Brown Butter Tortellini with toasted Garlic & Asparagus

1 lb. cheese tortellini                                 1/2 lemon zest

3 Tbsp unsalted butter                      8 oz. thin asparagus, sliced on a diagonal

2 cloves garlic, finely chopped             1/4 tsp each of kosher salt and pepper

2 Tbsp fresh chopped tarragon              grated parmesan

1/8 cup pine nuts

1. Cook the tortellini according to package directions and drain.

2. Zest 1/2 of lemon. set aside.

3. Melt the butter in a large skillet over medium heat. Add the asparagus and garlic, season with salt and pepper and cook, tossing occasionally, until beginning to soften, 2-3 minutes. Increase the heat to medium-high, add lemon zest and cook, tossing, until the butter turns golden brown, about 2 minutes.

4. Toss the asparagus mixture with the tortellini, pine nuts and tarragon. Serve topped with parmesan.

Pumpkin Wheat Honey Muffins

Ingredients:

1/2 cup raisins                                       1/2 teas salt

1 1/2 cups whole wheat flour           2 eggs

1/2 cup packed brown sugar            3/4 cup canned pumpkin puree

1 teas pumpkin pie spice                     1/2 cup veg oil

3/4 teas baking powder                       1/2 cup honey

1/2 teas baking soda                              1/2 cup chopped walnuts

Directions:

1. Preheat oven to 350 degrees. Grease a 12 cup muffing pan or line with paper liners. Place raisins in a cup, and add enought hot water to cover. Let stand for a few minutes to plump.

2. In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Add in the eggs, pumpkin, oil and honey. Mix until dry ingredients are absorbed. Drain water from raisins, and stir in along with walnuts. Spoon into muffin cups so they are about 2/3 full.

3. Bake for 18-20 minutes in oven, or until the tops spring back when lightly touched. Cool in the pan before removing.

ITALIAN CHICKEN, MUSHROOM, AND ZUCCHINI SKILLET

Ingredients:

1 lb. chicken tenderloins

4 teaspoons olive oil

1/2 yellow onion

3 cloves garlic, minced

12 oz. mushrooms, sliced

2 zucchini, cut in bite-size chunks

2/3 cup sundried tomatoes

2-15 oz. cans fire roasted diced tomatoes

1 teaspoon italian seasoning

Salt & Pepper, to taste

Directions:

In a large saute pan add 2 teaspoons olive oil over medium heat  and add chicken and cook for 5-7 minutes or until browned. Turn and cook the other side until browned and the chicken is cooked through. Remove chicken and set aside on a plate. Add 2 teaspoons olive oil to pan. Over medium heat, saute the onion for 3 minutes. add the mushrooms and continue to saute for 5 minutes. Add garlic, zucchini and sundried tomatoes. Saute for 2 minutes. Add the diced tomatoes, italian seasoning, and salt & pepper to taste. transfer the chicken back to the pan and mix. Cook, covered, until the chicken is heated through and sauce is bubbling.

CROCKPOT SALMON WITH DRY RUB

large piece of salmon

2 tablespoons brown sugar

1 teaspoon paprika

1 teaspoon cumin

1/2 teaspoon crushed garlic

1/2 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon red pepper

aluminum foil

Directions:

In a bowl combine all of the spices with brown sugar. Spread out a large piece of aluminum foil and place the fish on it. Rub the top of the salmon with the spice & sugar mixture (it’s ok to mound up the spice a bit, and it’s fine to only rub the top). Fold the foil over and crimp up the sides to make a contained packet. Put the foil packet into a dry crockpot. Cover with lid and cook on high for 2-3 hours, or on low for 3-5 hours.

ORANGE-GINGER CHICKEN AND VEGGIE

Ingredients:

2 cloves garlic, minced

3 tablespoons reduced-sodium soy sauce

2 tablespoons orange juice

1 tablespoon minced ginger

1 lb. boneless skinless chicken breast, thinly sliced

1 tablespoon olive oil

1 tablespoon water

1/2 onion thinly slices

1 bell pepper (green, yellow or red) thinly sliced

1 cup chopped broccoli

1 tablespoon sesame seeds

2 cups cooked brown rice

Directions:

In a big bowl, whisk together garlic, soy sauce, orange juice & ginger. Add the chicken and toss it around to coat it. Place in frig for 15 minutes or more. Heat your large skillet or wok over medium heat. Put half the oil in the skillet. Throw in onion, peppers, broccoli and water. Stir-fry them until tender, about 5 minutes. Dump them in a new bowl. Add the remainder of the oil to the skillet. Add the chicken, but hold on to the marinade. Cook until done, about 4 minutes while stirring. Add the veggies, marinade and sesame seeds. Stir-fry it all for 2 minutes. Pile everything on rice in a serving dish.

TRIPLE LAYER BROWNIE’S:

Box of brownie mix (make as directed)

7 oz. jar of jet-puffed marshmallow cream

12 oz. bag of chocolate chips

1 cup creamy peanut butter

3 cups rice krispies

Make brownies as directed on package into a 9×13 baking dish. Let cool. Spread a layer of marshmallow creme (warm creme will spread easier, microwave it a few seconds).  Melt a package of chocolate chips (in double broiler on stove), then mix in creamy peanut butter. Remove from heat and stir in rice krispies. Spread on top of cooled brownies. Let stand for a couple hours and cut.

Enjoy!