Cheesy Chicken and Wild Rice Casserole

3 Tablespoons extra virgin olive oil

1 medium onion, finely diced

3 stalks celery, finely diced

3 carrots, peeled and diced

2 Tablespoons fresh minced garlic

2 Cups diced, cooked chicken

2 Cups steamed white rice

2 Cups cooked wild rice or 1 box prepared (prepare using instructions on box)

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon garlic salt

______

Cheese Sauce

4 Tablespoons butter

1/4 Cup flour

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

2 Cups chicken broth

2 Cups shredded cheddar cheese

Top with 1 1/2 Cups additional shredded cheddar cheese

1. Preheat oven to 350 degrees F. Heat oil into a medium pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt.

2. To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve.   - Tricia

Meatloaf Cakes

Preheat oven to 350 degrees. Combine the following ingredients:

1 1/2 lbs. ground beef

1 egg

1/4 cup chopped onion or about 2 T. dry onion flakes

1/4 cup lemon juice

 3/4 dry bread crumbs

2 t. seasoned salt

Form into 6- 8 small mounds-the shape of a very small loaf of bread.

Put on a cookie sheet and bake for 15 mins. Meanwhile, make the sauce:

1/4 cup ketchup

1 t. dried mustard

1/4 t. allspice

1/4 cup brown sugar

1/4 t. cloves

Mix together and then spoon sauce on each meatloaf cake. Bake for 30 more minutes.

- Tricia

Tuna and Olive Pasta Salad

Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Yield: Makes 4 servings (serving size: 1 1/4 cups)

Ingredients

8 ounces(1/2 box) whole-wheat penne pasta
1/4 cupstore-bought pesto
1 (6-ounce) can oil-packed tuna, drained
1/4 cuppitted Kalamata olives
Preparation

1. Cook pasta according to package directions in salted water; reserve 1/4 cup pasta water. Drain pasta, run under cold water, and return to pot.

2. In a bowl, whisk together pesto and 2 tablespoons reserved pasta water; toss with pasta, tuna, olives, and 1/4 teaspoon freshly ground black pepper in pot. Chill, if desired; serve.

Calories per serving:365
Fat per serving:12.9g

Spaghetti with asparagus and lemon

Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Yield: Makes 4 servings (serving size: 2 1/4 cups)

Ingredients

1 (1-pound) box whole-wheat spaghetti
1 lemon
1 (1-pound) bunch asparagus
1/2 cupfinely grated Parmesan cheese, divided
1 tablespoonolive oil
Preparation

1. Cook pasta according to package directions in salted water; reserve 1/2 cup pasta water. While pasta cooks, grate zest from lemon and squeeze 2 tablespoons juice into a small dish. Trim asparagus; peel into ribbons with a vegetable peeler.

2. Return pasta to pot; toss with asparagus, lemon zest and juice, 1/4 cup cheese, oil, 1/4 teaspoon each salt and freshly ground pepper, and enough pasta water to make a thin sauce. Divide among 4 bowls; top each with 1 tablespoon Parmesan.


Calories per serving:
500
Fat per serving:
9.2g

Chocolate Mint Cake Mix Cookies

Cookie bottom:
1 Devil's Food Cake Mix 1/2 cup oil
2 eggs
Mix cake mix, oil, and eggs together (do not follow the directions on the back of the cake mix). Form dough into small, superball, size balls and place on cookie sheet. Bake at 350 degrees for about 9 minutes. Let cookies cool completely.

Peppermint Frosting:

1/2 c. butter, softened

2 Tablespoons milk

2 c. powdered sugar

1  tsp. peppermint extract or flavor of your choice

Green food coloring

Mix together all the ingredients, adding more milk if too thick. Spread on top of each cooled cookie.

Chocolate Topping:

2  c. semi-sweet chocolate chips

1/2 c. butter

Melt chocolate chips and butter together in microwave (I usually microwave for 30-second intervals, then stir and repeat until the chips are fully melted). Spread melted chocolate on each cookie.   - Tricia

Kneaders Chunky Cinnamon French Toast

Kneaders Chunky Cinnamon French Toast
From www.thesisterscafe.com

1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices (You can substitute this recipe for Cinnamon Swirl Bread – but leave out the raisins. Or you could use any store bought cinnamon swirl bread)

8 eggs
3 cups milk
1 Tablespoon brown sugar
3/4 teaspoon salt
1 Tablespoon vanilla
2 Tablespoons butter

Butter a 9 x 13 glass baking dish generously. Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread. (Update: I actually don’t pour over the bread anymore. It works out better to dip the bread thoroughly in the egg mixture, then place flat in the baking dish – too eggy the other way.) Cut butter into pieces and dot over the top. Refrigerate over night or at least one hour (I think an hour is plenty, and if you still decide to pour the egg mixture over the top, you do not need all of it). Bake 45-50 minutes at 350 degrees. Serves 8.

Kneaders Caramel Syrup

1 cup brown sugar

1 cup creme (I asked the worker at Kneaders, and he confirmed that this is heavy whipping cream.)

1 cup light Karo syrup

Blend together and heat on stove top until sugar is smooth. Serve warm.

Homemade Restaurant Style Salsa

Yield: About 6 cups

28-ounce can whole tomatoes (peeled) with juice
2 10-ounce cans Rotel (diced tomatoes with green chilies)
¼ cup chopped onion
1 clove garlic, chopped
1 jalepeño, quartered and sliced
½ cup cilantro
Juice from ½ a fresh lime
¼ teaspoon salt
¼ teaspoon granulated sugar
¼ teaspoon ground cumin

Add all ingredients to a food processor. Pulse until you get desired consistency, may need to work in batches. Refrigerate for at least one hour, and then serve with your favorite tortilla chips. - Tricia