Spaghetti Squash with Turkey Meatballs

INGREDIENTS

• 1 spaghetti squash (about 3 pounds), halved lengthwise
• Coarse salt and freshly ground pepper
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 teaspoons chopped fresh oregano
• 1/2 ounce grated Parmesan cheese (3 tablespoons)
• 1 tablespoon dried breadcrumbs
• 8 ounces lean ground turkey
• 8 ounces mixed mushrooms, such as shiitake, cremini, and oyster, cut 1/4 inch thick (about 3 cups)
• 1 cup homemade or store-bought low-sodium chicken stock
• 4 ounces baby spinach (about 5 cups), washed well

DIRECTIONS

1. Preheat oven to 375 degrees. Season cut sides of squash with 1/4 teaspoon salt. Bake, cut sides down, on a baking sheet until tender, about 45 minutes. Let stand until cool enough to handle. Scrape flesh into strands using a fork. Let drain, covered to keep warm, in a colander set over a bowl.
2. Meanwhile, heat 1 teaspoon oil in a medium skillet over medium heat. Cook onion and garlic, stirring, until soft but not brown, 8 to 10 minutes. Add oregano; cook until fragrant, about 30 seconds. Divide mixture between 2 bowls.
3. Stir 1 tablespoon plus 1 1/2 teaspoons cheese into 1 bowl of onion-garlic mixture. Mix in breadcrumbs, turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper using your hands. Form mixture into 12 balls.
4. Heat 2 teaspoons oil in a large skillet over medium heat. Brown meatballs, turning, 4 to 6 minutes; transfer to a plate. Add remaining teaspoon oil to skillet. Cook mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper, adding a few tablespoons water if skillet browns too quickly, until soft and beginning to brown, 6 to 8 minutes. Add remaining bowl of onion-garlic mixture, meatballs, and stock; bring to gentle simmer. Cook, partially covered, until meatballs are cooked through, 4 to 5 minutes. Add spinach; cook until just wilted, about 1 minute.
5. Divide squash and meatball mixture into 4 servings. Sprinkle with remaining cheese.

Thai Chicken Soup

Total time: 30 mins

Serves 4

Ingredients:

1 T Vegetable Oil

1 Onion, thinly sliced

2 cloves garlic, minced

2 T green curry paste

6 c low sodium chicken broth

1 15 oz can coconut milk

1 T fish sauce, plus more to taste

4 oz thin rice noodles, broken into pieces

2 small skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise

1 T fresh lime juice, plus more to taste

1 c roughly chopped fresh cilantro 

Directions

Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil. 

Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.  

Recipe courtesy Food Network

Senate Bean Soup

Total:

2 hr 55 min

Cook:

2 hr 55 min

Yield:

8 servings

Level:

Easy

Ingredients

• 1 pound dried navy beans, picked over
• 1 pound ham (preferably with bone)
• 1 large russet potato, peeled and quartered
• Kosher salt
• 1/2 cup milk
• 2 tablespoons unsalted butter
• 1 large onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 1/4 cup chopped fresh parsley
• Freshly ground pepper

Directions

Put the beans in a large bowl and cover with about 3 times their volume of cold water. Soak overnight in a cool place.

Drain the beans and transfer to a large pot or Dutch oven. Add 10 cups water and the ham. Bring to a simmer over medium heat, then reduce the heat to low and cook until the beans are tender, about 1 hour, 30 minutes. Transfer the ham to a plate to cool slightly, then remove the bone, if used, and dice the meat. Return the meat to the pot.

Meanwhile, cover the potato with water in a saucepan and season with salt. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potato is fork-tender, 20 to 25 minutes. Drain the potato; transfer to a bowl with the milk and mash with a potato masher or fork until smooth. Add the mashed potato to the bean soup and stir until combined.

Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic and parsley and cook until the vegetables are translucent, 7 to 10 minutes. Add the vegetable mixture to the soup, reduce the heat to low and cook 1 hour, adding up to 2 more cups water if the soup is too thick. Season with salt and pepper.

VEGGIE LOADED 7-LAYER DIP

PREP TIME

25 mins

TOTAL TIME

25 mins

Author: Katya @ http://www.littlebroken.com

Serves: 6-8

INGREDIENTS

Bean Layer

• 1 can (15 oz.) black beans, drained + rinsed
• 1 (dry) chipotle pepper (found in produce section next to peppers)
• 2 Tbsp. fresh lime juice
• 2 Tbsp. water
• ½ cup roughly chopped fresh cilantro
• 1 tsp. cumin

Avocado Layer

• 3 avocados, pitted + mashed with fork
• ⅓ cup chopped fresh cilantro
• 2 Tbsp. fresh lime juice

Everything Else

• ½ cup sour cream (I used full fat)
• 2 cups chopped iceberg lettuce
• 3 romana tomatoes, seeded and chopped (about 1½ cups)
• 1 cup chopped hothouse cucumber
• ¼ cup chopped red onion
• salt and pepper
• chopped fresh cilantro, to garnish (optional)
• tortilla chips, to serve

INSTRUCTIONS

Bean Layer

1. In a bowl of a food processor, combine all the ingredients and pulse until well blended and smooth. Season with salt and pepper to taste.

Avocado Layer

1. Mix all ingredients in a small bowl. Season with salt and pepper to taste.

To Assemble

1. Spread the beans in an even layer on the bottom of a 8X11 (or similar) casserole dish. Spread the avocado in an even layer on top of the beans, followed by a layer of sour cream, then the lettuce, tomatoes, cucumber, and red onion.
2. Season the top lightly with salt and pepper to taste. Garnish with fresh chopped cilantro.
3. Serve immediately with tortilla chips.

NOTES

I would recommend preparing the dip the day of serving as there will be some juice accumulation from the veggies if the dip sits for too long. If you want the dip extra chilled, prepare+chop all the layers and chill individually before layering and serving.

GOOEY COCONUT ALMOND CHEX MIX

 

PRINT

PREP TIME

2 mins

COOK TIME

4 mins

TOTAL TIME

6 mins

 

INGREDIENTS

• 4 c rice chex & 4 c corn chex (or 15oz honeynut)
• 1 14oz box golden grahams
• 2 cups sweetened shredded coconut
• 2 cups sliced almonds -stacie doesn't add
• 
  
• 3/4 cups butter 
• 1 cups sugar
• 1 cups light Karo syrup

INSTRUCTIONS

1. Mix together your rice chex, golden grahams, shredded coconut, and sliced almonds in 1 giant bowl (or 2 large bowls).
2. In a large pot heat together your butter, sugar, and Karo syrup over medium heat.
3. Bring to a boil. Once boiling, let cook for 3 minutes stirring constantly.
4. Pour mixture over your cereal mixture and stir everything together.
5. Pour mixture onto waxed paper and allow to set till cool.
6. Can add m&m after

Tator Tot Casserole~MOM

1 lb hamburger
onions
1 pkg (50) tator tots
1 can cream of chicken soup
1/2 c milk

Cook hamburger and onions together. Combine soup & milk. Combine all ingredients together and gently mix.  Bake at 350 for 30 mins or until hot

Poppy seed Bread~Jami

3 cups flour
1 1/2 tsp Salt
1 1/2 tsp Baking Powder
3 Eggs
1 1/2 cups milk
1 1/8 c Oil
2 1/4 c Sugar
2 T popper seeds
1 1/2 tsp vanilla
1 1/2 tsp almond extract
1 1/2 tsp butter extract

GLAZE
1/4 c orange juice
3/4 c sugar
1/2 tsp butter flavoring
1/2 tsp almond flavoring
1/2 tsp vanilla flavoring

Mix till mixed, 2 large bread pans or 3-4 small ones. Line the bottom with wax paper.  Bake at 350 for 45-60 mins

Mix up glaze  all together. Remove bread when goldne brown, poke holes in bread, pour glaze over top, let set 15 mins. Remove from pans and place on rack to cool.

Chicken Soup with Rice~MOM

4 cups Water
6 Chicken Bouillion Cubes
3 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 cans cream of chicken soup
3/4 cup uncooked rice
2 cups diced cooked chicken
Chicken broth (optional)

Heat water, add bouillon cubes, carrots, celery, onion, cream of chicken soup & rice. Let it simmer until veggies and rice are cooked, stir occasionally. Add chopped chicken plus any liquid remaining from chicken .  Add seasoning to taste.

BUTTERMILK CHEDDAR BAY BISCUITS

Damn Delicious

RED LOBSTER CHEDDAR BAY BISCUITS

Prep Time10 minutes

Cook Time10 minutes

Total Time20 minutes

Yield10 biscuits

These copycat biscuits are unbelievably easy to make in just 20 minutes, and they taste a million times better than the original!

INGREDIENTS

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 2 teaspoons garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper, optional
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 1 1/2 cups shredded sharp cheddar cheese
FOR THE TOPPING
• 3 tablespoons unsalted butter, melted
• 1 tablespoon chopped fresh parsley leaves
• 1/2 teaspoon garlic powder

INSTRUCTIONS

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
• In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
• In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
• Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.
• For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.
• Serve immediately.

Alternative using BISQUICK

2 cups Bisquick

2/3 cup milk

1 cup Shredded cheddar

4 Tablespoons melted butter

¼ tsp garlic powder

Heat oven to 450.  Mix first 3 ingredients to form soft dough.  Drop by 9 spoonfuls onto greased cookie sheet.  Bake 8-10 minutes.  Mix butter & garlic powder, brush over warm biscuits

Linz note~ I add some dried parsley to the mix sometimes before I bake or to the butter mix.  Just depends on what I feel like.