Cheeseburger soup

 

INGREDIENTS

  

• 1/2 pound ground beef
• 3/4 cup onion chopped
• 3/4 cup Carrots shredded
• 3/4 cup celery diced
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter divided
• 3 cups chicken broth
• 4 cups peeled potatoes diced, about 1-3/4 pounds
• 1/4 cup all-purpose flour okay to use gluten-free here
• 12 ounces pepper jack Velveeta
• 1-1/2 cups milk
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup sour cream

INSTRUCTIONS

 

• In a 3-qt. saucepan, brown beef; drain and set aside.
• In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.
• Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
• Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes.
• Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.

Cheesy shells and beef

 

Ingredients

• ▢ 1 lb. ground beef, 85% lean
• ▢ 1 small diced yellow onion, can sub 1 tsp onion powder
• ▢ 3 cloves minced garlic, can sub ½ tsp garlic powder
• ▢ 1 teaspoon hot sauce
• ▢ 1 Tablespoon Worcestershire Sauce
• ▢ 1 teaspoon Italian seasoning
• ▢ ½ teaspoon mustard powder
• ▢ 1 pinch red pepper flakes, optional
• ▢ 3 Tablespoons flour, optional-helps thicken the sauce
• ▢ 1 cup beef broth
• ▢ 16 oz. tomato sauce
• ▢ 1 Tablespoon tomato paste
• ▢ 1 Tablespoon cream cheese, softened
• ▢ ½ cups half and half
• ▢ 1 ½ cups shredded cheddar cheese
• ▢ ½ pound medium shell pasta
• ▢ Fresh parsley, to garnish
• ▢ Grated Parmesan cheese, for serving.

Instructions

• Shred the cheese and measure out all ingredients prior to beginning. Begin heating the pasta water for boiling.
• Cook and crumble the ground beef over medium-high heat. Add onions halfway through and cook until softened. Drain any grease.
• Add minced garlic and cook for 1 minute.
• Add 1 tsp hot sauce, 1 TBS Worcestershire sauce, 1 tsp Italian seasoning, ½ tsp mustard powder, 1 pinch of red pepper flakes, and 3 TBS flour. Cook for one minute.
• Add the beef broth and use a silicone spatula to ‘clean’ the bottom of the pot.
• Add the tomato sauce, tomato paste, and softened cream cheese. Let the sauce simmer while you boil the shells for 7-8 minutes or as instructed on package. (Optional, add a few teaspoons of kosher salt to the boiling water.)
• Decrease heat to low. Stir in the half and half. Remove from heat and gradually stir in the shredded cheese until well-combined.
• Add the drained pasta shells and stir to combine. Garnish with fresh parsley and serve with cheesy garlic bread and freshly grated Parmesan cheese.

Pinto beans w/ rice and sausage

 Ingredients

• 1 onion, diced
• 6 slices bacon, chopped
• 1 lb. bag Pinto Beans
• 2 tsp. chicken bullion
• 1 tsp. onion powder
• 1 tsp. garlic powder
• Pinch of salt and pepper (more depending on taste)
• 8 cups water
• 1 lb. smoked sausage, sliced
• Optional: diced jalapeno, chopped cilantro
• 2 cups rice
• 4 cups water

Instructions

1. Fry onion and bacon in skillet.
2. Rinse beans.
3. Add beans, seasonings, onion and bacon with the grease, and water to the Crock Pot.
4. Cook on low for 6-8 hours.
5. 30 minutes before serving  sliced sausage and brown in a skillet with a little vegetable oil. Cook 2 minutes per side and set aside.
6. Stir in cilantro just before serving beans if desired.
7. While beans are cooking prepare rice on stove top according to package directions.
8. Serve pinto beans over rice and sausage on the side. Add hot peppers to beans.

Fried sweet potato pie

 

INGREDIENTS

Mini pies

• 1 box pastry dough sheets or 1 can of biscuits 
• 3 sweet potatoes 
• 2 eggs 
• 1/4 cup coconut milk 
• 1 teaspoon freshly grated nutmeg 
• 1/2 cup sugar 
• 1 teaspoon vanilla 
• 1/2 teaspoon salt 
• Cinnamon and sugar 
• Oil for frying 

Optional maple glaze

• 1 cup powdered sugar 
• 1 tablespoon maple extract 
• A few drops hot water 
• 1/2 cup crushed candied pecans 

DIRECTIONS

Bake sweet potatoes at 450° F until soft, approximately 1.5 hours. Remove from oven, allow to cool, and then peel and mash.

Add eggs, milk, nutmeg, sugar, vanilla and salt and mix until smooth.

Heat oil in small, deep pot. Oil should come at least halfway up the pot, with a depth of about 3 inches.

Spread a large piece of parchment paper out on your counter, and sprinkle with flour. Gently roll out dough to thin it slightly, working with one sheet at a time.

Use a large circular cookie cutter or the lid of a jar to cut circles out of the dough. Place a heaping spoonful of sweet potato mixture in the center of half of the dough circles.

Top with remaining dough circles, and then press down hard around the edges with a fork to seal.

***** or you can use canned biscuits and sprinkle them with flour and roll them out and follow the steps 

That begins at placing a heaping spoonful  

*Fry two mini-pies at a time, for about 5-6 minutes or until dark golden brown. Remove from pot with slotted spoon, and transfer to paper towel lined plate.

Sprinkle generously with cinnamon and sugar, and serve warm.

Fried Shrimp

 

Ingredients

• Canola oil for frying
• 24 ounces large raw shrimp, peeled and deveined

Egg Wash

• 2 large eggs
• 1 cup buttermilk (or milk)
• 1/2 tsp. kosher salt
• 1/2 tsp. black pepper

Batter

• 1 1/2 cups all-purpose flour
• 1 cup cornmeal
• 2 tsp. kosher salt
• 1/2 tsp. black pepper
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 1 tsp. cayenne pepper

Dipping Sauce:

• 3/4 cup mayo
• 1/2 cup sweet chili sauce

Instructions

• Heat 1/2-inch of oil in a large, heavy-bottomed skillet over medium heat. Line a large plate with a paper towel, set aside.
• In a cake pan or pie plate whisk together eggs and buttermilk. Add 1/2 teaspoon of salt and pepper. 
• In another cake pan, mix together the flour, cornmeal, salt, pepper, garlic powder, onion powder, and cayenne pepper. 
• Add shrimp to the egg mixture and coat well. A few at a time, add the shrimp to the flour and coat completely. Place on a clean plate while you bread the remaining shrimp. 
• Add shrimp to skillet making sure not to overcrowd the pan. Fry for 3 minutes, until crispy and golden brown. Drain on prepared plate. Continue until all shrimp is fried. 

Dipping Sauce

• Mix mayo and sweet chili sauce in a bowl for dipping. 

Honey Garlic Salmon

 

Ingredients

• 1/4 cup (4 tablespoons) butter
• 1/4 cup (4 tablespoons) honey
• 2-3 cloves garlic, minced*
• 1-2 tablespoons fresh squeezed lemon juice (or juice of half a lemon)
• 4 wild caught salmon fillets (about 1/2 pound or 250 grams each), skin off or on
• Lemon wedges (to serve)
• Salt, to taste

Instructions

• Arrange oven shelf about 8-inches away from heat element in your oven. Preheat your oven to broil (or grill in Australia).
• Place butter in a cast iron skillet (or an oven-proof frying pan if you don't have a skillet). Cook over medium heat, stirring and swirling pan occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
• Pour in the honey and let it dissolve into the butter. Then add in the garlic and sauté for about 1 minute until fragrant. Add in the lemon juice; stir well to combine all of the flavours together.
• Add the salmon steaks to the butter in the pan; cook each fillet (skin-side down if there's any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste.
• Add the lemon wedges around the salmon. Transfer the pan to your oven to broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred.
• To serve, drizzle with the reserved brown butter sauce. Serve with steamed vegetables; over rice or with a salad.

Turkey Sausage breakfast bowl

 

Ingredients

• 1 Pound Potatoes Diced from the freezer section of your local grocer.
• 1 Pound Ground Turkey Sausage 
• 12 Eggs (Whole Eggs or Egg Whites) 
• 1 Cup Shredded Sharp Cheddar Cheese 

Instructions

1. Prepare the potatoes as instructed on the package. If you do them in the air fryer, cook them for 20 minutes at 390 degrees. 
2. On medium-high heat, brown the turkey sausage and drain if needed.
3. Once the sausage is done, set aside and clean the skillet.  
4. Turn the burner to medium-high heat. Spray with non-stick spray and add the eggs, whisking them to scramble until fully cooked. 
5. Prepare the bowls with cooked potatoes, sausage, and eggs. Top each bowl with a bit of shredded cheese.
6. At that point put the lids on the containers and place in the fridge or freezer depending on when you plan to serve them.

Notes

This amount of ingredients should make enough for 12 bowls, it will vary some depending on amounts used.

Nutrition Information:

 YIELD: 12 SERVING SIZE: 1 
Amount Per Serving: CALORIES: 266TOTAL FAT: 16gSATURATED FAT: 7gTRANS FAT: 0gUNSATURATED FAT: 7gCHOLESTEROL: 272mgSODIUM: 538mgCARBOHYDRATES: 7gFIBER: 0gSUGAR: 0g