Jump To A Recipe

• Pot Roast
• Zuppa Toscana
• Thai Green Chicken Coconut Curry
• Asian Beef Bowls
• Creamy Jalapeno Dip
• Jalapeno Poppers
• Banana Pudding

• 2 to 3 lb beef chuck roast
• 4 to 6 carrots, chopped
• 2 lb potatoes, cut into large chunks
• 1 large onion, sliced
• 4 cups low-sodium beef broth
• 4 cloves garlic, minced
• 2 tsp rosemary
• 2 tsp thyme
• 1 cup brown sugar
• 1/2 cup salt
• 1 packet of pot roast seasoning

Instructions

1. Pat the beef dry and rub with salt and brown sugar. Wrap and refrigerate for a few hours or overnight.
2. Sear the roast on all sides until browned.
3. Transfer the roast to a Dutch oven or Crock Pot and add carrots, potatoes, onion, and garlic.
4. Pour the beef broth over everything and season with rosemary, thyme, and the pot roast seasoning packet.
5. Cover and cook until fork-tender.
6. Low: 8 to 10 hours
7. High: 4 to 6 hours
   Shred if desired.

Ingredients

• 1 lb Italian sausage
• 4 slices bacon, chopped
• 1 small white onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 3 to 4 russet potatoes, sliced
• 1 cup heavy cream
• 2 cups kale, chopped
• Salt and pepper to taste
• Italian seasoning to taste
• Red pepper flakes, optional

Instructions

1. Cook the sausage in a large pot until browned. Remove and set aside.
2. In the same pot, cook bacon until crisp. Add onion and cook until softened.
3. Add garlic and cook until fragrant.
4. Pour in broth and add potatoes. Simmer until potatoes are fork-tender.
5. Stir in sausage, cream, and kale. Simmer 5 to 10 minutes until kale is wilted.
6. Season with salt, pepper, Italian seasoning, and red pepper flakes.

Ingredients

• 1 to 1.5 lb chicken, cut into bite-sized pieces
• 1 tbsp oil
• 1 small onion, sliced or diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 to 3 tbsp Thai green curry paste
• 1 can of coconut milk
• 1 cup chicken broth
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 small eggplant, chopped
• 1 can baby corn, drained
• 1 cup mushrooms, sliced
• 1 can of bamboo shoots, drained

Instructions

1. Heat oil in a large pot or deep skillet over medium heat.
2. Add chicken and cook until lightly browned. Remove and set aside.
3. In the same pot, add the onion and cook until softened.
4. Stir in garlic and ginger and cook until fragrant.
5. Add Thai green curry paste and cook for 1 to 2 minutes to release the flavor.
6. Pour in coconut milk, chicken broth, soy sauce, and brown sugar. Stir to combine.
7. Add eggplant, baby corn, mushrooms, and bamboo shoots.
8. Return chicken to the pot and bring to a gentle simmer.
9. Cover and cook 20 to 30 minutes, until chicken is cooked through and vegetables are tender.
10. Taste and adjust seasoning if needed.

Ingredients

• 1 lb ground beef
• 1 tbsp oil
• 1 small onion, diced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tsp sesame oil
• 1 tsp rice vinegar
• Salt and pepper to taste
• Cooked rice, for serving
• Optional toppings: green onion, sesame seeds, avocado, cucumber

Instructions

1. Heat oil in a skillet over medium heat.
2. Add ground beef and cook until browned, breaking it up as it cooks.
3. Add onion, green bell pepper, and red bell pepper. Cook until softened.
4. Stir in garlic and cook until fragrant.
5. Pour in soy sauce, brown sugar, sesame oil, and rice vinegar.
6. Stir well and simmer for 5 to 10 minutes until the sauce thickens and coats the beef.
7. Taste and adjust seasoning with salt and pepper if needed.
8. Serve over rice and add toppings as desired.

Ingredients

• 4 to 5 jalapenos, diced
• 3 tomatillos
• 1/2 bunch cilantro, stems removed
• Juice of 1 lime
• 16 oz sour cream
• 1 packet ranch seasoning
• 1 to 2 cloves of garlic
• 3 tbsp milk
• Salt, pepper, and garlic powder to taste

Instructions

1. Boil tomatillos until they soften and change color, then remove from water.
2. Dice jalapenos and garlic.
3. Remove stems from cilantro.
4. Blend jalapenos, garlic, cilantro, and tomatillos until smooth.
5. Add sour cream, ranch seasoning, milk, lime juice, and additional seasonings.
6. Blend until everything is smooth and the same consistency.
7. Serve immediately or refrigerate to chill.

Ingredients

• 10 jalapenos
• 1 to 2 packs low-sodium bacon
• 1 to 2 cups shredded Mexican cheese
• 8 oz cream cheese
• Cajun seasoning to taste

Instructions

1. Clean jalapenos and slice them vertically.
2. Scoop out seeds and membranes.
3. Place cream cheese in a bowl and microwave for 10 to 15 seconds to soften.
4. Mix cream cheese, shredded Mexican cheese, and Cajun seasoning until combined.
5. Spoon the mixture into each jalapeno half.
6. Wrap each filled jalapeno with a slice of bacon.
7. Arrange on a baking sheet.
8. Bake at 425 degrees for 30 minutes.
9. Check for crispiness and bake an additional 15 minutes if needed.

Ingredients

• 1 box vanilla pudding mix
• 2 cups cold milk
• 1 can of sweetened condensed milk
• 8 oz whipped topping
• 1 box vanilla wafers
• 4 to 5 ripe bananas, sliced

Instructions

1. In a bowl, whisk pudding mix and cold milk until thickened.
2. Stir in sweetened condensed milk until fully combined.
3. Fold in whipped topping until smooth.
4. In a serving dish, layer vanilla wafers on the bottom.
5. Add a layer of sliced bananas.
6. Spread a layer of pudding mixture over the bananas.
7. Repeat layers until ingredients are used, ending with pudding on top.
8. Chill in the refrigerator for at least 2 hours before serving.