Recipes

Asian-Aloo Matar

*2 medium onions, finely chopped
*1 Tbs ginger garlic paste
*4 large potatoes, peeled and chopped
*1 cup frozen peas
1/4 cup vegetable oil
1 bay leaf
1/2 cup tomato puree
1.5 tsp garam masala
1.5 tsp paprika
1 tsp white sugar
1 tsp salt
2 Tbs chopped cilantro (optional)

• Heat the oil over medium heat. Stir in onions, ginger garlic paste, and bay leaf. Cook until onions are tender.
• Mix in the potatoes and peas. Cover and cook until potatoes are tender [15 minutes]. Then remove the bay leaf.
• Stir in the tomato puree, garam masala, paprika, sugar, and salt. Continue cooking [10 minutes].
• Mix in the cilantro and continue cooking [2 minutes].

Asian-Paneer

*1/2 gallon whole milk
1/4 cup Lemon Juice (or so)

• Line a large colander with a large double layer of cheesecloth, and set it in your sink.
• In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
• Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
• Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
• Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
• Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. (Doug uses a piece of railroad iron.) Move to the refrigerator and let it sit about 20 minutes.
• Unwrap your beautiful disc of homemade cheese! You did it! You can now use this in any number of traditional Indian dishes, like paneer tikka masala.

Asian-Paneer Massaman Curry

*1/2 gallon whole milk (for Paneer)
*3 cups peeled, cubed potatoes
2 Tbs vegetable oil
3 Tbs curry paste
1 slice ginger, minced
3 Tbs brown sugar
3 (1.5) Tbs fish sauce
3 (2) Tbs tamarind paste
1/3 cup peanut butter (2 heaping Tbs)
1 can coconut milk (13.5 oz)
3 Tbs fresh lime juice

• Heat vegetable oil in large saucepan. Stir in curry paste and minced ginger. Cook and stir for (2 minutes).
• Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk.
  Bring to a boil, then reduce heat, and simmer until potatoes are tender (20 minutes).
• Add lime juice and cook for additional (5 minutes) before serving.

Asian-Paneer Tikka Masala

*1/2 gal. whole milk and Lemon juice
*If Chicken: 4 boneless breast halves - cut up
*1 onion, finely chopped
*1 (14 oz) can tomato sauce
*1 cup heavy whipping cream
2 Tbs ghee (or cooking oil)
For Sandy, cut all spices by at least half
2 cloves garlic, minced (None for Sandy)
1 Tbs ground cumin
1 tsp ground ginger
1 tsp cayenne pepper
1/2 tsp ground cinnamon
1 tsp salt
1/4 tsp ground turmeric
2 tsp paprika
1 Tbs white sugar

• Make the Paneer in advance.
  Start about a cup and a half of rice.
• Heat oil in large skillet and stir onion until translucent (5 minutes).
• [Optional: Stir in garlic; cook just until fragrant (1 minute).]
• Add cumin,ginger, cayenne pepper, cinnamon, turmeric, and [salt].
  Fry until fragrant (2 minutes).
• Stir tomato sauce into mixture, bring to boil.
  Reduce heat to low and simmer (10 minutes).
• Add cream, paprika, and 1 Tbs sugar.
  Bring back to a simmer and cook, stirring often, until thickened (10-15 minutes).
• Add Paneer and simmer until rice is done.

Asian-South Indian-Style Veg Curry

*1 large yellow onion, finely diced
*2 cups low-salt vegetable broth (maybe more)
*1 cup light coconut milk
*1 small cauliflower, broken into 1-1/2 inch floret
*1 lb sweet potatoes, chopped
*2 medium tomatoes, cored, seeded, and chopped
*1 15-1/2 oz can chickpeas, drained and rinsed
*4 oz baby spinach
2 Tbs canola oil
4 cloves garlic, minced
1 Tbs grated ginger
1 Tbs ground coriander
1-1/2 ts. Ground cumin
3/4 tsp ground turmeric
1/2 tsp cayene
1 Tbs tomato paste
1 3-inch cinnamon stick
Sea salt and black pepper
2 large carrots, peeled and cut (optional)
2 Tbs fresh lime juice
1 tsp finelay grated lime zest (optional)
2 Tbs chopped fresh cilantro (optional)

• Needs more liquid.
  Remember the Beano.
• In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat.
  Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes.
  Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more.
  Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors.
  Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices.
  Add the tomato paste and stir until well blended with the aromatics, about 1 minute.
• Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil.
  Reduce the heat to medium low or low and simmer for 10 minutes.
• Add the cauliflower, sweet potatoes, tomatoes, and carrots.
  Raise the heat to medium high and return to a boil.
  Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes.
  Discard the cinnamon stick.
• Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more.
  Season to taste with salt. Serve garnished with the cilantro.

Asian-Thai Fish Curry

*1.5 lb white fish
*4 cups chopped veggies
*1/2 medium onion, minced
*3 Tbsp red Thai curry paste (divided)
*2 Tbsp coconut oil
*2 Tbsp minced ginger
*15 oz can coconut milk
*1 Tbsp fish sauce
3 cloves garlic, minced
1/2 cup water
1 Tbsp coconut or brown sugar
Lime juice

• Cut fish into pieces about 2 inches wide. Dry with a paper towel and rub with 1 Tbsp curry paste
• Heat oil in large pot over medium-high heat. Add onion, ginger, and garlic and cook until golden brown. Add remaining 2 Tbsp curry paste, coconut milk, water, fish sauce, and sugar. Add veggies and bring to a boil
• Reduce heat to medium-low and add the fish. Cover the pot and cook for 5 minutes, or until fish is no longer opaque. If fish is quite thick, may need to flip the pieces over and cook for 1-2 minutes more.
• Serve with a squeeze of lime juice

Casserole-Cabbage Rolls (Holubtsi)

*1 large head cabbage
*1-2 cups cooked ground beef
*1 onion, finely chopped
*1 can tomato soup
2.5 cups partially cooked rice
2 Tbsp butter
1/4 cup butter
1/2 cup water

• Put the whole head of cabbage in the freezer overnight.
  Set it out to thaw the next morining.
  Once thawed, remove the core and separate all the whole leaves
• Combine the cooked meat and rice in a bowl
  Season with salt and pepper and set aside.
• Melt butter. Add onion and cook until soft.
  Add onions to rice mixture
• Add sauce ingredients to sauce pot.
  Cook until butter has melted and incorporated into sauce
• To make cabbage rolls, cut large leaves in half and remove tough stems
  Put 1-2 Tbsp filling onto bottom of leaf and roll it up.
  Push ends in to seal the roll
  Place into lightly oiled baking dish
• Pour tomato sauce over top of cabbage rolls
  Sprinkle with salt and pepper if desired
• Cover baking dish and bake at 350 for about 1 hour or until leaves are tender

Casserole-Cabbage Rolls (unstuffed)

*2 lb Lean ground beef
*1 medium head cabbage, chopped
*1 medium Onion
*8 oz can Tomato Sauce
*1 cup Instant Brown Rice (Minute Brown)
14.5 oz can Diced Tomatoes
1 cup Water
Salt, Pepper to taste

• Brown ground beef and onion
• When browned, add tomatoes and tomato sauce, stir
• Add rice and water, stir
• Fold cabbage into sauce. Cover and simmer on medium low for about 20-25 minutes,
  stirring occasionally. Rice and cabbage will be tender
• Salt and pepper to taste

Casserole-Gnocchi Lasagna

*1 bag cauliflower gnocchi
*16 oz 99% lean ground turkey
1.5 cups marinara
1 cup low fat shredded mozarella cheese
Italian seasoning
Salt and pepper to taste

• Season turkey with salt, pepper, and Italian seasoning.
  Cook for about 8-10 minutes until fully cooked
• While turkey is cooking, spray another skillet with olive oil and add gnocchi.
  Turn heat up to medium and DON'T TOUCH IT!
• When gnocchi is done, add marinara sauce and simmer on low, for 6-8 minutes
• When turkey is done, add in with gnocchi and marinara
• Top with cheese, stir until melted

Casserole-Ham and Cheese Casserole

*3 cups chopped broccoli
*2 cups ham cubes
*1/2 medium onion, chopped
*1 cup mushrooms, sliced
*1.5 cup colby jack cheese, shredded
*1/2 cup sour cream
*Medium bag potato chips
1 can mushroom Soup
2 large eggs

• Heat oven to 350 degrees. Spray large casserole dish with non-stick spray
• Mix broccoli, onion, mushrooms, meat, and shredded cheese (1 cup) in large mixing bowl
• In a medium mixing bowl, stir together mushroom soup, sour cream and eggs til smooth
• Pour sauce over veg/meat mixture and stir to coat, then put it all into the casserole dish
• Sprinkle remaining cheese (1/2 cup) over mixture
  Crush potato chips and sprinkle over that
• Bake for 45 minutes

Casserole-Jambalaya

*1 lb andouille sausage (thin slices)
*1/2 lb chicken breasts (cut up)
*1 small onion, chopped
*4 green onions, chopped
*3 ribs celery, chopped
*1 med. Bell pepper, chopped
*1 tsp cajun seasoning
*1 can diced tomatoes (14.5 oz)
*2 cups chicken broth
1 Tbsp canola oil
2 Tbsp flour
2 Tbsp butter
2 cloves minced garlic
1 tsp dried basil
1/2 tsp sugar
1 cup long grain white rice

• Brown sausage and chicken in oil and set aside.
  Chicken doesn't need to be cooked all the way through.
• Add butter and flour to the pan and stir well, scraping browned bits from the bottom.
• Add onion, garlic, celery, and bell pepper. Saute for a few minutes.
• Add basil, cajun seasoning, diced tomatoes and suger.
  Stir well to combine.
  Simmer for 1-2 minutes.
• Add chicken broth, rice, and reserved meat.
  Bring to a boil and reduce heat.
  Cover pan with fitted lid and cook for about 20-25 minutes or until
  water is absorbed and rice is tender.
• Allow to cool for 5 minutes before serving.

Casserole-Low Carb Bacon Cheeseburger

*2 lb ground beef
*1 lb cooked bacon or 1 lb pork sausage
*1 cup whipping cream
*1 onion chopped
2 cloves garlic minced
8 eggs at room temperature
1/2 tsp salt to taste
12 oz shredded cheddar cheese
1/4 tsp black pepper to taste

• Preheat oven to 350 degrees
• In a large pan, brown ground beef with onion powder and garlic.
  Drain extra grease
• In a greased 9x13 inch casserole pan, spread ground beef onto the bottom.
  Make small pieces of bacon and stir into the ground beef.
• In a medium-size bowl, whisk cream, eggs, pepper, and salt.
  Then add 8 oz cheddar cheese
• Pour the egg and cream mixture over the bacon and beef.
  Top with the remaining cheddar cheese
• Bake for 30-40 minutes until brown on top.

Casserole-Mexican Casserole

*1 lb lean ground beef
*15 oz can ranch-style beans
*1 can diced tomatoes and green chilies
*12 oz package corn tortillas
1 can cream of mushroom (or chicken) soup
4 C shredded cheese
3 Tbsp Taco Seasoning
1 Bag Tortilla Chips (on side - optional)

• Preheat oven to 350 deg
• Brown the ground beef
  Add taco seasoning, beans, diced tomatoes/green chilies and soup.
  Mix well and heat
• In a 13x9 baking dish, layers (bottom to top)
  about a cup of meat mixture.
  Single layer of corn tortillas.
  1/2 of remaining meat mixture
  Cover with cheese.
  Layer of corn tortillas.
  Remaining meat mixture on top
  Finish off with remaining cheese.
• Bake 30 minutes, uncovered.

Casserole-Philly Cheesesteak Casserole

*1.5 lb hamburger
*2 bell peppers
*1/2 yellow onion
*4 slices Provolone cheese
*1/4 cup heavy cream
1 clove garlic
1 tsp seasoned salt
4 large eggs
1 tsp hot sauce
1 tsp Worcestershire sauce

• Preheat oven to 350 degrees. Spray 9x9 baking dish with non-stick spray.
• Dice peppers and onions into bite sized pieces
• Add hamburger to a skillet and cook over medium heat, crumbling as it cooks.
• When beef is broken apart, but still pink, add the peppers, onion, garlic, and salt.
  Continue cooking, stirring often, until beef is cooked through and vegetables have softened a bit.
• Drain grease and pour mixture into the prepared baking dish.
• Tear cheese into small pieces and place over the beef mixture.
• Combine the eggs, cream, hotsauce, and Worcestershire sauce in a mixing bowl. Whisk well.
• Pour the egg mixture over the beef and place the dish in the oven.
• Bake for 35 minutes or until the eggs are set.
  Let sit 5 minutes before slicing and serving.

Casserole-Reuben Casserole

*16-oz jar sauerkraut, rinsed and well drained
*1 lb chopped cooked corned beef
*8 oz. sour cream (1 cup)
*1 small onion, chopped
*4 oz shredded Swiss cheese
1 garlic clove, minced
2 slices rye bread, cubed
2 Tbsp butter, melted

• In a bowl, combine saurekraut, corned beef, sour cream, onion, and garlic.
• Transfer to a greased 11x7 baking dish.
  Sprinkle with cheese and bread.
  Drizzle with melted butter.
• Bake uncovered at 350 degrees for 25-30 minutes or until heated through.

Casserole-Tater Tot Hot dish

*1 lb Hamburger
*1 medium onion
*1 lb mixed veggies
*1 package tater tots
*1 can cream of mushroom soup
*1 Tbs Worcestershire sauce
1 package (or less) shredded cheddar cheese
Salt, pepper

• Pre-heat oven to 350 degrees.
• Cook veggies; drain.
• Put hamburger and finely chopped onion in fry-pan and
  brown them together.
• To hamburger/onion mixture, add salt, pepper, veggies, worcestershire sauce,
  cream of mushroom soup, and a handful of shredded cheese and stir together.
• Pour into greased casserole dish, level it out, and cover with tater tots.
• Bake uncovered for about 30 minutes at 350 degrees.
  Sprinkle cheese over the top and bake for another 10 minutes.

Casserole-Tuna Crisp Casserole

*1 c. finely diced celery
*1 small can Chow Mein noodles
*1/4 c. cashews
1 can tuna, drained
1 can cream of mushroom soup
1/4 c. water
a little onion

• Mix and put in a buttered baking dish.
  Bake at 350 for 45-60 minutes.
  Pimento may be used in place of onion.

Casserole-Upside down Pizza

*1 lb ground beef (or bulk italian sausage)
*Pepperoni (optional)
*1/3 cup chopped bell pepper
*3 Tbsp grated Parmesan cheese
*2 cups shredded mozzarella cheese
1 onion, chopped
2 Tbsp flour + 1 cup flour
1 tsp dried Italian seasoning
1 can (15oz) tomato sauce
2 eggs
1 cup milk
1 Tbsp vegetable oil

• FILLING:
  Cook ground beef, onion, and bell pepper.
  Sprinkle in 2 tbsp flour and Italian seasoning and cook for 30 seconds.
  Add tomato sauce, bring to a boil and cook, stirring for 2 minutes.
  Stir in pepperoni (optional).
  Pour mixture into a 13x9-inch baking pan.
• TOPPING:
  Stir together eggs, milk, oil, parmesan cheese, and 1 cup flour.
  Season with salt and pepper.
  
  
• Pour topping over filling. Sprinkle mozzarella cheese to cover.
• Bake in preheated 425-degree oven for 25-30 minutes.

Casserole-Vegetable Casserole

*1 pkg frozen green beans
*1 pkg frozen cauliflower
*1 pkg frozen broccoli spears
*1 can whole onions, drained
1 can cream of mushroom soup
1 c. cheese cubes (Velveeta)

• Cook veg one at a time, drain well.
  Cook half the time directed on pkg.
• Layer veg in bottom of buttererd casserole
• Drain onions and spread over top.
• Heat soup in small pan and add cheese cubes.
  Pour over veg in casserole. Allow liquid to run to bottom.
• Bake at 350 for 40 minutes.
• For variation, use 1 pkg California Blend veg and French cut green beans, drained well.

Crock Pot-Beef and Broccoli

*2 lb beef chuck steak
*1 cup soy sauce
*15 oz Beef Broth
*1 lb fresh broccoli florets
2/3 cup brown sugar
2 Tbsp sesame oil
4-5 cloves garlic
1/4 cup corn starch

• To the slow cooker, add broth, soy sauce, sugar, oil, and garlic. Stir to combine.
• Slice the beef into 1-inch by 2-inch strips. Add to the slow cooker and stir to combine. Cook on low for 3 hours.
• In a small bowl, add the corn starch and 1/2 cup of the sauce from the slow cooker.
  Whisk until smooth. Pour back into the slow cooker.
  Stir in the broccoli and cook on low for 30 minutes.
  Serve hot with rice.

Crock Pot-Beef Brisket

*3-4 lb beef brisket flat
*1 small onion quartered
1 Tbsp brown sugar
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp pepper
1 cup BBQ sauce

• In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, salt, and pepper.
  Rub generously on each side of the brisket and place it in the bottom of the slow cooker
• Place the onion in the slow cooker and then add the BBQ sauce on top.
  Cook on low for 8-10 hours or on high for 5-6 hours.

Crock Pot-Chicken Enchilada Casserole

1.5 lb (or less) boneless chicken breasts and/or thighs
28 oz. can Red Enchilada Sauce

10-12 oz package soft corn tortillas
2 cups grated cheddar cheese (divided)
3.8 oz. can black olives (divided)

• Put chicken breasts and enchilada sauce in slow cooker.
  Cook on low for 6-8 hours or on high for 4 hours
• Shred the chicken with 2 forks right in the slow cooker
• Cut tortillas into strips. Add to chicken and sauce. Stir
• Add 1/2 cup cheese and half the olives. Stir again
• Flatten the mixture
• Add the rest of the cheese and olives on top
• Cook on low for 40-60 minutes longer
• Top with sour cream (optional0

Crock Pot-Chicken Fajitas

*4 boneless skinless chicken breasts
*3 bell peppers, thinly sliced
*1 onion thinly sliced
*Tortillas (optional)
1 (14-oz) can diced tomatoes
2 tsp cumin
1/2 tsp red pepper flakes
Salt, Pepper
Salsa, Guacamole, Sour cream, shredded cheese

• Place chicken, bell peppers, and onions in slow-cooker.
  Pour in diced tomatoes.
  Season with cumin, red pepper flakes, salt, and pepper.
• Cook on low for 6 hours, or until chicken is cooked through
• Remove chicken from slow-cooker and slice into strips

Crock Pot-Hungarian Goulash

*2 lb Beef Chuck
*2 onions - diced
*2 Hungarian red peppers - deseeded, chunks
*2 tomatoes - deseeded, diced
*2 carrots - cubed
*2 potatoes - cubed
*1 bunch flat parsley leafs and stalks, finely sliced
2 tbsp oil
4 cloves garlic - minced
4 tbsp Hungarian Paprika - sweet or spicy
800 ml Beef Stock (27 oz)
1 bay leaf
salt & pepper

• Saute onions until translucent
  Turn up heat, add beef. Season with salt & pepper.
  Sear beef on each side.
  Add garlic, mix and saute for 30-45 seconds
• Add Hungarian red pepper. Saute until slightly softened.
  Turn off heat, add paprika and mix thoroughly.
  Let residual heat toast the paprika
• Add all ingredients to slow cooker
  High for 4-6 hours or low for 8-10 hours
• Serve with bread on the side

Crock Pot-Mississippi Pot Roast

*3 lb Chuck Roast
*Carrots (optional)
*Potatoes (optional)
*1 packet Ranch dressing mix
*1 packet Au Jus Gravy Mix (or brown gravy mix)
*1/4 cup Beef broth (or maybe just water)
*6 pepperoncini peppers (from jar?)
salt, pepper to taste
garlic
4 Tbsp Butter
2 garlic cloves
Cooking oil

• Season meat with salt, pepper, then sear meat in oil
• In a slow cooker bowl, add the beef broth. Then, add the seared beef.
  Top with ranch mix, au jus powder, minced garlic, pepperoncini, and sliced butter.
• Cook on low for 7-9 hours, or 4-6 hours on high (or until fork tender)
• Take roast out and pull apart with two forks. Return to slow cooker and gently stir to combine

Crock Pot-Pork Chops

*1 Package pork chops
*1 can cream of chicken soup
*1 packet dry ranch dressing mix

• In crockpot, layer pork chops, add soup, then sprinkle dry ranch dressing all over.
• Cover and cook on high for 4 hours or low for 6 hours.

Crock pot-Pork Roast

*3-5 lb pork shoulder or butt roast
*2 large onion into 2 inch chunks
*1 lb baby carrots
*1.5 lb baby red potatoes
*2 cups apple juice
2 tbsp cooking oil
2 tsp salt
2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 sprig fresh rosemary

• Rub oil onto pork roast.
  In a small bowl, stir together salt, pepper, garlic powder, onion powder, and paprika.
  Sprinkle mixture onto pork roast.
  Place fatty side up in crock pot.
• Put veggies over/around roast.
  Pour apple juice over the top.
  Place rosemary sprig on top.
• Cook for 8 hours on low.

Crock Pot-Satay-Style Pork Stew

*3-4 lb Boneless pork shoulder butt roast (cubed)
*2 medium parsnips, peeled and sliced
*1 small sweet red pepper, thinly sliced
*1 cup chicken broth
*1/4 cup low-sodium teriyaki sauce
*2 Tbsp rice vinegar
*1 Tbsp minced fresh gingerroot
1 Tbsp honey
2 cloves minced garlic
1/2 tsp crushed red pepper flakes
1/4 cup creamy peanut butter
Cooked rice (optional)
2 Tbsp chopped dry peanuts (optional)

• In a 3-qt. slow cooker, combine the first 10 ingredients.
  Cover and cook on low until pork is tender, 8-10 hours.
  Skim fat; stir in peanut butter. Serve with rice if desired;
  top with onions and peanuts.

Crock Pot-Yankee Pot Roast

*2 1/2 lbs lean beef chuck roast
*3 medium baking potatoes
*KETO: substitute Rutabaga
*2 large carrots
*2 celery ribs
*1 onion
*1 large parsnip
Salt & Pepper
2 bay leaves
1 tsp dried rosemary
1/2 tsp dried thyme leaves
1/2 cup beef broth

• Cut vegetables into bite sized pieces.
  Combine with seasonings and put in bottom of crock pot.
  Cut roast into serving sized pieces. Season with salt & pepper.
  Place beef over vegetables and pour broth over beef.
  Cover; cook on LOW until meat is tender (8 1/2 - 9 hours).
  Discard bay leaves
• To make gravy, ladle juices into a 2 cup measuring cup and let stand for 5 minutes.
  Skim off fat.
  Measure remaining juices and heat to a boil in small saucepan.
  For each cup of juice, mix 2 Tbsp flour with 1/4 cup cold water until smooth.
  Stir mixture into boiling juices, stiring constantly until thickened.

Keto-Chicken Garam Masala

*1.5 lb chicken breasts
*1 red bell pepper
2 Tbsp Garam Masala
Olive Oil
1.25 cup coconut milk

• Preheat oven to 350
• Cut chicken breasts lengthwise and fry in olive oil or butter
• Add half garam masala mix and stir thoroughly
• Season with salt and place in baking dish (include juices)
• Add finely diced bell pepper to a small bowl along with
  coconut milk and remaining garam masala mix.
  Pour over chicken and bake for 20 minutes

Keto-Chili (Stew Meat)

*1 large onion
*2 stalks celery
*2 lb Stew Meat
*1 can tomato paste 5.5 oz
*28oz can crushed tomatoes
*3 Cups beef bone broth
*14oz can kidney beans (optional)
2 Tbsp cooking oil
1 tsp each salt and pepper
4 cloves minced garlic
3 Tbsp chili powder
1 tsp oregano
1 tsp cumin
2 Tbsp honey

• Dry the beef well with paper towels then sprinkle the salt and pepper over the top
• Heat oil in large pot. Brown half the beef well on 2 sides.
  Set aside. Repeat for remaining beef.
• Add oil. Cook onion until it is soft and starts to brown.
  Add garlic and celery and cook for 2 more minutes
• Push veggies to the side and add tomato paste.
  Cook for 2-3 minutes, until it becomes sweet smelling.
  Add chili powder, oregano, and cumin.
  Mix well
• Pour beef broth into the pot and scrape the bottom.
  Add crushed tomatoes, honey, and browned beef.
  Bring to a boil, then reduce heat to low and cover pot.
  Simmer for 2 hours

Keto-Chili (Stew Meat and Burger)

*1/2 Onion diced
*1 Red Bell pepper diced
*1 lb Stew Meat, cut bite size
*1 lb Ground Beef
*1-28oz can fire roasted diced tomatoes
6 cloves minced garlic
2 Tbsp cooking oil
2 Tbsp tomato paste
2 Tbsp chili powder
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp cumin
2 Tbsp smoked paprika
Kosher salt to taste

• In a heavy pot, brown the stew meat on all sides and set aside
• Add the onion, bell pepper, and garlic. Saute until translucent
• Add ground beef to the pot and saute until cooked through
• Add the tomato paste and spices and stir to combine
• Add stew meat and diced tomatoes and stir
• Cover, reduce heat to low, and let simmer for 1 hour, or until stew meat is tender

Keto-Low Carb Enchilada Meatballs

MEATBALLS:
*1 lb ground beef
1 egg
1/4 c grated cheddar cheese
*2 Tbsp taco seasoning
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper

CASSEROLE:
Cooked meatballs
*1 10-oz can red enchilada sauce
3/4 c shredded mexican cheese

• MEATBALLS:
  Preheat oven to 400
  Add all meatball ingredients into large bowl and mix well until combined
  Shape into ~15 meatballs and place on baking sheet lined with aluminum foil
  Bake for 25 minutes (or cooked through)
• CASSEROLE:
  Preheat oven to 350
  Pour 1/4 c enchilada sauce into bottom of small baking dish
  Place meatballs into dish and top with remaining enchilada sauce
  Top with shredded cheese
  Bake for 15 minutes or until cheese is melted and bubly

Keto-Stir Fry Veggies

*Onion
*Red Pepper
*Green Onions
*Shitake Mushrooms
*Broccoli
*Cauliflower
Rice - 1.5 scoops
Canola Oil
Teriyaki sauce
Shredded Cheese

• Start rice cooking.
• Heat Oil. Chop all veggies and stir fry them.
• When all the veggies are in the pan, cover loosly and turn down heat. Wait for rice to finish.
• Add Teriyaki sauce and let it steam until rice is dished up.
• Top with shredded cheese.

Meat-Grilled Steakhouse Pork Chops

*4-1-inch thick Bone-in Pork Chops
*3/4 cup Dale's Steak Seasoning
1/4 cup Worcestershire Sauce

RUB:
1/4 c light brown sugar
1 Tbsp Kosher salt
1-1/2 tsp cayenne pepper
1 Tbsp cumin
1 Tbsp onion powder
1 Tbsp garlic powder
1-1/2 tsp dry mustard
1-1/2 tsp black pepper

• Combine Worcestire sauce and Dale's steak seasoning.
• Place pork chops in a gallon ziplock bag. Pour marinade over pork chops.
  Seal bag and refrigerate at least 30 minutes.
• Combine all ingredients for the rub
• Remove pork chops from the ziplock bag. Sprinkle with rub on both sides.
  Only use about one or two teaspoons per pork chop.
  You will have leftover rub.
• Prepare grill. Cook pork chops until internal temperature reaches 145F.

Meat-Hungarian Goulash

*1.5 lb stew meat (or Chuck roast)
*2 med. Onions
*2 cups beef broth
*1 cup diced tomatoes
2 tsp butter
1 tsp caraway seeds
2 Tbsp paprika
1/4 cup flour
1 tsp salt
1/4 tsp pepper
1.5 cup carrots (optional)
3 cup potatoes (optional)

• Dry-Heat the large pot you will be using, and toast the caraway seeds for 2-3 minutes.
  Set caraway seeds aside to cool.
• In the same pot, melt butter and add onion. Cook till translucent.
  Then, stir in caraway seeds and paprika and mix well.
• In a bowl, dredge stew meat with flour.
  (Or put flour in a baggie and shake it up).
  Add beef to onion mixture and brown for about 2-3 minutes.
• Add about 1/4 cup of the beef broth to lift the brown bits off the bottom of the pan.
  Add remaining broth, diced tomatoes (potatoes and carrots if using).
  Add Salt and Pepper.
• Stir and bring to a boil.
  Cover and simmer for about 1.5-2 hours or until tender

Meat-Philly Cheesesteak Sloppy Joes

*1 lb hamburger
*1 small onion
*1 small green bell pepper
*8 oz brown mushrooms
*1 cup beef broth
*8 oz Provolone cheese slices (chopped)
2 Tbsp butter
2 Tbsp ketchup
1 Tbsp Worcestershire sauce
1/2 tsp Kosher salt
1/2 tsp black pepper
1 Tbsp cornstarch

• Brown hamburger until a deep crust appears on the beef. Remove hamburger.
• To same skillet, add butter, onions, bell peppers and mushrooms.
  Let brown for 1-2 minutes before stirring,
  Let brown another 1-2 minutes before stirring again
• Add beef back to pan
• Mix beef broth and cornstarch in a small cup.
• Add broth/cornstarch, ketchup, Worcestershire sauce, salt, pepper into the pan
• Cook until mixture is only slightly liquidy (3-5 minutes)
• Turn off heat, add provolone cheese.

Meat-Pork Afelia

*2-1/2 lb pork shoulder
1 large onion
2 garlic cloves
2 Tbsp coriander seeds
2 Tbsp olive oil
12 oz dry red wine
3.5 oz tomato paste (for puree)

• Cut pork into 2-inch cubes.
  Heat oil in large saucepan over medium.
  Cook pork in batches until browned (5-7 minutes).
  Set aside
• Slice onions into rings and slice garlic lengthways.
  Lightly crush the coriander seeds with mortar and pestle.
  Add onion, garlic and coriander to saucepan and cook until softened.
• Dilute tomato puree with water (2/1)
  Return pork to pan, stir in wine and tomato puree.
  Season with salt and pepper.
  Cover with baking parchment.
  Bring to a boil and simmer for 90 min - 2 hours or until sauce has thickened
• Serve with rice and sprinkle with parmesan

Meat-Pork Afelia (Marinated)

*2-1/2 lb Pork Shoulder
*10 oz sliced mushrooms (opt.)
Olive Oil
2 cups dry red wine
2 Tbsp coriander seeds
Black Pepper
2 Bay Leaves
1/2 tsp cumin
1/2 cup water
1 Tbsp salt

• Toast and crush coriander seeds.
  Marinate the meat with the wine, pepper, coriander, cumin and bay leaves .
  Leave them overnight or at least three hours.
  Drain and reserve the marinade.
• Heat the olive oil and brown the meat on both sides.
  Add the marinade, mix for a few minutes and add the water and salt.
• Cover pan with lid and bring to a boil
  Lower heat and simmer for about 1 hour 15 minutes
  or until the meat is tender, adding more water, if necessary.
  Discard the bay leaves ten minutes after cooking.
• (optional)
  In the meantime in a non-stick frying pan saute the mushrooms for 3-4 minutes.
  Season with salt and pepper and set aside.
  When the meat is cooked, mix in the mushrooms and cook for 2 more minutes.

Meat-Pork Chops - Baked

*4 boneless pork chops
2 Tbsp olive oil, divided
1 Tbsp paprika
2 tsp onion powder
2 tsp garlic powder
1 tsp oregano
1 tsp each salt, pepper

• Turn on oven to 400 deg F
• In a small bowl, mix all the spices together
• Drizzle the 1 tbsp of olive oil over both sides of the pork chops.
  Sprinkle the spice mix evenly over both sides of the pork chops and place them in a baking dish.
  Drizzle them with the remaining olive oil.
• Bake uncovererd for 18* minutes, or until internal temperature of 140 deg F.
  Once removed from the oven, let them rest in the pan for 5 minutes.
• NOTES:
  Try to choose a baking dish that is just the right size for the pork chops.
  *Bake for 7 minutes per 1/2 inch of thickness.
  Add an extra minute for each 1/2 inch if bone-in.

Meat-Pork Chops - crispy

*4 thin-cut bone-in pork chops
Italian seasoning
Parsley flakes
Flour (about 1/4-1/3 cup)
Olive oil

• Season pork chops with salt, pepper, Italian seasoning and parsley flakes.
  (Be liberal with the Italian seasoning and parsley flakes.)
  Give them a good drizzle of olive oil.
• Heat some olive oil in a skillet over medium-high heat.
  Lightly dip both sides of chops in the flour and put into the hot oil.
  Cook until golden brown on both sides and cooked through, about 2 to 3 minutes per side.

Meat-Pork Chops in Wine Sauce (Polish)

*4-1" thick pork chops
*1 medium/small onion
*8 oz sliced mushrooms
*1 cup dry white wine
2 Tbsp butter
1 tsp dill weed

• Finely chop onion and slice mushrooms
• Brown chops on both sides in butter.
  Remove from skillet.
• Add onion and mushrooms and lightly saute.
• Return chops to skillet.
  Add wine, cover and simmer 1 hour until fork tender.
  Sprinkle with dill weed.

Meat-Pork Loin

*1.5 lb boneless pork loin roast
KC BBQ Rub or some such

• Preheat oven to 350 deg.
• Rub a mixture into the meat.
  [Wrap in aluminum foil and] put it in a medium baking dish.
• Cook roast 1 hour or to intermal temp of 145 deg F.

Meat-Pork Ribs

*1 rack pork ribs
*1 large disposable aluminum tray
*1 c. unsweetened apple juice
1/2 c. pork seasoning rub
Choice of BBQ Sauce
aluminum foil

• Remove pork ribs from the packaging and pat ribs dry with a paper towel.
  Remove silver skin from the back side of the ribs.
  Spray the aluminum pan with nonstick cooking spray or rub with oil.
  Place ribs into pan.
• Sprinkle some of the pork rub seasoning onto the back of the ribs and rub it in.
  Then flip the ribs over and season the opposite side. Discard excess rub.
  Optional: Cut the rack of ribs in half to make it easier to handle.
• Pour apple juice into the bottom of the pan.
  Cover pan with aluminum foil and place into the fridge until grill is ready.
  
  
• Preheat grill to 300f degrees. (R burner on lowest setting)
• Clean the grill grates and carefully wipe them down with a bit of oil.
  Place pan of ribs onto grill for indirect heat. Close grill and cook for about an hour.
• Ribs are done when an inserted meat thermometer reaches 145f degrees.
  Carefully remove ribs from the pan and place directly on the grill. Ensure heat stays on low.
• Baste with BBQ sauce. Close grill and cook for an additional 5 minutes.
  Repeat.
• Carefully remove the ribs to a large cutting board.
  Allow the meat to rest and cool for a few minutes.
  Cut and serve

Meat-Pork Ribs - Oven

*1 rack baby back ribs
1/8 cup spicy brown mustard
2 tsp sea salt
1 tsp black pepper
3/4 cup Sweet Baby Rays

• Pre-heat oven to 275
• Rinse and dry ribs. Remove membrane
• Split the rack in half
• Rub mustard into top of ribs.
  Season with sea salt and black pepper
• Wrap ribs in foil and seal the edges
• Cook ribs for 2.5 hours at 275 on center rack
• Cut foil packets and fold back the foil.
  Liberally coat with BBQ sauce
• Raise oven to 400 degrees (no need to wait).
  Put ribs back in oven for 25 minutes
• Set oven to broil. When hot, place tray under the broiler for 3-5 minutes.

Meat-Texas Roadhouse Ribs

St. Louis style ribs

• Follow short video

Mexican-Cheese Enchiladas

*12 corn tortilla, cut into quarters
*12 oz Sharp cheddar cheese, grated
*Enchilada sauce - 15oz can (or see recipe)
*Green Onion - 1 bunch
*4 oz can green chili peppers

• Preheat oven to 400 deg
• Spray square 8x8 baking with Pam
• line pan with layer of corn tortillas
• Top with 1/3 sauce, cheese, chilis, and onions
• Top with second layer of tortillas
• Top with second layer of 1/3 sauce, cheese, chilis, and onions
• Top with final layer of tortillas
• End with final layer of 1/3 sauce, cheese, chilis, and onions
• Bake until bubbly (approx 10-15 minutes)

Mexican-Enchilada sauce

*2 cups vegetable broth
*1 tsp apple cider vinegar (or distilled white)
3 Tbsp olive oil
3 Tbsp gluten free flour
1 Tbsp ground chili powder (or less)
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp salt, to taste
pinch of cinnamon (optional)
2 Tbsp tomato paste
Black pepper, to taste

• This sauce comes together quickly once you get started, so measure the dry ingredients
  (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon)
  into a small bowl and place it near the stove.
  Place the tomato paste and broth near the stove as well.
• In a medium-sized pot over medium heat:
  Warm the oil until it is hot enough that a light sprinkle of the flour/spice mixture sizzles on contact.
  This might take a couple of minutes, so be patient and do not step away from the stove!
• Once it is ready, pour in the flour and spice mixture.
  While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute.
  Whisk the tomato paste into the mixture, then
  slowly pour in the broth while whisking constantly to remove any lumps.
• Raise heat to medium-high and bring the mixture to a simmer, then
  reduce heat as necessary to maintain a gentle simmer.
  Cook, whisking often, for about 5 to 7 minutes, until the sauce
  has thickened a bit and a spoon encounters some resistance as you stir it.
  (The sauce will thicken some more as it cools.)
• Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper.
  Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!

Salad-Casserole Salad

SALAD:
1 head iceberg lettuce, chopped
1 (8 oz.) package frozen peas, thawed and drained
1 cup Swiss cheese, cut into cubes
3 green onions, finely chopped
1/2 cup bacon bits
SAUCE:
1/2 cup mayonnaise
1/2 cup miracle whip
1-2 tablespoons sugar
Kosher salt and ground pepper to taste

• In a medium bowl, whisk together mayo, miracle whip and sugar.
  Season to taste with salt and black pepper
• To chop the iceberg lettuce, smash the stem of the lettuce on the counter to loosen it,
  then push it into the lettuce until it releases.
  Discard stem, then chop lettuce and place in a 9x13-inch baking dish
• Add thawed and drained peas, diced Swice cheese and green onions.
  Then pour dressing over mixture.
  Toss together until evenly coated
• Top with bacon bits, then refrigerate until ready to serve.
  Cover with aluminum foil or plastic wrap if serving later
• Add dressing of choice 15 minutes before eating

Salad-Pea Salad

*4 cups frozen peas, thawed
*1/2 cup sour cream
*1/3 cup diced red onion
*3/4 cup cubed sharp cheddar cheese
*8 slices bacon (8 tbsp bacon bits)
1/4 cup mayonaise
1 tbsp granulated sugar
2 tsp apple cider vinegar
1/4 tsp kosher salt
1/8 tsp pepper

• Combine sour cream, mayo, sugar, vinegar, salt and pepper in a large bowl
• Add peas, onion, cheese, and bacon. Gently stir to coat completely
• Refrigerate at least 1 hour before serving. Garnish with some crispy bacon
• Note: Leftovers keep in fridge for up to 3 days
  Do not freeze

Soups & Stews-Beef Stew

*2 pounds cubed beef stew meat
*2 cups beef broth
*4 cups cubed potatoes
*2 cups chopped carrots
*1 cup fresh corn kernels
*1 cup fresh green beans cut to 1-in pieces
*1 cup chopped turnip (optional)
*2 cups chopped fresh tomatoes (optional)
2 Tbsp olive oil
2 Tbsp all-purpose flour
4 cups water
1/2 tsp salt
1/2 tsp black pepper
1 tsp dried rosemary

• Coat beef with flour and brown in oil.
• Add water, broth, salt, and pepper. Heat to boiling, then simmer for (1 hour).
• Stir in potatoes, carrots, and rosemary. Simmer (1 to 2 hours).
• Add corn, green beans, and simmer for another (30 minutes).

Soups & Stews-Bum Stew

*3-pound bonless chuck roast
*1 medium onion (large dice)
*3 medium carrots
*4 fresh thyme sprigs
*3 medium celery stalks
*1.5 lb Yukon Gold potatoes
*1 cup frozen peas
*4 cups (1 quart) beef broth
1/4 cup all-purpose flour
2 tsp kosher salt
1 tsp black pepper
3 Tbsp vegetable oil
2 Tbsp tomato paste
1 cup dry red wine
2 bay leaves

• Cut meat into 1" cubes, coat with flour, salt & pepper. Brown in small batches and set aside
• Add a little oil, fry onion.
  Add tomato paste, stir to coat the onion. (2 min.)
  Sprinkle in a tablespoon of flour and cook (about 1 minute).
  Add wine and scrape browned bits from the bottom of the pot.
  Cook until thickened (about 3 minutes).
• Add meat, broth, Bay Leaves and Thyme.
  Bring to a boil and reduce heat to simmer (about 1 hour).
• Cut carrots, celery, and potatoes into large dice and add to pot.
  Cover and simmer (another hour).
• Remove and discard bay leaves.
  Stir in peas and simer uncovered until warmed through (about 5 minutes).
  Taste and season with salt and pepper as needed

Soups & Stews-Chili - New Mexico Style

*1 lb pork chops (bone in)
*1 lb stew meat
*1 onion
*1 each red, green, yellow pepper
*1 bag dried New Mexico red chili pods
*3 (or so) jalapeno peppers
*4 oz sliced mushrooms
1 tsp cumin
1 tsp cayene
Dash of Chili powder
1 jar tomato sauce (18 oz)
2 cans pinto beans (15 oz) (skip for low-carb)
3 cinnamon sticks

• BASE: Remove seeds from the chili pods and soak for a half hour.
• MEATS: Put meat in oval roaster. Cover with sliced onion, peppers.
  Bake at 275 for an hour and a half.
• Fill blender half-full of water. Slowly add Chili Pods and jalapenos and puree.
  Note: This freezes well.
• In a large pot, combine the base with
  tomato sauce, beans, mushrooms, cinnamon sticks, cumin, cayene, and chili powder.
  Simmer until the meat can be removed from the oven.
• Add meat, peppers, and liquid from the roaster.
• Simmer until done.

Soups & Stews-Chili (Mom)

*2 lb hamburger - browned, drained, salted
*1 large onion
*2 carrots, shredded
*8 oz tomato juice
*4oz tomato sauce
*1/2 can tomato paste
*1 cans chili beans (last)
2 T brown sugar

• Salt, brown and drain hamburger
  Combine all ingredients (except beans)
• Simmer a couple of hours
  Add beans and simmer another half hour

Soups & Stews-Cuban Stew

*2 lb. Beef Chuck, cubed
*1 onion, sliced
*1 green pepper, sliced
*1 c. dry sherry
*2 lb. potatoes, peeled and cubed
*1 c. small stuffed green olives
1/4 cup oil
1 Tbsp salt
1 tsp Paprika
1/2 tsp pepper
1 bay leaf
3 cloves garlic, minced
1 8oz can tomato sauce
1 c. water

• Saute beef in hot oil.
• Add salt, paprika, pepper, bay leaf, onion, garlic, and green pepper.
  Cook a few minutes
• Add tomato sauce, sherry and water.
  Simmer covered 1.5-2 hours or util meat is almost tender.
• Add potatoes and olives.
  Cook about 25-30 minutes.
• Add 1 cup more water or sherry when reheated.

Soups & Stews-Greek Lentil Soup (Cookbook version)

2 Tbsp oil
2 med onions, chopped
2 stalks celery, chopped
2 cups dried lentils
8 cups water
1 cup tomato broth, or 1 Tbsp diluted tomato paste
1 bay leaf
1 tsp salt
4 cups shredded spinach
1 cup small pasta or 2 cups cooked brown rice
2-3 Tbsp lemon juice or vinegar
yogurt

• Saute onions
• Add celery, lentils, liquid, and bay leaf.
  Bring to a boil, cover, simmer 45 minutes
• Add salt, greens and grain.
  Cover and cook for 15 minutes
  If soup appears too dry, add more liquid. Should be thick and stewlike.
• When fully cooked, stir in lemon juice to taste
• Garnish with generous spoonfuls of yogurt
• Makes 2.5 quarts
• Variations: diced carrots, hot pepper sauce, 2 tsp oregano with bay leaf

Soups & Stews-Hungarian Mushroom Soup

*1 onion, chopped
*16 oz sliced fresh mushrooms
*2 cups vegetable broth
*1/2 cup white wine
*1/2 Tbsp dried dill (optional)
*1/2 Tbsp chopped fresh thyme (or less)
*1/4 cup sour cream
3 Tbsp butter
2 tsp paprika
2 Tbsp low-sodium soy sauce
1 cup milk or half-and-half
2-1/2 Tbsp flour
2 Tbsp lemon juice

• Cook the onions and mushrooms in a large soup pot in the butter until soft, about 15 minutes
• Add the broth, wine, dill, thyme, paprika and soy sauce.
  Bring to a simmer and cook until it reduces by half, about 10 minutes
• In a small bowl, combine the milk and flour until smooth.
  Whisk the mixture into the soup and cook about 10 minutes.
• Reduce the heat and add the sour cream and lemon juice.
  Season with salt and pepper, to taste. Heat through.

Soups & Stews-Vegetable Beef Soup

*1.5 lb Stew Meat
*1 large yellow onion (chopped)
*3 medium carrots (peeled, chopped)
*8 cups beef broth
*14 oz jar diced tomatoes
*1 lb red or yellow potatoes (chopped)
*1-1/2 cup chopped green beans
*1-1/2 cup frozen corn
*1 cup frozen peas
*1/2 cup chopped fresh parsley
Olive oil for saute
Salt, Pepper
4 cloves garlic (minced)
1/2 Tbsp dried basil
1/2 tsp dried thyme
1 tsp dried oregano

• Dry beef with paper towels, season with salt and pepper.
  Add oil to pot and brown (do it in two batches)
• Add oil. Saute onions, carrots, and celery for about 3 minutes.
  Add garlic and saute another minute.
• Pour in broth, tomatoes, browned beef, basil, oregano, thyme.
  Salt pepper to taste.
  Bring to boil, reduce heat, cover and simmer
  (about 30 minutes)
• Add potatoes and green beans and continue simmer, covered
  (about 20 minutes)

Soups & Stews-Vegetable Broth

*1 large onions, roughly chopped
*1/4 lb mushrooms
*1 large carrot, cut in chunks
*1 celery stalk, chopped
*1/2 leek chopped in rounds
*1/2 head garlic, cut tips off the head
*1/2 tomato, quartered
*1/4 apple or pear, sliced
*1/2 handfull of parsley with stems
*1/2 tsp Peppercorns
1 bay leaf
1/2 Tbsp dried basil
1/2 Tbsp sea salt
2-1/2 quarts cold water

• Use a 3-4 quart stockpot
  Optionally, saute onions, mushrooms and celery in olive oil until lightly caramelized.
  This adds a ton of flavor to the broth.
• To cold water, add all ingredients.
• Cover with a lid slightly vented and low simmer for one hour.
• Let cool and strain. Keep sealed in the fridge for 5 days. Freezes nicely.

Staples-Creamed Potatoes (or peas)

*1.5 lb potatoes
2 Tbsp butter
2 Tbsp flour
1.5 cups milk
1/4 tsp white pepper
1/8 tsp ground nutmeg

• Peel and boil the potatoes. Set aside
• Melt butter in saucepan.
  Add flour and cook over low heat for 5-7 minutes, stirring constantly
• Add the milk slowly and continue to cook,
  stirring with a wire wisk until thickened - about 10 minutes
• Stir in pepper and nutmeg
• Add in potatoes

Staples-Other

Pasta with Mushrooms & Tomato sauce
Fried potatoes with onions
Omlette
Pancakes
Veg Fajitas
Stuffed Pork Chops (Hy-Vee)

• Instructions are N/A

Staples-Pancakes

*2 Cups all-purpose [GF] flour
*1-1/2 Tbsp baking powder
*1 tsp baking soda
Dry Mix:
1/2 tsp salt
1-1/2 Tbsp sugar

1 Cup pancake mix above
1 Egg
1 Cup milk (or as needed)
1 Tbsp melted butter or oil

• Preheat & lightly grease a griddle or pan over medium heat
• Combine 1 cup pancake mix with egg, 1/2 cup milk & butter or oil.
  Add additional milk as needed
• Pour 1/3 Cup batter and cook until bubbles are popped (3-4 min.)
  Flip and cook another 1-2 min.
• NOTE:
  Each 1 cup dry pancake mix will make approx. 5 pancakes
  Store dry mix in airtight container up to 3 months