Chicken, Mushroom, and Gruyere Quesadillas

Ingredients

  • 1 teaspoon olive oil
  • 1 cup presliced mushrooms
  • 1/2 cup thinly sliced onion
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon bottled minced garlic
  • 1 tablespoon sherry or red wine vinegar
  • 2 (10-inch) fat-free flour tortillas
  • 1 cup shredded cooked chicken breast (about 8 ounces)
  • 1 cup arugula
  • 1/2 cup (2 ounces) shredded Gruyère cheese
  • Cooking spray
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Braised Short Ribs with Red Wine Sauce

Ingredients

  • 2 pounds beef Short Ribs
  • 1 teaspoon vegetable oil
  • Salt and pepper
  • 1 can (10-1/2 ounces) double-strength beef broth or beef consommé
  • 1 cup dry red wine
  • 2 small onions, quartered
  • 4 cloves garlic, minced
  • 3 fresh thyme sprigs
  • 1-1/2 cups sliced mushrooms
  • 2 tablespoons butter
  • 1/4 cup chopped shallots
  • 1 teaspoon minced fresh thyme
  • 2 teaspoons cornstarch dissolved in 1/2 cup dry red wine

Country Beef Breakfast Sausage, Wild Mushroom and Artichoke Bread Pudding

Ingredients

  • 1 recipe Basic Country Beef Breakfast Sausage (recipe follows)
  • 1 jar (12 ounces) marinated artichoke hearts
  • 8 ounces assorted fresh wild mushrooms, sliced
  • 1/4 teaspoon salt
  • 12 ounces cubed sourdough or French bread, dried
  • 1 can (14 to 14-1/2 ounces) reduced-sodium beef broth
  • 1/2 cup 2% reduced-fat milk
  • 2 eggs, beaten
  • 1/4 cup thinly sliced green onions

Tofu Scramble Tater Tot Casserole

Ingredients

  • 1 Tablespooon olive oil
  • 1 small onion diced
  • 1 clove garlic minced
  • 1 red bell pepper chopped
  • 1/2 cup mushrooms (white or brown) sliced
  • 1 cup fresh spinach chopped (or use baby spinach)
  • 1 pound extra firm tofu drained and squeezed to remove excess liquid
  • 1/2 teaspoon turmeric
  • 2 Tablespoons nutritional yeast
  • 1 pinch black salt (Kala Namak) (optional)
  • Salt and pepper to taste
  • 1/2 cup vegan Cheddar-style cheese shredded, plus extra for topping (optional)
  • 35 frozen tater tots (or more to fill your casserole dish)

Beef Noodle Stir Fry

Ingredients

  • 2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded*
  • 1 tablespoon olive oil
  • 8 ounces beef top sirloin filet, thinly sliced across the grain
  • 8 ounces cremini mushrooms, sliced
  • 6 ounces broccoli florets
  • 2 carrots, diced
FOR THE SAUCE
  • 1/3 cup reduced sodium soy sauce
  • 3 tablespoons oyster sauce
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, pressed
  • 1 teaspoon sesame oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper

Directions

  1. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside.
  2. In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
  3. Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes; set aside.
  4. Stir in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes.
  5. Serve immediately.

Chicken and Rice Casserole

Ingredients

  • Extra-virgin olive oil, for baking dish
  • 2 c. white rice
  • 1 large onion, chopped
  • 2 c. low-sodium chicken broth
  • 2 (10.5-oz.) cans cream of mushroom soup
  • Kosher salt
  • Freshly ground black pepper
  • 3 large bone-in, skin-on chicken thighs
  • 2 tbsp. butter, melted
  • 2 tsp. fresh thyme
  • 1 clove garlic, finely minced
  • 1 tbsp. Freshly chopped parsley, for garnish

Directions

  1. Preheat oven to 350° and grease a 9″-x-13″ baking dish with oil. Add rice, onion, broth, and soup and stir until combined. Season with salt and pepper.
  2. Place chicken thighs in rice mixture and brush with melted butter. Sprinkle with thyme and garlic and season with salt and pepper.
  3. Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more, until rice is cooked and chicken is golden
  4. Garnish with parsley before serving.

Chicken Noodle Casserole

Ingredients

  • 6 tablespoons unsalted butter, plus more for greasing dish
  • Kosher salt
  • 12 ounces extra-wide egg noodles
  • 10 ounces white mushrooms, halved or quartered
  • Freshly ground pepper
  • 1/3 cup all-purpose flour
  • 1 1/2 cups frozen pearl onions, thawed
  • 1 medium carrot, halved lengthwise and sliced thinly across
  • 1 large stalk celery, sliced thinly
  • 2 sprigs fresh thyme
  • 1/2 cup dry white wine or vermouth
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 cups shredded rotisserie chicken, skin and bones discarded
  • 2 tablespoons chopped parsley
  • 1 cup shredded Gouda (about 4 ounces)