Beef Lettuce Wraps

Beef Lettuce Wraps

 

 

 

 

Ingredients:

1 head of lettuce, washed

1 tablespoon of coconut oil

1 can of light coconut milk

1 jar of yellow curry sauce

1 cup of jasmine rice, cooked

1 half onion, chopped

1 pack of mushrooms, sliced

1  lettuce wrap seasoning packet

1 slab of butter

7 leaves of basil

1 sprig of rosemary

4 steaks, marinated

1 table-spoon of olive oil

1/4 cup of Worcestershire sauce

1/4 cup of soy sauce

a dash of garlic powder

sea salt & cracked pepper

 

 

 

 

 

 

 

1. Marinate the steaks the night before in salt, pepper, soy sauce, garlic, Worcestershire sauce, chopped basil and rosemary. Chop the meat into small strips. Brown the meat in coconut oil and drain the fat. Cook the rice.

 

 

 

 

 

 

2. Add the butter, coconut milk, yellow curry sauce, mushrooms and seasoning.

 

 

 

 

 

 

3. Simmer on a medium heat for 15 minutes, stir in the water chestnuts and more fresh herbs.

 

 

 

 

 

Chicken Rice Bake

Chicken Rice Bake

2 Scallions

4 potatos, skinned

1 onion

4 skinless boneless chicken breast

2 cups of rice

2 cups of water

1 can of chicken broth

1/4 stick of butter

Bake Covered for 30 minutes at 350 degrees.

Stuffed Red Bell Peppers

From the Kitchen of: Jessica Brainard

Stuffed Red Bell Peppers

1 Red Bell Pepper per person

1 cup of brown rice cooked

4 turkey feta spinach burgers cooked and chopped

1 cup of mushrooms sliced

2 minced cloves of garlic

1/4 cup of red onion

a handful of fresh basil

salt and pepper to taste

1/4 cup of shredded cheddar cheese

Wash the red bell pepper. Cut off the top remove stem, clean out the membrane and seeds. Rinse and dry upside down on a paper towel, pat dry. Sprinkle the insides of the peppers with salt. Cook the rice. In a large skillet saute the vegetables and brown the turkey meat. Drain off fat. Mix the rice together with the turkey and fill the peppers with the mixture.Fill peppers with meat mixture. Bake for 15-18  minutes on 375 degrees. Sprinkle the cheese on top and bake for 5 more minutes.

Dump cake

From the Kitchen of: Jessica Brainard

This is my Grandma’s recipe. I asked why do you call it dump cake? Because you dump all of the ingredients in the pan and bake!

Dump Cake Recipe:

1 can of Crushed Pineapple

1 can of Cherry Pie Filling

1 box of Yellow or white Cake mix

1 1/2 stick of Butter

1/2 cup of chopped walnuts

Dump Pineapple (with juice) and cherry pie filling in a 9 x 13 cake pan. Mix together. Sprinkle dried cake mix on top. Sprinkle with nuts. Dot with butter. Bake at 350 degrees 1 hour or until brown on top.

Serve with ice cream or whipped cream. This is a great recipe because there’s no need for eggs, oil or the mixer and no bowl to wash.