MEATBALLS AND VEGETABLES SKILLET MEAL

1 bag frozen meatballs, partially thawed OR your own cooked meatballs you have made ahead

1 can (10 1/2-oz) cream of mushroom soup
1/2 cup milk
1 pkg (9-oz) frozen French-style green beans
1 pkg (10-oz) frozen corn

In a large skillet, stir the soup and milk together until smooth. Place the frozen beans and corn in the skillet; add the meatballs. Place lid on skillet and heat to boiling over medium heat. Reduce the heat to low and cook 5 minutes. Stir and cook another 5 to 10 minutes until heated through.

file photo - not this exact recipe

SALAD WITH TOASTED ALMONDS AND RASPBERRY DRESSING

DRESSING:

2 cups frozen raspberries, thawed
2 cups wine vinegar
2/3 cup olive oil
1 tsp honey
2 garlic cloves, crushed

Puree raspberries in blender or food processor; strain through a sieve and discard seeds. Pour into a jar.  In a jar with a tight filling lid combine 1/3 cup of the raspberry vinegar with the olive oil, honey and garlic; shake vigorously until well mixed.

SALAD:
8 cups mixed salad greens
1/2 large red bell pepper, julienned
1/2 cup finely diced carrot
1/2 cup seedless grape halves
1/4 cup toasted almonds

Arrange the salad ingredients on individual salad plates or in a large salad bowl.  Serve with the above raspberry dressing.

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SPICY PORK STEW

1 lb pork tenderloin, cut into bite-size pieces

salt to taste
pepper to taste
1 tbsp canola oil
20 to 24-oz frozen mixed vegetables of your choice
2 garlic cloves, minced
1/4 to 1/2 tsp (depending on taste) cajun seasoning
1 can (4 1/2-oz) diced green chiles
1 tsp cumin
1 cup water
fresh cilantro for garnish

In a Dutch oven, heat the oil over medium-high heat.  Lightly sprinkle the meat cubes with salt and pepper; add to the oil and cook 4 to 5 minutes until browned.  Stir in the vegetables-except for 1 cup you reserve, cajun seasoning,and cumin. 

Place the reserved vegetables, garlic, and green chilies into a blender container and blend until smooth; pour mixture into the Dutch oven.  Bring the stew to a boil, reduce the heat and simmer for 15 to 20 minutes until the meat is done and the vegetables are tender, stirring occasionally.

To serve, ladle into soup bowls and top each with a couple sprigs of the fresh cilantro.

Yield: 4 servings

Note:  Yummy served with crusty, lightly toasted bread.
 

 

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CHICKEN & WILD RICE CASSEROLE

4 slices cooked bacon, save 3 tablespoons of the drippings

3/4 cup diced carrot

8-oz fresh mushrooms, sliced

1/2 cup diced celery

1 cup sliced leeks

1 tbsp minced garlic

Salt to taste

Black pepper to taste

4 cup cooked brown and wild rice blend (about 2 cups dry)

2 cups shredded rotisserie chicken

2 cups sour cream

1/2 cup slivered almonds, toasted

1/4 cup chopped fresh parsley

2 tbsp chopped fresh thyme

2 tbsp fresh lemon juice

8-oz Monterey Jack cheese, shredded

1/2 cup grated Parmesan cheese

Preheat oven to 400-degrees. Lightly grease a 2-qt baking dish.

In the reserved bacon drippings, in a large skillet over medium heat, cook carrot until beginning to soften, about 4 minutes. Add the mushrooms and celery to the skillet cooking until mushrooms start to soften then add the leeks and garlic; season veggies with the salt and pepper to taste. Transfer the mixture to a large bowl.

Stir the rice, chicken, bacon, sour cream, almonds, parsley, thyme, and lemon juice into vegetable mixture. Transfer mixture to the prepared baking dish.

Combine the Monterey Jack and Parmesan cheeses and sprinkle over the casserole. Bake at 400-degrees 25-30 minutes until the cheese begins to brown and casserole is heated through.

Yield: 8 servings

recipe idea and photo from CruisineAtHome.com

WENDY'S HOMEMADE CHOCOLATE FROSTY