Introduction

Welcome to World Chef’s Simple and Easy recipe cookbook, by Clyde Gable and Joshua Ojigho! This book will be all you need to create relatively labor-free scrumptious dishes you can enjoy with family and friends. You’ll find that these recipes are not time-consuming in the slightest. Most of them take less than 2 hours, from prep-time to first bite. So get those oven mitts ready for a fresh batch of culinary brilliance!

For our Mothers, who inspired us to find a passion for food and learning

© 2015, Joshua Ojigho. Except as provided by the Copyright Act of October 19th, 1976, no part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means without the prior written permission of the publisher.

Table of Contents

Introduction

MARINADES

World’s Best Meat Marinade

Hawaiian Chicken

Moroccan-Style Marinade

Herb, Lemon, and Garlic Marinade

Tasty Barbecue Marinade

Savory Barbecue Marinade

Satay Marinade

Sweet Chilli, Honey and BBQ Marinade

Mustard, Soy and Honey Marinade

Red Wine Marinade

Steak Marinade

Teriyaki Marinade

Southwest Marinade

Asian Marinade

Tequila Marinade

Beef Rib Marinade

Tasty Chicken Marinade

Beef /Chicken Marinade

Amazing Chicken Marinade

Simple Chicken Marinade

Greek Marinade

Reviving Mexican-style Chicken Marinade

Mustard Apple Marinade

Kabob Marinade

The Best Marinade

Fajita Marinade

Garlic Marinade

Best Ever Marinade

Raspberry Marinade

Thai-style marinade

SAUCE RECIPES

Amazing Peanut Sauce with Honey

Healthy Spinach- Basil Pesto

Best Ever Pasta Sauce

Tasty Marinara Sauce

Superb Pizza Sauce

Italian-Style Pasta Sauce

Simple Alfredo Sauce

Delicious Cranberry Sauce

Extraordinary Cranberry Sauce

Orange-Based Cranberry Sauce

Rhubarb Sauce

Sweet Blackberry and Brandy Sauce

Honey Pear Cranberry Sauce

Blueberry Sauce

Delicious BBQ Sauce

Blackberry BBQ Sauce

Honey BBQ Sauce

Raspberry Hot BBQ Sauce

Grill BBQ Sauce

Mushroom Sauce

Creamy Chocolate Sauce

Hot Pepper Sauce

Cheesy Sauce

Béchamel Sauce

Yogurt Herb Sauce

Sweet Peanut Sauce

Butterscotch Sauce

Best Ever White Wine Sauce

Creamy White Lemon Sauce

Amazing Baked Cranberry Sauce

SIDE DISHES

Creamed Spinach

Roasted Yams

Spicy Green Beans

Exquisite Mashed Potatoes

Intense Sautéed Broccoli

Delicious Fried Cabbage with Garlic, Onion and Bacon

Balsamic Glazed Carrots

Roast Potatoes

Bacon with Sautéed Brussels sprouts

Bacon Avocado Salad

Peas With Prosciutto and Mint

Sweet Potato Chips with Red Onion

Roasted Cauliflower with Cranberries

Creamed Spinach

Delicious  Strawberry Lemonade

Fruit Salad

Savory Red Cabbage

Sautéed Corn

Guacamole Galore

Herbed Watermelon

Parsnip Mash

ENTREES

Lasagna Pepper Boats

Chicken Enchiladas

Chicken Cordon Bleu

Taco Pie

Cocktail Meatballs

Grilled Salmon

Baked Teriyaki Chicken

Herb Rubbed Sirloin Tip Roast

Chuck Wagon Salad

Pizza Casserole

Meatball Nirvana

Cabbage Rolls

Blue Ribbon Chili

Spaghetti with spicy meat sauce

Tomato chicken

Grilled Salmon with Herb, Lemon and Risoni Salad

Winter Vegetable Hash

Black Beans and Rice

Szechwan Shrimp

Healthier Broiled Tilapia Parmesan

Basil pesto pasta

Spicy Eggplant

Paleo Style Mayo Squash Salad

Grilled Chops with Flavorful Veggies

Baked Beef with Mushroom and Squash

Spicy Sautéed Mushrooms With Anchovy

Vegetable Fried Cauli-Rice

Paleo Tomato Soup

Butternut Squash, Yams and Leek Soup

Spring Onion Soup

Chicken and Dumplings

Crunchy Pan-Fried Chicken

Coconut Curry Chicken

Barbecue-Stuffed Potatoes

MARINADES

World’s Best Meat Marinade

Yield: 1 Cup

Total Time: 5 Minutes

Prep Time: 5 Minutes

Cook Time: 0 Minutes

Ingredients

- ½ cup extra virgin olive oil

- 2/3 cup lemon juice

- 3 tbsp. mustard

- ¼ cup Worcestershire sauce

- ¼ cup soy sauce

- 1 dash onion powder

- garlic powder to taste

- salt and pepper

Directions

1. Place the meat in a single layer in a large container.

2. In a bowl, mix lemon juice, mustard, Worcestershire sauce, soy sauce, extra virgin olive oil, onion powder, garlic powder, salt and freshly ground black pepper.

3. Add the meat to the marinade and turn severally until both sides are well coated.

4. Refrigerate, covered, for about 2 hours, turning the meat occasionally.

Hawaiian Chicken

Yield: 4 Servings

Total Time: 4 Hours 23 Minutes

Prep Time: 10 Minutes

Cook Time: 13 Minutes

Ingredients

- 4 chicken breast halves , skinless, boneless

- 2 garlic cloves, minced

- 1 1/2 tsp. minced peeled ginger

- 2 tbsp. lower-sodium soy sauce

- 2 tbsp. ketchup

- 1/4 cup pineapple juice

- 1/4 cup cilantro, chopped

- 1/4 tsp. black pepper

- 3/4 tsp. salt, divided

- Cooking spray

- 2 cups cooked white rice

Directions

1. In a large bowl, combine pineapple juice, ketchup, soy sauce, ginger, and close. Reserving ¼ cup of the marinade, transfer the remaining to a zip-top plastic bag.

2. Place the chicken in the bag with the marinade and seal. Refrigerate for at least 4 hours.

3. Preheat your grill to medium high heat and grease a cooking pan with cooking spray.

4. Transfer the chicken to the pan, sprinkle with ½ teaspoon pepper and salt and baste with about 2 tablespoons of the reserved marinade.

5. Grill for about 6 minutes; turn over and baste with the remaining marinade. Grill for another 6 minutes.

6. Mix the cooked rice, cilantro and ¼ teaspoon salt. Serve the grilled chicken over the rice mixture.

Moroccan-Style Marinade

Yield: 2 Cups

Total Time: 15 Minutes

Prep Time: 15 Minutes

Cook Time: 0 Minutes

Ingredients

- 2 garlic cloves, crushed

- 1/2 cup lemon juice

- 1 tbsp. honey

- 2 tbsp. oil

- 1/4 tsp. ground cinnamon

- 1/2 tsp. cayenne pepper

- 1 tsp. ground turmeric

- 2 tsp. salt

- 2 tsp. ground cumin

Directions

Mix all ingredients in a bowl. Refrigerate, covered, until required.

Herb, Lemon, and Garlic Marinade

Yield: 1 Cup

Total Time: 5 Minutes

Prep Time: 5 Minutes

Cook Time: 0 Minutes

Ingredients

- 1/4 cup olive oil

- 2 crushed garlic cloves

- 2 rosemary sprigs, chopped

- 2 lemons, halved

- 4 thyme sprigs

- Pepper

Directions

1. Squeeze the juice out of the lemons.

2. Combine the lemon juice, garlic, rosemary, thyme and pepper in a screw-top jar.

3. How to use: Add 10 chicken thighs to the marinade and refrigerate, covered, for about 4 hours before pan-frying, chargrilling or barbecuing.

4. You may also marinate 300 grams of firm tofu for about 4 hours before chargrilling or pan-frying.

5. Or

6. Marinate 400 grams of mushroom caps for about 3 hours before chargrilling or barbecuing.

Tasty Barbecue Marinade

Yield: 3 Cups

Total Time: 10 Minutes

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Ingredients

- 2 tbsp. barbecue sauce

- 1 tbsp. olive oil

- 1 tbsp. white wine vinegar

- 1/4 cup golden syrup

- 2 tbsp. brown sugar

- 1 tbsp. smoked paprika

- 2 garlic cloves, finely chopped

Directions

1. In a jug, combine barbecue sauce, oil, vinegar, golden syrup, sugar, paprika, and garlic.

2. Use to marinate your meat before chargrilling, panfrying or barbecuing.

Savory Barbecue Marinade

Yield: 2 Cups

Total Time: 15 Minutes

Prep Time: 15 Minutes

Cook Time: 0 Minutes

Ingredients

- 2 large garlic cloves

- 1 tsp. crushed red chilli

- 1 tbsp. honey

- 1 tbsp. peanut oil

- 1/4 cup rice wine vinegar

- 1/2 cup soy sauce

Directions

1. In a jug, combine honey, oil, vinegar, soy sauce, and chilli.

2. Peel and crush garlic into the jug and stir with a metal spoon to combine well.

3. Transfer the marinade to a sterilized bottle, close with a lid and chill.

Satay Marinade

Yield: 1 Cup

Total Time: 4 Hours 10 Minutes

Prep Time: 4 Hours 10 Minutes

Cook Time: 0 Minutes

Ingredients

- 1/2 cup coconut milk

- 1/4 cup peanut butter

- 1/2 tsp. ground coriander

- 1/2 tsp. ground cumin

- 1/2 tsp. curry powder

- 1 tsp. grated fresh ginger

- 2 tsp. fresh lime juice

- 2 tsp. kecap manis

- 1/2 crushed garlic clove

Directions

1. In a saucepan set over medium heat, stir together all the ingredients for about 3 minutes.

2. Place kebabs in a ceramic dish or glass and pour over the marinade.

3. Refrigerate, covered, for at least hours to marinate.

Sweet Chilli, Honey and BBQ Marinade

Yield: 1 Cup

Total Time: 5 Minutes

Prep Time: 5 Minutes

Cook Time: 0 Minutes

Ingredients

- 1 tbsp. peanut oil

- 2 tbsp. honey

- 1/2 cup sweet chilli sauce

- 2/3 cup barbecue sauce

Directions

1. In a large bowl, combine peanut oil, honey, sweet chilli sauce and barbecue sauce; whisk to blend well.

2. Transfer the marinade to a one-cup sterilized jar and refrigerate up to one week before using.

Mustard, Soy and Honey Marinade

Yield: 2 Cups

Total Time: 5 Hour 10 Minutes

Prep Time: 5 Hour 5 Minutes

Cook Time: 5 Minutes

Ingredients

- 1 crushed garlic clove

- 1 1/2 tbsp. wholegrain mustard

- 1/4 cup honey

- 1/2 cup soy sauce

Directions

1. In a large bowl, whisk together all the ingredients until well blended.

2. Place kebabs in a ceramic dish or glass and pour over the marinade.

3. Refrigerate, covered, for at least 4 hours to marinate.

Red Wine Marinade

Yield: 3 Cups

Total Time: 10 Minutes

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Ingredients

- 2 cups red wine

- 2 tbsp. red currant jelly

- 2 sprigs rosemary, chopped

- 2 3-inch strips orange zest

- 1 small onion, diced

- 1 tsp. pepper

- 1 tsp. kosher salt

Directions

1. In a medium bowl, combine jelly, rosemary, orange zest, onion, wine, salt and pepper.

2. Transfer the marinade to a baking dish to marinate 2 pounds of your favorite meat for at least 4 hours.

Steak Marinade

Yield: 1 1/3 Cups

Total Time: 15 Minutes

Prep Time: 15 Minutes

Cook Time: 0 Minutes

Ingredients

- 1/4 cup Worcestershire sauce

- 1/3 cup fresh lemon juice

- 1/3 cup soy sauce

- 1 1/2 tbsp. garlic powder

- 1 tsp. minced garlic

- 1/4 tsp. hot pepper sauce

- 1 tsp. ground white pepper

- 1 1/2 tbsp. parsley, dried

- 3 tbsp. dried basil

- 1/2 cup olive oil

Directions

1. In a blender, combine garlic powder, Worcestershire sauce, lemon juice, extra virgin olive oil, soy sauce, parsley, basil, and pepper.

2. Add garlic and hot pepper and blend on high until thoroughly mixed, for about 30 seconds.

3. Pour the marinade over your desired meat and refrigerate, covered, for up to 8 hours before cooking the meat as desired.

Teriyaki Marinade

Yield: 2 ½ Cups

Total Time: 10 Minutes

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Ingredients

- 3 tbsp. distilled white vinegar

- 1/4 cup Worcestershire sauce

- 3/4 cup sugar

- 1 cup water

- 1 cup soy sauce

- 1 tsp. grated fresh ginger

- 2 tsp. garlic powder

- 3 tsp. onion powder

- 3 tbsp. vegetable oil

Directions

Stir together all the ingredients until the sugar is dissolved. Use the marinade to marinate your favorite meat.

Southwest Marinade

Yield: 2 Cups

Total Time: 1 Hour 10 Minutes

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Ingredients

- 1 tbsp. tomato paste

- 1/3 cup vegetable oil

- 1/3 cup soy sauce

- 3 medium garlic cloves, minced or pressed

- 1 tbsp. dark brown sugar

- 1 tbsp. chili powder

- 2 tsp. ground pepper

- 1/4 tsp. cayenne pepper

Directions

1. Mix together the marinade ingredients in a resealable plastic bag. Add the meat that you want to marinate and press out as much as you can.

2. Chill for about 1 hour, turning the bag halfway through to allow the marinade to distribute evenly. This marinade is good for beef.

Asian Marinade

Yield: 3 Cups

Total Time: 1 Hour 10 Minutes

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Ingredients

- 1/3 cup soy sauce

- 3 tbsp. sesame oil

- 3 tbsp. vegetable oil

- 2 tbsp. dark brown sugar

- 3 medium minced garlic cloves

- 2 tsp. zest from 1 orange

- 1 tbsp. minced ginger

- 1 medium scallion, thinly sliced

- 1/2 tsp. red pepper flakes

Directions

1. Mix together the marinade ingredients in a resealable plastic bag. Add the meat that you want to marinate and press out as much as you can.

2. Chill for about 1 hour, turning the bag halfway through to allow the marinade to distribute evenly.

3. This marinade is excellent for grilling.

Tequila Marinade

Yield: 2 Cups

Total Time: 4 Hours 10 Minutes

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Ingredients

- 1/2 cup tequila

- 1/4 cup orange juice

- 1/4 cup lemon juice

- 1/4 cup lime juice

- 1 medium onion chopped

- 4 garlic cloves crushed

- 1 tsp. black pepper

Directions

1. Mix together the marinade ingredients in a resealable plastic bag. Add the meat that you want to marinate and press out as much as you can.

2. Chill for at least 4 hours, turning the bag occasionally to allow the marinade to distribute evenly.

3. This marinade is good for beef steak.

Beef Rib Marinade

Yield: 2 ½ Cups

Total Time: 12 Hours 10 Minutes

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Ingredients

- 3 tbsp. honey

- 1/4 cup lemon juice

- 1/4 cup white vinegar

- 1/4 cup olive oil

- 4 garlic cloves crushed

- 1 tsp. cayenne

- 1 tsp. ground black pepper

Directions

1. Mix together the marinade ingredients in a resealable plastic bag. Add the meat that you want to marinate and press out as much as you can.

2. Chill for at least 12 hours, turning the bag occasionally to allow the marinade to distribute evenly.

Tasty Chicken Marinade

Yield: 4 Cups

Total Time: 10 Minutes

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Ingredients

- 1/3 cup lemon juice

- 1/2 cup red wine vinegar

- 1/2 cup Worcestershire sauce

- 3/4 cup soy sauce

- 1 1/2 cups vegetable oil

- 2 tbsp. dry mustard

- 1 1/2 tsp. minced parsley

- 1 tbsp. black pepper

- 1 tsp. salt

Directions

1. Mix together wine vinegar, Worcestershire sauce, soy sauce, oil, and lemon juice in a medium bowl.

2. Stir in parsley, salt, mustard powder and pepper.

3. Use the mixture to marinate the chicken before chargrilling, panfrying, or baking.

4. The longer you marinate the chicken in this marinade the more flavorful it will be.

Beef /Chicken Marinade

Yield: 1 ½ Cups

Total Time: 4 Hours 10 Minutes

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Ingredients

- 2 tbsp. distilled white vinegar

- 3 tbsp. honey

- 1/4 cup soy sauce

- 2 green onions, chopped

- 3/4 cup vegetable oil

- 1 1/2 tsp. ground ginger

- 1 1/2 tsp. garlic powder

- 1 tsp. pepper

Directions

1. Mix together green onions, vegetable oil, ground ginger, garlic powder, vinegar, distilled water, honey, soy sauce, and black pepper in a large bowl.

2. Place your desired meat in the marinade and refrigerate for at least 4 hours before cooking as desired.

Amazing Chicken Marinade

Yield: 3 Cups

Total Time: 1 Day 10 Minutes

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Ingredients

- 1 tbsp. poultry seasoning

- 2 cups cider vinegar

- 1 cup vegetable oil

- 1 egg

- 1 tsp. black pepper

- 3 tbsp. salt

Directions

1. Beat the egg in a medium sized bowl. Gradually whisk in oil until well blended.

2. Whisk in ground black pepper, poultry seasoning, salt and vinegar.

3. Reserve some marinade for basting while grilling your chicken.

4. Lay the chicken in a baking dish and coat well with the marinade.

5. Marinate, covered, for about 24 hours in the refrigerator before grilling.

Simple Chicken Marinade

Yield: 2 Cups

Total Time: 5 Minutes

Prep Time: 5 Minutes

Cook Time: 0 Minutes

Ingredients

- 2 tsp. Worcestershire sauce

- 3 tbsp. honey

- 1/4 cup soy sauce

- 1/4 cup vegetable oil

- 1/2 cup olive oil

- 3/4 cup chopped fresh chives

- 1/4 tsp. mild chili powder

- 1 tsp. ground black pepper

- 1 1/4 tsp. ground ginger

- 2 tsp. garlic powder

- 2 tbsp. distilled white vinegar

Directions

1. In a bowl, whisk together honey, soy sauce, vegetable oil, olive oil ,chives, ginger, garlic powder, vinegar, Worcestershire sauce, chili powder and pepper.

2. Use the mixture to marinate your desired meat.

Greek Marinade

Yield: 2 Cups

Total Time: 10 Minutes

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Ingredients

- 1/2 cup olive oil

- 1 tbsp. each basil, thyme, rosemary, and oregano, chopped

- 2 tbsp. chopped fresh flat-leave parsley

- 4 cloves garlic, finely chopped

- 1/2 cup fresh lemon juice

Directions

1. In a bowl, stir together rosemary, oregano, parsley, garlic, lemon juice, thyme, and basil.

2. Whisk in oil and use right away to marinate chicken or pork chops for about 24 hours or more.

3. The marinade can also be used to marinate fish fillets for about 3 hours before cooking.

Reviving Mexican-style Chicken Marinade

Yield: 2 Cups

Total Time: 10 Minutes

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Ingredients

- 7 ounces chipotle peppers in Adobo sauce

- 1/4 c. vegetable oil

- 2 ounces roasted green chiles

- 1 tbsp. oregano

- 2 tsp. cumin

- 4 cloves of garlic

- 1/4 large onion diced

- 1/2 tsp. pepper

- 1/4 tsp. salt

Directions

1. Transfer the chipotle peppers from the sauce to a large bowl.

2. Press the chipotle peppers hard enough to get as much sauce as you can. Discard the peppers.

3. In a food processor, blend together garlic, onion, green chiles, adobe sauce and all dry seasonings.

4. Add oil and continue blending until well mixed.

5. Use the mixture to marinate chicken.

Mustard Apple Marinade

Yield: 6 Servings

Total Time: 55 Minutes

Prep Time: 15 Minutes

Cook Time: 40 Minutes

Ingredients

- 1-1/2 tsp. soy sauce

- 1/4 cup cider vinegar

- 1/2 cup apple juice or cider

- 4 garlic cloves, minced

- 1 tbsp. brown sugar, packed

- 2 tbsp. olive oil

- 1/4 cup coarse grain mustard

- Black pepper

Directions

1. Combine all the ingredients in a small jar; shake until well blended.

2. Use the sauce to marinate the chicken before cooking.

Kabob Marinade

Yield: 3 Cups

Total Time: 15 Minutes

Prep Time: 15 Minutes

Cook Time: 0 Minutes

Ingredients

- 1 tsp. meat tenderizer

- 1 cup vegetable oil

- 2 cloves garlic, minced

- 1 1/2 tsp. black pepper

- 1/4 cup Worcestershire sauce

- 3/4 cup soy sauce

- 1/2 cup lemon juice

- 1/4 cup prepared mustard

Directions

1. Combine mustard, Worcestershire sauce, lemon juice, soy sauce, oil, garlic, black pepper and meat tenderizer in a resealable plastic bag.

2. Add your favorite meat and marinate for at least 4 hours in the fridge.

The Best Marinade

Yield: 1 Serving

Total Time: 2 Hours 10 Minutes

Prep Time: 2 Hour 10 Minutes

Cook Time: 0 Minutes

Ingredients

- 1/3 cup soy sauce

- 1/3 cup Italian salad dressing

- 2 cloves crushed garlic

- 1 tsp. ground ginger

- 3 tbsp. sesame seeds

- 2 tbsp. lemon juice

Directions

1. Combine sesame seeds, lemon juice, soy sauce, salad dressing, garlic and ginger in a bowl.

2. Add your desired meat and marinate for at least 2 hours in the fridge.

Fajita Marinade

Yield: 2 Cups

Total Time: 15 Minutes

Prep Time: 15 Minutes

Cook Time: 0 Minutes

Ingredients

- 2 tsp. soy sauce

- 1/4 cup lime juice

- 4 cloves garlic, crushed

- 2 tbsp. olive oil

- 1/3 cup water

- 1/2 tsp. ground black pepper

- 1/2 tsp. cayenne pepper

- 1/2 tsp. liquid smoke flavoring

- 1 tsp. salt

Directions

1. Mix together soy sauce, garlic, olive oil, water, lime juice, liquid smoke flavoring and salt in a resealable plastic bag. Stir in black and cayenne pepper.

2. Add your desired meat to the marinade and chill for at least 2 hours before cooking as desired.

Garlic Marinade

Yield: 2 Cups

Total Time:1 Day 12 Hours 10 Minutes

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Ingredients

- 2/3 cup vegetable oil

- 1/4 cup steak sauce

- 1/4 cup soy sauce

- 1/3 cup Worcestershire sauce

- 10 minced cloves garlic

- 1/2 minced yellow onion

- 1/2 tsp. pepper

- 1 tsp. salt

- 1/4 cup water

Directions

1. Whisk together steak sauce, soy sauce, Worcestershire sauce, vegetable oil, onion, garlic, salt and pepper in a large bowl; stir until well blended.

2. With a sharp knife, make several holes in your meat and transfer to a shallow dish.

3. Pour the marinade over the meat and smother the top with onions and garlic.

4. Refrigerate, covered, for up to 36 hours before cooking as desired.

Best Ever Marinade

Yield: 2 Cups

Total Time: 5 Minutes

Prep Time: 5 Minutes

Cook Time: 0 Minutes

Ingredients

- 1/2 cup butter, melted

- 12 ounces carbonated beverage (lemon-lime flavored)

- 1/2 cup packed brown sugar

- 1/3 cup steak sauce

- 1/4 tsp. garlic powder

- 1/4 tsp. onion powder

- 4 tbsp. red wine vinegar

- 1/4 tsp. ground black pepper

- 1/4 tsp. salt

Directions

Combine butter, lemon-lime soda, brown sugar, steak sauce, garlic powder, onion powder, vinegar, salt and pepper in a medium bowl.

Raspberry Marinade

Yield: 4 Servings

Total Time: 4 Hour 45 Minutes

Prep Time: 10 Minutes

Cook Time: 35 Minutes

Ingredients

- 2 tbsp. rice vinegar

- 1/2 cup soy sauce

- 1/2 cup pineapple juice

- 1/2 cup all fruit raspberry jam

- 1/2 tsp. dried basil

- 1/2 tsp. minced garlic

- 4 chicken breast halves, skinless, boneless

Directions

1. Combine pineapple juice, raspberry jam, garlic, rice vinegar, soy sauce and basil.

2. Add the chicken and turn until well coated.

3. Refrigerate, covered for at least 4 hours before grilling.

Thai-style marinade

Yield: 2 Cups

Total Time: 10 Minutes

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Ingredients

- 1 lemongrass stalk, finely chopped, (white part only)

- 1/3 cup coriander

- 1/4 cup fresh lime juice

- 1/4 cup fish sauce

- 1/2 cup sweet chilli sauce

Directions

1. Combine all the ingredients in a medium bowl.

2. Add your favorite meat and marinate for at least 4 hours before cooking as desired.

SAUCE RECIPES

Amazing Peanut Sauce with Honey

Yield: 3-4 Cups

Total Time: 15 Minutes

Prep time: 15 Minutes

Cook Time: 0 Minutes

Ingredients

- 1 tbsp. crunchy peanut butter

- 1/4 cup smooth peanut butter

- 1/4 cup honey

- 1 tsp. crushed red pepper flakes

- 1 tbsp. minced fresh ginger root

- 2 tsp. minced fresh garlic

- 1 tbsp. sesame oil

- 2 tbsp. extra-virgin olive oil

- 2 tbsp. rice vinegar

- 3 tbsp. soy sauce

Directions

In a small bowl, stir together soy sauce, peanut butters, honey, sesame oil, olive oil, rice vinegar, ginger, garlic and red pepper flakes until well blended.

Healthy Spinach- Basil Pesto

Yield: 12 Frozen Cubes

Total Time: 20 Minutes

Prep time: 20 Minutes

Cook Time: 0 Minutes

Ingredients

- 1/2 cup extra-virgin olive oil

- 1 1/2 cups baby spinach leaves

- 4 peeled and quartered cloves garlic

- 1/2 cup Parmesan cheese, grated

- 1/2 tsp. lemon zest

- 1 tbsp. fresh lemon juice

- 1/2 cup toasted pine nuts

- 3/4 cup fresh basil leaves

- 1/2 tsp. black pepper

- 3/4 tsp. kosher salt

Directions

In a food process, pulse together lemon juice, pepper, salt, garlic, Parmesan cheese, pine nuts, basil, spinach, 2 tablespoons olive oil and lemon zest until almost smooth.

Add the remaining olive oil and continue processing until very smooth.

Best Ever Pasta Sauce

Yield: 16 Servings

Total Time: 1 Hour 45 Minutes

Prep time: 15 Minutes

Cook Time: 1 Hour 30 Minutes

Ingredients

- 3/4 pound ground beef

- 1 pound sliced sweet Italian sausage

- 2 (6.5 ounce) cans tomato sauce

- 2 (6 ounce) cans tomato paste

- 1 (28 ounce) can crushed tomatoes

- 2 cloves garlic, crushed

- 1/2 cup minced onion

- 1 tsp. Italian seasoning

- 1/2 tsp. fennel seed

- 1 1/2 tsp. dried basil

- 2 tbsp. white sugar

- 1/4 tsp. ground black pepper

- 1/2 tsp. salt

- 1/2 cup water

Directions

1. Cook beef, sausage, garlic and onion in a Dutch oven or large pot set over medium heat until browned; drain the excess fat.

2. Stir in tomato sauce, crushed tomatoes, water, Italian seasoning, fennel seeds, basil, salt and pepper.

3. Lower heat to low and simmer, covered, for about 1 ½ hours, stirring occasionally.

Tasty Marinara Sauce

Yield: 4 Cups

Total Time: 45 Minutes

Prep time: 15 Minutes

Cook Time: 30 Minutes

Ingredients

- 1/2 cup white wine

- 2 (14.5 ounce) cans stewed tomatoes

- 1 (6 ounce) can tomato paste

- 1/3 cup finely diced onion

- 6 tbsp. olive oil

- 1/4 tsp. ground black pepper

- 1 tsp. salt

- 1 tsp. dried oregano

- 1 clove garlic, minced

- 4 tbsp. chopped fresh parsley

Directions

1. Pulse together chopped parsley, tomato paste, Italian tomatoes, oregano, minced garlic, salt and pepper in a food processor until smooth.

2. Sauté chopped onion in extra virgin oil in a skillet set over medium heat.

3. Add the tomato mixture and white wine and simmer for about 30 minutes, stirring occasionally.

Superb Pizza Sauce

Yield: 1 Pizza

Total Time: 40 Minutes

Prep time: 10 Minutes

Cook Time: 0 Minutes

Ingredients

- 2 tbsp. honey

- 1 tsp. minced garlic

- 3 tbsp. grated Parmesan cheese

- 6 fluid ounces warm water

- 1 (6 ounce) can tomato paste

- 1/4 tsp. dried marjoram

- 1/4 tsp. dried oregano

- 3/4 tsp. onion powder

- 1 tsp. anchovy paste

- salt

- 1/8 tsp. dried red pepper flakes

- 1/8 tsp. cayenne pepper

- 1/4 tsp. ground black pepper

- 1/4 tsp. dried basil

Directions

1. Combine honey, garlic, Parmesan cheese, water, tomato paste, ground black pepper, basil, marjoram, oregano, onion powder, anchovy paste, red pepper flakes, cayenne pepper and salt; stir until well blended.

2. Let the sauce sit for at least 30 minutes to blend flavors before spreading over pizza dough to prepare your pizza as desired.

Italian-Style Pasta Sauce

Yield: 6 Servings

Total Time: 2 Hours 20 Minutes

Prep time: 20 Minutes

Cook Time: 2 Hours

Ingredients

- 2 (28 ounce) cans tomatoes

- 1/4 cup olive oil

- 5 cloves garlic, minced

- 3/4 cup chopped onion

- 1/2 tsp. ground black pepper

- 3/4 tsp. dried basil

- 1 (6 ounce) can tomato paste

- 1 bay leaf

- 1 tsp. white sugar

- 2 tsp. salt

Directions

1. Sauté garlic and onion in a saucepan set over medium heat until onion is tender and translucent.

2. Stir in sugar, salt, tomatoes and bay leaf.

3. Lower the heat to low, cover and simmer for about 1 ½ hors.

4. Stir in tomato paste and pepper and continue simmering for 30 more minutes.

5. Toss with meatballs to serve.

Simple Alfredo Sauce

Yield: 4 Servings

Total Time: 10 Minutes

Prep time: 5 Minutes

Cook Time: 5 Minutes

Ingredients

- 6 ounces grated Parmesan cheese

- 2 cups milk

- 2 tsp. garlic powder

- 1 (8 ounce) package cream cheese

- 1/2 cup butter

- 1/8 tsp. black pepper

Directions

1. In a medium sized saucepan, melt butter over medium heat. Stir in cream cheese and garlic powder until very smooth.

2. Slowly whisk in milk, parmesan cheese and pepper.

3. Remove the pan from heat and toss with hot pasta to serve.

Delicious Cranberry Sauce

Yield: 6-8 Servings

Total Time: 20 Minutes

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Ingredients

- 12 ounces cranberries

- 1 cup white sugar

- 1 cup orange juice

Directions

1. Combine sugar and orange juice in a medium saucepan set over medium heat. Stir until the sugar is dissolved.

2. Stir in cranberries and simmer for about 10 minutes or until they pop.

3. Transfer the sauce to a bowl and let it thicken as it cools.

4. .

Extraordinary Cranberry Sauce

Yield: 12 Servings

Total Time: 45 Minutes

Prep time: 10 Minutes

Cook Time: 35 Minutes

Ingredients

- 1 cup chopped pecans

- 1 cup chopped dried mixed fruit

- 1 pear, diced

- 1 apple, diced

- 1 orange, peeled and pureed

- 1 (12 ounce) package  cranberries

- 1 cup white sugar

- 1 cup water

- 1/2 tsp. ground nutmeg

- 1 tsp. ground cinnamon

- 1/2 tsp. salt

Directions

1. Bring sugar and water mixture to a gentle boil in a medium saucepan.

2. Lower the heat and simmer.

3. Stir in pecans, dried fruit, pear, apple, pureed orange, cranberries, nutmeg, cinnamon and salt.

4. Cover and continue simmering, stirring occasionally, for about 30 minutes or until cranberries pop.

5. Remove the pan from heat and let the sauce cool to room temperature.

Orange-Based Cranberry Sauce

Yield: 24 Servings

Total Time: 1 Hour 30 Minutes

Prep time: 15 Minutes

Cook Time: 1 Hour 15 Minutes

Ingredients

- 2 cups packed brown sugar

- 2 cups orange juice

- 3 cinnamon sticks

- 1 orange, zested

- 2 (12 ounce) packages cranberries

Directions

1. Combine brown sugar, orange juice, cinnamon, orange zest, and cranberries in a medium saucepan.

2. Stir in enough water to cover the mixture and bring to a rolling boil over high heat.

3. Lower the heat to medium and summer until the sauce is thick, for about 1 hour.

4. Cool and refrigerate the sauce in a covered container.

Rhubarb Sauce

Yield: 8 Servings

Total Time: 15 Minutes

Prep time: 5 Minutes

Cook Time: 10 Minutes

Ingredients

- 1/2 cup white sugar

- 4 cups rhubarb, thinly sliced

- 2 tbsp. unsalted butter

Directions

Melt butter in a skillet set over medium heat.

Stir in sugar and rhubarb and continue cooking, stirring, for about 10 minutes or until tender. Serve warm.

Sweet Blackberry and Brandy Sauce

Yield: 3 Cups

Total Time: 25 Minutes

Prep time: 5 Minutes

Cook Time: 20 Minutes

Ingredients

- 1/4 cup water

- 2 tbsp. cornstarch

- 1 tbsp. brandy

- 1 cup sugar

- 4 cups fresh blackberries

Directions

1. In a saucepan, mix sugar, blackberries and brandy over medium heat.

2. Bring the mixture to a simmer and cook for about 10 minutes or until blackberries are tender.

3. In a small bowl, combine cornstarch and water; stir into the berries and continue cooking for about 10 minutes more or until the sauce is thick.

Honey Pear Cranberry Sauce

Yield: 10 Servings

Total Time: 30 Minutes

Prep time: 15 Minutes

Cook Time: 15 Minutes

Ingredients

- 1 tsp. grated lemon zest

- 1 tbsp. lemon juice

- 1 cup honey

- 1 (12 ounce) package cranberries

- 2 pears - peeled, cored and diced

- 1/2 cup white sugar

- 1/2 cup water

Directions

1. Stir sugar and water in a medium saucepan set over medium high heat. Bring the mixture to a gentle boil.

2. Stir in the pears and lower heat to medium.

3. Cook, stirring, for about 3 minutes before stirring in honey and cranberries.

4. Continue cooking for 5 minutes more or until the mixture thickens and cranberries pop.

5. Remove the pan from heat and stir in lemon zest and lemon juice.

6. Cook until cranberries pop and the mixture thickens slightly, about 5 minutes.

7. Let the mixture cool, then cover and  store in the fridge up to one week.

Blueberry Sauce

Yield: 8 Servings

Total Time: 15 Minutes

Prep time: 5 Minutes

Cook Time: 10 Minutes

Ingredients

- 2 cups frozen or fresh blueberries

- 1/8 tsp. ground cinnamon

- 1/2 tsp. almond extract

- 3 tbsp. cornstarch

- 1/4 cup cold water

- 3/4 cup white sugar

- 1 cup orange juice

- 1/4 cup water

Directions

1. Combine sugar, orange juice, 1/4 cup water, and blueberries. Stir gently and bring the mixture to a gentle boil.

2. Mix ¼ cup water and cornstarch in a small bowl or cup; gently stir into the blueberry mixture.

3. Lower heat and simmer for about 4 minutes or until thick.

4. Remove the pan from heat and stir in cinnamon and almond extract.

Delicious BBQ Sauce

Yield: 3 Cups

Total Time: 10 Minutes

Prep time: 10 Minutes

Cook Time: 0 Minutes

Ingredients

- 1 dash hot pepper sauce

- 1/2 tsp. dried oregano

- 1 cup taco sauce

- 1 tbsp. dry hot mustard

- 2 tbsp. soy sauce

- 2 tbsp. cider vinegar

- 1/2 cup vegetable oil

- 1/2 cup molasses

- 1/2 cup white sugar

Directions

1. In a bowl, whisk vegetable oil, molasses, white sugar, taco sauce, hot pepper sauce, dried oregano, dry hot mustard, soy sauce, and cider vinegar.

2. Refrigerate, covered, until ready to use.

Blackberry BBQ Sauce

Yield: 2 Cups

Total Time: 10 Minutes

Prep time: 10 Minutes

Cook Time: 0 Minutes

Ingredients

- 2 tbsp. red wine vinegar

- 1/4 tsp. mustard powder

- 1/8 tsp. cayenne pepper

- 1/8 cup brown sugar

- 1 1/2 cups ketchup

- 1/2 cup blackberry preserves

Directions

Mix together brown sugar, ketchup, blackberry preserves, red wine vinegar, mustard powder, and cayenne pepper in a bowl.

Use the sauce to baste beef ribs or pork chops before grilling.

Honey BBQ Sauce

Yield: 2 Cups

Total Time: 15 Minutes

Prep time: 15 Minutes

Cook Time: 0 Minutes

Ingredients

- 3 tbsp. ketchup

- 1/4 cup molasses

- 1 cup honey

- 1 tbsp. meat tenderizer

- 1 tbsp. seasoned salt

- 1/8 tsp. ground ginger

- 1/2 tsp. paprika

- 1/8 tsp. ground cinnamon

- 1/8 tsp. ground black pepper

- 1 1/2 cups brown sugar

- 1 tbsp. prepared mustard

- 2 tbsp. Worcestershire sauce

- 1/4 cup steak sauce

- 1/4 tsp. minced garlic

- 1/8 tsp. dried oregano

- 1/4 tsp. salt

Directions

1. Stir together ketchup, molasses, honey, meat tenderizer, seasoned salt, ginger, paprika, cinnamon, steak sauce, garlic, oregano, salt, black pepper, brown sugar, mustard, and Worcestershire sauce. Stir until well mixed.

2. Refrigerate, covered, until ready to use.

Raspberry Hot BBQ Sauce

Yield: 8 Cups

Total Time: 1 Hour 20 Minutes

Prep time: 10 Minutes

Cook Time: 1 Hour 10 Minutes

Ingredients

- 1 (8 ounce) jar honey

- 1 1/4 cups raspberry preserves

- 1 (36 ounce) bottle ketchup

- 1 cup dill pickle juice

- 1 tbsp. onion flakes, dried, minced

- 1 tbsp. red pepper flakes

- 1/3 cup red wine vinegar

- 1/4 cup brown sugar

- 2 tbsp. spicy mustard

- 2 tsp. garlic powder

- 1 dash hot pepper sauce

- Black pepper

Directions

In a saucepan set over medium heat, stir together honey, raspberry preserves, ketchup, vinegar, brown sugar, mustard, pickle juice, garlic powder, onion flakes, red pepper flakes, and black pepper.

Bring the mixture to a gentle boil, stirring.

Lower the heat and stir in hot sauce. Let simmer for about 1 hour.

Grill BBQ Sauce

Yield: 2 1/2 Cups

Total Time: 15 Minutes

Prep time: 15 Minutes

Cook Time: 0 Minutes

Ingredients

- 1 1/2 tbsp. white sugar

- 2 tbsp. Scotch whiskey

- 1/2 tsp. garlic powder

- 1 (18 ounce) bottle barbeque sauce

- 1 1/2 tsp. Worcestershire sauce

- 1/2 tsp. chili powder

- 1/2 tsp. paprika

- 1/2 tsp. cayenne pepper

- 1/2 tsp. ground ginger

- 1/2 tsp. onion salt

- 1/4 tsp. hot pepper sauce

- 1/2 tsp. ground black pepper

- 1 tbsp. red pepper flakes

- 1/2 tsp. dried oregano

Directions

Stir together Worcestershire sauce, whiskey, barbecue sauce, garlic, chili powder, paprika, cayenne pepper, ginger, red pepper flakes, oregano, onion salt, hot pepper sauce, ground black pepper, and sugar.

Refrigerate, covered, until ready to use.

Mushroom Sauce

Yield: 4 Servings

Total Time: 20 Minutes

Prep time: 10 Minutes

Cook Time: 10 Minutes

Ingredients

- 100g button mushrooms, sliced

- 3 trimmed and finely chopped green shallots

- 1 tbsp. plain flour

- 3 Tbsp. butter

- 1 tbsp. brandy

- 1/2 cup chicken stock

- 1/2 cup dry white wine

- 100ml tomato puree

- 1 tbsp. chopped parsley

- Salt

- Black pepper

Directions

1. In a saucepan, melt butter over medium heat. Stir in flour until blended, for about 2 minutes.

2. Stir in mushrooms and green shallots for about 2 minutes or until mushrooms are soft.

3. Stir in brandy, parsley, tomato puree, stock and wine.

4. Bring the mixture to a boil, stirring. Lower heat to low and simmer until sauce is thick, for about 6 minutes. Adjust seasoning before serving.

Creamy Chocolate Sauce

Yield: 1 ½ cups

Total Time: 10 Minutes

Prep time: 5 Minutes

Cook Time: 5 Minutes

Ingredients

- 3/4 cup thin cream

- 7 tbsp. dark chocolate

Directions

Mix cream, and chopped chocolate in a saucepan of simmering water. Stir until chocolate melts and the sauce is smooth. Let cool before serving.

Hot Pepper Sauce

Yield: 3 Cups

Total Time: 35 Minutes

Prep time: 10 Minutes

Cook Time: 25 Minutes

Ingredients

- 2 eschalots, finely chopped

- 4 tbsp. butter, chopped

- 2 cups beef stock

- 1/4 cup red wine

- 2 tsp. cracked black pepper

Directions

1. Add half butter in a frying pan over medium heat to melt.

2. Stir in eschalot and cook until softened, for about 5 minutes.

3. Stir in red wine and bring the mixture to a boil.

4. Lower heat and continue cooking until almost evaporated, for about 3 minutes.

5. Stir in stock and pepper and bring the mixture to a boil.

6. Lower the heat and simmer, stirring, until thickened, for about 12 minutes.

7. Stir in the remaining butter until the mixture is thick.

8. Serve the sauce with grilled steak.

Cheesy Sauce

Yield: 4 Servings

Total Time: 13 Minutes

Prep time: 5 Minutes

Cook Time: 8 Minutes

Ingredients

- 1 cup grated cheddar cheese

- 2 cups milk

- 2 tbsp. plain flour

- 3 Tbsp. butter

Directions

1. Melt butter in a medium sized pan set over medium heat. Stir in flour until bubbly.

2. Remove the pan from heat and stir in milk.

3. Return the pan to heat and cook, stirring until thick and bubbly, for about 5 minutes

4. Stir in cheese and remove the pan from heat.

Béchamel Sauce

Yield: 3 Cups

Total Time: 15 Minutes

Prep time: 5 Minutes

Cook Time: 10 Minutes

Ingredients

- 2 1/2 cups milk

- 1/4 cup plain flour

- 3 tbsp. butter

Directions

1. In a saucepan set over medium heat, melt butter; stir in flour and cook, for about 2 minutes or until bubbly.

2. Slowly stir in milk and bring the mixture to a gentle boil.

3. Lower the heat and cook, stirring, until the mixture thickens, for about 5 minutes.

4. Season sauce with salt and pepper and let cool before refrigerating.

Yogurt Herb Sauce

Yield: 4 Cups

Total Time: 10 Minutes

Prep time: 10 Minutes

Cook Time: 0 Minutes

Ingredients

- 2/3 cup lemon juice

- 1 1/3 cup yoghurt

- 1 garlic clove, crushed

- 2 tbsp. chopped fresh mint

- 2 tbsp. chopped fresh dill

- 2 tbsp. chopped fresh parsley

Directions

1. Using a fork, whisk lemon juice and yogurt in a bowl.

2. Stir in garlic, mint, dill, parsley, salt and pepper until well blended.

3. Serve the sauce with roast pork or roast lamb.

Sweet Peanut Sauce

Yield: 6 Servings

Total Time: 25 Minutes

Prep time: 10 Minutes

Cook Time: 15 Minutes

Ingredients

- 270ml can coconut milk

- 2 tsp. shrimp paste

- 2/3 cup unsalted dry-roasted peanuts

- 2 tbsp. peanut oil

- 1 tbsp. lime juice

- 2 tbsp. tamarind concentrate

- 2 finely chopped eschalots

- 2 tsp. finely grated palm sugar

- 2 tsp. chili paste

- 2 garlic cloves, crushed

Directions

1. Process peanuts in a food processor until fine.

2. In a frying pan, heat oil over medium heat.

3. Stir in garlic and eschalots for about 4 minutes

4. Finely grind peanuts in a food processor.

5. Stir in 1 cup water, coconut milk, lime, tamarind, sugar, shrimp pastes, peanuts, and chili until well blended.

6. Raise heat and bring the mixture to a rolling boil; lower heat to medium low and let simmer until thickened, for about 10 minutes.

7. Adjust seasoning.

Butterscotch Sauce

Yield: 2 Cups

Total Time: 20 Minutes

Prep time: 10 Minutes

Cook Time: 10 Minutes

Ingredients

- 2 1/2 tbsp. cubed butter

- 3/4 cup packed brown sugar

- 2/3 cup thin cream

- 2 tsp. vanilla essence

Directions

1. In a medium saucepan set over medium heat, stir together butter, sugar, cream and vanilla essence until well combined, for about 5 minutes.

2. Raise the heat and bring the mixture to a boil.

3. Lower heat and simmer, stirring often, until sauce is slightly thick, for about 5 minutes.

4. Remove the pan from heat and cool the sauce for at least 2 hours before serving.

Best Ever White Wine Sauce

Yield: 6 Tablespoons

Total Time: 20 Minutes

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Ingredients

- 2 tbsp. white wine vinegar

- 1/4 cup dry white wine

- 1/2 cup chicken broth

- 1/3 cup finely chopped onion

- Cooking spray

- 2 tsp. chopped chives

- 2 tbsp. butter

Directions

1. Set a skillet over medium high heat. Spray with cooking spray and sauté onion for about 2 minutes.

2. Stir in white wine vinegar, white wine, and chicken broth; bring the mixture to a gentle boil.

3. Lower heat and cook for about 5 minutes or until the sauce is reduced to ¼ cup.

4. Stir in fresh chives and butter to serve.

Creamy White Lemon Sauce

Yield: 1/2 cup

Total Time: 5 Minutes

Prep Time: 5 Minutes

Cook Time: 0 Minutes

Ingredients

- 1 tsp. fresh lemon juice

- 2 tsp. white vinegar

- 1/4 cup canola mayonnaise

- 1/2 tsp. freshly ground black pepper

- 1 minced garlic clove

- 1/4 tsp. salt

Directions

Mix together all ingredients; stir well.

Amazing Baked Cranberry Sauce

Yield: 8 Servings

Total Time: 1 Hour 5 Minutes

Prep time: 5 Minutes

Cook Time: 1 Hour

Ingredients

- 1/3 cup brandy

- 2 cups white sugar

- 4 cups fresh cranberries

Directions

1. Preheat your oven to 300°F.

2. Mix sugar and cranberries in a baking dish.

3. Bake the mixture, stirring often for 1 hour.

4. Stir in the brandy before serving.

SIDE DISHES

Creamed Spinach

Yield: 4 Servings

Total Time: 25 Minutes

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Ingredients

- 1 tsp. all-purpose flour

- 1 pound fresh spinach

- 1 tsp. margarine or butter

- 1 tsp. salt

- 1/2 cup water

Directions

1. Rinse spinach under running water and remove stems.

2. Bring water to a boil in a pot; add spinach and cook for about 1 minute. Drain and reserve the water.

3. Puree the spinach in a food processor.

4. Mix the reserved water, flour and butter; add to the pureed spinach h and serve.

Roasted Yams

Yield: 2 Servings

Total Time: 40 Minutes

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ingredients

- 1 large peeled yam, chopped into small slices

- 2 tbsp. extra virgin olive oil

- 1 tsp. freshly ground black pepper

- 1 tsp. kosher salt

Directions

1. Preheat your oven to 350°F.

2. Prepare a baking dish by lining with aluminum foil.

3. Place the potato slices in the dish in a single layer and season with salt and pepper. Drizzle with olive oil and bake for about 30 minutes or until the potatoes are tender.

Spicy Green Beans

Yield: 6 Servings

Total Time: 35 Minutes

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Ingredients

- 1 shallot, thinly sliced

- 3 ounces pancetta, coarsely chopped

- 1 1/2 pounds rinsed and trimmed fresh green beans

- A pinch salt and black pepper

Directions

1. Bring a pot of salted water to a rolling boil; add green beans and boil until just tender, for about 4 minutes. Drain and immerse the beans into ice water to stop the cooking process.

2. Drain and set aside.

3. In a skillet, cook pancetta over medium high heat for a few minutes or until crispy; set aside.

4. Lower heat to medium and add shallots to the pancetta fat; stir for about 10 minutes or until golden browned.

5. Combine the green beans and pancetta in a skillet and toss; cook for about 2 minutes or until warmed through. Season with salt and pepper and serve.

Exquisite Mashed Potatoes

Yield: 4 Servings

Total Time: 40 Minutes

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ingredients

- 1/2 cup whole milk

- 1/4 cup butter

- 3 large russet peeled potatoes, halved lengthwise

- A pinch salt and ground black pepper

Directions

1. Add potatoes to a pot and cover with salted water. Bring the mixture to a rolling boil and lower heat to medium low.

2. Simmer, covered, for about 25 minutes or until potatoes are tender.

3. Drain and return the potatoes to pot.

4. Dry the potatoes over high heat for about 30 seconds before turning off the heat.

5. Using a potato masher, mash the potatoes, then stir in milk and butter. Mash until smooth. Season with salt and pepper and stir to blend well.

Intense Sautéed Broccoli

Yield: 6 Servings

Total Time: 25 Minutes

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Ingredients

- 2 tbsp. extra virgin olive oil

- 1 tsp. brown sugar

- 3 tbsp. Parmesan cheese, finely grated

- 1 pound broccoli florets

- 1/8 tsp. freshly ground black pepper

- 1/4 tsp. kosher salt

- 1 tsp. red pepper flakes

Directions

1. Bring a pot of water to a rolling boil.

2. Add broccoli and cook for about 2 minutes or until just tender.

3. Transfer the broccoli to a bowl of ice water and let sit for about 2 minutes to stop cooking process.

4. Transfer the broccoli to a paper towel lined dish and set aside.

5. Mix brown sugar and parmesan cheese in a small bowl or cup; set aside.

6. In a skillet, heat oil over medium high heat. Stir in broccoli, salt, red pepper flakes and pepper. Cook, stirring for about 2 minutes and remove from heat.

7. Top with the Parmesan mixture to serve.

Delicious Fried Cabbage with Garlic, Onion and Bacon

Yield: 6 Servings

Total Time: 1 Hour 15 Minutes

Prep Time: 15 Minutes

Cook Time: 1Hour

Ingredients

- 1 large head cored and sliced cabbage

- 6 slices bacon, chopped

- 2 minced cloves garlic

- 1 large diced onion

- 1/8 tsp. paprika

- 1/2 tsp. garlic powder

- 1/2 tsp. onion powder

- 1 tsp. pepper

- 1 tbsp. salt

Directions

1. Cook bacon in a stockpot set over medium high heat for about 10 minutes or until crispy.

2. Add garlic and onion and cook for 10 minutes more or until onion is caramelized.

3. Stir in cabbage for about 10 minutes. Stir in garlic powder, onion powder, pepper, salt and paprika.

4. Lower heat to low and simmer, covered, for about 30 minutes.

Balsamic Glazed Carrots

Yield: 4 Servings

Total Time: 15 Minutes

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Ingredients

- 3 cups baby carrots

- 1 tbsp. brown sugar

- 1 1/2 tbsp. balsamic vinegar

- 1 tbsp. olive oil

Directions

1. Add oil to a skillet set over medium high heat. Add carrots and sauté until tender, for about 10 minutes.

2. Stir in brown sugar and balsamic vinegar; mix to coat well before serving.

Roast Potatoes

Yield: 4 Servings

Total Time: 48 Minutes

Prep Time: 10 Minutes

Cook Time: 38 Minutes

Ingredients

- 5 cups peeled and sliced desiree potatoes

- 1 tbsp. chopped fresh rosemary

- 1 tsp. sea salt

- 1 tbsp. olive oil

Directions

1. Preheat your oven to 400°F.

2. Place the potatoes in a microwavable dish and cover with a plastic wrap.

3. Heat the microwave until just tender, for about 4 minutes on high. Drain and pat dry with paper towel.

4. Place the potatoes in a bowl and stir in oil, rosemary, sea salt and pepper; toss to combine.

5. Place the potatoes in a single layer in a roasting pan and roast in the preheated oven until golden and crisp, for about 40 minutes. Serve.

Bacon with Sautéed Brussels sprouts

Yield: 4 Servings

Total Time: 25 Minutes

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Ingredients

1. 2 tbsp. butter

2. 2/3 cups bacon rashers, coarsely chopped

3. 1.5 cups trimmed and halved Brussels sprouts

Directions

1. Add Brussels sprouts to a steamer basket set over a pan of boiling water; cook until just tender, for about 5 minutes.

2. In the meantime, fry bacon in a pan set over medium high heat until golden, for about 5 minutes.

3. Add butter and Brussels sprouts to bacon and toss until well combined. Season with salt and pepper to serve.

Bacon Avocado Salad

Yield: 4 Servings

Total Time: 20 Minutes

Prep Time: 15 Minutes

Cook Time: 5 Minutes

Ingredients

- 2 tbsp. olive oil

- 2 tsp. white wine vinegar

- 1 large avocado, sliced

- 175g bacon rashers

- 1 tsp. American mustard

- 2 thinly sliced green onions

- 1 medium tomato, chopped

Directions

1. Set a frying pan over medium heat; add bacon and cook until lightly browned, for about 2 minutes per side.

2. Roughly chop the cooked bacon and transfer to a bowl. Add onion, tomato and avocado.

3. Whisk together vinegar, mustard and oil in a jug and add to the salad. Toss until well combined and serve.

Peas With Prosciutto and Mint

Yield: 4 Servings

Total Time: 15 Minutes

Prep Time: 10 Minutes

Cook Time: 5 Minutes

Ingredients

- 30g butter

- 600g frozen peas

- 100g sliced prosciutto

- 1 tbsp. olive oil

- 1/4 cup chopped fresh mint

Directions

1. Add peas to a saucepan with boiling water and cook until just tender, for about 4 minutes. Drain.

2. In the meantime, heat oil in a pan set over medium heat; add prosciutto and cook, stirring, until crisp, for about 3 minutes.

3. In a large bowl, combine mint, prosciutto and peas and serve.

Sweet Potato Chips with Red Onion

Yield: 2 Servings

Total Time: 30 Minutes

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ingredients

- 1 tbsp. vegetable oil

- 2 red onions, halved, cut into wedges

- 1 peeled orange sweet potato, chopped into 2cm sticks

- Parsley

Directions

1. Preheat your oven to 475°F.

2. Prepare two baking trays by lining them with baking paper.

3. Toss onion with oil on one tray and place sweet potato on another tray.

4. Place the trays in the oven and bake for about 20 minutes or until potatoes are tender and golden brown.

5. Remove the trays from oven and sprinkle with parsley. Serve right away with fish fillets.

Roasted Cauliflower with Cranberries

Yield: 8 Servings

Total Time: 45 Minutes

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ingredients

- 2 medium heads cauliflower (1 1/2 to 2 lbs. each), sliced and broken in florets (8 cups)

- 1 large sweet yellow or red onion, cut into wedges (2 cups)

- 3 tablespoons olive oil

- 1 teaspoon kosher salt, divided

- 1 1/2 cups fresh or frozen cranberries

- 1/4 cup balsamic vinegar

- 1/4 cup honey

- 1/4 teaspoon freshly cracked pepper

- 1 tbsp. snipped fresh mint

Directions

1. Preheat your oven to 450°F.

2. Mix onion and cauliflower in a baking pan and drizzle with olive oil. Stir in ½ teaspoon salt until well coated and spread the mixture evenly.

3. Roast until onion and cauliflower are tender, stirring in the cranberries after 15 minutes of roasting.

4. In the meantime, whisk together honey, balsamic vinegar, pepper and the remaining salt in a saucepan. Simmer for about 10 minutes or until slightly thick.

5. Pour the vinegar mixture over the cauliflower mixture and toss to combine.

6. Transfer the mixture a serving platter and sprinkle with mint to serve.

Creamed Spinach

Yield: 8 Servings

Total Time: 19 Minutes

Prep Time: 15 Minutes

Cook Time: 4 Minutes

Ingredients

- 2 tbsp. evaporated milk

- 1/2 cup chicken broth

- 1 1/2 cups low-fat milk

- 4 tsp. all-purpose flour

- ½ cup finely chopped shallots

- 2 tsp. extra-virgin olive oil

- 20 ounces chopped spinach

- Freshly ground pepper

- Kosher salt

- Pinch of ground nutmeg

Directions

1. Rinse the spinach and squeeze out water.

2. Heat oil in a saucepan set over medium heat. Add shallot and sauté for 2 minutes or until softened. Stir in flour for about 30 seconds. Stir in broth and low-fat milk and continue cooking for about 3 minutes.

3. Add spinach and cook for about 5 minutes or until tender.

4. Stir in nutmeg, evaporated milk, salt and pepper.

Delicious  Strawberry Lemonade

Yield: 4 Servings

Total Time: 5 Minutes

Prep Time: 5 Minutes

Cook Time: 0 Minutes

Ingredients:

- 1 (10 oz.) package strawberries

- 4½ c. water

- 1 (12 oz.) can lemonade concentrate

Directions:

Mix together water and lemonade concentrate in a large pitcher. Stir in the strawberries and serve garnished with lemon slices and ice cubes.

Fruit Salad

Yield: 4 Servings

Total Time: 5 Minutes

Prep Time: 5 Minutes

Cook Time: 0 Minutes

Ingredients:

- 1 21 oz. can peach pie filling

- 1 15 oz. can mandarin oranges,  drained  and juices reserved

- 3 chunked  apples

- 3 sliced bananas

- 2 cup halved seedless green grapes

- 1 cup sweet cherries, pitted and halved

- 1 cup blackberries

- 1 pint blueberries

- 1 quart sliced strawberries

Directions:

1. In a large bowl, combine all fruit.

2. In a small bowl, combine pie filling and orange juice; stir into the fruit mixture and chill for at least 1 hour before serving.

Savory Red Cabbage

Yield: 6 Servings

Total Time: 1 Hour 15 Minutes

Prep Time: 15 Minutes

Cook Time: 1 Hour

Ingredients

- 1 1/2 pounds cored, quartered, and shredded red cabbage

- 1 crushed garlic clove

- 1 cup pitted prunes

- 1 cored, peeled and chopped tart apple

- 2 medium onions, chopped

- 1/2 cup water

- Ground nutmeg

- 2 tbsp. red wine vinegar

- 1 tsp. coriander seed

- 1 tsp. cumin seed

- 1/4 tsp. ground cloves

- 1 tsp. ground cinnamon

Directions

1. Combine all ingredients in a large pot; stir to mix well and cover. Cook, stirring frequently for about 1 hour or until the veggies are tender.

2. Serve warm or cold.

Sautéed Corn

Yield: 6 Servings

Total Time: 27 Minutes

Prep Time: 15 Minutes

Cook Time: 12 Minutes

Ingredients

- 1 tsp. extra virgin olive oil

- 1 tsp. minced garlic

- 1 seeded, cored, and diced green bell

- 2 cups fresh corn kernels

- 1/2 cup prosciutto, cut into strips

Directions

1. Heat olive oil in a skillet set over medium heat. Sauté prosciutto for about 5 minutes or until crisp.

2. Stir in garlic, bell pepper and corn. Continue sautéing for about 7 minutes more or until kernels are tender. Serve right away.

Guacamole Galore

This is a greet topping for salads and meats or simply as a dip.

Yields: 4 Servings

Total Time: 40 Minutes

Prep Time: 40 Minutes

Cook Time: 0 Minutes

Ingredients

- 2 ripe avocados

- ¼ tsp. sea salt

- Juice of ½ a lemon

- 1 tbsp. spice mix (a mixture of ½ tsp. cumin, ½ tsp. chili powder, 1 minced garlic, 1 minced red pepper and 1 finely chopped cilantro)

Directions

Combine all the ingredients in a bowl and mash them up together. Chill for 30 minutes then serve

Herbed Watermelon

There is nothing like a fresh start to the day.

Yields: 2 Servings

Total Time: 10 Minutes

Prep Time: 10 Minutes

Cook Time:  0 minutes

Ingredients

- ½ watermelon, diced

- 1 cup fresh herbs; cilantro, basil, oregano, mint and parsley

- 1tsp fresh ginger, minced

- 1 cup almond cream

Directions

Roughly, chop the herbs and mix with the watermelon in a bowl. Add the minced ginger and toss until thoroughly mixed. Finally, crumble the almond cream on the fruit mixture.

Parsnip Mash

Yields: 6 Servings

Total Time: 30 Minutes

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients

- 1 tbsp. olive oil

- 2 pounds parsnips

- 1 green onion, chopped

- Crushed black pepper and ground white pepper

- Sea salt

Directions

1. Peel parsnips and chop them into small pieces. Place the chopped parsnips into a pot and add enough water to cover. Cook until tender.

2. Transfer the cooked parsnips to a food processor along with olive oil; process to desired texture.

3. Season with ground white pepper and sea salt. Transfer the mixture to a bowl and sprinkle with chopped green onion and crushed black pepper. Serve immediately.

ENTREES

Lasagna Pepper Boats

Yield: 12 Servings

Total Time: 1 Hour 30 Minutes

Prep Time: 10 Minutes

Cook Time: 1 Hour 20 Minutes

Ingredients

- 1 pound ground beef

- 6 halved and seeded green bell peppers

- 1 can (6 ounce) tomato paste

- water as needed

- 3 cans (8 ounce) tomato sauce

- 1 cup shredded Cheddar cheese

- 2 cups shredded mozzarella cheese

- 1 container (12 ounce) cottage cheese

- Black pepper

- 1/2 tsp. dried oregano

- 1 tsp. salt

Directions

1. Preheat your oven to 350°F.

2. Place the bell peppers, cut side down, in a baking dish and season with salt. Add enough water to the dish to make ¼-inch depth.

3. Set a skillet over medium high heat. Brown beef, stirring, for about 7 minutes; drain and discard grease.

4. Stir in tomato paste, tomato sauce,oregano,1 teaspoon salt and black pepper to the skillet and bring the mixture to a gentle boil.

5. Lower the heat to low and simmer for about 15 minutes or until the flavors blend.

6. Stuff each bell pepper with a tablespoon of cottage cheese and top each with a layer of mozzarella and cheddar cheeses. Top with the meat sauce and sprinkle each with mozzarella and cheddar cheeses.

7. Bake for about 65 minutes or until cheeses melt and peppers are tender.

Chicken Enchiladas

Yield: 6 Servings

Total Time: 45 Minutes

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ingredients

- 1/4 cup milk

- 1 tbsp. butter

- 6 medium flour tortillas

- 1 cup shredded Cheddar cheese, divided

- 1 1/2 cups cooked chicken breast meat, cubed

- 1/2 cup sour cream

- 1 can (10.75 ounce)  cream of mushroom soup

- 1 can (4 ounce) diced green chiles

- 1/2 tsp. garlic powder

- 1/2 cup chopped green onions

Directions

1. Preheat your oven to 350°F.

2. Grease a large baking pan and set aside.

3. Melt butter in a medium sized saucepan set over medium heat; add green onion and sauté for about 4 minutes or until tender.

4. Stir in garlic powder, sour cream, cream of mushroom soup and green chiles.

5. Set aside three-quarter of the sauce.

6. Add ½ cup cheddar cheese and chicken to the remaining sauce in the pan; stir to mix well.

7. Lay the flour tortillas on a working surface and fill each with chicken mixture; roll up and arrange the, seam side down, in the baking dish.

8. Combine milk and the reserved sauce in a small bowl. Spoon the mixture over the tortillas and top with the remaining cheese.

9. Bake until cheese is bubbly, for about 35 minutes.

Chicken Cordon Bleu

Yield: 6 Servings

Total Time: 1 Hour

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Ingredients

- 3 tbsp. all-purpose flour

- 6 slices ham

- 6 slices Swiss cheese

- 6 chicken breast halves, skinless, boneless

- 1 cup heavy whipping cream

- 1 tbsp. cornstarch

- 1 tsp. chicken bouillon granules

- 1/2 cup dry white wine

- 6 tbsp. butter

- 1 tsp. paprika

Directions

1. Pound the chicken if too thick. Place a ham and cheese slice over each chicken breast and fold the edges over the filling; secure with toothpicks.

2. In a small bowl, mix together paprika and flour; coat the chicken.

3. Melt butter in a skillet set over medium high heat; add the chicken pieces and cook until browned.

4. Add bouillon and wine; lower heat to low and simmer, covered, until the juices run clear and chicken is no longer pink, for about 30 minutes.

5. Transfer the chicken to a platter and remove the toothpicks.

6. In a small bowl, blend together cream and cornstarch; slowly whisk into the skillet and cook until thickened. Pour the cornstarch mixture over the chicken to serve.

Taco Pie

Yield: 4 Servings

Total Time: 30 Minutes

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ingredients

- 1 pound ground beef

- 8 ounces shredded Mexican-style cheese blend

- 1 container (16 ounce) sour cream

- 1 package (1 ounce) taco seasoning mix

- 1 package (8 ounce) refrigerated crescent rolls

- 1 (14 ounce) bag crushed tortilla chips

Directions

1. Preheat your oven to 350°F.

2. Place the dough onto a square cake pan, spreading it flat. Follow package instructions to bake.

3. In the meantime, cook ground beef in a skillet set over medium high heat until browned.

4. Stir in taco seasoning until well mixed.

5. When the dough is done, remove the pan from oven and top with the meat mixture. Layer with cheese and sour cream and top with crushed nacho chips.

6. Continue baking for 10 minutes more or until cheese is melted.

Cocktail Meatballs

Yield: 10 Servings

Total Time: 1 Hour 45 Minutes

Prep Time: 20 Minutes

Cook Time: 1 Hour 25 Minutes

Ingredients

- 1 pound lean ground beef

- 1 egg

- 1 1/2 tsp. lemon juice

- 1 tbsp. brown sugar

- 3/4 cup chili sauce

- 1 can (8 ounce) jellied cranberry sauce

- 3 tbsp. minced onion

- 1/2 cup bread crumbs

- 2 tbsp. water

Directions

1. Preheat your oven to 350°F.

2. Mix together egg, ground beef, minced onion, breadcrumbs and water in a large bowl.

3. Form small meatballs and bake for about 25 minutes, turning once.

4. Blend together brown sugar, chili sauce, cranberry sauce, and lemon juice in a large saucepan or slow cooker over low heat.

5. Add the meatballs and simmer for about 1 hour.

Grilled Salmon

Yield: 6 Servings

Total Time: 2 Hours 31Minutes

Prep Time: 15 Minutes

Cook Time: 16 Minutes

Ingredients

- 1 1/2 pounds salmon fillets

- 1/4 cup vegetable oil

- 1/3 cup brown sugar

- 1/3 cup soy sauce

- garlic powder

- lemon pepper

- 1/3 cup water

- salt

Directions

1. Baste fish fillets with salt, garlic powder and lemon pepper.

2. Combine water, brown sugar, soy sauce and vegetable oil in a small bowl; stir until sugar is dissolved.

3. Transfer the soy sauce mixture to a resealable plastic bag; add fish, seal and shake to coat.

4. Chill for at least 2 hours to marinate.

5. Preheat your grill for medium heat and oil grill grate.

6. Arrange the fish on the grill and discard the marinade.

7. Grill for about 8 minutes per side or until cooked through.

Baked Teriyaki Chicken

Yield: 6 Servings

Total Time: 1 Hour 30 Minutes

Prep Time: 30 Minutes

Cook Time: 1 Hour

Ingredients

- 12 skinless chicken thighs

- 1/2 cup white sugar

- 1 tbsp. cornstarch

- 1/2 tsp. ground ginger

- 1 clove garlic, minced

- 1/4 cup cider vinegar

- 1/2 cup soy sauce

- 1 tbsp. cold water

- 1/4 tsp. ground black pepper

Directions

1. Combine garlic, vinegar, soy sauce, sugar, water, cornstarch, black pepper and ginger in a saucepan set over low heat. Simmer, stirring, until bubbly and thick.

2. Preheat your oven to 425°F.

3. Place chicken in an oiled baking dish and brush with the sauce. Turn the chicken over and brush again.

4. Bake for about 30 minutes, turn over and continue baking for 30 minutes more or until juices run clear and the chicken is no longer pink.

Herb Rubbed Sirloin Tip Roast

Yield: 6 Servings

Total Time: 1 Hour 45 Minutes

Prep Time: 15 Minutes

Cook Time: 1 Hour

Ingredients

- 3 pounds sirloin tip roast

- 2 tbsp. olive oil

- 1/2 tsp. dried thyme

- 1/2 tsp. dried oregano

- 1/2 tsp. ground cayenne pepper

- 1/2 tsp. onion powder

- 1/2 tsp. ground black pepper

- 1 tsp. garlic powder

- 1 tbsp. kosher salt

- 1 1/4 tbsp. paprika

Directions

1. Mix garlic powder, kosher salt, paprika, oregano, cayenne pepper, green onion, black pepper and thyme in a large bowl. Stir in olive oil and let sit for at least 15 minutes.

2. Preheat your oven to 350°F.

3. Prepare a baking sheet by lining it with aluminum foil.

4. Lay roast onto the baking sheet and cover with the spice mixture.

5. Roast for about 1 hour.

6. Remove from oven and let sit for at least 15 minutes before slicing.

Chuck Wagon Salad

Yield: 4 Servings

Total Time: 30 Minutes

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ingredients

- 1 cup uncooked wagon wheel pasta

- 1 cup sliced lean sirloin (cooked )

- 1 tomato, sliced

- 2 cups green leaf lettuce, roughly chopped

- 2 cups red leaf lettuce, roughly chopped

- 2 tbsp. Dijon mustard

- 2/3 cup barbecue sauce

- 1/2 cup green bell pepper, chopped

- 3/4 cup sliced onion

Directions

1. Cook pasta in water until tender; drain.

2. Mix beef, pasta, green pepper, and onion in a bowl.

3. In a small bowl, stir together mustard and barbecue sauce; stir into the pasta mixture.

4. Garnish the pasta mixture with tomatoes and serve over mixed greens

Pizza Casserole

Yield: 6-8 Servings

Total Time: 1 Hour

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Ingredients

- 1/2 pound lean ground beef

- 2 cups egg noodles

- 2 minced cloves garlic

- 1 onion, chopped

- 1 cup mozzarella cheese, shredded

- 4 tbsp. milk

- 16 ounces pizza sauce

- 1 cup pepperoni sausage, sliced

- 1 green bell pepper, chopped

Directions

1. Follow package instructions to cook noodles.

2. Preheat your oven to 350°F.

3. Combine ground beef, green bell pepper, garlic and onion in a skillet set over medium high heat; sauté until beef is browned. Drain fat and stir in milk, pizza sauce, pepperoni, and noodles; mix well and pour the mixture into a casserole dish.

4. Bake for about 20 minutes, then top with cheese and continue baking for 10 more minutes.

Meatball Nirvana

Yield: 12 Balls

Total Time: 40 Minutes

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ingredients

- 1 pound ground beef (extra lean)

- 1/2 tsp. sea salt

- 1 small onion, diced

- 1/2 cup seasoned bread crumbs

- 1/4 cup grated Parmesan cheese

- 1/3 cup skim milk

- 1 1/2 tbsp. Worcestershire sauce

- 1 dash hot pepper sauce

- 3/4 tsp.  red pepper flakes, crushed

- 3/4 tsp. dried oregano

- 1 1/2 tsp. Italian seasoning

- 1/2 tsp. garlic salt

Directions

1. Preheat your oven to 400°F.

2. Mix beef, hot pepper sauce, red pepper flakes, oregano, Italian seasoning, garlic salt, onion, salt, and Worcestershire sauce in a bowl. Stir in breadcrumbs, Parmesan cheese and milk until well blended.

3. Form small meatballs from the mixture and place then onto baking sheet.

4. Bake for about 25 minutes or until the centers are no longer pink.

Cabbage Rolls

Yield: 6 Servings

Total Time: 9 Hours 30 Minutes

Prep Time: 30 Minutes

Cook Time: 9 Hours

Ingredients

- 1 pound ground beef (extra lean)

- 1 tsp. Worcestershire sauce

- 1 tbsp. lemon juice

- 1 tbsp. brown sugar

- 1 can (8 ounce) tomato sauce

- 12 leaves cabbage

- 1/4 cup minced onion

- 1/4 cup milk

- 1 egg, beaten

- 1 cup cooked white rice

- 1 1/4 tsp. ground black pepper

- 1 1/4 tsp. salt

Directions

1. Fill a large pot with water and bring to a boil.

2. Add cabbage and boil for about 2 minutes; drain and set aside.

3. Combine ground beef,onion,milk,egg,1 cup cooked rice, salt and pepper in a large bowl.

4. Spoon about ¼ cup of the beef mixture into the center of each cooked cabbage leaf; roll and tuck in ends.

5. Place the cabbage rolls into slow cooker.

6. Mix together Worcestershire sauce, lemon juice, brown sugar, and tomato sauce in a small bowl; pour over the rolls and cover. Cook on low for about 8 hours.

Blue Ribbon Chili

Yield: 6-8 Servings

Total Time: 1 Hour 10 Minutes

Prep Time: 10 Minutes

Cook Time: 1 Hour

Ingredients

- 1 can (15 ounce) dark red kidney beans

- 1 can (15 ounce) light red kidney beans

- 2 pounds ground beef

- 4 tbsp. chili seasoning mix

- 1 jar (8 ounce) salsa

- 2 1/2 cups tomato sauce

- 1/2 tsp. garlic salt

- 1 tsp. ground black pepper

- 1/2 onion, chopped

Directions

1. Combine onion and ground beef in a saucepan set over medium heat; sauté until onion is tender and meat is browned, for about 10 minutes.

2. Stir in salsa, tomato sauce, garlic salt, black pepper, kidney beans and chili seasoning.

3. Lower heat and simmer for about 1 hour.

Spaghetti with spicy meat sauce

Yield: 4 Servings

Total Time: 30 Minutes

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ingredients

- 17 oz. extra lean beef mince

- 2 tbsp. olive oil

- 17 oz. dried spaghetti

- 1 14 oz. jar spaghetti sauce

- 5 oz. finely chopped mushroom caps

- 2 deseeded and finely chopped chilies

- 1 medium peeled and finely chopped white onion

- Ground black pepper

Directions

1. In a frying pan, heat olive oil over medium heat. Add onion and sauté until just soft, for about 3 minutes. Stir in beef mince and chilies and cook, stirring, until beef is browned, for about 5 minutes.

2. Stir in mushroom caps for about 2 minutes.

3. Stir in pepper and spaghetti sauce; lower heat to medium low and simmer, covered, for about 12 minutes.

4. In the meantime, follow package instructions to cook spaghetti in a pan of salted water until al dente.

5. Drain cooked spaghetti and serve hot with the meat sauce.

Tomato chicken

Yield: 6 Servings

Total Time: 1 Hour 10 Minutes

Prep Time: 10 Minutes

Cook Time: 1 Hour

Ingredients

- 2 tsp. olive oil

- 4 chicken thighs, trimmed

- 1/3 cup kalamata olives, pitted

- 4 green onions, chopped

- 1 tbsp. drained baby capers

- 1 medium green capsicum, sliced

- 1 medium red capsicum, sliced

- 2 tbsp. oregano, chopped

- 690g jar Val Verde traditional pasta sauce

- 400g can Val Verde peeled Italian tomatoes

- Cooked pasta

Directions

1. Preheat your oven to 350°F.

2. In a baking dish, heat oil over medium high heat; cook chicken until browned, for about 8 minutes.

3. Remove the pan from heat and drain excess fat.

4. Return the dish to heat and add tomatoes, chicken, olives, capers, capscum, onion and oregano.

5. Top with pasta sauce and season with pepper.

6. Bake the mixture until chicken is cooked through, for about 50 minutes.

7. Serve the chicken over pasta.

Grilled Salmon with Herb, Lemon and Risoni Salad

Yield: 4 Servings

Total Time: 45 Minutes

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ingredients

- 4 skinless salmon fillets

- 1 cup dried risoni pasta

- 1/4 cup olive oil

- 1/4 cup fresh lemon juice

- 1 1/2 tsp. grated lemon rind

- 1 1/2 tbsp. chopped parsley

- 1 1/2 tbsp. chopped fresh oregano

- 1/2 bunch dried watercress

- 1 bunch radishes, thinly sliced

Directions

1. Follow package instructions to cook risoni in a saucepan until tender. Drain.

2. In the meantime, mix lemon juice, lemon rind, parsley, salt and oregano in a bowl.

3. Whisk in oil until sauce thickens.

4. Preheat your barbecue flat plate over medium high heat; cook salmon for about 4 minutes per side.

5. In a bowl, combine radish, watercress, risoni and 2/3 of the lemon mixture; divide among the serving plates and top each with the lemon mixture.

Winter Vegetable Hash

Yield: 6 Servings

Total Time: 50 Minutes

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Ingredients

- 1/2 pound diced fresh shiitake mushrooms

- 1 pound diced potatoes

- 2 tbsp. butter

- 3 tbsp. olive oil

- 1 cup chopped kale

- 2 tsp. garlic powder

- 1 finely chopped shallot

- 1 small diced acorn squash

- 1 diced red bell pepper

- 4 sprigs fresh sage

- 1 pinch ground black pepper

- 1 pinch salt

Directions

1. Heat butter and oil in a skillet set over medium heat. Stir in shallot, squash, pepper, mushrooms, potatoes, salt, garlic powder and pepper. Cook the mixture, stirring occasionally, for about 25 minutes or until potatoes are tender.

2. Stir in sage and kale and continue cooking until kale is wilted, for about 5 minutes. Serve right away.

Black Beans and Rice

Yield: 10 Servings

Total Time: 30 Minutes

Prep Time: 5 Minutes

Cook Time: 25 Minutes

Ingredients

- 3 1/2 cups drained canned black beans

- 1 1/2 cups low-fat, low-sodium vegetable broth

- 3/4 cup white rice

- 1 tsp. olive oil

- 2 cloves garlic, minced

- 1 onion, chopped

- 1/4 tsp. cayenne pepper

- 1 tsp. ground cumin

Directions

1. Heat oil in a stockpot set over medium high heat; sauté garlic and onion for about 4 minutes or until fragrant. Stir in rice and continue sautéing for 2 minutes more.

2. Stir in vegetable broth and bring the mixture a gentle boil. Lower heat, cover and cook for about 20 minutes or until rice is tender. Stir in black beans and spices before serving.

Szechwan Shrimp

Yield: 4 Servings

Total Time: 20 Minutes

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Ingredients

- 12 ounces cooked shrimp

- 1 tsp. honey

- 2 tsp. cornstarch

- 1 tbsp. soy sauce

- 2 tbsp. ketchup

- 4 tbsp. water

- 4 minced cloves garlic

- 1/4 cup sliced green onions

- 1 tbsp. vegetable oil

- 1/4 tsp. ground ginger

- 1/2 tsp. crushed red pepper

Directions

1. Stir together honey, cornstarch, soy sauce, ketchup, water, ground ginger and crushed red pepper in a bowl. Set aside.

2. In a skillet set over medium high heat, heat oil until almost smoky. Stir in garlic and onion for about 30 seconds. Stir in shrimp and sauce and cook, stirring, until thick and bubbly.

Healthier Broiled Tilapia Parmesan

Yield: 8 Servings

Total Time: 15 Minutes

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Ingredients

- 2 pounds tilapia fillets

- 2 tbsp. fresh lemon juice

- 3 tbsp. light mayonnaise

- 1/8 cup butter, softened

- 1/2 cup Parmesan cheese

- 1/8 tsp. onion powder

- 1/4 tsp. ground black pepper

- 1/4 tsp. dried basil

- 1/8 tsp. celery salt

Directions

1. Preheat your oven broiler and oil a broiling pan.

2. In a bowl, mix together lemon juice, mayonnaise, butter, Parmesan cheese, onion powder, pepper, celery salt and dried basil; stir until well mixed and set aside.

3. Lay the fish fillets in a single layer in the pan and broil for about 3 minutes.

4. Flip them over and continue broiling for 3 minutes more.

5. Remove the pan from oven and top with the mayonnaise mixture.

6. Return the pan to the oven and broil for 2 minutes more.

Basil pesto pasta

Yield: 6 Servings

Total Time: 20 Minutes

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Ingredients

- 1/4 cup extra-virgin olive oil

- 2 tbsp. parmesan cheese, grated

- 1 garlic clove, crushed

- 2 tbsp. pine nuts, toasted

- 1 cup fresh basil leaves

- 14 oz. dried linguine pasta

- Parmesan cheese, shaved, to serve

Directions

1. Follow package instructions to cook pasta in boiling salted water until al tender. Drain and return to pan.

2. In the meantime, pulse together Parmesan, garlic, pine nuts and basil in a food processor until almost smooth.

3. Slowly add oil and continue pulsing until smooth. Stir in salt and pepper and add to cooked pasta. Toss until well combined and serve.

Spicy Eggplant

Yield: 6 Servings

Total Time: 45 Minutes

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Ingredients

- 2 tbsp. soy sauce

- 4 eggplants, cubed

- 2 tbsp. vegetable oil

- 1 tbsp. minced garlic

- 2 onions, thinly sliced

- 2 tbsp. vegetable oil

- 1/2 tsp. sesame oil

- Black pepper

- 1 tsp. white sugar

- 1 tbsp. chili garlic sauce

- 1 1/2 tbsp. oyster sauce

- 2 tbsp. water

Directions

1. In a large skillet, heat two tablespoons oil over medium high heat. Add eggplant cubes and cook, stirring, for about 5 minutes or until starting to brown.

2. Transfer the eggplant to a platter and set aside.

3. Add the remaining oil to the skillet and cook onions for about30 seconds or until almost tender.

4. Stir in garlic and continue cooking for 30 seconds more.

5. Mix in sugar, chili garlic sauce, oyster sauce, water, soy sauce and black pepper; stir to a smooth sauce.

6. Return eggplant cubes to the skillet and cook for about 5 minutes or until the eggplant is tender.

7. Stir in sesame oil until well combined and serve.

Paleo Style Mayo Squash Salad

Yield: 3 – 4 Servings

Ingredients

- 4 Tablespoons of finely diced red onion

- 1 cup of finely diced red pepper

- Half cup of Paleo friendly mayonnaise

- 1 cup of chopped tomatoes

- 12 ounces smoked sausage, chopped

- 1 spaghetti squash, cooked

Cooking Method

1. Take a large serving bowl and place all the ingredients in it.

2. Mix well.

3. Serve!

Grilled Chops with Flavorful Veggies

Yields: 4 Servings

Ingredients

- 3 cloves of garlic, crushed and divided

- 4 (¾ inch thick) pork chops, bone-in and trimmed

- 1 teaspoon of extra virgin olive oil, divided

- 4 teaspoons of chili powder, divided

- 2 Tablespoons of canola oil

- 3 Tablespoons of rice vinegar

- 6 cups of Napa cabbage, thinly sliced

- 1 teaspoon of Paleo friendly fish sauce (substitute: soy sauce)

- 4 scallions, thinly sliced

- 4 radishes, chopped into small strips

- Half teaspoon of sea salt

Cooking Method

1. Firstly, grease the grill and then preheat the griller to medium heat.

2. Now combine the canola oil, one crushed clove, fish sauce, half of the chili powder and rice vinegar in a large bowl. Whisk well.

3. Add the cabbage, radishes and scallions to the bowl. Stir to mix. Set aside.

4. Now combine remaining garlic, the remaining chili powder and salt in another mixing bowl. Mix well then add olive oil to it. Mix well. Now coat the chops in this mixture.

5. Make sure both sides of the chops are thoroughly coated in it.

6. Now grill the chops. Grill on one side for five minutes, flip over and then grill another side for five minutes, until the chops are done.

7. Place the grilled chops in a serving platter.

8. Serve with the Napa cabbage veggie mixture.

9. Enjoy!

Baked Beef with Mushroom and Squash

Yield: 6 Servings

Ingredients

- ¼ cup of fresh basil, chopped

- ¼ cup of water

- 1 ½ lbs of lean ground beef

- ¼ cup of fresh thyme, chopped

- 1 spaghetti squash, seeded and halved

- 1 medium white onion, chopped

- ¼ cup of fresh oregano, chopped

- 1 Tablespoon of red pepper flakes

- 1 red bell pepper, chopped

- 1 cup of mushrooms, sliced

- 2 ¾ cups of crushed tomatoes

- 1 medium sized zucchini, diced

- 1 green bell pepper, chopped

- 1 Tablespoon of extra virgin olive oil

Cooking Method

1. Preheat the oven to 400 degrees Fahrenheit.

2. Take a baking dish and pour the water in it.

3. Place the squash halves in the water in the baking dish.

4. Put this dish in the oven for about 35 minutes, until the squash is soft enough to grate.

5. In the meantime, heat a nonstick pan over medium high flame.

6. Put the beef and onion in the pan.

7. Cook and stir until the beef is browned and slightly crumbled.

8. When the beef is done, turn off the flame.

9. Now take another nonstick pan, put the oil in it and heat it over medium flame.

10. Put the zucchini, mushrooms, green bell pepper and red bell peppers in the oil.

11. Cook and stir until all the vegetables are slightly soft but crispy.

12. Then add the fresh basil, oregano, crushed tomatoes and thyme in it.

13. Simmer over medium heat for about ten minutes.

14. Now put the beef mixture in it. Mix well.

15. Reduce the heat of the stove to low.

16. Cook while stirring occasionally for about five minutes, then set aside.

17. When the squash is soft, carefully shred or coarsely mash it with the help of two forks.

18. Put this in the cooked beef mixture. Stir to mix.

19. Dish out and serve immediately!

Spicy Sautéed Mushrooms With Anchovy

Ingredients:

- 1 pound cremini mushrooms, chopped into small slice

- 2 medium anchovy fillets

- 3 medium minced garlic clove

- ¼ tsp. red pepper flakes

- 2 tbsp. olive oil

Directions

1. Heat olive oil in a skillet set over medium high heat. Add garlic, pepper flakes and anchovies. Cook, breaking the anchovy fillets with a spoon for about 1minute or until the mixture is fragrant.

2. Add mushrooms and continue cooking for about 12 minutes or until all liquid is evaporated and mushrooms become brown in color, stirring occasionally. Season the mixture with sea salt to taste. Serve immediately.

Vegetable Fried Cauli-Rice

Yields: 2 Servings

Total Time: 40 Minutes

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ingredients

- 1 head cauliflower

- 1 tbsp. olive oil

- 2-3 tbsp. coconut aminos

- 1/2 Onion

- ½ carrot and 1 green pepper

Directions

1. Set a medium sized pan over medium heat; add coconut oil. Add diced onion, carrots and peppers to the pan and sauté for about 5 to 10 minutes or until the veggies and are tender and onions translucent.

2. In the meantime, rice up the cauliflower.

3. Add coconut aminos to the cooked veggies along with the cauliflower.

4. Cover the pan and steam for about 10 minutes. Stir then continue steaming for 10 more minutes.

5. Serve.

Paleo Tomato Soup

Yield: 4 Servings

Total Time: 10 Minutes

Prep Time: 5 Minutes

Cook Time: 5 Minutes

Ingredients

- 1 tbsp. tomato paste

- 1 tsp.  garlic infused olive oil

- 2 cups homemade chicken stock

- 1 28-ounce can whole tomatoes

- Sea salt and ground black pepper

- 1/8 tsp. chipotle chili flakes

Directions

1. Combine all ingredients in a blender and blend until very smooth.

2. Transfer the soup to a saucepan and bring to a boil. Lower heat, cover and simmer the soup for about 5 minutes to blend the flavors.

Butternut Squash, Yams and Leek Soup

Yields: 6 Servings

Total Time:  15 Minutes

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Ingredients

- 2 tbsp. olive oil

- 64 ounces homemade chicken stock

- 2 cups peeled and chopped butternut squash

- 2 large peeled and chopped yams

- 3 leeks, chopped

Directions

1. Sauté the vegetables in extra virgin olive oil in a large soup pot. Add bone broth to the pot and simmer for about 10 minutes or until the veggies are tender.

2. Transfer the mixture to a blender and puree until smooth.

3. Serve the soup with chopped chives.

Spring Onion Soup

Yields: 5 Servings

Total Time: 45 Minutes

Prep Time: 10 Minutes

Cook Time: 35 Minutes

Ingredients

- 1 1/4 cups homemade chicken stock

- 2 pounds  trimmed and thinly sliced spring onions

- 2 tbsp. extra-virgin olive oil, and extra for drizzling

- 2 cups water

- 2 1/2 tsp. sea salt

Directions

1. In a large pot set over medium high heat, heat extra virgin olive oil; add onions and sauté, stirring occasionally, for about 15 minutes or until translucent.

2. Stir in bone broth, salt and water and bring to a simmer. Cook the mixture for about 15 minutes and remove from heat.

3. Let cook for at least 20 minutes. Blend the mixture, in batches, until very smooth.

4. To serve, divide the soup among four serving bowls and drizzle with olive oil.

Chicken and Dumplings

Yields: 4 Servings

Total Time: 40 Minutes

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ingredients

- 1 can (10.75-ounce) condensed cream-of-mushroom soup

- 1 package (10-ounce) mixed vegetables, frozen

- 1 3 1/2- to 4-pound shredded  rotisserie chicken

- Kosher salt and black pepper to taste

- 1 10-count tube refrigerated biscuits

Directions

1. Preheat your oven to 200°C (400°F).

2. In a large bowl, combine vegetables, chicken, 3/4 cup water, pepper, salt and soup.

3. Place the mixture in an oven-safe casserole dish and cover with foil. Bake for about 30 minutes. Place the biscuits on a baking sheet and place in the oven after 15 minutes of baking the chicken mixture. Remove both the biscuits and casserole from oven. Serve the casserole topped with the biscuits.

Crunchy Pan-Fried Chicken

Yields: 4 Servings

Total Time: 20 Minutes

Prep:  10 Minutes

Cook:  10 Minutes

Ingredients

- 1/4 cup extra virgin olive oil

- 1 large egg, beaten

- 4 chicken breasts, skinless, boneless

- 1/2 cup almond flour breadcrumbs

- 1/2 cup almond flour

- 1/2 tsp. pepper

Directions

1. In a shallow bowl, combine almond flour, pepper, and breadcrumbs. Dip the chicken breasts in the egg and then dredge in the cornmeal mixture.

2. Place the chicken in hot olive oil in a skillet set over medium high heat; cook until done, for about 3 to 5 minutes per side.

Coconut Curry Chicken

Yields: 3 Servings

Total Time:  30 Minutes

Prep Time: 5 Minutes

Cook Time: 25 Minutes

Ingredients

- 3 tbsp. coconut oil

- 1 cup shredded dried coconut

- 4 chicken breasts, skinless, boneless, and halved

- 2 tsp. paleo curry powder ( a mixture of ground coriander, paprika, cayenne powder, Indian chili powder, turmeric powder and salt)

- Sea salt

Directions

1. Preheat your oven to 175°C (350°F).

2. Rinse the chicken breasts and pat dry.

3. Add coconut oil to a bowl.

4. Combine curry powder and coconut in a shallow bowl. Dip the chicken in the coconut oil to coat well then roll in the coconut mixture. Arrange the chicken pieces a few inches apart in a baking dish and top with any remaining coconut mixture. Season with salt and bake for about 20 to 25 minutes.

Barbecue-Stuffed Potatoes

Yield: 4 Servings

Total Time: 17 Minutes

Prep Time:  5 Minutes

Cook Time:  12 Minutes

Ingredients

- 1 1/3 cups barbecue chicken, shredded

- 2 finely chopped green onions, separated

- 1/2 cup dairy-free sour cream

- 4 (6-ounce) baking potatoes

- 1/2 cup basic dairy-free cream cheese

Directions

1. With a fork, pierce the potatoes and arrange them on paper towels in a circle. Microwave the potatoes on high until done for about 10 minutes, rearranging the potatoes after 5 minutes.

2. In the meantime, mix 2 tablespoons onions and sour cream in a bowl and set aside.

3. Place the chicken in a bowl and cover with a plastic wrap. Remove the potatoes from the microwave and microwave the chicken on high until thoroughly heated, for about 2 minutes.

4. Cut the potatoes lengthwise into slices and fluff with a fork. Top each slice of potato with the chicken, cream cheese, sour cream and the remaining onions.

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Table of Contents

Table Of Contents:

Marinades.................................................................................p.1

Sauces.....................................................................................p.32 Sides.......................................................................................p.62 Entrees....................................................................................p.83