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).

Prep: 1 hour 15 mins | Serves: 8

Ingredients

2 lbs ground beef

8 medium potatoes, peeled and chopped into quarters

1 large yellow onion

Salt, pepper and garlic to taste

1/4 cups Worcestershire sauce

2 tbsp. ground curry (season to taste)

1/2 bag (1.5 cups) shredded carrots

Instructions

1. Chop onion finely and sauté in 2 tbsp. olive oil until soft. Add beef and cook until brown. Add seasonings and sauce and simmer with carrots. While this is cooking, boil potatoes for 25 mins. When potatoes are done, pour water off and mash with butter, salt, pepper and milk.
2. Spread beef mixture into 9×13″ pan and pour in just enough water to cover the bottom but not rise above the beef/onion/carrots. Spread mashed potatoes evenly over top and mark with fork in a criss-cross pattern. Bake at 350° for 40 mins until lightly brown and bubbling around edges.

Prep: 40 mins | Bake: 25 mins | Yield: 16 servings (3/4 cup each)

Ingredients

4 small zucchini, halved lengthwise and cut into 1″ slices

2 large onions, cut into wedges

2 medium yellow summer squash, halved lengthwise and cut into 1″ slices

2 large sweet yellow peppers, cut into 1″ pieces

1 cpu fresh baby carrots, halved lengthwise

2 tbsp olive oil

3 1/2 cups uncooked fusili pasta

2 cups (8 oz.) shredded fontina cheese

1 1/2 cups heavy whipping cream

1/2 cup canned diced tomatoes in sauce

1/2 cup grated Parmesan cheese, divided

2 garlic cloves, minced

1/2 tsp salt

1/4 tsp pepper

Instructions

1. In a large bowl, combine the first six ingredients. Transfer to two greased 15x10x1″ baking pans. Bake at 450°F for 20-25 minutes or until crisp-tender; set aside. Reduce heat to 350°F.
2. Cook pasta according to package directions; drain. Add the fontina cheese, cream, tomatoes, 1/4 cup Parmesan cheese, garlic, salt and pepper. Stir in vegetable mixture.
3. Transfer to a greased 13×9″ baking dish (dish will be full). Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly.

Yield: 8 servings

Ingredients:

1/2 lb. sliced bacon, diced

2 1/2 lbs. red potatoes, thinly sliced

2 medium onions, sliced

1 1/2 lb. boneless venison steak, cubed

2 cans (14 3/4 oz. each) cream-style corn

3 tbsp Worcestershire sauce

1 tsp sugar

1/2-1 tsp seasoned salt

Instructions:

1. In large skillet, cook bacon over medium heat until crisp; drain. Place potatoes and onion in a. 5-qt. slow cooker. Top with venison and bacon.
2. Combine the corn, Worcestershire sauce, sugar and seasoned salt; pour over the top. Cover and cook on low for 6-8 hours or until meat and potatoes are tender.