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.

Chicken Lo Mein

Ingredients

Sauce:

4 heaping tablespoons hoisin sauce

4 tablespoons low sodium soy sauce

3 tablespoons water

1 tablespoon oyster sauce

1 teaspoon fish sauce

1 teaspoon hot sauce

Lo Mein:

1 pound whole wheat linguine

1/4 cup canola oil

2 large eggs, beaten

3 chicken breasts, thinly sliced

S&P

2 teaspoons coriander

2'' fresh ginger, grated

4 garlic cloves, finely chopped

5 green onions, chopped on bias

1 (14 oz) can baby corn, drained

1/2 yellow and 1/2 orange bell pepper, seeded & sliced

Directions

Mix together sauce ingredients and reserve.

Bring pasta water to a boil, add EVOO and cook linguine to 1 minute past box directions. I find that the whole wheat pastas tend to need to be cooked a bit more. At the same time put veggies in a steamer.

While pasta cooks, heat a tablespoon of the oil in a large wok over high heat. Cook the beaten egg and scramble till brown, remove and reserve.

Season chicken with S&P and coriander. Add the chicken and veggies from the steamer to the wok. Add the ginger, garlic and hoisin/soy sauce mixture. Cook for 1 minute and then drain the pasta and add. Mix to combine.

Stuffed Peppers

Ingredients

2 (15 oz) cans tomato sauce (no salt added)

2 small zucchini, grated

1/4 cup mint, finely chopped

1/2 cup asiago cheese, grated, plus more to top

2 cloves garlic, minced

S&P

1 tablespoon EVOO

3 oz pancetta, diced and browned

2 cups chicken stock

1 cup rice

6 bell peppers (red, orange, yellow)

Directions

Preheat oven to 400 degrees.

Bring the chicken stock to a boil. Add rice, turn heat down to medium low. Cook for 20 minutes (stir half way through).

At the same time, add the tomato sauce, zucchini, cheese, (use the grater attachment on a food processor) mint, garlic and S&P to a large bowl and stir to combine.

Cut the tops of the peppers and deseed and rib them. If the peppers do not stand upright on their own carefully slice some of the bottoms to make level. Then after the rice is done, add it to the zucchini mixture, Then spoon into the peppers.

Cover with aluminium foil and cook for 45 minutes. Then take out and grate more asiago onto the tops of the peppers and cook uncovered for 15 minutes.

Weird Dream

I died in a slaughter house. I can't come up with a meaning behind that, but that's what happened last night while dreaming. Once I died I went to what I was told (by whom I couldn't say) was hell. It was all very confusing and chaotic at first. I was in a rush to go lower and lower. Then I started to notice for every stairwell I descended the more unpleasant things became.

I landed outside in a huge jungle like courtyard in the dead of night. Well, for all I know, if this was hell, maybe it's the dead of night all the time? That's when I decided to start going back the way I came. When I got to the first stairwell there was someone blocking my way. I couldn't get a good look at him as he was wearing a black cloak. However, that said, he was giving off a powerful sexual energy.

He told me I could pass if I convinced someone else to come with me. Then I told him I couldn't see anyone else out in the dark courtyard. He said they are there....look carefully, but he thought I may have a hard time getting anyone to leave.

Well, as you know, dreams jump around. They aren't always perfectly linear. The next thing I remember is going up that stairwell and I felt a presence behind me. I was proud of myself as I got someone to follow. We entered a somewhat narrow circular room with a ceiling so high I wasn't sure I could see it. It was all grey stones...like that of a castle turret with no windows. Every few feet was an alcove. Some were empty, but more were occupied. These occupants had their eyes shut and held a look of rapture.

I noticed that I was alone. Whoever was with me from the jungle courtyard was gone. I assumed he stepped into one of the alcoves. So, I did as well. Upon stepping into it I got the sensation of a carnival spinning ride. The ride that you stick to the wall...it could be called the gravitron or something like that. Along with that sensation came a sense of euphoria. I stayed in that alcove until I woke up this morning.

Shrimp & Orzo Salad

Ingredients

3/4 lb shrimp, shelled and deviened

3 tablespoons EVOO, plus 1/3 cup more

1 garlic clove, minced, plus one more

S&P to taste

1 lb tri color orzo pasta

4 tablespoons red wine vinegar

1/2 red onion, finely diced

1 pint cherry tomatoes, sliced on a bias

1/4 cup fresh basil, chiffonade

3 oz crumbled feta cheese

S&P to taste

Directions

Preheat your oven to 400 degrees.

Season the shrimp with 3 tablespoons of EVOO, 1 garlic clove, minced and S&P. Place on a sheet in a single layer and cook for 7 minutes. Set aside to cool.

At the same time cook orzo to package directions.

Whisk together 1/3 cup EVOO, red wine vinegar, minced garlic and S&P to taste. Then add the red onion, tomatoes, feta cheese, cooled orzo and shrimp.