Sauteed Sea Scallops

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1/2 lb sea scallops
• 1/4 cup oil
• 3 scallions, 1 whole, 2 in 2-inch pieces
• 2 cups vegetables or 2 cups chicken stock
• 1 tablespoon rice vinegar
• 2 teaspoons soy sauce
• 1 tablespoon dry sherry
• 1 teaspoon cornstarch
• 1/4 cup sliced cucumber
• 1/4 cup sliced carrot
• 1/4 cup diced bamboo shoot
• 8 slices ginger

Recipe

• 1 if scallops are very large, cut in half horizontally. in a wok, heat 2 tblsp. oil over high heat. add whole scallion and cook until bright green, about 2 seconds. add stock and vinegar and bring to a boil. reduce to a simmer and cook 5 minutes. discard scallion. add scallops and simmer until they turn opaque and are just done, 30-45 seconds. with a slotted spoon, remove scallops to a plate. strain stock and reserve 1/4 cup. add soy sauce, sherry, cornstarch, and stir to blend. set sauce aside. wipe out wok with paper towels and return to high heat. add remaining 2 tblsp. oil and heat to smoking. add cucumber, carrot, bamboo shoot, scallion pieces and ginger. stir fry until vegetables are tender but still crisp, about 2 minutes. add reserved sauce to wok. stir to blend well, return to a boil, and cook until sauce thickens, about 1 to 2 minutes. add scallops, toss to heat and mix well, and serve.

Sauteed Salume With Polenta: Salami Al'aceto Con Polenta

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• soft polenta, recipe follows
• 1 tablespoon extra virgin olive oil
• 12 slices hard salami (1-inch thick) or 12 slices salumi (1-inch thick) or 12 slices soppressata, red-wine cured (1-inch thick)
• 1/3 cup red wine
• 2 tablespoons good-quality red wine vinegar
• 4 cups water
• 2 tablespoons salt
• 1 cup cornmeal or 1 cup polenta
• 1/2 cup stracchino cheese, cut into cubes

Recipe

• 1 prepare polenta:.
• 2 in a 3 quart saucepan, heat water and salt until boiling.
• 3 drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken, about 10-15 minutes.
• 4 switch to wooden spoon.
• 5 remove from heat and continue to stir until thick as paste.
• 6 stir in cheese and continue to stir until it is melted and incorporated.
• 7 keep warm.
• 8 salami al'aceto:.
• 9 place the olive oil in a 12-14 inch saute pan and heat over high heat until almost smoking.
• 10 add the salume or salami and cook for 2 minutes, until it is browned and crisped, then turn on other side.
• 11 remove the salume to a plate and add the wine to the pan.
• 12 swirl over high heat (you be careful and then watch your pan) to reduce for 2 minutes.
• 13 then add vinegar and reduce another 2 minutes, until the liquids turn syrupy.
• 14 divide the polenta evenly among 4 plates and lay some salami over each portion.
• 15 serve with chilled red wine.
• 16 enjoy!

Strawberry-rhubarb Upside Down Cake

Total Time: 59 mins Preparation Time: 15 mins Cook Time: 44 mins

Ingredients

• Servings: 9
• 1/2 cup unsalted butter, melted
• 1 cup packed brown sugar
• 3/4 cup chopped rhubarb (1/2-inch-inch)
• 3/4 cup coarsely chopped strawberry
• 1/2 cup whole milk
• 6 tablespoons unsalted butter
• 1 1/4 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1 cup sugar
• 1/2 teaspoon vanilla extract

Recipe

• 1 heat oven to 350. spray 9-inch square baking pan with cooking spray. pour 1/2 cup melted butter over bottom of pan; sprinkle with brown sugar. scatter rhubarb and strawberries over brown sugar.
• 2 heat milk and 6 tablespoons butter in small saucepan over medium heat 3-4 minutes or until butter melts. pour into medium bowl; cool.
• 3 whisk flour, baking powder and salt in small bowl. beat eggs, sugar and vanilla in large bowl at medium speed 3-4 minutes or until thick, pale yellow and smooth. at low speed, beat in flour mixture in three parts alternately with milk mixture just until blended, beginning and ending with flour mixture. spread batter over fruit.
• 4 bake 40-45 minutes or until toothpick inserted in center comes out clean. cool in pan on wire rack 10 minutes.
• 5 invert cake onto serving platter, replacing any topping that remains in pan. cool completely. serve at room temperature.

Swahili Ginger N’ Milk Tea(mozambique)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1/4 cup grated ginger (about 3 inches of ginger, unpeeled)
• 1/4 cup black tea (about 6 regular size tea bags-decaf, if desired, especially for children)
• 1 quart water
• 2 cups milk (can use almond, soy, rice or coconut milk)
• 1/4 cup sugar, to taste (can use honey, agave syrup, or stevia)

Recipe

• 1 bring water to a boil.
• 2 while it’s heating up, grate the ginger. i used about 1/3 of this root, skin and all. sometimes ginger can be a bit hairy and fibrous. no worries. even hairy ginger is good for tea making.
• 3 add the ginger and black tea to the boiling water. simmer for 3-5 minutes.
• 4 next, add milk and sugar. return to a simmer and let bubble gently for a minute or two, until the sugar dissolves.
• 5 1/4 cup of sugar is just right for a moderately sweet, chilled drink. add a bit less if you’re serving the drink hot because sweetness comes through stronger in hot liquid.
• 6 strain and either serve hot, hot, hot or chilled to the bone.

Rice Bubble Slice

Total Time: 8 mins Preparation Time: 5 mins Cook Time: 3 mins

Ingredients

• 4 cups rice bubbles (or 3 cups rice bubbles & 1 cup cornflakes)
• 1/2 cup coconut
• 125 g butter
• 3 tablespoons honey
• 1/2 cup brown sugar

Recipe

• 1 boil sugar, honey & butter for 3 minutes.
• 2 in large bowl mix into other ingredients combining well.
• 3 press mixture evenly into slice tin.
• 4 cut while warm.

''stuffed'' Bell Peppers Casserole

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 1/2 lb hamburger
• 1/2 lb sausage
• 1/2 lb hot sausage
• 1 (10 1/2 ounce) can cambells tomato soup
• 1 (7 7/8 ounce) envelope knorrs spanish rice
• 1 cup of your favorite spaghetti sauce
• 1 cup water
• 2 teaspoons salt
• 2 large green peppers, chopped
• 1/2 cup onion, chopped
• 1 tablespoon oil

Recipe

• 1 saute onions in oil until soft.
• 2 add hamburger and sausages. brown.
• 3 put in crockpot.
• 4 add the rest of the ingredients and set crockpot for 4 hours.
• 5 add a little water if it starts to get dry.

Spinach And Onion Stir Fry

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 lb fresh spinach, cleaned
• 2 small onions, thinly sliced
• 3 tablespoons rice vinegar
• 3 tablespoons light soy sauce
• 1 teaspoon sugar

Recipe

• 1 coat a wok or skillet with nonstick cooking spray. heat to medium-high heat.
• 2 add spinach and onion to hot wok/skillet. stir for 1-2 minutes.
• 3 in a small bowl, mix together vinegar, soy sauce and sugar. pour into wok/skillet.
• 4 reduce heat to medium and stir until spinach and onion are tender-crisp.

Spinach And Mushroom Lasagna, No-boil

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 12
• 5 tablespoons butter, divided
• 16 ounces sliced mushrooms
• 3/4 cup onion, finely chopped
• 3 garlic cloves, minced
• 10 ounces frozen chopped spinach, thawed, squeezed dry
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 10 lasagna noodles
• 1/4 cup flour
• 1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
• 1 cup 2% low-fat milk
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 lb havarti cheese, shredded
• 7 ounces gouda cheese, shredded

Recipe

• 1 melt 1 tablespoon butter in a large sauté pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes.
• 2 add the onions and garlic, and sauté for 3 minutes.
• 3 add the drained, chopped spinach, salt, and pepper, stir well and sauté for an additional 5 minutes.
• 4 over medium heat melt 4 tablespoons butter in a saucepan; add the flour and cook, stirring constantly to keep it from browning.
• 5 gradually add the chicken or vegetable broth and milk; cook, stirring occasionally, until smooth and thickened, about 5 minutes.
• 6 as soon as sauce begins to boil, remove it from the heat and add thyme and basil.
• 7 combine the shredded cheeses together until well mixed.
• 8 pour 1/2 cup of the sauce into the bottom of a 9x13-inch baking pan.
• 9 lay 5 noodles in a single layer in the pan. (four the long way and one broken-off one the short way.).
• 10 layer with 1/2 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/2 of the sauce.
• 11 repeat the process, ending with the sauce.
• 12 cover the pan tightly with foil and bake at 350f for 45 minutes, then remove foil and bake 15 minutes longer.
• 13 remove from oven and let sit a few minutes before serving.

Rice And Vegetable Casserole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/2 cup chopped green peppers or 1/2 cup sweet red pepper
• 1/2 cup chopped onion (1 medium)
• 1/2 cup chopped celery or 1 (4 ounce) can diced green chili peppers, drained
• 1 garlic clove, minced
• 1 tablespoon margarine or 1 tablespoon butter
• 1 1/2 cups cooked rice or 1 1/2 cups bulgur or 1 1/2 cups wheat berries or 1 1/2 cups barley
• 0.5 (8 ounce) container cream cheese (1/2 cup)
• 1/4 teaspoon dried basil
• milk
• 1/2 cup shredded cheese

Recipe

• 1 cook sweet pepper, onion, celery (if using), and garlic in margarin or butter till vegetables are tender.
• 2 meanwhile, in a bowl, combine cooked rice, cream cheese, chili peppers (if using), basil, 1/4 tsp salt, and 1/4 tsp pepper. stir in vegetable mixture. transfer to a 1-quart casserole. bake, covered, in a 375 degree ocen about 25 minutes or till heated through. if mixture seems stiff, stir in milk, a tablespoon at a time, to moisten. sprinkle with cheese. bake 2 to 3 minutes more ot till cheese melts.

Spinach And Pasta Salad

Total Time: 22 mins Preparation Time: 15 mins Cook Time: 7 mins

Ingredients

• Servings: 8
• 3 cups fresh spinach, cut into bite size pieces
• 3 cups cooked penne pasta
• 1/2 cup sliced black olives
• 6 green onions, chopped
• 1 cup cherry tomatoes or 1 cup grape tomatoes
• 1/3 cup feta cheese, crumbled or cut into small cubes
• 1 bottle of zesty italian salad dressing

Recipe

• 1 basically all you have to do is add all the fresh ingredients together and about a half hour before serving, add the italian dressing to the salad.

Rice Brown Betty

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 cups applesauce
• 1/2 cup brown sugar
• 1 lemon, juice of
• 1/2 teaspoon cinnamon
• 1/3 cup chopped pecans
• 1/4 cup melted butter (or margarine)
• 2 cups cooked rice
• 1/4 cup graham cracker crumbs

Recipe

• 1 mix applesauce, brown sugar, lemon juice, cinnamon, pecans, butter and rice in a medium bowl.
• 2 pour into a greased 8" baking dish. top with graham cracker crumbs.
• 3 bake at 350 degrees for 20 minutes.
• 4 serve topped with whipped cream, ice cream, or lemon sauce.

Spinach And Pasta Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 1 teaspoon finely chopped peeled gingerroot
• 1 clove garlic, minced
• 1/2 cup rice vinegar or 1/2 cup wine vinegar
• 1/4 cup orange juice
• 1/4 cup vegetable oil
• 1 teaspoon sesame oil
• 1 (1 1/4 ounce) envelope lipton recipe secrets onion soup mix
• 2 teaspoons sugar
• 8 ounces uncooked bow tie pasta
• 1/2 cucumber, scored seeded,and sliced
• 1/2 cup diced red bell pepper
• 1/2 cup coarsely chopped red onion
• 1 (6 ounce) package baby spinach leaves
• 1 (11 ounce) can mandarin orange segments, drained
• 2 cups diced cooked chicken
• 1/2 cup sliced almonds, toasted

Recipe

• 1 for dressing finely chop gingeroot.
• 2 whisk gingeroot, garlic, vinegar, orange juice, vegetable oil, sesame oil, soup mix and sugar.
• 3 cover.
• 4 refrigerate until ready to use.
• 5 for salad, cook pasta according to package directions drain and rinse under cold water.
• 6 place pasta in large bowl.
• 7 meanwhile score cucumber, remove seeds slice and cut slices in half.
• 8 dice bell pepper, coarsley chop onion.
• 9 add cucumber, bell pepper, onion, mandarin oranges, chicken and almonds to pasta.
• 10 pour dressing over salad and toss.
• 11 serve immediately.

Rice And Tuna Pie

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 2 cups cooked rice
• 2 tablespoons melted butter
• 1 tablespoon finely chopped onion
• 1/4 teaspoon dried marjoram
• 1 egg, slightly beaten
• 1 (220 g) can tuna
• 3 eggs, beaten
• 1 cup milk
• 1 cup grated cheese
• 1 tablespoon finely chopped onion
• 1/4 teaspoon dried marjoram

Recipe

• 1 shell: combine 2 cups rice, melted butter, 1 tablespoon onion, mjarjoram and beaten egg.
• 2 press into bottom and sides of lightly buttered pie dish.
• 3 filling: layer can of drained and flaked tuna evenly over rice shell.
• 4 combine 3 beaten eggs, milk,grated cheese, onion and marjoram.
• 5 pour over tuna.
• 6 bake in moderate over for 50- 55 minutes or until knife comes out clean when inserted in centre.

Ruth's Diner - Gramma Claire's Macaroni And Cheese

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 3 cups uncooked macaroni noodles
• 1 cup diced onion
• 1/4 cup melted butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 2 bay leaves
• 1 tablespoon paprika
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 2 1/2 cups grated cheddar cheese
• 2 1/2 cups grated monterey jack cheese
• 1 cup cottage cheese
• 1/4 cup melted butter
• 1/4 cup breadcrumbs

Recipe

• 1 cook macaroni, drain do not rinse.
• 2 preheat oven to 350 degrees.
• 3 in a large saute pan, saute the onions in butter. add the flour to make a roux and cook for 1 minute. add the milk, bay leaves, paprika, salt and pepper. bring to a simmer, stirring often. mix the 2 cheeses together in a small bowl. once the mixture is at a simmer, add 3 cups of cheese mixture and the cottage cheese. stir well, remove from heat, and remove bay leaves from mixture. add macaroni noodles to milk mixture, mix well.
• 4 pour 1/2 of macaroni mixture into a 2-quart baking dish, cover with 1/2 of the remaining grated cheese, add remaining macaroni mixture and cover with the remaining grated cheese mixture.
• 5 in small bowl mix together the topping ingredients and top the macaroni.
• 6 place into the 350 degree oven and bake until golden brown, about 45 minutes.

Spinach And Onion Bhaji

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1 onion, finely sliced
• 1 bunch spinach
• 2 garlic cloves
• 1 fresh chili pepper (optional)
• 1 inch gingerroot, grated
• 2 tablespoons ghee or 2 tablespoons vegetable oil
• 1 dash salt
• 1 tomato, skinned and chopped
• 1 teaspoon cumin seed
• 1 teaspoon fenugreek seeds
• 1 teaspoon black mustard seeds
• lemon juice

Recipe

• 1 if the spinach is frozen, thaw it and squeeze out all the water. chop it, then squeeze out any leftover water.
• 2 heat oil and add the seeds. cook until they start to pop, then add onion, garlic, chilli, and ginger in a wok and cook until onion is golden (but not dark brown).
• 3 add spinach, tomato, and salt and toss. cook until well wilted and hot (about five minutes). squeeze lemon juice over it and stir through to taste. serve with rice or as a side dish with your favourite curry.

Rabbit In Cream Sauce

Ingredients

• 1 1/2 lbs rabbit joints
• 1 tablespoon salt
• 1 chicken bouillon cube
• 2 onions, quartered
• to taste pepper
• 1 tablespoon cornflour
• 3 tablespoons cream
• 1 teaspoon french mustard

Recipe

• 1 cover rabbit joints with cold water in a large pan, add salt and leave them to soak for 1 hour.
• 2 then drain and wash joints under a running cold tap.
• 3 put the joints in a large saucepan with the bouillon cube, onions and about a pint of co ld water to cover, bring slowly to the boil, then add a little pepper and simmer for 45 minutes or until rabbit is tender.
• 4 to prepare the cream sauce:- mix cornflour with the cream and mustard, add a little hot stock, and return to the pan and stir until boiling.
• 5 allow the sauce to simmer 3 minutes, then serve with plenty of freshly boiled rice or creamy mashed potatoes.

Rice And Sour Cream Casserole

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 cups sour cream
• 2 (4 1/2 ounce) cans chopped green chilies, drained
• 3 cups cooked rice (measure exactly)
• salt
• pepper
• 3/4 lb monterey jack cheese, sliced
• 1/2 cup cheddar cheese

Recipe

• 1 mix sour cream and chopped chilies.
• 2 layer rice, salt, pepper, sour cream mixture and jack cheese in buttered casserole.
• 3 repeat step 2 for the second layer.
• 4 top with cheddar cheese.
• 5 bake in 350° oven until hot and bubbly, 30 minutes to one hour.

Spinach And Mushroom Lasagna Roll Ups

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 6 lasagna noodles
• 2 tablespoons butter
• 1 onion, chopped
• 1 (300 g) package frozen chopped spinach, thawed and drained
• 1 cup shredded mozzarella cheese
• 1/4 cup sour cream
• 1 egg, slightly beaten
• 1 garlic clove, pressed
• 1 teaspoon dried basil
• 1 portabella mushroom, chopped
• 1/4 cup butter
• 1/4 cup flour
• 1 1/2 teaspoons instant chicken bouillon
• 1 cup light cream or 1 cup half-and-half
• 3 tablespoons instant powdered milk, disolved in
• 3/4 cup warm water
• 1/2 cup parmesan cheese
• 1/2 teaspoon pepper
• 1/4 teaspoon salt

Recipe

• 1 cook lasagna noodles.
• 2 cook onions in 2 tablespoons butter until tender.
• 3 in a mixing bowl, combine spinach, onions, mozzarella cheese, sour cream and egg, garlic, basil and mushroom and mix well.
• 4 in a saucepan, melt 1/4 cup butter.
• 5 stir in flour, bouillon, and stir in milk/water, cream,salt, pepper, and parmesan cheese.
• 6 over medium heat, stir until mixture thickens then remove from heat.
• 7 lay out 1 noodle at a time and spread 1/4 cup spinach mix over each noodle.
• 8 roll up jelly roll fashion.
• 9 spread small amount sauce on bottom of an 8 x 8 baking pan place rolls in dish.
• 10 spoon remaining sauce over roll ups.
• 11 bake 30 to 35 minutes at 350 degrees until sauce bubbles.
• 12 serve with a salad and garlic bread if desired.

Spinach And Meat Whole Wheat Lasagna

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 8 sheets no-boil whole wheat lasagna noodles
• 700 ml pasta sauce
• 500 g lowfat mozzarella cheese
• 4 (12 ounce) boxes frozen spinach
• 500 g hamburger
• 500 g low fat cottage cheese
• 2 cups low-fat milk
• 60 g butter or 60 g margarine
• 1/4 cup flour

Recipe

• 1 place lasagna sheets in boiling water to soften slightly. drain thawed spinach; squeeze some of excess liquid off.
• 2 brown mince and drain off fat, return to pan add pasta sauce. simmer for 10-15 minutes.
• 3 make bechemel sauce by melting butter, adding flour and stirring over med heat for 2 minutes, gradually add milk bringing to boil to thicken. then add cottage cheese gradually, incorporating into milk mixture and heating through.
• 4 place layer of lasagna sheets on bottom.
• 5 place half spinach in layer. sprinkle with mozzarella cheese.
• 6 place layer of lasagna sheets.
• 7 place half of meat mixture in next layer.
• 8 repeat steps layers, and top with layer of lasagna sheets, bechemel sauce and sprinkle liberally with mozzarella cheese.
• 9 cook at 180°c for 45 minutes.

Spinach And Mushroom Couscous With Feta

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 2 teaspoons olive oil
• 1 garlic clove, minced
• 5 ounces cremini mushrooms, coarsely chopped
• 2 cups baby spinach
• 1/2 teaspoon dried oregano
• 1 1/3 cups whole wheat couscous (i use trader joe's)
• 2 cups chicken stock
• 1/4 cup pine nuts, toasted
• 4 ounces feta cheese, crumbled

Recipe

• 1 heat oil and garlic in a large skillet over medium-high heat.
• 2 add mushrooms and cook 1 minute.
• 3 add remaining ingredients, except pine nuts and cheese, and bring to a boil; cover and remove from heat. let stand for 5 minutes.
• 4 toast the pine nuts lightly.
• 5 after 5 minutes, fluff with a fork and sprinkle with pine nuts and cheese.
• 6 devour!

Swanson Moist And Savory Stuffing

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 11
• 2 1/2 cups chicken broth (swanson regular, natural goodness or certified organic)
• 1 dash ground black pepper, generous dash
• 2 stalks celery, coarsely chopped
• 1 large onion, coarsely chopped
• 1 (16 ounce) package herb seasoned stuffing mix, pepperidge farm brand recommended

Recipe

• 1 preheat oven to 350 degrees.
• 2 heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. reduce heat to low. cover and cook 5 minutes or until the vegetables are tender. add stuffing and mix lightly.
• 3 spoon the stuffing mixture into a greased 3-quart casserole dish.
• 4 cover and bake 30 minutes or until hot.

Ryan's Low-fat Manicotti

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 (8 ounce) package manicotti
• 1/2 lb spicy turkey sausage
• 1/2 lb ground turkey
• 1/4 cup egg substitute
• 1/3 cup nonfat milk
• 2 bread, slices cubed
• 2 cups shredded low fat mozzarella
• 1 (16 ounce) carton non fat small curd cottage cheese
• 1 tablespoon dried italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 2 (16 ounce) jars healthy choice pasta sauce with mushrooms, divided
• 1/4 cup shredded parmesan cheese

Recipe

• 1 cook pasta according to package directions, rinse with cold water, drain well, set aside.
• 2 remove casings from sausage and cook it with ground turkey in a large skillet,stirring until it crumbles and is no longer pink. drain (i sometimes add red pepper flakes to this to kick it up).
• 3 stir together egg substitute and milk in a large bowl and add bread cubes.
• 4 stir in sausage mixture, mozarella and next 5 ingredients.
• 5 gently spoon mixture into manicotti shells and place in a lightly greased 13x9 inch pan.
• 6 pour 1 12/2 jars of spaghetti sauce over shells. cover pan with foil.
• 7 bake in a preheated 350 degree oven for 30 minutes.
• 8 uncover and pour remaining sauce over shells; sprinkle with parmesean cheese.
• 9 bake uncovered 10 more minutes.
• 10 casserole may be assembled and frozen up to 1 month. thawed in refrigerator overnight; baked covered at 350 degrees for 40 minutes or until heated.

Pumpkin Granola

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 5 cups rolled oats
• 1 teaspoon pumpkin pie spice
• 3/4 teaspoon salt
• 3/4 cup brown sugar
• 1/2 cup pumpkin puree
• 1/4 cup applesauce
• 1/4 cup maple syrup or 1/4 cup honey
• 1 teaspoon vanilla extract
• 3/4 cup dried cranberries
• 1/2 cup pepitas

Recipe

• 1 1. preheat the oven to 325°f line a large baking sheet with parchment paper and set aside.
• 2 2. in a large bowl, combine oats, spices, and salt. mix well.
• 3 3. in a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. whisk until smooth.
• 4 4. pour wet ingredients into oat mixture and stir until the oats are evenly coated. they will be moist.
• 5 5. evenly spread the mixture onto the prepared baking sheet.
• 6 6. bake for 20 minutes. remove pan from the oven and stir.
• 7 7. bake for an additional 15-20 minutes or granola looks toasty. mixture will still look slightly damp. take out a little and let it cool to see if it crisps up.
• 8 8. if it does, remove from the oven and stir in dried cranberries and pepitas.
• 9 9. if you like your granola in clusters, press the granola together as if you're making a rice crispy treat.
• 10 10. let cool completely. break into pieces and store in an airtight container.

Smells Like Sunday Chicken Fricassee With Meatballs

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 1/2 lbs boneless skinless chicken thighs
• 3/4 cup all-purpose flour, plus
• 2 teaspoons all-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/2 teaspoon garlic powder (optional)
• 4 tablespoons vegetable oil
• 1 cup chopped onion
• 1/2 cup chicken stock
• 1/2 cup dry wine
• 1/2 cup breadcrumbs
• 3 tablespoons milk
• 1/2 lb lean ground beef
• salt
• fresh ground black pepper
• 1 small onion, chopped
• 1/8 teaspoon poultry seasoning (optional)
• 2 tablespoons vegetable oil

Recipe

• 1 first of all make the meatballs by combining all the meatball ingredients in a bowl, mixing well.
• 2 shape mixture into 1 1/2 inch balls and brown in a single layer in the oil, over medium high heat, turning occasionally, until well browned on all sides, about 7 to 8 minutes.
• 3 alternatively meatballs can be browned in a hot oven (i just spray a baking pan with pam and brown them for about 10 minutes at 425*c).
• 4 remove from the skillet and drain on paper towels.
• 5 wipe the skillet clean.
• 6 wash chicken and pat dry.
• 7 in a shallow bowl, combine the 3/4 cup flour, seasonings and mix well.
• 8 dredge the chicken in this mixture to coat, shaking off any excess flour.
• 9 in skillet, heat oil over medium high heat until hot but not smoking.
• 10 add the chicken and brown on all sides about 4 minutes per side.
• 11 remove and set aside.
• 12 pour off the oil from the skillet, leaving only a thin layer.
• 13 add the chopped onion and saute over medium high heat until tender and lightly browned, about 8 minutes.
• 14 stir in the 2 tsp flour and mix well.
• 15 add the stock and wine, stirring gently to blend.
• 16 cook until thickened.
• 17 return the chicken and meatballs to skillet.
• 18 cover and braise over moderate heat, stirring occasionally, for 45 minutes until chicken and meatballs are cooked through.
• 19 adjust seasoning and serve with rice or little noodles.
• 20 alternatively, chicken, meatballs and sauce can be layered in a covered casserole and cooked in a slow oven for several hours.

Swanson Citrus Chicken And Rice

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 1 3/4 cups chicken broth (namebrand -- swanson)
• 1/2 cup orange juice
• 1/2 cup chopped onion
• 1 cup uncooked long-grain rice
• 3 tablespoons chopped fresh parsley

Recipe

• 1 cook chicken over mdeium high heat (10 minutes or until brown). set aside.
• 2 add broth, juice, onion and rice to same pan. cover and cook over low heat: 10 minutes.
• 3 return chicken to skillet. cover and cook 10 minutes or until chicken and rice are cooked.
• 4 stir in parsley prior to serving.

Spinach And Orzo

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 2 tablespoons butter
• 2 cups chicken broth (i mix up herb ox chicken with water)
• 1 cup orzo pasta
• 1/2 a 10 ounce bag spinach leaves, heavy stems removed, torn
• 1/2 teaspoon granulated onion powder

Recipe

• 1 in a medium saucepan, bring butter, granulated onion powder and chicken broth to a boil. add orzo and turn the heat to medium low. cook, stirring occasionally for 10 minutes. add the torn spinach leaves and continue cooking and stirring about 5 minutes more or until almost all the liquid is gone. goes great with baked chicken.

Spinach And Lemon Rice Pilaf

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 3/4 cups converted long grain rice
• 3 cups chicken stock
• 1/4 teaspoon salt (you may wish to reduce this if you are using a salty stock)
• 1/2 cup fresh spinach leaves, cut into strips
• 1/4 cup grated carrot
• 1/4 cup sliced green onion
• 1 -2 tablespoon butter
• 1 lemon, juice of

Recipe

• 1 bring the stock to a boil, add rice, reduce heat to low and simmer till done. (about 40 minutes).
• 2 melt the butter in a frying pan, add spinach, carrot and green onions, saute over medium low heat till spinach is wilted and vegetables softened, about 2 minutes.
• 3 stir vegetable mixture and lemon juice into hot cooked rice, fluff with fork and serve.

Spinach And Parmesan Baked Chicken

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 -6 chicken breasts, thawed
• 1/2-3/4 cup light sour cream
• 1 (8 ounce) can cream of mushroom soup (i used fat free)
• 1/2 cup frozen spinach
• 3/4 parmesan cheese, grated
• 2 teaspoons garlic salt
• 2 teaspoons garlic powder

Recipe

• 1 preheat oven to 350 degrees.
• 2 place chicken breasts in a 9x13 baker, and season with garlic salt and powder to taste (you can also season with salt and pepper to taste).
• 3 mix sour cream, cream of mushroom soup, 1/4 c parmesan cheese and frozen spinach together, pour over chicken.
• 4 sprinkle remaining parmesan cheese on top of chicken.
• 5 bake at 350 for 30-35 minutes (may need a little bit longer, depending on the oven).
• 6 while chicken is baking, prepare rice/noodles/etc.
• 7 enjoy!

Pumpkin Gnocchi With Chanterelle Mushrooms/porcini

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 4
• 700 g pumpkin (hokkaido, butternut, muscat)
• 350 g potatoes (for mashed potatoes)
• 300 g flour
• 1 egg (size m to l)
• 50 g butter
• 50 g parmesan cheese (grated)
• 1 dash nutmeg (freshly ground)
• salt and pepper
• 750 g chanterelle mushrooms, cleaned and coarsley chopped (or about 60g porcini mushrooms, soaked in warm water for 30 min. or 750g other mushrooms such as bot)
• 2 shallots (minced)
• 2 -3 garlic cloves (minced)
• 100 ml dry wine
• 100 -150 ml cream or 100 -150 ml creme fraiche
• 1 -2 tablespoon fresh parsley (roughly chopped) or 1 tablespoon sage
• grated parmesan cheese (or parmesan shaves for garnish)

Recipe

• 1 clean pumpkin, discard seeds and chop.
• 2 meanwhile preheat oven to 200°c.
• 3 butter a pan/casserole dish, add pumpkin chunks and let bake for about 50-60 minute (you could also roast them in a pan, for about 15 minute until soft, tastes a bit different, but saves quite some time).
• 4 cook potatoes until soft (for about 20 min).
• 5 take pumpkin chunks out of the oven and let cool.
• 6 rinse cooked potatoes under cold water and peel.
• 7 put pumpkin chunks through a (potatoe) ricer into a bowl.
• 8 do the same with the potatoes (cut in chunks first).
• 9 add flour, nutmeg, parmesan, salt and pepper, about 20g of butter and the egg.
• 10 knead to a medium to firm dough (add flour if necessary).
• 11 form small rolls out of gnocchi dough and cut in about half inch size pieces (use some flour in case the dough tends to stick to your working place's surface. if you like your gnocchi to soak up the sauce better, make slight indentations with fork rakes -- does look pretty as well).
• 12 heat water in a large pot.
• 13 meanwhiles melt the rest of the butter in a pan.
• 14 add chopped shallots and garlic. fry until soft and fragrant.
• 15 add chopped chanterelles (or porcini or any other mushroom you like to use).
• 16 let fry until they loose water and turn soft.
• 17 let mushroom fry dry a bit and then add the wine and cream. let cook until sauce thickens and gets a very creamy texture.
• 18 meanwhile add pumpkin gnocchi to boiling water and let simmer until they come to the surface. (about 2-3 minutes).
• 19 strain gnocchi (or use a slotted spoon) and add to mushroom sauce.
• 20 toss carefully and add chopped parsley or sage.
• 21 salt and pepper to taste.
• 22 transfer to deep dish plates and garnish with parmesan (shaves).

Onion Kheer

Total Time: 36 mins Preparation Time: 1 min Cook Time: 35 mins

Ingredients

• 2 kg onions
• 5 liters milk
• 100 g cornflour
• 750 g sugar
• 100 g almonds
• 100 g pista

Recipe

• 1 peel the onion & cut into very tiny bits.
• 2 rub it twice or thrice with the help of corn flour and blanch.
• 3 boil milk add blanched onion and simmer till onion soften.
• 4 add sugar and continue boiling till milk thickens.
• 5 garnish with sliced pista and almonds
• 6 serve chilled.

Onion Garlic Fried Rice (use Day Old Rice)

Total Time: 10 mins Preparation Time: 4 mins Cook Time: 6 mins

Ingredients

• 3 cups cooked rice (that has been out for a day or two)
• 1/2 cup onion (chopped)
• 3 garlic cloves (chopped)
• 1/2 tablespoon vegetable oil
• 1/4 cup water

Recipe

• 1 on hot frying pan add oil, garlic, and onions that aren't green and fry for 2 minutes.
• 2 add rice break apart gently.
• 3 add water and mix all ingredient up.
• 4 place cover on frying pan, and let sit for 3 minutes to re steam rice.
• 5 uncover frying pan and scoop rice on a plate.
• 6 garnish with green onions.

Rutabaga Soup

Total Time: 9 hrs 15 mins Preparation Time: 15 mins Cook Time: 9 hrs

Ingredients

• 3 cups water
• 1 teaspoon salt
• 1 lb rutabaga, peeled and cut into large chunks
• 1/2 lb onion, peeled and cut into large chunks
• 3 tablespoons long-grain rice
• salt & freshly ground black pepper
• garnish of coarsely chopped fresh tarragon leaf

Recipe

• 1 put all the ingredients except the rice into a pot and bring to a boil; add the rice, cover and lower the heat; simmer until vegetables are very soft, about 50 minutes.
• 2 in batches, puree the cooked mixture in a food processor until very, very smooth; return to a storage container, add salt and pepper to taste and refrigerate overnight.
• 3 reheat gently before serving.

Rice Cooker Pilaf With Brown Rice, Lentils, And Wild Rice

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• 1/2 onion, chopped
• 1 1/8 cups brown rice
• 1/4 cup lentils
• 1/8 cup wild rice
• 4 cups water
• fresh ground pepper, to taste
• 1 teaspoon ground cardamom
• 3 teaspoons chicken bouillon granules

Recipe

• 1 remove the inner pot from the rice cooker.
• 2 place the rices and lentils in a sieve, rinse under running water.
• 3 add the onion, the rices, and the lentils to the inner pot. add the water, the pepper, the cardamom, and the chicken bouillon granules. stir ingredients.
• 4 return inner pot to rice cooker and press "cook." if pilaf is not sufficiently done after it switches from "cook" to "warm," re-close the rice cooker and keep on "warm" for another 5-10 minutes. cooking time should be approximately 45 minutes, your rice cooker may vary.

Rice Cooker Polenta (aka No Stir Polenta)

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup coarse polenta
• 4 cups water
• 1 teaspoon salt (you may want to adjust this to suit you)
• 2 tablespoons butter

Recipe

• 1 place the ingredients into your rice cooker and cook on the rice setting until done.
• 2 add cheese or other ingredients just before serving.

Spinach And Mango Salad

Total Time: 23 mins Preparation Time: 20 mins Cook Time: 3 mins

Ingredients

• 1 1/4 lbs spinach, fresh (plus or minus, rough chopped)
• 7 cups mangoes, rough chopped (plus or minus, if you live up north try peaches or nectarines, even apples, melon or berries.....ooh)
• 10 -16 ounces fine rice vermicelli, dry (follow directions on package, don't have that try rice or even the thinnest noodles you can find)
• 1/4 red onion, thinly sliced (rings then cut to quarters)
• 1 large carrots or 2 small carrots, shredded
• salad dressing (something fresh and light try orange salad dressing (or any citrus))
• 1/2 cup nuts, roasted (i like carmelized pecans but any spiced or roasted nut will do well)

Recipe

• 1 if you are making this for an event or dinner, store the ingredients separately, combine everthing and dress just before serving. sprinkle nuts on top and serve.
• 2 be creative and make a variation that works for the bounty of your area.

Rice Con Queso

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 cups cooked brown rice, seasoned with salt and pepper
• 1 1/3 cups cooked black beans (or black-eyed peas, pinto beans, etc.)
• 3 garlic cloves, minced
• 1 large onion, chopped
• 1 (4 ounce) can chilies, chopped
• 1/2 lb ricotta cheese, thinned with a little low-fat milk (or thin with some yogurt)
• 3/4 lb shredded monterey jack cheese
• 1/2 cup shredded cheddar cheese
• chopped black olives (optional)
• onion (optional)
• fresh parsley (optional)

Recipe

• 1 preheat oven to 350 fahrenheit.
• 2 mix together cooked rice, cooked beans, garlic, onion, and chiles. in a casserole, spread alternating layers of the rice-beans mixture, ricotta cheese, and jack cheese, ending with a layer of rice and beans.
• 3 bake for 30 minutes. during the last few minutes of baking, sprinkle cheddar cheese over the top. garnish before serving.

Swedish Crispbread (knäckebröd)

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• 1 1/2 teaspoons yeast (or 1 package dry yeast)
• 2 cups lukewarm water
• 1/2 tablespoon salt
• 1 tablespoon fennel, crushed or 1 tablespoon anise seed
• 3 1/2 cups coarse rye flour
• 1 1/2-2 cups wheat flour

Recipe

• 1 dissolve yeast in the water (if using dry yeast, follow instructions).
• 2 add salt and fennel/aniseed.
• 3 add rye and enough wheat flour to make a quite firm dough.
• 4 knead vigorously for at least five minutes.
• 5 divide into 16 parts and roll to balls.
• 6 let rise, covered, for 40 minutes.
• 7 heat the oven to maximum heat.
• 8 roll out one piece at a time to a thin circle, 8-10 inches in diameter.
• 9 use plenty of rye flour when rolling.
• 10 make a one-inch hole in the middle.
• 11 prick the surface all over with a fork (in sweden we have special rolling pins for this purpose).
• 12 bake one at a time on a dry tray in the oven for about 2-4 minutes.
• 13 they should get brown, but not too burnt.
• 14 slip them on a stick (e. g. a broom) through the hole in the middle to cool.
• 15 store in a dry place and eat with butter, cheese and/or pickled herring, maybe together with beer and aquavit.

Rice Balls

Rice And Peas

Spinach And Pasta Salad

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 500 g pasta
• 4 spring onions, finely chopped
• 8 -10 stalks english spinach, chopped
• 2 tomatoes, chopped
• 155 g reduced-fat feta cheese, chopped
• 12 button mushrooms, sliced
• 1 red capsicum, chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon sweet chili sauce
• 60 ml no-oil french dressing

Recipe

• 1 cook pasta in boiling water following instructions on packet. drain and rinse under running cold water. drain again and allow to cool completely.
• 2 place cooled pasta and all remaining salad ingredients into a serving bowl.
• 3 when ready to serve add dressing and mix to combine.
• 4 dressing: add all dressing ingredients to a screw-top jar. shake well to combine.

Rice And Chickpea Casserole

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 (19 ounce) can chickpeas, rinsed and drained (garbanzo beans)
• 2 cups cooked long-grain rice
• 1 large onion, chopped
• 1/2 cup green pepper, chopped
• 1/2 cup red pepper, chopped
• 1 stalk celery, sliced
• 1 large carrot, grated
• 1 cup chopped mushroom
• 2 teaspoons olive oil
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/8 teaspoon pepper
• 1/8 teaspoon garlic powder
• 2 tablespoons tahini or 1 beaten egg
• 1/4 cup soy sauce
• 1/4 cup vegetable broth or 1/4 cup water

Recipe

• 1 preheat oven to 350°.
• 2 lightly oil a small casserole or 8-inch baking pan.
• 3 in a large bowl, mash chickpeas till thick but still coarse.
• 4 set aside.
• 5 in a large, non-stick fry pan, heat olive oil.
• 6 gently sauté onions, peppers, celery, carrot and mushroom over medium-low heat until vegetables are soft.
• 7 combine remaining ingredients and vegetables with chickpeas.
• 8 turn into casserole dish and bake 45 minutes.
• 9 serve with vegetarian gravy or tomato sauce.

Rice And Corn Casserole

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 3 cups cooked brown rice or 3 cups cooked rice
• 2 cups frozen corn kernels, thawed
• 2 cups sour cream
• 1 teaspoon finely minced jalapeno pepper (optional)
• 1/2 cup chopped scallion
• 2 cups monterey jack cheese
• 1 tablespoon chopped parsley
• 1/2-1 cup shredded cheddar cheese

Recipe

• 1 preheat oven to 350. lightly butter/spray a 2-qt. casserole dish; set aside.
• 2 in a bowl, mix everything together except the sharp cheddar cheese and pour into the casserole dish.
• 3 sprinkle with the sharp cheddar cheese.
• 4 bake at 350 degrees covered for 30-40 minutes and uncovered for 30 more minutes. .

Spinach And Mushroom Manicotti

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 16 ounces manicotti (you might only use 1 box but count on some noodles splitting while they cook)
• 2 tablespoons extra virgin olive oil
• 2 eggs
• 6 ounces mushrooms, i like to use fresh, it really makes a huge difference, a whole small box like you buy at the grocer
• 2 -3 garlic cloves, depending on size, if your not a big fan of garlic just use 1
• 6 ounces chopped fresh spinach, you can use frozen you will need about 10 oz thawed and dried
• 1 (15 ounce) container ricotta cheese
• 1/3 cup chopped basil leaves
• 1 teaspoon salt
• 26 ounces of your own spaghetti sauce or 26 ounces about 1 1/2 jars store bought spaghetti sauce
• 1/2 cup parmesan cheese, again i like to use fresh, the taste is much better. have extra for the dinner table

Recipe

• 1 preheat your oven to 350°f.
• 2 cook manicotti noodles for 7 minutes, drain and rinse with cool water; set aside.
• 3 heat oil or butter in a large pan over about medium heat, sauté mushrooms and garlic till mushrooms are tender.
• 4 add spinach and continue cooking about 5 minutes, careful not to overcook mushrooms and garlic. drain and set aside.
• 5 beat eggs lightly in a large bowl and ricotta cheese, basil and salt. stir in mushroom mixture. if this ends up being a little too runny for stuffing your manicotti, you can use regular parmesan cheese like you.
• 6 keep in your fridge as a kind of filler to thicken it up a bit.
• 7 spread about a cup of sauce in the bottom of a large baking dish. fill manicotti with mushroom/cheese mix place in dish and cover with sauce. sprinkle the fresh parmesan cheese on top and cover with foil.
• 8 bake for 30 minutes. uncover and place bake in over for 5-10 minutes or until cheese is melted and lightly browned.

Swanson Quick Chicken & Vegetable Stir-fry

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons cornstarch
• 1 (14 ounce) can swanson chicken broth (1 3/4 cups)
• 1 tablespoon soy sauce
• 1/2 teaspoon ground ginger
• 1 tablespoon olive oil
• 4 cups cut-up vegetables (i use carrots, brocolli, & peppers)
• 2 (5 ounce) cans premium chunk chicken, drained
• 4 cups hot cooked rice

Recipe

• 1 in bowl mix cornstarch, broth, soy and ginger until smooth. set aside.
• 2 in medium skillet over medium heat, heat oil. add vegetables and stir-fry until tender-crisp.
• 3 stir cornstarch mixture and add. cook until mixture boils and thickens, stirring constantly. add chicken and heat through. serve over rice.
• 4 tip: * use a combination of broccoli flowerets, sliced carrots and green or red pepper strips.

Spinach And Mushroom Lasagna

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 9 whole wheat lasagna noodles
• 1 tablespoon olive oil
• 1 cup red onion, diced
• 4 cups mushrooms, sliced
• 3 garlic cloves, minced
• 1 (10 ounce) bag baby spinach, washed and dried
• 2 cups tomato sauce
• pepper
• 1 cup reduced-fat feta cheese
• 1 (475 g) container light ricotta cheese
• 2 cups light mozzarella cheese, shredded

Recipe

• 1 preheat oven to 375º f (190º c).
• 2 cook the lasagna noodles according to package directions. drain and set aside.
• 3 to make the sauce: heat oil in a large sauce pan over medium heat. add onions and mushrooms and cook for 10 minutes. add garlic and spinach. cover and cook until the spinach is wilted. about 5 minutes. uncover and cook on medium heat for about 10 minutes or until most of the liquid has evaporated. add the tomato sauce and pepper.
• 4 to make the lasagna: line the bottom of a 9 x 13 inch (3 l) baking dish with 3 lasagna noodles. top with half of the ricotta cheese, half of the sauce and half of the feta cheese. repeat. place the final 3 noodles on top and cover with mozzarella cheese.
• 5 bake for 30 minutes or until the cheese is starting to brown.

Spinach And Grape Tomato Spaghetti

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1/2 lb spaghetti
• 150 g fresh spinach, finely chopped
• 100 g grape tomatoes, cut in halves
• 1/4 cup parmesan cheese, freshly grated
• 3 medium garlic cloves, freshly grated
• 1 1/2 teaspoons dried basil
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon salt

Recipe

• 1 put the spaghetti on boil, partially covered, with about 3 cups water and 1/2 teaspoon of salt.
• 2 in a separate pan, heat 1 teaspoon olive oil. add the grape tomatoes and sautee for 2 minute add the grated garlic and stir to coat tomatoes with them, about 20 seconds.
• 3 add the chopped spinach, toss with the tomatoes. cook for about 3 min, until spinach is wilted. add the basil and stir. turn off heat and wait until spaghetti is done.
• 4 when spaghetti is done, drain about 1/2 cup of cooking liquid from spaghetti into the pan with the spinach and tomatoes and start heat on low. discard the remaining cooking liquid if any. add the grated parmesan to the pan and bring to a boil for about 30 seconds, mixing to make sure the parmesan melts.
• 5 pour the contents of the pan into the spaghetti pot and stir over a medium flame until liquid is almost gone, 2-3 minutes. done!
• 6 tip: the spinach tends to clump together because of the cheese. you can separate it or leave it; the spinach clumps have a nice texture of their own.
• 7 tip: i was surprised to discover this tastes almost as good with no cheese at all. so you can make a much healthier version. it is also tolerant to different amounts of olive oil.

Pumpkin Granola

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1/2 cup oats
• 1/2 cup finely chopped almonds
• 1/2 cup finely chopped pecans
• 1/2 cup finely chopped pumpkin seeds
• 1/2 cup dried cranberries
• 1/4 cup shredded unsweetened coconut
• 1/4 cup wheat germ
• 1/4 cup flax seed meal
• 1/2 teaspoon ground cinnamon
• 1/4 cup brown rice syrup
• 1 tablespoon maple syrup
• 1 tablespoon vegetable oil
• 1/2 cup pumpkin puree

Recipe

• 1 preheat the oven to 350°f line a baking sheet with parchment paper.
• 2 in a large bowl, toss together the nuts, pumpkin seeds, coconut, wheat germ, flax meal and cinnamon.
• 3 in a separate bowl, mix together the syrups, oil and pumpkin puree. pour the wet mixture over the dry ingredients and combine well. the mix will be sticky.
• 4 spread onto the prepared baking sheet and press it with the back of a spoon until it's about 1/2 inch thick. bake for 20 to 25 minutes, until the edges are starting to turn brown. the granola will firm up as it cools, so no need to worry if the center is still soft.
• 5 cool completely and then break into smaller chunks. store in an airtight container for up to 2 weeks.

Swedish Almond Tusks (mandelskorpor)

Total Time: 1 hr 27 mins Preparation Time: 30 mins Cook Time: 57 mins

Ingredients

• 3 cups all-purpose flour, sifted
• 1 1/2 teaspoons ground cardamom
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 large eggs, at room temperature
• 3/4 cup slivered almonds, lightly toasted

Recipe

• 1 in medium bowl, combine flour, cardamom, baking powder and salt; set aside.
• 2 in stand mixer fitted with paddle, mix butter and sugar on low speed until just combined.
• 3 beat on medium-high until fluffy, about 1 minute.
• 4 reduce to low; add vanilla.
• 5 add eggs one at a time until combined.
• 6 slowly add dry ingredients until combined.
• 7 stop machine and fold in nuts by hand.
• 8 cover dough with plastic wrap; let rest for 10 minutes.
• 9 line 12- by 18-inch baking sheet with parchment paper.
• 10 transfer dough onto lightly floured work surface and divide in two.
• 11 roll each portion into 14-inch log and transfer to prepared sheet. lightly flatten logs with hands to 2-1/2 inches wide.
• 12 bake on middle rack until golden at edges and firm in centre, about 25 minutes.
• 13 cool 15 minutes; transfer to cutting board.
• 14 with sharp serrated knife, cut into 3/4-inch thick pieces.
• 15 place on sheet cut side down.
• 16 bake on lower rack until bottoms are lightly golden, about 12 minutes.
• 17 flip cookies and bake on bottom rack until golden, about 10 minutes.
• 18 cool completely before storing in airtight container for up to one month.

Spinach And Kalamata Olive Stuffed Manicotti

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 3
• 1 lb firm tofu
• 1/2 cup chopped spinach (or to taste)
• 1/2 cup chopped kalamata olive (or to taste)
• 1 tablespoon garlic powder
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon chopped fresh oregano
• 2 tablespoons olive oil
• 6 manicotti
• 1 (26 ounce) jar roasted garlic tomato sauce

Recipe

• 1 preheat oven to 375 degrees.
• 2 drain the tofu.
• 3 mix together the drained tofu, spinach, olives, garlic powder, sea salt, black pepper, oregano, and olive oil in a food processor.
• 4 mix until smooth and similar in consistency to ricotta cheese.
• 5 spread about 1/4 of the tomato sauce on the bottom of a 9x13 glass baking dish.
• 6 stuff the uncooked manicotti noodles with the tofu/spinach/olive mixture.
• 7 place the noodles on top of the sauce in the glass baking dish.
• 8 cover the noodles with the rest of the sauce.
• 9 cover dish with tinfoil and bake for 25 minutes.
• 10 remove tin foil and bake an additional 10 - 15 minutes. let cool and enjoy!

Spinach And Pasta Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (9 ounce) package cut pastas linguine
• 7 ounces refrigerated basil pesto
• 5 cups shredded fresh spinach leaves
• 1 cup chopped fresh tomato
• 1 cup halved thinly sliced red onion
• 1/4 cup pine nuts
• 3 tablespoons lemon juice
• 1/4 teaspoon salt

Recipe

• 1 cook linguine according to package directions.
• 2 rinse and drain.
• 3 combine pasta, spinach, tomato, onion and pine nuts in large bowl.
• 4 combine pesto, lemon juice and salt in small bowl.
• 5 add to pasta mixture; toss well.
• 6 serve immediately or refrigerate.

Spinach And Mushroom Pasta Bake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 5
• 8 ounces rotini pasta (i like to use whole wheat pasta)
• 2 teaspoons olive oil
• 1/4 cup chopped onion
• 1 teaspoon chopped garlic
• 4 ounces fresh mushrooms, sliced
• 5 ounces fresh baby spinach, cleaned & roughly chopped
• 2 -3 tablespoons red wine
• 2 cups marinara sauce
• 1/2 teaspoon salt (to taste)
• 1/2 teaspoon black pepper (to taste)
• 1/4 teaspoon red pepper flakes, to taste (optional)
• 1/4 cup grated parmesan cheese
• 8 ounces mozzarella cheese, shredded

Recipe

• 1 preheat oven to 375°f bring a large pot of water to a boil. cook pasta according to package.
• 2 while water is boiling and pasta is cooking, heat oil in a large non-stick skillet over medium heat.
• 3 add onion & saute until tender, about 5 minutes. add garlic, cook 30 seconds.
• 4 add mushrooms and cook until they release most of their liquid, about 5 minutes. add spinach and wine and cook until spinach is wilted and most of the wine has evaporated, about 3 minutes.
• 5 stir in marinara sauce, salt, and both peppers and stir until heated through. add parmesan cheese and stir to combine.
• 6 in a 2-quart casserole dish, cover the bottom with a thin layer of sauce. add half the pasta, half the sauce, and half of the mozzarella. repeat layers with remaining pasta , sauce, and mozzarella.
• 7 bake for 20 minutes or until hot and bubbly.

Rice Krispies Treats

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1/4 cup margarine or 1/4 cup butter
• 4 cups miniature marshmallows or 4 cups about 40 regular marshmallows
• 5 cups kellogg's rice krispies

Recipe

• 1 place a small lump of margarine into a paper towel and use to grease a 13 x 9 x 2 inch pan, then wipe the pan off with a dry paper towel. this will keep the bars from sticking to the pan when they are placed on it.
• 2 measure margarine into saucepan; melt over low heat. add marshmallows and cook, stirring constantly, until marshmallows are melted and mixture is very syrupy. remove from heat.
• 3 add rice krispies cereal; stir until well-coated.
• 4 spread warm mixture in the greased 13 x 9 x 2 inch pan. using waxed paper or buttered spatula press firmly into an even layer. (i normally use a butter knife to do this; dipping the knife into a glass of water occasionally will keep the rice krispies from sticking to it as you shove them into the pan)
• 5 cut into squares when cool. (this is normally about 10 minutes after placing the mixture into the pan.)
• 6 *flavored marshmallows (usually the ones that are green, orange, etc.) may be used to change the taste of your treats just enough that it will be noticeable.
• 7 **for christmas, consider using the red and green colored rice krispies that normally are sold around christmas time, to give your bars that festive holiday appearance. :-).

Rice And Peas

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (15 1/2 ounce) can red kidney beans
• 2 cups water
• 1 (13 1/2 ounce) can coconut milk
• 1 teaspoon garlic
• 1 small onion, diced
• 2 green onions, diced
• 1 teaspoon black pepper
• 1 teaspoon thyme
• salt
• 2 cups long-grain rice

Recipe

• 1 combine kidney beans, 2 cups water, coconut milk and garlic in a covered medium-size pot and bring to a boil.
• 2 add onion, green onion, black pepper, thyme and salt to taste.
• 3 simmer on medium heat.
• 4 stir in rice and mix well.
• 5 cook on low heat until rice is tender, about 15 minutes.
• 6 fluff before serving.

Spinach And Mushroom Fettuccine

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 large red spanish onion, chopped
• 4 garlic cloves, crushed
• 3 small fresh red chilies, chopped
• 8 ounces button mushrooms, sliced
• 16 ounces tomatoes
• 1/2 cup tomato paste
• 2 teaspoons sugar
• 1 cup dry wine
• 1 (10 ounce) jar artichoke hearts packed in oil, drained, chopped
• 1/3 cup seeded black olives, sliced
• 1/4 cup fresh basil leaf, shredded
• 1 lb spinach, shredded
• 1/3 cup finely grated parmesan cheese
• 500 g fettuccine pasta

Recipe

• 1 heat oil in pan, add onion, garlic, chillies and mushrooms, cook, stirring, until onion is soft.
• 2 stir in undrained crushed tomatoes, paste, sugar, wine, artichokes, olives and basil, simmer, covered, for about 20 minutes or until thickened slightly.
• 3 add spinach, simmer, uncovered, until spinach is wilted.
• 4 stir in cheese.
• 5 add pasta to large pan of boiling water, boil, uncovered, until just tender; drain. toss hot spinach and mushroom mixture with pasta.

Rice And Peas

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 cups coconut milk
• 2 1/2 cups water
• 1 stalk scallion
• 1 small onion
• 2 sprigs thyme
• 1/8 teaspoon salt
• 2 cups rice
• 2 cups red kidney beans
• 1 small scotch bonnet pepper

Recipe

• 1 in a pot, combine coconut milk, water and seasonings, bring to boil.
• 2 add rice, red kidney beans, salt and stir.
• 3 add scotch bonnet pepper.
• 4 cover and reduce heat, allow to simmer until grains are soft.

Ruths Holiday Broccoli Cheese Casserole (no Rice)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 lbs fresh broccoli, trimmed or 2 (10 ounce) packages broccoli
• 1 (10 1/2 ounce) can campbell cream of mushroom soup
• 1 cup sour cream
• 4 -6 ounces onions, minced
• 1 1/2 cups shredded sharp cheddar cheese
• 1 -2 cup crouton (i prefer garlic flavored)

Recipe

• 1 cook broccoli until tender but not overcooked; drain well.
• 2 place cooked broccoli into a pre-sprayed casserole dish.
• 3 mix cream of mushroom soup, sour cream, onion, and 1 cup of shredded cheese together.
• 4 pour over the broccoli in the casserole dish.
• 5 sprinkle desired amount of croutons over the top.
• 6 top with remaining 1/2 cup shredded cheddar cheese.
• 7 bake at 350 for 20 minutes.
• 8 you may substitute cauliflower for the broccoli.
• 9 i sometimes add cooked turkey, chicken or ham for a complete one dish meal.

Swedish Cardamom Bread

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1/4 cup water, lukewarm
• 1 teaspoon sugar
• 1/4 cup honey
• 1/4 cup sugar
• 1 teaspoon salt
• 1 cup milk, scalded
• 6 -6 1/2 cups bread flour
• 1 1/2 cups butter or 1 1/2 cups margarine, softened
• 2 eggs, lightly beaten
• 2 teaspoons cardamom, ground
• 2/3 cup golden raisin
• 1 egg , beaten
• 1 tablespoon water

Recipe

• 1 grease a large bowl; set aside.
• 2 in a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes. stir honey, sugar, and salt into scalded milk; cool to lukewarm. add milk mixture and 2 cups flour to dissolved yeast; beat until smooth. add butter, eggs, cardamom, and raisins, beating until thoroughly blended. stir in enough remaining flour to make a soft dough. turn out onto a well floured board; knead 8 to 10 minutes until smooth and elastic. place in prepared bowl; grease top lightly. cover; let rise in a warm, draft-free place until doubled, about 1 hour.
• 3 spray a large baking sheet with non-stick vegetable spray.
• 4 punch dough down; knead briefly. divide dough into 6 equal pieces; roll each piece into a 14-inch rope. place 3 ropes side-by-side and braid, pinching ends together to seal. place on prepared baking sheet. repeat with remaining 3 ropes. grease tops lightly. cover; let rise until doubled, about 1 hour.
• 5 preheat oven to 350°f.
• 6 combine egg and water, whisk. brush tops of loaves with mixture. bake 35 to 50 minutes or until loaves are a deep golden brown and tester inserted in center comes out clean. carefully remove from baking sheet; cool completely on a wire rack.

Rice And Whole Grains For Rice Cooker

Rice And Peas

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 40 g butter
• 1 small onion, finely chopped
• 1 small clove, finely chopped
• 250 g long grain rice
• 1/2 teaspoon fresh thyme leave
• 125 g creamed coconut, grated
• 450 ml vegetable stock
• 1 (400 g) can red kidney beans
• 1 scotch bonnet pepper
• salt & freshly ground black pepper

Recipe

• 1 heat the butter in a large pan and cook the onion and garlic for 3-4 minutes over a low to medium heat until softened.
• 2 stir in the rice and glaze the grains in the butter for a minute.
• 3 stir in the thyme, coconut, vegetable stock and beans.
• 4 drop in the whole chilli and bring to the boil.
• 5 reduce the heat and simmer gently, with the lid on, for approximately 15-18 minutes until the grains are tender and the liquid has been absorbed.
• 6 carefully remove the whole cilli and discard.
• 7 rest for 5 minutes before serving, to allow the rice grains to seperate.

Spinach And Mushroom Veggie Lasagna

Total Time: 2 hrs 27 mins Preparation Time: 1 hr 15 mins Cook Time: 1 hr 12 mins

Ingredients

• Servings: 12
• 2 tablespoons olive oil
• 1 1/2 lbs cremini mushrooms, sliced (and or or shiitake mushrooms)
• 1 teaspoon dried thyme
• kosher salt
• 1 (15 ounce) container part-skim ricotta cheese
• 3/4 cup skim milk
• 2 eggs, lightly beaten
• 3 cups shredded part-skim mozzarella cheese, divided
• 3/4 cup grated parmesan cheese
• 1 (10 ounce) package frozen chopped spinach, defrosted and drained
• 1/3 cup chopped fresh basil, plus more to garnish
• 1 teaspoon dried oregano
• fresh ground black pepper
• 5 cups tomato sauce
• 12 no-cook lasagna noodles
• nonstick cooking spray

Recipe

• 1 preheat oven to 375°.
• 2 heat oil in a big skillet over med-high heat; add in the mushrooms and thyme; season with salt.
• 3 cook until softened, about 10-12 minutes.
• 4 in a bowl, combine the ricotta, milk, and eggs; add in 1 cup mozzarella cheese, the parmesan, spinach, basil, and oregano; season with salt and pepper; stir to incorporate.
• 5 srpead 1 cup tomato sauce in the bottom of a 13 x 9 inch baking pan.
• 6 layer 4 sheets of lasagna on top, slightly overlapping.
• 7 spread half the ricotta mixture on the noodles and cover with half the mushroom mixture.
• 8 top with 1 1/2 cups tomato sauce; repeat with 4 sheets of lasagna noodles, remaining ricotta mixture, remaining mushrooms, and 1 1/2 cup tomato sauce.
• 9 cover with remaining 4 sheets lasagna noodles, the remaining cup tomato sauce, and the remaining mozzarella cheese.
• 10 lightly coat a sheet of foil with nonstick cooking spray and cover the uncooked lasagna, spray-side down.
• 11 bake, covered, until bubbly, about 45 minutes.
• 12 remove foil and increase oven temperature to 450°; cook until cheese browns, about 12 minutes.
• 13 remove from oven and let sit for 15 minutes before cutting.
• 14 serve warm and garnish with basil.

Spinach And Garlic Penne Pasta With Bacon

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (16 ounce) package uncooked penne pasta
• 1 lb fresh spinach, washed, dried, stemmed, and shredded
• 8 slices bacon, diced
• 1 tablespoon minced garlic
• 2 tablespoons butter
• 1/3 cup extra virgin olive oil
• 1/2 cup grated parmesan cheese

Recipe

• 1 cook pasta according to package directions.
• 2 drain and return to pan to keep warm.
• 3 in a large frying pan over medium-high heat, fry bacon until crisp.
• 4 remove bacon to a plate with paper towels to drain.
• 5 remove and discard all but 2 tablespoons of bacon fat.
• 6 reheat frying pan, add butter and olive oil and heat.
• 7 stir in garlic and saute until soft.
• 8 add spinach, stirring until spinach is cooked.
• 9 add pasta and stir until blended.
• 10 add parmesan cheese and stir.
• 11 remove from heat and transfer onto individual serving plates.
• 12 scatter bacon over top and sprinkle with additional parmesan cheese, if desired.

Rice Chex Candy

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1 (16 ounce) box rice chex
• 1 1/2 cups sweetened flaked coconut, sweetened shredded
• 1 1/2 cups almonds, sliced
• 1 1/2 cups butter or 1 1/2 cups margarine
• 1 1/2 cups light corn syrup
• 1 1/2 cups granulated sugar
• 2 teaspoons vanilla
• 1 teaspoon baking soda

Recipe

• 1 combine chex cereal, almonds and coconut in a very large mixing bowl. set aside.
• 2 combine butter, corn syrup and sugar in a medium saucepan.
• 3 cook and stir over medium-high heat until mixture reaches 235°f (soft ball stage).
• 4 remove from heat and stir in baking soda and vanilla; stir well.
• 5 pour candy mixture over cereal mixture. stir until well combined.
• 6 spread on wax paper to cool.
• 7 store cooled candy in an airtight container.
• 8 this candy freezes remarkably well!
• 9 it makes a pretty gift given in a jar or cellophane bag tied with a ribbon.
• 10 it's very sweet and highly addictive!
• 11 *microwave instructions:.
• 12 combine butter, corn syrup, and sugar in a microwave safe glass bowl. microwave on high 5 minutes.
• 13 stir.
• 14 microwave 5-10 minutes longer until mixture reaches soft ball stage.
• 15 add vanilla and baking soda; stir.
• 16 pour over cereal mixture.