Green Chile Enchiladas

These were a hit at my house! You could reduce the fat significantly by using fat-free soup & sour cream!

1/2 lb Ground Beef or substitute
3T Taco Seasoning
1 can Chopped Green Chilies
1 can Cream of Mushroom Soup
1 c Sour Cream
10 Tortillas
8 oz shredded cheddar

1. Preheat oven to 350.
2. Brown beef in a large skillet.
3. Stir in taco seasoning & half of green chilies.
4. Stir together remaining chilies, soup & sour cream in a separate bowl.
5. Fill tortillas with about 2T ground beef mixture, roll up, & place in a lightly greased baking dish.
6. Top with half of cheese, soup mixture, & then remaining cheese.
7. Bake 25 minutes.
8. Enjoy hot with Black Beans on the Side.

Ground Beef Substitute for Meat Eaters

This ends up making enough to sub out about a half pound of ground beef.

1/2 T Butter
2T Brown Rice
2T Bulgur
2T Soy Sauce
2c Water
2 Beef Bouillon Cubes
2T Quinoa

1. Saute Rice & Bulgur in butter until lightly browned.
2. Add soy sauce, water, & beef bouillon cubes.
3. Boil until rice is tender.
4. Add quinoa & boil another 5 minutes.
5. Drain well.

Black Beans on the Side

I made this as a side dish, & I started out with doing just one can. My oldest & I decided that one can was not enough!

1T Butter
1 Sweet Onion, diced
2 Garlic Scapes (I think you could also use one garlic clove)
1 can Chicken Broth or 16 oz water
1/4 t Cumin
1/4 t Coriander
1/4 t Oregano
1/4 t Black Pepper
1/2 t Salt, optional (I don't use it)
2 can Black Beans

1. Saute onion in hot butter.
2. Add garlic scapes & saute another 30 seconds or so.
3. Add everything else & simmer 7 to 10 minutes or until the liquid is all gone.
4. Never eat black beans any other way again!

Sweet Lime Chicken

1/4 c Soy Sauce
3 T Honey
1 T Oil
1/2 c Lime Juice
3 cloves Garlic, minced or pressed
1 T Sriracha
3 Boneless Chicken Breast, cut in half

1. Mix all ingredients in a large, Ziploc bag.
2. Marinate in refrigerator 1 hour or more.
3. Grill 6-8 minutes per side or until cooked through.
4. Serve on rice with steamed veggies.
5. Enjoy!
   

Chicken & Broccoli Chowder

This was super fast to make, but the first time I cut the recipe in half because I didn't think we'd like it. WRONG! So, this recipe is actually doubled from the original!

3 T butter
2 chicken breasts, cubed
2 onions, chopped
3 T flour
2 cans chicken broth
2 cans beef broth
3 c milk
2 pkg frozen broccoli
3 c cheddar cheese, shredded
1/2 t pepper

1. Melt butter in large Dutch oven until foaming subsides
2. Cook chicken & onion in butter 10 minutes
3. Stir in broth & milk
4. Bring to a boil, then simmer 10 minutes
5. Stir in broccoli & simmer another 10 minutes
6. Add in 2 cups of cheese & the pepper
7. Stir until cheese melts
8. Serve with remaining cheese

Cheap Slow-Cooker Chili

1 T oil
3 lb Chuck roast, trimmed & cubed
1/2 t pepper
pinch salt
2 onions, chopped
1 sweet pepper, chopped
5 cloves garlic, chopped or pressed
2 cans black beans, drained
1 can beef broth
1 T chili powder
1 t cumin
1 t oregano
1 can diced tomatoes
8 oz tomato sauce
1 c cheddar, shredded
1/2 c green onion, chopped

1. Sprinkle beef with salt & pepper
2. Heat oil in heavy dutch oven & brown beef
3. Put beef in slow cooker
4. Add onion & pepper to dutch oven & cook until onion is translucent
5. Transfer peppers & onion to slow cooker and top with garlic & beans
6. Add beef broth to dutch oven & stir, scraping up fond
7. Add chili powder, cumin, oregano, tomatoes, & tomato sauce to dutch oven, stirring until incorporated
8. Pour dutch oven sauce into slow cooker & stir
9. Cook on low 7 hours
10. Serve topped with cheese & green onion

Indian Trail Cranberry Sauce

This recipe makes about two 10 ounce containers of the sauce. The whole thing is just so easy that I have a hard time believing I ever paid for this stuff! I usually peel the orange & add the peel then I remove the pith & add the sections, but if I'm using clementines, I just quarter them & toss them in. I've heard that you don't have to peel oranges, but I think it would be bitter so I've never tried it. If you do it that way, let me know how it turns out!

1 bag cranberries
1 c sugar
1 orange or 3 clementines

1. Add cranberries & sugar to Ninja Master Prep, blender, or food processor
2. Peel orange, being careful to avoid the pith, and add peel to cranberry mixture
3. Remove pith from orange & discard
4. Quarter orange & add to cranberry mixture
5. Blend to desired texture
6. Pack into 10 ounce packages & freeze

Indian Trail Cranberry Sauce Recipe (from the package label)

2 pkgs (3 oz.) Cherry Flavor Gelatin
2-1/2 cups boiling water
1 cup crushed pineapple (juice and all)
1 pkg. (10 oz.) Frozen Indian Trail Cranberry
Orange Sauce Thawed

1. Dissolve gelatin in boiling water.
2. Stir in Cranberry Orange Sauce & pineapple.
3. Pour into mold.
4. Refrigerate until set

Black-eyed Pea Salad

15 oz. can black-eyed peas, drained & rinsed
2 c corn kernals
1/2 poblano pepper, finely diced
2 green onions, finely sliced
1 t Grey Poupon (don't scrimp on this one)
2 T cider vinegar
2 T oil

1. Mix peas, corn, pepper, & onions together.
2. In measuring cup, whisk mustard, vinegar & oil together.
3. Pour mustard mix over veggies & toss to distribute.
4. Let sit 15+ minutes to let flavors meld. The longer the better.

Essence of Emeril

2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T cayenne pepper
1 T onion powder
1 T dry oregano
1 T dry thyme

Pizza Dipping Sauce

This is the base topping for DeAnn's delicious Pizza Hut Crust. Sometimes we top it with meat & cheese or fresh veggies from the garden, but just as frequently we bake the crust plain & dip it in this delicious sauce!

1 can diced tomatoes
1 can tomato paste (6 oz.)
1 1/2 T olive oil
2 T fresh basil (2t dried)
1 1/2 t dried oregano
1 t sugar
2 cloves garlic
3/4 t salt

1. Mix everything together.
2. That's it!

Corn Salsa

3 c white vinegar
1 c sugar
1 T ground cumin
1 T salt
9 cups corn kernels (about 12 ears)
5 lbs. plum tomatoes, diced (I like to peel them, too)
1 poblano pepper, diced
1 sweet bell pepper, diced
1 large onion, diced
2 cloves garlic, minced or pressed
2 T fresh parsley, chopped
2 T cilantro, chopped

1. Combine vinegar, sugar, cumin, & salt in a large, nonreactive stockpot.
2. Boil mixture 5 minutes.
3. Stir in corn, tomatoes, poblano, sweet pepper, onion, & garlic.
4. Reduce to a simmer for 5 minutes to allow flavor to blend.
5. Stir in parsley & cilantro, bring to a boil briefly, then remove from heat.
   
   To Can (about 8 pints):
   Fill half-pint or pint jars leaving 1/2 inch headspace.
   Process 15 minutes in a boiling water bath.