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Main Dish Recipes

Main Dish - Soups - Mega Cook

Main Dish Chicken

Recipes – Main Dishes – Soups – Mega Cooks

Chicken – Beef- Pork – Fish- Veg-

 

Main Dish Chicken

CHICKEN SONORA

 

8 CHICKEN BREAST cooked and shredded

TORTILLAS – CUT UP INTO PIECES

2 pounds CHEESE SHREDDED

 

 

MIX TOGETHER

2 cups sour cream (can use yogurt)

2 can CHILI or Amy's soups etc.

1 cup green chilis

2 MEDIUM ONIONS, CHOPPED

1 cup salsa

 

LAYER ½ OF EACH INGREDIENT AT A TIME:

Sauce

Chicken

Cheese

Tortilla

Repeat!

 

BAKE 350 FOR 1 HOUR

Maureen Arpins Burrito Mix from Mary Lyon

Another burrito mix recipe I have from Maureen, goes loose in freezer bags.

20 cups kidney beans or pinto beans

20 cups frozen corn

20 cups chicken, cooked and cut up

5 onions

5 cups cheddar cheese, grated

10 Tbs. chili powder

3 Tbs honey

3 1/4 Tbs salt

10 Tbs oil

Mix beans, corn, and chicken, Sauté onion in oil. Add onions, chili powder, honey, and salt to bean mixture. Stir well then mix in the cheese.

 

​ Honey Chicken:
-2lb chicken breasts
-1/2 tsp sea salt
-1 tsp dried basil
-1/4 c coconut aminos
-3 tbsp honey
-2tbsp avocado or olive oil
-1 tbsp apple cider vinegar
-1 clove minced garlic
Place all ingredients in slow cooker and cook for 4-6 hours on low. We like to serve it over roasted sweet potatoes, with salad and veggies on the side (roasted maple balsamic Brussels are a fave!)

 

 

White Chicken Chili Prep15 min - Cook-35 min- Ready in 50 min

Ingredients

  • small yellow onion, diced

  • tbsp olive oil

  • cloves garlic, finely minced

  • (14.5 oz) cans low-sodium chicken broth

  • (7 oz) can diced green chilies

  • 1 1/2 tsp cumin

  • tsp paprika

  • tsp dried oregano

  • tsp ground coriander

  • tsp cayenne pepper

  • salt and freshly ground black pepper, to taste

  • (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes

  • 1 1/4 cup frozen or fresh corn

  • (15 oz) cans cannellini beans

  • 2 1/2 cups shredded cooked rotisserie or left-over chicken*

  • Tbsp fresh lime juice

  • Tbsp chopped fresh cilantro, plus more for serving

  • Tortilla chips or strips, Monterrey jack cheese, sliced avocado for serving (optional)

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add onion and sauté 4 minutes minutes. Add garlic and sauté 30 seconds longer.

  2. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.

  3. Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.

  4. Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.

  5. Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices, and tortilla chips if desired.

Notes

  • *Recipe updated to use pre-cooked shredded chicken (previously used raw chicken in this recipe and cooked at the beginning). I like the flavor of rotisserie chicken better plus this way you don't end with over-cooked chicken breasts.

 

Sara’s PAPRIKA CHICKEN
8 chicken thighs and 8 chicken breasts
olive oil
4 cups finely chopped onion

1 head celery

1 teaspoon salt
4 tablespoons paprika
4 cups pureed tomatoes (1/2 can c and carry)
2 cup chicken broth or water
1 Tablespoons flour stirred together with 2 tablespoon waters
4 tablespoons sour cream, plus additional for serving
Accompaniment: egg noodles or rice (optional)

Cook onion with salt in oil in pot over moderately high heat, covered, stirring occasionally, and reducing heat, if necessary, until onion is very tender but not browned, about 5 minutes.

Add paprika and cook, stirring, 1 minute. Stir in tomatoes and broth. Add chicken and simmer, covered, stirring occasionally, 10 minutes. Simmer, uncovered, until chicken is just cooked through, 5 to 10 minutes longer.

Stir flour mixture and stir into sauce. Simmer, stirring, until sauce is slightly thickened, about 2 minutes.

Remove from heat, then season with salt and stir in 2 tablespoons sour cream. Serve, sprinkled with parsley, over noodles or rice, with additional sour cream on the side.

Cooks' note: • Chicken can be prepared, without the sour cream, 2 days ahead and cooled, uncovered, before chilling, covered.

 

 

Grandma Tina’s Poppy Seed Chicken Casserole

 

6-8 chicken breasts cooked and chopped

2 can cream of chicken soup

1 8 oz sour cream

 

mix above in a 9x13 pan

add topping and bake 350

 

topping:

1 stick butter melted

1 stack pack saltines crumbled

2 tbs poppy seed

1 cup slivered almonds

 

I serve with broccoli and rice and green salad

 

my adjustments:

I also add sautéed onions, broccoli, celery

I use yogurt as sub

I use ½ the butter

I use extra almonds

instead of crackers any combo of crackers, bread, and half of it

Mama’s Chicken Haystack Bar:

Make a creamy chicken gravy roux/using cream of Chicken soups or homemade or a mix of the two. I often add a few cans coconut milk

 

Add shredded chicken, celery, onions

Make rice or pasta

Set out:

Chopped:

Black beans

Olives, celery, tomatoes, green onions, peppers

Shredded cheese

Anything goes!

Crunchy fried noodles for topping (haystack)

 

 

Turkey chili

 

1 container Costco ground turkey

4 large onions chopped

2 cups chopped garlic (if time I like to char broil it in the oven)

½ bag Costco corn (if time I like to char broil in the over while I’m getting the rest of the stuff ready)

1 bunch cilantro – chopped

2 cans black beans. Large. Or the equivalent cooked off.

1 large can chop tomatoes

3 cups fresh salsa

2-3 cups shelf type salsa

2 T cumin

1/3 cup taco seasoning

1 cup chopped green chilies

 

This recipe is easy, and you can adjust easily. We have made a very dry version of this with no chopped toms and ½ the salsa…when made like that you can also mix ahead with shredded cheese. They version of chili could be called chili, taco filling, eat on chips etc.

 

The recipe above made about 6–8-gallon bags not overstuffed. We normally 3 or 4 times this for a big mega cook.

 

Sauté onions and garlic unless you have broiled the garlic. Add meat and brown. Throw in everything.

 

If it’s a big mega cook, I usually don’t broil the corn and then I use the frozen corn to cool everything off and then bag it up.

​Lucious Bowls:

 In bowel:

  • Brown rice or quinoa

  • Shredded cabbage

  • Shredded carrots

  • Chopped green onions

  • sliced avocado

  • cooked chicken or shrimp

  • Cashews almonds or peanuts

Peanut Sauce:

  • One Cup peanut butter

  • 1/4 cup rice vinegar

  • 1/4 cup soy sauce or liquid aminos

  • one-inch fresh ginger

  • one clove garlic

  • one teaspoon salt

  • one teaspoon or more chilies paste 1/4 cup sweetener of choice

  • 1/4 or more water

  • 3 tablespoons cornstarch

place all ingredients except the water in the food processor until smooth. Add water slowly till you reach desired consistency

 

Lemon Tahini Sauce

  • -Juice and zest of 1 lemon

  • 1/2 cup apple cider vinegar

  • 1/4 cup olive oil

  • one teaspoon salt

  • 1/4 cup sweetener of choice

  • 1/3 cup tahini

place all ingredients in food processor or blender and process until smooth and creamy

 

Mix and layer as desired!

 

Sticky Chicken Teriyaki Rice.

This chicken teriyaki rice is so flavorful with a sweet and sticky pineapple juice-based sauce and lots of veggies!

Course Main Dish

Cuisine Dairy Free, gluten free

Keyword rice bowl

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6

Calories 432 kcal

Author Kelly Roenicke

Ingredients

For the sauce

  • cup gluten free tamari

  • cup honey

  • cup pineapple juice

  • teaspoon ginger

  • Tablespoon brown sugar

  • green onions white and green parts, sliced

  • pinch of red pepper flakes more if you want it spicy!

Instructions

  1. Place the chicken breasts in a large pot with enough water to cover them. Place the lid on the pot and bring to a boil. Once boiling, reduce heat and simmer for about 20-30 minutes, until the chicken is cooked through and reaches an internal temperature of 170 degrees.

  2. Remove chicken from pan and set aside to cool. Once cool, use your hands or two forks to shred the chicken,

  3. While the chicken cooks, make the rice: Place the cup of organic long grain white rice, 1 ½ cups water, and 2 teaspoons olive oil in a pot. Bring to a boil, then reduce heat to low and cover. Cook until rice is fluffy and tender, about 25 minutes.

  4. Meanwhile, place the sliced onion, red pepper, and 1 ½ Tablespoons of olive oil in a skillet. Cook over medium low heat until tender and lightly caramelized, about 30 minutes.

  5. Once the chicken, rice, and veggies are done, make the sauce. Combine the tamari, honey, pineapple juice, ginger, and brown sugar in a small saucepan. Heat over medium heat and bring to a simmer. Let cook for about 5 minutes. Stir in the red pepper flakes.

  6. In a large bowl, place the rice, shredded chicken, and onions and peppers. Pour the sauce over the top and stir to combine.

  7. Sprinkle the chopped green onions over the top and serve immediately. If you can have sesame seeds, you can top each bowl with a few.

 

Chicken Enchiladas with Verde (Green) or Red Sauce

 

Ingredients:

 

Meat from 2 whole chickens,

used to make chicken stock

2 medium onions, finely chopped

2-4 small green peppers, hot or mild, seeded and

Finely chopped

2 carrots, peeled and grated

1 cup sprouted small seeds, such as

Sesame or onion seeds

1/2 teaspoon cayenne pepper

2 teaspoons oregano

1 tablespoon ground cumin

18 corn tortillas

About 1/2 cup extra virgin olive oil or lard

2 cups grated raw Monterey Jack cheese

8 cups green or red enchilada sauce

Sliced avocados for garnish

Crème fraiche or Pima cream for garnish

Salsa for garnish

 

Preparation:

Finely dice chicken and mix with onion, pepper, carrot, sprouts and spices. Stir in 1 cup enchilada sauce. Meanwhile, fry tortillas very briefly in several tablespoons olive oil or lard so that they are softened, not crisp, adding more oil or lard, as necessary. Pat dry. Place about 2 tablespoons of chicken mixture in the center of each tortilla and roll up. Place in an oiled Pyrex dish. (May be covered and frozen at this point.) To serve, cover and heat in 325-degree oven until steaming. Serve with red or green enchilada sauce, grated raw cheese, avocados, cultured cream, and salsa.

Variation: Turkey or Duck Enchiladas. Use turkey or duck meat instead of chicken.

Variation: Chicken Burritos. Use sprouted whole wheat tortillas in place of corn. Heat briefly in a heavy skillet and brush with melted butter before filling with chicken mixture. Fold in sides before rolling up and brush outside with butter. May be individually wrapped in aluminum foil and frozen. Remove foil before heating.

 

Creamy Enchiladas: makes 6-7 large gallon bags full

Make rough with:

1 cube butter, 1 cup flour and gallon milk to stretch below:

 

Add:

2 large cans from cash and carry Cream of Chicken soup

1 Costco sour cream

12 C. chopped turkey or chicken (one bag)

2 large Cash and Carry chopped green chilies

5 bunches green onions

½ large c/carry can sliced olives

½ bag Costco mixture of cheddar/moz/provolone

6-8 packs of small corn tortillas…. lost count

Huge bunches of cilantros

1 cup taco seasoning

4 onions sautéed

1-2 batches of rice

Mix soup, sour cream, chilies, and onions. Divide chicken/turkey up for each casserole. Do the same for soup mixture. Put a little soup mixture, chicken, and cheese in each tortilla, roll it up and place seam down in casserole dish. Take remainder of soup mix and spread on top of folded tortillas, add more cheese and olives for garnish. You can freeze for later. Allow to thaw overnight. 

Bake at 350 for 30-45 min.

 

This makes 6-8 13.9.2 casseroles

 

Enchilada Sauce for black beans/rice/cheese/chicken

2 Costco cans toms sauce

3T t chili powder

3T t sugar

2T salt

3T cayenne

3T t paprika

1 t cumin

64 overstuffed shells

Makes enough for 8 meals

Bag sauce in quart size bags

Chicken Marbella

Serves: 10

Ingredients:

4 chickens, quartered

1 head of garlic, peeled and pureed

1/2 cup dried oregano

Salt & pepper

1/2 cup red wine vinegar

1/2 cup olive oil

1 cup pitted prunes

1/2 cup pitted Spanish green olives

1/2 cup capers with a bit of juice

6 bay leaves

1 cup brown sugar

1 cup white wine

1/4 cup Italian parsley or fresh coriander, finely chopped

 

Instructions: 

 

1) In a large bowl combine chicken quarters, garlic, oregano, pepper and salt to taste, vinegar, olive oil, prunes, olives, capers, and juice, and bay leaves. Cover and let marinate, refrigerated overnight. 

 

2) Preheat oven to 350

 

3) Arrange chicken in a single layer in one or two large shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

 

4) Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow juice.

 

5) With a slotted spoon transfer chicken, prunes, olives, capers to a serving platter. Moisten with a few spoonsful of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat. 

 

6) To serve Chicken Marbella cold, cool to room temp in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temp before serving. Spoon some of the reserved juice over chicken.

 

 

Chicken or turkey Pot pie filling makes 8 large pot pies

Sauté in one cube butter:

2 heads celery

6 onions

1/3 cup flour

Season with White pepper and sage now drizzle in milk till you have a lovely cream sauce. Does NOT have to be perfect because you are going to add in 4 large can cream of chicken soup

Once thickened add lots of chicken or turkey (one Costco size bag chicken) and 1-2 bags of frozen peas and carrots.

​Chicken Pesto Sandwiches with Grilled Veggies:

 

Cook off Chicken breasts and Shread

Toss with Pesto – or just toss some and serve extra pesto on side

Grill up a lot of peppers, onion, garlic and carrots under broil

Serve on larger Sausage Buns with: Mayo, balsalmic vinegar, parm, kalmata olives, tomaties, shreaded lettuce and rice for those who want to skip the sandwich

 

Fried Rice:

Saute Onions, celery, Carrots, Vegs

Mix several eggs, add to hot veggie fry pan, stir

Add in Rice

Serve with Liquid Aminos and Green Salad

Use any left over meat or add a few Chicken Apple Sausages

 

 

Chicken SOS: Jonesie’s  Sh – on a Shingle

Make a roux, sometimes I use coconut milk too

Saute onion and celery, add in any kinds of meat (he used to use Budig shreaded ‘beef’)

Can also add in Tuna – similar to Tuna Noodle Casserole

Add frozen peas

Add red peppers or other veggies of choice

Serve over white toast – the Shingle -  or rice

 

​Nanny’s Sunday Fried Chicken

Chicken wings, butchered at all joints into flat wing pieces, drumettes and wing tips.

Flour

Salt

Ground Black Pepper

Large paper grocery bag

Crisco Shortening (or lighten the recipe with vegetable oil)

 

Clean and dry chicken; sprinkle lightly with salt. In paper bag, mix 2+ cups flour, ½ tsp. salt, and ¼ tsp. pepper. Add chicken pieces, fold top of bag over several times and shake vigorously to coat chicken with flour mixture.

 

Preheat oven to 350 degrees.

In a large electric frying pan with lid (or extra-large lidded skillet on stove top) heat and melt Crisco shortening (or 1” oil) on med high.  When drop of flour sizzles and foams, add chicken. Brown very well on all sides. When brown, drain on paper bag or paper towel and transfer to baking sheet. Cook in oven until cooked through. Serve hot with Sweet & Sour sauce (below), boiled potatoes and sweet corn.

 

Nanny’s Dark Sweet & Sour Sauce

 

2 Tbsp. Cornstarch

¾ c sugars

1/3 c rice vinegar

1/3 c water

1 tsp. Chinese thick molasses

1 tsp. Cooking Sherry

2 Tbsp. Soy Sauce

 

Combine all ingredients in a med saucepan. Cook over medium heat and bring to a low simmer. Stir constantly until thickened and the sauce is clear (should not be cloudy). Remove from heat and serve immediately or keep warm on stovetop until ready to serve.

 

Chicken Angel Hair pasta with Peanut Sauce in Lettuce Wraps:

 

Juice of one lime

4 ½ tsp. peanut oil/oil of any kind

3 T sugar/honey

7 T peanut butter

2 ½ t chili paste/ I used 2 t red curry paste

2 t fresh ginger

1 clove garlic

 

Wiz. Pour onto angel hair pasta. Add chicken, cukes, cilantro, red peppers, pea pods etc.

Put into butter or romaine lettuce wraps.

Main Dish Beef

 

Sweet and Sour Meat Balls Mj  plain meatball recipe
 
1 1/2 lbs. ground beef
1 egg, lightly beaten
1 cup quick cooking
6 1/2 ounces coconut milk
1 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 Tbs chili powder
1/2 cup chopped onion
 
In a bowl, mix ingredients, form into balls and bake at 350 degrees.
 

Here's the sweet and sour recipe
 
1 20 ounce can unsweetened pineapple (tidbits or chunks)
2 large green peppers, cut into chunks
1 cup chicken broth
1/2 cup sugar
3 Tbs thickener/corn starch or like
1/2 cider vinegar
3 Tbs soy sauce
 
drain pineapple, reserve 1/2 cup juice.  Set both aside.  Brown meatballs.  Add broth, peppers and pineapple to meatball.  Bring to a boil, reduce heat and simmer, uncovered 5-7 minutes.  Meanwhile, combine sugar and cornstarch in a bowl.  Stir in the vinegar, soy sauce, and pineapple juice until smooth.  Add to meatball mixture.  Bring to a boil and cook, stirring constantly for 2 minutes or until thickened.
 

 


Carlie's Hamburger Potato Casserole taken from Mrs. Chiloe’s Ground Beef Hash

 

6# Costco package ground beef

1large celery head chopped

1 large onions

1 package Costco mushrooms

2/3 bag white potatoes .so you don’t have to peel.

1 t white pepper

1 tsp celery seed

1 large can cream of mush soup

2 cups of chicken broth.

Lisa Clifford's Stew

MARINADE:

1 ½ C. Beef Stock (4 C. In one carton)
5 oz. soy sauce
1/4 c. brown sugar
2 cans stewed tomatoes (fire roasted)

4 cloves garlic
4 oz. Sherry
1 tbsp. Worcestershire sauce

 

 

4 to 5 lbs. beef roast

4 potatoes

2 onions
5 carrots
3 celery ribs

Salt & pepper to taste

 

Sear off beef (with desired size cube i.e.: 2”) add diced onions, carrots, and celery. Preheat oven 300 F degrees. Sauté veg. until slightly translucent. Add potatoes and Marinade and place in oven, braise for 2 hours or until beef is tender enough.             

Serves 6-8

Karen's Meat Loaf

 

2 lbs. ground beef/pork mix
1 cup breadcrumbs or Oatmeal
2 eggs
1 small onion diced
1 clove garlic crushed
Ketchup
1/4 tsp ground black pepper, salt
2 Tbsp Worcestershire sauce

parsley

​ Lasagna:

Layer:

Sauce in the bottom of pan to keep from sticking

Then:  Pasta - Sauce - ricotta/homemade/cottage cheese- shredded mozzarella

Repeat: pasta - sauce - cheeses

 

 

 

Bolognese spaghetti sauce

 

Ingredients

1 pound ground beef  lean

1 tablespoon olive oil

2 each onions chopped

4 each garlic cloves crushed

14  ounces tomato sauce

1/2 cup red wine

optional

1 each green bell pepper

1 teaspoon basil

dried 1/2 teaspoon

oregano leaves

dried

 

Directions

 

Heat oil in a large saucepan set over medium heat.

Add ground beef to onions and garlic.

Sauté for 2 min. Add remaining ingredients.

Cover and bring to a boil, stirring often. Then, reduce heat and simmer, stirring often for at least 5 min.

 

Mom’s Chili:

3 # ground beef

3onion three onion chopped

3 small cans chili

3 cans chopped tomatoes

3 cans mixed beans

6 stalks celery chopped

3bell Peppers chopped

6 heads garlic chopped

2 tablespoons molasses

2 tablespoons chili powder

 

 

Sloppy Joes by Elizabeth

Don’t’ over cook meat in step one

1 med onion

½ tsp salt

2 garlic cloves

½ tsp chili powder

1 # meat

Pepper

1 tsp brown sugar

1 cup tomato puree- or like

½ cup ketchup

¼ cup water

¼ tsp. hot pepper sauce

 

Cook onions, add next seasoning and then meat till pink; add rest of stuff and simmer till looks thick

 

 

Sloppy Joe’s by Sari:

2# ground beef

1/2 onion finely chopped

four garlic cloves minced

two celery stalks finely chopped

1/2 green bell pepper small diced

1/2 red bell pepper small diced

1/2 cup tomato sauce

1/2 cup chili sauce

1/2 cup ketchup

2 tablespoons liquid aminos or Worcestershire

 2 tablespoons brown sugar

one cable spoon white vinegar

one teaspoon salt

1 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon paprika

 1/4 teaspoon pepper

Fry meat drain grease. Add it all together and slow cooker for four to six hours serve with toasted buns. Serve sides of shredded cheese, Pickles, tomatoes, lettuce, and onion slices.

 

Pulled meat by Elizabeth-Pulled meat for BBQ sandwiches

 

3 lb. pot roast

¼ c water and milk – or all water and more vinegar

2 T vinegar

3 T Worstershire sauce or liquid aminos

1 t chili powder

3 c BBQ sauce

12 ham buns

 

Pot roast in cooker with all ingredients except BBQ sauce – cook for 10-12 hours

 

2 hours before eating, take out liquid, pull meat and add BBQ sauce.

I save liquid, defat, and freeze!

Main Dish Pork

Main Dish Pork

Sara's Pork Chops & Scalloped Potatoes

 

3 tbsp butter, divided

1 1/2 tsp salt

1/4 tsp pepper (optional)

3 tbsp flour

1 can (14.5 oz) chicken broth

6 pork chops

6 cups thinly sliced potatoes

1 dash paprika

 

Preheat oven to 350. In a saucepan melt 1 tbsp butter over medium heat. Add salt, pepper and flour and stir. Add chicken broth and stir until mixture boils and lumps are gone. Remove from heat and set aside.

In a skillet, brown pork chops in 1 tbsp butter on both sides. Grease a casserole dish with remaining tbsp butter. Peel, wash and slice potatoes. Place in casserole and pour chicken broth mixture over the top.

 Place pork chops on top, sprinkle with paprika and cover with foil. Bake for 1 hour, then remove foil and bake for 30 more min.

Ham and Beans

Pot of water 

8 cups beans

ham bone

2 onions chopped

4 bay leaves

½ c  bb sauce

salt and pepper

10 small cans pork and beans

4 cans tomato soup

boil dry beans a few minutes, let stand overnight. Drain off water, add fresh water to cover, add bone, onions, bay leaves till beans are to desired doneness. Now add everything else and cook till desired consistency.

6–7-gallon bags

Spinach Sausage Pasta

 

Sauce mixture:

Make a rough using

1/3 cup butter

1/3 c flour

White pepper, ½ t nutmeg, 1 t oregano, ½ t fennel

Slowing add 3 cups milk till nice saucy consistency

 

Puree in 3 cups cottage cheese

 

Fold in spinach (I used most of a bag of Costco spinach just torn up. I steamed it first but if I do it again, I won’t because the sauce will par cook it and you wouldn’t need to worry about it being too watery like you would in other recipes using fresh spinach)

 

Meat mixture:

 

In a separate pan sauté a few pounds sausage. I used 1/3 package of seasons sausage from cash and carry.

Add 1-2 onions

1 cup chopped dried marinated red peppers

½ cups white wine.

Simmer this until wine is all evaporated

 

Pasta:

Boil penne or other pasta till underdone

 

Toss all together (add cheese amidst the pasta to make it yummier but I only put it on top for cost and calories) and put into 13.9.2 pan. Top with Mozzarella cheese This made a large pan and then another 9.9 pan. Obviously, you can make this as saucy or as ‘pastry’ as you want. MY family would have loved even more meat, but the flavors were so strong and yummy that they still loved it.

 

Pork Chops & Scalloped Potatoes

From Sara Morey

 

3 Tbsp butter, divided

1 1/2 tsp. salt

1/4 tsp. pepper (optional)

3 Tbsp. flour

1 can (14.5 oz.) chicken broth

6 pork chops

6 cups thinly sliced potatoes

1 dash paprika

 

Preheat oven to 350. In a saucepan melt 1 Tbsp. butter over medium heat. Add salt, pepper and flour and stir. Add chicken broth and stir until mixture boils and lumps are gone. Remove from heat and set aside.

In a skillet, brown pork chops in 1 Tbsp. butter on both sides. Grease a casserole dish with remaining Tbsp. butter. Peel, wash and slice potatoes. Place in casserole and pour chicken broth mixture over the top.

 Place pork chops on top, sprinkle with paprika and cover with foil. Bake for 1 hour, then remove foil and bake for 30 more min.

 

Carbonara

 

1 lb. spaghetti

1 cup ham

¼ cup heavy milk

4 eggs beaten

1 cup grated parmesan

2 tablespoons butter softened

½ red onion chopped

8 pieces garlic chopped

2 tablespoons chopped parsley

Pepper to taste

 

Sauté ham, onions, and garlic, turn off heat and then add the milk. Beat eggs in a separate bowl. Cook spaghetti according to directions on the package (be sure NOT to overcook).

 

Immediately after the spaghetti is finished cooking, drain, and toss together with the sautéed ham toss together in a large pan or pot. Slowly drizzle the eggs over it while tossing thoroughly. Sprinkle with cheese and toss. The heat of the pasta should cook the raw eggs. If for some reason the spaghetti is not hot enough to cook the egg, cook   the pasta over the stove on low to medium heat.

Main Dish Fish

 

Salmon in Puff Pastry:

Pepperidge Farm Puffed Pastry dough (the round ones). He put salt and pepper on the raw salmon pieces before wrapping them up. Then, following the baking instructions on the box of the puffed pastry, he baked them until the pastry was a golden brown - by then the salmon was done. Serve with hollandaise sauce.

 

 

Family Fish Tacos

3 tbsp. extra-virgin olive oil

Juice of 1 lime

2 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. cayenne pepper

1 1/2 lb. cod (or other flaky white fish)

1/2 tbsp. vegetable oil

Kosher salt

Freshly ground black pepper

8 corn tortillas

1 avocado, diced

Lime wedges, for serving

Sour cream, for serving

 

 

 

For the corn slaw:

1/4 c. mayonnaise

Juice of 1 lime

2 tbsp. freshly chopped cilantro

1 tbsp. honey

2 c. shredded purple cabbage

1 c. corn kernels

1 jalapeño, minced

Directions

In a medium shallow bowl, whisk together olive oil, lime juice, chili powder, cumin, and cayenne.

Add cod, tossing until evenly coated. Let marinate 15 minutes.

Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.

 

 

In a large nonstick skillet over medium-high heat, heat vegetable oil.

 

Remove cod from marinade and season both sides of each filet with salt and pepper.

Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.

 

Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.

 

Tuna noodle sauce

Roux with 2 cubes butter, 1 cup flour, 4 cups milk

4 large cans cheaper/dark tuna

2 large cans Costco cream mush soup

1 Costco sour cream

4 c milk

1 Costco bag peas

1 bag peas and carrots

3 Costco heads celery chopped and steamed

2 Costco bag grated cheese

S and pepper

Made 7 meals

 

 

Salmon & Corn Chowder

3 T unsalted butter

2 med-size leeks, including tender green portion, cut into very thin julienne

1 lg potato, peeled and cut into small dice

2 c Fish stock or bottled clam juice

3 c milk

3 c heavy cream

1 lb. salmon fillet, skinned, rinsed, dried, and cut into small dice

1 c whole kernel corn, preferably white

Salt

Fresh ground pepper

 

Melt butter in large sauce pan over low heat. Add the leeks and cook, stirring

 

Frequently, until very soft but not browned, about 8 min Add the potato the leeks and stir to coat with the butter. Pour in the stock

 

And simmer uncovered over low heat for 15 min. Add the milk and cream and simmer for 10 min more. Add the salmon, corn, and simmer just until the fish and corn are done, about 5 min. Season to taste with salt and pepper.

Main Dish Veg

 

Potatoe Bar:

Baked Potatoes with: black beans, chopped toms and green onions, cheese, sour cream, salsa, olives, anything goes

 

Friday Bean and cheese prepared enchiladas/burritos:

2 can refried beans

1 large amount of black beans (or 1 store bought can)

1 cup taco seasoning

Some Cumin

1 pot brown rice

Mix the above beans, rice, and seasoning, fill tortilla with a sprinkling of cheddar cheese and a handful of olives.

 

For the enchiladas I put beans, cheese and olives inside a tortilla wrap it up and put them individually rolled up in a freezer bag. When I am ready to have them for dinner, I take them out frozen, put them on the cookie sheet and then put canned enchilada sauce on them.

Loaded Potato Waffles:

 

1-pound sliced bacon

3 pounds frozen hash Browns thawed

4 cups cheddar cheese shredded

 3 eggs

1/3 cup flour

 1/3 cup sliced green onions

1/4 cup butter melted

1 1/2 teaspoon salt

1 tablespoon pepper

2 teaspoons baking powder

Sour cream

 

Preheat oven to 400

cook bacon for 20 minutes chop into tiny pieces

maybe you just mix hash Browns, cheese, flour, green onions, butter, salt, pepper baking powder and bacon Preheat waffle maker to medium, put about a cup of batter and cook. Transfer to warm oven serve with sour cream

make 16 waffles

Soups

Soups

 

Juan Diego Taco Soup - serve on Dec 9th Feast

 

2 ½ cups cooked red or black beans: 4 – 15oz. cans

½ cup cooked barley or ¼ cup uncooked

1 large, chopped onion

1 cup cooked brown rice – ¾ c uncooked

2 lbs. tomatoes, crushed or 3 – 15oz. cans tomato sauce or crushed tomatoes

4 – 6 cups water

3 – 4 T chili powder

1 ½ t cumin

2 t garlic powder, or 8 cloves fresh crushed garlic

3 lbs. ground beef, cooked and drained

(Add celery, carrots, corn, and onion)

Cook beef in large skillet. Add onion and crushed garlic. Add all ingredients to large pot. Bring to a boil. Reduce to simmer. Serve with grated cheese, sour cream, guacamole, corn chips, olives, etc. 

Preparation and cooking time:  approx. 2 hours

Cook’s notes:  I use canned beans and tomatoes. I don’t bother cooking the barley or rice first.  So, I must be careful to add a lot of water so that the soup doesn’t burn to the bottom.  You want to simmer on a VERY low heat, so it doesn’t stick to the bottom.  This isn’t a soup that does well simmering all day for this reason.  Adjust seasonings to your taste. 

Sara's Tortellini Soup

 

1 lb. ground Italian sausage                                     

1 c chopped onion

2 minced garlic cloves                                

5 c beef broth

½ c water                                                                    

½ c dry red wine

2 c diced toms                                                           

1 c sliced carrots

½ tsp basil                                                                   

½ tsp oregano

8oz tomato sauce                                                     

1 ½ c sliced zucchini

8 oz tortellini                                                              

3 tbsp fresh parsley, chopped

1 green pepper, chopped                                        

 

Brown sausage and remove from pot. Sauté onion and garlic in drippings. Drain grease out if there is a lot. Put sausage back in the pot and add broth, water, wine, tomatoes, carrots, basil, oregano, and tomato sauce. Bring to boil and simmer 30 min. Add zucchini, tortellini, parsley and green pepper and simmer covered for 30 min. Top with parmesan.

 

Notes: Sometimes I omit the wine and just add in extra water. Pasta other than tortellini works great. If I am freezing the soup, I add in the zuch, pasta, parsley (sometimes I used dried) and green pepper and take it off the stove (i.e., do not simmer it for the second 30 min). I freeze it and then simmer for the last 30 min after defrosting. This helps the zuch and pasta from becoming too mushy.

Ground turkey ball veggie soup

6 # ground turkey

4 onions

2 T cumin

4 T chili powder

2 T paprika

15 cloves garlic

2-gallon bags chicken broth

1 bag Costco corn

4 cups parsley for the soup, 2 cups chopped for the meat balls

1 can – c and carry green mild chilies

2 T chili paste dissolved first in water

1 large can pork and beans

10 grated carrots

3 heads celery chopped

20 small potatoes

7 red peppers chopped

1 large can crush tomatoes

3 soup boxes: red pepper tomatoes soup

1 box curry pumpkin soup

10 cups cooked barley

8 cups cooked black beans

8 cups or 2-gallon bags homemade chicken broth

6 smaller zucchinis chopped

6-8 cups lentils cookie

 

 

For meat balls:

Mix 6 # turkey meat

1 onion

2-3 cups parsley

Mix, roll into small balls; need not be perfectly formed. Bake on 350 while preparing the rest. We baked them on 3 large cookie sheets.

Sautéed veggies boil off beans and lentils and barley separately.

Dump all together except I drained the black beans. I DID use the liquid from everything else, barley, lentils, etc. for both liquid and nutrition.

 

Made 11-12 large gallon packed bags.

 

Salmon & Corn Chowder

3 T unsalted butter

2 med-size leeks, including tender green portion, cut into very thin julienne - or onion and celery

1 lg potato, peeled and cut into small dice

2 c broth

3 c milk

3 c heavy cream (I use a mix of coconut milk, roux)

1 lb. salmon fillet, skinned. rinsed, dried, and cut into small dice

1 c whole kernel corn, preferably white

Salt

fresh ground pepper

 

Melt butter in lg sauce pan over low heat. Add the leeks and cook, stirring

 

frequently, until very soft but not browned, about 8 min Add the potato the leeks and stir to coat with the butter. Pour in the stock

 

and simmer uncovered over low heat for 15 min. Add the milk and cream and simmer for 10 min more. Add the salmon, corn, and simmer just until the fish and corn are done, about 5 min. Season to taste with salt and pepper.

I add cooked or canned salmon

Serve

Mexican Soup made 14 meals (is a bit condensed in freezer/add water when heating)

12 lb. ground turkey or beef (2 packs of Costco ground turkey)

8 onions, chopped

2-4 T cumin

6 cloves garlic, minced

1/2 cup lime juice (not this time)

6 large cans chicken broth

3-6cups cilantro or parsley, chopped

1 bag Costco corn

1 bag peas and carrots

1/3 can cash carry green chilies

2 large can puree or chopped toms

4 T chili powder

2 T chili paste dissolved

1 cup flour

2 large cans bean with bacon soup

Lots of o’ Barley bunch

4-6 grated carrot

3 T paprika

12 potatoes

 

Brown the meat, onion & garlic in the bottom of a huge stock pot (Add everything else into the soup

 

 

 

Country beef soup:

2 # beef soup bones such a short rib

8 cups water

2 cups beef stock

2 tsp. thyme

3 bay leaves

2 T oil

2 onions chopped

4 celeries chopped

2 cloves garlic chopped

2 cups toms chopped

2 t tomato paste

2 large carrots chopped

2 sweet potatoes chopped

2 parsnips chopped

2 cups cabbage chopped/shredded

2 cups turnips chopped

1 cup frozen edamame

1 cup butternut squash cubed.

 

In pot, put water, bones, stick, thyme, bay leaves. Boil for 2 hours.

Cool and strain, keep any meat from bones and return to broth.

Heat oil and sauté onions, celery and garlic till onions are translucent, about 8 min. add beef and broth, tomatoes, tom paste, carrots, and other vegies. Bring mixture to a boil. Simmer for 30 minutes.

 

Vegetarian Tortilla Soup- Prep Time: 20 m-Cook Time: 40 m-4 servings

Ingredients

  • 2 mild dried chili peppers* or 1 to 1 ½ teaspoons chili powder, to taste
  • 1 can (15 ounces) diced or crushed tomatoes, fire-roasted if possible
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 large yellow or red onion, chopped
  • 1 medium red bell pepper, chopped
  • ¼ teaspoon fine salt, more to taste
  • 4 cloves garlic, pressed or minced
  • 2 teaspoons ground cumin
  • 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
  • 4 cups (32 ounces) vegetable broth
  • 4 corn tortillas, cut into 2-inch long, ¼-inch-wide strips
  • ¼ cup chopped fresh cilantro, divided
  • 1 to 2 tablespoons lime juice, to taste
  • Freshly ground black pepper, to taste
  • Garnish options: Thinly sliced and roughly chopped radish, diced ripe avocado, crumbled feta cheese or drizzle of sour cream

Instructions

  1. If using dried chili peppers, toast them in a dry skillet over medium heat or directly over a gas flame with tongs, turning as needed. Toast until fragrant and turning darker all over—this can happen quickly, in just a minute or two. Set aside until the peppers are cool enough to handle, then roughly chop them, discarding the seeds and stem. Combine the canned tomatoes (along with their juices) and chopped peppers in the blender, and blend until smooth. Set aside.
  2. In a medium Dutch oven or soup pot, warm 2 tablespoons olive oil over medium heat. Add the onion, bell pepper, and salt. Cook, stirring occasionally, until the onion is tender and turning translucent, about 5 to 7 minutes.
  3. Add the garlic and cumin (and chili powder, if using) and cook until fragrant, about 30 seconds to 1 minute. Add the tomato-chili pepper blend (or just plain tomatoes, if going the chili powder route) and cook for a minute, while stirring, to bring out its best flavor.
  4. Add the beans and broth and stir to combine. Raise the mixture to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 30 minutes.
  5. In the meantime, preheat the oven to 400 degrees Fahrenheit to make the crispy tortilla strips. Line a large, rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, toss the tortilla strips with the remaining 2 teaspoons olive oil and a sprinkle of salt until lightly and evenly coated. Bake until the strips are crisp and starting to turn golden, about 8 to 12 minutes, tossing halfway. Set aside.
  6. Stir most of the cilantro into the soup, reserving a bit for garnish. Stir in 1 tablespoon lime juice. Carefully taste the soup and add more salt if the flavors don’t quite sing (I often add up to ¼ teaspoon salt). Add more lime juice if you’d like a little more zing.
  7. Divide the soup into bowls. Top with crispy tortilla strips, the reserved cilantro, and any additional garnishes of your choice. Leftovers will keep well for up to 5 days; rewarm individual servings and top with garnishes when serving. Or freeze individual portions for several months and add toppings after reheating.

 

 

 

Nanas chicken soup

1 Washington grown chicken (3.5-4 lbs.)

4 carrots cut into 3-inch pieces

3 stalks celery in half

2 little boiling onions

1 clove garlic

1 parsnip- peeled

3 huge squirts ketchup

3 swigs from big salt container

 

Cut excess fat from chicken (not skin). Clean out insides. Add veggies and everything else to biggest soup pot. Pour water too top of pot. Bring to a boil then simmer 2.5 hours add more salt to taste. Let cool.

 

We do egg noodles on sides and add to soup bowls as needed. The next day when you heat it up skim fat of top first. After to bring it to a boil again we lift out the chicken onto a plate which we break off meat to add to soup bowls. This is how we do chicken soup. Enjoy.

 

Medicine Bomb Chicken Soup Tonja Dilly

This medicine in a bowl is crammed full of herbs and plants which are known for their healing properties. Although I enjoy eating everything (sans bones) to get the most out of the ingredients, straining the soup is an option.

Course Midday

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 30 minutes

Servings 16 servings (2 gallons total)

Calories 142kcal

Author Marta Rivera

Ingredients

  • tablespoon extra-virgin olive oil
  • white onions peeled and thinly sliced
  • head garlic peeled and sliced
  • ”-piece ginger peeled and cut into matchsticks
  • ”-piece turmeric peeled and sliced into thin rounds
  • stalks celery sliced thinly on a bias
  • carrots peeled and sliced
  • 5”-piece lemongrass bruised by smashing with the butt of a kitchen knife
  • sprigs fresh rosemary
  • sprigs fresh thyme
  • tablespoon fresh oregano leaves chopped (or 1 tbsp of dried oregano)
  • gallon water cold
  • 1 3–4-pound chicken cut in serving pieces (8) or 1 whole, cut-up chicken (giblets discarded)
  • tablespoons kosher salt
  • teaspoons black pepper
  • star anise pod

Instructions

  1. In a very large stock pot or soup pot, heat the oil over med-high heat. Add the onions, garlic, and ginger, and allow to sweat for 3 minutes or until translucent.
  2. Add the turmeric, celery, carrots, lemongrass, and the herbs and cook for 2 minutes.
  3. Add the chicken to the pot, followed by the water, salt and pepper and finally, the star anise. Bring the water to a boil and reduce the heat to low.
  4. Allow the soup to simmer on low for 1 hour.
  5. Remove the soup from the stove and remove the chicken pieces from the soup. Shred the meat from the bones, discarding both the bones and the skin. Also discard the lemongrass, the star anise and the herbs' woody stems. See note. Adjust the seasoning, if needed, to your taste by adding more salt or pepper.
  6. Ladle into bowls and serve while hot. The soup can be stored under refrigeration for up to one week or frozen for up to two months.

 

Chicken & Dumplings

Soup:

1 Tbsp Olive Oil

1 yellow onion, chopped

Celery, chopped

Thyme, dried and crumbled

Sage, dried, ground

Organic Chicken Broth

Shredded Chicken (optional)

Carrots, diced

Peas

Fresh Parsley, finely minced

 

Dumplings:

1 cup flour

2 Tbsp baking powder

½ tsp sugar

½ tsp salt

Milk

1 Tbsp fresh finely minced parsley

 

Sauté chopped onion and celery in large stock pot, on med heat, until onions are translucent. Add sage and thyme, to taste, approx. ¼ tsp each. Add chicken broth, chicken, carrots, and peas. Bring broth to a low boil, reduce heat to low and simmer for 10 minutes.

Dumplings: Sift dry ingredients together. Slowly add milk (approx. ½ c all-together), until thin enough to take up by rounded spoonful’s with a wet spoon.  Add parsley and mix through. Bring broth to a full rolling boil. Drop dumplings by teaspoonfuls*, one at a time, being sure to keep broth boiling.

If doing a large batch, make just a portion at a time, remove to a separate baking dish, and keep warm in the oven while you poach the rest of the dumplings.

To serve, place dumplings in soup bowls, ladle broth chicken and veggies over top and garnish with parsley.

*Note: dumplings will double in size once cooked. Size is personal preference. I prefer tiny dumplings, rolled into neat balls, my mom always made larger 3” + sized dumplings dropped from a tablespoon.

 

 

 

Crock pot curried chicken soup;
1 # chicken cut into pieces (thighs or breasts)

2 14 oz. cans chick broth

3 cups cauliflower chopped

4 carrots sliced

2 med pots peeled and cut into 1-inch cubes

1 onion chopped

1 Table sp curry powder

½ tsp. cumin

¼ tsp. crushed red pepper

2 cloves garlic

1 cans coconut milk

 

Mix all but coconut milk into the crock pot. Cover and cook on low for 8 hours or high for 4 hours.

Stir in coconut milk before serving.

Serve with hot rice and top with peanuts, cilantro, and /or coconut.

 

 

Split pea and turkey soup:

2 cups dried split peas

12 cups water or broth

4 bay leaves

Seat salt

1 T olive oil

1 large onion chopped

4 celery chopped

3 carrots chopped

2 cups broth

6 cups water

1 tsp. thyme

1 1 /2 cups turkey breast

 

Cover peas w/ water and 2 bay leaves and sea salt.

Boil, cook on med for 10 min. drain and set aside.

 

In pot, place oil and sauté onion, celery, and carrots. Sauté for 8 min till onion is translucent

Add chicken broth to 6 cups. Add 2 more bay leaves, peas and thyme, boil. Add turkey, reduce, and cover. Simmer for an hour till peas are soft. Stir every so often.

 

Remove bay leaf, season with sea salt and pepper (white pepper sounds good).

 

 

Cream of Carrot Soup

 

4-pound carrots

2 boxes chicken broth

1 cube tablespoons butter

2/3 cup flour

½ teaspoon salt

1/8 teaspoon cayenne pepper

4 cups 2% or whole milk

 

Put the carrots into a saucepan. Add the chicken broth. Bring to a boil, turn the heat down to med-low and cover saucepan. Cook carrots for 20 minutes or until they are very soft and break apart when pierced with the fork. Turn off heat and puree the carrots with the broth with hand blender or pour into a blender and then put back into pot. In another smaller saucepan melt butter over medium heat. Then stir in the flour. Cook butter and flour for 1 minute over low heat stirring constantly. Add butter mixture, salt, and cayenne to pureed carrots. Stir. Turn heat up to med-high and cook for 5 minutes, stir often. Add the half and half, heat soup up slowly, don’t let boil. Serve with sourdough bread or crackers.

Be careful on reheating, no boiling.

 

 

Black bean soup:

2 T oil

2 celery chopped

1 carrot chopped

2 purple onions chopped

1 red pepper chopped

1 green pepper chopped

2 cloves garlic chopped

1 tsp. cumin

1 tsp. oregano

1 tsp. basil chopped

1 tsp. chili powder

4 cups chicken or veggie broth

2 15 oz. cans black beans

1 15 oz. can dice tomatoes

1 cup corn

Seat salt and black pepper

 

Sauté in oil celery, carrot, onion, and peppers, about 8 min, add garlic and spices and sauté about 2 more min.

Add stock, beans and tomatoes, boil and reduce heat. Cover and simmer for 20 min. using a hand blender puree soup; add corn and season with salt and pepper.

 

 

 

Black bean soup

8 cups black beans

2 onions

4 cloves garlic

3 bay leaves

1 tsp. oregano/Italian seasoning

1 T mustard powder

1 T all-purpose seasoning

2 t cumin

12 cups water

1 tsp. cloves

½ bag corn

2 cups salsa

2 cans refried beans

1/3 cup wine

Soften /cook beans, add all except corn and salsa. When mixed, blend in blender a portion to thicken it. Add the corn and salsa.

 

 

Tuscan Bean Soup

1 cup navy bean

10 cups water

2 T oil

2 cups chopped leeks well rinsed

1 cup celery chopped

8 mushrooms chopped

4 cloves garlic chopped

2 carrots chopped

1 cup chopped white or red potatoes

3 cups mixture of greens like kale, Swiss chard and spinach

3 T tomato paste

2 T dried basil

1 T dried oregano

2 tsp. sage

½ tsp. salt

¼ tsp. red pepper flakes

2 T dry red wines

 

Boil off beans. Reserve 6 cups of liquid.

Sauté all veggies, for 7 minutes, add beans, reserved bean liquid, and rest of ingredients, simmer for 20 minutes.

 

 

HARVEST BISQUE:

1 # squash (butternut)

5 cups chicken stock

4 Tbsp. butter

4 Tables flour

1 tsp. curry powder

¾ cup half and half

1 T lime juice

½ tsp. salt

¼ tsp. white pepper

1 lime slice paper thin

Cube peeled squash and simmer in stock until tender. – About 15 min

Blend squash (after taking out of broth) in blender. Mix back into stock.

Melt butter, stir in flour and curry. Cook, till smooth, adds pureed squash mixture to pot, increase heat to med high till thickened slightly. Reduce heat and add half and half. Do not allow to boil after this point. Add lime juice, salt, and pepper. Ladle into serving bowls and garnish with lime wedge.

 

 

Hearty Squash Soup

 

Squash: Choose at least 2 mediums to large sized squashes, any variety, and cook as on previous page

1 medium onion chopped

1 leek sliced

2 red apples (Brae burn are great), cored and chopped

3 cloves of garlic

2-3 tablespoons of curry powder

1 cup soy or rice milk

4 cups of vegetable broth or water

Salt and black pepper to taste

 

After squash has cooled enough to touch, you can scoop out insides. Peeling skin off is optional. Sauté onions and leek over medium heat in olive oil until browned. Place half of the squash, half of the chopped apples, half of the garlic and curry powder, ½ cup soy milk and 2 cups veggie broth in food processor or powerful blender.  Mix until smooth. Transfer into cooking pot and blend the rest of the ingredients to same consistency. Heat and let simmer for 10 minutes. Add salt and black pepper to flavor. Serve hot.

Main Dish Fish
Main Dish Veg

Main Dish Fish

 

Salmon in Puff Pastry:

Pepperidge Farm Puffed Pastry dough (the round ones). He put salt and pepper on the raw salmon pieces before wrapping them up. Then, following the baking instructions on the box of the puffed pastry, he baked them until the pastry was a golden brown - by then the salmon was done. Serve with hollandaise sauce.

 

Family Fish Tacos

3 tbsp. extra-virgin olive oil

Juice of 1 lime

2 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. cayenne pepper

1 1/2 lb. cod (or other flaky white fish)

1/2 tbsp. vegetable oil

Kosher salt

Freshly ground black pepper

8 corn tortillas

1 avocado, diced

Lime wedges, for serving

Sour cream, for serving

 

 

For the corn slaw:

1/4 c. mayonnaise

Juice of 1 lime

2 tbsp. freshly chopped cilantro

1 tbsp. honey

2 c. shredded purple cabbage

1 c. corn kernels

1 jalapeño, minced

Directions

In a medium shallow bowl, whisk together olive oil, lime juice, chili powder, cumin, and cayenne.

Add cod, tossing until evenly coated. Let marinate 15 minutes.

Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.

 

 

In a large nonstick skillet over medium-high heat, heat vegetable oil.

Remove cod from marinade and season both sides of each filet with salt and pepper.

Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.

 

Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.

 

 

Tuna noodle sauce

Roux with 2 cubes butter, 1 cup flour, 4 cups milk

4 large cans cheaper/dark tuna

2 large cans Costco cream mush soup

1 Costco sour cream

4 c milk

1 Costco bag peas

1 bag peas and carrots

3 Costco heads celery chopped and steamed

2 Costco bag grated cheese

S and pepper

Made 7 meals

 

 

Salmon & Corn Chowder

3 T unsalted butter

2 med-size leeks, including tender green portion, cut into very thin julienne

1 lg potato, peeled and cut into small dice

2 c Fish stock or bottled clam juice

3 c milk

3 c heavy cream

1 lb. salmon fillet, skinned, rinsed, dried, and cut into small dice

1 c whole kernel corn, preferably white

Salt

Fresh ground pepper

 

Melt butter in large sauce pan over low heat. Add the leeks and cook, stirring

 

Frequently, until very soft but not browned, about 8 min Add the potato the leeks and stir to coat with the butter. Pour in the stock

 

And simmer uncovered over low heat for 15 min. Add the milk and cream and simmer for 10 min more. Add the salmon, corn, and simmer just until the fish and corn are done, about 5 min. Season to taste with salt and pepper.

Mega Cook

Mega Cooks:

 

Turkey Sheppard Pie

Ingredients

  • Costco 4 Pack (it comes plastic wrapped in 4 pack) ground turkey

  • teaspoons olive oil

  • onion chopped

  • Tablespoons ketchup – I dumped about 1/3 – ½ jar marinara sauce

  • cloves garlic minced – I dumped about 3 heaping tablespoons pre chopped garlic from Costco

  • package Costco mushrooms sliced

  • cups coconut milk (can use any milk)

  • 4 cups chopped mixed greens and celery – any sort of veg you like

  • ½-1 teaspoon white pepper

  • 24 med sized Yukon

  • ½ - 2 teaspoon salt for potatoes

  • 2 cups coconut milk (can use any kind)

  • Shredded cheese to top, or not

Instructions

 

  1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and turkey. Cook until turkey is totally cooked through. Drain off grease.

  2. While the turkey is cooking, boil the potatoes in another pan until soft, for about 20 minutes. Drain off water and add the 1/2 cup non-dairy milk and vegan butter spread and salt, and mash with a potato masher.

  3. Add the ketchup/tomato sauce of choice, pepper, and 3 cup non-dairy milk to the ground turkey. Stir over low heat until the sauce thickens up a bit. Add the veggies and stir until they are heated through.

  4. Pour the turkey mixture into a casserole dish. Spread out evenly. Top with the mashed potatoes and spread them out so that they cover the turkey. Sprinkle cheese on top if desired

  5. Place casserole dish uncovered under the broiler for about 5 minutes until cheese is melted and golden.

 

Tuna noodle sauce

Roux with 2 cubes butter, 1 cup flour, 4 cups milk

4 large cans cheaper/dark tuna

2 large cans Costco cream mush soup

1 Costco sour cream

4 c milk

1 Costco bag peas

1 bag peas and carrots

3 Costco heads celery chopped and steamed

2 Costco bag grated cheese

S and pepper

Made 7 meals

 

 

Pork Carnitas: Prep time 10 min, cook time 5 hours, servings 24

Ingredients

For the carnitas:

  • pounds pork tenderloin – 1 large Costco, I cut it up into pork chops size

  • 2 jars Costco shelf salsa

For the cilantro rice:

Instructions

  1.  Place the pork inside and pour the salsa on top.

  2. Cover and cook on high for one hour, and then reduce heat to low and cook for 4-5 hours.

  3. When the pork is almost done cooking, cook the rice. Bring two cups of water to a boil, add a teaspoon of olive oil, and bring to a boil. Reduce heat to a simmer and cook until fluffy, about 30 minutes.

  4. Add the frozen corn kernels and the seasoned salt to the rice. Stir and cook until heated through.

  5. Add a handful of fresh cilantro leaves and stir.

 

Chicken Burritos:

 

Burrito filling:

1 bag chick breasts cooked off and chopped (or buy large cans of chopped chick)

1 container large Salsa

1 large can kidney beans (pinto_

½ bag Costco corn

½ can outlet chopped green chili

½ cup honey

10 cups mozzarella cheese

8 T chili powder

1 large can black beans

 

put about ½ cup in mid of tortilla, fold, lay on cookie tray, freeze, then when solid put 6-8 in a gallon bag. Makes about 8 bags of 6-8.

 

Creamy Enchiladas: makes 6-7 large gallon bags full

Make rough with:

1 cube butter, 1 cup flour and gallon milk to stretch below:

 

Add:

2 large cans from cash and carry Cream of Chicken soup

1 Costco sour cream

12 C. chopped turkey or chicken (one bag)

2 large Cash and Carry chopped green chilies

5 bunches green onions

½ large c/carry can sliced olives

½ bag Costco mixture of cheddar/moz/provolone

6-8 packs of small corn tortillas…. lost count

Huge bunches of cilantros

1 cup taco seasoning

4 onions sautéed

1-2 batches of rice

Mix soup, sour cream, chilies, and onions. Divide chicken/turkey up for each casserole. Do the same for soup mixture. Put a little soup mixture, chicken, and cheese in each tortilla, roll it up and place seam down in casserole dish. Take remainder of soup mix and spread on top of folded tortillas, add more cheese and olives for garnish. You can freeze for later. Allow to thaw overnight.

Bake at 350 for 30-45 min.

 

This makes 6-8 13.9.2 casseroles

 

Enchilada Sauce for black beans/rice/cheese/chicken

2 Costco cans toms sauce

3T t chili powder

3T t sugar

2T salt

3T cayenne

3T t paprika

1 t cumin

64 overstuffed shells

Makes enough for 8 meals

Bag sauce in quart size bags

 

 

Turkey Chili:

 

6 #gr turkey

4 red peppers chopped

2 green peppers chopped

½ can large pinto beans

1 T cumin

1 T chili powder

1 T paprika

½ cup garlic chopped

2/3 bag Costco corn

½ can green chili

½ container fresh salsa

 

 

Spaghetti Sauce

 

3 onions sauté

1 Costco pack mush sauté

2 heads celery sauté

10 links raw sausage sauté

5 # hamburger sauté

3 red peppers

½ can olives

45 oz tom paste

60 oz stewed tomatoes 1 can

1 large can marinara sauce

3 T brown sugar

5 cloves garlic

3 T oregano

3-5 cups tomato paste

Bunch basil

 Sauté first five ingredients then dump in big pressure canner pot and bake at 350

 

 

A simpler but family approved spaghetti sauce:

 

Made 7-gallon bags

Took an hour to make, made  

3 huge onions

3 heads celery

8 – 10 green peppers

15 cloves garlic

1 #10 can spag sauce

1 #10 can stew tomatoes

30 fresh Roma tomatoes chopped

4 tablespoons Italian seasoning

4 tablespoon basil

(Could use more seasoning)

Mushrooms would have been good

 

Mexican Soup

 

This made 14 meals (is a bit condensed in freezer/add water when heating)

12 lb. ground turkey or beef (2 packs of Costco ground turkey)

8 onions, chopped

2-4 T cumin

6 cloves garlic, minced

1/2 cup lime juice (not this time)

6 large cans chicken broth

3-6cups cilantro or parsley, chopped

1 bag Costco corn

1 bag peas and carrots

1/3 can cash carry green chilies

2 large can puree or chopped toms

4 T chili powder

2 T chili paste dissolved

1 cup flour

2 large cans bean with bacon soup

Lots of o’ Barley bunch

4-6 grated carrot

3 T paprikas

12 potatoes

 

Brown the meat, onion & garlic in the bottom of a huge stock pot (Add everything else into the soup

 

 

 

 

 

Friday Bean and cheese prepared burritos:

2 can refried beans

Enchilada sauce for topping… and to add in (because I have extra)

1 cup taco seasoning – or to taste

1 container salsa

1 can green chilies

½ - whole bag Costco corn

1 pot brown rice

4 onions

2 can pinto beans

Monterrey jack cheese

Sliced olives

Mix above and fill tortillas

 

Burritos:

(Adjust or combine below)

Burrito filling:

1 bag chick breasts cooked off and chopped (or buy large cans of chopped chick)

1 large Salsa

1 large can kidney beans (pinto_

½ bag Costco corn

½ can outlet chopped green chili

½ cup honey

10 cups mozzarella cheese

8 T chili powder

1 large can black beans

 

put about ½ cup in mid of tortilla, fold, lay on cookie tray, freeze, then when solid put 6-8 in a gallon bag. Makes about 8 bags of 6-8.

 

 

Burrito mix

20 c kidney beans

20 c frozen corn

20 c chick cooked and cut up

5 onions

5 cups grated monetary jack cheese

10 T chili powder

3 T sugar

31/4 T salt

10 c black beans

8 can green chilies

Ketchup

Mix beans, corn, and chicken. Sauté onion in oil and add chili powder, honey, and salt to bean mix. Add cheese when cool. Divide into 10-gallon bags. Thaw and bake at 375 for 35 minutes. Serve with tortillas or over rice. Prepare sour cream, tom’s chopped up, lettuce etc. if you desire. Makes 10 meals

 

 

Friday Bean and cheese prepared enchiladas/burritos:

2 can refried beans

1 cup taco seasoning

Some Cumin

1 pot brown rice

Cheddar cheese

Sliced olives

Mix above and fill tortillas

 

 

 

Enchilada Sauce for black beans/rice/cheese/chicken

2 Costco cans toms sauce

3T t chili powder

3T t sugar

2T salt

3T cayenne

3T t paprika

1 t cumin

64 overstuffed shells

Makes enough for 8 meals

Bag sauce in quart size bags

 

 

Meat Balls

10# hamburger

5 c breadcrumbs

4 T garlic

2 Costco onions finely chopped

1 ¼ c milk

1 c parsley

2 T aminos/soy sauce

1 t pepper

10 eggs

Makes 81/2 bags, 20 meat balls per/bag

Bake till done

 

Sloppy Joes

Sauté 5 onion, 10 bell peppers, 10# ground beef,

Add: 5 t salt, 1 Costco can tom sauce, 1 Costco can crush toms, 5 T soy sauce, 12 T chili powder, 5 T dry mustard powder, 5 T sugar, 2 large cans k beans, 4 can’s black beans and pepper. Simmer 20 min

Makes 9 big man meals (add also, Campbell’s tom soup if desired, will add a sweeter /rich taste)

 

Carlie’s potatoes hamburger dinner

10 # hamburgers

20 T garlic

S and pepper

2 bunches celery

4 Costco mush pack

Sauté and brown above, set aside

 

In oiled pan, bump 80 med cubed potatoes (prepared cubed potatoes), 20 carrots sliced/chopped etc.

Bake till soft, add 8 cans cream mush soup and some water, and toss all!

Put in gallon bags/ freeze

Makes 4 meals

 

 

 

Spinach Sausage Pasta makes 5 Betz meals

Sauce mixture:

 

Make a rough using

1/3 cup butter

1/3 c flour

White pepper, 1t nutmeg, 2 t oregano, 1 t fennel

 

Slowing add 1 gallon milk till nice saucy consistency

 

Puree in 1 large container c and carry cups cottage cheese

Fold in 1/2 bag Costco spinach

Fold in ½ bag mozzarella cheese and freeze more cheese in sandbags mixed with parm too to add on top of pasta when cooking to make it extra special.

 

Meat mixture:

In a separate pan sauté a few pounds sausage. This time I used one whole ‘thing’ of Costco fresh links (not breakfast) but last time I used 1/3 package of seasoned sausage from cash and carry.

 2-3 onions

1 -2cups chopped sundried toms

1 cup white wine.

Simmer this until wine is all evaporated

Combine with two above mixtures and freeze this sauce. To eat; thaw and mix with pasta or brown rice; toss and top with mozzarella cheese and parm.

 

 

 

Mega Cook Baking:

 

Pump or banana muffs

20 eggs

9 cups sugar or agave

4T B Soda

3T nutmeg

3T cinnamon

3T cloves

4 cups oil

5 cups water

3 cups ww flour

1 cup w flour

4 cups rice flour

3 cups oatmeal

3 cups flax

12 cups pumpkin or banana

3 cups nuts

2 ½ cup chocolate chips

 

 

 

 

 

Carrot cake muffins

 

4 cups whole wheat flour

3 cups corn meal

3 cups oatmeal

2 cups white flour

2 cups flax meal

1 teaspoon salt

2 tablespoon baking soda

2 tablespoons cinnamon

2 tablespoons vanilla

5 cup oil

6 cup sugar (could use less)

15 eggs

12 cups carrots

12 cup crushed pineapple

5 cup nuts

 

 

Chocolate Protein cookies mega size:

Protein cookies:

Purchase the Costco containers for applesauce for these do not have any sugar. We purchase cash and carry oatmeal in the big bag but pour it into the typical store container. In making this recipe, we dump one full ‘tub’ of oats into the recipe

 

 cookies

Wet:

12 eggs

4 cups apple sauce

2 cups pureed plums (or half bag dried cash and carry prunes pureed in blender with the eggs)

2 T vanilla

 

Dry:

2-3 cups chopped dates

2 T baking soda

2-4 cups flax meal

4 cups protein

18 cups oatmeal

3 cup raisins, dates, dried fruit etc.

1-2 cups choc chips

Shape well on oiled sheet.

Bake 350 till done; about 10 minutes.

 

 

Mega cook Pumpkin Pie

 

Pumpkin pie:

Single 10-inch pie
1 T flour – any kind

½ cup white sugar (fructose)

½ cup brown sugar (we’ve use pure maple but then use a little more flour)

2 ¾ cup pump puree (we use fresh baked, and we squeeze it out if we froze it)

2 cups milk, we used whole, we’ll try rice next time

3 T cinn

½ t salt

¾ t ginger

¾ t cloves

½ t vanilla

1 t nutmeg

 

 

We made x4 (2 for Evan’s birthday and 2 to freeze)

 

4 T flour

12eggs

2 cups white sugar

2 cups brown sugar

12 cups pumpkin (that was about 3-gallon bags)

8 cups milk

12T cinn

2t salt

3t ginger

3t cloves

2t vanilla

4t nutmeg

 

 

Crust:

For two crusts:

1 cup butter

5 1/3 cups flour = 2 cups rice flour, ½ cup wheat and ½ cup white, 2 1/3 cup amaranth flour

1 tsp. salt (calls for 2)

About 1/3 cup water cold water

 

Put crust onto cookies sheets, place in preheated 425. Pour filling into pie tins after they are in the over. Bake for 15 min at 425. Lower temp to 350 for another 50-60 minutes.

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