Roasted Veggie and Black Bean Burrito

Chicken Milano

Chicken Pesto Sandwiches

Meatless Lasagna

Brazilian Lemonade

Orange Julius

Pecan Pie

Tikka Masala with Naan Bread

Wingers Sticky Fingers Salad

Place the chicken on top of a basic salad:

Romaine
Cucumber
Tomato
and pour ranch on top (buttermilk ranch packet is my favorite)

Olive Garden Zuppa Toscana Soup

• Olive Garden Zuppa Toscana Soup
• Recipe from copykat.com
• 
  
• 1 pound sweet or hot Italian sausage links
• 2 large russet potatoes, peeled, cut in half lengthwise, then sliced 1/4-inch thick
• 1 large onion, chopped
• 2 (14.5-ounce) cans chicken broth
• 1 quart water
• 2 garlic cloves, minced
• 1/4 cup Oscar Mayer Real Bacon Bits (1/2 can)
• Salt and pepper
• 2 cups chopped fresh kale or Swiss chard
• 1 cup heavy cream

Instructions

Preheat the oven to 300 degrees F. Put the sausages in a baking pan and roast for about 30 minutes, until cooked through. Drain on paper towels and cut into slices.

Place the potatoes, onions, chicken broth, water, and garlic in a pot and cook on medium heat until potatoes are done. Add the sausage, bacon, and salt and pepper to taste and simmer for another 10 minutes. Turn the heat to low. Add kale, the cream, and more water, if necessary. Heat thoroughly and serve.

Baked Potato Soup

Baked Potato Soup

Recipe from Our Best Bites

3 Tbsp butter

2-3 cloves garlic, minced

1/2 C. flour

4 1/2 C. Milk (low fat works great)

1 - 14 oz can chicken broth

4 Medium baking potatoes (about 2 1/2 lbs) baked (or microwave)

2 C. grated cheddar cheese, divided

1 1/2 tsp salt

1/2 tsp pepper

1 1/2 C. Sour cream, divided

1/2 C. chopped green onions, divided

8 Slices bacon, cooked and crumbled, divided

Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant.  Add flour to pan.  Slowly add milk a little at a time while whisking constantly to eliminate lumps.  Whisk until smooth and then add chicken broth.  )Now, if you get to this point and don't have a smooth liquid. Stop! Save your soup by popping the mixture in the blender, then continue.) Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low.  Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot.  Use a wooden spoon to smash potatoes, breaking up large clumps.  Add 1 1/2 C. grated cheese and salt and pepper and stir until cheese is melted.  Remove pan from heat and stir in 3/4 cups sour cream, 1/4 cups green onions, and 4 strips of the crumbled bacon.  Add additional salt and pepper to taste.  ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.

Pan-Browned Brussels Sprouts

Pan-Browned Brussels Sprouts

Recipe from Epicurious.com

INGREDIENTS

• 1/2 pound Brussels sprouts
• 2 large garlic cloves
• 1 1/2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 tablespoons pine nuts

PREPARATION

Trim Brussels sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10-inch heavy skillet (preferably well-seasoned cast iron) melt 1 tablespoon butter with oil over moderate heat and cook garlic, stirring, until pale golden. Transfer garlic with a slotted spoon to a small bowl. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.

With tongs transfer sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet and cook over moderate heat, stirring, until pine nuts are more evenly pale golden, about 1 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper.

Roasted Beet Salad

Roasted Beet Salad
Recipe from Spilling the Beans
Serves 4 to 6

1/4 Cup pecan pieces or halves, toasted
1 1/2 lb beets, about 3 medium
1/2 Cup wild (or brown) rice
1 to 2 chard or kale leaves, tough rib removed and remainder chopped
2 Green onions, sliced
1 Cup cooked chickpeas or half of 19 oz can, rinsed and drained
5 oz soft goat cheese (or feta)
(can also add boiled eggs and/or chopped pistachios)

Dressing:

1/3 Cup olive oil
2 Tbsp red wine vinegar
1 Tbsp balsamic vinegar
2 Tbsp maple syrup
1 Garlic clove, crushed
Salt and pepper to taste

Preheat the oven to 425.  Scrub the beets and wrap them individually in tin foil.  Place on a rimmed sheet and bake until tender when pierced with a knife, 1 to 1 1/2 hours.  Remove from the oven and let cool.  When cool enough to handle, slip the skins off the beets (or leave them on if they're thin), and cut the roast beets into bite-sized chunks.

Bring the rice to a boil in a medium saucepan with 2 cups of water.  Turn down to a simmer, cover, and cook for 35 minutes.  Turn the heat off and let the rice rest covered on the stove for another 10 minutes.  At this point some but not all of the rains will have split open. If you prefer all the grains open, let it rest for another 5 to 15 minutes.  Drain and let cool.

To make dressing:
Combine the dressing ingredients in a small jar and taste for seasoning, it will be a little sweeter than most vinaigrettes.  In a medium bowl, toss the beets, chard, onions, chickpeas, cooled rice, and dressing.  Transfer to a shallow dish or platter and chill until ready to serve.  Scatter with pecans and bits of goat cheese right before serving.

Curried Sweet Potato, Carrot, and Red Lentil Soup

Curried Sweet Potato, Carrot, and Red Lentil Soup
Recipe from Spilling the Beans
Serves 6

Canola or olive oil
1 Onion, chopped
1-2 Garlic cloves, crushed
1 Tbsp grated fresh ginger
1/2 Cup dry red lentils
1 Medium sweet potato, peeled and cut into chunks]
1 Carrot, peeled and chopped
2 tsp curry paste or powder
4 Cups chicken or vegetable stock
Salt to taste
1/2 to 1 Cup half and half (optional)
Plain yogurt or sour cream, for serving (optional)
Cilantro, chopped, for serving (optional)

In a large saucepan, heat a drizzle of oil over medium high heat.  Saute the onion, garlic, and ginger for about 5 minutes, until the onion is soft.  Add the lentils, sweet potato, carrot, curry paste, stock and salt, along with a cup of water.  Bring to a boil, then turn the heat down, cover and simmer for 30 minutes or so until the vegetables are very tender.  Add the cream, if you are using it, and use a handheld immersion blender to puree the soup right in the pot.  Taste and adjust seasonings if needed.  Serve immediately or cool and refrigerate to reheat when you want it.  Serve hot, with a dollop of yogurt or sour cream and cilantro, if you like.

Chana Masala

Chana Masala
Recipe from Spilling the Beans
Serves 6

Canola or olive oil
1 Onion, chopped
1 Jalapeno or other small chili pepper, seeded and chopped
3-4 Garlic cloves, crushed or chopped
1 Tbsp grated fresh ginger
1 tsp paprika
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garam masala
1/2 tsp salt
1/4 tsp turmeric
3 Tomatoes, chopped
1/4 Cup chopped fresh cilantro (stems too)
1 Cup chicken, vegetable, or beef stock or water
4 Cups cooked chickpeas, or 2-19 oz cans, rinsed and drained
(Finlinson addition:  Yellow squash, diced.  Saute with other veggies)

Steamed rice or couscous, for serving.
Extra cilantro, for serving (optional, leave out the stems)

Drizzle a generous amount of oil into a large, heavy skillet set over medium high heat.  Saute the onion for a few minutes, until soft; add the jalapeno, garlic, and ginger and cook for another few minutes, until everything is soft and fragrant.  Add the paprika, cumin, coriander, garam masala, salt, and turmeric and cook for another minute.  Add the tomatoes and cilantro and cook for about 5 minutes, breaking up the tomatoes with a spoon.  Add a little of the water or stock if the pan is too dry.  When the tomatoes are breaking apart, add the stock and chickpeas, bring to a simmer, turn the heat down low, and cover.  Cook for about 30 minutes, until everything is nice and soft and the sauce has thickened.  Serve immediately over rice, scattered with extra cilantro, or cool and refrigerate for a day or two for a little better flavor (good leftover meal), then reheat.

Tilapia with Cilantro Cream Sauce

Tilapia (or Salmon) with Cilantro Cream Sauce
(or use other white fish)
Serves 4

1 1/2 lbs tilapia fillets
1 Tbsp melted butter
Salt and pepper
1 Tbsp olive oil
2 clove garlic, finely minced
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro
1 cup heavy cream
1 Tbsp lime juice
1/2 Tbsp white winegar
Salt and pepper, to taste

Rice (brown and wild rice are my favorite), cooked
Vegetables (such as green beans, yellow squash, carrots, red pepper), in small cubes and cooked

Heat oil in a small saucepan over medium heat; saute the garlic and onion for 1 to 2 minutes.  Add cream and bring to a simmer.  Simmer for about 3 to 4 minutes to reduce slightly.  Stir in cilantro, lime juice, and salt and pepper to taste.  Simmer for about 1 minutes longer.  Set aside or refrigerate until nearly serving time.

Heat oven to 375.  Line a baking pan with foil; spray with nonstick cooking spray.  Brush fillets lightly with butter; arrange in baking pan.  Sprinkle lightly with salt and pepper.  Bake the fish for 20 to 25 minutes, or until the tilapia is cooked through.

Arrange rice on plate.  Place fish and vegetables on top.  Drizzle with cream sauce.

Stuffed Acorn Squash

Stuffed Acorn Squash
Recipe from Martha Stewart Living
Serves 4

2 acorn squash (1 lb each) halved crosswise, seeded, and bottoms trimmed to lie flat, salt and pepper
3 Tbsp olive oil, divided
1/2 lb cremini or button mushrooms, trimmed and diced small
1 medium yellow onion, diced small
3/4 tsp dried thyme
1 cup long-grain white rice
2 cup grated Parmesan (2 oz)

Preheat oven to 450.  On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tbsp oil, and turn cut sides down.  Cover sheet tightly with foil and roast until tender, about 35 minutes. (Time may be increased if cooking more than 2 squash).

Meanwhile, in a medium straight-sided skillet, heat remaining 2 tbsp oil over medium-high.  Add mushrooms, onion, and thyme; season with salt and pepper.  Saute until mushrooms are golden, 8 minutes.  Add rice and broth and bring to a boil; cover and reduce heat to low.  Cook until liquid is absorbed.  20 minutes.

Remove squash from oven and heat broiler.  Carefully scoop out 2-3 tbsp flesh from each squash half and stir into rice; season with salt and pepper.  Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.  (Or mix in cheese and then sprinkle a little on top for looks.)

Mango Chicken

*picture stolen from weheartfood.com

Mango Chicken

Recipe from champagnemango.com

4-8 Chicken breast (grilled and sliced)

2 Tbsp chopped fresh ginger

1 Tbsp chopped garlic

1 Tbsp cilantro

1 Tbsp soy sauce

1 Cup Thai sweet chili sauce

1 Medium red bell pepper (julienne)

1 Fresh green Thai Chilies, minced (optional for spicy)

1 Ripe mangos, diced

In a medium pan, saute the ginger and the garlic. Add the rest of the ingredients except the mano and simmer for 4 minutes. Finally, add the mango and let simmer for an additional 2 minutes. Serve immediately.

Serve over rice.

Avocado Mango Salsa

*picture stolen from somewhere online

Avocado Mango Salsa

Recipe from allrecipes.com

1 Mango, peeled and diced

1 Red bell pepper, seeded and diced

3/4 Cup chopped red onion

1 Tbsp white sugar

1 Tbsp olive oil

2 Tbsp white wine vinegar

1 Avocado, peeled and diced

1 tsp salt

(I added about 2 tsp lime juice)

Toss together mango, bell pepper, onion, sugar, oil, and lime juice. Gently fold in avocado. Season with salt.

Chicken and Shrimp Carbonara (Olive Garden)

Chicken and Shrimp Carbonara

Recipe from food.com

Chicken and Shrimp

1/2 Cup olive oil

1/2 Cup hot water

1/2 Tbsp italian seasoning

1/2 Tbsp garlic, chopped

1 lbs chicken strips

1/2 lb shrimp (or use 1 1/2 lbs chicken)

Whisk olive oil together with hot water, seasoning and chopped garlic. Add the chicken and shrimp. Cover and refrigerate for at least 30 minutes.

Sauce

1/2 Cup butter

3/4 tsp garlic, chopped

1 1/2 Tbsp flour

1/2 Cup parmesan cheese, grated

2 Cups heavy cream

2 Cups milk

1/8 Cup bacon, cooked and crumbled

1/4 tsp black pepper

Melt butter in a large sauce pan over medium heat. Add garlic and bacon bits. Saute for 5 minutes, stirring frequently. Add flour, parmesan, heavy cream, milk, bacon, pepper and salt.

Use a whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.

Noodles

2 (7 oz) boxes pasta (spaghetti, linguine, etc.)

1/8 tsp salt

Cook noodles until al dente.

Topping

1 1/2 Tbsp romano cheese, grated

1 1/2 Tbsp parmesan cheese, grated

1 Cup mozzarella cheese, shredded

1/4 Cup panko

3/4 tsp garlic, chopped

3/4 tsp butter, melted

1 Tbsp parsley, chopped

3/4 Cup roated red peppers, cut into small strips

1/8 Cup bacon bits

Set roasted red peppers and bacon bits to the side. Combine romano, parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside.

Preheat large skillet. Add chicken and shrimp to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165 for chicken and 155 for shrimp.

Stir chicken and shrimp and sauce together until well blended.

Place hot, precooked pasta on a larger serving platter. Top with chicken and shrimp sauce. Evenly distribute topping over top of chicken and shrimp. Place in broiler until top is golden brown. Serve immediately.