Hearty Garlic and Herb Alfredo

Ingredients:
1 box Kraft Macaroni and Cheese, Garlic and Herb Alfredo Variety
1 cup cooked, diced or shredded chicken breast
1 1/2 cups loosely packed fresh spinach, torn into small pieces
1 6 or 7 ounce jar marinated artichoke hearts, drained and diced
1/4 cup sun-dried tomatoes packed in oil, drained and sliced
1 cup fresh bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon butter

Directions:
Prepare Macaroni and Cheese according to package directions.  Add chicken, spinach, artichoke hearts, and sun-dried tomatoes.  Stir over low heat until everything is combined and heated through.  Spoon mixture into a serving dish, or 6 individual ramekins.  Combine bread crumbs, Parmesan, and butter, and mix thoroughly. Sprinkle evenly on top of pasta and place under a broiler just until crumbs are golden and toasted.  Serves: 6.

Roasted Garlic Cauliflower

Ingredients:
2 TBSP minced garlic
3TBSP olive oil
1/3 cup grated Parmesan cheese
salt and pepper to taste
1 large head cauliflower, separated into florets

Directions:

1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Christmas Morning Quiche

For as long as I can remember, my Mom has made this every Christmas morning.  We do this now with our own family.  It's a once a year delicacy!

Ingredients
1 pie crust
1/2 lb fresh mushrooms, sliced
1/4 cup sliced green onions
1 TB butter
1/2 tsp salt
1 cup shredded Swiss cheese
1 cup light cream or milk
1/4 cup Parmesan cheese
3 eggs

Directions:

Saute onions and mushrooms.  Put in bottom of pie shell. Mix the other ingredients and pour over.  Bake 35-40 min. at 375.

Cheesy Bean Quinoa Casserole

Ingredients:
1 1/2 cup quinoa, dry
2 tbsp olive oil
2 cloves of garlic, minced
1 1/2 cup frozen corn
3 bell peppers of any color, diced
1/2 medium jalapeno pepper, seeded and diced
1 tbsp cumin
15 oz can of black bean, rinsed and drained
3/4 cup plus 1/4 cup (for garnish) cilantro, chopped
1/4 cup plus 1/4 cup (for garnish) green onions, chopped
1/5 cup plus 0.5 cup cheddar or Tex Mex cheese, shredded
3/4 cup coconut milk
1/4 tsp salt

Directions:
1. Cook quinoa as per package instruction and undercook by 4 minutes.  Add to a large mixing bowl.
2. Preheat oven to 350 degrees F and get an 8 x 11 baking dish ready.  Set aside.
3. Preheat large skillet on medium heat and add olive oil.  Add garlic and cook for 30 seconds mixing often.  Add corn, bell peppers, jalapeno pepper and cumin.  Mix and sautee undistrubed for 3 minutes, mix and sautee for another 3 minutes.  Transfer to a bowl with quinoa.
4. To the bowl with quinoa and sauteed vegetables, add black beans, 3/4 cup cilantro, 1/4 cup green onions, 1/5 cup cheese, coconut milk and salt.  Mix enough to combine all ingredients.
5. Transfer the mixture to the 8 x 11 baking dish, sprinkle with remaining 0.5 cup cheese and bake for 30-40 minutes uncovered.  Remove from the oven, sprinkle with remaining cilantro and green onions, and serve warm.  No need to let the casserole to cool down.

Freezing instructions: Do not bake, just freeze assembled in a baking dish.  Bake frozen 15 minutes longer than the original recipe calls for. 

Black Bean and Quinoa Soup

Made this deliciousness last night with a plate of cheesy chips (for the kids, right!).  Can't say that I've ever had a better black bean soup!

Ingredients:

1 tablespoon olive oil
1 yellow onion, diced medium
4 cloves garlic, minced
1 cup chopped fresh tomato
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 cup quinoa
1 large carrot, cut into 1/4 inch pieces or so
2 bay leaves
4 cups vegetable broth, divided
1 24 oz can black beans
1/2 cup chopped cilantro, plus extra for garnish

For serving:
Avocado
Tortilla chip
Sour Cream

Directions:

Preheat a 4 quart pot over medium heat. Saute onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic and saute with the onions for a few seconds. Then add tomato, cumin, oregano and red pepper flakes and cook for a minute or so, just to break down the tomatoes a bit.

Add quinoa, carrots and bay leaves, and then pour in 2 cups of the broth. Cover and bring to a boil. Let boil for 5 minutes.

Add the remainder of the broth, the black beans with their cooking liquid, and the cilantro. Cover and bring to a boil, then remove the lid, lower heat to a simmer and cook for 10 more minutes or so, to cook the quinoa the rest of the way.

Taste for salt and seasonings and let sit for 10 minutes or so to allow the flavors to marry. Remove bay leaves and serve topped with crushed tortillas, avocado and cilantro.

Italian Chicken and Vegetables

Ingredients:
4-6 raw chicken breasts,
Two of your favorite vegetables (new potatoes, green beans, broccoli, squash, zucchini, etc.)
1 packet Italian Dressing Mix
4 TBSP Butter, cut into small pieces

Directions:
Arrange in 3 sections in a 9x13 dish.  Sprinkle with a packet of Italian dressing mix.  Top with butter pieces.  Cover with foil and bake at 350 degrees for 1 hour.

Turkey Strganoff

Ingredients:

• 1/2 pounds lean ground beef or turkey
• 1 small onion, chopped (about 1/2 cup)
• 1 clove garlic, finely minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces sliced white button mushrooms
• 4 ounces light cream cheese, cubed
• 2 cups low-sodium beef broth
• 1/2 cup lowfat milk
• 3 tablespoons flour
• 1/2 cup light sour cream
• Salt and pepper to taste
• Cooked egg noodles or rice for serving

Directions

1. In a large nonstick skillet, cook the meat, onion, garlic, salt and pepper, on medium-high heat, stirring occasionally to break up the meat into small pieces, until the meat is almost cooked through but still slightly pink, about 5 minutes. Drain excess grease. Add sliced mushrooms and cook until the mushrooms are soft and browned and the meat is cooked through, another 5 minutes or so.
2. Add the cubed cream cheese and let the cream cheese melt over medium heat, about 2-3 minutes, before stirring in. Mix gently until the cream cheese is incorporated throughout the meat mixture. In a large liquid measuring cup, combine the beef broth and milk. Whisk in the flour until the mixture is smooth and there are no lumps of flour remaining.
3. Stir the beef broth/milk mixture into the meat and cook over medium or medium-high heat, stirring occasionally. Let the mixture bubble and simmer until slightly thickened, 3-4 minutes. Stir in the sour cream and add additional salt and pepper to taste. Serve over cooked egg noodles or hot, cooked rice. Sprinkle each serving with fresh parsley, if desired.