N & L Cookbook

Instructions

1. Preheat oven to 425
2. Spray 3 quart dish with cooking spray
3. Combine broth, half and half, flour, mustard and pepper until well blended and set aside
4. Melt the butter in a large skillet over medium high heat
5. Add onion and allow to carmelize
6. Add garlic and thyme and cook for a minute
7. Add mixed vegetables and cook until heated through
8. Add broth-half and half mixture and bring to boil
9. Allow to thicken slightly
10. Pour into baking dish
11. Arrange biscuits on top
12. Bake 10-15 minutes until biscuits are golden brown

Instructions

1. Heat oil in a skillet over medium high heat
2. Add mushrooms, leak & garlic and cook until softened
3. Add the beef, crumbling it, until browned
4. Add tomatoes, wine & salt
5. Bring to a boil
6. Reduce heat and simmer until sauce thickens

Instructions

1. If Sunday, invite Roan over.
2. Preheat oven to 350
3. Combine 1c tomato sauce, onion, parsley, brown sugar, salt, pepper, worchester sauce.
4. Stir well.
5. Add meat and oats. Stir just until blended.
6. Perforate bottoms of 2 cheap foil pans.
7. Coat with cooking spray
8. Shape mixture into pans, place on a rack over a cookie sheet (to catch the fat)
9. Brush remaining 1/2 cup tomato sauce over meat loaf
10. Bake at 350 for 1 hour and 10 minutes or until done.
11. Let stand 10 minutes before slicing
12. Cut into 12 slices

Instructions

1. Preheat oven to 350
2. Carmelize the onion then remove from the pan and set aside.
3. Brown ground beef adding spice mixture as it cooks.
4. Add apple and onion to beef and cook for another minute.
5. Add the raisins, stock, sherry and egg yolks and cook until just begging to boil..
6. Remove beef mix from heat and let cool.
7. Coat a pie dish or a spring form pan with cooking spray.
8. Line the pie dish / spring form pan with pie crust.
9. Fill the pie dish with the meat mixture.
10. Cover the pie pan with the remaining pie crust, crimp edges with a fork, and cut a couple of small vent slots.
11. Bake for 15 to 20 minutes until golden brown and delicious.
12. Cool before serving.

Instructions

1. Boil the chick for ~15 minutes then cool and shred.
2. Spray a 9×13″ baking dish with non-stick spray.
3. Put the salsa in a shallow plate.
4. Dip both sides of a tortilla in the salsa.
5. Top the tortilla with ~1/4cup of the chicken, ~1 tablespoon of the ricotta, and ~1/2 tablespoon of the Monterrey Jack cheese.
6. Fold in the ends and roll the tortillathen place it seem side down in the baking dish.
7. Repeat for remaining tortillas and chicken.
8. Pour remaining salsa and Monterrey Jack cheese over the enchiladas.
9. cover with plastic wrap and vent one corner.
10. Microwave on high for five minutes until the cheese is melted and the enchiladas are heated through.
11. Sprinkle with the cilantro.

• WW Points: 7