Chunky Crockpot Chili

2 lbs. lean ground beef

1 medium onion chopped

1 green pepper chopped

1 16 oz. can kidney beans (drained)

1 16 oz. can black beans (drained)

1 29 oz. can tomato puree

1 can condensed beef broth

2 cups of salsa

1 14 oz. can diced tomato (undrained)

1 cup water

1/4 cup chili powder

2 tbsp. Worcestershire sauce

1 tbsp. dried basil

2 tsp. ground cumin

2 tsp. A-1 sauce

2 tsp. garlic powder

1 tsp. salt

1 tsp. pepper

Fritos (optional)

diced green onion (optional)

shredded cheddar cheese (optional)

Brown ground beef and combine with remaining ingredients in a crockpot. Cook mixture on low heat for 6 hours. Serve on top of Fritos and top with green onion and cheddar cheese.

Sweet and Sour Meetballs

1-1/2 lb ground beef
3/4 cup rolled oats
2 eggs
1/2 cup finely chopped onion
1/2 cup milk
1 tsp salt
few grains pepper
1 tsp worcestershire sauce

Combine and form into balls 1-2 inches in diameter to your liking
Put into casserole dish. Pour sauce over and bake at 350 for 30 min.

Sauce
1/2 cup brown sugar
1/2 cup vinegar
1 tsp mustard
1 tsp worcestershire sauce
1/2 cup BBQ sauce

Combine in a saucepan and heat through. Pour over meatballs before baking.

Pork Burritos

1 boneless pork roast (2-4 lbs)

1 can diced tomatoes with green chilis undrained

1/4 cup chili powder

3 TBS minced garlic

2 TBS lime juice

2 TBS honey

1 TBS chopped seeded jalapeno pepper

1 tsp salt

flour tortillas (preferably the uncooked kind)

Cut roast in half and place in a crock pot. In a blender combine the rest of the ingredients (except the tortillas of course) and process until smooth. Pour over roast. Cover and cook on low for 8-10 hours or until meat is tender. Shred pork and put in tortilla. Top with chopped avocado and sour cream.

Slow-Cooked Steak Fajitas

1 1/2 lb. beef flank steak
1 can diced tomatoes with garlic and onion (undrained)
2 garlic cloves, minced
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1 medium onion, sliced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 Tbsp. minced fresh cilantro
2 Tbsp. cornstarch
1 Tbsp. water
12 flour tortillas warmed
Sour Cream
Salsa

Thinly slice steak across the grain into strips; place in a 5 quart slow cooker. Add tomatoes, garlic, coriander, cumin, chili powder, and salt. Cover and cook on LOW for 6 hours. Add onion, peppers, and cilantro. Cover and cook 1 to 2 hours longer or until meat is tender. Combine cornstarch and water until smooth. Gradually stir into slow cooker. Cover and cook on HIGH for 30 minutes or until slightly thickened. Serve mixture on tortillas w/ sour cream and salsa.

Creamy Chicken Lasagne

3 boneless skinless chicken breasts halved
6 cooked lasagna noodles
1 cube chicken bouillon
1/4 cup hot water
1 8 oz. package of cream cheese softened
2 cups of shredded mozzarella cheese
26 ounce jar of spaghetti sauce

Boil chicken for 40 minutes in water. Remove from pan. Cool and shred. Dissolve bouillon in hot water. Mix shredded chicken, bouillon, and cream cheese and 1 cup of the mozzarella cheese. Spread 1/3 of spaghetti sauce at the bottom of a 9 X 11 inch baking dish. Cover with half of chicken mixture. Top with 3 lasagna noodles. Repeat. Top with remaining sauce and sprinkle with remaining mozzarella cheese. Cover with foil. Bake in a pre-heated oven at 350 degrees for 45 minutes.

Homemade spinach and basil pesto

1 1/2 c. fresh basil
2 c. fresh spinach leaves
1/4 c. pine nuts or walnuts
1/2 c. parmesan cheese
2-3 cloves of garlic
about 1/3 c. olive oil
season with salt and pepper


In a small frying pan on med-high heat, toast the pinenuts. Watch them, it doesn't take very long. Add basil, spinach, nuts, cheese, garlic, salt and pepper in food processor. Turn food processor on and slowly add olive oil until it is the consistency that you want.
Yummy on pasta, pizza or french bread.

Chicken Pesto Stromboli

1 loaf Rhodes frozen bread dough, thawed but still cold
1 egg beaten
2 cups of cooked chicken
2 cups of chopped tomatoes
1 cup of chopped spinach (I get it frozen)
1 packet of dry creamy pesto seasoning
2 cups of shredded mozzarella cheese
1/3 cup of Parmesan cheese
1/4 cup shredded mozzarella cheese

Take frozen dough out of package and allow to defrost, but not rise. Mix together cooked chicken, tomatoes, spinach, 2 cups mozzarella cheese, and Parmesan cheese. Prepare pesto sauce. Add sauce to mixture (enough to coat pieces of mixture but not so much that it is dripping). On lightly oiled surface (I use non-stick spray), roll bread dough out into a 10X15 inch rectange. Arrange mixture on dough, leaving 1-inch space along edges. Fold over edges on short sides. Starting along one long side, roll Stromboli up "jelly roll" fashion. Pinch edges together to seal; fold ends under; brush top and sides with beaten egg; Using a sharp knife, cut 1/2-inch deep vents along top; sprinkle with 1/4 cup mozarella cheese. Place stromboli on a baking sheet sprayed with non-stick spray; raise 30 minutes. Preheat oven to 350 degrees. remove plastic wrap and bake 30-40 minutes or until golden brown and cooked through. Let cool and serve.

Stuffed Shells

2 cups ricotta cheese
3 cups mozzarella cheese
1 8-oz pkg. chopped, frozen spinach
1 ½ cups parmesan cheese
1 pkg. large shell pasta
2 tsp. pepper
Favorite spaghetti sauce

Drain spinach. Mix cheeses, spinach & pepper together. Cook pasta shells according to instructions on box. Stuff each shell with cheese mixture. Place in a casserole dish and top with your favorite spaghetti sauce. Bake for 30 minutes at 350°.

Shredded Beef Salad

1 lb. flank steak or roast
1 onion quartered
1 Tbsp. salt
2 garlic cloves crushed
¼ tsp. pepper
1 bay leaf
1 tsp. oregano

Dressing:
3 Tbsp. white vinegar
1 ½ Tbsp. fresh lime juice
1 Tbsp. oregano
1 ½ tsp. salt
½ tsp. pepper
½ cup olive oil

Place meat in crock pot. Cover with water & add onion, salt, cloves, pepper, bay leaf & oregano. Cook on low for 8-10 hours. Remove meat, trim off fat, cut crosswise and shred coarsely. Pour dressing over meat when ready to serve.

Assembly: Toss beef & dressing with one head of leafy lettuce. Serve with cheese, olives, tomatoes, sour cream, salsa, avocado, roasted peppers, chopped cilantro, radishes, corn, onions, etc. Serve with chips or tortillas (fresh or deep fried in oil!)