bbq burgers

makes 75 burgers

burgers:
15 lbs. ground beef
8 eggs
3 c. bread crumbs
1 c. parsley
garlic powder
1/2 c. dried onions
grated cheese (2 handfuls)

mix above ingredients and form into patties.  brown in oven or on grill.  cook in sauce 1 hour 350 degrees in oven.

sauce:
1 large can ketchup (7 lb. 4 oz.) about 10 cups
1 bag chopped frozen onions (12 oz.)
1 c. butter (can use a lot less, or not use any at all)
3/4 c. vinegar
1 3/4 c. brown sugar
1/2 c. lemon juice
3/4 c. dried parsley
1 1/2 tbsp. dried mustard
5 c. water
1/3 c. worcestershire sauce
a little hot sauce

brown onions in butter or small amount of water lightly.  simmer for 30 minutes.  add browned hamburgers and bake 1 hour at 350 degrees.

*original recipe from dan pyle's grandma.

**we didn't use any butter when we made it and liked it that way. 

mango and black bean salad

1 1/2 c. chopped peeled ripe mango
1 c. thinly sliced green onions
1/2 c. cooked wild or brown rice
3 tbsp. finely chopped fresh cilantro
2 tbsp. roasted tomatillo or fresh salsa
2 tbsp. fresh lime juice
2 tbsp. extra virgin olive oil
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 (15 oz.) can black beans, rinsed and drained

combine all ingredients in a large bowl.  toss gently to mix.

*original recipe from www.myrecipes.com

**i used more rice than the recipe calls for.  also used 2 tbsp. each of the tomatillo AND fresh salsa.

paul's tomatillo chicken

tomatillos
onions
garlic
anaheim peppers

chicken

6 tbsp. butter
4 tbsp. flour

roast tomatillos, peppers, garlic and onions.  paul does it over an open flame.  if that isn't possible, roast them in the oven.

blend tomatillos, peppers, garlics and onions. 

cook chicken, just enough. 

make roux with butter and flour.  add roux to some of the salsa mixture.
put salsa roux mixture over chicken and finish cooking.

when chicken is done, cut it up.  put cut chicken into tortillas.  top with tomatillo salsa, shredded cheese, sour cream and cilantro.

*original recipe from phone conversation with paul sabey

grapefruit seed oil produce wash

20 drops grapefruit seed extract
1 tbsp. baking soda
1 c. white vinegar
1 c. water

mix well and transfer to a spray bottle.  spray on fruits and vegetables.  let sit between 5-10 minutes.  rinse produce thoroughly with water. 

*original recipe from www.livestrong.com

cilantro lime chicken with corn and black beans

1 1/2 lbs. chicken breasts
juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz.) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp. cumin
salt and pepper to taste

place all ingredients in a resealable gallon-sized freezer bag.  mix together and zip bag closed.  

when ready to eat, remove from freezer and thaw in fridge for 24 hours.  cook on LOW for 8 hours (or HIGH for 4 hours).

serve with tortillas and toppings such as sour cream, guacamole, salsa and cheese.

*original recipe found on sixsistersstuff.com

the best fresh tomato salsa

ingredients:

3 c. chopped tomatoes
1/2 c. chopped green bell peppers
1 c. onion, diced
1/4 c. minced fresh cilantro
2 tbsp. fresh lime juice
2 tsp. chopped fresh jalapeno pepper
1/2 tsp. ground cumin
1/2 tsp. kosher salt
1/2 tsp. ground black pepper

directions:

stir the tomatoes, green bell pepper, onion, cilatnro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl.  serve.

*original recipe from www.allrecipes.com

whole-wheat carrot applesauce muffins

serves:  12 oversized muffins

ingredients:
1 1/2 c. whole wheat flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 c. butter (1 stick), softened (not melted)
1/2 c. honey
1 egg
1 tsp. pure vanilla extract
1 c. unsweetened applesauce
3/4 c. carrot shreds (i used a cheese grater)

instructions:
1.  preheat your oven to 350 degrees.  line a muffin pan with paper, foil, or silicone liners, and set aside.
2.  in a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt
3.  in a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg and vanilla together on medium speed.  turn the speed down and slowly add in the flour mixture until well combined.  the batter will be fairly thick at this point.
4.  using a spatula, carefully fold in the applesauce and carrots.  divide the batter evenly among the muffin cups.  bake for 22 to 24 minutes or until a toothpick comes and muffins are beginning to turn golden brown on top.
5.  enjoy!

*original recipe from www.100daysofrealfood.com

vanilla buttercream frosting

3 cups powdered sugar
1/3 c. butter, softened
1 1/2 tsp. vanilla
1 to 2 tbsp. milk

in medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed.  stir in vanilla and 1 tbsp. of the milk.

gradually beat in just enough remaining milk to make frosting smooth and spreadable.  if frosting is too thick, beat in more milk, a few drops at a time.  if frosting becomes too thin, beat in a small amount of powdered sugar.  frosts 13x9-inch cake generously, or fills and frosts and 8-or-9 inch two-layer cake. 

*original recipe from bettycrocker.com

whole wheat pancake mix

2 c. whole wheat flour
4 1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. sugar
2 large eggs
2 c. + 2 tbsp. fat free milk
2 tsp. vanilla
cooking spray

mix all dry ingredients in a bowl.  add wet ingredients to the mixing bowl and mix well with a spoon until there is no more dry spots; don't overmix.


*original recipe from skinnytaste.com

**i usually half this and it is perfect for our family.  halved recipe below. 

1 c. whole wheat flour
2 1/4 tsp. baking powder

1/4 tsp. salt
1 tsp. cinnamon
1 tsp. sugar
1 large egg
1 c. + 1 tbsp. fat free milk
1 tsp. vanilla
cooking spray