Servings: 8 | Ready in: 6 hours 25 minutes | Prep :15 minutes | Cook: 6 hours 10 minutes

Ingredients

1 Tbsp olive oil

2 lbs lean ground beef

large yellow onion, finely chopped

3 cloves garlic, finely minced

2 (14.5 oz) cans diced tomatoes with green chilies*

3 (8 oz) can tomato sauce

1/2 cup beef broth (1/8 c. steak sauce +  water)

2 Tbsp chili powder

2 1/2 tsp ground cumin

2 tsp paprika

2 tsp unsweetened  cocoa powder

1 tsp granulated sugar

1/2 tsp ground coriander

Salt and freshly ground black pepper

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (15 oz) can light red kidney beans, drained and rinsed

Shredded cheddar cheese, for serving

Instructions

1. heat olive oil in a large and deep non stick – skillet over medium – high heat.
2. Add onion and sautee 3 minutes, then add garlic and sautee 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker
3. Return skillet to medium – high heat, add beaf and cook stirring occasionally until beef has browned.
4. Drain most fat from beef, leaving about 2 Tbsp in with beef (this is optional, I think it adds flavor but you can drain it all if you would prefer). Pour browned beef into slow cooker.
5. Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste.
6. Cover with lid and cook on low heat for 5 – 6 hours.
7. Stir in dark and light red kidney beans and allow to heat through, about 2 minutes. Serve warm with desired toppings.

Notes

• Look for tomatoes with “mild” green chilis. You can also use 2 (14.5 oz) cans diced tomatoes and 1 (4 oz) can green chilies, drained.

• If you want beef to brown better then sear in two batches. Only crumble and stir occasionally.

• To add even more depth of flavor you can bloom the spices by sautéing them with aromatics, add them during the last minute sautéing the onions.

• If you want to thin the chili at the end you can add another 1/2 cup beef broth. If you like a really thick chili you can omit the beef broth altogether.

• Other topping ideas include sour cream, chopped red or green onions, roasted peppers, or hot sauce.

• If desired serve with baked potatoes, cornbread, biscuits, saltine crackers or tortilla chips.

Total Time: 30 mins | Yield: 12 servings (1/2 cup each)

Ingredients:

1 1/2 cups pearl onions

1/4 cup butter, cubed

1/4 cup water

1 tbsp sugar

1 tsp salt

1/4 tsp dried thyme

1/4 tsp dried chervil

1/4 tsp pepper

2 pkg. (16 oz. each) frozen peas, thawed

2 cups shredded lettuce

Instructions:

1. In a large saucepan, bring 6 cups of water to a boil. Add onions; boil for 5 minutes. Drain and rinse in cold water; peel.
2. In the same saucepan, melt butter over medium heat. Stir in the onions, water, sugar and seasonings. Add peas and lettuce, stir until blended. Cover and cook for 6-8 minutes or until tender. Serve with a slotted spoon.

Prep Time: 15 mins | Bake Time: 2 3/4 hours + standing | Yield: 15 servings (12 cups stuffing)

Ingredients

1 tsp dried thyme

1 tsp fennel seed, crushed

1 tsp salt

1/2 tsp pepper

1 pork crown roast (about 9 lbs.)

1 cup unsweetened apple juice

Stuffing:

2 qt. water

2 cups uncooked wild rice

2 tsp salt, optional

1/2 lb. sliced fresh mushrooms

1 medium onions, chopped

2 tbsp butter

2 lbs. seasoned bull pork sausage

Optional Garnish:

fresh kale and pickled whole beets

Instructions

1. Combine the thyme, fennel, salt and pepper; sprinkle over roast. Place on a rack in a large shallow roasting pan. Cover rib ends with foil. Bake, uncovered, at 350°F for 2 3/4-3 1/4 hours or until a meat thermometer reads 160°F, basting occasionally with apple juice.
2. For stuffing, in a large saucepan, bring the water, rice and salt to a boil. Reduce heat, cover and simmer for 45-60 minutes or until tender.
3. In a large skillet, sauté mushrooms and onions in butter until tender. Transfer to a large bowl. In the same skillet, cook sausage over medium heat until no longer pink; drain. Drain the rice; add rice and sausage to mushroom mixture and stir until blended.
4. Transfer roast to a serving platter; let stand for 15 minutes. Remove foil. Spoon stuffing into center of roast. Garnish the platter with kale and beets if desired. Cut between ribs to serve.

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.

Yields: 4-5 servings

Ingredients

1 lb. ground beef

1 small onion, chopped

1/2 tsp garlic salt

1/4 tsp pepper

10 3/4-oz. can condensed cream of mushroom or celery soup

4-oz. can (1/2 cup) mushroom stems and pieces, drained

3/4 cup dairy sour cream or yoghurt

Instructions

• In a medium skillet, brown ground beef and onion; drain excess fat. Stir in garlic salt, pepper, soup and mushrooms. Simmer covered, 15- 20 min. Stir in sour cream; heat through, but do not boil. Serve over rice, noodles or chow mien noodles.

Yield: 8 servings (2 quarts)  | Prep: 25 min | Cook: 35 min

Ingredients:

1 large onion, finely chopped

2 tbsp butter

3 cups diced small red potatoes

2 cans (14-1/2 ounces each) chicken broth

2 cups cooked cubed turkey breast

2 cups frozen mixed vegetables, thawed

1/2 tsp salt

1/2 tsp white pepper

1/2 tsp poultry seasoning

2 cups heavy whipping cream

Instructions:

• In a large saucepan, sauté onion in butter until tender. Add potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the turkey, vegetables, salt and pepper and poultry seasoning. Cook 10-12 minutes longer or until vegetables are tender. Stir in cream; heat through (do not boil).