Apple and Sweet Potato Casserole

Apple and Sweet Potato Casserole

Serves 4-6

2 large sweet potatoes

2 tablespoons butter

1/2 tablespoon cornstarch

1/2 cup packed brown sugar

3/4 cups apple juice

1/2 tablespoon lemon juice

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon nutmeg

2 large apples – peeled, cored and sliced

Place sweet potatoes in a large saucepan with enough water to cover

Bring to a boil for 15-20 minutes, or until tender but firm

Drain, peel, and cut into 1/3 inch thick slices

Preheat oven to 375 degrees

Lightly grease a 9×13 inch baking dish

In a small saucepan over medium heat, melt the butter with the cornstarch and brown sugar

Mix in the apple juice, lemon juice, cinnamon, allspice and nutmeg

Alternate layers of sweet potatoes and apples in the prepared baking dish

Pour the apple juice mixture over the layers

Cover, and bake 30 minutes in the preheated oven

Remove cover, and continue baking 30 minutes

Baste frequently with the juices from the pan to prevent drying

You can also place them in the baking dish like this

Mediterranean Chicken Sheet Pan Dinner

Mediterranean Chicken Sheet Pan Dinner

Serves 6

1 pound baby potatoes, halved

1 pound sweet potatoes, halved

1/2 cup extra-virgin olive oil

1 lemon, juiced

1/4 cup balsamic vinegar

4 cloves garlic, minced

8 basil leaves, chopped

2 teaspoons dried oregano

2 teaspoons paprika

2 teaspoons salt

1 teaspoon black pepper

6 skinless, boneless chicken breasts

1 red onion, sliced into petals

1 large pepper, halved, seeded and sliced lengthwise

2 lemons, sliced

1/2 cup crumbled feta cheese

1/4 cup fresh parsley, chopped

1/2 cup pitted kalamata olives

Preheat the oven to 350 degrees

Boil potatoes for 8 minutes, drain

Whisk olive oil, juice of 1 lemon, balsamic vinegar, garlic, basil, oregano, paprika, salt, and pepper together in a large bowl

Add chicken breasts, onion, pepper, and potatoes

Stir until everything is evenly coated

Transfer vegetable-chicken mixture to a roasting pan and spread in an even layer

Scatter lemon slices over the vegetables

Cover and bake in preheated oven for about 20-25 minutes

Remove from oven, slice chicken and place back in pan

Bake for another 5-10 minutes

Remove from oven and top with feta, parsley, and olives

We enjoyed ours with Balsamic Glaze and warm Naan bread

Fondue

Fondue

10 ounces semisweet chocolate, chipped

1/3 cup milk

1/3 cup heavy cream

1 teaspoon vanilla

In a saucepan, combine the chocolate, milk and heavy cream on low heat

Stir often, until the chocolate is completely melted and the mixture is smooth. Don’t let it come to a boil; keep it on low heat.

Once melted, remove from heat and stir in the vanilla extract.

If needed, stir in heavy cream or milk a tablespoon at a time to adjust for a thinner consistency.

Pour the mixture into a fondue pot or small slow cooker to keep warm while serving.

Serve with dippers of your choice.

Enjoy!

Sheet Pan Chicken with Mozzarella, Pesto, and Broccoli

Sheet Pan Chicken with Mozzarella, Pesto, and Broccoli

Serves 4

4 boneless chicken breasts, pounded flat

Your favorite seasoning

8 tablespoons pesto

2 Roma tomatoes, thinly sliced

1 ½ cups shredded mozzarella cheese

4 cups broccoli, cut into florets

Salt and pepper to taste

Preheat the oven to 350 degrees

Lightly grease a large rimmed baking sheet (I covered my baking sheet with foil then lightly greased)

Place chicken on the prepared baking sheet and sprinkle with seasoning

Spread pesto over chicken

Top with tomatoes and cheese

Place broccoli around chicken on the baking sheet

Sprinkle salt and pepper on top of broccoli

Bake in the preheated oven until broccoli is tender and chicken is no longer pink in the center, 15 to 20 minutes

An instant-read thermometer inserted into the center should read at least 165 degrees

Stove Top Corn Chowder

Stove Top Corn Chowder

1 Medium Onion, Chopped

1 Tablespoon Olive Oil

2 Cups Chicken Broth or Stock

4 Cups Corn

2 Teaspoons Garlic, Chopped

2 Cups Milk or Half and Half, Divided

1/2 Teaspoon Salt

1/2 Teaspoon Pepper

2 Teaspoons Adobo or other all purpose seasoning

2 Tablespoons Brown Sugar

1/3 Cup Flour

In a large stock pot, sauté onion in olive oil about 5 minutes

Pour in broth or stock and bring to a boil

Add corn and garlic

Pour in 1 cup of milk or half and half

Season with salt, pepper and Adobo or other seasoning

Bring to a boil

Stir in the brown sugar

In a separate bowl, whisk the remaining 1 cup of milk or half and half with flour

Pour and stir into the soup

Bring to a boil

Lower heat to simmer for 2-3 minutes

Top with shredded cheese and bacon

Enjoy!

Add more milk or half and half if chowder is too thick

Creamy Chicken and Pasta

Creamy Chicken and Pasta

4 skinless, boneless chicken breast halves

2 Tablespoons Butter

1 (.7 ounce) package dry Italian-style salad dressing mix

1/2 cup white wine

1 (10.75 ounce) can condensed cream of celery soup

4 ounces cream cheese with chives

1 pound angel hair pasta

Preheat oven to 350 degrees

In a large saucepan, melt butter over low heat

Stir in the package of dressing mix

Blend in wine and celery soup

Mix in cream cheese, and stir until smooth

Heat through, but do not boil

Arrange chicken breasts in a single layer in a 9×13 inch baking dish

Pour sauce over

Bake for 25-30 minutes in the preheated oven

Before the chicken is done, bring a large pot of lightly salted water to a rolling boil

Cook pasta until al dente, about 5 minutes, Drain

Serve chicken and sauce over pasta

Grilled Tomato and Feta Sandwich

Grilled Tomato and Feta Sandwich

2 tablespoons mayonnaise

1/2 cup crumbled feta cheese

1 teaspoon lemon zest (optional)

4 slices sourdough bread

1 large ripe tomato, thinly sliced

1/4 teaspoon kosher salt

1/2 teaspoon ground black pepper

Butter, softened

Stir mayonnaise, feta cheese, and lemon zest together in a small bowl until well blended

Spread feta mixture evenly over bread slices

Top 2 slices of the bread with tomato slices and sprinkle with salt and pepper

Top tomatoes with remaining bread slices, feta-side down

Brush both sides of the sandwich evenly with softened butter

Heat a large skillet or flat top over medium heat

Cook sandwiches until golden brown on the first side, about 3 minutes

Flip and cook on the other side until golden and toasted, about 3 minutes more

Cut in half and serve

Baked Chicken Schnitzel

Baked Chicken Schnitzel

4 Chicken Breasts, Boneless and Skinless, pounded flat

2 Eggs

3 Tablespoons Honey

3 Tablespoons Dijon Mustard

2 1/2 Tablespoons Low Sodium Soy Sauce

1 Tablespoon Garlic

3 Cups Bread Crumbs

1 teaspoon each Salt and Pepper

Preheat oven to 350 degrees

Whisk eggs, honey, Dijon mustard, soy sauce, and garlic together in a bowl

Mix bread crumbs, salt, and pepper together in a shallow bowl

Put chicken slices in the egg mixture, turn until coated

Press chicken in the bread crumbs until evenly coated

Place coated chicken on a greased cookie rack over a foil lined cookie sheet

Bake 30-40 minutes until the internal temperature is at least 160 degrees


This is my grandson’s favorite meal.

Muddy Buddies or Puppy Chow

Muddy Buddies or Puppy Chow

9 cups Chex (any variety)

1 cup semi-sweet chocolate chips

1/2 cup peanut butter

1/2 cup butter or margarine

1 tsp vanilla

1 1/2 cup powdered sugar

Measure cereal into a large bowl and set aside

In sauce pan, heat chocolate chips, peanut butter and butter over low heat stirring frequently until melted

Remove from heat, stir in vanilla

Pour mixture over cereal, stirring until evenly coated

Pour into two gallon size re-sealable plastic bags

Add powdered sugar

Seal bag and shake until well coated

Spread over waxed paper to cool

Store in airtight containers