Steak Ingredients:

• 2 steaks (whichever cut you prefer)
• 1 onion
• 1c green onion
• 1 lime – juice & zest
• 1TB dry cilantro (or 1/4c fresh)
• 1 TB dry parsley (or 1/4c fresh)
• 2 TB dry thyme
• 2 cloves of garlic
• 2 TB brown sugar
• 3 TB soy sauce
• 1 7oz can of chipotle peppers in adobo sauce
• 1 tsp chili powder
• 2 tsp ground ginger
• 1 TB coconut oil
• 1/4c sweetened coconut flakes
• 1 tsp cinnamon
• Salt & pepper

1. Add all ingredients to a blender or food processor. Put in a large sealable plastic bag, add steaks. Refrigerate for 1 1/2 hours.
2. Remove steaks, saving marinade.
3. Grill steaks to preference. Bring marinade to a boil in a saucepan.
4. Serve steaks with extra sauce!

Garlic Parmesan Corn Ingredients:

• Corn
• Olive Oil
• 1 stick of melted butter butter
• 3 cloves of garlic
• Parmesan cheese
• Salt & pepper

1. Coat corn in olive oil and season with salt & pepper.
2. Grill corn.
3. Combine butter and garlic, brush on corn.
4. Top with parmesan cheese.

Cheddar Cheese Scone Ingredients:

• 1 1/8c flour
• 1 TB sugar
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp chili powder
• 1/4 tsp salt
• 1/4c cold butter
• 1/2c shredded cheddar cheese
• 1/2c milk
• 3/4 tsp cream of tartar

1. Preheat oven to 425 degrees.
2. Combine flour, sugar, baking powder, baking soda, chili powder, and salt in a large bowl. Mix together
3. Chop cold butter into small pieces, drop in bowl.
4. Using your hands, rub the butter into the flour until well combined, resembling breadcrumbs.
5. Mix in cheese.
6. Add cream of tartar to milk, whisk well.
7. Add milk mixture to bowl all at once. Mix well until a wet dough forms.
8. Flour your hands and knead in the bowl until the dough becomes more firm.
9. Roll out on a floured surface to a little less than 1 inch thick.
10. Cut out scones from dough (about 2 inches across).
11. Bake for 13-15 minutes .

Ingredients:

• 1lb ground chicken
• 1 dry ranch packet
• 1 egg
• 1c almond flour (or breadcrumbs)
• 1c shredded cheese
• 1c buffalo sauce

1. Preheat oven to 450 degrees
2. Mix all ingredients together in a bowl. Spray your hands with cooking spray, and form meatballs.
3. Bake for 20-25 minutes.
4. Serve as a sandwich or on a lettuce wrap with tomato, lettuce, cheese, and ranch!

Rib Ingredients:

• 3lb baby back ribs
• 2c smokey barbecue sauce
• 1/4c hot sauce
• 2 TB apple cider vinegar
• 1/4c brown sugar
• 2 tsp dried oregano
• 1 tsp dried parsley
• 1 TB chili powder

Pasta Salad

• 1 box pasta
• 1 jar sundried tomatoes (chopped)
• 1 jar artichoke hearts (chopped)
• 1/2 c feta cheese
• Juice from 1 large lemon
• 2 TB balsamic vinegar
• 1 TB olive oil

1. Combine BBQ sauce, hot sauce, apple cider vinegar, brown sugar, and spices in a bowl.
2. Salt & pepper ribs, place in crockpot.
3. Pour sauce over ribs, cook on low for 8 hours.
4. With about 20 minutes left on ribs, bring water to a boil and cook pasta. When finished, drain and run under cold water and put in a bowl.
5. Chop artichokes and sundried tomatoes, add to pasta.
6. Add feta, lemon juice, oil, and balsamic. Give a good toss!
7. Take ribs out and slice!

Ingredients:

• 4 boneless porkchops
• 1 carton chicken broth
• 1c water
• 1c sliced fresh ginger
• 1/4c chopped green onion
• 1 pack of mushrooms
• 2 chicken ramen noodle packages (both noodles, 1 packet)
• Bok choy
• 4 TB sriracha
• Salt & Pepper
• 3 medium boiled eggs

1. Salt and pepper the pork, cook and set aside
2. Bring chicken broth, water, ginger, green onion, and 1/2 of 1 ramen flavor pack to a boil.
3. Add in mushrooms, bok choy, and noodles, cook through.
4. Add sriracha for flavor.
5. Scoop into a bowl, add the pork, and medium boiled eggs (recipe below). Top with extra sriracha to taste!

Medium-Boiled Eggs

1. Add eggs to boiling water
2. Cook for 7 minutes
3. Immediately transfer to an icebath!

Ingredients:

• 1/2 TB butter
• 1/4c milk
• 1/4c cream
• 4c shredded cheese
• 1 poblano pepper (chopped)
• 1 large tomato (finely diced)
• 1 onion (finely diced)
• Chipotle sauce
• Hot sauce
• Cilantro

1. Melt butter in a saucepan, add the cream and milk.
2. When heated, stir in the cheese until melted.
3. Add pepper, tomato, onion and stir.
4. Add in sauces and spices to taste.

Ingredients:

• 2 bottles of red wine
• 1 bottle of peach white wine
• 1 pack of raspberries (halved)
• 1 handful of strawberries (chopped)
• 2 oranges (peeled and diced)
• 2 apples (diced)
• 2 peaches (peeled and diced)

1. Chop and prepare all fruit. Put in large pitcher.
2. Add wines
3. Enjoy!

Ingredients:

• 5 1/2c milk
• 1/2c sugar
• 1/2 tsp salt
• 3/4c rice
• 2 tsp vanilla
• 1/2 tsp cinnamon
• 1/2c raspberries

1. Bring milk, sugar, and salt to a boil.
2. Reduce to low/medium heat and bring mixture to a simmer.
3. Add the rice and cook for 55-60 minutes, stirring extremely frequently.
4. Remove from heat, add vanilla, cinnamon, and 1/2 the raspberries
5. Serve with a few berries sprinkled on top!

Marinade Ingredients:

• 2c soy sauce
• 4 TB honey
• 1/4c sriracha (keep bottle on hand)
• 2 tsp sesame oil
• 3 cloves garlic
• 2 tsp ground ginger
• 1 tsp ground coriander
• 4 pieces of salmon

Fried Rice Ingredients:

• 1 TB olive oil
• 1 zucchini
• 1 pack of broccoli, or 2 fresh stalks
• 1 pack of mushrooms
• 1c of rice (1 bag of boil-in-a-bag)
• 3 eggs
• Pepper

1. Combine all marinade ingredients in a tupperwear container, add salmon, make sure it’s covered. Refrigerate for minimum 1 hour.
2. Fry in a pan over medium heat, with about 1/2 marinade still in pan.
3. While salmon is cooking, heat olive oil in another pan. Chop veggies and add to oil. Season with pepper, a little ground ginger and some sriracha for flavor. Cook through over low/medium heat.
4. While veggies are on, cook rice.
5. Add rice to veggie mixture.
6. Clear a hole in the pan, and crack the eggs. Scramble around the rice and veggies. Cover to cook through, about 4 minutes.
7. Add salmon and marinade mixture from the pan. Top with green onion and sriracha!

Ingredients:

• However many boneless, skinless chicken breasts you need
• 1 TB of pesto per breast
• 2 slices of tomato for each breast
• Shredded mozzarella

1. Preheat oven to 375 degrees
2. Lay out chicken on pan, spread pesto over top (add more than 1TB if needed to cover whole piece of chicken)
3. Place tomato slices on top, sprinkle (generously) with mozzarella
4. Bake for 30 minutes

Ingredients:

• 1lb pasta
• 1/2 yellow onion
• 1/2 green pepper
• 1lb ground beef
• Spices of your choice for beef! We used garlic powder, salt, pepper
• 8oz cream cheese
• 1 jar red sauce (or get fancy and make your own red sauce!)
• Shredded cheese (best with shredded mozzarella and grated parmesan)

1. Boil water and cook pasta
2. Preheat oven to 375 degrees
3. Chop onion & pepper, saute in pan
4. Add ground beef to pan, cook fully, and drain
5. Return to pan, add spices, noodles, cream cheese and sauce
6. Add in a good amount of shredded cheese
7. Pour mixture into baking dish, top with shredded cheese and bake for 20 minutes