Ingredients
•Mild Italian Sausage
•2 Garlic Cloves-Minced
•Ricotta Cheese
•Spinach-Chopped
•Parmesan-Heaping Cup
•Oregano-2 TSP
•Garlic Powder-2 TSP
•Jar of Marinara Sauce-I Like Rao’s
•Tomato Paste
•Fresh Basil-Roughly Chopped
•Large Pasta Shells
•Shredded Mozzarella

Brown sausage

In the pot with the sausage combine half of the ricotta and spinach

In a bowl combine the rest of the ricotta, eggs, parmesan, oregano and garlic powder

Once combined add the sausage mixture

Wipe out the pot and heat a small drizzle olive oil. Then add garlic. Once fragrant add basil and tomato paste. Let cook while mixing often for a few minutes. Then add marinara sauce. Salt and pepper to taste

Add sauce to the bottom of baking dish

Stuff cooked shells with the sausage mixture and line them up nicely in the pan on top the sauce

Sprinkle with mozzarella

Bake at 350 for 25

Then switch to broil for 5 or so minutes to make golden and bubbly

Enjoy!

Ingredients
•3 Pounds of Lean Ground Beef
•2 Taco seasoning packets-I used Siete brand
•Can of Rotel diced tomatoes with green chilis
•2 cans of salsa**can be the same of different ones-I used 1 can of Mateo’s and 1 can of Chalula green salsa
•1 can tomato paste
•2 TSP ranch seasoning
•1 TSP garlic powder
•1 TSP cumin
•1 TSP oregano
2 TSP ground pepper
•3 TSP tomato bouillon

*****Tip: if you want it on the spicier side you can add half a can of chipotle peppers in adobo sauce-chopped or a can of El Pato sauce-green or yellow

Cook on Low for 6-7 hours

Ingredients
•Shredded Chicken
•Family Size Cream Of Chicken Soup
•Mixed Veggies
•2 Cans of Crescent Rolls
•Ground Black Pepper

This makes 12 Mini Pies
I double for the 7 of us

Combine shredded chicken, cream of chicken soup, veggies and pepper to taste

Spray a cupcake pan and fold crescent roll dough in each space. Try to make sure there are no spaces between each dough so they make nice little cups. We don’t want the yummy liquids to come out when we remove them from the pan

Fill each “dough cup”

Bake @ 375 for 18-20 min
Or until sides are golden

I make them more hearty and filling. Use more or less chicken to your liking

Ingredients
•1/2 Onion-Diced
•2 Garlic Cloves-Minced
•1 Package Kielbasa
•2 Cups Shredded Chicken-Optional
•3 TBSP Flour
•Salt & Pepper to taste
•1 TSP Red Chili Flakes-More if you want spicy
•1 TSP Mustard Powder
•3 TSP Oregano
•Fresh Basil-Chopped
•3 Cups Heavy Cream
•3 Cups Chicken Broth-May need to add more
•2 Cups Tortellini
•2 Handfuls Chopped Spinach
•Heaping Cup of Corn
•2 TSP Onion Powder
•2 TSP Garlic Powder

Sauté onion and sliced kielbasa for 5 minutes

Add garlic and allow to cook until fragrant, then add flour and mix

Add salt, pepper and the seasonings

Once fully combined add heavy cream, chicken broth and corn. Bring to a boil

Add tortellini and allow to simmer

Add spinach & Parmesan. Taste to see if it needs more salt or seasonings

Simmer for 10-15 minutes

Ingredients
•5 lbs Short Ribs
•3 TBSP Flour
•Salt & Pepper
•1 TBSP Butter
•Whole Yellow Onion-Thinly Sliced
•2 Cups Apple Cider
•2 Cups Chicken Broth
•6 Carrots-Chopped
•6 Garlic Cloves-Roughly Chopped
•2 TBSP Thyme-Fresh is better but ground will work just fine
•1 Apple-Quartered
•2 Bay Leaves

Season ribs with salt and pepper, coat with flour and sear on all sides

Add meat to slow cooker

In the pan add butter, onion and cook until softened

Add 1/2 cup apple cider, season with salt and pepper

Cook 5-8 minutes or until liquid is evaporated and put in slow cooker

To the slow cooker add thyme, apple cider, chicken broth, carrots, garlic and bay leaves
Cook on low for 7-8 hours
Or on high for 5-6 hours

During the last 1-2 hours add apple pieces and remove bay leaves

Serve over mashed potatoes

Ingredients
•Texas Toast
•Butter
•Thin Sliced Chicken Breast
•2 Eggs
•Heavy Cream
•Flour
•Bread Crumbs
•Ranch
•Buffalo Sauce
•Ranch Seasoning
•Franks Buffalo Seasoning
•Salt & Pepper
•Garlic Powder
•Onion Powder
•Italian Seasoning
•Paprika

You’ll need 3 Bowls

Bowl #1: 2 eggs & heavy cream

Bowl #2: Flour, salt & pepper

Bowl #3: Bread crumbs, flour, salt, pepper, garlic powder, onion powder, Italian seasoning, ranch seasoning, franks buffalo seasoning, paprika

Pat chicken dry with a paper towel

Toss chicken in flour mixture to coat, then toss in egg mixture to coat, toss in breadcrumb mix to coat. Set aside

Repeat with the rest of the chicken

Heat oil in a pan on medium
**Tip- oil is ready when you stick the end of a wooden spoon in and it bubbles

Frying the chicken. Make sure not to overcrowd the pan

Cook until each side is golden and the temperature reaches 165. Juices from chicken should run clear

Once chicken is done set to the side

Safely discard leftover oil and wipe pan clean

Heat on medium

Butter both sides of Texas toast. Sprinkle lightly with garlic powder and Italian seasoning. Toast each side on the pan until nicely golden

Now time to build your sandwich.

On the bottom toast, drizzle ranch and buffalo sauce (however much you want) place a chicken patty on top and another drizzle of ranch and buffalo sauce. Top with the other toast

Serve with fries

Ingredients
•Sheet of puff pastry
•8 OZ Cream cheese
•1/4 Cup sugar
•1 egg yolk
•1/2 tsp vanilla extract
•fruit pieces (raspberry, blueberry, strawberry)

For the egg wash
•1 egg
•1 tsp water

Mix cream cheese, sugar, egg yolk & vanilla until very well combined

On a baking sheet unroll, cut & fold pasty dough. It doesn’t have to be perfect, the dough is very forgiving when it bakes.

Plop a spoon full of custard mixture in the middle of folded dough

Top with a piece of fruit and egg wash on the top of the pastry-not the custard

Bake at 400 for 25-30 minutes or until pasty is golden. Pay attention to the bottom

Optional- drizzle glaze when pastry is at least half way cooled
(1 cup powdered sugar and 2 tbsp water-you can also use lemon juice instead of water) ok

Ingredients
•boneless chicken thighs
•1/2 onion-diced
•3 garlic cloves-minced
•2 1/2 cup chicken broth
•1 1/2 cups heavy cream
•1/2 jar sundried tomatoes
•1/2 bag of chopped spinach
•tomatoes paste
•1 cup Parmesan
•salt & pepper
•red chili flakes-to taste for spice
•4 TBSP flour
•1 1/2 TBSP garlic powder
•1 1/2 TBSP onion powder
•1 TBSP Paprika
•1 TBSP Italian seasoning

Pat chicken dry and place in a bowl. Add garlic powder, onion powder, paprika, Italian seasoning, salt & pepper, flour and toss to fully coat chicken

In an oven safe pan heat 2 TBSP of butter or oil. Sear each side of chicken

Remove from pan and add 2 more TBSP butter. Add onion, once half way cooked add sundried tomatoes and garlic. Mix and allow to cook for a minute or until garlic is fragrant

Add tomato paste and chopped spinach. Cook and allow to combine fully.

Add chicken broth and heavy cream, bring to a boil

Add Parmesan, chili flakes

Add more salt, pepper and seasoning if needed

Put chicken back in the pan on top of the sauce without overlapping. Bake at 400 for 20 minutes

Make sure chicken reaches internal temperature of at least 165

Ingredients
•1/2 Onion-Diced
•2 Chopped Jalapeños-Optional if you want spicier
•2-3 Pounds Flat Steak-Sliced against the grain into thin strips
•1/2 Pound baby potatoes-thinly sliced
•2 Garlic cloves-Minced
•4 tomatoes-roughly chopped
•2 Anaheim Chilis-Sliced
1
•1/3 cup salsa
•Can of El Pato tomato sauce-yellow
•2 cups water-chicken broth for more flavor
•1/2 TSP Cumin
•1/2 TSP Salt
•1/2 TSP Garlic powder
•1/2 TSP Pepper
•Handful of chopped cilantro

Skillet on High, heat drizzle of olive oil or butter. Add onion & Chilis ( jalapeños if your adding them) and sauté for a few minutes

Add steak and allow to brown

Add seasonings, potatoes and garlic. Cook for 5-7 minutes

Add tomatoes , salsa, El Pato, chicken broth, and cilantro

Reduce heat to low and cook until meat and potatoes are tender

Serve with rice

Ingredients
•1/2 Onion-Diced
•3 Garlic cloves-Minced
•1 Cup Parmesan
•1 Cup Mozzarella
•1 Jar Spaghetti Sauce
•1 Jar Alfredo Sauce
•1/2 Jar Sundried Tomatoes
•2 TSP oregano
•1 TSP Garlic powder
•1 TSP Onion powder
• 1 TSP pepper
•1 Box of Rigatoni

Boil pasta

In a pot melt spoon of butter

Sauté onions until they are tender. Add garlic and sundried tomatoes. Cook until garlic is fragrant (about a minute)

Add seasonings and mix well

Add pasta sauce and Alfredo sauce. Once combined add cheeses. Cook until cheese is melted

Combine pasta and sauce

Put in pasta in a baking
and sprinkle Parmesan

Bake at 350 for 20 minutes

Ingredients
•4 TBSP Flour
•3 LB Pork Ribs-or Pork Stew Chunks
•2 TSP Chicken Bouillon
•2 TSP Tomato Bouillon
•2 TSP Onion Powder
•2 TSP Garlic Powder
•10-15 Tomatillos-depending on size
•Serranos-I use 3-4, add more for more spice
•2 TSP Oregano
•2 Garlic Cloves
• 1/4 Onion
•2 TSP Pepper
•Handful Cilantro
•Carton of chicken broth

Combine flour and seasonings

Coat meat with flour mixture and sear until meat is fully cooked

In a pan roast tomatillos, Serranos & onion. Transfer to a blender

Add garlic, pepper, chicken bouillon, cilantro and carton of chicken broth

Add salsa to meat and simmer until meat is tender and sauce is thickened

Ingredients
•3 Containers of Panera Mac N Cheese
•Pack of bacon-Cooked and in pieces
•Chopped green onion
•1-2 TSP Black Pepper
•Butter for grilling Sandwiches
•Bread of your choice
•Cheese of your choice-I use cheddar on one side and mozzarella on the other
**optional-add cooked chopped jalapeños if you want spicy

Heat up the Mac n cheese. Add bacon, green onion and green onion

Lay out bread. Add a small layer of cheese. Small layer of Mac n cheese, enough to cover the whole slice but not so much it falls out when you flip it. Top with another layer of cheese.

Top with another slice of bread to complete sandwich

Butter both sides of the sandwich
And grill on a pan until each side is golden. Allow to cool for a few minutes

Serve with Chips, Fries or leftover Mac n cheese

Ingredients
•Chicken breast or boneless thighs (we prefer thighs)
•2 Bottles of Buffalo Wild Wings Garlic Parmesan Sauce
•2 Blocks of cream cheese
•2 TSP pepper
•1 TSP onion power
•1 TSP garlic powder
•1/2 TSP oregano
•1/4 cup Parmesan
•pasta

Add everything but the pasta to the slow cooker

Cook on high for 4-6 hours

Once chicken is fully cooked, remove from cooker and shred. Mix all the sauces together and put shredded chicken back in. Stir in cooked pasta. Add more cheese if you want

Ingredients
•Boneless Chicken
•1 can of Rotel-Drained
•Tostitos Salsa Con Queso
•Chile Verde Sauce
•1/2 Onion-Diced
•1 Pablano-Diced
•2 Anaheim Chilis-Chopped
•2 Garlic Cloves-Minced

For the topping
•Southwest or Taco Salad Mix

•Street Taco Tortillas

Combine first group of ingredients in slow cooker. Cook on high for 4 hours or low for 6 hours.

Once done remove chicken to shred. Mix all ingredients left in cooker and put chicken back in. Combine

In a large bowl make the salad mix

Warm the tortillas on the stove or microwave

Add taco mixture to tortillas then top with salad. Serve with alone or with Mexican rice

Ingredients
•Root Beer
•4 Pounds Pork Shoulder
•Buns-I used Sliders
•Salt & Pepper
•Onion Powder
•Paprika
•Oil
•3/4 Cup Ketchup
•1/4 Cup Honey
•3 Garlic Cloves-Minced
•2 TSP Apple Cider Vinegar
•2 TBSP Honey Mustard
•1 TSP Worcestershire Sauce
•Coleslaw-We use broccoli slaw

Heat a drizzle of oil in a pan. Season pork with salt and pepper on all sides. Sear all sides until golden ( this is necessary for flavorful pork)

Once done put in slow cooker

Add some more salt, pepper and 1/3 cup of root beer. Cover and cook on high for 4-6 hours (until shreds easily with a fork)

In a small pot combine ketchup, 2/3 cup root beer, honey, garlic, apple cider vinegar, honey mustard, Worcestershire sauce, onion powder, paprika and pepper. Bring to a simmer while stirring constantly. You want it to bubble and thicken. Very similar to cooking gravy

Once meat is done shred and allow to mix with juices. Add a portion to bun, top with bbq sauce and slaw