Rachel Bocanegra

The Fantastic Lunch for a Guest

Host: Rachel Bocanegra

Italian Sausage and Beans

Rice

Garlic Lemon Roasted Broccoli and Carrots

Raspberry Yogurt Pie

Rice

1 ½ C white rice

3 C water

Bring water to a boil. Add rice. Let boil hard for 3 min, lower heat to low and cover with lid. Cook on low for 20 min.

Italian Red Bean Dish

1 package of smoked sausage, sliced in rounds

1 green pepper

1 onion

2 8oz cans tomato sauce

2 15oz cans kidney beans

1 tsp minced garlic

½ tsp oregano

Slice the sausage and place in a large skillet. Fry on medium high till nicely browned (about 5 min).  If a lot of grease in pan (due to higher % of fat in sausage) then blot with a paper towel.  Add diced onion, diced green pepper, and garlic.  Sautee till soft. Add tomato sauce, kidney beans, and oregano, and let simmer for 20 min uncovered.  When done, serve over rice.

Garlic Lemon Roasted Veggies

2 heads of broccoli

1 C Baby carrots

Drizzle of olive oil

2 cloves of garlic, minced
1/4 teaspoon black pepper
1/2 teaspoon salt
juice squeezed from 1/2 of a fresh lemon

Preheat oven to 425 degrees. Cut broccoli, rinse and dry. Place broccoli and carrots in large bowl, and drizzle with olive oil (about 2 TB). In smaller bowl, whisk up pepper, salt, garlic, and lemon juice. Put over broccoli and carrots, stir around. Spread it on a greased cookie sheet, put in oven for 15 min. Take out, flip veggies over/stir around, and roast for 10-15 min.  

Raspberry Yogurt Pie

¼ c milk choc chips                    1 8oz cool whip (thawed)         graham cracker pie crust   

½ tsp Crisco                                1 8oz package raspberries        2 8oz raspberry yogurt    

Place chips and Crisco in bowl. Set in microwave for 30 sec. Take out, stir around. Put in microwave for 15 sec, take out, stir, and repeat if necessary (be careful not to burn it!!).  Put on waxed paper plate, place in fridge overnight.

Set aside 8 raspberries. Take the rest of the raspberries and mash in a bowl. Mix thoroughly with yogurt and cool whip in a larger bowl. Pour the mixture in the graham cracker crust, use a spatula to spread it evenly and nicely. Place in freezer for 3-6 hours till frozen.  To thaw, take out and leave on counter for 15 minutes before serving.

When ready to serve, decorate the pie with raspberries and chocolate curls. To do chocolate curls, Use a small metal spatula to push under the frozen sheet of chocolate and push forward to have it curl above the spatula.