This simple sauce isn’t a lot of work, but the aroma will fill the house and tweak appetites for hours.

Here’s what you’ll need:

2 large cans crushed tomatoes
olive oil
large onion
3 cloves garlic
basil
oregano

1 bay leaf
black pepper
parsley or parsley flakes
Optional:  tomato paste (to thicken)
Optional: sliced mushrooms or black olives
For meat sauce:  4-6 hot (mild or sweet) Italian sausage links

In a large pot with a lid, pour 2 large cans crushed tomatoes and simmer over low heat.

Finely chop onion and saute in olive oil until golden. Add to sauce.

Finely chop garlic and add to sauce. Add basil, oregano, and black pepper to taste. Add 1 bay leaf (remove before serving). If thicker sauce is desired, add one can of tomato paste.

For meat sauce, remove Italian sausage from casings and brown in skillet. Drain completely and add to sauce.

For best flavor, let sauce simmer, covered, on low heat for several hours, stirring occasionally. Add parsley or parsley flakes prior to serving.

Sauce can be refrigerated for approximately one week.

I grew up on shepherd’s pie. It’s a very plain dish, made up of layered ground beef, corn, and mashed potatoes. We kids loved to add ketchup. Yeah, we were pretty odd.

My mother kept it real simple. In a glass casserole dish, she layered browned ground beef, one can of corn, and mashed potatoes.

Over the years, I changed it up a little.

1 lb ground beef
1 can corn or other vegetables
6-8 potatoes     (yukon gold)
1 small onion
shredded cheese
butter & salt (for mashed potatoes)
black pepper

Peel, cut, and boil potatoes until tender. Drain and mash, adding salt and butter to taste. Brown a pound of ground beef with 1 small chopped onion, drain, and season with black pepper to taste.

Create a thin layer of mashed potatoes on the bottom of a greased glass casserole. Add layer of ground beef. Add one can of corn (or other veggies). Layer remaining potatoes on top. Spread a little butter on top and add shredded cheese.

Bake uncovered at 325 degrees about 20-30 minutes, until heated through and serve.

I miss shepherd’s pie. I don’t make it anymore because we shy away from potatoes and, well, it’s not one of my husband’s favorites. But it makes a great lunch, and kids enjoy it.

For me, shepherd’s pie comes with memories of a place I left behind.

If you’re in the mood for a one-pan meal with gusto, my recipe for Italian Sausage and Peppers won’t disappoint.

Here’s what you’ll need.

6 links hot Italian sausage (or sweet or mild)
4 or 5 assorted large peppers – red, green, yellow, orange
1 or 2 large onions
3 cloves garlic
1 cup home made tomato sauce or small can (or jar) tomato sauce
freshly ground black pepper
olive oil
optional: torpedo roll

Brown sausage links (whole) with a small dab of olive oil on a low to medium heat and cover. I use a covered electric frying pan, but you could use any frying pan with a cover.

Finely chop 3 cloves of garlic and cut peppers and onions into large, elongated pieces.

Turn sausage when browned on one side. Add cut up peppers, onions, and garlic. Add tomato sauce and black pepper to taste. Cook covered until sausage is cooked through and vegetables are semi-soft.

We generally eat as is, with a salad, or a side of spaghetti (whole grain). But if you love bread, serve it in a large torpedo roll. Use a bread that has a good hard crust so it won’t soak through before you have a chance to eat it.

You can play with the ingredients and amounts as you wish, making this a super spicy dish or quite mild. Sometimes the assorted peppers are not available and sometimes I leave out the sauce altogether. No matter what goes into it, it’s always a hit with my Italian husband, no small compliment for a gal of French-Canadian descent.

How do you warm up a cold winter’s night? Try a steaming bowl of beef stew!

Here’s what you need:

* 1 lb. beef, cut into cubes   * 1 can beef broth   * celery   * carrots   * 1 large onion   *1 potato, cubed   * 2 cloves garlic   * portabella mushrooms   * frozen peas   * water   * 1/2 cup burgundy or merlot   * freshly ground black pepper   * paprika    * parsley flakes

I purposely didn’t include amounts on some ingredients because beef stew is incredibly versatile. You can vary the amounts and vegetables in an endless variety of ways. It’s a mix and match kind of dish that’s all but impossible to ruin. Trust me on this and cook on instinct.

Simply pour the broth into a large pot and simmer over a low heat. Add black pepper, paprika, parsley flakes, and chopped garlic. Cut carrots, onions, celery, and potato into bite sized pieces. Cover pot and continue cooking on low to medium heat for about 30 minutes.

Add beef, mushrooms, frozen peas, and red wine (burgundy or merlot works best). Add water if thinner stew is desired. Cover and continue over medium heat for 15 to 20 minutes.

From start to finish, you can have a steaming hot bowl of stew on the table in an hour. Served with bread or salad, it makes a complete dinner. Leftovers are easily reheated and taste even better.

One of our all-time favorite meals is salmon.

Aside from the obvious health benefits of salmon, the flavor, texture, and visual presentation of salmon dress up any meal. I’m hard pressed to name a more versatile main course. From the easiest of recipes to the most intricate, every cook can create a dish that will leave a lasting impression on guests.

I usually prepare salmon as a dinner entrée — something about it seems so elegant. Served with a crisp salad and a hearty green vegetable, it’s part of a well-balanced and healthy dietary lifestyle. Add some white wine and candles, and you’ve got the makings of a romantic dinner for two.

Recently, I discovered that serving salmon for lunch can brighten up the humdrum routine of the midday meal. I happened upon a salmon recipe for corn/salmon chowder that would make a comforting lunch on a cold winter’s day. I also plan to try my hand at salmon burgers and salmon rigatoni.

Would you believe there’s even a recipe for salmon cheesecake? Breakfast, brunch, lunch, dinner, appetizers, snacks… the variety of salmon recipes is virtually without end!

As for the children, healthy eating habits are ingrained at an early age. The food preferences they learn in early childhood will influence them for the rest of their lives. It’s never too early to get them started in the right direction.

Have questions about the nutritional value and safety of salmon? Get the straight salmon facts at SalmonoftheAmericas.com

Tuna in a can is one thing. Tuna steak is quite another!

This is a very fast and simple way to make a melt-in-your-mouth delicious tuna steak. I’m not sure it would be particularly appreciated by the kiddies, but with a little white wine, a salad, a green vegetable, and a couple of candles, you’ve got a lovely, romantic dinner for two.

Here’s all you need:

* 2 tuna steaks  * extra virgin olive oil  * freshly ground black pepper  * parsley flakes  * sesame seeds  * lemon wedges

Brush frying pan with olive oil. Add tuna and season with pepper, parsley, and sesame seeds. Cook on medium heat, half way through and turn, adding more olive oil as necessary.

Season again and cook through — 4-6 minutes per side, depending upon thickness of tuna. Keep a watchful eye because overcooking will make the dry! Serve with lemon wedges.

With just these few light seasonings, the robust flavor of the tuna will shine through.

It just doesn’t get any easier.

I was first introduced to Rye Toppers about fifteen years ago when a friend shared the basic recipe. It was supposed to be made using cocktail bread and served as a light appetizer.

I spiced it up a bit and found that children enjoy it for lunch. As they grew older, they got in on the cooking and another change was made. Out when the cocktail bread and in came full slices of hearty rye, and the topping got thicker. By the time they made it to college, Rye Toppers gained status as a full-fledged dinner — at least for the college crowd!

During the holidays this year, I managed to bring them down to size and once again served them as an appetizer. You can play around with the ingredients and leftovers can be easily reheated. What’s not to love?

Brown ground beef in skillet along with a large chopped onion and a clove of garlic. Remove Italian sausage from casing. Break apart into small pieces and brown in a separate skillet. Drain meat well and mix together in a large bowl.

Cube the Velveeta and heat in microwave safe dish for 2 minutes (or until melted.) Add to meat mixture and season with freshly ground black pepper. Stir until fully blended.

Spoon topping onto individual slices of bread and place on greased cookie sheet.

Bake at 350 degrees for 15-20 minutes, until bread is slightly browned. Serve.

Leftovers keep in the refrigerator for several days. Reheat in microwave for approximately 20-45 seconds, depending upon size of bread used.

Did you know that you can mash cauliflower much as you would potatoes?

Simply cut the cauliflower into small pieces and boil until tender. Then use a potato masher or electric beater. They won’t be as smooth as potatoes, but the texture and taste will surprise you. Just add butter, garlic, or whatever seasonings you would use in mashed potatoes.

Here’s the good news — cauliflower is low in saturated fat, and cholesterol. It is a good source of protein, thiamin, riboflavin, phosphorus and potassium, as well dietary fiber, vitamins C, vitamin K, vitamin B6, folate, pantothenicacid and manganese.

That’s a lot of nutritional punch for little effort. You’ll learn to love your veggies with this tip!

Beef Logs and Cheese. Holiday gift baskets always contain beef logs and cheese.

We love eating them as is, but sometimes when we’re in the mood for a warm snack, we break out the frying pan and create a little sizzle.

Simply slice the beef log and place in frying pan on medium heat. Turn after two minutes and place cheese slices or cubes (we prefer jack cheese, but any cheese will do) on top of the beef. Cook until cheese is melted.

This little concoction won’t win any recipe awards, nor will it score as a health food, but it’ll put some sizzle in your day!

One of my favorite meals is salmon. The only problem with that is my husband is not particularly fond of the “fishy” flavor, so I shied away from preparing salmon until I hit on a very simple recipe that he likes. The only problem remaining was that I didn’t particularly like my new recipe because it overpowered the salmon flavor that I love so much.

Since there are only two of us, I finally realized that I could just as easily please us both. While I normally like to bake my salmon, I decided to try cooking the filets in small frying plans on the stovetop. Here’s what I ended up with:

Salmon with Soy Sauce (for him)

1 salmon filet  * 1 tsp. olive oil  * 1/4 cup soy sauce  * 1 clove chopped garlic  * freshly ground black pepper  * parsley flakes

Place ingredients in frying pan over medium heat, 2-3 minutes per side. The generous dose of soy sauce gives this salmon a powerful punch!

Easy-Does-It Salmon (for her)

1 salmon filet  *  2 tsp. olive oil  * 1 clove chopped garlic  * freshly ground black pepper  * parsley flakes

Place ingredients in frying pan over medium heat, 2-3 minutes per side. Leaving out the soy sauce leaves the delicate salmon flavor intact.

The art of compromise wins again. Served with a green vegetable, crisp salad, and a pino grigio, this is a nutritious and delicious dinner for two!

Read:  The Importance of a Well Balanced Diet on our sister blog, MS Maze

I love this time of year! The colors of autumn make me feel warm and cozy, and the abundance of fresh produce makes me want to spend time in the kitchen.

Here’s a simple way to make sweet potato fries loaded with flavor. Sweet potatoes are packed with vitamins A and C, plus plenty of fiber, making it a nutritious side dish all year long.

All you need is:

* sweet potatoes * fresh ground black pepper * olive oil * basil * sea salt (You can skip the salt if you are on a low salt diet.)

Scrub the potato well and leave the peel on. Cut into large fries – I cut them like steak fries, or Texas fries. Arrange fries on a cookie sheet in a single layer.

Pour some olive oil over them and roll them around in it so that they are coated with oil. Sprinkle with sea salt – McCormick makes a sea salt grinder, which is what I use.

Bake at 350 degrees, uncovered, for about 35 minutes. (Cook time depends on how thick you cut them. Check tenderness with a fork.)

Sprinkle again with a mixture of sea salt, fresh ground black pepper and basil. They look great and make a pleasant change of pace. You can have them with a meal or serve them up for a snack.

Use this handy widget to get nutritional data on sweet potatoes prepared in a variety of ways.

While grocery shopping recently, I couldn’t help but notice the beauty of the spaghetti squash. It seemed like the very essence of autumn’s bounty, so I added one to our cart.

The day I decided to make the squash, I allowed myself to be completely sidetracked by blogging, and got a late start. With the pork roast already in the oven, time was running out.

I read the cooking instructions on the sticker only to find that I needed 45 minutes to an hour to cook spaghetti squash thoroughly. Uh-oh. Time for plan B.

I cut the squash in half and removed the seeds per the instructions. Cutting this monster in half is actually the hardest part. Then I placed the two halves in a large Corningware dish, over 1/2 cup of water. With the dish covered, I popped it into the microwave for 12 minutes, until it was tender.

Then I discovered why it’s called spaghetti squash. With a fork, you scrape the insides of the squash, which comes up in strands like spaghetti. Placing the strands in a dish, I added butter, salt, pepper, and parmesan cheese.

It was so simple, but full of flavor. My husband, who is not fond of squash, not only ate it, but went back for seconds!

I am a big fan of trying new things — and keeping things simple. This is one more side dish to add to my repertoire.

* whole or cut up chicken (I prefer Purdue)
* olive oil
* garlic powder
* celery salt
* black pepper
* rosemary

Wash chicken thoroughly and pat dry.

Coat chicken in olive oil. (Olive oil works better than other oils for its hearty flavor and health benefits.)

Sprinkle spices generously on both sides (and inside if using a whole chicken).

Line a metal pan with aluminum foil (for easier cleanup).

Cook at 325 degrees. Do not cover. If using parts, turn after 30 minutes.

Cooking time will vary depending on whether you use a whole chicken or parts. Make sure temperature reaches 180 degrees.

For added crispiness, after baking, put chicken under broiler for a minute or two, but be careful not to let it burn!

This is a very simple recipe, allowing the full flavor of the chicken to shine through. Perfect for a family style dinner. Served with pasta and tomato sauce, it is a very kid-friendly meal.

Brussels sprouts aren’t the most popular vegetable in the world, but we love them. When your entree is mild, and you need a hearty side dish, brussels sprouts are the perfect answer.

Here, I’ve mixed them with slices of yellow onion and an orange bell pepper. With a little freshly ground black pepper and a generous amount of olive oil, saute until tender. Sometimes I also add ham, chopped into very small pieces, or bacon bits.

Bonus… brussels sprouts are a cinch to prepare and pack a powerful nutritional punch!

For some interesting data about brussels sprouts, visit NutritionData.com: Brussels Sprouts

It’s cold and gray outside. You just want to curl up on the sofa with a blanket, but you’ve got to make dinner. Sounds like a night for comfort food!

My recipe for Italian sausage stew is easy and versatile. Mild or spicy, soup or stew, it’s comfort all the way.

Here’s what you will need:

* 6 links of Italian sausage (I use hot Italian sausage, but you can also use mild or sweet)

* 2 cans chicken broth   * 16 oz. bag of frozen spinach  * 1 large yellow onion   * 3 carrots   * freshly ground black pepper

Remove the sausage from the casings and cut into bite sized pieces. Brown sausage in large skillet over medium heat.

Add chicken broth to a large stew pot (or crock pot) and place on medium heat. Cut onion and carrots into bite sized pieces and add to pot along with spinach.

Drain sausage and add to pot. Add freshly ground black pepper.

Simmer for a half hour or so. Made as a stew, this recipe serves 4 adults.

Leftovers taste even better!

This recipe can be adjusted to make a soup for lunch or as a compliment to dinner. Simply cut all ingredients by half except the broth.

Next time you’re feeling cold and out of sorts, whip up some Italian Sausage Stew and comfort!