chili
a hearty fall favorite
if you’re like me, you hate reading 8 pages about how someone’s great grandma Muriel used to spend her days toiling on the family farm while also raising 17 kids and creating her very own under water basket weaving university just to get to a recipe.
a long time ago, I read that because recipes can’t be copyrighted, people add these personal stories because it keeps other people from stealing their recipes and posting as their own. while I’m not convinced that’s true, my plan is to cut down on the chatter and get you to the food faster. that being said, I’ll most likely add at least something little to “copyright” my recipe. just in case.
I used to make this with a seasoning I got at Costco called Cowboy Chili, and it was THE BEST. I can’t find that one anymore, so I typically just use the store brand, and it’s still delicious!
photos pending. but honestly, doesn’t most chili look the same anyway?
Chili
Ingredients
- 1lb ground turkey (or meat of choice)
- 1lb ground beef (or meat of choice)
- 1 white onion, diced
- 1 green pepper, diced
- 4-6 cloves garlic, minced
- 3 ~15oz cans fire roasted, diced tomatoes
- 1 28oz can crushed tomatoes (seasoned such as garlic and basil is best!)
- 3 ~ 15 oz cans light red kidney beans, drained and rinsed
- 3 ~15oz cans dark red kidney beans, drained and rinsed
- 2 packets chili seasoning (alternatively, you can use this homemade chili seasoning)
- Olive oil
- Chili toppings of choice (shredded cheese, sour cream, bacon bits, green onions or chives)
Instructions
- Heat olive oil in a large pot.
- Add diced onions and cook until translucent, approximately 5 minutes
- Add minced garlic and cook until fragrant (1-2 minutes)
- Add ground meat and brown, breaking it up into small pieces. (Alternatively, you can heat the meat first and use the fat from the meat to cook your onions and garlic!)
- Add in the green peppers, diced tomatoes, and crushed tomatoes
- Stir in seasoning packets
- Add kidney beans
- Bring to a simmer, cover and cook for 30 minutes and up to 1-2 hours for enhanced flavor stirring regularly.
- Top with grated, sharp cheddar or Monterey jack cheeses, throw on a dollop of sour cream (Greek yogurt works well and is healthier!), and/or diced green onions and enjoy! Our family loves to use Frito scoops as spoons.
Notes
Using ground beef and turkey adds a lot of flavor. If you are looking to decrease your fat intake, you can use lower % fats, but it's not as good with just turkey/chicken.
I'd love to say we use all organic ingredients, but quite frankly, they're expensive. If you have to narrow down which organics you purchase, choose the tomatoes.
It helps to have all of your vegetables chopped before you get started. Additionally, I like to open all of my cans and have the kidney beans rinsed and ready to go while the meat is browning.
baked tacos
a different way to Taco your Tuesday
I originally saw baked tacos on Pinterest. I made them a few times, but I’ve since lost that recipe. I’ve googled and none of them look like what I originally made….so I started winging it. I think I’ve perfected MY version which includes riced cauliflower. the kids have never noticed it’s in there, it increases our veggie intake, and it helps bulk up the filling.
once baked, you can top with whatever you’d normally put on tacos: we love shredded lettuce, Greek yogurt, and one of my all-time faves…La Victoria red taco sauce.
(better pics pending!)
baked tacos
Ingredients
- 10-12 hard corn taco shells
- 1lb ground meat (beef or turkey/chicken, if using poultry add 1tbsp olive oil)
- 1 package riced cauliflower, heated as directed on package (approximately 2 cups, cooked)
- 1 small onion, diced
- 1 15oz can refried beans
- 1 6oz can tomato sauce
- 1 packet taco seasoning
- Shredded cheese of choice to taste- we use about 2 cups (Mexican blend is great)
- 9x13 pan
Instructions
- Preheat oven to 350F
- Brown meat in skillet
- Add in diced onions and cook until translucent
- Add in riced cauliflower
- Mix in refried beans and tomato sauce
- Stir in taco seasoning packet
- Fill each hard shell about 2/3 full with meat/bean mixture
- Top with shredded cheese
- Bake for about 15 minutes or until cheese is bubbly
Notes
You can make the filling ahead of time, but you will need to increase oven time to allow it to reheat. If using “cold” filling, cook for about 15 minutes prior to adding the cheese on the top OR cover with foil during cooking.
chicken parm sandos
quick and easy weeknight dinner
one of Husband’s favorite foods is chicken parmesan, but ain’t nobody got time for that. these chicken parm sandwiches come together in less than 20 minutes and can be personalized for each family member. some of us (cough, Husband, cough) use a LOT of marinara sauce. others, such as myself, like extra cheese.
however you like yours, this quick and easy dinner will quickly be a family favorite. pair with salad or steamed broccoli to round out the meal.
chicken parm sandos
Ingredients
- Frozen, crispy chicken strips (Gardein has a great vegetarian version!)
- Mozzarella cheese (~2 cups but based on preference)
- Marinara sauce (~2 cups)
- Parmesan (about 1tbsp per sando)
- Kaiser roll or hoagie style bread (see notes below!), buttered
Instructions
- bake chicken per directions or heat in microwave
- while chicken is heating, warm marinara in sauce pan
- toast buttered rolls, either in oven pre-heated to 350F for 5-7 minutes or in toaster oven until lightly brown
- place heated chicken on toasted rolls, cover with desired amount of marinara
- top with shredded cheese and place back in oven for 3-4 minutes to melt cheese (or microwave for about 30 seconds)
- sprinkle with pepper flakes if desired and enjoy!
Notes
Use slider buns and chicken nuggets for an easy version that makes it easy to have accurate portions for the littles.
I prefer to use the oven because then I can put all the sandos back in to melt the cheese at the same time rather than individually in the microwave.
tater-totchos
a quick and healthy nachos alternative
if the name of the website didn’t clue you in, I love Mexican food. here’s another way to enjoy Taco Tuesday that the whole family can enjoy.
crispy tater tots are covered with melty cheese, black beans, and any other taco toppings you enjoy. shredded lettuce, diced tomatoes, and guac are a family favorite here.
tater-totchos
Ingredients
- 1 bag (32oz) frozen tater tots
- 1 can black beans (we like the Cuban spiced ones!)
- 1lb ground turkey or beef (can omit or substitute "meat" crumbls to make vegetarian)
- small can (2.2oz) sliced olives
- shredded cheese, 2-3 cups (Mexican or sharp cheddar)
- Diced tomatoes
- Sour cream (or Greek yogurt)
- Salsa
- Diced avocado or guacomole
Instructions
- heat oven to 400F
- spray rimmed cookie sheet with Pam (or line with parchment paper)
- arrange tater tots in a single layer and bake for about 15 minutes, flipping halfway through
- once they are crispy, add shredded cheese, black beans, olives, and any other toppings you want cooked
- once cheese is melted and toppings are warmed, remove from oven with oven mitts*, plate, and serve with desired toppings
Notes
*if I have to tell you to use oven mitts to take something out of the hot oven, we have bigger problems than you potentially burning your hands.