Grandma & Papa Fishies Hamburger Soup

In a big pot brown:

2-3 lbs hamburger meat
1 onion chopped

Add and bring to boil:

2+ quarts beef stock
(1) 28 oz can diced tomatoes
3 bay leaves
1/2 tsp dried thyme
1/2 tsp dried basil

Add:

1 1/2 C. celery diced (about 4 stocks)
2 potatoes peeled and diced
2 cans green beans
1 can or 1/2 bag frozen corn
1/2 tsp salt
1/2 tsp pepper

Simmer until potatoes are done. About 30 min.

Add before serving:

2 C. cooked macaroni noodles

Sprinkle with cheddar cheese.

Serves about 10-12

Meat Ball Alfredo Pasta with Spinach

1 bag Rainbow Pasta
2  lbs beef
4 garlic cloves
1 tsp salt
1 tsp pepper
1 small can tomato sauce
1/2 cup fresh basil chopped
1 bag Cremini mushrooms
1 cup fresh parmesan cheese
1 large bag fresh baby spinach

In a large bowl add beef, salt, pepper, tomato sauce and basil. Mix well and form balls.  Put meatballs in cupcake pan and bake 350 about 20 min. or golden on top.  Start making the Alfredo sauce.  (http://addthelove.blogspot.com/2012/01/alfredo-sauce.html) Add cooked meatballs to the Alfredo Sauce and simmer 10 min.  Start cooking pasta.  While pasta is cooking steam mushrooms. In a very large pot add cooked pasta and fold in fresh spinach, mushrooms and parmesan cheese.  Poor sauce and meatballs over the top..  Mix.

Mushroom, Red Pepper and Zucchini mix

2 large zucchini
3 Red bell peppers
1-2 bags Cremini mushrooms
2 TBSP coconut oil

1/2 cup fresh basil
1 lemon juiced
sea salt

Cut vegetables into large pieces.  Heat coconut oil in deep skillet. Add all vegetables and sauté 8 min or until slightly tender.  Remove from heat and add basil, lemon juice and sprinkle lightly with sea salt.

Ratatouille Protein Style (2 versions)

PRETTY VERSION:

SAUCE:
2 red bell peppers
1 yellow onion
4 tomatoes seeded
4 garlic cloves
1/2 tsp marjoram, thyme, basil
1 bay leaf

Boil until looks like a nice sauce.

FIXINS'
1 lb lean ground beef cooked (optional)
4+ zucchini
4+ yellow squash
Japanese eggplant (1 large eggplant)
4+ roma/plum tomatoes seeded

Slice all veggies 1/4" thick or as desired.  Place cooked ground beef as a layer on bottom of dish.  Pour sauce over top.  Arrange by alternating veggies UPRIGHT. Cover with parchment paper.  Bake 350 until tender. 

BIG POT VERSION:
*** to keep each individual veggies flavor, you can cook them separately then mix together before serving.

1 yellow onion sliced
4 garlic cloves
1 bay leaf
1 large eggplant 1/2" pieces
4 zucchini cut in half and then in 1/2" pieces
4 yellow squash cut the same
1 red, yellow, orange bell peppers cut into chunks
4 plum tomatoes BIG chunks
1/2 tsp marjoram, thyme
1 lb lean beef cooked (optional)
1 tsp salt
1/2 c. fresh basil
1/2 tsp. pepper

In a large pot add 3 TBSP olive oil, onion, garlic, bay leaf and eggplant.  Cook 8 min.  Add zucchini, squash, peppers, tomatoes, marjoram and thyme.  Cook another 7 min or until tender.  Stir in salt, basil and pepper.

***LEFTOVERS CAN BE USED AS A PIZZA TOPPING***

Chicken Saltimbocca and Garlic Lemon Butter Sauce

8-10 boneless, skinless chicken breast halves THIN cut
4 tablespoons butter
4 garlic gloves minced

Heat up butter and garlic on stove till garlic is soft.  Place chicken in butter/garlic and cook just to seal in the juice.  Your chicken should be white all over.  About 3 min each side.  Place on a cookie sheet with parchment paper or sprayed.  I added SOME of the butter/garlic that was left in the pan to the top of each chicken. 

Start Sauce while chicken is cooking IF you are making pasta to go with it.

2 garlic cloves, minced
4 tbsp. butter
2 c. heavy cream/milk
1 tsp. kosher salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1 c. Parmesan cheese, grated
1 TBSP lemon juice

In a saucepan over medium heat melt butter and cook garlic 4 min. Add cream or milk, salt, pepper and nutmeg. Cook to heat through. Add thickener if needed.  Add to cooked and drained pasta.
Set aside until pasta and chicken is cooked. Before serving add Parmesan cheese and the lemon juice. Adjust seasonings as desired. Cover and set aside keeping warm.

Finish CHICKEN (this only takes a few minutes to prepare)

Pre-heat oven 300

Salt
Basil Leaves
Prosciutto
Mozzarella thinly sliced strips

Sprinkle a little salt on top of chicken.  Place a few basil leaves on each piece of chicken, strips of prosciutto and finally your strips of mozzarella. Bake for 15 minutes or until chicken is fully cooked.

Bean soup!

In a big pot COOK 1 pound ground beef, adding seasoning as you wish (onions, salt, pepper, fresh basil and Parsley, fresh garlic)

ADD: (I use organic) JUICE AND ALL
1 can White Beans
1 can Black Beans
1 can Pinto Beans
1 can Kidney Beans
1 can Sweet Corn
1 can diced tomatoes/6+ fresh tomatoes diced

While you are heating that up, dice some CHEDDAR CHEESE to put on the top. Optional.

FROM SCRATCH:

Soak over night 1 cup of each bean rinse and drain then add water to cover the beans about 2" above them and cook till tender. Add the rest of the ingredients. You may need to add more water as the beans cook but when they are done you will want some water left in, just enough to cover the top of the beans for the soup part.  So you may need to take some water out after cooking them, then add your other ingredients.