Baby Back Ribs (recipe calls for 2-3 slabs, but our family can only eat 1)

2 cups Apple Cider

1/2 cup minced shallots

1 Tablespoon minced jalapeno

1/4 cup ketchup

2 Tablespoons White Wine Vinegar

2 Tablespoons tomato paste

1 Tablespoon brown sugar

Salt & Pepper to taste

 

Directions: In a small saucepan combine the apple cider, shallots, and jalapeño. Bring to a boil and cook over medium-high heat until about 1 cup of the liquid remains, 15 to 20 minutes.  Add the remaining mop ingredients, bring to a boil, and remove from heat. Slide the tip of a knife under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner with a paper towel and pull it off. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Season ribs with salt and pepper. Grill, rib side down, over indirect medium heat (350°F to 450°F), with the lid closed as much as possible, until the meat is very tender and has pulled back from the ends of the bones, 1-1/2 to 2 hours. Baste the ribs frequently with the mop throughout grilling time, but stop basting during the last 10 minutes. Remove from the grill and allow to rest for 5 to 10 minutes before slicing into individual ribs.

 

 

1 whole fryer chicken

2 cans beer

1 bunch green onions chopped

1 lemon

1/3 cup Dijon mustard

1/3 cup soy sauce

1 tablespoon minced garlic

1 tablespoon red pepper flakes

1 tsp salt

 

Directions: Wash and pat dry chicken (be sure to remove neck, etc). In a bowl, mix 1 cup of beer, green onions, lemon juice, mustard, soy sauce, garlic, red pepper flakes and salt. Whisk together. Place chicken in a large Ziploc bag. Add marinade, seal bag and place bag in a bowl in fridge. Let soak overnight (I flip the chicken in the morning the next day). To cook the chicken, open 1 can of beer, pour out 1/2 of the beer and place the chicken on the can. Turn on the grill to medium/high, indirect heat - this means you turn on the back & front burner, but not the middle burner that the chicken will be on. Place the chicken on the can in the center of your bbq and close the bbq. Should grill for about 1 hr 15 min. Just make sure the meat is at 180 before removing. I usually let it stand for about 10 minutes before cutting. Store leftovers in the fridge - they are great in salads, stir-fry dishes, etc. I can usually get 2 nights worth of meals out of one chicken. You can substitute the beer in this recipe for Apple Cider - use 1 cup apple cider in the marinade and fill a clean, empty soda can half full of cider to cook on.

 

 

1 lb ground beef or turkey

3 cloves minced garlic

2 boxes of Mac n Cheese (prepared as instructed on box)

1.5 tsp dried oregano

1 can diced tomatoes 28oz

1 package of frozen green beans 9oz (thawed and drained)

1 cup shredded cheddar cheese

 

Directions: Preheat oven to 375. While making Mac n Cheese, start browning meat with garlic and oregano. Drain. Add tomatoes (with juice) and green beans to the meat mixture. Mix well. Pour Meat mixture into 9x13 pan. Cover meat with prepared Mac n Cheese. Cover with foil & bake for 30 minutes. Remove from oven, uncover, sprinkle with shredded cheese and let sit for 5 minutes before serving.

 

 

 

Potatoes, cut into wedges

Bread Crumbs (a couple of teaspoons, depending on number of potatoes used)

Italian Dressing (a couple of tablespoons, depending on number of potatoes used)

 

Directions: Preheat oven to 400 degrees. Place everything in a bowl that has a lid. Close lid, shake to mix well. Place potato wedges on a foil lined cookie sheet. Bake for about 30-45 minutes (depending on thickness of wedges).

 

 

1 to 1 1/2 cups veggie mixture, diced, chopped or cut small (use whatever you have on hand-- potatoes, tomatoes, spinach, garlic, mushrooms, onions, bell pepper, broccoli, etc.)
1/2 cup ham or 6 strips bacon, cubed or cut small 
6 eggs
3/4 cup shredded cheese (cheddar and colby jack are yummy together, use whatever you like)
1/3 cup water
1 tb butter (if you use bacon you can use a bit of bacon grease instead of using butter) 
1 tsp Italian seasoning (optional) 
pinch of salt
pinch of pepper
pinch or two or three ;) of cayenne pepper (optional for some punch)
 
Directions: Preheat oven to 350. In a skillet, cook meat and set aside.  Saute veggies with butter or bacon grease and set aside.  In a mixing bowl combine eggs, water, salt, pepper, Italian seasoning and cayenne; beat until slightly foamy (a mixer will do this super fast!).  Add veggies, meat and cheese to egg mixture and mix together.  Poor mixture into pie plate and bake approximately 25 minutes, may take up to 30 depending on how thick it is.  I usually check it after 20.  Let cool at least 5 minutes to make it easier to slice.

  

Minced Garlic (3-4 cloves)

1-2 Slices of Prosciutto (or bacon)

2 Cans Kidney Beans

2 Cans Diced Tomatoes (small cans)

1 Cup Chicken Broth

1 Box Penne Pasta

1 Kielbasa Sausage, sliced on an angle

Italian Seasonings (to taste)

French Crusty Bread

Italian Cheese

 

Directions: Saute minced garlic and prosciutto in olive oil until fragrant. Add 2 cans rinsed kidney beans, 2 sm cans diced tomatoes, 1 cup chicken broth. Bring to a boil. Add 1 box penne pasta and enough water to cover the pasta. Add kielbasa sausage sliced on an angle, and some Italian seasonings. Let cook over medium-low for 30 minutes. Serve with french bread - slice french bread, butter, place on cookie sheet, add a sprinkle of Italian cheese to each slice and bake until toasted. Should be enough for 2 nights - make sure you save the bread (this is my favorite part of the soup!)

 

 

1lb Italian Sausage

1 can Spaghetti Sauce

4 Mushrooms

1 Green Bell Pepper, cleaned, seeds and ribs removed

1 Carrot, clean and peeled

1 Onion, outer part removed, chopped into large portions

Garlic, about 4 cloves

Italian Seasonings

Cottage Cheese, 1 large tub (can use ricotta, but I find that to be more expensive)

Lasagna Noodles

Grated Cheese (about 1.5 cups)

 

Directions: Preheat oven to 375. In a food processor, place: carrot, mushrooms, bell pepper, onion, (and any other veggies you want to sneak in). Brown Italian Sausage, add Italian seasonings, drain. Add veggies and saute for about 8 minutes (until veggies are soft) add garlic. Add spaghetti sauce. Bring to a boil, then let simmer on low for about 5 minutes. In a 9x13 pan, layer: sauce mixture, then noodles (I use uncooked noodles as the water from the veggies will cook the noodles while baking), spread 1/2 cottage cheese, 1/2 cup grated cheese. Repeat ending with meat mixture on top. Sprinkle more grated cheese. Cover with foil and bake for about 45 minutes. Take off Foil and bake for another 5 - 10 minutes to let any water evaporate. You can make 2 pans of this if you add another lb of meat (I will usually add ground turkey), 1 more can of sauce and 1 more tub of cottage cheese. Prepare as above, then cover with cling wrap and freeze.

 

 

1 tablespoon bread crumbs

1/4 cup skim milk

3/4 lb ground beef or turkey

1 cup grated carrots

1 stalk of celery chopped

1 med. onion chopped

2 cloves minced garlic

1 can tomato sauce

1egg white beaten

1/2 tsp dried thyme

1/2 tsp salt

1/2 tsp pepper

 

Directions: Preheat oven to 400. Grease cupcake pan. Mix all ingredients together and place small portions into cupcake pan. Bake for 25 minutes.

 

 

1 package Wacky Mac (or use multi-colored spiral noodles)

1 small jar artichoke hearts, hearts chopped, juice saved

1 small jar green olives, sliced

1 small can sliced black olives

1-2 crowns of broccoli, washed & chopped

1 cup of Italian Dressing (I use the Good Seasoning packets to make my own, I use the whole bottle in this recipe)

 

Directions: Cook noodles as directed. Place cooked noodles in a bowl, add all ingredients (including artichoke heart juice and Italian dressing). Mix well and place in refrigerator, the longer the better. This salad is one of those that tastes even better the next day (make sure to refrigerate leftovers!)

 

 

Pork Chops

Salt & Pepper, to taste

1 Onion, chopped

3 tablespoons Flour

Garlic, about 3-4 cloves minced

1 tablespoon Vegetable Oil

1/4 cup Water

 

Directions: Wash and Dry pork chops. Heat oil on high in a large pan (that has a lid). Season with salt and pepper. Flour Pork Chops and sear in hot oil, one minute per side to brown. Remove the pork chops & place on a paper towel. Place onions and garlic in pan and saute for a few minutes. Add pork chops back into pan, add water, reduce heat and let steam for about 20 minutes.

 

 

1.5-2 lbs ground beef (I use turkey)

1/2 cup Green Onions, chopped

1-2 cloves minced garlic

1 cup salsa

1 can cream of chicken soup

1 can diced green chilies 4oz

1 can refried beans

1 can black beans, rinsed

1/2 cup sliced olives

1-2 cups cooked rice (I use Spanish rice)

12 corn tortillas, cut into 1" strips

3 cups shredded cheddar cheese

Taco Seasoning to taste

 

Directions: Preheat oven to 350. Brown meat, onions & garlic. Drain. Add taco seasonings, salsa, soup, chilies, beans & olives; mix well. Grease a 9x13 pan. Spread 1/3 of mixture into pan, cover with layer of tortilla strips, then 1/2 of the rice, then 1 cup of cheese. Repeat layers ending with a layer of meat mixture. Sprinkle with remaining cheese. Bake 30 minutes, let stand for 5 minutes.

 

 

1 Can Black Beans, drained & rinsed

1 Can of Corn

1 Head of Romaine Lettuce, chopped 

1 Cup Shredded Cheese

2 Tablespoons (or more) Sour Cream

1 Bunch of green onions, chopped

1 small can of olives, sliced

1-2 Tomatoes, diced

1 avocado, sliced

2 cups Tortilla chips, crushed

 

Directions: Place all items in a bowl & mix, can also add salsa/hot sauce as desired

 

 

1 lg can (or 2 sm cans) refried beans

2 tsp Taco Seasonings

Salsa (to taste)

Grated Cheese

Lettuce (chopped)

Diced Tomatoes

Sliced Black Olives

Sliced Avocado

Chopped Green Onions

Sour Cream

Taco Shells (flour or corn)

 

Directions: To make the beans, I place refried beans into pan and heat over low-medium heat. Add taco seasonings and some salsa (amount depends on how spicy you like it). Heat through. Serve with tortilla shells. Garnish with cheese, lettuce, tomatoes, olives, avocados, green onions, salsa, sour cream, or whatever you like on your tacos. Depending on that week's budget, I might leave out the avocados. When I make the beans, I will take out the kids' portion before I add seasoning and salsa (they don't like it spicy).