Homemade Organic Chef Boyardee Beefaroni

Here’s What You’ll Need:

Here’s How I do it:

  1. Brown the ground beef in a large skillet until browned.
  2. Pour in the tomato sauce, water, and salt; Stir until well blended.
  3. Carefully add the pasta to the pot, and bring to a boil, stirring often to prevent the pasta from sticking.
  4. Once boiling, cover and cook for 18-22 minutes, stirring every 2-3 minutes to prevent sticking.
  5. After the pasta is al dente, add the cheese paste and stir well to combine.
  6. Enjoy!

Homemade Organic Chef Boyardee Spaghetti with Meat Sauce

Here’s What You’ll Need:

Here’s How I do it:

  1. Brown the ground beef in a large skillet until browned.
  2. Pour in the tomato sauce, water, and salt; Stir until well blended.
  3. Carefully add the broken spaghetti to the pot, and bring to a boil, stirring often to prevent the noodles from sticking.
  4. Once boiling, cover and cook for 18-22 minutes, stirring every 2-3 minutes to prevent sticking.
  5. After the noodles are al dente, add the cheese paste and stir well to combine.
  6. Enjoy!

Homemade Organic Beef and Swiss Enchiladas with Salsa Verde

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat the oven to 350° Fahrenheit.
  2. If using Homemade Organic Freezer Ground Meat Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen meat mix and simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces, then cover and simmer for an additional 5 minutes.  Proceed with step 4.
  3. Cook the ground beef in a skillet over medium high heat until browned.
  4. Combine the warmed meat mix with the chilis/jalapenos and salsa verde until well blended; Set aside.
  5. Prepare the Homemade Organic Sour Cream Sauce.
  6. Place 2-3 Tbsp. of the chili and meat mixture onto each tortilla, then sprinkle some onion and Swiss cheese on top; Roll and place into a 9″ x 13″ casserole dish with the seam side down; Repeat until all tortillas are filled and placed into the dish.
  7. Pour the sour cream sauce over the top of the enchiladas, and sprinkle each enchilada with cheese.
  8. Bake at 350° Fahrenheit for 15 to 20 minutes, or until the cheese has melted.
  9. Yields 8-12 servings.
  10. Enjoy!

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 Freezer Ground Beef Mix with Onion and Mushroom

Here’s What You’ll Need:

  • 3 organic pasture eggs
  • 2 cups Homemade Organic Soft Bread Crumbs
  • 2 cups chopped organic yellow onion
  • 4 cups chopped organic mushrooms
  • 8-12 organic garlic cloves, minced
  • 1 tsp. Real Salt
  • 3 lbs. grass-fed organic ground beef

Here’s How I do it:

  1. In a large mixing bowl, beat eggs slightly.
  2. Stir in bread crumbs, onions, mushrooms and salt; Add meat and mix until well blended.
  3. Cook half of the mixture in a large skillet or the bottom of a wide stockpot until the meat is lightly browned; 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!

Homemade Organic Hamburger Helper Crunchy Taco

Here’s What You’ll Need:

For the Hamburger Helper:

For the Topping Mix:

  • 3 Tbsp. organic masa harina (corn flour)
  • 2 Tbsp. organic pasture butter
  • 1/2 cup grass-fed organic whole milk
  • 1/4 cup organic sour cream
  • 1/4 cup Homemade Organic Sweet Whey (not powdered)
  • 1 cup shredded organic cheddar cheese
  • 2 Tbsp. organic blue cheese crumbles
  • 1/2 tsp. Real Salt
  • 1/4 tsp. organic freshly ground white pepper
  • 1/4 tsp. organic turmeric
  • 1/4 tsp. organic paprika

Here’s How I do it:

  1. Prepare the Rice:  Place the rice, 1 Tbsp. home rendered tallow/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 Beef Mix or Homemade Organic Freezer Ground Pork Mix:  Pour 1/4 cup unchlorinated and unfluoridated water 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, then add the tomatoes and garlic.  Cover and simmer for an additional 5 minutes.  Proceed with step 5.
  3. Brown the beef in a saucepan until halfway done.
  4. Add the onions then saute with the ground beef for 5 minutes; Add the tomatoes and garlic, then saute until the beef is brown and the onions are clear.
  5. Pour in the beef stock, vegetable stock and tomato paste; Stir well.
  6. Stir in 1/2 tsp. salt, chili pepper powder, taco seasoning and turmeric until well blended.
  7. While the dish is simmering, make the topping mix:  In a chef’s saucepan, warm the 2 Tbsp. butter (or tallow) until bubbly; Add the flour, 1/2 tsp. paprika, 1/2 tsp. turmeric, 1/2 tsp. salt and 1/4 tsp. pepper; Cook for 1 minute over medium heat.  Pour 1/2 cup milk, 1/4 cup sour cream and 1/4 cup whey into the flour mixture and stir until well combined; Cook over medium heat for 5-10 minutes, or until it begins to thicken.  Add the cheeses to the milk mixture while stirring to blend.  Make sure to stir often or the sauce will try to burn. Leave on lowest heat setting, covered; Stir occasionally until needed.   (DO NOT cook on higher than a medium temperature!)
  8. Slowly bring the skillet mixture to a boil then simmer, covered, until the rice is finished; Stir in the cooked rice.
  9. Crumble the corn chips and sprinkle over the rice mixture
  10. Drizzle the cheese sauce over the crumbled corn chips.
  11. Garnish with any combination of the following, as desired:  sliced Homemade Organic Pickled Jalapenos, sliced Homemade Organic Pickled Serranos, sliced organic kalamata olives, silced organic garlic-stuffed green onions, fresh organic cilantro, organic shredded or sliced lettuce, sliced organic green onions, and/or diced organic avocados.
  12. Enjoy!

Homemade Organic Hamburger Helper Cheesy Italian Beef

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 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 and milk.
  5. Add the fusilli pasta, stir well.
  6. Stir in the salt, basil, paprika, oregano, fennel seed and turmeric until well blended.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 18-22 minute. Stir in the ricotta, cheddar (if using), Pecorino Romano and Parmigiano Reggiano cheeses and allow them to melt into the dish.
  8. Garnish with sprigs of organic fresh parsley, if desired.
  9. Enjoy!