Thai Chicken Wraps

3 chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil

Salad:
1/2 seedless English cucumber, peeled, halved lengthwise and sliced on an angle
2 cups fresh bean sprouts
3 scallions
12 leaves basil
3 tablespoons fresh mint
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar
Salt to taste

Sauce:
1/4 cup chunky peanut butter
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil

4 12-inch tortillas

1.) Grill chicken (tossed in first 2 ingredients)
2.) Make salad
3.) Make sauce
4.) Slice chicken, toss with salad
5.) Heat tortillas
6.) Pile chicken/salad and drizzle liberally with sauce before wrapping

Chicken and Stuffing Skillet

1 tablespoon butter
4 boneless chicken breast halves
1 box stuffing mix (Stove Top or other)
1 can Cream of Chicken soup
1/2 cup milk
1/2 cup shredded chedder cheese

Heat butter in skillet. Add chicken and cook 12 to 15 minutes or until done. Remove chicken.

Prepare stuffing in skillet according to package instructions except let stand two minutes.

Top with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.

Beef Pot Roast

1 2 1/2 pound to 3 pound boneless beef chuck pot roast
2 tablespoons cooking oil
3/4 cup water
1 tablespoon Worcestershire sauce
1 teaspoon instant beef bouillon granules
1 teaspoon dried basil
1/4 teaspoon salt or garlic salt
Garlic powder, Italian seasoning to flavor
Pepper
1 bay leaf
1 whole clove
12 ounces tiny new potatoes or 2 medium potatoes
1 pound baby carrots
2 small onions
2 stalks celery
1/2 cup cold water
1/4 cup flour

Trim fat. Brown meat on all sides in cooking oil after seasoning. Put all ingredients in a crock pot for 10 to 12 hours on low or 5 to 6 hours on high.

Gravy
Drippings+Beef Broth+1/2 cup cold water enough to add up to a cup
1/4 cup flour
Salt and ground pepper

Cook over medium heat until bubbly. Cook 1 minute more.

White Chicken Chili

2 cans (1/2 pound) navy beans
1 large onion chopped
1 stick unsalted butter
1/4 cup all-purpose flour
3/4 cup chicken broth
2 cups half-and-half
1 teaspoon Tabasco, or to taste
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/2 teaspoon white pepper, or to taste
2 4-ounce cans chopped mild green chilies
2 pounds boneless, skinless chicken cooked and chopped
1 1/2 cups grated Monterey Jack Cheese
1/2 cup sour cream

In a skillet, cook onion in 2 tablespoons butter over moderately low heat; remove onions. Add 6 tablespoons butter and whisk in flour. Cook, whisking constantly, 3 minutes. Stir in onion and gradually add broth and half-and-haldf whisking constantly. Bring to a boil then simmer for minutes. Add remaining ingredients except for sour cream. Cook over moderately low heat, 20 minutes; then add sour cream. Serve with salsa.

Meat Loaf

Loaf:
1 1/2 lb. ground beef
1 cup bread crumbs
1 large onion, chopped
2 eggs
1 1/2 t. salt
1/4 t. pepper
Little less than half the sauce mixed into loaf (below)

Sauce:
4 (8 oz.) cans tomato sauce
6 T. vinegar
6 T. brown sugar
4 t. mustard
4 t. Worcestershire sauce

Form loaf, pour remaining sauce over and bake (350 for 1 hr. 15 min.), basting often (every 15 minutes).

Beef Stroganoff

2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 pound sirloin rib
1 clove garlic
1/4 cup butter
1/2 cup onion
1/4 cup water
1 cup chicken soup, condensed
1 pound sliced, washed mushrooms
1 cup sour cream
Minced parsley (optional)
Egg noodles

Combine flour, salt, pepper, garlic and butter. Brown onions, add water; simmer 15 minutes. Add soup and mushrooms. Cover. Cook until mushrooms are tener. Uncover and cook over low heat until mixture is thick and meat tender, about 1 1/4 hours. Just before serving, stir in sour cream over boiled egg noodles. Add parsley for garnish if desired.

Roasted Pumpkin with Shallots and Sage/Rigatoni with Roasted Pumpkin and Goat Cheese

Roasted Pumpkin with Shallots and Sage

1 medium sugar pumpkin (about 4 pounds), peeled, seeded and cut into 2-inch cubes
4 shallots, peeled and quarted lengthwise
3 tablespoons olive oil
1/4 cup fresh sage leaves
Coarse salt and ground pepper

Preheat oven to 450. Divide pumpkin, shallots, oil and sage between two large rimmed baking sheets; season with salt and pepper and toss. Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.

Rigatoni with Roasted Pumpkin and Goat Cheese

Coarse salt and ground pepper
12 ounces rigatoni
2 tablespoons butter
5 ounces fresh goat cheese, crumbled
1 recipe Roasted Pumpkin with Shallots and Sage (above)

In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water, drain pasta and return to pot. Add butter, cheese and pasta water; toss until butter has melted. Gently fold in Roasted Pumpkin; season with salt and pepper. Divide among serving bowls and serve immediately.

Fresh Fettuccine with Quick Meat Sauce

Coarse salt and ground pepper
1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, minced
1/2 pound ground pork
1/2 pound ground beef chuck
1 cup dry white wine
1 can (28 ounces) whole peeled tomatoes in juice, chopped
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
18 ounces fresh fettuccini
Grated parmesan for serving (optional)

1.) Set a large pot of salted water to boil. In a large skillet, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 4 minutes. Add pork and beef, cook, breaking up meat with a spoon until no longer pink, 2 to 3 minutes. Add wine; cook until evaporated, about 7 minutes. Add tomatoes, oregano, and red pepper flakes; cook until sauce is slightly thickened, 2 to 3 minutes.

2.) Cook pasta in boiling water until al dente, according to package instructions. Drain, and return to pot; add meat sauce, and toss to coat. Serve immediately with Parmesan if desired.

Note to self: Make it complete with foccacia bread and salad.

Ham with Parsley Mustard Sauce

1/2 cup Dijon mustard
1/2 cup fresh parsley leaves, finely chopped
1/4 cup light mayonnaise or miracle whip
Coarse salt and ground pepper
1 small (about 1 1/2 pounds) boneless smoked or cured ham, not sliced

1.) In a medium bowl, combine mustard, parsley, and mayo. Season with salt and pepper. (To store, refrigerate up to 3 days.)

2.) If desired, heat ham, according to package instructions; slice and serve with sauce.

Serve with a salad to make it a complete meal.