Main Dishes

¼ cup light soy sauce
2 Tbsp sesame oil
1 Tbsp rice wine vinggar
1 ½ lb large shrimp, shelled and deveined
2 cups sliced mushrooms
2 small zucchini sliced ½ inch thick
2 scallions, chopped
1 pinch crushed red pepper
Hot rice for serving

Wisk soy sauce, vinegar and 1 Tbsp oil
In large wok or skillet, heat 1 Tbsp oil. Add shrimp, mushrooms, zucchini and scallions.
Sprinkle with red pepper.
Stir fry for 4 minutes or until shrimp are cooked.
Add soy sauce mixture and toss.
Serve with hot rice.

Dough:
½ cup warm water
1 ½ tsp yeast
½ tsp sugar
½ tsp salt
2 Cups flour, plus more for dusting
¼ c olive oil

Pour water into a medium bowl. Stir in the yeast, sugar, and salt. Set aside unit foamy, (about 5 minutes). Add the flour and oil and stir until a dough begins to form. Add flour until dough is not sticky and press onto the bottom of a 12 in pizza pan. Bake until golden brown and firm (8 to 10 minutes).

Toppings:
9 strips bacon, (cooked and crumbled)
2 Tbsp Dijon mustard
4 oz Jarlsberg cheese, shredded
2 oz Parmigiano-Reggiano, grated
2 medium tomatoes, halved, seeded, diced
1 Tbsp mayonnaise
½ Tbsp lemon juice
½ tsp Worchestershire sauce
2 cups finely shredded romaine lettuce

Combine the Dijon, mayonnaise, lemon juice and Worcestershire sauce.
Spread onto the bottom of the cooled crust.
Top with cheeses and bacon, tomato and lettuce.
Serve cool or at room temperature.

1 lb. boneless skinless chicken breasts cut into ½ in strips
½ tsp. pepper
¼ tsp. salt divided
2 tbsp. butter divided
1 small onion chopped
3 garlic cloves minced
¼ tsp crushed red pepper flakes
¼ tsp dried oregano
2 cups reduced-sodium chicken broth
1 cup fat-free milk
2 ½ cups uncooked ziti
1 bunch broccoli cut into florets
1 cup julienned roasted sweet red peppers
½ cup grated parmesan cheese

Sprinkle chicken with pepper and 1/8 tsp. salt.

In a large skillet, sauté chicken in 1 tbsp. butter until no longer pink. Remove and keep warm.

In the same skillet, sauté onion in remaining butter until tender.

Add the garlic, pepper flakes, oregano and remaining salt; cook 1 minute longer.

Stir in broth and milk; bring to a boil. Add ziti. Cook for 7-8 minutes or until ziti is tender, adding broccoli and red peppers during the last 5 minutes of cooking.

Return chicken to skillet; heat through. Sprinkle with cheese.

6 oz uncooked linguine
1/3 cup chopped onion
1/3 cup sliced fresh mushrooms
2 garlic cloves, minced
1/3 cup butter, cubed
2 Tbsp olive oil
¼ cup heavy whipping cream
2 Tbsp grated parmesan cheese
¼ tsp crushed red pepper flakes
15 uncooked medium shrimp, peeled and deveined
1/8 tsp each, salt and pepper

¼ cup olive oil 2 pounds tilapia
½ cup chopped fresh parsley
½ tsp dried crushed red pepper
4 cups cherry tomatoes, halved
1 cup Kalamata olives, chopped
6 garlic cloves, minced

2 lbs ground beef
1 lb bulk Italian sausage
1 large onion, chopped
1 large green pepper, chopped
4 cloves garlic, minced
1 jar (16 oz) salsa
1 can (16 oz) hot chili beans, rinsed and drained
1 can (16 oz) pizza sauce
1 pkg (8 oz) pepperoni, halved
1 cup water
2 tsp chili powder
½ tsp each, salt and pepper
3 cups (12 oz) shredded mozzarella cheese

Cook beef, sausage, onion, green pepper and garlic in a large skillet over medium heat until meat is no longer pink. Drain.

Stir in salsa, beans, pizza sauce, pepperoni, water, chili powder, salt and pepper.

Bring to a boil. Reduce to a simmer; cover and cook 20 minutes.

Serve with cheese

Pour water into a medium bowl. Stir in the yeast, sugar, and salt. Set aside unit foamy, (about 5 minutes). Add the flour and oil and stir until a dough begins to form. Add flour until dough is not sticky and press onto the bottom of a 12 in pizza pan. Bake until golden brown and firm (8 to 10 minutes).

¼ cup mayonnaise
¼ c Mozzarella cheese
1 Tbsp parmesan cheese
1 clove fresh garlic, pressed
Combine and spread on crust.

1 – 2 oz Fresh spinach
¼ cup Roasted red peppers, drained and chopped
½ cup Feta cheese, crumbles
Salt and pepper

1 pkg. (6 oz.) corn bread stuffing mix
4 boneless pork loin chops (6 oz. each)
½ tsp. pepper
¼ tsp. salt
2 Tbsp. butter
2 medium pears, chopped
1 medium sweet red peppers, chopped
2 green onions, thinly sliced

Prepare stuffing mix according to package directions. Set aside.

Meanwhile, sprinkle chops with salt and pepper

Brown pork chops in butter in a large skillet. Sprinkle with pears and red pepper.

Top with stuffing and onions.

Cook uncovered, over medium heat for 8-10 minutes or until a meat thermometer reads 160°.

1 lb. ground beef
1 can (15 oz.) pinto beans, rinsed and drained
1 can (14 ½ oz.) diced tomatoes undrained
1 can (11 oz.) Mexicorn, drained
1 can (10 ¾ oz.) condensed nacho cheese soup, undiluted
¼ cup water
2 tsp. chili power
12 taco shells, warmed
Optional toppings: chopped sweet red pepper, thinly sliced green onions and shredded cheddar cheese

Cook beef in a large skillet over medium heat until meat is no longer pink; drain.

Sir in the beans, tomatoes, Mexicorn, soup, water and chili power. Bring to a boil.

Reduce heat; simmer, uncovered for 5 minutes.

Spoon beef mixture into taco shells; serve with topping of yours choice.

3 oz fresh goat cheese
¼ c ricotta cheese
1 small garlic clove, crushed through a press
Pinch of ground nutmeg
Coarse salt and ground pepper
12 square wonton wrappers
Parsley sauce (follows)

In a small bowl, use a fork to mash together goat cheese, ricotta, garlic and nutmeg until smooth. Season with salt and pepper.

Assemble ravioli and place on a baking sheet lined with parchment paper.

Bring a large pot of salted water to a boil, reduce to a bare simmer. Drop ravioli into water, one at a time, stirring gently to prevent sticking. Cook until a dente, 5 to 7 minutes.

Using slotted spoon, transfer ravioli to a paper towel lined baking sheet and arrange in a sing layer to drain briefly.

Divide between two plates and drizzle with parsley sauce.

Serve immediately

Parsley Sauce

In a small bowl, stir together 2 Tbsp finely chopped fresh parsley, 2 Tbsp olive oil, 1

Tbsp grated parmesan, and 1 tsp water. Season with salt and pepper

Coarse salt and ground pepper
¼ tsp cayenne pepper
4 boneless, skinless chicken breasts
2 Tbsp olive oil
1 medium red onion, finely diced
2 Tbsp fresh lime juice
1 avocado, pitted and cut into chunks

In a small bowl, combine 1 tsp salt, ¼ tsp pepper and cayenne; rub over chicken

In a large skillet, heat oil. Add chicken and cook until browned on the outside and cooked through. 8 to 10 minutes per side.

Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.

1 c shredded mozzarella cheese
½ c grated parmesan cheese
½ c butter, softened
½ c mayonnaise
2 cloves garlic, minced
1 tsp Italian seasoning
¼ tsp crushed red pepper flakes
¼ tsp pepper
1 loaf French bread, halved lengthwise
1 lb sliced deli ham
2 pkg. (2 oz each) ready to serve bacon, warmed
4 oz pepperoni
½ c pizza sauce

Combine the first eight ingredients in a small bowl.

Spread over cut sides of bread.

Layer with ham, bacon, and pepperoni and pizza sauce; replace top.

Wrap in foil; place on a large baking sheet.

Bake 350° for 25 to 30 minutes or until heated through.

Cut into slices.

Nonstick cooking spray
1 11-ounce pkg. refrigerated, think crust pizza dough
½ cup pasta sauce
¾ cup coarsely chopped or shredded cooked chicken breast
1 6 ounce jar marinated artichoke hearts drained and coarsely chopped
1 cup water-packed roasted red peppers, drained and cut into strips
¼ cup sliced green onion or chopped red onion
½ cup shredded part-skim mozzarella
3 ounces semi soft goat cheese (chevre), crumbled
2 Tbsp. fresh basil, chopped

Preheat the oven to 425°

Coat a 15-by-10-inch baking sheet with cooking spray.

Unroll pizza dough on baking sheet; starting at center, press dough into a 15-by-10-inch rectangle.

Spread pasta sauce evenly over dough.

Top with chicken, artichoke, red peppers, onion, mozzarella and goat cheese.

Bake 13 to 15 minutes or until edges of crust or golden brown.

Sprinkle with fresh basil before serving.

2 medium zucchini, sliced into ½ inch rounds
Olive oil
½ cup chopped yellow onion
2 cloves garlic, minced
Zest of ½ lemon
1 ½ tsp butter
¼ cup fresh bread crumbs
1 tbsp. chopped fresh mint
6 oz spaghetti (cooked) reserve ¼ cup pasta water
¼ cup pitted Kalamata olives
¼ cup Parmesan cheese

Preheat oven to 450°.
Place zucchini on a sheet pan. Drizzle with 1 tsp. olive and sprinkle with salt and pepper to taste. Roast for 10 to 15 minutes, stirring once. Remove from oven and set aside.

In a medium sauté pan heat 1 tbsp olive oil. Saute onions over medium heat for 5 minutes or until translucent. Add garlic and sauté 1 minute. Stir in zucchini and lemon zest.
Remove pan from heat.

Melt butter in a small skillet over low heat. Add breadcrumbs and sauté until lightly browned.
Let cool. Stir in mint. Set aside.

Add pasta to zucchini mixture. Add olives and reserved water. Bring to a simmer and reduce heat to low. Sprinkle in cheese. Toss in pasta. Sprinkle with breadcrumbs.

3 lbs meaty pork spareribs
1 cup brown sugar
¼ cup flour
1/3 cup water
½ cup apple cider vinegar
2 Tbsp soy sauce
¼ cup ketchup
½ tsp ground ginger
¼ tsp garlic powder
1 tsp salt
1/8 tsp black pepper

Mix brown sugar and flour in a saucepan.

Add water, vinegar, soy sauce, ketchup, ginger, and garlic powder.

Cook and stir over medium heat until boiling and thickened.

Layer ribs in a 4-6 quart crockpot, spooning sauce over each layer.

Cover and cook on low for 10-12 hours or on high 5-6 hours until ribs are tender.

1 ½ lbs chicken cutlets
8 oz medium pasta shells
1 pint cherry tomatoes, halved
4 oz fresh mozzarella cheese, cut into ¼ inch cubes
½ cup fresh parsley, chopped
¼ cup grated Parmesan cheese, plus more for serving
2 Tbsp butter

Bring large pot of salted water to boil for pasta.

Meanwhile, heat grill to medium, lightly brush with oil.

Season chicken with salt and pepper.

Grill until cooked through, 2 to 3 minutes per side.

Remove from grill and gut into thin strips.

Cook pasta until al dente, according to package instructions.

Reserve 1 cup pasta water; drain pasta and return to pot.

Add chicken, tomatoes. Mozzarella, parsley, Parmesan, and butter.

Toss to combine.

Add reserved pasta water a little at a time to create a sauce that coats shells.

Serve with more parmesan.

4 bone in pork rib chops (2 ¼ pounds total and ¾ to 1-inch thick)
Coarse salt and ground pepper
3 Tbsp vegetable oil
½ lb green beans, trimmed and cut into 1-inch lengths
1 bunch scallions, whites thinly sliced and green parts cut into 1-inch pieces
1-inch piece fresh ginger, peeled, thinly sliced
1 jalapeno (optional) thinly sliced crosswise
6 ½ oz roasted yellow or red peppers (about 4), drained, rinsed and diced, medium

Heat a large skillet over high.

Pat pork chops dry and season generously on both sides with salt and pepper.

Add 1 Tbsp oil to skillet and swirl to coat.

Add chops and cook until golden brown and meat has some give when pressed with your finger, about 4 minutes per side, flipping once.

Transfer chops to a serving platter, cover loosely with foil, let rest 5 minutes.

Wipe skillet clean and heat over medium high heat.

Add 2 Tbsp oil, green beans, scallion whites, and ginger.

Cook, stirring occasionally, until ginger and scallions are soft and green beans are tender-crisp, about 3 minutes.

Season with salt and pepper.

Add jalapeno (if using) and scallion greens and cook, one minute.

Add peppers and cook until warmed through; season with salt and pepper.

To serve, top chops with vegetables.

1 lb sole fillets cut into 1-in strips
1 Tbsp taco seasoning
¼ cup butter
1 pkg. (10 oz) angle hair coleslaw mix
½ cup minced fresh cilantro
½ cup reduced fat mayonnaise
1 Tbsp lime juice
1 tsp sugar
¼ tsp each salt and pepper
8 taco shells, warmed
8 lime wedges

Sprinkle fish with taco seasoning.

In a large skillet over medium heat, cook fish in butter for 3-4 minutes on each side or until fish flakes easily with a fork.

Meanwhile, in a small bowl, combine the coleslaw, cilantro, mayonnaise, lime juice, sugar, salt and pepper.

Place fish in taco shells. Top with coleslaw mixture; serve with lime wedges.

1lb. ground beef
1 Medium onion, finely chopped
2 cups marinara sauce
1/8 tsp. salt
1/8 tsp. pepper

Topping
1 cup all-purpose flour
¼ cup grated parmesan cheese
1-1/2 tsp. Baking powder
½ tsp. salt
¼ tsp. Italian seasoning
½ cup 2% milk
¼ cup butter, melted

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

Add the marinara sauce, salt and pepper; cook and stir for 8-10 minutes or until thickened.

Spoon into four 8- oz. ramekins or custard cups; set aside.

In a small bowl, combine flour, cheese, baking powder, salt and Italian seasoning.

Stir in milk and butter just until moistened.

Spoon dough over meat mixture; place ramekins on a baking sheet.

Bake at 450° for 12 to 15 minutes or until golden brown.

1 Tbsp vegetable oil
1 medium onion, chopped
4 garlic cloves, chopped
Coarse salt and ground pepper
2 Tbsp tomato paste
2 Tbsp chili powder
2 Tbsp unsweetened cocoa powder
1 pound ground beef sirloin
2 cans (14.5 oz) diced tomatoes in juice
2 cans (14.5 oz) pinto beans, rinsed

Toppings: reduced fat sour cream, sliced scallions and baked tortillas chips, for serving (optional)

In a large heavy saucepan, heat oil over medium.

Add onion and garlic, season with salt and pepper.

Cook until softened, 3 to 5 minutes.

Add tomato paste, chili powder, and cocoa powder.

Cook, stirring until mixture is fragrant, about 1 minute.

Add beef, and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes.

Add tomatoes and beans. Bring to a boil over high; reduce to a simmer, and cook until chili is slightly thickened, 10 to 15 minutes. Serve with toppings, if desired.

6 eggs
1 ¾ c milk
¼ tsp garlic salt
1 loaf crusty Italian bread, cut into ½ in thick slices
6 oz sliced pepperoni, chopped
1 package (10 oz) frozen, chopped spinach, thawed
2 cups shredded cheddar cheese

In a large bowl, whisk eggs, milk, and garlic salt.
Coat a 13 X 9 in pan with cooking spray.
Arrange half the bread slices in the bottom of baking dish.
Scatter half the pepperoni, spinach and cheese over the bread. Repeat the layers.
Pour the egg mixture evenly over the top.
Cover and refrigerate 3 to 4 hours.
Heat oven to 375°.
Cover baking dish with foil; bake for 15 minutes, uncover and bake 25 more minutes or until bubbly and brown. Cool slightly before serving.

1 cup balsamic vinegar
4 tablespoons butter, divided
4 (1-inch-thick) strip steaks (About 2 pounds)
2 teaspoons Chicago steak seasoning, Weber grill creations
1 cup crumbled blue or Gorgonzola cheese
Garnish: roasted red bell pepper strips and arugula

In a small saucepan, add 1 cup balsamic vinegar. Bring to boil over high heat. Reduce heat to medium-low, and simmer, uncover, for 6 to 8 minutes, or until reduced by half.

Remove from heat, and stir in 2 tablespoons butter.pat steaks dry, and sprinkle with steak seasoning.

Heat a large skillet over medium-high heat; add remaining 2 tablespoons butter, stirring until melted.

Add steaks to skillet, and cook for 4 to 5 minutes on each side, or until desired degree of doneness.

Top steaks evenly with blue cheese crumbled. Remove from heat. Let stand covered, for 5 minutes.

To serve, drizzle steaks with balsamic reduction. Garnish with bell pepper strips and arugula, if desired.

1 pound asparagus, trimmed
1 pkg (3 ½ oz) goat cheese
¾ cup chicken broth
¼ cup white wine
2 cloves garlic, minced
2 Tbsp. chopped fresh chives

Steam asparagus for 3 to 5 minutes or until crisp-tender.

Mash cheese in medium nonstick skillet; stir in broth, wine and garlic.Simmer over medium heat 8 to 10 minutes or until desired thickness, stirring frequently. Fold in chives, serve immediately over asparagus

1 pound stemmed fresh shitake (or button) mushrooms, sliced thin
1 Tbsp vegetable oil
1 pound trimmed asparagus, sliced into 2 inch pieces
2 bunches scallions, trimmed and cut into 2 inch pieces
1 tsp white wine vinegar
Course salt and ground pepper

In a large skillet, heat oil and add mushrooms. Cook, tossing often, until browned, about 10 minutes.
Meanwhile, bring 3 cups water to a boil in a saucepan, add asparagus and cook until crisp-tender, about 3 to 5 minutes. Drain.

To mushrooms, add asparagus and scallions. Cook, tossing until scallions have wilted and pan is dry, about 2 minutes.

Stir in 1 tsp white-wine vinegar.
Serve immediately.

4, 6 inch tortillas
2 Tbsp vegetable oil
3 oz shredded pepper jack cheese
2 ½ cups (10 oz) shredded poached chicken
1 cup green salsa
¼ c plus 2 T chopped cilantro
¼ tsp ground cumin
1 cup shredded iceberg lettuce
3 plum tomatoes, diced
¼ cup sour cream

Heat oil in large skillet, heat tortillas on both sides, top with cheese
In a medium bowl, toss together chicken, salsa, ¼ cup cilantro and cumin.
Spoon over tortillas
Bake 8 minutes or until heated through
Top with lettuce, tomato, and sour cream.
Sprinkle with remaining cilantro.
Serve immediately, with additional green salsa, if desired.

4 ½ oz pasta, cooked according to package directions, keep warm
1 pound Italian sausage, cut into 1 inch pieces
1 large onion, cut into eights, separated
1 tsp finely chopped fresh garlic
1 (7.25-ounce) jar roasted red peppers, drained, coarsely chopped
¾ tsp Italian seasoning
¼ c freshly grated Romano or Parmesan cheese

In a large skillet, cook sausage, onion and garlic over medium high heat, stirring occasionally, until sausage is no longer pink. Drain off fat.

Stir in roasted peppers and Italian seasoning.

Continue cooking, stirring constantly, until heated through (2 to 4 minutes).

Serve sausage mixture over cooked, warm pasta, sprinkle with cheese.

7 oz (2 cups) elbow macaroni
3 Tbsp butter
¼ c finely chopped onion
3 Tbsp flour
2 cups half and half
1 tsp ground mustard
½ tsp red pepper sauce
¼ tsp salt
1 c beer or non alcoholic beer
2 c shredded Colby-Monterey Jack cheese blend
1 pkg (1 lb) cocktail-size fully cooked smoked sausages
2 cups popped popcorn

Heat oven to 350°
Spray a 2 ½ qt casserole dish.
Cook and drain macaroni as directed on the package.
Rinse and return to saucepan.

Meanwhile, in a 3 qt. saucepan, melt butter. Add onion, cook 2 to 3 minutes until onion is softened. Add flour, cook and stir 1 minute. Gradually stir in half and half, mustard, pepper sauce and salt, cook about 5 minutes, stirring constantly until thickened. Stir in beer. Remove from heat, let stand 2 to 3 minutes, stir in cheese.

Add sausages to cooked macaroni, stir in the cheese sauce.

Spoon mixture into the prepared casserole dish.

Bake 30 to 40 minutes or until bubbly and top begins to brown.
Top with popcorn before serving!

2 lbs boneless, skinless chicken breasts cut into strips
1 T olive oil
1 each, green, yellow and red pepper, cut into thin strips
1 medium onion, cut into thin wedges
2 T fajita seasoning mix
¼ c water
2 T honey
1 T dried parsley
1 tsp garlic powder
½ tsp salt
½ cup unsweetened pineapple chucks, drained
8 flour tortillas

In a large non-stick skillet, cook chicken in oil for 4-5 minutes.
Add peppers and onion; cook and stir 4-5 more minutes.
In a bowl, combine the seasoning mix and water; add honey, parsley, garlic powder and salt. Stir into skillet.
Add pineapple. Cook and stir for 1-2 minutes.
Place chicken mixture on one side of each tortilla; fold tortillas over filling.

½ of a 16oz tube of refrigerated, cooked polenta
1 Tbsp olive oil
4 uncooked, sweet Italian sausage links (about 1 pound), each cut into 4 pieces
½ cup apple juice
¼ c balsamic vinegar
2 Tbsp snipped dried tomatoes
1 8 oz pkg mixed salad greens
¼ cup pine nuts for slivered almonds

Preheat oven to 400°. Cut polenta into ¼ in slices; cut each slice in half. Brush with oil. Arrange in a single layer in shallow baking pan. Bake 15 minutes or until light brown, turning once.

Meanwhile, in a large skillet, cook sausage over medium heat for 5 minutes, turning to brown evenly. Remove from skillet, drain fat and wipe skillet.

Return sausage to skillet; add apple juice, vinegar and tomatoes. Bring to a boil; reduce heat and simmer, covered 8 to 10 minutes or until sausage is no longer pink.
To serve, divide salad greens among four plates. Arrange polenta slices and sausage pieces next to greens. Drizzle balsamic mixture over it all. Sprinkle with nuts.

1 lb lean ground beef
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can stewed tomatoes, un-drained
1 pkg., taco seasoning mix
2/3 cup water
¾ cup shredded Cheddar Cheese
3 spinach flavored tortillas, cut in half, the crosswise into ½ in wide strips

Heat oven to 350°.
Cook beef over medium heat in skillet. Drain and rinse. Return to skillet.
Stir in black beans, pinto beans, tomatoes, taco seasoning and water.
Cook 2 to 4 minutes, stirring until heated through.
Stir in ½ cup of the cheese.
In an 8 inch (2 qt) baking dish, spread 2 cups of the beef mixture.
Top with half of the tortilla strips. Spoon the remaining beef mixture over strips.
Add remaining tortilla strips and top with remaining beef mixture.

Bake about 30 minutes or until bubble and heated through. Sprinkle with remaining cheese.
Bake 5 more minutes or until cheese is melted.
Cut into squares to serve.

Serve with your favorite taco toppings: sour cream, tomato, guacamole and salsa!

6 oz spaghetti, cooked and drained
1 tsp oil
6 eggs, beaten
1 pkg chopped frozen spinach (10 oz)
½ c green onion, thinly sliced
¼ c chopped parsley
1 tsp basil
1 c Ricotta cheese
½ c milk or half and half
1 c Mozzarella cheese, shredded
½ tsp Worcestershire sauce
½ tsp salt
¼ c Parmesan cheese, grated
Pepper to taste

Preheat oven to 375°.
Combine the pasta, oil and two eggs and press into the bottom of a 10in quiche or pie pan.

Cover the edge of the pasta to prevent from burning.
Bake 7 to 10 minutes.

Combine spinach, onion, parsley and basil.
Beat eggs and milk, add ½ c of Mozzarella, Ricotta, Parmesan and stir in the Worcestershire, salt, pepper. Add to spinach mixture.
Sprinkle the remaining Mozzarella on top.
Spoon into the pasta crust and bake 30 minutes or until set.
Allow to stand 10 minutes before serving.

1 pound boneless beef top sirloin steak, ¾ inch thick
1 Tbsp vegetable oil
½ lb small mushrooms, quartered
1 medium onion, sliced
1 clove garlic, minced
¼ c water
1 (12 oz) jar beef gravy
1 (10 oz) package frozen peas and carrots
¼ tsp dried thyme
1 small (4 ½ oz) can refrigerated buttermilk-flavor biscuits

Heat oven to 400°
Cut beef steak lengthwise in half, then crosswise into ¼ in thick strips
Heat oil in large ovenproof skillet over medium high heat until hot.
Add beef, cook 1 to 2 minutes or until outside surface of beef is no longer pink. Remove.
Combine mushrooms, onion, ¼ cup water and garlic in the same skillet.
Cook and stir 3 minutes or until onion is tender.
Stir in gravy, vegetables and thyme; bring to a boil.
Remove from heat; stir in beef.
Cut biscuits in half; arrange in a ring on top of beef mixture.
Bake 12 to 14 minutes or until biscuits are golden brown.

For the vinaigrette:
¼ cup freshly squeezed lemon juice
½ cup olive oil
½ tsp kosher salt
¼ tsp freshly ground pepper

For the chicken
¾ cup shredded asiago cheese
¼ cup Japanese breadcrumbs (panko)
1Tbsp chopped fresh flat leaf parsley
½ cup of all purpose flour
1egg
2Tbsp water
4 boneless, skinless chicken breast halves
1 ½ tsp salt
1 ½ tsp freshly ground pepper
¼ cup of olive oil

For the vinaigrette:
Whisk all the ingredients together for the vinaigrette and toss into greens right before serving.

For the chicken
Combine the Asiago cheese and breadcrumbs in a bowl. Stir in chopped flat lead parsley and set aside. Whisk egg and water together in a small bowl and set aside. Pour flour onto a plate. Arrange these 3 in the following order: flour, egg, and breadcrumbs/ cheese

Rinse chicken well and pat dry with paper towels. Season liberally with salt and pepper. Dredge in flour and shake off excess. Dip in egg/ water mixture then coat with breadcrumb and cheese mixture. Place on plate until all completed

Heat ¼ cup olive oil in a large nonstick skillet until oil bubbles. Add chicken and cook, approximately 4-5 mins per side. Chicken should be done when golden brown on both sides. Remove, drain on towels, and plate. Top with dressed spring greens.

• 8 ounces uncooked spaghetti
• 2 cups (1-inch) sliced asparagus (about 3/4 pound)
• 2 eggs
• 1/2 cup milk
• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 2 cups chopped skinless, boneless rotisserie chicken breast meat
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 bacon slices, cooked and crumbled

Cook pasta in boiling water 10 minutes or until al dente; add asparagus during final 2 minutes of cooking. Drain pasta mixture in a colander over a bowl, reserving 1/3 cup cooking liquid. Combine reserved cooking liquid, eggs, and milk, stirring with a whisk.

Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; sauté 2 minutes. Add pasta mixture; stir to combine. Remove from heat; stir in milk mixture, chicken, and cheese. Place pan over medium heat, and cook 4 minutes or until slightly thick, stirring frequently. Remove from heat; stir in parsley, salt, pepper, and bacon. Serve immediately.

2 bone-in chicken breast halves
1 tablespoon olive oil
4 ounce can diced green chile peppers, drained
1/2 jalapeno pepper, chopped
1/2 clove garlic, minced
4 ounces cream cheese
1 cup shredded Monterey Jack cheese, divided
1/4 cup water
4 (10 inch) flour tortillas
1/2 cup heavy cream

Place the chicken breast halves into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until the chicken is cooked through, about 20 minutes. Remove from the water, and set aside to cool.

Preheat the oven to 375 degrees F (190 degrees C). Remove the chicken meat from the breasts, and discard the skin and bones. Chop the meat. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno and garlic. Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the Monterey Jack.

As the cheese begins to melt, gradually stir in the water. Add the chicken meat, and stir into the skillet. Remove from the heat.

Spoon the chicken mixture into tortillas, and roll up. Place the rolls seam side down in a 8x8 inch baking dish. Sprinkle the remaining Monterey Jack cheese over the top, pour cream over all.

Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top.

4, 4-to 5- ounces fresh or frozen halibut steaks, 1inch thick
1 small lime
¼ tsp salt
¼ tsp cayenne pepper
1 cup chopped fresh strawberries
¼ cup finely chopped seeded fresh jalapeno pepper
2 tsp snipped fresh cilantro
½ tsp cumin seeds, toasted*
1/8 tsp salt
2 T olive oil

Thaw fish, if frozen. Rinse fish; pat dry w/ paper towels. Finely shred lime peel. Peel, section, and chop lime; set aside.

In a small bowl combine lime peel, the ¼ tsp salt, and cayenne pepper. Sprinkle evenly over both sides of each fish steak; rub in with your fingers.

Sear fish in olive oil on medium high heat until opaque, about 4-5 minutes on each side.

Meanwhile, in a medium bowl combine chopped lime, strawberries, jalapeno pepper, cilantro and the 1/8 tsp salt. Serve with the fish.

4 skinless and boneless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
½ cup chicken stock
¼ cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper.
Dredge chicken in flour and shake off excess.
In a large skillet over medium heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes.
Remove pan from heat and remove chicken to a plate.
Into the pan add the lemon juice, stock and capers.
Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return the chicken to the pan and simmer for about 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

8 slices bacon, diced
½ lb. deli corned beef, sliced thin and chopped
½ small green cabbage, thinly sliced
1 T Caraway Seed
1 tsp Apple Cider vinegar
1, 16 oz prepared pizza crust
2 Tbsp Dijon Mustard
¾ c grated Mozzarella cheese
¾ c grated Swiss cheese
2 T grated Parmesan cheese

Preheat oven to 400°. Sauté bacon in large skillet over medium heat, until brown and crispy. Using slotted spoon, transfer bacon to a paper towel to drain. Pour off drippings and discard. Add cabbage to same skillet and sauté until wilted, about 5 minutes. Sprinkle caraway seeds and vinegar over and blend well. Season cabbage with salt and pepper.

Place pizza crust on baking sheet. Sprinkle with mustard, then cabbage. Add bacon and corned beef. Top with cheeses, spreading evenly.

Bake until cheese is melted and crust is crisp, about 15 minutes.

1/8 tsp black pepper
¼ tsp salt
¼ c flour
4 (5 oz) chicken breasts, boned and skinned
1 T olive oil
½ C Marsala wine
½ C chicken broth
½ lemon, juice only
½ C mushrooms, sliced
1 T fresh parsley, chopped

Combine pepper, salt and flour. Coat chicken.

Heat oil in heavy bottomed skillet. Brown chicken on both sides, remove and set aside.

To skillet, add wine, lemon juice, chicken broth and mushrooms. Stir. Reduce heat and cook for 10 minutes until sauce is partially reduced.

Return chicken to skillet. Cover and cook until chicken is no longer pink, about 10 minutes. Serve sauce over chicken, garnish with chopped parsley.

Serving Size: 1 chicken breast with 1/3 c sauce
Calories: 285
Fat: 8 g
Saturated fat: 2 g
Cholesterol: 85 mg
Sodium: 236 mg
Fiber: 1 g
Protein: 33 g
Carbohydrates: 11 g
Potassium: 348 g

7 large eggs
3 oz mozzarella cheese, cut into small pieces (about 1 cup)
¾ cup grape tomatoes, halved
½ cup fresh basil leaves, chopped
¼ cup grated parmesan cheese
Salt and Pepper
2 Tbsp olive oil
¼ lb (about 1 cup) pasta. Can be leftover, preferably with sauce

Heat oven to 350°. In a large bowl, beat eggs. Stir in the mozzarella, tomato, basil and parmesan; season with salt and pepper.

In a large ovenproof skillet, heat the olive oil over medium heat. Add the pasta and cook for 1 minute. Pour in the egg mixture and cook until edges begin to firm up. Using a rubber scraper, draw the cooked egg edges towards the center of the pan, allowing the raw egg to run to the edges. Continue until the frittata is almost set but still runny in the center, about 4 minutes.

Transfer to the oven to finish cooking, about 10 minutes. Remove from oven and let rest 5 minutes before slicing. Using a rubber scraper, loosen the edge of the frittata. Cut into wedges and serve warm.

1/3 cup finely chopped shallots
¼ tsp crushed red pepper
4, 6 oz pork loin chops
¼ cup packed brown sugar
¼ cup apple cider vinegar
2 Tbsp dried cranberries (I used Craisins)
½ tsp grated fresh ginger
1 medium sweet potato, peeled and coarsely chopped
1 cup water

Combine shallots and red pepper. Reserve 2 Tbsp shallot mixture for chutney. Rub the remaining onto both sides of the pork chops. Place on broiler pan rack. Set aside.

Combine remaining shallot mixture, brown sugar, vinegar, dried cranberries, ginger and water in a medium saucepan. Stir in sweet potato; bring to a boil. Reduce heat and simmer, covered, 10 minutes, stirring occasionally.

Broil, grill or roast chops until done. Serve with warm chutney.

1 ½ tsp. olive oil
¼ med. red onion, thinly sliced
½ cup grape or cherry tomatoes, halved
1 to 2 tsp. white-wine vinegar
Coarse salt and ground pepper
1 flounder fillet (5 to 6 oz)
2 Tbsp. chopped fresh parsley

In a 10-inch nonstick skillet, heat ½ tsp. olive oil over medium heat. Add onion and cook, stirring occasionally until lightly browned, 1 to 2 min. Add tomatoes and cook, stirring occasionally, until slightly collapsed, 30 to 60 seconds.
Remove skillet from heat. Add vinegar; stir to combine. Season with salt and pepper. Remove to a bowl; cover and keep warm.

Wipe skillet clean with paper towel. Place 1 tsp. of olive oil in pan, and heat over medium-high. Season fish with salt and pepper; Place in skillet. Cook, until lightly browned, about 2 min.
With a wide metal spatula, carefully turn fish over; cook until opaque throughout, about 1 min. Transfer fish to a dinner plate.
Spoon tomato-onion ragout over fish; serve with couscous or rice, if desired.
Sprinkle parsley over top.

1 store bought pizza crust
2 cups cooked, shredded chicken
½ cup barbeque sauce
2 cups shredded Monterey Jack cheese
1 large zucchini, halved and sliced thin
1 small onion, halved and sliced thin
1 green pepper, cored and sliced thin
Course salt and ground pepper

Preheat oven to 400°
In a medium bowl, combine chicken and barbeque sauce. Leaving a one inch boarder, scatter chicken mixture evenly over dough; sprinkle with cheese, then vegetables.
Season generously with salt and pepper.
Bake until crust is golden and cheese is melted, about 15-20 minutes.
Serve immediately

32-ounce of sauerkraut, rinsed and drained
½ cup chopped onion
¼ cup snipped fresh parsley
2 teaspoons caraway seed
4 cups shredded Swiss cheese (16 ounces)
1 1/3 cups Thousand Island salad dressing
1 pound thinly sliced cooked corned beef, coarsely chopped
6 slices rye bread, cut into ½- cubes (5 cups cubes) toasted in the oven

Toast bread, cut into cubes, set aside.
In a large bowl combine drained sauerkraut, onion, parsley, and caraway seed.
Spoon mixture into a 3-quart rectangular baking dish; spread the mixture evenly.
Layer with half of the cheese, half of the salad dressing, and all of the corned beef. Repeat with the remaining salad dressing and cheese.
Sprinkle bread cubes over the top of the casserole.
Bake covered in a 375° oven about 3 minutes or until heated through. Uncover and bake 5-10 more minutes until bread cubes are browned.

8 slices thick peppered bacon
4 Turkey cutlets (4 oz each)
2 Tbsp olive oil
1 ripe avocado, pitted and peeled
2 T fresh lime juice
2 T chopped pickled jalapeno chilies
12 slices whole wheat sandwich bread, lightly toasted.
1 tomato, sliced thin
Course salt and Black pepper

Cook bacon in a large skillet over medium heat until brown and crisp, 6-8 min. per side; transfer to a paper towel lined plate to drain.
Season turkey generously with salt and pepper. Sauté in 2 Tbsp olive oil and cook over medium heat until opaque throughout, 2 to 3 min. per side; transfer to paper towel lined plate to drain.
In a small bowl, mash avocado, lime juice and chilies with a fork; season with salt and pepper.
Spread avocado mixture on one side of each slice of toast. Layer turkey, bacon, tomato, and toast to form four triple-decker sandwiches. To serve, skewer with toothpicks slice in half or quarters with serrated knife.

½ c chopped pecans, toasted
1 pound baby carrots, halved
1 cup water
½ tsp salt
3 Tbsp butter
2 shallots, minced
½ cup Marsala wine
½ cup sugar

Preheat oven to 300°. Spread pecans in a single layer on a baking sheet.
Bake in the preheated oven for 5 to 8 minutes, stirring once or twice,
watching carefully as they will burn easily.
Remove from the oven when browned and fragrant.

Cut baby carrots in half cross-wise. In a saucepan over medium heat,
bring water, carrots, salt and 1 T of butter to a gentle boil.
Reduce heat to low. Cover and simmer 10-15 minutes,
or until tender but firm. Drain and set aside.

Return pan to the stove on medium heat, and melt the remaining 2 Tbsp butter.
Cook shallots, stirring occasionally, until translucent.
Add Marsala and sugar, and stir continually until sugar is completely dissolved.
Continue simmering until sauce has thickened slightly.

Once thickened, toss carrots and pecans with the sauce until well coated.
Garnish with parsley if desired. Serve immediately.

Coarse salt and ground pepper
1 cup long-grain brown rice
¼ cup soy sauce
¼ cup fresh lemon juice
2 T. rice vinegar
2 t. light-brown sugar
1 T. olive oil
1 lb. peeled and deveined medium shrimp, thawed
½ lbs snow peas trimmed and halved on the diagonal
1 piece fresh ginger peeled and cut into matchsticks
1 Hass avocado, pitted and cut into chunks

In a large saucepan bring 2 cups salted water to a boil. Add rice; cover reduce heat to low, and cook until rice is tender and water is absorbed, 45-50 minutes.
Meanwhile, in a small bowl or liquid-measuring cup, stir together soy sauce, lemon juice, vinegar, and sugar until sugar is dissolved. Set sauce aside.
When rice has finished cooking, heat oil in large skillet over medium-high. Add shrimp, snow peas, and ginger; season with salt and pepper. Cook until shrimp are opaque throughout and snow peas are bright green, 2-3 minutes.
Divide rice among four bowls. Top with shrimp mixture and avocado; serve sauce on the side, or pour sauce directly over the rice bowl.

2 Tbsp olive oil
1 large onion, halved and thinly sliced
1 baking potato (8 ounces), peeled and sliced thin
½ tsp dried rosemary
Course salt and pepper
5 large eggs
5 large egg whites
½ cup whole flat-leaf parsley leaves
¼ c shredded Parmesan cheese

In a medium 10-inch non-stick, broiler proof skillet, heat 1 Tbsp oil over medium heat. Add onion, potato, and rosemary; season with salt and pepper and toss to combine. Cover and cook 10 minutes. Uncover, tossing mixture occasionally, until potato and onion are tender.

Meanwhile, in a large bowl, whisk together eggs and egg whites, parsley leaves, ¾ tsp salt and ¼ tsp pepper.

Heat broiler with rack set 4 inches from heat. Add remaining Tbsp olive oil to vegetables in skillet. Pour egg mixture into skillet.

Cook on stove, over low heat lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in center, about 10 minutes. Top with Parmesan cheese.

Place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges.

3 Tbsp flour
1 tsp ground mustard
½ tsp salt
1 ½ pounds boneless beef round, tip or chuck, cut into 6 pieces
2 Tbsp vegetable oil
1 large onion, sliced
1 large green pepper, sliced
1 14.5 oz can diced tomatoes - un-drained
2 cloves garlic, minced

Mix flour, mustard and salt. Coat beef with flour mixture.
Heat oil in 10-inch skillet over medium heat. Cook beef in oil about 8 minutes, turning once, until browned.
Place beef in 3 ½ - 6 qt slow cooker; top with onion and green pepper.
Mix tomatoes and garlic; pour over beef and vegetables.
Cover and cook on low setting 7 - 9 hours until beef is tender.

Chicken-Avocado Quesadillas with Pineapple Salsa

Yield: 30 appetizers (two per serving)

Pineapple Salsa

Combine all of the salsa ingredients and let stand at least an hour at room temperature so the flavors can develop. Chill until ready to serve.

Chicken Avocado Quesadillas:

To Assemble:

1 Tbsp chopped onion
¼ C butter
3 C fresh bread crumbs
2 C chopped apples
¼ C chopped celery
¼ C Craisins
¼ C chicken broth
2 Tbsp fresh or dried parsley
¼ tsp salt
6 (1 ¼ inch) thick, boneless pork chops
Salt and pepper to taste
1 Tbsp vegetable oil

Preheat oven to 350°
Melt butter in a large skillet and sauté onion until tender.
Remove from heat and add breadcrumbs, apples, craisins, celery, chicken broth, parsley, salt and pepper. Mix well.
Cut a large pocket in the side of each pork chip; season inside and out with salt and pepper to taste.
Spoon apple mixture into pockets.
Heat oil in a skillet on medium heat and brown chops on both sides.
Place browned chops in an un-greased 9 X 13 inch baking dish.
Cover with foil and bake 30 minutes.
Remove foil and bake an additional 30 min or until juices run clear.

1 T Olive Oil
1 T Butter
2 lbs. Beef Stew meat
8-10 oz Shortcut carrots or 4-6 large carrots, peeled and sliced large
10 oz Pearl onions, trimmed and peeled
4 Garlic cloves, minced
2 TBSP Tomato paste
¼ cup flour
1 TBSP Brown sugar
1 TBSP Worcestershire sauce
12 oz Guinness beer
1 cup red wine
1 cup beef broth
2 Bay leaves
2 TBSP Parsley chopped
Salt and Pepper

4 oz Smoked Salmon
¼ c Sun Dried Tomatoes
1 TBSP Olive Oil
1 clove Garlic, minced
1 c Heavy Whipping Cream
¼ c snipped fresh chives, extra for garnish
¼ tsp. Dry Mustard
2 tsp. Lemon Juice
12 oz Cooked fettuccini (according to package directions)
2 TBSP fresh grated Parmesan cheese, extra for garnish