This recipe features the best of two classics—baked potatoes and shepherd’s pie. Serve with a green salad, and satisfaction is guaranteed even for those with the heartiest appetites.


6 large russet potatoes
2 tablespoons olive oil
1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1 package (16 ounces) frozen mixed vegetables
3 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 tablespoon steak seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
2 teaspoons paprika, divided
1/2 cup butter, cubed
3/4 cup heavy whipping cream
1/4 cup sour cream
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
2 tablespoons minced chives

TOPPINGS:
1/2 cup shredded cheddar cheese
1 tablespoon minced chives
1 teaspoon paprika


Scrub and pierce potatoes; rub with oil. Bake at 375° until tender, about 1 hour.

In a large skillet, cook the beef, onion, peppers and garlic over medium heat until beef is no longer pink; drain. Add the mixed vegetables, Worcestershire sauce, tomato paste, steak seasoning, salt, pepper, cayenne and 1 teaspoon paprika. Cook and stir until vegetables are tender.

When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out the pulp, leaving thin shells.

In a large bowl, mash the pulp with butter. Add the whipping cream, sour cream, cheeses and chives. Mash potatoes until combined. Spoon 1 cup meat mixture into each potato shell; top with 1/2 cup potato mixture. Sprinkle with remaining paprika.

Place on a baking sheet. Bake at 375° for 20 minutes. Sprinkle with cheese; bake until melted, about 5 minutes longer. Sprinkle with chives and paprika.

Freeze option: Wrap unbaked stuffed potatoes and freeze in a freezer container. To use, partially thaw in refrigerator overnight. Bake as directed, adding additional time until heated through.

When I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang.


1/4 cup lemon juice
4 tablespoons olive oil, divided
3 tablespoons white wine
1-1/2 teaspoons crushed red pepper flakes
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 medium lemons, halved
Minced chives


In a large shallow dish, combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary. Add chicken and turn to coat. Refrigerate up to 3 hours.

Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once, 10-12 minutes.
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Meanwhile, place lemons on grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives.

This pork recipe comes from a friend of Danish descent who loves all things pork, both old recipes and new. Here's a dish she invented.

1 pork tenderloin (3/4 pound)
6 tablespoons grated Parmesan cheese
1 small sweet onion, sliced and separated into rings
1-1/2 cups sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons butter, divided
2 teaspoons olive oil, divided
1/4 cup reduced-sodium beef broth
2 tablespoons port wine or additional beef broth
1/8 teaspoon salt, optional
1/8 teaspoon each dried basil, thyme and rosemary, crushed
Dash pepper
1/2 teaspoon cornstarch
3 tablespoons water



Cut pork into 1/2-in. slices; flatten to 1/8-in. thickness. Coat with Parmesan cheese; set aside.

In a large skillet, saute the onion, mushrooms and garlic in 1 teaspoon butter and 1 teaspoon oil until tender; remove and keep warm. In the same skillet, cook pork in remaining 1 teaspoon butter and 1 teaspoon oil in batches over medium heat until juices run clear, about 2 minutes on each side. Remove and keep warm.
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Add broth to pan, scraping to loosen browned bits. Stir in wine or additional broth; add seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with the pork and the onion mixture.

This savory crepe recipe has been passed down through many generations in my family. You can also use any leftover turkey filling for turkey pot pie


3 large eggs, room temperature
3-1/4 cups milk
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder

FILLING:
3 tablespoons butter, divided
1 cup frozen peas and carrots (about 5 ounces), thawed
1/2 cup chopped onion
3 tablespoons all-purpose flour
1 cup 2% milk
1 cup chicken broth
2 cups chopped cooked turkey
1/2 teaspoon salt
1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/8 teaspoon pepper


In a large bowl, whisk eggs and milk. In another bowl, mix flour, salt and baking powder; add to egg mixture and mix well. Refrigerate, covered, 1 hour.

Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.

For filling, in a large saucepan, heat 2 tablespoons butter over medium heat. Add peas and carrots and onion; cook and stir until onion is tender, 8-10 minutes. Stir in flour until blended; gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir until thickened, 5-8 minutes. Stir in remaining ingredients; heat through.
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Spread 1/4 cup filling down the center of each crepe; fold sides and ends over filling and roll up. Wipe out skillet. In batches, heat remaining 1 tablespoon butter over medium heat. Cook crepes until golden brown, 2-4 minutes on each side.

This sheet-pan chicken is an easy gluten-free, low-carb meal ideal for busy weekdays. The chicken is tender, juicy and so delicious! It's now on the list of our favorite meals. You can substitute any low-carb vegetable for green beans


6 bone-in chicken thighs (about 2-1/4 pounds)
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 medium lemons
1/3 cup olive oil
1/3 cup honey
3 tablespoons Dijon mustard
4 garlic cloves, minced
1 teaspoon paprika
1/2 cup water
1/2 pound fresh green beans, trimmed
6 miniature sweet peppers, sliced into rings
1/4 cup pomegranate seeds, optional


Preheat oven to 425°. Place chicken in a greased 15x10x1-in. baking pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Thinly slice 1 lemon; place over chicken. Cut remaining lemon crosswise in half; squeeze juice into a small bowl. Whisk in oil, honey, mustard, garlic and paprika. Pour half the sauce over chicken; reserve remaining sauce for beans. Pour water into pan. Bake 25 minutes.
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Meanwhile, combine beans, sweet peppers, remaining sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange vegetables around chicken in pan. Bake until a thermometer inserted in chicken reads 170°-175° and beans are tender, 15-20 minutes. If desired, sprinkle with pomegranate seeds.

This flavorful recipe is definitely on my weeknight dinner rotation. The chicken fajita marinade in these popular wraps is mouthwatering. They go together in a snap and always get raves! 


4 tablespoons canola oil, divided
2 tablespoons lemon juice
1-1/2 teaspoons seasoned salt
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes, optional
1-1/2 pounds boneless skinless chicken breast, cut into thin strips
1/2 medium sweet red pepper, julienned
1/2 medium green pepper, julienned
4 green onions, thinly sliced
1/2 cup chopped onion
6 flour tortillas (8 inches), warmed
Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions and sour cream



In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours.

In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.

Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through.
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Spoon filling down the center of tortillas; fold in half. Serve with desired toppings.

​Happy Thanksgiving to all!  My son wanted a side of macaroni and cheese this year so I dusted off an old recipe file and dug out an old family favorite.  This version has a bit more milk than most but don't be fooled!  It makes the creamiest macaroni and cheese on the planet.

My favorite by far is the awesome Velveeta macaroni and cheese.  But, with the price of that block of cheese needed to make the recipe, I mine as well get steak.  So we reverted back to the old homemade style and were quite pleased with the results.  This feeds a good amount of people, and you can be proud to set this at the table.



​Don't forget:

Thanksgiving GREEK Turkey
Homemade Sausage Stuffing
Homemade Candied Sweet Potatoes
Sesame Green Beans
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8 oz. elbow macaroni
2 cups shredded sharp cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tab. flour
3 tab. butter
1/2 cup bread crumbs
1 pinch of paprika

Cook macaroni according to package direction.  I leave mine a bit al dente.  In a saucepan over medium heat, melt butter and stir in enough flour to make a roux.  You don't want this roux too thick, just enough flour added to slightly thicken.  Add milk stirring constantly and cheeses.  Put macaroni in casserole dish and pour sauce over top.  Stir well.  

Melt butter in skillet over medium heat.  Add breadcrumbs and brown.  Sprinkle over top of macaroni.  Sprinkle with a little paprika.  Bake at 350 degrees for 30 minutes.

I love making this satisfying dish--it's easy and elegant, and the slow cooker minimizes my time in the kitchen. I make this during football season, too. For game days, I skip the pasta and serve the chicken on submarine rolls with a bit of the sauce and some chopped lettuce. You could also cut the chicken breasts in half and make sliders.

1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1/4 teaspoon salt
1 large egg, lightly beaten
1 tablespoon water
4 (6 ounces each ) boneless skinless chicken breast halves
1 jar (24 ounces) marinara sauce
4 slices part-skim mozzarella cheese
Hot cooked pasta, optional


In a shallow bowl, combine bread crumbs, Parmesan cheese, Italian seasoning, pepper and salt. In another bowl, combine egg and water. Dip chicken in egg mixture, then in crumb mixture to coat both sides, patting to help coating adhere.

Transfer chicken to a 4- or 5-qt. slow cooker. Pour sauce over chicken. Cook, covered, on low for 4-6 hours or until a thermometer inserted in chicken reads 165°. Top with cheese, recover, and cook for 10-15 minutes, until cheese is melted. If desired, serve with hot cooked pasta.

This burger is a fun mashup of a bratwurst with onion and peppers, chicken-fried steak and a beef burger. The best of three dishes, bratwurst burgers are guaranteed to be family-pleasing. 


1 tablespoon canola oil
1 large onion, sliced
1 medium sweet red pepper, sliced
1 medium sweet yellow pepper, sliced
1 cup dark beer or chicken broth

BURGERS:
1/2 pound ground beef
1/2 pound uncooked bratwurst links, casings removed
1 large egg, lightly beaten
1 tablespoon 2% milk
3/4 cup seasoned bread crumbs
4 slices Muenster cheese
4 hamburger buns, split and toasted
8 teaspoons spicy brown mustard


In a large skillet, heat oil over medium heat. Add onion and peppers; cook and stir 5 minutes. Stir in beer. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender and liquid is almost evaporated, 15-20 minutes. Remove and keep warm.

In a small bowl, combine beef and bratwurst, mixing lightly but thoroughly. Shape into four 3/4-in.-thick patties.

In a shallow bowl, mix egg and milk. Place bread crumbs in a separate shallow bowl. Dip patties in egg mixture, then roll in crumb mixture to coat.
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In the same skillet over medium heat, cook burgers until a thermometer reads 160° for medium doneness and juices run clear, 3-4 minutes on each side; top with cheese during the last 1-2 minutes of cooking. Serve burgers on buns with mustard and onion mixture.

My family loves the bold barbecue flavor of this tender meat loaf. I love that it's such an easy recipe to prepare in the slow cooker.

• 3 large eggs, lightly beaten
• 3/4 cup old-fashioned oats
• 1 large green or sweet red pepper, chopped (about 1-1/2 cups)
• 1 small onion, finely chopped
• 1 envelope onion soup mix
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 pounds lean ground beef (90% lean)
• 1 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon barbecue seasoning
• 1 teaspoon ground mustard
• 1 cup shredded cheddar cheese

​Cut three 18x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 3-qt. slow cooker. Coat strips with cooking spray.

In a large bowl, combine eggs, oats, chopped pepper, onion, soup mix, garlic, salt and pepper. Add beef; mix lightly but thoroughly. Shape into a 7-in. round loaf. Place loaf in center of strips in slow cooker. Cook, covered, on low for 3-4 hours or until a thermometer reads at least 160°.
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In a small bowl, mix ketchup, brown sugar, barbecue seasoning and mustard; pour over meat loaf and sprinkle with cheese. Cook, covered, on low until cheese is melted, about 15 minutes longer. Let stand 5 minutes. Using foil strips as handles, remove meat loaf to a platter.