• 32 ounces small-curd cottage cheese


• 1 pound sausage (I used turkey breakfast sausage because I had it on hand. Chorizo would be great.)


• 2-4 jalapeños, stems and seeds removed, diced


• 1 cup frozen corn, thawed


• 1 pound cooked diced or shredded chicken


• 2 large eggs


• 1 pound Monterey Jack cheese, grated


• 3-4 (10 oz) cans enchilada sauce


• 12 uncooked lasagna noodles

1. Spread 1 cup enchilada sauce over bottom of 9" x 13" casserole dish.


2. Place 4 lasagna noodles on top of sauce.


3. Spread one-third of cottage cheese mixture on top of noodles.


4. Spread one-half of meat mixture on top of cottage cheese mixture.


5. Top with 1 cup grated Monterey Jack cheese.


6. Pour 1 cup enchilada sauce over cheese.


7. Top with 4 lasagna noodles.


8. Spread half of remaining cottage cheese mixture on top of noodles.


9. Top with remaining meat mixture.


10. Add half of remaining grated cheese.


11. Pour remaining sauce over cheese.


12. Place last 4 lasagna noodles on top of sauce.


13. Spread remaining cottage cheese mixture on top of noodles.


14. Top with remaining Monterey Jack.

• 4 large garlic cloves, minced


• 3 tablespoons minced or grated fresh ginger root


• 1 teaspoon red pepper flakes


• 2 tablespoons toasted sesame oil


• 1/4 cup (untoasted) sesame oil


• 2 tablespoons brown sugar


• 1/3 cup tamari (soy sauce)


• 4 boneless skinless chicken breasts, sliced into "chicken tender" sized pieces

• 1 cup brown rice


• 6 cloves garlic, peeled and thinly sliced lengthwise


• 2 cups water

• 1 tablespoon plus 2-1/4 teaspoons rice vinegar


• 2-1/2 teaspoons tamari (soy sauce)


• 1 tablespoon plus 1-1/2 teaspoons honey


• 1/2 teaspoon grated fresh ginger


• 1 clove garlic, grated


• 3/4 teaspoon Huy Fong Chili-Garlic Sauce


• 2 teaspoons toasted sesame oil


• 2 tablespoons plus 2-1/4 teaspoons salad oil


• 1 teaspoon lightly toasted sesame seeds


• 5 ounces mixed salad greens - I prefer a half-and-half baby spinach/spring mix


• 4 white mushrooms, stemmed and thinly sliced


• 1/2 of a red bell pepper, thinly sliced


• 2 thin slices of red onion


• 2 tablespoons chopped cilantro

• 2 tablespoons olive oil


• 2 cups carrots, chopped (however you like; I dice mine)


• 2 cups celery, chopped


• 2 cups onion, chopped


• 4 cloves garlic, coarsely chopped


• 12 cups beef stock (or 12 beef bouillon cubes in 12 cups of water)


• 1 bay leaf


• 1/2 teaspoon salt


• 1/2 teaspoon pepper


• 1 package frozen homestyle egg noodles


• 2 lb package frozen meatballs


• 28 oz can diced tomatoes

Investment Cooking: Plan Day 1

• Chop & Prepare:
  
  • Slice 2 pounds of sirloin steak into thin strips (if you didn't have it sliced at the store).
    
  • Slice 1 pound of fresh mushrooms thinly.
    
  • Seed 2 bell peppers and cut into strips.
    
  • Seed and dice 2 bell peppers.
    
  • Slice 2 medium onions.
    
  • Dice 2 medium onions.
    
  • Coarsely chop 14 cloves garlic.
    
  • Dice 4 medium carrots.
    
  • Dice 4 Anaheim chile peppers.
    
  • Dice 4 jalapeño peppers.
    
  • Chop one cup of sun-dried tomatoes.
    
  • Chop 4 tablespoons fresh basil.
    
• Start the Sensational Cheese Steak Sandwiches
  
  • Heat 4 tablespoons oil in large skillet over medium heat. Add the sirloin strips and cook until browned. Add the mushrooms, the bell pepper strips, the sliced onions, and 4 cloves of the garlic. Cook and stir until vegetables start to become tender, about 5 minutes.
    
  • In a slow-cooker, combine 4 cups of beef broth with 1 teaspoon salt, 1 teaspoon coarsely ground black pepper, 1/4 cup Worcestershire sauce, 1/4 teaspoon red pepper flakes, and 1/2 cup dry red wine.
    
  • Transfer the beef and vegetables to the slow cooker and stir to blend. Cover and cook on high for 3-4 hours, until beef is extremely tender.
    
  • Clean and dry skillet for later.
    
• Start the Turkey Chili
  
  • While beef and vegetables are cooking in the slow-cooker, get out your big heavy-bottomed soup pot.
    
  • Heat 4 tablespoons oil in soup pot over medium heat. Begin to brown 2 pounds of ground turkey in the oil. Add the diced onions, carrots, bell peppers, 6 cloves of garlic, and the chile peppers. Continue to cook, stirring often, until vegetables are softened (about 7 minutes).
    
  • Add 1/4 cup chili powder, 2 tablespoons cumin powder, 1 tablespoon dried oregano, 4 bay leaves, 1 teaspoon salt, 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon cayenne powder. Stir for 30 seconds, but be sure not to let the spices scorch.
    
  • Stir in 4 cans pinto beans, a 29-ounce can tomato sauce, a 28-ounce can diced tomatoes, 2 cups beef broth, and 3 cups frozen corn.
    
  • Bring to a high simmer. Lower heat and simmer, partially covered, until thickened, about 30 minutes.
    
• Start the Chicken Milano
  
  • While chili is cooking, in a large saucepan over low heat, melt 2 tablespoons butter; add 4 cloves garlic and cook for 30 seconds. Add 1 cup chopped sun-dried tomatoes and 1-1/2 cups of chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add 2 cups heavy cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
    
  • While sauce is simmering, sprinkle 3 pounds boneless skinless chicken breast halves with salt and pepper on both sides. In a large skillet over medium heat, warm 4 tablespoons oil and sauté chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a cutting board; cover and keep warm. Discard the fat from the skillet.
    
  • In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
    
  • Clean saucepan for later.
    
• Returning to the Turkey Chili
  
  • Remove bay leaves, divide into separate freezer containers, and let cool. When cool enough, freeze. (If you are serving Turkey Chili for tonight's dinner, keep one of the containers refrigerated for dinnertime.)
    
  • Clean soup pot for later.
    
• Returning to the Chicken Milano
  
  • Divide chicken and sauce between two freezer containers, and let cool. When cool enough, freeze. (If you are serving Chicken Milano for tonight's dinner, keep one of the containers refrigerated for dinnertime.)
    
• Returning to the Sensational Cheese Steak Sandwich
  
  • Remove the beef and vegetables from the slow cooker with a slotted spoon. Divide the beef and vegetables between two separate freezer containers; divide broth between the two containers. Let cool, then freeze. (If you are serving Sensational Cheese Steak Sandwiches for tonight's dinner, keep one of the containers refrigerated for dinnertime.)
    
• What are you serving for tonight's dinner?
  
  • If you're serving Sensational Cheese Steak Sandwiches for dinner:
    
    • If you're starting from frozen, remove from freezer to defrost about 24 hours beforehand. Follow food safety rules for safe defrosting!
      
    • An hour and a half before you want to serve dinner:
      
      • Preheat oven to 400°F.
        
      • Wash and scrub 4 medium baking potatoes with cold water; prick deeply with a fork several times and bake until tender, about 45 minutes.
        
      • Increase oven temperature to 450°F.
        
      • Return beef, vegetables, and broth to a saucepan. Warm over medium until heated through.
        
      • While heating, slice a loaf of French bread lengthwise like a sub sandwich. Combine the 1/2 cup prepared horseradish and 1/2 cup brown mustard; spread onto the inside of the loaf. Overlap five slices of provolone on either side of the loaf.
        
      • Remove beef and vegetables from broth with a slotted spoon. Fill the loaf with the beef and vegetables.
        
      • Cool for 15 minutes before cutting in half lengthwise and then into wedges.
        
      • Brush potato wedges with olive oil and place skin-side down on a baking sheet. Set aside.
        
      • In a small bowl, combine 1/4 cup freshly grated Parmesan cheese, 1 tablespoon dried parsley flakes, and 1/2 teaspoon garlic powder. Sprinkle over potatoes. Season with salt and pepper.
        
      • Bake for 15 minutes or until crisp and golden brown. Keep hot.
        
      • Close the loaf. For a sandwich with soft bread, wrap with aluminum foil; for a crustier bread, don't wrap. Bake for 10-15 minutes alongside the potatoes. Slice into servings and serve with the broth for dipping with your Saloon Fries on the side.
        
  • If you're serving Turkey Chili for dinner:
    
    • If you're starting from frozen, remove from freezer to defrost about 24 hours beforehand. Follow food safety rules for safe defrosting!
      
    • Heat in slow cooker or soup pot until hot enough to serve.
      
    • Serve with cornbread; or over noodles for "Cincinnati Style" chili; or with tortilla or corn chips, sour cream, grated cheese, etc. for "Frito Pie" chili.
      
  • If you're serving Chicken Milano for dinner:
    
    • If you're starting from frozen, remove from freezer to defrost about 24 hours beforehand. Follow food safety rules for safe defrosting!
      
    • Reheat chicken and sauce in covered skillet over medium-low heat, stirring often to avoid scorching. Add milk if sauce is too thick.
      
    • While chicken is reheating, prepare an 8-ounce package of dried fettuccine according to package directions.
      
    • Serve chicken and sauce over noodles, topped with freshly grated Parmesan.

• 2 cups white rice


• 2 tablespoons cooking oil


• 1 pound boneless skinless chicken breast, cut into thin bite-size strips or firm tofu, drained and diced


• 2 medium carrots, cut into matchsticks


• 1 large red bell pepper, cut into matchsticks


• 8 mushrooms, stems removed and caps sliced thinly


• 1 medium zucchini, cut into matchsticks


• 1 medium white onion, sliced into thin wedges


• 4 cloves garlic, coarsely chopped


• 2-4 serrano chiles (unless you have access to Thai red chiles - then use 2-4 of those) or more if you like it hotter


• zest of 2 lemons (or 4 lemon balm leaves) combined with an inch-long piece of fresh ginger, minced (if you have access to lemongrass, use 1 stalk fresh or frozen in place of the lemon/balm + ginger)


• zest of 2 limes (unless you have access to kaffir lime leaves then use 8-16 leaves)


• 20 basil leaves


• 2 cloves garlic


• 1 can coconut milk


• 1/2 teaspoon tamari or soy sauce


• 1-4 tablespoons fish sauce (or homemade Mock Fish Sauce, see below), to taste


• 2 cups finely shredded cabbage

• 1/2 can anchovies, drained


• 1 clove garlic, bruised and peeled


• 1/4 teaspoon brown sugar


• 1/8 teaspoon salt


• 1/2 cup water

• 6 chicken bouillon cubes
  
• 2 boneless skinless chicken breasts
  
• 1 onion, diced
  
• 4 stalks celery, sliced thinly
• 4 small carrots, sliced thinly
• 6 cloves garlic, peeled but left whole
• 3/4 cup frozen corn, thawed
  
• 1/2 lb wide egg noodles (or whatever pasta shape makes you happy), cooked about 1 minute less than the shortest time on the package directions
• salt, pepper, and dill to taste
  

• 3-4 pound boneless pork loin


• 2 tablespoons lime juice


• 2 tablespoons olive oil


• 1 teaspoon chili powder


• 1/4 teaspoon habañero powder (or 1/2 teaspoon cayenne powder)


• 1 teaspoon ground cumin


• 1/2 teaspoon dried oregano


• 1/4 teaspoon black pepper


• 1/2 teaspoon garlic powder


• 1/2 teaspoon salt

• 1/3 cup lime juice


• 1/4 cup olive oil


• 1 garlic clove, minced


• dash cayenne or habañero powder


• 1/2 teaspoon salt


• 1/2-1 cup chopped cilantro


• 2 cans black beans, rinsed and drained well


• 1-1/2 cups frozen corn, thawed


• 1-2 avocados, diced


• 1 red bell pepper, diced


• 2 Roma tomatoes, diced


• 5 green onions


• 2 Anaheim chiles, diced


• 2 jalapeño peppers, diced

• 16-ounce package rigatoni


• 2 tablespoons olive oil


• 1 pound bulk turkey sausage (or use any bulk sausage you like)


• 1 medium onion, thinly sliced


• 4 cloves garlic, chopped


• 28 ounce can crushed tomatoes


• 1 cup heavy cream


• 1 teaspoon salt


• 1 teaspoon black pepper


• 8 cups torn fresh spinach leaves


• 1 can cannellini beans, rinsed and drained


• 2 tablespoons pine nuts


• 2 cups shredded Gouda


• 1/2 cup grated Parmesan cheese

• 1/4 cup thinly sliced cabbage or pre-cut coleslaw mix


• 1/4 cup shredded apple


• 1/4 cup thinly sliced celery


• 2-3 tablespoons bleu cheese dressing

• 3 tablespoons Louisiana-style hot sauce (Tabasco, Frank's, etc.)


• 2 teaspoons ketchup


• 2 teaspoons butter, melted

• 2 tablespoons chopped red bell pepper


• 2 cloves garlic, minced


• 2 tablespoons thinly sliced green onions


• 1 tablespoon unsweetened applesauce


• 1/4 teaspoon salt


• 1/4 teaspoon black pepper


• 1 pound ground turkey

• 4 teaspoons thinly sliced green onions


• 4 lettuce leaves


• 4 hamburger buns

• 1/2 cup all-purpose flour


• 3/4 teaspoon coarse salt


• 1/2 teaspoon ground black pepper


• 2 large egg whites


• 1-1/3 cups finely grated Parmesan


• 4 smallish sweet potatoes (about 2 pounds), scrubbed and cut into wedges

• 2 cups chicken stock (or 2 cups water + 2 bouillon cubes)


• 1-2 teaspoons lemon pepper seasoning (to taste)


• 4 boneless skinless chicken breasts


• 8 oz container sour cream


• 2 tablespoons flour

• 4 tablespoons (1/2 stick) butter


• 1 cup water


• 1/3 cup (packed) brown sugar


• 1/4 teaspoon black pepper


• 1 pound carrots (baby, left whole or regular, scrubbed or peeled and chopped)

• 2 cups chicken broth (or 2 cups water + 2 chicken bouillon cubes)


• 1/4 teaspoon black pepper


• 1-1/2 cups Israeli couscous


• 8 cloves garlic, peeled but left whole


• Bragg's Liquid Aminos or salt to taste


• olive oil