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Ingredients 1 yellow onion chopped 4 garlic cloves minced 3 carrots chopped 3 tsp oregano 1.5 tsp cumin 1 tsp rosemary (or more) 1 tsp red pepper flakes 2 bay leaves 1-1.5 cup crushed tomatoes from a can 4 cups chicken or vegetable broth (buy the good stuff not the cheap salt variety) 1-1.5 cup red lentils Salt and pepper to taste Few tbsp lemon juice Optional toppings: Feta cheese, greek rice, crackers, bread Instructions Heat oil in big pot and saute onion, garlic and carrots for a few minutes on med-high heat Add spices and bay leaves and stir a few seconds. Quickly add tomatoes, broth and lentils before spices burn Simmer for 15-20 minutes until lentils are fully cooked Using an immersion blender (or blender) pulse until you get it as smooth as you want it Add lemon juice and serve with optional toppings available

Ingredients 1/4 cup butter 4 cups miniature marshmallows 5 cups crispy rice cereal Instructions Melt butter in a large saucepan over low heat Add marshmallows and stir until melted and well combined. Cook 2 minutes longer, stirring constantly. Remove from heat Stir in crispy rice cereal until well coated Press mixture evenly and firmly into a buttered 9x13-inch pan using a buttered spatula or waxed paper Cut into 2-inch squares when cool Notes Change out cereal for others like chocolate rice crispies, captain crunch, etc. Can add mini chocolate chips or m&ms too

Ingredients 4 lb tomatoes (any type) 3 tbsp olive oil divided Salt and pepper to taste when called for 1 huge yellow onion, diced 7 cloves garlic minced 1 tsp smoked paprika 1-2 tsp red pepper flakes, or more to taste 4 cups vegetable broth (chicken broth works too) 1 cup loosely packed basil leaves chopped Optional toppings: parmesan, drizzle of olive oil or cream, sour cream, basil Serve with garlic bread, grilled ham/cheese sandwiches or crackers. ...

Ingredients 16 oz jar roasted red peppers, drained 1/2 cup almonds, they can be plain or have some rosemary/mild seasonings 2 tbsp parsley 2 tbsp olive oil 2 cloves garlic or more to taste 1 tsp salt 1 tsp black pepper (or less to taste) Instructions Throw it all in a food processor and blend to smooth. Adjust taste with salt and pepper as needed. Serve with crackers of some type or veggies

Ingredients Main boil: 1 12oz beer 6 qts water 4 bay leaves 0.75 cups old bay seasoning 1.5 tbsp paprika 1.5 tbsp cayenne (to taste) 1 tbsp black pepper (to taste) 1.5 tbsp thyme 2 sliced lemons 9 garlic cloves, peeled and smashed 2 medium onions, sliced 2 tbsp salt 2 lb small red potatoes, halved (or do other types of potatoes and cut appropriately to get that small size) 5 ears corn, cut into thirds 1 lb andouille sausage or more if less seafood, make serving size, 1-3 inch segments A bunch of seafood for example: 1.5 lb snow crab, 1 lb lobster tails, 1 lb mussels, 1 lb clams, 2 lb shrimp, etc. Make it equal ~6 pounds whatever you do Boil sauce: ...

Ingredients Oil 1 large onion diced well 4-5 garlic cloves minced 1 bell pepper diced roughly 1 tbsp minced ginger 1 tbsp lemon juice 3 tomatoes diced 1.5 lb large shrimp deveined and shelled 1 can coconut milk 0.5 cup water or chicken broth 1 bunch of cilantro (use half in dish and half at table) 1/2 lb white fish (tilapia, cod, whatever) 2 tbsp lime juice 1-2 cups steamed rice ...

Ingredients 2+ pounds chicken thighs bone in 1 large yellow onion diced 1 bell pepper diced 5 cloves garlic minced 8 oz sliced mushrooms 4-6 whole carrots Few tsp garlic salt Black pepper to taste 1-2 tbsp balsamic vinegar 1 can (28 oz can, the big one) of crushed tomatoes 2 tsp or more of italian seasonings Optional: add red pepper flakes to give more of a kick, also add some parmesan to it to cook. ...

Ingredients 2.75 cups flour 2 tsp cream of tartar 1 tsp baking soda 1 tsp salt 1 cup unsalted butter slightly softened 1.5 cups sugar plain 2 eggs 1 tsp vanilla extract Cinnamon coating ½ cup sugar 2 tbsp cinnamon Directions Preheat to 350 F In large bowl mix cookie ingredients and mix well. Separately in small bowl, mix coating ingredients and set aside. Of the cookie ingredient, create small balls, roll once in cinnamon mixture and then place on tray small cookie balls placed 2" apart. After preheated, bake for 8-10 minutes. Remove and let cool and then serve!

Ingredients 1 large Spaghetti Squash Salt Olive oil Instructions Microwave the squash for 2 minutes (to make it easier to cut) and then cut in half lengthwise Drizzle on cut side of each half olive oil and salt Flip over onto a baking pan (with tinfoil) and bake for 45 minutes at 400°F

Sauce: 1 tbsp olive oil 1 large minced onion 1 tsp salt 1-2 hot pepper (hotter the better), minced 2 garlic cloves, minced 1 tsp thyme 2 cups diced fresh tomatoes ½ cup unsweetened coconut milk 1 tsp lime zest 2 tbsp lime juice 3 tbsp fresh cilantro Fish 2 pounds firm, white fish filets (any # to reach this weight is fine, big or small filets) Thaw prior to starting recipe or buy fresh filets. Black pepper ground and salt to taste Rice 1.5 cups raw rice plus 3 cups water, cook as per package directions and set aside Fresh Greens 2 bunches of kale (or 8 cups), cut into 1/2" or shorter sections 4-5 cloves garlic, minced Olive oil Few tbsps red pepper flakes, salt, black pepper Instructions Fish and sauce: Mince onion. Then heat oil and cook onion in sauce pan on medium heat for a few minutes. Mince pepper and garlic then add to sauce pan. Add thyme and cook for a few more minutes stirring often. Stir in the tomatoes, increase heat to med high, and cook for a couple minutes until tomatoes are juicy, stirring often. Add the coconut milk, bring to simmer, and cook a few minutes. Stir in the lime zest, juice, and cilantro. Stir and set sauce aside (if it cools, that is OK). Preheat oven to 400 F. Grease large baking pan with significant rim (to hold in the sauce), and place fish filets as single layer. Sprinkle with pepper and salt to taste and then bump ALL sauce into pan. Cook at temperature for 20-30 minutes. Serve over rice with extra sauce to soak in the rice. Instructions Fresh Greens: Heat oil and add garlic plus red pepper flakes. Saute for a minute or so. Then add kale as much as you can fit. Add more as it shrinks. Saute and add pepper/salt to taste until greens are limp and tender. Serve immediately. Notes: Greens have to be served immediately. Time it well or they will be cold. Extra sauce is not a bad thing. Can be served over coconut rice if you have it or quinoa.