Spinach Stuffed Shells

Ingredients:

Meat Sauce:

1 cup finely chopped onion

2 garlic cloves, chopped

1 tsp olive oil

1 lb lean ground turkey

28 oz. crushed tomatoes

1 tbsp chopped fresh basil

salt and pepper to taste

Shells:

9 oz. jumbo shells

2 cups part skim ricotta cheese

8 oz. reduced fat mozzarella cheese, shredded

1 egg

16 oz. package frozen spinach, thawed and squeezed well

1/4 cup parmesan cheese, grated

Directions: 

1. Boil water and cook shells according to the package directions. (Make sure they are al dente).
2. Saute onions and garlic in oil.
3. Add turkey and then brown until cooked
4. Add tomatoes, salt, pepper and basil, then simmer on low, covered for 15 minutes.
5. While the meat sauce is simmering, preheat oven to 375
6. In a large bowl, mix ricotta, egg, spinach, mozzarella, and parmesan.
7. Cover bottom of large baking dish with a little bit of meat sauce.
8. Fill cooked shells with cheese mixture and place on top of meat sauce. 
9. Cover the shells with remaining meat sauce. 
10. Cover with foil and bake for 40 minutes. 
11. Uncover and bake for 5 more minutes.

This makes a lot ... a lot! If you have extra shells that don't fit into the baking dish, you can freeze them. This makes great leftovers and is great to serve big groups.

Source: www.skinnytaste.com 

Ingredients:

4 to 6 ounce salmon filets

Teriyaki marinade

Directions: 

1. Marinate salmon filets in teriyaki marinade for 8 hours or overnight (even better!)
2. Preheat oven to 400
3. Bake salmon for 18-20 minutes.

This is great served over sauteed spinach and mashed potatoes. (I bought pre-made mashed potatoes from Whole Foods for this dish.) Easiest, healthiest, and most delicious dinner I've made in a long time!

Source: Meredith's kitchen

Beef Enchiladas

Ingredients:

About 1-1 1/2 pounds of lean ground beef

1 chopped onion

Taco seasoning

Four cheese Mexican cheese

Four tortillas

16 oz. red enchilada sauce (Old El Paso or Las Palmas)

Directions: 

1. Preheat oven to 350.
2. Heat skillet over medium heat. 
3. Add chopped onion and saute for about 5 minutes.
4. Add beef and cook until browned.
5. Drain beef and return to skillet over low heat.
6. Add about 2/3 cup of enchilada sauce, taco seasoning and 1/4 cup cheese to the beef mixture and stir. 
7. Spray 9x13 glass dish with cooking spray. 
8. Place enchilada mixture in flour tortillas and place seam-side down. (makes about 8 enchiladas)
9. Cover enchiladas with remaining enchilada sauce and cheese.
10. Bake for 15 minutes or until sauce is slightly bubbling on the sides. 

This makes delicious leftovers!

Source: Old El Paso Recipe, slightly modified

Chicken Parmesan

Ingredients:

2 chicken breast halves

1 egg

Bread crumbs

2 cans tomato sauce

Pre-shredded mozzarella cheese

Directions: 

1. Preheat oven to 350.
2. Pound chicken breast halves until they are 1/4 inch thick.
3. Heat a large skillet over medium heat.
4. Cut chicken breast halves in half, so then you have four.
5. Generously pour bread crumbs onto wax paper.
6. Scramble eggs in a large bowl.
7. Dip chicken bread halves in. 
8. Cover chicken in bread crumbs and place chicken in skillet.
9. Saute chicken on both sides for about 5 minutes. (it's okay if they are completely finished).
10. Cover bottom of a 9x13 glass dish with some of the tomato sauce.
11. Place chicken over sauce and cover chicken with remaining sauce.
12. Bake chicken for 20 minutes. 
13. Cover chicken with cheese and bake for about 3 minutes or until cheese melts.

If you have leftover chicken, it's delicious to reheat and place on a hamburger bun for a chicken parmesan sandwich the next day.

Source: Meredith's Kitchen

Salsa Chicken

Ingredients:

4 chicken breast halves

Taco seasoning

Salsa

Four cheese Mexican cheese

Sour cream (optional)

Directions: 

1. Preheat the oven to 350.
2. Place chicken in 9x13 dish and lightly sprinkle with taco seasoning.
3. Generously cover chicken and dish with salsa.
4. Bake for 20 minutes.
5. Sprinkle Mexican cheese on top of chicken and bake for 5 more minutes.
6. Serve and top with sour cream (optional).

Source: Meredith's Kitchen

Tilapia Fish Tacos

Ingredients:

3-4 tilapia filets

pepper to taste

splash of lemon

orange bell pepper

yellow bell pepper

avocado

corn tortillas

Directions: 

1. Preheat oven to 375
2. Place tilapia in 9x13 dish
3. Sprinkle with pepper and squeeze lemon over filets
4. Bake for 15 minutes or until fish flakes
5. While fish bake, slice peppers and sautee. 
6. Slice avocados
7. Once fish is finished, cut with a fork and place in tortillas
8. Top with bell peppers and avocado

Source: Meredith's Kitchen

Chicken-Orzo Salad with Goat Cheese

Ingredients:

1 1/4 cups uncooked orzo

3 cups chopped grilled chicken breast

1 1/2 cups trimmed arugula

1 cup grape tomatoes, halved

1/2 cup chopped red bell pepper

1/4 cup prechopped red onion

2 tablespoons chopped fresh basil

1 teaspoon chopped fresh oregano

2 tablespoons red wine

1 tablespoon extra virgin olive oil

1/8 teaspoons salt

1/8 teaspoon black pepper

6 tablespoons crumbled goat  cheese

Directions: 

1. Cook pasta according to directions.
2. Combine pasta, chicken and the next six ingredients (through oregano) in a large bowl.
3. Combine red wine, oil, salt, and black pepper in a small bowl, stirring with a whisk.
4. Drizzle mixture over pasta mixture and toss well to coat. 
5. Sprinkle with cheese.

To have it as a side, omit the chicken. 

Source: www.myrecipes.com

Italian Sausage Sub

Welcome to Mike's first entry! The sausage he used is an Italian family secret of his, but we have plenty in our freezer if you want some ... just let us know!

Ingredients:

1 large Italian sausage link

1/2 green bell pepper

1/2 white onion

Dash Salt

Dash Pepper

Dash Paprika

2 teaspoons olive oil

1 french bread roll

Directions: 

1. Thinly slice bell peppers and onions.
2. Heat oil in a small skillet.
3. Add onions and saute until transparent.
4. Add peppers, salt, pepper, and paprika. 
5. Grill sausage over medium heat until desired doneness.
6. Place sausage, peppers, and onions on the sliced french bread and enjoy!

Source: MIke's Kitchen

Chicken Nuggets

Ingredients:

2 boneless skinless chicken breast halves cut into 

nugget-size pieces

1 1/2 cups of bisquik

1/4 cup grated parmesan 

1/2 teaspoon paprika

1 egg

1/2 cup BBQ sauce

Directions: 

1. Heat oven to 425.
2. Place foil on a cookie sheet and spray with cooking spray.
3. Place bisquik, parmesan, and paprika in a large storage bag. Seal and shake to combine.
4. In a small bowl, scramble the egg.
5. Dip the chicken nuggets in the egg to cover.
6. Place nuggets in storage bag and shake to cover completely.
7. Place nuggets on the cookie sheet.
8. Bake at 425 for 15 minutes, flipping them half-way through.
9. Serve with a small side of BBQ sauce as a dipping sauce.

Source: Meredith's Kitchen

Shrimp Scampi

Ingredients:

1 cup uncooked orzo 

2 tablespoons of olive oil

1 1/2 pounds peeled and deveined shrimp

3 garlic cloves (minced)

1/3 cup white wine

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup chopped fresh flat-leaf parsley

1 tablespoon fresh lemon juice

Directions

1. Cook the orzo according to the instructions. Cover and keep warm
2. Heat oil in a large skillet over medium-high heat.
3. Add shrimp and saute for 1 minute
4. Add garlic and saute for 1 minute
5. Stir in wine, salt, and pepper, and bring mixture to a boil.
6. Reduce heat to medium and cook for 30 seconds. 
7. Add parsley and lime juice.
8. Cook 1 minute, then serve over the orzo.

Source: Cooking Light

Chicken Marsala with Sauteed Spinach

Ingredients - Chicken:

2 boneless, skinless chicken breast halves (cut in half and pounded to 1/4-inch thickness)

2 tablespoons extra virgin olive oil

1/2 cup flour

1/2 teaspoon pepper

1/2 teaspoon salt

1/2 cup white wine

1 package of pre-sliced mushrooms

Directions - Chicken: 

1. Add oil to skillet over medium heat.
2. Season chicken breasts with salt and pepper.
3. Cover chicken breasts with flour.
4. Place chicken breasts in heated skillet and cook on each side for 4 minutes.
5. Add white wine and mushrooms and turn to low heat.
6. Simmer for 10-15 minutes.
7. Serve chicken on place mushrooms on top.

Ingredients - Spinach:

1 bag spinach leaves

1 tablespoon extra virgin olive oil

1 teaspoon garlic salt

Directions - Spinach: 

1. Add oil to a large skillet over medium-high heat.
2. Sprinkle skillet with garlic salt.
3. Add spinach to skillet and stir constantly until spinach is wilted. (This is FAST, so do this right before you serve.)

Source: My aunt Julie's kitchen

Chicken and Spicy Black Bean Tacos

Ingredients:

1 15-ounce can black beans

1 10-ounce can tomatoes with green chiles

1 1/2 teaspoons chili powder

1/2 teaspoon ground cumin

2 boneless, skinless chicken breast halves

Soft taco-size tortillas

Directions: 

1. Coat slow cooker with cooking spray.
2. Add beans, tomatoes, chili powder, ground cumin, and olive oil and stir until well-blended.
3. Add chicken and cover with the black bean mixture.
4. Cover and cook on low for 4 hours.
5. Shred chicken with a fork while still in the slow cooker
6. Serve in warm tortillas, crispy taco shells, or over lettuce

Note: Black bean and chicken mixture freezes well and is great for left overs.

Source: Slow Cooker Bible by Crock Pot

Seared Scallops With Lemon Orzo

Ingredients:

Cooking Spray

1/2 cup prechopped onion

1 cup uncooked orzo

1 cup fat-free, low-sodium chicken broth

1/2 dry white wine

1/4 teaspoon dried thyme

2 tablespoons chopped fresh chives

2 teaspoons olive oil

1/4 teaspoon black pepper

Directions: 

1. Heat a medium saucepan over medium-high heat.
2. Coat pan with cooking spray.
3. Add onion to pan and saute for 3 minutes.
4. Stir in pasta, broth, wine, and thyme and bring to a boil.
5. Cover, reduce heat, and simmer for 15 minutes or until liquid is absorbed.
6. Stir in chopped chives and lemon juice. 
7. Remove from heat and cover to keep warm.
8. Heat oil in a large skillet (ideally a cast-iron skillet) over medium heat. 
9. Sprinkle scallops evenly with pepper. 
10. Add scallops to pan and cook for 4 minutes on each side.
11. Serve with pasta mixture

Source: www.myrecipes.com

Spaghetti With Meat Sauce and Mushrooms

Ingredients:

1 lb. lean ground beef

1 can tomato sauce

1 can tomato paste

1 package spaghetti seasoning

1 cup sliced mushrooms (optional)

4 cups cooked spaghetti pasta

Directions: 

1. Brown ground beef over medium heat
2. Drain beef, then return to skillet
3. Add tomato sauce, tomato paste, seasoning package and mushrooms to ground beef and stir
4. Simmer for 10-15 minutes and serve over pasta

The extra meat sauce is great for leftovers on a toasted bun.

Source: my mom's kitchen

Slow Cooker Green Chile Chicken Enchiladas

Ingredients:

2 boneless skinless chicken breast halves

1 large jar green salsa

1 package taco seasoning

1 large can of green chiles 

1 onion chopped

8 flour tortillas

1 can green enchilada sauce

1/2 cup mexican cheese

Directions: 

1. Place salsa, taco seasoning, chiles, and onions in slow cooker and stir
2. Place chicken and thoroughly cover with salsa mixture
3. Cook on low for 4-6 hours
4. Remove chicken from slow cooker and place in mixing bowl
5. Shred chicken with a fork
6. Add 1/4 cup cheese
7. Add a couple of  large spoonfuls of salsa mixture from slow cooker (reserve left over mixture)
8. Spray 9x13 baking dish with cooking spray
9. Place chicken mixture in tortillas and roll up, placing seam-side down
10. Add green enchilada sauce to green salsa mixture in the slow cooker and stir
11. Cover enchiladas with the remaining salsa mixture
12. Cover with the remainder of the cheese
13. Bake enchiladas on 350 for 15 minutes

These make delicious leftovers!

Source: Meredith's Kitchen