4 Ingredient Slow Cooked Ginger Corned Beef with Lentils

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Ingredients:

  • 3-4 lb Corned Beef
  • 2 cans ginger ale
  • 1 lb lentils, rinsed and picked over
  • 2 cups vegetable broth

Directions:

  1. Put meat in slow cooker and cover with ginger ale and set slow cooker on low for 8-10 hrs.
  2. In the last 30 min of cooking, use a saucepan and bring the broth to a boil.  Add lentils and simmer for 20 minutes.
  3. Remove the meat to a cutting board and let rest 10 minutes before slicing.
  4. Serve with lentils.

Quick Meatball Lasagna

This was thrown together in a quick pinch with what I had at the house.

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Ingredients:

  • 1 lb pre-cooked meatballs, halved
  • 8 oz chopped pepperoni
  • 1 lb no cook lasagna noodles
  • 1 14 oz can diced tomatoes with basil, undrained
  • 1 4oz can tomato paste
  • 2 tbs balsamic vinegar
  • 1 tbs sugar
  • 1/8 tsp garlic salt
  • 15 oz ricotta cheese
  • 1 cup italian cheese blend, shredded

Directions:

  1. preheat the oven to 350
  2. Put a saucepan on medium and mix together the tomatoes, paste, vinegar, sugar and salt and cook until the oven is preheated.
  3. Spray a 9×13 pan.  Spoon a 1/2 cup of sauce on the bottom of the pan.  Cover with a single layer of noodles.
  4. Top with evenly spaced meatballs covering the whole layer (should use all the meatballs).
  5. Top with 1/2 of the ricotta and another 1/2 cup sauce.  Cover with another layer of the noodles.
  6. Top with the remainder of the ricotta then the pepperoni.  Spoon 1 cup of sauce.
  7. Finish with one more layer of noodles and then the remainder of the sauce and top with the shredded cheese.
  8. Bake for 30 minutes.

Breakfast Frittata

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Ingredients:

  • 1 tbs EVOO
  • 6 oz pepperoni, diced
  • 1 green pepper, diced
  • 1/2 red onion, diced
  • 2 small russet potatoes
  • 1 tbs garlic, minced
  • 1/4 tsp oregano
  • 1/8 tsp red chili peppers
  • 6 eggs
  • 3 tbs milk
  • 1/4 tsp salt
  • 1/8 tsp smoked paprika
  • 3 oz mozzarella cheese, cubed

Directions:

  1. Preheat oven to 350.
  2. In a medium oven proof skillet, heat EVOO to medium.
  3. Add first 3 ingredients and cook for 5 minutes.  Add potatoes and 1/2 cup of water and let simmer and evaporate.  Add the garlic, oregano and sauté for 1 minute.
  4. Wisk together eggs, milk, salt and paprika.  Pour over skillet.
  5. Nestle the cheese cubes into the skillet.
  6. Bake in the oven for 12 minutes or until eggs are set.
  7. Cut into wedges to serve.

Fusilli Carbonara with Brussel Sprouts topped with a Fried Egg

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Ingredients:

  • 1 lb Fusilli
  • 1 tbs EVOO
  • 2 tbs butter
  • 12 oz brussel sprouts, quartered
  • 1/2 onion, diced
  • 4 oz bacon, cooked and crumbled
  • 1/2 cup parmesan cheese, shredded
  • 4 eggs, divided
  • 2 egg yolks
  • 1 tbs lemon juice
  • 1 tbs garlic, minced
  • 1/8 tsp red pepper flakes

Directions:

  1. Cook pasta according to package directions, drain, reserving 1 cup pasta water.  Place remaining pasta back in the pot and set aside.
  2. Meanwhile, in a skillet and melt the butter over medium heat and add the EVOO.  Once hot, add the onion and sauté for 4 minutes.  Then add the brussel sprouts.  Cook for 10 minutes and get a good char on the sprouts.
  3. In a small bowl, whisk together the 2 egg yolks, pasta water, lemon juice and parmesan cheese together.
  4. Add the bacon, garlic and red pepper flakes and cook for 3 minutes.
  5. Add the bacon mixture to the pasta, followed by the mixture from step 3.  Toss to coat.
  6. Warm a separate 10 inch skillet.  Spray with cooking spray.  Lightly fry 2 eggs at a time.
  7. Divide the pasta and top each serving with a fried egg.

Italian Sausage Veggie Bake

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Ingredients:

  • 1 can diced tomatoes, undrained
  • 1 red onion, diced
  • 1 yellow squash, halved and sliced
  • 1 zucchini squash, halved and sliced
  • 1 leek, cleaned thoroughly and sliced thinly
  • 1 cup yellow cherry tomatoes
  • 1/2 cup sun dried tomatoes, packed in oil, undrained
  • 12 garlic cloves
  • 3 tbs balsamic vinegar
  • 5 turkey sausages
  • 1/2 cup parsley
  • 1 can garbanzo beans
  • 1/4 cup shaved parmesan

Directions:

  1. Preheat the oven to 350.
  2. Mix first 8 ingredients together.
  3. Lay sausages in a single layer and prick with a fork.  Drizzle the balsamic over the top.
  4. Place in the oven, uncovered for 20 minutes.
  5. Remove from oven and flip the sausages and prick them with a fork.  Place back in the oven for another 20 minutes.
  6. Remove again and toss in  the parsley, garbanzo beans and parmesan.  Bake 10 minutes.
  7. Serve sausages whole or sliced with the veggie mix.

Lentil Ditalini with Arugula

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Ingredients:

  • 1/2 lb ground beef
  • 1 tbs garlic, minced
  • 1 lb lentils
  • 1 lb ditalini or other small pasta
  • 1/2 red pepper, diced
  • 1 cup chicken broth, hot
  • 4 oz feta, crumbled
  • 1 red onion, diced
  • 3 cups arugula, torn

Directions:

  1. In a large pot, cook the pasta according to directions, reserving 1/2 cup of pasta water before draining.
  2. In another pot, cook the lentils in water until tender but still firm.  Toss with pasta.
  3. In a third pot, cook the onions for 3 minutes.  Add the ground beef and cook until no longer pink.  Drain.  Add the red pepper and garlic and cook for 1 minute.  Toss with Pasta.
  4. Add the feta, arugula, pasta water and hot chicken stock and gently toss together.

Pancetta Wrapped Pork Tenderloin with Cider Gravy and Roast Baby Potatoes

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Ingredients:

  • 4 oz pancetta
  • 2 lb pork tenderloin
  • 2 tbs garlic paste
  • 1 lb baby potatoes, halved
  • salt and pepper to taste
  • 2 cups chicken broth
  • 2 tbs flour
  • 2 tbs cider vinegar
  • 1 cup chicken stock
  • 1/8 tsp white pepper

Directions:

  1. Preheat the oven to 475.  Spray a roasting pan.
  2. Rub the pork with the garlic paste. Sprinkle with salt and pepper. Wrap the pork with the pancetta slices.
  3. Place the pork in the roasting pan.  Put the baby potatoes around the pork.  Pour the chicken broth over the potatoes.  Place in the oven for 10 minutes.  Drop the temp of the oven down to 300 and continue roasting for 1.5 hrs.
  4. Remove the pork to a cutting board to rest before cutting.  Remove the potatoes to a plate and keep warm.
  5. Deglaze the pan with the cider and pour into a sauce pan and heat over medium, reserving 1/2 cup of liquid.
  6. Mix the flour with the 1/2 cup of liquid until a thick paste.  Pour slowly into the saucepan, stirring quickly to avoid clumps.  Add white pepper.  Cook for 4-5 minutes.
  7. Carefully cut the pork into slices and serve with the gravy and potatoes.

Bread Machine Man Bread

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Ingredients:

  • 1.5 cups water
  • 1 cup red pepper
  • 3 oz pepperoni, chopped
  • 1 tbs garlic, minced
  • 1 tbs fresh oregano, chopped
  • 1 tbs fresh parsley, chopped
  • 4 slices bacon, crumbled
  • 1 tbs bacon grease
  • 2 tbs EVOO
  • 1/3 cups parmesan cheese, grated
  • 1 cup italian cheese, shredded
  • 1 cup arugula
  • 4 1/4 cups bread flour
  • 1 tbs sugar
  • 1 tsp salt
  • 1 1/4 tsp bread machine yeast

Directions:

  1. Add the ingredients in the bread machine in the order listed.
  2. Set basic bread cycle.

Lisa’s Toscana Soup

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Ingredients:

  • 1 tbs EVOO
  • 1 tbs butter
  • 5 links feta spinach chicken sausage
  • 1 bunch fresh kale, torn
  • 1 onion
  • 8 oz ditalini
  • 3 potatoes, peeled and diced small
  • 2 tbs garlic, minced
  • 8 cups chicken broth
  • 1 cup heavy cream

Directions:

  1. Melt butter and EVOO in a large pot over medium heat.  Add onion and sauté till translucent.
  2. Remove casing from sausages and add to pot, breaking up as you cook. Cook until no longer pink and drain, add garlic and cook 1 minute.
  3. Add the chicken broth to the pot and bring to a boil.
  4. Add potatoes and cook until almost tender.  Add pasta and kale and simmer for 10 min.
  5. Add cream. Serve.

Roast Chicken with Lemon Scented Gravy with Roasted Baby Potatoes and Carrots

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Ingredients:

  • 1 chicken
  • 1 tbs garlic paste
  • 1 tbs oregano paste
  • 1 tbs parley paste
  • 1 onion, thickly sliced
  • 3 tbs butter, softened, divided
  • salt and pepper to taste
  • 1 lb baby potatoes
  • 2 cups baby carrots
  • 2 cups chicken broth
  • 2 tbs flour
  • 1 tbs white wine
  • 1 tbs lemon juice
  • 2 tbs sugar

Directions:

  1. Preheat the oven to 350.  Wash and pat chicken dry.  Put the gizzards and neck at the bottom of the roasting pan.
  2. Separate the chicken skin carefully from the chicken body.  Rub the parsley, garlic and oregano paste underneath the skin of the chicken.  Then massage 2 tbs butter into the skin and cover with a sprinkle of salt and pepper.  Put the chicken into the roasting pan, breast up and tuck the wings underneath. Stuff cavity with the onion.
  3. Roast uncovered for 1 hr.  Remove from oven, brush on remaining butter onto skin.  Pour chicken broth over chicken and add carrots and potatoes to bottom of pan.  Cook for another 2 hrs.
  4. Remove chicken and let cool 10 minutes before carving.
  5. Throw out neck and giblets and put the carrots and potatoes into a bowl to keep warm.  Add onions from the cavity of the chicken.
  6. Deglaze the pan quickly with the wine and lemon juice.  Strain juices into a small sauce pan.  Bring juices to a boil.  Remove 1/2 cup of juices and quickly mix in flour and then slowly return to the juices to avoid clumping.
  7. Carve the chicken and serve next to the veggies.  Serve gravy over the top.
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