Ingredients 2 Slices sourdough Bread 1 Long Green Pepper 1 Tomato 16 oz Old El Paso Refried Black Beans 1/2 Cup Guacamole 1/2 Cup Cheddar Cheese 3 Tbsp Sour Cream Instructions Toast bread until golden brown. While bread is toasting, wash and dry produce. Thinly slice tomato into rounds; season with salt and pepper. Core, deseed, and dice half the green pepper (whole pepper for 4 servings) into 1⁄4-inch pieces. Place toasted bread slices on a clean work surface.
Ingredients 1 Granny Smith Apple 4 oz Bacon 5 oz Spinach 1/2 Cup White Cheddar 1 oz Dried Cranberries 1/2 oz Walnuts 3 oz Honey Dijon Dressing Instructions Wash and dry produce. Halve, core, and thinly slice apple. Heat a medium dry nonstick pan over medium-high heat. Using kitchen shears, cut bacon into bite-size pieces directly into pan. Cook, stirring occasionally and adjusting heat if browning too quickly, until crispy, 4-6 minutes.
You can either bake it in the oven, or cook it in a shallow pan on the stove top (I use the stove top method because it’s faster and doesn’t heat up a huge oven for a small pan)
Extra sharp cheddar (about half of a block) cut into medium-thick slices
White block cheese (I’ve used muesnter, colby jack, mozzarella, provolone but NOT Swiss unless you really like that specific flavor) (a little less than the amount of cheddar you use) cut into medium-thick slices
Our favorite banana bread recipe. A bit sticky, but really great warmed up with a bit of butter.
Ingredients 2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 1/4 cup butter, softened 2 large eggs 1 1/2 cups mashed ripe banana (about 3 bananas) 1/3 cup plain low-fat yogurt 1 teaspoon vanilla extract Cooking spray Instructions Preheat oven to 350°. Combine the flour, baking soda, and salt, into a sifter.
Ingredients 1 Red Onion 4oz Pineapple 5 tsp Red Wine Vinegar 1 Long Green Pepper 4 oz Fresh Mozzarella 1/4 oz Cilantro 2 Flatbreads 4 Tbsp BBQ Sause 1/4 Cup Monterey Jack Cheese Instructions Start Prep and Pickle Onion Place a foil-lined baking sheet on top rack and preheat oven to 450 degrees. Wash and dry produce. Halve, peel, and thinly slice onion. Drain pineapple over a small bowl, reserving juice.
A delicious beef-based pot pie.
Ingredients 1/2 lb ground beef 1/2 cup chopped onion 1 clove garlic, minced 1 1/2 Tbsp all-purpose flour 1/2 Tbsp Montreal steak seasoning 1/2 ( 15-oz) pkg frozen mixed vegetables 1 cup beef broth 1/2 cup heavy cream or Let’s try 1 tablespoon of cornstarch in 1/2 cup of milk to replace. Saw this article that had a few other options too. 1 (7.5-oz) pkg buttermilk biscuit mix (Let’s try just 1/2 of this to keep fat down…) Instructions Preheat oven to 400°F.
Ingredients
1/2 cup butter 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 1/3 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder Frosting below 3 tablespoons butter, softened 3 tablespoons unsweetened cocoa powder 1 tablespoon honey 1 teaspoon vanilla extract 1 cup confectioners’ sugar Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan. In a large saucepan, melt 1/2 cup butter.
A great little snack or light dinner
Ingredients 1 cup (8-ounce) diced fresh tomates 1/4 cup fresh basil leaves, washed and spun dry 1 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1.5 cloves garlic, peeled Kosher salt and freshly ground black pepper 1/2 large French baquettes, sliced 1-inch thick (about 36 slices) 0.5 pounds fresh mozzarella cheese, sliced 1/4-inch thick Instructions Prep Chop basil Chop Tomoates Cook Toast the baggets in a toster oven (setting 4, or @ 375 degrees F.
Ingredients 1 Carrot 1/4 oz Parsley 6 oz Cavatappi Pasta 1 lb Ground Beef 1 Tbsp Italian Seasoning 14 oz Marinara Sauce 2 Tbsp Cream Cheese 3 Tbsp Parmesan Cheese Instructions Prep Bring a large pot of salted water to a boil. Wash and dry produce. Trim, peel, and finely chop carrot. Pick parsley leaves from stems; roughly chop leaves. Cook Pasta Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Ingredients 2 Scallions 1 Tomato 2 Eggs 1/2 Cup Mexican Cheese Blend 2 Brioche Buns 2 Tbsp Mayonnaise 4 Tbsp Guacamole 1.5 oz Blue Corn Tortilla Chips Instructions Wash and dry produce. Trim and thinly slice half the scallions (all for 4 servings). Slice tomato into 1/4-inch-thick rounds. Crack each egg into a separate small microwave-safe bowl. Divide sliced scallions between bowls; gently pierce yolks with a fork, then stir once.
Ingredients 12 oz Potatoes 1 tsp Dried Oregano 1 Clover Garlic 1 Lemon 1 Tomato 4 Tbsp Mayonnaise 2 Tsp Dijon Mustard 2.5 oz Spinach 2 Tbsp Cream Cheese 4 Slices Sourdough Bread 1/2 Cup Feta Cheese 1/2 Cup Mozzarella Cheese Instructions Roast Potatoes Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into 1⁄2-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, oregano, salt, and pepper.
Ingredients 26 multigrain tortilla chips (2 oz) 1/3 cup mild white cheese dip 2/3 cup shredded rotisserie chicken, heated 1/3 cup fresh salsa 3 Tbsp chopped red onion 1 small avocado, sliced 3 Tbsp crumbled queso fresco cheese 3 Tbsp chopped fresh cilantro Instructions Preheat oven to 400°F. Spread chips on a parchment paper-lined baking sheet. Bake 4 to 5 minutes or until thoroughly heated and lightly toasted. Meanwhile, heat cheese dip according to package directions for microwaving.
Ingredients 12.5 ounce can white chunk chicken, drained 1/2 cup mayonnaise 1/2 cup sour cream 1 cup celery, chopped finely 1 teaspoon minced onion 1/2 teaspoon ground pepper 2 tablespoons lemon juice 2 cups sharp cheddar cheese, divided 1 cup potato chips, crushed Bonus: 1 can corn Instructions Preheat oven to 375 degrees. Bonus: Drain and pat dry can corn. Fry with a little oil over medium heat for 6 minutes, or until slightly browned Use a fork to work the chicken into smaller pieces – almost shredding it.
A delicious compo of a sweet and savory sauce with pan seared chicken, mashed potatoes, and roasted green beans.
Ingredients 12oz Potatoes 4oz Bacon 6oz Green Beans 2 Scallions 1.5 tbsp Sour Cream 10oz Chicken Cutlets 1 pkg Cherry Jam 1 pkg Chicken Stock Concentrate Instructions Make Mashed Potatoes Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. Dice potatoes into 1/2-inch pieces.
Ingredients 1 cup shredded rotisserie chicken 1/2 (15-oz) can pinto beans, drained and rinsed 1 cup corn kernels 1 (8-oz) pouch green chile enchilada sauce (such as Frontera) 1/4 cup water 3 soft taco-size corn tortillas, cut into 1-inch strips 3/4 cup shredded reduced-fat Mexican cheese 1/4 cup fresh salsa 1/4 cup cotija cheese Instructions Cook chicken, beans, corn, sauce, and water in a large skillet over medium-high heat 5 to 6 minutes or until thoroughly heated.
Ingredients 1 Long Green Pepper 1 clove Garlic 2 Stalks Scallions 2 lb Ground Beef 1 tablespoon Southwest Spice Blend 1 tablespoon Mexican Spice Blend 1.5 oz Tomato Paste 2 oz Beef Stock Concentrate 26 oz Black Beans 14 oz Crushed Tomatoes 1 tomato 4 tablespoon Smoky Red Pepper Crema 1/2 cup Cheddar Cheese Prep Wash and dry produce. Halve, core, and dice green pepper into ½-inch pieces. Peel and mince or grate garlic.
A ligth snack, or great options for some relaxation.
Ingredients 2 oz cheese (normal 3oz cheese) Types of Cheese Shredded Cheddar Shredded Provolone Shredded Mexien Mix Chips - enough to fill a place Sides Salsa Sour cream Instructions Spread chips out. Sprinkle cheese evenly Microwave for 20 seconds Enjoy Source Somthing Sarah and I came up with when we first started dating - thus the long date in the past.
Crack Chicken Tenders 😋
Ingredients: 1 lb chicken tenders ½ cup mayonnaise ½ cup grated Parmesan cheese 1 packet Ranch seasoning mix ½ tsp garlic powder ½ tsp onion powder 1 cup crushed Ritz crackers
Instructions: Preheat oven to 375°F (190°C). Combine mayonnaise, Parmesan, Ranch seasoning, garlic powder, and onion powder. Coat chicken tenders in the mayo mixture, then dredge in crushed Ritz crackers. Arrange on a baking sheet and bake for 20-25 minutes until golden and cooked through
A ligth snack, or great options for some relaxation.
Ingredients 2 oz cheese (normal 3oz cheese) Types of Cheese Sharp Cheddar White Sharp Chedder Chedder Goat Cheese Goat Cheese (spreadable) 10 crackers Ritz Triscuits 8oz carmel Apple drink Options: Honey Jam Instructions Cut cheese Enjoy Source Our own mini-charcuterie setup. The specific brand of cheeses matter - we will be recording what we like or don’t like as we adjust this recipe.
Ingredients 1 cup shredded rotisserie chicken 1/2 (8-oz) container guacamole, divided 6 soft taco-size corn-and-flour-blend tortillas (such as Don Pancho) 1/3 cup shredded reduced-fat colby-Jack cheese 1 Tbsp olive oil 1 cup shredded lettuce 1/4 cup reduced-fat sour cream 1/4 cup fresh salsa Instructions Preheat oven to 450°F. Microwave chicken at HIGH 1 minute or until thoroughly heated. Spread ¼ cup guacamole down centers of tortillas; sprinkle with chicken and cheese.
Ingredients 1/4 cup canola mayonnaise 1 (1 1/2 lb) eggplant, gut into 12 1/2-inch thick slices 3/4 cup Parmesan-seasoned breadcrumbs 1 1/2 cups bottled lower-sodium tomato-basil pasta sauce 1 1/2 cups (6 oz) shredded six-cheese Italian blend cheese Cooking Spray Instructions Preheat oven to 425 Thinly spread mayo evenly on both sides of eggplant slices; dip both sides of eggplant in breadcrumbs. Place eggplant on an ungreased backing sheet Back at 425 for 15 minutes or until tender and lightly browned.
Great to add random vegetables too
Ingredients 1 shallot (or 1/2 medium onion or a few cloves of garlic) 1 tbsp (~15 ml) extra virgin olive oil 1-2 cups (~100 g) baby spinach (or any other leafy green) Sea salt or kosher salt Freshly ground pepper 3 large eggs Prep
Peel and cut the shallots into thin slices. Can be done up to 5 days in advance if kept in the fridge in a sealed plastic bag or airtight container.
Ingredients HOT DOGS & TOPPINGS: Marketplace Jumbo Beef Franks Colby Jack Cheese Bacon bits
GARLIC BUTTER: 3 Tbsp fresh parsley 1 Stick butter 3 Tbsp Parmesan 3 garlic clov
Instructions Chop Parsley Drissle Hot Dot buns with olive oil, grill on flattop In small cast iron pan on grill, cook Parsley Butter Parmesan Garlic (grated) Cross hatch hot dogs (either manually, or with somethign like this) Once buns are toasted, move to warning rack.
Ingredients Pasta, any pasta, we’re using linguine, 4 oz (fetticcini, 8/29) 2 cloves garlic 1 tbsp olive oil salt 1/2 bunch asparagus 1 small zucchini 1/2 can diced tomatoes 1/4 cup chicken broth Small bunch of fresh basil or parsley, optional 2 chicken breasts Prep Peel garlic cloves. If you LOVE garlic flavor, mince it too. The smaller the garlic is cut, the more garlic flavor will get into the dish.
Ingredients 5 large tomatoes 1 small red onion, thinly sliced sea salt to taste 1 1/2 teaspoons dried oregano 1 small green bell pepper, sliced (Optional) 1/2 medium cucumber, sliced (Optional) 1/4 cup Greek black olives 3 tablespoons extra-virgin olive oil 1 (8 ounce) package feta cheese Instructions Cut tomatoes into wedges over a large serving bowl so that any extra juices land in the bowl with tomato wedges. Add onion slices and oregano, then season liberally with salt; mix to combine.
A wonderfully simple recipe, great for introducing the kids to cooking (with adult supervision of course!)
Ingredients White Bread Cheese 1 Butter Instructions Butter one side of bread Alternatively, can just slice 2 - 1 Tablespoon slabs and melt in pan right before cooking Place cheese between two slices of bread In pan over medium heat, fry each side until golden brown Serve and enjoy! Source/Story The grilled cheese I grew up on!
A great, quick, health lunch option.
Ingredients 1 Cucumber 4oz Grape Tomatoes 1/4 oz Dill 1 Lemon 2 Pitas 1/2 oz Pepitas 3 Tbsp Sour Cream 1/2 Cup Hummus 1 Cup Feta Cheese Instructions Wash and dry produce. Quarter cucumber lengthwise; slice into 1⁄2-inch-thick pieces. Halve tomatoes. Pick and roughly chop fronds from dill. Halve lemon. Halve pitas. In a medium bowl, toss together cucumber, tomatoes, pepitas, half the dill, a large drizzle of olive oil, and a squeeze of lemon juice to taste.
Ingredients 1 Can of Tuna Celery Red Onion Mayonnaise Dijon Mustard Lemon Juice Opt Parsley Instructions Drain the tuna water, flake it with a fork, and put it into a medium-size bowl. Chop the celery and red onion into small dice and add them to the tuna mixture.
Add a few dollops of mayonnaise and a spoonful of Dijon mustard into the tuna and combine. Then, mix in the chopped parsley, a spritz of lemon juice, and a sprinkle of salt and pepper.
Ingredients 1-1 1/2 cups of a pasta of your choice 1/3 cup Hoosier Hill Farm Big Daddy Mac Mix 4 Tbsp Butter 1/4 cup Milk Instructions Bring a pot of water to a boil and cook noodles according to the package. In a small saucepan, heat up milk and butter over medium heat. Whisk Big Daddy Mac Mix into the milk and butter. Combine fully cooked noodles with cheese sauce and enjoy!
Ingredients 1 Long Green Pepper 1 Tomato 1 Clove Garlic 6 oz Cavatappi Pasta 1/2 Cup Panko Breadcrumbs 8 oz Heavy Cream + 1/2 tsp Carlic Powder (Replease Cream Sauce Base) 2 Tbsp Cream Cheese 1/2 Cup White Cheddar Cheese 1/4 Cup Monterey Jack Cheese 1/2 Cup Mexican Cheese Blend Instructions Prep Adjust rack to top position and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil.
Measurements to “split” a box of Mac and Cheese. Perfect portions for our kids at the moment.
Ingredients 4 cups of water 85g of noodles 19g of cheese powder 2tbp of butter 1 oz milk Instructions Prep per box instructions
Ingredients Pizza Crust Pizza Sauce (whoel pizza) Margherita Side Fresh Basil Fresh Mozzarella Extra Side Bruschetta Goat Cheese Mozzarella Bacon Olive Oil Herbs (might experiment) Instructions Bake per Pizza Crust instructions Source An attempt to recreate one of our favorite Pizza combos after a bad experience at the local restaurant (Licari’s Pizza Kitchen)
Ingredients 12 oz Potatoes 9 oz Carrots 1/4 Cup Panko Breadcrumbs 1 Tbsp Beef Stock Concentrate 10 oz Ground Beef 1/2 cup Cheddar Cheese 2 Tbsp Katchup 2 Tbsp Mayonnaise Instructions Prep
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into 1/2-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into 1/4-inch-thick pieces. Halve, peel, and thinly slice shallot. Roast Potatos Toss potatoes on one side of a baking sheet with a drizzle of olive oil, salt, and pepper (for 4 servings, spread out across entire sheet).
Ingredients 8 tablespoons (1 stick) salted butter 1 cup plus 2 tablespoons creamy peanut butter, divided 9 graham crackers sheets (about 4 ounces) 2 cups powdered sugar 1 cup semi-sweet chocolate chips Flaky salt, such as Maldon (optional) Instructions Line the bottom and two opposite sides of an 8x8-inch or 9x9-inch baking pan with a sheet of parchment paper long enough so that it hangs off the sides to form a sling.
Ingredients ???
Instructions Smoked cream cheese on a Weber pellet grill at 225 for two hours. Topped with cherry pie filling and drizzled with with sweetened condensed milk.
Source From Sarah, Facebook Link https://www.facebook.com/story.php?story_fbid=850416693730501&id=283944823711027&_rdr
Ingredients 1 Lime 1 Long Green Pepper 14 oz. Black Beans 3 Tbsp Sour Cream 3 Tbsp Tex-Mex Paste (See Below) 2 Flour Tortillas 1 Cup Mexican Cheese Blend 1/4 Cup Monterey Jack Instructions Prep and Make Crema Wash and dry produce. Quarter lemon. Core, deseed, and dice green pepper. Drain and rinse beans. In a small bowl, combine sour cream with a big squeeze of lemon juice to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
Ingredients 4 Pieces sourdough bread Dill pickle slices 2 oz Cream Cheese 2 oz Shredded Monterey Jack Cheese 1.5 oz Buttermilk Ranch Dressing Instructions Pat pickles dry with a paper towel. Place cream cheese in a microwave-safe bowl. Cover with plastic wrap and microwave until softened, 20-30 seconds. Add dressing and shredded cheese and stir to combine. Spread bread with cheese mixture; place on a clean work surface, cheese sides up.
Reallly like how the wine adds a unique flavor to the roast. Cranberry juice can be substituted for a similar flavor profile
6 oz per 2 servings
Ingredients 2-3 pounds boneless beef chuck roast Kosher or sea salt Freshly ground black pepper 2 tablespoons canola oil 4 to 6 medium leeks or 2 yellow onions, or 1/2 a sweet onion 4 carrots 4 red potatoes 1 tablespoon tomato paste 1 sprig thyme (or ½ tablespoon) 1 sprig rosemary (or ½ tablespoon) Potatoes (optional) 1 1/2 cups red wine (I used Merlot, any red wine is fine) 1 cup low sodium beef broth or water Prep Instructions Slice leeks: cut off ends and dark green section (see photo below).
Ingredients 1 Long Green Pepper 1 lb. Ground Beef 2 Tbsp Beef Stock Concentrate 1/2 Cup Mexican Cheese Blend 2 Scallions 6 oz. Cavatappi Pasta 1 Tbsp Southwest Spice Blend 1.5 oz Tomato Paste 1.5 Tbsp Sour Cream 4 Tbsp Smoky Red Pepper Crema Instructions Prep Bring a large pot of salted water to a boil. Wash and dry produce. Halve, deseed, and thinly slice green pepper into strips. Trim and thinly slice scallions, separating whites from greens.
Spice Blends that are helpful in a lot of recipes
Southwest Spice Blend Serving: 1 tablespoon for 2 servings
4 parts Garlic Powder 2 parts Cumin 2 parts Chili Powder Mexican Spice Blend Serving: 1 tablespoon for 2 servings
2 Parts Chili Powder 1 Part Oregano 1 Part Smoked Paprika 1 Part Cumin Italian Seasoning Blend Serving: 1 Tbsp
1 part garlic powder 1 part oregano 1 part basil 1 part black pepper 1 part parsley Smoky Red Pepper Crema Ingredients 2 Large Red Bell Peppers 3 cloves Garlic 1/2 cup Mayo 1/2 cup Sour Cream 1/2 Lemon (Juice of) 1 teaspoon Smoked Paprika 1/2 teaspoon papriika 2 tablespoons sundried tomatoes
A wonderfully simple recipe, great for introducing the kids to cooking (with adult supervision of course!)
Ingredients 3 slices White or Sourdough bread Peanut Butter Jelly Instructions Toast one of the slices of bread Spread jelly on each of the two remaining bread slices Spread peanut butter on both sides of the toasted slice of bread Assemble the sandwich, placing the toasted slice in the middle. Source/Story Unknown, eaten by Sarah and Steve during our lunches at GFS.
Ingredients 4 Slices of Sourdough Bread 1 Granny Apple 2 Tbsp Mayonnaise 2 Tsp Dijon Mustard 8 oz Sliced Turkey Breast 2 slices Gouda Cheese Instructions Toast bread. Meanwhile, wash and dry produce. Halve, core, and thinly slice apple. In a small bowl, combine mayonnaise, mustard, and a pinch of sugar. Spread one side of each bread slice with Dijonnaise. Top half the bread slices, spread sides up, with gouda, as much turkey as you like, and as many apple slices as you like.