Chili Cornbread Casserole

This is good old fashioned comfort food, great for a crowd.  Serve with a nice green salad.  Adapted from Mommy’s Kitchen .  Since I didn’t have to feed a crowd, I halved the ingredients and used an 8 inch dish.

1 lb. hamburger or ground turkey, browned, (drained) 
½ cup chopped onion
1 can diced tomatoes (do not drain)
2 (15 oz) cans  chili beans
½ – tsp. onion powder
3 – tsp. chili powder
½ – tsp. garlic salt
salt & pepper
1 cup shredded cheddar cheese
1/2 cup additonal cheddar cheese for batter (optional)
(2) – packages Jiffy Corn Muffin mix

Mix browned hamburger/ground turkey with onion and drain. Add tomatoes, chili beans and seasonings. Simmer for 15 minutes. Put into greased 9×13 pan and sprinkle cheddar cheese on top. Mix corn bread mix according to box directions.  Pour corn muffin mix on top of the chili and cheese cover completely. Bake at 400 degrees for 20 minutes or until golden brown.

Lunch Menus

Homemade chicken noodle soup, salad, french bread with herbed butter

Homemade creamy tomato soup and grilled cheese sandwiches – use fresh whole grain country bread

Tortellini salad topped with jumbo shrimp

Platter with chicken apple sausage, cheddar cheese, dark bread, coleslaw or broccoli slaw, gherkins, chutney and Dijon mustard. Serve with a large green salad tossed with honey dijon viniagrette.

Chinese chicken salad

Chicken quesedillas with mango salsa

Chicken salad with almonds, sliced cantelope, strawberried, blueberries and banana bread.  Serve on top of curly lettuce leaves.

Toasted french bread open faced sandwich with brie and thinly sliced apples.

Sliced roast turkey breast and brie sandwiches – use mini french baguettes, slather with a bit of mayo and dijon mustard.

Peel and eat shrimp, sliced tomatoes with fresh mozzarella cheese, basil, extra virgin oil and balsamic viniagrette.

Fettucine with Prosciutto and Peas

  • Sea salt and fresh ground pepper
  • 12 ounces fettuccine
  • 1 tablespoon butter
  • 1 shallot, finely chopped (1/4 cup)
  • 4 oz sliced baby portabellos
  • 2/3 cup heavy cream
  • 1 package (10 ounces) frozen peas, thawed
  • 8 slices prosciutto (about 4 ounces total), halved lengthwise and thinly sliced crosswise, about 1 cup
  • 1/2 cup finely grated Parmesan cheese, plus more for serving (optional)
  • 1 lb large shrimp ( 15-16 per pound) – precooked
  • 1/2 cup fresh basil, chopped
  • 8 oz cherry tomatoes, halved
    1. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.
    2. Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes.Add proscuitto and saute for a couple of minutes.  Add cream , peas, and mushrooms. Bring to a over medium heat unitl peas are heateed through- 3 to 4 minutes.

  • 3. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired.  Top with the shrimp, tomatoes and fresh basil. Serve immediately; top with additional Parmesan, if desired.

    Dinner Menus

    At a loss when cooking for company?  Here’s some ideas to get you started.   The main thing to remember is to Keep it Simple.   Good quality fresh foods without too many complications.

     

     

    Grilled steaks and Panzanella Salad

    Spaghetti with meat sauce, grated parmesan and green salad, french bread with herbed butter

    Bouef Bourgignon with egg noodles, salad and french bread with herbed butter

    Simple Roasted Chicken with roasted baby reds and vegetables

    Fettucine with peas and prosciutto, topped with jumbo shrimp, green salad, french bread with herbed butter.

    Pan grilled pork chops with mashed potatoes and broccolini

    Roast turkey breast with thyme and rosemary, wild rice and baby portobello risotto, honey ginger glazed carrots, spinach salad with crumbled Gorgonzola and sliced strawberries with honey vinaigrette.

    Fettucine with proscuitto, basil pesto and peas, green salad and crusty bread.

    Mixed green salad with glazed pecans, grilled steak,  twice baked potatoes with cheese

    Easy Chicken Noodle Soup

    You will love this soup – so easy to make. Switch up the variety of herbs if you like. Thyme and rosemary are a nice combination to add.  Cook the egg noodles seperately so the soup doesn’t get starchy.

    I keep homemade stock on hand in the freezer to use for making this soup.  Kitchen Basics boxed broth is also good – I buy the low sodium.  In a pinch, you can use canned broth.  Using both chicken and  vegetable broth adds a nice flavor. I don’t add onion because the broths I use are already flavored with onion and I don’t like a strong oniony taste to the soup.

    This freezes well – just leave out the noodles and add them in when you are reheating the soup.  Serve this with a nice green salad and some crusty bread and herbed butter.

    Ingredients:  (Serves 6)

    1/2 tablespoon butter

    1/2 cup chopped celery

    5 cups chicken broth

    2 cups  vegetable broth

    1/2 pound chopped cooked chicken breast

    1 1/2 cups egg noodles – cooked and drained

    1 cup sliced carrots

    1/2 teaspoon dried basil

    1/2 teaspoon dried oregano

    salt and pepper to taste

    1. In a large pot over medium heat, melt butter. Cook  carrots and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in herbs. Add salt and pepper to taste. Bring to a boil, then reduce heat and simmer 20 minutes. Add drained noodles before serving.

    Roasted Grape Tomatoes

    Easy, healthy and flavorful!

    Preheat oven to 425

    1 pint grape tomatoes

    1 tsp minced garlic

    1/1 t olive oil

    1 t fresh basil – chopped

    sea salt and fresh ground pepper to taste

    1/4 cup fresh mozarella, grated or diced in small cubes.

    Place tomatoes in a shallow baking dish.  Drizzle on the olive oil and toss the tomatoes with the salt, pepper and garlic.  Roast for about 15 mins until the skins begin to pop.

    Place the tomatoes in a bowl and toss with the basil.  Add some fresh grated mozarella, toss and serve.

    Glazed Carrots

    A great way to add some zing to your vegetables:

    1 16 oz bag baby carrots

    1/2 T butter

    1/2 t fresh grated ginger

    1 T honey

    Few sprigs of chopped rosemary

    Rinse carrots and toss in boiling water until tender – about 5 mins or so.  Drain carrots into a colander.  In the meantime, melt the butter in a saucepan.  Add honey and ginger.  Add the cooked carrots and toss to coat.  Place carrot mixture in serving dish and sprinkle with the chopped rosemary.