Kale with Cashew Cream Sauce

2 large bunches kale, tough stems and center ribs removed
1 cup raw cashews
1 cup almond milk
1/4 cup onion flakes
1/2 tsp. seasoned salt (or to taste)

Steam kale for 15 minutes or until tender. Meanwhile, blend cashews, milk, onion and seasoned salt in food processor or blender until smooth and creamy.  When kale is done, press with paper towels to remove excess water, chop and mix with sauce.

No-Meatballs

1-2 Tbsp. oil
½ cup diced onion
3 cloves garlic
¼ cup diced celery
1 tsp. parsley
¼ tsp. sage
1 tsp. basil
1 tsp. oregano
1 ½ cup cooked lentils or 1 15-oz can lentils drained
¼ cup cooked brown rice
3 Tbsp. tomato paste
1 Tbsp. whole wheat flour
1 tsp. seasoned salt
2 Tbsp. nutritional yeast
pepper to taste
2 Tbsp. vital wheat gluten (optional – for chewier consistency)
Marinara

Preheat oven to 350°.  Sauté onion, garlic and celery in oil for 5 minutes.  Add parsley, sage, basil and oregano and sauté another 5 minutes, adding oil as necessary.

In a large bowl, combine sautéed vegetables with the remaining ingredients and mix well.  Mash lightly with a potato masher.  With wet hands, form balls with dough.  Place on greased baking sheet and bake for 30 minutes.

Serve with marinara.

Whiter Whites (don't eat this one!)

1 48 oz. pkg. powder Cascade (dishwasher detergent)
3 lb. box Oxi Clean White Revive

Mix together and store in a container.

1 cup Cascade/Oxi mix
1 cap full Persil Pro-White Technology Powder Pearls (laundry detergent, can be found at Walmart, Amazon, etc.)
1 cup white vinegar

Add garments to washer and fill with hot water.  While filling, add Cascade/Oxi mix, Persil and vinegar.  Let soak for several hours or overnight.  After soaking, finish wash cycle then rinse and dry.

Blackberry Cobbler

1 1/2 cup flour
3/4 cup sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 cup cold butter
1/4 cup boiling water
4 Tbsp. cornstarch
1/4 cup cold water
1 1/2 sugar
1 1/2 Tbsp. lemon juice
6 cups blackberries

Preheat oven to 400°.

In a large bowl, mix flour, 3/4 cup sugar, baking powder and salt.  Cut in butter until mixture resembles coarse crumbs.  Stir in enough boiling water until mixture is evenly moist (may require a little more or less water).

In a large sauce pan, dissolve cornstarch with cold water.  Mix in remaining 1 1/2 cup sugar, lemon juice and blackberries.  Bring to a boil, stirring frequently.  Transfer to 9x13 pan while very hot and quickly drop flattened dough pieces onto the fruit mixture.  Quickly place in oven (otherwise dough will get soggy) and back for 25 minutes or until dough is golden brown.

**Can use a cast iron skillet.

**The dough is SO good, you may want to double it (making the dough layer a little thicker) while keeping the berry amount the same :).

**Try with other fruit as well (sliced peaches, apricots, raspberries, etc.)!

Parmesan Sweet Potatoes

2 sweet potatoes peeled & cubed
2 tsp. garlic, minced
1 Tbsp. olive oil
2 Tbsp. butter, melted (don't skip the butter, it is essential!)
4 Tbsp. grated Parmesan cheese
1/2 tsp. garlic salt
1/2 tsp. Italian seasoning

Preheat oven to 400° and place tinfoil on a cookie sheet then lightly spray.

Place sweet potatoes in large mixing bowl with lid (or a large ziploc bag).  Pour oil and melted butter over and toss until well coated.  Combine the rest of the ingredients in a small bowl and pour over sweet potatoes and toss.

Place on prepared cookie sheet in a single layer.  Bake for 18-22 minutes.

Sweet Potato Sausage Bake

2 medium sweet potatoes, diced
1 lb. ground sausage
1/2 green pepper, diced
1/2 red pepper, diced
12 eggs, beaten
1/2 cup cottage cheese
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder

Preheat oven to 350° and grease a 9x13 pan.

In a skillet, brown sausage, remove and drain excess grease; Add sweet potatoes to skillet along with a little oil and cook until soft, about 15 minutes.  Combine sausage, and sweet potatoes in 9x13 pan.  Mix the remaining ingredients in a medium bowl and pour over sausage mixture.

Bake for 45 minutes or until eggs are cooked.

Chicken Quinoa Bowls

2 - 4 chicken breasts
2 cups water
1 cup quinoa
1 can corn
1 can black beans
Avocado, diced
Italian Dressing

Place chicken in in crock-pot.  Cook for 4-6 hours on high; shred.

In a medium saucepan, boil water.  Add quinoa and reduce heat to simmer.  Simmer 15 - 25 minutes until quinoa is tender and water is absorbed.

Warm corn and black beans.

In individual serving bowls, combine quinoa, chicken, corn, black beans and avocado and dress with Italian dressing.  Serve warm or at room temperature.

Spinach Salad

1-2 lbs. fresh spinach, washed & torn
4-6 hard boiled eggs, chopped
12 slices of bacon, crumbled
Fresh mushrooms, sliced
Pecans, chopped
1 box of croutons

Dressing:
1 cup oil
2 tsp. Worcester sauce
1/4 cup white vinegar
3/4 cup sugar
1/4 cup onions, finely chopped
1/3 cup ketchup

Toss salad ingredients with dressing

Fresh Basil Pesto

2 cups fresh basil leaves, packed*

1/2 cup Parmesan cheese

1/2 cup olive oil

1/3 cup pine nuts

3 garlic cloves, minced

Salt and pepper to taste

Combine basil and nuts in a food processor; pulse several times.  Add garlic and pulse again.  Slowly add olive oil in a constant stream while food processor is on.  Stop to scrape down the sides with rubber spatula.  Add grated cheese and pulse until blended.  Add a pinch of salt and pepper to taste.

Serve with pasta, over baked potatoes or spread over toasted baguette slices.

Eat within 7 days or freeze for up to 1 year.

*great way to use all that fresh garden basil!  Make several batches and freeze!

Corned Beef & Cabbage

1 corned beef packet w/ seasoning

5 cups carrots, sliced

10 small red potatoes, cut into 1/3's

1/2 head cabbage, cut into large chunks

Place corned beef in large crock-pot (including juices from packaging).  Add included seasoning.  Cook on low heat for 12 hours.  When 4 hours are remaining, add carrots (first, so they get mostly covered in juice) and potatoes.  When 3 hours are remaining, add cabbage.

Serve with salt and butter.

Mustard Sauce for dipping:
Mustard
Mayo
Sugar
Salt
Pepper

Combine equal amounts of mustard and mayo and add sugar, salt and pepper to taste.  Serve with corned beef.

Baked Beans

1/4 cup chili beans
1/4 cup great northern beans (aka white beans)
1/4 cup black beans
1/4 cup red kidney beans
1/4 cup pinto beans
5 cups water
1 15-oz can tomato sauce
1 clove garlic, minced
1 tsp. onion powder
1/4 cup ketchup
1/4 cup brown sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. mustard
1/2 cup bacon crumbles
Salt and pepper

Combine dry beans and water in large crock-pot.  Cook on high for 4 - 6 hours, until beans are soft.  Drain water and add remaining ingredients, salt and pepper to taste.  Heat for 30 minutes on high until warmed.

Zucchini Bake

2 medium-sized zucchini, sliced in half-moon slices
2 medium-sized yellow squash, cut in half-moon slices
2 tsp. basil
2 tsp. onion powder
1/2 tsp. thyme
3/4 tsp. garlic powder
1/2 cup shredded Mozzarella cheese
1/2 cup Parmesan
Salt and pepper to taste

Preheat oven to 350º.  Grease an 8x8 baking dish; set aside.

In a mixing bowl, combine ingredients and put in baking dish.  Bake uncovered for 25 - 30 minutes.  Remove from oven and sprinkle more cheese on top if desired.  Bake 10 - 15 minutes longer, or until cheese is browned and zucchini is cooked.

Seven-Layer Bean Dip

2 cans refried beans (can use homemade version HERE)
2 ripe avocados
1 tsp. lime juice
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 cup sour cream
1 cup shredded Cheddar cheese
1 can olives, sliced
1/2 onion, diced
2 Roma tomatoes, diced

In the bottom of a 9x13 pan, spread refried beans in a flat layer; set aside.

In a food processor or stick blender, combine, avocados, lime juice, garlic and onion powder.  Spread on top of refried beans.  Spread sour cream on top of avocado layer (covering completely so avocados don't turn brown).  Sprinkle cheddar cheese, olives onions and tomatoes on top.  Refrigerate several hours before serving.

Serve with tortilla strips.

Gravy made from Drippings

3 Tbsp. butter
3 Tbsp. flour
2-4 cups drippings or broth
Salt
Pepper

Melt butter in pan. Slowly whisk in flour until a roux (or paste) forms. Whisk in drippings over medium heat until desired consistency and thickness. Season with salt and pepper.

Potato Salad

Red potatoes

Eggs

Dill pickles

Mayonnaise

Onion Powder

Garlic powder

Salt

Pepper

Instant Pot Method:

Place the desired number of potatoes in an instant pot using the bottom rack and 1 - 2 cups of water.  Add eggs on top of potatoes.   Pressure cook for 5 minutes and quick release.  Place eggs in an ice water bath and let potatoes cool on the counter.

Stovetop Method:

Boil potatoes in a large pot of water until fork tender - do not over cook.  Approximately 20 - 30 minutes, depending on size.  Drain and let cool.

Place eggs in a small pan and cover with cold water.  When water boils, remove from heat and cover with a lid.  Let sit for 10 minutes.  Then place eggs in an ice water bath to cool.

Dice potatoes, eggs and pickles and put in a large salad bowl.  Add mayonnaise (enough to coat), garlic, onion powder, salt and pepper to taste; mix well.  

Refrigerate several hours before serving.

Barbecue Chicken Sandwiches

2 chicken breasts*
Barbecue sauce
Buns

Place chicken in cock-pot, pour barbecue sauce over chicken, enough to coat.  Cook on high for 4 - 6 hours; shred.

Place shredded chicken on buns.  Top sandwich with coleslaw found HERE if desired (highly recommended!).

*chicken breasts may be frozen, adjust cooking time accordingly.

Rice Pilaf

4 Tbsp. butter
6 clothes garlic, minced
2 cups rice, uncooked
5 cups chicken broth, divided
1 tsp. salt
3/4 tsp. pepper
1 tsp. lemon juice

Preheat oven to 375º.

In a saucepan or skillet, melt butter over medium heat.  Add garlic and rice and cook until golden brown, about 5-6 minutes.  Stir in 2 cups of broth, salt and pepper; bring to a boil.  Pour mixture into a large casserole dish, cover and bake for 25 minutes.

Remove from oven and add remaining 3 cups of broth, stir, cover and bake for another 15 - 25 minutes, until water is absorbed and rice is tender.  Stir in lemon juice and fluff with a fork.

Mesquite Salmon

1 Weber Mesquite Marinade Mix seasoning packet
1/4 cup water
1/4 cup olive oil
2 lbs. salmon filets

Combine marinade mix, water and oil in a resealable plastic bag; mix well.  add meat, turning to coat.  Seal bag; marinate in refrigerator for 15 - 30 minutes.  Remove meat and discard remaining marinade.

Preheat oven to 350º.

Place filets in a hot, oven-safe frying pan*, on medium heat.  Brown filets on each side.  Frying tip:  When flesh is loose from pan, it's browned and ready to flip.

Place frying pan in oven and finish cooking for 5 - 7 minutes.  Do not overcook.  Fish is cooked when it flakes.

*If an oven-safe frying pan is not used, transfer filets to baking sheet before baking.

Vegetable Toscana Soup

1 lb. Italian Sausage
5 cans chicken broth
1 cup water
1/4 cup onion, diced
3 carrots, peeled & sliced
4 celery stalks, sliced
5 small red potatoes, cubed
1 can white beans
1 clove garlic, minced
2 cups whipping cream
Salt and pepper to taste
Bacon bits
Kale, finely chopped

Brown sausage, keeping pieces large and not finely chopped;  drain, set aside.

Place broth in large pot and bring to a boil.  Add onion, carrots and celery.  Bring to a boil and boil for 4 minutes.  Add potatoes, bring to a boil and boil for 6 more minutes.  Add sausage, beans, garlic and cream.  Bring to a boil and remove from heat.  Add salt and pepper and desired amounts of bacon bits and kale before serving.

Mongolian Beef over Rice

2 ½ lb. flank steak
¼ Cup cornstarch
2 Tbsp. olive oil
1 Tbsp. garlic, minced
1 Tbsp. ginger, grated
¼ tsp. chili flake
¾ cup soy sauce
¾ cup water
¾ cup brown sugar, packed
1 cup carrot, grated
green onions and sesame seeds for garnish

Cut flank steak into thin strips, cutting across the grain. Put steak into a ziploc bag with the cornstarch and shake to coat.

Add the olive oil, garlic, ginger, chili flake, soy sauce, water, and brown sugar to the slow cooker. Stir to combine, add the flank steak. Stir again until completely coated with sauce.

Cover with lid and cook on high for 2-3 hours, on low 4-5 hours, or until meat is cooked through and tender. About 30 minutes before done stir in the grated carrots. Can serve over rice or steamed vegetables, garnished with sesame seeds and green onions.

Creamy Lentils

2 Tbsp. olive oil
1/2 onion diced
2 carrots, chopped
2 celery sticks, chopped
1/2 cup white cooking wine
2 cups dry lentils
4 - 6 cups chicken broth
4 small red potatoes, peeled & cubed
1 bay leaf
1 Tbsp. parsley
1 tsp. thyme
1/2 cup condensed milk or half and half
salt & pepper to taste

Heat oil over medium heat and add onions, carrots and celery; sauté until tender.  Add cooking wine, lentils, potatoes, broth and seasonings.  Simmer for 30 - 45 minutes, stirring occasionally and adding more broth as necessary (lentils should be barely covered in liquid.  Remove from heat when lentils and potatoes are soft.

Add milk and season with salt and pepper.  Remove bay leaf before serving.

Quinoa Bites

2 cups broth or water
1 cup quinoa, uncooked
2 eggs
½ cup chopped onion
1 cup mozzarella, shredded
2 tsp. garlic, minced
2 Tbsp. basil
2 tsp. oregano
Spaghetti sauce for dipping*

Bring broth or water to a boil in small saucepan.  Add Quinoa and bring to a boil; reduce heat and simmer for 15 minutes or until quinoa is tender and water is absorbed.

Preheat oven to 350°.  Combine all ingredients except pizza sauce in mixing bowl (if quinoa was cooked with water, add ¼ tsp. salt).

Spray 12-count muffin tin.  Fill tin with 1/4 cup of batter and bake for 20 – 25 minutes or until golden brown.  Dip in spaghetti sauce.

Makes approximately 12 bites.

*My favorite spaghetti sauce is my homemade recipe HERE.

*You can also mix in your favorite pizza toppings when combining all ingredients - diced pepperoni or ham, peppers, olives, mushrooms, browned ground sausage, pineapple, etc.

Egg Rolls

2 lbs. ground beef, browned

1 head Chinese cabbage, finely chopped

4 carrots, grated

1 can bean sprouts

2 tsp. garlic powder

2 tsp. ginger powder

2 tsp. ground cumin

3 pkg. (20 count) egg roll wraps

Oil

Combine all ingredients except egg roll wraps and oil in a large bowl.  Fill wraps with mixture and roll according to package directions.  Deep fry in oil until golden brown; drain on a paper towel-lined plate.

Whole Wheat Muffins

3 1/2 cups whole wheat flour
1 cup sugar
4 tsp. baking powder
1/2 tsp. salt
2 eggs, beaten
1 1/2 cup milk
1/2 cup oil
1/2 cup applesauce (optional)

Pre-heat oven to 350°. Grease 24 muffin cups or line with paper cups; set aside.

In a medium bowl combine flour, sugar, baking powder and salt.  Mix and make a well in the center; set aside.

In another medium bowl, combine egg, milk, oil and applesauce (applesauce is optional but helps keep muffins moist).  Add egg mixture all at once to flour mixture.  Stir just until batter is moistened, will be lumpy.

Spoon  batter into prepared muffin cups.  Bake for 15 minutes or until muffins are spongy when touched.