No-Pasta Lasagna

Layer the following in a 9 by 13 pan: 1.)thinly-sliced (long ways) zucchini--you will need about 4 med/large zucchini total; 2.)thin layer of ricotta cheese; 3.)pasta sauce (or diced tomatoes); 4.)roasted red peppers, chopped and patted dry; 5.)mushrooms, sliced and sauteed; 6.)a few sprinkles of mozzarella cheese. Keep repeating layers, ending with a covering of mozzarella cheese and parmesan. Bake at 400 for about 30-40 min.

Chicken Couscous Salad - Cass

Chicken and Couscous Salad

AMAZING!! HEALTHY!! ENJOY girls!!

• 1 ¼ cups chicken broth, fat free less sodium
• 5.7 ounce uncooked couscous, 1 box
• 1 ½ cups chicken, COOKED, cubed (I use rotisserie sometimes)
• 2 tbsp. pine nuts, toasted
• ½ cup radishes, about 3 large, diced
• ½ cup cucumber, chopped seeded peeled
• ¼ cup flat-leaf parsley, chopped, fresh
• DRESSING:
• ¼ cup white wine vinegar
• 1 ½ tablespoons extravirgin olive oil
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 garlic clove, minced

Preparation
To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.

To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.

Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.

Source: Cass 4 servings

Stuffed Peppers - Cass

1 lb. ground turkey (94% fat-free)
1.5 cups COOKED brown rice
3 red bell peppers
14 ounces tomato sauce
½ tablespoon Worcestershire sauce
⅛ teaspoon garlic powder
⅛ teaspoon Season Salt
salt and pepper to taste
Italian seasoning
½ cup frozen corn
1. Preheat oven to 350 degrees.2. In a skillet over medium heat, cook the turkey until evenly browned.3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)4. In a bowl, mix the browned turkey, cooked rice, 3/4 can tomato sauce, Worcestershire sauce, garlic powder, salt, pepper and frozen corn. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Season Salt, and pour over the stuffed peppers. Sprinkle the top of each pepper with italian seasoning.5. Bake 1 hour in the preheated oven.6. Top with cheese if you desire.

Source: Cass 3 servings

Time- Prep: 20 Minutes

- Cook: 1 Hour

- Ready in: 80 Minutes

Easy Chicken Fajita's

• TOTAL TIME: 30 MIN
• SERVINGS: 4

• Fast
• Healthy

Ingredients

1. 1 teaspoon pure chile powder
2. 1 teaspoon kosher salt
3. 1/2 teaspoon ground cumin
4. 1/2 teaspoon onion powder
5. 1/4 teaspoon garlic powder
6. 1 tablespoon cornstarch
7. 1/4 cup water
8. 3 tablespoons extra-virgin olive oil
9. 1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
10. 1 green bell pepper—cored, seeded and cut into thin strips
11. 1 medium onion, thinly sliced
12. 2 tablespoons fresh lime juice, plus lime wedges for serving
13. 8 flour tortillas, warmed in the microwave
14. Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving

Directions

1. In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.
2. Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.
3. Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.

Mini Cheesecakes - Kari

18 Nilla wafers 2 8 oz pkgs softened cream cheese 1/2 cup sugar 1 tsp. vanilla 2 eggs Line muffin pan with foil liners. Place one wafer in each liner. Mix crm cheese, vanilla, and sugar on medium until well-blended. Add eggs. Mix well. Pour over wafers, filling 1/2 to 3/4 full. Bake at 325 for 25-30 minutes. Remove from pan when cool. Chill. Top with cherry pie filling (or crushed nuts and chocolate).

Easy Lasagna with Italian Sausage

1 tube of Sweet Italian/Italian sausage

1 can cream of mushroom

¼ cup of milk

2 cups of shredded mozzarella

1 jar of pasta sauce

6 uncooked lasagna noodles

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1. Brown sausage in a skillet over medium heat.

2. While sausage is cooking, mix mushroom soup, milk, and ½ cup of cheese in a

separate bowl.

3. Drain sausage and return to skillet. Add enough pasta sauce to coat sausage well.

4. In an 8 x 8 casserole dish layer the following:

o half of sausage mixture.

o 3 lasagna noodles

o mushroom soup mixture

o 3 lasagna noodles

o half of sausage mixture

5. Cover and bake at 400 to 40 minutes. Uncover, sprinkle with remaining mozzarella

and return to oven (uncovered) for 10 minutes. Let stand for 10 minutes.

Sausage Corn Chowder

2 lbs. hot sausage (or not hot… up to you)

1 cup coarsely chopped onion

4 ½ cups pealed potato cut into cubes

1 tsp. salt

½ tsp. marjoram

_1/8 tsp. pepper

2 cups of water

1 can of creamed corn

1 can of kernel corn

1 12 oz. can evaporated milk

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1. In a dutch-oven or kettle, cook sausage and onion until brown and slightly crisp

and the onion is tender. Drain and return to the pan.

2. Add potato, salt, marjoram, pepper, and water. Bring to a boil, reduce heat, cover

pot and simmer until potato is tender (20-30 min.).

3. Add creamed corn, kernel corn (with liquid), and evaporated milk. Heat through.

Chipotle Tamale Pie

INGREDIENTS • 1 tablespoon unsalted butter at room temperature • 3/4-pound ground turkey (preferably white meat) or lean ground beef • 1 tablespoon olive oil • 1 medium yellow onion, chopped • 1 green bell pepper, diced • 2 garlic cloves, finely minced • 2 teaspoons ground cumin • 1 (15-ounce) can pinto beans, drained and rinsed • 1 (8-ounce) can diced tomatoes • 1 to 2 canned chipotle chiles en adobo, seeded and minced, plus 1 teaspon adobo sauce • 1 cup grated cheddar cheese • 1/2 cup chopped fresh cilantro leaves • 1 (8.5-ounce) package cornbread mix (plus 1 egg and 1/3 cup milk to make the cornbread batter) DIRECTIONS Preheat your oven to 400°F. Grease an 8-inch baking dish with the butter and set it aside. Heat the olive oil in a non-stick skillet over medium heat. Add the ground turkey, the onions, green peppers, and garlic and cook until the turkey is no longer pink and is cooked through, about 8 minutes. Drain off any excess fat and sprinkle the meat mixture with the cumin. Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, 5 minutes. Remove pan from the heat and stir in the cheese and cilantro. Spread the turkey mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer. Prepare the cornbread mix according to the manufacturer's instructions. Spread the cornbread batter over the turkey mixture and bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for five minutes before cutting into squares and serving.

Slow Cooker Chicken and Mushrooms-from Jenn!

Combine all ingredients in a Med./Lrg. slowcooker:

I pkg. boneless, skinless chicken breast tenders, cut into 1 inch chunks

2 cans cream of chicken soup

1 pkg/can sliced mushrooms

1 1/2 tsp. paprika

Cook on low for 4-6 hours, or high for 3 hours. A half hour before serving, add a 12 oz tub of sour cream to the mixture, blend well, and cook on high for an additional 30 minutes.

Serve over hot cooked rice or noodles, and garnish with add'l paprika if desired.

This recipe is so easy, but so great! The chicken comes out so tender!

Source: Paula Deen

Sherried Chicken & Broccoli - C/O of Emily's Sister

My sister made this for dinner tonight and she said it was easy and good! Click here for recipe.

Garlic Roasted Broccoli

1/4 Cup EVOO
4-5 garlic cloves finely chopped
1 tablespoon chili powder (a palmful)
Salt and Pepper
1 large head of broccoli cut into thin long spears

Pre heat oven to 425.

Place first 4 ingredients into a large bowl, add the broccoli spears. Toss to coat the broccoli evenly, then transfer to a large nonstick baking sheet. Roast the broccoli until the ends are crisp and brown and the stalks are tender. 17 to 20 minutes.

Pesto Chicken

Italian Bread Crumbs
Pesto (found in a jar by pasta sauces)
Provolone Cheese Slices
Chicken Breasts (haved horizontally)

Pre-heat oven to 425, Roll chicken in bread crumbs. Cover the chicken with about 1-2 tablespoon pesto on top of each chicken breast. Bake 10 minutes, add a slice of cheese, bake another 10 minutes on a low rack.

***Note, I use a meat thermometer and not these cooking times. I'm guessing it varies depending on the size of the chicken breasts and your oven. Just be sure they are cooked all the way through.

Homemade Pizza Crust

Recipe Summary
Prep Time: 1 hour
Yield: 4 12” Pizzas

½ cup 110º water
2 ¼ teaspoons instant yeast
4 cups bread flour (for bread machines)
1 ½ teaspoons kosher salt
1 ¼ cups room temperature water
2 tablespoons extra virgin olive oil

In a large measuring cup (at least 2 cup capacity), combine the ½ cup 110º water with the 2 ¼ teaspoons instant yeast, and stir together.

Combine the 4 cups of bread flour and 1 ½ teaspoons of kosher salt together into the mixer’s work bowl.

Next, add the1 ¼ cups room temperature water and 2 tablespoons extra virgin olive oil to the measuring cup containing the yeast water mixture.

Using the paddle attachment, start the mixer on low and mix the flour and salt together. Next, slowly pour the contents of the measuring cup containing the yeast water and oil mixture into the work bowl. When dough comes together, remove the paddle attachment, and add the hook attachment lubed with cooking spray. Attach the hook to the mixer and knead for 5 minutes on medium speed.

After the dough has been kneaded, remove the dough and roll it into a smooth ball on the countertop. Place into a stainless steel or glass bowl (be sure to add 2 teaspoons of olive oil to the bowl and toss to coat prior to placing the dough inside). Cover with plastic wrap and allow the dough to rise for approximately 45 minutes.

After the dough has risen, cut into 4 equal pieces, and roll each of the 4 pieces it into a smooth ball on the countertop. (To do this, Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens.) If you do not wish to use the dough immediately, place the pieces of dough into individual zip top plastic bags and store in the refrigerator for approximately 3-4 days, or place in the freezer.

Place a pizza stone or tile onto the bottom of a cold oven and turn the oven to 500º F. (If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.)

Using a rolling pin, roll out the pizza dough onto your countertop (lightly dust your countertop with flour for best results). Alternate between stretching the dough by hand into a round disc, rotating after each stretch; and rolling the dough with a rolling pin. When the dough is at your desired thickness, place the dough on a pizza peel that has been lightly dusted with flour. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile.

Brush the entire surface of the pizza dough with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle herbs (dried basil and oregano) onto the pizza if desired, and top with the cheese.

Slide the pizza onto the tile and bake for 3 minutes, or until the bottom of the pizza begins to darken. Remove the pizza from the stone and finish cooking the pizza on a pizza pan on the middle oven rack for approximately 3 minutes or until the cheese turns golden brown. Remove from the oven and let rest for 3 minutes before slicing.

Chinese Broccoli Beef Recipe

***Note, you can make this without a Wok, just use a large skillet.***

Ingredients:
1lb flank steak
4 tablespoons soy sauce
2 tablespoons dry sherry
1 teaspoon cornstarch
1 bunch fresh broccoli (sliced into florets)
2 garlic cloves (minced)
2 slices fresh ginger (finely minced)
2 tablespoons vegetable oil

Cooking Instructions:
Step 1: Slice steak against the grain thinly into strips. Place steak in a bowl or sealable bag.

Step 2: Combine soy sauce, dry sherry and cornstarch. Mix well, and pour mixture over steak strips. Marinate for 15 minutes to a half hour.

Step 3: Heat the wok and add oil. Add minced garlic and ginger root and stir fry over medium-high heat for about 20 seconds. Add beef and stir fry stirring constantly for a couple minutes.

Step 4: Add broccoli and stir fry for 5 minutes or until broccoli is cooked but still crispy and dark green.

Serve over brown rice.

Chicken and Mushrooms with Brown Rice (serves 4) - Kari

2 T. oil
1 1/4 lb. chicken (cut into 6 pieces)
10 oz. sliced mushrooms
2 stalks celery
1 t. thyme
1 can chicken broth
1 c. instant brown rice
1/2 c. white wine
salt, pepper

1. In large skillet, heat oil on med. Add chicken. Cook and cover, 5 min. Turn chicken and cook 5 min more. Transfer to plate.
2. Add mushrooms, celery, thyme. Cook 5 min while stirring.
3. Add broth, rice, wine, salt, pepper. Boil.
4. Return chicken. Reduce heat to low. Cover. Simmer 12 min.

Butternut Squash Soup - Kari

-4 c. cubed b. squash (abt. 1.5 lb)
-1 T. olive oil
-1/4 t. salt
-4 large shallots (halved)
-1/2 inch peeled sliced fresh ginger root (or just use 1 t. ginger)
-2 1/2 c. fat-free chic. broth
-2 T. chopped chives
-black pepper

1. Preheat to 375
2. Combine first 5 ingredients in roasting pan. Toss well. Bake 50 min. Cool 10 min.
3. Place 1/2 squash mix and 1/2 of broth in blender (remove center piece to vent). Blend. Pour into pan. Repeat with the rest. Cook over medium heat 5 minutes or till hot. Top with chives and pepper.