Meatball Soup


1 (1 pound) package frozen cooked meatballs
1 (28 ounce) jar pasta sauce
6 cups water
1 cup pre-shredded carrots
3 cloves garlic, minced
1 green bell pepper, chopped
1 cup orzo pasta
1/2 cup grated Parmesan cheese

In large stockpot combine all ingredients except for green bell peppers, pasta, and cheese.

Bring to a boil, then reduce heat ato medium low and simmer for 15 minutes.

Add peppers and pasta; cook over medium high until pasta is tender, about 8-10 minutes longer, stirring frequently.

Serve with cheese.

Mexican Lasagna

Mexican Lasagna


    3 tablespoons extra-virgin olive oil
    2 pounds ground chicken breast, available in the packaged meats case
    2 tablespoons chili powder
    2 teaspoons ground cumin
    1/2 red onion, chopped
    1 (15-ounce) can black beans, drained
    1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
    1 cup frozen corn kernels
    8 (8 inch) spinach flour tortillas, available on dairy aisle of market
    2 1/2 cups shredded Cheddar or shredded pepper jack
    2 scallions, finely chopped


Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

Spicy Sausage and Escarole Soup

Spicy Sausage, Escarole & White Bean Stew

1 Tbs. extra-virgin olive oil
1 medium yellow onion, chopped
3/4 lb. hot Italian sausage, casings removed
2 medium cloves garlic, minced
2 15-oz. cans cannellini beans, rinsed and drained
1 small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
1 cup low-salt canned chicken broth
1-1/2 tsp. red-wine vinegar; more to taste
Kosher salt
1/4 cup freshly grated Parmigiano-Reggiano

Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.

When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.

Pineapple Chicken

Pineapple Chicken

.                 5 skinless, boneless chicken breast halves
.                 1 1/2 (1 ounce) packages dry onion soup mix
.                 2 cups water
.                 1 (15 ounce) can pineapple, drained
.                 1 large orange, sliced in rounds
.                 1 tablespoon vegetable oil

.  oil up large frying pan. Brown chicken breasts in pan, meat side down.
.  Turn chicken over; add pineapple chunks, onion soup, and water.
Cover, and reduce heat to low. Simmer for 30 minutes. Garnish with cooked pineapple chunks and fresh orange slices.

Southern Pork Tenderloin

    .  2 pork tenderloins, cut in 1-inch slices
    .  2 tablespoons flour
    .  1/2 teaspoon salt
    .  Dash black pepper, or to taste
    .  2 to 3 tablespoons olive oil
    .  1 cup orange juice
    .  1/2 teaspoon dried leaf basil
    .  2 tablespoons brown sugar
    .  2 tablespoons red wine vinegar
    .  1 clove garlic, minced
    .  1/2 teaspoon chili powder
    .  6 to 8 green onions, thinly sliced
Heat oven to 350°.
Slice pork tenderloins into 1-inch rounds; using the heel of your hand, flatten each slice slightly.
Combine flour, salt and pepper; coat pork pieces with the mixture.
In a large skillet, heat olive oil over medium-high heat. Saute the pork slices for about 2 minutes on each side, or until browned. Combine remaining ingredients and pour over the pork (If your skillet is not ovenproof, put the pork in a baking dish first). Transfer to the oven and bake, uncovered, for 20 to 25 minutes, until pork is glazed and mixture is reduced and slightly thickened.
Serves 4 to 6.

Maple Glazed Salmon w/Pineapple

Maple Glazed Salmon: w/pineapple
          .                                1 cup white rice
          .                                1/2 cup maple syrup
          .                                2 tablespoons Dijon mustard
          .                                4 6-ounce salmon fillets
          .                                1 1/2 teaspoons kosher salt
          .                                1/2 teaspoon black pepper
          .                                1/2 fresh pineapple, peeled
          .                                1 jalapeño, seeded and finely chopped
          .        Cook the rice according to the package directions.
          .        Whisk together the maple syrup and mustard in a small saucepan over medium heat and bring to a boil. Simmer until slightly thickened, about 5 minutes. Remove from heat and set aside.
          .        Heat broiler. Place the salmon in a foil-lined 9-by-13-inch baking dish. Season with the salt and pepper.
          .        Cut the pineapple lengthwise into quarters, then cut each quarter into ½-inch-thick triangles. Scatter the pineapple and jalapeño around the salmon.
          .        Brush the salmon with the syrup mixture and broil for 5 to 7 minutes or until it flakes easily and is the same color throughout.
Serve the salmon and pineapple with the rice and drizzle with the remaining glaze, if desired.

Garlicky Butternut Squash

 Garlicky Butternut Squash:
    .                 2 tablespoons minced fresh parsley
    .                 2 tablespoons olive oil
    .                 2 garlic cloves, minced
    .                 1 teaspoon salt
    .                 1/2 teaspoon pepper
    .                 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
    .                 1/3 cup grated Parmesan cheese

    .  In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

Saucy Halibut

4 halibut fillets, about 8 ounces each    
salt and pepper
2 tablespoons mayonnaise
2 teaspoon Dijon mustard or spicy brown mustard
2 tablespoons sweet orange marmalade
1 scant teaspoon curry powder
3 green onions, thinly sliced (save about 1 tablespoon for garnish)

Heat oven to 400°.

Line a baking dish with foil and oil lightly. Place the halibut fillets, skin side down, on the foil. Sprinkle lightly with salt and pepper.

Combine mayonnaise, marmalade, curry powder, and all but about 1 tablespoon of the green onions. Spread evenly on the tops of the fillets. Bake for about 15 minutes, or until fish flakes easily with a fork.

West Virginia Yum Yums

West Virginia Yum Yums

1 can Campbells Golden Mushroom soup

1 large green pepper, chopped

4-5 organic carrots
1 medium mushroom
1 lb of pork tips
 (I cut up tenderloin)
1 tbs butter
Salt and pepper to taste
Seasoning of your choice
1. Take the tablespoon of butter and melt in a pan. 
2. Season pork with salt and pepper, and heat the tips on medium until cooked thoroughly. 
 3.  Add a bit less than 1 can of water to the mushroom soup and add water/soup mix to pan. 
4. Stir. Let sit for five minutes. 
5. Add carrots. Stir. Wait two minutes. 
6. Add pepper and mushrooms and any spices you desire. 
7.Turning the mixture over and over again, heat for at least fifteen minutes or until ready. 

Fancy Asparagus (Side Dish)

    .  1 tablespoon olive oil
    .  1/4 cup sliced purple onion
    .  1 clove garlic, chopped
    .  salt and pepper to taste
    .  lemon pepper to taste
    .  10 spears fresh asparagus
    .  2 tablespoons white wine
    .  1 tablespoon Parmesan cheese
1 tablespoon crushed whole wheat crackers

   .   Heat the olive oil in a skillet over medium-high heat. Mix in onion and garlic, and season with salt, pepper, and lemon pepper. Cook and stir until tender. Place asparagus in the skillet, and cook 8 minutes, turning occasionally to coat with seasonings. Sprinkle wine into the skillet, and scrape up any browned bits.
Transfer asparagus to a shallow dish. Drizzle with remaining mixture in skillet, and dust evenly with Parmesan cheese and crushed whole wheat crackers.