Bowties with Sausage Tomatoes and Cream

Ingredients:

2 Tbsp Olive Oil

1 lb sweet Italian sausage in casings

1/2 tsp crushed red pepper

1/2 cup diced onion

3 cloves garlic, minced

1 28oz can Italian diced tomatoes (or 2 15 oz cans)

1 1/2 cups whipping cream

1/2 tsp salt

3/4 lbs bowtie pasta (I usually round up and do a full pound)

3 Tbsp fresh minced basil

garnishes: parmesan cheese and 1/4 cup chopped fresh parsley

Heat oil in large skillet over medium heat. Remove casing from sausage. Crumble and cook in oil with crushed pepper until sausage is no longer pink (7min). Add onion and garlic and cook another 5-7 minutes until tender. Drain tomatoes, chop coarsely and stir into sausage along with cream, salt and basil. Simmer until mixture thickens slightly (4 min).

--In separate pot of boiling salted water, cook pasta al dente. (do this while preparing sausage mixture) Drain pasta and add to simmering sauce. Garnish with Parmesan and parsley. 

Serves 6 main dish servings.

Cranberry Jello Salad

6 oz. package raspberry jello

2 C. Boiling water

1 package frozen strawberries

1 med. can crushed pineapple

2 chopped bananas

3 apples, chopped and peeled

2 c. Pomegranate seeds

Layer:

1/2 jello with 

1 pint sour cream

3 oz. cool whip

3 oz. cream cheese - blend all three together and spread on top

Top with other 1/2 jello. Refrigerate overnight. 

Kneaders Chunky Cinnamon French Toast

1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices (You can substitute this recipe for Cinnamon Swirl Bread – but leave out the raisins. Or you could use any store bought cinnamon swirl bread)

8 eggs
3 cups milk
1 Tablespoon brown sugar
3/4 teaspoon salt
1 Tablespoon vanilla
2 Tablespoons butter

Butter a 9 x 13 glass baking dish generously. Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread.  (Update: I actually didn't pour over the bread.  It worked out better to dip the bread thoroughly in the egg mixture, then place flat in the baking dish – too eggy the other way.)   Cut butter into pieces and dot over the top. Cover. Refrigerate over night or at least one hour (I think an hour is plenty, and if you still decide to pour the egg mixture over the top, you do not need all of it). Bake 45-50 minutes at 350 degrees. Serves 8.

Kneaders Caramel Syrup

Marinated Flank Steak

Ingredients

1 1/2 pound flank steak

Marinade:
1/4 cup soy sauce
3 T. Honey
2 T. vinegar
1 1/2 t. garlic powder
1 t. ground ginger
1/2 cup vegetable oil
3 green onions, sliced

Vegetable side dish:
1 large bunch of fresh broccoli
butter
salt and pepper

Green salad:
1 head lettuce
3-4 green onions
1 navel orange
salad dressing

1 loaf french bread



1. For flank steak marinade, mix ingredients, whisking until slightly thickened.
2. Place flank steak in a 9X13-inch pan and puncture 5 or 6 times with the tines of a fork to allow marinade to permeate the steak. Pour half of the marinade on the meat, flip to the other side, and repeat. Cover the steak and refrigerate all day or overnight.
3. Turn oven to broil.
4. For vegetable; wash and trim broccoli. Cut into serving size spears and place in a microwave-proof dish.
5. For flank steak; remove steak from marinade and place on a rimmed cookie sheet or broiler pan. Place in oven on the middle rack, and broil each side for approxiamately 6 minutes.
6. For green salad; wash and dry lettuce, then chop and place in a salad bowl. Remove skin from orange and slice sections into small pieces. Slice green onions, including tops, and add to bowl.
7. For vegetable, place broccoli in the microwave when it's time to flip the flank steak, and cook on high for 7 to 8 minutes.
8. To complete green salad, add dressing and toss lightly. Serve on individual plates.
9. remove steak from oven and place on a cutting board to slice.
10 Heat french bread by lowering oven heat to 350 degrees. Place bread on a cookie sheet, and put in oven when it has cooled down.
11. Serve flank steak by slicing very thinly on the diagonal across the grain. Meat should be slightly pink in the center.
12. Complete vegetable, remove broccoli from microwave. Season with a small amount of butter and salt and pepper.
13. Remove french bread and slice.

Week 1: Herbed Chicken in Tomato Sauce

Herbed Chicken in Tomato Sauce

with Caesar's Pasta and Fresh Zucchini

Ingredients

8 boneless, skinless chicken breasts

4 T. butter

8-10 fresh mushrooms

2 cloves garlic

1 8-oz. can tomato sauce

1/2 t. each basil and oregano

1/4 c. light sour cream

Caesar's Pasta

2 9-oz. packages fresh angel hair pasta

3 T. light sour cream

3 T. Caesar salad dressing

Vegetable Side Dish

4 zucchini

butter

salt and pepper

1. Preheat oven to 375 degrees. Fill a large pot with water and begin to heat for pasta.

2. For chicken entree: arrange 8 individual breasts in a 9 X 13-inch glass baking dish. Melt 3 T. butter and drizzle over chicken. Bake uncovered, for 10 minutes. Remove from oven and set aside.

3. For vegetable, trim ends off of zucchini and cut in 1/4" slices. Place slices in a small microwavable baking dish.

4. Slice mushrooms and remove skin from garlic.

5. In a saute pan, melt 1 T. butter over medium heat. Add minced garlic and sliced mushrooms and cook for only 3 minutes, stirring occasionally. Add tomato sauce, basil, and oregano and simmer for another 3 to 4 minutes. Remove from heat and add light sour cream.

6. For pasta, mix light sour cream and Caesar salad dressing in a small bowl. Set aside.

7. Drain liquid from chicken breasts and spoon tomato-mushroom sauce on top. Return chicken breasts to oven, reduce heat to 350 and bake for 15 minutes or until done.

8. Place zucchini in microwave and cook on high for 7 minutes.

9. Place fresh pasta in boiling water and cook for 1 to 2 minutes or until done. Remove pasta from heat and drain in a colander. Toss with sauce mixture.

10. Remove zucchini and season to taste with butter, salt and pepper. 

11. Remove chicken breasts from oven and serve immediately. Makes 4 servings. 

Protein.............25%

Carbohydrate...40%

Fat...................35%



Week 1: Chicken Pasta Italiano

Chicken Pasta Italiano

4 boneless, skinless chicken breasts
1/2 lb. lean bacon
4 lg. tomatoes
8 cloves of garlic
1/4 c. chicken broth
2 T. sherry
1 1/2 T. EACH Basil, Oregano, Thyme & Marjoram
1/8 T. Crushed Red pepper
2 9 oz. packages fresh spaghetti
1/2 c. grated Parmesan cheese

1 lg. bunch grapes
8-12 bread sticks

1. For chicken entree: prepare ingredients * cut chicken into this slices, then into 1" pieces. * Cut tomatoes in half and squeeze to remove seeds; chop into small chunks. * Trim ends and skin from garlic.

2. For fruit: wash grapes and separate into clusters, place in a serving dish.

3. For pasta: fill a large pot with water and salt and begin to heat.

4. In a wide frying pan, cook bacon over high heat until crisp. Lift out, drain and crumble, then set aside. Keep the drippings. Press garlic into the pan with the bacon drippings and add the chicken. Cook stirring for about 4 minutes, or until chicken is no longer pink. remove chicken pieces from the pan with a slotted spoon and set aside with the bacon.

5. Add tomatoes, chicken broth, sherry, basil, oregano, thyme, marjoram and red pepper to pan, cook for 3 to 4 minutes.
7. Place fresh spaghetti in boiling water and cook about 2 minutes until done.

8. Meanwhile, return chicken to tomato mixture, lower heat, and stir until heated through.

9. Remove pasta from heat and drain in colander. Spoon chicken tomato sauce over individual servings of spaghetti, sprinkle with Parmesan cheese and top with crumbled bacon. Serve immediately. Makes 4 servings.

Table Talk!

Scan the newspaper or the Internet for articles that interest you. What is the pulse of public opinion in your family about some of the more pressing issues of the day? Find out by having your own "op-ed" session. Skim the editorial page of your newspaper for subject matter (recycling, energy, conservation, teacher's pay, etc.) and bring some of the most interesting topics to the table. Take turns offering a commentary on the subject. Remember to begin with a headline that summarizes the piece. Then read the newspaper out loud, so people can compare their ideas with those of the pundits.

Week 1 Shopping List

I checked this book out from the library a few years ago and have been loving these ideas and recipes ever since. For each week, there are five dinner ideas, a shopping list and the recipes to go along with them. It makes, "What's for dinner?" an easy question to answer.

Week 1 shopping list:

1 1/2 lb. flank steak
1/2 lb. bacon
16 boneless, skinless chicken breasts
1 lb. cooked baby shrimp

Parmesan cheese
butter
eggs
milk
1 pint light sour cream
1 package bread sticks
2 9 oz. packages fresh spaghetti
linguini
anger hair pasta
Caesar salad dressing
1 8 oz. can tomato sauce
1 16 oz. can corn
1 141/2 oz. can tomato pieces
2 14 1/2 oz. can chicken broth

2 cloves garlic
1 lg. onion
2 heads lettuce, romaine
4 large tomatoes
1 bunch green onions
1 lg. bunch broccoli
1 green pepper
8-10 mushrooms
4 zucchini
1/2 lb. snow peas
1 lg. bunch grapes
3 oranges
1 sm. bunch bananas
1 apple

french bread

check pantry for:
basil
chicken bouillon
crushed red pepper
garlic powder
ground ginger
honey
marjoram
olive oil
oregano
rice
salad dressing
salt
sherry
thyme
vegetable oil
vinegar

Week 1 Menu

Week 1 Menu

Chicken Pasta Italiano

w/ Bread Sticks & Grape Clusters

*

Marinated Flank Steak

w/ Fresh Broccoli, Green Salad & French Bread 



*

Herbed Chicken in Tomato Sauce

w/ Caesar's Pasta & Fresh Linguini and Green Salad

*

Stir Fried Shrimp with Linguini

and Green Salad

*

Baseball Casserole

& Fruit Salad

Protein Cookie Recipe

Protein Cookie Recipe
(Makes about 3 doz.)

2 1/2 C Rolled Oats (I used quick)
1/4 C Toasted Pumpkin Seeds
1/2 Cup Raw Pumpkin Seeds
1/2 C Raisins (I used yellow)
1/4 C Very finely chopped Almonds
2 Tbs sunflower seeds (I used raw unsalted)
1 tsp Cinnamon
1/2 C. Almond Butter or Peanut Butter (Natural is more Healthy :)
1/3 C. plus 1 Tbs Honey
2 Tbs Molasses (Original recipe called for Barley Malt Syrup)
1 tsp Vanilla

*Grind 1/2 C of the Oats and the Toasted pumpkin seeds in a food processor until powdery (kinda flour like). SET ASIDE

*In a large bowl hand mix and combine remaining oats and other dry ingredients (pumpkin seeds, raisins, almonds, sunflower seeds and cinnamon.

*Mix in Peanut Butter, Honey, Molasses, and vanilla until a soft dough forms.

*Get a little bowl of water to wet your palms as you roll each cookie in a ball. about 1" in diameter. The water helps it all come together.

*Then roll it in the oats & sunflower mixture.

*I store them in a ziplock in the fridge.

**Note: If your kids don't like raisins you can do chocolate chips or leave the raisins out.

Heart-y Salad: Hearts of Romaine, Palm and Artichoke

1 heart romaine lettuce, shredded

1 c. fresh flat-leaf parsley leaves (half a bundle)

1 can (14 ounces) hearts of palm, drained

1/4 pound prosciutto di parma

1 can (15 ounces) quartered artichoke hearts in water, drained

1/4 pound wedge Pecurino Romano cheese

Balsamic Vinegar, for drizzling

Extra-Virgin olive oil, for drizzling

salt and freshly ground pepper, to taste

Place romaine on a platter and toss with parsley. Wrap hearts of palm in prosciutto and cut into bite-size pieces on an angle. Arrange palm and artichoke hearts over the romaine greens. Shave cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle with vinegar and olive oil; season with salt and pepper. :)

Creamy Chicken and Mushroom {Crock} Potpie

8 oz. cremini mushrooms, stems trimmed and halved

4 carrots, cut into 1-inch pieces

1 medium onion, chopped

1/3 c. flour

2 sprigs fresh thyme

1 bay leaf

1/2 c. water

1 1/2 pounds boneless, skinless chicken thighs (about 8)

Kosher salt and black pepper

1 sheet puff pastry (half a 17.3-ounce package), thawed

1 c. frozen peas

1 c. frozen green beans

1/3 c. heavy cream

• In a 4 to 6 quart slow cooker, mix together the mushrooms, carrots, onion, flour, thyme, bay leaf, and 1/2 c. water. Place the chicken on top; season with 1 t. salt and 1/4 t. pepper.
• Cover and cook until the chicken and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours. 
• 30 minutes before serving, heat oven to 425. Using a large glass, cut the pastry into 4 circles. Place on a baking sheet and bake until golden, 8 to 10 minutes. 
• Ten minutes before serving, add the peas, green beans, cream, and 1/2 t. salt to the chicken mixture and stir to combine. Cover and cook on high until heated through, 5 to 10 minutes more. To serve, place the chicken mixture in bowls and top with the pastry rounds.  

Texas Tortilla Soup

1-2 chicken breasts
16 oz. chicken broth
2 T. Oil
1/3 onion
1 garlic clove
1/2 green pepper
1 sm. can of green chilies
1 can Mexican style stewed tomatoes
1 T. Chili powder
2 dashes cayenne pepper

Toppings:

Shredded cheddar cheese
Sour cream
Sliced avocado
Tortilla chips
Fresh tomatoes
Salsa

Boil chicken in broth and cut up in chunks (save broth). In separate pan, sauté onion and green pepper until tender...add minced garlic. Blend tomatoes and juice, vegetables, and green chili and juice in blender. Add to chicken and broth. Add seasonings and simmer. Prepare toppings and serve.

Zucchini Bread

1 cup sugar
1 cup brown sugar
3 eggs
1 cup oil
2 cups grated zucchini
3 t. vanilla
1 t. salt
3 cups flour
1 t. baking soda
3 t. cinnamon
1/4 t. baking powder
1/2 cup nuts

Preheat oven to 325. Combine sugar, brown sugar, eggs, and oil in a bowl. Add grated zucchini and vanilla. Sift together dry ingredients and add to batter. Stir in nuts. Pour batter into 2 greased loaf pans. Bake for 1 hour.

This is Nicole's mom's recipe. It is from her families cook book that she published and gave to everyone for Christmas. Try it, it is the best recipe for zucchini bread I have ever tasted! :)

Parchment Chicken

6 Chicken Breasts
1 package of Spinach
1 jar of roasted red peppers (salad dressing aisle at store by vinegars)
Roma Tomatoes
Fresh Basil
Provolone Cheese
Parchment paper (cut into large enough pieces to wrap each piece of chicken individually)

Place a handful of spinach on parchment. Drizzle with olive oil (optional) and season with a pinch of garlic salt and pepper. Put chicken breast on top of spinach. Top with roasted red peppers, sliced tomatoes, fresh basil and drizzle balsamic vinegar (reduced is best). Season to taste with garlic salt and pepper and top with slice of provolone cheese. Feta is great too! Fold up parchment and seal edges. Bake at 375 for 40 minutes or until chicken is done.

Cheese Fondue

Prep Time: 5 min Cook Time: 10 min

Ingredients

•1 3/4 cups dry white wine (I used wine vinegar)

•1 tablespoon lemon juice

•3/4 pound Gruyere, shredded

•3/4 pound Emmentaler, shredded

•1 1/2 tablespoons cornstarch

•1/3 cup apple brandy
•Freshly grated nutmeg, to taste

•A pinch or 2 cayenne pepper, to taste

Directions

Put the wine in a fondue pot and bring to a bubble over medium heat. Reduce the heat to a simmer. Add the lemon juice, then add the cheeses in handfuls, stirring in a figure-8 motion with wooden spoon. When the cheese is fully melted, stir the cornstarch into the brandy, in a small bowl until smooth, then add to cheese. Season with nutmeg and cayenne and serve over a warming station for your fondue pot.

Recipe courtesy Rachael Ray

Mexican Lasagna

3 T. evoo (extra virgin olive oil), divided
1 1/2 lbs. ground chicken breast (available in the packaged meat case)
1/2 red onion, chopped
2 T. chili powder
2 t. ground cumin
2 t. hot sauce
salt and ground black pepper
1 15 oz. can stewed tomatoes or fire roasted chopped tomatoes
1 c. medium hot taco sauce
1 15 oz. can black beans, drained
1 c. frozen corn kernels
5 8-inch spinach flour tortillas (available in the dairy section)
2 1/2 c. shredded cheddar or pepper jack
2 scallions, finely chopped

Preheat oven to 425.

Preheat a large skillet over medium high heat. Add 2 T. evoo, about two turns around the pan. Add chicken and red-onion, season with chili powder, cumin, hot sauce, salt and ground black pepper. Brown the meat thoroughly, about 5 minutes, breaking it up with a wooden spoon as it cooks. Add tomatoes, taco sauce, black beans and corn. Heat the mixture through, 2-3 minutes.

Coat a round 9-inch cake pan with remaining evoo, about 1 T. oil. Build lasagna in layers of meat mixture, then tortilla, then cheese, and repeat the meat, tortilla, cheese again until all of the ingredients are used up---finish with cheese on top. Bake lasagna 12-15 minutes until cheese is brown and bubbly. Top with scallions and serve.

Serves 4

Recipe courtesy Rachel Ray

Really, Really Good Cheesecake

1 1/2 c. flour
4 T. sugar
1/2 t. salt
1/2 c. butter
3 T. water

Press into spring form pan and bake at 400 for 10 minutes.

3 (8 oz.) packages cream cheese
1 c. sugar

Cream together. Then add:

1/2 c. flour
2 t. vanilla
2 T. lemon juice
6 eggs (beaten into above mixture one at a time)
2 c. sour cream

Combine well. Pour mixture into crust. Preheat oven to 400. Then reduce heat to 300 and bake for 1 hour. Turn off oven and let cheesecake stand in oven for at least 1 hour. Thoroughly cool and refrigerate for at least 8 hours. Serve with fresh fruit or top with pie filling.

To cut down on calories, a graham cracker crust may be used. This makes a large cheesecake and TOTALLY WORTH THE TIME!

Pomegranate Salad

Salad greens - red leaf, romaine and spinach
1 c. sugared almonds
1 pomegranate
1 c. grated swiss cheese
1 bottle Brianna's (or Kraft) poppy seed dressing

Sugar your almonds by tossing them in a hot frying pan with about 1/4 c. of sugar. Stir constantly until almonds are well coated. Add more sugar if necessary. Careful not to burn - which they will quickly! Set aside on tin foil to cool.

Prepare greens, pomegranate seeds and grated swiss. Toss with dressing and almonds just before serving.

Annie's Bean Salad

2 cans green beans
2 cans wax beans
1 small green & red pepper
2 cans kidney beans
1 can garbanzo beans
1 purple onion

Dressing:

1 c. vinegar
1 1/2 t. salt
1 1/2 c. sugar
pepper
1 c. oil

Drain cans of beans; cut onion and pepper into small strips. Mix dressing and pour over the vegetable mixture. Cover well; let stand in fridge over night.

Mandarin Spinach Salad

Dressing:

1 t. orange peel
1/2 c. orange juice
2 T. Red wine vinegar
1 t. italian seasoning
1/2 c. canola oil
2 T. sugar

Salad:

Mandarin Oranges
Spinach
Red leaf & Iceberg Lettuce
Sugar coated almonds
Swiss Cheese
green onion
celery
bacon
water chestnuts


We had this for dinner tonight and my son and I loved it!