AnnIme: March 2024

2 pounds peeled tomatoes run through a sieve to remove seeds

6 TBLS virgin olive oil

1 cup diced onion

1/2 cup diced carrots

1.5 tsp salt

1 tsp cracked pepper

5 medium basil leaves sliced into strips

1 lb ground beef

1/2 cup sliced mushrooms

no garlic

translucent onions & carrots

Add meat break up, cook 10 mins until not pink, add tomato sauce & mushrooms.

cover simmer 40 mins

sprinkle basil cook another 5 mins

He says cook spaghetti 19 mins drain & 2 TBS salt

add 1 tsp butter & 3 TBS GRATED parmesan cheese

Plate up add more grated cheese

▢ ½ cup low sodium chicken broth
▢ 1 tablespoon ranch seasoning mix
▢ 4 boneless, skinless chicken breasts
▢ 1 block (8-ounces) cream cheese, at room temperature, cut up into 4 pieces for easier melting
▢ 2 cups shredded cheddar cheese, divided
▢ 6 slices bacon, cooked to a crisp and chopped
▢ chopped green onions, for serving
▢ chopped fresh parsley, for garnish

Pour chicken broth into the slow cooker and stir in the ranch seasoning mix.
Add the chicken breasts to the slow cooker and stir around to coat the chicken.
Cover with the lid and set the slow cooker on LOW for 5 hours, or on HIGH for 2 to 3 hours.
When done, remove the lid and shred the chicken inside the slow cooker using two forks or shredding claws.
Stir in the cream cheese and 1 ½ cups shredded cheddar cheese; stir until completely melted and combined.
Top with remaining cheddar cheese; cover with the lid and let the cheese melt.
Remove the lid and sprinkle chopped bacon on top.
Garnish with green onions and parsley.
Serve in sandwiches, wraps, burgers, and/or lettuce cups.

Boil the egg noodles in salty water until half cooked. This generally means about 4 to 6 minutes, but check the package. Drain and set aside.
While the water is heating up for the noodles, preheat the oven to 350°F. Set a large frying pan on a strong burner over medium-high to high heat.
Add the chopped onion and ground meat. Sprinkle salt over them. Cook, stirring occasionally and breaking up big lumps, until the meat is well browned, about 10 minutes. Take care to not let any of the bits stuck to the pan blacken -- brown is what you want. Remove the meat and onion to a large bowl and add half the noodles to that bowl.
Turn the heat off the pan and add the sauerkraut to it, along with its juice. Use a wooden spoon to scrape up all the browned bits, then move all this to the bowl with the meat and half the noodles. Add the dry mustard, caraway, black pepper and sugar. With your hands, extract the whole tomatoes from the can and crush and shred into the bowl. Save the juice in the tomato can for another recipe. Mix all this well.
Pour the mixture into a 9x13 casserole dish or something similar, and pack it in well. Cover with the remaining noodles; you might not need all of them. Sprinkle the cheese on top evenly and pop it in the oven. It's done when you get some browned edges to the cheese, as in the picture. This usually takes about 30 minutes. Remove it from the oven and let it stand for 5 minutes before serving.

AnnIme