Chicken Spaghetti

Oh my!  It's way too long!  I have since gone back to work full time and to be honest, I don't cook or bake and I miss it!  I have also been mildly obsessed with Pinterest and have pinned 537 recipes.  Ummmm... ok. :)

Below is a recipe that I stumbled on while on there and I fell in LOVE with it.  It's easy, simple and so good.  It doesn't take a lot of time at all.  ENJOY!

CHICKEN SPAGHETTI

(picture is from here. Recipe is from here.)

 

8 ounces angel hair pasta

2 cups chopped, grilled chicken or shredded rotisserie chicken

1 can cream of mushroom soup

1 can cream of chicken soup

1 10-ounce can Rotel diced tomatoes and green chiles, undrained

8 ounces sour cream or greek yogurt

Sprinkling of Parmesan or Mexican-blend cheese

Preheat oven to 350 degrees.

Boil pasta as package directs and drain. Mix all other ingredients (except cheese), add to cooked pasta and put in a 9" x 13" baking dish. Cover with foil and bake 30 minutes or until hot and bubbly. Sprinkle with your choice of cheese and return to oven to melt.

Enjoy with a simple spinach salad and thick, crusty slices of warm French or multi-grain bread. Yum!

Chipotle Chicken and Rice

Oh my goodness.... I haven't had a computer now for about 2 1/2 weeks, thus no posts!  I am dying!  Hopefully it will be back soon.  I tried this recipe last week and really enjoyed it, so I hope you do as well!

CHIPOTLE CHICKEN AND RICE

2 tablespoons vegetable oil

8 boneless, skinless chicken thighs (about 2 pounds total)

Coarse salt and ground pepper

1 medium red onion, thinly sliced lengthwise

3 garlic cloves, coarsely chopped

1/2 teaspoon ground cumin

2 canned chipotle chiles in adobo, minced

2 large tomatoes, diced large

1 cup long-grain white rice

Lime wedges, for serving

Chopped cilantro leaves, for serving (optional)

In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate.

Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release browned bits).

Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes.

Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro if desired.

Slow Cooker Chicken Cacciatore

I love using my slow cooker.  It is a wonderful feeling to get up and get dinner in the crockpot in the morning and not have to worry about it the rest of the day!  This recipe is a wonderful, kid friendly recipe.  You can use any spices that you like to make it your own! 

ENJOY!

SLOW COOKER CHICKEN CACCIATORE

(Image from here.)

4-6 skinless, boneless chicken breasts

1 jar of your favorite spaghetti sauce (I would NOT reccommend Ragu.  It makes this too watery.  I use Classico sauces.  If Ragu is all you have, add a small jar of tomato sauce.)

1 green bell pepper

1 cup of fresh mushrooms

2 TBS. chopped fresh garlic

1 teaspoon of oregano

1 teaspoon of dried basil

Place chicken in the bottom of your slow cooker.  In a small bowl mix the rest of the ingredients and pour over chicken covering it completely. 

Cover and cook on low heat for 6-8 hours or on high for 4-5.

Serve over your favorite cooked pasta and sprinkle with Parmesan Cheese.

Mediterranean Tuna Noodle Casserole

I'm not big into casseroles.  I don't know why, I'm just not.  Never have been, until now.  This casserole is so good and now a family favorite. You can also substitute the tuna for chicken.  I have used a rotisserie chicken to make it fast and easy!  I hope you enjoy it as much as we did!

MEDITERRANEAN TUNA NOODLE CASSEROLE

1/3 cup olive oil, plus more for baking dishes

1 bag extra wide egg noodles

2 red bell peppers, diced and cleaned

1/2 cup all-purpose flour

5 cups whole milk or 5 cups of almond milk (great non fat alternative to whole milk)

4 small cans or 2 large tuna, drained

1 small can artichoke hearts, drained and sliced

1/2 cup finely grated Parmesan

Preheat oven to 400 degrees. Grease a 13x9 baking dish and set aside. In a large pot of boiling salted water, cook noodles until almost done; drain, and return to pot.

Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.

Remove from heat; add mixture to noodles in pot, along with tuna and artichoke hearts. Season with salt and pepper, and toss. Put into baking dish and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.

Greek Chicken Cutlets

I love a good chicken recipe and I really love Greek Food.  This recipe is so easy and really yummy.  My kids loved it and I will for sure be making it again! 

GREEK CHICKEN CUTLETS

1 pint cherry or grape tomatoes, halved

1/3 cup pitted Kalamata olives

4 ounces feta cheese, coarsely crumbled (1 cup)

1/2 cup fresh mint leaves

2 to 3 tablespoons olive oil

Coarse salt and ground pepper

1 1/2 pounds thin chicken cutlets (about 8)

In a medium bowl, combine tomatoes, olives, feta, mint, and 1 tablespoon oil. Season with salt and pepper; set aside.

Heat a grill pan over high; brush lightly with oil. Season cutlets with salt and pepper. Cook, working in batches as necessary, until chicken is cooked through, 1 to 2 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm. Top chicken with tomato mixture, and serve.

Muffin Tin Meatloaf

When I think of Meat Loaf, I think of the classic movie "A Christmas Story".  The kid brother won't eat anything at the dinner table and sits in his chair chanting " Meatloaf, meatloaf, double beet loaf!  I HATE meatloaf!"  Well long story short, the mother finally gets him to eat his meatloaf by having him pretending  to be a pig.  It's hystarical mostly because I remember not eating meatloaf as a kid.  I hated it!  But, let's face it!  Most meatloaf really is kind of gross! Isn't it? Well, here is an easy and YES yummy version of meatloaf.  My kids escpecailly love it because it's made in muffin tins.

MUFFIN TIN MEATLOAF

1 1/2 - 2 pounds ground beef or ground turkey

1 green bell pepper, seeded and diced into small pieces

1 large egg

1/8 cup of milk

1 cup plain or italian bread crumbs

1 teaspoon seasoning salt

1/2 teaspoon of cayenne pepper

1/2 teaspoon paprika

1/2 teaspoon of minced garlic

1/4 teaspoon pepper

sprinkle of salt

1 cup of your favorite BBQ sauce (I use Famous Daves) 

1/2 cup diced tomatoes

1 1/2 tablespoonS Worcestershire sauce

Preheat oven to 450 degrees.

Put ground beef and diced green peppers into a big bowl. Beat egg with milk and add to meat. Then add bread crumbs and all seasonings.  In a small bowl mix BBQ sauce, tomatoes and the Worcestershire sauce together. Pour half of the BBQ sauce mix into the bowl with the meat mixture. Mix the meatloaf together with your hands. Wash your hands. In a greased muffin tin, fill each cup with meatloaf mixture. You can use an ice cream scoop to help you fill each tin. Take the rest of the BBQ mixture and spoon some on top of each meat loaf. Bake for about 20 minutes or until cooked through. 

Perfect Parmesan Pork Roast

Sunday is the perfect day for a roast.  And who doesn't like a good roast?  It's easy, makes the house smell wonderful, you can take a nap while it's simmering, and it makes awesome leftovers.  What more could you want?! I have tried a lot of pork roasts in my time, and I really love the flavor of this one!  I hope you will too!  ENJOY!

PARMESAN PORK ROAST

1 boneless whole pork loin roast (4 pounds)

2/3 cup grated Parmesan cheese

1/2 cup honey

3 tablespoons soy sauce

2 tablespoons dried basil

2 tablespoons minced garlic

2 tablespoons olive oil

1/2 teaspoon salt

2 tablespoons cornstarch

1/4 cup cold water

Directions

Cut roast in half. Transfer to a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160° and meat is tender.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

Oh my Goodness, Manicotti al Forno...

When I am looking for new recipes, I look to fill 2 needs.  It's better for me if they are simple and taste like they are not.  Thus, making me look better!  haha just teasing!  Ok, not really.  Well, this recipe fills both of those requirements and it has quickly become a favorite in our house!  My kids love manicotti or I guess noodles in general, so I am always looking for ways to spice things up!  The original recipe is great, but as always, I made some changes! ENJOY!

MANICOTTI al FORNO

12 uncooked manicotti pasta shells

1 lb bulk Italian pork sausage or 1 lb boneless skinless chicken breasts, diced or shreaded

1 large cloves garlic, finely chopped

1 teaspoon dried oregano leaves

1 jar (26 oz) tomato pasta sauce

1 can (14.5 oz) diced tomatoes with Italian-style herbs, drained

1 egg

1 container (15 oz) low or non fat cottage cheese

3 cups shredded Italian cheese blend or mozzarella cheese (12 oz)

1/4 cup fresh basil leaves, cut into strips

Heat oven to 350°F. Cook pasta shells as directed on package. Drain; rinse with cold water to cool.

Meanwhile, in 12-inch skillet, cook sausage or chicken, garlic and oregano over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in pasta sauce and tomatoes. Spread 1 cup of the meat sauce in ungreased 13x9-inch (3-quart) glass baking dish.

In medium bowl, beat egg. Stir in ricotta cheese and 2 cups of the Italian cheese blend. Spoon cheese mixture into gallon-size food-storage plastic bag; seal bag. Cut 1-inch hole in one bottom corner of bag. Squeeze bag to pipe about 1/4 cup cheese mixture into each pasta shell. Arrange stuffed shells over meat sauce in dish. Pour remaining meat sauce evenly over shells.

Cover dish with foil. Bake 35 to 40 minutes or until hot and bubbly. Top with remaining 1 cup Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Sprinkle basil over top before serving.

On the Light side Chicken Pot Pie

Who doesn't like a really good Chicken Pot Pie?!  I know I do, but right now, I'm not crazy about the calories, but oh man the comfort it brings is almost worth it!  I said, almost!  Here is a great recipe that our family really enjoyed.  I did alter it, (sorry Martha!) with a rotisserie chicken, but I'm saving you time and energy!  You are welcome!   ENJOY!

ON THE LIGHT SIDE CHICKEN POT PIE

1 store bought whole rotisserie chicken
Coarse salt and ground pepper

3 tablespoons olive oil

4 carrots, sliced 1/4 inch thick

1 small onion, chopped

1/4 teaspoon dried thyme leaves

1/4 cup all-purpose flour

2 1/2 cups low-fat (1%) milk or you can use almond milk as well

1 package (10 ounces) frozen peas, thawed

2 tablespoons fresh lemon juice

6 phyllo sheets (each 12 by 17 inches), thawed (you can find these at any grocery store)

Preheat oven to 400 degrees. Shred meat off of the rotisserie chicken and set aside.

Heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.  Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.

Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.

Easy Pita Pizza's

Another one of my favorite meals is good old fashion pizza. Boring, typical, all american pizza. But I do have to say that I am actually kind of a pizza snob. Yep!  It must be thin crust and done right.  Fresh mozzerella and homemade sauce are A MUST!  But let's face it, not everynight is a good night to cook, right?!  One ingredient that you will always find in our pantry is pita bread.  There is SOOOO much that you can do with pita bread and it is really cheap!  At Costco, you can get a bag of 10 pita breads for $2.39!  Can you say, AWESOME! (you have to say that with a pitched voice!)  hee hee

Here is a great weeknight dinner that can be thrown together quickly and the entire family will enjoy it, because they can have whatever they want!  I'll be the first to say, this is not a genious recipe, but it is easy and fun and can often be found in your cupboard.  ENJOY!

EASY PITA PIZZAS

4-8 pita breads (1 per person or 1 can feed 3 kids)

1/2 cup of your favorite spaghetti or pizza sauce

grated mozzerella cheese

Feel free to use your favorite pizza toppings! 

This is one of our favorites!

substitute pizza sauce with pesto sauce

1/2 cup of artichoke hearts

1/4 cup of feta cheese

1/4 cup cooked, ground italian turkey sausage

fresh basil

1- 2 sliced roma tomatoes

Preheat oven to 400 degrees.

On the pita breads, spread lightly with tomato sauce or basil pesto sauce. Sprinkle with cheese and your favorite toppings. Individualize each pita bread as you and your family would like!

Spread the pitas on a large baking sheet and place in the preheated oven 8 minutes, or until the pita bread has reached desired crispness. Serve whole, or cut into slices. ENJOY!

Beef with Broccoli Stir Fry

If you were to ask me what my favorite type of food is, I would have to say that's it a cross between authentic Mexican or Chinese Food.  Which of course, neither one is very healthy or low fat!  HOWEVER, they can be if you just make a couple of alterations.  You can still enjoy that food that you love, by adding LOTS of herbs.  One of my hubby's favorite dishes when we go out is just plain old Beef with Broccoli.  SO, here is the low fat, healthy, BUT still incredibly yummy and easy (whew that's a mouth full) recipe!  ENJOY!

BEEF WITH BROCCOLI STIR FRY

2 1/2 Tbsp cornstarch, divided

1/4 tsp table salt

3/4 pound(s) lean sirloin beef, trimmed, thinly sliced against the grain

2 tsp canola oil

1 cup(s) reduced-sodium chicken broth, divided

5 cup(s) broccoli, florets (about a 12 oz bag)

1 Tbsp ginger root, fresh, minced

2 tsp minced garlic

1/4 tsp red pepper flakes, or to taste

1/4 cup(s) low-sodium soy sauce

1/2 cup(s) water

On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.

Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon.

Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.

In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.

Return beef and accumulated juices to pan; toss to coat. Serve.

Biggest Loser... Herb Crusted Grilled Turkey

I don't know about you, but I have certainly enjoyed the holidays and my waistline is showing the love!  I love food!  But I also love to be inspired... 

Last night as my hubby was away for a much needed guys night out, I was settling in to watch for the first episode of the Bachelor with a big o'bowl of Peach Cobbler.  I know, I know, I know... yes I am a reality TV junkie at heart. I love the scandals and the cobbler!  But instead, I saw that the Biggest Loser, Where Are They Now show was on.... and thus bringing me to my 2 favorite things.  Eating and exercising. (oh ya and Bob is pretty cute too!) Everytime I watch this show, I cry, get inspired and want to do better.  These people are amazing! 

SO, for 2011, I will be posting healthy low fat, easy meals, in combination of the really good/ bad stuff that you just have to throw in there everyonce in awhile!  I will also be throwing in tips on how to stay fit and healthy for 2011.  Let's face it, we could all do just a little bit better.  Right?! I just know this is going to be a great year for everyone!

So, here is the recipe a Chef Curtis Stone served for dinner on the show.  It sounds wonderful!  Although, I always try a recipe before I post it, I'll be making this for dinner tonight! OH YA and Season 11 of Biggest Loser starts tonight!

HERB CRUSTED GRILLED TURKEY BREAST

1 - 4 1/2 lb turkey breast, skin off, trimmed of any excess fat

6-7 pieces butcher twine cut into 14 inch strips

2 tablespoons extra virgin olive oil

1 onion, cut into large pieces

2 celery stalks, cut into large pieces

1 carrot, cut into large pieces

1 head of garlic cut in half

6 sprigs fresh thyme

1/2 cup Dijon Mustard

1/2 cup finely chopped parsley

1/2 cup finely chopped chives

Preheat the oven to 350°F.

Arrange the onion, celery, carrot, garlic and thyme in a single layer in a roasting pan and set aside.

Lay 6 strands of kitchen twine horizontally across a large rimmed baking sheet spaced evenly apart, Place the turkey breast atop the twine, perpendicular to the twine.

Starting with the center twine and working toward the outer twines, tie the twine as tight as possible around the turkey ensuring it is uniform in width. to ensure even cooking.

Place a large, nonstick sauté pan over high heat and add 2 tablespoons oil.

When oil is hot, add turkey and brown well on all sides.

Remove the pan from the heat and transfer the turkey breast to the roasting tray, on top of the bed of vegetables.

Roast in oven for 45 minutes, and then check temp after every 15 minutes, until an instant-read meat thermometer inserted into the thickest part of the turkey reads 165°F.

Remove from oven, let sit approx 20 minutes to allow juices to redistribute.

After resting, coat turkey with thin layer of mustard and generously sprinkle with fresh chopped herbs.

Ham and Swiss Stuffed Chicken

LEFTOVERS EVERYWHERE!!!!  Oh my goodness, there are leftovers, EVERYWHERE!  Don't heat it up in the microwave, use this great dinner recipe to for leftover ham!  ENJOY!

HAM AND SWISS STUFFED CHICKEN

4 boneless skinless chicken breasts

4 slices Swiss cheese

4 slices cooked ham

1/2 teaspoon seasoned salt

1/4 teaspoon pepper

1/2 cup honey mustard dressing

Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper.

Place cheese slice and ham slice on center of each chicken breast; roll up. Secure by placing seam side down in a 13x9 lightly greased pan.  Sprinkle with seasoned salt and pepper.

Reserve 1/4 cup of the dressing for later.  Brush with 1/4 cup of the dressing and then cover and cook in oven at 350 degrees for 30-35 minutes or until center of chicken is no longer pink.  Serve chicken rolls with warmed reserved dressing.

Sweet and Spicy Glazed Ham

In my mind, Christmas wouldn't be the same without a really good ham at the dinner table. Although I would LOVE to go and buy an official Honey Baked Ham, I really have a hard time justifying the price, but that's just me!  So, instead, this is what will be at our table this year.  Enjoy!

SWEET AND SPICY GLAZED HAM

6- to 8-lb fully cooked smoked bone-in ham

1/2 cup packed brown sugar

1/3 cup maple-flavored syrup

1/2 teaspoon ground mustard

1/8 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground cloves

Dash of ground nutmeg

Heat oven to 325°F. Line shallow roasting pan with foil. Place ham, cut side down, on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of ham and does not touch bone.

Bake uncovered about 1 hour 30 minutes or until thermometer reads 135°F to 140°F. Meanwhile, in small bowl, mix remaining ingredients. Brush over ham during last 30 minutes of baking.

Cover ham loosely with foil and let stand 10 to 15 minutes for easier carving.

Broiled Tilpia

I really hope everyone's Thanksgiving was amazing.  I truly have so much to be thankful for, I just need to rememeber it on a daily basis and not just on a holiday.

MY FAVORITE time of year is finally here!  I have some amazing holiday recipes coming your way!  But until then, this is what's for dinner tonight....

Broiled Parmesan Tilapia

1/2 cup Parmesan cheese

1/4 cup butter, softened

3 tablespoons mayonnaise

2 tablespoons fresh lemon juice

1/4 teaspoon dried basil

1/4 teaspoon ground black pepper

1/8 teaspoon onion powder

1/8 teaspoon celery salt

2 pounds tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Perfect Thanksgiving turkey..... I mean Prime Rib?!

That's right! Who serves PRIME RIB for Thanksgiving?!  My in laws.  That's who!  As I told you awhile ago, I am not a super traditionalist, BUT I do expect turkey on Thanksgiving.  So you can imagine my surprise 9 years ago at my first Thanksgiving dinner in the Elggren household and they were cooking a Prime Rib Roast, IN ADDITION to Turkey! 

Well, as I am preparing to make Thanksgiving dinner for my side of the family this year, I heard my husband on the phone asking if he could come get some prime rib from their house on Thanksgiving day!  Silly man! 

Perfect Thanksgiving Prime Rib Roast

3 teaspoons grated fresh ginger root

1/3 cup orange marmalade

4 cloves garlic, minced

3 tablespoons soy sauce

2 tablespoons brown sugar

1/4 teaspoon hot pepper sauce

1 tablespoon mustard powder

1 cup beer (the darker the better)

1 (8 pound) prime rib roast

1/4 cup olive oil

freshly ground black pepper

Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. Stir in the beer. Prick holes all over the roast with a 2 pronged fork. Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice.

Preheat oven to 400 degrees.  Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan.

Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees, and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees for medium-rare, and 170 for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.

Shepherds Pie!

4 large potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon finely chopped onion
1/4 cup shredded Cheddar cheese
salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
2 tablespoons all-purpose flour
1 tablespoon ketchup
3/4 cup beef broth
1/4 cup shredded Cheddar cheese

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.

Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees.

Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese. Bake in the preheated oven for 20 minutes, or until golden brown. (recipe and picture from here.)

Mongolian Beef- Easy and tastes just like PF Changs

1 lb of flank steak or cube steak, thinly sliced crosswise

1/4 cup of cornstarch

3 teaspoons of canola oil

1/2 teaspoon grated ginger (about 1/2 inch piece)

1 tablespoon minced garlic (about 2 -3 large cloves)

1/2 cup water

1/2 cup low sodium soy sauce

1/2 cup brown sugar

1/2 teaspoon red pepper flakes

3 large green onions, sliced

For the meat, make sure the steak slices are dry by patting them with a paper towel. Slice them into strips, then add the cornstarch to the beef. Place the slices in a strainer and shake off excess corn starch.

Begin to cook the rice while you prepare the rest of the meal.

For the sauce, heat half of the oil in a large wok or pan at medium-high heat and add the garlic and the ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later.

Place the meat in the same pan and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok/pan and let it cook along with the meat.

You can cook down the sauce to reduce it to thicken or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy. (recipe from here and picture from here.)

Stovetop Mac and Cheese

3 tablespoons unsalted butter
1/3 cup all-purpose flour
Coarse salt
4 cups whole milk
1/8 teaspoon cayenne pepper
3/4 pound small shell pasta or elbow macaroni
4 cups coarsely grated sharp yellow cheddar (3/4 pound)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce

In a medium saucepan, melt butter over medium. Add flour and 1/2 teaspoon salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.

Whisking constantly, pour in 2 cups milk; add 2 more cups milk and cayenne and whisk until smooth. Cook mixture, stirring constantly along bottom of pan, until boiling, 6 to 7 minutes. Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a small amount is rubbed between two fingers, about 10 minutes.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente; drain thoroughly and return to pot. Remove sauce from heat and let cool 10 minutes. Quickly whisk in cheese, mustard, and Worcestershire. Pour cheese sauce over pasta and stir to coat.

(picture from Martha Stewart everyday food)

Parmesan Crusted Chicken and Red Potatoes

6 boneless chicken breats
1 bottle Italian Salad dressing
1 cup of herb seasoned bread crumbs
1/2 cup grated Parmesan Cheese
1/8 tsp. paprika
1/2 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper
2 eggs beaten

Marinate chicken in Italian dressing for 5 hours. Mix together the next 6 ingredients. Dip chicken pieces in beaten eggs adn roll in crumb mixture. Place in a 9x13 inch baking dish and bake for 45 minutes at 350.

Red Potatoes
8-9 red potatoes, cubed
2-3 TBS. melted butter
1/3 cup brown sugar
1 dash garlic powder
2-3 shakes of tabasco sauce
2-3 T. cooking oil
Combine all wet ingredients in 9x13 pan. Add potatos and coat. Bake at 350 for one hour, stirring twice.