Minestrone Soup by B. Devers

I tried this Minestrone soup recipe and it was SO GOOD and SO EASY!

3 cups chicken or vegetable broth
1 28 oz can diced tomatoes
1 15 oz can white (canellini or navy beans) I used drained white beans
2 carrots, peeled and chopped
1 celery stock, chopped
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta (I used Barilla - medium shell pasta)
1 medium zucchini, chopped
2 cups coarsely chopped fresh or frozen spinach, desfrosted
4 tablespoons parmesan or romano cheese
Basil sprigs, garnish, optional

Directions

In a slow cooker, combine broth, tomatoes, beans carrots, celery, onion,
thyme, sage, bay leaves and 1/2 teaspoon each slat and black pepper. Cover
and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Thirty minutes before the soup is done cooking, add pasta, zucchini and
spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to
taste with salt and pepper. Sprinkle with parmesan cheese.

Easy Pumpkin Cupcakes by C. Kemp

take one whole box of yellow cake mix (any brand)
mix w/ one can of pumpkin (15 oz size) (DONT add eggs, oil, any of the other stuff - just pumpkin) =)
1tsp cinnamon
1tsp nutmeg
1tsp pumpkin pie spice mix

bake at 350 fir 19 - 23 minutes - that is it =)

Creamy Spinach Ricotta Pasta by Sandra Lee

Yum, Yum, Yum...I'm eating "thirds!" as I blog....there is nothing "low fat" in this meal but it got rave reviews from the whole family and it's vegetarian & loaded w/ iron & calcium!

Makes 8 servings (10 if you serve a 1st dish)
Prep: 20 minutes
Bake: 425 for 25 minutes or until golden brown & bubbling

1 lb rigatoni (a box)
1 can (15oz) of diced tomatoes w/ basil, onions & garlic (I just used plain organic canned ones)
1 C fresh chopped onions (I would either sautee these a bit before OR cut it back to a 1/4 C, but I'm not a huge onion fan)
1 box (10oz) frozen chopped spinach (I used a huge TJ's bag of fresh spinach and steamed it down)
2.5 Cs of jarred Alfredo Sauce (I used the 4 cheese Classico alfredo - 1.5 jars)
1.5 Cs ricotta cheese - entire container; used part-skim - needed to cut back somewhere :)
1 t garlic salt
1/2 t black pepper

1/3C dry bread crumbs (I used the seasoned italian ones)
1/4 C grated parmesan cheese
1T olive oil

1. Heat oven to 425. Coat 13x9 pan w/ nonstick spray.
2. Bring large pot of salted water to a boil. Cook pasta. Drain & return to pot. Stir in tomatoes & onions.
3. Cook (if fresh) or Microwave (if frozen) spinach. Squeeze out all moisture & chop (if not already).
4. While water is boiling & Spinach is cooking, make sauce in a *large* bowl. Add in alfredo sauce, ricotta, garlic salt & pepper. Stir. When spinach is ready...add it in too and Stir again.
5. Add pasta (w/ tomatoes & onions) to bowl & stir again.
6. Place the pasta mixture into the pan.
7. Mix together the breadcrumbs, parmesan cheese & oil w/ fingers in a small bowl. Then crumble over the top of the pasta (in pan).
8. Bake & ENJOY!

Definitely starve for 1 day before eating this b/c it is amazing and you'll have a difficult time stopping...unless you're Sean of course, who ate 1/2 the pan & then asked for Chicken Romano :) ha!

Crunchy Herbed Chicken by Real Simple

hands on time: 10 minutes, total time: 30 minutes; serves 4

You can make your own bread crumbs or just buy them :) (so much easier & makes prep time 3 min vs. 10min)

Nevertheless,here is the breadcrumb recipe
4 slices of white bread, toasted
1/2 C fresh-leaf parsley
1 clove of garlic - chopped
-In a food processor, pulse the bread, parsley, garlic & 1/4 t of salt & pepper until coarse crumbs form. Add the oil & pulse to combine, transfer to plate.

Kosher salt & pepper
1 T of olive oil
1/4C dijon mustard
4 (6oz) boneless, skinless chicken breasts

1. Heat oven to 400.
2. Spread mustard over chekcne and roll in breadcrumbs, press gently to make sure it adheres.
3. Place on baking sheet and bake until golden (I drizzle a little butter over the top for xtra flavor). 18-20min.

Serve w/ cherry tomotoes on the side w/ a dash of evoo, a nice balsalmic, salt & pepper

Asian Short Ribs by Real Simple

......or these could be called "Maui Ribs" b/c of the "zing" in their taste & served w/ a tropical side.

Made in a SLOW COOKER! So it's very easy.

Serve w/ white/brown rice. Personally I didn't care for the carrots in this recipe & didn't add the cabbage. I also added leeks to the sauce instead of scallions b/c Oscar doesn't like them. The *sauce* is incredible and could be used over chicken, steak, etc.

1/2C low-sodium soy sauce
1/3C brown sugar
1/4C rice vinegar
2 cloves of garlic (or 1t of Christopher Ranch, diced)
1T grated ginger (i didn't do this b/c i didn't have any)
1/2t crushed red pepper
8 beef short ribs (about 4 lbs - Trader Joes has a great deal on these)
4 medium carrots, peeled and havled crosswise
1 small green cabbage (about 1 lb), quartered

Sauce Recipe
sauce from the cooker (skim off fat)
2T cornstarch
1T sesame oil (i used peanut oil and sprinked in toasted sesame seeds...yum!)
4 scallions, thinly sliced

1. In a slow cooker combine, soy, sugar, vinegar, garlic, ginger and red peppr. Add short ribs and carrots and arrange in a single layer. Lay cabbage on top.
2. Cook, covered on high for 5-6 hours (or on low for 7-8 hours) until the meat is tender and easily pulls away from the bone.
3. Transfer the cabbage, short ribs and carrots to plate. Skim off fat from sauce and discard.
4. In a saucepan, pour sauce and the rest of the sauce recipe ingredients in (wish together 1T of water to cornstarch, if you want, ahead of time - it mixes it better) until thickened (2-3 min). Constantly stir. Add in sesame oil. Stir until desired consistentcy.
5. Spoon sauce over short ribs and vegetables and sprinkle w/ scallions.

Roasted Chicken, Apples & Leeks by Real Simple

Tried this tonight - SO easy, inexpensive (dinner for 4-6 people for under $8) & delish. Good if you need a "mild" but tasty meal.

hands on time: 10 minutes
total time: 55 minutes
serves 4

8 small chicken thighs & drumsticks (w/skin)
4 small crisp apples (seems like a lot but it's not)
2 leeks, halved crosswise & lengthwise
6 small sprigs of rosemary (if you're a fan/just as good w/o)
2 T of olive oil
Kosher salt & pepper to taste

1. Heat oven to 400
2. On a large rimmed baking sheet (or in a roasting pan) toss the chicken, apples, leeks, rosemary, oil, salt and pepper (I salted/peppered the chicken directly on both sides then tossed). Place chicken skin-side up on tray.
3. Roast until the chicken is cooked through and the apples & leeks are tender (about 40-45 min).

Russian Crepes by R. Bavin

This is a *wonderful* crepe recipe from one of my COM 100 students this fall. She's Russian and was doing a presentation on Norway, so she made these crepes. Come to find out, her recipe was identical to one of my Norweigan students.

So you can have them as crepes or eat them like thin Swedish/Norweigan pancakes, but they're great any way you cook them. :)

2 eggs
2 cups of flour
1/2 cup of milk
1/2 cup of water
2 Tbs of vegetable oil
... mix all together in a bowl; mixture should be liquidy not doughy.

Use a frying pan. Use Pam or vegetable oil to oil up the frying pan. Pour liquid mixture (about 1/4 cup) into heated pan and spread evenly through pan; should be thin. Turn crepe over when bottom is golden brown. Both sides should have a golden color when it is done. (takes about 2-3 min in a hot pan for each crepe).

Flip onto plate; spread unsalted butter on crepe right away (while crepe is hot so butter melts) and spread evenly. Sprinkle sugar over butter and roll crepe. Eat and Enjoy!
You can also put fruits, honey, cream cheese, etc. into crepe instead of just sugar and butter! (Whatever the eater prefers).