Cowboy Chili

1 - 19-20oz. can Enchilada Sauce
1 - 15-16oz. can Tomato Sauce
3lbs ground turkey (or beef)
1 16oz can kidney beans - drained and rinsed - optional ingredient.
Large splash of worcestershire sauce - optional with gr. turkey (don't need with beef)
1 large onion chopped
1 red or green pepper chopped
3-4 garlic cloves diced or pressed
1 tablespoon chili powder
1 teaspoon sea salt
1 teaspoon cumin

Saute onion, garlic, and pepper in some olive oil.  Add ground turkey and brown.  Add a large splash  worcestershire sauce if using gr. turkey - if desired. Add rest of ingredients and simmer for at least 1/2 hour or add to cock pot and cook on high 4 - 6 hours / 8 hours on low.

Serve with corn bread and/or rice.

White Chicken Chili

White Chicken Chili

1 pound dry great northern beans - soaked 24 hours - then cooked overnight in crock pot.

Add:
 1 can of Lower Sodium (Aldi's brand) Chicken Broth (~15oz) and two cans water
2 or more cloves of garlic - sliced or minced
1 large onion chopped
1 tablespoon Italian seasoning
1 tablespoon gr. Cumin

Simmer 1 hour or until beans tender.

Then add:
1 to 1.5 teaspoons salt
A good shaking of pepper
1 additional can of Lower Sodium Chicken broth
2 cans Sam's club chicken or up to 5 cups chicken

Simmer 15 minutes or until heat through and flavors mixed.

Serve over Tortillas with sour cream, Cheddar cheese, olives, salsa, or whatever you want.

Taco Lentil Rice

http://www.hillbillyhousewife.com/tacolentilsrice.htm

Lentils and Rice Taco


3/4 cup dried lentils

3/4 cup brown rice

4 c. tap water

4 beef bouillon cubes (or 4 t.)

2 t. chili powder

1/2 t. cumin

1 t. onion powder

1/4 t. garlic powder


In a 2-quart saucepan bring the water to a boil. As the water is heating, add the lentils, rice, bouillon, chili powder, cumin, onion powder, and garlic powder. Bring the whole thing to a nice fat boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed. You may serve this as it, topped with a little cheddar cheese if desired. Or you can use it to fill burritos or tacos instead. Both ways are very tasty. This is one of Tommy’s favorite foods in the whole wide world.

If you have never tried lentils and are looking for a way to make them acceptable to the kids, this one is a good bet. Our favorite way to eat it is as a taco filling. If you are having a busy day and don’t have time to cook this on the stove, it can cook in the crock pot on low for about 6 to 8 hours instead. I’ve never cooked it on high, so I’m not sure how quickly it would cook that way. I suspect about 3 hours would be enough.

Variation:

changed the rice and lentils to 1 cup each and added 1/2 cup of water. Everything else I did the same . I put it in my small crockpot on low for four hours and then turned it on high for the last 1 1/2 hours.

Fiber Breakfast Bread

1 Cup Oats
1 Cup Bran
1 Cup WW Flour
1 Cup Sugar (recommend decreasing to 3/4 cup or less)
1 Cup Raisins or Craisin mix
1 Tsp. Salt
1 Tsp. Baking Soda
1 Cup Water
1 Cup Milk

Combine, mixing well.  Bake in greased loaf pan 325 degrees for 50 to 60 minutes (or until knife comes out mostly clean.  Let sit in pan 5 minutes when done, in pan.  Then cool on wire rack for 10 minutes before cutting into it. Bread is moist.

I will sub part of the milk with eggs to see how it will come out.  I also added about 1/4 cup ground flax seed to recipe.

Great Potato Salad

Great Potato Salad

5 medium potatoes, cubed (peeling optional.)
2 large sweet potato, peeled and cubed
1 medium onion, chopped
1 cup mayo
2 tablespoons sugar
1 tablespoon white vinegar
1 tsp. salt
3/4 tsp dill weed
1/2 tsp. pepper

Place potatoes in pot, cover with water and bring to a boil. Simmer for 20 to 30 minutes until tender. Drain and cool.

Combine rest of ingredients in bowl and gently add and toss cooled potato mixture.

Cover and refrigerate over night.

Macaroni Coleslaw

Macaroni Coleslaw

7 oz. macaroni - small size - elbow, ditalini, etc.
1 pkg. 16oz coleslaw
1 small onion chopped fine
1 to 2 celery ribs finely chopped
1 med. cucumber finely chopped
1 med pepper finely chopped

Dressing:

1 1/2 cups reduced fat mayo
1/3 cup sugar
1/4 cup cider vinegar
1/2 tsp. salt
1/2 tsp. pepper

Cook macaroni, drain and rinse in cold water. Combine and Whisk the dressing ingredients together, add coleslaw, onions, celery, cucumber, pepper. Then add well drained macaroni to mix. Cover and refrigerate for at least one hour.

Pinto Bean Tortilla Soup

Pinto Bean Tortilla Soup
(makes 12 to 16 servings @ 109 calories each, 2 grams fat, 4 grams fiber)

1 tablespoon olive oil
1 whole onion, chopped
1 whole red bell pepper, chopped
40 ounces chicken broth, low sodium, low fat
15 ounces diced tomato
15 ounces diced tomato with green chili
1 quart corn
30 ounces pinto beans, canned

1. Saute onion and pepper in olive oil

2. add rest of ingredients and simmer for 15 to 20 minutes

Serve with corn chips, corn bread, or corn tortillas

Creamy Green Vegetable Soup

Creamy Vegetable Soup
Serves 4
1/4 cup olive oil
2 big bunches of green onions,chopped or 3 leeks, chopped
1 onion, chopped
2 stalks celery, chopped
1 quart of chicken or vegetable broth
2 teaspoon dried tarragon
1 teaspoon salt, or to taste
½ teaspoon pepper or to taste
3 to 4 cups diced potatoes
1/4 to 1/2 bag spinach leaves

1. Sauté green onions or leeks, onion, and celery in oil..
2. Add chicken or vegetable broth, tarragon, salt to taste, pepper and diced potatoes.
3. Bring to boil and simmer approximately 15 to 20 minutes, or until potatoes are soft.
4. Add 1/4 to 1/2 bag of spinach. (Makes soup green)
5. Return to simmer for about 5 minutes.
6. Using stick/hand blender, puree soup, add more broth or 1/2 cup milk if you think it is too thick (I have never had to.)
7. Return to simmer one more time, then it is ready to serve.

Depression Cooking With Clara

Pasta and Peas



Egg Drop Soup



Poormans Supper