Heather Bell’s ‘Mama Bell’s Big Family Cooking’ Recipes

After assembly her husband 30 years in the past, Heather Bell by no means dreamed she would transfer to a farm and turn out to be a mom to eight youngsters, however that’s precisely the place her journey has taken her. Now, in her new cookbook Mama Bell’s Big Family Cooking, she’s sharing how she nourishes her hungry brood.

“I’ve all the time cherished cooking and baking for my family members, and every time our household grew on our adoption journey, I needed to broaden my recipes and create new ones that helped every youngster really feel welcomed and cozy,” says Heather, who has over 700,000 followers on Instagram.

Strive one in every of these straightforward and engaging dinner recipes the subsequent time you’re cooking for a crowd! 

GIDEON’S CAJUN SHRIMP BOIL

(Serves 12)

1 (89-oz.) jug orange juice 

1 (16-oz.) bottle lemon juice 

1 (4 1⁄4-oz.) bottle lemon pepper seasoning 

4 tbsp. cayenne 

6 tbsp. Previous Bay Seasoning 

1 (4 1⁄4-oz.) bottle paprika 

2 (4 1⁄4-oz.) bottles garlic powder 

2 (4 1⁄4-oz.) bottles onion powder 

2 (13 1⁄2-oz.) pkgs. andouille sausage, sliced 

2 purple onions, peeled and sliced 

1 (5-lb.) bag small purple potatoes 

12 ears corn, shucked and cut up 

2 (2-lb.) luggage frozen, uncooked, peeled and deveined massive shrimp, tails off 

2 (1-lb.) luggage frozen jumbo sea scallops

Instructions:

1. Mix first 8 substances in a big stockpot. 
2. Add sausage, onions, potatoes and corn; cook dinner over medium-low 20 min. 
3. Cut back warmth to low and add seafood. Simmer 15 min. 
4. Let stand 10 min. Take away sausage, veggies and seafood from inventory; let relaxation 20 min. earlier than serving.

PER SERVING: 737 cal, 37g protein, 119g carbs, 16g fiber, 46g sugar, 18g fats

CAST-IRON LASAGNA

(Serves 10)

4 lbs. floor beef 

1 yellow onion, chopped 

2 tbsp. minced recent garlic 

2 tbsp. dried minced onion 

1 tbsp. garlic powder 

2 tbsp. Italian seasoning 

1 tsp. crushed purple pepper flakes 

2 (24-oz.) jars spaghetti sauce 

3 (14 1⁄2-oz.) cans fire-roasted tomatoes 

12 oz. tomato paste 

16 oz. shredded Italian cheese 

1 (16-oz.) tub ricotta cheese 

8 oz. cream cheese 

2 massive eggs 

1 tbsp. Oregano

1⁄2 tbsp. garlic salt 1 tsp. pepper 

2 (12-oz.) packing containers oven-ready lasagna noodles 

2 cups shredded Cheddar cheese

Instructions:

1. Warmth oven to 375°F. In a big pot over medium, cook dinner first 7 substances 15 min. Add subsequent 3. In a bowl, combine subsequent 7 substances. 
2. Layer a 17″ spherical cast-iron pan with 2 cups sauce, noodles, 1⁄3 meat sauce, noodles, and 1⁄2 cheese combination. Repeat, ending with noodles and sauce. Prime with Cheddar. 
3. Bake 55 min. Serve.

PER SERVING: 867 cal, 65g protein, 46g carbs, 44g fiber, 20g sugar, 44g fats

IZZY’S FAMOUS CARNITAS

(Serves 10)

1 (4-lb.) boneless pork shoulder butt roast 

2 tbsp. smoked paprika 

2 tbsp. dried minced onion 

2 tbsp. garlic salt 

4 (1-oz.) pkts. fajita seasoning 

2 (2-oz.) pkts. onion soup combine 

4 cups water 

1 (40-ct.) pkg. corn tortillas (yellow or white) 

1 (10-oz.) pkg. queso fresco, crumbled 

1 bunch cilantro, chopped

Instructions:

1. In a 10-qt. sluggish cooker, add pork, paprika, minced onion, garlic salt, fajita seasoning, soup combine and water. Cowl; cook dinner on excessive 3 hrs. or till meat begins to fall off the bone. Shred and place cowl again on. 
2. On a big griddle greased with butter, heat tortillas 4 min., till barely brown on either side. Put aside. 
3. Prime tortillas with pork, queso fresco and cilantro. Serve with guacamole*. 

*For guacamole: In a bowl, combine 5 massive ripe sliced avocados, 1 tbsp. chopped cilantro, juice of two limes, 1 tbsp. garlic salt, 2 tbsp. salsa and a pair of tbsp. bitter cream.

PER SERVING: 826 cal, 50g protein, 40g carbs, 10g fiber, 4g sugar, 54g fats