Food Family Style

Main Dishes

A recipe has no soul. You, as the cook, must bring soul to the recipe.

Thomas Keller

In the grocery store the other day, I overheard a woman saying that she plans her family meals a month at a time, and it has revolutionized her life. One day of cooking gets her thirty days of meals in the freezer.

I couldn't help but imagine what this woman could accomplish in Washington, DC, under budget and on time. She has my vote hands down.

I looked at my cart containing one lonely head of lettuce and a package of chicken breasts, and wished for the millionth time that I could sit down on a Saturday afternoon and plan the week's meals. Believe me, I've tried. I design menu spreadsheets, knowing my life would be much simpler if I could make a pot roast on Monday, shred it for tacos on Tuesday, and use it for stroganoff on Wednesday. But for some reason, I tend to rebel against the idea that I have to decide on Monday what I might be hungry for on Friday.

Occasionally I daydream of living in a place in which the course of the day includes walking to the local market to visit with the farmers, talk to the fishermen, and purchase the food needed only for that day. We eat what's fresh for that moment and never dream of stockpiling cases of sports drinks. We find the beauty of an elegant sufficiency.

One night, my family was running way behind schedule, everyone was starving, and I was trying to get chicken on the table for supper. Our younger son begged to be allowed to use the kitchen mallet to help flatten the chicken breasts. It was not going to get dinner on the table most efficiently, but I gave in to his enthusiasm. The usual boring task became one of the funniest things I've ever seen. His older brother recorded this slapping-chicken routine on video, and our family has laughed about it for months. Efficient? No. Was dinner an hour later than normal? Yes. But great joy is hidden in these ordinary moments. We just have to open our eyes and hearts to the times where the means is mysteriously the end, and life itself is a picture of God's good grace.

Father, you are the giver of all good gifts. And we thank you for the gift of laughter. Slow us down, Lord, and open our eyes and ears to hear the laughter inside each of us. For it is your Spirit within us that we desire to please. Amen.

Chipotle Chicken Tostadas images

4 (8 in.)	corn tortillas, or purchased whole tostadas
1 cup	barbecue sauce
1 Tbs.	canned chipotle pepper in adobo sauce, chopped
2 cups	cooked chicken breast, shredded
1 cup	fat free refried beans
½ tsp.	ground cumin
	guacamole, sour cream, shredded cheese, shredded lettuce, salsa, or pico de gallo to garnish

If not using purchased tostadas, preheat oven to 450°F. Bake tortillas for 8 minutes until golden brown and very crisp. If using purchased tostadas, heat at 250°F for 5 minutes to warm. Simmer barbecue sauce and chipotle pepper in a saucepan over medium-low heat for 8 minutes or until sauce is syrupy. Remove from heat and stir in shredded chicken. Mix refried beans with cumin. Just before serving, heat beans in microwave for 30 seconds on medium. Stir well to make sure beans are warm through. Spread each tostada with ¼ cup refried beans. Top with ½ cup shredded chicken mixture. Garnish as desired with guacamole, sour cream, shredded cheese, lettuce, salsa, and pico de gallo.

MOPS Mom: Honey Lemonade Chicken images

Angie Jones, Indian Land, South Carolina

6 oz.	frozen lemonade or limeade concentrate, thawed
¼ cup	honey
1 Tbs.	Worcestershire sauce
1 Tbs.	olive oil
4	boneless, skinless chicken breasts, pounded thin

Preheat oven to 325°F, and spray a 9 × 13 baking dish with nonstick cooking spray. To easily mix the liquids without the lemonade thickening the honey, place the baking dish with the 4 liquid ingredients in the oven while it is preheating, then remove dish and stir ingredients together. Place chicken in dish, and turn to coat. Bake for 15–20 minutes, until chicken is no longer pink.

Complete the meal by serving over white or brown rice with Easy Green Beans.

MOPS Mom: Chicken Stuffed Shells images

Susan Kramer, West Jefferson, Ohio

Susan Kramer has been involved with MOPS since 2003. “My favorite part of MOPS is the lifelong friends you meet,” she said. Susan's family gives this recipe five stars. “In the Kramer family, that means we think it's yummy enough to eat every single day!” Susan added.

Susan and her husband, Aaron, are the parents of Adam, Riah, and Mara.

1 (6 oz.) box	stuffing, prepared according to pkg. directions
2 cups	cooked chicken, diced
¾ cup	mayonnaise
2 (10.75 oz.) cans	cream of chicken soup
1 soup can	water
¾ cup	cheddar cheese, shredded
12 oz.	jumbo pasta shells, cooked according to pkg. directions

Preheat oven to 350°F. Spray a 9 × 13 baking dish with nonstick cooking spray. Combine stuffing, chicken, and mayonnaise. Fill pasta shells with stuffing mixture. Place filled shells in baking dish. Whisk cream of chicken soup with water and pour over shells. Cover with foil and bake for 40 minutes. Sprinkle cheese over top and bake uncovered another 10 minutes or until cheese melts.

Complete the meal with Broccoli and Green Bean Duo.

Chicken Tenders with Apricot Sauce images

⅔ cup	apricot preserves
2 Tbs.	soy sauce
2 tsp.	ketchup
1 Tbs.	fresh ginger, peeled and minced
1 Tbs.	fresh lemon juice
2 cups	panko (Japanese style bread crumbs)
2 tsp.	salt
1 tsp.	black pepper
4	boneless, skinless chicken breasts, sliced into 4 tenders each
3	eggs, beaten
	vegetable oil for frying

Combine preserves, soy sauce, ketchup, and ginger in a microwave-safe bowl. Heat on high about 30 seconds and stir in lemon juice. Set aside. Preheat oven to 225°F. Toss panko with salt and pepper in a shallow dish. Heat ½ inch of oil in large skillet over medium-high heat. Dip each chicken tender in beaten egg and then dredge in panko. Place chicken in skillet, careful not to overcrowd. Fry chicken on each side for about 2½ minutes until evenly brown. Keep each batch warm until all chicken is fried. Serve hot with the apricot sauce.

Complete the meal with Baked Sweet Potato Sticks.

Sweet and Sour Chicken images

2 Tbs.	vegetable oil
2 cups	boneless, skinless chicken breast, cut into bite-size pieces
½ cup	apricot preserves
2 Tbs.	soy sauce
2 Tbs.	apple cider vinegar
2 Tbs.	fresh ginger, grated
½ cup	roasted cashews, optional
1 cup	white or brown rice, cooked according to pkg. directions
2	green onions, thinly sliced

Heat vegetable oil in large skillet over medium-high heat. Add chicken pieces and cook until no longer pink, stirring occasionally. In a small bowl, whisk together preserves, soy sauce, vinegar, and ginger. Add sauce mixture to chicken and reduce heat to low. Simmer 3 minutes. Add cashews and toss to coat. Serve over cooked rice and sprinkle with green onion.

Complete the meal with Crunchy Asian Slaw.

MOPS Mom: Yummy Zucchini Boats images

Laura Casino, Cary, North Carolina

Laura Casino learned to cook from several family members. Her father taught her to create extraordinary meals on a tight budget, while her grandmother stepped in to teach some of the basics, such as boiling an egg or making spaghetti. “My stepmom taught me how to cook like a southerner,” she added. “Then I took all of that knowledge and expanded on it and constantly experiment. I take food that looks interesting and try to reinvent it to become tasty and fun!”

Laura discovered this recipe while searching for ways to get her kids to eat vegetables. “I have the hardest time getting my kids to eat veggies—especially if they can see them,” Laura said. “However, my kids do eat these and love them! They look cute and are super yummy and easy to make.”

Laura and her husband, Chris, are the parents of Loralei, Gavin, and Alexis.

6	med. zucchini
8 oz.	cream cheese, softened
1 lb.	bacon, cooked and chopped
2 cups	mushrooms, diced
2 Tbs.	unsalted butter
½ tsp.	garlic salt
1 lb.	ground chicken, cooked and crumbled

Bring 2 quarts of unsalted water to boil in large saucepan. Add zucchini; cook 6–8 minutes or until fork-tender. Drain. Slice parboiled zucchini in half lengthwise and scoop out centers. Preheat oven to 350°F. Sauté diced mushrooms in butter and garlic salt, and drain. Mix together cream cheese, bacon, mushrooms, and ground chicken. Fill zucchini boats with cream cheese mixture and put on a baking sheet that has been sprayed with nonstick cooking spray. Bake for 20 minutes, until tops are golden brown. Let cool for 5 minutes before serving.

Complete the meal with Berry Salad with Vanilla-Yogurt Dressing.

MOPS Mom: Yummy Chicken Enchiladas images

Kim Smelser, Stanwood, Washington

“I have three kiddos all under seven years old, and they all love this dish,” Kim said. “And I almost always make this to take to families that have a new baby. Word gets around and if by chance I bring something else they are a bit disappointed. It's so easy and yummy!”

1 sm.	white onion, chopped
2 Tbs.	unsalted butter
4	boneless, skinless chicken breasts, cooked and cubed
6 oz.	cream cheese (can use reduced fat)
½ cup	sliced black olives, optional
12 sm.	flour tortillas
1 cup	whipping cream or half-and-half (fat free works fine)
1½ cups	Monterey Jack or your favorite Mexican blend cheese, shredded

Preheat oven to 350°F. Spray a 9 × 13 baking dish with nonstick cooking spray. In a large skillet, sauté onion in melted butter until softened. Add chicken and heat through. Remove from heat and add cream cheese and black olives, if desired. Stir well to combine. Spoon mixture evenly into center of tortillas and roll into enchiladas. Place in baking dish. When finished, pour cream over enchiladas. Sprinkle with cheese. Bake for about 20–25 minutes, until cheese is melted and enchiladas are slightly browned.

Complete the meal with Refried Black Beans.

MOPS Favorite: Parmesan Chicken images

1	garlic clove, minced
½ cup	unsalted butter, melted
1 cup	dried Italian bread crumbs
⅓ cup	Parmesan cheese, grated
¼ tsp.	garlic salt
⅛ tsp.	ground black pepper
2 lbs.	boneless, skinless chicken, cut into chunks

Preheat oven to 450°F. In a small bowl, combine minced garlic with melted butter. In another bowl mix together bread crumbs, Parmesan cheese, garlic salt, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat. Place coated chicken pieces on a 9 × 13 baking dish lightly sprayed with cooking spray. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear.

Complete the meal with spaghetti marinara and Italian Salad.

Chicken Penne Pasta images

12 oz.	penne pasta
1 (14 oz.) can	chicken broth
3	boneless, skinless chicken breasts, cut into 1-inch pieces
½ tsp.	garlic powder
8 oz.	low fat cream cheese, cut into pieces
1 (10 oz.) pkg.	frozen spinach, thawed and squeezed dry
15	cherry or grape tomatoes
	Parmesan cheese, grated

Cook pasta according to package directions. Drain and place in large bowl. Cover to keep warm.

Pour half of the chicken broth into a large skillet and heat over medium-high heat until simmering. Add chicken and cook until no longer pink in center, about 10 minutes. Add garlic powder and cream cheese. Stir until cream cheese melts. Add remaining chicken broth, spinach, and tomatoes. Cook for about 10 minutes, stirring occasionally. Sauce will thicken slightly and tomatoes will soften. Add sauce to cooked pasta. Toss well. Serve immediately, topped with grated Parmesan cheese.

Complete the meal with Broccoli Ramen Salad.

Chicken Dijon Pasta and Broccoli images

1 lb.	rigatoni or other medium pasta, uncooked
8 oz.	boneless, skinless chicken breast, cut into 1-inch pieces
½ tsp.	salt
¼ tsp.	freshly ground black pepper
2	garlic cloves, minced
3	broccoli florets
1 lg.	red bell pepper, cut into short, thin strips
½ cup	low sodium chicken broth
1 (12 oz.) can	low fat evaporated milk, divided
1 Tbs.	cornstarch
3 Tbs.	Dijon mustard

Prepare pasta according to package directions. Drain and cover to keep warm. Meanwhile, season chicken with salt, pepper, and garlic. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add chicken and stir-fry 4–5 minutes or until chicken is cooked through and juices run clear. Remove chicken from skillet and place in a medium bowl. Add broccoli, bell pepper, and chicken broth to skillet. Cover; simmer over medium heat 5–6 minutes or until vegetables are crisp-tender. Transfer to bowl with chicken. In a small bowl, combine ¼ cup evaporated milk with cornstarch, mixing until smooth. Add to skillet with remaining milk; bring to a boil, stirring constantly. Reduce heat; stir in mustard. Stir in reserved chicken mixture, and heat through. Toss pasta with chicken mixture and serve immediately with additional freshly ground pepper, if desired.

Complete the meal with Honey Berry Salad.

Chinese Chicken Noodles images

8 oz.	udon noodles or linguine
2	boneless, skinless chicken breast halves, cut crosswise into thin strips
1 Tbs.	cornstarch
	salt and pepper to taste
2 Tbs.	vegetable oil, divided
1 sm.	red onion, halved and thinly sliced
2	garlic cloves, thinly sliced
½ head (1 lb.)	Napa cabbage, thinly shredded
2 cups	frozen shelled edamame
2 Tbs.	rice vinegar
2 Tbs.	soy sauce

Cook noodles according to package instructions. Drain and keep warm. Meanwhile, in a medium bowl, toss chicken with cornstarch. Season with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook chicken in 2 batches, until light brown on the outside and juices no longer run pink, 2–4 minutes. Transfer to a plate. Add remaining tablespoon oil to skillet and add onion and garlic. Cook, stirring frequently, until softened, 1–3 minutes. Add cabbage and cook, stirring frequently, until tender, 2–4 minutes. Add edamame, vinegar, soy sauce, chicken, and noodles. Cook, tossing, until noodles and edamame are warmed through, about 3 minutes.

Slow Cooker Jambalaya images

2 lbs.	boneless, skinless chicken breasts
1 lb.	smoked sausage, cut into 2-inch slices
1 lg.	onion, chopped
1 lg.	green bell pepper, seeded and chopped
3 stalks	celery, chopped
1 (28 oz.) can	diced tomatoes, undrained
3	garlic cloves, minced
2 cups	chicken broth
1 Tbs.	Cajun or Creole spice mix
1 tsp.	dried thyme
1 tsp.	dried oregano
1 lb.	large shrimp, peeled and deveined
1¾ cups	long-grain white rice, uncooked
	fresh parsley, chopped, to garnish

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme, and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours. Add shrimp and rice; cook on high for 30 more minutes. Sprinkle with chopped parsley, if desired.

Italian Chicken images

½ lb.	rigatoni pasta
1 tsp.	olive oil
2	boneless, skinless chicken breast halves, halved horizontally
	salt and pepper to taste
3 cups	Alfredo sauce
¼ cup	oil-packed sun-dried tomatoes, drained and thinly sliced
½ cup	provolone cheese, shredded
½ cup	Parmesan cheese, finely grated

Preheat oven to 400°F. Spray a 2-quart baking dish with cooking spray. In a large pot of boiling salted water, cook pasta 3 minutes short of package directions, so that pasta is still just a tad chewy. Drain pasta and set aside. In a large nonstick skillet, heat oil over medium-high heat. Season chicken with salt and pepper; cook until juices run clear, 3–5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. In a large pot, heat Alfredo sauce over medium heat. Add tomatoes; cook 1 minute. Remove from heat and stir in provolone and ¼ cup Parmesan. Add chicken and pasta; season with salt and pepper. Place pasta mixture in baking dish and sprinkle with remaining Parmesan cheese. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Complete the meal with Broccoli and Green Bean Duo.

Buttermilk Chicken images

¼ cup	unsalted butter
4	boneless, skinless chicken breasts
½ tsp.	salt
½ tsp.	pepper
1½ cups	buttermilk, divided
¾ cup	all-purpose flour
1 (10¾ oz.) can	cream of mushroom soup, undiluted
	white or brown rice

Preheat oven to 425°F. Melt butter in a 9 × 13 casserole dish that has been sprayed with cooking spray. Sprinkle chicken with salt and pepper. Dip chicken in ½ cup buttermilk and dredge in flour. Arrange chicken in baking dish. Bake for 15 minutes. Turn chicken over and bake 10 more minutes. Meanwhile, stir together remaining 1 cup of buttermilk and cream of mushroom soup. Pour over chicken, cover with aluminum foil, and bake 10 more minutes. Serve over white or brown rice.

Complete the meal with Updated Green Bean Casserole.

Whole Wheat Cracker Chicken Nuggets images

4	boneless, skinless chicken breasts
2 cups	buttermilk
1 sleeve	whole wheat crackers, crushed into crumbs

Place chicken breasts 2 at a time into a large resealable bag. Seal tightly. Pound with meat mallet or rolling pin until flattened slightly. Cut each breast into 4–5 nuggets. Place chicken nuggets into another large resealable bag, pour in buttermilk, and seal tightly. Place in refrigerator at least 6 hours or overnight. Preheat oven to 425°F. Place cracker crumbs on a shallow plate. Remove each chicken nugget from buttermilk, allowing excess buttermilk to drip off, and dip in crumbs. Coat well. Place on a baking sheet sprayed with cooking spray. Bake for 15–20 minutes, depending on size of nuggets.

Complete the meal with Southwest Creamed Corn or Mashed Potatoes with Fresh Corn.

Chicken Teriyaki images

4 (4 oz.)	boneless, skinless chicken breast halves
½ cup	soy sauce
⅓ cup	brown sugar, packed
1 Tbs.	apple cider vinegar
⅓ cup	pineapple juice
1 tsp.	fresh ginger, grated
1 tsp.	garlic, minced

Place chicken in large resealable bag. In small bowl, stir together soy sauce, brown sugar, vinegar, pineapple juice, ginger, and garlic. Pour mixture over chicken. Seal bag and marinate in refrigerator at least 3 hours and up to 8 hours. Shake chicken in bag occasionally. Preheat oven broiler. Remove chicken from bag and discard marinade. Place chicken on broiler pan or cookie sheet that has been sprayed with cooking spray. Broil chicken 6 inches from heat for 6 minutes. Turn chicken over and broil 5 minutes more or until chicken is no longer pink.

Complete the meal: serve over rice with Broccoli and Cashew Stir-Fry.

MOPS Favorite: Chicken and Dumplings images

2 (14½ oz.) cans	chicken broth
⅛ tsp.	pepper
2 cups	cooked chicken breast, shredded
1 cup	buttermilk baking mix
⅓ cup	milk

Pour broth into a Dutch oven or large, heavy pot. Bring to a boil. Reduce heat; simmer, uncovered. Add pepper and chicken. For dumplings, combine biscuit mix and milk. Drop by tablespoons onto simmering broth. Cover and simmer for 10–15 minutes or until a toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering.

Complete the meal with Apple Cider Turnips or Carrot Coins.

Roasted Chicken Lasagna images

9	whole wheat or regular lasagna noodles, uncooked
20 oz.	refrigerated light Alfredo sauce
3 Tbs.	lemon juice
½ tsp.	black pepper
3 cups	chopped, cooked chicken
1 (10 oz.) pkg.	frozen chopped spinach, thawed and squeezed dry
1 cup	roasted red peppers, drained and chopped
½ cup	provolone cheese, shredded
¼ cup	Parmesan cheese, grated

Preheat oven to 325°F. Cook noodles according to package directions. Drain. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers. Lightly coat a 9 × 13 baking dish with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one third of chicken mixture. Repeat layers twice. Cover; bake for 45–55 minutes or until heated through. Uncover; sprinkle with cheese. Bake, uncovered, 5 more minutes or until cheese is melted. Let stand 15 minutes before serving. Serves 8.

Complete the meal with Glazed Brussels Sprouts with Bacon.

Slow Cooker Indian Chicken images

2 lbs.	boneless, skinless chicken breasts
2 Tbs.	garam masala
½ tsp.	salt
½ tsp.	turmeric
½ cup	all-purpose flour
1 Tbs.	vegetable oil
1 lg.	yellow onion, chopped
6	garlic cloves, minced
2 Tbs.	fresh ginger, grated
1 (28 oz.) can	crushed tomatoes
1 cup	frozen peas
½ cup	light sour cream
¼ cup	fresh cilantro, chopped, if desired

Place chicken in a large bowl. In a small bowl, mix garam masala, salt, and turmeric. Add ½ teaspoon of this spice mixture to the flour. Mix well. Coat chicken breasts in flour mixture.

Heat oil in a large skillet over medium-high heat. Add chicken and brown, about 3–4 minutes per side. Add onion, garlic, and ginger and cook 2 minutes. Place chicken, onion, garlic, and ginger in bottom of a slow cooker. Add tomatoes, peas, and remaining spice mixture. Stir well.

Cook on high for 4–6 hours or on low for 8–10 hours. Just before serving, remove chicken from slow cooker and add sour cream. Stir well. Return chicken to heat through. Serve over rice and garnish with cilantro, if desired.

Asian Chicken with Green Beans images

1 Tbs.	cornstarch
¼ cup	light brown sugar
¼ cup	soy sauce
¼ cup	white or rice wine vinegar
1 Tbs.	vegetable oil
1¼ lbs.	boneless, skinless chicken breast, cut into 1-inch pieces
2	bell peppers (any color), diced
½ lb.	fresh green beans, trimmed and halved
5	green onions, thinly sliced
2 Tbs.	fresh ginger, peeled and minced
3	garlic cloves, minced
1	cup white, brown, or Jasmine rice, cooked according to pkg. directions
2	Tbs. roasted peanuts, chopped, optional

Whisk together cornstarch, sugar, soy sauce, and vinegar. Set aside. In a large skillet or wok, heat oil over high heat. Add chicken, bell peppers, and green beans and cook, stirring, for about 5 minutes. Add green onions, ginger, and garlic and cook, stirring, for 3–4 more minutes. Whisk the soy sauce mixture again, and pour into skillet. Cook and stir for 3 minutes, until sauce starts to thicken. Remove from heat. When ready to serve, spoon mixture over rice and top with peanuts, if desired.

Easy Roasted Turkey Breast images

1¼ cups	coarse salt
1 cup	light brown sugar, packed
1 gal.	water
1 (5 lb.)	whole turkey breast, thawed

In a large stockpot, dissolve salt and sugar in water. Place turkey in salt water. Put a heavy plate over turkey to keep it from floating. Refrigerate 8 hours. Remove turkey from salt water and rinse. Pat dry. Preheat oven to 350°F. Place turkey on a baking sheet with sides and cook 1½ hours or until internal temperature reaches 165°F. Let rest 10 minutes before slicing.

Complete the meal with Bacon Squash Sauté and Artichoke Rice.

Sesame Beef and Asparagus images

1¼ lbs.	top sirloin, thinly sliced against grain
	salt and pepper to taste
3 Tbs.	toasted sesame seeds
3 Tbs.	canola oil
1 Tbs.	sesame oil
1 sm.	red onion, thinly sliced
2 cups	fresh asparagus spears, trimmed and cut into 2-inch pieces
½ cup	water
¼ cup	hoisin sauce
	rice

Sprinkle beef with salt and pepper. Coat with sesame seeds. Heat canola and sesame oils in wok or large skillet over high heat. Stir-fry onion about 1 minute, then add asparagus and stir-fry 2 more minutes. Add beef and stir-fry until browned, about 2 minutes. Reduce heat to medium, and add water and hoisin sauce. Cook, stirring, 2 minutes, until sauce has thickened a little and is coating beef and vegetables. Serve over rice.

Beef Fondue images

¼ cup	soy sauce
3 Tbs.	Worcestershire sauce
1	garlic clove, minced
2 lbs.	beef tenderloin, cut into 1-inch cubes
	peanut or vegetable oil
	barbecue sauce, green goddess salad dressing, and horseradish sour cream sauce for serving, if desired

In a large resealable plastic bag, combine soy sauce, Worcestershire sauce, and garlic; add meat. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally. Drain and discard marinade. Pat meat dry with paper towels. Using 1 fondue pot for every 6 people, heat 2–3 cups oil in each pot to 375°F. Use fondue forks to cook meat in oil until it reaches desired doneness (30 seconds for rare, 45 seconds for medium-rare). Serve with assorted prepared sauces. Serves 4–6.

Complete the meal with Gruyère Potato Gratin and Oven-Roasted Green Beans.

Easy Beef Stroganoff images

12 oz.	egg noodles
2 Tbs.	olive oil, divided
1 lb.	flank steak, thinly sliced
	salt and pepper
1 sm.	yellow onion, thinly sliced
1	green or red bell pepper, thinly sliced, if desired
1 (4–5 oz.) jar	sliced mushrooms, drained
1 cup	sour cream or Greek plain yogurt
2 Tbs.	steak sauce
2 tsp.	Worcestershire sauce

Cook noodles according to package directions. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Season the steak with ¼ teaspoon each salt and pepper, or to taste.

In 2 batches, cook the steak until browned, about 1 minute per side. Transfer to a plate.

Return skillet to medium heat and add remaining tablespoon of oil. Add onion and bell pepper, if desired; cook until softened, 6–8 minutes. Add mushrooms and beef and cook until warmed through, about 2 minutes. In a small bowl, combine sour cream, steak sauce, and Worcestershire sauce, and stir into beef and mushrooms. Serve over noodles.

Complete the meal with Maple Roasted Butternut Squash.

Spicy Pot Roast images

1 (3–5 lb.)	chuck or arm roast, trimmed of excess fat
2 Tbs.	vegetable oil
1 lb.	carrots, peeled and sliced
4–5 med.	white or sweet potatoes (if using white, do not have to peel), cubed
2 stalks	celery, chopped
1	bay leaf
½ cup	brown sugar, firmly packed
½ cup	cider vinegar
¼ cup	soy sauce
¼ tsp.	salt
⅛ tsp.	pepper
1 cup	water

Preheat oven to 325°F. Heat oil in skillet over high heat; add meat and brown all sides. Place roast in pan or Dutch oven with carrots, potatoes, celery, and bay leaf. Mix together brown sugar, vinegar, soy sauce, salt, and pepper. Add water and pour over roast. Cover tightly with heavy-duty foil or lid. Cook for 3–4 hours, depending on size of roast. Remove meat and vegetables and make gravy with the drippings, if desired.

To make gravy, place drippings in a saucepan over medium-high heat. Add 2 tablespoons of cornstarch to ¼ cup cool water and whisk to make a thin paste. Pour into pan drippings, whisking constantly. As gravy thickens, slowly whisk in 2 cups of hot beef broth (or milk for a white gravy). Whisk until thickened. Add salt and pepper to taste.

Complete the meal with Potluck Marinated Vegetable Salad.

Beef Fajitas images

8 (6 in.)	flour tortillas
1½ lbs.	flank steak
½ tsp.	salt
¾ tsp.	black pepper, divided
2 Tbs.	vegetable oil, divided
2	bell peppers (any color), ribs and seeds removed and thinly sliced
1 sm.	white onion, thinly sliced lengthwise
1 tsp.	ground cumin
½ tsp.	coarse salt
1 Tbs.	lemon or lime juice
	shredded cheese, sour cream, salsa, or other desired toppings

Preheat oven to 250°F. Wrap tortillas in foil and place in oven to warm. Season flank steak with salt and ½ teaspoon pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add steak and cook 5 minutes on each side for medium-rare. Do not overcook. Remove steak from skillet and place on cutting surface. Cover meat loosely with aluminum foil while preparing onions and peppers. Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add peppers, onions, cumin, salt, and remaining ¼ teaspoon pepper. Sauté, stirring occasionally, until vegetables are tender, about 5 minutes. Add lemon or lime juice and toss to combine. Remove skillet from heat. Thinly slice flank steak against the grain and serve with tortillas, onions, peppers, and any other desired toppings.

Orange, Honey, and Chipotle Flank Steak images

2 cups	orange juice
5 Tbs.	honey
¼ cup	soy sauce
2 tsp.	chipotle chiles in adobo sauce, minced
2 lbs.	flank steak

Combine orange juice, honey, and soy sauce in a saucepan and boil until reduced by half, about 30 minutes. Stir in chiles. Be careful not to overcook, or glaze will burn. Heat charcoal or gas grill to high heat. Grill flank steak 3–4 inches from heat for 4–5 minutes per side for medium-rare and 6–7 minutes per side for medium, brushing glaze over both sides of steak while grilling.

Complete the meal with Chile-Roasted Sweet Potatoes.

Balsamic Filet Mignon images

4 (4 oz.)	beef tenderloin steaks
¼ tsp.	salt
¼ tsp.	black pepper
2 tsp.	minced garlic
⅛ tsp.	crushed red pepper
3 Tbs.	cooking sherry
2 Tbs.	soy sauce
1 Tbs.	balsamic vinegar
2 tsp.	honey

Season steaks with salt and pepper. Spray a large skillet with nonstick cooking spray and heat over medium-high heat. Once skillet warms, add steak. Cook for 3 minutes on each side or until desired degree of doneness. Remove steaks from skillet and cover loosely with foil to keep warm. Add garlic and red pepper to skillet and sauté for 30 seconds. Add sherry and bring to a boil. Add soy sauce, vinegar, and honey. Return to a boil, stirring occasionally. Reduce heat and simmer for 1 minute. Serve sauce with steaks.

Complete the meal with Goat Cheese Mashed Potatoes and Winter Pear Salad.

Family-Style Tamale Casserole images

1 lb.	ground beef
1 (15 oz.) can	ranchero beans
1 (16 oz.) jar	medium salsa
1 (12 oz.) box	corn bread mix
1	egg
1⅓ cups	buttermilk
¼ cup	sugar, optional
6 Tbs.	unsalted butter, melted
1 (4 oz.) can	mild green chiles, diced

Preheat oven to 400°F. In a large sauté pan, crumble and brown meat. Drain and return to stove. Add beans and salsa, and stir to combine. Simmer 6 minutes. Let cool slightly, then spoon into a 9 × 13 baking dish. Prepare corn bread batter according to package directions, using egg, buttermilk, sugar, butter, and chiles. Carefully spoon over top of beef mixture, and smooth with back of spoon. Bake 15–20 minutes or until corn bread is lightly brown and filling is bubbling.

Complete the meal with a simple tossed green salad.

Miniature Meatloaves images

1 Tbs.	olive oil
1 cup	yellow onion, chopped
1 cup	green pepper, chopped
1 tsp.	fresh thyme
1 tsp.	salt
1 tsp.	freshly ground black pepper
2 Tbs.	Worcestershire sauce
1 Tbs.	tomato paste
1½ lbs.	ground beef
½ cup	plain dry bread crumbs
2 lg.	eggs, beaten
½ cup	ketchup

Preheat the oven to 350°F. Heat olive oil in a medium sauté pan. Add onions, green pepper, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8–10 minutes, until onions are translucent but not brown. Remove pan from heat, and add Worcestershire sauce and tomato paste. Allow to cool slightly. In a large bowl, combine ground beef, onion mixture, bread crumbs, and eggs, and mix by hand until the ingredients are thoroughly combined. Place foil liners in a 12-cup muffin pan and shape individual portions of meatloaf to fit each muffin cup. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40–45 minutes, until the internal temperature is 155–160° and the meatloaves are cooked through. Serve hot.

Complete the meal with Chipotle Potatoes and Updated Green Bean Casserole.

Cajun Flank Steak with Creamed Corn images

2 Tbs.	unsalted butter
1 sm.	yellow onion, chopped
4 cups	fresh corn kernels
1 cup	half-and-half
½ tsp.	salt
¼ tsp.	pepper
1½ lbs.	flank steak, divided in half
2 tsp.	Cajun seasoning

Preheat oven broiler. Melt butter in a medium saucepan over medium-high heat. Add onion and cook until softened, about 4–5 minutes. Add corn, half-and-half, salt, and pepper. Heat thoroughly and set aside to keep warm. Season steak with Cajun seasoning and additional salt and pepper, if desired. Place on foil-lined baking sheet and broil 3–4 minutes per side. Remove from oven and let sit 5 minutes before slicing against the grain. Serve steak and corn together.

Complete the meal with Strawberry Spinach Salad.

Spicy Beef Stir-Fry images

1 Tbs.	vegetable oil
1 lb.	flank steak, sliced thinly against the grain
	salt and pepper to taste
½ lb.	sugar snap peas
2 med.	carrots, thinly sliced
1	shallot, diced
1	garlic clove, minced
⅓ cup	red or green pepper jelly
8 oz.	lo mein or spaghetti noodles, cooked according to pkg. directions

Heat oil in a large skillet over medium-high heat. Season beef with salt and pepper. Cook in skillet for 4 minutes total, flipping after 2 minutes. Remove beef and keep warm. Add sugar snap peas, carrots, shallot, and garlic to skillet. Cook, stirring, for 4 minutes. Return beef to skillet and stir in jelly. Cook 1 more minute, stirring. Serve with noodles.

Quick Tortellini Bake images

1 lb.	lean ground beef
1 sm.	yellow onion, finely chopped
3 tsp.	minced garlic
1 (28 oz.) can	crushed tomatoes
6 leaves	fresh basil, torn into pieces
½ tsp.	salt
½ tsp.	black pepper
2 lbs.	cheese-filled tortellini, cooked according to pkg. directions
½ cup	Parmesan cheese, grated
1 cup	mozzarella cheese, shredded

Cook ground beef in large skillet over medium-high heat until brown, 6–7 minutes. Drain any grease, and return to heat. Add onion and garlic and cook until tender, about 5 minutes. Add tomatoes, basil, salt, and pepper. Simmer until slightly thickened, about 7 minutes. Add cooked tortellini to skillet and toss to coat. Transfer to a large casserole dish and sprinkle with both cheeses. Place under oven broiler to brown, about 1 minute.

Complete the meal with Herbed Spaghetti Squash.

MOPS Favorite: Easy Oven Brisket images

1 (5 lb.)	beef brisket
2 Tbs.	liquid smoke
2 tsp.	onion salt
2 tsp.	salt
2 tsp.	black pepper
1 tsp.	garlic salt
2 tsp.	celery salt
2 tsp.	Worcestershire sauce

Make a paste of all ingredients excluding brisket. Rub paste over all surfaces and edges of brisket. Place meat fat side up on a large piece of heavy-duty foil. Wrap and seal well, folding edges of foil as securely as possible. Refrigerate in a baking pan with sides for 12–24 hours. Preheat oven to 250°F. Take brisket directly from refrigerator and bake in foil for 8 hours. Brisket will be very tender.

Complete the meal with Molasses Barbecue Beans and Lightened Creamed Corn.

Slow Cooker Vegetarian Lasagna images

2 (28 oz.) cans	diced tomatoes, drained
3	garlic cloves, finely chopped
¼ cup	fresh oregano, chopped
½ tsp.	salt
¾ tsp.	pepper, divided
16 oz.	ricotta or cottage cheese
½ cup	fresh flat-leaf parsley, chopped
½ cup	Parmesan cheese, grated
12 oz.	lasagna noodles, uncooked
1 bunch	Swiss chard, tough stems removed, torn into large pieces (approx. 7 cups)
12 oz.	mozzarella cheese, shredded

In a medium bowl, combine tomatoes, garlic, oregano, salt, and ½ teaspoon pepper. In another bowl, combine ricotta, parsley, Parmesan, and remaining ¼ teaspoon pepper. Spoon ⅓ cup of the tomato mixture into the bottom of a slow cooker. Top with a single layer of noodles, breaking them to fit as necessary. Add half the Swiss chard. Dollop with a third of the ricotta mixture and a third of the remaining tomato mixture. Sprinkle with 1 cup of the mozzarella. Add another layer of noodles and repeat layers of other ingredients. Finish with a third layer of noodles and the remaining ricotta mixture, tomato mixture, and mozzarella. Set the slow cooker to low and cook, covered, until the noodles are tender, about 2 hours.

Complete the meal with Italian Salad and garlic bread.

MOPS Mom: One-Pot Spaghetti images

Kerri Scibelli, Dallas, Texas

As a wife to Jason and a mom of young twin boys, Kerri Scibelli needs recipes that are easy, quick, and full of flavor. She found this recipe in the newspaper almost ten years ago as a newlywed learning to cook, and it's been a weekly favorite in her house ever since.

“I like MOPS for several reasons, but mostly, it's a welcome respite and time with other like-minded moms,” Kerri said. “And hearing a speaker and doing a fun craft just rounds out the day. It's something I look forward to!”

Kerri also said that even though her boys, Sutton and Fisher, are still a bit young to do the crafts or understand the Bible verses, she loves that they get a chance to play and socialize with other kids their age.

½ lb.	ground beef or bulk pork sausage
1 cup	sliced fresh mushrooms, or 1 6-oz. jar sliced mushrooms, drained
½ cup	yellow onion, chopped
1	garlic clove, minced
1 (14 oz.) can	chicken or beef broth
1¾ cups	water
1 (6 oz.) can	tomato paste
1 tsp.	dried Italian seasoning
¼ tsp.	black pepper
6 oz.	dried spaghetti, broken into pieces
¼ cup	Parmesan cheese, grated

In a large saucepan, cook ground beef, fresh mushrooms (if using), onion, and garlic until meat is brown and onion is tender. Drain. Stir in canned mushrooms (if using), broth, water, tomato paste, Italian seasoning, and pepper. Bring to a boil. Add broken spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17–20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Serve with Parmesan cheese. Makes 4 servings.

Complete the meal with Easy Green Beans.

MOPS Mom: Cheesy Italian Tenderloins images

Sarah Clark, Raleigh, North Carolina

4	beef tenderloin steaks, 1-inch thick
1 Tbs.	olive or vegetable oil
¼ tsp.	garlic salt
1	Roma tomato, seeded and chopped
¼ cup	fresh basil leaves, chopped
¼ cup	mozzarella cheese, shredded

Preheat oven to broil. Brush each side of beef with oil and sprinkle with garlic salt. Place beef on rack in broiler pan 4–6 inches from heat. Broil 12 minutes, turning once halfway through. Remove broiler pan from oven. Sprinkle beef with tomato, basil, and cheese. Return to oven and broil 1 minute or just until cheese begins to melt. Serve immediately.

Complete the meal with Rosemary New Potatoes and Broccoli Ramen Salad.

Coconut Beef Curry images

2 Tbs.	vegetable oil
1 lb.	beef sirloin, sliced into thin strips
	salt and pepper to taste
1	red onion, thinly sliced
2	red or orange bell peppers, seeded and thinly sliced
⅓ cup	water
1 Tbs.	red curry paste
1 (14 oz.) can	unsweetened coconut milk
1 cup	fresh basil leaves
1 Tbs.	fresh lime juice
8 oz.	angel hair pasta, cooked according to pkg. directions

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sprinkle beef with salt and pepper. Add half to skillet. Do not stir; allow beef to brown for 2 minutes per side. Remove beef and keep warm; repeat with remaining oil and beef. Add onion, peppers, and water to skillet, and cook for 3 minutes, stirring occasionally. Add curry paste; cook 1 minute while stirring constantly. Return beef and any accumulated juices to skillet. Add coconut milk and simmer until sauce is slightly thickened, about 4 minutes. Remove from heat. Stir in basil and lime juice. Add salt and pepper to taste. Serve over angel hair pasta.

MOPS Favorite: Mexican Lasagna images

1 lb.	ground beef or turkey
1 pkg.	taco seasoning
1 cup	water
12 (6 in.)	corn tortillas
1 cup	salsa
1 (8 oz.) can	tomato sauce
1 (15 oz.) can	kernel corn, drained
1 (4 oz.) can	sliced black olives, drained
1 (4 oz.) can	diced mild green chiles, drained
2 cups	Monterey Jack cheese, shredded

Preheat oven to 375°F. Brown meat; add taco seasoning and water. Cook until thickened. Spray a 9 × 13 pan with nonstick cooking spray. Place 6 tortillas in pan, overlapping as needed to fit. Mix salsa and tomato sauce; set aside. Top tortillas with half the meat, corn, olives, and chiles. Pour half of salsa mixture over this, and sprinkle with 1 cup cheese. Repeat layers, finishing with cheese. Bake 30 minutes. Serves 6–8.

Complete the meal with Berry Salad with Vanilla-Yogurt Dressing.

Easy Spaghetti and Meatballs images

¼ cup	finely grated Parmesan cheese, plus more for serving
¼ cup	fresh parsley, chopped
2	garlic cloves, minced
1 lg.	egg, slightly beaten
1 tsp.	salt
1 tsp.	black pepper
1 lb.	ground chuck
¼ cup	plain dried bread crumbs
1 Tbs.	olive oil
1 (28 oz.) can	crushed tomatoes in puree
¾ lb.	spaghetti

Set a large pot of salted water to boil. In a bowl, combine Parmesan cheese, parsley, garlic, egg, salt, and pepper. Add beef and bread crumbs; mix gently. Form into 16 balls. In a large, heavy pot, heat oil over medium heat. Add meatballs and cook, turning occasionally, until browned, 8–10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially and cook, stirring occasionally, until meatballs are cooked through, 10–12 minutes. Check for taste and add more salt and pepper if desired. (Remember, the Parmesan cheese you sprinkle over the top will also add saltiness.) Meanwhile, cook spaghetti in the large pot of boiling, salted water according to package directions. Drain and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan cheese.

Complete the meal with Oven-Roasted Green Beans.

Quick Beef and Broccoli Stir-Fry images

1½ Tbs.	cornstarch
¼ tsp.	salt
¼ tsp.	black pepper
¾ lb.	sirloin beef tips, thinly sliced against the grain
3 Tbs.	vegetable oil, divided
1 (10 oz.) pkg.	frozen broccoli florets, thawed
3	garlic cloves, chopped
3 Tbs.	soy sauce
⅓ cup	water

Toss together cornstarch, salt, pepper, and beef in a bowl until meat is coated. Heat 2 tablespoons oil in wok over moderately high heat until hot but not smoking, then stir-fry beef until just cooked through, about 1 minute. Transfer beef to another bowl with a slotted spoon and keep warm, loosely covered with foil. Add remaining tablespoon oil to wok along with broccoli and garlic, and stir-fry over moderately high heat until broccoli is just tender and garlic is pale golden, about 2 minutes. Add soy sauce and water and bring to a boil. Return meat to skillet and cook, stirring, until sauce is thickened, about 2 minutes. Serve over rice or lo mein noodles.

Slow Cooker Chipotle Beef Tacos images

3 lbs.	beef chuck roast, cut into chunks
1 lg.	white onion, sliced
3	garlic cloves, chopped
2–3 Tbs.	chipotle peppers in adobo sauce, minced (the more you use, the spicier it is)
1 tsp.	ground cumin
1 tsp.	dried oregano
1 tsp.	salt
12 (8 in.)	flour tortillas, warmed
	shredded cabbage, sour cream, salsa, and lime wedges, if desired

Combine beef, onion, garlic, chipotles, cumin, oregano, and salt in slow cooker. Cover and cook on low for 7–8 hours or on high for 3½–4 hours. Remove beef from cooker, reserving liquid. Shred beef using 2 forks. Strain liquid and add back with the shredded beef. Mix well. To serve, fill tortillas with beef. Serve with shredded cabbage, sour cream, salsa, and lime wedges, if desired.

Complete the meal with Southwest Creamed Corn.

Slow Cooker Short Ribs images

⅔ cup	all-purpose flour
1½ tsp.	salt
½ tsp.	pepper
4 lbs.	boneless beef short ribs
¼ cup	unsalted butter
1	yellow onion, chopped
1½ cups	beef broth
¾ cup	red wine vinegar
½ cup	packed brown sugar
½ cup	chili sauce
¼ cup	ketchup
⅓ cup	Worcestershire sauce
6	garlic cloves, minced
2 tsp.	chili powder

Combine flour, salt, and pepper in a large resealable plastic bag. Add ribs in batches, and shake to coat. Heat a large skillet over medium-high heat, and add butter. When melted, add ribs and brown meat on all sides. Place browned ribs in a large slow cooker. Using the same skillet, brown onions. Add remaining ingredients, and bring to a boil. Pour over ribs in slow cooker. Cover and cook on low for 10 hours, until meat is tender. Serves 8–10.

Complete the meal with Goat Cheese Mashed Potatoes and Winter Pear Salad.

MOPS Mom: Apricot Glazed Pork Chops images

Carrie Anderson, Thomaston, Georgia

Carrie Anderson discovered this recipe when she was given a packet of recipes while still in high school. And although she didn't start cooking until after she married her husband, Jason, she quickly learned how to read and follow recipes for her family to enjoy. “I have been making these pork chops for years, and my husband and several friends and family members always request it.”

Carrie and Jason are the parents of preschool twins. “I like MOPS because it gives you a way to be with other moms who are going through the same daily struggles and triumphs,” Carrie said. “It's also a way to come together and meet new friends.”

4	boneless pork chops
	salt and pepper to taste
2 Tbs.	olive oil
½ cup	apricot nectar
¼ cup	soy sauce
¾ cup	apricot preserves
2	garlic cloves, minced
2 cups	white rice, cooked

Salt and pepper pork chops. Heat olive oil in skillet over medium-high heat and brown pork chops on each side. Combine apricot nectar, soy sauce, apricot preserves, and garlic cloves and pour in skillet over chops. Bring to a simmer and cook, covered, until chops are cooked through, about 20 minutes depending on the thickness of your pork chops. Serve over rice with extra juices poured over top.

Complete the meal with Carrot Coins.

MOPS Mom: Slow Cooker Pulled Pork images

Heidi Johnson, Wake Forest, North Carolina

Heidi Johnson grew up in Texas helping her mom in the kitchen. But it wasn't until she left home that she learned how to really cook on her own. “I learned to cook from my mom, a cookbook called The Joy of Cooking, and the internet,” Heidi said. “My husband, Clay, loves that I like to cook.”

Heidi and Clay have a young son, and their second baby is on the way. This favorite recipe is something she created by combining several other recipes into one. “The sauce is my dad's, the spice and mustard rub is from Cook's Illustrated, and the rest came from some slow cooker barbecue recipes on the internet.”

1 (5–7 lb.)	pork butt
¼ cup	prepared yellow mustard
2 tsp.	liquid smoke
2 Tbs.	ground black pepper
2 Tbs.	smoked (or regular) paprika
2 Tbs.	sugar
2 tsp.	salt
1 tsp.	cayenne pepper
1 cup	beef broth
2 cups	Barbecue Sauce (see below)

Combine mustard and liquid smoke in small bowl; set aside. Combine black pepper, paprika, sugar, salt, and cayenne pepper in second small bowl; set aside. Rub mustard mixture over entire surface of pork, then sprinkle entire surface with spice mixture. Pour broth into slow cooker. Add pork roast with the fatty side up and cover. Cook 12 hours on low. Drain meat juices into a bowl and shred the meat with a fork or tongs. Return shredded meat to slow cooker. Separate fat from meat juices with a fat separator, or place bowl of juices in freezer until fat congeals and can be scooped off the top. Pour 2 cups of Barbecue Sauce on shredded pork, along with 1 cup of meat juices. Cook on low in slow cooker for another hour or until heated through. Serve on hamburger buns with extra barbecue sauce, if desired. Makes 8–10 sandwiches.

Complete the meal with German Potato Salad and Buttermilk Coleslaw.

Barbecue Sauce images

¼ cup	ketchup
¾ cup	chunky salsa
½ cup	soy sauce
1 cup	brown sugar
½ tsp.	garlic powder
¼ tsp.	pepper
2 tsp.	parsley

Combine all ingredients in a saucepan. Heat through and simmer 10–15 minutes. Makes a little more than 2 cups. Can store in refrigerator for up to a week.

White Barbecue Sauce images

1½ cups	mayonnaise
¼ cup	white wine vinegar
1	garlic clove, minced
1 Tbs.	coarsely ground black pepper
1 Tbs.	spicy brown mustard
1 tsp.	sugar
1 tsp.	salt
2 tsp.	prepared horseradish

Stir together all ingredients until well blended. Makes about 2 cups. Store in an airtight container in refrigerator up to 1 week.

Honey Mustard Glazed Pork Chops images

½ cup	honey
½ cup	Dijon mustard
½ tsp.	red pepper flakes
1 cup	apple juice
4 lbs.	boneless pork loin chops, about 1-inch thick
	salt and pepper to taste

Combine all ingredients except pork, salt, and pepper in a small saucepan. Bring to a boil, then reduce heat and simmer until glaze is thick enough to coat the back of a spoon. Let cool completely. Reserve half of the glaze to serve as dipping sauce. Preheat grill to medium-high heat. Season pork chops with salt and pepper. Brush glaze on 1 side of the chops. Place chops, glaze-side down, on the grill, and quickly brush more glaze on the top side. Grill for 4 minutes, then turn and glaze the other side. Grill for 4 minutes, flip again, and glaze again. Continue glazing and turning the chops for a total cooking time of 12 minutes or until internal temperature reaches 140–45°F. Let rest for 5 minutes before serving with dipping sauce.

Complete the meal with Brown Rice Risotto.

Rosemary Rubbed Pork Tenderloin images

1 Tbs.	freshly ground black pepper
2 tsp.	coarse salt
1 Tbs.	dried rosemary (or 3 Tbs. fresh)
2 lg.	garlic cloves, minced
2 (1 lb.)	pork tenderloins
2 Tbs.	olive oil

Combine pepper, salt, rosemary, and garlic and rub all over pork. Let sit 10 minutes. Preheat oven to 400°F. Heat olive oil in a heavy, ovenproof skillet over high heat. Brown pork on all sides in skillet, about 5 minutes total. Place skillet in oven and roast pork for 10 minutes. Turn pork over, and roast 10 more minutes. Remove from oven, and let rest 5 minutes. Serve in slices.

Complete the meal with Cranberry Wild Rice Pilaf.

Korean Pork Ribs images

1¼ cups	light brown sugar
1 cup	soy sauce
1 Tbs.	sesame oil
¼ tsp.	crushed red pepper
4	garlic cloves, finely chopped
2 Tbs.	fresh ginger, minced
½ cup	water
3 lbs.	pork baby back ribs
3	green onions, thinly sliced

Whisk together all ingredients except ribs and green onions. Place in a large resealable plastic bag and add ribs. Toss to coat. Refrigerate at least 1 hour and up to overnight, turning occasionally to coat.

Preheat oven to 450°F. Remove ribs from marinade and place, curved side up, on a rimmed, foil-lined baking sheet. Bake for 20 minutes. While baking, heat marinade over medium-high heat, stirring occasionally, until thick and syrupy. This takes about 15 minutes. Baste ribs in oven, and using tongs, flip ribs over and cook 20 more minutes, basting frequently. Ribs should be brown and tender. Transfer ribs to a platter and garnish with green onions.

Complete the meal with Thai Noodle Salad.

Slow Cooker Chinese Pork Shoulder images

1 tsp.	five-spice powder
1 tsp.	salt
1 (3 lb.)	pork shoulder, trimmed of excess fat
3 cups	chicken broth
1 cup	soy sauce
¼ cup	dark brown sugar
2 Tbs.	sesame oil
¼ tsp.	crushed red pepper
6	green onions, sliced
6	garlic cloves, minced
2 Tbs.	fresh ginger, grated
	noodles or rice

Combine five-spice powder and salt. Rub all over pork. Pour broth, soy sauce, brown sugar, oil, and red pepper into slow cooker. Stir well. Add pork, onions, garlic, and ginger. Stir well, turning meat over a few times to coat with sauce. Cover and cook on high for 4 hours. Reduce heat to low and cook another 2 hours. Remove meat to a platter and cover loosely with foil. Let rest 10 minutes. Strain sauce, removing any fat and vegetables that you can. Slice pork and serve with noodles and sauce.

Complete the meal with Sesame Spinach.

Hungarian Pork images

8 oz.	wide egg noodles, cooked according to pkg. directions
1 Tbs.	unsalted butter
2 Tbs.	paprika, divided
¼ tsp.	salt
⅛ tsp.	black pepper
1 (1 lb.)	pork tenderloin, cut into 1-inch pieces
2 Tbs.	vegetable oil, divided
1 sm.	yellow onion, finely chopped
1 (14 oz.) can	crushed tomatoes
¼ cup	water
½ cup	sour cream

Stir butter into hot cooked noodles to keep noodles from sticking. Set aside. Combine 1 tablespoon paprika, salt, and pepper and toss with pork pieces. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add pork and cook until lightly browned on all sides, about 4 minutes. Remove pork to a plate and keep warm. In the same skillet, add remaining tablespoon of oil. Reduce heat to medium and cook onions until softened, about 5 minutes. Add pork, remaining tablespoon of paprika, tomatoes, and water. Cook, stirring occasionally, until sauce is slightly thickened, about 3 minutes. Remove from heat. Stir in sour cream. Add more salt or pepper to taste. Serve hot over egg noodles.

Complete the meal with Dilled Lemon Carrots.

Sausage and White Bean Casserole images

1 Tbs.	olive oil
6	Italian sausage links, casings removed and crumbled
2	carrots, peeled and cut into bite-size pieces
3	garlic cloves, minced
2 bunches	Swiss chard, cut into strips, or 8 cups fresh baby spinach
2 (15½ oz.) cans	white beans, drained and rinsed
½ cup	water
	salt and pepper to taste
2 Tbs.	bread crumbs
1 tsp.	melted unsalted butter

Preheat oven to 400°F and spray a square baking dish with nonstick cooking spray. Heat oil in a large skillet over medium heat. Add sausage and cook until no longer pink, about 7 minutes. Remove to paper towel to drain. Add carrots and garlic to skillet. Cook, stirring, for 1 minute. Add Swiss chard or spinach leaves to skillet and cook 2 minutes, until wilted. It may seem like too many greens at first, but they will cook down quickly. Add beans, water, salt, and pepper to skillet. Bring to a boil. Remove from heat and carefully stir sausage into mixture. Transfer mixture to baking dish. In a small bowl, mix bread crumbs with melted butter. Sprinkle over casserole. Bake until golden, about 20 minutes.

Complete the meal with Balsamic Roasted Beets or Easy Green Beans.

Tacos al Pastor images

1 lb.	pork tenderloin, cut into ½-inch pieces
1 (8 oz.) can	pineapple tidbits in juice, drained
1 med.	red onion, chopped
¼ cup	fresh cilantro, chopped
1 Tbs.	chili powder
1 tsp.	ground cumin
1 tsp.	dried oregano
1 tsp.	pepper
1 tsp.	garlic, chopped
¾ tsp.	salt
1 Tbs.	canola oil
6 (8 in.)	corn or flour tortillas, warmed
	red onion, pineapple, and crumbled white Mexican cheese to garnish, if desired

Combine pork and next 9 ingredients in a large resealable plastic bag. Seal and refrigerate at least 4 hours or up to 24 hours. Heat oil in a large nonstick skillet over medium-high heat. Add pork and marinade and cook for 10 minutes, stirring often. Serve mixture with warm tortillas and desired toppings. Makes 6 tacos.

Complete the meal with Refried Black Beans.

Dijon Baked Pork Chops images

2	slices white bread
½ tsp.	coarse salt
¼ tsp.	pepper
4 (6 oz.)	boneless pork loin chops
1 tsp.	flavored mustard, such as horseradish, wasabi, or roasted garlic

Preheat oven to 450°F. In a food processor, pulse bread with coarse salt and pepper until coarse crumbs form. Season pork loin chops on both sides with additional salt and pepper to taste; place on a baking sheet sprayed with cooking spray. Spread top of each chop with mustard. Sprinkle with bread crumbs, patting gently. Bake until golden, about 8–10 minutes, without turning.

Complete the meal with Zucchini and Tomato Bake.

Slow Cooker Garlicky Pork Roast images

1 (3 lb.)	boneless pork loin roast
1 Tbs.	vegetable oil
1 tsp.	salt
1 tsp.	coarsely ground black pepper
1 cup	chicken broth
1 med.	yellow onion, sliced
6	garlic cloves, peeled
1½ lbs.	red potatoes, cut in ½-inch-thick slices
1 (16 oz.) bag	baby carrots
½ tsp.	dried thyme

Heat oil in a large skillet over medium-high heat. Brown pork roast in skillet on all sides. Place pork in bottom of slow cooker. Sprinkle with salt and pepper. Add remaining ingredients.

Cover and cook on low for 7–8 hours, until pork and vegetables are tender. Place roast and vegetables on serving platter. Pour juices into a large measuring cup, and skim off as much fat as you can. Serve pork with vegetables and juices.

Complete the meal with Parmesan Tomatoes.

Baked Rigatoni with Ham and Feta Cheese images

12 oz.	rigatoni pasta, cooked according to pkg. directions
1½ cups	ham or prosciutto, diced
4 lg.	plum tomatoes, chopped
1 cup	feta cheese, crumbled
1 cup	mozzarella cheese, shredded
1½ tsp.	dried thyme
1 cup	whipping cream
	salt and pepper to taste

Preheat oven to 375°F. Spray a glass 9 × 13 baking dish with nonstick cooking spray. Mix pasta, ham, tomatoes, feta cheese, mozzarella cheese, and thyme in large bowl. Pour cream over. Sprinkle with salt and pepper and toss to blend. Pour mixture into baking dish. Cover with foil and bake 30 minutes. Uncover and bake 15 more minutes. Serves 4–6.

Complete the meal with Winter Pear Salad.

MOPS Favorite: Cajun Pork Chops images

1 Tbs.	paprika
1 tsp.	seasoned salt
1 tsp.	rubbed sage
½ tsp.	cayenne pepper
½ tsp.	black pepper
½ tsp.	garlic powder
4	boneless pork chops, ½-inch thick
2 Tbs.	unsalted butter

Combine seasonings. Coat pork chops on both sides with mixture. Heat butter over high heat in a large skillet just until it starts to brown. Watch carefully. Put chops in skillet and reduce heat to medium. Cook both sides until dark brown, about 8–10 minutes total. Do not overcook.

Complete the meal with Bacon Squash Sauté and Quinoa Pilaf with Sun-Dried Tomatoes.

Slow Cooker Cola Ham images

½ cup	brown sugar
1 tsp.	dry mustard
¼ cup	cola (I use Coca Cola or Dr Pepper)
1 (3–4 lb.)	precooked ham

Stir together brown sugar and mustard. Moisten with just enough cola to make a smooth paste, and reserve the rest of the cola. Score ham with shallow slashes in a diamond pattern. Rub ham with brown sugar paste and place in slow cooker. Pour remaining cola over. Cover and cook on high for 1 hour. Reduce heat to low and cook for 6 more hours. Serves 8–10.

Complete the meal with Smoked Gouda Macaroni and Cheese and Green Bean Bundles.

Fettuccine with Ham and Peas images

5 Tbs.	unsalted butter
1 cup	sliced mushrooms
1 (10 oz.) pkg.	frozen green peas
1–1¼ cups	whipping cream or half-and-half
1 cup	Parmesan cheese, grated
4 oz.	cooked ham or prosciutto, roughly chopped
	salt and pepper to taste
1 lb.	fettuccine, cooked according to pkg. directions

Melt butter in a large skillet over medium heat. Add mushrooms and sauté for 3 minutes. Add green peas and stir to heat through, about 30 seconds. Add cream and bring to a low boil. Boil for 2 minutes, stirring constantly. Reduce heat and stir in Parmesan cheese and ham. Season with salt and pepper as desired. Place fettuccine in a large serving bowl. Top with pasta sauce and mix well to combine. Serve immediately.

Barbecue Pork Chops images

8 (8 oz.)	boneless pork loin chops, ¾-inch thick
2 Tbs.	canola oil
½ cup	brown sugar, packed
½ cup	sweet onion, chopped
½ cup	ketchup
½ cup	barbecue sauce
½ cup	French salad dressing
½ cup	honey

In a large skillet, working in batches, brown pork chops in oil on both sides, being careful not to overcook. Return all pork chops to skillet. Combine remaining ingredients; pour over chops. Bring to a boil. Reduce heat. Cover and simmer for 12–14 minutes or until a meat thermometer reads 160°F. Serve immediately, or cool before freezing. Freeze up to 3 months. Serves 8.

Complete the meal with Smoked Gouda Macaroni and Cheese.

Busy Day Pork Chops images

4	thick center-cut pork chops
1 cup	ketchup
1 Tbs.	garlic chili sauce, optional
¼ cup	water
¼ cup	Worcestershire sauce
¾ cup	brown sugar
¼ cup	lemon juice

Preheat oven to 250°F. Combine all ingredients except pork chops. Place pork chops in a 2-quart glass baking dish. Pour sauce over chops. Bake, uncovered, 2½–3 hours.

Complete the meal with rice and Homemade Applesauce.

Thai Pork Curry images

1 (1 lb.)	pork tenderloin
1 Tbs. + 1–2 tsp.	mild curry powder
2 Tbs.	canola oil, divided
⅔ cup	canned unsweetened coconut milk
1 cup	vegetable or chicken broth
2 Tbs.	fresh basil, chopped
16 oz.	frozen green beans, prepared according to pkg. directions

Preheat oven to 350°F. Mix 1 tablespoon curry powder with 1 tablespoon of oil to create a paste. Rub tenderloin all over with paste. Heat remaining tablespoon of oil in an ovenproof skillet over high heat. Add pork and brown on all sides, about 4 minutes. Transfer skillet to oven. Bake about 15 minutes, until internal meat thermometer reads 155°F. Remove from oven and let pork rest 5 minutes.

In a saucepan over medium-low heat, blend remaining curry powder (1–2 teaspoons or more, to taste) and a dash of coconut milk until smooth. Add remaining milk and vegetable broth. Simmer about 5 minutes. Remove from heat and stir in basil. Slice pork thinly and place on serving platter, with green beans around the edges. Pour warm sauce over pork. Serve with rice.

Slow-Cooker Cuban Pork images

¼ cup	lime juice
¼ cup	grapefruit juice
¼ cup	water
3	garlic cloves, minced
1 tsp.	dried oregano
½ tsp.	ground cumin
½ tsp.	salt
¼ tsp.	pepper
4 lbs.	boneless pork shoulder
1 cup	white onion, sliced
	flour tortillas

Mix together all ingredients except pork, onion, and tortillas. Pierce pork shoulder several times with a fork. Place pork in a large resealable plastic bag, and pour marinade over. Refrigerate at least 6 hours and up to 24 hours, turning occasionally. Lay onion slices in bottom of slow cooker. Top with meat. Pour marinade over. Cook on low for 10–12 hours, until tender. Remove meat and shred with 2 forks. Pour gravy from slow cooker into a large measuring cup. Remove as much fat as you can from the surface. Strain gravy into a large bowl and serve with meat and flour tortillas. Serves 8.

Complete the meal with Fresh Summer Corn Salad.

Lamb Tandoori images

2 lbs.	boneless leg of lamb
1 cup	plain yogurt
2 Tbs.	canola oil
1 Tbs.	garlic, finely chopped
2 tsp.	fresh ginger, finely chopped
1 tsp.	ground coriander
1 tsp.	ground cumin
½–1 tsp.	cayenne pepper
¼ tsp.	ground cinnamon
1 tsp.	ground turmeric
2 tsp.	paprika
½ tsp.	salt

Put all ingredients except lamb in large bowl and whisk to combine. Add lamb. Turn to coat with yogurt marinade. Cover and refrigerate for 2–4 hours, turning occasionally. Preheat grill to medium-high heat. Remove meat from refrigerator and discard marinade. Grill lamb, turning once, until desired doneness (about 140°F for medium). Serve warm. Serves 4–6.

Complete the meal with Herbed Lentils.

Herbed Lamb Chops images

2 lg.	garlic cloves, minced
1 Tbs.	fresh rosemary
1 tsp.	fresh thyme
⅛ tsp.	cayenne pepper
	salt to taste
2 Tbs.	olive oil
6	lamb chops, ¾-inch thick

Process garlic, rosemary, thyme, cayenne, and salt in a food processor. Slowly add olive oil and process until a paste forms. Rub paste on both sides of lamb chops. Refrigerate, covered, for 1 hour. Remove lamb chops 20 minutes before cooking. Heat a large skillet over high heat. When very hot, add chops and cook for about 2 minutes. Flip and cook for another 3½ minutes. Remove from heat. Serve immediately. Serves 6.

Complete the meal with Curried Rice Salad.

Almond Baked Fish images

2 tsp.	lemon juice
¼ tsp.	salt
3 Tbs. + 2 tsp.	unsalted butter, melted
4 (¼ lb.)	flounder or other white fish fillets
⅓ cup	mayonnaise
½ cup	cracker crumbs, any kind
2 Tbs.	slivered almonds

Heat oven to 400°F. Combine lemon juice, salt, and 2 teaspoons butter in a 9 × 13 casserole dish. Arrange fish in dish. Spread mayonnaise over fish. Combine cracker crumbs, remaining 3 tablespoons melted butter, and almonds. Sprinkle over fish. Bake for 10–15 minutes, until fish is white all the way through.

Complete the meal with Glazed Brussels Sprouts with Bacon and Parmesan Tomatoes.

Grilled Shrimp images

2 lbs.	large, fresh shrimp, peeled and deveined
4	garlic cloves, minced
1 cup	vegetable oil
½ cup	fresh basil, chopped
2 Tbs.	white vinegar
1 Tbs.	Worcestershire sauce
½ tsp.	hot pepper sauce
6 (12 in.)	skewers

Combine all ingredients except shrimp in a medium bowl. Mix well. Add shrimp and toss gently to coat. Cover and marinate at least 30 minutes and up to 4 hours, stirring occasionally. Remove shrimp from marinade. Place shrimp on skewers. Grill over medium-hot heat for 3–4 minutes on each side, until shrimp is pink.

Complete the meal with Garlic Cheese Grits.

Pesto Fish Kabobs images

1½ lbs.	halibut, cod, or red snapper, cut into 1-inch pieces
1 lg.	red bell pepper, cut into 1-inch pieces
3 Tbs.	basil pesto
2 Tbs.	white vinegar
½ tsp.	salt
4 (12 in.)	skewers

Preheat oven broiler. Place fish and bell pepper in a shallow glass dish. Combine pesto and vinegar and drizzle over fish and peppers. Toss to coat. Let stand 5 minutes. Thread fish and peppers alternately onto skewers, then place on a jellyroll pan coated with nonstick cooking spray. Broil 8 minutes or until fish is cooked through, turning once.

Complete the meal with Zucchini Fries.

Spaghetti with Shrimp and Bacon images

12 oz.	spaghetti, cooked according to pkg. directions
1 cup	water, reserved from cooking pasta
2	bacon slices, chopped
8 oz.	large frozen shrimp, peeled and deveined, thawed and halved horizontally
6	green onions, chopped
2	garlic cloves, minced
1 Tbs.	fresh lemon juice
	salt and black pepper to taste

While pasta is cooking, fry bacon in a large skillet over medium heat until browned, 6–8 minutes. Drain on paper towel. Add shrimp, green onions, and garlic to same skillet. Cook, stirring frequently, until shrimp are almost opaque, about 1 minute. Add reserved pasta water, and bring just to a boil. Combine shrimp mixture and lemon juice with cooked pasta. Season with salt and pepper, and toss to combine. Serve sprinkled with bacon.

Complete the meal with Italian Caprese Salad.

Linguine with Shrimp and Sun-Dried Tomatoes images

16 oz.	linguine
1 (7 oz.) jar	sun-dried tomatoes in oil
¼ cup	pine nuts
¼ cup	extra virgin olive oil
3	garlic cloves, minced
16 med.	cooked shrimp
4 oz.	feta cheese, crumbled
2 Tbs.	fresh basil, thinly sliced

Prepare linguine according to package directions. Drain tomatoes, reserving 2 tablespoons of the oil, and slice thinly. Heat a dry skillet over medium-low heat and add pine nuts. Cook, stirring, until toasted, about 5 minutes. Remove pine nuts from skillet. Add the reserved sun-dried tomato oil plus olive oil to the skillet and increase heat to medium. Add garlic and shrimp and sauté just until heated through, about 1 minute. Stir in tomatoes. Remove from heat and toss with linguine, feta, and basil. Top with toasted pine nuts. Good hot or cold.

Complete the meal with Easy Greek Salad.

Shrimp with Smoked Paprika-Tomato Sauce images

1 lb.	large fresh shrimp (can use frozen and thawed)
½ tsp.	granulated garlic
1 tsp.	smoked paprika, divided
½ tsp.	salt
pinch	cayenne pepper
2 Tbs.	olive oil
4	garlic cloves, coarsely chopped
1 (14.5 oz.) can	diced tomatoes, undrained
	freshly ground black pepper

Peel and devein the shrimp and pat dry. Mix granulated garlic, ½ teaspoon of smoked paprika, salt, and cayenne pepper. Sprinkle over shrimp. Allow to sit for at least 5 minutes. Heat olive oil in a medium skillet over medium-high heat. Add garlic and cook until golden brown and fragrant. Add shrimp and sear for 2 minutes. Add diced tomatoes, ground black pepper, and remaining smoked paprika. Reduce heat to medium and cook for 4 more minutes or until shrimp are no longer translucent.

Complete the meal: serve over buttered fettuccine with Roasted Balsamic Asparagus.

Curried Shrimp images

2 Tbs.	olive oil
2 sm.	yellow onions, chopped
2 Tbs.	fresh ginger, peeled and minced
2 Tbs.	curry powder
2 (14 oz.) cans	unsweetened coconut milk
16 lg.	fresh shrimp, peeled and deveined
¼ cup	fresh cilantro, chopped
	salt and pepper to taste

Heat oil in large skillet over medium-high heat. Add onion and sauté until soft, about 3–4 minutes. Add ginger and curry powder, and sauté 1 minute. Stir in coconut milk and simmer 6 minutes. Add shrimp and simmer until shrimp is opaque in center, about 3–4 minutes. Stir in cilantro. Season with salt and pepper to taste.

Complete the meal with rice and Broccoli and Green Bean Duo.

Salmon with Buttery Almonds images

4 Tbs.	unsalted butter, divided
1½ lbs.	skinless salmon fillet, quartered
	salt and black pepper to taste
¼ cup	slivered almonds
2 Tbs.	capers

Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Season salmon with salt and pepper. Place salmon in skillet and cook 5 minutes per side, until salmon is opaque. Transfer to platter to keep warm. In same skillet, melt remaining butter over medium-high heat. Add almonds and cook, stirring frequently, until butter and almonds turn a golden brown, about 3 minutes. Stir in capers. Spoon over salmon and serve immediately.

Complete the meal: serve with a simple orzo pasta and Garlic Citrus Spinach.

Ginger-Glazed Halibut images

2 Tbs.	light brown sugar
1 Tbs.	soy sauce
2 tsp.	fresh ginger, minced
1	garlic clove, minced
4 (6 oz.)	halibut or cod fillets
2 Tbs.	canola oil
	salt and black pepper to taste

Preheat oven broiler, and line a baking sheet with foil. In a small bowl, combine brown sugar, soy sauce, ginger, and garlic. Place fish on baking sheet. Brush with oil and season with salt and pepper. Broil 4 minutes. Baste fish with soy sauce mixture and return to oven for 1 minute. Repeat basting 2 more times. Fish should be opaque throughout. Serve immediately.

Complete the meal with Sesame Spinach.

Sesame Scallops images

16 lg.	sea scallops
1	green onion, sliced and divided by color
2	garlic cloves, minced
2 Tbs.	soy sauce
1 Tbs.	rice vinegar
1 Tbs.	sugar
½ tsp.	cornstarch
1 Tbs.	sesame oil
⅛ tsp.	crushed red pepper flakes
1 tsp.	canola oil
⅛ tsp.	black pepper

Take scallops out of refrigerator while you prepare recipe. Combine white parts of onion with garlic, soy sauce, rice vinegar, sugar, cornstarch, sesame oil, and crushed red pepper flakes. Set aside.

Heat canola oil in a large nonstick skillet over medium heat. Add scallops. Sprinkle top side with black pepper. Cook 3 minutes, until golden brown on bottom. Flip and cook 3 more minutes. Remove scallops to a platter and keep warm. In same skillet, add sauce mixture and cook until boiling, about 30 seconds. Remove from heat. Pour sauce over scallops, garnish with green onion, and serve immediately.

Complete the meal with Thai Noodle Salad.

Artichoke Spinach Lasagna images

9	lasagna noodles, uncooked
1	yellow onion, chopped
3	garlic cloves, chopped
1 (14.5 oz.) can	vegetable broth
1 (14 oz.) can	marinated artichoke hearts, drained and chopped
1 (10 oz.) pkg.	frozen chopped spinach, thawed, drained, and squeezed dry
1 (28 oz.) jar	marinara sauce
3 cups	mozzarella cheese, shredded and divided
4 oz.	feta cheese, crumbled

Preheat oven to 350°F. Spray a 9 × 13 baking dish with cooking spray. Fill a large pot with lightly salted water and bring to a boil. Add lasagna noodles and cook 8–10 minutes until done but not soggy. Drain water. Spray large skillet with cooking spray and heat over medium heat. Sauté onion and garlic 3 minutes. Stir in broth. Bring to a boil and add artichoke hearts and spinach. Reduce heat and simmer 5 minutes. Add pasta sauce and stir. Spread a quarter of artichoke and pasta sauce mixture in bottom of baking dish. Top with 3 cooked noodles. Sprinkle 1 cup mozzarella cheese over. Repeat layers twice, ending with artichoke mixture and mozzarella. Top with crumbled feta cheese. Cover with aluminum foil and bake 40 minutes. Uncover and bake 15 more minutes until bubbly. Let stand at least 10 minutes before cutting.

Complete the meal with Italian Salad.

Vegetarian Noodles with Lime Peanut Sauce images

½ cup	crunchy peanut butter or soy butter
¼ cup	soy sauce
¼ cup	hot water
2 Tbs.	rice vinegar
2 Tbs.	lime juice
1	green onion, chopped
2 Tbs.	fresh ginger, grated
2 Tbs.	brown sugar
¼ tsp.	red pepper flakes
1 lb.	linguine, cooked according to pkg. directions
1 lb.	broccoli florets, steamed
2 cups	sugar snap peas, steamed

Purée peanut butter, soy sauce, hot water, rice vinegar, lime juice, green onion, ginger, brown sugar, and red pepper flakes in a food processor. Toss with pasta and steamed vegetables. Garnish with additional peanuts if desired. Serves 4–6.

Farmer's Market Stir-Fry images

2 cups	eggplant, peeled and diced
1 tsp.	salt
2½ Tbs.	canola oil, divided
2½ Tbs.	red wine vinegar
1 cup	carrots, peeled and diced
1 cup	zucchini, diced
1 cup	yellow squash, diced
1 cup	small broccoli florets
1 cup	red bell pepper, diced
½ cup	onion, diced
2	garlic cloves, minced
1 cup	couscous, prepared according to pkg. directions
¼ cup	fresh basil, chopped
	salt and pepper to taste
2 Tbs.	toasted pine nuts, optional

Toss eggplant and salt in medium bowl. Let stand 30 minutes. Rinse and drain. Pat dry. Whisk 1½ tablespoons oil with vinegar in small bowl. Heat remaining 1 tablespoon oil in wok or large nonstick skillet over medium-high heat. Add eggplant and carrots. Stir-fry 3 minutes. Add zucchini and next 5 ingredients. Stir-fry until vegetables are crisp-tender, about 2 minutes. Add couscous and vinegar mixture. Stir-fry 1 minute. Stir in basil. Season to taste with salt and pepper. Sprinkle with pine nuts, if desired.

Pasta Primavera images

12 oz.	linguine or spaghetti, cooked according to pkg. directions
1 Tbs.	olive oil
3	garlic cloves, minced
1½ cups	small broccoli florets
1½ cups	zucchini, diced
1 cup	carrots, thinly sliced
1	sweet red pepper, cut in thin strips
¼ cup	white cooking wine
1 tsp.	dried thyme
½ cup	Parmesan cheese, grated
¼ tsp.	black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add garlic and stir-fry for 30 seconds. Add broccoli, zucchini, carrots, and red pepper. Stir-fry for 4 minutes. Add cooking wine and cook 1 minute. Transfer vegetables to large bowl and sprinkle with thyme. Add hot pasta. Sprinkle with Parmesan cheese and pepper. Toss and serve hot.

Vegetarian White Beans with Kale and Rigatoni images

1 cup	yellow onion, chopped
2	garlic cloves, minced
2 Tbs.	olive oil
8 oz.	fresh mushrooms, sliced
2 (15 oz.) cans	cannellini beans, rinsed and drained
2 (14.5 oz.) cans	diced tomatoes, undrained
1 tsp.	salt
½ tsp.	pepper
3 cups	kale, chopped
16 oz.	rigatoni pasta, cooked according to pkg. directions
½ cup	Parmesan cheese, shredded

In a large saucepan, sauté onion and garlic in oil until tender. Stir in mushrooms and cook 5 minutes over medium heat. Stir in beans, tomatoes, salt, and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Stir in kale. Cover and cook for 3–4 minutes or until kale is wilted. Add pasta to bean mixture and heat through. Sprinkle with Parmesan cheese. Serve warm.

Vegetarian Eggplant Parmesan images

1 lg.	eggplant, peeled and cut into ¼-inch-thick slices
2	eggs
1 Tbs.	water
1 cup	bread crumbs
⅔ cup + 2 Tbs.	olive oil, divided
	salt to taste
6 oz.	mushrooms, sliced
1 (26 oz.) jar	marinara sauce
15 oz.	ricotta cheese
2 cups	mozzarella cheese, thinly sliced
1½ cups	Parmesan cheese, grated

Preheat oven to 400°F. Spray a baking sheet and a 9 × 13 casserole dish with nonstick cooking spray. Beat eggs with water in a small bowl. Dip eggplant slices in egg wash, then in plate of bread crumbs. Layer eggplant on baking sheet, slightly overlapping. Drizzle with ⅓ cup olive oil and sprinkle with salt. Bake 20 minutes. Remove from oven and turn. Drizzle with another ⅓ cup olive oil and salt to taste. Bake 20 more minutes. Set aside. While eggplant is cooking, sauté mushrooms in remaining 2 tablespoons olive oil in large skillet over medium heat about 4 minutes. Remove from heat and add marinara sauce. Mix well.

Reduce oven temperature to 350°F. Cover bottom of casserole dish with half of the sauce. Add half the eggplant slices, spreading in an even layer. Spoon half of the ricotta over, and top with half of the mozzarella and Parmesan. Repeat layers. Bake approximately 45 minutes or until bubbly. Serves 6.

Complete the meal with Herbed Spaghetti Squash.

Vegetarian Spinach and Ricotta Shells images

16	jumbo pasta shells, cooked according to pkg. directions
2 tsp.	olive oil
1 cup	frozen chopped spinach, thawed and squeezed dry
2	garlic cloves, minced
8 oz.	ricotta cheese
8 oz.	mozzarella cheese, shredded
1	egg, lightly beaten
1 Tbs.	fresh basil, chopped
2 cups	marinara sauce
2 Tbs.	Parmesan cheese, grated

Toss cooked pasta shells with oil in a large bowl. Set aside. Preheat oven to 375°F. In a large bowl, combine spinach, garlic, ricotta, mozzarella, egg, and basil. Mix well.

Spread ½ cup of the marinara sauce in the bottom of a 9 × 13 baking dish that has been sprayed with nonstick cooking spray. Fill each pasta shell with spinach mixture and arrange in the dish. Pour remaining sauce over and around the stuffed shells and top with Parmesan. Cover with foil and bake 25 minutes. Uncover and continue baking 10 more minutes.

Vegetarian Layered Enchiladas images

2 cups	frozen corn, thawed
1 cup	bell pepper strips
3 Tbs.	lime juice, divided
2 Tbs.	chili powder, divided
1 (15 oz.) can	diced tomatoes with green chiles
8 oz.	frozen chopped spinach, thawed and squeezed dry
1 (15 oz.) can	black beans, rinsed and drained
4 Tbs.	cilantro, chopped and divided
8 (6 in.)	corn tortillas
¾ cup	mozzarella cheese, shredded, optional
	sour cream and salsa to garnish as desired

Preheat oven to 400°F and spray a 9 × 13 casserole dish with nonstick cooking spray. In a large pot, combine corn, bell peppers, 2 tablespoons lime juice, 1 tablespoon chili powder, tomatoes, and spinach, and cook over medium-high heat for 10 minutes. Mash black beans with 2 tablespoons cilantro, 1 tablespoon chili powder, and 1 tablespoon lime juice.

Place four tortillas in bottom of casserole, overlapping a bit. Spread bean mixture evenly over each. Spread half of the vegetable mixture and a sprinkling of cheese, if using. Top with remaining tortillas, vegetables, and cheese, if using, and bake until heated through and cheese is melted, about 15 minutes. Transfer to plates and garnish with remaining cilantro, sour cream, and salsa, if desired. Serves 4–6.

Sweet and Sour Tofu images

1 lb.	firm tofu, cut into bite-size cubes
1 cup	prepared soy ginger stir-fry sauce, divided
1 Tbs.	canola oil
1	red bell pepper, seeded and chopped
1	green bell pepper, seeded and chopped
½ cup	yellow onion, chopped
2 cups	pineapple, cut into ¾-inch chunks
1 Tbs.	rice vinegar
2	green onions, thinly sliced
	chopped, roasted peanuts to garnish, if desired

Gently toss tofu cubes in ¼ cup of the soy ginger sauce. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add tofu and cook, stirring occasionally, until golden brown. Transfer tofu to a large plate and keep warm. Add bell peppers and onions to skillet and cook, stirring occasionally, for 3 minutes. Add pineapple and cook 3 minutes more. Reduce heat to medium-low. Add remaining ¾ cup soy ginger sauce, vinegar, and green onions and stir gently once or twice. Gently stir in tofu and heat through. To serve, top with peanuts, if desired.

Complete the meal with rice or noodles and Crunchy Asian Slaw.

Vegetarian Stuffed Peppers images

4	poblano peppers, cut in half lengthwise and seeded
1½ cups	fresh or frozen corn kernels, thawed
1 (15 oz.) can	black beans, drained and rinsed
¾ cup	brown rice, cooked according to pkg. directions
3 Tbs.	olive oil
1 tsp.	salt
¼ tsp.	black pepper
4 oz.	feta or goat cheese, crumbled

Preheat oven broiler. Adjust rack to the highest position. Place poblanos skin side up on a foil-lined baking sheet. Broil until skin is charred, about 3 minutes. Remove from oven and let cool.

In a large bowl, combine corn, beans, cooked rice, oil, salt, and pepper. Remove skin from poblanos (it's easiest to use your fingers) and discard. Spoon rice mixture into the peppers and sprinkle with cheese. Serve at room temperature.

Complete the meal with Summer Tomato Cheese Tart.