French Onion Soup
![Picture](/uploads/1/3/8/0/13807191/1951115.jpg?170)
Ingredients:
10 medium yellow onions (about 4 1/2 pounds), halved, peeled, and thinly sliced
2 tablespoons olive oil
2 tablespoons sugar
1 teaspoon dried thyme
Coarse salt and ground pepper
3 cans (14 1/2 ounces each) reduced-sodium chicken broth
3/4 cup dry red wine
For Cheese Toast
Directions:
10 medium yellow onions (about 4 1/2 pounds), halved, peeled, and thinly sliced
2 tablespoons olive oil
2 tablespoons sugar
1 teaspoon dried thyme
Coarse salt and ground pepper
3 cans (14 1/2 ounces each) reduced-sodium chicken broth
3/4 cup dry red wine
For Cheese Toast
- 4 slices toasted multigrain bread
- 4 ounces sliced Swiss cheese
Directions:
- Preheat oven to 450 degrees. In a large roasting pan, toss together onions, oil, sugar, thyme, 2 teaspoons salt, and 1/4 teaspoon pepper. Cover tightly with foil; cook until steamed, about 30 minutes. Uncover; cook, stirring every 30 minutes, until onions are golden brown and caramelized, 1 to 1 1/4 hours more.
- Transfer onion mixture to a large saucepan (reserve roasting pan); stir in broth and 6 cups water. Bring to a boil; reduce heat to a simmer. Cook until liquid has darkened, about 20 minutes.
- Meanwhile, deglaze the roasting pan with wine: Place the pan over medium heat; add wine. Scrape bottom of pan with a wooden spoon or scraper to loosen any browned bits. Simmer until reduced and syrupy, about 2 minutes. Pour liquid (and browned bits) into soup. Season with salt and pepper. (If freezing, let cool completely before transferring to airtight containers, leaving 1 inch at top.)
- If desired, make the cheese toast: Heat broiler. Place bread on a baking sheet; top with Swiss cheese. Broil until cheese is bubbly and golden brown, 2 to 3 minutes. Cut each slice into four triangles.
- To serve, divide soup among bowls; garnish each with two triangles of cheese toast, if desired.
Empanadas
![Picture](/uploads/1/3/8/0/13807191/3742934.jpg?183)
Ingredients: For the Filling 2 pounds ground pork or beef 2 medium onions, finely diced 2 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired)
1/2 teaspoon chili powder
2 cans (14.5 ounces each) tomatoes, diced
coarse salt and ground pepper
1 cup fresh cilantro, chopped
For the Dough
4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
2 teaspoons salt
1/2 cup (1 stick) cold butter, cut into small pieces
1 cup cold water
1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake) Directions:
1/2 teaspoon chili powder
2 cans (14.5 ounces each) tomatoes, diced
coarse salt and ground pepper
1 cup fresh cilantro, chopped
For the Dough
4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
2 teaspoons salt
1/2 cup (1 stick) cold butter, cut into small pieces
1 cup cold water
1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake) Directions:
- Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.
- Add onion and jalapenos; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.
- Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
- Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
- To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.
Vegetable Enchiladas
![Picture](/uploads/1/3/8/0/13807191/8886208.jpg?176)
Ingredients:
- 2 tablespoons olive oil, plus more for baking dishes
- 2 teaspoons ground cumin
- 1/4 cup all-purpose flour (spooned and leveled)
- 1/4 cup tomato paste
- 1 can (14 1/2 ounces) reduced-sodium vegetable broth
- Coarse salt and ground pepper
- 3 cups grated pepper Jack cheese (12 ounces)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 box (10 ounces) frozen corn kernels, thawed
- 6 scallions, thinly sliced, white and green parts separated
- 16 corn tortillas (6-inch)
- Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
- Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
- Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
- Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.
Baked Chicken Parm:
![Picture](/uploads/1/3/8/0/13807191/7144573.jpg?0)
Ingredients-
- 4, 8 ounce chicken breast halves, sliced in half to make 8
- 3/4 a cup of seasoned breadcrumbs (whole wheat)
- 1/4 cup of grated parmesan cheese
- 2 tablespoons of olive oil
- 3/4 cup of reduced fat mozzarella cheese
- 1 cup of marinara
-Cooking spray
Directions-
- 4, 8 ounce chicken breast halves, sliced in half to make 8
- 3/4 a cup of seasoned breadcrumbs (whole wheat)
- 1/4 cup of grated parmesan cheese
- 2 tablespoons of olive oil
- 3/4 cup of reduced fat mozzarella cheese
- 1 cup of marinara
-Cooking spray
Directions-
- Preheat the oven to 450 degrees and spray the baking sheet with the cooking spray.
- Start by mixing the breadcrumb and parmesan cheese together in a bowl. Lightly brush the olive oil onto the chicken and dip the chicken into the breadcrumb mixture until it is completely covered. Place onto a a baking sheet and repeat with the rest of the chicken.
- Spray the cooking spray lightly onto the baking sheet with the chicken and bake for 20 minutes, flip the chicken over and back for an additional 5 minutes.
- Remove the chicken from the oven and spoon 1 tablespoon of sauce over each piece of chicken, topping each with 1 1/2 tablespoon of shredded mozzarella.
- Bake for 5 more minutes, until the cheese is melted.
- Let cool and put 2 pieces of chicken into a freezer friendly bag.
- When ready to eat, defrost chicken and cook spaghetti if desired.
Cilantro Lime Chicken Tacos:
![Picture](/uploads/1/3/8/0/13807191/9079634.jpg?0)
Ingredients-
- Cooking spray
- 2-3 large boneless chicken, cut into bite-size pieces
- Salt and pepper if desired
- 1 teaspoon of garlic powder
- 1/2 cup of cilantro lime pesto
- Flour or corn flour tortillas
- Taco garnishes (cheese, salsa, sour cream)
Directions:
- Cooking spray
- 2-3 large boneless chicken, cut into bite-size pieces
- Salt and pepper if desired
- 1 teaspoon of garlic powder
- 1/2 cup of cilantro lime pesto
- Flour or corn flour tortillas
- Taco garnishes (cheese, salsa, sour cream)
Directions:
- Cover pan with cooking spray, season chicken with salt, pepper and garlic powder and add into pan.
- Saute chicken over medium heat, until chicken is cooked through. Mix the cooked chicken with the pesto.
- Let the chicken cool and place into a freezer friendly bag.
- Serve with tortillas and garnishes when desired and chicken is defrosted.
Three Cheese Stuffed Peppers:
![Picture](/uploads/1/3/8/0/13807191/9354762.jpg?0)
Ingredients:4 large sweet red peppers
1 cup soft bread crumbs
1 cup shredded low-fat extra-sharp cheddar cheese
1/2 cup chopped onions
1/2 cup frozen peas
1/2 cup shredded nonfat mozzarella cheese
1/4 cup low-fat ricotta cheese
2 tablespoons frozen defatted chicken stock, thawed
4 cloves garlic, minced
1 tablespoon minced fresh basil
2 tablespoons grated Parmesan cheese
Directions:
To freeze: Pack the cooled cooked peppers in a single layer in a freezer-quality plastic container.
To use: Thaw overnight in the refrigerator. Microwave on high power for 7 to 8 minutes, or until hot.
1 cup soft bread crumbs
1 cup shredded low-fat extra-sharp cheddar cheese
1/2 cup chopped onions
1/2 cup frozen peas
1/2 cup shredded nonfat mozzarella cheese
1/4 cup low-fat ricotta cheese
2 tablespoons frozen defatted chicken stock, thawed
4 cloves garlic, minced
1 tablespoon minced fresh basil
2 tablespoons grated Parmesan cheese
Directions:
- Preheat the oven to 350°F. Slice the tops off the peppers and set aside. Remove the seeds and membranes. Place the peppers, cut side up, in a 8" x 8" baking dish.
- In a medium bowl, combine the bread crumbs, Cheddar, onions, peas, mozzarella, ricotta, stock, garlic, and basil. Mix well. Spoon into the peppers. Top with the Parmesan.
- Cover with the pepper tops and bake for 20 minutes, or until the peppers are soft. Remove the pepper tops and discard. Bake for 10 minutes, or until the topping is golden brown.
To freeze: Pack the cooled cooked peppers in a single layer in a freezer-quality plastic container.
To use: Thaw overnight in the refrigerator. Microwave on high power for 7 to 8 minutes, or until hot.
Italian Pork Chops:
![Picture](/uploads/1/3/8/0/13807191/2812940.jpg?0)
Ingredients:Pork Chops (bone in or boneless, whichever you prefer)
Dry Italian Seasoning (You will find this next to the dry ranch seasonings)
Oil
Water
Vinegar
Directions for the chops: For the freezer: Put 4-6 pork chops in the freezer bag and add dry Italian seasoning. Massage into the pork well and then add the recommended vinegar, water, and oil to the bag. Press all the air out, then seal.
Write on the bag: Defrost. Grill, bake, or crockpot until internal temperature reaches 165.
Dry Italian Seasoning (You will find this next to the dry ranch seasonings)
Oil
Water
Vinegar
Directions for the chops: For the freezer: Put 4-6 pork chops in the freezer bag and add dry Italian seasoning. Massage into the pork well and then add the recommended vinegar, water, and oil to the bag. Press all the air out, then seal.
Write on the bag: Defrost. Grill, bake, or crockpot until internal temperature reaches 165.
Mediterranean Caprese Chicken:
![Picture](/uploads/1/3/8/0/13807191/5117818.jpg?0)
Ingredients:
6 Chicken Breasts
8-16 shredded mozzarella cheese
Fresh Basil
Salt
Pepper
Olive Oil
1 heaping tablespoon of garlic
6 large diced roma tomatoes
1 white onion
1 large jar of artichoke hearts
1/4 cup quinoa flour (or any flour but I am wheat free so I used quinoa)
Directions: (Preheat 375)
1. Slice onion and keep the onion in rounds. Lay the rounds on the bottom of a 9x13 pan.
2. Place well salted and peppered raw chicken breasts over the top of the onion.
3. Mix together; tomatoes, whole jar of artichoke hearts (with liquid), garlic, some olive oil, generous salt and pepper, and the flour. Pour in pan between the chicken.
4. Bake for 35 minutes or until the internal temperature of the chicken hits just about 135-140.
5. Mix chopped basil (generous amount) and shredded mozzarella together and cover the mostly cooked chicken. Put back in the oven and continue to bake until chicken reaches 160ish. Flip on the broiler for 3-5 minutes to brown the cheese.
Freezer directions: Because of the nature of this meal, you would need to make this in a freezable 9x13 container like pyrex or throw away foil. Follow all the instructions to assemble but instead of cooking, cover with foil (or your lid). Bag cheese and basil mixture and place it on top of the meal with saran wrap.
6 Chicken Breasts
8-16 shredded mozzarella cheese
Fresh Basil
Salt
Pepper
Olive Oil
1 heaping tablespoon of garlic
6 large diced roma tomatoes
1 white onion
1 large jar of artichoke hearts
1/4 cup quinoa flour (or any flour but I am wheat free so I used quinoa)
Directions: (Preheat 375)
1. Slice onion and keep the onion in rounds. Lay the rounds on the bottom of a 9x13 pan.
2. Place well salted and peppered raw chicken breasts over the top of the onion.
3. Mix together; tomatoes, whole jar of artichoke hearts (with liquid), garlic, some olive oil, generous salt and pepper, and the flour. Pour in pan between the chicken.
4. Bake for 35 minutes or until the internal temperature of the chicken hits just about 135-140.
5. Mix chopped basil (generous amount) and shredded mozzarella together and cover the mostly cooked chicken. Put back in the oven and continue to bake until chicken reaches 160ish. Flip on the broiler for 3-5 minutes to brown the cheese.
Freezer directions: Because of the nature of this meal, you would need to make this in a freezable 9x13 container like pyrex or throw away foil. Follow all the instructions to assemble but instead of cooking, cover with foil (or your lid). Bag cheese and basil mixture and place it on top of the meal with saran wrap.
Chicken Jambalaya:
![Picture](/uploads/1/3/8/0/13807191/3526250.jpg?0)
INGREDIENTS
DIRECTIONS
1. Cut chicken into 1/2-inch strips. Place frozen vegetables in a 3-1/2- or 4-quart slow cooker and top with chicken strips and turkey sausage. Add water, undrained tomatoes, and seasoning packet from rice. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Stir in rice. Cover and cook about 45 minutes more (if using low-heat setting, turn to high-heat setting), or until most of the liquid is absorbed and the rice is tender.
Freeze leftovers and save them for later!
- 8ounces skinless, boneless chicken-breast halves
- 16ounce package frozen bell peppers and onions
- 8ounces smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices
- 2cups water
- 114 1/2 ounce can diced tomatoes with jalapeno peppers, undrained
- 8ounce package jambalaya rice mix
DIRECTIONS
1. Cut chicken into 1/2-inch strips. Place frozen vegetables in a 3-1/2- or 4-quart slow cooker and top with chicken strips and turkey sausage. Add water, undrained tomatoes, and seasoning packet from rice. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Stir in rice. Cover and cook about 45 minutes more (if using low-heat setting, turn to high-heat setting), or until most of the liquid is absorbed and the rice is tender.
Freeze leftovers and save them for later!
Lasagna:
![Picture](/uploads/1/3/8/0/13807191/9611510.jpg?0)
1 pound ground beef 1 medium onion, finely chopped
4 garlic cloves (minced) 1 (16-ounce) can stewed tomatoes
2 (6-ounce) cans tomato paste 1 (10 3/4-ounce) can tomato puree
1 tablespoon dried tomatoes 1 teaspoon salt
1 (10-ounce) package dry lasagna noodles 3 cups cottage cheese
2 tablespoons chopped fresh parsley 1 1/2 cups shredded Parmesan cheese
2 large eggs, lightly beaten 1/2 teaspoon salt
· 1/2 teaspoon pepper 1 pound mozzarella cheese slices
1. Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Add onion and garlic; cook 3 minutes or until tender; drain. Stir in tomatoes and next 4 ingredients; simmer 30 minutes, stirring occasionally. (For investment cooking, cool sauce, then freeze in an airtight container.)
2. Cook noodles according to package directions; drain, and set aside.
3. Combine cottage cheese and next 5 ingredients in a large bowl.
4.Place half of noodles in a 13- x 9-inch greased baking dish. Spread half of cottage cheese mixture over noodles, and top with half of cheese slices. Spoon meat sauce over cheese. Top with remaining noodles cottage cheese mixture, and cheese slices.
5. Bake at 375º for 40 minutes. Let stand 10 minutes before serving.
Beef Stew:
![Picture](/uploads/1/3/8/0/13807191/2449262.jpg?0)
· Vegetable oil for searing Flour for dredging
2 1/2 pounds beef chuck, cut into 2-inch cubes Kosher salt and freshly ground black pepper
· 2 tablespoons unsalted butter 2 medium onions, cut into sixths
· 5 cloves garlic 1 tablespoon tomato paste
· 10 cups cold water, or chicken or beef broth, homemade or low-sodium canned
· 6 sprigs parsley 6 sprigs fresh thyme
· 2 bay leaves 1-1/4 pounds medium red potatoes, quartered
· 4 medium carrots, cut into 2-inches 2 celery stalks, cut into 2-inch pieces
· 7 canned whole, peeled tomatoes, lightly crushed 1 tablespoon red wine vinegar
Directions
Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Spread flour out on a plate or piece of wax paper. Season half the beef generously with salt and pepper, then dredge in the flour. Shake off the excess flour, and add to the pan. Saute the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
Preheat the oven to 275 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Return the beef to the pot and add the water or broth, and bring to a simmer. Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaves and add the bundle to the pot. Season with 2 teaspoons salt and pepper to taste. Cover and transfer to the oven. Stew the meat until tender, about 1 1/2 hours.
Remove the Dutch oven from the oven. Skim the fat from the cooking liquid with a ladle. Add thepotatoes, carrots, celery, and the tomatoes, and bring to a simmer. Stew, uncovered, on top of the stove, stirring occasionally, until the liquid has thickened and the beef and vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper to taste. Divide among bowls and serve immediately.
Spaghetti and Meatballs:
![Picture](/uploads/1/3/8/0/13807191/6355155.jpg?1)
· Extra-virgin olive oil
· 1 onion, chopped
· 2 garlic cloves, smashed
· 2 tablespoons roughly chopped fresh parsley leaves
· 1 cup milk
· 4 thick slices firm white bread, crust removed
· 1 1/2 pounds ground beef
· 1 1/2 pounds ground pork
· 1 large egg
· 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
· Kosher salt and freshly ground black pepper
· 4 cups heated Pomodoro Sauce, recipe follows, or good quality jarred tomato sauce
· 1/2 pound mozzarella cheese, cut into chunks
· Leaves from 3 sprigs fresh basil
· 1 pound spaghetti
Directions
Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.
Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs.
Preheat the oven to 350 degrees F.
Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.
Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.
Cook's Note: Beef chuck, because of its marbling of intra-muscular fat, is the choice for any type of stew. If you can't find chuck cubed for stew in your meat department, buy a thick steak and cut it into 2-inch cubes.