Sauerkraut & Greenbeen Kielbasa Casserole

When I was having lunch with my Polish Grandmother the other week we got on the subject of kielbasa and sauerkraut. I had never had sauerkraut before and she said she makes it with kielbasa. It intrigued me and I got the ingredients and decided to create a meal from those two items. I put my cooking brain in and thought about what would go good with sauerkraut and how to combine them to compliment each other. It came out wonderful!

"Sauerkraut & Greenbeen Kielbasa Casserole"

Ingredients:

Part 1
1 can Sauerkraut
1 can French Style Greenbeens
1 tbs. Rice Vinegar
4 tbs. Butter (unsalted)
Salt & Pepper

Part 2
12 ounces Smoked Kielbasa (sliced thin)
1/2 tbs. Chopped Garlic
1 tbs. Chopped Pickles (I used Bread & Butter pickles)
1 tbs. Muffuletta (olive salad mix-optional) *in the dressing/pickle section
2 tbs. Asiago Pepper Creme Dressing (optional)
1/4 tsp. Sharp Mustard
1/2 tsp. Tumeric
1/2 cup grated Pecorino Romano Cheese
1/2 cup grated Parmesan Cheese
Bread Crumbs (Whole Wheat optional)
Handful Dried Cranberries

Directions:

Part 1

1. Coat a large frying pan/skillet with Rice Vinegar and 2 tbs. Butter. When butter has melted add in the can of Sauerkraut and add the can of Greenbeens on top of that. Add the additional 2 tbs. Butter on top or in the center and sprinkle the top with the pepper and salt to your liking. Cover and simmer on medium heat.

2. Let mixture fry, lightly stirring occasionally until it has heated through. About 8 minutes. Remove from heat and strain the buttery liquid into a bowl. Pour the Sauerkraut and Greenbeens into a medium casserole platter.
Let stand and cool.

Part 2

1. I the same pan add the butter liquid and up to 1/2 cup Water to prevent burning. On medium heat add in the Asiago dressing and Mustard and stir. Then add the Pickles, Garlic and Muffuletta Mix. Stir mixture together.
2. Add the Kielbasa and cover. Cook on Medium heat stirring often until the Kielbasa is heated through, about 8 minutes.
3. Remove from heat and strain. Set aside to cool.
4. Now sprinkle the Pecorino Romano Cheese over the Sauerkraut/Greenbeen mixture.
5. Then add the Kielbasa mixture over the top.
6. Sprinkle the Cranberries in and press the top down firmly. Now sprinkle the top with the Parmesan Cheese and Tumeric.
7. Place the Casserole in a 425* preheated oven and cook for about 10 minutes, until the top is golden brown.
8. To serve, plate and sprinkle the top with the Bread Crumbs and drizzle some honey or Agave Nectar or other dressing around the plate.

Enjoy this Sweet and Sour meal that will leave your taste buds singing :)

Honey-Cinnamon Apple Crusted Haddock

A re-creation of my "Baked Haddock with Berry Grapefruit Crumble" I decided to change up the recipe for something more Autumn-like. Still just as tasty with a hint of cinnamon, apple and honey. YUM! The Raw Unfiltered Wildflower Honey can be purchased at your local grocery store. The Blue Agave Nectar can be found at specialty kitchen stores such as HomeGoods and I buy the Archer Farm brand Almonds at Target.

"Honey-Cinnamon Apple Crusted Haddock"

Ingredients:

2 lbs. Haddock
5 tbs. Butter (melted)
1 tbs. Raw Unfiltered Wildflower Honey (melted with butter-regular honey will substitute)
1 c. Bread Crumbs
1 c. Honey Cinnamon Almonds (ground/milled)
2 tbs. Bacon Bits
3 Apples (peel 2 of them)
Blue Agave Nectar (Honey will substitute)
handful Cranberries (chopped) * I buy them dried
1/4 t. Nutmeg

Topping:

2 tb. Pecorino Romano Cheese (grated)

Directions:

1. Mix all the top ingredients (except the fish and 2 unpeeled apples) together in a bowl or processor).
2. Cut the 2 pealed apples into 8 slices.
3. Place fish in a greased casserole dish, drizzle Agave Nectar (or honey) over the fish and place the Apple slices in between or on the sides of the fish.
4. Spread the Crumb mixture on top of the fish and place uncovered in a pre-heated 400* oven for 25 min.
5. When fish is done, sprinkle the Cheese on top and cook for a few minutes longer.
Remove and enjoy!

Oven Fried Chicken Tenders

Another recipe sent over to me by my mother. I've not tried it yet but there is know doubt in my mind that there good! So easy, so healthy and so delicious. 

"Oven Fired Chicken Tenders"

Ingredients:

6 Boneless Chicken Breasts sliced long wide strips

2 Cups Corn Flakes (I use organic flakes)

Handful of raw or roasted almonds

2 T. paprika

1 T. Parsley dried

1 tsp. sea salt & ground pepper

(pulse together all dry ing. Till crumbly, dump in bowl)

Directions:

Prepare cookie sheet with foil and coat with Olive Oil lightly. Moisten strips with water or egg whites and dredge chicken in crumb mixture. Place on cookie sheet ¼ inch apart. Last drizzle or mist each piece with Olive Oil and bake in preheated 400 deg. Oven for about 20-25 minutes.

Borscht - Beet Soup

Purple Power! Packed with beta-carotenes and minerals this Borscht is a sure pleaser.

"Borscht - Beet Soup"


Ingredients:

5 or 6 med. Beets and tops
5 carrots chopped
1 sweet potato chopped (or white)
Safflower Oil
1 Vidalia or purple onion chopped
1 T. ginger
6 cups vegetable stock
3/4 tsp. sea salt and ground pepper to taste

Directions:

1. In stockpot saute onion till soft, add stock and all chopped ingredients and simmer till vegetables are done. You can add plain water if needed but ingredients need to be just covered.
2. Puree in small batches in blender and return to pot. You can reserve some beet and carrot pieces if you like to add back to pureed soup.
3. Reheat till just hot and season more if needed. Ladle into bowl serve with corn muffins.

F2 Tornado Balls

The name inspired by Alton, NH's F2 Tornado that ripped it's way up my parents street in 2009. My mom had created all kinds of energy bite size bars and balls, and finally hit it out of the park with these bite size balls! Bring them hiking or to the gym. A great little energy snack for your on-the-go excursions!DELICIOUS!!

"F2 Tornado Balls"

Ingredients:

2 Scoops Vanilla Whey Protein Powder
1 1/2 cups Oats
1/2  cup Wheat Germ (toasted germ cereal section of store) refrigerate after opening
1 cup Planters Nut-rition heart healthy mix sea salted Nuts

1/2 cup Honey
4 tbs Molasses
1 cup Peanut Butter (softened/creamy)
1 cup Yogi Granola Crisps (crush them into crumbs) found in Hannaford Natural Section (or use other sweetened granola)

1/2 cup Coconut Flakes
1/2 cup plain raw Almonds

1. Combine top ingredients in a bowl thoroughly mixing.
2. Grind Coconut and Almonds in a food processor until fine granular.
3. Create Golf Ball size balls from mixture in bowl and roll them into Coconut/Almond Mixture until coated.

4. Refrigerate and ENJOY!

Swamp Soup

Talk about veggie overload! Who would have thought that vegetables could taste good!? They do in this wonderful soup I created. It all started with a Martha Stewart Cauliflower and Spinach soup. I then got creative adding my own ingredients. Fun part about this soup is you can change it up how ever you want. Pass on the Spinach and add Watercress instead! Skip the Garbanzo Beans and use peas or kidney beans. Want some meat in there? Add chicken, sausage or bacon. You get the picture! Have fun with it. And the swampy green color will certainly attract attention!

"Swamp Soup"
Ingredients:

2 tbs unsalted Butter
1 tbs EVO
1 small Onion
1 head Cauliflower
1 bunch Asparagus
1 head Broccoli
3 cups baby Spinach
1 bag Garbanzo Beans (chick peas)
1/4 cup ground flax seeds
4 cups low sodium Chicken Stock
2-3 cups Water
2 tsp Salt
1/4 tsp each of Ground Pepper, Sage, Thyme and Rosemary

Directions:

1. Melt Butter and EVO in a large kettle over medium heat. Add chopped Onion; cook, stirring occasionally until soft and translucent (about 5 min.)
2. Add Chicken Stock.
3. Chop all veggies into small pieces and add to Stock, stirring as you go. Add water keeping liquid line even with the top of the veggies (about 3 cups).
4. Add Garbanzo Beans, Flax Seed and Spices.
5. Stir and cover, simmering for 15-20 minutes, stirring occasionally.
6. During this time you can cook the Minute Rice according to directions.
7. Once soup is cooked (veggies are soft) remove from heat and allow to cool. Then working in batches, puree soup in a blender until smooth. Poor soup into a bowl then back into the kettle when all is blended. Stir in cooked rice and reheat if necessary. Add more spices to taste. ENJOY!

Kieltatoe Salad

Scott's Aunt had made this and I fell in love with it. Kinda reminded me of the Potatoe Skins you get as an appetizer at the resturaunt. I was going to get the recipe from her, but I figured, how hard can it be!?


Kieltatoe Salad

Ingredients

1 Polska Turkey Kielbasa
2 tb. Butter
1/2 C Horseradish Cheddar Cheese (or other cheese)
1 Onion
1 tsp chopped Garlic
1 Egg
Safflower & Olive Oil
3 tbs Soy Sauce
1/2 tsp Worcestershire Sauce
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Pepper & Salt


Directions

1. Preheat oven to 400 degrees.
2. Cut potatoes into thin 1/4 inch rounds then coarsley chop into 1-2 inch pieces and place in an oven pan that has been coated with the Safflower Oil.
3. Melt the Butter and Cheese and mix in a bowl with the Egg, Garlic Powder and Onion Powder.
4. Pour mixture evenly on top of the potatoes, sprinkle with pepper and salt and put pan in oven for 20 minutes.
5. Heat Olive Oil in a pan and add the chopped Onion. When soft add the Garlic and cook a couple minutes.
6. Cut the Kielbasa into 1 inch rounds, then cut each round in half twice, making 4 triangular 1/4 inch pieces (or just cut to desired size).
7. Add Kielbasa, Soy Sauce and Worcestershire Sauce to the pan of onion and cook covered on Medium Low for about 10 Minutes.
8. When potatoe is soft  remove from oven and mix the Kielbasa/Onion and juices in with the potatoe.
9. Return to oven for 10 more minutes.
10. Remove from oven and serve. Garnish with Parlsey, more cheese, hommus or whatever you can think of!

Mama Mia Puttanesca

Another made-as-I-went meal that came out fabulous!! This delicious Italian style casserole was so tasty. I discovered the wonderful goodness of Donnatella's Puttanesca Tomatoe sauce with anchovies, capers and olives a few months back. I know, eeew, right! But mm...mm..good and very nutritious! You HAVE to try this meal!! Feeds about 5.

"Mama Mia Puttanesca"

Ingredients:

Extra Virgin Olive Oil
1lb. Ground Turkey
1 Sweet Onion
1C Butternut Squash
1C Dried Cranberries and/or Cherries
1tb Garlic
1ts Sharp Honey Mustard
1/2tb Muffuletta Olive Salad Mix (optional)

2 Vine Tomatoes
1/2C Shittake and/or Button Mushrooms
1 Jar Donnatella's Puttanesca
4oz Basil Goat Cheese
2C Amish Naturals Garlic Parsley Penne (or any desired Penne)
Salt
Pepper

Directions:

1. Cook your Penne as directed on box.
2. In a large sauce pan heat EVO and cook the Onions, Garlic and Olive.
3. Once onion is soft add the Squash and Mustard, then add the Turkey; cover and stir occasionally.
4. Once Turkey is cooked mix in the Berries and Mushrooms and spoon mixture into a large/deep casserole dish.
5. Spread drained Penne on top of Turkey mixture and pour the jar of Puttanesca Sauce on top.
6. Cut the tomatoes into circles and place on top of the sauce.
7. Cut Goat Cheese into equal slices and place on top of the tomatoes.
8. Lightly season the entire top with Sea Salt and Ground Pepper.
9. Cook in oven on 450* for 20 minutes.
10. Whalla! A fancy Italian resturaunt quality meal right at home!

Golden Summer Soup

I looked in the freezer and fridge yesterday afternoon to find not much of anything. I hadn't yet gone grocery shopping and all I had was some frozen veggies, a frozen pork chop, some apples and some left over chicken stock. The only thing I could think of making for dinner was some sort of soup. I love soup and it has been awhile since I had created my own since my swamp soup, something I've yet to post! Anyway, it came out great! Very summery tasting, a little spicy but not a hot spiciness. You'll surely enjoy this one, we did!

"Golden Summer Soup"

Ingredients:

EVO 2tbs
Safflower Oil 2tbs
"meat" I had 1 pork chop but anything would do with this...poultry, hamburg, etc.
1c Barley Pearl
1/2c Flour

1tbs Butter

2c Chicken Stock

1c Cranberry Juice

1/4c Milk

2 Golden Delish's Apples
4tbs Cream Cheese
1tbs Garlic
1/2ts Pepper
Pinch Sea Salt and Rosemary
Garnish:
Peppercorn Parmesan Dressing
Crushed Red Pepper Spice
Parsley Fresh or Dried

Directions:

1. Heat a large sauce pan on medium heat.
2. Cook your Barley Pearl.
3. If using pork, cut into small squares and shake them in a baggy or bowl with the flour. Cook them in a frying pan or skillet with Safflower oil and Butter until browned.
4. As Barley and pork is cooking add all of the other ingredients in the sauce pan and simmer.
*5. Whoops, forgot an important step... Once apples are soft carefully emulsify the mixture to desired "smoothness". If using a blender allow soup to cool then blend in batches returning back to the pan to reheat.
6. When barley (cooked and drained) and meat (browned) are ready add them to the pan, cover and simmer on medium low to low heat for 20 minutes, stirring frequently.
7. I garnished my soup with Peppercorn Parmesan Dressing, crushed Red Pepper Spice and Parsley.

Strippin' Chicken

One of those dishes that just came together and tasted good! I love chicken and this had a wonderful smooth taste. The sharp honey mustard gives a nice kick, mellowed out by the goat cheese and sweetened just a bit with the apple jelly. Very simple to make, Enjoy!

"Strippin' Chicken"

Ingredients:

1 lb. Chicken Strips
Olive and or Safflower Oil
1 Tb Butter
1 Tb Soy sauce
1/2 Sweet Onion
4 oz Basil Goat Cheese
2 Tb Sharp Honey Mustard
2 Tb Apple Jelly
1 ts Garlic
1 ts Pimentos
1 ts "Muffuletta" Olive Salad Mix/ or diced pickled olives

Directions:

1. In a skillet heat the Butter and 1 Tb Safflower Oil. Add Chicken and cook through.
2. When cooked, remove chicken and place on a paper towel lined bowl or plate.
3. Add 1 Tb Olive Oil to the skillet and cook the Onion, then add the Garlic, Pimentos and Olive.
4. Cook a few minutes more then add your remaning ingredients and stir frequently.
5. When cheese is melted and the ingredients are mixed nicely add chicken and simmer for a few minutes.
6. Add your chicken on top of a bed of salad a fluffy bowl of rice or on your favorite pasta.

Fruit-n-Berry Szechuan

"Fruit-n-Berry Szechuan"

A wonderful dish. A Szechuan take on banana/orange chicken. This turned out to be a colorful, perfect blend of taste and spice, enjoy! We did!!

Ingredients:

1 lb. Ground Turkey

1 bag Minute Rice

1 Onion

1 can Artichoke Hearts

1/2 c Shiitake Mushrooms (coarsley chopped)

1 t Ground Pepper
1/2 t Turmeric
1/4 c Soy Sauce
1/4 c Honey

1/4 t Sharp Mustard

1/4 T Lime Curd

1/2 t Garlic (chopped)

1/2 t Pimentos (chopped)

1 Banana

2 Mandarins

Handful Goji Berries

Few Handfuls Spring Mix or Spinach

Instructions:

1. Heat EVO in a large skillet and add Onion. When onion is soft add Garlic and Pimentos.
2. Add Ground Turkey.
3. Once Turkey begins to cook add Soy Sauce, Honey, Mustard and Lime Curd (or 1/4 C Lime Juice) and spices.
4. When mixture begins to simmer add Banana (halfed and chopped) and the Mandarins (Chopped). Also add the Artichokes and Goji (or other berries such as raisins or cranberries).
5. Start cooking your rice. Cover and Simmer skillet mixture until Artichokes are soft/cooked then add Salad Spring Mix on top and cover until wilted.
6. Add rice to mixture and mix together well.
7. Serve and enjoy! Top with crispy noodles, cheese or whatever you fancy.

Candy Apple Pork Chops

After browsing through recipe's one day online I came across a pork recipe with peanut butter. I found this very interesting sounding and thought I would create something with this ingredient. I mixed some things together and next thing I knew I had what tasted like a candy apple with peanut butter and caramel, it brought back memories of child-hood!

* Made this on 5/1/12 and substituted the prunes and jelly for cranberry sauce. Also substituted the Gin for Spiced Rum! For a side I made Sauerkraut. I sauteed the sauerkraut with olive oil and butter then added 1/2 cup apple sauce, some dashes of vanilla extract and 1/4 tsp. cinnamon. Strain and Plate it directly next to and slightly on top of the pork. Delicious combo!

"Candy Apple Pork Chops"

Ingredients:

3 Boneless Pork Chops
1 c Peanut Butter
1/2 c Prunes
1/2 c Bread Crumbs
2 tbs Honey Apple Butter (jelly)

1/2 c Cranberry/Apple Juice

1-2 tbs Garlic (chopped)

3-4 tbs Gin

(you could probably substitute with beer, ginger ale or soda water/spritzer)

2 pinches Celery Salt

Directions:

1. Preheat oven to 425*
2. In a food processor mill the Prunes and a 1/4 c of the Cranberry Juice until somewhat smooth and mixed.
3. Pour Prunes in a bowl and add the Peanut Butter, Bread Crumbs and Apple Butter and mix, adding cranberry juice as needed until ingredients are just mixable (not watery).
4. Mix the Garlic and Gin together and pour on the bottom of a medium casserole dish.
5. Place the Pork in the dish and spread the Peanut Butter mixture on top of the pork no more than 1/2 inch thick, spread extra over the sides of the Pork. Sprinkle Celery Salt on top.
6. Place in oven until pork is cooked and topping has a nice crusty appearance about 30 - 40 min.

Tangalicious Steak Sauce

This sauce is perfect for steak, poultry and burgers. A tangy flavor with a hint of hot, perfect for barbeque. We use it for a steak tip salad, yum!

Ingredients:

1/4 c Maple Syrup

1/4 c Ginger Terryaki Sauce

1/4 c Wild Maine Blueberry Barbeque Sauce

* purchased at Hannaford's, could substitute with another barbeque type sauce

2 tsp Rye's "Winter Garden" Mustard (Dill, Garlic, Celery)

1 tsp Garlic (chopped)

1/2 tsp. Salt

1/2 tsp. Pepper

* We like to mix this sauce with some steak tips, add mushrooms, mozeralla balls, chick peas and cranberries and put it on a bed of greens. Fantastic salad like you'd get at a resturaunt!

Baked Haddock with Berry Grapefruit Crumble

My first time cooking haddock! My buddy doesn't care for fish so once-in-a-while I will try making it a certain way hoping he likes it. Well, all my Salmon recipes (some of which I love) didn't work for him, Sword fish...a little, then finally hit the jackpot with this haddock recipe. I took a standard recipe from online with bread crumbs and got crafty with Grapefruit and some berry touches for that sweet and sour combo. I got a surprise visit from my mom and got two thumbs up from her :) Forgot to take a picture, dang!

"Baked Haddock with Berry Grapefruit Crumble"

Ingredients:

1 1/2 lbs. Haddock
3 tbs. Butter (melted)
3/4 c. Bread Crumbs
1/2 Grapefruit (cut and pealed into 4 slices)
1 tbs. Rasberry/Strawberry Jam
handful Cranberries (chopped) * I buy them dried
1 t. Salt
1/4 t. Pepper
1/4 t. Thyme

Topping:

1 tb. Grapefruit Zest
2 tb. Pecorino Romano Cheese (grated)

Directions:

1. Mix all the top ingredients (except the fish and Grapefruit) together in a bowl).
2. Zest the Grapefruit than slice it.
3. Place fish in a greased casserole dish and place Grapefruit slices in between or on the sides of the fish.
4. Spead the Crumb mixture on top of the fish and place uncovered in a pre-heated 400* oven for 25 min.
5. Mix Zest with the Cheese for your topping.
6. When fish is done, sprinkle the Grapefruit/Cheese mixture on top and cook for a few minutes longer.
Remove and enjoy!

Coconut Gravy Shrimp

Looking for a subtle mediteranean taste here I got creative and was very pleased with the result. The only mistake I made was putting the flour in too early and didn't have as much gravy as I would have liked. Make sure the flour goes in at the end!

"Coconut Gravy Shrimp"

Ingredients:

1 lb Shrimp (peeled/deveined)
1 c Brocoli
1 c Cauliflower
1/3 c Coconut Rum (you can substitute this with coconut juice or coconut cream)
1/4 c Pomogranite or Cranberry Juice
1/4 c Chicken Stock
1/4 c Whole Wheat Flour
1/4 t Vanilla
2 tb (heaping) Parmigiano Reggiano Cheese (grated parmisian can be used also)
1/4 t Salt
1/4 t Pepper
1/4 t Curry Powder
1/4 t Cilantro
1/4 t Bayleaf crushed
drizzle Maple Syrup (optional)

Directions:

1. Heat a large skillet with EVO and add shrimp.
2. When shrimp has turned pink add all the ingredients except the Flour and cook covered until shrimp and veggies are soft and shrimp is cooked. I'd say 10 minutes on medium heat.
3. Add the flour and mix together well until sauce thinkens to a gravy.
4. Serve over Whole Wheat Linguini and a side of Garlic Bread. Drizzle Maple Syrup over the top, mmm!

Pork with Corn Salsa

I tried giving this dish a Mexican spin to it. It could have used a little more flavor, I would say a pinch of cayenne pepper and maybe some oregano would complete it.

"Pork with Corn Salsa"

Ingredients:

1 lb. Boneless Pork (cubed)
Rice (cooked ) ( I used one boil bag whole grain brown rice)
1 can Corn
1/2 c Tomatillo or regular Salsa
1/2 c Chick Peas (processed/crushed)
1 t Lime Juice
1 tb Cream Cheese
1/4 t Flax Seeds
Salt and Pepper to taste

Directions:

1. Heat a large skillet with EVO. Rinse and coat the cubed pork with the Wheat Flour and cook until browned.
2. Add the remainder of the ingredients to the pan and heat until Cream Cheese is melted.
3. That's it! Quick and simple!!
* I used a dollup of instant mashed potatoe and parsley flakes on top for a garnish.

Quinoa/Barley Goat Cheese Meatballs

"Quinoa/Barley Goat Cheese Meatballs"

I got this original recipe from "Clean Eating" magazine and though I liked them when I made them I thought they could use a little more flavor. So I started from scratch and created my own recipe for my blog! As you may already know, Quinoa is one of the best grains you can have in your pantry alongside of Barley Pearls. Both are an excellent source of fiber. Goat Cheese tastes a lot like cream cheese I think, just a little more on the stronger side. Add an egg to the meat mixture if you would like your meatballs to hold together a little better, mine were fine but didn't hold together well once being cut into on the plate. Boy was this a tasty meal :)

Ingredients:
1 lb Ground Beef
1/2 c Quinoa
1/2 c Pearl Barley
4 oz Basil Goat Cheese
1 t Garlic
1/2 t Lime Juice
1/2 t Salt
1/2 t Pepper
1/4 t Sage
few dashes Worcestershire
1 tb EVO

1 Egg (optional)

drizzle of Maple Syrup

Sauce:

1 tb Vegetable Oil

1/2 c Chicken Stock
26 oz can 4 Cheese Tomato Sauce
1 handful Cranberries

Directions:

1. Cook the Quinoa and Barley in 2 cups boiling water until water has been obsorbed/evaperated. Drain and let cool.
2. Mix together (with your hands) all the ingredients including the Quinoa/Barley mix ommiting only the maple syrup.
3. Roll/Pat and toss mixture between your palms to create golf ball sized meatballs (about 15).
4. Place meatballs on a greased or parchment lined cooking pan and drizzle one line of the maple syrup down each row across the tops of the balls.
5. Place in a 400* oven and cook for approximately 20 minutes or until done.

Sauce:
Rather than make my own I just added some ingredients to some canned sauce.

1. Mix all ingredients together and heat on med/low, just under a simmer while meatballs cook.
2. Add meatballs to sauce and simmer for a few minutes.
3. Spoon on top of Whole Wheat Linguini or a pasta of your choice. Sprinkle top with grated cheese.

Garlic Bread:
Made my own this time with some left over hamburger buns.

1. Place buns cut side up. Place 1/2 tb butter on top of each, sprinkle with garlic powder and parsley flakes.
2. Put in oven with meatballs for just over 5 minutes (until crispy).

Light Cheesy Chicken Salsa Casserole with Ziti

Tossed this casserole together Thursday night (2/4/10). Approximately 20 min. prep. time, 20 min. bake time. Tasted nice & light with a hint of heat from the salsa, mmmm. My first recipe on this blog, and you all will soon learn that dried cranberries and cherries area staple in most every dish I create! They add a nice sweet and tangy taste to each meal :)

"Light Cheesey Chicken Salsa Casserole with Ziti"

Ingredients:
3 tbs EVO
1 tbs Butter
1 1/2 lbs. Chicken (cooked & sliced before or after cooking)
3 c Ziti (cooked)
1 c Chicken Stock
1 t Pepper
1/4 t Salt
1 white onion (chopped)

2 c Cubed Butternut Squash (cooked/frozen)

1 t Garlic (chopped)

1 handful each Cherries & Cranberries (dried/fresh)

1 t Cream Cheese

2 t Pecorino Romano Cheese (grated)

[Topping]

1/2 c Tomatillo Salsa

2 t Cheddar Cheese (shredded)

Directions:

1. Heat EVO & Butter in a large skillet on low/med heat. Cook the chicken until cooked. Place chicken aside in a paper towel lined bowl. (don't dump out the juices inside the skillet!)

2. Add the onion to the skillet, cook a couple minutes then add the garlic. Add the butternut squash, cherries, cranberries, cream cheese & romano cheese.

3. When the cheese is melted and squash is soft, stir in cooked ziti, chicken stock, pepper & salt and simmer for about 5 minutes.

4. Poor mixture into a large casserole dish and lightly spread the salsa over it and sprinkle the cheddar cheese on top. 

5. Put in oven uncovered 350* for 20 minutes or until bubbling.

6. Let cool a few minutes then ENJOY!

* Don't forget the Garlic Bread!!