Ingredients:

3 lb beef stew meat, (organic range fed if possible)
1/2 cup of all purpose flour
2 teaspoons sea salt
1/8 teaspoon of lemon pepper (or black)
1/2 teaspoon of dry mustard
1/4 teaspoon chili powder
1/8 teaspoon of nutmeg
1/8 teaspoon of cinnamon
1/8 teaspoon of ground cloves
1 package of egg noodles
2 medium onions, thinly sliced and separated into rings
2 cloves of garlic, minced
2 (4 oz. each) cans sliced mushrooms, drained, or 8 oz fresh sliced
1 (10.5 oz.) can condensed organic beef broth
4 to 6 tablespoons white wine
1 1/2 cups of sour cream (16 oz.)
6 tablespoon EVOO (Extra Virgin Olive Oil)

Preparation:

Heat 2 tablespoons of EVOO in a large heavy skillet over medium heat.
Trim all the excess fat and sinew from meat, cut into 3-inch strips about 1/4″ thick by 1″ wide and place in a large bowl.
Combine all dry ingredients and mix well. Pour over meat and mix to thoroughly coat meat and not leave any dry ingredients in bottom of the bowl.
Transfer the onions, garlic, mushrooms and coated meat to skillet and lightly brown turning frequently and adding 2 to 4 tablespoons of EVOO during process.
After about 8 minutes add the beef broth and wine. Stir well with a wooden spoon scraping the skillet bottom to get up all of the baked on crust (helps with flavor).
Transfer the skillet contents to a slow cooker (crock pot) and cook on low setting for 8 to 10 hours.

Serve with egg noodle (about 1/2 cup per person).
Yields 4 servings.

Ingredients:

1 8 oz pkg light cream cheese, softened
1 8 oz carton fat free sour cream
1 8 oz carton frozen fatfree nondairy whipped topping, thawed
1 1/2 cups green seedless grapes
1 1/2 cups red seedless grapes
1 10 oz jar maraschino cherries, well drained and reserve 4 cherries for garnish
1 11 oz can mandarin oranges, well drained
1 16 oz can sliced peaches, well drained
2 firm bananas, thinly sliced
3/4 cup granulated sugar
1/2 teaspoon almond extract
Garnish:
Reserved cherries, halved
1/2 cup lightly toasted slivered almonds

Preparation:

In a large mixing bowl, beat together the cream cheese, sour cream, granulated sugar and almond extract on medium speed until smooth.
Beat in whipped topping then fold in remaining ingredients. Spoon into a 2 quart clear glass bowl, then cover and chill.
Garnish with cherries and almonds before serving.

Ingredients:
3/4 cup nonfat plain yogurt
1/2 cup crumbled feta cheese
1 (15 ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh mint
1 tablespoon lemon juice
1 teaspoon ground black pepper

Preparation:

Place yogurt, feta, beans, garlic, and lemon juice in the bowl of your food processor and blend until smooth.
Add parsley, dill, chives, mint, and pepper; pulse until they are well combined.
Transfer dip to serving bowl and chill until ready to serve.

Yields 8 servings.

Ingredients:

1/2 pound Fresh Mexican Jalapenos
1/2 pound Fresh Green Beans
1/2 pound Cauliflower Flowerets
1/2 pound Fresh Broccoli Flowerets
1/2 pound Baby Carrots
1 Large Yellow Onion, quartered and separated
3 teaspoons Zatarian’s Concentrated Liquid Louisiana Shrimp and Crab Boil
2 tablespoons Black Peppercorns
6 Bay Leaves
15 peeled garlic Cloves
2 quarts Distilled White Vinegar
3 tablespoons Salt

Preparation:

Place all vegetables in a gallon jar.
Add the crab boil, peppercorns, bay leaves, salt, and garlic.
Pour in the distilled white vinegar.
Tighten the lid and shake the jar several times.
Place the jar in the refrigerator and marinate for at least 1 week before using.

Ingredients:

3 cups rolled oats (regular, not quick or instant)
1/2 cup soy protein powder
1/4 cup and 1/2 teaspoon succanat
2 teaspoon baking powder
1/2 cup applesauce (unsweetened)
1 teaspoon vanilla
2 eggs worth of Egg Replacer
1 cup soymilk
1/3 cup raisins
1/3 cut dried cranberries (unsweetened)
1 teaspoon cinnamon
1/4 teaspoon salt

Preparation:

Preheat over to 350 degrees.
Mix all the dry ingredients together in a large bowl, except raisins and cranberries.
Mix the wet ingredients together in a smaller bowl.
Add the wet ingredients to the dry and mix together.
Add raisins and cranberries and mix in. Spread out in a 13 X 9 inch nonstick pan (or lightly coat with oil). Bake 25 – 35 minutes.
Cut into 16 rectangles.

Enjoy!

Ingredients:

1 (10-ounce) package frozen corn, thawed
1 (14.5-ounce) can cream style corn
1 (14.5-ounce) can chicken broth
2 tablespoons butter
1 large potato, peeled, diced
1 (8-ounce) can corn, drained
1 onion, diced
2 cups milk
1 large egg, beaten

Preparation:

In a saucepan over medium-high heat, place diced onion in butter until golden brown. Add chicken broth and potatoes; simmer until tender.
Add cream style corn, corn, and milk. Bring to a boil. Remove from the heat.
Place egg into a large, heat-proof measuring cup. Add about 1/2 cup of soup into beaten egg, whisking rapidly. Return mixture to the soup pan; blending well.
Heat thoroughly before serving.

Yields 4 servings.

Ingredients:

1 1/2 lbs. Hamburger meat
2 cans Corn
2 cans Pinto beans
1 can dark red Kidney beans
1 can Ro-tel (mild or hot)
1 pkg. taco seasoning
1 pkg. ranch dressing mix
1 8oz. pkg velveta

Preparation:

Brown hamburger and season with garlic powder, salt, and pepper, in a large pot. Drain.
Add ranch dressing mix and taco seasoning to the meat and stir well.
Do not drain any of the canned ingredients. Add all canned ingredients (including the juice) to the meat. Bring to a boil.
While that’s coming to a boil, cube the velveta and add to the soup.
Once the soup is boiling, cover and simmer on low for 30-45 min.
Serve with tortilla chips.
You can also serve with sour cream, salsa, shredded cheese, etc.