Chili -- this recipe, but I think we'll try buffalo in it instead of beef.
jalapeno poppers -- haven't tried to make them before, but Phil's thinking he'll hunt down a recipe and give 'em a go.
Roasted sole, with olive oil, salt, pepper and capers, and then a bit of lemon juice at the end
Quesadillas with black beans and shredded chicken
Shredded cabbage, diced tomato, diced avocado, lime juice, salt for a nice little salad to go with
salad (balsamic dressing, red bell pepper, sunflower seeds)
Pork Chops Oreganata -- we got this giant chop in a CSA share a while back, and haven't been sure what to do with it. This recipe has us marinate and broil, and make a lovely bulgur, tomato, spinach and feta salad to go with.
A co-worker just had a baby a couple weeks ago, and we're making a whole bunch of food for her and her family so they don't have to think about cooking. I'm making lasagne -- easy to freeze if they don't need it right away. This is based on my sister in law Sharon's recipe. Thanks, Sharon!
1 chopped onion
1 pound ground beef
28 oz diced canned tomatoes
16 oz spaghetti sauce
spices & herbs -- garlic, oregano, basil
3c shredded mozzarella
24 oz ricotta cheese
1/4 c shredded Parmesan cheese
1. Brown beef and onion. Remove from heat.
2. Add sauce, tomatoes and spices.
3. In greased 13 x 9 glass dish layer:
1/3 of the ricotta, then
1/3 of the sauce, then
1/3 of the mozzarella & Parmesan, then
repeat two more times.
4. Cover and refrigerate.
5. Put in cold oven uncovered at 35o degrees for 45 - 50 minutes.