a bag of frozen raviolis
a jar of marinara
shredded mozzarella
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a container of Buitoni pesto with basil
one or two packs of beef smoked sausage
a box of penne pasta
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a pack of chicken tenderloins
an onion, diced
2 cloves garlic, minced
14.5 oz can each of kidney beans, black beans, and corn (all drained)
14.5 oz can of diced tomatoes with green chilis (not drained)
14.5 oz can of chicken broth
1 tbsp chili powder
1 tsp cumin, garlic powder, onion powder, paprika
1/2 tsp oregano and black pepper
1/4 tsp red pepper flakes
a pinch of cayenne pepper
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This recipe can be modified based on the number of people being fed.
a cut of top round
Lawry’s Steakhouse Marinade
buns (ideally brioche)
sliced cheese (pepper jack recommended)
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1/2 pound chicken breasts, cut small
extra virgin olive oil
4 cloves garlic, minced
small yellow onion, chopped
a bag of coleslaw
3 green onions, chopped
1/2 tsp salt
1/4 tsp black pepper
1/3 cup sweet chili sauce
1 heaping tbsp peanut butter
1/2 tsp freshly grated ginger
2 tsp low sodium soy sauce
red pepper flakes
Boston bibb lettuce
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1 pound ground sirloin
1 medium onion, chopped
1 sixteen ounce jar of salsa
1 can of dark red kidney beans
1 can of pinto beans
8 ounce can of tomato sauce
1 tsp each of garlic powder, onion powder, dried oregano
2 tsp each of cumin powder and paprika
1/4 tsp each of cayenne pepper and black pepper
3 tbsp brown sugar
1 tbsp chili powder
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1 yellow onion
1 lime
1 tsp oregano
1/2 tbsp cumin
6 cups chicken broth
a pack of chicken tenderloins
2 ten ounce cans of tomatoes with chiles
extra virgin olive oil
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8 cloves garlic, minced
1 tbsp kosher salt
1 tbsp black pepper
1/4 tsp cayenne pepper
2 tbsp brown sugar
2 tbsp yellow mustard
3-4 pound brisket
1 onion, sliced
1 cup beef broth
extra virgin olive oil
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