Yield: 6 servings

Ingredients

2 1/2-3 cups all-purpose flour

5 egs

1 tsp olive oil

Filling

1 small pie pumpkin, (about 2 1/4 lbs.) peeled and cut into 1″ cubes

4 tsp chopped shallot

1/3 cpu butter, cubed

1 tsp minced fresh sage

3/4 tsp minced fresh thyme

1/4 tsp salt

1/4 tsp pepper

2/3 cup heavy whipping cream

1 small bay leaf

1 egg, beaten

Sauce

1 cup heavy whipping cream

3 tbsp butter

2 tsp minced fresh sage

Instructions

1. Place 2 1/2 cups flour in a bowl; make a well in the center. Beat eggs and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
2. Meanwhile, in a large skillet, sauté pumpkin and shallot in butter until tender. Add sage, thyme, salt and pepper. Transfer to a food processor; cover and process until blended. Return to the pan; stir in cream and bay leaf. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Discard bay leaf.
3. Divide pasta dough into fourths; roll one portion to 1/16″ thickness. (Keep remaining dough covered until ready to use.) Working quickly, placed rounded teaspoonfuls of filling 1″ apart over half of pasta sheet. Brush around filling with egg. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
4. Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm.
5. In a small saucepan, bring cream to a boil; cook, uncovered, until reduced by half. Stir in butter and sage. Spoon over ravioli.

Yield: 6 servings | Bake: 30 minutes

Ingredients

4 quarts water

¼ teaspoon salt

1 teaspoon olive oil

9 lasagna noodles

1 pint (2 cups) cottage cheese (drain and rinse in colander)

2 cups (8 ounces) grated mozzarella cheese

1 cup grated parmesan cheese

4 cups (1 quart) spaghetti sauce

Instructions

1. Bring water to boil, add remaining ingredients and boil noodles until tender, about 8 to 10 minutes, stirring occasionally: water, salt, olive oil, lasagna noodles.
2. Drain and rinse noodles under cold water in colander, tossing lightly to prevent from sticking.
3. While noodles cook, assemble the cottage cheese, mozzarella, parmesan and spaghetti sauce.
4. Layer noodles, cheese and sauce alternately in 9×13″ pan.
5. Bake uncovered for 30 minutes at 350°F to heat sauce and melt cheese. Allow to stand for 15 minutes. Cut in squares to serve.

Prep time: 15 mins | Cook time: 3 hrs | Total time: 3 hrs 15 mins | Yield: 8

Ingredients

Bolognese Sauce

2 tbsp olive oil

1 small onion, diced

1 carrot, finely chopped

1 celery stick, finely chopped

1 pound ground beef

10.5 oz tomato pureé

1/2 cup red wine

Chicken broth as needed

Salt to taste

Lasagna Noodles

1 box lasagna noodles or five sheets homemade noodles

Water for boiling

Béchamel Sauce

1/4 cup olive oil

1/2 cup flour

4 cups water or dairy free milk, heated

Nutmeg to taste

Salt to taste

Instructions

1. Drizzle oil in a sauce pan and heat. When ready, sauté chopped onions, carrots, and celery for about 5 minutes. Add ground beef. Stir and cook until well browned.
2. Deglaze with red wine. Once the wine is completely evaporated add the tomato puree. Stir and let cook for two hours with the pot parcially uncovered. Mix from time to time and add stock as needed.
3. Cook lasagna noodles as directed on the box until al dente. Stir regularly to make sure the noodles don’t stuck together. Heat oil in a sauce pan. Whisk in flour a little at a time. Stir for about 2 minutes. Whisk in milk and bring to a boil. Lower heat. Add nutmeg and salt to taste and stir for 2 or 3 more minutes.
4. Pour a thin layer of Béchamel sauce on the bottom of a baking pan. Spoon bolognese sauce on top of it and cover that with lasagna noodles. Repeat until you have five layers.
5. Bake in a preheated at 340°F or 170°C for 40 minutes.

Total time: 30 mins | Yield: 8 servings | Prep: 15 mins | Cook: 15 mins

Ingredients

1 3/4 cups uncooked elbow macaroni

6 tbsp butter, divided

3 tbsp all-purpose flour

2 cups whole milk

1 pkg. (8 oz.) cream cheese, cubed

2 cups shredded cheddar cheese

2 tsps spicy brown mustard

1/2 tsp salt

1/4 tsp pepper

3/4 cup dry breadcrumbs

2 tbsp minced fresh parsley

Instructions

1. Preheat oven to 400°F. Cook macaroni according to package directions. Meanwhile, melt 4 tbsp butter in a large saucepan. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes.
2. Reduce heat; add cheeses, mustard, salt and pepper. Stir until cheese is melted and sauce is smooth. Drain macaroni; add to cheese sauce and stir to coat.
3. Transfer to a greased 9×13″ baking dish. Melt remaining buttes; toss with bread crumbs and parsley. Sprinkle over macaroni. Bake, uncovered, until golden brown, 15-20 minutes.

Yield: 6 servings

Ingredients

Instructions

Yield: 4 servings

Ingredients

Instructions

Yield: 4 servings

Ingredients

Instructions

Ingredients

8 chicken breasts, each sliced in half to make two thin slices

½ – 1 whole package cream cheese, softened

1 small package smoked lunch meat, (we often use ham)

2 cups shredded mozzarella cheese

4 fresh tomatoes, chopped small

1 tbsp granulated garlic

2 tbsp dried oregano salt pepper

1 cup bread crumbs

½ cup grated parmesan cheese

Serve with rice

Instructions

1. Layer half of the sliced chicken breast into a 9×11 baking pan. Salt and pepper them. Spread the softened cream cheese over the chicken.
2. Layer the lunch meat, mozzarella, tomatoes, half the garlic powder and oregano. Place the other half of the chicken on top. Mix the breadcrumbs, parmesan cheese, and the other half of the garlic and oregano all together. Coat the top of the chicken with this crumb mixture.
3. Bake at 350°F for around 45 minutes, or until browned and chicken has pulled away from the edges of the pan.

NOTE: This recipe is for 2.5lbs of meat (I recommend shoulder roast), so adjust quantities according to the size of roast you have.

Ingredients

• Boneless Beef Shoulder Roast, approximately 2.5 lbs
• drizzle of olive oil (to coat bottom of pan)
• ¼ cup of lime juice
• 1 Tbsp + 1 tsp chili powder
• 2 ½ teaspoons garlic salt
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon sugar

Instructions

1. Coat the bottom of the Instant Pot pot in oil.
2. Cut the roast into about 5-6 pieces and arrange them in the pot.
3. Pour the lime juice over, then sprinkle the seasonings over.
4. Cook at high pressure for 1.5 hours (maybe less, but 1.5 lends very tender meat).
5. Once pressure has been released, shred and serve.

CROCKPOT ADAPTATION: Follow  steps 1-3, then cook 4-6 hours on high, depending on the size of roast. Once fully cooked through, shred and serve.

For 1 stockpot

Ingredients

4 1/2-5 lb. London broil Top round steak, cut into cubes

Tallow

Butter

Potatoes

Carrots

Onion

2 cans diced tomato

seasonings to taste

Beef bone broth

Instructions

1. Sear meat in tallow. Cut veggies, then add to stockpot. Cover with beef broth and simmer for 4 hours.