Recipes

• 1.5 lbs cooked chopped chicken
• 1 medium onion
• 1 TBSP cumin
• 2 tsp chili powder

Cook these together with 1 TBSP oil until chicken is hot.

• 2 or 3 cans of white beans drained
• 2 to 3 cups of chicken broth
• 1/2 jar of roasted red peppers (optional)
• Mash one can of white beans
• You can also add one can of diced tomatoes – I did not.

Put all ingredients in slow cooker on low for 6-8 hours or on stove top for 45 minutes.

When it is done add shredded cheese and green onion to taste. Serve over corn chips or cooked rice.

The crust is:

• 1 1/4 cup flour
• 1 tsp sugar
• 1/4 tsp salt
• 1/2 cup or 1 stick really cold butter
• 1/4 really cold water

Combine all ingredients except water. Pulse in a food processor until resembles corn meal. Add water and dump dough out onto a floured surface. Blend by hand until it is a ball and then roll out to size of your dish.

Set aside and use canned chicken or left over chicken (that’s what I used). Add any kind of veggies. Add 2 cans of cream of something soup, mix well until everything is coated and it is soupy.

I added 1 1/4 cup of vegetables. Place chicken and vegetables in baking dish and place crust on top.

Bake at 375 for 20 minutes. Check on it and bake longer if crust is not golden.

This has become a favorite. I learned about this recipe from HelloFresh. It a meal delivery/prep company.

You will need 2 baking pans, a cutting board, knifes, paper towels, and frying pan.

Ingredients:

• 1 shallot or small onion finely chopped
• 12 small Yukon Gold potatoes sliced as a discs.
• 2 tsp garlic powder
• 1 cup of shredded Gruyere Cheese
• 12 oz fresh green beans
• 28 oz (4 7 oz pieces) of sirloin steaks at room temperature
• 1/3 cup beef broth
• 5 tsp sherry vinegar
• 4 TBSP sour cream
• 2 TBSP butter
• oil for coating the potatoes and frying the steak.

Wash and dry all produce. Prepare the produce. Set all your ingredients as side so you can use them as needed. Preheat oven to 450. Place sliced potatoes in a small bowl to coat with about 3-4 TBSP of olive oil or corn oil and garlic powder, salt and pepper. Arrange potatoes on large baking pan and sprinkle cheese on top of potatoes and bake for 12 minutes.

Get your green beans and toss them on another baking sheet with olive oil, salt and pepper. Place your green beans in the oven once your timer goes off for your potatoes. Place your green beans on the above your potatoes for 10 minutes.

Pat your steaks DRY. This does make a difference. Season your steaks with salt and pepper. Heat oil in a fry pan big enough for your steaks. Cook them for 3-4 minutes per side. Add steaks to green beans pan after about 6-8 minutes.

You can wipe out your pan or use the meat goodness left in pan. (this is up to you). If you wipe out your pan add oil and if you do not remove goodness just lower heat alittle and add onion and cook for 1-2 minutes. Add vinegar and simmer for 15-45 seconds. It will reduce some. Stir in the beef broth and simmer until thicker (2-3 Minutes). Turn off heat and remove from heat and add sour cream and butter. Mix until blended and combined. Add salt and pepper to taste.

Slice your steak against the grain and serve with the potatoes and beans and place the sauce over your steak. Yes, you must put this sauce on your steak. Enjoy.

• Cut vegetables

• Garlic powder
• Olive oil
• Salt and pepper
• Parmesan cheese

Put in 350 degree oven and bake for 25 minutes.