MEXICAN PIE

INGREDIENTS

• 2 TS Chili Powder
• Salt
• 2 Garlic Cloves, Minced
• 1 lb. Ground Turkey Meat
• 1 Can Black Beans, Drained
• 1 Can Diced Tomatoes (14.5 oz.)
• Shredded Cheddar Cheese
• Cornbread Mix (Use your favorite. My favorite is House Autry yellow self-rising cornbread.)

DIRECTIONS

• Cook at 450 degrees
• Use a 12" pie plate

ROAST

INGREDIENTS

• 2 to 3 lbs chuck roast

• 5 potatoes cut into chunks

• 1 onion cut into chunks

• 1 bell pepper

• 2 Cups beef Stock or broth

• 2 Cups water

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp italian seasoning

• ¼ tsp Real Salt to taste

• ¼ tsp pepper to taste

Instructions

1. First cut all of the potatoes and onions into large chunks. Using large chunks (about 2 inches square) makes sure they don’t turn to mush in the crock pot.

1. First add the Roast to the crock pot, then the potatoes and onions and carrots (if used).

1. Then add the seasonings over top.

1. Next add the beef stock. The roast should be covered in liquid so add water until it is covered.

1. Depending on your crock pot and how fast it cooks will depend on the time. Mine is pretty hot so it took about 5 hours on high.

1. You will know it is done when you put a fork in it and it just falls apart.

SWEET POTATO SKILLET

Ingredients

• 2 Tbsp olive oil
• 2 large or 3 medium sweet potatoes, peeled and cut into 1″ cubes
• 1 red bell pepper, seeded and diced
• 2 Tbsp minced onion (or 1/2 cup chopped onion)
• 1 tsp garlic powder
• 1 tsp ground ginger
• Salt and pepper, to taste 
• 5 chicken sausage links (12-16 oz.) 

Instructions 

• Add the olive oil to a large skillet. Saute the sweet potato cubes for 5 to 7 minutes, adding water if needed to help them ‘steam’ and from sticking to the bottom. Stir often.

• Add the diced green and red bell peppers, minced onion, garlic powder, ground ginger and salt and pepper. Stir in and saute for another 5 minutes, or until peppers have softened.

• Add in the chicken sausage and let it warm up. I use is pre-cooked, so we are just warming them. If you are using raw sausage, make sure it has time to cook through, or cook them in a separate skillet before mixing all together.)

• Let saute together for a few minutes, or until the sweet potatoes are all softened. Remove from heat and serve warm.

OVEN FAJITAS

• 1 Tbsp chili powder $0.15

• ½ Tbsp paprika $0.07

• ½ tsp onion powder $0.03

• ¼ tsp garlic powder $0.02

• ¼ tsp cumin $0.02

• ⅛ tsp cayenne pepper $0.02

• 1 tsp sugar $0.02

• ½ tsp salt $0.02

• ½ Tbsp corn starch $0.02

FAJITAS

• 2 small (or 1 lg.) onion $0.64

• 2 medium green bell peppers $1.00

• 1 medium red bell pepper $1.50

• 1 lb. chicken breast* $1.99

• 2 Tbsp vegetable oil $0.04

• 1 medium lime $0.40

• 8 (6-inch) tortillas $1.20

• ½ cup sour cream (optional) $0.42

• ¼ bunch cilantro (optional) $0.22

Instructions

1. Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, salt, and corn starch).

1. Cut the onion and bell peppers into ¼ to ½ inch wide strips. Place them in a large 9×13 inch casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.

1. Sprinkle the seasoning over the meat and vegetables. Drizzle the vegetable oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from half of the lime over top of the meat and vegetables after it comes out of the oven.

1. Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.

JAIME JO'S SAUSAGE DIP

- 3 cream cheese
- 1 hot breakfast sausage
- 1 can of rotel

Broccoli Frittata

INGREDIENTS
2 cups broccoli florets (from 1 large or 2 small heads)½ cup low-sodium chicken stock
4 large eggs*
⅛ teaspoon kosher salt
freshly ground pepper
1 ounce Parmesan cheese, grated
½ tablespoon olive oil

PREPARATION
Preheat oven to 375°F.
In a small, oven-safe skillet, bring the chicken stock to a simmer. Add broccoli florets and cook, stirring occasionally, until the broccoli is cooked al dente, about 5 minutes. Drain any excess liquid, transfer the broccoli florets to a small bowl, and set aside.
In a medium mixing bowl, whisk the eggs with the kosher salt and pepper until they’re thoroughly beaten and starting to bubble slightly. Add the Parmesan cheese and stir to combine.
Wipe the skillet with a paper towel or clean kitchen cloth. Heat the olive oil in the skillet over medium heat, stirring occasionally, just until the whites start to soften, about a minute. Add steamed broccoli and spread it evenly over the bottom of the pan then pour in the egg mixture.
Put the skillet in the preheated oven and cook until the eggs are cooked through and don’t jiggle when you shake the skillet, about 10 minutes.

Cucumber salad

1 teaspoon salt
1 cup white vinegar
1 1/2 cups sugar1 teaspoon celery seed1/4 cup vegetable oil5 cups cucumber slices (about 3 Persian or Kirby cucumbers)1 medium sweet onion, thinly sliced into rings1 large yellow bell pepper, thinly sliced


In a medium saucepan, bring the salt, vinegar, sugar, celery seed and vegetable oil to a boil, then remove the pan from the heat and allow to cool.
In a large bowl, toss the sliced cucumbers, onions and peppers with the liquid mixture and refrigerate for at least 2 hours and up to overnight. Serve cold.

BAKED APPLE

- 1 Gala apple - cut and peeled
- Tsp. brown sugar
- 1/2 tsp. butter
- Pinch cinnamon

Microwave 2 minutes

CAULIFLOWER RICE

INGREDIENTS2 teaspoons olive oil
2 cloves garlic, minced
1 teaspoon soy sauce
¼ cup low-sodium chicken stock
Pulse cauliflower florets in a food processor until they’re they consistency of rice.

PREPARATION
Heat olive oil in a large skillet over medium heat. Add the minced garlic, stir quickly, then add the cauliflower, stir, and let it cook for about a minute. Add soy sauce and chicken stock and cook, stirring occasionally, until the cauliflower is tender but still crunchy, about 6 minutes.

Tip: Add teriyaki sauce and Sriracha after cooked.

BROCOLLI FRITTATA

2 cups broccoli florets 

½ cup low-sodium chicken stock
4 large eggs
salt
pepper
1 ounce Parmesan cheese, grated
½ tablespoon olive oil

Preheat oven to 375°F.

PREPARATION

In a small, oven-safe skillet, bring the chicken stock to a simmer. Add broccoli florets and cook, stirring occasionally, until the broccoli is cooked al dente, about 5 minutes. Drain any excess liquid.

In a medium mixing bowl, whisk the eggs with the salt and pepper until they’re thoroughly beaten and starting to bubble slightly. Add the Parmesan cheese and stir to combine.

Wipe the skillet with a paper towel or clean kitchen cloth. Add olive oil in the skillet. Spread the broccoli evenly over the bottom of the pan then pour in the egg mixture.

Put the skillet in the preheated oven and cook until the eggs are cooked through and don’t jiggle when you shake the skillet, about 10 minutes.

Makes two servings. 

STUFFED CHICKEN

4 boneless, skinless chicken breasts (about 8 ounces each)

1 tablespoon olive oil

1/3 cup goat cheese

1 cup kale

1 cupe spinach

1 cup sun-dried tomatoes (not canned in oil), chopped finely

Salt and pepper, to taste

Directions

Preheat oven to 400 degrees F.

Place kale and spinach in a large pot and top with 1 tablespoon of olive oil and 1/2 cup of water and heat over medium. Cover and let steam for 2 minutes. Remove top and sauté for several more minutes, until all kale has wilted. Add in sun-dried tomatoes and cook for 3 more minutes. Set aside.

Slice chicken pieces in half and using a mallet, pound chicken slices to make them thinner. Or create pocket in chicken using scissors. Crumble a tablespoon or so of goat cheese onto each piece of chicken and top with about 2 tablespoons of the kale and sun-dried tomato mixture. Roll up pieces and place seam side down on grill top. Brown and then place in baking dish to go in the oven. Top with freshly ground salt and pepper.

Bake for 30 minutes or until chicken has cooked all the way through and is no longer pink. Flip half way through. 

CRISPY RANCY CHICKEN YUMMINESS

• 1/4 cup milk

• 1/2 cup shredded sharp cheddar cheese

• 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix

• 3 cloves garlic, minced

• 2 large boneless, skinless chicken breasts

• Kosher salt and freshly ground black pepper, to taste

• Panko

• Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.

• In a small bowl, whisk together milk, cheese, Ranch Seasoning and garlic.

• Season chicken thighs with salt and pepper, to taste. Place chicken in a single layer onto the prepared baking dish and top with mixture. Sprinkle with Panko.

• Place into oven and cook until completely cooked through and golden brown on top, reaching an internal temperature of 175 degrees F, about 30-40 minutes.

HEALTHY OATMEAL COOKIES

3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk
1/2 cup dark chocolate
1 tsp vanilla
1 tsp cinnamon
Preheat oven to 350 degrees. Bake for 15-20 minutes.

Shannon's Pancakes

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted