Pizza Dough

My new favorite pizza dough.  

Fresh Pizza Dough

Tyler Florence/Food Network

• 2 packages active dry yeast
• 2 teaspoons sugar
• 2 cups warm water (100 to 110 degrees F.)
• 2 tablespoons kosher salt (I would use more like 1/2 Tbsp. next time)
• 6 cups unbleached all-purpose flour, plus more for dusting
• 2 tablespoons extra-virgin olive oil, plus extra for bowl

Directions

In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.

If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.

If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.

Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.

Spiced Pumpkin Cheesecake

I made this for Thanksgiving.  Mine didn't look quite this pretty, but it was tasty.  Brian is a big cheesecake fan and he loves pumpkin pie, so this was his request and he loved it.



Makes 16 servngs

38 Nabisco Ginger Snaps, finely crushed (couldn't find Nabisco, so I used the Meijer brand instead)
1/4 cup finely chopped Planters Pecans
1/4 cup butter, melted
4 pkg. (8 oz each) Philadelphia cream cheese, softened
1 cup sugar
1 can (15 oz) pumpkin
1 Tbsp. pumpkin pie spice
1 tsp. vanilla
4 eggs

Heat oven to 325*.  Mix crumbs, nuts and butter, press into the bottom and up 1 inch of the sides of a 9" springform pan.

Beat cream cheese and sugar with mixer until blended.  Ass pumpkin, spice and vanilla. mix well.  Add eggs, 1 at a time, mixing after each addition just until blended.  Pour into crust.  Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is almost set.

Loosen cake from rim of pan, cool before removing ring.  Refrigerate 4 hours.  Serve with a dollop of whip cream and a sprinkle of nutmeg.

Pumpkin Pound Cake with Buttermilk Glaze

I made this to take to a friends house a few weeks ago.  Mine was not this beautiful, but it was moist and tasty.  I think it would be good with like a gooey, nutty layer in it or on top, or both.

Anyhow, the Cooking Light recipe  is here.  I highly recommend it!

Cheeseburger Soup

Cheeseburger Soup from Nancy Reid

Serves 8-9 and doubles easily

1/2 lb ground beef

3/4 cup chopped onion

3/4 cup chopped carrot

3/4 cup chopped celery

1 tsp. dried basil

1 tsp. parsley flakes

4 Tbsp. margarine, divided

1/4 cup Flour

3 cups chicken broth

4 cups diced potatoes

8 oz. cubed Velveeta

1 1/2 cups milk

3/4 tsp. salt/pepper to taste

1/4 cup sour cream

Brown beef and drain.

Saute' onions, celery, carrots, basil and parsley in 1 Tbsp. margarine until tender.

Add broth, potatoes and beef.  Bring to a boil and simmer 10-12 minutes until potatoes are tender.

In a small skillet, melt remaining margarine then add flour, cook until bubbly, add to soup mixture and bring to a boil.  Cook and stir for 2 minutes. 

Reduce heat to low, add cheese, milk, salt and pepper.  Cook and stir until cheese is melted.  

Remove from heat and add sour cream.  

Lentil Soup

Here is the recipe I used and it turned out great!  I didn't change a thing, but let it simmer for a couple of hours and used an immersion blender after adding the tomatoes and wine at the end.  I still have a huge pot left too!  Perfect for a cold weekend!

Fiesta Lime Fish Tacos

Fiesta Lime Fish Tacos

1.5 lb fish - walleye, cod or other firm white fish
Mrs. Dash Fiesta Lime Seasoning
Panko
Eggs
Sour Cream
Mexican Blend Shredded Cheese
Tortillas of your choice
Cole Slaw

Clean fillets of skin and bones and cut into chunks or fingers.

Season panko bread crumbs with a generous amount of Mrs. Dash Fiesta Lime Seasoning.

Beat at least one egg in a dish.  Heat up your pan and add some olive oil to it.  Dredge the pieces of fish in the egg and then cover with the panko, add to pan, turning occasionally to cook through and brown the panko slightly.  In the meantime, add a generous amount of  Mrs. Dash Fiesta Lime Seasoning to your sour cream.

Assemble tacos with the sour cream sauce, cole slaw, fish and cheese.  Enjoy!

I served these alongside the Alexix Chipotle Sweet Potato Fries, my new favorite!

Chicken Breasts with Turkish White Bean Salad

Chicken Breasts with Turkish White Bean Salad - 6 WWP

This recipe and many more can be found in From Pantry to Plate on Amazon.com

1 (15.5 oz) can cannellini beans, rinsed and drained
1 small bell pepper, seeded and chopped (omitted)
1 small red onion, diced
1/4 cup chopped parsley
1/4 cup lemon juice
1 Tbsp. olive oil
1 garlic clove, minced
1/4 tsp. salt
4 ( 1/4 lb) boneless, skinless chicken breast halves
1/3 tsp. ground cumin

1.  Combine the beans, bell pepper, onion, parsley, lemon juice, olive oil, garlic and 1/8 tsp. salt in a large bowl.  Set aside at room temperature.

2.  Sprinkle the chicken breasts with the cumin (I used more and rubbed it on) and the remaining 1/8 tsp. salt.  Spray a large nonstick skillet with cooking spray and set over medium heat.  Add the chicken breasts and cook, turning once, until the chicken is tender and just cooked through, 10-12 minutes.

3.  Transfer the chicken to a serving plate and top with the bean salad.

Orzo Salad

Orzo Salad

6 cups water
3 cups whole wheat orzo
1 can artichoke hearts, drained and rinsed, trimmed and quartered
1 half bag Dole Baby Spinach, stems removed
a handful of pitted kalamata olives, rinsed and quartered
about 10 sundried tomatoes, chopped (hint: find them packaged in the produce section at Meijer, they are in a plain plastic package not packed in oil, so much better for you!)
1/2 pint grape tomatoes, quartered
about a half a pound of greek feta, cubed small
you could also add capers, pine nuts and cannellini beans
Dressing:
juice of 3 - 4 lemons
3- 4 t. Dijon Mustard
a blend of Olive and Canola Oils
salt and pepper to taste

This is a great dish for the week, make it up on Sunday and take a bowl every day, or take it to a BBQ, picnic or potluck.  It makes a huge bowl and is really easy to customize with additions or size.  We are totally diggin' this salad right now!

Salt-Free Taco Seasoning

Here is my recipe for Salt Free-Taco Seasoning... I use it all the time and make it in HUGE batches. I don't buy the packets anymore. EVER! I just made another batch, so I thought I would share it with you!

6 Tbsp. Chili Powder

2 Tbsp. Cumin

2 tsp. Onion Powder

2 tsp. Garlic Powder

1/2 tsp. dried Thyme

1 tsp. dried Oregano

1 Tbsp. dried Basil

1/4 tsp. White Pepper

Combine all and store in air-tight containers...

Lemon - Raspberry Muffins

Yummy!  From Eating Well....  

Yield 1 dozen muffins

1 lemon
1/2 cup sugar
1 cup buttermilk
1/3 cup canola oil
1 large egg
1 tsp. vanilla
1 cup whole wheat flour
1 cup all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp salt
1 1/2 cups raspberries

1.  Preheat oven to 400* and line 12 cup muffin tin with papers. 

2.  Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.


3.  Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.

4.  Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm

Ginger-Teriyaki Strip Steaks with Cucumber Salad

Ginger-Teriyake Strips Steaks with Cucumber Salad from Weight Watchers Fast & Easy 20 Minute Meals, P.75

Thai-Style Steak Salad

Thai-Style Steak Salad

WW Taco Soup

1 Point/Cup - there are a lot of recipes posted out there, but this is the one from my WW center and my all-time fav...  the others pale in comparison...

48 oz jar Great Northern Beans
2 cups whole kernal corn
1 qt. diced tomatoes
1 cup water
1 pkg. taco seasoning
1 pkg. Hidden Valley Ranch dressing

Meatless Monday's, Issue #1

I feel that having a meat-free meal on occasion has great benefit... Brian looked at me funny when I told him to expect this once a week, but oh well, he's not doing the cooking... So here is Issue #1 of Meatless Mondays...

Farro, Avocado, Cucumber & Cherry Tomato Salad from Cooking Light

I could have eaten the WHOLE bowl - delish! I had never had Farro before, but it has a nice nutty, sweet, chewy texture. Oh, I don't love Cilantro, so I substituted Parsley which I was chopping for the soup anyhow.

Bean and Pasta Soup from Issue #7, November 2003 Everyday Food Magazine

Yummy!

Greek Chicken Cutlets

Recipe from Everyday Food #41 April 2007

* Shown with Rice Pilaf with Vermicelli and Roasted Brussels Sprouts

Lemon Artichoke Chicken

1/4 Cup Whole Wheat Flour
1/2 Tbsp. Dried Oregano
Freshly Grated Black Pepper
1/4 tsp. kosher salt, plus additional to taste
1 lb. thin chicken cutlets
1/2 Tbsp. extra-virgin olive oil
1 medium onion, cut lengthwise and thinly sliced
1 clove garlic, minced
1/4 cup low sodium chicken broth
1 14 oz. can artichoke hearts, drained and cut into 6th's
1/4 cup fresh lemon juice (about 2 lemons)
1 tsp. lemon zest
2 Tbsp. fresh parsley for garnish (optional)

In a shallow bowl, thoroughly combine flour, oregano, pepper and salt. Dredge each chicken breast in flour mixture, shaking off excess. Set aside.

Coat a large nonstick skillet with cooking spray and heat on medium to medium-high, so skillet is hot, but not smoking.  Add 1/2 the chicken at a time, cooking 3-5 minutes/side or until lightly browned and cooked through.  Transfer to a clean serving plate and continue with remaining chicken, coating skillet once again with cooking spray. Cover chicken with foil to keep warm and set aside.

Adjust temperature to medium-low and heat oil. Place onion in pan and cook, stirring frequently, until soft and golden 5-6 minutes. Add garlic and cook for 1 minute, stirring constantly, then chicken broth, bringing to a simmer; followed by artichokes, lemon juice and zest (be sure to zest your lemons before cutting and juicing!) simmering for 2-3 minutes until heated through and slightly thickened. Season to taste with salt and pepper.

Pour artichoke mixture over chicken cutlets, sprinkle with parsley and serve.

January/February 2009 issue of Clean Eating Magazine

Slow Cooker Salsa Chicken

4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup
½ cup reduced fat sour cream

Add chicken to slow cooker. Sprinkle taco seasoning over chicken (you may want to use only ½ the packet first) Pour salsa and soup over chicken. Cook on low for 6-8 hours. Remove from heat and stir in the sour cream. Serve with rice.

Recipe from http://www.sparkpeople.com/

Chicken in Wine

My Grandma Smith’s recipe, an all time favorite with family and friends! Requested often!

16 pieces of chicken (I use the breast only)
1 small bunch of green onions, chopped, tops and all
1/2 lb. cheddar cheese, shredded
1 can cream of celery soup
2 cans cream of chicken soup
½ cup sherry
Paprika

Place pieces of chicken in ungreased casserole. Sprinkle with onions, shredded cheese and paprika. Mix soups and sherry and pour over top. Bake at 350 for 2 hours, uncovered.

Cashew Chicken Casserole

My Grandma Smith’s recipes, one of our families favories and ULTRA comfort food. If you like macaroni and cheese, you will defiantly love this!

1 lb. chicken breasts
3 green onions
3 celery tops
2 cups water
¼ lb. cheddar cheese (about 1 cup) shredded
½ cup cashews
1 ½ cup macaroni (before cooking)
2 cans cream of chicken soup
1 cup Cheese-It’s, crushed (last time I used the Kashi Cheddar Crackers and they were good too)

Cook chicken, onion and celery tops in water until chicken is tender. Remove chicken from broth and reserve the strained broth. Chunk the chicken. Cook macaroni to almost tender. Reserve broth while draining and add chicken to greased 2 qt. casserole or 9 x 13 pan. Sprinkle cheese on top of macaroni. Add chicken and cashews. Mix soups with 2/3 cup of the reserved chicken broth and pour on top of the cashews. Top with crushed crackers. Bake at 350 for 30 minutes.

Laughing Cow Chicken

This recipe is one of Brian’s favorites! He makes this for dinner some nights when I am getting home late, and he does a great job! This is a take on Chicken Cordon Bleu, but so very easy! It’s great for a crowd, because there is so little prep. Again, no measurements, I have made this so many times, I have no idea where the original recipe is, but this is fast and easy!

Boneless, skinless Chicken Breasts (1 per person)
Thinly sliced deli ham
Laughing Cow Cheese wedges (I prefer the Laughing Cow Light, but you can use any flavor)
Chicken Shake n' Bake

Pound out chicken breasts, lay on 2-3 slices deli ham and spread (or break) one wedge of Laughing Cow each. Roll up and place seam side down in a baking dish sprayed with Pam. You can secure with a toothpick if necessary. Sprinkle with Shake n' Bake. Bake at 425* for 35-45minutes. Make sure the baking dish is big enough so that that pieces aren't touching. Take the lid off for the last 10 minutes or so.

I usually serve this with garlic mashed potatoes, veg and salad.  I think you could make the chicken stuffed with ham and cheese in advance and freeze it.  Thaw and add the shake and bake and bake it for the allotted time.  I will try it someday I'm sure.

I think this is 5-6 WWP if you are counting. I will run it through the builder at some point.

Spinach Chicken Bake

Makes about 6-1 cup servings

2 cups diced boneless skinless chicken breasts (3-4)
Sprinkle with Mrs. Dash Garlic & Herb
1 10 oz. package of frozen spinach
½ cup of Fat Free Sour Cream
½ Cup light Mayo
¼ cup low moisture part skim Mozzarella Cheese
1 cup shredded fat free parmesan
2 tsp. garlic powder
Breadcrumbs

Season Chicken Breast with Mrs. Dash and cook for 30-40 minutes in 350 oven. When chicken is done, start the cheese mixture. Mix sour cream, mayo, cheese and garlic powder in medium bowl.

When Chicken is cool enough to handle, cut into small pieces (about 2 cups) and pour into medium bowl. Drain 10 oz. package of frozen spinach, then add to chicken and mix together.

Once spinach and chicken is mixed well, add HALF the cheese mixture. Mix well. Pour into baking dish. Add remaining cheese mixture and spread across the top. Sprinkle breadcrumbs across the top.

Bake at 450 for 45 minutes.

Calories: 263.7
Fat: 13.9g
Protein: 27.8g
Carbs: 6.5g
Recipe from http://www.sparkpeople.com/

Served with brown rice and veg.

Chicken Stewed with Tomatoes and Artichokes

Total Time: 50 minutes
Serves 4
Super Easy

1 lb. uncooked boneless, skinless chicken breasts, 4 - 4 oz. pieces
1 medium onion, sliced
3 cups canned crushed tomatoes with Italian herbs
28 oz canned artichoke hearts, drained and quartered
2 medium garlic cloves, minced
2 tsp. lemon zest
1 Tbsp. parsley, chopped

Heat a large non-stick skillet coated with cooking spray over high heat. Brown chicken; remove and set aside. Over medium heat, cook onion until softened. Return chicken to skillet and stir in tomatoes, their juice and artichokes. Cover partially and simmer 25 minutes.

Stir together garlic, zest and parsley for topping. Sprinkle over each piece and serve.

* We served this with Mushroom Risotto. See Simple Risotto in Side Dishes, the Mushroom Risotto is one of the alternatives to the recipe! Really Yummy!

WWP: 4
- Weight Watchers Recipe

Tomato Cream Sauce for Pasta

Serves 5 - so the recipe says, but I got two meals out of it. Maybe 5 as a side dish.

2 Tbsp. olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 oz. can) Italian style diced tomatoes, drained
1 Tbsp. dried basil leaves
¾ tsp. white sugar
¼ tsp. dried oregano
¼ tsp. salt
1/8 tsp. ground black pepper
1/2 cup heavy cream
1 Tbsp. butter

In a saucepan, sauté onion and garlic in olive oil over medium heat. Make sure it doesn’t burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to a boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat, stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

This dish has great flavor. I do, however, think that the tomatoes are a little chunky, maybe give them a chop before. I added just a splash of sherry. I didn’t have half-and-half (haven’t been to the grocery store yet!)

Recipe from: http://www.allrecipes.com/

Cajun Shrimp with Fettuccini

Makes 6 cups
Total Time: 30 minutes

Cook:
½ lb. fresh fettuccine

Saute in 1 Tbsp. olive oil:
¼ lb. kielbasa, sliced into coins
½ lb. large shrimp, peeled, deveined
2 t. garlic, minced

Deglaze with; Add;
¼ cup dry sherry
½ cup heavy cream
½ stick unsalted butter (4 Tbsp)
¼ cup chicken broth
¼ t. cayenne

Off Heat, Stir in; Garnish with:
2 egg yolks, beaten
¼ cup Parmesan, grated
1/4 cup scallions, chopped

Bring a large pot of salted water to a boil for the pasta.

Cook fettuccine according to package directions. Drain and set aside.

Sauté kielbasa in oil in a large sauté pan over medium-high heat until browned, about 2 minutes. Add shrimp and garlic; cook until shrimp is opaque, 1-2 minutes. Remove from pan.

Deglaze pan with sherry, scraping up browned bits from bottom of pan.

Add heavy cream, butter, broth, and cayenne. Stir in cooked pasta, sausage and shrimp; heat briefly.

Off heat, stir in egg yolks and Parmesan and toss. Garnish with scallions.

*Cuisine Tonight, Our Favorite Weeknight Menus

*Don’t be afraid of the egg, it works as a binder!

Chickpea Salad with Lemon and Parmesan

From Orangette

Jodi's Salad

2 heads Romaine
1/4 lb. bacon
2 cups cherry tomatoes, halved
1 cup grated swiss
1/2 cup grated parmesan
1 cup plain croutons
2/3 cup sliced almonds

Toss all before serving

Dressing:
juice of 1 lemon
3/4 cup olive oil
3 cloves crushed garlic
s&p to taste

Let stand for 3 hours in fridge

Sunshine Carrot & Raisin Salad

Serves 6

1/3 cup nonfat yogurt
1 Tbsp. sugar
3 Tbsp. Light Miracle Whip
1/4 tsp. vanilla extract
3 dashes cinnamon
2 dashes nutmeg
1/2 cup raisins
1 cup - 8 oz. Pineapple tidbits, in their own juices, drained
3 cups - 10 oz. bag shredded carrots ( or about 5 medium size)

Optional Additions:
2 Tbsp. sweetened shredded coconut
or 1 Tbsp. Peanut butter

Mix the first 7 ingredients in a medium size bowl, mix together to form the dressing.

Add the pineapple and carrots and mix into dressing.

If you wish, add one of the optional ingredients.

*Recipe from Lickity Split Meals by Zonya Foco

Cucumber Relish

Makes 2 ½ cups

Total Time: 10 Minutes

¼ cup sugar (Splenda makes this recipe CORE)
¼ cup rice vinegar
1 t. kosher salt
½ t. red pepper flakes
2 cups cucumber, halved lengthwise, chopped, seeds removed
½ cup red onion, thinly sliced

Combine sugar, vinegar, salt and red pepper flakes in a bowl. Add cucumber and onion; toss to combine. Chill until ready to serve. (Can be made up to 1 hour ahead)

*Cuisine Tonight, Our Favorite Weeknight Menus

Cabbage Slaw

Makes 2 cups

Total Time: 10 minutes

¼ cup white wine vinegar
2 Tbsp. olive oil
2 tsp. dry mustard
2 cups green cabbage, chopped
½ cup minced fresh parsley
Salt and pepper to taste

Whisk vinegar, oil and mustard together in large bowl. Add cabbage and parsley, toss to coat. Season with salt and pepper. Chill until ready to serve.

*Cuisine at Tonight – Our Favorite Weeknight Menus

Potato Soup

WW Core Recipe

Serves 6
Total Time: 20 minutes

2 tsp. olive oil
2 medium leek, washed well and coarsely chopped
3 medium garlic cloves, minced
1/3 tsp. dried parsley
1/3 tsp. chives, dried
1/3 tsp, dried tarragon (oregano is good too)
4 medium Yukon Gold potatoes, peeled and cut into ½-inch cubes (about 2 pounds)
4 cup canned chicken broth, reduced-sodium, or vegetable broth
12 oz. fat-free evaporated milk
1/8 tsp. table salt, or to taste
1/8 tsp. black pepper, or to taste
6 tsp. chives, fresh, chopped

Heat oil in a large stockpot over medium-high heat. Add leeks and garlic and sauté until soft, about 3-5 minutes. Add dried herbs and stir to coat; cook until herbs are fragrant, about 1 minute. (Note: You can substitute 2 tsp. of fines herbs for the dried parsley, chives and tarragon, if desired.)

Add potatoes and broth and bring mixture to a boil. Reduce heat to medium-low, partiall cover and cook until potatoes are fork tender; about 10 minutes.

Puree 4 cups of potato mixture (mostly potatoes with a little broth) in a blender or food processor until smooth. Return puree to pot and add evaporated milk and cook 1 minute to heat through. Season to taste with salt and black pepper.

Ladle soup into bowls and sprinkle with fresh chives

Yields about 1 ½ cups of soup per serving.

Fireside Veggie Soup

Serves 4


2 Tbsp. onion, chopped
1 Tbsp. margarine
1 cup frozen corn
½ cup broccoli, chopped
¼ cup carrot, shredded
¼ cup water
10 ¾ oz. can cream of potato soup
1 cup milk
¼ cup cheddar cheese, shredded
1 oz. Provolone cheese, cubed

Sauté onion in margarine until tender but not brown. Add corn, broccoli, carrot & water. Bring to a boil, then reduce heat and simmer, covered, for 10 minutes, or until veggies are tender. Stir in soup, milk, cheeses, and pepper. Cook and stir over medium heat until cheeses are melted and soup is heated through.

*Note: Possibly add noodles.
Doubles well.

*Gooseberry Patch – Soup’s On!

White Wine Pesto Turkey Burgers

These taste just as good as they smell when you are making them! Good pick honey!
Serves 4

1 package ground turkey
1 clove garlic, minced
1 Tbsp. pesto, I used from a jar
2 Tbsp. shredded carrot
1 tsp. olive oil
3 Tbsp. oats - I used Quaker Quick Oats
1 oz. white wine - drink the rest with dinner!!!
1/4 tsp. poultry seasoning

Combine all ingredients and cook in 1 tsp. oil in a hot skillet or on the grill. We topped this with Provolone.

Recipe from: http://www.sparkrecipes.com/

Served with Sunshine Carrot-Raisin Salad (see recipe and photo in Salad section) and oven roasted sweet potato fries.

Ground Turkey Sloppy Joes

Serves 4

1.25 lb. Lean Ground Turkey
2 Tbsp. olive oil
1 onions, chopped
Garlic, 4 cloves, crushed
Cumin powder, 1 Tbsp.
Chili powder, 1 tsp.
Brown sugar, 2 Tbsp. packed
Worcestershire sauce, 1 Tbsp.
1 can (regular size) tomato sauce

Soften onions, garlic in sauté pan. Add cumin, chili powder, stir over medium heat til fragrant. Add ground turkey, cook till brown.

Add tomato sauce, brown sugar and Worcestershire sauce. Serve with toasted wheat buns.

Recipe from: http://www.sparkrecipes.com/

Italian Turkey Burgers

These are the first turkey burgers that we ever made and are still one of our favorites!
1 package ground turkey
1/3 cup spaghetti sauce, whatever you want, plus more for basting
1/3 cup whole grain bread crumbs
1/4 tsp. Italian Seasoning
optional: chopped black olives
Cheese - mozzarella or provolone top or stuff
Buns

Mix the turkey with the spaghetti sauce, breadcrumbs and Italian seasonings, and olives if you choose. If the mixture is to wet, add a few more breadcrumbs. Form into patties. Grill or cook on the stove top. Top with cheese and a little more sauce. Toast the buns and serve.

Spinach Turkey Burgers

Serves 4 -6 depending on the size of the burgers

1 Tbsp, extra-virgin olive oil
1 clove garlic, crushed
1 red onion, chopped
1 – 10 oz box spinach, defrosted
2 tsp dried oregano, lightly crushed in the palm, divided
¼ lb feta crumbles – 1 box
1 1/3 lb. ground turkey breast
1 Tbsp. grill seasoning, Montreal works well.

Heat a large nonstick skillet over medium heat. Add ½ of the olive oil and the garlic and onions. Cook 5 minutes. Transfer the onions and garlic to a bowl to cool. Retrn pan to heat.

Wring the spinach dry by twisting it in a clean kitchen towel. Separate the spinach as you add it to the bowl with the cooled onions. Add the oregano, grill seasoning, feta and turkey. Drizzle with olive oil. Mix and form into patties. Raise the heat on the pan to medium-high, add the patties and cook about 6 minutes/side.

NOTE: I would use 2 boxes of feta, I don’t think the flavor came through. Also, we used the flat side of an electric griddle, but think that we would prefer the grill next time.

Recipe from : http://www.sparkrecipes.com/

Calories: 320 based on 4 servings
Fat: 19.9 g
Protein: 29.6 g
Carbs: 7.9 g

Asian Turkey Lettuce Wraps

Serves 5
Total Time: 20 Minutes

1 ¼ lb. ground turkey
1 pkg. (16 oz.) frozen oriental vegetables, thawed
1/3 cup reduced sodium teriyaki sauce
¼ cup hoisin sauce
3 garlic cloved, minced
3 Tbsp. creamy peanut butter
2 Tbsp minced fresh gingerroot
1 Tbsp. rice wine vinegar
1 Tbsp sesame oil
4 green onions, chopped
10 Boston Lettuce Leaves
Additional hoisin sauce optional

In large nonstick skillet, cook and stir turkey over medium-high heat until no longer pink.

Coarsely chop mixed vegetables; add to pan. Stir in teriyaki sauce, hoisin sauce, peanut butter, garlic, ginger, vinegar & oil. Cook and stir over medium-high heat for 5 minutes

Remove from heat, stir in onions.

Place ½ cup turkey mixture on each lettuce leaf; fold lettuce over filling.

Serve with additional hoisin sauce if desired.

Serving Size: 2 wraps, 275 calories, 8 g fat, 4 g fiber, 45 mg cholesterol, 686 mg sodium, 19 g carbs, 34 g protein.

Recipe from Melissa Upper

Turkey Medallions

Serves 4
Total tome: 45 minutes

For the Tenderloins-
Prepare; Grill and Brush with:
3 turkey tenderloins (about 8 oz. each)
9 strips thick-sliced bacon
Salt and pepper
Balsamic vinegar

Prepare grill to medium.
Prepare tenderloins, cutting then into eight 2”-thick medallions (each about 3 oz.) Wrap a strip of bacon around each medallion, secure with toothpick, season and set aside.

Grill the medallions for 5-6 minutes, then flip them, brush them with balsamic vinegar, and grill an additional 5-6 minutes more. Internal temperature 165.

Cuisine Weeknight Grilling

Nutty Warm Brussels Sprouts Salad

Recipe from Cooking Light Magazine - October 2009

Rice Pilaf with Vermicelli

Recipe from Everyday Food #45 September 2007

Shown with Greek Chicken Cutlets

I omitted the chicken broth and replaced it with 14.5 oz water and 2 tsp. Herbox Sodium Free Granulated Chicken Boullion. I also added 1 tsp. granulated garlic

Broiled Tomatoes

Roasted Brussels Sprouts

This picture is pre-roasting, but we make these at least once a week now, so I will add a new one soon. They are so easy!


Brussels Sprouts, cleaned, stem cut off and cut in half.
Drizzle with olive oil
Sprinkle with Kosher salt and freshly grated pepper.
Add some Mrs. Dash garlic and herb or whatever you want if you'd like (I haven't yet, but I'm sure it would be good too!)

Toss or stir to make sure all are completely coated and bake at about 350* for 20-25 minutes or until tender.

Smothered Mushrooms

Double this recipe for more mushrooms, the recipe says 1 serving for the amounts I am putting below for a main coarse, but I usually serve this as a side and double it. Reheats for lunch the next day really well!


2 large portobello mushrooms, stems and gills removed.
1/2 cup low sodium salsa
2 Tbsp. green onions, chopped
1/8 cup low fat mozzarella cheese, shredded
2 Tbsp. sesame seeds

Preheat oven to 400*. Place mushrooms, upside down on a cookie sheet and top each with salsa, green onions, cheese and sesame seeds. Bake 10-12 minutes or until heated through and cheese is melty. If you want the cheese toastier, put under the broiler for a minute or 2, but watch them really close!

January/February 2009 issue of Clean Eating Magazine ( I love this issue!)

Broccoli and Rice Casserole

1 cup onions, diced
1 cup celery, diced
Butter
1 (10 oz.) frozen broccoli florets, thawed or frozen (it really doesn’t matter)
2 cups cooked rice
1 cans cream of mushroom soup
1 large jar of Cheez Whiz

Sautee onions and celery in butter. Heat the mushroom soup in a sauce pan undiluted with the Cheez Whiz. Add to onions and celery. Add cooked rice and broccoli. Top with shredded cheese. Bake at 350 degrees for 1 hour.

Parmesan Orzo

Makes 3 Cups
Total Time: 15 Minutes

1 cup dry orzo pasta *
¼ cup Parmesan or Asiago, grated
1 Tbsp. olive oil
Salt and Pepper to taste

Prepare orzo according to package directions; drain and transfer to a bowl
Stir in cheese, olive oil, salt and pepper

*Note – We used Whole Wheat Orzo

*Cuisine Tonight Our Favorite Weeknight Menus

Simple Risotto

From Everyday Food # 51 - I can't find a link to this, but it's in this issue and has the alternate recipes there too. 

Mushroom Risotto (served with Chicken Stewed with Artichokes and Tomatoes)

Recipe Alternatives:
Mushroom
Milanese
Tomato
Seafood

Brown Butter Beans

Makes 4 cups
Total Time: 15 Minutes

4 cups haricot verts, or green beans, trimmed
½ stick unsalted butter
2 tsp. garlic, minced
1 Tbsp. fresh lemon juice
Salt and pepper to taste

Cook beans in a large sauté pan of boiling water 4 minutes. Drain and set aside; wipe out pan.

Melt butter in the pan over medium heat until light brown, about 2 minutes. Stir in garlic and cook 30 seconds.

Deglaze the pan with lemon juice; remove from heat. Add beans, toss to coat and season with salt and pepper.

*Cuisine Tonight – Our Favorite Weeknight Menus

Crab Dip

My mom’s recipe! The self proclaimed Queen of Appetizers! Also one that Brian requests often!


1 (8 oz.) package of cream cheese
1 Tbsp. Worchestershire sauce
2 Ttsp. lemon juice
2 Tbsp. mayonnaise
1 small onion, chopped fine
1 bottles chili sauce or cocktail sauce
2 (6 oz.) can crab meat
Parsley and oregano

Blend together cream cheese, Worchestershire, lemon juice, mayonnaise and onion. Spread on 12 “ plate. Spread sauce over this first layer. Drain and flake crab and place over chili sauce. Sprinkle top lightly with parsley and oregano. Chill 12-24 hours ( if you have time). Serve with toasts or crackers.

Bourbon Hot Dogs

This recipe will keep warm in a crockpot for hours. Double triple and make a huge batch, these go fast! Serve with cocktail picks.

2 cups ketchup
1 cup bourbon (A good brand is best!) Like Jack Daniels (a little on the rocks while your making it would go great too)
1 cup brown sugar
25 hot dogs (we prefer Kogel Vienna's)

Simmer first three ingredients for two hours. Cut each hot dog into fourths. Add to sauce and serve warm or keep warm in the Crockpot for a party...

Chipped Beef Spread

2 ( 3 oz.) chipped beef in the refrigerator section (the jarred one’s don’t work quite as well)
1 (8 oz.) cream cheese
1 Tbsp. chopped onion
1 tsp. onion mustard
1 Tbsp. green pepper (optional)
2 Tbsp. mayonnaise

Chop beef into smaller pieces. Cream the cheese with mayonnaise and mustard. Mix in remaining ingredients.

Deckerville League of Women Cheese Spread

The Deckerville League of Women makes HUGE batches of this every Christmas and sells it at the craft bazaar. It is incredible and addictive. I could live on this stuff! Great to take to parties and serve at holidays!


2 Jar Kraft Old English spread
1 Jar Kraft Blue Roka
1 (8 oz.) Cream Cheese
1 tsp. white vinegar
½ tsp. garlic powder

Beat all together and store in sealed container. Lasts several weeks in the fridge, freezes, double and triples very well.

Seared Scallops in Lemon Butter Sauce

Recipe from Weight Watchers Annual Recipes for Success 2009

Parmesan Crusted Walleye

I don’t have exact measurements; I just eyeball it depending on how much fish I have.

Walleye - a couple of pounds
Onions, diced - 2-3-ish
Dijon Mustard - a few tablespoons
Lemon Juice - a few splashes
Cayenne - a dash depending on how hot you want it
Bread Crumbs (I use Whole Wheat) - a cup-ish
Parmesan Cheese - a cup-ish

Broil the walleye for 5-6 minutes. Sauté onions in a little butter or oil while the walleye is broiling. Add the remaining ingredients to the onions and top the walleye when you flip it. Broil another 5-6 minutes until topping is browned.

Email (or call if you know us!) if you have any questions. This recipe has been tossed around our crew for a few years now, and we keep coming back to it! It’s definitely a keeper.
Recipe - Kelly Milosevic Recipe Testing (Jodi calls this The Walleye Casserole)

Cheez-It Coated Walleye

This recipe couldn’t be easier, or better!

Melt butter
Crush cheese-its
Pat walleye dry


Preheat oven to 450. Dip walleye in melted butter, coat with cheese-its. Bake at 450 for 10-12 minutes or until flaking.

Enjoy!!!

Recipe found online somewhere.

Fabulous Fish Tacos

Makes 8 Tacos
Total Time: 35 Minutes

For the Tartar Sauce –
Puree:
1 cup mayonnaise
1 cup tomato, seeded, chopped
2 Tbsp. fresh lime juice
1 jalapeno, seeded, diced
1 Tbsp. Dijon mustard

For the Fish –
Prepare:
1 lb. white fish fillets (such as cod or tilapia)

Combine, Dredge, Fry Fillets In:
2 eggs, beaten
¼ cup whole milk
½ cup all-purpose flour
2 cups panko bread crumbs
½ cup vegetable oil

Fry In, Assemble:
4 Tsp. vegetable oil, divided
8 6” corn tortillas

Serve with Cabbage Slaw – See Recipe in Salads Category

Puree ingredients for the tartar sauce in a blender or food processor until smooth; chill until serving.

Prepare fish by cutting fillets into 1 x 3” strips. Season with salt and pepper.

Combine eggs and milk in shallow dish. Place flour on a plate and panko on another plate. Dredge each fish strip in flour, tapping off excess. Dip in egg mixture, letting excess drip off. Coat with panko, pressing crumbs to adhere.

Heat ½ cup oil to 360 in a sauté pan. Fry half the fish on both sides until golden, turning once, about 6 minutes total. Transfer to a baking sheet; keep warm in a 200 oven. Repeat with remaining fish strips.

Fry each tortilla in ½ tsp. oil in a skillet. Assemble tacos with fish and slaw, top with tartar sauce.

*Cuisine Tonight – Our Favorite Weeknight Meals

Pork Roast with Dijon Wine Sauce

1 4-5 lb. Pork Roast
2 Tbsp Kosher Salt
1 tsp. Fresh Ground Pepper
1 tsp. Mrs. Dash Original
1 tsp. caraway seed
1 tsp. celery seed
1 ½ cups white wine or chicken broth
1 Tbsp. Dijon Mustard
3 Tbsp. Orange Marmalade
3 Tbsp. Butter

Preheat oven to 375. Mix salt, pepper, and other herbs together and rub generously over entire pork roast.

Place pork roast in baking dish and add ½ cup white wine. Do not cover. As roast cooks, you may need to replenish the liquid with either a little wine, chicken broth or water.

Place pork roast in oven and bake for 1 ½ hours or until juices run clear. Mix marmalade with Dijon mustard and ½ cup wine and brush on pork roast after 1 hour of roasting.

Remove roast from oven and place on serving platter or cutting board. Let rest 15 minutes before slicing.

While roast “rests” deglaze roasting pan with the rest of the wine making sure you get all the bits up from the bottom. Add basting sauce to deglazing liquid. Add 3 Tbsp. butter and bring to a boil. Reduce heat and simmer until liquid is reduced and thickened.

Slice roast and spoon sauce over slices.

Made 11/27/08 for Thanksgiving

Not sure where I found this recipe, but it’s definitely a keeper!
We used a 6 lb roast and cooked it at 350 for 3 hrs, fat side up. We also doubled all the ingredients. During the last 40 minutes we flipped and glazed it. We also added one packet of pork gravy to the sauce.

Pork Satays with Sticky Rice

Makes 12 Satays
Total Time: 30 minutes

For the Satays –

Simmer:
1 jar hoisin sauce (8 oz.)
½ cup chili garlic sauce
¼ cup honey
¼ cup rice vinegar
2 Tbsp. Asian sesame oil
Salt to taste


Prepare and Marinate; Thread:
1 pork tenderloin, trimmed ( 1 ½ lb.)

For the Rice –
Bring to a Boil; Add:
3 cups water
Pinch of salt
1 ½ cups medium grain rice
1 cup frozen peas, thawed
¼ cup rice vinegar

Preheat grill to medium-high.
Simmer hoisin, garlic sauce, honey, vinegar, oil and salt for the satays in a saucepan over medium-high heat. Cook 5 minutes, then cool.

Prepare pork, cutting it first into thirds lengthwise, then in half crosswise to make 6 pieces. Finally, slice each piece in half lengthwise to make 12 strips, wach 4-6” long. Toss the strips in the marinade, then thread on skewers.

Bring water and salt for the rice to a boil in saucepan over medium-high heat. Stir in rice, cover, reduce heat, simmer 15 minutes. Remove from heat. Just before serving, stir in rice and vinegar.

Arrange satays on the grill so the edge of the skewer extends over the edge. Cover and cook 3-4 minutes. Flip satays, baste with marinade, then grill until cooked through, 3-4 more minutes.

*Cuisine Tonight, Our Favorite Weeknight Menus

Pork Cider Stew

Serves 8

2 lbs. pork shoulder roast
3 medium potatoes
3 medium carrots
2 medium onions, sliced
1 medium apple, cored and coarsely chopped (1 cup) ( or more!)
½ cup coarsely chopped celery
3 Tbsp. Quick-Cooking Tapioca
2 cups apple cider or apple juice
1 tsp. salt (we omitted)
1 tsp. caraway seeds
¼ tsp. pepper

Cut meat into 1-inch cubes. In a 3 ½ to 6 qt. slow cooker combine meat, potatoes, carrots, onion, apple, celery, and tapioca. Stir in apple cider, salt, caraway seeds and pepper.

Cover; cook on low-for 10-12 hours or high for 5-6 hours

Calories: 273
Fat: 8 g
Fiber 3 g
Protein: 24 g
Sodium: 395 mg

I added everything except the cider, salt, caraway seeds and pepper to the pot the night before and put it in the fridge. I also browned the pork briefly before adding it to the pot. Brian added the cider, etc. to the pot when he started it in the morning. The apples kind of break down, and make the onions really sweet. There was a little sauce/gravy, but not a lot, but the pork was really tender.

We served it with cornmeal muffins, but I would use noodles too.

Better Homes and Gardens, The Biggest Book of Slow Cooker Recipes

Mediterranean Chops

Makes 4 Servings

Total Time: 50 minutes

Season, Dust with, Saute in ¼ cup olive oil:
4 boneless, skinless pork chops (6 oz. each)
Salt and pepper
¼ cup all-purpose flour

Add; Stir in:
1 ½ cups onions, sliced
1 cup golden raisins
2 Tbsp. garlic, chopped

Deglaze With, Stir in; Add:
½ cup dry marsala
1 ½ cups Roma tomatoes, seeded, chopped
1 cup chicken broth
¼ cup white wine vinegar
2 Tbsp. sugar
2 tsp. dried oregano leaves
½ cup pimento-stuffed green olives
2 Tbsp. capers, drained, crushed

Season chops with salt and pepper; dust with flour. Saute chops in oil in a large sauté pan over medium-high heat until browned on both sides, about 5 minutes; remove from pan.

Add onion and sauté 3 minutes, stir in raisins and garlic, sauté another minute.

Deglaze with marsala, scraping up and browned bits from bottom of pan. Stir in tomatoes, broth, vinegar, sugar and oregano; bring to a boil. Return chops to the pan, cover, reduce heat to medium-low and simmer 10 minutes. Add olives and capers; simmer until heated through.

Serve over orzo or polenta. Garnish with parsley and lemon zest.

*Cuisine Tonight – Our Favorite Weeknight Menus

Impossible Quiche

14 slices cooked bacon, crumbled

¾ cup Swiss Cheese
2 Tbsp. green pepper (optional)
¼ cup minced onion
2 cups milk
½ cup Bisquick
4 large eggs
¼ tsp. salt
¼ tsp. pepper

Mix bacon, cheese and green pepper in lightly greased 9 inch pie pan or dish. Put milk, Bisquick, eggs, salt and pepper with electric blender. Blend for 1 minute. Pour over ingredients in pn and bake at 350 degrees for 50-55 minutes.

Christmas Eggs

This is my Grandma Smith’s recipe, a family tradition on Christmas morning.

8 slices of bread, cubed
8 eggs. Beaten
4 cups milk
½ cup green pepper, diced (optional)
1/c cup onion, diced
1 lb. grated cheese
1 lb. bacon, fried and crumbled

Put breadcrumbs in a 9X13 pan. Combine eggs, milk, peppers and onion. Pour over cubes. Sprinkle cheese and bacon over top. Cover. Refrigerate overnight. Bake at 350 degrees for one hour.

Easy Eggs Florentine with Baby Spinach and Goat Cheese

Everyday Food #51

Venison Stew - Crockpot Meal!!!

* I will add a photo soon!

3 lbs Venison Roast, trimmed of all silverskin
1T. less sodium soy sauce
1 T. Worchestershire sauce
1 T. garlic powder or granulated garlic
1/2 tsp. Fresh cracked black pepper
2 cans Less Sodium Cream of Mushroom Soup
2 envelopes (1 box) Liptons Onions soup mix
1 cup Apple Cider or you could use red wine.
2 large onioins, sliced
6 large carrots, cut in circles
8-10 medium size red potatoes

Place venison in crockpot and cover with onions. Mix together the soy, Worchestershire, garlic, pepper, soups and cider and pour over venison. We like a lot of gravy/sauce, you could use only one of each if you like less. Set crockpot on Low/8 hours cook time. You can add the potatoes and carrots on top now if you want, or add them a few hours before end time, either way, they will taste great! We just enjoy this with warm crusty bread, rolls, or beer bread and a salad.

Jodi's Venison Recipe

For 3 lbs. of Venison chunks - if you have even a little more than this, double the recipe!
1/2 cup less sodium soy sauce
1/2 cup canola oil
1/2 cup sliced green onions
4 tsp. toasted sesame seeds
2 tsp. brown sugar
1 tsp. sesame oil
1 tsp. fresh ginger ( I use from the tube in the produce section)

Combine all ingredients and pour over venison. Mix well to coat the meat. Cover and refrigerate, mixing often at least over night and up to 2 days.

Wet Burritos - Almost like Liberty Lanes...

Makes 5-6, depending on how much filling you put in each tortilla

Here is what we did...
1 lb. ground beef
1/2 cup diced onion
1 clove garlic, minced
1 4.5 oz. can of green chilies, drained
1/2 tsp. cumin
1/8 tsp. pepper
1 16 oz. can fat-free refried beans
1 10.75 oz. can condensed tomato soup
1 10 oz. can mild enchilada sauce plus...
1 oz. can mild enchilada sauce (large)
6 12" burrito size flour tortillas
shredded lettuce, shredded cheese, diced tomatoes, diced onions, sour cream and tortilla chips for garnish

1. Brown ground beef in a skillet over medium-high heat. Cook and stir until evernly browned, then add onion and garlic and cook until translucent. Drain grease and season with chilies, cumin and pepper. Add refriend beans, stirring until combined. Turn off heat, but keep warm.
2. In a medium saucepan, heat condensed and tomato soup and enchilada sauce. Turn off heat, but keep warm.
3. Place a warmed tortilla on a plate, spoon a generous 1/2 cup of filling in the center of the tortilla. Top with lettuce tomato and onion to your liking and a drizzle of the sauce. Fold and place seam side down. Top with sauce and shredded cheese. Repeat with remaining tortillas. Bake at 350 for 30-40 minutes or until cheese is melted and sauce is bubbling. Top with more lettuce, tomatoes, onions, sour cream and chips.

Up North Meat Pasties

The Crust (enough for 5 BIG pasties)

4 cups all purpose flour
2 tsp salt
2/3 cup solid white vegetable shortening
2/3 cup lard (makes a sturdy, yet crumbly crust)
3/4 cup cold water

Spoon the flour into the measuring cup and level off. Stir flour and salt together. Add shortening and lard and work the fats into the flour with your fingers or a fork until it resembles coarse crumbs. Sprinkle cold water over these crumbs and gather dough into one large ball. Do not overwork, but be sure and incorporate all crumbs from the bottom of the bowl. Divide into five or ten equal size balls, depending on how large you want your pasties. Roll each ball between two sheets of floured wax paper. Fill with 1 ¼ to 1 ½ cups of filling for the larger pasties and fold top over and seal. Place on a greased baking sheet, do NOT vent the crust. Bake at 375 for 40 minutes. If frozen, bake and additional 25 minutes. (internal temperature of 165 degrees)

The Filling (enough for 5 BIG pasties) 1 ¾ cup filling per pastie
2 cups (1 lb) ground chuck
2 Tbsp. red wine vinegar
2 cloves of crushed garlic
2 cups rutabaga (chopped or shredded)
2 cups potato (chopped, sliced or shredded) (pre-boil for 10 minutes then shred in food processor)
1 cup onion (chopped or sliced)
½ cup chopped fresh parsley
½ cup shredded carrot
Salt and pepper to taste
Butter
Worcestershire sauce


Season with red wine vinegar and crushed garlic. (1 ½ cup of meat per pastie)

Mix ingredients together and fill pastie, add 1 tbsp butter on top, fold crust over and seal.

You can freeze the pasties easily, however you do need to cook them first since the veggies give off some liquid. Bake the pasties as directed and wrap in foil or freezer paper.

Shepherds Pie

1 ½ lb Ground Beef
1 onion, chopped
1-2 cups veggies - carrots, corn, peas
1 ½ -2 lbs. potatoes
8 T butter, 1 stick
½ cup beef broth
1 tsp. Worcestershire sauce
Salt, pepper and other seasonings of choice

1. Peel & quarter potatoes, boil in salted water until tender
2. While the potatoes are cooking, melt 4 Tbsp. butter in a large frying pan.
3. Sauté onions in butter until tender over medium heat (10 min). If you are adding vegetables, add them according to cook time. Put any carrots in with the onions. Add corn and peas either at the end of the cooking of the onions, or after the meat has initially cooked.
4. Add the ground beef and sauté until no longer pink. Add salt and pepper. Add Worcestershire sauce. Add half a cup of the beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary, to keep moist.
5. Mash potatoes in bowl with remainder of butter, season to taste.
6. Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely.
7. Cook in 400 degree oven until bubbling and brown (about 30 minutes) Broil for the last few minutes if necessary to brown.

Serves 4