2T EVOO
2# ground beef
2 onions, chop
4 cloves garlic
1 red or green bell pepper, finely chop
4T worcestershire sauce
4T chili powder
1c tomato sauce
iceberg lettuce leaves, shr cheddar, green onions, chopped olives
Heat skillet to MH and add EVOO, brown meat. Add onions, garlic, bell peppers and season with worcestershire , chili powder, S and P. Cook for about 5 min, then add tomato sauce. Stir to combine and turn off the heat. Serve as lettuce wraps with toppings.
1/2# small pasta (orzo, ditalini?)
2T EVOO
2# chicken, chop
2T butter
3pkg mushroom variety, slice
4 cloves garlic
1t dried thyme
2 large shallots (or equivalent red onion), thinly slice
2T flour
1.5c chicken broth
1T balsamic vinegar
3T half and half
1/4c parsley, chop
Cook orzo al dente in salted water. Preheat large skillet over MH heat and add EVOO. Season chicken liberally with S and P, add to hot skillet. Cook 5-6min per side, then remove chicken and cover with foil. Return skillet to heat and reduce to M. Melt butter and cook mushrooms until brown, season with S and P at end, then add garlic, thyme, shallots. Cook and stir about 2 min or until shallots are soft. Sprinkle flour into pan and cook 2 min. Whisk in broth, balsamic vinegar, and cream. Turn to H and simmer 2 min to thicken. Slice chicken, add back to pan to heat with parsley, 1min. Serve on the pasta with sauce.
2# pasta to catch sauce
2T EVOO
4T butter
2t dried thyme
1 medium onion
6T flour
4c chicken broth
20oz frozen butternut squash
2c half n half
4c sharp cheddar, shredded
1c parmesan
1/4t nutmeg
pepper
Cook pasta in salted water, cook al dente. While it cooks, heat a pot over M. Add EVOO and butter, once melted add thyme and grate the onion directly into the pan. Cook two minutes, then add flour and cook 2 min more. Whisk in broth, then add squash and cook until heated and smooth. Stir in cream and bring to bubble, swirl in cheeses to melt, then season with nutmeg, SandP. Drain pasta well and combine all.
4-8T EVOO
32oz mushrooms (can use a variety), chunks
8 chicken breasts, chop
1/2 c flour
2 large onions, chop
8 cloves garlic
8 med red potatoes, slice
2 carrots, slice
2 celery ribs, slice
2 bay leaves
2T fresh thyme/2t dried
1.5c white wine
2qt chicken broth
2c frozen peas
2c parsley, chop
crusty bread
Heat 2-4T EVOO in pot over H, add mushrooms and cook to light brown. Remove to plate. Put pot back on heat and add another 2-4T EVOO. Season chicken with S and P, then sprinkle with flour. Add to pot and cook about 5 minutes, then add in onions, garlic, potatoes, carrots, celery, bay leaves, thyme, salt, pepper. Cook about 5 minutes while stirring often. Add win and cook down 1 min, add broth and bring to simmer, return mushrooms to the pot. Simmer 10 min. Add peas and parsley, simmer 1 min more. Throw out bay leaves and serve with crusty bread.
4# chicken
2T fresh thyme or 2t dried thyme
juice from 2 lemons
salt and pepper
4T EVOO
1.5c chicken broth
6 heaping T dijon
3 heaping T sour cream
couscous, quinoa, or rice, ready
Season with all through S and P, heat skillet MH and add EVOO. Cook chicken 5-6 min per side until cooked thoroughly. Remove from pan and cover with foil. Turn up heat on skilwetand add in broth, dijon, whisk to combine. Boil, reduce heat and simmer 3 min. Whisk in sour cream and cook until thickens a bit, about 2 min. Serve sauce over sliced chicken on couscous, quinoa, or rice.
2# potato gnocchi
3-4T EVOO
2# sweet Italian sausage
2 large red onions, chop
5 garlic cloves
2t crushed red pepper
2 bunches Swiss chard, chop
1c white wine
4c chicken broth
1.5c grated parmesan
Cook gnocchi in salted water according to package. Preheat skillet over MH with EVOO, break up sausage as it cooks, until no pink. Add onions, garlic, red pepper, salt and pepper; cook about 5 minutes more. Add swiss chard, toss and allow it to wilt. Add wine for 1 min, then broth for 4 min. Combine both and cook 1 min, then remove from heat and stir in parmesan. Serve right away.
1 box pasta to grab sauce – Cook in salted water to al dente.
2T EVOO – Heat in skillet.
2# chicken breasts, chop – Season chicken with all the spices and lightly brown in skillet.
1T cumin
1T coriander
2T chili powder
salt and pepper
1 large onion, chop – add this and next 2 ingredients, cook 5 minutes.
4 garlic cloves
1 jalapeno, seed and chop
2T butter – Make sauce while chicken cooks. Melt in saucepan.
2T flour – Add to melted butter, cook 1-2 minutes over M.
2c milk – Whisk in. Once bubbling…
2.5 c sharp cheddar, grated – Stir in with herbs and little S and P.
1/4c cilantro, chop
1/2c parsley, chop
Then, once pasta is cooked and drained, add to the sauce and pour into baking dish. Place under a broiler to lightly brown.
EVOO, cornmeal, salt
2 pizza dough, store bought
2t rosemary
1.5# ground sirloin
1 onion, finely chopped
4 cloves garlic
6oz tomato paste
1/2c grated paremsan
fresh parsley
1/2t dried oregano
3/4# mozzarella, grated
Oven to 425. Drizzle EVVO on pizza pan or rectangular baking sheet, brush around, then dust with cornmeal. Roll out dough and poke with a fork. Brush on a little more EVOO, then season with rosemary and salt, Bake about 10 minutes.
Heat skillet over MH and add 2T EVOO, then brown and crumble the meat. Sprinkle cheese over the top, return to oven until cheese is golden, about 10 minutes or so.
4-5# roast
1 onion, chop
2 cloves garlic
2 pkg Italian dressing mix
1/2c water
rolls
mozzarella cheese
Cook roast with next four ingredients on Low 10 hours. Slice roast and serve on rolls with cheese, immediately.
2# stew beef, cubed
2T EVOO
1 large onion, chop
2 cloves garlic, mince
1.5 c water
1T dried parsley
2 beef bouillon cubes
1t cumin
1/2t salt
4 carrots, chop or slice
3 zucchini, chop
15oz can diced tomatoes
16oz frozen green beans
16oz frozen corn
1can diced green chilies
Brown meat, onion, garlic in EVOO. Put all into slow cooker, Low 8.
For freezer meal, put all in freezer bag except 1.5c water. Label bag: +1.5c water, LOW 8.
