Polish Reuben Casserole-can be cut in 1/2)

2 cans (10 3/4 oz each) condensed cream of mushroom soup
1 1/3 cup milk
1/2 cup chopped onion
1 tbls. mustard
2 can (16 oz each) sauerkraut-rinsed and drained (or a bag of it)
1 package (8oz) uncooked medium-width noodles (egg noodles work)
1 1/2 pounds polish sausage cut into 1/2 inch pieces
2 cups shredded swiss cheese or sliced if easier.
1/4 cup whole wheat bread crumbs
2 tbls. butter melted

Combine soup, milk, onion, and mustard in medium bowl; blend well.  Set aside.

Spread sauerkraut in greased (pam spray) 13 X 9 inch pan

Top with uncooked noodles.  Spoon soup mixture evenly over top.

Top with sausage, then cheese.

Combine crumbs and butter in small bowl; sprinkle over top.

Cover pan tightly with foil.

Bake in preheated 350* oven for about an hour or until noodles are tender.

Can assemble the night before and cover to cook next day.

salmon baked in foil

salmon fillets (4)-5oz each
2 teaspoons evoo plus 2 tbls
salt and pepper
3 tomatoes chopped or 1 (14oz) diced tomatoes, drained
2 chopped shallots
2 tbls. fresh lemon jice
1 teaspoon each dried oregano and dried thyme

preheat oven to 400*F

Spinkle salmon with 2 teaspoons evoo, salt, and pepper.  Stir tomatoes with shallots, 2 tbls. oil, lemon juice, oregano, thyme, salt and pepper in a med. bowl till mixed well.

Place a salmon fillet, oiled side down, atop a sheet of foil.  Wrap the ends of the foil to form a spiral shape.  Spoon the tomato mixture over the salmon.  Fold the sides of the foil over the fish and tomato mixture, covering completely; do this for each fillet and seal the packets closed.  Place the foil packets on a baking sheet.  Bake until salmon is cooked through (flaky) about 25min.  Using a large metal spatula, transfer packets to plates and serve.

Potato Gnocchi with shrimp and peas

3/4 pound large shrimp (about 30 pieces), peeled and deveined-not cooked
2 tbls evoo
2 teaspoons fresh rosemary-chopped
1 teaspoon fresh parsley - chopped
1/4 teaspoon red pepper flakes
1 clove garlic, chopped
3 cups gnocchi
1/4 cup fresh peas (canned or cooked from frozen)
1 tbls thinly sliced green onion
1 small can sundried tomatoes in oil (remove oil and chop)-optional
small baby portabellas chopped (optional)

Toss shrimp with 1 tbls evoo, rosemary, parsly, red pepper flakes, and garlic.  Refrigerate for 3 hrs.  Bring 8 cups salted water to boil.  Add gnocchi.  Drain when gnocchi float about 5min.  reserving 1/4 cup liquid.

Combine remaining 1tbls oil with sundried tomatoes, mushrooms (if using), peas, green onion and saute in large pan over high heat.  Season with salt and pepper to taste.  Add shrimp with tomatoes and mushrooms are just about soft.

Add gnocchi and cook until shrimp are pink and just cooked through.  About 5 min.

Serve warm.

Peachy Pork Chops

4 (1 1/4 thick) pork chops
salt and pepper to taste
1 tbls. vegetable oil
1 (29oz) can sliced peaches, drained and syrup reserved
3 tbls. brown sugar
1 teaspoon ground ginger

1. Heat oil in a large skillet over med. heat.  Trim all visible fat from chops and season with salt and pepper to taste.  Brown chops in pan with oil.

2. Combine reserved peach syrup, brown sugar and ginger.  Pour over chops and bring to a boil.  Add peaches and cook, uncovered for 15-20min.  until liquid is reduced to half and thick.  Turn chops occasionally to insure even cooking.  Serve with rice is good ;)

Tex Mex Chicken Taco Soup

• 1/2 cup diced onions
• 1/2 cup diced green bell peppers
• 1 tablespoon minced garlic
• Vegetable oil
• 1 pound chicken breasts, boiled and shredded
• 1 package taco seasoning mix
• 1 (8-ounce) jar salsa
• 1 (14-ounce) can kernel corn
• 1 (14-ounce) can hominy
• 1 (16-ounce) can ranch style beans
• 2 (4-ounce) cans tomato paste
• 2 (14-ounce) cans chicken broth
• 1 (8-ounce) package cream cheese

Directions

Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese.

Also, great on the second day over rice.

Chicken, chorizo and tortilla Stoup

• 1 pound chicken tenders
• Salt and pepper
• 3/4 pound chorizo sausage, in packaged meats case near kielbasa
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, smashed
• 1 red bell pepper, chopped
• 1 medium onion, chopped
• 6 small red potatoes, diced
• 1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
• 1 (15-ounce) can dark red kidney beans, drained
• 2 teaspoons hot sauce
• 1 quart chicken stock
• 1 sack red or blue corn tortilla chips
• 2 cups shredded pepper jack or smoked Cheddar
• Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves

Directions

Preheat medium soup pot over medium-high heat.

Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.

Preheat broiler.

Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs.

Pork Chops with Raspberry Sauce

One of the easiest meals to prepare....start to table 30 min!

1/2 teaspoon each of dried thyme and dried sage
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4oz) boneless pork loin chops
1 tbls. butter
1 tbls. olive oil
1/4 cup seedless raspberry jam
2 tbls. orange juice
2 tbls. white wine vinegar (I used apple cider b/c that's what I had and it worked :) )

Directions:
Preheat oven to 200 degrees F. In a small bowl, combine crushed thyme, sage, salt, and pepper.  Rub evenly over pork chops.

Melt butter and olive oil in a nonstick skillet.  Cook pork chops about 5 min. on each side-only turn once.  Remove from skillet and keep warm in preheated oven (I put on a cookie sheet w/sides).

In the skillet, combine jam, oj, and vinegar.  Bring to a boil, and cook for 2 to 3 min. or until sauce is reduced to desired consistency (it will thicken more as it cools).

Spoon sauce in a pool on plates and top with pork chops.

Enjoy!