Now for some food!!!
Chili Macaroni Bake
Ingredients
- 1 cup (8 ounces) uncooked elbow macaroni – I also like the Mezzi Rigatoni (the small ones)
- 1 pound ground beef
- 1 medium onion, chopped
- 1 garlic cloves, minced
- 1 can (14-1/2 ounces each) diced tomatoes, undrained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (6 ounces) tomato paste
- 1 can (4 ounces) chopped green chiles, drained (optional)
- ½ teaspoon salt
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon pepper
- 1-2 cups shredded Monterey Jack cheese (depending on how much you like cheese. For me, the cheesier the better
Directions
Cook macaroni according to package directions.
Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Scoop out oil and discard if there’s too much from the beef.
Add garlic; cook 1 minute longer.
Stir in remaining ingredients. Bring to a boil.
Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture.
Preheat oven to 375°.
Transfer mixture into greased 2-qt. baking dish.
Top with cheese.
Cover and bake at 375° for 30 minutes.
Remove cover and bake another 10 minutes.
Easy Minestrone Soup
(Minestrone comes from the Italian word Minestra which means soup!) Easy Soup Soup!
This is an extremely healthy, hearty soup. It can keep in the frig for about a week, and you can freeze it. Serve it with crusty bread (and more cheese
Ingredients
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 1 tablespoon olive oil – I prefer Italian olive oil (EVOO or Light – up to you)
- 1 tablespoon butter
- 2 garlic cloves, minced
- 2 cups reduced-sodium chicken broth
- 2 cans (8 ounces each) no-salt-added tomato sauce
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 tablespoon dried basil
- 1-1/2 teaspoons dried parsley flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1 cup uncooked pasta (Bowtie, Ditalini, Elbow)
- 1/3 cup teaspoons grated Parmesan cheese
Directions
Sauté the celery and onion in oil and butter until tender.
Add garlic; cook 1 minute longer.
Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, basil, parsley, oregano, and pepper. Bring to a boil then reduce heat; cover and simmer for 15 minutes.
Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender.
Ladle soup into bowls.
Sprinkle with cheese. Serve with crusty bread.
Slow Cooker Short Ribs
This is SO easy!
Ingredients
- 2 lbs. short ribs
- 3 large, peeled carrots cut into chunks
- 3 cloves garlic – sliced
- 1 sliced onion (can use leeks if you want)
- 1 8oz. package of mushrooms (optional)
- 2 tsps. Thyme
- 1 8oz. can of beef broth
- 2 cups red wine or alcohol-free wine
Directions
Salt the ribs on both sides and brown in a little olive oil– 2 minutes on each side.
Remove from pan and set aside.
In the same pan, sauté the onion and garlic until wilted.
In crock pot add broth, thyme, wine, carrots, mushrooms if desired, then add the wilted onions and garlic and short ribs to the crock pot.
Set on low for 8 hours.
The meat will fall off the bone!
Slow Cooker Chicken Pot Pie
This one is even easier!
Ingredients
- 10 medium red potatoes, quartered
- 4 large skinless, boneless chicken breast halves, cut into cubes
- 2 (26 ounce) cans condensed cream of chicken soup
- 1 (8 ounce) package baby carrots
- 1 cup chopped celery
- 6 cubes chicken bouillon (Optional)
- 1 tablespoon ground black pepper, or to taste
- 2 teaspoons garlic salt, or to taste
- 1 teaspoon celery salt, or to taste
- 1 (16 ounce) bag frozen mixed vegetables
- I package of biscuits (premade or in a can)
Directions
Put everything into the slow cooker EXCEPT for the frozen vegetables.
Cook on high for 5 hours.
After five hours, add frozen vegetables and cook for one more hour.
Serve with biscuits.