Escarole Soup




46 ounces of chicken broth (from can or homemade)
1 head of escarole or 3/4 of a box of chopped spinach
1/2 cup pastina (tiny, star shaped pasta)
1/2 of a chicken breast, shredded
1 lb of mini meatballs

make the meatballs first (see above link). heat up chicken broth. if you are using spinach, you can add it now with the pastina and the meatballs. if you are useing escarole, wash it VERY WELL (it is bitter) and boil it in a separate pot in about 1 cup of water. keep the lid on and steam for about 5-8 minutes. drain well and cool. rinse again then add to soup. let the soup cook down a bit, but not for more than an hour.

By BethAnne Service

Roquefort Pear Salad


1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste

In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.

For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.

In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

By Katrine Judd

Corn Casserole



1 can corn
1 can creamed corn
1 1/2 cups uncooked pasta (I used small shells)
Small box Velveta, cubed
Ritz crackers, crushed

Mix the corns, pasta and Velveta together in an 8x8 pan. Once it's mixed well top with the ritz crackers. Bake in 350 degree oven for 1 hour.

Cyndie Call

Buffalo Chicken Dip



1 (10 ounce) can chunk chicken, drained
1 (8 ounce) package cream cheese, softened
1/2 cup ranch dressing
1/2 cup FRANKS hot sauce
3/4 cup shredded cheddar cheese

Mix all ingredients together (saving most of the cheddar cheese to bake on top). Top with rest of cheddar. Bake at 350 for 20 minutes. Serve with crackers.


by Meagan Darbous

Spanish Quinoa



Ingredients:
2 Tbs butter
1 medium onion, diced
2 tsp minced garlic cloves
2.5 cups rinsed quinoa
2 cans chicken broth (14.5 ounces each)
1 cup water
1 10-ounce can of Rotel tomatoes with diced chiles
1 cup picante sauce (I prefer mild)
2 tsp chili powder
1 tsp cumin
1 and 1/2 tsp salt

Directions:
Melt butter in bottom of pot. Saute onions and garlic until soft. Mix in uncooked quinoa, stirring often. When quinoa begins to brown, add broth, water, tomatoes, picante sauce, chili powder, cumin, and salt. 

Stir well, cover, and simmer on low until quinoa is soft and water is absorbed. Stir occasionally to make sure the bottom doesn't stick and burn. Remove from heat and leave covered for 5 more minutes.

By Megan Bradshaw

Bread Machine Honey Whole-Wheat Sandwich Bread



4 1/4 cups whole wheat flour (I used 2 cups white wheat and 2 1/4 cups all-purpose flour for the recipe exchange)
1/2 teaspoon salt
1 1/2 cups warm water
1/4 cup honey
3 Tablespoons olive oil
2 1/4 teaspoons rapid rise yeast

Put ingredients in bread machine in this order (or per machine instructions): flour, salt, honey, oil, yeast, water. Use "dough option". When complete, press air bubbles out of dough on floured surface. Put in greased pan. Cover with towel and let rise. Cook 350 degrees, 20 minutes for small pans or 30 minutes for large. Adapted from 100 Days Real Food blog.

by Kerstin Anderson

Chicken Pasta Salad


Dressing:

2/3 cup white wine vinegar
1 cup oil
2/3 cup teriyaki sauce
6 tbsp sugar
1/2 tsp salt
1/2 tsp pepper

Salad: 
2/3 cups spinach
2 cups chopped chicken
1 can mandarin oranges
1 can chestnuts
1 bunch green onions chopped
1 1/2 cups dried cranberries
3/4 cup honey roasted peanuts
1/4 cup sesame seeds
1 box bowtie pasta

Cook pasta and mix with dressing and chicken. Let sit overnight or at least 2 hours. Add remaining ingredients just before serving. (or cranberries will stain the pasta pink).

By Fawn Fay

Spicy Roasted Vegetable Mac N Cheese


1 cup broccoli florets, chopped into small chunks

1/2 red pepper, diced

small zucchini, quartered and sliced

10 baby carrots, sliced thinly

1 cup cauliflower florets, chopped into small chunks

2 cups whole wheat pasta (elbow macaroni, rotini, penne, etc.)

1/4 cup olive oil plus a little more for drizzling

1 garlic clove, minced

3 Tbsp. all-purpose flour

1 1/2 cups milk (I used unsweetened almond milk)

2 cups (8 oz.) shredded Sharp Cheddar Cheese

1/2 tsp. crushed red pepper flakes

1/2 tsp. cayenne pepper

Salt and pepper, to taste

2 Tbsp. breadcrumbs

Preheat oven to 400 degrees F. Set a medium pot of salted water to boil.
Prepare a large baking sheet by lining with aluminum foil.

Toss broccoli, red pepper, squash and carrots onto the baking sheet. Drizzle with a bit of olive oil, toss to coat veggies. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.

Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside.

Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add macaroni and vegetables.

Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown.


by Trish Slussar

Mashed Potato Casserole

6 Potatoes - peeled, cut, boiled & mashed
4 oz Cream Cheese
1/2 c. Sour Cream
Salt & Pepper to taste
2 T Butter added to Mashed Potatoes
Cheese

Mix cream cheese and sour cream add to mashed potatoes.  Add salt & pepper.  Pour in greased 9x13 pan.  Bake for 50 minutes at 350 degrees.  Add cheese during the last 15 minutes of baking.

by Heather Ashby

Adobo Chicken Salad


2 cups shredded chicken
1 cup light mayonnaise
1 cup greek yogurt
1 cup corn
1 red bell pepper finely diced
3 Tablespoons chopped cilantro
1 Tablespoon Adobo sauce
1 Tablespoon lime juice
salt and pepper to taste

Mix and serve on pitas, rolls, or tortilla chips.

by Terrah Anderson