Fish Foil Packets

Fish Foil Packets

Ingredients:
-1 lb. boneless, skinless portion size fish of your choice (Tilapia, Pollock, Salmon, ect.)
-variety of cut up fresh or frozen veggies (here I chose to use carrots, green beans, garlic, and sliced red onions. I use whatever I have on hand but you can use whatever is good to you)
-lemon pepper seasoning, Fish seasoning, or salt and pepper to taste (can use herbs too)
-1/2 Tbsp. of butter (for each packet)
-A splash of cooking or Real white wine---whatever you fancy (optional)
-Foil (for making packets)

Directions:
Preheat oven to 400 degrees. Wash and pat dry fish. Tear off good size pieces of foil (enough for each family member) to make each pack. Lay a piece of fish on a piece of foil. Sprinkle on choice of seasoning. Add a handful of your choice veggies. At this point if you’re using, add that splash of wine and put a 1/2 Tbsp. of butter on top. Fold sides of foil up together and roll the ends to seal. Place packet flat on a long baking sheet and make the other packets the same way. Place packets side by side seam side up to cook. Put in oven and cook 20-25 minutes (depending on the thickness of your meat and veggies). Serve each person their packet with some steamed rice and/or a side salad.

Wisconsin Cheese Soup

Wisconsin Cheese Soup

Ingredients: 

5 tablespoons butter

2 carrots, chopped

2 stalks celery, chopped

1 green bell pepper, chopped

1 onion, chopped

5 button mushrooms, chopped (optional or sub with 1 cup of chopped Broccoli Florets)

1/2 cup chopped ham (or 6 strips of cooked and crumbled Bacon)

1/2 cup all-purpose flour

2 tablespoons cornstarch

4 cups chicken broth

4 cups milk

1/2 teaspoon paprika

1/4 teaspoon ground cayenne pepper

1/2 teaspoon ground mustard

2 cups sharp Cheddar cheese, shredded

Salt and pepper to taste 

Directions:

In a large stockpot melt butter and saute vegetables 10 minutes or until crisp. Add ham in the last 5 minutes.  Don't let the veggies get brown. Stir in flour and cornstarch stirring constantly about 3 minutes.  Add broth and cook while stirring slightly until thickened.  Add in milk and seasonings.  Stir in cheese gradually stirring until melted.  Don't allow to boil at this point.  Season with salt and pepper to taste and serve hot with crusty bread.

Crockpot Pasta Sauce

Homemade Crockpot Pasta Sauce

Ingredients:
1/2 roll of breakfast sausage, or 8 ounces Italian sausage
1 lb. lean ground beef, turkey, pork, or chicken
1 can (14.5 ounces) crushed tomatoes
1 medium onion, chopped
2 ribs celery, chopped
1 med. chopped green bell pepper (or 1/2 of a large one)
2-3 cloves garlic, minced (can use 2 tsp. of the jar kind)
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 Tbsp. dried Italian seasoning
1 tsp. salt (or to taste)
1/8 tsp. ground red pepper (or 1/4 tsp. red pepper flakes), if desired
1-2 Tbsp. sugar to cut the acidity (I used honey)

Directions:
Remove sausage from casings; brown in a heavy skillet along with ground beef. Break up sausage and ground beef and add in chopped veggies and cook until meat no longer pink and veggies are soft; drain well. Add sausage and beef to crockpot, along with all remaining ingredients. Cover and cook on LOW setting for 3.5-4 hours or HIGH for 1.5-2 hours. This sauce can be frozen if you don't want to use now.
Serves 8 to 10

*Tastes great with Parmesan on top and served with garlic bread and a fresh garden salad.  You can make this meatless by using 8-16 oz. (or more) of chopped fresh mushrooms in place of the beef and sausage. Just saute after cooking the onions, celery, and bell pepper. Sometimes I like to use mushrooms in my sauce too with just the ground beef. I have also be known to add sautéed spinach to my sauce for added nutrition.

**In my above picture I've doubled this recipe and cooked it in my 6 qt. crock pot so I can serve some spaghetti for dinner tonight and put the rest of the sauce in the freezer for another day. I let it cool down in quart Mason jars before adding to labeled gallon size Ziploc freezer bags. When I want to use it I just thaw the sauce in the refrigerator over night and boil some noodles to stir into my heated up sauce. This sauce can be used for lasagna and other types of pasta dishes too.