Dinner: Classical and Easy Dinner Recipes for Weeknights

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Dinner Classical and Easy Dinner Recipes for Weeknights

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

Table of Contents Dumplings from Hungary 7 Mediterranean Casserole 8 Cheddar and Mushrooms Casserole 9 Mexican Cream of Chicken Casserole 10 Eggplant and Beef Bake 11 Asian Style Broccoli with Beef I 12 Asian Style Broccoli and Beef II 13 Easy Irish Style Corned Beef 14 Easy Bangers and Mash 15 Finnish Puff Pastry Dinner 16 British Cottage Pie 17 Italian Cabbage I 18 Classical Enchiladas 19 Cantonese Ground Beef 20 Lemongrass Beef 21 Sweet and Sour Ground Beef 22 Ground Beef Macaroni 23

Mexican Mac and Cheese 24 Mexican Mac and Cheese II 25 Classical Creole Chicken 26 Louisiana Paella 27 Chicken Mascarpone Pesto 28 Rustic Chili Chicken 29 Chicken Adobo 30 Easiest Greek Chicken 31 Stuffed Chicken with Bacon 32 Tomatoes, &Eggplants over Pasta 33 Sweet and Spicy Stir Fry Eggplant 34 Chicken Breast and Eggplants 35 Stuffed Pasta 36 Chicken and Rice Done Right 37 Louisiana Bayou Fish Stew 38 Tomato, Pepper, Parsley Haddock 39 Easy Cod and Potatoes 40 Tilapia from Turkey 41

Cream of Hash Browns Casserole 42 Buttery Celery &Carrots Casserole 43 Paprika Mushroom and Parsley Stew 44 Bacon Potatoes and Chicken 45 Hungarian Chicken 46 Prawn Nasi Goreng 47 Chicken & Broccoli 48 Indo-Chinese Spiced Rice 49 Ramen Ground Beef 50 Cantonese Ground Beef 51 Stroganoff 52 Keema 53 Veggie Ground Beef 54 Hawaiian Casserole 55 Loco Moco 56 The Easiest Lasagna 57 Carrots, & Corn Lasagna 58 Healthier Turkey Lasagna 59

Zucchini Lasagna 60 Slow Cooker Mac and Cheese 61 Buffalo Chicken Mac and Cheese 62 Tuna Mac and Cheese 63 Vegetable Mac and Cheese 64 Henwood Mac and Cheese 65 Chicken & Sausage Mac and Cheese 66 Garbanzo Bow-Tie Pasta Salad 67 South American Pasta Salad 68 California Mexican Pasta Salad 69 Ravioli & Broccoli Pasta Salad 70 Italian Chicken Pasta Salad 71 Venetian Beef Ramen Stir-Fry 72 Chicken Ramen Stir-Fry 73 Spinach Ramen Pasta Salad 74 Mushroom Stir Fry I 75 Spicy Alfredo Pasta 76 A Quiche Of Mushrooms and Spinach 77

Zucchini and Mushroom Stir Fry 78 Shiitake and Potatoes 79 Red Hot Chicken Meatballs 80 Very Easy Mac and Meatball Soup 81 Simple Red Pepper Meatball 82 Tangy and Sweet Meatballs 83 Mediterranean Meatballs I 84 Beef Dump Dinner 85 Curry and Coconut Stir Fry 86

Dumplings

from Hungary

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 263.2 Fat 2.9g Cholesterol 93.0mg Sodium 328.7mg Carbohydrates 47.8g Protein 9.6g

Ingredients 2 eggs 1/2 tsp salt 3/4 C. water 2 C. all-purpose flour

1 large pot filled with salted boiling water 1 C. melted butter

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Get a pot of water and salt boiling. Now get a bowl, combine: water, salt, eggs. Beat the mix until it is smooth then slowly add in your flour. Work the mix until it becomes a dough then leave it for 12 mins. Begin to knead the mix a bit for 2 more mins then drop tsp sized dollops in the boiling water. Submerge the spoon in the water to get the dough to fall off easier. Cook 4 dumplings at a time until they begin to float then place them in a bowl. Once everything has been cooked add the dumplings to a skillet and sear them in some melted butter. Enjoy.

Dumplings from Hungary

7

MEDITERRANEAN

Casserole

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 8 Calories 480 kcal Carbohydrates 29.6 g Cholesterol 48 mg Fat 31.6 g Protein 22.3 g Sodium 615 mg

Ingredients 1 lb ground beef (optional) 1 medium onion, chopped(optional) 1/4 tsp allspice (optional) salt and ground black pepper to taste 2 tsps olive oil 1/2 C. pine nuts

4 C. hummus spread 3 pita bread rounds paprika, for garnish 1/2 C. chopped fresh parsley, for garnish 2 tbsps fresh lemon juice

Directions 1. Cook onion and ground beef over medium heat for 10 minutes before stirring allspice, pepper and salt. 2. Fry pine nuts in hot oil for 2 minutes. 3. Spread half of your pita bread slices over half of your hummus in a baking dish before spreading the remaining hummus over the remaining bread and toping with pine nuts. 4. Spread some paprika, lemon juice and half of the parsley then top everything with the beef mixture and the remaining parsley. 5. Serve.

8

Mediterranean Casserole

Cheddar

and Mushrooms Casserole

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 10 Calories 293 kcal Carbohydrates 13 g Cholesterol 67 mg Fat 17.7 g Protein 20.3 g Sodium 701 mg

Ingredients 2 lbs ground beef 1 onion, chopped 1 (15 oz.) can black beans, drained and rinsed 2 tbsps chili powder 1 tbsp ground cumin 1/2 tsp salt 4 (7 inch) flour tortillas

1 (14.5 oz.) can diced tomatoes with green chili peppers 1 (10.5 oz.) can cream of mushroom soup 1 C. shredded Cheddar cheese

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Cook ground beef and onion over medium heat for 10 minutes and stir in black beans, salt, chili powder and cumin before cooking everything for 5 minutes. 3. Spread tortillas over this mixture in a baking dish and pour a mixture of tomatoes, cream of mushroom soup and green chili pepper over tortillas before topping everything with cheddar cheese. 4. Bake in the preheated oven for about 30 minutes. 5. Serve.

Cheddar and Mushrooms Casserole

9

MEXICAN

Cream of Chicken Casserole

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 8 Calories 494 kcal Carbohydrates 38.3 g Cholesterol 64 mg Fat 29 g Protein 20.7 g Sodium 1023 mg

Ingredients 1 lb ground beef 1 (10.75 oz.) can cream of chicken soup 1 (10 oz.) can enchilada sauce 10 fluid oz. milk 1 (13 oz.) package flavored tortilla snack chips (such as Doritos®), mashed

8 slices processed cheese food (such as Velveeta®)

Directions 1. Cook onion and ground beef over medium heat for 10 minutes before stirring allspice, pepper and salt. 2. Fry pine nuts in hot oil for 2 minutes. 3. Spread half of your pita bread slices over half of your hummus in a baking dish before spreading the remaining hummus over the remaining bread and toping with pine nuts. 4. Spread some paprika, lemon juice and half of the parsley then top everything with the beef mixture and the remaining parsley. 5. Serve.

10

Mexican Cream of Chicken Casserole

Eggplant

and Beef Bake

Prep Time: 20 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 495 kcal Fat 29.2 g Carbohydrates 26.5g Protein 31.4 g Cholesterol 100 mg Sodium 739 mg

Ingredients 1 1/2 lbs lean ground beef 2 onions, diced 2 cloves garlic, minced 1 (6 oz.) can tomato paste 2 1/4 C. water 1 (14.5 oz.) can peeled and diced tomatoes 1/3 C. dried parsley 1 tsp dried thyme

1 tsp dried oregano 1 tsp dried basil 1 eggplant, sliced into 1/4 inch circles 1 onion, sliced 1/2 C. dry bread crumbs 1 C. grated Parmesan cheese

Directions 1. Coat a casserole dish with nonstick spray and then set your oven to 350 degrees before doing anything else. 2. Stir fry your garlic, onions, and beef for 12 mins then remove any fats and add in: basil, tomato paste, oregano, water, thyme, parsley, and tomatoes. 3. Place a layer of eggplant slices into your casserole dish then place some of the beef and then the onions. 4. Add half of the cheese and breadcrumbs. 5. Continue layering in this manner until all the ingredients have been used up. 6. Place a covering of foil over the dish and cook everything in the oven for 65 mins. 7. Now remove the cover and cook the mix for 25 more mins. 8. Enjoy.

Eggplant and Beef Bake

11

ASIAN STYLE

Broccoli with Beef I

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 178 kcal Carbohydrates 19 g Cholesterol 39 mg Fat 3.2 g Protein 39 g Sodium 755 mg

Ingredients 1/4 C. all-purpose flour 1 (10.5 oz.) can beef broth 2 tbsps white sugar 2 tbsps soy sauce 1 lb boneless round steak, cut into bite size pieces

1/4 tsp chopped fresh ginger root 1 clove garlic, minced 4 C. chopped fresh broccoli

Directions 1. Get a bowl, combine until smooth: soy sauce, flour, sugar, and broth. 2. Now stir fry your beef for 5 mins and add the soy sauce mix, broccoli, garlic, and ginger. Get the contents simmering with a high heat and then lower it. 3. Let the soy sauce mix get thick while lightly boiling for about 7 to 12 mins. 4. Enjoy with jasmine rice.

12

Asian Style Broccoli with Beef I

Asian Style

Broccoli and Beef II

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 303 kcal Fat 7.1 g Carbohydrates 35.1g Protein 26.4 g Cholesterol 46 mg Sodium 1533 mg

Ingredients 2 tbsps low-sodium soy sauce 2 tbsps fat-free Italian dressing 1 tsp cornstarch 1 tbsp minced garlic 1 tsp ground ginger 3/4 lb round steak, cut into strips 6 C. water 5 cubes beef bouillon

4 oz. linguine pasta, uncooked 1/2 C. fat free beef broth 1 C. fresh mushrooms, sliced 1/2 C. sliced green onion 1 lb broccoli, separated into florets

Directions 1. Get a bowl, combine: ginger, soy sauce, garlic, steak, cornstarch, and dressing. 2. Cover the bowl with plastic wrap and place it in the fridge for 20 mins. 3. Simultaneously while the steak is soaking boil your pasta in water and bouillon for 9 mins. The remove the excess liquid. 4. Stir fry your beef for 3 mins until browned and cooked through and add in the broth, onions, and mushrooms. Get the broth boiling and then place a lid on the pan and let the contents lightly boil for 7 mins. 5. Take off the lid and input your broccoli and stir the mix until you find that the broccoli is a bit soft and bright in colour. 6. Finally combine the beef and sauce with the pasta and stir to evenly coat. 7. Enjoy.

Asian Style Broccoli and Beef II

13

EASY

Irish Style Corned Beef

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 434 kcal Fat 8.8 g Carbohydrates 66.2g Protein 23.3 g Cholesterol 48 mg Sodium 718 mg

Ingredients 6 large potatoes, peeled and diced 1 (12 oz.) can corned beef, cut into chunks

1 medium onion, diced 1 C. beef broth

Directions 1. Add the following to a frying pan with medium heat: broth, potatoes, onions, and corned beef. 2. Place a lid on the pan and let the contents lightly boil until the potatoes are soft and no liquid remains. 3. Combine all the ingredients with a wooden spoon and enjoy.

14

Easy Irish Style Corned Beef

Easy

Bangers and Mash

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 570 kcal Fat 24.9 g Carbohydrates 67.7g Protein 20.3 g Cholesterol 61 mg Sodium 1206 mg

Ingredients 8 large baking potatoes, peeled and quartered 2 tsps butter, divided 1/2 C. milk, or as needed salt and pepper to taste 1 1/2 lbs beef sausage

1/2 C. diced onion 1 (.75 oz.) packet dry brown gravy mix 1 C. water, or as needed

Directions 1. 2. 3. 4. 5. 6.

7. 8.

Set your oven to 350 degrees before doing anything else. For 20 mins boil your potatoes in water. Remove all the water and mash them. Then add in: salt, milk, pepper, and 1 tsp of butter. Mash again. Fry your sausage in a pan and then set them to the side and fry your onions in 1 tsp of butter. Combine water and gravy in the same pan and let the contents lightly boil. Continue boiling the gravy until thick. Now get a baking dish and line the bottom of it with some gravy and onions. Then cut your sausages in half and put them on top of the gravy. Add the potatoes over the sausages and then the remaining gravy. Cook in the oven for 23 mins. Enjoy.

Easy Bangers and Mash

15

FINNISH

Puff Pastry Dinner

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 882 kcal Fat 50.1 g Carbohydrates 75.9g Protein 29.8 g Cholesterol 84 mg Sodium 1459 mg

Ingredients 4 1/2 C. all-purpose flour 1 C. shortening 1 1/4 C. ice water 1 tsp salt 5 1/2 C. thinly sliced potatoes 2 carrots, shredded 1 onions 1/2 C. diced rutabaga 1 1/2 lbs lean ground beef

1/2 lb lean ground turkey 1 tbsp salt 1 tsp ground black pepper 1 1/2 tsps monosodium glutamate (MSG) 1 cube beef bouillon 1/2 C. hot water

Directions 1. Get bowl, combine: salt, shortening, and flour. Then add your cold water to the middle of the mix. To form dough. 2. In a 2nd bowl first combine your bouillon in the hot water. Then add: pepper, uncooked veggies, MSG, salt, and the uncooked meats. 3. Take your pastry dough and flatten it on a working surface. Then form as many 6 x 8 in. rectangles as possible. 4. Set your oven to 425 degrees before doing anything else. 5. In the middle of each piece of pasty add 1.5 C. of veggie mix. 6. Fold and seal each pastry. 7. Make an incision in each for ventilation. Then repeat for all ingredients. 8. Cook these pastries in the oven for 47 mins. 9. Enjoy warm.

16

Finnish Puff Pastry Dinner

British

Cottage Pie

Prep Time: 10 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 512 kcal Fat 30.9 g Carbohydrates 34.8g Protein 24.1 g Cholesterol 100 mg Sodium 491 mg

Ingredients 1 lb lean ground beef 1 onion, diced 3 carrots, diced 2 tbsps all-purpose flour 1/2 tsp ground cinnamon 1 tbsp Italian seasoning 2 tbsps diced fresh parsley 1 1/2 C. beef broth

1 tbsp tomato paste salt and pepper to taste 4 potatoes, peeled and diced 1/4 C. butter, softened 1 C. milk salt and pepper to taste 1/4 lb shredded Cheddar cheese

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Fry your beef, carrots, and onions for 7 mins until the beef is fully done. Add in the following to the beef: parsley, flour, herbs, and cinnamon. 3. Get a bowl, mix: tomato paste and broth, pepper, and salt. Combine this wet mix with the beef. 4. For 17 mins cook everything with a light simmer. Stir the contents every 3 mins. Enter the mix into a pie dish. 5. Cook your potatoes in boiling water for 17 mins. Then remove all the liquid and mash them. 6. Add in your butter, salt, milk, pepper, or margarine. Mash everything again. Top with cheddar. 7. Cover your beef with these potatoes in the pie dish. 8. Cook everything in the oven for 30 mins. 9. Enjoy after letting the dish sit for 5 mins.

British Cottage Pie

17

ITALIAN

Cabbage I

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 10 Calories 178 kcal Carbohydrates 8.7 g Cholesterol 43 mg Fat 9.7 g Protein 13.3 g Sodium 204 mg

Ingredients 1 tbsp olive oil 1 large onion, diced 1 1/2 lbs ground beef 1 tsp garlic powder 1/2 tsp red pepper flakes 1/2 tsp Italian seasoning salt and pepper to taste

1 small head cabbage, diced 2 (14.5 ounce) cans diced tomatoes 1 (14.5 ounce) can tomato sauce

Directions 1. Cook onion in hot oil for about 5 minutes before adding ground beef and cooking it for another seven minutes or until brown. 2. Simmer garlic powder, red pepper flakes, Italian seasoning, salt, cabbage, diced tomatoes, and tomato for a few mins in the pot. Before cooking it for another 25 minutes and adding salt and pepper. 3. Serve.

18

Italian Cabbage I

Classical

Enchiladas

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 6 Calories 556 kcal Carbohydrates 26.1 g Cholesterol 116 mg Fat 33.8 g Protein 34.8 g Sodium 1122 mg

Ingredients 1 1/2 lbs lean ground beef 1 bunch green onions, finely chopped 1 diced fresh jalapeno pepper, or to taste 1/4 cup water 1 package taco seasoning mix 1 cup plain yogurt

1 can condensed cream of chicken soup 2 cups shredded mozzarella 6 corn tortillas

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Cook ground beef, jalapeno and green onion over medium heat until you see that it is brown before adding taco seasoning and water, and continue cooking until the water evaporates. 3. Put this mixture along with two tbsps of a mixture of yoghurt, cheese and condensed soup over the meat very neatly between tortillas before placing it in the baking dish. 4. Do the same thing with all the other tortillas. 5. Bake this in the preheated oven for about 30 minutes. 6. Serve.

Classical Enchiladas

19

CANTONESE

Ground Beef

Prep Time: 10 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 488 kcal Carbohydrates 29 g Cholesterol 67 mg Fat 31.1 g Protein 23.7 g Sodium 1368 mg

Ingredients 1 lb ground beef 1 can condensed cream of mushroom soup 1 can condensed cream of celery soup 1 can sliced water chestnuts, drained 1 cup diced celery 3/4 cup water 2/3 cup shredded Colby-Monterey Jack cheese

1/2 cup sliced almonds 1/2 cup sliced mushrooms 2 tbsps soy sauce 1/2 tsp ground black pepper 1 can chow mein noodles

Directions 1. Set your oven at 350 degrees F and put some oil on the baking dish. 2. Cook beef over medium heat for about 7 minutes or until brown. 3. Combine beef, mushroom soup, mushrooms, celery soup, soy sauce, water chestnuts, celery, water, Monterey Jack cheese, almonds and black pepper together in the baking dish before covering it up with aluminum foil. 4. Bake this in the preheated oven for about 45 minutes before adding chow mein noodles on top of the casserole and baking it for 30 more minutes. 5. Serve.

20

Cantonese Ground Beef

Lemongrass Beef

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 392 kcal Carbohydrates 8.3 g Cholesterol 111 mg Fat 24.8 g Protein 32.1 g Sodium 709 mg

Ingredients 1/2 cup coarsely chopped lemon grass 1 onion, coarsely chopped 2 cloves garlic 1 1/2 lbs lean ground beef 1 tsp salt 1/2 tsp ground black pepper

1 tsp white sugar 1 tbsp cornstarch 1 tbsp oyster sauce 1 tsp sesame oil

Directions 1. At first you need to set a grill to medium heat and put some oil before starting anything else. 2. Blend a mixture of lemon grass, garlic and onion in a blender for about ten seconds before adding beef, salt, pepper, sugar, cornstarch, oyster sauce, and sesame oil into the bowl containing blended mixture. 3. Make approx. twelve meatballs out of it before threading them into skewers. 4. Cook this on the preheated grill for about seven minutes each side. 5. Serve.

Lemongrass Beef

21

SWEET

and Sour Ground Beef

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 6 Calories 233 kcal Carbohydrates 5.1 g Cholesterol 71 mg Fat 14.4 g Protein 20.2 g Sodium 356 mg

Ingredients 1 lb ground beef 1/4 cup yellow mustard 1 tbsp balsamic vinegar 1 tbsp minced garlic 1 1/2 tsps soy sauce

1 1/2 tsps honey 1 1/2 tsps paprika 1/8 tsp ground black pepper

Directions 1. Cook beef over medium heat in a skillet for about seven minutes or until brown before adding mustard, paprika, balsamic vinegar, garlic, soy sauce, honey, and black pepper, and cooking all this for another three minutes. 2. Serve.

22

Sweet and Sour Ground Beef

Ground Beef Macaroni

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 6 Calories 570 kcal Carbohydrates 72.9 g Cholesterol 74 mg Fat 15.5 g Protein 35.2 g Sodium 1492 mg

Ingredients 1 1/2 lbs lean ground beef 1 green bell pepper, diced 1 onion, diced

2 (29 ounce) cans tomato sauce 1 (16 ounce) package macaroni

Directions 1. Cook pasta according to the directions of package before draining it using a colander. 2. Cook ground beef over medium heat until brown before adding chopped onion and cooking it for another few minutes to get them soft. 3. Now add tomato sauce and green pepper before cooking it until pepper is soft. 4. Pour this sauce over pasta for serving.

Ground Beef Macaroni

23

MEXICAN

Mac and Cheese

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 604 kcal Carbohydrates 51.3 g Cholesterol 92 mg Fat 27.5 g Protein 38 g Sodium 1518 mg

Ingredients 1 pound ground round 1 tsp minced garlic 1 (16 ounce) jar chunky salsa 2 cups water

1 (7 ounce) package elbow macaroni 12 ounces processed cheese food (such as Velveeta®), cut into 1 1/2-inch chunks

Directions 1. Cook beef and garlic in a large skillet over high heat for about seven minutes or until brown. 2. Bring the mixture of salsa and water to boil before adding macaroni and cooking it for another 10 minutes or until tender. 3. Add cheese into the skillet before serving.

24

Mexican Mac and Cheese

Mexican

Mac and Cheese II

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 8 Calories 454 kcal Carbohydrates 44.4 g Cholesterol 71 mg Fat 18.2 g Protein 26.4 g Sodium 1398 mg

Ingredients 1 1/2 pounds lean ground beef 2 tbsps dried onion flakes 2 (7.25 ounce) packages dry macaroni and cheese

15 ounces nacho cheese dip 1 cup medium salsa 1 (7 ounce) can diced green chilis

Directions 1. Cook beef and onion over high heat until you see that beef is brown. 2. Now cook macaroni and cheese by following the directions of the package before adding meat and onion mixture, green chilis, nacho cheese dip and salsa, and cooking all this at low heat for about 15 minutes. 3. Serve.

Mexican Mac and Cheese II

25

CLASSICAL

Creole Chicken

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 10 Calories 536 kcal Fat 47.8 g Carbohydrates 1.8g Protein < 24.8 g Cholesterol 67 mg Sodium 620 mg

Ingredients 2 C. vegetable oil 2 tbsps Cajun seasoning 2 tbsps dried Italian-style seasoning garlic powder to taste 2 tbsps lemon pepper

10 skinless, boneless chicken breast halves, flattened

Directions 1. Get a bowl, combine: lemon pepper, oil, garlic powder, Cajun spice, and Italian seasoning. 2. Stir the mix until it is smooth then add in the chicken and evenly coat the pieces of meat with the mix. 3. Place a covering of plastic on the bowl and put everything in the fridge for 40 mins. 4. Now get an outdoor grill hot and coat the grate with oil. 5. Cook the chicken on the grill for 7 mins each side until the meat is fully done. 6. Enjoy.

26

Classical Creole Chicken

Louisiana Paella

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 757 kcal Fat 30.5 g Carbohydrates 62.8g Protein 54.6 g Cholesterol 1277 mg Sodium 1867 mg

Ingredients 2 tbsps olive oil 4 chicken leg quarters 2 (8 oz.) packages dirty rice mix 5 C. water 2 lbs whole cooked crawfish, peeled 3/4 medium shrimp, peeled and deveined 1/2 lb andouille sausage, sliced into rounds

2 C. sliced mushrooms 1 large green bell pepper, chopped 1 large sweet onion, chopped 3 cloves garlic, diced

Directions 1. Get your oil hot in a big pot then add in the chicken and brown the meat all over. 2. Now add the water and the rice. 3. Stir the mix then add in the garlic, crawfish, onion, shrimp, bell peppers, mushrooms, and sausage. 4. Get everything boiling while stirring. 5. Once the mix is boiling, place a lid on the pot, set the heat to low, and let the paella cook for 35 mins. 6. Enjoy.

Louisiana Paella

27

CHICKEN

Mascarpone Pesto

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 637 kcal Fat 28.2 g Carbohydrates 46.9g Protein 49.7 g Cholesterol 138 mg Sodium 448 mg

Ingredients 6 slices bacon 2 tbsps olive oil 1 C. minced onion 3 lbs skinless, boneless chicken breast halves, cubed 1/2 tsp garlic powder salt and ground black pepper to taste 3 tbsps drained and chopped sun-dried tomatoes packed in oil 2 tbsps prepared pesto sauce 1/2 lb fresh spinach

1 (8 oz.) container mascarpone cheese 2 cloves garlic, minced 1 tbsp Dijon mustard, or more to taste 1 lemon, juiced 1/2 C. milk 1/4 tsp white pepper 1/2 C. grated Parmesan cheese 1 (16 oz.) package farfalle (bow tie) pasta 1 tbsp grated Parmesan cheese, or to taste

Directions 1. 2. 3. 4. 5.

Boil your pasta in water and salt for 9 mins. Then remove all the liquids. Fry your bacon for 11 mins. Then place it on some paper towel and break it into pieces. Add some olive oil to a new pot and then add the onions and bacon. Cook for 7 mins before adding the chicken and the following: black pepper, garlic powder, and salt. 6. Now cook the chicken for 11 mins. 7. Add the pesto and tomatoes and cook for 3 mins before adding in the spinach. 8. Let the spinach wilt while stirring for 2 mins. 9. Add the following to the spinach mix and stir fry for 7 mins: white pepper, cheese, milk, garlic, lemon juice, and Dijon. 10. Now add the parmesan and cook for 3 mins. 11. Get a bowl and add in the pasta as well as the chicken mix and toss everything evenly. 12. Enjoy with a garnishing of more parmesan.

28

Chicken Mascarpone Pesto

Rustic

Chili Chicken

Prep Time: 15 mins Total Time: 12 hrs 15 mins Servings per Recipe: 6 Calories 188 kcal Fat 2.3 g Carbohydrates 22.6g Protein 20.4 g Cholesterol 41 mg Sodium 1012 mg

Ingredients 4 skinless, boneless chicken breast halves 1 (16 oz.) jar salsa 2 tsps garlic powder 1 tsp ground cumin 1 tsp chili powder salt to taste

ground black pepper to taste 1 (11 oz.) can Mexican-style corn 1 (15 oz.) can pinto beans

Directions 1. 2. 3. 4. 5.

Get a bowl, mix: chicken, pepper, garlic powder, salt, chili powder, and cumin. Now cook your salsa and chicken for 7 hours with a low heat in the slow cooker. After the meat has cooked for 4 hours take it out of the slow cooker and shred it. Place it back in the crock pot along with the beans and corn and continue cooking. Enjoy.

Rustic Chili Chicken

29

CHICKEN

Adobo

Prep Time: 1 hr Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 340 kcal Carbohydrates 2g Cholesterol 100 mg Fat 21.5 g Protein 32.5 g Sodium 3598 mg

Ingredients 1 1/2 cups water 1 cup distilled white vinegar 4 tbsps soy sauce 1 tsp whole peppercorns 4 cloves garlic, crushed

2 tbsps salt 1 (2 to 3 pound) whole chicken, cut into pieces 2 tbsps vegetable oil

Directions 1. Mix water, salt, vinegar, peppercorns, garlic and soy sauce before adding chicken and cooking it over low heat for about 30 minutes or until the chicken is tender. 2. Cook this chicken in hot oil until brown after removing it from the pot. 3. Now put this chicken back into the pot and cook over medium heat until you see that the liquid has become thick. 4. Serve.

30

Chicken Adobo

Easiest

Prep Time: 10 mins

Greek Chicken

Total Time: 8 hrs 30 mins Servings per Recipe: 4 Calories 644 kcal Fat 57.6 g Carbohydrates 4g Protein 27.8 g Cholesterol 68 mg Sodium 660 mg

Ingredients 4 skinless, boneless chicken breast halves 1 C. extra virgin olive oil 1 lemon, juiced 2 tsps crushed garlic 1 tsp salt 1 1/2 tsps black pepper

1/3 tsp paprika

Directions 1. 2. 3. 4.

Slice a few incisions into your pieces of chicken before doing anything else. Now get a bowl, combine: paprika, olive oil, pepper, lemon juice, salt, and garlic. Now add in the chicken and place the contents in the fridge for 8 hrs. Grill your chicken until fully done with indirect heat on the side of the grill with the grilling grates oiled. 5. Enjoy.

Easiest Greek Chicken

31

LEMONY

Stuffed Chicken with Bacon

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 483 kcal Fat 37.1 g Carbohydrates 3.2g Protein 33.8 g Cholesterol 100 mg Sodium 529 mg

Ingredients 8 tbsps olive oil 2 tsps lemon juice 4 cloves crushed garlic 1 tbsp dried oregano salt and pepper to taste

4 skinless, boneless chicken breasts 4 slices feta cheese 4 slices bacon, fried and drained

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, mix: pepper, oils, salt, lemon juice, and garlic. 3. Fill your chicken pieces with 1 piece of bacon and 1 piece of feta. Then stake a toothpick through each. 4. Layer your chicken in a casserole dish and coat them with the wet oil mix. Cook everything in the oven for 33 mins. 5. Enjoy.

32

Lemony Stuffed Chicken with Bacon

Olive,

Tomatoes, and Eggplants over Pasta

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 6 Calories 572 kcal Fat 22.9 g Carbohydrates 74.2g Protein 22.7 g Cholesterol 30 mg Sodium 1110 mg

Ingredients 1 (16 oz.) package rigatoni pasta 3 tbsps olive oil 1 large onion, chopped 2 cloves garlic, sliced 1 (8 oz.) package fresh mushrooms, coarsely chopped 1 eggplant, cut into 1/2 inch cubes 1 (28 oz.) can crushed tomatoes in puree

1/2 C. chicken broth 15 kalamata olives, pitted and chopped 1 tsp dried thyme 1 1/2 tsps salt 1/4 tsp crushed red pepper flakes 8 oz. goat cheese, cut into large chunks

Directions 1. Boil your pasta in water and salt for 7 mins. Then remove all the liquid. 2. Stir fry your garlic and onions in olive oil for 5 mins. Then turn up the heat and add in the mushrooms. 3. Keep stirring and cooking for 6 more mins. 4. Add the eggplants and continue for 4 more mins. 5. Finally add: red pepper flakes, broth, thyme, olives, and salt. 6. Heat the contents until boiling and then place a lid on the pan, set the heat to its lowest level, and let the sauce simmer for 35 mins. 7. Pour the pasta into the sauce and then the cheese. 8. Cook for 2 more mins. 9. Shut the heat and let everything cool down. 10. Enjoy.

Olive, Tomatoes, and Eggplants over Pasta

33

SWEET

and Spicy Stir Fry Eggplant

Prep Time: 30 mins Total Time: 35 mins Servings per Recipe: 4 Calories 153 kcal Fat 7.8 g Carbohydrates 21.1g Protein 3.4 g Cholesterol 0 mg Sodium 1507 mg

Ingredients 2 long Chinese eggplants, cubed 1 1/2 tbsps soy sauce 1 tbsp balsamic vinegar 1 tbsp white sugar 1 green chili pepper, chopped 1 tsp cornstarch

1/2 tsp chili oil, or to taste 2 tsps salt 2 tbsps vegetable oil

Directions 1. 2. 3. 4.

Coat your eggplant pieces with salt and then submerge them in water for 40 mins. Remove all the liquid and drain the eggplants on paper towel. Get a bowl, mix: chili oil, soy sauce, cornstarch, vinegar, chili peppers, and sugar. Stir fry your eggplants for 12 mins then top with the sweet sauce and cook for 3 more mins. 5. Enjoy with rice.

34

Sweet and Spicy Stir Fry Eggplant

Chicken Breast

and Eggplants with Tomatoes

Prep Time: 50 mins Total Time: 1 hr 20 mins Servings per Recipe: 5 Calories 336 kcal Fat 10.6 g Carbohydrates 26.6g Protein 35.5 g Cholesterol 82 mg Sodium 147 mg

Ingredients 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices 3 tbsps olive oil 6 skinless, boneless chicken breast halves - diced 1 onion, diced

2 tbsps tomato paste 1/2 C. water 2 tsps dried oregano salt and pepper to taste

Directions 1. Boil your eggplants in water and salt for 35 mins. Now take out the eggplant and coat it with olive oil. 2. Now stir fry these eggplants until browned all over and put them in a casserole dish. 3. Set your oven to 400 degrees before doing anything else. 4. Now stir fry your onions and chicken until fully done then add in water and tomato paste. 5. Place a lid on the pan and let the contents lightly boil for 12 mins. 6. Add some pepper, salt, and oregano to your eggplants and then add in the chicken and tomato mix to the casserole dish. 7. Place a covering of foil over the dish and cook everything in the oven for 20 to 25 mins. 8. Enjoy with cooked basmati rice.

Chicken Breast and Eggplants with Tomatoes

35

STUFFED

Pasta

Prep Time: 45 mins Total Time: 1 hr 50 mins Servings per Recipe: 8 Calories 455 kcal Fat 30.8 g Carbohydrates 30g Protein 12.7 g Cholesterol 97 mg Sodium 319 mg

Ingredients 8 cannelloni noodles 5 cloves garlic, minced 5 shallots, diced 2 tbsps olive oil 1 C. chicken broth 2 C. heavy whipping cream salt and pepper to taste 1 onion, diced 1 C. fresh sliced mushrooms 1 zucchini, diced 1 small eggplant, diced

2 roasted red bell peppers, diced 1 tsp dried basil 1 tsp dried oregano 3/4 C. ricotta cheese 1 C. grated Parmesan cheese

Directions 1. Boil your cannelloni for 5 mins. 2. At the same time stir fry two shallots and two garlic cloves for 1 min in olive oil then add in the broth and turn up the heat. 3. Cook the mix until 1/2 of the liquid has evaporated then add the cream and cook the mix until you have 1.5 C. of liquid. 4. Add in some pepper and salt and shut the heat. 5. Now begin to stir fry the eggplants, onions, zucchini, 3 shallots, mushrooms, and 3 cloves of garlic until everything is soft. 6. Place the mix in a bowl with parmesan, red peppers, ricotta, basil, and oregano. 7. Add some pepper and salt. Then set your oven to 350 degrees before doing anything else. 8. Coat a casserole dish with nonstick spray. 9. Fill your cannelloni with the veggie mix then layer everything into the casserole dish. 10. Top the pasta with the cream mix and cook everything for 30 mins in the oven. 11. Enjoy. 36

Stuffed Pasta

Chicken

and Rice Done Right

Prep Time: 35 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 552 kcal Fat 22.9 g Carbohydrates 53g Protein 33.9 g Cholesterol 73 mg Sodium 226 mg

Ingredients 1 C. uncooked jasmine rice 1/4 tsp ground turmeric 3 tbsps canola oil, divided 1 1/4 lbs skinless, boneless chicken breast halves, cut into thin strips 1 small eggplant, cut lengthwise in quarters, then crosswise into 1/2-inchthick slices 1 large red bell pepper, cut into 2-inchlong strips 2 cloves garlic, diced

1 large onion, cut in half and into 1/2-inch-thick slices 3/4 C. Swanson Thai Ginger Flavor Infused Broth 3/4 C. unsweetened coconut milk 2 jalapeno peppers, seeded and diced 1 C. fresh cilantro leaves

Directions 1. Cook the rice according to its box. Then combine some turmeric with the water. 2. Fry your chicken in 1 tbsp of oil until fully done then place the chicken to the side. 3. Add the rest of the oil and then fry your eggplants, onions, and red peppers. Cook for 6 mins. 4. Add in your garlic and cook for 2 more mins. Finally add in your broth. Set the heat to low and let everything simmer for 9 more mins. 5. Blend your cilantro, jalapeno, and coconut milk until smooth. Then add the milk to the eggplants and then combine in your chicken. 6. Make sure the chicken is warm and fully done and then enjoy with rice.

Chicken and Rice Done Right

37

LOUISIANA

Bayou Fish Stew

Prep Time: 30 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 622 kcal Carbohydrates 66.8 g Cholesterol 157 mg Fat 23 g Protein 34.5 g Sodium 1880 mg

Ingredients 1/4 C. butter 10 oz. beef sausage, halved lengthwise and cut into 1/4-inch half-moons 1 C. diced onion 1 C. diced celery 1 C. diced green bell pepper 1 1/2 tsps minced garlic 1 (6 oz.) can tomato paste 1 (14.5 oz.) can diced tomatoes 2 tsps Worcestershire sauce 1 1/2 tsps Cajun seasoning

1/2 tsp ground black pepper 4 C. low-sodium chicken broth 2 C. medium-grain rice 3/4 lb shrimp, peeled and deveined 3/4 lb cod fillets, cut into 1 1/2-inch chunks (optional) salt to taste 1/3 C. chopped fresh parsley

Directions 1. Cook sausage in melted butter for about 5 minutes and set it aside before cooking green bell pepper, onion and celery in the same pan for 10 minutes. 2. Stir in garlic and cook for another 1 minute before adding tomato paste and cooking for 5 more minutes. 3. Add diced tomatoes, sausage, Worcestershire sauce, chicken broth, Cajun seasoning and black pepper, and bring all this to boil before adding rice and cooking over medium heat for 25 minutes or until you see that the rice is tender. 4. Put shrimp and cod into the mixture and bring this to boil before cooking over medium heat for 10 minutes. 5. Stir in some salt and parsley before serving.

38

Louisiana Bayou Fish Stew

Tomato,

Pepper, Parsley Haddock

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 226 kcal Carbohydrates 7.1 g Cholesterol 48 mg Fat 14.4 g Protein 17.3 g Sodium 277 mg

Ingredients 6 (3 oz.) fillets haddock salt and pepper to taste 4 roma (plum) tomatoes, thinly sliced 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 small onion, thinly sliced 5 tbsps capers

8 tbsps chopped fresh parsley 6 tbsps fresh lemon juice 6 tbsps extra virgin olive oil

Directions 1. Set your oven at 400 degrees F before doing anything else. 2. Put sliced tomatoes, salt, pepper, yellow pepper, red pepper, onion, caper, lemon juice, olive oil and parsley over fish wrapped in aluminum foil. 3. Place these wrapped fish on a baking sheet with some distance between them. 4. Bake in the preheated oven for about 20 minutes.

Tomato, Pepper, Parsley Haddock

39

EASY

Cod and Potatoes

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 2 Calories 410 kcal Carbohydrates 62.4 g Cholesterol 61 mg Fat 1.5 g Protein 37.4 g Sodium 766 mg

Ingredients 2 (6 oz.) fillets cod salt and pepper to taste 1 C. tomato sauce

3 potatoes, peeled and sliced paper -thin

Directions 1. Set your oven at 375 degrees F before doing anything else. 2. Put tomato sauce, sliced potatoes, salt and pepper over fish in a baking dish before covering it loosely with foil 3. Bake this in the preheated oven for about 20 minutes. 4. Serve.

40

Easy Cod and Potatoes

Tilapia

from Turkey

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 456 kcal Carbohydrates 53.4 g Cholesterol 42 mg Fat 12.4 g Protein 32.7 g Sodium 755 mg

Ingredients 3 C. water 1 1/2 C. dry couscous 2 tbsps olive oil 1 small white onion, chopped 1 green bell pepper, chopped 2 cloves garlic, minced 1 C. marinated artichoke hearts, liquid reserved 2 tsps capers, liquid reserved 12 small green olives 1 (14.5 oz.) can chopped stewed tomatoes, drained

1 tbsp lemon juice 1 C. water 2 tsps sumac powder 1 1/2 tsps mashed red pepper flakes 1 tsp dried basil 1 tsp cumin 1 tsp minced fresh ginger root ground black pepper to taste 1 lb tilapia fillets, cut into chunks

Directions 1. Add couscous to 3 C. of boiling water before turning off the heat and covering up the pan. 2. Cook onion and green pepper in hot oil for five minutes before adding garlic and cooking for another two minutes. 3. Now stir in sumac powder, artichoke hearts with liquid, capers with liquid, olives, red pepper, basil, cumin, tomatoes, lemon juice, 1 C. water, ginger, and pepper before bringing all this to boil and adding fish chunks. 4. Turn down the heat to low and cook for 10 minutes. 5. Serve this over couscous.

Tilapia from Turkey

41

CREAM

of Hash Browns Casserole

Prep Time: 15 mins Total Time: 60 mins Servings per Recipe: 10 Calories 272 kcal Carbohydrates 24 g Cholesterol 38 mg Fat 22.2 g Protein 7.3 g Sodium 544 mg

Ingredients 2 (10.75 oz.) can condensed cream of chicken soup 1 1/2 C. sour cream 2 tbsps butter, softened 2 tbsps dried minced onion flakes ground black pepper to taste 1 (2 lb) package frozen shredded hash brown potatoes, thawed

4 oz. extra sharp Cheddar cheese, shredded 1/2 C. mashed cornflakes cereal

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Combine soup, sour cream, half of your cheese, butter, hash browns, dried onion flakes, and pepper in a bowl very thoroughly before pouring it into a baking dish. 3. Bake in the preheated oven for about 45 minutes. 4. Serve.

42

Cream of Hash Browns Casserole

Buttery

Celery and Carrots Casserole

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 331 kcal Carbohydrates 23.1 g Cholesterol 61 mg Fat 24.6 g Protein 6g Sodium 909 mg

Ingredients 5 C. sliced carrots 3 tbsps butter 1 onion, chopped 1 (10.75 oz.) can condensed cream of celery soup salt and pepper to taste

1/2 C. cubed processed cheese 2 C. seasoned croutons 1/3 C. melted butter

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Cook carrots in boiling water for 8 minutes before draining. 3. Now cook onions in hot butter for a few minutes and then add soup, cheese, pepper, salt and cooked carrots before transferring all this to the baking dish. 4. Spread croutons coated with melted butter over the mixture. 5. Bake in the preheated oven for about 30 minutes. 6. Serve.

Buttery Celery and Carrots Casserole

43

PAPRIKA

Mushroom and Parsley Stew

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 201 kcal Fat 13.5 g Carbohydrates 14.8g Protein 7.5 g Cholesterol 32 mg Sodium 829 mg

Ingredients 4 tbsps unsalted butter 2 C. diced onions 1 lb fresh mushrooms, sliced 2 tsps dried dill weed 1 tbsp paprika 1 tbsp soy sauce 2 C. chicken broth 1 C. milk

3 tbsps all-purpose flour 1 tsp salt ground black pepper to taste 2 tsps lemon juice 1/4 C. diced fresh parsley 1/2 C. sour cream

Directions 1. Fry your onions in butter for 7 mins then combine in the mushrooms and continue frying them for 7 more mins. 2. Now add the broth, dill, soy sauce, and paprika. 3. Stir the mix and set the heat to low. 4. Place a lid on the pot and let the contents gently boil for 17 mins. 5. Get a bowl, combine the flour and milk until everything is smooth then add this mix to the simmering mix. 6. Stir the flour mix then place the lid back on the pot and continue cooking everything for 17 more mins. 7. Stir the mix a few more times as it simmers. 8. Now stir in the sour cream, salt, parsley, black pepper, and lemon juice. 9. Simmer the mix for 4 more mins. 10. Enjoy.

44

Paprika Mushroom and Parsley Stew

Bacon

Potatoes and Chicken

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 23.7 g Fat 52.4g Carbohydrates 65.2 g Protein 1190 mg Cholesterol 938 mg Sodium 23.7 g

Ingredients 3 slices bacon 1 (3 lb) whole chicken, cut into pieces 1 tsp salt 1 tsp ground black pepper 2 onions, diced 1 tbsp paprika 1 tsp caraway seeds

4 potatoes, cut into large chunks 1/2 C. sour cream 1/4 C. diced fresh parsley 1 tbsp garlic powder

Directions 1. Fry your bacon for 12 mins then place the bacon to the side and break everything into pieces. 2. Keep about 2 tbsp of drippings in the pan and throw away the rest. Coat your chicken with some pepper and salt and fry the chicken in the bacon drippings for 12 mins with high heat. 3. Now remove the chicken from the pan. 4. Begin to stir fry your onions for 7 mins in the same pan, set the heat to low, and add in the caraway seeds and paprika. 5. Stir the spices into the onions and add the chicken back in. 6. Place a lid on the pot and let the chicken cook for 30 mins with a low level of heat. 7. Now combine in the potatoes and place the lid back on the pot. 8. Continue cooking the mix for 30 more mins then place everything in a serving dish. 9. Add the garlic powder, parsley, and sour cream to the pan and stir the mix until it is smooth for 4 mins then top the chicken with it. 10. Garnish everything with the bacon. 11. Enjoy.

Bacon Potatoes and Chicken

45

HUNGARIAN

Chicken

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 961 kcal Fat 54 g Carbohydrates 69.2g Protein 47.4 g Cholesterol 323 mg Sodium 11745 mg

Ingredients 3 eggs, beaten 1/2 C. water 2 1/2 C. all-purpose flour 2 tsps salt 1/4 C. butter 1 1/2 lbs bone-in chicken pieces, with skin 1 medium onion, diced

1 1/2 C. water 1 tbsp paprika 1/2 tsp salt 1 tsp ground black pepper 2 tbsps all-purpose flour 1 C. sour cream

Directions 1. Get a saucepan of water boiling. 2. Get a bowl, combine: half C. water, eggs, and 2 tsp of salt. Then slowly add in 2.5 C. of flour. 3. Drop dollops of the mix into the boiling water and cook it for 12 mins until they begin to float then place the dumplings in a colander. 4. Cook 3 to 4 dumplings at a time. 5. Begin to brown your chicken, in butter, in a frying pan, on both sides then add in the onions and continue frying everything for 7 more mins. 6. Add in 1.5 C. of water: pepper, salt, and paprika. 7. Stir the mix then let everything continue to fry for 12 mins. 8. Once the chicken is fully done remove the chicken from the pan. 9. Add in the sour cream and 2 tbsps of flour to the onions. 10. Stir the heat the mix until it is simmering. 11. Continue simmering the mix until everything is thick then add your dumplings to the sour cream mix and serve it with the chicken. 12. Enjoy.

46

Hungarian Chicken

Prawn

Nasi Goreng (Fried Rice and Shrimp In Sauce)

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 2 Calories 664 kcal Carbohydrates 67.7 g Cholesterol 500 mg Fat 25.5 g Protein 41 g Sodium 1497 mg

Ingredients 2 tbsps vegetable oil, divided 3 eggs, beaten 2 tbsps dark soy sauce 2 tbsps ketchup 1 tbsp brown sugar 1 tsp toasted sesame oil 1 tsp sweet chili sauce 1 zucchini, chopped

1 carrot, chopped 8 green onions, sliced 1 clove garlic, crushed 2 cups cooked rice 1/2 pound cooked prawns 2 tbsps fresh chives, chopped

Directions 1. Cook egg in hot oil for about 30 seconds each side and cut it into smaller pieces after letting it cool down. 2. Mix soy sauce, brown sugar, sesame oil, ketchup and chili sauce in a bowl, and set it aside for later use. 3. Cook zucchini, green onions and carrot in hot oil for about three minutes before adding garlic, sauce mixture, rice and prawns. 4. Turn the heat off and serve it by topping with eggs and sliced chives.

Prawn Nasi Goreng

47

CHICKEN

& Broccoli

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 6 Calories 170 kcal Carbohydrates 9.8 g Cholesterol 33 mg Fat 7.9 g Protein 16.2 g Sodium 418 mg

Ingredients 12 ounces boneless, skinless chicken breast halves, cut into bite-sized pieces 1 tbsp oyster sauce 2 tbsps dark soy sauce 3 tbsps vegetable oil 2 cloves garlic, chopped 1 large onion, cut into rings 1/2 cup water

1 tsp ground black pepper 1 tsp white sugar 1/2 medium head bok choy, chopped 1 small head broccoli, chopped 1 tbsp cornstarch, mixed with equal parts water

Directions 1. Mix chicken, soy sauce and oyster sauce in large bowl and set it aside for later use. 2. Cook garlic and onion in hot oil for about three minutes before adding chicken mixture and cooking it for another ten minutes. 3. Now add water, sugar, broccoli, pepper and bok choy, and cook it for another ten minutes. 4. In the end, add cornstarch mixture and cook it for another 5 minutes to get the sauce thick. 5. Enjoy.

48

Chicken & Broccoli

Indo-Chinese

Spiced Rice

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 8 Calories 226 kcal Carbohydrates 39.8 g Cholesterol 0 mg Fat 5.5 g Protein 3.7 g Sodium 4 mg

Ingredients 3 tbsps vegetable oil 1 large onion, chopped 2 jalapeno peppers, seeded and minced 2 cloves garlic, crushed 1 tsp ground turmeric 1/2 tsp ground cinnamon 2 cups uncooked long-grain white rice 2 (14.5 ounce) cans chicken broth

1 cup water 1 bay leaf 2 green onions, chopped

Directions 1. Cook onion, garlic and jalapeno peppers for about eight minutes before adding turmeric and cooking for two more minutes. 2. Now add chicken broth, bay leaf and water, and cook all this for about 20 minutes after bringing this mixture to boil. 3. Turn the heat off and let it stand as it is for about five minutes. 4. Sprinkle some green onion over it before serving.

Indo-Chinese Spiced Rice

49

RAMEN

Ground Beef

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 368 kcal Carbohydrates 30.2 g Cholesterol 69 mg Fat 17.1 g Protein 23.3 g Sodium 843 mg

Ingredients 1 lb ground beef 1 (3 ounce) package Oriental flavored ramen noodles

1 (14.5 ounce) can diced tomatoes 1 (10 ounce) can whole kernel corn

Directions 1. Cook beef over medium heat until you see that it is no longer pink before adding the flavor packet of the noodles, corn, noodles broken into pieces and tomatoes, and bring all this to boil. 2. Now turn down the heat to low and cook for 10 minutes or until the noodles are tender. 3. Serve.

50

Ramen Ground Beef

Cantonese

Ground Beef

Prep Time: 10 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 488 kcal Carbohydrates 29 g Cholesterol 67 mg Fat 31.1 g Protein 23.7 g Sodium 1368 mg

Ingredients 1 lb ground beef 1 can condensed cream of mushroom soup 1 can condensed cream of celery soup 1 can sliced water chestnuts, drained 1 cup diced celery 3/4 cup water 2/3 cup shredded Colby-Monterey Jack cheese

1/2 cup sliced almonds 1/2 cup sliced mushrooms 2 tbsps soy sauce 1/2 tsp ground black pepper 1 can chow mein noodles

Directions 1. Set your oven at 350 degrees F and put some oil on the baking dish. 2. Cook beef over medium heat for about 7 minutes or until brown. 3. Combine beef, mushroom soup, mushrooms, celery soup, soy sauce, water chestnuts, celery, water, Monterey Jack cheese, almonds and black pepper together in the baking dish before covering it up with aluminum foil. 4. Bake this in the preheated oven for about 45 minutes before adding chow mein noodles on top of the casserole and baking it for 30 more minutes. 5. Serve.

Cantonese Ground Beef

51

STROGANOFF

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 524 kcal Carbohydrates 11.3 g Cholesterol 129 mg Fat 40.5 g Protein 27.6 g Sodium 1923 mg

Ingredients 2 lbs ground beef 2 onions, diced 1 clove garlic, minced 1 (4.5 ounce) can mushrooms, drained 2 tsps salt 1/4 tsp ground black pepper 2 cups hot water 6 cubes beef bouillon

4 tbsps tomato paste 1 1/2 cups water 4 tbsps all-purpose flour

Directions 1. Cook ground beef, mushrooms, garlic and onions over medium heat until you see that onion is golden brown before adding salt and pepper. 2. Now add tomato paste, a mixture of flour and water, 2 cups of hot water and bouillon cubes before turning down the heat to low and cooking all this for one full hour. 3. Serve.

52

Stroganoff

Keema

(Asian Inspired Ground Beef)

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 280 kcal Carbohydrates 19.2 g Cholesterol 57 mg Fat 16.1 g Protein 15 g Sodium 1049 mg

Ingredients 2 tbsps butter, or more to taste 2 onions, diced 1 clove garlic, minced 1 1/2 tbsps curry powder 2 1/2 tsps salt 1 tsp ground turmeric 1 tsp cayenne pepper 1/2 tsp ground black pepper 1/4 tsp ground ginger

1/2 cinnamon stick 1 lb ground beef 2 potatoes, diced 2 tomatoes, diced

Directions 1. Cook onions and garlic in hot butter for about 5 minutes or until tender. 2. Add ground beef into the pan and cook this until you see that it is brown before adding a mixture of curry powder, black pepper, salt, turmeric, cayenne pepper, ginger, and cinnamon into the pan. 3. Now stir in some potatoes and tomatoes, and cook this after turning the heat down to medium for about 20 minutes to get the potatoes tender. 4. Serve.

Keema

53

VEGGIE

Ground Beef

Prep Time: 15 mins Total Time: 8 hrs 15 mins Servings per Recipe: 6 Calories 354 kcal Carbohydrates 45.9 g Cholesterol 46 mg Fat 10.4 g Protein 22.4 g Sodium 1465 mg

Ingredients 1 (32 fluid ounce) container beef broth, or more if needed 1 lb ground sirloin beef 1 (15.25 ounce) can whole kernel corn, drained 1 (15 ounce) can green beans, drained 1 (15 ounce) can peas, drained 1 (14 ounce) can tomato sauce 3 carrots, cut into bite-size pieces 2 potatoes, peeled and cut into bite-size pieces

1 onion, diced 1 large stalk celery, cut into bite-size pieces 1 clove garlic, minced 1 1/2 tbsps chopped fresh parsley 1/2 tsp celery seed 2 bay leaves salt and ground black pepper to taste

Directions 1. In a slow cooker combine beef broth, garlic, ground sirloin, tomato sauce, corn, celery, celery seed, green beans, peas, carrots, potatoes, onion, parsley and bay leaves very thoroughly before cooking it for four full hours. 2. Now add broth and cook for another four hours before adding salt and pepper according to your taste. 3. Serve.

54

Veggie Ground Beef

Hawaiian

Casserole

Prep Time: 10 mins Total Time: 1 hr 5 mins Servings per Recipe: 5 Calories 467 kcal Fat 17.4 g Carbohydrates 56.9g Protein 22.8 g Cholesterol 57 mg Sodium 1289 mg

Ingredients 2 tbsps cooking oil 1 onion, diced 1 lb ground beef 1 (19 oz.) can kidney beans with liquid 1 (19 oz.) can pineapple chunks with juice 1 C. ketchup 1/2 C. brown sugar 1 tbsp cornstarch

2 tsps ground mustard 1 tsp salt

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Stir fry your onions for 7 mins in oil then begin to stir your beef as well. Cook the beef for about 9 more mins until fully done. 3. Now remove all the excess oils and add: the salt, kidney beans with juice, mustard, pineapple and liquid, cornstarch, brown sugar, and ketchup. 4. Stir the mix and get everything hot for 3 mins. 5. Enter everything into a baking dish and cook it all in the oven for 50 mins. 6. Enjoy.

Hawaiian Casserole

55

LOCO MOCO

(Rice and Beef)

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 451 kcal Fat 22.8 g Carbohydrates 29.6g Protein 28.8 g Cholesterol 252 mg Sodium 341 mg

Ingredients 1 (8.8 oz.) pouch instant Jasmine rice 1 (.87 oz.) package less sodium brown gravy mix 1 lb extra lean ground beef 1 tbsp olive oil

1 large onion, sliced 4 eggs

Directions 1. Cook your rice in line with the directions on its box. Usually this will require boiling some water and letting the sit in it. 2. Once the rice is done prepare your gravy in the same manner, following the directions. 3. Now being to stir fry your onions for 9 mins in oil. 4. Remove the onions from the pan and begin to fry your patties for 5 mins each side. 5. Remove the burgers then crack your egg in the pan. 6. Fry each egg for 2 mins then flip it and fry the opposite side for 1 mins. 7. Try to avoid breaking the yolk. 8. Cook all your eggs in this manner. 9. Once the eggs are cooked layer an equal amount the following ingredients between your serving plates: cooked jasmine rice, fried onions, 1 burger, a liberal amount of gravy, and 1 fried egg. 10. Enjoy.

56

Loco Moco

The Easiest Lasagna

Prep Time: 20 mins Total Time: 1 hr 35 mins Servings per Recipe: 12 Calories 293 kcal Carbohydrates 26.1 g Cholesterol 61 mg Fat 12.5 g Protein 17.8 g Sodium 514 mg

Ingredients 1 lb ground beef 2 1/2 C. Shredded Mozzarella Cheese 1 container Ricotta Cheese 1/2 C. Parmesan Cheese 1/4 C. chopped fresh parsley 1 egg, beaten

1 jar spaghetti sauce 1 C. water 12 lasagna noodles, uncooked

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, mix: beaten eggs, 1 1/4 C. mozzarella, parsley, 1 /4 C. parmesan, and ricotta. 3. Fry your beef until brown, remove excess oils. Combine in your tomato sauce, with 1 C. of water that has been shaken in the pasta sauce jar. Combine everything smoothly. 4. Get your baking dish and layer: 1 C. of meat mix, lasagna noodles, 1/3 ricotta, continue until all ingredients used. 5. Cook for 1 hr with a covering of foil. 20 mins without. 6. Enjoy.

The Easiest Lasagna

57

BROCCOLI,

Carrots, & Corn Lasagna

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 10 Calories 534 kcal Carbohydrates 48.8 g Cholesterol 103 mg Fat 27 g Protein 26.6 g Sodium 1091 mg

Ingredients 1 box lasagna noodles 2 eggs, beaten 1 box part-skim ricotta cheese 2 cans condensed cream of mushroom soup 2 C. shredded Cheddar cheese 1 C. grated Parmesan cheese 1 C. sour cream

1 package herb and garlic soup mix 1 bag chopped frozen broccoli, thawed 1 bag frozen sliced carrots 1 bag frozen corn kernels

Directions 1. Set your oven to 375 degrees before anything else. 2. Boil noodles in water with salt for 10 mins. Remove all water, set aside. 3. Get a bowl, mix: soup mix, beaten eggs, sour cream, ricotta, parmesan, cheddar, and mushroom soup. 4. In your baking layer everything in the following manner: lasagna, cheese mix, carrots, corn, broccoli. Continue until all ingredients used. Cheese should be upmost layer. 5. Cook for 30, with a cover of foil. 10 mins without. 6. Enjoy.

58

Broccoli, Carrots, & Corn Lasagna

Healthier

Turkey Lasagna

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 8 Calories 263 kcal Carbohydrates 24 g Cholesterol 74 mg Fat 9.2 g Protein 25.4 g Sodium 663 mg

Ingredients 1 (10 oz) package frozen chopped spinach, thawed and drained 1 C. low-fat cottage cheese 1 egg cooking spray 1 onion, chopped 2 large garlic cloves, minced 2 C. chopped mushrooms 1 C. shredded carrots 1 lb ground turkey breast 1 (26 oz) jar low-fat pasta sauce (such as Healthy Request®)

1 C. water 1 tsp dried rosemary, minced 1 tsp dried oregano 1 tsp dried basil 6 no-boil lasagna noodles 1 C. shredded low-fat mozzarella cheese 1 C. tomato-vegetable juice cocktail

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Coat a baking dish with nonstick spray. 3. With non-stick spray stir fry: carrots, onions, mushrooms, basil, rosemary, and oregano, and garlic for 5 mins. Combine in your turkey. Fry for another 5 mins. Finally add some water and tomato sauce. Lightly simmer for 10 mins. 4. Create the following layers: 1/3 of sauce, 1/2 lasagna noodles, 1/3 more of sauce, spinach, 1/2 mozzarella. Add rest of lasagna, veggie juice, and garnish with remaining mozzarella. 5. Cook for 45 mins, covered, with foil, then 10 mins without covering. 6. Enjoy.

Healthier Turkey Lasagna

59

ZUCCHINI

Lasagna

Prep Time: 15 mins Total Time: 1 hr 25 mins Servings per Recipe: 8 Calories 237 kcal Carbohydrates 10.3 g Cholesterol 71 mg Fat 13.5 g Protein 19.7 g Sodium 550 mg

Ingredients 1 lb ground beef 1/2 C. chopped onion 1/2 C. chopped green bell pepper 1/4 C. finely chopped carrots 2 cloves garlic, minced 1 can tomato sauce 1/2 tsp dried oregano 1/2 tsp dried basil

salt and pepper to taste 5 zucchini 1 C. cottage cheese 1 egg, beaten 3/4 C. shredded mozzarella cheese 1/4 C. grated Parmesan cheese

Directions 1. Set your oven to 350 degrees before doing anything else. Then slice your zucchini into strips. 2. Get a bowl, mix: cottage cheese, and beaten eggs. 3. Fry your beef until browned. Remove any excess oils and season it with: pepper, oregano, salt, and basil. Add tomato sauce, onions, carrots, garlic, bell peppers. Lightly simmer everything for 12 mins. 4. Layer the following in a baking dish: 1/2 zucchini pieces, cottage cheese mix, 1/2 of your beef, 1/2 mozzarella, remaining zucchini, beef, and mozzarella. Finally some parmesan. 5. Cook in the oven for 45 to 50 mins. 6. Enjoy.

60

Zucchini Lasagna

Slow Cooker

Mac and Cheese

Prep Time: 15 mins Total Time: 3 hrs 25 mins Servings per Recipe: 12 Calories 432 kcal Carbohydrates 33.9 g Cholesterol 99 mg Fat 24.7 g Protein 17.8 g Sodium 524 mg

Ingredients 1 (16 ounce) package elbow macaroni 1/2 cup butter salt and ground black pepper to taste 1 (16 ounce) package shredded Cheddar cheese, divided 1 (5 ounce) can evaporated milk 2 eggs, well beaten

2 cups whole milk 1 (10.75 ounce) can condensed Cheddar cheese soup (such as Campbell's®) 1 pinch paprika, or as desired(optional)

Directions 1. Cook macaroni in boiling salty water for about 8 minutes before draining it with the help of a colander. 2. Add butter, salt, pepper and half cheddar cheese into the pasta, while mixing it thoroughly. 3. Pour the mixture of evaporated milk and eggs into the pasta mixture before adding the mixture of milk and cheddar cheese soup. 4. Add the remaining cheese over this mixture and garnish with paprika. 5. Cook this on low heat for three hour before serving.

Slow Cooker Mac and Cheese

61

BUFFALO

Chicken Mac and Cheese

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 917 kcal Carbohydrates 67.1 g Cholesterol 180 mg Fat 53.3 g Protein 44.7 g Sodium 1730 mg

Ingredients cooking spray 1 (16 ounce) package elbow macaroni 1 (16 ounce) container sour cream 1 (8 ounce) package cream cheese, softened 1 (12 fluid ounce) can evaporated milk 1 (12 fluid ounce) bottle Buffalo wing sauce (such as Frank's®)

1 (1 ounce) package ranch dressing mix 1 rotisserie chicken, meat removed and chopped 2 cups shredded Cheddar cheese, divided 1 cup panko bread crumbs 1/4 cup melted butter

Directions 1. Set your oven at 350 degrees F and also put some oil on the baking dish. 2. Cook elbow macaroni in boiling salty water for about 8 minutes before draining it with the help of a colander. 3. Add evaporated milk, buffalo wing sauce and ranch dressing into the mixture of sour cream and cream cheese before adding shredded chicken, cheddar cheese and macaroni. 4. Top macaroni mixture in the baking dish with bread crumbs and remaining cheddar cheese before adding some butter over all this. 5. Bake this in the preheated oven for about 30 minutes or until the top begins to turn brown.

62

Buffalo Chicken Mac and Cheese

Tuna

Mac and Cheese

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 5 Calories 535 kcal Carbohydrates 13.7 g Cholesterol 129 mg Fat 35.2 g Protein 40.3 g Sodium 648 mg

Ingredients 1 cup uncooked egg noodles 2 1/2 cups sharp Cheddar cheese, shredded 1/4 cup milk 1/4 cup butter 1/3 cup cottage cheese 2 tbsps sour cream

1 (12 ounce) can tuna, drained 1 1/2 cups green peas

Directions 1. Cook elbow macaroni in boiling salty water for about 8 minutes before draining it with the help of a colander. 2. Mix cheddar cheese, sour cream, milk, cottage cheese and butter over medium heat until melted. 3. Add cooked noodles into the cheese mixture before stirring in canned tuna and green peas. 4. Heat thoroughly before serving.

Tuna Mac and Cheese

63

VEGETABLE

Mac and Cheese

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 1151 kcal Carbohydrates 77.1 g Cholesterol 227 mg Fat 81.9 g Protein 33.9 g Sodium 863 mg

Ingredients 1 (12 ounce) box Barilla® Veggie Elbows 1/2 cup panko bread crumbs 5 tbsps extra-virgin olive oil, divided 1 clove garlic 5 okra, sliced 2 cups heavy cream 1 cup shredded fontina cheese

1 cup shredded Asiago cheese 1/2 cup grated Parmigiano cheese salt and white pepper to taste

Directions 1. Cook panko bread crumbs in hot olive oil for about three minutes or until brown and crispy. 2. Now cook garlic in hot olive oil for a few minutes before adding okra and cooking it for another one minute. 3. Pour heavy cream into it and cook it for a few more minutes. 4. Turn off the heat and stir in fontina and asiago cheese. 5. Cook paste by following the direction of the package and coat it with sauce and parmigiana cheese. 6. Sprinkle salt and pepper according to your taste, and top all this with bread crumbs. 7. Serve.

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Vegetable Mac and Cheese

Henwood

Mac and Cheese

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 10 Calories 375 kcal Carbohydrates 35.8 g Cholesterol 34 mg Fat 19.4 g Protein 15.1 g Sodium 905 mg

Ingredients 1/2 (16 ounce) package fusilli (spiral) pasta 1/4 cup margarine 1 tbsps minced onion 1/4 cup all-purpose flour 2 cups milk 4 ounces processed cheese food

1/4 cup blue cheese crumbles 1/4 cup cubed Cheddar cheese 1 tsp salt 1 pinch ground black pepper 1/4 tsp dry mustard

Directions 1. Set your oven at 400 degrees F and also put some oil on the baking dish. 2. Cook pasta in boiling salty water for about 12 minutes before draining it with the help of colander. 3. Cook onion in hot margarine for about 5 minutes before adding flour and cooking it for another one minute. 4. Pour milk into the mixture slowly, while stirring continuously until you see that it is thoroughly combined. 5. Now add cheese food, pepper, blue cheese, Cheddar cheese, salt and mustard into the mixture and cook this until you see that cheese has melted. 6. Stir in pasta. 7. Bake this in the preheated oven for about 20 minutes or until the top begins to turn brown.

Henwood Mac and Cheese

65

CHICKEN

and Sausage Mac and Cheese

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 354 kcal Carbohydrates 42.1 g Cholesterol 53 mg Fat 11 g Protein 19.6 g Sodium 651 mg

Ingredients 1 cup uncooked macaroni 1 link of precooked chicken and cheese sausage 1 tbsps milk

1 tsp butter 1/4 cup shredded mozzarella cheese

Directions 1. Cook pasta in boiling salty water for about 8 minutes before draining it with the help of a colander. 2. Heat up sliced sausage in microwave for about 30 seconds before mixing it thoroughly with macaroni, mozzarella cheese, milk, cheese and butter. 3. Serve.

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Chicken and Sausage Mac and Cheese

Garbanzo

Bow-Tie Pasta Salad

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 399 kcal Carbohydrates 52.9 g Cholesterol 12 mg Fat 15.3 g Protein 14.6 g Sodium 1042 mg

Ingredients 1 (15 ounce) can garbanzo beans, drained 1 (13.75 ounce) can artichoke hearts, drained and diced 1 1/2 cups frozen green peas 1/2 cup diced black olives 1/2 red onion, diced 1 (16 ounce) package farfalle (bow tie) pasta

1 1/2 cups diced queso blanco cheese 1 (12 ounce) bottle Italian-style salad dressing cracked black pepper to taste

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat a mixture of pasta, garbanzo beans, artichoke hearts, frozen peas, queso blanco cheese, black olives, and red onion with Italian salad dressing very thoroughly before adding cracked black pepper. 3. Set it aside for about 5 minutes before serving.

Garbanzo Bow-Tie Pasta Salad

67

SOUTH AMERICAN

Pasta Salad

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 618 kcal Carbohydrates 46.4 g Cholesterol 68 mg Fat 38.4 g Protein 22.8 g Sodium 980 mg

Ingredients 2 cups spiral pasta 1 pound ground beef 1 (1.25 ounce) package taco seasoning 3 cups shredded lettuce 2 cups halved cherry tomatoes 1 cup shredded Cheddar cheese 1/2 cup chopped onion 1/2 cup French salad dressing

1 (7 ounce) bag corn chips 2 tbsps sour cream

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Cook ground beef in a large skillet for about 10 minutes or until you see that it is no longer pink from the center before stirring in taco seasoning. 3. Coat mixture of pasta and beef with mixture lettuce, French dressing, tomatoes, Cheddar cheese, onion and corn chips very thoroughly before refrigerating for at least 2 hours. 4. Add some sour cream at the top before serving.

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South American Pasta Salad

California

Mexican Pasta Salad

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 12 Calories 653 kcal Carbohydrates 66.9 g Cholesterol 63 mg Fat 31.7 g Protein 28 g Sodium 902 mg

Ingredients 1 (16 ounce) package tri-color rotini pasta 1 (15 ounce) can black beans, drained and rinsed 1 (11 ounce) can Mexican-style corn, drained 1 (4 ounce) can chopped green chilies 1/2 cup chopped red bell pepper 1/2 cup Italian-style salad dressing, or more to taste

1/2 cup shredded Mexican cheese blend 3 green onions, thinly sliced 1/3 cup minced fresh cilantro 1 slice onion, minced 2 tbsps taco seasoning mix 1/2 lime, juiced

Directions 1. Cook rotini in salty boiling water for about 10 minutes until tender before draining it. 2. Coat rotini with a mixture of black beans, taco seasoning, corn, Mexican cheese, green chilies, green onions, red bell pepper, Italian dressing, cilantro, onion, and lime juice very thoroughly before refrigerating for at least two hours. 3. Serve.

California Mexican Pasta Salad

69

RAVIOLI

& Broccoli Pasta Salad

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 653 kcal Carbohydrates 66.9 g Cholesterol 63 mg Fat 31.7 g Protein 28 g Sodium 902 mg

Ingredients 2 (9 ounce) packages Refrigerated Cheese Ravioli, cooked, chilled 1/4 cup extra virgin olive oil 4 large cloves garlic, finely chopped 1/4 cup balsamic vinegar 2 medium tomatoes, chopped 2 cups broccoli florets 1 large green bell pepper, chopped

1/2 cup pitted and halved ripe olives 1/2 cup Refrigerated Parmesan 1/4 cup Refrigerated Romano Cheese

Directions 1. Cook garlic in hot oil for about one minute before mixing it with vinegar in a bowl. 2. Stir in tomatoes, Parmesan cheese, broccoli, bell pepper, olives, and Romano cheese before refrigerating it for at least an hour.

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Ravioli & Broccoli Pasta Salad

Italian

Chicken Pasta Salad

Prep Time: 10 mins Total Time: 2 hrs 25 mins Servings per Recipe: 6 Calories 218 kcal Carbohydrates 20.4 g Cholesterol 18 mg Fat 11.4 g Protein 9.6 g Sodium 654 mg

Ingredients 1 cup seashell pasta 1 cup chopped, cooked chicken meat 3 green onions, chopped into 1 inch pieces 1 red bell pepper, chopped 1 cup sliced black olives 1 cucumber, peeled and chopped

2/3 cup Italian-style salad dressing 1/4 cup sunflower seeds(optional)

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat mixture of pasta, bell pepper, chicken, green onions, olives and cucumber with dressing very thoroughly before refrigerating for at least 2 hours. 3. Serve.

Italian Chicken Pasta Salad

71

VENETIAN

Beef Ramen StirFry

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 6 Calories 297 kcal Carbohydrates 7.4 g Cholesterol 78 mg Fat 18.4 g Protein 23.6 g Sodium 546 mg

Ingredients 1 pound ground beef, or to taste 16 slices beef pepperoni, or to taste 1 (14.5 ounce) can diced tomatoes 1 cup water 2 (3 ounce) packages beef-flavored ramen noodles

1 green bell peppers, cut into strips 1 cup shredded mozzarella cheese

Directions 1. Cook beef and pepperoni slices over high heat in a large skillet for about 7 minutes before adding tomatoes, content of seasoning packet content from ramen noodles and water into skillet containing beef. 2. After breaking ramen noodles into half, add this to the beef mixture along with green bell pepper and cook all this for about five minutes or until you see that noodles are soft. 3. Turn the heat off before adding mozzarella cheese and letting it melt down before serving.

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Venetian Beef Ramen Stir-Fry

Chicken

Ramen Stir-Fry

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 2 Calories 438 kcal Carbohydrates 47.6 g Cholesterol 65 mg Fat 14.1 g Protein 31.9 g Sodium 1118 mg

Ingredients 1 1/2 cups hot water 1 (3 ounce) package Oriental-flavor ramen noodle soup mix 2 tsps vegetable oil, divided 8 ounces skinless, boneless chicken breast halves, cut into 2-inch strips 2 cups broccoli florets 1 cup sliced onion wedges 2 cloves garlic, minced 1 cup fresh bean sprouts

1/2 cup water 1/2 cup sliced water chestnuts 1 tsp soy sauce 1 tsp oyster sauce 1/4 tsp chili-garlic sauce (such as Sriracha®), or to taste 1 roma tomato, cut into wedges

Directions 1. Cook ramen noodles in boiling water for about 2 minutes and drain it with the help of colander. 2. Now cook chicken in hot oil for about 5 minutes and set it aside in a bowl. 3. In the same skillet; Cook broccoli, garlic and onion for about three minutes before adding noodles, water, oyster sauce, chili garlic sauce, water chestnuts, bean sprouts, soy sauce and seasoning from the ramen noodle package. 4. Cook all this for about 5 minutes before adding tomato wedges and cooking it for three more minutes.

Chicken Ramen Stir-Fry

73

SPINACH

Ramen Pasta Salad

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 2 Calories 147 kcal Carbohydrates 11 g Cholesterol 17 mg Fat 8.6 g Protein 7.2 g Sodium 177 mg

Ingredients 2 (3 ounce) packages chicken flavored ramen noodles 8 cups torn spinach leaves 2 cups cooked and cubed chicken 1 cup seedless red grapes, halved 1 cup sliced red bell peppers 1/2 cup chopped cashews 1/2 cup Gorgonzola cheese, crumbled

4 cloves garlic, minced 1 lemon, juiced 1/3 cup olive oil 1/4 cup light mayonnaise 1 red bell pepper, sliced 20 grape clusters, for garnish

Directions 1. Cook ramen noodles in boiling water for about 2 minutes and drain it with the help of colander. 2. Mix torn spinach leaves, halved grapes, blue cheese, cooked turkey or chicken, red pepper, cashews and ramen noodles very thorough in a large bowl. 3. In another bowl; whisk lemon juice, flavor packets, oil, garlic and mayonnaise very thoroughly. 4. Pour this dressing that you just prepared over the salad and garnish this salad with some red pepper rings and small grape clusters. 5. Serve.

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Spinach Ramen Pasta Salad

Mushroom

Stir Fry I (Portobello and Asiago)

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 2 Calories 349 kcal Fat 34 g Carbohydrates 7.2g Protein 6.6 g Cholesterol 10 mg Sodium 360 mg

Ingredients 3 tbsps olive oil, divided 1 1/2 tbsps garlic flavored olive oil 1/4 onion, cut into chunks 2 portobello mushroom caps, sliced salt and black pepper to taste

freshly grated Parmesan freshly grated Asiago cheese

Directions 1. Stir fry your mushrooms and onions in 1.5 tbsps of regular and garlic flavored olive oil until your find the onions tender and a bit dark around the edges. Shut the heat and top the mushrooms with the remaining oil, pepper and salt, and your cheeses. 2. Enjoy with rice.

Mushroom Stir Fry I

75

SPICY

Alfredo Pasta

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 6 Calories 707 kcal Fat 45 g Carbohydrates 50.6g Protein 28.4 g Cholesterol 201 mg Sodium 1009 mg

Ingredients 12 oz. penne pasta 1/4 C. butter 2 tbsps extra-virgin olive oil 1 onion, diced 2 cloves garlic, diced 1 red bell pepper, diced 1/2 lb portobello mushrooms, diced 1 lb medium shrimp, peeled and deveined

1 (15 oz.) jar Alfredo sauce 1/2 C. grated Romano cheese 1/2 C. cream 1 tsp cayenne pepper, or more to taste Salt and pepper to taste 1/4 C. diced parsley

Directions 1. Cook your pasta in boiling water and salt for 12 mins. Then remove all the liquid. 2. Stir fry your onions in olive oil and butter for 3 mins then add in mushrooms, garlic, and red pepper. 3. Stir fry for 3 more mins. 4. Now combine in your shrimp and cook them until pink then add: Alfredo sauce, cream, Romano, pepper, salt, and cayenne. Let the contents lightly boil for 7 mins. 5. Combine the sauce with the pasta and before you serve the pasta top it with some parsley. 6. Enjoy.

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Spicy Alfredo Pasta

A Quiche

Of Mushrooms and Spinach

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 9 Calories 325 kcal Carbohydrates 10.8 g Cholesterol 139 mg Fat 22.5 g Protein 20.9 g Sodium 806 mg

Ingredients 6 slices bacon 4 eggs, beaten 1 1/2 cups light cream 1/4 tsp ground allspice 1/2 tsp salt 1/2 tsp pepper 2 cups chopped fresh spinach 2 cups chopped fresh mushrooms

1/2 cup chopped onions 1 cup shredded Swiss cheese 1 cup shredded Cheddar cheese 1 (9 inch) deep dish pie crust

Directions 1. Preheat your oven at 400 degrees F and put some oil over the quiche dish. 2. Cook bacon over medium heat until brown and then crumble it after draining. 3. Mix eggs, pepper, cream, salt, allspice, bacon, spinach, mushrooms, 3/4 cup Swiss cheese, 3/4 cup Cheddar cheese and onions in a bowl very thoroughly. 4. Pour this mixture over the pie crust and add some cheese. 5. Bake in the preheated oven for about 35 minutes or until the top of the quiche is golden brown in color.

A Quiche Of Mushrooms and Spinach

77

ZUCCHINI

and Mushroom Stir Fry

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 167 kcal Fat 7.7 g Carbohydrates 21.2g Protein 4.6 g Cholesterol 0 mg Sodium 216 mg

Ingredients 2 tbsps olive oil 1 tbsp diced fresh oregano 1 tbsp diced fresh basil 1 clove garlic, crushed ground black pepper to taste 1 (15 oz.) can garbanzo beans, drained and rinsed

1 large zucchini, halved and sliced 1/2 C. sliced mushrooms 1 tbsp diced fresh cilantro 1 tomato, diced

Directions 1. 2. 3. 4. 5.

In a pan add some oil and the following: pepper, oregano, garlic, and basil. Get everything hot and then add zucchini and garbanzo beans. Place a lid on the pan and let the contents cook for 12 mins. Stir the mix every 4 mins. Now add the cilantro and mushrooms and let them cook down until they become soft. 6. Add in your tomatoes and place the lid back on the pot. 7. Cook everything for a few more mins (1-2). 8. Enjoy.

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Zucchini and Mushroom Stir Fry

Shiitake

and Potatoes

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 223 kcal Fat 10.9 g Carbohydrates 28.9g Protein 4.1 g Cholesterol 10 mg Sodium 50 mg

Ingredients 3 tbsps olive oil 2 tbsps butter 1 lb Yukon Gold potatoes, diced 1/2 lb fresh shiitake mushrooms, diced 1 red bell pepper, diced 1 small acorn squash, diced 1 shallot, finely diced 2 tsps garlic powder

1 pinch salt 1 pinch ground black pepper 1 C. diced kale 4 sprigs fresh sage

Directions 1. For 3 mins stir fry the following in butter and oil: shallots, mushrooms, red pepper, potatoes, and squash. Season with: black pepper, salt, and garlic powder. 2. Let the veggie mix cook for 27 mins. Stir the contents every 3 to 5 mins. Add your sage and kale and let the contents cook for 3 more mins. 3. Enjoy.

Shiitake and Potatoes

79

RED

Hot Chicken Meatballs

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 75 Calories 41 kcal Carbohydrates 1.9 g Cholesterol 16 mg Fat 2.2 g Protein 3.2 g Sodium 104 mg

Ingredients 2 tbsps olive oil 3/4 C. hot pepper sauce 1/2 C. butter 2 pounds ground chicken 1 2/3 C. dry bread crumbs 2 stalks celery, diced

2 large eggs 2 tbsps hot pepper sauce, your preferred amount

Directions 1. Set your oven to 450 degrees before doing anything else. 2. Get a saucepan and melt some butter and hot sauce together (3/4 C.). Stirring consistently during the melting process. Set aside. 3. Get a bowl, mix evenly: whisked eggs, chicken, melted butter hot sauce, crumbled bread, and celery. Shape everything into meatballs. Then put them in a dish. 4. Bake these meatballs for 20 mins in the oven. Then coat them with 2 tbsps of hot sauce. 5. Enjoy.

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Red Hot Chicken Meatballs

Very

Easy Mac and Meatball Soup

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 8 Calories 255 kcal Carbohydrates 22.5 g Cholesterol 66 mg Fat 10.7 g Protein 16.7 g Sodium 713 mg

Ingredients 2 quarts water 20 pre-packaged meatballs 2 (8 oz.) cans tomato sauce 2 cubes beef bouillon cube 1/2 tsp dried oregano 1/2 tsp dried basil 1/4 tsp dried thyme salt to taste

ground black pepper to taste 2 stalks celery, sliced 2 carrots, sliced 1 clove garlic, diced 1 C. elbow macaroni

Directions 1. Boil, then simmer the following for 35 mins: garlic, meatballs, pepper, tomato sauce, salt, bouillon, celery, oregano, carrots, thyme, and basil. 2. After simmering time has elapsed combine in your macaroni, and let it cook until al dente. 3. Garnish the soup with parmesan. 4. Enjoy after cooling a bit.

Very Easy Mac and Meatball Soup

81

SIMPLE

Red Pepper Meatball

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 3 Calories 343 kcal Carbohydrates 15.3 g Cholesterol 95 mg Fat 16.8 g Protein 31 g Sodium 940 mg

Ingredients 1 pound extra lean ground beef 1/2 tsp sea salt 1 small onion, diced 1/2 tsp garlic salt 1 1/2 tsps Italian seasoning 3/4 tsp dried oregano 3/4 tsp mashed red pepper flakes 1 dash hot sauce

1 1/2 tbsps Worcestershire sauce 1/3 C. skim milk 1/4 C. grated Parmesan cheese 1/2 C. seasoned bread crumbs

Directions 1. Get your oven hot to 400 degrees before doing anything else. 2. Get a bowl, evenly mix: Worcestershire, lean ground beef, hot sauce, salt, pepper flakes, onion, oregano, Italian seasoning, and garlic salt. Then combine in bread crumbs, milk, and parmesan. 3. Make your meat balls, and place them in a dish or on a sheet for baking. 4. Cook for 26 mins. 5. Enjoy.

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Simple Red Pepper Meatball

Tangy

and Sweet Meatballs

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 4 Calories 402 kcal Carbohydrates 28.3 g Cholesterol 83 mg Fat 21.5 g Protein 23.6 g Sodium 1237 mg

Ingredients 1 1/2 pounds ground beef 1/2 C. ketchup 1 tbsp cornstarch 3/4 C. water 1/2 C. white sugar 1 tsp vinegar

1 tsp dry mustard powder 3/4 tsp salt 3 tbsps soy sauce

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Take your beef place it in a bowl. Then shape out as many meatballs as possible. Then brown them in a frying pan (17 mins). 3. Get a 2nd bowl, combine: soy sauce, ketchup, salt, cornstarch, dry mustard, water, vinegar, and sugar. 4. Cover your meatballs with this sauce and set everything in a dish. Bake for 40 mins. 5. Enjoy.

Tangy and Sweet Meatballs

83

MEDITERRANEAN

Meatballs I

Prep Time: 25 mins Total Time: 1 hr 45 mins Servings per Recipe: 24 Calories 136 kcal Carbohydrates 3.1 g Cholesterol 45 mg Fat 10.3 g Protein 7.2 g Sodium 145 mg

Ingredients 1 tbsp unsalted butter 5 shallots, diced 2 pounds ground lamb 1 C. fresh bread crumbs 1/4 C. chopped fresh parsley 1 egg, lightly beaten 2 tbsps lemon zest 1/2 tsp dried marjoram salt and freshly ground black pepper to taste

1/2 C. unsalted butter 1 tbsp olive oil 2 1/2 tbsps tomato sauce 1/4 C. beef broth 1 small garlic clove, diced 1 dash ground cinnamon

Directions 1. Fry your shallots in 1 tbsp of butter. Set aside. 2. Get a bowl, mix: lemon zest, salt and pepper, lamb, whisked eggs, marjoram, crumbled bread, fried shallots, and parsley. Cover the bowl. Place it in the fridge for 1.5 hrs. 3. Now form the lamb into as many balls as possible. 4. Get a frying pan with olive oil and melt .5 C. of butter. Now fry your lamb until crispy on all sides and fully cooked through. Set them aside. 5. In the same pan you want to heat the following: cinnamon, tomato sauce, garlic, and broth for about 7 mins. 6. Then coat your meatballs with the sauce. 7. Enjoy.

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Mediterranean Meatballs I

Beef

Dump Dinner

Prep Time: 10 mins Total Time: 4 hrs 10 mins Servings per Recipe: 5 Calories 302 kcal Fat 9.3 g Carbohydrates 19.4g Protein 33.4 g Cholesterol 79 mg Sodium 1651 mg

Ingredients 5 (1-inch thick) beef chops 1/2 C. teriyaki sauce 1/4 C. ketchup 1/4 C. brown sugar 1 tbsp chili-garlic sauce 1 tsp ground ginger

1 tsp dried diced garlic 1 tsp dried diced shallots 1/2 tsp garlic-pepper seasoning 1/2 tsp kosher salt

Directions 1. Place your beef into the crock of a slow cooker. 2. Get a bowl, combine: kosher salt, teriyaki, garlic pepper, ketchup, shallots, brown sugar, garlic, sriracha, and ginger. 3. Top your beef with the mix then cook everything in the slow cooker for 60 mins with a high level of heat. 4. Now set the heat to low and continue cooking everything for 3 more hrs. 5. Enjoy.

Beef Dump Dinner

85

CURRY

and Coconut Stir Fry

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 372 kcal Fat 24.2 g Carbohydrates 16g Protein 25.8 g Cholesterol 59 mg Sodium 387 mg

Ingredients 1 1/2 C. coconut milk 1 tbsp diced ginger 1 tbsp lime juice 1 tbsp fish sauce 1 tsp oyster sauce 2 tsps diced garlic 1/2 tsp chili-garlic sauce 2 tbsps white sugar

1 tbsp avocado oil 1 lb chicken breast, cut into bite-sized pieces 1/2 onion, sliced 1 1/2 tsps curry powder 2 C. broccoli florets

Directions 1. Get a bowl, combine: sugar, coconut milk, sriracha, lime juice, garlic, fish sauce, and oyster sauce. 2. Now begin to stir fry your chicken in hot avocado oil for 9 mins until it is fully done then place the chicken to the side. 3. Stir the onions and curry powder in the pan for 3 mins then add in the broccoli and cook the veggies for 4 mins before pouring in the coconut milk mix and getting everything boiling. 4. Once the mix is boiling set the heat to low and let the mix simmer for 4 mins. 5. Place the chicken back in the pan and place a lid on it. Let the mix cook for 5 mins. 6. Enjoy.

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Curry and Coconut Stir Fry