This is a nutritious easy soup and freezes well. Also, Lentil Soup can be made in a crock pot for a ready to serve work night dinner. You can stir in cooked rice or small pasta when serving to make it a main course. Make it vegetarian , just change the stock to vegetable.

Ingredients;
1 LB dry lentils
32 oz chicken or beef stock
2 cups water
2 bay leaves
1 LRG onion, chopped fine
3 stalks of celery, chopped fine
3 carrots, chopped fine or leave chunky if you like
Salt & pepper to taste

Directions;
Rinse and drain the lentils a few times. Add all other ingredients and simmer covered for two hours or until lentils are soft. If you use a crock pot, leave it on low for 6-8 hours or on high for 3-4 hours.

This veal and peppers dish is great by itself or served on crusty Italian bread. You don’t need to buy expensive veal since it cooks as a stew and will become very tender.

Ingredients:
2 LBS veal stew meat, cubed
2 TBLS olive oil
3 cloves garlic, sliced
1 LRG onion, sliced thick
3 bell peppers, sliced thick, I use a tri color mix of peppers
2/3 cup dry white wine
dash of red pepper flakes
1 TBLS parsley, minced
Dash of oregano
3 basil leaves, torn
2 cups crushed Italian tomatoes, use a chunky type

**Optional** add a small piece of Parmesan cheese rind

Directions:
In a pan large enough for the veal to be in a single layer heat the oil and add the veal to saute and slightly brown. Add the garlic for a few minutes and then add the wine and scrap all the drippings. At this point you could transfer to a crock pot if you like. Add the balance of ingredients. Cook on a low simmer covered for about 2 hours in the pan or 4 hours in a crock pot or until the veal is fork tender.

This one pan entree is impressive looking and takes no time at all to make. Chicken with artichokes is tasty and freezes well too.

Ingredients;
6 chicken cutlets, tossed in 4 TBLS flour
3 TBLS unsalted butter
3 TBLS olive oil
2 TBLS shallot, minced
1/2 cup dry white wine
1/2 cup chicken stock
1 box frozen artichoke hearts(buy the canned if you can’t find frozen)
1 TBLS capers
Sprinkle of parsley flakes
Salt & pepper to taste

Directions;
In a large frying pan heat the butter and oil. Add the shallot for 2-3 minutes then add the cutlets. Saute the cutlets a few minutes on each side. Turn the heat up to med-high and add the wine and stock. Simmer 2-3 minutes. Add the balance of ingredients and simmer covered on low for 20 minutes.

Serve with you favorite starch & veggie.

**Change the butter to all olive oil to make this health friendly.

tuna tossed salad is a great salad for a meal, refreshing and satisfying.
Be sure to use a good olive oil and vinegar for best taste results.

Ingredients;
1 head red leaf lettuce, washed dried and torn into pieces
1 tomato, large diced
1 cucumber, peeled and large diced
3 thin slices red onion
6-10 olives, any kind you like
5oz-6oz can tuna, drained, any kind you like, I used Bumble Bee gold solid albacore
1/4 cup cheese, any kind you like, I used Feta
1/4 cup extra virgin olive oil
1/4 cup vinegar, any kind you enjoy; fig, balsamic, red vine, flavored
a good sprinkle of each; dried basil, oregano, parsley & black pepper

Directions;
Place all in a bowl and toss. Serve immediately or withhold dressing and serve anytime.

Use the tender and flavorful sea scallops for this recipe.

You can make any shellfish with White Wine Butter Sauce, just adjust the cooking time accordingly.

Ingredients:
1LB fresh sea scallops
1 TBLS shallot, minced
4 TBLS unsalted butter
1/2 cup dry white wine
1 TBLS fresh lemon juice

1/2 cup Italian flavored bread crumbs mix with a drizzle of olive oil so they are a little pasty.

Directions:
Preheat oven to 400.
Place the scallops in an oven proof baking dish, set aside.
In a frying pan saute the butter and shallot for a few minutes. Turn the heat to high and add the wine and lemon juice. Simmer for a few minutes.
Pour over the scallops and top each of them with a little of the bread crumb mixture. Bake for about 10-15 minutes until they are just firm.

This recipe is a staple at our Christmas Eve “Feast of the Seven Fishes”

This Marinara sauce is light, versatile and only takes 30 minutes from stove to plate.
Try it as a plain sauce or with my variations listed at the end of the recipe.
Pictured is with shrimp over linguine.

Ingredients:
2 TBLS olive oil
2 cloves garlic, crushed and minced
3-4 leaves of fresh basil, torn
28oz-35oz can crushed tomatoes in puree (my favorites are “Pomi, Sclafani or Tuttorosso” brand)
add some red pepper flakes if you like spicy

Directions:
Heat a 3qt sauce pot add the oil and garlic for 2-3 minutes. Add the balance of ingredients and simmer covered for 30 minutes.
This will cover about 3/4 LB pasta.

**variations**
add up to 1LB of all or either; raw deveined, shelled shrimp, bay scallops, cut/cleaned calamari and simmer just a few minutes longer, until the seafood is cooked.
Or serve over anything you like such as store bought fresh pasta.

This Pork Tenderloin roast dish slices like butter and the veggies compliment it perfectly.

Ingredients:
2-2.5 LBS pork tenderloin roast (try not to get the one that is injected with salt solution)
1 TBLS olive oil
1 TSP garlic powder
1 TSP onion powder
1/2 TSP paprika
Kosher salt and pepper to taste

Combine the above and rub the roast with it, set in a roasting pan.
Preheat oven to 375.

Peel and cut the below into 2″ pieces and toss with 1 TBLS olive oil.
2-3 large carrots
2 med sweet potatoes
2 large parsnips

Place in roasting pan with pork and roast in oven for about 45 minutes to 1 hour or until pork is cooked as desired. Pork can be med pink in center now instead of cooking it through. It’s your choice. If the veggies are still too hard just remove the pork and continue roasting the veggies.
Let the roast rest for about 15 minutes before slicing.

This is a take on the traditional beef stew. Tasty and freezes well.

Ingredients:
2-2.5 LBS cubed beef for stew
2 TBLS olive oil
1 cup dry red wine
1 cup beef stock
2 cups frozen pearl onions
1 cup celery, cut into 1″ pieces
4 carrots, peeled and sliced into 1″ pieces
2 TBLS tomato paste
1 bay leaf
Salt and pepper to taste
1/2 cup water
1 TBLS corn starch
1 TSP Kitchen Bouquet or Gravy Master seasoning

Directions:
In a sauce pot heat the oil to med and add the beef. Brown for 10 minutes. Turn up the heat to high and add the red wine. Stir to deglaze the scrapings for a few minutes. Pour into a crock pot or stove top pot to cook. Add the ingredients except water, corn starch and gravy seasoning. Simmer on low stove top for 2 1/2 hours or in the crock pot on the high setting for four hours or until the meat is fork tender. Once just about done stir the corn starch and gravy seasoning into the water. Pour into the crock pot /stove top pot and stir. This will thicken the gravy slightly. Heat on high for 5 minutes and serve with a side starch such as mashed potatoes or cooked egg noodles.

This beef Stroganoff is a simple version. It can finish cooking in a crock pot if you like. Use can use any beef steak cut you like but no need to use expensive beef since it cooks the meat tender.

Ingredients:
1LB beef sirloin, sliced into strips
4TBLS flour
4 TBLS butter
1 TSP garlic powder, not salt
1 10.5 oz can beef consomme + 1 1/2 cans of water
6 oz can tomato paste
8 oz fresh mushrooms, sliced
4 oz sour cream
Egg noodles for serving cooked according the the box directions

Directions:
Coat the beef with the flour. In a large frying pan melt the butter and brown the beef. Remove the beef and add the mushrooms, saute for a few minutes covered. Add the beef and stir. Add consomme, water, garlic powder, tomato paste and stir. Cook covered on a low simmer or transfer to a crock pot. Cook for 2 hours in the frying pan or 4-5 hours in a crock pot. Stir in sour cream and simmer for a few minutes. Serve over cooked egg noodles.

Start this pot roast recipe in a deep sauce pan but then it goes into a crock pot for easy no fuss cooking.
The pureed ingredients make a delicious gravy.

Ingredients:
4LB bottom round beef roast or a similar beef cut
Salt & Pepper
3 TBLS olive oil
2 med onions, sliced
4 cloves garlic, chopped
1 cup dry red wine
2 cups beef broth, I use low sodium
1/2oz – 1oz dried Porcini mushrooms(usually in a bag hanging on a rack in the produce aisle)
1 large sprig fresh rosemary

Directions:
Pat the meat dry and sprinkle well with salt and fresh ground pepper. Heat in a deep sauce pot 2 of the TBLS of oil. Brown the meat well on all sides. Remove the meat and place it in a crock pot, set aside. Add the remaining 1 TBLS oil and the onions, scrapping the brown from the pan until the onions are tender. Add the garlic for one minute then add the wine. Boil for about a minute and add the broth and mushrooms. Pour the boiled ingredients into the crock pot with the meat. Cover and cook on hi for 3-4 hours. Or you can cook covered in the oven for the same time at 350.
Remove the beef from the crock pot and cover on a plate. Spoon off any excess fat from the juices. Use a submersible or a regular blender to puree all the juices. Be sure not to fill the blender more than half way as hot ingredients expand. Pour puree into a sauce pot add the rosemary and simmer for about 10 minutes, this will make your gravy. Season with salt and pepper to taste. Slice the meat and top with gravy for serving.

This Mexican style chicken dish is tasty and great for the crock pot. Add a jalapeno pepper if you like Mexican chicken spicy.

Ingredients:
1 LB boneless chicken breast, sliced into strips
1 pkg McCormick chicken fiesta or chicken taco seasoning
One 14.5oz can diced tomatoes + 1/2 can water, you can use the seasoned variety like green pepper, celery and onion
1 medium onion, sliced thin
1 TSP cilantro
1 sliced avocado
shredded sharp cheddar cheese

Directions:
Place all ingredients except avocado and the cheese in a crock pot and stir.
Cover and cook for 4 to 6 hours.
Serve with rice or in a taco style shell with the avocado and cheese on top.

Cajun gumbo Ingredients:
4 stalks celery, sliced
1 med onion, diced
1 red bell pepper, diced
2 TBLS veggie oil
2 TBLS Chef Paul’s Magic salt free all purpose seasoning, a short blue can in the spice aisle
1 14.5oz can stewed tomatoes, chopped
1 bay leaf
2 12oz-14oz cans chicken broth, low sodium is best
1 LB pkg frozen sliced okra
2 halves boneless chicken breasts, cubed
2 links Cajun style andouille sausage, sliced, it’s usually near the hot dogs and bacon in your supermarket
12oz pkg frozen crawfish tail meat (if not available use fresh lump crab meat)
1 LB raw shrimp, peeled and deveined, tails can be left on

Directions:
Saute the celery, onion and pepper in the oil in a large frying pan. Add the Chef Paul’s seasoning and stir. Add the tomatoes, chicken broth, bay leaf and okra. Bring it to a simmer. Add the chicken and sausage. Continue to simmer for about 10 minutes. Add the crawfish meat and shrimp and simmer for 4-5 minutes. Serve in a bowl alone for a lower carb option or over the rice of your choice.

This Roasted Garlic and Lemon Chicken recipe is soooo gooood. The oven temp sounds high but the bacon protects the chicken from over browning and sears in the juices. Using fresh herbs is essential for the full flavor.

Ingredients:

1 (5 to 6-pound) roasting chicken
ground black pepper
6 or more springs of fresh thyme, a good hand full
4-6 fresh sage leaves
2-3 fresh rosemary springs
1 lemon, halved
1 head of garlic, cut in 1/2 crosswise
4 slices of thick sliced bacon (can be turkey bacon)
1 cup dry white wine
1/2 cup chicken stock

Directions:
Preheat the oven to 425.
Remove the chicken parts from inside the chicken. Wash the chicken with cold water and salt. Trim any excess fat. Place the chicken in a large roasting pan. Sprinkle with pepper. Stuff the cavity with the rosemary, thyme, sage, ½ a lemon and ½ a head of garlic. Place the bacon on the top of the breast and legs. Place the remaining lemon and garlic in the roasting pan cut side down.
Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Place on a platter and cover with aluminum foil while you prepare the gravy.
Spoon off the fat from the bottom of the pan leaving the chicken juices and only about 2 tablespoons of the fat. Pour the drippings into a sauce pan and add the wine, ½ cup chicken stock and squeeze the garlic from its husk, bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, lemon and herbs. Serve with the gravy.

This Lasagna recipe has so many variations. This one is my version.
It freezes well so make a few small pans for another work day dinner.

***First you have to make my Italian Tomato Sauce, with meat is best but you can make a meatless Lasagna too***

Ingredients:
1 LB box of Lasagna pasta, cooked according to the directions on the box or if you can buy fresh pasta that’s even better.
3 LBS whole milk ricotta cheese
3 XLRG eggs
2 TBLS parsley, minced
1 cup grated Parmesan or Romano cheese plus more for the layers
16oz shredded whole milk Mozzarella cheese
Salt & Pepper to taste

Directions:
Cook the pasta, drain and place it hanging over the sides of a colander.

This will prevent them from sticking together.
Mix together the ricotta, eggs, parsley, ½ cup of the Parmesan or Romano cheese, salt & pepper to taste.

Set aside.
In a deep 3x9x13 pan place a thin layer of sauce and then a layer of the cooked pasta.

Top with about a 1” layer (approximately a third) of the ricotta mixture, dust with the shredded Mozzarella and grated cheese. Spoon a good layer of sauce over this ( be generous with the sauce so it doesn’t dry when baking) and then crumble 2 meatballs and 2 sausage and sprinkle it over the sauce layer. Top with another layer of ricotta mixture and repeat for three layers of pasta. End with the pasta on top, sauce and sprinkle with the Mozzarella and the remaining grated cheese.

Cover with foil.
Bake covered with foil at 325-350 for about 1 to 1-1/2 hours until the center puffs and its hot all the way through.
Let it rest for about 20 minutes before cutting to serve.

Italian Tomato Sauce, better known as “gravy”. Growing up, this was a traditional Sunday meal.
There are many recipes for this sauce but here is my version without meat and then the version with meat.

Ingredients:
4 x 28oz cans of whole Italian plum tomatoes; use tomatoes from Italy, it makes a big difference
3 TBLS olive oil
4 cloves garlic, mashed and chopped
5-6 fresh basil leaves, torn
Directions:
Puree the tomatoes in a blender. In a large sauce pot saute the garlic in the oil for 2 minutes and add the pureed tomatoes and basil.

Simmer on very low heat covered for 1 hour. Then uncover and simmer for 30 minutes.
**If you want the meat (there are many meats that can be added but I’ve given you the two most popular) version add the below meats and increase the covered simmer time to 2 hours then uncovered for 45 minutes.

Meatballs & Italian Sausage

Ingredients:
1LB ground mixed veal, pork and beef
2 cloves garlic, mashed and chopped
1 cup plain bread crumbs
3 XLRG eggs
¼ cup milk
2 TBLS chopped parsley
½ cup grated Parmesan or Romano cheese
1 TSP dried basil
Pepper to taste

Directions:
Preheat oven 400. Mix all together and form into 1/3 cup balls. Place on a sheet pan and bake at 400 for 15 minutes until the tops are bubbly. They will be set but not cooked through. Remove from sheet pan and add to pot with sauce.

Italian Sausage
Buy the Italian sausage at a market that makes it if you can. The supermarket sausage just does not compare.
1LB-1 ½ LB of Italian sausage links

Directions:
Brown in a frying pan and add to the pot with sauce.
Some people like to add the frying pan drippings to the sauce, but that can get oily, so use your discretion.

When the sauce is done it will be slightly thicker than when the tomatoes were first pureed. The meat will be tender but not falling apart.
Serve over your favorite pasta.

This Meatloaf recipe is the old red sauce standard. Comfort food !!

1 LB ground veal, pork and beef mix (you can use only 90% lean beef if the meat trio is unavailable)
1 cup bread crumbs or diced stale bread (you can also use flavored breads crumbs if you like)
3 XLrg eggs, beaten
16oz can tomato sauce
¼ cup parmesan cheese
1 med onion, diced and sauteed with a little olive oil
1 TBLS parsley, chopped
Salt and pepper to taste

Mix all together except for half of the tomato sauce. Place in a baking dish and form into a loaf.
Pour the remaining tomato sauce over the top. Bake at 350 for 45 minutes to 1 hour.

This casserole style Eggplant Parmesan recipe is delicious and freezes well.

Ingredients:
one 8″ long fresh purple eggplant
2 cups of Italian flavored bread crumbs (you can add a little extra parsley and dry basil if you like)
1/2 to 3/4 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
3 eggs, slightly beaten
Canola oil & olive oil
2 x 28oz cans crushed tomatoes
2 cloves garlic, crushed and chopped
4 basil leaves, shredded

Directions:
In a med sauce pot saute the garlic in a TBLS of olive oil. Add the tomatoes and basil. Simmer covered for 1 hour.
Preheat oven to 400.
Peel and slice the eggplant into 1/4″ slices.

Dip them in the egg and then the bread crumbs.

Once you have coated all the eggplant pour a few TBLS of both oils into a lipped cookie sheet. Heat the pan for a few minutes in the oven and then place the eggplant slices in the hot pan. Bake for about 10 minutes turning them once until they are lightly brown. Remove from pan and place on a tray lined with paper towels to absorb the excess oil. Repeat until all the eggplant is cooked.
In a casserole pan pour a enough tomato sauce to coat the bottom. Place the eggplant in a layer and sprinkle some of both cheeses. Add more sauce to coat and repeat to make three layers ending with tomato sauce and cheese on top.
Bake at 350 for about 30-40 minutes until hot. Serve alone or with a side of pasta.

The Broccoli Rabe with Italian Sausage and potatoes recipe is an old style way of making this Italian broccoli dish. Some stores call it “Rapini”.

Ingredients:

6 Italian sausage links
2 heads of broccoli rabe, washed and bottom stems trimmed
4 cloves, garlic, mashed
3 TBLS olive oil
3 Red or Yukon gold potatoes, peeled and cubed

Directions:
Wash and trim the broccoli and steam it for about 10 minutes. Drain and set aside. Roast the sausage in the oven on 400 for 15-20 minutes or grill them until just cooked though. Slice the sausage links into 3 pieces each.
In a large frying pan add the oil and sauté the potatoes until just tender. Add the garlic and saute for a minute or two. Add the broccoli and sausage, simmer covered for 15 minutes, turning often.

This Pork Chop recipe is best made with fresh herbs.

Ingredients:
4 rib cut pork chops, ¼” with bone
3 TBLS olive oil
2 Med onions, sliced
2 cloves garlic, mashed
½ cup red wine vinegar
½ cup sliced hot cherry peppers
1 spring fresh rosemary
4-5 springs fresh thyme
3-4 fresh sage leaves

Directions:
In a large frying pan brown the chops over a med-high heat in the oil with onions on top.

Add the garlic and saute a few minutes. Reduce the heat and add the balance of ingredients and cover to simmer 15-20 minutes. Remove the cover and turn the heat up to brown a little more if needed.

Fast and easy way to use all those garden tomatoes, Fresh Garden Tomato Sauce.
It’s a classic fresh and light tomato sauce. 30 minutes from stove to table.
I list a few optional additions at the bottom.

12 garden fresh tomatoes, diced, plum/Roma type are preferred
2 cloves of fresh garlic, sliced thin
¼ cup virgin olive oil
6 fresh basil leaves, sliced thin
¼ cup grated Parmesan cheese
Salt and red pepper flakes to taste
1LB any type pasta; spaghetti, angel hair, ziti cooked according to the box directions and drained(I like Barilla or DeCecco pastas)

Directions:
In a large frying pan sauté the garlic in the olive oil for 2 minutes then add the other ingredients except the pasta and cheese. Simmer for 15 minutes. Pour over pasta and serve garnished with grated Parmesan cheese.

**Optional; add 1/2 cup dry white wine, 2 TBLS capers, 1/2 cup pitted olives(any type you like) for the last 5 mins of simmering

This is an easy and quick impressive dish to make. Serve Shrimp Scampi on a large platter garnished with lemon slices.

Ingredients:
1 LB linguini, cooked according to the box directions (I prefer Barilla or DeCecco pasta)
1LB raw shrimp, peeled and deveined
4 TBLS butter
5 TBLS extra virgin olive oil
2 shallots, minced
3 cloves garlic, minced
2/3 cup dry white wine
Juice of one lemon
¼ cup finely chopped parsley leaves, fresh is best
Dash of red pepper flakes
Salt to taste

Directions:
In a large skillet pan on med heat melt the butter and add the olive oil, shallots and garlic. Sauté for 2 minutes and add the lemon juice. Turn the heat up and add the shrimp and the balance of the ingredients sauté shrimp for just 2 minutes on each side. Pour over cooked pasta, garnish with lemon slices and serve in a large platter.

A classic German Style Kraut and Grilled Wursts recipe changed for an easy work night dinner.

Ingredients:
1 LB bag Sauerkraut
1 TBL veggie oil, any kind
1 Med onion, large diced, sautéed
½ TSP caraway seeds
6 Juniper berries (if you can locate them)
6 Knockwursts or any kind you like

Directions:
Place the kraut in a colander and rinse with cold water, drain well. In a skillet sauté the onion in the oil, add the kraut and the balance of the ingredients(not the wursts), cover a simmer on low for 30 minutes. Grill the wursts and serve them on the side or cut into pieces and add to the kraut mixture and simmer a few minutes more.

A tasty Grilled Smoked Pork Chops recipe and a fast meal after working all day.

Ingredients:
4-6 Smoked pork chops ( found in most supermarkets)
¼ cup real maple syrup
Dash of each; cinnamon, nutmeg, orange juice and vanilla

Directions:

Place all but the chops in a sauce pan and bring to a boil for a few minutes. Brush the mixture on the chops and place on the grill. Grill for 5-10 minutes, just until grill marks are on both sides while you continue to brush with the sauce.
Serve with you favorite side items.

These Baby Back Ribs will melt in your mouth!!

1 rack of baby back pork ribs
½ cup brown sugar
½ cup molasses
¼ cup any type BBQ sauce
½ cup ketchup
2 TBLS spicy mustard
½ cup any type cola soda

Directions:
Mix together all except the ribs in a pot and simmer just 5 mins or so until bubbly and melted. Brush ½ the mixture on both sides of the ribs and place them in a roasting pan (cut the rack in half to fit if you need to). Cover with foil and bake at 375 for 1 ½ – 2 hours. Place ribs on the grill and brush with remaining sugar mix and brown to your liking. If you don’t want to grill you can finish them in the oven broiler.

This White Clam sauce recipe is fast and easy.

5 cans (6.5 oz each) chopped or minced clams with the juice,
If you have a market that offers fresh clams or just the meat & juice by all means use it.
Otherwise Bumble Bee is the best canned brand

¼ cup virgin olive oil
3 cloves fresh garlic, diced and mashed
2 TBLS parsley dried or fresh
1 TBLS basil dried or fresh
1 TSP oregano, dried
3 TBLS fresh lemon juice
3 slices of lemon for garnish
¼ cup grated Parmesan cheese for garnish
1/4 cup white wine (optional)
Dash of red pepper flakes
1LB linguine, cooked and drained, I like Barilla or De Cecco pastas

Directions:

Boil the water and cook the pasta according to the box directions.
Pour the oil in a sauce pot and saute the garlic for a minute or so. Add the other ingredients and simmer for only 2 minutes. Pour over cooked pasta and serve. Garnish with a sprinkle of grated Parmesan cheese and a few lemon slices.

This recipe of Grilled Lamb Chops taste exceptional made on the grill.

4 baby lamb chops, loin or rib cut
2 TBLS virgin olive oil
1 TSP Bell’s Seasoning (the yellow box with the turkey feathers on it you see out at Thanksgiving)
1 clove garlic, mashed
splash of lemon juice

Directions:
Mix all the in ingredients and let the lamb marinate 1 hour to over night refrigerated.
Place chops on a hot grill and cook to your liking. Serve with mint jelly on the side.