2 lbs ground meat
1 egg
½ c. sour cream (reduced fat)
¾ c. ranch dressing (light)
2 tbsp worcheshire sauce
½ onion finely diced
½ c. Italian-style dried bread crumbs
½ tsp white pepper
1/3 pkg onion soup mix
½ c. parmesan
3 slices of bread
Couple dashes of Tabasco®
Milk
Olive oil

*Now the amount of milk and bread really depends on the consistency of the mixture. I always mix all other ingredients first and watch consistency of mixture. If the mixture seems a little soft or runny add bread without dipping in milk. If the mixture seems dry follow directions below.

Preheat oven to 375°. Sauté onions in oil (about 2 tbsp and a pinch of salt). In a large bowl put all ingredients except milk and bread. Break one piece of bread into small pieces. For the other two: dip in milk and squeeze out excess *see note above. Tear into small pieces. Mix everything. Place in a loaf pan, cover with foil, and cook for 45 minutes. Remove foil and cover with glaze. Cook uncovered until center reaches 170° (15-25 minutes). Let stand for 5 more minutes.

12 oz warm water
2 heaping tbsp beef bullion
3 dashes of Tabasco
½ tsp basil
½ tsp marjoram
½ tsp thyme
1 tsp rosemary
1tsp dried onion
3 tbsp brown sugar
½ tsp white pepper
1 tsp black pepper
½ tsp garlic powder
¼ c of good soy sauce
3 dashes of liquid smoke
2 tbsp lime juice

Mix everything together and marinade at least 2 hours. Best if it marinades overnight.

4-6 boneless pork chops 1-1½ in. thick
1 tsp garlic powder
1 egg beaten
1-2 tbsp flour
salt
pepper
2-3 c. milk
1½ c. Italian bread crumbs
1 tbsp olive or grapeseed oil


Preheat oven to 350°. Rinse pork chops and pat dry. Season chops with salt, pepper, and garlic powder. Dip in flour, egg, and then bread crumbs. Heat oil in a pan and brown the chops on both sides. Place in a 9x13 pan and bake covered 35-45 minutes or until no longer pink. In the same pan used for browning add flour and make a roux (should be thick like peanut butter). Cook 3-4 minutes then add milk, salt, and pepper. Bring to a boil stirring constantly for 5 minutes or until thickened. Serve over chops.

1lb great northern beans
2-3 lb ham w/bone
2-3 c water
2-3 c chicken broth
2 potatoes diced
3 carrots sliced
3 stalks celery sliced
1 tsp marjoram
1 tsp oregano
2 tbsp parsley
1 tsp salt
1 tsp black pepper
½ tsp white pepper
¼ c milk
1½ c water with 8 tbsp flour
½ tsp chili powder
½ tsp garlic powder

Soak beans overnight. Simmer beans, ham, broth, and water 1-2 hours (Adding water and broth as needed). Remove ham and let cool then chop, remove bone, and return to pot. Add potatoes, onion, carrots, spices and simmer 40-45 minutes. Add celery, milk, and flour/water mixture. Simmer another 30-45 minutes or until thickened.

1 lb tri-color rotini
1½ pkg Hidden Valley Ranch Buttermilk dry mix (can be found in mid-west at Rainbow foods-Cub doesn’t carry the buttermilk version)
½ c. grapeseed oil (can substitute olive)
½ c. of each carrots, celery, broccoli, and cauliflower

Cook noodles. Mix oil and dressing. Pour over noodles, add veggies and mix. Store in fridge overnight (storing overnight is the secret to full flavor).

Inspired by Dad:

6 boneless/skinless chicken breasts
¼ c. butter
¼ c. + 2/3 c. milk
½ + 2 c. Bisquick® mix
1 tsp salt
1 tsp black pepper
3 celery stalks sliced
½ onion diced
3 carrots sliced
4 c. chicken stock
2 c. water
1 tbsp chicken soup base-I use Orrington Farms brand
Garlic and onion powder to taste
Oil

Season chicken with the garlic and onion powder. Cook in fry pan until lightly browned and juices run clear when cut. Cool and shred. In a Dutch oven melt butter and add ¼ c. milk. Add ½ c. Bisquick® and cook over low heat while stirring constantly until smooth. Add broth, water, shredded chicken, and veggies. Bring to a boil for 15 minutes. Meanwhile mix remaining milk, and Bisquick®. Drop spoonfuls into liquid. Cook on medium 10 minutes uncovered and then 10 minutes covered.

1-2 lb. stew meat-trimmed of fat
¼ tsp each oregano, thyme, and basil
1 tsp salt
½ tsp pepper
1 tsp Kitchen Bouquet
¼ c ketchup
¼ c Heinz chili sauce
Tabasco® to taste
2 bay leaves
3 tbsp dried minced onion
5 c water
½ to 1 c flour
Cayenne pepper
3 medium potatoes cubed
2 carrots sliced
2 medium onions chopped in large chunks
4 stalks celery sliced

Mix flour, salt, and pepper in a bag. Add meat and coat. Brown in olive oil in Dutch oven or stew pot. Add water, remaining seasonings, ketchup, chili sauce, Tabasco, 2 dashes cayenne pepper, and dried onions. Simmer 1-2 hours until meat is tender. Add veggies. Cook another 30 minutes or until veggies are tender.

1 lb. ground meat
½ small onion grated
½ c. Italian seasoned bread crumbs
1/3 c. parmesan cheese
1 egg
2 tbsp milk
1 tsp basil
1 tsp garlic salt
1 tbsp Italian seasonings

Heat oven to 350°. Spray medium cooking sheet. Mix all ingredients. Form into 1½ inch balls. Let them rest in fridge for 15 minutes. Cook 10 minutes on baking sheet. Turn and cook another 14 minutes. Serve with noodles and your favorite sauce.

2 lbs ground meat
1 small onion chopped
3 cloves of garlic minced
2 cans of mild chili beans
1 small can of Bush’s® onion baked beans (this is the SECRET ingredient)
1 large can of stewed tomatoes (see next)
1 can diced tomatoes (3 if you don’t like stewed)
2 tsp cayenne pepper
½ tsp white pepper
3 tbsp chili powder

Brown the meat, onions, and garlic. Add remaining ingredients and simmer for at least 1 hour. Top with your choice of garnishes.

4 Chicken breasts-cooked and shredded (prep directions below)

*For an easy shortcut use grocery store rotisserie chicken and shred

½ med. Onion diced
1 15 oz. can tomato sauce
2 14.5 oz. cans diced tomatoes
2 c. chicken stock or broth (if prepping chicken the long way, otherwise ½ c)-I do not suggest using Swanson’s. I use Kitchen Basics brand from Cub or a broth made from a bullion or soup base would work too. (Swanson’s is flavor-less)
8 oz. Heinz® chili sauce
3-4 c. shredded cheese-preferably Monterrey jack (the more the merrier
8-10 tortilla shells
8 oz. sour lean
2 bay leaves
3 tsp. Mexican oregano-divided
1 tbsp + 1 tsp cumin
1 tsp chili powder
2 c. water
1 tbsp whole peppercorns
½ tsp garlic powder
1 can green enchilada sauce (optional)


To prepare chicken:

In a Dutch oven place chicken, stock, water, peppercorns, and bay leaves. Bring to a boil and cook for 15-20 min. or until thoroughly cooked. Remove from liquid (reserve liquid), let cool and shred.

In a large skillet mix chicken, diced tomatoes, ½ can of the tomato sauce, onion, ½ chili sauce, tbsp cumin, 2 tsp oregano, garlic powder, chili powder, and ½ c. of stock. Simmer 20 minutes. Preheat oven to 350°.

At the same time in a small saucepan heat remaining tomato sauce, chili sauce, cumin, oregano, and a couple dashes of chili powder.

Spoon half of tomato sauce mix in a baking dish. Spread sour cream on tortilla, cover with cheese, and a large scoop of chicken mixture. Roll and place seam side down. Repeat. Pour remaining half of tomato sauce over the enchiladas, green enchilada sauce if desired, and sprinkle with about a cup of cheese. Bake uncovered for 30 minutes.

Makes 8-10