Recetas (13)
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- 5 ounces bacon diced
- 1/2 cup onion chopped
- 1 pound ground beef
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 12 ounces pasta uncooked
- 4 cups chicken stock
- 2 1/2 cups cheddar cheese shredded
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- 1 lb low fat ground meat
- 1 1/2 C dry white rice
- 1 1/2 C Shredded cheese
- 6 slices bacon, crumbled
- 3 pickles, diced
- 1 red onion, diced
- 15 oz can diced tomatoes, drained
- 1/4 C ketchup
- 1/4 C light mayo
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- 1-2 lbs ground meat, any variety
- 1/2 chopped onion
- 2 cloves garlic
- 1 T ground or minced ginger
- 8 oz can water chestnuts (optional)
- 10 oz bag Birds Eye frozen riced cauliflower fried rice style mix
- 16 oz bag tri color coleslaw mix
- 2 T soy sauce
- 2 T sesame oil (roasted preferred)
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- 1 T butter
- 2 slices bacon, halved
- 1/2 c chopped onion
- 1 1/2 lbs russet potatoes, (2 large, peeled and diced)
- 2 c low sodium chicken broth
- 1/2 c sour cream
- 1/2 c shredded extra sharp cheddar cheese
- 1/2 t salt
- 1/2 t pepper
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- 8 C water
- 1 lb dry black-eyed peas, rinsed
- 1/2 medium white onion, peeled
- 2 1/2 t smoked paprika
- 1/4 t cayenne pepper
- 2 dried Bay leaves
- 2 T chopped fresh parsley
- 1 T fresh thyme leaves
- 1 T cider vinegar
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- Bought an Instant Pot in 2019 after some health issues and love it.
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- 1 3/4 cup graham cracker crumbs
- 1/3 cup butter melted
- 1 1/4 cup sugar
- 3 (8 ounce) packages cream cheese
- 1 cup sour cream
- 2 tsp vanilla
- 3 eggs
- 21 ounce can cherry pie filling
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- 4-6 boneless chicken breasts
- 1/4 cup brown sugar
- 1/4 cup vinegar
- 1 tsp garlic powder
- 1 tsp crushed red pepper
- 1 bottle Head Country BBQ sauce
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