Peachy Pork Roast

 This recipe is from the favorite brand name for ingredient cookbook.

Ultimate original ranch cheeseburgers

 Old doctor, this recipe is from the favorite name brand for ingredient cookbook.  

Cheese-Stuffed Meatloaf

This recipe is from the Favorite Brand Name: Four Ingredient Cookbook.

One Pan Healthy Italian Sausage and Veggies

I love this recipe from Chelsea's Messy Apron (https://www.bloglovin.com/blogs/chelseas-messy-apron-11239419/one-pan-healthy-italian-sausage-veggies-5396513239) Unfortunately, her blog is quite difficult to navigate because of the giant pop-up that makes you sign up for her newsletter every time.  It's a shame because I really like it!

Delicious Italian-seasoned veggies and sausage all made in one pan. A great and healthy meal prep idea!

• 2 large carrots (~2 cups)
• 2 red potatoes (~2 cups)
• 1 small-medium zucchini (~2 and 1/3 cups)
• 2 red peppers (~2 cups)
• 1 head broccoli (~1 and 1/2 cups)
• 16 ounces Italian Turkey or Chicken Sausage

Seasonings

• 1/2 tablespoon EACH: dried basil, dried oregano, dried parsley, garlic powder
• 1/2 teaspoon EACH: onion powder, dried thyme
• 1/8 teaspoon red pepper flakes (optional)
• 1/3 cup Parmesan cheese (freshly grated, optional)
• 4 and 1/2 tablespoons olive oil
• Optional: fresh parsley, salt and pepper

1. Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper or foil (easy clean-up) and set aside.
2. Prep the veggies: *It is important to prep the veggies according to directions to ensure they all cook at the same time*
3. Peel and very thinly slice the carrots. Wash and (if desired peel, we love the peel on) chop the red potatoes. You want the pieces quite small here. (I halve the potatoes and then cut each half into 10-12 pieces)
4. Halve the zucchini and then cut *thick* coins of zucchini. Coarsely chop the broccoli. Remove the stems and seeds from the peppers and chop into medium-sized pieces. Chop the sausage into thick coins.
5. Pour all the veggies and sausage on the sheet pan.
6. In a small bowl combine all of the seasonings and salt and pepper if desired (I use about 1/8 teaspoon pepper and 1/2 teaspoon salt) with the olive oil. Stir to combine.
7. Pour the seasoning & oil mixture on top of the veggies and sausage and thoroughly toss to coat.
8. Place in the heated oven for 15 minutes. Remove and toss around the veggies sausage and return to the oven for another 10-20 minutes or until veggies are crisp tender.
9. Remove and top, if desired, with freshly grated Parmesan cheese and fresh parsley.
10. Serve on top of rice or quinoa if desired. (Also great plain!)
11. 

Texas (Beanless) Chili

This recipe is based on Betty Crocker's slow cooker beanless chili recipe with a few twists.  I made it a bit spicier and I added some steak to give it more texture.

Ingredients

• 1    lb ground beef
• 3/4 to 1 lb stir fry (thinly sliced) steak chopped into 1/2 inch pieces
• 1    red onion, finely chopped
• 1    jalapeño chile seeded, finely chopped
• 1    teaspoon kosher (coarse) salt
• 4    tablespoons chili powder
• 1    teaspoon ground cumin
• 1    teaspoon cayenne pepper powder
• 1    clove garlic pressed
• 2    cans (28 oz) tomato puree

Directions

1. Heat a large skillet over medium-high heat until hot. Add ground beef; cook until brown, stirring and breaking apart as needed. Drain; add beef to 4-quart or larger slow cooker. 
2. Place steak into skillet and brown until no longer pink.  Drain; add steak to slow cooker.
3. Stir remaining ingredients into slow cooker.
4. Cover; cook on Low heat setting 7 to 8 hours.