1. Cook and stir ground beef, onion and peppers in a large skillet until meat is brown and onion is tender. Drain fat. Stir in remaining ingredients except kidney beans. Heat to boiling, reduce heat, cover and simmer for 2 hours, stirring occasionally. Stir in beans and heat through.This can also be made in a crock pot. Cook the meat/onion/pepper in a skillet. Then add meat and all ingredients to a crock pot. Cook on low for 8 hours or 4 hours on high.

Sausage

1. In a small bowl, mix all seasonings together.

2. Place turkey in a bowl and pour spices on top. Mix well with hands incorporating the spices into the meat very well.

3. Cook in a hot pan sprayed with non stick spray until cooked through. Remove from pan

Casserole

1. Cut each biscuit into 8 pieces. Sprinkle half over the bottom of an 8 inch square baking pan that has been coated with non stick spray. Set aside

2. In the same skillet that you cooked the sausage in, melt butter. Add in flour and stir for about 1 minute until golden. Add milk slowly and stir/whisk constantly until all the milk is incorporated and the sauce is smooth and thick. Season with salt and pepper. Add sausage back in and stir well.

3. Let cool slightly. Add remaining biscuits to sausage gravy mixture and fold in, making sure they do not clump. Pour mixture over biscuits in casserole dish.

4. Bake covered at 350 for about 25 minutes. Remove cover and bake an additional 5 minutes.

1. Heat oil in a large skillet over medium high heat. Season shrimp with salt and pepper and fry for 1-2 minutes on each side, until just cooed through and not pink. Transfer to a bowl; set aside
2. Melt the butter in the same skillet. Saute garlic until fragrant (about 30 seconds) Pour in wine or broth allow to reduce to half while scraping any bits off of the bottom of the pan
3. Reduce heat to low-medium heat, add the cream and bring to a gentle simmer while stirring occasionally. Season with salt and pepper to your taste
4. Add the parmesan cheese and allow sauce to gently simmer for a further minute or until the cheese melts and sauce thickens.
5. Add the shrimp back into the pan. Sprinkle with parsley. Taste test sauce and adjust seasonings, if needed.
6. Serve over rice, pasta or veggies

1. Mix the paprika, garlic powder, oregano, salt and cayenne pepper in a shallow bowl or pie plate to combine. Press the flesh side of each salmon filet into the seasoning to evenly coat it. Or, you can sprinkle on the seasoning and pat onto the flesh side.

2. Heat the oil in a large nonstick or cast iron skillet oven medium heat until it is shimmering. Add the fillets, skin side up, and cook until blackened, about 3 minutes. Flip the fillets and continue to cook until cooked through to your ,liking 5 to 7 minutes depending on the thickness of your fillets. If the skin is starting to burn before fillets are cooked, turn the heat down to medium low. If the fillets are extra thick (1 1/2 to 2 inches) in the middle) you may need to turn the fillets on their sides for a minute on each side to cook them through. An instant read thermometer inserted into the middle of the thickest fillet should read 120 to 130 for medium rare or 135-145 for more well done. Serve with lemon wedges.

1. Cut the chicken into VERY small pieces (the smaller the better). Place chicken pieces in a bowl and add in the egg, flour, paremesan, mozzarella, garlic and seasonings. Mix well
2. Heat a large frying pan over medium to low heat. Add the oil. You can also spray in some non stick spray to keep them from sticking and so you don’t have to add more oil.
3. Once the pan is hot, add in about 1/4 cup of the chicken mixture per fritter. Do not overcrowd the pan too much. Cook fritters about 10 minutes each, turning a few times. Don’t have the pan too hot or the chicken will not cook through and the outside will burn.
4. These freeze well

1. In a medium sauce pan melt butter. Add flour and whisk for 1 minute. Add flour, onion, salt, dry mustard, pepper and celery salt. Mix well. Slowly add milk, stirring constantly. Once all milk is added, cook until smooth and thickened.
2. In a casserole, layer 1/3 of the cooked carrots, ½ of the cheese, 1/3 of the sauce, then repeat, 1/3 carrots, remaining cheese, 1/3 sauce, remaining carrots and remaining sauce. Sprinkle on breadcrumbs.
3. Bake at 350 for 25 minutes or until bubbly.

1. Preheat oven to 350.

2. Combine the cottage cheese, greek yogurt and seasonings in a blender and blend until smooth.

3. In a bowl, mix together chicken and cottage cheese sauce. Add in bacon.

4. Pour in a casserole dish. Top with shredded cheese

5. Bake at 350 for 20-25 minutes or until heated through and cheese is melted.

1. Preheat oven to 375. Spray a 9×9 inch baking pan with nonstick spray

2. In a large skillet, brown ground beef. Drain.

3. Add taco seasoning and water and simmer until thick and flavors blend. about 5 minutes. Add in refried beans if you are using them. Mix until well combined

4. Place 2 whole tortillas in bottom on baking pan, then cut one in half and fit it in to cover bottom

   

5. Layer 1/2 of the meat mixture over the tortillas, then 1 cup of salsa over the meat, then 1/2 of the cheese. At this point, if you would like to add in black beans, corn, etc, you can. Repeat layers, tortillas again, the rest of the meat, 1 cup salsa, 1/2 the cheese, any "add ins" and end with tortillas. Top with remaining 1/2 cup salsa. Cover and bake for 25-30 minutes, uncovering the last 5 minutes.

6. Cut into 4 servings, garnish each with 2 Tbsp sour cream.