ONE POT LEMON LENTIL CHICKEN AND RICE

ingredients

1 tbsp. Olive oil

2 chicken breasts, cut into bite sized pieces

1 small onion, diced

2 cloves garlic, minced

½ tsp dried oregano

½ tsp dried thyme

1 cup green lentils, rinsed

1 cup rice

4 cups chicken broth

juice and rind of 1 lemon

½ tsp salt

½ cup frozen peas

chopped parsley (optional)

instructions

In a large pot heat the oil over medium heat.

Cook the onions until soft. Add the garlic and herbs and cook another minute.

Add the chicken turning to brown both sides.

Add the lentils, rice, stock, lemon juice and rind.

Cover the pot and turn the heat down to low. Cook for 20-25 minutes until the liquid has been absorbed.

Season with salt, stir in the frozen peas and garnish with parsley.

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Honey-Nut Encrusted Salmon Fillets

ingredients

2lbs salmon (slab from Costco, cut into 4-5oz. fillets)

2.5 T honey

2.5 T dijon mustard

kosher salt & fresh ground pepper

2 slices wheat bread, toasted then processed into crumbs

4 T finely chopped walnuts

1/2 t dried thyme

2 t olive oil

instructions

Preheat oven to 400 degrees. Combine honey & mustard in a small bowl. Pour over fillets. Season with salt and pepper. In a separate bowl, combine bread crumbs, walnuts, thyme, and oil with a fork. Press the crumb mixture atop the fillets. Bake for 12-15 minutes, depending on the thickness of your fillets.

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5Star Enchiladas

ingredients

1 lb. lean gr. beef

1 can kidney beans, drained & rinsed

1-10.5 oz. can corn, drained

1-4 oz. can diced green chilies

1/4 t. salt

1/4 t. cumin

1/4 t. chili powder

1/2 c. picante sauce or salsa

2-10 oz. cans mild enchilada sauce {I used 1 mild, 1 medium}

1 can Campbell's Cheddar Cheese soup

10 (6 1/2 in.) fajita tortillas

2+ handfuls grated Mexican cheeses

instructions

Preheat oven to 375.

Brown gr. beef. Drain off & blot out extra grease. Mix in kidney beans, corn, diced green chilies, and spices. In a separate bowl, combine salsa, enchilada sauce, and cheddar cheese soup. Warm up slightly to help un-condense the soup. Add about 1 cup of sauce mixture to gr. beef filling and stir.

Put about 1/2 c. of prepared sauce in the bottom of a 9x13 pan. Start generously filling tortillas and rolling them up, seam down. I left the cheese out of my enchiladas because of the cheesy sauce, but you can also sprinkle some grated cheese inside of each enchilada if you'd like. Once all enchiladas are rolled up, cover with remaining sauce mixture. Top with two generous handfuls of cheese, or more. Cover with foil and bake for 25 minutes. Remove foil and bake for another couple minutes, until cheese is melted.

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5-Star Cheeseburger Casserole

ingredients

2 cups (6 ounces) uncooked rotini pasta (spiral pasta)

2 teaspoons canola oil

1 1/2 cups onions, finely chopped

1 garlic clove, minced

1 pound 95% lean ground beef

1 teaspoon seasoned salt

2 tablespoons ketchup

4-5 large Roma tomatoes, deseeded and diced

2 tablespoons Dijon mustard

2 cups low fat cheddar cheese, shredded

1/4 cup dill pickles, finely chopped

instructions

Preheat oven to 350 degrees Fahrenheit. Prepare a 9 x 13-inch baking pan with cooking spray.

Boil the pasta in a large pot according to packaged directions until al dente. Drain and set aside.

In a large skillet on medium-high heat, warm the oil. Add the onion and saute until onions are transparent. Add the garlic and stir about 30 seconds until fragrant.

Stir in the ground beef and fully cook through until brown. If using 95% lean ground beef, there is no need to drain. But if you are using a less fat version, drain the fat and return to the stove.

Stir in the seasoned salt, ketchup and mustard until well combined. Add the chopped tomatoes. Reduce heat and simmer for approximately 2 minutes or until the mixture is thickened.

Add the cooked and drained noodles to the meat and stir well. Pour into the prepared baking pan and evenly sprinkle the cheese across the top. Bake in the oven for approximately 15 minutes or until cheese has melted. Remove from the oven and slightly cool before serving. Top with chopped dill pickle.

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OREO CHEESECAKE BROWNIES

ingredients

1 brownie mix prepared as directed

10 oreo cookies, divided

6 ounces cream cheese

⅓ cup sugar

1 egg

1 tsp vanilla

instructions

Preheat the oven to 325. Prepare the brownie mix as directed.

Using the empty brownie bag, crush the oreos or just use your hands to break them up. Stir half the cookies into the batter and spread it out into an 8 inch pan coated with cooking spray.

In a large bowl beat the cream cheese and sugar until light and fluffy. Mix in the egg and vanilla until combined. Fold in the rest of the broken cookies.

Pour the cheesecake mixture on top of the brownie batter and swirl in lightly with a knife.

Bake for 50 minutes.

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ENCHILADA CASSEROLE

ingredients

8 flour tortillas, I use the smart fiesta from Old El Paso

3 cups warm enchilada sauce

2 cups cooked, shredded chicken

1-2 cups shredded cheese

instructions

Preheat the oven to 350 degrees.

Spoon a small amount of sauce on the bottom of your baking dish.

Layer with two tortillas to cover (cutting or ripping as necessary) ¼ of the chicken, cheese and some sauce.

Continue layering three more times ending with sauce and cheese.

Bake for 30 minutes. Let sit for 10-15 minutes before serving.

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CHEESY BEEF LASAGNA

ingredients

Meat Sauce:

2 tsp (10 mL) olive oil

2 cups (500 mL) onion, chopped

2 cups (500 mL) mushrooms, sliced

2 cloves garlic, chopped

3 lbs (1.3 kg) lean ground beef

2 tbsp (30 mL) chili powder

3 cans (852 mL) Campbell's® Condensed Tomato Basil Oregano Soup

3 cups (750 mL) Campbell's® Ready to Use No Salt Added Beef Broth

Cheese Mixture:

4 cups (1 L) light ricotta cheese

3 cups (750 mL) mozzarella, shredded

1 cup (250 mL) Parmesan, grated

2 eggs

12 oven ready lasagna noodles (uncooked)

1 tsp (5 mL) black pepper

instructions

Heat oil in a large stock pot over medium heat. Add the onions and mushrooms and sauté for 5 minutes until the vegetables caramelize.

Add the garlic and ground beef and continue to sauté for another 5 minutes or until the beef is well browned. Add the chili powder and continue to sauté for 2 minutes.

Add the soup and cook for 5 minutes. Add broth and continue to cook for 10 minutes or until the meat is cooked. Remove from heat and set aside.

In a large mixing bowl, combine ricotta cheese, half of the mozzarella cheese, eggs and black pepper. Mix Well.

Preheat oven to 375°F. Spread 2 cups of the meat sauce in the bottom of a 9” x 13” pan. Layer 4 lasagna noodles on top, overlapping noodles slightly to cover the bottom.

Spread half of the cheese mixture over noodles. Layer with 2 ½ cups of meat sauce and 4 lasagna noodles.

Spread the remaining cheese mixture on top of the second layer of noodles, layer with 2 ½ cups of meat sauce and 4 lasagna noodles.

Spread the remaining meat sauce on lasagna noodles, top with parmesan cheese and remaining mozzarella cheese.

Cover with foil and bake for 45 minutes at 375°F.

Uncover and continue to bake for 15 minutes until the top is golden and bubbly. Let stand for 5 minutes before slicing.

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LAYERED BAKED PENNE

ingredients

355 g box Penne or other pasta

1 small tub ricotta

1 egg

½ cup mozzarella

½ cup parmesan

salt and pepper to taste

1 tbsp olive oil

1 clove garlic, minced

1 jar pasta sauce

1 can diced tomatoes

1 lb ground beef, sausage or combination

Additional mozzarella for layering

instructions

Preheat the oven to 350 degrees

Boil the pasta, drain and run under cold water to stop it from cooking.

Combine the ricotta, egg, cheese, salt and pepper. Stir to combine.

Add the pasta to the ricotta mixture and set aside.

Heat the olive oil and cook the garlic for 1-2 minutes.

Add the jarred sauce and diced tomatoes.

Stir in cooked beef, pork, or a combination of both.

Stir half the sauce into the pasta and cheese mixture.

Start by placing half the pasta in an oven proof dish.

Pour some of the sauce over top and sprinkle with cheese.

Add the remaining pasta, sauce and more cheese.

Cover with foil and bake 20 minutes. Uncover and bake an additional 10-15 minutes.

Let the pasta sit for 10 minutes before serving.

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CAMPBELL’S EASY SKILLET CHICKEN PARMESAN

ingredients

2 tbsp (30 mL) olive oil

4 (454 g) skinless, boneless chicken breasts

¼ tsp (1 mL) each salt and freshly ground pepper

1 can (284 mL) Campbell's® Condensed Tomato with Basil and Oregano Soup

½ cup (125 mL) Campbell's® Ready to Use Chicken Broth

1 cup (250 mL) shredded mozzarella cheese (about 6 ounces)

¼ cup (60 mL) grated Parmesan cheese

2 tbsp (30 mL) finely chopped fresh parsley

instructions

Preheat broiler to high. Heat olive oil in an ovenproof, large non-stick skillet set over medium-high heat. Season chicken all over with salt and pepper. Cook chicken for 3 to 5 minutes per side or until browned; transfer to a plate.

Stir soup and broth into skillet; bring to a simmer. Return chicken back to skillet and cover with sauce. Cook, covered, for 7 to 8 minutes or until chicken is cooked through.

Toss mozzarella with Parmesan; sprinkle over chicken. Broil for 2 to 3 minutes or until cheese is melted and golden. Sprinkle with parsley before serving.

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APPLE FRITTER BREAD

ingredients

1 tsp cinnamon

¼ cup brown sugar

For the apple layer

2 cups finely chopped apples. I used 2 granny smith

2 tbsp. brown sugar

1 tsp cinnamon

For the bread

½ cup butter, softened

¾ cup sugar

2 eggs

1 tsp vanilla

1½ cups flour

2 tsp baking powder

¼ tsp salt

½ cup milk

For the glaze

½ cup powdered sugar

1-2 tbsp. milk

instructions

Preheat the oven to 350 degrees. Line a 9x5 loaf pan with foil leaving some over hang and spray lightly with cooking spray.

In a small bowl, combine the cinnamon and brown sugar. In another bowl, add the chopped apples, cinnamon and brown sugar.

Cream the butter and sugar in a large mixing bowl until light and fluffy.

Add the eggs and vanilla and stir until fully combined.

Stir in the flour, baking powder and salt.

Slowly add the milk and mix until smooth.

Pour half the batter in the pan. Sprinkle half the brown sugar and cinnamon mixture over top and half the apples.

Pour the remaining batter, cinnamon mixture and the remaining apples. Press the apples lightly into the batter.

Bake for 50-55 minutes or until a toothpick comes out clean.

Whisk the powdered sugar and milk. Pour over the bread.

Cool before slicing.

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DOUBLE CHOCOLATE BANANA CAKE

ingredients

3 medium ripe bananas

¾ cup brown sugar

½ cup applesauce

1 tsp vanilla

1 egg, lightly beaten.

1 cup flour

½ cup cocoa powder

1 tsp baking soda

¼ tsp salt

1 cup semi sweet chocolate chips

mini chocolate chips for topping - optional

instructions

Preheat the oven to 350 degrees and coat an 8 inch square pan with cooking spray.

Combine the mashed bananas and sugar into a large mixing bowl and stir until the sugar is dissolved.

Add the applesauce, vanilla and egg. Stir to combine.

Stir in the flour, cocoa powder, baking soda and salt. Add the chocolate chips and pour into the prepared baking pan.

Sprinkle mini chocolate chips over the top and bake for 25-30 minutes. Mine took 28.

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Peanut Butter Cheesecake Bars!

ingredients

GRAHAM CRACKER CRUST:

1 STICK BUTTER

1/2C. SUGAR

1 1/2C. GRAHAM CRACKER CRUMBS

MELT THE BUTTER IN THE MICROWAVE IN A BOWL. STIR IN SUGAR AND CRUMBS. LINE AN 8 INCH PAN WITH NONSTICK FOIL AND PRESS THE CRUMB MIXTURE IN. BAKE ABOUT 9 MINS AT 350 AND LET COOL. ONCE COOL, LINE THE CRUST WITH SNACK SIZE PEANUT BUTTER CUPS TO COVER THE BOTTOM.

PEANUT BUTTER CHEESECAKE:

8 OUNCES CREAM CHEESE

1 EGG

1/2C. SUGAR

1/4C. PEANUT BUTTER

instructions

ELECTRIC MIX CREAM CHEESE AND SUGAR. ADD EGG AND PEANUT BUTTER. POUR OVER PEANUT BUTTER CUPS AND SPREAD OVER CRUST. BAKE 30 MINUTES AT 350. LET COOL COMPLETELY.

PEANUT BUTTER GANACHE:

In microwave, combine:

1/2c. heavy cream

8 Tablespoons butter until hot.

Stir in:

6 ounces peanut butter chips until melted and smooth. Stir in 2T. sifted powdered sugar and pour over the bars. Chill firm before cutting. Cut into 9 squares and drizzle melted dark chocolate chips on top of each bar. Keep chilled!

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Ooey Gooey Peanut Butter Bars

ingredients

1 package (16 oz) creme-filled peanut butter sandwich cookies

1/2 cup butter, melted

1 box Betty Crocker™ SuperMoist™ yellow cake mix

1/2 cup peanut butter

2 eggs

1 can (14 oz) sweetened condensed milk (not evaporated)

1 box (4 oz) candy-coated peanut butter pieces

1/2 cup peanut butter chips

instructions

Heat oven to 350°F. In food processor, place cookies and melted butter. Cover; process using quick on-and-off motions until coarse damp crumbs form. Reserve 1/2 cup mixture for top. Press remaining crumb mixture in bottom of ungreased 13×9-inch pan.

In large bowl, beat cake mix, peanut butter and eggs with electric mixer on medium speed until well combined. Press mixture over crust in pan. Drizzle with sweetened condensed milk. Sprinkle peanut butter pieces, peanut butter chips and remaining crumb mixture evenly over top.

Bake 30 to 35 minutes or until edges are light golden brown and center is set. Cool completely, about 1 hour, before cutting. Cut into 5 rows by 3 rows.

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CARAMEL PECAN BARS

ingredients

3½ cups coarsely chopped pecans

2 cups flour

¾ cup butter, cubed

⅔ cup powdered sugar

½ cup firmly packed brown sugar

½ cup honey

⅔ cup butter

3 tablespoons whipping cream

instructions

Preheat oven to 350 degrees. Line the bottom and sides of a 13x9-inch pan with aluminum foil, allowing a couple of inches to extend over the sides. Lightly grease foil.

Bake pecans in a single layer in a shallow pan for 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through.

In a food processor, pulse flour, powdered sugar and ¾ cup butter until the mixture resembles coarse meal. Press the mixture into the bottom and ¾ inch up the sides of the previously prepared pan.

Bake crust for 20 minutes or until edges are lightly browned. Cool completely, about 15 minutes.

Bring brown sugar and remaining 3 ingredients to a boil in a saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.

Bake for 25 to 30 minutes or until golden and bubbly. Cool completely on a wire rack. Using foil sides as handles, lift baked and cooled bars from the pan; transfer to a cutting board and cut into bars.

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bsolute Best Ever Lasagna

ingredients

instructions

Brown ground beef, Italian sausage, onion and garlic.

Add salt and next 5 ingredients; stirring until well mixed.

Simmer 1 hour.

Cook lasagna noodles according to package directions;

drain and set aside.

Spray a 13 x 9" baking pan with cooking spray.

Combine cottage cheese, eggs, pepper, 2 tablespoons parsley,

Parmesan cheese and 1/2 of mozzarella cheese;

In a lasagna pan, layer noodles, meat sauce,

and cheese mixture; repeat.*

Top off with layer of noodles; sprinkle evenly with remaining

mozzarella cheese.

Bake at 375F for 30 to 40 min, or until cheese

mixture is thoroughly melted.

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Chocolate Cake

ingredients

instructions

First step : Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

For the cake:

Second step : Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

Third step : Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

Step 4 : Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 mins, until a toothpick or cake tester inserted in the center comes out clean.

Step 5 : Remove from the oven and allow to cool for about 10 min, remove from the pan and cool completely.

Step 6 : Frost cake with Chocolate Buttercream Frosting.

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Bongo Bars

ingredients

¾ Cup Butter

2 Cups Brown Sugar

2½ tsp baking powder

3 eggs

Bag of chocolate Chips

1 tsp vanilla

2¾ Cups Flou

instructions

Preheat the oven to 350 degrees.

Melt the butter and mix it with the brown sugar in a large mixing bowl.

Add the flour and baking powder. The mix will be crumbly at this point. Be careful not to overmix these!

Add eggs and vanilla. Lastly the chocolate chips.

Spread in a 9×13 pan.

Bake for 25-30 minutes. Enjoy!

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Asian Style Meatballs

ingredients

32 Ounce bag frozen meatballs (approximately 60)

⅔ Cup Hoisin sauce

¼ Cup rice vinegar

2 garlic cloves minced

2 Tablespoons soy sauce

1 Teaspoon ground ginger

Chopped green onion

instructions

Bake meatballs for 15 minutes at 350 degrees.

While baking, whisk together all the ingredients for the sauce.

Pour sauce into large skillet over medium heat, mix in baked meatballs.

Stir meatballs into sauce and let them cook through for about 8 minutes, stirring periodically.

Serve over rice or individually as appetizers. Enjoy!

Slow Cooker Instructions:

Place meatballs in slow cooker

Mix together all sauce ingredients and pour over meatballs

Cook on high 3-4 hours or Low for 6 hours

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Chicken Mozzarella Pasta with Sun-Dried Tomatoes

ingredients

3 large garlic cloves, minced

1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes

1 lb chicken breast tenders

salt

paprika (just a little bit)

1 cup half and half

1 cup mozzarella cheese, shredded

8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)

1 tablespoon basil (if using dry basil), if using fresh basil you can add more

1/4 teaspoon crushed red pepper flakes (at least, add more to taste)

1/2 cup reserved cooked pasta water (or more)

salt, to taste

instructions

Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:

In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat.

Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).

Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.

Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.

Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

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Lasagna Soup

ingredients

2 Tbsp extra virgin olive oil, divided

1 lb lean ground beef

1 large yellow onion, diced (2 cups)

3 - 5 garlic cloves, to taste, minced

4 cups low-sodium chicken broth

1 (14.5 oz) can petite diced tomatoes

1 (14.5 oz) can crushed tomatoes

2 1/2 Tbsp tomato paste

1 3/4 tsp dried basil

3/4 tsp dried oregano

1/2 tsp dried rosemary, crushed

1/2 tsp fennel seeds, crushed

1/2 tsp dried thyme

1 tsp granulated sugar

1 1/2 Tbsp chopped fresh parsley, plus more for garnish

Salt and freshly ground black pepper, to taste

8 lasagna noodles, broken into bite size pieces (6.5 oz)

1 1/4 cups shredded mozzarella cheese (5 oz)

1/2 cup finely shredded parmesan cheese (2 oz)

8 oz ricotta cheese

instructions

Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain majority of fat from beef and set aside (you can drain it all if you want it to be healthier I just like the little bit of flavor a small amount of the fat gives). Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel seeds, thyme, sugar, parsley, the cooked ground beef and season with salt and pepper to taste. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.

Meanwhile, prepare lasagna noodles according to directions listed on package, reserving 1 cup pasta water before draining pasta.

Add cooked pasta to soup along with 1/2 cup - 1 cup pasta water as desired. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.

Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (you can help the cheese melt better by cooking in the microwave after dolloping over soup for a bit or you could put the soup in oven safe bowl, top with cheese mixture and set under broiler to melt well. Or just stir into very hot soup and it should melt well).

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