Week 3. Welcome back to Your Fresh Chef. I hope that you are downloading and saving the recipes. This week I am going to give you some of my favorite main dish salad recipes.
We try to have a salad, and I’m not talking a wimpy one here, for lunch almost every day. I make enough to share with Melissa and Theresa.

Some Tuesdays I try to make a portable lunch because we close early, and it seems everyone needs to scoot. Sounds a lot like your house doesn’t it? There are similarities.
I made a great meat balls in sauce recipe in the slow cooker this past week. It would be really great over spaghetti squash. I have to get a new recipe for the enchiladas though. I turned the cooker down to warm, which is below low, and they still burned. So, you will not get that one, I’ll through in something else for you. The problem might have been that the cooker was too big. I filled it more than half full, but it cooked down quite a bit. I gave my other slow cooker to Brandon, our son. I guess I’ll get myself to Target and buy another.

Let’s talk about menu planning. I will tell you what works for me, and you are free to use it, or to come up with your own plan. Let me know what works for you, and I will pass on any suggestions to everyone else.

I usually use a blank sheet of paper (how original), or you could use a notebook. I then list the days of the week, (another brilliant idea.) I try to have enough leftovers for my food prep day because it is too difficult to cook and prepare all the food for the week, plus cook a meal for consumption. This would be a good time for a meal from the freezer if you have no leftovers. Of course I mean one that you put there. It could be something as simple as some leftovers that you froze.

I list out the meals needed. I also include lunches, which as I stated earlier, would be salads or sandwiches. Our breakfast for 4 days of the week is a shake. I try to make a quiche for two breakfasts, and maybe an omelet on the other day. I usually do my food prep on Thursdays, because sometimes I am off that day, or at least ½ a day.

My own menu consists of slow cooker meals for Friday, Monday, and Wednesday. I usually plan for leftovers on Saturday and Thursday dinners, and maybe lunch on Sunday. Dr. B likes to grill on Sundays, and sometimes I let him, but not this week. I like to create something special on Tuesdays. Sometimes, depending upon how big a meal I am creating I’ll knock out one of the slow cooker meals, and just do leftovers after we get home from work. It (menu planning) takes some tweaking, but you may always freeze your leftovers if you find you have too much food at any given day. Or, you can share your extra food with someone. Someone you work with, or a neighbor, or a grown up kid who misses your food. The possibilities are endless.
When I make my shopping list from my menu, I also include fruits that are in season and hopefully on sale. Fruits make a great dessert or snack, and they are high in fiber and naturally good for you.

Remember always try to incorporate everything you buy on your food prep day into your recipes. Be creative, don’t waste anything. The only recipes that really need measuring are baked goods. Otherwise, you have carte blanche. Expand your vegetables though, not your meat. Freeze extra meat to use another time. Keep to the 4 ounce per person portion if you can.
I am still in the process of accumulating the sale flyers from the grocery stores. I think that project will take me a little more time than I have right now.

DRUM ROLL – GREAT FOOD ALERT
My mother, Helen, made the best tomato soup in the world. No exaggeration. I will give you the recipe all I ask in return is that you try it out. During the Labor Day weekend I will be making this special recipe myself (if I can get the tomatoes in KC MO). If all the planets align, and I do make this soup, I will have samples available at the food workshop that will be held in February of 2009. The exact date will depend upon the date that Lisa, my lovely friend from New Jersey, will be here in Florida.

Helen Redler’s Tomato Soup
14 quarts tomatoes
7 medium onions
1 whole stalk celery
14 sprigs parsley
1 and 3/4 sticks butter
3 bay leaves
¾ cup plus 2 tbls. Flour
¼ cup Salt
½ cup sugar
2 tsps. Black pepper
Wash and cut up tomatoes. Place in kettle to heat. Chop onions, celery, parsley, and bay leaves. Add to tomatoes and cook until celery is tender. Put mixture through sieve. Place back into kettle and bring to boil. Rub flour and butter into smooth paste, thinned with tomato juice. Add to the boiling soup, stirring to prevent burning. Add salt, sugar and pepper. The soup will have a smoother consistency if put through a sieve again. Fill clean jars to within ½ inch of top. Put on cap, screwing band firmly. Process in water bath for 15 minutes. This mixture may also be frozen.
This is a really great soup. I hope you will try it.

HELPFUL HINT OF THE WEEK - maybe several

If you need lemon, lime, or orange zest, zest the fruit before juicing it. A very wonderful, helpful gadget is a microplane grater. Much neater than a box grater because you actually get what you grate. What a novel idea.

Don’t forget to roll the fruit under your palm before juicing. I’m still sold on the reamer for juicing. You could use one of the beaters from your mixer if you don’t have a reamer. But I found mine in the dollar store, and it surely does get the juice out.

While we are on the subject of useful items, I recommend a measuring glass. It is very useful for liquids, especially when making your own salad dressings. As far as I can tell it comes in two sizes. The large one measures from 1 tsp. to 24, with all sorts of markings in between. The smaller one looks very similar to a shot glass (I’ve only heard of such an item) and has measurements from 1 to 6 teaspoons.

Another useful tool is a food scale. This is something you can save up to buy. That’s the beauty of a food plan. You can save enough money to purchase items that will save you even more money. Isn’t this a great country? The scale I have looks like the ones in Publix, only in miniature. It came with an oval bowl, and the scale measures up to 7 pounds. (I’m sorry, but I dislike digital anything.) To check for accuracy, place 10 pennies on the scale, it should register 1 ounce.

Ok, let’s get started with this week’s menu. This week’s recipes call for lots of chicken breasts. I call for boneless, skinless in the recipes, but if you have the time to pull the meat off the bone by all means used bone in. It will yield a more favorable meat. Or, you can sub a whole roasted chicken. Again, use any time saver you can. To cook the chicken for the salads, just add the chicken to the roasting pan with the ribs during the first hour of cooking.

Thanks for all the feedback, and I will try to comply with your requests as fast as I can. Remember, I am only a phone call away. Just call 800-326-5838 if you have any questions, suggestions, or other ideas.

MAIN DISH SALADS:

California Club Salad
San Fran Bridge Chicken and Napa cabbage salad (really good)
Greek style Chopped salad – I was afraid to put the dill pickle in it, you go first.

SANDWICHES:
Classic tuna – serve on romaine lettuce leaves or bread
Country club wraps, no membership required

MAIN DISHES:
YFC SALMON W/ SPAGHETTI, LEMON AND BASIL
Ribs ala Redler

SLOW COOKER RECIPES:
Slow Cooker meatballs with sauce – this is really good
Beef Stroganoff – this is really good too


SIDE DISHES:
Asparagus amandine
Country Style green beans



YFC California Club Salad
Amount Measure Ingredient -- Preparation Method
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1 avocado -- peeled and sliced
1/2 head lettuce, red leaf -- torn
2 tomatoes -- wedged
2 onions, green -- chopped
1 pound meat, chicken breasts, boneless, skinless -- cooked and cubed
4 slices meat, bacon -- diced and cooked
2 eggs -- hard boiled and chopped
2 ounces cheese, blue, crumbled
1/2 cup mayonnaise
1/2 cup salad dressing, french

PREP AHEAD: Preheat oven to 375. Bake 1 pound chicken breast 40 minutes, cool, cube and bag. Cut 4 slices bacon into pieces, cook, drain, and bag. Hard cook 2 eggs, cool, peel, chop and bag. Wash, tear and dry 1/2 head lettuce, bag. Slice 2 green onions, bag. In a jar combine 1/2 cup each mayo and french dressing. Add 2 ounces crumbled blue cheese. Stir, cover and store. Reserve avocado and 2 tomatoes.
PRIOR TO SERVING: Arrange lettuce on 4 plates. Cut 2 tomatoes, divide among plates. Peel and slice 1 avocado, arrange over lettuce and tomatoes. Divide other ingredients over plates. Stir dressing, spoon over salad.
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YFC San Fran Bridge Chicken and cabbage salad
Serving Size : 4 Description: "Don't be put off by the apricots, this is really good"
Amount Measure Ingredient -- Preparation Method
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1 head cabbage, Napa -- sliced thin, or shredded
1 bell pepper, red -- julienned
1 bell pepper, yellow -- julienned
5 onions, green -- sliced thin
1/4 cup dried apricots -- diced
1 pound meat, chicken breasts, boneless, skinless -- roasted, chopped
1/4 cup soup, chicken stock
1/4 cup soy sauce
1/4 cup vinegar, seasoned rice
2 tablespoons oil, dark sesame
1/4 cup spice, sesame seeds -- toasted
1 1/2 teaspoons spice, lemon pepper -- for the chicken
1/4 teaspoon spice, ground ginger
1 tablespoon sugar

PREP AHEAD: Preheat oven to 375. Season 1 pound chicken breasts with 1 1/2 tsp. lemon pepper. Bake for 35 minutes. Cool slightly, cube and bag. Toast 1/4 cup sesame seeds, cool and bag. Julienne and bag 1 red and 1 yellow pepper. Thinly slice 5 green onions, bag. Thinly slice 1 head Napa cabbage, bag. Dice 1/4 cup dried apricots. In a jar blend 1/4 cup each chicken stock, soy sauce, and seasoned rice vinegar. Add 2 tbls dark sesame oil, 1/4 tsp ground ginger and 1 tbls sugar. Shake well.
PRIOR TO SERVING: Place the Napa cabbage in a large bowl. Add all other ingredients. Shake dressing before pouring over all. Toss and serve. This is also really good if allowed to marinate for several hours before serving. I just put everything into a gallon size baggie and seal it. I try to turn the bag several times before serving.
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YFC Greek style chopped salad
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9 oz. bag spinach, baby
1/2 head lettuce, romaine -- torn
1 large bell pepper, red -- chopped
1 large bell pepper, yellow -- chopped
1 pound tomatoes, cherry or grape
1 large cucumber -- peeled, seeded and chopped
1 pound meat, chicken breast, boneless, skinless
1/2 15 oz. canned beans, chickpeas -- drained
4 ounces cheese, feta, crumbled
1/2 cup pickles, dill -- diced
6 tablespoons oil, extra virgin olive
3 tablespoons vinegar, sherry -- sub balsamic if needed
1 1/2 teaspoons mustard, dijon
salt and pepper -- to taste

PREP AHEAD: Preheat oven to 350 and roast 1 pound chicken breasts for 35 minutes. Cool, chop and bag. Chop and bag 1 red and 1 yellow bell pepper. Peel, seed, chop and bag 1 cucumber. Tear 1/2 head romaine lettuce, bag. Drain and bag 1/2 can chickpeas, freeze other 1/2 of can. If using 1/2 cup dill pickles, drain and dice, bag. Measure and bag 4 ounces crumbled feta. Blend in a jar, 6 tbls olive oil, 3 tbls sherry vinegar, 1 1/2 tsp dijon mustard, salt and pepper to taste. Shake well. Reserve 1 pound cherry/grape tomatoes.
PRIOR TO SERVING. Open a gallon baggie, place in a coffee can (an empty one please.) Shake and pour salad dressing into bag. Add 1 pound grape/cherry tomatoes, and all other ingredients except the lettuce and spinach. Remove from coffee can Shake bag and refrigerate until ready to serve. To serve combine bag o spinach and romaine. Divide among plates, top with salad mixture.

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YFC TUNA SALAD, TAKE 1
Serving Size : 4 "May be served over lettuce, or as a sandwich."
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium lemon -- juiced
2 rib celery -- diced
1/2 bell pepper, green, red, or yellow -- diced
1/2 medium onion, red -- diced
2 tablespoons parsley, flat leaf -- minced
8 leaves lettuce, red or green leaf -- leave whole
2 medium tomatoes -- sliced thin just before serving
2 6 oz. cans tuna, -- drained
2 tablespoons pickles, dill -- diced
1/2 cup mayonnaise
1/2 teaspoon mustard, dijon
1 tablespoon oil, olive
1/4 teaspoon spice, black pepper
1/2 teaspoon spice, salt -- optional
8 slices bread, whole wheat

PREP AHEAD: Dice and bag 2 ribs celery, 1/4 medium red onion, and 1/2 bell pepper, I place these small baggies into the larger container that I will use to mix the tuna salad.
PRIOR TO SERVING: Remove the baggies from the container. Squeeze the lemon into the container. Remove the seeds. Measure 1/2 cup mayo, 1 tablespoon olive oil, and 1 tsp. dijon mustard. Mix. Add baggies of vegetables. Mince 2 tbls. flat leaf parsley and 2 tbls dill pickles, add to container. Drain 2 cans tuna, add. Mix well. Thinly slice 2 tomatoes. Serve tuna salad as a sandwich, with tomatoes and lettuce, or over the lettuce leaves, with the tomatoes.


YFC Country Club Wraps, no membership required


Serving Size :4


Amount Measure Ingredient -- Preparation Method
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2 tomatoes -- seeded and chopped
1/2 onion, red -- chopped
8 leaves lettuce, red or green leaf
1/2 pound deli smoked turkey breast -- thinly sliced
1/2 pound deli honey roast ham -- thinly sliced
8 slices meat, bacon -- cooked and crumbled
4 slices cheese, smoked provolone -- thinly sliced and halved
1/2 cup mayonnaise
2 teaspoons mustard, dijon
4 10 inch tortillas, whole wheat 96% fat free flour

PREP AHEAD: Chop, cook, drain, cool and bag 8 slices bacon. In a small jar mix 1/2 cup mayo with 2 tsps Dijon mustard. Chop 1/2 red onion and bag.

PRIOR TO SERVING: Seed and chopped 2 tomatoes. Spread mayo mixture evenly over 4 flour tortillas. Layer 2 lettuce leaves each, plus turkey, ham, halved provolone, cooked bacon, chopped tomatoes and red onions. Roll up, cut in half and pin with toothpicks.


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YFC Meataballs with sauce in the slow cooker

Serving Size : 6 Description: "cook on low for 8 hours. Serving w/spaghetti squash makes this a low carbo meal" I also added 1 can of undrained diced tomatoes. Don’t forget to add this to your shopping list if you do the same.
Amount Measure Ingredient -- Preparation Method
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2 cloves garlic -- minced
1 pound meat, ground pork
1 pound meat, ground beef
3 eggs -- beaten
1/2 cup cheese, parmesan cheese -- grated
2 teaspoons butter
1 jar, at least 25 3/4 oz. spaghetti sauce
1/4 cup wine, red
1 tablespoon spice, onion powder
1 2/3 tablespoons spice, oregano -- divided
3/4 teaspoon spice, salt,kosher
1 1/2 teaspoons spice, black pepper -- divided
2 teaspoons spice, oregano
2 teaspoons spice, garlic powder

PREP AHEAD: In a large mixing bowl beat 3 eggs. Add 1 lb. each, ground beef and pork. Add 1/2 cup grated parmesan cheese, 1 tbls onion powder, 2 tsps garlic powder, 1 tbls oregano, 3/4 tsp kosher salt and 1 tsp freshly ground pepper. Bag. Measure and bag, 2 tsp oregano, and 1/2 tsp balck pepper. In a large jar measure 1 cup water, 1/4 cup red wine, and 2 cloves minced garlic.

PRIOR TO SERVING: Spray slow cooker with PAM. Pour jar or spaghetti sauce into crock. Add red wine mixture, plus the seasoning packet. Stir. Form meat mixture into golf ball sized meataballs and drop into the sauce. Some might stick out. Don't panic, that’s fine. Cover and cook on low for 8 hours.
Before serving, stir gently until all meataballs are covered with the sauce.
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YFC BEEF STROGANOFF


Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces mushrooms, sliced
6 green onions -- sliced
2 cloves garlic -- minced
1 pound beef, round or stew -- cubed
1 8 oz. carton sour cream
12 ounces broth, beef
1/3 cup sherry, dry
8 ounces noodles, egg, uncooked -- whole wheat
1/2 cup flour
1 spice, bay leaf
1/2 teaspon spice, dried oregano -- crushed
1/4 teaspoon spice, dried thyme -- crushed
1/4 teaspoon spice, salt
1/4 teaspoon spice, black pepper

PPEP AHEAD: Slice and bag, 6 green onions and add 2 cloves minced garlic. Cook, drain, cool, and bag 8 ounces egg noodles. Measure and bag 1 bay leaf, 1/2 tsp dried and crushed oregano, 1/4 tsp dried and crushed thyme, 1/4 tsp sal and pepper. Cube and bag 1 pound beef. Don't forget to trim the fat. Measure into a jar 12 ounces of beef broth and 1/3 cup sherry.

PRIOR TO SERVING: Coat slow cooker with cooking spray. Add bags of onions, beef, and spices. Add jar of broth/sherry. Cover and cook on low setting for 8 to 10 hours, or on high for 4 to 5 hours. Discard bay leaf. If using low setting, turn to high. Mix together 8 ounces of sour cream, 1/2 cup flour, and 1/4 cup water. Stir about 1 cup of the hot liquid into sour cream mixture. Return all to slow cooker, stir to combine. Cover and cook on high setting for 30 minutes, or until thickened and bubbly. Stir in reserved noodles, serve.

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NOTES : Use a 3 1/2 quart slow cooker.




YFC SALMON W/ SPAGHETTI, LEMON AND BASIL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9 oz. package spinach, baby -- stems removed
1 lemon -- juiced after zesting, reserve zest
1 clove garlic -- minced
1/4 cup basil, fresh -- chopped
1 pound fish, salmon, Alaskan -- 4 - 4 oz filets
1/2 pound spaghetti, whole-wheat
3 tablespoons capers -- drained
3 tablespoons oil, olive -- divided
1/2 teaspoon spice, salt
1/2 teaspoon spice, black pepper

PRIOR TO SERVING: Bring a large pot of salted water to boil over high heat. While waiting for the water to boil, zest 1 lemon and set aside. Juice the lemon and set that aside also. Drain and reserve 3 tablespoons capers. Add the spaghetti and cook until tender, stirring occasionally, about 8 to 10 minutes.


While the spaghetti is cooking, heat 1 tablespoons olive oil in a medium skillet over med/high heat. Season the salmon pieces with salt and pepper. Add the fish to the pan and cook until medium, about 4 minutes per side. (After the salmon cooked, I removed the skin and then broke the salmon up, cooking just a tad longer and "caramelizing" it a bit.


While the spaghetti and salmon are cooking get out a large bowl. Add the spinach to the bowl, along with the 1 clove minced garlic, 2 tbls. olive oil, 3 tablespoons capers, the lemon zest and juice. When the spaghetti is finished, drain well, and add to spinach mixture in bowl. Mix well. If you have broken up the salmon, add it now and mix. If you left the salmon whole, place spaghetti/spinach mixture on plates and top with salmon.

Description:
"Prep time 10 minutes, Cook time 15 minutes"
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* Exported from MasterCook *

YFC RIBS ALA REDLER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 onions -- quartered
6 cloves garlic -- may use garlic powder
4 pounds meat, country style ribs (pork)
2 jars barbecue sauce

PREP AHEAD: Peel and quarter 2 onions. Bag. Peel and bag 6 cloves garlic.

PRIOR TO SERVING: Preheat oven to 225 degrees. Coat roasting pan with cooking spray. Place country style ribs into pan. Place quartered onion and garlic on ribs. Bake for 4 hours covered. Drain. Salt to taste (optional). Pour 1 or 2 jars of barbecue sauce over all. Put back in oven to warm and leave in additional hour (uncovered).

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NOTES : This was one of my dad's specialities. Shred the leftover meat/sauce and heat the next day, serve it open face as a sandwich.


YFC COUNTRY STYLE GREEN BEANS, TAKE 1

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion -- thinly sliced
8 slices bacon -- diced
2 cans green beans -- drained
1/2 cup vinegar, apple cider
1/4 cup sugar

PREP AHEAD: Thinly slice and bag 1 onion. Dice 8 slices bacon, bag. Drain and bag 2 cans green beans.


PRIOR TO SERVING: In a cast iron skillet, brown the onion and bacon until the bacon is crispy. Drain the bacon and onion, reserving 1/4 cup of drippings. Put 1/4 cup drippings back into skillet. Add 1/4 cup sugar and 1/2 cup apple cider vinegar. Mix well and bring to a boil. Add the green beans. Reduce heat and simmer for 5 minutes. Add bacon/onions and cook another 5 minutes, stirring occasionally.

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Week One Menu

Here is your first menu. Later on I will be adding additional salads and sandwiches that I make for our lunches. If you are nervous about starting, don't be. Just take a few recipes and get your feet wet. You will soon be comfortable with planning and executing a full week's menu.

I plan on roasting the chicken on either Saturday or Sunday for dinner. I will be making 2 chickens, ½ to serve at dinner, the other will be used for the salads and the quiche. Make sure you either serve the fish within 2 days of purchasing or freeze it.
The leftover asparagus will also go in the quiche. Any leftover potatoes and onions can be used in the morning for breakfast.

Slow cooker white chili
Slow cooker beefchick stew
Roast chicken/with roasted onions, potatoes
Roasted asparagus
Crunchy Chinese Chicken Salad
New Orleans Style Salad
Greek Salad
BBQ Grilled fish w/peppers
Chicken quiche w/asparagus
Tomato & Onion Salad

YFC Chicken Chili aka white chili

This will serve 4 with leftovers.

Slow Cooker main dish: Cook on low 8 to 10 hours or on high for 4 to 5.

Ingredients

• 1 onion -- chopped
• 2 bell peppers, red, yellow or green – seeded and chopped
• 2 peppers. Jalapeno – seeded and diced
• 2 cloves garlic -- minced
• 2 lbs. meat, chicken breasts boneless, skinless -- chopped
• 10 oz. cheese, monterey jack, shredded
• 2 15 oz. canned, beans, great northern or pinto -- rinsed and drained ( See note)
• 3 1/2 cups soup, chicken stock
• 2 teaspoons spice, ground cumin
• 1/2 teaspoon spice, dried oregano -- crushed
• 1/2 teaspoon spice, salt

PREP AHEAD: Chop and bag, 1 onion, 2 bell peppers.
Dice 2 jalapeno peppers, and mince 2 cloves garlic. Drain and rinse, then bag, 2 cans beans. Chop and bag 2 lbs. Chicken.
Shred and bag 10 oz. Monterey jack cheese. Measure and bag, 2 tsps.
Ground cumin, 1/2 tst dried oregano, crushed, and 1/2 tsp. Salt.

Spray crock pot with PAM. Combine all baggies, except cheese. in crock pot. Add 3 1/2 cups chicken stock. Cook on low for 8 to 10 hours. Serve with shredded Monterey jack cheese

NOTE: If you would prefer to use dry beans, here’s what you do. Soak 2 cups dry beans overnightin enough water to cover beans plus 1 inch. In the morning, drain the beans and add them to the crockpot. Increase the chicken stock (or use water) by 2 cups.

YFC Beefchick stew

This will serve 4 with leftovers.

Slow cooker main dish: Cook on low 7 to 9 hours or on high for 4 to 5 hours

Ingredients

• 1 large onion -- finely chopped
• 6 onion, green -- finely chopped, don't forget the green part
• 1 pepper, red bell -- seeded and diced
• 2 pepper, jalapeno or serrano -- seeded and diced
• 1 lime -- juiced
• 1/2 orange -- juiced, eat the other 1/2
• 3 sprigs cilantro -- chopped
• 3/4 pound meat, chicken breast, boneless, skinless -- cut into 1 inch pieces
• 3/4 pound meat, beef, boneless roast or steak -- cut into 1 inch pieces
• 3/4 cup frozen, corn
• 2 cups soup, beef stock
• 1 8 oz. canned, tomato sauce
• 1/2 teaspoon spice, cumin, ground

PREP AHEAD: Chop and bag separately 3/4 lb boneless chicken breast and beef. Make sure you use separate cutting utensils, clean after use. Dice and bag 1 large onion, 1 red bell pepper, and 2 jalapenos. Finely chop 6 green onions, include green part, bag. Bag 3/4 cup frozen corn. Juice and jar 1/2 orange and 1 lime.

PRIOR TO SERVING: Spray a slow cooker with non-stick spay. In the slow cooker add the chicken and beef. Chop 3 sprigs of cilantro and add to slow cooker. Add ½ teaspoon ground cumin. Pour citrus juices over all and toss well. Empty the other baggies into slow cooker. Add 8 oz. can tomato sauce and the 2 cups beef broth. Stir well. Add more broth as needed to fill the slow cooker 3/4 full. If you do add more broth, it now becomes soup. Still good though.

Cover and cook on low 7 to 9 hours or on high 4 to 5 hours.

Roast chicken w/lemon

Since you are roasting 2 chickens here, you will have enough leftovers to use in some of the salad dishes.

Poultry Main dish Entrée

Preheat oven to 425 degrees.

Ingredients

• 1 pound onions, boiler -- cut off ends, leave whole
• 2 lemons -- quartered
• 6 cloves garlic -- cut in 1/2 lengthwise
• 2 pounds potatoes, small red
• 2 4 to 5 pound meat, roasting chicken -- remove giblets
• 6 slices meat, bacon -- halved
• oil, extra virgin olive
• spice, salt to taste
• spice, black pepper to taste

PREP AHEAD: Cut off ends and peel 1 pound boiler onions. Bag.

PRIOR TO SERVING: Preheat oven to 425. Spray large roasting pan and rack with cooking spray.

Remove giblets from inside chickens and discard giblets. Rinse cavity with water. Place chickens in roasting pan,on a rack, breast side up.

Quarter 2 lemons, slice 6 cloves garlic in half lengthwise. Divide these between chicken cavities. Surround chicken with 2 pounds potatoes and 1 pound boiler onions. Sprinkle everything with olive oil. Salt and pepper all to taste. Cut bacon in half, layer over chickens. Roast for 1 1/2 to 2 hours, or until temperature hits 180 in the breast and thigh. Remove bacon after 1 hour. Reserve for other use. Let chicken sit for 15 minutes before cutting.

YFC Roasted Asparagus

After you remove the chicken from the oven, you add the asparagus which roasts while the chicken in resting.

Preheat oven to 425 degrees Servings 4

Ingredients

• 1 1/2 pounds asparagus -- snap/cut off ends
• oil, olive
• spice, salt to taste
• spice, black pepper to taste

PREP AHEAD: Keep asparagus rubber banded. Snap off end of one piece. Cut off the ends of the rest of the asparagus using the shorter one as a guide. Place upright in a container. Add about 1 inch of water. Refrigerate until ready to use.

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Spray with cooking spray.

Place asparagus on sheet. Sprinkle with olive oil, salt and pepper. Toss.

Roast for 15 to 20 minutes. Stir after 10 minutes.

YFC Comfort Crunchy Chinese Chicken Salad

Comfort food at its best, this will serve 4

Ingredients

• 1 head cabbage, napa -- thinly sliced
• 8 onions, green -- thinly sliced
• 2 meat, boneless, skinless chicken breasts -- roasted and diced
• 1 pkg soup, oriental or chicken ramen noodles -- crush noodles, save flavor pkt.
• 3 tablespoons nuts, almonds, sliced or slivered -- toasted
• 2 tablespoons sesame seeds -- toasted
• 1/2 cup oil, sesame oil
• 6 tablespoons vinegar, rice
• 2 tablespoons xylitol or sugar
• 1/2 teaspoon spice, black pepper
• 1/2 teaspoon spice, ground ginger

PREP AHEAD: Roast 2 chicken breast halves in a 450 degree oven for 30 minutes. Cool and bag. Thinly slice 1 head napa cabbage, bag. Thinly slice 8 green onions, bag. Crush ramen noodles in the package. Place in a dry skillet add 3 tbls. almonds and 2 tbls sesame seeds. Toast till light brown. CAREFUL, these burn easily. Cool and bag. In a jar mix flavor packet from ramen noodles, 1/2 cup sesame oil, 6 tbls. rice vinegar, 2 tbls xylitol, 1/2 tsp. each black pepper and ground ginger.

PRIOR TO SERVING: About 4 hours before serving empty cabbage, onions, and almond mixture into a large bowl. Add chicken. Mix well. Pour dressing over all. Stir. Refrigerate until ready to serve. Try to stir every once in awhile.

YFC New Orlean Style Salad

This is really good. It reminds me of a muffuletta sandwich without the bread. And, it's good for you. Serves 4 generously.

Ingredients

• 6 ribs Celery -- chopped
• 1 bell pepper, green -- chopped
• 1/2 onion, red -- chopped
• 1/4 cup tomatoes, sun-dried - not in oil -- chopped
• 1/2 pound meat, ham, thick cut -- chopped
• 1/2 pound deli, salami, stick -- chopped
• 1/2 pound cheese, provolone -- chopped
• 1 cup olives, mixed good quality -- coarsely chopped
• 2 cups jarred, giardiniera salad - in aisle with pickles -- drained, chopped
• 6 tablespoon vinegar, red wine
• 1/2 cup oil, extra virgin
• 1/4 tsp salt
• 1/4 tsp pepper

PREP AHEAD: Chop and bag, 6 ribs celery, 1 green pepper, 1/2 red onion, 1/4 cup sun

dried tomatoes, 1/2 lb. Ham, salami, and provolone cheese.

Drain, roughly chop, and bag, 1 cup mixed olives, 2 cups giardiniera salad.

Make dressing - combine in a jar 6 tablespoons red wine vinegar, 1/2 cup

extra virgin olive oil, 1/4 teaspoon each salt and pepper.

Label and bag a gallon size baggie, add small baggies and jar.

PRIOR TO SERVING: Combine all baggies in a large bowl. Shake dressing, pour over all. Let stand a few minutes before serving. You could also prepare it in the morning and serve at lunch

YFC Greek style chopped salad

Serving Size : 4

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• 1 9 oz. bag spinach, baby
• 1/2 head lettuce, romaine -- torn
• 1 large bell pepper, red -- chopped
• 1 large bell pepper, yellow -- chopped
• 1 pound tomatoes, cherry or grape
• 1 large cucumber -- peeled, seeded and chopped
• 1 pound meat, chicken breast, boneless, skinless
• 1/2 15 oz. canned beans, chickpeas -- drained
• 4 ounces cheese, feta, crumbled
• 1/2 cup pickles, dill -- diced
• 6 tablespoons oil, extra virgin olive
• 3 tablespoons vinegar, sherry -- sub balsamic if needed
• 1 1/2 teaspoons mustard, dijon
• salt and pepper -- to taste

PREP AHEAD: Preheat oven to 350 and roast 1 pound chicken breasts for 35 minutes. Cool, chop and bag. Chop and bag 1 red and 1 yellow bell pepper. Peel, seed, chop and bag 1 cucumber. Tear 1/2 head romaine lettuce, bag. Drain and bag 1/2 can chickpeas, freeze other 1/2 of can. If using 1/2 cup dill pickles, drain and dice, bag. Measure and bag 4 ounces crumbled feta. Blend in a jar, 6 tbls olive oil, 3 tbls sherry vinegar, 1 1/2 tsp dijon mustard, salt and pepper to taste. Shake well. Reserve 1 pound cherry/grape tomatoes.

PRIOR TO SERVING. Open a gallon baggie, place in a coffee can. Shake and pour salad dressing into bag. Add 1 pound grape/cherry tomatoes, and all other ingredients except the lettuce and spinach. Shake bag and refrigerate until ready to serve. To serve combine bag o spinach and romaine. Divide among plates, top with salad mixture.

YFC Red Peppered Fish with peppers

grilled, and you need to Marinate fish 15 minutes prior to grilling.

Preheat grill to medium high heat

Ingredients

• 2 pepper, red bell -- seeded and cut into 4 pieces
• 2 pepper, green bell -- seeded and cut into 4 pieces
• 2 medium onion -- quartered
• 1 sprig cilantro -- finely chopped
• 1 pound fish, grouper or other firm white fish, four 4 oz. fillets
• 2 tablespoon cheese, parmesan, grated
• 1 cup salad dressing, Italian -- without high fructose corn syrup
• 1 teaspoon spice, crushed red pepper -- or to taste

PREP AHEAD: Quarter and bag (in a quart size bag) 2 medium onions. When slicing the root end of the onion off, leave very slight amount to hold onion together Seed and cut into 4 pieces each 2 red and 2 green

peppers add to onions. Pour 1/2 cup Italian salad dressing and 1/2 tsp crushed red pepper over all. Seal and shake.

PRIOR TO SERVING: Preheat grill to medium high heat. Using a gallon size bag pour 1/2 cup Italian dressing and 1/2 tsp. crushed red pepper. Shake to stir, add 4 (1 pound) fish fillets, refrigerate. Finely chop 1 sprig cilantro, set aside.

Remove fish from marinade, discard marinade. Remove peppers and onions from marinade, reserve marinade.

Place pepper and onions on grill. Top the peppers with the fish. Cover grill. Grill 4 min. Turn the fish over and brush with reserved marinade. Grill, covered an additional 2 minutes, or until fish flakes. Place the fish and veggies on serving plate, let stand 4 minutes. Sprinkle with 2 tbls. grated parmesan cheese and reserved cilantro.

YFC Chick/asparagus/onion quiche

Serve this warm for breakfast, cold for lunch or dinner. Add sliced tomatoes to round out the meal. And there is no misprint. You don't need a crust. Serves 8.

Preheat oven to 375 degrees

Grease a 9 inch pie plate

Ingredients

• 1/2 pound asparagus -- cut on diagonal into 1" pieces
• 1 large onion, Spanish -- thinly sliced
• 1 1/2 cups pre-cooked meat, chicken -- thinly sliced or diced
• 5 large eggs -- beaten
• 1/4 cup milk
• 1/2 cup cheese, parmesan cheese -- grated
• 1 Cup cheese, sharp cheddar -- shredded
• 1/4 cup soup, chicken stock
• 4 tablespoon oil, olive oil
• 1 teaspoon spice, kosher salt
• 1/2 teaspoon spice, black pepper

PREP AHEAD: Using a mandolin, thinly slice 1 large Spanish onion. Snap/cut ends off 1/2 pound asparagus. Diagonally slice into 1 inch pieces. Thinly slice or dice 1 1/2 cups chicken, set aside. Heat 2 tbls. olive oil in a large skillet over med/high heat until hot. Add the onion and cook, stirring until it wilts and becomes translucent. Reduce heat to med/low and continue to cook until the onion softens and turns a light caramel color, stirring occasionally, about 20 minutes more. Make a well in the center of the pan. Add 2 tbls. olive oil and the asparagus. Cook about 3 minutes. Add the sliced or diced 1 1/2 cups chicken and the 1/4 cup chicken stock. Partially cover pan, and cook, stirring occasionally another 2 minutes. Remove from heat, cool and bag. Shred and bag 1 cup sharp cheddar. Grate and bag 1/2 cup parmesan.

PRIOR TO SERVING: In a large bowl, whisk together 5 eggs and the 1/4 cup milk. In the bottom of the 9 in. pie pan place the chicken mixture. Sprinkle with 1 cup shredded cheddar and 1/2 cup parmesan. Sprinkle with 1/2 tsp kosher salt and black pepper. Pour egg mixture over all and stir gently to combine.

Bake at 375 for 45 minutes, or until the eggs are just set. Let stand 10 minutes before serving.

YFC Tomato and Onion Salad

Can be assembled ahead for up to 2 hours, and is best prepared at least 30 minutes prior to serving. Servings 4

Ingredients

• 2 large tomatoes -- seeded and chopped
• 1 small onion -- thinly sliced
• 2 sprigs parsley -- snipped
• 1/2 lemon -- juiced
• 2 tablespoon oil, extra virgin olive
• 1/4 teaspoon spice, salt
• 1/8 teaspoon spice, pepper

PREP AHEAD: Thinly slice and bag 1 small onion. In a small jar measure 2 teaspoons lemon juice (1/2 lemon) 2 teaspoons olive oil, 1/4 tsp salt, and 1/8 tsp. Pepper. Refrigerate for up to 2 hours.

PRIOR TO SERVING: In a serving bowl, combine 2 large tomatoes that you have seeded and chopped. Add 2 sprigs snipped parsley and the contents of the onion bag. Shake the jar of olive oil/lemon juice and pour over the tomato mixture. Toss to coat. Serve immediately or refrigerate covered for up to 2 hours. Let mixture come to room temperature 30 minutes before serving.