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!