Fish Chowder

1 lb haddock
32 oz chicken stock
1 tsp salt (and to taste)
4 c potatoes, cubed
1 c onion, finely chopped
1 tsp pepper (and to taste)
1 TBS parsley
2 cans evaporated milk
2 slices bacon, cooked and crumbled
1 TBS butter

Place fish in pot with chicken stock and 1 tsp salt and bring to a boil. Reduce heat and simmer for 8 to 10 minutes or until flesh of fish is opaque meaning it is done. Remove fish and set aside to cool.

Add potatoes, onion, 1 tsp pepper, and parsley, and cook until potatoes are tender.

Once the fish has cooled, cut into cubes. Once the potatoes are tender add the fish back into the pan along with milk, bacon, butter, and salt and pepper to taste. Heat until ready, but do not bring to a boil.

Pizza Balls

1 16 oz pkg white or whole wheat pizza dough, bring to room temperature

1 c filling (broccoli florets, cooked & chopped; onions; pepperoni; ham; etc.)

2 c mozzarella cheese, shredded

1 jar pizza sauce

olive oil

parmesan cheese, grated

Preheat oven to 425°F.  Divide dough into 16 even pieces.  In a separate bowl combine the broccoli (or whatever addition you choose), mozzarella and pizza sauce.  Roll out each piece of dough into a round, about 3 inches wide, and place 1 heaping tablespoon of the cheese mixture in the center.  Take the edges of the dough and bring them to the center, pinching along the edges to make sure they stick together, then roll into a ball.  Place the ball, sealed side down, in a greased pie plate and repeat these steps making the rest of the balls.  Brush each ball with olive oil and sprinkle with parmesan cheese.  Bake for 25 minutes or until golden.

Individual Turkey Shepherd's Pie

1 tablespoon olive oil
2 cloves garlic, minced
1 carrot, shredded

1 small onion, chopped
1 lb ground turkey
1 teaspoon finely chopped fresh thyme leaves
4 tablespoons ketchup
2 cup low-sodium chicken broth
4 teaspoons flour
½ cup frozen peas, thawed

½ c frozen corn, thawed
Kosher salt and freshly ground black pepper
1 pound red-skinned potatoes, cubed
½ cup warm 2-percent milk
1 cup grated sharp Cheddar
1 scallion, chopped
Nonstick cooking spray

Place the potatoes in a medium pot and cover with cold salted water. Bring to a boil and continue to cook until tender when pierced with a knife.

Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the garlic, carrots and onions and cook until tender and beginning to brown, 5 minutes. Add the turkey and thyme and continue to cook, breaking up with a spoon, until the turkey is cooked through and lightly browned. Stir in the ketchup and cook until lightly caramelized. Stir the broth and flour together in a small bowl until smooth and then pour into the skillet. Cook, until thickened, 2 minutes.

Preheat the oven to 425F.  Drain the potatoes and return to the pot over low heat. Add the milk, cheese and scallions and mash until smooth. Season with salt and pepper.

Stir the peas and vegetables into the turkey mixture and let simmer for about 5 minutes before removing from the heat and dividing among four 8-ounce ramekins.

Transfer the filled ramekins to a rimmed baking sheet and evenly top with the mashed potatoes. Lightly mist with nonstick cooking spray and bake until the potatoes are lightly browned and the turkey filling is bubbly around the edges, about 15 minutes.

Improvised Fettucine Alfredo

1 TBS butter
1 clove garlic, minced
1 teaspoon lemon juice
2 teaspoons all-purpose flour
2 c milk
¾ tsp Kosher salt
8 oz bowl cream cheese
3 slices sharp cheddar cheese

3 sticks mozzarella string cheese
3 TBS chopped fresh parsley
1 lb fettuccine
Freshly ground pepper

Boil the water for the fettuccine; cook until al dente about 7-8 minutes.

Melt the butter in a skillet over medium heat. Add the garlic and lemon juice and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon for one minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the cheeses; stir until melted, about five minutes on low-medium heat. Stir in the chopped parsley and simmer until fettuccine is ready.  Serve sauce over pasta.

White Chicken Chili

1 T olive oil
1 lb chicken breasts, boneless and skinless, diced into 1-inch cubes
1 onion, diced
3 cloves garlic, grated
1 t salt
1 t ground cumin
1/2 t chili powder
1/8 t cloves, ground
1/8 t cayenne pepper
2 (15.5 oz cans) cannellini (white kidney) beans, drained and rinsed
28 oz chicken stock, low sodium
2 c corn, frozen
2 (4 oz cans) green chilis
¾ c shredded monterey jack cheese

Heat oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir and simmer for 25 minutes. Add corn and green chilis , continue to simmer for 5 minutes.  Serve with 1 tablespoon of cheese per cup of soup.
If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.                 

Chicken Parmesan Rollatini

1 cup fat-free low-sodium chicken broth
1 clove garlic, thinly sliced
1 14.5-ounce can crushed San Marzano or fire-roasted tomatoes 5 or 6 fresh basil leaves, torn into small pieces
Kosher salt and freshly ground pepper
4 thin (1/8-inch-thick) chicken cutlets (4 ounces each)
1/4 cup chopped fresh parsley
6 ounces shredded part-skim mozzarella cheese (about 1 cup)
1/4 cup grated parmesan cheese
1/4 cup breadcrumbs
1 large egg white
Cooking spray
Instant polenta or pasta, for serving

Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Cover to keep warm.

Season the chicken with salt and pepper; place smooth-side down on a work surface. Sprinkle with the parsley and mozzarella. Starting at the short end, roll up to enclose the filling. Secure with a toothpick.

Mix the parmesan and breadcrumbs in a shallow dish. Put the egg white in another dish and beat until foamy.

Mist a cast-iron skillet with cooking spray. Dip the chicken rolls in the egg white, then coat with the breadcrumb mixture. Place in the skillet, seam-side down. Sprinkle with any remaining breadcrumbs and mist with cooking spray. Bake until cooked through, about 20 minutes. Serve with the tomato sauce, and polenta, or over pasta.