Cajun Shrimp and Sausage Veg Skillet

 Ingredients:

1 lb large shrimp peeled and deveined

14 oz pork or chicken sausage, sliced

2 zucchini, sliced

2 yellow squash, sliced

1 bunch aspraagus, chopped into bite size pieces

2 red bell peppers

1 onion

salt and pepper

2 Tbsp olive oil

2 Tbsp cajun seasoning

Directions:

In a large bowl combine all ingredients and toss until coated

Heat large skillet on med-high

Add all ingredients and cook 5-7 minutes until shrimp is pink and veggies are tender

Butternut Squash Hot Pot

olive oil
1 large onion
salt
2 tsp red curry paste
1 tsp cumin
1 tsp coriander
1 large butternut squash, peeled and cut into 1 1/4 inch chunks
2 x 15oz coconut milk
1 cup chicken broth
3 tbsp soy sauce
1 can white beans
1 bunch cilantro

In large wide pan saute onion in oil over medium heat until softtened
add cumin and coriander

Raise heat to medium-high. Add squash. Stir for 1 minute.
Add coconut milk, chicken broth, and soy sauce
simmer about 20 minutes or until squash  is tender

Add beans. Simmer partly covered for 10 minutes
salt and pepper to taste
add curry paste
serve with cilantro

Green Beans with Goat Cheese, Tomatoes, and Almonds

1/2 cup sliced almonds

2 pounds haricots verts (tiny green beans), trimmed

3 tablespoons sherry vinegar*

2 tablespoons fresh lemon juice

3/4 teaspoon salt

1/2 teaspoon pepper

1/3 cup olive oil

1 pint cherry tomatoes, halved

2 shallots, thinly sliced

2 garlic cloves, minced

1/2 (4-oz.) goat cheese log, crumbled

1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant, stirring halfway through.

2. Cook green beans in boiling salted water to cover 6 to 8 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.

3. Whisk together vinegar and next 3 ingredients in a large bowl; add olive oil in a slow, steady stream, whisking constantly until blended and smooth. Add cherry tomatoes, shallots, garlic, and green beans; toss to coat.

4. Top green bean mixture with crumbled goat cheese and toasted almonds.

*White wine vinegar may be substituted.

Broccoli Salad

1 head of broccoli, chopped
8 slices of bacon, cooked and crumbled
1/2 cup chopped red onions
1/2 cup raisins
8 oz sharp cheddar, chopped into small cubes
1 cup mayonnaise
2 tsp white vinegar
1 tbsp sugar
1/2 cup halved cherry tomoatoes

mix together and chill in fridge

Sesame Tofu Dressing

1 12oz or 16oz package soft tofu
1 cup hot pepper  rice vinegar
2 cloves garlic
1 bunch chopped cilantro
3 tbs honey
2 tsp sesame oil
2 tsp soy saucce
1/2 tsp hot chili flakes

puree in blender

Mango Salad Dressing

2 mangoes
1/2 c water
1tsp red wine vinegar
2 tsp  rice vinegar
1/4 tsp salt
1/2 tsp onion powder
1/2 tsp basil
1 tsp cayenne

puree in blender

Brown Sugar Bourbon Chicken

4 boneless, skinless chicken breast halves
1 tsp ground ginger
1/2 C soy sauce
2 T onion powder
1/2 C brown sugar
1/3 C bourbon
1/2 tsp garlic powder

Place chicken in baking dish
In a small bowl combine all other ingredients. Pour over chicken.
Let marinate a minimum of 2 hours to overnight.
Bake at 350 in marinade for 30 minutes or until chicken is cooked through

Mongolian Meatballs

Meatballs:

1.5 lbs of ground turkey

1/4 of ground oatmeal 

8 oz can diced water chestnuts

2 eggs

1 cup finely chopped onion or scallion

2 tsp crushed garlic

1 tsp ground ginger

1 tbl soy sauce

Sauce:

1 can plain tomato sauce

2 tbs hot Chinese mustard

2 tbs soy sauce

3 tbs brown sugar

combine all the meatball ingredients. roll into 1 inch meatballs on a baking pan

cook at 350 for 23 minutes

combine all the sauce ingredients. pour over meatballs

Buffalo Chicken Casserole

• 12 ounces cooked whole-wheat elbow noodles
• 3 medium carrots, sliced
• 3 medium stalks celery, sliced
• 1 large onion, chopped
• 1 tablespoon minced garlic
• 2 pounds boneless, skinless chicken breast, trimmed and cut into 1-inch cubes
• 1 can Cream of Celery soup
• 1 cup low-fat milk
• 1/8 teaspoon salt
• 5-10 tablespoons favorite hot sauce
• 3/4 cup crumbled blue cheese (about 4 ounces)

Spread the noodles in a 9-by-13-inch (or similar 3-quart) baking dish. Stir everything but blue cheese together.  Sprinkle with blue cheese.

Bake the casserole until it is bubbling, about 30 minutes.

Sloppy Joe Stuffed Peppers

1 pound ground turkey
1 ounce onion, chopped, about 2 tablespoons
1 stalk celery, chopped
1 clove garlic, minced
1/2 cup tomato sauce
1 1/2 teaspoons white vinegar
1 1/2 Tablespoon Worcestershire sauce
1/2 teaspoon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
8 ounces cheddar cheese, shredded
3 green peppers, halved lengthwise

Brown the ground beef, onion, celery and garlic; drain the fat. Stir in all of the remaining ingredients except the cheese and green peppers. Simmer 10 minutes. Meanwhile, parboil the peppers in a little boiling water 3 minutes; drain. Place the peppers in a baking dish. Stir half of the cheese into the hamburger mixture; fill the peppers with the meat. Top with the remaining cheese. Bake at 350º 15-20 minutes until hot and bubbly and the peppers are tender.

Grilled Asparagus

1 bunch asparagus
olive oil
salt
pepper

cost asparagus with olive oil
sprinkle with salt and pepper
grill over medium heat for 2 to 3 minutes

Mexican Lasagna

1/2 T olive oiul
1 onion, chopped
2 cloves garlic, minced
1 green pepper
1 tsp ground cumin
1T chili powder
1 C corn (fresh or frozen)
1 16oz can pinto or kidney beans, drained
1 C tomato sauce
1 C cottage cheese
1 C cheddar cheese
corn tortillas

In large skillet, heat oil over medium heat. Cook onion, garlic, and pepper. Stir in spices and saute 1 minute.
Remove from heat. Mix in corn, beans and tomato sauce.
Place 3 tortillas on the bottom of a 2 quart casserole dish.
Spoon half of corn mixture then 1/2 C cottage cheese, then sprinkle on 1/2 C cheddar cheese
Repeat layers. Microwave on high until heated and cheese melts. about 5 to 10 minutes. Let stand 5 minutes

Thai Green Curry Lentils

   1 cup red lentils
    2 cups vegetable broth
    olive oil, as needed
    salt and pepper, to taste
    1 medium onion, finely chopped
    2 cloves garlic, finely chopped
    1 red, orange or yellow bell pepper, finely chopped
    1 large zucchini, chopped into bite sized pieces
    1 (14 ounce) can coconut milk 
    1 tablespoon green curry paste 
    1 small (thumbnail sized) piece fresh ginger, peeled and finely grated 
    1 bunch Swiss chard, stems removed, coarsely chopped


1. In a stock pot, combine vegetable broth and lentils with a splash of olive oil and a pinch of salt and pepper. Bring to a boil, reduce heat, cover and simmer until liquid is absorbed, about 15 minutes. Check the lentils frequently so they don't burn.


2. While the lentils cook, add olive oil to a large skillet with deep sides and saute onions and garlic until just translucent. Add bell pepper and saute until soft. Add zucchini and saute for 1 minute.


3. At this point, the lentils should be finished cooking. Add coconut milk, green curry paste, grated ginger, and lentils to the skillet, stirring gently to incorporate vegetables and liquid. Bring mixture to a boil, reduce heat, cover and simmer for 2 minutes.


4. Add Swiss chard to liquid and simmer 1 minute. Remove from heat, season with salt and pepper to taste. Enjoy!


The finished product should be a thick stew-like consistency; you can eat it with a spoon by itself or serve it over rice!

Quinoa and Black Beans

1 tsp olive oil
1 onion, chopped
3 cloves garlic, chopped
3/4 cup uncooked quinoa
1 1/2 cups veg broth
1 tsp cumin
1/4 tsp cayenne pepper
1 cup frozen corn kernels
2 x 15oz cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Heat oil in a medium saucepan over medium heat. Saute onion and garlic until slightly browned
Mix in quinoa and veg broth. Add cumin and cayenne pepper. Bring to a boil. Cover. Reduce heat and simmer for 20 minutes
Stir in frozen corn and simmer for another 5 minutes. Mix in black beans and cilantro

Jeff and Evan's accidentally awesome smoothy

1 banana
1 c grapes
2 peaches
handful of baby carrots
pint of strawberries
1 roma tomato
handful of Mache (or spinach)
1 c orange juice

Baked Spaghetti Squash

1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1/4 cup finely minced parsley (or basil)
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese

1. Preheat oven to 375F. Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.

2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.

3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes.

Feta-Spinach Salmon Roast

3 oz. cream cheese, softened
3/4 cup crumbled feta
2 scallions, thinly sliced including part of the green
1/2 cup fresh spinach, chopped
2 skinless salmon fillets of roughly equal size and shape, totaling 3/4 pound

preheat oven to 350
combine the cream cheese and feta. Add the scallions and spinach. Mix well.
Spread the mixture evenly over one salmon fillet. Top with second salmon fillet. Brush both sides with olive oil.
Place it on a shallow baking pan and bake for 20 minutes.

Shepherd's Pie

1 lb ground beef
1 med onion, chopped
1 12oz bag frozen vegetables
2 C diced tomatoes with Italian herbs
1 12oz jar beef gravy

1 3/4 C water
2 Tbsp butter
1/4 tsp garlic powder
1/2 C milk
2 1/4 C Betty Crocker Potato Buds mashed potatoes
1/4 C Parmesan cheese
1 egg

Heat oven to 375
Spray large skillet with cooking spray. Cook beef and onion over med heat until beef is completely cooked.
Add frozen veggies, tomatoes, and gravy. Heat to boiling. Reduce heat to med-low, cover, and cook 10 more minutes.
In 2 quart saucepan, heat water, butter, and garlic powder to boiling. Remove from heat. Add milk. Stir in potatoes and parm cheese. Add egg and blend well.
Pour beef mixture in to 2 quart glass baking dish. Spoon mashed potatoes over beef.
Bake 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.

Sausage skillet dinner

3/4 lb smoked sausage cut into bite size pieces
2 Tbsp butter
2 C red potato wedges
1 med onion cut into wedges
1 med apple cut into wedges
1/4 C cider vinegar
3 Tbsp sugar
1 tsp caraway seeds
2 Tbsp minced fresh parsley

In a large skillet, saute potatoes in butter for 3 minutes. Add sausage and saute for another 2 minutes. Add onion and onion. Saute for 4 minutes or until apple is tender and potatoes are golden brown. Stir in vinegar, sugar and caraway seeds.
Bring to a boil. Reduce heat. Simmer for 2-3 minutes. Sprinkle with parsley.

Phlippine Fried Bananas

2 bananas
4 Tbs unsalted butter
4 tsp lime juice
2 Tbs honey
2-4 dollops of whipped cream (optional)

cut each banana in half lengthwise and then cut each piece in half crossways.

Melt butter over medium heat in pan. As soon as it has melted, turn the heat to high and put in the banana pieces. Fry quickly on both sides 1-2 minutes. Pieces should be lightly browned.

Remove with slotted spoon. Spoon lime juice over top then the honey.
Put dollop of cream over each.