Week 27

*Philly Cheesesteak Sandwich

*Chicken Fajitas

*Instant Pot Country Style Pork Ribs

*Hashbrown Waffles

Philly Cheesesteak Sandwich

• 3 lb chuck roast
• 1 envelope Italian salad dressing mix
• 8 oz. pepperoncini pepper slices + splash of juice
• 8 oz. Giardiniera (Chicago style Italian sandwich mix), drained
• 1 can beef broth
• White American (or provolone) cheese slices
• hoagie buns

Place Chuck roast into the bottom of a crock pot then sprinkle with salad dressing mix. Add pepperoncini peppers plus a splash of juice, Giardiniera, and beef broth then lift up the roast to get broth underneath. Place a lid on top then cook on low for 9 hours or high for 5 or until meat shreds easily with a fork. Shred and place meat back into crock pot and cook on low for 1 more hour.

Split buns in half and put on a large baking sheet with middles face up. Put cheese on one half of the bun. Put in oven on broil and watch them constantly until they are golden brown. Take them out and spoon meat mixture on top and add additional cheese if desired.

Variation: cook meat as above and then drain and spoon off everything else leaving only meat. In a skillet sauté sliced onion in avocado oil until them are cartelized and then add sliced bell peppers (whichever color you prefer) for a few more minutes. Combine with meat and serve same way as above.

Chicken Fajitas (can be made with steak)

• 2 tsp. chili powder
• 2 tsp. salt
• 1 tsp. ground pepper
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. cumin
• 3 chicken breasts cut into strips (or steak)

Combine spices in a large ziplock bag and toss and then add chicken (or steak) that has been cut into thin strips and shake and massage the bag until all the meat has been coated with the spices.

• 1 onion sliced
• 1/2 red bell pepper sliced
• 1/2 orange bell pepper sliced
• 1/2 yellow bell pepper sliced (or green if you prefer)
• juice of one lime
• 1 Tbsp flour
• 1/4 cup water or broth

In a medium skillet, heat a Tbsp of avocado oil and add the onions and cook until they becomes translucent and then add peppers just for a couple minutes. Set aside when they are done.

In a large skillet, Heat 2 Tbsp avocado oil and add the contents of the ziplock bag and saute until meat is cooked through. The steak will cook faster than the chicken. Sprinkle the flour over the meat and stir for 1 minute. It should be a little pastey. Add the lime juice (more if you'd like) and the broth and stir until it makes a tiny bit of sauce. Add the onions and peppers to this skillet and toss until mixed together. Serve on fresh tortillas with lime wedges and sour cream and add some cheese if you'd like.

Instant Pot Country Style Pork Ribs

• 1 Tbsp Oil
• 8-10 country style boneless pork ribs
• Spice rub (recipe below)
• 1 cup apple juice
• 1 tsp. liquid smoke
• homemade BBQ sauce (recipe below)

Spice Rub

• 1/4 cup kosher salt
• 2 TBSP brown sugar
• 1 TBSP pepper
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 TBSP chili powder
• 1 TBSP smoked paprika
• 1 1/2 tsp cumin
• 1 pinch nutmeg

Combine in a bowl and mix well. Make this spice rub and rub each rib with the rub. It makes quite a bit, so either cut it in half or put what you don't use in a ziplock for next time. It will keep for a few months.

Turn the instant pot onto the saute mode or heat a pan over medium high heat if you don't have that mode. Add the oil and a few ribs at a time, turning to each side to brown slightly. Remove to plate and repeat until all ribs are seared.

Turn it off Saute mode and add the apple juice and liquid smoke into the bottom of the instant pot and stir, scraping up the remains from frying the ribs. 

Add the trivet and place the ribs on it. Attach the line and set the valve to seal. Turn the instant pot to high pressure and set for 45 minutes. Allow for 10 minutes natural release then turn the valve to do a quick release. 

Carefully, the ribs will be falling apart, remove the ribs to a baking sheet. Drizzle some of the homemade BBQ sauce over them and then serve the rest on the side for those that want more.

BBQ Sauce

• 2 1/2 cups ketchup
• 1/4 cup apple cider vinegar
• 1 TBSP honey
• 3 TBSP brown sugar
• 1 1/2 tsp smoked paprika
• 1 1/2 tsp garlic powder
• 1 TBSP mustard (honey mustard if you have it)
• 1 TBSP Worcestershire sauce
• 1 1/2 tsp molasses
• 1/4 tsp pepper

Add all ingredients to a saucepan over medium high heat and stir together. Heat just to a boil and then turn down to a low simmer and allow to cook for 30 min.

Hashbrown Waffles

• 2 cartons dehydrated hash browns rehydrated OR 1 Pkg frozen shredded hashbrowns
• 1 egg per waffle stirred with a fork
• shredded cheese
• cooked bacon crumbled or cubed pieces of ham or ground sausage cooked

Heat a waffle iron. Spray it really well. Sprinkle a thin layer of hash browns, then top with a raw scrambled egg and then sprinkle with cheese and meat and salt or seasoning salt and then top with another thin layer of hash browns. Close lid and cook until crispy.

Week 22

*Chicken Wild Rice Soup
*Creme Brulee French Toast
*Crock Pot Coca Cola Pork Barbeque
*Caribbean Salad

Chicken Wild Rice Soup

• 4 cans chicken broth
• 2 cups water
• 1 box Uncle Ben's wild rice original
• 1 onion chopped
• 1 cup carrots chopped
• 1/2 cup butter
• 3/4 cup flour
• 1/8 tsp. pepper
• 1/2 tsp. salt
• 2 cups half and half
• 1 1/2 cup chicken cooked and diced ( I use a  rotisserie chicken) 
• 8 slices bacon, cooked and chopped

Combine chicken broth, water, and rice, reserving the seasoning packet aside.  Boil for 25 minutes. During last 5 minutes, add carrots.  In a small skillet, melt a tablespoon of butter and sautee the onions until slightly browned. In a separate pan, melt butter and then add flour, salt and pepper and seasoning packet. Stir until smooth.  Then add the half and half and heat until thickened. Add this mixture to the rice mixture. Add the onions, chicken and bacon and heat through.  Add milk if too thick.

Creme Brulee French Toast

• 1/2 cup butter
• 1 cup brown sugar
• 2 TBSP light corn syrup
• 1 loaf Texas Toast or Texas French Bread
• 5 eggs
• 1 1/2 cup half and half
• 1 tsp. vanilla
• 1 tsp. salt

Melt the butter, brown sugar and corn syrup over medium heat until smooth, just until sugar is melted. Don't cook. Pour into an 11x17x1 cookie sheet. Cut each slice of Texas toast into thirds so you have 1"x3" strips. Arrange the bread strips in a single layer on top of the sugar mixture.

Mix the eggs, half and half, vanilla and salt; pour over the Texas toast. Refrigerate for at least 7 hours. Bake at 350 for 35-45 minutes until lightly browned.  When removed from the oven, immediately flip each piece over onto a serving platter or you can't get it out of the pan.  Serve with syrup.

Crock Pot Coca Cola Pork Barbeque

• 3 - 4 lb. Pork Roast, Boston Butt or Shoulder
• 6 oz. Coca Cola at room temperature
• Black Pepper, chili powder, garlic powder, brown sugar, salt, Wochestershire sauce, and liquid smoke 
• Granny's BBQ Sauce

Trim the excess fat from the roast. Season the bottom moderately with the seasonings. Place the roast in the crock pot and pour the Coca Cola in.  Season the top moderately and put the lid on. Turn it on low and cook for 12 hours.

Turn the crock pot off.  Carefully remove the roast to a large bowl or platter.  It will be very hot and falling apart. Dispose of the cooking liquid. After the crock pot cools a bit, wash it, dry it and return it to its base. After the meat has cooled enough that it can be handled, remove the fat and connective tissue and break the meat into medium pieces. Return the meat to the crock pot. Add the barbeque sauce and stir thoroughly. The objective is to moisten and flavor the meat, not to overwhelm it. Replace the lid. Turn the crock pot on low and cook for 4 more hours.

Serve the meat either as a main course or as an open face sandwich.

Granny's BBQ Sauce

• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/2 cup sugar
• 1/2 TBSP pepper
• 1/2 - 1 tsp. cayenne pepper
• 1/2 tsp salt
• juice of a lemon

Mix thoroughly and simmer for 15 minutes.

Caribbean Salad

• 1 large bunch Romaine lettuce
• 2 - 3 chicken breasts grilled
• 8 oz. can mandarin oranges, drained
• 1 red bell pepper, diced or sliced
• 4 - 5 green onions chopped
• 1/3 cup chopped fresh cilantro
• 6 - 8 TBSP dried cranberries
• black or regular sesame seeds

Dressing

• 1/4 cup fresh squeezed orange juice
• 3 TBSP white wine vinegar
• 1 1/2 tsp. dry mustard
• 2 TBSP sugar
• 1/4 tsp. sesame oil
• 1/4 tsp. kosher salt
• 3/4 cup canola oil

To prepare dressing, combine everything except canola oil in blender. Blend until sugar is dissolved.  With the blender running on low, remove the stopper from the lid and slowly drizzle in oil, mixing until just combined.  Store dressing in fridge until ready to use.

To prepare salads, divide lettuce between 4 plates, top with grilled chicken, mandarin oranges, bell pepper, green onions, cilantro and cranberries.  Drizzle with dressing and sprinkle with sesame seeds.

Week 20

*Breakfast Casserole
*Chicken/Corn/Tomato Soup
*Chopped Chinese Salad
*Tri Tip

Breakfast Casserole

• 10 slices of white bread cubed
• 1 lb. Jimmy Dean Regular ground sausage browned
• 2 cups grated cheddar cheese
• 1 1/4 cup milk
• 4 eggs
• 1/2 tsp. ground dry mustard
• salt and pepper to taste
• 1 can cream of mushroom soup
• 1/2 cup milk

In a greased 9x13 pan, arrange the cubes of white bread on the bottom.  Sprinkle the cheese on top of the bread cubes. Brown the sausage and drain. Sprinkle the sausage on top of the cheese. In a mixing bowl, combine the eggs, milk, salt and pepper and dry mustard. Pour over the bread cubes.  Cover and refridgerate overnight or 8 hours. In the morning, combine the soup and 1/2 cup milk and gently spread it over the sausage layer.  Bake at 300 for 1 1/2 hours.


Chicken/Corn/Tomato Soup

• 2 - 30 oz. cans of crushed tomatoes
• 1 - 14 oz. can chicken broth
• 2 can white shoepeg corn
• 2 cloves garlic minced
• 2 chicken breasts cooked and shredded
• 1/2 tsp red pepper flakes
• 1/2 cup chopped fresh cilantro

In a large soup pan, combine crushed tomatoes, chicken broth, and corn.  Heat to boiling and then cover and simmer for 30 minutes.  In the meantime, in a small skillet, heat 1 TBSP butter and cook the garlic for 15 seconds then add cut up raw chicken breasts.  Stir fry until chicken is cooked through then add red pepper flakes.  Cook for 1 more minute.  Shred chicken into smaller bite sizes and then put back in skillet to coat with butter, garlic and red pepper flakes.  Pour all of it into the soup.  Add chopped cilantro and heat for 5 more minutes. Top each serving with grated cheddar cheese, sour cream and FRITOS!!!!!


Chopped Chinese Salad

• 1 head cabbage, chopped
• 2 chicken breasts cooked and cubed
• 2 packages chicken flavor ramen
• 1 red bell pepper, chopped
• 4 - 5 green onions, chopped
• 1 cup slivered almonds, toasted
• 2 TBSP toasted sesame seeds

Chop cabbage.  Toast almonds. Chop red bell pepper into little pieces. Chop green onions. Cut up chicken into little pieces and sautee in teriyaki sauce in skillet with a little oil. Put aside ramen noodle spice packets. Break up ramen noodles into tiny pieces. Combine all and toss with dressing.

Dressing:

• 3/4 cup vegetable oil
• 4 tsp. sugar
• 1/2 cup cider vinegar
• 1 TBSP soy sauce
• 1 packet of ramen noodle spice
• salt and pepper to taste

Tri Tip

• 2 1/2 pounds tri-tip beef steaks
• 1 large onion
• 1/4 cup olive oil
• 1/4 cup A-1 steak sauce
• 1 cup teriyaki sauce (kikkoman)
• 3 TBSP chopped garlic
• 1 tsp. crushed red pepper flakes
• 1 tsp. hot sauce
• 1 can sprite
• 1 TBSP butter
• 1 8 oz. package mushrooms sliced

Stir together oil, steak sauce, teriyaki sauce, garlic, pepper flakes, hot sauce and sprite. Pour marinade into a large Ziploc bag, then add steaks and onion. Marinade overnight.

Remove steaks from marinade and grill for 5 - 10 minutes each side.  Meanwhile, strain onions from marinade.  Melt butter in a large skillet over medium-high heat.  Add strained onions and mushrooms, cooking until mushrooms have softened.  Serve sauteed mushrooms and onions with grilled steaks.

Week 18

*Welsh Cakes
*Asian BBQ Chicken with Coconut rice
*White Bean Chicken Chili
*Spicy Rigatoni

Welsh Cakes

• 2 cups flour
• 1/3 cup white sugar
• 2 1/4 tsp baking powder
• 1/4 tsp. salt
• 1/4 tsp ground cinnamon
• 1/4 tsp ground mace or nutmeg
• 1/2 cup cold butter
• 1/3 cup currants or raisins
• 1 large egg, lightly beaten
• 2-4 TBSP milk

In a large bowl, whicsk together the flour, sugar, baking powder, salt, ground cinnamon and mace. Cut the butter into samll pieces and blend into the four mixture with a pastry blender or two kinves.  The mixture should look like coarse crumbs.  Stir in the currants.  Add the beaten egg and enough milk to form a light dough.
Knead the dough gently on a lightly floured surface and roll to a thickness of 1/4 inch. Cut into rounds using a 2 1/2 inch cookie cutter.
Lightly butter a griddle, heavy frying pan or electric frying pan and heat to medium hot.  Cook the welsh cakes for about 5 minutes per side or until they are golden brown, but still soft in the middle.  Immediately after baking, sprinkle with white sugar.
Note: They can also be baked in a 350 degree oven on a parchment paper lined cookie sheet and bake for about 7 - 9 minutes on each side or until set and very lightly browned.


Asian BBQ Chicken with Coconut Rice

• 1/4 cup packed brown sugar
• 1/4 cup soy sauce
• 2 TBSP lime juice (about 1 lime)
• 1/8 tsp cayenne pepper
• 1/4 tsp curry powder
• 3-4 garlic cloves, minced
• 1 tsp fresh ginger
• 8 boneless, skinless chicken THIGHS
• green onions, sliced

Combine everything but the chicken in a small bowl.  Whisk to dissolve brown sugar.  Place marinade and chicken in a zip-loc bag.  Pop that bag in the fridge for a minimum of 4 hours, or longer if you have time.
Preheat a grill. Cook for 5-10 minutes on each side depending on the thickness.

Coconut Rice

• 2 cups white or jasmine rice
• 1 can coconut milk
• 2 cups water
• 1 tsp. Kosher salt
• splash of white vinegar
• 2-3 tsp white sugar

Combine ingredients in a saucepan and bring to a boil, stirring occasionally.  Turn heat to low and cover for 20minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Top with chicken and green onions.


White Bean Chicken Chili

• 2 cans Great Northern Beans
• 2 (12 oz) cans chicken broth
• 1 cup salsa
• 1 can corn or 10 oz frozen corn
• 1 (12 oz) can chicken breast drained
• 1 1/2 tsp cumin
• 1 tsp garlic powder
• 1-2 cups shredded cheddar cheese

Put everything in a soup pot except cheese and simmer for 45 min. Stir in cheese. 

Optional: Serve with toppings. (additional cheese, green onions, tortilla chips) Good over rice too.

Spicy Rigatoni

• 2 TBSP oil
• 1/2 TBSP crushed red pepper
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 1 TBSP Chopped garlic
• 2 chicken breasts, cooked and cubed
• 3/4 cup marinara sauce
• 1/2 cup alfredo sauce
• 1/4 cup peas
• 1 pound Rigatoni pasta

Cook pasta according to package directions. In a skillet, heat oil.  Add crushed red pepper, salt, pepper, and garlic and saute just long enough for the garlic to caramelize and red pepper to release flavor into the oil.  Add sliced chicken and saute briefly to coat in spices. Add Marinara sauce first and then the alfredo and bring to a simmer. Pour over noodles and toss with peas.

Week 16 -

*Saucy Pork Chops

*Breakfast Sandwich

*Fancy Spaghetti
*Chicken Taco Salad

Saucy Pork Chops

• 4 pork chops
• 1 onion, sliced
• 1 can cream of chicken soup
• 1/4 cup ketchup
• 1 TBSP Worcestershire sauce

Brown pork chops in butter in skillet and transfer to baking dish. Sautee onions in left over butter and then spoon onto pork chops. Combine soup, ketchup and Worcestershire and pour over pork chops. Bake 350 for 1 hour.


Breakfast Sandwich

• 4 Light Multi-grain English Muffins
• 4 slices Pepper Jack Cheese
• 4 eggs
• 4 slices bacon, cooked

Scrammble eggs in a bowl and then cook in a skillet. Toast English muffin and when they pop up, immediately place a slice of cheese on the bottom.  Place scrammbled egg on cheese and then a slice of bacon split in half and then put the other side of the muffin on.


Fancy Spaghetti

• 1 lb. ground beef
• jar favorite spaghetti sauce (I like Emeril's homestyle)
• 16 oz. thin spaghetti noodles
• Sauteed mushrooms
• sauteed spinich
• fresh mozarella
• roasted pine nuts

Brown ground beef. Drain. Add spaghetti sauce. Simmer. Cook noodles al dente. Prepare toppings. Serve.

Chicken Taco Salad

Honey Lime Shredded chicken

• 3/4 cup honey
• 1/4 cup olive oil
• 1/2 cup lime juice
• 1 tsp. salt
• 1 med. jalapeno, seede and finely chopped
• 4-6 garlic cloves, crushed
• 2 - 3 lb. boneless chicken

Combine sauce ingredients in a bowl and mix well.  Place chicken in crock pot and pour sauce over the top, stirring to coat everything. Cook on low hear for 4 hours. Shred.

• Shredded chicken
• chips 
• Lettuce
• cheese
• pico de gallo
• homemade ranch
• black beans

Week 15 -

*Thai Chicken Panaang
*Granola

*Sweet and Sour Meatballs

*Quesadillas

Thai Chicken Panaang

• 1 can light coconut milk
• 2 TBSP soy sauce
• 2 tsp. sugar
• 1/2 tsp. kosher salt
• 1 TBSP curry powder

Combine ingredients in a small bowl and set aside.
In a skillet over medium-high heat add:

• 2 TBPS olive oil
• 1 tsp. crushed red pepper flakes (less for milder)
• grated zest of 1 lemon
• 1 TBSP minced garlic

Stir fry until fragrant, about 30 seconds. Add coconut milk mixture and bring to a boil, stirring occassionally.  Reduce heat and cook until the sauce thickens slightly, about 2 minutes.

• 4 - 5 chicken breasts, thinly sliced
• 1 red pepper, sliced
• 1/4 cup chopped fresh basil

Stir fry chicken in 1 - 2 TBSP olive oil over med-high heat until cooked through. Add red pepper and stir fry until tender-crisp. Pour sauce over chicken and peppers and add basil. Heat through and serve over jasmine rice.


Granola

• 8 cups oats
• 1 cup sesame seeds
• 1 cup sunflower seeds
• 1 cup coconut (not sugared)
• 1 cup powdered milk
• dash of salt
• 1 2/3 cups almonds
• 1 cup pumpkin seeds
• 1/2 cup flaxseeds

In blender combine:

• 1 cup brown rice syrup or honey
• 1 cup olive oil
• 1 tsp. vanilla

Mix honey mixture with oat mixture; work in. Dehydrator (with solid plastic liner) 95 degrees for 1-2 hrs. Stir. Not hard. Store in quart size ziploc bags in freezer.  It tastes best when eaten with Light Vanilla Soy Milk and fresh blueberries and strawberries. Or your favorite yogurt.

Sweet and Sour Meatballs

• 1 lb ground beef
• 1/2 cup rolled oats
• 1 egg slightly beaten
• 1/3 cup finely chopped onion
• 1/2 tsp salt
• pepper
• 1 tsp worcestershire sauce
• 1/3 cup milk

Combine all ingredients in a large bowl. Mix well (you can use your hands). Roll into balls. Place meatballs in a 9x9 in a single layer. Cover with sauce. Bake at 350 for 45 min. Half way through baking, turn meatballs or spoon sauce over them. Serve over rice.

Sauce:

• 1 cup brown sugar
• 1/2 cup vinegar
• 2 tsp mustard
• 1/2 cup preferred BBQ sauce
• 2 tsp worcestershire sauce

Quesadilla with corn salsa

• LaFlor uncooked tortillas
• shredded cheddar and monterrey cheese

Corn salsa (This is a large recipe - cut in half if you don't want so much)

• 1 12 oz bag frozen sweet white corn, defrosted and drained
• 2 medium-sized jalapeños, seeded and chopped
• 1/2 red onion, finely chopped (about 1/3 cup)
• 3/4 cup fresh cilantro, chopped
• juice of 2 limes
• 1/2 tsp salt
• 1/4 tsp pepper

Combine all ingredients in a bowl and mix, mix, mix.

Cook one side of the tortillas on a griddle or in a skillet. Flip and add cheese and spread corn salsa over tortilla. Cook until light brown on other side.

Week 13 -

*Crustless Quiche

*Oven Roast with Potatoes and Carrots
*Chicken Noodle Pasta with Brocolli and Carrots

*Classic Tacos

Crustless Quiche

• 9 - 10 slices of bacon, cooked and crumbled
• 1 cup shredded Swiss or cheddar (or combination)
• 1/4 cup minced green onions
• 4 eggs
• 1 cup milk
• 1/4 tsp. salt
• 1/8 tsp. pepper

Sprinkle meat, cheese and onions in a greased 9-inch glass pie plate (or non-stick cupcake/muffin tins - for little individual quiches, either regular or mini).  Beat eggs, milk and seasonings in mixing bowl.  Pour over meat mixture. Bake at 350 for approximately 20 minutes or until center is set. (less time if using muffin tins).

Oven Roast with Potatoes and Carrots

• Shoulder Chuck Roast
• 2 onions, sliced
• 5 - 7 Potatoes cut into fourths 
• Bag of Baby Carrots
• 2 Whole Celery stalks (Preferably the ones with leaves still attached. These are for flavor only)
• 2 cans Beef Consomme
• 1 can Cream of Mushroom Soup

Pour 1 can of Beef Consomme into a large Roaster Pan.  In a large skillet, melt 2 TBSP of butter and sear both sides of the roast.  Transfer to roasting pan. Add sliced onions to skillet and sautee until light brown.  Spoon onto top of roast in pan.  Place cut up potatoes and carrots and celery stalks in roaster. Mix other can of beef consomme and cream of mushroom soup in a small bowl and then pour over veggies and roast.  Cover and Bake in oven on 275 for 3 1/2 - 4 hours.  

Chicken Noodle Pasta with Broccoli and Carrots

• 6 cups chicken broth
• 1 packet Knorr Leek soup mix
• 1 tsp. Garlic powder
• 2 chicken breasts cooked and shredded
• 1 onion sliced
• 2 TBSP butter
• 1 cup heavy whipping cream
• 4 cups wide egg noodles
• Broccoli and carrots

Chop broccoli and carrots into little pieces. Steam for a couple of minutes. In a skillet, melt butter and sautee onions until limp and slightly browned. Place chicken breasts in a small baking dish and then put the cooked onions covering the top of them. Bake at 350 for 30-40 minutes. In a large soup pot, bring broth, soup mix and garlic powder to a boil.  Add noodles and boil for 7 minutes. Add heavy cream. Cut chicken into little pieces along with onions. Add to soup. Add veggies to soup. Heat through and serve.

Classic Tacos

• Ground Beef
• Tortillas
• Cheese
• Lettuce
• Sour cream
• Salsa

Brown Ground beef and drain. Add Taco seasoning packet. Shread Cheese, cut up lettuce and serve on tortillas with all the fixings. If you're feeling crazy, fry up some corn tortillas in a little oil in a skillet.

Week 12

*Breakfast Burritos

*Thanksgiving Brined Roasted Turkey 

*Stuffed Shells

*Market Street Clam Chowder

Breakfast Burritos

• 1/2 lb. ground regular/maple sausage (or bacon) (OR BOTH)
• 8 eggs
• shredded hash browns cooked until golden brown
• sharp cheddar cheese
• 8 flour tortillas

Brown the sausage and drain. Set aside. Cook the hash browns according to package directions. Set aside. Scramble the eggs and sprinkle with cheese towards the end. Put sausage and eggs and hash browns in tortilla and roll up. Dip in Salsa or ketchup.


Thanksgiving Brined Roasted Turkey

• 20 lb. unfrozen turkey
• 1 cup table salt to 1 gallon of water
• 2 onions
• 2 celery ribs
• apple
• 3 carrots

Soak the turkey completely covered in salt water for 10-12 hours. Rinse thoroughly and pat dry. Put the onions, celery, apple and carrots in the cavity of the turkey. Rub skin with butter all over. Put on rack in baking pan, pour 3/4 cup water in pan and cover with foil. Bake at 325 for 4 - 4 1/2 hours. Remove foil for the last hour.

Stuffed Shells

• 1 small jar favorite spaghetti sauce
• 2 cups shredded mozzarella cheese
• 2 cups cheddar cheese
• 2 cups small curd cottage cheese
• 3 beaten eggs
• 1/2 cup parmesan cheese
• 1 tsp garlic powder
• salt and pepper to taste
• 1 box jumbo shells, cooked and drained according to package directions

Spread a small amount of spaghetti sauce in the bottom of a 9x13. Combine remaining ingredients and stuff pasta shells with mixture and place in pan. Spoon remaining sauce over each shell perpendicular to the opening. Sprinkle with more parmesan cheese and bake covered at 350 for 30 minutes.

Market Street Clam Chowder

• 1 cup potatoes, diced
• 1 cup celery diced
• 1 cup onion, diced
• 1 cup green pepper, diced
• 1 cup leeks, diced
• 3/4 cup chopped clams, canned or fresh
• 3/4 tsp ground pepper
• 1 1/2 TBSP salt
• 3/4 TBSP whole thyme
• 6 bay leaves
• 1 tsp Tabasco
• 2 cup water
• 3/4 cup clam juice (drained from canned clams or purchased separately)
• 3/4 cup butter, melted
• 1 cup flour
• 2 quarts half and half

Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In a large saucepan, combine remaining ingredients except half and half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick.  Mixture will be slightly less thick than cookie dough. Remove chowder from heat.  Stir in half and half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.

Week 10 -

*Chicken Wild Rice Bake

*Tomato Basil Bisque

*Carnitas

*Spicy Peanut Chicken Lettuce Wraps

Chicken Wild Rice Bake

• 1 pkg Uncle Ben's Original Wild Rice
• 1/4 cup water
• 3 chicken breasts cooked and shredded
• 2 celery stalks finely chopped (optional)
• 1/2 onion finely chopped
• 2 TBSP butter
• 1/3 cup mayo
• 1 can cream of chicken soup

Saute onion in butter and set aside. Cook rice according to package directions. Combine cream of chicken, water, celery and mayo in a bowl. Add onions and chicken to mixture. Add rice. Stir until combined and put in a 9x13 baking pan. Top with corn flakes if you want. Bake at 350 for 30 minutes.

Tomato Basil Bisque

• 4 TBSP unsalted butter
• 1 onion thinly sliced
• 2-3 carrots, peeled and chopped
• 1 celery stalk, chopped
• 5 cloves garlic, minced
• 2 lg. cans and 1 small can whole tomatoes, with their juice
• 8 large fresh basil leaves
• pinch of sugar
• salt and pepper to taste
• 4 cups chicken stock
• 1/2 tsp allspice
• 2 cups heavy cream

Melt the butter in a large soup pot. Add the onions, carrots, celery and garlic.  Cook over medium heat until the vegetables have wilted, 10 minutes. Add the tomatoes and their juice, basil, sugar and salt and pepper. Cook for 5 minutes. Then add the broth and allspice and slowly bring to a boil.  Reduce heat, partially cover, and simmer for 50 minutes. Puree the soup, in batches in a blender or food processor.  Return it to the pot, add the cream, adjust the seasonings and heat through.

Carnitas

• 2-3 lb. pork roast
• 1 sm. can Herdez green salsa
• 1 sm. can Herdez red salsa
• 1 sm. can diced mild green chilies
• 2 medium potatoes cubed and cooked

Put pork roast in a crock pot with salsas and chilies on low heat.  Prepare potatoes and set aside. After about 6-7 hours, use forks to shred the roast. Add potatoes and mix through. Serve on rice, or in tortillas with cheese and cilantro.

Spicy Peanut Chicken Lettuce Wraps

• 1/4 cup chicken broth
• 1 TBSP cornstarch
• 1 TBSP sugar
• 2 TBSP soy sauce
• 1 TBSP white vinegar
• 1/4 tsp. cayenne pepper
• 1 TBSP oil
• 2-3 chicken breasts diced
• 1 clove garlic, chopped
• 1 tsp fresh ginger
• 1 red bell pepper diced
• dry roasted peanuts
• green onions
• cooked rice
• Romain lettuce leaves

Mix broth, cornstarch, sugar, soy sauce, vinegar and cayenne. Heat oil in skillet, add garlic and ginger until fragrant then add chicken and stir fry until chicken is cooked through. Add bell pepper and stir fry for 1 minute. Add sauce to skillet. Cook and stir about 1 minute or until sauce thickens. Stir in peanuts. Spoon rice and chicken mixture into Romaine leaves and sprinkle with green onions.

Week 8 -

*French Onion Soup
*Sour Cream Coffee Cake
*Smoked Turkey Bacon Gouda on Asiago Bagels
*Mushroom Pork Tenderloin

French Onion Soup

• 6 cups thinly sliced sweet onions
• 1/4 cup sugar
• 1/4 cup butter
• 1 can beef consomme
• 2 cans beef broth
• 4 cups water
• 1/2 tsp salt
• 6 slices French bread toasted
• 1/2 cup Gruyere cheese shaved (Parmesan works too)

Sprinkle onions with sugar and then sautee in butter until golden.  Add broth and water - cover and simmer 45 minutes. Ladel into individual bowls and then place a slice of bread on top and sprinkle with cheese and put under broiler for a few seconds. OR just put the bread and cheese in and eat it.

Sour Cream Coffee Cake

• 1 1/4 cups flour
• 3/4 cup packed brown sugar
• 1/4 tsp. salt
• 1/3 cup butter
• 1 tsp. baking powder
• 1/4 tsp baking soda
• 1/4 tsp ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/2 cup sour cream
• 1 egg beaten
• 1/4 cup chopped nuts (optional)

Combine flour, brown sugar and salt.  Cut in butter till crumbly.  Set aside 1/4 cup crumb mixture to put on the top.  To remaining crumb mixture add baking powder, baking soda, cinnamon, and nutmeg.  Mix well.  Add sour cream and egg; mix well.  Spread batter into a greased 8x8x2 baking pan (I always use my glass pie pan) Stir together reserved crumbs and nuts; sprinkle atop batter.  Bake at 350 for 30 minutes oruntil a toothpick inserted near the center comes out clean.  Serve warm.

Bacon Turkey Gouda Sandwich

• 8 slices bacon
• 1/2 lb Boar's head smoked turkey breast 
• smoked gouda cheese
• romaine lettuce
• tomato sliced
• signature dressing
• 4 asiago bagels cut in half

Signature dressing

• 1/2 cup mayo
• 1/4 cup ketchup
• 1 TBSP lemon juice, freshly squeezed
• 1/4 tsp dried mustard
• 1/2 tsp. Worcestershire sauce

Combine the ingredients in a small bowl. Stir until well combined. Refrigerate in an airtight container.

Take the bagel and spread the signature dressing over 1 side of the bagel. Then layer lettuce, tomato, turkey, Gouda and bacon, crisscrossing the bacon slices. Top with the other side of the bagel. This is also very good warmed like a panini.

Mushroom Pork Tenderloin

• 2 (1 lb) pork tenderloins
• 1/2 cup butter
• 1/2 lb. fresh mushrooms, sliced
• 1 onion sliced
• 2 chicken boullion cubes
• 1 1/2 cups water
• 1/4 cup flour
• 1/2 cup chicken broth

Melt the butter in a skillet and brown the pork on all sides until brown. Transfer pork to a baking dish leaving the butter in the skillet. Sautee the mushrooms and onion in the drippings in the skillet. Dissolve the boullions cubes in the water in a bowl.  Blend in the flour.  Add to the skillet.  Cook until thickened, stirring constantly.  Gradually stir in the chicken broth to desired thickness.  Pour over the pork. Bake, covered, at 350 for 1 1/2 hours.  Cut pork in 2 inch slices to serve.

Week 7 -

*French Toast/ Lil' smokies

*Grilled Chicken Pasta
*Mongolian Beef

*BBQ Chicken Pizza

French Toast and Lil' Smokies

• 8-10 pieces of texas toast
• 3 eggs beaten with a little milk and vanilla

Dip bread in egg mixture and place on griddle. Sprinkle each piece with cinnamon. Flip. Cook other side. Serve with cream cheese, syrup, and powdered sugar.

Put a whole bag of Lil' smokies in a skillet with 2 TBSP of water.  Cover and let simmer on med high heat for a few minutes.  Take off lid and let water evaporate and toss smokies until they start to brown a little on the sides.

Grilled Chicken Pasta

• 2 boneless, skinless chicken breasts
• 16 oz. of favorite pasta (fusilli, penne, bowtie)
• 1/4 red pepper diced
• 1/4 green pepper diced
• 1/4 orange pepper diced
• 3 - 4 spring onions sliced (or red onion)
• 2 - 3 carrots chopped
• 1/2 cucumber chopped

Dressing:

• 3/4 cup mayo
• 1 TBSP vinegar
• 1 TBSP lemon juice
• 1 TBSP veggie oil
• 1 TBPS water
• 1 tsp. Worchestershire sauce
• 1/2 tsp. dried oregano
• 1 tsp. sugar
• 1 clove garlic minced

Grill 2 chicken breasts with a little olive oil, salt and pepper. After it cools, chop into bite sized pieces. Cook pasta according to package directions.  Drain, but don't rinse. Spread on a cookie sheet to cool and dry. Combine pasta, chicken and veggies in a large bowl and pour about 3/4 of the dressing on top and mix well.  Add a little salt and pepper. Taste becomes more intense if it sits in the fridge for several hours, but you may need to add a little more dressing before serving.

Mongolian Beef

• 2 tsp. avocado oil (canola,vegetable)
• 1/2 tsp. fresh ginger ( I get this in a little jar already minced)
• 1 TBSP garlic minced
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup DARK brown sugar
• 1 cup oil for frying
• 1 lb. flat iron steak (flank steak works too)
• 1/4 cup corn starch
• 3 - 4 green onions chopped

Cut steak into thin slices. Put cornstarch in a bowl and dip each piece of steak into the cornstarch to apply a VERY thin dusting to both sides. Lay the meat on a cookie sheet.  Let the meat sit for about 10 minutes.  Make the sauce by heating 2 tsp. of oil in a medium saucepan.  Add ginger and garlic to the pan and sautee for 30 seconds then add soy sauce and water.  Bring to a boil and then add sugar.  Bring back to a boil and let it boil for 3-4 minutes.  Remove from heat and set aside.  Heat oil in a large skillet.  Put the meat a few pieces at a time in the oil for about 10-30 seconds just until the meat begins to darken on the edges.  Turn meat.  Cook only for 20 more seconds.  Use tongs or a slotted spoon to remove the meat out onto a paper towel.  When all the meat has been cooked, dispose of hot oil and clean pan or use a new pan. Put cooked meat into the pan, add the sauce and heat over medium heat. Add green onions at the last minute. Serve over cooked rice.

BBQ Chicken Pizza

some of my kids don't like cilantro or onions

• Pizza Crust
• 2 chicken breasts
• Favorite BBQ Sauce
• Smoked Gouda shredded
• Red onion Diced
• Cilantro chopped

Place 2 chicken breasts in baking dish and cover with BBQ Sauce.  Bake at 350 for 30 minutes. Shred. Make Pizza crusts. When Crust comes out, spread BBQ sauce on it and cover with cheese.  Sprinkle red onion, cilantro and chicken over cheese. Bake until cheese is melted.

Pizza Crust

• 1 pkg. dry yeast
• 1/4 cup warm water
• 2 1/2 - 3 cups flour
• 1 tsp. salt
• 2 TBSP olive oil
• 2 TBSP honey
• 3/4 cup cold water

Dissolve yeast in warm water and let stand for 10 minutes. In mixing bowl, combine flour, salt, olive oil, honey and cold water. Add yeast mixture and knead with dough hook for 5 minutes. Cover with plastic wrap and let rise about 1 hour.
Divide dough in half and shape each half into a 12" round.  Prebake custs for 10 minutes at 450 degrees before adding toppings.  After topping pizzas, bake again for 10 - 12 minutes.  Make 2 pizza crusts.

Week 5 -

*Roast turkey and gravy

*Garden salad
*Overnight Crepes
*Turkey lasagna

Roast Turkey

Take your Turkey Breast, wash it and pat it dry.  Rub butter all over it and place it in a roaster pan.  Put a skinned onion and 6 whole garlic cloves and an apple in the chest cavity.  Cook on 325 for 20 minutes a pound.

Gravy
Remove turkey from pan and separate drippings/broth from the grease.  Measure 1/4 cup of grease and put it into a sauce pan.  Turn to medium heat and cook until it's hot and bubbly.  Add 1/4 cup flour and stir until hot and bubbly.  Add 2 cups of reserved drippings/broth from turkey.  If you don't have enough, add milk.  Stir constantly until thickened.

Garden Salad

• romaine lettuce chopped
• red pepper diced
• carrots diced
• tomatoes diced
• celery diced
• cucumbers diced
• red onion diced
• peas
• cheddar cheese grated
• cheddar goldfish
• Homemade Hidden Valley Ranch Dressing
• 
  

Overnight Crepes

• 1 cup milk
• 1 cup flour
• 2 eggs
• 1/3 cup water
• 3 TBSP oil
• 1/2/ tsp salt
• 1 - 2 tsp sugar

Place all ingredients in a blender. Blend until smooth. Refrigerate overnight.
Heat a small, non-stick skillet over medium heat. Grease pan with cooking spray or butter and cook crepes until edges are crisp and center is set, about 45 seconds per side.

Toppings:
butter/syrup
peanut butter/syrup
stawberries/bananas/whip cream
nutella
nutella/bananas
chocolate topping

Turkey Lasagna

With your left over turkey from the previous meal, make this simple meal.

• 8 oz. lasagna pasta
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 cup grated Parmesan cheese
• 1 cup sour cream
• 1 onion, finely chopped
• 1 cup sliced black olives
• 1/2 tsp. garlic salt
• 3 cups cooked turkey broken up into chunks
• 2 cups cheddar cheese, grated

Cook and drain lasagna pasta according to package directions; set aside.  Combine next 8 ingredients and mix well. Stir in pieces of turkey.  Place 1/4 of the soup mixture in the bottom of a well greased 9 x 13 baking dish.  Use 1/3 of the pasta and 1/3 of the cheese for the first layer. Repeat, layering with another 1/4 of the soup mixture, 1/3 of the pasta and 1/3 of the cheese. Use 1/4 of the soup mixture and the final 1/3 of the lasagna pasta for the next layer. Then, cover with the remining 1/4 of the soup mixture.  Cover and bake for 20 minutes at 350. Uncover and add the remaining 1/3 of the cheese mixture.  Continue baking, uncovered, for 20 minutes.

Week 3 -

*Pancakes, eggs/cheese, sausage

*Monterrey Chicken

*BBQ ribs

*Mac n' cheese

Pancakes

• 1 1/4 cups flour
• 3 tsps. baking powder
• 1 TBSP sugar
• 1/2 tsp. salt
• 1 egg
• 1 cup milk
• 2 TBSP vegetable oil

Mix together and bake on hot griddle.

Cinnamon Syrup

• 1 cup sugar
• 1/2 cup corn syrup
• 1/4 cup water
• 3/4 tsp. cinnamon
• 1/2 cup evaporated milk

Combine sugar, corn syrup, water and cinnamon in small sauce pan.  Bring to a boil and boil 2 minutes.
remove from stove and add evaporated milk.  Serve warm.

Eggs/Cheese

Whisk together eggs and a little milk.  Cook in a skillet.  When done, sprinkle with melted cheese, turn off burner and cover with a lid for 30 seconds.

We love sausage links.

Monterrey Chicken

• Chicken (I use chicken tenders)
• BBQ sauce
• Bacon
• Swiss cheese

Cook chicken in bbq sauce-either grill or bake at 350 for 35 minutes or so. Top with cooked bacon and swiss cheese slices. Cover on grill or bake in oven until cheese melts. I like to serve it with mustard/mayo sauce.

BBQ ribs

• 2 cups ketchup
• 1/2 cup oil
• 1/2 cup liquid smoke
• 4 dashes soy sauce
• 1 cup pace picante sauce
• 1/2 cup brown sugar
• 1 tps garlic powered
• 6-8 lbs boneless country style pork ribs

Cover ribs with half of the sauce. Bake at 275 for 6 hours, covered with foil or lid. Drain off drippings before serving. Heat up other half of sauce and serve hot over ribs. serves 6-8.

Homemade Mac n'cheese

• 1 TBSP vegetable oil
• 1 (16-oz) pkg elbow macaroni
• 4 TBSP butter
• 1/2 cup shredded Muenster cheese
• 1/2 cup shredded Cheddar cheese
• 1/2 cup shredded sharp Cheddar
• 1 1/2 cups half and half
• 8 oz cubed processed cheese food
• 2 eggs beaten
• 1/4 tsp salt
• 1/8 tsp ground black pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain well and return to cooking pot. In a small saucepan over medium heat, melt butter; stir into macaroni. In a large bowl, combine the cheeses; mix well. Preheat oven to 350. Add the half and half, 1 1/2 cups of cheese mixture, cubed processed chese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 1 1/2 quart casserole dish. Sprinkle with remaining 1/2 cup of cheese. Bake for 35 mintues or until hot and bubbling around edges; serve.