submitted by: Julie D

·         4 tablespoons olive oil

·         2 garlic cloves (or more to taste)

·         2 servings of your favorite pasta

·         1 cup blue cheese

•   ½ cup chopped kalamata olives (we used ¼ cup and that was sufficient)

•   ¼ cup chopped sundried tomatoes (we used fresh fire roasted tomatoes)

•  2 diced grilled chicken breasts (optional)

•  Freshly chopped basil or rosemary

• Freshly grated parmesan

Bring olive oil to low simmer in small pan. Add chopped garlic cloves.  Simmer for 2 minutes, then turn off heat. Do not let garlic brown.

Prepare your favorite pasta.

Reserve ½ cup cooking liquid and toss the pasta with the olive oil and garlic in a large metal mixing bowl.

Toss in crumbled blue cheese, chopped kalamata olives, chopped sundried tomatoes.

Add grilled chicken breasts (warmed before adding.)  You can serve chicken on the side, but it is great tossed in, coated with the sauce.

Add several spoonfuls of the hot pasta water, toss pasta mixture with large tongs to mix. If it seems dry, add a little more water. 

Cover the bowl tightly and let stand for several minutes until cheese is melted. The metal bowl will retain the heat of the pasta and melt the cheese nicely.

Sprinkle with freshly chopped basil or rosemary if you have it, and some freshly grated parmesan.

submitted by: Jenny L

• ¼ Cup pure maple syrup

• ¼ teaspoon garlic salt

• 2 Tablespoons soy sauce             

• 1/8 teaspoon ground black pepper

• 1 clove garlic, minced                    

• 1 LB salmon

Directions:

1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture.

3. Cover the dish, and marinate salmon in the fridge 30 minutes, turning once

4. Preheat oven to 400 degrees

5. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork

submitted by: Heidi C

• 2 cups coarsely chopped zucchini

• 1 1/2 cups coarsely chopped onions

• 1 red bell pepper, coarsely chopped

• 1 pound extra lean ground turkey

• 1/2 cup uncooked couscous

• 1 egg

• 2 tablespoons Worcestershire sauce

• 1 tablespoon Dijon mustard

• 1/2 cup barbecue sauce, or as needed

Directions

1.      Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.

2.      Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.

3.      Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C).  Let stand 5 minutes before serving.

submitted by: Amy H

• 6 chicken breasts

• 1 can cheddar cheese soup

• 2 cans cream of chicken soup

• Salt, pepper & garlic powder to taste

Stab chicken several times with a fork. Season with salt, pepper & garlic powder and place in the crock pot. In a medium bowl, mix soups together and pour over chicken. Cook on low for 6-8 hours. Serve over hot pasta. My family likes rotini spirals.

submitted by: Candyce M

•  1 16 oz package wheat spaghetti
•  1 # medium size frozen raw shrimp, thawed according to package directions
•  3 T light teriyaki sauce
•  2 bags frozen lightly sauced stir fry vegetables (I use Bird’s Eye)
•  1 T cornstarch

Prepare spaghetti according to package directions, drain and set aside. Place shrimp in a small bowl and toss with 2 T teriyaki sauce, set aside.

Place mixed vegetables in a large nonstick skillet or wok with ¼ cup water. Cover and cook, stirring occasionally, over medium high heat for 7 minutes or until cooked through.

Stir shrimp into vegetable mixture; cover and cook 4 to 5 minutes or until shrimp is pink and cooked through.

Stir together remaining 1 T teriyaki sauce and cornstarch, then stir into the mixture in the skillet until thickened.

Gently stir noodles into skillet and cook until warmed through.

submitted by: Candyce M

• 2 tsp olive oil

•  1# sweet Italian sausage 

•  1/2 # hot Italian sausage

•  1 large onion, chopped

•  2 large garlic cloves, chopped

•  2 -  14 oz cans chicken broth

•  1/4 c water

•  8 oz capellini or vermicelli pasta, broken in half

•  2 - 10 oz bags fresh spinach

•  1/4 tsp pepper

•  1/3 c heavy or whipping cream

Heat oil in stock pot over medium high heat; add sausage and cook 3 to 4 minutes, turning as it browns. 

Add onion and garlic and cook 2 to 3 minutes, until lightly browned.

Add broth and water to pot; cover and bring to a boil. 

Add pasta and cook 3 minutes, stirring frequently. 

Add spinach and pepper and cook, stirring spinach into pasta and sauce, 

2 to 3 minutes until pasta is al dente and spinach is wilted. 

Stir in heavy cream. Serve immediately. Makes 4-6 servings. 

Baked Eggs w/Canadian Bacon, Spinach & Cheddar          

submitted by: Candyce M

3 T unsalted butter                                         4 slices Canadian bacon

2 T minced onion                                            4 large eggs

Salt & pepper to taste                                    ¼ C heavy cream

6 oz baby spinach                                           1 oz grated aged Cheddar, plus extra for serving

Heat oven to 350 degrees and arrange rack in middle. Spray 4 6 oz ramekins with PAM and set aside. Melt 1 T butter in large frying pan over medium heat. When it foams, add onion, season with salt & pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.

Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 T cream over each egg, and divide half of the cheese evenly among the ramekins.

Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 – 18 minutes.

Serve with toast or English muffins.

submitted by: Candyce M

• 4 large pork chops

• Sage

• Salt & pepper to taste

• 1 T vegetable oil

• ½ yellow onion, sliced & separated into rings

• ½ C light sour cream

• 1 t Dijon mustard

• 1 T flour

• ½ C chicken broth

• ¼ C dry white wine

• ¼ C chopped parsley

Preheat oven to 350 degrees. Sprinkle chops generously with sage. Season with salt & pepper. In a large nonstick skillet over medium heat, warm oil. Add chops & brown about 5 minutes on each side. Transfer chops to a lightly oiled baking dish. Lay onion rings on top. In a small bowl blend sour cream, mustard & flour. Add broth & wine to the skillet and boil 1 minute. Whisk in sour cream mixture & parsley and blend well. Pour over chops. Bake, uncovered, until bubbly, about 35 minutes.

submitted by: Peggy K

• 2 lbs hamburger

• 2 cups chopped celery
• 16 oz ketchup
• 1 tbsp vinegar
• 1 tbsp brown sugar
• 1 tsp dry mustard
• salt and pepper to taste
• optional chopped onion

Simmer for 1/2 hour or more.

Can cut recipe in 1/2 if you want less

Can prepare the night before, refrigerate and heat up the next day!

submitted by: Candyce M

• 1 ¼ lb extra lean ground beef

• ¾ lb bulk Italian sausage

• 1 egg

• 1 8 oz jar pizza sauce

• ¼ C Italian bread crumbs

• Pepper to taste

• 8 oz shredded Italian cheese blend

• 2 C loose packed fresh spinach leaves

Heat oven to 350 degrees. In large bowl mix ground beef, sausage, egg, ½ C pizza sauce, bread crumbs and pepper. On foil, pat mixture to 12x8 rectangle. Sprinkle evenly with cheese. Gently press into meat. Top with spinach. Starting at a short end, roll up tightly, tuck spinach leaves in and seal ends. Place seam side down in ungreased glass baking dish. Bake 1 hour. Spread remaining pizza sauce over top and back another 15 minutes. Let stand 10 to 15 minutes prior to serving. Makes 8 servings.

submitted by: Dee T

• 2 lbs hamburger
• 2 lg onions - chopped
• 1/2 green pepper - chopped

Brown & drain - place in crock pot

Add to meat mixture:

• 2 - 28 oz cans whole tomatoes (or 1 - 28 oz can of diced tomatoes)
• 2 - 8 oz cans tomato sauce 4 tsp chili powder (or more to taste)
• 2 tsp salt
• 1/4 tsp cayenne pepper
• 1/4 tsp paprika

Cook 2 hours in crock pot, add:

• 3-15 oz cans kidney beans

Cook 6-8 hrs in crock pot.

submitted by: Jenny L

• 12 c tomatoes (skin, core and put in blender)

• 2 – 12 oz tomato paste

• 3 tsp. salt

• 1 tsp pepper

• 1 large onion

• ½ tsp garlic powder

• 6 Tbsp. butter

• ½ tsp. crushed bay leaves

• ¼ c. sugar

• 3 tsp Italian seasoning

• 4 beef bouillon cubes

Cook and mix (except paste) for 30-45 min. Add paste and stir; then boil until thick.  Process in a  hot water bath for 25 minutes. 

Double this recipe for 7 quarts, (I use 3 – 12 oz tomato paste for a double batch).

submitted by: Carol G

• Vegetable oil spray

• 2 large, plump whole garlic bulbs

• 1 tablespoon olive oil

• 1 teaspoon dried thyme, crumbled

• ¼ teaspoon freshly ground pepper

• ½ teaspoon salt (divided use)

• 2 cups low-sodium chicken broth

• 1 tablespoon all-purpose flour

• 4 boneless, skinless chick breast halves, all visible fat removed (about 4 ounces each)

Preheat oven to 400°.  Spray a jelly-roll pan with vegetable oil spray.

Cut about ¼ inch off top of garlic bulbs to create a flat top and expose middle cloves.  Microwave on a microwave-safe plate at 100 percent power (high) for 1 minute. 

Separate cloves of garlic and peel off skins (they should slip off very easily).  Heap garlic on jelly-roll pan, drizzle garlic with olive oil, then spread garlic toward edges of pan.

Rinse chicken and pat dry with paper towels.  Sprinkle both sides of chicken with thyme, pepper, and ¼ teaspoon salt.  Put chicken in middle of pan.

Bake for 20 minutes, or until no longer pink in center.  If small garlic cloves go beyond golden stage remove them.  Transfer chicken to serving platter or plates; put garlic in a large skillet.  Crush garlic with back of a spoon or fork.  Add remaining ¼ teaspoon salt.

In a jar with a tight-fitting lid, combine broth and flour.  Cover and shake until completely blended.  Add to garlic and bring to a boil over medium heat, stirring constantly and continuing to break up garlic.  When sauce thickens and boils, about 2 minutes, pour over chicken. 

submitted by: Sarah L 

• 1 medium onion finely chopped

• 3 tablespoons olive oil

• 4 oz. can chopped green chilies; drained

• 3 tablespoons flour

• 2 teaspoons cumin

• 2 (15 oz.) can great northern beans

• 1 (14 oz.) can chicken broth

• 1 ½ cups finely chopped cooked chicken breast

• monterey jack cheese (optional)

• sour cream (optional)

• salsa (optional)

Cook onion in olive oil until softened, add chilies, flour and cumin and cook for 2 minutes. Add beans and chicken broth. Bring to a boil. Reduce heat and simmer for 10 minutes or until thickened. Add chicken and cook until hot. Garnish with cheese, sour cream and salsa if desired.

submitted by: Jenny L

• 15 oz cooked chicken, cut into cubes

• One 24 oz jar of Great Northern Beans

• One cup of water from rinsing out can of beans

• One 9 oz jar of salsa (any kind, I use mild)

• 1 cup of water from rinsing out salsa jar

• 8 oz Monterey jack cheese cut into cubes

• ½ teaspoon of cumin 

Mix it into a crock pot and heat on low for four hours.

It’s really easy and delicious! It’s a Weight Watchers 2 point soup recipe too.

submitted by: Sharon R

• 1 cup diced onions

• 1 cup cut baby carrots

• 4 oz slice baby portabella mushrooms

• 1 lb boneless skinless chicken breasts

• 1 tsp Montreal steak seasoning

• 1 1/2 tab balsamic vinegar

Directions:

1. Place onions, carrots, and mushrooms in microwave-safe bowl. Cover and microwave on high 5 min. Or until hot. Preheat large saute' pan on medium-high 2-3 min. Cut Chicken into 1 1/2" wide strips. Wash hands.

2. Coat pan with a light cooking spray. Add chicken, using tongs; sprinkle with steak seasoning. Cover and cook 2-3 min. turning once.

3. Drain vegetables and stir into chicken. Cover and cook 5 min. stirring once or until vegetables are cooked not too overcooked.

4. Remove lid and cook 3 more min. stirring once. Stir in the balsamic vinegar and serve with a small salad.

submitted by: Sharon R

• 3 lbs. Broiler-fryer chicken

• 1 lemon

• 1 clove garlic, thinly sliced

• 1 TBS dried basil leaves

• ½ tsp. garlic powder

Directions:

Heat oven to 375 degrees.

Remove excess fat from chicken; fasten neck skin to back with skewer.  Fold wings across back with tips touching. 

Grate 2 tsp lemon peel, reserve.

Cut lemon into halves; rub chicken with half of 1 lemon.  Place garlic, 1 tsp dried basil leaves and remaining lemon half in cavity. 

Rub chicken with reserved lemon peel; sprinkle garlic powder and remaining basil over chicken.

Place chicken, breast side up, on rack in shallow rectangular roasting pan.

Cover and bake 1 hour.  Uncover and bake 30 min longer.

Yields:  4 servings.

submitted by: Gretchen H

• 2 packages frozen beef stew vegetables (Flavorite has carrots, pearl onion, potatoes and celery)

• 2 packages of beef stew meat

• 1 can tomato soup

• 1 can Cream of Mushroom soup

• 1 envelope dry Lipton onion soup mix (or any brand)

Directions:   

Put the frozen veggies in crock pot, then the meat (I just break up the frozen meat and put it on top of veg) must break it up don’t put in a big lump of meat or juices won’t get to every meat piece. Mix the 3 soups together and pour on top.

I leave for 10 hrs on low (I’m sure it’s done way before this but that’s how long I’m gone during day and it’s okay not too dark or anything)

Add salt and pepper to taste.