Oven Stew

I didn't have five hours and so turned it up to 350 F and did it in a little over two hours. I used a bag of baby carrots to make this even easier.

1 1/2 lbs. stew meat, beef or pork or boneless chicken thighs, cubed
6 c. peeled, cubed potatoes (or small red potatoes unpeeled)
2 med. onions, cut into chunks
4 c. carrots, peeled and cut into 3 inch rounds
2 c. celery, cut into chunks
1 (15 oz.) can diced tomatoes
1 tsp. salt
1/2 tsp. black pepper
1 tsp. oregano
1/2 tsp. garlic powder

1. In a large oven-safe pan, combine all of the stew ingredients. It is not necessary to brown the meat.
2. Cover and bake at 250 F for 4 to 5 hours.

Stuffed Green Peppers

This recipe is a classic. I have tried updated versions, but always end of up going back to this one. I do use brown rice.

6 large green peppers
1 lb. ground beef
2 tbsp. chopped onion
1 tsp. salt
1/8 tsp. garlic salt
1 c. cooked rice
1 can (15 oz.) tomato sauce
3/4 c. shredded mozzarella cheese

1. Cut thin slice from stem end of each pepper. Remove seeds and membranes; rinse. Cook peppers in enough boiling water to cover for 5 minutes; drain.
2. Cook and stir ground beef and onion until light brown; drain. Stir in salt, garlic salt, rice and 1 c. of the tomato sauce; heat through.
3. Stuff each pepper with the ground beef mixture; stand upright in 8x8 baking dish. Pour remaining tomato sauce over peppers. Cover; cook in 350 F oven 45 minutes. Uncover; cook 15 minutes longer. Sprinkle with cheese.

Quick Chicken Cacciatore

4 boneless/skinless chicken breast pieces
2 med. zucchini, peeled and sliced
1 small onion, cut into large pieces
1 c. fresh mushrooms, cleaned and sliced
3 tbsp. olive oil
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 tsp. oregano
2 tsp. basil
1/4 tsp. fennel seed, crushed
1 tbsp. water
1 (14 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce

1. Preheat oven to 375 F.
2. In a small bowl, mix together the salt, spices, and water and set aside.
3. Wash chicken, pat dry. Heat a large skillet over medium-high heat. Add 1 tbsp. of the olive oil. When hot, add chicken breasts. Cook 2-3 minutes per side until nicely browned. Remove to a plate.
4. Adding the remaining 1-2 tbsp. olive oil as needed, quickly brown the zucchini, onion, then mushrooms. Keep the pan good and hot; the object is to brown the veggies without cooking them all the way through.
5. Mix together the spice mix, diced tomatoes, and tomato sauce.
6. Pour half the tomato mixture into a 9x13 glass pan. Add the vegetables to the pan. Place chicken over the vegetables. Pour the remaining tomato mixture over the chicken.
7. Cover the pan and bake 30-40 minutes.

Week Night Bolognese

2 tbsp. olive oil
1 lb. lean ground beef
4 cloves minced garlic
1 tbsp. dried oregano
1/4 tsp. crushed red pepper flakes
1 1/4 c. dry red wine, divided
1 (28 oz.) can crushed tomatoes
2 tbsp. tomato paste
1 tbsp. kosher salt
1 1/2 tsp. black pepper
12 oz. dried pasta such as orecchiette or small shells
1/4 tsp. ground nutmeg
1/4 c. chopped fresh basil
1/4 c. heavy cream
1/2 c. freshly grated Parmesan cheese, plus extra for serving

1. Heat the olive oil in a large skillet over medium-high heat. Add ground beef and cook, crumbling with a wooden spoon, until meat has lost its pink color and started to brown.
2. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.
3. Pour 1 c. of the wine into the skillet and stir to scrape up any browned bits.
4. Add the tomatoes, tomato paste, salt, and pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 min.
5. Bring a large pot of water to a boil, add a tbsp. of salt, a splash of olive oil, and the pasta, and cook according to package directions.
6. While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and ¼ c. wine to the sauce and simmer for 8 to 10 min. stirring occasionally until thickened.
7. Add cooked, drained pasta to sauce along with the Parmesan cheese and toss well. Serve with additional Parmesan on the side.

Lemon-Raspberry Muffins

The squirrels and the birds actually left us some raspberries this year. Even though raspberry plants are like bad weeds in their aggressive spreading, they are so good it's worth it.

1 lemon
1/2 c. sugar
1 c. buttermilk OR 1 c. milk mixed with 1 tbsp. lemon juice
1/3 c. canola oil
1 egg
1 tsp. vanilla
1 c. white whole wheat flour
1 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 1/2 c. fresh or frozen (not thawed) raspberries

1. Preheat oven to 400 F.
2. Coat 12 muffin cups with oil, cooking spray or line with paper liners.
3. Zest the lemon. Combine the zest and sugar. Add buttermilk, oil, egg, and vanilla and mix until well blended. This can be done in a food processor if you have one; a whisk works as well.
4. Combine flours, baking powder, baking soda and salt in a large bowl. Add buttermilk mixture and fold until almost blended. Gently fold in raspberries.
5. Divide batter among muffin cups. Bake until edges are golden, 20-25 minutes. Let cool in pan for 5 min. before turning out onto a wire rack.

Irish Stew

3 lbs. chuck roast, cut into 1-inch pieces
2 tbsp. canola oil, divided
1 lg. onion, cut into chunks
1 rib celery, finely chopped (1/2 c.)
4 carrots, peeled and cut into chunks
2 med. potatoes, peeled and cut into chunks
8 oz. can tomato sauce
1 tbsp. sugar
1 tbsp. flour
1 tsp. thyme
1 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. garlic powder
2 bay leaves

1. Preheat oven to 325 F.
2. Heat 1 tbsp. oil over med. high in a frying pan. Brown the meat in 4-5 small batches, adding extra oil as needed. Transfer meat to a casserole dish as it is browned.
3. Reduce heat to med. low and cook the onions. Add to the casserole dish.
4. Put carrots, celery and potatoes over the meat.
5. In a bowl, mix together the tomato sauce, sugar, flour, thyme, salt, pepper, and garlic powder. Pour over the meat and vegetables along with the bay leaves.
6. Give it a good stir. Cover and bake for 2 to 2 1/2 hours. Remove bay leaves.

NOTE: To serve over baked potatoes, throw some potatoes in to the oven for the last hour or so of cooking time. If you like, skip the baked potatoes and add several more potatoes to the stew.

Coleslaw Dressing

I buy the bag of already shredded cabbage and carrots for coleslaw. I guess if I grew cabbage in my garden, I might be inclined to cut it up myself. Commercial coleslaw dressing is usually loaded with sugar. I really like this instead. If you are against using or just don't have Splenda, I would imagine a teaspoon or two of sugar would be fine.

1/2 c. real mayonnaise
1/2 c. sour cream
1 tbsp. apple cider vinegar
1 tsp. prepared mustard
1/2 tsp. salt
1 tsp. Splenda
1/2 tsp. celery seed

1. Combine all ingredients well and toss with coleslaw.

Chicken and Broccoli Stir-Fry

1 tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
4 c. vegetables (broccoli, carrots, celery, mushrooms, onion, red or green bell peppers, water chestnuts, etc.)
1 1/2 c. chicken broth
2 tbsp. soy sauce
2 tbsp. cornstarch
1 tsp. garlic powder (or a couple of cloves fresh garlic)
3/4 tsp. ginger

1. Stir-fry chicken in hot oil in large skillet until browned.
2. Add vegetables; cook and stir until tender crisp.
3. In bowl, mix broth, soy sauce, cornstarch and spices; stir into skillet. Bring to boil; boil 1 min.
4. Serve over rice.

Blueberry Muffins

These are a treat! Fresh blueberries are good, but if you use frozen blueberries, do not thaw.

1/2 c. butter
1 1/4 c. sugar
2 eggs
1/2 tsp. vanilla
2 c. flour
1/2 tsp. salt
2 tsp. baking powder
1/2 c. milk
1 c. blueberries
3 tsp. sugar

1. Cream butter and 1 1/4 c. sugar. Add eggs and vanilla and beat.
2. In bowl, sift flour, salt and baking powder; add to above mixture alternating with milk.
3. Fold in berries.
4. Fill prepared muffin cups one-half full. Do not over fill. Sprinkle with remaining 3 tsp. of sugar.
5. Bake at 350 F for 20-25 min. or until toothpick comes out clean.

Crockpot Chicken Cacciatore

This works equally well with beef for Swiss steak. I generally skip the wine, but think it does add that extra "something." I freeze tomatoes from my garden by the quart and so usually use them if I have them.

2 med. onions, thinly sliced
2 1/2-3 lb. chicken, cut up
2 cloves garlic, minced
1 (16 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
1 tsp. salt
1/4 tsp. pepper
1 tsp. oregano
1/2 tsp. basil
1/2 tsp. celery seed
1 bay leaf
1/4 c. dry white wine

1. Place sliced onions in bottom of crock pot. Add chicken pieces.
2. Mix together garlic, tomatoes, tomato sauce, salt, pepper, herbs and white wine. Pour over chicken.
3. Cover and cook on low for 6 to 8 hrs.

Serve chicken pieces with sauce over hot buttered noodles.

Sharon’s Shell Macaroni Salad

Sharon is a woman I used to work with. She brought this salad to a potluck at lunch. I have given this recipe to my family and friends. It's definitely a keeper. I use real mayo.

8 oz. medium shell macaroni
3/4 c. mayonnaise or salad dressing
1/2 c. cream or half and half
3/4 tsp. salt
1/2 tsp. pepper
3 tbsp. sugar
1/2 c. onion, finely chopped
1/2 c. red or green bell pepper, finely chopped
1/2 c. celery, finely chopped

1. Cook macaroni according to package directions. Drain.
2. In a large bowl, stir well to mix the mayo, cream, salt, pepper and sugar.
3. Add macaroni, onion, bell pepper and celery. Stir to mix.

Sloppy Joes

I like these because of the green pepper, celery and onion. The Tabasco sauce gives them a little kick. I was also drawn to this recipe for the lack of sugar.

1 lb. ground beef
1 med. onion (1/2 c.)
1/3 c. celery, finely chopped
1/3 c. green bell pepper, finely chopped
1/3 c. ketchup
1/4 c. water
1 tbsp. Worcestershire sauce
1/8 tsp. red pepper sauce (Tabasco)
1 tsp. salt

1. Cook and stir ground beef and onion until light brown; drain.
2. Stir in remaining ingredients. Cover and cook over low heat just until vegetables are tender.
3. Fill buns with beef mixture. Makes 5 sandwiches.

Spaghetti with Beef Mushroom Sauce

I do numbers 2 and 3 of the instructions first. This can simmer on low for a time while you cook the pasta and make your salad or garlic bread. Just be careful not to let it boil once you add the cream. After cooking the pasta, I just scoop it with a spaghetti fork and put it right in the sauce. I add the parsley to the sauce as well so it gets mixed in. As with so many of my recipes, this freezes and reheats well.

8 oz. dry spaghetti
2 tbsp. olive oil
1 lb. button mushrooms, thinly sliced
1-2 cloves garlic, finely chopped
1 lb. ground beef
1 tsp. kosher salt
1/4 tsp. black pepper
1 (14.5 oz.) can diced tomatoes, undrained
1 c. heavy cream
1 c. (4 oz.) grated Parmesan
1/2 c. fresh flat-leaf parsley leaves, roughly chopped

1. Cook spaghetti according to package directions.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, for 6 min. Add the garlic, beef, salt and pepper. Cook until no trace of pink remains, about 5 min. Drain.
3. Add the tomatoes, bring to a boil. Reduce heat and stir in the cream and 3/4 c. of the Parmesan. Simmer until the sauce has thickened slightly, about 3 min.
4. Drain the pasta and return it to the pot. Add the sauce and toss. Divide among plates and sprinkle with the remaining Parmesan and the parsley.

Tuna Seashell Pasta Salad

I love the bell peppers in this salad as well as the onions, celery and peas that you would normally find. The sweet pickles in the dressing really give it that little extra something.

1 pkg. (12 oz.) seashell macaroni
1 c. real mayonnaise
1/2 c. sweet pickles, diced
1/2 tsp. dry mustard
1 tsp. dill weed
1/4 tsp. salt
1/4 tsp. pepper
2 cans (6.5 oz) albacore tuna, drained and flaked
1 c. frozen peas, thawed and drained
2 stalks celery, diced
1/2 green bell pepper, diced
1/2 orange bell pepper, diced
1 small white onion, diced
1 small jar sliced pimentos, drained (optional)
1 c. cheddar cheese, diced

1. Cook macaroni according to package directions. Drain.
2. Mix dressing using mayo, sweet pickles, dry mustard, dill weed, salt and pepper.
3. Combine pasta, tuna, vegetables and cheese.
4. Pour dressing over salad and mix gently.
5. Chill for two hours.

All-Meat Chili

We found this recipe back when we were on a low carb diet which by the way is impossible to stick with for any length of time. It is great the way it is, but I like to add a can of black beans.

2 lbs. ground beef
1 c. chopped onion
3 cloves garlic, crushed
1 can (14 1/2 oz.) tomatoes with green chilies (I use 2 cans of RO*TEL original)
1 can (4 oz.) plain tomato sauce
4 tsp. ground cumin
2 tsp. dried oregano
2 tsp. unsweetened cocoa powder
1 tsp. paprika

1. Brown ground beef. Pour off grease.
2. Add the remaining ingredients. Stir to combine.
3. Simmer 30 min. covered. Uncover, and simmer 15-20 additional min. (I usually put this in the crockpot and cook all day on low.)
4. Optional toppings: Grated cheese, sour cream, sliced green onion or any chopped onion, chopped tomato.

Cornbread

I think of chili when I think of cornbread. Last time I made this, I added a finely chopped Jalapeno pepper.

1 c. flour, sifted
4 tsp. baking powder
1 tsp. salt
1/4 c. sugar
2 eggs
1 c. milk
1/4 c. oil or melted fat
1 c. enriched yellow corn meal

1. Preheat oven to 400 F. Grease bottom of 8- or 9-inch square baking pan.
2. Sift together flour, baking powder, salt and sugar.
3. Beat eggs, milk, and oil until well blended.
4. Add flour mixture and cornmeal and stir until batter is just smooth.
5. Pour into greased pan and bake 25 to 30 min. Serve hot.

Cinnamon Puffs

Cinnamon and sugar on top. Nice!

3 c. flour
1 1/4 c. sugar, divided
2 1/2 tsp. baking powder
1 1/4 tsp. nutmeg
3/4 tsp. salt
2 eggs, beaten
1 1/4 c. milk
1/3 c. butter plus 1/4 c. butter, melted and divided
1/2 tsp. cinnamon

1. Preheat oven to 350 F. Whisk together flour, 1 c. sugar, baking powder, nutmeg, and salt in a large bowl. Make a well in center of dry ingredients.
2. Combine eggs, milk, and 1/3 c. melted butter in a small bowl. Pour mixture into well of dry ingredients, stirring just until moistened.
3. Spoon into lightly greased muffin cups.
4. Bake for 20 to 25 min.
5. Combine remaining 1/4 c. sugar and cinnamon in a small shallow bowl. Let muffins cool just enough to handle; dip tops of hot muffins into remaining 1/4 c. melted butter, then into sugar mixture until coated. Serve warm. Makes 12 muffins.

Crock Pot Beans

I'm fairly certain this recipe came from a Lutheran Church cookbook. We added a small can of Busch's beans to the original recipe. This feeds a crowd. We make it sometimes even if it's just us because it freezes well for side dishes later.

1 lb. bacon, cut into 1/2-inch pieces
1 lb. ground beef
1 med. onion, chopped
2 cans kidney beans, drained
2 cans lima beans, drained
2 cans pork ‘n beans
1 can Busch’s beans
1 c. ketchup
1 c. brown sugar
2 tsp. dry mustard

1. Fry the bacon; drain.
2. Brown the ground beef with the onion; drain.
3. Place all ingredients in the crock pot; stir to combine.
4. Cook all day. Mmmm.

Chili Mac Casserole

Try this hotdish. It goes together fairly quickly. It freezes well. I love it left over for an easy lunch or dinner.

1 c. uncooked elbow macaroni
2 lbs. ground beef
1 med. onion, chopped
2 cloves garlic, minced
1 (28 oz.) can diced tomatoes, undrained
1 (16 oz.) can kidney beans, drained and rinsed
1 (6 oz.) can tomato paste
1 (4 oz.) can chopped green chilies
1 1/2 tsp. salt
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
2 c. (8 oz.) shredded Mexican-blend cheese


1. Cook macaroni according to package directions.
2. Meanwhile, in a large, deep skillet, cook ground beef, onion, and garlic; drain grease.
3. Add tomatoes, kidney beans, tomato paste, chilies, and seasonings to beef mixture. Add drained macaroni.
4. Transfer to a 9x13 baking dish coated with nonstick spray. Cover; bake at 375 F for 25-30 min.
5. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.

Toltec Wisdom

There are a series of books by Don Miguel Ruiz and his son, Don Jose Ruiz. The Toltec were known as "women and men of knowledge." They were scientists and artists who formed a society to explore and conserve the spiritual knowledge and practices of the ancient ones. The following is the basics of their teachings.

The Five Agreements -
- Be Impeccable with Your Word (Speak with integrity. Say only what you mean. Avoid using the word to speak against yourself or to gossip about others. Use the power of your word in the direction of truth and love.)
- Don't Take Anything Personally (Nothing others do is because of you. What others say and do is a projection of their own reality, their own dream. When you are immune to the opinions and actions of others, you won't be the victim of needless suffering.)
- Don't Make Assumptions (Find the courage to ask questions and to express what you really want. Communicate with others as clearly as you can to avoid misunderstandings, sadness, and drama.)
- Always Do Your Best (Your best is going to change from moment to moment, it will be different when you are healthy as opposed to sick. Under any circumstances, simply do your best, and you will avoid self-judgment, self-abuse, and regret.)
- Be Skeptical but Learn to Listen (Don't believe yourself or anybody else. Use the power of doubt to question everything you hear: Is it really the truth? Listen to the intent behind the words, and you will understand the real message.)