1 pound beef, ground

1 onion, chopped

2 tomatoes, 1 lb cans, cut up

1 tomato sauce, 8 oz can

1 tomato paste, 12 oz can

1 cup broth, bouillon, beef

2 tablespoons parsley

1 tablespoon brown sugar

1 teaspoon oregano, dried leaves

1 teaspoon basil, dried leaves

1 teaspoon salt

1/4 teaspoon pepper

Method:

Brown meat and onion in fry pan, drain off fat; transfer to crockpot. Add remaining ingredients. Cover and cook on Low for 6-8 hours. Serve over hot spaghetti.

Note: Can be made ahead and frozen.

31/2 pounds sirloin roast, trimmed

1/4 Cup of flour

2 teaspoons of salt

1/8 teaspoon pepper

3 carrots, peeled and sliced

3 potatoes, peeled and quartered

2 small onions, sliced

1 stalk of celery, cut into 2 inch pieces

1 2 ounce jar of mushrooms, drained or 1/4 cup mushroom gravy

3 tablespoons of flour

1/4 cup of water

Method:

Trim all excess fat from roast; brown and drain if using chuck or other highly marbled cut.

Combine 1/4 cup of flour with the salt and pepper. Coat the meat with the flour mixture.

Place all vegetables except mushrooms in crock pot and top with roast (cut roast in half if necessary, to fit easily).

Spread mushrooms evenly over top of roast. Cover and cook on low for 10-12 hours. If desired, turn to high during the last hour to soften vegetables and make a gravy.

To thicken gravy, make a smooth paste of the 3 tablespoons of flour and the water and stir into the crock pot.

Season to taste before serving. Serves 4-6.

1 lb Spaghetti

1 t Olive oil

1 Cucumber, diced

1 Bell pepper, chopped

2 Whole tomatoes, diced

18 oz Can tomato sauce

8 oz Italian dressing

Method:

Boil pasta for 8 minutes, then drain and add olive oil. Refrigerate until cool. Add rest of ingredients. Add onion and red wine vinegar to taste.

3 tb Balsamic vinegar

ts Ground cumin 1/2 ts Ground corriander

Salt and pepper 1 lb Chicken breast

2 tb Oil

2 ts Sesame oil

3 tb Peanut or veg. oil

1/3 c Scallions; thinly sliced

3 c Lettuce

1/2 c Radishes; sliced

Method:

To make chicken salad combine cumin, corriander salt and pepper in small bowl. Flatten chicken. Sprinkle with spices and rub in. Cook chicken in oil for 6 minutes on each side. Remove. To make dressing, add vinegar, oils and scallions to skillet drippings and cook for 1 minute. Spread lettuce on large platter. Slice chicken into 1/2 inch strips and lay on top lettuce. Scatter radishes over salad. Pour warm dressing over it and serve.

8 oz Cream cheese

1 pk Crabmeat

1 T Milk

2 T Onions chopped

1/2 t Horseradish

1/4 t Salt

1 x Pepper

Preparation:

Mix all of the ingredients (not in a blender or food processor). Put in a baking dish and top with either sliced almonds or paprika. Bake in a 375F oven for 15 minutes. Serve with chips.

4 eggs
1 cup (250ml) skim milk
1 cup (250g) full-cream natural yoghurt
2 tablespoons wholemeal flour
1 cup (250g) ricotta cheese
½ cup (50g) chopped spring onions
120g (4oz) mushrooms, sliced
1 medium tomato, diced
oil
330g (12oz) can asparagus, drained

This quiche makes it own crust. It is quick and easy to make, and is delicious hot or cold served with crusty bread and a green salad.

Directions
1. Beat together eggs, milk, yoghurt and flour.
2. Add cheese, spring onions, mushrooms and tomato.
3. Pour into a lightly oiled flan dish.
4. Arrange asparagus on top.
5. Bake in a preheated 180C (350F) oven for 30-35 minutes or until quiche is set and lightly browned.

2 small cucumbers, peeled, cut in half lengthwise, seeded and cut into slices
3 tbsp red wine vinegar
2 packets sugar substitute
1/2 tsp. salt
2 tomatoes, chopped
1/2 c scallions, chopped
2 tbsp olive oil
1/4 tsp. pepper

How to Make It:

Place the cucumbers in a large salad bowl.
In a separate bowl whisk together the vinegar, sugar substitute and salt.
Pour over the top of the cucumbers and toss making sure the cucumbers are covered completely.
Cover and let the cucumbers marinate for 1 hour.
Add the tomatoes and scallions to the cucumber mixture.
Pour in the olive oil and sprinkle in the pepper.
Carefully mix the ingredients together with a rubber spatula.
Refrigerate 1/2 hour before serving.

Allowing the cucumbers to sit in the sugar mixture takes away some of the bitterness in the cucumber.  You can adjust the time to suit your taste.  The longer they sit the sweeter they become. 
 

1/2 lb ground chuck
1/2 lb ground pork
1 1/2 C shredded Swiss cheese, divided
1 egg, slightly beaten
1 small onion, chopped
1 t celery salt
1/4 t nutmeg
1/4 t allspice
3 C cooked rice, divided
1 (10 oz) can cream of mushroom soup
3/4 C milk
3 garlic cloves, minced
1/2 C grated Parmesan cheese
Aluminum foil
Freezer wrap

How to Make It:

Place the ground chuck and ground pork into a large mixing bowl.
Add the egg, onion, celery salt, nutmeg and allspice.
Sprinkle in 1/2 C of the Swiss cheese and 1 C of the cooked rice.
Mix together well with your hands.
Form into meatballs.
Preheat the oven to 350 degrees.
Place the meatballs in a large baking dish.
Bake 25 minutes or until browned.
Place meatballs in the refrigerator for fast cooling.
In a large mixing bowl combine the remaining Swiss cheese, the soup and milk. 
Add the garlic, Parmesan cheese and the remaining cooked rice. 
Mix all together well.
Line a baking dish with aluminum foil.
Pour the Swiss cheese mixture into the prepared baking dish.
Place the cooled meatballs into the mixture.
Cover with freezer wrap and freeze for up to 3 months.
To reheat place casserole in the refrigerator overnight to thaw.
Preheat oven to 350 degrees. 
Bake 45 minutes or until hot.
 
 

1 egg
1/2 C milk   
3/4 C white bread crumbs, soft
1 1/2 t salt
1/4 t pepper
1 lb ground chuck
Aluminum foil

How to Make It:

Beat egg slightly in a large mixing bowl. 
Carefully stir in the milk. 
Add the breadcrumbs and mix.
Sprinkle in the salt and pepper.
Add the ground chuck and mix well with hands to completely combine.
Preheat oven to 350 degrees.
Spray each cup of a muffin tin with a non stick cooking spray.
Fill each cup with the meat mixture.
Bake 30 minutes.
Remove pan from the oven and allow to cool 10 minutes.
Remove muffins from pan and cool completely on a wire rack.
Wrap each muffin tightly in aluminum foil.
Freeze for up to 2 months.
To reheat, remove muffins from freezer.
Preheat oven to 450 degrees.
Place wrapped muffins on a cookie sheet.
Bake 30 minutes.
Unwrap and bake another 5 minutes.
 

1 lb. new red potatoes, chopped into chunks
2 yellow squash, chopped into chunks
1 red onion, chopped
2 carrots, grated
3 stalks celery, chopped
1 tbsp parsley
1/2 c mayonnaise
1/4 c sour cream
1/2 tsp salt
1/4 tsp pepper

How to Make It:

Just barley covers the potatoes in a large pot with water. 
Place the pot on high heat.
Bring to a quick steady boil.
Turn the heat to low and continue cooking 15 minutes or until the potatoes are fork tender.
Drain well and allow to cool completely.
Place the squash, onion, carrots and celery into a mixing bowl.
Sprinkle in the parsley.
In a separate bowl combine the mayonnaise and sour cream.
Sprinkle in the salt and pepper and mix to incorporate together.
Pour the mixture into the bowl with the vegetables and stir together.
Add the potatoes and gently stir with a rubber spatula to coat. 

White potatoes can be substituted for the red ones if you are in a pinch. They may be a little drier but they taste just as good.