The Mama and Papa's Chili.

So easy...really. The worst part is chopping the onions. :)

Ingredients:

3 lbs ground beef, the leanest you can find.
1 Large can tomato juice
1 Small can tomato sauce
3 Tablespoons chili powder
1 Large onion (chopped)
½ cup vinegar (white)
2 cans Bush's chili beans
2 cans light kidney beans
2 cans tomatoes (diced)
1 pack taco seasoning mix
1 can diced green chilies if you're feeling extra spicy.

Brown ground beef and onion drain fat.
Combine all of the remaining ingredients.
Let simmer for at least an hour, stirring occasionally.

Thats it. We love this with sour cream and crushed tortilla chips. Delish and also great to freeze for later.

Pizza Dough

We are definitely on a pizza kick around here. I have to admit that we do not always make our own dough. Kroger has a great dough in the deli case for about a dollar. However, on the rare occasion I am feeling extra "Betty Crocker-ish" we make our own. Recipe makes 6 dough rounds (8-inches each)

Ingredients:

1 cup warm water 100-110 degrees
1/4 cup olive oil
1 (1/4oz) pkg of dry yeast
2 tsp honey
3 1/2 cup all purpose flour
1 tsp salt
PAM spray

1. Add the first 4 ingredients in a food processor for 20 seconds or until yeast is dissolved.
2. Add flour and salt, pulse about 6-8 times until the dough forms into a ball.
3. Place dough in a large bowl coated with PAM, also lightly coat the dough.
4. Cover and chill for at least 2 hours, up to 24 hours.

*** you can freeze this dough and it lasts 3 months.

Ham and Broccoli Quiche

I love breakfast food...not the pancakes, waffles and such but the meat, eggs and potatoes. I just can't get enough of it. This is an easy and delicious fav in our house. It can also be frozen. So make one for dinner and freeze a second. :)

Ingredients:
1 pie pie crust- we use Pillsbury refrigerated.
1 1/2 cups ham, cubed
1 1/2 cup shredded swiss
1 cup chopped broccoli
4 eggs
1 cup milk
1/2 tsp salt1/2 tsp pepper
1/2 tsp dry mustard


Preheat oven to 375 and place pie crust in the baking dish. Layer the ham, cheese and broccoli. In a separate bowl, beat the eggs and milk. Then stir in the remaining ingredients. Pour over the broccoli. Bake for 30-45 minutes or until knife inserted in the center comes out clean. Let stand for 5-10 minutes.

Stacy's White Chicken Chili

A dear friend that I used to babysit for gave this recipe to my mom years and years ago. This is a family favorite and is more than perfect for this time of year. You can also make it thicker and serve over rice. W=Very hearty and delicious! :)

Ingredients:

1 Tbsp olive oil
3 cloves garlic, minced
1 1/2 tsp cumin
1 1/2 cups chicken broth
2 cups cooked and shredded chicken
1 can white shoepeg corn (Kroger brand is cheap and great!)
1/2 tsp black pepper
1 1/2 cup chopped onion
2 tsp oregano
1/2 tsp powdered ginger
1 bay leaf (broken in half)
2 cups cannenelli beans (1/4 smooshed)
1 1/2 cup monterey jack cheese


1. Saute onions in olive oil in a sauce pan over medium heat, about 5-8 min.
2. Add garlic, ginger, cumin, oregano, and pepper. Stir for 1 minute.
3. Add chicken broth and bay leaf. Cook uncovered on medium high for 5-8 minutes.
4. Remove bay leaf. Add chicken, beans, and corn. Mash at least 1/4 of the beans to thicken the chili.
5. Simmer uncovered for 10 minutes-stir occasionally.
6. Over low heat add Monterey jack cheese a little at a time. Stir.


*This is great as a freezer meal as well. Easiest to freeze in gallon ziplocs and freeze flat. :)

Crock Pot Veggie Chili

Simple, healthy and delish. this is one of those throw it together and hope it turns out kind of thing. We love it and it is so easy.

Ingredients:

1 cup diced carrots
1/2 cup celery, diced
1 onion diced (sweet is best)
16oz sliced mushrooms
1 1/2 cups chopped zucchini
1 cup yellow squash, chopped
1 tbsp chili powder
1 tsp basil
1 tsp pepper
8z can tomato sauce
3 cups V-8 juice
2 14 oz cans diced tomatoes, undrained
1 can pinto beans
1 can black beans
1 can cannelini beans
1 can kidney beans
1 cup frozen corn

1. Saute the 1st 3 ingredients in a large skillet for 10 minutes over medium heat. Add mushrooms, zucchini, and squash. Saute for 3 more minutes.
2. Add chili powder and the next 2 ingredients and saute for 5 more minutes.
3. Stir together tomato sauce and tomato juice in a crock pot. Stir in diced tomatoes and the next 2 ingredients as well as the carrot mixture.
4. Cover and cook on low for 8 hours.

The slick part about this is that you can freeze it after it has cooled. We do this and store it in gallon size ziplocs.

Chicken Burritos

I originally made this recipe for my dad's birthday bash a few years ago and it has been a hit in our circle of friends ever since. Not only is it relatively easy but it is great frozen or left over. I usually make 6 pans at a time and stock the freezer.

Ingredients:
2 pkgs shredded mexican blend cheese
3-4 chicken breasts
2 cans of rotel
1 onion, diced very small
1/2 cup sourcream
1 block cream cheese (do not use low fat)
1 can cream of chicken soup
taco seasoning
a dash of cayenne
16 burrito size flour torillas


This recipe yields 2 9x13 pyrex dishes with 16 burritos. Boil chicken and shred. Return to pan. saute onion with taco seasoning for about 4 minutes in a medium pan in olive oil. Add chicken and cook for another 2 minutes. Then add 1 can of rotel. let simmer for a few minutes then set aside. In a seperate medium size pot add cream of chicken soup, sour cream and cream cheese with the other can of rotel. Over medium heat, stir frequently until the mixture is almost smooth and the cream cheese is melted. Set aside. Add 1/4 cup of the chicken mixture into each tortilla with shredded cheese on top. Roll and place in pyrex seam side down. Top the burritos with the sauce and add cheese to the top. Bake at 375 for about 30 minutes covered. Uncover and bake for another 5 minutes.

*This recipe is excellent frozen as well.

Cream Cheese Chicken

Have you noticed the trend of high sodium recipes? Sorry about that. Rarely do people get the green light to go hog wild with sodium from the doctor, but I am one of those extremely lucky people. :)No really, I have extremely low blood pressure so I am told to get quite a bit of sodium and I have to say I think I like that!

This recipe is from a MOPS cookbook that I purchased a few years ago. Simple, delicious and its a crockpotter! :)

ingredients:
2 lbs chicken
1/2 cup butter
1 envelope italian dressing mix
1 can cream of chix soup
1 block cream cheese

1. Turn crockpot on high and melt butter. When melted add the season mix.
2. Cut chicken in to 1 inch strips, add to crockpot and stir.
3. Cook on high for 2 hours. Remove and cool. Add creamy sauce from the crock pot.

****This can be served immediately or frozen.

Green Rice Casserole

This recipe is from Crystal with www.moneysavingmom.com. This is a family favorite of hers which has quickly become a staple at our house as well. Not only is it delicious, but it is inexpensive and freezes well.

Ingredients:
3 cups cooked rice, white or brown
2 eggs, beaten
1 cup milk
1/3 cup chopped dried parsely (yes 1/3 CUP)
4oz can diced green chiles
2 cups grated cheddar cheese
1/2 cup butter, melted
1/4 tsp black pepper
1 tsp salt
1 small onion, finely chopped

Combine all ingredients and pour into a 9x13 pyrex. Baked covered at 350 degrees for 3o minutes, uncover and bake for 10 more minutes.

PS. this rice goes a very long way. this one pan can feed about 12 people.