Winter Meals

No question, it is cold outside.  Possibly the kids are out of school and adults are on remote work status.  There are still meals to prepare.  Here are some ideas to warm up tummies and households during the winter.  Many are only a few ingredients or are supplemented with pre-packaged items.  Some can easily serve as a hearty lunch or dinner.

Ravioli Lasagna

Ingredients:

• 1 pound ground beef
• 1 jar (28 ounces) spaghetti sauce, or equivalent amount of homemade
• 1 package (25 ounces) frozen ravioli
• 1 ½ cup shredded mozzarella
• fresh basil, chopped or torn, optional

Directions:

• In a large skillet, crumble and cook ground beef until no longer pink.
• In a 2 ½ quart baking dish, layer a third of the sauce, half the ravioli, half the beef and ½ cup cheese. Repeat layers.  Top with remaining sauce and cheese.
• Bake covered in an oven preheated to 400 degrees for 40 to 45 minutes. Garnish with basil if desired.

Sheet Pan Lemon Garlic Chicken

Ingredients:

• ½ cup olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, miniced or pressed
• 1 ½ teaspoons minced fresh thyme or ¾ teaspoon dried thyme
• ½ teaspoon minced fresh rosemary or ¼ teaspoon dried rosemary, crushed
• salt and pepper to taste
• 6 bone-in chicken thighs
• 6 chicken drumsticks
• 1 pound potatoes, halved or quartered, depending on size
• 1 lemon, sliced
• 2 tablespoons minced fresh parsley

Directions:

• In a small bowl, whisk the olive oil, lemon juice, garlic, thyme, rosemary and salt and pepper until blended to create a marinade. Pour ¼ cup into a large bowl or shallow dish; add chicken; turn to coat.  Refrigerate 30 minutes.  Reserve the balance of the marinade in a covered bowl and refrigerate.
• Drain chicken and discard any remaining marinade. Place the chicken in a 15 X 10 X 1 inch baking dish and add potatoes in a single layer.  Drizzle the marinade (from the reserved bowl) and top with lemon slices.
• Bake in an oven preheated to 425 until chicken reaches an internal temperature of 170 to 175 and the potatoes are tender. Garnish with parsley.

Spaghetti Squash and Sausage

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 package (14 ounces) smoked sausage, cut lengthwise and sliced
• 1 cup pico de gallo or salsa
• salt and pepper to taste

Directions:

• Cut squash lengthwise in half and discard seeds. Place on a microwave-safe plate cut side down.  Microwave, uncovered, on high 15 to 20 seconds or until tender.  When cool, use a fork to separate strands.
• Meanwhile, cook sausage in oil until lightly browned.
• Combine squash, pico de gallo or salsa, and sausage. Salt and pepper to taste.

Chicken and Wild Rice

Ingredients:

• 1 cup uncooked wild rice
• ¼ cup butter, cubed
• 1 pound fresh mushrooms, sliced
• 3 cups cooked chicken, diced
• 1 jar (2 ounces) chopped pimiento, drained
• ¼ cup fresh parsley, minced
• salt and pepper to taste
• 1 cup broth
• 1 cup heavy whipping cream
• ¼ cup grated parmesan cheese
• ¾ cup slivered almonds

Directions:

• Add rice to a pot of boiling, salted water and simmer until kernels have opened. Drain excess water.
• In a large pot heat butter and saute mushrooms and onion for five minutes. Add rice, chicken, pimiento, broth, cream, and salt and pepper to taste.  Transfer to a 13 X 9 inch baking dish.
• Sprinkle with cheese and almonds and bake uncovered in an oven preheated to 350 until heated through, around one hour.

Garlic Toast Pizzas

Ingredients:

• 1 package (11 ¼ ounces) frozen garlic Texas toast
• ½ cup pizza sauce
• 2 cups shredded mozzarella cheese
• Your choice of toppings like cooked sausage, pepperoni, mushrooms, etc.

Directions:

• Bake Texas toast on a sheet tray for five minutes in an oven preheated to 425. Remove from oven and top with pizza sauce and toppings and return to the oven until the cheese is melted.

Cranberry Maple Chicken

Ingredients:

• 2 cups cranberries, fresh or frozen
• ¾ cup water
• 1/3 cup sugar
• 1 ½ pounds skinless, boneless chicken
• salt and pepper to taste
• 1 tablespoon canola oil
• ¼ cup maple syrup

Directions:

• In a small saucepan combine cranberries, water, and sugar. Cook over medium heat until the berries pop.
• Meanwhile season chicken with salt and pepper. In a large, non-stick skillet, cook the chicken in canola oil until the juices run clear.  Stir syrup into the cranberry mixture.  Serve the mixture as a side or ladle over the chicken.