Main Entrees

 Ingredients

1 box of Penne Pasta

1/4c of EVOO 

5-6 Garlic Cloves, minced

12 Basil Leaves, rolled and sliced thin

2-3 T Pine Nuts

Tomato (I use Grape Tomatoes)

Fresh Jalapeño

Grated Parmesan, used as topping 

Instructions

Boil pasta. While pasta is boiling heat a large sauté pan adding Sauté garlic and pine Nuts in EVOO, then next four ingredients. Save two basil leaves to add at end. Drain pasta and add to pan with ingredients. 

Toss gently. Top with grated Parmesan,  fresh chopped jalapeño, reserved basil leaves. Add to taste garlic salt and crushed red pepper. 

Serves 4

6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling

⅔ cup breadcrumbs (fresh, dried, or panko)

4 garlic cloves, finely grated, divided1

½ tsp. salt, divided, plus more

½ cup coarsely chopped parsley

1 lb. ziti, rigatoni, cavatelli, or other medium tube pasta

1 medium onion, finely chopped

4 whole roasted red peppers from a jar (about one 16-oz. jar), finely chopped

2 Tbsp. tomato paste

1 (15-oz.) can white beans (such as navy or cannellini), rinsed

2 tsp. finely grated lemon zest

1 Tbsp. fresh lemon juice

¼ tsp. crushed red pepper flakes

Freshly ground black pepper

2 c baby spinach 

Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add breadcrumbs, half of the garlic, and ½ tsp. salt and cook, stirring constantly to incorporate the garlic, until golden brown and crisp, about 5 minutes. Transfer to a small bowl and stir in parsley. Wipe out and reserve pot.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, according to package directions. Drain, reserving 2 cups pasta cooking liquid.

Heat 3 Tbsp. oil in reserved pot over medium-high. Cook onion, stirring occasionally with a wooden spoon, until slightly softened, 6–8 minutes. Add roasted red peppers, remaining garlic, and 1 tsp. salt. Cook, stirring often, until any liquid is evaporated and vegetables are combined and glossy looking, about 5 minutes. Add tomato paste and cook, stirring occasionally, until vegetables are coated and paste is slightly darkened in color, about 5 minutes.

Add beans, lemon zest, lemon juice, and red pepper flakes to pot; season with black pepper. Cook, smashing beans and stirring to combine with spoon, about 2 minutes. Reduce heat to medium and gradually add reserved pasta cooking liquid (you might not need all of it), stirring and mashing as you go, until combined and sauce is thick. Remove from heat and immediately add pasta; and spinach then toss to coat.

Divide pasta among bowls; drizzle with a little oil and spoon breadcrumbs on top. Squeeze some lemon juice over if desired. Garnish with parsley and lemon wedges (for serving; optional)

Ingredients

6 chicken breasts boneless, skinless

1 stick of  butter or margarine 

1 t garlic salt

1 c fine dried bread crumbs 

1⁄2 c shredded Cheddar cheese

 1⁄4 c Parmesan cheese
1⁄8 t pepper

Instructions 

Preheat oven at 350°. Melt margarine with garlic salt. Combine bread crumbs, cheeses and pepper in large bowl. Dip Chicken into magarine, then coat with bread crumbs. Tuck sides of each under to form a neat roll. Place in a shallow baking dish, sprayed with Pam. Pour any remaining margarine over chicken. Bake, uncovered at 350° for 45 minutes.

Add a tossed salad, potato or any fresh vegetables.

Ingredients

2 lbs. cubed stew meat 

2 (103⁄4 oz) can cream of

mushroom soup fat free
1 - 2.4 oz pkg. of herb and garlic

soup mix
1 t Beef , Better Than Base brand 

1 onion chopped
9 oz of canned sliced mushrooms 

1 c Burgundy wine or beef broth

 6 c cooked egg noodles

Instructions 

Preheat oven 325° . Combine the first 5 ingredients in a large bowl and mix well. Spread mixture into a lightly greased 13"x 9" baking dish. Bake, uncovered, for 2 hours. Add mushrooms and wine and bake 10 minutes longer. Serve over noodles. Serves 8-10.

Note: Better than Base comes in low sodium, organic, and now vegan. I always go for organic when I can to cut down on any pesticide residue, growth hormones, or antibiotics and steroids. It is worth the difference in the long run. You will find this brand with your other brands, if not, ask you grocerer to order it for you.

Ingredients 

2 c all purpose flour

 2 t salt
3 egg yolks 

1⁄4 -1⁄2 c water 1

 egg

Instructions

Make a well in the center of flour. Add egg yolk, egg and salt. Mix in water 1 T at a time, until dough is stiff but, easy to roll. Divide dough into four equal parts. Roll dough one part at a time on a well floured surface or parchment paper. Keep remaining dough covered, so it does not dry out. Roll dough into circles of desired thickness for noodles, lay flat to dry and move to table so you can use your counter to roll the other three parts. Follow the instructions for the three other parts. It will take several hours for dough to be dry enough to cut noodle. You can pick the dough up and turn to even drying time. Once it is dry, place one circle at a time on cutting board. Fold in half, cut noodles to desired width. 1⁄8 inch for narrow. 1⁄4 inch for wide noodles. Shake out strips on towel and continue to dry another hour or so. Store in ziplock and freeze them if you are not going to use them right away. Boil noodles for 15 minutes, till tender and drain.

Note: These noodles are used for beef and noodles and chicken and noodles.

Serves 8

Ingredients

1⁄4 c butter or margarine
1⁄2 c chopped onion
4 oz jar pimentos
6 oz pkg. slivered almonds

 1⁄2 c green pepper, diced

4 oz can mushrooms, drained

1 c celery, diced
5 c cooked chicken, diced
1 c mayonaise
103⁄4 -oz can cream of celery soup 

1 t salt
1 c corn flakes

Instructions

Preheat oven to 350°. Melt butter in large skillet over medium-high heat. Add onion and next 5 ingredients. Saute’ until vegetables are tender. Pour in an ungreased 13"x 9" baking dish. Add chicken, mayo, soup and salt; stir well. Sprinkle with crushed corn flakes and bake uncovered for 30 minutes. 

Note: This is so versatile! This can used as a Bridal Shower dish or for your summer Tea Party. We also use this as a great pot luck dish. Serve with tossed salad and steamed green beans. My mom did a version of this recipe when we were young that she served with steamed rice. There are so many options!

Ingredients

 Serves 10 - 12

2 c shredded cooked turkey

2 c salsa, divided 

8 oz sour cream, lowfat

2-3 T diced green chilies 

6 (8") flour tortillas

1 can cream of chickensoup

2 c shredded Mexican blended cheese with jalapenos. 

Instructions

Preheat oven 350°. Combine turkey, 1 c salsa, sour cream, chilies. Spoon turkey mixture into tortillas and roll up. Place seam-side down in an ungreased 13"x 9" baking dish. Blend together soup and remaining salsa; pour over tortillas. Bake, uncovered, at 350° for 28 minutes or until wooden toothpick inserted in center comes out clean.

Toppings:shredded lettuce, tomatoes, sour cream. cilantro, diced onion

Note: This is quick and scrumptious. We add a side of Spanish Rice and Refried Beans. If decorating your table for a Mexican flair color scheme use dark oranges, deep masa yellows, dark green, and a set of morrocas. Sew in expensive trims on linens for extra style. *Add lemons and limes to your drinks for extra zip and Vitamin C.

Ingredients 

1⁄2 c buttermilk
4 eggs
1 stick of butter, softened

1⁄4 c diced, pickled jalapeno’s

 3⁄4 c sharp cheddar, shredded

 2 pkgs. Jiffy Cornbread mix

Instructions

Heat and grease your waffle iron. Mix all your ingredients together. Let it stand 10 - 15 minutes. If too thick then thin out with extra buttermilk. Pour scoop full of batter in your waffle iron and allow to cook. Place on plate and keep warm in 275° oven, while the rest of batter is made into waffles.

Note: These are incredible! A totally different twist to serve with Chili poured over the top, topped with onions and finely shredded cheddar. This can also be the base for Chicken ala’ King.

Ingredients

Serves 4-6

2 T olive oil
2 poblano chiles, seeded, chopped
1 lg yellow onion, diced 

2 lbs. ground turkey
4 garlic cloves, minced 

4 T chili powder

1- 141⁄2 oz can crushed plum tomatoes

30 oz Kidney and/or Pinto beans

1c chicken broth
1⁄2 c sour cream

salt and pepper to taste.

Instructions

Brown vegetables and the ground turkey in a dutch oven. Break up any clumps in the turkey. Cook for 7-8 minutes. Add the garlic and the chili powder, season with salt and pepper. Stir frequently, for 1 minute. Add tomatoes, beans and broth. Bring to simmer, reduce the heat to medium-low and cook, uncovered until thickened, about 10 minutes. Season with salt and pepper. Ladle chili into bowls or serve over Jalapeno Cheddar Waffles. Garnish with the sour cream. 

Ingredients

Serves 8

1 t Creole seasoning 

1⁄2 t dried marjoram

 1⁄4 t dried thyme
1⁄4 t pepper

1 (2-3⁄4 lb) eye of round roast, trimmed

3 garlic cloves, cut into 12 pieces 

Horseradish Sauce:

1 (8oz) carton reduced-fat sour cream

1 to T prepared Horseradish
1 garlic clove, minced
Combine all ingredients; cover and

chill until read to serve. 

Instructions

Combine Creole seasoning and next 3 ingredients in a small bowl; rub mixture over entire surface of roast. Cut 12 (1inch) slits in roast, stuff each slit with 1 piece of garlic. Place in a 4 1⁄2 qt slow cooker. Cover and cook on HIGH 31⁄2 to 4 hours or LOW 8 to 10 hours. Let stand 15 minutes; cut roast diagonally across the grain into thin slices. Serve with Horseradish Sauce. 

Note: This is fantastic served with sauteed onions and pepper and Swiss Cheese on a hoagie roll for a delicious sandwich

Ingredients

Serves 8

1 t Creole seasoning 

1⁄2 t dried marjoram 

1⁄4 t dried thyme 1⁄4 t pepper1 (2-3⁄4 lb) eye of round roast, trimmed

3 garlic cloves, cut into 12 pieces 

Horseradish Sauce:

1 (8oz) carton reduced-fat sour cream

1 to T prepared Horseradish

 1 garlic clove, minced 

Instructions 

Combine all ingredients; cover and chill until read to serve.
Combine Creole seasoning and next 3 ingredients in a small bowl; rub mixture over entire surface of roast. Cut 12 (1inch) slits in roast, stuff each slit with 1 piece of garlic. Place in a 4 1⁄2 qt slow cooker. Cover and cook on HIGH 31⁄2 to 4 hours or LOW 8 to 10 hours. Let stand 15 minutes; cut roast diagonally across the grain into thin slices. Serve warmed hoagie roll topped with sauteed onions and peppers and Swiss Cheese  drizzled with Horseradish Sauce. DeLish!

Ingredients

Makes 8 servings.

2 (1-1⁄4 lb) flank steaks, cut in half crosswise

1 1⁄4 t pepper
1 c chopped onion

2 T molasses
1 (28-oz) Kraft original flavored

barbecue sauce

Instructions

Rub steak evenly with pepper. Place steak in a 4 qt slow cooker; top with onion, molasses, and barbecue sauce. Turn steak to coat. Cover and cook on HIGH 1 hour; reduced to LOW and cook 6 hours. Remove steak, reserving sauce in slow cooker. Shred steak with 2 forks. Return shredded steak to slow cooker; stir well to coat with sauce. 

Note: This is a very satisfying BBQ to put on Kaiser rolls served with hot or cold sides. I especially like it with homemade coleslaw.

Ingredients 

Makes 12 cups

4 c chicken broth (homemade or organic)

2 lbs. chicken, skinnless and boneless

6 T butter, divided
4 red bell peppers, diced
1 medium onion, diced
1 (8-oz) pkg. slice mushrooms 1 t salt

1⁄8 t ground red pepper 6 T all-purpose flour 2 C whipping cream
3 T dry sherry

2 T lemon juice
salt and pepper to taste
Crisp Cheddar Cornmeal Waffles Garnish: toasted slice almonds,

flat-leaf parsley

Instructions

Pour broth in a dutch oven or stockpot; bring to a boil. Add chicken; reduce heat to medium-low, and cook, uncovered, 10 minutes. Remove chicken from broth; coarsely chop, and set aside. Strain broth through a sieve into a saucepan; simmer, uncovered, over medium heat until reduced to 2 1⁄2 cups (10 -20 minutes). Melt 3 T butter in a large skillet over medium heat. Saute‘ red bell pepper and onion 4 minutes or until tender. Add mushrooms, salt, and ground red pepper; saute’ 4 minutes. Remove from Heat, and set aside. While broth continues to simmer, preheat waffle iron and cook waffles. Melt remaining 3 T butter in dutch oven over low heat; whisk in flour until smooth. Cook 3 minutes, whisking continually. Gradually whisk in reserved 21⁄2 cups broth and cream; cook over medium heat, whisking continually until sauce is thickened and bubbly. Add chicken and reserved vegetables to sauce. Stir in sherry and lemon juice; cook over medium heat, just until thoroughly heated. Add salt and pepper to taste. Serve puff pastry shell, rice, or rice noodles.

Garnish, if desired. 

Note: Absolutely an impressive dish to serve to family and friends. It stands alone! This is a terrific evening holiday meal, completed with beautiful greenery on the table, candles, long stem ware for drinks. Beautiful!

Ingredients

Makes 8 servings

3 T olive oil
1 1⁄2 c minced red bell pepper
1 1⁄2 c mince onion
2 T mince garlic
1⁄2 t salt
2 1⁄2 t cumin
1⁄4 c all-purpose flour
1 1⁄2 c chicken broth (homemade or

organic)

1 c sour cream
5 c cooked  chicken, chopped or

turkey
12 corn tortillas
3 c shredded Monterey Jack cheese Garnish: Salsa, Guacamole, Sour Cream, Jalapeños and Cilantro. 

Instructions 

Preheat oven to 350°. Heat oil in a large skillet over medium heat until hot. Add bell pepper and next 3 ingredients; saute’ 5 minutes or until vegetables are soft. Stir in cumin, and broth and sour cream; simmer 5 minutes, stirring frequently. Add chicken, and stir to blend. Soften tortillas by layering them between damp paper towels and heating them in microwave, in several batches, at HIGH for 30 seconds. Arrange tortillas in a lightly greased 3-qt baking dish. Top one-third of chicken mixture (2 cups), sprinkle with 1 c cheese, 4 tortillas, and ending with remaining chicken and 1 cup of cheese. Cover with aluminum foil, and refrigerate up to 2 days. Bake, uncovered, at 350° for 35-45 minutes or until brown and bubbling. After slicing, top with warm salsa. 

Note: I love dishes like theses. We serve ours with extra warm salsa. There is something to be said for comfort type foods and I consider this one of those. I enjoy soft, smooth, mouth watering, foods.. and this is a dish of comfort!

Instructions

Serves 8-10

2 1⁄2 lbs. Flank steak, butterfly the steak

1 Red bell pepper, diced
1 1⁄2 broccoli florets chopped in

food processor 

6 cloves garlic

1 T olive oil
2 c shredded carrots
6 lg basil leaves
2 T shredded Parmesan, more if

needed

Instructions 

Preheat oven to 350°. In large skillet sautee’ red bell pepper, and the next four ingredients. Season with salt and pepper. Take basil leaves and place on flank steak. Cover like a blanket. Put mix all over and spread out. Put cheese on, then roll up. With cooking twine tie both ends and the middle. Put in roasting pan with a little wate and cover. Roast till internal temperature reaches 135°, about 35 minutes. Let stand 5 minutes and slice like a jelly roll.

Note: My long time friend, Sheila makes this for all her Holiday gatherings. She is a fabulous cook. Sheila’s family owns a restaurant in Dayton, Ohio called The Buckhorn Tavern. Visit if you get the chance, they have the best ribs in town and have been voted People’s Choice Awards every year!

Ingredients

Serves 4

Vegetable Cooking Spray

1/2 c finely chopped onion

1 lb ground round

3 T fine, dry breadcrumbs

1 egg white, lightly beaten 

1/4 c crumbled blue cheese

1/4 c fat -free sour cream

4 (1-ounce) English muffins, toasted

4 lettuce leaves

4 (1/4- inch-thick) sliced tomatoes

Instructions 

Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Add onion; saute 5 minutes or tender. Remove from heat; let cool. Combine onion and next 4 ingredients in a large bowl; stir well. Divid mixture into 8 equal portions, shaping into 1/2-inch-thick patties; tops with remaining patties. Press edges together to seal. 

Coat grill rack with cooking spray; place on grill over medium-hot coals. Place patties on rack ; grill 4 minutes on each side or until patties are done. 

Spread 1 T sour cream over top half of each muffin, and set aside. Line bottom halves of muffins with lettuce leaves; top each with a tomato slice, patty, and top half of muffin.

Note: These  burger are a hit with those who love blue cheese, of which I am not not one. Though my family loves them. 

Ingredients

Serves 6-8

6 cloves garlic, minced
1 T dried rosemary
Salt and pepper, to taste
2 lb boneless pork loin roast

2 T olive oil
1⁄2 c white wine or organic chicken

broth

Instructions 

Preheat oven 350°. Mince garlic and rosemary with salt and pepper. Pierce pork with a sharp knife tip several times in various places. Press half of garlic mixture into openings. Rub pork with remaining garlic mixture and olive oil. Place pork in a lightly greased 13 x 9-inch baking pan. Bake, uncovered for 1 hour and 15 minutes until meat thermometer reads 155 degrees in center portion of meat. Let stand, covered, 10 minutes or until thermometer registers to 160 degrees. Remove to a serving platter and keep warm. Add wine or broth to pan, stirring to loosen browned bits. Serve pan drippings over pork, 

Note: This is a simple, elegant meal that entices you with aromatic wonderment! Serve with Garlic Mashed Potatoes and a Cranberry Salad for a perfect blend of flavors.

Ingredients

Serves 8-10

8 pieces whole wheat bread
1 lb of zesty sausage, cooked,

drained and crumbled
8-10 eggs
1 c milk

1 t dry mustard 

Salt and pepper to taste

 Dash of Tabasco
1-2 c sharp cheddar cheese, shredded

Instructions 

Preheat oven to 425°. Grease 9 x 14 pan. Put the bread on the bottom on pan. Sprinkle with cooked sausage. Mix eggs, milk, dry mustard, salt, pepper and Tabasco. Pour over bread and sausage and allow to refrigerate 24 hours. Bake 1 hour at 425°.

Note: This is a traditional Christmas Breakfast, served with cold Peach Soup shared with me by my friend, Jan. Delicious