Youngs Family Recipes

I think there are a million versions of this recipe out there, but I love this one because it has really simple ingredients that I pretty much always have on hand.  Plus, it is super delicious.  I make it all the time. This feeds maybe 3 or 4 people, so you might want to double/triple it according to your family size. If you wanted to make it lower sodium, you could use 1 1/2 cups low sodium chicken broth instead of the bouillon and water.  2 cups fresh broccoli 1/2 cup carrot, sliced 1/4 cup onion, chopped 1 1/2 cups water 1 1/2 teaspoons instant chicken bouillon 1 1/2 cups milk 3 tablespoons flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon butter 3/4 cup grated cheese 1. Separate broccoli florets and trim stalks.  Combine broccoli florets, carrots, onion, water and chicken bouillon in a large saucepan. 2. Cover and cook on medium heat until vegetables are tender, about 8 minutes. 3. With whisk, combine milk, flour, salt, and pepper until smo...

1 box Jumbo pasta shells 1 small pakage of frozen spinach, steamed and drained 2 cups shredded mozzarella 1/2 cup shredded parmesan 2 cups cottage cheese lemon pepper 1 jar spaghetti sauce Cook shells according to package directions. Let cool (enough that you can handle them). Steam spinach and drain. Combine cheeses and spinach. Mix well and add lemon pepper to taste (the original recipe calls for 2 tsp. but measuring is a pain).  I usually make 2 8x8 pans of this, one for dinner that night and one to stick in the freezer for later. It can also be made in a 9x13 casserole. If making 2 pans fill the shells a little bit less in order to fill both pans. Pour a thin layer of sauce on the bottom of the pan. Stuff shells with desired amount of cheese mixture and place in a single layer. Spoon the rest of the sauce over the top and then top with a little extra mozzarella. Bake at 375 for 30 minutes. Let sit 5 to 10 minutes before serving.

First of all, I think this is a great idea and I hope everyone will post lots of their favorite recipes.  I feel like I call for recipes all the time, especially mom, so this is a good way to share and keep them organized in one place too, so thanks Rachel! I'm making this fish tonight, and it's really yummy so I thought I would post the recipe for you guys to try.  I love, love, fried fish and it's really tempting to order it all the time with all the great seafood we have out here in MA, but it's not the healthiest choice.  I found this recipe in a recent Weight Watchers magazine and decided to try it, as it claims is is just like the "reel" deal, and I have to say, it is about as close as you can get. Enjoy! Prep: 20 min - Bake: 20 min - Serves: 4 1/4 C all-purpose flour 3 large egg whites 1/3 C fat-free mayonnaise 2 T all-purpose flour 3/4 t paprika 1/2 t garlic powder 4 high-fiber crispbreads, crushed 1 1/2 t olive oil 1/4 t salt 1/4 t black...

Here is my spaghetti sauce recipe for those of you who thought it was so good.  1 pound ground beef (optional) 1 tablespoon olive oil 1/2 cup onion chopped 1 small zucchini chopped 4 mushrooms chopped (or however many you like) 1/2 teaspoon garlic powder 1 (6 ounce) can tomato paste 2 (8 ounce) cans tomato sauce* 1 1/4 cups water 2 teaspoons salt 1 teaspoon Worcestershire sauce 1 tablespoon sugar 1/2 teaspoon basil 1/2 teaspoon black pepper 1 tablespoon parsley flakes 1. In a saucepan, heat olive oil and cook onion, zucchini, and mushrooms until onion is transparent.  Set aside. 2. Brown ground beef. Drain.  Add vegetables to the beef. (or if you want vegetarian just skip the meat.) 3. Add garlic powder, tomato paste, tomato sauce, and water. 4. Add remaining ingredients. 5. Simmer uncovered for 30 minutes. 6. Serve over cooked pasta of choice with grated Parmesan cheese if desired. *You can do 2 cans tomato paste with 2 1/2 cups of water if you p...

This is by far my favorite chocolate chip cookie recipe.  We make them all the time and they always turn out delicious. I find that the 10 minute cooking time is perfect, any longer and they get a little too crispy.  2½ cups rolled oats 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature 1 cup granulated sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla extract 8-12 ounces chocolate chips (we prefer a mix of semi sweet and milk chocolate) 1. Preheat oven to 375 degrees F. 2. Blend the oats in a food processor or blender to a fine powder. Mix together the blended oats with the flour, baking powder, baking soda and salt. Set aside. 3. Cream together the butter and both sugars until light and fluffy, 3-4 minutes. Beat in the eggs and vanilla extract. On low speed gradually mix in the flour mixture, beating just until incorporated. Gently mix in the chocolate chips. 4...