Our Family's Favorites

Enchiladas Sin Queso

2010-09-11T04:16:00.000-07:00

Makes 10 Enchiladas

Ingredients:
1/2 cup finely chopped white or Spanish onion
2 Tbs canned diced green chilies
2 cups cooked black beans
1/2 cup fresh or frozen corn (do not thaw)
1/2 cup zucchini, diced
1/2 cup summer squash, diced
1/4 cup cilantro, roughly chopped
24-30 oz Enchilada Sauce (recipe at bottom)
Ten 5" tortillas

Directions:
Preheat oven to 450 F.
Lightly oil a 9x13 pan and cover the entire bottom of cooking dish with Enchilada Sauce, just until coated.
Combine onions, green chilies, black beans, corn, zucchini, squash, cilantro, and 6 ounces of Enchilada Sauce in a medium bowl.
Heat tortillas, five at a time, for 30 seconds in microwave to soften. (I always skip this step).
Fill each tortilla evenly with bean/vegetable mixture, roll, and place seam side down in cooking dish.
When all enchiladas have been assembled, pour remaining Enchilada Sauce over them.
Bake for 25 minutes covered in foil.

Enchilada Sauce
Ingredients:
3 cups vegetable stock
1 1/2 Tbs chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp pepper
1 cup tomato sauce
1/4 cup unbleached all-purpose flour

Directions:
Pot 2 1/2 cups stock, chili powder cumin, garlic powder, oregano, pepper, and tomato sauce in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer for 10 minutes, stirring frequently.
Whisk the flour into the remaining 1/2 cup of vegetable stock and add mixture to the enchilada sauce. Simmer for 5 minutes or until desired consistency is reached.
Use immediately or store in an airtight container in the refrigerator for up to 5 days.

My notes:
I served this with homemade guacamole, and it was FABULOUS!! I had been craving some healthy Mexican, and this completely hit the spot.
When I made this tonight, I was in a hurry so I just used canned enchilada sauce,and it was great, but I am looking forward to trying it with the homemade version very soon.

Recipe from: Vegan Comfort Foods by Alicia C. Simpson

Brazillian Shrimp Soup

2010-08-11T02:34:00.000-07:00

This is SO yummy! Even Adalyn ate a ton! I had baguettes with it, and it was such a filling meal. :)

Serves 4

Ingredients:
1 onion, chopped
green bell pepper, chopped
3 cloves garlic, minced
3/4 cup long-grain rice
1/4 teaspoon red-pepper flakes
1 3/4 teaspoons salt
1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can)
5 cups water
1 cup canned unsweetened coconut milk (Coco Manila brand is my favorite)
1 1/2 pounds medium shrimp, shelled and cut in half horizontally
1/4 teaspoon fresh-ground black pepper
1 tablespoon lemon juice
1/2 cup chopped fresh parsley or cilantro

Directions:

In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.

Notes:

Variation: Instead of the shrimp, use one pound of boneless, skinless chicken breasts (about three), cut crosswise into quarter-inch strips. Cook for the same amount of time.

From: foodandwine.com

Alicia's Magical Healing Soup

2010-07-14T02:50:00.000-07:00

Serves 2... but I double it and add plenty of extra veggies, so I always end up with lots of leftovers.

Ingredients

1/2 medium carrot, cut into large chunks
1/4 medium daikon, cut into large chunks
1/4 red onion, cut into large chunks
2-3 celery stalks, chopped
3-4 small broccoli florets
4 button mushrooms, sliced
2-3 trumpet mushrooms, sliced
1/2 medium leek, halved then cut into large chunks ans swirled in a bowl of water to dislodge any grit
ginger juice to taste (grate about a 1" piece of ginger and squeeze out the juice with your fingers)
Shoyu to taste
1 whole scallion, thinly sliced on the diagonal
1/4 bunch watercress, tough stems discarded
Mochi, chopped or shredded (optional)
Toasted nori pieces (optional)

Directions

Bring 3 cups of water to a boil in a large pot. Add the carrot and daikon. Reduce the heat to a simmer. Add the red onion, and cook for 2 to 3 minutes. Add the celery, broccoli, mushrooms, and leek. Add the ginger juice and shoyu to the broth to taste. Simmer until the vegetables are cooked through but still slightly firm, about 5 minutes. Add the scallion, and turn off the heat. To serve, ladle the soup into bowls. Top each serving with some watercress, mochi, and nori.

The kids LOVE this. It is very simple, but it does wonders for getting them to eat vegetables. I use the recipe for using up vegetables that I know are going to go bad within a few days. Try bok choy, lotus root, garlic, collards, kale, cilantro, tomato, potato. I've yet to find anything that didn't work. :)

Recipe from The Kind Diet by Alicia Silverstone. (I am loving trying all of these recipes, they call for a LOT of Japanese ingredients that are very easy to find right now.)

Seared Scallops with Snow Peas and Orange

2010-04-24T15:37:00.000-07:00

Photo by: Quentin Bacon

Serves 4 Hands-On Time: 25m Total Time: 25m

Ingredients

1 cup couscous
2 teaspoons plus 1 tablespoon olive oil
16 sea scallops (about 1 1/2 pounds)
kosher salt and black pepper
1 orange
3/4 pound snow peas, halved lengthwise

Directions

Cook the couscous according to the package directions.
Meanwhile, heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Pat the scallops dry, season with ¼ teaspoon each salt and pepper, and cook until opaque throughout and golden brown, 2 to 3 minutes per side. Transfer to a plate and cover to keep warm; wipe out the skillet.
Using a vegetable peeler, remove 4 strips of zest from the orange; thinly slice the zest.
Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add the snow peas, orange zest, and ¼ teaspoon each salt and pepper and cook, tossing, until the snow peas are just tender, about 2 minutes. Serve with the scallops and couscous.

We really enjoyed this. It is a very light meal, but add a salad and some yummy dessert and its perfect! Gavin chowed down on the Scallops and both kids ate the snow peas like candy!

Tri-Color Vegetable Saute

2010-01-27T13:57:00.000-08:00

Start to finish: 45 min.
Makes 4 servings

Ingredients:
1 Tbsp. olive oil
1 large onion, diced
2 cloves garlic, minced
1 cup frozen sweet soybeans(edamame), shelled
2 cups corn kernels, frozen or fresh
1 pint grape tomatoes, halved
3 Tbsp. finely chopped sundried tomatoes
1/3 cup lightly packed fresh basil leaves, cut in ribons
1 Tbsp. fresh lime juice

Heat oil in large skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Add the garlic and cook 30 seconds more. Add the edamame. Cook, stirring occasionally, until warmed through, about 3 minutes. Add the corn and cook until warmed through, another 3 minutes. Stir in grape tomatoes and sundried tomatoes and cook for 5 minutes more, until the tomatoes are softened but still retain their shape. Stir in basil and lime juice. Season with salt and pepper.

Big-Batch Vegetarian Lentil Chili

2010-01-27T13:51:00.000-08:00

Makes about 6 (1 1/2 cup) servings + leftovers.

Ingredients:
4 14.5-oz. cans diced tomatoes
2 15-oz. cans red kidney beans, rinsed and drained
1 12-oz package frozen chopped green peppers (or use fresh)
1 12-oz package frozen chopped onions (or use fresh)
2 cups dry red lentils, rinsed and drained
1/2 cup chili powder
1/8 tsp. black pepper
2 Tbsp. garlic powder
1 8-oz. can tomato sauce
1 6-oz. can tomato paste
2 cups shredded cheddar cheese
Tortilla chips(optional)

1. In an 8-qt Dutch oven combine undrained tomatoes, rinsed and drained beans, 3 cups water, green peppers, onions, dried lentils, chili powder, and garlic powder. Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally.
2. Stir in tomato sauce, tomato paste and 1/8 teaspoon black pepper; heat through. Serve with shredded cheese and tortilla chips.

Lentil Soup

2010-01-27T13:48:00.000-08:00

Makes 2 servings. I double the recipe for us.

Ingredients:
1 zucchini, diced
1 carrot, diced
1/2 onion, diced
1 cup dried lentils
1 tsp curry powder
4 cups water or stock

Place vegetables and lentils in stock pot, cover with water/stock, add curry. Bring to a boil, then simmer 1 hour.

Chocolate Mint Cheesecake Bars

2009-12-06T15:57:00.001-08:00

PREP: 15 min
COOK: 30 min
YIELD: 1 1/2 dozen bars

2 cups finely crushed oreo cookies (the mint ones are yummy too)
1/2 cup (1 stick) butter, melted
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
2 eggs
1 Tbs. peppermint extract
1/2 cup semi-sweet chocolate chips
2 teaspoons shortening
14 creme de menthe thin candies, chopped

1. Preheat oven to 325. In medium bowl, combine cookie crumbs and butter; mix well. Press crumb mixture firmly on bottom of 9-inch baking pan. Bake 6 minutes. Cool.
2. In separate bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, eggs and peppermint extract until smooth. Pour over cooled cookie base and bake for 25-30 minutes. Cool 20 minutes; chill.
3. Just before serving, in heavy saucepan, melt chocolate chips and shortening. Drizzle over top of chilled cheesecake bars. Sprinkle chopped chocolate mint candies over the top. Cut into bars. Refrigerate leftovers.

Potato and Boursin Frittata

2009-10-26T10:46:00.000-07:00

8 large eggs

1/4 teaspoon salt

1/2 teaspoon black pepper

1/4 cup fresh, chopped basil

1/4 cup olive oil

8 baby yukon potatoes

1 cup chopped onions

Put oven rack in middle position and preheat oven to 375°F.

Whisk together eggs, salt, and pepper, and basil until just combined.

Heat oil in an ovenproof 9- to 10-inch heavy nonstick skillet over high heat until very hot but not smoking. Add potatoes and onions to oil, stirring once, then cover and cook until beginning to brown, about 4 minutes. Stir potato mixture once, then cover and cook 3 minutes more.

Pour beaten eggs evenly over potato mixture and crumble cheese over eggs. Transfer skillet to oven and bake frittata, uncovered, until set and just cooked through, about 15 minutes. Invert a plate over skillet and, holding them together with oven mitts, invert frittata onto plate and serve immediately.

Mini Veggie Frittatas

2009-10-26T10:41:00.000-07:00

Vegetable-oil spray
4 eggs
3 Tbs. low fat milk
1/4 tsp salt
1/3 cup part-skim mozzarella, shredded
1/3 cup green pepper, chopped
1/3 cup mushrooms, chopped

1. Preheat oven to 375 F . Spritz 12 mini muffin tins with vegetable oil.
2. In a bowl, whisk eggs, milk and salt. Add cheese, peppers, and mushrooms. Spoon a tablespoon into each muffin cup. Bake for 12-14 minutes. Makes 12.

Cheesy Broccoli and Potato Soup

2009-10-26T10:31:00.000-07:00

2 tsp. olive oil
1/2 onion, chopped
1 medium potato, peeled and diced into 1/2-inch pieces
3 cups broccoli, chopped
3 cups low-salt vegetable stock
1 cup reduced-fat Monterey Jack cheese, shredded

1. In a large stockpot, heat oil adn saute the onion for 5-7 minutes over low to medium heat. Add potatoes, broccoli, and stock; bring to a boil. Reduce to a simmer and cook, covered, for 12-15 minutes or until broccoli and potatoes are tender when pierced with a fork.

2. Either use a hand held blender to puree mixture and cheese in stockpot or remove from heat and allow to cool a bit. Pour the mixture and cheese into a blender; puree.
I'm definitely doubling or tripling this next time we make it. It disappeared extremely fast!! The recipe says it serves 4, but I'd say it is closer to 2 or 3.

Café Rio Recipes... YUM!

2009-05-13T19:31:00.000-07:00

Cafe Rio Pork

3 lbs pork roast (butt or shoulder)
1 c dark brown sugar
1c worcestershire sauce
1t dried oregano
1t powdered ginger
1t salt
1t chili powder
1t garlic powder
2T dried minced onions

Cook all ingredients in a crock pot on low for 8 hours. One hour before serving, remove roast and shred it, dump out cooking juices. (I reserve about 1/2 a cup of so to put back in because it is SOOO tasty with it)
Combine
1c dark brown sugar
1c red enchilada sauce
Put shredded pork back into crock pot and add brown sugar and enchilada sauce.

Lime Rice

1c white rice
2T chicken broth + broth to cook rice in
1T fresh lime juice
1T garlic powder
1T dried minced onion
Pinch of salt

Cook all ingredients for rice directions, substituting chicken broth for water. When rice is done, add..

1/2 to 1 c chopped cilantro
1T fresh lime juice
1c green enchilada sauce

Creamy Tomatillo Dressing
Place the following in a blender:
3 tomatillos, peeled and cut in 1/4's
Juice of 1/2 lime
1/2 c buttermilk
1/2 c mayo
1/2 c sour cream
1 pkg dry ranch buttermilk dressing
1c fresh chopped cilantro
6 green onions, with ends
2 cloves crushed garlic
3t sugar
1 jalapeno, sliced thin, and added to taste

Mix well, refridgerate 1 hour.

Copycat Café Rio Pork

2009-02-17T19:25:00.000-08:00

3 lb. pork roast
16 oz. salsa
1 can of Coca Cola
1 can green chiles
2 cups brown sugar
water

Fill your crock pot with just the roast, and fill it half way with just the water.
Cook on high for 5 hours.
Take the pork out after the 5 hours, and drain the liquid.
Cut the roast into 3 or 4 sections and place back into the crock pot.
Puree the salsa and chiles in the blender and transfer to a bowl.
Add the Coke and brown sugar and mix.
Pour over the roast and cook on high for 3 more hours.
Shred with a fork.

I definitely don't think this is an exact copycat, but it was good nonetheless!

I've also come across a recipe for Café Rio Rice, but I haven't tried it yet.
3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice (see note)

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Sweet Rice

2009-02-17T19:15:00.000-08:00

Ingredients:
1/2-1 tablespoon vegetable oil
1/2 of a white onion, chopped (add more or less to your taste)
1/2 bunch fresh cilantro
1 1/3 cups white rice
3 cups chicken broth
1/4-1/2 cup white sugar

Directions:
Put a little oil in bottom of pan (maybe about 1/2-1 tablespoon).
Saute chopped onion until transluecent. Add the chopped cinlantro (no big stems) and saute a minute more.
Add the rice, cooking until it is light brown (being careful not to burn).
Combine the chicken broth and sugar, letting sugar disolve. Then stir into rice until combined. Bring to a boil.
Cover and let cook on low, med-low until rice is done, about 25-30 minutes. Fluff with a fork before serving.

I think this is much better if you add lime juice to the finished rice. I want to try putting the lime juice in while it is still cooking, but haven't yet. I think it is somewhat similar to Bajio's but definitely not exact.

Chocolate Eclair Dessert

2008-08-18T19:28:00.000-07:00

This is so easy and so yummy!

Ingredients:

24 low fat graham crackers (about 1 box)

2 small sugar-free instant vanilla pudding mixes

4 1/2 C skim milk

12 oz cool whip lite (thawed)

1 small sugar-free instant chocolate pudding mix

Directions:

Place 8 crackers in bottom of 9x13" pan. Combine vanilla pudding and 3 cups milk: mix well: let sit 2 minutes. Gently fold in cool whip. Pour half on graham crackers. Top with another 8 crackers. pour remaining pudding mixture over crackers. Top with last 8 crackers. Mix chocolate pudding with 1 1/2 cups milk. (Make sure you mix up the chocolate pudding and milk very well or it will be lumpy.)Let sit 2 minutes. Spread over graham crackers. Let sit at least 6 hours or overnight in refrigerator to soften crackers. Garnish top with strawberries before serving, if desired. Serves 18.

Crockpot Kalua Pork

2008-08-15T18:05:00.000-07:00

Serves: 6-8

Prep Time: 5 minutes
Cook Time: 10-12 hours

Ingredients:

4 to 5 pounds pork butt or shoulder
1 cup apple cider
1 cup water
1 tablespoon liquid smoke
2-3 tablespoons Hawaiian salt (regular sea salt will work)

Directions:

Rub pork with Hawaiian salt, liquid smoke and place in crockpot. Add apple cider and water. Turn crockpot on low and leave it to cook for 10-12 hours, flipping pork over halfway through. Take meat out of crockpot and shred with two forks. Serve over rice. Enjoy!

Italian Chicken & Vegetable Bake

2008-08-15T17:30:00.000-07:00

Ingredients:

4-6 chicken breasts
3 potatoes, peeled and cubed
1-2 cans cut green beans
1 small onion, coarsely chopped
½ bottle Italian dressing (the cheap generic works just as well)

Directions:

Line a 9x13 pan with aluminum foil with enough hanging over the edges to cover the top (or use a baking bag). Place chicken, potatoes, onions, and green beans in pan. Cover with dressing. Cover pan with the remaining foil. Bake at 375 degrees for an hour or until chicken is cooked through.

Shoyu Chicken

2008-08-15T17:27:00.000-07:00

Ingredients:
1 C. shoyu (soy sauce)
¾ C. water
¾ C. sugar (brown or white)
2 cloves garlic, mashed
grated gingerroot to taste (thumb-size)
2 ½ lbs. chicken thighs or wings

Directions:
Skin chicken – use dry washcloth to keep a hold of the skin(much easier if frozen). Throw chicken in a pot with all of the other ingredients and boil, then simmer until done (about an hour or less).

Serve with rice and salad.

Crockpot Baked Potatos

2008-08-15T17:24:00.000-07:00

Did you know you can make baked potatoes in your crock pot? They need to be wrapped in foil, you cook then on high for about 5 hours. This is great to know for the summer when you don't want to turn on your oven.

Crockpot Chicken Soft Tacos

2008-08-15T17:21:00.000-07:00

Ingredients:

1 -1.5 lbs. boneless skinless chicken breast, frozen
1 can diced tomatoes w/ green chilies
1 package taco seasoning

Instructions:

Just put the chicken in the bottom of the crock pot. mix the tomatoes and seasoning and pour it on top. Cook on low 6-8 hours. The chicken will pull apart really easy with forks.

Spring Vegetable Ragout

2008-08-15T17:18:00.000-07:00

Serves 2

Ingredients:

4 oz. whole-wheat spaghetti
1 Tbs. extra-virgin olive oil
1 small leek, white and pale green parts only, halved, washed, and thinly sliced
1 small yellow summer squash, quartered lengthwise then cut into ½ inch pieces
4 oz. sugar snap peas, halved crosswise
16 grape or cherry tomatoes, halved
½ cup vegetable broth
2 Tbs. minced fresh basil leaves
¼ tsp. freshly ground pepper
¾ cup finely grated parmesan cheese

Cooking Directions:

1. Bring a large pot of water to a boil. Add spaghetti and cook until just tender, about 9 minutes or according to package directions.

2. Meanwhile, heat oil in a medium saucepan over medium heat. Add leek and cook, stirring frequently, until softened, about 2 minutes. Add squash and peas; cook, stirring often, until crisp-tender, about 3 minutes. Add tomatoes and broth and bring to a simmer, stirring often. Simmer until the tomatoes begin to soften, about 1 minute. Add basil and pepper; cook, stirring, until the tomatoes are juicy, 1 minute more. Remove from heat and stir in cheese.

3. Drain the pasta; add it to the ragout and toss well to combine.

CROCKPOT BABY BACK RIBS

2008-08-15T17:16:00.000-07:00

Ingredients:

***Rub:***
3/4 teaspoon black pepper
3/4 teaspoon white pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoon chili powder
1 teaspoon ground cumin
1/3 cup dark brown sugar
3/4 teaspoon ground oregano
1 tablespoon paprika
1 1/2 teaspoon salt
1/4 teaspoon sugar
***
4 pounds baby back ribs
1/4 cup barbecue sauce

Directions:

Combine rub ingredients; mix well. Rub on all sides of ribs. Place ribs upright, meaty side out in 6 qt crockpot. Cover; cook on low for 7-8 hours, or on high for 3 to 3 1/2 hrs.

Remove ribs from crockpot. Brush with BBQ sauce. Serve with additional BBQ sauce.

Tofu Stir-Fry

2008-08-15T17:13:00.000-07:00

Serves: 4
Prep: 10 minutes
Cook: 30 mintues

Ingredients:

1 lb extra firm tofu
chicken stock
2 tablespoons sesame oil or vegetable oil
4 tablespoons soy sauce (or to taste)
2 minced garlic cloves
2 teaspoons ginger juice (optional)
1 onion, thinly slices
1 red pepper, diced
2 cups broccoli florets or Chinese cabbage
1 bunch spinach
8 ounces snow peas

Directions:

1. Heat up a skillet or Wok.
2. Bring soy sauce, garlic, ginger & wine to boil.
3. Add tofu cubes, cover & simmer for 5-10 minutes.
4. Remove tofu & remaining broth from wok/skillet.
5. Heat oil in wok & stir fry vegetables over medium heat for 3-5 minutes.
6. Add remaining broth, tofu & cashews.
7. Heat & serve.

Stuffed Shells

2008-08-15T14:25:00.000-07:00

Ingredients:

1 (26oz) jar of spaghetti sauce, any flavor
1 (16oz) can diced tomatoes
1 clove garlic, minced
2 c. cottage cheese
1 c. ricotta cheese
3 T. grated parmesan cheese
2 egg whites
4 T. fresh parsley chopped or 2 T. if you use dried parsley
8 oz box jumbo shells, uncooked
3/4 cup water

Directions:

Preheat oven to 450 degrees.
Combine spaghetti sauce, tomatoes, and garlic; set aside.
Combine cheeses, egg whites, and parsley; stuff shells with cheese mixture.
Fill the bottom of a 13*9 inch & a 8*8 inch casserole with tomato mixture(just enough to barely cover bottom). Arrange stuffed shells in a single layer over sauce; pour remaining sauce evenly over pasta.
Cover dish with foil and bake for 50 minutes. Remove foil and bake another 10 minutes.

I always cook one dish and freeze another. To freeze, do so before cooking. To use after you've frozen it. Take out of freezer over night, let thaw in the fridge. Microwave.

Yummy Tortilla Soup

2008-08-15T14:22:00.000-07:00

Serves: At least 4

Prep: 10

Cook: 25

INGREDIENTS

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
2 Cans crushed (or diced) tomatoes
1 (10.5 ounce) can condensed chicken broth
1 cup whole corn kernels, cooked
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro (I used dried)
2-3 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

DIRECTIONS

In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, cilantro(if using dried) tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
Stir in corn, chiles, beans, cilantro (if fresh), and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, sour cream, and chopped green onion.

Maple-Orange Chicken with Acorn Squash and Sweet Potatoes

2008-08-15T14:18:00.000-07:00

Serves: 5
Prep: 15 minutes
Cook: 6 hours

Ingredients:

1 small to medium acorn squash, peeled, seeded, and cut into 2-inch pieces
2 sweet potatoes, peeled and cut into 2-inch pieces
2 leeks, rinsed and chopped
5 (5-ounce) skinless chicken breast halves (with or without bone)
Salt and ground black pepper
1 cup orange marmalade
1/2 cup reduced-sodium chicken broth
1/2 cup orange juice
1 tablespoon hoisin sauce
1 tablespoon maple syrup

For the garnish:
1/4 cup chopped fresh parsley leaves
1 to 2 tablespoons finely chopped fresh rosemary leaves

Directions:

Place squash and sweet potatoes and leeks in the slow cooker. Season chicken all over with salt and black pepper and place on top of vegetables in slow cooker. In a medium bowl, combine orange marmalade and remaining ingredients. Pour mixture over chicken and vegetables. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Serve chicken breast halves with squash and potatoes on the side and extra sauce spooned over top. Top with parsley and rosemary just before serving.

Black Bean Soup with Crab and Andouille Sausage

2008-08-15T14:16:00.000-07:00

Serves: 4-6
Prep: 15 minutes
Cook: 6 hours

Ingredients:

2 (15-ounce) cans black beans, drained
4 cups reduced-sodium chicken broth
1 (15-ounce) can diced tomatoes
1/2 pound diced andouille sausage
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1 teaspoon ground cumin
2 bay leaves
Salt and ground black pepper
2 cups lump crabmeat, picked for shells and cartilage
1/4 cup chopped fresh cilantro leaves

Directions:

In a slow cooker, combine beans, broth, tomatoes, sausage, onion, celery, carrots, cumin, bay leaves, and 1/2 teaspoon each salt and black pepper. Mix well. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Season, to taste, with salt and black pepper. Ladle into bowls and garnish with crab and cilantro.

Tilapia Italiano

2008-08-15T14:11:00.000-07:00

Serves 4

Prep: 5 minutes
Cook: 20 minutes

Ingredients

• 4 tilapia fillets
• 1/4 cup extra-virgin olive oil
• 2/3 (14 ounce) can diced tomatoes
• 2/3 teaspoon thyme (fresh off the stem or granulated )
• 2/3 (4 ounce) can black olives (sliced )
• 2/3 teaspoon parsley
• 1/3 teaspoon fresh basil
• 1 1/3 garlic cloves (minced )
• 1/3 cup vidalia onion (sweet, finely chopped )
• 2/3 teaspoon fresh lemon juice
• 4 sprigs thyme
• 4 lemon slices

Directions

1. Preheat oven to 400 degrees.
2. Lightly spray a shallow baking dish with cooking spray (olive or canola).
3. In a bowl, stir together oil, thyme, diced tomatoes, sliced olives, parsley, basil, chopped onions and lemon juice.
4. In the prepared baking dish, arrange the fillets skin side down and season with salt.
5. Spoon the tomato mixture over the fillets abundantly.
6. Bake, uncovered, in the middle of the oven for about 15 or 20 minutes or until fish just flake.
7. Garnish fish with lemon slices and fresh Thyme .

Serve with pasta out of your pantry (tortellini is recommended, but I've used everything from bowtie to egg noodles).

Baked Tilapia With Vegetables

2008-08-15T13:56:00.000-07:00

Serves 4
Prep time: 10 min.
Cook time: 20 min.

Ingredients:

* 4 tilapia fillets
* 2 tablespoons olive oil
* 2 large portabella mushrooms, diced
* 1 yellow bell pepper, chopped
* 6 green onions, chopped
* 2 dashes sea salt
* 1/2 teaspoon paprika
* 2 teaspoons dried tarragon, crumbled

Directions:

1. Preheat oven to 450°F.
2. Lay down aluminum foil on baking sheet and arrange fillets in a single layer.
3. Sprinkle with salt and paprika; Set aside.
4. In a small skillet, heat olive oil; quickly saute portabello, green onion and yellow pepper, about 2-3 minutes.
5. Add tarragon, and simmer 2-3 minutes more.
6. If this mixture is very wet, simmer to reduce another minute or two.
7. Spoon contents of skillet over fish.
8. Bake@ 450F 20 minutes.