Sausage & Peppers Meat Loaf March 4

Sausage & Peppers Meat Loaf March 4, 8 servings, 410 calories, tested March 6

this is my favorite
dish, it's like spaghetti
and meatballs...
the meatloaf tastes salty
to me, probably a combo
of the sausage and the
cheese, like to make it
again, but a little
concerned....

INGREDIENTS
1 1/2 cups barilla sweet peppers & Garlic Pasta Sauce, I used 4 cloves of garlic and regular INEXPENSIVE pasta sauce like less then two bucks, and just threw in 1/2 24 ounce jar
1 lb hot or sweet italian port sausage, removed from casings, too much work, I used turkey sausage from a tube...easy peasy
1 lb lean ground beef, I went for it
3/4 cup fresh bread crumbs, just grabbed some bread I had sitting around and pulverized it in my bitty NINJA (I bought for 19 bucks)
3/4 cup finely chopped onion (too much measuring, cut an onion in half an yea for the NINJA)
1/4 cup grated romano or parmesan, one of my staples threw in a handful
1 large eggs, ok I threw in 2 medium
2 tsp minced garlic (NINJA pulverized 4 cloves or was it 5, I have a bag of whole peeled garlic cloves I froze from Costco, you know, the place where you buy something and you have enough for an army)
2 tsp fennel seeds (optional) 1/2 tsp each salt and pepper), once again, fennel seed, oops I forgot but I threw in a bunch of black pepper to spice it up, maybe a teaspoon, NO SALT)

Just 7 more hours to
go!!!!!!!

DIRECTIONS

To ease removal of loaf from cooker, fold two 24 inch long pieces foil in half lengthwise twice. Place strips across each other, forming a "+" in bottom of a 3/14 qt or larger slow cooker. Press strips against inside of cooker letting ends hand over outside.

Mix 1/2 cup pasta sauce with remaining ingredients in a large bowl until well blended. Form into a 7 1/2 x 4 1/2 x 2 1/ inch loaf. Place in cooker

Cover and cook on low 5 to 8 hours or until a meat thermometer inserted in center of loaf registers 165 F

Heat rest of sauce, serve at table.  SERVE with pasta salad as side dish.

That took a long time!!

ready for the frig

leftover makes great sandwiches.                                          

February 27, recipe, TANDOORI CHICKEN BREASTS ON PITAS

February 27, recipe
TANDOORI CHICKEN BREASTS ON PITAS, 15 minutes

Ingredients
1/4 cup all purpose flour
2 Tbsp curry powder
1/2 tsp each salt and pepper
4 boneless, skinless chicken breasts (5 oz each), visible fat trimmed
1 Tbsp oil

YOGHURT SAUCE
1 Tbsp finely chopped red onion
1 tsp minced garlic
1/4 tsp each ground cumin and salt
1 yellow bell pepper
2 each medium tomatoes and kirby (pickling) cucumbers
4 pitas
garnish lime wedges and chopped cilantro

Directions
Mix flour, curry powder, salt and pepper in a plastic food bag. Add chicken, close bag and shake to coat. Remove chicken; shake off excess flour.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, 10 minutes or until golden and cooked through. Remove to a cutting board.

While chicken cooks, mix SAUCE ingredients in a bowl, coarsely chop bell pepper, tomatoes and cucumbers, and toas pitas.

Cut chicken diagonally in 1/2 inch wide strips. Place a pita on each plate. Top with pepper, tomato and cucumber, then chicken. Spoon on sauce, garnish with limes and cilantro.

453 calories, 5 grams fiber

February 25, recipe, BEEF STEW CASSEROLE

February 25, recipe
BEEF STEW CASSEROLE, 8 servings

Ingredients
1 1/2 lb 1 inch cubes beef chuck (for stew)
1/4 cup all-purpose flour
1 1/2 Tbsp vegetable oil
2 cans (about 14 oz each)beef broth
1 large onion, sliced
1 tbsp minced garlic
3 lb small sweet potatoes
1 lb each carrots and parsnips
3 ribs celery
1 Tbsp butter
1/4 tsp salt

Directions
Position racks to divide oven in thirds. Heat oven to 325 F

Coat beef with flour. Heat oil in a Dutch oven over medium-high heat. Add beef and brown. Add broth, onion and garlic, bring to a boil. Cover tightly and place stew on one oven rack, potatoes on other rack. Bake 30 minutes.

Cut carrots, parsnips and celery into 1 inch lengths; stir into stew. Cover and bake 45 minutes or until vegetables are tender when pierced.

Peel potatoes and mash with butter and salt. Bake and serve, or cool, cover separately and refrigerate up to 3 days.

TO SERVE Heat oven to 40 F . Skim fat off stew, then spoon into a shallow 3 1/2 qt baking dish; spread potatoes over top. Bake 50 minutes or until bubbly around edges and hot in center.

calories 488, fiber 9 grams

February 22, recipe, GNOCCHI WITH BROCCOLINI & MUSHROOMS (tested April 14, 2015, Valentine's Day)

February 22, recipeGNOCCHI WITH
BROCCOLINI & MUSHROOMS
(4 servings down to 2)
THIS IS REALLY YUMMY,
ESPECIALLY WITH THE REVISION.

MY REVISION:
Bring the water to a boil. While you are doing that 
throw a few whole garlic cloves in a black frying pan 
with the broccolini (about 5 stems), 
an equal amount of mushrooms coarsely chopped. 
I like to dry roast my vegetables and 
add the EVOO at the end to taste. Forget the salt!!!!

When the water comes to a boil, 
throw in as much gnocchi as you want to eat, 
about 10 or 12, i.e. a handful. Turn the timer on 
for 4 minutes, and then remove with a hand strainer, 
easier than the whole colander thing. 
Let it drain for a minute. 
Then toss that into the pan and stir it around, 
like let it toast a little. Sprinkle on a little crushed pepper. 

Meanwhile throw in the chicken broth, about a cup, 
if you don't have broth use can use a few bits of chicken 
and the broth from the potato gnocchi.  
(I use the bits and pieces and the drippings 
left over from a rotisserie type chicken I baked 
and used for the asian chicken salad, some tacos, 
and the greek style chicken dish I ate yesterday).

Let it reduce and plate it with a little of the broth, mmmmmmmmmmmmm.

Ingredients
3 Tbsp EVOO
12 oz assorted mushrooms (if including shiitakes, discard stems) or white mushrooms, sliced
1 tsp salt
1Tbsp minced garlic
1 cup fat-free chicken broth
2 bunches broccolini (about 1 lb) ends trimmed, halved crosswise
1/2 tsp crushed red pepper
1 bag (16 oz) frozen potato gnocchi
garnish grated parmesan

Directions
Bring a large pot of lightly salted water to a boil.

Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Add mushrooms and, stirring occasionally, cool 4to 5 minutes until tender (mushrooms will release their liquid). Increase heat to medium-high, add salt and cook 4 to 5 minutes until liquid evaporates and mushrooms are golden brown. Remove to serving bowl. Reduce heat to medium.Heat remaining 2 Tbsp oil and garlic in skillet about 1 minute or  until garlic is fragrant. Add brother, broccolini and crushed red pepper' cover and simmer 8 to 10 minutes until stems are tender.

Meanwhile, add gnocchi to pot; cover just until water returns to a boil. Uncover; cook as package directs. Drain, add to serving bowl along with broccolini; toss to mix. Sprinkle servings with Parmesan.

431 calories, fiber 6 grams

February 21, recipe, OVEN-ROASTED GREEK CHICKEN

February 21, recipe
OVEN-ROASTED GREEK CHICKEN (4 servings)

Ingredients
4 thighs and 4 drumsticks
1 medium egg plant cut in 1 1/2 inch chunks
2 red bell peppers, each cut in 12 strips
8 closve sgarlic
2 Tbsp oil
2 Tbsp fresh lemon juice
1 Tbsp bottled greek seasoning
1/2 tsp each sat and pepper
garnish fresh mint


Directions
heat oven to 450 F. Line 2 rimmed baking sheets with nonstick foil.

Divide chicken, vegetables and garlic evenly between baking sheets. Drizzle with oil; sprinkle with lemon juice, Greek seasoning, salt and pepper. Turn with a rubber spatula to mix and coat. Spread into a single layer.

Roast side by side on middle oven rack, turning chicken and vegetables once, 25 to 30 minutes, until an instant-read thermometer inserted in thickest part of thigh, not touching bone, registers 170 F and vegetables are browned at the edges and tender. Remove to serving platter, add mint, if desired, and serve.

calories 427, fiber 3 grams

February 16, recipe, RIGATONI BOLOGNESE

February 16, recipe
RIGATONI BOLOGNESE (6 servings)


Ingredients
1 box (1 lb) rigatoni pasta
2 medium carrots (4 oz), halved
1 medium onion (6 oz), quartered
1 pkg (8 or 10 oz) while mushrooms
2 cloves garlic, peeled
2 tsp EVOO
3 links italian turkey sausage (about 10 oz), casings removed
1/2 tsp crushed romsemary
1/4 tsp each salt and pepper
1/2 cup white wine (optional)
1 can (28 oz) crushed tomatoes in thick puree

Directions
Cook pasta in a large pot of salted boiling water as box directs. Meanwhile, put carrots, onion, mushroom and garlic in a food processor; pulse until finely chopped.

Heat oil in a large nonstick skillet over medium-high heat. Saute chopped vegetables 6 minutes.

Add turkey sausage and cook, breaking up clumps, 4 minutes or until no longer pink. Stir in rosemary, salt, pepper and wine, if using; boil 1 minute.

Stir in crushed tomatoes, reduce heat and simmer, covered, 5 minutes. Spoon over drained pasta.

calories 460, fiber 5 grams

February 15, recipe, THAI FISH CAKES

February 15, recipe
THAI FISH CAKES (4 servings)

Ingredients
SWEET & SOUR SAUCE
4 Tbsp lime juice
1 Tbsp each low-sodium soy sauce and sugar
1/4 tsp crushed red pepper

FISH CAKES
1/2 medium red bell pepper
1/3 cup packed fresh cilantro
1 clove garlic
1 slice (1/2 in thick) fresh giner
2 tsp red curry paste
1 tsp each grated lime zest and sugar
1 1/2 l  skinned salmon, halibut, tilapia or flounder fillets, cut in chunks
1 tbsp vegetable oil



Directions
SAUCE Stir all ingredients in a small bowl until well blended

FISH CAKES Pulse all ingredients except fish and oil in food processor until just blended. Add fish; pulse until fish is just blended.

Shape level 1/4 cupfuls fish mixture into twelve 3-inch patties. (At this point, fish cakes may be refrigerated, loosely covered, up to 4 hours.)

Heat oil in large nonstick skillet over medium-high heat. Cook fish cakes in two batches, 1 minute on each side, or until just cooked through. Drain on paper towels. Drizzle fish cakes with Sweet & Sour Sauce.


Calories 304, 1 gram fiber

February 14, recipe, PORK LOIN WITH CHERRY-ORANGE COMPOTE

February 14, recipe
PORK LOIN WITH CHERRY-ORANGE COMPOTE (12 servings)

Ingredients

Rub
2 Tbsp zest grated from 3 large navel oranges (reserve oranges)
1/4 cup minced garlic
2 Tbsp dried sage
1 Tbsp EVOO
1 1/2 tsp each salt and freshly ground black pepper
6-lb bone-in pork center loin roast (TIP: have your butcher crack the roast's chine (backbone) and, for an elegant presentation, french the ribs (trim meat from ends of bone))

Fruit Compote
3 Tbsp butter
1 cup finely chopped onion
1 cup dry white wine or fresh orange juice
1 cup dried cherries
1/2 cup golden raisins
2 Tbsp honey
1/4 tsp salt
reserved 3 oranges

Garnish
sprigs of sage and parsley, red and green grapes and kumquats

Directions
Place oven rack in lowers position. Heat oven to 350 F
RUB ix ingredients in a small bow. Press mixture firmly onto pork.

Place pork, bones up, on a rack in a shallow roasting pan. Roast 2 hours or until a meat thermometer inserted into center of meat, not touching bone, registers 150 F for medium, 160 F for well-done.

While port roasts, make COMPOTE: melt butter in a medium saucepan. Add onion; saute until transluscent. Add wine, cherries, raisins, honey and salt. Bring to a boil; reduce heat, cover and simmer gently 15 minutes or until fruits are soft. Remove pan from heat.

Cut off white part and any peel remaining on reserved oranges. Holding oranges over a bowl, cut between membranes to release sections. Squeeze juices from membranes into bowl; cover and reserve.

When pork is done, place on a large serving platter; cover loosely with foil and let rest 15 minutes (temperature will continue to rise 5 to 10 F).

Add 1/2 cup water to roasting pan. Place pan over 2 burners and stir, scraping up browned bits on bottom. Pour into a small bowl or 1 to 2 cup glass measure. Let stand until fat rises to top. Skim fat off to reserve drippings on bottom.

Stir drippings, the oranges and juice into compote. Heat over medium low heat (don't boil or orange sections will break up).

Garnish platter with herbs and fruit; serve compote from a bowl.


calories 432  fiber 2 grams

February 11, recipe, "FRIED" CHICKEN FINGERS WITH VEGETABLE SAUTE

February 11, recipe
"FRIEND" CHICKEN FINGERS WITH VEGETABLE SAUTE (4 servings)

Ingredients
1/4 cup panko bread crumbs (see note) or plain dried bread crumbs
2 tsp grated parmesan
2 tsp dried instant minced onion
1/4 tsp salt
1 lbchicken tenders
nonstick spray

Vegetable Saute
1 Tbsp EVOO
1 each medium zucchini and yellow squash, sliced
1 cup grape or cherry tomatoes
1 tsp minced garlic
1/4 tsp each salt and pepper

Directions
CHICKEN FINGERS Place oven rack in lowest position. Heat oven to 475 F. Line a rimmed baking sheet with nonstick foil.

On a sheet of wax paper, mix crumbs, cheese, instant onion and salt. Press tenders in mixture to coat. Place on lined sheet. Coat chicken with nonstick spray.

Bake 7 minutes or until bottoms of tenders turn light golden. Remove baking sheet from oven; turn chicken and coat and nonstick spray. Bake 5 minutes more, until golden and cooked through.

VEGETABLE SAUTE While chicken bakes, heat oil in a large nonstick skillet over medium-high heat. Add squashes and saute 5 minute or until lightly colored and crisp-tender. Add remaining ingredients; saute 1 minute or until garlic is fragrant and tomatoes are hot.



calories 210, fiber 1 gram

February 9, Recipe, TUSCAN BASS WITH SQUASH & BEANS

February 9, Recipe
TUSCAN BASS WITH SQUASH & BEANS (4 servings)

Ingredients
1 Tbsp EVOO
1 cup sliced onion
12 oz zucchini and or yellow squash
2 cloves garlic, sliced
1 can (19 oz) cannellini beans rinsed and grained
1 can (8 oz) tomato sauce
1/2 cup water
1 1/2 tsp chopped fresh rosemary
1/4 tsp pepper
four 6-oz striped bass, black cod or mahi-mahi fillets (about 1/4 inch thick)



Directions
Heat 1 1/2 tsp of the oil in a large nonstick skillet. Add onion, saute 3 minutes. Add squash; saute 2 minutes. Add garlic; saute 1 minute or until fragrant.

Add beans, tomato sauce, water, rosemary and pepper; stir and bring to a boil. Reduce heat; place fish on top. Cover and simmer 7 to 8 minutes until fish is just cooked through.

Spoon bean mixture on plates; top with fish. Drizzle with remaining 1 1/2 tsp EVOO.

calories 340, fiber 8 grams

Recipe, February 7, CHUNKY BEEF CHILI (slow cooker)

Recipe, February 7
CHUNKY BEEF CHILI (slow cooker) (8 servings)

Ingredients
2 lb lean beef chuck, but for stew
1 can (28 oz) chunky-style tomatoes in puree, undrained
1 1/2 cups chopped onions
12 oz beer or 1 1/2 cups water
1 can (4.5 oz) chopped green chiles
1/4 cup tomato paste
3 Tbsp chili powder
1 1/2 Tbsp minced garlic
2 tsp ground cumin
1 1/4 tsp salt
1/4 tsp ground cinnamon
1/4 cup smooth peanut butter
3 cans (15 to 16 oz each) roman or pinto beans rinsed
1/2 cup chopped cilantro

Directions
Mix all ingredients except peanut butter, beans and cilantro in a 4 qt or larger slow cooker.

Cover and cook on low 7 to 9 hours until beef is tender. Stir in peanut butter until blended, then stir in beans.

Cover and cook 5 minutes, or until beans are hot. Stir in cilantro

Calories 377, fiber 8 grams

Recipe, February 6, MOROCCAN LAMB SHANKS

Recipe February 6
MOROCCAN LAMB SHANKS (4 servings)

Ingredients
2 cans (15.5 oz each) chickpeas, rinsed
1 cup each pitted prunes and dried apricot halves
1 cup finely chopped onion
1 Tbsp minced garlic
1 cup chicken broth
1/4 cup fresh orange juice
1 Tbsp freshly grated orange zest
1/2 tsp each salt, ground cinnamon, cumin and ground ginger
4 lamb shanks (12 to 14 ounces each)
garnish toasted sliced almonds and chopped parsley

Directions
Mix all ingredients except lamb in an oval 5 1/2 qt or larger slow cooker. Add lamb; spoon some mixture over shanks.

Cover and cook on low to 10 to 12 hours until lamb is very tender.

Remove lamb to serving plates; spoon out chickpeas and fruit and a slotted spoon and add to plates. Pour liquid into a bowl, skim off fat and pour juices into a gravy boat. SErve with the lamb; garnish plates with almonds and parsley.

850 calories fiber 12 grams

RECIPE 3 February, SHEPHERD'S PIE

RECIPE 3
February
SHEPHERD'S PIE (5 servings)

 Ingredients
1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 tsp dried thyme leaves
1/4 tsp pepper
3 cups frozen mixed vegetables
1 can (14.5 oz) diced tomatoes, drained
1 jar gravy (heinz bistro au jus)
1 contained (2 lb) refrigerated mashed potatoes
2 Tbsp grated parmesan

Directions
Heat broiler. Heat ovenproof nonstick skillet over medium-high heat. Add ground beef, onion, garlic, thyme and pepper; cook, breaking up meat, 5 minutes or until browned. Stir in vegetables, tomatoes and gravy; simmer, covered, 5 minutes.

Meanwhile, heat potatoes in microwave as package directs. Drop spoonfuls of potatoes on top of beef mixture; sprinkle with Parmesan. Place under broiler for 3 to 5 minutes until topping is browned.

549 calores, fiber 7 grams

RECIPE 2/1 BEEF, SHIITAKE & BARLEY SOUP

February 1
Recipe 1. Beef, Shiitake & Barley Soup (6 servings)

Ingredients
3 tsp oil, divided
12 oz lean beef chuck for stew, cut into bite-size pieces
1 large onion, chopped
2 large carrots, diced
12 oz shiitake mushrooms, stems discarded and caps sliced
2 tsp minced garlic
4 cups chicken broth
2 cups water
1/2 cup barley (not quick-cooking)
3/4 tsp kosher salt, or to taste
1/4 tsp freshly ground pepper

Directions
Heat 1 tsp oil in a 5-qt pot over medium-high heat. Add beef; cook 4 to 5 minutes until brownded. With slotted spoon, transfer beef to plate.

Add remaining 2 tsp oil to pot. Saute onion and carrots 3 minutes. Add mushrooms and garlic; saute 3 minutes more.

Return beef to pot. Add broth, water, barley, salt and pepper; bring to a boil. Reduce heat and simmer, covered, 30 minutes or until meat and barley are tender. Season with salt to taste.

Calories 206, fiber 5 g.

ITALIAN CHICKEN, WHITE BEANS, ESCAROLE SOUP with CORN MUFFINS and HONEY BUTTER

2 servings of ITALIAN WHITE BEAN, CHICKEN, ESCAROLE,

And PANCETTA SOUP SMOTHERED in PARMESAN

Served with CORN MUFFINS and HONEY BUTTER

Ingredients:

Chicken breasts chopped into 1 inch chunks

Or two ½ inch coarsely chopped pancetta

1 Tbsp EVOO

1 medium yellow onion chopped

4 cloves garlic

2 carrots diagonally sliced 1/8 inch

2 parsnips diagonally sliced 1/8 inch

1 pound large head escarole thinly sliced

4 cups chicken or vegetable stock

1 cup water

1 can 16 ounce cannellini beans

1 tsp dried rosemary

sea salt and freshly ground pepper

1 cup freshly grated Parmesan cheese

 Directions: sauté garlic and onion, then meat 8 to 10 minutes, add carrots, parsnips, then escarole, add broth and water, bring to boil. Add white beans and rosemary, simmer about 20 minutes. Blend half the soup and  return, add ½ cup of parmesan. Serve topped with remaining parmesan cheese.

SERVE WITH:  corn bread muffins and honey butter (see below)

6 CORN MUFFINS:

Mix dry ingredients:

½ cup corn meal

½ cup flour

1/8 cup sugar

1/8 tsp salt

½ Tbsp baking powder

Mix liquid ingredients:

½ cup buttermilk

1 large egg, slightly beaten

2 ½ Tbsp melted butter

Combine liquid and dry but don’t overmix.

Spread 2 tsp on muffin pan

Bake 15 to 17 minutes at 350 F.

Cool for 10 minutes and serve with

HONEY BUTTER:

1/2 stick of butter

2 Tbsp honey

Blend and refrigerate for 15 minutes.

Seared scallops with sugar snap peas

Scallops on pureed mint and peas

RECIPE

Ingredients

Peas or tendrils

Garlic

Mint

Butter

Pepper

EVOO

Directions

Dry heat the vegetables.

Then take a few tablespoons of the mint and several of the peas or tendrils and blend them together to form a decorative paste for plating.

Brown butter and coat the scallops.

Use some EVOO to braise the scallops and peas.

Plate the peas, garlic and scallops

Add cracked pepper to taste.

Serve with sparkling apple cider.

18. SPLIT PEA SOUP

18. SPLIT PEA SOUP

Ingredients

1 lb dried green split peas
2 cups diced onions
1 1/2 dups diced carrots
1 cup diced celery
2 tsp minced garlic
1/2 tsp pepper
3 chicken bouillon cubes
1 1/4 lb ham hocks

Directions

Put all ingredients and 7 cups water in a 5 1/2 qt or larger slow cooker

Cover and cook on high 6 hours or on low 12 hours until peas are very soft and fall apart.

Remove ham. When cool enough to handle, cut meat off the bone, dice and return to soup. Serve with cornbread, or cut cornbread in cubes, toast in oven and serve as croutons