Hearty Beef Stew (#21)

When the weather starts turning cold, I start craving soup. Nothing warms my soul and makes me fall in love with Autumn more than a good, hearty soup. I already have a recipe for beef stew that I love, but I wanted to give this recipe a go since it had a tomato base to it. My husband said it was hands down the best stew he has ever had and couldn't stop eating it! So here's the recipe:

Hearty Beef Stew {Slow Cooker} via Mel's Kitchen Cafe (go to her site for her tips on this recipe)

INGREDIENTS:
5 pounds boneless chuck roast, cut into 1 1/2-inch pieces
Salt and pepper
2 tablespoons canola oil
2 medium yellow onions, finely chopped
1 (6-ounce) can tomato paste
2 cups low-sodium chicken broth or beef broth
3 tablespoons soy sauce
2 bay leaves
1 pound carrots, peeled, and cut into 1-inch pieces
1 pound red potatoes, washed and cut into 1-inch pieces
1 teaspoon dried thyme
2 tablespoons Minute tapioca
2 cups frozen peas

DIRECTIONS:
After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is rippling and hot. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through – just get some great brown color all around. Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.

Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 teaspoon thyme and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.

In a large bowl, toss the carrots, potatoes, 1 tablespoon oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (use two sheets of regular foil on top of each other if you don’t have heavy-duty). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker. Stir the tapioca into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.

When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that may escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.

Chicken and Broccoli Noodle Casserole (#20)

Have you ever been cooking something and then sample your creation before it's done? I think most cooks do. But, have you ever kept sampling and then had to make yourself stop because if you didn't, there wouldn't be any dinner? That's what happened with me while I was making this dish. I couldn't stop licking the bowl after I poured out the sauce. Maybe it was pregnancy hormones, or maybe it was just that good. Seriously, you need to make this!

Chicken and Broccoli Noodle Casserole
Skinnytaste.com
Servings: 6 • Serving Size: 1/6th • Old Points: 6 pts • Points+: 8 pts
Calories: 313 • Fat: 9.9 g • Protein: 27.2 g • Carb: 31.2 g • Fiber: 4.4 g • Sugar: 2.6 g
Sodium: 256.7 mg (without salt)

Ingredients:

6 oz Ronzoni Smart taste noodles (or no-yolk)
2 tsp oil
4 cloves garlic, sliced thin (I always used chopped garlic)
12 oz fresh broccoli florets, chopped (I used frozen broccoli, cooked)
1 tbsp butter
1 medium shallot, minced
3 tbsp all purpose flour
1-3/4 cups fat free chicken broth
1 cup 1% milk
12 oz cooked shredded chicken breast (I used canned chicken)
4 oz shredded reduced fat sharp cheddar
cooking spray
3 tbsp shredded parmesan cheese
2 tbsp seasoned breadcrumbs (I used panko bread crumbs cuz that's what I had)

Directions:

Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

Heat oil in a large skillet. Add garlic and cook on medium heat until golden, about 1 minute. Add the broccoli and a little salt, sauté and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside.

Preheat the oven to 375°. Lightly spray a 9 x 12 casserole dish with cooking spray.

In a large pot, heat butter over medium-low heat, when melted add the shallot andcook until soft, 2-3 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat.

Slowly whisk in the chicken broth until well combined over medium heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes). Remove from heat and add reduced fat sharp cheddar and 1 tablespoon of the parmesan cheese; mix well until the cheese melts.

Add the shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated.

Pour into a casserole dish and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray on top and bake for about 20 - 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (careful not to burn).

Delicious Greek Pastitsio Casserole (#13)

I have no idea what Pastitsio is, but I took a leap of faith and tried this recipe from Mel's Kitchen Cafe. So glad I did because my whole family loved it! Keep up the good work Mel!

Delicious Green Pastitsio Casserole

INGREDIENTS:
12 ounces penne pasta
1 pound ground turkey or ground sirloin
1 1/2 cups chopped yellow onion (from about 1 large onion)
5 garlic cloves, finely minced
3/4 teaspoon salt
2 tablespoons all-purpose flour
8 ounces light cream cheese
2 cups milk, 1% of skim work great
1/8 teaspoon nutmeg
1 (14.5-ounce) can diced tomatoes, drained
1 cup shredded part-skim mozzarella cheese
2 tablespoons chopped fresh flat-leaf parsley

DIRECTIONS:
Coat a 9X13-inch baking dish with cooking spray and set aside. Preheat the broiler.
In a large pot of lightly salted, boiling water, cook the penne pasta according to package directions.
While the pasta is cooking, heat a large 12-inch skillet over medium heat. Add beef or turkey to the pan with the diced onions and 1 teaspoon salt and 1 teaspoon pepper. Cook, stirring to break up the meat into small pieces, until the meat is cooked through. Drain excess grease from the meat. Add the garlic and cook until fragrant, another minute or so. Sprinkle the flour over the meat mixture, stirring to combine, and cook for 1-2 minutes over medium heat. Add the cream cheese in pieces, scattering it over the meat. Let it melt into the meat and stir to combine. Whisk or stir in the milk, nutmeg and tomatoes. Stir to combine well and bring the mixture to a simmer. Cook 5-6 minutes until the mixture is slightly thickened and is thoroughly heated through.
Stir in the pasta and spoon the pasta mixture into the prepared pan. Sprinkle the mozzarella cheese evenly over the pasta and broil for about 3-5 minutes (watching carefully so it doesn’t burn!). Remove from the oven and sprinkle with parsley. Let it stand fora bout 5 minutes before serving.

Penne with Sausage, Red Potatoes, and Green Beans #10

I LOVE THE FOOD NANNY! She's a super sweet lady (I've met her) that compiled her favorite recipes for families to gather round the table at dinner time. They're usually just good comfort food. When I saw this recipe for Penne with Sausage, Red Potatoes, and Green Beans, in LDS Living magazine, I knew I wanted to try it! I was not disappointed. It was filling, but light because of the green beans and potatoes. Hope you enjoy it!

Penne with Sausage, Red Potatoes, and Green Beans
4 servings

8 ounces uncooked penne pasta
4 small red potatoes, quartered
8 ounces low-fat spicy bulk Italian sausage
1/4 cup minced yellow onion
2 small garlic cloves, minced
1 cup chicken broth
1 tablespoon olive oil
1 tablespoon butter
1 pound fresh green beans, trimmed and cut in half (see Note)
1 tablespoon coarsely chopped fresh parsley
Salt and ground black pepper
1/2 cup grated Romano, Asiago, or Parmesan cheese, plus additional

1. Cook the pasta according to package directions.  Drain.

2. Steam the potatoes or cook them in boiling salted water until tender.  At the same time, steam the beans or cook in the microwave until tender, 6 to 12 minutes.

3. Meanwhile, brown the sausage in a Dutch oven or large pot over medium heat.  Add the onion and garlic; cook and stir until the onion is soft and the sausage is completely cooked.  Pour in the broth and simmer for 3 minutes.  Stir in the olive oil and butter until the butter melts.  Add the green beans, potatoes, and pasta.  Mix well with a large spoon.  Add the parsley and salt and pepper to taste.

4. Decrease the heat to low and sprinkle 1/2 cup of the cheese over the mixture.  Cover the pan and cook a few more minutes until the cheese is melted.

5. Serve immediately in the same pot or spoon the mixture into a large, shallow serving bowl or deep platter. Pass the extra cheese.

Note: As a speedy alternative to preparing fresh beans, heat 1 (14.5-ounce) can of cut green beans drained, in the microwave and add them with the potatoes and pasta.

Beef, Cheddar, and Potato Pie #9

I love camping, and every time I go camping, I try my hardest to incorporate hobo dinners into our food rotation. There is just something satisfying about the combination of ground beef, carrots, and potatoes. I admit that I have made hobo dinners in the oven, but it just not the same.

I came across this recipe for Beef, Cheddar and Potato Pie in a Rachael Ray magazine and it caught my eye. Same basic idea, but the phyllo dough crust and large amount of cheese kick it up a notch. I increased the amount of vegetables called for and baked mine in a 9 X 13 glass pan for the same amount of time. It was gobbled all up!

Beef, Cheddar, and Potato Pie

Ingredients

• 2 pounds ground beef
• 2 carrots, cut into 1/4-inch cubes
• 1 large onion, cut into 1/4-inch cubes
• 2 stalks celery, cut into 1/4-inch cubes
• 1 large clove garlic, finely chopped
• 1 large baking potato, peeled and cut into 1/4-inch cubes
• 1/2 cup dark beer (I used beef broth)
• 8 ounces sharp cheddar cheese, shredded
• Salt and pepper
• 2 sheet  frozen puff pastry, thawed but cold
• 1 large egg yolk, beaten with 1 tablespoon water

Directions

1. Preheat the oven to 375 degrees . In a skillet, combine the beef, carrots, onion, celery, garlic and potato and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes. Lower the heat to medium, add the beer and cook for 10 minutes. Add the cheese, 2 teaspoons salt and 1/2 teaspoon pepper. Let cool.
2. On a floured surface, roll 1 puff pastry sheet into a 12-inch round. Place in a 10-inch skillet or deep pie dish. Roll the remaining puff pastry sheet into an 11-inch round. Using a slotted spoon, transfer the meat mixture to the skillet. Lightly brush the edge of the crust with some of the egg wash, then place the second sheet on top. Press the edges to seal, then trim to a 1/2-inch edge.
3. Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an "X" into the pastry. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes

Teriyaki Turkey Lettuce Wraps #8

This delightful, easy, and fast meal only takes 5 ingredients! *OK, it takes 7 but you probably have water and olive oil on hand, so they don't count. I'm a huge fan of lettuce wraps from P.F. Changs but the ones I tried before, take up a lot of time. This one is seriously done in 15 minutes. It was delectable and delightful.

Teriyaki Turkey Lettuce Wraps (from Rachael Ray)

Ingredients:
1 pound ground turkey
1 10 ounce bag shredded carrots
4 - 5 scallions, thinly sliced
1/4 cup to 1/3 cup store-bought teriyaki sauce (get a thicker one, not one the consistency of soy sauce)
1 head iceberg lettuce, leaves separated

Directions:
In a large skillet, heat 1 tablespoon extra-virgin olive oil over high heat. Add the turkey and cook, breaking up the meat with a spoon, until browned, about 4 minutes. Stir in the carrots, scallions and 1/4 cup water; lower the heat to medium-low. Cover loosely with foil and cook until the water is absorbed and the veggies are soft, about 4 minutes. Stir in the teriyaki sauce to taste and cook until heated through, about 4 minutes. Divide the mixture among the lettuce leaves, about 1/4 cup for each; roll up and serve immediately.

Crab Quiche (#5)

At my house, you have two choices for breakfast. Cereal or............. Cereal. There are several reasons for this, but the two most important are 1. That's what I grew up on and 2. I am NOT a morning person.
I am trying to change. I have realized that cereal does not keep my belly full until lunch. I need more substance. This recipe has been in my recipe box on allrecipes.com for some time and boy was my husband glad it came into our food rotation. We *almost* ate the whole thing by ourselves. We showed some restraint and saved some for lunch the next day. I still like my brunch quiche a little better because it has mushrooms but this is fabulous too. I actually served this one for dinner so that's why I'm putting it on the list.

I think most people are intimated by quiches but this was so simple- mix and bake. I baked mine for the full 45 minutes until it was browned and a knife came out clean. You should try it!

Crab Quiche I

INGREDIENTS:
1/2 cup mayonnaise
2 tablespoons all-purpose flour
2 eggs, beaten (I used 3 medium)
1/2 cup milk
1 cup crab meat (I used imitation crab)
1 cup diced Swiss cheese
1/2 cup chopped green onions
1 (9 inch) unbaked pie crust

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese, and onion. Spread into pie shell.
3. Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.

Loaded Baked Potato Soup (#4)

With the weather taking a turn for the worst *sigh* I thought it was time to bust out this soup recipe I found from Real Mom Kitchen.

Mmmmm..... thick and creamy with cheesy goodness. Not to meantion the crisp bacon and perfect touch of green onion! Such a beautiful combination of potato soup and a loaded baked potato. This comfort soup does its job nicely. Now I want to bunker down for the winter while eating a delicious bowl of this soup!

Loaded Baked Potato Soup

4 lg. baking potatoes (I had 8 small to medium leftover baked potatoes that I used)

2/3 C butter

2/3 C flour

1 tsp salt

1/4 tsp pepper

6 C milk (I used whole)

1 C sour cream

4 thinly sliced green onions

10 bacon strips, cooked and crumbled

1 C shredded cheddar cheese

1. Scrub potatoes, pat dry & cover with foil. Bake for 75 minutes at 350 or until tender; cool completely.(Or use leftover potatoes from another meal)
2. Peel and cube potatoes.
3. In a large pot melt the butter, stir in flour, salt and pepper until smooth. Use a whisk to make sure any lumps from the flour are smoothed out.
4. Gradually add milk a 2 cups at a time. Bring to a boil; cook and stir for a couple minutes or until thickened.
5. Reduce heat to medium-low. Add cubed potatoes. Heat until warm. Mix in sour cream.
6. Garnish with bacon, cheese, and green onions. Yield 8 servings.

Toasted Orzo with Peas and Parmesan (#1)

First recipes that makes the list is Toasted Orzo with Peas and Parmesan. This recipe comes from Mel's Kitchen Cafe. She has a ton of great recipes on her site and this one will not be the last one I promise. I made this as a vegetarian main course and it was so creamy and yummy!

Toasted Orzo with Peas and Parmesan
Serves 4-6 (as a side dish)

*Be careful when adding the broth to the pan, because it will create a lot of steam.
2 tablespoons butter
1 small onion, minced
3/4 teaspoon salt
2 medium garlic cloves, minced
1 ¼ cups orzo
2 1/2 cups low-sodium chicken broth
1 cup frozen peas, thawed
1 ounce Parmesan cheese, grated (about 1 cup)
2 tablespoons fresh minced parsley leaves
Ground black pepper
1 lemon, cut into wedges, for serving (optional)


Directions:
Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and ¾ teaspoon salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the orzo and cook, stirring often, until most of the grains are golden, about 5 minutes. Carefully stir in the broth and bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally until all of the liquid has been absorbed and the orzo is tender, 10 to 12 minutes. (Be careful not to cook at too high of heat at this point because the liquid will evaporate instead of cook the orzo and you’ll be left with undercooked pasta.)
Off the heat, stir in the peas, Parmesan, and parsley and let sit until the peas are warmed through, about 2 minutes. Season with salt and pepper to taste and serve with the lemon wedges.
Recipe Source: adapted from Cook’s Illustrated Best Skillet Recipes