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Crockpot Chicken Stew
Serves 6

6 boneless skinless chicken breast halves (or use thighs, no skin)
2 large onions — thinly sliced
2 cups apple cider
1 14 ounce can chicken broth
1 package baby carrots — 16 oz
1/2 teaspoon rosemary — crumbled with your fingers
1 tablespoon flour
salt and pepper — to taste

In a crockpot, place carrots on the bottom first, then onions in a crockpot. Layer chicken on top, salt and pepper to taste and crush the rosemary over the top as well. Add cider and broth. Turn crockpot on low and cook for 8 hours.

When carrots are tender and all is cooked, drain cooking liquid into a sauce pan and simmer over medium heat till reduced. In a cup, add 1 tablespoon flour and 1/4 cup cold water and blend to make a paste, using a fork. Make sure there are no lumps, then add to simmering cooking juices, blending the entire time with the fork to incorporate flour mixture with the cooking juices. When sauce has thickened, serve over chicken.

Per Serving: 190 Calories; 2g Fat; 29g Protein; 13g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 208mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat.

SERVING SUGGESTIONS: Serve with brown rice and braised kale.

By: Ree Drummond from The Pioneer Woman Cooks

We have the pleasure of sharing this perfect chili recipe with you, courtesy of Ree Drummond, The Pioneer Woman.

This is my go-to chili recipe for everything from Frito pies to chili fries. It can be left very basic or made more interesting with additions like chopped onions, kidney and pinto beans, and cans of diced tomatoes and chilies. But whatever the eventual use, I never make chili without adding a mixture of masa (used in Mexican cooking) and water. While acting as a thickener for the chili, masa also lends a distinctive corn flavor, which gives the chili a wonderful dimension. Make this in huge quantities and freeze smaller portions – I love having chili in the freezer.

Ingredients:

2 garlic cloves

1 teaspoon ground oregano

1 tablespoon ground cumin

¼ teaspoon cayenne pepper (optional)

2 tablespoons chili powder

2 pounds ground beef

One 8-ounce can tomato sauce

1 teaspoon salt

¼ cup masa (corn flour, found in Mexican food section of many supermarkets)

Optional Ingredients:

1 can pinto beans, drained

1 can kidney beans, drained

1 jalapeño, seeded and finely diced

1 can diced tomatoes and chilies (I use the Rotel brand)

For Serving:

Shredded cheddar cheese

Chopped onion

Fritos

Preparation:

Begin by measuring the spices: chopped garlic, oregano, cumin, cayenne, and chili powder.

Place the ground beef in a large pot and throw in the garlic. Cook the beef until brown

And unless you want to tick off your cardiologist, drain off the excess fat.

Pour in the tomato sauce. Followed by the spices and the salt.

Stir together well, cover, and reduce the heat to low. Cover the pot and simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add in ½ cup water at a time as needed.

After an hour, place the masa in a small bowl. Add ½ cup water and stir together with a fork.

Dump the masa mixture into the chili.

Stir together well. Taste, adjust the seasonings, and add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans, jalapeño, and tomatoes if desired. Simmer for 10 minutes.

Serve with shredded cheddar, chopped onion, and Fritos.

Helpful Hint: To freeze the chili, allow it to cool completely, then place it in 1-cup portions in freezer bags. Flatten the bags for easy storage in the freezer.

Serves: 6

Reprinted with permission from Harper Collins.

Recipe: My dad’s turkey chili
Jenny Levison, Souper Jenny Atlanta
Ingredients

* 2 tablespoons extra-virgin olive oil
* 1 large red onion, peeled and chopped
* 1 red pepper, cleaned, cored and chopped
* 1 green pepper, cleaned, cored and chopped
* 1 yellow pepper, cleaned, cored and chopped
* 2 pounds lean ground turkey
* 2 tablespoons of your favorite dark chili powder
* 1/2 cup dark brown sugar
* 2 28-ounce cans chopped tomatoes
* 1 16-oz can of white beans, drained and rinsed
* 1 16-oz can of black beans, drained and rinsed
* 1 16-oz can of dark red kidney beans, drained and rinsed
* 1 16-oz can of chili beans, not drained
* Salt and pepper
* Hot sauce

Preparation

Heat a heavy-duty stock pot and add olive oil. Saute onions and peppers for about 5 minutes or until soft. Add ground turkey and cook thoroughly, adding a little salt and pepper. Add chili powder, brown sugar and tomatoes and simmer for about 15 minutes. Add all beans and heat slowly for another 15 minutes. Add hot sauce and salt and pepper to taste.

Porcupine Meatballs
Taste of Home
4-6 Servings
Prep: 20 min. Cook: 1 hour

Ingredients
1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
2 tablespoons canola oil
1 can (15 ounces) Hunt’s® Tomato Sauce
1 cup water
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce

Directions
In a bowl, combine the first seven ingredients. Add beef and mix well. shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 each) equals 284 calories, 14 g fat (4 g saturated fat), 50 mg cholesterol, 900 mg sodium, 21 g carbohydrate, 1 g fiber, 17 g protein.

MAC AND CHEESE LIKE NOODLES AND CO.

1 lb. elbow noodles
1/4 cup butter
1/4 cup flour
3 cups half and half
1/2 tsp salt
3 Cups Monterrey Jack (or Colby Jack)

Cook pasta according to package directions.

In large saucepan, melt butter. Stir in flour making a roux. Gradually stir in half and half whisking until thickened. Stir in salt. Remove from heat. Add cheese, stir until cheese melts. Top with fancy shredded mild cheddar cheese.

Ingredients:

Servings:

4
Servings Size

*

Update

* 2 teaspoons extra virgin olive oil
* 2 1/2 cups pre-cooked farfalle pasta
* 1/4 cup cubed roma tomato
* 1 tablespoon diced red onion
* 2 dashes kosher salt, and
* cracked pepper
* 1 ounce baby fresh spinach
* 1/4 cup fresh garlic
* 2 teaspoons kosher salt
* 1/4 cup balsamic vinegar
* 1/4 cup sweet white wine
* 1 cup extra virgin olive oil

Change Measurements: US | Metric

Directions:

Prep Time: 5 mins

Total Time: 25 mins

1. 1 Sauté Instructions:
2. 2 In a very hot sauté pan, add: extra virgin olive oil, pre-cooked farfalle (bow-tie pasta), roma tomatoes, diced red onions, kosher salt & cracked pepper.
3. 3 Sear noodles, stirring occasionally until steaming hot.
4. 4 Add: baby fresh spinach, 1 oz. fresca sauce.
5. 5 Toss to combine, serve with freshly shaved parmesan cheese.
6. 6 FRESCA SAUCE: (for 15 servings) 1/4 cup fresh garlic, 2 teaspoons kosher salt, 1/4 cup balsamic vinegar, 1/4 cup sweet white wine, 1 cup extra virgin olive oil.