Entrees

 - 1 Tbs EACH chili powder & cumin  

- 2 teaspoons dried oregano  

- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt -  1 lb beef chuck, cut into 1" cubes  

- 1 cup EACH chopped onion & red pepper  

- 3 tablespoons tomato paste  

- 2 tablespoons hot sauce, such as Frank's  

- 3 cloves garlic, grated on rasp or minced  

- 1 pound ground chuck  

- 1.5 cups EACH beef stock & red wine 

- 2 tablespoons fine cornmeal  

- 1.5 lb butternut Squash, peeled, seeded & cubed 

Combine spices, set aside. 

In a large pot brown beef & half of seasonings until browned on all sides. Remove to a plate. 

Add onions, peppers, tomato paste, hot sauce & garlic to pot. Cook until it turns a dark reddish brown, 10 minutes. 

Add ground chuck & remaining seasonings. Cook until the beef is browned, then add the beef chunks back to the pot along with stock, wine, cornmeal & squash. 

Bring to a boil, then lower to a simmer. Cover & cook until the beef is tender, about an hour. 

Uncover & let cook until thicker, another 10-15 minutes. 

- 2 lbs boneless chicken, cut into 2" cubes

- 2 med. sweet potatoes, cut into 1" cubes

- 3 Tbs sesame oil

- 1/4 cup low sodium soy sauce

- 3-4 tablespoons Chili paste

- 2 Tbs honey

- 1 " fresh ginger, grated

- 2 cloves garlic, grated

- 2 Tbs toasted sesame seeds

- 1/4 cup plain Greek yogurt or sour cream

- 2-3 cups kale, roughly torn

- juice from 1 lime

- 1/4 cup fresh cilantro, roughly chopped

- Rice or other preferred grain

- Toppings such as shredded carrots, green onions, sliced cucumbers

Preheat oven to 425 F. On a baking sheet, toss the sweet potatoes with 1 Tbs oil, salt, and pepper. Roast for 20 minutes.
For the glaze. Combine soy sauce, chile paste, honey, ginger, garlic, 1  Tbs oil and the sesame seeds.
Toss dried chicken with half of the glaze. Remove potatoes from  the oven and slide to 1 side of the pan. Add chicken and glaze to the other side. Return to the oven for another 20 minutes, until chicken is cooked  through. Switch the oven to  broil and broil until the chicken chars on the edges and sauce sticks to the chicken, 2-4 minutes.

Meanwhile, make the drizzle. Combine 3 Tbs of the remaining glaze with yogurt. Season with salt. Use leftover glaze for serving time.
In a bowl, toss the kale with 1 Tbs oil, lime juice and a pinch of salt. Toss in the cilantro.
To serve, divide the rice or grain between bowls. Top with chicken, potatoes & kale. Add additional toppings and drizzle with yogurt sauce.

-  1 ½ lb. boneless beef chuck, cut into  cubes

- 2 cups finely chopped onion

- 1 cup diced carrots 

- ½ cup sliced celery

- 1 lb. fresh mushrooms, sliced

- 2 garlic cloves, minced

- ½ tsp. Italian herbs

- 2 cups EACH beef broth & chicken broth

- 2 cups water

- ½ cup medium pearl barley

Brown the beef in oil then remove to a dish with slotted spoon. 

Add all vegetables to the remaining oil & juices. When softened, add liquids and barley. 

Bring to a boil, then simmer 1.5-2 hrs. until tender.

- Meaty Chicken Breasts, bone-in, skin on

- Italian Sausage links, hot or sweet

- Onions, Carrots, lemons, sliced

- Garlic cloves

Preheat oven to 375. 

Using a cookie sheet layer breasts on top of sliced vegetables, seasoning each layer with spices and a healthy drizzle of olive oil. 

Scatter garlic cloves throughout. 

Bake 25 minutes. Remove pan and tuck in sausage links. 

Bake 25 minutes more until browned and meat thermometer reads done for both meats.