Go Greek Lamb Chops ™

This is perfect for Easter or anytime. I've broiled the lamb chops in the oven, but this can be done on the grill as well. 


1 package rack of lamb
1/4- 1/3 c olive oil (adjust as needed)
1- 2 cloves crushed, chopped garlic
1 lemon juice and zest
1/2  - 1 tsp each dried or fresh parsley:  oregano, rosemary (adjust to taste)
1/4 tsp each: salt, pepper 


Divide rack of lamb into lamb chops.

In a measuring cup combine: oil, lemon zest, salt, pepper, garlic,  herbs and mix well. Pour some of the marinade into bottom of a baking dish. Place lamb chops into baking dish and squeeze some lemon juice over lamb chops. Flip lamb chops over and squeeze lemon juice on other side. Place in refrigerator and marinade for a few to several hours. 

Preheat oven to broil.  Place lamb chops on broil pan and place pan in oven. Broil lamb chops on 1 side for 6- 7 min or until done.  Flip lamb chops on other side and repeat cooking process for 5 - 7 min or until done. 

Serves 3-4 approx. 

Spring Soup ™

This soup is light, yet satisfying. It's perfect for those early days of spring. This is also a great recipe for leftovers. 


8 c low sodium chicken broth 
2 boneless chicken breasts chopped
1 c each: chopped carrots, chopped onion, chopped celery
1 potato chopped
1/2 c chopped butternut squash
1/3 c sliced mushrooms
1/ 8  - 1/4 tsp each: ground black pepper, salt (to taste)
1/8 tsp red pepper flakes (optional)
1 clove garlic crushed and chopped
1/2  - 1 tsp dried parsley (adjust to taste)

In a large pot combine: broth, chicken, vegetables, parsley, garlic, pepper, red pepper flakes and salt. Bring to a boil for a few minutes. Reduce heat and let simmer for 1 - 1  1/2 hrs, stirring occasionally. 

Serves 8. 

Manicotti Florentine ™

This is a great recipe for spring. 

I've used lean ground beef, but you can use turkey or even vegan meat or just use spinach if desired. 

 I've used fresh baby spinach which is easier to use than frozen.

2 c. fresh baby spinach

1/4 tsp. each: salt, pepper 
1 package Manicotti  noodles
2 c. ricotta cheese
1 - 1  1/2 c. Parmesan cheese (adjust to taste)
1 tsp each:  oregano, basil
1 - 2 T. olive oil
1 lb. lean ground beef
2 cloves garlic, crushed and chopped
3 c. pasta sauce (homemade or jar)
Non stick cooking spray

Preheat oven to 400 F. 

Rinse and pat dry spinach. 

Cook noodles according to package. Drain in colander, set aside.

Spray non-stick cooking spray in baking dish, set aside. 

Heat saute pan over medium high heat. 

 Lower heat to medium and add meat, 1 clove garlic, 1/2  of oregano salt, pepper and basil. 

Brown meat for 6- 8 min. 

Drain meat,  set aside in bowl.  If using vegan meat or ground turkey, spray saute pan with cooking spray first. 

In same pan heat oil over medium. Add spinach and saute for 5 min. 

In a large mixing bowl combine; meat, spinach, ricotta cheese,  remaining oregano, salt, pepper, basil, garlic. Mix well. 

Pour 1 c. of sauce in bottom of baking dish. 

You can use a spoon to fill the noodles with the mixture. 

You can also fill the noodles by filling a baggie with the filling and snipping the end of the baggie to pipe the filling into the noodles.

Arrange filled noodles in baking dish. 

Pour remainder of sauce over noodles. 

Top noodles with Parmesan cheese. 

Bake for 30 min.

Serves 6. 

Easy Pepper Steak ™

This is an easy recipe for pepper steak. I've used New York strip but you can also use beef strips that have been pre sliced.

1 lb sliced beef
1 onion
1-2 peppers
1-/8 - 1/4 tsp each: salt, pepper (adjust for taste)
1- 2 T oil
1/4 tsp diced fresh ginger
2 tsp low sodium soy sauce
1 tsp cornstarch
1/2 c snow peas
1/3 - 1/2 c water (adjust as needed)

In a bowl combine: sliced beef, salt, pepper, ginger, soy sauce. Stir to coat beef and let marinate in refrigerator for a few hours. 

Peel, rinse and slice onion, set aside in bowl. Seed rinse and slice peppers, add to onions. Rinse, cut ends of snow peas. Cut snow peas in half, add to other vegetables. 

Preheat saute pan over medium high heat, reduce heat to medium and add oil. Add beef to pan and stir fry for 6- 10 min. Remove from pan and transfer beef to a clean bowl.  Add onions, peppers, snow peas to pan and stir fry for 5--7 min. Return beef to pan. 

In a measuring cup combine water and cornstarch, mix well to dissolve cornstarch. 

Push beef and vegetables to sides of pan to make well in middle of pan. Pour mixture into 
pan. Let liquid reduce for 1 min.  Stir to coat vegetables and beef with sauce. 

Serves 4. 

Garden Risotto ™

This is perfect for Lent. 

I've used chicken broth for this, but you can use vegetable broth instead if desired. I've used arborio rice, which is a short grain rice.  

1/2 c each: chopped onions, chopped leeks, frozen peas, frozen edamame, chopped asparagus

1 - 2 T chopped shallots

1 c each: arborio rice, white wine

2 c low sodium broth

2 - 2  1/2 T butter

2 T olive oil

1/8 c (1 oz) green onions

1 - 2 cloves garlic, crushed and chopped

1/8- 1/4 tsp each: salt, pepper

Peel and chop onions and shallots.  Peel, crush and chop garlic. Clean and chop the white parts of leek. 

Heat saute pan over medium high heat. Lower heat to medium, add oil and butter. Add onion, leek, shallots and garlic. Saute for 3 min. Add rice, salt, pepper stir and saute for 2 min. 

Add 1/2 c of broth to rice. Stir rice until broth is absorbed 2-5 min approx. Carefully add 1/2 c of wine to rice.  Stir for 2 to 5 min or until wine is absorbed. Repeat process with broth and wine, alternating. After the 2nd 1/2 c of wine, add thawed peas, edamame, asparagus, stir to heat. Continue to add broth 1/2 c at a time until all broth is absorbed. Garnish with green onions. 

Serves 4-6. 

Game Day Burgers ™

What's more American than getting loved ones together to watch the big game. 

There's nothing better than the all American burger to enjoy it with.

 I've used ground round beef for this recipe but you can use deer or even vegan meat if desired.

1 lb lean ground beef (ground round)
1/8 - 1/4 tsp each: salt, pepper (adjust to taste)
1 - 1  1/4 T. Worchestshire sauce (adjust to taste)
1/2 - 1 tsp each dried parsley, granulated garlic (adjust to taste)
pinch of turmeric (optional)
1-2 T oil (if needed)

In a bowl combine meat, salt, pepper, Worcestershire  sauce, parsley garlic, turmeric.  

Mix ingredients together with clean hands. Form beef into 4 patties. 

Heat grill pan over medium high heat. 

Reduce heat to medium, add oil if needed. 

Add burgers and cook on 1 side for 6 - 10 min or until done. 

Flip burgers over and repeat cooking process until done. 

Serves 4.

Leftover Tacos ™

If you ever wondered what to do with your leftovers, wonder no more. I've used shredded chicken for this recipe but it also works with beef and even your thanksgiving turkey leftovers.

I've shredded the chicken by hand, but you can even use two forks to use as well.  If shredding meat by hand, make sure your hands are clean.

Fillings

2-3 cups shredded chicken

1/2 c diced onions

1 c - 1  1/4 c (8- 10 oz)  salsa 

1-2 T oil (olive or canola)

1 clove garlic, crushed and chopped

1 lime juice and zest

1/8 - 1/4 tsp each:  salt, pepper

1/8 tsp red pepper flakes

Fixings

8 taco shells

1 c each: shredded lettuce, shredded cheese, diced tomatoes,
1/2 c sour cream

Peel, rinse and dice onions. Place in a small bowl, set aside. Shred chicken into bowl with onions.

Heat saute pan to medium high heat, lower heat to medium and add oil. Add chicken, onions, salsa, salt, pepper, red pepper flakes, garlic, lime zest to pan.  Squeeze lime juice over mixture. Cook for 6- 10 min or until heated, stirring occasionally. 

Scoop chicken into a taco shell.  Top with your favorite fixings and enjoy!

Serves 4-6.