Braised Balsamic Chicken

I made this for dinner tonight and it. is. yummy. Kind of tangy but not too tangy. Light and healthy. (We ate it over brown rice and with green beans.) Easy. Delicious. I will be making it again.

Original recipe credit: allrecipes.com
yield: 6 servings

2 Tbsp olive oil
1 onion, thinly sliced
1 Tbsp minced garlic
6 boneless, skinless chicken breasts
1/4 tsp pepper
1/2 cup balsamic vinegar
1 14.5-oz can diced tomatoes
1 tsp dried basil
1 tsp dried oregano

1. Heat olive oil in a large, nonstick skillet over medium-high heat. Add onion and garlic; sauté 1-2 minutes. Sprinkle each chicken breast with pepper and place on top of onions/garlic; cook 5 minutes on each side.
2. While chicken cooks, combine balsamic vinegar, diced tomatoes, basil, and oregano in a small bowl, stirring well. Pour over chicken, reduce heat to medium, and simmer 15-20 minutes or until chicken is done.

Tarragon Chicken "Pot Pies"

This is one of our favorite dishes around here these days: it's quick and easy to make, features three food groups, and just tastes fabulous. Even our 14-month-old loves it!

yield: 4 servings

2 Tbsp flour
1 cup milk
1 cup chicken broth
1 Tbsp olive oil
2/3 cup chopped onion
1 lb chicken breast cut into bite-sized pieces
3 carrots, sliced
2 medium zucchini or yellow squash, halved and sliced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp tarragon
4 kaiser rolls*

1. Place flour in a small bowl; slowly add milk, stirring with a whisk until well blended to form a slurry. Add chicken broth, stirring well.
2. Heat oil in a large saucepan over medium-high heat; add onion and chicken. Sauté 2 minutes; stir in carrot and next 4 ingredients. Cover, reduce heat to low and cook 4 minutes. Stir slurry into chicken mixture. Bring to a boil; cover, reduce heat, and simmer until thick (about 10 minutes), stirring occasionally.
3. Cut the tops off of the rolls. Hollow out, leaving 1/2-inch shells. Spoon chicken mixture into each shell.

*You can also use regular French bread...just tear in into pieces and put in the bottom of a bowl and spoon chicken mixture on top of the bread*

Vegetarian Lasagna

Vegetarian Lasagna is a healthy and tasty alternative to regular, meat-and-cheese-filled lasagna. This lasagna is full of healthy vegetables, homemade marinara sauce (although you could use store-bought instead), and just enough cheese.

yield: 6 servings

1 tsp olive oil
1 cup sliced mushrooms
2 cups chopped zucchini
2 cups diced carrot
1 cup chopped red bell pepper
1/2 cup diced onion
2 cups broccoli florets
2 cups chopped spinach
3 cups marinara sauce
2 Tbsp pesto
2 cups cottage cheese (or in my case, 1 cup yogurt mixed with 1 cup feta-esque cheese)
6 cooked lasagna noodles
1 cup shredded mozzarella cheese

1. Preheat oven to 375°.
2. Heat oil in a saucepan over medium heat. Add mushrooms through spinach; cook 10 minutes or until tender, stirring frequently. Add marinara sauce; bring to a boil. Reduce heat; simmer 10 minutes.
3. Combine pesto and cottage cheese in a bowl. Spread 1/2 cup of the vegetable mixture in the bottom of an 9 x 13-inch baking dish coated with cooking spray. Arrange 3 noodles over vegetable mixture. Top noodles with half of the cottage cheese mixture and half of the vegetable mixture. Repeat layers once, ending with vegetable mixture. Sprinkle with mozzarella.
4. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 20 minutes. Let stand about 10 minutes before serving.

Easy Spaghetti Sauce

This spaghetti sauce is very easy and involves no chopping, using simple pantry ingredients. Add chopped mushrooms if you like.

yield: 6 servings

1 pound ground beef
2 Tbsp dried onion flakes
1 tsp salt
1 tsp oregano
3/4 tsp sugar
1/4 tsp pepper
1/4 tsp garlic powder
2 14.5-oz cans diced tomatoes
1 1/2 14.5-oz cans tomato sauce (600 grams)

1. Brown ground beef in a nonstick skillet over medium heat. Drain off fat; rinse well.
2. Combine beef and remaining ingredients in a large stockpot; bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove lid, stir, and simmer uncovered for 1 hour or until slightly thickened, stirring occasionally.

Chili Enchiladas

yield: 6 servings (2 enchiladas)

1/2 cup chopped onion
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp chili powder
2 garlic cloves, minced
1 15-0z can black beans, rinsed and drained
1 12-oz bag frozen soy crumbles, thawed, or 12 oz ground beef
3/4 cup salsa
1/3 cup (3 oz) fat-free cream cheese, softened
1 cup shredded cheddar cheese, divided
12 6-inch corn tortillas
1 10-oz can enchilada sauce

1. Preheat oven to 350°.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; saute until tender, about 4 minutes. Stir in cumin through soy crumbles/ground beef; cook 2 minutes, stirring frequently. Stir in salsa; cook 1 minute. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.
3. Warm tortillas according to package directions. Spread 1/3 cup enchilada sauce in bottom of a 9x13-inch baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down center of each tortilla and roll up. Arrange enchiladas, seam sides down, in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with remaining 1/2 cup cheddar cheese. Bake at 350° for 20 minutes or until thoroughly heated.

Black Bean and Chicken Chilaquiles

yield: 6 servings

1 cup thinly sliced onion
5 garlic cloves, minced
2 cups shredded cooked chicken breast
1 (15-oz) can black beans, rinsed and drained
1 cup chicken broth
1 cup salsa
1 4-oz can chopped green chilies
15 6-inch corn tortillas, cut into 1-inch strips
1 cup shredded queso blanco

1. Preheat oven to 450°.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add chicken; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans. Add broth, salsa, and green chillies to pan; bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Set aside.
3. Place half of tortilla strips in the bottom of an 11x7-inch baking dish coated with cooking spray. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese. Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.

Crock Pot Roast

yield: 4 servings

2 lb chuck roast
1 Tbsp oil
3 medium potatoes, cut into 1-inch cubes
8 carrots, cut into 1-inch pieces
3 small onions, cut into 1-inch pieces
1 1/4 cup water
1 Tbsp Worcestershire sauce
2 tsp beef bouillon granules
1 tsp dried basil
1/2 cup cold water
1/4 cup flour

1. Trim excess fat from roast. Heat canola oil in a large nonstick skillet over medium-high heat. Add roast, cooking on all sides approximately 1 minute or until browned.
2. Place potatoes through basil in a large crock pot. Place roast on top of vegetables. Cook on low for 8-10 hours.
3. To prepare gravy, combine 1/2 cup cold water with flour, or substitute 1/2 cup juices from crock pot.

Sausage Lentil Stew

A thick, slightly spicy, hearty stew, perfect for chilly days.

yield: 6 servings

1 lb turkey kielbasa, thinly sliced
2 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, chopped
2 cloves garlic, minced
2 tsp canola oil
3 cups water
2 medium potatoes, diced
1 14.5-oz can chicken broth
1 cup dry lentils
3/4 tsp salt
1/2 tsp cumin
1/8 tsp crushed red pepper
28-oz can diced tomatoes, undrained
4-oz can chopped green chilies

1. Heat canola oil in a large Dutch oven over medium-high heat; sauté kielbasa, carrots, celery, onion, and garlic until vegetables are almost tender (about 5 minutes).
2. Stir in the water, potatoes, chicken broth, lentils, salt, cumin, and red pepper; bring to a boil. Reduce heat and simmer for 40 minutes or until potatoes are tender, stirring occasionally. Add tomatoes and chilies; heat thoroughly.

Chicken Vegetable Stew

Thick, spicy, and hearty, this is the perfect easy dinner for cold winter nights.

yield: 7 servings

1 Tbsp olive oil
2 lbs boneless skinless chicken breasts
4 cups (1-inch cubes) red potato (about 1-1/4 lbs)
3 cups (1/2-inch slices) carrots (about 1 lb)
1 1/2 cups (1-inch pieces) onion
1 1/2 tsp garlic powder
1 tsp onion powder
3/4 tsp pepper
3/4 tsp salt
7 cups chicken broth
16 oz frozen green peas

1. Heat the oil in a large Dutch oven over medium-high heat. Add chicken to pan; cook 5 minutes, browning on all sides. Add potato through salt; stir well. Add broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is done.
2. Add peas to the chicken mixture. Bring to a boil; cook 5 minutes. Remove chicken from pot; cool slightly. Cut or shred chicken into bite-sized pieces. Return chicken to pot; stir to combine.

Chicken Bruschetta

yield: 4 servings

1 tsp garlic powder
1/2 tsp salt, divided
1/4 tsp pepper, divided
4 boneless, skinless chicken breasts
1 Tbsp olive oil
4 garlic cloves, minced
1 small zucchini, quartered lengthwise and sliced
8 oz sliced mushrooms
1 cup chopped tomato
1/2 cup chopped red onion
2 Tbsp dried basil
4 tsp balsamic vinegar
1/4 cup grated fresh Parmesan cheese

1. Preheat broiler.
2. Combine garlic powder, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl; sprinkle over chicken. Place chicken on a broiler pan coated with cooking spray; broil 6 minutes on each side or until chicken is done. Remove chicken from pan; keep warm.
3. Heat oil in a large nonstick skillet over medium-high heat. Add minced garlic, zucchini, mushrooms, and 1/4 tsp salt; sauté 2 minutes. Add 1/8 tsp pepper, tomato, onion, basil, and vinegar; sauté 3 minutes. Serve vegetable mixture over chicken; sprinkle with cheese.

Breaded Pork Cutlets

yield: 4 servings

2 slices white bread
3/4 tsp salt
1/2 tsp pepper
1/2 tsp dried rubbed sage
1/2 tsp dried thyme
8 2-oz boneless pork chops
1/4 cup flour
3 egg whites, lightly beaten
2 tsp vegetable oil

1. Place bread slices in a food processor; pulse until coarse crumbs measure 1 cup. Place breadcrumbs in a shallow dish.
2. Combine salt, pepper, sage, and thyme; sprinkle over both sides of pork. Place flour in a shallow dish; place egg whites in another shallow dish. Dredge pork in flour, dip in egg whites, and dredge in breadcrumbs. Place pork chops on a wire rack while you heat the 2 tsp oil in a large nonstick skillet over medium-high heat. Add pork to pan. Cook 2 1/2 minutes or until lightly browned. Lightly coat surface of pork chops with cooking spray; turn over. Cook 2 1/2 minutes or until done.

Mom's Spaghetti Sauce

My mom's 25-year-old recipe for spaghetti sauce, usable in many casseroles or lasagnas. More onion, garlic, tomato sauce, etc can be added until it's the right taste/consistency for you.

yield: a pot? about 7 cups?

2 lbs ground meat
1 cup chopped onion
2-3 garlic cloves, minced
28 oz canned tomatoes
28 oz canned tomato sauce
1 tiny can tomato paste

1. Heat a nonstick skillet over medium-high heat. Add meat; cook until browned. Remove meat from pan, draining grease. Return meat to pan; add onion and garlic and cook 3-4 minutes or until onions are tender.
2. In a large stock pot combine meat mixture with tomatoes, sauce, and paste. Bring to a boil; reduce heat to low and simmer for at least an hour, stirring every 15 minutes or so. Serve over spaghetti or save for lasagna. Freezes well.

*You can use any combination of ground meat for this recipe: hamburger, turkey, chicken, sausage, or a mixture of two. Our favorite: 1 lb turkey and 1 lb sausage*

Sausage and Bean Casserole

yield: 8 1-cup servings

1 cup chopped onion
16 oz turkey sausage, cut into 1/4-inch slices
2 garlic cloves, minced
14 oz low-sodium chicken broth
2 Tbsp brown sugar
2 Tbsp tomato paste
1/2 tsp dried thyme
1/2 tsp pepper
3 16-oz cans cannellini beans, rinse and drained
1 bay leaf
1/8 tsp ground red pepper
3 slices whole wheat bread

1. Preheat oven to 375°.
2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and sausage to pan; sauté for 5 minutes or until browned. Add garlic and sauté for 2 minutes. Stir in chicken broth, scraping pan to loosen browned bits. Stir in brown sugar through red pepper. Bring to a boil; cover, reduce heat, and simmer for 5 minutes.
3. Place bread in a food processor, and pulse until coarse crumbs measure 1 1/2 cups.
4. Sprinkle breadcrumbs over bean mixture and lightly coat with cooking spray. Bake at 375° for 15 minutes or until browned. Discard bay leaf.

Barbecue Roasted Salmon

yield: 4 servings

1/4 cup pineapple juice
2 Tbsp lemon juice
4 6-oz salmon fillets
2 Tbsp brown sugar
4 tsp chili powder
3/4 tsp cumin
1/2 tsp salt
1/4 tsp cinnamon

1. Combine pineapple juice and lemon juice with salmon in a ziploc bag. Seal and marinate in refrigerator for 1 hour, turning occasionally.
2. Preheat oven to 400°.
3. Combine brown sugar with chili powder, cumin, salt, and cinnamon. Rub over fish; place fish in a baking dish coated with cooking spray. Bake at 400° for 12-15 minutes or until fish flakes easily when tested with a fork.

Black-Eyed Pea Stew

The perfect Southern dish. Spicy and hearty, serve over rice and with cornbread for a taste of Southern cookin'.

yield: 8 1-cup servings

2 cups dried black-eyed peas
1 Tbsp olive oil
3/4 cup finely chopped onion
8 oz turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
4 cups vegetable broth
1 tsp salt
1/2 tsp crushed red pepper
1/2 tsp pepper
2 bay leaves
1 Tbsp cider vinegar
2 14-oz cans no-salt-added diced tomatoes
10 oz mustard greens, torn into bite-sized-pieces

1. Heat oil in a large saucepan over medium heat. Add onion to pan; cook 3 minutes or until tender. Add sausage; cook 4 minutes or until lightly browned.
2. Stir in broth; bring to a simmer, scraping pan to loosen browned bits. Stir in peas, salt, peppers, and bay leaves. Cover and simmer 45 minutes or until peas begin to soften. Uncover and cook 15 minutes or until liquid begins to thicken.
3. Stir in vinegar, tomatoes, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves. Serve alone or over rice.

Squash-Chicken-Rice Casserole

Creamy and cheesy, this is the perfect "comfort food" dish.

yield: 6 servings

2 large cooked chicken breasts
8 cups sliced zucchini (about 2 1/2 lbs)
1 cup chopped onion
1/2 cup chicken broth
2 cups cooked brown rice
1 cup shredded sharp cheddar cheese
1 cup sour cream
1/4 cup grated fresh Parmesan cheese
1 tsp salt
1/4 tsp pepper
2 eggs

1. Preheat oven to 350° .
2. Combine zucchini, onion, and broth in a Dutch oven and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher.
3. While zucchini mixture cooks, shred chicken with a fork.
4. Combine zucchini mixture through sour cream, 2 Tbsp Parmesan cheese, salt, pepper, and eggs in a bowl; stir gently. Stir in chicken. Spoon mixture into a 9x13 baking dish coated with cooking spray; sprinkle with remaining 2 Tbsp Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.
4. Preheat broiler. Broil 1 minute or until lightly browned.

Black Bean Burritos

yield 6 burritos

Beans:
1 1/2 Tbsp canola oil
1 cup chopped onion
3/4 cup finely chopped bell pepper
1/2 tsp brown sugar
1 1/2 tsp minced garlic
1/4 tsp pepper
1/4 tsp cumin
1 cup water
2 15-oz cans black beans, undrained
1 tsp white wine vinegar

Remaining ingredients:
3 cups cooked rice
6 tortillas
chopped tomatoes

1. Heat oil in a large pot over medium heat. Add onion and bell pepper to pan; cook 5 minutes or until tender. Stir in brown sugar, garlic, pepper, and cumin; cook 1 minute, stirring constantly. Stir in water and beans; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until thickened slightly, stirring frequently. Remove from heat and stir in vinegar.
2. Top each tortilla with 1/2 cup rice, 2/3 cup beans, and as many tomatoes as desired.

Tomato Tart

yield: 8 slices

3 pounds tomatoes, cut into 1/4-inch slices
1 1/2 tsp salt, divided
1 cup fresh corn kernels (about 2 ears)
1 Tbsp lemon juice
3 Tbsp fat-free sour cream
1 1/2 cups flour
1/4 cup plus 1 Tbsp cornmeal
4 Tbsp dried basil
1/3 cup shredded Pecorino-Romano cheese
1 tsp dried oregano
2 Tbsp flour
1/4 tsp pepper

1. Arrange tomato slices in a single layer on 3 or 4 layers of paper towels; sprinkle with 1/2 tsp salt. Let stand 20 minutes; blot dry with paper towels.
2. Preheat oven to 400° .
3. Place corn, juice, and sour cream in a food processor or blender; process until smooth. Combine 1 1/2 cups flour, cornmeal, and 1/2 tsp salt in a large bowl; stir with a whisk. Add corn mixture; stir until a soft dough forms. Knead to work in remaining flour mixture.
4. Sprinkle 1 Tbsp cornmeal on pizza stone or counter top. Place dough on top of cornmeal and press into a circle. Using rolling pin, roll dough out to edges until you have a 14-inch circle.


5. Combine 2 Tbsp basil, cheese, and oregano. In separate bowl combine 2 Tbsp flour and 1/2 tsp salt. Arrange cheese mixture on dough, leaving a 1 and 1/2-inch border. Using a sifter, sift 1 Tbsp of the flour mixture over the cheese mixture. Arrange half of tomatoes over cheese mixture. Sift remaining flour mixture over tomatoes; top with remaining tomatoes. Fold edges of dough toward center; press to seal. Sprinkle with remaining basil and pepper. Bake at 400° for 35 minutes or until crust is brown. Let stand 10 minutes before cutting.

Vegetable Pizza

yield: 8 slices

1 pizza crust
3 cups Ratatouille
1/2 cup part-skim ricotta cheese
1/2 tsp Kosher salt

1. Preheat oven to 500° .
2. Spread Ratatouille evenly over the pizza dough, leaving a 1/2-inch border; top evenly with ricotta cheese. Sprinkle with salt. Bake at 500° for 16 minutes or until crust is golden.

Pasta Primavera

yield: 4 servings

1 1/2 cups sliced carrots
3 cups uncooked penne pasta
1 tsp olive oil
2 cups chopped zucchini, yellow squash, or pattypan squash
1 cup sugar snap peas
1 tsp salt
1/4 tsp pepper
2 garlic cloves, minced
1/4 cup dry white wine
1/3 cup whipping cream
1 Tbsp lemon juice
1/4 cup fresh shredded Parmesan
3 Tbsp basil
3 Tbsp parsley

***If you cannot/don't want to/aren't allowed to use wine, substituting more whipping cream for the white wine works just fine***

1. Bring some water to a boil in a medium saucepan. Add carrots and peas; cook 3-4 minutes. Remove from water. Add pasta and cook until tender; drain.
2. Heat oil in a large nonstick skillet over medium-high heat. Add squash; sauté 3 minutes. Add carrots, peas, salt, pepper, and garlic; saute 2 minutes. Stir in wine, scraping sides of pan. Stir in cream and juice; cook 1 minute. Add pasta, cheese, parsley and basil. Toss well to coat.