Sauté beef and onion in a large pot over medium high heat, cook for 5 to 7 minutes, until the beef has browned. While the beef is cooking, prep the carrots and celery.
Add the corn to the soup. Add cabbage, if desired. Add salt to taste. Cover and simmer for a few minutes more, just until the corn is warm and the cabbage has wilted. Serve!
Preheat oven to 375 degrees. Sprinkle pork tenderloin with Creole seasoning, salt and black pepper. In an ovenproof pot (I used a cast iron skillet), heat butter and honey over medium heat until melted. Brown each side of tenderloin for 3-4 minutes in the honey butter. Lower heat if honey begins to burn.
Place pot/skillet in oven and roast uncovered for 15 - 20 minutes (145 degrees internal temp). Remove pot from oven and transfer the pork to a plate. Cover with foil for 20-30 minutes.
Add water to the pot and stir over medium heat. I added 1 T. Corn Starch to thicken. Simmer for about 5 minutes, until sauce is reduced slightly. Slice pork on the diagonal and drizzle sauce over top to serve.
Dredge chicken in flour. Heat the butter in large skillet and add chicken when melted. Cook over medium heat, 3-4 minutes each side. When chicken is no longer pink, remove from pan and set aside.
Add chicken broth, heavy cream, juice from lemons and capers to the skillet. Cook until boiling.
Add the chicken back into the pan. Serve over rice, pasta or spaghetti squash.
Sautee mushrooms in 2 tablespoons of butter, in a large skillet. Set aside.
Cut each chicken breast in half, place between plastic wrap and flatten to 1/8 inch using meat mallet.
Dredge chicken in flour. Place 5-6 pieces of chicken in large skillet with oil. Cook over medium heat, 3-4 minutes each side.
Place chicken in lightly greased 9x13 inch pan, repeat procedure with remaining chicken.
Sprinkle reserved mushrooms upon chicken.
Add wine and broth to skillet, bring to a boil, and reduce heat and simmer uncovered, for 10 minutes.
Stir in salt and pepper, and then pour sauce over chicken.
Combine cheeses and green onions, sprinkle over chicken.
Bake uncovered at 400 degrees for 25 mins.
1. Cut chicken into cubes. Add 1 tsp. oil and sauté chicken until done. Set aside.
2. Scramble the eggs in pan. Set aside.
5. Coarsely chop broccoli and sauté another 5 minutes. Add 4 Tbl. of Tamari and salt and pepper to taste.
7. Add the cooked egg and chicken to the pan and stir to combine.
Heat the oil in a small sauté pan over medium heat and add the onion and garlic. Sauté for 5 mins. Season with salt.
Stir in remaining beans, other ingredients, ½ tsp salt, and stir in quinoa and oats.
Make 8 patties. Brown in a frying pan with oil, 4 mins on each side.
In a medium stockpot add the ground beef and sauté over medium heat until fully cooked. Using a slotted spoon transfer the meat to a bowl leaving any oil in the pot.
Add the onion and sauté until softened. Add the mushrooms and sauté until softened. Stir in the grated zucchini and stir until wilted (1 min).
Add the garlic and cook stirring for 30 seconds. Add the tomatoes with their juices, ground beef, dried herbs, salt, pepper and bay leaves. Stir to combine. Let the sauce come to a boil and reduce heat to a simmer. Cover halfway with a lid and cook for 30 minutes. Remove the bay leaves.