1st Edition -

Recipes by Nicole Coumes

Table of Contents
Bacon, Lettuce, Tomato
Bucatini
Baked Mac & Cheese
Carnitas
Cheesy Potato Casserole
Chicken in Basil Cream
Chicken Mole Soft Tacos
Chicken Tortellini Alfredo
Chiles Rellano
Curried Potatoes and
Chickpeas
Green Chile Frittata
Lentil Veggie Burgers
Meat Pie Base
Nutty Chicken Stir-fry
Orange Glazed Meatballs
Pasta Shells

4
5
6
7
8
9
10-11
12-13
14
15
16
17
18
19
20

Pecan-Crusted Chicken
Pizza Dough
Potato Pizza
Red Curry Lentils
Sausage Lasagna
Spinach Ravioli with Tomato
Sauce
Spinach Quiche
Stuffed Peppers
Sweet and Sour Pork
Taco Pizza
Thai Pineapple Chicken
Curry
Turkey Chili
Vegetable Fried Rice with
Bacon

21
22
23
24
25
26
27
28
29
30
31
32
32

Bacon, Lettuce,
Tomato Bucatini
For the Pasta
2 Strips bacon, diced
1 cp Grape tomatoes,
halved
tsp Sugar
cp Thinly sliced leeks
cp Dry white wine
cp Chicken broth
1 tsp. Red wine vinegar
tsp. Red pepper flakes
4 oz. Dry bucatini
1 cp Fresh spinach
tsp Minced fresh thyme

Garlic Bread Crumbs

1 Clove garlic
1 cp Italian bread cubes
1 tsp Olive oil

Bring a pot of salted water to a boil for pasta. Mince garlic for bread crumbs in food processor.
Add cubed bread and process until course. Heat oil in a nonstick skillet over medium; add
crumbs and toast until golden, 3-4 min, stirring often. Season with salt; set aside.
Cook bacon for the pasta in a large nonstick skillet over medium heat until crisp.
Remove with slotted spoon to a paper-towel-lined plate. Pour off all but 1 Tb of drippings. Caramelize
tomatoes and sugar in drippings over medium heat. Cook until tomatoes begin to brown, 5 min. Add
leeks; saut until wilted, 3-4 min.
Deglaze skillet with wine; simmer until liquid is nearly evaporated. Add broth, vinegar, and pepper
flakes. Simmer until liquid is reduced by a third, about 5 min.
Cook pasta in boiling water according to package directions. Add the spinach, thyme, and cooked
bacon to the tomato mixture. Transfer cooked pasta from cooking water to the skillet using tongs.
Toss to coat; season with salt. Divide pasta among plates and sprinkle with bread crumbs.

Baked Mac & Cheese

4 cp Uncooked pasta
cp Butter, cubed
cp Flour
4 cp 2% Milk
tsp Salt
tsp Pepper
tsp Groung mustard
tsp Worcestershire
sauce
Dash ground nutmeg
2 cp Shredded cheddar
Cheesew
1 cp Cubed process
cheese (velveeta)

Cook pasta according to package directions. In a large saucepan, melt butter: stir in flour
until smooth. Gradually add milk; stir in the salt, pepper, mustard, Worcestershire sauce and
nutmeg.
Bring to a boil; cook and stir for 1-2 min or until thickened. Stir in the cheeses until melted.
Drain pasta; stir in the cheese sauce.
Transfer to an ungreased 2 qt. baking dish. Bake, uncovered, at 350 degrees for 20-25 min or
until bubbly.

Carnitas
1 lb. pork shoulder
1 lb. dry pinto beans
(rinsed)
6 oz light beer
1 15oz can fire roasted
tomatoes
6 cloves garlic, minced
2 jalapeno peppers or
other hot chili, minced
(ribs and seeds removed
to keep it mild)
2 tsp chili powder
2 tsp cumin
tsp cayenne pepper
1 Tb taco seasoning
generous pinch or two
of salt
1 cp water

Place the pork shoulder in the slow cooker. Cover with dry pinto beans, beer, tomatoes, garlic,
jalapenos, chili powder, cumin, cayenne, taco seasoning, salt, and 1 cup water. Cook on low
heat for 6-8 hours or high heat for 4-6 hours. Dont open the lid it adds to the cooking time.

Remove the lid after the cooking time and shred the pork using two forks. You can do this directly
in the slow cooker. If its too runny, continue to cook with the cover off for a little while. If its too
dry, add more water. Sprinkle cheese on top, replace the lid, and cook for another 30 minutes to
allow the cheese to melt.

Cheesy Potato Casserole

1 package Hillshire farm
smoked sausage
1 bag (20 oz)
refrigerated shredded
hash-brown potatoes
2 cp (8 oz) shredded
cheddar cheese
1 cp sour cream
1 medium onion,
chopped
cp butter, melted
tsp ground black
pepper

Preheat oven to 350 degrees. Lightly spray a 13 x 9 in baking

pan with nonstick cooking spray. Cut sausage into -inch cubes.
Combine all ingredients in a large bowl. Spread mixture evenly
in prepared pan. Bake 40-45 min or until lightly browned. Let
stand 5 min before serving.

Chicken in Basil Cream

cp Milk
cp Dry bread crumbs
4 Boneless skinless
chicken breast (4 oz)
3 Tb Butter
cp Chicken broth
1 cp Heavy whipping
cream
1 Jar (4 oz) Sliced
pimentos, drained
cp Grated parmesan
cheese
cp Minced fresh basil
1/8 tsp Pepper

Place milk and bread crumbs in separate shallow bowls.

Dip chicken in milk, then coat with crumbs. In a skillet over
medium-high heat, cook chicken in butter on both sides until
juices run clear, about 10 min. Remove and keep warm.
Add broth to the skillet. Bring to a boil over medium heat; stir
to loosen browned bits. Stir in cream and pimentos; boil and
stir for 1 min. Reduce heat.
Add the parmesan, basil and pepper; cook and stir until
heated through. Pour over the chicken.

Chicken Mole Soft Tacos

1 cp Chunky Salsa
cp Peanut butter
1 Chipotle Chile in
adobo sauce (from 7
oz can), seeded
cp Chicken Broth
1 Clove Garlic, finely
chopped
2 Tb Semisweet
chocolate chips
2 Tb Chili powder
tsp Pumpkin Spice
ground Coriander
1 1b chicken breasts
4 flour tortillas
1 Avocado
Mozzarella
cp Sour Cream

In food processor place salsa, peanut butter, chile, broth, garlic,

chocolate chips, pumpkin spice and coriander. Cover; blend
until smooth.
In 12 in skillet, place chicken breasts; add salsa mixture. Heat
to boiling over medium heat, turning chicken occasionally to coat
with more sauce. Reduce heat to low. Cover; simmer about 20
min, stirring and making sure fully cooked.
Remove chicken to cutting board; cut crosswise into in slices.
Return chicken from skillet to cutting board; cut crosswise into
in slices. Return chicken to skillet; stir to coat. To serve, spoon
chicken and sauce mixture onto each tortilla, top with avocado,
cheese and sour cream; fold.

Chicken Tortellini Alfredo

1 Package 9 oz
refrigerated spinach or
cheese tortellini
2 cp fresh broccoli
1 cp fresh baby carrots
3 Tb olive oil, divided
2 cp sliced mushrooms
1 large onion, cut into
wedges
1-1/2 tsp minced garlic
3/4 lb chicken breasts,
cut into strips
1 jar (15 oz) Alfredo
sauce
1/4 tsp Italian seasoning
1/4 tsp dried basil
1/4 tsp dried oregano

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute broccoli
and carrots in 2 tablespoons oil for 5-6 minutes or until crisp-tender. Stir in the mushrooms,
onion and garlic; saute vegetables 3-4 minutes longer or until vegetables are tender. Remove
vegetables and keep warm.
In the same skillet, cook chicken in remaining oil over medium heat for 4-6 minutes or until no
longer pink. Return vegetables to skillet. Stir in Alfredo sauce and seasonings; heat through.
Drain tortellini; add to chicken mixture. Toss to coat.

10

11

Chiles Rellanos
6 Poblano chile peppers
5 Plum tomatoes, cored and coarsely chopped
Small white onion, chopped
1 Clove garlic, chopped
1 Tb Olive oil
Kosher salt and freshly ground pepper
1 cp Shredded monterey jack cheese
1 Tb Dried oregano, preferably Mexican
3 Large egg whites plus 1 egg yolk,
at room temperature
Vegetable oil, for frying
Flour, for dredging

Char the chiles. Turn a gas burner on high. Char the chiles on the burner grate, turning with
tongs, until blackened all over. Or char the chiles under the broiler. Let them soften. Transfer the
charred chiles to a heavy-duty resealable plastic bag and close. Let stand 10 min. The chiles will
steam in the bag, making them soft and easy to peel. Remove the skin. Gently rub the chiles with
paper towels to remove as much skin as possible. It's okay if a few flecks remain-they'll add flavor,
so don't rinse them off. Open the chiles. Using a paring knife, make a slit across the top of a chile
just below the stem, leaving the stem intact. Starting from the middle of the slit, slice lengthwise
down to the tip of the pepper (cut through only one layer). Open the chile like a book and pull out
the seeds and inner membranes. You may need to use a paring knife to loosen the top of the
seedpod. Repeat with the remaining chiles.
Puree the tomatoes, onion and garlic in a blender until smooth. Warm the olive oil in a
saucepan over medium heat. Add the tomato puree and simmer 5 min, stirring occasionally; the
sauce will be broth-y. Season with salt and pepper and keep warm.

12

Place the cheese in a bowl, then add the oregano, crumbling and rubbing it with your fingers
to release its flavor. Season the mixture with salt and pepper. Fill each chile with about 1/4 cup
cheese mixture. Fold in the sides to cover the filling, then thread 2 toothpicks across the seam
to form an X. You will probably need to make a second toothpick X to secure each chile so the
filling doesn't leak out when you fry.
Beat the egg whites with a mixer on high speed until soft peaks form. Add the egg yolk and beat
3 more minutes. Heat about 1 inch vegetable oil in a deep skillet over medium-high heat until
a deep-fry thermometer registers 375 degrees F. Pour flour into a shallow dish and season with
salt and pepper. One at a time, coat the stuffed chiles with the flour. Holding each chile by the stem,
lower it into the egg batter to cover completely. Let any excess batter drip off. Add the chiles
to the hot oil, 1 or 2 at a time; fry, flipping once with tongs, until golden, 1 to 2 min per side.
Drain on paper towels.

13

Curried Potatoes and Chickpeas

2 Large potatoes, cut
into 3/4-inch chunks
Kosher salt
3 Tb Unsalted butter
1 tsp Curry powder
1/4 tsp Cayenne pepper
1 15oz can Chickpeas,
drained and rinsed
2 cp Fried onions
1/2 cp Plain Greek
yogurt
1/4 cp Fresh cilantro,
chopped, plus leaves for
topping
2 Tb Fresh lime juice
1 Jalapeno pepper, thinly sliced (remove seeds
for less heat)
Put the potatoes, 2 tsp salt and enough cold water to cover in a medium saucepan. Bring to a
boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 min. Reserve
1 cp cooking water, then drain the potatoes. Melt the butter in a large skillet over medium-high
heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 min. Stir in the
curry powder and cayenne and cook, stirring, 30 sec.
Add the chickpeas, 1 cp fried onions and 1/2 cp reserved cooking water; cook, mashing the
potatoes with a spoon, until heated through, about 3 min. Add more cooking water, if needed.
Season with salt.
Mix the yogurt, chopped cilantro, lime juice and 2 Tb water in a bowl. Divide the potatochickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the
sliced jalapeno and cilantro leaves.

14

Enchiladas
1 lb Chicken breasts
1-2 cp Shredded
Cheddar cheese
1 package 8 Tortillas
1 14oz Black beans
1 14oz Stewed or
chopped Tomatoes

1 small box Mexican rice

1 6oz Green chiles, hot
1 14oz Red Enchilada
sauce
Sour cream, lettuce
(for serving)

Cook chicken and season with garlic salt, paprika, salt, pepper to taste; cook with onion and
garlic if desired. Tear into smaller pieces. Add beans and enchilada sauce to heat through.
To layer: spoon some enchilada sauce into bottom of pan. Heat tortillas in microwave for 15 sec
to soften. Next, add cheese, rice mixture, chicken into tortilla and fold. Place in pan with seam
side down; repeat. When pan is full, add last of enchilada sauce on top, then sprinkle with last
of cheese. Cover with foil and cook at 350 degrees for 30 min or until heated through. Serve
with sour cream and lettuce.

15

Green Chile Frittata

3 cp tortilla chips,
coarsely crushed
1 cp Salsa verde
lime
12 eggs
cp Milk
1 cp Colby and
Monterey Jack cheese,
shredded
2 Tb Fresh cilantro
1 medium onion,
chopped
1 Poblano or green bell
pepper, diced
1 Clove of garlic,
pressed
1 cp Cooked chicken,
diced
1 Plum tomato, sliced

Preheat oven to 350 degrees. In a medium bowl, combine crushed chips and salsa. Juice lime half
in a bowl; mix well and set aside.
In large bowl, combine eggs, milk, cp cheese and cilantro; whisk until well blended. Add tortilla
chip mixture to egg mixture; mix well. Heat skillet over medium-high heat until hot. Spray skillet
with nonstick cooking spray.
Add onion, poblano pepper and garlic; cook and stir 2-3 min or until tender. Add chicken; stir well.
Pour egg mixture carefully over ingredients in skillet. Place into oven; bake 22-25 min or until
egg mixture is set in center. Arrange tomato slices over top of frittata. Sprinkle with remaining
cheese. Let stand until cheese melts and garnish with cilantro.

16

Lentil Veggie Burgers

1 cp Water
cp Dried lentils
Cooking spray
1 cp Chopped onion
cp Grated carrot
2 tsp Minced garlic
2 Tb Tomato paste
1 tsp Ground cumin
3/4 tsp Dried oregano
tsp Chili powder
3/4 tsp Salt, divided
3/4 cp Cooked barley
cp Panko (Japanese
breadcrumbs)
1/4 cp finely chopped
fresh parsley

1/2 teaspoon coarsely

ground black pepper
1 large egg white
1 large egg
3 Tb Canola oil, divided

Combine 1 cp water and lentils in a saucepan; bring to a boil. Cover, reduce heat, and simmer
25 min or until lentils are tender. Drain.
Place half of lentils in a large bowl. Place remaining lentils in a food processor; process until smooth.
Add processed lentils to whole lentils in bowl.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion
and carrot; saut 6 minutes or until tender, stirring occasionally. Add garlic; cook 1 min, stirring
constantly. Add tomato paste, cumin, oregano, chili powder, and 1/4 tsp salt; cook 1 minute,
stirring constantly. Add onion mixture to lentils. Add remaining 1/2 tsp salt, barley, and next 5
ingredients (through egg); stir well. Cover and refrigerate 1 hour or until firm.
Divide mixture into 8 portions, shaping each into a 1/2-in-thick patty. Heat 1 Tb oil in a large
nonstick skillet over medium-high heat. Add 4 patties; cook 3 min on each side or until browned.
Repeat procedure with remaining 1 Tb oil and 4 patties.

17

Meat Pie Base

lb Sausage
cp onion, chopped
1 Stalk celery, diced
1 Carrot, diced
cp Mashed Potatoes
Salt and pepper, to taste
1 can Refrigerated
biscuit dough

Brown sausage in a skillet with onion, celery, and carrot. Add

mashed potatoes and season with salt and pepper. Roll out
biscuit dough and place a spoonful of filing in each center and
fold in half, sealing edges with a fork. Make slits in top and bake
at 250 degrees until golden, about 15 min.

Nutty Chicken Stir-fry

1 lb Chicken breasts,
chopped
1 Tb canola oil
1 package (16oz) Frozen
stir fry Vegetables
6 Cloves of garlic, minced
2 Tb Brown sugar
4 tsp Cornstarch
tsp. Ground ginger
cp Chicken broth
1/3 cp Soy sauce

cp Chunky peanut
butter
5 to 6 drops of hot sauce
3 cp Shredded cabbage
cp Salted peanuts,
chopped
Hot cooked rice

In a large skillet, stir-fry chicken in oil for 2 min. Add vegetables; cook 4 min longer. Add garlic;
stir-fry until chicken is no longer pink and vegetables are crisp-tender.
In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce,
peanut butter and pepper sauce until well blended. Pour over chicken mixture.
Bring to a boil; cook and stir for 2 min or until thickened. Add cabbage; cook 2 min longer or
until crisp-tender. Sprinkle with peanuts. Serve with rice.
18

Orange Glazed Meatballs

1 Egg, beaten
cp Ketchup
1 Small onion, finely
chopped
cp Soft bread crumbs
cp Minced fresh parsley
3 tsp Paprika
2 Garlic cloves, minced
tsp. Salt
tsp Pepper
1 lb Lean ground beef
2 oz Feta cheese,
crumbled

Glaze
1 jar (12oz) Orange marmalade
cp Orange juice
3 green onions,
chopped, divided
1 Jalapeno pepper,
seeded and chopped

In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Divide
into 16 portions; flatten. Top each with feta; form beef mixture around cheese into meatballs. Place
on a greased rack in a shallow baking pan. Bake, uncovered, at 400 degrees for 20-25 min or until
no longer pink. In a small saucepan, heat the marmalade, orange juice, half of green onions and
jalapeno. Place meatballs in a serving dish; pour glaze over the top and gently stir to coat. Garnish
with remaining green onions.

19

Pasta Shells
18 Large pasta shells
15 oz Ricotta cheese
1 egg, slightly beaten
cp Parmesan, grated
2 cp Spinach, chopped
1 cp Cooked Chicken,
chopped
1 26 oz Jar Pasta Sauce
2 cp Shredded Italian
cheese blend

Heat oven to 350 degrees. Cook and drain pasta as directed

on package. Rinse with cool water; drain.
Meanwhile, in a medium bowl, mix ricotta, egg, Parmesan,
spinach and chicken.
Spread 1 cp of the pasta sauce in bottom of 13 x 9 in glass
baking dish. Spoon about 2 tb ricotta mixture into each pasta
shell. Arrange shells, filled sides up, on sauce in baking dish.
Spoon remaining sauce over stuffed shells.
Cover dish with foil; bake 30 min. Sprinkle with cheese blend.
Bake uncovered 5 to 10 min longer or until cheese is melted.

20

Pecan-Crusted Chicken
cp pecan halves
2 slices whole wheat
bread, torn to pieces
2 egg whites, lightly
beaten
1 lb chicken breast
tenders
1 tsp finely chopped
thyme leaves
tsp salt
ground pepper
1 Tb + 1 tsp olive oil
cp apricot fruit spread
(optional)
2 Tb lemon juice

Preheat oven to 425 degrees. Coat baking sheet with spray.

Put pecans in food processor and chop. Add bread, pulse to crumbs.
Put egg whites in another dish and beat lightly. Sprinkle chicken
with thyme, salt, and pepper. Dig pieces of chicken into egg whites
and then roll in crumbs.
Place on prepared baking sheet. Repeat. Drizzle chicken with
oil and bake 12-15 minutes. Mix fruit spread with lemon juice
and use for dipping.

21

Pizza Dough
1 cp Warm water
(105-115 degrees)
1 Envelope (.25oz)
Active dry yeast
1 tsp Sugar
1 Tb Olive oil
1 tsp Salt
3 cp Flour
2 tsp Cornmeal

22

Place cp warm water in a large bowl. Sprinkle yeast over

water; stir in sugar. Let stand5 min. Add remaining water, oil
and salt. Stir in flour until dough pulls away from side of bowl.
Turn dough onto lightly floured surface. Kneed until smooth, 8-10
min. Coat large bowl with cooking spray; place dough in bowl,
turning to grease all sides. Cover loosely with a towel and set in
a warm place to let the dough to double, about 60 min.

Potato Pizza
3 Large potatoes,
peeled and cubed
Pizza Dough (storebought or homemade)
cp Milk
tsp Salt
1 lb Bacon, diced
1 Large onion, chopped
cp Sweet red pepper,
chopped
1-1/2 cp Cheddar
cheese, shredded
1-1/2 cp Mozzarella,
shredded
Sour Cream, optional

Place potatoes in a saucepan and cover with water. Bring to a boil; cook for 20-25 min or until tender.
Meanwhile roll out dough for crust onto a greased pizza pan. Bake at 350 degrees for 15 mi or until
lightly browned.
Drain potatoes and transfer to a mixing bowl. Mash with milk and salt until smooth. Spread over crust.
In a skillet, partially cook the bacon. Add the onion and pepper; cook until bacon is crisp and vegetables
are tender. Drain well; sprinkle over potatoes. Top with cheeses. Bake at 375 degrees for 20 min or
until cheese is melted. Serve with sour cream if desired.

23

Red Curry Lentils

1 cp lentils, rinsed
large onion, diced
2 Tb butter
2 Tb red curry paste
Tb garam masala
1 tsp curry powder
tsp turmeric
1 tsp sugar
1 tsp minced garlic
1 tsp minced ginger
pinch cayenne pepper
1 14 oz can tomato puree
cup coconut milk or
cream
cilantro for garnishing
rice for serving

24

Cook the lentils according to directions. Drain and set aside.

Melt the butter in a large saucepan over medium high heat.
Add the onion and saute for a few minutes until fragrant and
golden. Add all the spices (curry paste, garam masala, curry
powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry
for 1-2 minutes. Add the tomato sauce; stir and simmer until
smooth. Add the lentils and the cream. Stir to combine and
simmer for another 15-20 minutes. Serve over rice and garnish
with cilantro.

Sausage Lasagna
1 lb Italian Sausage
1Medium onion,
chopped
1 clove of garlic, crushed
2 Tb Parsley flakes
1 tsp Sugar
1 tsp Dried basil leaves
tsp Salt
15oz Tomato sauce
12 Uncooked lasagna
noodles
16 oz of Ricotta
cp Grated parmesan
1 Tb Parsley flakes
1 tsp Dried Oregano
2 cp Shredded
mozzarella cheese
cp Grated Parmesan

Cook and stir sausage, onion and garlic in 10 inch skillet until sausage is brown; drain. Stir in 2 Tb
parsley, sugar, basil, tsp salt, tomatoes, tomato sauce; break up tomatoes. Heat to boiling, stirring
occasionally; reduce heat. Simmer uncovered until slightly thickened, about 45 min.
Cook noodles as directed on package; drain.
Mix ricotta, cp parmesan cheese, 1 Tb parsley, oregano. Spread 1 cp of the sauce mixture in
ungreased baking dish, 13 x 9 x 2 inches; top with 4 noodles. Spread 1 cp of the cheese mixture.
Sprinkle with 2/3 cp mozzarella. Top with remaining noodles and sauce mixture; sprinkle with
remaining noodles and sauce mixture in ungreased

25

Spinach Ravioli with

Tomato Sauce
2 Tb Extra-virgin olive oil
1 oz Italian salami, finely
diced, or pulsed in a
food processor
4 Cloves garlic, minced
1 28 oz can Plum
tomatoes, drained,
juices reserved
5 or 6 Fresh basil leaves
Pinch of Sugar
Kosher salt and freshly
ground pepper
1 lb Frozen spinachand-cheese ravioli
1 oz Parmesan cheese,
grated

26

Bring a large pot of water to a boil. Meanwhile, heat the olive oil
in a large skillet over medium-high heat. Add the salami and
garlic and cook, about 1 min. Crush the tomatoes into the pan
with your hands and cook until slightly dry, about 5 min. Add
the reserved tomato juice, basil, sugar, and salt and pepper to
taste. Increase the heat to high and cook until the sauce thickens,
about 5 min. Stir in 3/4 cup water and reduce the heat to
medium-low. Let simmer while you cook the ravioli. Add salt
to the boiling water, then add the ravioli and cook as the label
directs; drain.
Divide the ravioli among shallow bowls, spoon the sauce on top
and sprinkle with the cheese. Garnish with more basil.

Spinach Quiche
cp Butter
3 Cloves of garlic
1 Onion, chopped
1 cp Frozen (and
thawed) or fresh spinach
cp Mushrooms, diced
1 6oz Package feta
cheese
1 cp Cheddar cheese,
shredded
1 unbaked pie crust
4 Eggs, beaten
1 cp Milk

Preheat oven to 375 degrees F. In a medium skillet, melt butter

over medium heat. Saute garlic and onion in butter until lightly
browned, about 7 minutes. Stir in spinach, mushrooms, feta and
1/2 cup Cheddar cheese. Season with salt and pepper.
Spoon mixture into pie crust. In a medium bowl, whisk together
eggs and milk. Season with salt and pepper. Pour into the pastry
shell, allowing egg mixture to thoroughly combine with spinach
mixture. Bake in preheated oven for 15 minutes. Sprinkle top with
remaining Cheddar cheese, and bake an additional 35 to 40
minutes, until set in center. Allow to stand 10 minutes before serving.

27

Stuffed Peppers
14 Bell Peppers
1 lb Ground beef
1 15oz. can Black beans,
drained and rinsed
1 15oz can Kidney Beans,
drained and rinsed
1 cp Salsa
1 15 oz can Corn,
drained
1 onion, chopped
1 15 oz can Diced
tomatoes
1 cp Cooked rice
2 tsp Chili powder
1 tsp Cayenne powder
1 tsp. Ground pepper
1 tsp. Ground cumin
Sauce (optional)
1 15oz Can diced

tomatoes
1 Tb Minced onion
tsp Salt
1Tb Sugar
1 tsp. Basil
2 Tb Flour
cp Water

Slice the tops off the peppers; chop any edible parts of the tops and place in a large bowl. Remove
the seeds from the peppers and discard, leaving the peppers whole. In a skillet over medium-high
heat, brown the ground beef and drain well. Add to the bowl with the chopped pepper tops and mix.
Add the beans, salsa, corn, onion, tomatoes, rice and seasonings and mix well. Spoon the mixtures
into the peppers.
To cook the peppers, you can either use the oven or a slow cooker. For the oven, preheat to 350
degrees while you prepare the filling. Place the stuffed peppers on 9 x13 pans and cover with any
leftover filling and sauce (if using). Bake, uncovered, at 350degrees for 45 min. Unvcover and
bake for 15 min. For the slow cooker, stand the filled peppers upright and cover with any extra
filling and sauce. Cookon low for 6-8 hours or on high for 3-4 hours.
Sauce: In a deep skillet, combine the tomatoes, onion, salt, sugar and basil and simmer for 10 min.
Mash the mixture. In a bowl, combine the flour and the water. Stir into the tomato mixture and cook
until thickened. Pour on the top of the peppers before cooking.

28

29

Sweet and Sour Pork

1 lb Pork tenderloin, cut

into in pieces
2 Tb balsamic vinegar
2 tsp Soy Sauce
1 Tb Cornstarch
3 Tb Ketchup
3 Tb Sugar, plus a pinch
3 Tb peanut or vegetable
oil
3 Cloves garlic, minced
2 Carrots, thinly sliced
3 Scallions, cut into in
pieces
3 cp Snow peas, cut in
half

30

Toss the pork with Tb vinegar and pinch of salt in a bowl.

Mix the remaining 2 tablespoons vinegar, the soy sauce,
cornstarch, ketchup, 3 Tb sugar, 1/3 cp water and 1/2
teaspoon salt in another bowl.
Heat 2 Tb peanut oil in a large over high heat. Add the pork and
slowly stir until it turns mostly opaque, about 2 min. Remove the
pork with a slotted spoon and transfer to a plate. Discard the oil
and wipe out the skillet. Heat the remaining 1 Tb peanut oil in the
skillet, then stir-fry the garlic with a pinch each of salt and sugar,
15 sec. Add the carrots and scallions and stir-fry until crisp-tender,
2 min. (Add a little water if the garlic starts to stick to the skillet.)
Add the pork, snow peas and soy sauce mixture; stir until the pork
is cooked through and the sauce is thickened, about 3 min.

Taco Pizza
For the Taco
Seasoning:
2 Tb Onion powder
2 Tb Garlic powder
1 Tb Chili powder
1 tsp Dried oregano
1 tsp Cayenne pepper
1 tsp Ground cumin
Kosher salt and freshly
ground black pepper

For the Pizzas:

cp Canola oil, plus more
for brushing
1 lb Skinless, boneless
chicken breasts
1 16oz Tube pizza dough
Flour, for dusting
1 cp Shredded
mozzarella
1 cp Shredded sharp
cheddar
1 Avocado
Juice of 1 lime
1/2 tsp Ground cumin
1/2 tsp Chili powder
1 Tb Diced red onion
Kosher salt and freshly

Make the taco seasoning: Mix all of the ingredients with 1 Tb

each salt and black pepper in a bowl.
Prepare the pizza: Mix 2 Tb of the taco seasoning and the canola
oil in a shallow bowl. Pound the chicken between 2 pieces of
plastic wrap to 1/4 in thick. Add the chicken to the bowl, turning to
coat, and marinate 30 min.
Preheat a grill to medium high. Grill the chicken until cooked
through, about 4 min per side. Let cool, then cut into bite-size
pieces. Divide the dough into 3 pieces. Roll out each on a floured
surface into an 8-inch round. Brush with canola oil, sprinkle with
taco seasoning and grill until crisp, 3 to 5 min per side; remove
from the grill.
Mix the cheeses in a bowl, then sprinkle on the crusts and top with
the chicken. Return the pizzas to the grill, and cook until the cheese
is melted, about 5 min. Meanwhile, mix the avocado, lime juice,
cumin, chili powder, red onion, and salt and pepper to taste. Top the
pizzas with the avocado mixture, salsa, sour cream and cilantro.

ground black pepper

1 cp Fresh salsa
cp Sour cream
cp Chopped fresh
cilantro

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Thai Pineapple Chicken Curry

2 cp Uncooked rice
1 qt Water
1/4 cp rRed curry paste
2 (13.5 oz) cans coconut
milk
2 Skinless, boneless
chicken breast halves cut into thin strips
3 Tb Fish sauce
1/4 cp Sugar
1 cp sliced bamboo
shoots, drained
Red bell pepper,
julienned
Green bell pepper,
julienned

Small onion, chopped

1 cp Pineapple chunks,
drained

Bring rice and water to a boil in a pot. Reduce heat to low,

cover, and simmer 25 minutes.
In a bowl, whisk together curry paste and 1 can coconut milk.
Transfer to a wok, and mix in remaining coconut milk, chicken, fish
sauce, sugar, and bamboo shoots.
Bring to a boil, and cook 15 minutes, until chicken juices run clear.
Mix the red bell pepper, green bell pepper, and onion into the wok.
Continue cooking 10 minutes, until chicken juices run clear and
peppers are tender. Remove from heat, and stir in pineapple.
Serve over the cooked rice.

Turkey Chili
1 lb Ground turkey
1 can (16oz) Kidney
beans, rinsed and
drained
1 can (15oz) Black
beans, rinsed and
drained
1 can (14.5oz) Mexican
stewed tomatoes,
undrained
1 can (8oz) Tomato
sauce

1 Small sweet red

pepper, finely
chopped
1 Small onion, chopped
cp Beef broth
1 Jalapeno pepper,
seeded and miced
2 Tb Chili powder
tsp. Salt
tsp. Pepper

Crumble turkey into a pressure cooker. Add remaining ingredients; stir to combine. Close cover
securely according to manufacturers directions. Bring cooker to full pressure over high heat.
Reduce heat to medium-high and cook for 5 min. Immediately cool according to manufacturers
directions until pressure is completely reduced. Stir chili.

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Vegetable Fried Rice with Bacon

1 Tb Vegetable oil
1/4 lb Bacon, cut into
1/4-inch pieces
3/4 tsp Sugar
2 1/4 tsp soy sauce
3 Cloves garlic, thinly
sliced
1 2-inch Piece ginger,
peeled and minced
1/4 to 1/2 tsp Red
pepper flakes
Head broccoli, florets
and stalks cut into 1/4inch pieces
5 cp Cooked long-grain
white rice
1/4 cp Low-sodium
chicken broth
4 Eggs
1 Bunch watercress,
stems removed
Spicy mustard or chili
sauce, for serving
(optional)

Place a wok or large skillet over high heat. Add the vegetable
oil and bacon and stir-fry until golden and crisp, about 2 min.
Sprinkle the sugar over the bacon and toss. Add 1/4 tsp soy
sauce and continue to stir-fry until the bacon is glazed, about 30
sec. Transfer the bacon to a bowl with a slotted spoon. Add the
garlic, ginger and red pepper flakes to the drippings in the pan
and stir-fry until fragrant, about 30 sec. Add the broccoli and cook
until crisp, 2 to 3 min. Add the rice, the remaining 2 tsp soy sauce,
the broth and glazed bacon. Toss to heat through. Push the fried
rice to one side of the pan, crack the eggs into the other side and
scramble until set, about 1 min. Mix the eggs into the rice and stir
in the watercress. Divide among bowls and serve with mustard or
chili sauce, if desired.

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