mushroom kale creamy pasta

Ingredients: 
8oz farfelle pasta, or other short-cut pasta
2 chicken breasts, cut into bite-sized pieces
2 teaspoons extra virgin olive oil, divided
1 shallot, chopped
1 Tablespoon butter
8oz sliced mushrooms
6 cups chopped kale
2 garlic cloves, minced
1/2 – 3/4 cup chicken broth
10 oz Philadelphia cooking creme Italian cheese and herbs
Directions: 

1. Cook pasta until al dente. Drain then set aside
2. Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Cook chicken until no longer pink in the center. Remove to a plate then set aside.
3. Heat remaining teaspoon oil in skillet then add shallots and saute until they begin to turn golden brown, 1 minute. Add butter and melt then add mushrooms and saute until mushrooms begin to turn golden brown, 2-3 minutes. Add kale and garlic then saute until kale begins to wilt, 1 minute.
4. Add 1/3 cup chicken broth to skillet then place a lid on top and steam until kale is tender, 3-4 minutes. When tender, add cheese and enough chicken broth to make a sauce then stir until smooth. Stir in cooked pasta and chicken.

That's a spicy corn chowder

Ingredients

12 cup celery (finely diced) 12 cup red bell pepper (finely diced) 34 cup red onion (finely diced) 2 tbsps flour 1 tsp chili powder 14 tsp cayenne pepper 14 tsp cumin 14 tsp garlic powder 14 tsp salt

14 tsp black pepper 2 tbsps butter 1 tbsp olive oil 1 cup hash browns (frozen, shredded) 11 ozs corn 4 12 ozs green chilies (chopped) 2 12 cups chicken broth 34 cup heavy cream

Preparation Melt butter with olive oil in pot. Add celery, bell pepper, and onion and cook for 5 minutes or until tender.  Add hash browns, corn, and green chilis. Cook for another 5 minutes or until warmed through. Combine the dry ingredients and add to pot. Stir to combine. Add chicken stock and bring to a boil. Reduce heat and simmer for 5 minutes.  Add cream and simmer for 2 more minutes, stirring frequently.

Pumpkin Bread

Ingredients

1 can	pumpkin (15 ounce)
1 cup	sugar
1⁄4 cup	vegetable oil
1 cup	yogurt, plain non-fat or low-fat
1 1⁄2 cup	flour (all purpose)
1 1⁄2 cup	whole wheat flour
2 teaspoons	baking powder
2 teaspoons	baking soda
2 teaspoons	cinnamon
1⁄2 teaspoon	salt

Instructions

Preheat oven to 350 degrees.
1. In a large mixing bowl, beat together pumpkin, sugar, oil, and yogurt.
2. In a medium bowl, combine the flours, baking powder, soda, cinnamon, and salt; add to pumpkin mixture, stirring until just moistened.
3. Pour into 2 greased 9x5 inch loaf pans and bake for about 1 hour.
4. Cool on a wire rack for 10 minutes; remove from pan and cool completely.

Cheesy Italian Bread

Cheesy Italian Quick Bread

(adapted from Taste of Home)

• Prep Time: 5 minutes
• Cook Time: 20-25 minutes
• Servings: Depends on how generous your slices are!

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup reduced-fat mozzarella cheese
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 3 tablespoons cold butter
• 1 egg
• 1/2 cup plain Greek yogurt
• 1/2 cup milk
• 1/4 cup reduced-fat mozzarella cheese
• Optional: spray butter, an extra tbsp butter, or garlic spray

Directions:
Preheat oven to 400 degrees F. Spray a 9-inch round baking pan with cooking spray; set aside.
In a large bowl, combine the first 10 ingredients and mix well. Cut in cold butter with a pastry blender (or two knives/forks) until mixture is made up of fine crumbs.
In a small bowl, whisk together egg, Greek yogurt, and milk. Stir into dry ingredients until just moistened – do not over mix! (If your dough is still a little dry, add an extra splash of milk).
Spoon into prepared baking pan, sprinkle with remaining 1/4 cup cheese and extra butter, if desired. Bake for 20-25 minutes or until light golden brown. Cool slightly before serving. Enjoy!

Baked eggplant parmesan

Ingredients

• Olive oil, for baking sheets
• 2 large eggs
• 3/4 cup plain dry breadcrumbs
• 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Coarse salt and ground pepper
• 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
• 6 cups (48 ounces) store-bought chunky tomato sauce
• 1 1/2 cups shredded mozzarella

Directions

1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
3. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes.
 

(from Martha http://www.marthastewart.com/313564/baked-eggplant-parmesan)

Pumpkin snack bread

Ingredients

• 3/4 cup brown sugar
• 1/4 cup molasses
• 1 cup canned pumpkin
• 1/2 cup unsweetened applesauce
• 1/4 cup fat-free Greek yogurt
• 1 large egg
• 1 cup whole wheat flour
• 1/4 cup all purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp allspice
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/3 cup chocolate chips
  
  Preparation
  
• Preheat oven to 350.
• Combine first 6 ingredients in a large bowl, stirring well with a whisk. Stir in flours, spices, salt, and baking soda, stirring just until moist. Stir in chocolate chips.
• Spoon batter into a loaf pan coated with cooking spray. Bake for 40-45 minutes or until a tooth pick inserted in the center comes out clean. Cool. Makes 16 slices.

Moroccan Stew

Looks gross, tastes yummy.

 

Ingredients

• 1/2 onion, sliced
• 1 cloves garlic, minced (optional)
• 1 large carrot, peeled and diced
• 1 large sweet potato, peeled and diced
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1 (14.5 ounce) can diced tomatoes
• 1 cup vegetable broth
• meat such as chicken sausage or ground turkey (optional)

 

Directions

1. Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, into a slow cooker. In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the vegetables. Pour in the tomatoes and broth, and stir to combine.
2. Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce has thickened, 4 to 5 hours.
3. Serve over couscous.