Entrees

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4 slices bread, cubed

1 lb original pork sausage

2 c milk

7 eggs

4 ozs shredded cheddar

Spray 9x13 pan.  Layer bread cubes, then sausage.  Season with black pepper.   Combine milk and eggs in blender on low, pour on top of sausage.  Top with cheddar.  Bake at 350 for 40 minutes.

Lemon Garlic Grilled Chicken Marinade

Juice of 1 lemon

3 T olive oil

2 cloves minced garlic

1 t salt

1/4 t pepper

1/2 t dried oregano

1-2 lbs chicken

Marinate 4-18 hours

Grill, broil, or cook in skillet

Remaining salad:

1 c cooked corn kernels

2 avocados, peeled & diced

1/4 c chopped red onion

1/4 c chopped cilantro

Dressing:

3 T fresh lemon or lime juice

2 T olive oil

1/2 t salt

pink black pepper

3 lbs coarse ground beef

2 t steak seasoning

1/4 cup + 1 T chili powder

1 t black pepper

4 t cumin

1 T basil

1 t garlic powder

1 chopped onion

1 chopped green pepper

32 ozs hot chili beans, undrained

22 ozs tomato juice

15 ozs diced or crushed tomatoes 

15 ozs tomato puree

10 ozs beef broth

3 T barbecue sauce 

2 T Worcestershire sauce

Brown beef and drain grease.  Add seasonings and continue browning until crusty.  Add onion and tomato, cook until tender.  Add remaining ingredients.  Simmer until desired consistency.

1 box lasagna noodles

1 pound ground beef

1 jar spaghetti sauce

2 cups small curd cottage cheese

12 ounces shredded mozzarella

Preheat over to 350.  Boil noodles according to package directions, drain, and rinse.  Brown ground beef in pot and drain fat.  Stir in jar of spaghetti sauce.  Stir in cottage cheese.  Spray pan, create four layers beginning with noodles, then filling mixture, then mozzarella cheese.  Cover with foil and bake for 45 minutes.  Let sit 15 minutes before serving.

1 lb ground beef

1 onion

1 green pepper

1/4 c quick oats

1 egg

1/2 c ketsup

1 t salt

1/2 t black pepper

Preheat oven to 350.  Blend egg, catsup, salt, pepper, onion, and green pepper.  Mix beef, quick oats, and about 2/3 of blender contents.  Shape in 9x13 pan and bake 40 minutes.

1 lb chicken breasts

1 chopped onion

2 cloves minced garlic or 1.5 t garlic powder

31 ozs Great Northern beans, rinsed and drained 

1.5 c chicken broth

1 jar salsa verde

1 t salt

1 t cumin

1 t oregano

1/2 t pepper

1/4 t cayenne pepper

1 c sour cream

Chopped cilantro

Shredded cheddar

Combine first 11 ingredients.  Cook on low in crock pot for 5-7 hours or 12 minutes in instant pot.  (Use slow release or chicken will be rubbery.)  Shred chicken and return to pot.  Add sour cream and cilantro.  Garnish with cheese if desired.