Recipes to keep


Ratatouille’s Ratatouille


stuffed bell pepper

 In a large skillet, over medium heat, brown turkey, and season with salt. When the turkey is cooked or browned, add onion, garlic, cilantro, jalapeno, black beans, and tomatoes. Mix well, cover, and simmer on low for 20 minutes. Simmer an additional 5 minutes or longer-- until excess liquid evaporates. Season turkey mixture with taco seasoning, combining well. To prepare peppers, cut peppers lengthwise and remove seed and stem (I also always rinse the pepper with water and dry once cut). Place peppers cut side up in an ovenproof dish-- I use glass Pyrex dishes. Pour chicken broth into the dish. Fill each pepper (until full) with turkey mixture. Cover the dish with aluminum foil and bake for 45-50 minutes until peppers become tender. Take the dish out of the oven and remove the foil to sprinkle a small amount of shredded cheese on top. Once topped with shredded cheese return to oven for an additional 5 minutes or until cheese has melted. My cheese took about 3 minutes. You do not want to keep it in there too long as the cheese will burn. I sprinkled a little paprika on top of my peppers (you could also sprinkle a little Taco Seasoning instead).

marinated pork loin: Teryaki/ zesty vinaigrette/Ranch

chicken strips with wing sauce:

Chicken wing soup
Chicken Broth
onions
(carrots)
cilantro
shredded chicken
Black beans
canned Chunky tomatoes( Fire-roasted or Mex-tex is good)
Chicken wing sauce
Sour cream or Monterey cheese


Curry


grilled vegetable sandwich:

squash
eggplant
zucchini
onion
mozzarella cheese
bread
mayonnaise or garlic spread

burrito bowl:

Nacho fries:

zucchini boats:

parmesan crusted chicken:

Mahi-mahi:

ranch burgers:

2 Lbs hamburger
1 Pkg of Ranch dressing mix
2 eggs
3/4 C Plain Bread crumbs
1 handful of chopped chives
Barbecue sauce
Bacon
pepper
cheddar slices
hamburger buns
Ranch dressing
Ketchup
and whatever else you like on your burger

1. Mix together hamburger, ranch packet, eggs, bread crumbs, and chives
2. Shape patties and refrigerate
3. Cook bacon and pepper it. Drain grease into something so that way you can use the bacon grease
4. Cook hamburgers in bacon grease coated skillet
5. glaze hamburger with BBQ sauce
6. Melt cheese on top of the glaze
7. Brown buns top with burger, bacon, dressing, ketchup, and whatever else

chef salad and homemade ranch:

Chicken soup:

Pea soup:







  1. In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Saute until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf, and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf.
  2. Cool slightly. Process in small batches in a blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon.




pumpkin soup:

1/4 cup butter


1 large onion, chopped

 1/2 teaspoon curry powder

 1/4 teaspoon salt

 1/8 teaspoon ground cinnamon

 1 (16 ounces) can pumpkin puree

 15 fresh cilantro leaves
 2 cups low-fat plain yogurt
1 (14 ounces) can low-sodium chicken broth
 1/4 cup half and half


 1 (14 ounces) can low-soMelt butter in a saucepan over medium heat. Cook and stir onion in melted butter until soft, about 5 minutes. Add curry powder, salt, and cinnamon to the onion; cook and stir 1 to 2 minutes more.
Transfer onion mixture to a blender with pumpkin puree and cilantro; blend until smooth. Add yogurt; blend again until smooth and pour into a saucepan over low heat. Stir chicken broth and milk through the pumpkin mixture; stirring occasionally, cook until hot, about 10 minutes chicken broth
 1/4 cup 2% milk



potato soup:

12 slices bacon, cut into 1/2 inch pieces

2 onion, finely chopped

4 (10.5 ounces) cans condensed chicken broth

4 cups of water

10 large potatoes, diced

1 teaspoon salt

1 teaspoon dried dill weed

1 teaspoon ground white pepper

1 cup all-purpose flour

4 cups half-and-half cream

2 (12 fluid ounce) cans evaporated milk

  1. Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
  2. Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
  3. In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

steak and vegetables:

baked potato:

Skillets:

roast:

baked salmon:

tacos:

chili:

Hero Chili


2 lbs hamburger
2 lbs Italian sausage
2 slices of bacon
Brown together do not drain yet you may put some meat off to the side though.
1 red bell pepper and 1 green bell pepper
3 stalks of celery
1 very large white onion 3 or more cups worth.
2 small cans of green chilies
Cook till veggies look like stained glass
Drain off grease. (Tip we take tinfoil and shape it to the bottom of a cup. Double line it and pull out a cup and add in grease)If you removed meat add it all back together.
In a small bowl:
1/4 C chili powder
1 tsp cayenne
2 tsp cumin
1 tsp paprika
1 Tbs Italian seasoning
1 tsp Basil
1tsp Black pepper
Mix together and mix into meat mixture really well Add-in:
4 Tbs minced garlic ( mine was from a jar)
2 cans tomatoes sauce2 (26oz) cans of diced tomatoes
1 (6oz) can tomato paste
3 (15oz) cans of beans
1 (15 oz) can of beans in spicy sauce *I used Mexican
Mix together and heat up
1 Tbs Brown sugar
2 Tbs Hunny
1/2 C apple cider vinegar
1 Tbs Worcestershire
5 dashes of green Tobasco
4 cubes of beef broth (granules not liquid)
2 oz of semi-sweet chocolate (bakers chocolate)
Simmer and mix together ingredients
Mix and stir when liquids pool at the top to prevent burning
.After 1 hour or more, serve.


Tuna salad in lettuce boat:

sushi

Fish stew


BRAZILIAN FISH STEW


PREP TIME
COOK TIME
TOTAL TIME
Flavorful stew with marinated tilapia, bell peppers, tomatoes, and onions in a coconut milk broth.
Author: Kristin @ DizzyBusyandHungry.com
Recipe type: Entree
Serves: 6
INGREDIENTS
  • 4 tablespoons lime juice
  • 1 and ½ tablespoons ground cumin
  • 1 and ½ tablespoons paprika
  • 2 and ½ teaspoons minced garlic
  • 1 and ½ teaspoons salt
  • 1 and ½ teaspoons pepper
  • 2 pounds tilapia or any white fish. cut into bite-sized pieces (can be frozen, just thaw slightly to cut)
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 large bell peppers, sliced into 2-inch strips
  • 1 (14 ounces) can diced tomatoes, drained
  • 1 (14 ounces) can coconut milk (I used light)
  • handful fresh cilantro, chopped
INSTRUCTIONS
  1. Combine the lime juice, cumin, paprika, garlic, salt, and pepper in a large bowl. Add in the fish and mix until coated. Cover and place in the refrigerator to marinate for 20 minutes or longer. (You can do this step the night before to save time the next day!)
  2. Heat the olive oil in a large skillet or casserole over medium-high heat. Add the onions and cook until they begin to soften about 3 minutes.
  3. Add the pepper strips, tomatoes, and marinated fish.
  4. Pour the coconut milk over everything, cover, and simmer about 20 minutes, stirring occasionally.
  5. In the last few minutes, stir in the cilantro.
  6. When the fish is cooked through, garnish with additional cilantro (if desired) and serve.


Teryaki Chicken

Approx. 3 lbs. boneless chicken thighs
Approx. 8-9 tablespoons(.5 cups) soy sauce
Approx. 8-9 tablespoons(.5 cups) pure maple syrup
1 teaspoon ground ginger
1 teaspoon garlic powder
1Tablespoon of pineapple juice

Directions


1
First, put the soy sauce, maple syrup, ginger, and garlic powder in a large dutch oven or pot.
2
 Then put the thighs in.
3
Simmer for about an hour until there is very little liquid left in the pan and the thighs are cooked through.
4
Take the thighs out and simmer the liquid until it’s the consistency of a glaze.
5
Put the thighs on a broiler pan lined with foil, brush with the glaze, and put under the broiler for about 3 minutes

Gibson Family Secret Lasagna ( not so secret now)
1 lb hamburger- season with garlic powder is optional
spaghetti sauce of your choice
can of sliced mushrooms
can of sliced olives
1 container of cottage cheese or Ricotta
2 cups of grated Parmesan
3 different types of cheeses graded preferably 1 be mozzarella
lasagna noodles

There you go if you have questions, the answer is it's a secret.

Stroganoff

  • 1 (2 pounds) round steak
  • 1 cup finely chopped onion
  • 2 teaspoons minced garlic (2 cloves)
  • 2 tablespoons vegetable oil
  • Mushroom soup
  •  chili powder and paprika
  • 2 teaspoons seasoned salt
  • 1 teaspoon soy sauce
  • 1 (8 ounces) can mushroom stems and pieces, drained, or use fresh
  • 1 (8 ounces) containers sour cream or low-fat yogurt
  • 1 box of Boursin or chive cream cheese


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