Burrito Bowl
Chicken Pie
Beef Stew InstantPot
Chimichangas/Mexican Rice
Beef Taco Pasta (Hamburger Helper)
Thai Chicken Raman Soup

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Chicken Chimichangas

Ingredients
2 cups cooked chicken , chopped or shredded
1 can refried beans
1/2 cup salsa , your favorite kind
1 teaspoon cumin
1/2 teaspoon dried oregano leaves , crushed
1 teaspoon chili powder
1 cup shredded cheese , cheddar or Mexican blend
2 green onions , chopped
3 Tablespoons oil (vegetable or canola oil)
6 large flour tortillas

For topping:
Salsa, sour cream and guacamole , optional

Instructions
- Cook chicken breasts in frying pan until tender and no longer pink.
  Allow to rest for a few minutes before chopping.
- Add refried beans, chicken, cheese, salsa, spices, and green onions 
  to a mix bowl and mix to combine.
- Place about 1/2 cup of the chicken mixture in the center of each 
  tortilla.
- Fold opposite sides over filling and roll up like a burrito.
- For baked chimichangas, preheat oven to 400 degrees F. Brush
  chimichangas lightly with oil and bake for about 25 minutes, until
  golden and crispy.
- For pan fried chimichangas, heat a skillet over medium heat. Once hot,
  add oil to skillet and place chimichangas seam side down. Turn lightly
  every 2-30 seconds until lightly golden on all sides.
  Serve warm, topped with salsa and sour cream and a side of Authentic
  Mexican Rice.


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Mexican Rice

Ingredients
1 1/2 cups long grain white rice *
1/4 cup oil (vegetable or canola oil)
1 teaspoon garlic , minced
1/4 medium onion , finely diced
1/4 cup tomato sauce , or 2 pureed tomatoes*
2 teaspoons tomato bouillon granulated, or cubes*
1/4 teaspoon salt
1 carrot , diced
1/2 cup peas (frozen or fresh)
3 cups water
1-3 whole serrano peppers , optional

Instructions


- Rinse the rice in a fine mesh strainer until the water runs clear. 
  Set aside.
- In a large saucepan over medium-high heat, add the oil. Once hot, add
  the rice and stir to combine. Cook over medium heat, stirring
  frequently, until the rice is lightly golden brown all over (about 10
  minutes).
- Add tomato sauce, garlic, and diced onion to the pan. Stir. Add tomato
  bullion, salt, carrots, peas, and water (and serrano peppers, if
  using. They add a little flavor, but not spice.).
  Bring to a boil, then cover, reduce heat to low and cook for about 20
  minutes or until the water is completely absorbed.  Remove from heat
  and allow to rest for 5 minutes before fluffing with a fork.


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Taco Soup

Ingredients

1 pound ground beef
1 onion, chopped
1 (15 ounce) can black beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix

Directions

- Brown the ground beef
- Add all ingredients to instantpot and stir
- Pressure cook for 5 min
- Serve with tortilla chips

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One Pot Teriyaki Chicken and Rice

Ingredients

    1 boneless, skinless chicken breast (about 2/3 lb.) ($2.81)
    1 Tbsp cooking oil ($0.04)
    2 cloves garlic, minced ($0.16)
    1 tsp grated fresh ginger ($0.10)
    1.5 cups uncooked jasmine rice ($0.99)
    2.5 cups water ($0.00)
    12 oz. frozen stir fry vegetables ($1.59)
    1/4 cup soy sauce ($0.24)
    2 Tbsp brown sugar ($0.08)
    1 tsp toasted sesame oil ($0.10)
    2 green onions, sliced ($0.15)

Instructions

    Cut the chicken breast into very small pieces, about 1/2 to 3/4-inch in size.
    Add the cooking oil, garlic, and ginger to a large, deep skillet. Cook over
      medium heat for about 1 minute, then add the chicken pieces and continue
      to sauté just until the outside of the chicken is no longer pink. Do not
      over cook the chicken here, it will finish cooking with the rice.
    Add the uncooked rice to the skillet and continue to sauté for 1-2 minutes
      more. You should hear the rice popping. Finally, add the water and give
      everything a brief stir to make sure there is no rice stuck to the bottom
      of the skillet.
    Place a lid on the skillet, turn the heat up to medium-high, and allow the
      water to come to a full boil. Once boiling, turn the heat down to low and
      let it simmer for 10 minutes.
    While the skillet is simmering over low, prepare the teriyaki sauce. In a
      small bowl, stir together the soy sauce, brown sugar, and toasted sesame oil.
      The brown sugar may not fully dissolve, but that's okay. Set the sauce aside.
    After the rice has simmered for 10 minutes, lift the lid briefly to sprinkle
      the frozen vegetables on top, then replace the lid immediately. Make sure
      the vegetables are spread evenly over the surface. Let the skillet continue
      to heat over low for an additional five minute.
    After steaming the rice and vegetables together for 5 minutes, turn the heat
      off and let the skillet rest with the lid in place for an additional five minutes.
    Give the teriyaki sauce another brief stir, lift the lid on the skillet, and
      drizzle the sauce over the vegetables. Make sure to scrape out all the sugar
      from the bottom of the bowl. Using a spatula or large spoon, gently fold the
      rice and vegetables together until everything is mostly coated in the sauce.
    Make sure to scoop all the way to the bottom of the skillet when folding,
      as the sauce will sink to the bottom.
    Place the lid back on top and let the skillet rest for a final 5 minutes to let
      the flavor soak in (heat turned off). Sprinkle sliced green onions for serving.
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Beef Taco Pasta is like a homemade version of hamburger helper
Print Recipe
Ingredients

    1 Tbsp olive oil
    1 yellow onion (green pepper and anything)
    2 cloves garlic, minced
    1/2 lb. ground beef
    1 packet taco seasoning
    1 15oz. can diced tomatoes
    1 4oz. can diced green chiles
    1/2 lb. small pasta shells
    2 cups beef broth
    1 cup shredded cheddar cheese
    2 green onions, sliced

Instructions

    Dice the onion and mince the garlic. Add the onion, garlic, and olive oil
      to a deep skillet or wide-bottomed pot. Sauté over medium heat until the
      onions are soft.
    Add the ground beef and taco seasoning and continue to cook and stir until
      the ground beef is cooked through.
    Add the diced tomatoes (with juices) and diced green chiles (with juices)
       to the beef and stir to combine.
    Add the pasta and beef broth and stir to combine once again. It's okay
       if the pasta is not fully submerged under the broth.
    Place a lid on the pot and turn the heat up to medium-high. Allow the
       broth to come up to a full boil. Once boiling, give the pasta a stir,
       place the lid back on top, and turn the heat down to medium-low.
    Let the pasta continue to simmer, stirring every few minutes and always
       replacing the lid, for about 10 minutes or until the pasta is tender.
    There should be some thick saucy liquid left in the pot once the pasta is cooked.
    Add the shredded cheddar cheese and stir until it has melted into the sauce.
       Top with sliced green onions and serve!


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Chicken Chimichangas Recipe

https://tastesbetterfromscratch.com/chicken-chimichangas/

Ingredients
  
2 cups cooked chicken , chopped or shredded
1 can refried beans
1/2 cup salsa , your favorite kind
1 teaspoon cumin
1/2 teaspoon dried oregano leaves , crushed
1 teaspoon chili powder
1 cup shredded cheese , cheddar or Mexican blend
2 green onions , chopped
3 Tablespoons oil (vegetable or canola oil)
6 large flour tortillas
For topping:
Salsa, sour cream and guacamole , optional
Instructions
 
Cook chicken breasts in frying pan until tender and no longer pink. Allow to rest for a few minutes before chopping.

Add refried beans, chicken, cheese, salsa, spices, and green onions to a mix bowl and mix to combine.
Place about ½ cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling and roll up like a burrito. 
For baked chimichangas, preheat oven to 400 degrees F. Brush chimichangas lightly with oil and bake for about 25 minutes, until golden and crispy.
For pan fried chimichangas, heat a skillet over medium heat. Once hot, add oil to skillet and place chimichangas seam side down. Turn lightly every 2-30 seconds until lightly golden on all sides. 
Serve warm, topped with salsa and sour cream and a side of Authentic Mexican Rice .

Cut 2 large chicken breast into large pieces and cooked in the instant pot - manual for about 12 minutes, natural de-pressure for about 5 min. (internal 165F).
Made 1 batch with refied black beans and 1 with refried pinto beans.
air-fried for 5-7 minutes at 380F.
refied black beans tasted better

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Mexican Rice

Ingredients
  
1 1/2 cups long grain white rice *
1/4 cup oil (vegetable or canola oil)
1 teaspoon garlic , minced
1/4 medium onion , finely diced
1/4 cup tomato sauce , or 2 pureed tomatoes*
2 teaspoons tomato bouillon granulated, or cubes*
1/4 teaspoon salt
1 carrot , diced
1/2 cup peas (frozen or fresh)
3 cups water
1-3 whole serrano peppers , optional
Instructions
 
Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.

In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).
Add tomato sauce, garlic, and diced onion to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.).
Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed.  Remove from heat and allow to rest for 5 minutes before fluffing with a fork.
Notes
Rice: Washing the rice is crucial to remove the outer starch, allowing the rice to cook fluffy. If you’d like to use Brown Rice, increase liquid by ½ cup and cook for 40 minutes, following the same resting instructions.
Tomato Sauce: I used this because it’s fast and easy, but for a more authentic version, add 1-2 fresh tomatoes to a blender with the onion and garlic, and blend before adding to the rice.
Tomato Bouillon: granules or cubes, found in the Mexican aisle or online. This adds color and flavor to the rice. If you can’t find it, substitute chicken Bouillon.
Serrano peppers: It’s optional to add 1-2 on top of the rice while it cooks, to add extra flavor (it wont make the rice “spicy”.
Instant Pot Mexican Rice: If you own an instant pot, I’ve adapted this recipe for Instant pot Mexican rice.


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Burrito Bowl
Ingredients:
    1 cup uncooked rice
    1 cup salsa, homemade or store-bought
    3 cups chopped Romaine lettuce
    1 (15.25-ounce) can whole kernel corn, drained
    1 (15-ounce) black beans, drained and rinsed
    2 Roma tomatoes, diced
    1 avocado, halved, seeded, peeled and diced
    2 tablespoons chopped fresh cilantro leaves
For the chipotle cream sauce
    1 cup sour cream
    1 tablespoon chipotle paste*
    1 clove garlic, pressed
    Juice of 1 lime
    1/4 teaspoon salt, or more, to taste
Directions:
    - To make the chipotle cream sauce, whisk together sour cream,
      chipotle paste, garlic, lime juice and salt; set aside.
    - In a large saucepan of 1 1/2 cups water, cook rice according
      to package instructions; let cool and stir in salsa; set aside.
    - To assemble the bowls, divide rice mixture into serving bowls;
      top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
    - Serve immediately, drizzled with chipotle cream sauce.

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Chicken Pie

Ingredients:
  two pie crusts
  1/3 cup butter or margarine
  1/3 cup chopped onion
  1/3 cup all-purpose flour
  1/2 teaspoon salt
  1/4 teaspoon pepper
  1 3/4 cups chicken broth (from 32-oz carton)
  1/2 cup milk
  2 1/2 cups shredded cooked chicken or turkey
  2 cups frozen mixed vegetables, thawed
Directions:
- Heat oven to 425°F. Prepare pie crusts as directed on box
  for Two-Crust Pie using 9-inch glass pie pan.
- In 2-quart saucepan, melt butter over medium heat. Add onion; 
  cook 2 minutes, stirring frequently, until tender. Stir in 
  flour, salt and pepper until well blended. Gradually stir in 
  broth and milk, cooking and stirring until bubbly and thickened.
- Stir in chicken / vegetables. Remove from heat. Spoon chicken 
  mixture into crust-lined pan.  Top with second crust; seal 
  edge and flute. Cut slits in several places in top crust.
- Bake 30 to 40 minutes or until crust is golden brown. During 
  last 15 to 20 min of baking, cover crust edge with strips of 
  foil to prevent excessive browning. 
- Let stand 5 minutes before serving.

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Honey Sausage and Potato Traybake

Ingredients
4 tbsp vegetable oil
8 pork sausages, separated
1–2 medium onions, cut into thick wedges
1 large red pepper, deseeded and sliced
650g/1lb 7oz potatoes, halved lengthways and cut into roughly 
  15mm or 5/8" in slices
3 tbsp runny honey
4–5 tsp wholegrain mustard
¼–½ tsp dried chillii flakes (optional to taste)
100g/3½oz frozen peas, fully thawed (see tip below)
salt and ground black pepper
Recipe tips
Method
Preheat the oven to 220C/200C Fan/Gas 7. Put the oil, sausages, onions, 
peppers and potatoes in a large baking tray or shallow roasting tin. 
Season with a little salt and lots of freshly ground black pepper 
and toss together.

Roast for 20 minutes. Take out of the oven and turn the vegetables 
and sausages using tongs or a couple of forks. Return to the oven 
and cook for 15–20 minutes more or until the potatoes are tender 
and crisp in places and the sausages are nicely browned.

Take the tray out of the oven once more, drizzle the honey over the 
sausages and dot the mustard over the vegetables. Gently toss together. 
Sprinkle with the chilli flakes if using, then scatter the thawed peas 
over the top and return to the oven for further 5 minutes or until the 
honey melts and the sausages are sticky.

Recipe Tips
You can thaw the peas by putting them in a sieve and pouring hot water 
from a kettle over them, or defrosting them in the microwave. You can 
also serve them separately if you don’t want to scatter them over 
the tray.

You can use beef, lamb or chicken sausages instead of pork but you 
will probably have to pay a few pence more.

Choose your largest oven tray so that everything fits easily and cooks evenly.

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Gooey Rice Casserole

Ingredients:

1c rice
1 can low salt mushroom soup
1 can or 1 cup chicken soup broth
1 pouch onion soup mix
1 chicken breast cooked and cubed
mixed frozen vegetables
garlic powder, italian spice mix, chives etc.

Slightly pre cook rice?

- Spread rice into casserole dish
- Spread onion soup mix on rice
- Spread chicken and frozen vegetables on rice
- Combine soup and spice and bring to a boil
- Pour soup over rice/soup mix
- Can shake paprika over the top
- Cover and cook at 325F for 1 hour

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Thai Chicken Ramen Soup
 https://www.halfbakedharvest.com/20-minute-thai-peanut-chicken-ramen/

Ingredients
    4 cups low sodium chicken broth
    1 can (14 ounce) coconut milk
    1/4 cup low sodium soy sauce
    2 tablespoons fish sauce
    2 tablespoons honey
    1/3 cup creamy peanut butter
    1/4 cup Thai red curry paste
    3/4 pound boneless, skinless chicken breasts
    8 ounces cremini mushrooms, sliced
    2 red bell peppers, chopped
    1 inch fresh ginger, grated
    1 clove garlic, minced or grated
    2-4 squares ramen noodles
    juice of 1 lime
    3 cups fresh baby spinach
    1/3 cup fresh basil or cilantro, roughly chopped, plus more for serving
    chopped peanuts and toasted sesame oil, for serving

Instructions Instant Pot
- In the bowl of the instant pot, combine the chicken broth, coconut milk, soy sauce,
  fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms,
  red peppers, ginger, and garlic. Cover and cook on high pressure for 20 minutes.
- Once done cooking, use the natural or quick release and release the steam.
- Set the Instant pot to sauté. Shred the chicken, it should fall apart. Stir
  in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until
  the noodles are soft.
- Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!


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Easy Chicken Curry

Ingredients
6 spring onions
3 garlic cloves
2 tbsp vegetable oil
half a 400g tin chopped tomatoes
2 tbsp curry powder
1 tsp ground ginger
400g/14oz boneless skinless chicken thigh, cut into 2.5cm/1in pieces
100ml/3½fl oz Greek-style natural yoghurt, plus extra to serve
salt and pepper
To serve
200g/7oz long grain rice
Recipe tips
Method
Thinly slice the spring onions, reserving a handful of the sliced green parts for garnish. Peel and chop the garlic. Heat the oil in a large saucepan over a medium heat and cook the spring onions and garlic for a few minutes. Add the tomatoes, curry powder and ground ginger and cook for 3-4 minutes. If the pan gets dry add a splash of water and make sure the spices don't burn.

Add the chicken and cook for 5 minutes. Make sure all the chicken is coated and is beginning to brown on the sides.

Add 250ml/9fl oz water and bring to the boil. Reduce to a medium to low heat and cook for 10-15 minutes, or until the chicken is cooked through with no sign of pink juices in the middle of the pieces.

While the chicken is cooking, prepare the rice. Pour the rice into a saucepan and rinse it under the cold tap to take away any cloudy starch. Drain the cloudy water away. Add clean water for cooking the rice. You need almost twice as much water as rice. (If you use a mug of rice, add a little less than two mugs of water). Bring to the boil then reduce the heat to a low simmer. Cover with a lid and cook very gently for 10 minutes. Remove from the heat and leave to stand with the lid on for 10 minutes. This will finish cooking the rice. Keeping the lid on is important, so none of the steam escapes.

Take the curry off the heat, stir in the yoghurt then season with salt and pepper. Serve the curry with the rice and garnish with a drizzle of yoghurt.

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Coconut Curry Sauce 
makes eight portions, but that doesn’t mean it has to serve eight people. If you’re cooking for four, freeze half for another time.

To make this sauce into a full meal, add your favourite curry ingredients such as fish and vegetables (fresh or frozen) in step three or after defrosting the sauce. Serve the finished curry with rice or naan bread.

 
By Shivi Ramoutar
From Daily Kitchen Live
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Print recipe
Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 8

Dietary

 
Vegetarian

Ingredients
1 tbsp vegetable oil
2 onions, finely chopped
3 garlic cloves, finely chopped
3 heaped tbsp curry powder
3 tbsp garam masala
2 tbsp ground cumin
1-2 tsp chilli powder
2 x 400g tins coconut milk
400g tin chopped tomatoes
salt and freshly ground black pepper
Recipe tips
Method
Heat the oil in a large saucepan over a medium heat. Add the onions and cook, stirring regularly, for 10 minutes, or until softened and browned.

Add the garlic and spices and cook, stirring continuously, for about 20 seconds.

Add the coconut milk, chopped tomatoes and a pinch of salt and pepper. Bring the sauce to the boil, then simmer for a few minutes, until thickened.

If cooking to eat now, add your chosen ingredients (see tip below), or leave to cool and then pour the sauce into ice-cube trays to freeze.

To cook the sauce from frozen, place the cubes into a large saucepan with a splash of water, and cover and cook on a low heat until defrosted. Then you can add your ingredient options and simmer until cooked through.
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Eggs and Bacon Hash

(Try it with Gnocchi and Red Peppers?)

Ingredients

800g/1lb 12oz potatoes, cut into roughly 15mm/⅝in chunks
3 tbsp vegetable oil
1 medium onion, thinly sliced
3–4 rashers smoked bacon, thinly sliced
4 medium eggs
2 x 400g tins baked beans
freshly ground black pepper
Recipe tips

Method
Put the potatoes in a large saucepan and cover with water 1cm/½in higher thna 
the potatoes. Cover with a lid and bring to the boil over high heat.

Reduce the heat slightly and simmer the potatoes for 5 minutes, or until tender 
but not falling apart. Drain in a colander and leave to stand for 5 minutes to 
dry the potatoes a little. (If using leftover cooked potatoes, you can leave 
this step out altogether and simply cut the potatoes into small chunks.)

Place a large non-stick frying pan, shallow wide-based casserole or sauté pan
over a high heat. Add 2 tablespoons of the oil and fry the onion, bacon and 
potatoes together for 10 minutes or until lightly browned, stirring often. 
Add a little more oil if the potatoes begin to stick. Season with ground black 
pepper.

Reduce the heat to low, make four dips in the vegetables and crack an egg into 
each one. Cover the pan with a lid or large piece of kitchen foil and cook for 
about 5 minutes more, or until the egg whites are set and the yolks remain 
runny. (If the pan is over a high heat, the potatoes will burn before the eggs 
are cooked.)

While the eggs are cooking, heat the beans in a microwave or in a pan on the hob, 
according to the instructions on the tin. Serve the potatoes and bacon with the 
beans alongside.

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Corn Bread

https://www.blessthismessplease.com/the-best-cornbread-recipe/

Ingredients
    1 cup all-purpose flour
    1 cup yellow cornmeal
    2/3 cup granulated sugar
    1 teaspoon salt
    3 1/2 teaspoons baking powder
    1/3 cup neutral oil or melted butter
    1 large egg
    1 cup milk

Instructions
Grease a 9-inch round cake pan or cast iron skillet well and set aside.
Preheat the oven to 400 degrees.  In a medium mixing bowl, add the flour,
cornmeal, sugar, salt, and baking powder. Whisk to combine well.
Make a well in the center of your dry ingredients and add your oil or
butter, milk, and egg. Stir just until the mixture comes together and
there are only a few lumps remaining.  Pour the batter into the prepared
pan and bake for 20-25 minutes until the top is a deep golden brown and
a toothpick inserted into the center comes out clean.

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Creamy Colesaw

Ingredients
  

    16 ounces shredded cabbage/carrot blend (classic is green cabbage 
       but you can add some red cabbage for color)
    For the Coleslaw Dressing:
    1 cup quality mayonnaise
    1/4 cup sour cream
    1 1/2 teaspoons yellow mustard
    2 tablespoons apple cider vinegar
    3 tablespoons granulated sugar
    1 teaspoon celery seeds
    1 teaspoon onion powder
    3/4 teaspoon sea salt
    1/2 teaspoon freshly ground black pepper

Instructions
 

Place the shredded cabbage and carrots in a large bowl and sprinkle 
a teaspoon of salt over them.  Toss to combine.  Let this sit for at 
least an hour to draw out excess water.  Rinse and thoroughly drain 
(either use a salad spinner to spin dry it or lay it out on paper 
towels and blot dry.)  Return the cabbage to the bowl.  

Combine the dressing ingredients in a small bowl.  Pour it over the 
cabbage mixture and stir until combined.  Cover and refrigerate for at 
least 2 hours before serving.

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Chicken Casserole
Ingredients

    8 cups cubed cooked chicken (** COOKED)
    2 cans (10-1/2 ounces each) condensed cream of chicken soup, undiluted
    1 cup sour cream
    1 cup crushed Ritz crackers (about 25 crackers)
    2 tablespoons butter, melted
    1 teaspoon celery seed
    Optional: Fresh parsley and sweet red pepper rings

Powered by Chicory
Directions

Preheat oven to 350°. Combine chicken, soup and sour cream; spread into a
greased 13x9-in. baking dish. Combine crumbs, butter and celery seed; sprinkle
over chicken mixture.  Bake, uncovered, until bubbly, 30-35 minutes. If desired,
garnish with parsley and red pepper.
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Tater Tot Casserole

Ingredients

    3/4 to 1 pound ground beef or turkey
    1 small onion, chopped
    Salt and pepper to taste
    1 package (16 ounces) frozen Tater Tots
    1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
      or cream of chicken soup
    2/3 cup 2% milk or water
    1 cup shredded cheddar cheese

Directions
    Preheat oven to 350°. In a large skillet, cook beef and onion over medium
    heat until meat is no longer pink; drain. Season with salt and pepper.
    Transfer to a greased 2-qt. baking dish. Top with Tater Tots. Combine soup and
    milk; pour over potatoes. Sprinkle with cheese. Bake, uncovered, 30-40 minutes
    or until heated through.

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Sheet Pan Veggies nad Sausages

** Serve on rice

Ingredients

    2 cups (276g) diced baby red potato
    3 cups (298g) trimmed and halved green beans
    1 large head of broccoli (2 cups; 137g)
    1 and 1/2 cups (161g) chopped bell peppers (2 large or 6-7 mini sweet bell peppers)
    13 ounces (368g) smoked sausage (See Note 1)
    6 tablespoons (73g) olive oil
    1/4 teaspoon red pepper flakes, optional (leave out if you don't like heat!)
    1 teaspoon paprika
    1/2 teaspoon garlic powder
    1 tablespoon EACH: dried oregano, dried parsley
    Salt & pepper
    Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese

PREP: Preheat the oven to 400 degrees F. Line a very large sheet pan (I use this 15x21
inch sheet pan) or 2 smaller pans with parchment paper and set aside.
PREP VEGGIES: It is important to prep the veggies according to directions to ensure
they all cook at the same rate. Wash and chop the unpeeled baby red potatoes. You want
the pieces quite small. I halve the baby potatoes and then dice each half. This yields
a total of 10-12 pieces per potato. Trim the green beans and then cut in half, chop the
broccoli into florets, chop the peppers into 1-inch pieces, and coin the sausage in
thick (1/2-inch) slices.
OLIVE OIL AND SEASONINGS: Place all the veggies and sausage on the prepared sheet pan.
Pour the olive oil and all the seasonings on top. Season to taste with salt and pepper
(I add 1/2 teaspoon of salt and 1/4 teaspoon pepper to start with). Use your hands to
toss and evenly coat all the veggies and sausage with seasonings. Space everything out
so it has plenty of space to cook. If veggies are crammed/overlapping they'll steam
instead of roast and will take longer to cook.

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Black Bean Wraps (and soup or nachos?)

** BBQ'ed chicken strips
** Add canned corn
** Chipolte sour cream sauce
** Spinach or Lettuce

    1 bag (24 oz) frozen corn & butter sauce
    1 can (15 oz) black beans, drained, rinsed
    1 can (4.5 oz) chopped green chiles
    1/4 cup chopped green onions (4 medium)
    1 tablespoon fresh lime juice
    10 flour tortillas for burritos (8 inch)
    10 tablespoons sour cream
    10 tablespoons salsa
    10 tablespoons shredded mozzarella cheese

or:

    1 tablespoon olive oil
    1/2 cup EACH: diced red onion, diced red pepper
    1 can black beans, drained & rinsed
    2 teaspoons chili powder
    1 teaspoon EACH: paprika, garlic powder, ground cumin
    Fine sea salt & pepper
    4 medium-sized tortillas

Optional Sauce (OR use light sour cream in place of this sauce!)

    1/3 cup (71g) regular mayo (we love Hellman's/Best Foods) See Note 2
    2 tablespoons (30g) freshly squeezed lime juice + 1/4 teaspoon lime zest
    1/2 teaspoon EACH: paprika, chili powder
    1 teaspoon Tabasco or Sriracha

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Simple Beef Stew

    3 lbs lean hamburger
    4 cups of beef broth
    3 cans of diced tomatoes
    8 med yellow potatoes
    1 diced med onion
    4 med carrots
    2 tablespoons of Worcestershire sauce
    1 tablespoon A1 steak sauce
    6 tablespoons salt (or less, to taste)
    4 tablespoons pepper
    1 clove of garlic, minced
    1 tablespoon of Italian seasoning
    3 tablespoons of yellow mustard

    4 tbsp ketchup?

    In a large pot or Dutch oven, brown the hamburger
    When about halfway browned, add finely diced onion, and garlic.
    When fully browned, add beef broth and cook about 10 minutes on med heat.
    Add the rest of the ingredients and most of the spices.
    Cook for another 2 hours. (The secret is to not allow the stew to boil.)
    Add additional spices (to taste) and cook on low heat for another hour.

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African Peanut Soup

    1 tablespoon coconut oil
    1 onion, chopped
    3 garlic cloves, diced
    1 tablespoon ginger, grated or minced
    1 Serrano chili, diced (for less spice add the whole chili
        (uncut)when adding the broth and then remove before serving)
    1 teaspoon smoked paprika
    1/2 teaspoon black pepper
    2 teaspoons ground coriander
    1 teaspoon ground cumin
    2 cups yams, cubed
    1 can of garbanzos or 1 1/2 cups, drained
    2 tablespoons tomato paste
    1 cup diced tomatoes (canned or fresh)
    4 cups vegetable broth or chicken stock
    1/2-1 cup creamy natural peanut butter-no sugar added (crunchy is
       fine too if you like more texture) see notes
    1-1 1/2 teaspoons sea salt
    1/4 teaspoon red pepper flakes (more or less to taste)
    1 tablespoon apple cider vinegar
    1/2 lb spinach (or a mix of baby kale and spinach is nice)
    Garnish: Cilantro, crushed peanuts, red pepper flakes

Instructions

    In a soup pot over medium heat, start saut�ing coconut oil, onion, garlic,
    ginger, and serrano chili.  Add smoked paprika, black pepper, coriander,
    and cumin.  Stir until the onions start to soften, about 7 minutes.
    Turn heat down if needed.  Add yams, chickpeas, tomato paste, diced tomatoes,
    broth or stock, peanut butter, salt, and red pepper flakes.  Bring to a
    simmer and cook for 20-30 minutes or until yams are soft.  Add apple cider
    vinegar and salt to taste.  Turn off heat and stir in spinach leaves.  Serve
    with crushed peanuts, fresh cilantro, and red pepper flakes.  Good served
    over millet, rice, and quinoa.


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Fry Pan Ham & Rice

Note that cooked turkey may be substituted for the cooked ham.
Ingredients

1-1/2 teaspoon olive oil
1 cup of sliced mushrooms
1 medium-size onion, chopped
1 cup pre-cooked ham or turkey, cubed
Ground pepper (to taste)
1/4 cup water (omit if using cooked rice instead of instant rice)
1/2 cup chicken broth or turkey broth
1 cup cooked rice or 3/4 cup uncooked instant rice
2 green onions, chopped
1/4 cup Parmesan cheese, grated

Directions

In a large fry pan or skillet, heat the olive oil over medium-high heat
Saute onion and mushrooms until tender.
Stir in ham, pepper, water (if used), and broth
Bring to a boil.
Stir in the rice.
Reduce heat and simmer the covered pan for about 5 minutes.
Fluff it with a fork.
Top with cheese and chopped green onion.


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Fry Dipping Sauce

    1 cup mayonnaise,   3/4 cup ketchup, 1 teaspoon Worcestershire sauce
    1 tbl pickle brine, 1 tsp paprika pinch cayenne

Instructions: In a small bowl combine mayonnaise ketchup, Worcestershire sauce, pickle brine,
paprika, and a pinch of cayenne. Serve with your favorite fries or use on a top of a burger!


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Texas Goulash.
Developed with freezer storage in mind, later adapted it for home freeze-drying.

Ingredients

5 lbs Ground Beef
5 lbs Macaroni Noodles
2 lbs Frozen Corn
1 large Onion diced
1 #10 can Tomato Sauce
2 10 oz cans Rotel Original Diced Tomatoes and Green Chile
2 4 oz cans diced green chile
1 10.75 oz can condensed tomato soup
1 1/2 c Italian seasoning spice mix
1/2 c Chili powder
1/4 c granulated onion
1/4 c granulated garlic
1/2 c minced garlic
1/4 c crushed red pepper flakes
1/8 c ground black pepper
8 oz shredded mozzarella cheese
8 oz shredded Italian cheese blend

24-32 oz shredded cheddar cheese

Directions

Brown ground beef well and add diced onion and cook till translucent.  Cook macaroni to al dente in a large pot.  Drain macaroni and ground beef.  Combine everything in one pot and mix well.  Add 4 to 6 cups water and simmer to desired doneness/flavor blending.  The cheese will want to stick to your stirring spoon, but if you keep stirring eventually it will dissolve into the mix.  I bag this in quart freezer bags at 24 oz to the bag to fill twenty bags. \

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One-Skillet Cheesy Beef and Macaroni
Yield: 12 Servings

Ingredients

    2 pounds lean ground beef  85/15%
    1 tablespoon vegetable or olive oil
    1 cup chopped red, yellow, orange, or green bell pepper
    1 cup chopped peeled carrots
    1 cup chopped onion
    1 tablespoon minced garlic
    1 teaspoon dried basil
    2 teaspoons dried oregano
    2 (28-ounce) cans  crushed tomatoes in juice
    2 cups water
    1 tablespoon Worcestershire sauce
    2 teaspoons chili powder optional but recommended
    Kosher or coarse salt and freshly ground pepper to taste
    3/4 pound dried elbow macaroni
    2 cups grated cheddar cheese (8 ounces)

Directions

- Heat a very large skillet (for this full recipe, it should be a deep 12-inch pan)
over medium high heat and brown the beef, stirring until no pink remains, about
5 minutes.  Drain the beef and set aside.
- Wipe out the skillet, add the oil, and heat it over medium heat. Add the peppers,
  carrots, onion and garlic and saute until almost tender, about 5 minutes.
- Add the ground beef back to the skillet, as well as the basil, oregano, tomatoes
  with their juice, water, Worcestershire sauce, and chili powder if using.  Season
  with salt and pepper, turn the heat to high, and bring to a simmer.  Add the pasta,
  stir and cover.  Lower the heat to medium and simmer covered, stirring occasionally,
  until the pasta is tender, and most of the liquid is absorbed, 8 to 10 minutes.
  Taste and season again if needed.
- Sprinkle the cheese over the casserole then cover for just 1 more minute until
  the cheese is melty, and serve.  Serve this right out of the pan.



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Beer Bread

Here is a very quick beer bread recipe that is great when you don?t have time to make a normal loaf of bread.

Ingredients:
3 cups sifted flour (sift through sifting screen to avoid making the bread hard)
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1 12 oz can or bottle of beer
1/4 cup melted butter

Directions:
1. Preheat oven to 375 degrees.
2. Mix dry ingredients and beer in a large bowl. Mix thoroughly to avoid dry
   spots. Mixture will be stiff.
3. Pour into greased loaf pan.
4. Pour melted butter over mixture.
5. Bake 50 minutes to 1 hour or until crust is golden brown. Enjoy!


Chef's Notes:

The crust is crunchy and very satisfying, particularly when served with a hearty
stew. Preparation takes about three minutes and just one bowl.

I normally use an unfiltered pale ale, and flavor varies depending on choice of
beverage. Non-alcoholic beer can be used, but then you should add a packet of dry
yeast to get proper rise.

I am confident that this would work with a small Dutch oven or other alternative
cooking method, as well.





---------------------------------------------------------------------------------
Potato Casserole

Ingredients

    4 cups thinly sliced peeled potatoes
    2 tablespoons butter, melted
    1/2 teaspoon salt
    1 pound ground beef
    1 package (10 ounces) frozen corn
    1 can (10-3/4 ounces) condensed cream of celery soup or
      condensed cream of mushroom soup
    1/3 cup whole milk
    1/4 teaspoon garlic powder
    1/8 teaspoon pepper
    1 tablespoon chopped onion
    1 cup shredded cheddar cheese, divided
    Minced fresh parsley, optional

Directions

    Toss potatoes with butter and salt; arrange on the bottom and up the
     sides of a greased 13x9-in. baking dish. Bake, uncovered, at 400° for
      25-30 minutes or until potatoes are almost tender.
    Meanwhile, in a large skillet, cook beef over medium heat until no longer
      pink; drain. Sprinkle beef and corn over potatoes. Combine the soup,
      milk, garlic powder, pepper, onion and 1/2 cup cheese; pour over
      beef mixture.
    Bake, uncovered, at 400° for 20 minutes or until vegetables are tender.
      Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese
      is melted. Sprinkle with parsley if desired.

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Winter Hearty Stew

The following Winter Hearty Stew recipe is from SurvivalBlog reader Richard T.
Equipment

    Instant Pot or pressure cooker
    stock pot and strainer for noodles
    skillet for sauteing onions

Ingredients

    1 smoked pork hock (Easter ham trimmings, bacon, salt pork are good alternatives)
    27 oz can of Southern Style mustard greens (or any fresh greens, but they must be chopped)
    28 oz can of crushed tomatoes
    1 medium sized yellow onion
    1 – 8 oz can of mushroom pieces and stems
    2 cups of dried black-eye peas (or canned black-eye peas)
    egg noodles
    Frank’s hot sauce (optional)
    salt & black peppercorns (to taste)

Directions

The Countdown to Dinner:

        Hour 1-2
            Pressure cook pork hock in 4 cups of water.
        Hour 2-5
            release pressure
            separate bones and grizzle from and meat
                (retain bones for bone broth)
            crush meat with potatoe masher (optional)
            add 1 cup of black-eyed peas, 3 tbs hot sauce, peppercorns, salt.
            Return to pressure cooker
        Hour 5-6
            Saute onion in oil while releasing pressure
            open pressure cooker
            mash peas and meat in the pot
            strain greens and mushrooms well and add all and sauteed onions to pot.
            Add 2nd cup (or can) of black-eyed peas.
            Add can of crushed tomatoes
            continue to cook on a low heat
        Hour 6
            cook noodles and strain
            serve noodles in bowls
            add stew on top

After Hour 6, the stew is ready to enjoy.


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Easiest Bread Ever

Ingredients:

    4 1/4 cups bread flour
    2 tsp salt
    2 tsp yeast
    2 cups warm water

Directions:

    In a large bowl combine salt, yeast and warm water. Stir to mix (don't worry
       if yeast does not all dissolve).
    Stir in flour just until blended. Do not knead.
    Let rise in a warm spot for 2 hours.
    Flour hands.
    Remove dough from bowl, shape into a ball (do not knead) and place in
       well-seasoned cast iron dutch oven (without lid).
    Preheat oven to 400 degrees.
    Let dough rise in the dutch oven in a warm spot for 40 minutes.
    Bake for 1 hour 15 minutes.
    Turn out onto cooling rack.


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Hobo Stew

Ingredients:

    1 lb ground meat (turkey or beef)
    2 or 3 cloves garlic (diced)
    1 large onion (diced)
    1 large bell pepper
    1-10 oz can Rotel
    1-4 oz can diced green chiles
    1 can Bush beans (or equal)
    1 can black beans
    1/4 cup brown sugar
    1 Tbsp corn starch (optional)

Directions:

    Brown meat, onions, garlic, bell pepper, and diced chiles for 10 minutes or so.
    Add Rotel and simmer for 10 minutes.
    Add beans and brown sugar. Simmer for 20 minutes. If you like it thicker,
        dissolve corn starch in cold water and add to mixture.
    Add salt, pepper, and hot sauce to suit.

This will make 6 to 8 servings and it?s better the next day.

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Smothered Chicken
Yield: 6 servings

Ingredients

    6-7 bone in, skin on chicken thighs
    2 tsp granulated garlic or garlic powder
    1 tsp onion powder
    1 tsp paprika
    2 tsp oregano
    1 tsp Creole or Cajun seasoning
    1/2 tsp chili powder
    1/2 tsp chili flakes
    1/2 tsp salt
    1/2 tsp pepper
    1/2 cup flour
    1 small onion, sliced
    4 garlic cloves, chopped
    3 Tbsp butter
    3 cups chicken broth
    1/2 cup heavy cream
    2 Tbsp parsley, divided
    2 Tbsp oil

Instructions

    Preheat oven to 400°F.
    Mix garlic power, onion powder, paprika, oregano, Creole seasoning, chili powder,
       salt, pepper and chili flakes in a bowl.
    Use half of the above seasoning to season the chicken thighs all over, making
       sure to rub it under the skin.
    Mix the remaining seasoning with the flour. Dredge the chicken in flour shaking
      the excess off.
    Heat oil in a skillet over medium high heat, put the chicken skin side down and
       fry for 4-5 minutes, or till it gets a nice golden brown sear. Flip and cook
       for another 3-4 minutes. Plate it out.
    In the same skillet, add onion and sauté for 5 minutes. Add in garlic and give
       a stir for a minute.
    Add in butter and let it melt. Stir 4 Tbsp of remaining seasoned flour and keep
       on stirring till it gets slight brown color, about 2 minutes.
    Add in chicken broth slowly, whisking all the time, creating a gravy. Season it
       with 1/4 tsp of chili flakes for color.
    Add in cream and cook till it starts to thicken up.
    Place chicken back in along with any juices, skin side up. Season it with
       fresh parsley.
    Bake it covered in preheated oven for 1 hour. Uncover and bake an additional
       5-6 minutes so the skin gets some color.
    Garnish it with fresh parsley and serve.



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Creamy Sausage Pasta

Ingredients

    1lb Italian sausage, casings removed
    8oz pasta (rigatoni or penne)
    8oz mushrooms, sliced
    6oz baby spinach
    2 cups heavy cream
    1 cup shredded parmesan cheese
    1 small onion, chopped
    2-3 garlic cloves, finely chopped
    1 Tbsp olive oil

Instructions

    Cook pasta al dente according to the instructions on the packet. Drain and
       keep it aside.
    Heat olive oil in a skillet over medium high heat and sauté onion, garlic and
       mushrooms for a couple of minutes.
    Add Italian sausage and cook while crumbling with a spatula. Cook till
       sausage gets brown all over.
    Lower the heat and add in cream, stir for a minute. Add in cheese along with
       spinach. Cook for another minute.
    Add in pasta and cook till spinach wilts. Serve immediately.


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Meaty Spanish Rice

Ingredients:

    1 small chopped onion
    1 lb ground venison (or beef, lamb)
    1 1/2 cups uncooked white rice
    2 cups chicken broth
    2 cups salsa (my pint jars of homemade salsa are great)

Directions:

    Brown meat in skillet on medium heat.
    Add onion and uncooked rice. Stirring frequently. When rice begins to brown,
       stir in chicken broth and salsa.
    Bring to a boil then reduce heat, cover and simmer for 20 minutes.

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https://www.budgetbytes.com/southwest-chicken-skillet/

Ingredients

1 cup uncooked long grain white rice* ($0.33)
1 cup salsa ($0.65)
1.5-2 cups precooked shredded chicken** ($3.50)
1 15oz. can black beans ($0.49)
1 Tbsp chili powder*** ($0.30)
1 3/4 cups chicken broth**** ($0.23)
1 cup shredded cheese ($1.00)
2-3 green onions, sliced ($0.26)

Instructions

In a large skillet, combine the rice, salsa, chicken, black beans
(drained), chili powder, and chicken broth. Stir until everything is
evenly combined.
Place a tight fitting lid on the skillet, turn the heat on to high,
and let the skillet come to a full boil. As soon as the skillet comes
to a boil, turn the heat down to low and let it simmer for 15 minutes.
Make sure it is simmering the entire time, turning the heat up
slightly if needed (you should be able to hear it simmer quietly).
After 15 minutes, turn off the heat, and let it rest with the lid in
place for 5 more minutes. Finally, remove the lid, and fluff the
mixture with a fork. All of the liquid should be absorbed and the rice
should be tender. Sprinkle 1 cup of shredded cheese over top, replace
the lid, and let it sit for a few minutes, or until the cheese is
melted. Meanwhile, slice the green onions. Sprinkle the green onions
over the melted cheese and serve hot.
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https://www.budgetbytes.com/one-pot-creamy-cajun-chicken-pasta/

Ingredients

Cajun Seasoning

2 tsp smoked paprika ($0.20)
1 tsp oregano ($0.10)
1 tsp thyme ($0.10)
1/2 tsp garlic powder ($0.05)
1/2 tsp onion powder ($0.05)
1/4 tsp cayenne pepper ($0.03)
1/4 tsp black pepper ($0.02)
1/4 tsp salt ($0.02)

Chicken Pasta

1 Tbsp olive oil ($0.16)
1 Tbsp butter ($0.13)
1 lb. boneless, skinless chicken breast ($5.47)
1 yellow onion, diced ($0.32)
1/2 lb. penne pasta (uncooked) ($0.75)
15 oz. fire roasted diced tomatoes ($1.00)
2 cups chicken broth ($0.26)
2 oz. cream cheese ($0.50)
3 green onions, sliced ($0.25)

Instructions

Combine the ingredients for the Cajun seasoning in a small bowl. Cut
the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a
bowl, pour the Cajun seasoning over top, and stir to coat the chicken
in spices.
Add the olive oil and butter to a large deep skillet. Heat the oil and
butter over medium-high until the skillet is very hot and the butter
is melted and foamy. Add the seasoned chicken to the skillet and cook
for a couple minutes on each side, or just until the outside gets some
color. The chicken does not need to be cooked through at this point.
Add the diced yellow onion to the skillet and continue to sauté for
about 2 minutes more, or just until the onion begins to soften. Allow
the moisture from the onion to dissolve any browned bits from the
bottom of the skillet.
Next, add the pasta, fire roasted diced tomatoes (with the juices),
and chicken broth to the skillet. Stir just until everything is evenly
combined, then place a lid on top and allow the broth to come up to a
boil.
Once boiling, turn the heat down to medium-low and let the pasta
simmer for about ten minutes, stirring every couple of minutes, until
the pasta is tender and the liquid is thick and saucy.
Add the cream cheese to the skillet in chunks, then stir until it has
melted into the sauce. Top the pasta with sliced green onions and
serve.



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https://www.budgetbytes.com/vegetables-and-gravy/

Ingredients

1.5 lbs. russet potatoes ($1.96)
2 cups vegetable broth ($0.26)
1 cup milk ($0.20)
1/4 cup all-purpose flour ($0.03)
2 Tbsp soy sauce ($0.12)
1/2 tsp dried thyme ($0.05)
1/2 tsp dried sage ($0.05)
1/2 tsp onion powder ($0.05)
1/4 tsp garlic powder ($0.02)
1/4 tsp freshly cracked black pepper ($0.02)
12 oz. frozen mixed vegetables ($1.00)
2 Tbsp butter ($0.22)
1/2 tsp salt (or to taste) ($0.02)

Instructions

Peel and cube the potatoes into ¾-inch pieces.
Add the cubed potatoes to a large pot with the vegetable broth. Cover
the pot, turn the heat on to medium-high, and allow the broth to come
up to a boil. Continue to boil the potatoes until they are
fork-tender.
While the potatoes are boiling, whisk together the milk and flour.
Once the potatoes are tender, turn the heat down to medium and add the
flour and milk slurry. Also add the soy sauce, thyme, sage, onion
powder, garlic powder, and pepper.
Allow the liquid in the pot to come back up to a simmer, at which
point it will thicken to a gravy.
Add the frozen vegetables to the pot, stir to combine, then allow them
to heat through.
Stir the butter into the gravy until melted and combined. Give the
gravy a taste and add salt, pepper, butter or other seasonings to your
liking. Serve hot!
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Mississippi Roast

Ingredients

    1 (3-4 pounds) chuck roast
    1 packet ranch dressing mix
    1 packet au jus gravy mix
    1/4 cup butter
    4-5 pepperoncini peppers

Instructions

- Place roast in the slow cooker and sprinkle the top with the ranch dressing 
  mix and the au jus mix. Place peppers on top of the mixes, and add the butter.
- Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes. 

Notes

 - Do not add any water or broth to this! It will make enough liquid as it cooks.
 - This tastes delicious with potatoes and carrots! I like to add a few quartered 
   russet potatoes and a large handful of baby carrots to the crockpot when there 
   is about 1-2 hours left of cooking time.

 

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Pizza Pasta
Ingredients:

    3 c. hot water
    14 oz. jar of pizza sauce, using a little water with lid on to rinse out the
           last remaining sauce and add to pot
    2 (4 oz) cans mushrooms, drained
    2 1/4 c. pasta, such as elbows, spiral, etc. (Mueller?s brand only)
    Add-ins, such as pepperoni, ground beef, onions, basil, Mrs. Dash, or other
      herbs and spices you prefer and Mozzarella cheese for topping, shredded is best

Directions:

    Dump everything except cheese in a crock pot and cook on high for 1.5 hours.
    Stir.
    Top with however much mozzarella cheese you want.
    Continue cooking till cheese melts, about 15 minutes.
    Serve and watch it disappear.

Add side dishes, such as salad, fruit, green beans, garlic bread, et cetera.

------------------------------

Salad Dressings:

Lemon Vinaigrette Dressing

This Lemon Vinaigrette Dressing will brighten any salad with its fresh flavors!
Made from fresh lemon juice, olive oil, white wine vinegar, dijon mustard, minced
garlic, and lightly sweetened with maple, this dressing is super easy to make
(ready in 5 minutes!) and sure to impress.

Ingredients

    1/4 cup olive oil
    1/4 cup lemon juice
    1 teaspoon white wine vinegar
    1.5 teaspoons maple syrup
    1/2 teaspoon dijon mustard
    1 teaspoon minced garlic
    1/8 teaspoon salt
    1/8 teaspoon ground pepper

Instructions

    Place all ingredients into a jar.
    Close the lid and shake until combined.
    Serve immediately.


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Simple Vinaigrette Salad Dressing (+15 Best Salad Dressing Recipes)

Ingredients

    1/4 cup olive oil
    2 tablespoons balsamic vinegarette
    1 tablespoon maple syrup
    1/2 teaspoon dijon mustard
    1 teaspoon minced garlic
    1-2 teaspoons fresh lemon juice
    pinch salt
    pinch pepper


--------

Classic Vinaigrette Salad Dressing

    2 tablespoons red wine vinegar
    2 teaspoons Dijon mustard
    ½ teaspoon kosher salt, and pepper to taste
    ⅓ cup olive oi

--------

Roasted Garlic Dressing

    1 head garlic
    2 tablespoons red wine vinegar
    2 teaspoons Dijon mustard
    3 tablespoons freshly grated Parmesan
    ⅓ cup olive oil
    ½ teaspoon kosher salt, and pepper to taste

--------

Honey Mustard Salad Dressing

    2 tablespoons each of honey, Dijon mustard, white vinegar
    ½ teaspoon kosher salt and pepper to taste
    ¼ cup olive oil

--------

Honey Poppy Seed Dressing

    2 teaspoon black poppy seeds
    3 tablespoons apple cider vinegar
    1 tablespoon honey
    1 teaspoon Dijon mustard
    ½ teaspoon kosher sal
    ⅓ cup olive oil

--------

Asian Sesame Dressing

    2 tablespoons cider vinegar
    1 tablespoon honey
    1 ½ teaspoons grated peeled ginger
    2 tablespoons sesame oil
    ⅓ cup vegetable oil (or other neutral oil
    ½ teaspoon kosher salt, and pepper to taste
    ¼ teaspoon garlic powder

--------

Peanut-Lime Dressing

    ¼ cup creamy peanut butter
    2 tablespoons water
    juice of one lime
    1 tablespoon each rice or white vinegar, chopped peeled ginger, soy sauce, and honey

--------

Creamy Blue Cheese Salad Dressing

    ¼ cup each butter milk and sour cream
    ½ cup crumbled blue cheese
    ½ a lemon
    and salt and hot sauce to taste

.end.