Turkey Kefta

After reading through the reviews and the recipe I made some changes. The meatballs were really good. I think that these would be just as good on their own and even as a little appetizer. I would serve them over couscous or rice. We didn't since rice and couscous were on the menu later in the week. I served them over egg noodles. Not a great choice!

Turkey Kefta with an Onions and Raisin Sauce
4 C thinly vertically sliced sweet onion
1/2 C raisins
3/4 t salt
1/2 t black pepper
2 t Ras el Hanout (recipe follows)
2 C fat-free, less-sodium chicken broth
1/2 C finely chopped fresh parsley
1/4 C dry breadcrumbs
1 t salt
1 1/2 t Ras el Hanout (recipe follows)
1/2 t freshly ground black pepper
1 egg, lightly beaten
1 1/4 pounds ground turkey breast

Combine first 6 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 10 minutes or until sauce thickens, stirring occasionally. Combine chopped fresh parsley and the next 6 ingredients (through ground turkey breast) in a large bowl; shape mixture into 20 meatballs. Place meatballs on top of onion mixture; cover and cook for 20 minutes or until done.

Ras el Hanout

2 t ground ginger
2 t ground coriander
1 1/2 t ground cinnamon
1 1/2 t freshly ground black pepper
1 1/2 t ground turmeric
1 1/4 t ground nutmeg
1 t ground allspice
1/2 t ground cloves

Combine all ingredients in a small bowl.

recipe adapted from Cooking Light (picture from Cooking Light)

Chipotle Rice and Black Bean Enchiladas

Most people know that we already have a REALLY good Chicken Enchilada recipe. I was very intrigued by the Chili Gravy and was excited to try a different take on an old favorite. I think this is more Texan with the gravy and all. The dish has a good kick. If you are a constant tester throughout the process of making dinner (like me) you may be worried that the rice is too spicy. Its not! It really had just the right amount of spice between the rice and the gravy. Add a dollop of sour cream and a little lettuce for crunch and this dish is perfect. We had enough filling for 10 tortillas. We ended up making two separate dishes and freezing one for later. Some may consider this a time consuming weeknight meal but it is well worth the effort! I'm glad I tried it and think you will be too.

Chipotle Rice and Black Beans

1/2 T canola oil
1/2 C diced onion
3 cloves garlic, minced
1 chipotle in adobo, minced
1/3 C uncooked rice
1 C chicken broth
3 T tomato sauce
1 can of drained black beans
1/2 t oregano

Shredded Cheddar cheese

Tortillas
Sour cream

Chopped lettuce

Heat the oil in a shallow saucepan that has a tight-fitting lid. Add the onion and cook until tender. Stir in the garlic, chipotle, salt and oregano sauteing an additional minute. Stir in the rice, and stir to coat. Add the broth and tomato sauce. Bring to a boil, cover, and then turn the heat down to low. Simmer for about 15 minutes, then add black beans and continue cooking until rice is tender. Remove from heat (but keep the lid on) and let sit while you make the gravy.

Chili Gravy

1/4 C vegetable oil
1/4 C flour
1/2 tsp black pepper
1 t salt
1/2 t powdered garlic
2 t ground cumin
1/2 t dried oregano
1/2-1 T chili powder
2 C chicken broth

Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add chicken broth or water, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Makes 2 cups.

Adapted from Homesick Texan

Assemble the enchiladas:

Preheat oven to 400°. Cover the bottom of baking dish with 1/2 cup chili gravy. Fill each tortilla with chipotle rice and beans and cheese. Place in baking dish seam side down and cover with remaining chili gravy. Top with shredded cheese and bake for 15 minutes or until sauce is bubbling and cheese is melted. Top with sour cream and lettuce.

Lemony Shrimp with White Beans and Couscous

Dave made this dish last night while I prepped our pot roast for Wednesday. I have the fear of having the crockpot on while we are out of the house so I cook my meals at night while we are sleeping so make sure that if something goes wrong we are close by. I know its wierd but I think- better safe then sorry. I also think that it just tastes better after it has sat for a while and the flavor get a chance to meld. Its kinda like reheated pizza. Better the second time around!

On to this dish. I didn't realize that it was a Real Simple magazine recipe until last night. I haven't had much success with these recipes. I think they are just that, real simple. They seem to lack the flavor punch if left alone. I reflected my doctored up modifications below. I realized that the Spanish Chicken and Rice recipe is also a Real Simple recipe and we doctored up that one as well. I think my changes make each of these dishes more flavorful. This was a good dish, not a great dish but a good.

Lemony Shrimp with White Beans and Couscous
Recipe adapeted from Cooking Light / Real Simple (picture from Cooking Light/Real Simple)

1 1/2 cups whole wheat couscous
Kosher salt and black pepper
2 T butter
3 cloves garlic, chopped
4 scallions, chopped
1 pound medium shrimp, peeled and deveined
1 15.5-ounce can cannellini beans, rinsed
1/2 C fresh flat-leaf parsley
3 T fresh lemon juice
1/4 C chicken broth
zest of one lemon

In a saucepan, bring 2 cups water to a boil. Stir in the couscous and 1/4 teaspoon salt. Cover and let sit off heat for 5 minutes. Add 1/2 the lemon zest to the couscous and fluff with a fork before serving. Meanwhile, heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the garlic and scallions and cook for 30 seconds. Add the shrimp and cook, stirring, until they begin to turn pink, about 3 minutes. Stir in the beans, parsley, lemon juice, the remaining butter, 1 teaspoon salt, and 1/4 teaspoon pepper, broth and zest. Cook until heated through, 2 to 3 minutes. Serve with the couscous.

Chicken Brunswick Stew

My version of something I have never made before! I looked up a ton of recipes and kind of mushed them together to make this one with items I had in the house. The only thing I would change would be starting with less sugar. I thought it was a touch too sweet. I think you need the surgar because otherwise it would take more like a chili. It was quite good and really easy since I used the crock pot. We had enough to freeze half for another night.

Chicken Brunswick Stew

1 large onion, chopped
2 skinless boneless chicken breast halves
15-ounce can cream-style corn
28-ounces can crushed tomatoes
15-ounce can chili beans with sauce
2 C chicken broth
¼ C Worcestershire sauce
2 T white vinegar
2 t dry mustard
½ t salt
½ t pepper
½ t hot pepper sauce
1 T sugar

Place onion in a 4-quart slow cooker; place chicken breasts on top of the onions. Add the rest of the ingredients and cover and cook on low for 6 hours. Remove the chicken and shred; return to stew. Mix thoroughly and serve.

Blueberry BBQ Turkey Balls

I think this bbq sauce would be great on ribs, pork tenderloin or chicken. I would double the recipe next time since it is just that good! We served this over turkey meatballs. I wish I could say I found this recipe but I didn't! I took my cue from The Noshery cooking blog.

Adapted from Cooking Light 2003

Blueberry-Balsamic Barbecue Sauce
2 cups fresh blueberries
1/4 cup balsamic vinegar
3 tablespoons sugar
3 tablespoons ketchup
1/2 teaspoon garlic powder
1/4 teaspoon salt

Place all ingredients in a saucepan. Bring to a boil; reduce heat, and simmer 15 minutes or until slightly thick. Remove from heat; cool. Place blueberry mixture in a blender; process until smooth. (I used my immersion blender.)

Simple Turkey Meatballs
1 lbs of ground turkey meat
1/4 cup of minced parsley
1/2 large onion, minced
2 cloves of garlic, minced
1 egg
1 tsp paprika
1/2 salt
1/2 pepper

To prepare meatballs, combine all the ingredients into a large bowl, mix together working with hands. Shape meat into about 14 1 inch balls. Set aside. Place meatballs into the same saucepan used for sauce over a medium heat and brown. Pour sauce over the meatballs, cover and simmer for about 5 mins or until meatballs are done.

We served this with some steamed carrots and Caesar salad. It was really good!

Jason's Chicken and Pasta

This is an old recipe from college that had become a family favorite. There are not many things that I can say I still make from these years! I can name a few but I am not proud of the fact that I ate them! Ramen started out my freshman year, Taco Salad Surprise, (I can't even go into this one!) Cheryl created this "salad"! She also brought to the table Dirt Cake, which I love but haven't made in years! Jason came to visit Nichole and made the girls dinner one night and I can still picture all of us crammed into our little kitchen in Odells watching Jason make this dish. If I remember correctly this was something that his dad made. Well, who ever I need to give credit to I will because this one is a keeper. It has been over nine years and I still make it!

Jason's Chicken and Pasta
2 chicken breast
½ C Italian breadcrumbs
1 egg scrambled
3 T milk
3 T evoo
1 C chicken broth
1 14 oz. can of quartered artichokes
½ C kalamata olives
¼ C chopped sun dried tomatoes
¼ C freshly grated Parmesan
pinch of red pepper flakes
1 box of pasta- your choice

Cut chicken into bite size pieces and place in a bowl with the scrambled egg and milk Drain and toss with breadcrumbs in a plastic bag. Add more breadcrumbs is needed. Cook pasta according to directions. Heat oil in a large skillet until hot but not smoking. Add chicken in batches and brown on each side. Remove chicken to a paper towel lined plate. Add garlic, artichokes, sun dried tomatoes and olives to skillet and cook for two minutes. Return chicken to skillet and toss to combine. Add chicken broth and bring to a simmer. Add Parmesan. The sauce should thicken just a bit with the breadcrumbs and cheese. Cook for 3 minutes. Drain pasta reserving 1 cup of cooking liquid. Todd pasta in skillet and add reserved pasta water if it seems dry. Serve immediately with additional Parmesan cheese if desired.

The weeks ahead and the week behind!

After my brother-in-law Pete left early Tuesday morning I decided that I would take a break from visisting grocery store. I had been there each day for a week while Pete was here. Everytime we went out to do some activity it always ended with a "quick" trip to the store. I think the boys were catching onto a theme here but didn't say anything since a pretty decent dinner always followed!

A quick recap of the Pete visit menu:
Blueberry bbq sauce over turkey meatballs with sauted carrots and cesar salad
Shrimp del Mar
bbq pizza with pineapple and carmelized onions
Jason's Chicken and Pasta
Spring Rolls

I dedicated my research for our weekly menu to a seach for recipes with ingredients we had on hand. I think I did a pretty good job.

The menu consists of the following:
Made up Crustless Quiche (probably not blog worthy)

Turkey Kefta

Chicken Brunswick stew (from the freezer stash)

Pot Roast (never made it before but we had a piece of meat in the freezer that I beleive goes in this kind of dish)

Lemony Shrimp with white beans and couscous

Spanish Chicken and Rice

Black bean Chipotle Enchiladas

Black Bean Burgers, Sweet Potato Fries and Avocado Sauce

This was a very refreshing meal. I loved the avocado dip and was really excited about the spices on the sweet potatoes. The burgers were delicious and as you can see from the picture I don't think they needed a bun. The dusting of corn meal added a nice crunch to the burgers and complimented the black beans nicely. We used the avocado dip for both the burgers and fries.


Avocado Dip
1 avocado
1/2 C plain non-fat yogurt
2 T light sour cream
1 jalapeno, seeded and chopped
2 scallions, chopped
1 lime, juiced
salt & pepper, to taste

Place all ingredients in a food processor and blend until smooth.

Sweet Potato Fries
2 sweet potatoes
2 T olive oil
1 t paprika
1/2 t ground coriander
1/2 t chili powder
salt & pepper, to taste

Cut potatoes into "fries" size pieces. Toss potatoes with evoo in a large bowl. Add spices and coat. Spread potatoes on baking sheet and bake at 450 degrees for 25 minutes, until lightly browned and crispy. Don't be alarmed if the potatoes loose their crispness. Sweet potatoes hold more moisture then other potatoes so they become a little limp after coming out of the oven.

Recipe Source: Erica's Kitchen Adventures

Black Bean Burgers
1 can black beans rinsed and drained
1 egg white
1/4 C corn
1/4 grated sharp cheddar cheese
1 T diced pickled jalapeno or fresh
2 T reduced fat sour cream
1/2 t cumin
2 T minced red onion
3 T chopped cilantro
1 T salsa or diced tomato
1/2 t salt and ground pepper
1/4 C corn meal

Lightly smash beans with potato masher leaving some beans intact. Add egg through salt and pepper and mix to combine. Form mixture into desired size burgers. They will feel very wet and may come apart. Place corm meal on a small plate and carefully dust burgers with corn meal. Let the burgers sit for at least 15 minutes to firm up. Heat skillet over medium heat add 1 T vegetable oil and cook burgers 6-8 minutes until lightly browned flipping once.

Vegetable Lo Mein Stir Fry

We have this fabulous heavy wok and I love using it. This vegetable noodle stir fry was perfect. With stir fry there typically isn't a recipe I follow. I think this is a good go to dish that can be created out of ingredients on hand. It just takes a bit of chopping. I like to prep everything prior to heating up the wok. After the preparation this is a quick cooking meal due to the high heat used.

Vegetable Lo Mien

1 box lo mien or Thai rice noodles

1/4 C soy sauce

1/2 C broth (chicken or vegetable)

1 t vegetable oil

1 t sesame oil

1/2 onion, chopped

1 bell pepper, chopped

1 C snow peas

4-6 mushrooms, sliced

3 garlic cloves, minced

1 large thump fresh ginger, minced or grated

2 carrots, sliced

1 small jalapeno, minced or a pinch of red pepper flakes

1 T corn starch

1 egg, beaten

Cook noodles according to package directions. Drain and rinse, set aside. Whisk broth and corn starch, set aside. Chop all vegetables, beat egg, measure out soy sauce. Heat wok over high heat for at least 8 minutes. Add vegetable oil and sesame oil to hot wok. Add vegetable is order leaving a few minutes between each batch- onion, carrots, bell pepper, snow peas, mushrooms. Vegetables should be tender-crisp. Add jalapeno, garlic and ginger and saute until fragrant, about 1 minute. Make a well in the middle of the vegetables and add beaten egg. Cook until just scrambled. Add soy sauce and mix. Add noodles and toss to combine. Finish with the broth mixture. Toss well to coat everything.

Vegetable Stuffed Zuchini

This is a delicious side dish or meal in its self. My best friend Tess made this for us when we were visiting her on Nantucket this Spring. It is really a versatile recipe. You can stuff them with whatever vegetables are on hand. As you can see from the picture, I used yellow squash. I of course couldn't make it as good as Tess's but it was still pretty tasty! Thanks Tess! Stuffed Zucchini
2 Zucchini (yellow or green)
1 medium tomato, chopped
1 small red onion, chopped
1 garlic clove, minced
1/4 C flat leaf parsley, chopped
1/4 C goat cheese or feta cheese
1 t evoo
salt and pepper

Preheat oven to 400 degrees. Cut each zucchini lengthwise and carefully scoop out the membrane, leaving a bit of the "flesh" to hold its form. Chop up discarded zucchini. Place zucchinis on a baking sheet skin side up and bake for 5-8 minutes or until slightly softened. Mix tomato, onion,garlic, parsley, including discarded zucchini in a bowl. Mix in goat cheese, evoo and salt and pepper. Stuff each zucchini half with vegetable mixture and bake for 10-15 minutes until heated through.

Sausage Hogies with Green Peppers, Onions and Mushrooms

I don't think you can call this a recipe but I feel the need to post this to remind you that it is a good go to meal that we have actually never had in our house! It was also our first night using the grill.

Sausage & Pepper Hogies
Sweet Italian sausage or Italian turkey sausage (or your choice of sausage)
1 green bell pepper thinly sliced
1 a yellow onion thinly sliced
5 button mushrooms sliced
2 t Worcestershire sauce
evoo
salt and pepper
your choice of cheese (I used American this time)
hogie buns

Saute onions until they are soft and lightly browned. Add peppers and mushrooms. Grill sausage until cooked through. Add Worcestershire sauce at and salt and pepper at the end. Lightly toast hogies and place sausage in bun topped with cheese and vegi mixture.

Dead Grill Walking

You know when sometimes you think something is the funniest thing in the world and then you take some time and bring it up again and realize it is totally lame! Well this title sure fits the bill. Don't pay attention to it, its just another personal joke between Dave and I. Let's just name this post something else! Words escape me at this moment. Maybe I will come back and rename it later...
We had a really nice day yesterday. I won't mention anything about the nice blanket of wet snow that we woke up to. Dave made some delicious pancakes topped with sliced strawberries and bananas and a little dusting of cinnamon. If you have never tried the cinnamon, do it! It just brings out the flavors of the pancake and maple syrup. Yum!
We puttered around the house most of the morning and waiting for the weather to turn around. Around 3pm the sun poked through the clouds and we could finally do what we wanted to do all day, get on our bikes. We had strict plans for the weekend and had to stick to them. The weekend starts on Friday for me. I did a nice long ride with me friends Susan and Steve to Breckenridge. It was fabulous. I am really taking to the cycling thing! Saturday we needed to give equal time to our mountain bikes so we had our first ride around the lake trails and Sunday was back to the road bikes. We were able to fit in a ride around the lake. It almost seemed like we had the road to ourselves. I think the weather deterred all other cyclist so the paths were our own!
Now on to the point of this blog... We had earned ourselves a nice dinner after burning all those calories. We decided on filets with scalloped potatoes a side salad and a great Pinot Nior. It was delicious.
I'll get to the recipes at the end. But first, let's get the title of this post out of the way and answer the question you have been asking yourself since I went on this wild tangent. The GRILL. We have had this tin can for 5 years. Before we were graced with this object that takes up room on our deck it belonged to the Roses. They gave it to us when they were upgrading to a bigger grill built for a family of 4. We were so excited to take this off their hands. We had just moved into our home and Susan just kept giving us stuff to fill up our empty square footage we had just purchased. You would have thought she had just given us a pot of gold. Oh man, we felt like we were large and in charge! The morning after the first night we used it (I wish I could remember what we made, hmm) I was walking down the stairs extremely excited for my cup of coffee when I see this little light outside on our deck. What the heck it that? I open the slider and hear this little blowing sound. You know, that sound the grill makes when the gas is on. The GRILL was still on!!! We had left it on all night long. Oh, our neighbors would have loved us, the "new" people just burned our entire complex down a week after they move in. Thankfully this didn't play out and we not only still have our home but that dang GRILL!! We have replaced every element on it trying to make it limp along. Grills are expensive, we needed to make this one last.
So this brings me to the dinner menu. I like my steak (well done). I know I am blushing as I write this. Filet mignon should not be cooked until it is as dark as a tire but I like it that way! Dave likes his the normal way. He put mine on 8 minutes before he put his on to ensure my happiness. The time goes off and Dave puts his filet on the grill thinking that for medium rare 4 minutes a side. The time goes off again and we take the steaks off to rest for the allotted time. The rest of our dinner is ready and we sit down to a beautiful table and Dave cuts into his steak, RARE. His steak is still mooing! Mine was nice and charred on the outside, just the way I like it and medium inside! Man, was Dave mad. He had to put his steak back on the grill for another 10 minutes. I know what most of you are thinking. 10 more minutes. But yes our grill is not like any other of its kind. It doesn't cook! So finally after I fed Dave the majority of my steak after eating around the middle and Dave had eaten his rarish hunk of meat we laughed and threatened that we would walk that GRILL down to the dumpster hence the name of this post Dead Grill Walking. We didn't end up doing this because we don't have a replacement quite yet but the days are numbered. We ARE getting a new grill!

I like have a sauce with my steak since I am still acquiring a taste for red meat. I decided on a Chimichurri sauce. It actually tasted really fresh with the steak.

Filet Mignon with a Chimichurri Sauce

2 filets coated with fresh pepper and salt

3/4 C of flat leaf parsley

1 t fresh oregano

2 garlic cloves

pinch of red pepper flakes

1/4 C evoo

1/2 t salt

3 T red wine vinegar

Place all ingredients in food processor and process until combined. Let stand for 1 hour before using.

Dave wanted either gratin potatoes or scalloped potatoes. I always shy away from these recipes because they are loaded with fat. I just can't bring myself to make them. I can eat them if they are served to me but I can't just seem to cook with cream in our house. So I searched on the Internet and combined a couple of recipes and came up with this nice little keeper. My main go to site is Eating Well. I absolutely love this magazine and consistently make their recipes.

Scalloped Potatoes Slimmed-Down

3 cloves of garlic

1 lbs potatoes (we used fingerling)

2 C low fat milk

1/4 C of a large onion chopped

1-2 T fresh rosemary chopped

1-2 T fresh Thyme chopped

1 t salt

pinch of freshly grated nutmeg

1/2 C low fat sour cream

3 T freshly grated Parmesan

Cut 1 clove of garlic in half and rum over the inside of a gratin dish and coat dish with cooking spray. Mince remaining garlic. Combine garlic, herbs, onion, nutmeg, salt and milk in heavy saucepan. Bring to a simmer, uncovered until potatoes are tender. Transfer potatoes to prepared dish using a slotted spoon. Transfer 1/4 cup of the milk mixture to a small bowl and whisk in sour cream. Pour over potatoes and top with Parmesan. Preheat broiler. Broil until golden brown and serve immediately.

Lentil Loaf!

Every time I say this Dave laughs. I have to agree. The two words just don't go together. I have to say that I went out on a limb on this one. I have had lentils in the cubbard for quite a while. Since we were going away for the week (I"ll dedicate an entire post to our vacation) I wanted to not go to the grocery store and use up what we had. We did a really good job clearing out the freezer but I just can't seem to get through the corner cubbard that seems to open into the black hole of canned and packaged products.

Lentils have been on my mind and I just couldn't seem to find a recipe that sparked my interest. Kate our neighbor is always making the most amazing meals out of grains and dried beans and I have been quizzing her on her recipes. Finally I found this Vegetarian Meatloaf recipe after talking to her about what I could do with these little round/flat dried things. In my obsessive search of food blogs I found this blog and really find her recipes to be quite intriguing. The author is a bit more "vegetarian schooled" them me. You will see that she uses nutritional yeast and flax seed in the recipe. I decided on adding cheese instead!! I would lump her in the Kate category. Someday I will get there! So here is my take on the Lentil Loaf!

2 C water
1 t salt
3/4 C lentils (I think I used more and increased the water)
1 onion diced
1/2 C oats
1/2 C bread crumbs
1 egg beaten
3/4 C tomato sauce
2 cloves garlic minced
1 t dried basil (I think I used an Italian seasoning)
1 T fresh parsley chopped
1/2 t ground pepper
1/4 C shredded mozzarella
2 T grated parm

Boil water and add lentils. Cook covered until tender, about 30 minutes or more. I didn't have to drain too much water but you may have to. I think I even added a little more water towards the end because they were drying up. Drain and mash with a potato masher. Mix lentils with onions, oats, and bread crumbs. Add egg , tomato sauce, and spices. Spoon into a loaf pan sprayed with non-stick spray. Bake covered at 350 degrees about 40 minutes until firm. Cool 10 minutes and then turn out onto a platter.

Top with glaze 1/2 cup tomato sauce + 1 T brown sugar.

Recipes I want to try

My ever evolving list:
I am feeling very overwhelmed! I want to make so many things and just can't keep track of them. I have decided to post all the links here and then I can keep the organized and easily accecible. Hopefully this works.

1. Chickpea burgers (sub black beans)

3. Feta Spinach pine nut tart

4. Pineapple Black Bean Enchiladas

5. Chicken meatballs

6. Chicken and Rice wraps

7. Risotto Cakes

9. Orange Chicken

10. Black and white bean dip

13. Greek turkey meatballs

14. Taco hummus

15. Candied orange

18. Mexican Rice annies eats

19. Berry pie

26. Baked Feta

27. Beef Negimaki

28. Barley Risotto

29. Buffalo bites

30. Sesame Chicken

31. Apricot Preserves

32. Chicken Parm Burgers made it and it was delicious. will blog next time I make it.

33. Scallion Pancakes -made it haven't blog it yet

34. Sweet and Sour Chinese Chicken

36. Cast iron pizza

Buffalo Chicken Pizza -made it, delicious!

37. Tomato Pie

38. Coffee Cake with apricot creamcheese filling http://www.blogger.com/

39. Breakfast (Chicken) Patties http

40. Polenta pumkin stuffed poblanos

41. Hot Brccoli Dip

42. Rolls and burger topping

43. Granola

44. Honey Wheat Buns

45. Stuffed Poblano Peppers

46. Tofu recipes

47. Mu Shu Tofu

48. Lemon Thyme Chicken

50. Safron Rice

51. Pineapple Chicken Salad

52. Cheesy Chicken and Rice Casserole

53. Stuffed Zucchini

54. Sweet Potato Gnocchi

55. Tuna Noodle Casserole - made it, pretty good!

56. Pumpkin Blondes

57. Scallion Lemon Risotto

58. White Bean Chicken Chili & White Bean Chicken Chili

59. 6-hour Chili

60. Rotisserie Chicken

61. Tomato Mozarella and Basil Tart

62. Ham and Cheddar Gratin

63. Soups and Stews & Others taco soup, broccoli, chicken tortilla, sweet potato, tortellini

63. Shrimp Cakes

64. Orange Chicken