Chicken & Mushroom Casserole

Ingredients

Cream of Mushroom Sauce:

1 tablespoon EVOO

3 tablespoons butter

10 button mushrooms, sliced

3 tablespoons flour

1 cup chicken stock

1 cup 2% milk

1/2 cup heavy whipping cream

Nutmeg, a pinch

S&P

Casserole:

1 pound egg noodles

2 tablespoons EVOO + another 3 tablespoons for the chicken marinade

3 boneless skinless chicken breast, cut into slices

1 tablespoon fresh thyme, chopped

1 lemon juiced

2 small (1 large) zucchini chopped

1 cup grated mozzarella

1/2 cup fresh grated parmesan

Directions

In a medium mixing bowl add the chicken, 3 tablespoons of EVOO, thyme and juice of 1 lemon. Stir to combine and set aside.

Bring a large pot of water to a boil (add a splash of EVOO to flavor pasta). Cook noodles to package directions to al dente. Drain and add back to the empty pot. Drizzle some more EVOO over the pasta to keep it from clumping. Stir to combine.

Heat 1 tablespoon EVOO and 3 tablespoons of butter in a medium pot over medium high heat. Add the button mushrooms and cook for 5 minutes stirring regularly. Add the flour and cook for an additional minute. Then pour in the chicken stock, milk and heavy cream. Reduce the heat and simmer.

Heat 2 tablespoons EVOO medium high heat then add the zucchini and chicken. Cook for 5 minutes...just to brown the chicken. Then add it to the pot of noodles and stir to combine.

Spray casserole dish with canola oil cooking spray and transfer the chicken and noodles. Top it with the mushroom ragout and then finish it off with the cheeses.

Cook for 30 minutes at 350 degrees. Then put broiler on high for 4 minutes.

Potato Salad

Ingredients

3 pounds assorted new potatoes

2 eggs hard boiled, diced

1 cup light mayonnaise

1/4 cup buttermilk

2 tablespoons dijon mustard

2 tablespoons whole gain mustard

1/2 cup chopped fresh dill

1 teaspoon salt

1 teaspoon pepper

1/2 cup celery, diced

1/2 cup red onion, diced

Directions

Half and quater the potatoes and place in a large pot of cold water. Salt the water generously. Bring to a boil for 12 minutes. Drain into a colander and cover with a kitchen towel to steam for 15 minutes.

While potatoes cook, in a large bowl whisk together the mayonnaise, buttermilk, mustards, dill and teaspoon of salt and pepper. Add the onoins, celery, diced egg and cooled potatoes. Fold together carefully until all is mixed and refrigerate.

Beef & Veggie Mac & Cheese

Ingredients

1 lb elbow macaroni

3 tablespoons EVOO + more for drizzle on drained pasta

1 red onion, chopped

1 cup (about 5) brown mushrooms, chopped

1 zucchini, chopped

1 tablespoon white wine

1 tablespoon flour

1/2 lb ground beef

1 (15 oz) crushed tomatoes

1 (8 oz) can tomato sauce no salt added

1 teaspoon dried basil, cumin, and oregano

1/2 cup parmesian cheese, grated + 1/2 to top

2 cups grated cheddar

Directions

Cook the pasta to box directions, drain and drizzle with EVOO. Heat the rest of EVOO in large skillet to medium high. Add onions and garlic and cook for 5 minutes. Add the mushrooms and zucchini and cook for 3 more minutes. add a splash of wine, deglaze,and then add the flour...mix. Add ground beef and brown for 3 minutes....then add can of crushed tomatoes as well as the sauce and the dried herbs and 1/2 cup parm cheese.

Mix all this together...then add it to a 9 x 13 baking dish and top with the cheddar and then 1/2 cup parm....cook for 20-25 minutes at 350 degrees.