Got this recipe from the newspaper… it seems plain and simple, I like the variety of meat choices… make it easier when looking in the freezer. But boy is it tasty, Joshua loved it!

1/4 c extra Virgin Olive Oil (divided)
lb Lamb, Beef or Pork ( cut into 1 inch cubes
1/2 med onion (diced)
1 tsp Garlic Salt
1/2 tsp Pepper
4 cups Cooked rice
1/2 C Parmesan Cheese

Heat 2 Tbs oil in heavy skillet. Add meat and cook until browned. Add onions, and saute\’ 1 minute longer. Add garlic salt and enough water to cover meat. Add pepper. Cook over low heat for 2 hours, until meat is very tender. Check water level occasionally to prevent meat from scorching. Shape cooked rice into a ring on a platter. Sprinkle cheese evenly over rice. Spoon Meat into the center of the ring. Heat remaining oil in a skillet. pour hot oil over cheese. Serve with pan juices, if any remain, on the side. Serves 6

We recently made this for Easter and it has become a big hit!

3 T olive oil
2c white mushrooms
3 leeks, washed cut Julienne (white part only)
1 med onion
1/2 sour cream
1/2 half n half
1/2 shredded Cheddar cheese
( 1 oz) package of Dry Onion Soup mix
1/2 t paprika
1/4 t salt
1/4 t pepper
skinless, boneless chicken breasts ( 1 – 1 1/2 lbs)

Heat a large skillet over med heat, put oil, mushrooms, leeks and onion to pan. Cook 8 minutes stirring.. Remove from heat and add cool slightly. Stir in sour cream, half and half, cheese, soup mix, paprika, salt and pepper. Coat a 13 x 9 glass baking pan dish cooking spray. Arrange Chicken in pan. Pour cooled mushroom mix evenly over chicken. Cover with plastic wrap and refrigerate overnight. Preheat oven to 350. Remove plastic wrap and bake uncovered for 1 hour. variation on the recipe call for 3 bacon slices, cooked and crumbed over the top before refrigerating, with 2 T bacon fat replacing oil oil to cook mushroom/onions

This is one of our family favorites and turmeric is so good for you!

4 chicken breast
( 28oz) Cans whole or diced tomatoes
garlic cloves
1/2 tsp salt
med green bell peppers ( sliced)
lrge Onion
2 tsp paprika
1/2 cup cilantro
3 1/2 cups water ( I use chicken broth, sometimes 1/2 and 1/2)
1/2 tsp salt
2 Tbl extra-virgin Olive oil
1/2 tsp ground turmeric
2 cups basmati rice ( I don\’t know where to get his so we use just plain white rice)

1. Place chicken  in large pot, crush tomatoes a little bit and pour over chicken. Add garlic and salt. Bring to boil, reduce heat and simmer partially covered until chicken is tender, about 50 min. Stirring occasionally. Add small amount of water if gets too thick. Add peppers, onion and paprika. Return to simmer uncovered til onion is tender, and sauce is a little thickened. Add cilantro last. Rice combine water, salt, olive oil and turmeric in large sauce plan ( I use rice cooker ) Bring to boil stir in rice and return to boil and reduce heat. Cover tightly and simmer about 15 minutes. or until liquid is absorbed. Fluff with fork before serving. We serve the sauce over the rice.. Enjoy!