Meats

• 1.5 lbs lean ground turkey
• 1 egg
• 1/2 cup dry breadcrumbs
• 1/4 cup water
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 c. fresh parsley, minced
• 2 tsp. dried basil
• 1 tsp. black pepper

Preheat oven broiler. In a large mixing bowl, combine all ingredients. Mix thoroughly and then shape into 1 1/2 inch diameter meatballs. (I use the pampered chef small scoop) Arrange meatballs on baking sheet and place under broiler for 10-12 minutes, turning occasionally until they are browned on all sides. Serve with spaghetti noodles and sauce. We use leftover meatballs and sauce in sandwiches... Subway style, but leaner :)

Yield: 6-8 servings

From the kitchen of Sonia Callahan

• 1.5 lbs ground turkey
• 1 large onion, chopped
• 1.5 cans V8 (the regular drinking size, or use 1 10.5 oz can tomato soup)
• 1/2 cup catsup (I usually add a little extra)
• 2 T. brown sugar, packed
• 1 1/2 tsp. chili powder
• 1 1/2 tsp. dry mustard
• 1 tsp. salt
• 1/2 tsp curry powder
• 1 1/2 tsp Worcestershire sauce

Cook turkey, breaking up meat. Add onions, continue to cook until transparent. Add remaining ingredients; simmer 20-30 minutes. Serve on buns. Kids love these!!

Yield: 5-6 servings

From the kitchen of Sonia Callahan

• 1 lb ground beef
• ½ cup chopped onions
• Ketchup
• Seasoned Salt

In skillet, brown ground beef; add onions and seasoned salt; cook for 2 minutes on medium heat. Add desired amount of Ketchup (at least enough to coat hamburger completely). Stir to combine; bring mixture to boil; turn down heat and simmer, stirring occasionally until ready to serve. (At least 5-7 minutes.)

Yield: 4-6 servings

• 4-6 porkchops
• 1 Tbsp Cooking oil
• ½ lb Fresh mushrooms (optional)
• 1 medium chopped onion
• 1 clove garlic (minced)
• 2 cans (8oz) tomato sauce
• 1 Tbsp Lemon Juice
• ¼ tsp salt
• 1 Tbsp Parsley Flakes
• ½ tsp dried basil
• 3/8 tsp fresh ground black pepper
• 2 medium green bell peppers

In skillet, heat oil and brown chops on both sides. Drain on paper towel. Put mushrooms, onion and garlic in bottom of crockpot. Arrange pork chops on top of vegetables. In bowl combine tomato sauce, lemon juice, salt and spices; mix well. Pour over chops. Cover and cook on low 7-9 hours (high 4-5 hours). Before serving, turn to high and place green pepper rings on top of pork chops. Replace cover and continue cooking for 30 minutes.

Yield: 6-8 servings

• Roast
• Potatoes, peeled, rinsed and cut into cubes
• Baby Carrots (or whole carrots, sliced)
• Johnny’s Season salt
• ½ small onion, chopped
• 2 cloves garlic, minced

Put roast into crock pot. Add all other ingredients. Cook on high for 3-4 hours, until cooked through.

Yield: Depends on the size of the roast

• 2 lbs Ground Beef
• 2 medium chopped onions
• 1 can enchilada sauce
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can milk

Brown meat. Add salt and pepper to taste. Simmer can ingredients together with meat. Place meat mixture in bottom of casserole. Then layer of torn up tortillas, then sprinkle with grated cheese. Repeat. Bake in 350 º F oven for 30 minutes. Sprinkles on more cheese, bake for another 10 minutes.

Yield:8-10 servings

• 6 pork chops (1/2 inch thick)
• 1 TBL vegetable oil
• 1 pkg. (30 oz) frozen, shredded hash brown potatoes, thawed
• 1 ½ cups (6 oz) shredded cheddar cheese, divided
• 1 can (10 ¾ oz) cream of celery soup, undiluted
• ½ cup milk
• ½ cup sour cream
• ½ tsp seasoned salt
• 1/8 tsp pepper
• 1 can (2.8 oz) French-fried onions, divided (optional)

In large skillet, brown chops in oil on both sides; set aside and keep warm. In a bowl, combine the potatoes, 1 cup cheese, soup milk, sour cream, seasoned salt and pepper. Stir in half of the onions. Transfer to a greased 5-qt. slow cooker; top with pork chops. Cover and cook on high for 2 ½ to 3 hours or until meat juices run clear. Sprinkle with remaining cheese and onions. Cover and cook 10 minutes longer or until cheese is melted.

Yield: 6 servings.

• ¼ cup flour
• 4 Cube steaks
• ½ stick Butter or margarine
• Season salt
• 1 can Cream of mushroom soup
• 1 cup Milk

Put flour and cube steaks in large ziplock bag; shake to coat. Melt butter in electric skillet on medium heat. Put flour coated steaks in skillet. Brown on both sides, about 5 minutes on both sides. Season with seasoning salt on both sides. In small bowl beat mushroom soup and milk together. Pour soup mixture over steaks. Simmer covered for 30 minutes. Turning steaks as needed. Serve immediately.

Yield: 6 servings

• 1 large tub (24 oz) sour cream
• 2 cubes beef bouillon
• 1 can mushrooms
• 1 small onion
• 1-3 cloves garlic
• 2 TBL tomato paste
• 1 lb round steak
• 1 ¼ cup water
• Cooked rice or noodles

1. Cut meat into cubes. Put in Ziploc bag; add 3 TBL flour, 1 tsp salt and ½ tsp pepper; shake to coat meat.
2. Brown meat in 2 TBL butter; add onions, mushrooms & garlic until tender. Drain (if needed) & set aside.
3. Melt 3 TBL butter in large sauce pan, on low heat; combine with tomato paste and 6 TBL flour. Add 1 ¼ cup water, with the bouillon dissolved into it, to flour mixture. Stir until smooth.
4. Add sour cream; stir until most lumps are gone.
5. Add meat; stir to combine.
6. Heat on medium for about 15 minutes, stirring occasionally.

Serve over rice or noodles.

Yield: 6-8 servings

• 1 lb ground turkey or hamburger
• Several dashes Worchester sauce
• Minced onion (fresh or dried)
• Ketchup
• Mustard
• Salsa
• Taco Seasoning
• Chili powder
• Red Pepper
• Flour Tortillas
• Lettuce
• Diced Tomatoes
• Cheese
• Jalapenos
• Sour Cream

This is my take on my mom’s taco recipe. (I prefer 97% lean turkey, but it doesn’t matter as long as it’s ground meat.) I don’t measure anything on this recipe, it’s all “to taste” I like a very saucy meat mixture, so I tend to add a lot of the condiment seasoning and no one ever turns down a second helping! Brown the meat and add Worchester sauce and onion while cooking to add extra flavor to the meat itself. If your meat is more fatty, you’ll want to drain the excess fat. After the meat is cooked through, add the ketchup, mustard and salsa until the meat is covered, probably around ¼ cup to ½ each. I like mine spicy, so more mustard for me. Next add your dry seasoning, I add a lot of taco seasoning until the mixture is thoroughly coated and then add more chili powder and just a dash or two of red pepper. Top your tortillas with the meat and go nuts with toppings!

Yield: 6-8 servings

From the kitchen of Willow Bowen

• 1 lb ground beef
• 1 medium onion, chopped
• ½ tsp salt
• 1 cup shredded cheddar cheese
• ½ cup Bisquick mix
• 1 cup milk
• 2 eggs

Heat oven to 400º F. Brown beef and onion; drain. Stir in salt. Spread in pie plate; sprinkle with cheese. In bowl, stir together remaining ingredients. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean.

Yield: 6 servings

• 1 lb ground beef
• ½ of a small onion, peeled & chopped
• 1 can cream of mushroom ½ cup cheese
• ½ can* milk
• 1 to 1 ½ cups broccoli
• ½ bag tater-tots
• Salt & Pepper to taste

Brown beef in skillet; add chopped onion, salt and pepper; stir & cook for 2 minutes; drain fat; pour into a casserole dish. Add soup, milk & broccoli; stir to combine. Put tater-tots on top of meat mixture. Sprinkle cheese on top. Cook at 350º for 30 minutes or until tater-tots are crisp. (Refer to directions on tater-tot bag.) *The cream of mushroom can.

Yield: 6-8 servings

• 6 lbs. country style pork ribs

Place in pan & cover with foil. Bake at 350º for 1 ½ hours. Drain fat. Return to pan. Combine ingredients below:

• 1 ½ cup ketchup
• ¾ cup brown sugar
• ½ cup cider vinegar
• 1/3 cup soy sauce
• 1 ½ tsp ginger
• 1 tsp salt
• ¾ tsp ground mustard
• ½ cup honey
• ½ tsp garlic powder
• ¼ tsp pepper

Mix together & pour over ribs. Return to oven (without foil) & cook for 1 to 1 ½ hours. Baste often.

Yield: 6-8 servings