Blue Ribbon Chili

This chili is da-bomb. So much flavor and it tasted even better the next day. I have to say I like this better than my "go to" chili recipe. You could eaisly make this in the crock pot too. Just leave it on low for a couple hours, stirring every so often so the bottom doesn't burn.

Debdoozie's Blue Ribbon Chili

2 pounds ground beef (I used ground turkey)
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
1 (8 ounce) jar salsa (I used medium heat, perfect!)
4 tablespoons chili seasoning mix (I used one whole package)
1 (15 ounce) can light red kidney beans
1 (15 ounce) can pinto beans

In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Enchilada's Fantasticas

This recipe is near and dear to my heart. It was given to me many YEARS ago by a sweet woman named Betty Toppa. It was one of the 1st recipes I made my new husband after we got married. Betty was an amazing cook and I learned so many tips and tricks from her in addition to getting some delicious recipes. Betty has passed on but every time I make this, I think of her and smile.

Enchilada's Fantasticas

1lb. ground beef or turkey

2 C picante sauce

(1) 10oz pkg of frozen chopped spinach, thawed and squeezed dry

2 tsp ground cumin

1/2 tsp salt

(1) 8 oz pkg of cream cheese (use low fat, save where you can)

10 flour tortillas, warmed

(1) 14 1/2 oz diced tomatoes, un-drained

2 C shredded cheddar cheese

Preheat oven to 350 F.

Cook meat until browned, breaking into small pieces. Add 1 C picante sauce, spinach, 1 1/2 tsp cumin and salt. Cook and stir 5 min or until most of the liquid has evaporated. Add cream cheese, stirring just until melted. Remove from heat and let cool sightly. Spoon 1/3 C filling into tortilla. Roll up and place in greased 13x9 baking dish. Combine tomatoes, remaining 1 C picante sauce and 1/2 tsp cumin. Mix well. Spoon over enchiladas. Bake at 350 F for 20 min. Sprinkle cheese over enchiladas and return to oven for 2 min or until cheese melts. Serve with additional picante sauce and sour cream if desired.

Easy Pleasing Meatloaf

I don't know if I've said this before but I don't eat red meat. I use to, before my gallbladder suddenly attempted to make an exit out of my body without my consent, but since that episode (or two), I stopped eating it and I feel better. One of the things I missed about not eating beef was this dish. It was one of my FAVORITE. I don't really like the taste of meat (yes, I'm perfectly aware that I have issues) but this meatloaf is soooo good. It's the stuffing that takes it one step further than any other meatloaf recipe I've tried. I now make this with ground turkey and I'm thrilled to say that it turns out just as good!!



Easy Pleasing Meatloaf

2 lb. lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs, beaten
1/2 cup KRAFT Original Barbecue Sauce, divided

PLACE meat, stuffing mix, water, eggs and 1/4 cup barbecue sauce in bowl.
MIX just until blended.
SHAPE into loaf in 13x9-inch baking dish.
TOP with remaining barbecue sauce. Bake 1 hour or until done (160ºF).

Sixteen Minute Beef and Bean Burritos with Mexican Rice

Picture courtesy of The Pioneer Woman

I made The Pioneer Woman's beef and bean burritos tonight. It took way longer than 16 minutes but I'm sure that was due to my chaos in the kitchen. The end result was a very yummy burrito. I used ground turkey and couldn't find the Mexican tomato sauce so I used good 'ole enchilada sauce. Other than those two changes, everything else was according to the recipe. I have to say that the Mexican rice I made to go along with the burritos was absolutely delicious. Just like an authentic Mexican restaurant if you ask me.

16 Minute Beef Burritos

2 pounds Ground Beef
½ whole Medium Onion
1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce
Salt And Pepper, to taste
Cumin, Oregano, Chili Powder, Garlic To Taste
1 can (28 Ounce) Refried Beans
¾ cups Grated Cheddar Cheese
12 whole Burrito-sized Flour Tortillas
Extra Grated Cheese, For Sprinkling
Extra Sauce, For Drizzling
Cilantro Leaves, Optional
Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo

Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.
Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.
Heat tortillas in microwave for one minute.
Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Serve immediately.

Mexican Rice

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Crockpot Sloppy Joes

These ain't yer typical sloppy joes folks. These here joes are sooo much better. Perfect for potlucks too. My co-workers can attest to that!

Crockpot Sloppy Joes

3lbs. ground beef or turkey

1 lg. onion, chopped

1 med. green pepper, chopped

1 bottle of chili sauce

3 Tblsp Worcestershire sauce

3 Tblsp brown sugar

1 small can tomato paste

Brown meat with onion and pepper. Drain. Mix with other ingredients in the crockpot. Cook on low at least 4 hours for best results. Stir occasionally.

Wendy's Famous Chili

I've been making this for YEARS. My Mom thought it was the best chili she'd ever had. My husband still agrees with that! It's even BETTER the next day. Enjoy!

Wendy's Chili recipe

2 pounds ground beef

one 29-ounce can tomato sauce

one 29-ounce can kidney beans (with liquid)

one 29-ounce can pinto beans (with liquid)

1 cup diced onion (1 medium onion)

1/2 cup diced green chili (one can)

1/4 cup diced celery (1 stalk)

3 medium tomatoes, chopped

2 teaspoons cumin powder

3 tablespoons chili powder

1 1/2 teaspoons black pepper

2 teaspoons salt

2 cups water

Brown the ground beef in a skillet over medium heat; drain off the fat.

Using a fork, crumble the cooked beef into pea-size pieces.

In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.

Makes about 12 servings.

Tidbits: For spicier chili, add 1/2 teaspoon more black pepper. For much spicier chili, add 1/2 teaspoon black pepper and a tablespoon of cayenne pepper. And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot. Leftovers can be frozen for several months.

3 Cheese Turkey Manicotti

I've resisted making this recipe simply because I HATE stuffing manicotti shells. I know the tricks, load the stuffing into the ziplock bag, snip off the corner and fill effortlessly. It's never effortlessly. I finally took the plunge and made this simply because it sounded so good. It was worth the pain of stuffing the shells. There...I said it. I'd stuff 'em again because it was that good.

• 3 Cheese Turkey Manicotti
• 
  
• 12 uncooked manicotti shells
• 1 pound ground turkey
• 1 large sweet onion, chopped
• 1 jar (26 ounces) three-cheese spaghetti sauce
• 2 teaspoons sugar
• 2 teaspoons Italian seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 cups (8 ounces) shredded cheddar-Monterey Jack cheese
• 1 carton (15 ounces) ricotta cheese
• 1/2 cup grated Parmesan cheese, divided
• 1 egg

Cook manicotti according to package directions. Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, sugar, Italian seasoning, onion powder and garlic powder. Place 1 cup meat sauce into a greased 13-in. x 9-in. baking dish

Drain manicotti. In a large bowl, combine the cheddar-Monterey Jack cheese, ricotta cheese, 1/4 cup Parmesan cheese and egg. Stuff into manicotti shells. Place shells over meat sauce. Top with remaining sauce. Sprinkle with remaining Parmesan cheese. Cover and bake at 350° for 35-40 minutes or until bubbly. Yield: 6 servings.

One Pot Chili

This was OK. I mean, it honestly reminds me of a healthy version of a chili inspired hamburger helper. It was tasty but need more salt in my opinion but that's easy to add. I did note that the pasta soaked up most of the liquid so it did lose that "chili" type consistency if you catch my drift. It was tasty but I'm on the fence as to whether or not I'd make this again.

One Pot chili

1 pound lean ground turkey
1 small onion, chopped
1/4 cup chopped green pepper
1 teaspoon Crisco® Light Olive Oil or Canola Oil
2 cups water
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (8 ounces) no-salt-added tomato sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 cups uncooked multigrain penne pasta
1/4 cup reduced-fat sour cream
1/4 cup minced fresh cilantro

In a large saucepan coated with cooking spray, cook the turkey, onion and pepper in oil over medium heat until meat is no longer pink; drain.
Stir in the water, beans, broth, tomatoes, tomato sauce, chili powder, cumin and oregano. Bring to a boil. Add pasta; cook for 15-20 minutes or until tender, stirring occasionally. Serve with sour cream; sprinkle with cilantro. Yield: 6 servings (2 quarts).


Nutrition Facts: 1-1/3 cups with 2 teaspoons sour cream equals 384 calories, 10 g fat (2 g saturated fat), 64 mg cholesterol, 598 mg sodium, 47 g carbohydrate, 8 g fiber, 25 g protein

Moo Shu Sloppy Joes

This is my new favorite meal. Hands down. LOVED THIS. Healthy, tasty, cheap...the trifecta of yumm. Try it. You'll love it.

Moo Shu Sloppy Joes

2 teaspoons cornstarch
1/2 cup cold water
1/4 cup barbecue sauce
1/4 cup hoisin sauce
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot
1 teaspoon minced garlic
1/4 teaspoon salt
1 small onion, sliced
1 small sweet red pepper, sliced
2 teaspoons canola oil
1 pound lean ground beef (90% lean)
3 cups coleslaw mix
8 flour tortillas (6 inches), warmed

In a small bowl, combine the cornstarch, water, barbecue sauce, hoisin sauce, soy sauce, ginger, garlic and salt until blended; set aside.
In a large skillet, saute onion and red pepper in oil until crisp-tender; remove and set aside. In the same skillet, cook beef over medium heat until meat is no longer pink; drain.
Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add coleslaw mix; stir to coat. Spoon meat mixture into the center of each tortilla; top with onion mixture. Roll up tightly. Yield: 4 servings.

*NOTE: I used ground turkey in this recipe.

Nutrition Facts: 2 wraps equals 454 calories, 17 g fat (4 g saturated fat), 56 mg cholesterol, 1,387 mg sodium, 43 g carbohydrate, 2 g fiber, 30 g protein.

Tex-mex Chili

I made this for my annual Christmas party and people loved it! It was mildly spicey. Just perfect.

Tex-mex chili

3 pounds beef stew meat
1 tablespoon canola oil
3 garlic cloves, minced
3 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (15 ounces each) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 can (6 ounces) tomato paste
3/4 cup salsa verde
1 envelope chili seasoning
2 teaspoons dried minced onion
1 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Shredded cheddar cheese and minced fresh cilantro

Directions
In a large skillet, brown beef in oil in batches. Add garlic to the pan; cook and stir for 1 minute. Transfer to a 6-qt. slow cooker.
Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until meat is tender. Garnish each serving with cheese and cilantro. Yield: 12 servings (1-1/3 cups each).

"Secret's in the Sauce" BBQ ribs

Wow...these were sooooo good and TENDER. They fell off the bone when trying to get them outta the crock pot. I strained the sauce after cooking, added 1 Tblsp of flour and brought to a boil to thicken it. Served with the ribs. DELISH!

"Secret's in the sauce" BBQ ribs

2 racks pork baby back ribs (about 4-1/2 pounds)
1-1/2 teaspoons pepper
2-1/2 cups barbecue sauce
3/4 cup cherry preserves
1 tablespoon Dijon mustard
1 garlic clove, minced

Cut ribs into serving-size pieces; sprinkle with pepper. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs.
Cover and cook on low for 6-8 hours or until meat is tender. Serve with sauce. Yield: 5 servings

Slow cooker Lasagna

This was REALLY good and REALLY easy! It also leaves plenty of room to doctor it up to your liking. I use ground turkey and next time will let it cook on low only 4 hours because I felt the noodles were too soft at about 5 1/2 hours out.

Slow Cooker Lasagna

1 lb. ground beef
1 jar (26 oz.) spaghetti sauce
1 cup water
1 container (15 oz.) Ricotta Cheese
1 pkg. (7 oz.)Shredded Mozzarella Cheese, divided
1/4 cup Grated Parmesan Cheese, divided
1 egg
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked


BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

Turkey Chili

OH this was sooo good! I think it was the unconventional taco seasoning, salsa and spices that made this so different yet traditional chili. Sound confusing? Try it, it's low fat and YUMMY!

Turkey Chili

3 tablespoons vegetable oil, divided
1 1/2 pounds ground turkey
1 (1 ounce) package taco seasoning mix
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon chili pepper flakes
2 tablespoons tomato paste
1 (14.5 ounce) can beef broth
1 (7 ounce) can salsa
1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
1 (7 ounce) can chopped green chile peppers
1 medium onion, finely chopped
1 green bell pepper, diced ( I used yellow)
1 can pinto beans, undrained
1 can kidney beans, undrained

Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer for at least 3 hours.
Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.