Vegetarian Three-Bean Chili

I have been trying to come up with good vegetarian entries to make at home.  These are great for my son, who is a vegetarian, as well as a dish for meatless Mondays or for lunch.  I think I definitely found one with this recipe!  I adapted it from one in Everyday with Rachael Ray called Three-Bean Chili.  I played with this a bit and made it more mild (without the jalapeno pepper). With the three different types of beans, this is dish is protein rich and very tasty.  I was thinking that it would be great over rice, but it does not need anything.  The beans, especially the Chickpeas (Garbanzo beans), give it great body.  I will be bringing this for lunch often in the new year, especially in the Winter!

Ingredients (serves 4-6)
2 tbsp Olive oil
1 Green bell pepper, chopped
1 Red bell pepper, chopped
1 small Onion, chopped
2 cloves Garlic, chopped (or 2 tsp)
1/2 tsp Kosher salt (adjust to taste)
1/4 tsp Black pepper (adjust to taste)
2 tbsp Tomato paste
2 tbsp Chili powder
1 tsp Cumin
1 tsp Cinnamon
1 28 ounce can Tomatoes (crushed)
1 15 oz can Chickpeas, rinsed
1 15 oz can Black beans, rinsed
1 15 oz can Pinto beans, rinsed

NOTE: The beans can be mixed - anything in the 15-16oz canned range will work.

Directions:
1. In a medium saucepan, heat the oil over medium-high heat. Add the green and red bell peppers, onion, and garlic. Season with Kosher salt and pepper and cook, stirring often, until the vegetables soften, about 5-7 minutes.
2. Add the tomato paste, chili powder, cumin and cinnamon. Cook, stirring often, for an additional 2 minutes.
3. Stir in the tomatoes, chickpeas, black beans, pinto beans and 1/2 cup water and bring to a boil; reduce the heat to medium. Simmer, stirring occasionally, until the chili thickens, around 25 to 27 minutes.

Enjoy!

Berry Peach Fruit Crisp

We have a great program at the University of Michigan (where I work) called MHealthy.  They are focused on improving the health and well-being of the University's staff, faculty, students and their families.  Periodically, they offer cooking demonstrations where they showcase healthy recipes that are easy to make at home.  They also have recipes available to everyone over the web.  I adapted the recipe for this great dessert from their Peach Blueberry Crisp recipe.  This dish is a new favorite.  Its very easy to make and it tastes fantastic!  Did I mention it is healthy...really healthy!

Ingredients (makes 9" x 13" pan - serves 6-8)
12 oz-16 oz Frozen peach slices
12 oz-16 oz Frozen cherries or mixed berries
12 oz Frozen blueberries
2/3 cup Brown sugar, divided
3 tbsp Instant tapioca
1 1/2 cup Old fashioned oats
1/2 cup Almonds, sliced
2 tsp Cinnamon
1/4 tsp Nutmeg
2 Egg whites

Directions
1. Preheat oven to 350 degrees F.
2. Combine the frozen fruit, 1/3 cup brown sugar and tapioca in a large bowl. Mix well.
3. Spread fruit mixture into a 9" x 13" baking dish.
4. In a bowl (the same one that you used for the fruit is fine), mix 1/3 brown sugar, oats, almonds, cinnamon, nutmeg and egg whites. Distribute topping evenly over the fruit in the baking dish.
5. Place dish in the middle of the oven and bake 45-50 minutes or until topping is golden brown.

Let sit for 10 minutes before enjoying!

NOTE: You want to have around 2 1/2 to 3 lbs of frozen fruit - mix and match as you like!

Crab Cakes

This recipe was adapted from Emalee Chapman's Fresh 15-minute meals. The original recipe was for crab cakes. This is an easy recipe and it makes a great dish.

Ingredients (makes 8 small crab cakes - serves 3-4)
2 6 oz can Crabmeat, drained
2 tsp lemon juice
1 egg
1/2 cup Breadcrumbs
Kosher salt and pepper to taste
1/4 tsp Celery seed
1 tbsp flour
3 tbsp Olive oil (add more if needed)

Directions
1. Drain the crab meat and place in mixing bowl.  Add lemon or lime juice and eggs. Mix until well blended
2. Add breadcrumbs, salt and pepper (to taste) and celery seeds.  Mix to combine.
3. Form small patties (around 1 1/2 to 2" round). Sprinkle patties with flour on both sides.
4. Heat oil over medium-high heat. Cook 4 patties at a time. Cook approximately 3-4 minutes on the first side, and then 2-3 minutes on the other side.  Use more oil if needed.

Drain over paper towel and enjoy!

Chicken Casserole

We have been wanting to make healthy Chicken Pot Pie recipe.  That is coming someday.  In the meanwhile, I wanted to make a lighter version of the Steak Tips with Mushroom Gravy.  So this is kinda a second generation recipe from Cooking Light!  This new dish, called Chicken Casserole, is pretty healthy and is really quite good over noodles.  We definitely liked it - a great comfort food for a cold day.  I figure it will reheat very well for lunch.  This was definitely a very good meal and we will try it again.  It is a nice healthy alternative to the Cream of Mushroom based casseroles for sure.

Ingredients (Makes around 4 servings - perfectly served over noodles, rice or with mashed potatoes).

2 tbsp Olive oil, divided
2 Chicken breasts, trimmed of fat and cut into think strips
1/2 tsp black pepper, divided
1/2 tsp Kosher salt, divided
1 Onion (small), finely chopped
1 (8-ounce) package White or Baby Bella mushrooms, sliced
2 cups Frozen peas and carrots (or mixed frozen vegetables)
2 tsp Garlic, chopped
2 tbsp Cooking sherry
4 tbsp Flour (all-purpose)
1/2 tsp Thyme (dried)
1/2 tsp Celery seeds
1 1/2 cups Beef broth

Directions (you are on your own for noodles, rice or potatoes)

1. Season the chicken with 1/4 tsp kosher salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Coat pan with cooking spray and add steak. Sauté for around 7 minutes until it is browned on both sides. Remove chicken (with any juices) from pan and cover with foil to keep warm.
3. Heat remaining olive oil in the same pan over medium-high heat. Add chopped onions, mushrooms , and frozen peas and carrots (or vegetables) and sauté for 4-5 minutes.
4. Add garlic and cooking sherry and sauté for around 30 seconds (until mixed).
5. Sprinkle flour, thyme, celery seeds, and both the remaining pepper & kosher salt over mushroom mixture and cook 1 minute, stirring constantly. Then gradually add the chicken broth, stirring constantly. Bring the mushroom mix to a boil and cook 2-3 minutes or until thickened. Return chicken to pan and cook 1 minute longer.

Serve over noodles, rice or potatoes.

Enjoy!

Roasted Tilapia with Potatoes and Carrots

I have been playing with different Tilapia recipes at home.  I decided to go this route when I looked at what I could make without buying anything new.  I wanted to try something a bit different - and we love the way that the carrots taste when cooked.  This is a variation - but the carrots really give it a great taste.

Ingredients (Serves 4):
1 1/2 lbs Red-skinned potatoes, quartered
3/4 lbs Carrots, baby-cut, larger ones sliced in half lengthwise
1 lemon, thickly sliced
1 tsp Thyme leaves, dried
1/2 tsp Dill weed
3 tbsp Olive oil
1/2 tsp Kosher salt (or to taste), divided
1/2 tsp Black pepper (or to taste), divided
1/2 cup Kalamata olives, pitted
4 Skinless tilapia fillets (about 1 lbs)
1/2 tsp Paprika


Directions:
1. Heat oven to 400° F.
2. On a large rimmed baking sheet, toss the potatoes, carrots, lemon, thyme, 1/2 tsp dill weed, 3 tablespoons oil, and 1/4 tsp each of kosher salt and black pepper. Arrange in a single layer.
3. Roast for 20 minutes, stirring after 10 minutes.
4. Then toss the olives with the potato mixture and move to the outside of the pan. Place the tilapia fillets in the center. Season the fish with the paprika and the remaining 1/4 tsp of kosher salt and 1/4 tsp black pepper.
5. Continue to roast for around 14 to 16 minutes - the fish will be opaque throughout.

Enjoy!

Autumn Salmon

This is a variation on my recipe for Roasted Tilapia Mediterranean that has been a regular in the family for a while.  I wanted to try this with carrots and I also wanted to come up with some new ways to cook salmon.  So smash them both together - and I have Autumn Salmon.   I loved the way this came out and will definitely make it again.

Ingredients (Serves 3-4):
12 oz Baby potatoes or fingerling potatoes, halved
8 oz Baby carrots
1/2 tsp Tarragon leaves, dried
1 tsp Dill weed, dried (divided)
2 tbsp Olive oil, plus some olive oil spray
1/2 tsp Kosher salt (or to taste, divided)
1/2 tsp Black pepper (or to taste, divided)
1 cup Kalamata olives, pitted
8 oz Green beans, trimmed
3-4 Skinless salmon fillets (about 1 lbs)

Directions:
1. Heat oven to 400° F.
2. On a large rimmed baking sheet, toss the potatoes, carrots, 2 tablespoons olive oil, tarragon, 1/2 tsp dill weed, and 1/4 tsp each of kosher salt and black pepper. Arrange in a single layer.  Roast for 18-20 minutes, stirring after 10 minutes.
3. Increase the oven to 425° F.
4. Then toss the olives and green beans with the potato & carrot mixture.  Move the vegetables to the outside of the pan. Place the salmon fillets in the opening.  Lightly spray the salmon with olive oil and then season the fish with the dill weed and the remaining 1/4 tsp of kosher salt and 1/4 tsp black pepper.
5. Continue to roast for around 15-16 minutes.

Enjoy!

One Pan Lemon Chicken with Green Beans

This was a double adaptation.  So it was adapted from my recipe for Rosemary Lemon Chicken with Mushrooms that was reworked from an old recipe that I had, that in turn was adapted from a great one from "Quick After-Work Italian Cooking" by Hilaire Walden; Fisher Books, 1995.  This is a really nice one pan dish that can be served over rice or noodles.

Ingredients
2 tbsp Olive oil
2 tsp Chopped garlic (or 2 cloves)
3 Chicken breasts, flattened and cut in half
1/2 tsp Kosher salt (adjust to to taste)
1/4 tsp Black pepper (adjust to to taste)
1 tbsp + 1 tsp Lemon juice
1 cup Chicken broth (low-sodium)
8 oz White mushrooms, stems removed and cut in half
8 oz Green beans, trimmed
1 tbsp dried Parsley
2 tsp dried Rosemary

Directions
1. Heat olive oil over medium heat. Add garlic and saute for 1 minutes.
2. Season the chicken with kosher salt and pepper. Add chicken breasts to the pan and cook until lightly browned, around 4-5 minutes per side.
3. Add lemon juice, chicken broth, mushrooms, green beans, dried parsley, and dried rosemary to the pan. Mix gently.
4. Cover and cook for 13-15 more minutes (turning chicken from time to time).
5. Serve with juices over rice or pasta.

Enjoy!

Roasted Asparagus

This is a really nice side dish that is great for family dinner.  We all love asparagus and having lots of it for family meals is really needed.  So I love this because we can make a lot at one time.  This was adapted from the Cooking Light recipe for Roasted Asparagus with Balsamic Browned Butter.  We made this for Easter a LONG time ago and I am only getting it posted now.  Oh well - it is a great side and one will make again when we are entertaining.

Ingredients (around 6-8 servings)
2  bunches Asparagus, cut to around 4" from the tip.
Cooking spray
1/2 tsp Kosher salt (adjust to taste)
1/4 tsp Black pepper
3 tbsp Butter
3 tsp Soy sauce (Lower-sodium if you have it)
1 tsp Balsamic vinegar

Directions
1. Preheat oven to 400°.
2. Coat baking sheet with cooking spray.  Arrange asparagus in a single layer on baking sheet.  Sprinkle with kosher salt and pepper. Bake at 400° for 12-14 minutes or until tender.
3. In a small skillet, melt the butter over medium heat.  Cook for 3 minutes, shaking pan occasionally. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing well to coat. Serve immediately.

Enjoy!

Oven Baked Chicken and Green Beans

I had some fun with the recipe for Oven Baked Chicken Fajitas and made something that goes great with two of my favorite vegetables, green beans and mushrooms.  We made this the other day and loved the way it came out.  I served this over rice and it was a really nice one dish meal.  It is very easy - and something that I will definitely make again.

Ingredients (serves 4)
1 1/2 tsp Chili powder, divided (adjust to taste)
1 1/2 tsp Cumin
1 tsp Parsley, dried
1/2 tsp Coriander
1/2 tsp Garlic powder
1/2 tsp Oregano, dried
1/4 tsp Kosher salt
1/4 tsp Black pepper
Cooking spray (or olive oil spray)
3 Chicken breasts, cut into thin strips
1 tbsp Olive oil
1 (15 oz) can petite diced tomatoes
1 lbs Green beans, trimmed
12 oz Mushrooms, stems removed and sliced in half

Directions:
1. Preheat the oven to 400 degrees.
2. In a small bowl, combine chili powder, cumin, parsley, coriander, garlic powder, oregano, kosher salt, and black pepper.  Set aside.
3. Spray cooking spray or olive oil on the bottom of a 13×9 baking dish.
4. Place the chicken on the bottom of the pan and drizzle the olive oil on top.  Sprinkle all but 1 tsp of the spice mix atop the chicken.
4. Add the tomatoes (with liquid), green beans and mushrooms to the baking dish and stir to combine.  Sprinkle the remaining 1 tsp of spice mixture on top of the baking dish.
5. Bake uncovered for 32-35 minutes or until chicken is cooked through

Enjoy!

Spinach Quiche

We have been having this dish a great deal over the summer as I discovered this great quiche recipe.  The one listed below is a slight variation from one that I posted earlier (Spinach and Mushroom Quiche). This one has a little more dense, which we really like.  I have played with this a bit and I think this variant is the one we are going to to more often.  It still has lots of mushrooms - but I had to change the name a bit - don't I?

We have always had this for dinner - but it would be great anytime, especially for brunch.

Ingredients (serves 4-5)
1 Frozen deep dish pie crust
1 tbsp Olive oil
12 oz Mushrooms, sliced
2/3 cup Skim milk
5 Large eggs
10oz. package Frozen chopped spinach, thawed
2 whole Roasted red pepper (around 6-8 oz), diced
3/4 cups Swiss cheese (around 6 oz)
¼ tsp Black pepper (adjust to taste)
¾ tsp Kosher salt (adjust to taste)

Directions
1. Bake pie crust per directions.  Then change the temperature to 400°F for the quiche.
2. In non-stick skillet over medium-high heat, add 1 tablespoon olive oil and cook mushrooms for around 5-7 minutes.  Remove from heat.
3. In a large bowl, mix sautéed mushrooms with skim milk, eggs, spinach, roasted red peppers, cheese, black pepper and salt until well blended.
4. Place the pie crust on a Jelly Roll pan.  Pour vegetable mixture into deep dish pie crust.  Bake quiche 55-60 minutes until filling and crust are golden and knife inserted in center comes out clean.  Let sit 5 minutes and then serve.

Enjoy!

Chicken Marsala

I have long been a big fan of Chicken Marsala.  But my wife never really loved it that much, so we never made it at home.  But we wanted to give it another shot and see if we can make a version that my wife would like.  Sure enough, we did!  There are 100s of recipes of Chicken Marsala.  The key ingredients are chicken (shocking), mushrooms and Marsala wine (or cooking wine).  After that - it is a bit of mixing and matching to get your dish right.  I looked a few recipes, but nothing looked like what we wanted to do - so I mixed it up and created something mostly from scratch.  We loved the way this turned out - and as per usual, amped up the mushrooms!  We will definitely make this again.  We had company over, so the picture shows about a double batch.

Ingredients (Serves 3-4)
13 oz box Pasta (thin spaghetti)
4 Chicken breasts, skinless, cut in half to a thickness of 1/4"
1/2 cup plus 1 tbsp flour, divided
1/2 tsp Kosher salt
1/2 tsp Sage, dried
1/4 tsp Black pepper
4 tbsp Olive oil, divided
12 oz Mushrooms, sliced
1 tbsp Shallots, finely chopped
2 tbsp Butter
3/4 cup Marsala wine (or cooking wine)
1 cup Chicken broth (low sodium if possible)
1 tbsp Parsley, dried

Directions
1. Prepare pasta as directed.
2. Combine 1/2 cup of flour with kosher salt, sage and black pepper.  Coat the cut chicken with the flour mixture.
3. Heat 2 tbsp olive oil in a saute pan over medium-high heat.  Working in batches (if needed), cook the chicken for 3 minutes on both sides.  Add additional oil if needed.  When chicken is done, set on a plate under foil to keep warm.
4. Add the remaining 2 tbsp oil to the pan.  Add mushrooms and shallots.  Cook 5 minutes.
5. Add the remaining 1 tbsp flour, butter, Marsala, chicken broth and dried parsley to the pan and cook for 3 minutes.
6. Return the chicken to the pan and cook for 3 more minutes.
7. Serve over pasta.

Enjoy!

Spring Chicken

This is a dish I first made a year ago.  I loved how it turned out, but I was too lazy to get it posted.  Trying to get one of these recipes "to do" each week so I can be caught up.  This was adapted from Eating Well's Wok-Seared Chicken Tenders with Asparagus & Pistachios recipe.  I loved the way it turned out and will no doubt make it again...especially now that I have the recipe recorded!

Ingredients
1 tbsp & 1 tsp Sesame oil
1 bunch Asparagus, tough ends trimmed, cut into 2-inch pieces
8 oz Mushrooms, thinly sliced
3 Chicken breasts, cut into thin strips
1 tbsp Ginger, minced
3 tbsp Hoisin sauce
1 tsp Cornstarch
1/4 cup Almonds, thinly sliced

Directions
1. Heat oil in a wok or large skillet over high heat.
2. Add asparagus and cook for 2 minutes.
3. Add mushrooms and cook for 1 minute.
4. Add chicken a cook for 4 minutes.
5. Add in the ginger, hoisin sauce and cornstarch and cook for an additional 1-2 minutes.
6. Stir in almonds and serve immediately.

Enjoy!

Spinach and Mushroom Quiche

The truth be told, I have never been a quiche person.  I found them too cheesy - or thought they were.  So for years and years, I have never tried to make this.  And if there was a choice between a quiche...and well...just about anything - I would choose the other.  There are two things that changed this recently.  First, at the Grand Hotel on Mackinac Island, they served Vegetable Primavera Tart for the opening luncheon at the Library of Michigan's Loleta Fyan Small and Rural Library Conference - and I really liked it.  Which is a good transition into the second reason.  Chris (my son) has become a vegetarian.  So we have wanted to have good dinner options that we can all enjoy.  And I think we found one.

I adapted this recipe from Jarlsberg, Spinach & Mushroom Quiche from Busch's (an Ann Arbor, Michigan grocery story.  I played with it a bit and think this will be the base for many new recipes to come.  We loved the way this turned out and will definitely be making it again.  It even reheated well for lunch.

Ingredients (serves 4-5)
1 Frozen deep dish pie crust
1 tbsp Olive oil
12 oz Mushrooms, sliced
1 cup Skim milk
5 Large eggs
10oz. package Frozen chopped spinach, thawed
1 whole Roasted red pepper (around 4 oz), diced
1 ½ cups Swiss cheese (around 6 oz)
¼ tsp Black pepper
¾ tsp Kosher salt

Directions
1. Bake pie crust per directions.  Then change the temperature to 400°F for the quiche.
2. In non-stick skillet over medium-high heat, add 1 tablespoon olive oil and cook mushrooms for around 5-7 minutes.  Remove from heat.
3. In a large bowl, mix sautéed mushrooms with skim milk, eggs, spinach, roasted red peppers, cheese, black pepper and salt until well blended.
4. Place the pie crust on a Jelly Roll pan.  Pour vegetable mixture into deep dish pie crust.  Bake quiche 55-60 minutes until filling and crust are golden and knife inserted in center comes out clean.  Let sit 5 minutes and then serve.

Enjoy!

Soba Noodles with Broccoli and Chicken

This is a new recipe that we tried tonight.  It is based on an old Cooking Light recipe for Soba Noodles with Broccoli and Chicken.  We love having noodles and could use a healthier option.  We love soba noodles and this is a dish that we can easily reduce the noodles while increasing the veggies and protein.

Ingredients (serves 3-4)
6 oz Soba noodles (buckwheat noodles), uncooked
1/4 cup Cooking sherry
4 tbsp Soy sauce
2 tbsp Rice vinegar
1 tsp Honey
2 tbsp Canola (or peanut) oil, divided
3/4 lbs Chicken breast, cut into thin slices
2 tsp Garlic, chopped (or cloves)
1 1/2 tsp Sesame oil
12 oz Mushrooms, stems removed, cut in half (or quartered if large)
3 cups Broccoli florets
2 Bell pepper strips, cut into thin strips (red and another color pepper)
1 tbsp Ginger, minced

Directions
1. Cook noodles according to package directions; drain.
2. Combine cooking sherry, soy sauce, rice vinegar and honey in a small bowl; set aside.
3. Heat 1 tbsp canola oil in a large nonstick skillet over medium-high heat. Add chicken and garlic, and then stir-fry 4-5 minutes or until done. Remove chicken from pan and keep warm under foil.
4. Heat remaining 1 tbsp vegetable oil and sesame oil in pan over medium-high heat. Add mushrooms, broccoli, peppers, and ginger.  Stir-fry 4-5 minutes.
5. Return chicken to pan and stir in sherry mixture. Cook 1 minute or until thoroughly heated. Serve over cooked noodles.

Enjoy.

Tuna Skewers with Salsa Verde

This was a fun new recipe that we tried a little while back.  I adapted this from Food & Wine's recipe for Swordfish Skewers with Salsa Verde.  This was from Chef Chad Colby.  I had tuna and wanted to try it.  I made the mistake of using the metal skewers - and they did not work perfectly on the grill pan.  I will use wood skewers next time.  I loved the way this turned out.  It is a nice healthy and tasty meal and one that we will make over and over again - for sure!

Ingredients (serves 3-4)
1 cup Parsley leaves
3 tbsp Garlic, chopped (or 10-12 cloves)
Kosher salt, pinch (to taste)
Black pepper, pinch (to taste)
1/2 cup extra-virgin olive oil
3 Tuna steaks, cut into 1 1/2-inch pieces (just over a pound)
1 medium zucchini, very thinly sliced lengthwise on a mandolin to 1/8" thick)

Directions
1. In a food processor, pulse the parsley, garlic, kosher salt, black pepper and olive oil to a thick puree.
2. Onto each of 3-4 skewers, alternately thread a piece of fish, and a slice of zucchini (folded over as show in the picture).  Repeat until all the fish and zucchini are on the skewers.  Season the skewers with salt and pepper and brush all over with the parsley sauce. Cover and refrigerate for 1 hour.
3. Light a grill or preheat a grill pan. Grill the skewers over moderate heat until the fish is lightly browned and cooked through.  Cook around 5 minutes on the first side and then around 4 minutes on the other side. Add remaining parsley sauce from the plate when you turn the fish over on the pan.

Enjoy!

Shrimp and Broccoli Stir-fry

This was a new recipe that we tried out today.  This was adapted from the Cooking Light recipe for Shrimp and Broccoli Stir-fry.  I played with this a bit and added some favorites like water chestnuts.  This was really delicious and very easy to make.  We served this over brown rice and it was a great meal.

Ingredients (serves 3-4)

1 lbs Shrimp, peeled and deveined (anywhere between 30-50 count)
1 tbsp Cornstarch
3 tbsp Canola oil, divided (or peanut oil)
8 oz can Water chestnuts, sliced
2 tsp Ginger, minced
3 tsp Garlic, chopped (or three cloves)
2 cups Broccoli florets
1/4 cup Soy sauce
2 tbsp Rice vinegar
1 tsp Honey

Directions

1. Combine shrimp and cornstarch in a medium bowl, tossing to coat.
2. Heat a large wok or skillet over medium-high heat. Add 1 tablespoon oil to pan and swirl to coat. Add shrimp and stir-fry 4 minutes. Remove shrimp from pan and place in a medium bowl.
3. Add 1 tablespoon oil to pan.  Add the water chestnuts and stir-fry for 90 seconds.  Add ginger, and garlic to pan and stir-fry around 45 seconds. Add water chestnut mixture to shrimp in the medium bowl.
4. Add 1 tablespoon oil to pan.  Add broccoli and stir-fry 2 minutes. Stir in shrimp mixture, soy sauce, rice vinegar and honey.  Cook 1 additional minute.

Enjoy!

Maple Chicken

I found this recipe for Maple-Mustard Glazed Chicken on Cooking Light and I have been carrying it around for a while.  The incentive to give it a whirl came from a gift of some real maple syrup and the real desire to cook with it.  My wife does not love sweet dishes - so it will not go in quick rotation.  But I tweaked it a bit and loved the way it came out.  I will try to figure out when to make it again - maybe when company is coming over.  This was also a good opportunity to use my cast iron pan (since it need to be ovenproof).  You have to be careful - those things can get hot - and heavy!

Ingredients (Serves 2-3)

3 (6-ounce) Chicken breast halves (skinless & boneless)
1/4 tsp Black pepper
1/4 tsp Kosher salt
2-3 tsp Olive oil
1/4 cup Chicken broth
1/4 cup Maple syrup
1/2 tsp Thyme, dried
3 tsp Garlic, chopped (or cloves)
1 tbsp Cider vinegar
1 tbsp Dijon mustard

Directions

1. Preheat oven to 400°.
2. Sprinkle chicken with pepper and salt.
3. Heat olive a large ovenproof skillet over medium-high heat. Add chicken to pan and sauté 2 minutes on each side or until browned. Remove chicken from pan.
4. Add broth, syrup, thyme, and garlic to pan.  Bring to a boil, scraping pan to loosen browned bits and cook for 2 minutes, stirring frequently. Add vinegar and mustard and stir constantly for an additional minute.
5. Return chicken to pan, and spoon sauce over chicken. Bake at 400° for 12 minutes.
6. Remove chicken from pan and let stand around 2 minutes.  Spoon sauce over chicken and serve.

Enjoy!

Muffin-Tin Crab Cakes

This is a recipe that I wanted to try for some time.  It was adapted from a recipe in Eating Well Magazine and came out great.  The best part is that they were not fried - which means they are a treat that actually is not that bad!  I loved the way these turned out and served them with green beans.  Additionally, they were not that hard to make - so it is perfect all the way around.

Ingredients (Makes 8-9 crab cakes & serves 3-4) 
Cooking spray
2 6 oz Crabmeat, canned
1 cup Breadcrumbs
1/2 cup Red bell pepper, chopped
1 stalk Celery, chopped
1/4 cup Mayonnaise (olive oil or reduced fat)
2 Eggs
1/2 tsp Kosher salt
1/4 tsp Black pepper
1 tbsp Lemon juice

Directions
1. Preheat oven to 450°F. Generously coat a 12-cup nonstick muffin pan with cooking spray. (Do not skimp with the cooking spray)!
2. Mix crab, breadcrumbs, bell pepper, celery, mayonnaise, eggs, Kosher salt, pepper and lemon juice in a large bowl until well combined. Divide mixture evenly among muffin cups. Using a spoon, push the mixture firmly into the muffin cups.  Bake until crispy and cooked through, 23 to 25 minutes. 

Enjoy!

Broccoli and Mushrooms with Rosemary

Another recipe that is long overdue for my blog!  This recipe was adapted from the Garlic-Spiked Broccoli and Mushrooms with Rosemary. This is a great side dish and is a perfect replacement for a starch.  We loved this and I will be making this again.

Ingredients (makes 4 servings)
4 tsp Olive oil, divided
3 tsp Garlic, chopped (or cloves)
8 oz Mushrooms (White or Baby Bella), cut in half.
3 cups Broccoli florets
1 tsp Rosemary, dried
1/4 tsp Kosher salt (adjust to taste)
Pinch of Pepper (adjust to taste)

Directions
1. In large skillet, heat 2 tsp olive oil over medium heat.
2. Add garlic and saute 1 minute.
3. Add mushrooms and saute 3 minutes
4. Add broccoli, rosemary and remaining 2 tsp of olive oil and cook 3 to 5 minutes.
5. Season with  Kosher salt and pepper to taste.

Enjoy!

Corey's Chex Mix

There are 100 recipes for variations on the classic Chex Mix, this is mine.  You can use any of the Chex or Chex-like cereals.  We always love this and it is the go to comfort snack for us at our home.  We use a big roasting pan for this and it works great.  We use our roasting pan more for this than anything else!

Ingredients (serves many - or one....)
6 tbsp Margarine or butter
5 tbsp Worcestershire sauce
1 1/2 tsp Seasoned salt
1 tsp Garlic Powder
3/4 tsp Onion Powder
9 cups Cereal (any mix you want - we normally go 3 cups each Wheat, Corn and Rice Chex)
2 cups Bagel chips or rye chips
2 cups Pretzels

Directions
1. Preheat oven to 250 degrees.
2. Slowly melt the margarine or butter in a microwave (no more than 20-25 seconds at a time).  When melted, mix in Worcestershire sauce, seasoned salt, garlic powder and onion powder.  NOTE: Adjust ingredients as desired.
3. In a large roasting pan, mix the chex cereal, bagel chips and pretzels.  Add the butter mix to the cereal and gently mix together so the cereal mix is well covered.
4. Cook for around 60 minutes, mixing every 15-20 minutes.
5. Let cool to room temperature before eating.

Enjoy!

Special Chicken with Coconut

This is a really great recipe that too me over a year to get into the blog.  I will definitely make this again.  We adapted this recipe from Tim Ferriss' Crisp-Baked Sesame-Coconut Chicken. This was relatively simple to make and very tasty.  The best part was that it came from the Dr. Oz show - so you know it is good for you.  This would be good as a chicken entree, and I can also see this as something we would put on salad.

Ingredients (4 servings)
1/2 cup Mayonnaise (we used olive oil mayonnaise)
1 egg
1 tsp Sesame oil
1/4 tsp Chinese five-spice powder
1/4 tsp Mustard powder
1/4 tsp Kosher salt
1/4 tsp Pepper
1 1/2 lbs Boneless, skinless chicken (around 3-4), cut into 1" chunks
7 tbsp Sesame seeds
6 tbsp Coconut flakes

Directions
1. Preheat the oven to 450°F.  Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together mayonnaise, egg, sesame oil, mustard powder, salt, and pepper.  Add chicken chunks and toss to coat.
3. Mix the sesame seeds and coconut flakes on a plate.  One by one, take a chicken chunk and place it in the sesame seed-coconut mixture.  Then, sprinkle some mixture on top of the chicken.  Transfer the chicken to the baking sheet and repeat with remaining chicken.
4. Bake until golden brown and cooked through, 20–22 minutes.  Let cool for 2-3 minutes and then serve.

Enjoy!

Irish Roasted Veggies (Sweet Potatoes and Asparagus)

 

OK - before we get started - there is really nothing Irish about this meal.  But I wanted to tie into the colors of orange and green of the two main ingredients.  So that is how I got here.  In regards to the taste, it was fantastic.  I adapted my recipe for Oven-Roasted Sweet Potatoes to add asparagus.  You could use green beans if you want.  A version of this will be on our Easter dinner for sure.

Ingredients (Serves 2-4)
2 Sweet potatoes 
2 tbsp Olive oil, divided (add more if desired)
1 tsp Dried Rosemary
1/2 tsp Dry mustard
1 tsp Dried Thyme, divided
1 tsp Kosher salt, divided
1/2 tsp Black pepper, divided
1 bunch Asparagus, cut to 4-5 inches

Directions
1. Preheat oven to 425°.
2. Peel sweet potatoes; cut each potato lengthwise into 8 wedges, and then into 3" slices. In a large bowl, combine sweet potatoes, 1 tbsp olive oil, rosemary, mustard, 1/2 tsp thyme, 1/2 tsp kosher salt and 1/4 tsp black pepper.  Toss well to coat.
3. Arrange potatoes in a single layer on a baking sheet. Bake potatoes at 425° for 17-19 minutes.
4. Meanwhile, add asparagus to the large bowl and add the remaining 1 tbsp olive oil, 1/2 tsp thyme, 1/2 tsp kosher salt, and 1/4 tsp black pepper.  Toss well to coat.  
5. At the end of the first roasting period (425° for 17-19 minutes), turn the wedges and add the asparagus (and additional oil if needed).  Cook for an additional 15-16 minutes.

Enjoy!

Turkey Fried Rice

I adapted this from the Turkey Fried Rice recipe at Real Simple.  I have been carrying this around for a while and I wanted to try it out.  I added a different mix of vegetables and loved the way that this came out.  This is a really nice simple meal, which is a great way to use leftover brown rice.  It is also a very nice one-pan dinner idea.  This is a real winner and we will definitely make it again.

Ingredients
3 tbsp Peanut or vegetable oil
8-10 oz Ground turkey
3 tsp Garlic, chopped (or cloves)
1 tbsp Ginger, minced (or ginger paste)
2 small (or 1 medium) Onion, chopped
8 oz Mushrooms, sliced
1 cup frozen Peas and carrots
1 cup frozen Edamame
2 cups Cooked brown rice
3 tbsp Hoisin sauce
3 tbsp Rice vinegar

Directions
1. Heat oil in a wok or large skillet over medium-high heat. Add the ground turkey, garlic, ginger, and chopped onions.  Stir-fry (breaking the meat) for 5 minutes.
2. Add the sliced mushrooms and cook for 1 additional minute.
3. Add the frozen peas & carrots and the edamame.  Mix thoroughly.  Add the rice and the hoisin sauce and rice vinegar.  Mix thoroughly again and cook for 2-3 minutes.

Enjoy!

Pork and Mushroom Pot Stickers

This is a wonderful new recipe in my favorite magazine, Cooking Light.  The recipe was adapted for Pork and Shiitake Pot Stickers. in the March 2014 issue.  While I am sure that this is lighter than the pot-stickers that you get in Chinese restaurants, it is not quite health food.  I tweaked the recipe for more mushrooms and less pork - and loved the way that it turned out.  Not only was it great when I cooked them, but also when I brought them for lunch the following day.  They heated up very well.  These are definitely going to fall into the rotation of things I will be making.

Ingredients
2 tbsp Sesame oil
2 stalks, Green onions, thinly sliced
1 tsp Garlic, chopped
1 tbsp Ginger, minced
8 oz Mushrooms (white or baby bella), thinly sliced
1 tbsp Lower-sodium soy sauce (plus some for dipping)
2 tbsp Hoisin sauce
1/2 tsp Black pepper
11 oz Ground pork
40 gyoza skins or round wonton wrappers
Cooking spray

Directions
1. Heat a large skillet over medium-high heat. Add oil to pan.  Add green onions, garlic, ginger and mushrooms; stir-fry for 4-5 minutes.  Remove from pan and cool slightly in a bowl. Combine mushroom mixture with soy sauce, hoisin sauce, black pepper and ground pork.  Mix thoroughly.
2. Working in batches of 6-10 goyza skins (depending on your space), arrange gyoza skins on a clean work surface; cover remaining skins with a damp towel to keep them from drying. Spoon about 1 1/2 teaspoons pork mixture in the center of each skin. Moisten edges of skin with water. Fold in half; press edges together with fingertips to seal. Repeat procedure with remaining gyoza skins and pork mixture.
3. Heat a large heavy skillet over medium-high heat. Generously coat pan with cooking spray. Add 8-10 pot stickers to pan; cook around 1 minute (until browned on that side).  Turn pot stickers over & add 1/3 cup water to pan. Cover tightly and steam for 3-4 minutes. Repeat procedure in batches with remaining pot stickers and more water.

Enjoy with additional soy sauce!

Chicken with Mushrooms and Broccoli

Here is a recipe that can actually be called a Corey-original. Well, insofar as any recipe can be called an original, but you get the idea.  So in our renewed push to eat healthy and the scale back on carbs - while increasing vegetables, we created this dish.  The nice part about this is that with the walnuts, it is very filling without putting this atop rice or served with potatoes.  It reheats really nice for lunch options as well.  While I do not have the health stats, it appears to be something that even Dr. Oz might approve of.  Well, he might not say it is really horrible!  Health aside, the dish is great and I loved the way it came out.

Ingredients (Makes 3 servings)
2 tbsp Olive oil
1/3 cup Broth (chicken or vegetable)
3 tbsp Cooking sherry
1 tbsp Balsamic Vinegar
2 tsp Corn starch
2 Chicken breasts, sliced into thin strips
1/2 tsp Thyme, dried
Kosher salt and black pepper to taste.
2 crowns Broccoli
16 oz Mushrooms (baby bellas or white), sliced
1/2 cup Walnuts

Directions
1. Heat oil in saute pan over medium-high heat.  In a bowl, whisk together broth, cooking sherry, vinegar and corn starch.
2. Season chicken breasts with thyme, kosher salt and black pepper.  Add to pan and cook for 3-4 minutes.
3. Add broccoli and cook for an additional 3 minutes.
4. Add mushrooms and cook for an additional 3 minutes.
5. Add walnuts and mix thoroughly.  Then add broth mixture, cover and simmer for 2 minutes.

Enjoy with or without rice.
NOTE: You can replace broccoli with asparagus or green beans if you would like.

Poached Cod & Asparagus

This was a recipe adapted from an Eating Well recipe for Poached Cod & Asparagus.  I liked the way this came out, especially the asparagus.  The meal was very good - and very healthy.  But on the downside, it definitely tasted like a healthy meal.  But then again, if you can get this much nutrition with very little fat, it has to be a good thing - right?

Ingredients (serves 3)

2 tbsp Lemon juice
1 cup Dry white wine
2 tsp Cornstarch
1 Shallot, finely chopped
2 bay leaves
1 pound Cod, cut into 3 equal portions
1/2 tsp Kosher salt, divided
1/4 tsp Black pepper
1/2 tsp Dried tarragon
1 bunch Asparagus, trimmed
1/2 cup water
1 lemon, sliced 1/3" thick
1 tbsp Butter

Directions
1. Whisk the lemon juice, wine and the cornstarch until combined. Add the chopped shallot and bay leaves. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, until thickened, around 10 to 12 minutes.
2. Sprinkle cod with 1/4 teaspoon Kosher salt, black pepper and dried tarragon.
3. Place asparagus in an even layer in a large skillet. Add 1/2 cup water and lemon slices to the pan. Place the cod on top of the asparagus. Bring to a boil over medium heat. Cover and cook until the asparagus is tender and the fish is cooked through, 6 to 7 minutes.
4. Remove the bay leaves from the reduced sauce.  Add 1 tbsp of butter and mix thoroughly until melted.  
5. Serve the fish and asparagus topped with the sauce.

Oven-Roasted Sweet Potatoes

I think I found a new favorite side dish.  Strike that - I definitely found a new favorite side dish.  I have liked the sweet potato fries I have made but they have been a bit fussy.  These were easy to make and tasted absolutely fantastic.  They were easy enough to replace frozen fries and will be a staple at our dinner table from here on out.  This was adapted from a Health.com recipe for Oven-Roasted Sweet Potato Wedges.  And all I can figure is that it is pretty guilt free - a win all around!

Ingredients (Serves 2-4)
3 small Sweet potatoes 
1 tbsp & 2 tsp Olive oil
1 tsp Dried Rosemary
1/2 tsp Dry mustard
1/2 tsp Dried Thyme
1/2 tsp Kosher salt
1/4 tsp Black pepper

Directions
1. Preheat oven to 450°.
2. Peel sweet potatoes; cut each potato lengthwise into 8 wedges. In a large bowl, combine sweet potatoes and remaining ingredients; toss well to coat.
3. Arrange potatoes in a single layer on a baking sheet. Bake potatoes at 450° for 30 minutes or until soft and lightly browned, turning wedges after the first 15 minutes.

Field Greens with Shrimp and Mustard-Balsamic Vinaigrette

We loved making this dinner salad.  I borrowed and adapted the dressing recipe from Eating Well (one of my favorite magazines).  The recipe was just for the Mustard-Balsamic Vinaigrette dressing and I played with it a bit.  We want to make more salads for dinner and this will definitely be on a quick rotation.  Very easy (even with making your own dressing).  The best part is that it is pretty healthy, so great for those weight loss resolutions!

Ingredients (2 dinner portions)

Dressing
1/4 cup Balsamic vinegar
1/4 cup Olive oil
1 tbsp Dijon mustard
10-12 Kalamata olives, pitted and finely chopped
1/2 tsp Brown sugar
1/2 tsp Basil, dried
Kosher salt & black pepper, to taste

Salad
1/4 cup Pine nuts
5-7 oz Field Greens (or any salad mixture) - enough for two salad plates.
1/2 cup Edamame, shelled
1/2 Cucumber, peeled and cut into thin slices
1 Red Onion (small), sliced
1 tbsp Olive oil
2 tsp Garlic, chopped (or cloves)
2/3 cup Shrimp, deveined
Kosher salt & black pepper, to taste

NOTE: you can add any vegetables as you see fit

Directions
1. Prepare dressing by adding  balsamic vinegar, olive oil, Dijon mustard, olives, brown sugar, basil and kosher salt & black pepper (to taste) into a mixing bowl.  Whisk until well blended.  Set aside.
2. Heat a skillet over low heat.  Add the pine nuts and toast for 7-10 minutes until lightly brown.  Set aside and remove from the heat.
3. Prepare the salads with field greens, edamame, toasted pine nuts, cucumbers, and red onions.
4. Add 1 tbsp of olive oil and chopped garlic to the skillet over medium-high heat.  Add the shrimp and cook until pink (4-5 minutes).
5. Add cooked shrimp to the dressing and mix thoroughly.  Spoon the shrimp with dressing atop the salad.

Serve and enjoy!

Quinoa Vegetarian Chili

I have wanted to try some vegetarian chilis and stumbled on this recipe from Midwest Living magazine.  The recipe was for Quinoa Harvest Chili (from Brianne Jamerson of Indiana). I played with this a quite a bit and loved the way that it turned out.  It thickened up nicely and you can easily eat this in a bowl by itself or over rice.  I am not sure how it comes out with calories and fat, but I am sure that it is pretty healthy.  There are only two tablespoons of oil and no meat.  This does not taste like a vegetarian dish, which is really great.  I cannot wait to make this for family.

Ingredients (8 servings)

2 Onions (medium), chopped
2 tbsp Olive oil
4 tsp Garlic, chopped (or 4 cloves)
2 (two) 15oz cans Black beans, rinsed and drained (see note)
2 Sweet potatoes (small or 1 large), peeled and cubed into 1/2" pieces
4oz Mushrooms (white or baby bella), sliced thin
1 28oz can Crushed tomatoes
4 cups Vegetable broth (you can use chicken broth if you want)
2 tbsp Chili powder
1 tbsp Cumin
1 tsp Oregano
1 tsp Cinnamon
1/2 tsp Kosher salt
1/4 tsp Black pepper
1 cup Quinoa, rinsed and drained
NOTE: If you are using dried black beans, you may replace the two cans with one cup off dried beans that are soaked overnight.

Directions

1. In a large Dutch oven or chili pot, heat the olive oil over medium heat.  Add the onions and cook for 5 minutes.
2. Add the garlic and cook for an additional 1-2 minutes.
3. Stir in the black beans, diced sweet potatoes, mushrooms, crushed tomatoes, broth, chili powder, cumin, oregano, cinnamon, kosher salt and black pepper.  Mix thoroughly.  Bring to a boil and then cover.  Reduce heat to a simmer (low) and cook for 10 minutes.
4. Stir in quinoa and bring to a boil.  Once again, return cover to the pot and lower the heat to a simmer.  Cook for an additional 25 minutes.

Enjoy!

Roasted Tilapia With Vegetables

The recipe was my second one adapted from Real Simple Magazine's Roasted Tilapia, Potatoes, and Lemons. What I wanted to do here was cut down on the potatoes and add more vegetables.  So from the other entry, we cut the potatoes in half, added peppers, and the beans.  We also increased the number of olives in the recipe.  It came out so great and we loved it.  This might be the way that we prepare tilapia from here on out.

Ingredients (Serves 4):
12 oz Baby potatoes or fingerling potatoes, halved
2 Bell peppers, diced into large (3/4") pieces
1 lemon, thinly sliced
1 1/2 tsp Thyme leaves, dried
2 tbsp Olive oil, plus some olive oil spray
1/2 tsp Kosher salt (or to taste)
1/2 tsp Black pepper (or to taste)
1 cup Kalamata olives, pitted
8 oz Green beans, trimmed
4 Skinless tilapia fillets (about 1 lbs)
1/2 teaspoon paprika

Directions:
1. Heat oven to 400° F.
2. On a large rimmed baking sheet, toss the potatoes, bell peppers, lemon, thyme, 2 tablespoons oil, and 1/4 tsp each of kosher salt and black pepper. Arrange in a single layer.
3. Roast for 20 minutes, stirring after 10 minutes.
4. Then toss the olives and green beans with the potato & pepper mixture.  Move the vegetables to the outside of the pan. Lightly spray the cleared center with olive oil and place the tilapia fillets in the opening.  Season the fish with the paprika and the remaining 1/4 tsp of kosher salt and 1/4 tsp black pepper.
5. Continue to roast for around 16 to 18 minutes - the fish will be opaque throughout.

Enjoy!

Oven Baked Chicken Fajitas

This is a recipe that is making the rounds on facebook and other social media venues (Life Health Travel With Kate - I think!).  It looks like a really nice and healthy way to prepare chicken fajitas at home.  It also looks very easy, which makes it even more appealing!  So sign me up...I am in.  I played with the ingredients to get in more peppers and a little less spice.  It was amazing and this will be a staple in our house.  We have been looking for a nice lower-calorie Mexican option.  I am going to make this for lunches and serve it over rice.  We are also going to play with this a bit and add different vegetables, especially mushrooms.

Ingredients (serves 4)
Cooking spray (or olive oil spray)
3 Chicken breasts, cut into thin strips
2 tbsp Olive oil
1 1/2 tsp Chili powder, divided (adjust to taste)
1 1/2 tsp Cumin
1/2 tsp Garlic powder
1/2 tsp Dried oregano
1/4 tsp Kosher salt
1/4 tsp Black pepper
1 (15 oz) can petite diced tomatoes
1 Onion (medium), sliced into wedges
1 Red bell pepper, cut into strips
1 Green bell pepper, cut into strips
1 Orange or yellow bell pepper, cut into strips (or you can use another red or green pepper)

Directions:
1. Preheat the oven to 400 degrees.
2. Spray cooking spray or olive oil on the bottom of a 13×9 baking dish.
3. Place the chicken on the bottom of the pan and drizzle the olive oil on top.  Combine the 1 tsp chili powder (leaving the remainder for the end), cumin, garlic powder, oregano, kosher salt and black pepper.  Sprinkle the spice mix atop the chicken.
4. Add the tomatoes (with liquid), peppers, and onions to the baking dish and stir to combine.  Sprinkle the last 1/2 tsp of chili powder on top of the baking dish.
5. Bake uncovered for 28-30 minutes or until chicken is cooked through

Enjoy!

Vegetarian French Onion Soup

Adapted from a Recipe for French Onion Soup at the Vegetarian Times. This soup is nothing short of amazing.  It does take a long time to make, but it is totally worth it.  I loved the sweetness that comes from the Vidalia onions and I do not miss the beef broth at all.  The soup has some calories (I am sure), but it is really not that bad.  You can also modify some of the calories by reducing the cheese on the toast topping (or by using light Swiss).  You want to make sure that you have a large pot - because the onions cook down a lot during the process.  This is a soup we are going to definitely have the next time we entertain.

Ingredients (6-8 portions)

• 2 tbsp Unsalted butter
• 2-3 tbsp Olive oil
• 5-6 Vidalia onions (about 3 lb.), halved and thinly sliced (3/16" on the mandolin)
• 1 tsp Kosher salt
• 1/4 tsp Black pepper
• 3 tbsp All-purpose flour
• 6 cups Vegetable broth
• 1/2 cup Dry sherry or cooking sherry
• 1 tbsp Dijon mustard

Bread and cheese topping

3 4" sections of a Baugette, sliced in half and lightly toasted

1/2 cup shredded or thin sliced Swiss cheese

• Directions:

1. Heat butter and oil in heavy, large soup pot over medium heat. Add onions, kosher salt and black pepper, and cook 5-7 minutes, stirring often. Reduce heat to low, and cook for 60 minutes, stirring every 7-10 minutes.

2. Stir in flour, and cook 3 to 4 minutes more (stirring constantly). Blend in broth, sherry and mustard. Cover, and simmer over low-medium heat for 15-17 minutes.

3. Prepare bread and cheese topping.  Slice the baguette pieces in half and toast for a few minutes.  Place Swiss cheese on the bread and place under the broiler (on high) for around 2-3 minutes (until the cheese bubbles).  Remove from the oven and place one in each of the bowls of soup (as shown).

Enjoy!

Corey's Veggie Pasta Bake

I wanted to create a vegetarian pasta bake that we could put into our rotation.  This could work nicely for meatless meals or when you are entertaining vegetarians.  This was adapted from one of my recipes that includes turkey sausage. I love the way this tuned out and think it could be a regular addition to our menu.  In regards to the peppers, I used a green, red and orange.  The key is that you use three peppers, the color is less important.

Ingredients
Cooking spray
1 12-14oz. box Rotini or penne pasta (NOTE: you can use 80% of the box just fine for this dish)
2 tbsp Olive oil
2 medium Onions (or 1 large yellow), chopped
1 Green pepper, cut into thin strips of around 1 1/2" long
1 Red pepper, cut into thin strips of around 1 1/2" long
1 Orange or yellow pepper, cut into thin strips of around 1 1/2" long
1 pkg (12 oz.) Mushrooms (white), sliced in half
2 tsp Garlic, chopped (or cloves)
1 28 oz can Crushed tomatoes
1 14.5 oz can Petite diced tomatoes (any flavor or variety)
1 tsp Basil, dried
1 tsp Oregano, dried
2 tsp Parsley, dried
2 cups Mozzarella cheese, shredded

Directions
1. Preheat oven to 375°F. Spray 13"x9" (or larger) baking dish with cooking spray. Prepare pasta according to package directions.
2. Heat the olive oil over medium-high heat.  Add onion, peppers, mushrooms and garlic. Cook and stir for around 8-9 minutes. Add both cans of tomatoes and spices; heat 2 minutes or until bubbling.
3. Add pasta to tomato mixture; stir until pasta is well coated. Spoon half of mixture into baking dish. Top with half of the cheese. Repeat layers once more. Bake 15-17 minutes or until hot.  Let sit for a few minutes before serving.

Enjoy!

Mushroom Barley Soup

Inspired by the recipe for Onion-Barley Soup with Mushrooms from Prevention Magazine, we made this great soup tonight. What I loved about it is that it is perfect for a vegetarian meal (got "Meatless Monday"), but that it is a soup that really tasted different.  So many soups really taste simple (which is OK).  This soup had a great taste and really was not like soup I had before.  I would love to have this with a salad or another side - but this is hearty enough to be a main course.  For mushroom lovers like us, this is a definite keeper.

Ingredients (serves 6):
1 oz. Dried shiitake mushrooms
3 tbsp Olive oil, divided
2 Onions, medium, finely chopped
2 tsp Ginger, minced
5 tsp Garlic, chopped (or five cloves)
12 oz Mushrooms (white or baby bella), sliced with stems
2 1/2 cups Vegetable stock (low sodium or unsalted)
2/3 cup Quick-cooking barley
1/4 cup Cooking sherry
3 tbsp Soy sauce
1 tsp Sesame oil
Kosher salt, one pinch (to taste)
Black pepper, one pinch (to taste)

Directions:
1. Bring two cups of water to a boil and combine with dried mushrooms in heatproof bowl. Cover and let stand 30 minutes. Remove the mushrooms with a slotted spoon and reserve the liquid.  Slice the mushrooms and set aside.
2. Heat 2 tbsp olive oil in a pot over medium-high heat. Add onions, ginger, and garlic and cook for around 5 minutes, stirring occasionally
3. Add remaining 1 tbsp olive oil and mushrooms and cook for 7-9 minutes, stirring occasionally.
4. Stir in broth, barley, sherry, soy sauce, sesame oil, mushroom liquid, shiitake mushrooms, and a pinch each of kosher salt and black pepper.  Bring to a boil, then cover and reduce to a simmer, and cook for around 15 minutes.
Enjoy!