The Winter-Time Cookbook: Delicious Winter Recipes for Hearty Winter Cooking [2 ed.] 1795836229, 9781795836227

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The WinterTime Cookbook Delicious Winter Recipes for Hearty Winter Cooking (2nd Edition) By BookSumo Press All rights reserved

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Table of Contents 7 . . . . . . . . Kielbasa Stew 8 . . . . . . . . Autumn Stew 9 . . . . . . . . Texas Stew 12 . . . . . . . Parisian Stew 13 . . . . . . . Mediterranean Stew 14 . . . . . . . Rutabaga Stew 15 . . . . . . . Basil and Tomato Stew 16 . . . . . . . Roasted Turkey II 20 . . . . . . . Tangerine Turkey 24 . . . . . . . Dinner Bead 25 . . . . . . . Pineapple Bake 26 . . . . . . . Creamy Mushrooms 27 . . . . . . . Autumn Country Quinoa 28 . . . . . . . Hearty Rice & Carrots 29 . . . . . . . Savory Winter Rice & Eggplants 30 . . . . . . . Sweet Corn 31 . . . . . . . Corn Bread 34 . . . . . . . Apple Dumplings 35 . . . . . . . Easiest Apple Crisp 36 . . . . . . . Apple & Cheddar Stuffed Chicken Breast 37 . . . . . . . Countryside Baked Chicken 40 . . . . . . . Backroad Chili 41 . . . . . . . French Au Gratin 42 . . . . . . . Creamy Mashed Potatoes 43 . . . . . . . Squash with Mushrooms and Pesto Sauce 46 . . . . . . . Chicken and Squash: (Dump Dinner) 47 . . . . . . . Winter Countryside Squash 48 . . . . . . . Snowfall Risotto 49 . . . . . . . Real Roasted Asparagus 50 . . . . . . . Baked Tarragon Asparagus 51 . . . . . . . Parmesan and Penne

52 . . . . . . . Parmesan Asparagus Soup 53 . . . . . . . Buttery Balsamic Asparagus 56 . . . . . . . Jasmine and Cashew Pasta Rice 57 . . . . . . . Autumn Primavera 58 . . . . . . . Seasoned Chicken and Corn Soup 59 . . . . . . . Spinach and Sausage Soup 60 . . . . . . . Spicy Kale and Onion Soup 61 . . . . . . . Potatoes, Corn, and Steak Soup 62 . . . . . . . Simple Soup 63 . . . . . . . Squash and Cilantro Soup 66 . . . . . . . Cannellini and Tomato Soup 67 . . . . . . . Turkey Leg Soup 68 . . . . . . . White Chili 69 . . . . . . . Basil and Black Chili 70 . . . . . . . Turkey Chili 71 . . . . . . . November Slow Cooker Chili 72 . . . . . . . 3 Bean III: (Vegetarian Chili) 73 . . . . . . . Bread from Maine 76 . . . . . . . Walnut Cinnamon Zucchini Bread 77 . . . . . . . Authentic Amish Bread 78 . . . . . . . Apple Dumplings II 79 . . . . . . . Chicken and Dumplings I 80 . . . . . . . Broccoli Tots 81 . . . . . . . Easy Broccoli and Quinoa 84 . . . . . . . Easy Parmesan Meat Loaf 85 . . . . . . . Spinach Loaf 86 . . . . . . . Rustic Lentils with Savory Chicken 87 . . . . . . . Lentil Soup 90 . . . . . . . Pumpkin Cookies 91 . . . . . . . Pumpkin Chili IV 92 . . . . . . . Boston Baked Pie 94 . . . . . . . New England Clam Chowder 95 . . . . . . . Classical Baked Beans from Boston

Kielbasa Stew

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 6 Calories 297 kcal Fat 24.8 g Carbohydrates 7.5g Protein 11.1 g Cholesterol 59 mg Sodium 1517 mg

Ingredients 1 lb turkey kielbasa sausage, cut into 1 inch pieces 1 tbsp butter 1 (14 oz.) can beef broth 1 (10.75 oz.) can tomato soup 1 1/2 C. water 3 C. shredded cabbage 1 onion, diced

1/2 C. diced green bell pepper 1 1/2 tsps salt 1/2 tsp ground black pepper 1/4 C. sour cream

Directions 1. Fry your sausage, in butter, in a big pot, until it is done then add in the water, pepper, tomato soup, salt, onions, bell pepper, cabbage, and broth. 2. Get everything boiling, set the heat to low, and let the contents cook for 50 mins. 3. Now add the sour cream and stir the mix. 4. Enjoy. 

Kielbasa Stew

7

AUTUMN

Stew

Prep Time: 25 mins Total Time: 4 h 25 mins Servings per Recipe: 8 Calories 592 kcal Fat 27.9 g Carbohydrates 61.9g Protein 29.4 g Cholesterol 76 mg Sodium 1085 mg

Ingredients 2 lbs beef stew meat, cut into 1 inch cubes 3 tbsps vegetable oil, divided 1 C. water 3 large potatoes, peeled and cubed 4 carrots, sliced 1 large green bell pepper, diced 4 cloves garlic, minced

1 onion, diced 2 tsps salt 1/2 tsp ground black pepper 1 (14.5 oz.) can whole peeled tomatoes, diced 2 tbsps beef bouillon granules 1 sugar pumpkin

Directions 1. Stir fry your beef in 2 tbsps of oil then add in: pepper, water, salt, potatoes, onions, carrots, garlic, and bell peppers. Get this mix boiling, set the heat to low, and let the contents cook for 2 hrs. Now add in the bouillon and stir the mix until everything is fully incorporated. 2. Once the bouillon is mixed in add the tomatoes and stir everything again. 3. Now set your oven to 325 degrees before doing anything else. 4. Remove the top of the pumpkin and take out the pulp and seeds. 5. Put the pumpkin in a roasting pan and pour the tomato mix inside. 6. Coat the pumpkin with some oil and cook everything for 2 hrs in the oven. Add some of the pumpkin flesh when serving the stew in bowls. Enjoy. 

8

Autumn Stew

Texas

Stew

Prep Time: 15 mins Total Time: 1 hr 25 mins Servings per Recipe: 6 Calories 323 kcal Fat 12 g Carbohydrates 35.8g Protein 18.7 g Cholesterol 47 mg Sodium 327 mg

Ingredients 2 tbsps vegetable oil 2 lbs ground beef 3 C. water 1 (16 oz.) package frozen corn 1 (15 oz.) can tomatoes 1 (15 oz.) can ranch-style beans 6 potatoes, peeled and cubed

1 onion, diced 1 green bell pepper, diced 1/4 C. diced celery 2 tbsps chili powder 1/4 tsp white sugar 1 dash garlic powder salt and ground black pepper to taste

Directions 1. Stir fry your beef for 9 mins then combine in: black pepper, water, salt, corn, garlic powder, tomatoes, sugar, ranch style beans, chili powder, potatoes, celery, onions, and bell peppers. 2. Place a lid on the pot and get everything boiling. 3. Once the mix is boiling set the heat to low and let the stew cook for 65 mins. 4. Enjoy. 

Texas Stew

9

PARISIAN

Stew

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 548 kcal Fat 20.3 g Carbohydrates 55g Protein 34.2 g Cholesterol 168 mg Sodium 1303 mg

Ingredients 1 lb smoked beef sausage links, sliced 10 frozen small corn cobs 10 small red potatoes 1 (3 oz.) package dry crab boil 1 1/2 lbs unpeeled, large fresh shrimp salt to taste

Directions 1. 2. 3. 4. 5.

12

Get the following boiling: dry crab, sausage, potatoes, and corn. Once the mix is boiling set the heat to low and let the contents cook for 17 mins. Now add in your shrimp and keep cooking the mix for 4 more mins. Remove all the liquids and top everything with some salt. Enjoy. 

Parisian Stew

Mediterranean Stew

Prep Time: 15 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 383 kcal Fat 19.7 g Carbohydrates 11.1g Protein 25.3 g Cholesterol 86 mg Sodium 402 mg

Ingredients 1 cooking spray (such as Pam(R)) 2 tbsps olive oil, divided 2 large onions, cut into 1/2-inch dice 4 cloves garlic, or more to taste, minced 8 chicken thighs, or more to taste, trimmed 2 C. dry white wine 2 (6.5 oz.) cans tomato sauce

1/2 tsp ground black pepper 1 lemon, juiced 1 drop hot pepper sauce (such as Tabasco(R)) 1 pinch ground cinnamon

Directions 1. 2. 3. 4. 5.

Coat a big pot with nonstick spray then add in 1 tbsp of olive oil. Begin to stir fry your garlic and onions for 7 mins then place the mix to the side. Add the rest of the oil and brown your chicken in it for 7 mins. Combine in the wine and get everything boiling. Once the mix is boiling reduce the heat to low and gently cook the chicken for 17 mins. Now combine in the cinnamon, tomato sauce, onion mix, hot sauce, black pepper, and lemon juice. Get the mix boiling again, set the heat to low, place a lid over on the pot, and gently cook the stew for 65 mins. Enjoy. 

Mediterranean Stew

13

RUTABAGA

Stew

Prep Time: 20 mins Total Time: 4 hr 25 mins Servings per Recipe: 15 Calories 111 kcal Fat 2.1 g Carbohydrates 12.9g Protein 10.7 g Cholesterol 23 mg Sodium 80 mg

Ingredients 1 tbsp vegetable oil 1 1/2 lbs chicken, diced 4 rutabagas, peeled and diced 4 medium beets, peeled and diced 4 carrots, diced 3 stalks celery, diced 1 red onion, diced

water, or to cover

Directions 1. Stir fry your chicken in veggie oil for 4 mins. 2. Now combine in: red onions, rutabagas, celery, beets, and carrots. Submerge the contents in some water and get the mix boiling. 3. Once the mix is boiling set the heat to low, and simmer the stew for 4 hrs. 4. Make sure you continue to add some water during the cooking time to keep the veggies simmering. 5. Enjoy. 

14

Rutabaga Stew

Basil

and Tomato Stew

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 12 Calories 200 kcal Fat 0.7 g Carbohydrates 43.8g Protein 6.1 g Cholesterol 0 mg Sodium 1075 mg

Ingredients 4 C. water 2 C. uncooked white rice 2 unpeeled potatoes, diced 1 (12 oz.) can tomato paste 1 (15 oz.) can tomato sauce 1 tsp dried basil 1 tbsp white sugar

1 tbsp salt 2 bay leaves 1 (13.5 oz.) can whole leaf spinach, drained 1 (14.5 oz.) can stewed tomatoes, drained and sliced 1/2 tbsp fresh lemon juice

Directions 1. 2. 3. 4.

Get the following boiling: tomato sauce, water, tomato paste, potatoes, and rice. Once the mix is boiling, set the heat to medium and add in: bay leaves, basil, salt, and sugar. Let the mix cook for 17 mins and stir the mix every 4 mins. Now add in the lemon juice, spinach, and stewed tomatoes. Stir everything then set the heat to low and let the mix gently boil for 17 more mins. 5. Enjoy.  

Basil and Tomato Stew

15

ROASTED

Turkey II

Ingredients For Turkey & Veggies: 1/3 C. pure maple syrup 2 C. apple cider ¾ C. butter 2½ tsp fresh lemon zest, grated finely 2 tbsp fresh marjoram, chopped and divided 2 tbsp fresh thyme, chopped and divided Salt and freshly ground black pepper, to taste 1 (14 lb.) whole turkey, giblets and neck removed and reserved

Prep Time: 30 mins Total Time: 5 hr 5 mins Servings per Recipe: 20 Calories 584 Fat 29.3g Cholesterol 206mg Sodium 314mg Carbohydrates 10.5g Fiber 0.6g Protein 65g

1 C. carrots, peeled and chopped roughly 1 C. celery stalk, chopped 2 C. onion, chopped 2 C. chicken broth For Gravy: Chicken broth, as required 3 tbsp all-purpose flour 2 tbsp apple brandy 1 bay leaf 1 tsp fresh thyme, chopped

Directions 1. In a pan, add maple syrup and apple cider on medium-high heat. 2. Bring to a boil and then cook, stirring occasionally for about 20 mins. 3. Remove from heat and immediately, add butter, lemon zest, half of fresh herbs, salt and black pepper and stir till butter is melted completely. 4. Cover and refrigerate to cool completely. 5. Set your oven to 375 degrees F. arrange an oven rack in the lowest third part of oven. 6. Arrange the turkey in a large roasting pan. 7. With a spatula, loosen the skin over each side of breastbone. 8. Remove the maple glaze from refrigerator. Reserve ¼ cup of glaze. 16

Roasted Turkey II

9. Coat the turkey with remaining glaze underneath the loosened skin and all over the skin generously. 10. With a kitchen twine, tie the both legs together at the bottom. 11. Place the vegetables and reserved giblets and neck around the turkey evenly. 12. Sprinkle the vegetables with remaining fresh herbs evenly. Add chicken broth evenly. 13. Roast for about 30 mins. Now, set the oven to 350 degrees F. 14. With a large foil paper loosely cover the turkey. Roast for about 3-4 hrs. 15. Transfer the turkey and vegetables in a large serving platter and keep aside for about 20 mins before serving. 16. In a cup, strain the roasting pan juices. Discard the fats from juice. 17. Pour enough chicken broth to make almost 3 cups of liquid mixture. 18. Now, transfer the liquid mixture in a pan on medium heat and bring to a boil. 19. Meanwhile add flour in the bowl of reserved maple mixture. 20. Add flour mixture in the pan, stirring continuously. 21. Stir in remaining ingredients. Cook for about 2-3 mins or thickens slightly. 

17

TANGERINE

Turkey

Ingredients 1½ C. tangerine juice ¾ C. canola oil ¾ C. unsalted butter, melted and divided 1 (10 lb.) whole turkey, giblets and neck removed and reserved

Prep Time: 30 mins Total Time: 4 hr 5 mins Servings per Recipe: 13 Calories 807 Fat 51.1g Cholesterol 256mg Sodium 316mg Carbohydrates 8.9g Fiber 0.8g Protein 74g

2¼ C. sausage stuffing Salt and freshly ground black pepper, to taste 2¼ C. turkey broth 3 tbsp all-purpose flour

Directions 1. Set your oven to 425 degrees F. 2. In a pan, mix together tangerine juice, canola oil and 1/3 cup of butter on medium heat. 3. Cook for about 3-4 mins. Remove from heat and let it cool for about 5 mins. 4. Soak a larger cheesecloth in tangerine juice mixture evenly. 5. Pat dry the turkey and arrange in a large shallow roasting pan. 6. Stuff the neck and body cavity with stuffing mix. 7. With a kitchen twine, tie the both legs together at the bottom. 8. Coat the whole turkey with remaining melted butter. Sprinkle with salt and black pepper generously. 9. Roast for about 25 mins. Now, set the oven to 325 degrees F. 10. Remove the roasting pan from oven. Cover the turkey with soaked cheesecloth completely. 11. Roast for 1 hour. Now, coat the cheesecloth with tangerine juice mixture. 12. Roast for 2 hrs, coating with tangerine juice mixture occasionally. 13. Transfer the turkey in a large serving platter and keep aside for about 25 mins before serving. 20

Tangerine Turkey

14. Discard the fats from juices of roasting pan and place on high heat. 15. Add ¼ cup of remaining butter and 1 cup turkey juice and cook, scraping the pan bits. 16. In a pan, add remaining ¼ cup of butter and flour on low heat. 17. Cook, beating continuously for about 3 mins. Stir in pan mixture, remaining broth, reserved giblets and neck. 18. Simmer, stirring continuously for about 10 mins. 19. Strain the gravy and serve with turkey. 

21

DINNER

Bead

Ingredients

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 15 Calories 202 Fat 11.1g Cholesterol 26mg Sodium 368mg Carbohydrates 18.4g Fiber 1.5g Protein 6.4g

1 C. Parmesan cheese, grated freshly ½ C. butter, melted 1 (1 lb.) frozen bread dough loaf, cut into 36 equal pieces

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

24

Grease 12 cups of a large-sized muffin tin. Divide grated cheese in prepared muffin cups evenly. In a bowl, add melted butter. With your hands, roll each piece of dough in a ball shape. Then dip the dough balls in melted butter completely. Place 3 balls in each muffin cup and gently, press down the balls in cheese. Cover the muffin cups with a light cloth. Keep in warm place for about 5-7 ours. Set your oven to 375 degrees F. Bake for about 20-25 minutes or till golden brown. 

Dinner Bead

Pineapple Bake

Ingredients

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 5 Calories 353 Fat 17.4g Cholesterol 148mg Sodium 243mg Carbohydrates 46.2g Fiber 1.3g Protein 5.6g

2 tsp all-purpose flour ½ C. white sugar Pinch of salt 1 (20 oz.) can crushed pineapple with juice 3 eggs, beaten 3 white bread slices, cubed 1/3 C. butter

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

Set your oven to 350 degrees F. Lightly, grease a baking dish. In a bowl, mix together flour, sugar and salt. Add pineapple with juice and eggs and mix till well combined. Transfer the pineapple mixture into prepared baking dish. Place bread cubes over pineapple mixture evenly. Top with butter in the form of dots. Bake for about 45 minutes or till top becomes golden brown. 

Pineapple Bake

25

CREAMY

Mushrooms

Ingredients 4 turkey bacon strips, chopped, optional 1 (16 oz.) package frozen green peas, thawed ½ C. red onion, chopped 1 C. heavy whipping cream Drop of Worcestershire sauce Pinch of monosodium glutamate Pinch of salt and freshly ground black pepper

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 329 Fat 17.6g Cholesterol 61mg Sodium 338mg Carbohydrates 13.6g Fiber 3.6g Protein 7.7g

1 (14 oz.) package fresh mushrooms, sliced 2 tsp broth

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

26

Heat a large nonstick skillet on medium-high heat. Add bacon and cook for about 8-10 minutes or till crisp. Meanwhile in a pan of boiling water, add peas and cook for about 5-7 minutes. Drain well. Add onion in the skillet with bacon and cook for about 5-7 minutes. Stir in cream and cook for about 5 minutes. Stir in Worcestershire sauce, monosodium glutamate, salt and black pepper. Now, stir in mushrooms, peas and broth and gently, stir to coat with bacon mixture. Serve hot. 

Creamy Mushrooms

Autumn

Country Quinoa

Ingredients 2 tbsp olive oil 1 small onion, chopped 2 carrots, peeled and sliced 1 celery stalk, chopped 1 garlic clove, minced ½ C. dried quinoa 1 C. vegetable broth

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 3 Calories 227 Fat 11.1g Cholesterol 0mg Sodium 195mg Carbohydrates 27.3g Fiber 4.2g Protein 5.2g

1 tsp ground turmeric ¼ tsp dried basil, crushed Salt, to taste 1 tsp fresh lime juice

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

In a large pan, heat oil on medium heat. Add onion, carrot, celery and garlic and sauté for about 5 minutes. Stir in quinoa, broth, turmeric and basil and bring to a gentle boil Reduce the heat to low. Simmer, covered for about 25-30 minutes or till all the liquid is absorbed. Stir in salt and lime juice and remove from heat. Serve hot. 

Autumn Country Quinoa

27

HEARTY RICE

& Carrots

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 160 Fat 2g Cholesterol 0mg Sodium 435mg Carbohydrates 31.4g Fiber 1.9g Protein 3.6g

Ingredients 1 tbsp olive oil 2 large carrots, peeled and chopped 1 large onion, chopped 1 celery stalk, chopped 2 garlic cloves, minced ½ C. wild rice 3½ C. vegetable broth

1 C. long-grain white rice 2 tbsp fresh parsley, chopped

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

28

In a large nonstick pan, heat oil on medium heat. Add carrots, onion, celery and garlic and sauté for about 5 minutes. Stir in wild rice and broth and bring to a gentle boil. Reduce the heat to low. Simmer, covered for about 25 minutes. Stir in white rice and simmer, covered for about 20 minutes. Stir in parsley and remove from heat. Serve hot. 

Hearty Rice & Carrots

Savory Winter

Rice & Eggplants

Ingredients 3 tbsp olive oil, divided 3 tbsp butter 1 large eggplant, peeled and cubed 8 oz. mushrooms, chopped 1 medium onion, chopped ½ tsp garlic, minced 1 tsp Italian seasoning

Prep Time: 15 mins Total Time: 46 mins Servings per Recipe: 6 Calories 243 Fat 18.2g Cholesterol 23mg Sodium 576mg Carbohydrates 17.7g Fiber 3.9g Protein 4.7g

½ tsp salt ¼ tsp freshly ground black pepper 1 C. chicken broth 1 C. cooked wild rice ½ C. half-and-half 1 (10¾ oz.) can condensed cream of mushroom soup

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

In a large nonstick pan, heat 1 tablespoon of oil and butter on medium heat. Add eggplant and cook for about 5 minutes. Transfer the eggplant into a bowl. In the same pan, heat remaining oil on medium heat. Add mushrooms and onion and sauté for about 5 minutes. Add garlic, Italian seasoning, salt, black pepper and cooked eggplant and sauté for about 1 minute. Stir in chicken broth and simmer for about 5 minutes. Stir in remaining ingredients and bring to a gentle boil. Reduce the heat to low. Simmer, stirring occasionally for about 15 minutes. 

Savory Winter Rice & Eggplants

29

SWEET

Corn

Ingredients 2 (10 oz.) packages frozen corn kernels, thawed 2 tbsp butter, softened 1 C. heavy cream 2 tbsp granulated sugar 1 tsp salt ¼ tsp freshly ground black pepper 2 tbsp all-purpose flour

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 253 Fat 16.5g Cholesterol 54mg Sodium 373mg Carbohydrates 24.8g Fiber 2.1g Protein 5.1g

¼ C. whole milk ¼ C. Parmesan cheese, grated freshly

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

30

In a large skillet, mix together corn, butter, cream, sugar, salt and black pepper on medium heat. In a bowl, add flour and milk and beat till well combined. Gradually, add flour mixture in skillet, beating continuously. Cook, stirring continuously for about 3-5 minutes or till corns are cooked and sauce become thick. Remove from heat and immediately add cheese and stir till melted completely. Serve hot. 

Sweet Corn

Corn

Bread

Ingredients

Prep Time: 10 mins Total Time: 60 mins Servings per Recipe: 6 Calories 587 Fat 36g Cholesterol 138mg Sodium 1317mg Carbohydrates 54.6g Fiber 1.6g Protein 14.5g

1 (12 oz.) package corn bread mix 1 (8¾ oz.) can sweet corn, drained 1 (8 oz.) can cream-style corn 2 eggs, beaten ½ C. butter, melted 1 C. sour cream 1 C. Swiss cheese, shredded freshly

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

Set your oven to 350 degrees F. Grease an 8x8-inch baking pan. In a large bowl, add all ingredients except cheese and mix till well combined. Transfer the corn mixture into prepared baking pan. Bake for about 35-40 minutes. Remove the baking pan from oven. Top the bread with shredded cheese evenly. Bake for 10 minutes more or till a toothpick inserted in the center comes out clean. Serve warm. 

Corn Bread

31

APPLE

Dumplings

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 16 Calories 333 kcal Fat 19 g Carbohydrates 38.5g Protein 2.7 g Cholesterol 31 mg Sodium 360 mg

Ingredients 2 large Granny Smith apples, peeled, cored and cut each apple in 8 wedges 2 (10 oz.) cans refrigerated crescent roll dough 1 C. butter 1 1/2 C. white sugar 1 tsp ground cinnamon 1 (12 fluid oz.) can Mountain Dew

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

34

Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking dish. Separate the crescent roll dough into triangles. Place 1 apple wedge over a dough piece and roll the triangle around the apple wedge. With your hands, pinch to seal the roll. Arrange the dumplings onto the prepared baking dish in a single layer. In a small pan, melt the butter and add the cinnamon and sugar and stir to combine. Place the butter mixture over the dumplings evenly and top with the Mountain Dew. Cook everything in the oven for about 35-45 minutes. 

Apple Dumplings

Easiest

Apple Crisp

Prep Time: 20 mins Total Time: 60 mins Servings per Recipe: 6 Calories 361 kcal Fat 15.6 g Carbohydrates 55.7g Protein 2g Cholesterol 41 mg Sodium 110 mg

Ingredients 4 C. apples - peeled, cored, and sliced 1 tsp ground cinnamon 1 C. white sugar 3/4 C. all-purpose flour 1/2 C. cold butter

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease an 8x8-inch casserole dish. 2. Place the apple slices in the bottom of the prepared baking dish evenly. 3. Sprinkle with the cinnamon and drizzle with the water evenly. 4. In a bowl, mix together the sugar and flour. 5. With a pastry cutter, cut the butter and mix till a crumbly mixture forms. 6. Place the mixture over the apple slices evenly and cook everything in the oven for about 30-40 minutes. 

Easiest Apple Crisp

35

ELEGANT APPLE

& Cheddar Stuffed Chicken Breast

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 139 kcal Fat 5.1 g Carbohydrates 4.9g Protein 15 g Cholesterol 46 mg Sodium 120 mg

Ingredients 2 skinless, boneless chicken breasts 1/2 C. chopped apple 2 tbsp shredded Cheddar cheese 1 tbsp Italian-style dried bread crumbs 1 tbsp butter 1/4 C. broth 1/4 C. water

1 tbsp water 1 1/2 tsp cornstarch 1 tbsp chopped fresh parsley, for garnish

Directions 1. In a bowl, mix together the apple, breadcrumbs and cheese. 2. Place the chicken breasts between 2 sheets of wax paper and with a meat mallet, flatten to 1/4-inch thickness. 3. Place the mixture in the center of the chicken breasts evenly. 4. Roll each breast around the filling and secure with the toothpicks. 5. In a large skillet, melt the butter on medium heat and cook the chicken breasts till browned completely. 6. Add the broth and 1/4 C. of the water and simmer, covered for about 15-20 minutes. 7. Transfer the chicken breasts onto a plate. 8. In a bowl, mix together the cornstarch and the remaining water. 9. Add the cornstarch mixture in the skillet with juices and cook till the gravy becomes thick. 10. Pour the gravy over the chicken breasts and serve with a garnishing of parsley 36

Elegant Apple & Cheddar Stuffed Chicken Breast

Countryside

Baked Chicken

Prep Time: 30 mins Total Time: 2 hr 30 mins Servings per Recipe: 6 Calories 495 kcal Fat 32 g Carbohydrates 2.4g Protein 46.6 g Cholesterol 153 mg Sodium 713 mg

Ingredients 2 tbsps butter 1 (4 lb) whole chicken salt and pepper to taste 1 tsp dried thyme 2 carrots, cut in chunks paprika to taste 8 slices bacon

2 C. beef broth

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

Set your oven to 450 degrees before doing anything else. Coat your chicken with the following: thyme, butter, paprika, pepper, and salt. Fill the chicken with the carrots and then string the legs together. Place your bacon on top of the chicken and then run toothpicks through it to keep the bacon in place. Place the chicken in a roasting pan and then pour the broth around the chicken and not on top of it. Cook everything for 17 mins in the oven then set the heat to 350 and continue cooking for 80 more mins. Try to baste the chicken at least 4 times while roasting. Now take off the bacon from the chicken and baste it one more before cooking in the oven again to get the skin brown and crispy. This should take about 10 to 15 more mins. Enjoy. 

Countryside Baked Chicken

37

BACKROAD

Chili

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 489 kcal Fat 22.4 g Carbohydrates 49.2g Protein 22.1 g Cholesterol 64 mg Sodium 997 mg

Ingredients 1 C. elbow macaroni 1 lb ground beef 1 small onion, diced 1 C. diced celery 1/2 large green bell pepper, diced 1 (15 oz.) can kidney beans, drained 2 (10.75 oz.) cans condensed tomato soup

2 (14.5 oz.) cans diced tomatoes 1/8 C. brown sugar salt and pepper to taste

Directions 1. Boil your pasta in water for 9 mins then remove all the liquid. 2. Meanwhile boil your green pepper and celery in water for 5 mins then remove the liquid as well. 3. Now stir fry your beef until fully done and combine in the onions and cook them until they are seethrough. 4. Now add in the celery mix, and: brown sugar, kidney beans, and tomato soup. 5. Simmer everything for 10 mins then shut the heat and add in some pepper and salt and the pasta. 6. Enjoy. 

40

Backroad Chili

French

Au Gratin

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 9 Calories 263 kcal Fat 9.6 g Carbohydrates 37.7g Protein 7g Cholesterol 19 mg Sodium 739 mg

Ingredients Unsalted butter 2 1/2 C. chicken broth 4 large russet potatoes, peeled, diced 1 tsp salt 1/4 C. unsalted butter 4 cloves garlic, finely chopped 1/2 C. grated Parmesan cheese

Salt and pepper to taste 1/2 C. panko bread crumbs

Directions 1. 2. 3. 4.

Coat a baking dish with butter then set your oven to 375 degrees before doing anything else. Add your broth to a large pot and combine in 1 tsp of salt and your potatoes. Get everything boiling. Once the potatoes are boiling, place a lid on the pot, set the heat to low, and let everything cook for 15 mins. 5. Remove the potatoes from the liquid to a bowl. 6. Place the broth in a separate bowl as well. 7. Clean the pot then add in 2 tbsps of butter and begin to stir fry your garlic in it for 4 mins. 8. Add the potatoes into the pot and mash them with the butter and garlic. 9. Add in 1 C. of broth and continue mashing. 10. Now stir in the 1/4 C. of cheese and more 2 tbsp of butter. 11. Add some pepper and salt if you like. 12. Spread the potatoes into the baking dish and top it with the rest of the cheese and the bread crumbs. 13. Cook everything in the oven for 25 mins. 14. Enjoy.  French Au Gratin

41

CREAMY

Mashed Potatoes

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 212 kcal Fat 10 g Carbohydrates 27.5g Protein 4.3 g Cholesterol 26 mg Sodium 136 mg

Ingredients 2 lbs potatoes, scrubbed and chopped 2 tbsps butter 2 oz. cream cheese 1/3 C. sour cream 2 tsps dried basil 1/2 tsp garlic powder salt and ground black pepper to taste

Directions 1. Get your potatoes boiling in water and salt, place a lid on the pot, set the heat to low, and let everything cook for 25 mins. 2. Remove all the liquid and being to partially mash your potatoes. 3. Add in: the garlic powder, butter, basil, cream cheese, and sour cream. 4. Mash the potatoes until they are smooth then add in some pepper and salt. 5. Enjoy. 

42

Creamy Mashed Potatoes

Squash with

Mushrooms and Pesto Sauce

Prep Time: 25 mins Total Time: 1 hr 40 mins Servings per Recipe: 9 Calories 160 kcal Fat 10.8 g Carbohydrates 14.1g Protein 4.3 g Cholesterol 20 mg Sodium 461 mg

Ingredients 1 spaghetti squash, halved lengthwise and seeded 3 tbsps butter, divided 1 onion, sliced 1 C. kale, stems removed and leaves chopped 4 white mushrooms, sliced 1 tsp garlic salt 1 tsp Italian seasoning

1 tsp red pepper flakes 1 tsp olive oil 2 tbsps prepared pesto 1/4 C. grated Parmesan cheese

Directions 1. Grease a casserole dish with non-stick spray or oil and then set your oven to 400 degrees before doing anything else. Cook the squash in the oven for 1 hr and then once it has lost its heat shred the insides with a fork and set it all aside. Stir fry your onions until see-through in 1 tbsp of butter then add in your mushrooms, squash, red pepper flakes, two tbsp of butter, Italian seasoning, garlic salt, and kale. 2. Let this cook for 4 mins. 3. Shut the heat and add pesto and olive oil to the squash and parmesan while stirring. Enjoy. 

Squash with Mushrooms and Pesto Sauce

43

CHICKEN

and Squash (Dump Dinner)

Prep Time: 5 hr 20 mins Total Time: 5 hr 20 mins Servings per Recipe: 2 Calories 235 kcal Fat 3.6 g Carbohydrates 23.2g Protein 25.7 g Cholesterol 61 mg Sodium 2040 mg

Ingredients 12 oz. spaghetti squash, peeled, seeded, and cut into 3-inch pieces 1 (14.5 oz.) can petite diced tomatoes 1 C. chicken broth 8 oz. chicken breast, diced 1/2 green bell pepper, chopped 1 tsp salt

1 tsp white sugar 1 tsp chopped fresh parsley 1/2 tsp basil 1/4 tsp oregano leaves 1/4 tsp garlic powder 1/4 tsp onion powder

Directions 1. Add the following to the crock of a slow cooker: onion powder, spaghetti squash, bell peppers, garlic powder, tomatoes, oregano, chicken broth, basil, chicken, parsley, sugar, and salt. 2. Stir the mix then place the lid on the crock. 3. Cook everything for 6 hrs with a low level of heat. 4. Stir the contents again then serve. Enjoy. 

46

Chicken and Squash: (Dump Dinner)

Winter

Countryside Squash

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 249 kcal Fat 11.7 g Carbohydrates 35.3g Protein 5.7 g Cholesterol 0 mg Sodium 1530 mg

Ingredients 1 spaghetti squash, halved and seeded 3 tbsps extra-virgin olive oil 1/4 C. ground vegan sausage 1 small onion, chopped 1 small green bell pepper, chopped 2 cloves garlic, chopped 1/2 C. sliced fresh mushrooms

1 (6.5 oz.) can tomato sauce 1 (6 oz.) can tomato paste 3/4 C. water 2 tbsps dried Italian seasoning 2 tbsps brown sugar 2 tsps sea salt 1 tsp ground black pepper

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a casserole dish and layer your squash in it with the flesh facing downwards. Fill about 1/4 of the dish with water then cook the squash in the oven for 50 mins. 3. At the same time begin to stir fry your garlic, sausage, bell pepper, and onions for 8 mins then combine in the mushrooms and continue frying everything for 4 more mins. 4. Stir the mix then add in: black pepper, tomato sauce, sea salt, tomato paste, brown sugar, water, and Italian spice. 5. Stir the mix, place a lid on the pan, and let everything gently boil for 37 mins. 6. Now scrape out the insides of the squash on a dish for serving then top it with the sausage mix. Enjoy. 

Winter Countryside Squash

47

SNOWFALL

Risotto

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 357 kcal Fat 8.7 g Carbohydrates 53.4g Protein 11.1 g Cholesterol 8 mg Sodium 355 mg

Ingredients 20 fresh asparagus spears, trimmed 4 C. low-sodium chicken broth 2 tbsps olive oil 1 small onion, diced 1 stalk celery, diced 1/4 tsp salt 1/4 tsp ground black pepper1 clove garlic, minced

1 C. arborio rice 1/2 C. broth 1/4 C. freshly grated Parmesan cheese 2 tbsps lemon juice 1/2 tsp lemon zest

Directions 1. 2. 3. 4.

With a steamer insert, steam your asparagus for 7 mins, with 2 inches of water. Now slice the spears into bite sized pieces. Get your broth boiling in a large pot and then lower the heat for a light simmer. Get a frying pan and stir fry your celery and onions for 6 mins in olive oil and then add in the rice and garlic and continue cooking for 6 more mins. 5. Now add in the broth and cook for 6 more mins. 6. Create a risotto by adding 1 ladle of simmering broth to the rice. 7. Let it absorb into the rice and then add another ladle full. 8. While adding the broth stir the contents. Once you have added the broth let everything cook for 20 mins then pour in your asparagus. 9. Shut the heat and add your lemon juice, parmesan, and zest. 10. Enjoy.  48

Snowfall Risotto

Real

Roasted Asparagus

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 123 kcal Fat 10.8 g Carbohydrates 5.2g Protein 3.3 g Cholesterol 2 mg Sodium < 471 mg

Ingredients 1 bunch thin asparagus spears, trimmed 3 tbsps olive oil 1 1/2 tbsps grated Parmesan cheese 1 clove garlic, minced 1 tsp sea salt 1/2 tsp ground black pepper 1 tbsp lemon juice

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

Set your oven to 425 degrees before doing anything else. Get a bowl and combine the olive oil with the asparagus. Then add in: pepper, parmesan, salt, and garlic. Evenly distribute the spears in a casserole dish and then roast everything the oven for 17 mins. After the roasting time has elapsed top the contents with lemon juice. Enjoy. 

Real Roasted Asparagus

49

BAKED TARRAGON, LEMONS

and Provolone Asparagus

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 4 Calories 530 kcal Fat 33.3 g Carbohydrates 28.8g Protein 36.8 g Cholesterol 97 mg Sodium 1170 mg

Ingredients 1/2 C. mayonnaise 3 tbsps Dijon mustard 1 lemon, juiced and zested 2 tsps dried tarragon 1 tsp ground black pepper 1/2 tsp salt 16 spears fresh asparagus, trimmed

4 skinless, boneless chicken breast halves 4 slices provolone cheese 1 C. panko bread crumbs

Directions 1. Coat a casserole dish with oil and then set your oven to 475 degrees before doing anything else. Get a bowl, combine the following until smooth: pepper, mayo, salt, Dijon, tarragon, lemon zest, and juice. 2. Microwave your asparagus for 2 mins. 3. Now flatten your chicken breasts with a mallet to a quarter of an inch. 4. Put a piece of cheese on each piece of chicken and also four pieces of asparagus. Now roll the chicken breast around the asparagus. 5. Put the rolls into the dish and then top with some Dijon mix and some bread crumbs. Cook the chicken in the fridge for 27 mins and the chicken is fully done. Enjoy. 

50

Baked Tarragon, Lemons, and Provolone Asparagus

Parmesan

and Penne

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 332 kcal Fat 10.9 g Carbohydrates 43.3g Protein 16.7 g Cholesterol 20 mg Sodium 69 mg

Ingredients 1 (16 oz.) package dried penne pasta 5 tbsps olive oil, divided 2 skinless, boneless chicken breast halves - cut into cubes salt and pepper to taste garlic powder to taste1/2 C. low-sodium chicken broth

1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces 1 clove garlic, thinly sliced 1/4 C. Parmesan cheese

Directions 1. Boil your pasta in salt and water for 9 mins. The remove all the liquid. 2. Coat your chicken with garlic powder, pepper, and salt before frying them in olive oil (3 tbsps) for 7 mins. Place everything on paper towels to remove excess oils. 3. Add the broth to the pan and then add: pepper, asparagus, salt, garlic, and garlic powder. 4. Cook the asparagus with a lid on the pan for 8 mins. Then add in your chicken and heat it up again. 5. Add the pasta to the pan and let everything rest for 7 mins. Add in parmesan and 2 tbsps of olive oil before serving. 6. Enjoy. 

Parmesan and Penne

51

PARMESAN

Asparagus Soup

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 167 kcal Fat 6.7 g Carbohydrates 18.7g Protein 9.7 g Cholesterol 15 mg Sodium 967 mg

Ingredients 1 lb. fresh asparagus 3/4 C. chopped onion 1/2 C. vegetable broth 1 tbsp butter 2 tbsps all-purpose flour 1 tsp salt1 pinch ground black pepper 1 1/4 C. vegetable broth

1 C. soy milk 1/2 C. yogurt 1 tsp lemon juice 1/4 C. grated Parmesan cheese

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

Boil your asparagus and onions in half a C. of broth until soft. Once the mix is soft puree the broth and the asparagus in a food processor or blender. Now in the same pot add: butter, flour, pepper, and salt. Cook for 2 mins stirring constantly. Then add in the rest of the broth and turn up the heat. Get the contents simmering and then add the milk and puree. Stir and cook for 1 min then add lemon juice and yogurt. Once everything is hot place the soup into bowls. 7. Top with parmesan. 8. Enjoy. 

52

Parmesan Asparagus Soup

Buttery

Balsamic Asparagus

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 77 kcal Fat 5.9 g Carbohydrates 4.9g Protein 2.8 g Cholesterol 15 mg Sodium 269 mg

Ingredients 1 bunch fresh asparagus, trimmed cooking spray salt and pepper to taste 2 tbsps butter 1 tbsp soy sauce 1 tsp balsamic vinegar

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Evenly distribute your asparagus in a casserole dish and then top with pepper, salt, and nonstick spray first. 3. Roast everything in the oven for 14 mins. 4. Then cook the following in a pan for a few mins: vinegar, butter, and soy sauce. 5. Garnish the asparagus with the butter sauce. 6. Enjoy with rice. 

Buttery Balsamic Asparagus

53

JASMINE

and Cashew Pasta Rice

Prep Time: 25 mins Total Time: 50 mins Servings per Recipe: 8 Calories 249 kcal Fat 10 g Carbohydrates 35.1g Protein 5.3 g Cholesterol 15 mg Sodium 173 mg

Ingredients 1/4 C. butter 2 oz. uncooked spaghetti, broken 1/4 C. minced onion 1/2 tsp minced garlic 1 1/4 C. uncooked jasmine rice 2 1/4 C. vegetable broth salt and pepper to taste

1/2 lb. fresh asparagus, trimmed and cut into 2 inch pieces 1/2 C. cashew halves

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

56

Cook your pasta in melted butter until the butter turns a little brown. Then add in garlic and onions and cook for 3 more mins. Pour in your rice and let it cook for 6 mins then add in pepper and salt and broth. Get the broth boiling. Then place a lid on the pot and set the heat to low. Cook the rice covered for 22 mins. Simultaneously cook the asparagus in boiling water for 5 to 7 mins until soft but crunchy. Add the asparagus and nuts to the rice and stir a bit. Enjoy. 

Jasmine and Cashew Pasta Rice

Autumn

Primavera

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 6 Calories 406 kcal Fat 15.4 g Carbohydrates 54.4g Protein 13.6 g Cholesterol 15 mg Sodium 252 mg

Ingredients 1 (12 oz.) package penne pasta 1 yellow squash, chopped 1 zucchini, chopped 1 carrot, cut into matchsticks 1/2 red bell peppers, cut into matchsticks 1/2 pint grape tomatoes 1 C. fresh green beans, trimmed and cut into 1 inch pieces 5 spears asparagus, trimmed and cut into 1 inch pieces 1/4 C. olive oil, divided 1 tbsp Italian seasoning 1/2 tbsp lemon juice 1/4 tsp salt 1/4 tsp coarsely ground black pepper 1 tbsp butter 1/4 large yellow onion, thinly sliced 2 cloves garlic, thinly sliced 2 tsps lemon zest 1/3 C. chopped fresh basil leaves 1/3 C. chopped fresh parsley 3 tbsps balsamic vinegar 1/2 C. grated Romano cheese Autumn Primavera

Directions 1. Layer foil inside a casserole dish and then set your oven to 450 degrees before doing anything else. 2. Cook your pasta in salt and water for 11 mins. 3. Get a bowl, toss: asparagus, salt, Italian seasoning, pepper, squash, beans, olive oil (2 tbsp), zucchini, tomatoes, lemon juice, carrots, and bell pepper. 4. Evenly distribute the veggies throughout the casserole dish. 5. Cook everything in the oven for 17 mins. 6. Stir fry your garlic and onions in butter and olive oil for 6 mins. 7. Then add in: vinegar, pasta, parsley, lemon zest, and basil. 8. Cook the mix for 6 more mins. Then place everything in a bowl. 9. Add in the veggies after they have finished cooking and then garnish everything with your Romano. 10. Enjoy.  57

SEASONED CHICKEN

and Corn Soup

Ingredients 2 quarts water 8 skinless, boneless chicken breast halves 1/2 tsp salt 1 tsp ground black pepper 1 tsp garlic powder 2 tbsps dried parsley 1 tbsp onion powder 5 cubes chicken bouillon 3 tbsps olive oil 1 onion, chopped

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 473 kcal Fat 15.3 g Cholesterol 82 mg Sodium 2436 mg Carbohydrates 50.3 g Fiber 10.1 g Protein 39.6 g

3 cloves garlic, chopped 1 (16 oz.) jar chunky salsa 2 (14.5 oz.) cans peeled and minced tomatoes 1 (14.5 oz.) can whole peeled tomatoes 1 (10.75 oz.) can condensed tomato soup 3 tbsps chili powder 1 (15 oz.) can whole kernel corn, drained 2 (16 oz.) cans chili beans, undrained 1 (8 oz.) container sour cream

Directions 1. Bring a mixture of water, parsley, chicken, salt, pepper, garlic powder, onion powder and bouillon cubes to boil before cooking it over low heat for one full hour. 2. Remove the chicken and shred it. 3. Now cook onion and garlic in hot olive oil for a few minutes before adding salsa, minced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 C. broth into the pan. 4. Cook on low heat for 30 minutes. 5. Serve. 

58

Seasoned Chicken and Corn Soup

Spinach

and Sausage Soup

Ingredients 6 C. chicken broth 1 onion, chopped (3.5 oz.) Italian turkey sausage 3 large potatoes, cubed 1 bunch fresh spinach, washed and chopped 1/4 C. evaporated milk Salt to taste

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 558 kcal Fat 25.2 g Cholesterol 56 mg Sodium 1745 mg Carbohydrates 57.4 g Fiber 8.4 g Protein 26.4 g

Ground black pepper to taste

Directions 1. Remove skin from sausage and cook it over medium heat along with chopped onion before placing it in a pan with stock and potatoes. 2. Boil the mixture until you see that the potatoes are tender before adding spinach and cooking until the spinach is tender. 3. Turn the heat off and add evaporated milk. 4. Serve. 

Spinach and Sausage Soup

59

SPICY KALE

and Onion Soup

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 5 Calories 271 kcal Fat 21.7 g Cholesterol 72 mg Sodium 1216 mg Carbohydrates 6.8 g Fiber 1.3 g Protein 12.4 g

Ingredients 12 links spicy beef sausage, sliced 1 tbsp vegetable oil 3/4 C. minced onion 1 1/4 tsps minced garlic 2 tbsps chicken soup base 4 C. water 2 potatoes, halved and sliced

2 C. sliced kale 1/3 C. heavy cream

Directions 1. Set your oven at 300 degrees F before doing anything else. 2. Bake sausage links in the preheated oven for about 25 minutes before slicing it into half inch slices. 3. Cook onion and garlic in hot oil for one minute before adding broth, water, potatoes and cooking it for 14 minutes. 4. Turn down the heat to low and stir in sausage, kale and cream. 5. Cook for a few more minutes and serve. 

60

Spicy Kale and Onion Soup

Potatoes, Corn

and Steak Soup

Ingredients 2 tbsps butter 2 tbsps vegetable oil 1 1/2 lbs lean boneless beef round steak, cut into cubes 1/2 C. chopped onion 3 tbsps all-purpose flour 1 tbsp paprika 1 tsp salt 1/4 tsp ground black pepper 4 C. beef broth 2 C. water 4 sprigs fresh parsley, chopped 2 tbsps chopped celery leaves 1 bay leaf 1/2 tsp dried marjoram 1 1/2 C. peeled, minced Yukon Gold potatoes 1 1/2 C. sliced carrots 1 1/2 C. chopped celery 1 (6 oz.) can tomato paste 1 (15.25 oz.) can whole kernel corn, drained

Potatoes, Corn, and Steak Soup

Prep Time: 45 mins Total Time: 2 hr 15 mins Servings per Recipe: 6 Calories 361 kcal Fat 12.9 g Cholesterol 84 mg Sodium 1118 mg Carbohydrates 26.9 g Fiber 4.4 g Protein 36 g

Directions 1. Cook steak cubes and onion in a hot mixture of butter and oil for 10 minutes before stirring in a mixture of pepper, paprika, flour and salt into the pan. 2. Now add this mixture to a large pot containing a mixture of beef broth, water, celery leaves, marjoram, bay leave and parsley before cooking it for 45 minutes or until the meat is tender. Now stir in potatoes, tomato paste, carrots, celery and corn before cooking it over low heat for 20 more minutes or until the vegetables are tender. Remove bay leaf from the soup and serve.

61

SIMPLE

Soup

Ingredients 1 lb Italian turkey sausage 2 onions, chopped 1 (28 oz.) can whole peeled tomatoes with juice 6 C. chicken broth 2 tsps dried basil 2 C. bow tie pasta 1/2 tsp garlic salt

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 5 Calories 399 kcal Fat 25.7 g Cholesterol 58 mg Sodium 1690 mg Carbohydrates 23.1 g Fiber 3.9 g Protein 19.3 g

1 C. chopped celery 1 C. chopped carrots 1 1/2 C. shredded cabbage

Directions 1. Cook sausage until no longer pink before adding carrots, onions and celery, and cooking all this for 5 minutes. 2. Bring the mixture to boil after stirring in tomatoes, cabbage, chicken broth and basil. 3. Add macaroni and cook on low heat for 10 minutes before adding garlic salt. 4. Serve. 

62

Simple Soup

Squash

and Cilantro Soup

Ingredients 2 cubes chicken bouillon, crumbled 2 C. hot water 1 tbsp unsalted butter 1 small yellow onion, minced 3 cloves garlic, minced 1/4 tsp mashed red pepper flakes 2 chayote squashes, peeled and cut into 1/2-inch pieces 2 tbsps chopped fresh cilantro salt and ground black pepper to taste 1 tbsp chopped fresh cilantro

Squash and Cilantro Soup

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 61 kcal Fat 3.2 g Cholesterol 8 mg Sodium 604 mg Carbohydrates 7.7 g Fiber 2.2 g Protein 1.6 g

Directions 1. Cook onion, red pepper and garlic in hot butter for a few minutes and add the squash, 2 tbsps cilantro, salt, and pepper before cooking it for another 5 minutes. 2. Now stir in bouillon (which was dissolved in hot water) and cilantro before cooking all this on low heat for 20 minutes. 3. Blend the mixture in a blender until smooth. 4. Serve in bowls. 

63

CANNELLINI

and Tomato Soup

Ingredients

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 14 Calories 303 kcal Fat 19.4 g Cholesterol 40 mg Sodium 1688 mg Carbohydrates 15 g Fiber 4.3 g Protein 16.4 g

1 tbsp olive oil 2 lbs Italian turkey sausage 2 (32 oz.) cartons chicken broth 2 (15 oz.) cans cannellini beans, rinsed and drained 1 head escarole, chopped 1 (15 oz.) can tomato sauce

Directions 1. Cook sausage in hot olive oil for 10 minutes before adding chicken broth, beans, escarole, and tomato sauce into the pan. 2. Cook on low heat for 20 minutes. 3. Serve. 

66

Cannellini and Tomato Soup

Turkey

Leg Soup

Ingredients 2 turkey legs 1 C. minced celery 1 1/2 C. minced potatoes 2 (10.75 oz.) cans condensed cream of chicken soup 1 lb processed cheese, cubed 1 C. minced carrots 1 C. minced onion

Prep Time: 15 mins Total Time: 1 hr 25 mins Servings per Recipe: 7 Calories 472 kcal Fat 25.2 g Cholesterol 146 mg Sodium 1505 mg Carbohydrates 24.6 g Fiber 3.8 g Protein 37.1 g

1 (16 oz.) package frozen chopped broccoli 4 C. water

Directions 1. Bring water to boil after adding turkey and cook until tender before cutting up meat and adding it back into the pot. 2. Stir in onions, celery, potatoes and carrots, and cook until tender before adding frozen vegetables and cooking all this again for 15 minutes. 3. Add cream of chicken soup and also some cubed cheese, and cook until the cheese melts. 4. Serve. 

Turkey Leg Soup

67

WHITE

Chili

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 684 kcal Fat 16.8 g Carbohydrates 74.9g Protein 59.1 g Cholesterol 1102 mg Sodium 1896 mg

Ingredients 1 tbsp vegetable oil 1 onion, diced 3 cloves garlic, crushed 1 (4 oz.) can diced jalapeno peppers 1 (4 oz.) can diced green chili peppers 2 tsps ground cumin 1 tsp dried oregano 1 tsp ground cayenne pepper 2 (14.5 oz.) cans chicken broth 3 C. diced cooked chicken breast

3 (15 oz.) cans white beans 1 C. shredded Monterey Jack cheese

Directions 1. Stir fry your onions until soft, in oil, then add in, cayenne, garlic, oregano, jalapenos, cumin, and chili peppers. 2. Cook this mix for 4 more mins then pour in the beans, chicken, and broth. 3. Get everything boiling then set the heat to low and simmer the contents for 17 mins. 4. Stir the chili every 4 mins. 5. Shut the heat and add the cheese. 6. Once the cheese has melted, your chili is ready to serve. 7. Enjoy. 

68

White Chili

Basil

and Black Chili

Prep Time: 20 mins Total Time: 1 hr 35 mins Servings per Recipe: 6 Calories 366 kcal Fat 9.2 g Carbohydrates 44.1g Protein 29.6 g Cholesterol 56 mg Sodium 969 mg

Ingredients 1 tbsp vegetable oil 1 onion, diced 2 cloves garlic, minced 1 lb ground turkey 3 (15 oz.) cans black beans, undrained 2 tbsps ketchup 1 (14.5 oz.) can crushed tomatoes

1 1/2 tbsps chili powder 1 tbsp dried oregano 1 tbsp dried basil leaves 1 tbsp red wine vinegar

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

Stir fry your garlic and onions until they are see-through then combine in the turkey. Continue stir frying until the turkey is evenly browned. Now add: vinegar, chili powder, tomatoes, ketchup, basil, beans, and oregano. Get everything boiling and then once it is, place a lid on the pot, and set the heat to a low level. Cook the mix for 70 mins then stir the contents for 1 min. Let the chili sit for 30 mins before serving. Enjoy. 

Basil and Black Chili

69

TURKEY

Chili

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 396 kcal Fat 17.3 g Carbohydrates 26.7g Protein 31.5 g Cholesterol 92 mg Sodium 1366 mg

Ingredients 1 onion, diced 3 cloves garlic, minced 1 1/2 lbs ground turkey 2 (4 oz.) cans canned green chili peppers, diced 1 tbsp ground cumin 1 tbsp dried oregano 1 tsp ground cinnamon ground cayenne pepper to taste ground white pepper to taste 3 (15 oz.) cans cannellini beans

5 C. chicken broth 2 C. shredded Monterey Jack cheese

Directions 1. Blend one can of your beans in a food processor or blender. Then place the mix in a bowl, to the side. 2. Stir fry your turkey, garlic, and onions for 12 mins. Now combine in: cayenne, peppers, white pepper, cinnamon, cumin, and oregano. 3. Continue stir frying for 7 more mins. 4. Pour in your cans of beans, the puree, and the broth. 5. Now add in your cheese and cook for 12 mins before serving hot. 6. Enjoy. 

70

Turkey Chili

November

Slow Cooker Chili

Prep Time: 15 mins Total Time: 8 hr 15 mins Servings per Recipe: 8 Calories 273 kcal Fat 7.6 g Carbohydrates 33.4g Protein 18.9 g Cholesterol 34 mg Sodium 975 mg

Ingredients 1 lb ground beef 3/4 C. diced onion 3/4 C. diced celery 3/4 C. diced green bell pepper 2 cloves garlic, minced 2 (10.75 oz.) cans tomato puree 1 (15 oz.) can kidney beans with liquid 1 (15 oz.) can kidney beans, drained 3 tbsps brown sugar 1 (15 oz.) can cannellini beans with liquid 1/2 tbsp chili powder 1/2 tsp dried parsley half jalapeno, diced 1 tsp salt 3/4 tsp dried basil 3/4 tsp dried oregano 1/4 tsp ground black pepper 1/8 tsp hot pepper sauce

November Slow Cooker Chili

Directions 1. Stir fry your beef and then drain the excess oil. 2. Add the beef to the crock pot as well as the: beans, jalapenos, tomato puree, onions, garlic, sugar, bell peppers, and celery. 3. Add the following as well: hot sauce, chili powder, black pepper, parsley, oregano, salt, basil. 4. Place a lid on the slow cooker and cook for 9 hrs with a low level of heat. 5. Enjoy. 

71

3 BEAN III

(Vegetarian Chili)

Prep Time: 10 mins Total Time: 2 hr 10 mins Servings per Recipe: 8 Calories 260 kcal Fat 2g Carbohydrates 52.6g Protein 12.4 g Cholesterol 1 mg Sodium 966 mg

Ingredients 1 (19 oz.) can black bean soup 1 (15 oz.) can kidney beans, rinsed and drained 1 (15 oz.) can garbanzo beans, rinsed and drained 1 (16 oz.) can vegetarian baked beans 1 (14.5 oz.) can diced tomatoes in puree 1 (15 oz.) can whole kernel corn, drained 1 onion, diced 1 green bell pepper, diced 2 stalks celery, diced 2 cloves garlic, diced

1 tbsp chili powder, or to taste 1 tbsp dried parsley 1 tbsp dried oregano 1 tbsp dried basil

Directions 1. Add the following to your crock pot: garlic, chili powder, celery, parsley, soup, oregano, bell peppers, basil, kidney beans, onions, garbanzos, onions, baked beans, corn, and tomatoes. 2. Set the slow cooker to high and cook for 3 hours. 3. Let the chili sit for 20 mins before serving. Enjoy with a dollop of sour cream. 

72

3 Bean III: (Vegetarian Chili)

Bread

from Maine

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 24 Calories 263 kcal Fat 10.3 g Carbohydrates 40.6g Protein 3.1 g Cholesterol 31 mg Sodium 305 mg

Ingredients 1 (15 oz.) can pumpkin puree 4 eggs 1 C. vegetable oil 2/3 C. water 3 C. white sugar 3 1/2 C. all-purpose flour 2 tsps baking soda 1 1/2 tsps salt 1 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp ground cloves 1/4 tsp ground ginger

Bread from Maine

Directions 1. Coat 3 bread pans with oil and flour then set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: sugar, pumpkin puree, water, oil, and eggs. 3. Get a 2nd bowl: combine: ginger, flour, cloves, salt, baking soda, nutmeg, and cinnamon. 4. Combine both bowls and place everything into your bread pans. Cook the bread in the oven for 55 mins. 5. Enjoy. 

73

WALNUT CINNAMON

Zucchini Bread

Prep Time: 20 mins Total Time: 1 hr 40 mins Servings per Recipe: 24 Calories 255 kcal Fat 13.1 g Carbohydrates 32.1g Protein 3.3 g Cholesterol 23 mg Sodium 180 mg

Ingredients 3 C. all-purpose flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 3 tsps ground cinnamon 3 eggs 1 C. vegetable oil 2 1/4 C. white sugar 3 tsps vanilla extract 2 C. grated zucchini

1 C. diced walnuts

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

76

Coat bread pans with oil and flour then set your oven to 325 degrees before doing anything else. Get a bowl, sift: cinnamon, flour, soda, salt, and baking powder. Get a 2nd bowl, combine: sugar, eggs, vanilla, and oil. Now combine both bowls then add in the nuts and the zucchini. Enter this batter into your bread pans and cook everything in the oven for 50 mins. Let the bread lose its heat then remove everything from the pan. Enjoy. 

Walnut Cinnamon Zucchini Bread

Authentic

Amish Bread

Prep Time: 20 mins Total Time: 2 hr 30 mins Servings per Recipe: 24 Calories 168 kcal Fat 2.9 g Carbohydrates 30.7g Protein 4.4 g Cholesterol 0 mg Sodium 147 mg

Ingredients 2 C. warm water (110 degrees F/45 degrees C) 2/3 C. white sugar 1 1/2 tbsps active dry yeast 1 1/2 tsps salt 1/4 C. vegetable oil 6 C. bread flour

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

Get a bowl, combine: water and sugar. Let the sugar dissolve then add the yeast and stir the mix. Let the mix sit for 15 mins until it becomes foamy then add in the oil and salt. Slowly add your flour and form a dough. Work the dough on a cutting board coated with flour then place a moist towel over the dough and let it sit for 60 mins. Now work down the dough and knead it for 3 mins before shaping it into 2 loaves. Place the dough into two bread pans that have been coated with oil and let the bread sit for 40 mins. Now set your oven to 350 degrees and cook the bread for 35 mins once the oven has heated up. Enjoy.  

Authentic Amish Bread

77

APPLE

Dumplings II

Ingredients

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 315 kcal Carbohydrates 37.4 g Cholesterol 31 mg Fat 17.6 g Fiber 0.7 g Protein 2.4 g Sodium 302 mg

2 Granny Smith apples - peeled, cored and quartered 1 (8 ounce) can refrigerated crescent rolls 1/8 tsp ground cinnamon 1/2 cup butter 3/4 cup white sugar 1 cup orange juice 1 tsp vanilla extract

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Take a piece of apple and wrap the apple piece with the crescent roll. Do this for all apple pieces. 3. Bring a mixture of butter, orange juice and sugar to boil before adding vanilla after removing the saucepan from the heat. Use this mixture as a topping for your wrapped apple pieces. 4. Now bake this for about 30 minutes in the preheated oven or until you that it is golden brown. 

78

Apple Dumplings II

Chicken

and Dumplings I

Ingredients 1 (32 ounce) container chicken broth 4 skinless, boneless chicken breast halves, cubed, or more as needed 1 onion, chopped 1/2 (16 ounce) package baby carrots 2 stalks celery, chopped 1 bay leaf

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 310 kcal Carbohydrates 35.4 g Cholesterol 45 mg Fat 9.4 g Fiber 2.4 g Protein 20.1 g Sodium 1427 mg

salt and ground black pepper to taste 2 1/4 cups baking mix (such as Bisquick ®) 2/3 cup milk

Directions 1. Mix chicken broth, onion, carrots, celery, bay leaf, chicken breast cubes, salt, and pepper in saucepan and bring all this to boil before turning the heat down and cooking it for another 25 minutes. 2. Make a mixture of baking mix and milk in a small bowl to create dough, and put golf ball sized dumplings into the soup. 3. Now cook it for about 10 minutes. 4. Serve. 

Chicken and Dumplings I

79

BROCCOLI

Tots

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 12 Calories 113 kcal Fat 5.1 g Carbohydrates 12.6g Protein 4.5 g Cholesterol 27 mg Sodium 284 mg

Ingredients 3 tbsps prepared Dijon-style mustard 4 tbsps honey 2 C. broccoli florets 1 C. shredded Cheddar cheese 1 egg 1 C. milk 1/2 C. sifted all-purpose flour

1/2 tsp baking powder 1/2 tsp salt 1/2 tsp vegetable oil 1/2 C. vegetable oil for frying

Directions 1. Get a bowl, mix: honey and mustard. 2. Get a deep fryer or large skillet and heat your oil to 375 degrees for frying later. 3. Dice your broccoli and then blend them in a blender and place everything in a 2nd bowl with cheese. 4. Get a 3rd bowl, beat with .5 tsp of oil: milk, salt, whisked eggs, baking powder, and flour. 5. Combine the broccoli with the milk and flour mix and stir to form a thick batter. 6. Fry dollops of the broccoli mix until golden. 7. Once all the bite sized broccoli pieces have been fried, garnish them with the honey sauce. Enjoy as a unique appetizer. 

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Broccoli Tots

Easy

Broccoli and Quinoa

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 299 kcal Fat 12.3 g Carbohydrates 32.9g Protein 14.8 g Cholesterol 30 mg Sodium 491 mg

Ingredients 2 C. chopped broccoli 1 3/4 C. vegetable broth 1 C. quinoa 1 C. shredded Cheddar cheese salt and ground black pepper to taste

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

Boil the following in a large pot: quinoa, veggie broth, and broccoli. Once the broth is boiling set the heat to low and place a lid on the pot. Let the contents cook for 17 mins. Add in your cheese and put the lid back on. Let everything cook for 4 more mins then add pepper and salt. Enjoy. 

Easy Broccoli and Quinoa

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EASY PARMESAN

Meat Loaf

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

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 Fiber 1.9 g Protein 35.3 g Sodium 744 mg

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

Spinach Loaf

Ingredients 1 1/2 lbs ground beef 2 eggs 1/2 C. sour cream 2 tbsps Worcestershire sauce 1 (1 oz) package dry onion soup mix 1/2 C. grated Parmesan cheese 1/2 C. Italian salad dressing

Prep Time: 15 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 387 kcal Carbohydrates 21.1 g Cholesterol 110 mg Fat 23.8 g Fiber 1.4 g Protein 21.5 g Sodium 1148 mg

1 1/2 C. Italian seasoned bread crumbs 1 C. chopped fresh spinach

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Get a bowl, mix evenly: spinach, beef, crumbled bread, beaten eggs, salad dressing, sour cream, parmesan, Worcestershire, soup, and onions. 3. Enter the meat into your loaf pan, and place a foil covering over it. 4. Cook for 45 mins. Ensure the internal temperature of the meat is 160. 5. Enjoy after letting the meat sit for 10 mins. 

Spinach Loaf

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RUSTIC LENTILS

with Savory Chicken

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 308 kcal Fat 13.5 g Carbohydrates 18.7g Protein 27.8 g Cholesterol 68 mg Sodium 816 mg

Ingredients 1 tbsp olive oil 2 lbs bone-in chicken pieces 1 large onion, finely chopped 1 small carrot, finely chopped 2 cloves garlic, finely chopped 3/4 C. dried lentils 1 (14 oz.) can chicken broth

1/2 tsp salt 1 (10 oz.) can tomato sauce 1/2 tsp dried rosemary 1/2 tsp dried basil 1 tbsp lemon juice

Directions 1. Stir fry your chicken, in oil, in a big pot for 6 mins per side and then place the chicken to the side. 2. Now stir fry your onions for 6 mins in the same pan and then add in the garlic, lentils, salt, broth, and carrots. 3. Get everything boiling and then place a lid on the pot and cook for 22 mins over low heat. 4. Now add back in, your chicken, and let the contents keep simmering for 20 more mins with a lid on the pot. 5. Add water if needed then add in your tomato sauce, basil, and rosemary. 6. Let the tomato sauce cook for 10 mins and finally combine in the lemon juice. 7. Enjoy. 

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Rustic Lentils with Savory Chicken

Lentil Soup

(Jalapenos, Black Beans, and Peppers) Ingredients 1 lb dry black beans 1 1/2 quarts water 1 carrot, chopped 1 stalk celery, chopped 1 large red onion, chopped 6 cloves garlic, crushed 2 green bell peppers, chopped 2 jalapeno pepper, seeded and minced 1/4 C. dry lentils 1 (28 oz.) can peeled and diced tomatoes 2 tbsps chili powder 2 tsps ground cumin 1/2 tsp dried oregano 1/2 tsp ground black pepper 3 tbsps red wine vinegar 1 tbsp salt 1/2 C. uncooked white rice

Lentil Soup: (Jalapenos, Black Beans, and Peppers)

Prep Time: 1 hr Total Time: 6 hr Servings per Recipe: 10 Calories 231 kcal Fat 1.2 g Carbohydrates 43.4g Protein 12.6 g Cholesterol 0 mg Sodium 851 mg

Directions 1. Submerge your beans in about 3 times their size of water. 2. Then get everything boiling for 12 mins. 3. Now place a lid on the pan and shut the heat. 4. Let the beans sit for 1 and a half hours before removing the liquid and then rinsing the beans. 5. Add your beans to a slow cooker with 1.5 quarts of fresh water and cook for 3 hrs on high. 6. Now add the following after 3 hrs of cooking: tomatoes, carrots, lentils, celery, salt, chili powder, vinegar, cumin, black pepper, and oregano, jalapenos, onions, bell peppers, and garlic. 7. With low heat cook for 3 more hrs. Then add the rice when about 25 mins is left in the cooking time. 8. Take half of the soup and puree it in a blender then put it back in the pot. 9. Enjoy.  87

PUMPKIN

Cookies

Ingredients 4 C. all-purpose flour 2 C. packed brown sugar 2 C. quick-cooking oats 1 tsp baking powder 2 tsp baking soda 2 tsp ground cinnamon 1 tsp salt

Prep Time: 15 mins Total Time: 27 mins Servings per Recipe: 72 Calories 128 Fat 5.6g Cholesterol 13mg Sodium 119mg Carbohydrates 19.2g Fiber 0.9g Protein 1.4g

1 egg 1 C. white sugar 1½ C. butter, softened 1 tsp vanilla extract 1 (15 oz.) can pumpkin puree 2 C. miniature chocolate chips

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

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Set your oven to 375 degrees F. Grease a large cookie sheet. In a large bowl, mix together flour, brown sugar, oats, baking powder, baking soda, cinnamon and salt. In another bowl, add eggs, sugar, butter and vanilla and beat till well combined. Add pumpkin puree and beat till well combined. Add egg mixture into flour mixture and mix till well combined. Fold in chocolate chips. With a tablespoon, place the mixture onto prepared cookie sheet. With your fingers, slightly flatten the cookies. Bake for about 10-12 minutes or till golden brown. 

Pumpkin Cookies

Pumpkin Chili IV

Ingredients 1 tbsp brown sugar 2 (14½ oz.) cans diced tomatoes 2 tbsp olive oil 1 onion, chopped 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground cinnamon 1 tsp ground ginger 1½ lb. skinless, boneless chicken breast, cut into small chunks 1 (15 oz.) can garbanzo beans, drained and rinsed 3 lb. pumpkin, peeled, seeded and cubed into ¾-inch size Salt and freshly ground black pepper, to taste ¼ cup water (optional) 1 tsp cornstarch (optional)

Pumpkin Chili IV

Prep Time: 20 mins Total Time: 6 hr 20 mins Servings per Recipe: 6 Calories 330 Fat 7.9g Cholesterol 59mg Sodium 696mg Carbohydrates 37.2g Fiber 5.8g Protein 28.4g

Directions 1. Set one of your large slow cooker on High settings. 2. Place brown sugar and tomatoes in slow cooker and mix. 3. In a large skillet, heat oil on medium-high heat. 4. Add onion and sauté for about 10 minutes. 5. Add spices and sauté for about 1-2 minutes. 6. Add chicken and cook for about 5-6 minutes. 7. Stir in beans and bring a gentle simmer. 8. Now, place the chicken mixture in the slow cooker and mix with tomatoes. 9. In the same skillet, add pumpkin and cook for about 10 minutes. 10. Transfer the pumpkin in slow cooker and mix. 11. Cover and cook on high for about 1 hour. 12. Now, set the slow cooker on Low settings. 13. Cook for about 3-4 hours. Uncover the slow cooker and stir in salt and black pepper. 14. If stew seems to be a little thin. Then in a cup, mix water and cornstarch. 15. Add cornstarch mixture in stew and stir to combine. 16. Cook for about 30 minutes more.  91

BOSTON

Baked Pie

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 8 Calories 335 kcal Fat 17.7 g Carbohydrates 41.4g Protein 4.5 g Cholesterol 77 mg Sodium 173 mg

Ingredients 1 C. white sugar 1 C. all-purpose flour Salt, to taste 1/2 C. walnuts, chopped 2 C. cranberries 2 eggs 1/2 C. butter, melted

1 tsp almond extract

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

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Set your oven to 350 degrees before doing anything else. Grease 9-inch pie dish. In a large bowl, mix together the sugar, flour and salt. Add the walnuts and cranberries and toss to coat well. In another bowl, add the remaining ingredients and beat till well combined. Add the egg mixture into the flour mixture and mix till well combined. Transfer the mixture into the prepared pie dish evenly. Bake everything for about 40 minutes or till a toothpick inserted in the center comes out clean. Serve the dish warm with a topping of ice-cream or whipped cream. 

Boston Baked Pie

AUTHENTIC NEW ENGLAND

Clam Chowder

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 396 kcal Fat 22.5 g Carbohydrates 24g Protein 24.1 g Cholesterol 101 mg Sodium 706 mg

Ingredients 4 bacon turkey slices, chopped, optional 1 1/2 C. onion, chopped 4 C. potatoes, peeled and cubed 1 1/2 C. water Salt and freshly ground black pepper, to taste 3 tbsps butter 3 C. half-and-half

2 (10-oz.) cans minced clams, drained, reserving 1/2 C. of liquid

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

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Heat a large nonstick soup pan on medium-high heat. Add the bacon and cook for about 8-10 minutes. Transfer the bacon into a bowl, leaving the fats in pan. Add the onion and sauté for about 4-5 minutes with medium heat. Add the potatoes and water and bring to a boil. Cook, uncovered for about 15 minutes or till tender enough. Stir in the butter and half-and-half. Add clams with reserved liquid and stir to combine. Cook, stirring occasionally, for about 5 minutes. Serve hot with a topping of bacon. 

Authentic New England Clam Chowder

Classical

Baked Beans from Boston

Prep Time: 30 mins Total Time: 5 hr Servings per Recipe: 6 Calories 382 kcal Fat 6.3 g Carbohydrates 63.1g Protein 20.7 g Cholesterol 14 mg Sodium 1320 mg

Ingredients 2 C. navy beans, soaked in a large bowl of water for overnight 1 onion, chopped finely 1/2 lb turkey bacon, chopped 1/2 C. ketchup

1/4 C. brown sugar 3 tbsps molasses 1 tbsp Worcestershire sauce 1/4 tsp dry mustard Salt and freshly ground black pepper, to taste

Directions 1. In a large pan, add the beans and soaked water. 2. Get everything boiling on high heat. 3. Reduce the heat to medium-low. 4. Cover and simmer for about 1-2 hours or till tender enough. 5. Drain well and reserve the liquid into a bowl. 6. Now preheat the oven 325 degrees F. 7. In a bowl, mix together the onion and bacon. 8. Place the beans in the bottom of a casserole dish. 9. Place the bacon mixture over the beans evenly. 10. In a pan, mix together the remaining ingredients with medium heat. 11. Bring to a boil, stirring continuously. 12. Place the molasses mixture over the beans evenly. 13. Place enough reserved cooking liquid to cover the beans. 14. With a lid, cover, the casserole dish. 15. Bake everything for about 3-4 hours. 16. Half way through cooking uncover the casserole dish.   Classical Baked Beans from Boston

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