Smothered Crock-pot Pork Chops

• 4 pork chops (bone in is best, see notes below)
• salt & pepper to taste
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• 1 tablespoon olive oil
• 1 small onion, sliced
• 2 cups mushrooms, sliced
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• ¾ cup beef broth (I prefer low sodium)

1. Preheat oil over medium-high heat. Season pork with salt, pepper, paprika and garlic powder. Brown pork on each side (about 3 minutes each side). Remove pork, add broth and soup to pan and whisk to release any brown bits in the pan.
2. Lay onion & mushrooms in the bottom of the slow cooker. Top with pork and pour the soup mixture overtop.
3. Cook on low 7-8 hours or until pork is tender. Serve over rice.

Balsamic Vegetable Meatloaf

-Bobby Flay

Ingredients
2 tablespoons extra-virgin olive oil
1 small zucchini, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 tablespoon finely chopped fresh thyme
1/4 cup chopped fresh parsley
1 1/2 pounds ground turkey (90 percent lean)
1 cup panko (coarse Japanese breadcrumbs)
1/2 cup freshly grated Romano or Parmesan cheese
3/4 cup ketchup
1/4 cup plus 2 tablespoons balsamic vinegar



Directions
Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.

Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.

Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

Per serving: Calories 270; Fat 14 g (Sat. 4.2 g; Mono. 6.3 g; Poly. 3.1 g); Cholesterol 104 mg; Sodium 451 mg; Carbohydrate 16 g; Fiber 1 g; Protein 20 g

Sausage Stir Fry

2 Ibs sausage sliced(fancy linked sausages from the Deli section, I like to buy mine at Sprouts, choosing different kinds of sausage changes the recipe quite a bit)
1/2 head of cabbage
1 1/2 Ibs chopped red potatoes
1 sweet onion chopped (optional)
Seasoning salt
Fresh Ground Pepper
Fill large skillet with cabbage, potatoes, onion, and sausage. Fill skillet with water  to the top edge of the food.  Bring water to boiling, turn to medium low.  Stir occasionally.  Let cook/simmer for 20-30 minutes until all water has evaporated and potatoes and onion start to turn brown and sausage is cooked through.  Add Lowry's seasoning salt and fresh ground pepper to taste.

Tip:  I like to freeze my sausage before I use it.  Then right before I cook it, I defrost it for a few minutes, so that it's still mostly frozen/firm but soft enough to cut.  Then I use a sharp knife and slice it.  Allowing it to be partly frozen makes it easier to cut.

Breakfast Burritos (for Dinner)

10 Costco raw tortillas
10 eggs
2 large red potatoes (diced)
1 onion (diced)
1 Ib ground sausage ( I like to use fancy linked sausage taken out of the casings, but any will do)
2 cups cheddar cheese
salsa
sour cream

In a small skillet or griddle, brown all of the raw tortillas for 30 seconds on each side under medium high heat.

In a large skillet, combine red potatoes and onion with a drizzle of olive oil. Saute until onion is translucent and potatoes start to soften.  Add sausage and cook until browned.

In a separate bowl beat together 10 eggs.  Add to skillet.  Mix eggs with meat and vegetables and keep stirring until egg is almost cooked.  At this point add 1 1/2 cups of shredded cheese and cook until cheese melts.  Take off of heat.

Put egg mixture inside tortillas and roll into burritos.  Put rolled burritos into a 9x13 casserole dish.  Spread spoonfuls of salsa on top of burritos.  Top with 1/2 cup of shredded cheese.  Put in oven at 500 degrees and cook for about 5-8 minutes until cheese is melted and starts to crisp.


Note- feel free to adjust this recipe to whatever kind of veggies you have on hand.  Some good ideas would be zucchini, mushrooms, peppers, fresh tomatoes or avocado (added right after the cheese in the skillet so they don't over cook).  Serve burritos with sour cream and salsa as garnish. 

Super Sloppy Joes

1 Tbsp EVOO
1 1/4 Ibs ground sirloin
1/4 cup brown sugar
2 1/2 tsp steaks seasoning blend
1 medium onion, chopped
1 small red bell pepper, chopped
1 Tbsp red wine vinegar
1 Tbsp Worcestershire sauce
2 cups tomato sauce
2 Tbsp tomato paste
4 crusty rolls,
Sliced ripe tomatoes, pickles

Heat a large skillet over medium high heat.  Add oil and beef to the pan, spreading it around the pan to break it up.  Combine brown sugar and steak seasoning and then add the mixture to the skillet and combine.  When the meat has browned, add onion and red pepper.  Reduce heat to medium and cook for 5 minutes.  Add vinegar, stirring briefly to reduce, then add Worcestershire, tomato sauce and paste, stirring to combine.  Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.  Pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.  Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles.

Supreme Pizza Pasta Salad

2 plum tomatoes, seeded and chopped
1/2 medium red onion, chopped
8 fresh white button mushrooms, sliced
1 small green bell pepper, seeded and chopped
 1 sticck pepperoni, cut into small dice
1 Ib fresh mozzarella cheese
20 leaves fresh basil, torn or thinly sliced
1 Ib wagon wheel pasta, cooked and drained

Dressing:
1 tsp garlic salt
1 tsp dried oregano leaves
1 rounded Tbsp tomato paste
2 Tbsp red wine vinegar
1/3 cup EVOO
pepper

Combine tomatoes, onion, mushrooms, bell pepper, pepperoni, mozzarella, basil and pasta in a big bowl.  Whisk garlic salt, oregano tomato paste and vinegar together.  Stream in olive oil while continuing to whisk.  When oil is incorporated, pour dressing over pasta salad. add a few grinds of black pepper then toss to coat evenly.

Meatball and Macaroni Soup

2 Tbsp EVOO
2 carrots, peeled choppd
2 ribs celery chopped
1 medium onion
2 bay leaves
salt and pepper to taste
1 Ib ground beef, pork and veal combined
1 egg beaten
2 cloves of garlic, minced
1/2 cup grated Parmigiano Reggiano or Romano cheese
1/2 cup plain bread crumbs
1/2 cup freshly grated or ground nutmeg
6 cups chicken broth
2 cups water
1 1/2 cups dried pasta (broken fettuccini)
1 Ib triple washed fresh spinach, coarsely chopped

In a deep pot over medium heat, add oil, chopped carrots, celery, onions and bay leaves.  Season with salt and pepper.  Cover pot and cook veggies 5-6 minutes, stirring occasionally.  While the veggies cook, combine ground meats, egg, garlic, grated cheese, bread crumbs, salt, pepper and nutmeg.
Add broth and water to the pot of veggies.  Increase heat to high and bring soup to a boil, then reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot.  When you are done rolling the meat, add pasta to the soup and stir.  Cover and simmer soup for 10 minutes. When pasta is tender, stir in chopped spinach in batches.  When spinach has wilted the soup is done and ready to serve.

Green Minestrone

2 Tbsp EVOO
4 slices pancetta or 1/4 pound thick cut prosciutto chopped
1 medium onion, chopped
2 ribs celery, chopped
2 large cloves garlic, crushed
1 bay leaf
1 medium zucchini diced
salt and pepper
1  can 15 oz cannellini beans
1 can 15 oz garbanzo beans
8 cups chicken broth
1 cup ditalini pasta
1/2 pound green beans, trimmed and cut into 1-in pieces
10 oz triple washed spinach, coarsely chopped
1/2 cup Parmigiano Reggiano or Romano cheese
12-16 leaves fresh basil, torn or shredded OR 1/4 cup chopped fresh flat-leaf parsley

Heat a soup pot over medium-high heat.  Add oil and pancetta or prosciutto.  Saute 2 minutes, then add onions, celery, garlic, bay leaf and zucchini to the pot and season with salt and pepper to taste.  Saute another 5 minted, stirring frequently.  Add white beans, garbanzo beans and chicken broth to the pot, cover, and bring to a boil.  Add pasta and green beans and cook 8 minutes or until pasta is just tender.  Stir in spinach to wilt, 1 minute.  Stir in grated cheese and ladle soup into bowls.  Top with basil or chopped parsley.

Inside-Out Stuffed Peppers

1 Ib lean ground beef
1/2 cup chopped onion
14 oz can diced tomatoes
1 Large green bell pepper chopped
1 pkg Spanish style rice
8 oz can tomato sauce
1 T Worcestershire sauce
1/2 t salt
1/4 t pepper
1-2 cups shredded mozzarella

Cook ground beef and onion in skillet until meat is browned and crumbly, drain.  Add tomatoes, green pepper, rice, tomato sauce, Worcestershire, salt and pepper.  Mix well.  Transfer to a baking dish.  Bake at 350 degree for 30 minutes.  Top with cheese and return to oven and melt.

Ham and Bean Soup

3 cans Great Northern Beans
1/2 c onion, diced
2 T butter, dash pepper
2 cans chicken broth
10 oz sliced ham steak, cut up

Drain beans, process 1 can of beans in a blender.  In a large soup pot, melt butter and sauté onions.  Add broth pepper ham processed beans and remaining can of beans to pot.  Mix heat thoroughly.

Sausage and Cabbage Dinner

1 medium head of cabbage
8 red potatoes
1-2 pkgs smoked sausage
Salt
1 Q water

Cut cabbage into 2'' wedges.  Place in crock-pot.  Wash and halve potatoes, add to crock-pot.  Cut sausage into 1" pieces and add to cooker.  Season with salt and mix well.  Add water, cover and cook on high for 2 hours and then on low for 6-8 hours, until veggies are tender

Lemony Meatballs and Garlicky Linguini

1 Ib lean ground beef
12 oz Italian sausage
2/3 cups bread crumbs
1/2 cup chopped flat leaf parsley
2 Tbsp lemon rind
1 tsp kosher salt
1/2 tsp pepper
3/4  tsp oregano
1 Large egg, lightly beaten
3 Tbsp olive oil
6 cups marinara sauce

Combine ground beef and sausage in a large bowl.  Add breadcrumbs, nuts, parsley and lemon rind; sprinkle with salt, pepper and oregano.  Add egg and gently mix just until combined.  Divide mixture and roll into 36 meatballs.  Heat oil in a Dutch oven or over medium-high heat; add meatballs and sauté 6-8 minutes, turning to brown on all sides.  Add marinara Sauce and bring to a boil.  Reduce heat, cover and simmer 15-20 minutes or until meatballs are no longer pink in center, serve over linguini

Garlicky Linguine
12 oz linguine
1/4 cup olive oil
3 cloves garlic minced
3/4 tsp salt
1/4 tsp crushed red pepper
1 1/2 cups freshly grated Parm cheese
1 cup torn fresh basil

Cook pasta according to package directions; drain and return to pot.  meanwhile heat oil in a large skilled over medium heat; add garlic, and cook 1 minute or until fragrant.  Stir garlic oil into pasta; sprinkle with salt and red pepper and cook 2-3 minutes or until hot, tossing to coat, sprinkle pasta with cheese and basil.

Garlicky Tomato and White Bean Soup

3 Tbsp olive oil divided
2 cups chopped onion
1 cup chopped carrot
8 cloves garlic minced
1 28 oz can tomatoes
4 15 oz cans cannellinin beans, drained and rinsed
48 oz chicken broth
12 oz sausage
1 Tbsp fresh thyme
1 tsp kosher salt
1/2 tsp pepper

Heat 1 tbsp oil in pot over medium-high heat.  Add onion, carrot, and garlic; sauté 4-5 minutes, stirring occasionally.  Stir in tomatoes, add beans and broth, bring to a boil.  Reduce heat and simmer 30 minutes until carrots are tender.  Heat sausage in 2 tbsp olive oil 8 minutes or until well browned.  Reserve to put on soup at end.  Once soup is heated, remove 2 cups of bean mixture and puree in a blend in a blender and return to soup.  Stir in thyme, salt and pepper and top soup with sausage.