Yogurt-Marinated Chicken Cutlets (Real Simple) 1/2 cup nonfat Greek yogurt 4 cloves garlic, crushed 1 tablespoon fresh lemon juice kosher salt and black pepper 4 4-ounce chicken cutlets 1/4 cup walnuts 2/3 cup quinoa, rinsed well 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon plus 3 teaspoons olive oil 1 large sweet potato (about 12 ounces), peeled and thinly sliced 1/2 pound shiitake mushrooms, stems discarded 1/2 pound cremini mushrooms, halved if large 2 sprigs fresh thyme 2 teaspoons sherry vinegar or red wine vinegar In a medium bowl, mix together the yogurt, garlic, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add the chicken and turn to coat. Refrigerate for at least 30 minutes and up to 2 hours. Heat oven to 450 F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 4 to 5 minutes. Let cool and coarsely chop. Meanwhile, cook the quinoa according to the package directions. Fold in the walnuts, parsley, 2 teaspoons of the oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Divide the potato, mushrooms, and thyme between 2 rimmed baking sheets; toss with 1 tablespoon of the remaining oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Roast, rotating the sheets once, until tender, 13 to 15 minutes. Drizzle with the vinegar and toss gently. Heat the remaining 1 teaspoon of oil in a large cast-iron or other nonstick skillet over medium heat. Add cutlets and cook until golden brown and cooked through, 3 to 4 minutes per side. Serve with the quinoa and vegetables.

Here's the shrimp and grits I use. I added my changes. And YES used cooked shrimp and they were not rubbery. Sure you can use uncooked if you prefer. I put it together the nite before. Shrimp & Grits Casserole inspired by Suzanne Butler 4 C Chicken broth 1/2 t Salt 1 C Grits (not instant) 1 C Sharp Cheddar Cheese - shredded ***Used finely shredded fiesta blend for the two cheeses 1 C Pepper Jack Cheese - shredded 2 T Butter 6 Green onions, chopped (reserve some for garnish) 1 Green or Red bell pepper, chopped did not use 1 Garlic clove, minced 2 lbs Shrimp, shelled and cooked (reserve a few for garnishing your plated dish) 1 (10 oz) can Rotel, drained Used mild 1/4 t Pepper 1/2 lb bacon, cooked & coarsely chopped Bring chicken broth to a boil and then add grits and cover until cooked. (Follow directions on bag of grits.) Add 3/4 C of cheddar cheese and all of pepper jack cheese. Saute green onion, green (or red) bell pepper, and garlic in butter. Stir together green onion mixture, tomatoes, grits, shrimp, and the rest of the ingredients except for the remaining cheese. Pour into 2 qt baking dish. Bake at 350 degrees F for 30-45 minutes or until bubbling. Once plated, garnish with reserved shrimp, chopped bacon, and remaining shredded cheese.*****garnished with bacon and cheese only

I haven't made this yet, but I sure plan on it! Slow-Cooked Pot Roast with Horseradish and Mustard Sauce (Fine Cooking) 2 carrots, peeled and cut in half 1 medium yellow onion, peeled, root trimmed but left intact, and sliced into 4 wedges 3 cloves garlic, smashed 3 sprigs fresh thyme 1 large bay leaf 3 whole cloves or allspice berries 1 cup homemade or low-salt canned chicken broth 1 cup dry white wine (such as Sauvignon Blanc) 2 Tbs. tomato paste 1 boneless beef chuck roast (2-1/2 to 3 lb.) 2 Tbs. olive oil Kosher salt and freshly ground black pepper 2 Tbs. brandy 1/2 tsp. prepared horseradish 1/2 tsp. grainy prepared mustard 2 Tbs. sour cream 1 tsp. all-purpose flour 2 Tbs. minced fresh parsley Put the carrots, onion, garlic, thyme, bay leaf, and cloves or allspice in the bottom of a slow cooker crock. In a measuring cup or bowl, whisk together the broth, wine, and tomato paste to blend. Set a large heavy-based skillet over medium high heat. Pat the roast dry with paper towels, rub both sides with the olive oil, and sprinkle generously with salt and pepper. Sear the roast in the skillet until a dark crust forms on one side, 3 to 5 minutes. Turn and sear the other side, 3 to 5 minutes. Reduce the heat to medium and put the roast on top of the vegetables in the crock. Add the broth mixture to the skillet, bring to a simmer, and scrape the pan bottom to loosen any browned bits. Pour the liquid over the roast and cover the crock; don't stir. Turn the slow cooker to low heat; cook gently without lifting the lid until the roast is fall-apart tender, 8 to 10 hours. Transfer the roast to a cutting board and tent with foil to keep warm. Strain the contents of the crock through a sieve set over a medium saucepan. Discard the solids. Skim the fat from the top of the strained liquid (or use a fat separator). Bring to a boil and then simmer rapidly until reduced by half, about 10 minutes. Whisk in the brandy, horseradish, and mustard. In a small bowl, mix the flour into the sour cream, stir in a few tablespoons of the sauce, and then pour the sour cream mixture into the sauce, whisking vigorously to blend. Cook over medium heat, stirring occasionally, for 5 minutes to blend the flavors. Meanwhile, slice the roast thinly. Serve with the gravy and a sprinkling of parsley. Pot roast without a slow cooker: If you don't have a slow cooker, you can still make this pot roast, just make the following modifications to the recipe. Heat the oven to 250 F. Sear the meat in a heavy Dutch oven or similar pot. Transfer the meat to a plate. Add the broth mixture to the pot and bring to a simmer. Return the meat to the pot and turn once to coat the meat in the broth. Scatter the vegetables and herbs around the meat, return to a simmer, cover tightly, and roast in the oven until the meat is very tender, about 4 hours. Check occasionally to be sure the broth isn't bubbling too rapidly, and flip the meat if the top surface looks dry.

Since I have about 8 lbs. of ham left, I'm going to ground part of it to make ham loaf and thought ham balls would be good, what with all the Bowl games coming up this week. I found the recipe, but if any of you have one you use, I'd appreciate it. I like the idea of the cranberry sauce. HAM BALLS WITH CRANBERRY SAUCE (Cooking with Carla Renee) 1/4 cup finely chopped shallots 1/4 cup finely chopped celery 1 pound ground lean pork 1 pound ground smoked ham 1/2 teaspoon freshly ground black pepper 1 cup fresh bread crumbs 1 egg, beaten Mix all ingredients together and form balls the size of walnuts. Make Glaze. Place on buttered baking sheet. Bake at 350 for 30 minutes. Pour glaze over meatballs and continue baking an additional 10 minutes. Glaze: 1 16 oz. can whole berry cranberry sauce 1/2 cup freshly squeezed orange juice 6 Tablespoons brown sugar 1 Tablespoon prepared mustard Mix all ingredients together. Simmer on low until sugar is dissolved.