alfredo sauce

 1/2 c butter

1 1/2 c heavy whipping cream

2 tsp garlic, minced

1/2 tsp Italian seasoning

salt & pepper

2 c grated parmesan

This is easy peasy!!  Add everything to the pan and cook on low for 10-15 minutes.

YUM! YUM!

shared by Google search??

Baked Salmon Meatballs with Avocado Dip

Ingredients:

For the Salmon Meatballs:

1 lb fresh salmon fillet, skin removed and finely chopped

1/2 cup panko breadcrumbs

1 egg, lightly beaten

2 cloves garlic, minced

2 tbsp fresh dill, chopped (or 1 tsp dried dill)

1 tbsp lemon zest

Salt and black pepper, to taste

For the Tangy Avocado Sauce:

1 ripe avocado

2 tbsp Greek yogurt or sour cream

1 tbsp lime juice (or lemon juice)

1 small clove garlic, minced

Salt and black pepper, to taste

Fresh cilantro or parsley for garnish

Instructions:

1. Prepare the Salmon Meatballs:  Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

In a bowl, combine the chopped salmon, panko breadcrumbs, beaten egg, minced garlic, dill, lemon zest, salt, and pepper. Mix until just combined.

Form the mixture into small, evenly sized meatballs (about 1.5 inches in diameter) and place them on the prepared baking sheet.

2. Bake the salmon meatballs for 12-15 minutes or until they are firm and slightly golden on the outside.

3. Make the Tangy Avocado Sauce while the meatballs bake, scoop the avocado into a blender or food processor. Add the Greek yogurt, lime juice, minced garlic, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.

4. Serve:  Arrange the baked salmon meatballs on a platter and drizzle or serve with the tangy avocado sauce. Garnish with fresh cilantro or parsley for a pop of color.

Chef’s Tip: For an extra layer of flavor, sprinkle a pinch of red pepper flakes into the avocado sauce for a subtle kick.

Shared by unknown source

ELEVATED tuna casserole

 (I purchased several ingredients from Trader Joe's for this delicious dish)

Preheat oven to 375 degrees.

Add to Saute Pan:

• Mirepoix-1/3 c of chopped carrots, onion and celery
• Mushrooms-8 oz chopped (I love organic brown)
• 1 T OEVOO (organic extra virgin olive oil)

Saute until tender about 3-5 minutes.

Add:

• jar of TJ's Alfredo sauce (16.9 ozs) or favorite Alfredo sauce or my vegan Alfredo
• 1/2 c or desired amount of frozen peas (corn or other desired cooked veggie is optional)
• two cans of favorite tuna fish drained
• 1/2-1 c of shredded cheddar cheese or desired cheese (can save a bit to add on top if            desired---if you LUV cheese, add up to 2 c)
• salt and pepper to taste (easy on the salt because tuna and cheese tend to be salty)

Mix well.

Add:

• 2 cups al dente or slightly undercooked favorite noodles (I use TJ's Gluten Free Egg Fettuccine Noodles-cut into 4-6 inch pieces-if you cook them only drop in boiling water for 1 min or less)
• Organic chicken or fave broth to desired consistency-I used about 1 c of organic chicken bone broth

Mix all together and pour into an oven-safe casserole dish.  Crush your favorite crispy, salty topping on top.

Bake until crispy and to desired golden color--about 20-30 minutes.

    

created by Char

Vegan Alfredo Sauce

• small head of cauliflower-clean & steam until tender
• soak 1 c of raw cashews by covering with filtered water for 2 hours, strain & rinse thoroughly (if unable to find raw, use unsalted roasted and soak in hot water), (do not use the water nuts soaked in)

In a heavy duty blender (love my Vitamix), add the following:

• steamed cauliflower
• soaked and rinsed cashews
• 2 c veggie broth (non-Vegan option: chicken broth)
• 3-4 garlic cloves, minced
• 1/2 tsp onion powder
• pinch of nutmeg
• salt and pepper to taste
• optional add-ins:  hot pepper flakes, juice of 1/2 lemon

Blend all ingredients thoroughly.  Pour into a saucepan or skillet to slowly reheat.  

Optional vegan/non-vegan add-ins to the sauce:  green peas, bacon bits, green onions, fresh herbs of choice, parmesan cheese, or cheese of choice.

• Prepare a 1-2 lbs of fave pasta or blanched spiraled veggie such as zucchini
• Add sauce
• ENJOY!

created by Google search and a couple Char enhancements

Lasagna Soup

 

FOR THE SOUP:

•  2 tsp. olive oil
•  1-1/2 lbs. Italian sausage (ok to split sausage with ground beef)
•  1 large yellow onion, chopped 
•  3-4 large garlic cloves, minced (depending on personal taste)
•  2 tsp. dried oregano
•  1/2 tsp. kosher salt
•  1/4 tsp. ground black pepper
•  1/4 tsp. crushed red pepper flakes (can skip is using spicy sausage)
•  3 T. tomato paste (add more for even deeper tomato flavor)
•  2 (14.5-oz.) cans fire-roasted diced tomatoes 
•  2 bay leaves
•  4-6 c. low-sodium chicken stock (depending on how thick you want it)
•  8 oz. of fave pasta (broken lasagna noodles are fun!)
•  1/2 c. fresh basil leaves, sliced thinly

FOR THE CHEESY Topping:

•  8 oz. ricotta
•  1/2 c. grated Parmesan cheese
•  1 c. shredded mozzarella cheese
•  1/4 tsp. kosher salt
•  freshly ground black pepper, to taste

Heat olive oil in a large pot over medium heat. Add sausage and brown for 3 minutes, breaking it up into bite-size pieces with a wooden spoon.

Add onion, garlic, oregano, salt, pepper, and red pepper flakes, and cook until onion is softened and sausage is browned, about 7 more minutes.

Stir in tomato paste and cook for 2 minutes more.

Add diced tomatoes, bay leaves, and chicken stock. Bring just to a boil, then reduce heat and simmer for 15 minutes.

Meanwhile, prepare pasta in a separate saucepan according to package directions, to el dente. Do not over cook. Drain. 

In a medium bowl, create the "cheesy topping" by combining the cheeses, salt, and pepper. Set aside.

Stir fresh basil into soup right before serving.

To serve, add cooked pasta to individual bowls and ladle soup over the top. Serve with dollops of cheesy yum and additional shredded mozzarella.

inspired by Aunt Sue and afarmgirldabbles.com 

Grandma Thelma's Italian Sauce

2 lbs of ground beef or turkey

1 lb Italian sausage (hot)

3 cans tomato soup (10 ¾ ozs)

3 cans tomato sauce (29 ozs)

2 cans tomato paste (12 oz)

3 c water

½ tsp celery salt

½ tsp marjoram

½ tsp dried mustard

3 tsp oregano

½ tsp thyme

1 large clove of garlic

3 chopped onions (med)

½ lb pepperoni (chopped finely)

1 T worchershire sauce

1 T brown sugar (I generally skip this)

2 green peppers chopped

 1 pint chopped mushrooms

Salt to taste after a couple hours of cooking.

Mix, cover and bake at 325 degrees for 3 hours. (great for the crockpot or Dutch oven)

option:  pepper flakes to desired spiciness

pasta salad pesto style

• Cook 1 lb of your favorite pasta noodle (gluten free is great!) according to the directions on the pasta package....be sure to not overcook.  (my favorite is fusilli or small bowtie)

• Drain the pasta and immediately add 1/2 c of basil pesto sauce and more as needed depending on how saucy you want it and gently mix the pasta and sauce.  After the pasta is chilled, you may want to add more because the pasta seems to absorb it.  (my favorite pesto is from Costco or any fresh pesto...see recipe for pesto on this blog if needed)

• Add 1 c fresh mozzarella balls, cut in half or quarters depending on size OR add 1/2 c shaved or grated parmesan cheese (they are both delicious, you cannot go wrong with whichever one you use)

• Add 1/4 c toasted pine nuts or coarsely chopped walnuts---to toast, put nuts in a skillet at medium high heat.....toss around until they get a golden brown for the pine nuts and a toasty walnut smell for the walnuts...watch closely...toasting can happen quickly  (I prefer pine nuts)

• Add 1/4 c of coarsely chopped basil or flat leaf parsley (I use whatever I have on hand, both are delicious)

• Add salt and pepper to desired taste......add, taste and add more if needed, taste again etc...

• this salad can be made the night before.....add more pesto as needed.....
• add ons:  cherry tomatoes, red onion chopped, kalamata olives cut in half or coarsely chopped, 2 cups of grilled chicken cut up in bite size pieces, 1 cup of slivered salami or pepperoni, 1 cup of arugula....be creative....this salad can be simple or a complete meal if you want it to be.....ENJOY!!

created by Char

mushroom of choice and asparagus risotto

2. 5 cups low sodium chicken broth (or veggie)
3. 1/2 pound of thin to medium asparagus, cleaned and broken into 4 inch pieces
4. 1 tablespoon olive oil or coconut oil
5. 1/2 stick (1/4 cup) unsalted butter or healthy oil if desired
6. 3/4 pound fresh shiitake mushrooms, stems trimmed and caps cut into 1/4-inch-thick slices (or favorite mushroom of choice)
7. 1 small onion, finely chopped
8. 1 1/2 cups Arborio rice (10 ounces)
9. 1/2 cup dry white wine
10. 2 ounces Parmigiano-Reggiano (1 cup-split in half)
11. Garnish:  fresh Italian parsley or basil
1. Bring broth and water to a boil in a large pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered (don't want it to evaporate).
2. Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
3. Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
4. Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. (Save leftover broth for thinning.)
5. Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Garnish with chopped Italian parsley or basil, and serve immediately with remaining cheese on the side.
6. (meal in a dish:  add 1-2 cups of cooked protein such as grilled chicken, sauteed shrimp, fave sausage)
13. found on Epicurious.com, tweaked a little by me and my friend, Kelly's favorite

Wheat Berry & Bean Salad

Salad--
1 c cooked wheat berries (Bobs Red Mill is what I use--1 3/4 c water to a boil, add 1/2 c rinsed soft white wheat berries, 1/4 tsp salt, simmer covered for about an hour or until tender, drain and set aside to cool while other ingredients are prepared)

1 c of cooked white or navy beans (or canned rinsed and drained) OR favorite bean
1/2 c green onion--chopped
1/2 c celery--chopped
1/2 c tomato--seeded and diced

Mix salad ingredients together and set aside to prepare the vinaigrette.

Vinaigrette--
1/2 c olive oil
2 T fresh lemon or lime juice
2 T white or red wine vinegar
2 T fresh parsley or cilantro--chopped
1 tsp maple syrup or honey
1 T grainy mustard
2 T shallot--minced
1/4 tsp salt
1/4 tsp fresh ground pepper

Place all dressing ingredients in a bullet, small mixer or bowl with a whisk.  My bullet is my friend in the kitchen especially for making a quick dressing.

Taste to adjust salt to desired taste....salt is the key to any complete dressing.

Add half of the dressing to the salad and mix well.  Check for desired wetness and add more if needed.  This salad needs at least 4 hours to chill for flavor blending.  Overnight is excellent.  Add more dressing, if needed after the salad chills for a few hours.  Serve chilled or at room temp...

(Use and remaining dressing on your favorite mixed greens another day!  Store in the refrigerator....)

shared by my dear friend, Liz S and on the back of the wheat berry bag (Bobs Red Mill) with a couple tweaks by char char

rice salad-multi grain style & kale

5 c of cooked, cooled rice or orzo (I use Trader Joe's frozen rice medley--brown & red rice, barley--no need to heat, just thaw)
1 bunch of finely chopped fresh kale or fresh greens of choice
1 small bunch of chopped cilantro
1/4-1/3 c finely chopped red onion
1 c feta cheese
8 oz dried cranberries
3/4 slivered, sliced or chopped almonds (pecans work well too)

combine in a large bowl.....mix together with a large spatula scooping from under the goodies to keep the grains from getting mushy

dressing----1/4 c grapeseed or olive oil, juice of 2 lemons, 1 garlic clove minced, 1 T dijon mustard, 1 tsp salt or more to taste....salt adds the finishing touch....mix dressing into salad and refrigerate

even better when made the night before.....serve chilled or room temp

farfalle "bow-tie" pasta salad

1 lb of bow-tie pasta cooked, drained and cooled

16 oz container of fresh mozzarella balls, drained and cubed
1 -2 c cherry tomatoes....cut in half or fourths depending on size...I like to use multi-colored
1/2 c chopped red onions
1/2 c toasted pine nuts
1 c coarsely chopped fresh basil

mix in with pasta

drizzle favorite olive oil and balsamic vinegar....pasta will soak up the oil and v --- estimate 1/3 c oil & 1/4 c vinegar but start slow and keep adding until desired wetness

salt and pepper to taste

chill for a few hours and ok to make the night before but sit our for an hour or so before serving

variations:  shaved fresh parmesan in lieu of fresh mozzarella, add salami or pepperoni with cubed cheddar cheddar in lieu of mozz, add drained kidney beans, add chopped cucumber, or can even cheat and add already prepared vinaigrette in lieu of olive oil and balsamic

this salad is a no fail....

shared by my dear friend Tracy F

macaroni and cheese aka "crack"

1/2 lb elbow macaroni
1 T butter
1 large egg, beaten
freshly ground pepper to taste
1 tsp salt
1-1 1/2 tsp dry mustard
1 T hot water
3 c grated sharp cheddar cheese
1 c milk


preheat the oven to 350 degrees


boil the macaroni in salted water just until slightly tender
drain thoroughly and put mac in a large mixing bowl
stir in the butter and egg along with some pepper
mix the salt and mustard with the hot water and stir into the mac
add the cheese minus 1/2 c to sprinkle on top 


put the mac and cheese into a buttered casserole dish
sprinkle the reserved cheese over the top
pour the milk over everything


bake for 45 minutes or until the is crusty

(tips:  use the sharpest cheese you can find....ok to prepare night before, refrigerate and bake just before serving.....I usually double the recipe for a 9x13 casserole...leftovers are best fried)

found in a cookbook my dad gave me many years ago

bolognese n rigatoni

2 tsp olive oil
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
1 garlic clove, minced
(I cheat and double the recipe and use TJ's mirepoix)
8 oz fresh mushrooms, sliced
1 lb ground lean beef or ground turkey
(I cheat and use 1 pkg of TJ's uncooked chicken silician sausage and 1 pkg of uncooked sweet chicken italian sausage or sweet italian pork sausage...or spice it up with spicy italian pork sausage & double the recipe if you use 2 lbs of meat)
1-28 oz can diced tomatoes
1/4 c finely chopped flat leaf parsley
1/4 c dry red wine
1 fresh rosemary sprig
1 bay leaf
1/4 tsp salt
freshly ground pepper, to taste
2 cups of rigatoni or favorite pasta
1/4 c freshly grated parmesan cheese
fresh basil leaves

Heat the oil in large non-stick pan over medium high heat.  Add the onion, celery, carrot, garlic and mushrooms and cook for 3-4 minutes.  Add the meat and cook.  Stir in the tomatoes and remaining ingredients.  Bring to a good bubble and then reduce the heat to simmer and cook for at least an hour.  Discard the rosemary and the bay leaf.  (can be made a day ahead)

Cook the rigatoni or pasta of choice.  Drain and transfer to a large bowl....add the sauce and toss.

Sprinkle with parmesan cheese and the basil leaves....this dish is soooo full of flavor...enjoy!!

created by Rachel W