“My family actually liked this alot.  They are very particular about their chili, but this one is delicous and a nice switch from regular.”

1 lb ground turkey

1 14.5 ounce can black beans – not drained

1/2 onion

4 cloves garlic

1 15-ounce can tomato sauce

1 14.5 ounce can diced tomatoes – not drained

2 tablespoons chili powder

1/2 teaspoon cumin

/8 teaspoon cayenne pepper

1/8 teaspoon black pepper

1/2 teaspoon salt

1)  In a large pot, brown 1 lb of ground meat with onion and garlic.  Drain and add to crock pot.

2)  To crock pot, add tomato sauce, diced tomatoes, black beans and seasonings.

3)  Stir ingredients, cover and cook on low for 6-8 hours

“This is on my top 10 favorite list of good eats.”

1 lb ground turkey

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1 teaspoon chili powder

2 teaspoons cumin

1/2 lime – squeezed

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Pico:

3 Roma tomatoes – seeded and diced

1/2 lime -squeezed

1/4 cup diced red onions

1/2 jalapeno pepper – very finely diced

1/2 cup cilantro – chopped

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1 package taco size flour tortillas

2 avocados – sliced

1)  Brown and drain turkey.  Add seasonings and lime juice.  Stir well and remove from heat.

2)  Combine all ingredients for pico.

3)  Heat tortillas and serve turkey on tortillas with pico and avocado slices.

I don’t recommend making this on a super busy night, but it is definitely worth making and it’s fun food for your kiddo’s.”

1 tube refrigerated pizza crust

1/4 cup ranch salad dressing

1 1/2 cups mozzarella cheese – shredded

1 24-ounce bag pepperoni – chopped into quarters (leave 1/2 for salad)

2 green onions – finely chopped

1 jar pizza sauce

1)  Preheat oven to 350 degrees.

2)  Fold out pizza dough.  It should be a rectangle, if not slightly roll into a rectangle.

3)  Spread ranch dressing evenly over dough.  *This is a secret ingredient that totally makes this dish.*

3)  Sprinkle 1 1/2 cup of mozzarella, 1/2 of pepperoni quarters, and green onions over entire rectangle.

4)  Roll tightly from the long side of the rectangle.  Freeze roll for 15 minutes for better handling.

5)  Remove from freezer and slice into 1/2 inch rolls.  Place flat on a large baking sheet.  Bake for 20 minutes.

6)  Serve with pizza sauce for dipping.

“This is yummy for any meal, not just breakfast.”

1 lb breakfast pork sausages

1 tube pizza dough

1 cup frozen shredded hash brown potatoes – thawed

1 cup Monterey Jack-Colby cheese – shredded

4 eggs

1/8 cup milk

2 tablespoons grated parmesan

Salt and pepper – to taste

1)  Preheat oven to 400.

2)  Cook the sausage in a skillet until browned; drain off fat.

3)  On a large pizza pan or cookie sheet, unroll pizza dough and roll into desired thickness.  Pinch edges to form a crust.

4)  Spoon cooked sausage over the crust. Sprinkle the hash browns over the sausage and top with shredded colby-jack cheese.

5)  In a bowl, beat together the milk, eggs, salt and pepper and pour into crust.  Pour slowly and directly over cheese to avoid spilling out over the edge of crust.

6)  Sprinkle Parmesan cheese over all. Bake in a 400 degree oven for 25-30 minutes.

“Mmmmmmm – this recipe is as good (better) than any Cheese steak sandwich I’ve ever had.  My kids love it too.  They don’t even question the bell peppers because they are so busy gobbling it up.”

• 1/2 cup mayonnaise
• 2 cloves garlic – minced
• 2 tablespoons olive oil
• 1 – 2 lbs beef round steak – cut into thin strips – I used a top round that was on sale.
• 1 green bell pepper – cut into thin strips
• 1 cup mushrooms (optional)
•  1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper – taste
• 1 tablespoon Worcestershire sauce
• 4 hoagie buns
• 1 cup shredded mozzarella cheese

1)  Preheat oven to high broil.

2)  In a small bowl, mix your mayonnaise and garlic.  Set aside.

3)  Toss your meat strips with salt, pepper, onion powder, garlic powder and Worcestershire sauce.

4)  In a large skillet, heat olive oil.  Add seasoned meat and cook until almost done – about 5 mins.  Add vegetables.  Continue cooking and stirring until they are softened – another 5 minutes.

5)  Split your hoagie buns and place up on a large baking sheet.  Place meat and peppers on the bottom half and top with mozzarella.  Place both parts under broiler for 2-3 minutes to toast bun and melt cheese.  Remove and add garlic mayo to the top bun.  Serve.

“Dudley is my dad.  The same dad who couldn’t boil water when I was growing up.  Now he makes this awesome apple dip.  It’s the perfect dish to bring to a party.”

•  1 8-ounce package cream cheese – softened
•  1/2 cup powdered sugar
• 1 8-ounce container cool whip topping
• 1 jar caramel ice cream topping
• 1 chocolate-covered toffee candy bar – crushed
• Sliced apples – for dipping

1)  Combine cream cheese, powdered sugar, and cool whip topping.  Spread into a shallow dish.

2)  Pour caramel topping over cream cheese topping.  Microwave a little if neccessary to get it to pour.

3)  Sprinkle toffee bits over caramel.  Refrigerate until ready to serve.  Serve with apple slices.

“This meat has amazing flavor.  It’s another example of just how yummy a really simple recipe can be.  This is very much a subscriber favorite.”

• 3 lbs beef rump roast
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 envelope dry Italian salad dressing mix
• 1 loaf French bread – sliced to preference
• 4 slices mozzarella cheese

1)  Place roast in crock pot.

2)  In a small bowl, mix water and seasonings.  Pour over roast and cook for 6 – 8 hours on low.

3)  Prior to serving, remove beef and shred.

4)  Place beef on bread and top with mozzarella cheese.  Place under broiler for 2 minutes to melt cheese.  Top with another slice of bread.

“This is actually in my top ten favorite things I’ve ever made – SERIOUSLY!!  It’s that good.”

• 1 tube refrigerated pizza crust
• 2 tablespoons olive oil
• 1 large boneless skinless chicken breasts
• 1/2 onion – sliced
•  1/2 green bell pepper – cut into strips
• 1 teaspoon chili powder
•  1/2 teaspoon cumin
• /4 cup salsa
•  1 cup Monterey Jack-Colby cheese – shredded
• 1/4 cup cilantro

1)  Preheat oven according to directions on crust.

2)  In a large skillet, heat oil over medium heat.  Cook chicken until no longer pink.  Add onions and bell pepper.  Cook until tender.  Add seasonings and salsa.  Stir well and remove from heat.

3)  Roll dough out on a large baking sheet.  Top with chicken mixture.  Sprinkle with cheese.  Bake according to directions on tube.  Top with cilantro before serving.

“Everyone who has tried this recipe has loved it.  It is one of my all-time favorites.  You can put it together to cater to each person’s preference.  I buy a big  bag of spinach and use the rest for the salad.  I add the left-over pine nuts to the salad as well.

6 pieces bacon
1 family-size package cheese tortellini
1 tablespoon pine nuts -optional, but delicious
1 tablespoon olive oil
3 cloves garlic -minced
2 cups fresh, baby spinach
1/2 cup grated parmesan
1/4 teaspoon pepper

1)  Microwave bacon between 10 paper towels (5 layers on each side) for 5 – 6 minutes.  Crumble and set aside.

2)  Cook tortellini according to package; drain.  Transfer to a large bowl.

3)  Heat a large skillet over medium heat.  Add pine nuts to pan; cook 1 1/2 minutes until toasted – stirring occasionally.  Add nuts to bowl of pasta.

4)  Heat olive oil in the same skillet over low heat.  Add garlic and saute 1 minute.  Add spinach to pan.  Cook for 2 minutes or until spinach wilts.  Add to bowl.

5)  Add to bowl; parmesan, pepper, and crumbled bacon.  Toss well and serve.

“I get so many comments about how yummy this is.  It really is.  It’s my 6 year old’s favorite dish.”

1 pork tenderloin
1 lb bag of dried pinto beans
7 cups water
1/2 onion – chopped
3 cloves garlic – minced
1 tablespoon salt
2 tablespoons chili powder
1 4-ounce can green chilies
1 tablespoon cumin
1 tablespoon dried oregano
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1 package flour tortillas
1 cup shredded Cheddar cheese
Sour cream
2 avocados – sliced

1)  Place all ingredients (through oregano) in crock pot and stir slightly.

2)  Cook on low for 8-10 hours or on high for 5-6 hours.

3)  Prior to serving – remove pork, shred and return to pot.

Serve with (or in) flour tortillas and garnish with cheese, sour cream and avocado slices.