Diced Chicken and Noodles

• 4 c. cooked chicken, diced
• 8 c. chicken broth
• 1 c. diced celery
• 1/3 c. finely minced onion
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. dried thyme
• 1 garlic clove, minced
• 3 c. thick egg noodles, broken into pieces

In a large soup pot, combine the chicken, celery, onion, salt, pepper, thyme and garlic. Pour chicken broth over. Taste and adjust seasonings. Bring to a boil, lower heat and simmer 20 minutes, or until vegetables are tender. Add uncooked noodles to boiling chicken broth. Boil lightly until noodles are tender, 20 minutes.  Serves 6.

Oven Beef Stew

• 3 T. butter
• 1 med. onion, chopped
• 2 garlic cloves, minced
• 1-1/2 lb. lean stew beef, cubed
• 1/2 c. flour
• salt & pepper, to taste
• 1/2 c. celery, diced
• 2 lg. carrots, peeled and cubed
• 2 lg. potatoes, peeled and cubed
• 2 c. beef broth

Preheat oven to 350.

Heat butter in a a large skillet and saute the onion and garlic until just tender. Remove and set aside.

Dredge the cubes of meat in the flour which has been seasoned with salt and pepper.  Add to the skillet and brown in the butter. Use more butter if needed, but not too much, or the stew will be greasy.

Layer the rare meat, onions, garlic and vegetables in a large covered casserole dish; salting and peppering as desired between layers. Pour the broth over all, adding more water if needed so that the layers are almost completely covered.

Cover casserole and bake until meat and vegetables are tender; about 1 to 1-1/2 hours.

Chicken a la King

• 2 c. cooked, diced chicken
• 1/2 lb. mushrooms, washed and sliced
• 4 T. butter
• 1 green pepper, diced
• 1 red pepper, diced
• 2 T. flour
• 1 c. milk
• 1 c. half-n-half
• salt & pepper, to taste
• fresh parsley, chopped

In a heavy skillet, saute the mushrooms and peppers until soft. Add in the flour and stir until well blended. Slowly add in the milk and half-n-half. Bring to a low boil, and stir until thickened. Stir in the chicken; season with salt and pepper. Serve over biscuits, toast points or buttermilk waffles. Garnish with the chopped parsley.  Makes 3 hearty servings; easily doubled.

Note: Substitute frozen peas for the green pepper, if you like.

Hamburger Hot-Dish

• 1 lb. lean ground beef
• salt & pepper, to taste
• 1 garlic clove, minced
• 1/2 lb. American cheese
• 2 oz. can sliced black olives, drained
• 2 c. flat egg noodles, cooked as directed on package
• 15 oz. stewed tomatoes, undrained
• 1/4 c. water

Brown the beef, along with the salt, pepper and garlic. Layer all ingredients in a greased casserole dish. Rinse out the tomato can with the 1/4 cup of water and pour over all. Cook, uncovered, at 350 for 30-40 minutes, or until hot and bubbly. Serve with a side salad for a filling meal.  Serves 4.

Zucchini Loaf

• 4 med. zucchinis, sliced
• 1 lg. onion, diced
• 1 green pepper, diced
• 1 sweet red pepper, diced
• 4 garlic cloves, minced
• Minced herbs (fresh parsley, thyme, basil)
• 2 eggs
• 1/3 c. milk
• 8 slices wheat bread
• 2 eggs, hard-boiled and mashed
• salt & pepper, to taste
• Olive oil

Preheat oven to 350.

Gently saute the zucchini, onion and peppers in olive oil in a large skillet. Remove from heat, add the minced garlic and herbs, then cover the skillet.

In a large deep bowl, beat the 2 eggs and the milk together. Add salt and pepper, and continue beating. Slowly crumble the bread slices into the bowl; add the well mashed hard-boiled eggs and the vegetables. With greased hands, mix and blend the contents of the bowl thoroughly and form into a large round ball. Refrigerate it in the bowl for at least 2 hours.

Press the zucchini loaf into a well buttered pan. Bake for 25-30 minutes.

NOTE: This attractive and easy-to-prepare vegetarian dish may be served either hot or cold. Serves 6.

Vegetable-Noodle Casserole

• 12 oz. broad egg noodles
• 2 c. diced eggplant
• 2 med. tomatoes, sliced
• 1 green pepper, chopped
• 1 onion, chopped
• 1 T. chopped fresh parsley
• garlic powder
• salt & pepper, to taste
• 1 c. grated yellow American cheese
• Parmesan cheese

Preheat oven to 350.

Cook noodles according to package directions, and drain.

Saute vegetables and seasonings until tender. Combine noodles, vegetable mixture and cheese in a buttered casserole dish. Sprinkle with Parmesan. Bake uncovered for 35-40 minutes. Serves 4.

Harlot's Sauce

• 3 garlic cloves, minced
• 2 T. olive oil
• 2 (28 oz.) cans Italian diced tomatoes, undrained
• 6 oz. can black olives, drained & chopped
• 4 T. capers, drained
• 8 fresh basil leaves, chopped
• 1/4 tsp. red pepper flakes

Saute garlic in the oil until soft and golden brown. Add the tomatoes and simmer for 10 minutes. Add the remaining ingredients and simmer in uncovered pot for 30 minutes, or until sauce has thickened. Serve over thin spaghetti with lots of Parmesan cheese.

Split Pea Sausage Soup

• 1 lb. dried split peas
• 7 c. water (or add more for a thinner soup)
• 1 lb. kielbasa or smoked sausage, cubed
• 5 cubes chicken bullion
• 1-1/2 c. chopped carrot
• 1 c. chopped celery
• 1 onion, chopped
• 2 potatoes, peeled and chopped
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• 2 bay leaves

Look over the peas for debris or small stones. Combine all ingredients in a slow cooker. Cook on HIGH for 5 hours, or until vegetables are tender. Remove bay leaves before ladling into bowls.

Makes a lot, but freezes well. Cool completely before ladling into freezer bags or rigid containers.

Impossible Vegetable Pie

• 2 c. fresh broccoli, steamed & chopped
• 1/2 c. onion, chopped
• 1/2 c. red pepper, chopped
• 1 c. Cheddar cheese, shredded

Place into a greased 9-inch pie plate.

• 1-1/2 c. milk
• 1 c. Bisquick
• 3 eggs
• salt & pepper, to taste

Blend together with a wire whisk. Pour over vegetables. Bake, uncovered, at 400 for 35 minutes.

Note: Saute the onion and red pepper first, if you like.

Melt in Your Mouth Chicken

• 4 boneless, skinless chicken breast halves
• 1 c. mayonnaise
• 1/2 c. grated Parmesan cheese
• 1-1/2 tsp. seasoning salt
• Freshly ground black pepper, to taste
• 1 tsp. garlic powder

Mix mayonnaise, cheese and seasonings. Spread mixture evenly over chicken. Bake uncovered at 375 for 45 minutes. That's it! Always turns out tender.  

Fresh Tomato Lasagna with Olive Tapenade

• 4 T. butter
• 2 lg. Vidalia onions, thinly sliced
• Salt & pepper, to taste
• 2 tsp. sugar
• 12 lasagna noodles
• 4 T. olive oil
• 6 T. black olive tapenade
• 2 beefsteak tomatoes, thickly sliced
• 1 T. finely chopped, fresh rosemary
• 3 c. Mozzarella cheese, shredded
• 1 French baguette

Melt 2 tablespoons of the butter in a skillet over medium-low heat. Saute onions with a sprinkle of salt until soft, about 20 minutes. Add sugar, raise heat to medium, and cook, stirring frequently until onions begin to brown, about 5 minutes. Add 3 tablespoons water, and stir to deglaze skillet. Cook until onions are brown, about 8 minutes; set aside.

Meanwhile, cook lasagna noodles as directed on package. Drain, and drizzle 1 tablespoon olive oil over noodles.

Preheat oven to 350. Brush bottom of a 9 X 13-inch casserole with olive oil. Lay 3 noodles side by side, covering bottom of dish. Spread 2 tablespoons tapenade over noodles, followed by one-third of tomatoes, 1 teaspoon rosemary, pepper, one-third of reserved onions, and 1/2 cup mozzarella. Repeat with two more layers. Place remaining 3 noodles over top of lasagna and drizzle with remaining olive oil. Cover with aluminum foil and bake until cooked through, about 50 minutes. 

Meanwhile, tear some bread into large breadcrumbs. In large skillet, melt remaining butter. Add breadcrumbs and toss.

Remove lasagna from oven. Uncover; top with breadcrumbs and remaining mozzarella. Bake until cheese melts, about 10 minutes. Let rest 10 minutes before serving.  Serves 6.

Pesto Bean Soup

Saute 5 sliced garlic cloves and a pinch of red pepper flakes in a skillet with olive oil. Add 2 cans drained cannellini beans and 1 cup water; simmer until thick, 8 minutes. Stir in 3 tablespoons pesto and 2 tablespoons grated Parmesan. Add 3 cups chicken or vegetable broth and 1 cup chopped celery; cook 15 minutes. Stir in 1/2 cup each chopped olives and roasted peppers.

Whole-Wheat Spaghetti with Cherry Tomatoes

• 2 pints cherry tomatoes (1 red, 1 yellow), halved
• Salt & pepper, to taste
• 1 sprig fresh thyme leaves
• 1/2 c. olive oil, plus more for serving
• 1 lb. whole-wheat spaghetti
• 1/2 c. chopped, fresh parsley
• 6 T. ricotta cheese

Preheat oven to 325. Place tomatoes, cut-side up, on a baking sheet and sprinkle with the thyme, salt and pepper. Drizzle with 1/4 cup olive oil. Roast until tomatoes soften, about 30-40 minutes.

Meanwhile, cook spaghetti as directed on box. Drain and transfer to a large bowl. Add parsley, 1/4 cup olive oil, roasted tomatoes and toss. Season with salt and pepper.

Top each serving with 1 tablespoon ricotta and 1 tablespoon olive oil.  Serves 6.

Roasted Asparagus Pasta with Garlic Butter

Hands-down, my favorite pasta dish! If you love the taste of garlic and asparagus, you'll really like this!!

• 2 T. butter
• 5 cloves garlic, peeled and chopped
• 8 oz. whole wheat rotini pasta
• 1 lb. asparagus, trimmed and cut into 1" pieces
• 1 T. olive oil
• salt & pepper, to taste
• 1 T. sesame seeds
• 1/4 c. Parmesan cheese, grated
• 1-2 T. chopped, fresh chives

In a small saucepan, over low heat, saute the garlic in the butter until soft and fragrant; set aside.

Cook the pasta according to the directions on the box; drain well.

Combine the asparagus, oil, salt and pepper. Roast at 400 for 15-20 minutes; stirring once or twice, until tender.  Add in sesame seeds the last 5 minutes of cooking time.

Mix together, the pasta, asparagus, garlic butter and Parmesan cheese. Add more salt and pepper, if needed. Serve with the fresh chives scattered over top.

Makes 3 hearty servings, but easily doubled for a larger group.

Chicken Baked in Cream

Both boneless, skinless chicken breasts or thighs, or bone-in chicken pieces work equally well in this recipe. Use 6-10 pieces of chicken (depending on size), to fill the baking dish.

• 3/4 c. flour
• 1 tsp. each: salt & pepper
• 1 tsp. paprika
• 2 tsp. poultry seasoning
• 2 T. butter
• 2 T. vegetable oil, a little more, if needed
• 6-10 chicken pieces
• 2 c. heavy cream
• Paprika

Preheat the oven to 300, and grease a large baking dish.

Mix together the flour and seasonings in a large, plastic freezer bag. Shake the chicken pieces, a few at a time, in the flour to fully coat.

Heat up the butter and oil in a large saute pan set over medium-high heat. Place the floured chicken in the pan and saute on both sides until golden brown; about 10 minutes.

Transfer the chicken to the prepared casserole dish. Pour cream over; then sprinkle with additional paprika. Cover and bake for 2 hours, until chicken is tender. Garnish with sprigs of fresh parsley, if desired.

This dish makes it's own cream gravy, so a good side dish would be mashed potatoes, and green peas to add a little color.

Horseradish Meat Loaf

• 4 slices wheat bread, ground in a food processor
• 1/4 c. milk
• 1/4 c. prepared horseradish
• 1 egg, beaten
• 2 T. Dijon mustard
• 2 T. chili sauce
• 2 tsp. Worcestershire sauce
• Salt & pepper, to taste
• 1/2 c. finely chopped celery
• 1/2 c. finely chopped onion
• 1-1/2 lb. ground beef
• chili sauce or ketchup, for garnish

Preheat the oven to 350.

In a large mixing bowl, soak the bread in the milk until soft. Next, stir in remaining ingredients and blend until well combined.

Shape into a loaf in a greased casserole dish, adding chili sauce or ketchup to the top of loaf, if desired. Bake for about 1 hour, until browned and cooked through.

Remove from oven and let rest for 10 minutes before slicing.

We usually double the recipe. The leftovers make great meatloaf sandwiches to eat throughout the week.

Hearty Beef Barley Soup

• 2 lb. chuck roast, cut into 1" cubes
• 2 T. vegetable oil
• 1 lg. onion, chopped
• 64 oz. beef stock
• 16 oz. diced tomatoes, undrained
• 1 c. chopped carrots
• 1 c. chopped celery
• 1 c. chopped green pepper
• 2/3 c. quick-cooking barley
• 2 tsp. Worcestershire sauce
• Salt & pepper, to taste
• 1 tsp. dried thyme
• 1/2 c. finely chopped, fresh parsley

In a large stockpot, braise the beef in the hot oil for 10 minutes; add in the onion, and continue browning for 15 minutes longer, stirring occasionally. Stir in the stock and tomatoes; cover and simmer for 1-1/2 hours.

Add the rest of ingredients, except for the fresh parsley; cover and cook until the vegetables are tender, about 30 minutes. Add in the parsley, stir and serve.

To freeze: allow to cool completely. Ladle into plastic freezer bags, or rigid containers making sure to leave at least 1/4" head space.

Mexican Baked Chicken

• 14.5 oz. can stewed tomatoes
• 1 T. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• Sprinkle salt
• 2 lb. chicken (bone-in pieces, or boneless, skinless breasts or thighs)

Preheat the oven to 400. Grease a casserole dish.

Pour the tomatoes into the dish, add in spices and stir to combine. Lay chicken pieces on top of tomatoes, sprinkle with a little extra chili powder and salt. Bake uncovered for 30 minutes. Baste with some of the tomato juices; continue baking for 20 minutes longer, or until done. Serve over rice with a side of refried beans.
Serves 3-4, but easily doubled.

Beef Pot Roast

• 3 lb. beef chuck roast, trimmed of fat
• salt & pepper, to taste
• 1 tsp. dried thyme
• 2 crumbled bay leaves
• 1 lg. onion, sliced

Place the roast in a greased 9 X 13-inch casserole dish. Sprinkle with salt, pepper, thyme and bay leaves. Lay onion slices on top and around roast. Cover tightly with foil (don't remove or peek under during cooking time). Place in oven and set the temperature to 275. Cook for 5 hours (if not yet tender, leave in for another hour, or so). Let roast stand for 10 minutes before slicing or shredding. Serves 6.

Eggs with Soy Sauce over Rice

Very inexpensive, filling and tasty meal.

• 2 eggs per person
• butter
• cooked rice
• soy sauce

Cook the eggs in a little butter, over-easy. Fill shallow bowls with rice; top with eggs and drizzle a little soy sauce over.

For extra protein, and hunger-staving power, stir in some cooked black beans with the rice.