Southwest Quinoa Salad

Salad:

2 teaspoons olive oil
2 cloves garlic, minced
1 cup quinoa, well rinsed and drained
1 can (14.5 oz) chicken or vegetable broth
1 cup frozen corn
1 can (15 oz) black beans, rinsed and drained
1 red bell pepper, chopped
4 green onions, sliced
2 tablespoons minced fresh cilantro

Cooked, shredded chicken (I use about 14 oz rotisserie chicken)

Vinaigrette:
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon chili powder
1/2 teaspoon cumin
salt and pepper, to taste

Heat the 2 teaspoons olive oil in a medium saucepan over medium heat. Add the garlic and saute until fragrant, stirring, about 1 minute. Add the quinoa and stir to toast 1-2 min. Add vegetable broth and bring to a boil. Reduce the heat, cover, and simmer until the liquid has been absorbed, about 12-16 minutes. Remove from the heat.

While the quinoa cooks, prepare the lime vinaigrette. In a small bowl, combine the dressing ingredients. Whisk until well combined.

Transfer the cooked quinoa to a large bowl and stir in the corn, black beans, bell pepper, green onions and cilantro. Add the dressing and stir gently to combine. Taste and adjust seasonings as necessary.

Serve salad warm or cold, with guacamole or sliced avocado if desired.

Recipe and image from Kristine's Kitchen

Chow Mein

¼ c. soy sauce
1 Tbsp. brown sugar
2 cloves garlic, minced
1 tsp. fresh ginger, grated
ground black pepper, to taste
2-3 Tbsp. vegetable oil
3 (5.6 oz) packages refrigerated Yaki Soba noodles (found in the produce section)
⅔ c. chopped celery (chopped diagonally)
1 medium-sized onion, thinly sliced
2 c. chopped cabbage
1-2 lb diced chicken, optional

In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.
Remove Yaki Soba from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside.

Heat oil in a large wok or skillet. Add chicken (if using), celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent (or until chicken is cooked through). Add cabbage and saute an additional minute or so.
Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through.

recipe from favfamilyrecipes.com

Minestrone Soup

1 1/2 Tbs olive oil

1 small/medium onion, chopped

1 large carrot, thinly sliced

1-2 stalks celery, diced

1 small zucchini, diced

4-5 cloves garlic, minced or pressed

1 cup frozen green beans

2 15oz. cans red kidney beans, drained and rinsed

2 15oz. cans white beans like Great Northern or Canalini

1 14oz. can diced tomatoes, drained

1 1/2 tsp. dried oregano

1 tsp. dried basil

1/2 tsp. dried thyme

1 1/2 tsp. kosher salt (or 3/4 tsp. table salt)

1/2 tsp. black pepper

32 oz. vegetable broth (that's 4 cups) (I used chicken bouillon + 4 c. water)

3 cups hot water

1/2 cup ditalini or other small shell pasta

4 cups loosely packed fresh spinach leaves

2-3 Tbs. fresh minced parsley, or 2-3 tsp. dried

Heat a large stock pot to medium high heat.  Add olive oil to coat bottom of pan.  Add onions, carrot, and celery.  Saute 4-5 minutes, until onions start to look translucent.  Add zucchini and garlic and cook for 2-3 minutes longer, stirring until garlic is fragrant.  Add green beans, kidney and white beans, tomatoes, and seasonings and stir to combine.  Add broth and water and bring soup to a simmer.  Cover pot and simmer on low for 20-25 minutes, until carrots and celery are tender.  Add pasta and cook until pasta is soft, 8-10 minutes.  (Add additional vegetable broth or water if you feel you need it for preferred consistency.)  Remove pot from heat and stir in spinach and parsley.  Season with additional salt and pepper to taste. Makes about 3 quarts. Serves 8.

slightly adapted from ourbestbites

Southwestern Three Bean and Barley Soup

This recipe makes a nice soup-in-a-jar mix that we gave out to our neighbors this year. It is also inexpensive, easy, and tasty anytime! For making the mix-in-a-jar, just layer the following ingredients in this order:

5 tsp. chicken bouillon granules*

2 Tbs. dry minced onion**

2 tsp. chili powder

1 1/2 tsp. cumin

1/2 tsp. oregano

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

2 Tbs. dehydrated carrots**

1/2 c. dried black beans

1/2 c. pearl barley

1/2 c. dried kidney beans

1/2 c. dried great northern beans

To prepare, just add water! In a slow-cooker combine above ingredients with 7 cups water. Cover and cook until beans are tender, about 4 hours on High or 7-8 hours on Low.

*May substitute 5 c. chicken broth for the bouillon, just decrease water to 2 cups.

**May substitute fresh chopped vegetables (celery would be good too) but don't add until the last 1-2 hours of cooking.

Tomato and Mozzarella Baked Penne

2 Tbs. extra virgin olive oil
2 garlic cloves, pressed
2 14oz. cans diced tomatoes
1 1/2 tsp. Italian seasoning
1/2 tsp. salt
freshly ground pepper
1 lb. penne pasta
8 oz. shredded mozzarella
2/3 c. parmesan

Heat oil in skillet. Add garlic and cook over med-high heat for 1 min. Add tomatoes and seasoning and simmer rapidly, stirring occasionally until thickened, about 15 min. Add salt & pepper. Meanwhile, cook pasta according to package directions. Toss pasta with sauce. Place 1/2 of pasta in a greased 9x13 baking dish (or 2-8x8's). Cover with half of mozzarella and parmesan. Top with remaining pasta and cheeses. Bake at 400 for 15 minutes.

adapted from annies-eats.com

Mom's Au Gratin Potatoes

4-5 small potatoes
1/2 tsp. salt
1/4 tsp. garlic powder

4 Tbs. butter
4 Tbs. flour
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
2 c. milk

ham (cut into bite-sized pieces); optional
shredded cheddar cheese

Peel potatoes, or scrub them and leave the skins on. Slice potatoes 1/4" thick. Place potatoes in a large pot and cover with water. Add salt and garlic powder. Bring potatoes to a boil and cook about 5 min. until they are slightly soft, but still firm (par-boiled). Meanwhile, prepare white sauce (I use the microwave): Melt butter, whisk in flour slowly, add salt and seasonings, then whisk in milk. Microwave for 2 minute intervals, whisking in between, until mixture thickens.

In an 8x8 baking dish layer potatoes, ham, sauce, and cheese. Repeat. Bake at 350 for 20-30 minutes until hot and bubbly. Double recipe to fill a 9x13 pan.

Good For You Smoothie

1/2 c. 100% fruit juice
1/2 c. 100% vegetable juice (carrot, tomato, etc.)
1/2 c. nonfat plain yogurt
1 c. unsweetened frozen fruit (all 1 type or a variety)
1/2 an avocado (opt.)
2 Tbs. milled flax seed
1 handful fresh spinach
ice, if desired for thickness

Blend until smooth and enjoy! Makes about 2 1/2 cups.

Perfect Potatoes Au Gratin

4 whole Russet Potatoes, Scrubbed Clean
2 Tablespoons Butter, Softened
1-½ cup Heavy Cream
½ cups Whole Milk
2 Tablespoons Flour
4 cloves Garlic, Finely Minced
1 teaspoon Salt
Freshly Ground Pepper, to taste
1 cup Sharp Cheddar Cheese, Freshly Grated

Preheat oven to 400 degrees. Smear softened butter all over the bottom of a baking dish. Slice potatoes, then cut slices into fourths. In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper. Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes. Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly. Allow to stand for a few minutes before serving.
 
*Add some cubed ham to make this a main dish!

Holly's Baked Macaroni and Cheese

2 cups macaroni
1 cup milk
2 cups shredded cheddar cheese
1 can cream of chicken soup
1/8 tsp. garlic powder
1/4 tsp. dry ground mustard
pepper to taste

Boil the macaroni until tender.  Meanwhile, mix the milk, cream of chicken soup, and seasonings in an 8x8 baking pan. Drain the macaroni and combine with the soup mix and cheese.  Top with more shredded cheese if desired.  Bake at 350 for 1/2 hour.

Potato Casserole (Funeral Potatoes)

8 medium potatoes, grated (or 26 oz bag frozen hash browns)
½ c. chopped green onion
1 ½ c. grated cheese
1 c. sour cream
1 can cream of chicken soup
¾ can water
corn flakes, crushed

Place grated potatoes in 9 X 13 pan. Mix remaining ingredients together and pour over potatoes. Toss lightly to mix. Top with crushed Corn Flakes. Bake at 350◦ for 30 minutes.

Veggie Casserole

3 cans vegetables (or equivalent of frozen or fresh veggies)
1 can cream of mushroom soup
1 cup cheddar cheese, shredded
1 t thyme
1 tube refrigerator rolls, cut into 1/4ths

Mix all ingredients except rolls. Put in baking dish and bake at 400° for about 20 minutes or until bubbly. Spread rolls on top evenly. Bake for 15 minutes or until rolls are golden brown. Optional: add cooked, diced chicken.

Fettuccine Alfredo

8 oz. uncooked fettuccine
½ c. butter
½ c. heavy whipping cream
¾ c. grated parmesan cheese
½ tsp. salt
dash of pepper
chopped fresh parsley (opt.)

Cook fettuccine in salted water. For alfredo sauce, heat the butter and whipping cream in a saucepan over low heat, stirring constantly, until butter is melted. Stir in the cheese, salt, and pepper until mixture is smooth. Drain fettuccine. Pour sauce over noodles and stir until well coated. Sprinkle with parsley. Add in cooked chicken if desired.

Ravioli and Cheese Bake

1 jar spaghetti sauce
1 can diced tomatoes
1 can beef broth
1/4 cup italian dressing
2 (13 oz) pkg.'s frozen cheese ravioli
1 cup shredded mozzarella

Combine spaghetti sauce, tomatoes, broth, and dressing in a bowl. Place fresh or frozen ravioli in a 9x13 baking dish. Pour sauce over ravioli and mix lightly. Cover with foil. Bake at 375° for 1 hr. Remove foil, stir a little if needed, and sprinkle with cheese. Let stand for 5 minutes or until cheese melts, or turn off oven and place dish back in oven till cheese melts.

Baked Penne With Mornay Sauce

1/2 lb of penne pasta
1/2 onion, minced
2 1/2 Tbsp butter
3 Tbsp flour
1 cup chicken broth
1 1/2 cups heavy cream or milk
fresh ground black pepper
Pinch nutmeg
Pinch salt
½ cup grated Romano cheese

Cook Penne in salted water till al dente, about 11 minutes. Melt butter in sauce pan, soften onions, and add flour stirring constantly to make a roux, about 1-2 min, (mixture should be a pale yellow color and foamy looking, do not brown it). Slowly stir in chicken stock, bring to boil. Add heavy cream, stir constantly, return to boil, then simmer a few minutes, stirring occasionally. Season with fresh ground pepper and nutmeg (do not add salt yet). Remove from heat. Add shredded cheese. Taste, adjust seasonings, add salt if necessary. Combine with Penne. Pour into a casserole dish; top with breadcrumbs or more grated cheese if desired. Bake at 350° till warmed through.

Zucchini Casserole

1 c. sliced carrots
6 c. cubed zucchini (4-5 small zucchini)
¼ c. chopped onion
2 chicken breasts, cubed (optional)
1 can cream of chicken soup
1 (10 oz.) pkg. Stove Top Stuffing
½ c. margarine
1 c. sour cream

In a large skillet, cook chicken in a little oil until cooked through. Remove from pan and set aside. Cook onions, carrots, and zucchini until tender. Add chicken back in. Mix together sour cream and soup in a separate bowl then add to vegetables. In another separate bowl, melt the butter then add the stuffing mix. Place half the stuffing mix in a greased casserole dish (9x11"). Top with vegetable mix. Place remaining stuffing mix on top. Bake at 350° for 25 min.

image from sixsistersstuff.com