INGREDIENTS

• ¹⁄₂cup firmly packed light brown sugar
• 3tablespoons Dijon mustard
• 2tablespoons soy sauce
• 2tablespoons Bourbon
• ¹⁄₂teaspoon salt
• ¹⁄₄teaspoon pepper
• 6pork chops (bone-in, 1-inch-thick)

DIRECTIONS

• In a shallow dish or large zip-lock heavy-duty freezer bag, stir together the first 6 ingredients; add in pork chops.
• Cover dish or seal bag and chill 30 minutes, turning once.
• Remove pork from marinade, reserving marinade.
• Grill pork over med-high heat, covered w/ grill lid for 10-12 minutes (or until done), turning once.
• Transfer reserved marinade to a saucepan; bring to a boil; cook, stirring occasionally, for 2 minutes.
• Pour sauce over chop and serve.

INGREDIENTS

• 4 slices bacon, cooked and crumbled
• 1 lb ground breakfast sausage, no casings
• 2 1/2 cups sharp cheddar cheese, shredded, divided
• 2 cups whole milk
• 2 extra large eggs or 3 large eggs
• 1/2 tsp freshly ground black pepper
• 1/2 tsp onion powder
• pinch of table salt (1/8 tsp)
• 2 lbs frozen tater tots
• 3 TB freshly chopped parsley for garnish

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INSTRUCTIONS

1. In a very large skillet, cook sausage on medium high heat, breaking up the meat and browning it. Once cooked through, drain and layer onto the bottom of a 9×13 inch baking pan. Evenly sprinkle 2 cups of the cheese over cooked sausage.
2. In a large bowl, hand-whisk together the milk, eggs, pepper, onion powder, and salt. Once mixed, pour evenly over the cheese and sausage in baking dish. Layer top with frozen tater tots. If not baking right away, cover tightly with foil and chill in fridge until the next morning.
3. When ready to bake, set oven to 350F with rack on lower middle position. Once oven reaches 350F, place uncovered casserole in oven for about 35 minutes. Top with additional 1/2 cup cheese, cooked/crumbled bacon, and bake another 5-10 minutes or until sides are bubbling and top is golden brown. Garnish with chopped parsley, let rest at room temp 10 minutes, and serve.

Prep Time: 10 min Cook Time: 4 hrs Total Time: 4 hrs, 10 min Yield: 8

Ingredients

1 pound lean ground beef (I used 93% lean, 7% fat)

1/2 onion, chopped

3 cloves garlic, minced

salt and pepper

1 tsp taco seasoning

1 cup uncooked quinoa

2 (10 ounce) cans red enchilada sauce (mild or medium; I used medium)

1 (15 ounce) can black beans, drained and rinsed

2 (15 ounce) cans fire-roasted diced tomatoes (un-drained)

1 cup corn kernels, frozen or canned

1 red bell pepper, cored and diced

1 green bell pepper, cored and diced

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon garlic powder

2 C Cheddar Jack Cheese

TOPPINGS:

Cilantro, Tomatoes, Green onions

Instructions

1. Heat a skillet up over medium high heat. Add the ground beef, onion and garlic. Season generously with salt and pepper and the taco seasoning. Cook until the beef is browned and the onions are translucent.

2. Spray a 3-4 quart crock pot with cooking spray. Add the cooked ground beef mixture and all other ingredients (except the cheese and toppings). Give it a nice stir. Cover and cook on low for 5-6 hours or on high for 3-4 hours.

3. When the quinoa is soft and the liquid has been absorbed give it another nice stir and top with the cheese. Cover and cook for an additional 10-15 minutes, or until the cheese melts.

4. Top with cilantro, tomatoes, green onions and avocado.

Serve and enjoy!