Coleslaw

2 bags of shredded coleslaw

Separate bowl:

3/4 cups of sugar
1/4 cup of dijon mustard (if recipe is halved 2 tblspn)
1/4 cup of cider vinegar
2 tablespoons celery seed
1 tsp salt
1/8 tsp pepper
2 cups of mayo

BAKED SPAGHETTI SQUASH AND CHEESE

INGREDIENTS:

• 5 1/2 cups cooked spaghetti squash (from about 2 small) see directions below:
• 1 tbsp butter
• 1 tbsp olive oil
• 1/4 cup minced onion
• 1/4 cup flour (use ap gluten-free flour for GF)
• 2 cups skim milk
• 1 cup fat free chicken broth (vegetable broth for vegetarian)
• 2 cups (8 oz) Sargento 2% reduced fat mild cheddar
• salt and pepper, to taste
• 4 cups (about 4 oz) baby spinach
• 1/8 cup grated parmesan

DIRECTIONS:

1. Preheat the oven to 375ºF.
2. Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet cut side down. Bake until tender, about 1 hour.
3. Separate the strands of squash with a fork and place in a medium bowl; discard shells. Squeeze out any excess liquid from the squash if watery.
4. Maintain the oven temperature.
5. Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.
6. Stir in flour. Reduce heat to low and cook, stirring continually 3 – 4 minutes.
7. Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
8. Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted.
9. Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top.
10. Bake until bubbly and golden 25 to 30 minutes.

Baked Haddock

Ingredients

• 3/4 cup milk
• 2 teaspoons salt
• 3/4 cup bread crumbs
• 1/4 cup grated Parmesan cheese

• 1/4 teaspoon ground dried thyme
• 4 haddock fillets
• 1/4 cup butter, melted

Directions

1. Preheat oven to 500 degrees F (260 degrees C).
2. In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.
3. Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.

Kielbasa and Cabbage Soup

YIELD: 8 SERVINGS

CABBAGE, KIELBASA AND POTATO SOUP

This Cabbage, Sausage and Potato Soup recipe is nice and hearty and comforting, it’s full of the best savory flavors, and it’s guaranteed to warm you right up!

TOTAL TIME: 45 MINS

 

PREP TIME: 10 MINS

 

COOK TIME: 35 MINS

INGREDIENTS:

• 1 pound kielbasa sausage*, sliced into bite-sized pieces
• 2 tablespoons extra-virgin olive oil
• 1 chopped onion
• 2 medium carrots, peeled and diced
• 1 stalk celery, diced
• 1 small green cabbage, chopped into bite-sized pieces
• 3 cloves garlic, minced
• 6 cups chicken or vegetable stock
• 1 pound red potatoes, diced
• 1 tablespoon Italian seasoning, homemade or store-bought
• 1 bay leaf
• Kosher salt and freshly-cracked black pepper

DIRECTIONS:

1. Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned.  Use a slotted spoon to transfer the kielbasa to a separate plate, and set aside.
2. Add the olive oil, onions, carrots and celery to the pan, and stir to combine.  Sauté for 5 minutes, stirring occasionally.  Then add the cabbage and garlic, and sauté for 4 more minutes, stirring occasionally.
3. Add the stock, potatoes, Italian seasoning, bay leaf, cooked kielbasa, and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender.  Taste and season with a few generous pinches of salt and black pepper as needed.  (Also, depending on how seasoned your sausage is, feel free to stir in a extra few teaspoons of Italian seasoning if you think it needs some extra flavor.  A pinch of crushed red pepper flakes will also help bring out the flavors.)