Lasagna
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Lasagna
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Ingredients
Servings:
Instructions
  1. Saute onion, garlic and meat in pan, stirring frequently until browned. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half of parsley; mix well.
  2. Add tomatoes, tomato paste, and ½ cup water mashing tomatoes with wooden spoon. Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick 1 ½ hours. In a kettle bring 3 quarts of water and l tablespoon salt to boiling. Add lasagna, 2 or 3 at a time. Return to boiling, boil uncovered and stirring occasionally about 10 minutes. Drain in colander. Preheat oven to 3750. In a medium bowl, combine ricotta, egg, remaining parsley, and salt; mix well. In bottom of 13 x 9 x 2 inch baking dish, spoon 1 ½ cups sauce. Layer with 6 lasagna, lengthwise and overlapping, to cover. Spread with half of the ricotta mixture, top with third of mozzarella. Spoon I ½ sauce over cheese; sprinkle with ¼ Parmesan. Repeat layering, starting with 6 lasagna and ending with 1 1/2 cups sauce sprinkled with parmesan. Spread with remaining sauce; top with rest of mozzarella and parmesan. Cover with foil, tucking around edge. Bake 25 minutes· remove foil· bake uncovered 25 minutes longer, or until bubbly. Cool 15 minutes before serving.
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Green Gazpacho soup
Green Gazpacho soup
Green Gazpacho Soup with Shrimp
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Green Gazpacho soup
Green Gazpacho Soup with Shrimp
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Ingredients
Servings:
Instructions
  1. Combine yogurt, 3 tablespoons oil, and juice in a large bowl, stir­ring with a whisk. Stir in poblano, green onions, and bread; let stand 10 minutes, stirring occasionally. Place yogurt mixture in a blender with cucumber, sugar, salt, black pepper, and tomatillos; blend until smooth.
  2. Heat 1 teaspoon oil in a large non­stick skillet over medium-high. Add shrimp to pan; cook about 2-3 minutes per side. Place 1¾ cups cucumber mixture in each of 4 bowls; top evenly with shrimp. Add Parsley leaf to decorate.
Recipe Notes
Nutritional Values:

Calories 352
Fat 18g (sat 3g, unset 13g)
Protein 21g
Carb 26g
Sugars 13g (added sugars 1g)
Sodium 51g
Potassium 2g

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Scottish Red Lentil Soup

This healthy version of Scottish Red Lentil Soup contains no barley. It is great with a crusty bread or crackers.

Scottish Red Lentil Soup
Scottish Red Lentil Soup
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Servings Prep Time
6 Servings 15 min
Cook Time
45 min
Servings Prep Time
6 Servings 15 min
Cook Time
45 min
Scottish Red Lentil Soup
Scottish Red Lentil Soup
Print Recipe
Servings Prep Time
6 Servings 15 min
Cook Time
45 min
Servings Prep Time
6 Servings 15 min
Cook Time
45 min
Ingredients
Servings: Servings
Instructions
  1. Place the red lentils in a bowl and cover with about an inch of water, set aside;
  2. Put the measured water and or Vegetable stock in a large soup pot, with a teaspoon of salt. Bring to boil (skim any scum off that rises to the top) then let it simmer.
  3. In a medium frying pan, saute the onion, carrots, celery and turnip/rutabaga in the olive oil for about 6 or 7 minutes on medium heat. Remove from the heat.
  4. Add the red lentils and the sautéed vegetables, and another teaspoon of salt; stir well and let simmer for about 30-45 min or until lentils are tender.
  5. Season soup with salt to taste and freshly ground pepper.
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Lemon Chicken and Shell pasta
Lemon Chicken and Shell pasta
Lemon Chicken with Sea shell Pasta
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Servings
4 Servings
Servings
4 Servings
Lemon Chicken and Shell pasta
Lemon Chicken with Sea shell Pasta
Print Recipe
Servings
4 Servings
Servings
4 Servings
Ingredients
Servings: Servings
Instructions
  1. Cut chicken into small cubes then poach in broth until done.
  2. Add half of the chopped cilantro, lemon juice, pepper to the chicken and broth.
  3. Add the miniature seashells pasta and cook for another 8 to 10 minutes.
  4. If you want to thicken the mixture use 1 tablespoon of cornstarch to some of the liquid about a ½ cup and whisk in a small bowl then add to the chicken mixture and stir it will thicken and then turn off. a
  5. Top with the last of the cilantro and serve.
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Pork Loin with Apple Stuffing
Pork Loin with Apple Stuffing
Roast Pork Loin With Sweet and Tart Apple Stuffing
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Servings
6 servings
Servings
6 servings
Pork Loin with Apple Stuffing
Roast Pork Loin With Sweet and Tart Apple Stuffing
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Cherry Marmalade Glaze:
Apple Stuffing:
Roast Pork Loin:
Servings: servings
Instructions
Cherry Marmalade Glaze:
  1. Mix all glaze ingredients in a small saucepan over medium-high heat until marmalade is melted and starts to simmer. Turn off heat and set aside.
  2. Preheat oven to 400° F.
Apple Stuffing:
  1. Sauté all ingredients in canola oil except for chicken stock for 2–3 minutes in large sauté pan over medium-high heat. Slowly add chicken stock until moist, but not too wet. (You may not need it all, depending on how much juice is released from the apples during cooking.)
  2. Remove from heat and chill to room temperature.
Pork Loin Directions:
  1. Meanwhile, cut five slits about 1 inch apart along the length of the loin, forming several pockets. Stuff each pocket with about 2 tablespoons of stuffing (there should be a little left over). Tie one long piece of twine around the length of the loin and tie additional twine across the shorter length as needed to keep the stuffing in place.
  2. Place remaining stuffing on a baking sheet tray, place tied stuffed pork on top and bake for 45 minutes at 400° F or until you reach an internal temperature of 160° F.
  3. Spoon on the dried cherry marmalade glaze, shut oven heat off and let rest in oven for 10–15 minutes. Remove pork loin, slice into portions then serve.
Recipe Notes

Nutrition Per Serving:

Calories 287, Total Fat 14 g, Saturated Fat 5 g, Trans Fat 0 g, Cholesterol 47 mg, Sodium 338 mg, Carbohydrates 23 g, Protein 16 g, Phosphorus 26 mg, Potassium 330 mg, Dietary Fiber 1 g, Calcium 44 mg

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BBQ Turkey Wings

Recipe is courtesy Chef Aaron McCargo and Fresenius Kidney Care website.

BBQ Turkey Wings
Dry Rubbed Turkey Wings – by Chef McCargo’s Receipe
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Servings
7 servings
Servings
7 servings
BBQ Turkey Wings
Dry Rubbed Turkey Wings – by Chef McCargo’s Receipe
Print Recipe
Servings
7 servings
Servings
7 servings
Ingredients
Chef McCargo’s Barbecue Spice Rub:
Servings: servings
Instructions
  1. Preheat oven to 375° F.
Spice Rub Directions:
  1. In a small bowl mix, brown sugar, black packed dark brown sugar, black pepper, red pepper flakes, smoked paprika, granulated garlic, dehydrated onion flakes, chili powder.
Wings Directions:
  1. Pat wings dry and pierce with fork on both sides. Rub wings liberally with spice rub, saving 1 tablespoon for later. Place wings on baking sheet tray and bake wrapped in foil for 30 minutes. Remove wings from oven and discard foil, flip over and cook for an additional 30 minutes. Sprinkle rest of seasoning on wings and flip back over. Turn off oven and let wings sit in oven for 15 minutes,
  2. Serve with a side of low-sodium barbecue sauce.
Recipe Notes

Nutrition Per Serving:

Calories 352,  Total Fat 9 g, Saturated Fat 2 g, Trans Fat 0 g, Cholesterol 103 mg, Sodium 380 mg, Carbohydrates 41 g, Protein 25 g, Phosphorus 159 mg, Potassium 251 mg, Dietary Fiber 0.6 g, Calcium 50 mg

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Orzo Salad
Orzo Salad
Orzo Salad
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Orzo Salad
Orzo Salad
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Ingredients
Servings:
Instructions
In a small bowl:
  1. Mix lemon juice, lemon zest, ¼ cup olive oil, cheese, rosemary, pepper, oregano and red pepper flakes in a large bowl.
Pasta and Vegetables
  1. Cook orzo pasta according to box directions, drain and let sit. (Do not rinse.) Sauté peppers, onions, and zucchini on medium-high heat with 2 tablespoons of oil in large pan until translucent. Add sautéed vegetables and orzo pasta into the large bowl and fold gently until well mixed. Pour lemon mixture over pasta and vegetables. Mix gently. Serve at room temperature or cold.
Recipe Notes

Nutrition Per Serving:

Calories 342 cal, Total Fat 22 g, Saturated Fat 4 g, Trans Fat 0 g, Cholesterol 3 mg, Sodium 66 mg, Carbohydrates 30 g, Protein 7 g, Phosphorus 122 mg, Potassium 317 mg, Dietary Fiber 2.8 g, Calcium 77 mg

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Marinate for Grilled Asian Chicken
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Servings Prep Time
4 to 6 people 6 min
Cook Time Passive Time
6 min 8 Hours
Servings Prep Time
4 to 6 people 6 min
Cook Time Passive Time
6 min 8 Hours
Marinate for Grilled Asian Chicken
Print Recipe
Servings Prep Time
4 to 6 people 6 min
Cook Time Passive Time
6 min 8 Hours
Servings Prep Time
4 to 6 people 6 min
Cook Time Passive Time
6 min 8 Hours
Ingredients
Servings: people
Instructions
  1. Add all liquid and dry ingredients and put in medium size bowl that is preferably round with deep well and blend with a spatula until all ingredients are mixed well. Slice the Chicken Breasts in three pieces length wise. Add to marinate refrigerate at least 8 hours. Then Grill until Chicken is done.
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Bone Marrow Soup
Bone Marrow Soup
BULALO (beef bone marrow soup)
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Servings
4 Servings
Servings
4 Servings
Bone Marrow Soup
BULALO (beef bone marrow soup)
Print Recipe
Servings
4 Servings
Servings
4 Servings
Ingredients
Servings: Servings
Instructions
  1. 1. Boil bone marrow bones and beef shank in a pressure cooker for about 1-1/2 hours or less with a pressure cooker (until the meat is tender and bone marrow is no longer red) 2. Skim off the scum as it floats toward the top. Carefully take out the bones and meat with a wide strainer spoon. 3. Strain the broth for a clearer soup base. Some would discard the broth and start over with fresh water and add beef flavoring. Combine the strained broth with the bones and beef in a deep skillet and add onion, garlic, and peppercorns. 4. Bring back to a boil and skim off excess fat as it accumulates, however, leave some for the flavor. 5. Reduce heat to low. Add corn cobs and chayote. Simmer until corn is done and chayote is tender. 6. Add salt/pepper/fish sauce to taste. 7. Add the bok choy and napa cabbage last to keep it bright green but cooked enough for serving. 8. Serve over hot rice.
Recipe Notes

Recipes by Marie A. Dunaway

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Clark Bartram's MeatLoaf
Clark Bartram's MeatLoaf
Clark Bartram’s Meatloaf
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Clark Bartram's MeatLoaf
Clark Bartram’s Meatloaf
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Ingredients
Servings:
Instructions
  1. Heat oven to 375º. Melt the butter in a large stove-top skillet. Add the red onion and garlic into the skillet and sweat the mixture until translucent. Place the remaining ingredients and onion mixture into a bowl and mix with your hands. Oil a meatloaf pan (5 x 9” loaf pan) with olive oil and press the mixture into a pan. Cook for 40 minutes. While the meatloaf is cooking grab a large stove top wok and place on the stovetop at medium heat. Add olive oil to base of the wok and then add beans. Stir the beans occasionally until they’ve turned golden brown, about 10-15 minutes. Check the meatloaf with a meat thermometer to see if it has reached 160º. Once the temperature is reached, remove the meatloaf and slice.
Recipe Notes

Recipe and images used with permission from Clark Bartram

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