Pasta Sauce

1.5-2# ground beef
1 small onion, finely chopped
1 Tbsp. minced garlic
1 tsp. sea salt
1 Tbsp. Italian Herbs, crushed
1 tsp. onion powder
1 tsp. garlic powder
1 Tbsp. Better Than Bullion, beef flavor
1/2 hot water
2 bay leaves
28 oz. can crushed tomatoes

Brown hamburger with onion. Drain grease and cook for one minute with minced garlic. Add sea salt, Italian herbs, onion and garlic powders. Mix well and add Better Than Bullion and hot water. Stir in crushed tomatoes and add bay leaves. Once mixture comes to a boil, turn down to a simmer for at least 30 minutes. Serve with your favorite pasta.

Slow Cooker Fiesta Chicken

2 chicken breasts

Jar of salsa 

1/2 c. fresh cilantro, chopped

1 bag frozen corn

2 minced garlic cloves

1 can black beans, drained and rinsed 

1 Tbsp taco seasoning

salt and pepper to taste

Add all ingredients to a crock pot and cook on LOW for 4-6 hours.  Shred chicken and serve with tortilla shells, tortilla chips, sour cream and or shredded cheese.

Hamburger Soup

1.5#  ground beef
1 onion, finely chopped
1 Tbsp minced garlic
3 ribs celery, diced
3 carrots, peeled & diced
6 sm poatoes, peeled & diced
4 c. beef broth
Lg can tomato sauce
1 Tbsp Italian Seasoning
2 bay leaves
1 c frozen corn
1 c frozen peas
Salt & pepper to taste

Brown hamburger in a medium size stockpot adding onion, minced garlic and celery as they are chopped.  When meat is no longer pink, drain. Return mixture to the stock pot and add remaining ingredients except frozen corn and peas. Cook until the vegetables are tender, add corn, peas and salt and pepper to taste. Cook 5 more minutes, remove bay leaves before serving.

Lindy's Chili

2 lbs. of ground beef
1 diced onion
2 big cans of diced tomatoes
1 can tomato paste
1 1/2 cup of water
3 cans of black beans (drained)
a couple cloves of garlic
2 1/2 tsp. cumin
2 Tbsp. chili powder
2 bay leaves
salt and pepper to taste

Brown ground beef, adding onion and garlic for the last few minutes, drain.  Return to pan and season with  spices.  Pour diced tomatoes in blender and pulse one or two times, then add to the pan. Simmer until heated through.  Add water or chicken broth if it's too thick.

Chicken and Veggie Rice

3 cups cooked brown rice 

2 Tbsp olive or avacado oil 

1 large chicken breast, cubed

1 cup carrots, diced fine 

1 cup yellow onions, chopped 

4 cloves garlic, minced 

1 Tbsp peeled and minced fresh ginger 

1 1/2 cups broccoli florets, fine diced 

3/4 cup red bell pepper, fine diced 

3/4 cup frozen peas

3/4 cup frozen corn, thawed and drained 

4 Tbsp coconut aminos, to taste 

1 Tbsp sesame oil 

Heat olive or avacado oil in a large, deep skillet over medium­-high heat. Add chicken and cook for several minutes before adding carrots, onions, garlic and ginger and saute 3 minutes. Add broccoli and bell pepper and saute until veggies are soft, about 3-4 minutes. Stir rice, peas, corn, soy sauce and sesame oil and cook for five minutes. Serve warm.