Cooking - for a new lifestyle (Our Test Kitchen)

A great recipe to "Clean out"  The veggie's in the fridge. Growing up and even now, My mom is kinda famous For this yummy meatball. In a crockpot: 1\2 can tomato juice Chopped Celery Sliced Onions Diced Peppers Diced tomatoes Minced garlic You can also add: Torn Spinach Mushrooms Diced zuchinni .... Really  Any veggies that are left in the crisper. Sprinkle with: Pepper Salt Red pepper flakes to taste Stir well Add pre made meatballs - count on 2 or 3 per person. Turn on high heat And bring to a boil Covered. Stir Then reduce heat And half remove lid For steam to escape. Evaluate if the meatballs need Some more tomato juice. The mixture should be juicy  But not all liquid. Allow to simmer for an hour Then reduce heat to low. As you can see in the photo You can also speed up this recipe By doing it on the stove. At parties The meatballs are served as a  Buffet item or appetizer. If using for a main course, The sauce is fabulous on egg noodles Or spaghetti. Left

This recipe originally was made with homemade crust but I took a shortcut. Pizza dough recipe at bottom. I Pillsbury pizza crust Spread on a greased pan. In a pan cook: 1 pound sausage 3 cups fresh spinach 1 teaspoon Italian seasoning 1 teaspoon minced garlic Drain if necessary and set aside Now mix together: 1/4 cup olive oil 2 teaspoons salt 1 teaspoon dried basil 1/2 teaspoon pepper 1/4 cup shredded Parmesan cheese Spread over crust. Now start making your pizza. 1 can (15 ounces) pizza sauce 4 cups shredded mozzarella cheese 1 pound pork sausage, cooked and drained 1 medium onion, chopped 1/2 pound sliced mushrooms 1/2 chopped yellow pepper 3 tablespoons minced fresh basil, optional Bake 20 minutes  or until crust is golden brown.  Sprinkle with fresh basil if desired.  Cut into squares. "Bon appetit!" **************************** Directions for crust from scratch: 3 to 4 cups all-purpose flour, divided 1 package (1/4 ounce) quick-rise yeast 1 teaspoon sugar 1

Ingredients: 1 can cream-style corn 1/2 cup finely chopped onion 1/2 cup finely chopped celery 1 teaspoon paprika 1-1/2 cups crushed corn bread 4 boneless pork loin chops (6 ounces each) 1 tablespoon brown sugar 1 tablespoon spicy brown mustard Directions In a large bowl, combine the corn,  onion, celery and paprika.  Stir in stuffing.  Transfer to a greased 11x7-in. baking dish. Arrange pork chops over stuffing.  Combine brown sugar and mustard Then spread over chops.  Bake, uncovered, at 400°  for 35-40 minutes. Serve with large cubed fried potatoes And carrots. "Bon appetit!"

Ingredients: 1 teaspoon canola oil 2 beef tenderloin steaks (1 inch thick and 4 ounces each) 2 tablespoons butter 1 cup sliced fresh mushrooms 1 tablespoon chopped green onion 1 tablespoon all-purpose flour 1/8 teaspoon salt Dash pepper 2/3 cup chicken or beef broth 1/8 teaspoon browning sauce, optional Directions In a large skillet,  heat 2 tablespoons oil  over medium-high heat;  cook steaks to medium rare 5-6 minutes per side.  Remove from pan,  Reserving drippings. Slice steaks into strips  Then place in a warm crock pot. In same pan you cooked steak in, heat drippings and butter  over medium-high heat. Saute mushrooms and green onion  Until tender.  Stir in flour and salt and pepper until blended.  gradually stir in broth  and, if desired,  browning sauce.  Bring to a boil,  stirring constantly. cook and stir until thickened, 1-2 minutes.  Pour over steak strips. Keep warm until time to serve. "Bon appetit!"

Ingredients; 12 chicken wings (about 3 pounds)  or 3 breasts cut into strips Place in a Ziploc bag. Next mix together well: 1 cup honey 1/2 cup canola oil 2 tablespoons soy sauce 3 teaspoons Chinese five-spice powder 2 teaspoons minced fresh gingerroot 1 teaspoons salt 1 teaspoon garlic powder 1 tablespoon chives 1/2 teaspoon cayenne pepper optional 1 tsp Sesame seeds optional Then pour into half into the Ziploc bag   Over the chicken. Place bag in refrigerator for at least 4 hours.  Cover and refrigerate remaining marinade. Preheat oven to 400°.  Drain chicken, discarding marinade.  Place wings on a rack  in a foil-lined 15x10x1-in. baking pan.  Bake, uncovered, 25 minutes,  turning once.  Bake 15-20 minutes longer  or until chicken juices run clear,  turning and basting occasionally  With reserved marinade.  Serve with veggies and dip  Or on the side with pizza! "Bon appetit!" Note: five spice powder is usually a combination of: Chinese cinnamon, fen

In a deep pan stir fry cook: 2 cups diced cooked chicken (2 breasts) 1 cup diced bacon strips Then add: 2 cups frozen chopped broccoli 1 cup spinach leaves 1\2 cup diced green pepper Turn on low until spinach wilts. Let sit. Cook and drain: 1 box of jumbo pasta shells With a food processor  Or with a knife Dice up chicken mixture But do not puree it. Add: 1 jar (16 ounces) Alfredo sauce 1 cup shredded cheddar cheese 1/4 cup shredded Parmesan cheese Mix well Spoon into pasta shells.  Place in a greased baking dish And or foil pans with lids for freezer. When ready: Cover and bake at 350°  for 30 minutes or until heated through. Freeze option:  Cover and freeze unbaked casserole.  Preheat oven to 350°.  Bake casserole as above but for 1 hour. Serve as an appetizer Or with large salad and bread. **this made 36 shells!!! "Bon appetit!"

Quick and tasty! Preheat oven to 350°.  Ingredients: 6 medium zucchini (about 8 ounces each) Any vegetable will work. As you can see I also stuffed an eggplant and pepper too! Cut each zucchini lengthwise in half.  Scoop out pulp,  leaving a shell Chop pulp 1 pound ground pork  In a large skillet  Cook meat and zucchini pulp  over medium heat 6-8 minutes  or until sausage is no longer pink,  Breaking sausage into crumbles  Drain if necessary 2 medium tomatoes, seeded and chopped 1 cup panko bread crumbs 1/3 cup grated Parmesan cheese 3 teaspoons Italian seasoning 1/4 teaspoon pepper Stir in tomatoes,  bread crumbs,  Parmesan cheese,  herbs and pepper.  Spoon into zucchini shells. Place into ungreased 13x9-in. baking dishes.  Bake covered, 15-20 minutes  or until zucchini is tender.  3/4 cup shredded mozzarella cheese Sprinkle with mozzarella cheese.  Bake, uncovered,  5-8 minutes longer  or until cheese is melted.  If desired, sprinkle with minced parsley. Serve with some f

Still busy using up my leftovers (planned)! 1 bowl of mashed potatoes In a large bowl mix together Mashed potato Diced ham (or bacon) 1 tsp garlic powder 1 tsp onion powder Salt and pepper Shredded cheese to taste And 3 eggs Mix well - I used the masher to  Ensure everything was distributed. Refrigerate. Roll potatoes into balls Large or small really is up to you. Now roll lightly in flour Dip in egg wash Roll in bread crumbs. I had a very wet mixture So I just rolled directly into bread crumbs. Refrigerate or freeze. Bake, air fry or deep fry. "Bon appetit!" ***hint. No bread crumbs? Use up all those small amounts of Leftover crackers, croutons and chips. Process into fine bits and... Bread crumbs.

Ingredients: 1 chicken breast per person, cut into thick strips Toss meat with seasonings 1/2 teaspoon dried rosemary, crushed 1/2 teaspoon dried thyme 1/2 teaspoon pepper 1/4 teaspoon salt Heat oil in large skillet 1 tablespoon coconut oil or olive oil Add chicken and sautee for 10 minutes Reduce heat and add 1/2 cup chopped onion 1 garlic clove, minced Stir fry then stir in 1/3 cup Dijon mustard 3 tablespoons maple syrup Now cook and stir  Until sauce is caramelized  And chicken is no longer pink, 5-7 minutes. "Bon appetit!"

I am still using up holiday leftovers! Today it is the shrimp ring! So I had about half a tray left (15ish) Remove tail, cut into 3. 6 carrots minced 1\3 onion minced 1\2 green pepper minced 1\4 cup parmesan cheese Mix well Add 1 jar of Alfredo sauce. Boil water for pasta. Choose your favourite shape. Cook 4 to 6 servings. Add spinach Then drain. Heat sauce and add pasta with spinach. I cook to taste. So some may want more or less of things. I like a thick Alfredo sauce So I do not add any further liquids. Serve with bread sticks. "Bon appetit!"

Leftover version: Dice up some leftover chicken or turkey You have from a big meal. Enough to cover The base of a 9x1w baking dish. Cover in Renee's (or your favourite)  1 cup caesar dressing and stir Cover with precooked carrots Top with leftover mashed potatoes Top with crumbled stuffing. Bake at 350 for 30 to 40 minutes. "Bon appetit!" ---------------------------------------- Starting from scratch version: For marinade, in a large bowl, mix: 1/8 cup lemon juice 1/4 cup Caesar vinaigrette Remove 1\4 cup and refrigerate. 4 bone-in chicken thighs (about 1-1/2 pounds) Marinade chicken,  In dressing turning to coat.  Cover and refrigerate chicken for  4 hours or overnight. Preheat oven to 400°.  Toss: 1 bag of baby red potatoes cut in half 1 bag of baby carrots 1 teaspoon garlic salt 1/2 teaspoon dill weed 1/4 teaspoon pepper Add: The 1\4 cup reserved marinade.   Mix well. Place chicken on center of a foil-lined  baking pan; discard chicken marinade.  Arrange ve

2 packages of pillsbury crescent roll Place a bowl in the center  of a round pizza pan. Lay stretched triangles out With flat end against bowl And tips facing out. This will create a sun  with a center hole. ***I advise your toppings be ready before lying out pastry as I found it dried quickly, Around the bowl layer: Whipped flavoured cream cheese Havarti cheese 1lb of lunch meat (ham or assorted)  *slices cut in half 1\2 cup diced peppers Diced green onions Havarti cheese Spinach leaves to taste Ranch dressing or chip dip (helluva) Honey mustard Cheddar cheese S and p Now remove bowl And pull tips into center Encasing all the meat And cheese into a ring. Bake at 375 for 30 minutes. Cut slices Place dip bowl in center. Serve with corn chips. "Bon appetit!"

Dice 1.5 potato per person Place in Ziploc bag Add 1\8 cup flour 1\4 tsp Salt 1\4 tsp Pepper 1\4 tsp Thyme 1\4 tsp Marjoram Close bag and shake Coat baking sheet with melted garlic butter Evenly put potatoes on tray Place 1 bay leaf  on top. Cover tray with foil Bake at 450 for 20 min Uncover Stir Bake for another 15 minutes. "Bon appetit!" Taken from: https://www.eazypeazymealz.com/crispy-potatoes/

Ingredients: 1 pounds ground beef 1 envelopes taco seasoning 1 can (14-1/2 ounces each) diced tomatoes, drained 1\2 cup water 1\2 cup cooked rice 1\2 can (4 ounces) chopped green chiles optional 2 packages (8-1/2 ounces each) cornbread/muffin mix 1\2 cup corn 1\2 cup sour cream 1\2 cup ranch dressing 1 cups crushed corn chips\doritos 1 cup shredded Mexican cheese blend or cheddar cheese sliced ripe olives, drained Optional: Shredded lettuce, chopped tomatoes and chopped red onion 1 cup shredded Mexican cheese blend or cheddar cheese Diced green onions Directions: Preheat oven to 400°.  In a Dutch oven,  cook beef over medium heat  breaking into crumbles, 8-10 minutes Then drain.  Stir in taco seasoning.  Add tomatoes, water, rice and green chiles; heat through, stirring occasionally. ***Note: I prepped this and stored in fridge until This meal came up on menu plan. Prepare cornbread mix  According to package directions;  stir in corn.  Pour the batter  Into a gr

Ingredients: 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon garlic powder 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 4 pork chops 1 tablespoon oil 2 beef bullion cubes 1 cup water 2/3 cup whipped cream cheese 2 tablespoons butter 1 tablespoon spicy brown or deli mustard 1 tablespoon yellow mustard 6 cups cooked egg noodles Minced fresh parsley Directions: Meanwhile, combine the salt, pepper, garlic powder, thyme and oregano;  rub over pork chops.  In a large skillet, brown chops in oil.  Add broth and water.  Bring to a boil.  Reduce heat;  cover and simmer for 8-10 minutes.  Remove chops and keep warm. Stir the cream cheese,  butter and mustards into the skillet.  Cook and stir over medium heat  until thickened.  Cook noodles according to package directions. Drain noodles;  Add to skillet and toss to coat.  Serve with pork chops. Garnish with parsley. "Bon Appetit!"

2 to 3 tablespoons canola oil 4 large steaks cut in thick rib size lengths 2 medium onions, sliced 1\2 can (680ml) tomato sauce 1\2 cup water 1/4 cup packed brown sugar 1/4 cup vinegar 1-1/2 teaspoons salt 1-1/2 teaspoons ground mustard 2 teaspoons Worcestershire sauce 1 teaspoon paprika Serve on Cooked wide egg noodles Directions: In a loaded container, Place the "boneless ribs" and Add onions. Combine all 8 remaining ingredients  pour over ribs.  Marinate overnight. Place in a crock pot on high heat For 1 hour. Reduce heat;  cover and simmer for 2 hours. Thicken sauce if desired.  Serve over noodles. "Bon appetit!" ------------------------- Freeze option: Freeze cooled rib mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Serve with noodles.

This made enough sauce for 4 to 6 people!  Ingredients 1/2 cup packed brown sugar 2 tablespoons cornstarch 2 cups beef broth 1/3 cup reduced-sodium soy sauce1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon ground ginger 1\2 cup chopped peanuts 1/4 cup peanut butter 2 pounds boneless beef sirloin steak, cut into very thin strips 6 tablespoons olive oil, divided 2 cups broccoli florets 2 cups cauliflowerets 1 cup julienned carrots 1 can baby corn chopped 2 cups sliced fresh mushrooms Spaghetti cooked and rinsed for people Being fed. Directions In a small bowl, combine the first 9. ingredients until smooth; set aside.  In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm. In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes. ***note: as I was using frozen veggies I adde

4 chicken baked and deboned and diced 2 tbsp melted butter 2 tbsp parmesan 2 tsp chives 1 package of heat and serve buns 1 onion sliced thinly 1 green pepper sliced thinly Favourite bbq sauce 6 slices of monterey Jack cheese Mix the outer, parmesan and chives. Do not separate the buns! Cut the whole layer of buns in half Laying the bottom layer into A rectangular baking pan. Brush with butter mixture. Spread your diced deboned chicken On bun layer Top with a layer of onions and peppers Top with bbq sauce Lay the cheese slices to cover the meat. Now place the bun tops. Brush with butter mixture. Bake at 350 for 20 minutes. Remove and separate each bun. Serve with a big salad. "Bon appetit!"

Ingredients 8 boneless skinless chicken breasts or thighs 1 teaspoon salt 1/2 teaspoon pepper 40 large spinach leaves 1 carton (8 ounces) spreadable chive and onion cream cheese 1/2 cup chopped walnuts, toasted 2 sheets frozen puff pastry, thawed 1 large egg 1/2 teaspoon cold water Preheat oven to 400°.  Cut a lengthwise slit in each chicken breast half to within 1/2 in. of the other side; open meat so it lies flat. Cover with plastic wrap; pound with a meat mallet to 1/8-in. thickness. Remove plastic wrap. Sprinkle with salt and pepper. Place five spinach leaves on each chicken breast half. Spoon a scant 2 tablespoons of cream cheese down the center of each chicken breast half; sprinkle with 1 tablespoon walnuts. Roll up chicken; tuck in ends. Unfold puff pastry; cut into eight portions. Roll each into a 7-in. square. Place chicken on one half of each square; fold other half of pastry over chicken. Crimp edges with fork. Combine egg and cold water; brush over edges of past