Roast Beef Quesadillas

• 17-oz. pkg. refrigerated cooked beef roast au jus
• 3/4 cup bottled chunky salsa
• 1 1/2 cups sliced sweet and hot peppers (2 yellow, 2 jalapeno)
• 4-10" flour tortillas
• Nonstick cooking spray
• 3/4 cup shredded cheddar cheese
• Fresh cilantro

1. Preheat broiler.  In large skillet combine beef in its juices, salsa, and peppers.  Cook, covered, over medium heat for 10 minutes, stirring occasionally to break up beef.
2. For quesadillas, spoon some beef mixture on half of each tortilla.  Fold tortillas over meat, then fold in quarters.  Place folded tortillas on foil-lined baking sheet.  Sprinkle cheese on each quesadilla.  Broil 1 to 2 minutes, just until cheese is melted and tortilla begins to crisp.  Top with cilantro.  Makes 4 servings.

Flank Steak with Romesco Sauce

• 2 Tbsp. sliced almonds
• 2 (3/4 oz) slices whole-grain bread, torn into 2-inch pieces
• 4 tsp. extra-virgin olive oil
• 2 tsp. minced garlic
• 1/4 tsp. smoked paprika
• 1 Tbsp. sherry vinegar
• 7 oz. jar drained roasted red peppers
• 1/2 tsp. coarse salt, divided
• 1 lb. flank steak
• 1/4 tsp. freshly ground black pepper

1. Heat broiler.  Arrange almonds and bread in a single layer on a baking sheet.  Broil 1 minute or until lightly browned.  Add to a food processor; process until coarsely ground.  
2. In a small skillet, heat oil, garlic and paprika on medium 1 minute or until garlic begins to brown.  Add garlic mixture, sherry vinegar, red peppers and 1/8 tsp. salt to bread mixture; process until smooth.  
3. Sprinkle steak evenly with remaining salt and the black pepper.  Broil steak 5 minutes on each side or until desired doneness.  Let stand 5 minutes.  Cut steak diagonally across the grain into thin slices.  Serve with sauce.  

Savory White Chili

• 1 lb. boneless, skinless chicken breast cut into 1-inch pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 14 oz. can chicken broth
• 1 med. red bell pepper, chopped
• 1 Tbsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. coarse salt
• 1/4 tsp. cayenne pepper
• 3 (15 oz.) cans cannellini beans, rinsed
• 4 oz. can chopped green chiles
• 1/4 cup chopped cilantro
• Fat-free Greek yogurt

In a 4-quart slow cooker, combine all ingredients except yogurt and cilantro.  Cover, cook 6 hours on low.  Stir in cilantro.  Garnish with yogurt.  

Sausage and White Bean Stew with Kale

• 1 pound great Northern beans, picked through*, soaked overnight in water, drained, and rinsed
• 8 - 9 cups homemade chicken stock, unsalted chicken stock, or reduced-sodium chicken broth
• Kosher salt and freshly ground black pepper
• 3 tablespoons PLUS 1 tsp. extra-virgin olive oil
• 2 cups diced onions (2 medium)
• 1/2 cup diced celery (3 stalks)
• 1/2 cup peeled and diced carrots 
• 1 1/2 teaspoons finely chopped garlic (about 3 cloves); any green shoot removed before chopping
• 1/4 teaspoon dried thyme, crushed
• 14 1/2 ounce can whole peeled tomatoes, drained and crushed
• 1 bunch black kale or kale, washed and stemmed (about 8 cups)
• 1 pound smoked sausage, such as kielbasa or andouille, cut in 1/2-inch slices

1. In a heavy nonreactive 5- to 6-quart Dutch oven combine drained and rinsed beans, 8 cups stock, and a generous pinch of salt. Bring to boiling. Reduce heat and simmer, partially covered, for 30 to 45 minutes, until beans are tender, stirring occasionally. Add more stock, if necessary; liquid should fully cover beans for beans to move easily during cooking. Cooking time for beans varies from batch to batch. 
2. Meanwhile, in a 12-inch skillet heat the 3 Tbsp. olive oil over medium heat. Cook onion in hot oil until translucent, stopping before onions brown. Add celery, carrots, and garlic; sprinkle with a pinch of salt and dried thyme. Stir well. Cook for 5 to 7 minutes. Add crushed tomatoes; season with a pinch of salt and a few grinds of black pepper. Cook for 5 minutes longer. Add to simmering beans in Dutch oven. Rinse and wipe out skillet; set aside. 
3. In a large pot of lightly salted boiling water cook the kale for 5 minutes. Drain; set aside to cool. When cool enough to handle, squeeze water from kale, then coarsely chop. 
4. In same 12-inch skillet cook sausage in 1 tsp. olive oil over medium-high heat about 3 minutes, until well browned on each side. 
5. When beans are tender, add kale and sausage to beans and vegetables in Dutch oven. Simmer for 10 minutes. Taste for seasoning. (Stew improves in flavor when allowed to rest for 30 minutes or longer before serving. The stew can be made and chilled up to 2 days, then reheated to serve.) 

The Best Parmesan Chicken Bake

• 2 Tbsp. olive oil
• 2 cloves garlic, crushed and finely chopped
• 1/4 tsp. crushed red pepper flakes, or to taste
• 6 skinless, boneless chicken breast halves
• 2 cups prepared marinara sauce
• 1/4 cup chopped fresh basil
• 8 oz. shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 5 oz. garlic croutons

1. Preheat oven to 350°.
2. Coat the bottom of a 9x13" casserole dish with olive oil, and sprinkle with garlic and red hot pepper flakes.
3. Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken.  Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese.  Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
4. Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts.  
5. I serve this on a bed of noodles.

Italian Sausage Lasagna

• 1 lb. Italian sausage
• 12 lasagna noodles, uncooked
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1/2 Parmesan cheese, grated
• 2 cups fresh spinach, lightly packed and chopped
• 2 cups mozzarella cheese, shredded
• 1 tsp. dried oregano
• 2 Tbsp. olive oil
• 1 large egg
• 24 oz. small curd cottage cheese
• 1 jar (24 oz.) marinara sauce

1. Bring a large pot of salted water to a boil.  Cook pasta until al dente.  Drain, lightly oil and set aside.  
2. In a medium sauce pan, saute the sausage, crumbling with a wooden spoon, until no longer pink.  Add onion and garlic and continue sauteing for another 4 minutes until the sausage is cooked through.  Add marinara sauce to the sausage mixture and set aside.  
3. In a medium bowl, blend cottage cheese, egg, half of the Parmesan cheese and the chopped spinach; set aside.  
4. Coat a 9x13" baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom.  Top with 3 lasagna noodles.  Spread 1/4 of the cottage cheese mixture on the oodles and layer on 1 cup of the sauce mixture.  Sprinkle 1/2 cup mozzarella cheese over this.  Repeat this three times starting with the noodles and finish with the remaining 1/4 cup of Parmesan cheese.  Sprinkle with oregano.
5. Preheat oven to 350° and bake for 45 minutes until hot and bubbly.  Let stand 10 minutes before cutting.

Tangy Barbecue Chicken

Servings:  8

• 1 cup ketchup
• 2 Tbsp. spicy brown mustard
• 2 Tbsp. balsamic vinegar
• 2 tsp. Worcestershire sauce
• 1 clove pressed garlic
• 1/4 tsp. smoked paprika
• 1/2 tsp. coarse salt
• 1/4 tsp. freshly ground black pepper, divided
• 3 1/2 lbs. bone-in skinless chicken thighs and legs

In a medium bowl, whisk together ketchup, mustard, vinegar, Worcestershire sauce, garlic, paprika, salt and 1/8 tsp. pepper; transfer half of sauce to 4-quart or larger slow cooker.  Sprinkle chicken with remaining pepper; add chicken to slow cooker.  Spoon remaining sauce over and around chicken.  Cover and cook on low 6 hours or until chicken is 165 degrees.  Place chicken on platter.  Whisk cooking liquid until well mixed; drizzle over chicken.  Serve chicken with any remaining sauce.  

Pulled Pork Tacos

Servings:  6

• 2-2 1/2 lbs. boneless pork shoulder
• 2 tsp. kosher salt
• 1 tsp. black pepper
• 2 tsp. ground cumin
•  1/2 cup apricot jam or preserves
• 2 jalapenos sliced into rings and seeded
• 1 red onion, roughly chopped
• 8 sm. flour tortillas or corn warmed
• 1 cup fresh cilantro leaves
• 1 lime, cut into wedges

1. Heat oven to 300°.  Place pork on two layers of aluminum foil.  Season pork with salt and pepper and cumin. Spoon jam over the pork turning to coat.  Scatter the jalapenos and onion around the pork.  Fold the double layer of foil around the pork and crimp edges to seal tightly.  Place in a baking dish.  Roast until for tender.  About 4 hours.  Let cool.
2. Unwrap pork, reserving juices and discard foil.  Use fork to shred pork.  Transfer to a bowl, pour cooking juices, onion, jalapeno over pork and toss. 
3. Serve with the tortillas, cilantro and lime wedges and BLACK BEAN AND CORN SALAD, if desired.

BLACK BEAN AND CORN SALAD

• 1 can black beans, rinsed and drained
• 2 cups of corn kernels (frozen)
• 1 small red bell pepper, seeded and chopped
• 1/2 red onion, chopped
• 1 1/2 tsp. ground cumin
• 2 tsp. hot sauce (tobasco)
• 1 lime, juiced
• 2 Tbsp. olive or vegetable oil
• salt and pepper

1. Combine all ingredients and let stand 15 minutes for corn to defrost.  Corn chills salad.

*This salad makes a healthy and great salsa by itself for tortilla chips too.

Grilled Chicken and Corn Quesadillas

Servings:  4

• 1 Tbsp. canola oil
• 1 large red onion, chopped (about 2 cups)
• 1 cup corn kernels (fresh or frozen)
• 3 garlic cloves, minced
• 2 boneless chicken breast halves, grilled and torn into strips
• 1 tsp. ground cumin
• 1 tsp. chile powder
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 4 (8-inch) flour tortillas
• 4 ounces thinly sliced Monterey Jack or cheddar cheese
• 3 ounces crumbled goat cheese
• 1/4 cup chopped cilantro
• 1/4 cup sour cream
• 1/2 cup salsa

1. To prepare chicken filling:  Heat oil in large skillet over medium heat.  Saute onions and corn for 5 minutes.  Add garlic.  Cook 1 minute.  Stir in chicken, cumin, chile powder, oregano, salt and pepper.  Remove from heat.
2. To assemble:  Place tortillas on work surface.  Layer one-fourth of sliced cheese on half of each tortilla.  Top with chicken filling, goat cheese and cilantro, dividing evenly.  Fold tortillas closed.  Press lightly to seal.
3. To cook:  Heat oven to 200°.  Heat medium saute pan over medium heat.  Cook quesadillas, 1 at a time, 4 to 5 minutes per side or until cheese is melted and tortilla is crisp.  Place finished quesadilla on cookie sheet in oven to keep warm.
4. To serve:  Slice each quesadilla in half.  Plate with 1 Tablespoon sour cream and 2 Tablespoons salsa.

Provençal Tomatoes

Servings:  8

• 6 ripe tomatoes (2 1/2 to 3 inches in diameter)
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
• 1/4 cup minced scallions, white and green parts (2 scallions)
• 1/4 cup minced fresh basil leaves
• 2 Tbsp. minced fresh flat-leaf parsley
• 2 tsp. minced garlic (2 cloves)
• 1/2 tsp. minced fresh thyme leaves
• Kosher salt
• Freshly ground pepper
• 1/2 cup grated Gruyère cheese
• Good olive oil

1. Preheat oven to 400°.
2. Cut the cores from the tomatoes, removing as little as possible.  Cut them in half crosswise and, with your fingers, remove the seeds and juice.  Place the tomato halves in a baking dish.
3. In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme and 1 tsp. salt.  Sprinkle the tomato halves generously with salt and pepper.  With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture.  Bake the tomatoes for 15 minutes, or until they're tender.  Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more.  Serve hot or at room temperature.

Parmesan Roasted Asparagus

• 2 1/2 lbs. fresh asparagus (about 30 large)
• 2 Tbsp. olive oil
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 2 lemons cut in wedges, for serving

1. Preheat the oven to 400°.
2. Break thick ends off asparagus.
3. Lay asparagus in a single layer on a sheet pan and drizzle with olive oil.  Sprinkle with salt and pepper.  Roast for 15 to 20 minutes, until tender.  Sprinkle with the Parmesan and return to the oven for another minute.  Serve with lemon wedges.

*  Buy thickest asparagus possible because they have more flavor.

Crispy Apricot Pork Chops

• 1 Tbsp. olive oil, plus more for baking sheet
• 2 slices multigrain sandwich bread
• 4 bone-in pork loin chops (about 8 oz each, 3/4 to 1 inch thick), patted dry
• coarse salt and ground pepper
• 4 tsp. apricot jam

1. Preheat oven to 425°.  Lightly brush a rimmed baking sheet with oil; set aside.
2. Tear bread into large pieces; place in food processor.  Pulse until large crumbs form.  Drizzle with oil; pulse once or twice, just until crumbs are moistened (you should have about 1 1/2 cups crumbs.)
3. Season pork chops generously with salt and pepper; spread one side of each chop with 1 teaspoon jam.  Dividing evenly, sprinkle breadcrumbs over jam, and pat them on gently.
4. Transfer pork, coated side up, to prepared baking sheet.  Bake until crust is golden and pork is opaque throughout (meat should register 150° on an instant-read thermometer), 14 to 16 minutes.  Serve immediately.

Pineapple Grilled Pork Tenderloin

Servings:  6  Hands-on time:  18 min  Total time:  48 min

• 2 (1 lb.) pork tenderloins
• 1 tsp. salt
• 1/2 tsp. freshly ground pepper
• 8 oz. can pineapple slices in juice
• 2 limes
• 1/4 cup orange marmalade
• 3 Tbsp. hoisin sauce
• 3 Tbsp. soy sauce
• 2 garlic cloves, pressed
• 1 tsp. Dijon mustard
• 1/2 tsp. ground ginger

1. Preheat grill to 350° to 400° (med-hi) heat.  Remove silver skin from tenderloins, leaving a thin layer of fat.  Sprinkle pork with salt and pepper.
2. Drain pineapple, reserving 1/3 cup juice.  Grate zest from limes equal to 1 Tbsp.; squeeze juice from limes to equal 1/3 cup.
3. Bring reserved pineapple juice, lime juice, zest, marmalade and next 5 ingredients to a boil in a saucepan over medium-high heat.  Boil 3 to 4 minutes or until slightly thickened.  Reserve half of mixture in a bowl. 
4. Grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°, basting with remaining half of pineapple mixture.  Remove from grill; cover with aluminum foil, and let stand 10 minutes.
5. Meanwhile, grill pineapple slices 1 to 2 minutes on each side.  Serve grilled pineapple and reserved pineapple-marmalade mixture with grilled pork.

Lamb Chops with Red Wine Herb Butter

Serves: 8

• 8 (6 oz.) lamb chops
• 2 Tbsp. olive oil
• 1 cup dry red wine
• 1 large shallot, finely minced
• 1 clove garlic, finely minced
• 1/2 lb. unsalted butter, at room temperature
• 1 1/2 Tbsp finely chopped mixed fresh herbs:  chives, parsley, tarragon and thyme
• salt and pepper
• 1/2 tsp. lemon juice

1. Bring red wine, minced shallots and garlic to a boil in a small saucepan.  Turn heat down; simmer until there is about 1 tablespoon of liquid left in the pan.  Remove from heat and cool completely.
2. Beat butter in a food processor until creamy.  Add the red wine mixture and combine thoroughly.  Mix in the herbs and lemon juice.  Add salt and pepper to taste.  Refrigerate butter in container until ready to use (butter can be frozen up to one month).
3. Salt and pepper the lamb chops on both sides.  Heat olive oil in a large saute pan over medium heat.  Cook chops on one side until golden brown.  Turn chops and finish cooking, about 8-10 minutes, depending on thickness.  While chops are still in pan, spoon a dollop of butter onto the warm chops.  Cover with a lid for a few minutes to melt the butter slightly.  Remove lid and serve.

Grilled Chicken Tacos

• 3 Tbsp. olive oil
• 2 Tbsp. lime juice
• 4 tsp. Montreal chicken seasoning
• 1 1/2 lb. chicken breast tenders
• 8 oz. refrigerated fresh salsa
• 1 large mango, peeled and chopped
• 1/4 cup chopped fresh cilantro
• 2 tsp. chipotle hot sauce
• 6 (6-inch) fajita-size flour tortillas, warmed
• Toppings: crumbled queso fresco (fresh Mexican cheese), and shredded romaine lettuce

1. Preheat grill to 300° to 350° (medium) heat.  Combine first 3 ingredients in a zip-top plastic freezer bag; add chicken, turning to coat.  Seal and chill 10 minutes, turning once.
2. Meanwhile, combine salsa and next 3 ingredients.  Cover and chill until ready to serve.
3. Remove chicken from marinade, discarding marinade.  Grill chicken, covered with grill lid, 6 minutes on each side or until done.  Serve in flour tortillas with mango salsa and desired toppings. 

For an easy side dish combine 2 (20.5 oz.) cans refried black beans, 1/2 (8-oz) package whipped chive-flavored cream cheese, and 1/2 tsp. ground cumin in a 2-qt baking dish.  Top with 2 Tbsp finely chopped red onion and 1 cup crumbled queso fresco.  Bake at 450° for 20 to 30 minutes or until cheese melts.

Pork Kebabs with Roasted Squash and Sautéed Greens

• 6 Tbsp. fresh lemon juice (3 lemons)
• 4 Tbsp. extra-virgin olive oil
• 1 Tbsp. chopped fresh thyme leaves
• 2 garlic cloves, minced
• coarse salt and ground pepper
• 1 pork tenderloin (about 1 pound), excess fat and silver skin removed, cut into 1 1/2-inch pieces
• 1 small red onion, cut into 1-inch pieces
• 1/2 butternut squash, peeled, seeded, and cut into 1-inch pieces
• 10 oz. baby arugula (10 cups)

1. Preheat oven to 400°, with racks in upper and lower thirds.  Soak eight 8-inch wooden skewers in hot water, 15 minutes.  In a large bowl, stir together lemon juice, 3 Tbsp. oil, thyme, and garlic.  Season with salt and pepper.  Add pork, onion, and squash and toss to coat.
2. Thread pork onto skewers and place on a rimmed baking sheet.  Place onion and squash on another rimmed baking sheet.  Place pork on top rack and vegetables on bottom rack and roast until pork is cooked through, about 30 minutes, flipping skewers and stirring vegetables halfway through.  Remove pork and loosely tent with foil; continue roasting vegetables on bottom rack until tender and browned, 10 minutes.  
3. Meanwhile, in a large skillet, heat 1 Tbsp. oil over medium.  Gradually add arugula and cook until just wilted, about 3 minutes; season with salt and pepper.  To serve, divide pork skewers, vegetables and arugula among four plates.

Cheesy Chicken & Rice Casserole

• 1 can Campbell's Cream of Chicken Soup   
• 1 1/3 cups water
• 3/4 cup uncooked long-grain white rice
• 2 cups fresh or frozen vegetables
• 1/2 tsp. onion powder
• 4 skinless, boneless chicken breast halves
• 1/2 cup shredded cheddar cheese

1. Stir the soup water, rice, vegetables and onion powder in a 12"x8" shallow baking dish.
2. Top with chicken.  Season chicken as desired.  Cover.
3. Bake at 375° for 45 min. or until done.  Top with cheese.  Makes 4 servings.

Beefy Black Bean Chili

• 1 sm. can black olives
• 2 (15 oz) cans black beans undrained
• 2 (8oz) cans tomato sauce
• 1 lb lean ground round
• 1 cup medium or hot chunky-style salsa
• 1 tbsp chili seasoning mix
• shredded cheddar cheese
• sour cream

1. Cook meat in a large saucepan over med-high until browned stirring until it crumbles.  Drain.  
2. Drain and mash 1 can of beans.  Add mashed beans, undrained beans, salsa, tomato sauce and seasoning mix to sauce pan; stir well.  
3. Cook over medium heat 10 minutes or until thoroughly heated. 
4.  Top with sour cream and cheese.

Favorite Turkey Burger

• 1 1/2 lbs. ground turkey (92-93% lean)
• 1/2 cup finely grated Gruyere cheese
• 4 scallions, thinly sliced
• 1/4 cup dried breadcrumbs
• 1/4 cup Dijon mustard
• 1 garlic clove
• Coarse salt
• ground pepper
• vegetable oil for grill
• 4 hamburger buns

1. Heat grill to high.
2. In medium bowl, use fork to gently combine ground turkey with Gruyere, scallions, breadcrumbs, mustard, and garlic.  Season generously with salt and pepper.  Gently form mixture into 4 (1-inch-thick) patties.
3. Lightly oil grill.  Place patties on hottest part of grill.  Sear for 1 to 2 minutes per side or until browned. Move to cooler part of grill.  Continue grilling for 5 to 10 minutes per side or until cooked through.
4. Toast buns on grill.  Place burgers on buns.

Florentine Casserole

• 6 oz. farfalle, cooked until tender
• 2-3 cups spaghetti sauce
• 1 lb. ground beef, cooked and drained
• 1 cup sour cream
• 1 cup cottage cheese
• 10 oz pkg. frozen chopped spinach, thawed and well drained, divided
• 1/2 cup grated Parmesan cheese, divided

1. Preheat oven to 375°.  Lightly grease a 2-quart casserole dish.  Mix the beef with the spaghetti sauce and fold into cooked noodles until well blended.  Cool.
2. Mix together sour cream and cottage cheese.
3. In prepared pan, place half the noodle mixture.  Scatter half the spinach over the noodles and top with half the sour cream/cottage cheese mixture.  Sprinkle with half the Parmesan cheese.  
4. Repeat layers.  Bake 30 minutes or until bubbly and golden on top.