Wild Rice Soup Mix & Soup

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 1/2 cup wild rice
• 1/8 cup barley
• 1/8 cup split peas
• 1/8 cup dried vegetables (optional)
• 1/8 cup dried mushroom (optional)
• 2 quarts chicken broth (optional)
• 1 (4 ounce) can tomato paste (optional)
• 2 celery ribs, sliced (optional)
• 2 carrots, sliced (optional)
• 2 (4 ounce) cans mushrooms (optional)
• 1 (12 1/2 ounce) can chicken (optional)

Recipe

• 1 mix all dry ingredients. this is the mix. it will keep indefinitely as long as it is dry, so it's a great pantry item for a busy weekday night.
• 2 put in pot and add 2 quarts liquid (i love chicken broth, but you could use vegetable broth, beef broth, or 1/2 broth and 1/2 water. i've never tried all water, as i expect that would be rather bland, but you could use that, as well.)
• 3 add tomato paste if you are using it (highly recommended). add carrots and celery if you are using them.
• 4 bring to a boil, then simmer till wild rice has split and peas just about fall apart, about 1 1/4 hours.
• 5 add canned items, as well as any leftover vegetable and meat that you are using, just enough to heat through.
• 6 wonderful with parmesan or romano cheese grated over it.
• 7 you can also ladle into a microwave safe bowl, add an egg and cook in microwave until the egg is softly poached -- then stir the egg into the soup till creamy. yum!

Walnuts, Ham, And Cheese...oh, My!

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• salt
• 1 lb bow tie pasta
• 1/2 cup walnuts, finely chopped
• 3 tablespoons extra virgin olive oil
• 10 slices canadian bacon, cut into thin strips (may use breakfast ham)
• 2 large garlic cloves, chopped
• 1/2 teaspoon red pepper flakes
• 1 lemon, juice of
• 3/4 cup fresh flat-leaf parsley, chopped
• 2 tablespoons butter
• 1 cup grated parmigiano-reggiano cheese, plus some to pass at the table

Recipe

• 1 place a large covered pot of water over high heat; bring to a boil for the pasta.
• 2 once the water boils, salt it and cook the pasta to al dente.
• 3 right before draining the pasta, remove 1 cup pasta cooking water and reserve.
• 4 place a large skillet over med-high heat; add in chopped walnuts, and toast them, stirring occasionally, until they are golden and smell toasty, a couple of minutes.
• 5 remove the nuts from the skillet and reserve.
• 6 when the pasta is nearly done, return the skillet you cooked the walnuts in to the stovetop over med-high heat with the olive oil.
• 7 once the oil is hot, add the canadian bacon and cook it for 2-3 minutes or until it starts to lightly brown.
• 8 add the garlic and red pepper flakes and cook for another minute.
• 9 add the reserved pasta cooking water and cook it until the liquid has reduced by half.
• 10 add the drained pasta, toasted walnuts, lemon juice, and parsley to the skillet; toss it to coat the noodles, and continue to cook until the pasta has soaked up almost all of the liquid.
• 11 turn the heat off, add the butter and grated cheese, and toss until the butter has melted.
• 12 serve with extra parmigiano to pass at the table.

Tuna Casserole

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 medium onion, chopped
• 8 ounces fresh mushrooms, sliced
• 12 ounces pasta shells
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (12 1/4 ounce) can tuna fish
• 3 -4 cups cheddar cheese, shredded
• olive oil
• cooking sherry
• salt and pepper

Recipe

• 1 saute onion and mushrooms in olive oil and cooking sherry add dash of salt and pepper.
• 2 cook pasta according to package directions and drain.
• 3 mix pasta, onion and mushrooms, soup and drained tuna. you can mix all in a 9" x13" baking dish or in a bowl and then put in baking pan.
• 4 put cheese on top and bake 350 degrees 30 to 45 minutes or until cheese is melted.

Spaghetti Alla Carrettiera (thin Spaghetti With Breadcrumbs)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 12 ounces thin spaghetti
• 5 -6 tablespoons olive oil
• 1 small onion, chopped finely
• 2 garlic cloves, chopped finely
• 1 teaspoon salt
• 1 pinch oregano
• fresh ground black pepper
• 1 ounce butter
• 5 tablespoons breadcrumbs
• 2 ounces finely chopped parsley

Recipe

• 1 cook the pasta according to instructions until al dente.
• 2 heat 3 tbsp of oil in a frying pan and sauté the onion, garlic and parsley until lightly coloured. add the salt oregano and plenty of pepper.
• 3 at the same time, heat the remaining oil and butter in a small frying pan and sauté the breadcrumbs until golden.
• 4 drain the pasta and pour over the parsley/oil sauce then sprinkle with breadcrumbs and serve.

Wild Rice, Mushroom, And Vegetable Soup

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• 3 carrots, sliced
• 1 red bell pepper, chopped
• 4 large portabella mushroom caps, chopped
• 3 celery ribs, chopped
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes, in juice
• 1/2 head cauliflower, florets and stalks chopped
• 6 ounces fresh green beans, cut into small pieces
• 1 medium zucchini, sliced
• 1 cup wild rice, uncooked
• 7 cups water
• 1 chicken bouillon cube
• 1 small head cauliflower, cut into florets and chopped
• salt and pepper, to taste

Recipe

• 1 coat a stock pot with nonstick cooking spray and heat over medium heat.
• 2 add first 6 ingredients and cook, stirring occasionally, until volume reduces by approximately 1/3.
• 3 add the diced tomatoes and stir well.
• 4 add the cauliflower, green beans, and zucchini.
• 5 cover with 7 cups of water, bring to a boil.
• 6 add bouillon and stir.
• 7 when bouillon dissolves, add the rice and simmer for 1 hour, stirring occasionally.
• 8 add salt and pepper to taste.

Walnutty Maple Granola

Total Time: 36 mins Preparation Time: 15 mins Cook Time: 21 mins

Ingredients

• Servings: 6
• 1/2 cup pure maple syrup, plus 2 tbl
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 4 cups old fashioned oats
• 1/2 cup coarsely chopped walnuts
• soymilk or rice milk, for serving

Recipe

• 1 preheat oven to 375. line two large baking sheets (with sides) with parchment paper; set aside.
• 2 in 1-cup glass measure, with fork, mix together maple syrup, oil and vanilla until well combined. place oats in large bowl and drizzle maple syrup mixture on top. with your hands or a wooden spoon, mix until well blended. divide mixture between prepared baking sheets; spread evenly in single layer.
• 3 bake on upper and middle oven racks 15 minutes. remove sheets from oven, carefully stir granola and spread evenly. return sheets to oven, rotating them from top to bottom and front to back. bake until granola is golden, 6-8 minutes.
• 4 remove sheets from oven, slide granola into large baking pan and let cool, stirring occasionally, at least 20 minutes; stir in walnuts. serve with soy milk.

Wild Rice With Cremini Mushrooms

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 1 cup uncooked long grain and wild rice blend
• 2 tablespoons sherry wine
• 3/4 teaspoon salt
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup shallot, finely chopped
• 4 cups chopped cremini mushrooms (about 1/2 pound)
• 1/4 cup fresh parsley, chopped
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 cook rice according to package directions, omiting salt and fat. stir in sherry and salt; cover and keep warm.
• 2 heat butter and oil in a large nonstick skillet over medium-high heat. add shallots to pan; saute 2 minutes.
• 3 add mushrooms and saute 4 minutes.
• 4 stir in rice mixture, parsley and pepper.

Toasted Oatmeal-raisin Bread

Total Time: 1 hr 45 mins Preparation Time: 1 hr 20 mins Cook Time: 25 mins

Ingredients

• 5 -5 1/2 cups all-purpose flour
• 1 cup old-fashioned oats, lightly toasted
• 1 (1/4 ounce) envelope yeast
• 1 1/2 teaspoons salt
• 1 1/3 cups water
• 1/4 cup milk
• 1/4 cup mild molasses
• 1/4 cup butter or 1/4 cup margarine
• 1 large egg
• 1 cup raisins
• 3/4 cup chopped walnuts, toasted

Recipe

• 1 to toast oatmeal and walnuts, place on a baking sheet in a single layer and bake at 350 degrees for 5 minutes.
• 2 combine 1-3/4 cups flour, oats, undissolved yeast and salt in a large bowl. heat water, milk, molasses and butter until very warm (120o to 130of). gradually add to flour mixture. beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. add egg, raisins, walnuts and 1 cup flour; beat 2 minutes at high speed. stir in enough remaining flour to make a soft dough. knead on lightly floured surface until smooth and elastic, 8 to 10 minutes. cover; let rest 10 minutes.
• 3 divide dough in half; roll each half to 12 x 7-inch rectangle. beginning from short end, roll up tightly as for jelly roll. pinch seams and sides to seal. place, seam sides down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans. cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
• 4 bake at 400f for 25 minutes or until done. remove from pans; cool on wire racks.

Tex-mex Rice And Two-bean Pilaf

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 1 1/2 tablespoons extra virgin olive oil
• 1/2 onions, chopped or 1/2 cup onion, frozen chopped
• 1 cup long grain rice
• 1 garlic cloves, minced or 1 teaspoon garlic, refrigerated bottled minced
• 1 1/4 cups water
• 1/4 cup dried lentils
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 cup frozen corn
• 1 cup medium salsa (i used simply natural medium salsa)
• 1 teaspoon chili powder (to taste)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt (to taste)
• pepper

Recipe

• 1 in a medium deep-sided skillet with a lid, heat the oil over medium heat.
• 2 add the onion and cook, stirring until softened, about 3 minutes.
• 3 add the rice and garlic and cook, stirring, about 2 minutes.
• 4 add the water, lentils, pinto beans, corn, salsa, chili powder, cumin, salt and pepper; bring to a boil over medium-high heat stirring occasionally.
• 5 reduce the heat, cover, and simmer until the rice has absorbed most of the liquid, about 20 minutes.
• 6 serve immediately.

Tuna Casserole

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 6 ounces wide egg noodles
• 1 (10 ounce) can 98% fat free condensed cream of celery soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese or 1 cup parmesan cheese
• 1 (6 ounce) can light chunk tuna in water, drained
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup reduced-fat mayonnaise
• salt and pepper
• additional shredded cheese (optional)

Recipe

• 1 preheat oven to 425* f. cook noodles according to package directions. drain and return to pan.
• 2 meanwhile, pour soup into a small saucepan. slowly stir in milk, a little at a time. stir in cheese. heat over medium-low heat, stirring often, until hot and cheese is melted; do not boil.
• 3 add tuna, onion, celery, mayonnaise, and salt and pepper to taste to the noodles and stir together. pour soup mixture over and mix until well-combined. pour mixture into a 2-2 1/2 quart casserole. top with additional shredded cheese, if desired.
• 4 place casserole in oven and bake at 425* f for 20-25 minutes, or until hot, bubbling, and lightly browned on top. remove from oven and let set for 5-10 minutes before serving.

Spaghetti Alla Carbonara

Total Time: 30 mins Preparation Time: 8 mins Cook Time: 22 mins

Ingredients

• Servings: 6
• 4 ounces thick slab bacon or 4 ounces pancetta, cut in 1/4-inch dice
• 2 tablespoons olive oil
• 3 extra-large eggs
• 1/4 cup italian parsley, chopped
• 1/4 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 1 lb dried spaghetti
• 1/2 cup parmesan cheese, grated

Recipe

• 1 bring large pot of salted water to boil.
• 2 cook bacon or pancetta in oil in large, deep skillet over medium heat until golden brown and most of the fat has been rendered, about 8-10 minutes, then remove skillet from heat.
• 3 in medium bowl, whisk eggs, parsley, salt and red pepper flakes until combined.
• 4 add pasta to boiling water and cook according to package directions, until al dente (tender yet still firm to the bite).
• 5 drain pasta, reserving 1 cup of the cooking water.
• 6 add hot spaghetti to bacon mixture in skillet and toss well over medium-low heat until pasta is coated.
• 7 add egg mixture and a little of the cooking water; toss gently until spaghetti looks creamy.
• 8 add cheese and toss to combine.
• 9 serve immediately.

Tuna Fennal Pasta Salad

Total Time: 24 mins Preparation Time: 24 mins

Ingredients

• 8 ounces uncooked penne tube shaped pasta (uncooked)
• 1 (7 7/8 ounce) jar solid tuna packed in oil
• 1 lemon
• 1 fuji apple (sliced)
• 1 small fennel bulb, with stalks
• 1/2 teaspoon salt

Recipe

• 1 cook pasta according to package directions, omitting salt and fat.
• 2 drain pasta over a bowl, reserving 1/2 cup liquid, and rinse pasta in cold water, and drain.
• 3 drain tuna, reserving 2 tablespoons oil.
• 4 grate 2 teaspoons rind from lemon, and squeeze 3 tablespoons juice.
• 5 combine reserved oil, rind, and juice in a large bowl, and stir with a whisk.
• 6 add pasta to oil mixture tossing to coat.
• 7 fold in tuna, and apple. remove fronds from fennel bulb, and finely chop fronds to measure 3 tablespoons.
• 8 remove and discard stalks. thinly slice fennal bulb, stir fronds and sliced fennel into pasta mixture.
• 9 add reserved pasta liquid, and 1/2 teaspoon salt, tossing to coat pasta salad evenly.

Tuna Fettuccini Alfredo

Total Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1 cup fresh fettuccine pasta
• 2 (85 g) cans clover leaf solid light tuna (yellowfin in olive oil)
• 1 cup 10% cream
• 2 garlic cloves, minced
• 1/2 cup canned mushroom, sliced

Recipe

• 1 in a large pot of boiling, salted water, cook fettuccini for 4 minutes; drain well.
• 2 in a large sauté pan, add the olive oil from the canned tuna and sauté the garlic, mushrooms and tuna, while the pasta is cooking.
• 3 add the cream.
• 4 toss pasta with sauce in the sauté pan, until coated.
• 5 serve immediately. if desired, sprinkle with parmesan cheese and garnish with a sprig of parsley.

Sea Scallops

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (16 ounce) package angel hair pasta
• 2 tablespoons butter
• 16 ounces sea scallops
• 1 cup whipping cream or 1 cup half-and-half
• 2 tablespoons dijon-style mustard
• 1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed

Recipe

• 1 cook pasta according to package directions; drain.
• 2 meanwhile, melt butter in a large saucepan over medium heat.
• 3 add scallops; cook and stir until just opaque ().
• 4 remove scallops from pan; keep warm.
• 5 for sauce, stir cream, mustard, and dill weed into the saucepan; heat through.
• 6 remove pan from heat; stir scallops into sauce.
• 7 pour scallops and sauce over pasta; toss to mix.

Wild Rice With Cranberries And Caramelized Onion

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 3 cups chicken broth
• 3/4 cup long grain rice
• 3/4 cup wild rice
• 1 tablespoon butter
• 5 medium onions, sliced in thin wedges
• 1 tablespoon brown sugar
• 1 cup dried cranberries
• 1 medium tart apple, diced
• 1 teaspoon orange zest

Recipe

• 1 in a saucepan, combine broth and both rices.
• 2 bring to a boil over med-high heat.
• 3 reduce heat to low.
• 4 cover and simmer 45 minutes, or until rice is tender and liquid is absorbed.
• 5 meanwhile, in a large skillet, over medium-high heat, melt butter.
• 6 add onions and brown sugar.
• 7 cook 6 minutes or until the liquid is absorbed and onions are soft and translucent. reduce heat to low and slowly cook onions, stirring often until they are caramelized.
• 8 stir in dried cranberries.
• 9 cover and cook over low heat for another 10 minutes until the cranberries swell.
• 10 gently fold into the rice mixture.

Wild Rice With Corn

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 cup wild rice
• 2 cups water
• 1 cup vegetable broth
• 1/2 teaspoon salt
• 1 teaspoon seasoning, of your choice
• 1 tablespoon unsalted margarine
• 1/2 cup frozen sweet corn

Recipe

• 1 combine liquids, seasonings and butter in medium sauce pan and bring to a boil.
• 2 add rice. return to a boil, then reduce to a simmer and cover. cook for 40 minutes. don't remove lid while cooking!
• 3 about 2 minutes before rice is done, saute corn in pan over medium-high heat. toss corn with rice and serve.

Spaghetti Alla Carbonara

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 tablespoons extra virgin olive oil
• 4 garlic cloves, crushed
• 2/3 lb pancetta, cut into 1/2-inch long strips
• 2/3 cup wine
• 1 lb dried spaghetti
• 2/3 cup finely grated parmigiano-reggiano cheese
• 1/4 cup finely grated pecorino romano cheese
• 2 tablespoons finely chopped flat leaf parsley
• 2 large eggs
• salt and pepper

Recipe

• 1 heat oil in a large skillet over medium-high heat.
• 2 add garlic and cook until golden, about 1 minute. remove and discard garlic.
• 3 add pancetta strips and cook until edges are crisp, 5-6 minutes. add wine and simmer until thickened, 2-3 minutes. remove from heat.
• 4 bring a pot of salted water to a boil. add spaghetti and cook aldente. drain, reserving 1/4 cup pasta water.
• 5 in a large bowl, whisk together cheeses, parsley, and eggs. slowly drizzle in reserved pasta water while whisking constantly. add spaghetti, along with reserved pancetta mixture. season with salt and a generous amount of pepper. toss to combine.

Wild Rice With Pumpkin Seeds

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1/2 cup green pumpkin seeds or 1/2 cup pecans, chopped
• 2 cups wild rice
• 2 tablespoons butter
• 2 small onions, chopped
• 2 carrots, finely diced
• 2 celery ribs, finely diced
• 1 yellow bell pepper, diced
• 1 teaspoon salt
• 1 teaspoon black pepper

Recipe

• 1 in a small skillet, grill pumpkin seeds at medium heat for 8 minutes or until they begin to smell. (you can do this step earlier and put in an hermetic container. they will preserve up to 24 hours at room temperature).
• 2 meanwhile, in a big casserole with boiling salted water, cook rice covered for about 1 hour or until tender and grains begin to open. drain and set aside.
• 3 in the same casserole, melt the butter at medium heat. add onions, carrots, celery, bell pepper, salt and pepper and cook, stirring often, for 7 minutes. add the reserved rice. (you can do the rice, let cool and cover until next day. add 2 tablespoon of water before to reheat.) reheat. add grilled pumpkin seeds and stir.

Spaghetti Alla Carbonara Di Zucchine

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 5 tablespoons extra virgin olive oil
• 1 garlic clove, peeled
• 1 lb medium zucchini, trimmed, cut into 1/4 inch thick rounds
• 2 large eggs, room temperature
• 3/4 cup freshly grated parmesan cheese
• 12 ounces spaghetti
• 6 large fresh basil leaves, torn into pieces, divided

Recipe

• 1 heat oil in heavy large skillet over medium heat.
• 2 add garlic and saute until pale golden, about 1 minute.
• 3 add zucchini and saute until beginning to color, about 15 minutes. remove from heat and discard garlic.
• 4 meanwhile, whisk eggs and parmesan in large bowl to blend.
• 5 cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. drain and add to egg mixture and toss to coat (heat from pasta will cook eggs).
• 6 add zucchini mixture and half of basil to pasta; stir gently to blend.
• 7 season with salt and pepper, sprinkle with remaining basil and serve.

Walter's Macaroni & Beef

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 3/4 lb elbow macaroni
• 1 lb ground beef
• 4 ounces tomato sauce
• 5 tablespoons crushed tomatoes
• 1 onion (chopped)
• 1/2 green pepper (chopped)
• 1 sazon goya con culantro y achiote
• adobo seasoning (to taste)
• salt (to taste)
• pepper (to taste)
• 1 teaspoon garlic (crushed)
• 2 teaspoons sofrito sauce
• 1 tablespoon sofrito sauce

Recipe

• 1 brown ground beef with onion, pepper, salt and garlic.
• 2 once cooked add tomato sauce, crushed tomatoes, sazon, and all of sofrito.
• 3 cook elbows according to instructions.
• 4 once elbows and meat sauce is done mix together.
• 5 top with parmesan or pecorino cheese.

Wild Rice With Vegetables

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 teaspoons vegetable oil
• 1/2 cup mushroom, sliced
• 1 3/4 cups broccoli florets
• 1 (2 3/4 ounce) package wild rice, with seasonings uncooked
• 1 cup chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper

Recipe

• 1 spray a medium saucepan with cooking spray, add oil then heat to medium-high heat.
• 2 add broccoli and mushrooms then sauté until vegetables are crisp-tender.
• 3 stir in wild rice, seasonings, and chicken broth. bring to a boil then reduce heat to medium low.
• 4 simmer, uncovered for about 45 minutes or until rice is tender, stirring occasionally or until broth is absorbed. stir in salt and pepper.
• 5 let stand for 5 minutes.

Wild Rice, Mushroom And Cheese Casserole-crock Pot

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 3 tablespoons extra virgin olive oil
• 1/2 cup diced red onion
• 1 yellow bell peppers or 1 orange bell pepper, diced
• 8 ounces cremini mushrooms, sliced
• 2 garlic cloves, minced
• 1 (14 ounce) can diced tomatoes, drained
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups milk
• 8 ounces swiss cheese, shredded
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups cooked wild rice
• 1/2 cup pecans, chopped

Recipe

• 1 lightly coat your crock pot with oil or cooking spray.
• 2 heat olive oil in a large skillet over medium heat.
• 3 add onion, peppers and mushrooms.
• 4 cook for 5 minutes, stirring often.
• 5 add garlic, tomatoes, oregano and smoked paprika.
• 6 cook for 2 additional minutes.
• 7 transfer to crock pot.
• 8 in same skillet, same heat melt butter.
• 9 whisk in flour, making a light golden brown roux.
• 10 whisk in milk and bring to a boil.
• 11 reduce heat to medium & stir in cheese.
• 12 stir or whisk constantly to make a creamy sauce.
• 13 add cooked wild rice and pecans to mushroom mixture in crock pot-stir.
• 14 fold in cheese sauce.
• 15 cover and cool on low for 5 hours or high for 3 hours.

Tuna Casserole

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 6 -8 ounces wide egg noodles
• 1 (10 1/2 ounce) can mushroom soup
• 3/4 cup milk (or 1 can)
• 1 (6 ounce) can canned tuna
• fresh ground black pepper
• lemon juice (optional)

Recipe

• 1 preheat oven to 350 degrees.
• 2 boil egg noodles to a little firmer than al dente and drain.
• 3 in a casserole dish combine the mushroom soup, milk, and tuna. mix well.
• 4 pour the cooked noddles into the casserole dish with the soup/tuna/milk mixture.
• 5 sprinkle to with crushed black pepper.
• 6 pop casserole into oven for 30-35 minutes or until the tops noodles are crunchy and brown and the casserole is warmed through.

Wild Rice With Mushrooms

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 (6 2/3 ounce) boxes wild rice mix, including
• butter, and
• herb seasoning mix
• 4 1/2 cups water
• 2 tablespoons butter
• 3 tablespoons vegetable oil
• 2 (8 ounce) packages button mushrooms, quartered
• 2 (8 ounce) packages baby portabella mushrooms, quartered
• 1 tablespoon shallot, diced
• 1 tablespoon fresh thyme, chopped

Recipe

• 1 cook rice according to package directions, using the water and butter.
• 2 meanwhile, in large heavy saucepan, heat oil over medium-high heat for about 2 minutes, or until hot.
• 3 add mushrooms and cook for 7 minutes, stirring occasionally.
• 4 add shallot and thyme, stirring to combine.
• 5 cook for 3 minutes.
• 6 add mushroom mixture to cooked rice, stirring to combine.
• 7 serve immediately.

Zucchini-feta Casserole

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3/4 cup bulgur
• 3/4 cup boiling water
• 1 1/2 tablespoons vegetable oil
• 2 cups onions, sliced
• 4 garlic cloves, minced
• 6 cups zucchini, thinly sliced into rounds
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/8 teaspoon black pepper
• 2 eggs
• 1 cup feta cheese, grated
• 1 cup cottage cheese
• 1/2-1 cup fresh parsley, chopped
• 2 tablespoons tomato paste
• 1 tablespoon tamari soy sauce
• 1 cup cheddar cheese, grated
• 2 medium tomatoes, thinly sliced

Recipe

• 1 place bulgur in a bowl and pour the boiling water over it.
• 2 cover and set aside until it has absorbed the water.
• 3 saute the onions and garlic in the oil until onions are translucent.
• 4 add the zucchini, dried herbs, and black pepper; saute on low to medium heat until zucchini is tender, but not too soft.
• 5 in a bowl, lightly beat the eggs.
• 6 mix in the feta and cottage cheese.
• 7 add the parsley, tomato paste and soy sauce to the bulgur and mix well.
• 8 assemble the casserole in a greased 9x9 casserole dish.
• 9 first layer the bulgur mixture, next the sauteed vegetables, and then the feta mix.
• 10 top the casserole with grated cheese and tomato slices.
• 11 bake covered at 350 f for 45 minutes. if you like the top crusty, uncover for last 15 minutes.
• 12 remove from oven and wait 5-10 minutes before serving.

Wild Rice, Sauteed Apples & Onion With Fresh Sage

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 (6 ounce) box long grain and wild rice blend, i use uncle bens but any brand will work. i use the original recipe, not quick cooking, but use your
• chicken broth, to cook the rice in
• 1 medium onion, diced
• 2 granny smith apples, diced
• 1 teaspoon apple jelly
• 2 tablespoons butter
• 2 tablespoons fresh sage
• salt
• pepper

Recipe

• 1 rice -- cook the rice according to directions. i like to cook in chicken broth for extra flavor, but by all means, water will work just fine.
• 2 note: if entertaining, i replace 1/2 cup of the chicken broth with wine to even give the dish more flavor, but for every day i don't. also if you have kids you may or may not want to. that is up to you. the wine adds a great flavor to the dish however.
• 3 apples and onions -- as the rice cooks which will take about 20-30 minutes heat up a small skillet on medium heat and melt the butter. saute the onions and apples on medium for 5 minutes until soft but not over cooked. add in the apple jelly, sage, salt and pepper.
• 4 mix -- when the rice is done, combine the rice with the apple mixture and it is ready to enjoy. if you want, garnish with a teaspoon of butter to mix in and even make the dish richer in flavor.

Zucchini-garlic Pasta

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 (16 ounce) package wagon wheel macaroni
• 1/2 lb bacon, diced
• 1 onion, chopped
• 4 -6 cloves garlic, minced
• 3 medium zucchini, halved and sliced
• salt
• 3 tablespoons lemon juice
• 1/2 cup grated parmesan cheese

Recipe

• 1 prepare pasta according to package directions.
• 2 in a large skillet cook bacon over medium heat until crisp.
• 3 remove bacon to drain on paper towel lined plate; discard all but 2 tablespoons of drippings.
• 4 saute onion and garlic in bacon drippings for about 3 minutes or until tender.
• 5 add zucchini and salt; saute about 6 minutes or until tender.
• 6 drain pasta and add to zucchini mixture.
• 7 add lemon juice and bacon; toss well.
• 8 pour into a serving bowl and sprinkle with parmesan cheese.

Sea Scallops Sauteed With Mushrooms & Pasta

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 1 lb sea scallops, quartered (about 10 large)
• 8 ounces pasta (about 3 cups cooked al dente)
• 3 ounces fresh mushrooms (about 8 medium sliced)
• 3 tablespoons butter
• 3 garlic cloves
• 1/3 cup wine
• 3 tablespoons fresh lemon juice
• 1 teaspoon sea salt, freshly ground

Recipe

• 1 rinse scallops & drain.
• 2 melt 2 tbsp butter in large non-stick skillet.
• 3 add 1 clove pressed garlic & scallops.
• 4 cook over medium heat about 6 - 8 minutes, stirring often.
• 5 remove scallops and set aside leaving juice in pan.
• 6 add wine, 2 tbsp lemon juice, 2 cloves pressed garlic and mushrooms. saute for about 3 minutes.
• 7 add cooked pasta to pan, 1 tbsp butter, stir until melted.
• 8 add cooked scallops, 1 tbsp lemon juice, 1 tsp sea salt, stir, cover pan, remove from heat & let juices blend for about 5 minutes.
• 9 stir & serve.

Wild Rice With Cranberries And Caramelized Onions

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 2 cups chicken broth
• 1/2 cup brown rice
• 1/2 cup wild rice
• 3 tablespoons butter
• 3 medium onions, thinly sliced
• 2 teaspoons brown sugar
• 1 cup craisins
• 1/2 teaspoon finely grated orange zest

Recipe

• 1 combine chicken broth and both rices in a medium saucepan. boil over med-high heat, then reduce to low. cover and let simmer for 45 minutes or until rice is tender and the all liquid is absorbed.
• 2 while rice is cooking, melt butter in a medium skillet over medium-high heat. add onions and brown sugar.
• 3 cook until liquid is absorbed and onions are soft and translucent. reduce heat to low. slowly cook onions, until they are caramel color. stir in dried cranberries.
• 4 cover and cook over low heat until cranberries swell. fold cranberries, onions and orange zest into cooked rice.

Tuna Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 16 ounces cooked elbow macaroni
• 10 1/4 ounces cream of mushroom soup
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 2 (6 ounce) cans tuna
• 1/2 cup corn
• 1/2 cup green beans
• 1/2 teaspoon celery salt
• 1/2 teaspoon pepper
• 1 (6 ounce) can french-fried onions

Recipe

• 1 preheat oven to 350 degrees.
• 2 mix all ingredients except the french fried onnions and place in 2 quart casserole dish.
• 3 sprinkle the french fried onions on top and bake 30 minutes.

Texan Stir-fry From The Nice Polish Girl

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 -2 tablespoon oil
• 1 lamb tenderloin, trimmed,thinly sliced and cut into one inch strips
• 1 -2 tablespoon chili powder
• 1 -2 bunch green onion, cut into 1 inch pieces
• 1 clove garlic, minced (or more)
• 1 can black beans, drained and rinsed
• 1 cup chopped cilantro
• 1 pint cherry tomatoes, sliced in half
• 1 cup whole kernel corn, drained if using canned
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 3 cups cooked texmati rice

Recipe

• 1 heat the oil in a large skillet or wok.
• 2 stir-fry lamb with chili powder until lightly browned.
• 3 remove with slotted spoon and set aside.
• 4 add onions and garlic to drippings; stir-fry 30 seconds.
• 5 add remaining ingredients except rice; stir fry 2-3 minutes.
• 6 stir in lamb; heat through.
• 7 serve over hot texmati rice.

Toasted Orzo With Peas, Onion And Bacon

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 cups orzo pasta (rice-shaped pasta)
• 1 1/4 cups chopped onions
• 5 slices bacon, chopped
• 3 1/4 cups chicken broth (or more)
• 1 1/2 cups frozen peas, thawed

Recipe

• 1 heat large nonstick skillet over medium heat.
• 2 add orzo and stir until beginning to color, about 10 minutes.
• 3 transfer orzo to small bowl.
• 4 add onion and bacon to same skillet.
• 5 sauté until bacon browns and onion is tender, about 15 minutes.
• 6 add 3 1/4 cups broth and orzo and bring to boil.
• 7 reduce heat to medium-low, cover and simmer until broth is absorbed and orzo is tender, about 18 minutes.
• 8 mix in peas.
• 9 add more broth if mixture is dry.
• 10 cover and cook until peas are just warmed through, about 2 minutes.
• 11 season to taste with salt and pepper and serve.

Zucchini, Olive, Ricotta Rolls, Spinach Pasta And Tomato Sauce

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 4 zucchini (large and thin sliced in planks, skin on)
• 1 cup ricotta cheese
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated
• 1/8-1/4 cup olive tapenade
• 1/4 teaspoon black pepper
• 1 lb spinach pasta (cooked accordingly to directions)
• 28 ounces tomatoes, roasted and diced
• 2 teaspoons garlic, minced
• 1 cup cremini mushroom, chopped
• 1 onion (small chopped fine)
• 2 teaspoons olive oil (1 to saute the vegetables, 1 to saute the rolls)
• 1/2 teaspoon kosher salt, for the sauce
• 1/4 ground black pepper, for the sauce
• 1/2 cup grated parmesan cheese (as a garnish)
• 1 tablespoon fresh basil, chopped

Recipe

• 1 cheese filling -- in a small bowl mix the ricotta, the mozzarella, parmesan and pepper.
• 2 sauce -- in another pot on the stove add a little olive oil, garlic mushrooms and cook 4-5 minutes until soft and then add the tomatoes, salt and pepper to taste and just simmer for 15-20 minutes.
• 3 zucchini -- just wrap in a wet paper towel and cook 30-45 seconds on medium high heat, just until plyable or easy to roll. remove and let cool slightly.
• 4 roll up -- make the rolls, spread a little of the olive tapenade of each zucchini plank and then top with the cheese mix and roll up. put a tooth pick in to hold them together. now in a medium sized oven proof saute pan, add a little olive oil and cook until golden brown. transfer to a 325 degree oven to keep warm as you cook the pasta.
• 5 pasta -- make the pasta according to directions. once cooked drain and plate. top with 2-3 rolls per plate, some of the mushroom tomato sauce and garnish with fresh basil and parmesan. enjoy!

Wild Salmon With Pearl Couscous And Slow-roasted Tomatoes

Total Time: 3 hrs 20 mins Preparation Time: 40 mins Cook Time: 2 hrs 40 mins

Ingredients

• Servings: 6
• 6 plum tomatoes, halved lengthwise (1 pound)
• 1 1/4 teaspoons sugar
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup extra virgin olive oil
• 2 garlic cloves, finely chopped
• 10 fresh basil leaves
• 12 whole fresh oregano leaves
• 3 tablespoons finely chopped fresh oregano leaves
• 2 teaspoons fresh lemon zest, removed in strips with a vegetable peeler and finely minced
• 2 tablespoons fresh lemon juice
• 2 teaspoons olive oil
• 2 1/4 cups pearl couscous (israeli, 12 ounces)
• 1 3/4 cups reduced-sodium chicken broth (14 fl.oz.)
• 1 cup water
• 1/4 teaspoon salt
• 6 (6 ounce) wild salmon fillets, with skin (preferably center cut)
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/2 cup kalamata olives, pitted and quartered lengthwise (3 ounces) or 1/2 cup other brine-cured black olives

Recipe

• 1 roast tomatoes and prepare oil: put oven rack in middle position and preheat oven to 250 degrees.
• 2 toss tomatoes with sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides down, in a small shallow baking pan.
• 3 heat oil in a 9- to 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring occasionally, until pale golden, 1 to 2 minutes.
• 4 stir in basil and whole oregano leaves, then pour oil over tomatoes.
• 5 roast tomatoes until very tender but not falling apart, 2 1/4 to 2 1/2 hours.
• 6 transfer tomatoes with a spatula to a large plate, then pour oil through a fine-mesh sieve into a small bowl or measuring cup, discarding solids.
• 7 stir in chopped oregano, zest, juice, and remaining 1/4 teaspoon salt and pepper.
• 8 cook couscous: heat 2 teaspoons olive oil in a 3 quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes.
• 9 add broth, water, and salt and simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. remove from heat and let stand, covered, 10 minutes, then stir in 2 1/2 tablespoons lemon oregano oil- season with salt.
• 10 roast salmon while couscous stands: put oven rack in upper third of oven and preheat oven to 500 degrees.
• 11 line a 12"x17" shallow baking pan with foil then arrange salmon, skin sides down, in baking pan, then drizzle with olive oil, rubbing it over tops of fillets, and sprinkle with salt.
• 12 roast salmon until just cooked through, 12 to 14 minutes.
• 13 divide couscous among 6 plates.
• 14 lift salmon flesh from skin with a slotted spatula and transfer a fillet to each bed of couscous.
• 15 put 2 tomato halves on each plate, then sprinkle salmon with olives and drizzle with some lemon oregano oil.

Toasted Oatmeal With Walnuts And Apricots.

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• 1/4 cup walnut halves
• 1 1/4 cups oats, steel cut
• 5 cups water
• 1 cup dried apricot, chopped
• 1 pinch ground cinnamon
• 1/2 teaspoon coarse salt
• 2 teaspoons flax seeds, freshly ground
• 4 teaspoons honey (or to taste)

Recipe

• 1 preheat oven to 350 degrees.
• 2 spread walnuts and oats on 2 rimmed baking sheets.
• 3 bake until walnuts are toasted and oats are golden brown (about 10 minutes for walnuts and 12 minutes for oats).
• 4 bring water to a boil in a saucepan over medium heat.
• 5 stir in oats, apricots, cinnamon, and salt.
• 6 return to a boil.
• 7 reduce heat, partially cover, and simmer, stirring occasionally, until oats are tender and thickened, about 25 minutes.
• 8 chop nuts.
• 9 spoon oatmeal into 4 bowls.
• 10 sprinkle each serving with walnuts and flaxseed, and drizzle with honey.
• 11 serve immediately.

Toasted Oatmeal

Total Time: 7 mins Cook Time: 7 mins

Ingredients

• Servings: 2
• 2 tablespoons butter or 2 tablespoons margarine
• 1 cup oatmeal
• 1 teaspoon brown sugar, to taste
• 3/4 cup plain yogurt (or any flavor you like)

Recipe

• 1 melt butter or margarine in a small frying pan over medium/medium low heat.
• 2 add the oatmeal and stir so that it is evenly coated.
• 3 cook until the oatmeal starts turning golden brown and a little crunchy, about 3 to 5 minutes.
• 4 add the brown sugar, again stirring well to coat the oatmeal.
• 5 cook 1 to 2 minutes more, until the brown sugar is completely melted and dispersed, and the oatmeal is very golden brown.
• 6 serve on top of yogurt, or with a small amount of milk or cream.

Wild Rice Salad With Curry Dressing

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 (6 ounce) package long grain and wild rice blend
• 2 cups chicken broth
• 1 cup golden raisin
• 1 cup hot water
• 1/2 cup sliced green onion
• 1 cup chopped pecans, toasted
• 1 (16 ounce) can garbanzo beans, drained
• lettuce leaf
• 2/3 cup mayonnaise
• 1 tablespoon curry powder
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1/8 teaspoon ground cayenne pepper
• 2 teaspoons prepared dijon mustard
• 1 teaspoon worcestershire sauce

Recipe

• 1 add the chicken broth, rice and seasoning packet to a saucepan. let come to a boil, reduce heat to low, cover, and simmer 20-25 minutes or until liquid has evaporated and rice is soft.
• 2 soak raisins in 1 cup of hot water for 10 minutes, then drain.
• 3 to toast pecans, arrange them in a shallow baking tray and cook for 10 to 15 minutes in a 350 degree oven, checking after 8 minutes.
• 4 once the rice is ready, transfer it to your serving bowl, add the green onions, raisins, pecans, and beans, and stir gently.
• 5 to prepare curry dressing add mayonnaise, curry powder, honey, apple cider vinegar, ground red pepper, prepared dijon mustard, and worcestershire sauce in a small bowl & stir thoroughly.
• 6 serve with a dollop of curry dressing on a bed of lettuce leaves.

Wild Rice Salad With Dried Fruits And Nuts

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 cup wild rice
• 4 cups vegetables or 4 cups chicken broth
• 1/2 cup pecans
• 1/2 cup almonds
• 1/2 cup pitted dates, chopped
• 1/4 cup golden raisin
• 2 tablespoons diced red onions
• 2 tablespoons diced celery
• 1/4 cup green onion
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 garlic clove, crushed
• 1 teaspoon dijon mustard
• 1 teaspoon sugar
• 1 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup vegetable oil
• 1 tablespoon extra virgin olive oil

Recipe

• 1 bring stock to a boil, add rice and cook, covered, for about 45 minutes or until grains split.
• 2 (rice can be drained and refrigerated for up to 2 days).
• 3 whisk together all dressing ingredients except oils.
• 4 add oils last; whisk vigorously until the mixture emulsifies.
• 5 (store dressing 3 - 4 days in fridge).
• 6 toast nuts in a dry frying pan over medium heat, taking care not to scorch them.
• 7 cool, then roughly chop.
• 8 a few hours before serving, toss everything together in a large bowl with just enough dressing to lightly coat.
• 9 taste and season.
• 10 p.s. the recipe called for 1/4 cup olive oil but we found that too much.

Wild Rice Stuffing With Dried Apricots And Pecans

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 cups wild rice
• 2 cups chicken stock
• 1/2 teaspoon salt
• 1/2 cup chopped pecans
• 3/4 cup chopped dried apricot
• 2 stalks celery, chopped well
• 2 carrots, shredded
• 1 yellow onion, diced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• 1/4 cup fresh parsley, chopped
• pepper

Recipe

• 1 in a medium saucepan over medium high heat combine the rice, stock, 1/4 t.
• 2 salt and 2 cups water.
• 3 bring to a boil.
• 4 reduce heat to a simmer, cover and cook, stirring often, until rice is tender, about 40 minutes.
• 5 if all the liquid isnt absorbed dont worry about it, as long as the rice is done.
• 6 add the apricots, celery, carrots, onions and nuts to the rice mixture, stir and cover for 15 minutes.
• 7 taste and add remaining salt if you want and pepper to taste.
• 8 drain if needed.
• 9 stuff bird or place in a buttered casserole dish and bake at 350 degrees for 30 minutes.

Spaghetti Alla Puttanesco (uncooked Version)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup nicoise olive (or gaeta olives or kalamata olives)
• 2 1/2 lbs tomatoes, vine ripened (peel, seed) (optional)
• 1 1/4 cups extra virgin olive oil
• 2 garlic cloves, large chopped
• 8 leaves fresh basil, torn in small pieces
• 1 tablespoon flat leaf parsley, chopped
• 1 tablespoon capers, small, drained
• 1 pinch crushed red pepper flakes
• 1 lb spaghetti

Recipe

• 1 pit the olives and cut them into small slices. place the tomatoes in a serving bowl. add the olives and remaining sauce ingredients to the tomatoes with 1/2 teaspoon salt and mix well. let the sauce marinate for at least 1 hour at room temperature to give the flavors time to develop, or cover and chill in the refrigerator for up to 3 days.
• 2 cook the spaghetti until al dente. drain the pasta and toss thoroughly with the sauce in serving bowl. serve at room temperature.
• 3 if you like, add 1 teaspoon anchovy paste, or to taste, to the sauce ingredients upfront. for those who have to have a meal with meat add frozen, peeled and deveined, cooked shrimp. serve with bruschetta.

Tuna Cheese Casserole

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1/3 cup butter or 1/3 cup margarine
• 1 onion, chopped
• 1/2 cup flour
• 6 cups milk (i use 1%)
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1 pinch hot pepper flakes
• 4 cups penne or 4 cups rotini noodles
• 2 (6 ounce) cans tuna, drained (i use chunk in water)
• 3 cups grated cheddar cheese
• 1 cup parmesan cheese

Recipe

• 1 preheat over to 350 degrees.
• 2 melt butter in sauce pan over medium heat. cook onion for a few minutes and whisk in flour. cook for a few minutes.
• 3 gradually whisk in milk until smooth, whisking often. cook for about 15 minutes or until thickened.
• 4 turn off heat and add salt, pepper, oregano, garlic powder, hot pepper flakes, 2 cups of cheddar and 1/2 cup of parmesan.
• 5 meanwhile cook penne or rotini noodles until cooked. don't overcook as they cook more while baking. rinse with cold water and return to pot.
• 6 add sauce and tuna to the noodles (it looks like it will be too saucy but it turns out great) and divide between 2 greased 2 liter baking dishes. top with remaining 1 cup cheddar and 1/2 cup parmesan cheese.
• 7 cover with foil and bake in 350 degree oven for 20 minutes. uncover and bake for 25 minutes. yum yum!

Toasted Oats

Total Time: 21 mins Preparation Time: 1 min Cook Time: 20 mins

Ingredients

• 1 cup oats
• 12 inches aluminum foil, depending upon pan size

Recipe

• 1 preheat oven to 350 degrees f.
• 2 line baking sheet with tin foil, if desired.
• 3 spread oats in a shallow layer on a cookie sheet.
• 4 bake for 15 to 20 minutes or until lightly browned, stir occasionally.

Walnut Wheat Crumbles

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• 1 cup walnut pieces (or pecan meal)
• 1 cup water
• 1 cup water
• 1/4 cup onion powder
• 3/4 teaspoon celery salt
• 1 1/4 teaspoons garlic salt
• 1/2 teaspoon salt
• 1/2 teaspoon onion salt
• 2 1/2 cups water
• 2 cups bulgur wheat

Recipe

• 1 blend in a blender until creamy 1 cup walnut pieces(or pecan meal) and 1 cup water.
• 2 add and blend the 1 cup water, onion powder, celery salt, garlic salt, salt and onion salt.
• 3 pour the mixture into a 2 quart saucepan.
• 4 add the 2 1/2 cups water and bring to a boil.
• 5 add the 2 cups bulghur wheat and return to a boil.
• 6 lower the heat to simmer and cook about 15 minutes. turn off the heat and let the mixture cool until it gets thick. pour evenly onto 2 nonstick cookie sheets.
• 7 bake at 200*f. for 3 1/2 hours or until completely dehydrated, fluffing or crumbling the mixture every hour with a fork.
• 8 turn off the oven and let the crumbles cool completely. they will be dry and crunchy. put them into an airtight container and they will keep for weeks.
• 9 crumbles can be reconstituted by combining 2 cups crumbles with 2 cups hot liquid(water, tomato juice, or broth) and cooking them over low heat until they have reached the desired consistency. however, you don't need to reconstitute them when making chili or other recipes that contain liquids like soups and stews.

Tuna Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups medium pasta shells
• 2 (4 ounce) cans tuna
• 2 (8 ounce) cans fat-free cream of chicken soup
• 1/4 cup skim milk
• 1 (2 ounce) can mushroom pieces
• 1 (8 ounce) can peas
• 1/2 cup shredded cheddar cheese
• ruffles light potato chips

Recipe

• 1 cook pasta. combine with all other ingredients except the potato chips. bake in oven until cooked fully through. add potato chips to the top and put back in oven for 5 more minutes to crisp. enjoy!

Wild Rice-sweet Potato Salad With Pears

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 2 cups water
• 1 cup uncooked wild rice
• 1 cup diced peeled sweet potato
• 1 1/3 cups peeled bartlett pears, cored and diced (about 2 pears)
• 1/2 teaspoon fresh lemon juice
• 1 cup diced yellow bell pepper
• 1/4 cup sliced green onion
• 1 tablespoon toasted sesame seeds
• 1 teaspoon salt
• 3 tablespoons cider vinegar
• 3 tablespoons apple cider
• 2 tablespoons dark sesame oil
• 2 tablespoons thawed orange juice concentrate
• 1/2 teaspoon dried rubbed sage
• 1 garlic clove, minced

Recipe

• 1 for salad, bring water to a boil in a medium saucepan. add wild rice, reduce heat, cover, and simmer 1 hour or until tender. set aside.
• 2 cook sweet potato in boiling water 5 minutes or until tender. drain and rinse under cold water. set aside.
• 3 combine pear and lemon juice in a large bowl and toss to coat. add cooked wild rice, sweet potato, pepper, onions, sesame seeds, and salt. toss together.
• 4 for dressing, combine vinegar, apple cider, sesame oil, orange juice concentrate, sage and garlic in a small bowl and whisk well. pour over rice salad and toss to coat.

Spinach & Sausage Florentine Soup/pasta

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 32 ounces chicken broth
• 1/2 onion (sliced thin)
• 1 (16 ounce) package lamb sausage
• 4 minced garlic cloves
• 1 (10 ounce) box frozen spinach (or bag of fresh)
• 1 pint grape tomatoes (sliced in 1/2)
• 1 (16 ounce) box cooked pasta (suggest tri-color rotini)
• 1/2 cup margarine or 1/2 cup butter
• 1/2 cup parmesan cheese
• 1 tablespoon salt (for pasta water)

Recipe

• 1 brown sausage in a large deep fry pan.
• 2 add onion & garlic; cook for a few minutes.
• 3 add grape tomatoes; cook for 3 minutes longer.
• 4 add chicken broth with butter; stir till melted.
• 5 add spinach (ripped in pieces if fresh); bring to boil.
• 6 stir in parmesan & then pasta; bring to boil, then turn off.
• 7 serve immediately adding addition additional parmesan cheese to each individual bowl as desired.

Zucchini, Fennel & Bean Pasta

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 large fennel bulb, trimmed
• 2 medium zucchini
• 3 tablespoons extra virgin olive oil, divided
• 1/4 teaspoon salt
• 8 ounces whole wheat penne
• 2 garlic cloves, minced
• 1 cup cannellini beans, rinsed
• 1/2 cup water
• 2 roma tomatoes, diced
• 3/4 cup goat cheese
• 1/4 cup fresh mint
• pepper, to taste

Recipe

• 1 preheat oven to 400f.
• 2 cut fennel in half lengthwise, then into 1/2" thick wedges. quarter zucchini lengthwise. toss veggies with 1 t oil & salt. arrange in a single layer on a large baking sheet. roast, turning once, until soft & beginning to brown - about 20 minutes.
• 3 meanwhile, bring a large pot of water to a boil. add pasta and cook until tender, 8-10 minutes.
• 4 heat remaining 2 t oil in a large skillet over medium heat. add garlic and cook, stirring for 30 seconds. remove from heat.
• 5 when vegetables are cool enough to handle, coarsely chop. add veggies, beans and water to the pan with the garlic and cook over med-low heat.
• 6 drain the pasta and immediately add it to the pan. toss well and add tomatoes, cheese and mint. stir until just armed through. season with pepper.

Toasted Orzo With Peas And Parmesan

Total Time: 29 mins Preparation Time: 10 mins Cook Time: 19 mins

Ingredients

• Servings: 8
• 2 tablespoons unsalted butter
• 1 cup onion, finely chopped
• 3/4 teaspoon salt
• 2 garlic cloves, minced (2 teaspoons)
• 1 lb uncooked orzo pasta
• 3 1/2 cups low sodium chicken broth (or vegetable)
• 3/4 cup dry vermouth or 3/4 cup dry wine
• 1 3/4 cups frozen peas
• 1 cup parmesan cheese, grated
• ground nutmeg, to taste
• ground black pepper, to taste

Recipe

• 1 heat butter in 12-inch nonstick skillet over medium-high heat; add onion and salt and cook, stirring frequently, until onion has softened and is beginning to brown, about 5 minutes.
• 2 add garlic and cook until fragrant, about 30 seconds.
• 3 add orzo and cook, stirring frequently, until most of orzo is lightly browned and golden, 5 to 6 minutes.
• 4 turn off heat and add vermouth and chicken broth.
• 5 go back to medium-high heat and bring to boil; reduce heat to medium-low and simmer, stirring occasionally, until all liquid has been absorbed and orzo is tender, 10 to 15 minutes.
• 6 gently stir in peas, cheese, nutmeg, and pepper to taste.
• 7 remove from heat and let it stand until peas are heated through, about 2 minutes.

Wild Rice Soup With Chicken

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 medium chopped onion, sauted
• 1/2 cup cooked wild rice, i use uncle ben's original wild rice (whole box)
• 1 pint half-and-half
• 1 pint milk
• 3 (10 ounce) cans cream of potato soup
• 1 1/2 cups of grated velveeta cheese
• 1 1/2 cups sharp cheddar cheese, grated
• 1 rotisserie-cooked chicken, cut up

Recipe

• 1 cook rice by directions on the box. let it sit until all water is absorbed.
• 2 combine all ingredients in large dutch oven or crock pot and simmer until cheese is melted.

Spaghetti & Eggs

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 (28 ounce) cans kitchen ready tomatoes
• 4 (6 ounce) cans tomato paste (small)
• 4 garlic cloves
• 2 tablespoons cayenne pepper (to taste)
• 1 onion (optional)
• 3 tablespoons olive oil
• 1/2 cup romano cheese
• 4 -8 eggs (1 or 2 per person)
• 1 lb angel hair pasta

Recipe

• 1 gravy:.
• 2 let a about 2 tblsps olive oil heat in a pasta pot.
• 3 chop the garlic and combine with oil.
• 4 sprinkle cayan pepper over the oil and let simmer.
• 5 chop onion (opt.)and cook until soft in the olive oil.
• 6 combine tomato paste and let cook combining a cup or so of cold water. let cook for about 5 minutes adding seasons as desired. add the 2 cans of kitchen ready tomatoes and let simmer adding 1/2 cup of finely grated romano cheese. after letting this sit for a while the gravy will begin to thicken, add 2 tomatoe cans of cold water.
• 7 let come to just about a boil and crack the egg into the pot. give enough room to each of the eggs cooking in the pot so they are not touching eachother.
• 8 reduce heat and let cook.
• 9 boil the pasta as instructed on the box.
• 10 the eggs usually take about 10 - 15 minutes to cook, the best way to tell if they are done is to carefully scoop them, if they jiggle, let them cook. otherwise, serve pasta with gravy and place eggs atop the pasta.
• 11 adding romano cheese is delectable!
• 12 a must know about this one, never stir the gravy once you have added the eggs to the pot, doing so will break up the eggs and make a bit of a mess in your pot of gravy.
• 13 enjoy, i hope you like it :).

Wild Rice Skillet Fritters

Total Time: 11 mins Preparation Time: 5 mins Cook Time: 6 mins

Ingredients

• 1 egg
• 2 tablespoons flour
• 1 tablespoon cream cheese dip (or dressing, i always use a dip as for potato chips but have used ranch dressing in a pinch)
• 1/4 teaspoon salt
• 1 cup cooked wild rice, cooled
• vegetable oil (for frying)

Recipe

• 1 in mixing bowl beat together egg, flour, cream cheese dip and salt.
• 2 add wild rice and stir to combine.
• 3 heat 1/8 inch oil in large skillet over medium high heat.
• 4 spoon ¼ cup rice mixture into the oil and spread out with a spoon to forma about a 3 inch circle.
• 5 repeat with remaining rice mix or until skillet is full.
• 6 do not overcrowd.
• 7 cook until crisp and golden then flip and cook the other side.
• 8 transfer to paper towel lined plate and keep warm.
• 9 variations.
• 10 stir 2 tsp grated onion and or celery in with the wild rice.
• 11 use a flavored dip like artichoke or onion in place of the cream cheese dip.
• 12 use bacon drippings for the oil and add crumbled bacon before frying.
• 13 substitute celery or garlic salt for the salt.
• 14 add ¼ tsp dry mustard to the egg mixture.

Toasted Pasta "fregola" With Clams

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 lbs manila clams
• 1/2 cup fregola pasta
• 8 cups clam broth or 8 cups water
• 1/2 cup olive oil
• 2 garlic cloves
• 2 lbs tomatoes, crushed
• 2 tablespoons parsley, chopped
• chili flakes
• salt

Recipe

• 1 drop the pasta slowly in to the boiling broth/water, mix and cook for 6-8 minutes. at the same time, in another saucepan, heat the olive oil and add the garlic. cook just till slightly softened, add the chili flakes, then add tomatoes and cook for 10 minutes. cook clams in another pan with a drop of oil until they open and add them to the tomato sauce. add the clams and fregola to the tomato sauce. add the parsley and salt to taste. serve hot.

Wild Rice, Goat Cheese And Chorizo Dressing

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1 1/2 loaves country bread, cubed & dried
• 1 lb chorizo sausage
• 6 -8 cups cooked wild rice (i use trader joe's already prepared... i'm lazy!)
• 1/4 cup butter
• 1 1/2 cups onions, chopped
• 3/4 cup celery, chopped
• 3/4 cup carrot, chopped
• 4 garlic cloves, minced
• 3 tablespoons fresh thyme, chopped (or 2/3 teaspoons dried)
• 3 -5 cups chicken stock, approx
• 16 ounces goat cheese, crumbled (large-ish crumbles)
• 3/4 cup parsley, chopped (please use fresh!)
• salt, to taste
• black pepper, to taste

Recipe

• 1 cube & dry bread. (i do this the night before on baking sheet in a 200° oven, tossing frequently.) put in large bowl.
• 2 cook chorizo thoroughly over medium heat. drain using colander lined with several paper towels.
• 3 sauté onion, celery, carrot in butter until soft. add garlic & thyme and cook another minute.
• 4 combine sautéed mixture, wild rice, parsley and *some* chicken broth with the bread. (you want this to be quite wet. start with 3 cups of broth & add more until it is.).
• 5 add goat cheese and chorizo. mix lightly so the chevre & chorizo don't 'disappear' completely into dressing.
• 6 add salt and pepper to taste.
• 7 butter or non-stick spray a large casserole dish (or foil pan(s)). add dressing and place, uncovered, in a pre-heated 350° oven. bake 30 - 45 minutes (until heated all the way through & lightly browned). cover with foil & let rest for approximately 10 minutes.
• 8 serve and enjoy!
• 9 (leftovers are wonderful. just sprinkle with more chicken broth & heat.).

Sweet Potato Yeast Bread Abm

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• 1/2 cup milk, warm plus
• 2 tablespoons milk, warm
• 1 egg, lightly beaten
• 4 1/2 teaspoons butter, room temperature
• 1/2 cup canned sweet potatoes, drained and mashed
• 2 tablespoons brown sugar
• 1/3 cup miniature marshmallow
• 1 1/2 teaspoons salt
• 3 cups bread flour
• 2 1/4 teaspoons active dry yeast

Recipe

• 1 in your bread machine pan, place all ingredients in order suggested by manufacturer. select basic bread settings. choose crust color and loaf size if available.
• 2 i usually make this on the dough cycle. after removing the dough from the bread machine, place it in a loaf pan that has been sprayed with pam. let rise in a warm place for about 30 minutes (i place the pan on the top of the stove while it preheats). bake at 350° for about 30 minutes. the loaf will sound hollow when you tap on it when it is done. if using an instant-read thermometer, bread will be 180° - 190°.
• 3 serve warm with butter.

Zucchini, Banana, Flaxseed Muffin

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 3/4 cups flour
• 1/2 cup flax seed
• 1 cup brown sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 1 teaspoon cinnamon
• 1 1/2 cups zucchini
• 1/3 cup mashed banana (1 banana)
• 3/4 cup whole milk
• 1 egg
• 1 teaspoon vanilla

Recipe

• 1 preheat oven 350 degrees fahrenheit.
• 2 lightly coat 12 muffin cups with cooking spray.
• 3 grind flaxseed for 1/2 cup.
• 4 grate the zucchini coarsely.
• 5 mix together flour, flaxseed, brown sugar, baking soda, baking powder, salt and cinnamon.
• 6 add zucchini and banana and stir until combined.
• 7 mix milk, egg and vanilla and add to mixture. do not overmix.
• 8 bake 20 to 25 minutes.
• 9 cool on rack before removing from muffin pans.

Toasted Orzo With Parsley

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 3 tablespoons olive oil
• 1 lb orzo pasta
• 2 1/2 cups chicken broth
• 2 tablespoons butter
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/4 cup parsley, chopped

Recipe

• 1 heat oil in l skillet over medium high heat until oil is shimmering and then add the orzo. toast, stirring frequently, until it starts to turn golden brown (3-5 minutes).
• 2 stir in broth and bring to a boil, reduce heat to low, cover, and simmer until orzo is tender and broth is absorbed (10-15 minutes).
• 3 remove from heat; let stand 5 minutes. uncover and stir in butter, salt, peper and parsley.

Tuna Casserole, Plain And Simple

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 5 ounces uncooked wide egg noodles
• 10 ounces low-fat cream of mushroom soup
• 10 -12 ounces milk, any, use soup can for measure
• 1 small onion, chopped fine, saute
• 1 stalk celery, chopped fine, saute
• 1 teaspoon butter
• 1/3 cup frozen peas, do not thaw, run hot water over to separate
• 1 (6 ounce) can tuna, packed in water, drained
• 1 cup sharp cheddar cheese, shredded

Recipe

• 1 preheat oven to 350°f.
• 2 i actually weigh out the noodles. you can estimate based on the package size. you may find that more milk will be needed (as noted) if you over estimate the amount of noodles.
• 3 cook noodles approximately 2 minutes less package directions. drain.
• 4 spray casserole w/ nonstick spray. place cooked noodles in an 8x8 casserole dish.
• 5 drain and break up tuna with a fork. add to noodles. stir in to combine.
• 6 in a separate bowl, combine soup and milk,.
• 7 sauté onion and celery in 1 t butter; add to noodles.
• 8 add soup to noodles. at this point, if there does not seem to be enough liquid, feel free to add more milk to casserole until creamy.
• 9 sprinkle frozen peas on top of noodle mixture; mix together.
• 10 sprinkle 2/3 cheese on top, and stir to combine. top with remaining cheese.
• 11 cover and bake at 350°f for 30 -40 minutes or until bubbly and heated through.

Zucchini, Mushroom, And Fresh Tomato Sauce Over Pasta

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 cup diced trimmed zucchini (1 1/2 inch dice)
• 1 cup diced mushroom
• 2 garlic cloves, minced
• 1 cup chopped fresh tomato
• 1/2 teaspoon salt
• 1/4 cup chopped fresh italian parsley
• 2 tablespoons chopped fresh basil
• 1 lb penne, cooked al dente and drained
• grated parmesan cheese

Recipe

• 1 heat the oil in a wide saucepan; add in onion; stir/saute 5 minutes.
• 2 stir in zucchini and mushrooms; saute over high heat, stirring, until tender, about 10 minutes.
• 3 stir in garlic; saute 1 minute.
• 4 add in tomatoes; cook/stir 5 minutes.
• 5 add in salt, parsley, and basil.
• 6 toss hot pasta with the sauce; serve immediately; sprinkle grated parmesan on top.