Apple Pear Sauce

This is a slight deviation from my usual applesauce and boy was it a good one!  This may become my new "usual" applesauce.  The pear makes the texture a little creamier. Yum!

3lbs Apples, peeled and cored (I used Gala, but so many kinds are delicious)
2 or 3 Bartlett Pears, peeled and cored
2 Cinnamon Sticks
1/4 Brown Sugar
1/4 Tsp Pumpkin Pie Spice

Place the apples, pears and cinnamon sticks in a slow cooker with about a cup of water.  Cook on low for about 3 hours.  Remove the cinnamon sticks.  Add the sugar and spice and smash up the apples.  Mix in the sugar and spice until well combined.  Serve warm or let cool and refrigerate and serve cold the following day.

Nutmeg Acorn Squash

Last night we tried acorn squash for the first time.  My husband and I were more thrilled with it than the kids, but they still ate it.  It truly needs the full 50 to 60 minutes to roast and next time I may sprinkle a little cinnamon with the nutmeg.  I will definitely be making this again!

Serves 4 (as a side)

1 Acorn Squash (1-1 1/2lbs)
2 Tsp Butter
2 Tbsps Brown Sugar
1/4 Tsp Nutmeg

Preheat the oven to 425.

Slice the squash in half and scoop out all the seeds.  Spray a baking dish with non-stick cooking spray and place the squash in the dish skin side up.  Roast for about 25 minutes.  Remove from the oven and flip the squash over.  Place a teaspoon of butter in each half and a tablespoon of brown sugar in each half.  Stir gently as the butter melts to mix the butter and sugar and spread over the squash.  Sprinkle with the nutmeg and place back in the oven for another 25 to 30 minutes.

When finished squash should easily pull away from the skin and be eaten warm.

Stuffed Pepper Pasta

This dish probably qualifies for what Rachael Ray would call a "stoup."  Too thick to me a soup and too thin to be a stew and too thin to be a pasta dish.  We had all of these lovely green peppers still in our garden ready to be used.  My husband asked for stuffed peppers.  I was dragging me feet to make them because the kids never really like them.  While shopping this week I saw orzo on sale and this recipe came to me.  And it worked!  Everyone ate it, even my super picky toddler!

Serves 4-6

2 Tbsp Olive Oil
2 or 3 Medium Green Bell Peppers, seeded and sliced into bite sized pieces
10oz Package of Mushrooms
1 Large Onion, diced
1lb Sweet Italian Sausage
14oz Can Diced Tomatoes
Half a Box of Orzo Pasta
Parmesan Cheese

In a large saute pan, heat the olive oil over medium heat.  Add the peppers, mushrooms, onions and sausage to the pan.  Stir occasionally until sausage begins to brown.  Add the diced tomatoes, juices and all and stir.  Lower the heat to low and let simmer so all the flavors meld.

While simmering, bring a pot of salted water to a boil and cook the orzo until al dente.  Add some of the starchy cooking water to the sausage mixture, about 2 ladles.  Drain the orzo and add to the sausage mixture.  Combine and serve.  Top with some Parmesan cheese and enjoy!  Fork or spoon, your choice!

Honey Mustard Chicken with Sweet Potatoes & Bananas

I confess this was our break the fast Yom Kippur dinner.  The girls still had gymnastics so I needed a meal I could completely prep ahead of time and this was it.  And the only thing we had leftover was some challah!

Serves 5-6 People

For the Chicken:

2lbs Boneless, Skinless Chicken Thighs
2 Medium Yellow Onions, sliced into rings
A good handful of fresh basil
1/2 Cup Newman's Own Lite Honey Mustard Dressing

Place the chicken thighs and onions in a slow cooker.  Sprinkle with salt and pepper and top with the basil and honey mustard.  Cook on low for 4-6 hours.


For the Sweet Potatoes:

3 Medium Sweet Potatoes
2 Tbsp Butter
2 Small Bananas, overripe is best
2 Tbsp Honey
1/4 Tsp Nutmeg
1/4 Cup Brown Sugar
Marshmallows

Begin by roasting the sweet potatoes, skin on.  Prick the potatoes a couple of times each before roasting.  I personally stick mine in the microwave on the baked potato setting and they come out perfect every time!

Once baked/roasted, let the potatoes cool for a couple of minutes.  While they are cooling, place the butter and bananas in a baking dish.  While potatoes are still hot but able to be handled, peel off the skin and place hot potatoes on top of butter to melt the butter.  Using a potato masher, mash the sweet potatoes and bananas.  Add the honey, nutmeg and brown sugar and mix.

Sprinkle some marshmallows over top the sweet potatoes.  I used large marshmallows, but small ones would work too.

At this point the sweet potatoes can be cooled and refrigerated for later or placed in a 400 degree oven and baked for 15-20 minutes until the marshmallows are roasted and delicious.


Note: The other items pictured are the challah (recipe under Rosh Hashana) and some steamed string beans with seasoned salt.

Cheesy Pasta & Zucchini

I still have an abundance of zucchini to work with these days.  My kids are being very good about having zucchini nearly every night.  Tonight I just wanted a simple, light pasta dish and happened to have some ricotta on hand.  The kids devoured it so my plan worked!

Serves 6 easily

1lb Box Short Pasta (I used nuggets, an unusually shaped pasta my kids love)
Olive Oil
2 Medium Zucchini, sliced into half moons
2 Cloves Garlic
1/4 Cup Dry White Wine
15oz Container Part Skim Ricotta
1/4 Cup Shredded Romano Cheese
Fresh Basil

Bring a salted pot of water to a boil and cook pasta to al dente.

Meanwhile heat a saute pan on medium heat.  Add about a tbsp or two of olive oil to the pan and then the zucchini and garlic.  Season with salt and pepper and cook about 5-7 minutes until al dente.  Add the wine and lower the heat to low.

In a bowl combine the ricotta and Romano cheese.  Add a couple ladles of starchy pasta water to the cheese and mix.  Season with salt and pepper.

Drain pasta.  Return the pasta to the pot or place in a serving bowl.  Remove the cloves of garlic from the zucchini and dump the zucchini on the pasta (including any juices).  Mix to combine.  Pour cheese mixture over pasta and sprinkle with some torn fresh basil.  Stir once more to combine and then serve and enjoy!

Pumpkin Banana Bread

To be honest this recipe was developed out of a need for a quiet recipe.  Yes, a quiet recipe: one that can be made after children are in bed.  So I went for the quick and easy base of a cake mix.  I figured that I use a cake mix to make coffee cake and we eat that in the morning so I could use one to make use of my two rotting bananas.  This was a seriously yummy result!  Besides tasting like fall in a bite, it is also much less dense than a typical banana bread.  Please try it and love it too!

Makes a good 12 slices

1 Box White Cake Mix
4 Egg Whites
1/3 Cup Vegetable Oil
1 Cup Pumpkin Puree
2 Overripe Bananas
1/2 Tsp Cinnamon
1/4 Tsp Nutmeg

It could not be easier!  Place all the ingredients in a mixing bowl and mix until combined.  The batter will still be a little lumpy.  Spray a 9x5 bread pan with nonstick cooking spray and scrape batter into the pan.  Bake bread in a preheated 375 degree oven for 45 to 50 minutes until cake tester comes out of the center clean.  Let cool in the pan for about 10 or 15 minutes and then cool completely on a wire rack. 

ATM Salad

Or avocado, tomato and mozzarella salad stacks! Simple, filling and yummy!

Serves 2-3

1 Ripe Avocado
1 Large Tomato
3 or 4 oz Fresh Mozzarella Cheese
Olive Oil

Start with a plate to stack the salad on and the first layer is the cheese! Slice the fresh mozzarella into 1/4" slices and line the plate with them. Then slice the tomato into juicy 1/8" or 1/4" slices and place on top of the cheese. Drizzle with some olive oil and salt and pepper (the salt will enhance the tomato) at this point. Finally, remove skin and pit from avocado and spoon out the flesh. Slice and place on top of the tomato. Enjoy!

Zucchini "Chips"

The zucchini plants in our garden are almost scary because they have just grown so big!  We are eating zucchini everyday!  Needless to say, I am trying to come up with some different things to do with zucchini.  These are delicious, crispy bites of zucchini!  Yummy served with marinara sauce or any other condiment of your choosing!

As a side, serves 4-6

1 Medium to Large Zucchini, sliced into "chips" (about 1/4" thick)
1 Egg and 1 Egg White
1/4 Cup Panko
1/4 Cup Seasoned Breadcrumbs
1/4 Cup Cornflake Crumbs

In a shallow bowl, whisk the egg and egg white to combine.  Whisk in some salt and better.  In another shallow bowl, place the Panko, breadcrumbs, and cornflake crumbs and mix.

Spray a baking sheet with nonstick cooking spray.  Take a couple of pieces of zucchini and place in the egg mixture.  Make sure to coat both sides.  Move from the egg mixture to the breadcrumb mixture and coat well.  After coated, place zucchini chip on prepared baking sheet.  Continue the process with each of the pieces of zucchini. (Using tongs can help with the process!)

When finished coating, place the baking sheet full of zucchini chips into a preheated 425 degree oven for about 15 minutes until coating is golden and crisp.

Maple Mustard Salmon

This simple salmon dish tastes like it is far more complicated than it is!  So easy and delicious!

Serves 3 or 4

3 or 4 Salmon Fillets
2 Tbsps Dijon Whole Grain Mustard
1/3 Cup Maple Syrup

Spray an oven proof pan with non-stick cooking spray and place the salmon fillets in the pan.  Sprinkle fillets with salt and pepper.

In a bowl combine the mustard and syrup to form a sauce.  Pour the sauce over the salmon. 

Bake the salmon in a 425 degree oven for about 15 minutes (depending on how thick the fillets are).

Fish Tenders

Do they look like chicken tenders?  They do!  And it worked too!  They looked enough like chicken that my kids tried them and liked them!  They are simple to make and you can use many different types of fish.  I prefer tilapia for the kids because it is so mild.

Serves 3 or 4

3 or 4 Tilapia Fillets, each cut in half to look like chicken tenders
1/2 Cup Flour
3/4 Cup Buttermilk
1/3 Cup Cornflake Crumbs
1/3 Cup Seasoned Breadcrumbs
1/3 Cup Panko

I like to use paper plates so clean up is a breeze!  Place the flour in one plate, buttermilk in another and the cornflake crumbs, breadcrumbs and panko in a third.  Place some salt and pepper in the buttermilk and stir around.  Mix around the breadcrumb mixture.

Using tongs, place tilapia once peice at a time in each mixture.  Coat in the flour and shake of excess and then roll in the buttermilk into fully coated and finally coat with the breadcrumb mixture.  Place breaded tilapia on a cooling rack on a baking sheet (this allows both sides to get crispy).  Spray tilapia with a small amount of non-stick cooking spray just before cooking.

Bake in a 425 degree oven for 12-15 minutes until fish is cooked through and crispy.

Angel Hair with Shrimp

Today it is was so hot, my family craved a simple, light dinner!  This pasta dish hit the spot!  The angel hair truly absorbs the delicious sauce, but if you are looking for a heartier pasta, linguine would also work.

Serves 6

1lb Angel Hair Pasta (whole grain preferred)
3 Tbsps Butter
1 Tbsp Olive Oil
1 Pint Grape Tomatoes
3 Cloves of Garlic
1/3 Cup White Wine
2 Tbsps Lemon Juice
Fresh Parsley & Basil
1 and 1/2lbs Shrimp, tails removed
1 6oz Package of Fresh Baby Spinach
Parmesan Cheese

Bring a salted pot of water to boil and cook angel hair pasta according to package directions to al dente.

While water boils/pasta cooks, melt butter over medium heat.  Add the oil, tomatoes and garlic.  Stirring occasionally, let the tomatoes cook until they are just starting to burst open (about 7 or 8 minutes).  Add the white wine and lemon juice to the pan, stir.  Toss in some freshly torn parley and basil and the shrimp.  Let the shrimp cook and start to turn pink (about 3 minutes) and then add the spinach.  Cover the pan for a couple of minutes to let the spinach start to wilt.  Ladle about 3 ladlefuls of starchy pasta water over top the spinach.  Turn the heat off.

Drain the pasta and add to the tomato and spinach mixture.  Toss to mix the pasta in with the shrimp and vegetables.  When serving, top with Parmesan cheese and enjoy!

Simple Summer Salad

Salad without lettuce, as my three-year-old calls it, is an easy salad that serves as a great lunch or side to a pasta dinner.  It is especially delicious during the summer when cucumbers and tomatoes are fresh and delicious.  I grow both in my garden and love to pick some from my backyard and turn it into an easy dish!

Serves 4 (as a side dish)

2 Carrots, peeled and sliced
About Half of an English Cucumber, sliced (I slice in quarters for bite size pieces)
1/2 to 3/4 Cup Grape Tomatoes, sliced in half
1/3 to 1/2 Cup Roasted Red Peppers, chopped (I love Cento the best, when homemade is not available)
1/4 Cup Crumbled Feta
2 Tbsps Extra Virgin Olive Oil
2-3 Tbsps Seasoned Rice Wine Vinegar

Combine all of the veggies and cheese in a bowl.  Season with salt and pepper to taste.  Add oil and vinegar and toss to combine.  Enjoy!

Roasted Veggie Pasta

My kids love pasta and they make it very easy to throw loads of vegetables into my sauce!  I have found that roasting the vegetabes first makes them taste so delicious, especially zucchini.  You can use any variety of vegetables, but tomatoes, mushrooms, onions and zucchini are our favorite mix!

Serves 6-8

2 Medium Zucchini, sliced
1 8oz Package of Sliced Baby Bella Mushrooms
1 Pint Grape Tomatoes
1 Red Pepper, cored and sliced
2 Medium Onions, quartered
Olive Oil
Pinch Crushed Red Pepper
1 9oz Package of Frozen Winter Squash
1 14.5oz Can Petite Diced Tomatoes
1 6oz Can Tomatoe Paste
Fresh Parsley and Basil
1lb Pasta of Your Choice (Rigatoni is my favorite)

Preheat the oven to 425.  Spread the zucchini, mushrooms, tomatoes, pepper and onions out in a single layer on a baking sheet.  Drizzle with olive oil (a tablespoon or two) and salt and pepper.  Roast in the oven for about 20 minutes.

While vegetables are roasting place crushed red pepper, squash, diced tomatoes, paste, pasley and basil in a slow cooker.  Note: If you cannot make this ahead of time, it can be done on the stovetop too.  When the vegetables are roasted, add them to the sauce and stir.

When ready to eat, cook the pasta according to the package directions (don't forget to salt the water), drain and fold into the sauce.  Mix pasta and sauce, serve and enjoy!

Strawberry Chocolate Chip Cake

Well this cake was a tremendous hit with both my kids and my husband.  I am getting many requests to make this one again!

Serves 12

Cake

1 Box of Strawberry Cake Mix
1/3 Cup Water
1 Tbsp Vegetable Oil
3 Egg Whites
6oz Fat Free Plain or Vanilla Yogurt
8oz Natural No Sugar Added Applesauce
3/4 Cup Mini Chocolate Chips

Glaze

2 Tbsps Unsalted Butter
1 Cup Milk Chocolate Chips
1 1/2 Tbsps Light Corn Syrup
1 Tsp Vanilla Extract
1 Tbsp Hot Water

In a large bowl mix together all the cake ingredients except for the chocolate chips.  Stir until blended and smooth.  Stir in chocolate chips.

Spray a bundt pan with non-stick cooking spray and pour cake batter into the pan and spread evenly.  Bake in a 350 degree oven for approximately 40 minutes until cake tester comes out of the center clean.  Let cake cool in the pan for about 10 minutes before removing from the pan and cooling completely on a wire rack.

While the cake is cooling, prepare the glaze.  On the stove over low heat melt the butter.  Once melted add the chocolate, corn syrup and vanilla.  Stir over low heat until chocolate is melted.  Remove from heat and stir hot water in to smooth the glaze out.  Pour the glaze over the cake and let cool.

Corn, Tomato & Avacado Salad

I will admit that I am obsessed with avocados right now.  Sadly, my family is not sharing my new obsession.  So I am trying out avocado dishes at lunch!  This is a delicious and filling lunch or would work as an excellent side dish at a barbecue.

Serves 4

4 Ears of Corn, cooked and cut from the cob
2 Avocados, pit removed and cut into chunks
1 Pint of Grape tomatoes, halved
1/2-3/4 Cup Feta Cheese Crumbles
1 Lime
Fresh Basil Leaves
Olive Oil

In a bowl combine the corn, avocado, tomatoes and Feta.  Cut the lime in half and squeeze the juice over the bowl.  Add some fresh basil leaves if desired.  Pour roughly 1/4 cup of olive oil over the salad and mix.  Season with salt and pepper to taste.  Enjoy!

Oven Roasted Potato "Fries"

I love these potatoes!  I roast some of the potatoes until they are extra crispy and those are mine!  I typically make a sauce to dunk them in which consists of light sour cream, horseradish, and dill.

4 or 5 Red Potatoes (about 1 potato per person), sliced into wedges
2 Tbsps Olive Oil
1 Tsp Dried Rosemary
McCormick Garlic Pepper Grinder

Spray a cooking sheet with non-stick cooking spray and spread the potatoes over the tray in a single layer.  Drizzle the olive oil over the potatoes.  Sprinkle with salt and pepper and rosemary.  Grind the garlic pepper seasoning over the fries in the amount of your choosing.  Shake the tray a little spread the seasoning around.

Place the potatoes in a preheated 425 degree oven for 25 to 35 minutes, depending on how crispy you want your potatoes.


To serve, try this delicious dipping sauce!  No ketchup here!

3/4 Cup Light Sour Cream
1 Tbsp Horseradish
1/2 Tsp Dill

Mix together and let chill for about 30 minutes prior to eating!  So good with the potatoes!

"Greek" Chicken

Well to be honest the kids were not tremendous fans of this dish, but my husband and I loved it.  It was inspired by a Rachael Ray recipe I read and decided it needed far less garlic and more cheese.  This can be prepped ahead of time and placed in the fridge until time to bake and eat.

Serves 6

5 or 6 Boneless, Skinless Chicken Breasts (about 2lbs)
Olive Oil
1 Small Onion, diced
1 Garlic Clove, minced
10 oz Package of Frozen Chopped Spinach, thawed
1/4 Cup Breadcrumbs
1/4 Cup Parmesan Cheese
3 Tbsps Butter, melted
3/4 Cup Panko
1 Tsp Oregano
Crumbled Feta Cheese

In a small saute pan pour about a tablespoon of olive oil over medium heat.  Add the onion and garlic and saute, stirring occasionally for about 5 minutes. 

Place spinach in a bowl and pour the onion mixture over top, mix together.  Add the breadcrumbs and Parmesan cheese and stir into the spinach mixture.

In a separate bowl, mix together the butter, panko and oregano.  The mixture should be crumbly.

Spray a large baking dish with Pam (or other non-stick cooking spray).  Depending on the sizes of the chicken breasts, if larger and thick they may need to be cut in half and then sliced open like book or if smaller then simply sliced open like a book and placed in the baking dish.  Stuff the spinach mixture into the chicken.  Use all the spinach mixture, it should be overflowing.  Top the spinach with some feta (amount of your choosing, we like a lot).  Close the chicken over, sprinkle with salt and pepper and top with the panko mixture.

Bake the chicken at 425 degrees for about 30 minutes.

Slightly Better Baked Beans

This isn't really a recipe.  It is more of a suggestion for add-ons to your favorite baked beans!  I always use Bush's Homestyle beans as my base.

1 Large Can of Baked Beans
1 Small Onion (red or yellow), diced
3 or 4 Slices Bacon, sliced into 1" pieces

Place the beans in an oven safe casserole dish and stir in the onions.  Top with the pieces of bacon and place in a preheated 400 degree oven for 30-45 minutes until heated through and bacon is crispy.

Simple Soup (for Babies)

I have a 10 month old who refuses to grow teeth and leave baby food behind.  I was desperate to move her to "people" food and threw this soup together one night.  And boy did it work!  She sucked this soup down so fast that I was amazed.  I promise that it is nearly impossible to choke on.  My daughter chokes on everything and ate this with no problem.  And if you don't have an infant this is perfect for the common cold too!

For an infant this makes about 5 servings and will last stored in the refridgerator for 5 days

4 Cups Low Sodium Chicken Broth
10 to 12 Baby Carrots, sliced fairy thin
1/4 to 1/3 Cup of Pastina

Pour the chicken broth into a sauce pan and heat on medium high heat.  Add the sliced carrots and bring to a gentle boil.  Once bubbling, add the pastina and cook, stirring occasionaly for 6 minutes.  Be prepared, the pastina will grow!  If the soup is too thick for you, add 1/2 cup of water.

Be sure to test the carrots and make sure they are soft.  If they need a few more minutes lower heat to medium low and cook an additional 5 minutes.

Flourless PB Cookies

I love peanut butter and have passed that love on to my kids.  These cookies are super simple to put together.  I throw some chocolate chips into the batter, but they are delicious without the chips too!

2 Cups Natural Peanut Butter (creamy is best)
1 Cup Sugar
1 Cup Brown Sugar
2 Eggs
2 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Vanilla
1 Cup Dark Chocolate Chips (optional)

In a mixer, beat together all the ingredients (except the chips) until well blended.  Stir in the chips.

Roll dough into 2 inch balls and place 2 inches apart on parchment lined cookie sheets.  Using a fork, press the cookies down to flatten them.

Bake the cookies in a 350 degree preheated oven for about 10 minutes until lightly golden on the bottoms.  Let cookies cool completely on cooling racks.  Enjoy!

Italian Beef Stew

I am not really a beef girl.  I never make steak or pot roast.  I only keep some chuck stew meat in the freezer for chili.  However, my husband loves beef so I decided to attempt a beef stew for him.  This one worked and even the kids liked it.  You can use different veggies but I would not recommend using the stove top.  I think the slow cooker is best for this stew to allow the beef to really get tender and delicious.

Makes 5 or 6 Servings

1-1 1/2lbs Beef Chuck, cubed
2 Tbsps Flour
2 Tbsps Balsamic Vinegar
6 oz Tomato Paste
4 or 5 Carrots, peeled and sliced into 1/2" pieces
1 Cup Pearl Onions (I used frozen onions)
8 oz Package of Mushrooms, sliced
Thyme (fresh or dried)
Rosemary (fresh or dried)
1/2 Cup Water

Place beef in the slow cooker and sprinkle with salt and pepper.  Mix flour, vinegar and tomato paste together and spoon over meat.  Add carrots, onions and mushrooms to the slow cooker.  Sprinkle thyme (about 1/4 tsp) and rosemary (about 1/2 tsp) over meat and veggies or add fresh sprigs to slow cooker.  If using fresh herbs be sure to remove the stems before serving the stew.  Finally add the water, cover and cook on high for 4 hours or low for 8 hours.

Broccoli Cheddar Chicken

I feel a little bit like Sandra Lee because this recipe is definitely semi-homemade!  I love broccoli cheddar soup and used this as inspiration for a hearty, comforting chicken dinner.  I highly recommend serving this in a big bowl over brown rice.  I used chicken tenders for smaller, kid friendly portions but you could easily use chicken breasts instead.

Serves 5-6 People

2 Tbsps Olive Oil
2 Small or Medium Onions, sliced
1 8oz Package Sliced Mushrooms
1 1/2-2lbs Chicken Tenders
1 Package Frozen Broccoli in Cheese Sauce (16oz)
2 Carrots, peeled and sliced into bite size pieces
1 Can Cream of Mushroom Soup
1 Can Skim Milk (use the soup can to measure)
1/2 Cup Parmesan Cheese (feel free to use a stronger cheese, like Asiago)

If you have the time (or my favorite multi-cooker) saute the onions, mushrooms and chicken first in the olive oil just to brown them.

Otherwise, place all ingredients in the slow cooker in the order listed and cook on high for an hour and then low for 4-6 hours more.

Serve over brown rice and enjoy!

Meatloaf

I will be honest and say that I have never truly measured when making my meatloaf.  I basically dump the ingredients in a gallon sized Ziploc bag and smash it around.  I mostly make this with beef but have made it with turkey.  It can be roasted in the oven or cooked in the slow cooker over an afternoon.

2 lbs Ground Beef
2 Eggs
1/3 Cup Water
1/2 Cup Ketchup
1 Envelope Lipton Onion Soup Mix (or Beefy Onion)
1/4 Cup Breadcrumbs
1-2 Tbsps Worcestershire Sauce
1 Tbsp Tastefully Simple Merlot Sauce (optional)
1/3 Cup Red Wine
1 or 2 Onions, quartered

Place all the ingredients from beef to Merlot sauce (if using) in a gallon sized Ziploc bag or large bowl and mix until well blended.  From here meatloaf can be placed in the freezer until a later time or placed in a 2 quart baking pan or slow cooker.  I recommend spraying the pan with Pam first.

If baking in the oven, place meatloaf in a 2 quart baking dish (sprayed with Pam) and place quartered onions around the loaf.  Pour the wine over top and bake at 400 degrees for about 45 minutes until cooked through.  This will form a nice crust on the outside of the loaf.

If baking in the slow cooker, place loaf in the slow cooker surrounded by the onions.  Cook on high for 1 hour.  Pour red wine over the loaf and continue cooking on low for 4-6 hours. 

Smothered Chicken & Mushrooms

I started by looking at a chicken piccata recipe, but I really do not care for capers.  So I had the chicken breasts and needed a sauce and basically started throwing things in the pan!  Luckily, it worked!

However, half of the credit belongs to my new favorite appliance: The Cuisinart Multi Cooker.  I love this thing!  It browns, sautes, slow cooks, steams and roasts.  Amazing.  Browning meat in the same pan as you slow cook it just makes it taste better.  It really does.  I could write a full ode to my slow cooker but will stop here.

2 Medium Yellow Onions, sliced
2 Tbsps Olive Oil
2 Tbsps Butter
16oz Package Mushrooms, sliced
4 Boneless, Skinless Chicken Breasts
1/4 Tsp Tarragon (dried)
2 Tbsps Lemon Juice
1/2 Cup White Wine (I actually used Prosecco because I had it leftover)
2 Tbsps Dijon Mustard
1 Can Cream of Chicken Soup + 1/2 Can of Water

Place the onions, olive oil and butter in a saute pan (or my favorite slow cooker) over medium heat.  Let the onions cook, stirring occasionally, for a good 15 minutes.  The onions should start to brown and caramelize a little.  Once they do, add the mushrooms.  If it looks like there is no moisture in the pan, add a little water.  Let the mushrooms cook for about 3 minutes.

Move the onions and mushrooms to the outer edge of the pan and place the chicken in the center.  Season chicken with salt and pepper in the pan.  Let the chicken cook for a good 5 minutes or more before turning and seasoning the other side with salt and pepper.  Sprinkle chicken with tarragon.  This was where I switched to slow cook but you could certainly finish the chicken on the stove top.

Whisk together lemon juice, wine, mustard, soup and water.  Pour sauce over chicken and stir to combine.  Let chicken finish cooking in the sauce, it makes it nice and tender.  I cooked mine on high in the slow cooker for about 2 hours.

Easy & Delicious Guacamole

Yes, I use any old store bought salsa in this recipe and that is how I control the heat!  I like to make it kid friendly and use a nice mild salsa.  The best is, of course, in the summer when I can use fresh tomato salsa but for this dreary, winter day store bought is just fine.

2 Ripe Avocados
1 Lime
1/4 to 1/2 Tsp Cilantro (depends on your taste)
2 Tbsps Salsa

Remove the pits from the avocados and scoop out the flesh and place in a bowl.  Roll the lime across the counter and cut in half.  Squeeze all the lime juice from both halves over the avocado.  Add the cilantro and salsa and mash up to mix together, still keeping it somewhat chunky.  Serve with tortilla chips and enjoy!

Sloppy Dogs

My kids love hot dogs.  Sneaking the switch to turkey dogs was easier than I expected, especially with this recipe.  My husband did not even notice the difference the first time I swapped turkey for beef.  These can be done ahead of time and placed in the slow cooker to keep warm.  Great for eating during a baseball or football game!

2 Tbsps Olive Oil
1lb Package of Ball Park Turkey Franks (I have tried other brands, but Ball Park is the best)
1 Onion, diced
Half of a Red Pepper, seeded and sliced into bite sized pieces
2 Tbsps Tomato Paste
1 8oz Can of Tomato Sauce, no salt added
1 1/2 Tsp Worcestershire Sauce
1/4 Cup Brown Sugar
1 1/2 Tbsps Red Wine Vinegar
Hot Dog Buns

In a large skillet, heat the olive oil on medium heat and add the onions and peppers.  While the veggies begin to soften, cut the hot dogs into bite sized pieces and add them to the skillet.  Let them cook for a good 5 to 10 minutes until dogs start to brown.  Add the tomato paste and stir.

In a small bowl, mix together the tomato sauce, Worcestershire sauce, sugar and vinegar.  Make sure the sugar is mixed in and not lumpy.  Add the sauce to the skillet and stir.  Lower the heat to low and let dogs simmer for about 5 minutes (or transfer to the slow cooker here).

Serve hearty portions in hot dog buns topped with yellow mustard.  They will be good and sloppy!

Potato & Asparagus Soup

This is a hearty, creamy, baked-potato-like soup that will certainly fill you up!  I did mine in the slow cooker but it can certainly be done stove top as well.

3 Cups Skim Milk
1 Cup Half & Half
1/2 Cup Flour
3 or 4 Red Potatoes, diced into cubes (I left the skin on, but you can peel them)
1lb Asparagus, bottoms discarded and stalks cut into thirds
1/2 Cup Cheddar Cheese
1/2 Cup Sour Cream (I used light sour cream)
Sour Cream, Shredded Cheddar Cheese, Green Onions, Crumbled Bacon (optional toppings)

Place milk, cream and flour in the slow cooker and whisk until flour is mixed in.  Add potatoes, asparagus and some salt and pepper.  Turn slow cooker on low for about 4 or 5 hours.  An hour to 30 minutes before serving add the cheese and sour cream and stir to combine.

When serving, top with sour cream, shredded cheese, green onions and or crumbled bacon.

Thyme Tilapia

Tilapia is such a wonderfully mild fish that even my kids will eat it (ok maybe with some ketchup, but I am ok with that)!

4 or 5 Tilapia Fillets
Olive Oil
1/3 Cup Lemon Juice
Fresh Thyme
McCormick Garlic Pepper Seasoning

Preheat the oven to 400 degrees.

Place the tilapia in a large baking dish in a single layer.  Drizzle with a little bit of olive oil and pour the lemon juice over the fillets.  Place a couple of sprigs of thyme around the dish.  Take a couple more sprigs and srape the leaves off and sprinkle them over the tilapia.  Generously salt and pepper the tilapia and sprinkle with some garlic pepper seasoning.

Bake for about 20 minutes until fillets are cooked through.

BLT Pasta

I call this BLT pasta: bacon, lettuce (actually spinach) and tomato pasta.  This is a light, delicious pasta that I cannot wait to make during the summer with fresh tomatoes!  Roasting the tomatoes may seem like a tedious step, but it truly makes the tomato flavor fantastic!

2 Tbsps Olive Oil
2 Cloves of Garlic
3 or 4 Cups of Grape Tomatoes
4 or 5 Slices of Bacon
1 lb Whole Wheat Spaghetti
2 Tbsps Butter
1/2 Cup White Wine
6oz Fresh Spinach
Parmesan Cheese

Place the olive oil in a baking dish to coat the bottom.  Add the garlic and tomatoes and mix around to coat with olive oil.  Sprinkle with salt and pepper and place in a preheated 400 degree oven and roast for 15-20 minutes.

Bring a salted pot of water to boil and cook the pasta according to the package directions.  When al dente, drain the pasta and set aside.

While tomatoes roast, cook the bacon in a large skillet until crispy over medium heat.  Once crispy, remove the bacon from the skillet and set aside.  Lower the heat to medium low and add the butter.  Mix the butter around the pan to incorporate with the bacon grease.  Once the tomatoes are finished roasting, add the tomatoes and garlic to the skillet.  Add the wine and stir to combine.  Tomatoes should begin to burst.  Once pasta is cooked, add the spinach to the pan and let it wilt slightly.  Add the pasta into the skillet and mix.  Remove pan from heat and serve topped with Parmesan cheese.

Shrimp & Tomato Pasta

I wanted to create a pasta and shrimp dish in a red sauce that was not as spicy as a fra diovlo sauce.  This slightly thick sauce worked!  I had to add several ladle fulls of pasta water to my sauce to thin it out.  Also, I used frozen cooked shrimp, but fresh or frozen raw shrimp work as well.  Be sure to cook the shrimp ahead of adding it into the sauce.

1 Tbsp Olive Oil
4oz Diced Pancetta
1 Medium Yellow Onion, diced
Pinch Crushed Red Pepper
2 14oz Cans Diced Tomatoes (no salt added)
Fresh Parsley (can use dried)
1 12oz Package of Cooked Winter Squash, pured (I use frozen and thaw it slightly)
1 6oz Can of Tomato Paste
1/2 Cup Red Wine
1 to 2 lbs of Whole Grain Linguini
1/2 to 1 Cup of Pasta Cooking Water
1lb Shrimp, cleaned and cooked
1/3 Cup Parmesan Cheese

In a large skillet over medium heat place the olive oil, pancetta and onion.  Let the pancetta begin to brown and crisp and then add the crushed red pepper and diced tomatoes.  Stir to mix.  Scrape the bottom of the pan to get all the yummy brown bits up and in the sauce.  Add the parsley and squash.  Stir to combine and help the squash incorporate.  Add the tomato paste and red wine.  Lower the heat to low and let sauce simmer as you cook the pasta. 

Bring a salted pot of water to boil and cook the linguini until tender.  Before draining the pasta, ladle some pasta water into the sauce.  Drain pasta and place back into the pot. 

Before combining the sauce and pasta, add the shrimp to the sauce and stir.  Pour sauce over pasta and mix together.  Add the cheese and toss.  Serve with additional cheese if you like.

Mustardy Chicken Thighs

I think the thighs are the best part of the chicken!  The skin gets so crispy and flavorful and the dark meat right by the bone is moist and delicious.  They are especially good grilled (which you can do with this recipe) or baked.  I love the marinade so much that I bake these thighs to retain as much flavor as possible.  In the summer I may grill them but will reserve some marinade to baste them.

Easily serves 5 or 6 people

1/2 Cup Spicy Brown Mustard (I like Gulden's)
1/4 Cup Brown Sugar
3 Tbsps Maple Syrup (Can substitute regular syrup if necessary)
2 Tbsps Yellow Mustard
1 1/2 Tbsps Cider Vinegar
2 Tsps Low Sodium Soy Sauce
2 Garlic Cloves
8-10 Chicken Thighs

Place the chicken in a large ziplock bag and season with salt and pepper.

Whisk together the remaining ingredients (except the garlic) in a bowl.  Pour the marinade over the chicken and toss in the garlic cloves.  Seal the bag and mix around to coat the chicken with the marinade.  Place in the refrigerator for at least 2 hours (up to 6).

Preheat the oven to 400 degrees.  Place a cooling rack on a baking sheet (to elevate the chicken).  Place the chicken in a single layer on the cooling rack.  Season with a little bit of additional salt and pepper.  Discard the marinade (or if grilling heat the marinade on the stove).  Bake the chicken for 45 minutes to an hour, depending on size, until cooked through and no longer pink.