Sweet Chicken Chilli

  • 2 T olive oil
  • 2 pounds ground chicken
  • 1 sweet onion, chopped
  • 2 garlic cloves, minced
  • 1/4 C finely chopped green pepper
  • 4 cans (15 oz.) diced tomatoes
  • 2 cans (15 oz.) cannellini beans, drained and rinsed
  • 2 cans (15 oz.) kidney beans, drained and rinsed
  • 6 T yellow mustard
  • 4 T chili powder
  • 2 T cumin
  • 2 t salt (use 1 T if using organic beans)

Heat oil in large pan.  Cook chicken, adding next three ingredients halfway through.  Drain after chicken is thoroughly cooked.  Return to pan and add the remaining ingredients.  Cover and simmer for 45 minutes, or add all ingredients to the slow cooker on low for the afternoon.

Excellent with tortilla chips and sour cream.  (The original recipe called for ground turkey.)

www.cozi.com

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Spaghetti Squash Lasagna

  • 1 spaghetti squash (up to 6 packed cups)
  • 10 lasagna noodles
  • 3/4 pounds ground beef
  • 48 oz. spaghetti sauce
  • 1 C water
  • 1 t. Italian seasoning
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 green bell pepper, chopped
  • 8 ounces cream cheese
  • 8 ounces sour cream
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon dried parsley flakes
  • 8 ounces shredded mozzarella or cheddar cheese, shredded
  1. Put 2-3 inches of water in a large stock pot. Cut squash in half or quarters to fit flesh side down in the pot. Cover and bring to a boil; boil about 15 minutes, until squash is tender. Drain squash and cool. Using a spoon, discard seeds. Scoop out the stringy “spaghetti.”
  2. Brown ground beef in a large pot; drain and rinse. Add spaghetti sauce, water, and Italian seasoning.
  3. Cook the noodles according to package instructions.
  4. In a large stock pot or pan, saute onion and bell pepper in olive oil until tender, adding garlic half way through. Add squash and turn off heat.
  5. In a small saucepan, melt the cream cheese over low heat. Add the sour cream, salt, pepper, and parsley; stir to make a smooth white sauce.
  6. Stir the white sauce into the cooked squash mixture.
  7. Lightly oil two 13×9″ pans and layer noodles, white squash mixture, ground beef mixture, and cheese.  Repeat.
  8. Sprinkle with dried basil or oregano flakes for garnish if desired.
  9. Bake at 350 degrees for 40 minutes.

Adapted from: tammysrecipes.com

I like to do Steps 1, 5, & 6 the day before.

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Tuscan Vegetable Soup

Tuscan Vegetable Soup

  • 1 sweet onion, chopped
  • 4 carrots, sliced
  • 4 stalks celery, sliced
  • 1 large zucchini, diced
  • 2 cloves garlic, minced
  • 2 t dried thyme
  • 1 t dried rosemary
  • 1 t salt
  • 1/2 t black pepper
  • 64 oz. chicken broth
  • 2 (15 oz.) cans of diced tomatoes

Place all ingredients in roaster at 200 degrees for 4 to 5 hours.

  • 1 (15 oz.) can cannellini beans, drained, rinsed, and mashed with a spoon or in the processor
  • 3 (15 oz.) cans cannellini beans, drained and rinsed
  • 4 C spinach leaves, chopped
  • Parmesan cheese, shredded (optional)

Add beans and spinach leaves to roaster. Cook at 300 degrees for 45 minutes.  Top with Parmesan.

Adapted from foodnetwork.com

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Tammy’s Chili

  • 3 pounds ground beef, browned and drained
  • 2 large sweet onions, chopped
  • 2 peppers (We prefer red and yellow)
  • 3 cloves garlic, minced
  • 3 cans diced tomatoes (28 oz. each)
  • 3 cans kidney beans (15 oz. each), rinsed and drained
  • 2 (16 oz.) can tomato sauce
  • 2 T chili powder
  • 2 T ground cumin
  • 1 T salt
  • 1/4 t cayenne pepper
  • 1 t pepper

For serving:

  • shredded cheese
  • sour cream
  • diced avocado
  • freshly chopped cilantro
  • tortilla chips
  • salsa

In very large stock pot, combine all ingredients and bring to a boil.  Reduce heat, cover, and simmer for  1 1/2 to 2 hours, stirring occasionally.  Option: Bake at 200 degrees in a roaster all afternoon or in two slow cookers on low.

from tammysrecipes.com

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San Marino Beef

  • 1 C flour
  • 2 t salt (omit if kosher salt has already been applied)
  • 1 t pepper
  • 3 pounds stew meat
  • 2 (14.5 oz) cans tomato sauce
  • 8 carrots, chopped
  • 1/2 sweet onion, chopped
  • 4 t Italian seasoning
  • 2 t soy sauce
  • 4 bay leaves
  • 1 large broccoli floret, separated
  • hot cooked rice

Combine flour, salt, and pepper in small bowl.  Coat stew meat with flour mixture.  Place in slow cooker on low for 1 hour.  Combine tomato sauce, carrots, onion, Italian seasoning, and soy sauce in bowl; pour over meat. Place bay leaves in sauce and continue cooking on low for up to 4 hours.  Top with broccoli and cook 1 more hour.  Serve over rice.

Adapted from “Favorite All Time Recipes”

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Beef and Lentil Chili

The entire family loves this one!
  • 1 large onion, diced
  • 1 bell pepper (any color), diced
  • 3 cloves garlic, minced
  • 3 pounds ground beef (or small pieces of stew meat)
  • 3 cans (14.5 oz. each) diced tomatoes (or 5 1/2 C diced fresh tomatoes)
  • 1 1/2 T chili powder
  • 1 1/2 T ground cumin
  • 1 T salt
  • 1/2 t pepper
  • dash of cayenne
  • 9 C water
  • 1 1/2 pounds dry lentils (about 3 3/4 C), rinsed

Optional, for serving:

  • shredded cheese
  • sour cream
  • chopped fresh cilantro
  • hot sauce
  • tortilla chips

In a large stock pot, saute onion and bell pepper in coconut oil over medium-high heat until half-cooked. Add garlic. Cook for 3 or 4 minutes. Add ground beef or stew meat. Cook, drain, and return to pan.  Add tomatoes, spices, and water.  Cover and bring to a boil.  Simmer covered, on medium-low heat for at least 30 minutes.  Add lentils and stir.  Cover and simmer for an additional 60 minutes or until lentils are tender.  Continue simmering until you reach the desired thickness.  Serve hot, with optional ingredients of your choice.  Enjoy!

Easy Slow Cooker recipe:

If you use beef stew meat, you can make this chili start-to-finish in your slow cooker.  If you choose to use ground beef instead, brown it in a pan on the stove, drain the grease, and then add it and other ingredients to a 6 quart slow cooker.  (It will barely fit.)  Cook on low for about 6 hours.

From tammysrecipes.com

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Santa Fe Soup

  • 1 1/2 – 2 pounds ground beef
  • large sweet onion, chopped
  • 1 large garlic clove, minced
  • 14 oz. can diced tomatoes
  • 16 oz. can pinto beans, drained and rinsed
  • 16 oz. can black beans, undrained
  • 10 oz. can Ro-Tel tomatoes
  • 16 oz. can kidney beans, drained and rinsed
  • 2 (15 oz.) cans organic corn, drained (or 12 oz. frozen)
  • 1/4 C dry ranch dressing mix, optional
  • 1/4 C ketchup
  • 2 T organic soy sauce, optional
  • 2 t chili powder
  • 1 t ground cumin
  • 1/8 t pepper, optional

Brown ground beef, adding onion and garlic halfway through.  Drain.  Combine all ingredients in large stock pot.  Simmer until heated through.  Serve with shredded cheese, organic corn chips, and sour cream.

Optional:  Add 2 C water and simmer for 2 hours or put it all in a crock pot for the day.

Thank you, Julia!  This recipe is delicious!  Hope you don’t mind my little adaptations.  🙂

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Potato and Leek Soup

In the CrockpotIn the Crockpot

  • 1 1/2 pounds chicken (chopped or diced, cooked and drained)
  • 6 C chicken broth
  • 5 potatoes, diced
  • 2 1/4 C chopped cabbage
  • 2 leeks, diced
  • 1 sweet onion, chopped
  • 3 carrots, diced
  • 1/4 C chopped fresh parsley
  • 1 T salt
  • 2 t paprika
  • 2 small bay leaves
  • 3/4 C sour cream, optional

Combine all ingredients through paprika in slow cooker.  Add bay leaves.  Cover and cook on low 8-10 hours or on high 4-5 hours.  Remove and discard bay leaves.  Stir in sour cream and serve.  Makes 9-12 servings.

Serve with biscuits.

(adapted from Favorite All Time Recipes)

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Cowboy Stew

  • 1 lb. beef stew meat
  • large sweet onion, chopped
  • green pepper, diced
  • 2 T ground cumin
  • 1/3 C flour
  • 6 cans pinto beans, drained and rinsed
  • 16 oz. salsa
  • 16 oz. beef broth

Place all ingredients in slow cooker on low all day.  Serve with tortilla chips or corn bread.

( adapted from www.pacefoods.com)

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Chicken ‘n Noodles

  • 1 1/2 pounds boneless and skinless chicken breast halves
  • 6 large carrots, thickly sliced
  • 4 celery stalks with leaves, cut in 1″ pieces
  • 1 sweet onion, chopped
  • 2 1/2 t salt
  • 1 t pepper
  • 5 C water
  • 2 t dried basil leaves
  • 3 1/2 C dry noodles

Put carrots, celery, and onion in bottom of 6 quart slow cooker.  Add the chicken.  Top with salt, pepper, and water.  Sprinkle basil over top.  Cover and cook on low  until done (6-8 hours).  Turn slow cooker to high and add noodles.  Stir well and cover.  Cook for 1 hour.

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