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. 

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.

 

 

Pork Chops Marsala with Sweet Potatoes and Asparagus

6 to 8 organic boneless pork loin chops
Salt
Pepper
1/2 tsp thyme
3 garlic gloves minced
Olive Oil
REAL butter
1 package sliced cremini mushrooms (came in a sealed package)
1/2 white onion, chopped (could use a shallot too if preferred)
One bunch of asparagus
3 large sweet potatoes and 1 large yam
4 slices Prosciutto (meat section... yes, I didn't have a clue what this was, I thought it was cheese)
1/2 organic chicken broth
1/3 cup Marsala wine


Directions:
1.Sprinkle salt and pepper on pork chops.
2.Peel and cut potatoes into 2 inch chunks. Boil accordingly to make mashed potatoes.
3.Heat large skillet with about 2 tsp olive oil and brown chops evenly on both sides with center slightly pink. About six minutes turning over once. Remove from skillet and set aside.
4.Heat about 1 tsp olive oil to the same skillet. Add onions, mushrooms and thyme. Cook until mushrooms are brown and onions are soft. About 5 minutes.
5.While onion and mushroom mix is cooking add chopped Prosciutto and butter to a separate skillet. Cook about 2 minutes and add asparagus and garlic. Cook to your own preference.
6.Add broth and wine to mushroom mix and simmer on low about 5 minutes.
7.Drain potatoes and mash with 1 tbs butter, a bit of heavy whipping cream ( or milk) and salt.
8.Pour sauce over pork chops and serve with asparagus and sweet potato mix

Latin Chicken - crock pot

Ingredients

3 pound(s) bone-in skin on chicken thighs
2 teaspoon(s) ground cumin
Salt and pepper
1 teaspoon(s) smoked paprika
1/2 teaspoon(s) ground allspice
1 cup(s) chicken broth
1/2 cup(s) salsa
3 clove(s) (large) garlic, crushed with press
2 can(s) (15 to 19 ounces each) black beans, rinsed and drained
2 pound(s) sweet potatoes, peeled and cut into 2-inch chunks (yams are good too, or mix them up)
1 jarred roasted red pepper, cut into strips (1 cup)
1/3 cup(s) loosely packed fresh cilantro leaves, chopped
Lime wedges

Directions
1. Sprinkle chicken thighs with 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Heat 12-inch nonstick skillet over medium-high heat until hot; add chicken thighs and cook until well browned on all sides, about 10 minutes. Transfer chicken to plate. Remove skillet from heat.
2. In same skillet, combine smoked paprika, allspice, chicken broth, salsa, garlic, and remaining 1 1/2 teaspoons cumin.
3. In 6-quart crock pot, combine beans and sweet potatoes. Place chicken on top of potato mixture in slow cooker; pour broth mixture over chicken. Cover slow cooker with lid and cook on low 8 hours or on high 4 hours. Check it periodically as sometimes it finishes a bit quicker.
4. With tongs or slotted spoon, remove chicken pieces to large platter. Gently stir roasted red pepper strips into potato mixture. Spoon mixture over chicken. Sprinkle with cilantro and serve with lime wedges.

Wow! The flavor all those spices give to this dish! I used boneless/skinless thighs and added more red bell peppers. 

PERFECTLY SWEET *** Sweet Potatoes

6-8 medium sweet potatoes
3/4 cup brown sugar
1 stick butter
1/2 tsp cinnamon
1/2 tsp nutmeg
1 bag mini marshmallows

Wash, peel and cut potatoes into large pieces and place in a large baking dish. (they shrink down once cooked so you can add a good amount into dish) Mix melted butter, brown sugar, cinnamon and nutmeg. Pour over potatoes.  Sprinkle 2 cups marshmallows over top.

Bake 375  30-45 min. or until tender. 

Sprinkle remaining marshmallows over top and broil on LOW 2 min or until marshmallows are golden.

Whah-Lah!

Pot of Gold ~ Chicken and Sweet Potato

4 to 6 free range organic chicken breasts
2 tablespoons olive oil
1 tbs Italian seasoning
Salt and pepper
Sliced Munster cheese
2 medium sweet potatoes
1 LARGE red onion (sliced in large chunks... they are SO good!!!)
15 cherry tomatoes
1 ½ cup baby carrots
¼ cup organic chicken stock

Pre- heat oven to 350 degrees

In a large baking dish combine cubed sweet potatoes (½ inch chunks) sliced red onions, cherry tomatoes, baby carrots, and olive oil. Stir until all veggies are coated in oil.  Add a touch of salt and pepper to taste.

Place chicken in the middle of the dish.  Cover chicken with Munster cheese slices and sprinkle Italian seasoning over the cheese.

Pour chicken stock over veggies and place in oven to bake for 30-45 minutes or until meat is no longer pink.

You can add Brussels sprouts, mushrooms, asparagus