For more potato salad recipes, click here.

• 1 ½ lbs. small red potatoes
• ½ cup low-fat yogurt
• ½ cup mayonnaise
• ½ cup chopped fresh dill
• 2 tbsp. red wine vinegar
• 1 tsp. salt
• ½ tsp. fresh cracked pepper
• 1 ½ cups rinsed, and slivered red onion
• 1 cucumber sliced thin

Steam potatoes until tender, about 15-20 minutes.  Cool in ice cold water to stop cooking and pat dry.

Whisk yogurt, mayonnaise, dill, vinegar, salt and pepper in a small bowl thoroughly.  Quarter potatoes and put in a large bowl for serving.   Add onion and cucumber, gently combine.   Add dressing, gently stir to coat.

Serves: 8
Total time: 45 minutes

If you enjoyed this post, you may also like...

1. Lemon-Arugula Potato Salad
2. Creamy Cucumber-Avocado Salad Dressing
3. Grandpa Tom’s Macaroni Salad

For a website dedicated just to meatball recipes, click here.

• ½ lb. ground turkey meat (dark)
• ½ cup seasoned breadcrumbs
• 3 tbsp. finely grated fresh parmesan cheese
• 4 garlic cloves, 2 minced, 2 thinly sliced
• 2 tbsp. chopped fresh chives
• 1 large egg, whisked
• Salt and pepper to taste
• 3 tbsp. olive oil
• 1 leek sliced thin, white and pale green parts only
• 5 cups low sodium chicken broth
• 2 cups water
• ¾ cup small pasta
• 1 cup sliced carrots
• 2 cups fresh spinach
• Freshly grated parmesan cheese for topping

In a medium bowl, mix turkey, breadcrumbs, finely grated parmesan cheese, 2 garlic cloves minced, chopped chives, egg, salt and pepper to taste.  Form into ½” diameter meatballs.

Heat olive oil in a large pot over medium low heat.  Cook meatballs until golden brown all over.  Transfer to a plate and set aside.  Add sliced leek to the pot, increase heat to medium and cook stirring often until leeks begin to soften, about 5 minutes.  Add sliced garlic, cook for 1 minute.  Add broth and 2 cups water, bring to a boil.  Stir in pasta and carrots.  Simmer until pasta is al dente, about 10 minutes.  Add meatballs and simmer for another 5 minutes.  Add spinach, stirring until wilted.  Serve immediately in large soup bowls with freshly grated parmesan.

Serves: 4

Total time: 1 hour

If you enjoyed this post, you may also like...

1. Spaghetti with Smoked Turkey Sausage and Artichoke Fennel Sauce
2. Spaghetti and Meatballs Again
3. Spaghetti and Meatballs

For more citrus and vodka recipes click here.

• 1 cup orange juice
• 1/3 cup vodka
• 2 tbsp. Dijon mustard
• 1 tbsp. honey
• 1 tbsp. butter
• 2 tbsp. chopped fresh parsley, plus extra to sprinkle over your pasta
• 2 chicken breasts, pounded to tenderize
• 2 tbsp. olive oil
• ½ lb. fettuccine
• Freshly grated parmesan

Mix your orange juice and vodka in a small bowl.  Place your chicken breasts in a shallow dish for marinating.  Spoon enough orange juice and vodka over chicken to coat lightly.  Marinate in refrigerator while you prepare your pasta and citrus vodka sauce.

Bring a large pot of salted water to a boil for your fettuccine.  In a medium sauce pan pour your orange juice and vodka.  Add the Dijon mustard, and honey. Cook over medium heat for about 10-15 minutes until mixture reduces to 1/3 cup.  Whisk in butter until melted; stir in the parsley and adjust seasoning to taste.  Keep warm while you saute the  chicken breasts.  In a large non-stick pan over medium heat add olive oil.  Remove chicken from marinade wiping off excess liquid and sauté until nicely browned on both sides.  Remove from pan and let cool.  When your fettuccine is al dente drain reserving ¼ cup water.  Slice your chicken breasts on the diagonal.  To your pan add the fettuccine, chicken, and citrus vodka sauce.  Toss until everything is combined.  Adjust with pasta water if necessary.  Pour into pasta bowls, add freshly grated parmesan cheese and remaining chopped parsley.

Serves; 2

Total time: 1 hour

If you enjoyed this post, you may also like...

1. Chicken Pomodoro
2. Fettuccine with Asparagus, Cherry Tomatoes, and Sweet Italian Sausage
3. Orange Marinated Chicken-Fennel over Fettucini, with Orange Cream Sauce

For more spinach salad recipes from the Food Network, click here.

For the salad:

• 5 oz. baby spinach washed, stems removed
• ¼ red onion, thinly sliced
• 2 hard boiled eggs, roughly chopped

For the bacon mushroom vinaigrette:

• 5 slices bacon, sliced into ½ inch wide strips, mixed with 3 tbsp. water
• 3 cups cremini mushrooms, sliced
• 3 tbs. sherry vinegar mixed with ¼ cup water
• 3 tbsp. vegetable oil
• Freshly ground pepper
• 3 tbsp. fresh flat leaf parsley, chopped

Lightly mix the spinach with red onion and eggs in a large bowl.  Set aside in refrigerator while you prepare you bacon mushroom vinaigrette.  In a large non-stick pan over medium heat brown your bacon with water, stirring often until almost crisp.  Add your mushrooms and cook until mushrooms begin to soften, about 5-7 minutes.  Add sherry vinegar and water mixture.  Cook until reduced by half, stirring 2-3 minutes.  Add the vegetable oil, season with pepper to taste.  Cook additional couple minutes, add your parsley.  Let cool slightly and pour over spinach.  Toss and serve immediately.

Serves: 2

Total time: 45 minutes

If you enjoyed this post, you may also like...

1. Spinach Salad with a Fig Balsamic Vinegar
2. Spinach Salad With a Fig Balsamic Vinagarette
3. Asparagus Salad with Crispy Bacon

For more macaroni and cheese recipes, click here.

• ½ cup butter
• 2 cups macaroni
• 1 sweet onion chopped
• 1 red bell pepper chopped
• ½ tsp. dry mustard
• 2 cups water
• 2 cups shredded cheddar cheese
• 4 cajun sausage links pre-cooked, cut in half, then into half coins
• 1 tbsp. olive oil

In a 1arge non-stick skillet heat heat olive over medium. Add sausage and cook until lightly browned. Set aside. To your skillet add you butter over medium heat until bubbly. Add the next four ingredients, and cook stirring frequently for at least 5 minutes. Stir in water; heat to boiling; reduce heat to low, cover and simmer until macaroni is tender, (adding the sausage half way through) stirring occasionally. Remove from heat; stir in cheese and serve immediately.

Serves; 4

Total time: 1 hour

If you enjoyed this post, you may also like...

1. Macaroni and Cheese
2. Grandpa Tom’s Macaroni Salad
3. Sausage and Peppers with a Tomato Cream Sauce over Pappardelle

For more chinese recipes, click here.

• 1 lb. pork tenderloin, cut into match stick pieces
• 3 cups shredded cabbage
• 3 cups thinly sliced cremini mushrooms
• 2 tbsp. finely chopped ginger
• 2 cloves garlic finely chopped
• 4 tbsp. Corn oil
• 4 eggs, beaten
• Flour tortillas (optional)

Thai marinade:

• 2 tbsp. fish sauce
• 1 tbsp. lime zest
• 1 tbsp. lime juice
• 1 tbsp. honey
• 1 tbsp. sesame oil
• 2 serrano chiles, finely chopped
• 2 cloves garlic, finely chopped
• 2 tbsp. chopped cilantro

Stir-Fry Sauce:

• 1/4 cup vegetable broth
• 2 tbsp. dry sherry
• 2 tbsp. soy sauce
• 1 tbsp. sesame oil
• 2 tsp. cornstarch
• ½ tsp. sugar
• ¼ tsp. freshly ground black pepper

Place the pork in a bowl and add the thai marinade. Mix well. Mix the cabbage, mushrooms, ginger, and garlic in a bowl. Refrigerate both until 5 minutes before cooking.

If using tortillas preheat oven to 325 degrees. In a nonstick pan over medium heat warm tortillas enough to lightly brown. Place in foil and keep warm in the oven while you prepare your mu shu pork.

In a wok or nonstick pan over medium high heat add 1 tbsp. oil. Add the pork and cook until no longer pink on the outside, a few minutes. Remove pork to bowl. Add 1 tbsp. oil to pan and add eggs. Stir until scrambled, then transfer to the bowl with the pork. Add 2 tsp. oil over medium high and add cabbage mixture, and stir-fry until veggies are softened, a few minutes (do not over cook). Add the stir-fry sauce, pork and eggs. Stir until everything is combined completely. Serve immediately wrapped in torillas or in a bowl over brown rice.

Serves: 4

Total time: 90 minutes

If you enjoyed this post, you may also like...

1. Stir Fry Pork Tenderloin with Carrots and Green Beans
2. Ray’s Ever so Tender Pork Chops
3. Pork Mushroom & Snow-Pea Stir-Fry

Updated from the recipe archive back in 2009…..I’ll be making this again tonite for our sunday night supper!!

We made this hearty tuscan vegetable soup last night, and it was not only really good, but also very comforting on a cold March evening.  I found this recipe from my Sunset magazine but decided to change it up a bit by adding the sausage, and doubling the amount of Swiss chard, which made this sausage, bean, and vegetable soup so satisfying all on it’s own!  The sausage I picked was a Saag’s brand, smoked chicken with parmesan, of course you can use whatever you prefer.  Cannelini beans, a popular bean used in tuscan cooking, is a large and creamy white bean.  If you cannot find cannellini beans, you can substitute with a white navy bean.  And just so you know, Swiss chard is chock full of nutrition, click hereto learn about the amazing benefits.

This hearty soup was very easy to prepare and is ideal for a weeknight meal.  Please enjoy!

For more recipes using sausage, bean, and vegetables, click here.

• 4 tbsp. olive oil, divided
• 4 sausages (of your choice), cut in half, then cut into half coins
• 1 onion chopped
• 2 garlic cloves, minced
• 2 carrots, chopped into ½ in. pieces
• 3 stalks celery, chopped into 1-in. pieces
• 4 cans reduced sodium chicken broth
• 1 can cannellini beans, drained and rinsed
• 1 can chopped tomatoes, with juice
• 4 cups chopped Swiss chard
• 2 tbsp. each chopped fresh parsley and cilantro
• Fresh parmesan grated (optional)

Heat 1 tbsp. olive oil to medium high, and brown sausage until golden, remove and set aside.  Add onion, and cook until translucent, about 4 minutes.  Add garlic and cook 1 minute.  Add carrots and celery and cook, stirring often, 5 minutes.  Stir in broth and beans, then bring to a boil.  Reduce heat, cover, and simmer about 15 minutes.  Add tomatoes, chard, and sausage.  Simmer another 15 minutes, covered.

Divide among serving bowls and top with parsley, cilantro, and freshly grated parmesan cheese.

Serves: 4

Total time: 60 minutes

If you enjoyed this post, you may also like...

1. Sausage Bean and Vegetable Soup
2. LooLoo’s 15 Bean Soup
3. Italian Sausage and Artichoke Soup

For more tomato sauce recipes, click here.

• 4 links of your choice, sliced in half lengthwise, then sliced into ½ coins
• ¼ cup olive oil
• 1 onion, chopped fine
• 4 garlic cloves, chopped fine
• ½ tsp. red pepper flakes
• 1-28 oz. can crushed tomatoes
• Salt to taste
• ½ tsp. dried basil, or 3 fresh sprigs
• 12 oz. spaghetti
• ½ cup reserved pasta water
• 2 tbsp. unsalted butter, cubed
• Freshly grated parmesan cheese, as much as you like

In a large non stick pan, lightly coat with olive oil to medium heat.  Add sausage and cook stirring frequently until browned evenly.  Set aside.  To the pan add the ¼ cup olive oil to medium low heat.  Add the onion and cook stirring until soft, about 10 minutes.  Add the garlic and cook, stirring for a few minutes.  Add the crushed red pepper flakes, cook one minute.  Increase heat to medium and add tomatoes, season to taste with salt, stirring occasionally for about 20 minutes.  Remove from heat and add basil.  Set aside.

Bring a large pot of salted water to boiling.  Cook spaghetti to just before it is tender.  Drain reserving ½ cup pasta water.  If you used fresh basil in sauce, remove.  To your sauce stir in the reserved pasta water, bring to a slight boil.  Add sausage then add spaghetti, stirring until spaghetti is al dente.  from heat and add butter and freshly grated parmesan.  Toss until cheese melts.  Serve immediately.

If you enjoyed this post, you may also like...

1. Spaghetti with Smoked Turkey Sausage and Artichoke Fennel Sauce
2. Spaghetti and Meatballs Again
3. Sausage and Peppers with a Tomato Cream Sauce over Pappardelle

For more green bean and carrots recipes, click here.

• 2 garlic cloves peeled
• 2 cups cilantro
• 1 cup Italian parsley
• 6 tbsp. olive oil
• 3 tbsp. fresh lemon juice
• ½ tsp. hot paprika
• ½ tsp. cumin seeds
• 2 lbs. tender green beans, trimmed
• 1 lb. carrots, peeled and sliced into 4-inch long sticks
• Salt and pepper to taste

Heat a small sauce pan to medium heat. Add cumin seeds and toast turning constantly.  Remove seeds and cool.  With a mortar and pestle, ground cumin seeds.  Set aside.

Chop the garlic in a food processor.  Add the cilantro and parsley and pulse until coarsely chopped.  Add the olive oil, lemon juice, paprika, ground cumin, and salt to taste.  Pulse until the sauce has the consistency of pesto.  Season with salt to taste.  Let sauce rest covered in refrigerator for at least 4 hours.  Best if made a day ahead.

In a large pot with a steamer insert, add water up to 2-inches and bring to a boil over high heat.  Steam the green beans, covered, until just tender, 4 to 7 minutes.  Shake excess water off green beans and set aside in a serving bowl.  Cover to keep warm.  Add the carrots to the basket and steam, covered, until tender, 4 to 6 minutes.  Transfer carrots to the serving bowl with the green beans.

Toss the vegetables with about three-quarters of the charmoula sauce.  Pour remaining sauce over and salt and pepper to taste.

Serves: 8 to 10

Total Time: 1 hour

If you enjoyed this post, you may also like...

1. Stir Fry Pork Tenderloin with Carrots and Green Beans
2. Chicken, Green-Chile and Cheese Enchiladas
3. Chicken Tostadas With Refried Beans and Grilled Fennel

Thanks Joy for sharing, and happy new year!  Please enjoy!

• 6 medium russet potatoes
• 1 medium onion grated
• 1 egg
• ½ cup flour
• Salt to taste
• Vegetable oil to coat pan generously
• Apple sauce and sour cream (optional)

Peel potatoes and grate in food processor.  Peel and grate onion in food processor.  Place in a large bowl, add egg, flour, and salt.  Stir to combine completely.  Heat oil in electric fry pan to 375 degrees. With slotted spoon, grab spoonful of potatoes and pat gently to remove excess liquid (do not remove all liquid, just a small amount).  Fry potatoes until dark golden brown on first side (do not touch), about 6-8 minutes.  Flip and fry second side for 3-4 minutes, until light golden brown.  Drain on paper towels while you finish cooking the remaining pancakes.  If desired, sprinkle with additional salt.  Serve with apple sauce and sour cream.

Total time: 45 minutes

Makes: 12 medium size pancakes

If you enjoyed this post, you may also like...

1. Lemon-Arugula Potato Salad
2. Potato-Leek Gratin
3. Cottage Cheese Pancakes