Main Course RECIPES
SPECIFICATIONS FOR PROTEINS AND PRODUCE:
1 1/2 pounds boneless, skinless chicken thighs
3/4 cup chopped celery
3/4 cup thinly sliced carrots
3/4 cup chopped sweet onion
1 tsp. salt
48 oz. Swanson Chicken Broth (no MSG) [1 1/2 cartons]
4 tsp. Jane’s Mixed Up Salt
4 tbsp. butter
3 medium zucchini (chopped into cubes)
Rinse chicken, making sure all bone fragments are removed. Dry with paper towels. Set aside.
Melt butter. Add onion and saute' till transparent.
Add chicken, and cook 4 minutes per side.
Add chicken broth. [This will cool the chicken a bit so it is easier to work with.]
Remove chicken and set aside.
Add the celery, carrots, and salt. Reduce heat to simmer.
Cut up the chicken, and return it to the pot.
Add Jane's Mixed Up Salt.
Cover and simmer for 1/2 hour.
Add chopped zucchini and simmer for 15 more minutes.
The soup freezes well.
It helps to chop all the vegetables in advance.
It tastes even better on the second day, as the flavors blend.
Barbecue Ribs – Oven Baked/Grilled
3 pounds (2 racks of baby back ribs)
Barbecue sauce (We use Rays Original No Sugar Added)
Preheat oven to 275 degrees.
Place ribs on a large foil lined pan.
Bake uncovered for 2 hours at 275 degrees.
Brush the top side of the ribs with barbecue sauce.
Bake for 30 more minutes.
Increase oven temperature to 375 degrees.
Turn ribs over and brush with barbecue sauce.
Bake for additional 30 minutes.
Note 1 : To finish using the barbecue grill instead of the oven, transfer ribs to the grill prior to the final
30 minutes. Continue to baste the ribs with barbecue sauce until browned.
Note 2: Sometimes the butcher leaves a thin membrane on the underside of the rack of ribs. It is
desirable to remove it prior to baking. With food gloves on, I grab an end and carefully pull
4 large green peppers (tops and seeds removed)
2 cups riced cauliflower
1 1/2 lbs. ground beef, turkey, or chicken
1 tbsp. ghee
3/4 cup chopped onion
1/4 tsp. garlic powder
1 tsp. dried parsley
2 tsp. salt
1/4 tsp. pepper
1/2 cup Romano Cheese
1 40 oz. jar of marinara sauce (I use Rao All-Purpose Marinara Sauce.)
With tops and seeds removed, boil peppers until soft (about 25 minutes). Drain well. Set aside.
Heat riced cauliflower in non-stick pot until soft. Set aside.
Brown ground meat in pot. Drain fat. Set aside.
Saute' onion in ghee until transparent.
Combine riced cauliflower, meat, onion, spices, Romano cheese, and 1 cup of sauce.
Carefully cut each pepper in half, forming shallow cups and arrange in a large metal rectangular baking pan.
Fill halved peppers with mixture.
Top with remaining sauce.
Bake at 375 degrees for 45 minutes.
Top with additional Romano cheese if desired.
INSTANT POT BARBECUED RIBS
2 racks (2 1/2 lbs. each rack) pork loin back ribs (AKA baby back ribs)
2 cups of water
salt and pepper
Low sugar BBQ sauce (Rays No-Sugar Added Original Barbecue Sauce is perfect!)
(Optional: Remove the thin membrane from the back of the ribs by pulling it from an end.)
Sprinkle salt and pepper on both sides of raw ribs.
Pour 2 cups of water into the Instant Pot.
Place the trivet into the pot.
Place the ribs into the pot on the trivet, coiling each rack (one inside the other) around the perimeter of the pot.
Close the lid and make sure the vent is closed .
Press Pressure Cook for 24 minutes.
Preheat oven to 450 degrees while allowing the pressure to naturally release in the Instant Pot.
Then, place ribs, meaty side up onto a foil lined large sheet pan.
Slather BBQ sauce onto both sides.
Bake 20 minutes in the oven at 450 degrees.