Farm boy pie

Sauté 1/2 onion in butter or evoo
Brown 1lb ground beef
Add Italian seasoning to preference
Add 1 12 oz bag frozen peas and carrots and green beans if desired or mushrooms
Add 1 can Campbell's golden mushroom
Place in oven safe dish

Cover with mashed potatoes  instant or real.
 Bake at 375 for 30-40 min.

Love Elizabeth

Breakfast Burritos

Ingredients:

1 lb. Pork Sausage 

1 Pkg. Hash browns 

8 to 12 Large eggs

1 pkg. mexican blend shredded cheese 

salt and pepper to taste

1 to 2 pkg. burrito size flour tortillas 

1 yellow onion

1 Pepper (red or green your choice)

Directions:

1.) Cook sausage 

2.) Scramble eggs (there were too many to whisk so I blended them)

3.) Cook peppers and onion in the grease from the pork sausage add potatoes and cook.

4.) Mix all in a ginormous bowl with cheese.

5.) Lay flat burritos and put a 2-3 large spoon-fulls inside top with heaping amounts of cheese.

6. Roll them up. 

If you are freezing them wrap them in Saran Wrap and then put them in freezer bags.

To reheat unwrap them and place them in a paper towel and heat in the microwave.

Hope you like them!

Tortellini Soup from Favorites Cookbook

Ingredients:

1 lb Italian sausage (or turkey or chicken sausage)

1 onion, chopped

2 cloves garlic, minced

1 cup water

2 (13 3/4-ounce) cans beef broth (I use low sodium and chicken broth if using chicken sausage)

1/2 cup white wine or apple cider

3 carrots, chopped

1 (28 ounce) can crushed tomatoes

1 teaspoon basil

1 teaspoon oregano

1 cup sliced zucchini

4 tablespoons parsley, chopped

1 green pepper, chopped

8 ounces cheese tortellini (I use Boutoni - usually by the cheese section)

fresh grated Parmesan cheese

Directions:

In large soup pan, brown sausage.  Drain fat and add chopped onion and garlic and cook until tender.  Add water, broth, wine, carrots, tomatoes, basil, oregano, zucchini, parsley, and green pepper.  Simmer for 30 minutes longer.  Add tortellini 5-10 minutes before serving and cook until tender, but not soggy.  Garnish with Parmesan cheese.

Moroccan Beef Chili with Chickpeas and Raisins

Serves 4 

Cooking time: 6 to 8 hours on low or 3 to 5 hours on high in slow cooker

1 slice high quality white sandwich bread, torn into quarters

2 tablespoons milk

1 lb ground beef or turkey

salt and pepper

2 tablespoons oil

2 onions, minced

2 tablespoons tomato paste

3 garlic cloves, minced

2 teaspoons sweet paprika (or regular works too)

2 teaspoons ground cumin

1 1/2 teaspoons ground ginger

1/4 teaspoon cayenne pepper

1/4 teaspoon cinnamon

1 (15 ounce) can tomato sauce

1 (14.5 ounce) can diced tomatoes

1-2 cans chickpeas, drained and rinsed

2 tablespoons soy sauce

1 tablespoon brown sugar

1/2 cup raisins or other dried fruit (I like golden raisins or chopped dried apricots best)

1/2 teaspoon grated lemon zest

2 teaspoons fresh lemon juice

Mash bread and milk into paste in large bowl using fork.  Mix in ground beef, 1/4 teaspoons salt, and 1/4 teaspoon pepper.  Heat oil in 12 inch skillet over medium high heat until shimmering.  Add onions, tomato paste, garlic, paprika, cumin, ginger, cayenne, and cinnamon and cook until vegetables are softened and lightly browned, 8-10 minutes.  Stir in beef mixture and brown, about 3 minutes.  Stir in tomato sauce, scraping up any browned bits; transfer to slow cooker.  Stir diced tomatoes with juice, chickpeas, soy sauce, and brown sugar into slow cooker.  Cover and cook 6-8 hours on low or 3-5 on high.  Let chili settle for 5 minutes, then remove fat from surface.  Stir in raisins and let sit until heated through.  Stir in lemon zest and juice and season with salt and pepper.  

When we make this, we always make a side of couscous with it and I will just add a little salt, olive oil, and green onion or chive to the couscous.  I like it best when you put couscous on the bottom then the chili on top and eat it together.

Sneaky Meatballs

Ingredients:

• 1 small zucchini
• 1/4 small onion (red or white)
• 4 garlic cloves
• 1lb ground turkey
• 1 egg white
• 1 Tablespoon Worcestershire sauce
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup panko bread crumbs

Directions:

1. Grate the zucchini, onion and garlic in a food processor with the grating blade attached, then remove the contents to a separate bowl. Alternatively you could use a box cheese grater for the zucchini and onion, and finely mince the garlic. Attach a non-sharp S-blade to the food processor then return the zucchini mixture to the processing bowl.

2. Add the ground turkey, egg white, Worcestershire sauce, Italian seasoning, salt, pepper, and bread crumbs to the food processor then pulse to combine. Alternatively, use your hands to mix all the ingredients together in a large bowl.

3. Preheat oven to 400 degrees then place a wire rack over a foil-lined baking sheet, and spray generously with non-stick spray. Shape turkey mixture into 15 meatballs, using ~2 Tablespoons of the mixture per meatball. Place onto the wire rack and bake for 20-22 minutes, or until no longer pink the center.

{if you want to make them in to meat ball subs continue....}

4. Turn the oven to broil, then open up the hotdog buns and place three cooked meatballs in the center. Spoon marinara sauce on top of the meatballs, then top with 1oz mozzarella cheese per sub. Broil until the sauce is warm, and cheese is golden brown.

5. If you want to freeze them (for a group of fabulous ladies): Cool cooked meatballs completely then place the baking sheet into the freezer until meatballs are frozen solid, anywhere from 30 minutes to 1 hour. Place into a freezer-safe container or plastic bag. To reheat, microwave for 4-5 minutes, or place onto a baking sheet and bake for 20-25 minutes at 350 degrees.

Crockpot Chicken Teriyaki

Now you guys are going to know how easy my last freezer meal was.... kind of embarrassing.

2 chicken breasts, cubed 
1/2 purple onion, chopped
1 medium bag of carrots
1 can of pineapple, in its juice
1 cup of your favorite teriyaki sauce

Combine all ingredients in a gallon sized bag and shake. Cook on low for 8 hours or high for 4 hours. Serve over hot rice. You may also add steamed green veggies.

Southwestern Egg Rolls with Dipping Sauce

This recipe came from ksl.com and is DELICIOUS!

FOR EGG ROLLS

• 3 chicken breast halves, cooked - either shred or cube
• 2 tablespoons red bell pepper, minced
• 2 tablespoons green onion, minced
• 1/2 cup frozen corn
• 1/4 cup canned black beans, drained and rinsed
• 2 tablespoons frozen spinach, thawed and drained
• 2 tablespoons diced jalepenos
• 1/2 tablespoon parsley, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• dash of cayenne
• 3/4 cup Monterey Jack cheese, shredded
• 5 8" flour tortillas

Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender

Mix chicken into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.

Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and Freeze for at least 4 hours. You may also refrigerate overnight.

Spray rolls with Pam and bake at 375 degrees until dark golden brown. You may want to turn your "egg rolls" partway through baking.


FOR DIPPING SAUCE
Combine ingredients.

• 1/4 cup smashed, fresh avocado (about half of an avocado)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon buttermilk
• 1 1/2 teaspoons white vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon dried parsley
• 1/8 teaspoon onion powder
• dash dried dill weed
• dash garlic powder
• dash pepper