Italian Red Beans


2 Tbsp Olive Oil

1 Onion, Chopped

2 Garlic Cloves, Minced

1 Lb Very Lean Ground Beef

3 oz (1/2 can) Tomato Paste

2 Cans Blue Runner Red Beans

½ Can (red beans) Water

Green Onions, Chopped (optional to garnish)

Salt, Pepper, Garlic Powder, Tony’s Chachere


Heat oil over medium heat. Once hot, add onions and garlic and saute until soft. Add ground beef, breaking into small pieces. Cook until no longer pink. Drain if necessary. Add your seasoning to taste. Mix in both cans of beans. Add tomato paste and mix well to combine. Fill red beans can half with water and mix in. Adjust seasoning to taste. Simmer on low for 5-10 minutes to finish cooking meat and soak in seasoning.

Serve over rice and garnish with green onions.



Squash Cupcakes with Cream Cheese Icing


2 Cups Flour

½ Tsp Baking Soda

½ Tsp Baking Powder

½ Tsp Salt

1 Cup Finely Grated Yellow Squash (about 2 small)

½ Cup Butter, softened

1 Cup Sugar

2 Tsp Vanilla

2 Eggs

¾ Cup Greek Yogurt

2 Tsp Grated Orange Zest

2 Tsp Grated Lemon Zest

 Cupcake Directions:

Preheat oven 350. Line 12 Cup muffin pans with paper liners (makes about 19-20).

In a bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

Wrap squash tightly in kitchen towel and wring out all the excess moisture. Set aside (you should now have about ¾ cup of squash)

In mixer, cream butter until smooth. Add sugar and vanilla. Beat in eggs, one at a time.

With mixer on med-low, alternate by adding flour mixture and yogurt mixture in three additions ending with flour. Stir in squash and lemon and orange zests.

Divide batter amount prepared muffin cups and bake 27-30 minutes until toothpick in center comes out clean. Once cooled, add cream cheese icing.

Cream Cheese Icing:

4 Oz Butter, Softened

4 Oz Cream Cheese, Softened

2 Cups Powdered Sugar

1 Tsp Vanilla

Icing Directions:

In large bowl, beat together butter and cream cheese until smooth. On low speed, add powdered sugar, one cup at a time, until smooth and creamy. Beat in vanilla.





3/4 Cup Peanut Butter

1/4 Tsp Cinnamon

1/4 Cup Water

1 1/4 Cup Oats


Line a cookie sheet with parchment paper and set aside.

In medium bowl, stir together peanut butter, cinnamon and water until well combined. Slowly add the oats, 1/4 cup at a time, until completely mixed in.

Scoop by the spoonful and roll into ball. Place on cookie sheet. Place in refrigerator and chill for at least 1 hour. Freeze and put in Ziploc bags for future treats.





2 Tbsp Olive Oil

1 Onion, Chopped

3 Garlic Cloves, Minced

1 Lb Lean Ground Beef

1/2 Lb Mushrooms, sliced and broken up

1 – 1 lb Can Diced Tomatoes

3 Tbsp Parsley

1 Tbsp Paprika

1 Tsp Black Pepper

Salt, Tony’s Chachere, Garlic Powder, to taste

1/2 Lb Egg Noodles

2 Tbsp Butter

2 Cups Shredded Mozzarella


Preheat oven 350. Butter or spray cooking spray in a casserole dish.

In a large skillet, heat olive oil. Once hot, add onions and garlic. Saute until soft. Add ground beef, break into site sized pieces, and cook until no longer pink. Add mushrooms. Stir well to combine. Add tomatoes, parsley, paprika and pepper. Stir to combine. Season with salt, tony’s, garlic powder, to taste. Reduce to simmer for about 15 minutes.

In a large pot, bring salted water to a boil and add noodles. Cook until al dente. Drain and toss noodles into bowl. Add 1 Tbsp butter and mix to combine. Lay half the noodles in the casserole dish. Cover the noodles with half the meat and half the cheese. Add the remainder of the noodles, then meat, then top with cheese. Use the remaining 1 Tbsp butter and thinly slice and top casserole.

Bake uncovered for about 30 minutes until cheese is melted and slightly golden.





1 Tbsp Olive Oil

1 Lb Lean Ground Beef

1/2 Lb Ground Turkey

1 Onions, Chopped

1 ½ Cups Water

14 oz Can Tomato Sauce

14 Oz Can Diced Tomatoes

3 Garlic Cloves, Minced

1 Tbsp Italian Seasoning

2 Bay Leaves

1 ½ Tbsp Soy Sauce

1 Tbsp Salt

2 Cups Dried Elbow Macaroni Noodles

Salt, Pepper, Garlic Powder, Tony’s Chachere, to taste

Parmesan Cheese, optional


In a dutch oven or large heavy pot, heat olive oil and saute onions until tender. Add garlic and mix well. Add ground beef and turkey. Break up in small bite sized pieces and cook until no longer pink. Drain any grease, if necessary.

Add water, tomato sauce, tomatoes, garlic, Italian Seasoning, bay leaves, soy sauce, salt. Mix well. Add salt, pepper, garlic powder and Tony’s (or your seasoning of choice. – Remember that the sauce along with the noodles will use of seasoning, so use a little more than you think or be prepared to add more later).

Place lid on pot and cook about 15 minutes. Add elbow macaroni. Stir well and return lid and simmer 20 minutes. Turn off heat and remove bay leaves. Allow to sit for 30 minutes for the flavors to sink in before serving. Sprinkle Parmesan if desired.



Homemade Sloppy Joe


1 Tbsp Vegetable Oil

1 Small Onion, Chopped

1 Red Bell Pepper, Chopped

2 Garlic Cloves, Minced

Salt, Pepper, Tony’s Chachere, Garlic Powder, to taste

2 Lbs Ground Turkey or lean Ground Beef

1 (8 oz) can Tomato Sauce

3 Tbsp Tomato Paste

1 Cup Honey Barbecue Sauce

1 Tbsp Worcestershire Sauce

1 Tsp Tabasco Hot Sauce

Hamburger Buns


Heat oil in large skillet.

Add onions and saute until soft. Add bell peppers and garlic. Saute a few minutes until tender.

Add ground turkey or ground beef to your skillet and season with seasoning of your choice to taste. Stir and cook until meat no longer pink and fully cooked. If you use ground beef, drain fat.

Add tomato sauce, paste, barbecue sauce, Worcestershire and hot sauce to the meat. Stir. Simmer until thickened, about 10 minutes. Serve on bun.