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Vegetarian Chili
The smoky, complex flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too. This chili recipe is gluten free as written (just be sure your garnishes are also gluten free), and vegan (unless you top it with dairy products like sour cream or cheese). Recipe yields 4 large or 6 moderate servings of chili.


The best vegetarian chili - so easy to make with basic ingredients! cookieandkate.com
INGREDIENTS
2 tablespoons olive oil
1 medium red onion, chopped
1 large red bell pepper, chopped
2 medium carrots, chopped
2 ribs celery, chopped
1/2 teaspoon salt, divided
4 cloves garlic, pressed or minced
2 tablespoons chili powder*
2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika*
1 teaspoon dried oregano
1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
2 cups vegetable broth or water
1 bay leaf
2 tablespoons chopped fresh cilantro, plus more for garnishing
1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.

INSTRUCTIONS
In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from heat.
For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender and blend until smooth, then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
Add the chopped cilantro, stir to blend, and then mix in the vinegar, to taste. Add salt to taste, too—I added 1/4 teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days (I haven’t tried, but I bet it would freeze well, too).


Recipe from Cookie and Kate: https://cookieandkate.com/2015/vegetarian-chili-recipe/
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Braised Balsamic Chicken


"This chicken is good with either rice or pasta. Green beans make a nice side dish."

Ingredients

  • 6 skinless, boneless chicken breast halves
  • 1 teaspoon garlic salt
  • ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 1 (14.5 ounce) can diced tomatoes

  • 1/2 cup balsamic vinegar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme

Directions


  1. Season both sides of chicken breasts with garlic salt and pepper.
  2. Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
  3. Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Whole Wheat Pancakes




Whole Wheat Pancakes

1 C whole wheat kernals
1 1/2 C buttermilk (divided) or use 2 Tbs. vinegar in regular milk
2 eggs
1/2 tsp. salt
1/4 C vegetable oil
2 tsp. baking powder
1 tsp. baking soda
3 TBS. brown sugar

Blend wheat and 1 Cup milk in the blender on high for 4 minutes. (Length of time depends on how powerful your blender is.) Add the remaining ingredients and blend. You may only need to add 1/4 c more of the milk if its going to be too runny.
Cook on a preheated griddle.
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Mexican Zucchini Soup

INGREDIENTS
  • 1 1/2 tsp butter
  • 1/3 cup chopped yellow onion (1 very small onion or 1/4 of a medium onion)
  • 2 cups unpeeled, diced zucchini (2 very small zucchini or 1 smallish-medium one)
  • 1 1/2 cups corn kernels (about 2 ears of corn, or use frozen)
  • 2 Tbsp minced jalapeno or other green chilies (canned is fine)
  • 2 cups vegetable broth
  • 1/8 tsp ground black pepper
  • 1 cup milk of your choice (I like using lite coconut milk)
  • 2 oz. Monterey Jack cheese, diced
  • salt to taste, if necessary
  • minced fresh parsley (optional for garnish)
  • nutmeg (optional)
INSTRUCTIONS
  1. In a pot, heat butter over medium heat. Add onion and saute until beginning to soften, about 3 minutes.
  2. Add the zucchini, corn, jalapeno, broth, and pepper. Bring to a boil and simmer until zucchini is tender, about 5 minutes.
  3. Stir in milk. Remove from heat and stir in cheese. Salt to taste if necessary.
  4. Serve immediately, garnished with parsley and a pinch of nutmeg. Enjoy!
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Simply Sour Cream Chicken Enchiladas

This is a 5 star recipe, courtesy of Food.com

INGREDIENTS

  • 1 lb chicken breast, diced

  • 1 medium onion, minced

  • 1 tablespoon vegetable oil

  • 8 (8 inch) flour tortillas, softened

  • 1 1/2 cups grated monterey jack cheese or 1 1⁄2 cups Mexican blend cheese, divided

  • 1/4 cup butter

  • 1/4 cup flour

  • 1 (15 ounce) can chicken broth

  • 1 cup sour cream

  • 1 (4 ounce) can chopped green chilies or 2 fresh chili peppers, minced
DIRECTIONS

  1. In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
  2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
  3. Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
  4. Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
  5. Remove from heat; stir in sour cream and green chilies.
  6. Pour sauce evenly over enchiladas.
  7. Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
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Cream Cheese and Chicken Taquitos




You don't have to fry these, but they are delicious that way! I might try baking them next time but the chicken mixture... YUM!

Ingredients
  • 3 cups cooked shredded chicken
  • 6 ounces ounces cream cheese, softened
  • ⅓ cups sour cream
  • ½ cups salsa
  • 1½ cups colby jack cheese
  • 1½ cups chopped baby spinach, stems removed
  • 12 6 inch corn tortillas
  • vegetable or canola oil, for frying

Directions
  1. Heat ½" oil in a sauce pan on medium heat.
  2. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack and spinach. Add salt and pepper to taste.
  3. Once oil is hot enough (place hand over pan, above oil, to feel heat), add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread out. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides.
  4. Repeat until all the tortillas are filled, rolled and fried.
  5. Set on paper towels to drain.
  6. Serve warm and ENJOY!
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Chicken Rice Soup - by Mary


 Chicken Rice Soup
Recipe courtesy of Ree Drummond

Chicken Rice Soup
Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:6 servings
Level:Easy
Ingredients

3 boneless, skinless chicken breasts
Olive oil, for drizzling
1/4 teaspoon ground thyme
Salt and freshly ground black pepper
2 tablespoons butter
3 stalks celery, finely diced
2 carrots, finely diced
1 onion, finely diced
1 red bell pepper, finely diced
2 sprigs fresh thyme, leaves only
Pinch turmeric
8 cups low-sodium chicken broth
2 cups long-grain rice
Minced fresh parsley, for serving
ADD CHECKED ITEMS TO GROCERY LIST
Directions

Preheat the oven to 400 degrees F.
Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside.
In a pot over medium heat, melt the butter and saute the celery, carrots, onions and bell peppers for 3 to 4 minutes. Sprinkle with the fresh thyme and turmeric and cook for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer and simmer 30 minutes.
Prepare the rice according to the package instructions; keep warm.
Shred or chop the chicken and add it to the pot with the soup. Simmer for another 15 minutes. Stir in the rice and minced parsley and serve.
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Strawberry Shortcake


Strawberry Shortcake

courtesy of NYT, 5 star recipe


INGREDIENTS


  • 2 pints ripe, well-rinsed strawberries
  • ½ cup sugar, or more to taste
  • 4 cups flour
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • 5 teaspoons baking powder
  • 1 ¼ cups butter
  • 3 cups whipping cream
  • ¼ teaspoon vanilla extract

  • PREPARATION

    1. Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the 1/2 cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.
    2. Preheat oven to 450 degrees.
    3. Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry. Add 1 1/4 cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about 1/2-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds - 2 rounds per serving.
    4. Use a little of the butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.
    5. Remove from the oven, and pull shortcakes apart. Brush the insides with some of the remaining melted butter.
    6. Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.
    7. Place a bottom half of a shortcake on each plate. Top with a generous spoonful of berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.
    • *Extra shortcakes may be frozen, but they should be warmed before using. They are also good toasted for breakfast. 
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Green Bean Casserole

Grandma's Green Bean Casserole

Green Bean Casserole 
(a favorite at Thanksgiving)

2 T Butter
2 T All-Purpose Flour
1 t Salt
1 t Sugar
1/4 cup Diced Onion
1 cup Sour Cream
3 cans French Style Green Beans
2 cups Shredded Cheddar Cheese
1/2 cup crumbled Ritz crackers
1 T Butter, melted

  1. Preheat oven to 350 degrees F.
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
  3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
  4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
  5. *Rich and NOT Low cal...but delicious.
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7 Can Mexican Soup


  • From the Pioneer Woman.
  • 1 can Meat-only Chili
  • 1 can 15-ounce Kidney Beans
  • 1 can (15 Ounce) Pinto Beans
  • 1 can (15 Oz. Size) Black Beans
  • 1 can 15-ounce Diced Tomatoes
  • 1 can (15-ounce) Corn (I Used Fiesta Variety)
  • 1 can (10 Ounce) Rotel
  •  Salt And Pepper, to taste
  • 8 ounces, weight Velveeta, Cubed
Without draining the cans, empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chilies into a large pot over high heat. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.

Dice the cheese and stir it into the soup until melted. Serve immediately.
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Peanut Butter Cup Cookies



  • Peanut Butter Cup Cookies

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
 


  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
  2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
  3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
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Creamy Chicken Soft Tacos
Creamy Chicken Soft Tacos

4 frozen boneless, skinless chicken breasts
1 jar (16 ounces) salsa
1 cup sour cream
6-8 flour tortillas

Place chicken in greased 3 1/2 to 4 1/2 quart slow cooker.  Pour salsa over the top.  Cover and cook on high heat 6-8 hours or on low heat 10-12 hours.  Shred chicken by pulling apart with two forks.  During last hour of cooking, stir in sour cream.  Makes 6-8 servings.

Fold chicken inside warm flour tortillas.

This is another SUPER SIMPLE crockpot meal we love.  We don't add the sour cream and usually use Medium salsa (it's not spicy once cooked) and it has plenty of flavor.  Literally, frozen chicken and a jar of salsa.  That's it! And you can't beat the cleanup!
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Crockpot Lasagna
Crockpot Lasagna

12 lasagna noodles, uncooked
1 pound ground beef, browned and drained
1 teaspoon Italian seasoning
1 jar (28 ounces) spaghetti sauce
1/4 cup water
1 carton (16 ounces) cottage cheese
2 cups mozzarella cheese, grated

Break noodles in half. Place half of the noodles in bottom of greased 4-quart slow cooker. Stir Italian seasoning into meat and spread half over the noodles already in slow cooker. Then layer half of the sauce and water, half of cottage cheese, and half of mozzarella cheese over beef.  Repeat layers. Cover and cook on low heat 4-5 hours. Do not cook more than 5 hours. Makes 6-8 servings.

Crockpot meals have been my go to since Evie arrived.  This is by far the easiest lasagna I've ever  made. Caleb hates cottage cheese but you don't notice it in this. Also, make sure you add the full 28 ounces of sauce.  I added a normal jar of 24 oz the first time and it was too dry.  Enjoy!
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Fresh Corn Salad
Fresh Corn Salad
Recipe courtesy of Ina Garten

Fresh Corn Salad
Total Time:
13 min
Prep:
10 min
Cook:
3 min
Yield:4 to 6 servings
Level:Easy
Ingredients

5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves
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Directions

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
1999, The Barefoot Contessa Cookbook, All Rights Reserved
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Layered Chocolate Pudding Dessert with Salted Pecan Crust

Layered Chocolate Pudding Dessert with Salted Pecan Crust

Prep: 25 Minutes Level: Easy 
Cook: 20 Minutes Serves: 24 

Ingredients

  •  FOR THE SALTED PECAN CRUST:
  • 1-1/2 cup All-purpose Flour
  • 1/2 cup Packed Brown Sugar
  • 3/4 teaspoons Kosher Salt
  • 1/3 cup Finely Chopped Pecans
  • 9 Tablespoons Cold Unsalted Butter
  •  FOR THE CREAM CHEESE LAYER:
  • 12 ounces, weight Cream Cheese, Softened
  • 1-1/2 cup Powdered Sugar
  • 12 ounces, weight Cool Whip, Divided (1 1/2 Cups For Cream Cheese Layer, Remaining For Cool Whip Layer)
  •  FOR THE CHOCOLATE PUDDING LAYER:
  • 2 boxes (3.9 Oz. Size) Chocolate Fudge Instant Pudding & Pie Filling
  • 4 cups Cold Whole Milk
  •  FOR THE COOL WHIP LAYER:
  •  Remaining Cool Whip From Cream Cheese Layer
  • 2 ounces, weight Shaved Dark Chocolate From A Bar

Preparation

For the salted pecan crust:
Preheat oven to 325° F.

In a medium bowl, combine flour, brown sugar, salt, and pecans. Cut in butter with a rigid pastry cutter or a fork until crumbly. Press mixture evenly onto bottom of 9 x 13 inch pan. Bake for 18–20 minutes, or until crust is set and slightly browned. It should smell nice and toasty, buttery and nutty. Remove to wire rack to cool completely.

For the cream cheese layer:
With a blender, whip cream cheese and powdered sugar until completely smooth. With a rubber spatula, fold in 1-1/2 cups of Cool Whip from the 12-ounce container until combined. Spread mixture onto cooled crust. Refrigerate while preparing the next layer.

For the chocolate pudding layer:
In a medium bowl, whisk pudding with milk for 2 minutes. Pudding will become more and more thick as you whisk. Spread pudding evenly over cream cheese layer.

For the Cool Whip layer:
Evenly spread remaining Cool Whip from the 12-ounce container over chocolate pudding layer. Sprinkle with shaved chocolate. (I use a vegetable peeler, running it down the sides of a chocolate bar.) Refrigerate for 4 to 6 hours or overnight before serving.

This dessert can easily be made the day prior to serving. I actually prefer the overnight refrigeration, as it allows the dessert to chill thoroughly and firm up. Always serve this dessert chilled.