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Beef Stew with Leeks           Sara Lee Hinckley


Yield:  9 Cups


1 Cup Burgundy or other dry red wine

1 Clove garlic, minced

1 bay leaf

20 whole cloves

1 teaspoon salt

½ teaspoon freshly ground pepper

1/3 teaspoon dried whole thyme

1 pounds boneless beef, cut into 1-inch cubes

¼ cup olive oil

1 (10 ½-ounce) cans beef broth, undiluted

2 leeks

12 small fresh mushroom caps

3 carrots, scarped and cut into 2-inch pieces

3 medium potatoes, peeled and quartered


Combine the first 7 ingredients; mix well.  Place meat in a zip-top heavy-duty plastic bag.  Pour marinade over meat.


TO STORE: Refrigerate meat in marinade up to 8 hours, turning occasionally.


TO SERVE: Remove meat from marinade, reserving marinade.  Remove and discard bay leaf and cloves.  Heat oil in a Dutch oven over medium heat; brown beef in oil.  Add broth and reserved marinade.  Bring to a boil; cover, reduce heat, and simmer 1 ½ hours.


Remove and discard root, tough outer leaves, and tops from leeks.    Thoroughly wash leeks, and cut into 2-inch pieces.  Add leeks, mushroom caps, carrot, and potato to beef mixture.  Cover and cook 30 minutes or until vegetables are tender.  Yield:  9 cups.



Note: This stew is a favorite of ours from a Southern Living cookbook. If I forget to put the meat in the marinade the night before, I do it in the morning for a few hours. I often thicken the stew at the end with a little cornstarch and water. It is even better the second and third day! 

Easy Chicken Pot Pie

1 ½ cup leftover cooked chicken cut into bite sized pieces

1 ½ cup frozen peas or mixed vegetables

2 sticks celery chopped

1 small onion chopped

1 can of mushroom or cream of chicken soup

½ cup milk

Mix ingredients together in 9 inch pie plate

Combine 1 c bisquick, 1 egg and ½ c milk  and drop by spoonfuls on top of chicken mixture.

Bake 30 minutes at 400 degrees.


Serves 6

Sue Ullsvik

Easy Stuffed Peppers


From the “Crockery Cookery” Adapted for a 3 Qt. Slow Cooker


Peppers:  Use 4 large red peppers (or green if you prefer)


Meat - Combine these ingredients in large bowl:

1 lb. lean ground beef

¼ c. finely chopped onion

1 T. chopped pimiento (optional)

1 t. salt

8-12 oz. whole kernel corn (fresh, frozen or canned, drained)


Sauce – combine these ingredients in small bowl:

1 (10 ¾ oz.) can condensed cream of tomato soup             

1 T. Worcestershire sauce                              

1 tsp. prepared yellow mustard                                         



  1. Prepare peppers by cutting off the tops.  Remove core, seeds and white membrane.

  2. Combine meat ingredients and lightly stuff into peppers

  3. Place peppers in casserole or slow cooker with meat open to the top.

  4. Combine the sauce ingredients and pour over the peppers. 

  5. Bake covered at 350 degrees for 1 hour.  If using a slow cooker, cover and cook on low for 6-8 hours.

  6. Serve hot with extra sauce poured over peppers.


Can serve with green salad, fresh fruit or hot rolls. 


Makes 1 serving per pepper.  Ginny Corwin

One Pan Chicken Piccata Recipe (Judy Kalan)


From: Rachel Maser – Clean Food Crush



  • 2 (6 ounce) chicken breasts, butterflied and pounded thin

  • sea salt and pepper to taste

  • 1 Tbsp avocado oil, or olive oil

  • 4 Tbsp gluten free flour

  • 1 Tbsp Ghee, or clarified butter

  • 1 clove fresh garlic, chopped

  • 1/4 cup dry white wine (optional)

  • 1/2 cup organic chicken broth

  • 1 fresh lemon, juiced

  • 1 Tbsp raw honey

  • 2 Tbsp capers

  • 1 Tbsp parsley, chopped

  • 4 Tbsp shaved fresh Parmesan cheese, to garnish

  • 1 cup cooked brown rice, to serve



  1. Heat the oil and butter in a pan over medium heat.

  2. Season the chicken with sea salt and pepper and dredge or sprinkle on all sides with flour.

  3. Sauté until golden brown, about 2-3 minutes per side and then set aside.

  4. In the same pan, add the garlic and sauté until fragrant, about a minute.

  5. Add in the wine to deglaze the pan.

  6. Then, add the broth, lemon juice, honey and capers, stirring while simmering until the liquids have reduce by half, about 2-3 minutes.

  7. Return chicken to pan and toss to coat.

  8. Season with Parmesan, and mix in the parsley,

  9. Serve with cooked brown rice, and your fave veggies.

Orange Cranberry Chicken Skillet-Judy Kalan


Author: Rachel Maser – Clean Food Crush



  • 2 Tbsps ghee, unrefined coconut oil, or avocado oil

  • 1 1/2 lbs. chicken thighs, bone in and skin on

  • 1 large yellow onion, diced

  • 3 fresh garlic cloves, minced

  • 2 fresh sprigs rosemary

  • 1/2 cup chicken bone broth or stock

  • 1 cup fresh squeezed orange juice

  • 1/2 tsp five spice blend

  • 1 Tbsp cornstarch, Arrowroot powder, or gluten free flour

  • 1 cup fresh cranberries

  • sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each



  1. Season your chicken thighs with sea salt and pepper on both sides, and rub it in with your clean hands.

  2. In a large skillet, Dutch oven, or cast iron, melt ghee or oil over medium high heat.

  3. Add in the chicken and sear on both sides until beautifully golden, but not entirely cooked. Set chicken aside on a plate and cover to keep warm.

  4. In that same skillet sauté your onion for about 3 minutes until it starts to brown.

  5. Stir in garlic and rosemary, and cook for a minute until fragrant.

  6. Pour in chicken broth and stir in any brown bits from the bottom of the pan while simmering.

  7. Meanwhile, in a small bowl, whisk orange juice, five spice blend and corn starch/gluten free flour together.

  8. Once the broth has reduced a bit, pour in your orange juice mixture and whisk to incorporate.

  9. Return chicken to the pan, reduce the heat and continue to simmer until chicken is cooked through and sauce has thickened, maybe 5 minutes or so.

  10. Stir in the cranberries and simmer for a couple of minutes more, just until beginning to burst.

  11. Serve with cooked brown rice or quinoa, and spoon plenty of the sauce over each serving.



Prep Time: 15 m    Cook Time: 1 hr     Servings: 4 



1 pound very lean ground beef

1/2 cup rinsed uncooked rice 1/2 cup water

1/3 cup chopped onion

1 teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon ground black pepper

1 small can tomato paste

1 ½ cups water, and more as needed

2 teaspoons Worcestershire sauce



1.Mix ground beef, rice,1/2 c. water, onion, salt, garlic powder, black pepper. Roll the mixture into 12 meatballs.


2. Place meatballs into slow cooker or baking dish Mix tomato paste, water, and Worcestershire sauce; pour over meatballs.


Bake @350 for @ 1 hour OR on low all day or high for @4 hours (if using slow cooker). Add more water if necessary.


NUTRITION: Calories: 319 kcal 16% Fat: 13.7 g 21% Carbs: 26.1g 8% Protein: 22.2 g 44% Cholesterol: 69 mg 23% Sodium: 1415 mg 57%


Mary Jo Olson NOTE: Recipe from my mom, Margaret Swanson (Chapter CO) Favorite of my daughter Rebecca Stockwell’s sons Noah & Elli

QUINOA PILAF – Mary Jo Olson

20 minutes         6 Servings


1 Tbl. olive oil

1 small red onion, chopped

1/2 cup finely chopped celery

1 cup uncooked quinoa, rinsed and drained

2 cups low-sodium chicken or vegetable broth

1/2 tsp. salt 2/3 cup dried cranberries

2/3 cup sliced or slivered almonds, toasted



  1. Heat oil over medium heat. Add onions & celery; cook, stirring often until softened. (2-3 min.)

  2. Add quinoa (rinsed and drained) and toast, stirring constantly, for 1 minute.

  3. Add broth and salt. Bring to a boil, reduce heat to medium, cover and simmer for 10 min.

  4. Add cranberries, cover, continue to cook until liquid is completely absorbed, quinoa is tender...@8 to 10 minutes more.

  5. Toss with almonds and serve.


SERVING IDEAS: This is good warm as a side with chicken, fish, ham.... Also good warm or cold, for lunch. 😋



1/6 of recipe: 220 cal., 9g. Fat, 0mg cholesterol, 240 mg sodium, 32g carbs, 4g fiber, 9g sugar, 6g protein


Mary Jo Olson NOTE: Nice for holidays, with the cranberries

Scalloped Potatoes and Ham in the Microwave

1 ½ cup milk   

2 cups leftover baked ham cut into bite sized pieces

4 cups sliced potatoes

2/3 cup chopped onions

2 Tbsp all purpose flour

1 tsp salt

1/8 tsp pepper

1 tsp dry mustard

2 Tbsp butter

Put milk in 2 cup measure.  Cook covered with wax paper on high for 2-3 minutes or just long enough to warm milk.  Put a layer of ham in bottom of 3 quart glass casserole.  Add a layer of potatoes and onions.  Sprinkle with dry ingredients.  Dot with butter.  Repeat.  Pour warm milk over layers. Cook covered on high for 10 minutes, then uncovered on roast for 10 minutes or until potatoes are tender.  Sprinkle with ¼ cup shredded cheddar cheese and cook 5 more minutes.  Cover loosely with plastic wrap and set stand 2 minutes before serving.

Serves 6

Sue Ullsvik

Sweet + Spicy Saucy Orange Salmon -Judy Kalan


Author: Rachel Maser – Clean Food Crush



  • 1 Tbsp olive oil, or avocado oil

  • 4 (5 or 6-oz) wild caught salmon fillets

  • sea salt and freshly ground black pepper

  • 2 green onions, finely sliced


Sweet + Spicy Orange Sauce:

  • 2 cups freshly squeezed orange juice

  • 4 cloves fresh garlic, minced

  • 1 small sweet onion, finely chopped or grated

  • 1 Tbsp fresh ginger, peeled and grated

  • 1/4 cup cup no sugar added orange marmalade

  • 2 Tbsps apple cider vinegar

  • 1 red chili, seeded and finely chopped

  • 2 Tbsps gluten-free flour, or Arrowroot powder


Optional: cooked brown rice, chopped cucumbers drizzled with apple cider vinegar, sea salt & white pepper



  1. Heat a medium saucepan over medium-low heat.

  2. Add in all of your orange sauce ingredients and whisk until well combined.

  3. Simmer for about 10 minutes on low heat until sauce is slightly reduced and thickened a bit, stirring here and there.

  4. Next, using an immersion blender, very carefully puree this sauce until smooth, then cover with lid and set aside.

  5. Season your salmon fillets with sea salt and pepper.

  6. Heat oil in a large skillet and once hot add in the salmon. Sear until beautifully golden brown about 3 minutes on each side.

  7. Drizzle in your sauce over and continue to cook until hot and bubbly, about 3-4 minutes more.

  8. Once your fish is cooked and flakes easily with a fork, remove from heat and garnish with green onions.

  9. Serve with cooked brown rice and chopped cucumbers if desired.

  10. This entire meal makes for a great meal prep idea! Simply store in sealed glass containers in the fridge for up to 3 days.

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