Whisk together olive oil, lime juice, vinegar and cumin.

Add green onion, bell pepper, cilantro, corn, and black beans. Mix well. Cover, refrigerate.

Boil chicken broth in the microwave. Stir in couscous. Cover, let stand 5 minutes. Fluff with fork. Allow to cool to room temperature.

Combine cooked couscous with dressing and vegetable mixture. Salt and pepper to taste.

In large cast iron skillet over medium high heat, cook ground turkey and turkey sausage (remove from casing) until no longer pink. A cast iron skillet is preferred as it gives the turkey a nice brown color. Drain meat when cooked.

In a large slow cooker (at least 5 qts), add all of the ingredients with the cooked meat. Mix well.

Serve over hot spaghetti noodles. Note: If you are in a hurry, you can cook the sauce on high for 4 hours, but the flavors will not have as much of a chance to come through and the sauce will taste a bit bland.

Place apples in a large 5 qt slow cooker

Mix sugar, spices and grated orange rind in a medium bowl. Sprinkle over apples. Mix to coat evenly.

Drizzle honey over the top.

Cook on high, covered for 1 hour.

Reduce heat to low, cook another 10 hours, stirring occasionally if time permits.

Remove cover. Stir. Continue to cook for another hour on low. Stir in butter (optional). Turn heat off.

Use a handheld blender (the kind you use to make shakes) or whisk to smooth out the lumps. Macinstosh apples are pretty soft and there shouldn’t be a lot of chunks left after cooking, so very little mixing is required. If you use other baking apples (which you can), you will want to mix a little more. Allow to cool.P>

Store in the refrigerator for up to 5 days or freeze.

Preheat oven to 250 F. If you have a convection oven, use the convection setting. The granola will brown more evenly.

In a large bowl, combine the oats, nuts, coconut and brown sugar. Stir. (This is a great thing for kids to help with)

In a smaller bowl, combine the pure maple syrup, oil and salt. Pour over the oats mixture and stir well to coat evenly. (I like to pour the mixture over the oats and let my son stir)

Spread the granola mixture onto two cookie sheet pans (with sides) that have been lined with parchment paper for easy clean up.

Bake for 1 hour and 15 minutes, stirring occasionally (every 15 minutes or so) to allow the granola to brown evenly.

Remove the granola from the oven and transfer to a large bowl. Add in the dried fruits and raisins and mix well.

Store granola in an airtight container. Homemade granola will last for about 4 weeks if stored properly.

Boil cubed potatoes in water with 2 tsp Kosher salt until soft, but still a little firm. Drain.

In a medium bowl, combine sour cream, mayonnaise, pepper and Tony’s seasoning.

In a larger mixing bowl, combine potatoes with bacon bits, onions, and cheddar cheese. Reserve some of the bacon, onion and cheese for the topping.

Fold the sour cream mixture into the potatoes.

Pour into a baking dish. Top with the reserved bacon, onions, and shredded cheese.

Before serving, bake in a preheated 350 F oven for 15 minutes or until the cheese melts.

This dish can be made ahead and refrigerated before baking.

Combine all of the ingredients in a large bowl

Chill

In warm soapy water, wash and dry your glass jars and lids. You can use any size jars that you have handy as long as they have a tight fitting lid.

Thinly slice the cucumbers and onion using the slicing attachment from a food processor. You may cut the vegetables by hand, but be sure to get them very thin with a uniform consistency. If they are different thicknesses, they will absorb unequal amounts of the seasonings.

Layer the cucumber, onion, garlic and green pepper (optional sliced jalapeno) in your jar; making three layers, ending with the cucumber as the top layer. Firmly press the layers into the jar to pack in as much as possible. Leave 1“space (headroom) at the top of the jar.

In a medium sauce pan, whisk together the vinegar, sugar, salts, peppers and mustard seed (optional). Cook over medium high heat, stirring occasionally until the sugar is dissolved into the brine. Remove from heat.

Slowly and carefully pour the warm liquid into the jar, allowing it to be absorbed in the spaces and by the veggies until the jar is full. Tighten the lid. Refrigerate overnight to allow the flavors to mix.

Preheat oven to 350 F. Wash chicken and pat dry. Place chicken breasts on a baking sheet and drizzle both sides with olive oil. Sprinkle liberally with salt and pepper and roast in oven, uncovered, for 35 minutes or until meat is cooked through. Set aside. When cool, remove skin and bones and shred/dice chicken. You should have 2 ½ - 3 lbs cooked, shredded chicken.

Brown meat in large skillet over med high heat.

Add chopped onions, green bell pepper, celery and mushrooms. Simmer for 15 minutes.

Add in tomatoes, tomato sauce, sweet pickle juice, Worcestershire sauce, salt and pepper.

Cook over medium heat in skillet for one hour.

In large casserole dish layer cooked noodles, cream of mushroom soup, simmered meat sauce and shredded cheese.

Either freeze at this point or bake in a preheated 350 oven for 40 minutes.

Heat chicken stock in a small kettle or in a microwave safe bowl until it begins to gently boil.

Remove from heat. Stir in taco seasoning. Mix until the spices are dissolved in the broth.

Place chicken breasts in crock pot.

Pour seasoned chicken stock over chicken breasts.

Cover. Cook on low for 6-7 hours. Do not lift the lid during cooking. It will interfere with the timing and cause chicken to take longer to cook.

After the chicken is done, shred the chicken breasts with two forks, by pulling the meat apart. The meat should be very tender and break apart easily. If it does not, it is not done and needs to cook longer.