My Recipes

  Ingredients 3 tablespoons butter 3 sweet onions, large (or 4 medium) 2 cups Swiss cheese, shredded (8 oz) 1 can cream of chicken soup (undiluted) 2/3 cups milk 1 teaspoon soy sauce 8 slices French bread Directions Slice onions, melt butter in a sauté pan over medium heat and add onions. Sauté onions until clear, a little brown is okay. In a shallow 2 quart casserole pan, layer onions, 2/3 of cheese and pepper to taste. In a sauce pan heat soup, milk and soy sauce, stirring to blend. Pour soup mixture in casserole and stir gently to mix. Top with bread slices. Bake at 350 uncovered for 15 minutes. After 15 minutes top of bread should be nice and toasted. Push bread slices under the sauce and top with remaining cheese. Bake for 15 minutes and you are done.

Submitted by  jessi_mcg "This is a really delicious recipe from Cooking Light that is perfect to use up the bounty of kale that comes around this time of year. It is hearty enough with the beans and pancetta to please a more carnivorous crowd. Please be aware that the cook times are fairly relative--everyone considers greens "done" a bit differently. I altered the recipe a bit, so I will share what I did as well :). This was great served with hot cooked farro, and I'm sure any other grain would be just as good." ingredients Units:  Metric 473.18 ml  onions , chopped (they suggest red, I used Vidalia) 28.34 g  pancetta , chopped (I used bacon) 3 garlic cloves , minced 2602.49 ml  kale , chopped (about 1 1/4 pounds) 2.46 ml  black pepper 1.23 ml  salt 425.24 g can  pinto beans , rinsed and drained 396.89 g can  beef broth  (I used chicken broth) directions Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onio...

  Soupe aux Légumes de Maman by  Mireille Guiliano In the summer, we eat our soups chilled, in the winter piping hot and very often as a main course of the lighter evening meal. The theory goes that the French, who eat soup up to five times a week for dinner, eat better and less. We have a decent breakfast, a full lunch and a less elaborate (but no less flavorful) dinner. The evening soup eater tends to consume less fat and less food overall, feeling satiated through the night, after which she needs “a real meal” on rising to get her through the morning. We had a dozen variations on the vegetable soup theme based on whatever was growing in the garden that season. My mother typically made vegetable soup on Thursdays for lunch, and as she had more time to cook that day, would serve the soup with both potatoes pancakes (for the ladies in the family) as well as apple pancakes (which the men preferred). (Don’t ask: my mother was always indulging the boys.) Her soup was judged “the ...

The Worcestershire sauce and mustard boost the flavor of this dish considerably, so choose a delicate, well-balanced Riesling from either Alsace or the Pacific Northwest. Ingredients 1/2 pound ground round 1/2 pound lean ground pork 1/4 cup dry breadcrumbs 1 1/2 tablespoons chopped fresh parsley 1/4 teaspoon salt 1 teaspoon prepared mustard 1/2 teaspoon Worcestershire sauce 1 egg white, lightly beaten Vegetable cooking spray 2 garlic cloves, minced 1 cup Riesling or other slightly sweet white wine 1/2 cup nonfat sour cream 1/4 teaspoon pepper Combine the first 8 ingredients in a bowl; stir well. Shape mixture into 24 (1-inch) meatballs. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add meatballs; cook 10 minutes or until browned, stirring frequently. Remove from skillet; set aide. Add garlic to skillet; sauté 30 seconds. Add wine; bring to a boil over medium heat, and cook 1 minute. Return the meatballs to skillet; cover and cook 5 minutes or until...

The simplicity of this dish is that it bakes in one pan and is a great use of any leftover chicken or turkey you may have. When coupled with pasta, this classic dish is truly a creamy and comforting dinner solution. A great thing about this recipe is that is involves enough ingredients to make two casseroles—one for now and one for later. This chicken recipe provides great freezing and baking instructions for prepping your second leftover casserole as well. This is the perfect family dinner dish. Serves 12 (serving size: about 1 1/3 cups; 6 servings per casserole) Ingredients 1 tablespoon unsalted butter Cooking spray 1 cup finely chopped onion 2/3 cup finely chopped celery 3/4 teaspoon freshly ground black pepper 1/4 teaspoon salt 3 (8-ounce) packages pre-sliced mushrooms (omitted 1/2 cup dry sherry (omitted) 3 ounces all-purpose flour (about 2/3 cup) 3 (14.5-ounce) cans fat-free, less-sodium chicken broth 2 1/4 cups (9 ounces) grated fresh Parmesan cheese, div...

  Ingredients 2 tablespoons taco seasoning 1 tablespoon fresh lime juice 1 tablespoon fresh orange juice 1 pound mahimahi or other firm whitefish fillets cut into bite-sized pieces 1 tablespoon vegetable oil 2 cups presliced green cabbage 1/2 cup chopped green onions 1/2 cup reduced-fat sour cream 8 (6-inch) corn tortillas 8 lime wedges Directions Combine first 3 ingredients in a medium bowl. Add fish; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add fish, saute 5 minutes or until fish is done. Combine cabbage, onions and sour cream in a medium bowl. Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down center of each tortilla. Divided fish among tortillas, fold in half. Serve with lime wedges. NOTES: April 2015 Too salty, fish was slightly frozen and got soggy