365 recipes

6 oz baby spinach, rinsed and dried 1-2 slices of bacon, cooked and crumbled or real bacon bits, fried on skillet just a bit On skillet, heat: 1 /2 -1 c slivered almonds 1/2-3/4 c sugar until carmelized, watch carefully- its easy to burn! 1/4 -1/2 c feta, crumbled or herbed feta, crumbled 2 fresh oranges, peeled, segmented & cut into small pieces or 2 cans of mandarin oranges, drained Break up nuts and layer everything on top of spinach Best with: Poppy Seed Dressing 1/2 - 1 c mayo OR plain yogurt (amount controls creaminess) 1 T poppy seeds 1/4 c milk 1/6-1/3 c sugar 2 T red wine vinegar Put in sealable container and shake well! I have been using less mayo and less sugar with more vinegar with good results but still in the testing phase =)

1 fillet of white fish like Halibut, Talapia or Roughy Drizzle each fillet lightly with lemon juice Sprinkle in decreasing amounts over fillet: salt paprika brown sugar black pepper garlic powder onion powder Bake fish at 375F until flaky, about 7-10 min.

Dad and I went to a cute 60-70s retro restaurant (think Brady Bunch) in Lake Oswego but when we went back a few months later, it was transformed into a pub =( I've never seen this light version again so I am glad I took notes. Assemble into sandwich: 1 English muffin, toasted 2-4 fresh baby spinach leaves, rinsed and dried 1-2 thin slices of tomato 3-4 slices of avocado 1 poached egg or over easy egg, really any cooked egg will work 1-2 T Hollandaise Sauce (can buy in jar) (Optional but really good) Eat with an orange and be full until lunch! Just read that Bechamel sauce (see 01-30) is a good substitute...will try it. Yumm! Sauce would be really good, too. *If you have a long morning or are really hungry, add : a heated slice of Canadian bacon

1 3-4 lb whole chicken (try to find free range) Cut straight up the middle of breast bone, creating a butterfly shape Place in large ziploc bag and add: 3 long springs of fresh rosemary or crush a large handful of dried rosemary 1 lemon, cut in half 1 red onion, quartered 6 T EV Olive Oil pinch of sea salt. Seal bag and massage a bit and refrigerate 2 hours or up to 2 days To cook in 425 F oven: dump contents onto cookie sheet (line with foil if hard to clean) Arrange chicken skin side up and flattened into "butterfly" shape. Bake 45 minutes until skin is crisp and golden

Mix 1 lb lean ground beef 2 eggs 1 c Italian bread crumbs 1/2 c spaghetti sauce (more or less, see how it looks) The longer you mix/beat them, the more tender they will be Form meatballs and bake at 350F about 12 minutes Use in meal immediately or freeze for later Put in spaghetti or any pasta will work. Meatball sandwiches would be good too!

Mix: 1 lb lean ground beef 1/2 c ketchup 1 T meatloaf seasoning Form about 6 patties that are thicker on sides than in middle (think red blood cell) Bake in oven 375 F for 15 minutes, approx. Remove from oven and if desired place 1 slice cheese on each burger. Return to oven about 2 minutes Serve on bun for burgers or serve with other sides as single serve meatloaf =) Can freeze others for later Meatloaf Seasoning: 2 t dried mustard 2 t paprika 1.5 t salt 1.5 t dried thyme 1.5 t basil 1 t black pepper 1 t garlic powder 1 t onion powder Mix and store in dry place.

Bake in oven at 350F for about an hour or microwave on potato setting: 1 baking potato, poked with a fork a few times (Yukon Golds are the best but any will do) You can rub olive oil on the potato before baking, also. Add any of the topping ideas: chopped ham or chicken or crumbled bacon or canadian bacon chives, onions, fresh herbs cheese!! Sour cream or plain thick greek yogurt butter

In skillet, brown:  1 lb ground beef  +  1-2 T Italian seasoning  OR 1 lb ground Italian sausage 4-6 zucchini, cubed  breaking up meat into small bits.   Cook until meat is browned well through and zucchini is softened. Meanwhile,  Combine in a bowl with hand mixer:  10 oz lowfat Cottage Cheese   1/4-1/2 c fresh parsley, chopped   2 eggs   to substitute for ricotta. (It's lighter).  Gather other ingredients:  1 box no cook Lasagna noodles   2 jars spaghetti sauce or homemade marinara sauce   3 c shredded mozzarella   1 c parmesan, shredded Layer, in 9 x13 casserole, the ingredients in the following order:  Sauce - noodles-zucchini meat-sauce-cheese-noodles-cottage cheese mix-sauce-cheese then repeat once more. So use 1/2 of each ingredient for each layer.  Cover with foil. Place in 350F oven for about an hour. Remove foil 15 minutes before it's done to check liquid amount. If goopy, leave foil off.  Or if toasty top is desired, keep foil off. 

Layer in a microwaveable bowl: 1 scoop of cooked rice 1/4 c prepared beans: black, kidney, pinto, or cannelini 1/4 c shredded cheese: cheddar, jack, any combo Microwave about 1 minute, til cheese is melted Then layer with: 1/4 c Yumm Sauce or sour cream 1 small tomato, chopped or pico de gallo or mango salsa, etc. fresh cilantro, torn avocado, cubed

Sauce: Mix 2 T froz orange juice concentrate or 1 /2 c orange juice 1/4 c agave or honey 2 T Hoisin sauce 1 t fresh ginger, minced or 1/2 t ginger powder 1 t fresh garlic, minced or 1/2 t garlic powder 1 T sesame oil In separate pan, brown 4-6 boneless skinless chicken breasts about 6 min on each side Pour sauce over chicken and let simmer, until chicken is done but still tender and juicy Serve over rice with glazed ginger carrots

I think my grandma served me this for breakfast every time we stayed at her home. I never had it anywhere else until my second year at university when I decided to learn how to make it myself. It is very satisfying and doesn't have to stickiness of a bowl of oatmeal. I have since learned this grain is very common in India and African nations as it will grow in dry, hot climates. It is has more protein per cup (6g) than cream of wheat (4g) (pasta has 2g) but it can't compete with oatmeal (11g) or quinoa (24g). Its just nice for a change of texture or as a side. I have always been able to find it at stores with bulk whole grain bins. Millet is fluffier when cooked with less water and more moist and dense when cooked with extra water. The flavor can be enhanced by lightly roasting it for about 3 minutes in a dry pan, stirring constantly. It will have a nutty aroma. But it can burn easily. Shorten your cooking time by 5-10 minutes by soaking the millet overnight. Bring to

In saute pan, saute: 1 T EV Olive oil 1 lb lean ground beef 1/2-1 c onions, chopped 1/2 - c carrots, chopped 1/2 -1 c celery, chopped When beef is cooked, sprinkle on 1/8 c flour and pour in 1 c chicken stock Cook until begins to thicken, season with 1 t dried thyme or 1 T fresh, minced 1/2 t salt 1/2 t dried rosemary or 1 T fresh, minced 1/4 t pepper Stir and add: 1/2 c frozen petite peas, thawed 1/2 c frozen petite corn, thawed Stir well. Remove from heat. Spread evenly in two 8x8 pans Layer on top of each meat mixture 1 c leftover mashed potatoes or reconstituted potato pearls Sprinkle Asiago and/or Parmesan on top Drizzle with EV Olive oil and sprinkle with paprika Bake 20-25 min at 350 F Speak in British accent during dinner

1 french loaf of bread, sliced lengthwise and lay face up Mix 2-4 T unsalted butter, melted Brush bread liberally with butter. Let soak in. Sprinkle bread with tomato, thinly sliced Italian seasoning 1/2 c Parmesan, grated l emon zest from one lemon Place in freezer for later at this point or Bake 5-10 min at 350 F then brown under broiler one minute You can treat this like a pizza and put any number of toppings on it

Agave Carrots Place in saucepan over high heat: 1 lb baby carrots, washed or even better, 1 lb of carrots, peeled, sliced matchstick 1/2 c water 1/4 c agave or honey 1/4 c unsalted butter Bring to boil and cover. Reduce heat to med. and cook 10 minutes. Remove lid to reduce (make glaze by letting steam excape) by cooking 5-7 minutes more Season with salt and pepper Add 1/2 - 1 t fresh ginge r, minced or ginger powder for ginger carrots try garli c, too. Enjoy your veggies!

Bryan & Laura's Veggie Chowder In large saucepan, bring: 4 c milk 3 med potatoes, cubed 3 med carrots, cubed 1/2 med onion, chopped to a boil over med heat. Simmer 20 minutes then add: 1/2 pkg (2 cups) frozen peas, thawed 1/4 c flour 1/2 t dry mustard OR big squirt of prepared mustard Bring back to boil and add: 1/2 c water Stir well and remove from heat to add: 1 c shredded cheese , depending on how cheesy you'd like it 1 t Worcestershire sauce (substitute is splash of vinegar and soy sauce) 1/4 t pepper Enjoy getting warm and full =)

RIZ FRANCAIS Brown 2-3 skinless, boneless, chicken breas t, (not too thick) on both sides, about 6 min Soften in EV olive oil , a mirepoix : 1/2 c carrots, diced 1/2 c onions, diced 1/2 c celery, diced 1/2 colored bell pepper, diced (optional-changes flavor) Add: 1/2 t garlic, minced Stir one minute, then add 1 1/2 c rice Stir to glisten one minute, then add 1 can diced tomatoes (with liquid) OR 1 cup fresh tomatoes, diced 1/2 c white cooking wine 1/2 t salt 4 c chicken broth Bring to boil then reduce to add browned chicken and Add herbes de Provence* (optional-adds stronger flavor) Simmer 15 min (until rice is done) * Herbes de Provence includes thyme, oregano,, rosemary, lavender and savory. Other recipes have chervil, fennel, basil and marjoram -so any combination will work. Yumm sauce and even a little cheese on the leftovers tastes really good on this, too.

Basic Risotto Bring to simmer in saucepan: 4 c chicken broth While waiting, in another pan melt: 2T unsalted butter Add to saute in butter: 3/4 c finely chopped onion Then add 1 1/2 c Arborio rice Stir to coat with the butter. Add: 1/2 c white cooking wine Simmer until wine has evaporated, about 3 min. Now add 1/2 c of broth at a time, stir until almost completely absorbed, about 2 min each scoop. Repeat, stirring constantly, until all broth has been absorbed - about 20 min. Remove from heat to stir in 1/2 c Parmesan cheese, shredded 1/2 t salt 1/4 t pepper 1/2 c petits pois, thawed If you want to make it a main dish, add 1 handful or thinly sliced ham strips or cooked, cubed chicken , etc.

Italian Goulash Bring a pot of salted water to boil for: 16 oz pasta (half whole wheat & half regular), penne, farfalle, spirals Meanwhile, in large saucepan over med heat, make marinara sauce: 1 can tomato sauce 1 can tomato paste 1 can diced tomatoes 1 t minced garlic handful of fresh basil, if available 1 T Italian seasoning , more to taste 20 prepared, cooked frozen meatballs, thawed (opt.) If sauce tastes too acidic, add a touch of agave or sugar Bring to boil, then reduce heat and let simmer as you Saute in EV olive oil: 1 large colored pepper, cubed and/or 2-3 zucchini, cubed when veg are done, remove from heat. Stir all together and pour over drained pasta Sprinkle top with shredded mozzarella, asiago or parmesan (or combo)

VERDURE Saute in a bit of EV olive oil : 1/2 red, orange or yellow bell pepper, sliced or cubed when pepper starts to glisten add: 1/4 - 1/2 red onion, thinly sliced 2-3 small zucchini, cubed or sliced Stir and as zucchini starts to soften, add: generous sprinkling of Italian seasoning 1/8-1/4 c feta, crumbled 1/8-1/4 c pine nuts Drizzle all with EV olive oil Stir well and remove from heat just before the zucchini are perfect, as they will continue to cook a bit. Its easy to overcook so its all very quick. Tastes great with a marinara pasta recipe from AIC

After your sister was born in North Carolina, Kim brought a chicken pot pie for dinner.  It tasted SO good to me.  When I asked her for the recipe, she laughed and said it was super simple.  It is the quick recipe below.  Since I am "allergic" to cans, I made a variation - the 2nd recipe- and I think it tastes better.  But feel free to use the 1st anytime.  No judging.  haha   Chicken Pot Pie 2 ways #1  Quick -prepared foods -original recipe: 2 frozen pie shell s, thawed Mix together: 1 lg can cooked chicken, drained 1 can Veg-All mixed veggies 1 can cream chicken soup 1 can cream of potato soup 1/2 c milk Pour into 1 pie shell and invert second pie shell on top to create top crust Bake at 350F 30-40 minutes until crust starts to brown #2 Recipe Variation: tastes fresher for obvious reasons =) make  2 pie shells:   homemade  OR I like using puff pastry or phyllo dough to mix it up (it can be open topped also) 1 Roux - Melt 4 T butter and mix with 6 T flour St

PIZZA DOUGH - makes two med/large Mix: 1 t active dry yeast 1 t sugar 1 1/3 c lukewarm water Stir and let stand until foamy, about 5 min. Then add: 2 T EV Olive oil 1 t salt (fine sea salt is best) Mix and add a little at a time (1/2 cup) 3 3/4 c Bread flour Stir until dough forms a ball Knead 4-5 minutes then place in tightly covered bowl to let rise in refrigerator Keep 2-3 days max. OR Can use immediately for thin crust pizzas: Divide in half and roll out to desired size After adding toppings, cook at 425 F about 10 minutes TOPPINGS: If not using red sauce, brush crust with olive oil before adding toppings and then spray/sprinkle/drizzle finished pizza with olive oil again to prevent burning Can use Pesto instead of sauce. Use any combination of: artichoke hearts corn, if frozen, thaw first tomatoes, fresh sliced or sun-dried (soaked in hot water first) or okay if in oil slivered red onions thinly sliced zucchini fresh herbs like basil or oregano, whole or chopped pine nuts generou

Steam: 1 1/2 lbs of salted small red potatoes and/or sweet potatoes While steaming,(haha, don't be mad !!) saute in large pan: 1 med onion, chopped in 1 T unsalted butter 2 T EV olive oil 1/2 colored bell pepper, cubed on low, about 5 minutes Stir in 1/2 t cumin 1/2 t curry powder 1/8 t tumeric 1/8 t cayenne pepper, if any. (increase these spices as desired) While onions cook, in small saucepan of boiling water blanch*: 8 oz tempeh, cubed (and/OR use cooked chicken, chopped) Add tempeh to onions, then use that boiling water to blanch: 1/2 c fresh or frozen & thawed haricots verts (skinny green beans) While beans are blanching, add to onions: (but don't forget them!) 1 cup of fresh tomatoes, diced or 1 can of diced tomatoes 3/4 c water 1 c light coconut milk or splash of cream Simmer 5 minutes then add the blanched beans and steamed potatoes. Serve topped with cubed avocado and fresh cilantro Can be eaten as a soup or served atop rice *place in boiling water 3 mins &a

Tuna Noodle Casseroles (I am including the "classic" recipe and the "from Scratch" recipe) "Classic" (it is faster...I grew up eating this along with many 1970s Americans) Combine in 1 1/2 quart baking dish : 8 oz dry egg noodles, cooked 1 can cream of celery soup (my mom used cream of mushroom) 1/2 c milk 1 c fresh or frozen & thawed peas 2 cans tuna, drained and flaked In separate bowl, combine: 2 T dry bread crumbs 1 T unsalted butter, melted Sprinkle crumb mixture on top of noodles Cook at 400 F 20 minutes "From Scratch" (more work but...tastes better) Bring pot of salted water to boil to cook 3/4 lb fettuccine, drained (can use other pasta shapes) In oven safe dish combine: 1 c fresh bread crumbs pinch of salt 1 1/2 T unsalted butter, melted Toast in oven for 15 minutes at 350 F. Set Aside. Saute 2 med onions, minced in 1 T EV Olive oil Remove from pan. Set aside. Add to pan: 1/4 c flour mixed into 4 T unsalted butter, melted (a r

Brant's Teriyaki Chicken and Tofu Turn on rice cooker! Saute in touch of oil: 2 large carrots, sliced When they start to soften, add 4 boneless, skinless chicken breasts, cubed OR if using leftover cooked chicken, wait until carrots are cooked While cooking carrots, combine: 1 /2 c mirin (rice wine-in Asian section) 1/2 c soy sauce 3 T sugar 1/4 t powdered ginger 1/2 t sesame oil (okay to skip if you don't have it) 1 c water Dissolve 2 T cornstarch in 1/4 c water then add to mixture Then cube 16 oz firm Tofu, drained Add tofu to cooked chicken and pour sauce over both. Bring to boil to thicken and remove from heat. Serve over cooked brown rice, any cooked rice or soba noodles Good time to use the chopsticks we brought you from Japan =)

Lemon Pepper Fish - serves 1 Preheat oven to 375 F on cookie sheet , place: 1 Fillet of Halibut, Tilapia, Mahi Mahi or Roughy thawed if frozen Lemon Pepper seasoning (I like Trader Joe's best) Sprinkle fillet generously with lemon pepper Place in preheated oven for 7-10 minutes Fish is done when flakes with fork Really, its that easy!! Goes really well with a green salad and rice side

This is that recipe you made over Christmas vacation that we loved! Bring pot of salted water to boil for: 16 oz angel hair Brown and lightly season: 1 boneless, skinless chicken breast, thinly sliced or cubed (or leftover cooked chicken)* In mixing bowl, combine: 1/2 c EV olive oil 1/3 c finely chopped fresh basil, oregano & thyme (approx 5 1/2 t dried) 2 T lemon juice 2 T water 1/2 t salt pepper to taste Saute: 1 large red (or yellow/orange) pepper, cubed or sliced Add cooked chicken and pepper to oil mixture, then add: 1/4 red onion, thinly sliced 4 oz crumbled feta ( plain or herbed) 1 handful of sliced black olives (optional) 1-2 tomatoes, chopped Mix gently and pour atop warm pasta. Eat immediately! *try leftover ham or bacon and additions like cooked thin zucchini, blanched baby spinach, etc. You can serve it on spaghetti but its just better with a lighter pasta

Place in mixing bowl: 1 Lg cucumber, peeled, quartered, sliced 1/4" (2 lemon cucmbers) 2/3 c fresh dill, crushed 1/4 c EV olive oil 1/4 c lemon juice 2 big pinches of salt 1/8 c capers OPT. stir gently and allow to soak 20 minutes Saute in a pinch of salt in frying pan: 8 oz extra firm Tofu, cubed until golden and bouncy (3 min) Cool and add to cucumber mix then add just before serving: 1/4 c pine nuts 1 avocado, cubed Can be served on a bed of brown rice or spinach leaves if desired This is really good on a hot day or when you want to pretend its not the dead of winter recipe from 101cookbooks.com

1 frozen pie shell, baked (or made from scratch and baked) Bake at 425 F 10-15 minutes Cover crust with foil and place heavy oven proof something (like beans) in side Layer in pie shell: 4 strips crispy bacon, broken up (at least 16 pieces or use real crumbled bacon) 4 oz Gruyere cheese, shredded (swiss or Jarlsberg) In mixing bowl, whisk together: 3 eggs 1 c whipping cream (or half and half) 2 T milk 1/4 t ground nutmeg salt and pepper Pour over bacon and cheese in pie shell Bake 30-40 minutes at 325 F See if you can get a male to enjoy eating this, haha!!

This is that terrific cake I made 2 years ago and then lost the recipe for. And then last Thanksgiving, I couldn't even find it on the internet. BUT fortunately, VOILA! there it was written down in my Spanish grammar book!?!?! And so it is the first recipe so I will never lose it again! PUMPKIN CAKE 1 c sugar 1 1/2 c flour 1 1/2 t @ baking powder & baking soda & pumpkin pie spice 1/2 t salt Mix dry ingredients in mixing bowl Add: 3/4 c canola oil 2 c pureed pumpkin 2 eggs, beaten Mix well. Pour into Bundt (or rectangular cake pan-adjust cooking time) Bake 30-45 minutes at 325 F Let cool before glazing Apple Glaze 1/2 c brown sugar 1 T cornstarch 2/3 c apple cider (or juice) Cook over medium heat (3 min) until thick Remove from heat then mix in: 2 T heavy cream 1 T butter Pour over Pumpkin cake This cake has 2 cups! of vegetables in it, don't discount that =)