Thai Peanut Noodles

submitted by Michelle Moody


From: Our Best Bites
Ingredients:
1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts
Instructions:
Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

*If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.

Creamy Celery Soup

submitted by  Michelle Moody


INGREDIENTS
3 Tbsp butter, divided into 2 Tbsp and 1 Tbsp
1 cup chopped onion
1 1/2 cups sliced leeks, white and light green parts only
5 cups of chopped celery, and 1 1/2 cups of diced celery  (from one large bunch of celery or two small bunches)
2 cloves garlic, minced
2 bay leaves
4 cups chicken stock
1/2 teaspoon to 1 1/2 teaspoons of salt, to taste
1/4 to 1/3 cup of cream
Freshly ground black pepper to taste
Fresh chopped chives or parsley for garnish

DIRECTIONS
1. Melt 2 Tbsp butter in a thick-bottomed 4 to 5 quart pot on medium heat. Add the diced onion, the leaks, and 5 cups of the chopped celery. Cook on medium heat for 10 minutes until softened. Add the minced garlic and cook for a minute more.
2. Add the chicken stock and bay leaves to the pot. Taste for salt and add salt. (If you are using unsalted butter and unsalted stock, you will need to add more salt than you expect, if not, maybe just a little salt will be needed.) Increase heat to bring to a boil, reduce heat to low and cover to maintain a simmer. Simmer for 15 minutes.
3. While the soup is simmering, prepare the extra celery that will be added later to the soup. In a separate small sauté pan, melt 1 Tbsp of butter on medium heat. Add 1 1/2 cups diced celery to the butter. Ladle 1/2 cup of the simmering stock from the soup pot into the sauté pan. Simmer on low for 5 or 6 minutes to soften the celery. Set aside.
4. Remove the soup pot from heat, let cool slightly. Remove and discard the bay leaves. Working in batches, purée the soup in a blender, filling the blender no more than a third full at a time (keep your hand on the lid so the hot liquid doesn't explode). Return the puréed soup to the pot. Stir in the cream and the braised diced celery.
Taste for salt and add more if needed. Sprinkle with freshly ground black pepper and chopped chives or parsley to serve.

From: http://www.simplyrecipes.com/recipes/creamy_celery_soup/

Gluten Free Blueberry Crisp

submitted by Marbree Hardee

Ingredients
4 cups blueberries (any fruit will work)

Crisp:
1 cup old-fashioned oats
1/2 cup chopped raw pecans
1/2 cup almond meal
1/4 cup olive oil
1/4 cup pure maple syrup
1/2 teaspoon salt
Whipped cream or vanilla ice cream (why not?)

Instructions

1.Add blueberries to an 8x8 pan or a medium size casserole dish.

2.Add oats, pecans, almond meal, olive oil, maple syrup, and salt to a bowl. Toss to combine. Distribute crisp evenly over blueberries. Bake in a preheated 350 degree oven for 35 to 40 minutes, longer if the berries are frozen. Top with vanilla yogurt, whipped cream, or ice cream.
SOURCE: http://bakedbree.com/gluten-free-blueberry-crisp-2

My Chicken Thighs (from The One-Armed Cook)

submitted by Marbree Hardee

½ c.     honey-flavored mustard

¾ c.     vegetable oil

½ c.     honey

2 lbs.   boneless, skinless chicken thighs (about 12-14 pieces)

 

1.     In a large resalable plastic bag, combine the first 3 ingredients, shaking well to mix.

2.     Add the chicken pieces; turn to coat with the marinade. Refrigerate 8 hours or overnight, turning the bag occasionally.

3.     When ready to cook, preheat the oven to 350°F.

4.     Coat a 9x13-inch baking pan with cooking spray. Remove the chicken from the bag with tongs and pace skin side up in the pan. Discard the marinade.

5.     Bake for 50 min to 1 hour, until the chicken is tender.

6.     NOTE: the thighs can be prepared in the marinade and frozen for up to 3 months. When ready to cook, defrost in the refrigerator, place in a cold oven , and bake at 350° for about 1 ½ hours.

 

**I substitute boneless chicken breasts for the thighs because I prefer white vs. dark meat. You just have to bake a little longer because it is a thicker cut of meat.

Tailgate Breakfast Casserole

submitted by Anna Kaminski

~ This is a very quick casserole to make…and is super yummy! Jordan and I take the leftover casserole and use it to make breakfast burritos!

Servings: 6-8

Ingredients:
• 3 eggs
• 1 lb. cooked sausage
• 1 ½ cups hash browns (diced or shredded)
• 2/3 cup milk
• 1 can cream of celery soup (I know it sounds weird…but trust me it is SO GOOD!)
• 1 cup grated cheese
• Tabasco sauce to taste (optional)

Brown sausage and mix with hash browns in a large bowl. Combine soup, milk, egg and cheese (Add Tabasco sauce if you want it a little spicy!). Stir all ingredients together, and put in a greased, 13x9 pan. Cook at 350 degrees for 30-40 minutes, or until you can stick a knife in and it comes out fairly clear.

Baked German Pancake

submitted by Anna Kaminski

~ Family favorite breakfast – a German spin on your normal pancake!

Servings: 2

Ingredients
• 3 eggs
• ½ cup flour
• ½ tsp. salt
• ½ c milk
• 2 T butter, melted

Preheat oven to 450 degrees. Whisk eggs, add flour, salt, and whisk until smooth. Add milk a little at a time and whisk well. Whisk in butter. Heavily grease a skillet and pour batter into it. Bake at 450 degrees for 15-20 minutes, until browned. It will look puffy! Serve immediately with powdered sugar, syrup, honey, etc.

Spinach Artichoke Dip

submitted by Anna Kaminski

~ Quick and easy…and a healthier spin on your average spinach-artichoke dip!

Ingredients:
• 1 package of fresh baby spinach, roughly chopped
• 1 individual container of plain greek yogurt
• ½ cup light mayo
• 1-2 cans of artichokes (your preference) drained and roughly chopped
• 1 pkg. Knorr Vegetable Dip mix
• Fresh Parmesan cheese

Mix all ingredients together in a large bowl, and put in microwave-safe dish. Gradually heat/stir dip until spinach is wilted and warmed through. I microwave it for 45 sec. each time, and stir between heatings. Once warm, sprinkle some fresh Parmesan cheese on top. Serve with pita or tortilla chips, carrots, etc.

Helena’s Classic Macaroni & Cheese

submitted by Anna Kaminski

~ This is my mom’s recipe – what a great comfort food dish!

Servings: 6-8

Ingredients:
Bread Crumb Topping
• 6 slices of white bread, torn into rough pieces (you can use wheat, leftover French bread, etc. – it all tastes great!)
• 3 T cold unsalted butter, cut into 6 pieces

Pasta & Cheese
• 1 lb. elbow macaroni
• Pinch of salt
• 2 T unsalted butter
• 6 T flour
• 1.5 tsp. powdered mustard
• ¼ tsp. cayenne pepper
• 5 c milk
• 8 oz. Monterey Jack shredded cheese
• 8 oz. Sharp Cheddar shredded cheese

Pulse bread and butter in food processor until crumbs are 1/8 inch (10-15 1 second pulses). Set aside. Cook pasta in salt, drain and set aside. In large pan, heat butter over med-high heat until foaming. Add flour, mustard, and cayenne pepper, and whisk well for 1 minute. Gradually whisk in milk. Bring to boil whisking continuously. Reduce heat to medium and simmer for 5 minutes or until thick like cream. Take pan off heat, and whisk in both cheeses and 1 tsp. salt until cheese are fully melted. Add pasta and cook over med-low heat stirring until mixture is steaming and heated through (about 6 minutes). Transfer to broiler safe 13x9 dish and sprinkle evenly with breadcrumbs. Broil until crumbs are deep golden brown 3 to 5 minutes. Cool 5 minutes, and then serve!

Spinach Artichoke Pasta Salad

submitted by Anna Kaminski

~ Rachel Ray recipe - this is a fresh, delicious dish to bring to a spring/summer BBQ!

 Servings: 6-8

Ingredients

• Coarse salt and fresh pepper to taste

• 1 lb. penne or other short pasta

• 1/3 cup extra virgin olive oil

• 3 T red wine vinegar

• Juice of 1 small lemon

• 6 oz. baby spinach, chopped

• 1 can artichoke hearts in water, drained & coarsely chopped

• 1 container of feta cheese, or freshly chopped mozzarella

• ½ cup pitted Kalamata olives, coarsely chopped

• ½ medium red onion, chopped

• ½ cup fresh parsley, chopped

Cook pasta according to package directions and drain, and give time to cool. Combine olive oil, vinegar, and lemon juice in the bottom of a large serving bowl. Add the remaining ingredients plus the pasta to the bowl and toss until well combined. Season with salt and pepper and serve.

Baked Mac-N-Cheese

submitted by Nicole Anderson

Ingredients:

1 8 oz. package elbow macaroni

4 Tbsp. butter

½ cup bread crumbs

1 small onion minced

1 cup shredded Gruyere Cheese

1 cup shredded cheddar cheese

1 Tbsp. flour

¼ tsp. mustard

1/8 tsp. pepper

1 ½ cups milk

Directions:

Add pasta to boiling pot of water with 1 tsp. salt. Boil until just tender. Drain in colander. Preheat oven to 350 degrees. Spray a 2 qt. baking dish and pour drained noodles in. Melt butter in microwave and add breadcrmbs. Set aside. In a 1 qt. sauce pan, melt butter with onion, about 5 min. Add flour, mustard, pepper and 1 tsp. salt. Stir together with a whisk. Add milk; whisk until thickened. Remove from heat and add cheese. Pour cheese sauce over pasta in baking dish. Sprinkle with breadcrumbs. Bake for 20 minutes.

Crab Rangoon

submitted by Nicole Anderson

Ingredients:

1 can crab

1 pkg. (8 oz.) cream cheese

green onion

won­ton wrappers

Mix together and place about a quarter size amount in center of won­ton wrapper. Fold using 

egg into a boat or hat. Fry in vegetable oil until brown. Serve while hot with sweet & sour sauce.

Ham and Cheese Sliders

submitted by Nicole Anderson

Ingredients

• 24 white dinner rolls
• 24 pieces honey ham
• 24 small slices Swiss cheese
• 1/3 cup mayonnaise
• 1/3 cup miracle whip
Poppy seed sauce:
• 1 Tablespoon poppyseeds
• 1 1/2 Tablespoons yellow mustard
• 1/2 cup butter, melted
• 1 Tablespoon minced onion
• 1/2 teaspoon Worcestershire sauce

Instructions

1. In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
2. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Ingredients

• 24 white dinner rolls
• 24 pieces honey ham
• 24 small slices Swiss cheese
• 1/3 cup mayonnaise
• 1/3 cup miracle whip
Poppy seed sauce:
• 1 Tablespoon poppyseeds
• 1 1/2 Tablespoons yellow mustard
• 1/2 cup butter, melted
• 1 Tablespoon minced onion
• 1/2 teaspoon Worcestershire sauce

Instructions

1. In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
2. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Read more at http://www.the-girl-who-ate-everything.com/2010/04/ham-and-cheese-sliders.html#daPWYZ0qW27usJ46.99

Tortilla Soup

submitted by Nicole Anderson

Ingredients:

4 boneless, skinless chicken breasts

½ tsp. minced garlic (dry or fresh)

2 cans (14 oz.) chicken broth

2 cans (14 oz.) stewed tomatoes

1 C. salsa

2 Tbsp. dried cilantro

1 Tbsp. cumin

 

Add all ingredients to crock pot. Cook on high for 4­6 hours or low for 8­-10 hours. Shred chicken

and garnish with shredded cheddar cheese, tortillas, sour cream and fresh cilantro.

Buttermilk Syrup

submitted by Molly Miner

½ C. buttermilk
1 cube butter
½ tsp. soda
1 C. sugar
1 TB. Karo syrup
1 tsp. vanilla

Put all but vanilla in a pan. Boil for 5 minutes. Remove from heat and add vanilla. Serve over your favorite sweet breakfast.

Eggs on the Golden Rod (breakfast)

submitted by Molly Miner

4 eggs
2 TB. butter
2 TB. flour
2 C. milk
salt and pepper to taste
Bread (to make toast)

Hard boil your eggs (this could take about 12 minutes). While the eggs are boiling make your white sauce. To do this melt your butter on the stove and then add flour to the melted butter. Stir butter and flour with a fork or whisk until it looks like paste. Add milk and whisk until smooth. Stay close to the stove and whisk/stir often. After eggs are done place them in cold water to cool them down. Peel and cut up eggs. Put eggs in stove mixture and add salt and pepper to taste. Serve over toast.

Strawberry Avocado Salsa

submitted by Molly Miner

2 cups strawberries, stemmed and diced
1 avocado, peeled, pitted, and diced
1/4 cup red onion, diced
1/4 cup fresh cilantro, chopped
1 tsp. lime zest
2-3 Tbsp. freshly squeezed lime juice
2 tsp. jalapeno pepper, seeded and diced
1/2 tsp. evaporated cane sugar
salt and freshly ground black pepper, to taste

Combine all ingredients in a small bowl. Toss gently, season to taste with salt and pepper, and serve.

Serves 4.

Whole Wheat Bread

submitted by Molly Miner

Combine and mix til dissolved. Set aside:
2 TB. yeast
½ C. warm water
1 TB. sugar
In a mixing bowl add:
5 C. warm water
2/3 C. oil
2/3 C. honey
2 TB. salt
Then add:
6 C. wheat flour & 7 C. white flour

Add 6 cups of whole-wheat flour to water-honey-oil mixture. Blend in mixer using whisk or paddle. Switch to dough hook and add yeast mixture and 7 cups of flour (one cup at a time) until mixture is right. Knead for about 10 minutes. The dough needs to be somewhat sticky. You don’t want the dough to be too stiff or dry. If your finished loaf cracks, too much flour was added. Oil hands and counter top. Pour the dough onto oiled counter and divide into five loaves (about 4 ¾). Form each portion into a loaf and place in greased pan. Let rise for 1 hour and cover with damp towel. Don’t let it rise too much or the quality of the bread will be poor. Bake at 375’ for 30 minutes.Half of this recipe was plenty at our house for 2 kids and 2 adults.

Blue Ribbon Oatmeal Chocolate Chip Cookies (you’ll seriously fall in love)

submitted by Molly Miner

1 C. sugar
1 C. brown sugar
½ C. shortening
½ C. butter
2 eggs
2 C. flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 tsp. vanilla
2 C. oatmeal
1 – package chocolate chips

Cream sugars, butter, and shortening. Add the rest of ingredients in order listed. Roll into ping-pong size balls. Bake 350’ for 10 minutes. Balls can be frozen and baked later.

Clark White Chili

submitted by Molly Miner

1 lb. chicken breasts, cut into ½ inch cubes
1 medium onion, chopped
1 ½ tsp. garlic powder
1 TB. oil
2 – 15 ½ oz. great northern beans, rinsed and drained (or navy beans)
1 – 14 oz. can chicken broth
2 – 4 oz. cans chopped green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
½ tsp. pepper
¼ tsp cayenne pepper (optional)
1 C. sour cream
½ C. whipping cream

In a large saucepan, sauté chicken, onion, and garlic powder in the oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and whipping cream and serve immediately.* Makes about 7 servings. Leftovers taste great in tortillas.
*You could also put the beans, broth, chilies, and seasonings in a crockpot (turn it on) and do the sautéing just as directed above and then add the sauté ingredients to your crockpot. Then when you’re ready to serve, add sour cream and whipping cream. This is a good option when you need to take the soup somewhere or when you are trying to keep it warm. It’s also good because it’s less messy and makes the chicken very soft.

Slow Cooker Balsamic Pot Roast

submitted by Marbree Hardee

Ingredients
4-5 pounds Beef Chuck Roast
2 cups Beef Broth
1/2 cup Light Brown Sugar
1/4 cup Balsamic Vinegar
1 Tbsp Soy Sauce
1 tsp Salt
1/4 tsp Red Pepper Flakes
3 Cloves of Fresh Garlic, pressed
Zest of 1/2 an Orange
Red Potatoes, washed

Instructions

1.Place meat and potatoes into crock pot and turn on low heat. Whisk together all the other ingredients and pour over the top of the meat. Cook on low for 6-8 hours.

By Rachel Hollis, The Chic Site http://thechicsite.com/2013/07/16/slow-cooker-balsamic-pot-roast/

Marbree’s Review:
Tried it last night. Definitely delicious! And the flavor was subtle but just right. Sometimes citrus and/or balsamic can be overpowering, but this recipe was just a nice hint of the flavors and some really tender meat. Also, I got a 3-lb roast and about 8 red potatoes and barely fit into my oval, 4-qt slow cooker on Low for 10 hours. It was enough for 5 adults and 2 kindergarteners. If you go with a larger roast like the recipe suggests or need more potatoes, use larger crockpot. Also, I think you could prep this meal and freeze it in a gallon bag before cooking, then thaw thoroughly and put in crockpot. I am going to experiment next time.

Lemon Linguini

submitted by Becky Holdaway
Ingredients:

• 1 pounds/packages FRESH Linguini Noodles (Buitoni)
• I find this in the cheese and lunch meat section of the grocery store
• 1/4 c olive oil
• zest from 1 lemon
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/4 c chopped green onion
• 1 lemon’s juice
• 1 tubs of FRESHLY SHREDDED parmesan cheese
• -Don’t even think about trying to cheat on this one

Directions:

1. Combine olive oil, lemon zest, lemon juice, salt, pepper, and green onion in an empty jar and shake well. Set aside.
2. Cook noodles (this should only take about 2 minutes because they are fresh noodles, so it will be quick!) and drain.
3. Put noodles in a large mixing bowl.
4. Pour mixture on top and stir.
5. While the noodles are still hot add lots of parmesan cheese so it melt in.(This is why it is important to buy Freshly Shredded parmesan. It has to melt into the noodles)
6. Toss, toss, toss until mixed and the cheese is melted.

I like to add pieces of baked asparagus and cut up pieces of grilled chicken to the noodles to make it a real meal.
Yield: 4-6 servings

BANANA BARS

 submitted by Lisa Hill

MY FAVORITE WHEN THE BANANAS ARE TURNING BROWN

For the Banana Bars:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups white sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon banana extract
1 cup mashed ripe bananas

For the Cream Cheese Frosting:
8-ounce package cream cheese, softened
1/2 cup unsalted butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Directions:

Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.In a large bowl whisk together the flour, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then stir in the sour cream, vanilla, and banana extract. Add flour mixture and mix until just combined. Fold in the mashed banana. Transfer the batter to the prepared pan, smoothing the top. Bake 22-25 minutes. or until toothpick inserted into the center comes out with just a few moist crumbs attached. Transfer pan to wire rack to cool completely.
To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled banana bars.

Tomato Basil Parmesan Soup

submitted by Lisa Hill

Makes about 2 quarts (about 8 servings)

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
1 tsp salt
¼ tsp black pepper

1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3.  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

Chicken and wild rice casserole

submitted by Jessica Johns

From Better Homes and Gardens 100 best casseroles magazine

Prep: 30 min

Bake 35 minutes at 350 degrees

Makes 4 servings

1         6-ounce package long grain and wild rice mix

½ cup chopped onion

½ cup chopped celery

2         Tablespoons butter

1         10.5-10.75 ounce can condensed chicken with white and wild rice soup or cream of chicken soup

½ cup sour cream

1/3 cup dry white wine or chicken broth

2         Tablespoons snipped fresh basil or ½ teaspoon dried basil

3         cups shredded cooked chicken or turkey

1/3 cup finely shredded parmesan cheese

1.       Prepare rice mix according to package directions.

2.       Meanwhile, preheat oven to 350 degrees.  In a large skillet cook onion and celery in hot butter over medium heat until tender.  Stir in soup, sour cream, wine/broth, and basil.  Stir in cooked rice and chicken.

3.       Transfer mixture to an ungreased 2 quart baking dish.  Sprinkle with parmesan cheese.  Bake, uncovered, about 35 minutes or until heated through.

Per serving: 468 calories

** I usually double this recipe and put it in my 3 quart casserole dish. 

** Add cooked carrots or corn to pack in extra veggies. 

roasted lemon garlic herb shrimp

submitted by Jessica Johns

http://www .cinnamonspiceandeverythingnice.com/roasted-lemon-garlic-herb-shrimp/

Ingredients
1/3 cup olive oil
1 lemon, zested then half cut into thin slices and other half into wedges
3-4 fresh thyme sprigs, leaves removed
sea or kosher salt and fresh black pepper
spaghetti/pasta, couscous or rice for serving
2 tablespoons butter
1 pound fresh shrimp, medium-sized, deveined with tails off
5 cloves garlic, minced

Instructions

1. Preheat oven to 400 degrees F. In an 8x8 glass baking pan combine olive oil, lemon zest and thyme. Olive oil should liberally cover the bottom of the pan. If it doesn't, drizzle in a little more. Season with salt and pepper. Bake in oven for 10-12 minutes, checking every few minutes. If it looks like it is getting too brown, remove and proceed to next step. Meanwhile cook pasta, drain and toss with a pat of butter or olive oil.

2. Remove pan from oven, add butter and move it around a little to melt, add shrimp, garlic and the thin sliced lemons (don't squeeze them), toss to coat with oil mixture. Bake for 8-10 more minutes or until shrimp turn pink and just start to curl, check often. Serve over pasta, couscous or rice tossed with additional extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.

Orzo with Roasted Vegetables

submitted by Jessica Johns

 Adapted from an Ina Garten recipe

Ingredients

·         1 red bell pepper, 1-inch diced

·         1 yellow bell pepper, 1-inch diced

·         1 red onion, peeled and 1-inch diced

·         2 garlic cloves, minced

·         1/3 cup good olive oil

·         1 teaspoon kosher salt

·         1/2 teaspoon freshly ground black pepper

·         1/2 pound orzo or rice-shaped pasta

For the dressing:

·         1/3 cup freshly squeezed lemon juice (juice of 2 lemons)

·         1/3 cup good olive oil

·         1 teaspoon kosher salt

·         1/2 teaspoon freshly ground black pepper

To assemble:

·         4 scallions, minced (white and green parts)

·         fresh basil leaves, cut into julienne, to taste

Instructions

Preheat the oven to 425 degrees F.

Toss the bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

Whisk together the lemon juice, olive oil, salt, and pepper to prepare the dressing and pour it on the pasta and vegetables while they're still warm, tossing to combine. Let the pasta/veggies/dressing cool to room temperature.  Then add the scallions and basil. Serve at room temperature.