 Tacos in a Bowl

 Mexi-Bowl Soup
 Easy Cheesy Potato Soup
 Double Sausage Soup
 Light Fettuccine Alfredo
 One Pot Chicken and Couscous
 Pork Chops on the Grill
 Mamas Minestrone
 Black Bean Soup
 Baked Pork Chops with Wild Rice
 Berried Spinach Salad with Chicken
 Chicken Cutlets with Pesto Cream Sauce
 Quick and Easy Shrimp Stir Fry
 Chicken Cutlets with Mustard Crust
 Broiled Chicken in Walnut Sauce
 Zucchini Quiche
 Spinach and Cheese-stuffed Tomatoes
 Dinner Dip
 Chicken Chili
 Grilled Bourbon
 Tacos in a Bowl

Ingredients

 1-1/2 pounds lean ground beef, browned

 1 (1 ounce) packet taco seasoning
 2 (15 ounce) cans Mexican stewed tomatoes
 2 (15 ounce) cans chili beans with liquid
 1 (15 ounce) can whole kernel corn, drained
 Crushed tortilla chips
 Shredded cheddar cheese

Directions

1. Mix together the first five ingredients and 1 cup of water in a greased slow cooker. Cook
covered for 4 hours on low, or 1-2 hours on high.
2. Serve over the crushed chips with cheese over top.
 Mexi-Bowl Soup

Ingredients

 3 (14 ounce) cans beef broth

 1 (16 ounce) jar hot salsa
 1 (16 ounce) package whole kernel corn, thawed
 1 (16 ounce) package frozen meatballs, thawed
 1 teaspoon minced garlic

Directions

1. Mix everything together in a greased slow cooker. Cook covered on low for 5-7 hours.
 Easy Cheesy Potato Soup

Ingredients

 5 medium potatoes, peeled and cubed

 2 cups cooked, cubed ham
 1 cup fresh broccoli florets, cut very fine
 1 (10 ounce) can cheddar cheese soup
 1 (10 ounce) can fiesta nacho cheese soup
 1 (14 ounce) can chicken broth
 2-1/2 soup cans milk
 Paprika

Directions

1. Add the potatoes, ham and broccoli to a greased slow cooker.

2. Mix together the soups and milk to a saucepan. Heat until combined and pour into the slow
cooker. Cook covered on low for 7-9 hours. Sprinkle with paprika to serve.
 Double Sausage Soup

Ingredients

 1 pound mild bulk sausage

 1 pound hot bulk sausage
 2 (15 ounce) cans Mexican stewed tomatoes
 3 cups chopped celery
 1 cup sliced carrots
 1 (15 ounce) can cut green beans, drained
 1 (14 ounce) can chicken broth
 1 teaspoon seasoned salt

Directions

1. Mix together the two sausages. Shape into small balls and brown in a skillet.
2. Mix all of the ingredients together in a greased slow cooker along with 1 cup of water. Cook
covered on low for 6-7 hours.
 Light Fettuccine Alfredo

Ingredients

 1 pound fettuccine, uncooked

 1 cup evaporated skim milk
 1/2 cup fresh parsley
 1/2 cup grated parmesan cheese plus to serve
 4 ounces green onions, sliced- white parts only
 white pepper to taste

Directions

1. Cook the fettuccine according to package directions, drain well and then place back into the pot.
2. Put the evaporated milk in a saucepan and simmer over medium heat. Add the parmesan
cheese, onions and parsley to the pan and whisk vigorously until the cheese has melted.
3. Pour the sauce over the pasta and then toss well to coat. Season to taste with a few pinches of
salt and white pepper, and then serve topped with some additional parmesan cheese.
 One Pot Chicken and Couscous

Ingredients

 1 tablespoon olive oil

 1 large onion, thinly sliced
 1 pound boneless skinless chicken breasts, cubed
 1/2 teaspoon salt
 1/4 teaspoon black pepper
 2 cups chicken broth
 3 cloves garlic, thinly sliced
 1/2 teaspoon ground cumin
 1/2 teaspoon cinnamon
 1/2 teaspoon ground ginger
 1/4 teaspoon cayenne
 1 cup water
 8 ounces shredded carrot
 1/2 cup raisins
 1 cup couscous
 1/2 cup slivered almonds, toasted

Directions

1. Place the oil into a large sauté pan over medium heat. Once the oil begins to shimmer, add the
onion and sauté for 4 minutes.
2. Sprinkle the chicken cubes with a few generous pinches of salt and pepper, and then add to the
sauté pan. Cook the mixture for 3 minutes, and then slowly pour in the broth. Stir the mixture
well to combine and then add the garlic, cumin, cinnamon, ginger and cayenne and the water.
3. Bring the mixture to a simmer and then add the carrot and raisins. Cook for 3 minutes and then
add the couscous.
4. Cover the pan, remove from the heat and let stand for 5 minutes before serving topped with the
toasted almond slivers.
 Pork Chops on the Grill

Ingredients

 2 pork chops
 1/2 cup finely chopped celery
 1 cup ketchup
 1/2 cup water
 2 teaspoons dry mustard
 1/4 teaspoon salt
 1/2 cup finely chopped onion
 1 tablespoon oil
 1/2 cup molasses
 2 tablespoons vinegar
 1/4 teaspoon cayenne pepper

Directions

1. Place the oil in a saucepan over medium heat. Once it begins to shimmer, add the onion and
sauté for 5 minutes until soft, and then add the celery, ketchup, water, mustard, salt, molasses,
vinegar and cayenne pepper. Mix the sauce well to combine and then simmer for 15 minutes.
2. In the meantime, prepare your grill on medium-high heat.
3. Place the pork chops on the hot grill and cook for 8 minutes on each side, brushing frequently
with the prepared sauce. Serve immediately.
 Mamas Minestrone

Ingredients

 2 (15 ounce) cans Italian stewed tomatoes

 2 (16 ounce) packages frozen vegetables and pasta in seasoned sauce
 3 (14 ounce) cans beef broth
 2 ribs celery, chopped
 2 potatoes, peeled and cubed
 1 teaspoon Italian her seasoning
 2 (15 ounce) cans kidney beans, drained and rinsed
 2 teaspoons minced garlic

Directions

1. Mix everything together with 1 cup of water in a greased slow cooker. Cook covered on low for
4-6 hours.
 Black Bean Soup

Ingredients

 1 pound hot sausage

 1 onion, chopped
 2 (14 ounce) cans chicken broth
 2 (15 ounce) cans Mexican stewed tomatoes
 1 green bell pepper, chopped
 2 (15 ounce) cans black beans, rinsed and drained

Directions

1. Brown the sausage and onion together. Drain.

2. Combine with the remaining ingredients in a greased slow cooker. Cook covered for 3-5 hours
on low.
 Baked Pork Chops with Wild Rice

Ingredients

 3/4 cup wild rice

 1 can condensed onion soup
 1/4 cup dry white wine
 4 loin pork chops, about 1 1/2 inches thick
 2 tablespoons butter plus some to grease pan
 Salt and freshly ground pepper
 1 tart apple, cored and cut into 4 slices
 1 medium tomato, cut into 4 slices

Directions

1. Preheat your oven to 325 degrees F and grease a casserole baking dish with butter.
2. Rinse the rice well, drain and then place into the prepared baking dish. Add the condensed soup
and wine to the rice and mix well to combine.
3. Place the butter into a skillet over medium-high heat. Once melted, season the chops with a few
pinches of salt and pepper and then place in the pan to brown for 1-1/2 minutes on each side.
4. Place the browned chops onto the rice mixture, cover the dish and then bake for 1 hour.
Remove the pan and top the pork chops with the apple and tomato slices, season with
additional salt and pepper, and place back into the oven, uncovered, for 30 minutes. Serve hot.
 Berried Spinach Salad with Chicken

Ingredients

 2 skinless and boneless chicken breasts, approximately 1-1/4 pound, cut into cubes
 3 tablespoons olive oil, divide
 sea salt and fresh pepper
 1 (10-ounce) bag spinach, rinsed, dried and stems removed
 1 pint mixed berries, rinsed, hulled and halved
 1 small red onion, sliced thin
 2 tablespoons cider vinegar
 1 tablespoons sugar

Directions

1. Place 1 tablespoon of the oil into a large skillet over medium heat. Once it begins to shimmer,
add the chicken cubes and sauté for 6 minutes. Sprinkle the chicken with salt and pepper and
then transfer to a plate.
2. Place the pan drippings from the skillet into a bowl, and then add the vinegar, sugar, poppy
seeds, the remaining oil and a few pinches of salt and pepper. Mix the dressing vigorously to
blend.
3. Tear the spinach and place into a serving bowl along with the mixed berries, onion, poppy seeds
and chicken. Pour the prepared dressing over the salad and toss well to coat. Serve immediately.
 Chicken Cutlets with Pesto Cream Sauce

Ingredients

 1-1/2 pounds chicken boneless breasts, pounded thin

 2 tablespoons sour cream, or to taste
 2 tablespoons Dijon mustard, or to taste
 2 tablespoons pesto, or to taste
 Salt and fresh pepper
 2 tablespoons olive oil
 1/2 sliced mushrooms
 flour

Directions

1. Place some flour into a shallow bowl.

2. Sprinkle the chicken cutlets with a few pinches of salt and pepper, and then dredge in the flour
to coat.
3. Coat the bottom of a large frying pan with the olive oil and then set over medium-high heat.
Cook the cutlets for 8 minutes on each side and then remove and transfer to a plate.
4. Add the sour cream, mustard, mushrooms and pesto to the pan and cook over medium heat for
3 while stirring frequently.
5. Place the cutlets back into the pan and cook over low heat for 6 minutes. Serve immediately.
 Quick and Easy Shrimp Stir Fry

Ingredients

 1/3 cup uncooked white rice

 1 teaspoon dark sesame oil
 3 ounces frozen, peeled, deveined shrimp, thawed
 1 cup sweet red pepper strips
 1 cup snow peas, strings removed
 1/3 teaspoon ground ginger
 1 teaspoon cornstarch stirred into 1/2 cup chicken broth
 1/4 cup chow mien noodles

Directions

1. Cook the rice according to package directions.

2. In the meantime, place a wok or a large sauté pan over high heat. Once the pan is hot, add the
oil and tilt the pan so the inside is well-coated with the oil.
3. Once the oil begins to shimmer, add the shrimp and stir fry for 1-1/2 minutes and then toss in
the pepper strips, snow peas and ginger. Cook the mixture for 2 minutes, and then stir in the
cornstarch mixture and cook for an additional 2 minutes.
4. Serve the shrimp mixture over the cooked rice, and garnish with the chow mien noodles.
 Chicken Cutlets with Mustard Crust

Ingredients

 4 chicken cutlets, rinsed and patted dry

 4 tablespoons grainy mustard
 4 tablespoons Dijon mustard
 3 teaspoon garlic powder
 1-1/2 teaspoon dried marjoram
 4 tablespoons maple syrup

Directions

1. Preheat your oven to 400 degrees F.

2. In the meantime, place the grainy and Dijon mustards, garlic powder, marjoram and maple
syrup into a bowl and stir vigorously until completely blended.
3. Place the chicken into a baking dish and cover on both sides with the mustard mixture. Put the
chicken in the oven and bake for about 35 minutes or until the juices run clear when the chicken
is pierced with a knife.
 Broiled Chicken in Walnut Sauce

Ingredients

 2 chickens (2-1/2 pounds each), quartered, rinsed, and patted dry

 Salt and freshly ground pepper
 1/2 cup olive oil
 3/4 cup plus 2 teaspoons fresh lemon juice
 8 sprigs fresh tarragon, stems crushed with the back of a knife
 1 cup walnuts, toasted
 6 garlic cloves, coarsely chopped and divided
 3 tablespoons minced cilantro
 1/4 teaspoon ground coriander
 1/4 teaspoon ground red pepper
 1/4 teaspoon turmeric
 1/4 teaspoon ground fenugreek

Directions

1. Put the 1/2 cup olive oil, a few pinches of salt and pepper, 3/4 cup lemon juice, 3 cloves of
chopped garlic and the tarragon into a bowl and whisk vigorously until blended. Coat the
chicken with the marinade, cover and then place into the refrigerator for at least 6 hours to
marinate.
2. In the mealtime, place the walnuts and the remaining garlic into a food processor and process
until the mixture is finely ground. Transfer the walnut mixture to a bowl and stir in the cilantro,
remaining lemon juice, coriander, red pepper, turmeric and fenugreek.
3. Prepare the oven broiler.
4. Place the chicken on a greased broiling pan and cook about 3-4 inches from the heat, turning
occasionally and basting frequently with the walnut sauce. Broil the chick for about 30 minutes
or until the chicken runs clear. Serve immediately.
 Zucchini Quiche

Ingredients

 1 cup whole-wheat flour

 1 cup all-purpose flour
 1/2 cup margarine, cut into pieces
 2 large zucchini, sliced
 1 red onion, thinly sliced
 2 tablespoons olive oil
 6 ounces goat cheese, broken up
 2 tablespoons fresh basil, chopped
 3 eggs, beaten
 1-1/4 cups milk
 Salt and freshly ground black pepper to taste

Directions

1. Preheat your oven to 400 degrees F. For the crust, use a large bowl to mix the flours together.
Add the pieces of margarine and mix together with your hands until the mixture is crumbly. Add
cold water to the mix, a little at a time, until a firm dough has formed.
2. Roll out the dough. Once rolled, line a 9-inch tart pan with it (it's best if the pan is about 1-inch
deep). Prick the bottom of the dough with a fork. Chill the dough for about 30 minutes, then line
it with parchment paper or foil and add dried beans on top of the paper to weigh it down.
3. Put the pan on top of a baking sheet, cover it and and bake it for about 20 minutes. For the last
five minutes of baking, uncover the pastry. Meanwhile, add the oil to a saute pan over medium-
high heat. Add the onions and cook for about 5 minutes. Add the zucchini slices to the onion and
cook for another 5 minutes.
4. Spoon the onion and zucchini mixture into the pastry crust. Scatter all but a small amount of the
cheese on top of the vegetable mixture. Add the basil on top.
5. In a medium-sized bowl, beat the eggs, milk and seasoning and pour it over the filling. Add the
remaining cheese to the top of the mixture.
 6. Lower the oven temperature to 350 degrees F. and cook the quiche for about 40 minutes. When
the egg has risen and the center of it is firm to the touch, it should be finished. Allow it to cool
slightly before slicing and serving.

Spinach and Cheese-stuffed Tomatoes

Ingredients

 4 large tomatoes
 6 cups fresh spinach, packed
 1/2 onion, finely chopped
 2 gloves garlic, minced
 1 tablespoon olive oil
 2/3 cup fat-free ricotta cheese
 1-1/2 teaspoons fresh basil, snipped or 1/2 teaspoon dried basil
 1/4 teaspoon pepper
 1/8 teaspoon salt
 2 tablespoons fine dry bread crumbs
 1 tablespoon grated Parmesan cheese

Directions

1. Preheat your oven to 350 degrees F. Cut a thin slice off the top of each tomato (the stem end).
Hollow out the tomatoes with a kitchen spoon and discard the seeds. Make sure the tomato
shell is about 1/2-inch thick. Chop the inside remains of the tomatoes and set aside.
2. Add the fresh spinach to a large saute pan over medium-high heat. Cover it and cook for about
2-3 minutes. The spinach will begin to wilt. Once it's wilted, remove it from the heat, drain it
well and chop it. Set the spinach aside.
3. Add the olive oil to the saute pan over medium-high heat. Cook the onion and garlic until they're
tender. Turn off the heat, but add the chopped tomato, spinach, ricotta cheese, basil, and salt
and pepper. Mix everything together.
4. Spoon the mixture into the tomato shells and put them in a shallow baking dish. Stir the bread
crumbs and Parmesan cheese together and sprinkle the mixture over the tomatoes.
5. Bake the tomatoes for about 20 minutes, or until the stuffing is heated through and the tops are
golden brown.
 Dinner Dip

Ingredients

 1 pound lean ground beef, browned

 1 small onion, very finely chopped
 2 (16 ounce) packages cubed Velveeta cheese
 2 (10 ounce) cans diced tomatoes with green chilies
 1 teaspoon minced garlic

Directions

1. Combine everything together in a greased slow cooker. Cook covered on low for 1 hour. Serve
with tortilla chips.
 Chicken Chili

Ingredients

 2 large yellow onions, diced

 2 tablespoons butter
 3 cloves garlic, finely minced
 2 red bell peppers, cored, seeded, and diced
 2 yellow bell peppers, cored, seeded, and diced
 1 teaspoon chili powder
 1-1/2 teaspoon ground cumin
 1/4 teaspoon dried red pepper flakes
 1/4 teaspoon cayenne pepper
 2 teaspoons sea salt
 2 (28-ounce) cans diced tomatoes
 2 (15 ounce) cans black beans
 1/4 cup minced cilantro stems
 3 cups chicken cooked, shredded

Directions

1. chopped cilantro and sour cream to garnish

2. Place the butter into a large sauté pan over medium-low heat. Once melted, add the onions and
sauté for 12 minutes until soft, and then add the garlic and cook for an additional minute.
3. Stir in the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt, and cook the
mixture for 1 minute before adding the diced tomatoes.
4. Bring the mixture to a boil and then reduce the heat to medium-low and simmer for 30 minutes,
making sure to stir occasionally to prevent sticking.
5. Add the chicken, beans and cilantro stems to the pan and simmer for an additional 20 minutes.
6. Ladle the chili into bowls and serve topped with chopped cilantro and a dollop of sour cream.
 Grilled Bourbon

Ingredients

 4 (6 ounce) salmon fillets

 1/4 cup brown sugar
 1/4 cup bourbon
 2 tablespoons lower-sodium soy sauce
 1 tablespoon fresh lime juice
 1 teaspoon fresh ginger, grated
 1/4 teaspoon ground black pepper
 2 garlic cloves, crushed

Directions

1. Combine the marinade ingredients in a large plastic bag with a seal-able top.
2. Add the salmon, seal the bag, and marinate in the refrigerator for 30 minutes, turning the bag
once.
3. Remove the salmon from the bag and discard the marinade.
4. Preheat grill to medium-high heat. Grill the salmon for 5 minutes on each side, or until it flakes
when a fork is inserted.