4 Tbsp. Butter
¼ c. Flour
4 c. Whole Milk
½ tsp. Salt
¼ tsp. Pepper
¼ tsp. fresh grated Nutmeg
1 c. fresh grated Parmesan
In a large saucepan melt butter over medium-high heat. Stir in flour and cook 2 minutes. Whisk in milk and cook till thick, about 3-5 minutes. Stir in nutmeg, salt and pepper, and parmesan. Cook 2 minutes, stirring constantly; set aside.
2 Tbsp. Extra Virgin Olive Oil
1 small Zucchini, cut into ¼” dices
1 small Eggplant, cut into ¼” dices
1 Carrot, peeled and sliced
½ Yellow Onion, diced
2 Roma Tomatoes, seeded and diced
4 oz. Mushrooms, trimmed and sliced
Pour olive oil into a large sauté pan; heat over medium-high heat. Add vegetables and sauté until slightly tender, about 3-4 minutes. Remove from heat.
15 oz. Ricotta Cheese
1 ½ c. Provolone or Fontina Cheese
2 ½ c. Mozzarella Cheese, divided
1/3 c. Parmesan Cheese
1 package oven-ready Lasagna Noodles
For filling; combine ricotta, provolone or fontina, and 1 ½ cups mozzarella. Fold ¼ cup of the above beschemel sauce into the filling mixture. Spoon a little sauce into the bottom of a large baking dish; place a layer of lasagna noodles on top. Spoon cheese mixture onto noodles and top with veggies. Continue layering sauce, noodles, cheese mixture and veggies to the top of the pan finishing with a layer of noodles that has been topped with the last of the beschemel, remaining mozzarella and the parmesan. Cover with foil and bake at 350 degrees 30 minutes. Uncover and bake an additional 10-15 minutes or until cheese melts.
16 oz. Ziti Pasta
1 T. Extra Virgin Olive Oil
1 med. Onion, diced
1 clove crushed Garlic
Add pasta to a large pot of boiling water; cook till al dente (about 10 minutes).
Place a small sauté pan over medium-high heat; add oil, onion and garlic and sauté until tender.
Combine in a saucepan over medium heat: 2 Tbsp. Butter 3 Tbsp. Flour
Slowly add: 1 ½ c. Half & Half 1 c. Milk
Simmer, stirring constantly, until thick.
Add: 14 ½ oz. can diced Tomatoes with Italian herbs
10 oz. Spinach 1 c. grated Parmesan 2 tsp. Italian Seasoning Onion Mixture salt/pepper to taste
Pour over cooked pasta. Sprinkle grated parmesan over pasta, if desired.
Boil one package manicotti shells 6-8 minutes.
Cook ¾ lb. Italian Sausage.
Add: 1 Egg ¼ lb. Mozzarella Cheese, grated plus more for sprinkling
¾ c. Bread Crumbs ¼ c. Milk ½ Tbsp. Parsley ¾ tsp. Salt 1/8 tsp. Pepper
Stuff shells with filling; place in a 9x13 pan (to which you have spread marinara sauce on the bottom); cover with marinara sauce and additional mozzarella. Bake at 400 degrees 40 minutes covered with foil; remove foil and bake 10 minutes longer.
1 lb. ground beef, chicken, pork (or any combination of the three)
1 egg ½ head shredded cabbage
1 carrot ½ onion 1 tsp. fresh ginger ½ tsp. sesame oil 1 tsp. sugar ½ tsp. garlic powder salt/pepper 1 pkg. gyoza skins.
Combine all but skins in a food processor, pulse until fine. Place a spoonful of mixture on one half the qyoza skin, rub a small amount of egg wash (whisk together one egg and 2 teaspoons water) on half the edge of the skin with your fingers; fold in half and press to seal very tight. Pour one tablespoon canola oil into a very hot large skillet; place gyoza in skillet and fry 2-3 minutes per side or until golden brown. Working quickly, pour 1/4 cup hot water into the pan and cover with a lid; steam about 4 minutes. Serve gyoza with dipping sauce.
Gyoza Dipping Sauce:
1/3 c. Soy Sauce 1 Tbsp. White Vinegar
2tsp. Sesame Oil dash Onion Powder
Machaca Beef Taco Meat
3-4 lb. Top Round Roast 1 diced Onion
2 diced Jalapenos 3 diced Celery stalks
1 small can stewed Tomatoes ½ tsp. Garlic
1 Tbsp. Cilantro salt/pepper
Combine all ingredients in a large pot; bake at 325 degrees 2 ½ hours. Shred and serve in tortillas with your favorite taco toppings.
Rena’s Pepper Steak
1 lb. Beef Round ¼ c. Soy Sauce
1 clove Garlic, minced ½ tsp. Ginger
Combine and set aside.
Heat ¼ cup oil in a large skillet. Add beef mixture and cook on high till browned. Add 1 cup each green onion and green pepper.
Combine: 1 Tbsp. Corn Starch 1 c. water
Add to pan and cook till thick. Serve over egg noodles.
Stuffed Pork Chops with Bacon, Mushroom, Spinach Sauce
6 Boneless Pork Chops ½ c. French Bread crumbs (don’t use crust)
½ c. shredded Mozzarella Cheese ¼ c. fresh Parsley, chopped
¼ tsp. Thyme 1/8 tsp. minced Garlic
Salt & pepper Extra Virgin Olive oil
Flour for coating
6 strips Bacon, diced
½ Yellow Onion, diced
8 oz. Mushrooms, sliced
3 c. Fresh Spinach, chopped
1 c. Chicken Broth
1 ½ c. Heavy Cream
1/3 c. Parmesan Cheese, grated
Extra Virgin Olive oil
Salt & pepper
Place a pork chop in a large Ziploc bag with a few drops of water; seal shut and pound pork chop out to ¼” thickness (careful not to split the chop). Repeat process with remaining chops; lightly season one side of each chop with salt and pepper. In a bowl combine bread crumbs, cheese, parsley, thyme, garlic powder and salt and pepper to taste. Drizzle olive oil over mixture, tossing to coat, just until mixture comes together. Place mixture on half of each of the 6 pork chops (on the side you seasoned). Fold chop over and lightly pound edges with a meat mallet to seal. (Note: Now would be a good time to start your sauce simmering.) Season outside of the chops with salt and pepper, and coat well with flour. Heat a large frying pan over medium-high heat; pour about 6 tablespoons of olive oil (about 3 turns of the pan) into the pan. Place chops in the frying pan and brown about 3-5 minutes per side until cooked completely through.
To make sauce:
Preheat a large skillet over medium-high heat; add bacon and brown until crisp. Transfer bacon to a paper towel to drain. To the pan of bacon fat add 2 tablespoons olive oil and the onion and sauté about 1-2 minutes; add mushrooms and sauté an additional 2-3 minutes (just until veggies begin to become tender). Add spinach to pan and sauté just until spinach wilts. Add broth, cream and salt and pepper to taste. Simmer until mixture begins to thicken, about 20 minutes. Sprinkle in cheese and stir until melted. Pour over cooked Pork Chops and serve.
¼ c. Flour ¼ c. Parmesan Cheese, grated
1 Egg White, beaten 4-4 oz. chicken breasts, flattened
1/4 c. Canola Oil
Spray a baking dish with cooking spray and set aside. Combine flour and parmesan cheese on a plate. Season each chicken breast with salt and pepper. Dip chicken in egg then flour mixture. Fry in oil 2 minutes on each side; place in prepared baking dish.Bake at 350 degrees 20 minutes. Serve with spaghetti and marinara with a sprinkling of mozzarella.
Chicken Enchilada Casserole
2 cans Cream Chicken Soup 2 2/3 c. Evaporated Milk
1 can diced Green Chiles, drained 2 tsp. Onion Powder
3 chicken breasts, cooked and diced 12 Corn Tortillas
1 lb. grated Cheddar Cheese
Warm soup, milk, chiles and onion powder in a saucepan; layer in a baking dish with tortillas, chicken and cheese. Bake at 350 degrees 30 minutes or until bubbly.
4 lightly beaten Eggs ¼ tsp. Black Pepper
¼ tsp. Baking Powder ½ c. Milk
2 c. Ham 1 c. Cheese
1 c. assorted chopped veggies (ie. bell peppers, onions, mushrooms)
Combine all ingredients and pour into an unbaked pie shell. Bake at 425 degrees 35 minutes, or until cooked through. Let quiche rest 5 minutes before slicing and serving.
Party Ham Casserole
8 oz. Macaroni Noodles 1 can Cream Mushroom Ssoup
½ c. Milk 1 tsp. dried Minced Onion
2 tsp. Yellow Mustard 1 c. Sour Cream
2 c. diced Ham
Place noodles in a pot of boiling water and cook 9 minutes; strain. Combine remaining ingredients and cooked and drained noodles and place in a baking dish.
Topping: ¼ c.dry bread crumbs 1 ½ T. melted butter 1 T. parmesan
Combine topping ingredients; sprinkle over casserole. Bake at 350 degrees 30-35 minutes or until topping is golden.
4 c. Oats 2 c. Raw Wheat Germ
1 c. sliced Almonds ¼ c. Coconut
1 c. Brown sugar ¾ c. Canola Oil
Ritz Cracker Baked Chicken
Stuffed Pasta Shells
Cold Sesame Noodles
Thai Fresh Spring Rolls
Teriyaki Turkey Sliders
Chicken with Shallots and Morels
Roasted Chicken with Red Potatoes
Chicken Noodle Gravy
Gnocchi with Pork and Mushrooms Ragu
Chicken Tagine with Apricots and Almonds
Grilled Open-Face Sandwich
Stuffed Tex-Mex Yellow Squash
Blackened Orange Roughy
Cornmeal-Crusted Fried Catfish
Baked Spinach Lasagne
Spicy Honey Chicken Salad
Chicken Pot Pies
Shaved Asparagus Pizza
Hawaii Five-O Pizza
Cream Cheese Pancakes (Low-Carb and Gluten-Free options)
Gyoza (We eat this as an entree, but it is served as an appetizer in Japan)
Carrot Cake Waffles with Homemade Pralines