Roasted Ratatouille

This recipe is from the America's Test Kitchen Best Recipes Cookbook.

1 globe eggplant (1 lb), peeled and cut into ¾ in cubes

2 medium zucchini or summer squash (1 lb), cut into ½ in cubes

1 red onion, halved and sliced ¼ in thick

1 (28 oz) can diced tomatoes, drained, with ½ cup juice reserved

¼ cup extra-virgin olive oil

5 garlic cloves, sliced thin

1 tsp minced fresh thyme, or ¼ t. dried

1 tsp salt

1/8 tsp pepper

1 ½ Tbsp red wine vinegar

1. Adjust oven rack to the middle position and heat the oven to 375.

2. Combine all ingredients except vinegar and mix well. Spread the mixture into a 9x13 pan.

3. Roast until the vegetables have softened and are browned in spots, about 1 hour, stirring thoroughly halfway through the cooking time.

4. Sprinkle with vinegar before serving

*Makes a great side dish, or entrée with rice or noodles.

Minestrone Soup

This recipe is originally from Carrie Laudie, with a few of my own adaptations. It is full of fresh vegetables, has a great flavor, and is very filling!

Ingredients:

1 Tbsp olive oil

1 c sliced carrots

1/2 c chopped celery

1/2 c onion

5 1/4 c (low sodium) chicken broth (or vegetable broth)

1 (15 oz) can cannellini beans, rinsed and drained

1 c fresh green beans cut into 1/2 inch pieces

1/4 tsp black pepper

1 clove fresh minced garlic (optional)

1 c bow tie pasta

1 medium zuchini, quartered lengthwise and cut in 1/4 inch pieces

2 cans (14.5 oz; no salt added) diced tomatoes with basil and garlic; undrained

Instructions:

1. Saute carrots, celery and onion in oil for 5 minutes, stirring frequently.

2. In large pot add sauteed mixture, chicken broth, garlic, green beans and pepper. Bring to boil.

3. Add pasta. Lower heat and let simmer 5 minutes.

4. Add zuchini, return to boiling. Let simmer 8-10 minutes until pasta is tender.

5. Add diced tomatoes and beans, heat through.

Garlic Red Potatoes

Not healthy, but so worth it.

Ingredients:

8-10 Red potatoes

1 cube butter

8 oz sour cream

1 1/2 cups grated cheddar cheese

Black pepper and garlic salt to taste

1. Boil potatoes whole with skin on until you can easily poke them with a fork; about 30 minutes.

2. Peel 5-6 potatoes, leave the skin on the rest

3. Mash together potatoes, butter, sour cream, and cheese. The potatoes should be creamy but still slightly lumpy.

4. Mash in the black pepper and garlic salt. The garlic should make an impression but not slap you in the face.

5. Put in a 9 x 13 pan, garnish with some grated cheese, cook until hot.

Pineapple Chicken Stir Fry

Just like mom always made!

2 T corn starch

2 t soy sauce

2 t salt

1 t oil

1 lb. raw chicken breasts cut into strips

1 c onion (the recipe says green onions, mom always did white onions in wedges)

2 c celery, sliced diagonally

1/2 can pineapple chunks (but mom likes tidbits better)

1/2 can pineapple juice

2 t salt (mom doesn't add this)

1 t accent (meat tenderizer, mom doesn't add it either)

2T sugar

Mix corn starch, soy sauce, salt & oil and toss with chicken. Let stand for 30 minutes.

Meanwhile, chop onion and celery.

Heat 1 T oil in wok until hot

Add onion and celery, and stir fry about 5 min. Remove from the pan.

Add 1 T more of oil, then stir fry until chicken turns white.

Lower heat to moderate.

Add vegetables and remaining ingredients.

Heat and cook for two minutes.

Grilled Chicken with Ginger-Peach Glaze

This recipe is from foodfit.com. Super tasty.

For the ginger-peach glaze:

2 tablespoons red wine vinegar
2 tablespoons sugar
2 teaspoons freshly grated ginger
2 cloves garlic, crushed
1/2 cup peach jam or preserves
1 teaspoon low-sodium soy sauce
salt to taste
freshly ground black pepper

For the chicken:

4 boneless, skinless chicken breasts, about 4 oz. each
1 tablespoon olive oil

Instructions:

For the ginger-peach glaze:
1. In a small saucepan, heat the vinegar and sugar over medium heat until the mixture boils and the sugar dissolves. Add the ginger and garlic and cook for another minute. Add the peach jam or preserves, whisk the mixture together and bring it to a boil. Remove from heat.

2. Add the soy sauce and season with salt and pepper.

For the chicken:
3. Preheat the grill to medium-high.

4. Sprinkle the chicken with salt and pepper and drizzle with olive oil.

5. Place the chicken on the grill and cook until the juices run clear, 6 to 8 minutes per side.

6. Place the chicken on a serving platter and brush it with the ginger-peach glaze.

TVP Spaghetti Sauce

I think that this recipe is delicious, easy, and freezes very well!

1 and a half cans of no tomato sauce
1 can of diced tomatoes - no salt added
1 can of tomato paste
1 cup of TVP crumbles
Spices to taste (I prefer oregano, minced garlic, white pepper, and fresh basil)
Splash of extra virgin olive oil

Place all ingredients in a crock pot and cook on low for several hours to let the flavors mature. The left overs freeze very well. I like to freeze it in ziplock bags for easy dethawing.

Peanut Butter White Chocolate Popcorn

2 bags microwave popcorn (or you could use regular popcorn)

1/2 cup creamy peanut butter

1 bag white chocolate chips (2 cups)

1/2-1 cup Reeses Pieces or M&Ms

Pop the popcorn then sift through to remove all unpopped kernels. Soften the PB in the microwave over 30 seconds, stir into popcorn to coat evenly. Melt the white chocolate either in a double broiler or in the microwave (over 2 minutes on 50% power, then stir chips until smooth). Pour over popcorn and gently stir to coat popcorn evenly with chocolate. Add Reeses Pieces or M&Ms as you stir in the chocolate. Spread out popcorn on waxed paper to set. Enjoy!