Italian calzone wrap

2 Tablespoons Olive Oil
1 large onion chopped
2 cloves garlic, minced
1 pound hot Italian sausage
1-2 red bell peppers (1 large or 2 small)
2 teaspoons chopped sundried tomatoes
1 pound fresh mozarella, cut into 1/2″ cubes
1 cup chopped basil leaves
1/2 cup grated parmesan cheese
marinara (optional)
Tortillas (Tortilla Land uncooked tortillas shells are my favorite)

In a medium skillet, heat oil. Add onion, cook on low for 2 minutes. Add garlic and sausage, crumble as you cook, stirring 3-5 minutes. Drain off excess fat at this point. Add red bell peppers and sundried tomatoes. Cook a few more minutes. Add mozarella and basil leaves. Toss, put the lid on pan and let cheese melt. This only takes a minute or two (cheese will go stringy if left on heat too long). Cook tortilla shells as directed and top with filling. Sprinkle with parmesan cheese, wrap it up and serve immediately.

Chicken and Butternut squash quinoa stew

INGREDIENTS:
1 tablespoon extra-virgin olive oil
1 medium yellow onion, finely chopped
1 1/2 teaspoon dried oregano
4 cloves garlic, finely minced
4 cups low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken thighs or chicken breasts
1 can (14-oz) petite or regular diced tomatoes
3 cups chopped butternut squash (about 1 medium squash, peeled and seeded)
2/3 cup uncooked quinoa
1/2 teaspoon salt
1/2 teaspoon black pepper
1-2 cups chopped fresh spinach
DIRECTIONS:
In a large 4 quart pot heat the olive oil until hot. Add the chopped onions, oregano, and garlic. Saute for 5-7 minutes, stirring often, until the onion is softened. Add the broth and bring to a boil. Add the chicken and boil until the chicken is cooked, 7-9 minutes. Remove the chicken to a plate.
Add the tomatoes, butternut squash, and quinoa. Simmer for 15 minutes until the squash is tender and quinoa is cooked. If desired, scoop out some of the squash, mash it and return it to the pot. Shred the cooked chicken and return to the pot. Add the salt and pepper, adding more salt to taste, if needed. Stir in the spinach. Cook 1-2 minutes until the spinach is wilted. Serve warm.

cheesy broccoli orzo

1 cup orzo
1-1/2 cups chopped broccoli florets
1/4 cup shredded cheddar cheese
2 Tablespoons grated parmesan cheese
1 Tablespoon butter
1/4-1/2 cup 2% milk
salt
Directions:
Add orzo to a large pot of salted boiling water. Cook for 3 minutes then add chopped broccoli and cook for 2 more minutes, or until orzo is tender. Drain well (broccoli florets are notorious for holding onto water) then return to the pot. Add cheeses, butter, and 1/4 cup milk then stir well and add more milk if needed. Season with salt to taste.

Mexican rice

1 cup of long grain white rice
2 cups of low-sodium chicken broth
1 tablespoon of olive oil
1 small yellow onion, diced
4 cloves of garlic, finely minced
1/4 cup of tomato paste
1 tablespoon of lime juice, from about 1 lime
1/2 cup of freshly chopped cilantro
2 teaspoons cumin
Salt to taste
DIRECTIONS:
In a medium-sized pot, add rice and chicken broth. Bring to a boil over high heat. Stir. Cover the pot, lower the heat to low and simmer for 17-20 minutes. Remove from heat and keep the pot covered for 5 more minutes.
While the rice is cooking, heat the olive oil in a large nonstick skillet over medium heat. Cook the onions in the hot oil for 10 minutes, until translucent and starting to brown. Add the garlic to the skillet and cook for one minute, stirring constantly. Stir in the tomato paste and cumin and cook for another minute or two. Mix in hot, cooked rice, lime juice and cilantro. Mix until well combined. Season to taste with salt. Serve immediately.

Creamy Chicken Taquitos

1/3 cup (3 oz.) cream cheese
1/4 cup green salsa
1 Tb fresh lime juice (1/2 lime)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tb chopped cilantro
2 Tb sliced green onions
2 cups shredded chicken
1 cup grated pepperjack cheese
fajita size flour tortillas (or small corn tortillas)
cooking spray
kosher salt
Soften cream cheese in microwave for 20-30 seconds. Stir in green salsa, lime juice and spices until well mixed then add cilantro and green onions. Stir in shredded chicken and pepperjack cheese and combine well. **this can be made ahead of time and stored in the fridge.
Preheat oven to 425 degrees. Line cookie sheet with Silpat (or tin foil, lightly sprayed with cooking oil).
Working with 3-4 tortillas at a time, briefly heat in microwave so they are more malleable and easier to work with. Any time you want to heat up tortillas, it’s a good idea to place a damp paper towel draped over a small stack of them in the microwave. If I have more than 5, I will place a damp paper towel in the middle of the stack as well. (To dampen a paper towel just get it wet then squeeze out any water.) When working with corn tortillas you especially need to make sure they are warmed up with the damp paper towel or else they will crack and split as soon as you roll them – very frustrating! When I make this recipe with corn tortillas I warm up a stack of 6 with one damp paper towel in the middle and the other over the top. Put them in the microwave for 40 seconds and they are perfect to work with.
Spoon 2-3 Tb of mixture in a row across the bottom third of tortilla, keeping 1/2 inch away from edge. This makes it possible to roll it up very tightly. Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and edges start to turn golden brown.
Serve with your favorite salsa, guacamole, and sour cream.

Rice Pilaf

2 T. butter
1 c. uncooked rice
1/4 c. minced onion
1/3 c. finely chopped celery
3 c. hot chicken broth
2 T. fresh chopped parsley
1/4 c. slivered almonds

Melt butter in hot frying pan.  Add rice, onion, celery; stir and cook until slightly brown.  Add chicken broth.  Cover and simmer on low heat until moisture has been absorbed and rice is tender.  Add parsley and almonds just before serving. 

skillet lasagna

1/2 lb ground turkey (I never use a whole pkg from costco so I always have a bit left over)
dried onion, italian seasoning
1/2 onion diced
4-5 cloves garlic minced
1 1/2 lbs ripe tomatos diced (about 9 med tomatoes)
2 carrots, shredded
1 small zucchini, shredded
about 4 T. pesto
2 big handfuls of spinach chopped
4-5 cloves garlic minced
1 cup cottage cheese
3 T. parm cheese
dried parsley
mozzarella cheese
salt and pepper
about 5 uncooked lasagna noodles
splash of cream

In a large skillet (that has a lid with it) brown the turkey with 2 cloves garlic, salt and pepper, a dash of italian seasoning, dried oinon. Remove the meat. in same skillet add the onion and rest of garlic. Saute until soft. add tomatoes, carrots and zuchini. add 2 T. Pesto, salt and pepper, dried onion italian seasoning. Cook for about 5 min until it becomes sauce like. Pour into bowl.d down to low/ med low.

Combine cottage cheese, parm, parsley, mozzerella, salt, pepper, and 2 T. pesto.
on medium low-low heat, In same skillet, add one cup of the sauce. break up 2 or 3 of the noodles in big pieces and lay over sauce. sprinkle half of the meat over. dollop half of the cottage cheese mix. sprinkle half of the spinach over the cottage. then add some mozerella. layer all over again. with the last cup of sauce, mix a splash of cream. pour over the top, and sprinkle the top with mozerella and parm. Simmer for 25 min with lid on.