Hearty, Big Batch, Homestyle Recipes From ‘Mama Bell’s Big Family Cooking’ by Heather Bell

After meeting her husband 30 years ago, Heather Bell never dreamed she would move to a farm and become a mother to eight children, but that’s exactly where 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 have always loved cooking and baking for my loved ones, and each time our family grew on our adoption journey, I had to expand my recipes and create new ones that helped each child feel welcomed and comfortable,” says Heather, who has over 700,000 followers on Instagram.

Try one of these easy and tasty dinner recipes the next 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. Old 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 red onions, peeled and sliced 

1 (5-lb.) bag small red potatoes 

12 ears corn, shucked and split 

2 (2-lb.) bags frozen, raw, peeled and deveined large shrimp, tails off 

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

Directions:

1. Combine first 8 ingredients in a large stockpot. 
2. Add sausage, onions, potatoes and corn; cook over medium-low 20 min. 
3. Reduce heat to low and add seafood. Simmer 15 min. 
4. Let stand 10 min. Remove sausage, veggies and seafood from stock; let rest 20 min. before serving.

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

CAST-IRON LASAGNA

(Serves 10)

4 lbs. ground beef 

1 yellow onion, chopped 

2 tbsp. minced fresh garlic 

2 tbsp. dried minced onion 

1 tbsp. garlic powder 

2 tbsp. Italian seasoning 

1 tsp. crushed red 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 large eggs 

1 tbsp. Oregano

1⁄2 tbsp. garlic salt 1 tsp. pepper 

2 (12-oz.) boxes oven-ready lasagna noodles 

2 cups shredded Cheddar cheese

Directions:

1. Heat oven to 375°F. In a large pot over medium, cook first 7 ingredients 15 min. Add next 3. In a bowl, mix next 7 ingredients. 
2. Layer a 17″ round cast-iron pan with 2 cups sauce, noodles, 1⁄3 meat sauce, noodles, and 1⁄2 cheese mixture. Repeat, ending with noodles and sauce. Top with Cheddar. 
3. Bake 55 min. Serve.

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

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 mix 

4 cups water 

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

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

1 bunch cilantro, chopped

Directions:

1. In a 10-qt. slow cooker, add pork, paprika, minced onion, garlic salt, fajita seasoning, soup mix and water. Cover; cook on high 3 hrs. or until meat starts to fall off the bone. Shred and place cover back on. 
2. On a large griddle greased with butter, warm tortillas 4 min., until slightly brown on both sides. Set aside. 
3. Top tortillas with pork, queso fresco and cilantro. Serve with guacamole*. 

*For guacamole: In a bowl, mix 5 large ripe sliced avocados, 1 tbsp. chopped cilantro, juice of 2 limes, 1 tbsp. garlic salt, 2 tbsp. salsa and 2 tbsp. sour cream.

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