Baked Spaghetti (Squash)

1 spaghetti squah
16oz cottage cheese
1 egg
Italian seasoning
Prepared meaty spaghetti sauce
Parmesan cheese

Bake one spaghetti squash whole at 375 for 45 minutes. Cool slightly, cut in half. Scoop put seeds and remove flesh. Chop it up slightly. Place in bottom of square baking dish. Season with salt and pepper.

Combine cottage cheese, egg, Italian seasoning and layer on top of squash.

Layer meat sauce on top and generously sprinkle Parmesan.

Bake at 350 for and hour. It will be a little watery on the edges. Just scoop it out and discard. Serve with salad and garlicky flax crackers.

Super Easy Inside Out Chicken Cordon Bleu

1 package (8 pieces) breaded chicken cutlets (I used frozen Perdue ones)
8oz. deli ham sliced and cut into thin strips
8oz. swiss cheese, shredded
1 bunch Green onion, chopped
Honey mustard

Cook chicken cutlets according to package directions. Once chicken is done, sprinkle ham evenly over cutlets, cover with cheese. Bake for another 10 minutes or until cheese is melted and bubbly. Serve sprinkled with green onion and honey mustard on the side.

Queso Dip

1 large onion, chopped fairly small
3 garlic cloves, minced
1 tsp olive oil
1 tsp salt

1/2 tsp cumin

1/2 tsp chili powder

1/4 cup water
1 1/2 cups milk (any kind should work, I used evaporated)
3 tbsp cornstarch
1 3/4 cup shredded cheddar cheese
1 2/3 cup salsa
3/4 cup plain yogurt

Saute onion, garlic, olive oil, salt, cumin, & chili powder together in a sauce pan for 5 minutes on medium heat. Add water and cook for 2 minutes. Add 1 cup milk and bring to a simmer. Mix remaining milk and 3 tbsp corn starch in a small bowl until completely combined. Add mixture to pan and stir until thickened and smooth. Add cheese and stir until it's melted into mixture. Turn heat to low. Add salsa, and yogurt. Cook until warmed through.

Serve warm with tortillas, chips, veggies, etc.

Makes about 5 cups. Freezes well for up to 3 months.

Spinach Fondue

1/3 cup milk
1/2 cup chardonnay
5 cups shredded mild cheddar or colby jack cheese
2 8oz. packages cream cheese
1 box chopped spinach, thawed & drained
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper
2 teaspoon garlic powder
1/2 teaspoon black pepper

In a saucepan over medium heat, slowly warm up all ingredients. Stir (or whisk if necessary) until the sauce is smooth and coats the back of the spoon. Takes about 10-20 minutes. The slower you warm it up, the better chance you have to avoid any graininess.

Serve with bread cubes, veggies, apple slices, meatballs, etc.

Serves 6 meal portions or 12 appetizers portions.

Brown Rice Quiche

Makes 2- one to eat for dinner, and one to freeze

1 1/3 cup brown rice
1 large onion, chopped
2 2/3 cup water
8 eggs
1 cup shredded cheese, and kind
1lb bag frozen peas
1/2 cup sour cream
3/4 cup plain yogurt
1 tsp dried basil
salt & pepper
1/4 cup plain bread crumbs, plus some for the top

In a medium size pot, add rice, onion, & water. Bring to a boil, then reduce heat to low. Cook for 45 minutes or until the rice has absorbed all the water.

Preheat oven to 375 degrees.

In a mixing bowl, add all the other ingredients. Stir to combine. Then, fold in the rice & onion mixture.

Grease 2 9" pie plates. Pour half of the mixture into each plate. Top with bread crumbs.

To freeze- Wrap uncooked quiche in plastic wrap and foil. Write directions on the foil (Thaw & Bake at 375 degrees for about an hour), and freeze up to 2 months.

To cook- Bake for about an hour. You'll know it's ready when it's browned, slightly puffed up, and "springy" to the touch.

Serve with a big salad.

Buffalo Mac & Cheese

3 cups milk
3 cups whole grain pasta
1 heaping cup shredded cheddar cheese
1/4 cup parmesan cheese
1/4 cup plain yogurt
1 small red pepper, chopped
1 small green pepper, chopped
1 1/2 cups cooked chicken
4 tablespoons Frank's hot sauce (use more or less)
1 tablespoon butter (optional)
Blue cheese crumbles (optional)
Bring milk, pasta, and red pepper to a simmer on medium/medium low heat. Stirring often, cook pasta in milk until al dente- about 10-15 minutes. Keep the heat low because you don't want to scorch the milk or cause it foam and boil over.


In a separate bowl, combine chicken, hot sauce and butter (optional). 
Remove pan from heat, stir in cheeses and yogurt. Return to warm burner and combine. Fold in chicken mixture and green pepper. 

Top with blue cheese crumbles if you'd like. Serve immediately. 

Serves 4 generous dinner portions.

Super Easy Homemade Mac & Cheese

3 cups milk
3 cups whole grain pasta
1 heaping cup shredded cheddar cheese
1/4 cup parmesan cheese
1/4 cup plain yogurt
salt to taste

Bring milk and pasta to a simmer on medium/medium low heat. Stirring often, cook pasta in milk until al dente- about 10-15 minutes. Keep the heat low because you don't want to scorch the milk or cause it foam and boil over.

Remove from heat, stir in cheeses and yogurt. Return to warm burner to melt everything if necessary.

Serve immediately. Add something yummy like peas, diced chicken, peppers, etc. to give it a little something extra. (Pictured with red & green peppers)

Make it into Alfredo by omitting the cheddar and doubling the parmesan. Grind black pepper onto it before serving. I like adding steamed broccoli to it, too.

You can also turn it into this with a few extra ingredients.

Serves 3 generous dinner portions or 6 as a side dish.

Cheesy Potato Soup

1 large softball size onion, chopped
6 stalks celery including the leaves, chopped
3 tablespoons butter
Salt
Pepper
1 tablespoon parsley flakes
1 tsp garlic powder
5 cups chicken or vegetable stock
2 cans evaporated milk, regular or low fat will do
1 bag frozen hashbrowns, thawed
5+ cups lowfat or skim milk
3 cups finely shredded cheddar cheese
3/4 cup sour cream

In a large soup pot, saute onion and celery in butter on medium heat. Add salt, pepper, parsley, & garlic powder. Cook until the onions are translucent.

Add the stock and evaporated milk to the pot. Bring to a simmer. Then, add the hashbrowns. Simmer for 10-15 minutes so you cook the potatoes.

Turn heat to low. Cream soups need delicate heat or they will scorch on the bottom of the pot. Add the milk and cheese to the pot. Using a stick blender, blend the soup until the cheese has incorporated, and the soup is smooth. Add more milk if you'd like it thinner.

SImmer on low for 10 more minutes. Taste for seasoning. Add if necessary.

Stir in sour cream.

To serve, let cool in bowl for a few minutes. Cream soups seem extra hot when they come out of the pot! Top with green onions or bacon bits.

This soup can be made ahead. It will thicken, so add milk or stock if you need to thin it out.

Serves 12. Refrigerated leftovers reheat well on stovetop.

*I haven't tried freezing this, but I wouldn't recommend it. There's too much dairy in it, and I think it could separate or loose the proper texture upon freezing/thawing/reheating.

Pea & Chive Pesto

1 lb frozen peas, thawed
1 cup chopped chives
3 cloves garlic
1/2 tsp salt
1 tsp pepper
1/2 cup parmesan cheese, grated
1/2 cup lemon juice
1/2 cup olive oil

Puree all ingredients but olive oil in food processor until generally combined. Stream in olive oil. Puree until smooth.

Serve on pasta, rice, or on Barley Tomato Risotto.

Freeze leftovers. Keeps really well.

You can also substitute other herbs like basil or parsley instead of chives.

Zucchini Cheese Biscuits

These biscuits are light and delicious!

Makes about 15

3/4 cup shredded zucchini, with excess moisture squeezed from it-(so start with about 1 cup, you'll end up with 3/4)
1/4 cup butter, cubed
1/4 cup plain yogurt
1 tsp salt
1/2 tsp black pepper
2 1/2 cups white whole wheat flour
1 tbsp baking powder
1 cup milk, I used almond milk
1/4 cup grated parmesan cheese
1/2 cup shredded cheese, any kind

Preheat oven to 450 degrees.

Add zucchini, butter and yogurt to mixer bowl. Cream for about 20 seconds. Stop mixer and add the flour, salt, & baking powder. Combine until the mixture is coarsely combined-like wet sand. Add milk and cheese. Mix just until everything is combined.

Scoop out 2 tbsp. per biscuit onto a parchment lined  baking sheet or onto a stoneware pan. Sprinkle each biscuit with some garlic powder or minced garlic and more black pepper.

Bake for 10-12 minutes or until they are golden brown on the edges and springy to the touch.

Rice & Bean Bake

This makes a really flavorful rice & beans dish. I like it a lot better than making a batch on the stove top, and it's a bonus that you just dump it all in the pan and it comes out beautiful! Easy and delicious!

1 1/2 cups raw brown rice
3 1/3 cups cooked black beans (or 2 15oz. cans, drained)
1 can diced tomatoes with chilies
1/2 cup salsa
1 medium onion, finely chopped
3 cloves garlic, minced
1/2 tsp. red pepper flakes (optional)
2 1/2 cups stock, heated to boiling in a saucepan
1 cup shredded cheese

Preheat oven to 350 degrees.

Mix rice, beans, tomatoes, salsa, onion, garlic, & pepper flakes in a large bowl. Add hot stock and stir. Add the shredded cheese.

Pour mixture into a greased 13x9 baking pan. Cover tightly with foil. Bake for approximately 70 minutes or until rice is cooked through.

*sometimes I crank the temperature up to 400 to make things cook a little faster, and sometimes it takes up to 90 minutes…it just depends on the day.

Serve with salsa & sour cream.

Sausage Balls

A quick grab & go breakfast or a great appetizer.

2 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
8oz. mild cheddar cheese (crumbles or shredded)
8oz. sharp cheddar cheese (crumbles or shredded)
1 lb. pkg. ground sausage (Like Jimmy Dean- any flavor)

Combine all ingredients. Knead with your hands to incorporate everything. The mixture is very dry. It should take about 5 minutes to mix it all together.

Form into small meatballs (about 1 1/2 inches) and place 2 cookie sheets lined with foil & sprayed with cooking spray OR lined with parchment paper.

Bake at 375 degrees for about 15 minutes or until golden brown. Let cool for about a minute and then set paper towels to absorb extra oil while they cool.

Makes around 48+ balls.

Slow Cooker Mac & Cheese

A leaner and quick-to-prep version of a classic comfort food.

1 lb whole wheat pasta, any small shape, I used spirals

1 can evaporated milk

1 1/2 cups skim or plain soy milk

1 cup water

1 egg

2 egg whites (eggs are for binding the custard, you could probably use egg replacer)

3 cups shredded cheese, any flavors you like
1 tablespoon butter, for just a bit more flavor
1 lb broccoli pieces, I used frozen, but you could use fresh too
pepper to taste
1/2 cup parmesan cheese
1/2 cup bread crumbs

Boil pasta for 5 minutes, drain. Spray a 5qt. or larger slow cooker with cooking spray. Turn on high to warm it up while you mix. Whisk milk, water, & eggs in the cooker. Add butter, cheese, pepper, broccoli and stir to combine. Fold in par-cooked pasta. Smooth out the top & sprinkle with bread crumbs and parmesan.
Cook on high for 30 minutes.
Reduce to low and cook for 2-2 1/2 hours.
Keep warm for 30 minutes if you need to.
Serve hot. Store individual servings and freeze the leftovers for quick meals.

12 generous servings, approximately 350 calories per serving

Taco Pizza

Here's a quick and easy dinner. 


Dough

• 1 (.25 ounce) package active dry yeast
• 1 teaspoon honey/raw sugar
• 1 cup warm water (110 degrees F/45 degrees C)
• 1 1/2 cups AP flour
• 1 cup whole wheat flour
• 1 tablespoon olive oil
• 1 teaspoon salt

Add the water, yeast, & honey/sugar into your mixer bowl. Combine. Add the olive oil. Turn mixer on medium speed. Add the salt to your flour. Gradually add flour/salt mixture to mixer bowl. Combine everything until the dough comes away from the sides of the mixer bowl. Work quickly, and don't be afraid to really turn the mixer up. The whole process should only take about a minute. 

Let the dough rest in the bowl while you prep your other ingredients. 

Ok, now for the Taco Pizza

You'll need:

Dough

1 cup Salsa

2 tsp-1 tbsp taco seasoning 

1 can (1 2/3 cups)Black Beans

1/2 cup frozen corn

1 cup Shredded Cheese

Roll out your dough and place it on a pizza pan or large cookie sheet (it's ok to make a rectangular pizza…I won't tell!) dusted with a little cornmeal. 

Spread the dough with some salsa.Dust it with some taco seasoning. Sprinkle on the beans, corn, & cheese. 

Bake at 550 degrees for about 8 minutes. 

Top with sliced green onions, chopped lettuce, and chopped tomatoes. 

Serve with salsa, guacamole, & sour cream. 

Green Bean & Cheesy Potato Casserole (Healthy Version)

I created this so we could have a taste of two of our favorite dishes (green bean casserole & cheesy potatoes) without the high fat & calorie guilt from eating them!

1lb bag frozen green bean pieces
1/2 bag frozen Southern Style Hashbrowns

1 1/2 cups stock (veggie or chicken)
1 1/2 cups low fat milk
1/2 cup flour
1 Tbsp Mrs. Dash Garlic & Herb Seasoning
1 tsp. seasoned salt
2 Tbsp. minced onion
1 cup shredded cheddar cheese

Preheat oven to 400 degrees.

Add green beans and potatoes to a 9x9" baking dish (I use this).

In a cold saucepan, combine the stock and milk. Sprinkle in flour and whisk until smooth. Place saucepan on medium-high burner. Add seasonings. Bring to a boil, whisking until the sauce thickens. Remove from heat and add cheese. Stir to combine.

Pour sauce over potatoes and beans in baking dish. Stir to incorporate the sauce.

Bake for approximately 45 minutes or until it's bubbly and golden brown.

Serve hot as a delicious comfort food side-dish.

Smoky Feta Chicken Burgers

These are so yummy! I love re-purposing ingredients, and using the Pampered Chef dipping seasoning gives these burgers a real depth of flavor. These are also low-fat & low-calorie.

1lb. ground chicken
Drizzle of EVOO
1/2 cup crumbled feta
1 Tbsp. Pamper Chef Spinach & Red Pepper Oil Dipping Seasoning
1 tsp. garlic powder
Salt & Pepper to taste
3 tsp. worcestershire sauce
3 green onions (scallions), sliced thin

Combine all ingredients by gently mixing with hands. Divide into 4 equal portions and form patties.

Heat skillet to medium-high with a little EVOO in the pan. Cook burgers approximately 6 minutes on each side or until internal temp is around 160 degrees. Flip them only once so you get a nice caramelization on each side.  The residual cooking should bring the temp up to 165 degrees which means they are cooked through (essential when cooking poultry).

Serve on a whole wheat bun dressed with caesar dressing & a handful of spring mix salad.

Potato Asparagus Tart & Freezer Cooking Day Results

I've accomplished a lot today, due to careful planning. I map out my cooking days the day before. I usually break it down step by step so I am efficient- combining like tasks (like chopping all of the onions I need for every recipe all at one time), starting the longest recipes first, etc. I was able to get all of this done in about 6 hours today. I took a few breaks and took my time. 


10 cups pancake mix
2 jars of fresh salsa

8 lunches of broccoli & brown rice

8 lunches of potato asparagus tart

30 cups poultry stock

3 dinners light turkey tetrazzini

3 dinners turkey & brown rice casserole

2 pans whole grain cinnamon rolls

3 dinners (1 1/2 lbs) parmesan chicken nuggets

1 lb sliced roast turkey for sandwiches

dozen hamburger buns

one jar of ranch dressing

one jar of italian dressing

one jar of french dressing

………………….

Now, for a new recipe- Potato Asparagus Tart

I've made this tart once before. It was delicious. I had stocked up on fresh asparagus in the springtime, so I was able to use it right out of the freezer today. This makes for a nice warm lunch, nice for fall even though it's got spring flavors. 

For tart:

10 stalks of asparagus
1 large potato, sliced
1/2 cup cheddar cheese, shredded
5 eggs
1 cup milk
sea salt & freshly ground pepper

crust

For crust:
1 cup ap flour

1 cup whole wheat flour

1/2 cup butter

pinch of salt

ice cold water

Combine flour, salt, and butter with a pastry blender until you get something that looks like wet sand. Add a little cold water at a time until the dough holds together on it's own. Start out stirring the water in, then move to gently kneading it. 

OR

I use my food processor for this- pulse flour and butter, scrape sides, and pulse again until you get the wet sand-ish looking crumbles. Add ice cold water in a stream while the processor is running. Takes about 30 seconds to form into a bunch of crumbles and a slightly sticky ball of dough. 

Remove dough and pat it together to form a ball. Use a little flour if it's sticky, but not too much because it toughens the dough.

Grease a 13x9 baking pan. Pat crust into bottom of pan and up the sides about an inch. 

Clean asparagus & chop into 1 inch pieces.

Slice potatoes and add to a pot of cool water. Bring to a boil and cook until just tender. Drain & cool. 

On top of tart crust, add a single layer of potato slices and sprinkle with grated cheese. 

Season with salt & pepper. 

Combine eggs and milk in a bowl and pour over the potatoes/cheese layer. Sprinkle asparagus spears equally across the tart. 

Bake at (375°F) in the preheated oven for about 50 minutes or until the egg mixture is slightly brown and throughly set. 

Serve warm with soup or a salad.