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.

Basil Chicken Spaghetti

This recipe is deliciously easy.

yield: 4 servings

1 Tbsp olive oil
1 small onion, chopped
2 large garlic cloves, minced
3 cups chopped tomatoes
2 chicken breasts, cooked and chopped
1/4 cup sliced, fresh basil
1 tsp salt
12 oz spaghetti, cooked
1/4 cup fresh Parmesan cheese

1. Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic; sauté until tender. Add tomatoes, chicken, basil, and salt; stir well. Cover saucepan, reduce heat to medium, and cook 5 minutes or until tomatoes are soft, stirring occasionally.
2. Add spaghetti to tomato mixture; toss to combine. Top each serving with 1 tablespoon Parmesan cheese.

Peanut Butter-Chocolate Chip Cookies

Our peanut butter from the States was calling, and these resulted. Whole wheat flour makes them healthy, right?

yield: 5 dozen

1 1/2 cups white flour
1 cup whole-wheat flour
1 tsp baking soda
1/2 tsp salt
1 cup brown sugar
1/2 cup sugar
1/2 cup butter, softened
3/4 cup peanut butter
1 tsp vanilla
2 eggs
1/2 cup semisweet chocolate chips

1. Preheat oven to 350°.
2. Combine flour, baking soda and salt, stirring with a whisk.
3. Combine sugars, butter, and peanut butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and eggs; beat 1 minute. Add flour mixture and chips; beat until blended.
4. Drop dough by tablespoons apart onto un-greased baking sheets (you can put 15 on a pan...they don't spread very much). Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely.

Yeast Rolls

Doesn't everyone need a good yeast roll recipe for all those holidays we celebrate which focus on meat and potatoes and gravy, with rolls used to slop up all the leftovers? This is that recipe. Be sure not to overcook them...as soon as they start turning golden they're done.

Yield: 16 huge rolls

1/2 cup hand-hot water (you should be able to hold your finger in it without recoiling from the heat)
1 (.25 ounce) package active dry yeast
1/3 cup white sugar, divided
1/2 cup warm milk
1/3 cup butter
1 teaspoon salt
1 egg
3 3/4 cups all-purpose flour
1/4 cup butter, melted

1. In large bowl, dissolve yeast and 1 tablespoon sugar in 1/2 cup hand-hot water. Let sit in a warm place for 10 minutes or until frothy.
2. Meanwhile, in a medium saucepan, heat milk until it just bubbles. Dissolve remaining sugar and salt into milk, and stir in butter until it melts. Remove from heat and let cool until lukewarm.
3. Add butter mixture and egg to yeast mixture, stirring well to combine. Add flour, 1/2 cup at a time, stirring well after each addition. When dough becomes too thick to stir, turn out onto a lightly floured surface, kneading remaining flour in. Dough should be slightly tacky. Return dough to bowl, cover with a damp cloth, and let rise in a warm place 1 hour or until doubled.
4. Punch dough down and let rest 1 minute. Divide dough in half. Turn out half of dough onto a lightly floured surface; roll into a large circle. Cut circle into 8 or more sections (like pie pieces). Brush with melted butter and roll each triangle up, starting with the large side. Place on ungreased baking sheets, point side down. Repeat with second half of dough. Cover rolls with a slightly damp cloth and let rise in a warm place 30 minutes.
5. Preheat oven to 350°.
6. Bake rolls at 350° for 10 minutes or until starting to turn brown on top. Do not overbake: they will be dry.

Chicken and Rice Soup

This soup is fantastic. Forgive the white rice in the above photo...I do usually use brown rice. This is the perfect recipe to use up leftover Thanksgiving or Christmas turkey. The perfect one. Trust me.

yield: 6 2-cup servings

2 Tbsp butter
6 celery stalks, sliced (leaves too)
1 medium onion, finely chopped
3 large carrots, quartered and diced
3 cups roasted chicken or turkey
2 cups homemade chicken stock

10 cups water
3 tsp chicken bouillon granules
2 tsp salt
1 tsp tarragon
1/2 tsp pepper
3/4 cup brown rice

1. In a large stockpot, melt butter. Add celery, onion, and carrots; sauté 5 minutes or until tender. Add remaining ingredients, stirring to combine. Bring to a boil; reduce heat to low and simmer 40 minutes or until rice is done.

Mediterranean Breakfast Casserole

I have a confession to make: I've never been a huge 'breakfast casserole' fan. There's just something about loads of cheese and pre-made hashbrowns combined with sausage and eggs that just doesn't make me drool with anticipation. But a friend of mine made a breakfast casserole with feta and tomatoes and spinach that I actually liked, and it inspired me to try my own. Here's the result. Shannon said it was the best breakfast casserole he's ever had. I think it's pretty great myself, but I'd recommend it for breakfast-for-dinner as opposed to actual breakfast (as I'm not a big fan of broccoli in the mornings).

yield: 6 servings

1/2 loaf French bread, cut into 1/2-inch pieces
1 cup crumbled feta
1 cup shredded mozzarella cheese
1 cup milk
4 eggs
4 egg whites
1 Tbsp olive oil
3 tomatoes, chopped
3 cups fresh spinach, chopped
1 cup mushrooms, sliced
2 cups broccoli florets
1/2 cup onion, diced
1 tsp basil
1/2 tsp oregano
1/4 tsp pepper
3/4 tsp salt

1. Preheat oven to 350°.
2. In large bowl, stir together French bread, feta, and mozzarella. In a separate small bowl, combine milk, eggs, and egg whites.
3. Heat oil in a large nonstick skillet over medium-high heat. Add tomatoes, spinach, mushrooms, broccoli, and onions; sauté 5 minutes or until veggies are tender. Stir in basil, oregano, pepper, and salt. Add to French bread mixture, stirring well to combine.
4. Pour French bread mixture into a 9 x 13-inch baking dish coated with cooking spray. Pour egg mixture evenly over the top. Cover with foil and bake at 350° for 15 minutes. Remove foil and return to oven, baking 15-20 more minutes or until a knife inserted in center comes out clean.

Pumpkin-Apple Muffins

These muffins are *just* sweet enough and chock full of healthy stuff: flaxseed, wheat bran, and walnuts, among others. These are a perfect snack because they're not too sweet and there's no guilt in eating one!

yield: 24 muffins

1 1/2 cups whole wheat flour
1 cup white flour
1 cup sugar
1/2 cup wheat bran
1/4 cup flaxseed
1 tsp ginger
1 tsp allspice
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
1 cup buttermilk
1/4 cup canola oil
1 cup pumpkin purée
2 eggs
2 cups apples, chopped or shredded
1/2 cup walnuts, chopped
1/2 cup raisins

1. Preheat oven to 350°.
2. In large bowl stir together flours, sugar, and next 7 ingredients (through salt).
3. In small bowl stir together buttermilk, oil, pumpkin, and eggs. Add buttermilk mixture to flour mixture, stirring well to combine. Stir in apples, walnuts and raisins. Spoon batter into 24 muffin tins coated with cooking spray.
4. Bake at 350° for 25-30 minutes or until a knife inserted in center of a muffin comes out clean. Cool 2 minutes in muffin tins before removing from tins.