2 medium or 1 large sweet yellow onion, cut into strips or diced
4-6 servings of white or brown rice (make to package directions)
1 or 2 packages Aidelle’s Caramelized Onion GF Chicken Meatballs
– crush them with your hands IN the package
– depends on how much meat you want, I prefer one
8-16oz frozen chopped spinach (optional)
1-2T minced garlic or 1t garlic powder (optional)
1. In large sautee pan on med/low add EVOO, onions, salt and cook down. This will take 30-40 minutes. To keep them from burning set to low if needed.
-You can not have too many onions and you want them to be nice and brown/caramelized. Add more EVOO if needed.
– If adding minced garlic or garlic powder, add in the last 10 minutes.
2. Add meatballs and spinach (it has no flavor, but makes it so much better for you). Stir to coat everything. Cover and simmer for 5 min.
3. Add precooked rice. Stir well to coat, even adding more EVOO to keep it from being super dry, cover and let simmer for 10 minutes.
– I will make a double batch and freeze 1/2 for a future dinner.
– Aidelle’s meatballs can be hard to find. Only place locally is Family Fare.
2T extra virgin olive oil
1 medium sweet onion, chopped & sauteed
4c vegetable stock
2-3T minced garlic
2 15oz cans of tomatoes, drained
– I use 1 can of petite diced and 1 can of fire roasted. Then puree the fire roasted.
2 15oz cans of mixed veggies
– low sodium. I prefer carrots, celery, potatoes, green beans, corn, lima beans…you pick.
1 15oz can great northern beans, drained
1 15oz can garbonzo beans, drained
2 15oz cans of kidney beans, drained
– I prefer one each of light and dark red.
1T dried parsley
1-1/2t dried oregano
1t sea salt (or to taste)
1/2t ground black pepper
1/2t dried basil
1/4t dried thyme
8oz chopped frozen spinach
1. Add EVOO to medium pan. Sautee onion till it’s translucent.
2. Add everything to your crockpot.
3. Cook on high for 3-4hrs or on low for 6-8hrs.
– If cooking on your stovetop, bring to a boil and then drop the temp to simmer for 40 minutes.
– DO NOT SUBSTITUTE CHICKEN BROTH….it’s not the same.
1T extra-virgin olive oil
1lb lean ground beef or turkey
1lb spicy turkey sausage
2t kosher or fine sea salt
1t freshly ground black pepper
1t garlic powder
2 (15oz) cans kidney beans, rinsed and drained
1 (32oz) can tomato sauce
1 (15oz) can diced tomatoes
1c fresh or frozen corn kernels
1 medium onion, chopped
1 orange bell pepper, seeded and chopped
5 garlic cloves, finely chopped
1T chili powder
1½t ground cumin
Optional, for topping:
Shredded cheddar cheese
Chopped fresh parsley or cilantro
Heat the olive oil over medium-high in a large skillet or Dutch oven. Add the beef and cook, breaking up with a utensil, until browned. Add the salt, pepper, and garlic powder and stir to combine. Transfer the cooked meat to a (6-quart or larger) slow cooker. Add the remaining chili ingredients and stir gently to combine.
Cook on low for 6-8 hours or on high for 4-5 hours. Serve with desired toppings.
3/4t celery seed
1/4t dry mustard
1/4c chopped onion
7 medium potatoes, cooked, peeled, and diced
3 eggs, hard-boiled, chopped
1. In saucepan combine sugar & cornstarch; add milk, vinegar, 1 egg, butter, celery seed, mustard, and salt. Cook and stir over low heat until bubbly. Remove from heat; add onions and mayo. Cool.
2. Combine potatoes and hard-boiled eggs. Gently fold in dressing. Chill.
Seriously. My favorite. Complements of my mom and Good Housekeeping in 1970-something. Add celery, bacon (yuck), broccoli, cauliflower, cheese. Anything potato can be a meal. Back in 1970 it apparently served 6…as a meal, alone.lol
12 roma tomatoes
1 large sweet onion1 large green pepper
1 small orange or green pepper
1 small-medium yellow or white pepper
3 small jalapeno peppers
1/4c white vinegar
2-3T minced garlic
2T lime juice
1/4c light brown sugar
1t black pepper
1. Dice/chop/puree veggies how ever you like. Mix in the rest of the ingredients.
3. Keeps for about 1 week and/or freezes great!
2lb Italian turkey sausage (or 1lb Italian turkey sausage & 1lb ground turkey)
– you could also use sausage or beef
2 – 15oz cans of dark red kidney beans
1T extra virgin olive oil
1 large onion, diced
2T garlic, minced
2 bay leaves
2 – 28oz cans of petite diced tomatoes
1 – 16oz can tomato sauce
1 – 3oz can tomato paste
3T chili powder
1-2T granulated sugar (to taste)
1t black pepper
1-2t crushed red pepper (to taste)
1/3c jalapeno slices (optional)
1. In a large pot brown meat. Drain fat. Add EVOO, onions and garlic, saute for 5 min. 2A. IF NOT USING A SLOW COOKER: In a separate medium pot, make sauce. Add tomatoes, tomato sauce, tomato paste, chili powder, cumin, sugar, black pepper, red pepper, bay leaves, and jalapenos. Simmer for 15-20 minutes. 2B. IF USING A SLOW COOKER: Add all ingredients from 2A, stir.
3A. Add beans and sauce to the meat pot. Simmer 30-45 min.
3B. Add meat mixture to slow cooker and cook on low for 8-10hrs or on high for 4hrs.
Serve with cheddar cheese, sour cream, guacamole, and tortilla chips! Or corn bread!
1lb raw shrimp, large – shelled/tailed/deveined
5c chicken broth, low salt
3/4c white cooking wine
1t thyme (optional)
1/2c carrots, large chunks (optional)
1 stalk of celery, large chunks (optional)
7T unsalted butter
2T garlic, minced
1/2t crushed red pepper
1c onion, finely diced
1lb asparagus, chopped (optional)
1-1/2c Arborio rice – also sold as Risotto or Italian rice
1T dry parsley
1/4-1/2c parmesan cheese, grated (optional)
1. In a medium sauce pan bring broth, 1/4c wine, thyme, carrots, and celery to a simmer. Reduce heat, cover and keep hot. I like to simmer for 30-40 minutes for flavor.
Optional: Add some shells to this for more flavor!
2. In a large skillet over medium heat melt 2T of butter. Add 1T of garlic and the crushed red pepper. After the garlic and red pepper cook for 1-2 minutes, add shrimp. Saute until shrimp begin to turn pink…about 2 minutes. Add the remaining 1/2c wine. Simmer until the shrimp are cooked through….about 2 more minutes. Remove shrimp only, placing them in a bowl. Drain liquid into another small bowl. Set both aside.
3. In same large skillet melt the remaining 5T of butter over medium heat. Add diced onion and remaining 1T of garlic. Saute until onion is golden, about 5-6 minutes. Add asparagus and rice. Stir to coat, about 2-4 minutes.
4. Drain EVERYTHING from your broth mixture. Add 2c of broth mixture to rice. Simmer until broth is absorbed, stirring almost continuously. Continue adding broth 1c (or ladle) at a time, stirring often and simmering till the broth is absorbed before adding more, about 20-30 minutes.
5. Add reserved shrimp cooking broth. Cook till rice is tender and creamy…about 4-5 more minutes.
6. Add parsley, parmesan, and shrimp. Give it a good stir and remove from heat. Season with salt and pepper.
I know, labor intensive…but so worth it. This can be a side or a main course!