Beef-Broccoli Lo Mein

Ingredients
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
1 tsp dark sesame oil
1 Tbsp peanut oil
1 Tbsp minced peeled fresh ginger
4 garlic cloves, minced
3 cups chopped broccoli
1 1/2 cups vertically sliced onion
1 (1-pound) flank steak, trimmed and cut across the grain into long, thin strips
3 Tbsp low-sodium soy sauce
2 Tbsp brown sugar
1 Tbsp oyster sauce
1 Tbsp chile paste with garlic

Cook pasta according to package directions, omitting salt and fat; drainCombine pasta and sesame oil, tossing well to coat

While pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat
Add the ginger and garlic; sauté 30 seconds
Add broccoli and onion; sauté 3 minutes
Add steak, and sauté 5 minutes or until done
Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly

Recipe courtesy of Cooking Light

Sweet Potato Casserole

Potatoes:
2 ¼ lbs sweet potatoes, peeled and chopped

1 cup half and half

¾ cup packed brown sugar – plus one extra scoop

1 tsp salt

2 tsps vanilla extract

2 large eggs

Cooking spray

Topping:
2 cups miniature marshmallows (or enough to cover all of sweet potatoes)

½ cup all purpose flour

¼ cup packed brown sugar – plus one extra heaping scoop

¼ tsp salt

2 Tbps chilled butter cut into small pieces

½ cup chopped pecans, toasted

Preheat oven to 375°

To prepare potatoes, place potatoes in a Dutch oven and cover with water

Bring to a boil

Reduce heat and simmer 20 mins or until very tender

Drain and cool slightly

Place potatoes in a large bowl

Add half and half, ¾ cup plus extra scoop of brown sugar, 1 tsp salt, and vanilla

Beat with a mixer at medium speed until smooth

Add eggs and beat well (mixture will be thin)

Scrape mixture into a 13x9” pan coated with cooking spray

To prepare topping, sprinkle marshmallows over top of casserole

Lightly spoon flour into a dry measuring cup; level with a knife

Combine flour, ¼ plus extra heaping scoop of brown sugar and ¼ tsp salt in a medium bowl

Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal

Stir in pecans and sprinkle over potato mixture and marshmallows

Bake at 375° for 30 mins or until golden brown

Yield: 16 servings

You can make the potatoes a day before, refrigerate and make topping next day.

Italian Sausage Rigatoni

Ingredients:|
1 package ground mild Italian sausage
1 package rigatoni pasta
3 Tbsps olive oil
2 cloves garlic, minced
1 large red bell pepper, chunked & sauted
1 jar (26 oz) pasta sauce
2 Tbps parsley, chopped

Cook sausage according to package directions, keep warm
Cook rigatoni according to package directions, keep warm
In a large pan place olive oil & garlic, saute lightly for 30 seconds
Add pepper & cook until crisp-tender
Combine cooked sausage & pasta sauce with pepper & heat until warm
Mix with the pasta
Top with parsley

Buttermilk Pie

Ingredients:
1 1/4 cups low fat buttermilk
2 large eggs, separated
1 disk refrigerated pie dough
1 stick unsalted butter
1 1/4 cups granulated sugar
3 Tbsps all-purpose flour
1 Tbsp fresh lemon juice
1/2 tsp finely grated lemon zest
1/4 tsp nutmeg
1/4 tsp salt
Confectioners sugar for dusting

Let buttermilk & eggs come to room temperature 1 hr before making filling
Preheat oven to 350
Ease dough into 9" deep-dish pie plate & crimp as desired
Pierce all over with a fork
Line dough with foil, then fill with pie weights or dried beans
Bake until edges are golden, about 20 mins
Remove the foil & weights & continue baking until lightly golden all over, about 10 more mins
Let cool completely on wire rack
Make the filling: beat the butter & sugar in a stand mixer fitted with the wish attachment on medium-high speed until combined, about 1 min
Add the egg yolks & beat until pale & thick, about 1 min
Reduce mixer speed to medium-low; add flour, lemnon juice, lemon zest, nutmeg & salt & beat until just incorporated
Increase the mixer speed to medium-high & slowly pour in buttermilk
Scrape down the sides of the bowl & continue beating until combined
Transfer to a large bowl
Clean the mixer & whisk attachment
Add the egg whites & beat on medium-high speed until stiff peaks form, about 4 mins
Fold the egg whites into the yolk mixture in 3 additions until no white streaks remain
Pour the filling into the prepared crust
Transfer to a baking sheet & bake until golden & set around the edges (the center will still jiggle), 45-50 mins, rotating the pie halfway through
Let cool on rack
Dust with confectioners sugar before serving

Sesame Pecan Chicken Strips

Ingredients:
2 large egg whites
1 cup breadcrumbs
1/2 cup finely chopped pecans
1/4 cup sesame seeds
1 tsp paprika
1 cup vegetable or peanut oil
1 1/4 lb skinless, boneless skinless chicken breasts

Beat egg whites in a large bowl until frothy
Mix breadcrumbs, pecans, sesame seeds, paprika, & 1 tsp salt in a medium bowl
Heat vegetable oil in a large nonstick skillet over medium-high heat
Dip chicken in egg whites & then roll in the breadcrumb mixture, pressing to help it adhere
Cook chicken until golden brown, about 3 mins per side
Drain on paper towels
Cut into strips
Serve with honey mustard dressing

Spice Rubbed Pork Chops

Ingredients:
2 (4 oz) boneless pork loin chops
1/8 tsp garlic salt
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp brown sugar
1.5 tsp olive oil

Heat skillet over medium-high heat
Sprinkle pork chops with 1/8 tsp garlic salt
Combine coriander, cumin, & sugar in shallow bowl
Sprinkle spice mixture over both sides of pork
Add oil to pan; swirl to coat
Add pork to pan
Cook 2 mins or until browned
Turn pork over & cook 4 mins or until done

Recipe courtesy of Cooking Light

Coconut Cupcakes

Recipe courtesy of the Barefoot Contessa Cookbook

Ingredients:
Cupcakes
3/4 lb (3 sticks) unsalted butter at room temperature
2 cups sugar
5 extra large eggs at room temperature
1.5 tsps vanilla extract
1.5 tsps almond extract
3 cups flour
1 tsp baking powder
1 tsp baking soda
0.5 tsp salt
1 cup buttermilk
14 oz sweetened shredded coconut

Frosting*
1 lb cream cheese at room temperature
3/4 lb (3 sticks) unsalted butter, room temperature
1 tsp vanilla extract
0.5 tsp almond extract
1.5 lb confectioners sugar, sifted

Preheat oven to 325
In the bowl of an electric mixed fitter with paddle attachment, cream butter & sugar on high speed until light & fluffy - about 5 mins
With the mixer on low speed, add the eggs 1 at a time, scraping down the bowl after each addition
Add vanilla & extract; mix well
In a separate bowl, sift together the flour, baking powder, baking soda, & salt
In 3 parts, alternately add the dry ingredients & the buttermilk to the batter, beginning and ending with the dry
Mix until just combined
Fold in 7 oz of coconut
Line a muffin pan with paper liners
Fill each liner to the top with batter
Bake for 25-35 mins until the tops are brown & a toothpick comes out clean
Allow to cool in the pan for 15 mins
Remove to a baking rack & cool completely
Meanwhile make the frosting
In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, vanilla, & almond extracts
Add confectioners sugar & mix until smooth
Frost the cupcakes & sprinkle with the remaining coconut

*I was too lazy to make the frosting so I decided to buy pre-made cream cheese frosting & added the vanilla & almond extracts

Baked Ziti

Ingredients:
Sauce
2 Tbsps olive oil
1 medium onion, chopped
3 cloves garlic, chopped
1 can (28 oz) whole tomatoes
1 can (15 oz) tomato sauce
2 Tbsps tomato paste
2 tsps sugar
1/4 tsp salt
1/4 tsp pepper
1 can (14.5 oz) basil & oregano diced tomatoes, drained
1/2 cup fresh basil leaves, chopped

Ziti & cheese
1 box (16 oz) ziti
8 oz shredded mozzarella
1/4 cup grated Parmesean cheese

Heat oven to 375
Coat 13 x 9 x 2" pan with nonstick cooking spray
Heat oil in a 3 quart sauce pan over medium heat
Add onion & cook 4 mins
Add garlic & cook another min
Stir in whole tomatoes & their juice breaking tomatoes apart with wooden spoon
Stir in tomato sauce, tomato paste, sugar, salt & pepper
Simmer, stirring occasionally for 20 mins
Remove pan from heat
Stir in diced tomatoes & basil
Cook pasta according to directions on package
Drain & mix ziti with tomato sauce
Pour mixture into prepared pan
Top with cheese
Bake 20-25 mins

Basil Parmesan Dip

Ingredients:
1 cup lightly packed basil leaves (about 1/2 oz)
3/4 cup finely grated Parmigiano-Reggiano cheese
3/4 cup reduced fat sour cream
2 tsps lemon juice
1 garlic clove, minced
Salt & pepper to taste

Add all ingredients to food processor or blender
Process until smooth
Serve with pita chips/crackers

Mexican Potato Sausage Casserole

Ingredients:
12 oz ground chorizo or Italian sausage*
1/2 cup chopped green bell pepper
1 package Simply Potatoes® Southwest Style Hash Browns
2 cups (8 ounces) shredded Monterey Jack or Cheddar cheese
4 eggs
1 cup milk
1 medium tomato, seeded, chopped


Heat oven to 350°F
Spray 8 or 9-inch square baking dish with nonstick cooking spray
In 10-inch skillet cook sausage and green pepper over medium-high heat 8 to 10 minutes or until sausage is browned and cooked through; drain
Place half of the Simply Potatoes in prepared baking dish
Top with half of the sausage and 3/4 cup of cheese; repeat
Combine eggs and milk in medium bowl; beat well with fork 
Pour egg mixture evenly over layered mixture in pan
Cover with foil; bake for 45 minutes
Uncover; add chopped tomato and remaining 1/2 cup cheese
Bake, uncovered, for an additional 10 to 15 minutes or until knife inserted in center comes out clean
Let stand 10 minutes before serving


* I used Italian sausage

Sizzling Sage Butter Pasta

Recipe found in cookbook Pasta by Eric Treuille & Anna Del Conte

Ingredients:

1 lb dried pasta (ribbons or stuffed pasta)

6 Tbsps butter

2 garlic cloves, peeled & halved

16 fresh sage leaves

freshly grated Parmesan

Cook pasta in large pot of boiling, salted water until firm to the bite

While pasta is cooking, heat butter & garlic in a skillet over medium heat until just golden

Add sage leaves & cook, stirring until fragrant (30 seconds)
Remove & discard garlic

Drain pasta & return to the warm pasta pot
Add hot butter & sage to pasta; toss well to coat

Serve immediately with Parmesan

Spinach & Walnut Pesto Pasta

Quick dinner. Be careful not to overdo the garlic!

Ingredients:

1 cup packed, stemmed spinach leaves

4 garlic cloves, crushed

3 Tbsps walnut pieces

6 Tbsps extra virgin olive oil

1/2 cup grated Parmesan

salt & pepper

1 lb dried pasta (tubes or shells)

Place spinach, garlic, walnuts & olive oil in a food processor; pulse until smooth

Transfer to a bowl

Mix in Parmesan until well combined

Add salt & pepper to taste

Cook pasta in large pot of boiling, salted water until firm to the bite

Drain, reserving 1/2 cup pasta water

Return pasta to pot, toss with pesto adding reserved water as needed

Serve immediately

Rocky Road Bars (Minus the Nuts)

These are delicious & addicting!

Recipe courtesy of Betty Crocker

Ingredients:
1 box super moist devil's food cake

1/2 cup butter, melted

1/3 cup water

1/4 cup packed brown sugar

2 eggs

1 cup chopped nuts*

3 cups miniature marshmallows

1/2 cup plain M&Ms

1/3 cup pre-made chocolate frosting

Heat oven to 350°F (325°F for dark or nonstick pan)

Grease bottom and sides of 13x9-inch pan with cooking spray or shortening

In large bowl, stir together half of the dry cake mix, the butter, water, brown sugar and eggs until smooth

Stir in remaining cake mix and the nuts; spread in pan

Bake 20 minutes (25 minutes for dark or nonstick pan)

Sprinkle with marshmallows

Bake 10 to 15 minutes longer (14 to 18 minutes longer for dark or nonstick pan) or until marshmallows are puffed and golden

Sprinkle with M&Ms

In small microwavable bowl, microwave frosting uncovered on High 15 seconds; drizzle over bars

Cool completely, about 1 hour

Cut into bars

*I am not a big fan of nuts in baked goods & didn't include them when making these

Uglies

Recipe courtesy of Allrecipes.com

These don't look pretty but they sure taste good!

Ingredients:
1 lb ground beef

1/2 cup chopped onion

1/2 tsp garlic powder

18 oz BBQ sauce
1 package (8 biscuits) refrigerated biscuit dough

2 cups shredded sharp cheddar cheese

Preheat oven to 400°

Lightly grease 8 muffin cups

In a large skillet, cook ground beef with onion & garlic powder

Stir in BBQ sauce & simmer 3 mins

Place biscuits in greased tins; make a well in the center of each biscuit

Fill biscuit with meat mixture; top with cheese

Bake in oven until biscuits are baked & cheese is melted, about 15 mins

Turkey Enchilada Casserole

Recipe courtesy of Sunset Magazine

Ingredients:
1.5 lbs ground turkey breast
1/2 cup chopped onion
1 Tbsp minced garlic
1 Tbsp oregano, dried
1/2 tsp ground cumin
1 tsp canola oil
1 can (29 oz.) red enchilada sauce
Salt
12 corn tortillas (6 in. wide), cut in half
2 cups shredded jack cheese

In a large pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes
Stir in 1 cup enchilada sauce
Add salt to taste
Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit
Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level
Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese
Bake at 425° until cheese is melted and casserole is hot in the center, 18 to 20 minutes

Spicy Peanut Chicken over Rice

Recipe courtesy of Cooking Light

Ingredients:

1 Tbsp peanut oil

1 cup chopped onion

1.5 Tbsps minced garlic

2.5 lb boneless, skinless chicken breast, cut into bite size pieces

1/3 cup chunky peanut butter

1.5 tsps curry powder

1 tsp salt

1 tsp crushed red pepper

1/2 tsp black pepper

6 oz can tomato paste

15 oz can diced tomatoes, drained

2 (14 oz) cans fat-free, less sodium chicken broth

cooked rice

Heat oil in large skillet over medium heat

Add onion & garlic to pan; cook 5 mins or until tender, stirring frequently

Add chicken to pan; cook 4 mins or until chicken is done
Stir in peanut butter, curry powder, salt, red pepper, black pepper, & tomato paste; cook 1 min

Add tomatoes & broth to pan; bring to a boil

Reduce heat & simmer 30 mins or until slightly thickened, stirring occasionally

Serve over rice

Photo courtesy of: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001823370

Pasta Skillet with Tomatoes & Beans

Ingredients:

2 tsps olive oil

15 oz can diced tomatoes, drained

2 garlic cloves, minced

3 cups hot cooked angel hair pasta

1/2 cup chopped fresh basil

1/2 tsp salt

1/4 tsp pepper

15.5 oz can chickpeas, drained

1/2 cup grated Asiago cheese

2 Tbsps balsamic vinegar

Heat oil in large nonstick skillet over medium-high heat

Add tomatoes & garlic; saute 2 mins

Add pasta, basil, salt, pepper, & chickpeas; cook 2 mins

Place mixture in a bowl; stir in cheese & vinegar

Smothered Pepper Steak

Ingredients:
3 Tbsps all purpose flour

4 (4 oz) ground sirloin patties

1/4 tsp salt

1/4 tsp pepper

cooking spray

bell pepper (any color)

1 (14.5 oz) can diced tomatoes with balsamic vinegar, basil, & olive oil

1 Tbsp low sodium soy sauce

Place flour in shallow dish

Dredge sirloin patties in flour; sprinkle patties evenly with salt & pepper

Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray

Coat patties with cooking spray

Add patties to pan; cook 3 mins on each side or until lightly browned

Add bell pepper, tomatoes, & soy sauce to meat in pan; bring to a boil

Reduce heat; simmer 15 mins or until meat is done & pepper mixture is slightly thick

Oven Fried Chicken

Recipe courtesy of Paula Deen

Ingredients:

2 cups Panko bread crumbs

1 cup grated Parmesan cheese

4 Tbsps olive oil, divided

2 Tbsps freshly minced thyme leaves

salt & pepper to taste

1/4 cup Dijon mustard

2 Tbsps water

2.5 lb boneless, skinless chicken breasts, pounded to 1/4" thickness

Preheat oven to 400°

Line a baking sheet with heavy duty aluminum foil

Place a cooking rack over pan & spray with nonstick cooking spray

In a shallow dish, combine bread crumbs, cheese, 2 Tbsps olive oil, thyme, salt, & pepper

In a separate shallow dish, combine mustard, water, 2 Tbsps olive oil, salt & pepper

Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture

Place on prepared rack in pan

Bake for 25-30 mins or until chicken is golden brown

Beer Braised Beef

Ingredients:

1 cup chopped onion

cooking spray

1.5 lb boneless top round steak, trimmed

1 can (14.5 oz) diced tomatoes with basil, garlic, & oregano, undrained

1/2 cup light beer (I used Miller Lite)

2 Tbsps molasses

1/4 tsp salt

Mashed potatoes

Place onion crockpot coated with cooking spray

Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray

Add steak; cook 3 mins on each side or until browned

Place steak over onion in crockpot; pour tomatoes & beer over steak

Cover & cook on low for 8 hrs or until steak is very tender

Shred steak with 2 forks in slow cooker, stir in molasses & salt

Serve with mashed potatoes