Week of September 16

HERB-CRUSTED STEAK WITH FRIES
Original recipe here.


Cook ¾ lb frozen french fries.  Mix together ½ cup sour cream, 2 Tablespoons prepared horseradish and black pepper.  Rub 1 ½ lb sirloin steak (1 inch thick) with 2 Tablespoons herbes de Provence; season with salt and black pepper.  Cook in 2 tsp olive oil in a large skillet over medium-high, 3 to 5 minutes per side for medium-rate.  Let rest 5 minutes, then slice.  Serve with the fries and horseradish cream.

*****

WARM SPINACH SALAD WITH GOAT CHEESE
Original recipe here. 

Ingredients

1 large bunch fresh spinach
8 ounces cremini or button mushrooms
1 small red onion
2 tablespoons  e.v. olive oil
2 tablespoons honey
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces blue cheese (1 cup crumbled)
**We add crumbled bacon

Directions

Tear off and discard the tough stems from the spinach. Put the leaves in a salad spinner, wash, spin dry (you should have 8 to 10 c.), and place in a large salad bowl.

Using a damp paper towel, wipe off the mushrooms. Trim the ends and discard. Then thinly slice the mushrooms. Add to the bowl.

Slice the onion into thin half-moons and set aside.

For the vinaigrette: Place a medium skillet on the stove. Add the oil, honey, vinegar, mustard, salt, and pepper (about 12 turns on a pepper mill) and whisk together. Turn the heat to medium. Add the sliced onion and cook, turning with tongs, until the onion is softened but still a little crunchy, 2 to 3 minutes.

Pour the warm vinaigrette and onion over the salad and toss well with tongs. Crumble the blue cheese over the top and serve immediately. 

*****

SWEET BABY RAY’S CROCK POT CHICKEN

4-6 chicken breasts
1 bottle Sweet Baby Ray’s BBQ sauce
¼ C vinegar
1 tsp red pepper flakes
¼ C brown sugar
2 tsp garlic powder

Mix everything.  Put chicken in crockpot (frozen is okay).  Pour sauce mixture over chicken.  Cook on low 4-6 hours (if doing 4 breasts, eat either right at 4 or shortly before 4 hours).

*****

ZUCCHINI TART WITH CRUMBLED SAUSAGE & DIJON

Original recipe here.

1 tablespoon olive oil
½ pound sweet Italian sausage links, casings removed
2 small zucchini (about 1 pound), sliced
Kosher salt and pepper
1 sheet puff pastry (half a 17.3 oz package), thawed
3 tablespoons Dijon mustard
Green salad, for serving

Heat oven to 400.  Heat the oil in a large skillet over medium-high heat.  Add the sausage and cook, breaking it up with a spoon, until cooked partway through, 3 to 4 minutes.  Transfer to a plate using a slotted spoon, reserve the skillet.

Add the zucchini, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet.  Cook, stirring occasionally, until just beginning to soften, 4 to 5 minutes.

Unfold the pastry on a baking sheet and prick all over with a fork, leaving a ½ inch border around the dough.  Spread the mustard on the pastry (avoiding border); top with the zucchini and sausage.  Bake until the pastry is golden brown, 20 to 25 minutes.

Cut the tart into 8 pieces, serve with salad.
 

 

Week of September 1st - TWO New Recipes!

NEW! OVEN ROASTED BBQ CHICKEN THIGHS
Original recipe here.

Ingredients:

3 cups Your Favorite BBQ Sauce
1/2 cup Peach Preserves
1 clove Garlic
Hot Sauce, Optional
12 whole Chicken Thighs, Bone-in, Skin-on
Olive Oil For Brushing

Directions:

Combine BBQ sauce, peach preserves, garlic, and hot sauce in a medium saucepan and heat over medium heat for 5-10 minutes, or until nice and hot. Set aside.
PREHEAT OVEN TO 400 DEGREES.

Drizzle olive oil on 2 rimmed baking sheets and place chicken thighs skin side down in the pans. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees.

Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving.

NEW! KALE, BLACK BEAN AND AVOCADO BURRITO BOWLS
Original recipe here.

Serves: 4

A fresh burrito bowl with super flavorful components—lime marinated kale, seasoned black beans, brown rice and avocado salsa verde. This recipe is both gluten free and vegan.

Ingredients:

Brown rice
•    1 cup brown rice, rinsed (short grain/arborio or long grain/basmati recommended)
•    ¼ teaspoon salt

Lime marinated kale
•    1 bunch curly kale, ribs removed and chopped into small, bite-sized pieces
•    ¼ cup lime juice
•    2 tablespoons olive oil
•    ½ jalapeño, seeded and finely chopped
•    ½ teaspoon cumin
•    ¼ teaspoon salt

Avocado salsa verde
•    1 avocado, pitted and sliced into big chunks
•    ½ cup mild salsa verde (any good green salsa will do)
•    ½ cup fresh cilantro leaves (a few stems are ok)
•    1 lime, juiced

Seasoned black beans
•    2 cans black black beans, rinsed and drained (or 4 cups cooked black beans)
•    1 shallot, finely chopped (or ⅓ cup chopped red onion)
•    3 cloves garlic, pressed or minced
•    ¼ teaspoon chili powder
•    ¼ teaspoon cayenne pepper (optional)

Garnish
•    cherry tomatoes, sliced into thin rounds
•    hot sauce (optional)

Directions:

1.    Cook the rice: bring a big pot of water to a boil, dump in rinsed brown rice and boil, uncovered, for 30 minutes. Turn off the heat, drain the rice and return it to the pot. Cover and let the rice steam in the pot for 10 minutes, then fluff the rice with a fork and season with ¼ teaspoon salt, or more to taste.

2.    Make the kale salad: whisk together the lime juice, olive oil, chopped jalapeño, cumin and salt. Toss the chopped kale with the lime marinade in a mixing bowl.

3.    Make the avocado salsa verde: in a food processor or blender, combine the avocado chunks, salsa verde, cilantro and lime juice and blend well.

4.    Warm the beans: in a sauce pan, warm 1 tablespoon olive oil over medium-low heat. Sauté the shallot and garlic until fragrant, then add the beans, chili powder and cayenne pepper. Cook until the beans are warmed through and softened, stirring often, about 5 to 7 minutes. If the beans seem dry at any point, mix in a little splash of water.

5.    To serve, spoon generous portions of rice, beans and kale salad into a bowl along with a couple spoonfuls of avocado salsa verde. Garnish with chopped cherry tomatoes.

MEXICAN PORK TENDERLOIN & CARROTS
Original recipe from Real Simple, not available online.

Toss 1 lb carrots with 2 TBS olive oil on a rimmed baking sheet.  Season 1 ½ lb boneless pork tenderloin with salt and 1 tsp ground cumin; nestle in the carrots.

Roast in a 450 degree oven until the internal temperature of the pork registers 145 degrees, 20 to 25 minutes; slice.
 
Combine 1 mashed avocado and 3 TBS each plain yogurt and lime juice.  Season with salt.  Serve with the pork and carrots and lime wedges.

Week of August 25th

[Meatless Monday] NEW: CREAMY ORECCHIETTE with TOMATOES & CHILI OIL
Original recipe here.

Ingredients:

3/4 pound orecchiette
1/4 cup olive oil
2 cloves garlic, chopped
1/2 to 1 teaspoon red pepper flakes
Kosher salt
2 cups halved cherry tomatoes
1 cup ricotta
2 tablespoons torn fresh basil

Directions:

1.    Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water; drain the pasta and return it to the pot.

2.    Meanwhile, cook the oil, garlic, red pepper, and 1/4 teaspoon salt in a small pot over medium heat, stirring occasionally, until fragrant and sizzling, 2 to 3 minutes. Remove from heat.

3.    Add the tomatoes, ricotta, 1/2 teaspoon salt, and 1/2 cup of the reserved cooking water to the pasta; toss to coat. (Add more cooking water as needed to loosen the sauce.)

4.    Serve topped with the chili oil and basil.


NEW: GLAZED DRUMSTICKS WITH RICE NOODLES
Original recipe here.

Ingredients:

    8 ounces rice noodles (often called pad thai noodles)
    1 tablespoon canola oil
    8 chicken drumsticks
    Kosher salt and black pepper
    1/4 cup low-sodium soy sauce
    3 tablespoons rice vinegar
    3 tablespoons brown sugar
    1/4 head napa cabbage, sliced
    2 scallions, sliced

Directions:

    Cook the rice noodles according to the package directions; rinse.

    Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, turning occasionally, until brown on all sides, 6 to 8 minutes.

    Add the soy sauce, vinegar, and sugar and toss. Cook, turning occasionally, until the glaze is syrupy and an instant-read thermometer inserted into the thickest drumstick (avoiding the bone) registers 165° F, 5 to 7 minutes. (Lower heat if the glaze begins to burn. Add 1 to 2 tablespoons water if the glaze is syrupy before the chicken cooks through.)

    Serve the chicken over the noodles and cabbage, topped with the glaze and scallions.

NEW: SLOW COOKER TACO SOUP
Original recipe here. 

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Ingredients:

1 (16 ounce) can pinto beans
1 (16 ounce) can white beans or 1 (16 ounce) can kidney beans
1 (11 ounce) can niblet corn
1 (11 ounce) can Rotel tomatoes & chilies
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope hidden valley ranch dressing mix
1 lb shredded chicken, ground beef or 1 lb any meat

Directions:
Cook meat and drain.  Shred if needed. Add all ingredients to crock pot.  DO NOT DRAIN CANS.

Cook on high for 2 hours or low for 4 hours.  Keep on low until serving to keep hot.
  
Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.


TURKEY SPINACH MEDLEY
Original recipe here.






Ingredients:

Package of individual turkey breast tenderloins
¼ teaspoon coarsely ground black pepper
2 tablespoons butter
2 ounces thinly sliced deli ham, cut into bite-size strips
½ cup orange juice
2 9 to 10 ounce packages fresh spinach
1 orange, cut into wedges
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper

Directions:

Sprinkle turkey with ¼ teaspoon pepper.  In a very large skillet melt butter over medium-high heat; add turkey.  Cook for 12 to 15 minutes or until no pink remains, turning once halfway through cooking.  Remove turkey from skillet.  Cover to keep warm.

Add ham to hot skillet; cook and stir for 1 to 2 minutes or until ham is heated through and starting to crisp.  Using a slotted spoon, remove ham from skillet.

Add orange  juice to skillet; bring to boiling.  Add half of the spinach; cook about 1 minute or just until wilted.  Using tongs, transfer wilted spinach to a bowl.  Add the remaining spinach and the orange wedges to skillet; cook about 1 minute or just until spinach begins to wilt.  Using tongs, transfer mixture to the bowl with spinach, reserving juices in skillet.

Divide spinach mixture among plates.  Season with salt and ¼ teaspoon pepper.  On each dinner plate place one turkey portion, cutting it into four pieces.  Top with some of the ham.  Drizzle with the remaining juices from the skillet.



PORK AND TOMATO KEBABS WITH ROSEMARY LIMA BEANS
Original recipe here. 

Ingredients:

1 1/2 pounds pork loin, cut into 1-inch pieces
1 pint cherry tomatoes
8 small cloves garlic, unpeeled
1 lemon, cut into 8 pieces
4 tablespoons olive oil
kosher salt and black pepper
1 15.25-ounce can lima beans, rinsed
1 teaspoon chopped fresh rosemary leaves

Directions:

Soak 8 wooden skewers in water for at least 15 minutes. Combine the pork, tomatoes, garlic, lemon, 2 tablespoons of the oil, ¾ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.

Heat broiler. Thread the pork, tomatoes, garlic, and lemon on the skewers and broil, turning occasionally, until the pork is cooked through and the lemon wedges are lightly charred, 5 to 7 minutes.

Meanwhile, heat the remaining 2 tablespoons of oil in a small pot over medium heat. Add the lima beans, rosemary, and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until the beans are warm, 2 to 3 minutes. Serve with the kebabs.

Week of August 18th

NEW!  [Meatless Monday] BAKED SPINACH RAVIOLI "LASAGNA"
Original recipe here.

Ingredients:

    1 package frozen spinach ravioli, (or any flavor you like)
    1 cup store bought marinara sauce of your choice
    1 package shredded low fat mozzarella cheese
    1 tsp dry basil

Instructions:

    Preheat oven to 350 degrees.
    Spread a little marinara sauce on the bottom of a small baking dish.
    Top with one layer of ravioli, a little marinara sauce and some cheese. Then repeat making another layer.
    Sprinkle with basil.
    Bake until the cheese is melted and the the sauce is bubbling, about 15-20 minutes.
 

NEW! SIMPLE ROASTED CHICKEN LEGS & THIGHS
Original recipe here.

Ingredients:
    6 pieces of pasture raised chicken legs or thighs or a combo of both
    3-4 springs of fresh rosemary
    3 tbsp of pastured butter at room temperature
    sea salt and freshly ground pepper

Method:

    Preheat oven to 450 F.
    Wash and thoroughly dry off chicken.
    Finely chop your rosemary and mash together with butter in a bowl.
    Loosen up the skin of the chicken by sliding your fingers between the skin and the meat then evenly distribute rosemary butter underneath the chicken skin. Using about a 1/2 tbsp per piece of chicken.
    Salt and pepper the outside of the chicken.
    Place chicken in a baking dish or pan lined with parchment paper and bake for 45-55 minutes until skin is golden and crispy and the inside is tender and juicy.
    Enjoy!
    Alternately you can skip the rosemary butter and simply put the salted chicken pieces in the oven by themselves, this produces an almost equally delicious and crispy chicken dish.

NEW! SLOW COOKER ROOTBEER PULLED PORK
Original recipe here.

Ingredients:

    2 lb pork tenderloins
    12oz Root Beer
    1 cup BBQ sauce (any variety)
    1 tsp kosher salt
    1/4 tsp ground black pepper

Instructions:

    In a slow cooker, whisk together the root beer, BBQ sauce, salt and pepper. Add pork tenderloins. Heat on low for about 8 hours. Shred pork with two forks.
    Serve on a bun with additional BBQ sauce, if desired.
    ENJOY!


ARTICHOKE & SARDINE SPAGHETTI




Cook ¾ lb spaghetti; drain. Combine 1 cup roughly chopped marinated artichokes, 4 oz. chopped sardines (about ½ cup), 3 oz finely grated pecorino (about ¾ cup), ¾ cup finely chopped parsley, ½ cup chopped roasted almonds, ¼ cup olive oil, and 3 tablespoons lemon juice.  Season with salt and pepper.  Toss with the pasta.  Serve topped with additional pecorino.

 

Week of August 11th

CHEESY BAKED QUINOA
Original recipe here:

Ingredients:

4 cloves garlic
12 oz.  cherry or grape tomatoes
2 tablespoons e.v. olive oil
4 cups torn kale leaves
1¾ cups water (¼ cup + 1½ cups)
½ teaspoon kosher salt
¼ teaspoon crushed red pepper
¼ teaspoon freshly ground black pepper
1½ cups quinoa
¼ cup grated Parmesan, plus extra for serving

Heat the oven (with oven rack in the middle) to 400°F.

Chop the garlic. Place the tomatoes in a strainer and rinse.

Place a large ovenproof pot on the stove and turn the heat on to medium. Add the oil and heat until it shimmers (1 to 2 minutes). Add the garlic and cook, stirring with a wooden spoon, until light golden brown, about 1 minute. Add the tomatoes (they will splatter a bit- stand away from the pot as you add!)) and ¼ cup of the water and cover. Cook until the tomatoes just start to break down, about 8 minutes.

Meanwhile, tear the kale leaves from their tough stems into bite-size pieces (enough to measure 4 cups); discard the stems. Place in a salad spinner, wash, and spin dry.

Once the tomatoes are ready, add the remaining 1½ cups water, salt, red pepper, and black pepper (about 12 turns on pepper mill). Let come to a boil. Stir in the kale then the quinoa.

Transfer to an 8 by 8-inch baking dish. Sprinkle with Parmesan and cover tightly with foil. (Or you can leave it in the pot and cover with a lid.) Transfer to the oven and bake until the quinoa is tender, about 25 minutes. Sprinkle with extra Parmesan before serving.

SLOW COOKER CURRIED LENTILS WITH CHICKEN AND POTATOES
Original recipe here.

Ingredients:

1 ½ cups red lentils or yellow split peas
1 ½ pounds russet potatoes (about 2 peeled and cut into 1-inch pieces)
1 medium onion, chopped
2 garlic cloves chopped
2 teaspoons curry powder
1 teaspoon chopped fresh ginger
Kosher salt and black pepper
4 cups low-sodium chicken broth
6 boneless, skinless chicken thighs
2 tablespoons fresh lime juice, plus lime wedges for serving
¾ cup plain yogurt

Directions:

In a 4 to 6 quart slow cooker, combine the lentils, potatoes, onion, garlic, curry powder, ginger,  1 ¼ teaspoon pepper.  Add the broth and chicken, and turn to coat. 

Cover and cook until the lentils and vegetables are tender and the chicken is cooked through, on low for 7 to 8 hours or on high for 4 to 6 hours.

Fifteen minutes before serving, transfer the chicken to a medium bowl and using two forks, shred the meat; return it to the slow cooker.  Add the lime juice and stir to combine, adding more water if necessary to reach the desired consistency.  Serve topped with the yogurt and cilantro, lime wedges on the side.

HERBED CHICKEN, ORZO, AND ZUCCHINI
Original recipe here.

Ingredients:

2 cups dried orzo pasta
4 small skinless, boneless chicken breasts
1 teaspoon dried basil, crushed
5 tablespoons olive oil
4 medium zucchini, sliced
4 tablespoons red wine vinegar
2 tablespoons snipped fresh dill weed
Lemon wedges (optional)
Fresh dill sprigs (optional)

Directions:

Prepare orzo according to package directions; drain.  Return to saucepan.  Cover and keep warm.

Meanwhile, sprinkle chicken with basil.  In a large skillet heat 1 teaspoon of the oil over medium heat.  Add chicken; cook about 12 minutes or until no longer pink, turning once halfway through cooking.  Remove chicken from skillet.  Add zucchini to skillet ; cook and stir about 3 minutes or until crisp-tender.

In a medium bowl, whisk together vinegar, 4 tablespoons of oil, and the snipped dill week.  Add to orzo; toss to coat.

Serve chicken with orzo and zucchini.  If desired, garnish with lemon wedges and dill sprigs.

Week of August 4th!

[Meatless Monday] TAMALE PIE

Ingredients:

6 au gratin or small oven proof dishes (or one 9 x 9 baking dish)
1 cup cornmeal for polenta (or prepared polenta, about two 18 ounce tubes)
3 cups pinto beans, cooked (or canned)
1 cup frozen corn
1 15 ounce can diced tomatoes
1 1/2 cups salsa
2 teaspoons cumin
1/4 teaspoon cayenne
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup chopped cilantro
2 cups shredded Mexican cheese blend (or a mix of Monterrey jack and cheddar)
Sour cream to serve

Note: If you have time, we recommend cooking the beans from dry beans – it greatly enhances the flavor and texture!

Directions:

Make the polenta. When it is done, spread a layer evenly in the bottom of each dish. You can prepare it in advance and refrigerate until baking.

Preheat the oven to 350°F.

Chop the cilantro. Drain the can of diced tomatoes and 1/2 cups salsa to remove excess liquid. If using canned beans, drain and rinse the beans.

In large bowl, coarsely mash the beans with a fork. Add 1 cup corn, tomatoes, salsa, 2 teaspoons cumin, 1/4 teaspoon cayenne, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/4 cup cilantro. Mix to combine.

Spoon the bean mixture on top of the polenta. Top each dish with cheese and remaining cilantro.

Bake for 20 minutes until heated through. Remove from oven and let cool for about 5 minutes before serving. Top with sour cream to serve.

ROASTED CHICKEN SAUSAGE & POTATOES
Original recipe here.

Preheat oven to 450.  Pierce 1 ½ pounds smoked chicken sausage all over with a fork; place on a rimmed baking sheet with 1 ½ pounds halved small white potatoes and 1 tablespoon fresh rosemary leaves.

Drizzle all with 2 tablespoons olive oil; season generously with coarse salt and ground pepper. Toss to coat, and spread in an even layer.
 
Roast, tossing occasionally until sausage is browned and potatoes are tender, 30 to 35 minutes.  If desired, halve sausages crosswise before serving.


BEEF TACO SKILLET

Ingredients:

1 lb ground beef
1 can (10 ¾ oz) condensed tomato soup
½ cup Pace Picante sauce
½ cup of water
6 flour tortillas (6”) cut into 1” pieces
½ shredded Cheddar cheese

Directions:
Cook beef in skillet until well browned, stirring often to separate meat.  Pour off fat.  Stir in soup, picante sauce, water and tortillas.  Heat to a boil.  Reduce heat to low and cook for 5 minutes.  Stir.  Top with cheese.

Week of July 28th

Romaine and Potato Salad With Artichoke, Tomato, and Parsley Dressing
Original recipe here

Ingredients:

•    1 1/2 pounds fingerling potatoes, quartered
•    1 beefsteak tomato, chopped
•    1 15.5-ounce can artichoke hearts, drained and quartered
•    1/3 cup chopped roasted almonds
•    1/4 cup chopped fresh flat-leaf parsley
•    1/3 cup olive oil
•    2 tablespoons red wine vinegar
•    kosher salt and black pepper
•    4 romaine hearts, chopped
Anchovies (optional)

Directions:

1.    Steam the potatoes in ½ inch water until tender, 12 to 15 minutes. Drain and let cool.
2.    Meanwhile, combine the tomato, artichoke hearts, almonds, parsley, oil, vinegar, and ½ teaspoon each salt and pepper in a medium bowl.
3.    Combine the dressing, lettuce, anchovies and potatoes.

SEARED CHICKEN BREAST WITH SPRING VEGETABLES
Original recipe here. 

Ingredients:

    1 tablespoon olive oil
    4 6-ounce boneless, skinless chicken breasts
    kosher salt and black pepper
    3/4 cup dry white wine
    3 cups low-sodium chicken broth
    1/2 pound new potatoes, thinly sliced
    1/4 small head Savoy or green cabbage, thinly sliced (6 cups)
    1 cup frozen peas
    bread, for serving (optional)

Directions:Heat the oil in a large skillet over high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned (it does not need to be cooked through), 3 to 4 minutes per side. Transfer to a plate; reserve the skillet.

Add the wine to the reserved skillet and cook until syrupy, 2 to 3 minutes.

 Add the broth, potatoes, and ¼ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, until the potatoes are tender, 12 to 15 minutes.

 Return the chicken (and any juices) to the skillet. Simmer, uncovered, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165° F, 8 to 10 minutes more. Transfer the chicken to a cutting board and slice.

Add the cabbage and peas to the skillet and cook until the peas are warmed through and the cabbage is crisp-tender, 2 to 3 minutes more.

Serve the chicken over the vegetables with bread, if desired.


CHILI PORK TENDERLOIN
From Diabetes Family Friendly Cookbook 2013

1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon reduced sodium soy sauce
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
1 pork tenderloin (1 pound)
1 tablespoon canola oil

In a small bowl, combine the first 6 ingredients, brush over pork.  In a large ovenproof skillet, brown pork in oil on all sides.

Bake at 375 for 25-30 minutes.  Let stand for 5 minutes before slicing.

GINGER CHICKEN WITH PEACHES AND ONIONS

Original recipe here.

1 bag (1 pound) frozen peaches, unthawed
2 red onions, halved and sliced ¼ thick
Coarse salt and pepper
2 tablespoons grated fresh ginger
2 tablespoons soy sauce
1 tablespoon plus 1 teaspoon vegetable oil
1 tablespoon toasted sesame oil
¼ to ½ teaspoon red-pepper flakes
4 bone-in, skin-on chicken breast halves (10 to 12 oz each)

Preheat oven to 450 degrees.  Place peaches and onions on a large rimmed baking sheet; season with salt and pepper.  Sprinkle with ginger, soy sauce, 1 tablespoon vegetable oil, sesame oil, and red pepper flakes; toss to coat.

Rub chicken with remaining teaspoon vegetable oil; season with salt and pepper.  Arrange chicken skin side up among peaches and onions. 

Roast until chicken is opaque throughout and registers 160 degrees on an instant-read thermometer inserted in thickest part of breast (avoiding bone), 25 to 30 minutes.  Serve chicken with white rice, peaches and onions.

 

Week of July 7th - TWO new recipes!

[Meatless Monday] TAMALE PIE

Ingredients:

6 au gratin or small oven proof dishes (or one 9 x 9 baking dish)
1 cup cornmeal for polenta (or prepared polenta, about two 18 ounce tubes)
3 cups pinto beans, cooked (or canned)
1 cup frozen corn
1 15 ounce can diced tomatoes
1 1/2 cups salsa
2 teaspoons cumin
1/4 teaspoon cayenne
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup chopped cilantro
2 cups shredded Mexican cheese blend (or a mix of Monterrey jack and cheddar)
Sour cream to serve

Note: If you have time, we recommend cooking the beans from dry beans – it greatly enhances the flavor and texture!

Directions:

Make the polenta. When it is done, spread a layer evenly in the bottom of each dish. You can prepare it in advance and refrigerate until baking.

Preheat the oven to 350°F.

Chop the cilantro. Drain the can of diced tomatoes and 1/2 cups salsa to remove excess liquid. If using canned beans, drain and rinse the beans.

In large bowl, coarsely mash the beans with a fork. Add 1 cup corn, tomatoes, salsa, 2 teaspoons cumin, 1/4 teaspoon cayenne, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/4 cup cilantro. Mix to combine.

Spoon the bean mixture on top of the polenta. Top each dish with cheese and remaining cilantro.

Bake for 20 minutes until heated through. Remove from oven and let cool for about 5 minutes before serving. Top with sour cream to serve.

[NEW] SLOW COOKER MAPLE DIJON CHICKEN (Pampered Chef frozen meal)

Ingredients:

4-6 skinless boneless chicken breasts
2 T Pampered Chef Dijon Mustard Rub 
3 T Pampered Chef Maple Herb Rub
1 T Pampered Chef Garlic & Herb Rub
1 cup chicken broth
2 sweet potatoes, peeled and chunked
1 onion chopped

Prepare everything in a freezer bag.  Cook in slow cooker for 6-8 hours on low.  Boom, you're done.

[NEW] LEMON PEPPER CHICKEN WINGS 
Original recipe here.


Ingredients:

1 tablespoon freshly cracked pepper
2 teaspoons grated lemon zest (from 2 lemons)
1 teaspoon paprika
1 teaspoon kosher salt
1 tablespoon extra virgin olive oil
2 ½ to 3 pounds chicken wings

Directions:

Heat the oven (with oven rack in the middle) to 425°F.

To crack the peppercorns, first pour some onto a cutting board. Using the back of a small skillet’s round edge, firmly press down to crack the peppercorns. (Make sure they are all cracked before adding or you might break a tooth!). Add to a large bowl.

Grate the zest of the lemons directly into the bowl. Add the paprika, salt, and oil.

Wash the chicken and pat dry with paper towels. Add to the bowl and toss to coat with the marinade. Transfer the chicken to a rimmed sheet pan and arrange in a single layer. Cut the zested lemons in half and place, cut-side down, amongst the chicken.

Roast until the chicken is cooked through and no longer pink (you can cut into one to make sure) and the skin is golden brown and crisp, 30 to 40 minutes. Squeeze the roasted lemons over the chicken.

Week of June 30th - FOUR new recipes!

Romaine and Potato Salad With Artichoke, Tomato, and Parsley Dressing
Original recipe here

Ingredients:

•    1 1/2 pounds fingerling potatoes, halved
•    1 beefsteak tomato, chopped
•    1 15.5-ounce can artichoke hearts, drained and quartered
•    1/3 cup chopped roasted almonds
•    1/4 cup chopped fresh flat-leaf parsley
•    1/3 cup olive oil
•    2 tablespoons red wine vinegar
•    kosher salt and black pepper
•    4 romaine hearts, halved or quartered if large

Directions:

1.    Steam the potatoes in ½ inch water until tender, 12 to 15 minutes. Drain and let cool.
2.    Meanwhile, combine the tomato, artichoke hearts, almonds, parsley, oil, vinegar, and ½ teaspoon each salt and pepper in a medium bowl.
3.    Serve the dressing spooned over the lettuce and potatoes.

Beef Taco Skillet

Ingredients:

1 lb ground beef
1 can (10 ¾ oz) condensed tomato soup
½ cup Pace Picante sauce
½ cup of water
6 flour tortillas (6”) cut into 1” pieces
½ shredded Cheddar cheese

Directions:
Cook beef in skillet until well browned, stirring often to separate meat.  Pour off fat.  Stir in soup, picante sauce, water and tortillas.  Heat to a boil.  Reduce heat to low and cook for 5 minutes.  Stir.  Top with cheese.

Halibut With Raw Corn, Green Bean, and Tomato Succotash
Original recipe here.

Ingredients:
•    2 cups halved grape tomatoes
•    1 cup corn kernels (from 2 ears)
•    6 ounces thin green beans, halved crosswise
•    2 tablespoons torn fresh basil
•    1 tablespoon apple cider vinegar
•    1/4 cup olive oil
•    kosher salt and black pepper
•    4 6-ounce pieces boneless, skinless halibut or cod
•    1 tablespoon seafood seasoning (such as Old Bay)
•    corn bread, for serving

Directions:
1.    Combine the tomatoes, corn, green beans, basil, vinegar, 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.
2.    Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Season the halibut with the seafood seasoning. Cook until opaque throughout, 3 to 5 minutes per side.
3.    Serve the halibut with the succotash and corn bread.

Pasta with Zucchini and Pine Nuts

Original recipe here. 

Ingredients:

1/4 cup pine nuts
3 cloves garlic
8 medium zucchini
3 tablespoons extra virgin olive oil, plus extra for drizzling
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper, plus extra for serving
1/4 teaspoon crushed red pepper
3/4 of a box angel hair pasta
Grated Parmesan to liking

Directions:

Fill a large pot with water to about 1 inch from the top. Place over high heat and let come to a boil. Place a colander in the sink.

Meanwhile, place a small skillet on the stove and add the pine nuts. Turn the heat on to medium. Stir or shake the nuts often until lightly toasted, 3 to 5 minutes. Remove from heat.

Chop the garlic. Wash the zucchini then trim the tops and discard. Slice the zucchini into thin rounds.

Place a large skillet on the stove and turn the heat on to medium-high. Add the oil and heat until it shimmers (about 1 minute). Add the garlic and cook until fragrant but not browned, about 30 seconds. Add the zucchini and, using tongs, stir into the garlic. Cook the zucchini, stirring often, until very tender, 12 to 15 minutes. Season with the salt, black pepper (about 12 turns on pepper mill), and the red pepper. Stir in.

Cook the pasta according to the package directions.

Drain the pasta then put into a large serving bowl. Pour the zucchini over the top and drizzle with extra olive oil (if you like). Sprinkle the Parmesan and pine nuts and grind some more pepper on top, too.

Week of June 23rd - TWO new recipes!

[NEW] HERB-CRUSTED STEAK WITH FRIES
Original recipe here.

Cook ¾ lb frozen french fries.  Mix together ½ cup sour cream, 2 Tablespoons prepared horseradish and black pepper.  Rub 1 ½ lb sirloin steak (1 inch thick) with 2 Tablespoons herbes de Provence; season with salt and black pepper.  Cook in 2 tsp olive oil in a large skillet over medium-high, 3 to 5 minutes per side for medium-rate.  Let rest 5 minutes, then slice.  Serve with the fries and horseradish cream.

BBQ DRUMSTICKS with Fluffy Baked Mashed Potatoes
My husband's going to work his magic on the grill, and I'm gonna make these super yummy - but don't eat too much - Fluffy Baked Mashed Potatoes:

Ingredients:

2 pounds Yukon Gold potatoes (about 5 medium), peeled and cut into 1 1/2-inch pieces
1 cup whole milk, at room temperature
4 ounces cream cheese, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature, cut into pieces, plus more for the baking dish
kosher salt and black pepper
3 large eggs, lightly beaten

Directions

1.    Heat oven to 400° F. Fill a large pot with the potatoes and 1 inch of water. Bring to a simmer, cover, and steam until very tender, 18 to 22 minutes. Strain and return the potatoes to the pot.
2.    Add the milk, cream cheese, butter, 2 teaspoons salt, and ½ teaspoon pepper to the potatoes and mash until smooth. Fold in the eggs; transfer to a buttered 8-by-8-inch or other 2-quart baking dish. Bake until set and golden, 25 to 30 minutes (or 40 minutes if refrigerated before baking).

[NEW] WARM SPINACH SALAD WITH GOAT CHEESE
Original recipe here. 

Ingredients

1 large bunch fresh spinach
8 ounces cremini or button mushrooms
1 small red onion
2 tablespoons  e.v. olive oil
2 tablespoons honey
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces blue cheese (1 cup crumbled)
**We add crumbled bacon

Directions

Tear off and discard the tough stems from the spinach. Put the leaves in a salad spinner, wash, spin dry (you should have 8 to 10 c.), and place in a large salad bowl.

Using a damp paper towel, wipe off the mushrooms. Trim the ends and discard. Then thinly slice the mushrooms. Add to the bowl.

Slice the onion into thin half-moons and set aside.

For the vinaigrette: Place a medium skillet on the stove. Add the oil, honey, vinegar, mustard, salt, and pepper (about 12 turns on a pepper mill) and whisk together. Turn the heat to medium. Add the sliced onion and cook, turning with tongs, until the onion is softened but still a little crunchy, 2 to 3 minutes.

Pour the warm vinaigrette and onion over the salad and toss well with tongs. Crumble the blue cheese over the top and serve immediately.

Week of June 16th

ZUCCHINI TART WITH CRUMBLED SAUSAGE & DIJON

Original recipe here.

1 tablespoon olive oil
½ pound sweet Italian sausage links, casings removed
2 small zucchini (about 1 pound), sliced
Kosher salt and pepper
1 sheet puff pastry (half a 17.3 oz package), thawed
3 tablespoons Dijon mustard
Green salad, for serving

Heat oven to 400.  Heat the oil in a large skillet over medium-high heat.  Add the sausage and cook, breaking it up with a spoon, until cooked partway through, 3 to 4 minutes.  Transfer to a plate using a slotted spoon, reserve the skillet.

Add the zucchini, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet.  Cook, stirring occasionally, until just beginning to soften, 4 to 5 minutes.

Unfold the pastry on a baking sheet and prick all over with a fork, leaving a ½ inch border around the dough.  Spread the mustard on the pastry (avoiding border); top with the zucchini and sausage.  Bake until the pastry is golden brown, 20 to 25 minutes.

Cut the tart into 8 pieces, serve with salad.

GINGER CHICKEN WITH PEACHES AND ONIONS

Original recipe here.

1 bag (1 pound) frozen peaches, unthawed
2 red onions, halved and sliced ¼ thick
Coarse salt and pepper
2 tablespoons grated fresh ginger
2 tablespoons soy sauce
1 tablespoon plus 1 teaspoon vegetable oil
1 tablespoon toasted sesame oil
¼ to ½ teaspoon red-pepper flakes
4 bone-in, skin-on chicken breast halves (10 to 12 oz each)

Preheat oven to 450 degrees.  Place peaches and onions on a large rimmed baking sheet; season with salt and pepper.  Sprinkle with ginger, soy sauce, 1 tablespoon vegetable oil, sesame oil, and red pepper flakes; toss to coat.

Rub chicken with remaining teaspoon vegetable oil; season with salt and pepper.  Arrange chicken skin side up among peaches and onions. 

Roast until chicken is opaque throughout and registers 160 degrees on an instant-read thermometer inserted in thickest part of breast (avoiding bone), 25 to 30 minutes.  Serve chicken with white rice, peaches and onions.

SWEET BABY RAY’S CROCK POT CHICKEN

4-6 chicken breasts
1 bottle Sweet Baby Ray’s BBQ sauce
¼ C vinegar
1 tsp red pepper flakes
¼ C brown sugar
2 tsp garlic powder

Mix everything.  Put chicken in crockpot (frozen is okay).  Pour sauce mixture over chicken.  Cook on low 4-6 hours (if doing 4 breasts, eat either right at 4 or shortly before 4 hours).

 

BRINED PORK CHOPS WITH SWEET ONIONS AND POTATO-KALE MASH
Original recipe here.

Ingredients:

1/2 cup sugar
kosher salt and black pepper
1 teaspoon whole peppercorns
4 bone-in pork chops (1 inch thick; about 2 ½ pounds total)
3 tablespoons olive oil
1 large onion, sliced
1 tablespoon red wine vinegar
1 1/2 pounds fingerling potatoes, halved if large
1/2 small bunch kale, stems discarded and leaves torn (about 3 1/2 cups)
5 tablespoons unsalted butter, cut into pieces
1/4 cup milk

Directions:

Whisk together the sugar, ½ cup salt, peppercorns, and 2 cups warm water until dissolved in a large bowl. Add the pork chops to the brine, cover, and refrigerate for at least 30 minutes and up to 12 hours.

Heat 2 tablespoons of the oil in large skillet over medium-high heat. Add the onion and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until brown, 8 to 10 minutes. Add the vinegar and toss to combine. Wipe out the skillet; reserve.

Drain the pork chops and pat dry. Heat the remaining tablespoon of oil in the reserved skillet over medium-high heat. Cook the chops, in batches, until an instant-read thermometer inserted into the thickest chop registers 145° F, 5 to 6 minutes per side, reducing the heat if the pan becomes too dark.

Meanwhile, steam the potatoes in ½ inch water until tender, 15 to 18 minutes, adding the kale during the last 2 minutes of cooking. Drain; return to pot. Add the butter, milk, and ½ teaspoon each salt and pepper and mash.

Serve the potatoes and pork chops warm slathered with the onions.

Week of June 9th - ONE new recipe!

STEAK WITH MUSTARD-SHALLOT SAUCE

Ingredients:

1 1/2 pound sirloin steak (1 inch thick)
kosher salt and black pepper
2 teaspoons olive oil
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 shallot, chopped
1 pound green beans

Directions:

Season the steak with ¾ teaspoon kosher salt and ¼ teaspoon pepper. Cook in the olive oil in a large skillet over medium-high heat, 3 to 5 minutes per side for medium-rare. Let rest 5 minutes, then slice against the grain.

In a small bowl, whisk together the mustard, vinegar, and shallot.

Meanwhile, steam the green beans until tender, 4 to 6 minutes.

Top the steak with the mustard sauce and serve with the green beans.

[NEW] SLOW COOKER ITALIAN CHICKEN PASTA

Ingredients:

4-6 boneless skinless chicken breasts
1 tablespoon Pampered Chef Garlic and Herb Rub
1 tablespoon Pampered Chef Three Onion Rub
1 tablespoon Pampered Chef Dijon Mustard Rub
3 tablespoons Pampered Chef Italian Seasoning Mix
2 tablespoons flour
2 tablespoons butter
2 cans chicken broth
1 pound rotini or other short cut pasta

Put all contents into a ziplock freezer bag and keep in freezer.  When ready to cook, remove from freezer and bag and place in slow cooler for 4-6 hours on low.

SAUSAGE, BEAN & KALE STEW
Original recipe here.

Ingredients:

1 tablespoon olive oil
1 ½ package of ground Italian Sausage
1 2 cloves garlic, thinly sliced
1 19-ounce can cannellini beans, rinsed
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes
2 bunches kale leaves, torn into 2-inch pieces
kosher salt and black pepper
1 loaf country bread (optional)

Directions:

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.

Stir in the garlic and cook for 2 minutes more. Add the beans, broth, and tomatoes and their liquid and bring to a boil.

Add the kale and ¼ teaspoon each salt* (don’t add as much, people can season on own) and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.

SLOW COOKER BEAN AND SPINACH ENCHILADAS

Ingredients:

1 15.5-ounce can black beans, rinsed
1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
1 cup frozen corn
1/2 teaspoon ground cumin
8 ounces sharp Cheddar, grated (2 cups)
kosher salt and black pepper
2 16-ounce jars salsa (3 1/2 cups)
8 6-inch corn tortillas, warmed
1 medium head romaine lettuce, chopped (6 cups)
4 radishes, cut into matchsticks
1/2 cup grape tomatoes, halved
1/2 cucumber, halved and sliced
3 tablespoons fresh lime juice
2 tablespoons olive oil
sliced scallions, for serving

Directions:

In a medium bowl, mash half the beans. Add the spinach, corn, cumin, 1 cup of the Cheddar, the remaining beans, ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine.

Spread 1 jar of the salsa in the bottom of a 4- to 6-quart slow cooker. Dividing evenly, roll up the bean mixture in the tortillas (about ½ cup each) and place the rolls seam-side down in a single layer in the slow cooker. Top with the remaining salsa and Cheddar.

Cover and cook until heated through, on low for 2½ to 3 hours.

Before serving, toss the lettuce, radishes, tomatoes, and cucumber in a large bowl with the lime juice, oil, and ½ teaspoon each salt and pepper. Serve with the enchiladas and sprinkle with the scallions.

Week of May 12th

Vegetable Polenta Casserole
Original recipe here

Ingredients:

3 cups vegetable broth
1 cup cornmeal
8 oz. frozen chopped spinach (I recommend squeezing water out)
2 Tbsp olive oil
2 cloves garlic
1 small onion
1 small zucchini
1 small yellow squash
1 (15 oz.) diced tomatoes
½ tsp basil
½ tsp oregano
½ tsp smoked paprika
freshly ground black pepper (10-15 cranks of a mill)
4 oz. (1 cup) shredded mozzarella

Directions:

Bring the vegetable broth to a rolling boil in a medium sauce pot. Stir together the cornmeal plus one cup of water to make a slurry, then stir it into the boiling water (this helps reduce clumps). Reduce the heat and let it simmer for 10-15, or until thickened. Once thickened, stir in the frozen spinach until heated through.

Meanwhile, mince the garlic and dice the onion, zucchini, and squash. Combine the onion, garlic, and olive oil in a large skillet and sauté over medium heat until the onions are softened. Add the zucchini and squash and sauté about five minutes more.

Once the zucchini and squash are soft, add the tomatoes, basil, oregano, paprika, and pepper. Stir to combine and let simmer for about 10 minutes. Begin to preheat the oven to 350 degrees.

When the cornmeal (polenta) is finished cooking, pour it into the bottom of an 8×8 inch casserole dish. After the vegetable mixture has finished simmering, spread it on top of the polenta in the casserole dish. Top with the shredded mozzarella.

Bake the casserole for about 20-25 minutes, or until it is heated through and the cheese is bubbly on top. Serve hot.

Slow Cooker Taco Chicken Bowls

Original recipe here
 

Ingredients:

1½ lbs. chicken breasts

1 (16 oz.) jar salsa

1 (15 oz.) can black beans, drained

½ lb. (8 oz.) frozen corn

1 Tbsp chili powder

½ Tbsp cumin

½ Tbsp minced garlic

½ tsp dried oregano

¼ tsp cayenne pepper

¼ tsp salt

to taste cracked pepper

2 cups dry rice

8 oz. shredded cheddar

½ bunch cilantro (optional)

Directions:

Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.

Secure the lid on your slow cooker and cook on low for 8 hrs.

Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).

After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

PORK CHOPS WITH APRICOT SAUCE
From Diabetes Family Friendly Cookbook 2013

6 boneless pork loin chops (6 oz each)
½ teaspoon garlic pepper blend
1 Tablespoon olive oil
1 cup sugar-free apricot preserves or jam
1 Tablespoon minced green onion or chives
¼ teaspoon salt

Sprinkle pork with garlic pepper blend.  In a large nonstick skillet coated with cooking spray, brown chops in oil on each side.

Combine the preserves, chives and salt; spoon over chops.  Reduce heat; cover and cook for 5-6 minutes or until a thermometer reads 145.  Let meat stand for 5 minutes before serving.  Serve with sauce.

SWEET BABY RAY’S CROCKPOT CHICKEN

4-6 chicken breasts
1 bottle Sweet Baby Ray’s BBQ sauce
¼ C vinegar
1 tsp red pepper flakes
¼ C brown sugar
2 tsp garlic powder

Mix everything.  Put chicken in crockpot (frozen is okay).  Pour sauce mixture over chicken.  Cook on low 4-6 hours (if doing 4 breasts, eat either right at 4 or shortly before 4 hours).

Week of May 5th - TWO new recipes!

[NEW!] SPICY SAUSAGE & RICE CASSEROLE

Ingredients:

28 ounces fresh, ground spicy pork sausage
1 cup uncooked long-grain rice
1 slice onion, diced
3 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (28 ounce) can whole peeled tomatoes, crushed
1 cup chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper

Directions:


1.     Preheat oven to 350 degrees F (175 degrees C).

2.     In a skillet, brown sausage and drain grease. Stir in rice, onion, garlic and peppers. Cook 5 minutes. Stir in tomatoes, chicken broth, salt, pepper and cayenne pepper. Pour into 9x13 inch pan.

3.     Bake for 1 hour or until rice is tender and most of the liquid is absorbed. Or, at this step, you can cover and freeze it.

PARMESAN CRUSTED CHICKEN

Ingredients:

½ cup mayonnaise
¼ cup grated Parmesan cheese
4 boneless, skinless chicken breasts
4 tsp Italian seasoning dry bread crumbs

Combine mayonnaise and cheese.  Spread on chicken, then sprinkle with bread crumbs.  Bake at 425 for 20 minutes.


[NEW!] SLOW COOKER BEAN AND SPINACH ENCHILADAS


Ingredients:

    1 15.5-ounce can black beans, rinsed
    1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
    1 cup frozen corn
    1/2 teaspoon ground cumin
    8 ounces sharp Cheddar, grated (2 cups)
    kosher salt and black pepper
    2 16-ounce jars salsa (3 1/2 cups)
    8 6-inch corn tortillas, warmed
    1 medium head romaine lettuce, chopped (6 cups)
    4 radishes, cut into matchsticks
    1/2 cup grape tomatoes, halved
    1/2 cucumber, halved and sliced
    3 tablespoons fresh lime juice
    2 tablespoons olive oil
    sliced scallions, for serving

Directions:

In a medium bowl, mash half the beans. Add the spinach, corn, cumin, 1 cup of the Cheddar, the remaining beans, ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine.

Spread 1 jar of the salsa in the bottom of a 4- to 6-quart slow cooker. Dividing evenly, roll up the bean mixture in the tortillas (about ½ cup each) and place the rolls seam-side down in a single layer in the slow cooker. Top with the remaining salsa and Cheddar.

Cover and cook until heated through, on low for 2½ to 3 hours.

Before serving, toss the lettuce, radishes, tomatoes, and cucumber in a large bowl with the lime juice, oil, and ½ teaspoon each salt and pepper. Serve with the enchiladas and sprinkle with the scallions.

GINGER CHICKEN WITH PEACHES AND ONIONS

Original recipe here.

1 bag (1 pound) frozen peaches, unthawed
2 red onions, halved and sliced ¼ thick
Coarse salt and pepper
2 tablespoons grated fresh ginger
2 tablespoons soy sauce
1 tablespoon plus 1 teaspoon vegetable oil
1 tablespoon toasted sesame oil
¼ to ½ teaspoon red-pepper flakes
4 bone-in, skin-on chicken breast halves (10 to 12 oz each)

Preheat oven to 450 degrees.  Place peaches and onions on a large rimmed baking sheet; season with salt and pepper.  Sprinkle with ginger, soy sauce, 1 tablespoon vegetable oil, sesame oil, and red pepper flakes; toss to coat.

Rub chicken with remaining teaspoon vegetable oil; season with salt and pepper.  Arrange chicken skin side up among peaches and onions. 

Roast until chicken is opaque throughout and registers 160 degrees on an instant-read thermometer inserted in thickest part of breast (avoiding bone), 25 to 30 minutes.  Serve chicken with white rice, peaches and onions.

Week of April 28th - FOUR new recipes!

[NEW!] STEAK WITH MUSTARD-SHALLOT SAUCE

Ingredients:

1 1/2 pound sirloin steak (1 inch thick)
kosher salt and black pepper
2 teaspoons olive oil
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 shallot, chopped
1 pound green beans

Directions:

Season the steak with ¾ teaspoon kosher salt and ¼ teaspoon pepper. Cook in the olive oil in a large skillet over medium-high heat, 3 to 5 minutes per side for medium-rare. Let rest 5 minutes, then slice against the grain.

In a small bowl, whisk together the mustard, vinegar, and shallot.

Meanwhile, steam the green beans until tender, 4 to 6 minutes.

Top the steak with the mustard sauce and serve with the green beans.

[NEW!]  SLOW COOKER CREAMY CHICKEN AND MUSHROOM POTPIE
Original recipe here.

Ingredients:

    8 ounces cremini mushrooms, stems trimmed and halved if large
    4 carrots, cut into 1-inch pieces
    1 medium onion, chopped
    1/3 cup all-purpose flour
    2 sprigs fresh thyme
    1 bay leaf
    1 1/2 pounds boneless, skinless chicken thighs (about 8)
    kosher salt and black pepper
    1 sheet puff pastry (half a 17.3-ounce package), thawed
    1 cup frozen peas
    1 cup frozen green beans
    1/3 cup heavy cream

Directions:

In a 4- to 6-quart slow cooker, mix together the mushrooms, carrots, onion, flour, thyme, bay leaf, and ½ cup water. Place the chicken on top; season with 1 teaspoon salt and ¼ teaspoon pepper.

Cover and cook until the chicken and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).

Thirty minutes before serving, heat oven to 425° F. Using a 4½-inch cutter or large glass, cut the pastry into 4 circles. Place on a baking sheet and bake until golden, 8 to 10 minutes.

Ten minutes before serving, add the peas, green beans, cream, and ½ teaspoon salt to the chicken mixture and stir to combine. Cover and cook on high or low until heated through, 5 to 10 minutes more.

To serve, place the chicken mixture in bowls and top with the pastry rounds.

[NEW!] PORK CHOPS WITH CHARD AND WHITE BEANS

Original recipe here.

Ingredients:

    2 tablespoons olive oil
    4 boneless pork chops (3/4 inch thick; about 1 1/2 pounds total)
    1 teaspoon paprika
    kosher salt and black pepper
    1 bunch Swiss chard, stems thinly sliced and leaves torn into bite-size pieces (about 5 cups)
    1 medium onion, chopped
    1 15.5-ounce can cannellini beans, rinsed
    2 tablespoons red wine vinegar

Directions:

    Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the pork with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper and cook until cooked through, 3 to 5 minutes per side. Transfer to a platter and tent with foil. Reserve the skillet.

    Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add the chard stems and onion and cook, tossing occasionally, until softened, 3 to 5 minutes.

    Add the beans, chard leaves, and ¼ teaspoon each salt and pepper and cook, tossing frequently, until the chard is wilted, 2 to 3 minutes more. Mix in the vinegar and serve with the pork.

[NEW!] SEARED CHICKEN BREAST WITH SPRING VEGETABLES
Original recipe here. 

Ingredients:

    1 tablespoon olive oil
    4 6-ounce boneless, skinless chicken breasts
    kosher salt and black pepper
    3/4 cup dry white wine
    3 cups low-sodium chicken broth
    1/2 pound new potatoes, thinly sliced
    1/4 small head Savoy or green cabbage, thinly sliced (6 cups)
    1 cup frozen peas
    bread, for serving (optional)

Directions:

    Heat the oil in a large skillet over high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned (it does not need to be cooked through), 3 to 4 minutes per side. Transfer to a plate; reserve the skillet.

    Add the wine to the reserved skillet and cook until syrupy, 2 to 3 minutes.

    Add the broth, potatoes, and ¼ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, until the potatoes are tender, 12 to 15 minutes.

    Return the chicken (and any juices) to the skillet. Simmer, uncovered, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165° F, 8 to 10 minutes more. Transfer the chicken to a cutting board and slice.

    Add the cabbage and peas to the skillet and cook until the peas are warmed through and the cabbage is crisp-tender, 2 to 3 minutes more.

    Serve the chicken over the vegetables with bread, if desired.

Week of April 21st - TWO new recipes!

LASAGNA WITH SAUSAGE & KALE
Original recipe here.

Ingredients:

12 ounces spicy Italian sausage, removed from casings and crumbled
2 large onions, halved and thinly sliced
1 to 2 bunches kale (1 ½ pounds), thick stems removed
Coarse salt and pepper
8 ounces lasagna noodles (about 9 noodles), each broken crosswise into 4 to 6 pieces
1 pint cherry tomatoes, halved
3 cups part-skim ricotta cheese
½ cup finely grated Parmesan cheese

Directions:

Preheat oven to 400.  In a 5-quart pot, cook sausage over medium heat, stirring often, until browned, about 5 minutes.  Stir in onions; cover, and cook until softened, 5 minutes.  Uncover; cook, stirring occasionally, until golden brown, 10 to 15 minutes. Add garlic; cook 2 minutes. Transfer to a large bowl.

Add kale and 1/2 cup water to pot; season with salt and pepper. Cover; cook over medium-low heat, tossing occasionally, until tender, 10 to 15 minutes. Drain; coarsely chop. Transfer to bowl with onions.

Meanwhile, cook noodles 2 minutes less than package instructions. Drain; rinse under cold water.

Add noodles, tomatoes, and ricotta to the bowl; season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Toss well. Pour into a 9-by-13-inch baking dish; smooth top with a spatula. Sprinkle with Parmesan. Bake until golden brown, about 40 minutes. Cool 10 minutes before serving.

ROSEMARY CHICKEN WITH ARUGULA AND WHITE BEANS
Original recipe here.

Ingredients:

2 tablespoons red wine vinegar
2 tablespoons chopped fresh rosemary
2 cloves garlic, chopped
5 tablespoons olive oil
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
2 teaspoons Dijon mustard
1 15.5-ounce can cannellini beans, rinsed
4 cups baby arugula (about 3 ounces)
1/4 small red onion, thinly sliced

Directions:

In a 9-by-13-inch baking dish, whisk together the vinegar, rosemary, garlic, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the chicken and turn to coat. Refrigerate, covered, for 30 minutes.

Meanwhile, in a large bowl, whisk together the mustard, 2 tablespoons of the remaining oil, and ½ teaspoon each salt and pepper. Add the beans, arugula, and onion and toss to combine.

Heat the remaining tablespoon of oil in a large skillet over medium heat. Remove the chicken from the marinade (discard the marinade) and cook until cooked through, 6 to 8 minutes per side. Serve the chicken with the arugula and beans.

[NEW!] SLOW COOKER CURRIED LENTILS WITH CHICKEN AND POTATOES
Original recipe here.

Ingredients:

1 ½ cups red lentils or yellow split peas
1 ½ pounds russet potatoes (about 2 peeled and cut into 1-inch pieces)
1 medium onion, chopped
2 garlic cloves chopped
2 teaspoons curry powder
1 teaspoon chopped fresh ginger
Kosher salt and black pepper
4 cups low-sodium chicken broth
6 boneless, skinless chicken thighs
2 tablespoons fresh lime juice, plus lime wedges for serving
¾ cup plain yogurt

Directions:

In a 4 to 6 quart slow cooker, combine the lentils, potatoes, onion, garlic, curry powder, ginger,  1 ¼ teaspoon pepper.  Add the broth and chicken, and turn to coat. 

Cover and cook until the lentils and vegetables are tender and the chicken is cooked through, on low for 7 to 8 hours or on high for 4 to 6 hours.

Fifteen minutes before serving, transfer the chicken to a medium bowl and using two forks, shred the meat; return it to the slow cooker.  Add the lime juice and stir to combine, adding more water if necessary to reach the desired consistency.  Serve topped with the yogurt and cilantro, lime wedges on the side.


[NEW!] PORK AND TOMATO KEBABS WITH ROSEMARY LIMA BEANS
Original recipe here. 

Ingredients
1 1/2 pounds pork loin, cut into 1-inch pieces
1 pint cherry tomatoes
8 small cloves garlic, unpeeled
1 lemon, cut into 8 pieces
4 tablespoons olive oil
kosher salt and black pepper
1 15.25-ounce can lima beans, rinsed
1 teaspoon chopped fresh rosemary leaves
Directions
Soak 8 wooden skewers in water for at least 15 minutes. Combine the pork, tomatoes, garlic, lemon, 2 tablespoons of the oil, ¾ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.

Heat broiler. Thread the pork, tomatoes, garlic, and lemon on the skewers and broil, turning occasionally, until the pork is cooked through and the lemon wedges are lightly charred, 5 to 7 minutes.

Meanwhile, heat the remaining 2 tablespoons of oil in a small pot over medium heat. Add the lima beans, rosemary, and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until the beans are warm, 2 to 3 minutes. Serve with the kebabs.