Ingredients
Makes 4 servings
1 bag Rold Gold®pretzel twists
1/8 cup olive oil
1 packet Hidden Valley Ranch® seasonings
1/2 tablespoon Doc Meyers’ Hot Pepper Shake
1 teaspoon garlic powder
Mix pretzel twists and olive oil in a gallon Ziploc® bag and shake well. Mix dry ingredients in a bowl, then add them into the bag with the pretzels and olive oil. Shake well. Pour the mixture out of the bag onto a cookie sheet, and bake for 12-15 minutes at 250 degrees. Let cool, then serve and enjoy. Doc approved snacking!!!
A hearty white chicken chili, with a spicy kick! With the slow cooker doing all of the work, it’s a perfect meal for any night of the week.
Ingredients:
2 lbs. boneless, skinless chicken breast
3/4 C green bell pepper, chopped
3/4 C yellow onion, chopped
1 Jalapeño, diced
3 cloves garlic, minced
3 15 oz. cans Northern white beans
11 oz can corn, drained
1 1/2 tsp dried oregano
1/8 tsp cumin
1/2 tsp ground black pepper
2 tsp salt
32 oz chicken broth
1/4 tablespoon of Doc Meyers’ Hot Pepper Shake
Directions:
Add all ingredients to a 5-6 quart slow cooker. Cook on high for 4 hours. Remove chicken, shred and return to slow cooker and reduce heat to low. Let cook an additional hour. Divide among bowls. Serve with optional toppings such as cheese, scallions, sour cream, etc. Enjoy!!
Ingredients
For The Meatballs
•1 pound Lean Minced Beef
• 1 egg
• 1 slice of white bread (crusts removed)
• 2 tbsp Milk
• 1 tbsp parsley (fresh chopped or dried)
• 1 tbs olive oil
• 1/2 tsp Doc Meyers’ Hot Pepper Shake
For The Sauce
• 500 ml Passatta
• 300 ml vegetable stock (400 ml if you like lots of sauce)
• 1 tbsp parsley (fresh chopped or dried)
• 1 tsp white sugar
• Salt & Pepper to taste
• Angel Hair Pasta (or spaghetti)
• Grated Parmesan (optional)
• Additional 1/2 tsp Doc Meyers’ Hot Pepper Shake
Directions
• Firstly to make the meatballs. Tear the sliced bread into small pieces, put in a bowl and add the milk until the bread soaked it all.
• Then squeeze as much milk as possible out of the bread and add it to a medium sized mixing bowl.
• Add the mince, parsley, Doc Meyers shake, egg and a little salt & pepper to the mixing bowl and thoroughly mix and knead until smooth and even.
• Get out a plate or tray and start to tear small golf ball sized amounts from the mixture. Roll in the palms of your hands until smooth and place on the tray.
• Once all of the mixture is used, put the tray in the fridge and leave for about 20 mins
• For the sauce, add the Passatta, vegetable stock, parsley, sugar, salt and pepper and stir. Simmer on a low heat until later.
• After about 20 mins or once the sauce is made, get the meatballs from the fridge, add a little light olive oil (1-2 tbsp) to a frying pan and cook in batches of about 5 or 6 until browned but not completely cooked through.
• Once all of the meatballs are browned, Add all of the meatballs back to the pan for a couple of minutes and then add to your sauce and simmer for about 15 minutes.
• Now make your angle hair pasta. Once this is ready, serve with your meatballs and add a little Parmesan and parsley to garnish. Enjoy!!
