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
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!
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 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!
2 medium spagetti squash
1 small head of kale chopped stems thick stem removed
1/2 cup sun-dried tomatoes drained
1/2 cup chopped walnuts
2 garlic bulbs
For the squash cut in half lengthwise, drizzle with a little olive oil and sprinkle with salt and place on a sheet pan facedown with a little water underneath to help steam. For the garlic chop the tops off buns and then drizzle with olive oil and sprinkle with salt. Wrap in foil and place in oven with squash. Bake at 400 degrees for 45 minutes. Check to make sure it is soft and the garlic is brown and carmalized. Let cook so you can handle. Using a fork in a large bowl place squash and began to shredded the squash into bowl. Peel the garlic cloves and give them a good smash and chop. Then add into bowl with squash. Heat olive oil in a large skillet over medium heat and add chopped kale. Cover and cook until kale is wilted about 3 minutes. Add the sun dried tomatoes and walnuts to bowl with squash. Once kale is done add and then mix. Drizzle a small amount of lemon juice over top along with salt and pepper. Then Enjoy!
2-3 Chicken breast
3 15oz cans great northern beans
1 medium onion Chopped
3 garlic cloves minced
2- 4oz cans green chillies (hot or mild)
3 tbsp cumin
2 tsp oregano
1/2 tsp cayenne pepper
1 tbsp white pepper
2 tbsp chili powder
salt and pepper to taste
1 lb shredded cheese. (Monterey jack or mozzarella)
1/2 cup sour cream
4 cups chicken stock
In a crock pot or in a big pot. Add copped onions and garlic to bottom of pan or crockpot.
Take chicken breast and salt and pepper both sides. Place into crock pot or pot and add 1 cup chicken stock. Place lid on and cook 2-3 hours on high or until chicken is cooked through. Then remove lid and shred or dice chicken up to you. Then add in beans, 3 cups stock, green chilis, and seasoning. Place lid back on and let heat a half hour to hour. Last add in 1/2 cup sour cream and 1 cup shredded cheese. Serve after addding this.
For toppings you can add, green onions, cilantro and sour cream.
For stove top version: You can dice uncooked chicken into bit size squares (this makes it quick to cook the chicken)
Then in stock pot drizzle pan with olive oil. Then add chopped onions and garlic. Saute until they become soft and fragrant. Then add in chicken pieces and cook for 4-5 minutes until chicken is cooked through. Add in chicken stock 4 cups, beans, green chilies, and seasoning. Bring to a boil and let boil for 10-15 minutes so flavors meld together. Add in sour cream and cheese right before serving and stir.
Add toppings of choice and serve with crusty dipping bread. ENJOY!
(Freeze half the meatballs and sauce and reheat for a later date)
Place everything into a large bowl and mix well. Very well so that everything is one color.
Line a baking sheet with foil and turn oven to broil setting.
Roll meat into 2 inch balls and place onto pan.
Brown in oven for 3-4 minutes on each side until they are firm and dont fall apart when rolled.