Mozzarella Stuffed Meatloaf

Ingredients

    1 pound ground beef (85%)
    1 cup bread crumbs
    1 tsp dried basil
    1 tsp dried oregano
    1 tsp dried parsley
    1 tsp salt
    ½ tsp black pepper
    ½ cup milk
    2 TB worcestershire sauce
    8 oz fresh mozzarella, sliced
    1 cup ketchup
    ¼ cup brown sugar, tightly packed
    1 TB worcestershire sauce
    1 TB red wine vinegar
    2 cloves garlic, crushed
    ? tsp salt
    pinch cayenne pepper 

 Instructions 

    Preheat oven to 350 degrees. Lightly grease a glass baking pan (9x13) with nonstick cooking spray.
    In a large mixing bowl combine ground beef, bread crumbs, basil, oregano, parsley, salt, 

        pepper, milk, and worcestershire sauce. Knead until combined.
    Divide meat in half. Shape one half of the meat into the bottom half of the loaf and 

        place in prepared pan. 

    Place mozzarella slices down the center, leaving ½ inch around the ends and sides. 

    Shape remaining half of meat as the top half of the loaf, sealing the edges. This is a free-form loaf so

        it doesn't need to be perfect.
    In a small mixing bowl whisk together ketchup, brown sugar, worcestershire sauce, red wine 

       vinegar, garlic, salt, and cayenne pepper. 

    Pour half of this mixture over the meatloaf, reserving the remaining half for later.
    Bake in the preheated oven for 45 minutes.
    After 45 minutes, remove from oven and pour the remaining sauce over the loaf.

    Increase temperature to 400 degrees and bake for an additional 15 minutes.
    Let rest 5 to 10 minutes before serving.

Grandma's Pot Roast

POT ROAST
Makes 6 to 8 servings

3 pound boneless beef chuck roast
Kosher salt and ground black pepper
3 tablespoons canola oil
4 tablespoons butter
2 medium red onions, cut into quarters
4 carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 rutabaga, peeled and cut into 12 to 16 pieces, about a pound
8 cremini mushrooms, halved
2 parsnips, peeled and cut into 2-inch pieces
1 head garlic, top cut off to expose cloves
¾ cup tomato paste
2 bay leaves
3 sprigs rosemary
1 ½ cups red wine, preferably cabernet
4 cups beef broth

1. Heat oven to 340 degrees. Season meat generously with salt and pepper. Heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, three to four minutes per side. Remove meat to a plate.
2. Reduce heat to medium and add butter to the pan. Melt the butter and add the vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, eight to 10 minutes.
3. Add tomato paste and cook, stirring frequently, until it darkens slightly, about five minutes.
4. Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, five to seven minutes.
5. Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for two hours, 20 minutes.
6. Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.

http://www.seattletimes.com/life/food-drink/pot-roast-like-grandma-used-to-make/

BBQ Brisket Sandwiches

Ingredients
Brisket:

• 4 pounds beef brisket
• 2 large onions, sliced
• 7 cloves garlic, minced
• 2 cups beef broth
• 3 tablespoons paprika
• 2 tablespoons Worcestershire sauce
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 tablespoon dark brown sugar, packed
• 1 tablespoon olive oil
• 1 teaspoon cayenne pepper
• coarse salt and freshly ground pepper, to taste
• 6-8 hamburger buns

BBQ Sauce:

• 1 cup ketchup
• 1/2 cup brown sugar, packed
• 1/2 cup water
• 3 tablespoons cider vinegar
• 3 tablespoons Worcestershire sauce
• 2 tablespoons adobo sauce
• 1 1/2 teaspoons garlic powder
• freshly ground pepper, to taste

Directions

1. In a large bowl, mix together BBQ ingredients: ketchup, brown sugar, water, vinegar, Worcestershire, adobo sauce, garlic powder, salt and pepper. Pour mixture into the slow cooker.
2. Heat a large sauté pan or heavy skillet over medium heat and pour in olive oil. Once hot, add onions and reduce heat to medium-low. Cook for 20 minutes, stirring frequently, until onions have caramelized.
3. Remove brisket from packaging and pat it dry with paper towels. Then season generously with salt and pepper.
4. Heat a second large pan or skillet over medium-high heat and sear both sides of brisket just until you get a nice, dark crust. Remove brisket and set aside.
5. In a medium bowl, combine Worcestershire sauce, paprika, cumin, chili powder, brown sugar and cayenne pepper and mix together well to create seasoning.
6. Cut brisket in half widthwise and rub all over with brisket seasoning. Place both halves fat side up in the slow cooker.
7. Carefully press minced garlic into meat and place caramelized onions on top and around brisket. Then pour in beef broth. Stir liquids around the meat.
8. Cover and cook brisket on low for 8 hours, or until meat is tender.
9. Remove brisket from slow cooker and place on a clean cutting board. Slice meat into 1/4-inch thick pieces.
10. Use a spoon to remove fat from top of cooking sauce and discard.
11. Arrange sliced meat on hamburger buns and pour sauce over the top. Serve immediately.

UNSTUFFED CABBAGE ROLLS

Ingredients:

1 1/2 to 2 pounds lean ground beef
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) low sodium diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt

Directions:

In a large skillet, heat olive oil over medium heat.

Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.

Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. 

Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Yield: Serves 6 to 8.

Egg Roll stuffing.

Ingredients:

1 bag coleslaw mix
1 lb pork sausage
2 cloves garlic minced (or garlic pwdr)
1 tsp ground ginger
Salt to taste
1/4 c onion diced

Directions:
 
Brown the sausage in a large skillet and add the other ingredients right on top. 
Cover and cook on the stovetop about 5 min on med. remove lid, stir/toss and taste. 
Finish to your taste/texture preference.

Egg roll assembly.

Rice paper wrappers, 6 to 8" diameter
egg whites.

Brush one side of the wrap with egg white, and deposit filling.  Roll the contents up, and use wash to seal the roll.

Deep fry, or bake till brown.

Cowboy Bean And Potato Chili

Ingredients

• 4 (15 oz.) cans assorted beans (black, kidney, butter, pinto, black-eyed peas, etc.)
• 1 pound bacon, cut into small cubes
• 1 white onion
• 1 jalapeno chili, seeds removed, minced
• 2 cloves garlic, minced
• 1/3 cup honey or brown sugar
• 1/3 cup preferred barbeque sauce
• 1/3 cup ketchup
• 1 tablespoon apple cider vinegar
• 1/2 tablespoon chili powder
• 2 teaspoons Worcestershire sauce
• salt and pepper, to taste
• 6-8 baking potatoes
• 1/4 cup olive oil
• 1/4 cup Parmesan cheese
• sea salt, to taste

Directions

1. In a large stockpot or Dutch oven over medium-high heat, cook bacon until crispy, and fat is rendered.
2. Add onions to the pot and cook until softened and translucent. 6-8 minutes.
3. Add minced garlic and jalapeno and cook for 2 minutes, stirring frequently. Optional: transfer vegetables to crock pot or keep on the stove.
4. Pour beans into Dutch oven and add honey (or brown sugar), barbeque sauce, ketchup, vinegar and Worcestershire sauce, and stir well.
5. Season with chili powder, salt and pepper, and cook on low heat for 4 hours.
6. Taste and adjust seasoning, if necessary.
7. Preheat oven to 400 F.
8. While beans are cooking, prepare potatoes by cutting off a little slice on the bottom so that the potatoes sit solidly on baking sheet.
9. Carefully cut horizontal slices along the length of the potato, leaving 1/4-inch at the bottom so potato doesn’t fall apart.
10. Drizzle olive oil over the tops of the potatoes and sprinkle them with Parmesan and sea salt.
11. Cover with aluminum foil, place in oven and bake for 30 minutes.
12. Uncover and bake for another 15-20, or until fork tender.
13. Enjoy!

Amazing Muffin Cups

Recipe published by Johnsonville and Egg-Lands Best brands.

Beef Bourguignon

Ingredients

Marinade:
5 cloves garlic, smashed
3 fresh bay leaves
2 carrots, peeled and halved
2 ribs celery, halved
1 large onion, peeled and quartered
One 750-ml bottle red wine, such as Burgundy
4 pounds beef chuck, cut into 1-inch chunks

Stew:
Extra-virgin olive oil
Kosher salt
1/2 cup all-purpose flour
8 ounces slab bacon, cut into lardons
1 pound cremini or white button mushrooms, quartered
2 carrots, peeled and cut into 1/4-inch dice
2 ribs celery, cut into 1/4-inch dice
2 cloves garlic, finely chopped
1 large onion, peeled and cut into 1/4-inch dice
1/4 cup tomato paste
3 to 4 cups beef stock
3 fresh bay leaves
1 bundle fresh thyme
1 pound red bliss potatoes, quartered
1/2 bunch fresh chives, finely chopped, for garnish
Crusty bread, for serving

Directions

For the marinade: Combine the garlic, bay leaves, carrots, celery, onions and wine in a large bowl or container. Add the beef; cover and let sit in the refrigerator at least 4 hours or overnight. (This is a really important step: it makes a huge flavor difference.)

For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the marinade and discard. Reserve 2 cups of the marinade.

Preheat the oven to 350 degrees F.

Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Sprinkle the beef with salt and toss with the flour; do not flour the beef until you're ready to brown it. Add the flour-coated beef to the hot pan, but be sure to not crowd the pan; you will need to work in four batches. Brown the meat well on all sides, 12 to 15 minutes. Remove from the pan to a baking sheet.

After the first two batches, deglaze the pot with 1/2 cup of the reserved marinade, scraping up any browned bits. Drain the liquid into a small bowl. Add more olive oil to the pan to coat and cook the remaining two batches of meat. Add the meat to the baking sheet. Deglaze the pan with 1/2 cup marinade, scraping up any browned bits.

Add the bacon and cook until it gets brown and crispy, about 5 minutes. Toss in the mushrooms, carrots, celery, garlic and onions, and season with salt. Cook until the mixture starts to soften and becomes very aromatic, about 10 minutes. Add the tomato paste and cook, 1 to 2 minutes. Add the remaining 1 cup marinade and deglaze the pan, stirring up any browned bits, 1 minute. Add the beef. Stir to combine and cook until the wine has reduced by half, 1 to 2 minutes. Add enough of the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme bundle. Cover the pan, bring the liquid to a boil and put in the oven.

Cook the beef for 2 hours. During the last hour of cooking time, add the potatoes. Cover the pan with the lid and put the stew back in the oven to cook for an additional hour.

Remove the pot from the oven and skim off any excess grease from the surface of the stew. Garnish with the chives and serve with crusty bread to sop up all the sauce.

Read more at: http://www.foodnetwork.com/recipes/anne-burrell/beef-bourguignon-recipe.html

Hamburger Potato Cheese Casserole

Ingredients

5 large russet potatoes, peeled and sliced about 1/4-1/2 inch thick
2 -3 tablespoons chopped onions
1 lb ground beef ( really lean is preferable)
salt and pepper
Cheese sauce (the same one I use for macaroni and cheese)
2 cups milk ( I use skim)
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces shredded sharp cheddar cheese
ketchup ( optional condiment) 

Directions

1. Use 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish.
2.Preheat oven to 350.
3.Brown hamburger and onion.
4.Place a layer of sliced potatoes in casserole dish, top with half of hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is - you can always salt it later if it needs it).
5.Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired).
6.Make Cheese sauce:.
7.Melt 3 T butter in saucepan over med-high heat.
8.Add 3 T flour, and the salt and pepper. Stir quickly to blend.
9.Add 2 cups milk; stir with whisk to incorporate butter/flour mixture.
10.Reduce heat, stir till thickened and bubbly.
11.Remove from heat and add shredded cheddar. Stir until cheese melts.
12.Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all of the crevices so it's well coated.
13.Cover and place in oven. Bake for about 1 1/2 hours, till potatoes are tender and top is browned. I like to take off the lid for the last 20 minutes or so to brown the top a bit.
14.Even with the leanest ground beef, this can get little pools of grease on top - Spoon these off. It doesn't mean the whole thing is greasy - just cheesy.

Wine Marinated Pot Roast

Ingredients

• 3 to 3 1/2 pound boneless beef chuck
• 1 (750mL) bottle red wine
• salt and pepper
• 2 Tablespoons olive oil
• 1 (10.5 ounce) can beef consomme
• 1/4 cup tomato paste
• 1 Tablespoons herbes de Provence
• 1 Tablespoon Dijon mustard
• 3 cloves chopped garlic
• 2 bay leaves
• 1 onion, sliced
• 4 carrots
• 4 parsnips
• 2 cups cremini mushrooms
• 2 stalks celery
• 1/4 cup flat leaf parsley

Instructions

1. Trim any fat from the beef chuck. Put the beef in a large Ziploc bag and pour a bottle of red wine over the beef. Marinate overnight in the refrigerator.
2. The next day, take the beef out of the bag, reserving the liquid. Dry the beef on paper towels and season well with salt and pepper.
3. Preheat a Dutch oven over high heat. Add oil to the pan and brown the beef on both sides. Drain any fat.
4. In a saucepan, bring the reserved wine to a boil. Reduce the heat, and simmer until the wine is reduced by half. It takes about 15 to 20 minutes.
5. When the wine had reduced, add the beef consomme, tomato paste, herbes de Provence, Dijon, garlic, and bay leaves. Bring to a boil, and simmer again for another 5 minutes.
6. Pour the wine mixture over the pot roast. Add the onions. Cover and put in a preheated 325 degree oven for 2 1/2 hours.  Cook in crockpot for 3 1/2 hours.
7. While the pot roast is cooking, prep your vegetables.
8. After 2 1/2 hours, add the vegetables. Cover again, and cook for another hour.
9. Check to make sure that the pot roast is tender and begins to fall apart. If it doesn’t put it back in the oven until it does.

Pressure Cooker Bolognese

Yield: about 4 1/2 cups Total Time: 1 hour 25 minutes

Ingredients:

1 tablespoon olive oil

1 tablespoon butter

4 ounces chopped pancetta

1 diced onion

1 peeled and diced carrot

1 diced celery stalk

2 minced garlic cloves

3/4 pound ground beef

3/4 pound ground pork

1/4 cup tomato paste

1/2 cup red wine

1 1/2 cups chicken stock

1 cup milk

2 bay leaves

2 tablespoons heavy cream

1 pound cooked pappardelle past

Parmesan Cheese

Olive Oil

Salt

Pepper

Directions:

Use Electric Pressure Cooker.  Medium heat, or Sauté

Warm 1 tablespoon olive oil and 1 tablespoon butter. 

Add 4 ounces chopped pancetta and cook, stirring often, until starting to crisp, about 10 minutes. 

Add diced onion, peeled and diced carrot, diced celery stalk, and  minced garlic cloves and cook until onion is soft, 8 to 10 minutes. 

Add ground beef and ground pork and cook, stirring often, until meat is fully cooked, 8 to 10 minutes. 

Carefully lift insert out of pressure cooker with a potholder and pour everything into a mesh strainer set over a bowl. 

Return meat mixture to pressure cooker insert and discard fat. 

Season with salt and pepper to taste. 

Stir in tomato paste and let cook about 2 minutes. 

Pour in red wine and cook until reduced by half. 

Stir in chicken stock, milk, and bay leaves. 

Close lid, set pressure to high, and set timer to 10 minutes (it will take about 5 minutes for the pressure to build before cooking automatically begins). 

Let pressure release naturally (about 15 minutes). 

Stir in heavy cream and continue cooking, stirring often with lid off until sauce is thick, 10 to 15 minutes more. 

Season to taste with salt and pepper. 

Serve with pappardelle pasta. 

Garnish with grated Parmesan and 1tbsp olive oil.

Mexican Beef Stew

Cook Time: 6 hrs in crock pot
Servings: 8

Ingredients

1 1/2 lbs. lean all natural stew beef (if u can find organic even better)
1 28oz. can diced tomatoes
1 can black beans
1 red bell pepper chopped
1/2 small onion chopped
1tsp. Cumin
2 tsp. chili powder
Garlic powder to taste
Sea salt to taste

Directions

Put all of the ingredients in crockpot on high and stir. 

Let this cook for about 6 hrs. or until meat is tender. 

Then with a slotted spoon dish out meat and weigh to your allotted protein count. 

Then break the meat up into small pieces-it almost shreds. Place in a bowl. 

Measure out 1cup of soupy mixture for 1count of carbs. 

Pour this over the meat and stir. 

Add 1oz. of avocado and 1 oz. of raw cheddar cheese for 2 counts of fat. 

Adjust portions for your allotted amounts of proteins, carbs, and fats. Do not know how many serving this makes as it depends on your allotted servings.

Pasta Bolognese Recipe

Ingredients:

If you can't find meatloaf mix, use 6 ounces (85 percent lean) ground beef and 6 ounces ground pork.

5 tablespoons unsalted butter

2 tablespoons finely chopped onion

2 tablespoons minced carrot

2 tablespoons minced celery

12 ounces meatloaf mix

Salt and pepper

1 cup whole milk

1 cup dry white wine

1 (28 ounce) can whole peeled tomatoes, drained with juice reserved, tomatoes chopped fine

1 pound fettuccine or linguine

Grated Parmesan cheese

Instructions:

1. Melt 3 tablespoons butter in Dutch oven over medium heat. Add onion, carrot, and celery and cook until softened, 5 to 7 minutes. Stir in meatloaf mix and 1/2 teaspoon salt and cook, breaking up meat with wooden spoon, until no longer pink, about 3 minutes.

2. Stir in milk, bring to simmer, and cook until milk evaporates and only rendered fat remains, 10 to 15 minutes. Stir in wine, bring to simmer, and cook until wine evaporates, 10 to 15 minutes.

3. Stir in tomatoes and reserved tomato juice and bring to simmer. Reduce heat to low so that sauce continues to simmer just barely, with occasional bubble or two at surface, until liquid has evaporated, about 3 hours. Season with salt to taste. (Sauce can be refrigerated for up to 2 days or frozen for up to 1 month.)

4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add sauce and remaining 2 tablespoons butter and toss to combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency. Serve with Parmesan cheese.

extra Instructions:

1. Saute the aromatics in butter: Melt 3 tablespoons unsalted butter in a Dutch oven and cook the finely chopped onion and minced carrot and celery until softened.

2. Add the meatloaf mix: Stir in 12 ounces meatloaf mix and salt and cook, breaking up the meat until it is no longer pink, about 3 minutes.

3. Stir in the milk and simmer: Add 1 cup whole milk and simmer until it evaporates and only the rendered fat remains, about 10 minutes.

4. Stir in the wine and simmer: Add 1 cup dry white wine and simmer until it evaporates, about 10 minutes.

5. Add the tomatoes and cook 3 hours: Drain 1 can of whole tomatoes, then chop the tomatoes and add them and the reserved juice to the pot. Simmer the mixture over low heat until the liquid has evaporated, about 3 hours.

6. Finish with butter and pasta cooking water: Add 2 tablespoons butter to the cooked pasta along with the sauce, and toss to combine. Season with salt and pepper to taste and add pasta cooking water as needed to adjust the consistency.

Classic Pot Roast - Deb Staires

Classic Pot Roast




Ingredients

Three pounds, boneless chuck roast
1 packet, onion soup mix
4 Yukon gold potatoes, quartered
1/2 a package of baby carrots


Directions

• Brown the roast on a stovetop. 
• Combine 1.5 cups of water and onion soup mix in crock pot. 
• Place veggies on the bottom of the pot. 
• Place roast on top of veggie bed. 
• Slow cook on low for six plus hours. 
• Optional flavortown upgrade: 
• Combine one cup of sour cream with one tablespoon of horseradish sauce, serve on the side.

Mexican Sweet Chili - Deb Staires

Mexican Sweet Chili

Ingredients

1 can, sweet corn
1 can, black beans (unseasoned)
1 can, Rotel tomatoes
1 can, diced tomatoes
1 pound, ground chuck
3/4 cup, brown sugar
1 packet, chili seasoning
1 raw jalapeño, sliced
2 cloves, garlic, chopped
2 tbsp, salt
1 tbsp, pepper



Directions

• Brown the beef, drain the fat, but leave a little extra grease. Just a little bit, probably a tablespoon’s worth. 
•  Mix in the chili seasoning, garlic and jalapeños and cook on medium-low heat for 10 minutes in the frying pan, stirring occasionally. 
• Empty beef, garlic and jalapeño mixture into crock pot, set on low heat. 
• Mix in sweet corn, black beans, Rotel tomatoes, diced tomatoes, brown sugar, salt and pepper. 
• Let it stew for three hours or overnight. Your call. The longer it cooks, the better it is. 
• Once ready to eat, set crock pot on “keep warm” for an hour, then eat all of the chili. 
• Best garnished with sour cream, colby jack and/or guacamole.

Slow Cooker Beef Stew Recipe

30min to prepare, (makes 6-8 servings)

Ingredients

• 1 large onion
• 2 medium carrots, peeled and thinly sliced
• 2 large potatoes, cut into 1/2" chunks
• 1 cup fresh green beans cut into bite-sized pieces
• 1lb stew-meat beef chunks
• 1 bay leaf
• 1 teaspoon fresh thyme
• 1 clove garlic, crushed
• 3 cups beef stock
• 2 tablespoons light brown sugar
• 3/4 teaspoon salt
• 2 teaspoons Worcestershire sauce
• pepper to taste
• 3 tablespoons flour
• 2 teaspoons tomato paste

Directions

1. Put the ingredients except for the flour and tomato paste into the slow cooker and stir to combine.
2. Cover and cook on low for 8 to 9 hours or high for 4 to 5 until the beef is tender and potatoes are fork-tender.
3. Stir the stew once or twice as it cooks if possible.
4. 30 minutes before serving, transfer a ladle full of broth to a small mixing bowl.
5. Add the flour and tomato paste. 
6. Whisk until smooth, then stir the mixture back into the stew and cook for the remaining half hour.

Slow-Cooker Southwest Chili

Ingredients

• 3 tablespoons vegetable oil
• 2 medium yellow onions, diced
• 1 medium red bell pepper, diced
• 6 gloves garlic, chopped
• 2 small cans corn kernels no salt added, drained
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1 tablespoon cayenne pepper
• 2lbs lean ground beef
• 1lb hot Italian sausage
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1 28oz can diced tomatoes
• 1 can tomato paste
• 1 bottle lager (Sam Adams work very well)
• 1 cup beef broth
• 1 tablespoon light molasses
• 2 15oz cans kidney beans, drained and rinsed
• 4 small jalapeno chili peppers, seeded, stemmed, and diced
• 2 arbol peppers, seeded, stemmed, and diced
• 3 teaspoons minced chipotle peppers in adobo sauce

Directions

1. In a large skillet over medium-high heat, cook and break apart the ground beef and sausage. Cook until beef is evenly browned, and sausage is cooked (about 8 or so minutes). Drain and discard any excess grease.
2. Combine the remaining ingredients in the slow cooker. Cover, and cook on low for 10 hours, or high for 4 hours.

Parmesan Baked Pork Chops

This is a recipe that doesn't waste a huge pile of material for a breaded recipe.  The bad news is though it is a baked recipe, it has a lot of cheese.

On the plus side, it will only have sodium in the cheese and bread, as well as being baked.

Ingredients:

4 boneless pork chops
1 T. olive oil
1 C. parmesan cheese (I used Kraft)
1 C. Italian bread crumbs
1 tsp. pepper
1 tsp. garlic powder

Directions:

On a plate combine the last 4 ingredients.

Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture.

Press the mixture over the pork chops to make sure they are well covered in it.

Line a pan with tin foil and spray with cooking spray.

Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

Parmesan Pork Chops

Ingredients 

4  boneless pork chops, 1/2" thick
1 Tbsp olive oil
1 c       parmesan cheese
1 c       italian bread crumbs
1 tsp     black pepper
1 tsp     garlic powder

Directions:

Combine the last 4 ingredients in a pie pan or plate.
Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture.
Press the mixture over the pork chops to make sure they are well covered in it.
Line a pan with tin foil and spray with cooking spray.
Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

I'd think some "Italian Seasoning" would work here too.

Oven Roasted Smoked Sausage and Potatoes

Ingredients

1 package of smoked sausage, sliced into rounds

1 large onion, peeled and chopped

5 large potatoes, peeled and chopped into ½ inch cubes

olive oil

fine sea salt

freshly ground black pepper

sweet paprika

dried thyme

a handful of greated strong cheddar cheese

Directions

Preheat the oven to 400*F.

Line a large baking tray (with sides) with several sheets of foil, and spray with cooking spray. Set aside.

Put the sausage rounds, onions, and potatoes into a large bowl. Drizzle with a couple TBS of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.

Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven.

Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese.