What You Need:

1 onion

1 1/4 lb. ground beef

1/4 t salt

1/4 t pepper

8 oz. fresh mushrooms, sliced

1 (12 oz.) can of nonalcoholic beer

1 (0.88 oz.) envelope of brown gravy mix

1/2 t dried thyme

How to Make It:

Cut the onion in half and finely chop one half of the onion and thin slice the rest.

Place the chopped onion into a mixing bowl and crumble in the beef

Sprinkle with the salt and pepper.

Mix the ingredients together well with your hands and for into 4 patties.

Place a skillet over medium heat and preheat.

Add the patties and cook, turning once, for 10 minutes or until the internal temperature reaches 160 degrees.

Remove the patties and keep warm.

Place the onion slices into the meat drippings,.

Stir in the mushrooms and 1/4 of the beer.

Cook for 5 minutes or until the onions and mushrooms are tender.

Place the gravy mix into a small bowl, add the remaining beer and whisk well.

Pour the mixture into the skillet and simmer for 1 minute or until thick.

Makes 4 servings

The color of a meat patty is not the best way to check to see if it is done. To ensure that the meat is cooked through use a meat thermometer. Insert the thermometer into the thickest portion of the meat about half way through. When the temperature reaches 160 degrees the meat is cooked through. The use of a nonalcoholic beer is to give this gravy taste. You may use beef broth if you prefer.

Preparation Time: approximately 15 minutes

Cooking time: approximately 11 minutes

Total Time: approximately 26 minutes

Nutritional Information: (approximate values per serving)

Calories 309; Fat 14g; Saturated Fat 5g; Carbohydrates 11g; Fiber 1g;

Protein 28g; Cholesterol 89 mg; Sodium 903 mg

What You Need:

2 T of olive oil

6 C of cauliflower florets

2 onions cut into wedges

1/2 t salt

1/2 t pepper

How to Make It:

Pour the olive oil into a skillet placed over medium high heat.

Heat the oil until hot but not smoking.

Stir in the cauliflower and onions,

Stirring occasionally to evenly roast, cook the vegetables for 8 minutes or until tender.

Evenly sprinkle with the salt and pepper and stir to blend in.

Makes 4 servings

This quick and simple side dish can be served with a pork or beef main course. Broccoli may also be added to this dish if you like. If you are adding broccoli, adjust the amount of cauliflower to make a total of 6 C of the two vegetables combined.

Preparation Time: approximately 5 minutes

Cooking Time: approximately 8 minutes

Total Time: approximately 13 minutes

Nutritional Information is not available for this recipe

What You Need:

4 boneless pork chops

1/2 t salt

1/2 t pepper

1 T of olive oil

1/4 C of butter

3 T of maple syrup

3 T of apricot preserves

1/2 t dried basil

3 pears, cored and sliced thin

How to Make It:

Season the pork chops on both sides with the salt and pepper.

Pour the oil into a skillet and heat over medium high heat.

Place the seasoned chops into the hot oil and reduce the heat to medium.

Cook the chops, tuning once, for 10 minutes or until cooked through.

Remove the chops and place on a platter, cover and keep warm.

Place the butter into the same skillet with the meat drippings.

Heat over medium heat until the butter has melted.

Stir in the syrup and preserves until well blended.

Sprinkle in the basil and stir to combine.

Add the slices of pears.

Cover the skillet and cook 3 minutes or until the pears are just tender and hot.

Serve the sauce over the pork chops.

Makes 4 servings

Apricot preserves and pears make a tasty sauce for these pork chops. Try other combinations of fruits and preserves. Apples with peach preserves are a good combination. Add a salad or a vegetable to this meal for a quick and appetizing dinner.

Preparation Time:  approximately 15 minutes

Cook Time:  approximately 13 minutes

Total Time: approximately 28 minutes

Nutritional Information: (approximate values per serving)

Calories 495; Fat 23g; Saturated Fat 11g; Carbohydrates 40g; Fiber 4g;

Protein 32g; Cholesterol 108 mg; Sodium 437 mg

What You Need:

2 (14 oz.) cans chicken broth

1 t dried Italian seasoning

1/3 t bottled minced garlic

12 oz. boneless skinless chicken breasts, cubed

3/4 C small shell macaroni

3/4 C frozen peas

1/4 C green onions, chopped fine

How to Make It:

Pour the chicken broth into a saucepan.

Stir in the Italian seasoning and garlic.

Bring the mixture to a rolling boil over high heat.

Stir in the chicken and macaroni.

Bring back to a rolling boil then reduce the heat to medium low.

Cook for 8 minutes or until the macaroni is tender the chicken is cooked.

Stir in the peas and green onions.

Cook the soup for 2 minutes or until the peas are cooked through.

Makes 4 servings

Serve this soup with a side salad and toasted garlic bread. The green onions are optional in this soup.

Preparation Time: approximately 15 minutes

Cooking time: approximately 10 minutes

Total Time: approximately 25 minutes

Nutritional Information: (approximate values per serving)

Calories 211; Fat 2g; Saturated Fat 0g; Carbohydrates 21g; Fiber 2g;

Protein 27g; Cholesterol 49 mg; Sodium 546 mg

What You Need:

4 boneless, skinless chicken breasts

1/2 t salt

1/2 t pepper

2 T of butter, divided

1 tart apple, cut into wedges

1/3 C of whipping cream

2 T of Dijon mustard

How to Make It:

Butterfly the chicken breasts by cutting them from the long side and not quite all the way through.

Lay the chicken breasts open and season with the salt and pepper.

Place 1 T of the butter into a skillet over medium high heat.

When the butter has melted lay in two of the chicken breasts.

Cook for 4 minutes or until browned then turn.

Continue cooking 3 minutes longer or until the chicken is no longer pink.

Remove the chicken to a warm platter.

Cook the other two chicken breasts in the same manner.

Place the remaining butter into the skillet and melt.

Stir in the apple.

Cook 3 minutes, stirring frequently or until tender.

Stir the whipping cream and mustard into the apples.

Stirring almost constantly, cook for 3 minutes or until hot and bubbly.

Serve the apple mustard sauce over each piece of chicken.

Makes 4 servings

This scrumptious chicken takes little time to cook and the kids will love it. Serve with rice or mashed potatoes and your favorite vegetable. Tart apples, like Granny Smith, are best in this recipe.

Preparation Time:  approximately 20 minutes

Cooking Time:  approximately 10 minutes

Total Time: approximately 30 minutes

Nutritional Information: (approximate values per serving)

Calories 342; Fat 16g; Saturated Fat 9g; Carbohydrates 6g; Fiber 1g;

Protein 40g; Cholesterol 142 mg; Sodium 407 mg

What You Need:

1 1/2 C bow tie pasta

2 C cantaloupe, chunked

1 C Swiss cheese, cubed

2 T fresh mint, finely snipped

1/3 C poppy seed dressing

2 C watercress

How to Make It:

Cook the pasta as directed on the package.

Drain well, rinse with cold water and drain again.

Place the pasta into a salad bowl.

Add the cantaloupe and cheese and toss until well combined.

Fold in the mint.

Pour the dressing over the salad and toss to coat.

Stir in the watercress.

Makes 4 servings

This tasty pasta salad is a perfect side dish on a hot summer night. Use honeydew melon instead of cantaloupe. Substitute crumbled blue cheese for the Swiss cheese if you wish.

Preparation Time: approximately 25 minutes

Total Time: approximately 25 minutes

Nutritional Information: (approximate values per serving)

Calories 219; Fat 10g; Saturated Fat 6f; Carbohydrates 23g; Fiber 1g;

Protein 10g; Cholesterol 37 mg; Sodium 355 mg

What You Need:

1 (10 oz.) pkg. macaroni shells

2 C frozen cauliflower, broccoli and carrots

1 C of milk

1 (3 oz.) pkg. cream cheese, cubed

1/4 t of pepper

3/4 C Swiss cheese, shredded

1/4 C Parmesan cheese, grated

How to Make It:

Cook the shells according to the directions on the package.

Add the frozen vegetables during the last 5 minutes of the shells cooking time.

Drain well and place in a bowl.

Pour the milk into the same saucepan.

Add the cream cheese and sprinkle in the pepper.

Place the pan over low heat.

Cook, stirring often, for 5 minutes or until the cheese has melted.

Place the pasta and vegetables back into the pan and stir to coat well.

Fold in the Swiss and Parmesan cheese stirring until blended in well.

Makes 4 servings

This is a new twist on an old favorite. Kids love macaroni and cheese and this may be just the dish you need to get them to eat their vegetables. You can use cheddar cheese in place of the Swiss if you prefer.

Preparation Time: approximately 15 minutes

Cooking Time: approximately 10 minutes (not including the pasta)

Total Time: approximately 25 minutes (not including the pasta)

Nutritional Information: (approximate values per serving)

Calories 598; Fat 25g; Saturated Fat 14g; Carbohydrates 66g; Fiber 3g;

Protein 28g; Cholesterol 86 mg; Sodium 596 mg

What You Need:

1/2 C herb stuffing mix, crushed very fine

2 T of margarine, melted

4 frozen fish portions

2 t lemon juice

How to Make It:

Adjust the oven to 425 and allow it to preheat.

Spray a rectangular baking dish well with a non stick cooking spray.

Place the stuffing mix into a bowl.

Add the melted margarine and toss to coat the stuffing well.

Lay the fish into the prepared baking dish.

Drizzle the lemon juice evenly over the fish.

Spread the stuffing mix over the top.

Bake for 18 minutes or until the fish flakes easily with a fork.

Makes 4 servings

Any type of frozen fish will work in this recipe. If you have a favorite stuffing mix other than herb try it to see how it tastes. You may also add a little grated Parmesan cheese to the stuffing mix before adding the melted butter.

Preparation Time: approximately 10 minutes

Cooking Time:  approximately 18 minutes

Total Time:  approximately 28 minutes

Nutritional Information: (approximate values per serving)

Calories 183; Fat 9g; Saturated Fat 4g; Carbohydrates 6g; Fiber 1g;

Protein 18g; Cholesterol 76 mg; Sodium 401 mg