Juicy Thanksgiving Turkey

 This recipe uses orange wedges and aromatics to add flavor, while a champagne broth works its magic to keep the turkey moist and tender.

prep time:     20 minutes

cook time:    3 hours

additional time:    10 minutes

total time: 3 hours, 30 minutes

servings:     10

• 2 tbsp dried parsley
• 2 tbsp ground dried rosemary
• 2 tbsp rubbed dried sage
• 2 tbsp dried thyme leaves
• 1 tbsp lemon-pepper seasoning
• 1 tbsp salt
• 1-15lb whole turkey, neck and giblets removed
• 1 medium orange, cut into 8 wedges
• 1 medium onion, chopped into large pieces
• 1 medium carrot, cut into 1/2" slices
• 2 stalks celery, cut into 1/2" slices
• 1-750ml bottle champagne
• 1-14.5oz can chicken broth

1. Gather all ingredients. Preheat the oven to 350F. Line a roasting pan with sheets of aluminum foil long enough to wrap around the turkey.
2. Stir herbs and salt together in a small bowl.
3. Rub herb mixture into turkey cavity, then stuff with orange wedges, onion, carrot, and celery.  Tie turkey legs together with kitchen string, then tuck the wings under the body.
4. Place turkey on the foil in the roasting pan. Pour champagne and broth over turkey, making sure to get some liquid in the cavity.
5. Bring aluminum foil up and over the top of the turkey and seal, trying to keep the foil from touching the turkey.
6. Roast the turkey in the preheated oven until juices run clear, 2 1/2 to 3 hours. Uncover turkey and continue baking until the skin turns golden brown, 30-60 more minutes. An instant-read thermometer inserted into the thickest part of thigh, near the bone, should read 180 degrees F (80 degrees C).
7. Remove turkey from oven, cover with 2 sheets of aluminum foil, and allow to rest in a warm area before slicing, 10-15 minutes.
8. Serve and enjoy!

You can use white wine in place of the champagne if desired.

Per serving:

Calories        556

total fat           24g

saturated fat     7g

cholesterol     201mg

sodium            680mg

total carbs        4g

dietary fiber    1g

total sugars        2g

protein            69g

vitamin C        6mg

calcium            94mg

iron                    5mg

potassium        789mg

Easy Instant Pot Lasagna

•  1-lb lean ground turkey
• 11oz (12 sheets) lasagna noodles
• 2-14oz cans tomato sauce, low sodium
• 3 cups kale or spinach, chopped
• 2 cups water
• 1 tbsp avocado oil
• 1 tbsp Italian seasoning
• 1 tbsp garlic powder
• 1 tsp salt
• ground black pepper to taste
• 4oz (1 cup) shredded mozzarella or cheddar cheese
• parmesan cheese (optional)
• parsley for garnish

1. On Instant Pot, press Saute and wait until display says Hot (takes 2-3 minutes).  Swirl oil to coat and add ground turkey.  Start breaking into pieces with spatula.
2. Add Italian seasoning, garlic powder, salt, and pepper.  Keep cooking until brown or about 5 minutes, constantly breaking into small pieces and stirring.
3. Press Cancel and remove half of ground turkey into a bowl.  Time to layer lasagna.
4. Layer #1: Add water and break 4 noodles in half and lay on top.
5. Layer #2: Add half of kale/spinach and break 4 noodles in half and lay on top.
6. Layer #3: Add remaining ground turkey from bowl, remaining half of kale/spinach, and pour 14oz tomato sauce on top.
7. Layer #4: Break 4 noodles in half and lay on top. Pour remaining 14oz can of tomato sauce on top.
8. Pressure cook on high pressure for 7 minutes.  Let pressure release naturally for 10 minutes, then turn valve to vent remaining pressure.
9. When you open the lid, lasagna will be like a casserole, a bit saucy.  Not soupy though.  The longer the lasagna sits, the more it will be like lasagna as pasta absorbs the liquids and settles.
10. Sprinkle cheese on top, cover, and let lasagna sit for 5 minutes or until cheese has melted. Do not cook with cheese.  Instant Pot will stay warm for a while, especially if you have Keep Warm on.  Covered pot is enough to melt the cheese.
11. Cut with a spoon or spatula and serve hot. Keep warm to eat later.  To reheat, add 1/4 cup of water and pressure cook for 1 minute or Steam.

Refrigerate up to 3 days after cooking; Freeze leftovers for up to 3 months.

Notes:

• Ground meat: Ground turkey, beef, chicken, or venison will work. I've used beef and venison.  You can make it vegetarian by swapping the meat for tofu or cooked white beans.
• Lasagna noodles: no need to pre-cook pasta.  
• Spinach or kale: you can skip if you are not a fan.
• Ricotta or cottage cheese + egg (optional): you can mix those and layer on top of meat mixture.
• DO NOT DOUBLE THE RECIPE. There will be too much food for the pot to come to pressure, even if it's an 8qt Instant Pot.

fiber: 3g

sugar: 4g

sodium: 580mg

carbs: 38g

protein: 24g

fat: 7g

sat fat: 2g

Hamburger Mushroom Bake

•  1lb lean ground beef
• 1 tsp salt
• 1/2 tsp black pepper
• 6oz cream cheese
• 3 eggs
• 1-lb fresh sliced mushrooms
• 2 tbsp butter
• 1 tsp seasoning salt
• 1 tsp dried parsley
• 1/4 tsp black pepper
• grated cheese (optional)

1. Preheat oven to 350.
2. In large frying pan over medium heat, brown ground beef and sprinkle with salt & pepper.  Set aside to cool when done.
3. In a food processor, process cream cheese and add eggs one at a time until well incorporated. Pour over ground beef and stir to combine. Pour into the bottom of a small 4-cup casserole dish.  Press down.
4. In frying pan over medium heat, melt butter and cook mushrooms until softening and turning brown.  Sprinkle with seasoning salt, parsley, and pepper.  Place on top of the hamburger mixture.  Sprinkle the top with cheese if desired and bake 20-25 minutes or until set.  Do not overcook.

Mongolian Beef

•  1.5lbs flank or skirt steak, cut into bite sized pieces
• 1.4 cup cornstarch
• 2 tbsp olive oil
• 1/2 tsp minced garlic
• 3/4 cup low sodium soy sauce
• 3/4 cup water
• 3/4 cup brown sugar
• 1 cup grated carrots
• 1 cup red bell pepper, thinly sliced
• green onions, sliced (optional, for garnish)
• white or brown rice, cooked

Place meat and cornstarch into a ziploc bag, zip close and shake to evenly coat the meat.

Add the olive oil, garlic, soy sauce, water, brown sugar, carrots, and red peppers into crockpot, stir to mix.  Add the steak and stir.  Cook on LOW for 4-5 hours or HIGH 2-3 hours.  Serve on top of rice and garnish with green onions.

To make for freezer:  Follow steak instructions above, leaving bag zipped closed.  Place second group of ingredients in a separate ziploc bag and zip closed.  Place both bags in freezer.  When ready to cook, thaw in fridge overnight. Empty contents into crockpot and cook on LOW 4-5 hours or HIGH 2-3 hours.  Serve over rice and garnish with green onions.

You can cook this in the Instant Pot on high pressure for 10 minutes.  

Healthy Instant Pot Egg Roll in a Bowl

 prep time: 10 minutes

cook time: 10 minutes

total time: 20 minutes

yields: 6-8 servings

Ingredients

• 1 tsp sesame oil
• 1 1/2 lbs lean ground turkey
• 1 medium yellow onion, diced
• 2 tbsp minced garlic
• 1/2 c low sodium chicken broth
• 1/3 c low sodium soy sauce
• 1 tbsp fresh ginger, minced
• 2-16oz bags coleslaw mix
• optional garnish - diced green onions
• salt & pepper, to taste

Instructions

1. Press the saute button on your Instant Pot.
2. Once the pot has preheated, add sesame oil, ground turkey, yellow onion, and garlic. Brown meat until cooked.  Press the cancel button.
3. Add remaining ingredients without stirring.
4. Close the lid, make sure your valve is set to "Sealing", and set the machine to high pressure, setting the time to 0 minutes.
5. When the cooking cycle is complete, carefully do a quick release and allow to depressurize.
6. Stir and add garnish.

Notes:

• The coleslaw mix fills the pot above the fill line of your pot.  Push the coleslaw down as much as possible and make sure the cabbage is not covering the vent on the lid

Nutrition

• serving size: 1/6 of total
• calories: 90
• sugar: 2g
• sodium: 741mg
• fat: 9g
• saturated fat: 3g
• unsaturated fat: 0g
• trans fat: 0g
• carbs: 6g
• fiber: 1g
• protein: 22g
• cholesterol: 86mg

find it online: https://soveryblessed.com/healthy-instant-pot-egg-roll-bowl-recipe/

Monterey Chicken Spaghetti Casserole

 Prep time: 15 minutes

cook time: 40 minutes

total time: 55 minutes

Equipment: glass mixing bowls, 9x13 baking dish

Ingredients

12oz uncooked spaghetti

4 cups chopped cooked chicken

1-16oz container sour cream

2-10.5oz cans condensed cream of chicken soup

1-10oz package frozen spinach, thawed and drained

2 cups shredded Monterey Jack cheese, divided

2 garlic cloves, minced

1-6oz can French's French Fried Onions, divided

Instructions

1. Preheat oven to 350 degrees.  Lightly spray the 9x13 pan with cooking spray.
2. Cook spaghetti according to package directions. Drain
3. In a large bowl, combine cooked chicken, cream of chicken soup, sour cream drained spinach, 1 cup cheese, garlic, and 1/2 can of the fried onions.
4. Stir in cooked spaghetti.  Pour into prepared pan.
5. Sprinkle remaining shredded cheese and onions over top of pasta mixture.
6. Bake, uncovered, for 40-50 minutes.

Can make dish ahead of time and refrigerate or freeze for later.

If baking after refrigerating, add a few minutes to cooking time.

To bake after freezing, thaw completely in fridge and bake as directed.

French Onion Chicken Skillet

 Ingredients

2lbs Vidalia onions, sliced

2lbs boneless, skinless chicken breasts or thighs

2 cups beef broth

1 cup swiss cheese, grated

1/3 cup extra-virgin olive oil, divided

2 tbsp all-purpose flour

2 tsp balsamic vinegar

1/2 tsp dried thyme

1/2 tsp dried sage

kosher salt and freshly ground peper, to taste

Preparation

1. Preheat oven to 350 degrees.
2. Heat 2 tbsp olive oil in a large, oven-proof pan or skillet over medium heat.  Add onions, season with salt and cook, stirring occasionally, for 15-20 minutes, or until softened and caramelized.
3. Add balsamic vinegar and cook for another 3-5 minutes or until darkened, but not burned.
4. Remove onions from heat and transfer to a medium bowl.
5. Heat remaining olive oil in skillet and raise heat to medium-high.
6. Season chicken breasts with salt, pepper, thyme, and sage, then place in skillet and sear on both sides until golden brown.  Remove chicken from heat and set aside.
7. Pour beef broth into skillet and bring mixture to a boil, scraping up stuck bits from the bottom of pan.
8. Return heat to medium-low and whisk in flour, stirring until smooth. Cook for 5-7 minutes, or until mixture has thickened. Taste and adjust seasoning if necessary.
9. Return chicken and onions to pan, stir together with beef gravy, then top with grated swiss cheese.
10. Transfer skillet to oven and cook until cheese is melted and bubbly, and chicken is cooked through.
11. Remove from oven and serve hot. 

Slow Cooker Black Bean & Corn Chicken

 Ingredients

2-14oz cans black beans, drained & rinsed

2-14oz cans corn, drained

1-1oz package taco seasoning

4-6 boneless chicken breasts

1 cup salsa

3/4 cup water

1. Split ingredients in half.
2. Place all ingredients in ziplock freezer bag. Zip closed and place in freezer.
3. When ready to cook, remove from freezer and thaw overnight in fridge.  Empty contents into crockpot and cook on HIGH for 3-4 hours, or LOW for 7-8 hours.
4. When finished cooking, shred chicken and serve over rice, in a salad, or in a wrap.  Top with cheese, sour cream, avocado, lettuce, tomato, etc.

We have rolled this into burritos or soft tacos, served with tortilla chips, and over assorted flavors of rice.  It is very yummy!

Crockpot Crack Chicken

 Cook time: 3 hours

Ingredients

2 lbs chicken breast

2-8oz packages cream cheese

1oz packet Hidden Valley Ranch seasoning

1 cup cooked, crumbled bacon

1 cup shredded sharp cheddar cheese

1/2 cup green onions, chopped

Instructions

1. Spray a 4 quart slow cooker with cooking oil.  Add the chicken, top with the ranch seasoning and cream cheese.  Cook on low up to 8 hours, or 3-4 hours on high.  The chicken is done when it has reached an internal temperature of 165 degrees.
2. Shred the chicken right in the slow cooker, mixing the ranch and cream cheese in with the chicken.
3. Top with the shredded cheese, cooked bacon, and chopped green onions

Nutrition information

yields: 8 servings

serving size: about 3/4 cup

calories: 439

total fat: 31g

cholesterol: 166mg

sodium: 550mg

carbs: 1.2g 

net carbs: 1.1g

fiber: 0.1g

sugar: 0.2g

protein: 35g

Mozzarella-Stuffed Turkey Pesto Meatballs

 Yields: 18 meatballs or 6 servings of 3 each

Ingredients

14.5oz can petite diced tomatoes, undrained

1.2lbs ground turkey (1lb works as well)

1 large egg

1/2 cup Italian breadcrumbs

1/2 cup pesto

1/4 cup grated parmesan cheese

7oz container of Bocconcini mozzarella balls

4oz mozzarella cheese, shredded (one cup) 

Materials

9x13 baking pan

foil

plastic wrap

Prep

1. Fill out your freezer label with the name of the meal, cooking instructions, and "use by date". (for standard fridge/freezer combos, this will be 3 months from the prep day).

2. Prepare 9x13 pan by dumping diced tomatoes into it.

3. In a large bowl, combine ground turkey, egg, breadcrumbs, pesto, and grated parm. Form into 18 meatballs.

4. Cut mozzarella into 18 even-sized pieces and press inside meatballs.

5. Add to pan and top with shredded mozzarella.

6. Cover pan with layers of plastic wrap and foil, and freeze.

Cook

Preheat oven to 350 degrees.

Bake 90 minutes or until heated through. (To shorten cooking time, thaw overnight in refrigerator).

Serve with extra sauce, spaghetti, and a vegetable.

Life-Changing Chicken Salad Bites (High Protein Snack)

 Prep time: 10 minutes

Total time: 10 minutes

Ingredients

1 long English cucumber, cut into thick slices

2 cups cooked chicken breast, diced (2 lg cans of chicken may be substituted)

1/3 cup diced celery

4 tbsp cream cheese, softened

2 tbsp sour cream

4 tbsp Frank's Red Hot sauce

3 tbsp blue cheese, crumbled

1 green onions, sliced

salt & pepper

Instructions

In a bowl, place the cream cheese, sour cream and hot sauce; stir to combine. Add the chicken, celery, crumbled blue cheese, green onions, salt, and black pepper; toss to combine.

Place 1 tbsp of chicken salad on each of the cucumber slices.  Serve.

serving size: 1

calories: 91

carbs: 1.6g

fat: 4.1g

sugar: .7g

protein: 11.5g

find it online at: https://healthysubstitute.com/chicken-salad-bites

Easy Shrimp Curry

 active time:    10 minutes

total time:        25 minutes

serves 6

1 1/2 cups full-fat coconut milk

1 tbsp minced fresh ginger

1 tbsp minced fresh garlic

1 tsp kosher salt

1 tsp Garam Masala (recipe at bottom of post)

1/2 tsp ground turmeric

1/2 tsp cayenne pepper

1 lb raw shrimp, shelled and deveined (26-30 count)

1 cup roughly chopped bell pepper

1 cup green peas, thawed

1 1/2 cups water

3 tbsp chopped fresh cilantro for garnish

1.  In a 6/3 inch metal heatproof container, whisk together the coconut milk, ginger, garlic, salt, garam masala, turmeric, and cayenne.  Gently mix in the shrimp until they are coated with the spiced coconut milk mixture.  Ensure the shrimp are mostly submerged under the mixture.  Scatter the sliced bell pepper and peas on top of the shrimp and spice mixture.

2.  Pour the 1 1/2 cups water into the instant pot.  Place a low trivet into the pot.  Set the pan with the shrimp on the trivet.

3.  Secure the lid on the pot and close the release valve.  Select PRESSURE COOK/MANUAL and set the pot at High pressure for 3 minutes.  At the end of the cooking time, release the pressure quickly.  Mix the ingredients well.  Sprinkle with the cilantro.  Serve with rice or naan or over spiralized cucumber.

calories            158

total fat                3g

saturated fat         2g

sodium               870mg

total carbs              9g

fiber                       3g

protein                  22g

Garam Masala

2 tbsp coriander seeds

1 tsp cumin seeds

1/2 tsp whole black cloves

1/2 tsp cardamom seeds from green/white pods

2 dried bay leaves

3 dried red chiles or 1/2 tsp cayenne pepper or red pepper flakes

1 (2-inch) piece cinnamon/cassia bark

1.  In a clean coffee grinder or spice grinder, combine the coriander seeds, cumin seeds, cloves, cardamom seeds, bay leaves, chiles, and cinnamon/cassia bark.  Grind, shaking the grinder as you do, so that all the seeds and bits get into the blades, until the mixture has the consistency of a moderately fine powder.

2.  Unplug the grinder and turn it upside down.  (You want all of the spice mixture to collect in the lid so you can easily scoop it out without cutting yourself playing about the blades).

3.  Store in an airtight container in a cool, dark place.  Shake or stir before using.

Black Bean, Corn, and Quinoa Bowls

 active time:    15 minutes

total time:        35 minutes

serves 6

2 tbsp extra-virgin olive oil

1/2 cup diced onion

1/2 cup diced red bell pepper

1 tbsp fresh minced garlic

1 tsp kosher salt

1/2 tsp ground cumin

1/2 tsp sweet smoked paprika

1 cup quinoa, rinsed and drained

1 cup water

1 cup cooked black beans

1 cup frozen corn kernels

1 1/2 cups diced zucchini

2 tbsp freshly squeezed lime juice

optional toppings:

salsa

guacamole

low-fat sour cream

avocado slices

grated cheese

feta cheese

1.  Set the instant pot to Sauté (High).  When hot, pour in the olive oil and add the onion, bell pepper, and garlic.  Cook for 2 minutes or until the vegetables are barely translucent.  Add the salt, cumin, and paprika.  Stir well to combine.

2.  Press CANCEL.  Add the quinoa and water, stir to combine.  Place the beans and corn on top. Do not stir.

3.  Secure the lid.  Close the pressure-release valve.  Select PRESSURE COOK/MANUAL and set at High pressure for 2 minutes.  Allow the pot to sit undisturbed for 5 minutes after cooking, then release any remaining pressure.

4.  Use a fork to lightly fluff the quinoa.  Stir in the zucchini and lime juice.  Close the lid.  Leave the lid in place for 5 minutes to allow the zucchini to cook in the residual heat.  Spoon the mixture into bowls.  Serve with desired toppings.

calories            224

total fat               7g

saturated fat        0.9g

sodium                401mg

total carbs            35g

fiber                       6g

sugar                      5g

protein                    8g

Turkish Pilaf with Chicken and Chickpeas

active time:  10 minutes

total time:  35 minutes

serves 4

2 tbsp extra-virgin olive oil

1 cup diced onion

1 cup basmati rice, rinsed and drained

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 cup water

1/2 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

1 (15.5oz) can chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas

1 tbsp butter

1.  In the Instant Pot, combine the olive oil, onion, rice, salt, pepper, and water.  Stir well.

2.  Evenly distribute the chicken and chickpeas on top of the rice mixture.  Do not stir.

3.  Secure the lid on the Instant Pot.  Close the pressure-release valve.  Select PRESSURE COOK/MANUAL and set the pot at High pressure for 4 minutes.  Allow the Instant Pot to sit undisturbed for 10 minutes, then release any remaining pressure.

4.  Open the lid of the Instant Pot.  Stir in the butter.  Taste for seasoning and transfer to a large serving bowl.  Serve warm with the vegetable of your choice.

calories        436

total fat           14g

saturated fat      3g

sodium            873mg

total carbs       54g

fiber                8g

sugar            7g

protein        24g

egg-free, nut-free, gluten-free, soy-free, 10 ingredients or less

Seared Sirloin Steaks with Garlicky Greens

1.5 lbs ground sirloin steak (1" thick)

1 Tbsp chopped fresh rosemary

3/4 tsp ground black pepper, divided

1 Tbsp olive oil

3/4 cup dry white wine

4 cloves garlic, peeled and minced

2 Tbsp white balsamic vinegar

1 tsp sugar

 tsp no-salt-added prepared mustard

1.5 lbs fresh kale or Swiss chard, trimmed and chopped

1. Preheat the oven to 400 degrees.  Line a rimmed baking sheet with foil and set aside.
2. Trim and cut steak into 6 portions.  Season both sides with rosemary and 1/2 tsp pepper.
3. Heat oil in a heavy skillet over medium-high heat.  Place steaks in the skillet and cook until nicely browned, 3-4 minutes per side.  Remove from heat and transfers to steaks to the prepared baking sheet.  Place on middle rack in oven and roast 5 minutes.  Remove from oven and set aside.
4. Meanwhile, return the skillet to medium-high heat.  Add wine and cook, scraping up any browned bits from the bottom of the pan, for 3 minutes.  Add garlic, vinegar, sugar, mustard, and remaining 1/4 tsp pepper and stir to combine.
5. Add kale and toss to coat. Cover the skillet and cook, stirring once or twice, until tender, about 5 minutes.
6. Transfer steaks to plates and top with kale.  Serve immediately.

Changes I made:

• used a 1.5 chuck roast, cutting it into 6 pieces
• used Italian seasoning since I'm out of rosemary
• used spinach instead of kale or chard

This was really, really delicious!

Mushroom Soup with Orzo

 24oz fresh mushrooms

1 tsp olive oil

1 medium onion, peeled and diced

1 stalk celery, diced

6 cloves garlic, peeled and minced

6 cups low-sodium chicken or vegetable broth

1/2 tsp dried rosemary, crumbled

1/2 tsp dried sage, crumbled

1/2 tsp dried thyme

1/4 tsp ground black pepper

2/3 cup orzo pasta

1. Slice half of the mushrooms, chop the rest, and set aside.
2. Heat oil in a medium stockpot over medium heat.  Add onion, celery, and garlic and sauté for 3 minutes.
3. Add broth, rosemary, sage, thyme, and pepper, and raise heat to high, bringing to a boil.
4. Reduce heat to low and stir in orzo.  Cover the pot and simmer 20 minutes.
5. Remove from heat and serve.

I made this is a pasta side dish rather than a soup, and it was a hit with Brian & Clydie.  Changes I made:

• 16oz fresh mushrooms instead of 24oz
• onion powder instead of onions (didn't measure, just shook the bottle a couple times)
• halved the amount of garlic
• used 2 cups of broth
• I didn't have rosemary, so I just used Italian seasoning

Mac 'N Chicken Pot Pie

4 chicken breasts, diced into small cubes

4 tsp butter

1 onion, finely diced

2 carrots, finely diced

2 sticks of celery, finely diced

1 clove of garlic, chopped

1 1/4 cups chicken stock

1 1/4 cups whole milk

6 ounces macaroni (uncooked, about 2 1/3 cups)

6 ounces cheddar, grated

3 ounces mozzarella, grated

5 ounces heavy cream

3 1/2 Tbsp butter

1 tsp dried oregano

1 tsp salt

1 tsp pepper

3.5 ounces sweet peas

12 slices of mozzarella

18oz puff pastry block

1 egg, beaten

1. Heat 2 Tbsp of oil in a frying pan over a med-high heat and add the chicken.  Season with a pinch of salt and fry for 2-3 minutes until the chicken is golden.  Remove from pan.
2. Melt butter in frying pan over a medium heat.  Add onion, carrots, and celery, and cook for 5 minutes or until soft but not quite taking on color.  Add garlic and cook for 1 minute.  Pour chicken stock and whole milk into the pan and bring to a boil.  Add the macaroni, salt, pepper, and oregano, and turn down to a simmer.  Cook for 10 minutes until the macaroni is tender, stirring occasionally to prevent sticking.  Add the heavy cream and stir well.
3. Turn off the heat. Add the chicken and sweet peas, then the cheeses and butter, stirring to combine.
4. Roll out the pastry and trim into a large rectangle that will fit the baking dish and press a piece of dried macaroni around the edges to create a decorate pattern.
5. Pour the mixture into a baking dish and top with sliced mozzarella then the 2nd sheet of pastry.  Brush with egg wash and poke a steam hole in the middle with a fork.
6. Bake at 350 for 25-30 minutes until the pastry is risen and golden.  Serve immediately.

Fagioli Soup

1 Tbsp extra virgin olive oil

1 cup yellow onion, diced

1 cup carrots, diced

1 cup celery, chopped

1 - 26oz jar Ragu Garden Tomato, Garlic, & Onion Marinara sauce

2 - 14oz cans low sodium chicken broth

3 cups water

salt & pepper to taste

1 large bay leaf

1 - 14oz cannellini beans (drained & rinsed)

1 - 14oz can light red kidney beans (drained & rinsed)

1 cup tiny shell pasta

Parmigiano cheese to garnish

Heat oil in a small skillet.  Add onion, celery, and carrots; saute for 2 minutes.

In an 8qt crockpot, add marinara sauce, broth, water, bay leaf, beans, cooked vegetables, salt & pepper.

Cook on high 304 hours.  The last 30 minutes of cooking, add the pasta.

Garnish with the Parmigiano cheese.

Homemade Alfredo Sauce

2 Tbsp butter

1 cup heavy whipping cream

salt & pepper to taste

1/2 cup grated Parmesan cheese

In a 3qt saucepan, melt the butter over medium heat.  Carefully pour whipping cream into saucepan; add salt & pepper.

Bring the mixture to boiling; reduce heat to a simmer and cook sauce gently until it begins to thicken, stirring frequently with a wooden spoon.  This will take 3-5 minutes.

Remove the pan from heat and stir in the Parmesan cheese.  Continue stirring until the cheese is incorporated into the sauce.

Toss with pasta and other ingredients as desired.

I double this recipe when cooking for 3-4 people and use a 12-16oz box of pasta.  I also add minced garlic with the butter to add some more flavor.  We typically add cooked shrimp and sometimes broccoli.  This recipe is really, really good!

Forty-Clove Chicken Filice

1 whole chicken (about 3lbs)

salt and black pepper

1/4 cup olive oil

40 cloves garlic (about 2 heads), peeled

4 stalks celery, thickly sliced

1/2 cup dry white wine

1/4 cup dry vermouth (can substitute chicken broth or additional white wine)

grated peel and juice of 1 lemon

2 Tbsp finely chopped fresh parsley

2 tsp dried basil

1 tsp dried oregano

pinch of red pepper flakes

1. Preheat oven to 375.
2. Season chicken with salt and black pepper.  Heat oil in Dutch oven.  Add chicken; cook until browned on all sides.
3. Combine garlic, celery, wine, vermouth, lemon juice, parsley, basil, oregano and red pepper flakes in medium bowl;  pour over chicken.  Sprinkle with lemon peel; season with additional salt and black pepper.
4. Cover and bake 40 minutes.  Remove cover; bake 15 minutes or until chicken is cooked through.