Nothing says Autumn more than a big pot of chili! This recipe was given to me by my dear friend and neighbor, Shannon. It’s super easy and pretty healthy for you too.
1 lb ground turkey
1 lb ground turkey sausage
1 lb 90/10 ground beef
5 carrots peeled and chopped
5 celery stalks, chopped
1 large onion, chopped
Garlic to taste (I use about 3 cloves minced)
1 can each – drained and rinsed: black beans, small white beans, golden hominy (you can find the hominy in any grocery Goya section)
2 cans of diced tomatoes. You can use flavored ones like the Fire Roasted diced tomatoes by Hunt’s or Rotel if you want to add a kick)
1 large can crushed tomatoes
3 packets of McCormick chili seasoning, feel free to add more chili powder to taste. OR any homemade combination instead of premade packets. Example: 5-6 Tablespoons chili powder, 1-2 Tablespoons Ground cumin, 1 Tablespoon paprika, 1 teaspoon dried oregano, 1 teaspoon onion powder)
Sauté the garlic, onions, carrots and celery until tender. Remove from pan and set aside. Brown then drain the meat. Add the vegetables and meat to a large stock or soup pot. Add the spices, diced and crushed tomatoes, and beans. Bring to a slow boil then reduce to low. Cook for several hours. I find that the longer it simmers, the more tender the meat becomes. *Tip: brown the turkey, sausage and beef separately. It’s easier to break up the chunks when you brown the meat in batches, especially the sausage.
Mexican Cornbread Casserole
I guess I must be in a Mexican food lazy kind of mood lately because here is another super easy and delicious pantry meal! The spicy heat goes so nicely with the sweetness of the cornbread. To me, this taste combination says warm and yummy comfort food!
1 lb ground beef (95/5 or 90/10 works great)
1 can Rotel
1 can black beans, rinsed and drained
1 can creamed corn or regular corn (I happened to have creamed corn so I went with it)
1 packet taco seasoning
2 boxes Jiffy cornbread mix
2/3 cup milk (for cornbread mix)
2/3 cup water (for taco meat)
1-2 cups cheddar or Mexican blend cheese
In sauté pan or skillet cook beef as directed on the taco seasoning packet: brown meat, drain off fat, add 2/3 cup water and powder taco seasoning packet.
While the meat is cooking – in a large bowl mix the two boxes of cornbread mix, two eggs and 2/3 cup milk.
Drain and rinse black beans in a colander. Once rinsed, add the can of Rotel to the colander (do not rinse – only drain). I mix the beans and Rotel together in the colander so it’s easier to add to the dish later.
In a greased casserole dish (I used a 9 x 13 pan) pour enough batter to cover the bottom and set the remaining batter to the side. Layer corn evenly on top of cornbread batter. Once the meat is done layer it evenly on top. Next, layer the black beans and Rotel on top of that. Sprinkle some cheese on top of bean mixture. (I don’t use a lot as you will also sprinkle cheese on the very top.) Lastly, spread the remaining cornbread layer evenly on the top. Try to cover completely and then sprinkle with cheese.
Throw in the oven at 350 for about 45 minutes or until the cornbread is firm and golden on top. Serve with a dollop of sour cream. Enjoy!
Super easy and delicious! You can use any fillings but for this one I used pepperoni and a blend of Italian cheeses.
1 bag/package of pizza dough (I use the fresh dough at our local grocery)
Whatever filling you are using: pepperoni, peppers and onions, beef etc
1-2 cups Italian blend cheese or pizza cheese
Coarsely ground salt, to taste
Dried onions flakes
Egg wash – 1 egg whisked with 1 tablespoon water
Preheat oven to 375 degrees. Spray a baking sheet with cooking spray and place dough in the center. Press and pull the dough so it is spread across the baking sheet. Tip: spray hands with cooking spray to help keep the dough from sticking. Once you have the dough spread cover the dough with your fillings. Carefully roll up the dough into a cylinder, pinching the edges to seal. Place the Stromboli seem down on the baking sheet. Brush top with the egg wash and sprinkle with coarsely ground salt and dried onion flakes. Bake at 375 for 30 – 45 minutes. Serve with a salad and you are set!
Side note: the orange tomatoes I used in my salad are called Zima tomatoes. They have a genuine tomato flavor with a nice and subtle sweetness. Perfect for salads or a colorful veggie tray with dip.
This is such an easy pantry meal you don’t have to put much thought into. Perfect for any weeknight dinner. It’s like a deconstructed taco.
1 lb ground beef (I use 90/10)
1 taco seasoning packet
1 jar of your favorite salsa (I used Great Value/Walmart’s black bean and white corn salsa)
1 bag tortilla chips
1 cup cheddar or Mexican blend cheese
Whatever toppings you like on your tacos: cheddar or Mexican blend cheese, tomatoes, lettuce, black or refried beans, black olives, scallions etc
Heat oven to 350 degrees. In sauté pan or skillet cook beef as directed on the taco seasoning packet (ie brown meat, drain off fat, add 2/3 cup water and powder taco seasoning packet). Add the salsa and mix in with the meat.
In casserole dish (I used 2.5 Qt Corningware casserole) put about 2 cups of the broken tortilla chips – enough to cover the bottom well. Top evenly with beef mixture. Sprinkle with about 1 cup cheese. You can really make it your own by adding additional things before topping with cheese like: onions, bellpepper, tomatoes etc.
Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, tomato, 1 cup of crushed tortilla chips and top with sour cream.
Super easy and really gives it a different flavor from the traditional taco night.
Shaved Brussel Sprouts
1 bag of shaved Brussel sprouts (14 oz)
6 slices of bacon
1/2 med onion, chopped
3 garlic cloves, sliced thin or diced fine
1/2 cup chicken or vegetable stock
Salt and pepper to taste
1. Heat a large pan over med-high heat. Add bacon, and sauté for 5 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1-2 tablespoon drippings in pan (discard the remaining grease).
2. Return pan to medium-high heat, and stir in bacon, onion, and Brussels sprouts; sauté 4 minutes. Add garlic, and saute for 4 minutes or until garlic begins to brown, stirring frequently. Add the chicken broth, and bring to a boil. Cook for 4 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally. Remove from heat; stir in salt and pepper.
3 medium tortillas, to fit in a pie pan or that you can cut to fit
1/2 lb ground chuck
1/2 package taco seasoning
2 cups grated cheddar or Mexican blend cheese
1/2 can black beans, drained
1 jar salsa
Diced tomatoes, lettuce or scallions to garnish
Preheat oven to 350 degrees. Spray pie plate or quiche dish. Brown meat and then follow directions on the taco seasoning package but use only half the water. Set meat aside. Place one tortilla on the bottom of pie pan, top with 2-3 tablespoons of salsa. Top with black beans and 1/2 cup of cheese. Add another tortilla, spread meat mixture on top, then 1/2 cup cheese. Add another tortilla and spread 2-3 tablespoons salsa on top. Top with remaining cheese and any other toppings you like (tomatoes, black olives, scallions etc). Bake for 20-30 minutes. Serve with sour cream, tortilla chips and remaining salsa. Enjoy!
Broccoli Cheddar Quiche
1/2 cup whipping cream (light or heavy your choice)
1/2 cup milk
2 cups broccoli, cooked but firm
1/2 sweet onion, chopped
1 cup cheddar cheese, shredded
Pie shell (can use pre formed pie shell or one you roll out)
Salt and pepper to taste
Preheat oven to 325. Sauté onions in olive oil until golden brown. You can throw the broccoli in with the onions if you are using fresh broccoli. I used the steam in a bag and microwaved for half the time. Pour onions and broccoli into the pie shell. Whisk together eggs, milk, whipping cream, salt and pepper, 1/2 cup cheddar. Pour mixture over onions and broccoli. Top with the remaining 1/2 cup of Cheddar. Bake for 1 hour and let set for 5 minutes before serving. You can put just about anything in this quiche: Ham & Swiss for a Quiche Lorraine or change up the meats: cooked bacon, sausage crumbles or pepperoni. Other cheeses: Gruyere, Mozzarella or Parmesan. Be creative and Enjoy!