Beef chili

1 lb ground beef

1 carrot, finely chopped

1/2 onion, minced

1/2 red bell pepper, minced

2 TBSP minced garlic

Cook first ingredients in stock pot or Dutch oven on medium heat

Add in chicken stock, one can of kidney beans, and a can of tomato paste

Salt, pepper, cumin, and chili powder to taste

Cook on low, covered, for 45 minutes

Let rest for 20 minutes before serving

Breakfast: omelets and bacon

dice red pepper, onion, and cherry tomatoes, add into  a caserola with canola oil on medium high heat for a few minutes, until soft
add in egg whites, cover and turn heat to medium-low, let cook undisturbed until firm

Place uncooked bacon on aluminum foil on a cookie sheet, place into cold oven
turn heat to 425, timer to 23 minutes

Kale and mushrooms with savory meatballs

1.5 pounds ground beef

One egg

Two TBSP oregano/Italian seasoning

Pepper and salt

Garlic (minced or garlic powder)

Mix everything together, then mold into balls about 1.5 inches in diameter. Put some olive oil in cast iron skillet, place balls into the pan and add an inch of chicken stock. Cover and cook on medium heat for 20 minutes, turning over once. When they're cooked through , uncover and let them brown a bit.

Remove meatballs, use the drippings to add sliced mushrooms and onions and brown them, then add more chicken stock and chopped kale. Cover and simmer together until the kale is soft, then add back the meatballs to re-warm. Serve.

Breakfast: veggie scramble and fruit salad

One mushroom, part of a red pepper, a quarter of a white onion, 2 strips of bacon, all chopped into 1-inch pieces

Brown in the cast iron skillet with a bit if canola oil on high heat (add a little water to keep from burning)

Add egg whites, salt and pepper, cook on medium til cooked through

On the side: sliced strawberries, mandarins and blueberries

Dutch oven roast with butternut squash and paleo Waldorf salad

roast (beef): season with white pepper, cumin, marjoram, garlic powder, sea salt, black pepper, ground mustard, ground thyme
brown in the dutch oven at high heat with minced garlic, canola oil, and half a white onion, rough chopped
put in a 350 degree oven for 2.5 hours in 2 inches of chicken stock and several dashes of worchestershire sauce, let stand for 30 minutes before carving



2 cups butternut squash, cubed
one cup baby carrots
toss in olive oil, salt and pepper, and leftover seasoning from roast
roast in oven for 45 minutes at 400

HEB fiesta salad mix

One crisp apple, cubed

Small package of walnuts

Dressing: 3/4 c mayonnaise, lemon juice, white wine vinegar, salt/pepper, whisked and tossed into salad, chilled