Italian Meatloaf

3 lbs. ground turkey or beef
4 to 5 eggs
1 cup bread crumbs
1 cup Parmesan cheese
1/2 cup pignoli nuts (optional)
1/2 cup raisins
1 teaspoon salt

Combine, mix well, form into meatloaf, and cook for 1 hour.  May top with Ketchup, tomato sauce, or other favorite sauce.

PASTA WITH SALMON AND PEAS

1 clove garlic

6 tbsp. butter

10 oz. pkg. frozen peas

1/4 cup Lemon Juice

2 tbsp. chopped parsley

1 lb. Pasta

1 can Salmon - deboned

3 tbsp. olive oil



Saute garlic in butter and oil. Add salmon; cook 1 minute. Cook peas. Drain. Add to salmon. Add parsley and stir. Cook pasta. Drain. Pour sauce over pasta and add lemon juice. Serve.

Simple Tuna Noodle Casserole

1.5 lbs. Macaroni or Noodles
1 Stick of Butter (add an another stick of butter if adding bread crumb topping.)
1 Large Onion, chopped
2 10oz cans Cream of Mushroom or Celery soup
2 soup cans Milk
3 or 4 cans Tuna, drained
8 oz Sharp Cheddar Cheese
Optional: Bread Crumbs for topping

Cook macaroni according to package directions.  Melt butter and saute onion in it until onion turns clear. Stir in soup and milk.  Mix with cooked macaroni and bake in casserole dish about 45 minutes at 350 degrees.  We generally top with bread crumbs and butter mixture.  Melting an additional stick of butter and adding enough bread crumbs to make right consistency for topping.  Add to top of casserole before baking.

White Clam Sauce with Broccoli

(We make this for 2 - 12 oz packages of Whole Wheat Pasta)

1 head of garlic cloves, chopped
1 cup olive oil
4 cans clams with liquid
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons parsley

Saute olive oil and chopped garlic until garlic lightly brown.  Add rest of ingredients and simmer about 5 minutes.  Serve with Parmesan or Romano Cheese.

Optional - add 2 packages (10-12oz) broccoli

Spinach Quiche

Pre-Heat oven to 400 degrees

1/2 cup light mayonnaise

1/2 cup milk

4 eggs, lightly beaten

8 ounces shredded reduced-fat Cheddar cheese

1/2 Package raw baby spinach

1/4 cup chopped onion

1 (9 inch) unbaked pie shell

Mix mayo, milk, egg, spinach, and onion in blender (this is the only way my family will eat cooked spinach) and blend until liquid.

Add cheese to unbaked pie shell and pour liquid mixture over cheese.

Bake covered with foil for 45 minutes.  Un-cover and cook 15 additional minutes or until set and lightly brown on top.

Spanish Rice

1.5 lb. Ground Beef or Turkey
3 cups Rice
6 Tablespoons Olive Oil
1 Large Onion, chopped
3-5 cloves Garlic, minced
1.5 teaspoons salt
1 can (15oz) diced Tomato with liquid
3 cups water
3 cups Chicken Broth
1 lb Frozen Peas
1 cup chopped (food processor) Carrots

Saute rice in olive oil for 4 to 5 minutes until lightly brown
Add onion, garlic, and chopped raw carrot.  Saute another 4 minutes +/-
Add water and broth
Simmer covered about 1/2 hour.  Add salt, tomato with liquid, meat, and peas.
Cover and simmer until rest of liquid is absorbed and rice is tender about 15 more minutes.

Yields 12 to 16 servings.

Fried Rice and Beans

4 tablespoons Olive Oil
1 large onion, chopped
3-4 cloves garlic, pressed
3 cups rice
6 cups Chicken Broth (low sodium)
2 cups water
1 teaspoon Salt
1 teaspoon Cumin
1 teaspoon Oregano
1 Tablespoon Parsley
4 cans black beans - rinsed and drained

Saute onions and garlic in oil for 3 to 4 minutes.  Add rice to mix and saute for an additional 4 to 5 minutes (the secret to this recipe is the rice frying in the olive oil for several minutes.)  Add rest of ingredients and simmer for 30 minutes +/- or until most water absorbed and rice is cooked.

Texas Chili

4 to 5 pounds boneless beef chuck roast - cut into 1 inch cubes

3 tablespoons  olive oil

5 + cloves garlic, minced

2 Tablespoons chili powder (more or less to taste)

1 tablespoon and 1/2 teaspoon ground cumin

1/3 cup all-purpose flour

1 tablespoon dried oregano

3  (14 ounce) cans beef broth, divided

 1 can water

 1 can tomato soup

1-3/4 teaspoons salt

1/2 teaspoon ground black pepper

(optional 2 to 3 cans 15oz rinsed and drained kidney beans  - not used in "real" Texas chili)

Brown beef in olive oil and garlic.  Add rest of ingredients.  Simmer on low for a couple if possible or add to crockpot 8 hours on low/ 4-6 hours on high.

Cowboy Chili

1 - 19-20oz. can Enchilada Sauce
1 - 15-16oz. can Tomato Sauce
3lbs ground turkey (or beef)
1 16oz can kidney beans - drained and rinsed - optional ingredient.
Large splash of worcestershire sauce - optional with gr. turkey (don't need with beef)
1 large onion chopped
1 red or green pepper chopped
3-4 garlic cloves diced or pressed
1 tablespoon chili powder
1 teaspoon sea salt
1 teaspoon cumin

Saute onion, garlic, and pepper in some olive oil.  Add ground turkey and brown.  Add a large splash  worcestershire sauce if using gr. turkey - if desired. Add rest of ingredients and simmer for at least 1/2 hour or add to cock pot and cook on high 4 - 6 hours / 8 hours on low.

Serve with corn bread and/or rice.