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Quinoa Chili

Don’t you love chili this time of the year?  I do!  I ran across a quinoa chili recipe a few years ago and messed around with it to make it my own.  It turns out, it’s healthy and very yummy.  My teenage boys were not thrilled when they learned it was a vegetarian quinoa chili, but once they tasted it, they were hooked.  You can play with the spices and hot sauce to your desired taste or try adding corn to the chili.  Add more or less of the vegetable broth to make a more soup like consistency or less to make it thicker.  You may want to add more stock to the leftovers because the quinoa will soak up all the liquid.   This chili is a hearty winter time comfort food.  It has become a staple for our table during the cold winter months.  It makes a great weekly meal and even better left overs.  Add some sliced avocado and squeeze a bit of lime over each bowl before you serve, it’s a fresh and nutritious dish that will certainly please a crowd.

2 TBS Olive Oil

1 Onion, chopped

2 Garlic cloves, minced

3 Carrots, finely chopped

1 Can Tomato Sauce (15 1/2 oz)

2 Cans Black Beans, rinsed and drained (15 1/2 oz)

4 C Vegetable Stock

1/2 tsp Turmeric

1/4 tsp Cinnamon

1/4 tsp Nutmeg

2 tsp Cumin

2 TBSP Chili Powder

1 1/2 C. cooked Quinoa

1 Sweet Potato, cubed

Salt to taste and hot sauce to taste

Heat the olive oil in a medium sized pot over medium-high heat.  Saute the onion, garlic and carrots for about 5 minutes.  Add the tomato sauce, black beans, vegetable broth and spices.  Stir in cooked quinoa and bring everything to a boil and reduce heat to medium-low.  Add the sweet potatoes and cover.  Simmer for about 30 minutes until potatoes are fork tender.  Add desired amount of hot sauce and salt.

 

 

 

 

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Slow Cooker Chicken Tacos

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Easy 3 Ingredient Chicken Tacos

I’m always looking for quick but tasty ideas for dinner during the busy work week.  This taco recipe is hands down the easiest one I have in my dinner rotations.  There are literally only three ingredients.  Not only is is simple and inexpensive, it’s one of my boys’ favorites!  I will usually double the recipe so that we will have great leftovers, a lot of times I’ll use the leftover chicken to make chicken tortilla soup the next night.  I simply put all the ingredients in the slow cooker in the morning before I leave for work.  When I get home later in the afternoon, the house smells so good!!!  Serve the chicken tacos with all your favorite fixings, guacamole, sour cream, shredded cheese, lettuce, tomatoes, black beans, cilantro and refried beans.  Add some chips and salsa and it’s a great family meal!

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 (1.25-ounce) packet taco seasoning
  • 1 (16-ounce) jar of your favorite salsa, (I like to use Herdez mild Salsa)

Directions

  1. Place chicken in the bottom of the slow cooker.
  2. Sprinkle taco seasoning over chicken.
  3. Pour salsa on top.
  4. Cook on low (for 6-8 hours) or high (for 4 hours).
  5. Just before serving, use two forks to shred the chicken.
  6. Stir to evenly distribute salsa throughout chicken.
  7. Serve immediately favorite toppings.

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Chicken Sausage and Potato Skillet

If you are looking for a quick recipe during the weeknights when your schedule is busy, try this skillet recipe.  It’s a great addition to your weeknight rotation and is very simple and versatile.  I was first introduced to the potato skillet years ago when my family visited Silver Dollar City, a theme park in Branson Mo.  They have a wide variety of  skillets options cooking in outdoor kitchens all day throughout the park in massively enormous cast iron skillets.  The smell is incredible!  We tried one and have been eating them ever since, it’s one of our “must do’s” when at Silver Dollar City.  I started making them myself at home, you can really just add what you like and try different ingredients. I like to use chicken sausage but kielbasa would be great, or just do a veggie skillet to make it more healthy.  I also prefer to buy frozen diced potatoes…it saves so much prep time and still tastes great. This recipe is what I typically do for my family:

cooking oil

1 red pepper, chopped

1 green pepper, chopped

1 onion, chopped

1 1/2 C cubed frozen potatoes

1 sweet potato, cubed

2 TBS McCormick Montreal Chicken seasoning

1 TBS seasoning salt

1 garlic clove, minced

3 chicken sausages, browned in a separate pan (I use Aidells Italian Style)

1/4 C chicken stock

salt and pepper to taste

Add cooking oil to large pan, add red peppers, green peppers and onion.  Cook on medium heat until tender.  Add the frozen potatoes and sweet potato and continue to cook on medium heat.  Add the chicken seasoning, salt and garlic.  Let that cook on low while stirring often.

Brown the chicken sausage in a separate pan.  Once sausage is browned, add it to vegetable and seasoning mixture.  Add chicken stock and salt and pepper to taste, continue to cook on medium heat until potatoes are browned and nice and crisp.

Serve immediately.

 

 

 

 

 

 

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Easy Turkey Chili

This is my go to recipe when the weather turns cold and you just need something warm in your tummy.  Just about every time I make chili, I do something different.  I never follow a recipe and will use whatever I have on hand in my pantry.  The following recipe is one that I did and it seemed to be my family’s favorite one so far.  So I quickly jotted down my notes so I can make it again.  Once everything was cooking in the pot, I added a diced up sweet potato.  It gave the chili a little fall flavor as well as nice texture.  Next time I may try butternut squash..or both!  I really liked it. I do add a bit of water if I don’t want it too thick, it’s really up to you.  We like the spice, so I will add more chili seasoning and you could also add a pinch of hot sauce.  Serve with cornbread, sour cream and shredded cheese for toppings.  It’s an easy recipe to double for a crowd as well.

2 TBS olive oil

1 LB lean ground turkey

1/2 C chopped onion

1/2 C chopped green pepper

1 small jalapeño pepper, diced

1 TBS garlic

2 TBS chili powder

1 TBS ground cumin

1/2 tsp salt

1/4 tsp pepper

2 Can Hunts Seasoned tomato sauce for chili

2 Cans chopped tomatoes with garlic and green peppers

2 Cans Bush’s pinto chili beans

1 Can Bush’s black chili beans

paprika-vegetables-green-food-87626.jpeg
Photo by Pixabay on Pexels.com

1 medium sweet potato, cooked and cubed

Heat oil in a large pot over medium high heat and add ground turkey, onion, bell pepper, jalapeño and garlic. Cook several minutes or until turkey is no longer pink and vegetables are tender. Add chili powder, cumin, salt and pepper. Add remaining ingredients and bring to a boil. Reduce the heat and allow to simmer.

Eat

Rotisserie Chicken Pot Pie

The nights are starting to get just a touch cooler around here with fall upon us. It’s not quite cool enough to dig out my cozy sweaters and wrap a scarf around my neck but I am dusting off some of those seasonal recipes I love to make this time of year. Chicken pot pie is one of those dinners that seems to be a hit with everyone’s palette in my family. I love making it, but I do cheat a bit to save on time. For me, using a rotisserie chicken from my local grocery store is the way to go!!! That thing is seasoned perfectly, cooked and ready to be shredded up. My other time saver is using Pillsbury brand prepared dough. Don’t try those generic brands, you’ll drive yourself crazy trying to roll that gummy stuff out…just stick with tried and true Pillsbury, it’s the best and easiest to work with. Lastly, I just pour those cute little frozen peas right into the hot mixture, there’s no need to warm them up first, the rest of the warm ingredients do the job for you. This recipe is so creamy and delicious, it’s the quintessential comfort food. Serve with some mashed potatoes and a fresh side salad, your family will love it and you!

Chicken Pot Pie

Pastry for double crust pie (I use pillsbury prepared crust..shhhhh)
1/2 C onion chopped
1/2 C carrot chopped
1/4 C butter
1/3 C all purpose flour
1/2 tsp salt
1/2 tsp dried sage
1/2 tsp dried thyme
1/8 tsp pepper
2 C chicken broth
3/4 C milk
1 10 oz package frozen peas
3 C shredded rotisserie chicken
garnish with parsley

Prepare pastry in dish and set aside

In a saucepan saute onions and carrots in butter until tender. Stir in flour, salt, sage, thyme and pepper. Add the chicken broth and milk all at once. Cook and stir continually until thick and bubbly. Stir in the frozen peas and chicken and heat until bubbly. Pour chicken mixture into a pie pan that has been prepared with the crust. Add the second layer of crust over the top and seal the edges, discard any extra crust. Using a sharp knife, make four slits in the top. Bake in a 450 degree oven for 15-20 minutes or until pastry is golden brown.