Philly Cheesesteak Pasta

8-oz pkg. penne pasta

1 lb. ground beef

¼ cup onion, diced

1 tsp. garlic, minced

1 green pepper, diced

1 Tbsp. Worcestershire sauce

2 Tbsp. ketchup

1 tsp. salt (divided)

½ tsp. pepper

1 cup beef broth

1 Tbsp. corn starch

1 cup cream

1 cup shredded cheddar cheese

Preheat oven to 350°.  Grease a 9x13 baking dish.

Cook pasta according to package directions, drain and place in baking dish.

Meanwhile, brown ground beef, onion and garlic in a large skillet over medium heat.  Add green pepper, Worcestershire sauce, ketchup ½ tsp. salt and pepper.  Saute until the green pepper is fork tender.  Place in baking dish with pasta.

Whisk broth and corn starch in a small bowl.  Add to the large skillet with cream, cheese and ½ tsp. Salt over medium heat. Whisk until thickened and cheese has melted.  Pour over pasta and meat mixture; stir to combine.

Cover with foil and bake for 20-30 minutes until bubbly.

 

Lemon Tortellini

 2 Tbsp. butter

1 Tbsp. minced garlic

1 zucchini, finely sliced

Juice of ½ a lemon

1 cup chicken broth

1 cup heavy cream

 ½ tsp. salt

1 pkg. Spinach and ricotta tortellini

2 cup baby spinach, firmly packed

1 cup parmesan cheese, freshly grated

Heat butter on medium heat in a large sauce pan. Add garlic and zucchini and cook until softened.  Stir in lemon juice, chicken stock, heavy cream, salt and pepper. Bring to a simmer. 

Add tortellini and stir.  Reduce heat to low and simmer.  Cover and cook for 3-5 minutes or until the pasta is cooked through. Stir once halfway.

 

Stir in spinach and parmesan cheese, once the spinach is softened, remove from heat.

Sprinkle with extra parmesan cheese and serve.

Teriyaki Beef Bowls

 Teriyaki Beef:

2 Tbsp. olive oil

1 onion, finely diced

1 tsp. garlic, freshly minced

1 lb.ground beef

1/4 cup teriyaki sauce

1 Tbsp. corn starch

1/4 cup water

Bowls:

Rice

Shredded carrots

Edamame beans

Shredded red cabbage

Sesame seeds

Onion, finely sliced

Mayonnaise (garnish)

 

Heat oil in a medium pan on medium heat. Add onion, garlic and ground beef.  Cook until browned. Add teriyaki sauce and stir until slightly thickened. 

Combine the corn starch and water and add. Cook until the sauce is thick and glossy. 

Place rice, carrots, edamame beans and shredded cabbage into bowls.. Top rice with the teriyaki beef. Sprinkle the beef with the sesame seeds and sliced spring onions. Serve with a dollop mayonnaise.

Beef Quesadillas

1 Tbsp. olive oil

¼ cup onion, diced

1 tsp. minced garlic

1 lb. ground beef

2 tsp. paprika

1 tsp. cumin

1 tsp. onion powder

1 tsp. oregano

1 tsp. salt

2 Tbsp. tomato paste

¼ cup water

Tortillas

Cheese

Avocado Dip:

1 avocado

⅓ cup plain yogurt or sour cream

1 tsp. Coriander

½ tsp. minced garlic

1 Tbsp. lime juice

½ tsp. salt

1-2 Tbsp. water as needed

Heat oil in a skillet over medium heat.  Add onion, garlic and beef and cook until browned.  Add remaining ingredients and simmer until most of the liquid has evaporated.

Add to tortillas and top with cheese.  Fold in half and heat on a griddle until golden brown.

Combine avocado dip ingredients in a food processor and blend until smooth.

 

Beef Enchiladas

Sauce: 

1 15 oz. can hormel chili with beans

1 can kidney beans, rinsed and drained, ground in food processor

2 10-oz. cans red enchilada sauce

1/2 teaspoon dried basil

1/2 teaspoon chili powder

1/2 tsp dried oregano

Mix all ingredients together in a saucepan. Simmer on low heat for 30 minutes.

Filling: 

2 lb. chuck beef roast

1 10-oz can red enchilada sauce

1 tablespoon taco seasoning

8 flour tortillas

2 cups grated cheddar cheese

Cook beef roast in the crockpot or instant pot with 2 cups of beef broth until very tender and shreds easily. Crockpot takes about 6-8 hours on low, or 4-5 hours on high. Instant pot takes about 1 ½ hours on high pressure. Drain liquid.

Preheat oven to 350 degrees.

To the meat, add enchilada sauce and taco seasoning to cooked, shredded beef.

Divide beef mixture evenly onto tortillas. Sprinkle cheese over the beef mixture; roll up tortillas.

Place seam side down in a 9×13 baking dish. Pour the sauce over the top. Sprinkle with additional cheese, and bake for 30 minutes uncovered.

Serve warm with tortilla chips!

Hawaiian Macaroni Salad

 1 lb. macaroni

2 Tbsp. apple cider vinegar

2 carrots, finely shredded

¼ cup onion, finely shredded or pureed

2 ½ cups Mayonnaise (no Miracle Whip!)

¼ cup milk

2 tsp. Sugar

Salt & pepper to taste

Cook noodles according to package directions.  Drain and place in  a large bowl with a lid.  While macaroni is still hot, add vinegar, carrots and onions.  Toss together until combined.  Allow to cool for 10-15 minutes.

In a separate smaller bowl, whisk together mayo, milk and sugar.  Fold mayo mixture into noodles until evenly coated.  Add salt and pepper to taste.

Cover and refrigerate at least 4 hours or overnight.  Gently stir before serving, adding more milk if needed.

Chocolate Brownie Mix

1 cup sugar

½ cup flour

⅓ cup cocoa

¼ tsp. salt

¼ tsp. baking powder

Add to mix:

2 eggs

½ cup oil

1 tsp. vanilla

Preheat the oven to 350°.  Grease a 9x13 pan.

Combine all ingredients in mixing bowl and mix well.  Bake for 20 - 25 minutes or until a toothpick inserted comes out clean.

 

Cream of Anything Soup Base

2 cups dry milk powder

¾ cup cornstarch

½ tsp. onion powder

½ tsp. garlic powder

½ tsp. basil

½ tsp. parsley

¼ tsp. pepper

Mix all ingredients together and store in an airtight container.

To make 1 can of condensed cream of soup:

⅓ cup dry mix

1 ¼ cup water, milk or broth

Combine in a small sauce pan.  Whisk until smooth.  Bring to a boil and stir for 2 minutes until thickened.

Cream of mushroom soup: use water and add ¼ cup canned mushrooms

Cream of chicken soup: use chicken broth

Cream of celery soup: use water and add ¼ up diced, cooked celery

Rice Pudding (sugar-free)

 2 cups cooked rice

1 ¾ cup almond milk

1 Tbsp. maple syrup

1 tsp. vanilla

¼ tsp. cinnamon

Banana

Pineapple

In a medium saucepan, add rice, milk, syrup, vanilla and cinnamon.  Cook for 30 minutes or until mixture is thick and creamy, stirring frequently.

Top with bananas and pineapple.  Drizzle with additional maple syrup if desired.

Ribs

1 tsp. apple cider vinegar

1 tsp. Worcestershire sauce

2 Tbsp. liquid smoke

2 tsp. mustard

1 ¼ cup ketchup

1 ¼ cup brown sugar

¼ cup onion, diced

1 tsp. Garlic powder

4 lbs. Bone-in beef short ribs

2 Tbsp. favorite rub seasoning

½ cup apple juice or pineapple juice

Barbecue sauce

In a small saucepan, combine vinegar, worcestershire, liquid smoke, mustard, ketchup, sugar, onion and garlic.  Stir and bring to a boil.  Simmer for 10 minutes.

Meanwhile, sprinkle all sides of ribs with rub.  Heat the instant pot using saute mode and add a drizzle of oil.  Brown all sides of ribs and set aside.

Pour juice in the instant pot and set the trivet.  Add ribs and sauce.  Close lid, seal, set to high and cook for 45 minutes.  Allow natural release for 10-15 minutes.

Set ribs on a baking sheet and brush with a little barbecue sauce.  Broil for 2-4 minutes in the oven.  Brush with more sauce if desired.

 

Chicken and Tortellini Salad

Dressing:

½ cup olive oil

3 Tbsp. red wine vinegar

1 ½ tsp. garlic, minced

½ tsp. salt

⅛ tsp. pepper

2 cups cooked chicken breast, diced

10-oz. fresh cheese-filled ravioli

2 cups baby spinach

1 cup red onion, diced

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 can sliced olives, drained

¼ cup feta cheese

¼ cup basil, chopped

Prepare the dressing: Combine all dressing ingredients in a jar.  Cover and shake until combined.

Season chicken with salt and pepper.  Cook the tortellini to package instructions.

In a salad bowl, combine chicken, tortellini, spinach, onion, tomatoes, cucumber, olives, feta and basil.  Toss with dressing (may or may not use all of dressing).

Serves 8.

 

Teriyaki Shrimp Sheet Pan Dinner

1.5 lbs. thawed shrimp

Teriyaki sauce*

1 pineapple, cubed

8 oz. snap peas, ends trimmed

1 red pepper, diced

8 oz. broccoli florets

3 Tbsp. sesame oil, divided

Green onion, chopped & sesame seeds (for garnish)

Preheat the oven to 400°.  Marinate shrimp in 2 tbsp. teriyaki sauce and 1 Tbsp. sesame oil.  Mix the rest of the ingredients with most of the sesame oil and teriyaki sauce.  Spread on a lined and greased sheet pan and bake for 15 minutes.

Toss in remaining sesame oil and teriyaki sauce.  Serve over rice, cauliflower 

rice, zoodles, etc. and garnish with chopped green onions and sesame seeds.

*Teriyaki Sauce

1 cup soy sauce

4 Tbsp. brown sugar

1 tsp. ginger

1 cup water

¼ cup white cooking wine

4 tsp. cornstarch

Add all ingredients except for cornstarch and water to a medium saucepan.  Bring mixture to a simmer over medium heat.  Combine cornstarch and water to make a slurry.  Add cornstarch slurry to thicken then remove from heat.

 

Cobb Salad

Salad

Tomaine lettuce, chopped

Tomato, chopped

Avocado, sliced

Chicken  Nuggets, cooked

Hard boiled egg. chopped

Bacon, chopped

Blue cheese

Parsley, chopped

Dressing

⅓ cup olive oil

3 Tbsp. red wine vinegar

1 Tbsp. Dijon mustard

1 tsp. honey

¼  tsp. salt

¼  tsp. pepper

¼  tsp. garlic powder

Combine all dressing ingredients and pour over salad.

 

Chia Seed Pudding

COCONUT 

1 14-oz can coconut milk

5 Tbsp. chia seeds

1 Tbsp. honey

1 tsp. vanilla

Pinch of salt

Mix well and pour into an airtight container.  Refrigerate overnight.

BLUEBERRY

1.5 cups almond milk

6 Tbsp. chia seeds

1/2 cup Greek yogurt

2 Tbsp mable syrup

1 cup blueberries

1 tsp. vanilla

Mix well and pour into an airtight container. Refrigerate overnight. 

Pumpkin-Maple Pie

For the crust:

2/3 cup pitted dates (soaked if firm for 1 hr and drain)

1 1/4 cup rolled oats

1/4 cup pecans

1/4 tsp. cinnamon

1/8 tsp. salt

3 Tbsp. coconut oil

Preheat the oven to 350° and grease a 9-inch pie dish.  In a food processor, combine oats, pecans, cinnamon and salt.  Process until coarse.  Add dates and coconut oil and process until mixture comes together.  It should stick together when pressed with fingers.  If still dry, add 1 tsp. water and process again.

Press down in base of pie dish going up the sides.  Poke several holes in the crust with a fork and bake for 10 to 12 minutes until golden. Let cool for 30 minutes on a cooling rack.

For the filling:

1 cup raw cashews, soaked for 1 hr, drained and rinsed

1 cup canned pumpkin

3/4 cup pure maple syrup

1/2 cup coconut oil

2 tsp. vanilla

3/4 tsp. cinnamon

1/4 tsp. salt

1/8 tsp. ground ginger

1/8 tsp. nutmeg

In a high-powered blender, combine all ingredients until smooth.  Add 1 Tbsp. almond milk if too thick to blend.  Pour filling over crust and place in freezer to chill overnight or 5 to 6 hours until firm.

Serve with whipped coconut cream, finely chopped pecans and nutmeg.

Beet Smoothie

 1 small beet, peeled (cooked or raw)

1 cup frozen blueberries

1 frozen banana

1 cup unsweetened almond milk

1 cup coconut water

2 Tbsp. cocoa powder

1 heaping Tbsp. peanut butter

Place all ingredients in a high-powered blender and combine until smooth.