Brown beef in a skillet and drain fat. Then add in diced onions and sauté until tender. Then add in diced tomatoes, garlic powder and red pepper flakes. (Leave out flakes if you don’t want heat) Let simmer until hot. In a big bowl add the enchilada sauce and tomato soup, mix well.
In a 9 by 11 pan pour a little of the red sauce in bottom of pan and spread around evenly. Make sure it has a good coat of the sauce so tortillas don’t stick to pan when cooking. Next take the meat mix and spoon into tortilla, then top with a spoon of red sauce, and a tbsp mozzarella cheese and a tbsp of cheddar cheese. Add in 3-4 pepperoni slices and roll the tortilla up placing it in the dish with the seam side down. Repeat until pan is full. About 8-10 tortillas. Then pour layer the remaining meat mixture on top of tortillas and add a few more pepperonis, top with a layer of both cheeses and cover with foil. Bake at 375 for 20-30 minutes until bubbling. Remove foil and then broil for 5-7 minutes until top is crispy if you would like! Serve with a crispy side salad and tortilla chips! Enjoy!
Place burger into bowl and add in half a diced yellow onion and taco seasoning. Mix well then patties into 6 burgers. Place into a medium high grill and grill until done to your liking. We like ours a little pink so we do about 5 minutes per side. Then we add cheese and set onto plate. You should also slice half of the red pepper in thick slices width wise and slice onion strips with the other half of the yellow onion. Drizzle them with olive oil and place into the grill when you start the burgers. I like to add in jalapeños 4 sliced lengthwise and grill those also but you will get lots of heat! But we like it that way! While burgers and veggies are cooking dice your half a red onion, the jalapeño, half the red pepper into small pieces and chop cilantro. Place into a bowl and then add the lime juice and season with salt to taste. Slice the avocado so it’s ready to top.
To assemble: place burger onto a bun or into a flour tortilla (we throw them on the grill to crisp and heat just for a few minutes) then add the roasted red peppers and onion, the PICO we made and then the avocado! Then enjoy!!!!
First brown meat and drain fat. Then add back to pan, add in diced onions and minced garlic. Let sauté a few minutes until soft. Then add in tomato soup, tomato juice, garlic salt and diced tomatoes. Bring to a simmer and let cook for about 5-7 minutes to reduce. In a large pot cook mini shells until aldente. Then drain noodles and add into sauce. Add in the cheese and stir until melted. Sprinkle with fresh parsley and enjoy!!!
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
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 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 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!