Bacon Bolognese *

1 pound ground beef
1 pound ground mild italian sausage
1/2 tsp salt
1/4 tsp pepper
2 carrots, chopped
1 onion, chopped
6 slices bacon, chopped
8 garlic cloves, minced
2 1/2 cups chicken stock
1 can (28 oz) whole tomatoes, crushed slightly
1/2 cup water
1 pkg (16 oz) spaghetti
3 Tbsp butter, cubed
1 cup grated parmesan cheese

In a 6 quart stockpot, cook beef and sausage until browned.  Stir in salt and pepper.  Drain and set aside.  Add carrots, onion and bacon to same pot; cook and stir 6-8 minutes or until vegetables are softened.  Add garlic and cook for 1 minute.  Return meat to pot and add 1 cup of the chicken stock.  Bring to a boil, stirring to loosen browned bits on bottom of the pan.  Cook until liquid is almost completely evaporated.  Add tomatoes, remainder of stock, and water.  Stir and return to a boil.  Reduce heat, cover and simmer for 3-4 hours, stirring occasionally.  To serve, Cook spaghetti according to package directions.  Stir butter into meat sauce; add spaghetti and toss to combine. Serve with cheese. 

Serves 10

Honey Soy Pork Tenderloin *

1/4 cup olive oil
1 cup chicken broth
1/4 cup soy sauce
1/2 cup honey
3 Tbsp Montreal Steak Seasoning
2 cloves minced garlic
pinch ground ginger
pinch red pepper flakes
1 teaspoon Sriracha sauce
1 (2-3 pound) pork tenderloin

Spray slow cooker with nonstick cooking spray.  Mix together olive oil, chicken broth, soy sauce, honey, steak seasoning, garlic, ginger, red pepper flakes, and sriracha in a small bowl.  Add pork tenderloin to the slow cooker and pour olive oil mixture over pork tenderloin.  Cook on low for 6 hours.

Serves 6

Mediterranean Green and White Beans *

1/4 cup EVOO
1 large onion, thinly sliced
4 cloves garlic, minced
2 Tbsp tomato paste
1 (28 oz) can whole peeled tomatoes
2 pounds whole green beans, frozen
1/2 cup chopped Italian parsley
2 tsp dried fresh dill
3/4 tsp salt
1/2 tsp freshly ground black pepper
1 can (15 oz) white beans, rinsed and drained
1/2 cup plain low fat Greek yogurt

In large dutch oven, heat EVOO over medium heat.  Add onion and saute until softened, about 8 minutes.  Add garlic; cook, stirring for 1 minute.  Stir in tomato paste and cook until lightly caramelized, about 1 minute.  Add tomatoes with their juices.  Crush each tomato as it is stirred into the pot.  Add 1/2 cup water and bring to a boil.  Add green beans, parsley, dill, salt, pepper, and white beans.  Cover and simmer about 30 minutes.  Add yogurt and mix just before serving.


**You could also use fresh green beans.  Just increase the simmering time by about 30 minutes before adding the white beans.

Serves 8

Crispy Chicken Thighs with White Beans *

2 Tbsp olive oil
4 skin on boneless chicken thighs (about 1 pound)
3/4 tsp kosher salt, divided
1/4 tsp freshly ground black pepper
1 cup finely chopped red onion
1 jalapeno pepper, thinly sliced
1 can (15 oz) unsalted cannellini beans, undrained
1/3 cup prepared pesto

Heat large skillet over high heat and add 1 Tbsp oil to pan; swirl to coat.  Sprinkle chicken evenly with 1/4 teaspoon salt and pepper.  Add chicken to pan, skin side down.  Cook 2 minutes.  Reduce heat to med-high; place another heavy skillet, bottom side down, directly onto chicken.  If your skillet isn't heavy, you can place 2 canned goods on top to weigh it down.  Cook 5 minutes or until skin is crispy.  Remove top skillet.  Turn chicken over; cook 2 minutes or until done.  Remove chicken from pan.  Return pan to high heat.  Add remaining 1 Tbsp oil to pan.  Add onion and pepper to pan; saute 2 minutes or until lightly charred.  Add beans to pan; cook 1 minute.  Stir in remaining 1/2 tsp salt.  Gently stir in pesto.  Divide bean mixture onto 4 plates and place 1 chicken thigh atop the bean mix.

Serves 4

Cold Pasta Chicken Salad *

8 oz pasta
1 cup French dressing
8 oz whole mushrooms, halved or quartered
1 cup fresh broccoli florets
10 sliced cherry tomatoes
1/4 cup ripe olives, sliced
1 can artichoke hearts, sliced
2 cups chicken, cooked and cubed
1 1/2 teaspoons dried basil
1/3 cup pine nuts, toasted

Cook pasta and drain.  Place in mixing bowl.  Toss with 1/3 cup French dressing and toss well.  Chill 3 hours.  Place broccoli florets in small microwave safe mixing bowl with 1 Tbsp water.  Cover with plastic wrap and microwave for 90 seconds.  Add mushrooms, broccoli, tomatoes, olives, artichokes and remaining dressing.  Mix well.  Add in chicken, basil and pine nuts and mix well. 

Crunchy Almond Granola *

1/2 cup packed light brown sugar
1/4 cup canola oil
1 tsp vanilla extract
1 tsp kosher salt
4 cups old fashioned oats
1 cup almonds, coarsely chopped
1/2 cup sunflower seeds
1/2 cup chopped dried dates

Heat oven to 350.  Line a large baking sheet with foil.  In a large bowl, whisk together brown sugar, oil, vanilla and salt.  Add oats, almonds, dates and sunflower seeds and toss, making sure nuts and oats are well coated.  Pour mixture on prepared pan.  Bake, tossing once, until golden brown and crisp, about 20-25 minutes.  Let cool completely.

Makes 6 cups