Shrimp & Artichoke Linguine

Ingredients:

• 8 ounces whole wheat linguine
• 1/4 cup extra-virgin olive oil
• 1 (16 ounce) package frozen fully cooked salad shrimp, thawed
• 3 cloves garlic, minced
• 1 cup brown mushrooms
• 1 teaspoon crushed red pepper flakes
• 1 (14 ounce) can quartered artichoke hearts, drained
• 1/4 cup lemon juice
• 1/8 teaspoon salt
• 1/2 cup grated Parmesan cheese

Directions:

Prep Time: 15 min Total Time: 35 min Yield: 4

1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook until tender, about 8 minutes. Drain.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shrimp, garlic and red pepper flakes; cook and stir until garlic is lightly browned and shrimp is hot, about 5 minutes.
3. Mix in the artichoke hearts, lemon juice and salt; cook until heated through.
4. Toss with pasta in a serving dish and top with Parmesan cheese before serving.

Approx. Calories 550 per serving

The Antipasto Anti-Pasta

Ingredients:

• 1 cup asparagus, ends trimmed, cut into 2-inch pieces
• 1 (12 ounce) package bow tie (farfalle) pasta
• 1 lb hot Italian sausage
• 3 cloves garlic, crushed
• ¼ cup green onion, chopped
• 1 (6 ounce) jar marinated artichoke hearts, drained and quartered
• 1 roasted red peppers, sliced
• ½ (3 oz) can black olives, sliced
• 1 cup freshly grated Parmesan cheese
• ½ cup sundried tomato oregano dressing

Directions:
Prep Time: 15 min Total Time: 35 min Yield: 4

1. Bring a large pot of lightly salted water to a boil. Blanch asparagus for 1 minute, then remove with tongs, and rinse with cold water to cool.
2. Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain, reserving 1 cup of the pasta water.
3. Meanwhile, brown the sausage in a large skillet over medium-high heat.
4. When the sausage has nearly cooked through, drain the excess grease, and stir in garlic and onion.
5. Add asparagus, artichokes, olives and roasted peppers, cook for 1 to 2 minutes to warm.
6. Stir in the hot pasta along with Parmesan cheese, and dressing to moisten.

Approx. Calories 750 per serving

Mango Fiesta Shrimp

Ingredients:

• 250 g  of de-veined shrimp, tail removed
• 1 tbsp lemon vodka
• 2 tbsp mango juice
• 1/2 cup red peppers, diced
• 1/2 cup yellow peppers, diced
• 1 cup fresh mushrooms, sliced
• 1 tsp garlic, miced
• 3/4 cup brown rice, dry
• 2 tbsp EVOO
• optional: add a little hot sauce to give it some kick

Directions:
Prep Time: 5 min Total Time: 40 min Yield: 2

1. Cook rice as per package directions, about 20-25 minutes.
2. Chop peppers and set them aside.
3. When rice is at about 15 min., pour oil in skillet and heat over medium-high heat until rippling.
4. Saute garlic for about 1 minute then add peppers and fry for about 2 minutes.
5. Add shrimp, vodka and mango juice and cook for another 5 minutes, or until bubbling, stirring often.
6. Remove shrimp and set aside, then turn heat on low-med. and add cooked rice, stirring thoroughly. Cook until sauce reduced.
7. Add shrimp back in, stir into rice mixture and serve.

Approx. Calories 400 per serving

Lumaconi Pasta

Ingredients:

• 1 500 g shell pasta
• 3 chicken breasts
• 3 tbsp EVOO
• 1 bunch green onions, sliced
• 3 cloves garlic, thinly sliced
• 1 150 g package baby spinach
• 1 cup chicken broth
• 115 g goat cheese, crumbled
• 3/4 cup shredded mozzarella cheese
• 1/4 cup fresh basil leaves, torn
• Salt & pepper to taste

Directions:

Prep Time: 20 min Total Time:40 min Yield: 8

1. Cut chicken into strips and reserve, preheat oven to 375 degrees.
2. Heat 1 tbsp of oil in large skillet over medium-high heat and sauté onion and garlic for 1 min.
3. Add spinach, chicken, chicken broth and bring to boil.
4. Toss cooked pasta with the sauce, half the goat and mozzarella cheeses, and all the basil. Season to taste with salt and pepper.
5. Transfer to an 11x7-inch baking dish, sprinkle with remaining cheeses and bake for 25 min. or until bubbly.
6. Drizzle with remaining oil and let rest for 10 min.

Approx. Calories 450 per serving

Hashbrown Breakfast Pie

Ingredients:

• 2 cups frozen hash brown potatoes, thawed
• 2 cups frozen broccoli florets, steamed
• 1 can mushroom tops, drained
• 1 cup cheese casserole blends
• 4 eggs
• 1/4 cup 1% milk
• 1/2 tsp dried thyme
• 1/2 tsp onion powder
• 1/4 tsp pepper

Directions:

Prep Time: 10 min Total Time: 45 min Yield: 4

1. Preheat oven to 375 degrees.
2. Lightly press harsh brown potatoes into greased 9-inch pie plate to form crust.
3. Sprinkle with ½ cup of the cheese, and top with mushrooms and broccoli.
4. Beat eggs, milk, thyme, onion powder and pepper with whisk until well blended.
5. Pour over crust and toppings, sprinkle with remaining cheese.
6. Bake 35 min. or until center is set and top is golden brown.

Approx. Calories xx per serving

Stuffed Turkey Roast

Ingredients:

• 2 oz goat cheese
• 3 tbsp melted butter
• 1 tbsp fresh rosemary, chopped
• 1 clove garlic, minced
• 123 ml bread crumbs
• 1 2lb turkey roast
• 350 ml vodka
• 1/2 cup cranberry juice
• 1 onion, quartered
• 2 carrots, disked
• 2 sweet potatoes, disked
• 1 bay leaf

 

Directions:

Prep Time: 20 min Total Time: 80 min Yield: 8

1. Preheat oven to 325 degrees.
2. In a bowl, combine cheese, melted butter, rosemary, garlic, and bread crumbs, pepper generously.
3. Place roast in oven-proof casserole dish and slash deeply every inch, without cutting clean.
4. Fill slashes with cheese and crumb mixture.
5. Pour the vodka and juice in to the dish, add vegetables and bay leaf, cover and bake 40 minutes. Uncover and bake another 20 minutes.
6. Carve and serve.

Approx. Calories xx per serving

Beef Stew

Ingredients:

• 1 lb stewing beef
• 2 carrots, diced
• 8 baby red potatoes
• 1 cup mushroom caps
• 1 cup asparagus, chopped
• 1 cup water
• 1 cup broth
• 1 tbsp garlic
• 1 tbsp Mrs. Dash
• salt & pepper to taste

Directions:

Prep Time: 10 min Total Time: 6-8 hours Yield: 4

1. Place all ingredients in crock pot. Add water if liquid doesn't cover most of the ingredients.
2. Cook on lowest crockpot temp. for 6-8 hours.
3. Drain liquid and serve, or thicken liquid with corn-starch and cook for another 30 min. on high for more liquid stew.

 

Approx. Calories xx per serving

Easy Beef Strogonaff

Ingredients:

• 1 lb beef strips
• 1 (10 3/4 ounce) can condensed golden mushroom soup
• 10 ounces sour cream
• 1/2 cup reserved beef broth
• 16 ounces egg noodles
• 1 cup fresh mushrooms, diced

Directions:

Prep Time: 30 min Total Time: 1 hr Yield: 4 dozen

1. Fry beef slowly for about 10 min, until tender. Remove and save. Reserve about 1/2 cup of the broth.
2. Cook egg noodles according to directions.
3. Add broth, soup and sour cream in sauce pan. Heat until just boiling.
4. Add beef and mushrooms into the mixture. Heat through.

Approx. Calories 700 per serving

Spanish Rice with Beef

Ingredients:

• 3/4 lb ground beef
• 1 (10 ounce) package frozen corn
• 1 cup water
• 1 (14 ounce) can stewed tomatoes
• 1/2 teaspoon oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1 1/2 cups Minute Rice

 

Directions:
Prep Time: 5 min Total Time: 30 min Yield: 4

1. Brown meat, breaking the pieces and stirring (about 5 minutes).
2. Add corn, water, tomatoes and seasonings.
3. Bring to a boil and stir in rice.
4. Cover and remove from heat. Let stand 5 minutes.

 

Approx. Calories 410 per serving

Turkey, Bacon Pasta Salad With Lemon Basil Dressing

Ingredients:
Lemon Basil Dressing

• 3/4 cup mayonnaise
• 2 tablespoons basil leaves, fresh, chopped or 1 teaspoon dried basil
• 1 teaspoon lemon, rind of, grated
• 1 teaspoon lemon juice

 

Salad

• 7 ounces pasta shells, small
• 6 slices bacon, cooked crisp, crumbled
• 1 1/2 cups turkey, smoked cut into strips
• 1 1/2 cups lettuce, shredded
• 1 cup cheese, shredded, your favorite kind
• 1 large tomato, chopped

 

Directions:
Prep Time: 5 min Total Time: 2 hrs 30 min Yield: 6

1. Cook pasta as directed on package; Rinse pasta in cold water; drain.
2. Mix together mayonnaise, basil, lemon peel and lemon juice in a large bowl to form dressing.
3. Add pasta, bacon, turkey, lettuce, cheese and tomato to dressing. Mix well.
4. Cover and refrigerate 1-2 hours to blend flavors.

 

Approx. Calories 415 per serving

Meat-Lovers Pizza Salad

Ingredients:

• 3 cups dry spiral pasta
• 1 large tomato, diced
• 3 slices salami (deli shaved), diced
• 3 slices summer sausage (deli shaved), diced
• 3 slices ham (deli shaved), diced
• 2 strips fried bacon, crumbled
• 2 cups pizza mix shredded cheese
• 2/3 cups tomato oregano dressing

Directions:

Prep Time: 15 min Total Time: 25 min Yield: 10 servings

1. Boil pasta until al dente.
2. Bake or fry bacon slices while pasta is boiling.
3. Meanwhile, dice the meat and tomatoes.
4. Once noodles and bacon have cooled, add to large salad bowl with diced meat and tomatoes, toss.
5. Add cheese and dressing and thuroughly mix.

Easy to make for whatever your fav pizza toppings are...BBQ chicken, chicken bacon ranch, hawaiian, deluxe, etc.

Fabulous Fritos Cuban Cooking

Ingredients:

• Pollo Frito (fried chicken)
• 3/4 cups Cuban Garlic Lime Marinade
• 1/2 cups honey
• 2 chicken breasts
• 1 tsp garlic
• 1 tbsp lemon vodka
• 1 tbsp oil

Boniatos Fritos (fried sweet potatoes)

• 1 large sweet potato
• 1 large carrot
• 3 tbsp oil
• salt to taste

Directions:
Prep Time: 4 hrs  Total Time: 4 hrs 30 min   Yield: 2 meals

1. Pour marinade and honey in ziplock with chicken, place in refridgerator for maximum 4 hours (lime juice will tenderize chicken too much). Can also freeze for OAMC.
2. Before chicken is ready, prepare the potatoes and carrots by cutting them julienne style, but a little larger, not quite as large as french fries.
3. Place veggies in frying pan with oil and fry on medium heat (4-5 out of 10 on your element).
4. Once chicken is ready to be cooked, drain all marinade and place in frying pan with oil, sautee with garlic until most of pink colouring is gone.
5. Add vodka to chicken and simmer on low-medium heat (3 on your element), heat until liquid is reduced and chicken is browned all over.
6. Once veggies are mostly cooked through and soft turn heat up to high-medium heat (6 on your element) and cook for about 5 minutes until somewhat crispy on the outside.
7. Serve together.

Approx. 475 calories per meal

pictured here with replacements: baby reds for sweet potatoes, asparagus and mushrooms for carrots, white wine vinegar for vodka.

Salsa Sausage & Potato Bake

Ingredients:

• 1 500 g package of ground mild Italian sausage
• 12 red baby potatoes
• 1/4 cup red peppers, chopped
• 1/4 cup green peppers, chopped
• 1 1/2 cups fresh mushrooms
• 1 small tomato, chopped
• 1/2 cup salsa
• 1 cup mozzarella cheese

Directions:
Prep Time: 10 min  Total Time: 35 min  Yield: 3 Servings
1. Preheat oven to 375 C.
2. Place sausage in frying pan, and keeping in one whole piece, brown over low for about 1 minute, then flip whole piece to brown on other side for about 1 minute, then chop up into chunks the size of mini-meatballs, brown for another 3 minutes or so. Remove from heat.
3. While browning sausage, cut up potatoes into halves, microwave on high for about 3 minutes to pre-cook to reduce baking time.
4. Cut up peppers and tomatoes, add to salsa, then mix in with sausage.
5. In a 9x9 baking dish, place 1/2 of meat mixture on the bottom, place all potatoes on top of meat, then add mushrooms, top with remaining meat sauce and bake in oven for about 20 minutes.
6. Remove dish from oven, sprinkle cheese all over top and return to oven for another 5 minutes.

Approx. 500 Calories per serving

Spicy Peanut Spring Stir-Fry

Ingredients:

• 1/4 cup Catalina dressing
• 2 tablespoons peanut butter
• 2 tablespoons soy sauce (I used light soy sauce)
• 1/4 teaspoon red pepper flakes
• 1 tablespoon oil, divided
• 1 lb boneless skinless chicken breast, cut into strips
• 4 cups assorted fresh vegetables, such as broccoli florets and red pepper strips (I used these)
• 225 g angel hair pasta/rice noodles, cooked
• 2 green onions, sliced
• Optional: Substitute chicken with shrimp

Directions:

Prep Time: 15 min Total Time: 30 min Yield: 4

1. Mix dressing, peanut butter, soy sauce, and red pepper flakes in small bowl; set aside.
2. Heat 2 teaspoons oil in large nonstick skillet; add chicken.
3. Cook on medium-high heat 5 to 8 minutes or until chicken is cooked through.
4. Remove chicken from skillet and place in large serving bowl.
5. Cook and stir broccoli and red pepper in remaining 1 tsp oil on medium-high heat 5 minutes or until crisp-tender.
6. Toss hot pasta, chicken, vegetables and sauce with 2 Tbsp reserved pasta cooking water.

Approx. Calories 450 per serving

Sweet Apple Pork & Potato

Ingredients:

• 1 lb pork loin roast
• ½ cup apple vodka or apple juice
• 1/4 cup onion, chopped or flakes
• 2 tsp garlic, chopped
• 1 tablespoon sea salt
• 2 apples, cored and quartered
• 1 lb sweet potatoes
• 1 cup chicken broth, with basil vodka
• 2 tsps flour
• ¼ cup mustard
• pepper, to taste
• Optional: 4 slices bacon, 2 large carrots

Directions:
Prep Time: ½ day Total Time: 1 day Yield: 2

1. Marinate pork in re-sealable plastic bag with apple vodka/juice, onions, garlic, salt and pepper for 8-24 hrs.
2. Core and quarter apples, slice sweet potatoes, layer on bottom of crock pot. If adding carrots, add in sliced carrots now.
3. Place pork, with marinade on top of apples and sweet potato, then pour chicken stock over roast. If you are adding bacon, place strips over roast now.
4. Cover and cook on low power for for 7 to 10 hours, or until sweet potatoes are tender and pork is cooked.
5. Once cooked, transfer pork out of crock pot, pour out the marinade into a sauce pan, whisk in the flour and the mustard, continue stirring and bring to a simmer for about 5 minutes.
6. Mash the sweet potatoes, adding butter as you would to normal mashed potatoes, then add half of the apples from the crockpot, mixing in with mashed potatoes. Sprinkle with a little brown sugar if not too sweet already.
7. Serve mashed sweet potatoes (and carrots) on the side of the pork.

Approx. Calories 600 per serving

Triple 'P' Salad

Ingredients:
3 cups pasta, dry (6 cooked)
2 cups cooked chicken/turkey, cubed
1/2 cup chopped pickles
1 ½ cups light mayonnaise
3 tablespoons Catalina dressing
2 teaspoons dill weed
1 1/2 cups grated cheese

Directions:
Prep Time: 15 min  Total Time: 15 min  Yield: 6
1. Mix mayo and Catalina dressing first, then add dill.
2. Cook noodles and cube chicken.
3. Add sauce to noodles, mix thoroughly, then add the rest and mix till all is well coated.

Approx. Calories 750 per serving

Spaghetti Supreme

Ingredients:

• 4 boneless skinless chicken breasts or 1 pkg frozen shrimp, thawed, tail removed, deveined
• 2 bunches green onions, chopped 
• 1 cup fresh mushrooms, sliced 
• 1 cup tomatoes, diced 
• 1 cup Italian dressing 
• 1 cup spaghetti 
• 1/2 cup parmesan cheese, freshly grated 
• Salt and pepper to taste
• Optional: add 1 cup broccoli florets

Directions:
Prep Time: 10 min  Total Time: 55 min  Yield: 6
1. In frying pan cook chicken/shrimp while starting to boil spaghetti

2. Once meat is mostly cooked add dressing and mushrooms (and broccoli).

3. Drain spaghetti when done and place on plates, dish out meat onto spaghetti.

4. Sprinkle tomatoes, cheese and spices on each plate.

Approx. Calories 400 per serving

Leader's Pie

Ingredients:

• 3 cups ground beef, cooked
• 2 potatoes, medium
• 1 (12 ounce) can spinach
• 2 cups mushrooms
• 1 (8 ounce) can cheese soup, condensed
• 3 cups spiral shaped pasta, cooked
• 2 cups cheese, shredded
• salt, to taste
• pepper, to taste

Directions:

Prep Time: 25 min  Total Time: 1.25 hrs Yield: 6
1. Cook noodles, and at the same time cook ground beef (1 lb makes about 3 cups). I used Recipe #31008 All Purpose Ground Meat Mix that I made and froze ahead of time.
2. Slice potatoes and layer on the bottom of a 9x9 casserole dish (microwavable) and put in the microwave for about 3 minutes on high to soften up first.
3. Mix cooked noodles, cheese soup and spinach together and pour over potato slices.
4. Layer mushrooms over mixture.
5. Pour ground beef mixture over noodle mixture (if not pre-cooked, season as cooking).
6. Bake at 375 degrees for about 30 minutes, add shredded cheese and bake for another 10 minutes or until cheese is bubbling and turning brown.

Approx. Calories 625 per serving

Something Different Stew

Ingredients:

• 3 cups turkey, cooked
• 2 (8 ounce) cans condensed cream of potato soup
• 1 (8 ounce) can condensed cream of asparagus soup
• 1 cup milk
• 1 (12 ounce) can potatoes
• 1 (12 ounce) jar asparagus
• 1 (12 ounce) jar carrots
• salt, to taste
• pepper, to taste

Directions:
Prep Time: 10 min  Total Time: 2.25 hrs Yield: 6
1. Cube turkey and dice potatoes, asparagus and carrots.
2. Pour all ingredients into crockpot, set on high (2 hours) or low (4-5 hours).
Approx. Calories 275 per serving

Curry Quinoa & Chickpea Stir-Fry

Ingredients:

• 1/2 cup quinoa
• 1 cup water
• 1 teaspoon reduced-sodium chicken broth (optional)
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon minced garlic clove
• 1/2 cup baby spinach leaves
• 3/4 cup garbanzo beans, rinsed and drained
• 1 teaspoon curry
• 1/4 cup walnut pieces
• 1/2 cup mushroom, sliced
• salt, to taste
• pepper, to taste

Directions:
Prep Time: 0 mins Total Time: 20 mins Yield: 3

1. Bring water and quinoa to boil, add broth for extra flavor, then simmer until water is gone, about 10 minutes.
2. Saute garbanzo beans (chickpeas) in EVO and garlic on low in separate frying pan.
3. Once quinoa is cooked, add to frying pan with spinach, curry and salt and pepper, mix all ingredients thoroughly.
4. Heat through on low for about 5 minutes, adding walnut pieces and sliced mushrooms in the last few minutes.

Note: Take out walnuts and add fried potatoes to a pita for a falafel, or stuff in pilsbury dough pocket and fry as a samosa.

Approx. Calories  300  per serving