Ingredients:
1 package Garlic and Herb Boursin Cheese
Cherry tomatos halved
Garlic, chopped
Mozzarella cheese
Sausage or ground beef, browned
1/2 half onion chopped
1 cup spinach

Directions:
Remove the seeds and membrane from each half of spaghetti squash
Coat with olive oil, season with:
Garlic Powder
Onion Powder
Red Pepper Flakes
Slap your momma or cajun seasoning
Salt and Pepper

Add half Boursin in each side of squash. Add Cherry tomatoes, spinach and chopped garlic.

400 degrees for 45 minutes, remove from oven.

Mix together, pulling squash from sides. Add mozzarella cheese, browned sausage and onion, a bit more mozzarella cheese, top with basil. Put back in the oven until cheese is melted.

Ingredients:
1 lb ground beef
1 cup chopped onion
1/2 tsp salt
1 cup shredded cheese
1/2 cup Bisquick or baking mix
1 cup milk
2 eggs

Directions:
Heat oven to 400 degrees. Grease 9″ pie plate. Cook ground beef and onion until beef is brown. Drain. Stir in salt. Spread in pie plate, sprinkle with cheese.
Stir bisquick, milk and eggs until blended. Pour over ground beef and cheese.
Bake about 25 minutes or until knife inserted in center comes out clean.

Ingredients:

2 pounds ground chuck
1 egg, beaten,
1/4 cup milk
1-1/2 tsp salt
1/4 cup bread crumbs
1 small onion, chopped
Ketchup
1/8 cup brown sugar
1 tsp dried mustard

Directions:

Mix egg, milk, salt and bread crumbs. Let stand to soften. Thoroughly combine with meat and chopped onion. In a small bowl, mix katsup, brown sugar and dried mustard.

Shape into loaf and put in crock pot. Top with ketchup mixture. Place potatoes around sides. If potatoes are cut up, coat with butter to keep them from darkening.

Cover, cook on high for 1 hour, then low for 8-9 hours.

Ingredients:

• ¼ cup sugar
• ½ cup soy sauce, plus 3 tablespoons, divided
• ½ cup mirin
• 2-1/2 lb boneless, skinless chicken thighs or tenderloins, sliced
• 3 tablespoons canola oil
• 2 carrots, peeled, steamed until tender, minced
• 2 green onions, sliced
• 1 red bell pepper, seeded and minced
• salt, to taste
• pepper, to taste
• 1 cup broccoli florets, finely chopped
• 2 tablespoons sesame oil, divided
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 4 cups cooked white rice, cooled
• fried rice seasoning packet
• 2 large eggs, beaten
• sesame seeds, for garnish
• scallion, sliced, for garnish

Directions:

Mix sugar, 1/2 cup soy sauce, and mirin in a small bowl. Slice chicken thighs or tenderloins into small pieces. Put chicken in a ziplock bag, add marinade. Set aside in refrigerator for at least an hour.

Chop all vegetables and stir fry in 1 tbsp canola oil and 1 tbsp sesame oil. Remove from pan, set aside.

Add another 1 tbsp canola oil and 1 tbsp sesame oil to the pan, add garlic and ginger, cook for about a minute. Add rice and fried rice seasoning packet. Pan fry until somewhat golden brown. Make a center well in the rice, add the final tbsp canola oil. Scramble the eggs in the middle, then stir in to rice. Stir the vegetables back into the rice.

Put the rice mixture in a greased bundt pan, press gently.

Add 1 tbsp canola oil and 1 tbsp sesame oil into pan. Drain chicken, reserving the liquid. Cook the chicken until no longer pink, covering if necessary. Add the reserved liquid and remaining marinade in. If the sauce is too thin, Mix about 3 Tbsp cornstarch into cold water in a separate cup. Mix cornstarch into chicken mixture to thicken sauce.

Turn out fried rice ring from bundt pan onto a large round plate. Place chicken in the center, top with sesame seeds and scallions.

Ingredients:
Marinade
4 cloves garlic
2 tablespoons adobo seasoning (Lunds/Byerlys)
1 Tbsp cider vinegar
2 tablespoons ancho chile powder or 1 ounce dried ancho chiles, soaked
1/4 cup olive oil
2 teaspoons ground cumin
Salt and freshly ground black pepper

4 pounds boneless, skinless chicken

Directions:

• To the bowl of a food processor small blender, add garlic, adobo seasoning, ancho chile powder, olive oil, cumin, vinegar, 1 teaspoon salt, and ½ teaspoon pepper. Blend until smooth. Pour into a measuring cup and add water to reach 1 cup.
• Place the chicken in a large ziplock bag. Pour in marinade, close the bag, and mash until chicken is evenly coated. Place the plastic bag in a dish and refrigerate at least 30 minutes or overnight.
• Grill chicken until no longer pink
• Serve with cilantro rice, aged white cheddar cheese, salsa

Ingredients:
1 package (7 oz) stir fry rice noodles
1 Tbsp curry powder
1 Tbsp peanut oil
1 tsp salt
1 pound large cleaned and deveined un-cooked shrimp
1 red bell pepper, cut into strips
1/3 cup light coconut milk mixed with 1/4 cup water
2 Tbsp chopped cilantro
1/4 cup golden raisins (if desired)

Directions:
Cook noodles per package directions. In a medium bowl, combine curry powder, oil, salt and shrimp. Heat large skillet. Add pepper and curry shrimp mixture. Cook until shrimp is no longer pink. Add cooked rice noodles and coconut milk mixture. Cook until heated through, about 2 minutes. Remove from heat and sprinkle with cilantro.

Ingredients:
Meat to use: Chuck Roast
Other ingredients:
Onions
Garlic
Carrots
Beef Stock
Fresh Thyme
Fresh Rosemary
Bay leaf
Optional: Red Wine, Mushrooms
Yukon Gold potatoes

Directions:
Slice onions in half and peel. Brown the halves with garlic and carrots.

Generously salt the chuck roast. Braise in olive oil until browned.

Deglaze the pan with beef stock and add to roasting pan.
Cover the meat halfway with beef stock. Add Rosemary and Thyme.

Cover the roasting pan with plastic wrap, then foil. Be sure the plastic wrap is tucked under the foil completely.

Roast in a 275 degree oven for 3 hours for a 3 pound roast. For a 4 to 5 pound roast, plan on 4 hours.

Serve over Mashed Potatoes.

Recipe is based on Pot Roast served family style at a restaurant in Independent Square at Disney World.