1. Using a large pot, combine the ground Chicken (or other ground meat), Onions and Garlic and heat over medium until the meat is thoroughly cooked (about 8-10 minutes).
2. Next, add the Tomato Sauce, Diced Tomatoes and Tomato Paste and stir until thoroughly combined.
3. Add the Broth, Sugar, Chili Spice Mixture and Corn (add canned Beans now, if using) to the pot, stirring until well mixed.
4. Bring to a low boil, then reduce temperature to Low and simmer for about 15 minutes to bring out the flavors.
5. Serve with your favorite toppings and Enjoy! 🙂
   

Baking the Chicken:

1. Preheat oven to 400 degrees. Line a baking sheet with foil; set aside.
2. Rinse the Chicken Breasts with cold water, pat a little with paper towels, place on the prepared baking sheet, sprinkle both sides with salt & pepper and drizzle with the olive oil.
3. Bake for about 20 minutes or until the Chicken is almost done (you will be cooking the chicken a bit more later).
4. Let the Chicken cool a little, then shred using 2 forks; set aside.

Roasting the Bell Peppers:

1. While the Chicken Breasts are baking, prepare the Bell Peppers for roasting by cutting them into halves down the middle (from stem to bottom) and removing the stems, seeds and any white membrane.
   (Note: if you’re using store-bought Roasted Bell Peppers, skip the “Roasting” step, drain and chop 2-16 Fl. Oz. jars into 1/2″ pieces).
2. Place the Bell Pepper halves face-down on the prepared baking sheet and roast for about 3-5 minutes or until the skins are blackened.
3. Remove the Peppers from the oven and place them into a resealable plastic bag; close bag and leave for about 30 minutes.
4. When cool enough to handle, remove the Peppers from the plastic bag and scrape off the blackened part (discard this black part); chop the Peppers into 1/2″ pieces (or any size desired); set aside.

Making the Filling:

1. Heat the Vegetable Oil in a large skillet over Medium heat and add the chopped Onions, cooking until translucent (about 2-3 minutes)..
2. Next, reduce temperature to Medium-Low and add the Shredded Chicken, 1 Cup of the Chicken Broth and 1 Cup of the Heavy Cream, mixing thoroughly.
3. Add 1/2 teaspoon Paprika and 1/2 of the chopped, Roasted Peppers; stir thoroughly and continue cooking for a few minutes (the liquid will reduce and thicken a little bit); set aside.

Making the Sauce:

1. Using a separate, large skillet or saucepan, melt the Butter over Medium Heat; add the GF Flour, whisk thoroughly and cook for 1 minute, while whisking.
2. Add the remaining 2 cups of Chicken Broth, whisking constantly until smooth (about 2 minutes).
3. Next, reduce heat to Medium-Low and add the remaining 1/2 cup Heavy Cream, 1/2 teaspoon Paprika and 1 1/2 cups Shredded Cheese; mix completely.
4. Lastly, add the Sour Cream and the other 1/2 of the chopped, Roasted Peppers, mixing thoroughly (add a bit of Chicken Broth if the consistency is too thick); add any Salt and Pepper at this point, if desired.

Putting it Together:

1. Preheat oven to 350 degrees.
2. To assemble the Enchiladas, I set up a “work station” as follows: A. 9″x13″ Baking Dish (may need 2) B. large plate with the stack of Tortillas C. Bowl of remaining Shredded Cheese D. The skillet containing the Chicken Filling mixture
3. First, using a slotted spoon, spread about a 1/2 cup (+or-) portion of the Chicken Filling towards one end of the Tortilla Wraps and sprinkle with 1 Tablespoon of the Shredded Cheese; next, begin rolling the Tortilla wrap starting from the Chicken Filling end; place seam-side down in one of the 9″x13″ baking dishes; Repeat until all of the Tortilla Wraps and Filling are gone.
4. Pour the Sauce over the tops of all of the Tortilla Wraps (Enchiladas) and spread out evenly to thoroughly coat; Sprinkle the top with any remaining Shredded Cheese (about 1/2 cup per dish).
5. Bake, uncovered, for about 20 minutes or until bubbling.
6. Serve with your favorite toppings: Sour Cream, Salsa, Cilantro, etc. Yum!

Making the Homemade Sauce:

1. In a large saucepan/pot, heat 1-2 Tbsp. Olive Oil over Medium/Low heat until it shimmers on the surface.
2. Once the oil is hot, add the Garlic and Onion and cook for about 2-3 minutes, or until the Onion is transparent.
3. Lower the temperature to Low and add the Tomato Sauce, Tomato Puree, Parsley, Basil, Sugar, Salt and Pepper; stir until fully blended; add the Milk and stir to incorporate.
4. Cover and let simmer while you cook the Meatballs and Pasta.

Making the Meatballs:

1. In a large bowl, mix the Ground Turkey, Ground Sausage, Oats, Parmesan Cheese, Parsley, Oregano, Salt and Pepper until thoroughly blended.
2. Next, add the Milk and Egg and mix well using either your hands or two forks.
3. Using a 1″ or 2″ scooper, scoop and form meatballs and place on a cookie sheet or large plate; you should end up with about 24 – 2″ meatballs or 48 – 1″ meatballs.
4. Using a large non-stick skillet, heat the Olive Oil over Medium/Low to Medium heat until the surface shimmers.
5. Once the oil is heated, add 6-8 meatballs (leave enough working room in the skillet to flip/turn the meatballs) and brown on each side (about 3-4 minutes per side). Transfer the browned meatballs to a clean dish/plate, while you cook the remaining meatballs.

The Pasta:

1. While you are cooking the meatballs, bring a large pot of water to a boil; cook the Pasta according to the package instructions for al dente; drain and set aside.

Putting it All Together:

1. While you’re layering the casserole, preheat the oven to 350 degrees.
2. Spray a 9″ x 13″ Baking Dish with non-stick cooking spray.
3. Ladle a thin layer of sauce onto the bottom of the baking dish and spread out evenly to cover the bottom.
4. Next, add half of the meatballs.
5. Then, add half of the Pasta onto and around the meatballs.
6. Next, layer with half of the Mozzarella Slices (or “Pearls”).
7. Repeat these layers with the remaining ingredients: Sauce, Meatballs, Pasta, Mozzarella.
8. Sprinkle the top evenly with the 1/2 cup of Parmesan Cheese.
9. Bake on a cookie sheet (to prevent spills in the oven) for about 30 minutes or until cheese is golden and bubbly.
10. Allow to cool for about 10-15 minutes before serving.
11. Yummy!!! Serve with a fresh green salad and Enjoy! 🙂

1. Gather all ingredients.
2. In a 6-qt (or 8-qt) Instant Pot, add the 1-2 Tbsp Canola Oil and put in the “Saute” mode until the oil starts to shimmer.
3. Swirl the Oil around to coat the bottom of the pot and add the Ground Turkey, breaking it up into smaller pieces; cook for 4-5 minutes (it does not have to cook completely at this stage).
4. Add the Broth and press the “Cancel” button to turn the Instant Pot off.
5. Next, add the Garlic, Onion, Corn, all of the Spices, Tomato Sauce and Tomato Paste: do NOT stir! (the bottom will Burn if you stir).
6. Place the lid on the Instant Pot and seal; press the “Pressure Cook” button and make sure it’s on “High” – set for 15 minutes.
7. After the 15 minutes cook time is up, release the pressure by turning or pressing down the Quick Release valve (this will take about 2-3 minutes)
8. Once the Instant Pot has de-pressurized, remove the lid and stir thoroughly.
9. Serve hot with your favorite toppings and some fresh Corn Bread or crusty French Bread 🙂

1. In a small bowl, combine the spices (salt, onion and garlic powders, black pepper and paprika) and rub all over the Chuck Roast; set aside.
2. Set your Instant Pot to “Saute” and drizzle in the Canola Oil; let heat for about 30 seconds, then place the Roast into the Instant Pot – do not disturb for 3-4 minutes until that side is browned; using tongs and a long meat fork, turn the Roast onto the next side and let “saute” for 3-4 minutes without disturbing; repeat this process until all sides are browned/seared.
3. Once all sides of Roast are browned (to seal in the juices), turn the Instant Pot to “Pressure Cook” on “high” for 60-80 minutes (60 minutes for a 3 lb. Roast; 70 minutes for 4 lbs and 80 minutes for 5 lbs).
4. Add the Onion, Beef Broth and Worcestershire Sauce to the Instant Pot and place lid on top, turning to the “locked” position.
5. When the pressure cooking time is finished for the Roast, allow the Instant Pot to do a natural release for 10 minutes (it will start counting up in minutes – do not disturb the pot and allow it to de-pressurize); after the 10 minutes, press the vent down (or turn to the release position, depending on your make of Instant Pot) and allow all of the steam to release until the float valve drops down, indicating that the pot is de-pressurized and it’s safe to remove the lid.
6. Next, add the Baby Potatoes and Carrots and, once again, set to “pressure cook” for 10 minutes.
   *Note: if you put the potatoes and carrots in at the beginning of the cooking process (along with the Roast and onions), they will be VERY mushy.
7. Once the 10 minutes are up, press or turn the vent to the release position to allow steam to release again.
8. Once the Instant Pot has de-pressurized and the float valve has dropped, remove the lid and carefully transfer the Roast, Potatoes, Carrots and Onions to a serving platter; shred the roast with two forks; set aside.
9. Using a slotted spoon or handheld strainer, remove any bits from the broth in the Instant Pot; turn setting to the “Soup/Stew” position and let broth come to a boil.
10. Meanwhile, make a “slurry” out of mixing the Water and Corn Starch thoroughly together in a small bowl.
11. Once the broth in the Instant Pot is boiling, add the “slurry” and whisk until the liquid thickens to form a gravy; add salt, pepper and onion powder, if needed.
12. Drizzle desired amount of the gravy over the shredded Pot Roast and Veggies; Garnish with fresh Thyme or Parsley.
    Yummy! 🙂

1. Preheat oven to 375 degrees.
2. Grease a 2-quart casserole dish; set aside.
3. In a large skillet, heat the Oil and Butter over medium heat until the butter is melted.
4. Saute the thinly sliced Squash and Onion until both are soft. Sprinkle with the Salt and Pepper.
5. Transfer the Squash and Onion to the prepared casserole dish and add the Parmesan, Cheddar and Sour Cream. Mix gently until well combined.
6. Sprinkle the Bread Crumbs evenly over the top.
   
7. Bake for about 30 minutes or until bubbly and the top is a light golden brown.
   
8. Serve with a fresh green salad and your favorite protein….pairs lovely with the Maple Glazed Salmon!
   

Making the Chicken Barbecue Filling

1. Gather the ingredients.
   
2. In a large non-stick skillet, dump the chicken, ketchup, tomato soup, onion, vinegar and sugar.
   
3. Mix well and simmer for 30 minutes.
   

Making the “Cups”

1. Preheat oven to 400 degrees.
2. While the Barbecue Filling is simmering, roll out the biscuits on a floured surface, then press each into a muffin tin.
   

Assembling the Barbecue Chicken Cups

1. Fill each cup with the Barbecue Filling (you will have some leftover filling).
   
2. Top with the shredded cheese.
   
3. Bake for 8-11 minutes or until the edges of the biscuits are a light golden brown.
   
4. Let rest for a couple of minutes before removing them from the muffin tin.
5. Serve with a fresh green salad and Enjoy!