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.
1 16oz can chick peas (if making own hummus)
1 container pre-made hummus
1 24oz greek yogurt
fresh dill (bunch)
1 pack cherry tomatoes
1 jar kalmata olives
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)
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.
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)
Serve beef, salad, pita bread, hummus and greek yogurt. Dip pita bread and enjoy salad with an italian dressing.
In a mixing bowl add the crab and shreds with fingers until they are in small shreds. Then add the rest of ingredients and mix until everything is mixed evenly and is a nice creamy texture. Taste and add more salt if needed. Then cut tops off the tomatoes and spoon out the guts. Fill the tomato and then top with a little sprig of fresh dill! That’s it enjoy! They are so hard to stop eating!
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)
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