Thai Red Curry

Serves: 4
Time: 30 min

Ingredients:
1 TBSP vegetable or olive oil
1 TBSP red curry paste
1 can coconut milk (about 14 oz)

cup chicken broth

1 TBSP brown sugar
1 TBSP fish sauce
1 lb chicken, beef, pork, or tofu (cut into bite sized pieces)
3 cups assorted cut-up vegetables (bell peppers, onions, carrots, zucchini,
mushrooms, etc)
Cooked rice or quinoa
Directions:
Heat oil in a large skillet on medium heat. Add curry paste; stir fry 1 to 1
minutes or until fragrant. Add coconut milk and chicken stock; bring to simmer on
medium-high heat. Stir in brown sugar and fish sauce until well blended.
Stir in meat and vegetables; simmer 5 to 7 minutes or until meat is cooked through
and vegetables are tender-crisp. Remove from heat.
Serve over cooked rice or quinoa.

Tips:
Make sure you have your rice ready once the curry is done.
Leftovers are delicious, so even if you are making it just for one- you can enjoy the
leftovers later!
Coconut milk, curry paste, and fish sauce can typically be found in the international
section of a regular grocery store.

Buffalo Chicken Quinoa

Serves: 2
Time: 30 min
Ingredients:
1 cup quinoa
2 cups water

lb boneless skinless chicken breast, cut into

bite size pieces
1 cup broccoli florets

cup shredded carrots

cup shredded cabbage
1 TBSP olive or vegetable oil
About 1 cup buffalo sauce
Optional: blue cheese and green onions for garnish
Directions:
In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn
heat to low. Cook until all the water is absorbed, about 20 minutes. Remove from
the heat and fluff the quinoa with a fork.
While the quinoa is cooking, heat a medium size skillet over medium heat. Add the
olive oil and saut the broccoli for about 5 minutes. You want it to just start to
soften, but still be crisp. Remove from the pan and set aside. Add the chicken to
the same pan and cook the chicken for about 5 minutes or until cooked through.
Add cup of the buffalo sauce and cook until the chicken absorbs the sauce.
When the quinoa is ready, add the chicken, broccoli, carrots, cabbage and as much
of the buffalo sauce as desired. Toss. Garnish with blue cheese and green onions (if
using).
Tips:
If you have a very fine mesh strainer, rinse the raw quinoa before cooking it. This is
supposed to remove any bitter outside left over from when it grew. I think you will
be fine skipping this if you dont have a strainer.

This is also delicious with tofu substituted for the chicken. If you do this, just saut
up the tofu on medium-high heat until it has browned. I think you can also leave out
the cabbage if that is a weird ingredient you dont often buy.

Stir Fry
Serves: however many you want!
Time: 20 minutes

Ingredients:
Chicken, pork, beef, or tofu
Assorted vegetables (bell peppers, zucchini, broccoli, sugar snap peas, mushrooms,
carrots, onions, etc)
Olive oil
Stir fry sauce
Cooked rice, quinoa, or noodles

Directions:
Cut up your veggies and meat. Heat oil in a skillet over medium heat. Saut the
meat in the skillet about 5-6 minutes or until it is all the way cooked through.
Remove and set aside. Add more oil to the skillet and saut the veggies until they
are tender crisp. Just before you are done, add the meat back to the skillet and add
the stir fry sauce. Cook for about one minute, and then serve over rice, quinoa, or
noodles.

Tips:
This meal is really easy to make whatever size you want. If just for yourself, just use
one chicken breast and a cup or two of cut up veggies.
Make sure you wait to add the stir fry sauce until right at the end to prevent the
sugar in the sauce from over-cooking. Its fun to try different bottles of sauce
already premade for you! You can find all different flavors at the grocery storesweet and sour, Szechwan, teriyaki, Kung Pao, etc.

White Chicken Chili

Serves: 2
Time: 20 min

Ingredients:
1 TBSP olive or vegetable oil
1 large chicken breast
1 package of McCormick White Chicken Chili Seasoning Mix
1 cup water
1 can white beans, undrained (pinto beans or great northern beans- 15-16 ounces)
Optional toppings: shredded cheese, avocado, cilantro, or sour cream

Directions:
Heat oil in medium sized pan on medium-high heat. Add chicken; cook and stir 3 to
5 minutes or until no longer pink.
Stir in seasoning mix, water, and beans. Bring to a boil. Reduce heat to low; cover
and simmer 10 minutes or until chicken is cooked through. Serve with desired
toppings.

Cajun Chicken Pasta

Serves: 4
Time: 30 min

Ingredients:
8 ounces uncooked linguine
1 lb chicken breast, cut into bite sized pieces
1-2 tsp Cajun seasoning (or to taste)
Garlic powder and salt
1 TBSP olive oil
2 medium peppers, thinly sliced (green, red, or yellow- I usually pick 2 different
colors)
8 oz fresh mushrooms, sliced

red onion, sliced

3 cloves of garlic
1 cup chicken broth
1/3 cup milk
1 TBSP flour
3 TBSP cream cheese

Directions:
Cut up all your veggies and meat. Cook your linguine according to package
instructions to be ready once everything else is ready.
In a small blender (or by hand, if you dont have one), make a slurry by combining
milk, flour and cream cheese. Set aside.
Season chicken generously with Cajun seasoning, garlic powder and salt. Heat a
large skillet over medium-high heat; spray with cooking spray or oil and add half of
the chicken. Saut 5 to 6 minutes, or until done, set aside on a plate and repeat
with remaining chicken. Set aside.
Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and
garlic to skillet, saut 3-4 minutes. Add mushrooms and saut 3-4 more minutes or

until vegetables are tender. Season with

taste.

tsp salt, garlic powder, and pepper to

Reduce heat to medium-low: add chicken broth and pour in slurry stirring about 2
minutes.
Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another
minute or two until hot, then add linguine; toss well to coat.
Tips:
You can make this meal a little smaller by just using one chicken breast, 1 bell
pepper, and maybe 4 oz mushrooms. If you do that, also use
and about half the slurry ingredients.

c chicken broth

The easiest way to do fresh garlic is to buy a jar of it. If is usually located in the
produce section. Once you open it, you want to refrigerate it. It will keep for many
months in the fridge.
when cooking!

tsp of that equals one garlic clove. I use this all the time

Whenever you boil pasta noodles, to keep noodles from sticking together, dump a
little olive oil in the boiling water with the noodles!

Tomato and Sausage

Risotto
Serves: 4
Time: 55 min
Ingredients:
1 can diced tomatoes in juice (28 oz)
1 TBSP olive oil

lb sweet or hot Italian sausage

1 small onion, finely chopped
1 cup Arborio rice

cup dry white wine

Optional topping: parmesan cheese
Directions:
In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring
just to a simmer; keep warm over low heat.
While youre doing this, in a medium saucepan, heat oil over medium. Add sausage
and onion; season with salt and pepper. Cook, breaking up sausage with a spoon,
until sausage is opaque and onion has softened, 3 to 5 minutes.
Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring
until absorbed, about 1 minute.
Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring
occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1
cup at a time, waiting for one cup to be absorbed before adding the next, stirring
occasionally, until rice is creamy and just tender, about 25 minutes total (you may
not have to use all the liquid). Remove pan from heat. Sprinkle with parmesan
cheese and enjoy!
Tips:

Whenever you cook with wine, you can buy the cheapest stuff you can find or
cooking wine that lasts a month or two. Taste doesnt matter because the alcohol
gets cooked off anyway. Unless youre going to enjoy the rest of the bottle- then buy
a delicious one
You can also add some fresh, raw spinach along with the parmesan cheese to get
your veggies in.

Hearty, Delicious Pasta Sauce

Serves: 6
Time: 25 min

Ingredients:
1 lb of ground beef

cup diced onion

2
1
2
1
1

little cans of tomato paste (6 oz each)

large can of petite diced tomatoes (28 oz)
cups of water (maybe a little less)
TBSP sugar
tsp salt

tsp pepper
1 bay leaf (take it out after simmering)

tsp oregano
tsp garlic powder
1

Directions:
Brown ground beef and onions. Drain fat. Add the rest of the ingredients and simmer
over low heat for 15 minutes. Remove bay leaf. Serve over any type of pasta
noodles.
Tips:
You can make a half recipe if you want less. But it also freezes really well. I typically
make a full recipe, then freeze whatever sauce is leftover in dinner sized portions.
Then one night when you dont feel like cooking, you can just boil up fresh noodles
thaw the sauce and voil- dinner!

If you want to be healthier- you can substitute ground turkey for ground beef. Its
delicious.

Chicken Tortilla Soup

Serves: 8
Time: 1 hour, 45 min
Ingredients:
2 chicken breasts
2 TBSP olive oil
1 tsp cumin
1 tsp chili powder
tsp garlic powder
tsp salt
1 cup diced onion
cup diced green bell pepper
cup diced red bell pepper
3 cloves garlic, minced
1 can Rotel tomatoes and green chilies (10 oz)
4 cups chicken broth
3 TBSP tomato paste
4 cups hot water
2 cans black beans, drained (15 oz each)
3 TBSP cornmeal or masa
5 corn tortillas, cut into uniform strips around 2 to 3 inches
For garnish: sour cream, diced avocado, diced red onion, shredded cheese, fresh
cilantro
Directions:
Preheat oven to 375. Mix cumin, chili powder, garlic powder, and salt. Drizzle 1
TBSP olive oil on chicken breasts, then sprinkle a small amount of spice mix on both
sides. Set aside the rest of the spice mix. Place chicken breasts on a baking sheet.
Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken.
Set aside.

Heat 1 TBSP olive oil in a pot over medium high heat. Add onions, green pepper,
red pepper, and minced garlic. Stir to begin cooking, then add the rest of the spice
mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel tomatoes and chiles, chicken broth, tomato paste, water, and black
beans. Bring to a boil, then reduce heat to a simmer. Simmer 45 minutes,
uncovered.
Mix cornmeal with a small amount of water. (make sure you do this- dont put the
cornmeal directly in the soup or else it will clump up). Pour into the soup, then
simmer for an additional 30 minutes. Check seasoning, adding more if needed- add
more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat
and allow to sit for 15-20 minutes before serving. Five minutes before serving,
gently stir in tortilla strips.
Ladle into bowls, then top with the garnishes. These really make the soup. My
favorites are avocado, cilantro, shredded cheese, diced onion, and sour cream. Yum!
Tips:
This recipe is pretty involved, but if you follow the steps, youll be fine. It takes
some time- but its the most delicious and flavorful soup Ive ever made. Its really
fun to make it for a group of people if youre entertaining!
This recipe is from a blog www.thepioneerwoman.com. I like to have the website up
while cooking. She has awesome step-by-step instructions with pictures.
You can skimp a little bit on the simmering time if youre in a hurry. I often do.

Panera Black Bean Soup

Serves: 2-3
Time: 45 min

Ingredients:
1 medium onion
2 cloves garlic
2 celery stalks

red bell pepper

1 TBSP olive oil
1 cups chicken broth
2 cans black beans (15 oz each)

tsp cumin
tsp salt
Lemon juice (about lemon or 1 TBSP)
Optional garnishes: sour creem, green onions

Directions:
Chop the onions, celery, and bell pepper and mince garlic. Add the oil to a large pot
over medium high heat. Add the vegetables and saut until the onions are
translucent.
Add the chicken broth and raise the heat to high. Add the black beans along with
the salt and ground cumin. Bring to a boil. Reduce heat to a slow rolling boil and let
cook for about 30 minutes, stirring occasionally.

Using a potato masher, work the beans until youve reached the desired
consistency. I like there to be a good number of whole beans still in the soup, which
is how Panera does it. Add the lemon juice and let simmer for 5 minutes. Serve in
individual bowls with garnishes (if using).

Tortellini Soup
Serves: 5-6
Time: 45 min

Ingredients:
1 carrot
1 celery stalk
1 green zucchini (about 8 inches)
2 small yellow zucchini
red, yellow, or green pepper
1 can diced tomatoes with garlic and onion (if you cant find this use diced tomatoes
w/basil, garlic
and oregano and maybe dice a couple slices of
fresh onion)
1 TBSP parsley flakes
tsp basil
1 large or 2 small chicken bouillon cubes
1 TBSP olive oil
Salt and pepper to taste
8 cups water
1 bag cheese tortellini

Directions:
Dice all your veggies. Heat olive oil in a pot over medium heat. Add carrot, celery,
pepper and onion (if using). Saut for a few minutes. Then add zucchini and saut a
few minutes more. Once vegetables have started to soften, add the rest of the
ingredients except for the tortellini. Bring the pot to a boil and then turn down the
heat and simmer for 20 minutes. Add the tortellini, bring the soup back to a boil

and let the tortellini cook for 2-3 minutes or until cooked through. Serve with
shredded cheese if you like.

Tips:
This soup is delicious left over!
If you want the soup to be heartier, you can add cooked, shredded chicken. The
original recipe has that, but I think it is plenty filling without it, so I typically make it
vegetarian just to save money.

Lentil Meat Tacos

Serves: 4
Time: 45 minutes

Ingredients:
1 tsp olive oil
2/3 cup finely chopped onion
1 garlic clove, minced
2/3 cup dried lentils, rinsed
1 TBSP taco seasoning, or to taste
1 and 2/3 cups chicken broth
2/3 cup salsa
Taco shells (hard or soft)
Topping Ideas: shredded cheese, lettuce, tomatoes, sour cream

Directions:
Heat oil in a skillet over medium heat; cook and stir onion and garlic until tender,
about 5 minutes. Mix lentils and taco seasoning into onion mixture; cook and stir
for 1 minute.
Cover lentils with chicken broth and bring to a boil. Reduce heat to low; cover and
simmer until lentils are tender, 25 to 30 minutes.
Uncover and cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils
slightly; stir in salsa.

Scoop into shells and serve with toppings!

Tips:
Dont be scared of this recipe! You can barely tell its not meat. We use this recipe
all the time because lentils are cheaper than meat. With toppings and everything,
its delicious. And lentils are really healthy for you.

Zucchini Bread
2
3
3
2
1
1
1
3
3

cups sugar
cups flour
eggs
cups grated zucchini
tsp salt
cup vegetable or canola oil
tsp baking soda
tsp vanilla
tsp cinnamon
tsp baking powder
Directions:
Mix all ingredients together. Pour into greased loaf pans. Bake 1 hour at 350 or
until done. Youll know its done when you stick a fork in it and it comes out clean.
Makes 2 loaves.
Tip:
You can make a half recipe if you only want one loaf. Or make a full recipe and
freeze the extra loaf.

Banana Bread
3 or 4 over-ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to cup)
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
Pinch of salt

1 cups flour
Directions:
Mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg,
and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the
flour last, mix. Pour into a greased loaf pan. Bake 1 hour at 350 or until done.
Tip:
Anytime you dont eat your bananas before they go bad, instead of throwing them
out, just put the browned bananas in the freezer. You can save them in the freezer
until you want to use them.

Garlic Mashed Potatoes

Ingredients:
2 medium russet potatoes
3 garlic cloves
Salt
1/3 cup milk
2 TBSP butter
Directions:
Peel potatoes and quarter lengthwise; cut crosswise inch thick. In a medium
sized pan, combine potatoes and garlic cloves; cover with water by 1 inch. Add a
tsp salt.
Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the
tip of a knife, 25 to 30 minutes.
Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to
2 minutes. Remove from heat.
In a small saucepan, bring milk to a boil; pour over potatoes. Add butter and 1
teaspoon of salt. Mash until smooth and creamy. Serves 2.

Oven Roasted Red Potatoes

Ingredients:
Little red potatoes
Olive oil

Italian seasoning
Salt
Directions:
Cut up potatoes into pieces. Brush them with olive oil and sprinkle Italian seasoning
and salt on them. Bake at 400 for 30 minutes or until fork-tender.

Spicy Spinach-Stuffed Mushrooms

Serves: 8
Time: 35 min
Ingredients:
24 oz white mushrooms
1 TBSP olive oil
1 TBSP butter
1 whole medium onion, diced
cup breadcrumbs
Salt and pepper to taste
8 oz cream cheese, softened
1/3 cup sour cream
cup grated sharp cheddar cheese
cup grated Monterey jack cheese
1 package (small) chopped spinach, thawed
8 dashes hot sauce (we like Cholula)
Directions:
Preheat oven to 375. Wash and dry mushrooms. Pull the stems off the mushrooms,
then chop the stems finely. Heat olive oil and butter in a skillet over medium-high
heat. Add onion and chopped stems and saut for several minutes, or until soft and
starting to turn golden. Add bread crumbs, salt, and pepper. Stir and continue
cooking for 2 minutes. Remove from heat and set aside to cool.
Squeeze excess liquid out of thawed spinach. Set aside.
In a large bowl, add softened cream cheese, sour cream, grated cheeses, and the
cooled mushroom/onion/breadcrumb mixture. Fold together to combine. Add
spinach, a dash of salt and pepper, and hot sauce to taste. Fold together until
combined.

Using a spoon, mound the mixture into the stemmed mushroom caps. Use the
spoon to round the mixture on top. Place on a baking sheet or in a baking dish and
bake for 20 to 25 minutes, or until the mushrooms are cooked and the filling is hot.
Serve immediately or at room temperature.
Tips:
This makes a lot of mushrooms- 30-40, so if youre making it for a smaller group, cut
the recipe in half. Also, it could be made without the spinach and hot sauce if you
want it to be milder, but those make it delicious. I sometimes use fresh spinach if
thats all I have on hand (and simply cook it in boiling water for a minute or two
before squeezing the liquid out and adding to mushrooms.

Bruschetta
Makes: 24 pieces
Time: 20 min

Ingredients:
2 cups diced tomatoes (squeeze out seeds before dicing)
1/3 cup diced red onion
TBSP balsamic vinegar
1 tsp olive oil
tsp salt
dash of pepper
cup chopped fresh basil leaves
1 french baguette
Additional olive oil
1 large garlic clove
Optional: fresh mozzarella cheese

Directions:
Preheat oven to 400.
Combine tomatoes, onions, balsamic vinegar, salt, pepper, and 1 tsp olive oil in a
bowl and mix to combine. Add basil and gently toss to distribute. Give it a taste
and add additional salt and pepper if necessary. Cover and chill.

Slice baguette into half inch slices and place on a baking sheet. Drizzle or brush
some olive oil on top. Place in oven for 8-10 minutes until just lightly toasted.
Remove pan from oven. Slice garlic clove in half and rub cut side down on each
piece of bread. Top with about a tablespoon on the tomato mixture.
If desired, place on slice of mozzarella cheese on the bread before topping with
tomato mixture.

Prosciutto Wrapped Cantaloupe

Ingredients:
Cantaloupe
Prosciutto
Smoked Gouda cheese
Tooth picks

Directions:
Cut up the cantaloupe and cheese into bite sized pieces. Stack a piece of one on
top of the other and wrap in the prosciutto and secure with a toothpick.

------------------------------------------------------------------------------------------------------------------------------------------

Caprice Bites
Ingredients:
Fresh mozzarella cheese

Cherry tomatoes
Fresh basil
Balsamic
Tooth picks

Directions:
Cut the fresh mozzarella into bite sized pieces. Stack the mozzarella, basil leaf, and
tomato on top of each other and secure with a toothpick. Drizzle with balsamic.

Chicken Pad Thai

Serves: 2
Time: 30 min

Ingredients:
4 ounces Thai Kitchen Stir-Fry Rice Noodles (or
other brand)
2 TBSP oil
1 egg, lightly beaten
4 oz boneless skinless chicken breast, cut into thin strips
6 TBSP Thai Kitchen Original Pad Thai Sauce
2 green onions, thinly sliced
cup bean sprouts

cup coarsely chopped unsalted peanuts

Optional toppings: fresh cilantro sprigs and lime wedges

Directions:
Bring 4 cups water to boil in medium saucepan. Remove from heat. Add rice
noodles; let stand 8 to 10 minutes or until noodles are soft but firm. Rinse under
cold water; drain well. Set aside.
Heat 1 tablespoon of the oil in large skillet or work on medium-high heat. Add egg;
scramble until set. Remove from skillet. Add remaining 1 tablespoon oil to skillet.
Add chicken; stir fry until cooked through. Add rice noodles, Pad Thai sauce, and
green onions; stir fry 3 to 4 minutes or until noodles are tender.

Stir in bean sprouts and scrambled egg. Place noodle mixture on serving platter.
Sprinkle with peanuts. Serve with cilantro sprigs and lime wedges (if using).

Tips:
You can use shrimp, cut up veggies, or tofu as a substitute for the chicken.

Roasted Veggie and Black Bean Rice Bowls

Serves: 6
Time: 1 hour

Ingredients:
Cooking spray
1 TBSP olive oil
2 cloves garlic, minced
1 tsp cumin
1 TBSP chili powder
Salt and pepper, to taste
2 medium sweet potatoes, diced
1 medium red onion, diced
1 large red bell pepper, diced
1 jalapeo, seeded and chopped fine (optional- depending on whether you want
spice!)
3 cups cooked brown rice
2 cans black beans, drained and rinsed
Lime wedges
Other toppings: avocado, chopped cilantro, sour cream, cheese, etc

Directions:
Preheat oven to 400. Spray a baking sheet with cooking spray and set aside.
In a medium-sized bowl, mix together the olive oil, garlic, cumin, chili powder, salt
and pepper until combined. Add sweet potatoes, onions, red peppers, and jalapeo
and toss to coat. Spread out the veggies on the prepared baking sheet in one layer.

Roast in preheated oven for 20-30 minutes, stirring occasionally, until the veggies
are tender and beginning to brown and caramelize.
To assemble bowls, spoon rice into bowl and top with black beans, then top with
roasted veggies. Spritz bowl with lime juice and then top with desired toppings.
Tips:
Instead of fresh limes, I often just keep a little bottle of lime juice in the fridge. Its
easier and does the job. If youre entertaining though, little lime wedges and
avocado slices are cute on the side of the bowl.

Crispy Quinoa Bake

Serves: 8
Time: 1 hour
Ingredients:
1 cup quinoa, uncooked
1 TBSP plus 2 tsp olive oil, divided
2 cups chicken broth
1 cup onion, diced (about 1 medium)
green pepper, chopped
2 cloves garlic, finely chopped
1 cup zucchini, cubed (about 2 small)
15 oz. can black beans, rinsed and drained
4 oz. can diced green chiles
28 oz. can diced tomatoes, drained
1 cup frozen corn
tsp ground cumin
1 tsp oregano
1 tsp chili powder
lime, juiced
2 cups shredded Monterey jack cheese
Directions:
Preheat the oven to 375. Spray a 9x13 baking dish with cooking spray. Set aside.
Place the quinoa in a fine mesh strainer and rinse thoroughly with cool water. Drain.
In a medium saucepan, heat 2 tsp olive oil over medium-high heat. Add the quinoa
and cook, stirring, for about one minute. The quinoa should begin to dry out and
pop a bit. Add the chicken stock. Stir and bring to a boil. Turn the heat down to low

and cook, covered, for 15 minutes. Remove the pan from the heat and let stand,
covered, for 5 minutes.
Meanwhile, in a large skillet, heat 1 TBSP olive oil over medium heat. Add onions
and peppers and cook, stirring occasionally until soft, about 7 minutes. Add garlic
and zucchini and cook 3 more minutes.
Fluff the quinoa with a fork and place it in a large bowl. Add the onion mixture,
beans, green chiles, tomatoes, corn, cumin, oregano, chili powder, lime juice, and
salt to taste. Mix thoroughly and transfer to prepared baking dish. Bake 30
minutes, top with cheese, and bake 10 minutes more or until melted and just
beginning to brown.

Chili Roasted Salmon with Cilantro Cream

Serves: 4
Time: 30 min

Ingredients:
Nonstick cooking spray
4 TBSP fresh lime juice
4 garlic cloves, smashed
2 tsp chili powder
2 tsp ground cumin
3 tsp olive oil
4 5-ounce skinless salmon fillets
1 1/2 cups frozen corn kernels, thawed
1 red bell pepper, thinly sliced
1 poblano pepper, thinly sliced
1/2 small red onion, thinly sliced
Salt
Freshly ground black pepper
1/3 cup light sour cream
2 TBSP chopped fresh cilantro

Directions:
Preheat the oven to 425. Mist 2 large baking sheets with cooking spray. In a small
baking dish, mix together 2 tablespoons lime juice with garlic, chili powder, cumin,
and 1 teaspoon olive oil. Add salmon and turn to coat; let sit.

In a medium bowl, toss corn, bell pepper, poblano pepper, and onion with remaining
2 teaspoons olive oil. Transfer corn mixture to one of the baking sheets; spread into
a single layer.
Remove salmon from marinade and arrange on second baking sheet. Drizzle corn
mixture with remaining salmon marinade. Season salmon and corn with salt and
black pepper to taste and roast 8 to 10 minutes, until fish is just cooked through and
vegetables are tender.
Mix together sour cream, cilantro, and remaining lime juice. Season with salt to
taste. Spoon corn onto plates and add salmon. Drizzle cream over fish.

Lemon-Thyme Chicken with Sauted

Vegetables
Serves: 4
Time: 30 min

Ingredients:
4 TBSP lemon juice
1 TBSP n chopped garlic, divided
1 TBSP chopped fresh thyme, divided
Salt
Freshly ground black pepper
1 pound chicken breast tenders, lightly pounded
4 tsp canola oil
1 medium shallot, sliced
1 1/2 cups frozen shelled edamame, thawed
11/2 cups grape tomatoes, halved
2 medium zucchini
1/3 cup crumbled feta

Directions:
In a ziplock bag, combine 3 tablespoons lemon juice, 2 teaspoons garlic, and 2
teaspoons thyme; season to taste with salt and black pepper. Add chicken tenders,
seal the bag, and gently turn to coat. Set aside.

Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Add shallot,
remaining garlic, edamame, and tomatoes; saut 4 minutes.
Use a vegetable peeler to slice zucchini into long ribbons. Add zucchini and
remaining lemon juice and thyme to vegetables in skillet; saut 2 to 3 minutes.
Transfer to a serving bowl, stir in feta, and season with salt and black pepper to
taste.
Add remaining oil to skillet. Remove chicken from marinade and saut 2 to 3
minutes a side or until cooked through. Serve with vegetables.

Pineapple Upside Down Cake

Serves: 10
Time: 1 hour, 30 min
Ingredients:
Topping...
1 cup firmly packed dark brown sugar
cup unsalted butter
1 can (20 oz) of pineapple slices
Cake...
1 cups all purpose flour
6 TBSP cake flour
6 TBSP ground almonds (from about 2 oz of whole almonds)
tsp baking powder
tsp salt
1 cups sugar
1 cup (2 sticks) unsalted butter at room temperature
4 large eggs
tsp vanilla extract
cup sour cream
Directions:

Start by making the caramel topping. Take brown sugar and butter and combine
and melt in a saucepan on medium heat until sugar dissolves and the mixture is
bubbly. This should take several minutes. (after sugar melts, dont stir). Pour
mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange
pineapple slices in a single layer on top of the caramel mixture.
Preheat oven to 325. Whisk the fours, almonds, baking powder, and salt in a large
mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter
together until lights. Add eggs one at a time, beating after each addition. Beat in
the vanilla. Add dry ingredients alternately with sour cream in 2 additions each,
beating well after each addition. Pour cake batter over caramel and pineapple in
pan.
Bake cake until tester inserted into the center comes out clean, about 1 hour to 1
hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a
platter. Serve warm or at room temperature.

3 Different Ways to Bake Chicken

BBQ Chicken
Need:
chicken breast, onion, BBQ sauce, water
Directions:
Slice a raw onion into rings. Put the chicken in an oven-safe dish. Top with onion
rings. Put about inch of water in the bottom of the dish. Bake the chicken breast
for 20 minutes at 375. Pull the dish out of the oven and pour BBQ sauce on top of
the chicken. Put it back in the oven and bake it for another 20 minutes or until all
the way cooked through.

Cranberry Chicken
Need:
chicken breast, whole cranberries in sauce (15 oz cans), dry onion soup mix, French
dressing (the orange kind)
Directions:
Put the chicken in an oven safe dish. Mix together 1 cup French dressing and about
packet onion soup mix. (Honestly, I eyeball thistry those measurements first

and adjust as needed once you make it the first time) Pour on top of chicken. Top
that with the cranberries (probably about 1-2 cans if just making it for the two of
you- you want the chicken to be covered in the cranberries and sauce). Bake at 350
for 1 hour or until all the way cooked through. I like to serve it over rice.

Ranch Chicken
Need:
chicken breast, ranch dressing, pepper, parmesan cheese
Directions:
Put the chicken in an oven safe dish or baking sheet (I think a dish is better b/c then
the juices stay in the dish). Pour ranch dressing on the chicken. Sprinkle with
parmesan cheese and pepper. Bake at 350 for 30 minutes or until all the way
cooked through.

Potato Soup
Serves: 4
Time: 30 min

Ingredients:
3 cups sliced potatoes
1 sliced carrot

cup diced celery

1 medium onion, chopped
1 cup milk
1 TBSP butter or margarine
Salt and Pepper to taste
Optional toppings: shredded cheddar cheese, bacon, snipped parsley, green onions.

Directions:
Put potatoes, carrot, onion and celery in kettle with 1 to cups water. Bring to boil,
cover and simmer 15 minutes or until vegetables are done. Mash vegetables. Add
milk, butter, and seasonings. Add cheddar cheese, bacon, parsley, or green onions
just before serving.

Tips:
Depending on how thick you like the soup, you may need to use a little more or less
water and milk. Just make sure you have enough water so that your veggies dont
burn while simmering.

Recommended Recipe Resources

William Sonoma Soup of the Day: 365 Recipes for Every Day of the Year (Book)

www.thepioneerwoman.com
www.theliveinkitchen.com
www.backtoherroots.com
www.tastykitchen.com
www.ourbestbites.com
www.smittenkitchen.com
www.allrecipes.com
www.marthastewart.com
www.eatingwell.com

**Call Britt to see what new recipes shes tried recently

Happy Cooking!

Beer-Battered Fish Tacos with Tomato &

Avocado Salsa
Serves: 2
Time: 30 min
Ingredients:
Salsa
1 large tomato, diced
1/4 cup diced red onion
1/2 jalapeno, minced
2-3 TBSP lime juice
1/4 tsp salt
1/8 tsp freshly ground pepper
1/2 avocado, diced
1/4 cup chopped fresh cilantro
pinch of cayenne (if desired)
Fish Tacos
3 TBSP all-purpose flour
1/8 tsp ground cumin
1/8 tsp salt
1/8 tsp cayenne pepper, or to taste
1/3 cup beer
8 oz tilapia fillet, cut crosswise into 1-inch wide strips (usually use a little more fish)
2 tsp canola oil
tortillas
Directions:
To prepare salsa, combine tomato, onion, jalapeno, lime juice to taste, salt and
pepper in a medium bowl. Stir in avocado and cilantro. Add cayenne (if using).
To prepare tacos, combine flour, cumin, salt and cayenne in a medium bowl. Whisk
in beer to create a batter.
Coat tilapia pieces in the batter. Heat oil in a large nonstick skillet over mediumhigh heat. Add the fish to the pan and pour in the leftover batter. Cook until crispy
and golden, 2 to 4 minutes per side. Serve fish in the tortillas with the salsa, sour
cream and hot sauce (if desired).