RIF

Ingredients

1 (12 ounce) package maple flavored sausage
3 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
salt and pepper to taste

Directions

Place sausage in a large, deep skillet.

Cook over medium-high heat until evenly brown.

Remove sausage with a slotted spoon, leaving the drippings in the pan.

Stir in the butter until melted.

Add flour, and stir until smooth.

Reduce heat to medium, and cook until light brown.

Gradually whisk in milk, and cook until thickened.

Season with salt and pepper, and stir in cooked sausage.

Reduce heat, and simmer for 12 to 15 minutes.

If gravy becomes too thick, stir in a little more milk.

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Ingredients

⅓ head red cabbage, sliced and chopped
4 small carrots, peeled and grated
¼ cup coleslaw dressing
¼ cup red wine vinegar
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
2 tablespoons sesame oil
1 pound ground chicken
¼ cup stir-fry sauce
14 wonton wrappers

Directions

Step 1
Mix cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki together in a bowl; refrigerate until flavors blend, 1 hour to overnight.

Step 2
Preheat oven to 350 degrees F (175 degrees C).

Step 3
Heat sesame oil in a skillet over medium heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Add stir-fry sauce, cover skillet, reduce heat to low, and simmer.

Step 4
Form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin.

Step 5
Bake in the preheated oven until firm and lightly browned, 4 to 5 minutes. Spoon 2 to 3 tablespoons chicken mixture into each wonton taco shell and top with slaw.

Notes:
Chicken breast or turkey can be substituted for the ground chicken, if desired.

Green cabbage can be used in place of the red cabbage.

Plain yogurt can be used in place of the coleslaw dressing. Olive oil can replace sesame oil, if desired.

For spicy option, use red pepper flakes as desired in meat mixture.

Nutrition Facts
Per Serving:

244 calories; 9.7 g total fat; 44 mg cholesterol; 755 mg sodium. 21.1 g carbohydrates; 17.7 g protein;

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INGREDIENTS

1 1/2 pounds shrimp, fresh or frozen (then thawed), peeled and deveined
1/2 cup (1 stick) unsalted butter, melted
3 lemons, thinly sliced
1 (0.7 oz.) packet Italian seasoning

PREPARATION

Preheat oven to 350º F and line a baking sheet with aluminum foil or parchment paper.

Place lemon slices in an even layer on baking sheet, then top with shrimp.

Pour melted butter over the shrimp, then sprinkle Italian seasoning on top of everything.

Place baking sheet in oven and bake for 13-15 minutes, or until shrimp is pink and opaque.

Recipe adapted from Simple and Seasonal

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INGREDIENTS

1 pound lean ground beef
1 (16 oz.) package potato dumplings or gnocchi
8 oz. baby portobello mushrooms, sliced
1 yellow onion, finely chopped
4 cloves garlic, minced
2 teaspoons Italian seasoning
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 tablespoons Worcestershire sauce
1 (15 oz.) can cream of mushroom soup
1 cup heavy whipping cream
2 cups Swiss cheese, grated
Kosher salt and freshly ground pepper, to taste

PREPARATION

Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.

Melt butter and oil in a large pan or skillet over medium-high heat and sauté onion and mushrooms for 6-8 minutes, or until softened. Season with salt and pepper.

Stir in minced garlic and cook for 1-2 minutes, or until fragrant, then season with Italian seasoning.

Add ground beef and cook until browned, then drain fat, if necessary, and mix in Worcestershire sauce, cream of mushroom soup and heavy whipping cream.

Reduce heat to medium and continue cooking for another 3-5 minutes, giving flavors a chance to blend, then stir in potato dumplings and cook for another 5 minutes. (Note: if not
enough space in skillet, combine in 9×13 and mix together.)

Transfer mixture to greased baking dish and top with Swiss cheese.

Cover with aluminum foil and place in oven. Bake for 30 minutes, then remove foil and broil for 2-3 minutes, or until cheese is browned and bubbly.

Serve hot.

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45 minutes to prepare
serves 6-8

INGREDIENTS

3 cups mashed potatoes, leftover or store-bought
1 (10.5 oz.) can French onion soup, divided
1 1/2 pounds lean ground beef
1 (10.5 oz.) can cream of mushroom soup
1/2 (1.4 oz.) packet dry onion soup mix
1/4 cup all-purpose flour
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon mustard powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 (14.5 oz.) can french cut green beans, rinsed and drained
Kosher salt and freshly ground pepper, to taste

PREPARATION

Preheat oven to 350º F and lightly grease a 9×13-inch baking dish.

In a medium bowl, whisk together 2/3 can French onion soup, mushroom soup, dry onion soup mix and flour, stirring until mixture is smooth.

Season with mustard powder, onion powder and garlic powder, then mix in ketchup, water and Worcestershire sauce.

Season beef and cook in a large pan or skillet over medium-high heat until browned, then stir in 1/3 French onion soup. Drain fat, if necessary.

Transfer beef to prepared 9×13 and spread into an even layer, then spread soup mixture on top.

Gently place green beans on top of soup mixture, then spread mashed potatoes on top.

Place baking dish in oven and bake for 20-22 minutes, or until hot and bubbly.

Remove from oven and serve hot.

Recipe adapted from Num’s The Word

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Ingrеdіеntѕ:

1 1/2 роundѕ lеаn grоund bееf
2 bеll рерреrѕ
1/2 уеllоw оnіоn
1 сlоvе gаrlіс
1 teaspoon ѕеаѕоnеd salt (Lawry’s or Mortons)
4 ѕlісеѕ Prоvоlоnе cheese
4 lаrgе eggs
1/4 сuр hеаvу сrеаm
1 tеаѕрооn hоt ѕаuсе
1 teaspoon Worcestershire sauce

Directions:

Preheat oven tо 350 dеgrееѕ. Sрrау a 9×9 baking dish with nоn-ѕtісk ѕрrау.

Dісе the рерреrѕ and оnіоnѕ іntо bіtе-ѕіzеd pieces. Mіnсе the gаrlіс.

Add the ground bееf tо a ѕkіllеt and сооk оvеr mеdіum heat, сrumblіng as іt cooks.

When bееf is broken apart, but ѕtіll pink, аdd thе рерреrѕ, оnіоn, garlic, аnd seasoned salt. Cоntіnuе сооkіng, stirring often, untіl bееf is cooked through and vеgеtаblеѕ hаvе
ѕоftеnеd a bіt.

Drain grеаѕе from thе ѕkіllеt and роur mixture into thе рrераrеd bаkіng dіѕh.

Tеаr thе cheese іntо ѕmаll pieces and place оvеr the beef mixture. (I like it cheesy so I actually use more Provolone)

Add the eggs, cream, hоt ѕаuсе, and Worcestershire sauce tо a mixing bоwl аnd whisk wеll to combine.

Pour the egg mixture оvеr thе bееf аnd рlасе thе dіѕh іn thе oven. Bаkе fоr 35 mіnutеѕ оr untіl thе eggs аrе ѕеt.

Lеt ѕіt 5 mіnutеѕ bеfоrе ѕlісіng and serving

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