Chef Jeena's Fishing Trip Event-Blackened Tilapia

This is for Chef Jeena's Fishing Trip Event and because we like to eat fish. I have been using this seasoning on fish for years and we love it. The recipe originally called for catfish, but I always have tilapia in the freezer and so that is what I usually use. I always cook a few fillets with less spice rub for the kids, because it is a little spicy for them. When my hubby was eating this he actually said that we should have fish more often. Yes, that is how tasty this is. Something even a McDonalds lover can appreciate. And, don't you just love those colorful home grown peppers underneath?
Blackened Tilapia adapted from Cooking Light

2 tablespoons paprika

1 tablespoon dried oregano

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground red pepper

4 (6-ounce) tilapia fillets

2 teaspoons olive oil

Combine first 5 ingredients in a small bowl. Sprinkle both sides of fish with the paprika mixture.Heat oil in a large cast-iron skillet over high heat. Add fish; cook 4 minutes on each side or until fish flakes easily with a fork

Slow Cooker- Cook Once, Eat Twice

Cook 2 pot roasts in your slow cooker one day and a few days later...

Add a few more ingredients to the leftovers and you have Cheesesteak Sandwiches

I love meals like this, where you cook once and can make 2 dinners. This pot roast was very tender and delicious, and that is coming from a non-beef lover. It was tasty and the sandwiches were great as well. I added a little more liquid than the recipe called for originally and also added some onion for flavor.

Slow-Cooker Pot Roast (adapted from Southern Living Magazine)

2 (2 1/4- to 2 1/2-lb.) eye-of-round roasts, trimmed

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 tablespoon vegetable oil

1 (1-lb.) package baby carrots

1 (28-oz.) can petite diced tomatoes

1 cup chopped celery
1/2 large red onion, chopped

2 cups beef broth

4 garlic cloves, chopped

1 1/2 teaspoon dried thyme leaves

1 1/2 teaspoon dried marjoram

1. Rub roasts evenly with 2 tsp. salt and 1 tsp. pepper.
2. Brown roasts on all sides in hot oil in a Dutch oven over medium-high heat (about 10 minutes). Place roasts, side by side, in a 6-qt. slow cooker. Add carrots and remaining ingredients.
3. Cook, covered, on LOW 10 to 12 hours or until tender. Remove roasts from slow cooker; shred 1 roast, and serve with 2 cups vegetable-and-gravy mixture. Shred remaining roast. Store remaining roast and 2 cups vegetable-and-gravy mixture in separate airtight containers in refrigerator up to 3 days or freeze up to 2 months.

Cheesesteak-Style Sandwiches

1 medium-size sweet onion, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1/2 teaspoon vegetable oil

1/2 teaspoon Creole seasoning

1 tablespoon Worcestershire sauce

1 cooked and shredded Slow-cooker Pot Roast

5 (6-inch) hoagie rolls, split
10 provolone cheese slices (about 6 oz.)

2 cups Slow-cooker Pot Roast gravy

1. Sauté first 3 ingredients in hot oil in a large nonstick skillet over medium-high heat 15 minutes or until golden brown. Sprinkle with Creole seasoning and Worcestershire sauce.
2. Spoon shredded pot roast and bell pepper mixture evenly onto bottoms of split rolls, and top with provolone cheese; replace tops of split rolls. Place sandwiches on a baking sheet.
3. Broil 6 inches from heat 2 to 3 minutes or until cheese is melted and top of rolls are toasted.
4. Microwave Slow-cooker Pot Roast gravy in a glass measuring cup at HIGH 1 to 1 1/2 minutes or until thoroughly heated. Serve sandwiches with gravy for dipping.

I Love Tofu! Do You?

I saw a recipe for Kung Pao Tofu in a local newspaper and knew I had to try it. I love tofu because it is so versatile and will take the flavor of anything. This recipe called for extra-firm tofu, which is super easy to cut and season.

Here is the tofu, which I seasoned with ground ginger, garlic powder, salt and pepper. (the original recipe called for 5-spice powder). It sauteed quickly and had a nice golden color.

I also added an orange pepper to the recipe because I had one on hand and at the end, I stirred in a little sesame oil.

I cooked some whole wheat spaghetti noodles and served the Kung Pao Tofu over the noodles.
My 1-year old was loving the tofu. My brother said it was his favorite meal of the year and my mom noted that it was very filling.


KUNG PAO TOFU
Start to finish: 30 minutes
Servings: 4
18-ounce package extra-firm water-packed tofu, rinsed and patted dry
1/4 tsp ground ginger

1/4 tsp garlic powder

salt and pepper
1 tablespoon canola oil
1/2 cup water
3 tablespoons oyster-flavored or oyster sauce
1/2 teaspoon cornstarch
12 ounces broccoli crowns, trimmed and cut into bite-size pieces (about 4 cups)
1 yellow bell pepper, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice

1 orange bell pepper, cut into 1/2-inch dice
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 tablespoons unsalted roasted peanuts
2 teaspoons sesame oil

Cut the tofu into 1/2-inch cubes.
In a medium bowl, combine the tofu with 1/4 teaspoon five-spice powder. Set aside.
In a large, nonstock skillet over medium-high, heat the canola oil. Add the tofu and cook, stirring every 1 to 2 minutes, until golden brown, about 7 to 9 minutes total. Transfer to a plate.
Meanwhile, in a small bowl whisk together the water, oyster sauce, cornstarch and remaining five-spice powder. Set aside.
Return the skillet to the heat and add the broccoli and yellow and red bell peppers. Saute until beginning to soften, about 4 minutes. Add the ginger and garlic and cook, stirring, until fragrant, about 30 seconds.
Reduce heat to low, add the oyster sauce mixture and cook, stirring, until thickened, about 30 seconds. Return the tofu to the pan along with the peanuts and stir to coat with sauce. If using, stir in the hot sesame oil.

Serve over warm, whole wheat pasta.

I also posted two of my favorite tofu recipes below!

Mixed-Bean Chili with Tofu
(from Cooking Light)

7 ounces extra firm tofu, cut unto 1/2-inch cubes

1 1/2 teaspoons ground cumin, divided

1 1/2 tablespoons low-sodium soy sauce

2 teaspoons vegetable oil

1 1/2 cups chopped onion

1/2 teaspoon ground coriander

1/2 teaspoon dried oregano

1 1/2 tablespoons tomato paste

1 1/2 tablespoons hot chili powder or regular chili powder

1/2 teaspoon black pepper

1/4 teaspoon salt

2 garlic cloves, minced

1 1/2 cups water

1 (15-ounce) can pinto beans

1 (15-ounce) can red kidney beans

1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

1/2 teaspoon cider vinegar

1/4 cup chopped fresh cilantro

1/4 cup low-fat sour cream



Heat a large Dutch oven over medium-high heat. Add tofu and 3/4 teaspoon cumin; sauté 3 minutes. Stir in soy sauce; cook 1 minute or until liquid evaporates. Remove tofu mixture from pan.
Heat the oil in pan; add 3/4 teaspoon cumin, chopped onion, coriander, and oregano; sauté 4 minutes. Add tofu mixture, tomato paste, and next 5 ingredients (paste through garlic); stir well. Add water, beans, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in vinegar. Spoon chili into bowls; top each serving with cilantro and sour cream.

Crispy Tilapia Sandwiches

My fish preparing stations

Nice and Golden Brown

I saw this recipe in Cooking Light and knew I had to try it. My kids and my husband love tilapia and we are trying to eat more fish.

I changed this recipe quite a bit because I don't like mayo and the original sauce called for mayo. Also, I added ground pecans to the coating because nut crusted fish is the best! I also removed the red onions from the toppings because they can be a little too spicy for the kids.

This turned out a little mild, but it was perfect for the kids. No complaints. I even made a couple extra fish fillets and just warmed them in the broiler, so they would get crispy, for dinner another night.

When I make this again, I think I will make a separate sauce for the adults with a little more kick and add more spices to the adult portions of fish. It was good and very easy.

Crispy Tilapia Sandwiches

4 Tbls plain yogurt

4 Tbls honey mustard

25 saltine crackers

1/2 cup pecans

1/4 cup all-purpose flour

6 (5-ounce) tilapia fillets

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup egg substitute

4 tablespoons canola oil

6 whole wheat hoagie rolls, toasted

8 (1/4-inch-thick) slices tomato

6 romaine leaves

1. Combine plain yogurt and honey mustard in a small bowl.
2. Place crackers in a food processor; process until looks like fine crumbs. Place crumbs in a shallow dish. Place pecans in food processor; process until looks like fine crumbs and add the saltines. Combine with fingers.

3. Place flour in another shallow dish. Sprinkle fish with salt and pepper. Dredge 1 fillet in flour. Dip in egg substitute; dredge in crumbs. Repeat procedure with remaining 5 fish fillets, flour, egg substitute, and crumbs.
3. Heat 2 Tbs oil in a large nonstick skillet over medium-high heat. Add 3 fish fillets to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Repeat with remaining fish.
4. Spread 1 1/2 teaspoons sour cream mixture on each half of 4 rolls; place 1 fish fillet on bottom half of each roll. Top each serving with 2 tomato slices, 1 romaine leaf, and top half of roll.

Easy Spanish Rice

Spanish Rice

1 cup chopped onion

1/2 cup chopped green pepper

1 cup instant brown rice

1 24-26 oz jar garden variety pasta sauce

1- 14- 16 oz can chicken broth

1 - 2 cups cooked ground beef, ground turkey, or other cooked meat

Flour tortillas

Shredded cheese

Heat 1 Tbls olive oil in an electic skillet on a nonstick skillet over medium high heat.

Add onion and saute 4-5 minutes. Add green pepper, cook 1-2 minutes. Add rice, and cook, stirring frequently, until rice is browned, 1-2 minutes.

Add pasta sauce and chicken broth. Bring mixture to a boil. Add cooked meat, cover and reduce heat to a medium low.

Cook for 25 minutes or until liquid is absorbed and rice is tender. Turn off heat and let cool 5 minutes.

Warm a flour tortilla for a few minutes in the microwave. Place 1/2 cup spanish rice in tortilla, sprinkle with shredded cheese, roll up, and serve.

Greek Chicken Salad

The best Greek Seasoning that I have found

Greek Chicken Salad

1 pd chicken tenders, cut into bite-size pieces

1-2 Tbls Greek seasoning

1 head romaine lettuce, rinsed and chopped

1 cucumber, peeled, seeded, and chopped

4 plum tomatoes, chopped

1- 15 oz can garbanzo beans, drained and rinsed

1/4 cup sliced, ripe black olives

1-14 or 15 oz can artichoke hearts, drained and chopped

4 oz block feta cheese, crumbled

Greek Vinaigrette* or Athenos Brand Greek Dressing with Feta Cheese

4 Tbls fresh lemon juice

4 Tbls red wine vinegar

1 tsp salt

1/4 tsp pepper

1 tsp dried oregano

1/4 tsp garlic powder

1/3 to 1/2 cup olive oil

1/4 cup crumbled feta cheese

*Combine lemon juice and next 5 ingredients in a blender. Start blending and slowly pour in olive oil. Turn off blender and stir in feta cheese. Store in the fridge.

1. Heat 1 Tbls olive oil over medium-high heat in a skillet. Add chicken; sprinkle greek seasoning over chicken and saute until cooked through. Cover and set aside.

2. Put romaine lettuce in a large salad bowl. Add remaining ingredients and toss lightly.
3. Add chicken and drizzle with Greek Vinaigrette
4. Serve and Enjoy!

Our Simple Easter Dinner

This year I thought it would be nice to have a simple Easter dinner. I decided that we were going to eat something that Jesus might have actually eaten during the time he was on the earth. We had broiled fish, bulgur, and honeycomb (I added some veggies for nutritional reasons!)
I bought this Taboule mix because I knew that is contained bulgur and just made it my own way.
Bulgur Pilaf
Brown 1 cup bulgur in 2 Tbls olive oil in a saucepan. Set aside. Saute 1 cup chopped red onion in 1 Tbls olive oil until tender. Add bulgur, seasoning packet (that comes in the box), 2 cups low sodium chicken broth, the juice of 1 lemon, 2 Tbls fresh parsley, and bring to a boil. Reduce heat to a simmer; cover and simmer for 20 minutes or until bulgur is tender and liquid is absorbed.

The package of honeycomb produced alot of curiosity! What an ordeal I had to go through to get it. My sister, my mom and I were out at a Wilds Oats store trying to find some honeycomb. That store was in the process of being taken over by Whole Foods, so their inventory was changing. They called another store location that had 1 container of honeycomb left and they held it for us. Too bad when we got in the car to drive to the other location, there happened to be a blizzard. We made it eventually and then the price of that tiny container, almost made me change my mind. I don't think it was that hard to come by 2000 years ago.
Our honeycomb-very sweet, as you can imagine. A tiny bite of this was really all you needed.

I steamed fresh green beans, wax beans, and thin slices of carrot in the microwave and then seasoned them with salt and pepper.

Broiled Fish
Mix in a bowl -1 Tbls chopped green onions, 1 Tbls chopped fresh parsley, 1 Tbls chopped fresh dill, the juice of 1 lemon, and a few Tbls olive oil. set aside

Preheat the broiler and move rack to the highest postion possible.
Rub both sides of tilipia fillets with a little olive oil. Place on broiler rack and broil for 3 minutes.
Remove from oven; turn fillets over and cover with herb mixture. Place under broiler until fish flakes with a fork, about 4-5 minutes. Season with more salt and pepper, if necessary.


My kids love eating fish. Tilipia is their favorite. My 6 year old commented about this meal, "If Jesus really got to eat this, he was lucky!"

Our Simple Passover Dinner

Our passover platter- Lamb koftas, dried figs, herbed goat cheese, dates, and cucumber
Lamb koftas with homemade grape juice

Lamb Koftas (Martha Stewart's Outdoor Living Magazine)
1/2 cup coursely chopped onion
1 piece (1/2 inch) fresh ginger, peeled
1 garlic clove
1/2 cup loosely packed fresh mint leaves
1/4 cup loosely packed fresh cilantro leaves
1 tsp garam masala (less if you are not familiar with its taste)
1 tsp coarse salt
1/4 tsp black pepper
1 large egg
1 pd ground lamb
3 Tbls safflower oil (I used olive oil)
1 recipe Cucumber Raita*

1. Pulse onion, ginger, and garlic in a food processor until finely chopped. Add int, cilantro, garam masala, salt and pepper; pulse until finely choppped. Add egg and lamb; process until fully combined, scraping down sides of bowl as needed.

2. Shape mixture into 1-inch balls; flatten into patties. Heat a saute pan over medium-high heat; add oil. When hot add patties in batches until cooked through, about 2 minutes per side. Transfer to a paper towel-lined baking sheet to drain. Or use an indoor grill pan like I did. Heat to medium-high heat. Spray with cooking spray. Add patties and drizzle with olive oil. Cook a few minutes on each side, until cooked through.

Cucumber Raita- 1 English Cucumber, peeled and seeded 1 cup plain yogurt, 1/4 cup coarsely chopped mint leaves, juice of 1 lime, 1 tsp coarse salt - Cut cucumber into 1/4-inch dice. Transfer to a bowl and add remaining ingredients; stir to combine.

Unleavened Bread

Preheat oven to 400 degrees. Combine 3 cups flour and 1/4 tsp salt in a medium sized bowl. Slowly add enough water so that the dough pulls away from the sides of the bowl and it is soft and workable. Add more flour if dough is too sticky.

Divide dough into 3 portions. On a floured surface, roll out each portion as thin as possible. Transfer to a lightly oiled cookie sheet and prick dough lightly a few times with a fork. Bake immediately until browned, turning once. Carefully slide onto a wire rack to cool.

Vegetarian Stuffed Peppers

Pretty peppers are so colorful and delicious.

These stuffed peppers were so easy. I just mixed the ingredients, stuffed 'em up, put a little sauce in the bottom of the slow cooker and a few hours later, the peppers were tender and the filling was bubbly. My kids gobbled these up. Sprinkle some cheese on top and you have a warm, cozy dinner. I love a dinner that relies on something besides meat as the star of the show!


Vegetarian Stuffed Peppers (from Taste of Home magazine)

Ingredients:
6 large sweet peppers
2 cups cooked brown rice
3 small tomatoes, diced
1 cup frozen corn, thawed
1 small sweet onion, diced
1/3 cup canned red beans, rinsed and drained
1/3 cup canned black beans, rinsed and drained
3/4 cup cubed Monterey Jack cheese
1 can (4-1/4 ounces) chopped ripe olives
4 fresh basil leaves, chopped
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup meatless spaghetti sauce
1/2 cup water
4 tablespoons grated Parmesan cheese, divided

Directions: Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the rice, tomatoes, corn, onion and beans. Stir in the Monterey Jack cheese, olives, basil, garlic, salt and pepper. Spoon into peppers. Combine spaghetti sauce and water; pour half into an oval 5-qt. slow cooker. Add the stuffed peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese. Cover and cook on low for 3-1/2 to 4 hours or until peppers are tender and filling is heated through. Sprinkle with remaining Parmesan cheese.

Makes 6 servings.

Green, Green, and more Green

My fave lunch- a yummy salad. This consists of red leaf lettuce, red and black beans, low-fat cottage cheese and sunflower seeds

Our one pot St. Patrick's Day Dinner- I am not a huge fan of beef, but this was very tasty and quite pretty.

St. Pat's Beef and Veggies (from Better Homes and Gardens)

1/2 cup sour cream
2 Tbsp. coarse-grain brown mustard
1-1/2 lb. boneless beef rib-eye steak, 1-1/4- to 1-1/2-inch thick
2 Tbsp. cooking oil
4 medium carrots, peeled
1 large red onion, peeled, cut in wedges
32 oz. reduced-sodium chicken broth
1 lb. new potatoes; halve if large
1 lb. packaged fresh spinach

Directions
1. Stir together sour cream and mustard; cover and refrigerate. Heat oven to 170 degrees F. Heat 12-inch skillet over medium-high. Coat beef with1 tablespoon oil; season with salt, pepper, and 1 teaspoon sugar. Brown in hot skillet 4 minutes,turning once. Transfer to platter; set aside.

2. Add remaining oil, carrots, and onion to skillet. Cook and stir 5 minutes, until browned. Add broth and potatoes; bring to boiling. Reduce heat; cook, covered, 15 minutes, until tender. Return beef to skillet. Simmer, covered, 8 minutes for medium (10 minutes for medium-well).

3. Reserving broth in skillet, transfer vegetables and beef to oven-safe platter; keep warm. Simmer broth; add spinach. Cook and toss with tongs 3 to 4 minutes.

4. To serve, ladle broth in bowls; reserve some to drizzle over meat and vegetables. Divide beef and vegetables among plates. Serve with mustard sauce.
Makes 4 servings.

Pistachio Pudding Mini-Pies
Our completely Irish Dinner
Pistachio Pudding Mini-Pies

2 4-oz pkg. pistachio pudding, skim milk, mini graham cracker crusts, Cool Whip, sprinkles

make pudding according to pudding pie directions;fill crusts and chill until ready to serve. Dollop with Cool Whip and add sprinkles!

Chefs In Training Cooking Class

At our house we have renamed this "French Toast Pie" because some members of my family think that it sounds gross otherwise. It is fun to make and a great dessert!

Whole Wheat Bread Pudding
1 1/2-pound loaf sliced whole wheat bread
4 eggs plus 2 egg yolks
2 cups half-and-half or milk
1 cup maple syrup
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1/2 cup raisins
1/3 cup packed light brown sugar
1 teaspoon cinnamon
2 tablespoons butter, melted

Step 1 Heat the oven to 350 F. Butter a 9-inch square baking dish or 9 1/2-inch round deep-dish pie pan, preferably ceramic or glass. You'll also need a shallow casserole that's large enough for the buttered baking dish to fit into.

Step 2 Trim the crusts from the bread, then cut it into 3/4-inch cubes (you should have about 7 cups of cubes) and spread them on large baking sheets. Place the sheets in the oven for 10 minutes to dry the bread slightly.

Step 3 Pour about 1/2 inch of hot water in the larger casserole, then place the casserole on the middle oven shelf.

Step 4 Whisk the eggs and yolks into a large mixing bowl. Whisk in the half-and-half or milk, maple syrup, vanilla extract, and salt.

Step 5 Spread half of the bread cubes in the buttered baking dish and scatter the raisins over them. Pour just enough of the egg mixture over the bread to cover it. Let the bread soak for 10 minutes, occasionally pushing it down so it all gets saturated.

Step 6 Mix the brown sugar and cinnamon in a small bowl and sprinkle half of it over the bread. Drizzle on half of the butter.

Step 7 Add the remaining bread to the pan and pour the rest of the egg mixture over it. Wait another 10 minutes, then add the remaining sugar mixture and butter. The dish may be quite full.

Step 8 Place the baking dish in the larger casserole and bake the bread pudding for about 1 hour. When it's done, the top will be well crusted and the entire surface will be puffed up. Transfer the pan to a wire rack to cool for 30 to 35 minutes before serving.

Serve with Cool Whip or Vanilla Ice Cream
Makes 8 servings.

This is a family favorite. You can use any vegetables that you want, even though the recipe only calls for zucchini and carrot. Last night I used red pepper, mushrooms, zucchini, carrot, and broccoli. The sauce is mild enough for kids and picky adults.

ZUCCHINI AND CHICKEN STIR FRY

Marinate: 1 pound sliced chicken meat
1 Tbls oil
1 tsp sugar
2 Tbls soy sauce
Halve and slice ½ inch thick: 1 ½ pds zucchini
Thinly slice 1 round onion and 1 large carrot
Finely mince: 1 tsp gingerroot and 1 clove garlic
Sauce: Mix and set aside until needed- 1 Tbls cornstarch, ½ tsp salt, ¼ cup oyster sauce, ¼ cup water

Heat 1 Tbls oil in wok until hot. Stir in half of the chicken and cook until done.Remove chicken and repeat with other half.
Heat 1 Tbls oil in wok and stir in vegetables and flavorings. Stir fry veggies until tender and then add cooked chicken. Stir in sauce mix, stir and cook until thickened.
Serve with hot rice and 1 large wedge of tomato, if desired.

This is one of my husband's absolute favorite dishes. It is supposed to be an appetizer, but if I make these, he will eat 10 or more. He also requests that I don't make them when people come over, because he wants to eat them all himself!

Chicken Pot Stickers
2 teaspoons vegetable oil
2 cups finely chopped green cabbage
1/2 cup water
1/2 pound ground chicken or turkey breast
1/3 cup minced green onions
1 tablespoon minced peeled gingerroot
1/2 teaspoon salt
1/2 teaspoon dark sesame oil
1 egg white
1 garlic clove, crushed
30 won ton wrappers
2 teaspoons cornstarch
4 teaspoons vegetable oil, divided
1 cup water, divided

Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add cabbage; cook 9 minutes or until lightly browned, stirring frequently. While cabbage cooks, add 1/2 cup water, 1 tablespoon at a time, to keep cabbage from sticking to pan. Spoon cabbage into a medium bowl; let cool completely.

Add chicken and next 6 ingredients (chicken through garlic) to bowl; stir well. Working with 1 won ton wrapper at a time (cover remaining won ton wrappers to keep them from drying out), spoon about 1 tablespoon chicken mixture into the center of each wrapper.

Moisten edges of wrapper with water, and bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal.
Place pot stickers on a large baking sheet sprinkled with cornstarch; cover loosely with a towel to keep them from drying out.

Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium heat. Place half of pot stickers in bottom of skillet; cook 3 minutes or until bottoms are lightly browned. Add 1/2 cup water to skillet; cover and cook 3 minutes or until liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm. Wipe skillet with a paper towel. Repeat procedure with remaining vegetable oil, remaining pot stickers, and remaining water.
Yield - 24-30 appetizers (serving size: 1 pot sticker)

Four-Cheese Stuffed Shells with Smoky Marinara

This is one of the best pasta dishes I have tried in awhile. It has a delicious homemade marinara sauce and a cheese stuffing that is so good. My kids gobbled it up. I pureed the marinara sauce in the blender because my husband doens't like big chunks of tomatoes in anything and I think it enhanced the sauce by really melding the flavors together. This can also be made with whatever herbs and cheeses you have on hand, plus it makes two casserole dishes so you can freeze one for another night. My kind of recipe, this one is definitely a keeper.

Four-Cheese Stuffed Shells with Smoky Marinara

1 pound jumbo shell pasta (40 shells)

Cooking spray

1 (12-ounce) carton 1% low-fat cottage cheese

1 (15-ounce) carton ricotta cheese

1 cup (4 ounces) shredded Asiago cheese

3/4 cup (3 ounces) grated fresh Parmesan cheese

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh parsley

1/4 teaspoon black pepper

1/4 teaspoon salt

1 (10-ounce) package frozen chopped spinach, thawed and drained

6 cups Smoky Marinara*

1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
Preheat oven to 375°.
Coat 2 (13 x 9-inch) baking dishes with cooking spray; set aside.
Place cottage cheese and ricotta cheese in a food processor; process until smooth. Combine cottage cheese mixture, Asiago, and next 6 ingredients (Asiago through spinach).
Spoon or pipe 1 tablespoon cheese mixture into each shell. Arrange half of stuffed shells, seam sides up, in one prepared dish. Pour 3 cups Smoky Marinara over stuffed shells. Sprinkle with 1/2 cup mozzarella. Repeat procedure with remaining stuffed shells, Smoky Marinara, and mozzarella in remaining prepared dish.
Cover with foil. Bake at 375° for 30 minutes or until thoroughly heated.
To freeze unbaked casserole: Prepare through Step 5. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
To prepare frozen unbaked casserole: Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover frozen casserole with reserved foil; bake at 375º for 1 hour and 10 minutes or until the shells are thoroughly heated.
*Smoky Marinara
1 tablespoon olive oil

3 garlic cloves, minced

1/4 cup chopped fresh basil

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh or 2 teaspoons dried oregano

2 teaspoons balsamic vinegar

1/8 teaspoon salt

1/8 teaspoon pepper

1 (28-ounce) can crushed fire-roasted tomatoes, undrained

1 (28-ounce) can crushed tomatoes, undrained

Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.

Couscous Salad with Roasted Vegetables and Chickpeas

Couscous Salad with Roasted Vegetables and Chickpeas -Every day Food Magazine
(I added chicken and pita bread)
1 pd carrots, sliced
1 head cauliflower, (3 pd) cored and cut into florets
1 1/2 tsp ground cumin
3 Tbls olive oil
salt and pepper
1 cup whole-wheat couscous
1 Tbls lemon zest, + 1/2 cup fresh lemon juice (from 3 lemons)
1 can (15 oz) chickpeas (garbanzo beans), rinsed and drained
6 scallions, thinly sliced
5 oz baby arugula or watercress

1. Preheat oven to 450 degrees. Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 2 Tbls oil. Season with salt and pepper. Spread half the veggies on a second baking sheet and roast until browned and tender, 25-30 minutesl rotating sheets and tossing halfway through. Cool to room temperature.

2. Meanwhile, in a medium saucepan, bring 1 1/4 cups salted water to a boil ( I cooked it in chicken broth instead of water to give it more flavor). Stir in couscous; cover and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork; set aside to cool; uncovered.

3. Make dressing: In a small bowl, whisk together lemon zest and juice, and remaining Tbls oil; season with salt and pepper.

4. In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions. Place arugula on a serving platter and drizzle with 1 Tbls dressing. Add remaining dressing to couscous mixture and toss; serve over arugula.

This was delicious and beautiful. I used watercress instead of arugula, cooked the entire box of couscous, used 2 cans of chickpeas, 2 heads of cauliflower and kindof doubled it.
I sauted chicken tenders in a little olive oil and seasoned them with fresh lemon juice, cumin, paprika, salt and pepper. We also had fresh delicious pita bread to round out this meal.

Turkey- Meatball Salad with Roasted Peppers and Parmesan

6 scallions, cut into 2-inch lengths

2 red or yell0w peppers, seeded and cut into strips

2 Tbls + 4 tsp olive oil

salt and pepper

16 Light Turkey Meatballs, (frozen)

2 Tbls red wine vinegar

2 tsp Dijon mustard

1 head red leaf lettuce, torn into bite-size pieces

1 oz fresh Parmesan, shaved with a vegetable peeler

1. Heat broiler, with rack 4 inches away from heat. On a rimmed baking sheet, toss scallions and peppers with 2 tsp oil; season with salt and pepper, and push to one side of sheet. Place meatballs on other side of sheet; toss with 2 tsp oil.

2. Broil, tossing vegetables and turning meatballs occasionally, until meatballs are cooked through and vegetables are lightly charred, 10-12 minutes. Remove from oven and cool for 3 minutes.

3. Meanwhile, in a large bowl, whisk vinegar and mustard with remaining 2 Tbls oil; season with salt and pepper. Add lettuce, scallions, and peppers; toss to combine. Top with meatballs and parmesan.

CASHEW CHICKEN

(photo updated 10/08)

1 cup diced celery
1/3 cup chopped onion
1/2 cup chopped green pepper
1 Tbls oil
1 can condensed cream of mushroom soup
1/2 cup milk
2 cups diced cooked chicken
3 oz chow mein noodles
1 cup salted cashews

1. Saute celery, onion, and green pepper in oil. Mix soup with milk and stir into celery mixture along with chicken, 1 1/2 cups of the noodles, and cashews.
2. Pour into a 1 1/2 qt. casserole dish sprayed with cooking spray. Sprinkle with remaining chow mein noodles and bake at 350 degrees for 30 minutes. Serve over rice

Make the most of your meat

On Monday night we cooked a Pork Roast. We made a simple marinade and then served it in slices (cubes for the kids) as the main dish for our meal.
The best part about it is that now we have 2 cups of leftover meat that we can turn into another night's dinner.
Cooking more meat than you might need for a recipe is a good idea because it makes the rest of the week a little bit easier. I try to do this as often as possible so I have an easy night during the week when I know that dinner is not going to take as much time.
We are turning our leftover pork roast into

Quick Chow Mein
2 cups cooked meat, cut into 1/2-inch strips or cubes
2 Tbs chopped onion
1/2 green pepper, cut in strips
1 1/2 cups celery, diagonally sliced
1 Tbs oil
1 cup chicken broth
2 Tbs cornstarch
2 tsp soy sauce
1/4 cup cold water
cooked rice

Heat oil in wok or electric skillet. Stir-fry meat and onion until lightly browned.
Add chicken broth. Lower heat, cover and cook for 10 minutes. Add green pepper and celery; cover and cook 5 minutes.
Mix cornstarch, soy sauce and cold water. Add to meat and cook, stirring until thick. Serve immediately over cooked rice.

The great thing about this recipe is that you can use whatever leftover vegetables you have- mushrooms, carrots, zucchini, broccoli, or whatever and also whatever meat you have left over.
Quick and Easy!

Our Monthly Cooking Class

A group of women in my neighborhood decided to get together once a month and have a cooking class. There really isn't a set format- we choose a subject or food we want to learn about and then someone volunteers to demonstrate in their home and we all get to eat. Not a bad set up if you ask me.

Last night we learned how to make a versatile dish that has interchangable ingredients and is fast and easy to prepare.

Chicken Bake

Cut two chicken breasts (the meat) into bite size pieces and saute in 1 Tbs hot oil with 3 cloves of garlic minced, until golden. Then put the heat to low and let it cook for 15 minutes, covered.

Spray a 9*13-inch pan with cooking spray and layer whole wheat tortillas, torn into 1 inch strips, on the bottom of the pan. Make sure the tortillas cover the entire dish. Spread half of the cooked chicken over the top, 4 oz. of green chiles (or green pepper or scallions, whatever you have on hand) and 1 cup of shredded mozzarella cheese.

Repeat the layers again starting with the tortillas, and ending with the cheese.

In a large bowl, whisk together 8-10 eggs, 1/4 -1/2 cup skim milk, 1/2 tsp to 1 tsp each of pepper, salt,garlic powder,chili powder, and thyme.

Pour the egg mixture over the top of the casserole and place 12-15 thin slices of tomatoes on the top.

Bake for 30 minutes at 350 degrees. Serve with sour cream and salsa.

This recipe can also be made with 1 lb. browned sausage or ground beef.

She served it with Rice- 1 cup of rice to 2 cups of water. fry the rice in 2 Tbls oil for a couple of minutes, and the super hot water, bring to a boil, and boil for 4 minutes. Then turn the heat to low, cover, and cook for 15-20 minutes.

She also made a chocolate cake (mix) and showed us a frosting recipe

Take 8 oz. cream cheese, softened and 1 cup powdered sugar and blend with a hand mixer. Add 1/2 cup sour cream and mix a little more. Fold in 8-10 oz Cool Whip and spread on top of cooled cake. This is also a good topping for jello.

This Week's Menu

In case anyone needs ideas for dinner this week, I thought I would post what we are making at my house.

Sunday- Spinach Pesto Manicotti, steamed broccoli, rolls, apricots dipped in semi-sweet chocolate and chopped pistachios

Monday- Bean Burritos, Romaine Salad with Tomatoes and Green Pepper

Tuesday-Ginger Chicken Soup with Vegetables, Maple-Glazed Walnut Biscuits

Wednesday-Pizza Sandwiches, Edamame, Baby Carrots, Apples

Thursday- Strawberry Mascarpone Crepes, Turkey Bacon

Friday- Lemon-Dill Tilapia, Roasted Cauliflower, Roasted Red Potatoes

Notes- the manicotti calls for ground beef but I always use ground turkey instead (in almost all recipes). Most of the time I use ground turkey breast ,but this time I used Lean Ground Turkey 93% lean. It was really good.