Tuna Noodle Casserole

Recipe Courtesy of Jo Davison

Serves 6-8

1 pkg of Wide Egg Noodles

1 tbs. of butter (only if you use tuna in water)

2 cans of tuna, I prefer tuna in oil

1 can of Cream of Mushroom Soup

1 cup of frozen peas

1 1/2 cups of Sharp Cheddar Cheese

1 cup of fresh bread crumbs or panko bread crumbs

1/2 cup of finely shredded Parmesan Cheese

2 tbs of Olive Oil

Heat oven to 350 F.

Prepare egg noodles per package directions.  Drain, add butter if using tuna in water.  Add tuna, soup, peas and cheese. Mix to combine.  Add mixture to a prepared (non-stick spray) casserole dish.  In a small bowl, combine bread crumbs, Parmesan cheese and olive oil.  Spread bread crumb mixture evenly over top and bake for 10 - 12 minutes until top is golden.  

D's Tacos

Recipe Courtesy of Jo Davison

Serves 4 -6

1 tbs. Olive Oil

1 tbs. Butter

1 medium onion, chopped

2 potatoes, peeled and small diced

1 lb of ground beef

2 cloves garlic, minced

Salt and Pepper

1 tsp. Paprika

1 cup cheddar cheese, shredded

1 pkg Taco shells

Lettuce and Tomato for garnish

Salsa

Sour Cream

Heat a large skillet on medium-high heat.  Add olive oil and butter.  Add onions and potatoes and cook until onions are translucent and potatoes have softened, approximately 8 minutes.  Add ground beef, break up, add garlic, 1 tsp salt, 1/2 tsp pepper and paprika.  Cook through.  

Heat oven to 350 F.

Assemble tacos.  Place taco shells on a large foil lined baking sheet, add beef mixture and cheese to each one.  Heat thru for approximately 5 minutes, shells should be warmed through and cheese melted.  Remove and serve with salsa, garnish and sour cream.

Chicken with Tarragon Cream and Green Bean Rice Pilaf

Recipe Courtesy of Rachael Ray Magazine

Serves 4

3 tbs butter

1/3 cup broken thin spaghetti

1 cup white rice

2 3/4 cups chicken stock

1 cup frozen French-cut green beans

Salt and Pepper

4 pieces skinless, boneless chicken breasts

1 tbs Olive Oil

8 small white mushrooms, sliced

1 shallot, finely chopped

1 tbs flour

1/3 cup crème fraiche or sour cream

3 tbs chopped fresh tarragon

1 tbs Dijon mustard

In a medium saucepan with a tight-fitting lid, melt 1 tablespoon butter over medium heat.  Add the spaghetti and cook until browned, 2 to 3 minutes.  Add the rice, then stir in 1 3/4 cups chicken stock and bring to a boil.  Lower the heat, cover the pot and cook for 18 minutes.  Stir in the green beans, cover and cook for 5 minutes.  Remove from the heat and let stand for a couple of minutes, then fluff with a fork and season with salt and pepper.

Meanwhile, season the chicken with salt and pepper.  In a large skillet, heat the olive oil, 1 turn of the pan, over medium-high heat.  Add the chicken and cook, turning once, until golden, about 12 minutes.  Transfer the chicken to a plate and cover with foil to keep warm.  Add the remaining 2 tablespoons butter to the skillet and lower the heat to medium.  Stir in the mushrooms and shallot and cook until tender, about 5 minutes.  Season with salt and pepper, sprinkle in the flour and cook, stirring, for 1 minutes.  Whisk in the remaining 1 cup chicken stock, the crème fraishe or sour cream, tarragon, mustard and any chicken juices.  Slice the chicken and serve alongside or on top of the rice.  Spoon the sauce on top.

Pot Roast and Potatoes = Burritos-to-Go

Pot Roast and Potatoes

Recipe courtesy of Jo Davison

Serves 8 - 10

2 medium yellow onions, quartered

2 carrots, chopped, large cut

2 celery stalks, large cut

15 small red potatoes, cleaned

1 large Roast

Olive Oil

Salt and Pepper

6 cloves garlic, smashed, once

1 box of beef stock

In a large slow-cooker add the onions, carrots, celery and potatoes. Season lightly with salt.  In a large skillet, add the olive oil and heat on high.  Season roast with salt and pepper.  When pan reaches temperature place roast in and sear each side for 45 seconds or so.  Do not cook, only sear so the roast will retain the juices while cooking.  Place in slow-cooker and cook on low for about 8 hours.

Burritos-to-Go

Recipe by Jo Davison

Serves: Depends on what's left…

Leftover Roast

Leftover Potatoes

Salsa or Chili

Canned Beans

Shredded Cheddar Cheese

Tortillas

Wax Paper

Foil

Shred the roast and determine how many burritos you will be able to make with the leftovers. .  Gather all of the potatoes and smash them up, add salt and pepper to taste if they need seasoning. Rinse the canned beans. You are now ready to assemble your burritos.  While you will want your burritos to have a good amount of meat in them, you are also adding a lot of other ingredients so do not overstuff, you want to be able to encase all of the ingredients without tearing the tortilla. Take a tortilla, add the roast, potatoes, some beans, salsa or chili and cheese.  Gather two ends of the tortilla, fold in, tuck top of the tortilla over, and roll to close.  Wrap the burrito in a piece of wax paper first and then again in foil.  Continue until all of your ingredients have been used.  Place in the freezer.

When you want a burrito-to-go, remove the foil and place the burrito (still wrapped in the wax paper) in the microwave for 3 to 4 minutes.  Enjoy.

Ham and Scalloped Potatoes = Breakfast Cups

Ham - Prepare per package directions.

Scalloped Potatoes

Recipe Courtesy of Jo Davison

Serves 8 - 10

2 cups milk

2 cups water

Salt

2 cloves garlic, peeled and smashed

3 lbs baking potatoes, peeled and sliced

1 1/2 cups cheddar cheese, shredded

1/2 cup Gruyere cheese, shredded

2 tbs flour

1 cup heavy cream

Paprika

Pepper

3 scallions, diced, greens included

In a large saucepan, combine the milk, water, 1/2 tsp of salt, and garlic.  Add the potatoes and bring to a boil over medium-high heat, stirring occasionally to prevent sticking.  Reduce heat to medium and simmer until the potatoes are tender but slightly firm, about 8 minutes.

Heat oven to 375.  Prepare a large casserole dish by either buttering it or using non-stick spray. With a slotted spoon, remove 1/2 of the potatoes and place at the bottom of the dish. Sprinkle with 1 tbs. of flour, add 1/2 of the onions and season with pepper.  Sprinkle 1/2 of the cheddar cheese and 1/2 of the Gruyere over top.  Duplicate and create a second layer with the remaining ingredients.  Pour the heavy cream evenly over the top and season with paprika.  Bake the potatoes until golden brown, about 40 to 45 minutes.  Let stand for 5 minutes before serving.

Breakfast Cups

Recipe Courtesy of Jo Davison

Serves: Depends on the amount of leftovers :)

Leftover Ham, chopped

Leftover Scalloped Potatoes

Eggs

Milk

Salt and Pepper

Non-Stick Spray

Muffin Tin

Heat oven to 350.

Spray a muffin pan with non-stick spray.  Add potatoes to each cup about 1/2 way full. Add ham to each cup.  In a separate bowl add 1 egg for each 3 cups, (a 12 cup muffin pan would require 4 eggs) add a splash of milk and season with pepper and salt.  Whisk eggs and add to each cup.  Sprinkle with cheese and bake until eggs are no longer runny and just a bit firm.  Remove from oven and let cool.  Wrap individually (wax paper sandwich bags are great) and place in the freezer.  When you need breakfast, remove from freezer and microwave for a few minutes.