Curried Lentil Soup

Curried Lentil Soup

2 Tbsp oil

1 onion, chopped

1 carrot, sliced thin

3 cloves garlic, minced

1 bay leaf

2 tsp curry powder

1 (15 oz) can diced tomatoes

2 C lentils

1 lemon

1 C spinach, chopped

8 C chicken broth

Heat the oil in a large pot. Add the onions, carrot and garlic and sauté until soft. Add the curry powder and cook for a few seconds more. Add the tomatoes, bay leaf, lentils, and broth. Cut the ends off of the lemon and remove and visible seeds. Add the lemon to the pot. Bring to a boil and then turn down to low and let simmer for about 30 minutes or until the lentils are soft. Remove the lemon and the bay leaf. Add the spinach and cook for about 5 more minutes before serving.

Lemon Oregano Chicken

Lemon Oregano Chicken

6 bone-in chicken pieces, about 3 pounds

Juice from 1 lemon

2 Tbsp honey

1 Tbsp oil

3 garlic cloves, minced

2 tsp. oregano

Place the chicken in a greased 9x 13 inch baking dish. Combine the lemon juice, honey, oil, garlic and oregano and pour over the chicken. Bake, uncovered at 375°F for 45-60 minutes or until chicken is cooked through.

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Marinated Grilled Steaks and Crockpot Corn

Marinated Grilled Steaks

Zest of two lemons

Juice from lemons
1 C soy sauce
2/3 C hoisin sauce
8 cloves of garlic, minced
½ tsp. crushed red pepper flakes
4-6 steaks

Place steaks in a large bowl. Mix all marinade ingredients in a separate bowl and pour over the steaks. Let marinate overnight in the refrigerator. Grill until done.


 Crockpot Corn

2 packages (16 ounces each) frozen corn
1 large package (8 ounces) regular cream cheese
1/2 cup (1 stick) margarine
2 tablespoons sugar
2 tablespoons water

Place frozen corn in slow cooker. Cut cream cheese and margarine into small cubes. Add to corn, along with sugar and water. Cover with lid and cook on high about 45 minutes. Stir with wooden spoon. Reduce slow cooker setting to low and cook 3 1/2 hours more, stirring occasionally.

Cajun Spiced Fish and Parmesan Fettuccine

Cajun Spiced Fish

6 fish fillets

2 -3 Tbsp butter, melted

Cajun seasoning, to taste

1 lemon cut into wedges

Place fish on a foil lined rimmed baking sheet. Pour the melted butter over the fish and season to taste.  Bake at 400° F for about 20 minutes, or until they flake easily with a fork. Serve with lemon.

 

Parmesan Fettuccine

1 (1 lb) box Fettuccine

4 Tbsp. butter

1 pkg (1-2 C) Parmesan, shredded

Black pepper to taste

Half and half, as needed

Prepare fettuccine according to the package directions. Drain well and add the

butter, cheese and pepper. Add half and half as needed to thin the cheese sauce. 

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Pork Roast with Vegetable Tomato Gravy

Pork Roast with Vegetable Tomato Gravy

1 (3 lb.) boneless pork roast

1 onion, chopped

2 celery stalks, chopped

1 garlic clove, minced

Oil as needed

1 (10 oz) can condensed tomato soup

1/3 C water

2 Tbsp brown sugar

2 Tbsp lemon juice

2 Tbsp Worcestershire sauce

2 Tbsp mustard

Place roast in a roasting pan and bake for 1 ½ hours at 325 degrees. In a skillet, sauté onion, celery, and garlic in oil until tender. Add remaining ingredients and simmer for 10 minutes. Pour sauce over the roast and cook an additional 30-45 minutes or until cooked though. Serve with sauce.