Serves 3 to 4

Ingredients

Green Beans with Pine Nuts

• 1 lb Fresh Green Beans
• 4 slices Bacon (diced)
• 1/4 cup Pine Nuts (toasted)
• 4 cloves Garlic (thin sliced)
• 1 Tablespoon Butter
• Salt and Pepper to taste

Directions

1. Clean and snap the Green Beans and boil in salted water for 6 to 7 minutes until “cooked but crisp” stage.  Drain well.
   
2. Toast Pine Nuts and set aside.
   
3. Cook diced Bacon until fat is rendered but Bacon is still soft.
   
4. Remove Bacon from pan, leaving dippings.
   
5. Add sliced garlic to Bacon renderings and gently heat to release flavor.
   
6. Turn up heat to medium add Butter, Green Beans and Bacon cook for 3 to 5 minutes or until Beans reach desired doneness.
   
7.  Add Pine Nuts during final 2 minutes.
   
8. Salt and Pepper to taste.

Directions

1. Preheat oven to 350 degrees F.
2. On a non-stick or greased cookie sheet, roll out the crescent rolls flat; put brie round or wedge on top.
3. Spread jam on brie, fold dough over top, cutting off excess dough.
4. Drizzle maple syrup and place a handful of brown sugar on to.
5. Bake at 350º for 25-30 minutes, pastry should be golden brown. (You can fit two brie rounds on one cookie sheet)
6. Let cool for 10 minutes before serving.

Serves 6

Ingredients

• 3 pounds boneless pork loin
• 1 garlic clove
• 1 cup onion
• Salt and pepper
• 1/4 cup melted butter
• 2 cups grated panela or brown sugar
• 
2 cinnamon stick
• 
Pinch ground cloves

Directions:

1. Preheat the oven to 350 degrees F.

2. Grind together the garlic, onion, salt, and pepper. Spread the mixture over the pork and allow it to sit at room temperature for at least 20 minutes.

3. Place the pork in a pot and add 5 cups of water. Cover and cook over medium heat for 30 minutes.

4. Transfer the pork to a roasting pan and set aside. Add the cinnamon sticks, melted butter, brown sugar or panela, and ground cloves to the cooking liquid. Mix well and add the mixture to the pork.

5. Cook for 30, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Add more water if necessary.

6. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Arrange the meat on a platter and pour the sauce on top.

7. Sprinkle with salt and freshly ground pepper to taste. Serve warm.

• 2 1/4 lbs. russet potatoes, peeled and quartered
• 1/2 cup warm milk
• 1/4 cup butter or margarine
• 1/3 cup cream cheese, softened
• 1/3 cup light sour cream
• 3/4 teaspoon garlic salt
• Dash pepper

I made this with 5 chicken breasts, but used 6 pieces of cheese to cover the chicken thoroughly.

Serves 4 when teenagers are involved

Prep Time – <10 minutes

Ingredients

• 6 boneless chicken breasts
• 6 slices of low-fat Swiss cheese
• 1 can cream of mushroom soup
• 1/4 c. low-fat milk
• 2 c. Stovetop Stuffing Mix
• 1/4 c. butter, melted

Directions

1. Lightly grease crockpot or spray with cooking spray.
2. Place chicken breasts in pot.
3. Top with cheese.
4. Combine soup and milk (make sure stirring well).
5. Spoon soup mic over cheese; sprinkle with stuffing mix.
6. Drizzle melted butter over stuffing mix.
7. Cook on low 8-10 hours or on high 4-6 hours.

Ingredients

• 1 can (10.5 oz) cream of chicken or cream of celery soup
• 1 cup water
• 3/4 cup uncooked white rice
• 1/4 tsp paprika
• 4 boneless, skinless chicken breast halves

Directions

1. Preheat oven to 375°
2. In a separate bowl mix soup, rice, water and paprika.
3. Spray 13×9 baking dish with non-stick spray, and pour soup and rice mix into bottom of dish
4. Place 4 chicken breast on top of rice
5. Sprinkle additional paprika over the chicken breasts
6. Bake for 45-50 minutes

When finished the rice should be creamy but not soupy.  If you have water standing, keep cooking it.

Ingredients:

• 3.5 lb pork roast
• 2 onions, sliced, divided
• 1 onion, chopped
• olive oil spray
• water
• 14 oz of your favorite BBQ sauce
• salt and pepper

Preparation:

1. Place one sliced onion at the bottom of Crock Pot.
2. Spray roast with olive oil spray and rub with salt and pepper or rub of your choice.
3. Place roast in slow cooker on top of the sliced onion.
4. Cover with the second sliced onion and add enough water to fill Crock Pot two thirds of the way.
5. Cover and cook on low 8 to 12 hours (I went 9 hours).
6. Remove roast. Remove and discard bone and fat as well as any water, onions and grease remaining in pot.
7. When pork roast is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded.
8. Return the pulled pork to the crockpot. Mix in the chopped onion and BBQ sauce and cover.
9. Heat on high for 1-3 hours or until the onions are soft. (I went two hours)

Serve on on buns or as entree. Garnish with dill pickle spears and thinly sliced raw onion. You ought to have enough left for some sandwiches the next day!

Ingredients

• 1/3 cup oni,ons diced
• 2 tbs olive oil
• 2 tbs garlic, minced
• 1 lb ground beef
• italian seasonings, dried
• 1/2 cup ricotta cheese
• 1 jar Classico Four cheese pasta sauce
• 1/3 jar generic pasta sauce

Directions

1. Heat olive oil in sauce pan over medium high heat
2. Saute onions and garlic in olive oil 2-3 minutes
3. Sprinkle Italian Seasoning to taste hile sauteeing the onions and garlic
4. Add ground beef and cook until browned (no pink!)
5. Do not drain!
6. Add ricotta cheese and mix with ground beef until creamy
7. Add in pasta sauces and stir thoroughly
8. Cover and simmer while pasta cooks!

Prep Time: 20 minutes

Cooking Time: 2 hours

Serves: 3-4