2018-2019 Recipe Book

July Teriyaki Shish Kabobs '18 Ingredients 1 cup sugar 1 cup reduced-sodium soy sauce 1 cup ketchup 2 teaspoons garlic powder 2 teaspoons ground ginger 2 pounds beef top sirloin steak, cut into 1-1/2-inch cubes 2 to 3 small zucchini, cut into 1-inch slices 1/2 pound medium fresh mushrooms 1 large green or sweet red pepper, cut into 1-inch pieces 1 small onion, cut into 1-inch pieces 2 cups cubed fresh pineapple

Directions For marinade, mix first five ingredients. Place beef and half of the marinade in a large resealable plastic bag; seal bag and turn to coat. Cover and reserve remaining marinade. Refrigerate beef and marinade overnight.

On metal or soaked wooden skewers, thread vegetables and, on separate skewers, thread beef with pineapple. Discard remaining marinade in bag.

Grill, covered, over medium heat until vegetables are tender and beef reaches desired doneness, 12-15 minutes, turning occasionally.

In a small saucepan, bring reserved marinade to a boil, stirring occasionally; cook 1 minute. Remove vegetables, pineapple and beef from skewers before serving. Serve with sauce.

Aug '18

Beef Chili Ingredients 1 tbsp. olive oil 1/2 onion, chopped 3 cloves garlic, minced 2 tbsp. tomato paste 1 1/2 lb. ground beef 1 1/2 tbsp. chili powder 1 tsp. ground cumin 1 tsp. ground oregano 1/2 tsp. paprika 1/4 tsp. cayenne pepper (optional) kosher salt Freshly ground black pepper 1 (15-oz) can kidney beans, drained 1 (28-oz) can crushed tomatoes Shredded cheddar, for garnish sour cream, for garnish Green onions, thinly sliced Directions In a large pot over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more then add tomato paste, stirring to combine. Add ground beef and cook until no longer pink. Drain fat and return to heat.

Add chili powder, cumin, oregano, paprika, cayenne, and season with salt and pepper to taste. Pour in kidney beans and crushed tomatoes. Bring chili to a boil then reduce heat and let simmer 20 minutes. Taste for seasoning and season with salt and pepper, if necessary.

Serve with cheddar and sour cream.

Optional: enjoy cornbread for dessert!

Sept Homemade Pizza '18 Ingredients

PIZZA SAUCE 1 tablespoon olive oil ½ cup white onions, finely diced 2 large cloves garlic, minced 14.5 oz can diced tomatoes (drained and pureed) 1 tablespoon Italian seasoning 1 tablespoon parmesan cheese 1 teaspoon brown sugar ½ teaspoon red pepper flakes ½ cup chicken broth PIZZA CRUST 1 cup very warm water 2 teaspoons sugar, divided 1 packet active dry yeast 2½ cups all-purpose flour (sifted) 1 teaspoon salt 2 tablespoons olive oil 1 heaping teaspoon Italian seasoning 1 heaping teaspoon parmesan cheese TOPPINGS Mozzarella cheese green bell pepper, diced black olives turkey pepperoni ***whatever sounds delicious to you!

Directions PIZZA SAUCE Add olive oil into a large skillet over medium heat.

Add onions and saute until tender.

Stir in garlic and cook just until fragrant.

Stir in pureed tomatoes, Italian seasoning, parmesan cheese, brown sugar and red pepper flakes.

Slowly stir in chicken broth.

Bring to a light boil and then reduce heat to barely a simmer.

Cook until liquid is reduced to your liking.

PIZZA CRUST In a small bowl or glass, add 1 teaspoon sugar to very warm water.

Stir in yeast and let sit for 10-15 minutes to allow the yeast to proof.

When yeast is ready add mixture to a large bowl.

Stir in flour, salt, remaining sugar, oil, Italian seasoning and parmesan cheese.

When dough forms, place dough on a lightly floured surface and kneed gently with oiled hands.

Press the dough into a lightly greased 12-inch pizza pan. Be sure to keep your hands oiled with olive oil to soften the dough and make it easier to press out.

Cover dough with plastic wrap and place in a warm location for ~30 minutes.

COOKING/TOPPINGS Preheat oven to 425 F. Assemble your pizza Cook for 12 minutes or until the crust in the center of the pizza is fluffy and fully cooked.

Garnish with fresh basil if desired.

Slice and serve!

oct '18

Chicken Wild Rice Soup Ingredients 2 quarts chicken broth 1/2 pound fresh mushrooms, chopped 1 cup finely chopped celery 1 cup shredded carrots 1/2 cup finely chopped onion 1 teaspoon chicken bouillon granules 1 teaspoon dried parsley flakes 1/4 teaspoon garlic powder 1/4 teaspoon dried thyme 1/4 cup butter, cubed 1/4 cup all-purpose flour 1 can (10-3/4 ounces) condensed cream of mushroom soup 1/2 cup dry white wine or additional chicken broth 3 cups cooked wild rice 2 cups cubed cooked chicken Directions In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.

Add onions and saute until tender.

Stir in garlic and cook just until fragrant.

Stir in pureed tomatoes, Italian seasoning, Parmesan cheese, brown sugar and red pepper flakes.

Slowly stir in chicken broth.

Bring to a light boil and then reduce heat to barely a simmer.

Cook until liquid is reduced to your liking.

Notes You can also use quinoa to complement the rice, for a fun twist!

Double the recipe so you can freeze some now and have an easy meal for later

nov '18

Pepperoni Crockpot Lasagna Ingredients 1 pound ground beef or sausage 1 cup chopped onion garlic salt to taste 1 quart (undrained) canned tomatoes (stewed or whole) 6 ounces tomato paste 2 teaspoons Italian seasonings lasagna noodles (uncooked) 2 eggs 3 cups ricotta or cream cheese 1/2 cup Parmesan, grated 1 tablespoon parsley flakes, dry sliced pepperoni 8 ounces mozzarella, shredded Directions Brown ground beef or sausage and onions. Drain grease.

Add garlic salt, tomatoes, tomato paste, and Italian seasonings. Stir to combine.

Grease 6-quart crock pot. Spoon a small amount of meat mixture into the pot then add (uncooked) lasagna noodles.

Break noodles as needed to cover the bottom of the pot in a single layer.

Combine eggs, ricotta or cream cheese, 2 tablespoons of the Parmesan, and parsley flakes.

Spoon half of the ricotta/cream cheese mixture over the noodles.

Add half of the meat sauce and cover with a layer of pepperoni slices.

Top with shredded mozzarella.

Repeat, ending with sprinkling the rest of the Parmesan on top.

Turn crock pot on High with the lid on for 30 minutes.

Turn pot to Low and cook for another hour.

Take lid off, turn off heat, and let rest 15 minutes before serving.

Dec '18

Chicken Pot Pie Ingredients Crust 1 box refrigerated pie crusts, softened as directed on box Filling 1/3 cup butter or margarine 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 3/4 cups chicken broth (from 32-oz carton) 1/2 cup milk 2 1/2 cups shredded cooked chicken or turkey 2 cups frozen mixed vegetables, thawed Directions Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Jan '19

Roasted pork with squash, kale, & tomatoes Ingredients 2 teaspoons paprika 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt 1/2 teaspoon black pepper 1/2 lime, juiced 1 1/2 pounds pork shoulder (boneless) 1 butternut squash, 1-inch diced 1 bunch kale, stems removed, leaves chopped (or 3-4 cups of chopped kale) 1 cup diced tomatoes Directions Heat oven to 300°F. Mix seasonings in small bowl. Add the lime juice and stir. Place the pork in a Dutch oven or deep roasting pan and coat all side of the pork with the spice mixture. Add 1 cup of water and cover tightly with a lid or aluminum foil. Cook in the oven, turning the pork shoulder in the pan every 45 minutes.

After 2 hours and 15 minutes, add the butternut squash and 1/2 cup of water to the Dutch oven or pan. Cook for 30 more minutes, then add the kale and tomatoes. Place back in the oven for 15 minutes more.

Remove the pan from the oven and leave covered until you are ready to serve. With tongs or a slotted spoon, arrange the vegetables on plates, then break the pork apart into generous chunks and place over the vegetables. Spoon the braising liquid from the pan over the pork.

feb '19

Panera Bread Baked Potato Soup

Ingredients 2 tablespoons olive oil 1 medium sweet onion diced 4 garlic cloves minced 1/2 cup cooked bacon bits or crumbs 4 large Yukon potatoes scrubbed peeled and diced 1 teaspoon dried oregano 1 teaspoon dried parsley 4-6 cups low sodium chicken broth or more 2 tablespoons butter unsalted 2 tablespoons flour 1 cup heavy cream or half and half 4 ounces cream cheese or sour cream room temperature 1/2 teaspoon salt 1/2 teaspoon black pepper Garnish: 2 teaspoons chives 2 tablespoons of real bacon bits Shredded cheddar cheese

Directions 1. Add olive oil to a hot medium pot or dutch oven over medium heat.

2. Add onion and cook for 2-3 minutes, stirring occasionally.

3. Add garlic and cook until fragrant, for about 1 minute, stirring all the time.

4. Add potatoes, bacon bits, dried oregano and dried parsley, stir to combine.

5. Add chicken broth, enough to fully cover the potatoes. Cook on medium heat for about 12 to 15 minutes or until potatoes are tender when pierced with a fork.

6. Once the potatoes have cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the heavy cream. Whisk the flour mixture until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.

7. Add the flour mixture to the potatoes and gently stir to combine.

8. Using a potato masher, mash half of the potatoes or as mush as you want. You can also add the soup to a blender or use an immersion blender.

9. Add the cream cheese or sour cream, and stir until it melted.

10. If the soup is too thick, add more chicken broth.

11. Season with salt and black pepper. Taste and adjust.

12. Garnish with chives, bacon bits and cheddar cheese.

13. Serve and enjoy!

Double the recipe so you can freeze some now and have an easy meal for later

mar '19

Barbecue pulled pork sandwiches Ingredients 6 pounds bone-in pork shoulder 1 cup brown sugar 1 tablespoon cumin 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon salt 1 tablespoon paprika 1 tablespoon chipotle chili powder Directions Place pork in 6 quart slow cooker set to low.

Add sugar and spices to a mixing bowl and stir well to combine. Coat the pork in half of the spice mixture.

Cover and set aside remaining spice mix.

Cover slow cooker and cook on low for 8 hours. Or, bake in the oven at 250 degrees for 10 hours or until meat is easily pulled apart with a fork.

Use two forks to pull the pork apart. Sprinkle remaining spice mixture over the pork, tasting as you go. You may not need the full amount, so be sure to taste the pork as you season it until it's seasoned to your preference.

To serve, pile the pork on sandwich buns, top with barbecue sauce

apr '19

Hamburger & Potato Foil Packets Ingredients 1 lb lean ground beef 1 package dry onion soup mix 4 small potatoes peeled and sliced 2 cups carrots chopped 1 large or 2 small onions, sliced 2 tablespoons olive oil 1 teaspoon garlic powder salt & pepper to taste condensed mushroom soup Directions Preheat oven to 375 degrees F. Combine ground beef and dry soup mix in a bowl. Form into four patties and set aside.

In a large bowl combine all remaining ingredients except mushroom soup. Toss until well mixed.

Spray a 12″x 18″ piece of foil with non-stick spray.

Place 1/4 of the vegetable mixture in the center of the foil. Top with 1 beef patty. Add 2 tablespoons of condensed mushroom soup on top of each patty.

Seal foil packets well. Place beef side up on a large baking sheet and bake 35-45 minutes or until potatoes and carrots are tender.

These foil packs can also be grilled at medium heat for about 45 minutes or until potatoes are tender and ground beef reaches 160 degrees.

may '19

Loaded Baked Potatoes with Bacon and Cheddar Ingredients 4 large russet potatoes 1/4 c. Country Crock Original 1/4 c. sour cream 1/4 c. freshly chopped chives 2 green onions, thinly sliced, white and green parts divided 3/4 c. shredded Cheddar 6 slices crispy bacon, crumbled kosher salt Freshly ground black pepper Directions Preheat oven to 400°. Prick potatoes all over with a fork or sharp knife and wrap tightly in foil. Bake until soft, about 1 hour.

Unwrap potatoes and cut lengthwise slits in the top of each. Carefully scoop out flesh from center of each potato into a medium bowl, then add Country Crock Original, sour cream, chives, green onion whites, half the cheddar, and half the bacon. Season with salt and pepper.

Spoon filling back into each potato, mounding it on top. Sprinkle with remaining cheese and return to oven until melted, about 5 minutes. Top with scallion greens and remaining bacon.

Chicken Baked june Parmesan Ziti '19 Ingredients 12 ounces penne pasta 1 pound boneless skinless chicken breasts, cut into 1/2 inch pieces 1 teaspoon olive oil Salt & pepper 1/4 teaspoon garlic powder 1/4 teaspoon dried basil 2 cups tomato sauce 1/4 cup chopped fresh basil 1/2 cup freshly grated Parmesan cheese 1 1/4 cup shredded mozzarella cheese

Directions Preheat oven to 375 degrees. Bring a large pot of water to a boil. Once boiling, add 2 large pinches of salt, then add the pasta and cook according to the package, about 10-11 minutes, stirring occasionally.

Meanwhile, heat a large skillet with 1 teaspoon of olive oil over medium/high heat. Add the chicken and sprinkle with a pinch of salt and pepper, garlic powder, and dried basil. Cook for about 5 minutes until chicken is cooked through. Turn off heat and set aside.

Once the pasta is done cooking, drain it, then return the hot pasta to the pot. Add the chicken, tomato sauce, chopped fresh basil, and mix together until the pasta is well coated.

Add half of the pasta mixture back to the skillet that you cooked the chicken in, (or you can use a greased 9 x 11 baking dish). Sprinkle with 3/4 cup mozzarella cheese and 1/4 cup Parmesan. Add the rest of the pasta, then top with the remaining mozzarella and Parmesan.

Bake for 20-25 minutes until cheese is melted and bubbly. Garnish with extra fresh basil and serve warm.

july '19

Black Bean Sweet Potato Enchiladas INGREDIENTS Filling 1 ¼ pounds sweet potatoes (2 small-to-medium) 1 can (15 ounces) black beans, rinsed and drained 4 ounces (1 cup) grated Monterey Jack cheese 2 small cans (4 ounces each) diced green chiles 2 cloves garlic, pressed or minced 2 tablespoons lime juice ½ teaspoon ground cumin ½ teaspoon chili powder ¼ teaspoon salt and pepper 2 cups (16 ounces) mild salsa verde 10 tortillas 1 cup grated Monterey Jack cheese INSTRUCTIONS Preheat the oven to 400 degrees F Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on the baking sheet. Bake them until they are tender and cooked through, about 30 to 35 minutes.

Meanwhile, pour enough salsa verde into a 9 by 13-inch baking dish to lightly cover the bottom (about ½ cup). In a medium mixing bowl, combine all of the remaining filling ingredients.

Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon.

Mash up the sweet potato a bit.

Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (I added ¼ teaspoon) and pepper.

Spread about ½ cup filling down the center each tortilla, then wrap both sides over the filling and place it in your baking dish. Repeat for all of the tortillas.

Top with the remaining salsa verde and cheese. Bake for 25 to 35 minutes, until sauce is bubbling and the cheese is lightly golden.