Add all the spices to the ground meat mix well and make small balls. Set aside.
In a large pan add the tomatoes and all the spices along with the garlic cook until the sauce is thicker add the meatballs and the peas, cover and let it cook on high medium heat make sure to stir from time to time.
When meat and peas are done add the eggs. Sprinkle the fresh cilantro and enjoy with a piece of baguette or on the top of rice or quinoa or just as it is. Easy and tasty.
Cook chicken till no longer pink. Cut in chunks or shred.
In large stock pot boil noodles till done. Strain noodles (I rinse with cold water to stop the cooking process) set aside. In the same stock pot put in milk, cheese,cream of chicken soup, whisk together on low/medium heat till smooth and creamy.
Then add your chicken, vegetables and noodles. Salt and pepper to taste. Enjoy!!
You could also place in 9x13 pan and sprinkle bread crumbs on top and bake for 10-15 minutes at 375°
½ cup fresh grated Parmesan cheese plus some for garnish
In a large pot of salted boiling water, cook vermicelli according to package directions until al dente. Drain and reserve 1 cup pasta water.
Meanwhile, in a large skillet over medium-high heat, cook bacon till crisp, set aside.
Season chicken with salt and pepper and cook until cooked through, in the bacon grease, 6 minutes per side.
Transfer to a cutting board and slice into cubes. In the same frying pan, add garlic, mushrooms, tomatoes, spinach and season with salt and pepper and basil. Add heavy cream and 1 cup pasta water and let simmer, then add vermicelli and cheese and toss until fully coated.
Add chicken and bacon and toss, then garnish with more cheese and serve.
1 bag Wholegrain Creations Wheatberry, Barley, Quinoa with Cranberries and Almonds (in your freezer aisle)
¼ cup chopped pecans
1 tbs high quality orange marmalade
Preheat oven to 375.
Wash chicken breasts and cut in half. Place in baking pan, cover with Wholegrain Creations.
Drizzle with a small amount of EVOO. Cover and bake one hour.
Remove from oven, sprinkle with chopped pecans and smalls dollops of the marmalade. Smear around with a spoon trying to cover all chicken without it falling in the liquid (use a pan the chicken squeezes into as opposed to an pan with room between the breasts).
Bake uncovered for another 15 mins. Remove breasts from any leftover liquid and serve.
Bacon Wrapped Stuffed Chicken and Smothered Green Beans
for the chicken you will need :
boneless skinless chicken breast
2 tablespoons cream cheese for each chicken breast
green onion, Chopped for each as much as you want
1 piece of bacon for each breast
for the green beans
I package of green beans (I used the frozen extra fine kind)
½ lb bacon cut into small pieces
3-4 garlic cloves chopped
1 can mushrooms
1 medium onion diced
½ cup slivered almonds
½ cup pure maple syrup
½ tsp of the following basil, dill, parsley, fennel seeds
Salt and pepper to taste
Pound out Chicken breast so it is about ¼" thick.
Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast, place spinach over cream cheese mixture
Roll Chicken breast up to conceal cream cheese.
Wrap bacon around chicken breast and secure with toothpick. Sprinkle each with salt and pepper
Place on baking sheet and bake for about 40 minutes at 350.
Fry up bacon, remove and set aside.. On medium heat cook onions in bacon grease until tender, add garlic , cook until fragrant.. Add mushrooms and spices.. Add maple syrup, bacon, and almonds.. Sprinkle w salt and pepper to taste. Grease a baking dish, mix together your frozen green beans and your sauce, bake in oven with lid off at 350 for about 30 min
Kitchen Sink Turkey Burger with Pineapple Guacamole
1 lb. ground turkey (I use ¾ dark ⅓ white)
½ red bell pepper chopped
½ onion chopped
1 large carrot peeled and diced
2 garlic cloves minced
¼ cup chicken broth
½ cup bread crumbs
6 oz. mushrooms sliced
5 cups fresh spinach
4 tablespoons oil for frying
1 tablespoon steak seasoning or poultry seasoning
For the Pineapple Guacamole:
1 container of store bought guacamole
2 fresh avocados forked into mix
1 tablespoon lime juice
1 tablespoon finely chopped cilantro
1 teaspoon red onion
splash of extra virgin olive oil
⅓ cup diced pineapple
Heat oven to 350
)In a large frying pan, heat to medium, add half of broth, onions, carrots and pepper. Saute for 10 minutes. If the pan gets too dry add a couple tablespoons more broth.
)While veggies are cooking, put meat in a big bowl. Add bread crumbs and seasoning and combine.
)add mushrooms and cook for an additional 5 minutes with more broth
)add garlic and spinach. Bring temperature down to low if necessary and add only a couple tablespoons more of broth. This mixture should be pretty dry when complete. Continue turning spinach into other vegies.
)Turn off heat and pat dry with towel. Sprinkle with salt and pepper.
)When veggies are cool enough to handle, incorporated into meat and form into patties and place on plate. Wet hands periodically so the meat doesn't stick to hands.
)Clean pan out of excess veggies. Heat pan to medium high and add a couple tablespoons of oil. I use coconut.
)Fry burgers in batches of 2-3 at a time for 3-4 minutes per side. You are wanting to get a crust on each side, cooking will finish in oven. Place burgers from pan onto cookie sheet.
)Finish in oven for 10-15 minutes. Cooking time varies by thickness of burger.
In a large bowl, combine one cup of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.
Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.
Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet. Bake one to one and a half hours, depending on the weight of the pork.
Raise the heat of the oven to 500ºF.
In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top. Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.
Remove the vegetables and pork from the tray, making sure to save all the juices.
Slice the pork into ½-inch slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork, and enjoy!
½ oz (approximately 6 medium) pork rinds - crushed
1 Tbsp Italian Seasoning
Fresh or dry parsley
¼ c grated Parmesan cheese (or less)
20 Jumbo pasta shells ( you may want to cook more than 20 in case some break to tear during cooking.)
salt and pepper if desired
Preheat oven to 400°F
Combine tomato sauce and Bella Vita pasta sauce together in a bowl.
Boil water for pasta. While water is boiling, brown beef, onion and garlic until done. Rinse drain and set aside to cool.
While pasta is cooking, mix together beef mixture, egg, 7 oz mozzarella cheese, pork rinds, Italian seasoning, salt and pepper.
Prepare a 9x13 or larger baking dish. Pour approximately ¼ of the pasta sauce into the bottom of the pan and spread evening.
When pasta has cooked al dente' and cooled, stuff meat mixture into shells carefully so they don't tear. Place shells in pan. Continue until you have 20 shells filled. Cover shells with remaining pasta sauce, sprinkle on the grated parmesan cheese and the remaining mozzarella cheese as well as the parsley.