VEGGIE CHICKEN RISOTTO (12 Tomatoes)

2 chicken breasts, cut to1-inch cubes
2 (14 oz.) cans low-sodium chicken or beef stock (more or less depending on preferred texture)
2 1/2 c Arborio rice
3/4 c dry white wine
1c water, optional
1 bunch asparagus, chopped
1-2 zucchinis, chopped
6oz. Portobello mushrooms, sliced
3T butter
2T olive oil
Parmesan, garnish
salt and pepper, to taste

1. Heat a large sauté pan or Dutch oven over high heat and add olive oil.When oil is hot, add chicken (seasoned with salt and pepper) and brown on all sides, 4-5 minutes. Set aside.
2.Add chopped asparagus, zucchinis and mushrooms and cook until just softened. 8 minutes. Set aside.
3. Melt butter in Dutch oven and add Arborio rice. Stir until rice is toasted and lightly browned, then return veggies and chicken to pan. Lower heat to medium and add white wine. Cook until wine is almost evaporated, stirring frequently. Add chix stock 1/2-2/3 cup at a time, stirring frequently and replenishing liquids once mixture is dry enough that spoon leaves a track through the rice.When chicken stock is completely absorbed, taste rice and see if it s tender enough. Risotto should be thick, but still able to spread out a little.[You want it to be al dente, but if it s too crunchy, add 1 cup water (a bit at a time). Adding too much will make your risotto gummy.]
4. Serve hot and garnish with Parmesan cheese.

BLISTERED BRUSSELS SPROUTS (Southern Living)

•     1lb fresh Brussels sprouts
•     3T  canola oil
•     3/4 t kosher salt
•     1T honey
•     1T hot water
•     1T minced garlic (about 2 cloves)
•     1T soy sauce
•     1/4 t crushed red pepper, optional

Heat a 12-in cast-iron skillet over medium-high heat 5 minutes. Trim Brussels sprouts, and cut in half or quarters. Add canola oil to skillet, and tilt skillet to evenly coat bottom. Place Brussels sprouts, cut side down, in a single layer in skillet. Cook, without stirring, 4 minutes or until browned. Sprinkle with kosher salt; stir and cook 2 more minutes. Stir together honey and hot water. Stir minced garlic, soy sauce, dried crushed red pepper, and honey mixture into Brussels sprouts.

SPAGHETTI SQUASH AU GRATIN

Prep: 45 minutes   Cook: 30 minutes 

• 1 medium spaghetti squash
• 1 onion, diced
• 2T butter
• 3/4c plain greek yogurt or sour cream
• 2 cloves garlic, minced
• 1 1/3c sharp white cheddar cheese
• 1t salt
• 1/2t black pepper
• 1/4t nutmeg

Preheat oven to 375*.Cut squash lengthwise, scoop out seeds, and place face-down on a baking sheet with a 1/2 inch of water. Bake for 45 minutes. 

While squash is baking, caramelize onions and butter in a cast iron skillet. Cook on medium, stirring frequently, until onions are brown and caramelized. Add garlic and cook for 2-3 minutes. Stir in spices. Once the squash has cooled some and you can handle it, scrape the flesh out with a fork. Stir the greek yogurt into the onions and then add the squash and 1 cup of the cheese. Stir until combined. Top with the remaining 1/3 cup cheese and pour into a baking dish. Bake for 30 minutes. If the top isn’t browned, broil for a few minutes until the cheese is brown and bubbly.

CORN CASSEROLE

1 can whole kernel corn, drained
1 can cream-style corn
1 (8oz) pkg corn muffin mix, ex) Jiffy
1 c plain Greek yogurt (or sour cream)
1/2 stick butter, melted

Preheat oven to 350*  Stir together all ingredients. Pour into a greased square or rectangular pan. Bake for 45 min.

ROASTED TOMATO CAPRESE SALAD (Barefoot Contessa)

Caprese salad is one of my favorite lunches, side dishes, dinners, and party foods.  When my mom told me about this recipe I had to try it.  I don't think we'll ever go back to eating it cold again.  These roasted tomatoes are amazing!

12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup good olive oil
1 1/2 tablespoons balsamic vinegar
2t garlic
2t sugar
Kosher salt and freshly ground black pepper
16 oz fresh mozzarella, cubed
12 fresh basil leaves, julienned

Preheat oven to 275* Place tomato halves in pan.  Stir together olive oil, balsamic vinegar, garlic, and sugar.  Pour carefully over tomatoes.  Bake for 2 hours.  Let cool.  Stir together tomatoes, basil, and mozzarella.  Enjoy! Can also be served over pasta as a vegetarian meal.

BAKED BEANS (Jill)

1lb ground beef
1 onion, chopped
salt&pepper
1/2c hickory bbq sauce
1/2c ketchup
2T mustard
2T brown sugar
2T worcestershire sauce
1lg can pork and beans

Preheat oven to 350* Brown beef with onion, salt, and pepper until crumbly. Mix remaining ingredients in a large bowl. Add beef mixture and mix well. Spoon into a casserole dish and bake 30min.

BROCCOLI SALAD (Lara)

1 head broccoli, chopped
1 apple, diced
sm red onion, diced
1c. golden raisins

1c. lite mayo
1/2c. sugar
3T white vinegar

Combine veggies and fruit. Stir together dressing and pour over top.

HEALTHY ONION RINGS (Fiber One)

1 lg onion, cut into rings
1/2c. Fiber One original bran
1/4 c egg substitute (or one egg)
salt&pepper
onion powder
garlic powder

Grind up cereal and add seasonings. Dredge onion in egg and then bredaing. Spray pan and bake 20-25min. Flip once during baking.

EGGPLANT AND TOMATO AU GRATIN

2 lg tomatoes, thinly sliced
2 med eggplants, 1/2" slices
1 t oregano
1 t basil
2 t garlic
1/2 c heavy cream (or milk)
1 1/2 c shredded cheese (fontina, havarti, italian, etc.)

Place tomato slice on paper towels and salt. Cover with more paper towels and let sit 30 min. Spray both sides of eggplant slices with PAM and broil on cookie sheet- 5 min each side. Preheat oven to 350* Spray 9x13 dish and overlap alternating layers of tomato and eggplant. Sprinkle with spices. Pour milk over top. Top with cheese. Cover and bake 45 min, uncovered 10 min. Let set 10 min and serve.

**Recipe may be halved and served in an 8x8 pan.

SAUTEED MUSHROOMS (Michael Chiarello)

5T olive oil
1 1/2 lbs whole white mushrooms
3 T butter
sea salt
1 T garlic
thyme
2 T lemon juice
1/2 c white wine or sherry
parsley

Heat oil in skillet over high heat. Add mushrooms and leave still until the tops carmelize. Then stir and cook 5 more min. Add butter, cook and toss 5 min. Add salt and garlic, saute 2 min. Add thyme, lemon juice, and wine- cook to evaporate liquid. Add parsley and serve immediately.

CROCK POT SWEET POTATOES (Annmarie)

1 lg can sweet potatoes, mash and drain
1/2 c sugar
2T flour
2 eggs
1/2 c milk
1/3 c butter, melted
3T orange juice
1 t vanilla

TOPPING:
3 T butter
1/2 c chopped pecans
1/2 c brown sugar

Spray crock pot with cooking spray. Mix all ingredients together in crock pot. Mix topping and place on top of mixture. Cook on high for 3 hours.

PEA SALAD (Margie)

6T sugar
1 1/2 c. mayo
1lb bacon, pan fry and dice
1c. parmesan cheese
1 1/2 heads lettuce
1lb frozen baby peas (slightly cooked, cooled)
1 1/2 c. celery, thinly sliced
5-10 green onions, chopped

Combine sugar and mayo to make dressing. Layer lettuce, peas, celery, and onions. Top with dressing. Top with bacon bits and parmesan cheese. Refrigerate.

ASIAN GREEN BEANS (Shana)

1 T soy sauce
2 t garlic, minced
1 t sesame seeds, toasted
2 t brown sugar
1 t peanut butter
¾ lb fresh green beans, trimmed
4 ½ t vegetable or sesame oil

Stir together soy, garlic, sesame seeds, brown sugar, and peanut butter; set aside. In a large skillet or wok, stir-fry green beans in oil till tender. Remove from heat and stir in sauce to coat.

ROASTED VEGGIES (Barefoot Contessa)

You can roast any veggie with a little olive oil and sea salt at 400* It makes them tender and sweet.

Here are some you might not have tried (and kids will eat them).

Asparagus:
Break off ends and lay on pan. Drizzle with olive oil. Sprinkle with parmesan cheese
and garlic salt. Bake for 30 min.
Root Veggies:
(any mix of red potatoes, sweet potatoes, parsnip, fennel, carrots, turnips)
Dice all of them into small square pieces and stir together in pan. Drizzle with olive oil and sprinkle with salt. Bake for 35 min. (It comes out looking and tasting like potatoes and nice and sweet.)