BBQ Pulled Pork Sandwiches

Scaled Servings

12

Originally

12

4

pound(s) pork butt

1/3

cup(s) brown sugar, divided

3/4

teaspoon(s) black pepper

1

6 oz. tomato paste

1

cup(s) onion, chopped

1

cup(s) ketchup

1

tablespoon(s) chili powder

3

tablespoon(s) cider vinegar

2

tablespoon(s) Worcestershire sauce

2

tablespoon(s) molasses

1

teaspoon(s) salt

1

teaspoon(s) mustard, dry

2

teaspoon(s) mustard

12

hamburger buns

Directions:

Trim fat from pork. Cut pork into 4 pieces. Combine 1 tablespoon brown sugar and pepper; stir
well. Rub pork with sugar mixture. Place remaining brown sugar, tomato paste, and next 9
ingredients (onion-mustard) in a 4 1/2 quart slow cooker. Stir well. Add pork, turning to coat.
Cover with lid; cook on high heat, 1 hour. Reduce heat to low and continue cooking for 7-8 hours
or until pork is tender and can be shredded. Remove pork from slow cooker, reserving sauce. Shred
pork with 2 forks. Return shredded pork to cooker; stir well to coat with sauce. Spoon 1/2 cup of
pork onto bottom half of each bun. Top with coleslaw, pickles, onions or anything else you like.

Old Fashioned Coleslaw

Scaled Servings

4

Originally

4

1

small green cabbage head, (5 inch diameter)

2

teaspoon(s) salt

3

tablespoon(s) mayonnaise

2

tablespoon(s) cider vinegar

2

teaspoon(s) celery seed

sugar, to taste

salt and pepper, to taste

Directions:

Quarter the cabbage, remove the core and slice thin. Remove any thick pieces. Place in a large bowl
and sprinkle with salt. Let cabbage sit for 20 minutes. Rinse, drain and dry. Package in 2 -
1-quart ziplock bags, removing as much air as possible. Store in the refrigerator.

Dressing: Combine the mayonnaise, vinegar, and celery seed. Season to taste with salt, pepper and
sugar. Place in a small container and store in the refrigerator.

Containers: One Rubbermaid Round #6, Two Ziplock Bags (1 Qt.)

Reheating Instructions:

Serving instructions: Place one bag of cabbage in a bowl and drizzle 1/2 of the dressing over it.
Stir until evenly moistened. Save the remaining portion of dressing for the second portion of
cabbage.

Blue Cheese Coleslaw

Scaled Servings

6

Originally

12

4

bacon slices, chopped

3/8

cup(s) mayonnaise

1

tablespoon(s) red wine vinegar

1/2

tablespoon(s) honey

8

ounce(s) cabbage, coleslaw mix

1/2

cup(s) Blue cheese, crumbled

Directions:

Cook bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels.
Whisk mayonnaise, vinegar and honey in large bowl. Stir in coleslaw mix, cheese and bacon. Season
with salt and pepper and toss to coat.

Can be made ahead 2 hours ahead. Cover and chill.

Tomato-Basil Soup

Scaled Servings

8

Originally

8

4

cup(s) tomatoes, chopped, seeded, peeled (canned, squeezed)

4

cup(s) tomato juice, low sodium

1/3

cup(s) basil, fresh

1

cup(s) milk, lowfat, 1%

1/4

teaspoon(s) salt

1/4

teaspoon(s) black pepper, cracked

1/2

cup(s) cream cheese, light, (4 ounces), softened

Directions:

1. Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30
minutes.

2. Place tomato mixture and basil in a blender or food processor; process until smooth. Return
pureed mixture to pan; stir in milk, salt, and pepper. Add cream cheese, stirring well with a
whisk, and cook over medium heat util thick (about 5 minutes). Ladle soup into individual bowls;
garnish with sliced basil, if desired. Serve with bread.

3. Let cool and place in containers and freeze.

Reheating Instructions:

Thaw overnight in refrigerator. Reheat in saucepan on stove over low heat. Microwave on 60% power
for 2 minutes and then 1 minute intervals until heated through.

Chicken, Pesto and Mozzarella Panini

Scaled Servings

4

Originally

1

4

bread, ciabatta roll or focaccia

8

ounce(s) chicken, cooked

8

tablespoon(s) pesto

8

Mozzarella cheese, slices

butter

Directions:

Open bread to make 2 sides. Spread pesto on each side of bread. Add cheese to each side so when
it melts the sandwich sticks together. Lastly, place cooked chicken on one side of sandwich. Top
with other bread. Butter both sides of bread and place in a grill pan or saute pan and press down
with either a foil covered brick or another heavy pan (I like to use a cast iron skillet to weight
it down).

Grill on each side until brown and crusty and the cheese has melted. Remove and slice into halves.

Baked Buffalo Chicken Strips with Blue Cheese Dip

Scaled Servings

4

Originally

4

2 1/2

cup(s) bread crumbs, panko

salt and pepper

1 1/2

pound(s) chicken tenderloins

3/4

cup(s) mayonnaise

1

tablespoon(s) Tabasco pepper sauce, or use Frank's Red Hot Sauce

1/4

teaspoon(s) cayenne

3/4

cup(s) Blue cheese, crumbled

1/2

cup(s) sour cream

3

tablespoon(s) milk

cooking spray

carrot, sliced into strips

celery, sliced into strips

Directions:

Pour the panko into a shallow dish and toss with 3/4 teaspoon salt and 1/4 teaspoon pepper.

Trim off any exposed tendon ends from the wide tips of the chicken tenders, if necessary. In a
medium bowl, whisk 1/4 cup of the mayonnaise with the hot sauce, cayenne, and 1/8 teaspoon salt
(can add more hot sauce to taste).

Add the chicken to the mayonnaise sauce and toss to coat well. Coat each tender in panko and
arrange in a single layer on a rimmed baking sheet that has been greased.

Preheat the oven to 400 degrees. Spray tops of tenders with cooking spray and bake for 10 minutes.
Turn the tenders and spray the tops again and continue baking for another 10-15 minutes or until
cooked through.

Meanwhile, combine the remaining 1/2 cup mayonnaise, blue cheese, sour cream, milk, 1/2 teaspoon
salt and a few grinds of pepper in a small blender. Whisk until well combined and only small bits
of cheese remain intact.

Serve chicken with carrots, celery and blue cheese dressing.

Garden Vegetable Crustless Quiche

Scaled Servings

8

Originally

3

large eggs

1 1/2

cup(s) Cheddar cheese, sharp, lowfat, shredded, divided

1 1/2

cup(s) Monterey jack cheese, reduced-fat, shredded, divided

1/2

cup(s) milk, lowfat, 1%

1/2

cup(s) all-purpose flour

1

teaspoon(s) baking powder

1/2

teaspoon(s) salt

1

16 oz. cottage cheese, nonfat

cooking spray

4

cup(s) zucchini, sliced

2

cup(s) potatoes, dice with onion (Simply Potatoes)

1

cup(s) green bell pepper, chopped, finely

1

8 oz. mushroom, fresh, sliced

1/2

cup(s) parsley, fresh, chopped

2

tomatoes, thinly sliced

Directions:

Preheat oven to 400 degrees.

Beat egg substitute and eggs in a large bowl unti fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Jack
cheese, milk, flour, baking powder, salt and cottage cheese.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini,
potatoes, bell pepper and mushrooms; saute for 5 minutes or until tender. Add the zucchini mixture
and parsley to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray.
Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Jack cheese. Arrange tomato slices over
cheese. Bake at 400 degrees for 15 minutes. reduce oven temperature to 350 degrees and bake for
35 minutes or until lightly browned and set.

Let cool. Slice into portions and put in containers. Cover and freeze.

Reheating Instructions:

Thaw quiche in refrigerator overnight. Reheat in the microwave at 60% power for 1 minute. Test
and continue reheating at 1 minute intervals until hot.

Spinach and Bacon Quiche

Scaled Servings

8

Originally

8

6

large eggs

1 1/2

cup(s) heavy cream

salt and pepper

2

cup(s) spinach, baby, chopped and packed

1

pound(s) bacon, cooked and crumbled

1 1/2

cup(s) Swiss cheese, shredded

1

pie crust, all-ready, refrigerated, fitted into a 9 inch glass pie plate

Directions:

Preheat the oven to 375 degrees.

Combine the eggs, cream, salt and pepper in a food processor or blender. Layer the spinach, bacon
and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35-45
minutes until the egg mixture is set. Cut into 8 wedges.

Chopped Italian Salad

Scaled Servings

4

Originally

4

1

Romaine lettuce head, cut into 1 inch squares

1/4

pound(s) pepperoni, chopped

1/3

cup(s) red onion, chopped

1 1/2

cup(s) artichoke hearts, canned, drained, rinsed and chopped

1 1/2

cup(s) green olives, pitted and chopped

3

tablespoon(s) wine vinegar, red or white is fine

1/4

cup(s) olive oil

1/2

teaspoon(s) salt

1/4

teaspoon(s) black pepper

1/2

cup(s) Parmesan cheese, grated

Directions:

In a large bowl, combine the romaine , pepperoni, onion, artichokes and olives. Toss to combine.

Add the vinegar, oil, salt, pepper and parmesan to bowl. Toss thoroughly to combine the
ingredients.

Can also add canned chickpeas, provolone cheese, basil leaves

Nicoise Salad

Scaled Servings

4

Originally

4

salt and pepper

4

red potatoes

8

ounce(s) green beans, trimmed

2

tuna, canned, solid white, in water, drained and flaked

2

Boston lettuce, heads, cleaned and torn

4

plum tomatoes

3

large eggs, hard-boiled

1

medium red onion

1/4

cup(s) Kalamata olive

2

tablespoon(s) lemon juice, fresh

1

tablespoon(s) Dijon mustard

salt and pepper

1/4

cup(s) olive oil

Directions:

In a medium bowl, whisk the lemon juice, mustard, 1/2 teaspoon salt and a pinch of pepper until
combined. Whisking constantly, add the olive oil in a steady stream; whisk until thickened and
creamy (can also shake in a small jar).

In a 5 quart pot, bring 1/2 inch of water to a boil; add slat and the potatoes. Cover; cook
turning occasionally, until tender, 14 to 16 minutes. With a slotted spoon, transfer the potatoes
to abowl. Set aside to cool. Add the green beans to the pot of boiling water. Cover; cook,
turning occasionally, until tender, 4 to 6 minutes. Remove with a slotted spoon. Rinse under cool
water, and set aside.

Quarter the potatoes, the tomatoes, peel and quarter the eggs and thinly slice the onion. On a
large platter place torn lettuce and top with potatoes, green beans, tuna, tomato, egg, onion and
kalamata olives. Drizzle some of the vinaigrette over the salad and serve reserved dressing on the
side.

Cobb Salad

Scaled Servings

4

Originally

8

1

pound(s) chicken breast, boneless, skinless

1

teaspoon(s) salt

1/2

teaspoon(s) black pepper

1/2

tablespoon(s) vegetable oil

8

bacon slices

1/2

pound(s) Romaine lettuce, washed, dried, and torn into pieces

3/4

cup(s) tomatoes, diced

1

cup(s) Blue cheese, crumbled

1

avocado, halved, cut into 1/4 inch thick slices

4

large hard boiled eggs, peeled and quartered

1/8

cup(s) water

3

tablespoon(s) red wine vinegar

1/4

teaspoon(s) sugar

1 1/4

teaspoon(s) lemon juice

5/8

teaspoon(s) salt

1/4

teaspoon(s) black pepper

1/4

teaspoon(s) mustard, coarse grain

1

garlic clove, minced

5/8

cup(s) olive oil, extra virgin

Directions:

To make dressing: blend water, red wine vinegar, sugar, lemon juice, salt, pepper, mustard and
garlic. Add olive oil in a stream while whisking thoroughly. You may need to re-whisk before
serving.

Preheat the oven to 400 degrees.

Season the chicken with salt and pepper. Heat the vegetable oil in a large saute pan over
medium-high heat and saute the chicken breasts until golden brown, about 2-3 minutes on each side.
Place the pan in a 400 degree oven and finish cooking the chicken to an internal temperature of 165
degrees. Cool and cut into 1/4 inch thick slices on the bias.

Saute the bacon until crisp. Drain on absorbent paper and crumble into small pieces.

Toss the romaine with the vinaigrette and divide between 8 plates. Top with 5-6 chicken slices, 3
tablespoons diced tomato, 1/4 cup blue cheese, 1/4 avocado, 4 hard-boiled egg quarters, and 2
tablespoons bacon.