The New 60 Minute Chef: Super Quick Delicious Recipes for Cooking in Under 60 Minutes [2 ed.] 9798387780035

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The New 60 Minute Chef Super Quick Delicious Recipes For Cooking in Under 60 Minutes

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Table of Contents Buffalo Chicken Sandwich 8 Buffalo Pizza 9 Buffalo Fries 12 Classical Mexican Wet Burritos 13 Breakfast Burritos from Mexico 15 Avocado Burritos 16 Coleslaw from Southeast Asia 17 Cabbage and Potato Mash 18 Classical Creole Chicken 19 Cajun Linguine 22 Cajun Bisque 23 Cajun Burger 24 California Swiss and Mushroom Melt 25 California Chowder 26 Dream Bars 27 Catalina's Mexican Rice 28 Mango Salsa Steak Fajitas 29 Yam and Walnut Casserole 32

Cream of Hash Browns Casserole 33 Lebanese Inspired Potato Casserole 34 Creamy Chipotle Chicken 35 Chipotle Hummus 36 Chipotle Mac and Cheese 37 Chicken in Chipotle Gravy 38 Chipotle Beef Burgers with Salsa 39 Chipotle Tilapia with Creamy Sauce 42 Classical Empanada I 43 Empanada of Beef and Black Beans 44 Mushroom Empanada 45 Lemon and Chives Fritters 46 Indian Fritters I 47 Chickpea Okra Fritters 48 Classical Enchiladas 49 Ramen Ground Beef 52 Keema 53 Ground Beef Festival 54 The Button Frittata 55 The Canadian Frittata 56

Parmigiano-Reggiano Frittata 57 The Golden State Frittata 58 Mac and Cheese Soup I 59 Vegetable Mac and Cheese 62 Mac and Cheese Classico 63 Classical Alfredo 64 Easy Bruschetta 65 Roman Fun Pasta 66 Tortellini 67 Venetian Beef Ramen Stir-Fry 68 Natural Ramen Noodles 69 Chicken Ramen Stir-Fry 72 Lentil Curry 73 American Pesto 74 Asian Peanut Pesto 75 Meatball Madness Sandwich 76 The Spring Time Sandwich 77 The Moscow Sandwich 78 Caribbean Rice 79 Maui Pineapple Stir Fry 82

Beef and Broccoli I 83 Beef and Broccoli II 84 Easy Bangers and Mash 85 Easy Parmesan Meat Loaf 86 Crispy Paprika Fried Chicken 87 Sweet Potato Casserole 90 Southern Style Potato Soup 91 Asopao de Pollo 92 Buffalo Chicken Bites 93

BUFFALO

Chicken Sandwich

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 588 kcal Fat 32.6 g Carbohydrates 39.8g Protein 30.4 g Cholesterol 83 mg Sodium 1208 mg

Ingredients 1 tbsp vegetable oil 1 tbsp butter 1 lb skinless, boneless chicken breasts, cut into bitesize pieces 1/4 C. hot sauce 4 (10 inch) flour tortillas

2 C. shredded lettuce 1 celery stalk, diced 1/2 C. blue cheese dressing

Directions 1. Fry your chicken in veggie oil for 12 mins until it is fully done then place the meat to the side in a bowl. 2. Add in the hot sauce to the bowl and stir everything to evenly coat the meat. 3. Now place your tortillas on a working surface and place your chicken on each equally. 4. Layer your dressing, celery, and lettuce over everything then form the contents into burritos. 5. Enjoy.

8

Buffalo Chicken Sandwich

Buffalo Pizza

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 6 Calories 785 kcal Fat 40.7 g Carbohydrates 66.6g Protein 37.1 g Cholesterol 83 mg Sodium 1840 mg

Ingredients 3 skinless, boneless chicken breast halves, cooked and cubed 2 tbsps butter, melted 1 (2 oz.) bottle hot sauce 1 (8 oz.) bottle blue cheese salad dressing

1 (16 inch) prepared pizza crust 1 (8 oz.) package shredded mozzarella cheese

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

Set your oven to 425 degrees before doing anything else. Get a bowl, combine: hot sauce, butter, and chicken. Stir the mix until the chicken is evenly coated. Now lay out your pizza crust on a cookie sheet and coat it evenly with the ranch dressing. Add the chicken over the dressing, then add the cheese. Cook everything into the oven for 12 mins. Enjoy.

Buffalo Pizza

9

BUFFALO

Fries

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 526 kcal Fat 26.6 g Carbohydrates 66.1g Protein 8.1 g Cholesterol 35 mg Sodium 1765 mg

Ingredients cooking spray 4 large potatoes, sliced into wedges 2 tbsps olive oil, or to taste salt and ground black pepper to taste

1 C. Buffalo-style hot pepper sauce 1/4 C. melted butter, or to taste 1/4 C. ranch salad dressing, or to taste

Directions 1. Coat a casserole dish with nonstick spray then set your oven to 400 degrees before doing anything else. 2. Layer your potatoes into the dish and top them with some pepper, salt, and the olive oil. 3. Cook the spuds in the oven for 35 mins then get a bowl and combine the melted butter and hot sauce. 4. Stir the mix until it is smooth then add your potatoes to the mix. 5. Stir everything to evenly coat the wedges then place the potatoes back into the dish. 6. Top the potatoes with the ranch dressing. 7. Enjoy.

12

Buffalo Fries

Classical

Mexican Wet Burritos

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 1191 kcal Fat 59.3 g Carbohydrates 103.9g Protein 59.1 g Cholesterol 179 mg Sodium 2551 mg

Ingredients 1 lb lean ground beef 1/2 C. chopped onion 2 cloves garlic, minced 1 (14.5 oz.) can diced tomatoes with juice, divided 1 tbsp Worcestershire sauce 1 1/2 tsps chili powder 1 tsp paprika 1 tsp dried oregano 3/4 tsp ground cumin 1/2 tsp ground black pepper 2 C. refried beans

1/4 tsp ground cumin 1 (18 oz.) jar beef gravy 1 (10 oz.) can enchilada sauce 4 large flour tortillas 2 C. shredded Cheddar cheese, divided 1 C. sour cream, divided 1/4 C. chopped onion, divided 1/4 C. chopped tomatoes, divided 1 C. chopped lettuce, divided

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Fry your garlic, half a C. of onions, and beef in hot oil, in a frying pan for 9 mins, until the beef is fully done then crumble it. Remove oil excesses from the meat. 3. Add the following to your beef, let it boil for 5 mins: black pepper, 1/2 can diced tomatoes, 3/4 tsp cumin, Worcestershire sauce, oregano, paprika, and chili powder. 4. Get a saucepan and warm up your refried beans and 1/4 tsp of cumin. 5. Get a 2nd saucepan and boil the following: enchilada sauce, half of your diced tomatoes, and beef gravy. 6. Simultaneously heat the tortillas in the microwave for 30 secs. Classical Mexican Wet Burritos

13

7. Make four burritos with the following layers in each tortilla: a fourth of the beef mix, a fourth of the refried beans, and a fourth of the cheddar. 8. Fold everything into burritos and layer them with the seam downwards in a casserole dish. 9. Before baking coat the burritos with some gravy and one C. of cheddar. Cook in the oven for 20 mins. 10. Garnish each burrito with some sauce from the casserole dish, a fourth of a C. of lettuce, a fourth of a C. of sour cream and a fourth of a C. of chopped onion and tomato. 11. Enjoy.

14

Breakfast

Burritos from Mexico

Prep Time: 25 mins Total Time: 35 mins Servings per Recipe: 10 Calories 638 kcal Fat 39.1 g Carbohydrates 44.9g Protein 25.6 g Cholesterol 244 mg Sodium 1181 mg

Ingredients 1 lb turkey bacon 10 eggs 1 (16 oz.) can refried beans

8 oz. shredded Cheddar cheese 10 (10 inch) flour tortillas

Directions 1. 2. 3. 4.

Fry your bacon in a frying pan. Remove oil excess. For 30 secs warm the tortillas in the microwave. Get a pan to heat your refried beans. While the beans are heating cook your eggs in oil. Layer each tortilla with the following: 1 eggs, some cheese, 2 pieces of bacon. Shape into a burrito. Enjoy.

Breakfast Burritos from Mexico

15

AVOCADO

Burritos

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 439 kcal Fat 25.8 g Carbohydrates 36.1g Protein 24.1 g Cholesterol 205 mg Sodium 1194 mg

Ingredients 1 tbsp butter, divided 1 C. diced red potatoes 1 1/2 C. chopped onion 6 eggs, beaten salt and ground black pepper to taste 8 (7 inch) whole wheat tortillas 1 lb cooked and crumbled turkey bacon

1 1/2 C. shredded low-fat Cheddar cheese 1 large avocado, thinly sliced 1/2 C. salsa, or as needed 1/2 C. reduced-fat sour cream, or as needed

Directions 1. 2. 3. 4. 5.

For 16 mins stir fry your potatoes in 1.5 tbsps of hot butter. Then place them in a bowl. Melt the rest of the butter and fry your onions for 12 mins. Then place them in a bowl too. Get another bowl, and evenly mix: pepper, eggs, and salt together. Cook these eggs for 5 mins with medium heat. On each of your tortillas put some potato mix, salsa, eggs, sour cream, onions, avocado, cheddar, and bacon. 6. Shape everything into burritos. 7. Enjoy.

16

Avocado Burritos

Coleslaw

from Southeast Asia

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 10 Calories 184 kcal Fat 12.6 g Carbohydrates 16.1g Protein 4g Cholesterol 0 mg Sodium 514 mg

Ingredients 6 tbsps rice wine vinegar 6 tbsps vegetable oil 5 tbsps creamy peanut butter 3 tbsps soy sauce 3 tbsps brown sugar 2 tbsps minced fresh ginger root 1 1/2 tbsps minced garlic 5 C. thinly sliced green cabbage 2 C. thinly sliced red cabbage

2 C. shredded Napa cabbage 2 red bell peppers, thinly sliced 2 carrots, julienned 6 green onions, diced 1/2 C. diced fresh cilantro

Directions 1. 2. 3. 4.

Get a bowl, combine: garlic, vinegar, ginger, oil, brown sugar, peanut butter, and soy sauce. Get a 2nd larger bowl, mix: cilantro, green, red, and Napa cabbage, onions, bell peppers, and carrots. Top the cabbage with the 1st bowl and stir everything to evenly coat all the leaves. Enjoy.

Coleslaw from Southeast Asia

17

CABBAGE

and Potato Mash

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 272 kcal Fat 10.4 g Carbohydrates 41.5g Protein 6.9 g Cholesterol 28 mg Sodium 178 mg

Ingredients 2 lbs potatoes, peeled and cubed 1 head cabbage, diced 1 bunch green onions, diced 1/4 C. butter, softened

1/2 C. half-and-half cream salt and black pepper to taste

Directions 1. 2. 3. 4. 5.

18

Get the following boiling in a big pot: water, potatoes, onions, and cabbage. Place a lid on the pot, lower the heat, and let the contents lightly boil for 22 mins. Remove all the liquid and put the contents in a bowl. Mash everything up add butter then begin mashing again while pouring in half and half. Finally top the mix with pepper and salt and enjoy..

Cabbage and Potato Mash

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.

Classical Creole Chicken

19

CAJUN

Linguine

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 2 Calories 935 kcal Fat 61.7 g Carbohydrates 54g Protein 43.7 g Cholesterol 271 mg Sodium 1189 mg

Ingredients 4 oz. linguine pasta 2 skinless, boneless chicken breast halves 2 tsps Cajun seasoning 2 tbsps butter 1 red bell pepper, sliced 1 green bell pepper, sliced 4 fresh mushrooms, sliced 1 green onion, chopped 1 C. heavy cream

1/4 tsp dried basil 1/4 tsp lemon pepper 1/4 tsp salt 1/8 tsp garlic powder 1/8 tsp ground black pepper 1/4 C. grated Parmesan cheese

Directions 1. 2. 3. 4.

Get your pasta boiling in water and salt for 9 mins then remove all the liquids. Get a bowl, combine: chicken and Cajun spice. Evenly coat the meat then stir fry the chicken in butter for 9 mins. Combine in the green onions, bell peppers, and mushrooms and continue to stir fry the mix for 4 mins then set the heat to low. 5. Add in the black pepper, cream, garlic powder, basil, salt, and lemon pepper. 6. Combine the spices into the mix evenly then add in the pasta and stir everything. 7. Top the mix with the parmesan. Enjoy.

22

Cajun Linguine

Cajun

Bisque

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 387 kcal Fat 30.1 g Carbohydrates 16.3g Protein 14.8 g Cholesterol 131 mg Sodium 278 mg

Ingredients

Directions

3 tbsps butter 3 tbsps all-purpose flour 1 tbsp vegetable oil 1 large onion, chopped 1 tbsp diced garlic 1 large celery stalk, diced Cajun seasoning to taste 1 C. chicken broth 1 1/2 C. frozen corn kernels 1 bay leaf 2 C. milk 2 C. heavy cream 1 tsp liquid shrimp and crab boil seasoning 1 lb fresh lump crabmeat 1/4 C. chopped green onions 1/2 tsp Worcestershire sauce salt and black pepper to taste chopped green onions

1. Heat and stir your flour and butter for 6 mins then shut the heat. 2. Get a separate large pot and begin to stir fry your celery, garlic, and onion for 2 mins then combine in some Cajun spice. 3. Stir the mix then add in the bay leaf, corn, and broth. 4. Stir everything again. 5. Now get the mix boiling, then add the crab boil, cream, and milk. 6. Set the heat to low and let the mix gently cook for 9 mins. 7. Begin to slowly add in the butter flour mix and combine the contents evenly. 8. Keep cooking everything for 7 mins then add the Worcestershire, green onions, and crab meat. 9. Add some pepper and salt. 10. Enjoy.

Cajun Bisque

23

CAJUN

Burger

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 4 Calories 714 kcal Fat 49.1 g Carbohydrates 28.5g Protein 38.3 g Cholesterol 132 mg Sodium 1140 mg

Ingredients 1/2 C. mayonnaise 1 tsp Cajun seasoning 1 1/3 lbs ground beef sirloin 1 jalapeno pepper, seeded and chopped 1/2 C. diced white onion 1 clove garlic, diced 1 tbsp Cajun seasoning 1 tsp Worcestershire sauce 4 slices pepperjack cheese

4 hamburger buns, split 4 leaves lettuce 4 slices tomato

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

24

Get your outdoor grill hot and coat the grate with oil. Get a bowl, combine: 1 tsp Cajun seasoning and mayo. Stir the mix until it is smooth. Get a 2nd bowl, combine: Worcestershire, sirloin, 1 tbsp Cajun spice, jalapeno, garlic, and the onions. Combine the mix with your hands then shape everything into 4 burgers. Grill the burgers for 6 mins each side. Lay a piece of pepper jack on each patty and let the cheese melt. Then place the burgers to the side. Coat your bread with the mayo mix then lay your patties, some tomato, and lettuce, on each one. Enjoy.

Cajun Burger

California Swiss

and Mushroom Melt

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 335 kcal Fat 22.5 g Carbohydrates 21.1g Protein 15.6 g Cholesterol 26 mg Sodium 170 mg

Ingredients 4 slices whole-grain bread, lightly toasted 1 avocado, sliced 1 C. sliced mushrooms 1/3 C. sliced toasted almonds

1 tomato, sliced 4 slices Swiss cheese

Directions 1. Layer the following on each piece of bread: tomato, 1/4 avocado, Swiss, almonds, and mushrooms. 2. Place all the slices of bread on a broiler pan and broil everything for 3 mins. 3. Enjoy open faced.

California Swiss and Mushroom Melt

25

CALIFORNIA

Chowder

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 8 Calories 454 kcal Fat 24.5 g Carbohydrates 26.4g Protein 31.1 g Cholesterol 127 mg Sodium 845 mg

Ingredients 6 slices turkey bacon, or more to taste 2 C. diced red potatoes, or more to taste 1 C. diced celery 1 C. minced yellow onion 1 tsp salt 1/2 tsp seafood seasoning (such as Old Bay(R)) 1/2 tsp garlic salt 1/2 tsp onion powder 1/2 tsp thyme

white pepper to taste 1/2 C. butter 1/2 C. cornstarch 2 C. half-and-half 2 C. 2% milk 4 (6.5 oz.) cans minced clams, undrained, or more to taste 1 1/2 tbsps red wine vinegar

Directions 1. Fry your bacon for 10 mins until it’s crispy then place them to the side. 2. Stir fry your onions, celery and potatoes in the bacon fat for 13 mins. 3. Remove any excess oils then add: white pepper, seafood spice, thyme, garlic salt, and onion powder. Stir the veggies to distribute the spices. 4. Begin to heat and stir butter and flour in another large pan for 3 mins. Then add in the milk and half and half to the mix. Get everything simmering for 6 mins until it is thick. 5. Add the juices from the clams to the milk mix then add the potato mix as well. 6. Stir everything and let the soup simmer for 6 mins. 7. Now add the clams and continue to simmer until everything is hot for about 6 more mins. 8. Crumble your bacon over the soup and add the wine vinegar as well. Enjoy. 26

California Chowder

Dream Bars

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 16 Calories 221 kcal Fat 12.4 g Carbohydrates 25.5g Protein 3g Cholesterol 23 mg Sodium 139 mg

Ingredients 1/2 C. brown sugar 1 C. all-purpose flour 1/2 C. margarine, melted 1 tsp vanilla extract 1 C. brown sugar 2 tbsps all-purpose flour 1/2 tsp baking powder

1/4 tsp salt 2 eggs 1 tsp vanilla extract 1 C. diced walnuts 1 C. flaked coconut 1/4 C. confectioners' sugar for dusting

Directions 1. Coat an 8 in. square baking dish with oil then set your oven to 375 degrees before doing anything else. Get a bowl, combine: 1 C. flour and 1/2 C. brown sugar. Stir the mix then add in the vanilla and melted margarine. Spread this mix on the bottom of your dish. 2. Bake the crust for 17 mins in the oven. 3. At the same time get a bowl and whisk your eggs until they are foamy. 4. Now add: salt, brown sugar, baking powder, and flour. 5. Stir the mix again then add the walnuts and coconuts. 6. Enter this mix into the crust after it has finished baking and cook everything for 17 more mins. 7. Top the mix with some confectioners'. 8. Enjoy.

Dream Bars

27

CATALINA'S

Mexican Rice

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 164 kcal Carbohydrates 26.8 g Cholesterol 1 mg Fat 4.9 g Protein 2.7 g Sodium 845 mg

Ingredients 2 tbsps olive oil 1 cup rice 1/2 large onion, diced 1/2 tbsp salt 1/8 tsp ground cumin 1/8 tsp ground black pepper

2 1/2 cups water 1/3 cup tomato sauce 1 tbsp chicken bouillon 1 whole serrano chili pepper (optional)

Directions 1. Cook onion and rice in hot oil at medium heat for about 5 minutes or until golden brown and add pepper, salt and cumin. 2. Now pour in some water over this mixture before adding chicken bouillon and tomato sauce. 3. Bring this to a boil over medium heat after covering. 4. Now add some chili pepper and cook for another 10 minutes. 5. Now turn the heat down to low and cook for another 20 minutes. 6. Let cool. Serve and enjoy.

28

Catalina's Mexican Rice

Mango Salsa

Steak Fajitas

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 391 kcal Carbohydrates 46.5 g Cholesterol 31 mg Fat 13.9 g Protein 21.6 g Sodium 1068 mg

Ingredients Tacos: 1 tbsp vegetable oil 1 (1 oz.) package taco seasoning mix 1 (1 1/4 pound) flank steak, trimmed of excess fat 8 (6 inch) flour tortillas for soft tacos & fajitas Mango Salsa: 2 ripe medium mangoes, seed removed, peeled and diced

Juice of 1 medium lime 1 jalapeno chili, seeded, chopped 1/4 cup chopped red onion 1/4 cup chopped fresh cilantro leaves

Directions 1. Preheat your oven to 400 degrees F before doing anything else. 2. Cook flank steak after putting taco seasoning and mix over it on high heat until golden brown and place this in the preheated oven until tender. 3. Let it cool down for about 10 minutes and in this time, combine all the salsa ingredients thoroughly. 4. Cut down the prepared steak into small pieces and fold tortillas in three pieces with some salsa. 5. Serve.

Mango Salsa Steak Fajitas

29

YAM

and Walnut Casserole

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 8 Calories 383 kcal Carbohydrates 49.9 g Cholesterol 82 mg Fat 19 g Protein 5.2 g Sodium 194 mg

Ingredients 1 (29 oz.) can yams, drained and mashed 1/4 C. melted butter 1/2 C. white sugar 1/2 C. evaporated milk 2 eggs, beaten 1/2 tsp nutmeg 1/2 tsp ground cinnamon

1 tsp vanilla extract 1/4 C. butter, softened 1/2 C. brown sugar 1/2 C. chopped walnuts 1 C. sugar frosted corn flake cereal

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Spread a mixture of butter, brown sugar, frosted cereal and walnuts over a mixture of yams, nutmeg, melted butter, eggs, white sugar, evaporated milk, cinnamon and vanilla extract in the casserole dish. 3. Bake in the preheated oven for about 35 minutes. 4. Serve.

32

Yam and Walnut Casserole

Cream

of Hash Browns Casserole

Prep Time: 15 mins Total Time: 1 hr 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.

Cream of Hash Browns Casserole

33

LEBANESE INSPIRED

Potato Casserole

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 466 kcal Carbohydrates 25.7 g Cholesterol 176 mg Fat 24.8 g Protein 34 g Sodium 663 mg

Ingredients 1 lb potatoes 3 tbsps extra-virgin olive oil 4 (4.375 oz.) cans sardines, drained 1/2 lb cherry tomatoes, diced 2 cloves garlic, chopped

1 tbsp dried basil 2 tbsps bread crumbs

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Cook potatoes in boiling salty water for 20 minutes before peeling and slicing it. 3. Place sardine fillets, diced tomatoes, garlic, bread crumbs and basil over these sliced potatoes in a baking dish. 4. Bake in the preheated oven for about 20 minutes. 5. Serve.

34

Lebanese Inspired Potato Casserole

Creamy

Chipotle Chicken

Prep Time: 5 mins Total Time: 55 mins Servings per Recipe: 8 Calories 362 kcal Fat 23.6 g Carbohydrates 3.9g Protein 31.7 g Cholesterol 119 mg Sodium 589 mg

Ingredients 8 chicken leg quarters 1 1/2 C. milk 1 C. sour cream 2 chipotle peppers in adobo sauce 2 tbsps chicken bouillon granules

1 tbsp margarine salt to taste

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. Arrange the chicken legs in a greased roasting pan and cook in the oven for about 30-40 minutes or till done completely. 3. Meanwhile in a blender, add the remaining ingredients except margarine and salt and pulse till smooth. 4. In a large pan, melt margarine on medium heat and stir in the chipotle mixture. 5. Bring to a gentle simmer and reduce the heat to low. 6. Stir in roasted chicken legs and salt and simmer for about 10 minutes or till chicken is well combined with the flavors of sauce.

Creamy Chipotle Chicken

35

CHIPOTLE

Hummus

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 20 Calories 90 kcal Fat 3.7 g Carbohydrates 11.9g Protein 2.9 g Cholesterol 0 mg Sodium 235 mg

Ingredients 2 (15.5 oz.) cans garbanzo beans, drained 1/2 C. water 1/4 C. tahini (sesame-seed paste) 1/4 C. fresh lemon juice 2 tbsps olive oil 1 canned chipotle pepper in adobo sauce 2 cloves garlic 1 1/2 tsps cumin

1 (7 oz.) jar roasted red bell peppers, drained 6 oil-packed sun-dried tomatoes, drained 1/2 C. chopped cilantro 1/2 tsp salt ground black pepper to taste

Directions 1. In a food processor, add beans, tahini, chipotle pepper, garlic, oil and lemon juice and pulse till well combined and smooth. 2. Add the remaining ingredients and pulse till chopped finely. 3. Place the hummus in a bowl and refrigerate, covered before serving.

36

Chipotle Hummus

Chipotle

Mac and Cheese

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 10 Calories 556 kcal Fat 31.5 g Carbohydrates 44.2g Protein 23.3 g Cholesterol 98 mg Sodium 986 mg

Ingredients 1 pound elbow macaroni, cooked according to package directions 1 quart half and half, divided 1 chipotle pepper from canned chipotles in adobo sauce, or more to taste 5 chicken bouillon cubes 3 cloves fresh garlic, roughly chopped 1 tbsp Onion Powder

1/2 tsp Fine Grind Black Pepper 1/4 C. Corn Starch 2 C. shredded Monterey Jack cheese 2 C. shredded pepperjack cheese Topping: 1 C. shredded pepper jack cheese

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch casserole dish. 2. In a food processor or blender, add half-and-half, chipotle peppers, garlic and bouillon and pulse till well combined. 3. Transfer the mixture into a large pan with the remaining half-and-half, cornstarch, onion powder and black pepper. 4. Bring to a boil, stirring continuously and boil for about 1 minute or till thick and immediately remove from heat. 5. Immediately, add cheese and stir till melted completely and then stir in the cooked macaroni. 6. Transfer the mixture into the prepared casserole dish evenly and top with the desired topping evenly. 7. Cook everything in the oven for about 25-30 minutes or till the top becomes bubbly and golden brown. Chipotle Mac and Cheese

37

CHICKEN

in Chipotle Gravy

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 2 Calories 333 kcal Fat 22.2 g Carbohydrates 4.1g Protein 28.3 g Cholesterol 104 mg Sodium 188 mg

Ingredients 2 skinless, boneless chicken breast halves salt and fresh ground pepper to taste 1 tbsp olive oil 2 tbsps butter 1 tbsp all-purpose flour

3/4 C. chicken broth 2 tbsps minced green onions 1/2 tsp chipotle chili powder, or more to taste

Directions 1. With a meat mallet, pound the chicken breast halves into 1/2-inch thickness by it placing between 2 heavy plastic sheets. 2. In a skillet, heat the oil till it begins to simmer on high heat. 3. Reduce the heat to medium and add the chicken breasts and sprinkle with salt and black pepper. 4. Cook the chicken for about 5 minutes on both sides or till browned. 5. Place the breasts into a plate covered with foil to keep them warm. 6. In the same skillet melt the butter and cook the flour stirring continuously for about 2 minutes. 7. Add the broth and cook, scraping the brown bits for about 1-2 minutes. 8. Stir in the chicken, chipotle powder and green onion and cook for about 1-2 minutes.

38

Chicken in Chipotle Gravy

Chipotle

Beef Burgers with Salsa

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 4 Calories 503 kcal Fat 24.6 g Carbohydrates 42.3g Protein 28 g Cholesterol 71 mg Sodium 593 mg

Ingredients 1 bunch fresh cilantro, chopped 1 pound ground beef 1 (7 oz.) can chipotle peppers in adobo sauce 1 C. chopped fresh mushrooms 1 tbsp Worcestershire sauce 1 avocado - peeled, pitted, and diced 1 onion, diced 1 tomato, diced

2 jalapeno peppers, seeded and chopped 1 lime, juiced salt and ground black pepper to taste 4 onion rolls, split

Directions 1. Set your outdoor grill to medium-high heat before doing anything else and lightly, grease the grill grate. 2. In a large bowl, add the beef, mushrooms, 1/2 of cilantro, chipotle peppers with adobo sauce and Worcestershire sauce and mix till well combined. 3. Make 4 equal sized patties from mixture. 4. Cook the patties on the grill for about 5 minutes on both sides or till desired doneness. 5. Meanwhile in a bowl, mix together remaining cilantro and all the ingredients except rolls. 6. Place the patties the onion rolls and serve with a topping of salsa.

Chipotle Beef Burgers with Salsa

39

CHIPOTLE

Tilapia with Creamy Sauce

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 367 kcal Fat 17.8 g Carbohydrates 25.8g Protein 27.1 g Cholesterol 49 mg Sodium 355 mg

Ingredients 1 canned chipotle pepper in adobo sauce 2 tbsps adobo sauce from the can 1/4 C. salsa 1 tbsp lime juice 1/2 (8 oz.) package tortilla chips, crushed 1 small avocado - peeled, pitted, and cut into large chunks

1/4 C. sour cream 1 tbsp lime juice 3 tbsps milk 4 tilapia fillets salt and pepper to taste

Directions 1. Set your oven to 375 degrees F before doing anything else and grease a baking sheet. 2. In a blender, add the salsa, chipotle pepper, adobo sauce and 1 tbsp of lime juice and pulse till smooth and transfer into a large bowl. 3. Add the tilapia fillets and coat it with the mixture generously. 4. In a shallow dish, place the crushed tortilla chips. 5. Roll the tilapia fillets in the tortilla chips evenly and place into the prepared baking sheet in a single layer. Cook in the oven for about 15 minutes. 6. Carefully, flip the side and drizzle with a little cooking spray and cook in the oven for about 10-15 minutes. 7. Meanwhile in a bowl, add the sour cream, avocado and remaining lime juice and with a fork, mash till well combined. Gradually, add milk, mixing continuously till smooth. 8. Stir in salt and black pepper and place the sauce over tilapia fillets before serving. 42

Chipotle Tilapia with Creamy Sauce

Classical

Empanada I

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 12 Calories 226 kcal Carbohydrates 32.1 g Cholesterol 28 mg Fat 10.3 g Protein 1.8 g Sodium 84 mg

Ingredients 1/2 cup butter, softened 1 (3 ounce) package cream cheese 1 cup sifted all-purpose flour 1 cup fruit preserves

1/3 cup white sugar 1 tsp ground cinnamon

Directions 1. Whisk butter, flour and cream together until smooth before shaping it up and wrapping it in foil to be placed in the refrigerator for at least one night. 2. Set your oven to 375 degrees F. 3. Roll the dough on a floured surface before cutting it with a cookie cutter and placing jam in the center of each one. 4. Bake this in the preheated oven for about 20 minutes before coating it with the mixture of cinnamon and sugar.

Classical Empanada I

43

EMPANADA

of Beef and Black Beans

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 10 Calories 290 kcal Carbohydrates 25.8 g Cholesterol 56 mg Fat 14.7 g Protein 13.9 g Sodium 569 mg

Ingredients 1 tbsp vegetable oil 1 pound ground beef or turkey 1 medium onion, chopped 1/2 tsp salt 1 (10.75 ounce) can Campbell's® Condensed Black Bean, Cumin & Cilantro Soup

4 ounces queso fresco, crumbled (cheese) 1 (14 ounce) package empanada dough, thawed 1 egg, beaten

Directions 1. Set your oven to 425 degrees F. 2. Cook beef, salt and onion in hot over high heat until you see that the beef is thoroughly browned. 3. Turn down the heat to medium before stirring in soup and cooking it until the mixture is really hot and bubbling. 4. Turn the heat off and add queso fresco before spooning this mixture into the dough circle. 5. Fold up these empanadas and place them on the baking sheet. 6. Brush all these empanadas with the beaten egg before baking it for about 20 minutes or until you see that the top of each empanada has turned brown.

44

Empanada of Beef and Black Beans

Mushroom

Empanada

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 20 Calories 115 kcal Carbohydrates 11.6 g Cholesterol 5 mg Fat 6.3 g Protein 3.7 g Sodium 319 mg

Ingredients 2 (7.5 ounce) packages refrigerated buttermilk biscuits (not the layered varieties) Cornmeal for rolling 2 tbsps olive oil 1 medium onion, finely chopped 2 (10 ounce) packages white mushrooms, stems trimmed, cut into small dice 1 (4.5 ounce) can chopped green chilies

2 large garlic cloves, minced 2 tbsps minced fresh cilantro Salt and pepper to taste 4 ounces goat cheese, crumbled Olive oil, for brushing

Directions 1. Set your oven to 450 degrees F. Cook onion in hot oil for about three minutes before adding mushrooms and cooking for another five minutes. Now add chilies, pepper, garlic, salt and cilantro, and cook all this for another two minutes before turning the heat off and adding goat cheese. Place biscuit on the cornmeal-coated surface and sprinkle cornmeal as required before rolling all these into five inch circles. 2. Fill each circle with the filling you just prepared before placing them on the baking sheet 3. Bake it for about 20 minutes or until you see that the top of each empanada has turned brown.

Mushroom Empanada

45

LEMON

and Chives Fritters

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 5 Calories 294 kcal Fat 11.9 g Carbohydrates 21g Protein 24.9 g Cholesterol 108 mg Sodium 991 mg

Ingredients 3/4 C. light mayonnaise 1 tbsp Dijon mustard 1 tbsp prepared horseradish 2 cloves garlic, peeled 2 tbsps fresh lemon juice 1 tbsp chopped fresh chives

2 C. oil for frying 1 C. hush puppy mix 1/2 C. milk 1 egg 1 lb cooked lump crabmeat

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

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Puree the following with a food processor: lemon juice, mayo, garlic, mustard, and horseradish. Place the mix in a bowl then add in the chives and stir the mix. Place a covering of plastic on the bowl and put everything in the fridge. Now get your oil hot to 375 degrees and get a 2nd bowl and combine: the eggs, milk, and hush puppy mix. Stir the mix until it is even and smooth then add in the crab and stir everything again. Fry dollops of the mix in the oil for 4 mins then place the fritters on some paper towel. When eating your fritters top them with the lemon sauce. Enjoy.

Lemon and Chives Fritters

Indian

Fritters I (Pakoras)

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 217 kcal Fat 15.9 g Carbohydrates 15.9g Protein 4.6 g Cholesterol 0 mg Sodium 406 mg

Ingredients 1 C. chickpea flour 1/2 tsp ground coriander 1 tsp salt 1/2 tsp ground turmeric 1/2 tsp chili powder 1/2 tsp garam masala 2 cloves garlic, crushed 3/4 C. water

1 quart oil for deep frying 1/2 head cauliflower florets 2 onions, sliced into rings

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

Get a bowl, combine: garlic, chickpea flour, masala, coriander, chili powder, turmeric, and salt. Add in the water and stir the mix until it is all smooth. Now get your oil hot to 375 degrees before doing anything else. Once the oil is hot add the onions and cauliflower to the flour mix. Begin to fry large dollops of the mix for 6 mins until golden on all sides. Enjoy.

Indian Fritters I

47

CHICKPEA

Okra Fritters

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 5 Calories 145 kcal Fat 11.6 g Carbohydrates 9.6g Protein 1.7 g Cholesterol 0 mg Sodium 470 mg

Ingredients 1/2 lb okra, finely chopped 1 green chile pepper, finely chopped 2 tbsps finely chopped fresh cilantro leaves 1 tbsp shortening 1 tsp salt, or to taste 1 tsp grated fresh ginger

3 tbsps rice flour, or as needed 1 tbsp chickpea flour, or as needed 2 C. vegetable oil for frying, or as needed

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

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Get a bowl, combine: ginger, okra, salt, chili pepper, shortening, and cilantro. Stir the mix then add your chickpea flour and rice flour. Form the mix into a dough and get your oil hot to 350 degrees before doing anything else. Coat your hands with water and begin to shape a piece of your dough into a ball. Break off some pieces of the ball and fry the pieces in the oil for 9 mins. Place the fritters on some paper towel. Enjoy.

Chickpea Okra Fritters

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

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.

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Ramen Ground Beef

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

GROUND BEEF

Festival

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 815 kcal Carbohydrates 50 g Cholesterol 104 mg Fat 56 g Protein 29.9 g Sodium 1795 mg

Ingredients 1 lb ground beef 1 tbsp garlic pepper seasoning 1 (15 ounce) can corn, drained 1 cup ranch dressing 1 cup salsa 1 tbsp dried oregano

shredded Cheddar cheese, or more to taste 2 cups cooked rice, or to taste(optional)

Directions 1. Cook beef and garlic over medium heat for about 7 minutes or until brown before adding corn, oregano, ranch dressing and salsa. 2. Cook all this for 10 minutes. 3. Pour this over rice for serving.

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Ground Beef Festival

The Button Frittata

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 2 Calories 402.3mg Cholesterol 284.8mg Sodium 4.5g Carbohydrates 20.4g Protein 402.3mg

Ingredients 1 C. baby spinach leaves 2 green onions, sliced 4 button mushrooms, washed and sliced 1 roasted red pepper, chopped 1 tbsp fresh basil 1 tsp butter

4 eggs 1/3 C. ricotta cheese 2 tbsps parmesan cheese, shredded salt and pepper

Directions 1. Coat a frying pan with nonstick spray, add in your butter, and place the pan over a medium level of heat. 2. Begin to fry your basil and veggies in the melted butter until the spinach is soft. 3. Now combine your ricotta and eggs in a bowl then pour the mix into the pan once it is smooth. 4. Cook the frittata in the pan by lifting the edges as they cook. 5. Once the bottom of the frittata has set, flip it and cook the opposite side for 4 mins. 6. Place everything onto a serving plate and top it with some shredded parmesan. 7. Slice the frittata in half. Enjoy.

The Button Frittata

55

THE CANADIAN

Frittata

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 2 Calories 340.7 kcal Cholesterol 36.7mg Sodium 968.8mg Carbohydrates 25.7g Protein 28.1g

Ingredients 1 tbsp olive oil 1 medium red skin white potato, washed 1/2 medium red bell pepper, chopped 3 green onions, washed and sliced 1/2 C. sliced mushrooms 3 slices Canadian turkey bacon, chopped

1 C. egg substitute or 4 eggs, beaten with 1/4 C. milk 1/4 C. shredded mozzarella cheese salt and pepper

Directions 1. Grate your potatoes then begin to stir fry them with the bacon, bell peppers, mushrooms, and green onions, in olive oil. 2. Once the veggies are crispy and the potatoes have browned stir in some pepper, and salt. 3. Now top everything with the eggs and fry the mix for about 6 mins. 4. Lift the edge of the frittata to let the loose eggs run onto the pan. 5. Once the bottom of the frittata is completely set flip it. 6. Invert the pan over a plate and place the frittata back into the pan. 7. Cook the opposite side for about 2 mins then top everything with your cheese. 8. Shut the heat and place a lid on the pot. 9. Let the cheese melt then place the frittata on a serving dish. 10. Slice the frittata into two pieces then serve. 11. Enjoy. 56

The Canadian Frittata

Parmigiano-Reggiano Frittata

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 294.9 kcal Cholesterol 239.7mg Sodium 565.5mg Carbohydrates 9.7g Protein 14.1g

Ingredients 4 tbsps olive oil 1 large onion, coarsely chopped 1 tsp fresh thyme, chopped or 1/2 tsp dried thyme, crushed 1 1/2 lbs zucchini, stems removed, sliced in half lengthwise, then cut into thin slices 2 tbsps Italian parsley or 2 tbsps fresh basil, chopped

5 large eggs 1/2 tsp salt black pepper 1/2 C. freshly shredded Parmigiano-Reggiano cheese

Directions 1. Get your oven's broiler hot. 2. Now begin to stir fry your thyme and onions in olive oil for 7 mins. Then add in the zucchini, place a lid on the pan, and cook everything for 10 mins. 3. Stir the mix at least 2 times. 4. Add in the parsley or basil then stir the spices in and shut the heat. 5. Now whisk your eggs in a bowl then add in the cheese, some pepper, and some salt as well. 6. Remove any excess liquids from the zucchini mix then combine the veggies with the eggs. 7. Add two more tbsps of olive oil to the pot then pour in the zucchini mix. 8. Spread out the zucchini and set the heat to low. Let the frittata cook for 13 mins. 9. Now place the mix under the broiler for 3 mins then place everything onto a plate for serving. 10. Enjoy.

Parmigiano-Reggiano Frittata

57

THE GOLDEN STATE

Frittata

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 4 Calories 238.9 kcal Cholesterol 369.3mg Sodium 12.5g Carbohydrates 14.6g Protein 238.9 kcal

Ingredients 3 tsps olive oil, divided 2 C. sliced onions or 2 C. scallions or 2 C. leeks, or combination coarse salt fresh ground pepper 1 C. tomatoes

6 egg whites 4 egg yolks, beaten 4 oz. cheese

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Begin to stir fry your scallions after topping them with pepper and salt for 60 secs then place a lid on the pot and cook the mix for 6 mins. 3. Combine in the tomatoes and place the lid back on the pot for 3 more mins. 4. Now place everything into a bowl. 5. Get a 2nd bowl and whisk some pepper, some salt, and the egg whites until the mix is peaking. 6. Now combine in the yolks slowly. 7. Coat your frying pan with 1 tsp of olive oil then pour in the eggs into the pan evenly, making sure that the entire surface is covered. 8. Now top the eggs with the tomato mix and leave about 1 inch of space on the edge of the frittata. 9. Top everything with the cheese and fry the mix for about 4 mins then place it in the oven for 22 mins until it is fully done. 10. Enjoy. 58

The Golden State Frittata

Mac and Cheese Soup I

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 961 kcal Carbohydrates 90.3 g Cholesterol 62 mg Fat 53 g Protein 26.6 g Sodium 1347 mg

Ingredients 3 cups elbow macaroni 1 (10.75 ounce) can cream of mushroom soup 2 cups shredded Cheddar cheese, divided 1/2 cup milk

1/2 tsp prepared mustard 1 pinch ground black pepper 1 cup French-fried onions

Directions 1. Set your oven at 400 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. Coat macaroni with the mixture of mushroom soup, pepper, cheddar cheese, mustard and milk very thoroughly before pouring it into the baking dish. 4. Bake this in the preheated oven for about 25 minutes before adding remaining cheddar cheese and fried onion, and baking all this for another five minutes.

Mac and Cheese Soup I

59

VEGETABLE

Mac and Cheese

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 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

Mac and Cheese Classico

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 385 kcal Carbohydrates 30 g Cholesterol 60 mg Fat 21.8 g Protein 16.5 g Sodium 411 mg

Ingredients 1 3/4 cups elbow macaroni, uncooked 3 tbsps butter or margarine 2 tbsps flour 2 cups milk

2 cups KRAFT Shredded Sharp Cheddar Cheese, divided 3 slices turkey bacon, cooked, crumbled

Directions 1. 2. 3. 4.

Set your oven at 350 degrees F and also put some oil on the baking dish. Cook pasta in boiling salty water for about 8 minutes before draining it with the help of a colander. Cook flour in hot butter before adding milk, while stirring continuously for 5 minutes. Now add cheese before cooking all this for another 5 minutes or until you see that the sauce is thick enough. 5. Add this sauce over macaroni and bacon before pouring this into the prepared dish. 6. Bake this in the preheated oven for about 30 minutes or until the top begins to turn brown.

Mac and Cheese Classico

63

CLASSICAL

Alfredo

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 673 kcal Fat 30.8 g Carbohydrates 57g Protein 43.3 g Cholesterol 133 mg Sodium 1386 mg

Ingredients 6 skinless, boneless chicken breast halves - cut into cubes 6 tbsps butter, divided 4 cloves garlic, minced, divided 1 tbsp Italian seasoning 1 lb fettuccini pasta 1 onion, diced 1 (8 oz.) package sliced mushrooms 1/3 C. all-purpose flour 1 tbsp salt

3/4 tsp ground white pepper 3 C. milk 1 C. half-and-half 3/4 C. grated Parmesan cheese 8 oz. shredded Colby-Monterey Jack cheese 3 roma (plum) tomatoes, diced 1/2 C. sour cream

Directions 1. 2. 3. 4.

Stir your chicken after coating it with Italian seasoning in 2 tbsp of butter with 2 pieces of garlic. Stir fry the meat until it is fully done then place everything to the side. Now boil your pasta in water and salt for 9 mins then remove all the liquids. At the same time stir fry your onions in 4 tbsp of butter along with the mushrooms and 2 more pieces of garlic. Continue frying the mix until the onions are see-through then combine in your pepper, salt, and flour. 5. Stir and cook the mix for 4 mins. Then gradually add in your half and half and the milk, while stirring, until everything is smooth.Combine in the Monterey and parmesan and let the mix cook until the cheese has melted then add the chicken, sour cream, and tomatoes. 6. Serve your pasta topped liberally with the chicken mix and sauce. Enjoy. 64

Classical Alfredo

Easy

Bruschetta

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 215 kcal Fat 8.9 g Carbohydrates 24.8g Protein 9.6 g Cholesterol 12 mg Sodium 426 mg

Ingredients 6 roma (plum) tomatoes, diced 1/2 C. sun-dried tomatoes, packed in oil 3 cloves minced garlic 1/4 C. olive oil 2 tbsps balsamic vinegar 1/4 C. fresh basil, stems removed

1/4 tsp salt 1/4 tsp ground black pepper 1 French baguette 2 C. shredded mozzarella cheese

Directions 1. Get your oven's broiler hot before doing anything else. 2. Now grab a bowl, mix: pepper, roma tomatoes, salt, sun-dried tomatoes, basil, garlic, vinegar, and olive oil. 3. Let this mix sit for 12 mins and begin to slice your bread into 3/4 of inch pieces. 4. Place the pieces of bread on a cookie sheet then place everything under the broiler for 3 mins. 5. Now evenly top each piece of bread with the roma tomato mix. 6. Then add a piece of cheese on top of each one. 7. Cook the bread slices under the broiler for 6 more mins. 8. Enjoy.

Easy Bruschetta

65

ROMAN

Fun Pasta

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 656 kcal Fat 42.1 g Carbohydrates 50.9g Protein 20.1 g Cholesterol 111 mg Sodium 1088 mg

Ingredients 1 (12 oz.) package bow tie pasta 2 tbsps olive oil 1 lb sweet Italian sausage, casings removed and crumbled 1/2 tsp red pepper flakes 1/2 C. diced onion 3 cloves garlic, minced

1 (28 oz.) can Italian-style plum tomatoes, drained and coarsely diced 1 1/2 C. heavy cream 1/2 tsp salt 3 tbsps minced fresh parsley

Directions 1. Boil your pasta in water and salt for 9 mins then remove the liquids. 2. Begin to stir fry your pepper flakes and sausage in oil until it the meat is browned then add the garlic and onions. 3. Let the onions cook until they are soft then add in the salt, cream, and tomatoes. 4. Stir the mix then get everything gently boiling. 5. Let the mix gently cook with a low level of heat for 9 mins then add in the pasta. 6. Stir the mix, to evenly cook the noodles, then coat everything with parsley. 7. Enjoy.

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Roman Fun Pasta

Tortellini

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 400 kcal Fat 19.7 g Carbohydrates 43.9g Protein 14.8 g Cholesterol 79 mg Sodium 885 mg

Ingredients 1 (16 oz.) package cheese tortellini 1 (14.5 oz.) can diced tomatoes with garlic and onion 1 C. diced fresh spinach 1/2 tsp salt 1/4 tsp pepper 1 1/2 tsps dried basil

1 tsp minced garlic 2 tbsps all-purpose flour 3/4 C. milk 3/4 C. heavy cream 1/4 C. grated Parmesan cheese

Directions 1. Boil your pasta in water and salt for 9 mins then remove the liquids. 2. At the same time heat and stir the following in a large pot: garlic, tomatoes, basil, spinach, pepper and salt. 3. Once the mix begins to simmer add in a mix of cream, milk, and flour. 4. Stir the mix until everything is smooth then add the parmesan and set the heat to low. 5. Let the mix gently boil for 4 mins then add in your pasta to the sauce after it has cooked. 6. Stir everything. 7. Enjoy.

Tortellini

67

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 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

Natural

Ramen Noodles

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 280 kcal Carbohydrates 53.6 g Cholesterol 0 mg Fat 4.4 g Protein 10.4 g Sodium 1351 mg

Ingredients 4 cups vegetable broth 4 cups water 1 tbsp soy sauce 1 tbsp sesame oil 1 tbsp ground ginger

1 tbsp Sriracha hot sauce 9 ounces soba noodles

Directions 1. Bring everything except noodles to boil before adding noodles and cooking it for about seven minutes or until you see that they are tender. 2. Take noodles out into bowls and top with broth according to your choice.

Natural Ramen Noodles

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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.

72

Chicken Ramen Stir-Fry

Lentil

Curry

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 192 kcal Fat 2.6 g Carbohydrates 32.5g Protein 12.1 g Cholesterol 0 mg Sodium 572 mg

Ingredients 2 C. red lentils 1 large onion, diced 1 tbsp vegetable oil 2 tbsps curry paste 1 tbsp curry powder 1 tsp ground turmeric 1 tsp ground cumin

1 tsp chili powder 1 tsp salt 1 tsp white sugar 1 tsp minced garlic 1 tsp minced fresh ginger 1 (14.25 oz.) can tomato puree

Directions 1. 2. 3. 4.

Rinse your lentils and then put them in a saucepan submerged in fresh water. Get everything boiling and place a lid on the pot and cook it with a low level of heat for 22 mins. Now remove all the liquid. Get a bowl, combine until smooth: ginger, curry paste, garlic, curry powder, sugar, turmeric, salt, chili powder, and cumin. 5. Stir fry your onions in veggie oil for 20 mins and pour in your spice mix. 6. Continue stir frying for 2 more mins with a high heat level then add tomato puree and shut the heat. 7. Combine the spicy onions with the lentils and stir everything until evenly coated. Enjoy.

Lentil Curry

73

AMERICAN

Pesto

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 6 Calories 389 kcal Fat 35.8 g Carbohydrates 5.4g Protein 14.1 g Cholesterol 14 mg Sodium 343 mg

Ingredients 4 C. packed fresh basil leaves 1/4 C. Italian parsley 2 cloves garlic, peeled and lightly crushed 1 C. pine nuts 1 1/2 C. shredded Parmigiano-Reggiano cheese

1 tbsp fresh lemon juice 1/2 C. extra-virgin olive oil, or more as needed salt and ground black pepper to taste

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

In a food processor, add the parsley, basil, and garlic and pulse till chopped finely. Add the pine nuts and pulse till copped very finely as well. Add the cheese and pulse till combined. While the motor is running, slowly mix in the lemon juice. Then add the oil and pulse till well combined and smooth. Season with salt and black pepper and serve. NOTE: Use this recipe as a quick and simple topping to make a delicious pasta or pasta salad. Just boil your favorite noodles for 9 mins, drain them, and top everything with this sauce.

74

American Pesto

Asian

Peanut Pesto

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 10 Calories 84 kcal Fat 7.4 g Carbohydrates 3.4g Protein 1.9 g Cholesterol 0 mg Sodium 197 mg

Ingredients 1 bunch cilantro 1/4 C. peanut butter 3 cloves garlic, diced 3 tbsps extra-virgin olive oil 2 tbsps diced fresh ginger

1 1/2 tbsps fish sauce 1 tbsp brown sugar 1/2 tsp cayenne pepper

Directions 1. In a blender or food processor, add all the ingredients and pulse till smooth. 2. NOTE: Use this recipe as a quick and simple topping to make a delicious pasta or pasta salad. Just boil your favorite noodles for 9 mins, drain them, and top everything with this sauce.

Asian Peanut Pesto

75

MEATBALL MADNESS

Sandwich

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 781 kcal Fat 31.9 g Carbohydrates 78.2g Protein 43.6 g Cholesterol 141 mg Sodium 1473 mg

Ingredients 1 lb ground beef 3/4 C. bread crumbs 2 tsps dried Italian seasoning 2 cloves garlic, minced 2 tbsps minced fresh parsley 2 tbsps grated Parmesan cheese 1 egg, beaten

1 French baguette 1 tbsp extra-virgin olive oil 1/2 tsp garlic powder 1 pinch salt, or to taste 1 (14 oz.) jar spaghetti sauce 4 slices provolone cheese

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

76

Set your oven to 350 degrees before doing anything else. Get a bowl, combine: eggs, beef, parmesan, bread crumbs, parsley, garlic, and Italian seasoning. Mold the mix into your preferred size of meatballs and cook them in the oven for 22 mins. Now cut your bread and take out some of the inside so the meatballs fit better. Toast the bread for 6 mins in the oven after coating it with some olive oil, salt, and garlic powder. Get a saucepan and heat up your pasta sauce. Add in your meatballs to the sauce after they are cooked and mix everything. Put some meatballs into your bread and then toast the sandwich in the oven for 4 mins before serving.

Meatball Madness Sandwich

The Spring Time Sandwich

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 4 Calories 811 kcal Fat 56.1 g Carbohydrates 29.6g Protein 46.3 g Cholesterol 204 mg Sodium 908 mg

Ingredients 1/2 C. mayonnaise 1/4 C. blue cheese dressing 8 slices multigrain bread 2 cooked chicken breasts, sliced 1 ripe avocado, sliced

8 slices cooked turkey bacon 2 hard-boiled eggs, minced 4 lettuce leaves

Directions 1. 2. 3. 4.

Get a bowl and mix the blue cheese with some mayo. Coat your bread with 2 tbsps of this mix. Place a quarter of your chicken breast on four pieces of bread. Then layer the following on each piece: lettuce, avocado, hard-boiled egg, bacon, another piece of bread. 5. Enjoy with some blue cheese on the side for dipping.

The Spring Time Sandwich

77

THE MOSCOW

Sandwich

Prep Time: 4 mins Total Time: 5 mins Servings per Recipe: 1 Calories 535 kcal Fat 28.8 g Carbohydrates 38.7g Protein 30.8 g Cholesterol 88 mg Sodium 2472 mg

Ingredients 2 slices American cheese 2 slices white bread, toasted 3 slices deli-style sliced turkey breast

2 tbsps Russian salad dressing

Directions 1. On one piece of toasted bread put 1 piece of cheese. 2. Now heat it in the microwave for 30 secs. 3. Layer some turkey on the cheese and on the remaining piece of bread coat it with some Russian dressing. 4. Form a sandwich and enjoy.

78

The Moscow Sandwich

Caribbean Rice

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 2 Calories 398 kcal Carbohydrates 71.6 g Cholesterol 0 mg Fat 10.7 g Protein 6.1 g Sodium 11 mg

Ingredients 1 tbsp vegetable oil 1/2 large onion, sliced 1/2 red apple, cored and sliced 1 pinch curry powder 1 C. water

2/3 C. brown rice 1 tsp dark molasses or treacle 1 small banana, sliced 1 tbsp unsweetened flaked coconut

Directions 1. Get a saucepan. With medium heat, get your oil hot. 2. Stir fry apples and onions until the onions are translucent. Combine your curry and water. 3. Get the water boiling and then mix in rice and molasses. Place a lid on the pan. Set heat to low. Cook for 30 mins. 4. Add banana, and garnish with coconut. 5. Enjoy.

Caribbean Rice

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MAUI

Pineapple Stir Fry

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 450 kcal Fat 25.6 g Carbohydrates 45.2g Protein 11.4 g Cholesterol 54 mg Sodium 930 mg

Ingredients 1 tbsp vegetable oil, or more to taste 1 (16 oz.) package Polish sausage, or to taste, cut into 1-inch squares 1 large onion, thinly sliced 1 large green bell pepper, cut into 1-inch squares 3/4 fresh pineapple - peeled, cored, and cut into chunks 2 tbsps cornstarch

1/2 C. pineapple juice, or more to taste 1/3 C. packed brown sugar, or to taste 2 tbsps cider vinegar 2 tbsps soy sauce 2 tsps minced garlic

Directions 1. Stir fry your bell peppers, sausage and onions, in oil, for 10 mins then combine in the pineapple and continue frying everything for 4 more mins. 2. Now get a bowl, combine: cornstarch and pineapple juice. 3. Once the mix is smooth add in: minced garlic, brown sugar, soy sauce, and cider vinegar. 4. Continue mixing everything until the sugar is worked in then add the mix to the sausage and peppers. 5. Let everything simmer for about 7 mins, until everything is thick. Enjoy.

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Maui Pineapple Stir Fry

Beef

and Broccoli I

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 178 kcal Fat 3.2 g Carbohydrates 19g Protein 19.2 g Cholesterol 39 mg 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.

Beef and Broccoli I

83

BEEF

and Broccoli 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. 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. 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. 4. Finally combine the beef and sauce with the pasta and stir to evenly coat. Enjoy.

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Beef and Broccoli II

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.

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. 6. 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. 7. Cook in the oven for 23 mins. 8. Enjoy.

Easy Bangers and Mash

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EASY

Parmesan Meat Loaf

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 488 kcal Carbohydrates 31.4 g Cholesterol 179 mg Fat 23.7 g Protein 35.3 g Sodium 744 mg

Ingredients 1 lb ground beef 1 1/2 C. dry bread crumbs 1 C. grated Parmesan cheese 2 large eggs 1 tbsp Worcestershire sauce

1 clove garlic, chopped 1 pinch Italian seasoning, or to taste salt and ground black pepper to taste

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Get a bowl, evenly mix: salt, Italian seasoning, ground beef, pepper, garlic, parmesan, Worcestershire sauce, and beaten eggs. 3. Enter your meat into a loaf pan. Bake for 30 to 40 minutes until internal temperature is 160 degrees. 4. Enjoy.

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Easy Parmesan Meat Loaf

Crispy

Paprika Fried Chicken

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 8 Calories 489 kcal Fat 21.8 g Carbohydrates 29.5g Protein 40.7 g Cholesterol 116 mg Sodium 140 mg

Ingredients 1 (4 lb.) chicken, cut into pieces 1 C. buttermilk 2 C. all-purpose flour for coating 1 tsp paprika

salt and pepper to taste 2 quarts vegetable oil for frying

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

In a shallow dish, place the buttermilk. In another shallow dish, place the flour, salt, black pepper and paprika. Dip the chicken pieces in the buttermilk completely and coat them in the flour mixture. Arrange the chicken pieces on a baking dish and cover with wax paper and keep aside till flour becomes pasty. In a large cast iron skillet, heat the vegetable oil and fry the chicken pieces till browned. Reduce the heat and cook, covered for about 30 minutes. Uncover and increase the heat and cook till crispy. Transfer the chicken pieces onto paper towel lined plates to drain.

Crispy Paprika Fried Chicken

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SWEET POTATO

Casserole

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 12 Calories 433 kcal Fat 20.5 g Carbohydrates 60.3g Protein 4.1 g Cholesterol 65 mg Sodium 170 mg

Ingredients 2 (29 oz.) cans sweet potatoes in light syrup, drained 1/2 C. white sugar 1/2 C. butter, melted 2 eggs, beaten 1 tsp vanilla extract 1/3 C. milk

1/3 C. butter, melted 1 C. brown sugar 1/2 C. all-purpose flour 1 C. pecan halves

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Put your potatoes in a bowl and mash them up nicely. 3. Then add in milk, sugar, vanilla, half a C. of melted butter, and eggs. Continue mixing until everything is nicely even. 4. Get a 2nd bowl, mix evenly: flour, 1/3 melted butter, pecans, and brown sugar. 5. Get a casserole dish and fill it with your mashed potatoes and then top the potatoes with your pecan mixture. 6. Cook in the oven for 27 mins. 7. Enjoy.

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Sweet Potato Casserole

Southern Style

Potato Soup

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 342 kcal Fat 5g Carbohydrates 67.6g Protein 8g Cholesterol 0 mg Sodium 24 mg

Ingredients 6 large potatoes, cubed 2 red bell peppers, seeded and diced 1 1/2 serrano chilis, finely chopped salt to taste ground black pepper to taste

1 dash paprika 2 tbsps vegetable oil 8 C. water

Directions 1. Get a pan, fry your potatoes in hot oil until golden then add in: water, and pepper. Place a lid on the pan and cook the potatoes till they are soft. 2. Enjoy.

Southern Style Potato Soup

91

ASOPAO

de Pollo (Chicken and Rice Stew)

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 6 Calories 550 kcal Fat 17.7 g Carbohydrates 55.2g Protein 38.1 g Cholesterol 131 mg Sodium 2149 mg

Ingredients 2 lbs boneless, skinless chicken thighs 1/2 tsp ground black pepper 1 serving light adobo seasoning (such as Goya (R)) 3 tbsps olive oil 1 green bell pepper, diced 1 red bell pepper, diced 1 medium onion, diced 4 cloves garlic, minced 2 tbsps tomato paste 1 1/2 C. medium-grain rice

2 (14.5 oz.) cans diced tomatoes 6 C. low-sodium chicken broth 1 bay leaf 1/4 tsp red pepper flakes, or to taste 1 C. frozen petite peas, thawed 1 C. sliced pimento-stuffed green olives 1/4 C. diced fresh cilantro

Directions 1. Coat your pieces of chicken with adobo and pepper. 2. Now begin to stir fry your tomato paste, green pepper, garlic, red pepper, and onions in hot oil for 5 mins. Now place everything to the side. 3. Sear your chicken for 6 mins per side then add back in the onion mix. 4. Also add in: pepper flakes, rice, bay leaf, broth, and diced tomatoes. 5. Get everything boiling then set the heat to a low level and cook the mix for 22 mins until the chicken is fully done and the rice is soft. 6. Now add the olives and peas. 7. Cook everything for 7 more mins then remove the bay leaf and add in some cilantro. 8. Enjoy. 92

Asopao de Pollo

Buffalo

Chicken Bites

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

Ingredients 2 tbsps olive oil 3/4 C. hot pepper sauce 1/2 C. butter 2 lbs ground chicken 1 2/3 C. dry bread crumbs

2 stalks celery, diced 2 large eggs 2 tbsps hot pepper sauce

Directions 1. Coat a cookie sheet with olive oil then set your oven to 450 degrees before doing anything else. 2. Get your butter melted in a pan then add in 3/4 C. of hot sauce. Stir the mix until it is smooth then shut the heat. 3. Get a bowl, combine: eggs, chicken, celery, bread crumbs, and hot sauce mix. 4. Stir the mix then begin to work it with your hands into balls. 5. Place the balls on the sheet and cook them in the oven for 17 mins. 6. Coat the balls with 2 tbsps of additional hot sauce. Enjoy.

Buffalo Chicken Bites

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