Homemade Organic Chicken Helper Ultimate Creamy Carbonara

I have modified this recipe to use ground chicken instead of cubed raw chicken.

Here’s What You’ll Need:

Here’s How I do it:

  1. In a deep frying pan, with lid, fry the bacon pieces until crispy.
  2. Remove the bacon from the heat, dice small, and set aside; Reserve bacon grease for another use, keeping 1 Tbsp. in the pan.  If not using the ground chicken mix, proceed to step 4.
  3. If using Homemade Organic Freezer Ground Chicken Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into the same frying pan used for the bacon; Add the frozen chicken mix, onion and carrots. Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces; Cover and simmer for an additional 5 minutes.  Proceed with step 6.
  4. Saute the chicken in the frying pan used for the bacon until halfway done.
  5. Add the onion, carrots and garlic and saute with the ground chicken for 6 to 7 minutes until the chicken is light tan and the onions are clear.
  6. Add the chicken stock, vegetable stock, whey, heavy cream and milk; Stir well.
  7. Mix the unbroken spaghetti into the skillet.
  8. Add the parsley flakes, turmeric, salt, pepper, roasted garlic, and liquid smoke; Stir well.
  9. Slowly bring the mixture to a boil then simmer, covered, until the pasta is fully cooked, approximately 16-22 minutes.
  10. Add the cheddar, ricotta and Parmigiano cheeses and allow them to melt into the dish.
  11. Enjoy!

Homemade Organic Hamburger Helper Ultimate Fiesta Nacho

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Beef Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen beef mix, tomatoes, bell pepper, and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces and add the garlic.  Cover and simmer for an additional 5 minutes.  Proceed with step 4.
  2. Brown the beef in a saucepan until halfway done.
  3. Add the tomatoes, bell peppers and onions; Saute with the ground beef for 5 minutes; Add the jalapenos and garlic then saute until the beef is brown and the onions are clear.
  4. Pour in the beef stock, vegetable stock, whey, heavy cream and milk.
  5. Add the fusilli pasta, stir well
  6. Stir in the salt, chili pepper powder, parsley or cilantro flakes. paprika, turmeric and rosemary until well blended.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 18-22 minutes.
  8. Stir in the cheddar, ricotta and Pecorino Romano and Parmigiano Reggiano cheeses and allow them to melt into the dish.
  9. Garnish with sprigs of organic fresh parsley, if desired.
  10. Enjoy!

 

Homemade Organic Hamburger Helper Ultimate Cheeseburger Macaroni

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Beef Mix or Homemade Organic Freezer Ground Pork Mix:  Pour 1/2 cup water into a deep saucepan with lid; Add the frozen meat mix and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover, then add the tomatoes, mushrooms (if using), and garlic; Break up the frozen chunks into smaller pieces. Cover and simmer for an additional 5 minutes.  Proceed with step 4.
  2. Brown the meat in a saucepan until halfway done.
  3. Add the tomatoes, onions, mushrooms (if using) and garlic, then saute with the ground meat for 6 to 7 minutes until the onions are clear.
  4. Pour in the beef stock, vegetable stock, heavy cream, whey and milk.
  5. Add the macaroni or cavatelli, stir well.
  6. Stir in the salt, pepper, turmeric, cayenne (if using) and rosemary.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 16-22 minutes; Stir occasionally.
  8. Stir in the  cheddar, ricotta and blue (if using) cheeses, allowing them to melt into the dish.
  9. Enjoy!

Homemade Organic Chicken Helper BOLD Chipotle Chicken Enchilada

I have adapted this to use ground chicken instead of cubed raw chicken.

Here’s What You’ll Need:

Here’s How I do it:

  1. Prepare the Rice:  Place the rice, 1 Tbsp. organic pasture butter, 1 tsp. Real Salt,1-1/2 cups of vegetable stock and 1-1/2 cups of beef stock into a 1 quart saucepan with lid; Cover, bring to a boil then immediately reduce the heat and simmer on low for 45 minutes.
  2. If using Homemade Organic Freezer Ground Chicken Mix:  Pour 1/4 cup water into a deep saucepan with lid; Add the frozen chicken mix, onions, bell pepper and diced tomatoes.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces.  Add the garlic; Cover and simmer for an additional 5 minutes.  Proceed with step 5.
  3. Brown the chicken in a saucepan until halfway done.
  4. Add the onions, bell pepper, diced tomatoes and garlic and saute with the ground chicken for 6 to 7 minutes until the chicken is light tan and the onions are clear.
  5. Add the remaining chicken stock and vegetable stock, along with the tomato paste and milk; Stir well.
  6. Stir in the Homemade Organic Southwest Chipotle Seasoning, remaining salt, parsley flakes, paprika, chipotle pepper, chili pepper powder, and crushed rosemary.
  7. Slowly bring the mixture to a boil then simmer, covered, until the brown rice is fully cooked.
  8. Mix in the cooked rice, cheddar cheese, ricotta cheese and sour cream until well combined.
  9. Top with more sour cream, shredded cheddar cheese and green onions, if desired.
  10. Enjoy!

 

Homemade Organic Hamburger Helper Cheesy Ranch Burger

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Beef Mix:  Pour 1/4 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen beef mix, tomatoes, and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces and add the garlic.  Cover and simmer for an additional 5 minutes.  Proceed with step 4.
  2. Brown the beef in a saucepan until halfway done.
  3. Add the tomatoes and onions then saute with the ground beef for 5 minutes; Add the garlic and saute until the beef is brown and the onions are clear.
  4. Pour in the beef stock, vegetable stock, whey, heavy cream and milk.
  5. Add the fusilli pasta and stir well.
  6. Stir in the salt, turmeric, parsley flakes, ranch seasoning mix and vinegar/brine until well blended.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 18-22 minutes.
  8. Stir in the mayonnaise/sour cream, cheddar, ricotta, Parmigiano Reggiano and blue cheeses while allowing them to melt into the dish.
  9. Garnish with sprigs of organic fresh parsley, Homemade Organic Pickled Cucumbers or Homemade Organic Pickled Jalapenos, if desired.
  10. Enjoy!

 

Homemade Organic Vegetable Lasagna with White Sauce

This is inspired by the Stouffer’s brand vegetable lasagna.

Here’s What You’ll Need:

  • 9 organic lasagna noodles, unbroken
  • 5-6 organic rainbow carrots, minced
  • 4-5 organic cremini mushrooms, minced
  • 1 head organic broccoli, cut into small florets
  • 1 medium organic yellow onion, minced
  • 2 organic beefsteak tomatoes, diced
  • 2-3 Tbsp. organic pasture butter
  • 4 heaping Tbsp. organic unbleached white flour
  • 4 cloves organic garlic cloves, minced
  • 3/4 cup Homemade Organic Vegetable Stock
  • 1/2 cup grass-fed organic whole milk
  • 1-1/2 cups grass-fed organic heavy cream
  • 2 organic pasture eggs
  • 1/2 cup organic ricotta cheese
  • 1/2 cup organic Parmesan cheese
, grated
  • 1/2 cup organic Pecorino Romano cheese
, grated
  • 1/2 cup organic Asiago cheese, shredded (if soft; if hard, grate)
  • 1/2 cup organic Mozzarella cheese, shredded
  • 1 cup Homemade Organic Herbed Breadcrumbs
  • 2 tsp. Homemade Organic Magic Poultry Seasoning
  • 2 tsp. organic parsley flakes
  • 1 tsp. Real Salt, plus an additional pinch, divided
  • 1/2 tsp. organic freshly-ground peppercorn blend

Here’s How I do it:

  1. Preheat oven 375° Fahrenheit.
  2. Bring 1 gallon of water to a boil in a 2-gallon stock pot .
  3. Prepare the vegetables, if you haven’t all ready done so.
  4. Add a pinch of Real Salt to flavor the noodles .
  5. Add lasagna noodles and cook for HALF of the time the package instructs, approximately 6.5 minutes.
  6. Add the half-cooked lasagna noodles into a large mixing bowl filled with COLD water, set aside.
  7. Melt 2-3 Tbsp. butter on low heat in a large saucepan.
  8. Add the carrots to the saucepan and saute for 5 minutes.
  9. Add onion to the saucepan and sauté for 3 minutes.
  10. Add the garlic, mushrooms, tomatoes and broccoli.
  11. Saute the vegetables for an additional 5 minutes.
  12. Remove the vegetables and place into a medium-sized bowl, leaving as much butter in the pan as possible.
  13. Add flour to the butter, and stir constantly until it creates a thick paste.
  14. Add vegetable stock, milk, and cream to the cooked roux.
  15. Increase heat to medium high, stirring until thickened.
  16. Immediately reduce heat to medium, stirring constantly until desired thickness; Remove from heat.
  17. Add 2 eggs to the ricotta, mix well.
  18. Season the ricotta with 1 tsp. Real Salt, parsley, poultry seasoning, and pepper, mix well and set aside.
  19. Grate all cheeses and mix all but ricotta together in a bowl; Set aside.
  20. Mix together herbed breadcrumbs and 1/4 cup of the shredded/grated cheese mixture; Set aside.
  21. Grease a 9″ × 13″ casserole dish with butter.
  22. Place a very thin layer of white sauce on the bottom of the casserole.
  23. Place a layer of 3 noodles on top of the white sauce.
  24. Spread the ricotta mixture on top of the noodles.
  25. Sprinkle 1/3 of the vegetable mixture on top of the ricotta.
  26. Next, sprinkle 1/3 of the remaining shredded/grated cheese mixture over the vegetables.
  27. Continue layering white sauce, noodles, ricotta mixture, veggie mix, and shredded/grated cheese mixture until you have three total layers.
  28. Top the lasagna with the seasoned breadcrumbs.
  29. Bake uncovered 25-30 minutes until top is brown and the sides are bubbly.
  30. Enjoy!

Homemade Organic Coffee Ice Cream

I have adapted this recipe from Emeril Lagasse.  I have made it synthetic-chemical free, organic and altered the method to make the ice cream without an ice cream maker.

Here’s What You’ll Need:

  • 2 cups [1 pint] grass-fed organic heavy cream
  • 2 cups grass-fed whole milk
  • 3/4 cup organic cane sugar
  • 1 Tbsp. Homemade Organic Instant Coffee
  • 6 organic pasture egg yolks (3 “Ooey Bird” eggs will work fine since there’s two yolks in each egg.  Reserve the egg whites for another use.  Freeze if not using within a couple of days.)

Here’s How I do it:

  1. Place the cream, milk, and coffee into a medium saucepan, over medium heat.
  2. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
  3. In a medium mixing bowl whisk the egg yolks until they lighten in color.  Alternatively, you can also use an electric mixer on low with the whisk attachment.
  4. Gradually add the sugar and whisk to combine.
  5. Strain the milk mixture to remove any small pieces of coffee bean.
  6. Pour the milk mixture into the egg mixture, whisking continuously as you pour.
  7. Return the mixture to the saucepan over medium heat.
  8. Continue to cook, whisking frequently, until the mixture thickens slightly and coats the back of a spoon.
  9. Place the custard into a stainless steel mixing bowl.
  10. Allow the custard to cool for 30 minutes on the counter.
  11. Refrigerate mixture for at least 6 hours or overnight, stirring often.
  12. Place the mixture into the freezer.
  13. Stir the mixture every 15 minutes for 1 hour.
  14. Place the mixture into the deep freezer for at least 8 hours.
  15. Enjoy!