Monterey Spaghetti Casserole

Ingredients:

10 oz. cooked thin wheat spaghetti
3 cups reduced fat shredded Monterey Jack Cheese
1/2 cup reduced fat Parmesan cheese
1-1/2 cup low fat sour cream
1 10 oz. pkg. frozen spinach
1/2 tsp. garlic powder
1 large can French fried onion rings
2 eggs - lightly beaten
1/4 cup of 2 percent milk

Directions:

Thaw spinach and drain well. Break spaghetti into 2 inch pieces.
Butter a 9x13 pan. In a large bowl, combine egg, sour cream, milk,
cheeses & garlic powder.
Mix well. Add spinach and mix. Add spaghetti and mix. Finally,
coarsely crush 1/2 the can of Onion Rings and add. Pour into
pan and bake for 30 minutes in a 350 degree oven (covered).
Remove pan to add remaining onion rings. Return to
oven and bake for 5 more minutes (uncovered).
Yield: 4-5 servings.

Onion Strings

Ingredients:

2 medium onions
2 cups of buttermilk
2 cups of flour
teaspoon of salt
teaspoon of pepper
1/4 to 1/2 teaspoon of cayenne pepper
1 to 2 quarts of canola oil


Directions:

Begin by peeling a large onion and slice it very thinly. So thin, that you can see the knife though the onion slice. Separate the onion rings and put them in a shallow dish. Add your 2 cups of buttermilk. (You can use regular milk and add a couple tablespoons of vinegar if you don't have buttermilk.) Make sure all the onions are touching the buttermilk.

Add your flour to a bowl and a teaspoon of salt. Add your black pepper. Add your cayenne pepper. Stir the flour mixture with a fork and set aside.

Add 1 to 2 quarts of oil to a pot. Heat the oil to 375 degrees. (It will take several minutes)

With tongs remove a handful of onions and dip them in the flour until well coated. Tap off the excess and put them in the oil. Untangle them and let them cook until brown and take the first batch out and repeat. (They cook pretty fast)

Cheryl's Nasty Nachos

Ingredients:


1-2 cans of black beans, drained
1 package of taco seasoning
1 bag tortilla chips
1 can cream style corn
2 cups grated cheddar cheese
1 jar of salsa



Directions:

Preheat oven to 400.
(Mix beans with taco seasoning and follow directions on taco seasonings package)
In a greased casserole dish, layer in the order stated:
1/3 package of crushed chips (about 2 handfuls)
½ bean mixture
½ can cream style corn
1 cup cheddar cheese
½ jar of salsa (about 2/3 cup)

Repeat layers. Sprinkle remaining crushed chips over the top. Bake until heated through, about 30 minutes. Cover with foil if the chips start to brown too much.

It's not pretty, but it's good!

Pioneer Woman's Favorite Sandwich

Ingredients:

Rye bread
Butter
Mayo
Red Onion
Whole Green Chilies
Sliced mild cheddar
Sliced Provolone
Dijon Mustard
Tomato


Directions:

First we are going to make the sauce. Mix 1 tablespoon of mayo with 1 tablespoon of Dijon mustard. Mix it together and spread on both pieces of the bread thinly.

Slice a ripe tomato. Thinly slice a red onion. Place two slices of tomatoes on one side of the bread and two slices of cheddar on the other. On top of the tomato place several slices of red onion followed by two pieces of Provolone.

Open your can of chilies. (Or roast your own) Now lay one or two slices on your Provolone. Now put both slices together carefully. :)

Spread a ridiculous amount of butter on both sides. Don't miss a centimeter. Meanwhile heat a skillet over low heat.. When hot, add the sandwich and cook for about 5 minutes on one side and 2-3 minutes on the other or until browned. Slice it in half and enjoy!

Zucchini Cakes

Ingredients:

1 large zucchini
1 tablespoon of minced garlic
1/2 cup to 3/4 cups bread crumbs
1/2 cup of 4 cheese Italian blend (or Parmesan cheese)
2 eggs
Kosher Salt
Black pepper
Olive Oil

Directions:

Wash and cut the ends of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the zucchini in a large clean towel to remove as much of the liquid as possible.

Place shredded zucchini in medium bowl. Add garlic, bread crumbs,cheese (shredded) eggs, salt and pepper. Blend with a fork until combined.

Heat olive oil 1/4 of an inch deep in skillet to medium heat. When oil is hot enough, drop a glob of the zucchini batter in pan and flatten it. After about 2 minutes flip the cakes (should be golden brown) and cook on the other side until done. (2-3 minutes)

Basil Pesto Pizza

Toppings:


* Ball of fresh Mozzarella sliced in thin chunks
* Pesto w/ Basil 7oz.
* 1-2 roma tomatoes sliced thin
* Red onion finely chopped (as much as you like)


Directions:

Use pre-made dough or make your own. Down below I gave my recipe.
Spray pizza pan with Pam. Roll out dough on pan. Spread pesto sauce all over the crust. Add Mozzarella followed by tomatoes and red onion. Bake at 425 degrees for 20 minutes or until browned. The Pam makes the crust crispy and so delicious!


Crust: (This recipe makes 3 crusts. I like to freeze what I don't use)

* 1 (.25 ounce) package active dry yeast
* 1 tablespoon white sugar
* 2 1/2 cups warm water (110 degrees F)
* 2 tablespoons olive oil
* 1 tablespoon salt
* 6 to 6 1/2 cups of whole wheat flour (start with six and add more if needed)


DIRECTIONS:


In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes.

Stir the olive oil and 4 cups of the flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. I like to add flavoring to my crust. Whether it be a flavored oil, pureed garlic or Parmesan cheese. : )

Vegetarian Brown Gravy

INGREDIENTS:

* 1 teaspoon yeast extract spread, e.g. Marmite/Vegemite
* 1 teaspoon onion powder
* 1 teaspoon salt
* 1 1/2 cups hot water
* 4 tablespoons butter
* 1/2 cup cold water
* 2 tablespoons cornstarch
* one vegetable bouillon cube


DIRECTIONS:

1. Melt butter and bouillon in a saucepan over medium heat. Stir in yeast extract spread, onion powder, and salt until smooth. Gradually whisk in 1 1/2 cups water so no lumps form. Bring to a boil. In a small cup, stir together 1/2 cup cold water and cornstarch. Stir the cornstarch mixture into the saucepan, and continue boiling until thickened. Cool slightly before serving.

Egg-in-a-basket

Ingredients:

Wheat Bread
Eggs(cage free)
Salt
Pepper

Directions:

With a biscuit cutter or rim of a glass cut out a whole in the center of the bread. Heat a skillet to medium, put a tablespoon of butter in a pan and let it melt. Add the bread and drop the egg in the center of the whole. Sprinkle your slat and pepper on. Cook for at least 30 seconds before flipping. Let it cook until it browns, but still has a soft yolk. (mediumish)

"Chicken" Sammies

Ingredients:

Box of chicken patties from Morning star
Whole wheat buns
Provolone Cheese
Mayo
Lettuce
Tomato


Directions:

Cook "chicken" according to directions. Toast the buns and place "chicken" inside. Add cheese and toppings. Very easy, delicious and so much less fat than your regular chicken sandwich. Also awesome with avocado!

Crash Hot Potatoes

Ingredients:

New potatoes or other small rounded potatoes (as many as you like)
Olive Oil
Kosher salt
Fresh black pepper
Rosemary (or other desired herbs)


Directions:

Bring a pot of salted water to a boil, add potatoes and cook until for tender. Drizzle olive oil on a cookie sheet. Add as many potatoes as you desire, but leave plenty of space between each potato. With a potato masher, gently press down on each potato until it slightly mashes, rotate the masher 90 degrees and mash again. Brush the top of the potatoes generously with olive oil. Sprinkle with kosher salt, fresh black pepper and herbs of your choice. Bake in a 450 degree oven for 20-25 minutes until brown.

Weekly Menu for Novemeber 16th

"Chicken" sammies on wheat, with red crashed taters and corn on the cobb

Pesto, Mozzarella Basil and Roma Tomato Pizza w/ salad

Pioneer Woman's favorite sammie with zucchini cakes

Black bean burros

Eggs in a basket with "sausage links" and fruit

Stuffed peppers with brown rice

Breakfast Burritos

Ingredients:

Whole wheat tortilla shells
6 cage free eggs
4 sausage patties from Morning star, cut in chunks
3/4 package of potatoes O'Brien
1/2 cup of reduced fat shredded cheddar cheese
2 tablespoons of olive oil

Topping:
Salsa


Directions:

Heat oil in skillet. Add potatoes and cook until browned. Meanwhile brown "sausage" in another pan, or pop in the microwave. Add your eggs to the potatoes once they are browned; cook until eggs are scrambled. Add sausage and cheese and cook until cheese melts. Place in warm tortillas and serve with salsa on top.

Cucumber Salad

INGREDIENTS:

* 3 small cucumbers, thinly sliced
* 3/4 small red onion, thinly sliced
* 1-1/2 large tomato, halved and sliced
* 1/4 cup and 1 teaspoon mayonnaise
* 1 tablespoon and 1-1/2 teaspoons white vinegar
* 1/4 teaspoon salt
* 3/4 teaspoon ground black pepper


Directions:

In a medium bowl, toss together the cucumbers, red onion and tomato. Gently stir in the mayonnaise, vinegar, salt and pepper until coated. Cover and refrigerate for at least 1 hour before serving.

Mexican Corn on the Cob (Elote)

INGREDIENTS

* 4 ears corn, shucked
* 1/4 cup melted butter
* 1/4 cup mayonnaise
* 1/2 cup grated cotija cheese
* 4 wedges lime (optional)


DIRECTIONS

1. Preheat an outdoor grill for medium-high heat.
2. Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

Minestrone Soup

INGREDIENTS:


* 1 tablespoon olive oil
* 2-1/2 potatoes, peeled and cubed
* 2-1/2 carrots, chopped
* 2 stalks celery, chopped
* 1/2 sweet onion, chopped
* 1-1/2 cloves garlic, chopped
* 1/2 (6 ounce) can tomato paste
* 1/2 (15 ounce) can kidney beans, drained and rinsed
* 16 oz of vegetable broth vegetable broth
* 4 cups water
* 1 tablespoon and 1-1/2 teaspoons chopped fresh basil
* 1 tablespoon chopped fresh oregano
* 1-1/2 teaspoons salt
* 1 cup uncooked elbow whole wheat macaroni

1. Heat olive oil in a large pot over medium heat. Stir potatoes, carrots, celery, onion and garlic into pot. Mix in tomato paste, beans, broth and water. Season with basil, oregano and salt. Cook and stir 30 minutes, or until vegetables are tender.
2. Mix macaroni into pot. Continue cooking 10 minutes, or until macaroni is tender.

Egg salad sammies

Ingredients:

8 hard-cooked eggs, diced (cage free, por favor)
3/4 cup mayonnaise
chopped onions
1/2 teaspoon salt
1 teaspoon mustard powder or 1 tablespoon of mustard
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon of paprika
1 teaspoon dill weed
8 slices wheat bread

Optional: Add avocado or diced tomatoes, yum!

Directions:

In a bowl, gently mix the eggs, mayonnaise, onion, salt, mustard powder, garlic powder, pepper, paprika and dill. Cover, and refrigerate till chilled, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.

Pasta Salad

This is da bomb. No joke :) Even kids will eat this up. I always get requests for it when I go to gatherings.

1 package of Wacky Mac veggie spirals
1 bottle of Italian dressing plus extra
3/4 cup of shredded or sliced carrots
3/4 cup of onions (purple onions are my favorite)
3/4 cup of thinly sliced green peppers
3/4 cup of thinly sliced red peppers
and whatever other veggies you may want to add or have on hand

Cook noodles according to the directions on the box. Meanwhile chop all our veggies. Drain noodles and place in large bowl. Add veggies and dressing. Cover and chill in fridge. You can make this in advance, in fact, it's one of those dishes that taste better the longer it marinates. I say extra Italian dressing because after it sits, the noodles absorb the liquid and you will need to add more. How much more, is up to you. We usually add 1/4 of another bottle or so.

Optional: Add cheese that is cubed. My husband has to have cheese in everything. That's what you get where you marry a cheese-head from Wisconsin. : )

Italian Green Beans

Ingredients:

fresh green beans (about 1 pound)
2-3 tablespoons of olive oil
2 cloves of garlic, crushed
3 tablespoons Italian bread crumbs
mozzarella cheese for garnish


Directions:

Steam green beans for 2-3 minutes. Drain water and remove beans from pan. Add oil and garlic and cook for about 1 minute. Return beans to pan and add breadcrumbs. Toss and let cook for 2-3 minutes. When finished sprinkle the cheese on top and serve immediately.


These are soooo good!

Salisbury "Steaks"

Ingredients:

Boca or Morning Star Burgers
Cream of mushroom soup
1/2 cup of milk
2 tablespoons of Worcestershire sauce (This contains anchovies, if you are not OK with this, then skip it)
1/2 onion finely chopped
1 clove or garlic, crushed
1 tablespoon or olive oil
1 tablespoon ketch-up
1 tablespoon of brown mustard
1 tablespoon of A-1 sauce
seasoned salt
adobo
sea salt
black pepper

Directions:

Rub Worcestershire sauce on burgers, along with seasoned salt and adobo spices. When skillet is hot, add your oil to the pan. Followed by chopped onions and garlic. Let that cook for 2 minutes. Add burgers to the pan and brown on both sides. Add cream of mushroom soup, milk, salt, pepper and all the condiments. Let it simmer for 15 minutes or so, to incorporate all the flavors.

Enjoy! :)

Bionic Mashed Potatoes

Finally potatoes that will stay warm at the table. These potatoes hold true to their name. :) Not the healthiest, but worth the release of your pants zipper and button.(hehe) These are good the day of, but even better to make the day before. If you want to make it the day before, just do all the steps, except baking it and do your baking the day you are serving it. It's nice to get one dish out of the way the day before Thanksgiving. It makes the day go so much smoother!

Ingredients:

5 large potatoes
milk (1/2 to one cup, depends on the size of your taters)
butter (1/2 to 3/4 stick of butter)
reduced fat sourcream (1/4 cup)
reduced fat softened cream cheese (1/2 brick)
1 egg (preferably cage free egg):)
sea salt
fresh cracked pepper
paprika

Directions:

1. Peel and boil potatoes, until tender. Drain and put in large mixing bowl.
2. Add the milk, butter, cream cheese and sour cream and blend until smooth.
3. Add your egg, salt and pepper.
4. Put into baking dish. Sprinkle with paprika. Cover with foil and bake until done.

Bake at 350 degrees for about 30-40 minutes until thoroughly heated. Enjoy!

Spaghetti w/ Pesto sauce

Why not make regular spaghetti for the kids and make this for the adults? Even better with a glass of Chardonnay . : ) If your creative enough, you can make meals that are kid-friendly and adult friendly, without making too many pots and pans to wash.


* 3 cups fresh basil leaves
* 1 1/2 cups chopped walnuts or pine nuts
* 4 cloves garlic, peeled
* 1/4 cup grated Parmesan cheese
* 1 cup olive oil
* salt and pepper to taste
* whole wheat thin spaghetti



DIRECTIONS

1. In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.

2. Cook noodles according to directions of the box and drain.

3. Combine spaghetti and pesto together, or add pesto sauce on top of your noodles. Whichever floats your boat.

Reindeer Cookies

These cute little cookies are sure to be a big hit with the kids this year. Don't forget to leave Santa some with a big glass of milk! Easy to make and super fun to eat. Give some as gifts, great for teachers!


Ingredients:

Pre-made sugar cookie or peanut butter cookie dough
Small pretzel rings
M&Ms
1 bell shaped cookie cutter
Flour


Directions:

Preheat oven to 350 degrees F.

Open cookie dough and mix in about a couple tablespoons of flour to make the dough a stiffer consistency. Lightly flour the table, then roll the dough out to 1/4 inch thickness.

Using the bell cookie cutter, cut out 12 bell cookies - this will vary depending on how thick you roll out the cookies. Lay the cookies, all the same way with bell facing you, onto the cookie sheet. Now, turn the cookie sheet around so that the bells are upside down. This is your reindeer face! Place a red M&M in his nose and one pretzel on each side of his head for the ears. (See photo)

Bake for 10 minutes or until very lightly browned around edges. Remove from oven and let cool on the baking sheet for 1-2 minutes. Remove to a cooling rack to finish cooling.