Slow-cooked Autumn Brisket

  Slow-Cooked Autumn Brisket   Ingredients   1 (3 pound) boneless beef brisket 1 small head cabbage, cut into wedges 1 large sweet potato, peeled and cut into 1-inch pieces 1 large onion, cut into wedges 1 medium Granny Smith apple, cored and cut into wedges 2 (10.75 ounce) cans Campbell’s® Condensed Cream of Celery Soup (Regular or 98% Fat Free) 1 cup water 2 teaspoons caraway seeds (optional)   Directions   Place the brisket in a 6-quart slow cooker. Top with the cabbage, sweet potato, onion and apple. Stir the soup, water and caraway seed, if desired, in a small bowl. Pour the soup mixture over the brisket and vegetable mixture. Cover and cook on LOW for 8 to 9 hours* or until the brisket is fork- tender. Season as desired.    ...

Black Bean Chili

Black Bean Chili   Ingredients  1 1/2 pounds boneless pork, cut into 1/2-inch cubes 2 (15.5 ounce) cans black beans, drained 1 cup chopped onion 1 cup chopped yellow bell pepper 1 cup thick and chunky salsa 1 (15 ounce) can canned diced tomatoes 2 cloves garlic, minced 1 teaspoon chili powder 1/2 teaspoon cumin 1/4 teaspoon crushed red pepper Garnish: sour cream, shredded Cheddar cheese (optional  Directions Combine all ingredients except garnishes in 3 1/2-quart slow cooker. Cover and cook on low heat setting 7 to 8 hours. Top individual bowls with sour cream and Cheddar...

Zucchini and Goat Cheese Pasta

  Serves: 4 Time: 20 minutes   Ingredients: 12 ounces of linguine pasta 1 Tablespoon of olive oil 1 pound of zucchini Kosher salt to taste Black pepper to taste 1 clove chopped garlic 5 ounces of fresh goat cheese 2 teaspoons of lemon zest   Instructions: Wash and slice the zucchini in half. Slice each half into small half-moon slices, fairly thin. Crumble the goat cheese into a small bowl and set aside. Cook the pasta according to the package directions. Drain and reserve 1 cup of the water. Return the pasta to the cooking pot and set aside. Heat the olive oil in a skillet and add the zucchini and some salt and pepper. I would add just a little for now because you’ll be adding more later. Cook the zucchini over medium heat for about 5 minutes or until any liquid evaporates. Stir in the chopped garlic and cook for another minute or so to blend the flavors. Keeping back 2 tablespoons, add the goat cheese to the pasta and stir in the cup of reserved water. Add a little more salt and pepper and stir until creamy. Taste to see if you would like more salt or pepper. Serve the pasta topped with the zucchini, lemon zest and the remaining 2 tablespoons of goat cheese along with some fresh bread and a light dessert for a healthy and filling meal!...

Meatloaf With Apples

I love meatloaf but I get tired of cooking the same thing every time!  The apples in this delicious loaf add a surprising and welcome change. It serves 8 to 10 so there may be leftovers for sandwiches or NOT! Ingredients: 1 large onion, chopped 2 Tablespoons of unsalted butter 1 and ½ cups of oatmeal (or breadcrumbs) 2 cups of finely chopped apple (peeled & cored) 3 eggs, beaten 1 Tablespoon of dried parsley ½ teaspoon of black pepper 1 and ½ teaspoons of salt ¼ teaspoon of allspice ¼ teaspoon of dried mustard (or 1 Tablespoon of prepared mustard) ¼ cup of ketchup Directions: Preheat oven to 350 degrees. In a large bowl, combine all ingredients except onion. Sauté the onion in butter until soft and add to the other ingredients. Mix well and form into a loaf. If it’s a little soft, add more oatmeal or breadcrumbs. Place your loaf into a large, greased loaf pan and bake for 1 hour. Take it out of the oven and let it sit for a few minutes and then serve....

Shrimp and Sugar Snap Peas

  Ingredients 1 (16 ounce) package uncooked linguini pasta 2 tablespoons olive oil 1 teaspoon chili oil 1 1/2 pounds medium shrimp, peeled and deveined 1 pound sugar snap pea pods 2 large cloves garlic, minced 1 1/2 cups dry white wine 1/4 cup reserved pasta water 1 tablespoon unsalted butter 1 tablespoon fresh lemon juice 1/3 cup chopped fresh basil Directions Bring a pot of  water to a boil. Add pasta, and cook until al dente. Drain, reserving 1/4 cup liquid. Heat olive oil and chili oil in a wok over medium-high heat. Add the shrimp, pea pods, and garlic. Cook and stir until shrimp are almost opaque. Remove from heat, and set aside. Add the wine and bring to a boil, reduce by 1/3. Add shrimp, peas, and garlic to the wok, and add the reserved water. Continue to cook and stir until shrimp are opaque. Remove  from heat, and mix in the butter, lemon juice, and basil. Drain your pasta and toss it in with the shrimp and ingredients. You can also do away with the pasta and just eat the shrimp and peas....

Asian Turkey Meatballs

  Asian Turkey Meatballs Serves 6 Ingredients: 1 pound of turkey breast, ground ½ cup of white onion, finely chopped ½ bell pepper, finely chopped ¼ cup of bread crumbs 2 eggs ¾ teaspoon of garlic powder ½ teaspoon of salt ¼ teaspoon of black pepper Tablespoons of olive oil ½ cup of heated plum sauce 2 scallions, finely sliced 1 teaspoon of sesame seeds Directions: Place the turkey, onion, bell pepper, bread crumbs, eggs, garlic powder, salt and black pepper in a large bowl. Using your hands, knead all the ingredients until well blended. If the mixture doesn’t hold together, add a bit more bread crumbs. Make 18 meatballs approximately the same size. Heat the olive oil to a medium temperature in a large skillet. I like to use my cast iron skillet but any will do. Add the meatballs and stir to brown on all sides. Cover and allow them to simmer 10 to 15 minutes. Place the meatballs on a platter and top with the plum sauce, scallions and sesame seeds. Serve at once with noodles or brown rice. Enjoy!...