Beef Spaghetti with Zucchini ‘Noodles’

ground beef
marinara or canned tomatoes
1/2 an onion
Italian seasonings such as basil and oregano
zucchini cut in strips lengthwise
salt and pepper

Cook ground beef and 1/2 onion then drain.
Add your favorite marinara or canned tomatoes and Italian spices. Let simmer.
In a separate pan, lightly saute the zucchini.

Serve the meat/marinara mixture over the cooked zucchini ‘noodles’. Salt and pepper to taste. beef-over-zucchini

facebooktwittergoogle_plusredditpinterestlinkedinmailby feather

Salad & pan seared okra

Salads can be simple or complicated. I choose SIMPLE!
-Grab your lettuce, arugula, spinach, or any other greens you like.
-Top it with cooked meat like ground beef, chicken, steak, or even ground breakfast sausage. In this photo, I mixed ground beef and breakfast sausage because it was leftover from other meals. Ha!
-Add an apple, pear, or grapes if you like a little sweetness.
-And in this recipe, I even added pan seared okra and onions. YUM!
-Choose a salad dressing (or not) and there you go. Enjoy!
The way to keep it simple is to use what you already have. Mix it up and you’ll create yummy salads! salad-with-okra

facebooktwittergoogle_plusredditpinterestlinkedinmailby feather

Tuscany Porkchops

2-4 pork chops
3 tbs oil (olive, coconut, butter, ghee)
4-6 cloves garlic, chopped
1-2 cups fresh tomatoes chopped or 1 can of tomatoes
1 onion
2 tsp orgegano
1 tsp sage
1 tsp basil

Heat oil in a large pan. Brown pork chops on each side. Reduce heat to medium and add onions. Stir onions and flip pork chops after 2-3 minutes on each side. Add tomatoes, garlic, oregano, sage, and basil. Simmer until tomatoes are soft and sauce has set up. Serve on a bed of pasta or zucchini noodles.
(cooking times vary depending on thickness of chops)

facebooktwittergoogle_plusredditpinterestlinkedinmailby feather

Coconut Milk Baked Chicken

6 tbs canned coconut milk
2 tbs fresh lime juice
2 tbs brown sugar
3/4 tsp ground ginger
3/4 tsp garlic powder
1 tsp dried basil
1/2 tsp salt
1 tsp pepper
3-4 pound whole bone-in chicken (skin on), cut up

Preheat oven to 425.
Whisk together all ingredients, except chicken. Toss chicken in mixture until coated. Arrange in oven proof skillet or dutch oven. Bake uncovered 30 minutes or until chicken is done.

The recipe is from the website www.shewearsmanyhats.com.

facebooktwittergoogle_plusredditpinterestlinkedinmailby feather

Meatballs ‘with a twist’

1 pound ground beef
1 pound mild pork sausage
2 eggs
1 cup chopped onion
1/4 cup flour or almond meal (optional)

Mix all ingredients together. These meatballs can be fried on the stovetop or baked in the oven at 350.
We like to add the meatballs to a sweet & sour sauce made with grape jelly, chili sauce, and a splash of lemon juice. Add sauce and cooked meatballs to crockpot for an easy make and take.

Or if you prefer a more southern style meatball and gravy, here’s a gravy recipe: Remove fried meatballs, add 1-2 tbs flour to your pan drippings and mix while on medium heat. Add 1 cup cold milk and continue stirring until desired consistency. The gravy will thicken as it warms.

facebooktwittergoogle_plusredditpinterestlinkedinmailby feather

Eggplant Salad

1 medium size Eggplant cut into small chunks
1 cup Grape Tomatoes halved or 2 medium size tomatoes chopped
1 cup Fresh Basil Leaves chopped
2 cups Chickpeas drained and rinsed
1/2 cup Feta crumbled or mozzarella
2 tsp Kosher Salt
1 tsp olive oil
1 lb ground beef, cooked (optional)

Preheat oven to 475
Mix all ingredients and bake for 30 minutes. Serve as is or over rice for hungry teens!

facebooktwittergoogle_plusredditpinterestlinkedinmailby feather

Egg and Vegetable Frittata

6-12 eggs
vegetables (onions, peppers, squash, kale, collards, spinach or whatever you have on hand)
oil or lard
milk or cottage cheese (optional)
cooked sausage, bacon, ground beef, etc (optional)

Preheat oven to 350
Heat oil in skillet. I prefer an iron skillet because I can transfer it directly to the oven to bake the quiche. If you don’t have an iron skillet, use what you have, but keep in mind you will need to transfer everything to an oven dish.

Saute the vegetables in the oil. While the veggies are cooking, in a separate bowl, whisk the eggs. Add milk and cottage cheese to the eggs, if desired. These will make the quiche “fluffier” and will make more (if you have kids who are going to gobble it up). The number of eggs you need will depend on whether or not you add milk or cottage cheese. You can also add grated cheese to this mixture.

Once your veggies are cooked, make sure there is still a little oil in the pan. Add the cooked meat and toss. Pour the egg mixture into the hot oiled skillet on top of the veggies and meat. Turn the temperature to low and allow the egg mixture to set for a moment.

Next, place your skillet in the oven and allow the quiche to finish cooking for about 20 minutes. Depending on the amount you have made, it may take a little longer. Generally the veggies and meats rise to the top of the quiche.

OPTIONAL PERSONALIZED MUFFIN METHOD
Pour the egg mixture into the muffin pan, then add the veggies and meats to each muffin.

facebooktwittergoogle_plusredditpinterestlinkedinmailby feather

Eggplant Parmigiana

1 lb ground beef
1 lb eggplant, wash, and cut lengthwise
NOTE (if using Black Beauty eggplant, you’ll want to peel it also. We do not peel Ichaban Eggplant.)
1 egg, beaten
1/4 cup flour
2 TBS oil
1 cup spaghetti sauce
1 1/2 cup cheese

Preheat oven to 350.

Dip sliced eggplant into egg, then flour. Fry eggplant in hot oil until golden brown. Add additional oil if needed. Place fried eggplant slices in a baking dish. Sprinkle with cheese. Add a layer of sauce and meat. Continue alternating layers and end with cheese on top. Bake for 30 minutes or until cheese has melted and it’s heated through. Salt and pepper to taste.

facebooktwittergoogle_plusredditpinterestlinkedinmailby feather