Quick N Healthy Black Bean Chili

Total Cook Time: 20-30 min Serves 8-10 

• 1.5 lbs of ground turkey or 90/10 hamburger
• 1 Pkt Chili Seasonings
• 2 C diced tomatoes (w/ juice)
• 1C(small) diced green chilies (w/ juice) 
• 3 C Black Beans (w/ juice)
• 1 C Corn (drained)
• 1 Boulion Cube (chicken)
• 3 C water
• 1-2 tsp Cumin
• 1 tsp Cayenne Pepper (Ground) if desired
• 1/3 C Dried Chopped Onions

Brown meat, add in 1/2 of chopped onions. 
Once cooked strain and rinse. 
Return meat back to stock pot add in Chili Seasonings, Boulion Cube, Cumin, Cayenne (if desired) and remaining chopped onions and water. Bring to a boil and let boil for a few min allowing some of the water to cook off. 
While boiling add in Tomatoes, Chilies & Corn and allow to boil for apx 2-5 min. Stir occasionally to keep from scorching bottom. 
Add in Beans while boiling reduce heat and allow to simmer for 10 to 15 min. 


Top with Sour Cream or Cheese Cubes and serve in a bread bowl! 


Dani

Creamy Comfort Potato Soup

Serves 6. Prep time 15min Cook time about 15min.

• 6-10 med/small white potatoes (cubed & boiled w or w/out skins)
• 1 cup chopped carrots (boiled w potatoes) 
• 1 onion chopped
• 1 T butter
• 1 C heavy cream
• 1 can E milk 
• 2 C water
• 1 chicken boulion cube
• 1 can corn
• 1 can cream of chicken
• salt, pepper & celery salt to taste
• abt 2/3 C Instant potatoes 

Boil potatoes & carrots till tender then drain and set aside.
Return stockpot to stove & saute onions w/ butter.
once onions are ready add in water, chicken boulion cube and cream of chicken then bring to a boil. 
Add in corn & continue to boil for a few min add in potatoes & carrots & continue to boil for a few more min. 
Reduce heat to a simmer add in cream and milk. 
Season w salt, pepper (abt 1 Tbs) & celery salt (abt 2 tsp) to taste.
Use a potato masher to break up potatoes, carrots and corn a little but not into mush. 
Finally add in Instant potatoes 1/2 C at a time to thicken the soup up!

It tastes awesome with sourdough or you can add in ham or bacon... Parmesan is not a delicious add in lol.

Dani's Kickin Taco Soup

I have been making Taco Soup like crazy lately and just cannot seem to get enough of it! There is just enough spice, flavor & hartyness for pretty much everyone to enjoy! Total cook time is only about 30 min. and it serves 8 with plenty of left overs! It keeps very well in the fridge and freezes perfectly!

Ingredients:

• 2 lb Hamburger or ground turkey(browned)
• 1 chicken bouillon cube
• 3-4 cups water
• 2 can black beans
• 2 can corn
• 2 can hominy
• 2 can diced tomatoes w/ chilies
• 1 packet taco seasonings
• 1 1/2 cup cubed velveta cheese (cubed)
• 1/3 cup of Dried Chopped Onions

Cooking Instructions:

Brown hamburger or ground turkey in skillet w taco seasonings & chopped onions. 
Drain fat and transfer to med pot. 
Add in water and bouillon cube. 
Set on high and add in corn, hominy, tomatoes & additional taco seasonings to taste and bring to a boil. 
Add in beans followed by cheese, reduce heat to medium high continue to boil for a few min and then reduce to a simmer for 10 min stirring occasionally so cheese doesnt settle and scorch on the bottom. 
Remove from heath. Top with sour cream & tortilla chips!

Danielle

Orange Chicken

Here is a SUPER easy and delicious Orange Chicken recipe! Enjoy!

Ingredients:

2 lbs of Chicken breasts, cut into bite sized pieces

1/2 cup Cornstarch

1/4 cup Flour

2 Eggs

1 cup Oil

1 tsp minced Garlic

1 tbsp ground Ginger

Salt & Pepper

The Sauce

Mix these together in a bowl:

1 1/2 tbsp Soy sauce

1 1/2 tbsp Water

5 tbsp Sugar

4 tbsp vinegar

Zest of 1 Orange

The Chicken

In one bowl mix Cornstarch and Flour. In another bowl mix Eggs with some Salt and Pepper. On the stove heat one cup of oil on the skillet. Dip the Chicken pieces into the dry mixture, and then into the Egg mixture, then drop them onto the skillet. Fry until crispy. Remove cooked Chicken from skillet onto a paper towel lined plate. Put Ginger and Garlic into the skillet and fry for one minute. Then add the sauce and bring to a boil. Mix in the Chicken, then serve over Rice! YUM!

nonna fiorentino's meat sauce

4 lbs. ground veal or beef

8 carrots

4 stalks of celery

1 green bell pepper

1 medium onion

1 can san marzano italian whole plum tomatoes, peeled (the big size can, not the 14 oz.)

1 tsp. nutmeg

1 c. white wine

1/2 c. milk

salt to taste

chop all of the vegetables finely in a food processor. combine in a large pan and sautee in olive oil until soft.  in another large stock pot brown the meat until cooked through.  once veggies are soft, add them to the meat.  puree the tomatoes and add to veggies and meat.  add wine and nutmeg.  let simmer on low heat for one hour.

after an hour, add the milk and let simmer for at least another half an hour.  salt to taste before serving.  it's best served over wide noodles of some sort.

this sauce is delicious and super easy to make.  it freezes really well, so making such a large quantity is a good thing.

Spinach Calazones with Blue Cheese

1 (13.8 ounce) can refrigerated pizza dough OR your favorite pizza crust recipe
4 garlic cloves, minced
1/4 cup (3 oz) crumbled blue cheese
1 1/3 cups sliced mushrooms
4 cups loosely packed baby spinach leaves
Cooking Spray

1. Preheat oven to 425
2. Unroll dough (or roll out homemade dough) onto a smooth surface. Pat out dough to a 12 X 10-inch rectangle. Cut into 4 (6 X 5-inch) rectangles. Sprinkle garlic evenly over dough. Top each rectangle with 3 T cheese, 1/3 C mushrooms, and 1 C spinach. Bring 2 opposite corners to center, tucking in spinach (pockets will be very full) and pinching all points together to seal. Place on a large baking sheet coated with cooking spray.
3. Bake at 425 for 11 minutes or until golden brown.

(Note: I liked this best with a whole wheat crust. You could substitute a milder cheese like Gorgonzola. I have also substituted frozen spinach--cook it in the microwave for a bit to defrost and then squeeze out liquid. Otherwise there will be took much water inside the calazones).

Source: Weight Watchers Five Ingredient 15 minute Recipes

Chicken Rolls

I have made these twice in the past week... I guess I must like them!

• 1 can crescent rolls
• 1 1/2 C. cooked chicken, cubed
• 6 oz. cream cheese
• small diced celery (as much as you want)
• crushed corn flakes

Combine and stir until moistened. Place spoonful of chicken in the center of each roll and pinch shut. Roll each roll in melted buter and then roll in crushed corn flakes. Bake at 375 degrees for about 20 minutes until browned.

Smothered BBQ Chicken

• 4-5 Chicken Breast Halves
• 1/2 cup BBQ Sauce
• 6 Slices cooked Bacon, cut in half
• 1 to 1 1/2 cups shredded cheddar cheese
• 1/2 cup sour cream (optional)
• 1/2 cup tomatoes, chives, or olives (optional)

Grill the chicken breasts until tender but not pink, (I use my Forman) about 6 minutes on each side on medium heat. Prepare bacon and set aside. Place chicken breast halves onto a cookie sheet and use a spoon to spread on BBQ Sauce on top of the chicken breast halves. Place 2 pieces of bacon on top of the breasts and use about 1/3 cup of shredded cheese to smother each one. Put in oven until cheese melts. You may add the sour cream, tomatoes, chives, or olives to you liking.

Garlic Chicken Farfalle

I found this recipe on another food blog~

although I haven't tried it, it sounds tasty!

• 2-3 chicken breasts
• 1 (12 oz.) bottle of Lawry's Mesquite marinade with Lime
• 16 oz. bow tie pasta
• 1 lb. bacon, cooked and crumbled
• 2 to 3 cloves garlic, minced
• 1 cup whipping cream
• 1/2 Tbsp pepper
• 1/2 c. Parmesan cheese
• 1/2 c. butter

Marinate chicken breasts during the day (atleast 4 hours) in mesquite marinade and refrigerate until ready to cook. Grill chicken and cut into strips. Boil pasta according to directions on package. Melt butter, add garlic, whipping cream, pepper, parmesan cheese, and bacon. Whisk together on low heat for 4 to 5 minutes. In a large serving bowl combine pasta, chicken and sauce. Serves 6-8.

Sloppy Joe's

My sister asked me for this recipe...

It is such a yummy meal for the summertime!

• 1 lb Hambuger, ground
• 1/2 Onion, chopped
• 1 8 oz. can Tomato Sauce
• 2/3 cup Ketchup
• 2 Tbsp Brown Sugar
• 1 1/2 Tbsp Mustard
• 1 Tbsp Vinegar
• 1/2 Tbsp Worchestershire Sauce

Brown hamburger and drain excess oil, add onion and saute until soft. Add all other ingredients and simmer on medium-low for about 30 minutes until thick. Serve on buns. Makes about 8 sandwiches.

Italian goodness

Last weekend we had an Italian themed dinner to thank all who serve in our Primary. Our Primary president happily shared the following family recipes for us to prepare and serve. Try them out--they are absolutely delicious, quick and easy to prepare!

Pasta Casserole

(reminds me a bit of Baked Ziti, or a super alternative to homemade Lasagna)

Cook a 1 Lb. box of Rotini, drain

Brown 1 Lb. hamburger

Cut up ½ Lb. pepperoni (cut into quarters)

Cover with 1 Lb. shredded mozzarella cheese

Mix all together with one large jar of spaghetti sauce.

Put in baking dish.

Cover with 1 Lb. shredded mozzarella cheese.

Bake at 350 degrees for 30-45 minutes (until top is melted and lightly browned)

Italian Tomato Salad

5 Roma or Plum tomatoes (quartered)

1 Whole cucumber, sliced (skinned or not skinned, you decide)

1/2 Small onion (sliced)Mix with olive oil and salt to taste.

Best when served with Italian white bread for dipping in the juices and oil!

Enjoy!

Crockpot Chicken with Rice

Tonight for dinner we are having this meal. It is one of my favorites so I thought I would share!

Chicken tenders (enough for you family and left overs! I usually use about half a bag of tenders from BJ's/Cosco)

2-3 cans of Cream of Chicken soup (I use 98% fat free)

1 carton sour cream (I use light)

1 cube of softened cream cheese (I'm using fat free and will let you know how it works!)

1-2 packets of Italian dry seasonings...the kind you make salad dressing with.

Rinse Chicken and put in crock pot (still frozen) Combine all other ingredients. If I am cooking a lot of chicken, the whole bag worth, I'll use three cans of soup. Usually I just use one or two. If the sauce is a bit thick you could add a bit of milk. The chicken will let off juices while cooking and thin the sauce out a bit. I usually add about half a cup of milk.

Cook in crock pot on high for 4-5 hours or low for 7-8 hours.

When the chicken is done take two forks and shred the chicken. Serve over rice! I hope you all try this...it is really good and is good for a crowd

On the Menu this Week!

This week for suppers our family had:
Baked Pork chops
Baked Ziti
Tacos
Spaghetti
New England Boiled Dinner
Chicken Stir Fry
Pancakes and sausage
I agree that this time of year you can feel like you're in a cooking rut! The kids love the Pancakes and sausage and my husband is adjusting to the Breakfast for dinner idea. We usually do it about once a month and do Omelets, Waffles etc.. This time we topped the pancakes with chocolate chips, syrup and fruit.

Chicken Stir Fry

1 pound cut up Boneless Chicken breasts
Fresh Vegetables (Chopped/Grated Carrots, Snow peas, Broccoli etc) and/or
Frozen Vegetables
Water Chestnuts(optional)
Can of Baby corn (optional)
3-4 Crushed Garlic cloves
Oil

Heat Oil in skillet, add Chicken, chopped up Onion and Crushed garlic. Cook for 2-3 minutes. Add the Vegetables, Fresh first then a couple minutes later frozen. Add Water Chestnuts and Baby Corn. Mix all together and cook until vegetables are tender and chicken is cooked through. Stir Fry sauce is optional also. This is great served over any type of Rice.

What's for Dinner???

Okay ya'll...what are you having for dinner tonight?! I thought I would post the recipe I was using tonight and post a few other ideas I had. If you would like one of the other recipe's just let me know! If you would do the same, just post what your family ate this week or last, that would be great.

On the menu tonight: Waikki Sweet and Sour Pork

• 1 1/2 pound pork shoulder, cut into chunks (I use pork chops)
• 1 can pineapple chunks (20 0z)
• 1/4 c. brown sugar
• 2 T cornstarch
• 2-3 T soy sauce
• 1/4 c vinegar
• 1/2 t salt
• 1 small green pepper, cut in chunks
• 1/4 c thinly sliced onion

Brown pork in a small amount of oil. Add 1/2 cup of water; cover and simmer (do not boil) for about 1 hour. Drain pineapple, saving syrup; combine sugar and cornstarch. Add pineapple juice, vinegar, soy sauce, and salt. Cook; stir until thickened. Add pork. Add pineapple, green pepper, and onions the last few minutes. Cook for 3-5 minutes. Enjoy over rice!

One the menu the past week(s):

Stove Top chicken and mashed potatoes, Roast and potatoes, fish and rice, shrimp alfredo, sloppy joes, do not peek chicken, spaghetti, pizza, and stroganoff.

Monte Carlo or Cristo

Jason and I had this for the first time while on our honeymoon. It's now a faviorte in our house.

2 eggs

2 tbsp. milk

4 slices bread

4 tbsp. butter

4 thin slices ham and or turkey

4 slices Swiss cheese

1 tbsp. powdered sugar

Mix together eggs and milk. Dip bread in egg mixture, coating thoroughly on one side. Heat butter in large skillet over medium to low heat, place bread egg side down in skillet. Place the swiss down on the bread in the skillet, and then the ham followed by another peice of cheese. I really like provolone with this too. I guess you can use any cheese.
Cook until the bottom is done to your liking. Dip another peice and put it egg side up on the sandwich allready in the skillet. Then flip the entire sandwich to brown the other side.

Cut in half and sprinkle powered sugar over the top. I like to have a small amount of syrup to dip in.

Sunday Crock Pot Roast

Someone asked for a roast recipe awhile back and I'm just getting around to it. My sister gave me this recipe and it has become one of our favorites:

1 large roast- I use a chuck roast...they seem to be the most tender and I like when roasts fall apart
1 can golden mushroom soup
1/4 cup catsup
1 small onion
1 small bag of baby carrots
1 envelope of Lipton onion soup mix- you don't have to have this but I always add it

Season roast with salt and pepper and brown in a little melted butter. Put carrots in bottom of crock pot and add roast on top. Put sliced onion on top of roast. Mix soup and catsup (and I usually add about 1/2 cup of water) and pour over roast. Sprinkle Lipton onion soup over ingredients in crock pot. Cook on low 10-12 hours or high for 5-6 hours. When done skim grease off the drippings and make a gravy out of it. Serve with mashed potatoes! Supper Yummy!

Cheddar Chicken Pot Pie~

1 cup cooked diced chicken
1 cup frozen broccoli (or vegetable of your choice)
1 (15 ounce) can of cream of mushroom soup
1 (9") pie shell, frozen
Sharp cheddar cheese, shredded

Preheat oven to 375 degrees. Gently combine chicken, vegetables and soup in medium bowl. Pour mixture into pie shell. Sprinkle cheese on top. Bake 45-60 minutes, until cheese is melted and mixture is bubble.

Pulled Pork Sandwiches

1 pork loin roast
Sweet Baby Ray's BBQ sauce
Liquid Smoke (optional)

Put roast in crock pot with about 1/2 c. of water. Let simmer on low for 8-10 hours or high for 4-6 hours. Just before serving, drain excess liquid, and shred pork with a fork. Don't over do...it can get mushy and just get really stringy. Then add BBQ sauce. This is great for a crowd. But I like it because you can make any amount. Serve on crusty rolls or super soft ones. We love both.

(NOTE: the butcher at Costco suggested the liquid smoke. He says that he uses it all the time. I've never tried it, only because I don't own any. But it sounds good)

Enjoy!!

pot roast--in a pot.

i mentioned in the comments on chellae's post that a friend had made a delicious pot roast for me last summer. i emailed him to request his recipe. i'm posting his email below:

Dr. Rob's Pot Roast:
Use a chuck roast or a 7-bone roast no smaller than 3 pounds...bigger if you can. Salt and pepper the meat well...I sometimes use seasoning salt as well.

In a heavy Dutch oven or pot just a little bigger than the meat heat some oil (2-3 Tbs any kind) and brown the meat on all sides...this will help develop a rich flavor...add 1-2 cups of red wine (there is no alcohol in it at the end) which is needed for the acid component for tenderizing and a can or two of beef broth (homemade is better...and chicken broth will work too!) until there is liquid covering half way up the meat...add a couple of quartered onions on top and bring to a simmer...

cook covered on low (also can be done in the oven at 320F) for 3-5 hours turning the roast after 2 hours...the meat will be almost falling apart when it is done...remove meat from pot and wrap in foil and keep warm...

in the pot with the remaining liquid, add quartered waxy potatoes and baby carrots (one medium potato per person and about 1/8-1/4 pound of carrots per person) as well as 2-3 quartered onions (the ones you used before are almost mush by now) and a little salt and pepper and cook until just done (sometimes you need to add some more broth)...Remove vegetables and keep warm...

Thicken gravy/jus if you like (Burre blanc or a little flour and water slurry) and return meat and vegetables to pot to warm...

Serve with a salad and crusty bread...


i can attest to this roast's tastiness. it was absolutely delicious.

Do Not Peek Chicken

Chicken to serve your family...I always use bone in chicken for this recipe
1 C. rice...not instant
2 cans cream of chicken soup...can be reduced fat. The original recipe calls for one can cream of celery/1 can cream of mushroom...but we like the chicken soup
1/2 soup can of milk
1 envelope of dry Lipton onion soup mix

Sprinkle rice evenly over a 9x13 pan. Mix milk and soup together and pour over the rice. Sprinkle half the onion soup over rice. Place chicken pieces over rice and cover with pieces of chicken. Sprinkle remaining onion soup over the chicken. Seal with foil and back for 2-2 1/2 hours at 325 degrees. Enjoy. This is actually one of M's favorite meals.