Cass' Kitchen

Ingredients 1-2 Avocados 1 Teaspoon Granulated Garlic 1 Teaspoon Onion Powder Salt and Pepper  Tortilla chips  Instructions Cut avocado in half lengthwise. Remove pit. Mash avocado in a bowl and add the garlic, onion, and salt and pepper. Serve with tortilla chips.  Sure you could get all fancy and add onions, tomatoes, cilantro, and lime but this version my family begs me to make at every family function and I've never had leftovers.

Ingredients  2 lbs. Ground Turkey 1 Jar of Korean BBQ sauce or Teriyaki or Bulgogi sauce Lettuce ( I used Romaine but you can use Butter, or Iceberg) Toppings Diced Tomatoes Avocado Carrot (peeled and grated) Red Onion Cilantro Instructions Put the first two ingredients in the slow cooker. Cook on low for 6 hours or high for 3. Peal apart lettuce into cups. Add meat and your favorite toppings. 

Ingredients  2 lbs. Ground Turkey  1 can of Black Beans drained (8oz) 1 can of Diced Tomatoes drained (8oz) 1 can of green chili's (4oz) 1 large Onion 2 Tablespoon Chili Powder 1 Tablespoon  Cumin 1 Tablespoon  Garlic Powder 1 Tablespoon  Onion Powder 1 Tteaspoon Cayenne Pepper Toppings You can use any combination of the following or anything else your heart desires.  Diced Tomatoes Diced Onions Cilatro Sour Cream Shredded Cheddar Cheese Avocado Hot Sauce Corn Chips Instructions Add all ingredients to the slow cooker.  Cook on low for 8 hours or high for 4 hours. Top chili with your favorite toppings. As you can see, I like mine with lots of avocado.

Ingredients 2 Med Green Peppers 1 Large Onion 4-6 Celery stalks 2 lbs. Boneless Skinless Chicken Thighs 1 Andouille Sausage 1 Tablespoon Tony Chachere cajun seasoning (you can use whichever brand you prefer) 1 Tablespoon Hot Sauce 1 Tablespoon Worcestershire sauce Salt and Pepper White Rice 2 to 4 servings Instructions Cut up Green peppers, dice onions and slice celery into small pieces.  Cube chicken thighs and cut Andouille sausage into small slices.  Add all ingredients to the slow cooker.  Cook on low for 8 hours or high for 4. With 30 minutes remaining prepare rice according to package directions.  Put rice in a bowl and ladle over the Jambalaya Enjoy

Ingredients  4 to 6 bone-in, skin-on Chicken thighs 2 Sweet Potatoes 1/2 of a bag of Brussels Sprouts 2 Onions 1 Green Pepper Almost any other veggies of your choice Chopped garlic (I use jarred garlic in olive oil) 2-3 Tablespoons of Vegetable oil Salt and Pepper Instructions Preheat your oven to 425 degrees. Place baking sheet into the oven to also preheat.  Peel and cut the sweet potatoes into cubes. Cut Brussels sprouts in half Slice onions Cut Green Pepper into small pieces. You want to make sure your veggies are all roughly the same size so they cook evenly. Season your chicken breast with salt and pepper Carefully take the preheated baking sheet out of the oven. Put the chicken skin side down on the sheet tray. Place back into the oven for 10 minutes. While the chicken is cooking, add all vegetables to a bowl and add the garlic, vegetable oil, salt and pepper. Toss all to coat. Once 10 minutes is up, take the chicken out of the oven and flip it ov

 3 Lbs. Pork shoulder  1 onion quartered   3 garlic gloves  1 bay leaf  2 Tsp Cumin  Salt and pepper.             Put everything in the crock pot on low for 8 hours or high for 5 hours.             Once the meat is done cooking shred it and then put on a cookie sheet.             Broil for 5-7 min to get crispy. Serve with your favorite toppings. Mine are onions and cilantro and Salsa Verde.