💕 Kristine's Recipes 💕

Tzatziki Sauce

Ingredients

• English cucumber — 1/2 cucumber
• Lemon — 1/2 lemon
• Olive oil — 1 tbsp
• Garlic — 1 clove
• Fresh dill — 1 tbsp
• Plain, full-fat yogurt — 12 oz
• Salt — 1/2 tsp

Method

1. Grate the cucumber, place in a sieve, and sprinkle with salt. Leave for 10–30 minutes. (If using cheesecloth, strain out the liquid.)
2. Mix all ingredients together.

Meatball Appetizer in the Crockpot

Source: Kate Taylor

Ingredients

• 2 lb bag meatballs (roughly 48 meatballs)
• 14 oz jellied cranberry sauce
• 12 oz chili sauce
• 1 tbsp brown sugar
• 1 1/2 tsp lemon juice

Method

1. Combine everything in the slow cooker and cook on HIGH for 4 hours.

Chili Lime Shrimp

Source: Ryan & Glendy

Ingredients

• Shrimp, peeled
• Chili powder
• Garlic salt
• Oregano
• A little oil
• Lime juice
• (Soak skewers in water first if using wooden ones)

Method

1. Soak the shrimp in a bowl with all the ingredients for 20 minutes, tops.
2. Skewer the shrimp.
3. Put on the grill.

Note: original card is cut off after grilling — grill until pink and opaque, turning once, about 2–3 minutes per side.

Greek Lemon Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 5 garlic cloves, chopped
• 1/2 lemon, juiced (about 2 tbsp)
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp pepper
• 1 tbsp Greek seasoning
• 1/4 cup Greek yogurt

Method

1. In a mixing bowl, combine everything.
2. Marinate 30 minutes, or ideally overnight.
3. When ready to cook, let the chicken sit at room temperature 15–20 minutes.
4. Cook in a pan with olive oil, 4–5 minutes per side.

Turkey Burgers

Serves 4

Ingredients

• 1 lb lean ground turkey
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce or Worcestershire sauce
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp pepper

Method

1. Mix all ingredients together and grill.

Turkey Picadillo

Serves 6

Ingredients

• 1 lb ground turkey
• 1 potato
• 1 large onion, finely chopped
• Rice, for serving
• 1 green bell pepper, finely chopped
• 1/2 cup sliced green olives
• 1 tsp pepper
• 1/2 tsp salt
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp paprika
• 2 bay leaves
• 2 tbsp balsamic vinegar
• 3 garlic cloves
• 1/2 cup white wine
• 1 cup tomato sauce
• 2 tbsp olive oil
• 1/2 cup low-sodium chicken broth

Method

1. Heat oil and add onion and pepper; cook about 5 minutes.
2. Stir in garlic for 1 minute.
3. Add ground turkey and cook until no longer pink.
4. Add all the spices (salt, pepper, cumin, oregano, paprika); cook 2 minutes.
5. Pour in balsamic vinegar and wine; simmer 2–3 minutes.
6. Add tomato sauce, bay leaf, and chicken broth.
7. Add olives.
8. Let simmer 10 minutes on low.

Note: air-fry the potato and add it at the end while simmering, or boil it 5 minutes and add while simmering.

Mozzarella Chicken Bake

Ingredients

• 4 thinly sliced chicken breasts
• 8 tbsp Rao's marinara sauce
• Salt and pepper, to taste
• Garlic powder, to taste
• 1 cup shredded mozzarella cheese
• 2 oz fresh mozzarella, sliced
• Dried or fresh parsley, for garnish

Method

1. Preheat oven to 400°F.
2. Place chicken in a greased casserole dish.
3. Season with salt, pepper, and garlic powder.
4. Spread 2 tbsp of marinara over each piece of chicken.
5. Bake for 20 minutes.
6. Remove from oven and sprinkle with shredded mozzarella and fresh mozzarella slices.
7. Broil for a few minutes.
8. Garnish with parsley.

Crockpot Tortellini

Ingredients

• 1 lb ground beef
• 1 bag (36 oz family size) frozen cheese tortellini, or 2 (19 oz) bags
• 1 jar (16 oz) Alfredo sauce
• 1 jar (24 oz) marinara sauce
• 1 block cream cheese, softened
• 1 tbsp minced garlic
• Optional: an onion, added when cooking the ground beef
• To top: fresh mozzarella, Parmesan, and red pepper flakes

Method

1. Cook the ground beef and put it in the crockpot with all the other ingredients.
2. Cook on low 4 hours, or high 2–3 hours.
3. Top with Parmesan cheese, mozzarella, and red pepper flakes.

Parmesan Ranch Chicken

Source: AllRecipes

Ingredients

• 6 skinless, boneless chicken breasts
• 1/2 cup mayonnaise
• 1/2 cup plain yogurt
• 1 cup grated Parmesan cheese
• 2 tbsp ranch seasoning mix
• Pinch crushed red pepper
• 1/4 tsp kosher salt
• 1/2 tsp fresh ground pepper
• 2 green onions, thinly sliced
• Fresh Parmesan (optional)

Method

1. Preheat oven to 400°F.
2. Cut chicken breasts lengthwise, or pound to thin.
3. Arrange chicken in a lightly greased baking dish.
4. In a bowl, combine mayo, yogurt, Parmesan, ranch seasoning, salt, pepper, and red pepper. Stir until well combined.
5. Spread the mayo mixture over the chicken and bake about 17 minutes.
6. Without removing the chicken, switch the oven to broil (optionally add fresh Parmesan). Broil 1–2 minutes.
7. Let stand 5 minutes, then sprinkle with green onions.

Note: bake uncovered.

Honey Baked Ham

Ingredients

• 1 spiral ham, pre-sliced (8–9 lbs)
• 1 cup orange juice
• 4 tbsp melted butter
• 4 tbsp hot honey
• 1/2 cup granulated sugar
• 1 cup dark brown sugar
• 1/2 tsp Lawry's seasoned salt
• 1/2 tsp onion powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1/2 tsp ground ginger
• 1/2 tsp sweet paprika
• 1/4 tsp allspice
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard

Method

1. Method not recorded on the card — combine the glaze ingredients (OJ, butter, honey, sugars, and spices) in a saucepan, warm until dissolved, and brush over the sliced ham before and during baking, basting occasionally until warmed through and glazed.

Note: the original recipe card only lists ingredients; the method above is a reasonable default — adjust to taste.

Picadillo in the Instant Pot

Serves 4

Ingredients

• 2 tbsp vegetable oil
• 1.5 lb ground beef
• 1 medium potato
• 1 medium onion
• 5 cloves garlic, finely chopped
• 2 tsp cumin
• 2 tsp oregano
• 1/2 tsp cayenne
• 1 tsp allspice
• 1 tsp smoked paprika
• 1 tsp adobo seasoning
• 1 can (14.5 oz) fire-roasted tomatoes (Hunt's)
• 1 tbsp apple cider vinegar
• 1/4 cup white wine
• 1/4 cup chicken broth
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tbsp honey
• Optional: 1–2 bay leaves

Method

1. Heat oil on sauté in the Instant Pot.
2. Lightly brown the beef, then remove from the pot.
3. Sauté onion and garlic for a couple of minutes, then add the beef back in.
4. Add all remaining ingredients.
5. Cook on high pressure 6 minutes, then let it release slowly for 14 minutes.
6. Sprinkle salt to taste before serving (about 2–3 tsp).
7. Optional: add olives, raisins, or peas and let simmer for 4 minutes.

Note: boil the potato first before adding to the Instant Pot so it's fully cooked (about 5 minutes).

Spicy Picadillo (Semi-Traditional, Instant Pot)

Ingredients

• 2 tbsp coconut oil or vegetable oil
• 1 lb ground beef
• 1 onion
• 5 cloves garlic
• 2 tsp cumin
• 1/2 tsp cayenne
• 1 tsp smoked paprika
• 1 tsp adobo seasoning
• 2 tsp oregano
• 1 can fire-roasted tomatoes
• 1 tbsp apple cider vinegar
• 1/4 cup white wine
• 1/4 cup chicken broth
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tbsp honey
• 1 large potato, diced
• 1 cup frozen peas
• 20 green olives
• Salt, pepper, bay leaves

Method

1. Heat oil and lightly brown the beef; move it to the side of the pan and add onion and garlic.
2. Sauté a couple of minutes, then mix the beef with the onion and garlic.
3. Add all remaining ingredients.
4. Cover the Instant Pot; cook on high pressure for 5 minutes. Quick release, then let sit for 15 minutes.
5. Optional: stir in olives and peas and simmer 3–4 minutes.

Lauren and Morgan's Tacos

Ingredients

• 2 chicken breasts
• 3 tbsp olive oil
• 1 tsp cumin
• 2 tsp chili powder
• 1 tsp chipotle powder
• 1 tsp garlic powder
• Corn tortillas
• 1/2 a tomato
• 1/2 an onion
• 1/2 a jalapeño
• 1 lime, plus 1 tsp salt
• 3 tbsp chopped cilantro

Method

1. Method not recorded on the card — season and cook the chicken breasts in the olive oil with the cumin, chili powder, chipotle powder, and garlic powder until cooked through, then shred or dice. Finely dice the tomato, onion, and jalapeño with the lime juice, salt, and cilantro for a quick pico de gallo, and serve both in warmed corn tortillas.

Note: the original recipe card only lists ingredients; the method above is a reasonable default — adjust to taste.

Pamela Gearhart's Lasagna

Ingredients

• 1 lb Italian sausage, or 1 1/2 lb ground meat
• 1 clove garlic
• 1 tbsp basil
• 1 1/2 tsp salt (if not using sausage)
• 1 lb can tomatoes
• 2 (6 oz) cans tomato paste
• 10 oz lasagna noodles
• 2 eggs
• 1 lb mozzarella cheese, sliced
• 3 cups ricotta cheese or cottage cheese
• 1/2 cup Parmesan or Romano cheese
• 2 tbsp parsley
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp oregano

Method

1. Brown the meat and spoon off the fat.
2. Add the next 5 ingredients (garlic, basil, salt, tomatoes, tomato paste).
3. Simmer uncovered 30 minutes, stirring occasionally.
4. Cook the noodles and rinse. In a separate bowl, beat the eggs, then add the remaining ingredients except the mozzarella.
5. Layer half the noodles in a 9x13 dish, spread half the cheese filling, half the mozzarella, and half the meat sauce. Repeat.
6. Bake at 375°F for 30 minutes (or assemble early, refrigerate, and bake 45 minutes).
7. Let stand 10 minutes before serving.

Note: use a separate bowl for the egg, ricotta, and parsley mixture.

Chicken (Sazón-Style, with Olives & Raisins)

Ingredients

• Oil
• Onion
• 3/4 lb green pepper
• Red pepper — 1 tbsp
• 1 tsp salt, pepper
• 1 or 2 chickens
• 2 bay leaves
• 4 cloves garlic
• Potatoes, cubed (2)
• Green olives
• Capers
• Raisins (about 1/4 of a small box)
• Azafrán (saffron) — 1 packet
• 2 tsp oregano
• 1 tbsp cumin
• Tomato sauce — 1 1/2 of 8 oz cans
• 6 oz white wine
• Sazón Goya — 2 packets

Method

1. Heat 2 1/2 tbsp oil and 1/2 diced onion for 5 minutes, then add the peppers and bay leaves; cook another 5 minutes.
2. Salt and pepper the raw chicken.
3. Add chicken to the pot and brown.
4. Sprinkle in the oregano and cumin.
5. Add the tomato sauce.
6. Add the white wine.
7. 3 minutes later, add the packets of sazón.
8. Add 1/2 can water.
9. Add 1 tbsp capers and 10 green olives.

Note: about 1/4 box of raisins and 1 packet of azafrán, added along with the other seasonings.

BBQ Chicken

Source: Ryan & Glendy

Ingredients

• Chicken (ribs and/or skin-on pieces)
• Garlic salt
• Worcestershire sauce
• Lemon pepper
• Paprika
• Onion powder
• Lawry's seasoning
• Ground oregano
• Ground thyme
• Olive oil
• Lime juice, freshly squeezed

Method

1. Season the chicken with the garlic salt, Worcestershire, lemon pepper, paprika, onion powder, Lawry's, oregano, thyme, olive oil, and lime juice.
2. Flip the chicken every 5 minutes on the grill.

Tomato Gazpacho

Ingredients

• 2 tomatoes, deseeded
• 1/2 cucumber, seeded
• 3 tbsp diced onion
• 3 tsp olive oil
• 1 clove garlic
• 1 can (10 oz) tomato soup
• 2 cans water
• Dash white vinegar
• Dash cumin
• 1 tbsp salt
• 1/3 cup bread crumbs

Method

1. Mix all ingredients in a blender — chop, then purée.
2. Stir in the bread crumbs.

Broccoli Souffle

Source: Stacey's grandma

Ingredients

• 1 cup uncooked rice (1-minute rice)
• Chicken broth, for cooking the rice instead of water
• 1 small chopped yellow onion
• Cream of chicken soup
• 1 block frozen chopped broccoli
• 1/2 stick butter
• 1/2 cup milk
• 8 oz jar Cheez Whiz

Method

1. Melt the butter in a pan and cook the onion in it.
2. Toss in the broccoli and sauté.
3. Add the milk and soup; mix. Add the Cheez Whiz.
4. Add the cooked rice.
5. Pour into a shallow baking pan coated with cooking spray.
6. Bake at 350°F for 30–40 minutes.

Puerto Rican Rice

Source: Margi Ruiz

Ingredients

• 1/2 package Oscar Mayer bacon, cut into little squares
• 1 onion, cut into rings
• 1 can Campbell's beef broth
• 1 can French onion soup
• Rice
• 3/4 bag frozen mixed vegetables
• Salt
• Oil
• Parmesan cheese

Method

1. Sauté the bacon; when brown, add the onion.
2. In a separate pan, bring the onion soup and beef broth to a boil, adding water (1 cup more water than the amount of rice used).
3. Add 1 packet beef bouillon and let boil.
4. Add the rice to the bacon-and-onion pan.
5. Throw in the frozen vegetables.
6. Pour the boiling liquid in and stir.
7. Add salt and a little oil; boil another minute, then simmer for 20 minutes, flipping the rice halfway through.
8. Sprinkle with Parmesan when done.

Dog Food

Ingredients

• Brown rice
• 3 lbs ground meat
• 1 lb chicken liver
• 2 sweet potatoes
• 1 cup broccoli
• 2 cups kale
• Eggs
• 4–5 carrots
• 1 can garbanzo beans
• 1 tbsp safflower oil
• 1 tsp borage oil
• 3 tsp eggshell powder

Method

1. Bake eggshells at 250°F for 15 minutes, then grind into powder.
2. On the Instant Pot's sauté mode, add safflower oil, ground meat, and chicken liver until browned; turn off.
3. Add 1 cup water, the vegetables, and beans.
4. Cook on high pressure for 7 minutes, then add the kale, eggshell powder, borage oil, and eggs.

Note: for the family dog, not for people! Check with your vet before feeding homemade meals.