Butter Chicken (From Eat, Shrink, Be Merry)

2 tbsp butter
1 cup chopped onions
2 tsp minced garlic
1 tbsp grated gingerroot
1 tsp chili powder
1/2 tsp ground tumeric
1/4 tsp cinnamon
1 can diced tomatoes, undrained
2 tbsp tomato paste
1 tbsp brown sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 whole cooked rotisserie chicken, skinned removed and meat cut up
1/3 cup ligh (5%) cream
1/4 cup light sour cream or plain yogurt
1 tbsp minced fresh cilantro
hot, cooked basmati rice (optional but I always use it)

Melt butter in a deep, 10 inch skillet over medium heat. Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 minutes. Add gingerroot, chili powder, turmeric, and cinnamon. Cook for another minute. Add undrained tomatoes, paste, brown sugar, salt and pepper. reduce heat to low, then cover and simmer for 10 minutes, stirring occassionally.

Add cut up chicken, cream and sour cream. Simmer, uncovered for 5 minutes. Remove from heat and stir in cilantro. Serve over the basmati rice.

French Onion Soup

4 onions, sliced into rings
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon ground black pepper
3 (10.5 ounce) cans beef broth
1 1/4 cups water
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
1 cup white wine
1 French baguette, cut into 1/2 inch slices
lots of shredded cheese
Worchestershire sauce

DIRECTIONS

In a large pot over medium heat, saute the onions in the butter until onions are tender. Next stir in the flour and ground black pepper to form a pasty mixture.

Add the beef broth, water, Worcestershire sauce, parsley and thyme and simmer for 10 minutes, then add the wine and simmer for 10 more minutes.

Preheat oven to broil.

Fill individual oven safe bowls 3/4 full with the soup.

 I sliced the french bread, toasted it and quartered it. I put the bread on top of the soup and cover with the cheese. Place bowls in the oven. Broil in the oven until the cheese is melted and bubbly.

Shredded Beef Tacos

Made up on the fly recipe


Beef recipe: I put a roast beef into the crock pot. I mixed a package of taco seasoning mix with a cup of water and poured it over the beef. Part way through the day I tasted the sauce and decided it needed some cumin, coriander and hot sauce so I threw that in too. then I just left the roast to do it's thing. It cooked from 11am to 7pm. I then took two forks and just shredded the beef. I found there was too much liquid but since I was warming it up tonight anyways, I just simmered the beef and the liquid reduced down, it was perfect. If I was going to make this for the same night, I would A) put it in the crock pot earlier in the day and B) would reduced the amount of water by half.



Serve in flour or corn tortillas, or hard taco shell. Top with cheese, tomatoes, avocado, cilantro

Rolled Meatloaf

Ingredients

1 cup finely diced mushrooms
1/2 cup each finely diced: red pepper, zucchini and onions
(note dice it small enough and kids don't notice it lol)
1 tsp minced garlic
1/4 tsp dried basil
1 1/2 lbs extra-lean ground beef
1 cup fresh whole wheat bread crumbs (put a few slices of bread in your food processor) OR use
1/2 cup dry unseasoned bread crumbs
1/4 cup + 2 tbsp BBQ sauce
1 pk hamburger seasoning mix (Club House Superburger)
1 egg
1/4 cup chopped fresh parsley
1/4 tsp freshly ground black pepper
1/2 cup packed shredded light Monterey Jack, provolone or mozza cheese

Directions:

Preheat oven to 375F. Spray a medium, non stick skillet with cooking spray. Add mushrooms, red pepper, zucchini, onions and garlic. Cook and stir over medium high heat until veggies are tender. Add basil and cook one minute more. Remove from heat and set aside.

In a large bowl, combine ground beef, bread crumbs, 1/4 cup BBQ sauce, Superburger mix, egg, parsley and pepper. Mix well using your hands.

On a large sheet of waxed paper, form meat mixture into a 10 x 12 inch rectangle. Make sure edges are nice and straight, not jagged. spread veggie filling over meat, leaving about 1/2 inch border. Sprinkle with cheese. Roll up meat loaf from the short end, lifting the waxed paper to help get it started. Roll it as tightly as you can and pinch the seam closed.

Transfer meat to a broiler pain that's been sprayed with cooking spray. Bake for 40 minutes. Remove from the oven and spread the remaining 2 tbsp of bbq sauce over the top. return to the oven and bake for 10 more minutes or until the meat is cooked through and a meat thermo registers 160F.

Let meatloaf stand for 5 minutes before slicing.

Veggie Spiral Sticks

3 medium carrots
12 fresh asparagus spears, trimmer
1 tube Pillsbury refrigerated breadsticks
1 egg white, lightly beaten
1/4 cup grated Parmesan cheese
1/2 tsp dried oregano

Cut carrots lengthwise into quaters. In a large skillet, bring 2 inches of water to a boil. Add the carrots; cook for 3 minutes. Add asparagus; cook 2-3 minutes longer. Drain and rinse with cold water; pat dry.

Cut each piece of bread dough in half. Roll each piece into a 7 inch rope. Wrap one rope in a spiral around each vegetable. Place on a baking sheet coated with cooking spray; tuck ends of dough under vegetables to secure.

Brush with egg white. Combine cheese and oregnao; sprinkle over sticks. Back at 375F for 12 to 14 minutes or until golden brown. Serve warm.

Orange Olive Oil Cake

· 2 eggs
· 1 1/4 cups sugar
· 3/4 cup extra virgin olive oil
· 3/4 cup 2% milk
· zest of 2 oranges
· 1 cup + 2 Tbsp all purpose flour
· 1/2 tsp baking powder
· dash salt
· icing sugar for dusting

Directions:

1. Preheat oven to 350 °F and butter and flour a 9-inch round cake pan.

2. In a large bowl, whisk eggs and sugar. Add olive oil, milk and orange zest and mix well. In a separate bowl, stir flour, baking powder, baking soda and salt. Add to olive oil batter and stir just until smooth. Pour into prepared pan and bake for 40 to 50 minutes, until a tester inserted into the center of the cake comes out clean.

3. Let cake cool completely, then turn out onto a plate and dust with icing sugar.

Mini Fritatas

4 eggs
1/4 cup milk
1/2 cup sharp cheddar cheese
parsley
salt and pepper

Preheat your oven to 375 degrees

Whisk eggs and milk. Add in cheese, parsley, salt, pepper and any add ins.

Spray a mini muffin tin with cooking spray. Fill the cups almost to the top.

Bake for 8 to 10 minutes.

Some of my favorite add ins:

- bacon

- crab

- three cheese - cheddar, parmesan and asiago

- green onions

- red and or green peppers