Ham and Cheese Macaroni Cups

This recipe is one of my toddler's favorite meals for lunch or dinner. I also have made them for play-dates and parties, since they are very easy to make, and kids love to pick them apart. Whats nice about this recipe is you can substitute with your child's favorite meat and/or vegetable, such as cubed, cooked chicken or peas.

Ingredients:

1/2 box Ditalini pasta
2 cups shredded cheddar cheese, plus more for topping
1/2 cup milk
2 tablespoons butter
1 crown broccoli chopped and cooked
2 already cooked ham steaks
1 tsp. salt

Directions:

Preheat oven to 350 degrees.

Cook Ditalini according to package directions. In a small saucepan, melt and whisk together butter, milk and shredded cheese over medium heat until melted into a smooth cheese sauce. If too thick, add a little more milk. Turn heat to low, whisking occasionally.

In another small saucepan, boil broccoli until tender. Chop broccoli.

Chop ham steaks into cubes.

Drain pasta. In large bowl, combine pasta, broccoli, ham and cheese sauce.

Spray muffin tins with cooking spray. Spoon mixture into each muffin tin. Top with a sprinkle of cheddar cheese. Bake at 350 degrees for approximately 20 minutes. Let stand for about 10 minutes to set and cool. Remove carefully with a small spoon or spatula. If you take them out too early, they will fall apart (but are still yummy).

This can easily be made into a casserole, but muffin tins are a fun way to get kids interested in their meal.

Apricot Glazed Pork

Serves 2 People (Double recipe for every two people you are serving)

Ingredients:
Butterfly pork chops
Salt & Pepper to taste
Olive Oil
1/2 bag of No Yolk Noodles

For the Glaze:
3 Tablespoons of apricot preserves
1/2 teaspoon of grated fresh ginger
1/4 cup carrots finely grated
2 tablespoons soy sauce
2 cloves garlic, grated
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper

Directions:

Bring large pot of salted water to a boil to cook noodles according to package directions. Drain noodles and set aside.

Salt and pepper pork. In a large skillet, heat olive oil over medium heat. Cook pork in skillet approximately 5 minutes on each side.

Whisk together all ingredients for the glaze over medium heat until well combined. Pour half the glaze over pork as it cooks. Reserve other half of glaze.

Serve pork over noodles. Pour remaining glaze over pork. Garnish with parsley.

Date Night Chicken

Chicken Thighs 

Olive oil

Salt & pepper

1/2 large onions sliced

1 green pepper sliced

1 cup chicken stock

1/2 cup white wine

1 can diced tomatoes 

lemon pepper

thyme

rosemary

parsley to garnish

1 box cous cous 

Salt and pepper chicken. Brown chicken in large pot over medium high heat for 7 minutes on each side and set chicken aside. Add 2 tablespoons of olive oil to pan. Lower heat to medium and add in onions, peppers and garlic. 

Add in chicken stock, wine and scrape brown bits off bottom of the pan, cooking for another 7 minutes. Add in tomatoes and let simmer for 5 minutes. Add in thyme, rosemary and lemon pepper. Place chicken back in pot, turn the heat up to medium high heat, and cook for twenty to 25 minutes.

Bring a small pot of salted water to a boil and cook cous cous according to package directions.

Serve chicken over cous cous. Garnish with parsley.

Homemade Fruit & Veggie Muffins

I cup shredded carrots
2 cups flour
1 small box of raisins
1 tsp. baking powder
3/4 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ginger grated
1/2 tsp. salt
3/4 cup oil
1/3 cup sugar
2 eggs
1 8 oz. can crushed pineapple drained

Whisk flour, baking soda, baking powder, cinnamon, ginger and salt. In separate bowl, whisk eggs, sugar and oil. Mix in carrots, raisins and pineapple. Gradually stir in dry ingredients until well combined. Spoon into muffin cups. Bake at 350 for 25 minutes for regular sized muffins, 15 minutes for mini muffins.

Steak Kabobs

1 1/2 lbs beef round chunks
1 yellow squash sliced
1 zucchini sliced
1 red pepper sliced
Cherry tomatoes for ends
Salt & Pepper
Lea & Perrins Worcestershire Sauce

Cut all veggies into same size chunks, approximately 1/2 inch thick. Marinade in worcestershire sauce, salt and pepper for at least one hour or more. Grill until meat is cooked through. Serve over rice or couscous.

Homemade BBQ Sauce

Saute the following over medium heat in medium pot, until onions and tender:

1 large onion chopped

3 cloves garlic crushed

1 tsp cumin

1/2 tsp cayenne pepper

olive oil

Add in:

1 cup dark brown sugar

40 oz bottle ketchup

1/2 cup apple cider vinegar

2 tablespoons mustard

Dash of hot sauce

2 tablespoons worchestershire sauce

2 tablespoons honey

Simmer for one hour or more.

BBQ Chicken Pizza

See above for pizza dough recipe or use store bought.

1 1/2 lbs grilled chicken shredded
2 cups bbq sauce (homemade or Jack Daniels)
1 red pepper chopped
scallions chopped
2 tablespoons duck sauce
sesame seeds
2 cups shredded mexican blend cheese

Bake pizza dough for at least 10 minutes and remove from oven.

Whisk together bbq sauce, duck sauce and sesame seeds. Spread sauce and toppings over pizza. Bake for 20 to 25 minutes at 400 degrees

Homemade Pizza Dough

1 ½ cups of warm water

1 teaspoon of Sugar

3 Tablespoons Olive Oil & more for brushing

2 Tablespoons of Salt

1 Package of Active Dry Yeast

4 Cups of Flour

1) In bowl mix ¼ cups of warm water, sugar and yeast. Stir and let sit for at least five minutes.

2) Stir in remaining water, olive oil, salt and 1 ½ cups of flour until smooth. Gradually add remaining cups of flour and continue to stir.

3) On a large flour surface, knead dough for 10 minutes. Grease a bowl with butter. Shape dough into a ball and place in greased bowl. Cover with plastic wrap and let stand for one hour.

4) Punch and turn dough down on a lightly floured surface. Cut in half and let rest for 15 minutes. Dough can be refrigerated for up to 24 hours. Dough can also be frozen for future meals.

5) Roll dough on floured surface into desired shape. Prick center of pizza dough with a fork to prevent rising. Place on pizza stone or cookie sheet and fold edges to create the pizza crust. Brush dough with olive oil.

6) Bake at 400 degrees for 10 minutes. Put on desired toppings and bake for another 10 to 15 minutes.

Crab Dip

3 packages 1/3 less fat Philly cream cheese
3 cans crab meat, drained
1/2 onion chopped
2 cloves garlic crushed
Salt & pepper to taste

Using an electric mixer, beat together all ingredients. Spread into baking dish and bake uncovered at 350 for 25 minutes. Serve with crackers and/or veggies.

Taco Dip

1 8 ounce cream cheese
1 16 ounce sour cream
1 package of taco mix
1 cup shredded lettuce
1 cup diced tomatoes
1 cup green peppers, chopped
2 cups shredded cheese, Mexican blend

With electric mixer, beat cream cheese, sour cream and taco mix. Spread on bottom of dish. Layer lettuce, tomatoes, green pepper and cheese. Refrigerate until ready to serve.

Red, White & Blue

For lemon syrup:

1/4 cup sugar
1/4 cup water
1/4 cup fresh lemon juice

Combine above ingredients in small sauce pan over medium heat. Stir until sugar dissolves. Set aside.

1/3 cup sugar
2 Entenmann's pound cakes
1 8 oz. package of Philly cream cheese
1 cup heavy cream
1 package of strawberries cut in quarters
1 package of blueberries

Using an electric mixer, beat sugar and cream cheese until well combined. Gradually mix in heavy cream until the mixture becomes whipped cream.

Slice pound cake. Brush lemon syrup over each side and cut pound cake slices into quarters.

Layer pound cake, whipped cream, strawberries, blueberries and repeat.

Refrigerate for at least 3 hours or more. Best if refrigerated overnight.

Grilled Chicken with Cucumber Peach Salsa

1 1/2 lb. chicken breast grilled
1/2 cucumber diced
1 peach skinned and diced
1/3 cup peach preserves
1 tablespoon fresh parsley

Mix together diced cucumber, diced peach, parsley and 2 tablespoons of preserves. Can be made ahead of time so flavors can blend. While grilling, brush remaining preserves on chicken. Spoon cucumber peach salsa over chicken and serve.

Nonna’s Pasta E Fagioli

2 cup water

4 garlic cloves minced

4 tablespoons olive oil

2 8-oz. can tomato sauce

2 16-oz. can cannellini beans

1 pound of ditalini or elbow macaroni

1 tablespoon parsley

grated cheese

Gently fry garlic in oil 

Add tomato sauce and water, and simmer 10 minutes

Add beans, stir gently, simmer

Cook pasta al dente, drain, and add to bean mixture

Add parsley, stir entire mixture gently

Simmer for a few minutes longer, and serve with grated cheese

Serves 8

Variations:

brown 1/2 lb ground turkey or beef, drain, and add to mixture before you add pasta

Substitute cannellini beans for sweet peas, lima beans, blackeyed peas

Chicken Quesadillas with Pineapple Salsa

1 package soft tortillas
Shredded cheddar cheese
Scallions chopped
1 1/2 lbs baked chicken breast shredded
1 jar pineapple salsa

*Newman's Own makes a great pineapple salsa. Or you can take a regular jar of salsa and mix in some crushed pineapple.

On tortilla, layer chicken, salsa, cheddar cheese and scallions. Place tortilla on top and press down lightly. Bake at 350 for 20 minutes. Cool for five minutes. Cut with a pizza cutter. Serve with remaining salsa, sour cream, guacamole and tortilla chips. 

Grilled Chicken Salad

1 1/2 lbs grilled chicken breast sliced
1 small package of spring mix lettuce
Chopped walnuts
Craisins
Raspberry vinaigrette dressing

Homemade Chocolate Chip Cookies

2 1/4 cups of flour
1 tsp baking powder
1 tsp salt
2 sticks butter softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 eggs
2 cups of chocolate chips

Mix flour, baking powder and salt. Beat butter, vanilla and sugar. Add eggs one at a time. Gradually add flour until well combined, scraping sides of bowl with rubber spatula. Stir in chocolate chips. Bake at 350 for 5 minutes, switch trays from top to bottom, bake another five minutes. Let cool.

Orange Marmalade Cupcakes

Cupcakes
1 8 oz package of cream cheese softened
1 box white cake mix
1 cup + 2 tablespoons orange juice for brushing
1/3 cup orange marmalade
1/3 cup vegetable oil
3 egg whites
1 1/2 tsp orange zest

Directions: Combine cake mix and above ingredients on a low speed until well combined. Spoon mixture into muffin cups, making the 2/3 of the way full. Bake 18 to 22 minutes at 350 degrees. After taken out of the oven, brush with additional 2 tablespoons of orange juice. Cool cupcakes completely before frosting.

Frosting
1 tablespoon orange marmalade
1 stick butter softened
2 1/2 cups sifted powdered sugar
3 tablespoons orange juice
1 8 oz package of cream cheese softened

Mix above ingredients on a low setting until well combined.

*Because this recipe uses cream cheese, cupcakes should be refrigerated until served.

Chicken Francaise

Ingredients:

•  4 skinless, boneless, chicken breasts (about 11/2 pounds)
• All-purpose flour, for dredging
• Kosher salt and freshly ground black pepper
• 4 large eggs
• 3 tablespoons water
• 1/4 cup extra-virgin olive oil
• 1/2 lemon, with rind, cut in thin rounds
• 1/2 cup dry white wine, such as Pinot Grigio
• 1 cup chicken broth
• 1/2 lemon, juiced
• 2 tablespoons unsalted butter
• 1/4 cup chopped flat-leaf parsley
• 3 lemons

                                                                         Directions:

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrapover them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add thewine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Lemon Garlic Shrimp with Capers and Parmesan Cous Cous

Ingredients:

1 lb of raw jumbo shrimp, peeled and deveined

olive oil

3 shallots chopped

1/2 cup of butter

1/2 of capers

3 chopped garlic cloves

3 lemons, juiced and zest needed

sea salt and pepper to taste

1/2-1 cup of dry white wine

1 box of instant parmasean cous cous

Directions:

 Put olive oil and butter in pan on medium heat. Place chopped shallots, capers salt and pepper. Saute until shallots soften. Add garlic, but do not let it brown.  Add in shrimp and when shrimp is almost pink and opaque, add in more butter, lemon zest, lemon juice, and white wine.  Let everything simmer together. In a separate pot, cook couscous as directed.  When couscous is finished, plate and put shrimp and juices from pan on top

Aunt Joanne's Eggplant Parmesan

2 eggplants, skinned and sliced thin
3 eggs
2 cups bread crumbs
Parmesan cheese
4 Cups mozzarella cheese
Olive oil
Marinara sauce

Heat olive oil in large skillet over medium heat. Create a breading station, dipping eggplant in egg, bread crumbs, then place in skillet. Brown eggplant on both sides.

In large glass baking dish, layer sauce, eggplant, mozzarella and parmesan cheese. Repeat until you have layered all of the eggplant. Bake at 350 degrees for 30 minutes.