Passover Macaroni and Cheese

Ingredients
3 cups matzah farfel
8oz cheddar cheese
6 Tbsp. melted butter
3 eggs, beaten
1/4 tsp. salt
1/4 tsp. pepper
2 cups milk
1 1/2 cup sour cream

Directions
1. Mix all ingredients together.
2. Put in 2 qt. casserole.
3. Cover and bake at 350 degrees Fahrenheit for 30 minutes.
4. Uncover and bake 15 minutes longer or until brown.

Corny Chicken Bake

Ingredients
2 boxes of cornbread stuffing mix
2 14.75oz of creamed corn
2 celery rib, chopped
4-6 chicken breasts
1/4 cup brown sugar
1/4 cup butter or margarine, melted
3 tbsp of mustard (I used Gulden's Spicy Brown)

Directions
Pre-heat oven to 400*
In large bowl, combine stuffing, corn & celery
Spoon into greased 9x13 dish
Top with chicken breasts
Wisk together brown sugar, butter & mustard. Drizzle over chicken
Bake uncovered for 25-30 minutes

Pasta Bake

This dish is SUPER easy and everyone seems to really like it!

Prego used to have specially marked jars for Pasta Bake. I was so disappointed when they stopped making it - until I realized that if I could recall the actual recipe, I could just use a regular ol' jar of pasta sauce! So...here you go. Enjoy!

I wish I had thought to take a picture *before* we had eaten most of it...

Ingredients:

• 1 box of pasta - UNcooked (I use the curly, hollow pasta, Cellentani)
• 1 Jar spaghetti sauce (I use Prego Traditional)
• 1 spaghetti sauce jar filled with water
• 2 - 3 cups of shredded cheese (I use a cheddar/mozzarella mix; sometimes I add Parmesan too)
• Meatballs - cooked (Optional)

Directions:

1. Preheat the oven to 425.
2. Put the pasta, sauce, and water into a 9X13 pan. Stir. Cover with foil and bake for 35 minutes.
3. Stir. Add meatballs and cheese. Bake uncovered for 10 minutes.

(I usually just get the frozen meatballs and pop them into the oven beside the pasta during step 2.)

Roasted Chicken and Sweet Potatoes

This recipe was emailed to be by mom of twins Alyson. Enjoy!

I'm a big fan of roasting using a remote thermometer such as this one: http://www.williams-sonoma.com/products/sku5710116/?pkey=x|4|1||4|thermometer||0&cm_src=SCH). This recipe requires minimal assembling and, once it's in the oven, you can ignore it until the thermometer beeps. I've tried it with boneless chicken breasts. It's quicker, but not as tasty.

* Ingredients:
* 4 bone-in chicken breast halves (you can also use chicken thighs, legs, etc. weighing about 3-4 lbs.)
* 1 yellow onion, cut into wedges
* 2 sweet potatoes, peeled and cut into 1-inch chunks
* 2 tablespoons olive oil
* 1 teaspoon kosher salt
* 1/4 teaspoon black pepper
* 3 tablespoons maple syrup (The real stuff, please! Honey probably would work well, too.)
* 6 sprigs fresh thyme


Directions:
1) Preheat oven to 400 degrees.
2) Put the chicken, onion and sweet potatoes in a 9x13 baking dish, add the olive oil, salt and pepper and toss. Drizzle with maple syrup and thyme.
3) Roast until the internal temperature of the chicken is 170 degrees. (If you only have an instant-read thermometer, check after 45 minutes.) I usually remove the chicken pieces and let them rest while continuing to cook the vegetables. If there is a lot of liquid in the pan, you may want to drain some off before continuing to cook the vegetables (helps browning).

Stuffed Red Peppers

These stuffed peppers are so yummy without the use of gluten, wheat, eggs or soy.

STUFFING:

1 pound of ground beef
1 pound of ground veal
1 cup of gluten free bread crumbs *
1 tablespoon of Trader Joe's 21 Seasoning Salute
1 teaspoon of parsley
1/2 cup of ground reggiano parmigiano cheese
1/2 cup of cooked parboiled brown rice
salt and pepper to meet your desired taste


* I used Gillian's Foods Bread Crumbs (wheat, gluten and dairy free) www.gilliansfoods.com



Wash, cut in half and towel dry 4 or 5 red peppers. Stuff and top with your favorite red sauce. Bake at 350 degrees for one hour. Serve with a salad.

Enjoy!!!

Mojo Garlic Orange Shrimp

Ingredients
1 Tbsp olive oil
3 cloves garlic, minced
1 lb medium shrimp, peeled & deveined
1 tsp dried oregano
1/4 tsp ground cumin
1/4 tsp crushed red pepper flakes
1 tsp grated orange peel
1/3 c orange juice

Directions
Heat oil in large nonstick skillet over medium-high heat
Add garlic, cook & stir 30 seconds
Immediately add shrimp; cook and stir 3 minutes or until shrimp starts to turn opaque
Add oregano, cumin, red pepper flakes, orange peel and orange juice
Cook & stir 2 minutes or until shrimp are cooked through

*Serve over mixed greens, rice, pasta or polenta

Apple Cranberry Stuffing

Ingredients
1 1/2 cups apple juice
2 Tbsp. butter or margarine
1 medium apple, chopped
1/2 cup craisins
1 pkg. (6 oz.) Stuffing Mix for Chicken


Directions
Bring juice and butter to boil in medium saucepan on high heat.
Stir in apples, cranberries and stuffing mix; cover.
Remove from heat and let stand 5 min.

Additional Information
This recipe originally calls for pecans. Since I do not like pecans (and I am overly cautious about putting nuts in things served at large gatherings), they get omitted. If you want, you can put them back in: 1/4 cup chopped pecans, toasted, get added after the last step

Peanut Butter Dip

Ingredients
1 c. cold milk
1 pkg sugar free instant vanilla pudding
1 c. peanut butter
assorted dipping things (nilla wafers, apples, strawberries, bananas, graham crackers, etc)

Directions
Beat together milk & pudding for 2 minutes
Add peanut butter & mix well
Spoon into bowl & refrigerate for at least 1/2 hour

Salsa Chicken

Ingredients:
4 boneless skinless chicken breasts
1 jar (24 oz.) salsa
2 cups shredded Mexican cheese

Preparation:
Preheat oven to 400°F
In an 8x8 dish, pour in enough salsa to cover bottom.
Place chicken breasts on top of salsa.
Pour remaining salsa over chicken.
Cover dish with aluminum foil and bake for 25 minutes.
Remove foil and sprinkle with cheese.
Bake for 5 more minutes, or until juices run clear