Cheeseburger Mac / Mississippi Pot Roast / Hogs in a Rug / Warrior Kitchen

Sunday December 17th: Left-Over Make-Over From Ground Beef with Shells to Cheese Burger and Shells with Cheesy Gravy 2 lbs taco seasoned ground beef-browned 16 ozs small shell pasta, cooked to al dente per directions on box 1 C Thrive Life Cheese Sauce (or 1 C queso dip) 2 C shredded cheese of your choice (I used mozzarello because that is what I had) 4 pieces pepper jack cheese 1 diced red pepper 1 small yellow onion 1 TB minced garlic 1 Tbs celtic sea salt 1 Tbs ground black pepper Directions: 1.) Brown 2 lbs ground meat in a pan with onions, pepper and all seasonings, adding garlic last 2-3 minutes. 2.) Boil water and cook pasta to al dente or just barely soft to directions on pasta. Drain but do not rinse. 3.) Drain excess fat off of ground meat and add to pot with drained pasta, return to heat on extra low. 4.) Prepare sauce mix if necessary or add queso dip, all shredded cheese and additional cheese slices. 5.) mix cheese into pasta until all cheese is melted and smooth. Check for seasonings and add any desired at this time. 6.) Let cool 2-3 minutes then serve Chicken and Vegetable Soup / Monday Dec 18th Allow 4-5 lbs raw chicken to stew for at least 6 hours in whatever seasonings you choose to add. Last 30 minutes, add your carrots, sauteed onions, sweet and/or hot peppers, corn ( or green beans) Taste for any additional seasonings. Can be served as a soup, over pasta, potatoes or rice. Mississippi Pot Roast / CORRECTION : Tuesday Dec 19th 4 lbs beef or pork roast 1 packet au jus powder (or 3 TBS) 1 packet dry ranch seasoning packet (I used 4 TBS buttermilk ranch powder from Azure Standard) 1/3 C juice from jar of Pepperoncini and 10-12 Pepperoncini rings 1/4 - 1/2 C salted butter Add ingredients to well greased or lined slow cooker in order listed from top to bottom (start with meat and end with butter) Cook on low for 5-6 hours or high for 2-3 hours (depending on slow cooker model) I added small red potatoes and carrots at 3 hours on low and added 1 C beef broth then cooked on high for additional 1 hour. This made an exquisite broth that was nice and thick and very flavorful as a gravy. I also drizzled 1 Tbs of seasoned butter fat left over from my making of and canning ghee. Hog in a Rug - Lunch/Dinner Wednesday Dec.20th 12 pack Better with Cheddar Sausages 8 - 10 count roll of refrigerated crescent roll dough Preheat oven to 375 degrees (F) Unroll crescent dough and roll completely around full sized sausage from small tip at top to other small tip at bottom of sausage. Place on lightly greased cookie sheet and bake for 20 minutes or until golden brown. Remove from oven and allow to sit for 3-4 minutes before serving or cutting in to 1 -2 inch pieces to use as appetizers or snacks If you would like more great ideas for crescent rolls, go check out  @MandyintheMaking  : https://youtu.be/hvI9bCM3spA?si=WEZiMQ6oTTrBu4X3 If you are looking for some great appetizer recipes and ideas, go check out this video  @MandyintheMaking  https://youtu.be/hvI9bCM3spA?si=HkH_UA93HA9t3L7D

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