42nd Recipe Street

1 Onion, Chopped
6 Slices Bacon
2 (14.5 oz) Cans Chicken Broth
6-8 Potatoes
8 oz Sour Cream
2 Cans Cream of Chicken Soup

Cut bacon into small strips and fry with onion. Meanwhile peel potatoes and cut into small bite size pieces. Simmer potatoes in the chicken broth until fork tender. Stir in sour cream and chicken soup. Cook on low until hot, do not boil. Remove from heat and stir in bacon/onion mixture along with drippings.

Source: http://www.foodnetwork.com/recipes/traditional-british-mushy-peas-recipe-2107296

1 (16 oz Bag or 2.5 C) Split Peas, sorted and rinsed.
1 T Baking Soda + Boiling Hot Water for Soaking
4 C Water
2 T Butter or Extra Virgin Olive Oil
2 t Salt
1 t Sugar, optional

Sort and rinse the split peas to remove any rocks. Places peas in the bottom of a large bowl and cover with lots of hot boiling water. Add baking soda and mix well. Let sit over night.

Rinse off the peas with a few changes of cold water. You do not want any baking soda on them since it has a bitter flavor. In a medium sauce pan, combine soaked peas and water. Bring to boil, then simmer for about 1.5 hours or until desired consistency is reached. Stir in butter, salt, and sugar if desired.

Nutrition Information
Peas - 1100
Butter - 204
Sugar - 16
Grant Total: 1320 cals @ 46.5 oz
1 oz = 28 cals

Source: Me!

Source: Me!

1 (16 oz) PKG Angel Hair
1 T (.5 oz) Olive Oil
Assorted Chopped Veggies (Carrot, Onion, Mushrooms, Snow Peas, etc)
1 (14 oz) Bag Coleslaw
Tamari/Soy Sauce, if desired.

Break angel hair into smaller pieces if desired. Cook pasta according to package directions and drain. Leftover pasta works the best.

Put oil in bottom of pan. Turn to medium high and let warm for about 5 minutes. Add in chopped veggies and saute for about 5 minutes. Add in coleslaw and mix well. Cover in cook about 10 minutes or until the veggies are tender. Stir in angel hair and warm through. Serve with Soy Sauce.

Source: https://www.youtube.com/watch?v=FKHTsKnFXsY

Pears
Honey
Cinnamon

Wash and dry pears. Cut off the top and bottom, then cut in half. Using a sturdy spoon, scoop out the stem and seeds.

Place cut side up in a pan. Drizzle each pear with a little honey then sprinkle with cinnamon.

Bake in 350F oven for about 30-45 minutes, or until soft. Goes great with Vanilla Ice Cream

Source: http://www.healthysweeteats.com/cherry-pie-filling/

2 (12 oz) Bags Dark Sweet Cherries
1 oz Honey
1 Pinch Sea Salt
1/4 t Apple Cider Vinegar
1/2 t Almond Extract
2 T Corn Starch

Combine everything but the cornstarch in a medium sauce pan. Bring to boil, then simmer uncovered for about 10 minutes or until very soft. In a small bowl, combine cornstarch and 1/4 C of the juice from the sauce pan until smooth. Pour slurry into pan and simmer to thicken.

Nutrition Information
Cherries - 432
Honey - 86
Almond Extract - 6
Corn Starch - 60
Total: 584 Calories @ 21.75 oz
1 oz = 27

4 oz Unsweetened Cashew Milk
4 oz Water
1 oz Spinach
2 T Cocoa Powder
1 Frozen Banana, quartered
5 1/2 oz Fresh Strawberries

Combine milk, water, spinach, and cocoa powder until no large chunks remain. Add banana and strawberries and blend until desired consistency is reached.

Total Calories: 195

6 oz Unsweetened Cashew Milk
3/4 Banana
1/2 oz Fresh Ground Peanut Butter
2 Celery Stalks

Combine all until desired consistency is reached.

Total Calories: 195

Source: http://damndelicious.net/2014/10/11/one-pot-garlic-parmesan-pasta/

2 T (1 oz) Olive Oil
2 lbs Boneless Skinless Chicken Breast, cut into bite size pieces
8 Cloves Garlic, Minced (Next time more!)
4 T Butter
4 C Chicken Broth
2 C Whole Milk (Next time half and half!)
Kosher Salt and Pepper, to taste
16 oz Fettuccine Noodles
1/2 C Parmesan, Grated

Heat the olive oil in a large dutch oven on medium heat. Add chicken pieces. Cover and cook until the chicken is nearly done. Turn up the heat to high, add the garlic, and cook uncovered until all the water is gone, and the chicken is browned and starting to stick to the bottom of the pan. Turn the heat down to medium and add butter. Stir until the butter is completely melted.

Add chicken broth, milk, salt, and pepper. Mix well and bring to a boil. Add fettuccine noodles and simmer until the pasta is cooked to your taste. If the mixture is too thick, add more milk as needed until desired consistency is reached.

Remove from heat. Stir in Parmesan and serve with a veggie side dish.

Source: https://www.rodalewellness.com/recipes/simple-monkey-smoothie

1 oz Spinach OR 1/2 oz Swiss Chard
6 oz Unsweetened Cashew Milk
3/4 Frozen Banana
1 T Cocoa Powder
1/2 oz Freshly Ground Peanut Butter

Combine spinach and milk in blender until no large chunks remain. Add remaining ingredients and blend for 30 seconds. Will be very thick.

Source: http://www.seriouseats.com/recipes/2013/08/raghavan-iyer-ultimate-chicken-curry-from-indian-cooking-unfolded.html

2 T (1 oz) Canola Oil
1 Onion, Chopped
4 Cloves Garlic, Chopped
4 pieces fresh ginger, Chopped
Note: each about the size and thickness of a 25-cent coin; no need to peel the skin
2 t Madras Curry Powder
4 Roma Tomatoes, Chopped
1/4 C Water
1/2 C Half and Half
1.5lb Chicken Breast, Cut into Bite Size Pieces
1 t Kosher Salt

Heat the oil in a large skillet over medium-high heat. Once the oil appears to shimmer, add the onion, garlic, and ginger and stir-fry until the onion is light caramel brown around the edges, 4 to 5 minutes.

Sprinkle the spice blend into the skillet and stir to mix. Let the spices roast in the onion medley until the aromas dramatically change, 10 seconds. Pour in the tomatoes and water. Stir once or twice. Lower the heat and simmer the chunky sauce, uncovered, stirring occasionally, until the tomato pieces soften, the excess moisture evaporates, and some of the oils in the spices start to dot the edge of the sauce, 5 to 7 minutes.

Pour the half-and-half into the skillet and scrape the bottom once or twice to release any bits of onion, garlic, and ginger, effectively deglazing the skillet and releasing those flavors back into the sauce. Transfer the chunky curry to a blender. Holding the lid down, puree the curry until it is slightly curdled looking but smooth, and saffron orange-hued.

Return the sauce to the skillet and stir in the chicken and salt. Simmer the curry, covered, over medium-low heat, stirring occasionally, until the chicken, when cut with a fork or knife, is cooked through, no longer pinkish-red, and its juices run clear, 12 to 15 minutes.

1 oz Spinach
4 oz Unsweetened Cashew Milk
4 oz Water
2 Clementine Oranges
1/2 Banana
3.5 oz Mango

Blend the spinach, cashew milk, and water for a few seconds. Add remaining ingredients and below until desired consistency is reached. Total Calories: 202

2 Medium Sweet Potatoes, Cut into Bite Size Pieces
1 Medium Red Onion, Chopped
1 T (.5 oz) Canola Oil
Kosher Salt and Pepper, to taste

Heat a pan over medium high heat. Chop the veggies and put into a large ziplock bag. Add oil and shake well to mix. Transfer to heated pan and season with salt and pepper. Put in the lid and turn down to medium. Cook until fork tender, stirring occasionally. Remove lid and turn heat up to high. Cook until brown and caramelized.

1 lb Fresh Wax Beans
Canola Oil
Kosher Salt
Black Pepper
Crushed Red Pepper

Spray a pan with a little canola oil and heat to medium high. Add wax beans to pan and they should immediately sizzle. Sprinkle with salt, pepper, and crushed red pepper to taste. Cover and turn the heat down to just a bit past medium. Cook until almost tender. Remove lid and turn up to medium high. Cook until golden and caramelized.

4 oz Unsweetened Cashew Milk

5 oz Mango
4 oz Peaches
6 oz Strawberries
4 oz Unsweetened Vanilla Almond Milk
4 oz Water

Combine in a blender until desired consistency is reached.

5 oz Mango
6 1/2 oz Pineapple
4 oz Unsweetened Vanilla Almond Milk
1 oz Spinach
4 oz Water

Combine all in blender until desired consistency is reached.

3/4 Banana
6 oz Blueberries
1 oz Spinach
4 oz Unsweetened Vanilla Almond Milk
2 oz Water
Juice from 1/2 Lemon (about .5 oz), Optional

Combine all in blender until desired consistency is reached.

Nutrition Information
Banana - 79
Spinach - 7
Almond Milk - 15
Blueberries - 97
Lemon Juice - 4
Total Calories: 201

1/2 Banana
7 oz Almond Milk
6 oz Frozen Sweet Dark Cherries
1 oz Spinach
1 T Unsweetened Cocoa Powder

Combine all in blender until desired consistency is reached.

Nutrition Information
Banana - 53
Almond Milk - 26
Cherries - 109
Spinach - 7
Cocoa Powder - 10
Total Calories: 205

3/4 Banana
6 oz Strawberries
1/2 Grapefruit
1/2 oz Kale
4 oz Unsweetened Vanilla Almond Milk
4 oz Water

3 Cloves Garlic
2 lbs 96/4 Ground Beef
1 (28 oz) PKG Strained Tomatoes OR
3 lbs Fresh Tomatoes, Pureed
1 t Salt
1/2 t Dried Oregano
1/2 t Red Pepper Flakes
1/4 t Dried Basil
1/3 t Dried Parsley
Pasta and Parmesan Cheese

Cook ground beef with garlic. Add remaining items and simmer for 10 minutes. Serve over pasta and top with cheese if desired.

Nutrition Information
Garlic - 13
Ground Beef - 1040
Strained Tomatoes - 192
Total Calories: 1245

1 T (.5 oz) Olive Oil
3 Cloves Garlic, Minced
1 (28 oz) PKG Strained Tomatoes OR
3 lbs Fresh Tomatoes, Pureed
1/2 t Salt
1/2 t Dried Oregano
1/4 t Dried Basil
1/4 t Dried Parsley
1/4 t Red Pepper Flakes
2 lbs (32 oz) Boneless Skinless Chicken Breast, Cut into Bite Size Pieces
Pasta and Parmesan Cheese

Heat a large pan over medium heat. Add garlic and saute until golden. Add strained tomatoes or pureed fresh tomatoes. Add salt, oregano, basil, parsley, and red pepper flakes. Mix well. Add in raw chicken. Mix well. Cover and simmer at least until the chicken is done. The longer you simmer it, the better it gets. Serve over pasta and sprinkle with Parmesan cheese if desired.

Nutrition Information
Oil - 120
Garlic - 13
Strained Tomatoes - 192
2 lbs Chicken - 1089
Total Calories: 1414

Source: http://www.foodnetwork.com/recipes/bobby-deen/avocado-cream-sauce-recipe-1971758

1 Medium Avocado
2 oz Plain Non-Fat Greek Yogurt
Kosher Salt, to taste
Lime Juice, to taste

Cut avocado in half. Remove pit and scoop out the meat. Mash with a fork. Stir in yogurt, salt, and lime juice.

Goes great with spicy baked chicken burrito/wraps as well as tacos.

Source: https://www.youtube.com/watch?v=U_DNie0Vkik

2 Tuna Steaks
1 T (.5 oz) Canola Oil
Kosher Salt, to taste
Black Pepper, to taste
Dried Rosemary, to taste

Place tuna steaks on a plate. Drizzle with oil and coat both sides well. Season one side of tuna steak with salt, pepper, and rosemary.

Preheat pan over medium high heat. Place seasoned side down in pan. Season other side. Cover with lid and cook until nearly done. Flip and finish cooking. Let rest a few minutes before eating.

Source: https://books.google.com/books?id=bUpHAwAAQBAJ, page 197

1 C Water
1 Medium Banana, Peeled, Quartered, and Frozen
1/2 Orange, Peeled, Broken into Segments, and Frozen
1/2 Apple, Cored and Cut into Wedges
1 Large Handful (1 oz) Fresh Spinach

Combine all in blender until desired consistency is reached.

Calories: 206

Source: http://www.runningwithspoons.com/2016/05/03/banana-oat-breakfast-smoothie/

2 T Rolled Oats (not instant)
3 oz Plain Non-Fat Greek Yogurt
4 oz Unsweetened Vanilla Almond Milk
1 Medium Banana, Peeled Quartered and Frozen
1/2 t Vanilla or Almond Extract

Combine all in blender until desired consistency is reached.

Total Calories: 202

Source: http://allrecipes.com/recipe/189058/super-simple-salmon/

4 (4 oz) Salmon Fillets
1 T (.5 oz) Canola Oil
1 T Garlic Powder
1 T Dried Basil
1/2 t Salt

Place salmon fillets, skin side down on a plate. Drizzle with oil and coat both sides well. Mix together garlic powder, basil, and salt. Sprinkle liberally over just the top of the salmon

Heat a pan over medium high heat for about 5 minutes. Place salmon in pan and cook for 3-4 minutes, skin side down. DO NOT MOVE SALMON. When skin side has browned, flip over seasoned side down. With some tongs, peel the skin off the salmon. Gently rub any gray colored meat off with the tongs since it has a fishy taste. Put remaining seasoning/rub on the now skin-free side.

Turn heat down, cover with lid, and cook salmon until golden brown. Flip and cook an additional 3-4 minutes to brown the other side. Let sit a few minutes before serving.

Note: if you are confused about how to peel off the skin, please have a look at this video.

Source: http://www.healthyseasonalrecipes.com/simple-roasted-parsnips/

1 lb Parsnips
1 T (.5 oz) Canola Oil
1 t Italian Seasoning
1 t Kosher Salt
1/2 t Ground Black Pepper

Wash, tail, and top parsnips. Cut into bite size pieces, keeping them about the same size. Put into a ziplock bag. Add oil, italian seasoning, salt, and pepper. Zip up bag and mix well. Warm pan over medium heat. Add in parsnips and cook until golden and fork tender.

Source: http://www.foodandwine.com/recipes/garlic-mashed-potatoes-chives-and-greek-yogurt

5 lbs Potatoes, skin on
5 T (2.5 oz) Olive Oil
1 Head Garlic, Peeled and Minced
2.5 C (20.75 oz) Plain Non-Fat Greek Yogurt
1 T Kosher Salt
Black Pepper, to Taste

Wash and cube potatoes. Simmer for 25-35 minutes until the potatoes are VERY soft and disintegrating. Drain and set aside.

Saute garlic in olive oil until soft. Add remaining ingredients and mix well. Add potatoes and mash until desired consistency is reached.

Calorie Information
Potatoes - 1746
Olive Oil - 595
Greek Yogurt - 311
Garlic - 22
Yields: 98.75 oz
Cals per oz: 27

Source: http://thebestblogrecipes.com/2015/04/skinny-laughing-cow-alfredo-sauce.html


1 T Butter
1 T Garlic
1/4 Onion, Chopped

6 Wedges Light Swiss Laughing Cow Cheese
1/2 t Garlic Powder
1/2 t Onion Powder
1/2 t Black Pepper
1/4 t Salt

Melt butter. Add garlic and onion and saute until soft. Pour in milk, stir well. Cut cheese into small pieces and add to pan. Stir in garlic powder, onion powder, salt, and pepper. Simmer on medium low heat for about 15 min. Sauce will be very thick. If to thick, add a little more milk.

Pour over pasta, broccoli, chicken, etc.

5 T Butter
1 T Garlic
1 T Basil
2 t Oregano
2 lbs Pre-Cooked Shrimp, tail off.

Put shrimp in a pot of water and bring up to temp. Do not boil.

Melt butter. Add garlic and saute until golden. Stir in herbs. Pour over shrimp.