Stuffed sausage

 

Ingredients

• 5 Italian sausage links about 1.5-2 pounds
• 5 mozzarella cheese sticks
• ½ cup marinara sauce , you can use any kind 

Instructions

• Preheat oven to 400. 
• Use a knife to cut a sausage down the side. Do not remove the casing. Put a mozzarella stick inside the sausage and press it back into its shape. Put it casing side down in an 8 x 10-inch baking pan. Repeat with the remaining sausage.
• Pour the marinara sauce over the sausage.
• Bake for 30-40 minutes until the sausage is 160 when checked with a meat thermometer.

French onion pork chop (Not Fried)

 

Ingredients

• 2 yellow onions peeled, cut in half, and sliced into half-moon shaped slices
• 3 Tbsp unsalted butter
• 1 Tbsp extra virgin olive oil
• 1 cup plus 4 Tbsp beef stock
• 4 boneless pork chops about 1 – 1 ½ inches thick
• ½ tsp kosher salt
• 1/4 tsp black pepper
• ½ tsp dried thyme
• ¼ tsp garlic powder
• 2 ½ Tbsp all purpose flour
• 4 slices provolone cheese
• 1 cup shredded gruyere cheese or swiss
• fresh thyme sprigs for adding to pan

Instructions

• Preheat oven to 400 F degrees.  Melt butter and olive oil in a large cast iron or other oven safe skillet, over MED-HIGH heat. Add sliced onions and saute 3-5 minutes, until soft. Add 4 Tbsp beef stock and continue to cook, stirring occasionally, for 12-15 minutes, until onions are extremely tender and golden brown.
• As onions are sautéing, season both sides of pork chops with salt, black pepper, thyme and garlic powder.  Transfer onions to a plate, do not wipe out skillet.
• Reduce heat to MED, add a drizzle of olive oil to the skillet if needed, and cook pork chops, about 3-4 minutes per side, until golden brown.Transfer pork chops to plate.
• Return cooked onions to pan and sprinkle with flour. Stir to coat and cook about a minute. Add remaining 1 cup beef stock and stir often until mixture comes to a boil. Season with a pinch of salt and pepper.
• Nestle pork chops back into the pan, spooning some of the beef stock over the tops of the chops. Top with a slices of provolone cheese, and a mound of the shredded gruyere (about a ¼ cup on each chop).
• Add a few sprigs of fresh thyme and add skillet to oven and bake 8-10 minutes, until cheese is melted and gooey.  Before serving, spoon some of the beef stock/onion mixture over the top of the cheese, and garnish with some additional black pepper if desired.
  Crockpot version 

  Ingredients

  • 4-6 boneless pork chops
  • 1 can French Onion soup
  • 1/2 cup water
  • 1 can of cream of chicken soup 
  • 3 3 tablespoons of flour 

  Instructions

  • Place pork chops in crockpot.
  • In a small bowl mix together the water and can of soup.
  • Pour soup mixture over pork chops.
  • Place lid on crockpot and cook on low 4-5 hours.
  • For gravy
    
    

  Add the soup into the crockpot to make  a gravy remove pork chops to a plate.  Put the pork chops back inside the crockpot once everything has been mixed up.Add 2-3 Tbsp of flour to soup mixture and whisk together. Place lid on crockpot and cook on high 20-30 minutes. Whisk occasionally and serve when ready.

Honey Glazed salmon

 

Ingredients

• 1 lb salmon fillet skinned, deboned

Garlic Ginger Glaze

• 1 Tbsp sesame oil optional
• 3 Tbsp honey
• 4 Tbsp soy sauce
• 4 Tbsp rice vinegar 
• 3-4 cloves garlic pressed
• 1/2 teaspoon ginger 

Instructions

• In a small saucepan combine 1 tbsp sesame oil, 3 tbsp honey, 4 tbsp soy sauce, 4 tbsp rice vinegar, 3-4 cloves of pressed garlic and 1/2 inch of grated ginger. Stir and cook over medium heat until thickened and reduced, about 10 minutes.
• Meanwhile, sprinkle the salmon fillet with cracked black pepper on both sides. Heat the skillet with a couple of tablespoons of oil over high heat, add the salmon and cook until golden on both sides, covering with lid in between, about 5-6 minutes per side. Depending on the thickness of your salmon this might take more or less time. Aim for the center of the salmon to be 145F°.
• Transfer the salmon fillet to a serving dish and drizzle the honey glaze. Eat hot, right away.
• Serve with rice or potatoes 
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• as a side dish. Steamed broccoli, green beans and asparagus make a beautiful addition to this meal as well
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Cinnamon roll cobbler

 INGREDIENTS

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup powdered sugar
• 3 cups fresh or frozen peaches (thawed), cut into 1-inch pieces
• 1/2 cup toasted chopped
•  pecans
• 1/4 teaspoon almond extract
• 2 (17.5 ounce) cans of 
• refrigerated cinnamon rolls 

FOR VANILLA GLAZE

• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons heavy cream or milk

INSTRUCTIONS

• Heat oven to 350° F and spray a 9x13-inch (3 quart) baking dish with cooking spray. Set aside.
• In a large bowl, using an electric mixer combine softened cream cheese and powdered sugar until well blended. Add almond extract and peaches and continue mixing on low until well incorporated.
• Separate cinnamon roll dough and cut each roll into 6 pieces. Fold cinnamon rolls and pecans into peach mixture. Spoon into baking dish. Cut a second can into strips and place on top.
• Bake 35-40 minutes or until bubbling around edges and dough is baked through in the center.
• While cobbler cools, make vanilla glaze. Whisk powdered sugar, vanilla extract, and 1 tablespoon of heavy cream or milk together. Add the additional tablespoon of heavy cream/milk if the glaze is too thick. 
• Once cobbler has cooled about 10 minutes, drizzle with glaze and serve warm. Top with vanilla ice cream if desired. Enjoy!
• Leftover should be stored in the refrigerator.

Spinach Turkey club wrap

 

• Ingredients 
• 1 spinach tortilla wrap
• mayonnaise
• mustard
• 2 ounces turkey lunch meat
• 2 slices of cooked bacon is optional 
• 2 ounces avocado, sliced
• 2 slices of tomato
• 1 cup of shredded iceberg lettuce

Cheese is optional 

INSTRUCTIONS

• Assemble the turkey wrap by layering in the order the ingredients are listed. Wrap, cut, and serve.
• Will keep wrapped in saran wrap in an airtight container for 3 days if you are making it in advance for lunch for the week.
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Cinnamon roll peach cobbler

 

Ingredients

• 2 12.5 ounce cans of refrigerated cinnamon rolls
• 4 cups of frozen or fresh peaches cut into small pieces (thaw frozen peaches)
• 1 8 ounce package cream cheese, softened
• 1/2 cup of powdered sugar
• 3/4 cup of pecans chopped
• 1 teaspoon of cinnamon
• 1 teaspoon of vanilla extract

Instructions

• Preheat  oven to 350 degrees. Spray a 9x13 casserole pan or 3 quart baking dish with cooking spray and set aside. Cut each cinnamon roll into bite size pieces. Each cinnamon roll was about 6 pieces. Set aside icing from cinnamon rolls to use later.
• In a microwave safe dish, soften cream cheese, next add powdered sugar and stir together until well combined. Add in cinnamon and vanilla and peaches and mix well. Mix the cinnamon rolls into cream cheese peach mixture. Fold in pecans and spoon mixture into casserole pan.
• Cook for 38-42 minutes or until cinnamon rolls are cooked through. Top with cinnamon roll icing and serve with ice cream.
  
  
  
  
  
  
  

Fried potato salad

 

Ingredients

• 2 lbs russet potatos peel or unpeeled (your choice)
• 1 cup mayo or salad dressing
• 1 Tbs mustard
• 1 Tbs sugar
• Salt and Pepper
• 1/4-1/3 cup milk
• 1/3 cup green onions chopped
• Oil for frying any kind
• 1 teaspoon parsley flakes 

Instructions

• Dice potatoes and place in cold water.
• Meanwhile heat your oil to 375.
• Once heated dry your potatoes and fry in batches until golden, about 4-5 minutes each.
• Drain potatoes on paper towel lined plate.
• In bowl whisk together your mayo, mustard, sugar, salt, pepper and enough milk to make it the consistency you like.
• Add your potatoes to a serving bowl then stir in your sauce mixtures.
• Gently fold in your green onions. Add parsley flakes.
• Refrigerate until chilled and serve!

Philly cheese sandwiches

 

Ingredients

• 2 eight inch hoagie rolls sliced
• 2 tablespoons unsalted butter divided
• ½ green bell pepper sliced - optional 
• ½ onion sliced
• 4 button mushrooms sliced- optional 
• 16 ounces boneless ribeye steaks thinly sliced against the grain
• salt and pepper to taste
• 2 teaspoons worcestershire sauce
• 4 slices white american cheese

Instructions

• Optionally, butter insides of hoagie rolls with 1 tablespoon of butter and toast. Set aside.
• In a saute pan over medium heat, add 1 tablespoon of butter. Once melted and bubbling, add bell pepper, onions, and mushrooms. Cook, stirring occasionally, until veggies are lightly browned and onions turn translucent. Remove from pan and set aside.
• Season sliced ribeye with salt and pepper. Add 1 tablespoon of butter to pan. Once melted and bubbling, add ribeye to skillet and cook for 2-4 minutes, stirring occasionally. Add worchestershire sauce to skillet and stir to combine.
• Reduce heat to low. Return veggies to pan and stir to combine. Split your steak mixture in half on either side of the pan. Lay two pieces of cheese onto each half and allow to melt, about 1 minute. 
• Spoon cheesesteak mixture into your hoagie rolls. Serve immediately.
  
  
  
  

Steak Burrito

 I start with Mexican or Taco flavor rice.  It cooks in the microwave for about 10 minutes with 2 cups of water.  

1. If you like veggies in your burrito, you can also steam some frozen veggies like peppers and onions in the microwave for about 5-6 minutes. 
2. Then, heat the beans for about 1 1/2 to 2 minutes in the microwave. 
3. Next, heat up the frozen precooked steak for about 2 minutes. 
4. Lastly, heat up the large size tortillas for 1 minute.  
5. Then, pull out cheese and salsa from the fridge and slice an avocado (or pull out guacamole from the fridge) while all that is cooking.  
6. To make them ahead lay out 5 sheets of foil and put a tortilla on each one.  Then, just start layering ingredients til they are ready to be rolled up. 
7. There is no wrong way to layer a burrito.  I find starting with rice or beans gives it more stability, but you can do whatever you want. 
9. First heat your tortillas and then lay 5 of them out on 5 pieces of foil.
10. Cook the rice for 10 minutes and then use it all up as the first layer in all 5 burritos. 
11. Clean the bowl and pour in the canned beans and heat for 2 minutes. 
12. Layer the beans on all the burritos. 
13. Lastly, clean the bowl a last time and heat up the frozen fajita steak for 2 minutes and layer it. 
14. Everything else is straight from the fridge – cheese, avocado, salsa, etc.  Layer those assembly line style and wrap up all the burritos.
15. This method will get you about 5 burritos, which  you can wrap in wax paper or foil and refrigerate or freeze for later. Frozen burritos can last 1-2 months in the freezer.  When  you’re ready to eat a frozen one, just heat it for about 1 1/2 to 2 minutes (depending on microwave wattage) and you’ve got lunch or dinner!

Once you pile all your ingredients, you’ll wonder if you can fit it all in the tortilla. Surprisingly, you can fit a lot more than you think.  I grab the two sides and bring them together and roll the tortilla back and forth to pile all the ingredients together even more, then fold those sides together and they create the top and bottom.  Next, fold the front and back sides together.  Then, lay it with the closed seam down and roll into a piece of foil.   

Keto Breakfast sandwich

 

Ingredients:

•1/2 cup (loosely filled)shredded cheese

1-2 eggs, beaten

2 teaspoons almond flour

•1 teaspoon of Everything Seasoning Mix

Instructions

1. In a small bowl beat the egg and then mix in the shredded cheese. I like to use two eggs because it will fill two traditional sized waffle sections but it does make the chaffle more fluffier and less crispy. If you are using a mini waffle maker then 1 egg will work.

2. Sprinkle almond flour over the top of the mixture and blend in well. Using the almond flour gives the chaffles a more bread like texture. Mix in the Everything Seasoning mix.

3. Cook 6 to 8 minutes or until you can open the waffle maker without pulling the chaffles apart. Remove and let cool.

4. To make the breakfast sandwich cook your breakfast sausage or, if using a store brand that is pre-cooked, heat up your sausage. Place a slice of cheese on one side of the chaffle and place the hot sausage over it. Cook your eggs and place on top of  the sausage. Add another chaffle on top and your breakfast sandwich is good to go! To re heat microwave for 30 seconds.  Make enough for the week and freeze them.

Crockpot Pork tenderloin

 

Ingredients

• 2 & 1/2 to 3 lb pork tenderloin, trimmed of all visible fat (you can also use a pork loin, and get the same results)
• 1 teaspoon granulated garlic powder
• 1/4 teaspoon ground ginger
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 2 cups chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon soy sauce
• 3 tablespoons cornstarch
• salt and pepper, to taste

Instructions

1. Season the pork loin lightly with salt. In a small bowl combine the garlic powder, ginger, dried thyme, and black pepper. Rub the seasoning over the surface of the pork loin.
2. In a skillet heat the oil and brown the pork loin on all sides. Transfer the pork to the crock pot. Combine the chicken broth, lemon juice, and soy sauce; pour over the pork loin.
3. Cover and cook on low heat for 8 to 10 hours, or on high for 4 to 5. (Instapot cook on Meat setting for 45 minutes, with a 15 minute release)
4. After cooking, transfer the roast to a platter and cover with foil to keep warm.
5. To make the gravy, pour the liquid from the crock pot into a measuring cup. Skim off the fat. Measure two cups of the liquid, adding water if needed. Transfer to a sauce pan reserving 1/2 cup of the liquid.
6. Stir the cornstarch into the reserved liquid, then stir into the liquid in the sauce pan. Heat, stirring frequently, until the gravy is thick and bubbly. Taste and season with salt and pepper, if needed. Serve the roast with the gravy.