Olive Garden's Zuppa Toscana Soup

5 1/2 c water
5 tsp chicken bouillon powder or granules or 5 bouillon cubes
1/2 c heavy cream
5 medium potatoes
1 medium onion
1 bunch chopped kale
1/2 lb mild Italian sausage
1/2 tsp crushed red pepper flakes

Cook sausage; add a little water, cover and cook over medium-low heat. Brown on each side, adding a little water to pan as needed. Cook to 180 degrees, or no longer pink inside. Peel and dice potatoes. Rinse and chop kale into bite-sized pieces; removing and discarding ends. Finely dice onions. Once sausage is cooked, remove from pan and add onions. Cook for several minutes and then add water and broth powder. Add whipping cream and potatoes. Cut sausage in half lengthwise, then chop into bite-sized pieces. Add to pot. Add kale. Cook for a few minutes. Add red pepper flakes. Simmer until potatoes and kale are tender.

Meatballs with Creamy Tomato-Basil Sauce

1lb. ground beef

1 pkg. (6 oz.) STOVE TOP Stuffing Mix

1 cup water

2 eggs

Make It

HEAT oven to 400ºF.

LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.

PLACE 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF).

COMBINE half the meatballs with Tomato-Basil Cream Sauce

Tomato-Basil Cream Sauce

Mix 1 jar (14 oz.) spaghetti sauce, 2 oz. cubed PHILADELPHIA Cream Cheese and 2 Tbsp. chopped fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup KRAFT Grated Parmesan Cheese before serving. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

Tinfoil dinner

1/2 lb ground hamburger
1 package dry Lipton onion soup mix
2 carrots(grated)
1/2 onion (chopped)
1 medium potato(grated)
1 yellow pepper(chopped)
salt and pepper


preheat oven to 400 degrees and place a cookie sheet in to heat up
mix Lipton onion soup mix into raw hamburger
take two long pieces of tinfoil and make and x
spray with cooking spray
place meat down first and add toppings.
sprinkle salt and pepper for more taste
take one piece tinfoil and fold it together and wrap again with the other piece, making sure nothing with leak.
repeat steps to make the second one
place on hot cookie sheet and cook for 35-40 minutes

Shepard's Pie

1/4 lb ground hamburger
1 can diced tomatoes and green chilies
1 1/2 cup frozen peas
4 large potatoes
1/2 cub butter
1 cup cheddar cheese
salt and pepper

brown the meat until no longer pink. drain. add diced tomatoes and peas. meanwhile, peal and chopped potatoes and bring a medium sauce pan full of water to a boil. cook potatoes until they are tender with a fork. mash potatoes in a mixer with butter and add salt and pepper for taste. in a 9x9 casserole dish cover the bottom with meat mixture and top with mashed potatoes. sprinkle with cheese on top.
bake for 25 minutes until bubbling and cheese is completely melted.

Chicken and wildrice casserole

ingredients:
2 6-oz. pkgs. quick-cooking long-grain & wild rice with seasoning packets {rice-a-roni, uncle ben's, etc}
4 boneless, skinless chicken breasts, cut into 1" cubes
1 can cream of mushroom soup
1 1/3 cup frozen mixed vegetables, thawed
3 cups water

directions:
gently stir together all ingredients. spread into an ungreased 9x13 pan. bake, uncovered, at 350 degrees until juices run clear when chicken is pierced with a fork, about 45 minutes, stirring occasionally. serves 6-8.

Pumpkin Pancakes and Apple Cider Syrup

2 cups flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon all spice
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1 1/2 cup buttermilk ( substitute with 1 1/2 cup milk and 1 1/2 tablespoons lemon juice and let it stand and thicken for ten minutes)
1 cup pumpkin puree
2 eggs
2 tablespoons canola oil
2 tablespoons vinegar

In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and then stir into pumpkin mixture just until combined. Heat your pan or griddle, using a 1/4 cup mix for each pancake. Brown on both sides and serve hot with apple cider syrup.

Apple Cider Syrup

3/4 cup sugar
1/4 cup brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups apple juice
1 tablespoon lemon juice
1/2 teaspoon vanilla
1/4 cup butter
1/2 cup Pecans
Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter and vanilla. Add pecans.

Crock Pot Honey Lime Chicken

3 chicken breast
1/3 cup honey
1/4 cup lime juice
1 teaspoon chili powder
1/2 teaspoon garlic powder
Small can green enchilada sauce
Cheddar cheese (shredded)
Tortilla shells

Cook chicken in crock pot on high for 2 hours or until cooked
Shred chicken and place back in crock pot
add: honey, lime juice, chili powder, garlic powder and 1 cup enchilada sauce
Cook on low for 1 more hour to let the flavors marry.

Sprinkle with cheddar cheese and top with more enchilada sauce
serve with rice.

Mexican Lasagna

*Serves 6-8

1 1/2 pounds lean ground beef or turkey
1 yellow onion, coarsely chopped
2 garlic cloves, finely minced
1 (6 ounce) can tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
dash of ground cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
1 ½ cup frozen corn kernels, white or yellow
1 (6 ounce) can olives, chopped
9-12 no-boil lasagna noodles (I love the Barilla brand), or boil and drain regular lasagna noodles
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 container ricotta cheese

Sour cream

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.

In a large 12-inch skillet, brown the ground beef or turkey and onion over medium heat until the meat is no longer pink. Drain the grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes.

Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer three (or four, depending on the brand of noodles you use) noodles over the sauce. Spread 1/3 of the sauce over the noodles. Dollop 1/3 of the ricotta cheese (just pinch off chunks and toss them on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers two more times until all the ingredients are used.

Cover the lasagna with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting into and serving.

Top with sour cream on each piece.

Spicy Mac and Three Cheeses with Broccoli

• 4 cups broccolini florets, chopped broccoli rabe or broccoli florets
• Salt
• 1 pound whole wheat penne, twists or elbows or brown rice pasta
• 2 tablespoons extra virgin olive oil (EVOO)
• 3 tablespoons butter
• 2 shallots, very finely chopped
• 4 cloves garlic, finely chopped
• 1 small Fresno chili pepper or red cherry pepper, seeded and very finely chopped
• 3 tablespoons flour
• 2 1/2 cups whole milk
• Pepper
• 1 1/2 cups shredded yellow sharp cheddar cheese
• 1 cup aged Gouda cheese, shredded
• 1 cup Parmigiano Reggaino cheese, freshly shredded
• A few sprigs of fresh thyme, finely chopped

Preparation

Bring a few inches of water to a boil. Salt the water and parboil the broccolini, rabe or broccoli for 4-5 minutes. Drain and cold shock, then dry on kitchen towels.

Bring a large pot of water to a boil for the pasta and undercook the pasta by about 2 minutes.

Pre-heat the oven to 425°F.

Heat a saucepot over medium heat with the EVOO and butter. Sauté the shallots, garlic and chili pepper for 2-3 minutes, then add the flour and stir for 1 minute. Whisk in the milk and season the sauce with salt and pepper; melt in the cheddar and Gouda.

Combine the pasta with the broccolini, rabe or broccoli and the sauce and transfer to a baking dish. Top with the Parmigiano Reggiano cheese, sprinkle with fresh thyme and bake until brown and bubbly.

Sweet n sticky sesame chicken

Ingredients: 10 oz. raw boneless skinless lean chicken breast, chopped into bite-sized pieces 1/8 tsp. salt 1/8 tsp. black pepper 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original) 1/4 cup whole-wheat flour, divided 1/4 cup fat-free chicken broth 1 tbsp. cornstarch 2 tbsp. sugar-free pancake syrup 2 tbsp. seasoned rice vinegar 1 tbsp. ketchup 1/2 tbsp. lite/low-sodium soy sauce 1/2 tsp. sesame oil 1/2 tsp. crushed garlic 1 tsp. sesame seeds 2 tbsp. thinly sliced scallions Optional: crushed red pepper Directions: Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside. Place chicken in a bowl, season with salt and pepper, and cover with egg substitute. Toss to coat and set aside. Place 2 tbsp. flour in another bowl. Use a fork to transfer half of the chicken to the flour bowl, allowing excess egg substitute to drain back into the egg bowl. Thoroughly coat chicken with flour, and then transfer to the baking sheet. Wipe the bowl clean, and then repeat with remaining flour and chicken. Bake chicken in the oven until fully cooked, about 10 minutes. Meanwhile, to make the sauce, combine broth with cornstarch in a small nonstick pot and stir to dissolve. Add syrup, vinegar, ketchup, soy sauce, sesame oil, and garlic. Mix well and bring to medium heat on the stove. Stirring often, cook until thick enough to coat a spoon, 2 - 3 minutes. Set aside. Place cooked chicken in a bowl, top with sauce, and toss to coat. Sprinkle with sesame seeds and scallions. If you like, add a sprinkle of red pepper flakes. Eat up! MAKES 2 SERVINGS

Pesto-Presto Chicken

3 tablespoons pine nuts
8 -10 basil leaves, about 1/2 cup
1/4 cup flat leaf parsley
1 round(50z) soft garlic herb cheese
1/2 cup parmo cheese
salt and pepper
4 pieces of chicken
tomatoes or avocados
2 tablespoons EVVO

Preheat oven to 450 degrees
In a small pan heat pine nuts in the oven so they are lightly toasted: set aside to cool
In the bowl of a food processor: combine basil, parsley, pine nuts, cheese, and 1/4 cup parmo cheese.
Season with a little salt and pepper and process until smooth.
Butterfly each piece of chicken by cutting each piece in the middle but not all the way through.
Open the two half(just like opening a book)
Pound both sides with a mallet until 1/4 inch thickness
Season both sides with salt and pepper
Divide the cheese mixture into four equal amounts
Place an equal amount of cheese on each chicken beast and fold together.
Transfer chicken to a baking dish and place three slices of tomatoes on top of each chicken breast.
Drizzle the EVOO over the entire dish and sprinkle with remaining parmo cheese.
Bake chicken until it's cooked all the way through about 30 minutes.
Optional: top with avocados

Lemon Poppy Seed Waffles with Blackberry Maple Syrup

2 cups flour
1 table spoon baking powder
2 teaspoons salt
2 tablespoons poppy seeds
1 tablespoon lemon zest
1 can club soda
1 large egg, lightly beaten
1/4 cup butter


Stir together flour, baking powder, salt, poppy seeds, and lemon zest. Whisk together club soda, egg, and butter in a small bowl, gently whisk egg mixture into poppy seed mixture. Mixture will be lumpy. Let stand 3 minutes.
Cook batter in a preheated, oiled waffle iron until golden

Blackberry Maple Syrup

1/2 cup maple syrup
1 package blackberries
1 teaspoon lemon zest
1 teaspoon lemon juice

Combine all ingredients in a medium sauce pan, heat on stove until warm.

Sloppy Lasagna

Ingredients

• 1 pounds curly edge lasagna noodles
• Salt
• 2 tablespoons extra-virgin olive oil
• 1 pounds ground beef, pork and veal mix
• 1 medium onion, finely chopped
• 1 small carrot, grated or finely chopped
• 3 to 4 cloves garlic, finely chopped or grated
• 2 fresh bay leaves
• Freshly ground black pepper
• 2 pinches ground cinnamon
• 3 tablespoons tomato paste
• 1 cup Chicken broth
  
• 1 (28-ounce) can crushed tomatoes
• A handful basil leaves, torn
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 to 2 1/2 cups milk, eyeball the amount
• Freshly grated nutmeg, to taste
• 1 1/2 cups grated Parmigiano-Reggiano
• 2 cups fresh ricotta cheese

Directions

Bring a large pot of water to a boil over medium heat. Break all of the pasta sheets into irregular, larger than single bite-sized pieces. Salt the water, then add the pasta and cook to a little shy of al dente. Drain and set aside in a large bowl.

Heat the extra-virgin olive oil in a heavy bottomed pot or large skillet over medium heat. Add the meat, press it into an even layer and brown it for 3 to 4 minutes before moving. Turn the meat and add the onions and grated carrot. Stir and cook a few minutes to soften, then add the garlic, bay leaves, salt and pepper, to taste, and the cinnamon. Cook for a couple of minutes, then stir in the tomato paste, wait for 1 minute then add the wine. Reduce for a minute more, then add the tomatoes, breaking them up as you stir. Reduce the heat to a simmer and add the basil.

While the sauce simmers, in a medium sauce pot, melt the butter over medium heat and whisk in the flour. Cook for 1 minute, then whisk in the milk and nutmeg, and season with salt, pepper, to taste. Let cook for a couple of minutes to thicken, then stir in 1/2 cup of the grated cheese and turn off the heat.

Heat a broiler.

Add the meat sauce to the bowl with the pasta and toss. Layer half of the pasta into a lasagna pan and scatter with dollops of fresh ricotta cheese. Top with remaining pasta. Pour the white sauce over the pasta and scatter the remaining 1 cup of the grated cheese over the top. Put under the broiler to brown and bubble. Remove from the broiler and serve.

Skillet Chicken with Mexican Green Rice

*Serves 4-6

4 boneless, skinless chicken breasts (1 1/2 to 2 pounds)
Salt and pepper
2 tablespoons canola oil
1 onion, finely chopped
2 poblano peppers, cored, seeded, and chopped
3 garlic cloves, finely minced
1 teaspoon ground cumin
2 (10 oz.) cans green enchilada sauce (I recommend mild for those who don’t want much heat)
1 1/2 cups long grain white rice
1 1/2 cups water
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh spinach leaves

Gently pat the chicken dry and season lightly with salt and pepper. In a large (12-inch) skillet, heat the oil over medium heat until it is rippling and hot. Brown the chicken on each side for 1-2 minutes until it is golden but not cooked all the way through. Transfer the chicken to a plate and set aside.

In the hot skillet, add the onion and poblano peppers and cook for 3-4 minutes, until the vegetables are softened, stirring occasionally. Stir in the garlic and cumin and cook for 30 seconds. Add the enchilada sauce, rice and water, stirring to combine. Bring the mixture to a boil and set the chicken breasts in the simmering rice mixture, nestling them in a bit. Cover the skillet, set the heat to low and cook for about 15-20 minutes, until the rice is tender and most of the liquid is absorbed and the chicken is cooked through, stirring every five minutes or so to ensure the rice isn’t sticking to the bottom.

Stir in the cilantro and spinach and season with salt and pepper to taste. Serve.

Autumn Minestrone Soup

*Serves 6

1 tablespoon olive oil
1 onion, diced
6 ounces turkey or regular bacon or ham, chopped
2 cloves garlic, finely minced
2 (14.5 oz.) cans diced tomatoes
2 (15 oz.) cans Great Northern beans, rinsed and drained
½ cup chopped carrots
2 celery stalks, chopped
¼ cup chopped flat-leaf fresh parsley
2 potatoes, peeled and diced (I leave the peels on with red potatoes)
1 zucchini, diced
1 teaspoon dried thyme
3 cups chicken broth
1 cup water
1 teaspoon salt
½ teaspoon pepper
½ cup to ¾ cup small pasta

Heat the oil over medium heat in a large pot until shimmering. Add the onion and bacon and sauté until the onion is translucent, stirring frequently. Add the garlic and stir, cooking for one minute. Add all the other ingredients except the pasta and simmer, stirring occasionally, partially covered for 20-30 minutes, until the vegetables are tender. Add the pasta and simmer for 10 minutes longer. Serve.

Cafe Rio Sweet Pork

The night before
3 1/2 -4 lb. Pork Roast
2Tbsp. Brown Sugar
1 - 1 1/2 tsp. Red Pepper
2 tsp. Cumin
1 tsp. Salt

Mix together and rub on pork. Put in Crock Pot on low.


The next morning
1 can Coke
1 cup Chicken Broth
2 Cloves Garlic
1 sm. Onion chopped

Combine and pour over pork. continue cooking all day.

About 1 hour before serving, shred and add 1- 1/2 cups brown sugar.

Ham and Sweet Potato Hash

3 russet potatoes, peeled and cut into 1/2-inch chunks
3 small sweet potatoes, peeled and cut into 1/2-inch chunks
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 onion, minced
1 red bell pepper, seeded and diced
1 teaspoon minced canned chipotle chiles in adobo sauce
3 tablespoons heavy cream
10 ounces thinly sliced deli ham, cut into 1/2-inch pieces
6 large eggs

In a medium microwave-safe bowl, toss the potatoes with 1 tablespoon oil, salt and pepper. Cover the bowl with plastic wrap or a tight-fitting microwave-safe lid and microwave for about 6 minutes, until the potatoes are tender but not overcooked – they’ll cook a bit more in the skillet later. Stir the potatoes halfway through cooking. Drain the potatoes of any excess liquid and set aside.

Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat until the oil is hot and rippling. Add the onion and bell pepper and cook, stirring often, until the vegetables are tender, about 4-5 minutes. Stir in the chipotle and cook for about 30 seconds.

Stir in the drained potatoes and the cream. Using the back of a spatula, pack the potatoes into the pan, pressing them into a somewhat even layer. Let the potatoes cook without stirring them for about 2 minutes so they can start to get nicely browned. Flip the potato hash mixture, one portion at a time, and lightly repack into the skillet to let the potatoes brown on the other side. Continue this flipping process every few minutes until the potatoes are nicely browned, about 8-10 minutes.

Stir in the ham and lightly repack the hash into the skillet. Using a large spoon, make 6 shallow divots about 2 inches wide in the surface of the potato mixture. Crack one egg into each indentation. Season with salt and pepper and then reduce the heat to medium-low and cover the skillet. Let the mixture cook until the eggs are set to your liking, about 5-7 minutes. Serve.

Coconut Chicken Cutlets

Ingredients

• 8 chicken cutlets, slightly pounded
• Salt and pepper
• 1 cup flour
• 2 eggs
• 1 cup breadcrumbs
• 1 cup grated unsweetened coconut
• 1 to 2 tablespoons EVOO – Extra Virgin Olive Oil, eyeball it
• 1/2 cup pineapple preserves
• 1/2 jalapeño, seeded and sliced into rings
• 1 tablespoon rice wine vinegar or soy sauce
• 1 to 2 tablespoons chicken stock
• 2 scallions, whites and greens sliced

Preparation

Preheat oven to 250˚F. Place a cooling rack over a baking sheet and place in oven.

Arrange 3 shallow dishes: Place about a cup of flour on first plate to dredge the chicken. Beat eggs with a splash of water in second dish. Combine the panko and coconut in the third dish.

Heat a thin layer of EVOO in a large skillet over medium heat. Season chicken with salt and pepper, then coat them in flour, then egg, then breadcrumb-coconut mixture. Fry in 2 batches until deep golden in color, 3-4 minutes on each side. Keep chicken crisp in warm oven and repeat with remaining chicken.

In a small skillet over medium-high heat, stir together pineapple preserves, jalapeño slices, rice wine vinegar or soy sauce, and chicken stock. Reduce until thickened, about 2 minutes. Stir in scallions.

To serve, arrange chicken on a platter and pour sauce over the top.

Lemon Chicken

4 chicken breast
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup flour
4 tablespoons butter divided
2 tablespoons olive oil
1/4 cup chicken broth
1/4 cup lemon juice
8 lemon slices
1/4 cup chopped parsley

Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy duty plastic wrap. Flatten using using a rolling pin. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.

Melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium high heat. Cook half the chicken in skillet2 to3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter and keep warm. Repeat procedure.

Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened. Add 8 slices of lemon.

Remove skillet from heat: add parsley. Pour sauce over chicken , serve immediately.

grilled chicken salad

romaine lettuce cut and chopped into bit size pieces
cucumber
tomato
green pepper
red pepper
avocado
carrots
2 chicken breast cooked
1/2 package fajita season mix
shredded cheese

cut the chicken up and grill in sauce pan. Once the chicken is cooked add 1/4 cup water and half the seasoning. Let cook 2 minutes longer.

in the mean time cut up all the veggies

in two separate bowls place romaine lettuce at the bottom and top with all the veggies.

divide chicken in half and add on top of salad. make sure you even add the juices, that's makes it spicy.

top with cheese