Harvest Chowder

  • 6 Strips Thick Cut Bacon
  • 2 Small (or 1 Large) Ham Steaks (but into cubes)
  • 2 tablespoons butter
  • 4 scallions, white bulbs and green tops chopped and reserved separately
  • 2 red bell peppers, chopped
  • 4 ribs celery, chopped
  • 1 Red Onion, chopped
  • 2 Garlic Cloves, Minced
  • 1 pound (about 3) boiling potatoes, peeled and cut into 1/2-inch dice
  • 1 11 oz can corn kernels
  • 1 bay leaf
  • 1 (quart) can low-sodium chicken broth or homemade stock
  • 1 teaspoon salt
  • 2 1/2 cups milk
  • 1/4 teaspoon freshly ground black pepper


Step 1

Pre-heat oven to 425. Lay 6 strips of bacon on parchment paper lined cookie sheet and cook for 13-15 min until golden brown

Step 2

In a large saucepan (or dutch oven), melt butter over moderately low heat. Add scallion bulbs (whites), bell pepper, red onion, garlic, and celery and cook, stirring occasionally, until vegetables start to soften, about 10 minutes.

Step 3

Stir in potatoes, corn, bay leaf, broth, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes.

Step 4

In a blender or food processor, puree remaining 2 cups corn with milk.

Step 4

Stir in milk and black pepper. Simmer until soup thickens slightly, 5 to 10 minutes.

Step 5

Remove bay leaf. Stir in scallion greens (and reserve a portion of scallion greens aside to later top each bowl of soup with), and add Ham and bacon (cut into bits).

Chicken and Shallots


4 Chicken thighs
1 tbsp flour
1 tsp salt
1 tsp pepper
1 tbsp butter
6 shallots, chopped
1 cup white wine
1 tbsp dijon mustard
2 sprigs tarragon
1 cup cherry tomatoes, halved.


1) Coat 4 Chicken thighs with 1 tbsp flour, 1 tsp salt, and 1 tsp pepper.

2) In cast iron skillet, brown the chicken in 1 tbsp butter until crisp on all sides (doesn’t need to be fully cooked). Set aside.

3) Add 6 chopped shallots to the same pan and sauté until soft (10 min). Add 1 cup white wine, 1 tbsp dijon mustard, and 2 sprigs tarragon. Add chicken thighs, cover pan and simmer for 30 min.

4) Remove lid and simmer for additional 15-20 min so sauce thickens. Add 1 cup halved cherry tomatoes and serve.


9 Lasagna Noodles
1lb Beef
1/2 onion, diced
32oz cottage cheese
1 egg
8oz cheddar cheese, shredded
8oz mozzarella cheese, shredded,
2oz parmesan cheese
1 jar Pasta Sauce
2 Tbsp Oregano

1) Cook noodles

2) Cook onions in skillet and add beef.

3) Once beef has browned, drain grease and add jar of pasta sauce.

4) In large bowl, mix cottage cheese, egg, cheddar, mozzarella, parmesan, and oregano.

5) In 9×13 pan, Add layer of beef/sauce, then add noodles, meat, then 1/2 cheese mix.

6) Repeat layer once more time and top layer with meat/sauce and cheese.

7) Cover with foil and cook for 60 min at 350 degrees. Remove foil 10 min before finished.



Curried Chicken Salad

2 lbs chicken breasts
nonfat plain Greek yogurt
low fat mayonnaise
sliced almonds
red grapes, diced
scallions, diced
curry powder
Lime juice
optional: apples, celery, walnuts, sour cream, buttermilk, Patak’s Chutney: Major Grey, maple syrup
Alt method of baking chix:
Lay chix on pan. Sprinkle with curry, cumin, termeric, ginger, salt, pepper, then cover with diced onions and sliced pink lady apples.
1) Boil whole chicken breasts in water for 20 minutes
2) Cool breasts for 15-20 minutes and cube
3) Mix together 1/2 c mayo, 1/2 c yogurt, 1tbps curry powder, diced red grapes, diced scallions, sliced almonds, salt pepper,