Ingredients:
1 1/2 lb - 2 lb ground beef 1 medium onion, diced 2 stalks celery, diced 3 cloves garlic, minced 1 (14.5 oz) can whole tomatoes (or diced) 1 (6 oz) can tomato paste 3 cups beef stock or beef broth (plus more as needed) 2 whole red bell peppers, seeded and diced 5 whole carrots, peeled and sliced on the diagonal 1 (15 oz) can corn, drained 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 2 teaspoons dried parsley flakes 1/2 teaspoon ground oregano 1/4 teaspoon cayenne pepper Directions:
Ingredients:
16 oz (2 large) skinless boneless chicken breasts (cut into even bit size pieces) 1/2 teaspoon kosher salt and black pepper, to taste 2 teaspoons olive oil 6 Tablespoons whole wheat Italian seasoned breadcrumbs 2 Tablespoons panko 2 Tablespoons grated parmesan cheese Directions:
Preheat oven to 425°F. Spray a baking sheet with olive oil spray. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
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Ingredients:
1 Tablespoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon dried oregano 1/2 teaspoon paprika 1 and 1/2 teaspoons ground cumin 1 teaspoon salt 1 teaspoon black pepper Taco mix per 1 pound of beef Equivalent to 1 taco packet
Directions:
Combine all seasonings together Add 1/2 cup of water to the meat and seasonings to make the meat more moist Notes: Toppings: tortillas, tomatoes, cheese, shredded lettuce, sour cream or anything you enjoy :)
Ingredients:
4 boneless skinless chicken breasts 1 cup bbq sauce 15 oz can pineapple slices (including juice) 2 teaspoons soy sauce 1 teaspoon garlic powder Homemade BBQ sauce:
1 cup ketchup 1/3 cup molasses 1/3 cup brown sugar 3 Tablespoons cider vinegar 1 Tablespoon Worcestershire sauce 1 teaspoon smoked paprika 1 teaspoon chili powder 1 teaspoon onion powder 1/2 teaspoon salt Directions:
Preheat oven to 375°F.
Ingredients:
2 large eggs 2 Tablespoons honey 3/4 cup milk (preferably whole but low-fat works too) 1 stick (1/2 cup) unsalted butter, melted and cooled 1 and 1/4 cups all-purpose flour 3/4 cup yellow cornmeal 1/4 cup plus 2 Tablespoons sugar 1 Tablespoon baking powder 1 teaspoon salt Directions:
Preheat oven to 350°F Add eggs, honey and milk and melted butter in a medium bowl and whisk to combine.
Ingredients:
2 cups uncooked elbow macaroni 4 tablespoons butter 2 1/2 cups grated sharp cheddar cheese 1/2 cup sour cream 1 (10 3/4 ounce) can condensed cheddar cheese soup 1/2 teaspoon salt 1 cup whole milk 1/2 teaspoon dry mustard 1/2 teaspoon black pepper Directions:
Boil the macaroni in water for six minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In slow cooker, combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper.