Chili Pie

1 tbsp vegetable oil
1 small onion, finely chpped
2 cloves garlic, finely chopped
1 lb extra lean ground beef
1 1/2 tbsp chili powder
1 141/2 oz can diced tomatoes
salt
1 15oz can kidney beans, rinsed and drained
1 8oz box corn bread mix
1 larege egg
1/3 cup milk
1 cup grated sharp cheddar cheese

1. Preheat oven to 400'. Warm vegetable oil in a skillet over medium heat. Add onion and garlic; cook, stirring, until softened, about 3 minutes. Add ground beef and cook, stirring to break up meant, until no longer pink, about 5 minutes. Stir in chili powder, tomatoes and 1/2 tsp salt; cook mixture, stirring occasionally, until iquid is almost evaporated, another 5 minutes. Stir in beans and season to taste.

2. White chili is cooking, combine corn bread mix, egg, milk and cheese. Scrape chili into a 9 inch pie plate. Spread batter over chili. Bake until golden, 15-20 minutes. Let stand 5 minutes and serve.

Tips: You can use ground turkey or chicken instead of beef. Or use 2 more cans of beans instead of meat. For more of a bit, try pepepr jack cheese insetad of cheddar. Or add a dash of hot sauce to the meat mixture.

Pizza Slider Burgers

1 lb lean ground beef
1/2 tsp basil leaves
1/2 tsp garlic powder
1/2 tsp oregano leaves
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup pizza sauce or tomato sauce
1/3 cup shredded mozzarella cheese
8 small dinner rolls
pepperoni slices (optional)

Mix ground beef and seasonings in medium bowl until well blended. Shape into 8 patties

Grill burgers over medium heat or cook in nonstick skillet 4-6 minutes per side or until cooked through.

Top each burger evenly with sauce and cheese. Cook 1 minutes longer or until cheese is melted. Serve on rolls with pepperoni slices, if desired.

Grilled Steak with Pineapple Salsa

1 tbs chili powder
1/4 tsp cumin
1/2 tsp minced garlic
1 lb boneless beef sirloin, 1 inch thick
1 15 oz can no sugar added mandarin oranges
1 14.5 oz can diced tomatoes with garlic and onion
1 8 oz can pinapple tidbits in its own juice
1 tbs chopped, seeded jalapeno pepper (optional)
1/2 cup chopped green and red pepper
6 cups torn mixed salad greens

Mix chili powder, cumin and garlic together in a small bowl.
Trim fat from steak. Rub both sides with chili powder seasoning.
Grill steak, uncovered, directly over medium coals for 12-15 minutes.
Stir together oranges, tomatoes, pineapple, green and red pepper and jalapeno.
Thinly slice steak against the grain. Serve steak and salsa over salad greens.

Hamburger Stroganoff

1 bag (12 oz) yolk free egg noodles
1 lb extra lean ground beef
1 large onion, chopped
1 tsp bottled minced garlic
2 cups sliced fresh mushrooms
1 9-oa package frozen french style green beans
1/4 cup dry sherry
1 tbs ketchup
2 tsp dijon mustard
1 1/2 tsp worcestershire sauce
1/2 tsp paprika
1 can (10 3/4 pz) reduced fat cream of mushroom soup
2/3 cup reduced fat sour cream
salt and black pepper

Place the noodles in 2 1/2 quarts of alrady boiling unsalted water and cook 5 mintues.

Heat a 12 inch non stick skillet over medium heat.

Add the beef to the skillet, raise the ehat to medium-hgh, and cook, stirring often, turning and breaking up the meat as it begins to brown. Coarsely chop the onion, adding it to the skillet as you chop. Add the garlic and mushrooms. Continue to cook, stirring frequently, until the meat is crumbled and browned, about 5 mintues. Add the green beatns to the pasta pot, cover the pot to bring it back to a boil, then crack the lid, and cook until the noodles are tender and the beans heated through, about 5 mintues more.

Meanwhile, add the sherry, ketchup, mustard, worcestershire, paprika and mushroom soup to the skillet. Stir well until it is completely incorporated. Lower the heat to simmer the mixture, then add the sour craem and continue to cook, stirring constantly, until the soure cream is completely incorporated, about 1 mintued. Season with salt and pepper.

Drain the noodles and toss to evenly distribute the beans. Place some on each of the serving plates. Top with the sauce and serve.

Serves 6.

Beef and Chorizo Chili

1 1/2 lbs lean ground beef
1/2 lbs chorizo sausage, casings removed, meat cut into 1/2 inch thick slices
1 medium size onion, thinly sliced
2 cloves garlic, minced or pressed
1-4 tbs chili powder
1 tsp each dry oregano leaves and ground cumin
1 can (14 1/2 oz) disced otmatoes in purree
1 can (l lb) tomato sauce
4 -6 cups shredded iceberg lettuce or corn chips
about 2/3 cup each shredded jack cheese and sharp cheddar cheese

Crumble beef into a 3-4 quart microwave safe casserole; add chorizo. Microwave,uncovered, on High for 8-10 minutes, or until beef is no longer pink, stirring every 3 mintues. Spoon off and discard all but 2 tbs of the drippings. Stirn in onion, garlic, chili powder, oregano and cumin. Microwave, uncovered, on HIGH for 3-5 minutes or until onion is soft, stirring after 2 mintues.

Stir in tomatoes, undrained beans, and tomato sauce. Cover and microwave on High for 12-15 minutes or until chili is bubbly all over, stirring every 4 minutes. Let stand, covered, for 3-5 mintues.

Line individual bowls with lettuce and top with chili. Sprinkle with jack and cheddar cheese.

Makes 4-6 servings.

Manicotti

1 box manicotti noodles
1 lb ground beef
3 hot italian sausages
garlic salt, italian seasoning
1 jar prego spaghetti cauce
1 green bell pepper
1 med yellow onion
1 16 oz ricotta cheese
2 handfulls shredded mozarella cheese
2 handfulls colby jack cheese
crumbled feta cheese **optional


1. Boil manicotti noodles as directed on box.
2. In skillet, brown together the hamburger meat and sausage, adding spices to taste.
3. In a large pot, pour spaghetti sauce over medium heat. Add chopped bell pepper and onion. After meat is done, drain, and add to sauce. Lower to low heat and let simmer for 25-30 minutes.
4. In a bowl, mix together the ricotta, 1 handful each of mozarella and colby jack. Add 2-2 tbs of spaghetti sauce.
5. In a large baking pan, spoon a little of the sauce over the bottom of the pan. (this will keep the noodles from sticking to it while cooking). Stuff the noodles with cheese mixture, place in pan, top with sauce and remaining cheese. Bake uncovered for 25-30 minutes.

** For a healthier option, or a lactose free option, mix the feta cheese with a handful of mozarella and stuff shells. This has a bit of a tang if you arent a big feta fan, but is a great option for those looking for something other than ricotta. I usually stuff half with feta and half with ricotta and bake in same pan. Just make sure you remember which ones are which!

Meatball Stew

1 lb ground beef
1 1/2 tsp salt
1/2 tsp pepper
4 medium potatoes, peeled and cut into chunks
1/2 cup water
1/2 cup ketchup
1 1/2 tsp cider vinegar
1/2 tsp dried basil
3/4 cup frozen peas

In a bowl, combine the beef, 1 tsp salt, and 1/4 tsp pepepr. Shape into 1 inch balls. In a large skillet over medium heat, brown meatballs on all sides, drain.

Place the potatoes, carrots and onion in a 3 qt slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil and remainging salt and pepepr; pour over meatballs.

Cover and cook on high for 4 3/4 hours. Stir in peas; cook 15 minutes longer or until the vegetables are tender.

Chicken Soup 1

2 lbs boneless meat cut into 6 or 8 pieces

3 cups water or broth

1 carrot, sliced

8 potatoes

1 onion, sliced

6 pieces squash

6 ears of corn on the cob

1/2 green pepper

1/2 cup rice or noodles

cilantro, paprika, oregano, black pepper and salt to taste

1/2 lb gresh green beans



Put the chicken to boil at a low heat wit the onions, green pepepr and all the spices. When the meat is tender, add the potatoes, carrot and green beans. After 10 minutes, add the squash, rice or noodles, and corn. Cook until the corn and the potatoes are tender.



Option: use beef.