magnolia beef and broccoli

http://www.startribune.com/sunday-supper-mongolian-beef-and-broccoli/277144851/

zucchini cassserole

2 Lbs. Zucchini
1/4 chopped onion.
Boil Z/O in salted water for 5 Min. Drain well

1 can cream chicken soup (sm.)
1 cup sour cream
Mix together

1 cup shredded carrots
Fold with all the above
Put in dish

1 8 oz. stuffing
1/2 C. Butter
Mix together put on top
Bake 350 for 25 min.

broccoli and cheese- panera

http://77easyrecipes.com/panera-broccoli-cheese-soup/

zucchini dish

2 Lbs. Zucchini 
1/4 chopped onion.      
Boil Z/O in salted water for 5 Min. Drain well

1 can cream chicken soup (sm.)
1 cup sour cream
Mix together

1 cup shredded carrots
Fold with all the above
Put in dish

1 8 oz. stuffing
1/2 C. Butter
Mix together put on top
Bake 350 for 25 min.

apple brownie

Slow cooker honey pork roast

SLOW COOKER HONEY PORK ROAST

Serves 6 to 8
Prep Time: 5 minutes
Total Time: 6 hours 5 minutes

INGREDIENTS

• 3 to 4 pounds pork loin roast
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• ½ teaspoon black pepper
• ¾ teaspoon salt
• 2 tablespoons garlic, minced
• ½ cup honey
• 2 tablespoons olive oil
• ¼ cup soy sauce
• ⅔ cup Parmesan cheese, grated

DIRECTIONS

1. Place the pork loin roast in the inner pot of a slow cooker.
2. In a medium bowl, combine the dried oregano, dried basil, black pepper, salt, minced garlic, honey, soy sauce and Parmesan cheese, and mix well.
3. Pour the sauce over the pork loin roast into the slow cooker.
4. Cover and cook on low for 6 to 8 hours.
5. Remove the cooked pork loin roast from the slow cooker, reserving the liquid. Shred the meat.
6. Add the reserved cooking liquid to a saucepan and bring to a boil. Reduce the heat and simmer until reduced and thickened.
7. Pour the reduced, thickened sauce over the shredded meat and serve.

lasagna- swiss emmenthal

pulled Pork

Ingredients
1/4 cup brown sugar
1 tablespoon chile powder
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1 pork shoulder roast (also called pork butt)
4 onions, cut into halves
1 bottle good barbecue sauce
Good-quality hamburger rolls, for serving



Directions
Watch how to make this recipe.
Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.
Preheat the oven to 300 degrees F.
Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board.
Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.
Shred the meat with two forks, then toss in the barbecue sauce until it's coated to your liking! Serve on hamburger rolls.
Recipe courtesy of Ree Drummond



Read more at: http://www.foodnetwork.com/recipes/ree-drummond/pulled-pork.html?oc=linkback

Chocolate chip Brittle

Grilled Chicken with Spinach and Melted Mozzarella

Grilled Chicken with Spinach and Melted Mozzarella 
Gina’s Weight Watcher Recipes 
Servings: 6 • S Size: 1 cutlet, spinach, cheese • Points +: 4 pts • Smart Points: 3
Calories: 153.3 • Fat: 4.2 g • Protein: 24.5 g • Carb: 4.0 g • Fiber: 1.3 g • Sugar: .7 g

Ingredients: 

• 21 oz (3 large) chicken breasts sliced in half lengthwise to make 6 cutlets
• salt and pepper to taste
• 1 tsp olive oil
• 3 cloves garlic, crushed
• 10 oz frozen spinach, drained
• 3 oz shredded part skim mozzarella
• 1/2 cup roasted red pepper, sliced in strips (packed in water)
• olive oil spray

Directions:

Preheat oven to 400°. Season chicken with salt and pepper. Lightly spray a grill with oil (I used my George Forman

image: http://www.assoc-amazon.com/e/ir?t=ginsweiwatrec-20&l=btl&camp=213689&creative=392969&o=1&a=B001NXC65K

) or grill outside on a gas grill. Cook chicken on the grill until no longer pink, careful not to overcook or you’ll have dry chicken.

Meanwhile, heat a sauté pan on medium heat. Add oil and garlic, sauté a few seconds, add spinach, salt and pepper. Cook a few minutes until heated through.

When chicken is done, lay on a baking sheet lined with foil or parchment for easy clean-up. Divide spinach evenly between the 6 pieces and place on top. Top each with half oz mozzarella, then slices of roasted pepper and bake until melted, about 6-8 minutes.

Read more at http://www.skinnytaste.com/grilled-chicken-with-spinach-and-melted/#XTSQ1W3luRzd5Dxp.99

spaghetti squash sausage lasagna boat

Pictures from skinny taste***

Spaghetti Squash Sausage Lasagna Boats
Skinnytaste.com
Servings: 6 • Size: 1 boat • Points +: 8 pts • Smart Points: 7
Calories: 246 • Fat: 13 g • Protein: 17 g • Carb: 17 g • Fiber: 2 g • Sugar: 7 g 
Sodium: 701 mg • Cholesterol: 71 mg

Ingredients:

• 3 small to medium spaghetti squash (about 5 cups cooked)
• salt and fresh pepper, to taste
• 1/3 cup part skim ricotta cheese
• 2 tbsp grated parmesan cheese
• 1 tbsp chopped parsley (or basil)
• 3/4 cup whole milk shredded mozzarella cheese

For the sauce:

• 1 tsp olive oil 
• 1/2 onion, finely chopped 
• 3 cloves garlic, minced
• 14 oz Italian chicken sausage
• 14 oz (1/2 can) crushed tomatoes (I prefer Tuttorosso)  
• salt and fresh pepper, to taste
• 2 tbsp chopped basil 
• 1 bay leaf

Directions:


Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down. 
If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.

image: http://www.skinnytaste.com/wp-content/uploads/2015/12/Sausage-Lasagna-Spaghetti-Squash-Recipe-550x550.jpg

In a small bowl combine the ricotta cheese, 2 tbsp parmesan cheese and parsley.


In a large deep sauté pan, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft. Add the sausage and cook, breaking up into smaller pieces until browned and cooked through. When cooked, add the crushed tomatoes and adjust salt and pepper to taste. Add the bay leaf and cover, reducing heat to low. Simmer 20 to 30 minutes, then add in fresh basil at the very end.


When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on. If you microwaved this, preheat the oven to 400°F.

image: http://www.skinnytaste.com/wp-content/uploads/2015/12/scraping-spaghetti-squash-into-bowl-550x825.jpg

When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells. Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce. Place the spaghetti squash back into the 6 shells and place on a baking sheet.

Top each with remaining sauce, 1 tbsp ricotta cheese mixture, and 2 tbsp mozzarella cheese.

image: http://www.skinnytaste.com/wp-content/uploads/2015/12/Lasagna-Spaghetti-Squash-Recipe-550x550.jpg

Bake in the oven for 20 – 30 minutes or until everything is hot and the cheese is melted.

Read more at http://www.skinnytaste.com/spaghetti-squash-sausage-lasagna-boats/#HQ1jkm2S6e2m5CD3.99

tricolor summer penne- skinny taste

Recipe Courtesy of: The SkinnyTaste Cookbook
Serves: 4
Prep/Cook Time: Less than 30 minutes

You will need:

8 ounces penne pasta (use brown-rice or quinoa pasta for gluten-free)
1 zucchini, cut into ¼ inch matchsticks (or use a spiralizer)
1 yellow squash (same prep as zucchini)
1 ¼ cups shredded carrots
1 tablespoon olive oil
4 garlic cloves, thinly sliced
¼ cup grated Parmesan or Romano cheese
Kosher salt & black pepper
2 Tablespoons thinly sliced basil (see below)

Here’s what to do:

Cook the pasta to al dente in a pot of salted boiling water, according to package directions, adding zucchini, squash, and carrots to the water in the last 2 minutes of cooking. Reserve ½ cup of the cooking water, set aside, then drain the pasta.

Heat a large nonstick skillet or wok over medium heat. Add olive oil and the garlic and cook, stirring, until golden, 2 to 3 minutes. Quickly add the drained pasta and vegetables, ¼ cup of the reserved pasta water, grated cheese, ½ teaspoon salt, and black pepper to taste.

Cook, tossing everything together well, for about 1 minute, adding the remaining ¼ cup of pasta water if the mixture seems dry. Remove the pan from the heat, toss with fresh basil. Here is an easy way to cut basil ribbons:

1. Stack basil leaves in a pile. 2. Tightly roll them up like a cigarette. 3. Cut thin slices across the roll. 4. Perfectly sliced basil ribbons!

Serve hot and add additional seasoning or grated cheese if desired.

Lasagna Soup

ingredients:

for the soup:

• 2 tsp. olive oil
• 1-1/2 lbs. Italian sausage
• 3 c. chopped onions
• 4 garlic cloves, minced
• 2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes
• 2 T. tomato paste
• 1 28-oz. can fire roasted diced tomatoes
• 2 bay leaves
• 6 c. chicken stock
• 8 oz. mafalda or fusilli pasta
• 1/2 c. finely chopped fresh basil leaves
• salt and freshly ground black pepper, to taste

for the cheesy yum:

• 8 oz. ricotta
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. salt
• pinch of freshly ground pepper

additional cheesy yum:

• 2 c. shredded mozzarella cheese

directions:

For a slow cooker version of this soup, be sure to check out my Slow Cooker Lasagna Soup with Chicken and Mushrooms !

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

http://www.afarmgirlsdabbles.com/2011/03/24/lasagna-soup/