Bev's Recipe Collection

• 3 pounds ground beef
• 1 1/2 C bread crumbs
• 1 sweet onion, chopped
• 3 eggs
• 6 T Parmesan cheese
• 1 1/2 t dried oregano
• 1/2 t pepper
• 15 oz. can tomato sauce, divided
• 4 oz. shredded cheese

Combine ground beef, bread crumbs, onion, eggs, Parmesan cheese, oregano, pepper, and half of the tomato sauce.  Make a loaf in the center of a 9 x 13″ glass baking pan and bake for 1 1/4 hours at 350 degrees.  Pour the remaining sauce over meat.  Sprinkle cheese on top.  Bake 30 more minutes.

• 2 T coconut oil
• 1 sweet onion, chopped
• 1 red pepper, chopped
• 3 pounds ground beef
• 18 oz. tomato paste
• 1 T dried oregano leaves
• 1 1/2 t salt
• black pepper
• 12 oz. shredded cheese, optional
• 2 pie crusts

Prepare the pie crusts and bake 15 minutes at 350 degrees. Meanwhile, heat oil in a large pot on medium-high heat. Add onion and saute until translucent. Add red pepper and saute till soft. Add ground beef and cook well.  Drain and rinse.  Return to pot and add tomato paste, oregano, and salt.  Sprinkle on pepper and mix. Layer half of the meat mixture into the half-baked pie crusts, then cheese, then the rest of the meat mixture. Increase oven temperature to 375 degrees and bake for 25 minutes.

Makes 16 servings

• 1 sweet onion, chopped
• 2 large garlic cloves, minced
• 3 pounds ground beef
• 4 (16 oz.) cans tomato sauce
• 2 t. oregano leaves
• 1 t salt
• 1/2 t pepper
• 1 pound lasagna noodles
• 1 pound shredded cheese
• 1 C Parmesan cheese

Saute onion in coconut oil over medium heat until half-cooked. Add garlic, cook for 3 or 4 minutes. Add ground beef and cook till no longer pink.  Drain and rinse.  Return to pot, adding tomato sauce, oregano, salt, and pepper.  Simmer for 30 minutes.  Cook one pound lasagna noodles according to instructions.  Place a little sauce in the bottom of two 9 x 13″ glass baking pans.  Layer pans with half of the noodles, half of the meat sauce, half of the shredded cheese, and half of the Parmesan cheese.  Repeat.  Bake at 350 degrees for 40 minutes.

This is my own recipe, inspired by my boys who requested no ricotta or cottage cheese.

• 1 pound Brussels sprouts
• 2 T extra-virgin olive oil
• 1/2 t salt
• 1/4 t pepper

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.  Mix them in a bowl with the olive oil, salt and pepper.  Pour them on a sheet pan and roast at 400 degrees for 35-40 minutes, until crisp on the outside and tender on the inside.  Shake the pan from time to time to brown the sprouts evenly.  Serve immediately.

• 2 (8 oz.) cream cheese (softened)
• 2 t vanilla
• 1/4 C powdered honey granules (or mild honey)

Whip cream cheese, adding honey granules and vanilla.  Whip until smooth.

(from Bread Beckers Recipe Collection)

• 3 C plus 3 T flour
• 1 t  salt
• 1 t baking powder
• 1 t baking soda
• 1/2 t nutmeg
• 2 large eggs
• 6 T olive oil
• 2/3 C honey
• 4 large mashed bananas
• 2 t vanilla

Stir dry ingredients together.  Combine egg, oil, honey, bananas, and vanilla.  Beat until well blended.  Add the dry ingredients to the banana mixture and beat until blended.  Pour batter into greased 13″ x 9″ pan.  Bake at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean.

Topping:

• 3/4 C sucanat (sugar)
• 1/4 C water
• 3 T butter
• 1/2 C chopped pecans
• 1/2 C dried unsweetened coconut

Combine sucanat, water, and butter in a small saucepan and bring to a boil.  Cook 1 minute, stirring constantly.  Remove from heat; stir in nuts and coconut.  Spread topping over baked cake.

(from The Bread Beckers Recipe Collection)

• 2 C flour
• 1 T cinnamon
• 2 t baking soda
• 1/2 t salt
• 3 large eggs
• 1 1/2 C sucanat (sugar)
• 3/4 C olive oil
• 3/4 C buttermilk
• 1 (8 oz.) can crushed pineapple, drained
• 1 ripe banana, mashed
• 1 T vanilla
• 2 C grated carrots
• 1 C walnuts, chopped
• 1/2 C shredded coconut

Cream Cheese Icing

Stir flour, cinnamon, baking soda and salt; set aside.  Beat eggs, sucanat, oil, milk, pineapple, banana, and vanilla until smooth with electric mixer.  Add flour mixture at low speed until blended.  Fold in the last 3 ingredients.  Pour into 3 round cake pans with wax paper cut in circles to fit bottom (grease and flour paper), or a 13″ x 9″ greased pan.  Bake at 350 degrees; 25 minutes for round pans, 40 minutes for rectangular pan.  Cool on racks.  Frost with Cream Cheese Icing.

(from The Maximum Energy Cookbook by Sharon Broer)

• 1/2 C butter
• 1 C honey
• 3 eggs
• 1 t vanilla
• 1 C flour
• 1/2 C unsweetened cocoa powder
• 2 t baking powder
• 1 t salt
• 1 t baking soda
• 1/2 C sour cream
• 1 C chocolate chips
• 1/2 C chopped walnuts

Cream butter in large bowl with electric mixer.  Gradually add honey, beating until light and fluffy.  Add eggs, one at a time, beating thoroughly after each addition.  Mixture may appear slightly curdled.  Beat in vanilla.  Combine flour, cocoa, baking powder, salt and baking soda in small bowl.  Add dry ingredients alternately with sour cream to butter mixture.  Fold in chocolate chips and walnuts.  Pour batter into a greased 12 cup fluted tube pan.  Bake at 325 degrees for 50-55 minutes or until wooden toothpick inserted near center comes out clean.  Cool in pan on wire rack 10 minutes.  Remove from pan and cool completely on wire rack.  Glaze with White Chocolate Glaze.  (We simply bake it for 35 minutes in a 13″ x 9″ pan and serve without frosting.  This is a dry cake that we enjoy like brownies.)

Optional White Chocolate Glaze:

• 2 oz. white chocolate
• 2 t milk

Melt white chocolate in top of double boiler.  Stir in milk.  Drizzle glaze with spoon sparingly over cake, allowing it to drip down the sides.  May sprinkle additional unsweetened cocoa powder over the top  for an added touch.

(from Light and Natural Cookbook)

• 6 large green (or red) peppers
• 2 pounds ground beef
• 1 sweet onion, chopped
• 4 C cooked rice
• 32 oz. spaghetti sauce, plus extra to spread on top
• 1/4 t pepper
• sliced cheese

Cut thin slice from stem end of pepper.  Remove seeds with teaspoon; discard.  Cook ground beef in skillet over medium heat, adding the onion half way through, and cooking meat till brown.  Drain and rinse.  Add rice, spaghetti sauce and pepper.  Stuff peppers with mixture and place in 13 x 9 inch pan, putting extra mixture around the base of the peppers.  Bake at 350 degrees for 45 minutes, topping with extra cheese for the last 10 minutes. Serve heated sauce on the side.

• 1/3 C flour
• 1 1/2 t dried thyme leaves
• 1 t salt
• 1/2 t pepper
• 2 1/2 pounds boneless, skinless chicken tenders
• 5 T + 2 T butter or coconut oil
• 1 small onion, chopped
• 1 large garlic clove, minced
• 1/4 C lemon juice
• 1 1/2 C chicken broth
• chopped fresh parsley, optional

Combine flour, thyme, salt, and pepper.  Dip chicken in flour mixture and brown over medium-high heat in skillet with melted butter.  Remove chicken. Discard pan remains.  Reduce heat to medium and melt 2 T butter; cook onion, stirring occasionally, about 2 minutes.  Stir in garlic and cook 1 minute.  Stir in lemon juice and cook 1 minute.  Add chicken broth and bring to a boil.  Return chicken to skillet and simmer uncovered until chicken is thoroughly cooked, about 5 minutes.  Sprinkle with chopped parsley.

I serve this with steamed carrots and broccoli over brown rice, which makes a beautiful presentation.