves before serving. 

Easy Veggie Curry Soup from Vietnam

Vegetarian Curry

Sri Lankan Style

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 381 kcal Fat 9.8 g Carbohydrates 67.9g Protein 8.6 g Cholesterol 8 mg Sodium 609 mg

Ingredients

3/4 tsp coriander seed 1/4 tsp fennel seed 1/4 tsp cumin seed 4 leaves fresh curry 4 large potatoes - peeled and cubed 1 tbsp ghee (clarified butter) 1/2 onion, finely chopped 1 clove garlic, minced 1 (1 inch) piece fresh ginger root, grated

1/2 tsp cumin seed 1/2 tsp coriander seed 1/2 C. coconut milk 1 tbsp chopped fresh cilantro salt to taste

Directions 1. For the fresh curry powder, in a small skillet, dry roast the 3/4 tsp of the coriander, 1/4 tsp of the fennel, and 1/4 tsp of the cumin seeds individually till aromatic. 2. In the same skillet, mix together all the roasted spices and curry leaves on low heat and dry roast for about 5 minutes more. 3. With a mortar and pestle, grind the spices and curry leaves. 4. Now, with the mortar and pestle, grind the remaining coriander and cumin seeds. 5. In a microwave safe bowl, place the potato cubes and microwave for about 3-5 minutes. 6. In a large skillet, melt the ghee on medium heat and sauté the onion, garlic and ginger till golden and aromatic. 7. Add the cumin and coriander seeds powder and fresh curry powder and sauté for about 30 seconds. 8. Stir in the potatoes and cook for about 3 minutes. 9. Stir in the coconut milk and bring to a gentle boil. 10. Reduce the heat to low and simmer, covered for about 7 minutes. 11. Stir in the salt and remove from the heat. Vegetarian Curry Sri Lankan Style

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12. Serve with a topping of the chopped fresh cilantro. 

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Peanut

Thai Curry

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 6 Calories 581 kcal Fat 22.8 g Carbohydrates 79.3g Protein 16.4 g Cholesterol 0 mg Sodium 1078 mg

Ingredients

1 1/2 C. white rice 3 C. water 1 (14 oz.) can coconut milk 5 tbsp peanut butter 2 (14.5 oz.) cans chickpeas (garbanzo beans), rinsed and drained 2 tsp ground ginger

1/8 tsp ground cinnamon 1/8 tsp cayenne pepper 1 (28 oz.) can diced tomatoes, drained 1 tsp salt

Directions 1. In a pan, add the rice and water and bring to a boil. 2. Reduce the heat to medium-low and simmer, covered for about 20-25 minutes. 3. Meanwhile in another large pan, mix together the coconut milk and peanut butter on medium-high heat and cook for about 5-7 minutes. 4. Stir in the chickpeas, ginger, cinnamon and cayenne pepper and cook for about 10 minutes, stirring occasionally. 5. Add the tomatoes and cook for about 10 minutes. 6. Stir in the salt and remove from the heat. 7. Serve the curry over the rice.

Peanut Thai Curry

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TRADITIONAL

North Indian Beans Curry

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 224 kcal Fat 5.5 g Carbohydrates 34.2g Protein 11.3 g Cholesterol 3 mg Sodium 16 mg

Ingredients

2 C. dry red kidney beans 1 large onion, chopped 4 cloves garlic, chopped 1 (2 inch) piece fresh ginger root, chopped 2 tbsp vegetable oil 2 tsp ghee (clarified butter) 2 dried red chili peppers, broken into pieces 1 tsp cumin seeds 6 whole cloves 1 tsp ground turmeric 1 tsp ground cumin

1 tsp ground coriander 2 tomatoes, chopped 2 C. water 1 tsp white sugar salt to taste 2 tsp garam masala 1 tsp ground red pepper 1/4 C. cilantro leaves, chopped

Directions 1. In a large bowl, of water, soak the kidney beans for about 8 hours or overnight. 2. Drain and rinse the kidney beans. 3. With a mortar and pestle, grind the onion, ginger and garlic till a paste forms. 4. In a pressure cooker, heat the oil and ghee on medium heat and sauté the red chili peppers, cumin seeds and whole cloves till the cumin seeds begin to splutter. 5. Stir in the onion paste and cook till golden brown, stirring occasionally. 6. Stir in the ground turmeric, ground cumin and ground coriander and sauté for a few seconds more. 7. Add the tomatoes and cook till the tomatoes become tender completely. 8. Add the drained kidney beans and enough water to cover. 9. Add extra 2 C. of the water, sugar and salt and stir to combine.

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Traditional North Indian Beans Curry

10. Secure the lid and place pressure regulator over vent pipe. 11. Bring to a high pressure and cook for about 40 minutes. 12. Reduce the heat to low and cook for about 10-15 minutes. 13. Use the natural release method to release the pressure. 14. Stir in the garam masala and ground red pepper and serve with a garnishing of the chopped cilantro. 

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VEGGIE CURRY

Burgers

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 6 Calories 645 kcal Fat 35.1 g Carbohydrates 53.4g Protein 34.2 g Cholesterol 31 mg Sodium 1235 mg

Ingredients

1 (15 oz.) can black beans, rinsed and drained 1 tbsp finely chopped red onion 1 clove garlic, minced 1/2 tsp salt 1 tsp Thai chili sauce 1 tsp red curry paste 2 tbsp coconut milk 1 tsp brown sugar 1 pinch cayenne pepper 1 egg 1 C. Italian bread crumbs 1 (1 lb.) package crumbled tofu 1 (12 oz.) package vegetarian burger crumbles

1 C. chunky peanut butter 1 tsp Thai chili sauce 1 tsp brown sugar 1/2 tsp salt 1/2 tsp ground turmeric 1 dash soy sauce 1 tbsp canola oil 6 whole wheat hamburger buns 1/2 C. shredded carrots 1/2 C. shredded cucumber 1 tbsp chopped green onion 2 tbsp fresh mint leaves 2 tbsp fresh cilantro leaves

Directions 1. In a food processor, add the black beans, red onion, garlic, 1/2 tsp of the salt, 1 tsp of the chili sauce, curry paste, coconut milk, 1 tsp of the brown sugar, cayenne pepper and egg and pulse till smooth. 2. Transfer the beans mixture into a large bowl. 3. Gently, fold in the bread crumbs and burger crumbles. 4. Make 6 equal sized patties from the mixture. 5. Arrange the patties onto a waxed paper lined tray and freeze for at least 30 minutes to set. 6. Heat a greased grill pan on medium heat and cook the patties for about 4-5 minutes per side. 7. Meanwhile in a pan, add the peanut butter, 1 tsp of the chili sauce, 1 tsp of the brown sugar, 1/2 tsp of the salt, turmeric, soy sauce and canola oil on medium-low heat and 46

Veggie Curry Burgers

cook till melted, stirring continuously. 8. Reduce the heat to low and simmer for about 3-5 minutes. 9. Arrange the patties over the bottom of each hamburger buns and drizzle with the sauce. 10. Top with the carrot, cucumber, green onion, mint and cilantro evenly and cover with the remaining bun halves. 11. Serve immediately.

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WEST INDIAN

Chicken Curry

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 348 Fat 20.3 Carbohydrates 103 Protein 1353 Cholesterol 13.8 Sodium 27.8

Ingredients 1/4 C. curry powder, divided 2 tbsp garlic powder 1 tbsp seasoned salt 1 tbsp onion powder 2 tsp salt 1 sprig fresh thyme 1 pinch ground allspice salt and black pepper 2 1/4 lbs whole chicken, cut into pieces 3 tbsp vegetable oil 3 C. water

1 potato, diced 1/2 C. chopped carrots 2 scallions, chopped 1 piece fresh ginger root, minced 1 Scotch bonnet chile pepper, chopped

Directions 1. Get a large mixing bowl: Combine in it 2 tbsp curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper. Mix them well. 2. Add the chicken pieces to the spice mix and rub them well. 3. Place a large pan over medium heat and heat the oil in it. Add the spicy chicken to the hot pot and brown it for 4 min. 4. Stir in the water, potato, carrots, scallions, ginger, and chile. Put on the lid and let them cook for 17 min or until the chicken is done. 5. Once the time is up, serve your chicken curry with some rice and enjoy. 6. Enjoy.

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West Indian Chicken Curry

Allspice

Lime Style Tortilla Soup

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 196 Fat 11.3 Carbohydrates 35 Protein 540 Cholesterol 10.6 Sodium 14.6

Ingredients 3 skinless, boneless chicken breast halves 8 C. water 8 tsp chicken bouillon granules 1 C. chopped carrot 1/4 tsp ground allspice 1/2 tsp chopped fresh thyme 1/8 tsp ground cinnamon 1 tbsp chopped fresh ginger 1 tbsp minced garlic

1 C. chopped tomato 1 C. coconut milk 1 tsp hot pepper sauce 1 C. mozzarella cheese, grated 2 C. crispy tortilla strips 2 limes, cut into wedges

Directions 1. Before you do anything preheat the grill and grease it. 2. Season the chicken breasts with some salt and pepper. Cook them on the grill for 7 to 9 min on each side. 3. Place the chicken breasts aside and allow them to cool down for a while. Slice them into chunks and transfer them to a large pot. 4. Add to them the water, bouillon and carrot, allspice, thyme, cinnamon, ginger and garlic. Cook them until they start boiling over high medium heat. 5. Lower the heat and cook the soup for 12 min. Add the tomato, coconut milk and hot pepper sauce. Let the soup cook for an extra 2 to 3 min. 6. Once the time is up, serve your soup hot with some mozzarella cheese, tortilla strips and lime wedges. 7. Enjoy.

Allspice Lime Style Tortilla Soup

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SPICY

Jerk Ginger Chicken Wings

Prep Time: 25 mins Total Time: 10 hrs 25 mins Servings per Recipe: 8 Calories 230 Fat 16.4 Carbohydrates 48 Protein 647 Cholesterol 4.4 Sodium 16

Ingredients 3 tbsp Jamaican jerk seasoning blend 3 tbsp vegetable oil 3 cloves garlic, diced 1 (1 inch) piece peeled fresh ginger, diced 1 bunch green onions, chopped

12 slices pickled jalapeno peppers 4 lb chicken wings

Directions 1. Get a food processor: Combine in it the jerk seasoning, oil, garlic, ginger, green onions, and jalapeno slices. Process them until they become smooth to make the sauce. 2. Get a large mixing bowl: Place in it the chicken wings then season them with a pinch of salt and pepper. 3. Add the hot sauce and toss them to coat. Cover the bowl with a plastic wrap and place it in the fridge for an overnight. 4. Before you do anything else, preheat the oven to 300 F. 5. Place the chicken wings on a lined up baking sheet. Cook them in the oven for 2 h 5 min. serve them hot. 6. Enjoy.

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Spicy Jerk Ginger Chicken Wings

Chicken

and Long Grain

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 2 Calories 916 Fat 61.9 Carbohydrates 113 Protein 1322 Cholesterol 42.9 Sodium 34.8

Ingredients 1/2 C. long-grain white rice 1 C. water 3 tbsp vegetable oil 1/4 C. butter 3 skinless, boneless chicken breast halves 3 oz. apple juice 1 can sliced mushrooms 2 1/2 tbsp chicken bouillon granules 2 tsp garlic powder

2 tsp ground black pepper 1 can coconut milk 1 small banana, sliced

Directions 1. Place a large pot over medium heat. Stir the water with rice in it and cook them until they start boiling. Lower the heat and let them cook for 22 min. 2. Place a large pan over medium heat. Heat the oil in it. 3. Add to it the chicken breasts and let them cook for 7 to 9 min on each side. 4. Add the apple juice to the pan and cook them for 10 sec. Stir in the mushrooms, bouillon granules, garlic powder, pepper, salt and coconut milk. 5. Lower the heat and let them cook for 12 min. Spoon the chicken skillet over the rice then garnish them with the banana slices. 6. Enjoy.

Chicken and Long Grain

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GRILLED

Orange Chicken

Prep Time: 30 mins Total Time: 1 d 1 h Servings per Recipe: 6 Calories 279 Fat 12 Carbohydrates 67 Protein 309 Cholesterol 17 Sodium 25.3

Ingredients 1 large red onion 3 cloves garlic 1 habanero pepper, seeded 1 tbsp fresh ginger root 1/4 C. olive oil 1/4 C. brown sugar 3 tbsp balsamic vinegar 3 tbsp orange juice concentrate, thawed 1 tsp soy sauce 2 tsp ground cinnamon 1/2 tsp ground allspice

1/4 tsp ground cloves 1/2 C. chopped cilantro 1/2 tsp salt and pepper to taste 6 skinless, boneless chicken breast halves

Directions 1. Get a food processor: Combine in it the onion, garlic, habanero pepper, and ginger. Process them until they become smooth. 2. Add the olive oil, brown sugar, vinegar, orange juice concentrate, soy sauce, cinnamon, allspice, cloves, cilantro, salt, and pepper. Blend them smooth again. 3. Get a large mixing bowl: Place in it the chicken breasts and pour the marinade all over it. Stir them well to coat. 4. Cover the bowl with a plastic wrap. Place it in the fridge for an overnight. 5. Before you do anything else, preheat the grill and grease it. 6. Drain the chicken breasts from the marinade and cook them for 10 to 12 min on each or until they are done to your liking. 7. Serve your grilled chicken breasts with your favorite salad. 8. Enjoy.

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Grilled Orange Chicken

Real

Jerk Chicken

Prep Time: 25 mins Total Time: 8 hrs 55 mins Servings per Recipe: 8 Calories 433 Fat 23 Carbohydrates 96 Protein 2734 Cholesterol 20.4 Sodium 36.8

Ingredients 1 C. orange juice 1 C. white vinegar 1/2 C. olive oil 1/2 C. soy sauce 1 lime, juiced 3 onions, chopped 6 Scotch bonnet chiles, chopped 8 cloves garlic, chopped 2 tbsp white sugar

2 tbsp dried thyme 2 tbsp ground allspice 2 tbsp salt 2 tsp ground black pepper 1 tsp ground cinnamon, or more to taste 1 tsp ground allspice, or more to taste 1 tsp ground ginger, or more to taste 3 lb bone-in chicken breast halves with skin

Directions 1. Get a food processor: Combine in it the orange juice, vinegar, olive oil, soy sauce, and lime juice. Process them until they become smooth. 2. Combine the onions, Scotch bonnet chiles, garlic, sugar, thyme, allspice, salt, black pepper, cinnamon, allspice, and ginger. Blend them smooth to make the marinade. Reserve 1/2 C. of it. 3. Get a roasting pan: Place in it the chicken breasts and pour the marinade all over them. Stir them to coat. 4. Cover the pan with a plastic wrap and place it in the fridge for 8 h. 5. Before you do anything else preheat the grill and grease it. 6. Drain the chicken breasts from the marinade and cook them on the grill for 15 to 17 min on each side while basting them with the remaining marinade. 7. Serve your grilled chicken breasts warm with some grilled veggies. 8. Enjoy.

Real Jerk Chicken

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JERK

Pineapple Fajitas

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 410 Fat 10 Carbohydrates 66 Protein 709 Cholesterol 46.3 Sodium 32.2

Ingredients 8 (6 inch) flour tortillas 1 lb skinless, boneless chicken breast halves, julienned 2 small red bell peppers, julienned 2 tsp Jamaican jerk seasoning 1/8 tsp ground black pepper

4 slices canned pineapple, chopped 1 tbsp vegetable oil chopped fresh cilantro lime wedges

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

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Before you do anything preheat the oven to 350 F. Fold a piece of aluminum foil over each tortilla then place them on a baking pan. Heat the tortillas in the oven for 2 to 4 min. Place them aside. Get a large mixing bowl: Toss in it the chicken, bell pepper, jerk seasoning, and pepper. Place a large pan over medium heat. Grease it with a cooking spray. Sauté in it the pineapple chops for 5 to 7 min until they become golden brown. Drain them and place them aside. Heat the oil in the same pan. Cook in it the chicken mix for 7 to 8 min or until it is done. Add the golden pineapple chops and stir them. Spoon the mix into the warm tortillas. Serve them with some lime wedges and extra toppings of your choice. Enjoy.

Jerk Pineapple Fajitas

Jamaican

Egg Noodles and Chicken

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 595 Fat 25.2 Carbohydrates 169 Protein 205 Cholesterol 59.6 Sodium 37.3

Ingredients 4 skinless, boneless chicken breast halves 2 tsp jerk paste 1 (12 ounce) package uncooked egg noodles 1 tbsp olive oil 1 clove garlic, minced 1 C. chicken stock 1 tbsp jerk paste 1/2 C. chicken broth

1/4 C. chopped fresh cilantro 2 limes, quartered salt and pepper to taste 1/2 C. heavy whipping cream 4 cilantro, for garnish

Directions 1. Coat each chicken breast halves with 1/2 tsp of jerk paste. Place it in a large roasting it pan and cover it with a plastic wrap. 2. Place the chicken pan in the fridge for 60 min or more. 3. Before you do anything, preheat the grill on high heat and grease it. 4. Place a large saucepan of water over medium heat. Cook it until it starts boiling. Add to it the noodles and cook it for 7 min. 5. Cook the chicken breasts for 9 to 12 min on each side. 6. Place another large saucepan over medium heat. Heat the olive oil in it. Add the garlic and cook it for 60 sec. 7. Stir in the chicken stock, 1 tbsp jerk paste, broth, chopped cilantro, juice of 1 lime, salt, and pepper. Cook them until they start boiling. 8. Add the heavy cream to the mix and cook them for 6 min over low heat. Drain the noodles and stir into the pot. 9. Serve your noodles while it is hot with the grilled chicken breasts. 10. Enjoy. Jamaican Egg Noodles and Chicken

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HONEY

Jerk Drumsticks

Prep Time: 10 mins Total Time: 3 hrs 10 mins Servings per Recipe: 4 Calories 307.7 Fat 16.2g Cholesterol 118.2mg Sodium 706.9mg Carbohydrates 11.0g Protein 28.6g

Ingredients 6 scallions, chopped 2 serrano peppers, stemmed and halved 2 tbsp fresh lemon juice 2 tbsp honey 1 tbsp canola oil 1 tbsp jamaican jerk seasoning

1 tsp salt 8 chicken drumsticks, skinned

Directions 1. Get a food processor: Combine in it the scallions, serranoes, lemon juice, honey, oil, jerk seasoning, and salt. Blend until they become smooth. 2. Toss the chicken drumsticks and seasoning mix in a greased slow cooker. Put on the lid and let them cook for 4 h on low or 8 h on high. 3. Once the time is up, serve your chicken drumsticks warm. 4. Enjoy

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Honey Jerk Drumsticks

Ginger

Chicken Kabobs

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 244.1 Fat 13.3g Cholesterol 72.6mg Sodium 426.9mg Carbohydrates 5.2g Protein 24.9g

Ingredients 1 lb boneless skinless chicken breast, chunks 2 green onions 1 jalapeno, seeded and chopped 3 tbsp extra virgin olive oil 1 tbsp gingerroot, peeled and chopped

2 tbsp white vinegar 1 tsp ground allspice 1 tsp dried thyme 1/2 tsp salt 2 red bell peppers, cut in 1 inch pieces

Directions 1. Get a food processor: Combine in it the onions, chile, ginger, vinegar, allspice, thyme, salt, and 2 tbsp olive oil. Process them until they become smooth. 2. Get a large zip lock bag: Combine in it the chicken pieces with the onion mix. Shake them well to coat. Place it in the fridge for 32 min. 3. Get a small bowl: Stir in it the olive oil with bell pepper. 4. Before you do anything, preheat the grill and grease it 5. Thread the chicken pieces with bell pepper chunks into greased skewers while alternating between them. 6. Cook the chicken kabobs on the grill for 4 to 8 min on each side. Serve them warm. 7. Enjoy.

Ginger Chicken Kabobs

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JERK

Nacho Chips

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 4 Calories 336.7 Fat 20.7g Cholesterol 103.5mg Sodium 787.1mg Carbohydrates 10.6g Protein 28.8g

Ingredients jamaican jerk spice 1 red bell pepper 1 yellow bell pepper 2 boneless skinless chicken breasts 1 lemon

1 (12 1/2 ounce) bags taco flavor Doritos 2 C. four-cheese Mexican blend cheese

Directions 1. Bring a large salted pot of water to a boil. Cook in it the chicken for 15 to 20 min or until it is done. 2. Slice the chicken breasts into small pieces. Add to them the jerk spice and mix them well. 3. Discard the pepper seeds and finely chop it. Add it to the chicken pieces with the lemon juice and mix them well. 4. Before you do anything else, preheat the oven to 400 F. 5. Lay the Doritos on a baking sheet then top it with the chicken and bell pepper mix. Sprinkle the cheese blend on top then cook them in the oven for 5 to 6 min. 6. Serve your nachos with your favorite toppings. 7. Enjoy.

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Jerk Nacho Chips

Grace's

Chicken Gumbo

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 4 Calories 509.8 Fat 16.8g Cholesterol 80.5mg Sodium 607.6mg Carbohydrates 59.1g Protein 31.0g

Ingredients 2 (45 g) packets fish tea soup mix or 2 fish bouillon cubes 1 C. white rice 1 cans whole kernel corn

3 chicken breasts 1 beef sausage

Directions 1. Bring a salted pot of water to a boil. Cook in it the chicken breasts for 35 to 40 min. Drain them and cut them into small dices. 2. Bring another salted pot of water to a boil, cook in it the rice according to the directions on the package. 3. Bring another salted pot of water t a boil, stir in it the fish tea mix and cook them for 8 min over low medium heat. 4. In the meantime, place a large pan over medium heat. Cook in it the sausages until they are brown on both sides. Cut them into thick slices. 5. Stir the sausages with chicken pieces, and the corn after draining them. Adjust the seasoning of the gumbo then serve it warm. 6. Enjoy.

Grace's Chicken Gumbo

59

GEORGIA

Backroad Fries

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 10.8 g Fat 62.4g Carbohydrates 9.2 g Protein 32 mg Cholesterol 421 mg Sodium 10.8 g

Ingredients 1 1/2 cups all-purpose flour 1 1/2 teaspoons paprika 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon chili powder 1/4 teaspoon cayenne pepper

1 egg 1/3 cup milk 6 potatoes, cut into wedges 1/4 cup vegetable oil

Directions 1. Get your olive oil hot in a frying pan. Working in sets begin to fry your potatoes in the oil until they are golden. Place them on a paper towel lined plate to drain. 2. Once all the potatoes have been fried and drained top them with oregano, pepper and salt. Toss everything evenly, then top the fries with the cheese of your choice. 3. Toss the fries again then top everything with the lemon juice and toss one final time before serving. 4. Enjoy. 

60

Georgia Backroad Fries

New Jersey

Diner Style Fries

Prep Time: 5 mins Total Time: 50 mins Servings per Recipe: 1 Calories 357 kcal Fat 14.1 g Carbohydrates 54.7g Protein 5.4 g Cholesterol 0 mg Sodium 27 mg

Ingredients 1 large baking potato, cut into wedges 1 tablespoon olive oil 1/2 teaspoon paprika 1/2 tsp Italian seasoning 1/2 teaspoon garlic powder

1/2 teaspoon chili powder 1/2 teaspoon onion powder

Directions 1. Set your oven to 450 degrees before doing anything else. 2. Get a bowl for your potatoes and combine with them: onion powder, olive oil, chili powder, garlic powder, Italian spice, and paprika. 3. Lay our wedges on a baking sheet that has been coated with non-stick spray then cook everything in the oven for 40 to 46 mins. 4. Enjoy.

New Jersey Diner Style Fries

61

FRENCH FRY

Dinner Bake

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 476 kcal Fat 29 g Carbohydrates 24.9g Protein 28 g Cholesterol 99 mg Sodium 31214 mg

Ingredients 1 tablespoon vegetable oil 1 1/2 pounds lean ground beef 1/2 onion, diced 1/2 green bell pepper, diced salt and black pepper to taste 1 10.75 ounce can condensed cream of

mushroom soup 3/4 cup processed cheese sauce such as Cheez Whiz 1/2 28 ounce package frozen shoestring potato fries

Directions 1. Coat a casserole dish with oil then set your oven to 400 degrees before doing anything else. 2. As the oven heats begin to fry your ground beef in oil then combine in the green pepper and onion. Stir fry the beef for 14 mins until it is fully done. Add some pepper and salt then combine in the soup. Stir everything together, then get the mix simmering. Once everything is gently boiling, set the heat to low. 3. Place your cheese in the microwave for about 45 secs to melt down then layer the beef into the casserole dish. Top the beef with the cheese then layer your fries over everything. 4. Cook the dish in the oven for 20 mins or until everything the fries are finished. 5. Enjoy. 

62

French Fry Dinner Bake

French Fries Forever

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 427 kcal Fat 14.5 g Carbohydrates 69.1g Protein 8.2 g Cholesterol 0 mg Sodium 1827 mg

Ingredients 4 large russet potatoes, peeled and cut into 1/4 inch thick fries 1/4 cup vegetable oil 1/4 cup tomato-vegetable juice cocktail 1 tablespoon chili powder 1 teaspoon ground cumin 2 teaspoons dried onion granules

1 teaspoon garlic powder 1 teaspoon cayenne pepper 1 teaspoon white sugar 1 tablespoon salt

Directions 1. Coat a jelly roll pan with oil then set your oven to 375 degrees before doing anything else. 2. Get bowl, combine: potatoes, and cold water. Let them sit submerged for 20 mins. 3. Get a 2nd bowl, combine: salt, oil, sugar, tomato juice, cayenne, chili powder, garlic powder, onion, and cumin. 4. Remove your potatoes from the water then dry them with some towels then place them in the powder and oil mix. Toss everything to evenly top the potatoes with spice mix then place everything into the jelly roll pan. 5. Cook the fries in the oven for 25 mins then flip the potatoes and continue cooking for about another 15 mins. 6. Enjoy. 

French Fries Forever

63

SIMPLE

Portuguese Inspired Fries

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 6 Calories 277 kcal Fat 15 g Carbohydrates 33.1g Protein 4.2 g Cholesterol 0 mg Sodium 409 mg

Ingredients 1 quart oil for frying 3 large potatoes, julienned 3 cups chopped fresh cilantro

salt and pepper to taste

Directions 1. Get your oil hot to about 350 degrees in a Dutch oven. 2. Working in batches cook about one third of the potatoes in the oil for about 6 mins. Then add in the cilantro and continue cooking them for 60 more secs. Place the potatoes to the side on some paper towel lined plates. 3. Continue frying potatoes in batches like this and draining them. After all the potatoes have been fried and drain top them with some pepper and salt. 4. Enjoy. 

64

Simple Portuguese Inspired Fries

Elegant

Truffle Oil and Parsley Fries

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 4 Calories 120 kcal Fat 3.7 g Carbohydrates 19.9g Protein 2.3 g Cholesterol 0 mg Sodium 7 mg

Ingredients cooking spray 1 pound potatoes, cut into strips - or more to taste salt and ground black pepper to taste 1 tablespoon white truffle oil, or to taste

2 teaspoons chopped fresh parsley, or more to taste

Directions 1. Coat a jelly roll pan with non-stick spray then set your oven to 350 degrees before doing anything else. 2. Layer your potato on the jelly roll pan and top them with a bit nonstick spray. Toss the potatoes then top them with some pepper and salt and toss everything again. 3. Cook the potatoes in the oven for 35 mins then let them loose their heat. Place everything into a bowl and coat the potatoes evenly with more salt, parsley, and truffle oil. Stir the potatoes to evenly coat them with oil and spice. 4. Enjoy. 

Elegant Truffle Oil and Parsley Fries

65

HOW TO BAKE

French Fries

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 236 kcal Fat 8.5 g Carbohydrates 35g Protein 6.2 g Cholesterol 4 mg Sodium 1833 mg

Ingredients cooking spray 2 large potatoes, cut into 1/4-inch slices 2 tablespoons vegetable oil 1/4 cup grated Parmesan cheese 1 tablespoon garlic powder

1 tablespoon chopped fresh basil 1 tablespoon salt 1 tablespoon coarsely ground black pepper

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Get a casserole dish and cover it with foil. Coat the foil with some nonstick spray then place your potatoes in a bowl. 3. Cover your potatoes with veggie oil and toss them then combine in the black pepper, parmesan, salt, basil, and garlic powder. Toss everything again to evenly coat the potatoes then layer them into the casserole dish evenly. 4. Cook everything in the oven for 31 to 36 mins or until the fries are golden. 5. Enjoy. 

66

How to Bake French Fries

Louisiana

Creole Fries

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

Ingredients 1/4 cup olive oil 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon chili powder 1 teaspoon Cajun/Creole seasoning, see appendix

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

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

Louisiana Creole Fries

67

EASY

Aztec Style Fries

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 437 kcal Fat 29.3 g Carbohydrates 40.9g Protein 5.3 g Cholesterol 0 mg Sodium 73 mg

Ingredients 2 pounds yucca, peeled, and cut into 4 inch sections 2 quarts vegetable oil for frying

salt to taste

Directions 1. Get your yucca boiling in a saucepan. Once the mix is boiling place a lid on the pot, set the heat to low and let gently boil for 25 mins. Remove the liquid then slice the yucca into matchsticks when they have cool off enough to be handled easily. 2. Remember to discard the hard inner center of the yuccas. 3. Begin to get your oil hot to about 350 to 370 degrees then once the oil is hot working in sets fry about 1/3 to 1/4 of the fries for about 6 to 7 mins per set. 4. Lay your yucca fries out to drain then once everything is cool top them with salt. 5. Enjoy.  

68

Easy Aztec Style Fries

Indian

Curry Cumin Fries

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 2 Calories 437 kcal Fat 29.3 g Carbohydrates 40.9g Protein 5.3 g Cholesterol 0 mg Sodium 73 mg

Ingredients 1 russet potato, cut into evenly sized strips 1 quart vegetable oil for frying 1/4 tsp curry powder

1/4 tsp cumin salt to taste

Directions 1. Let your potato sit submerged in water for 45 mins. Then drain and dry them evenly. 2. Get your oil hot in a Dutch oven to about 270 to 275 degrees then fry the potatoes for 6 mins in the hot oil for 2 mins then flip the fries and fry them for about 2 to 3 mins. Place the fries on a paper towel lined plate to drain and continue frying everything in batches. 3. Once all the fries have been cooked increase the temperature of the oil to 350 degrees and working in batched re-fry your potatoes for 4 to 5 mins then place them to the side again to drain. 4. Place all the fries into a bowl then top them with cumin, curry, and salt and toss everything completely and evenly. 5. Enjoy.

Indian Curry Cumin Fries

69

FILIPINO

Breakfast

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 8 Calories 295 kcal Fat 13 g Carbohydrates 28.9g Protein 14.2 g Cholesterol 117 mg Sodium 602 mg

Ingredients

1 tbsp vegetable oil 2 C. shredded and chopped cooked corned beef 4 oz. spinach, chopped 3 eggs, lightly whisked 5 C. cooked rice

1 tsp garlic powder salt to taste

Directions

1. In a large skillet, heat the oil on medium heat and cook the corned beef for about 3 minutes. 2. Stir in the spinach and cook for about 2 minutes. 3. Push beef and spinach to the sides of the skillet. 4. Add the eggs in the center and cook for about 3 minutes, stirring continuously. 5. Stir in the rice and cook for about 5 minutes. 6. Stir in the garlic powder and salt and remove from the heat. 

70

Filipino Breakfast

Teriyaki

Fried Rice II

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 246 kcal Fat 6.5 g Carbohydrates 33.8g Protein 12 g Cholesterol 51 mg Sodium 803 mg

Ingredients

1/2 lb. boneless skinless chicken breasts 2 tbsp vegetable oil 3 green onions and tops, chopped 1 carrot, julienned 1 egg, beaten

4 C. cold cooked rice 3 tbsp Kikkoman Roasted Garlic Teriyaki Marinade & Sauce

Directions 1. Cut the chicken into thin strips. 2. In a large skillet, heat the oil on high heat and stir fry the chicken, green onions and carrot for about 3 minutes. 3. Add the egg and cook till firm, stirring gently. 4. Stir in the rice and cook till heated completely. 5. Stir in the roasted garlic teriyaki sauce and remove from the heat. 6. Serve immediately.

Teriyaki Fried Rice II

71

CILANTRO ORANGE

and Pineapple Fried Rice

Prep Time: 40 mins Total Time: 60 mins Servings per Recipe: 2 Calories 591 kcal Fat 17.5 g Carbohydrates 76.1g Protein 33.9 g Cholesterol 359 mg Sodium 732 mg

Ingredients

1 tbsp vegetable oil, divided 2 eggs, beaten 1/2 lb. peeled and deveined medium shrimp 1 (1 inch) piece fresh ginger root, minced 2 red onions, sliced 3 green chile peppers, chopped 2/3 C. fresh pineapple, diced 1/2 C. orange segments 6 walnuts, chopped 2 C. cold, cooked white rice

1 tbsp soy sauce 2 tbsp chopped fresh cilantro salt and pepper to taste

Directions

1. In a large skillet, heat 1 tsp of the vegetable oil on medium-high heat and sauté the onions till just tender. 2. Increase the heat to high and heat another 1 tsp of the oil. 3. Stir in the shrimp and cook for about 3 minutes. 4. Transfer the shrimp into a bowl and keep aside. 5. With the paper towels, wipe out the skillet. 6. In the same skillet, heat the remaining 1 tsp of the oil on high heat and sauté the ginger for a few seconds. 7. Stir in the onion and chile peppers and cook for about 1-2 minutes. 8. Stir in the pineapple and oranges and gently cook till the fruit is heated completely. 9. Stir in the rice, walnuts and soy sauce and cook for a few minutes. 10. Stir in the egg, shrimp, cilantro, salt and pepper and cook till heated completely. 

72

Cilantro Orange and Pineapple Fried Rice

Fried Rice

for Thursday Nights

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 315 kcal Fat 13.1 g Carbohydrates 28.1g Protein 20.1 g Cholesterol 128 mg Sodium 559 mg

Ingredients

3 tbsp vegetable oil, divided 3 eggs, beaten 3 C. cold, cooked white rice 2 C. chopped cooked chicken 1/2 C. sliced celery

1/2 C. shredded carrot 1 C. frozen green peas, thawed 2 green onions, sliced 3 tbsp soy sauce

Directions 1. In a large skillet, heat 1 tbsp of the oil on medium-high heat and cook the eggs till scrambled. 2. Transfer the scrambled eggs into a plate and keep aside. 3. In the same skillet, heat remaining 2 tbsp of the oil on high heat and stir in the rice. 4. Add the chicken, celery, carrot, peas and green onions and stir to combine. 5. Reduce the heat to medium and cook, covered for about 5 minutes. 6. Stir in the scrambled eggs and soy sauce and cook till heated completely. 

Fried Rice for Thursday Nights

73

YUKI'S

Shrimp Fried Rice

Prep Time: 30 mins Total Time: 60 mins Servings per Recipe: 4 Calories 553 kcal Fat 22.8 g Carbohydrates 61.2g Protein 26.4 g Cholesterol 375 mg Sodium 1209 mg

Ingredients

2 tbsp olive oil 1 carrot, diced 1/2 green bell pepper, diced 2 C. shrimp, peeled and deveined 1/2 onion, diced 1/2 (15.25 oz.) can whole kernel corn, drained 2 cloves garlic, thinly sliced 1 tbsp olive oil 2 eggs, beaten

4 C. cooked rice, cooled 2 tbsp oyster sauce 2 tbsp soy sauce 1 tbsp butter 1/2 tsp salt 1 tsp butter 4 eggs, divided

Directions

1. In a large skillet, heat 2 tbsp of the olive oil on medium heat and cook the carrot and green bell pepper for about 5 minutes. 2. Stir in the shrimp, onion, corn and garlic and cook for about 5 minutes. 3. Discard any liquid from the skillet. 4. Reduce the heat to low and let mixture simmer. 5. In another skillet, heat 1 tbsp of the olive oil on medium heat and cook 2 beaten eggs 2-3 minutes, stirring continuously. 6. Add the oyster sauce, soy sauce, 1 tbsp of the butter and salt and toss to coat. 7. In a small nonstick skillet, melt 1 tsp of the butter on medium heat. 8. Carefully, break 1 of the remaining eggs in the skillet and cook, covered for about 3 minutes. 9. Transfer the egg into a plate and keep aside. 10. Repeat with the remaining 3 eggs. 11. Transfer the rice into a serving plate and serve with a topping of the the fried eggs.

74

Yuki's Shrimp Fried Rice

How to Make Fried Rice

Prep Time: 25 mins Total Time: 2 hr 38 mins Servings per Recipe: 4 Calories 493 kcal Fat 17.2 g Carbohydrates 55.4g Protein 27 g Cholesterol 161 mg Sodium 1214 mg

Ingredients

1 lb. boneless chicken thighs, cut into 1/3inch pieces across the grain 2 tbsp light soy sauce 2 tbsp brown sugar 1/4 tsp ground black pepper 2 tbsp vegetable oil 1/4 C. chopped onion 4 cloves garlic, chopped 2 eggs, beaten 3 tbsp light soy sauce

1 tsp white sugar 1 tsp ground white pepper 4 C. leftover cooked rice 1/4 C. thinly sliced green onions 1/4 C. chopped cilantro

Directions 1. In a bowl, mix together the chicken thighs, 2 tbsp of the soy sauce, brown sugar and black pepper. 2. Refrigerate, covered for about 2 hours to overnight. 3. In a very large skillet, heat the vegetable oil on high heat. 4. Reduce the heat to medium and sauté the onion and garlic for about 2 minutes. 5. Increase the heat to high and cook the marinated chicken for about 4 minutes, stirring continuously. 6. Push the chicken mixture to one side of the skillet. 7. Place the eggs into the empty side and cook for about 2 minutes, stirring continuously. 8. Stir in the chicken mixture, 3 tbsp of the soy sauce, sugar and white pepper and cook for about 1 minute. 9. Stir in the rice and cook for about 4 minutes. 10. Remove from heat and gently, stir in the green onion and cilantro.

How to Make Fried Rice

75

FRIED RICE

Lunch Box

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 302 kcal Fat 11.3 g Carbohydrates 45.5g Protein 4.7 g Cholesterol 0 mg Sodium 550 mg

Ingredients

1 C. uncooked jasmine rice 1/2 C. water 3 tbsp vegetable oil 2 cloves garlic, minced 2 tbsp chopped carrot 1 tbsp chopped onion 3 tbsp soy-based liquid seasoning 1/4 C. reduced-soy sauce 2 tbsp chopped green onion 1 tbsp chopped cashews

1 tsp raisins 1/4 tsp white sugar 1/4 tsp white pepper 5 canned lychees, drained and quartered

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

In a pan, add the rice and water on high heat and bring to a boil. Reduce heat to medium-low and simmer, covered for about 20-25 minutes. Transfer the rice into a shallow dish and refrigerate till cold. In large skillet, heat the oil on medium-high heat and sauté the garlic for a few seconds. Add the carrots and onion and cooking till the onion begins to soften. Stir in the cold rice and cook till heated completely. Stir in the soy sauce, soy seasoning, green onions, cashews, raisins, salt and white pepper and cook till heated completely. 8. Stir in the quartered lychees and serve.

76

Fried Rice Lunch Box

Korean

Chicken Cutlets and Fried Rice

Prep Time: 20 mins Total Time: 38 mins Servings per Recipe: 2 Calories 824 kcal Fat 47.4 g Carbohydrates 64.6g Protein 33.6 g Cholesterol 97 mg Sodium 1884 mg

Ingredients

2 skin-on, boneless chicken breasts salt and ground black pepper to taste 1/4 C. peanut oil, divided 1/4 C. Korean barbecue sauce 1 slice fully cooked luncheon meat, cubed 1 tbsp butter 1/2 C. chopped Napa cabbage kimchee 1/4 C. chopped pickled carrot and daikon radish 2 C. cooked white rice, cooled

1 tbsp soy-based liquid seasoning 2 tsp soy sauce 1 tbsp dried garlic flakes 2 tbsp gochujang (Korean hot pepper paste) 1 tbsp mayonnaise 1 tsp Sriracha hot sauce 1 green onion, chopped

Directions

1. Place the chicken breasts onto a smooth surface and with a meat mallet, pound into an even thickness. 2. Season with the salt and pepper and coat with 2 tbsp of the peanut oil evenly. 3. Heat a heavy skillet on medium heat and cook the chicken for about 4 minutes per side. 4. Coat the the top of the chicken with the barbecue sauce and cook, covered for about 1 minute per side. 5. Transfer chicken into a plate and cover with a piece of the foil to keep warm. 6. With a paper towel, wipe the skillet. 7. In the same skillet, heat remaining 2 tbsp of the peanut oil on medium heat and cook the luncheon meat for about 3-5 minutes. 8. In another skillet, melt the butter on medium heat and cook the pickled carrot, daikon, kimchee and rice for about 1-2 minutes. 9. Stir in the liquid seasoning, soy sauce and garlic flakes and cook for about 3-5 minutes. 10. Add the gochujang and luncheon meat into rice mixture and mix well. 11. Cut the chicken into desired slices. 12. In a small bowl, mix together the mayonnaise and Sriracha hot sauce. 13. Divide the fried rice into serving plates and top with the chicken slices. 14. Place the mayonnaise mixture over the chicken and serve with a garnishing of the green onion on top.  Korean Chicken Cutlets and Fried Rice

77

AMERICAN

Fried Rice

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 431 kcal Fat 17.3 g Carbohydrates 58.5g Protein 11.8 g Cholesterol 217 mg Sodium 837 mg

Ingredients

1 C. uncooked white rice 2 C. water 1/2 C. diced carrots 1/2 C. diced onion 4 tbsp butter or margarine, divided 4 eggs

2 tbsp milk 1 C. ketchup salt and pepper to taste

Directions

1. In a small pan, add the rice and water and bring to a boil. 2. Reduce the heat to low and simmer, covered for about 15-20 minutes. 3. In a large skillet, melt 1 tbsp of the butter on medium heat and cook the carrots and onion for about 5 minutes, stirring occasionally. 4. Add the cooked rice and stir to combine. 5. Stir in the remaining butter and reduce the heat to medium-low. 6. Stir in the ketchup and simmer for about 5 minutes. 7. Remove from the heat. 8. In a small bowl, add the eggs and milk and beat till well combined. 9. Heat a nonstick skillet on medium heat and cook half of the egg mixture till firm, flipping once in the middle way. 10. Transfer the cooked egg into a plate and cut in half. 11. Repeat with the remaining egg mixture. 12. Transfer the rice into a serving plate and serve with a topping of the egg halves.

78

American Fried Rice

Fried Rice Glitter

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 274 kcal Fat 14.2 g Carbohydrates 32.8g Protein 2.5 g Cholesterol 0 mg Sodium 195 mg

Ingredients

3 C. cooked rice 2 tsp garlic powder 2 tsp onion powder salt and ground black pepper to taste 2 tbsp grapeseed oil 1/2 red bell pepper, chopped

1/2 carrot, chopped 1/2 stalk celery, chopped 1/4 C. water 1/2 C. French-fried onions

Directions

1. In a large bowl, mix together the rice, garlic powder, onion powder, salt and black pepper. 2. In a large skillet, heat the oil on medium heat and cook the red bell pepper, carrot and celery for about 5 minutes. 3. Add the seasoned rice and water and cook for about 5 minutes. 4. Add the French-fried onions and toss to coat.

Fried Rice Glitter

79

SECRET

Southern Pie

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 407.9 Fat 20.8g Cholesterol 144.3mg Sodium 271.6mg Carbohydrates 49.3g Protein 6.3g

Ingredients 1 (9 inch) pie shells, unbaked 4 eggs 1 C. sugar 1/4 C. butter, softened 1 tbsp vinegar

1 tbsp cornmeal 1 tbsp flour 1 tsp vanilla

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

80

Set your oven to 350 degrees F before doing anything else. In a bowl, add all the filling Ingredients and beat on high speed for till very well combined. Place the mixture into the pastry shell. Cook in the oven for about 25-35 minutes. Cool before serving.

Secret Southern Pie

Mexican

Ground Beef Pie

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 6 Calories 278.5 Fat 13.7g Cholesterol 70.3mg Sodium 255.9mg Carbohydrates 19.6g Protein 17.6g

Ingredients 1 (8 oz.) packages crescent rolls nacho chip 1 lb ground beef 1 (1 1/4 oz.) packages taco seasoning

sour cream shredded taco cheese

Directions 1. 2. 3. 4. 5.

Set your oven to 325 degrees F before doing anything else. In a pie palate, arrange the crescent rolls to resemble a pie crust. Heat a large skillet and cook the beef till browned. Mix the taco seasoning according to package's directions. Place 1 layer of crushed nacho chips over the crescent rolls, followed by the cooked beef mixture, sour cream, shredded cheese and more crushed nacho chips. 6. Cook in the oven for about 20-25 minutes.

Mexican Ground Beef Pie

81

ILLINOIS STYLE

White Pie

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 421.1 Fat 19.2g Cholesterol 36.7mg Sodium 291.8mg Carbohydrates 55.1g Protein 7.3g

Ingredients 2 tbsp flour 2 tbsp cornstarch 1 C. sugar 1 dash salt 4 egg whites 2 C. milk 2 tbsp butter 2 tsp white vanilla

1/4 tsp almond extract 1 9 inch pie shell, baked and cooled 2 C. fat-free whipped topping 2 tbsp ground almonds

Directions 1. In a pan, add the flour, cornstarch, sugar, salt, egg whites and cook, stirring continuously till bubbling. 2. Cook, stirring continuously for about 3 minutes. 3. Remove from the heat and stir in the butter, white vanilla and almond extract. 4. Place a plastic wrap on pudding surface and keep aside to cool. 5. Place the pudding into the pie shell and cover the surface with a plastic wrap. 6. Refrigerate to chill completely. 7. Top with the whipped topping and serve with a sprinkling of the ground almonds.

82

Illinois Style White Pie

Sicilian Pie

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 432.6 Fat 31.0g Cholesterol 44.7mg Sodium 637.8mg Carbohydrates 28.2g Protein 11.7g

Ingredients 1 (8 oz.) packages crescent rolls nacho chip 1 lb ground beef 1 (1 1/4 oz.) packages taco seasoning

sour cream shredded taco cheese

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Arrange the pie crust into a pie plate and cook in the oven till it is no longer soggy. 3. Set a colander in the sink. 4. Place the tomatoes in a colander in a single layer and sprinkle with the salt. 5. Let them drain for about 10 minutes. 6. In the pie crust, place the tomato slices, followed by the basil and onion. 7. Sprinkle with the salt and pepper. 8. In a bowl, mix together the grated cheeses and mayonnaise. 9. Spread the cheese mixture over the tomatoes evenly. 10. Cook in the oven for about 30 minutes. 11. Cut into slices and serve warm.

Sicilian Pie

83

COUNTRY ORANGE

and Rhubarb Pie

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 196.8 Fat 3.0g Cholesterol 7.6mg Sodium 28.4mg Carbohydrates 43.4g Protein 0.6g

Ingredients pastry dough, for double-crust 9-inch pie 1 1/2 C. sugar 2 1/2 tbsp cornstarch 1/4 tsp ground allspice 1/2 tsp orange rind, grated

1/4 C. orange juice 2 tbsp butter 4 C. rhubarb, sliced

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. Place half of the pastry onto a lightly floured surface and roll into 1/8-inch thickness. 3. Place the rolled pastry into a 9-inch pie plate and trim off the excess pastry along edges. 4. With a plastic wrap, cover and refrigerate to chill before using. 5. In a heavy pan, add the sugar, cornstarch and allspice and stir till well combined. 6. Stir in the orange rind, juice and butter on medium heat. 7. Cook, stirring continuously till thickened and bubbly. 8. Stir in the rhubarb and remove from the heat. 9. Place the rhubarb mixture into the prepared pastry shell. 10. Roll remaining pastry into 1/4-inch thickness and cut into 1/2-inch strips. 11. Arrange the strips, lattice fashioned across top of pie. 12. Trim the strips even with edges and fold edges under and flute. 13. Cook in the oven for about 10 minutes. 14. Now, set your oven to 350 degrees and cook for about 30 minutes.

84

Country Orange and Rhubarb Pie

A Simple Introduction to Chicken Pot Pie

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 478.8 Fat 24.5g Cholesterol 25.8mg Sodium 926.9mg Carbohydrates 50.1g Protein 14.2g

Ingredients 1 (15 oz.) packages Pillsbury ready-made pie dough ( 2 crust) 1 (10 oz.) packages frozen mixed vegetables ( rinsed to thaw) 1 -2 C. cooked chicken 1 (10 1/2 oz.) cans cream of potato soup 1 (10 1/2 oz.) cans cream of chicken soup

1/3 C. milk 1 tsp Lawry seasoning salt

Directions 1. Set your oven to 375 degrees F before doing anything else and line a 10-inch pie plate with the crust. 2. In a bowl, add the remaining 3. Ingredients and mix till well combined. 4. Place the mixture into the pie plate and top with the 2nd crust. 5. Make the slits in top to release the steam. 6. Cook in the oven for about 45-50 minutes.

A Simple Introduction to Chicken Pot Pie

85

CLASSICAL PIE

of Custard

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 6 Calories 319.7 Fat 16.2g Cholesterol 119.9mg Sodium 434.5mg Carbohydrates 35.4g Protein 8.3g

Ingredients 3 eggs, slightly beaten 1/2 tsp salt 1/2 C. sugar 1/4 tsp allspice 1/4 tsp ground cinnamon 2 1/2 C. milk, hot

1/2 tsp vanilla 9 inches pie shells

Directions 1. Set your oven to 450 degrees F before doing anything else and line a baking sheet with a piece of the foil. 2. In a large bowl, add the eggs and beat well. 3. Add the milk, salt, sugar, allspice, cinnamon and vanilla and mix well. 4. Arrange the prepared baking sheet in center shelf of the oven. 5. Arrange a pie shell into a 9-inch pie plate. 6. Place the egg mixture into the pie shell. 7. Place the pie plate onto the baking sheet. 8. Cook in the oven for about 10 minutes. 9. Now, set your oven to 350 degrees and cook for about 35-35 minutes.

86

Classical Pie of Custard

Vegetarian

Zucchini Dream Pie

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 1 Calories 4.5 Fat 21.9mg Cholesterol 66.0mg Sodium 2.8g Carbohydrates 1.6g Protein 4.5g

Ingredients 3 C. zucchini, cut in quarters & sliced thin 1 small onion, chopped 1 C. Bisquick baking mix 1/2 C. parmesan cheese ( I use dry) 1/4 tsp dried basil 1/2 tsp oregano

4 large eggs 1/2 C. vegetable oil 1 dash garlic powder salt & pepper

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 9x9-inch baking dish. 2. In a bowl, add the zucchini, onion, bisquick mix, cheese, basil, oregano, salt, pepper and garlic and mix till well combined. 3. In another bowl, mix together the oil and eggs. 4. Add the oil mixture into the zucchini mixture and mix till well combined. 5. Place the mixture into the prepared baking dish. 6. Cook in the oven for about 30 minutes.

Vegetarian Zucchini Dream Pie

87

ZUCCHINI, CHICKEN,

Mushrooms, and Swiss Brown Rice

Prep Time: 15 mins Total Time: 1 hr 50 mins Servings per Recipe: 8 Calories 337 kcal Fat 21 g Carbohydrates 11.5g Protein 25.3 g Cholesterol 77 mg Sodium 363 mg

Ingredients 1/3 C. brown rice 1 C. vegetable broth 1 tbsp olive oil 1/3 C. diced onion 1 medium zucchini, thinly sliced 2 cooked skinless boneless chicken breast halves, chopped 1/2 C. sliced mushrooms 1/2 tsp cumin

salt to taste ground cayenne pepper to taste 1 (15 oz.) can black beans, drained 1 (4 oz.) can diced green chile peppers, drained 1/3 C. shredded carrots 2 C. shredded Swiss cheese

Directions 1. Boil your broth and veggies, once everything is boiling place a lid on the pot, set the heat to low, and let the contents gently cook for 47 mins. 2. Coat a baking dish with oil and then set your oven to 350 degrees before doing anything else. 3. Stir fry your onions, until soft, in olive oil, for about 7 mins, then combine in: mushrooms, zucchini, and chicken along with some cayenne, cumin, and salt. 4. Stir fry the mix until the chicken is fully done. 5. Get a bowl, combine: half of the cheese, the rice, carrots, onions, chilies, zucchini, chilies, chicken, beans, and mushrooms. 6. Pour all the contents into the baking dish and cook it all in the oven covered with foil for 32 mins then take off the foil and cook for 8 more mins. 7. Let the casserole stand for 10 mins before plating. 8. Enjoy.

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Zucchini, Chicken, Mushrooms, and Swiss Brown Rice

Meaty No-Meat

Brown Rice Bake

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 140 kcal Fat 6.5 g Carbohydrates 18.3g Protein 2.2 g Cholesterol 15 mg Sodium 482 mg

Ingredients 1 C. brown rice 1 C. beef broth 1 (14.5 oz.) can chicken broth 1/4 C. butter, melted 1 tsp garlic salt

1 tsp seasoned salt

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees before doing anything else. Get a baking dish and layer in it: rice, both broths, and butter. Top with: seasoned salt and garlic salt. Cook everything in the oven for 1 hr. Enjoy.

Meaty No-Meat Brown Rice Bake

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EASY LOUISIANA

Style Brown Rice

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 495 kcal Fat 25.2 g Carbohydrates 37.3g Protein 30.3 g Cholesterol 221 mg Sodium 1909 mg

Ingredients 2 tbsps butter 8 oz. beef sausage, cut into 1/4-inch slices 2 tbsps ground paprika 1 tbsp ground cumin 1/2 tsp cayenne pepper 1/2 C. diced tomatoes 1 large green bell pepper, diced 2 stalks celery, sliced 1/4 inch thick

4 green onions, thinly sliced 1 tsp salt 1 bay leaf 1 C. uncooked brown rice 3 C. chicken stock 1 lb large shrimp, peeled and deveined salt and ground black pepper to taste

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

Stir fry your sausage in butter, in a big pot, until browned. Then add in: cayenne, cumin, and paprika. Cook for 2 more mins. Now combine in: salt, bay leaf, tomatoes, onions, pepper, and celery. Stir the contents and cook for 1 more min before adding the stock and rice. Get everything boiling and once it is boiling place a lid on the pot, set the heat to low, and let the contents cook for 47 mins. 7. Add in the shrimp and let them cook for 7 mins before adding in some pepper and salt. 8. Enjoy.

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Easy Louisiana Style Brown Rice

Easy Mexican

Style Brown Rice

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 10 Calories 124 kcal Fat 1g Carbohydrates 26g Protein 4.7 g Cholesterol 0 mg Sodium 220 mg

Ingredients 2 C. cooked brown rice 1 (15 oz.) can kidney beans, rinsed and drained 1 (15 oz.) can black beans, rinsed and drained 1 (15.25 oz.) can whole kernel corn, drained 1 small onion, diced 1 green bell pepper, diced

2 jalapeno peppers, seeded and diced 1 lime, zested and juiced 1/4 C. chopped cilantro leaves 1 tsp minced garlic 1 1/2 tsps ground cumin salt to taste

Directions 1. Get a bowl, combine: cumin, rice, garlic, beans, cilantro, corn, lime juice & zest, onions, jalapenos, and green peppers. 2. Add in your preferred amount of pepper and salt and place the contents in the fridge for 60 mins then stir everything and serve. 3. Enjoy.

Easy Mexican Style Brown Rice

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BLACK BEAN

and Rice Burgers (Vegetarian Approved)

Prep Time: 25 mins Total Time: 41 mins Servings per Recipe: 6 Calories 317 kcal Fat 5.8 g Carbohydrates 49.4g Protein 18.2 g Cholesterol 71 mg Sodium 1704 mg

Ingredients 1/2 C. uncooked brown rice 1 C. water 2 (16 oz.) cans black beans, rinsed and drained 1 green bell pepper, halved and seeded 1 onion, quartered 1/2 C. sliced mushrooms 6 cloves garlic, peeled 3/4 C. shredded mozzarella cheese

2 eggs 1 tbsp chili powder 1 tbsp ground cumin 1 tbsp garlic salt 1 tsp hot sauce 1/2 C. dry bread crumbs, or as needed

Directions 1. Get your water and rice boiling, then place a lid on the pot, set the heat to low, and let the contents gently cook for 47 mins. 2. Heat up your grill and cover the grate with foil. 3. With a blender, process: garlic, bell pepper, mushrooms, and onions. Then place everything in a bowl. 4. Now blend the mozzarella and the rice and add them to the same bowl 5. Get a 2nd bowl, mash: black beans until paste like. 6. Then add in the blended mix. 7. Get a 3rb bowl, combine: beaten eggs, hot sauce, chili powder, garlic salt, and cumin. 8. Add this to the beans and then mix in your bread crumbs. 9. Shape the bean mix into 6 burgers then grill each for 7 mins per side. 10. Enjoy the patties with sesame seed buns and some mayo. 11. Enjoy.

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Black Bean and Rice Burgers

Walnuts, Broccoli,

and Cheddar Brown Rice

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 368 kcal Fat 22.9 g Carbohydrates 30.4g Protein 15.1 g Cholesterol 37 mg Sodium 643 mg

Ingredients 1/2 C. chopped walnuts 1 tbsp butter 1 onion, chopped 1/2 tsp minced garlic 1 C. uncooked instant brown rice 1 C. vegetable broth

1 lb fresh broccoli florets 1/2 tsp salt 1/8 tsp ground black pepper 1 C. shredded Cheddar cheese

Directions 1. 2. 3. 4.

Set your oven to 350 degrees before doing anything else. Get a baking dish and toast your nuts in the oven for 9 mins. Microwave the broccoli until soft, then add in some pepper and salt. Now stir fry your garlic and onions in butter for 4 mins then add in the broth and rice. Get everything boiling, then place a lid on the pot, and let the contents, gently cook over a lower level of heat for 9 mins. 5. On each serving plate add a layer of rice, then some broccoli, then nuts, and finally some cheese. 6. Enjoy.

Walnuts, Broccoli, and Cheddar Brown Rice

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BUTTERY

Parsley and Shrimp

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 551 kcal Fat 23 g Carbohydrates 40.2g Protein 38.5 g Cholesterol 282 mg Sodium 322 mg

Ingredients 1 C. brown rice 1 2/3 C. water 3 tbsps butter 3 tbsps olive oil 2 cloves garlic, minced 1/2 C. chicken broth 2 tbsps fresh lemon juice

1 1/2 lbs medium shrimp - peeled and deveined 1/4 C. chopped fresh flat-leaf parsley 1/2 tsp cornstarch

Directions 1. Boil your water and rice. Once everything is boiling set the heat to low, and let the contents gently cook for 27 mins. 2. Stir fry your garlic in butter for 4 mins then add the lemon juice and broth. 3. Get the mix simmering then pour in the shrimp and cook for 8 mins. Now top everything with parsley and cook for 3 more mins. 4. Grab your cornstarch and gradually pour it in while stirring and cooking for about 1 to 2 mins until you have made a thick sauce. 5. Place your rice on a plate then top with the shrimp and sauce. 6. Enjoy.

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Buttery Parsley and Shrimp

Onions, Chicken,

Peas, and Garlic Brown Rice

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 3 Calories 486 kcal Fat 13.7 g Carbohydrates 57.4g Protein 32.1 g Cholesterol 64 mg Sodium 720 mg

Ingredients 2 tbsps vegetable oil, divided 8 oz. skinless, boneless chicken breast, cut into strips 1/2 red bell pepper, chopped 1/2 C. green onion, chopped 4 cloves garlic, minced

3 C. cooked brown rice 2 tbsps light soy sauce 1 tbsp rice vinegar 1 C. frozen peas, thawed

Directions 1. Stir fry your garlic, chicken, onions, and bell peppers in half of the veggie oil for 7 mins or until the chicken is fully done. 2. Place the chicken mix to the side. 3. Add in the rest of the oil and toast your rice in it for 1 min then add: peas, vinegar, and soy sauce. 4. Cook for 2 more mins and add back in the chicken. 5. Once everything is heated through you can serve it. 6. Enjoy.

Onions, Chicken, Peas, and Garlic Brown Rice

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EASY INDIAN

Style Brown Rice with Chicken

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 241 kcal Fat 2g Carbohydrates 34.5g Protein 22.7 g Cholesterol 50 mg Sodium 620 mg

Ingredients 1 C. water 1 (8 oz.) can stewed tomatoes 3/4 C. quick-cooking brown rice 1/2 C. raisins 1 tbsp lemon juice 3 tsps curry powder 1 cube chicken bouillon 1/2 tsp ground cinnamon 1/4 tsp salt

2 cloves garlic, minced 1 bay leaf (optional) 3/4 lb skinless, boneless chicken breast halves - cut into 1 inch pieces

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Boil the following for 2 mins: bay leaf, water, garlic, tomatoes, salt, brown rice, cinnamon, raisins, bouillon, lemon juice, and curry. 3. Now add in the chicken, and cook for 2 more mins before pouring everything into a baking dish. 4. Place a covering of foil around the dish and cook the contents in the oven for 47 mins stirring everything half way through the cooking time. 5. Enjoy.

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Easy Indian Style Brown Rice with Chicken

Balsamic Cranberries

and Onions Brown Rice

Prep Time: 15 mins Total Time: 3 hrs 15 mins Servings per Recipe: 4 Calories 302 kcal Fat 10.3 g Carbohydrates 49.7g Protein 3.8 g Cholesterol 0 mg Sodium 365 mg

Ingredients 2 C. water 1 C. brown rice 1/4 C. diced red onion 1/2 C. diced celery

1/4 C. dried cranberries 1/2 C. balsamic vinaigrette salad dressing 1 tbsp sugar

Directions 1. Boil your water then add in the rice, place a lid on the pot, and let the contents gently cook with a low level of heat for 47 mins. 2. Let everything cool for 5 mins, then stir, and place it all in a bowl. 3. Add to the rice: sugar, onions, vinaigrette, celery, and cranberries. 4. Place some plastic wrap around the bowl, and let everything chill in the fridge for 30 mins before serving. 5. Enjoy.

Balsamic Cranberries and Onions Brown Rice

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GRANDMA’S

Sweet Potato Pie

Prep Time: 15 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 459.1 Fat 24.3g Cholesterol 98.2mg Sodium 687.5mg Carbohydrates 53.3g Protein 7.7g

Ingredients 1/3 C. butter, softened 1/2 C. sugar 2 eggs, lightly beaten 3/4 C. evaporated milk 2 C. mashed sweet potatoes 1 tsp vanilla extract

1/2 tsp ground cinnamon 1/2 tsp ground allspice 1/4 tsp salt 9 inches unbaked pie shells

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

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Set your oven to 425 degrees F before doing anything else. In a bowl, add the butter and sugar and beat till creamy. Add eggs and mix well. Add the milk, sweet potatoes, vanilla, and cinnamon, allspice and salt and mix well. Cook in the oven for about 15 minutes. Now, set your oven to 350 degrees and cook for about 35-40 minutes

Grandma’s Sweet Potato Pie