Pork Tenderloin Marinated in Garlic, Lemon and Oregano for Pita with Tzatziki Sauce

Marinate 3 lbs. pork tenderloin in minced garlic, lemon zest, lemon juice, oil, and oregano. (Blend marinate ingredients for a minute or so.)  Sprinkle salt and pepper on the pork. Grill or oven bake until done (depends on your slice sizes).  Fill pita with thinly sliced onions, greens, tomatoes, marinated pork and tzatziki sauce.  Eat it like a sandwich.

Waffle Cookies with Chocolate Mint Frosting

Melt 1 cube butter.
Beat 4 eggs, 1 1/2 cups sugar  and 3 Tablespoons together.
Add the butter and mix.
Add 2 cups flour, 1/2 teaspoon salt and 1 teaspoon vanilla.
Mix.
Spray waffle iron with Pam.
Scoop one cookie on each section of heated waffle iron.
It only takes about a minute for them to cook.
Gently remove from waffle iron with a fork.
Let cool.
Frost.

Icing

Boil 5 Tablespoons butter, 1/4 cup milk, and 1/2 cup granulated sugar.  Add 3 Tablespoons cocoa and 2+ cups of powdered sugar.  Mix until smooth.  Add 1/4 teaspoon mint extract if desired.

Balsamic French Dip Sandwiches

1  2 1/2 lb. roast
1 beef bullion cube
1 1/2 cups water
1/4 cup balsamic vinegar
1 Tablespoon Worcestershire sauce
1 Tablespoon soy sauce
1/2 Tablespoon sugar
1/4 teaspoon red pepper flakes
4 cloves garlic, minced

Combine ingredients.  Cook in slow cooker on low all day, turning once.  Shred with a fork.  Drain juice off for dipping.  Dilute juices with water to taste.  Serve on rolls.  We cut the roll open, put the shredded beef on one side with two slices of Provolone cheese and warm in the oven at 350 degrees until the cheese melts and bun gets toasty.  Enjoy.  Serves 8+.

Pasta Fagioli Soup

1+ lb. ground beef and sausage
1 small onion, diced (1 cup)
1 large carrot, sliced (1 cup)
3 stalks celery, sliced (1 cup)
2 cloves garlic, minced
2 14.5 oz. cans diced tomatoes
1 15 oz. can red kidney beans (with liquid)
1 15 oz. can great northern beans (with liquid)
1 15 oz. can tomato sauce
1 12 oz. can V-8 juice
1 tbsp white vinegar
1 tbsp sugar
1 1/2 tsp salt   (I tend to over salt, so I left the salt out, since it was in the sausage.  Add salt to taste.)
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
1/2 pound ditali pasta

Brown the sausage/ground beef. Drain off most of the fat.  Add onion, carrot, celery and garlic and saute for 10 minutes.  Add remaining ingredients, except pasta and simmer for 1 hour.  Cook the pasta in a separate pan of boiling water for 10 minutes.  Drain and add to the soup.  Simmer for 5-10 minutes more.  Serve with bread sticks and salad.  Serves 8+

Freezer Meal Directions:  Thaw soup. Warm in a large pot.  Add the V-8 can and any additional water, salt, or chicken broth to taste.  Boil the ditali pasta in a separate pot or add to the soup plus some additional water for the last 10 minutes  Simmer until warm and flavors are mixed.

Marinated Salmon Fillet

1 pound salmon fillet
1/4 cup lemon juice
1 tablespoon cooking oil
1 tablespoon Worcestershire sauce
1/2 teaspoon dried rosemary
1 clove garlic, diced
1 tablespoon water

Marinade in the refrigerator as you thaw in a covered baking dish.  Turn over several times.

Broil in a pan about the size of your fillet 4 inches from heat for 5 minutes.  (Since fillets are thinner than steaks, you probably won't need to turn over. If you want to broil both sides, broil the skin side first, then flip after 3 or 4 minutes.)  Keep as much of the marinate on top of the fillet.  When it flakes with a fork and the juices are white, it is done. Be careful not to over cook.  Can be reheated in the microwave if necessary. Add salt and pepper to taste.

We pair this with Uncle Ben's Original Wild Rice or baked potatoes, French bread, and a garden salad. Add sparkling cider and you have a restaurant worthy meal.  All of our children like this salmon and it is "brain food".  The serving sizes aren't large, because it is so pricey, so the sides are important.

Sausage, Potato, and Kale Soup like at Olive Garden, (Zuppa Toscana)

(This recipe makes enough for two families, more than 16 servings)

1 bunch kale, washed, bite size
10 whole fresh red potatoes
1 whole onion, chopped
1 1/2 lbs Italian sausage
1/2 tsp red pepper flakes
1/2 tsp dried oregano
1/2 tsp black pepper
2 cups chicken broth
2 cups whole milk
4 cups half and half
salt to taste

Wash, slice, and boil potatoes, then set aside. Cook sausage and onion, drain.  In a large stock pot combine the potatoes (drained), sausage, onion, spices, broth, milk, and half and half. Simmer for 20 minutes.  Stir in kale, and simmer an additional 5 min. Serve with bread sticks and salad.  Enjoy.
When I made this soup, the grocer was out of Italian sausage, so I searched online for a recipe to make Italian sausage and then I added those spices to the sausage as it cooked.  If the soup is too spicy for you, eat less of the liquid with it.  We really enjoy this soup.  Kids can pick the kale out, if they choose.  Also, after taking this from the freezer, let it thaw on the counter and just warm it in a pot to serving temperature. If you cook it too much, the kale will be less appetizing. :)

Citrus Italian Chicken Kabobs

Cubed Chicken
Italian Salad Dressing
Orange Juice Concentrate to taste

You add the fresh pineapple chunks, bell pepper, red onions, zucchini, mushrooms and any other fruits or vegetables you like.  Combine these and the chicken chunks on the skewer and grill.