1 lb ground beef
8 oz shells medium
1 yellow onion
4 garlic cloves
1 cup beef stock
1 15oz marinara saue
3/4 cup heavy cream
1/4 cup sour cream
2 tbsp flour
1 tsp oregano
1 tsp basil
1 tsp parsley
1/2 tsp paprika
First cook pasta as directed. Then in sauce pan brown beef and drain and set aside. In pan add in diced onion and minced garlic. Add in 2 tbsp olive oil and saute until onions and garlic are soft and fragrant. Then add in the flour and make a rue. Slowly add in the beef stock, heavy cream and marinara sauce. Add in seasoning and bring to a boil. Boil until sauce thickens. About 7 minutes. Then add in the meat, shells and cheese. Mix and then add sour cream. Serve hot with a side salad! Enjoy
You’ll need: 1 medium whiter yellow onion chopped 3 garlic cloves minced 2 green onions chopped 1 bell pepper diced 2 cups butter nut squash diced into 1/2 inch cubes 1 -15oz can black beans drained and rinsed 1/2 tsp basil 1/2 tsp oregano 1/2 tsp thyme 2 sprigs fresh thyme 1 cup coconut milk 1 cup chicken or vegetable stock 1 kup chopped kale 1/2 tsp cayenne pepper 1 pinch allspice (if you don’t have that okay, but it adds just a little extra warmth to soup) olive oil 1 cup brown rice cooked 1 avocado for topping (if you would like)
In dutch oven drizzle with olive oil and heat. Add in chopped onions and bell peppers and cook until tender. Then add in garlic and green onions and cook another minutes to soften garlic. Add in the squash, black beans, seasonings, coconut milk, stock, allspice and cayenne pepper. Stir and bring to a boil. Reduce heat and simmer for 20 minutes stirring occasionally so it doesn’t burn. Then stir in the kale and simmer another 5-7 minutes until kale is wilted. Serve over brown rice and slice avocado over top for extra creaminess! Enjoy
2 10 oz cans mild green enchilada sauce
1- 10.5 oz can cream of chicken soup
1-8oz container sour cream
4 cups shredded chicken (you can cheat and buy rotisserie chicken, sssshhh I won’t tell)
1 -4 oz can diced green chilies
1- 14oz bag grated mozzarella
1/2 cup cheddar cheese
10- flour tortillas
2 roma tomatoes diced
I bunch cilantro chopped
First cook chicken and shredded add in the green chillies and mix well. Then preheat oven to 350 degrees. In a large bowl add in the enchilada sauce, chicken soup, sour cream. In a 9 by 13 inch pan spread a thin layer of the sauce on bottom of pan. To assemble take a gorilla and add in about 3 tbsp chicken, 2 tbsp sauce and a good amount of cheese, roll up and place into baking dish. Repeat for all tortillas. With any remaining sauce pour over top of all tortillas. Then place into oven and bake for 20 minutes. Then remove and add the remaining cheese and cheddar cheese, return to oven for another 15 minutes until sauce is bubbling and cheese is oozing. Remove and Top with diced Roma tomatoes and cilantro for freshness.Serve with side salad. Enjoy!
1 lb ground turkey
1 tsp curry powder
1/4 cup almond flour
salt and pepper
2 medium red potatoes cut into wedges
1 cauliflower cut into pieces
2 cups torn kale
3 tbsp chopped lemongrass
1/2 cup coconut milk
1/2 tsp red pepper flakes
2 tbsp chopped fresh basil
1 box couscous
in a bowl add in the ground turkey and add egg, almond flour, curry and a pinch of salt and pepper. Mix well and then make 2inch round meatballs. Place meatballs into a cast iron skillet and heat with a little olive oil. Brown each side of meatball and then place into heated oven at 375 for 10-12 minutes until meatball is cooked through. Then while meatballs are in oven cut up the potatoes into small wedges, cauliflower into bite size pieces and the kale. Place onto a foil lined sheet pan and drizzle with olive oil and lightly salt and pepper. Toss well and once meatballs are done place into oven @425 degrees and roast for 35 minutes until tender and browned.
While that is baking to make sauce, heat 1 tbsp olive oil in small skillet then add in shallots and lemon grass, stirring for 5-7 minutes on medium heat. Add in a tsp of flour and then slowly add in the coconut milk a little at a time so the flour doesn’t clump. Bring sauce to a slow boil and let thicken. Remove from heat and stir in fresh basil. Cook couscous as directed.
To serve place 2-3 meatballs to plate and pour sauce over top. serve with side of roasted veggies and couscous.
1/2 Salmon or 4-6 fillets
1/2 cup Pomegranate Juice
3 tbsp soy sauce
2 garlic cloves minced
1 lb brussels halved
1 cup brown rice cooked
2 tbsp butter
2 tbsp olive oil
1/2 tsp garlic salt
First heat oven to 400 degrees. Get rice cooking on the stove right away this will take the longest, unless you have a pressure cooker, do it in there! Then in bowl mix everything together and add in salmon fillets. Cover and let marinade for 15-30 minutes. Remove and place salmon onto a foil lined baking sheet add the halved Brussels around the salmon and drizzle them with olive oil and sprinkle with salt and pepper. Place into oven for 10 minutes.
Place marinade into a sauce pan and bring to a boil. Boil for 3-5 minutes until sauce beans to thicken. Remove from heat.
At the 10 minute mark pour half the sauce over the salmon and return to oven for another 7 minutes until the salmon is completely cooked and the Brussels are softened and chard just a little. Once rice is cooked add in 2 tbsp butter, 1 tbsp olive oil and 1/2 tsp garlic salt and mix well. To serve place rice on plate and top with salmon and drizzle with remaining sauce. Serve with a side salad and the brussles.
1 lb turkey burger
1 tsp garlic salt
1 cup mushrooms diced
1/2 yellow onion diced
4 cloves garlic
olive oil for drizzling
salt and pepper about a tsp of each maybe a little more
3 colored peppers
6 slices provolone cheese
1/2 cup mozzarella
dash of worshishire sauce
(can garnish and add sage but not necessary)
Brown turkey burger and then season with garlic salt about a tsp. Add water and let simmer away to flavor meat.
Add onion, mushroom and sauce until soft about 3 minutes. Then add in the garlic and sauce until fragrant. Give a splash of whorshishire sauce to give it a little extra pow. Cook another minute or so.
Slice peppers length wise or slice off top and take out guts. (this is just up to your liking)
Then add in 1/2 cup of grated mozzerella cheese to skillet and mix until melted. Then stuff the peppers with the meat mixture. Cover with foil and bake at 375 for 30 mins. After 30 mins top each pepper with a slice of provalone cheese and let melt and brown on top. Then enoy!
Serve with side salad. ( Mixed greens)
4-6 Bone in Pork Chops
Olive oil for drizzling
2 tbsp oregano
2 tbsp basil
1 tsp garlic salt
1 packet dry ranch
Salt and pepper
2 lb bag small potatoes
In a pot add potatoes to a little water and bring to a boil. Boil for 7-10 minutes until they are soft. Then drain and place onto the sheet pan with the pork chops. Take a cup and push down on each potato until they are halfway smashed. Then drizzle with olive oil add salt, pepper, oregano, basil and garlic salt.
Place pork chops onto a sheet pan lined with tin foil. Then salt and pepper both sides along with the ranch packet. Rub into each piece and drizzle with a little olive oil. Place onto the top rack and put onto broil setting and brown both sides of chops about 4 minutes per side. Along with potatoes. Then
place back into oven at 450 degrees for 10-15 minutes to get a crispy skin on potatoes and finish cooking the pork chops through. Serve with side salad. Enjoy!
1 lb ground venison or bison
1 medium yellow onion chopped
1-15.5oz can black beans
1- 15.5oz can pinto beans
1- 8oz can tomato sauce
1- 10oz pack frozen corn
1- 10oz can tomatoes with chilies
1-14.5oz can fire roasted tomatoes
1 -4oz can diced green chilis
1 pack taco seasoning
1 tsp cumin
salt and pepper to taste
1 pack egg noodles or 3 Zucchinis spiraled
Toppings of choice; sour cream, avocado, cilantro, shredded cheese
In a dutch oven brown the meat then add in diced onion and sauce until tender. Then add in all other items. bring to a boil and simmer on medium heat for 15-20 minutes.
Cook noodles and drain.
To serve place noodles on plate. Top with chili and top with your choice of toppings. Enjoy!
4-6 Bratwurst Sausage
12 oz dark beer (Guinness)
2 garlic cloves crushed
1 white onion cut into large wedges
2 12 cups cut in half brussels sprouts
1 1/2 cups baby carrots cut in half lengthwise
1 bag baby potatoes
2 apples cut into thick slices
1/4 cup apple cider vinegar
2 tblsp brown sugar
1/2 tsp caraway seeds
3 3tbsp stone ground mustard
Pierce the sausages with a sharp knife and add the beer to a saucepan over medium high heat and add the sausages and garlic. (if they dont cover the sausages add a little water.
Bring to a boil and turn to medium low heat for 5 minutes. Drain and set aside.
Preheat oven to 425 degrees. Line sheet pan with foil.
In small bowl mix apple cider vinegar, mustard and brown sugar. Mix to combine and stif until brown sugar dissolves.
Add veggies to a large bowl and pour mixture over veggies. Mix well.
Then place veggies onto baking sheet. Top with brats and season with caraway seeds salt and pepper.
Bake for 45 minutes tossing halfway though. Remover from oven and serve with warm bread. You can also serve with sour kraut if you would like! Enjoy!