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 26

*Protein Smoothie
*Taco Crunch Wrap
*Red Curry
*Tuna Lettuce Wrap

Protein Smoothie

• 8 oz. almond breeze unsweetened vanilla almond milk (I like the one with coconut too)
• handful of spinach
• 1/2 frozen banana
• 1 TBSP peanut butter or scoop of peanut butter powder
• 1 scoop favorite chocolate (or vanilla) protein powder 

Blend together in a blender. Enjoy


Taco Crunch Wrap

• Large burrito size Tortillas
• tostada shells
• 1 can Refried Beans 
• 1 pound ground beef
• taco seasoning
• jar of salsa con queso
• shredded lettuce
• shredded cheese
• sour cream

In a skillet, cook ground beef, drain fat and add taco seasoning according to pkg directions. Set aside. Warm refried beans in a separate pan. Cut a tortilla in an X across the center  - into 4 sections. Set aside.

Take a whole tortilla and spoon some beans onto the center in a circle as large as the tostada shell. Then spoon some ground beef onto the beans and then top with queso. Then take a tostada and place it onto the beans, meat and cheese. Top tostada with a thin layer of sour cream and then add shredded lettuce and cheese. (You can also add things like olives, tomatoes, avacados, cilantro) Then take one of the tortilla triangles and place it on the lettuce and cheese. Carefully take the edges of the whole tortilla that is on the bottom and fold it up over the triangle piece of tortilla and continue folding up the edges until its all wrapped up. Carefully place it folded side down onto a griddle or skillet and cook it until it is browned and then turn it over and cook the other side until it is toasted. The wrapped side should stay together after cooking.

Red Curry

• 3 skinless boneless chicken breasts
• 1 can bamboo shoots slivered
• 1 small onion chopped
• 1 cup carrots sliced
• 8 lg. basil leaves slivered
• 1 Tbsp oil (olive, canola, coconut)
• 2 tsp fresh garlic
• 2 tsp fresh ginger
• 2-3 TBSP red curry paste
• 13 oz can coconut milk
• 1 tsp kosher salt
• 2 Tbsps brown sugar
• 1 Tbsp fresh squeezed lime

Cut chicken breasts up into bite size pieces. In a little bowl, combine coconut milk, brown sugar, and salt. Set aside. Put oil, garlic, ginger, chopped onion in a skillet. Sautee until onion is transparent and then add the chicken pieces. Cook until cooked through. Add curry paste and cook about 1 minute. Add coconut milk mixture and bring to a boil on med high heat. Reduce heat to medium and cook until reduced and thickened, about 10 min. Add carrots, bamboo shoots and basil and cook about 3 more minutes. Remove from heat and add lime juice. Serve immediately with rice.


Tuna Lettuce Wrap

• Romaine lettuce leaves washed
• 1 can tuna
• mayo or miracle whip
• sharp cheddar cheese sliced
• granny smith green apple sliced

Drain water off tuna and add mayo or miracle whip to your liking. Take a romaine lettuce leaf and put tuna down the center. Top with cheese slices and apple slices. Wrap it up in the lettuce leaf and enjoy.

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 14

*Tomato Soup/Big Kid Grilled Cheese 

*Garlic Lime Chicken

*Tostadas

*Cookout Hamburgers

Tomato Soup/Big Kid Grilled Cheese 

• Campbells Tomato Soup
• Chicken broth
• Prairie Grain Honey Whole Wheat Bread
• Gruyere cheese
• Vermont White cheddar
• American cheese
• Smoked Bacon

Mix the Tomato soup with as much chicken broth to reach desired consistency. Heat til bubbling. Butter one side of each piece of bread and layer on cheese and bacon.  Grill.


Garlic Lime Chicken

• 1/2 cup brown sugar
• 1/4 cup vinegar
• 1/4 cup olive oil
• 1 tsp. mustard
• 6 cloves garlic
• 3 TBSP lime juice
• 3 TBSP lemon juice
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 6 chicken breasts

Mix all ingredients in a bowl with a wire whisk. Put chicken strips into a lg. ziploc bag.  Pour marinade over chicken and seal bag.  Refrigerate for  hours. Pour chicken and marinade onto a jellyroll pan that has edges.  Sprinkle with paprika.  Broil for 15-20 minutes until chicken is done.

Tostadas

• Tostadas
• Mexican Rice (see recipe below)
• Refried Beans or refried black beans
• Shredded Cheese
• tomatoes diced
• olives
• shredded lettuce
• salsa verde
• sour cream

Warm tostadas in oven. Warm refried beans in a saucepan. Make mexican rice. Layer all ingredients on a warm tostada.

Mexican Rice

• 1 cup rice
• 1 TBSP oil
• 1/2 green pepper, diced
• 2 cups water
• 1 can (small) tomato sauce
• 1 tsp. garlic powder
• 1 tsp. Knorr Suiza chicken bouillon
• 1/2 tsp. cumin

In a shallow, large saucepan, brown rice in oil with green pepper.  When browned add tomato sauce.  Mix together. Add water and spices. Cook on high, covered for 3 minutes. Reduce heat to low and cook for 10 more minutes, still covered.  Turn off heat until done.


Cookout Hamburgers

• 2 lbs. ground beef
• potato buns
• cheese
• ketchup
• mustard
• lettuce
• pickles
• grilled red onions
• tomatoes

How I make my patties:

I buy 75/15 ground beef if I'm cooking them on the grill. It has more flavor.

I take a 1/3 cup measuring cup and fill it with ground beef. I then flip it onto a square of wax paper and flatten it with the bottom side of a small salad plate. It makes a perfect circle and you can squish it to desired thickness. I sprinkle them with all seasoning salt on the grill. Add cheese just before taking them off the grill.

I always make grilled onions by slicing a red onion and then grilling them in a skillet with a little brown sugar until they are just tender. They're awesome.

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.