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Recipes
Beef and Mushroom Ragu with Pappardelle
By Jaclyn
1. Cook the pasta according to the package directions; drain and return it to the pot
- 1/2 lb. pappardelle or fettuccine
- 2 T. olive oil
- 10 oz button mushrooms, quartered
- 1/2 medium onion, chopped
- 2 cloves garlic, chopped
- kosher salt and black pepper
- 1/2 lb. ground beef
- 2 T. tomato paste
- 1/4 c. dry white wine
- 1 14.5 oz can diced tomatoes
- grated Parmesan, for serving
Chock Full of Vegetable Soup
By Jaclyn
1. Mash 1 cup of beans with fork, set mashed and whole beans aside
- 1 can cannellini beans, drained and rinsed
- 2 tsp olive oil
- 2 medium leeks, white and pale green parts only, cleaned and sliced (1 cup)
- 3 medium carrots, diced (1 cup)
- 2 ribs celery, diced (1/2 cup)
- 4 cloves garlic, minced
- 2 tsp. chopped fresh rosemary
- 1/8 tsp crushed red pepper
- 4 (14 1/2 oz) cans reduced sodium chicken broth or 7 cups vegetable broth
- 4 oz green bean, stem ends trimmed, cut into 1 inch pieces (1 cup)
- 1 (14 1/2 oz) can no-salt added diced tomatoes
- 1/2 small zucchini, diced (1 cup)
- 3/4 c. quick cooking barley
- 6 oz. baby spinach (8 cups), washed
- Grated Parmesan cheese
Mom's Apple Pie
By Jaclyn
1. Preheat oven to 425. Mix sugar and cinnamon
- 1/2 - 3/4 cup sugar
- 3/4 tsp cinnamon (or more if desired)
- 1/2 tsp flour
- 4 - 5 cups sliced apples
- 1/2 tsp butter
- pre-made pie crust
Chocolate Cupcakes
By Jaclyn
1. Preheat oven to 350F and line muffin tin with cupcake liners (or lightly grease and flour)
- 2 cups granulated sugar
- 1 3/4 cup + 2 Tbsp all-purpose flour
- 3/4 cups natural unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2/3 cup canola oil vegetable oil would also be fine
- 1 cup buttermilk
- 2 eggs lightly beaten (preferably room temperature)
- 2 tsp vanilla extract
- 1 cup hot coffee or 1 tsp instant coffee dissolved into 1 cup hot water
Strawberry Trifle
By Jaclyn
1. Whisk milk & pudding mix for 2 minutes
- 3 c. cold skim milk
- 2 pkgs (1 oz each) sugar-free instant white chocolate pudding mix
- 1 angel food cake, cut into 1 in cubes
- 3 c. sliced strawberries
- 1 (8 oz) carton cool whip
Snickerdoodles
By Jaclyn
1. Preheat oven to 400. Then mix shortening, 1 1/2 cups sugar, and eggs thoroughly
- 1 cup soft shortening (part butter)
- 1 1/2 cups sugar
- 2 eggs
- 2 3/4 cups flour
- 2 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp baking soda
- 2 T sugar
- 2 tsp cinnamon
Seared Halibut and Gazpacho Salsa with Tomato Vinaigrette
By Jaclyn
Tomato Vinaigrette: In a blender or food processor, puree the tomato until smooth
- Tomato Vinaigrette:
- 1 med. tomato, seeded and chopped
- 2 T. red wine vinegar or sherry vinegar
- 1/4 c. olive oil
- Fish:
- 4 6-8 oz halibut fillets
- olive oil to coat the pan
- Salsa:
- 2 lrg. beefsteak or 4 med Roma tomatoes, diced
- 1/2 English cucumber, diced
- 2 bell peppers, diced
- 1/2 sm. sweet onion, diced
- 3 T. minced fresh parsley
Crockpot Chicken & Dumplings
By Jaclyn
1. Place chicken in crockpot
- 2 boneless, skinless chicken breasts
- 2 Tbsp. butter
- 2 (10.5 oz.) cans cream of chicken soup
- 1 (14.5 oz) can chicken broth
- 1/2 onion, diced OR you can use 2 Tbsp. dried, diced onion
- 1 Tbsp. dried parsley
- 4 Grands flaky refrigerator biscuits
Mini Chicken Chimichangas
By Jaclyn
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with cooking spray)
- 1 (8 ounce) package cream cheese, room temperature
- 1 Tablespoon taco seasoning
- 8 ounces Pepper Jack , shredded (about 2 cups)
- 3 cups shredded cooked chicken (rotisserie works well)
- 16-20 Flour Tortillas for Soft Tacos & Fajitas
- 1 tablespoon butter , melted
- toppings: sour cream , guacamole, and pico de gallo
Chicken Biscuit Pie
By Jaclyn
Preheat oven to 450 degrees F (230 degrees C)
- 1/3 c. butter
- 1 onion, chopped
- 1/3 c. all-purpose flour
- 1 1/2 c. chicken broth
- 2/3 c. milk
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 2 c. frozen mixed vegetables
- 2 c. cooked, shredded chicken meat
- 2 c. all-purpose flour
- 2 1/2 tsp. baking powder
- 3/4 tsp. salt
- 5 T. shortening
- 3/4 c. milk