Country Casserole

Heat up the house again with this comforting casserole - and have leftovers for lunch.

8 Ounces Whole Wheat Noodles, cooked to package directions
1 Lb Ground Beef
1/2 Lb Hot Italian Sausage
15 Ounce Tomato Sauce
1 1/4 Tsp Worcestershire Sauce
3 Cloves Garlic, Minced
3/4 Cup Bell Pepper, Diced
8 Ounces Cream Cheese
1 1/2 Cups Cottage Cheese
1/2 Cup Cheddar Cheese

Heat oven to 350 degrees.  Grease a large casserole dish and set aside.

Brown meats, drain.  Add tomato sauce, Worcestershire sauce, peppers and garlic.  Let simmer for 10 minutes.

Combine cheeses and sour cream in a large bowl.  Add remaining ingredients and stir together.  Pour into a large casserole dish.  Bake of 30 to 45 minutes.

Fish Packet with Broccoli

Another benefit of making this in the winter - toasty warm house.

1 1/2 Pounds Broccoli

6 Slices Pepper Jack Cheese

2 Lb Haddock

Salt and Pepper to taste

Heat oven to 350 degrees.  Line a pan with a piece of non stick foil large enough to fold in half and seal over the fish.

While oven heats, steam broccoli until par-cooked (half the normal steaming time).  Place fish on foil, sprinkle with salt and pepper.  Top with broccoli.  Place cheese slices over broccoli.  Wrap foil around all to make a packet. 

Place in heated oven for 20 to 30 minutes until fish flakes with a fork.

Blueberry Breakfast Cake

Cold mornings call for a warm breakfast.  Add a small slice of this as a side to scrambled eggs or crumble into oatmeal - treat yourself while staying healthy.  The Blueberries can be fresh or frozen.  If frozen, thaw first.

1/2 Cup Butter, softened
3/4 Cup Sugar
1 Egg, room temp
1 Tsp Vanilla
1 1/2 Cup All Purpose Flour
1/2 Cup Wheat Flour
2 Tsp Baking Powder
1 Tsp Salt
2 Cups Blueberries
1/2 Cup Buttermilk


Heat oven to 350 degrees.  Grease a 9 inch baking pan, set aside.

Cream together butter and sugar until fluffy.  Add egg and vanilla, bet until combined.  In a small bowl, combine flour, baking powder and salt.  Add to batter a little at time, alternating with buttermilk (if Using buttermilk powder, put powder in with dry ingredients and alternate dry ingredients with the water for the buttermilk).  Fold in blueberries.

Pour into pan, bake for 35 to 45 minutes until toothpick comes out clean.  Cool for at least 10 minutes before serving.

Marinated Mozzarella

Make this and keep it in your refrigerator - add to salads, have with crackers for a snack...or take as an appetizer to a party.  Can be served with bread or crackers, but not necessary.

2 Lb Mozzarella, cut into 1/2 to 1 inch cubes

12 Ounces Roasted Red Peppers, drained and lightly chopped

8 Fresh Thyme Sprigs

3 Garlic Cloves, Minced

2 Cups Olive Oil

2 Tbl Minced Fresh Rosemary

1 Tbl Italian Seasoning

1/2 Tsp Crushed Red Pepper Flakes

In a large bowl, layer 1/4 cheese, peppers and thyme.  Repeat layers three times.

In a small bowl, combine remaining ingredients.  Pour over cheese.  Cover tightly and refrigerate at least over night, stirring several times.

Italian Soup

When you choose the sausage, use what you like in any  mix you like.  I used a pound each of hot Italian and Chorizo.

2 Lb Sausage

1 Cup Green Pepper, Diced

4 Tsp Oregano

2 Tsp Thyme

2 Tsp Garlic Powder

1 Tsp Onion Powder

2 - 14.5 Ounces Fire Roasted Tomatoes with Garlic

28 Ounces Tomato Sauce

16 Ounces Frozen Broccoli/Cauliflower/Carrot Mix

Brown meat, drain.  Add pepper to pan and sauté until just beginning to soften.  Stir in remaining ingredients, bring to a simmer and cook for 20 to 30 minutes.

Cranberry-Chili Cream Cheese

How easy can it get?  Stir together, pour over cream cheese....Trust me, this may sound odd, but it is wonderful.

16 Ounces Cream Cheese
14 Ounce Whole Berry Cranberry Sauce
4 Ounces Chopped Green Chilies
2 Tbl Lime Juice
1/2 Tsp Cayenne Pepper
1/2 Tsp Chili Powder
Assorted Crackers

Place cream cheese on a large plate.  Stir together cranberry sauce, chilies, lime juice, cayenne pepper and chili powder.  Pour over cream cheese.  Serve with crackers.

Taco Stuffed Peppers

I made these with spicy taco seasoning, but you can obviously use whatever you prefer :)  If you have leftover stuffing, set it aside.  Later in the week steam some broccoli and top the broccoli with the mixture.

4 to 8 Large Bell Peppers
Cook in Bag Southwest Rice
1 Lb Ground Beef
14.5 Ounce Black Beans, rinsed and drained
14.5 Ounce Diced Tomatoes
14.5 Ounce Corn, drained
1 packt taco seasoning
Shredded Cheese

Heat oven to 350 degrees.

Cut the tops off of the peppers, remove the seeds and stand in a baking dish.  Bake for 20 minutes.

While baking, microwave the rice.  Brown the ground beef, drain and return to pan.  Stir in seasoning, rice, beans, tomatoes and corn.

When timer is done on the peppers, remove from the oven but don't turn it off.  Put a little cheese in the bottom of each pepper, stuff with beef mixture and top with a little more cheese.  Return to the oven for another 15 minutes.  Enjoy!