Guacamole

Avacado
Mayo
Green Onion
Garlic
Pepper
Salt
Lime
Tomato chopped

Baked Chicken and Rice

6-8 desired style of chicken

Mix:
3/4 cup Parmesan cheese w/Romano
2 can cream mushroom soup
1 can cream chicken soup
1 TBSP garlic
1 TBSP onion flake or 1 onion
1/2 tsp Parsley

1/2 Cooked Rice

Place half cooked rice on bottom of baking dish for desired thickness. Place uncooked chicken on top. Pour over sauce.

Bake 350 for 1 hour.

Cottage Pie

6 potatoes peeled and cut
2 TBSP butter
1 C. milk/cream
2 C. pepper jack cheese
1 tsp salt

2 lbs ground beef
1 onion diced
1 tsp salt
2 tsp garlic
1 tsp cumin
1 tsp smoked paprika
2 tsp cinnamon
2 cans black beans
1 can corn
1 large can diced tomatoes
1 can green chilies
1 C. pepper jack cheese/cheddar cheese

Heat oven to 350. Spray baking dish with oil.

Boil potatoes until fork tender. Drain and mash until smooth. Add butter and milk until desired consistency. Stir in cheese and salt.

In a skillet over medium heat add onion, beef and salt until slightly cooked. Add garlic, cumin, paprika and cinnamon. Complete cooking until browned. Add beans, corn, green chilies and tomatoes.  Mix well.

Transfer mixture to baking dish. Sprinkle with 1/2 the pepper jack/cheddar cheese. Top with mashed potatoes. Cover with remaining 1/2 of cheese.

Bake 30 min until golden on top.

Parmesan Chicken

4 chicken breast
2 eggs
1 C. almond meal
1 C. Parmesan cheese
1 TBSP fresh garlic
2 TBSP coconut oil/olive oil - butter combo
1 can marinara sauce
2 tsp Italian seasoning

Mix:

Place oil in pan and heat. Scramble eggs and add garlic in a dipping dish. Mix almond meal, Italian seasoning and Parmesan cheese together in a separate dish. Dip chicken into egg then into almond meal mix. Place in pan. Cover and cook on medium low heat until dark golden in color (about 5-8 min each side) and flip.

Preheat oven to 375

Prepare baking dish by placing about 1/2 cup marinara sauce on the bottom. Place cooked chicken on top. Add more marinara sauce on the top of the chicken and sprinkle more Parmesan cheese on top.

Bake about 10 min.

Serves 4

Asian Beef Stew

Cubed beef
1 Onion
2 Bell pepper

sauté in olive oil

add:

chopped zucchini
chopped Cremini mushrooms
1 can tomato sauce

season with:
garlic
Worcestershire sauce
salt/pepper
Asian seasoning

Turkish Hummus

1 can garbanzo beans drained
1 cup Tahini
4 lemons juiced
1/2 cup olive oil
3 garlic cloves minced
Salt/Pepper to taste

Blend above ingredients till smooth and creamy.  Garnish with fresh chopped parsley and drizzled olive oil.  Sprinkle with Ground Red Chili Pepper. 

Brussels Sprouts Asparagus Bacon with Honey Soy Sauce

  

Brussels Sprouts

Asparagus

2 packages uncured bacon

1/2 cup honey

1/4 cup coconut oil

2 TBSP soy sauce

4 garlic cloves minced ((1 tsp garlic powder)

1/2 tsp salt

1/2 tsp pepper

Pre-Heat oven to 400

Cut raw bacon into 1" pieces and separate.  Cook until done. While bacon is cooking continue with the following:

Wash and cut in half Brussels sprouts.  Put into a deep baking dish and bake for about 15 min.  Wash and cut into thirds the asparagus and set aside. 

In small pot add honey, coconut oil, soy sauce, garlic, salt and pepper.  Bring t a soft  boil over medium heat.  Do not use high of heat.  Boil for 5 min. stirring continually.  The sauce should thicken up just a little bit. 

Pull out Brussels sprouts from oven and add asparagus and bacon. Drizzle over the top half the sauce.  Bake another 15 min. Do not over bake or the asparagus will get too soft.  They are done when they are a bright green. 

Once vegetables are to your desired liking, remove from oven and pour remaining sauce over the top. 

Shrimp Paravicini

4 TBSP Olive Oil
4lbs Medium shrimp peeled and de veined (or pre-cooked)
3+ cups chopped tomatoes
1 cup white wine
6-8 garlic cloves sliced or minced
2 onions diced
2 cups heavy cream
1/4 cup butter
1 tsp salt
1/2 tsp pepper
2lbs fettuccine pasta (home made is best)

Heat oil in a deep pan over medium-high heat.  Add shrimp and cook abut 1 minute.  Add tomatoes, onions and garlic.  Splash with wine.  Increase heat to high for 3 min, stirring.  Add cream and butter.  Reduce heat and simmer about 1-2 min longer.  Serve over cooked pasta.

Ham and Beans

Ham/Ham bone (boiled and fat removed, keep juice)
10 cups of soaked and cooked beans (fresh pinto is best)
6 garlic cloves minced
1 small can salsa
1 large can diced tomatoes (or dice up 8 fresh)
6 celery stocks chopped
1 yellow onion chopped
1 red onion chopped
1 large can Hominy
1 tsp pepper
1 Tbsp. Oregano
Salt if needed

In a large tall pot, boil ham bone with water almost covering bone. About 3 hours.  Remove all meat and take out large fat pieces.  Keep the juice. Add pre-cooked beans.  (OR pre-soaked beans un-cooked and cook longer) Add remaining ingredients and cook medium low additional 2 hours or until beans/celery cooked fully. 

Quinoa Egg Bake

Serves 10

1 1/2  cups uncooked quinoa rinsed
16 eggs
2 cans evaporated milk (or 2 1/2 cups milk)
2 Tbsp chopped fresh garlic
3 tsp chopped fresh thyme
1 tsp salt
1 tsp pepper
4 cups baby spinach packed, roughly chopped

2 cups finely shredded Romano Parmesan cheese

Preheat oven 350. Butter a large deep dish.  (If halving this recipe use an 8x8 metal or glass baking dish)  Add eggs into a large bowl and whisk.  Add all other ingredients BUT NOT the cheese into a large bowl and stir well.  Pour mixture into dish and jiggle slightly to settle the quinoa.  Cover tightly with foil.  Bake 45 min.  Remove foil and sprinkle all the cheese evenly over top.  Return to oven and  bake 15 min longer until lightly golden on top.  Cool about 5 min. 

Cheesy Sausage Biscuits

1 pound cooked sausage
3 cups multi-grain baking mix (Trader Joe's)
2 tsp garlic powder (2 cloves fresh minced)
1 1/2 tsp salt
2 tsp oregano
4 cups cheddar cheese
1 1/2 cups milk

Mix.  Scoop with large Pampered Chef scoop onto baking sheet lined with parchment paper. 

Bake 350 15-20 min or golden on top. 

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.

White Chili

Cook:
2 lb ground turkey/chicken diced
2 yellow onions
5 garlic cloves
1 tsp salt

Add:
6 cans of white beans (2 great northern, 2 white kidney, 2 navy)
2 cups chicken broth
3 small cans green chilies
3 tsp cumin and oregano
1 tsp pepper.

Heat everything through.

Add:
2 cups heavy cream 
2 cups sour cream

Mix it all up and serve. 

Can be cooked in crock pot on low.  Add cooked turkey and everything but the cream and sour cream. Add that when ready to serve.

Meatball Soup

*Meat

2 lbs beef
1 tsp Parsley
1/2 tsp pepper
1 tsp salt
3 garlic
1 tsp sage
Make into BASEBALL SIZED balls and place on a cookie sheet, bake in oven. 375 for 30 min.

* Soup

8 cups beef broth

6 cups water

Big carrots

Big sweet potato chunks

Big cut up cabbage purple and green  

2  yellow onion

Bring to boil then simmer for 30 min.  Add meat balls and simmer for 15 min. 

Tamale Pie

  

Serves 12+

Filling:
2 onions
4 garlic cloves
3 TBSP olive oil
1 1/2 tsp Cumin
2 cans black beans
1 can kidney beans
1 can pinto beans
(or 4 cups worth of any beans you like)
4+ TBSP tomato paste
2 cans olives cut in half
1 green pepper
5 celery stocks
1 pkg mushrooms
1 lge zucchini
1 bag baby spinach
1-2 lbs ground beef
1 can corn (optional, I do not)

Saute onion and garlic 5 min.  Add cumin.  Mash beans and add to onion and garlic.  Add tomato paste and rest of veggies and beef.

Corn Meal: (this is optional if you are on a low carb diet, I make half with half w/out)
6 cups boiling water
3 cups corn meal
1 tsp salt

Boil water and SLOWLY add cornmeal and salt stirring constantly until thick.   Grease 2 lge deep dishes and spread cornmeal on bottom.  Pour bean mixture over top.  Bake 350.  30 min.  Cover top with cheese (optional).  Bake additional 10 min. 

Veggie Heaven

Serves 8+

2 TBSP olive oil
2 Yellow onion
4 garlic
4 zucchini
4 yellow squash
3 sweet potato (I use sweet because regular potatoes are way too starchy, up to you)
4 tomato
1 1/2 tsp thyme
1 lb lean beef cooked (optional)
salt and pepper
Italian cheese

Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).

While the onion and garlic are sauteing, thinly slice the rest of the vegetables.

Spray the inside of a baking dish with non-stick spray. Layer beef and softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

Cover the dish with foil and bake for 35 minutes. Remove the foil, top with cheese and bake for another 15 minutes or until the cheese is golden brown.

 

 

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***

Authentic Irish Stew

4+ cups beef broth or chicken broth
2 tsp marjoram
2 tsp parsley
1 1 /2 tsp salt
1 tsp garlic powder (or 2 cloves fresh)
3/4 tsp pepper
1 pkg lamb bits
Leeks
Carrots (big pieces)
Green beans
Potatoes
Bag of kale

Stir all together and cook on low 3 hours.  Crockpot.

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.

Vegetable Roast

3-4 lb rump/arm roast (I just got the Trader Joes Roast it was almost 3lbs)
2 cups Carrots diced small
4-6 White Potatoes diced small
2 Yellow Onions diced small
3 Garlic Cloves chopped
1 green/red bell pepper or 1 Anaheim chile diced small
2 tsp salt
1/2 tsp pepper

1 1/2 tsp Brown gravy mix
3 TBSP flour
1/4 c. cold water

 Place roast in crock pot, mix the flour, water and brown gravy mix into a thick sauce like paste.  Pour over the meat.  Sprinkle the salt, pepper and garlic over the top of meat and sauce.  Place carrots, potatoes, bell pepper and onion around and on top of meat.

Cook in crock pot over LOW heat for 10 hours.  Once meat is tender about 8 hours, you can shred the meat and stir.  Continue to cook remaining time.

There is NO water or broth in this.  That is OKAY.  The fat from the meat and fluid from the veggies will make this PERFECT!

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