Hibiscus Jamaica Tea

 16 tea bags

3/4 cup sugar

For 2 quarts tea

Beef Pot Roast

 Servings: 6

• 2 lbs of Beef Chuck Roast, cut into 2" cubes

Beef Seasoning

• 1 tsp Salt
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1/2 tsp Black Pepper
• 1/2 tsp Smoked Paprika

• 2 lbs Potatoes, Quartered
• 4 Large Carrots, 2-3" chunks

• 2 Ribs of Celery, Diced
• 1 Large Yellow Onion, Diced
• 3 Gloves Garlic, Minced
• 3 Tbsp Balsamic Vinegar

• 4 Cups Beef Broth
• 1 1/2 Tbsp Tomato Paste
• 1/4 Cup Flour
• 1/2 tsp Dried Thyme
• 1 1/2 tsp Sugar
• 1 Bay Leaf
• Salt & Pepper

1. Prep all vegetables, meat and beef seasoning. 
2. Preheat skillet with olive oil, cover meat with seasoning. Sear each side 4 mins each.
3. Remove meat from pan.
4. Add onions, celery and balsamic vinegar, and frozen tomato paste. Cook until soft and add minced garlic.
5. Add everything to Instant Pot. Cook for 45 mins. Natural pressure release for 5 mins. 
6. Shred meat and add back into pot.

Chia Drink

•  1.5 TBSP Chia Seed
• 1/2 Cup Warm Water from Tap

Let sit for 10 mins, mixing after a few minutes

Add 1/2 cup-1 cup juice.

Pasta Salad

 

Tara’s Pasta Salad

Ingredients

·        12oz box of Tri Color Rotini

·        Zesty Italian Dressing (used ½ to 2/3 bottle) (I used Aldi’s brand)

·        Added extra dried Oregano to taste (1-1 ½ tsp maybe?)

·        Iodized Salt to taste

·        Pepper to taste

·        1 Orange Bell Pepper (can be any color)

·        1/2 Onion, minced

·        Tomatoes, diced

·        Cucumbers, diced

 

Directions

1.     Cook pasta as directed on box. Rinse with cold water.

2.     Chop all veggies.

3.     Mix all ingredients together.

Japanese Curry

 Servings: 2/3

Ingredients:

• 1/4lb of meat, salt, pepper, 1/2 tsp S&B Oriental Curry Powder

• 1/2 small onion, minced (50g)
• 1/2 small, sliced (50g)
• 1/2 tsp Garlic, minced
• 1/2 tsp Ginger, minced
• 1 bay leaf
• 1/2 TBSP S&B Oriental Curry Powder
• 1/2 tsp Garam Masala
• 1 TBSP Flour
• Dash of red pepper flakes, or 1/3 red chili pepper
• 1 TBSP Vegetable Oil
• 1 Small Carrot, sliced (50g)
• 1 Small Potato, Small cubes
• 1 TBSP of Tomato Paste

• 300 ml Hot Water (1tsp veg better than bouillon paste) or just use 300ml of any kind of broth
• 1/2 TBSP Worchestershire sauce or 1/2 tbsp rice vinegar

Serve with rice and mixed greens

and Tofu Bites

Directions

1. Cut the meat into 1" pieces, if using. Rub spices into the meat pieces.

2. Mince 50g of the onion and slice the other 50g.

3. Cut the carrot into small round bite-size pieces. Cut potatoes into small cubes.

4. Heat the vegetable oil in a pot over medium heat and stir-fry the minced onion.

5. Once the onion becomes softened, add garlic, ginger, bay leaf, red chili, 1/2 TBSP S&B Oriental Curry powder, and 1/2 tsp garam masala and stir-fry until the ingredients become fragrant.

6. Add meat if using. Then add sliced onions, carrots, and potatoes and continue to stir-fry. Add the tomato puree and lightly stir-fry. 

7. Add 300ml vegetable broth and worchestershire sauce. When the mixture comes to a boil, cover the pot with a lid and simmer for 15 minutes. Add salt to taste. 

8. Once the carrot pieces are tender, simmer to thicken the sauce. Add more water if sauce is too thick. 

Hamburger Helper

Serves 4    inspired by https://www.ambitiouskitchen.com/hamburger-helper/

Ingredients: 

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced

• 1 pound lean ground turkey (93% is good) (or 80/20 hamburger)
• Freshly ground salt and pepper, to taste- 1/2 teaspoon salt

• 3 cups low sodium chicken broth (1.5 tsp better than bouillon)
• 1 cup milk of choice
• 8 ounces tomato sauce (1 cup)(or spaghetti sauce)
• 1-2 tablespoons of tomato paste
• ½ teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon onion powder
• ½ teaspoon garlic powder

• 10 ounces pipe rigate pasta
• 1 cup shredded sharp cheddar cheese (or mild)
• Freshly ground salt and pepper, to taste

Add Ins:

• spinach
• grated zucchini
• mushrooms or peppers
• garnish with chopped parsley

1. Place a large pot over medium-high heat and add in 1 tablespoon of olive oil. Add in diced onion, garlic and ground turkey; season with salt and pepper and break up the meat, cooking until no longer pink, about 5-8 minutes.
2. Next, add in the chicken broth, milk, tomato sauce, paprika and dried oregano; stirring until well combined. Next stir in the pasta and bring to a slight boil; you’ll cook UNCOVERED until the pasta is nice and tender, about 10-12 minutes (depending on your pasta shape) and most of the liquid (but not all!) is absorbed. You’ll want a little bit of liquid left to make the sauce nice and creamy. Remember you don’t need to have this over a roaring boil, just a gentle boil. Also, be sure to stir every so often so the pasta cooks evenly and doesn’t get stuck to the bottom of the pan.
3. Remove from heat and stir in the sharp cheddar cheese and add additional salt and pepper, to taste. Serve immediately with fresh parsley and red pepper flakes on top, if desired! Serves 4-6.

Rotel Queso Dip

 -Two 10oz can Rotel Diced Tomatoes & Green Chilies (undrained)

-1 package 32 Oz Velveet Cheese Product

Or make half

Slow cook on Low for 2 hours.

(Can add Sausage or Ground Beef)