REAL TEXAS CHILI

1 tbsp canola oil

2 1/2 lb ground beef for chili (this beef is a coarser grind than regular ground beef)
2 lb diced onions
2 cans (28-oz each) diced tomatoes
1 cup water
4 tbsp chili powder
4 tbsp celery flakes
2 tsp salt
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp ground cumin
3/4 tsp powdered mustard
1/2 tsp curry powder
1/2 tsp garlic salt
1/2 tsp ground red pepper
2 cans (4-oz each) green chilies, drained & chopped
1 jalapeno pepper, chopped

Heat the oil in a large skillet; add the ground beef and onions, cooking and stirring until the meat is no longer pink.  Drain the mixture and place in a large slow cooker or crock pot.

Add the tomatoes, water, spices, green chilies, and the jalapeno pepper to the meat and onions.  Stir to blend well.

Cover and cook on high setting for 30 minutes.  Reduce heat to low and cook, stirring a couple of times, 4 to 6 hours.

 

Note: This is a file photo.

LOW-CARB TEX-MEX CHICKEN SOUP

1 can (14.5-oz) diced tomatoes, do not drain

1 can (14-oz) beef broth

2 cups water

1 can (8-oz) tomato sauce

1 medium onion, chopped

1 can (4-oz) green chile peppers, do not drain

1 tsp ground cumin

1 tsp chili powder

1 tsp Worcestershire sauce

1/2 tsp garlic powder

1 pkg (9-oz) frozen cooked Southwestern-flavor chicken breast strips, thawed

8 corn tortillas, torn into 1 to 2-inch pieces

3/4 cup shredded cheddar cheese or Monterey Jack cheese with jalapeno peppers

In a slow cooker combine the tomatoes, broth, water, tomato sauce, onion, peppers, cumin, chili powder, Worcestershire sauce and garlic powder.

Cover and cook on low-heat 8 to 10 hours or on high heat 4 to 5 hours.

If using low setting, turn to high. Stir in the chicken strips. Cover and cook 15 minutes. Stir in the tortillas and serve immediately. Garnish with the shredded cheese.

Yield: 8 servings

Per serving: 189 calories, 6 g fat (3 g sat), 22 g carbs, 13 g protein

TOH file photo for reference

RIO GRANDE DIP

1/2 lb chorizo

2 cans (15-oz each) refried black beans

1 1/2 cups bottled salsa

1 can (4-oz) diced green chilies, do not drain

1 1/2 cups Monterey Jack cheese, shredded

chips or pita wedges for dipping

In a skillet, cook chorizo and onion until browned. Drain off all fat.

In a 3 1/2 to 4-qt slow cooker, combine the meat mixture, beans, salsa, and green chilies; stir to combine.

Stir in the cheese.

Cover and cook on low 3 to 4 hours or on high 1 1/2 to 2 hours.

Serve immediately or keep on keep warm setting up to 2 hours.

file photo

ROUND STEAK WITH HERBS

2 lbs round steak, 3/4-inch thick

1 medium onion, sliced

1 can (10 3/4-oz) condensed cream of celery soup

1/2 tsp dried oregano, crushed

1/4 tsp dried thyme, crushed

1/4 tsp black pepper

Hot cooked whole wheat pasta for serving, optional

Trim fat from steak and cut into serving-size portions. (Note: I once had a butcher in Las Vegas tell me to always cook a round steak whole then cut into serving portions before serving. He said you will have less shrinkage.)

Place the onion in the bottom of a 3 1/2 or 4-quart slow cooker. Place the meat on top of the onion.

In a small bowl, combine the soup and herbs until soup is blended. Pour mixture over the meat.

Cover and cook on low setting for 10 to 12 hours or on high setting 5 to 6 hours.

Serve with the pasta or side of your choice.

file photo for reference only

PICADILLO PITA WEDGES

1 lb lean ground beef or chicken

1 (16-oz) jar salsa

1 medium onion, chopped

1/2 cup raisins

1/4 cup chopped pimiento-stuffed olives

2 tbsp red wine vinegar

3 garlic cloves, minced

1/2 tsp ground cinnamon

1/2 tsp ground cumin

1/4 cup toasted slivered almonds

Toasted slivered almonds

Toasted whole wheat pita wedges

In a large skillet, cook meat until browned. Drain off any fat and place meat in a 3 1/2 to 4-quart slow cooker. Add the salsa, onion, raisins, olives, vinegar, garlic, cinnamon and cumin.

Place lid on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours. Stir in the 1/4 cup toasted slivered almonds. Sprinkle with the additional toasted slivered almonds and serve with the toasted pita wedges.

Serving size of 1/4 cup with 4 pita wedges = 127 calories, 5 g fat (1 sat), 257 mg sodium, 13 g carbs, 9 g protein.

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PORK CHOPS WITH POTATOES AND MUSHROOMS

I don't eat much meat as I just don't like it.  But I do enjoy pork and pork chops are a favorite.  I got this recipe and photo in 2911 from another recipe blog and thought I would share it with you.  Pork chops, potatoes, and mushrooms are three of my favorite foods.  Combine them in an easy slow cooker meal and to me that is a winner!  I think I got this from allrecipes but not sure.

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed golden mushroom soup

1 (1 ounce) package dry onion soup mix

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1/2 cup water

1 onion, sliced

1 (12 ounce) package sliced fresh mushrooms

4 potatoes, halved

4 pork chops

 

Mix together cream of mushroom soup, golden mushroom soup, onion soup mix, brown sugar, Worcestershire sauce, and water in a slow cooker.

Stir in onion, mushrooms, and potatoes.

 

Place pork chops in the mushroom mixture, turning to coat both sides.

 

Cover and cook on Low for 6 hours.

 

Spoon the mushroom sauce over the pork chops and potatoes for serving.

 

Yield: 4 servings

 

Note: For a healthier dish, I suggest using low-fat soups and buying red potatoes and cooking them in the skins.  You can also substitute 1 tablespoon of Splenda Brown Sugar Blend for the 2 tablespoons of brown sugar.

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NEW ENGLAND CLAM CHOWDER

3 or 4 slices bacon, cut-up

1 medium-size onion, chopped
2 cans (8-oz each) clams, drained
3 medium to large garlic cloves, minced
3 medium-size potatoes, peeled and cubed
1 1/2 cups water
1 tsp salt
1/2 tsp freshly ground black pepper
1 can (13-oz) evaporated milk
Extra crumbled fried bacon for garnish, if desired
Chopped parlsey for garnish, if desired

In a medium skillet, cook the bacon and onion until bacon is browned and onion is tender.  Drain off grease and place bacon and onion into a crockpot or slow cooker.  Add the clams, garlic, potatoes, water, salt, and pepper. 

Place the lid on the cooker and cook on low 6 to 8 hours or on high 2 to 4 hours until the potatoes are tender.  During the last hour of cooking, add the milk and stir to blend together well.  Replace lid.

To serve, ladle into bowls and top with garnishes if desired.

Yield: 4 servings

Note: Bing File Photo

BUSY COOK'S STEW

1 1/2 lb lean stew meat

flour for dredging
2 tbsp canola oil
1 large onion, diced
1 large garlic clove, minced
4 large potatoes, chunked
6 large carrots, cut into chunks
1 can Italian-seasoned diced tomatoes
1 1/2 tomato cans of water
1 tsp Worcestershire sauce
salt to taste
freshly ground black pepper to taste

Sprinkle the stew meat with salt and pepper; dredge in flour, shaking to remove excess.

Heat the canola oil over medium-high heat in a large nonstick skillet.  Add the beef and brown on all sides. Remove to a slow cooker or crock-pot.

Add the remaining ingredients to the cooker and stir to blend.  Place lid on cooker and cook on low setting for approximately 8 hours until beef is tender.

Yield: 6 servings

file photo for reference

 

CAFE RIO CHICKEN

 

CROCKPOT CHICKEN FROM A FELLOW BLOGGER

As most of you know I do not eat chicken.  However, my family loves it and you all seem to love chicken recipes.  I have borrowed this easy chicken recipe from a fellow blogger who swears it it delicious.  I will let you be the judge of that!  I like it because it can be the base of so many other recipes and that is always a good idea.

• 2 lbs chicken breasts
• 1/2 a small bottle of zesty Italian dressing
• 1/2 Tbsp. minced garlic
• 1 pkt ranch dressing mix (mixed with 1/2 cup of water)
• 1/2 Tbsp. chili powder
• 1/2 Tbsp. ground cumin

Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours. Shred with fork and serve in salads, burritos, tacos…etc. You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a lickity split meal.

 

RANCH MUSHROOMS FROM CDKITCHEN

1 pound fresh mushrooms

1/2 cup butter, melted
1 envelope Ranch salad dressing mix
Put mushrooms in a crock pot or slow cooker.

Mix melted butter with ranch dressing mix. Pour over the mushrooms & cook on low 3 to 4 hours.

The ranch and butter mixture will look like it will not coat all the mushrooms at first. Let them cook a little and the mushrooms will give off some juice. If not, add just a little water.

file photo