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Recipes - November 21-27

For the meals planned next week, these are the recipes that I will be using:

 

Easy Crock Pot Chili

1 pound ground meat
1 onion, chopped
1 clove garlic, chopped
2-3 cups cooked beans
1 can condensed tomato soup
1-3 cups chopped tomatoes (canned or fresh)
1 envelope taco seasoning

Brown meat with onions and garlic and place in crock pot. (Can substitute ground turkey or ground chicken if you wish. Vegetarians can use TVP or tofu crumbles instead of beef.) Add beans (I used both kidney beans and pintos), and all other ingredients. Stir in 1-3 cups water and cook on low heat for several hours to let all the flavors mingle.

 

Taco seasoning (homemade alternative to envelope)

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin

 

Pear/apple crisp

2 bosc pears, peeled, cored and sliced
2-3 apples, peeled, cored and sliced
2 tablespoons packed brown sugar
2 tablespoons orange juice (or water)
1-1/4 tsp. pumpkin pie spice
1 cup breakfast cereal, crushed
1/3 cup chopped pecans
3/4 cup frozen (thawed) fat-free whipped topping

Heat oven to 375-degrees F. Spray bottom and sides of square baking dish, 8x8x2 inches, or rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Place pears and apples in baking dish. Mix brown sugar, orange juice, and spice in small bowl; drizzle over fruit. Bake 30 minutes. Sprinkle with crushed cereal and pecans. Bake 10 to 15 minutes longer or until fruit is tender when pierced with a fork. Serve warm or cold with whipped topping.

 

Cucumber salsa

1 cucumber, peeled & chopped
1/4 cup cilantro leaves
1/2 onion, finely chopped
1 Tbsp minced garlic
1 stalk celery, chopped
1/4 c rice wine vinegar
1 Tbsp. lime juice (if you have it)
2 Tbsp. oil

1 Tbsp. sugar

Stir together, chill. At serving time, place lettuce in serving bowls & top each serving with 1/4 cup of the salsa. Serve with choice of dressing. (Ranch, mexican ranch, spicy vinaigrette)

 

Crispy potato wedges

Cut baked potatoes lengthwise into 6 or 8 wedges. Place on baking sheet or in shallow baking pan & coat with cooking spray. Sprinkle generously with desired seasoning mix (any of the Mrs. Dash flavors, spike, or even seasoned salt). Bake at 400 or 450 until edges begin to crisp.

 

Green bean casserole

2 cans Condensed Cream of Mushroom Soup
1 can sliced water chestnuts
1 cup milk
2 bags frozen cut green beans
1 can French Fried Onions

Cook green beans according to package directions. Spray a 3-quart casserole with cooking spray, then stir the soup, milk, beans, water chestnuts and 1/2 of the onions together in the casserole. Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture to ensure even heating. Sprinkle with the remaining onions. Bake 5 minutes or until the onions are golden brown.

 

Mary Potatoes

1 package shredded potatoes (Simply Potatoes brand)
1/2 stick of butter
2 cups of half and half
1 cup parmesan cheese
1 onion, finely chopped

Preheat oven to 400 degrees Farenheit. Grease an 8x8 inch baking dish. Mix all ingredients together with a little salt & pepper and pour into the prepared dish. Bake until browned on top -- about an hour.

I will try to use the hash browns from the signature box instead of the shredded potatoes. I'm also going to double all the ingredients and bake in a 13x9 "brownie" pan to serve the ravening hoard that will be at my house this Thanksgiving.

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