Potato/Corn/Ham Chowder

Prep Time:  20 min    Cook Time 40 min

Serves 8

Perfect Partner: Dinner Rolls and Side Salad

Ingredients:
3-4 medium potatoes, peeled and diced into 1" pieces (yukon gold or red are preferred)

2 c. water (reserved from boiling potatoes)

1 small onion, diced

1 c. diced celery

4 T. butter

4 T. flour

dash of crushed red pepper flakes (optional)

1/4 t. freshly ground black pepper

2 c. heavy whipping cream

2 c. whole milk

1/2 t. sugar

1 c. shredded cheddar cheese (use a good quality cheese that will completely melt)

1 c. cooked ham, diced (easy to buy package of diced ham). Can also sub diced bacon.

1 can corn

1. Boil potatoes at medium-high heat until soft.
2. When pouring out the water from the potatoes, reserve 2 cups for use.
3. In a pot large enough to hold 8-10 cups of liquid, melt butter over medium-high heat.
4. Add onion and celery and cook until translucent/soft, careful not to burn the butter.
5. Add flour and pepper to the mixture in the pan.  Cook 3-4 minutes, stirring constantly.
6. Add remaining ingredients and bring to a boil, then reduce heat to a simmer.
7. Simmer on low 30 minutes, stirring occasionally to prevent burning to bottom of pan.
8. Depending on the ham you use, this recipe often doesn't need any salt. Add salt to taste once done simmering.

Spinach Pasta Salad

Prep Time:  10 min    Cook Time 10-12 min

Serves 10

Perfect Partner: Grilled Balsamic/Greek Chicken

Ingredients:
8 oz. bowtie/rotini/penne pasta

6 T. EVOO

1/4 c. red wine vinegar

3 cloves minced garlic

1 t. ground mustard (optional)

1 t. salt

1 t. freshly ground black pepper

4 c. baby spinach

1/2 small red onion sliced

2 c. grape tomatoes, halved or quartered

1/2 c. parmesan cheese 

3 oz. salami, diced (optional)

1. Cook pasta according to package directions, rinse in cold water until completely cool, and strain.
2. Whisk together EVOO, red wine vinegar, garlic, mustard, salt and pepper until emulsified.
3. Add pasta, spinach, red onion, tomatoes cheese (and optional salami) to a large bowl. If not serving immediately, add the spinach just before serving, otherwise it will wilt.
4. Pour liquid mixture over pasta and mix together.

Autumn Soup

Prep Time:  10 min    Cook Time 30 min

Serves 10
Perfect Partner:  Dinner Rolls & Side Salad

Ingredients:
1 lb. Ground Beef

1 c. diced celery

1 large chopped onion

8 c. water

2 t. beef or vegetable bouillon (prefer Better than Bouillon)

2 c. diced carrots

2 c. diced potatoes (peeled) - 4 medium-sized potatoes (prefer Yukon Gold)

1/2 t. Italian seasoning
2 t. salt

1/4 t. ground black pepper

1 clove garlic (or 1/8 t. garlic powder)

1 can diced or stewed tomatoes (and liquid)
1 clove minced garlic

Optional:

1/2 c. peas (can use canned or frozen)

1/2 c. corn (can use canned or frozen)

1. Start with a pot large enough to hold 10-12 c. of soup.
2. Add ground beef, celery and onion and cook on high until ground beef is browned and onion and celery are soft/translucent.
3. Add all remaining ingredients and bring to a rolling boil for 5 minutes, stirring occasionally.
4. Reduce heat to medium and simmer for another 15-20 minutes.  If liquid reduces too much, add more water and salt/boullion if needed.

Low-Carb Asian Lettuce Wraps

 Prep Time:  10 min    Cook Time 10 min

Serves 4
Perfect Partner:  Basmati Rice and Egg Drop Soup

Ingredients:
1 lb. Ground Chicken (can substitute ground sausage or ground turkey)

1-1/2 T. sesame oil

4-5 mushrooms (diced)

8 oz can water chestnuts (drained)

4 T. low-sodium soy sauce
3 T. minced ginger (I like to use the pre-minced ginger you can find in the produce section)
1 clove minced garlic
1/2 c. water (if needed)

3 T. chopped green onion

1 head iceberg lettuce

1. Heat sesame oil in a non-stick skillet over high heat, turn down to med-high once oil is hot.
2. Add ground chicken, mushrooms, water chestnuts, soy sauce, ginger, and garlic to the hot oil and sauté until chicken is browned, mushrooms are tender, and water chestnuts are crisp-tender.  Add water 1/4 c. at a time if it seems to begin to dry out as cooking. 
3. Add chopped green onion to chicken mixture and cook for 1-2 minutes longer.
4. Spoon into iceberg lettuce.

I like to serve this with Basmati rice for those in my family who want to eat carbs.  They can add a spoonful of rice to each lettuce wrap.  For my picky eater I serve the chicken mixture over the rice, and serve the lettuce with some salad dressing.  My family also enjoys eating this with egg drop soup.  I just stop by the local Chinese takeout place and pick up a pint.  Serve the egg drop soup with freshly cracked pepper and chopped green onion (and those crispy chip things it comes with).  This will satisfy most of my Chinese food cravings for a fraction of the calories, sodium and cost.

VARIATION: Instead of serving this as lettuce wraps, you can add cabbage and serve as a "casserole." You can thinly slice fresh cabbage, or for a quick "cheat" buy coleslaw cabbage already sliced.  Add once the chicken is nearly cooked through, and cook until the cabbage is tender. Adding a little water and covering with a lid for a minute or two also can help the cabbage steam and cook more quickly.  If making this recipe you can also add 1/4 c. julienned carrots (you can also buy those pre-cut).  I have seem similar variations call this "egg roll in a bowl."