I developed this recipe for my vegan son, Alex. Its tasty, and you can embellish it with toppings like browned hamburger and cheese to satisfy the carnivores in the house. This makes a lot, so make sure your pan can handle 6 quarts. We're not making mush, here. We don't want cook the life out of the veggies, so try to maintain an 'al dente' idea while cooking.
This recipe evolved over several years of cooking breakfast for hungry deer hunters. Its a real filling meal with ham, eggs, potatoes, and cheese. It makes plenty, so use the biggest fry pan that you have.
My Sister-in-Law Donna makes this salad and my wife just loves it, so here it is. When you prep the broccoli and cauliflower, just use the flowerettes; no stems (save them for a vegetable stock recipe, etc).
These muffins are my wife's favorite. Only 1 point, but very tasty and wholesome. This makes a lot, so find your biggest covered bowl to mix them up. Note that this recipe needs to be refrigerated overnight, so plan accordingly. Also note that you can keep the mixture in the fridge up to 6 weeks before baking. These muffins freeze well.
This recipe uses a slow roasting technique that produces a medium rare roast that's light pink from the center all the way to the edges. Its absolutely the best I have ever made. Oh the regrets for not having found this method 30 years ago.
This is another major variation on Quaker's Chicken Barley Chili. I used Rotel diced tomatoes and green chilies which added a real kick up in the taste. This recipe makes a lot and it keeps and reheats great.
This recipe was modified from one I found in the Quaker Oats "All-Time Any Time Recipes" book. Its so easy, it hardly classifies as cooking. Note that this works well with ground venison or ground beef, too.