Homemade Organic Tuna Helper Tuna Creamy Parmesan

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Ground Meat Mix:  Pour 1/4 cup water and butter into a deep saucepan with lid; Add the frozen meat mix, carrots and onions (if using).  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces.  Add the garlic (if using); Cover and simmer for an additional 5 minutes.  Proceed with step 3.
  2. To a large frying pan with lid, add the butter, onions, carrots and garlic, then saute until the onions are clear; Add the cooked, flaked fish (if using).
  3. Add the flour to the skillet; Stir until well combined.
  4. Pour in the fish stock, water, buttermilk and peas (if using).
  5. Stir in the salt, pepper and parsley flakes; Stir until well blended.
  6. Add the fusilli pasta to the skillet and mix well.
  7. Cover and bring the mixture to a boil, then reduce to a simmer; Cook for 16-22 minutes or until the pasta is al dente.
  8. Stir in the Parmigiano Reggiano cheese until melted and well combined.
  9. Enjoy!
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Homemade Organic Pasta Puttanesca

Here’s What You’ll Need:

  • 1/2 lb. dry organic spaghetti
  • 2 tsp. Real Salt (plus a pinch for the spaghetti)
  • 2 Tbsp. organic olive oil
  • 1 organic garlic clove, minced
  • 1 medium organic tomato, diced
  • 1/2 cup pureed Homemade Organic Olive Tomato Sauce
  • 1/4 cup sliced organic Kalamata olives
  • 1/4 cup sliced organic green olives stuffed with garlic
  • 1/4 cup sliced organic peperoncini (optional)
  • 4-6 wild caught anchovy filets, chopped
  • 2 tsp. organic capers
  • 1/2 tsp. freshly ground organic peppercorn blend
  • 1/2 tsp. organic red pepper flakes (optional)
  • 1/4 cup chopped organic fresh parsley; OR 2 Tbsp. organic dried parsley flakes

Here’s How I do it:

  1. In a large stock pot, bring 4 quarts of water to a boil with a pinch of salt; Add pasta and cook for 8-10 minutes, or until al dente.
  2. In a large skillet, cook the olive oil over medium heat until warm and bubbly; Add the minced garlic and saute for 30 seconds.
  3. Add the tomatoes, olives, anchovies, capers, peperoncini (if using), red pepper flakes (if using), and black pepper.
  4. Bring the mixture to a boil, reduce heat to medium low and cook, uncovered, for 5-6 minutes, or until slightly thickened, stirring occasionally.
  5. Spoon sauce over spaghetti and toss to coat; Sprinkle with parsley.
  6. Enjoy!

Homemade Organic Tuna Helper Classic Creamy Broccoli

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Ground Meat Mix:  Pour 1/4 cup water and butter into a deep saucepan with lid; Add the frozen meat mix and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces.  Add the broccoli and garlic; Cover and simmer for an additional 5 minutes.  Proceed with step 5.
  2. To a large frying pan with lid, add the butter, onions, broccoli and garlic, then saute until the onions are clear; Add the cooked, flaked fish (if using).
  3. Pour in the fish stock, water, whey and milk.
  4. Stir in the prepared mustard, salt, and parsley flakes; Stir until well blended.
  5. Add the fusili pasta to the skillet and mix well.
  6. Cover and bring the mixture to a boil, then reduce to a simmer; Cook for 16-22 minutes or until the pasta is al dente.
  7. Mix in the cream cheese until well combined.
  8. Top with crushed organic potato chips, if desired.
  9. Enjoy!

Homemade Organic Freezer Flaked White Fish Mix

Here’s What You’ll Need:

  • 3 organic pasture eggs
  • 2 cups Homemade Organic Soft Bread Crumbs (from white bread)
  • 1-1/3 cups sliced organic celery
  • 1-1/3 cups sliced organic onion
  • 1-1/3 cups sliced organic carrot
  • 1 tsp. Real Salt
  • 3 lbs. wild-caught turbot, cod, or other white fish, cooked, boned and flaked

Here’s How I do it:

  1. In a large mixing bowl, beat eggs slightly.
  2. Stir in bread crumbs, celery, onion, carrot/bell pepper and salt; Add fish and mix until well blended.
  3. Cook half of the mixture in a large skillet or the bottom of a wide stockpot until the mixture is cooked and set, approximately 10 minutes; Repeat with remaining half of mixture.
  4. Allow the mixture to cool; Measure into 2-cup portions (wide-mouth pint jars with tight-fitting lids) and freeze.
  5. Yields 7 pints of mix.
  6. Enjoy!