John's Sunday Night Special

2 cans of tuna fish

salt and pepper to taste

some egg noodles or similar

1/2 cup breadcrumbs

some not to much just to make it wet....ranch dressing.

mix in bowl and add frozen peas to taste

bake in oven 20 minutes with foil on top.

yum yum.

Braised Swiss Chard with Currants and Feta

We made this tonight, and it was surprisingly good, paired with a grilled bratwurst.

1 (1-pound) bunch Swiss chard
1 large garlic clove, finely chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons dried currants
1/3 cup water
1 1/2 ounces feta, crumbled (1/3 cup)

Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 3/4-inch-thick slices. Coarsely chop leaves.

Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add currants and cook, stirring, until plump, about 1 minute. Add chard leaves and water and increase heat to moderate, then cook, covered, stirring occasionally, until leaves are tender, about 5 minutes. Remove from heat and stir in feta.

Chicken with Walnuts

A large skillet works as well or better than a wok with this dish. Cut back on the red pepper flakes if you're feeling wussy, but even milder it's still tasty - Will & Jan

2 whole medium chicken breasts, skinned, boned and halved lengthwise
3 tablespoons soy sauce
2 teaspoons cornstarch
2 tablespoons dry sherry
1 teaspoon grated fresh ginger
1 teaspoon sugar
½ teaspoon salt
½ teaspoon crushed red pepper
2 tablespoons cooking oil
2 medium green peppers, cut into ¾-inch lengths
4 green onions, bias-sliced into 1-inch lengths
1 cup walnut halves
Hot cooked rice

1. Cut chicken into 1-inch pieces and set aside. In a small bowl stir together soy sauce and cornstarch; stir in sherry, gingerroot, sugar, salt and red pepper. Set aside.
2. Heat a wok or large skillet over high heat; add cooking oil. Stir-fry green peppers and green onions in hot oil 2 minutes or until crisp-tender. Remove from skillet.
3. Add walnuts; stir-fry 1 to 2 minutes or until just golden. Remove from skillet. Stir-fry the chicken, half at a time, for 2 minutes. Return all chicken to skillet. Stir soy mixture; stir into chicken. Cook and stir until thickened and bubbly. Stir in vegetables and walnuts; cover and cook 1 minute more. Serve at once with hot rice.

Bow Tie Pasta with Mozarella Saute -

A good weeknght dinner. Worth the effort to halve those maddening little cherry tomatos to make sure it's juicy - Will & Jan

5 tablespoons extra-virgin olive oil
2 tablespoons onion, small diced
1 teaspoon fresh thyme leaves
1 teaspoon garlic, chopped
1 ½ cups chicken stock
½ pound bowtie pasta, cooked
2 cups cherry tomatoes, halved
1 cup fresh mozzarella, small cubes
1 bunch fresh spinach, roughly chopped
Salt, freshly ground pepper

Heat a skillet over high flame. Put 3 tablespoons of olive oil, onions, garlic, thyme and sauté for one minute. Then add the chicken stock and allow the sauce to reduce by half. Now add the pasta, tomatoes, mozzarella, spinach, and toss to combine. Season the pasta with salt and pepper to taste. Drizzle with the remaining 2 tablespoons olive oil.

Mushroom Fantasy with a little Egg

1. get boil in a bag rice (foolproof way to make delicious rice)
2. sautee mushrooms....try not to think about how they are grown in u know what)
3.cut up some fancy sausage precooked or hot dogs.
4. mix the whole thing together in a baking caserole dish.
5. heat and then at the last minute put some eqgs (pre-scrambled) on top and broil for a bit so the eggs cook.

good luck from Johnny chef. If you like this one I will send you vivian's chicken with mushroom soup. After these two you will want to take a night out at a restaurant

Artichoke Olive Dip

Good dairy free party dip, pairs nicely with all sorts of veggies but goes particularly well with fennel stalks.

14 to 16 ounce can whole artichoke hearts (water packed not oil) - should be rinsed, drained and patted dry
1/4 cup olive oil
1 garlic clove, minced and mashed into a paste with 1/4 tsp salt
1/2 cup green olives, pitted and chopped
3 tbsp finely chopped parsley leaves

In a food processor puree artichoke hearts with oil until very smooth, about 2 minutes. Transfer to a bowl and stir in garlic paste, olives, salt and pepper to taste. Chill dip, covered, at least 4 hours and up to 24 hours. Stir in chopped parsley with garnish with parsley sprigs.

Best Turkey Meatloaf (according to the Orkins)

This is a delicious turkey meatloaf. Its a bit of an ordeal to make (not technical, just time consuming with all the chopping) but well worth it!

1 1/2 cups finely chopped onions
1 tablespoon minced garlic
1 tsp olive oil
1 carrot, diced
3/4 lb mushroom caps, diced
1 tsp salt
1/2 tsp pepper
1 1/2 tsp Worcestershire sauce
1/3 cup chopped parsley
1/4 cup plus 1 tsp ketchup
1 cup fresh bread crumbs (from 2 slices white bread)
1/3 cup 1% milk
1 large egg, beaten
1 large egg white, lightly beaten
1 1/4 lb ground turkey

Preheat oven to 400 degrees. Cook onion and garlic in oil until onion is softened, about 2 minutes.

Add carrot, cook until soft (3 min). Add mushrooms, 1/2 tsp salt and 1/4 tsp pepper. Cook until liquid the mushrooms give off is evaporated and they are tender (13 min). Stir in Worcestershire sauce, parsley, and 3 tbsp ketchup, then transfer vegetables to large bowl and cool.

Stir together bread crumbs and milk in small bowl, let stand 5 minutes. Stir in egg and egg white, then add all to vegetables. Add turkey and remaining 1/2 tsp salt and 1/4 tsp pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist).

Form into a large loaf pan that has been oiled and brush top of meatloaf with remaining ketchup (or until covered with ketchup, depending on your taste).

Bake in middle of oven for 55 minutes (inserted thermometer should read 170 degrees). Let meatloaf stand 5 minutes before serving.