Asian Lettuces Wraps-Candace

Asian Beef Lettuce Wraps

YIELD: Serves 4 (3 wraps each)
INGREDIENTS:
12 leaves lettuce (iceberg, romaine, Boston or green leaf)

1 tablespoon vegetable oil

1 red bell pepper, seeded and diced

1 yellow onion, diced

1 lb. ground beef (I used ground turkey)

1/4 tsp. each salt and pepper

2 garlic cloves, minced

1 tablespoon soy sauce

1/4 cup hoisin sauce

1-2 Tbsp. chili sauce (such as Sambal Oelek*)

1 teaspoon ground ginger

1 tablespoon rice wine vinegar

1/2 Tablespoon honey

4 green onions, chopped

*Note* I didn't use the hoisin sauce or the rice wine vinegar and they came out great. :)

DIRECTIONS:
Gently rinse lettuce leaves and pat dry, careful not to tear them. Set aside.

In a large nonstick skillet, heat oil over high heat. Add bell pepper and onion, cook 3 minutes. Add ground beef and cook 5 minutes, breaking up with a wooden spoon. Drain grease and return pan to stovetop; reduce heat to medium. Season with salt and pepper. Stir in garlic, soy sauce, hoisin and chili sauces, ginger, rice wine vinegar and honey. Cook until sauce has thickened, 3-4 minutes. Stir in green onions.

Spoon meat mixture into a medium bowl and place on a large serving platter. Arrange lettuce leaves around the bowl and serve.

Enjoy!

Candace-Hickory Apple Meatballs

Ingredients:

1 bottle (18 oz.) Kraft Hickory BBQ Sauce
1 jar (25 oz.) chunky applesauce
3 lb. frozen, pre-made meatballs
make it Mix entire contents of BBQ sauce and applesauce in crock-pot.

Add meatballs and stir gently.

Turn crock-pot on high and heat until completely hot - usually about 2 hours. Notes This is a quick, easy and delicious recipe for meatballs. I make them for picnics, graduation parties, neighborhood potlucks, etc. They are also great during football games and March madness.

Can be made ahead and then reheated or double the recipe in large crock-pot or slow cook, in covered roaster in the oven for about an hour at 375°F. 

Laura- Lasagna

Ingredients:

16 pieces (about 16 oz.) lasagna noodles, uncooked
1 pound ground beef
1 jar (about 28 oz.) spaghetti sauce
1/2 cup water
16 ounces ricotta cheese
2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 eggs
2 teaspoons chopped oregano
2 teaspoons chopped basil
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper

Directions:

1. In large skillet, brown meat; drain.

2. Stir in spaghetti sauce and water; simmer 10 minutes.

3. Cook pasta according to package directions; drain. Lay flat on foil to cool.

4. Heat oven to 350°F.

5. In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs, oregano, basil, garlic, salt and pepper.

6. Spread about 1/3 cup meat sauce on bottom of 13 x 9 glass baking dish. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread with about 3/4 cup meat sauce.

7. Repeat layers, beginning and ending with pasta. Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired.

8. Cover with foil. Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer, or until lightly browned. Let stand 10 minutes before cutting.

Laura-roast beef french dip w/ Au jus

serves 4, prep 10 min, cook 10 min
4 cups beef broth
1/2 small onion, sliced into rings
1-2 cloves garlic, minced
4 hoagie rolls
1lb lean, rare deli roast beef, thinly sliced
8 thin slices provolone
roasted garlic mayonnaise
prepared creamy horseradish

In a medium pot, add beef broth, onion and garlic to a boil.
Boil vigorously until reduce by half.  You should be able to measure out 2 cups of au jus.
Separate hoagie rolls and broil until slightly crisp. Do not walk away from the broiler unless you have lots of extra rolls on hand!
Once they are good and crunchy, spread mayo on one side of each roll, loosely pile 3-4 ounces of roast beef on top of the mayo.
Top roast beef with two slices of provolone.
Return to the broiler and broil until cheese is melted and edges darken.
Spread horseradish on top bun and close sandwiches.
Serve cut on a diagonal and au jus on the side.
I was able to buy roasted garlic mayonnaise already prepared at the store but to make it yourself just roast a head of garlic in a small crock in the oven with a bit of oil and then combine the softened, caramelized cloves with regular mayonnaise and keep in the fridge.  You could also just sprinkle them very lightly with a bit of garlic powder.  The whole point to this recipe is that it should be easy to whip up with ingredients on hand with just a trip to the store for hoagies, roastbeef, and cheese.

French Dip Crescent-Candace

French Dip Crescent Ingredients:
2 packages crescent rolls, 8 count
1 pound deli roast beef, thinly sliced
4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces
optional: Horseradish Sauce
optional: Au Jus for dipping (click here for my Easy Au Jus recipe!)


French Dip Crescent Directions:
Unroll crescents onto a large cookie sheet.
Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
Roll crescents starting from the wide end and ending at the narrow end.
Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
Serve with Au Jus and enjoy!

Laura- meatballs

• 1 pound extra lean ground beef
• 1/2 teaspoon sea salt
• 1 small onion, diced
• 1/2 teaspoon garlic salt
• 1 1/2 teaspoons Italian seasoning
• 3/4 teaspoon dried oregano
• 3/4 teaspoon crushed red pepper flakes
• 1 dash hot pepper sauce (such as Frank's RedHot®), or to taste
• 1 1/2 tablespoons Worcestershire sauce
• 1/3 cup skim milk
• 1/4 cup grated Parmesan cheese
• 1/2 cup seasoned bread crumbs

Directions

1. Preheat an oven to 400 degrees F (200 degrees C).
2. Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
3. Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

Tofu Stir-fry

Ingredients

• 1 tablespoon vegetable oil
• 1/2 onion, sliced
• 2 cloves garlic, finely chopped
• 1 tablespoon ginger, finely chopped
• 8 ounces firm or extra firm tofu, sliced into bite size pieces
• 1/4 cup water
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey or sugar
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water
• 1 carrot, peeled and thinly sliced on the diagonal
• 1 red, yellow or green bell pepper, seeded and cut into slices
• 1 small bok choy, sliced and coarsely chopped
• 2 scallions, thinly sliced on the diagonal

Directions

Heat oil over medium high heat in a large skillet or wok. Stir in onions and cook for 1 minute. Add garlic and ginger and cook for 30 seconds. Stir in tofu and cook until golden brown on all sides, about 4 minutes. In a small sauce pan combine water, rice wine vinegar, honey and soy sauce and bring to a simmer. Cook for 2 minutes and stir in cornstarch mixture. Simmer until sauce thickens. Add carrots and bell pepper to the skillet and cook for another 2 minutes. Add bok choy to skillet and toss to coat. Pour thickened sauce over vegetables and tofu. Garnish with scallions and serve immediately with rice.

Firehouse Meatloaf-Candace

1 egg, beaten

1 cup soft bread crumbs

1/2 cup bottled pasta sauce with vegetables and/or herbs

1 to 2 cloves garlic, minced

1/2 teaspoon dried rosemary, crushed

8 ounces Italian sausage, pork sausage links, or ground beef

1 pound ground beef-*I used ground chicken, turkey would be fine too.

2 ounces provolone or mozzarella cheese, cubed-I just used finely shredded mozzerella*

2 tablespoons bottled pasta sauce with vegetables and/or herbs

2 tablespoons shredded provolone or mozzarella cheese

directions

In a large bowl combine egg, bread crumbs, the 1/2 cup pasta sauce, garlic, and rosemary. Remove casings from sausage, if using. Add ground beef and sausage; mix well. Press two-thirds of the mixture evenly in the bottom of an 8x4x2-inch loaf pan.

Make a 1/2-inch indentation down the center of the meat mixture. Place the cheese cubes in indentation. Pat remaining meat mixture evenly over top.

Bake, uncovered, in a 350 degree F oven for 55 to 60 minutes until no pink remains and until a thermometer inserted in the thickest part of the loaf registers 170 degree F. Let stand for 10 minutes.

To serve, transfer meat loaf to a platter. Drizzle top with the 2 tablespoons pasta sauce Sprinkle with the 2 tablespoons shredded cheese. If desired, garnish with fresh rosemary sprigs. Makes 6 servings.

To Make Ahead: Prepare meat loaf as directed, except do not bake. Cover and chill for up to 24 hours. To serve, bake meat loaf, uncovered, about 1 hour or until no pink remains and a thermometer inserted into the thickest part of the meat loaf registers 170 degree F.

Cheesy Hashbrown Chili

2 tablespoons extra virgin olive oil (EVOO)

1 onion, chopped

2 tablespoons chili powder

2 teaspoons ground cumin

1/4 cup tomato paste

1 pound ground beef

Salt and pepper

1 can red kidney beans (15 ounces), drained and rinsed

1 can diced tomatoes (15 ounces)

1 bag frozen shredded hash brown potatoes (1 pound)

1 cup shredded cheddar cheese

PREPARATION

Pre-heat the oven to 400°F. Position a rack in the upper third of the oven.

In a large saucepan, heat the EVOO over medium heat. Add the beef and cook, breaking up the meat with a wooden spoon, for 5 minutes. Season with salt and pepper.

Add the onion, chili powder and cumin, and cook, stirring, until the onion is soft, about 5 minutes. Add the beans and tomatoes with their juices and bring to a boil. Lower the heat, partially cover and simmer, stirring occasionally, for 20 minutes. Transfer to an 8-inch x 11-inch baking dish.

In a large bowl, combine the potatoes and cheese. Scatter the potato mixture over the chili. Place the baking dish on a baking sheet and bake until the potatoes are cooked through and the chili is bubbling, about 35 minutes.

Laura- Chicken pot pie

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Veggie Meatloaf

Ingredients

2 tablespoons extra-virgin olive oil

1 small zucchini, finely diced

1 red bell pepper, finely diced

1 yellow bell pepper, finely diced

5 cloves garlic, smashed to a paste with coarse salt

1/2 teaspoon red pepper flakes

Kosher salt and freshly ground pepper

1 large egg, lightly beaten

1 tablespoon finely chopped fresh thyme

1/4 cup chopped fresh parsley

1 1/2 pounds ground turkey (90 percent lean)

1 cup panko (coarse Japanese breadcrumbs)

1/2 cup freshly grated Romano or Parmesan cheese

3/4 cup ketchup

1/4 cup plus 2 tablespoons balsamic vinegar

Directions

Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.

Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.

Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

Per serving: Calories 270; Fat 14 g (Sat. 4.2 g; Mono. 6.3 g; Poly. 3.1 g); Cholesterol 104 mg; Sodium 451 mg; Carbohydrate 16 g; Fiber 1 g; Protein 20 g

*side note* I didn't make the glaze and it was really good like that.*

Laura-Fettuccine Alfredo

8 oz Fettuccine Alfredo noodles

Chopped fresh parsley

1/2 Cup butter or stick margarine

1/2 Cup Whipping cream (heavy cream)

3/4 Cup Grated Parmesan cheese

1/2 tsp. Salt

Cook Fettuccine as directed on the package. While Fettuccine is cooking make the Alfredo sauce. Drain

Heat the butter and whipping cream in a 10-inch skillet over medium heat, stirring frequently, until butter is melted and mixture starts to bubble.

Reduce heat to low, simmer 6 minutes, stirring frequently, until slightly thickened. Remove from heat; stir in cheese, salt and pepper. Pour over the drained fettuccine noodles.

Candace-Layered Antipasto Salad

1 jar banana peppers, whole

1 cucumer, thinly sliced
1 can olives, sliced
1 pint italian style tomatoes
1 bottle Zesty italian salad dressing
4 cups romaine lettuce, torn
1 package pepperoni
1 can artichoke hearts
1 package mozzarella cheese, strips
1 cup mushrooms, sliced

Cooking Instructions:
Reserve 2 banana peppers. Slice remaining peppers in half, and remove stems. Layer cucumber, olives, tomatoes and peppers in a 3-quart bowl; pour 1/4 cup dressing over layers

Candace-Double Bean Burritos

6 servings (serving size: 1 burrito)

Ingredients

* 1 (3 1/2-ounce) bag boil-in-bag brown rice

* 1 cup chunky bottled salsa

* 1 (15-ounce) can black beans, rinsed and drained

* 6 (10-inch) flour tortillas

* 6 tablespoons bean dip (such as Frito Lay)

* 3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers

* 1 peeled avocado, cut into 6 slices

* 12 cilantro sprigs

* 6 lime wedges (optional)

Preparation

Cook rice according to package directions, omitting salt and fat.

While rice cooks, combine salsa and black beans in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated. Stack tortillas; wrap stack in damp paper towels. Microwave at high 25 seconds or until warm.

Spread 1 tablespoon bean dip over each tortilla; top each tortilla with 1/4 cup rice, 1/3 cup black bean mixture, 2 tablespoons cheese, 1 avocado slice, and 2 cilantro sprigs; roll up. Serve with lime wedges, if desired.

Nutritional Information

Calories:

503 (29% from fat)

Fat:

16.4g (sat 4.9g,mono 7.5g,poly 2g)

Protein:

16.1g

Carbohydrate:

72.9g

Fiber:

7.7g

Cholesterol:

18mg

Iron:

4.1mg

Sodium:

905mg

Calcium:

211mg

Laura-Fajita Skillet

3 Tbsp. Olive oil.

1/2 lb. Chicken

1.2 lb. beef sirloin

1 medium Green pepper

1 small Onion

2 Tbsp. Soy sauce

2 Tbsp. Brown sugar

1/2 tsp. Chili powder

1/2 tsp. Ground cumin

1/4 tsp. pepper

1 tsp. Corn starch

2 Tbsp. Lime juice

1 Medium tomato (optional)

In a small skillet, cook chicken and beef, green pepper, onion, soy sauce, brown sugar, chili powder, cumin and pepper in oil for 3-4 mins.

In a small bowl mix the corn starch and lime juice until smooth. Stir the mixture into the skillet and bring to a boil.

Cook and stir 1 min. Stir in tomatoes.

Laura-Beef and Rice Stuffed Peppers

6 medium bell peppers, tops removed and reserved and seeds removed

1 Tbsp. Olive oil

1 yellow onion, diced

1 large carrot, diced

1 stalk celery, diced (optional)

2 Garlic cloves, minced

8 oz. lean ground beef or ground turkey

1 tsp. salt

1 tsp. pepper

1 14.5 oz can diced tomatoes

1 Cup Brown or white rice, cooked

1 Cup Grated monterey Jack cheese

Preheat oven to 375 degrees F. Bring a large pot of water to boil. Once water boils, add bell peppers and tops and cook until tender, 6-7 mins. Remove peppers and tops from water; put peppers upside down to drain fully.

Make filling: Warm olive oil in a large frying pan over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 4 mins. Add carrot, celery and garlic and continue cooking until veggies are just softened, 4 mins longer. Add beef/turkey, salt and pepper and cook, breaking up large chunks, until meat is no longer pink, about 7 mins. Add tomatoes and rice and cook 5 mins longer, stirring. Stir in 3/4 Cup cheese.

Fill peppers with meat mixture, dividing evenly. Sprinkle mixture with remaining cheese, and top with pepper lid. Bake until cheese is melted and peppers are heated through, about 5 mins.