Curry Chicken Chili

Olive oil

2 large boneless, skinless chicken breasts

1 red onion (diced)

1 small-medium butternut squash, peeled, deseeded, and cubed

2-3 small zucchini, sliced

1 red bell pepper, diced

2 x 16 oz cans diced tomatoes

2 x 16 oz cans navy beans, drained

1 x oz can coconut milk

6 garlic cloves, minced

1 Tbsp curry powder

1 tsp ground cyan pepper

1 tsp ground cumin

1 tsp smoked paprika

1 tsp salt 1/2 tsp ground black pepper

1 cube chicken bullion

 Oil a large crock pot and layer in order, the onions, chicken, butternut squish, spices, then everything else.   Cook on high for 2 hours and on low for 4 hours or 8 hours on low.

Stuffed Cabbage Stew

Olive oil

2 lb lean ground beef or turkey

2 onions, diced

2 Qt beef broth or 2Qt water and the appropriate among of beef bullion

16 oz can of diced tomatoes

1 C uncooked rice

2 bay leafs

4 tsp dry parsley

4 cloves of garlic

4 carrots, sliced

1 cabbage, chopped

Salt and black pepper to taste 

In a large pot brown the ground beef, onions, garlic, salt and pepper.  Add the rest of the ingredients and simmer for about 30 min.

Spaghetti squash

 1 Spaghetti squash

Olive Oil

Black Pepper

~2 oz fresh grated Parmesan cheese

Bisect the squash and remove the seeds.  Place the squash in a baking dish cut side up.  Brush the squash's flesh with olive oil, dust with the black pepper, and cover in grated cheese.  Bake at 375 F for 45 min or until the squash is soft and the cheese is browned.

Simple Cottage Pie

Filling:

1/2 lb 93/7 ground beef

1/2 lb 80/20 ground beef

1 onion, diced

 2+ tsp dried parsley leaves
1+ tsp dried rosemary leaves
1+ tsp dried thyme leaves
salt to taste (about 1 tsp)

2+ tsp Worcestershire sauce

2+ tsp garlic powder

2+ tsp black pepper

2 tbsp flower or corn starch (optional)

1 C beef broth or 1C water and appropriate amount of beef bouillon

2 lb bag of frozen mixed vegetables (peas, corn, carrots, and green beans)

 

Topping:

3 C potato flakes

4 C milk or water

2+ tsp dried parsley leaves

salt to taste (about 1 tsp)

1 tsp black pepper  

2 Tbsp butter

In a 12" high-sided cast iron skillet or another oven-safe skillet, brown the beef and onion.  Once the beef is browned, add the rest of the filling ingredients apart from the mixed vegetables and bring to a simmer.  Then add the mixed vegetables, stir and heat until the vegetables are heated.  Once the vegetables are hot, remove from the heat, preheat the oven to 400 F, and make the topping.  To make the topping add the topping ingredients to a microwave-safe bowl, microwave for 2.5 minutes, after which stir.  Using a fork, spread the topping over the filling, leaving a ridged surface.  Then bake for 30 minutes.