Directions:
In a bowl, combine the first three ingredients and mix well.
"Butter" four pasta sheets with the ricotta mixture and set aside.
in a 13" x 9" baking dish, pour in 1 cup of sauce and then place the prepared pasta sheets on top of the sauce.
top with basil leaves, and sprinkle 3/4 cup of mozzarella, and 1/3 cup of the Parmesan/Romano or Granda Pandano.
Repeat for the next layer.
Cover the last layer with past sheets and remaining cheese.
Cover the dish with foil and bake at 375 for 30 minutes.
Remove foil and bake until bubbly.

Ingredients:
1 cup basil pesto
1 cup ricotta cheese
1 cup cream cheese (softened)
10 oz. grated mozzarella
1 1/4 cups of fresh Parmesan/Romano or Granda Pandano
3 cups of tomato sauce
1 cup fresh basil leaves (packed)
12 sheets dry "no boil" lasagna pasta

Recipe adapted from http://addapinch.com/cooking/2012/10/25/balsamic-roast-beef-recipe/

Ingredients:
1 3-4 pound boneless roast beef (chuck or round roast)
1 cup beef broth (not low sodium)
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce (not low sodium)
1 tablespoon honey
½ teaspoon red pepper flakes
4 cloves garlic, chopped

Directions:
Salt and pepper the roast beef and then place roast beef into a slow cooker.
In a 2-cup measuring cup, mix together all remaining ingredients.
Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low - flip the meet at a half way point)
Once roast beef has cooked, remove from slow cooker with tongs into a serving dish.
Break apart lightly with two forks.
Take the left over marinade and put in a plastic bag after it's cooled.
Put the bag in a cup (I use a measuring cup) and let cool (or put it in the fridge). After fat begins to form at the top, cut a small hole in the bottom of the bag to allow the juice without the fat to drain.
Drain it into a small saucepan and simmer until it has been reduced by half
Pour the reduced marinade over the meat and serve on its own or in buns.

Ingredients:
flour
salt and pepper
four eggs
2 Tablespoons yellow mustard
Thin sliced chicken breasts or chicken tenders (the cut)
1 1/2 cups Italian style bread crumbs
1 1/2 cups Italian style panko crumbs
1/2 cup finely grated Parmesan/Reggiano cheese
Peanut oil for frying (it cooks at a higher temperature without breaking down)

Directions:
In a shallow dish, mix together flour and salt and pepper to taste (about 1 teaspoon of each or more)
In a separate shallow dish, scramble eggs and mustard together.
In a deeper dish, mix bread, panko crumbs, and cheese.

Dip chicken into the flour, shaking off excess.
Next, dip the chicken in the egg mix.
Finally, place the chicken in the bread crumbs, making sure to press the bread crumbs into the chicken.
When you're done, put the chicken aside and heat about 1/2 inch of peanut oil in a heavy duty pan (cast iron is ideal).
Fry chicken until browned on each side.
I usually make chicken nuggets for the kids as well.

Ingredients:
Raw chicken tenders (the cut) or thinly sliced chicken breasts (both of these cook faster)
2 teaspoons of El Guapo fajita seasoning (in the Mexican herb section of the grocery story and it comes in a little plastic bag). Try to avoid the mainstream ones (McCormick's, etc.)
5 Tablespoons of oil (not olive)
3 fresh limes
3 cloves garlic

Instructions:
In a large plastic zip lock, combine fajita seasoning and oil.
Swish until it is somewhat combined.
Add pressed or chopped garlic.
Use a zester to take the zest of one lime and add to bag.
Juice the three limes and put the juice in the bag.
Swish to combine.
Add chicken and marinade for a least a couple of hours (overnight is best for a good lime flavor).
Cook over a very hot BBQ and until done.

These can be done on the grill or on the BBQ.

Ingredients:
Pork baby back ribs
salt and pepper
Cattleman's or other favorite BBQ sauce

Instructions:
Preheat the grill or the oven to 350
Take the clear membrane off of the back of the ribs. Occasionally, it's already been done.
BBQ Baby Back Ribs Membrane Removal - YouTube
Salt and pepper both sides.
Use four sheets of heavy duty aluminum foil (two for each side of the ribs - top and bottom), and place ribs on top of the doubled up foil.
Place the other two sheets and seal the edges of all of the foil so that the ribs are inside (like a square package).
Make sure that the edges are sealed well so that the ribs don't dry out.
Cook meat side down first for 45 minutes.
Flip and cook rib side down for 45 minutes.
While still on the grill, use tongs to take the top layers of foil off.
Sauce the ribs on both sides and let them sit on the BBQ to caramelize for a bit - about 5 minutes.
Sauce again before serving (optional).

Recipe from http://www.copykatchat.com/tried-true/49392.htm

Ingredients (Chicken):
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts , trimmed of fat
1 cup plain whole-milk yogurt
2 Tablespoons vegetable oil
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 Tablespoon grated fresh ginger

Ingredients (Masala Sauce):
3 Tablespoons vegetable oil
1 medium onion , diced fine (about 1 1/4 cups)
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 fresh serrano chile , ribs and seeds removed, flesh minced
1 tablespoon tomato paste
1 tablespoon garam masala
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leave

Recipe modified from http://www.cookinglight.com/food/recipe-finder/peanut-butter-recipes/spicy-chicken-over-rice-peanut-butter-recipe

Ingredients:
1 Tablespoon peanut oil
1 cup chopped onion (about 1 medium)
1 1/2 Tablespoons minced garlic (about 4 cloves)
2 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
2/3 cup chunky peanut butter
2 1/2 teaspoons curry powder
1 teaspoon salt
1 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1 (6-ounce) can tomato paste
3 cups chopped plum tomato (about 6 tomatoes)
2 (14-ounce) cans fat-free, less-sodium chicken broth

Directions:
Heat oil in a Dutch oven over medium heat.
Add onion and garlic to pan; cook 5 minutes or until tender, stirring frequently.
Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently.
Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute.
Add tomato and broth to pan; bring to a boil.
Reduce heat, and simmer uncovered for 20-30 minutes or until slightly thickened, stirring occasionally.

Ingredients:
Beef shoulder trimmed of fat and cubed into 2” pieces

For Marinade:
One bottle of red wine
Pour over beef
4 cloves of garlic
1 carrot
1 chopped onion
1 bunch of thyme

For Sauce (To be made after beef has marinaded for 1-2 days):
One bottle of red wine
4 cloves of garlic
1 carrot sliced into rounds
1 chopped onion
1 bunch of thyme

This recipe was slightly modified from theclothesmakethegirl.com blog. There is less beef than the original recipe.

2 Tablespoons of coconut oil
1 cup chopped onion
4 cloves of garlic (pressed or chopped)
1-1 1/4 pound of extra lean ground beef
1 teaspoon dried oregano
2 Tablespoons chile powder
2 Tablespoons ground cumin
1 1/2 Tablespoon unsweetened cocoa
1 teaspoon ground allspice
1 teaspoon salt
1, 6 oz can tomato paste
1, 14.5 oz can fire-roasted, chopped tomatoes
1, 14.5 oz can beef broth
1 cup water

Directions:
Heat coconut oil and saute onion until translucent.
Stir in garlic and ground beef.
In a separate bowl, combine dry ingredients, then add to the beef. Stir until well-combined.
Add wet ingredients and stir until combined.
Let simmer for AT LEAST two hours.