Cold Weather...Easy Warm Meals.

Alright, so let's be honest, with a chance of snow later this week, the weather isn't warming up. So during one of my many ventures on the internet I ran across an article on msn.com about 5 Fuss-Free Cold Weather Meals.

Since I'm not some super-chef, I thought I'd pass the recipies on to you, so that you'd have them in your pocket for a super cold day.

First one: "Corn & Sausage Chowder"



Although the sound of corn and sausage chowder, doesn't get my tastebuds all excited, it does sound warm, and I'm sure some of you out there might be itching for a recipe. So here you go.

Makes 6 servings

Start to Finish: 30 minutes

Ingredients

* 1 pound bulk pork sausage
* 1 cup coarsely chopped onion
* 4 cups peeled potatoes cut in 1/2-inch cubes
* 2 cups water
* 1 teaspoon salt
* 1/2 teaspoon dried marjoram, crushed
* 1/8 teaspoon freshly ground pepper
* 1 17-ounce can cream-style corn
* 1 17-ounce can whole-kernel corn, drained
* 1 12-ounce can evaporated milk

Directions

1. In a Dutch oven or kettle, cook the pork sausage and onion until the sausage is brown and the onion is tender. Drain mixture on paper towels.

2. Return sausage mixture to Dutch oven. Stir in potatoes, water, salt, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until potato is just tender.

3. Add the cream-style corn, whole-kernel corn, and the evaporated milk. Heat through. Makes 6 servings.

Next: "Maple-Glazed Chicken and Vegetables"



This one doesn't sound too bad. Check it out.

Prep: 15 minutes
Bake: 35 minutes

Ingredients

• 2-1/2 to 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
• 1 tablespoon cooking oil
• 3 cups sliced or cut-up vegetables (such as carrots, potatoes, sweet potatoes, rutabaga, turnips, and/or parsnips), cut 1/2-inch thick
• 1 large onion, cut into wedges
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup reduced-sodium chicken broth
• 1 tablespoon margarine or butter
• 1/3 cup maple syrup or maple-flavored syrup

Directions

1. Skin chicken. Place chicken in a lightly greased shallow baking pan; brush with oil. Arrange sliced vegetables and onion around chicken. Sprinkle with salt and pepper. Pour broth over vegetables. Bake in a 425 degrees F oven 20 minutes.

2. Meanwhile, in a small saucepan, melt margarine or butter. Stir in maple syrup; heat through. Brush mixture over chicken and vegetables. Bake for 15 to 20 minutes more or until chicken is tender and no longer pink and vegetables are tender, brushing frequently with maple syrup mixture.

3. Transfer chicken and vegetables to a serving platter; keep warm. Skim fat from pan drippings; pass pan drippings with chicken. Makes 6 servings.

Ooo...here's another: "Pan-Seared Scallops"



Not a huge seafood fan, but again...maybe you are.

Start to Finish: 20 minutes
Ingredients

• 1 pound fresh or frozen sea scallops
• 2 tablespoons all-purpose flour
• 1 to 2 teaspoons blackened steak seasoning or Cajun seasoning
• 1 tablespoon cooking oil
• 1 10-ounce package prewashed spinach
• 1 tablespoon water
• 2 tablespoons balsamic vinegar
• 1/4 cup cooked bacon pieces

Directions

1. Thaw scallops, if frozen. Rinse scallops; pat dry. In a plastic bag combine flour and seasoning. Add scallops; toss to coat. In a large skillet cook scallops in hot oil over medium heat about 6 minutes or until browned and opaque, turning once. Remove scallops.

2. Add spinach to skillet; sprinkle with water. Cook, covered, over medium-high heat about 2 minutes or until spinach is wilted. Add vinegar; toss to coat evenly. Return scallops to skillet; heat through. Sprinkle with bacon. Makes 4 servings.

Here's something for the little Italian in your house: "Ravioli Lasagna"



I think this would be enjoyable, but my favorite is coming up.

Makes 4 servings

Start to Finish: 25 minutes
Ingredients

• 2 cups light chunk-style spaghetti sauce
• 1/3 cup water
• 1 9-ounce package refrigerated or frozen cheese- or meat-filled ravioli
• 1 slightly beaten egg
• 1 15-ounce carton fat-free ricotta cheese
• 1/4 cup grated Romano or Parmesan cheese
• 1 10-ounce package frozen chopped spinach, thawed and drained
• Grated Romano or Parmesan cheese

Directions

1. In a 10-inch skillet, combine spaghetti sauce and water. Bring to boiling. Stir in the ravioli. Cover and cook mixture over medium heat about 5 minutes or until ravioli are nearly tender, stirring once to prevent sticking.

2. In a medium mixing bowl, combine the egg, ricotta cheese, and 1/4 cup Romano cheese. Dot ravioli with spinach. Spoon ricotta mixture on top of spinach. Cover and cook over low heat about 10 minutes more or until ricotta layer is set and pasta is just tender. Sprinkle each serving with additional grated Romano or Parmesan cheese. Makes 4 servings.

Mmm...I think I'd like this one the best: "Pork Chops w. Chili-Apricot Glaze"

Enjoy this one, I think I'll be having it a few times this year.

Prep: 15 min.
Broil: 16 min.

Ingredients

• 1/4 cup apricot jam or preserves
• 1/4 cup chili sauce
• 1 tablespoon sweet-hot mustard or brown mustard
• 1 tablespoon water
• 4 boneless pork top loin chops, 1 inch thick (about 1-1/2 pounds total)

Directions

1. For glaze, cut up any large pieces in apricot jam or preserves. In a small saucepan combine jam or preserves, chili sauce, mustard, and water. Cook and stir over medium-low heat until heated through and well blended. Remove from heat.

2. Trim excess fat from pork chops. Place chops on unheated rack of broiler pan. Broil 4 to 5 inches from heat for 8 minutes.

3. Turn pork chops; brush generously with glaze. Broil 8 to 12 minutes more or until juices run clear. Spoon any remaining glaze over meat before serving. Makes 4 servings.

That's enough for you to chew on...have fun and keep warm the next couple of days.

~jeremy