Garlic Cashew Chicken Casserole

Ingredients

· Nonstick cooking spray

· 1 cup reduced-sodium chicken broth

· 1/4 cup hoisin sauce

· 2 tablespoons grated fresh ginger

· 4 teaspoons cornstarch

· 1/2 teaspoon crushed red pepper

· 1/8 teaspoon ground black pepper

· 1 pound skinless, boneless chicken breast halves, cut into 1-inch strips

· 2 medium onions, cut into thin wedges

· 2 cups sliced bok choy

· 1 cup sliced celery (2 stalks)

· 1 cup sliced carrots (2 medium)

· 3/4 cup chopped red sweet pepper (1 medium)

· 6 cloves garlic, minced

· 2 cups cooked brown or white rice

· 1 cup chow mein noodles, coarsely broken

· 1/2 cup cashews

· 1/4 cup thinly sliced green onions (2)

Directions

1.       Preheat oven to 400 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray. Set aside.

2.       For sauce, in a medium bowl whisk together broth, hoisin sauce, ginger, cornstarch, crushed red pepper, and black pepper; set aside.

3.       Lightly coat an extra-large skillet with cooking spray; heat over medium-high heat. Add chicken to skillet; cook until lightly browned. Remove from skillet. Add onion wedges, bok choy, celery, carrots, and sweet pepper to the skillet. Cook for 3 to 4 minutes or until vegetables start to soften. Add garlic; cook for 30 seconds more. Stir in the sauce. Cook and stir about 3 minutes or until sauce is thickened and bubbly. Stir in cooked rice and browned chicken.

4.       Spoon chicken-rice mixture into the prepared baking dish. Cover and bake about 20 minutes or until casserole is bubbly and chicken is no longer pink (165 degrees F). Sprinkle chow mein noodles and cashews over. Bake, uncovered, for 4 to 5 minutes more or until noodles and cashews are golden brown. Sprinkle with green onions.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 340 cal., 10 g total fat (2 g sat. fat), 49 mg chol., 480 mg sodium, 40 g carb. (4 g fiber, 8 g sugars), 23 g pro.

Chorizo and Cornbread Stuffing

1/2 lb. chorizo (or linguica)
2 celery ribs, chopped
2 garlic cloves, chopped
1 small red bell pepper, cored, seeded and chopped
6 corn muffins, crumbled
1 t. smoked paprika
2 T. chopped fresh thyme, from 4 - 5 sprigs
chicken or beef broth

1. Heat a medium nonstick skillet over medium-high heat.  Add 1 T. olive oil.  When oil smokes, add chorizo and brown for 2 minutes.
2. Add the celery, onion, garlic and bell peppers; season with salt & pepper.  Cook for 5 minutes or until vegetables are tender.
3. Crumble the cornbread into the skillet and combine with the vegetables.  Dampen the stuffing with chicken or beef broth and season with the paprika and thyme.
4. Transfer to a baking dish and bake at 350 for approx. 30 minutes*

*all the ingredients are cooked, so it really just needs to be reheated.

Shrimp Pasta Primavera

Ingredients:

1 (12 ounce) package penne pasta 1 lb. shrimp 1 yellow squash, chopped 1 zucchini, chopped 1 carrot, julienned 1/2 red bell pepper, julienned 1/2 pint grape tomatoes 1 cup fresh green beans, trimmed and cut into 1 inch pieces 5 spears asparagus, trimmed and cut into 1 inch pieces 1/4 cup olive oil, divided 1/4 teaspoon salt

1/4 teaspoon coarsely ground black pepper 1/2 tablespoon lemon juice 1 tablespoon Italian seasoning 1 tablespoon butter 1/4 large yellow onion, thinly sliced 2 cloves garlic, thinly sliced 2 teaspoons lemon zest 1/3 cup chopped fresh basil leaves 1/3 cup chopped fresh parsley 3 tablespoons balsamic vinegar 1/2 cup grated Romano cheese

Directions:

1.	Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2.	Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 10 to 12 minutes or until al dente; drain.
3.	In a bowl, toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the baking sheet, and roast 15 minutes in the preheated oven, until tender.
4.	Heat remaining olive oil and butter in a large skillet. Stir in the onion and garlic, and cook until tender. Add shrimp and sauté. Mix in cooked pasta, lemon zest, basil, parsley, and balsamic vinegar. Gently toss and cook until heated through. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese to serve.

Roast Chicken Chimichangas

Ingredients 

2 1/2 cups shredded rotisserie chicken  
1 cup (4 ounces) shredded Monterey Jack cheese (or any Mexican blend cheese)
1/4 cup chopped green onions
1 teaspoon dried oregano
1 teaspoon ground cumin
1 garlic clove, minced
1 (4.5-ounce) can chopped green chiles, drained
1 (16-ounce) can fat-free refried beans
6 (8-inch) flour tortillas
Cooking spray
1/2 cup salsa (the fresh kind from the deli is the best!)

Preparation:

Preheat oven to 500°.
Combine first 7 ingredients in a large bowl; toss well.
Spread 1/4 cup beans down center of each tortilla. Top each tortilla with 2/3 cup chicken mixture; roll up. Place rolls, seam sides down, on a large baking sheet coated with cooking spray. Coat tops of chimichangas with cooking spray. Bake at 500° for 7 minutes. Serve with salsa.

Swedish Girl's Gazpacho

When describing Gazpacho to someone who has never tried it, the sound of "cold, pureed vegetable soup" does not sound appetizing, I'll admit!  However, if you're a vegetable lover, especially when tomatoes, cukes & peppers are at their peak, you are going to LOVE gazpacho.  What I love is: a) you can mess around with what veggies you add and b) a one cup serving is 49 calories.  Therefore, you're not going to get fat eating gazpacho, people!  I have estimated the quantities in this recipe.  Feel free to omit the zucchini and add more pepper or more cukes or tomatoes.  It's a healthy, refreshing, tasty meal for the end of summer.  Enjoy!

Ingredients

• 4 tomatoes, chopped (can be a variety - Roma, beefsteak, plum, cherry... whatever you have on hand.  It should be equivalent to about 2 beefsteak tomatoes... more or less!)
• 1 cucumber, quartered
• 1 yellow pepper, seeds removed and quartered
• 1 red bell pepper, seeds removed and quartered
• 1 small zucchini, cut into chunks
• 1 - 2 jalepeño or red chili peppers, seeds removed (optional)
• 1 small red onion, chopped OR 3 – 4 green onions
• 1 clove garlic, minced
• 1 1/2 - 2 cups tomato juice (or V8).  If you want the gazpacho to be on the chunky side, wait to add this until the end to get the consistency you want.
• 2 T. olive oil
• 1 teaspoon dried oregano (or 1 T. fresh)
• 1 teaspoon dried basil (1 T. fresh)
• Handful fresh cilantro
• 1/2 teaspoon celery salt
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons Worcestershire sauce (or more to taste)
• 3 teaspoons red wine vinegar

Directions

1.    Puree tomatoes, cucumber, peppers, zucchini, onion, jalepeño and garlic in a blender or food processor, about 30 seconds, or to desired consistency. Add tomato juice, olive oil, cilantro, oregano, basil, celery salt, salt, black pepper, Worcestershire sauce, and red wine vinegar. Pulse a few times to mix. Pour into a bowl and chill at least 1 hour.

2.  Before serving, adjust the seasonings by adding more salt, seasoned salt, pepper (or Tabasco if you like it hot!).

3.    Serve with chopped avocado and a dollop of sour cream.

NOTE:  I've made gazpacho before by adding a slice or two of bread before running it through the food processor.  It thickens it up a bit and makes it more filling.  The best thing about Gazpacho is you can really play around with the ingredients to make it your own.

Spinach Burgers

When my brother-in-law, Evan, was a boy, he wanted nothing to do with vegetables.  So, my mother-in-law invented this recipe to "hide" the spinach.  The result is a family favorite - a really juicy, delicious burger.  I'm happy to report that Evan now loves his vegetables and we don't have to hide them anymore.

1 box frozen, chopped spinach

1 small onion, chopped

1 – 2 T. oil

Sauté spinach and onion in oil until onion is transparent and water is absorbed.  Cool.

1 ½ lbs. ground chuck

1 egg

1 ½ t. oregano

1 t. salt

½ t. pepper

Combine meat, egg, spices and spinach mixture.  Form into 6 patties and grill until desired doneness.

Serve on Kaiser Rolls.

Pasta Rustica

This is a Williams-Sonoma recipe that a friend made me after one of my kids was born.  It's a really yummy/naughty pasta recipe!

2 T. olive oil

1 yellow onion, chopped

2 garlic cloves, minced

¾ lb. chicken or pork sausage, casings removed

1 t. dried basil

1 t. dried oregano

¼ t. hot red pepper flakes

1 can (28 oz.) tomatoes in puree

Salt, to taste

1 lb. penne pasta

1 ¼ c. ricotta cheese

½ c. grated Parmigiano-Reggiano cheese

In a large Dutch oven over medium heat, warm oil.  Add onion and cook until golden, about 5 min. Add garlic and cook, stirring, for 1 min.  Add sausage and cook, breaking it up into bite size pieces, until no longer pink, about 6 min.  Stir in basil, oregano and red pepper flakes.  Add tomatoes with puree and bring to a boil.  Reduce heat to medium-low and simmer, stirring occasionally, until thickened, 10 – 12 min.  Taste and adjust seasonings.  Preheat oven to 350 degrees. Lightly oil a baking dish.  Bring a large pot three-fourths full of water to a boil over high heat.  Salt the water, add pasta, stir well and cook until barely al dente (tender but firm to the bite), 10 – 12 min.  Drain well.  In a large bowl, toss pasta with sauce, ricotta and mozzarella.  Spread in prepared baking dish and sprinkle with Parmigiano-Reggiano.  Bake until cheeses are melted and tips of pasta are crusty, about 30 min.  Let stand 5 min. before serving.  Serve hot.  Serves 6 – 8.