fabulous smoky chicken tortilla soup (and easy) by J. Massie

TACO SEASONING: (make a big batch of this and keep it for seasoning grilled chicken)

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

SOUP
4 strips thick smoked bacon
1 package chicken breasts
3 Tblsp. canola oil or veg. oil
28oz. fire roasted canned tomatoes
1 chipotle pepper, chopped, plus 2 Tblsp. adobo sauce
1 box of chicken broth (or 4 cups)
1 cup frozen corn
3 large cloves of garlic
1 medium onion

TOPPINGS
cilantro, chopped
1 red onion, chopped
1 cup smoked cheddar or smoked mozzarella cheese (or both!), shredded

DIRECTIONS
1. Put raw chicken breasts in a large ziploc. Pour in oil and taco seasoning. Coat chicken and grill.
2. Heat a soup pot and add bacon. Cook until crispy. Remove bacon and set aside.
3. Cook chopped onion and garlic in bacon grease for 5 minutes.
4. Add chopped chipotle pepper and tomatoes and heat thoroughly.
5. Add chicken broth and bring to a simmer.
6. Add chopped grilled chicken, chopped bacon and corn.
7. Simmer for 10 minutes.
8. Put crushed tortilla chips in the bottom of a bowl. Top with soup, cilantro, onion, and smoked cheese.

Bacon Onion Tart by Lize.

Another last minute creation by Lize. She just "threw" this together. Ha!

Ingredients
Puff Pastry package (frozen; defrost)
1/2 package of bacon, chopped
1 sweet onion
Bag of spinach
Feta Cheese
Balsamic Vinegrette(make your own)

Directions
1. Sautee onions and bacon together; add pepper to taste
2. Line pie dish with puff pastry; add in mixture above
3. Break up leftover pastry and cover the top.
4. Follow directions for baking puff pastry
5. Wait until it's "warm" (vs. hot) and top with spinach leaves (tumbled in vinegrette) and crumbled feta. (see picture).

Beet Soup by Lize

Our friend Lize is a fabulous chef. She's from South Africa and combines ingredients you would never think of but taste SO good.

I wish I had a picture of the soup. It was a gorgeous crimson color & tasted incredible. The hint of anise was decadent.

This would be absolutely gorgeous @ Thanksgiving or Christmas (add a basil leaf for the red/green color).

Serves 10
Prep Time: 5 minutes
Cook Time: 2 hours

Ingredients
5lb bag of beets
Chicken stock (make your own is best, see below - if you don't you'll need to add onion)
Anise seed (couple)
Salt/Pepper (to taste)


Directions
1. Cut off root & Rinse & Peel beets; Cook in a large pot of water(enough water so that it is covering the beets and about an inch above). Boil for 2 hours (until soft to blend)

2. While beets are boiling. Create stock.
a. Fill large pot with water (1/2 way full)
b. Add one white onion chopped
c. Add a few chicken legs
d. Boil until chicken is completely cooked through and falling off the bone.
e. Remove fat, skin & bones of chicken. Leave liquid in the pot.

3. Once beets are thoroghly cooked & soft add them to the stock (you may need to add "beet water" to the stock, you can play w/ this for the consistency of soup you want. Add in a couple Anise seeds & salt and pepper for flavor. Mix. Let it cool a bit.

4. In small batches, add into a blender and blend. Add blended soup into a soup turrain or dutch oven (so you can heat later when guests arrive).

Roasted Chicken by D. Kendall

I had to add in this photo. Danielle always does such a spectacular job with the table. This is a regular pumpkin that she dipped in glue and then covered in black glitter. SO creative!

We had our annual Halloween dinner this weekend and it was another DIVINE, 5 course meal by Danielle. YUM! Lize surprised us with a new soup & tart this year, so I'll post that next, even have a picture.

Serves 4
Hands-On Time: 10m (my favorite part!)
Total Time: 1hr

Ingredients
1 chicken (3 1/2 to 4 pounds), cut into 10 pieces
2 pounds carrots, cut into 2-inch pieces (halved lengthwise if thick)
1/2 cup pitted kalamata olives
4 bay leaves
1 lemon, cut into wedges
2 tablespoons olive oil
kosher salt and black pepper
1 teaspoon paprika

Directions
Heat oven to 425° F. On a large rimmed baking sheet, toss the chicken, carrots, olives, bay leaves, lemon, oil, 1 teaspoon salt, and ¼ teaspoon pepper. Arrange in a single layer and sprinkle the chicken with the paprika.
Roast, tossing the vegetables once, until the chicken is cooked through and the carrots are tender, 45 to 50 minutes.

Tacos in a Pasta Shell by N. Allen

Ingredients

1 1/4 pounds lean ground beef
1 (3 ounce) package cream cheese
1 teaspoon salt
1 teaspoon chili powder
18 jumbo pasta shells
2 tablespoons butter, melted
1 cup taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 1/2 cups crushed tortilla chips
1 cup sour cream
Directions

In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
Preheat oven to 350 degrees F (175 degrees C).

Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells.

Cover with foil and bake in preheated oven for 15 minutes.

Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.

Top with sour cream and onions, black olives; serve.


Note: I usually sautee onions and put that with the beef mixture. I've also added green chillies and olives to the mixture as well. YUMMY!!!

CG's Asada Tacos by C. Gentzkow

Flank Steak (or whatever plain steak works for thinly sliced asada)

Marinated in TJ's Tuscan Italian Dressing (I marinated for 10 hours - or recession work hours)

BBQ steak for 8-10 min on high heat flipping once

Serve with
TJ's blue corn tortillas - slightly warmed
Cheese
Salsa - TJ's Organic Tomatillo & Roasted Yellow Chili Salsa and mix with a bit of sour cream for deliciousness

This is exactly how I like it although some may like to add onions and cilantro.

Trader Joes Co-Op September/October

Here are some recipe ideas for TJ shoppers from our October Co-Op. Enjoy!

New ones I tried last month.
* Elizabeth suggested buying the frozen Brown Rice packets - yummy brown rice in 2 minutes! (vs. 20) yum
* JoAnne suggested the kettle corn (danger! you may eat the whole bag!) & says the canned tuna/olive oil and canned crab is terrific (see her recent post to my blog - crab/shrimp enchiladas)
* Becca suggested the frozen turkey meatballs - yum!

New seasonal items to try (or not try)
* Elizabeth tried the pumpkin pancake mix and said it was "Great!"
* I tried the "maple cookies" (bella talked me into it) - you'll love them if you like a strong maple taste (i don't)
* Tonight I tried the frozen "roasted corn" (I love the sweet corn, so I thought I 'd like this version) - you'll love it if you like the taste of ashtrays (gross)
* After a 10 year hiatus (Becky and I lived on this stuff in college) I revisited the pineapple salsa - yum! great w/ their carnitas (as tacos).


From Chris & Marci
1) Lunch - Roasted turkey slices topped with Havarti lite (They make all kinds of cheese in lite now, and south beach prefers you to eat it. So I throw the combo of turkey and cheese in the toaster oven for 5 min and then you have a turkey melt no carbs.
2) Breakfast
A) 2 eggs and turkey bacon
B) Plain non fat yogurt and the 3 berry granola (one of my favorite things)
C) Blue label OJ - Fresh squeezed (best OJ ever, a bit spendy but better than naked)
D) Garden Patch vegetable juice (you would never guess it but I drink this every day)
E) The green juice (due to my lack of eating green things I drink this as well, its actually really good.
F) Soy chorizo! This is my favorite thing! I love the soy chorizo! It looks nast but get over it. I cook it until brown and throw a couple eggs on top and let the eggs cook. Delish!!! Super good with breakfast burritos!
3) Dinner
A) Mandarin orange chicken with the brown rice Elizabeth was talking about. I eat this about once a week now
B) I like all the marinated meets for tacos (although I would say their asada is a bit over marinated)
C) Soyaki marinade is one of the best
D) I really like their BBQ sauce and ketchup. More than bullseye and Heinz
E) So Lowell Frank taught me a TJ's recipe. You dump all of the BBQ sauce in a pot, add frozen meatballs (i like the turkey ones as well, but any will do) and let them cook. Delicous appetizer, although sometime I eat it for dinner.
F) Sweet potato fries - though it may be shocking I like any of their fries.
G) Frozen mini pepperoni pizza's - their fresh pizza is nast
H) Frozen mini chicken tacos - awesome but probably not good for you
I) asparagus. Mix in bowl with EVOO and salt. Throw on grill on HIGH for 7-8 min (the proper amount of time to cook about any meat - High heet 8 min) and its tender deliciousness.
J) Ground turkey - don't buy the frozen kind but the ground turkey is great for burgers or tacos and way better for you than beef.

From Elise
Smoked Salmon and Spinach filled Crepes are really good something different, I just have a hard time figuring what to serve with them.

Brianne's G-free Pumpkin Cheesecake

CRUST

* 1 1/2 cups gingersnap crumbs, from Midel brand gluten free gingersnaps
* 5 tablespoons unsalted butter, melted( I might try less butter next time because the crust didnt get very crunchy)
* 1 tablespoon sugar

FILLING
* 3 (8 ounce) packages cream cheese, room temperature
* 1 cup sugar
* 1 cup canned pumpkin puree
* 3 large eggs
* 1 teaspoon vanilla extract (not imitation vanilla)
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 1/8 teaspoon ground allspice
* pecan halves, for garnishing

Directions

1.FOR CRUST: Preheat oven to 350 degrees F. Wrap outside of a 9-inch diameter springform pan with foil to catch drips. Place Midel brand gingershaps into a 1-gallon plastic freezer bag and crush with a rolling pin. Measure out the 1 1/2 cups and combine them with the butter and sugar in a bowl. Press mixture into bottom and about 2 inches up the sides of the springorm pan. Bake crust about 5 minutes until slightly darkened. Set aside. Maintain oven temperature.
2.FOR FILLING: Blend the room temperature cream cheese and sugar in a food pocessor or heavy duty mixer until smooth. Add pumpkin, eggs, vanilla, and spices. Mix or Process until very smooth, scraping down the sides of the bowl for a nice homogenous mixture. Pour the filling into the crust.

3.Bake cheesecake until the center is set (doesn't slosh around AT ALL in the middle when the pan is wiggled) and edges begin to crack, about 1 hour and 5 minutes. ( I cooked them in mini pumpkin cheesecake molds and so it only took about 16 minutes to bake.) Cool in the springform pan on a rack. Chill uncovered until cold, at least 6 hours. (Can be made a day ahead, cover and keep it chilled, but don't make it any more than a day in advance.).
4.Run a knife around between the crust and side pan sides; remove sides. Arrange pecans decoratively on cake.
5. Great served alone or with whipped cream or vanilla bean icecream.
6. This recipe makes a ton of filling. I had a lot of filling left over so i made a small cheesecake along with 12 mini cheesecakes.

Italian Pot Pie by J. Robinson

• 1 – 1 ½ pound hamburger or turkey
• ½ jar spaghetti sauce
• 2 cups mozzarella
• 1 tube crescent rolls
• Italian Seasonings
• Sour cream

1. Brown meat and add seasonings to taste. Drain.
2. Spread into 8x8 casserole dish.
3. Pour sauce over meat and spread evenly.
4. Sprinkle cheese on top.
5. Unroll crescent rolls but do not separate. Spread 1-2 spoonfuls of sour cream evenly. Separate and roll. Place 1” apart over cheese.
6. Bake 375 for 30 minutes covered. Uncover and bake additional 10 minutes or until brown.

shrimp and crab enchiladas by J. Allen

INGREDIENTS

• 12 (12 inch) flour tortillas
• 8 ounces Monterey Jack cheese, shredded
• 1 (6 ounce) can crab meat, drained (TJs had a great one!)
• 1 pound cooked medium shrimp, shelled and deveined
• 1 (20 ounce) can green enchilada sauce
• 1 (8 ounce) container sour cream
• 1 bunch green onions, chopped

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp.
3. Set aside some cheese to sprinkle on top of the tortillas.
4. Roll the tortillas to form enchiladas.
5. Arrange side by side in a 9x13 inch baking pan.
6. Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely.
7. Sprinkle the remaining cheese over the enchiladas.
8. Cover, and bake for 30 minutes in the preheated oven.
9. Remove cover, and continue baking 15 minutes.
10. Top enchiladas with sour cream and green onions to serve.

cream cheese chicken roll ups by J. Allen

ingredients:
4 chix breasts
8oz. cream cheese softened
4 green onions
4 slices of bacon

directions:preheat oven to 375. pound chix breasts to 1/4". mix cream cheese and green onions in a small bowl. spread cream cheese mix on chix and roll it up. then wrap bacon around the chix. bake for 35-45 mins.

Turkey and Veggie Lasagna by C. Kemp

Yummy, easy turkey and veggie lasagna.

8 oz (1/2 package) lasagna noodles, uncooked
15 oz container ricotta cheese (I use lowfat)
2 cups mozzarella (I use part-skim), divided
1/2 cup parmesan (I like the shredded kind)
2 eggs
1 1/2 to 2 jars pasta sauce (depending on how saucy you like it)
1 lb ground turkey, cooked and drained
1 med zucchini, chopped
1 pkg frozen spinach (I think it's 10 oz?)
1 tsp parsley flakes

1. Cook zucchini in pan with olive oil, salt, and pepper, then set aside. Cook spinach in microwave according to package directions, then squeeze out water thoroughly. Cook ground turkey and drain.

2. Preheat oven 350 F. In medium bowl, combine ricotta, 1 cup mozzarella, parmesan, and eggs, mix well. Cover bottom of 13 X 9 pan with a thin layer of pasta sauce. In separate bowl combine rest of pasta sauce, ground turkey, zucchini, and spinach.

3. Place 1/3 of the uncooked pasta over sauce (I lay 3-4 noodles lengthwise in pan). Spread 1/2 of the cheese mixture over the uncooked pasta; top with 1/3 of remaining meat sauce.

4. Repeat step 3.

5. Top with remaining uncooked pasta and meat sauce. Cover with foil. Bake 1 hour.

6. Uncover and sprinkle with reserved mozzarella and parsley flakes. Bake an additional 5 minutes or until cheese is bubbly. Let stand 15 mins before cutting and serving. Bon appetit!

Spicy Asian Slaw

1 bag of shredded green cabbage
1/2 bag of shredded carrots
TJs "old fashioned" extra crunchy peanuts (sweet & crunchy)
1/2 C raisins (I've made it w/ Craisins and it's yummy too)
Asian Style Spicy Peanut Vinaigrette

Toss and add dressing to taste.
*adjust to 1/2 or 1/4 for 1 person

This would also be an awesome cold/hot pasta salad. I would sub cabbage with a a thick egg spaghetti noodle, add cooked/bbq'd chicken, then toss with other ingredients (add diced chives? minus raisins?)

Roasted Corn and Black Bean Salad

1 Bag TJs Roasted Corn, defrosted
2 cans TJs Black cans, drained and rinsed
1 Red Bell pepper, diced
TJs cilantro dressing (some like El Torito better); Balsamic might be good too.

Place veggies in blow and then add dressing to taste.

Optional: Add diced tomatoes and/or diced avocados

Would be a great side dish with either a Citrus Chicken or any BBQ

Asian Broccoli Slaw

TJ Organic Broccoli Slaw
Asian Style Spicy Peanut Vinagigrette
50% less salt Cashew pieces

Mix & Enjoy

Crock Pot Cookbook

http://www.50plusfriends.com/cookbook/crockpot/index-5b.html

This is a directory of slow cooker recipes. It's nice b/c it's divided by type of food. Just click on the link and there's your recipe! [Passed on from a friend, haven't tried *any* of these.]

Four Cheese Chicken by B. Walker

Serves 4
1/2 C part-skim ricotta cheese
1/4 C shredded mozzarella cheese
2 Tablespoons Grated parmesan chees
1 C chopped cooked spinach
4 Skinless chicken breasts (pounded 1/4 in thick)
1 teaspoon butter

For the Sauce:
3/4 C skim milk
1/2 C reduced-sodium chicken broth
1 Tablespoon cornstarch
1 teaspoon butter
3/4 cup shredded chedder cheese

1.Preheat oven 400 degrees.
2. In a small bowl, Combine: ricotta, mozarella and parmesan. Mix well and set aside
3. Cook and drain spinach well. 
4. Spread 1/4 C of spinach over each cutlet.
5. Then Spread cheese mixture over the spinach.
6. Roll up the cutlets , jelly-role style. Might want to stick tooth picks in them to help stay. ( i didnt, and they fell apart a bit)
7. In a medium skillet melt the 1 teaspoon of butter and add the cutlets to cook/brown- then add to baking dish.
8. Prepare sauce in same skillet just used to brown chicken. Melt the 1 teaspoon of butter in the sauce recipe.
9. Mix milk, chicken broth and cornstarch in bowl together.
10. Once butter is melted, add the milk mixture to the skillet constantly stirring until it comes to boil!
11. Once sauce is boiling- remove from heat and stir in the chedder cheese.
12. Last but not least- pour cheese sauce over cutlets and bake for 20 min or until it is browned on top and boiling.

It is a bit of a extensive recipe.. but worth it!! sooo yummy. Serve with roasted red potatoes or baked potato and some kind of greens.
YUMMY!! Enjoy this calcium, iron, protein packed meal!!

Beef & Brown Sugar Enchiladas by B. Walker

• 1 1/2 lb. lean ground beef [you could also sub carnitas - we love the TJ "fully cooked" carnitas; easy b/c you just heat up the meat in 2 min]
• 1 can black refried beans
• 1 can red enchilada sauce, divided1/3 cup brown sugar-- or to taste
• 1/2 tsp. onion powder
• 2 cups grated cheddar cheese, divided
• 10-12 flour tortillas ( or corn for g-free folks)

1. Brown ground beef in a large pan.
2. Drain off fat & add refried beans, 1/2 of the enchilada sauce, brown sugar & onion powder.
3. Mix well & bring to a simmer.
4. Remove from heat.
5. Fill one tortilla with about 1/4 of a cup of filling & 2 Tbsp. cheese.
6. Roll up & place in a 9x13 pan.
7. Repeat process until pan is full.
8. Pour remaining enchilada sauce over prepared enchiladas.
9. Sprinkle with remaining cheese.
10. Bake at 350 degrees for 30 minutes.

Serve with sour cream, chopped tomatoes, sliced avocado.



It makes A LOT!! So i saved the left over filling to use for nachos or taco salad later this week!Or you could just make a lot of enchiladas!! I also used corn tortillas and liked it a lot. They are super tasty because they are sweet, spicy and salty!

Blueberry Tart

[now while the recipe calls for blueberries, you could probably put any berry of your choice (including mixed) and it would be great!]

1, 8oz sheet of puff pastry, thawed
1 large egg, beaten
1T granulated sugar
4oz cream cheese, softened
1/4C heavy cream
1/2t grated lemon zest
3T confectioners' sugar
2C blueberries

1. heat oven to 375. on a lightly floured surgace, unfold pastry sheet and roll into a 10x12 rectangle. transfer to a parchment-lined baking sheet.
2. using the tip of a knife, score a 1" border aroudn teh pastry w/o cutting allt he way through. brush the border w/ the eggg and sprinkle w/ the granulated sugar. bake until golden and puffed, 18-22 min.
3. using the tip of a knife, rescore the border of teh cooked pastry w/o cutting all teh way through. gently press down on teh center of the pastry sheet to flatten it. let cool to room temperature for 15-20min.
4. meanwhile, w/ an electric mixer beat the cream cheese until smooth. add the cream, lemon zest and 2T conf. sugar and beat until smooth. spread the cream cheese mixture evenly w/in the borders fo the pastry.
5. arrange the blueberries in a single layer over the filling and sprinkle w/ the remaining tablespoon of conf. sugar.

Berries & Coconut Cream

2lbs of mixed berries (or those of your choice)
2T granulated sugar
2T fresh lime juice
1C heavy cream
1/2C cream of cocunut (such as Coco Lopez)

Large bowl, toss berries with sugar + lime juice
Mix heavy cream, cream of coconut until soft peaks form. Serve w/ berries.

Spinach Cheese Squares

2 eggs
1C flour
1C milk
1/4C butter
12oz monterey jack cheese, cut into 1/2" cubes
1 (10oz) package of frozen chopped spinach, thawed, well-drained
1t baking powder
1t salt
1t chili powder

1. heat oven to 350. spray 13x9" baking pan w/ non stick cooking spray. set aside.
2. med bowl beat eggs until frothy. add all remaining ingredients; mix well.
3. spread mixture evenly into prepared pan. bake for 35-40min or until golden. let it stand for 10min. cut into small squares.

Crispy Baked Ravioli

1 package refrigerated cheese-filled ravioli
1/2C italian bread crumbs
1/4C grated parmesan
1/2C sour cream
1/4C milk
3/4 pasta sauce, warmed

1. heat oven 375. med bowl combine bread crumbs and cheese
2. small bowl combine sour cream and milk. dip ravioli in sour cream mixture, then in bread crumbs to coat evenly.
3. place ravioli on nonstick baking sheet. bake for 12-14 min or until ravioli are crisp and lightly browned. serve immediately w/ pasta sauce.

Blue Cheese Appetizer Tart

Pastry
1.5C all purpose flour
1/2C butter
5-6T ice water
(or buy one already made!)

Filling
1 (8oz) package of cream cheese
1/3C crumbled blue cheese
1/4C whipping cream
1 egg, slightly beaten
1/4t ground pepper
1/3C chopped roasted red peppers
3T pine nuts or favorite chopped nuts
2T tablespoons chopped parsley

1. heat oven to 375. large bowl place flour, cut in butter until crumbly. w/ fork mix in water utnil flour is just moistened. shape into a ball. roll out (floured surface) and put in pastry dish (12")
2. place 9 or 10" tart pan w/ removable bottom or pie pan; press firmly on bottom and up sides of pan. cut away excess pastry; prick all over w/ a fork. bake for 17-22 min or until very lightly browned.
3. Large mixer bowl combine cream cheese & blue cheese. Beat on med-speed, scraping bowl often and until creamy. Continue beating, gradually adding in whipping cream, egg, and pepper until blended. spread into pastry shell. sprinkle roasted red pepper, pine nuts and parsley over filling.
4. bake for 20-25min until filling is set. let it stand for 20min. cunt into wedges. cover; store refrigerated.

Swiss & Ham Puff Pastry Squares

1 package of frozen puff pastry sheets, thawed
1 egg, slightly beaten
1T water
Poppy seeds

Filling
1C swiss cheese, shredded
1C deli ham, finely chopped
1/2C mayo
2t dijon
1/4C chopped green onions

1. heat oven to 400. unfold pastry sheets. using a pastry cutter or knife, cut each into 1.5" squares. place on baking sheets.
2. small bowl combine egg and water. brush tops of pastry squares; sprinkle w/ poppy seeds. bake for 9-13min or until pastry is puffed and golden. cool completely.
3. med bowl combine all filling ingredients. w/ a serrated knife split each square horizontally. fill w/ about 1t mixture.

*you can bake puff pastrys ahead of time. airtight contatiner in fridge for 2 days or freezer up to 2 weeks. reheat @ 350, 5min.

Toasted Onion Cheese Log

1T butter
3/4C finely chopped onion
1 (8oz) package of cream cheese, softened
6oz american cheese or cheddar, shredded
2T chopped parsley
1/8t pepper
1/3C fresh parsley (to sprinkle a top)

1. in 8" skillet melt butter, add onion. cook over med heat, stir occ., until onion is golden brown (10-14min). Cool completely.
2. In med bowl - stir cream cheese until smooth, stir in onion and all ingredients except "sprinkle parsley")
3. spoon mixture onto waxed paper. Cover; refrigerate 1 hour.
4. Shape cheese into into 8" log; roll in 1/3 c parsley to coat. wrap in plastic wrap; refrigerate at least 2 hours.
5. serve w/ crackers.

Hot Arichoke & Sun-Dried Tomato Dip

1/4C shredded parmesan
1/2C sour cream
1/2C mayonnaise
1/2C sun-dried tomoatoes, coursely chopped
8oz shredded swiss cheese
1 can of artichoke hearts, drained, chopped
1/4t garlic powder
1/4t hot pepper sauce

serve w/ crackers, baguette slices or breadsticks.

1. heat oven to 350. Large bowl stir together all ingredients. Spoon into a 9" pirex. Bake for 22-26min or until edges are very lightly browned.
2. Serve hot.

Fried Tortellini with Sun-Dried Tomato Sauce

1/4C chopped onion
2t olive oil
1/2C chicken broth
1/2C sun-dried tomatoes in oil, drained
3 Roma tomatoes, chopped
1T chopped fresh basil
1T chopped fresh oregano
1/4t salt
1/4t pepper

Toretellini - 84 small, cooked & well drainied

1. 2 quart saucepan combine onion and oil. Cook over med-hi heat until onion is softened. Add remaining sauce ingredients. Cook over med-hi heat, stir occasionally until it comes to a boil. Reduce head to med-low. Cover; stir occasionally. 30 min. Cool 10min.
2. Pour sauce mixture into a blender. Cover. Blend on high until smooth.
3. In a fryer or dutch oven - heat oil to 375. Fry in batches of 10-12 until golden brown. Drain well on paper towels.
4. Serve w/ sauce.

*you can fry tortellini a head of time and then heat up on a baking sheet @ 350 for 6-8min.

Sundried Tomato Chicken by E. Seaton

1. pound chicken breast to thin
2. fill with sundried tomato pesto (TJ's has a *great* one)
3. fresh spinach
4. feta cheese (ricotta might be good too!)
5. roll & secure with a tooth pick
6. sprinkle breadcrumbs on top (i like "italian" flavored)
7. bake uncovered in foil lined pyrex @ 350 degrees for one hour.

Coconut Tutti Fruities by J. Massie

2 cups oats
1 1/3 cups flour (i use 1/2 whole wheat)
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1 cup packed br. sugar
3/4 cup (1.5 sticks) butter, softened
1/4 cup sugar
1 egg
1 Tbsp honey
1 tsp vanilla
1/2 cup EACH diced dried mango, apple, cherries (any dried fruit is fine)
3 cups shredded coconut, divided

1. Preheat oven to 350. Grease 2 cookie sheets.
2. Stir together dry ingredients (minus the sugar)
3. Beat sugars and butter with electric mixer until fluffy. (i just used a spoon)
4. Add the egg, honey, and vanilla; beat until well blended. Gradually add the flour mixture; beat just until blended. Stir in dried fruit and 1/2 cup coconut.
5. Spread the remaining coconut in a shallow bowl. Drop the dough by rounded tablespoonfuls into the coconut; roll until it is all coated.
6. Bake for 15-17 min.

Chili-Killis by W. Russell

A family favorite.

1 garlic clove
Olive oil
1/2 Can of Mole sauce (found in Mexican food section of grocery store)
2 C Chicken Broth
1/2 Bar of Semi-Sweet or Milk chocolate (or chocolate chip equivalent). Don't use "mexican chocolate" or dark chocolate, it'll be too bitter.
1T sugar
Tortilla chips (or cut up corn tortillas in small triangles)
1C shredded cheese (either cheddar combo OR mexican cotija cheese)
Served w/ Scrambled Eggs & any side condiment you like (avocado, lite sour cream, etc.)

1. On medium heat, Saute whole clove garlic in oil (enough to cover bottom of pan - 1-2T)
2. Remove garlic.
3. Add in mole (make sure to remove oil from top of can before pouring into saute pan), 2C broth, stir until blended.
4. Add in chocolate (cocoa), Add sugar & Simmer and Stir until melted and blended (be careful and watch).
5. Add in tortilla chips and stir until chips are covered in sauce.
6. Stir in cheese.
7. Put a lid on it, heat through until cheese is melted.

8. Make eggs (your choice, we prefer scrambled)
9. Serve in 3 parts on plate - Mole/Chips, Eggs, Condiments.

YUM! perfect weekend brunch.

Summer Tostadas by W. Russell

A californian twist on traditional mexican tostadas.

Pre-made corn tostadas
1-2 Chicken breasts (1/2 kind) with bone-in & skin
a handful of dried cranberries (or raisins)
1/2 - 3/4C thinly chopped celery
3T thinly chopped chives
1/2C plain yogurt
1/2 C sour cream
1/8C mayo
1t minced garlic
olive oil
butter
salt/pepper to taste.

1. Saute garlic, oil and butter (enough to cover) in saute pan - just hot enough to melt butter, then add chicken. Brown on both sides. Reduce heat to cook thoroughly.
2. Remove chicken. Remove skin & bone. Shred chicken.
3. While chicken is cooking - In a bowl combine yogurt, sour cream & mayo
4. Add chicken, cranberries (or raisins), sliced almonds, sliced celery and chives to #3 mixture.
5. Serve atop pre-made crunchy corn tostadas

T&T Grilled Cheese by M. Lazaro

*Sandwich bread
*Honey Roasted Turkey from TJs
*Havarti Cheese
*Fresh sliced tomato
*Garlic salt

Butter 1 side of each bread slice
Add 1 slice of cheese on the non-buttered)/each side
Add 1 slice of turkey to each side
Place sliced tomato in the middle
Sandwich together, place on grill/pan on med-hi heat
Once cheese starts to melt, press down with spatula, sprinkle garlic salt on top, let it cook another 30 seconds then flip. Repeat & Serve.

Serve w/ tomato soup for a dinner meal.

Quick Mex - by J. McGuckin

1 package of the cooked bell Pepper sausage sliced and heated or browned
3 pepper salsa in a jar
Shredded cheddar
Cooked rice
Mix salsa and sausage and serve over rice and top with cheese

Pizza/bread appetizer- by J. McGuckin

One package of fresh herbed pizza dough
½ container of lemon artichoke pesto
Fresh parmesan
Roll out dough and top with pesto and cheese and bake about 12-15 min at 425.

Chicken Cacciatore - by J. McGuckin

4 chicken breasts (uncooked)
Salt and pepper
4 slices of provolone
1 jar cacciatore sauce
1 can Sliced olives
Put chicken in 8x8 and season top with cheese slice, pour sauce over and top with olives and bake @350 for 45-60 minutes, and serve over pasta or mashed potatoes

Fancy Mac and Cheese - by J. McGuckin

2 boxes of white cheddar Mac and cheese made per directions (or 2 of their frozen Mac and cheese containers)
1 carton of fresh bruschetta
1 lb cooked sweet Italian sausage browned and crumbled

Mix all together, one of my kids favorites

Carrot ginger soup in a box - by J. McGuckin

½ jar yellow curry sauce in jar
1 package of Thai lime rice (in vacuumed sealed bag)
Cooked chicken
Fresh cilantro
Mix all and heat and then top with cilantro

Easy Soups - by J. McGuckin

Tomato red bell pepper soup in a box (not the low sodium)
Dollop of cilantro roasted pecan dip (near all the hummus)

Heat soup and stir in dip..yummy and easy

Mango Meatballs – by J. McGuckin

1 package of frozen mini meatballs
1 jar mango chutney
Cooked white rice

Brown meatballs and simmer with chutney until heated and serve over rice with peas

3 Bean Salad –by C. Kemp

• 1 can of 3 bean salad ( in the bean section)
• 1 carton of their cut up carrots, celery and onion mix in the veggie section
• The bag of cooked lentils in the veggie section
• TJ's Balsamic Vinegar salad dressing
• Feta Cheese
  

*Add can of bean salad (drained a little)add the carrots and celery (no onions)add some lentils
Balsamic Vinegar to taste top with feta cheese

Trader Joes Co-Op July/August

Snacks
· Sweet Potato Chips
· Snap Pea Chips
· Cinammon graham crackers
· Fruit leather - kids LOVE them
· Freeze-dried Stawberries
· Organic box of lollipops - small & easy treat & relatively healthy - great flavors
· Refried beans - salsa style - easy & kids love them
· Red pepper hummus
· Mediterranean hummus w/ their pita chips.
· Triple cream blue cheese
· Manchego Cheese
· Apricot Stilton Cheese
· Sundried tomato pesto - by hummus - *really* good on a chicken dish
· Roasted tomato salsa with their blue corn chips
· Unsalted white corn tortilla chips
· Corn Salsa “tomato-less”
· Mini PB or cheese sandwich crackers - kids fav
· Righteous Rounds – (hard) chocolate chip cookies but loaded with fruits *and* veggies (kids can’t even tell)

Breakfast
· Bluberry waffles, easy and good for the kids
· Cinammon raisin bread
· Honey o's (cereal) - so good with fresh fruit!
· Pecan praline granola - divine on any yogurt
· Mini cranberry/orange scones - soooo good with a cup of coffee!
· TJs Oats & Flax instant oatmeal
· TJs French Roast Coffee - wins "family taste tests" all the time
· Chocolate Croissants – frozen
· Creamy Yogurts - TJ brand - comes vanilla/blueberry; banana/strawberry – top with their pecan and praline granola!

Bread
· Truly handmade tortillas (multiple sizes!)
· Rosemary bread with a carton of the fresh bruscetta
· Garlic + cheese croutons - a staple for all of our salads!
· Mini pita pockets – kids think it’s fun to stuff them w/ sweet & salty things. (watch out though, they are fresh and can go bad fast!)

Side Dishes
· Sweet Potato Fries - frozen
· Chipolte Fries (if you like spicy) - frozen
· Pork pot stickers - freezer section (great appetizer for above meals) serve with their Gyoza Sauce
· Tomato-less salsa (looks like corn salsa - divine!)
· Boxed Mushroom Risotto - alone = great side dish OR add favorite sautéed Italian veggies (and/or sausage) and you've got a full meal
* Fried rice w/ veggies - frozen

Salads
· Pear Gorgonzola vinegrette dressing.
· Pasadena Salad - amazing and 200 calories; easily serves 2
· BBQ Chicken Salad

Main Courses
· Steak kabobs - think FILET on a stick (2 for less than $6!); we marinated them in TJs Soyaki for 3 hours and served with baby broccoli and crimini mushrooms. – Melissa
· Korean BBQ - SO easy and delicious - melt in your mouth meat- serves four, serve w/ rice.
· Maui style BBQ ribs; serve with white rice and fresh pineapple.
· Frozen Chicken Taquitos - (clear top) - yum
· Frozen Mac N Cheese (slice up tomatoes, add and serve)
· Frozen Spinach Pizza (my kids love this; loads of spinach)
· Frozen Enchiladas - spicy, so "no" for kids w/ sensitive tongues.
· Frozen Tamales - you can microwave but taste SO much better steamed.
· Frozen Teryaki chicken
· Organic vege chili in a can, great on top of rice or with cornbread, easy and great!
· Organic lentil soup in a can, my kids love it and so good for you.
· Pizza bread (in the bread section), already cooked, put pizza sauce, mozzarella cheese and any topping you like, so easy and really tasty.
· Chicken pesto wraps, in the fresh deli section (aaron loves these)
· Pad Thai noodles in a red box (just add water),$2.00 and a great easy lunch
· Frozen black bean and cheese taquitos dip them into there salsa verde mixed with light sour cream – Christen
· Mandarin orange chicken (loved by all!) Great with the broccoli florets (steamed) & their microwavable brown rice - freezer section
· Frozen Ham & Gruyere Cheese - in pizza section but much thinner - chartuse colored box. bake as directed, let cool, poor a bag of varietal lettuce on top, sliced parmesan cheese and a dash of balsamic vinegrette - yum! great quick dish to serve @ a luncheon, w/ friends or in my case for *me* for lunch.
· Frozen Baked Eggplant Parmesan -one of my kid's favorite. set aside any hesitations re: eggplant. serve w/ pasta and red sauce.
· Make-your-own “orange chicken" NOT fried - season chicken & saute in TJ's mandarin orange sauce (in glass jar) - sauce aisle; serve with the broccoli florets & brown rice
Desserts
· Brownie truffle mix, make them as the box says and they are awesome!
· Soy vanilla ice cream , with great taste half the fat
· Mini Peanut Butter Cups - great for a sweet & tiny treat after dinner...these would be killer atop Elizabeth's chocolate peanut butter cupcakes.
· Frozen Apple Tart - really thin
· Mini Mint Mouthfuls (ice cream sandwiches)
· Strawberry Frozen Floes (popsicles)
· Strawberry flavored licorice bites - candy section - SO yummy & again, not too terrible for "dessert"

Drinks
· Organic strawberry lemonade, in the juice section
· Blood Orange Italian Soda
· Sparkling lemonade - a few flavors
· Charles Shaw Merlot wine & Hansens Lime Soda (ratio: 1/3 wine, 2/3 soda = “tinto de verano”)

Carnitas Tacos

Yum! Are you noticing my trend of "pork" this summer. "The other white meat." There is a reason Spanairds are thin! = lots of pork & fish in their diet in small portions.

10 minutes of prep (mostly chopping, heating meat & tortillas).

• 1 pkg of TJs "carnitas" (located near sliced meats) already cooked.
• TJs Salsa Verde
• Corn tortillas
• Shredded lettuce
• Shredded cheese (white, orange or both!)
• Diced tomato
• Diced avocado
• "Dollup of Daisy" - Sour Cream

*basically top w/ any of your favorite toppings. Our family loves a "drop" of "Valentina" hot sauce, even Bella loves that stuff.

These are made similar to the "pork & chili stew" (see other blog) OR you can just heat meat, pull apart and serve. For the "stewed version" - in a saucpan, add meat, 1/2 jar of TJs salsa verde, 1 C of chicken broth - heat on medium/high until hot.

Use a fork to strain meat from saucepan, add to tortilla, family makes their own creations!

Grilled Pork Chops with Cabbage and sesame slaw

15 minutes = a meal! including prep. Kids loved the simplicity of the pork, I loved the zest of the light dressing. All around great, quick, healthy summer meal.

4, 8oz bone-in pork chops
Sea Salt and pepper
1/4C orange juice or lemonade - both are great
2T EVOO
2T rice vinegar
2t sesame seeds
1T honey
1 small head of Napa cabbage, thinly sliced
1 C fresh cilantro leaves (optional)

Heat grill to med-hi. Season pork with 3/4t salt and 1/2t pepper (I didn't measure, usually don't, but included the measurements so you could see the ratio).
Grill each side 6-7 minutes per side.

Meanwhile, chop cabbage & in a large bowl, combine all above ingredients to make dressing. Sprinkle over slaw & toss.

I ate a little slaw w/ each pork bite. Yum.

Trader Joe's "List of Favs" Coming Soon!

Crepes - Sweet & Salty

So this weekend I tried out Albertson's "pre-made crepes". (Does TJs offer these?) As an alternative to our traditional breakfast burrito Sunday brunch, we tried Crepes. Salty & Sweet ones. Yum.

Sweet
Nutella, Banana and sprinkle w/ sugar
Fresh raspberries and sprinkle w/ sugar
Honey, Lemon, and ..you guessed it...sprinkle w/ sugar

Salty
Spread TJs Cilantro Pecan dip (yum!) on the bottom of the crepe, layer rotisserie chicken (yep, the one leftover from dinner the night before), shredded cheese and fresh tomato. Oh, my, divine!
And, I'm sure you could come up with more. My alternative favorite is spinach, mushroom, tomato topped w/ a bechemel sauce (similar to hollandaise).

So this is something fun to have on hand ... and then throw leftovers into for a Tres Chic brunch, lunch, dinner or dessert! Oh, and did I mention the kids loved creating & making their own!

Pork & Chili Stew

1 pkg TJs Pork Carnitas (or from any other store you shop at)
1 jar TJs Salsa Verde
16 - 32oz chicken broth
2C crushed tortilla chips

Optional Toppings:
Roasted pepitas
Chopped cilantro
Crumbled feta or mexican cheese
Lime Wedges

Directions:
Chop Pork Carnitas into small chunks
Put first 3 ingredients into a sauce pan and bring to a boil.
Lower the heat to simmer for 20 minutes
Top with crushed Tortilla Chips (and maybe a dash of red pepper!)
Serve with toppings

Trader Joe's Fish Tacos

It's summer time and a GREAT time to have family & friends over for a fiesta. Try these out!

1pkg reduced fat fish sticks (I LOVE the "market pantry" brand from Target)
1pkg Corn tortillas
1bag romaine lettuce (or cabbage)
1/2C mayonnaise
1/2C light sour cream
1/2C salsa especial (TJ) or your favorite fresh salsa
Lime wedges to serve

Directions:
Cook the fish as directed.
Warm tortillas.
Shred lettuce/cabbage.
MIX salsa, sour cream and mayonnaise to make sauce.

Create your own custom taco! Personally I like a little sliced avocado w/ mine!

White Chicken Lasagna by Bri Walker

SO Delicious, Super rich, everyone Raved about it.. but not very figure friendly.. as you can see in all the fattening ingredients. It is similar tasting to white enchiladas but has an italian flare to it with lasagna noodles and garlic

3 cloves fresh garlic, minced
1 shallot, minced
3 TBSP butter
4 chicken breasts, cooked & shredded
2 cans cream of chicken soup
1- 8oz. package cream cheese
2 cups sour cream
2/3 cup milk
1 lb. lasagna noodles, cooked & rinse in cold water
1 lb. mozzarella cheese, grated

1. In a large sauce pan, over medium heat, brown shallots & garlic in butter.
2. Add cream cheese, cream soup, sour cream & milk.
3. Stir until cream cheese is melted.
4. Add chicken.
5. In a 9x13 glass baking dish layer noodles, white sauce with chicken, then cheese. Repeat steps, ending with mozzarella cheese on top.
6. Bake at 350 degrees for 35-45 minutes.

French Toast Stratta by M. Lazaro

This is a terrific brunch meal. I served it at Bella's dedication. Delicious. Always gets rave reviews. What's great is that you make it the night before, so the day you're serving all you have to do is put it in the oven.

Serves at least 6 adults.

1 loaf white bread
8 oz cream cheese
10 eggs
1.5 cups half and half cream
.25 cup syrup
.5 cup melted margarine

1. Take off crusts and Cube bread and place 1/2 in greased 9x13 pan.
2. Dot cream cheese and cut into small cubes.
3. Layer w/ remaining bread.
4. Bowl: Combine eggs, cream, syrup and margarine. Mix well.
5. Pour mixture over bread.
6. Cover and place in fridge overnight.
7. Bake @ 350 for 45-50 minutes (keep checking).

Cornmeal-Fried Onion Rings by I.Garten

yum! yum! and fresh

20 minutes - serves 4-6 people.

• 2 large Spanish onions (or 3 yellow onions)
• 2 cups buttermilk
• Kosher salt and freshly ground black pepper
• 1 1/2 cups all-purpose flour
• 1/4 cup (medium) yellow cornmeal
• 1 quart vegetable oil

Directions
Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings.

Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.) In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.

When you're ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.

Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.) Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don't crowd them! Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.

ham & broccoli roll ups by E. Seaton

these are DIVINE. Elizabeth made them for Oscar's bday dinner and I can't remember the last time I saw Oscar eat so much. He loved them. The kids loved them...and yes, I loved them. A great find.

10-12 flour tortillas, soft taco size
4 c diced ham (1 1/2 - 2 lb honey ham in 1/4" slices) [delete ham & sub a "meaty" vegetable to be vegetarian]
4 green onions chopped
(1) 14 oz package frozen broccoli florets
(1) 10 oz box chopped broccoli - season with little lawrey's salt & pepper (both sets of broccoli)
8 oz cream cheese

1. defrost broccoli - chop up the florets a little, drain any excess liquid
2. combine ham, broccoli, onions and cream cheese - mix wellplace about 1/2 cup mixture in tortilla. roll up.place seam side down in 10 x 15 pan (spray with pam first)
3. cover + refrigerate until ready to bake
4. pour cheese sauce over rolls + bake uncovered at 350 for 35 - 40 min. until hot and bubbly

cheese sauce:
1/2 c flour
1/2 c butter
1 qt milk (2%) {about 2 cups}
3/4 - 1 lb sharp cheddar cheese grated
1 tsp dry mustard
1 tsp salt
2 TB white worcestershire sauce
1 1/2 tsp chicken stock
dash cayenne pepper, nutmeg, paprika
1 TB sherry {I used red wine b/c I didn't have sherry}
melt butter, add flour, blend; cook a few minutes.
slowly add milk; whisking.
add cheese when mixture is hot and starting to thicken.
add spices.

Healthier option:
Use w/ Neufchatel cheese (1/3 of the fat than CC)
fresh spinach and broccoli florets
Roll them in "flat out" bread (vs. tortillas).

Make the sauce w/ lowfat cheese & nonfat milk.

The alterations didn't change the amazing flavor of this recipe - thank you again for sharing. It's a family & guest winner every time.

Quick Roasted Potatoes

Use Red or Yellow (small) potatoes. Use however many servings you need; 2 lbs = 4-6servings.

1. clean potatoes; leave on skin
2. cut into quarters
3. place potatoes & 1/4C olive oil in bag & TOSS to coat
4. Add in 1 package of Hidden Valley Ranch dressing mix (dry) & TOSS to coat
5. Bake @ 450 on un-greased baking sheet for 35 minutes.

[I beat these would make yummy "baked" french fries too - just use Russett potatoes and cut them vertically & long vs. quarters.]

Bella Burgers

These burgers are SO good! & yes, SO easy. Perfect amount of spice & flavor.

1 packet Hidden Valley Ranch Dressing (dry) mix
1 lb. ground beef (I used 1.5 lbs and it was still great porportions)
1 C (or heaping handful) shredded cheddar (or mex mix) cheese

MIX all together and form hamburger patties.

Santa Rosa Valley Salad by J. McGuckin

I had this salad @ Janelle's tea yesterday and it was amazing. Light, but full of flavor. Can't wait to bring it to my sister's going away party and other spring/summer events. Yum!

Serves 6-8

Dressing Ingredients
2 cloves garlic, minced
1 T Dijon mustard
1/2 t salt
1/4 t sugar
1/4 t pepper
1/3 c seasoned rice wine vinegar
1/3 c vegetable oil
Combine dressing ingredients.

Salad Ingredients
1 box long grain and wild rice mix, cooked with seasonings
juice of 1 lemon
2 or 3 ( I used 2) chicken breast halves, cooked and diced (I microwaved it in its own juice); skip if vegetarian
4 green onions chopped
1 red bell pepper diced
3 oz Chinese peapods, ends removed
1 Cup pecans (toasted or candied)
1 or 2 avocados

1. Mix all salad ingredients except avocado (I let the rice and chicken cool first – I don’t know if you need to)

2. Combine with dressing and refrigerate 2 – 24 hours

3. Before serving add avocados, 1 cup of chopped and toasted pecans or candies pecans (I think I like the toasted better-I used candies this time)

Garnish with lettuce leaves if desired.

"Good for You" Fish N Chips by E. Seaton

this was SO EASY and super tasty. my family LOVED it.

i added a few red pepper flakes to the "sauce" (to give it a little kick) - i would recommend that for sure.

i used mahi mahi...from tj's...super easy and tasty. i know my sis has used hailbut....and tilapia is anothergood one to use as well.

1/2 cup light sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice, plus lemon wedges for serving
1 shallot, finely chopped
Salt and pepper
2 sweet potatoes (1 1/2 pounds), each cut into 12 wedges
1 1/2 tablespoons extra-virgin olive oil

3 tablespoons finely chopped flat-leaf parsley
Cooking spray
1/3 cup cornmeal
1/3 cup whole wheat breadcrumbs
3/4 cup buttermilk

Four 5-ounce skinless, boneless tilapia fillets, each cut lengthwise into thirds

1. Position racks in the upper and lower thirds of the oven and preheat to 450°. In a small bowl, stir together the sour cream, mayonnaise, lemon juice, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and refrigerate until ready to serve.

2. On a foil-lined baking sheet, toss the sweet potatoes with the olive oil and 1 tablespoon parsley; season with salt and pepper. Spread in a single layer and bake on the lower rack until tender and crisp around the edges, about 20 minutes.

3. Meanwhile, coat another foil-lined baking sheet with cooking spray. In a medium bowl, whisk together the cornmeal, breadcrumbs, the remaining 2 tablespoons parsley, 3/4 teaspoon salt and 1/4 teaspoon pepper.

In another bowl, combine the buttermilk and fish, turning to coat. Working with 1 piece at a time, coat the fish with the cornmeal mixture; transfer to the prepared baking sheet. Spray the fish with cooking spray; bake on the upper rack until golden-brown, 12 to 14 minutes.

Serve with the fries, dipping sauce and lemon wedges.

Butternut Squash by Lize

My friend, Lize, is a phenomenal chef. She creates recipes & food concepts for Trader Joe's, Costco & other grocery providers. This is her rendition of butternut squash. She makes this each year @ Halloween and serves it with Danielle's famous soup & pork. It is by-far one of the best meals I've ever had. Decadent.

Serves: 8, as a side dish

1 butternut squash, peeled and sliced into 1/2" rings
16 garlic cloves, peeled
1 pack of arugula
2 cups of parmegianno regianno or grana padano, shaved
3 avocados, sliced

1. Saute butternut squash and garlic in a saucepan with butter & olive oil.
2. Once you've got good color on both sides (flip now/then) add at least 1/2 L of orange juice and cover. Let it simmer, turning frequently. Add a splash of balsamic vinegar and a little brown sugar.
3. Remove from heat once butternut and garlic is cooked and totally caramelized.
4. Toss with arugula and top with avocado and Parmesan and freshly ground black pepper.

Fennel-Crusted Pork Loin with Roasted Potatoes & Pears by Real Simple

This is melt-in-your-mouth GOOD! Nice warm, cozy meal for fall & winter. Serve w/ Pumpkin-Leek Soup (as 1st course) and Butternut Squash as a side (see recipes).

1 tablespoon fennel seeds
2 cloves garlic, minced
4 tablespoons olive oil
Kosher salt and pepper
2 pounds boneless pork loin (serves 4; adjust for # of people)
2 red onions, quartered
1 pound small white potatoes, quartered
3 firm pears (such as Bartlett), cored and quartered

Directions

1. Heat oven to 400° F.
2. Using the bottom of a heavy pan, crush the fennel seeds.
3. In a small bowl, mix the seeds, the garlic, 2 tablespoons of the oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
4. Rub the mixture over the pork, then place the pork in a large roasting pan.
5. In a bowl, mix the onions, potatoes, pears, 1 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil.
6. Scatter around the pork and roast until cooked through, about 70 minutes (internal temperature 160° F).
7. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.
8. Serve with the roasted produce.

Yield: Makes 4 servings

Pumpkin Leek Soup

Danielle makes this for us every Halloween and it is D(i)-Vine. She serves it with the Butternut Squash Dish & Pork Tenderloin - WOW! Best meal ever!

1 tablespoon olive oil
2 leeks (white and light green parts), sliced 1/4 inch thick and rinsed
2 celery stalks, sliced
1 clove garlic, chopped
1 1/2 pounds butternut squash, peeled and cut into 1/2-inch cubes (you can sub pumpkin)
1 15-ounce can pumpkin puree
6 cups low-sodium chicken broth Kosher salt and pepper
1 tablespoon fresh rosemary

Directions

1. Heat the oil in a large saucepan over medium heat.
2. Add the leeks, celery, and garlic and cook, stirring often, until softened, about 5 minutes.
3. Add the butternut squash cubes and canned pumpkin puree, then the broth.
4. Simmer until the pumpkin is tender, about 25 minutes.
5. Stir in 1 3/4 teaspoons salt and 1/4 teaspoon pepper.
6. Working in batches, ladle the soup into a blender and puree until smooth. Divide among individual bowls and top with the rosemary.

Yield: Makes 8 servings

Creamy Pancetta Dressing by M. Chiarello

Ingredients
3 tablespoons olive oil
1 1/2 cups roughly cut pancetta
1 onion, finely chopped
1 clove garlic, minced
2 tablespoons minced fresh thyme leaves
1/4 cup cider vinegar
1 cup mayonnaise
1 cup sour cream
Freshly ground black pepper
3 heads iceberg lettuce, quartered and cleaned

Directions
Heat a saucepan over medium-high heat. When the pan is hot, add the olive and heat. When the oil is hot, add pancetta and saute, and caramelize for about 10 to 15 minutes. Stir onion into mixture, toss and saute for another 10 minutes, until the onion begins to brown. Add garlic, thyme, and cider vinegar, and remove from heat. Allow mixture to cool for about a 1/2 an hour.

Melt-in-Your-Mouth BBQ Ribs by R. Miller

These look great, although I haven't tried them yet. TJs also has amazing "maui-style" ribs, if you don't to go to all this effort.

2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can chunky tomato sauce
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Directions

1. Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Reserve 6 tablespoons for BBQ Pizza.
2. Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
3. Reserve 1/2 of the ribs and pull the meat from the bones for the BBQ Pizza recipe.

White Sangria - Adult & Kid Version

Adult Version
3 bottles of pinot grigio (adapt amount for # attending party)
1.5 C Brandy
3/4C orange liquer
1/2C sugar
1 orange, thinly sliced
1 blood orange, thinly sliced
3 kumquats, sliced
1 lime, thinly sliced

Directions: In a large pitcher, combine the wine, brandy & orange liqueur. Pour in the sugar, stir or shake the pitchen until thorougly mixed. Add all citrus slices at once. Allow the mixture to sit for 1 hour before serving to allow citrus flavors to come through.

Child Version
Mix up White Grape Juice & Club Soda (or Squirt Soda). Add in freshly vertically-sliced strawberries.

Monkey Bread

We eat this every christmas. Not low in fat, but not bad if eaten once-a-year! =)
2 packages of pillsbury biscuits, cut into 1/8s and make into balls.
1C brown sugar
1/2C white sugar
1.5 sticks of butter
2T cinnamon

1. Preheat oven to 350
2. In a ziploc bag place *white* sugar & cinnamon
3. In a bowl mix butter & *brown* sugar; microwave until melted.
4. In batches of 5-7 balls/time, place them in ziploc bag & shake until covered. Place in bottom of well-greased bundt pan. Do this until all balls are covered and placed in bundt pan.
5. Pour butter/brown sugar mixture over the top of balls in pan.
6. Bake for 35min.

Gourmet Potatoes by B. Walker

6 med potatoes
2C cheddar cheese, shredded
1/4C butter
1.5C sour cream
1/3C chopped green onion
1t salt
1/4t pepper
2T pepper
2T paprika for taste & color (before baking)

1. Cook potatoes w/ peels on, then shred coarsely. set aside.
2. In a saucepan combine cheese & butter until almost melted. Remove from heat & blend in sour cream, onion & seasoning.
3. Fold #2 into potatoes.
4. Place in greased casserole dish.
5. Dot with butter & paprika
6. Bake @ 375 for 1.5 hours

Marinara

This classic, quick tomato sauce can be made any time of the year with canned tomatoes. Serve with angel hair pasta.

3T olive oil
3 large shallots, finely chopped
3 med garlic cloves, minced
1, 28oz can whole tomatoes
6 large basil leaves, finely chopped
2 bay leaves
1T tomato paste
1T sugar
1.5t dried oregano
1t dried marjoram
3/4 t salt

Directions

1. In a medium skillet or saucepan, heat the oil over med heat. Add the shallots and garlic; saute until tender (or translucent), 2-3min.
2. Add the tomatoes, breaking them up w/ your hands. Stir in remaining ingredients.
3. Increase heat slightly and simmer the sauce until thick, about 15 min.
4. Remove bay leaves and pour the sauce over pasta (or freeze, if need be).

Green Chile Corn Muffins by P. Dean

These muffins are amazing! So good w/ just plain marinated chicken...a mexican dish...or any meal.

Ingredients
Vegetable oil cooking spray
1 1/4 cups stone-ground cornmeal
1/2 teaspoon salt
2 teaspoons baking powder
1 cup shredded sharp Cheddar
1 (8-ounce) can cream-style corn
1 cup sour cream
1 (4-ounce) can chopped green chiles
1/2 cup canola oil
2 large eggs, lightly beaten

Directions

1. Preheat the oven to 400 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.
2. In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream, and chiles. Stir until lightly combined.
3. Add the oil and eggs and stir until everything is just combined; do not over mix. The batter will be very stiff.
4. Place about 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm.

TGI Friday's Jack Daniels Sauce

Ingredients:

1 teaspoon Onion Powder

1 tablespoon Tabasco Sauce

2 tablespoons Red Wine Vinegar

1/4 cup Jack Daniel's

2 cups brown sugar

1/4 cup water

4 beef bouillon cubes

2 tablespoons Worcestershire sauce

1. Directions:
   Combine all ingredients in a small sauce pan.
2. Bring to a boil, reduce heat and simmer for 15 minutes.
3. Allow to cool and use as a sauce on any grilled meat or fish -- especially salmon!

Huli, Huli Chicken by R. Ray

4 servings
Prep: 15 min
Cook time: 40 min

In hawaii this is cooked in a pit or on coals; you can use a broiler =)

1, 4lb chicken cut in 1/2
salt
1, 1.5" piece ginger, coarsely chopped
1/4C dark brown sugar
3T dark soy sauce
3T chicken broth
1T rice wine vinegar
2T frozen pineapple

Directions
1. Loosen the skin of the chicken breast and season underneath it with salt. Season the exterior of the chicken with more salt. Let the chicken rest for 30 minutes at room temperature. Line a broiler pan with foil and preheat the broiler.
2. Using a food processor, pulse the garlic and ginger until finely chopped. Add the brown sugar, soy sauce, broth, rice-wine vinegar and pineapple juice concentrate and process until well combined. Strain the marinade into a bowl, pressing with the back of a spoon to extract all the liquid. Discard the pulp.
3. Blot the excess salt and moisture from the chicken and place the halves skin side down on the broiler pan. Broil, turning the chicken with tongs every 5 minutes for the first 20 minutes, until the raw surfaces have cooked. Continue to cook, turning and basting with the marinade every 5 minutes, until well browned, 20 minutes longer; cover loosely with foil for the last 10 minutes. Cut into pieces and serve.

Red Enchiladas

Made these for Oscar a few times and he *loved* them. Enjoy!

#1
2t cumin
2t garlic, minced
1t mex spice

#2
1 onion, chopped
2 garlic cloves, minced
5 chiles, whole canned (I used a can of diced)
4 chipotle chilis, canned (never used this - just added chipotle pepper for seasoning)
1, 28oz canned tomatoes
1C cheddar & jack
1.5C enchilada sauce

1. Preheat oven to 350
   Season chicken with salt & pepper; Sprinkle with #1 & cook
2. Shred chicken and add to vegetables & saute (dust w/ flour to help set)
3. Soften tortillas in microwave (if needed)
4. Put sauce in pan and slightly dip tortillas, then fill w/ chicken.
5. Fold, seam side down in pan
6. Bake for 15 min.

Chinese Chicken Salad by M. Ivans

1/2 head of green cabbage, chopped
1/2 head of purple cabbage, chopped (you can make the salad all green, but I like the color)
3 chicken breasts, cooked & cubed
4-5T sunflower seeds
2 pkg. top ramen noodles- chicken flavor, crumbled
4 green onions, chopped

Dressing:
4T sugar
1C oil
1t pepper & 1.5-2t salt (go light)
5T rice vinegar
Seasoning from noodles is optional (I've never used this = too salty for my taste & has MSG)

White Enchiladas

adapted from BHG recipe. Terrific when served w/ Avocado Salad as the starter.

1/4 cup chopped onion
2 tablespoons butter or margarine
1 4-ounce can diced green chile peppers, drained
1 3-ounce package cream cheese, softened
1 tablespoon milk
1/4 teaspoon ground cumin
2 cups chopped cooked chicken or turkey
12 7-inch flour tortillas or 6-inch corn tortillas
1 10.75-ounce can reduced-fat condensed cream of mushroom soup
1 8-ounce carton light dairy sour cream
1 cup milk
3/4 cup shredded Monterey Jack (3 ounces)

Directions
1. In a medium skillet cook the onion in hot butter over medium heat until onion is tender. Remove from heat. Stir in 1 tablespoon of the canned green chile peppers; reserve remaining peppers for sauce.
2. In a medium bowl stir together cream cheese, the 1 tablespoon milk, and the cumin; add nut mixture and chicken. Stir until combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near an edge; roll up. Place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. Set aside.
3. For sauce, in a medium bowl combine the reserved chile peppers, the soup, sour cream, and the 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil. Bake, uncovered, in a 350 degree oven about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese. Return to oven; bake about 5 minutes more or until cheese melts. Makes 6 servings.

Swedish Meatballs

Looking for a typical swedish meal. This is a family recipe that has been passed down for generations...enjoy!

1 lb ground beef
.25 cup onion, chopped
.25 tsp poultry seasoning
.25 cup minute rice
.25 cup crushed saltine crackers
.33 cup milk
.25 tsp salt
.25 tsp pepper
1 can cream of mushroom soup
1 can cream of chicken soup

1Brown (carefully) meatballs in Crisco.
2Add meatballs in w/ soup and bake for an hour.
3Serve as is with mashed potatoes, bake for an hour, but at 325.

Chicken Crunch by G. Gentzkow

Baked chicken breasts get an added crunch and flavor boost from crushed stuffing mix.

1 (10.75-oz.) can cream of chicken condensed soup, divided
1/4 cup 2% milk
4 (4-6-oz.) fresh boneless, skinless chicken breasts
2 Tbs flour
1 1/2 cups stuffing mix, crushed
2 Tbs butter or margarine, melted


1Preheat oven to 400°F.
2Combine 1/3 of the soup with milk in a shallow dish. Lightly dust chicken with flour; dip into the soup/milk mixture. Next, dip the chicken in crushed stuffing mix.
3Spread reserved soup on the bottom of an 8-inch square baking dish. Arrange chicken on top and drizzle with melted butter. Bake for 20 minutes, or until chicken is done.

Servings: 4
Preparation time: 10 minutes
Cooking time: 20 minutes

Enchiladas by M. Habib

Melody swears this isn't her recipe...but she gave it to me over the phone back in 1999/2000; just found it on a scratch piece of paper; so i hope it's accurate. haven't made them since, but remember that they were really good.

Bake @ 350 for 20 minutes (check to make sure done).

Have chicken pre-cooked. If you're in a hurry buy a roasted chicken or "just chicken" from Trader Joes.

2.5 cups chicken (about 2 breasts)
2/3 tsp picante sauce
.33 cup green onions, chopped
.75 tsp cumin
.5 tsp salt
.5 tsp oregano
8 flour tortillas


1Simmer all ingredients for about 5 minutes.
2Butter 1 side of each tortilla.
3Place chicken mixture into tortillas (unbuttered side).
4Place in baking dish with folded side down.
5Top with cheese.

Servings: 4
Yield: 8 enchiladas