Minestrone
Prep Time: 5 minutes
Cook Time: 15 minutes

5 c water
2 pkgs instant onion soup mix
1 zucchini, cubed
12 baby carrots (I added a couple more)
1 c drained canned white beans (I used whole can)
1 c drained canned green beans (I used whole can)
1 c elbow macaroni
1 (28 oz) can plum tomatoes (I would chop these up or blend them)
1 tsp dried parsley
1 tsp dried oregano
1/2 tsp salt or to taste
1/4 tsp black pepper, or to taste
1/3 c grated Parmesan cheese

1. In a large sauce pan over medium-high heat, bring the water to a boil. Stir in the onion soup mix.
2. Add the zucchini, carrots, white and green beans, and macaroni. Return to a boil.
3. Add the tomatoes with their juice. Return to a boil.
4. Stir in parsley, oregano, salt, and pepper.
5. Turn the heat down to medium-low, cover and simmer for 10 minutes, or until the zucchini is tender and the elbow macaroni is cooked. Pour the soup into serving bowls and garnish with Parmesan cheese.

Yield: 6 servings

From The Everything Quick Meals Cookbook. Christmas gift from the Pearson Fam!

Ken's rating: *****
Chalsea's rating: ****1/2
This was a great, hearty soup! We ate it with oyster crackers and it was wonderful. It's the easiest soup I've ever made and it makes really great leftovers!

Baked Mahi Mahi

2 (6 oz) Mahi Mahi fillets
1/4 c Dale's seasoning (liquid steak marinade)

1. Wash fillets and pat dry
2. Add Dale's to baking dish
3. Place fillets in dish and let marinade for 20 minutes (flip after 1st 10)
4. Put fillets in the oven in the last 10-12 minutes of potato pockets.
5. Fish is done when temperature inside is 145.
6. Serve with homemade salsa (see below)


Salsa

1/2 cucumber, finely diced
1 medium tomato, seeded and diced
1/8 c red onion, finely diced
2 cloves garlic, finely diced
1/2 small jalepeno, seeded and diced
5-6 sprigs of cilantro
Juice of a lime
1 Tbsp olive oil
salt and pepper to taste

Combine all ingredients in a small bowl and mix well. Cover and place in refrigerator to marinate for 30 minutes.

Baked Potato Pockets

2 medium potatoes, sliced
1/4 white onion, sliced
2 cloves of garlic
2 Tbsp olive oil
Mrs. Dash, to taste
Aluminum foil (2 sheets to create pockets)

1. Preheat oven to 450.
2. Wash potatoes and dry. Slice into 1/4 inch slices. Place in center of each foil.
3. Thinley slice onions and garlic and top potatoes.
4. Drizzle 1 Tbsp on each.
5. Sprinkle with Mrs. Dash
6. Wrap foil and place in oven. Bake for 30 minutes.
7. Remove from oven and carefully unwrap. Potato pockets will be steamy when opened -watch your fingers!
8. Serve!

Ken's rating: *****
Chalsea's rating: ***1/2
We differed here because I thought Mahi Mahi had too much of a fishy taste. Ken loved it! I also added a few things to the potatoes: dill, seasoned salt, etc. That's why they're a brownish/red color.

Tortellini with Peas and Tarragon

1 pound cheese tortellini
2 Tbsp olive oil
1 onion, chopped
3 Tbsp butter
2 cloves garlic
1 1/2 c frozen peas
Kosher salt and pepper
2 Tbsp chopped fresh tarragon
1/2 c Parmesan

1. Cook tortellini according to package
2. Heat oil in skillet over medium heat. Add onion and cook until soft, about 6 minutes.
3. Increase heat to medium-high. Add butter and cook until it turns golden brown, 3 minutes. Stir in peas, garlic, 1/2 tsp salt, 1/4 tsp pepper and cook until heated through (2-3 min)
4. Add tortellini, tarragon, and 1/2 the Parmesan and toss. Divide among bowls and sprinkle with remaining Parmesan.

From one of the many recipes I get emailed to me

Ken's rating: ****
Chalsea's rating: **
We differed greatly on this one. I thought it was bland and wasn't a fan of the tarragon. Ken thought it was really good and that the peas tied in perfectly. You'll have to decide for yourself. :)

Chicken in Riesling
Hands on Time: 30 Minutes
Total Time: 1 Hour

1 whole chicken (about 3 1/2 pounds), backbone discarded and chicken cut French style into 8 pieces. (you can just get 3 1/2 pounds of chicken. Bone in is best for flavor, but it doesn't really matter)
1 Tbsp vegetable oil
3 Tbsp unsalted butter, divided
4 medium leeks (white and pale green parts only), finely chopped
2 Tbsp finely chopped shallot (I just used a small onion)
4 medium carrots, halved diagonally
1 c dry white wine (I just used a reasonably priced Riesling)
1 1/2 pound small red potatoes
2 Tbsp finely chopped flat-leaf parsley
1/2 c creme fraiche or heavy cream
Fresh lemon juice to taste

1. Preheat oven to 350 with rack in the middle
2. Pat chicken dry and sprinkle with 1 tsp salt and rounded 3/4 tsp pepper. Heat oil with 1 Tbsp butter in a wide heavy ovenproof pot over medium-high heat until foam subsides. Then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to a plate.
3. Meanwhile, wash leeks and pat dry.
4. Pour off fat from pot, then cook leeks, shallot, and 1/4 tsp salt in remaining 2 Tbsp butter, covered over medium-low heat, stirring occasionally, until leeks are pale golden, 5-7 minutes. Add chicken, skin side up, with any juices from plate, carrots, wine and boil until liquid is reduced by half, 3-4 minutes. Cover pot and braise chicken in oven until cooked through, 20-25 minutes.
5. While chicken braises, peel potatoes, then generously cover with cold water in a 2-3 quart saucepan and add 1 1/2 tsp salt. Bring to a boil, then simmer until potatoes are just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley and shake to coat.
6. Stir heavy cream into chicken mixture and season with salt, pepper, and lemon juice. Then add potatoes.

Yeild: 4 servings

Ken's rating: *****
Chalsea's rating: *****!
Don't let this recipe freak you out. It's really rather easy! Just follow it exactly as it says. We thoroughly enjoyed this recipe and will be making it again and again. And, BONUS!, just pair the rest of the wine with dinner! Delicious!

Rigatoni with Sweet Potato, Oregano, and Parmesan Cheese

4 medium sweet potatoes
1 pound rigatoni (I just pooled some half used boxes of pasta in the pantry)
4 Tbsp olive oil
3 cloves garlic
6-8 fresh oregano stems (I would SERIOUSLY cut this down! It was overwhelming)
1 tsp Kosher salt
1 tsp pepper
1 c grated Parmesan

1. Preheat oven to 375.
2. Rinse and prick sweet potatoes. Place directly on rack in oven. Bake 1 hour or until soft; set aside.
3. Cook the rigatoni according to the package directions. Drain, reserving 1/3 c of cooking water.
4. In a small skillet, heat the olive oil over medium-low heat. Add the garlic and saute until just golden. Add the oregano and saute about 1 minute, until fragrant and slightly crisp.
5. Place the rigatoni in a large bowl. Scoop potato flesh into bowl of pasta. Add olive oil mixture and pasta water and toss. Sprinkle with salt, pepper, and Parmesan

From some email list I'm on.

Ken's rating: ***1/2
Chalsea's rating: ***
The oregano really screwed this up. If I had used 1/2 or even 1/3 of it, it would have been much better. It was overpowering. After I picked most of it out of mine, it was much better. Ken mentioned that this seemed like a grown up, healthy version of mac and cheese. It did! I'd make this again, but cut out most of the oregano.

Italian Pork Tenderloin and Roasted Sweet Potatoes

1 Tbsp olive oil
1 tsp Italian seasoning
1/4 tsp seasoned salt
1 clove garlic
2 medium-dark sweet potatoes (chunked)
1 medium yellow onion (sliced)

1 pork tenderloin (about 1 pound)
1/2 Tbsp olive oil
1 tsp Italian seasoning
1/4 tsp seasoned salt
1 Tbsp Parmesan cheese
1 Tbsp chopped fresh parsley (totally optional)

1. Heat oven to 425. In a large bowl, mix 1 Tbsp oil, 1 tsp Italian seasoning, 1/4 tsp seasoned salt, and garlic. Add sweet potatoes and onions; toss to coat. Spread in 9x13 pan. Roast uncovered for 10 minutes.
2. Meanwhile, brush pork tenderloins with 1/2 Tbsp oil. In small bowl, stir together 1 tsp Italian seasoning, 1/4 tsp seasoned salt, and Parmesan cheese.
3. Move veggies to center of the pan; place 1 pork tenderloin on each side (I bought one 1# tenderloin and just cut it in half). Sprinkle seasoning mixture evenly over pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.
4. Roast uncovered 20-25 minutes longer or until thermometer reads 155 degrees F. Cover pan with foil; let stand for 5 minutes or until thermometer reads 160 degrees.
5. Cut pork into 1 inch thick slices. Arrange on platter with sweet potatoes and onions. Sprinkle with parsley.

From somewhere online.

Ken's rating: *****
Chalsea's rating: *****
Absolutely delicious. I can't believe it took me 25 years to realize this thing of beauty called the sweet potato. Oh my god. I could eat them for every meal. These were particularly amazing.

Skillet Gnocchi with Chard and White Beans

1 Tbsp + 1 tsp olive oil, divided
1 16 oz pkg potato gnocchi
1 Medium yellow onion, sliced
4 cloves garlic, minced
1/2 c water
6 c chard leaves or spinach ( I used fresh spinach leaves)
1 (15 oz) can diced tomatoes with Italian seasoning
1 (15 oz) can white beans
1/4 tsp pepper
1/2 c shredded mozzarella
1/4 c shredded Parmesan

1. Heat Tbsp oil in large pan over medium heat. Add gnocchi and cook, stirring often until plumped and starting to brown, 5-7 minutes. Transfer to bowl.
2. Add the remaining tsp oil and onion to pan and cook, stirring over medium heat for 2 minutes. Stir in garlic and water. Cover and cook until onion is soft, 4-6 minutes.
3. Add chard and cook, stirring until starting to wilt, 1-2 minutes. Stir in tomatoes, beans, and pepper and bring to a simmer. Stir in the gnocchi and sprinkle mozzarella and Parmesan on top. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

From somewhere online.

Ken's rating: ***1/2
Chalsea's rating: **1/2
The flavor was good here, but somehow I messed up the gnocchi. I've cooked gnocchi before, but this time, it all started to break apart and just mush in the pan. I don't think I thawed it all the way before I cooked it which probably had something to do with it.

Shrimp and Feta Scampi

1 (8 oz) package spaghetti
1 1/2 pounds peeled and deveined shrimp (I used frozen, thawed)
1 (10 0z) packaged frozen snow peas or 10 oz fresh sugar snap peas
4 green onions, sliced
1/3 c reduced-fat olive oil vinaigrette (I couldn't find this so I used Kraft's Greek style vinaigrette)
1/4 tsp pepper
1/2 c crumbled reduced-fat feta cheese

1. Bring 2 quarts water to a boil in a large saucepan. Add pasta, and cook, uncovered, 9 minutes. Add shrim; cook, uncovered 3 minutes or until shrimp turn pink. Place peas in colander. Drain pasta over pea pods.
2. Transfer mixture to a large serving bowl. Add onions, vinaigrette, and pepper; toss lightly. Sprinkle with crumbled feta cheese

Yield: 4 servings (serving size: 2 cups)

From Cooking Light Superfast Suppers

Ken's rating: *****
Chalsea's rating: *****
Special guest David's rating: "I have absolutely nothing bad to say about this!!"
Absolutely delicious and really quick. I'll be making this a lot!

Tuna Noodle Casserole

8 oz wide egg noodles
2 Tbsp olive oil
1/2 c chopped yellow onion
1/3 c chopped carrot
2 Tbsp all-purpose flour
2 3/4 c skim milk
1/2 c reduced fat cream cheese, softened
2 Tbsp Dijon mustard
1/2 tsp salt
1/2 tsp freshly ground pepper
1 c frozen peas, thawed
1/2 c grated Parmesan
2 (5 oz) cans albacore tuna in water, drained and flaked
Cooking Spray

1. Preheat broiler
2. Cook noodles according to package directions, omitting salt and fat. Drain. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and carrot; cook 6 minutes or until carrot is almost tender, stirring occasionally. Sprinkle with flour; cook 1 minute, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly with a whisk until slightly thick. Stir in cream cheese, mustard, salt and pepper, and cook 2 minutes, stirring constantly.
3. Remove pan from heat. Stir in noodles, peas, 1/4 c Parmesan, and tuna. Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray; top with remaining Parmesan cheese. Broil 3 minutes or until golden and bubbly. Let stand for 5 minutes before serving.

Yield: 6 servings

From Cooking Light Magazine Jan/Feb 2010

Ken's rating: ***1/2
Chalsea's rating: ****
Ken thought this needed a bit more crunch so he crushed some potato chips over the top and seemed to enjoy it a bit more. This dish was especially good as leftovers the next day!

Leek and Potato Soup

2 leeks (about 1 pound)
6 cups fat-free, less-sodium chicken broth
2 Tbsp olive oil
3 c coarsely chopped onion (about 1 pound)
1 c chopped carrot
1 c chopped celery
2 garlic cloves, minced
2 c cubed peeled Yukon gold potatoes (about 1 pound)
1/2 tsp freshly ground black pepper
1/4 tsp fine sea salt

Remove roots, outer leaves, and tops from leeks (you should be left with the white/light green "stem" part). Cut each leek in half lengthwise. Cut each half crosswise into 1/2 inch thick slices. Immerse in cold water; swirl. Drain.
Bring broth to a boil in a large saucepan over medium-high heat.
Heat oil in a large Dutch oven over medium-high heat. Add leek, onion, and next 3 ingredients (through garlic). Partially cover, and cook 20 minutes or until vegetables are tender, stirring occasionally. Add hot broth and potato; return to a boil. Cover, reduce heat and simmer 10 minutes, or until potato is tender. Stir in pepper and salt. Serve chunky, or puree in a blender (we pureed).

Yield: 8 servings (serving size: about 1 1/4 cups)

From Cooking Light Magazine Jan/Feb 2010

Ken's rating: ****1/2
Chalsea's rating: ****1/2
This was my first ever attempt at using leeks. They're delicious!! I served this with a sour cream and chive drop biscuit (listed elsewhere on this blog). Wonderfully delicious and guess how many calories per serving? 130!!! Bonus!