Chunky Meatball soup by Jannette Basham

Meatball Soup

*Meat

2 lbs beef
1 tsp Parsley
1/2 tsp pepper
1 tsp salt
3 garlic
1 tsp sage
Make into BASEBALL SIZED balls and place on a cookie sheet, bake in oven. 375 for 30 min.

* Soup

 

8 cups beef broth

6 cups water

Big carrots

Big sweet potato chunks

Big cut up cabbage purple and green  

2  yellow onion

Bring to boil then simmer for 30 min.  Add meat balls and simmer for 15 min. 

Veggie Heaven by Jannette Basham

Veggie Heaven

Serves 8+

2 TBSP olive oil
2 Yellow onion
4 garlic
4 zucchini
4 yellow squash
3 sweet potato (I use sweet because regular potatoes are way too starchy, up to you)
4 tomato
1 1/2 tsp thyme
1 lb lean beef cooked (optional)
salt and pepper
Italian cheese

Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).

While the onion and garlic are sauteing, thinly slice the rest of the vegetables.

Spray the inside of a baking dish with non-stick spray. Layer beef and softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

Cover the dish with foil and bake for 35 minutes. Remove the foil, top with cheese and bake for another 15 minutes or until the cheese is golden brown.

 

 

Chicken Marsala with Asparagus and Sweet Potato from Jannette Basham

Pork Chops Marsala with Sweet Potatoes and Asparagus ~ HIT Recipe from The Peoples Chemist

Recipe from The Peoples Chemist

(I found everything on this list at Trader Joes)

6 to 8 organic boneless pork loin chops
Salt
Pepper
1/2 tsp thyme
3 garlic gloves minced
Olive Oil
REAL butter
1 package sliced cremini mushrooms (came in a sealed package)
1/2 white onion, chopped (could use a shallot too if preferred)
One bunch of asparagus
3 large sweet potatoes and 1 large yam
4 slices Prosciutto (meat section... yes, I didn't have a clue what this was, I thought it was cheese)
1/2 organic chicken broth
1/3 cup Marsala wine


Directions:
1.Sprinkle salt and pepper on pork chops.
2.Peel and cut potatoes into 2 inch chunks. Boil accordingly to make mashed potatoes.
3.Heat large skillet with about 2 tsp olive oil and brown chops evenly on both sides with center slightly pink. About six minutes turning over once. Remove from skillet and set aside.
4.Heat about 1 tsp olive oil to the same skillet. Add onions, mushrooms and thyme. Cook until mushrooms are brown and onions are soft. About 5 minutes.
5.While onion and mushroom mix is cooking add chopped Prosciutto and butter to a separate skillet. Cook about 2 minutes and add asparagus and garlic. Cook to your own preference.
6.Add broth and wine to mushroom mix and simmer on low about 5 minutes.
7.Drain potatoes and mash with 1 tbs butter, a bit of heavy whipping cream ( or milk) and salt.
8.Pour sauce over pork chops and serve with asparagus and sweet potato mix.

Pot Of Gold, Chicken and Sweet Potatoes By Jannette Basham

4 to 6 chicken breasts
2 tablespoons olive oil
1 tbs Italian seasoning
Salt and pepper
Sliced munster cheese
2 medium sweet potatoes
1 LARGE red onion (sliced in large chunks)
15 cherry tomatoes
1 ½ cup baby carrots
¼ cup organic chicken stock

Coating for the chicken (OPTIONAL)
1 ½ cup Panko
2 eggs

Pre- heat oven to 350 degrees

(IF MAKING COATING ON CHICKEN)
In two separate bowls put Panko in one bowl and eggs in another. Add Italian seasoning to Panko and mix. Lightly dip each chicken breast in beaten eggs, then LIGHTLY cover chicken in Panko mix.

(NO COATING-WHAT I DO)

In a large baking dish combine cubed sweet potatoes (½ inch chunks) sliced red onions, cherry tomatoes, baby carrots, and olive oil. Stir until all veggies are coated in oil. Add a touch of salt and pepper to taste.

Place chicken in the middle of the dish. Cover chicken with Munster cheese slices and sprinkle Italian seasoning over the cheese.

Pour chicken stock over veggies and place in oven to bake for 30-45 minutes or until meat is no longer pink.

I made this exactly as the original post on the website and it turned out fantastic! I'm not a breaded meat person, so I do it how I explained on my blog. Sprinkling the Italian Seasoning on top of the cheese is a MUST! Oh it made it smell and taste SOOOO good!!! You can add brussels sprouts, mushrooms, asparagus etc. This meal was super simple and easy to do and baked about 45 min for me, but I had stoneware dish.

Perfectly Sweet Potatoes By Jannette Basham

6-8 medium sweet potatoes

3/4 cup brown sugar

1 stick butter

1/2 tsp cinnamon

1/2 tsp nutmeg

1 bag mini marshmallows

Wash, peel and cut potatoes into large pieces and place in a large baking dish. (they shrink down once cooked so you can add a good amount into dish) Mix melted butter, brown sugar, cinnamon and nutmeg. Pour over potatoes. Sprinkle 2 cups marshmallows over top.

Bake 375 30-45 min. or until tender.

Sprinkle remaining marshmallows over top and broil on LOW 2 min or until marshmallows are golden.

Chicken Thighs with Black Beans and Sweet Potato by Jannette Basham

12 chicken thighs
3-4 tomatoes diced
3/4 tsp Allspice
1 cup chicken broth
1 onion chopped
3 cloves garlic crushed
3 cans black beans (I used 1 can white beans 2 cans black because that's what I had)
6-8 sweet potatoes cut into large cubes
salt and pepper

(optional additions: carrots and mushrooms)

In a 7 quart slow cooker/crock pot add sweet potatoes and beans . Poor chicken broth over beans. Place chicken on top of beans. Sprinkle with salt and pepper. In a small bowl add tomatoes, onions, allspice and garlic then stir. Pour over chicken and cook on low 6-8 hours or high 3-4 hours.

HEAVEN! I tell you, the Allspice made this meal savory! I questioned it at first but man oh man! Delicious!!!