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3 tablespoons honey
3 tablespoons sherry vinegar
1 teaspoon gingertoot, minced
4 cloves garlic, crushed
4 pieces mahi mahi, about 1 inch thick
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper

Combine first 4 ingredients in a shallow dish; stir well. Add fillets, turning to coat. Cover and marinate 20 minutes. Remove fillets, reserve marinade sauce. Heat oil in skillet over medium heat. Add fillets and cook 6 minutes. Turn fillets over and sprinkle with salt and pepper. Cook 6 minutes more until fish flakes. Remove from pan. Add marinade to skillet, scrape bottom of pan. Cook over medium heat or 1 minute. Spoon sauce over fish.

Note: This is a healthy dish and Noah loves it so much i have to make him 2 pieces.

1 teasdpoon gasrl;ic, chopped
1/2 pound butter
2 pints heavy whipping cream
1/8 cup asiago cheese, fresh, grated
1/8 cup parmeasan cheese, fresh, grated
1/3 cup sun dried tomatoes in oil, drained
1 pound raw shrimp, shelled and deveined
1 pound fettuccini pasta, cooked according to directions until al dente
salt and pepper
fresh basil, chopped
1 cup asiago cheese, fresh, shredded (topping)

In a large saucepan over medium-low heat cook garlic in butter until tender. Stirring constantly, slowly add cream; bring to a slow bubble and add cheeses. Once cheese is melted, add sun dried tomatoes; salt and pepper to taste. Add shrimp and simmer, stirring often over low heat until pink, Sauce will thicken as it cools. Serve over warm fettuccini. Top with fresh basil and shredded asiago as desired. Enjoy!

Note: I like this with a green salad, garlic bread and a variety of wines. This is a great basic dish, any way you make it!

1 ½ pound stew meat, cut in 1 inch cubes
1 tablespoon cooking oil
1 (4 ounce) jar mushrooms
1 tablespoon dried minced onion
2 cloves garlic or ½ teaspoon powder
½ teaspoon dried oregano, crushed
¼ teaspoon salt
¼ teaspoon black pepper
1/8 teaspoon dried thyme, crushed
1 bay leaf
1 ½ cup beef broth
½ cup dry cooking sherry
1 cup dairy sour cream\
½ cup all-purpose flour
¼ cup water
4 cups hot cooked noodles or rice

In large skillet, brown meat in hot oil; drain off fat.  In crock pot, combine, meat, mushrooms, onions, garlic, oregano, salt, pepper, thyme, and bay leaf.  Pour in beef broth and cooking sherry.  Cover; cook on low heat for 8 to 10 hours or on high for 4 to 5 hours.  Discard bay leaf.  If using low heat, turn up to high heat.  Mix together sour cream, flour, and water.  Stir until smooth.  Return all to the cooker and stir until combined.  Cover and cook on high for 30 minutes or until thickened and bubbly.  Serve over noodles or rice.  Serves 6.

Note:  I have double the recipe and served dinner for 9 after working all day.  Easy, Easy, Easy to do and complete after work, or on a weekend when you don’t want to be stuck in the kitchen all day.  Everyone loved it.  This also makes great leftovers.

5 to 8 ounces wide noodles
1 ½ pounds ground beef
1 cup celery, chopped
1 cup onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 cup sharp cheese, grated

Cook noodles in salted water until done.  Brown meat, celery and onion in frying pan; add cooked noodles.  Pour ½ of the meat and noodle mixture in a 9” by 13” baking dish; add ½ of the soup and ½ of the cheese.  Repeat with remainder of meat, soup and cheese.  Bake for 45 minutes at 350 degrees.

1 pound medium red potatoes, cut into fourths.
1 cup baby red carrots.
2 tablespoons Dijon mustard
2 tablespoons fresh rosemary leaves, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon salt
½ teaspoon pepper
3 pounds boneless beef chuck roast, trimmed fat
1 small onion, finely chopped (1/4 cup)
1 ½ cup beef broth.

Arrange potatoes and carrots around edge in 4 to 5 quart slow cooker.  Mix mustard, rosemary, thyme, salt and pepper.  Spread evenly over beef.  Place beef in cooker.  Sprinkle onion and broth evenly over beef.  Cover and cook on low setting for 8 to 9 hours.

Note: This is a great winter meal.

1 pound ground beef
1 medium onion, chopped
1 medium bell pepper, chopped
2 (29 ounce) cans kidney beans
4 tablespoons chili powder
1 (16 ounce) can tomato paste
1 ½ cup water
1/3 package spaghetti, cooked according to package
Cheese, grated
Hot sauce (optional

Brown ground beef, onion, and bell pepper.  Add kidney beans, chili powder, tomato paste, and water.  Simmer on low heat 20 minutes or until hot.  Add spaghetti.  Top with cheese (Parmesan or Romano can also be used) and hot sauce if desired.

2 pounds ground beef
1 teaspoon chili powder
½ teaspoon chipotle chili powder
1 teaspoon salt
1 teaspoon pepper
2 cans pinto beans
1 can Bushes brown sugar baked beans

Place all ingredients into slow cooker on low for 6 hours.  Good with salad and corn bread.

1 ½ pound lean hamburger
Italian seasoning
1 (32 ounce) jar Prego or other spaghetti sauce
1 package lasagna noodles, (ready to bake)
1 pound Monterey jack cheese, graged
1 pound sharp cheddar cheese
1 (6 ounce) Parmesan cheese, grated

In large skillet, brown hamburger, seasoning as it cooks; drain excess fat.  In a 9” by 13” baking pan, begin layering sauce then lasagna noodles,  Spoon meat over the noodles, add additional sauce, then layer Monterey jack and sharp cheddar cheese; add second layer of noodles.  Continue layering until pan is full; usually 4 layers.  Add sauce to top and sprinkle with Parmesan cheese,  Bake in a 450 degree oven until bubbly and noodles are soft, about 45 minutes.

Note:  This in another of my mom’s favorites.  It was always a big hit with everyone.  Papa (Roy) loved it, as did my grandfather Cosco.  It is no way low fat, but it is tasty.  I have simplified it by using pre-made sauce and easy lasagna noodles.  But either way you go, it is not traditional because you have the sharp bite of the cheddar cheese in each fork full.

1 pound favorite pasta
2 cups Basic Beef and Onion Batch
2 cans cream of mushroom soup
1 cup sour cream

Cook pasta according to package.  Add beef batch, soup, and sour cream; heat through.

Note:  This recipe uses the Basic Beef and Onion Batch which is also in this cookbook.