week of April 17, 2017

Mon - 3 Bean Chili
Tue - Chicken and Dumplings
Wed - Ravioli with Pesto
Thur - Egg Rolls and Fried Rice
Fri - Waffles and Sausage
Sat - French Dip Sandwiches

Three Bean Chili

1 lb ground beef

1 can 16 oz refried or pinto beans
1 can 15.5 oz Black Beans

1 15.5 oz can Kidney beans

1 14 oz cans diced tomatoes with juice (use ones with chilis, for hotter chili)

1 tbsp tomato paste

1/2 onion, diced

2 small cloves garlic

1 green and/or red bell pepper

Salt and pepper to taste

1 tbsp cummin

1/2 tsp chili powder

2 tsp onion powder

1 tbsp oil

In a large skillet, brown beef, drain. Remove. Sauté onions and bell peppers in oil on medium until onions are translucent. Add garlic, cook until fragrant. Add beef, beans, tomatoes with the juice, paste, and seasoning to the skillet. Bring to a boil. Serve with shredded cheddar cheese and/or fresh chopped onions on top, if desired.

Baked Chicken and Dumplings

chicken and veggies

1 lb cooked, diced chicken or turkey

1 can cream of celery or chicken soup

2 stalks of celery, diced

2 cloves of garlic, pressed

1/2 medium onion, diced

1 small bag of frozen mixed veggies

1 1/2 can of water

salt and pepper

Sauté the onion, celery and garlic until onion is translucent. Meanwhile, mix soup, water, salt and pepper in a 9x13 baking pan. Add all other ingredients, and mix together.

 dumplings - drop biscuits

2  cups flour

1 tsp sugar

1 tsp baking powder

1 tsp salt

4 tbsp soft butter

4 tbsp shortening

3/4 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 3/4 cup milk, let sit 2 minutes)

 Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender. Until it resembles peas. Add butter milk mix until it forms a dough. Scoop small dumplings out of the mix and drop into the pan on top of the chicken/veg mix.

Bake at 375 uncovered until the dumplings are golden brown and done all the way through. About 30-40 minutes.

Ravioli and Pesto

for the pesto follow the Food network recipe HERE - I will be using plain bread crumbs instead of pine nuts

Ravioli - fresh, prepackaged. Follow directions on package to cook.

Chicken Fried Rice and Egg Rolls

Chicken Fried Rice and Egg Rolls
Egg Rolls:
1 lb ground pork or chicken/turkey
1 bell pepper
1/2 medium onion
1 cup fine shredded cabbage
1 carrot
2 tbsp Asian Seasoning Mix
Salt and Pepper
Egg Roll wrappers
In a food processor  shred bell pepper, onion, carrot, and cabbage. Sprinkle ground meat with Asia Seasoning Mix, salt and pepper. Cook ground meat and shredded veggies in a skillet, over med-high heat until meat is browned and veggies are soft. Use a spatula to crumble the meat and veg into very small pieces. (I prefer to cook meat prior to rolling to ensure it is done)
Use the directions on the egg roll wrappers on how to roll these together. Allow to cook in freezer for 5 minutes before frying at 365F until golden brown on both sides 3-5 minutes. keep warm in oven if necessary.
Rice:
1 lb cooked, diced chicken
3 cups cooked white rice
1 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp oil
1/2 cup peas and carrots frozen mix
2 eggs
Scramble eggs, warm up carrots and peas. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated. Stir in eggs and carrots peas.

French Dip Sandwiches

Au Jus: 1-2 cans beef consomme OR beef broth + 1 tbsp Worcestershire Sauce

16 oz deli sliced roast beef - (2) 7 oz packages

4 hoggie rolls, split (something chewy and crusty)

4-8 slices of swiss or provolone cheese (optional)

Sprinkle deli meat with grill seasoning or salt and black pepper. cut rolls in half, butter and toast in broiler or toaster oven.

To assemble sandwiches, lay cheese slices on one side of rolls (1-2 slices). Then using a pair of kitchen tongs, dip meat into boiling au jus sauce and pile into rolls. Set ramekins, cups or small bowls with extra dipping sauce along side the sandwiches. 

Makes 4 sandwiches.

week of April 2, 2017

Sun - Pork Milanese
Mon - Chicken Strips
Tue - Fajitas
Wed - Kielbasa and Perogies
Thur - Chicken Puttanesca and Spaghetti
Fri - Salisbury "Steaks"

Pork Milanese
2 lbs boneless thin sliced pork loin or chops
3/4 plus 1/4 cup milk
1 egg
Oil to coat the bottom of the pan (veg or canola)

1 lemon (zest and juice)
flour coating:
1 cup AP flour
1 tbsp seasoning salt (such as Johnny's)
1 tsp onion powder
1 tsp black pepper
1 tsp garlic salt
breading coating
1 cup bread crumbs (I use Progresso Italian)
1/4 cup Kraft Parmesan cheese
1 tbsp lemon zest
.
To bread the meat you will need: 2 bowls, 2 paper plates, 1 non-stick cooling rack covered with parchment paper, a fork. Set up the assembly line: bowl with milk, paper plate with flour coating, bowl with 1 egg and 1/4 cup milk beaten together, paper plate with crumb coating, and last the cooling rack. One piece at a time, dip in milk, place on the flour and coat. Dip in the egg mix. the place on the crumb mix and coat. Lay on the cooling rack until all chops are breaded.
To cook the chops, heat the oil in a large skillet on med-high heat. Add peices one at a time, being careful not to splatter yourself. Cover, and cook for 5-10 minutes or until the bottom side is golden brown and top is starting to turn from pink to white. Turn and cook until done. Middle of meat should reach 160F. Let rest 5 minutes on the cooling rack (without parchment) to drain oil. Squeeze fresh lemon juice on top when serving.
Serving with Spaghetti with olive oil (prepared according to box, dressed with olive oil after draining).


homemade "Shake and Bake" Chicken Strips
2 skinless, boneless chicken breast cut into strips
1/2 cup flour

1 12 cup plain bread crumbs
2 tbsp seasoning salt
1 tbsp garlic powder
Milk
Soak chicken in a bowl of milk, enough milk to cover all the chicken. Put flour, seasoning salt, garlic, bread crumbs, into plastic freezer bag (gallon size) and shake to mix. Put in a few chicken strips at a time and shake until coated. Use olive oil to coat the cookie sheet. Lay coated strips on the sheet in single layer (no over lapping). Bake at 350F in the oven (or toaster oven) until done and golden brown - about 20 minutes. Turning chicken over once.
Serve with roasted potato wedges.

Chicken Fajitas
3 lbs skinless, boneless chicken breasts, cut into thin strips
3 tablespoons lime juice
Zest of 1 lime
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
2 garlic cloves, pressed
Salt and pepper
6-8 Fajita size Flour tortillas
Toppings if desired: sour cream, guacamole, cheese, Pico De Gallo, extra lime juice
Sprinkle meat with cumin, onion powder, garlic powder, salt and pepper. In a large skillet, heat 1 tbsp veggie oil over medium-high heat. Cook meat, peppers, onion, and garlic until chicken is cooked through. Add lime juice and zest. Serve with warmed tortillas and toppings.

One Pot Puttanesca
2 lbs chicken breast strips

4 cups chicken broth
2 cans (14.5 oz each) Italian-style diced tomatoes
1/2 medium onion
2 garlic cloves, pressed
1/2 cup sliced olives
7 oz artichoke hearts, drained
2 tbsp capers
1/2 tsp crushed red pepper flakes (optional)
12 oz (350 g) uncooked linguine or spaghetti pasta
1/4 tsp salt
1 cup loosely packed fresh parsley, divided
Parmesan cheese, grated
2 tbsp Olive Oil
1.  In a large skillet, over medium heat, brown chicken in oil , remove. Then cook the onion, add more oil if needed, cook until translucent. Add garlic and cook until fragrant.

2. Carefully add broth, tomatoes, pasta, olives, capers, and pepper flakes, if desired. Put chicken on top. Simmer, covered, 10-12 minutes or until pasta is al dente and chicken is cooked through, stirring occasionally.
3. Finely chop parsley; reserve 1 tbsp for garnish. Let stand, covered, 5 minutes or until pasta is tender and sauce is thickened. Serve with grated Parmesan cheese and reserved parsley.

Salisbury Steak
1 lb ground beef
2 eggs
1 cup bread crumbs
1/2 cup milk
1 tsp Worcestershire sauce
1 tsp each Salt and Pepper
1 tsp garlic salt
1 tsp onion salt
4 tbsp butter
3-4 tbsp AP flour
1 (14 oz) can beef broth
Mix beef, eggs, milk, bread crumbs, salt, pepper, garlic, onion, Worcestershire suace together. Form into patties ("steaks"). Brown on each side on high heat in 2 tbsp butter - no need to cook through yet. About 2 minutes each side. Remove set on plate.
Add drippings remaining butter to a pan. On high heat, using a whisk, add the flour to the pan. Stir until incorporated, then turn down the heat to low and stir for 1-2 minutes or until it smells nutty. Turn the heat back up to high and slowly add the broth constantly whisking until completely incorporated. Turn heat down to low, add the patties back to the pan. Cover and simmer until the patties are cooked through and the gravy is thickened, about 20 minutes.
Serve with mashed potatoes.

week of March 26 2017

Mon - Spaghetti and Meat Sauce
Tue - Taco Salad
Wed -Biscuits and Gravy
Thur - Swiss Steak
Fri - Seasoned Beef and Rice-a-Roni

Spaghetti and Meat Sauce

1 (28 oz) can crushed tomatoes
2 garlic cloves, pressed
1/2 cup loosely packed, fresh basil

1 (8 oz) sliced, button or baby portabella mushrooms

1/4 chopped onion

1 tsp Italian Seasoning

1 lb Italian Sausage or Ground Beef
1 lb spaghetti pasta
Olive Oil
Salt and Pepper
Brown meat in large skillet. Remove when done. add olive if needed for total of 2 tbsp fat in pan. saute onions in pan until translucent. Add garlic,cook until fragrant. Add in crushed tomatoes - juice and all into pan. Stir in seasoning and basil. Return meat and mix in. Allow to simmer for at least 10 minutes. Add salt and pepper to taste.
Cook pasta according to package. 

Shredded Parmesan cheese (optional)

Mix sauce with pasta. Sprinkle with shredded cheese enjoy.

Taco Salad

1 (about 11 oz) sack Doritos or any corn tortilla chips

1-2 cups cooked, shredded chicken (using left over from roast chicken) OR 1 lb Ground Beef, browned, crumbled and drained

2 jalapeno peppers, seeded and finely chopped (optional)

1 medium onion, chopped

1/2 package taco seasoning

1 cup lettuce or cabbage

3 plum tomatoes, seeded and chopped

1 can black beans

Handful cilantro leaves, chopped

Juice of 1 lime

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Salsa and sour cream or salad dressing (optional)

Sprinkle chicken with taco seasoning. Heat chicken and beans, on stove or microwave until hot. Meanwhile, combine tomatoes, remaining onions, jalapenos, cilantro, and the juice of the lime in a large bowl. 

Layer salad: chips on bottom, then meat mix, veggie mix, handful of lettuce or cabbage, top with cheese, and salsa and sour cream or salad dressing.

Biscuits and Gravy

Biscuits:

2  cups Bisquick mix (OR all purpose flour, add another 1/4-1/2 milk)

1 tsp baking powder

1 tsp salt

4 tbsp softened butter

4 tbsp shortening

1/2 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 1/2 cup milk, let sit 2 minutes)

Cooking Biscuits: Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender. Until it resembles peas. Add butter milk, mix until it forms a dough. For drop biscuits, use a scoop or a spoon and spoon out onto greased cookie sheet. For rolled biscuits, knead dough into ball. Roll out to 3/4 inch thick. Cut with biscuit cutter and place on greased cookie sheet. Bake at 350F for 15-20 minutes or until golden brown.

Making Gravy: Scrap the pan and remove the big chucks. Leave 3 tbsp of drippings in pan, add melted butter to the pan if you do not have 3 tbsp of drippings. Mix the flour and seasonings (except salt and pepper). On high heat, using a whisk, add the flour mix to the pan. Stir until incorporated, then turn down the heat to low and stir for 1-2 minutes or until it smells nutty. Turn the heat back up to high and slowly add the milk, constantly whisking. Boil until the gravy comes to the thickness you like (remember it will continue to thicken off the heat for a bit). Mix in sausage. Taste, add salt and pepper as necessary.

Easy "Swiss Steak"

4 steaks (cheap ones are fine, high quality steak - is NOT necessary for this recipe)

 can cream of mushroom soup

1 pkt onion soup mix (OR mushroom gravy powdered mix)

1 1/2 can water

Thickener (if needed) 2 tbsp butter, 2 tbsp flour mixed together.

Mix soups and water together in a 9x13 pan, put in steaks. Make sure to cover the steaks with the liquid. Add in mushrooms.Cover pan with foil, bake 350F for 3 hours. Checking liquid level (make sure all the water didn't evaporate) every hour.If the baking liquid is lumpy stir to combine. Stir in thickener if needed. Taste gravy, add salt and pepper as necessary. Serve liquid as gravy over steaks and mashed potatoes. We like seasoned green beans as a side

week of March 19th, 0217

Sun - Saige's Birthday (eating out)
Mon - Zuppa Tuscana
Tue - Lemon Chicken
Wed - Bacon Fried Rice
Thur - BBQ Pulled Pork
Fri - Bacon Sliders

Zuppa Toscana

Zuppa

2 cups chopped kale
1 lb hot Italian sausage
1 tbsp olive oil (if needed)
2 garlic cloves, pressed
1 box stock (chicken or veggie), heated
3 lb potatoes, sliced
1 cups milk
1/2 cup heavy cream
3 tsp salt
1 tsp freshly ground pepper

In a large sauce pot, over medium heat cook sausage, chop into chunks. When no longer pink, remove meat but leave oil in pan.  Add garlic, and oil if there is less then 2 tbsp of fat in the pan. Cook over medium heat until fragrant. Add the hot stock and whisk to combine. Add potatoes. Add enough hot water to cover potatoes. Stir in salt and pepper. Boil until potatoes are tender. DO NOT DRAIN potato water.

When potatoes are almost done, add the kale and cook until kale and potatoes are tender. Stir in the milk and cream. Return sausage. Heat through. Serve immediately. (If left to simmer the potatoes will begin to turn into mush and disappear in the liquid.)

Lemon Chicken with Rice

Lemon Chicken

Ingredients:

vegetable oil to cover bottom of large skillet

2 boneless chicken breasts, sliced into 1 inch cubes

Salt and pepper

Breading:

¼ cup corn starch

1 cup panko bread crumbs

1 egg and ½ cup milk beat together.

Sauce:

4 teaspoons cornstarch, mixed with 4 teaspoons water

Deep Fried Chicken Pieces

1 lemon, juice and zest

3 tablespoons light brown sugar

3 tablespoons rice wine vinegar

1/4 cup chicken stock

Directions

Set up breading station for chicken. Sprinkle chicken with salt and pepper. Cover each piece in corn starch, then egg mix, then panko.

In the large non-stick skillet, heat oil over medium high heat. Add to pan. In a sauce pan, stir together juice, zest, sugar, vinegar and chicken stock and bring to a simmer. Stir in cornstarch mixture and bring liquid to a simmer. Simmer until reduced. Serve over chicken.

Serve with white rice (make double the amount you need to use for the next day).

bacon Fried Rice

Fried Rice without the bacon

1 lb bacon, diced and browned
3 cups cooked white rice
1 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp sesame oil
1/2 cup peas and carrots frozen mix
2 eggs
Scramble eggs, cook. Warm up carrots and peas and veggie mix. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated. Stir in eggs, bacon, and veggies. Serve.

Pulled Pork  - slow cooker
Place the fresh 2 lb shoulder pork roast and 1 cup BBQ sauce (any brand/kind you like) into the slow cooker. Cook in slow cooker 8 hours on low or 4 hours high. 
Remove from cooker, shred. Serve with extra BBQ sauce and cole slaw, on a bun if desired.

Uncooked

Cheeseburger Bacon Sliders
8 Hawaiian Rolls
1 lb ground beef
1 tsp each salt and pepper
1 tsp garlic powder
8 slices chedar or american cheese
1 lb bacon slices browned/crisped
sprinkle beef with salt, pepper, and garlic powder. Mix lightly. Do not over mix, it ruins the texture of the meat. 
Make beef into 8 patties, they should be a little wider then the rolls.Use your thumb to indent the middle of the patties. 
Cook on a electric grill or cast iron pan on Medium-high heat for 2-3 minutes on each side.
Top with cheese and bacon when done, place on roll. Add toppings if desired, such as tomatoes, pickle, lettuce, onion, mayo. Makes 4 servings (2 each)

Week of March 12 2017

Sun - Quick Egg and Potato Scramble

Mon - Pepperoni Pizza
Tue - Ground Beef Tostadas
Wed - Easy Chicken Alfredo
Thu - Corned Beef Dinner
Fri - St Patty's  - Corned Beef Hash

Homemade Pepperoni Pizza
dough (for 2 pizzas):
2 tbsp granulated sugar
1 tbsp salt
2 tbsp olive oil plus 2 tsp to bush on crust
3/4 warm (about 100-110F) water
1 tsp (about 1/4 oz or 1 packet) dry active yeast
2 cups AP flour (or 1 cup AP and 1 cup Whole Wheat)
corn meal for dusting pan

toppings (for 2 pizzas):
2 cups pizza or pasta sauce
2 cup pepperoni slices
3-4 cups shredded mozzerella cheese
2-4 tbsp grated parmesan cheese

Place yeast, sugar and warm water in a small bowl. Stir. Allow the yeast to work, let stand 5 minutes or until a foam forms on top. (NOTE: If this does not happen after 10 min, the yeast may have been bad, or the water may have been to hot so the yeast may be dead, or if water is too cold it doesn't activate.) 
.Place flour and salt in a bowl of a mixer. Stir together Using the paddle attachment. Add the oil to the yeast mixture., Start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. Take out of  bowl. Roll into a ball. Grease a large, clean, mixing bow. Place the dough in the greased bowl, cover, and allow to rest and rise for an hour.

Separate the dough into 2 halves. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days. Knead the dough for 5-15 minutes, or until it is stretchy and does not break easy.

Preheat oven to 475F. Roll out the dough, either by stretching it with your hands, or if your not that brave, use a rolling pin. Roll/strech the dough until it is thin as you like. Lay on parchment paper. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy, bread-like texture.

Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Put on toppings. Slide the pizza onto the pizza stone or pan, bake for 7 minutes, or until bubbly and golden brown.

Ground Beef Tosadas

12 corn tostada shells

1 (30 oz) can refried beans

1 lb Ground Beef (80/20 is best)

1 package taco seasoning

1 cup lettuce or cabbage

3 plum tomatoes, seeded and chopped

Handful cilantro leaves, chopped

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Optional toppings: Salsa, Pico de Gallo, sour cream, sliced pitted black olives, chopped yellow onion, lime juice

Sprinkle meat with taco seasoning. Brown meat, crumble and drian off fat. Warm beans as package directs.

Warm tostada shells. Top with beans, then meat, cheese, lettuce, tomato, cilantro and any additional toppings as desired.

Chicken Alfredo with Bacon

1/2 lb bacon

2-3 lbs skinless, boneless chicken breast

1 package (12 oz.) fettuccine, cooked and drained
1 jar Bertolli® Alfredo Sauce

Use a electric grill to grill chicken until cooked through. Slice

Cook fettuccine according to package. Heat sauce over medium heat until it comes to boil. Careful, it burns easily.
Toss hot fettuccine with hot sauce. Garnish, if desired, with fresh ground black pepper and chopped parsley.

Corned beef Dinner
Corned beef is usually boiled on the stove top, but I prefer braising the meat in the oven.
Ingredients
5 lb Beef Brisket
1 large onion, cut into pieces
1 lb bag carrots, chopped or baby carrots
4 celery stalks, chopped

4 cloves garlic, peeled and cut in half
6 medium red potatoes, quartered
1 head of cabbage
5 cups beef or veggie stock

water as needed
Salt and Pepper
Seasonings:
1 tbsp thyme
3 whole cloves
1/2 tsp ground ginger
1/2 tsp ground mustard
1/2 tsp celery salt
3 bay leaves
1 teaspoon dried rosemary

Directions
In a large roasting pan, add the stock, onion, and garlic cloves. Put in meat. Mix seasonings together and sprinkle over meat. Add enough water to almost cover meat in liquid. Cover roasting pan. Roast on 350F in oven for 3 hours. 
At 3 hours, add in potatoes, celery, and carrots around meat in the liquid. Cover and cook for 45 minutes. Then add the cabbage on top of the meat and recover, cover and cook for another 15 minutes. 
Remove from pan, discard liquid. Slice beef against the grain. Salt and pepper as needed.

Corned Beef Hash
Follow directions here: http://www.kraftrecipes.com/recipes/breakfast-hash-188915.aspx  except use leftover corned beef (no need to pre-heat) instead of sausage.

Week of March 5, 2017

cheese zombies

Sun - Sausage and Biscuits
Mon - Caesar Chicken Bake
Tue - Pork Roast with Root Vegetables
Wed Cheese Zombies with Tomato Bisque
Thur Alphabet Soup
Fri - Beef-a-roni
Sat - Chicken and Rice bake

Biscuits and Gravy

Biscuits:

2  cups Bisquick mix (OR all purpose flour, add another 1/4-1/2 milk)

1 tsp baking powder

1 tsp salt

4 tbsp softened butter

4 tbsp shortening

1/2 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 1/2 cup milk, let sit 2 minutes)

Cooking Buscuits: Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender. Until it resembles peas. Add butter milk, mix until it forms a dough. For drop biscuits, use a scoop or a spoon and spoon out onto greased cookie sheet. For rolled biscuits, knead dough into ball. Roll out to 3/4 inch thick. Cut with biscuit cutter and place on greased cookie sheet. Bake at 350F for 15-20 minutes or until golden brown.

Making Gravy: Scrap the pan and remove the big chucks. Leave 3 tbsp of drippings in pan, add melted butter to the pan if you do not have 3 tbsp of drippings. Mix the flour and seasonings (except salt and pepper). On high heat, using a whisk, add the flour mix to the pan. Stir until incorporated, then turn down the heat to low and stir for 1-2 minutes or until it smells nutty. Turn the heat back up to high and slowly add the milk, constantly whisking. Boil until the gravy comes to the thickness you like (remember it will continue to thicken off the heat for a bit). Mix in sausage. Taste, add salt and pepper as necessary.

Chicken Caesar Bake

Chicken Caesar Bake
2 canisters Crescent Rolls
2 skinless, boneless chicken breast
1 bag (12 oz) steamable, frozen broccoli and cauliflower florets
2 tbsp Oscar Meyer real bacon pieces
1/2 cup Caesar dressing
Parmesan cheese, shredded

Mix cooked chicken, veggies, bacon, and dressing in a bowl. Lay out crescent rolls to make pockets. 2 triangles on bottom and 2 triangles for the top. Crimp edges together so it does not leak. Scoop filling into middle, put on top dough layer. Crimp or pinch together, leaving a few little openings on top to vent.
Sprinkle top with cheese (optional)
Bake 350F for about 20 minutes or until golden brown.

Pork Roast

 1 3 lb pork roast

1 cup veggie broth

4 medium red potatoes, quartered

2 large sweet potatoes/yams, 1 inch pieces

8 oz of baby carrots

1/2 medium onion

4 cloves garlic

2 parsnips, celery root, or turnips (or 1 of each) quartered

1 bay leaf

1 tsp each thyme, rosemary, and parsley

                                                                                                    

Sprinkle roast with salt and pepper. Put broth and herbs in bottom of pan, along with the onion and garlic. Cook roast in 350 roasting pan, covered, for 1 hour. Take out roast.  Add veggies, put roast back in, cover and cook for another hour or until veggies are tender roast reaches 165 in thickest part.  Let rest, covered in foil, for 5-10 minutes before slicing.

Pan of Cheese Zombies

"Cheese Zombies"
This recipe you can use my bread recipe at the last stage of the recipe (on the bread recipe page) OR 2 packages of Grands biscuits kneaded together; and any cheese you prefer, although if you want it to taste like the "cheese zombies" we remember for Zillah Elementary, you have to use Velveta!
Preheat oven to 350F. Place a rolled out 1/4 inch think rectangle of dough on a greased cookie sheet. Please cheese slices on dough, touching but not overlapping. Place another rectangle of dough on top. Brush top with melted butter. Bake until the dough is done, lightly browned and the cheese is melted (about 20-30 minutes). Let cool 5 minutes before cutting. Serve warm with hot soup.

Alphabet Soup
1 (28 oz) can crushed tomatoes 
1 bag (11 oz) frozen mixed veggies (carrots, peas,green beans)
1/2 medium onion, chopped
6 cups vegetable stock

3/4 cup alphabet pasta

3 garlic cloves, pressed
Salt and pepper to taste
Cook onion in oil in a large stock pot until translucent. Add garlic, saute until fragrant. Add stock and tomatoes, heat on high until boiling. Add other ingredients. Heat on medium-high heat until hot and the pasta is cooked. Taste, add salt and pepper to taste. 

Beefaroni

1 lb ditalini or  macaroni

1 lb ground beef, sprinkled with seasoning salt

15 oz tomato sauce

1 tsp onion powder

1 tsp garlic salt

1 tsp brown sugar

salt and pepper to taste

Sprinkle ground beef with seasoning salt. Brown over medium heat. Drain. If pan is very greasy, use paper towel to clean out (about 1 tbsp of grease is okay). Return meat to pan.  Meanwhile, cook pasta according to package. Drain, keep warm. Mix tomato sauce, sugar and seasonings together. Stir sauce with meat in pan over medium heat. Stir in pasta. Mix until all pasta is covered and sauce is warm. Taste, add salt and pepper as needed.

Chicken and Rice Casserole
4 skinless, boneless breast filet
1 can cream of mushroom soup
1 1/2 cups of water

1 cup milk
2 cups dry Long Grain White Minute Rice
2 tsp+ each Salt and Pepper
1 tsp Garlic Salt
Grease a 9x13 pan with butter. Sprinkle Chicken Breasts with salt and pepper - both sides. Mix rice, salt, pepper, garlic, soup and water in the pan. Evenly spread out rice. Place chicken on top. Cover with foil. Bake in 350F oven for 45-60  minutes, or until rice is done and chicken is no longer pink and liquid is adsorbed. Serve with a vegetable or salad.