FOOD HUNTER

INGREDIENTS 3-4 chicken breasts about 2 lbs 6 roma tomatoes 1/2 cup fresh chopped basil 2 cloves fresh chopped garlic 2 tbsp balsamic vinegar 1/2 tsp salt 1/2 tsp black pepper 4 oz shredded mozzarella cheese about 1 cup Garnish (optional) Fresh chopped basil Balsamic Glaze INSTRUCTIONS Preheat the oven to 375˚F Chop the roma tomatoes into small 1/4" pieces. Chop basil and garlic. In a large bowl, toss the tomatoes, basil, and garlic with the vinegar and half of the salt and pepper. Lay the chicken breasts flat in the bottom of a large baking dish and season with the remaining salt and pepper.  Pour the tomato mixture over the top of the chicken and then use a spatula to spread it evenly over the chicken.  Top with the mozzarella cheese. Bake on the middle oven rack for 35-45 minutes or until the chicken reaches an internal temperature of 165˚F. T...

Ingredients 1 lb lean ground beef 2-3 garlic cloves minced 1/2 cup onion diced 1 small green cabbage head chopped (about 4 cups) 2 14.5 oz cans diced tomatoes 1 8oz can tomato sauce 1/2 cup beef broth 1 teaspoon paprika 1 tablespoon brown sugar 2 teaspoons salt 1 teaspoon pepper Instructions In a large, deep skillet or dutch oven, brown ground beef, onions and garlic together. Cook until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, broth, paprika, sugar, salt, and pepper and bring to a boil. Cover and reduce heat, and simmer until cabbage is tender, about 30 minutes. Base Recipe adapted from site

Ingredients 2 lbs chicken breasts, boneless, skinless, cut into 1/2-inch chunks Salt and pepper 1 1/2 tablespoons vegetable oil 2 tablespoons curry powder 1/2 onion, thinly sliced 2 cloves garlic, crushed 1 can (14 ounce) coconut milk 1 can (14.5 ounce) diced tomato, drained 1 can (8 ounce) tomato sauce (passata may be used if tomato sauce is not available) 3 tablespoons sugar Instructions Season the chicken chunks with salt and pepper. Mix curry powder and oil. Heat a large skillet over medium-high heat and add the curry oil mixture. Heat curry oil for 1 minute. Add garlic and onions and cook for 1 minute. Add chicken chunks and toss lightly to coat with the curry oil mixture. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. Pour coconut milk, diced tomatoes...

INGREDIENTS 2 lb potatoes, peeled and cooked 5 cloves garlic, minced 1 cup onions, chopped 3 tsp garlic powder, optional 2 cups Brussels sprouts, cleaned and halved 1/4 cup olive oil salt, pepper to taste INSTRUCTIONS Boil or steam the potatoes, but don’t cook them all the way. I recommend 15-20 minutes max, depending on your type of potato. Let cool and cut into inch-sized chunks. For making the Garlic Brussels Sprouts, heat a pan with half of the oil. Add onions, Brussels sprouts, and garlic and roast all for around 10 minutes until lightly browned and golden. Add optional garlic powder and mix with the potatoes and more of the oil. Cook for another 10 minutes until the potatoes are completely done. Alternatively you can put the garlic, Brussels sprouts, and onions on a baking sheet prepared with parchment paper. Season with salt and pepper. Roast everything for around 10 minutes at 425°F. Then add potatoes, and con...

Ingredients Baked Chicken Breasts: 1.5 lb chicken (4 small chicken breasts or 2 large chicken breasts sliced horizontally in half) 1 tablespoon butter 0.5 oz Italian Dressing mix packet (half the packet) Creamed spinach: 1 tablespoon vegetable oil 6 oz baby spinach fresh 4 garlic cloves minced 2/3 cup half and half 2/3 cup mozzarella cheese shredded 1/8 teaspoon salt Other ingredients: 1/4 cup sun-dried tomatoes drained of oil, chopped into smaller bites 4 slices bacon cooked 4 slices Pepper Jack cheese or Monterey cheese with jalapenos Instructions Preheat the oven to 375 F. Butter the bottom of the baking dish. Season chicken breasts from both sides with the Italian salad dressing mix. Place the chicken breasts, flat side down, into the greased baking dish and bake...

INGREDIENTS 4 bone-in pork chops, about 3/4 inch thick seasoned with salt and pepper on each side 4 slices bacon, cut into small pieces 2 tablespoons canola oil 1 large yellow onion, cut into 1/2 inch thick slices 1/4 cup water 2 tablespoons water 1 tablespoon brown sugar 2 teaspoons minced garlic 3 cups low-sodium chicken stock 2 teaspoons Worcestershire sauce 2 bay leaves 1 tablespoon corn starch 1 tablespoon cider vinegar 1 teaspoon dried parsley DIRECTIONS Pat the pork chops dry with paper towels, then season both sides with salt and pepper. Cook bacon over medium high heat until crispy. Remove the bacon from the pan with a slotted spoon and transfer to a paper-towel lined plate to drain, then store it in the fridge until later. There should be about 2 tablespoons of bacon drippings in the pan, just eyeball it. If it doesn’t look like there’s enough, add a little canola or ...