Non Recipe Favs to not forget

• hot dogs wrapped and baked in crescents
• ham and cheese wrapped and baked in crescents
• pizza made on english muffins
• fish and rice
• steak
• grilled cheese and soup
• panini night
• taco night or nacho night or taco salad (use shells from ref. section)
• Spaghetti bake (use leftover spaghetti and bake it with cheese- lasagna style)
• Portabella mushroom burgers with goat cheese and roasted peppers
• Garlic bread with tomatoes and fresh mozz

roasted butternut squash

1/2 large butternut squash
2 tablespoons honey
2 tablespoons brown sugar
2 garlic cloves, smashed and chopped
salt and pepper
1/4 cup olive oil
vegetable oil cooking spray, like pam
Directions:

1 peel and chop squash into 2 inch cubes and put in a bowl.
2 Add all other ingredients and toss.
3 Spray a cookie sheet with non-stick veg spray (like Pam).
4 put the tray near the bottom of the oven and roast at 350 until tender (about 1/2- 1 hour).

Roasted Garlic Cauliflower

This was delicious! 2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

Directions1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish. 2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste. 3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Cornflake and Italian Seasoned OR Ranch Chicken

Parmesan Ranch Chicken--cut in 1/2 if needed

6-8 Chicken breasts
1 cup Corn Flakes
1 cup Shredded Parmesan
1 cube butter (melted)
1 packet of Ranch Dressing Mix

Preheat oven to 350. Mix together Corn Flakes, Parmesan and Ranch packet. Cut the chicken in half, dip the chicken in the melted butter then in the corn flake mixture and place into baking dish. Pour the remaining butter on top and bake for 45-50 minutes uncovered. Enjoy!!!

To make it Italian seasoned buy the Italian dressing seasoning packet.  Also, you can use Panko breadcrumbs instead for either recipe.

Tortellini and Garden Vegetable Bake

Two things- 1) unless you plan to feed 12, cut this recipe in 1/2!!  

                       2) Notice the make the night before note at bottom

This was great!

ingredients

• 10
  two 9-ounce packages refrigerated tortellini (I used a chicken filled one)

  4    medium carrots, thinly sliced

• 1 1/2
  cups sugar snap peas, halved crosswise
• 1
  tablespoon margarine or butter
• 1
  pound skinless, boneless chicken breasts, cut into bite-size pieces
• 1
  cup sliced fresh mushrooms
• 1/3
  cup chicken broth
• 2
  tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed
• 2
  teaspoons all-purpose flour
• 3/4
  teaspoon garlic salt
• 1/2
  teaspoon pepper
• 1
  cup milk
• 1
  8 ounce package cream cheese or light cream cheese (Neufchatel), cubed and softened
• 1
  tablespoon lemon juice
• 1
  cup quartered cherry tomatoes
• 1
  small red or green sweet pepper, coarsely chopped
• 2
  tablespoons grated Parmesan cheese

directions

1.Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.

2.Meanwhile, heat margarine or butter in a 12-inch skillet. Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink. Remove from skillet.

3.Shake together chicken broth, oregano, flour, garlic salt, and pepper in a screw-top jar until smooth. Add to skillet along with milk. Cook and stir until thickened and bubbly; add cream cheese. Cook and stir until cream cheese is smooth. Remove from heat. Stir in lemon juice. Add pasta mixture, chicken mixture, tomatoes, and sweet pepper. Toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole.

4.Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir mixture and sprinkle with Parmesan cheese. Transport in an insulated carrier. Makes 12 main-dish servings.

from the test kitchen

• Prepare as directed but don't bake it. Instead, cover and chill up to 24 hours. Bake, covered, in a 350 degrees F oven about 55 minutes or until hot.

nutrition facts (Tortellini and Garden Vegetable Bake)

• Servings Per Recipe 12,
 
• cal. (kcal) 247,
 
• Fat, total (g) 12,
 
• chol. (mg) 43,
 
• sat. fat (g) 5,
 
• carb. (g) 17,
 
• fiber (g) 1,
 
• pro. (g) 15,
 
• vit. A (RE) 464,
 
• vit. C (mg) 21,
 
• sodium (mg) 477,
 
• calcium (mg) 121,
 
• iron (mg) 2,
 
• Percent Daily Values are based on a 2,000 calorie diet

Nutella Cupcakes..Yum!

Self-frosting Nutella Cupcakes

1/4 cup butter, at room temperature
1/4 cup canola or mild vegetable oil
1 cup sugar
2 large eggs
1 tsp. vanilla
1 3/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk or half & half
1/2 cup(ish) Nutella

Preheat the oven to 350F.

In a large bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth.

In a small bowl, stir together the flour, baking powder and salt; add half to the butter mixture and beat on low speed just until combined. Add the milk and beat just until combined, then add the remaining flour mixture and beat just until combined.

Divide the batter between 12 paper-lined muffin cups. Spoon the Nutella into a small microwave-safe dish and microwave it for 10-20 seconds, until softened but not liquefied. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object. Bake for 25-30 minutes, or until springy to the touch. Tilt them in the pan to help them cool.

Makes a dozen cupcakes.

Very quick Mac and Cheese

2 quarts water
1 Tbsp salt
2 cups uncooked elbow macaroni
2 Tbsp unsalted butter
1/2 lb cheddar cheese, grated (about 2 cups, packed)
1 teaspoon corn starch
2 tablespoons flour
1 cup milk, heated until steamy, but not simmering1/2 teaspoon lemon juice
1/4 cup ham, chopped into 1/4 inch cubes
Freshly grated black pepper

DirectionsMethod 1 In a medium sized bowl, mix corn starch into the grated cheese, so that the cheese is coated, set aside. This will help the cheese from getting too stringy. 2 Bring 2 quarts of water with the tablespoon of salt to a boil in thick-bottomed saucepan. Add the elbow macaroni and follow the cooking time instructions on the package, minus about 2 minutes. (If your macaroni doesn't come with instructions, start checking at 7 minutes). Cook until al dente - cooked through, but still slightly firm. Drain the water from the cooking pan. 3 While the macaroni is cooking, prepare the sauce. Melt the butter in a large saucepan on medium heat. Whisk in the flour. Slowly dribble in the milk, while whisking (to avoid clumping) until the sauce is smooth. Slowly add the grated cheese, while whisking, until smooth. Stir in the lemon juice. Add the cooked, drained macaroni and ham. Do not over-mix. Sprinkle in some freshly grated black pepper. Serve immediately. Yield: Serves 3-4 adults or 4-6 kids.

Quick-Weekday Corn Chowder

	It was a great-quick soup for during the week--we used heavy cream to make it thicker and used just a bit more of the veggies and meat.  Enjoy! 1 medium uncooked yukon gold potato(es)
	1 spray(s) cooking spray
	1/2 cup(s) uncooked celery, chopped
	1/4 cup(s) uncooked onion(s), chopped (or 1 large shallot)
	4 piece(s) corn on the cob, kernels removed with a knife
	1 cup(s) sweet red pepper(s), diced
	4 oz uncooked Canadian-style bacon, diced
	2 cup(s) fat-free skim milk
	1/2 tsp table salt
	1/4 tsp black pepper
	1/8 tsp hot pepper sauce, or to taste

Instructions

• Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.
• Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat for 5 minutes.
• Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.

Notes

• Feel free to substitute your favorite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.