Ingredients:

1 cup beef broth

1 cup red wine

1/8-1/4 tsp ground thyme

1/4 tsp salt

1/2 tsp fresh black pepper

1/4-1/2 tsp rosemary

Instructions:

1. Pour over meat. Cover. Bake at 250°F for ~3 hours. Drain and reserve juices. In a small saucepan, gradually stir flour into juice to thicken. Heat and return to meat.

Ingredients:

1 1/2 lbs ground beef

2/3 cup crushed saltines (~ 20)

1/3 cup minced onion

1 egg

1/4 cup milk

1 1/2 tsp ground ginger

1/2 tsp salt

1 tbsp olive oil

2 tbsp cornstarch

1/2 cup packed brown sugar

1 (15 oz.) can pineapple chunks, drained, juice reserved

1/3 cup white vinegar

1 tbsp soy sauce

1/3 cup chopped bell pepper

Instructions:

1. In a large bowl, combine beef, crackers, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoons into meatballs.
2. Heat olive oil in large skillet over medium heat. Place meatballs in skillet and cook until evenly brown and meat is no longer pink. Drain excess fat.
3. In a small bowl, combine cornstarch, sugar, pineapple juice, vinegar and soy sauce. Mix until smooth, then pour into skillet with meatballs. Cook, stirring constantly, until mixture thickens and boil; about 5 minutes. Stir in pineapple, and pepper. Heat through. Serve over rice. Alternatively, for meatloaf, skip the frying and bake at 350°F for ~ 1 hour.

Prep: 30 mins + Serves: 4

Ingredients:

1 (14 oz.) pkg. smoked sausage, sliced

2 small onions, sliced

1 cup shredded carrots

1 8 oz. can pineapple

1 tbsp cornstarch

1/2-1 tsp ground ginger

1/3 cup cold water

2 tbsp Coconut Aminos (or soy sauce)

Hot cooked rice

Instructions:

1. Stir-fry sausage until browned; add onions and carrots. Stir-fry until crisp tender. Add drained pineapple.
2. Combine cornstarch and ginger. Stir in water, soy sauce and pineapple juice until smooth. Add to sausage mixture in skillet.
3. Bring to a boil. Cook and stir 1-2 minutes or until thickened. Serve over rice.

Makes 6 servings

Ingredients:

1 yellow bell pepper, cut into 1/2″ pieces

3/4 cup grape tomatoes, halved

1/2 cup diced cucumber

1/2 cup minced red onion

1/4 cup chopped cilantro

1 tbsp lemon juice

1 tbsp minced jalapeño pepper

1 3/4 tsp salt

2 Hass avocados, halved, pitted, peeled and cut into 1/2″ cubes

6 tilapia fillets (8 oz. each)

1 tbsp olive oil

1 tbsp ground coriander

Lemon or lime wedges, for garnish

Instructions:

1. In a medium bowl, stir together bell pepper, tomatoes, cucumber, onion, cilantro, lemon juice, jalapeño and 1 tsp salt. Add avocados and toss gently to combine. Refrigerate salsa until ready to use.
2. Preheat broiler. Rub tilapia with oil, then sprinkle with coriander and remaining 3/4 tsp of salt. Broil 4″ form the heat, 5-6 minutes or until fish just flakes when tested with fork. Serve fish topped with salsa and garnished with lemon wedges.