Ingredients:
1 lb. ground beef, pork, chicken, or lamb ( i usually use pork or beef, but you can use any of these meats or a combination of 2- you can also throw some finely diced shrimp in there too!)
salt & pepper to taste
1/4 cup roasted red pepppers, diced Very Fine
1/2 small can mushrooms stems & pieces, diced Very fine
1 small onion, diced Very fine
2 cloves garlic, diced very fine
1/2 cup matchstick carrots, finely chopped
1/2 tsp crushed red pepper flakes
1/2 tsp Worcestershire Sauce
1 small bundle bean thread noodles *usually found in 3 bundle pkgs
1 pkg Lumpia wrappers, usually found in the frozen section
24 oz Peanut oil, for frying (you can use vegetable oil if preferable)



Directions:

Brown your meat in a skillet, making sure to crumble it into very small pieces. Add the vegetables to the meat and cook for a minute or two, until vegetables are tender. Drain. Return meat mixture back to skillet and season with salt, pepper, crushed red pepper flakes and Worcestershire. Remove from heat.


While meat is browning, boil the bean thread noodles until done. Drain and using kitchen scissors, cut into small pieces.


In a large bowl, combine the meat mixture and the bean thread noodles.

Prepare your skillet with the peanut oil and heat oil at medium-high heat until hot.


Wrap your Lumpia. Remember that you only need about a tablespoon's worth of meat mixture in each wrap...they will get Overfull very easily. Follow the wrapping directions on the pkg or box.


If your oil is hot, start frying the lumpia. They cook VERY quickly in the hot oil. When they are brown, turn them over. Once the lumpia is crispy everywhere, remove it from the oil to drain on a paper towel lined plate.


This recipe is alot of work, but the end result is just FABULOUS. I usually serve these with some Asian style Noodles

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Ingredients:
1 large Hass ripe Avacado, peeled & pitted
2 tsp fresh lime juice
2 tbsp chopped fresh cilantro
1/4 cup finely chopped red onions
2 cloves minced garlic
1 Serrano chili, seeded & chopped
1/4 tsp salt

Directions:
Mash up avacado with fork or an electric mixer. Add remaining ingredients. Mix well. Serve chilled with tortilla chips.

Note: This stuff is the BOMB!

Kris is always changing this recipe around, and making the salad a bit different everytime, but I will give you the main ingredients and let you play around with it as you like. Note: this salad is seriously so good that I could eat it EVERY night!

Ingredients:
>1 cup flour
>2/3 cup vegetable oil
>1/2 cup chopped onion
>1/2 cup chopped green pepper
>1 1/2 stalks celery, diced
>2 cloves garlic, minced
>2 lbs. boneless, skinless chicken thighs, cubed
>6 cups water
>1 pkg. smoked sausage (hot or original)
>Salt & Pepper to taste
>1 bag frozen sliced okra (optional)
>Cajun Seasoning to taste
>Additional Seasonings: chili powder, chipotle seasoning, File Seasoning, Cumin, crushed red pepper flakes, couple shakes hot sauce, garlic powder, season salt & Paprika>Hot Cooked Rice - about 6-8 servings worth

Directions:
Prepare okra first *if using* - add about an inch of oil to a skillet or pan and fry okra to remove filmy taste. Only a couple of minutes. Remove from pan to cool and drain. Set aside

In a large saucepan, combine the flour and oil and cook over medium-low heat for about 20 minutes or until mixture is caramel-colored. Stir constantly to keep from burning.

Add onion, green pepper, celery, garlic and okra to the rue. Cook 5 minutes. Add chicken, sausage, water and seasonings to the pot. Bring to a boil. Reduce heat to medium-low, cover and simmer about one hour or until chicken is done and no longer pink. Ladle gumbo over rice and serve with a bakery roll.

Ingredients:
1 can(15 oz) cannellini beans, rinsed & drained
1/2 cup roasted red peppers, drained & coarsely chopped
3 tbsp fresh lemon juice
2 garlic cloves, cloarsely chopped
2 tbsp extra virgin olive oil
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cup (4 oz) crumbled feta cheese, plus extra for garnish
1 tbsp chopped fresh oregano or 1 tsp dried

Directions:

Combine beans, peppers, lemon juice, garlic, oil, cayenne, salt & black pepper in the bowl of a food processor fitted with a metal blade. Process until smooth.

Add the feta and oregano and pulse to combine. Transfer to a small bowl and garnish with extra feta.

Chill until ready to serve.

Serve with Toasted Pita Chips

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Ingredients:
*1 pkg Lasagna Pasta (9 noodles)
*1 lb lean ground beef
*1 jar Roasted Garlic Ragu Spaghetti Sauce
*1 larger tub 2% Cottage Cheese (2 cups)
*2 cups shredded Mozzarella cheese
*Salt & Pepper

Directions:
1) Start water for noodles; cook as pkg directs. Preheat oven to 350 degrees F.

2) In a skillet, brown the ground beef and drain; return to skillet and add Ragu. Set temperature to low to simmer for about 5 minutes.

3) In a large 13x9 inch casserole dish, layer 3 noodles, 1/2 of the meat sauce, about 1 cup cottage cheese and then top with 1 1/2 cups Mozzarella cheese. Next layer: 3 more noodles, rest of meat sauce, another 1 cup of cottage cheese, another 1 1/2 cups Mozzarella. Top with remaining 3 noodles and remaining Mozzarella cheese.

4) Bake in preheated oven for 15-20 minutes until cheese is bubbling.

Best served with some Green Baby Spinach and a slice of Texas Toast!