REUBEN CASSEROLE

Oven - 350 degrees

INGREDIENTS:

rye bread cubes and finely ground

1 lb pastrami

14.5 oz can of sauerkraut

1 cup dill pickles chopped

2 cups Swiss cheese

3 large eggs

1/3 cup Ranch Dressing

1/4 cup mustard

1 cup milk

Follow the video and bake for 35-40 minutes

CHICKEN FAJITA QUESADILLAS

INGREDIENTS:

• 3 Chicken Breasts
• 2 Tbsp. Taco Seasoning
• 2 Tbsp. Vegetable Oil
• 1 Onion, sliced
• 4 Cloves Garlic, sliced
• 3 Bell Peppers, sliced
• 1 Lime, juiced
• 8 Tortillas
• 2 Tbsp. Butter
• 2 Cups Mexican Cheese Blend

Directions:

1. Slice the chicken breasts into strips, about an inch apart, and coat with taco seasoning. In a large skillet, heat 1 Tbsp. vegetable oil and cook chicken until no longer pink and slightly charred. Remove cooked chicken from the skillet.

2. Heat another Tbsp. oil, add onion and garlic and cook for a couple minutes until it’s slightly translucent. Add the peppers, and cook slightly, then mix in the cooked chicken. Remove from heat and set aside.

3. In a clean pan, melt a bit of butter. Add a tortilla and move it around until it’s buttery. Add cheese, then fajita mixture, then more cheese, then top with another tortilla and pat it down.

4. Flip the quesadilla over and cook the other side until it’s golden. Remove from pan and cut into quarters. Repeat these steps with the remaining tortillas.

*Serve with sour cream, guacamole and salsa....yum!

from tasty.com

GUMBO-LAYA STEW

Gumbo-laya” Stew with Spicy Sausage, Chicken and Shrimp with Okra over Fragrant Garlic Rice

(Serves about 6-8)

INGREDIENTS:

2 tablespoons olive oil
1 pound spicy andouille (or smoked) sausage, sliced
8 chicken tenderloins (or 2 skinless/boneless chicken breasts), cut into bite-size pieces
• Salt
• Pepper
3 celery stalks, finely diced
1 large onion, finely diced
1 large bell pepper, finely diced
2 bay leaves
½ teaspoon Creole seasoning
¼ teaspoon cayenne pepper
3 cloves garlic, finely chopped
1 tablespoon, heaping, tomato paste
½ pound okra, sliced into ¼ – ½” thick slices
1 (28 oz) can organic diced tomatoes with juice
2 cups chicken stock, hot
½ pound peeled and cleaned, medium size shrimp (raw)
1 tablespoon flat-leaf parsley, chopped
1 tablespoon cilantro, chopped

• Fragrant Garlic Rice (recipe below)

DIRECTIONS:

- Place a large pot or Dutch oven over medium-high heat, and add the olive oil; once the oil is hot, add the sliced sausage in, and allow it to caramelize and brown for a few minutes; once well browned, remove the sausage from the pot, and set it aside for a moment; 

- Next, add the chicken pieces into the pot along with a sprinkle or two of salt and pepper, and allow them to brown in the oil/sausage drippings for about 2-3 minutes; remove the chicken pieces from the pot, and set aside for a moment;

- Next, add in the diced celery, onion and bell pepper, and caramelize it for about 2-3 minutes in the oil, then add in the bay leaves, the Creole seasoning, the cayenne pepper, ½ teaspoon of salt and ½ teaspoon of black pepper, and stir to combine; next, add in the garlic and stir, and once it becomes aromatic, add in the tomato paste, and cook for about 1 minute to cook out the “raw” tomato flavor:

- Next, add in the sliced okra, the diced tomatoes with juice, the hot chicken stock, and the browned sausage and chicken, and stir to combine, and allow the stew to simmer gently on low/medium-low, uncovered, for 20 minutes; 

- After 20 minutes, add in the shrimp (you can season it with a sprinkle of salt/pepper if you wish), and simmer for only 2 minutes more as to not overcook the shrimp; finish by stirring in the chopped parsley and cilantro, and serve over the Fragrant Garlic Rice, with some additional spice/heat options like hot sauce, red pepper flakes or cayenne pepper, if desired.

Fragrant Garlic Rice ingredients:

1 tablespoon olive oil
2 large cloves garlic, pressed through garlic press
2 cups jasmine rice
1 teaspoon sea salt
¼ teaspoon cracked black pepper
3 cups water

Preparation:
-Place a medium pot over medium-high heat, and add in the olive oil; once hot, add in the pressed garlic, and stir to combine; once the garlic becomes fragrant, add in the rice, the salt and the pepper and stir, and allow the rice to “toast” in the garlic oil for about 2 minutes; next, add in the water, stir, and simmer the rice, covered, for about 20 minutes, or until tender; turn off the heat, and after 5 minutes, fluff with fork and serve.

FLOOR WASH RECIPE (not for eating, Silly!)

Easy Chocolate Chip Brownie Cheesecake by TASTY

VIDEO 
INGREDIENTS:

- 1 box of brownie mix, and ingredients needed to make them
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla
- 8 oz whipped cream or whipped topping
- 1 cup chocolate chips

Prepare the brownie mix according to package instructions, and pour the batter into a springform pan. 
Bake according to package instructions, and cool completely. 
Meanwhile, beat cream cheese and sugar until smooth. 
Fold in vanilla and whipped cream, then fold in the chocolate chips. 
Spread over the cooled brownie in the springform pan. 
Decorate with toppings of your choice, or just leave it plain! 
Refrigerate for at least 4 hours before serving. Enjoy!

CHOCOLATE STUFFED STRAWBERRIES

INGREDIENTS:

Strawberries
Semi-sweet chocolate
White chocolate
Sprinkles

DIRECTIONS:
Remove the tops and scoop out the inside of the strawberry. Fill with melted chocolate and place the top back on. Chill for 5 minutes. Dip the strawberries in white chocolate and add sprinkles immediately. Enjoy! 

ACE'S RED CABBAGE SOUP with WHITE BEANS and SAUSAGE

INGREDIENTS:

4 cups of beef broth*
2 cups water
1 large onion (we used red)
1-inch of grated ginger
1 can (14-15 oz.) of white beans (or more, and/or your own choice of beans)
1 pkg. Trader Joe's beets (http://www.traderjoes.com/fearless-flyer/article/1225)
                      (or canned beets drained)
2 TBSP cooking oil
1 - 10 oz bag of shredded red cabbage (or cut up your own)
1 tsp cinnamon
14 oz. kielbasa or sausage of choice(
1/4 tsp red pepper flakes

(To make this all veggie....- you can exchange the beef broth with veggie broth and omit the sausage...or add a veggie sausage)

DIRECTIONS:

1) In a soup pan, bring the broth and water to a boil.
2) Chop the onion and peel and rate the ginger.
3) Cut up the beets to nice small bite-size pieces (add their juice to your broth)
4) Heat the oil and add onions, ginger and cinnamon. Add the beef stock and simmer for
10 minutes.
5) Drain and rinse the beans.
6) Slice up the kielbasa/sausage into small soup-bite size pieces. Add beans and sausage to soup.
Cook for 5 minutes.
7) Add red pepper flakes.
8) Serve in a soup bowl .... add sour cream or Greek yogurt if you'd like.

ONE PAN SALMON and VEGGIE DINNER

INGREDIENTS:

Aluminum foil
Nonstick vegetable oil cooking spray
2 pounds New potatoes (small red and yellow potatoes)
2 tablespoons olive oil
4 tablespoons lemon juice
4 cloves minced garlic
2 tablespoons fresh thyme
salt and pepper to taste
2 tablespoons honey
2 teaspoons chopped ginger
2 salmon fillets
1 bunch of asparagus, about 1 pound

DIRECTIONS:

Preheat the oven to 400°F/200°C.

Cover a sheet pan with aluminum foil and spray with nonstick cooking spray. Spread out your potatoes on the pan and drizzle with 1 Tbsp. olive oil and 1 Tbsp. lemon juice. Season with salt and pepper and sprinkle 1 clove minced garlic and 1/2 Tbsp. thyme over the potatoes. Bake for 15 minutes, flip, then bake for another 10 minutes.

In the meantime, create your salmon glaze. Combine 2 Tbsp. lemon juice, 2 Tbsp. honey, 2 Tbsp. lemon juice, 2 tsp ginger, 2 cloves minced garlic, and 1 Tbsp. thyme. Set aside.

Take the potatoes out of the oven and push them to the top or side of your pan. (Don’t cramp them — Make sure to still space them out a bit.) Place your salmon fillets on the pan. Season both sides with salt and pepper and brush on the glaze onto both sides. Place your asparagus on the pan and top with 1 Tbsp. olive oil, 1 Tbsp. lemon juice, salt and pepper, 1 clove minced garlic, and 1/2 Tbsp. thyme. Bake for 8-10 minutes. (The salmon should flake easily with a fork when it’s ready.)

SLOW COOKER ROOT BEER CHICKEN WINGS

INGREDIENTS:

3 lbs of wings
2 tsp of salt
2 tsp of pepper
1 cup of bbq sauce (maybe not sweet as the root beer is)
16.9 fl oz of root beer
more bbq sauce
brown sugar

DIRECTIONS:

Season chicken wings with salt and pepper. 
Spray your slow cooker pot with cooking spray, add chicken wings, bbq sauce and root beer. 
Cover, cook on low for 4 hours. 
Remove wings from slow cooker, place on parchment lined tray. 
Brush more bbq sauce onto wings, sprinkle some brown sugar. 
Put under broiler for 8 -10 minutes. Enjoy!

CAULIFLOWER HASH BROWNS

 

https://www.tastemade.com/videos/cauliflower-hash-browns

INGREDIENTS:

• 1/2 cauliflower
• 1 egg
• 1/4 tsp kosher salt
• 1/8 tsp. black pepper
• 1/8 tsp. garlic powder
• 1/2 tsp. yellow onion, minced
• 1 tsp. coconut oil

DIRECTIONS:

1. Grate the cauliflower head on a cheese grater to create cauliflower shreds or “rice."
2. Combine the shredded cauliflower with minced onion, egg, salt, pepper, garlic powder, and stir to combine.
3. Heat 1 tsp. coconut oil over medium-high heat.
4. Add half the cauliflower mixture to the pan and gently press down with a spatula to flatten, working to keep the hash brown together as much as possible.
5. Cook for 1 minute after the edges start to turn golden brown, about 3-4 minutes.
6. Carefully flip over and cook an additional 3-4 minutes to let the edges brown and the cauliflower and onion cook through.

3 TASTY GREEN SMOOTHIES

MANGO/COLLARD GREENS (or Spinach) with grapes

INGREDIENTS

1. 2tablespoons fresh lime juice
2. 2cups stemmed and chopped collard greens or spinach
3. 1 1/2cups frozen mango
4. 1cup green grapes

DIRECTIONS

1. Combine the lime juice, ½ cup water, the collard greens, mango, and grapes in a blender and puree until smooth, about 1 minute, adding more water to reach the desired consistency.

********************************************************************

SPINACH/AVOCADO/APPLE

INGREDIENTS

1. 1 1/2cups apple juice
2. 2cups stemmed and chopped spinach or kale
3. 1apple—unpeeled, cored, and chopped (different apples=different flavors and tart/sweetness...your choice!)
4. 1/2avocado, chopped

DIRECTIONS

1. Combine the apple juice, spinach, apple, and avocado in a blender and puree until smooth, about 1 minute, adding water to reach the desired consistency.
2. ********************************************************************

3. KALE/PINEAPPLE/COCONUT milK

4. INGREDIENTS

   1. 1/2cup coconut milk (or almond milk...homemade, not store bought!)
   2. 2cups stemmed and chopped kale or spinach
   3. 1 1/2cups chopped pineapple (about 1/4 medium pineapple)
   4. 1ripe banana, chopped

   DIRECTIONS

   1. Combine the coconut milk, ½ cup water, the kale, pineapple, and banana in a blender and puree until smooth, about 1 minute, adding more water to reach the desired consistency.

MJ'S BRUSSEL SPROUT SALAD

SLOW COOKER CHICKEN FAJITAS

INGREDIENTS:

- 1 Red Bell Pepper / sliced
- 1 Yellow Bell Pepper / sliced
- 1 Green Bell Pepper / sliced
- 1 Yellow Onion / sliced
- 2 lbs Boneless Skinless Chicken Breasts / cut in half
- 2 Tbsp. Taco Seasoning* 
- 4 Cloves Garlic / diced
- 1 Lime
- 1 10 oz Can Diced Tomatoes With Green Chiles / drained

For serving: (optional) 
Flour Tortillas
Cheese
Sour Cream 
Guacamole 

*To make your own Taco Seasoning at home: (or use pre-made taco seasoning mix) 
- 1 Tbsp. Chili Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Cayenne Pepper
- 1/3 tsp Oregano
- 1/2 tsp Paprika
- 1 1/2 tsp Ground Cumin
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Corn Starch 

DIRECTIONS:

1) Add half of the sliced peppers and onions to your slow cooker. 

2) Next, layer the chicken and coat all sides with taco seasoning. Top with garlic, tomatoes (be sure to drain) and the juice from one lime. 

3) Add the remaining peppers and onions, cover, and cook on HIGH for 3-4 hours. 

4) Remove chicken and cut/shred into slices (chicken left longer will tend to shred more - cook to your preference). 

5) Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes (on LOW) until ready to serve. If you find that there is too much liquid, you can remove till there is a desired amount before serving. 

6) Assemble Fajitas to your liking - we recommend topping with cheese, sour cream, and guacamole! Enjoy!

Another great one from TASTY - http://www.buzzfeed.com/tasty

SCALLION PANCAKES

For the scallion pancake:
- pizza dough
- scallions
- sesame oil
- salt
- white pepper

For the dipping sauce: 
- 1/3 cup soy sauce
- 2 Tbsp. rice vinegar
- 1 tsp sriracha
- 1 Tbsp. garlic
- 1 Tbsp. ginger
- 1 Tbsp. sugar
- chopped scallions

Brush pizza dough with sesame oil. Liberally spread scallions. Salt and white pepper the pizza dough. Cut pizza dough into 6”x10” pieces. Roll and coil. Rest covered for an hour.

After an hour, flatten each coil of dough, roll out as flat as possible. Fry on medium heat until both sides are golden brown (5 minutes). Quarter and serve with dipping sauce.

MJ'S BLUEBERRY CLUSTERS

MARY JANE'S BLUEBERRY SALAD DESSERT

Italian Sausage Soup with White Beans and Spinach

INGREDIENTS:

• 1 pound mild Italian sausage, casing removed
• 1 large vidalia onion, diced
• 2 garlic cloves, minced
• 1 tablespoon Italian seasoning blend
• 5 cups chicken stock
• 1 14.5 ounce can diced tomatoes
• 1 15.5 ounce can cannellini beans, rinsed and drained
• ½ cup small cut pasta, like shells or ditallini
• 2 cups baby spinach
• grated parmesan cheese, for serving

DIRECTIONS:

1. Place a large pot or dutch oven over med-high heat and add the sausage, breaking it up in to small pieces with a fork as it browns. Continue cooking until the sausage is no longer pink. Transfer the sausage to a bowl with a slotted spoon and discard all but 1 tablespoon of fat.
2. Return the pot to the stove and add the onions. Cook the onions until translucent, approximately 4-5 minutes. Add the garlic, cooking for one minute until fragrant.
3. Stir in the Italian seasoning and ¼ cup of chicken stock to deglaze the pan being sure to scrape up any brown bits with a wooden spoon.
4. Stir in the tomatoes, beans, sausage and remaining stock. Add the pasta and bring the soup to a boil. Cook for 6-7 minute or until the pasta is al dente.
5. Stir in the spinach. Serve immediately topped with parmesan cheese.
6. FROM - 
The Suburban Soapbox

5 MICROWAVE MUG BREAKFASTS

Check out these fun and easy looking "Breakfasts in a Mug!" 

from - http://www.biggerbolderbaking.com/

HONEY DIJON CHICKEN

OVEN - 400 degrees

INGREDIENTS:

2 tablespoons olive oil, divided
3 tablespoons honey
1 tablespoon Dijon mustard
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
½ tsp Kosher salt plus more to taste
¼ tsp freshly ground black pepper, to taste

16 ounces baby red potatoes, halved
4 boneless,skinless chicken breasts,5-6 oz each, pounded to even thickness if necessary so that they cook evenly
20 ounces broccoli florets

DIRECTIONS:

1. Whisk together 1 Tbsp of the olive oil with the honey, Dijon, garlic, oregano, basil, salt, and pepper.

2. Reserve half of the sauce for later, then marinate the chicken in the rest of the sauce for an hour.

3. Preheat the oven to 400F.

4. Toss the potatoes with the second Tbsp of olive oil and a pinch of salt. Place them on a foil-lined half sheet pan and lay the chicken breasts on top. Add the broccoli to the pan, then drizzle the reserved sauce over top.

5. Bake 35 minutes or until the chicken is cooked through and the potatoes are tender.
*If you prefer your broccoli to still have some crispness to it, don’t add the broccoli to the pan until 15 minutes into the cooking time.

FROM: - www.tiphero.com

LAYERED SALAD in a GLASS CAKE PAN

serves 8 to 12

1 head iceberg lettuce

1/4 cup chopped purple onion

1/2 cup chopped celery

1/2 cup chopped green pepper

1/2 cup chopped, fresh mushrooms

12 oz. package frozen peas, thawed

2 cups real mayonnaise

2 Tablespoons sugar or honey

1/4 lb. grated cheddar cheese (I like extra sharp)

1 lb. lower-sodium bacon, fried, cooled and crumbled

(may replace/add in cooked lentils, chickpeas, black beans, e.g.)

1) Remove core from head of lettuce. Cut head into quarters. 

2) Carefully separate the lettuce layers. Put half of them in the bottom of a 

9 x 13, glass cake pan. 

3) Top with half of the onion, half of the celery, half of the green pepper, half of the mushrooms, and half of the frozen (thawed) peas. 

4) Combine the mayo with the sugar. Spread half of the mayo mixture over the salad. Top with half of the cheese and half of the bacon. 

5) Repeat with another salad layer, starting with lettuce and ending with bacon. 6) Cover cake pan tightly with foil. Place in refrigerator and chill for at least 12 hours and up to 24 hours. Cut into 8 to 12 square pieces. Salt and pepper to taste. Serve.

QUICK and HEALTHY VEGGIE NOODLE SOUP

2 quarts water
1 cup Broccoli florets, in small pieces
1-2 cups Sugar snap or Snow peas
2 Carrots, cut into matchsticks
4 Shiitake mushrooms, cut into matchsticks or finely diced
2 Chinese napa cabbage and/or bok choy, finely shredded
handful Bean sprouts, well rinsed

2 tbsp Sesame oil
2 Garlic cloves, pressed or cut to small dice
1 Small piece ginger, cut to small dice
1/2 Onion, finely diced
2 Scallions, sliced lengthwise, very thinly

2 1/2 cups vegetable or miso broth (or 2 1/2 cup Water + 1 tsp stock granules)
2 cups Udon, soba or rice noodles – cooked ahead/separately, or with the soup, per the below

Optional add-ins
Tamari or soy sauce
Asian Hot pepper sauce
Lime (wedges)
Cilantro

Put water on to boil, and prep the broccoli, peas, and carrots. Toss into the water and cook for 5 minutes. While the veggies are cooking, prep the mushrooms and cabbage. With a strainer, remove the vegetables (leaving water boiling) and rinse in cold water, and set aside. Add the mushrooms, cabbage, and bean sprouts to the boiling water, cook for one minute, then rinse in cold water, and add them to the rest of the veggies.

In a large pot, heat the sesame oil over medium heat, and add the garlic, ginger, onion, and scallions and cook for about 5 minutes until soft. Remove from heat, and carefully (so it doesn’t splatter) add the broth and 1/2 to all of the cooking water from the veggies. If you want the soup brothy, add more; if not, add less.

Add the noodles to the soup (using rice noodles will keep the broth nice and thin, as they’re less starchy), and cook until the noodles are ready. Add the veggies back in, top with sauces as desired, and serve.

Jennifer Silverberg - http://eatyourselfwell.com/

ONE POT COCONUT CHICKEN AND RICE

ONE POT COCONUT CHICKEN AND RICE

INGREDIENTS

Author: One Lovely Life, adapted from Tyler Florence

Serves: 4 servings

• 1 lb. boneless, skinless chicken thighs, patted dry
• 1 medium onion, diced or grated
• 1 inch piece fresh ginger, peeled and minced
• 1 (15oz) can coconut milk
• 1½ cups chicken broth
• 1½ cups white rice, uncooked
• ½ cup unsweetened, finely shredded coconut
• 2 green onions, diced
• 2 limes
• cilantro for garnish
• salt and pepper, to taste
• olive oil

DIRECTIONS 

1. Heat a drizzle of olive oil in an oven-safe Dutch oven or pan. Sprinkle salt and pepper over chicken and brown the chicken in oil for 3-4 minutes per side. Remove from the pan. Add onion, and ginger to the pan. Heat until tender and translucent.
2. Pour coconut milk and broth into the pan and stir to scrape up any browned bits. Add rice and stir to coat. Nestle the chicken into the rice mixture and sprinkle with coconut.
3. Bake at 400 degrees for 20-25 minutes, or till rice is tender and chicken is cooked through. Sprinkle green onion and cilantro over all, then squeeze lime juice over everything.
4. Serve with broccoli or green beans.