Loaded Baked Potato Soup

Ingredients:

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced (I just used all russet potatoes)
6 green onions chopped
1/4 cup flour
4 cups chicken or vegetable stock
1 T parsley Coarse salt, freshly ground pepper, to taste
2 cups heavy whipping cream

Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

Instructions:

1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Stir in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon, half the green onion, and parsley. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.

Asparagus Frittata

3/4 to 1 pound fresh asparagus spears or one 10-12 ounce package frozen cut asparagus
8 eggs
3/4 cup cottage cheese
2 1/8 teaspoons dry yellow mustard
1/4 teaspoon salt
Dash pepper
Nonstick spray coating
1 cup sliced fresh mushrooms
3 green onions sliced thin
1/2 cup grated cheddar cheese
1 tomato, cut into wedges, or 1/4 cup chopped tomato

Directions

1. Pre-heat oven to 400 degrees F.

2. Cook fresh asparagus spears in a small amount of boiling water for 8 to 10 minutes or until crisp-tender; drain. Cut asparagus into 1-inch pieces. Or, cook frozen asparagus according to package directions; drain. Set aside.

3. Meanwhile, in a medium mixing bowl beat eggs until foamy. Beat in cottage cheese, mustard, salt, and pepper; set aside.

4. Spray a 10-inch ovenproof skillet with nonstick spray coating (or coat with butter). Cook mushrooms over medium heat until just tender. Stir in asparagus pieces and green onions. Pour egg mixture over mushrooms and asparagus.

5. Cook mixture on stove top over low heat about 5 minutes or until mixture bubbles slightly and begins to set around the edges. Spread cheddar cheese on top.

6. Bake frittata, uncovered, in a 400 degree F oven about 10-15 minutes or until set.

Garnish each serving with tomato.

Makes 4 servings.

Almost Cinnabon Cinnamon Rolls

There isn't anything quite as good as warm gooey cinnamon rolls, and right up there at the top are Cinnabon cinnamon rolls. Here is a recipe that my wife uses to make these heavenly rolls that taste just like Cinnabon rolls just a lot less expensive. Enjoy!

Rolls:
2 1/2 teaspoons of yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup melted butter (do NOT substitute margarine!)
1 teaspoon salt
2 eggs
4 cups all-purpose flour

Filling:
1 cup brown sugar (or more if you like)
2 1/2 tablespoons cinnamon
1/3 cup butter (do NOT substitute margarine!)

Icing:
1/2 cup butter softened
1 1/2 cup powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla

In you kitchen-aid or mixer dissolve yeast in the warm milk. Mix in sugar, butter, salt, eggs and flour. Mix well. Make sure the dough isn't too dry. Turn dough out onto lightly floured surface. Knead into a large ball. Return dough to mixer bowl, cover and let rise for one hour. While it rises go ahead and get the filling ingredients ready, and make the icing. You probably have time to clean up a little bit too!

Icing:
Cream all the icing ingredients together with an electric mixer.

Roll dough into a 21" X 16" (approx.) rectangle. Soften 1/3 cup butter and use your fingers to spread it generously over the dough. Sprinkle the brown sugar generously over the dough (you can use more than called for if needed). Now sprinkle the cinnamon over the now sugary, buttery, doughy, rectangle.

Roll the rectangle from long-side, once rolled pinch the ends. Using a very sharp knife (preferably a serrated one) cut into 1 inch wide rolls, making 16. If you want bigger rolls cut them wider.

Grease (butter preferred) your baking pan, I generally use a 11" X 14" pan. Place your rolls into the pan and cover with plastic wrap. Let rise for 30 minutes. While rising preheat oven to 400 degrees.

Bake for approximately 18 minutes, rolls should be just slightly brown and not doughy. Just don't over bake! When done remove from oven and allow to cool for 10 minutes, then cover in icing.

KFC Coleslaw

I don't usually care for coleslaw, and I don't particularly care for KFC most of the time except for the Delicious coleslaw they serve there. Maybe it is because it reminds me of the coleslaw my grandmother use to make, or maybe its just because it is delicious! I have searched the internet for a KFC recipe and have found several different versions. I took the parts I thought looked good and came up with this recipe. It is very good and possibly even better than KFS's.

1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk (you can make buttermilk by combining 1/4 cup milk and 1 teaspoon white vinegar and allow to stand for 2 minutes)
2 1/2 tablespoon of lemon or lime juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups of finely shredded cabbage (about 1 head, I found that running it through the grater on the food processor worked best!)
1/4 cup shredded carrot (ditto on the food processor)
2 tablespoons minced onion (again, the food processor)

1. Be sure the cabbage and carrots are chopped up into very fine pieces (about the size of rice). If you use a food processor just use the grater attachment and process the cabbage, carrot and onion all at once.

2. Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, pepper in a large bowl and beat by hand until smooth.

3. Add the cabbage, carrots, and onion, mix well.

4. Cover and refrigerate for 2 hours before serving.

Black Bean Soup

Beans:
1 pound dry black beans, rinsed and picked over
1 ham steak, trimmed of rind and fat, cubed into 1/4-1/2 inch pieces
2 bay leaves
5 cups of water
1/8 teaspoon baking soda
1 teaspoon salt

Soup:
2 tablespoons oil
2 large onions, chopped fine (3 cups)
3 ribs celery, chopped fine (1 cup)
1 large carrot, chopped fine (1/2 cup)
1/2 teaspoon salt
5-6 garlic cloves, minced
1 1/2 tablespoons cumin
1 tablespoon minced chipotle chilis in adobo (these are canned usually in the Mexican food isle)
2 teaspoons adobo sauce
6 cups of chicken broth
2 tablespoon cornstarch
2 tablespoons water
2 tablespoons lime juice

Garnishes (if desired):
Diced red onion
Diced avocado
Sour cream
Minced Cilantro
Lime Wedges
Chopped green onions

1. For the beans: Place the beans, ham, bay leaves, water and baking soda in a large saucepan with a tight-fitting lid. Bring to a boil over medium-high heat. Stir in salt, reduce heat to low, cover and simmer until beans are tender (you may have to add more water as beans cook) approximately 2 hours. Do not drain beans. Discard bay leaves.

Note: The ham steak will turn black but tastes just fine!

2. For the soup: Heat oil in 8 quart dutch oven over medium-high heat: add onions, carrot, celery and salt and cook, stirring occasionally, until vegetables are soft and lightly browned. Reduce heat to medium-low and add garlic and cumin; cook stirring constantly, until fragrant. Stir in beans, cooking liquid, chipotle chilies, adobo sauce, and chicken broth. Bring to a boil, and the reduce heat to low and simmer, uncovered for about 30 minutes.

3. To finish the soup: Stir the water and cornstarch together in a small bowl until combined, then gradually stir about half of corn starch mixture into soup; bring to a boil to thicken, if soup is not think enough add more of the cornstarch mixture. Off heat stir in lime juice. Serve with garnishes.

Note: You can blend the soup with a stick blender or put into a food processor if you prefer a smoother soup.

Spiced Red Lentil Soup

2 Tablespoons vegetable oil
1 onion, minced
4 cloves garlic minced
1 tablespoon grated ginger
1 teaspoon garam masala
3 cups water
1 1/4 cups red lentils, picked over, and rinsed
1 can coconut milk (NOT cream of coconut)
1/4 cup fresh cilantro minced
3 plum tomatoes chopped medium
Salt
Pepper

Heat the oil in a large saucepan over medium heat. Add the onion and 1 teaspoon salt and cook until softened. Stir in the garlic, ginger, and garam masala and cook until fragrant. Stir in the water, lentils, and coconut milk. Bring to a boil. Reduce to a simmer, partially cover, and cook until the lentils break down to form a thick puree, 20-30 minutes. Stir in the cilantro. Season with salt and pepper to taste. When serving sprinkle tomatoes into each bowl and pour soup over the top.

Lentil and Vegetable Soup

1 T Olive oil

1 Medium onion chopped

2 Cloves garlic, minced

1 Cup dry green lentils, rinsed and drained

1 8 oz. package sliced mushrooms, chopped

5 carrots, thinly sliced, about 2 cups

4 Stocks celery, chopped

4 Cup water

1 14oz. container broth (chicken, beef, vegetable)

1 tsp. Salt

1/4 tsp. Black pepper

1/2 Head napa cabbage, sliced into strips

1. In a 4-quart saucepan heat oil over medium heat. Add onion and garlic; cook for 4-5 minutes or until onion is tender, stirring occasionally. Stir in lentils; cook for 1 minute.

2. Add mushrooms, carrots, celery, water, broth, salt and pepper. Bring to a boil over high heat. Reduce heat and simmer, about 25 minutes or until lentils and vegetables are tender.

3. Divide among soup bowls; top with cabbage.

Makes approximately 6 servings

Molasses Spice Cookies (a.k.a. Chewy Ginger Snaps)

Since it is almost Christmas I thought I would share a recipe that has become one of our family Christmas traditions. Each Christmas Eve we make a batch of these cookies to give to Santa, we also eat a few! They are one of our family's favorites.

1/3 cup (about 2½ ounces) granulated sugar, plus ½ cup for dipping
2¼ cups (11¼ ounces) unbleached all-purpose flour
1 teaspoon baking soda
1½ teaspoons ground cinnamon
1½ teaspoons ground ginger
½ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon finely ground black pepper
¼ teaspoon salt
12 tablespoons (1½ sticks) unsalted butter, softened
1/3 cup packed (2¾ ounces) dark brown sugar
1 large egg yolk
1 teaspoon vanilla extract
½ cup light or dark molasses

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. spread 1/2 cup of sugar in a shallow dish/bowl for coating and set aside.

2. Whisk the flour, baking soda, spices, pepper, and salt together in a large bowl and set aside.

3. Beat the butter, brown sugar and remaining 1/3 cup granulated sugar together in a a large bowl of an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the egg yolk and vanilla until combined, about 30 seconds. Beat in the molasses until incorporated about 30 seconds, scraping down the sides of the bowl and beaters as necessary.

4. Reduce the mixer speed to low and slowly mix in the flower mixture until combined, about 30 seconds (the dough will be soft). Give the dough a final stir with the rubber spatula to make sure its combined.

5. Using wet hands roll 2 tablespoons of dough at a time into balls, then roll in the sugar to coat and place on the parchment-lined baking sheets, spaced about two inches apart. Bake the cookies, one sheet at a time, until the edges are set and the tops are cracked but the centers are still soft and underdone, 10 to 12 minutes, rotate the baking sheet halfway through baking.

6. Let the cookies cool on the baking sheet for 10 minutes, then serve them warm or transfer to a cooling rack and let cool completely.

Spicy Stuffed Shells

There is a restaurant here in Denver called Buca Di Beppo. One of their best dishes is Spicy Stuffed Shells. I have been wanting to try to find a recipe that approximated it. I got a card in the mail this week with a stuffed shells recipe. I decided to try it. Upon closer inspection I knew the recipe wouldn't do. It had no garlic, only a 1/2 teaspoon of garlic and carrots in it. So I decided to just try to recreate it on my own. It worked and was a hit! The kids loved it in fact they were asking for the leftovers for breakfast. This recipe makes a lot so be prepared to freeze some of it for a future meal.

1 lb Italian sausage (turkey or pork)

1 box of large pasta shells

1 32 oz carton of low fat Ricotta cheese

1/2 cup chopped fresh basil

12 oz frozen spinach with the water squeezed out

4 cloves garlic minced

2 cups Italian blend shredded cheese

1/2 tablespoon crushed red pepper (chili pequin)

2 quarts of your favorite pasta sauce

Preheat the oven to 375 degrees

1. Bring a large saucepan of salted water to boil. Add the shells and cook for 15 minutes. The shells will not be done completely. Drain the shells and run cold water over them.

2. Put a large frying pan over medium heat, add the sausage and crushed red peppers (depending how spicy you want it you can use as little or as much red pepper as you desire) and cook sausage thoroughly, breaking into very small pieces.

3. In a large bowl combine the Ricotta cheese the shredded Italian cheese blend, garlic, basil and spinach then mix well.

4. Place 1/2 cup cup of pasta sauce into a 9x13 inch baking dish. With a spoon coat the bottom of the pan with the pasta sauce.

5. Take each pasta shell individually and stuff with the cheese mixture, it will take approximately 3-4 tablespoons of the mixture for each shell. Lay the shells into the pan coated with sauce, open side up. Continue until the baking dish if full. Pour what remains of the first quart of pasta sauce over the top of the shells. You will have enough ingredients to fill another pan so repeat the above steps.

6. Cover each baking dish in foil and place into the oven. Bake for 30 minutes.

Vegitarian Chili

1	tablespoon vegetable oil
1	large onion, chopped (1 cup)
1	medium red bell pepper, chopped (1 cup)
4	cloves garlic, finely chopped
2	fresh poblano or serrano chiles, seeded, finely chopped
2	cans black beans, drained, rinsed
2	cans Muir Glen fire roasted or plain diced tomatoes, undrained
2	cups water
1	tablespoon chili powder, and 1 tablespoon chili carribe (if you cannot find use 2 tablespoons red chili)
2	teaspoon ground cumin
1	salt
1	cup canned or frozen sweet corn 1 ounce Tabasco sauce
	Sour cream or plain yogurt, if desired
	Shredded Cheddar cheese, if desired
	Chopped fresh cilantro, if desire

1.	In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chilies (including canned); cook 5 to 7 minutes, stirring frequently, until tender.
2.	Stir in black beans, tomatoes, water, chili powder, chili carribe, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.  Add the Tabasco sauce.  The Tabasco sauce will add a lot of spice to this dish, you may want to add a little at a time until reaching your desired taste.
3.	Top each serving with remaining ingredients if desired.

Wienerschnitzel With Warm Potato Salad

This is the most authentic recipe we have used for Wienerschnitzel, it is a combination of a couple of other recipes and things we have change for our liking. Use caution when cooking with the butter, too high of heat will scorch the butter. If you do scorch the butter just dump it out and add some more.

4 - 6 oz pieces of pork cutlets (preferable machine tenderized)

1 cup flour

2 cup bread crumbs (Panko type work best)

2 eggs

1/2 cup milk

Salt

Pepper

1 - 2 cups butter

lemons for garnish

For potato salad:

1.5 pounds fingerling potatoes

1 medium onion diced fine

1/2 cup chicken stock

1 Tablespoon Dijon mustard

4 Tablespoons apple cider vinegar

2 Tablespoons olive oil

Directions:

Wash the potatoes, put in salted water with a sprig of fresh rosemary, and 4-5 cloves of garlic. Bring to a boil and cook until for tender. Let them cool and then slice. Discard the garlic and rosemary. You can let them cook while you are preparing the cutlets.

Pound the cutlet pieces until very thin. (use plastic wrap on top and bottom)

Mix eggs and milk together

Season the cutlets with salt and pepper. Dip cutlet in flour, then dip into the egg/milk mixture, then in bread crumbs.

Heat butter (enough to cook a cutlet in) in a saute pan over medium to medium high heat and cook the breaded cutlets one at a time. Once each side is nicely browned, turn them over to finish cooking. Once the cutlet is finished cooking set aside on paper towel and cook each cutlet the same. To serve place the cutlet on a plate and garnish with lemons.

To make the potato salad:

Take the sliced potatoes, put them in a large pan with the chicken stock, add some salt and pepper. Over low heat, add the olive oil, vinegar, Dijon mustard, and onion. Allow to heat slightly. Serve on plate with cutlet.

Better than A-1 Steak Marinade

We used to use this steak marinade recipe all the time. I didn't remember where we got it from. So today I was scouring the internet and found it again on some random recipe site. It is really good. Hope you like!

2 pounds steak of your choice

1/3 cup vegetable oil

1/2 cup soy sauce

2 tbsp. dark brown sugar

1/4 cup Worcestershire sauce

4 medium garlic cloves, minced or pressed

2 tbsp. minced onions, any type

1-1/2 tsp. ground black pepper

Whisk together ingredients in medium bowl. Place marinade and steak in a gallon sized ziplock bag. Press out as much air as possible and seal bag. Refrigerate 60 to 90 minutes, flipping bag halfway through to ensure that steaks marinate evenly. Drain off excess marinade prior to cooking. Can be used for grilling, stir frying, or sauteeing recipes.

Soutwestern Sloppy Joes

When we first tried this recipe we weren't sure it would be that good. However we were pleasantly surprised. This is a really good meal!

Makes 4 servings



1 T. oil
1 onion chopped
1 garlic clove, minced
1 jalapeno pepper, seeded and chopped (hint: wear gloves when handling to prevent irritation)
1 teaspoon chili powder
1/2 teaspoon dried oregano
1 pound ground meat (turkey 0r beef)
1 can Mexican style corn, drained
1 1/2 cups chunky salsa
1 Tablespoon packed brown sugar
4 hamburger rolls, split



Heat a large nonstick skillet over medium high heat. Swirl in the oil, then add the onion, garlic, and jalapeno. Cook stirring occasionally, until softened, about 4 minutes. Add the chili powder and oregano, and cook one minute more. Add the meat and corn, and cook until the mixture is nearly dry about 4 minutes. Stir in the salsa and sugar and cook, stirring occasionally, until slightly thickened and the meat is cooked through, 4-5 minutes longer. Spoon over the opened rolls and serve.

One-Pot Chicken and Rice

This is an ATK recipe. It is really good and really easy and you are only left with one pot to clean up!

Serves - 4
Prep Time - 10 minutes
Total Time - 50 minutes

4 chicken breasts (boneless or bone-in, 10 to 12 oz each)
Salt and pepper
2 T. vegetable oil, 3 if using skinless chicken
1 onion, chopped medium
1/4 tsp. red pepper flakes
4 garlic cloves, minced
1 1/2 cups long-grain white rice
3 1/2 cups chicken broth
1/2 cup dry white wine
1 (10 oz.) package frozen broccoli spears, thawed and chopped medium
4 oz. Cheddar, Colby, Fontina, or Gouda cheese (you choose)
Lemon wedges

1. Season chicken with salt and pepper. Heat the oil in a large Dutch oven oven medium-high heat until just smoking. Add the chicken and cook until golden, about 5 minutes on each side. Transfer the chicken to a plate, leaving the fat in the pot, or add the other 1 T. oil to the pot.

2. Add the onion, red pepper flakes and 1/2 teaspoon salt to the fat in the pot and place over medium heat. Cook, scrapeing up any browned bits, until the onion is softened, about 5 minutes.

3. Stir in the Garlic and cook until fragrant, about 15 seconds. Stir in the rice and cook until the edges turn translucent, about 3 minutes. Stir in the broth and wine and bring to a simmer.

4. Return the chicken to the pot. Cover and reduce the heat to low and cook until the chicken is fully cooked through and registers 160 degrees a thermometer, about 25 minutes.

5. Transfer the chicken to a serving platter. Pat the broccoli dry, then stir in the rice. Stir in the cheddar and let melt for 1 minute. Season the rice mixture with salt and pepper to taste. Serve with lemon wedges.

Chicken (or turkey) Casserole

1 large package Pepperidge Farm Stuffing (herb)

2 sticks melted butter

2 cups chicken broth

Meat from one cooked chicken (approx. 2 1/2 - 3 cups) or turkey

One bunch green onions chopped (including green tops)

1/2 cup chopped celery

Miracle Whip

3/4 teaspoon salt

3 eggs

2 cups milk

2 cans cream of mushroom soup

Mix the first three ingredients together lightly and put half into greased 9x13 pan.

Mix cooked chicken meat (approx. 2.5 -3 cups), green onions, salt, celery, with enough Miracle Whip to lightly coat, mix thoroughly, arrange in pan over stuffing. Top with remaining bread mixture.

Beat 3 eggs and 2 cups milk and pour over casserole. Cover with foil and refrigerate overnight. Remove from refrigerator 1 hour before baking. Spread 1 1/2 cans cream of mushrooms soup over top. Bake uncovered at 325 for 50 minutes. Sprinkle with grated cheese. Return to oven for 10 minutes.

Note: if you would like to add some vegetables to this dish add in 1 1/2 cups green peas, and 1 1/2 cups sliced carrots to the chicken/onion mixture.

Note 2: The recipe says to refrigerate over night but we have made this and put it directly into the oven after assembly.

Tortilla Soup

This is the best tortilla soup I have ever eaten. It started out as a Weight Watchers recipe but was basically broth over tortillas. So I decided to take their basic recipe and make it my own. So here it is!


1 Tbsp. oil
2 boneless skinless chicken breasts cubed
1 onion, chopped
2 garlic cloves, minced
2 cans mild green chilies (or the equal amount of frozen)
1 Tbsp. chili powder
2 tsp. ground cumin
4 cups chicken broth (or other)
1 can (14.5 oz) chopped tomatoes
1 can corn (14.5 oz.)
1 can black beans (14.5 oz.)
1 tbsp. fresh lime juice
2 tsp. grated lime rind (a micro plane grater works great to do this! Otherwise a regular cheese grater will work, just use the side with small openings that look like little crowns)
8 drops hot red pepper sauce (Tabasco, or Louisiana style)
1/4 cup chopped fresh cilantro
4 6-inch corn tortillas, cut into 1/2 inch strips

Garnish with:
1/4 cup shredded (or cubed) Monterrey Jack cheese
1 avocado, cubed

1. Heat a large saucepan or dutch oven (approximately 8 quarts) over medium-high heat. Swirl in the oil, then add onion and garlic. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the cubed chicken and cook, stirring frequently, until chicken is cooked through about 8-10 minutes. Add the chili powder, cumin, and green chilies, cook one minute.

2. Stir in the broth, corn, beans and tomatoes; bring to a boil. reduce the heat and simmer for 15 minutes. Remove from the heat and stir in the lime juice, lime rind, hot sauce and cilantro.

3. While the soup is simmering, spray a large cookie sheet with non-stick spray, or other spray oil. Place the tortilla strips on the sheet and spry with non-stick spray or oil. Broil in the oven turning occasionally, until the strips are crisp and golden.

4. Place the tortilla strips, cheese, and avocado in bowls, and add soup to each bowl. Serve at once!

Italian Meatballs

This is our favorite meatball recipe. We have been using it for years, I think that is originally came from the Joy of Cooking Cookbook, but I have tweaked it to make it my own.

1 lb. ground beef
2 garlic cloves
1/2 Cup chopped parsley
1/2 Cup grated parmesan cheese
1 Medium onion, finely chopped
1/2 cup breadcrumbs
1 large egg, beaten
3 Tablespoons red wine (optional)
2 Tablespoons tomato paste
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano

Pre-heat oven to 375 degrees.

1. Mix all ingredients except flour with your hands.
2. Scoop out mixture in heaping tablespoons and form into 2-inch balls.
3. Dredge the meatballs in the flour.
4. Place meatballs on a cookie sheet and cook in a preheated oven for approximately 15 minutes. Or until internal temperature of meatballs reach 160 degrees.
5. Place the meatballs in your favorite tomato sauce and serve over your favorite pasta.

Chili Rellenos Casserole

A delicious lower fat dish of green chilies filled with melted Monterrey Jack Cheese baked in an egg souffle'. If you don't mind the extra fat you can use full fat cheese, and eggs in lieu of low fat cheese and egg substitute.

3 cans (4oz.) whole green chilies, drained
4 oz. reduced fat Monterrey Jack cheese
1 1/4 cup egg substitute
1/2 cup flower
1/2 cup skim milk
1/2 cup reduced-fat cheddar cheese, shredded
1 tsp chili powder
2 green onions
1 can enchilada sauce or 1/2 cup salsa

1. Preheat oven to 350 degrees F.

2. Lightly coat and 11'' x 7'' baking dish with cooking spray

3. lay whole green chilies out on a paper towel. Slice Monterrey Jack cheese into the same number of pieces as there are chilies. Insert a slice of cheese inside each chili and arrange evenly in baking dish.

4. In a medium mixing bowl, whisk together egg substitute, flour, and milk. Pour egg mixture over chilies in baking dish.

5. Layer shredded cheese on top of casserole, then sprinkle with chili powder and green onion.

6. Bake for 35 minutes or until top is golden brown and toothpick inserted in center comes out clean. (if the toothpick does not come out clean, that means the casserole is not yet cooked through. Give it a few minutes, and then test again.)

7. Cut into servings and top with salsa, or enchilada sauce. Serve and enjoy!

Beef and Barley Soup

A savory vegetable soup simmered with braised beef and pearl barley.

1 Tbsp. olive oil
1 1/2 lbs stew meat cut into 1-inch (or smaller cubes)
4 cups beef broth
1 cup water
1 onion, chopped
3 stalks celery
3 carrots, sliced
1 tsp dried oregano
1/4 tsp ground black pepper
2 cloves garlic, minced
1/2 cup pearl barley
1 bay leaf
10 oz. frozen green beans
1 can (14.5 oz) diced tomatoes
10 oz frozen green peas

1. In a large pot, over medium-high heat, warm the olive oil. Add be3f cubes and cook for about 8 minutes; stirring occasionally until browned on all sides.

2. Stir in beef broth, water, onion, celery, carrot, oregano, black pepper, garlic, barley, and bay leaf. Bring to a boil. Then reduce heat to low, cover and simmer for 45 minutes.

3. Stir in green beans, tomatoes and peas. Simmer, covered, until meat and vegetables are tender, about 15 more minutes. Remove bay leaf.

4. Serve.

This recipe goes great with a nice crusty piece of bread!

Italian Sausage Soup With Kale and Beans

20 oz. Italian Sausage (Turkey or Chicken is best it has less fat), sliced diagonally in 1 inch pieces
1 cup chopped red onion
2 stalks celery, sliced
2 cloves of garlic, minced
5 cups broth (chicken, beef, or vegetable)
2 med. potatoes peeled and cubed
2 large carrots peeled and chopped
1 fennel bulb, chopped (remove greens)
1/2 tsp. fennel seed
2 tsp. Italian seasoning
4 cups of thinly sliced cabbage
3 cups thinly sliced kale leaves (tough center stem removed)
1 - 15 oz. can canellini beans drained and rinsed
1 - 14.5 oz. can diced tomatoes with juice
1/2 Cup Parmesan cheese, grated (for garnish)
1/4 cup sliced fresh basil leaves (optional, for garnish)

1. Brown the sausage in a Dutch Oven or large saucepan for 5 minutes. Add onion, celery and garlic and saute for 5 minutes more. Drain and fat from pot. Add broth, potatoes, carrots, fennel, fennel seed, Italian seasoning. Add salt and pepper to taste. Bring to a boil, reduce heat, and simmer, covered, for 35-40 minutes, until vegetable are nearly tender.

2. Stir in the cabbage, kale and beans, and tomatoes. Return to a boil, reduce heat, and simmer 10 minutes. Ladle into bowls and serve with grated Parmesan cheese and fresh basil.