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.

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.