Power Greens Stuffed Chicken

Power Greens Stuffed Chicken

Ingredients

• 1 pound chicken breast boneless-skinless
• 4 ounces Feta Cheese
• 1 cup Power Greens ("salad" mix)
• 4 slices purple onion
• 1 small can tomato sauce
• 1 mango, chopped
• 1/8 teaspoon coriander
• 1/8 teaspoon cumin
• 1 clove garlic
• Salt & Pepper, to taste

Preparation

Preheat the oven to 375 degrees.

Cut chicken into 4 ounce serving size and flatten with meat mallet. 

Put 1 tablespoon Feta and ¼ cup of Power Greens in the center of the chicken.

Roll the chicken breast up (making sure the greens and cheese stay inside) and hold together with a toothpick. 

Place seam side down in baking pan. 

Place a slice of onion on top of each rolled chicken breast.  

Open the tomato sauce and mix in the chopped mango and spices. Divide evenly on top of prepared chicken. 

Bake in preheated oven about 50-60 minutes.

Enjoy!

Mimi's Classic Meatloaf

Meat Loaf

Ingredients

• 2 pounds ground sirloin  
• 2 large eggs
• 1 cup crushed saltines
• 1 onion, chopped
• 1/2 cup ketchup
• 1 teaspoon Worcestershire sauce
• ½ teaspoon sea salt
• 1/8 teaspoon pepper
• ½ teaspoon garlic powder
• 1 teaspoon basil (optional)
• ½ cup ketchup

Preparation

Preheat oven to 350 degrees.

In a large mixing bowl, combine the ground beef, eggs, crushed crackers, and chopped onions, 1/2 cup ketchup, Worcestershire sauce, sea salt, pepper, garlic powder and basil. Mix well until combined.

Pour meat mixture into a large loaf pan and shape into a loaf. 

Spread the remaining 1/2 cup ketchup over the top of the loaf. 

Bake uncovered on 350 degrees for 1 hour. 

Allow to rest for 10 minutes before serving. 

Serves 6 - 8 

Mimi's Beef Stew

Mimi's Beef Stew

Ingredients

• 2 pounds round steak, cut into bite-size pieces
• 1 medium onion, chopped
• 1 cup celery, cut into 1-inch pieces
• 4 potatoes, cut into eighths
• 6 carrots, cut into 1-inch pieces
• 2 slices white bread, cubed
• 1/3 cup cheddar cheese, grated
• 1 - 15 ounce can tomato sauce
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 teaspoon winter savory
• 1 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Preheat oven to 275 degrees.
Add all ingredients into a large dutch oven (or similar pan) and stir to combine.
Cover and bake for 5 hours.

I like to serve this with cornbread and coleslaw!

Honey Sweetened Cranberry Pomegranate Sauce

This recipe has become a Thanksgiving tradition for many years. We prepare the sauce the night before so it has ample time to "flavor up" before Thanksgiving dinner is served!

Honey Sweetened Cranberry Pomegranate Sauce

Ingredients

• 12 ounce bag fresh cranberries
• 1 cup raw honey
• 1 cup orange juice, fresh squeezed
• 1 teaspoon orange zest
• 1/4 teaspoon ground cloves
• 2 cinnamon sticks
• 1 pomegranate, peeled and seeds separated

Preparation

Mix the cranberries, honey, orange juice, orange zest, ground cloves and cinnamon sticks together in a saucepan.
Bring to a boil over high heat. Reduce heat to medium and simmer for 10 minutes, stirring constantly.
Remove from heat and cool.
Stir in the pomegranate seeds.
Transfer to an airtight container and refrigerate at least 8 hours.
Remove cinnamon sticks before serving.

Green Beans and Potatoes

This can be served as a light meal or a side dish.

Green Beans and Potatoes

Ingredients

• 5 strips turkey bacon, sliced
• 1/4 cup onion, chopped
• 6 medium potatoes, quartered
• 2 pounds fresh whole green beans, ends trimmed
• 1/2 teaspoon winter savory (optional)
• 1/2 teaspoon sea salt
• 1/8 teaspoon black pepper
• water (enough to cover)

Preparation

On the stovetop, heat a stock pot over medium heat. 
Add the sliced bacon and brown. 
Add the onion and cook until slightly brown.
Add the potatoes, green beans, winter savory (optional), salt and pepper to the pot.
Add just enough water to cover.
Bring to a boil over high heat.
Cover and reduce heat to medium-low.
After 30 minutes, remove the lid, stir gently and cook for 15-30 minutes longer uncovered. This will allow the potatoes and beans to finish cooking while the juice cooks down a bit.

Serves 6

Regular bacon can be used... we just like the taste and price of turkey bacon. 

End-Of-Summer Italian Style Veggie Bake

Our family loves to garden! Each year we have fun trying to come up with new recipes using our garden produce. This recipe has become one of our favorites!

End-Of-Summer Italian Style Veggie Bake

Ingredients

• 3 eggplants
• 1 zucchini
• 1/2 cup chopped green pepper
• 1 cup chopped onion
• 10 plum tomatoes, chopped
• 4 cloves garlic, minced
• 1 - 6 ounce can tomato paste
• 2 cans water
• 1 teaspoon Italian seasoning
• 1 teaspoon fennel seed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• olive oil (for frying vegetables)
• 1 - 2 cups shredded Parmesan cheese 

Preparation

Wash and slice the eggplants and zucchini.
Heat a large skillet over medium heat.
Add 1-2 tablespoons olive oil to skillet. 
Cook eggplant and zucchini in hot oil, just until slightly browned.
Remove from skillet to a plate lined with a paper towel to drain the juices. 
(Repeat until all the eggplant and zucchini are cooked.)

To prepare the sauce:
Heat a large skillet over medium heat. 
Add 2 tablespoons olive oil, chopped tomatoes, chopped onion and minced garlic. 
Cook, stirring often, until tomatoes have cooked down and are softened. 
Add the tomato paste, water, and spices. 
Reduce heat and cook, stirring occassionally, for 10 minutes.

Preheat oven to 350 degrees.
Lightly grease a 9x13 baking dish with nonstick spray. 
Spread about 1/2 cup sauce on the bottom of the baking dish. 
Add one layer of cooked eggplant & zucchini. 
Cover with one third of the remaining sauce and cheese. 
Repeat layers two more times.
Bake in preheated oven for 1 hour.

You can serve as-is or over rice or pasta.

Pumpkin Custard topped with Honey Maple Cinnamon Whipped Cream

Pumpkin Custard

Ingredients

• 1 - 15 ounce can Organic Pumpkin
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 2 eggs
• 1 – 12 ounce can evaporated milk
• ¾ cup honey

Preparation

Preheat the oven to 400 degrees.

Open canned pumpkin and place in mixing bowl. Add the spices, eggs milk and honey.

Mix slowly with a wire whisk until blended.
Pour into pie pan or baking dish of choice.

Place pumpkin mixture in preheated oven bake 20 minutes at 400 degrees, then reduce heat to 350 and bake for 40 minutes. Turn oven off and let the pie rest in hot oven for 1- 2 hours or until oven is cooled, leaving the oven door closed.Remove custard from oven.
Serve warm or you can refrigerate at the point until ready to serve.

For the ultimate dessert... top with Honey Maple Cinnamon Whipped Cream (recipe below).

Honey Maple Cinnamon Whipped Cream

Ingredients

• 1 pint heavy whipping cream
• 1-2 tablespoons honey *
• 1-2 tablespoons pure maple syrup *
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Preparation

Chill mixing bowl. 

Add the whipping cream and whip until soft peaks form. 

Add the cinnamon honey and maple syrup, beat until desired consistency. 

* You may need to adjust amounts - go by taste!