Ingredients:

  • 1 pound ground beef, cooked and drained
  • 1 pound (16 oz) spiral pasta, cooked and drained and rinsed with cold water
  • 1 oz or 1 packet taco seasoning
  • 1 green or red pepper, diced small
  • 1 small yellow onion, diced small
  • 1 pint grape tomatoes, sliced in half
  • 2 cups shredded cheddar cheese
  • 3 cups shredded iceberg lettuce
  • 1 can black olives, sliced
  • 1- 1/2 cups French dressing
  • 3/4 oz bag Nacho Doritos, crushed or taco shells, crushed

 

Instructions:

Brown the beef with the taco seasoning. In a very large bowl, mix together the beef, noodles, green or red pepper, onion, tomatoes, olives, lettuce, and cheese.

Mix in the French salad dres­sing until everything is well coated. Then top with the chips.

 Serves: 4

Ingredients:

  • ¼ cup chopped, peeled fresh peaches
  • 1 small, sweet red pepper, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons fresh cilantro, minced
  • 1 tablespoon lime juice
  • 2 garlic cloves, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 1 tablespoon Caribbean jerk seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • ½ teaspoon seasoned salt
  • 1 pork

Serves: 6

Ingredients:

  • 3 tablespoons olive oil
  • 1-1½ pound chicken thighs cut into small pieces
  • 1 small head cabbage
  • 2 medium carrots, shredded
  • 1 tablespoon paprika
  • ½ tablespoon chili powder (optional)
  • ½ tablespoon Old Bay Seasoning
  • 3 bay leaves
  • 1 cup tomato puree (or 2 tomatoes pureed)
  • 1 cup chicken stock
  • Salt, pepper to taste
  • Chopped fresh parsley for garnish

 

Directions:

Heat a large sauté pan on medium high heat. Add olive oil and chicken. Sprinkle chicken with paprika

Ingredients:

  • 2 boneless, skinless chicken breasts
  • Salt and pepper
  • 2 eggs, beaten
  • 1 cup Italian breadcrumbs
  • ½ cup vegetable oil
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 3 cups tomato sauce
  • 1 sprig basil
  • ½ cup freshly grated parmesan cheese
  • 4 ounces mozzarella cheese
  • ¼ cup fresh parsley, chopped
  • ½ pound thin linguine, cooked (I use whole wheat)

Directions:

Pound chicken until 1-inch thick. Season with salt and pepper.

Dip the chicken in the beaten eggs, then roll in

  • 4 boneless skinless chicken breasts -thin
  • 4 garlic cloves, minced
  • 4 tablespoons brown sugar
  • 3 teaspoons olive oil
  • 1 teaspoon salt
  • 1 cup of cheese (I used shredded cheddar)

Directions:

Preheat oven to 375°F.  Line a casserole dish with tin foil. Lightly grease it.

In small sauté pan, sauté garlic with the oil until tender.

Remove from heat and stir in brown sugar and one teaspoon of salt.

Place chicken breasts in baking dish and cover with 3/4 of the garlic and brown sugar

Serves: 4

Ingredients:

  • One 4 to 5 pound brisket
  • 1 packet onion soup mix
  • 1 can jellied cranberries
  • 1 to 1 1/2 cups beef broth
  • 1/8 cup water, if needed
  • 2 tablespoons of brown sugar (this is optional, we like things on the sweeter side)
  • 5 to 6 carrots, peeled and kept whole
  • 1 small onion sliced (optional)
  • Gravy Thickener:
  • 1/8 cup cold water
  • 2 tablespoons cornstarch

 Directions:

  1. Preheat your oven to 350 degrees
  2. Rinse the brisket in cold water, place in pan along with the

Serves: 4

Ingredients:

  • 1 lb of medium or large shrimp (peeled and deveined)
  • 6 oz of pre-cooked smoked sausage, chopped (choose your favorite)
  • 3/4 cup diced red bell pepper
  • 3/4 cup diced green bell pepper
  • 1/2 of a medium yellow onion, diced
  • 1/4 cup chicken stock
  • 1 zucchini, chopped
  • 2 garlic cloves, diced
  • Salt & pepper to taste
  • Pinch of red pepper flakes
  • 2 teaspoon Old Bay Seasoning
  • Olive oil or coconut oil
  • Optional garnish: chopped parsley

 

Instructions:

Heat a large

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