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.