INGREDIENTS: 

• 2 tablespoons olive oil
  
• 2 pounds cubed beef stew meat
• 2 tablespoons all-purpose flour
• 4 cups water
• 2 cups beef broth
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cups cubed potatoes
• 2 cups chopped carrots
• 1 teaspoons dried rosemary
• 1 cup fresh corn kernels
• 1 cup fresh green beans, cut into 1 inch pieces
• 1 cup chopped turnip (optional)
• 2 cups chopped fresh tomatoes (optional) I love tomato so I add it.

DIRECTION:

1. Heat oil in large pot. Add beef and flour, stirring to coat beef; brown.
2. Add water, broth, salt, and pepper. Heat to boiling; reduce heat, and simmer 1 hour.
3. Stir in potatoes, carrots (or turnips), and rosemary. Simmer 1-2 hours.
4. Add corn, green beans, and simmer for 30 minutes longer.

INGREDIENTS:

• 5 ounces cream cheese, softened
  
• 1/4 cup sour cream
• 2 cups prepared salsa
• 1 cup shredded cheddar cheese, divided
• 1 cup shredded pepper-jack cheese, divided
• 2 cups cooked shredded chicken
• 1 cup frozen corn kernels, thawed
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• Salt and pepper
• 4 scallions, thinly sliced
• 8 (8-inch) flour tortillas

DIRECTION:

1. Preheat the oven to 325F.
2. In a medium bowl, cream together the cream cheese and sour cream. Stir in 1/2 cup of the salsa. Stir in 1/2 cup of each of the cheeses, the chicken, the corn, chili powder, and cumin. Season with salt and pepper. Stir in half of the scallions.
3. Spread 1/2 cup of the salsa in the bottom of a 9x13-inch baking dish. Place about 1/2 cup of the chicken mixture down the center of one of the tortillas. Roll up and place in the dish, seam side down. Repeat with the remaining tortillas and filling.
4. Pour the remaining salsa over the top of the enchiladas. Top with the remaining cheese. Bake in the oven for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.
5. Sprinkle with the remaining scallions and serve.

Ingredient 

• 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

Direction

1. 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.
2. In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine.
3. Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots.
4. Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.

INGREDIENTS

• 12 eggs
  
• 12 thin slices of deli ham (round)
• 1/2 cup of your favorite cheese (I used parmesan)
• 1/2 cup diced scallions
• Fresh cracked Sea Salt and Pepper

DIRECTIONS

1. Preheat the oven to 400 degrees. Spray a muffin tin with cooking spray. Lay a piece of ham in each hole creating a little ham cup. Crack one egg into each hole and sprinkle with salt and pepper.
2. Bake the eggs for about 12 minutes . . . until the white is firm and the yolk is still nice and runny.
3. Carefully remove each egg from the muffin tin and top with grated cheese and scallions. Serve hot!
4. Yields: 12

Ingredients:

• 1 lb. lean ground beef
  
• 1 can (16 oz) chili beans
• 1 can (8 oz) tomato sauce
• 1 can (15 oz) diced tomatoes
• 1 envelope low sodium taco seasoning
• 1 cup shredded cheddar cheese (2% fat kind)
• 3 1/2 cups corn chips (Fritos)
• 1 1/4 cup fat free sour cream

Directions:

Cook ground beef until meat is browned; drain. Stir in beans, tomato sauce, diced tomatoes, taco seasoning mix and 1/4 c. of cheese. Sprinkle 1 cup corn chips in bottom of 8x8 baking dish. Cover with chili. Bake at 350 for 20 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 4-5 minutes longer.

INGREDIENTS

• 6 tablespoons olive oil
  
• 2 lemons, 1 thinly sliced, 1 juiced
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 pound trimmed green beans
• 8 small red potatoes, quartered
• 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

DIRECTIONS

1. Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.
3. Roast for 50 minutes or until cooked through. Serve warm.

Ingredient 

• Make High Protein Fudge Bars For less than 49 cents per bar!
• Ingredients (Makes 5 Bars)
• 8 scoops chocolate protein powder
• 1 cup oatmeal
• 1/3 cup natural peanut butter
• 3 tbsp honey
• 1/2 cup 1% milk
• 3 tbsp crushed peanuts

Directions

1. Mix together the protein powder, oatmeal, peanut butter, honey and milk.
2. Form into 5 bars and then roll in the crushed peanuts to finish.
3. Place in the fridge for about 30-45 mins or until solid
4. These are damn good tasting and can be made in under 5 minutes... Enjoy!