> My friend Judy gave me this recipe. This is great any time, but especially enjoyed during the holidays...

>This recipe is so simple and versatile you would wonder just how many recipes are actually in it. It's a great budget stretcher, and great for a big get together. Depending on what you put in it, it is very filling. Add just about...

>Love these served with grilled steak and a nice wine.

> Very easy tasty recipe. Broccoli & beef really are best friends. Don't overcook the broccoli, leave some crunch in it. Serve over rice or noodles. The 10 minute prep time does not include the 20 minute beef marinade time.

>This recipe is from one of my favourite crock-pot cookbooks. I sometimes use drained canned tomatoes instead of the roasted red pepper which works quite well also.

>Light chicken and mushroom dish with egg noodles, mushrooms and white wine. Using yolk free noodles reduces the fat content even further. From Cooking Light.

> This really isn't an authentic Italian recipe but it is a bit different from the true Greek Moussaka. We enjoyed it and I hope you will too.

>I have found numerous recipes on how to fix classic beef stroganoff. This is the one that we like and have used many times. I have used tougher cuts of meat making this recipe, such as a round steak. I usually simmer the meat mixture...

>Use only white wine for this and use as much Parmesan cheese as you like

>Comfort food! This is very easy to prepare, but it does take a while to cook. You want the beef to be nice and tender. Serve with my recipe for A Bit Lighter Horseradish Mashed Potatoes, posted here or Zazz or buttered noodles. Add...

>This is so unique, but really good. Serve this with my Caraway, Dill and Mustard Pan Seared Pork Tenderloins recipe, also here on Zazz. Add some roasted brussels sprouts on the side for a wonderful dinner. This recipe can easily be...

>I find that doing your veggies on a baking stone gives them a rich mellow flavor. I managed to fit all these veggies on a 15" stone to make two servings. I do Sweet potato wedges but only need about 20 minutes. The mushrooms are...

>Bright colourful tasty recipe. I like using pearl onions but the recipe is just as tasty using regular chopped onions. If you use vegetable broth this recipe is vegetarian

>This is a recipe that was given to me 35 years ago from an Italian friend. This is a really nice pasta dish served with a salad, garlic bread and wine. The only difference is when I make this, I do not mix up the meat sauce and pasta...

>Use only white wine for this, boneless chicken thighs may be replaced to the breasts

>This is a delicious spinach pie, the tang of the feta and bacon go so well together. A play on the spinach pie I used to make at the tea room many years ago.

> I have combined two of my BBQ recipes and made them into an indoor fry pan recipe. Buy top quality sausages. I say serves 4 but that is allowing 2 sausages per person. Prep time does not allow 4 hours marinating.

>Make certain to purchase very white and firm mushrooms older darker mushrooms hold in too much water, if you are serving more than 6 you may want to double the amounts.

>This originally came from a friend, but I've since adapted it to something so completely different I feel no shame posting it as my own. Feel free to adapt it yourself to what works for you. What I'm calling prep time is stove top...

>This can easily be adapted to whatever you happen to have in the house, since that's how I made it up. I'm sure it would also work with ground beef (omit the olive oil). Most people will probably have to add some salt, but we've been...

>Measurements on the herbs are approximate as I never actually measure them, sorry. Definitely not for those who don't appreciate the value in being able to put something together from cans on the pantry shelf, but you could easily use...

>Mmm. Pasta, mushrooms and thyme. One of my favorite flavor combinations. Using fat free cream keeps this recipe light. You can use full fat if you would prefer. Healthy, delicious. Recipe adapted from Barilla.

>A hearty dish, even though it has no meat in it. Wild mushrooms and whole wheat pasta give this dish a rich flavor even though there is no heavy sauce. The spinach really helps to lighten up this recipe. In the picture I posted, I used...

>Delicious comfort food. A mix of sauteed vegetables and sourdough bread baked in a thick pork chop. If you want, you can add some gravy, but this is so good as is, there is no need to. Absolutely perfect. It does take a few minutes to...

>A great way to get your kids to eat vegetables. Stuffed with pretty much anything. You can use sausage, breading; or make it vegetarian, or go Greek with artichokes, olives, and eggplant; try cheddar, bacon, ham, onion and tomato; or...

>One of my favorite soups, I absolutely love it. The lemon really adds something special. Rich and creamy, but you can successfully use low fat products with this soup. My husband is not a fan of dill, so I use thyme. Recipe courtesy of...

>This is wonderful with leftover beef, but you can also use a couple of slices of roast beef from your grocers deli counter as well. Quick to make and delicious. True comfort food. Serve a salad on the side for the perfect easy dinner....

>I know the wine they use in this recipe is Marsala, as I always get the "Make your own" option, with whole wheat pasta and then get the sauce for this and the waiter said, "Oh you mean the Marsala sauce". That was it! I want to add...

>I've been making these tasty morsels for years and they've always been a crowd pleaser. I always keep some in the freezer during the holidays, for unexpected guests. Try adding Worcestershire, hot sauce or Cajun seasoning to give them...

>I went to Carrabba's Italian Grill one day, and had their Chicken Marsala. It was the most delicious meal I have ever eaten in a restaurant. I loved the blend of flavors from the spices in the chicken, mixed with the wine infused...