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Recipes
Cheesy Chicken Enchilada Pasta
By Marlenew
From The Weekday Lunches and Breakfasts Cookbook by Mary Younkin
- 1 1 1 Tbsp. kosher salt, plus more as needed
- 8 8 8 oz. pasta, cooked (I use DeLallo Fusilli Bucati whole wheat pasta)
- 1 1 1 Tbsp. olive oil
- 1 1 1/2-inch 1 yellow onion, chopped into 1/2-inch pieces, about 1 cup
- 1 1 1/2-inch 1 1/2 pepper, chopped into 1/2-inch pieces, about 1 1/2 cups
- 1/2 1/2 1/2 cup sour cream
- 1/2 1/2 1/2 cup red or green chili enchilada sauce
- 1 15 1 15 1 15 oz. can black beans, drained and rinsed
- 3 3 3 cups chicken, chopped bite size (we used rotisserie chicken)
- 1 10 1 10 1 10 oz. can diced tomatoes with green chili, drained well
- 2 2 2 cups Mexican cheese blend, cheddar or pepper jack
- 2-3 2-3 2-3 Tbsp. chopped fresh cilantro
Lemony Lentil Soup
By Marlenew
Heat the oil in a large, heavy pot or Dutch oven over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely diced
- 2 carrots, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, thinly sliced
- 1 tablespoon fresh rosemary, chopped
- Kosher salt and freshly ground black pepper
- 1 cup brown lentils, rinsed
- 6 cups vegetable broth
- 12 ounces Swiss chard, (about 2 bunches), stems removed and pickled, leaves thinly shredded
- Zest and juice of 2 lemons
PA Dutch Pot Pie using Turkey
By Marlenew
Saute onions and celery until tender in a little turkey/chicken fat from your carcass or bones
- 2 cups leftover meat (usually turkey, but you can use chicken or beef as well)
- 8 cups of chicken or beef broth
- 1 cup chicken or beef gravy
- 1 cup chopped celery
- 1 cup chopped onion
- 1 medium potato, diced (Russets break down well)
- 1 Tbsp. or more, to taste, chicken or beef soup starter
- 12 oz. package store-bought pot pie noodles
- Salt and Pepper to Taste
Delicata Creamy Squash Soup
By Marlenew
"A rich and creamy soup, great for cold winter nights
- 3 delicata squash, halved lengthwise and seeded
- 1 onion, chopped
- 3 cups vegetable broth
- 1 1/2 cups heavy whipping cream
- 2 tablespoons butter
- salt to taste
- ground black pepper to taste
CookingLight_Hi-Contrast_Reg_WEB
By Marlenew
Ingredients 1/2 cup plain fat-free Greek yogurt 2 tablespoons honey 1 tablespoon extra-virgin olive oil 1 teasp...
- 1/2 cup plain fat-free Greek yogurt
- 2 tablespoons honey
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon grated lemon rind
- 2 ounces goat cheese, softened
- Calories 57
- Fat 3.2g
- Satfat 1.3g
- Monofat 1.6g
- Polyfat 0.2g
- Protein 3g
- Carbohydrate 5g
- Fiber 0.0g
- Cholesterol 3mg
- Iron 0.0mg
- Sodium 38mg
- Calcium 20mg
- Sugars 5g
- Est. added sugars 4g
- Calories 57
- Fat 3.2g
- Satfat 1.3g
- Monofat 1.6g
- Polyfat 0.2g
- Protein 3g
- Carbohydrate 5g
- Fiber 0.0g
- Cholesterol 3mg
- Iron 0.0mg
- Sodium 38mg
- Calcium 20mg
- Sugars 5g
- Est. added sugars 4g
Cabbage Roll Soup
By Marlenew
Cabbage Roll Soup is the perfect way to enjoy cabbage rolls without all of the work! Cabbage, beef, pork and rice...
- 1 large onion , diced
- 3 cloves garlic , minced
- 1 lb lean ground beef
- 1/2 lb lean ground pork
- 3/4 cup uncooked long grain rice
- 1 medium head cabbage , chopped (core removed)
- 1 (28 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 1/2 cups V8 or other vegetable juice
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- salt and pepper , to taste
White Peach Goat Cheese Appetizer
By Marlenew
Lay crackers out on a platter or tray
- 1 white peach
- Crackers
- Goat cheese, softened
- Fresh thyme
Sausage and Kale Soup Recipe
By Marlenew
In a Dutch oven over medium-low heat, cook the sausage, potatoes and onions in oil for 5 minutes or until sausage i...
- 1 pound smoked sausage, cut into 1/4-inch slices
- 3 medium Yukon Gold or red potatoes, chopped
- 2 medium onions, chopped
- 2 tablespoons olive oil
- 1 bunch kale, trimmed and torn
- 4 garlic cloves, minced
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 2 bay leaves
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (15 ounces) garbanzo beans rinsed and drained
- 1 carton (32 ounces) chicken broth
Our Favorite French Onion Soup
By Marlenew
In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat
- 5 tablespoons unsalted butter, divided
- 1 tablespoon vegetable oil
- 3 pounds Vidalia onions (about 4 medium), halved lengthwise, peeled, and thinly sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon granulated sugar
- 1 1/2 cups dry white wine
- 6 cups homemade beef broth or store-bought low-sodium beef broth
- 10 sprigs thyme
- 2 bay leaves
- 1 baguette
- 1 garlic clove, cut in half lengthwise
- 2 teaspoons sherry, preferably Fino or Manzanilla
- 4 ounces Gruyère cheese, grated (about 1 cup)
- kitchen twine, six 8-ounce or four 16-ounce oven-safe ramekins or bowls (optional)
White Russian Tiramisu
By Marlenew
Assemble drip coffeemaker according to manufacturer's directions
- 1/2 cup ground coffee beans
- 1 3/4 cups cold water
- 1/4 cup Kahlua (coffee-flavored liqueur), divided
- 1/2 cup mascarpone cheese
- 1 (8 ounce) package cream cheese, softened
- 1/3 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 (3 ounce) packages ladyfingers
- 2 teaspoons unsweetened cocoa, divided