Lobster Tails

http://allrecipes.com/recipe/broiled-lobster-tails/
Lobster Tails

So David hates shrimp because of the texture. And it turns out lobster texture is very shrimp like. So he really couldn't eat any.

I used less than half the butter called for, and each lobster tail was 5 oz. It was ok, but I like shrimp better (and it's cheaper).

Green Beans Saute

http://thepioneerwoman.com/cooking/2008/06/fresh-green-beans-one-way/

I didn't have clean bacon grease so used butter instead. Will try bacon grease next time. I also put in the entire red pepper and an entire onion. This was really tasty. I had to cook it longer than she said because there was so much liquid left, and I ended up taking the lid off and turning the heat up to help it along.

Love love this though. I adore green beans, and these were really great.

Green Bean Casserole

This is adapted from an old Betty Crocker cookbook. My family makes it at thanksgiving, though we always need a double batch in a 9x13 casserole dish. Below is a single batch for an 8x8 dish.

2 cans (1 lb each) green beans, drained
1 can (~10.5 oz) condensed cream of mushroom soup
1/4 cup slivered almonds (optional)
3.5 oz can french fried onion rings

Mix almonds, green beans, and soup together, put in ungreased 1 quart casserole dish (or 8x8 square dish). Bake uncovered for 35 minutes at 350 F. Sprinkle top with onion rings, then bake 5 more minutes until onions are browned a little.

Classic Potato Salad

Based on http://www.food.com/recipe/classic-potato-salad-22747

This was really good, I think my favorite yet. I altered the recipe somewhat, the result is below.

4 lbs peeled russet potatoes, diced
1 cups mayonnaise
2 tablespoons cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 celery ribs, sliced
1 cup onion, minced (really minced!)
5 hard-boiled eggs and chopped
paprika

Boil peeled/diced potatoes in salted water until done. Put them in cold water to start the boil, then cover until boil. Take lid off and watch closely testing every minute or so until done (may need to turn down heat somewhat to prevent boiling over). Pour into colander and run cold water over it to stop cooking.
Place potatoes in large bowl.
Mix mayonnaise, cider vinegar, mustard, salt, garlic powder, and pepper in another bowl.
Add to potatoes.
Add celery and onions and mix well.
Stir in eggs.
Sprinkle a little paprika on top.

Refrigerate and serve chilled.

Cauliflower Pizza Crust

http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust
Cauliflower Pizza Crust

David and I both liked this.  I used a cheese cloth. You really do have to squeeze the life out of the cauliflower. Finally I gave up. I could have gotten more out I think if I'd wrapped up the cheesecloth bundle in a towel and stepped on it. I'll have to try that next time.  It made a small pizza, but was enough for 2 servings. We were both full after.

I used Chavrie (with herb) goat cheese, but only because I had some left over from christmas. It is kind of expensive. I'll have to figure out something else for next time. I looked in the comments, though, and you don't really need the goat cheese in the crust. It works without it. I added it mainly so the pizza would be bigger.

I "riced" the cauliflower in my blendtec blender. I poured water over the top too. I'm not sure how it'd do without the water. I can experiment I guess.

Tuna Noodle Casserole

http://www.myrecipes.com/recipe/tuna-noodle-casserole-10000001949756/
Tuna Noodle Casserole

This was creamy and good, but the serving size is really small. I used cut up green beans for peas, as usual.

422 calories for each 1 1/3 cups. (which is not enough in my opinion)

Salmon Cilantro Burgers

http://www.myrecipes.com/recipe/fresh-salmon-cilantro-burgers-10000001891952/
Salmon Cilantro Burgers

This is also in my Cooking Light 1500 calorie cookbook. I liked it quite a bit. David liked it too.

341 calories per sandwich.

Figgy Pudding

http://www.food.com/recipe/figgy-pudding-337148

Rated without sauce. I made this for fun this year as an experiment. We enjoyed it, but I think it does need a sauce and would do best in a setting where it can be a star, and not dwarfed by other holiday goodies.

White Bean Dip

http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-dip-with-pita-chips-recipe/index.html
White Bean Dip

I actually made this several years ago, like five or so. It was super tasty and great. I got some compliments on it.

Roasted Vegetable Orzo

http://www.101cookbooks.com/archives/roasted-vegetable-orzo-recipe.html
Roasted Vegetable Orzo

I subbed a small (peeled) butternut squash for delicata here, since you can't get it in stores. I liked this dish quite a lot. The garlic sauce was great. I served with toasted pine nuts on top.

Lentil Granola

http://thestonesoup.com/blog/2012/05/lentilgranola/

This is really good. I think I boiled it too long, like 8 minutes instead of 5. I had to bake it an extra 30 minutes to get it dry because of the longer boil I think. This is calorie dense like granola tends to be, but more because of the almonds than anything else. It is mildly sweet. I made it with cinnamon, and had one serving mixed with some fresh blackberries I happened to have (rare occurrence) and two scoops of plain yogurt.

The finished product fits in a 1 quart yogurt container. (Mine is in a 1 kg container and has a tiny bit of extra room).

Servings: 12. Each serving 1/3 cup.
Calories 220 per serving

Crab Cakes

http://www.myrecipes.com/recipe/crab-cakes-with-roasted-vegetables-tangy-butter-sauce-10000001723371/

I liked these. I didn't have the sides or sauce to go with them though, so it wasn't the complete experience. It is a fun way to have crab though.

4 servings. 443 per serving, (including sauce and veg)

Parisian Lentils

Adapted from http://thestonesoup.com/blog/2012/12/a-lesson-from-my-new-favourite-cookbook/#

I love love this recipe. It is so fast and healthy too, with tons of fiber and protein and very minimal effort. I used part-skim ricotta, regular brown lentils, and halved the olive oil. Everything else the same, and it was so tasty.  The lentils cooked in 20-30 minutes. I wasn't watching because people came to visit during cooking.

Serves 2. 370 calories/serving (with like 30 g protein, 33 g fiber, crazy! I need to do lentils more.)

note: I think the calories are low. THe lentils I used said they were 80 cal per 35 g. But it also had 20 carb+10 protein per serving, which is 120 calories. So assuming 120 is correct and 80 is not, the cals would be 480 per serving.

Spaghetti Squash Casserole

http://allrecipes.com/recipe/spaghetti-squash-i/

This was so tasty. Definitely will make again.

Pumpkin Cheesecake

http://www.foodnetwork.com/recipes/paula-deen/pumpkin-cheesecake-recipe/index.html

This was awesome. Remember to line bottom with wax paper so it is easy to slide on to a server plate.

Hanukkah Menu

Hanukkah 2012:
Appetizer: http://lrhrecipes.blogspot.com/2010/12/potato-latkes-pancakes.html (rated 4.5)
with homemade applesauce & sour cream

Main course: http://lrhrecipes.blogspot.com/2010/07/baked-chicken.html
I put a tablespoon of herbes de provance in some melted butter and coated the top of chicken pieces with it. Worked great! (Rated 4.5)

Veges: http://lrhrecipes.blogspot.com/2012/12/roast-root-vegetables.html (rated 4)

Dessert: http://lrhrecipes.blogspot.com/2012/12/doughnuts.html (rated 4)

Hanukkah 2016:
http://allrecipes.com/recipe/221041/wine-braised-beef-brisket
Latkes

Roast Root Vegetables

This goes well with roast chicken. You cut up carrots, potatoes, turnips, parsnips, beets, rutabaga, etc into bite size chunks, toss with olive oil, salt, and pepper. Spread out on single layer on baking sheet. (my baking sheet was nearly full with 3 carrots, 1 giant potato, and 1 turnip)
Bake at 350 for 45 minutes, and it tastes awesome.

Doughnuts

http://allrecipes.com/recipe/crispy-and-creamy-doughnuts/

I made half a batch, and it made like 18 doughnuts. I did not use their icing recipe (although I may next time).  I mixed confectioner sugar with milk, and microwaved it. The milk curdled I think, but it turned out fine anyway, though it was too sticky, like honey, on the doughnuts. It would be good as a surface for sticking toppings, but not great by itself in my opinion, although the guests liked it as is. I tried to get the temp around 365 or 375, but it was moving around. Medium high was too high (on spiral burner), but medium too low. I used a bottle cap to cut holes.

Sweet Shredded Pork

http://www.favfamilyrecipes.com/2008/09/cafe-rio-sweet-pork.html

I did not follow the recipe exactly because I had no coke (only 7 year old diet pepsi from my car trunk that tasted beyond strange and I threw it out), so this is rated based on a moderated recipe.

2 lbs pork
1/2 c brown sugar
1 cup red enchilada sauce (or so)
1 can diced green chilies

David does not like sweet pork very much. I liked the enchilada sauce and green chilies mixed with pork, but it would do better without the sugar unless you follow the recipe exactly to get cafe rio-ness.

But it makes an awful lot of pork for two people when one of them does not care for sweet pork.

Sweet and Sour Pork

http://www.myrecipes.com/recipe/spicy-sweet-and-sour-pork-10000001911381/

The calories don't include rice.

Cal: 350 / serving. 4 servings. I liked this pretty well. David likes sweet and sour meatballs better.

Steak and Arugula Salad

Based on http://thestonesoup.com/blog/2012/11/could-you-make-dinner-in-5-minutes/

Steak and Arugula salad

David and I both really liked this. We used Briannas french vinaigrette (the artichoke pic one) instead of the lemon & olive oil thing, and I also sauteed/browned some almond slivers after the meet was cooked. I used shredded parmesan (not the green can, but real parmesan that was shredded) instead of shaved. It was really good! The arugula was fantastic. I've never had a meaty salad I enjoyed quite this much that was so quick to make. A 5 oz bag of arugula was just right for two people.

Calories per serving: Using 1 T salad dressing, this is between 450 and 500 calories with the cheese and nuts, assuming 6 oz cooked top sirloin per person with all the fat trimmed (320 cal).

Gnocchi Stir Fry

1 green bell pepper, sliced
1 onion, sliced
1 lb of gnocchi
8 oz kielbasa
1/4 cup shredded Parmesan (or less)
1/4 cup Basilla Arrabiata sauce

Do not cook the gnocchi. Saute onion, pepper, and kielbasa until cooked and pepper is softened somewhat. You may need the lid. Add gnocchi and sauce, toss and let gnocchi steam with lid on. Top with parmesan, stir, and serve.

I made this up and it turned out great.
Calories: 406 /serving. 4 servings.

Quick Tilapia Taco

4 oz frozen tilapia filet
2 corn tortillas (6 inch)
shredded cabbage (fresh or from coleslaw mix)
Low fat Cilantro Ranch Dressing (or 2 T yogurt ranch dressing from the store)

Saute filet on both sides until cooked through. Maybe 6 or 8 minutes in all (2 min/side if thawed). The filet will split down the middle. Heat up tortillas in saute pan after fish is cooked. Put half a filet in each tortilla with a handful of shredded cabbage. Top each taco with tablespoon of dressing.

This is my current lunch favorite. I have the dressing in the fridge ready to go. It will last at least 2 weeks, as long as the buttermilk can handle. The expiration of buttermilk has always been a bit confusing for me anyway with it already being soured and all. So it lasts longer then you might think.

Calories: 280. Serves 1.

No Bake Cookies

https://www.foodnetwork.com/recipes/food-network-kitchen/peanut-butter-chocolate-no-bake-cookies-recipe-2015085

These are a favorite of mine. I like to make a 1/4 batch for me and david. It makes about 8 cookies.

Almond Stuffed Chicken

http://www.myrecipes.com/recipe/almond-stuffed-chicken-10000001880000/

David loved this. I thought it was ok. There wasn't near enough stuffing in my opinion.

Serves 4. Calories: 288 per serving.

Coconut Cream pie

http://allrecipes.com/recipe/old-fashioned-coconut-cream-pie/

This was ok. I used a can of coconut milk in place of 1.5 cups of half and half based on some reviews. The pie was good, but I guess it didn't really thrill me. I guess I'm not a cream pie fanatic.

Tilapia Tostadas

http://www.myrecipes.com/recipe/tilapia-tostadas-with-roasted-corn-relish-10000001911363/
Tilapia tostadas.

I loved this recipe. David didn't rate it as high as me because he doesn't like fish as much, and that fish doesn't do well in tacos. But I disagree!

Calories: 470 per serving / 1 serving is 2 tostadas.

Saffron Rice

from Cooking Light.

1 c diced onion
2 garlic cloves, minced
1 c uncooked basmati rice
2 c chicken broth
1/4 tsp saffron threads, crushed
bay leaf

serves 4.
calories: 196 per serving

If you make it in the crock pot, make sure to saute onion and garlic beforehand. I didn't this time and it tasted too raw onion-like. The score would go up if you do the saute first.

Cilantro-Lime Chicken with Avocado Salsa

http://www.myrecipes.com/recipe/cilantro-lime-chicken-with-avocado-salsa-10000001886432/
Cilantro-Lime Chicken with Avocado Salsa

This was really good. We ate it with Saffron Rice.

serves 4. Calories: 289 per serving.

Whole wheat bread

http://thehappyhousewife.com/cooking/whole-wheat-bread/

This was tasty but I'd rather make a simpler loaf that doesn't have all that honey and oil. If I didn't care about calories this would be a winner.

Cornbread for two

1/4 c whole wheat flour
1/4 c cornmeal
1 tbsp sugar
1 tsp baking powder
1/4 tsp salt
1 egg
1/4 c milk
1 tbsp cooking oil

Mix. Put in small baking pan and bake. Or in muffin tins.

Serves 2. Calories: 243 per serving.

This is a filling meal when combined with half a can of chili (per person).

This is the Betty Crocker recipe divided by 4 (which is the same as the Albers one on the back of the cornmeal box!). Except for the egg. I made this actually with 1/8 c milk by mistake and it was good. I think adding more milk would be fine.

Baked Apples

http://www.simplyrecipes.com/recipes/baked_apples/

I made this without the brown sugar, replacing 1 tsp of maple syrup instead. I made the mistake of using fuji apples, and it was too crispy at the end. Alas.

Calories: 192 per serving / 4 servings (1 apple is a serving) (calculated using my no sugar version above)

Amy's Almond Cake or Almond Bars

Amy's Almond Cake (or almond bars as my family calls them) is a traditional christmas and special occasion dessert for my family. It is somewhat finicky. It never baked quite right when I lived at sea level. It only seems to work at 5000 feet. (I made this later in WI at 1000 ft and it worked fine at that elevation.) It is supposed to be like a dense brownie, and not very cake-like. At sea level it was more like dense cake.

If you make it in a 10x15 cookie sheet, do 1x the recipe for the right thickness. If you make it in 12x17in. sheet, do 1.25x the recipe. If you make it 1x in a 9x13 casserole dish, it will be too thick.  Bake at 350 for 20-25 minutes, either way.

Here is the original recipe (perfect in 10x15 inch pan)
8 oz (2 cubes) melted butter
4 eggs
2 cups all purpose flour
2 cups sugar
1 tbsp almond extract

mix. put into greased cookie sheet. Garnish with sliced almonds.

Bake at 350 for 20-25 minutes until golden.

Let cool and cut in triangles. (cut squares first, then run knife diagonally through corners)

Anecdote: One year at christmas my dad squashed a piece of this into the red tablecloth. Really hard. There was a big dark grease mark, to say the least.

Chicken pesto pasta

http://www.simplyrecipes.com/recipes/chicken_florentine_pesto_pasta/

I used 2 or 3 times the amount of pesto called for. This was tasty. I put in ~ 1/2 cup toasted pinenuts.

Cherry Pie

http://smittenkitchen.com/blog/2008/06/sweet-cherry-pie/

This was really good. Double crust. mmm.

Rustic Pear Tart

http://www.foodnetwork.com/recipes/healthy-appetite-with-ellie-krieger-/rustic-pear-tart-recipe/index.html

This was great. Perfect for 4 people. I just soured some milk with lemon stead of using buttermilk.

Southwest Taco Soup

http://www.favfamilyrecipes.com/2011/06/emilys-southwest-taco-soup.html
Southwest Taco Soup

David and I both liked this. I did not drain the corn. The soup was sweet from the corn and the sriracha sauce I used in lieu of valentina sauce. I used like 3 or 4 tablespoons of sriracha, just squirting it over the chicken.

Next time only put in one can of corn, and drain it first. The soup is just too sweet I think.

Cafe Rio Cilantro Ranch Dressing

http://www.favfamilyrecipes.com/2008/09/cafe-rio-cilantro-ranch-dressing.html
Cafe Rio Cilantro Ranch Dressing

I ate this at a friends house and loved it. I made it recently myself with fat free mayo. I used 4 canned tomatillos. I left the seeds in the jalapeno, and put the entire half bunch of cilantro (including stems) into the blender. It turned out really good. Might be too spicy after it sits in the fridge.

Calories: 430 (entire recipe with ff mayo). Estimating 2.5 cups yield, 21.5 cal / 2 Tbsp.

Butter beans, roast beef, and green beans

12 oz can Roast Beef in beef broth (I get it from costco)
1 can green beans (or use fresh/frozen and cook in beef broth)
1 can butter beans

Heat beef and broth in a skillet. Add other ingredients. Simmer until broth is reduced.

David loves this. I like it a lot too and it is so easy. I eat it for lunch a lot.

Calories: 457 per serving / 2 servings

Mexican baked eggs and beans

http://www.kalynskitchen.com/2009/10/recipe-for-mexican-baked-eggs-with.html

David really liked this. It is also very fast and easy. I used an oven safe skillet. I put a ton of parsley in it (like a cup) because that's what I had. I think cilantro would be better, which is what the recipe calls for. David still liked it a lot with parsley, even with the bitterness associated with it. I also baked the dish for like 5-7 minutes which was way too long. The eggs were cooked solid (which I don't like). I'd try again for only 2 minutes next time.

Update: I made this again according to the recipe using chili powder and fire roasted bell peppers. It was so good, I liked it much more than last time. It wasn't too hot at all. I put cilantro on top and served with a little sour cream. One thing to note, I put  5 eggs on top this time, 4 on edge and 1 in center. They did not cook evenly. So make sure all eggs are the same distance from the edge. The 5 minutes bake and 2 minutes broil time was perfect for the egg in the middle, but the eggs on the edge were a little too solid. Next time put eggs on the edge and bake for 4 minutes only, plus 2 minutes broil and see what happens.

Update: I don't know what I was talking about with the fire roasted bell pepper in the last paragraph. I made it today just as the recipe instructed. I used a 10-inch oven proof skillet with 4 eggs. After simmering I dug out 4 holes around the skillet and put the eggs in it. It needed more baking time then I suggest in the last paragraph. the 4-2 thing was too short. I probably did more like 5 minutes bake and 4 minutes broil this time. But I am using a different oven now. Anyway, the eggs were cooked solid, which I guess is just how this recipe is going to be. It is still really good. We ate it this time with corn tortillas, salsa, and sour cream.

Calories: 275 per servings. 4 servings total. (calculated using 4 eggs)

Salmon Patties

1 14.5 oz can salmon (bones and skin do not need to be removed)
1 egg
1/4 c mayo
1/4 c green onion
1/4 c celery
1/3 c breadcrumbs

Mix and make patties. Spray nonstick pan with pam and cook on both sides until golden brown.
This is good with dill sauce.

Overnight Oats

http://www.pepperlynn.com/2012/02/overnight-oats-two-ways/

I really liked this. I used to eat raw oats with canned peaches and enjoy the raw taste. I made this with 1/3 cup old-fashioned oats, 1/3 cup yogurt, and 1/2 cup milk, plus a tiny bit of honey and some strawberries. I think it would be fine with more yogurt and less milk too, to increase the protein. I let it sit in the fridge for about an hour. If it was there overnight, the extra milk would probably be absorbed.

I want to try the pumpkin/peanut butter version next.

Chicken Enchiladas

http://allrecipes.com/recipe/chicken-enchiladas-i/detail.aspx?src=VD_Summary

I left out the water and used only 12 oz of tomato sauce. Also used enchilada sauce instead of taco sauce. Was very good! Try cottage cheese next time instead of sour cream. (http://allrecipes.com/recipe/cottage-cheese-chicken-enchiladas/detail.aspx)

Update:  This needs more like 10 tortillas, which would need to be in a larger pan than 9x13. There is just SOO much filling. But still good! Also 20 minutes isn't quite long enough in the oven. Maybe do 30 next time.

Raspberry Lava Cheesecake

Raspberry Lava cheesecake
http://sweetsensation-monchi.blogspot.com/2010/03/torta-od-sira-s-malinama-raspberry-lava.html

Cornflour means cornstarch. I used a 12 oz bag of raspberries and did not strain the seeds. It was really good.

Meatloaf

http://allrecipes.com/recipe/easy-meatloaf/

Saute onions in butter. Add 1/2 chopped green pepper to saute with onions (mostly to get rid of moisture), 1 T worcestershire sauce, some chopped mushrooms (or 4 oz canned and chopped). Add 1 tsp salt and 1/2 tsp pepper. Don't double sauce for topping, but may half sugar. Bake at least 1.25 hours to 170. I usually bake 1.5 hours and it is great.

Notes: David likes it best if not all the meat is super lean. I used 91/9 the first time, and 85/15 the second time, which david liked better. I think a compromise would be better so you use 1 lb 91/9 and 1/2 lb 85/15, or visa versa.

Also can be made gluten free swapping rolled oats for breadcrumbs. It is slightly crumbly this way but still terrific, just cut carefully.
Reduce milk by 2 tbsp if adding green pepper and worcestershire sauce, to counter the additional liquid they provide.

Broccoli Salad

Similar to  http://southernfood.about.com/od/broccolisaladrecipes/r/bl30321h.htm

2 bunches broccoli, florets only (5 to 6 cups florets)
1 small red onion, chopped
1/2 cup raisins
10 to 12 slices bacon, fried and crumbled
handful of sunflower seeds
.
Dressing:
1 cup light mayonnaise
2 tablespoons red wine vinegar
2 teaspoons sugar (or half scoop Trader Joes Stevia powder--full was bit too sweet, but had no aftertaste)

Separate florets from broccoli stalks. Save the remainder of the broccoli for another use or freeze for later. Combine salad ingredients; top with dressing mixture. Chill and serve. Broccoli should be raw.

butter beans with tomato & chorizo

http://thestonesoup.com/blog/2010/06/the-absolute-beginners-guide-to-the-art-of-seasoning-5-ingredients-10-minutes/

This is really good. I used Barilla Arrabbiata sauce like she recommends and it was SO good. I also used smoked keilbasa style sausage instead of chorizo.

9/2015: We made this again with
2 cups Arrabbiata sauce
2 T red wine vinegar
1 lb bulk chorizo (hyvee butcher)
3 cans drained butter beans
2 bunches green onions

It was great, yet again.

Almond flour pancakes

http://lowcarbdiets.about.com/od/breakfast1/r/lowcarbpancakes.htm

David likes these better than normal pancakes. They are pretty good. I put in 1/8 tsp of stevia powder for the sweetner

Cabbage Salad

After reading this post http://thestonesoup.com/blog/2008/05/a-cabbage-obsession/, I made this for lunch today. I grated the cabbage right into a bowl, just enough for me.

Grated cabbage
balsalmic vinegar
ev olive oil
raisins
walnuts

it was pretty good! I like the taste of cabbage. Mild and crunchy.

Taco Salad

1 lb taco seasoned ground beef (3 T taco seasoning per lb or 1 packet. Simmer ground beef with seasoning and 1/2 cup water for 10 minutes.)

cheese

olives

tomatoes

sour cream

refried or pinto beans

salsa

Serve over lettuce.  love this quick meal.

30 Minute Chili

1 lb ground beef, browned with
1 C. chopped onion. Drain fat.
2 14oz. cans diced tomatoes with juice (or 3.5 cups diced from a giant Costco can)
1 15 1/2 oz can kidney beans
1 8 oz. can tomato sauce
1 tsp salt
1/4 tsp pepper
2 tbs chili powder


Combine all ingredients and heat to boiling; reduce heat and simmer uncovered for 30 minutes.

I really loved this. I used S&W chopped tomatoes and they were really acidic, which made it even better. Also used 91/9 beef.

Calories: 360 per serving / 4 servings. Makes 1.75 quarts. 1.75 cup per serving.

Slow Cooker Brown Rice

I don't have a rice cooker because we don't have rice enough AND I have too many appliances as it is. I made rice in the slow cooker though and though it is SLOW it is really convenient.

2 parts water
1 part brown rice
2-2.5 hours on high.

It was perfect rice.

Broccoli Beef

http://simplyrecipes.com/recipes/broccoli_beef/

This was good, but too much liquid. The meat let a lot of juice out, even on super high heat. I used fish sauce instead of oyster sauce. I used sliced sirloin steak.

Sherrys Wild West Soup

http://allrecipes.com/recipe/sherrys-wild-west-soup

This was good. The garbanzo beans are a nice touch. I made this in the slow cooker and it broke down the chicken and rice too much, so I would do it on the stove next time. Or just cook it less time and use canned beans instead of dried. (I used dried this time so had to cook it forever to get the beans done).

Taco Pasta

http://fakeginger.com/2010/06/30/taco-pasta/
Taco Pasta. This was tasty, but I think next time I will halve the cream cheese and sour cream. Or skip the cream cheese entirely and still halve the sour cream.

Mexican Quinoa Salad

http://mygreendiet.com/green-diet-plan-recipes/mexican-quinoa-salad/

This is great. Add some peeled cucumber too, cut in quarters and sliced.

Lemon Dill Sauce for Salmon

http://herbsspices.about.com/od/fish/r/SalmonDill.htm
Lemon Dill Sauce for Salmon

This was a great accompaniment to salmon. I used nonfat greek yogurt.

Applesauce Multigrain Muffins

http://projects.washingtonpost.com/recipes/2010/02/25/applesauce-multigrain-muffins/

This is really good!

Turkey Stuffed Peppers

http://www.jennieo.com/recipes/518-Hannahs-Turkey-Stuffed-Peppers

We both liked this. I served it with rice on the side. It fills 4 medium peppers with a 1.25 lb package.

Juliana's Broccoli Cheese Soup

Juliana's Broccoli Cheese Soup

8 cups chicken stock
1/2 teaspoon pepper
1 teaspoon tarragon
1/2 bay leaf
1/2 chopped onion
2-4 carrots peeled and chopped as chunky or small as you like it
2 sticks of celery chopped
2 bunches broccoli. I use both heads and one stem, but you can put it all in if you want to. I chop the heads down very small and then peel and chop the stem into smallish chunks.
1 can evaporated milk
pepper to taste
1 Tablespoon parsley
1-2 cups of shredded cheese. (I usually use medium because it is what I have in the fridge.)
Add fresh garlic if desired.

Start the stock boiling and then chop the veggies and add them in as you go. I add the seasonings after the vegetables are all in. Once the vegetables are cooked to your liking, add the milk and cheese. I never thicken it, but you can if you like it thicker.

Laura's notes: I made this with 2 large bunches of broccoli (stem and all) and 2 cups shredded cheese and it turned out well. David and I really like it. It made about 3.5 quarts.

Turkey Noodle Soup

I got this recipe from Erin Farr when I was in college.

2 cans chicken broth (10 3/4 oz size)
2 cans water
2 cups turkey
3 celery stalks, chopped
2 carrots, chopped
10 sage leaves, chopped (~1 Tbsp) or 1 tsp powdered
1 can cream of chicken soup
11 oz package Grandma's noodles (frozen uncooked egg noodles)

Heat broth and water. Add turkey, celery, carrots, sage, and noodles.  Simmer until noodles and veges are done. Add cream of chicken soup and heat through. Does not do well in crockpot.

I often put in all broth and no water and use chicken bullion instead of canned broth.  The noodles will soak up a lot of the liquid, so if it sits for a while then more water may  need to be added so it has a soupy consistency and is not too thick.

When I double this recipe I often just use one can of cream of chicken soup and 1 package 16 oz grandma's noodles. Works great!

If grandma's noodles are not to be found, Mrs. Weiss' Kluski Enriched egg noodles are fantastic. I just put in the whole 8 oz bag and it works well for ~4 qts of soup.

Notes: Hyvee and Copps carry Reames Homestyle Egg Noodles in the freezer section. I use the 12 oz package and it is just like Grandma's noodles.

Turkey Enchiladas

http://allrecipes.com/recipe/turkey-enchiladas/

This was a yummy dinner and a good way to use up frozen turkey leftover from thanksgiving.

Zucchini Bread

http://allrecipes.com/recipe/moms-zucchini-bread/

This was not quite as good as the recipe I usually make. But is still pretty well.

I adjusted the ingredients to this list:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1/2 cup vegetable oil

1/2 cup applesauce
1 cups white sugar

1 cup brown sugar
3 teaspoons vanilla extract
3 cups grated zucchini (1 huge zucchini)
1 cup chopped walnuts

Sweet and Sour Meatballs

http://allrecipes.com/recipe/lanas-sweet-and-sour-meatballs/detail.aspx

David and I really enjoyed this. The meatballs are very tasty. I doubled the vegetables in the recipe, and the sauce should be doubled as well. To do so I would just add an extra 1.5 cups of water, and extra cornstarch.

This needs 8 cups of rice to go with it. 6 cups was not quite enough. This dish would serve 6 people generously, or 8 as a main course if there is something on the side or for dessert.

Update:
I added 6 oz of pineapple juice and 6 oz of water, plus 3 more T cornstarch to double sauce. I also doubled veggies and it turned out great. You need the extra juice to maintain flavor.

Banana Banana Bread

http://allrecipes.com/recipe/banana-banana-bread/

This bread is moist and good, but has too much banana for my tastes. It is not like the cakey bread I was given a few weeks ago that I am trying to replicate.