Barbecued Beef

Ingredients:
3 c. chopped celery
1 c. chopped onions
1 c. ketchup
1 c. bbq sauce
1/4 c. water
2 Tbsp. vinegar
2 Tbsp. Worcestershire Sauce
2 Tbsp. brown sugar
1 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
3-4 lb. boneless chuck roast
14-18 hamburger buns

Preparation:
In slow cooker, combine the first 12 ingredients; mix well.  Add roast.  Cover and cook on high 7-8 hours (Mom's note: 5-6 is probably enough) or until meat is tender.  Remove roast, cool.  Shred meat w/ forks and return to sauce.  Heat through.  Use a slotted spoon to serve on buns.

Teriyaki Burgers OR Chicken Breasts

Ingredients:
1/2 c. soy sauce
1/3 c. sugar
1 1/2 Tbsp. red wine vinegar
2 tsp. sesame oil
1 small minced onion
3/4 tsp. ground ginger
2 1/2 lbs. ground beef  OR Chicken breasts

Preparation:
Mix together the first 6 ingredients, and then add to the ground beef before making burger patties.  You can use the same sauce mix to cover boneless chicken breasts and bake at 350 degrees for 45 minutes and serve over rice.

Mom's Italian Lasagna

Ingredients:
Meat sauce:

• 1 large can Spaghetti Sauce
• 1 lb. Italian sausage, cooked and drained

Cheese Mixture (mix it all together):

• 3 cups cottage cheese
• 1/2 cup parmesan cheese
• 2 beaten eggs
• 1/2 tsp. pepper

 16 oz. Mozzarella
12 cooked lasagna noodles


Preparation:
In a 9x13 lasagna pan, layer 3 layers of the following: 4 noodles, meat sauce,  cheese mixture, mozzarella cheese.  Put extra parmesan cheese on top.  Bake at 375 degrees for about 45 minutes.

Breakfast Casserole

Ingredients:
2 tubes of Pillsbury crescent rolls
1lb. turkey sausage
1 8oz. softened cream cheese
2 cups dinner rolls
2 cups cheddar cheese

Preparation:
1.Brown the sausage and drain.
2. Melt the cream cheese in a pan and then mix in the sausage.
3. Layer one of the crescent roll tubes on the bottom of a baking dish.
4. Spread the sausage mixture over top.
5. Layer cheese on next, and then the second tube of crescent rolls.
6. Bake at 350 degrees for 25 minutes or until golden brown.

Balsamic Baked Chicken

Ingredients:
1-2 bags fresh spinach-I usually use 2 bags
4 Chicken breasts
2 Roma tomatoes or a package of grape tomatoes
1 package sliced mushrooms (or 1 jar, drained)
1 packet Good Seasons Italian dressing mix
Balsamic vinegar
¼ cup brown sugar
Parmesan Cheese
Angel Hair Pasta

Preparation:
Put the spinach in the bottom of a greased Pyrex dish.  (It will seem like a lot but it wilts way down while cooking.)  Lay the chicken breasts on top of the spinach.  Salt and pepper the chicken breasts.  Cut up the tomatoes and put on top of the chicken.  Put mushrooms on top.
Make the Italian dressing according to the directions, but use balsamic vinegar rather than the water called for.  Add brown sugar to dressing. Shake well.  Pour entire bottle over the food.  Sprinkle Parmesan cheese on top.  Cover loosely with tin foil and bake at 350 for 40-45 minutes, or until chicken is cooked through.  Serve over angel hair pasta.

If preparing to bring to a friend, you could opt to bring it over ready to go in the oven, but with the dressing mixture already prepared but separate in a container with instructions to pour it over everything before cooking.

Low Carb Bangers and Mash

Mash: 
1 head of cauliflower
2 Tablespoons whole whipping cream OR 2 Tablespoons butter

 Preparation:
Cut up cauliflower into chunks and microwave with a little water for 12 minutes, drain.  Blend with an immersion blender and mix in butter or whipping cream.

Onion Gravy:
Sliced sausage links.
2 cups chicken broth
2 onions
2 Tablespoons Butter
1 teaspoon salt
1/2 teaspoon pepper
1-2 Tablespoons cornstarch dissolved in a small amount of water

Preparation:
Slice Onions and saute in butter with salt and pepper for about 5 minutes until soft and translucent.  Pour in broth and bring to a boil.  Add the cornstarch dissolved in a small amount of water.


In a separate frying pan, cook the sausage links.  Then on each plate layer cauliflower mash, onion gravy, and sausage.  Enjoy!

Chicken, Thyme, and Rice Casserole

Ingredients:
1 stick of butter
2 onions, diced
2-3 cloves minced garlic
1/2 tsp salt
1/4 tsp pepper
1 tsp dried thyme
3-4 cups cooked rice
1 bag of frozen vegetable medley (1 lb.)
2 cups cooked chicken
1 cup shredded cheddar cheese


Preparation:
Melt the butter and caramelize the onions for about 10 minutes.

Add the garlic, thyme, salt, and pepper -- sautéing until fragrant, about 30 seconds.

In a 9x13 pan, combine the rice, frozen veggies, and cooked chicken. Add in the onion/butter mix, tossing well. If you are feeling frisky, sprinkle with additional thyme on top.

Bake at 350 degrees for 20 minutes, until heated through. Sprinkle cheese and bake 5 minutes longer (total of 25 minutes).