Chili Pasta

Prep: 10 minutes
Cook: 25 minutes
Serves: 6

Ingredients
1 lb. lean ground beef (I like to use ground turkey)
3/4 cup chopped onion
1 (15 oz.) can kidney beans or black beans, drained and rinsed
1 (14.5 oz.) can diced tomatoes, undrained
1 (8 oz.) can tomato sauce
1 (4 oz.) can diced green chile peppers, drained
1/2 cup dried elbow macaroni
2 to 3 tsp. chili powder
1/2 tsp. garlic powder
1/2 cup shredded cheese

Directions

In a large skillet, cook meat and onion until meat is brown and onion is tender.

Drain fat. Stir in beans, tomatoes, tomato sauce, chile peppers, chili powder, macaroni, and garlic powder. Bring to boiling. 

Reduce heat and simmer covered for 20 minutes, or until macaroni is tender, stirring often.

Remove from heat, sprinkle with cheese and cover for 2 minutes to allow cheese to melt.

Nutrition Facts Per Cup (made with lean ground beef)

Calories: 289

Fat: 11 g

Carbohydrates: 27 g

Fiber: 5 g

Protein: 23 g

Recipe adapted from: The New Cook Book, Bridal Edition

Asian Noodle Shrimp Salad

Total Time: 30 minutes
Serves: 4

Ingredients

• 1 6.75-ounce package rice stick noodles (maifun)
• 4 1/2 tablespoons fresh lime juice
• 3 tablespoons fish sauce (such as nam pla or nuoc nam)
• 4 teaspoons chili-garlic sauce
• 2 teaspoons sugar
• 1 pound peeled deveined cooked medium shrimp
• 1 cup thinly sliced Japanese cucumbers or Persian cucumbers
• 1 8-ounce package sugar snap peas, cut crosswise into 1/2-inch pieces (about 2 cups)
• 1 red bell pepper, thinly sliced
• 1/2 cup (loosely packed) fresh mint leaves
• 1/2 cup (loosely packed) fresh cilantro leaves

Directions

Cook noodles in large saucepan of boiling salted water until tender, stirring occasionally, 4 to 5 minutes. Drain. Rinse with cold water; drain well. Using scissors, cut noodles into thirds. 

Whisk lime juice, fish sauce, chili-garlic sauce, and sugar in small bowl until sugar dissolves. Add shrimp to bowl, toss to coat. 

Divide noodles among bowls. Top with cucumber slices and all remaining ingredients. Spoon shrimp with dressing over, and drizzle with remaining dressing. 

Recipe adapted from: epicurious.com

Orange Chicken Stiry Fry

Total Time: 30 minutes

Serves: 6

Ingredients

• 1 1/2 cups jasmine rice or long-grain white rice (10 to 11 ounces)
• 3/4 cup orange juice
• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 teaspoons finely grated orange peel
• 2 tablespoons vegetable oil
• 1 small red onion, halved, thinly sliced
• Large pinch of dried crushed red pepper
• 1 1/2 pounds chicken cutlets, cut crosswise into 1/2-inch-wide strips (I like to cut my chicken after I cook it)
• 1 8-ounce package stringless sugar snap peas

Directions

Cook rice according to package directions. Cover to keep warm; set aside.

Meanwhile, whisk juice, soy sauce, and cornstarch in medium bowl until cornstarch dissolves. 

Mix in orange peel. 

 Heat oil in large wok or nonstick skillet over high heat. Add onion and crushed red pepper. Stir-fry 30 seconds.

 Sprinkle chicken with salt and pepper. Add to wok and stir-fry until onion is crisp-tender and chicken is just cooked through, about 4 minutes. 

 Add sugar snap peas and juice mixture. Toss until sauce thickens and comes to boil and peas are crisp-tender, about 2 minutes. Season with salt and pepper.

 Serve with rice.

Recipe adapted from: epicurious.com

Chicken and Cheese Sliders

Total Time: 45 minutes
Serves: 4

Ingredients

• Vegetable oil cooking spray
• 1 green bell pepper, chopped
• 1/2 medium red onion, chopped
• 2 cloves garlic, chopped
• 1 bone-in skinless chicken breast (about 6 ounces)
• 1/2 cup store-bought barbecue sauce
• 1/4 can (7 ounces) chipotle peppers in adobo sauce
• 8 small whole-wheat buns (such as Pepperidge Farm Wheat Sliders)
• 1/2 cup grated aged cheddar
• 8 cherry tomatoes, sliced
• 2 cups sprouts (such as arugula or broccoli)

Directions

Coat a medium saucepan with cooking spray. Cook bell pepper, onion and garlic in pan over medium heat, stirring, 3 minutes.

 Add chicken, barbecue sauce, chipotles and 1/4 cup water; cover and simmer until chicken reaches an internal temperature of 165°:F, 25 to 30 minutes. Remove chicken from sauce; place on a plate to cool for 5 minutes. Use a fork to pull meat off bone and shred; return meat to pan and toss to coat with sauce. Heat oven to 400°F. Open buns and set on a baking sheet covered with foil. Distribute chicken evenly among bottom half of each bun (about 2 tablespoons per bun); top each with 2 tablespoons cheese. 

 Bake until cheese melts and bubbles, 4 to 5 minutes.

 Top with tomatoes, sprouts and bun cap; serve immediately. 

Recipe adapted from epicurious.com

Steak Picadillo Tacos

Total Time: 35 minutes
Serves: 4

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 12-ounce strip of skirt steak
• 1/2 cup 1/4-inch squares green bell pepper
• 3/4 cup canned diced tomatoes with green chiles
• 1/3 cup halved drained pimiento-stuffed green olives plus brine from jar
• 1/4 cup raisins
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 8 corn tortillas
• Chopped fresh cilantro (for garnish)
• Lime

Directions

Heat oil in large nonstick skillet over medium-high heat. Sprinkle steak with salt and pepper. Add to skillet; sauté 3 to 4 minutes per side for medium-rare. Transfer to plate.

Add bell pepper to skillet. Sauté 2 minutes. Add tomatoes with green chiles,olives, raisins, tomato paste, cumin, and allspice. Simmer until sauce is thick, stirring often, 3 to 4 minutes. Season to taste with salt, pepper, and olive brine.

 Cut steak into 1/3-inch-thick slices on diagonal across grain. Add steak and any juices to sauce in skillet; toss to blend. 

 Char tortillas over gas flame or in broiler until blackened in spots, 15 to 20 seconds per side. Divide filling among tortillas. Sprinkle with cilantro and squeeze fresh lime juice over the top and serve. 

Recipe adapted from: epicurious.com

Beef Shiitake and Snow Pea Stir Fry

Total Time: 30 minutes
Serves: 4

Ingredients

• 1 1-pound top sirloin steak, cut into 2-inch-long, 1/4-inch-thick slices
• 1 tablespoon Asian sesame oil
• 1 tablespoon minced peeled fresh ginger
• 12 ounces fresh shiitake mushrooms, stemmed, thickly sliced
• 8 ounces snow peas
• 1 bunch green onions, sliced, divided
• 1 cup fresh cilantro leaves, divided
• 5 tablespoons hoisin sauce
• 2 teaspoons chili-garlic sauce
• 1/4 teaspoon Chinese five-spice powder

Directions

Sprinkle beef with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms; stir-fry until mushrooms are tender, about 3 minutes.

 Add beef to skillet; stir-fry until beef browns but is still pink in center, about 1 minute.

Add snow peas, half of green onions, and half of cilantro; stir-fry 1 minute.

 Stir in hoisin, chili-garlic sauce, and five-spice powder; sauté until peas are crisp-tender, 1 to 2 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining green onions and cilantro. 

Recipe adapted from: epicurious.com

Miso Glazed Salmon

Total Time: 30 minutes
Serves: 4

Ingredients
nonstick spray
4 (4 oz.) salmon fillets
1/3 cup miso paste (found in the refrigerator section on the Asian market)
2 Tbsp. mirin (if you can't find mirin, you can use rice wine or sherry sweetened with Splenda)
2 Tbsp. rice vinegar
2 tsp. peeled, grated fresh ginger
1 tsp. sesame oil
lime slices

Directions

Line baking sheet with foil and spray with nonstick spray. Place salmon on baking sheet. Mix miso, mirin, vinegar, ginger, and sesame oil in a small bowl.

Spread the miso mixture over the salmon. Cover with plastic wrap and let marinate at room temperature for 15 minutes.

Broil 10-12 minutes, until opaque in the center, turning once.

Serve with lime.

I served with sesame green beans (http://meadowsmeals.blogspot.com/2011/06/cashew-beef-with-sesame-green-beans.html) and sesame miso salad.

Recipe adapted from: epicurious

Peanut Butter Blossoms

Prep Time: 20 minutes
Yields: 2-4 dozen

Ingredients 
48 HERSHEY'S KISSES Brand Milk Chocolates 
1/2 cup shortening 
3/4 cup REESE'S Creamy Peanut Butter 
1/3 cup granulated sugar 
1/3 cup packed light brown sugar 
1 egg 
2 tablespoons milk 
1 teaspoon vanilla extract 
1-1/2 cups all-purpose flour 
1 teaspoon baking soda 
1/2 teaspoon salt 
Granulated sugar

Directions

Heat oven to 375°F. Remove wrappers from chocolates. Beat shortening and peanut butter in large bowl until well blended. 

Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. 

Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. 

 Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each
cookie; cookie will crack around edges. Remove from cookie sheet to plate. (Will crumble if transferred to wire rack). Cool completely.

Nutritional Information per 1 (1 inch) cookie:
Calories: 90

Fat: 6 g

Carbohydrates: 10 g

Dietary Fiber: less than 1 g

Sugars: 6 g

Protein: 2 g

Recipe from: hersheys.com

Country Glazed Ribs

Prep Time: 15 minutes
Grill: 1.5 hours
Serves: 4

Ingredients
1 cup ketchip
1/2 cup water
1/4 finely chopped onion
1/4 cider vinegar
1/4 cup molasses
2 Tbsp. Worcestershire sauce
2 tsp. chili powder
2 garlic clove, minced
3 lbs. pork spare ribs

Directions

For sauce, combine ketchup, water, onion, vinegar, molasses, Worcestershire sauce, chili powder and garlic. Bring to boiling, reduce heat and simmer uncovered for 10-15 minutes, stirring often. 

For ribs, trim fat. For gas grill, preheat grill to medium. Adjust for indirect cooking. Place ribs on grill, cover and cook for 1.5 hours. Brush sauce on ribs occasionally during the last ten minutes of grilling.

Recipe adapted from: The New Cook Book Bridal Edition

Tuna Casserole

Prep Time: 20 minutes
Bake Time: 20 minutes

Ingredients
6 oz. medium noodles
2 (6.5 oz.) cans of tuna
1/2 cup mayonnaise
1 cup celery, diced
1/3 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced carrot
1 can cream of chicken soup
1/2 cup milk
1 cup shredded cheese

Directions

Preheat oven to 425 F. Cook noodles until tender, drain. Combine noodles, tuna, mayonnaise, and vegetables.

In a separate pot, heat soup and milk. Add cheese and stir until melted. Add soup mixture to noodle mixture. Put in 2 quart casserole dish.

Bake uncovered for 20 minutes.

Enjoy!

Recipe adapted from: Joanne Bell, my beautiful mother.

Grilled Polluck and Corn Salad with Chimichurri Sauce

Total Time: 30 minutes
Serves: 4

Ingredients
2 cups lightly packed flat leaf parsley
1/4 chopped green onions
4 cloves of garlic, minced
juice of 1 lemon
2 anchovy fillets
1 Tbsp. Dijon mustard
1 Tbsp. honey
1/2 extra virgin olive oil
4 polluck fillets (grilled)
Iceberg lettuce, washed and chopped
Carrots, peeled and thinly sliced
Tomatoes, sliced and seasoned with dried basil
1 celery stalk, chopped
2 ears of corn (grilled)

Directions

Combine parsley, green onions, garlic, lemon juice, anchovies, mustard, honey, and 2 Tbsp. water in food processor.

Pulse 5-7 times until coarsely chopped. slowly add olive oil and blend until emulsified. 

Combine Veggies for salad and top with grilled polluck and Chimichurri sauce. Toss and enjoy.

Chimichurri Recipe adapted from: Bobby Flay's Grill It