Shepherd's Pie

Makes one 9x9 casserole dish. Double recipe to fill a 10x15 casserole dish

Ingredients:

-instant mashed potato flakes-

-water

-milk

-butter

-salt

-1 cup cooked ground beef

-1 can of corn, drained

-1 can of tomato soup

-1 cup grated sharp cheddar cheese

Instructions:

-Preheat oven to 350 degrees

-Make approx. 4 cups of instant mashed potatoes according to package instructions

-In 9x9 casserole dish layer ground beef, corn, tomato soup, mashed potatoes, cheese

-Bake for 20 minutes or until cheese is lightly browned

Spaghetti Sauce

-In pot combine 32 oz tomato sauce, 1/2 lb cooked ground beef or precooked frozen meatballs, 2 heaping Tbls brown sugar, 1/4 cup dried minced onion, 1 tsp oregano, 1 tsp basil, 1/2 tsp garlic powder, 1/2 tsp salt, shake of chili powder
-Bring to boil, reduce heat to low, and simmer for at least 20 minutes or until ready to eat
-Serve with spaghetti noodles cooked according to package directions

Chicken rice casserole

This makes enough to put into 2 8x8 glass casserole dishes; one for dinner and one for leftovers!

Ingredients:
4 chicken breasts
chopped carrots
chopped celery
2 tbs butter
2 cups rice
2 cups chicken broth
2 cups water
dried minced onion
garlic powder

Chicken rub:
1/2 tsp garlic powder
1/2 tsp minced onion
1 tsp paprika
1 tsp thyme
3/4 tsp salt
1/4 tsp chili powder
black pepper to taste

Directions:
1. Preheat oven to 350 degrees
2. Bring chicken broth (or water and chicken bullion), water, generous shake of minced onions and garlic powder to a boil then let sit till needed off the heat
3. Melt butter in both casserole dishes and stir in rice, chicken broth mixture, carrots, and celery
3. Coat chicken with rub and place on top of rice
4. Cover in foil and cook for 30 minutes, uncover and cook 15-20 minutes longer

*Can also make rice in a pot, cook the chicken, carrots, and spices in butter in another pot, adding softer vegetables at the end to cook, then mix back in the rice.

Lemon herb chicken noodle soup

Ingredients:
- 1 cup orzo noodles (it looks like rice; egg noodles could be substituted but adjust boiling time accordingly)
- 2 chicken breasts, cut into slivers or cubed
- 3/4 cup sliced carrots
- 2 chicken bullion cubes
- 5 cups water + more as needed if there's not enough broth
-  ~1 Tbl lemon juice (add more to broth to taste)
- olive oil
- sage, thyme, pepper, salt, garlic powder, minced dried onion

Directions:
-In frying pan, mix chicken and carrots, coat lightly with olive oil and lemon juice and very generously sprinkle with all the herbs, onion, garlic, and salt
-Cook over medium heat until chicken is browned slightly
-Meanwhile, bring water to boil and add chicken bullion
-When chicken and carrots are finished, add to pot with the orzo
-Add more spices, garlic, onion, salt, and lemon to taste
-Cook for 10 minutes or until orzo is al dente
-Enjoy!

Hearty vegetable soup

This recipe makes a big pot of very hearty vegetable soup.  I like to make this in the winter when we're feeling sick or have low energy.  It definitely wakes you up and makes you feel good!  This is a great recipe to share with others because it can be hard to eat it all by yourself within a few days, even using it for lunch every day.

Ingredients:

• 2 potatoes, peeled and diced
• 3/4 bag baby carrots or 2-3 large carrots, peeled and diced
• 2 stalks of celery, washed and sliced
• 1 cup cooked hamburger
• 1/2-1 tbs chopped dried onion
• 1-3 tsp garlic powder
• 7 cups water
• 16 oz tomato sauce
• 1/2 cup barley
• 1/2 cup green lentils (or mixed lentils)
• 1 can whole kernel sweet corn
• 1 can of beans (I use a mix of kidney, pinto, and black beans)
• 2 beef bullion cubes
• 1/2-2 tsp basil
• 1-2 bay leaves
• optional: frozen green beans, peas, diced squash, or any favorite vegetables in the last 15 minutes of cooking to increase the amount of veggies in the soup but beware of overflowing the pot

Instructions:

• Add all the ingredients to the pot and bring to a boil.  Decrease heat to a low simmer and cook for at least half an hour, until potatoes are cooked through and easily pierced with a fork.  Stir occasionally to prevent boiling over.
• Enjoy!

Sweet and spicy pork chops

Pork is a versatile meat that nearly any flavor used on beef or chicken can be applied.  It also tends to be a cheap.  Our sauce pan only fits two pork chops; you can easily make more for leftovers if your pan is bigger or use pork cut into bite-sized pieces to increase the number of servings.

Ingredients:

• 2 bone-in pork loin chops (or any cut of pork really)
• brown sugar
• honey
• salt
• fresh or dried minced ginger
• chili powder
• red pepper flakes
• Worcestershire sauce
• olive oil
• egg noodles

Instructions:

• Put egg noodles in a pot of water and set to boil on the back-burner according to package instructions.
• Cover bottom of pan with olive oil, heat to medium-low and put in pork chops. 
• Drizzle both sides with brown sugar, honey, salt, pepper, fresh diced ginger, chili powder. 
• Cook until not raw, turning pork chops occasionally to allow for even browning.
• Turn up the heat once cooked to sear the pork chops a bit and then reduce heat back to low.
• Add Worcestershire, more brown sugar, and dried ginger to create a sauce in the pan.  Stir occasionally while simmering.  Taste and add more ingredients as needed (more brown sugar for a sweeter sauce, more chili powder for a spicier one).  Sauce will not get thicker; I prefer a thinner sauce with this recipe.  Cornstarch can be added if desired.
• Serve with egg noodles.

Orange Chicken

Tangy, sweet, and full of citrus, this is a definite favorite.  Beware; however, that there will be no leftovers! If you use gluten-free soy sauce, this and most stir-fries are gluten free! (But this one is not healthy, as yummy as it is.)

Ingredients:

Sauce:

• 2+ cups orange juice (I use the pulp-free frozen concentrate kind)
• 2 good pours of soy sauce
• 1 tbs vinegar
• 3-4 tbs brown sugar
• shake of dried minced onion
• shake of garlic powder
• red chili pepper flakes (add according to desired heat)
• 1/4 cup cold water
• 2 spoonfuls cornstarch
• rice
• chicken (we use Jasmine)

Instructions:
Mix sauce and allow to simmer then get rice ready so it can also simmer on a back-burner.  Then make chicken.  Once chicken is cooked, add to sauce.  Rice should be ready at about the same time the chicken is and can be left, covered, to keep warm until ready.
     Sauce

• Mix orange juice, soy sauce, vinegar, brown sugar, onion, garlic, and pepper flakes in a pot.  Bring to a boil, stirring frequently to avoid burning.  Turn down heat to a low simmer.  Sauce will look brown.  Taste and adjust if needed--sauce should be sweet, tangy, with some kick.
• When chicken is ready, mix water and cornstarch in a cup.  Add to sauce, bring to a boil, and stir until sauce is thickened.
• Put chicken into sauce and cook on medium, stirring occasionally, until chicken is coated and gooey.
• Serve chicken over rice with extra sauce poured on top.

     Rice

• Rinse about 2 cups rice and add to 4 cups of water in a medium to large pot.  Cover and simmer over medium-low heat until rice has absorbed all the water and is tender or as instructed by package.

     Chicken

• Cut 2-4 thawed chicken breasts into bite size pieces
• Restaurant-style chicken: drench in cornstarch and fry in canola oil until golden brown. Then dump in sauce and simmer for at least 5 minutes until gooey and delicious.
• Simple chicken: Put a little bit of olive oil in a saute pan and brown chicken until cooked through and slightly golden.