Dinner · Veggies

French onion lentil Shepard’s pie

You’ll need:
3 large yellow onions
2 tbsp olive oil
3 cloves garlic
2 tbsp fresh thyme
2 bay leaves
1 1/2 tbsp tomato paste
2 tbsp sherry cooking wine
2 tbsp soy sauce
5 cups chicken stock
10 russet potatoes
3/4 cup milk
1 stick butter
Salt and pepper

Directions:
Chop onions in half then slice. Add 2 tbsp olive oil to Dutch oven or oven safe skillet. Add in onions and sauté for 3 minutes to soften onions. Then reduce heat and let simmer stirring occasionally until they begin to cartelize and turn brown about 30-45 minutes. Then add in chopped garlic, thyme and bay leaves. Bring heat back up to medium heat and cook for 3-4 minutes until garlic is soft. Then add in tomato last, sherry and soy sauce. Mix well and let simmer 2 minutes then add in chicken stock. Bring to a boil and then add in lentils. Cover and reduce heat and let simmer for 35-40 minutes until liquids is mostly gone. While the lentils are cooling oral potatoes and bring to a boil. Boil for 20-30 minutes until soft, drain water and then mash with the butter and milk. If you need to add more milk do it in small increments until creamy. Add salt and pepper to taste. Once lentils are done, spoon the potatoes over the lentils and place into preheated oven at 375 for 30 minutes or until top of potatoes are golden brown. Remove and serve hot. Enjoy!!
Chicken · Dinner · Lunch · Uncategorized

Low main & broccoli chicken

You’ll need:
1 lb spaghetti noodles cooked
1 cup shredded red cabbage
1/2 cup shredded carrots
1/4 cup diced celery
1 tbsp sesame seeds
2 tbsp olive oil
1/4 cup soy sauce
3 tbsp toasted sesame oil
1/4 cup rice vinegar
Green onions for garnish

2 chicken breast
1 head broccoli
2 tbsp honey
1/3 cup soy sauce
1 tbsp toasted sesame oil
4-6 tbsp rice vinegar

Driections:
Cooked chicken and slice. Cook spaghetti noodles, drain and set aside. Chop cabbage into thin slices, shred carrots and slice celery. In a sauté pan add olive oil and then add chopped veggies. Sauté for 3 minutes then remove from skillet. In skillet add soy sauce, sesame oil and rice vinegar. Bring to a low boil and then add in noodles mix well and taste add salt and pepper if necessary or more sesame oil. Add veggies back into noodles along with sesame seeds. Mix well. Cut broccoli florets and rinse. In sauté pan add in sliced chicken with a little oil and brown. Add in honey, soy sauce, vinegar and sesame oil. Add in broccoli florets and bring to a low boil. Let simmer for 5 minutes and remove. Plate and serve. Enjoy!

Dinner · low carb · Lunch · SeaFood

Shrimp, Chorizo & cauliflower rice

1 1/2 lbs large raw tail on shrimp peeled and deveined
2  tbsp creole seasoning
1 tsp smoked paprika
1 tsp dried thyme
salt and pepper to taste
2 red bell peppers chopped
1/2 pound Spanish chorizo casing removed, cubed
1 small head cauliflower riced
1 lemon juiced
1/4 cup chopped parsly 

Directions:
In a medium bowl add olive oil, shrimp and creole seasoning, paprika, thyme and a little salt and pepper. Toss and mix well.
Rice the cauliflower and place onto a baking sheet, sprinkle with creole seasoning, salt and pepper and drizzle a little olive oil over top and mix. Then bake at 375 for 10 minutes. Remove and set aside.
In a skillet over medium heat add the shrimp in single layer and. cook until seared 2-3 minutes. Add the bell peppers, chorizo and cook until the shrimp is pink and cooked through another 3-4 minutes. Pour the riced cauliflower over. top and mix well. Allow to cook another 1-2 minutes to mix flavors. Squeeze lemon juice over top and then remove to a serving platter. Sprinkle with fresh parsley and serve hot. Enjoy! 

Dinner · Soups

Beef & Barley

Beef & Barley
Ingredients:
1 lb beef stew meat
3 large carrots diced
1 large onion diced
4 celery stalks diced
1/2 cup perl barley

1 cup frozen corn
6 cups water
1 tsp garlic salt
2 large heaping tbsp of beef bouillon 

Serving day:
1 baguette sliced and then toasted for dipping.  

To Freeze:
Label bag and write cooking directions.
Add all ingredients into gallon size ziplock and remove all air. Freeze Flat. 

To make day of:
Saute the onions, celery and carrots until they are fragrant and begin to soften. Then add all other ingredients and cook in Instapot or crockpot.
To Cook:
Crockpot: Place frozen contents into pot and cook on high 4-5 hours or low 8-9 hours. Thaw shrimp and add to saute pan with 2 tbsp butter and saute until they are pink. Add to pot 30 minutes before serving.
Or
Instapot directions:
Place frozen contents into pot. Add 1/4 cup water and cook on high for 30 minutes and then allow to release for 10 minutes naturally. 

To Serve:
Slice baguette and  place on baking sheet, drizzle with olive oil and toast in oven at 425 degrees for 8-10 minutes until browned and crispy. Serve with soup. 

Dinner · Lunch · Soups · Veggies

Butter Bean Soup w/Basil topping

Youll need:
1 lb dry butter beans
2 medium sweet onions diced
6 cups chicken stock
1 large carrot diced
1 celery stalk diced
1 tsp fennel seeds
1/2 cup cherry tomatoes halved
1 small zucchini quartered and diced
salt and pepper to taste 

Basil topping:
2 cups fresh basil leaves
1/2 cup parmigiano regiano cheese
1/2 cup roasted pistachios
 1/2 cup olive oil
salt and pepper 

Directions: (The night before, make sure you place beans in bowl and cover with cold water, cover and let soak until next day)
Dice all veggies.
In skillet add a little olive oil and saute onions until soft, add in celery and carrots and saute another 3 minutes. Then add into crockpot along with broth and drained beans. Cover and cook 6-8 hours on low. Then add in fennel, tomatoes, zucchini, salt and pepper to taste. Cover and cook 1 hour more. 

Basil topping directions:
Bring a small pot of water to a boil and season with a little salt. Once boiling add fresh basil leaves to water and blanch for 20 seconds utnil bright green. Remove and place into bowl of ice water. Then place into town and dry all excess water. Place into a food processor with roasted pistachios and cheese. Slowly add in the olive oil while pulsing. Add salt and pepper to taste. You want a nice paste. Once done place in bowl, cover and refrigerate until ready to top on soup. 

 To serve place in bowl and top with basil topping. You can serve with crusty bread. Enjoy! 

Chicken · Dinner

Chicken Enchiladas

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! 

Dinner · low carb · Low Carb Dish · Lunch · Meat

Philly Cheese Turkey Stuffed Peppers

Ingredients: 
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) 

Directions:
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) 

Dinner

Herby Pork Chops & Smashed Potatoes

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 

Directions: 
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!  

Dinner · low carb · Low Carb Dish

Venison Taco Chili Over noodles or Zoodles

You’ll need:
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!