| NAME | MEAL | INGREDIENTS | RECIPE |
Lyn Frano
Chairperson of the Braintree Community Partnership on Substance Use | Entrée | 16 0z Spring Mix with Baby Spinach – such as Taylor Farms organic 50/50 blend 12 cherry tomatoes ½ cup of fresh blueberries 1 cup of red grapes 1 cup shredded carrots ½ cup chopped red onion 2 avocados sliced 2 hard-boiled eggs sliced ½ to 1 cup of crumbled blue cheese
| Toss ingredients and top with Chicken, Salmon or Black Beans; drizzle with Balsamic Vinegar Salad Dressing |
| Karen Ricciardi | Entrée | 4 tbsp vegetable oil 1 medium size onion course chopped 3 cloves of garlic crushed and course chopped 1 lb ground beef 5 tbsp chili powder 1 tsp cinnamon 1 tsp salt 1 large can of chopped tomatoes, drained 1 medium can of dark kidney beans, drained 1 small can of corn, drained shredded cheddar cheese and sour cream to top (optional) | This basic chili recipe is a family favorite. In a large pot on medium high heat saute the onion and garlic in vegetable oil until the onion become soft. Add the ground beef to the onion mixture and stir until the beef breaks up and is browned. Add the chili powder, cinnamon and salt and stir for one minute. Add the chopped tomatoes, beans and corn, then lower the heat to medium low and let the chili simmer for 15 to 20 minutes. Serve in a bowl and top with shredded cheese and sour cream. |
| Ann Marie Warner | Entrée | 1/2 cup Kraft parmesan cheese, 1 envelope good seasons Italian dressing mix, 1/2 teaspoon garlic powder, 6 boneless skinless chicken breast halves ( 2 pounds) | Preheat oven 400 degrees, mix cheese, dressing mix & garlic powder, moisten chicken with water, coat with cheese mixture, place in a shallow baking dish. Bake 35 minutes until done (no longer pink) 165 degrees. Special extra: for a golden appearance, after chicken is cooked through set oven to broil. Place 6 inches from heat. Broil 2-4 minutes or until chicken is golden brown. |
| Thomas F Chillemi | Entrée | 1/4 C olive oil, 1 large onion finely chopped, 1- 2lb. (2 1/2 C) Butternut Squash, peeled, cut 1/2"cubes, 2 minced garlic,1t finely chopped Rosemary, 1 lb. Kale-stemmed, leaves coarsely chopped, 4 C Chicken Stock, Salt & Pepper, 1/2 C Ditalini Pasta, 1 C drained Navy Beans, Shaved, Reggiano Cheese & garlic toast | Large Pot- 2 T oil, cook onion 4 min. till soft, add squash-cover and cook till lightly brown 5 min, add garlic/Rosemary cook 1 min., add Kale cook till wilted 5 min, add stock, cover and cook 8 min, season salt and pepper Step #2 cook pasta in separate pan salted water till Al Dente, Step#3 add pasta, drained navy beans & simmer till thick 5 min., stir in remaining 2 T olive oil and serve with garlic toast. Takes 45 min to make, makes 2 Quarts and stores in the fridge 3 days |
| McDonough Family | Entrée | Small tomatoes (we use all different colors shapes and sizes!) mozzarellas balls drained, cucumbers, broccoli, any cooked chicken to taste (we like Tyson ready made for this medical on the go family!) Trader Joe’s everything but the bagel seasoning and Italian dressing. | Combine all of the ingredients in a food processor or blender and process until smooth. Taste and adjust seasoning, if necessary. Transfer to a serving bowl and use a small spoon to create a swirl on the surface of the dip. Drizzle with olive oil and sprinkle with toasted sesame seeds and crushed red pepper flakes, if using. |
| Melissa Conroy | Appetizer | 1 8-oz block feta cheese 1/2 cup sour cream 1/2 cup mayonnaise, best quality such as Hellman’s or Duke’s Zest from 1 lemon (about 1 teaspoon, packed) 1 small clove garlic, chopped 1/4 teaspoon dried dill 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 1/8 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon crushed red pepper flakes, plus more for serving | Combine all of the ingredients in a food processor or blender and process until smooth. Taste and adjust seasoning, if necessary. Transfer to a serving bowl and use a small spoon to create a swirl on the surface of the dip. Drizzle with olive oil and sprinkle with toasted sesame seeds and crushed red pepper flakes, if using. |
| Michelle Kendall | Entrée | chicken thighs (remove skin), low sodium or regular soy sauce, orange juice, onion, black pepper | Chicken marinade: Combine 1 cup soy sauce, 1 cup orange juice, 1/4 cup diced onion, and 1/2 teaspoon black pepper. Pour over chicken. If the chicken thighs are less than half submerged, make more marinade. Marinate in the refrigerator for 2 days, turning chicken every morning and evening for even marinating. Bake in covered baking dish in a 350-degree oven until done (about 1-1/2 hours). |
| Lyn McPhail | Entrée | box spanish rice
cooked shredded chicken
can black beans
sautéed chopped onion
jar salsa verde
bag shredded Mexican cheese
tortillas
2 Tbsp butter and flour
1/2 cup milk
Optional: green chilies / sour cream | Note: you can customize the amounts of the ingredients to your family size / tastes and you can add / substitute ingredients to your taste / availability.
Prepare spanish rice to box directions and spread in casserole dish.
Mix together chicken, beans, onions, 1/2 to 3/4 jar of salsa and 1/2 bag of cheese (and optional chilies).
Spread chicken mix into a tortilla and put on rice folded side down, put any extra filled tortillas in another baking dish.
Make a roux by whisking melted butter and flour until thickened then whisk in milk, rest of salsa and rest of cheese (and optional sour cream) until thickened, not boiling.
Pour sauce over enchiladas.
Bake in a preheated 350 degree oven for 30-40 minutes. |
| Donna Anderson | Entrée | 1 10 oz. pkg frozen chopped spinach
1/3 cup scallions
2 Tbsp. butter
2 tsp. instant chicken bullion
1/4 tsp. ground pepper
dash of anise seed (if desired)
1 pkg. ready-made pie crust - top and bottom crusts
1 tsp. water
3 eggs - beaten
1 1/2 cups cottage cheese
2 Tbsp. grated parmesan cheese
| Donna, Irene, Kathy, Maureen, Chris, Matt, Carol and Patty's FAVORITE Spinach Pie:
Preheat oven to 400 degrees.
Thaw spinach in microwave - 4 minutes, covered.
Break up and stir. Cook 2 minutes longer until spinach is hot.
Stir in scallions, butter, bullion, ground pepper, and anise seed.
Put bottom crust into pie plate.
Reserve one Tbsp. of egg.
Stir remaining eggs, cottage cheese, and parmesan cheese into spinach mixture.
Turn into pastry lined pie plate.
Cover with pastry. Cut slits on top. Brush with egg and water.
Cook at 400 degrees for 45 minutes to one hour, when crust is golden brown.
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| Jean McGinty | Appetizer | japanese eggplant, san marzano tomatoes, buffalo mozzarella, basil pesto | ROASTED EGGPLANT CAPRESE SALAD
Equipment:
Oven, roasting pans, cutting board, knife, spoon
Ingredients:
1 TABLESPOON OLIVE OIL
KOSHER SALT AND FRESHLY GROUND PEPPER
1 JAPANESE EGGPLANT, 10 -12 INCHES LONG
1 DOZEN SAN MARZANO TOMATOES
8 OUNCES BUFFALO MOZZARELLA
2 TABLESPOONS BASIL PESTO
Directions:
Heat oven to 400 degrees.
Cut eggplant into coins, ½ to ¾ inches each. Lay in roasting pan and sprinkle with oil, salt, and pepper. Roast ten minutes. Turn over each coin and roast an additional ten minutes. Set aside.
Cut tomatoes into large coins, ¾ inches each. Lay on roasting pan, sprinkle with oil, salt, and pepper. Roast ten minutes. Set aside.
Slice cheese into ¼ inch rounds.
Lay half the roasted eggplant in roasting dish. Cover with half of tomatoes. Add half of pesto. Lay the other half of eggplant, add the rest of the tomatoes, then add the last of the pesto. Place the sliced cheese on top.
Place dish in a preheated oven set to 350 degrees for ten minutes or until cheese starts to melt. Serve and enjoy.
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