Janine's Meatloaf

1 1/2 lbs beef
1 1/2 cups bread cubes
1/2 cup milk
1 egg, lightly beaten
2 tsp Worchestershire sauce
1 Tbsp VE Red Bell Pepper
1 Tbps VE Green Bell Pepper
1-2 tsp Toasted Onion ( 1/4 cup diced onion)
1 tsp VE Parsley
1/2 tsp VE Minced Garlic or 1 clove garlic crushed in the VE Garlic Press
VE Sea Salt(optional) & VE Pepper, to taste
1/2 tsp VE Beef & Steak Seasoning or Rub

1. Soak red and green peppers in water 5-10 mins then drain.
2. Mix all ingredients until combined.
3. Press into bread or loaf pan.
4. Top with sauce (below).
5. Bake at 350F for 40-50 minutes, or until cooked through.

Sauce
1/4 cup Ketchup
1 Tbsp Brown sugar
1 tsp mustard
1. Blend and brush over meatloaf.

Crockpot Mexican Stew

5 servings

2 Tbsp VE 3 Onion Dip Mix
1 tsp VE Minced Garlic
3 cups cooked chicken, diced or shredded
2-3 Tbsp VE Taco Seasoning Mix
2 (14 1/2 ounce) cans ready-cut diced tomatoes, undrained
1 (15 ounce) can black beans or kidney beans, drained
1 (8 3/4 ounce) can whole kernel corn, drained
1 (4 ounce) can diced green chilies, drained
1 cup chicken broth
1 1/2 tsp cornstarch

1. Add all ingredients to crockpot. Stir to mix.
2. Cook 4-6 hours on high or 8-10 on low.

Chicken Tortilla Soup

2 skinless, boneless chicken breasts
1/2 tsp olive oil
1/2 tsp VE Minced Garlic
1/4 tsp ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 tsp VE Chili Seasoning
1 Tbsp lemon juice
1 cup VE Poco Picante Salsa, prepared
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
Sour Cream (optional)

1. Place a large pot over medium heat. Add olive oil and chicken and cook for about 5 minutes.
2. Add VE Minced garlic, cumin, broth, corn, onion, VE Chili Seasoning, lemon juice and VE Poco Picante Salsa. Reduce heat to low and allow to simmer for 30 minutes.
3. Just before serving, break tortilla chips into smaller pieces and place on bottom of soup bowls. Pour soup over chips then top with Monterey Jack cheese and a little sour cream.

Spicy Grilled Chicken

Spicy Grilled Chicken
1/3 cup Vegetable Oil
2 Tbsp Lime juice (or lemon)
1/2 tsp Grated Lime zest (optional)
1 tsp VE Minced Garlic
1/2 tsp VE Greek Oregano
1/4 tsp VE Crushed Chilies
1 tsp Salt
1/4 tsp VE Black Pepper
6 Skinless, boneless Chicken Breasts


1. Mix all ingredients together, except chicken.
2.Place chicken in dish and pour mixture over it. Turn chicken to coat. Cover and marinate in fridge for 1 hour, turning a couple times.
3. Preheat grill to medium-high heat.
4. Lightly oil grill. Drain and discard marinade. Grill chicken 6-8 minutes each side or until juices run clear.

Bruschetta Chicken Bake

1 - 19 oz. can stewed tomatoes, undrained
1 pkg Stove Top Stuffing mix for chicken
2 tsp VE Minced Garlic
1 1/2 boneless, skinless chicken breasts, cut into bite size pieces
1 tsp VE Poultry Seasoning (or VE Pasta Seasoning)
1 cup grated mozzarella

1. Preheat oven to 400 F.
2. In medium bowl add tomatoes, stuffing mix and garlic. Stir until stuffing mix is moistened. Set aside.
3. Place chicken pieces into a 13x9 baking dish. Sprinkle with seasoning and cheese. Top with stuffing mixture.
4. Bake for 30 minutes, or until chicken is cooked through.

Beef and Steak Marinade

2 Tbsp VE Beef and Steak Seasoning (or Beef and Steak Rub)
1 tsp of VE Minced Garlic (or 2 garlic cloves)
1/4 Tbsp of water
2 Tbsp Worcestershire Sauce
1/3 cup Of Oyster Sauce

1. Mix all ingredients together.
2. Place meat in a plastic zip lok bag and pour marinade over it. Place in refrigerator and allow to marinade for at least 1/2 hour.