recipes

Stuffed mushrooms
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Stuffed mushrooms

Baby portabellows.
cream cheese
scallions
sun dried tomatoes

Take out the middle of the portabellows and cut up the stem. Toss with the cream cheese and sauteed scallions and sun dried toms. Fill up the middle of the mushy's with this mixture and cook. Maybe put a bit of smoked salmon on top. With a spinach, chicken, cucumber, egg, tomatoe salad with a yummy Italian dressing( no point using light dressing they use extra sugar to make it tasty) can be a tasty lunch.
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Tzaziki yogurt sauce( I know bri can't have any, but this is to go over a pita pocket with baked pork stuff. So she can have another sauce. Maybe a nice mustard???)

Plain Yogurt
cucumber chopped very fine
Onion chopped(I use scallions) fine
mint(a couple of tablespoons)
garlic(use the chopped stuff in a can)
thyme
dill
basil(all of these about 2 tablespoons, since I use a stoney field farms container of yogurt. If you want the yogurt thicker, put cheese cloth over a bowl and put the yogurt on top, it takes out some of the water)

I use lemon pepper chicken(you can use the spice or put lemon juice and pepper on top) tomatoes and baby spinach in a pita pocket with the sauce on top. Or you can make a pork loin, with a little mustard, spices(Italian seasoning, it's cheaper then buying them all. But. get thee to dean and deluca, they are closer to you) and lemon pepper stuff.

Serve with a brown rice (Uncle bens or rice a roni) and a nice salad.

btw, the yogurt tastes better the next day.

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chicken quesadillas

Chicken quesadilla

Use whole grain tortillas, but not the ones that say heart healthy, again they add more sugar. (maybe make this as a lunch so he can have the carbs and not have to worry about it. I think he can have carbs in morning and lunch and less at night)

Pico de gallo sauce
(if you dont' want to buy it, it's easy.)
recipe
chopped tomatoes
one jalepeno chopped
chopped onion
a teaspoon or dash of key limbe
a teaspoon or a dash of lemon
cilantro(Jason no likey cilantro so I use italian parsely)
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cooked chicken(again lemon pepper works well)
cheddar or mexican cheese( I know bri can't have any, but you can nix the cheese for her)

Take the tortillas in a frying pan and warm them on both sides. Then add some pico de gallo sauce on the bottom, put in cheese and chicken. Bring one side till it meets the other. Let it sit or like 30 seconds( I do this on medium heat so the first few will take longer) and flip(YOu want a big pan and a big spatula)

Serve with guac and sour cream. You can make guac btw without sour cream.

Heres one, I nixed off the net. Btw avacoados are high in good fat and b vitamins
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Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words - ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.
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Perfect Guacamole Recipe
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Ingredients

2 ripe avocados
½ red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped

Garnish with red radishes or jicama. Serve with tortilla chips.
Method

1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)

2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Keep the tomatoes separate until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, add the chopped tomato to the guacamole and mix.

Serves 2-4.

Variations

For a very quick "guac" just take a 1/4 cup of salsa and mix it in with your mashed avocados.

You don't need to have tomatoes in your guacamole.

To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guac with some cottage cheese added to it is my favorite.


Use it as a dipping sauce for the quesadillas.

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More recipes

Chicken or turkey(how I use leftovers from tday) fricasse.

Key to this is a good roux. Roux(for luna here another reason I use spelt flour) is flour and a fat heated together to make a thickening agent. I use spelt and olive or canola oil.

Ingredients

Vidalia or any type of onion, salt(sea salt) pepper, chicken broth, thyme, marjaram, rice(brown rice generally), tumeric, lemon juice, bell peppers, celery, chicken or turkey, flour(spelt) olive oil and garlic, white wine and parmesean cheese

My mom used to do, was boil various chicken parts(thighs drumsticks) save the water the chicken was boiled in. Boil up some rice with curry powder inside(you can use curry instead of tumeric, however hubby likes the tumeric instead of the curry).

While rice was cooking, she would make a roux, then put in a ladle full at a time of the broth. When at a decent consistency she put in cut up chicken and served over rice.

what I do is sautee the peppers, onions and celery, put aside, make roux. Add the chicken broth, add the spices(a tablespoon to two tablespoon) and let it simmer, while the rice is cooking. Oh i add some white wine too(I've since nixed the lemon juice). At the very end I melt in some parmesean cheese, but this can be kinda sticky.

Will be good as a take to work thing, since the flavor only improves with sitting in the fridge. Good reheated after frozen. Toss on some parsely for look and vitamins.
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Italian baked green beans

Take fresh greenbeans, that you have cut in half and taken off the ends off and put in a covered casserol dish. Mix up some Italian dressing(vinegar(I usually use white wine vinegar, or red wine, or white balsamic) of whatever sort and olive oil and garlic and Italian seasonings) pour over green beans and bake at 350 for about 20 minutes.

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Buffalo meat loaf

2 lbs buffalo meat (bjs' has it, and it's relatively inexpensive. I like bj's meat, as opposed to sams club. Sams club usually gives me a sick feeling just from walking near it.
2 eggs
Breadcrumbs
Diced Scallions
bbq sauce
dijon mustard
worcestershire sauce
garlic Italian seasonings

Optional horseradich or lemon zest or lemon pepper

Mix all these together and bake in a loaf pan till done at 350.

Optional. Bake in a muffin pan and ice with mashed taters(mashed potatoes, sour cream butter and cheese) or optional. Mashed sweet potatoes.

More later.