For dishes that aren't any one thing, for instance, I'm going to post my pastitsio recipe here.

Wanted a simple pastitsio and found this on Food.com.

Ingredients Nutrition

Servings 6 Units US

8 ounces bucatini pasta or 8 ounces ziti pasta (I used elbows)
3 tablespoons melted butter
1⁄3 cup grated parmesan cheese
1⁄3 cup milk
1 egg, beaten
1 lb ground beef
1⁄2 cup chopped onion
1 (8 ounce) can tomato sauce
1 teaspoon salt
1 teaspoon dried mint flakes (optional)
1⁄2 teaspoon ground cinnamon
1⁄8 teaspoon ground nutmeg
1⁄8 teaspoon pepper

Please note: took the advice of someone who had made this and doubled the béchamel sauce so double the ingedients listed below

4 tablespoons butter
4 tablespoons all-purpose flour
1⁄4 teaspoon salt
2 cups milk
1 egg, beaten
1⁄3 cup parmesan cheese




Directions
Cook macaroni; drain, and return to pan.
Stir in the melted butter, 1/3 cup Parmesan cheese, 1/3 cup milk, and the egg; set aside.
In a skillet or large saucepan, cook ground beef and onion until meat loses its pinkness and onion is soft; drain excess fat.
Stir in tomato sauce, the 1 teaspoon salt, mint flakes (if used), cinnamon, nutmeg and pepper; set aside.
In a saucepan, melt 4 tablespoons butter, then mix in flour and 1/4 teaspoon salt.
Slowly stir in the 2 cups milk, stirring well after each addition so that no lumps form.
Cook and stir on medium high until cream sauce starts to thicken; stir for one minute more, then remove from heat.
Beat egg in a small bowl, then pour into cream sauce, stirring briskly.
Blend in the 1/3 cup Parmesan cheese.
Layer half the pasta mixture in a 11" x 7" (or 2 quart) baking dish.
Spoon the meat mixture evenly on top, then the remaining pasta.
Pour cream sauce over top, to cover completely.
Bake, uncovered, at 350F for about 40 minutes, or until hot and lightly browned.
Let stand for 10 minutes.

CROCKPOT RECIPE

I love it when we get to October and I can get my crockpot out of the cupboard. I love being able to throw in the ingredients the night before, then set the timer so that there is a fabulous meal waiting for me when I get home

Chilli Chicken Soup

Ingredients
2 Tablespoons Unsalted Butter
1 Onion (250g)
1 green Pepper
8 Boneless Chicken Thighs (~55 Oz)
8 Slices of Bacon
1 Tablespoon Thyme
1 teaspoon salt
1 teaspoon pepper
1 Tablespoon Minced Garlic
1 Tablespoon all purpose Flour (if you have coconut flour, use that instead)
3 Tablespoons Lemon Juice
1 Cup Chicken Stock
¼ Cup Unsweetened Coconut Milk
3 Tablespoons Tomato Paste

Instructions
Plate pat of butter on the center of the crockpot
Thinly slice onions and peppers and evenly distribute them over the bottom of the crockpot
Cover with boneless chicken thighs
Cut up 8 slices of bacon and distribute over the chicken
Add seasonings (salt, pepper, garlic, coconut flour) - I also add chili powder as I like a bit of a kick
Add liquids (lemon juice, chicken stock, coconut milk) and tomato paste
Cook on low for 6 hours
Stir and breakup chicken before serving

I usually serve this with rice, but it's good with mashed potatoes or a jacket potato and if you want to be a little more decadent, top with cheese and sour cream.

Enjoy!

Overnight Blueberry French Toast

Ingredients:

Casserole
1 large Italian loaf cut into 1-2 in cubes
1 8 oz package of cream cheese or Neufchatel
1 1/2 cups fresh/frozen blueberries (add more to taste)
8 eggs beaten
2 cups milk
1 tsp vanilla extract
1 tsp cinnamon
½ cup confectioners sugar
1 lemon (juice and zest.)

Blueberry Sauce
1 cup white sugar
1 cup blueberries
2-3 tbsp cornstarch
1 cup water
1 tbsp butter
(optional but recommended) 2 tbsp lemon juice/1 tbsp lemon zest


Instructions:

Cream cheese filling: using stand or hand mixer, blend the cream cheese and confectioners sugar till smooth and creamy. Add lemon juice and zest and mix till well combined. Set aside.

Lightly grease a 9x13 in baking dish. Arrange half the bread cubes in the dish and smooth the cream cheese mix on top. Spread blueberries evenly over cream cheese layer and top with the remaining bread cubes.

In a large bowl, mix the eggs, milk, cinnamon, and vanilla extract. Pour evenly over the bread cubes so that all bread is saturated. Cover tightly, if needed weigh top to keep all bread saturated, and refrigerate overnight.

Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat oven to 350*.

Cover and bake for 30 minutes. Uncover and continue baking 30-40 minutes or until surface is golden brown and center is firm.

In a medium saucepan, mix the white sugar, cornstarch and water. Bring to a boil. Stirring constantly, cook 3-4 minutes. Mix in 1 cup of blueberries. Reduce heat, and simmer for 10 minutes, stirring often, until blueberries burst. Stir in the butter and pour over the baked French toast. Either the entire casserole or, as I prefer, the individual slices.

Reply to post #2 (show post):
That sounds tasty.
Take out the sweet spices and it's mom's surprise.

I made this last night and loved it :)
I don't eat read meat so I used turkey sausage and thought it still tasted great. I also left out the onions. Prep time took more like 20mins for me but I'm not skilled chopping/dicing.

Kale white bean and sausage soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients

1 Tbsp olive oil
12 oz beef Polska Kiebasa Sausage, sliced into 1/4-inch thick slices
1 1/2 cups chopped carrots (about 3)
1 1/3 cups chopped yellow onion (1 medium)
1 cup chopped celery (2 stalks)
4 cloves garlic, minced
3 (14.5 oz cans) low-sodium chicken broth
1 cup water
1 Tbsp dried parsley
1 tsp dried rosemary, crushed
1/2 tsp dried oregano
Salt and freshly ground black pepper, to taste
6 oz kale, thick ribs removed, chopped (about 1 1/2 bunches. 5 oz if using pre-cut)
2 (14.5 oz) cans cannellini beans, drained and rinsed
Shredded parmesan cheese, for serving

Directions

Heat olive oil in a large pot over medium heat. Add sausage and cook until slightly browned, tossing occasionally, about 5 minutes. Remove sausage, while leaving oil in pan, and drain sausage on a plate lined with paper towels and set aside.
Return pot with oil to medium heat, add carrots, onion, and celery and saute 3 minutes (while scraping bottom of pan to get the browned bits), add garlic and saute 1 minute longer. Stir in chicken broth, water, parsley, rosemary, oregano and season with salt and pepper to taste. Bring to a boil over medium-high heat, and allow to gently boil 10 minutes. Add kale and allow to boil 10 minutes longer until kale and veggies are tender. Stir in cooked sausage and cannellini beans (you can add more broth at this point to thin if desired). Serve warm, top each serving with parmesan cheese.

source: http://www.cookingclassy.com/2015/01/kale-white-bean-sausage-soup/

Reply to post #4 (show post):
This sounds amazing! Thanks for the recipe, can't wait to try it.

Reply to post #7 (show post):
Hope you enjoy it. :)

Slow Cooker Bacon, Egg & Hash Brown Casserole



Serves: 8 | Serving Size: approx. 6 ounces

INGREDIENTS

20 ounce bag frozen, shredded hash browns (I used Trader Joe’s)
8 slices thick-cut bacon, cooked and coarsely chopped
8 ounces shredded cheddar cheese
6 green onions, sliced thin
12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking oil (to lightly coat slow cooker)
Optional toppings: Fresh salsa, hot sauce & avocado

DIRECTIONS

Lightly grease your slow cooker with cooking oil. Layer half of the hash browns into the bottom and top with half the bacon, half the cheese, and one-third of the green onions. Set aside some bacon and green onion for garnish and then repeat with a second layer of hash brown, bacon, cheese and onion.

In a large bowl, whisk together eggs, milk, salt, and pepper and slowly pour over top. Cook until eggs are set, approximately 2-3 hours on high, or 4-5 hours on low. Sprinkle remaining bacon and onions on top and serve immediately, with or without hot sauce.

Yummy.

Chicken Primavera




Prep time

10 mins

Cook time

20 mins


Total time

30 mins



This recipe for chicken primavera is seared chicken breasts served atop a lemon butter pasta with plenty of fresh vegetables. A spring time dinner that's fit for any occasion!


Author: Dinner at the Zoo

Recipe type: Main

Cuisine: Italian

Serves: 4 servings


Ingredients
1 pound of Foster Farms® Organic Chicken Thin-Sliced Breast Fillets
2 teaspoons organic olive oil
Salt and pepper to taste
10 ounces organic linguine pasta
4 tablespoons of organic butter
1 tablespoon of organic lemon juice
1 cup organic asparagus spears, trimmed and cut into 3 inch pieces
1 cup organic baby carrots, peeled and halved (can also use regular sized carrots that have been thinly sliced)
½ cup organic fresh or frozen peas
2 tablespoons organic chopped parsley
optional: lemon wedges for garnish



Instructions

1.Heat the olive oil in a large pan over medium high heat.
2.Season the chicken breasts generously on both sides with salt and pepper.
3.Place the chicken breasts in the pan; cook for 4-5 minutes on each side or until golden brown and cooked through. Cut the chicken crosswise into slices.
4.Prepare the pasta in salted water according to package instructions. 4 minutes before the pasta is done, add the carrots, asparagus and peas to the boiling water.
5.Drain the pasta and vegetables, reserving ¼ cup of the cooking liquid.
6.Return the pasta and vegetables to the pasta pot. Turn the heat on low and add the butter and lemon juice, stirring to coat. Add the pasta water, 1 tablespoon at a time, until the sauce is at your desired consistency. Season with salt and pepper to taste.
7.Arrange the chicken on top of the pasta mixture and sprinkle with parsley. Serve, with lemon wedges if desired.