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!
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
Directions:
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!
Ingredients:
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
sea salt
Roasting:
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!
You’ll need:
1 16oz can chick peas (if making own hummus)
or
1 container pre-made hummus
1 24oz greek yogurt
1 lemon
fresh dill (bunch)
1 pack cherry tomatoes
1 jar kalmata olives
Feta cheese
red onion
1 English cucumber
2 cups orzo pasta (uncooked)
1 head Romain lettuce
1 pack pita bread wheat
(I tbsp oregano, 1 tsp garlic salt, pepper, 1 tsp dried dill)
Salad:
Chop Romain lettuce and place in bowl.
Slice red onion in half and then into thin slices.
Slice cherry tomatoes in half.
Chop cucumber in half lengthwise and then chop into slices.
Place Romain in bowl then top with all veggies, feta cheese and olives.
Cut pita bread into small bit size triangle pieces.
Greek Yogurt:
2 cups greek yogurt
1 lemon squeezed
4 tbsp fresh dill chopped
1 tbsp garlic salt
(2 tsp fresh minced garlic, optional this can be potent)
To serve:
Serve beef, salad, pita bread, hummus and greek yogurt. Dip pita bread and enjoy salad with an italian dressing.
You’ll need: 1 bunch fresh cilantro 2 bunches fresh flat leaf parsley 1 1/2 cup fresh basil 1 cup cherry tomatoes 3 garlic cloves 1 tsp salt 3 tbsp lemon juice 1/4 cup olive oil 3 tbsp water
Throw everything into a a food processor or blender and blend. It should be well blended and a little smooth. If it is t add a little more olive oil and water as needed until becomes a nice consistency. Top into fish or chicken or eat as a side on veggies or crackers! So yummy!!!
Ingredients:
4 chicken breast
1 tbsp oregano
1 tbsp basil
salt and pepper
olive oil (drizzling pan)
4-6 cups fresh spinach
1 pack strawberries 8-10 sliced
1/2 cup sliced almonds
1/4 cup feta cheese
1 avocado diced
Raspberry or strawberry vinaigrette
Chicken-
Season chicken evenly with oregano, basil and salt and pepper. Then heat a suate pan drizzled with olive oil and brown both sides about 4 minutes per side. Reduce heat and finish cooking chicken until it is cooked clear through.
For salad wash spinach and place into serving dish.
Was hand cut tops off of strawberries and slice.
Dice avocados and add to dish.
Add almonds and feta cheese.
When chicken is done let cook a few minutes then slice chicken and place on top of salad. When ready to serve pour dressing over salad and chicken then serve.
Enjoy!
Honey Garlic Chicken drumsticks 8-10 chicken drumsticks 1 cup chopped onions 1/3 c. Honey 3 garlic cloves minced 2 tsp dried oregano 1 tsp red pepper flakes 2 tbsp olive oil In a gallon freezer bag place chicken and drizzle with olive oil. Mix all seasoning in a bowl and pour over chicken. Seal bag and smoosh around until the seasoning is well distributed over each chicken. Remove all air from bag and seal well. Place into a baking sheet and freeze.
When ready to cook take out and place into baking dish and bake at 400 degrees for 45-60 minutes until chicken is cooked through. (You don’t need to thaw just throw in and bake! You can also do crock pot but this is best thawed. Cook on low for 4-6 hours or high for 3-4. Serve with green beans and rice for the perfect dinner!
Sesame Chicken drumsticks–
8-10 chicken drumsticks
2 inch piece ginger peeled and grated
4 green onions chopped
1/2 cup soy sauce
1/3 cup brown sugar
1/4 cup rice wine vinegar
1 tsp toasted sesame oil
1/2 tsp chili flakes
1/2 tsp sesame seeds
In a gallon freezer bag place chicken and add in each ingredient. Then seal bag and smoosh until mixed well and evenly distributed. Freeze in baking sheet.
To cook in crockpot thaw and cook on low for 6-8 hours or high for 3-4.
For baking place into baking dish and preheat oven to 400 degrees bake for 45-60 minutes until cooked through. Serve over rice with Asian veggies. Enjoy!
Cilantro lime chicken thighs
6-8 chicken thighs
4 garlic cloves minced
1/4 c. Chopped cilantro
3 tbsp lime juice
1 tsp cumin
1 tsp chili flakes
Pinch of salt and pepper
In a gallon freezer bag place chicken and drizzle with olive oil. Add all ingredients into bag and seal. Mix until well distributed. Remove all air from bag and freeze.
To bake place into oven at 425 degrees 45-60 minutes until chicken is cooked through.
In crock pot place thawed chicken and cook on low for 4-5 hours or high for 6-8 until chicken is cooked through.
Herb chicken thighs
6-8 chicken thighs
1 tbsp oregano
1 tbsp basil
1 tbsp thyme
1 tsp garlic salt
6-8 garlic cloves
Olive oil
Salt and pepper
In a gallon freezer bag place chicken and drizzle with olive oil. In bowl mix all ingredients then pour into bag. Seal and smoosh chicken until seasoning is well distributed. Place into baking sheet and freeze. To cook place into baking dish and bake at 425 degrees for 45-60 minutes until chicken is cooked clear through. At 30 mins make sure to pull chicken apart so it cooks evenly.
To make in crockpot thaw and place into crockpot. Cook on low for 6-8 hours or high for 4-6 hours until cooked clear through.
Sticky Orange Chicken
8-10 drumsticks
1/4 c. Balsamic vinegar
1/2 tsp grated ginger
2 tbsp brown sugar
1/2 cup orange marmalade
1 tsp salt and pepper
1 tsp sesame seeds
To bake place into baking dish and bake at 400 degrees for 45-60 minutes. At the 30 min mark make sure to arrange ch Ike. So they cook evenly.
In crockpot thaw and place into cooker. Cook on low for 6-8 hours or high for 3-4.
Ingredients:
4 Chicken breast
1 tsp oregano
1 tsp basil
8 strawberries
2 roma tomatoes
Fresh cilantro 4 tbsp
1 avocado
1 tsp lemon juice
salt and pepper
mixed greens (side salad)
1/2 balsamic dressing
1 box couscous
Chicken:
Place chicken into a pan to bake. Preheat oven to 375. Sprinkle both sides of chicken with salt, pepper, oregano and basil. Cover with foil and bake for 30 minutes or until chicken is cooked clear through.
Chop strawberries, tomatoes, avocado and cilantro. Place into a bowl and squeeze a half a lemon over top. Sprinkle with salt and pepper mix well.
For balsamic dressing place into a pan and bring to a boil reduce heat and let slowly boil and stir. Do not leave it will burn to pan and its not fun to clean (i have done a few times) Once it begins to reduce remove from pan and place into a serving bowl.
Make 1 box cous cous
To assemble place chicken onto plate and top with the strawberry mix. Drizzle the balsamic over the top. Serve with a side salad with cucumber, tomatoes and red onion. Drizzle with balsamic YUM!
and couscous
First add sausage to a Dutch oven and brown. Dice onion and garlic and add to pot. Sauté until they soften. Then add in the chicken stock, beans, tomatoes, and carrots. Bring to a boil and let boil 5-7 minutes. Then add in the kale and let boil 5-7 minutes longer. Reduce heat and let simmer while you slice baguette. Place into a sheet pan and drizzle with olive oil and place into oven at 400 degrees for 5-7 minutes until they began to brown. Remove and serve with soup. Ladder soup into bowl and top with cheese. Serve with bread! Enjoy!
