Tangy Turkey Saute



¼ cup flour

8 turkey cutlets

1-1/2 Tbsp olive oil, divided

2 cups mushrooms, sliced

½ cup green onion, sliced

1 clove garlic, minced

1/8 tsp thyme

½ cup marsala wine OR ¼ cup fresh lemon juice

¼ cup chicken broth

1 Tbsp parsley


Place flour on a sheet of waxed paper.  Dredge cutlets in flour, turning to coat.  Shake off excess.

In a large non-stick skillet, heat 1 Tbsp oil over medium-high heat.  Cook cutlets until golden and cooked through, turning once (about 2 minutes per side).  Place on a plate and cover with foil.

Heat remaining oil in same skillet.  Add mushrooms, green onion, garlic and thyme.  Cook stirring for 3 minutes.  Stir in wine (or lemon juice), broth and any accumulated juices from plate.  Increase heat to high; bring to a boil.  Cook until slightly thickened (about 3 minutes)

Remove from heat; stir in parsley, Return cutlets to skillet, spoon sauce over. 



Summertime Chicken



1 Tbsp vegetable oil

4 chicken breasts

1 clove garlic, minced

2 medium carrots, julienned (about 1-1/2 cups)

2 small zucchini, julienned (about 2 cups)

1/3 cup evaporated milk

2 tsp cornstarch

½ tsp basil

½ tsp salt

½ tsp paprika

¼ tsp pepper

2 Tbsp parmesan cheese


In a large non-stick skillet, heat oil over medium heat.  Add chicken and cook until no longer pink, turning once (about 15 minutes).  Place chicken on plate, cover with foil.

Add garlic to skillet, cook for 2 minutes.  Add carrots and zucchini, cook stirring frequently until tender (about 6 minutes)

In a small bowl, combine, milk, cornstarch, basil, salt, paprika and pepper.  Mix well.  Stir mixture into skillet and bring to a boil.  Cook stirring constantly until mixture thickens (about 2 minutes)

Return chicken to skillet turning to coat.  Cook until chicken is heated through (about 10 minutes)  Sprinkle with parmesan.


Stuffed Shells 

375o 45 minutes to 1 hour



2 lbs ground chuck

2 large cans crushed tomatoes

1 medium can diced tomatoes

2 medium cans tomato sauce (keep one sauce on side)

½ cup onion, chopped

2 Tbsp fresh garlic, minced

1 tsp salt

1 tsp pepper

1 lb (box) jumbo pasta shells

1 12oz cottage cheese

1 15oz ricotta cheese

¾ cup parmesan cheese

1 10oz package frozen chopped spinach

2 Tbsp chives

2 Tbsp parsley

¼ tsp pepper

¼ tsp salt

1 cup (4oz) mozzarella cheese

1 quart ziplock bag

In a medium pot over high heat, cook shells with 1 tsp salt until el dente

When done, use a strainer to get the water off shells, rinse with cool water
In a large pot, cook ground chuck, add in salt & pepper until browned

Add onions and garlic, cook until onions are soft

Add in the crushed and diced tomatoes and ONE can tomato sauce

Let simmer on low
Shell filling

In mixer, combine cottage, ricotta and parmesan cheese

Squeeze the water out of the spinach and add to cheese mixture

Add in the chives, parsley, pepper and salt

Blend well

Cut the ziplock bag at one bottom corner (this will be your hole to fill the shells)

Using a large spoon, put the cheese mixture into the bag and zip to close

In a large baking dish, place a layer of the sauce on the bottom

Grab a shell and fill with the cheese mixture

Line shells into the baking dish

Cover with sauce mixture (add the other can of tomato sauce, if it looks dry)

Cover sauce with shredded mozzarella (and more parmesan, if wanted)

NOTE:  you probably will NOT have enough cheese mixture for all the shells.  I just place the empty shells left over into the baking dish too.
NOTE:  you can also freeze this for future (do not bake first).  Use an aluminum pan instead and adjust baking time if you are taking straight out of the freezer to cook.

Stuffed Peppers with Black Beans


350o 20 minutes


6 large red bell peppers

2 8oz packages Uncle Bens Ready Rice (already cooked)

1 tsp garlic, chopped

4 scallions, chopped

1 tsp oregano

½ cup celery, chopped

½ tsp salt

½ cup black beans, drained and rinsed


Preheat oven

Cut off pepper tops and remove all pith and seeds.

In a large skillet, combine rice (cooked), garlic, scallions, oregano, celery and salt.  Saute for 4 minutes.  Stir in beans

Fill peppers with rice mixture.  Place in a large baking dish

Add water so it comes ¼ inch up sides of dish

Bake for 20 minutes or until rice filling is very hot

Spinach & Artichoke


w/Whole Wheat Penne Pasta

375o 45 minutes (or golden brown)


1 lb whole wheat penne pasta

3 Tbsp olive oil

1 shallot, coarsely chopped

4 cloves garlic, minced

1 can or 10oz box artichoke hearts, quartered

2 10oz frozen spinach, drained

4 Tbsp butter

2 cups milk

4 Tbsp flour

1 cup parmesan cheese (keep ½ aside for topping)

1-1/2 cups Gruyere cheese

Chicken, cooked and diced

In large pot, cook penne with 1 tsp salt, drain

In a small pan, add olive oil, shallots, and garlic. Cook until soft.  Add artichokes cook until golden.  Add in drained spinach.

In a small sauce pan, combine butter, milk, flour, ½ or parmesan, and all Gruyere cheese.  Stir constantly until melted.

Place in baking dish

Top with remaining parmesan cheese


Roast Pork with Apples


350o 1 hour 50 minutes


1 3lb bone-in pork shoulder roast, trimmed

1 clove garlic, thinly sliced

¼ cup frozen apple juice concentrate, thawed

2 Tbsp Dijon mustard

1 tsp soy sauce

2 lbs small red potatoes, scrubbed and halved

3 medium yellow onions, halved

2 medium tart apples, cored and sliced


Preheat oven.  Using small knife, cut small slits in pork.  Insert a garlic slice into each slit.  Place pork in a large roasting pan.

In a small bowl, combine apple juice, mustard and soy sauce.  Brush half of sauce over roast.  

Roast pork for 1 hour, basting with remaining sauce.

Add potatoes and onions to roasting pan. Roast for 40 minutes

Add apples to roasting pan.  Roast until a thermometer inserted into the center of roast registers 170o (about 10 minutes)

Place roast on a cutting board.  Let stand for 10 minutes

VARIATION:  To save time, use 3 one pound tenderloins instead of the shoulder roast.  Add potatoes and onions to pan; roast at 350o brushing pork with sauce for 40-50 minutes.  For less servings, reduce the number of tenderloins used.




1 lb pork tenderloin, trimmed

2 cloves garlic, crushed

2 tsp grated orange peel

1-1/2 tsp fresh thyme, chopped OR ½ tsp dried thyme

½ tsp black pepper

½ cup orange juice

3 Tbsp white vinegar

2 Tbsp honey


Place pork in shallow glass or ceramic dish. 

In small bowl, combine garlic, orange peel, thyme, and pepper.  Using fork, mash until a paste forms.

Rub paste onto pork. 

In measuring cup, combine orange juice, and vinegar, pour over meat.  Cover with plastic wrap and refrigerate for 2 hours, turning occasionally.

Drain pork and transfer to a cutting board, discard marinade.  Cut pork crosswise into equal slices

Spray large non-stick skillet with vegetable spray. Heat pan over medium-high heat.  Add a single layer of pork slices; sauté until cooked through (about 6 minutes).  Place on a plate, cover to keep warm.  Repeat with remaining pork.

Remove pan from heat.  Return pork to the pan, drizzle with honey; stir slices to coat

Serve immediately
VARIATION:  To cook tenderloin whole, marinate and drain as direction.  Preheat oven to 375o.  Place tenderloin on rack in roasting pan; brush with honey. Roast for 25 minutes.  Slice and serve with pan juices.

Pork Stir Fry



1 lb pork tenderloin or pork loin, trimmed & cut into 1” cubes

2 medium red bell peppers, cut into 1” pieces (about 2 cups)

1 can (15oz) baby corn, drained

1 cup fresh snow peas, trimmed and cut into thin strips

½ cup soy sauce

4 green onions, finely chopped

1 clove garlic, minced

2 tsp sugar

1 tsp fresh ginger or ¼ ground ginger
NOTE:  great meal over cooked rice (white or brown)


In glass dish, prepare marinade by combining all ingredients.  Reserve 2 Tbsp of marinade aside.

Add pork to marinade in dish, turning to coat. Cover with plastic wrap and refrigerate for 15 minutes

In large skillet or wok over high heat, cook pork with the marinade, stirring frequently until cooked through and no longer pink (about 7 minutes).  Place pork on a plate, cover with foil and keep warm

Add peppers, baby corn, and reserved marinade to skillet or wok.  Cook over low heat stirring constantly until vegetables are crisp-tender (about 3 minutes)

Add snow peas and cook, stirring constantly for 1 minute.  Return pork to skillet, cook until heated through (about 1 minute)

Serve immediately.