Homemade Organic Hamburger Helper Lasagna

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Meat Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen mix, and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces and add the tomatoes and garlic.  Cover and simmer for an additional 5 minutes.  Proceed with step 4.
  2. Brown the beef in a saucepan until halfway done, or warm up the Italian sausage with some water, if using.
  3. Add the tomatoes and onions, then saute with the ground beef for 5 minutes; Add the mushrooms and saute until the beef is brown and the onions are clear.
  4. Pour in the beef  or pork stock, vegetable stock, whey and milk.
  5. Add the broken lasagna noodles or farfalle pasta; Stir well.
  6. Stir in the salt, sugar, basil, paprika, oregano, turmeric and red pepper flakes (if using) until well blended.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 18-22 minutes. Stir in the ricotta, cheddar (if using), and Parmigiano Reggiano cheeses and allow them to melt into the dish.
  8. Garnish with sprigs of organic fresh parsley, if desired.
  9. Enjoy!

Homemade Organic Meatloaf Patty Melt

Here’s What You’ll Need:

  • 2 thin slices Homemade Organic Beef and Pork Meatloaf
  • 1/2 small organic yellow onion, sliced
  • 3 large organic button or cremini mushrooms
  • 4 pieces of organic rye or multigrain bread
  • 1/2 cup shredded organic cheddar cheese
  • 4 Tbsp. organic pasture butter
  • 2 Tbsp. home rendered lard or tallow, divided in half

Here’s How I do it:

  1. Heat a medium saucepan over medium-high heat.
  2. Add 2 Tbsp. of lard or tallow to the pan and allow to get warm and bubbly.
  3. Saute the onion slices until translucent, approximately five minutes; Remove from pan and set aside.
  4. Fry the meatloaf slices until lightly browned on both sides; Set aside.
  5. In the same pan, add 1 Tbsp. butter and place a slice of bread on top.
  6. On top of the bread, sprinkle some cheese and place the cooked meatloaf slice on top.
  7. Cook the bread until it’s lightly browned; Remove from pan and place on a plate.
  8. Add 1 more Tbsp. of butter to the pan and place another slice of bread on top.
  9. Add some sauteed onions to the bread and sprinkle with more shredded cheese.
  10. Place the removed piece of bread with the cooked meatloaf slice on it on top of the the other slice of bread in the pan.
  11. Cook until lightly golden brown on the bottom.
  12. Repeat steps 4 – 9 until the sandwiches are all made.
  13. Enjoy!

Homemade Organic Chicken Enchiladas with Salsa Verde and Sour Cream Sauce

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat the oven to 350° Fahrenheit.
  2. Make the sour cream sauce, if you haven’t all ready done so.
  3. Spread some of the salsa on the bottom of a 9″ x 13″ casserole dish.
  4. Add the shredded chicken with enough Salsa Verde to moisten; Set aside.
  5. Warm the tortillas on a skillet to make them more pliable, if necessary.
  6. Add 1 Tbsp. shredded chicken and 1 Tbsp. chopped onion to the center of the tortilla.
  7. Roll the tortilla; Place seam-side-down into the casserole dish.
  8. Repeat steps 2 – 3 until all enchiladas are completed.
  9. Spread the sour cream sauce over the enchiladas.
  10. Top with 2 Tbsp. salsa verde and cheese plus any remaining onions.
  11. Bake for 15 minutes at 350° Fahrenheit.
  12. Enjoy!

Homemade Organic Ground Beef Enchiladas with Salsa Verde and Sour Cream Sauce

I found the inspiration for this recipe at Beef Magazine and have adapted it to make it organic and synthetic chemical free.

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat the oven to 350° Fahrenheit.
  2. Make the sour cream sauce, if you haven’t all ready done so.
  3. Spread some of the salsa on the bottom of a 9″ x 13″ casserole dish.
  4. Warm the tortillas on a skillet to make them more pliable, if necessary.
  5. Add 1 Tbsp. taco meat and 1 Tbsp. chopped onion to the center of the tortilla.
  6. Roll the tortilla; Place seam-side-down into the casserole dish.
  7. Repeat steps 2 – 3 until all enchiladas are completed.
  8. Spread the sour cream sauce over the enchiladas.
  9. Top with 2 Tbsp. salsa verde and cheese plus any remaining onions.
  10. Bake for 15 minutes at 350° Fahrenheit.
  11. Enjoy!

Homemade Organic Ground Beef Quesadillas

Here’s What You’ll Need:

Here’s How I do it:

  1. Heat a skillet over medium-high heat.
  2. Spread the refried beans onto the tortilla.
  3. Sprinkle the ground beef on top of half of the tortilla.
  4. Add the onion, poblanos, and garlic on top of the ground beef.
  5. Fill in the rest with shredded cheese.
  6. Fold the quesadilla in half.
  7. Cook for 45 seconds on each side.
  8. Top with salsa, sour cream and pickled jalapeno slices.
  9. Enjoy!

Homemade Organic Chicken Taco Bake

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat your oven to 350° Fahrenheit.
  2. Grease your pie plate with 1 tsp. lard, making sure to get all of the sides as well as the bottom thoroughly coated.
  3. Add 1 Tbsp. lard to a medium sized skillet over medium-high heat.
  4. Add the bell pepper, pickled jalapenos if using, and onion to the skillet and saute for about 4 minutes.
  5. Add the shredded chicken, salt and garlic; Saute for an additional minute.
  6. Pour the enchilada sauce into the skillet, and stir well.
  7. Add the corn and tomato, stir well and bring the mixture to a boil.
  8. Allow the mixture to simmer for about 10 minutes, or until the tomatoes get soft.
  9. Make a layer of the mixture on top of the greased pie plate.
  10. Add three flour tortillas.
  11. Add more of the mixture on top so that the tortillas are well coated.
  12. Sprinkle with 1/3 of the shredded cheese.
  13. Add three more flour tortillas.
  14. Add more of the mixture on top while making sure to coat the tortillas.
  15. Sprinkle with 1/3 of the shredded cheese.
  16. Add the final three flour tortillas.
  17. Add the remaining mixture on top of the tortillas.
  18. Sprinkle with the remaining cheese.
  19. Bake for 30 minutes at 350 ° Fahrenheit, or until the cheese is melted and slightly browned and the sauce is bubbly.
  20. Enjoy!

Homemade Organic Bacon and Hash Brown Casserole

Here’s What You’ll Need:

  • 1 lb. organic pork belly, sliced thin like bacon OR organic bacon without synthetic additives
  • 1 small organic yellow onion, chopped
  • 4 cups frozen Homemade Organic Hash Brown Potatoes
  • 2 1/4 cups organic grass-fed whole milk
  • 8 large organic pasture eggs
  • 1 tsp. Real Salt
  • 1/4 tsp. organic freshly ground peppercorn blend
  • 1/4 tsp. freshly grated organic nutmeg
  • 1 Tbsp. organic dry mustard
  • 4 cups cubed organic multigrain bread; crusts removed, diced and dried for croutons
  • 1 cup grated organic cheddar
  • 1 cup freshly grated organic Parmesan

Here’s How I do it:

  1. Preheat the oven to 350 degrees F.
  2. Cook the bacon over medium-high heat until it is cooked through.
  3. Using additional lard, butter or bacon grease, coat a 9″ x 13″ casserole dish.
  4. Add the onion and saute over medium-low heat until soft, about 5 minutes.
  5. Add the hash browns and break apart. Saute until crispy, about 10 -15 minutes.
  6. In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard.
  7. Whisk briskly to blend.
  8. Spread the onions and hash browns evenly at the bottom of the greased dish.
  9. Place the bread cubes evenly on top of hash browns. With a slotted spoon distribute sausage as the third layer. Pour the milk and egg mixture over these layers.
  10. Add Parmesan as the next layer, and then add the cheddar as the final layer.
  11. Bake the casserole, uncovered for 45 to 50 minutes, until puffed and golden brown.
  12. Enjoy!

If you’d like, you can refrigerate the casserole overnight before baking.