Christy's Chicken with tomato and artichoke hearts

Ingredients:

chicken thighs
1 cup flour or GF corn meal
salt
Italian seasoning
oil

jar of spaghetti sauce
jar of artichoke hearts

In a bowl mix 1 cup of flour or corn meal, salt, and Italian seasoning. Heat oil in dutch oven. Coat chicken thighs in flour mixture and brown in oil. When all thighs are browned, turn heat down. Add spaghetti sauce and artichoke hearts and put the lid on to simmer about 30 minutes until chicken is cooked through.

Christy's Chili

Ingredients:

1 onion
several stalks of celery
several cloves of garlic
equal amounts of:
 -carrots
 -bell peppers
 -zucchini
 -tomatoes
 -other desired vegetables
1 can of tomato sauce (14 oz)
ground beef
pinto beans
spices: salt, chili powder, cumin to taste

Saute one onion, celery, garlic. Chop and add other vegetables (carrots, bell peppers, zucchini, tomatoes, whatever else you have that might be good). Add one can of tomato sauce. Schronk (blend with immersion blender) until chunks are gone. Add ground beef and stir. Add beans. Add spices. Cook until done. Eat with corn chips.

Christy's Baked Eggplant "Parmesan"

Ingredients: 1 eggplant bread crumbs or crushed Ritz crackers (this was really good) or Panko italian seasoning 1 lb ground turkey (optional) mozzarella cheese spaghetti spaghetti sauce Preparation: Preheat oven to 415 deg. Cut up eggplant into small pieces or thin slices. Spray or grease 9x13 pan. Throw eggplant in pan with some bread crumbs and italian seasoning (sorry, I don't measure). Put it in the oven for about 30 minutes and stir it every once in a while, until it is brown and the eggplant is kind of dried out. While that is cooking, start boiling water for the spaghetti, brown the ground turkey, and grate the cheese. When the eggplant is done, mix it all together or make layers. Put some cheese on top. Turn the oven temp down to 350 deg and cook for about 30 minutes until the cheese is melted. You can put some Parmesan cheese on top.

Mitch's Salsa

• Fresh tomatoes
• Cilantro
• Onion
• Limes
• Salt

Finely chop onions and cilantro. Dice tomatoes and add to onions and cilantro. Smash the mix together by hand to get juice from tomatoes. Add much lime juice and salt (more salt than seems appropriate).

Wet Burritos

• Large tortillas
• Ground beef
• Taco seasoning
• Shredded cheese
• Avocado
• Onions
• Small Can Tomato Sauce
• Sour cream
• Small Can of “El Pato” Hot Tomato Sauce (yellow can with a green duck)

Break the ground beef into small pieces into a medium-hot pan with a small amount of cooking oil. Continue to brown beef, stirring continuously and breaking it into smaller pieces. When it is almost fully cooked, add finely chopped onion, both tomato sauces, taco seasoning, and a small amount of water. Turn heat down, and simmer until the mixture becomes thick. Fill tortillas with ground beef, cheese and other additions (beans, rice, etc). Fold ends in, then roll, and place in a 9x13 pan and cover with cheese. Brown cheese under broiler. Garnish with avocado, sour cream, and Mitch’s salsa.

Note: for a vegetarian version fill with sautéed pepper and tomato combo with taco seasoning.