Meatloaf Ingredients:

• 1 lb ground beef
• 6 oz chopped mushrooms
• 6 oz chopped green peppers
• 3 TB Worcestershire sauce
• 1/3c chicken broth
• 1 packet ranch seasoning
• 1/2c ketchup
• 1/2c breadcrumbs
• 2 eggs
• salt & pepper

1. Preheat oven to 400 degrees.
2. Add beef, mushrooms, peppers, sauce, broth, seasoning, 1/3c ketchup, breadcrumbs, eggs, salt & pepper to a bowl and mix well.
3. Put mixture in loaf pan and bake for 1 hour.
4. Pull out, and cover the top in remaining ketchup. Bake for 30 more minutes.

Mashed Potatoes Ingredients:

• 5 lb potatoes, peeled and chopped
• 1/2c milk
• 1/2c sour crean
• 2 TB butter
• 2 TB garlic powder
• salt

1. Peel and chop potatoes.
2. Put potatoes in pot and completely cover with water. Bring to a boil.
3. Let potatoes boil for 30 minutes.
4. Drain, and put back in pot.
5. Mash to your liking.
6. Add milk, sour cream, butter, garlic powder, and salt to taste.
7. Mix well!

Wraps:

• 2 packs of boneless skinless tenders
• 1 bottle caesar dressing
• 1/2c vegetable broth
• 1/2 tsp garlic powder
• 1/2c parmesan cheese
• Salt & Pepper
• Lettuce
• Tomatoes
• Spinach wraps
• Raspberry vinaigrette

1. Place chicken, 3/4 bottle of dressing, broth, garlic powder, and salt & pepper in crockpot.
2. Cook on low for 4 hours.
3. Remove chicken and drain liquid. Shred chicken and put back in crockpot. Add parmesan cheese and melt for about 20 minutes on warm. Mix well.
4. To assemble wrap, scoop some chicken on to spinach wrap. Add lettuce, tomatoes, a little more parmesan cheese and raspberry vinaigrette. Make sure you leave an inch on the top and bottom!
5. To close and keep everything inside, fold in the top and bottom of the wrap, and roll up tightly. Slice in half.

Balsamic Mushrooms:

• 1 TB butter
• 1 onion, chopped
• 1 pack of steak cut mushrooms
• 3/4c balsamic vinegar
• 1 tsp dried basil
• Salt & pepper

1. Melt butter in pan over medium heat.
2. Add chopped onions, cook down for about 5 minutes with salt and pepper.
3. Add mushrooms, cook for another 5 minutes.
4. Add balsamic vinegar and basil. Simmer until thickened, about 10-15 minutes. Stir occasionally.

Rosemary potatoes

• 1 pack of mini-potatoes or 3 large potatoes, chopped
• 2 TB rosemary (dried or fresh)
• 1 TB olive oil
• Salt & pepper

1. Preheat oven to 400 degrees.
2. Chop potatoes and put in 13×9 baking dish.
3. Add rosemary, salt & pepper.
4. Drizzle olive oil, toss well.
5. Bake for 25 minutes.

For the surf & turf, use Sam’s recipe to cook the steaks and lobster tails. To find that recipe, click here. Slice into bite sized pieces, and keep warm.

Mango & Grapefruit Salsa Ingredients:

• 1 mango, diced
• 1 grapefruit, diced
• 2 TB fresh mint, chopped
• 1 TB fresh cilantro, chopped
• Sprinkle of cumin

1. Combine all ingredients in a bowl and keep cold until time to serve.

Chipotle Avocado Sauce Ingredients:

• 1/2 can chipotle peppers in adobo sauce (if you like more spice, use whole can)
• 2 avocados, chopped
• 1 TB olive oil
• Zest and juice of 1 lime
• 1/8 tsp cumin

1. Combine all ingredients in a food processor until smooth

Taco Construction:

1. Tastes best with corn tortillas
2. Layer steak and lobster mix
3. Add salsa
4. Drizzle chipotle sauce
5. Top with vanilla creme fraiche to balance out the heat from the chipotle sauce.

If you’d like to try the veggie side dish as well, saute 1 zucchini, 1 poblano pepper, and 1 can of corn in a pan with some salt, pepper, garlic powder, and queso fresco.

Leftover ingredients mixed in a bowl makes a great next-day taco salad!

Chicken:

• 1 pack of boneless skinless chicken tenders
• 1/2 tsp mint
• 1/2 tsp oregano
• 1/2 tsp dill
• 1/4 tsp thyme
• 1/2 tsp paprika
• Zest of 1 large lemon (will use the juice later)

1. You can use fresh or dried spices for this recipe. Mix spices together in a bowl, season chicken, cook in a pan over medium heat.

Veggie & Orzo Mix:

• 1 cucumber, quartered
• 1 pack of cherry tomatoes, quartered
• 1 jar halved Kalamata olives, drained
• 1 small jar drained and chopped artichoke hearts
• 1 can chickpeas, drained
• 1/2c feta cheese
• Juice of 1 large lemon
• 1/4c balsamic vinegar
• 1 box orzo
• 1 TB olive oil

1. Boil water and add OO. Cook orzo, run under cold water, set aside.
2. Prepare veggies.
3. Mix together, and add orzo.
4. Add lemon juice and balsamic.
5. Mix well, keep in fridge until ready to serve!

Eggplant Chips:

• 1 1/2c oil (vegetable/canola)
• 1 eggplant, thinly sliced
• 1c flour
• 1/2 tsp sea salt

1. Preheat oven to 200 degrees.
2. Heat oil over medium heat. You’ll know it’s ready when you stick the back end of a wooden spoon in the oil and it bubbles around the base.
3. While oil is heating, slice eggplant.
4. Coat eggplant slices in flour, fry in oil for about 3-4 minutes on each side. Only fry about 7-8 slices in the oil at a time, otherwise the temperature will decrease and it will take longer to get that nice golden color!
5. Remove eggplant from oil, and place on foil covered baking sheet. Keep baking sheet in oven to finish crisping the chips and keep warm while finishing the rest.
6. When all of the chips are done, season with sea salt.

Tzatziki Sauce:

• 1c Greek yogurt
• 1/4c olive oil
• 1/2c grated or chopped cucumber
• 1/2 tsp dill
• 1/8 tsp mint
• 1/8 tsp sea salt

1. Mix all ingredients together (can do fresh or dried herbs).
2. Keep in fridge until ready to serve.

SUGGESTED ORDER:

1. Make tzatziki and set aside.
2. Heating oil for chips, boiling water for orzo.
3. While that’s heating, prepare the veggies.
4. Add orzo to the boiled water.
5. Continue adding/flipping/removing eggplant chips while completing the rest of the steps.

Ingredients:

• 1 pack of boneless, skinless chicken tenders
• 2 lb of shrimp
• 1 stick (8 TB) butter
• 4 TB garlic
• 1 tsp dried parsley
• 3 tsp paprika
• 3 tsp chili powder
• 3 tsp cajun seasoning
• 3 tsp pepper
• 3 tsp garlic powder
• 1 bag small potatoes, cut into quarters
• 1 onion, diced
• 1 pack of mushrooms, roughly chopped

*** Spice measurements can be adjusted to your personal taste!

1. Preheat oven to 450 degrees.
2. Melt 6 TB of the butter in a bowl, add 2 TB of garlic, 1 tsp parsley, 1/2 tsp paprika, mix well and put in fridge.
3. Season chicken and shrimp with 2 tsp paprika, 2 tsp chili powder, 2 tsp Cajun seasoning, 2 tsp pepper, 2 tsp garlic powder.
4. Boil water, cook potatoes.
5. Grill chicken & shrimp (or cook in regular or grill pan).
6. While the meats are cooking, in an oven safe pan melt the rest of the butter, add rest of garlic and seasonings. Add onions, and cook until translucent. Add mushrooms, and potatoes. If the mix in the pan seems dry, take a small spoonful of the garlic butter you made earlier and add to the pan.
7. Add the meats to the pan to the onion mix, give a stir, bake for 20 minutes.
8. Serve with a dollop of garlic butter on top!

Ingredients:

• Pork Chops
• 2 TB butter
• 3 TB brown sugar
• 1 1/2 tsp cinnamon
• 1/4 tsp salt
• 3 apples (1 grated, 2 chopped)

1. Melt 1 TB butter in pan. Add pork chops and cook through, set aside.
2. Add brown sugar, cinnamon, salt, 2 chopped apples, 1 grated apple and remaining TB of butter to pan.
3. Cook until apples are tender.
4. Add chops back in to reheat and soak up flavors!

Ingredients:

• 1 lb ground meat (Sam makes with sausage, Jess has used turkey!)
• 3 TB butter
• 2 cloves of garlic
• 1 pack of mushrooms
• 2 tsp Italian seasoning
• 1 jar of regular or tomato pesto (or see below for easy homemade recipe)
• 2 packs (or as much as you need!) of gnocchi
• 1 bag spinach
• Grated/shredded parmesan

1. Boil water for gnocchi.
2. Cook ground meat through in pan. Set aside.
3. Melt butter in the pan, add mushrooms and garlic, season with Italian seasoning.
4. Cook through and add the meat back in. Sprinkle with some parmesan cheese.
5. Add pesto to pan.
6. Cook gnocchi and add to the pan.
7. Add spinach, cover and cook for 5-10 minutes depending on how much you like the spinach cooked down.
8. Serve with another sprinkle of cheese!

Easy pesto recipe:

• 6c basil leaves
• 1/2c pine nuts
• 1/2c olive oil
• 2 tsp dried oregano
• Salt & pepper

1. Combine all ingredients in a blender or food processor!

Ingredients:

• 1 lb ground chicken
• 1c chopped onion
• 1c chopped mushrooms
• 1/2c chicken stock
• 1 pack Lipton onion & mushroom seasoning
• Salt
• 1 tsp garlic powder
• 2c cooked rice
• 2 red bell peppers
• Shredded mozzarella

1. Preheat oven to 400 degrees.
2. Cook ground chicken in pan.
3. Cook rice however you prefer (stove top, boil in a bag), set aside.
4. Add onion and mushrooms to chicken and saute.
5. Add chicken stock and cook down.
6. Season with salt, garlic powder, and Lipton pack.
7. Add cooked rice and mix together.
8. Cut peppers in half, remove seeds, and place on baking sheet.
9. Fill peppers (generously of course) with chicken and rice mix.
10. Cover with shredded mozz and bake for 30 minutes!

Ingredients:

• 2 bulbs garlic
• 2 TB extra virgin olive oil
• 1 package of pancetta
• 2 1/2c cream
• 1/2c Italian mix shredded cheese
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/2 tsp pepper
• 1/4 tsp salt
• 1 lb pasta
• 1 jar roasted red peppers (drained and chopped)
• 1 package mushrooms (diced)
• 1 bag spinach
• Grated cheese

1. Preheat oven to 350 degrees.
2. Chop the top off the garlic bulbs, place in a piece of tin foil. Cover in 1 TB olive oil, wrap up, place in the oven for 1 hour.
3. Remove, and let cool so it can be handled.
4. Boil and salt water, cook pasta.
5. Heat 1 TB of olive oil in a large pan. Peel and place roasted garlic in the pan. Cook for 1 minute.
6. Add pancetta, cook through. (About 8-10 minutes stirring so the garlic doesnt burn)
7. Add cream, and spices, whisk to combine, heat through.
8. Add shredded cheese and stir to melt.
9. Add drained pasta, mix to thoroughly incorporate.
10. Add in chopped mushrooms, chopped peppers, and spinach.
11. Mix in, and cover with lid for about 5 minutes to let cook down.
12. Serve with a little grated cheese sprinkled on top!

Lobster Tail & (already prepared) Clams Casino Ingredients:

• Lobster Tail
• Butter

Filet Mignon Ingredients:

• 6-8oz filets
• Salt
• 1 tsp oil
• 2 TB butter per steak

1. Pull filets out of fridge, rest at room temperature for about 30 minutes
2. Preheat oven to 450 degrees
3. Peel lobster out of tail (optional)
4. Put on baking sheet and cover lobster in butter to taste.
5. Bake for 15 minutes.
6. While lobster is in, heat oil in an oven safe pan over medium-high heat.
7. Heavily salt the steaks on both sides. Rub the salt into the cuts of meat so it really takes!
8. Put steaks in the pan and let sear for 5 minutes. No moving!
9. Flip steak to other side and immediately put whole pan in oven for 8 minutes. This will get you a medium filet!
10. While steaks are cooking, put 1 TB of butter in a piece of tin foil. When steaks are done, pull them out and place on butter. Put the other TB of butter on the top and wrap up. Let sit for 5 minutes.
11. GRUB TIME!!!