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 Ingredients 1 lb. lean (at least 80%) ground beef 1/4 cup chopped onion 1/4 cup plain bread crumbs 1/2 teaspoon dried sage leaves 1/2 teaspoon salt 1 egg 1 package (1 lb. 8 oz.) refrigerated garlic mashed potatoes (or your own recipe 1 cup shredded Cheddar cheese (4 oz.) 1/4 cup chopped fresh tomato, if desired 2 slices precooked bacon, chopped, if desired 2 medium green onions, chopped (2 tablespoons), if desired Instructions Heat oven to 180/350°F. In large bowl, mix beef, onion, bread crumbs, sage, salt and egg until well blended. Press in bottom of ungreased 8-inch square (2-quart) glass baking dish. Spread mashed potatoes evenly over top. Sprinkle evenly with cheese. Bake uncovered about 50 minutes. Sprinkle with tomato, bacon and green onions. Makes 4 serving.

h  INGREDIENTS 1 cup Warm Water 1 Tablespoon Honey 1 envelope Active Dry Yeast (2 1/4 Teaspoons) 1 teaspoon Salt 3 cups Bread Flour Olive Oil, For Greasing Surfaces ⅓ pounds Sharp White Cheddar, Or Any Other Cheese You Prefer ½ cups Garlic Butter DIRECTIONS In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour in 1/4 cup increments. If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’. Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers. Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size. Punch down dough and cut into two eq...

Ingredients 2 pounds (1kg) potatoes (unpeeled, washed and cut into chunks) 1/2 cup ranch dressing (bottled, not packet) 1/2 cup shredded cheddar cheese, plus 1/4 cup more for topping 1/4 cup crumbled, cooked bacon or real bacon pieces from jar 1 tablespoon dried dill weed 3 scallions, washed and chopped Salt Pepper Sour Cream (optional) Non-stick cooking spray Directions Preheat oven to 180/350 degrees. Add (in a large bowl) the ranch dressing, dill, cheese and bacon. Add in the potatoes. Sprinkle in a generous pinch of salt and pepper. Toss to coat potatoes. Spoon into a greased 9 x 13 baking dish. Cover with foil. Bake for 60 minutes. Stir gently halfway through to get the bottom potatoes rotated so they don't become burnt and to ensure that the middle and top potatoes get a chance to brown. Remove foil. Raise oven temperature to 400 degrees. Gently stir again, as necessary. Bake for an additional 15 minu...

Ingredients 4 russet potatoes, cubed 4 chicken breasts, cubed (Left over turkey?) 1 cup bacon, crumbled 2 cups cheddar 4 green onions, sliced ⅓ cup heavy cream 2 tablespoons butter, melted Salt & pepper Instructions Preheat oven to 350 degrees. Combine potatoes, bacon, chicken and cheddar in a 9×13 baking dish. Pour heavy cream and butter over casserole. Season with salt & pepper. Cover with aluminum and bake for 55 minutes. Remove aluminum and bake 10 more minutes. Top with green onion.*

Ingredients - 1 package of skinless chicken breast - 1/2 c. Dijon mustard - 1/4 c. Maple syrup (I would use sugar free and sweeten it with Stevia) - 1 Tbsp. rice wine vinegar - Fresh rosemary - Salt and pepper DIRECTIONS To make this chicken, which you should absolutely do immediately, preheat your oven to 450ºF. Then, mix together 1/2 cup of Dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar. Put a 1.5 pound package of chicken breasts into a foil-lined, oven-proof baking dish. Six chicken breast came in my package, which made enough to serve 3 people. Then, salt and pepper the breasts . Pour your maple mustard mixture over them, turning the breasts in the mixture so they are fully coated. Put the chicken into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. I find that a meat thermometer is essential i...

Ingredients 1 lb ground beef 1 small onion (diced) 1 garlic clove (minced) 1 small can black olives (sliced) 1 (1 ounce) package taco seasoning mix 1 (16 ounce) bag frozen corn 1 (4 ounce) can green chilies (diced and drained) 1 (12 ounce) can black beans (drained and rinsed) 1 (16 ounce) bag shredded Mexican cheese blend 1 (16 ounce) package frozen tater tots 1 (10.5 ounce fluid ounce) can enchilada sauce Instructions Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through. In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine. Pour about 1/3 of the enchilada sauce into the bo...

INGREDIENTS 2 pound Pork Tenderloin 1/4 cup low sodium soy sauce 1 TBS Yellow Mustard 2-3 TBS maple syrup 2 TBS olive oil 2 TBS Diced dried onions 1 1/2 TSP Garlic Salt or Powder DIRECTIONS Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.