Coconut Curry-Chicken Dish

Source: Albert Heijn cooking magazine

• Basmati rice
• 1 T. olive oil
• 1 sweet onion, finely diced (definitely use a sweet onion; combined with the coconut milk it has a pleasantly sweet flavor)
• 1 t. curry powder (you may need to use a bit more if your curry is old; it loses its potency)
  
• 1 pound chicken, cubed
• 1 (13.5 ounce) can unsweetened coconut milk
• 1/2 t. salt
• white pepper to taste
• 1 T. cornstarch in a bit of water

Make the rice according to box directions. Saute onion and curry in oil. Cook on low heat for about 10 minutes. Add the chicken and cook partially through, then add coconut milk and bring to a boil. Reduce heat and let cook covered for about 10 minutes or more. Add salt and a bit of white pepper. Add the cornstarch to a little water and thicken the sauce just before serving.
Serve with steamed asparagus and pineapple.

Meaty Zucchini Lasagna

Source: Hannah M.

Step #1: Zucchini

• 1 large zucchini

Shredded zucchini in food processor. Sprinkle with a little salt and drain off excess fluid. (Next time I won't drain it; maybe the lasagna will be a little more moist.)

Step #2: Meat Sauce

• 1 T. olive oil
• 1 onion, chopped
• 1 pound ground beef
• 2 t. garlic, minced
• 2 t. salt
• 1 t. oregano
• 1/2 t. basil
• 1 t. garlic powder
• 1 t. onion powder
• 1 (26 oz) can Hunt's Garlic & Herb pasta sauce

In a large frying pan, cook beef in oil over medium/high heat. Do not drain off an excess fat. (I did, and it was a little dry.) Add some water to the pan and let the meat simmer for a while, which will make it more tender. Once liquid has evaporated, pour meat into food processor; add pasta sauce and blend until meat is finely ground. Add seasonings. Saute onions and garlic until soft. Add to food processor and pulse until onions are semi-ground. Transfer meat sauce to pan.

Step #3: Noodles

• 9 lasagna noodles, prepared according to the directions on the box.

Step #4: Ricotta

• 2 eggs, lightly beaten
• 1/2 cup shredded mozzarella cheese
• 1 (15 oz) carton of ricotta cheese
• 1 T. dried parsley
• 1/4 t. salt
• pepper sprinkles

In a medium bowl mix all ingredients until thoroughly combined.

Step #5: White Sauce

• 1 T. olive oil
• 3 T. flour
• 1-1/2 cups milk
• 1/2 cup grated Parmesan cheese
• 1/4 t. salt
• pepper and nutmeg to taste

In a saucepan, add oil and flour. Stir to combine. Add milk once bubbling and stir. Cook until the mixture is thickening, then add cheese. Season to taste with salt, pepper and nutmeg. Set aside.

Step #6: Assembling the lasagna

Grease a 13x9 glass pan.

Place 1/4 of meat sauce on the bottom of the pan and spread it evenly.
Arrange 3 lasagna noodles on top.

Pour 1/4 of meat sauce on top of the noodles; then spread 1/2 of ricotta mixture evenly.
Arrange 3 more lasagna noodles on top.

Pour 1/4 of meat sauce on top of the noodles; spread the other 1/2 of ricotta mixture evenly over it. Over this, sprinkle raw zucchini (thoroughly drained), along with a large handful of shredded mozzarella cheese.
Arrange last 3 lasagna noodles on top.

Spread the last 1/4 of meat sauce on top of noodles. Pour white sauce and spread evenly; you may need to rewarm it so it spreads easier. Sprinkle 3 handfuls of shredded mozzarella cheese over this, a few dashes of grated Parmesan cheese, and parsley flakes.

Bake lasagna at 350 degrees F for about 40 minutes, covered with aluminum foil.
Uncover and bake an additional 20 minutes or till heated through.

OR:
You can also cover it well and place in the freezer for a later date. Just make sure you bake frozen lasagna covered first, and then remove cover and bake until nice and bubbly. Remember to give yourself plenty of time as the frozen lasagna will take quite a bit longer to bake. Let stand for 5- 10 minutes so the filling will not ooze out.

Melt-In-Your-Mouth Beef (Crock-Pot) Roast

Source: Hannah M.

• 1 raw beef roast
• 1 (32 ounce) container of organic, all-natural beef broth
• 4-5 carrots and celery, cut in large chunks
• 1 onion, cut in thin slices
• 3 tablespoons of Beef Seasoning Mix* per pound of beef

Place roast in Crock-Pot, with the fatty side facing up. Lay veggies around the meat. Cover with broth and let cook for 6-8 hours. The longer it cooks the more tender it will be. About a half-hour prior to serving, mix in beef seasoning and stir well, letting gravy thicken. Serve with noodles or potatoes.

*Beef Stew Seasoning Mix:
1 cup all-purpose flour
2 teaspoons oregano
2 tablespoons salt
2 teaspoon black pepper
2 tablespoons garlic powder
2 tablespoons paprika
1/8 teaspoon cayenne pepper
1 tablespoon onion powder

(1 teaspoons rosemary
1 tablespoons basil
1 tablespoons celery seed) - I didn't add these seasonings, since I didn't have them on hand, but it tasted great anyway!

Measure all ingredients into a large ziploc bag, shake well. Add 3 T. per 2lbs of meat.

Chicken and Broccoli Pasta

Source: Hannah M.

My husband raved about this dish; it's pretty easy and tastes delicious!

Stir-fry:

1 large chicken breast, cubed
2 cloves garlic, minced
2 cups frozen broccoli, cut into florets.

Boil:
Half of a 1 pound package Rotini pasta

pinch of salt

In a separate pan thicken:
1/2 cup chicken broth
1 T. flour

1/2 cup sour cream
1/4 cup Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper

Mix meat, broccoli, noodles, and sauce in a large pan and warm on stovetop until dish is hot.

Makes 4 servings.

Mom’s Chili

Source: Recipe by Leanne H.

• 1-½ pound ground beef
• ½ C. orange or red peppers, chopped
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 T. olive oil
• 1 T. + 1 t. chili powder
• 2-½ t. cumin
• ½ t. coriander
• ½ t. oregano
• 1 t. salt
• 1 can tomatoes, chopped
• 2 C. V8 juice
• 1 can green kidney beans
• 1 can white beans
• 1 can black beans
• 2 large carrots, chopped
• 1/2 zucchini, chopped

Instructions: Fry beef and onions in olive oil (if using low-fat meat). Add peppers, garlic cloves, canned tomatoes, V8 juice, and seasonings. Cover and simmer for half-hour. Add beans and serve with rice, noodles, or fries.

Scrumptious Spaghetti Sauce

Fry beef. Add chopped carrots, celery, leek, onion, orange pepper, cauliflower, or any other vegetable you can find in the fridge. Add your favorite spaghetti sauce and let simmer on the stove for about 30 minutes. Talk about spaghetti sauce that makes your taste buds stand straight up! =)

Turkey Divan

Source: Leanne H.

A Christmas Eve special, served with rice.

• 10 oz. pkg frozen broccoli
• ¼ C. mayonnaise
• 1 can Campbell’s cream of celery soup
• 1 t. lemon juice
• 2 C. turkey
• ½ C. grated cheese
• ¼ C. cracker crumbs
• 2 T. butter

Cook broccoli according to pkg directions. Spread evenly in baking dish. Combine mayo, soup, and lemon juice. Add turkey to soup mixture and mix well. Layer over broccoli. Mix cracker crumbs and butter. Top with grated cheese and then cracker crumbs. Bake at 350 degrees F for 30 minutes (45 minutes of in fridge).

Sloppy Joes

• 1 pound hamburger
• ½ C. chopped celery
• ½ C. chopped onion
• ½ C. chopped green pepper
• 1 clove garlic, minced
• 2 C. canned tomatoes
• 1 t. salt
• ¼ t. chili powder
• 1 t. Worcestershire sauce
  

Instructions: Brown meat; add celery, onion, green pepper, and garlic. Cook 5 minutes. Add tomatoes and seasonings. Cover and simmer 30 minutes.
Serve on buns with chips and fresh vegetables.

Black Beans and Rice

Source: Jason P.

• 1 T. olive oil
• ¾ C. onion, chopped
• ½ C. green pepper, chopped
• 1 C. tomatoes, dices (can use canned)
• 15 oz. can black beans, drained (save juice)
• ½ t. thyme
• 1 t. garlic salt
• 3 T. cider vinegar (I don’t use it)
• ½ t. hot pepper sauce
• 2 C. cooked rice (4 cups water to 2 cups rice)
  

Instructions: In large skillet heat oil. Cook onion and peppers until tender-crisp. Stir in tomatoes, beans, thyme, and garlic salt. Cook 3 minutes. Add vinegar, hot pepper sauce, and reserved bean juice. Continue to cook for 5 minutes. Serve with rice.

Yield: 4 servings

Green Chili Enchiladas

Source: Brenda K.

Sauté:
1-½ pounds ground beef
1 C. onions

Add:
1/2 t. cummin
1 T. chili powder
½ t. salt
1 garlic clove
1 can refried beans (optional)

Fill 8 flour tortillas with mixture. Add some grated cheese. Roll each one and place in greased 9” x 13” pan.

Topping:
1 can Campbell’s celery soup (condensed)
OR:
1/2 c water and "chicken" tea bag
1/4 t salt
1-½ C. sour cream
1/2 C. salsa

Instructions: Blend topping and pour over tortillas. Bake uncovered at 375 degrees F for 15 minutes. Sprinkle topping with 1 cup cheese. Bake for 10 more minutes.