Pasta K'jarsta

Pasta K'jarsta

Recipe From: Claire Ruth Salmons Christensen

Ingredients:
1 package of Penne (or bowtie, or whatever)
3 Large Handfuls of mozerella cheese
1 lb ground sausage
5-6 diced tomatos
Dried basil (or italian seasoning)
Salt and Pepper to taste.

Directions:
Cook the pasta, cook the sausage. Drain both and then mix all ingredients together while still warm.

Cheddar-Bacon Mac and Cheese (Already Doubled)

Cheddar-Bacon Mac and Cheese

Rated: Submitted By: Kraft Natural Shredded Cheese Photo By: Allrecipes Prep Time: 20 Minutes Ready In: 40 Minutes Servings: 12

"Creamy, cheesy, and quick . . . it's everything you need."

INGREDIENTS:

3-1/2 cups elbow macaroni, uncooked 1/4 cup and 2 tablespoons butter or margarine 1/4 cup flour

4 cups milk 4 cups KRAFT Shredded Sharp Cheddar Cheese, divided 6 slices OSCAR MAYER Center Cut Bacon, cooked, crumbled

DIRECTIONS:

You have scaled this recipe's ingredients to yield a new amount (12). The directions below still refer to the original recipe yield (6).

1.	Heat oven to 350 degrees F.
2.	Cook macaroni as directed on package. Meanwhile, melt butter in large saucepan on low heat. Stir in flour; cook 2 min. or until bubbly. Gradually stir in milk; cook on medium heat until mixture comes to boil, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened. Add 1 1/2 cups cheese; cook and stir 5 min. or until melted.
3.	Drain macaroni. Add to sauce with bacon; mix lightly. Spoon into 1 1/2 quart casserole; top with remaining cheese.
4.	Bake 20 min. or until heated through.

Turkey Sloppy Joes

Favorite Lean Turkey Sloppy Joes

Author: Monique of AmbitiousKitchen.com

Serves: 6

Ingredients
1 teaspoons olive oil
1 small onion, diced
2 garlic cloves, chopped
1 red pepper, diced
1 pound extra lean ground turkey
Salt and freshly ground black pepper
red pepper flakes, if desired
1 cup (8 oz) tomato sauce
1/2 cup bbq sauce of choice
1 teaspoon Worcestershire sauce
1 teaspoon chili powder
3 tablespoons tomato paste
1 teaspoon Frank's Hot Sauce or Tabasco
1 tablespoon brown sugar, if desired
6 whole wheat hamburger buns


Instructions
1. Heat olive oil in large skillet over medium heat. Once oil is shimmering, add red bell pepper, onion and garlic and cook until the onion is tender and garlic is fragrant, about 4 minutes. Transfer the vegetables to a bowl and set aside. Keep heat on and use the same skillet to cook your turkey.
2. Next add ground turkey to the skillet. Break up the meat and spread it around the pan. Season generously with salt and pepper and cook 8­10 minutes or until the turkey is cooked and no longer pink.
3. Next stir in tomato sauce, a pinch of red pepper flakes, bbq sauce, Worcestershire, chili powder, tomato paste, and hot sauce to the skillet with the meat. Add in the vegetables and stir to combine. Reduce heat to medium low and simmer 15­20 minutes. Taste and adjust seasonings as necessary. If you find the sauce too tangy, add a bit of brown sugar or ketchup. Serve on whole wheat hamburger buns. Top with cheese if desired.

Nutrition Information
Serving size: 1 sloppy joe on whole wheat bun made with extra lean turkey Calories: 223 Fat: 3.6g
Carbohydrates: 28g Sugar: 13.2g Fiber: 3.7g Protein: 21g

Recipe by Ambitious Kitchen at http://www.ambitiouskitchen.com/2013/01/favorite­super­lean­turkey­sloppy­joes/

Slow Cooker Honey Sesame Chicken

Slow Cooker Honey Sesame Chicken

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

Yield: 6 servings

Ingredients

• 2 1/2 lbs boneless, skinless chicken
• 1 cup honey
• 1/2 cup low-sodium soy sauce
• 1/2 tsp sesame oil
• 2 tbsp olive oil
• 1 1/2 tsp minced garlic
• 2 tbsp minced onion (I used the dried kind)
• 1/4 cup barbecue sauce
• 1/4 tsp crushed red peppers
• 6 tbsp cold water
• 2 tbsp cornstarch
• Sesame seeds
• Green onions, sliced

Instructions

1. Cut chicken into 1 to 1 1/2 inch cubes and put into Crock Pot.
2. Mix together honey, low-sodium soy sauce, sesame oil, olive oil, garlic, onion, barbecue sauce and crushed red peppers in a small bowl.
3. Pour the sauce mixture over the chicken and stir to coat.
4. Cook on low for 3 1/2 to 4 hours.
5. Remove the chicken from the Crock Pot while reserving the sauce.
6. Pour the sauce into a saucepan over medium heat.
7. Mix together the cold water and cornstarch and stir into the sauce.
8. Cook sauce over medium heat, stirring constantly, until thickened. This only takes a couple of minutes.
9. Turn the heat down to low, add chicken to sauce and break any large pieces into smaller chunks. I used the end of my wooden spatula. Stir to coat while simmering.
10. Remove from heat and sauce will thicken more as it cools.
11. Serve over rice. Sprinkle with sesame seeds and sliced green onions.

Oatmeal Coconut Chewies

Oatmeal Coconut Chewies

Note: A couple of the times I’ve made these, I have substituted white wheat flour for the all-purpose and they

turned out delicious!

Ingredients
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 cup (2 sticks) butter, softened to cool room temperature
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups flour
1 cup shredded, sweetened coconut
1 cup quick oats

Directions
1. Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and
vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by
tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet.
2. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a
few minutes longer for a crispier version).

http://www.melskitchencafe.com/oatmeal-coconut-chewies/

Coconut Oil Honey Almond Granola

HOMEMADE COCONUT OIL HONEY ALMOND GRANOLA

Author: Lovely Little Kitchen

Serves: Makes 4 cups 

Ingredients:

• 1 cup almonds, divided
• 3 cups old fashioned oats
• 1/2 teaspoon salt
• 1/3 cup brown sugar
• 1/3 cup honey
• 3 tablespoons coconut oil
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon almond extract

Directions:

1. Preheat oven to 350 degrees.
2. In a food processor or blender, pulse half of the almonds until they are very finely chopped. Pour them into a large bowl. Then chop the other half of the almonds coarsely, and pour them into the same bowl.
3. Pour the oats, salt, and brown sugar into the bowl with the almonds and stir to combine.
4. In a small microwaveable bowl, combine honey and coconut oil, and heat for 40 seconds. Stir to dissolve the coconut oil, and add the vanilla and almond extract.
5. Pour the honey mixture over the oats, and stir so that they are evenly coated.
6. Pour the oats evenly onto a Silpat or parchment lined baking sheet (helpful if it has sides).
7. Bake the oats for 5 minutes, and then stir them around. Return to the oven for 5 more minutes.
8. Pour the granola and onto a piece of wax paper to cool. Spread it out into a thin layer.
9. After it cools completely, break the granola into clusters and store in an airtight container.
10. http://lovelylittlekitchen.com/homemade-coconut-oil-honey-almond-granola/

Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup

Chockfull of hearty veggies and tender chicken in a refreshing lemony broth - it's pure comfort in a bowl!

Ingredients
2 tablespoons olive oil, divided
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
5 cups chicken stock
2 bay leaves
3/4 cup uncooked orzo pasta
1 sprig rosemary
Juice of 1 lemon
2 tablespoons chopped fresh parsley leaves

Instructions
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season
chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until
golden, about 2-3 minutes; set aside.

Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook,
stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1
minute.

Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary and
chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice
and parsley; season with salt and pepper, to taste.

Serve immediately.

http://damndelicious.net/2014/04/25/lemon-chicken-orzo-soup/

Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken Recipe

Six Sisters Stuff

Slow Cooker Honey Garlic Chicken Recipe:
(Makes 6 servings)

Slow Cooker Honey Garlic Chicken Recipe

http://www.sixsistersstuff.com/2014/01/slow-cooker-garlic-brown-sugar-chicken-recipe.html

Recipe type: Main

Cuisine: American

Prep time:  5 mins

Cook time:  8 hours

Total time:  8 hours 5 mins

Serves: 6

 

I love slow cooker recipes that I can just throw everything in in the morning, and let the slow cooker do the work! This chicken is moist and flavorful. Both my picky eaters devoured it and I am sure your family will too!

Ingredients

• 4-6 boneless, skinless chicken breasts (mine were frozen)
• 1 cup light brown sugar
• ½ cup honey
• ⅔ cup white distilled vinegar
• ¼ cup Sprite or lemon lime soda
• 3 Tablespoons minced garlic
• 3 Tablespoons soy sauce
• 1 teaspoon black pepper
• 2 Tablespoons corn starch

Instructions

1. Place chicken breasts in slow cooker.
2. Combine all other ingredients, except corn starch, in a bowl and pour over chicken.
3. Cook on low for 6-8 hours.
4. Remove chicken from slow cooker and shred in another bowl.
5. Whisk corn starch in liquid in the slow cooker.
6. Add shredded chicken back to the crock pot.
7. Serve over rice.
8. If desired, garnish with sesame seeds.

Homemade Enchilada Sauce

Homemade Enchilada Sauce

You'll never want store-bought enchilada sauce after making this super easy, no-fuss homemade version!

Ingredients
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 (28-ounce) can crushed tomatoes
2 tablespoons plus 2 teaspoons chili powder
1 1/2 teaspoons dried oregano
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon brown sugar, packed
Kosher salt and freshly ground black pepper, to taste

Instructions
Heat vegetable oil in a saucepan over medium high heat. Whisk in flour until well combined,
about 1 minute.
Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar and
1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer
until slightly thickened, about 10 minutes.
Store in an airtight container in the refrigerator for up to two weeks.

Notes:

http://damndelicious.net/2014/03/17/homemade-enchilada-sauce

Green Chicken Chile Enchiladas

Prep Time: 10mn

Cook Time: 25mn

Total Time: 35mn

INGREDIENTS

• 2 cups cooked, shredded chicken
• 2 - 8 ounce packages of Green Chile Enchilada Sauce (I recommend the Frontera brand), divided
• 2 cups shredded monterey jack cheese, or white sharp cheddar cheese, divided
• 1 small can diced green chiles 
• 1 tablespoon chopped, fresh cilantro
• 1/2 cup sour cream
• 1 can cream of chicken soup (homemade version here)
• 8 medium sized tortillas (flour or corn)
• Salt, pepper to taste
• Diced cilantro for garnish

DIRECTIONS

1. Pre-heat your oven to 400 degrees.
2. In a large bowl, combine cooked, shredded chicken with 1/2 cup enchilada sauce, 1 cup cheese, green chiles, sour cream, cream of chicken soup, and about 1/2 teaspoon each of salt and black pepper.
3. Microwave tortillas for about 30 seconds so that they'll be easier to roll up.
4. Divide the mixture evenly among 8 medium sized tortillas, and roll up. Place the tortillas in a 9 x 13 inch casserole dish, seam side down.
5. Top with remaining enchilada sauce, then cheese.
6. Bake for 25 minutes, or until the cheese is melted and bubbly.
7. Sprinkle enchiladas with chopped fresh cilantro and serve immediately.

Printed from: http://centercutcook.com
Recipe URL: http://centercutcook.com/green-chicken-chile-enchiladas/

One Pan Mexican Quinoa

One Pan Mexican Quinoa

Wonderfully light, healthy and nutritious. And it's so easy to make - even the quinoa is cooked right in the pan!

Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 jalapenos, minced
1 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 cup corn kernels
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves

Instructions
Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook,
stirring frequently, until fragrant, about 1 minute.

Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with
salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked
through, about 20 minutes. Stir in avocado, lime juice and cilantro.

Serve immediately.

Notes

http://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/

Slow Cooker Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala

Serves 4 to 6

1 to 1 1/2 pounds boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve

Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.

→ If you have the time: Marinate the chicken in 1/2 cup yogurt for up to 6 hours. Shake to remove excess yogurt before transferring to the slow cooker.

→ If you have the time: Sauté the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes. This will give your tikka masala more depth of flavor.

Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.

Serve over rice with fresh cilantro sprinkled over the top of each serving. The tikka masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.

Recipe Notes

• Chicken breasts can be substituted for the thighs, though I find thighs hold up better over the long cooking and breasts tend to fall into shreds. Still delicious, though!
• For a little of that smoky, tandoori flavor, try using smoked paprika and roasted tomatoes.
• Here's my favorite method for cooking basmati rice in about 20 minutes: How To Cook Perfect Basmati Rice.

Healthy Chicken Tikka Masala - Slow Cooker

Healthy Slow Cooked Tikka Masala

Author: The Wanderlust Kitchen

Serves: 6

Ingredients
1 Tbsp. fresh ginger, grated
3 cloves garlic, crushed
1 cup crushed tomatoes
1 cup canned unsweetened coconut milk
1 Tbsp. cumin
1 Tbsp. garam masala
1 tsp. turmeric
1 tsp. coriander
½ tsp. cardamom
½ Tbsp. chili powder
1 lb. boneless, skinless chicken breasts, cut into bite sized pieces
4 oz. fat free plain Greek yogurt
1 Tbsp. Cornstarch
Salt to taste
4 Tbsp chopped fresh cilantro leaves

Instructions
1. Combine the ginger, garlic , tomatoes, coconut milk, spices, and chicken in your slow cooker. Cook on high for 4 hours, or low for 8 hours. Uncover and let cool ten minutes.
2. Stir together the yogurt and cornstarch in a small bowl. Let it sit for 5 minutes to activate the thickeners. Stir few spoonfuls of the warm Tikka Masala sauce into the yogurt to bring the temperature up and prevent curdling. Pour the yogurt mixture into the slow cooker, stir, then let thicken for 15 minutes. Taste and add salt as needed.
3. Serve over basmati rice with a sprinkling of cilantro leaves.

Recipe by The Wanderlust Kitchen at http://thewanderlustkitchen.com/healthy­slow­cooked­tikka­masala/

Indian Naan Bread

http://thewanderlustkitchen.com/indian-naan-bread/


Prep time: 3 hours
Cook time: 10 mins
Total time: 3 hours 10 mins

Easy Indian Naan Bread

Author: The Wanderlust Kitchen

Serves: 12 pieces

Ingredients
3 to 4 c. all­purpose flour
1 tsp. salt
½ tsp. instant yeast
1¼ c. milk
¼ c. plain Greek yogurt
1 tsp. sugar
⅛ tsp. ground cardamom
⅛ tsp. ground turmeric
4 Tbsp. melted Ghee or butter

Instructions
1. Pour the milk into a liquid measuring cup, whisk in the Greek yogurt, and heat in the microwave until warm to the touch (about 110 degrees F). Pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt, cardamom, turmeric, and 2½ cups of the flour.
2. Mix well with a wooden spoon or the paddle attachment on your stand mixer. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl (it will still be sticky). Knead the dough using the dough attachment on your stand mixer, or by hand until it is smooth and elastic, about 3­5 minutes in the mixer or 10 minutes by hand.
3. Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly, for about 2 hours.
4. After the dough has rested, turn it onto a lightly floured surface and divide the dough into 12 equal pieces, rounding each into a ball shape. The dough will still be a little sticky, but you won't have too much trouble forming it into balls.
5. Cover the pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your oven to 500 degrees Fahrenheit and place a pizza stone or large cast iron pan on the bottom rack of the oven.
6. Once the dough has rested for a half hour, one by one, roll each piece into a circle about 6 inches wide. Open up the oven and lay the circle of dough on the hot pizza stone. Spritz the top of the dough with a little water or olive oil. Close the oven and bake the naan for about 2­3 minutes, until it is lightly puffed and brown spots begin to appear on the bottom. Turn the naan using tongs and return to oven for another 2 minutes or so.
7. Remove the naan from the oven and place on a cooling rack or large plate. Brush lightly with Ghee or melted butter. Stack the hot naan on top of each other as it comes out of the oven to hep keep the pieces
warm.
Recipe by The Wanderlust Kitchen at http://thewanderlustkitchen.com/indian­naan­bread/