Chili

This is a recipe I developed on my own over the last few years.  Often I put more of the seasoning in my chili than what I've listed below, but my son and I like our chili a little more flavorful than most.  So for the sake of my readers, I've toned the recipe down to accommodate the more sensitive palate.

1 lb hamburger
1 lb ground sausage
1 large red onion, diced
1 large green pepper, diced
1 (27 oz) can Bush’s Chili Beans in mild sauce
1 (28 oz) can diced tomatoes
1 tablespoon garlic powder or substitute minced garlic to taste (I usually use minced garlic)
3 tablespoons chili powder
½ teaspoon cayenne pepper
3 teaspoons ground cumin

Put onion, green pepper, hamburger and sausage in large skillet and cook until meat is done and onion and green pepper are soft. Onions will be translucent. While you are cooking the meat, combine the rest of the ingredients in a Dutch oven or similarly large pot and warm over medium-low heat. When meat has finished cooking, drain well and then add to Dutch oven. Turn heat to medium-high and heat until bubbly. Turn heat back to low and simmer for 15 to 20 minutes.  If you are in a hurry you can skip the simmering step and simply serve immediately, but you won't have the same flavor as when you let it simmer.

I usually serve this chili with sour cream, shredded cheese and warm cornbread.

Serves 6-8

Brazilian Chicken Curry

My son and I really enjoyed this tonight.  My son does not particularly care for curries of any type, so I was surprised when he went back for seconds and ended up finishing off everything I made.

1 1/2 cups yellow onion, coarsely chopped
1 1/2 cups red bell pepper (or any color bell pepper available),
  coarsely chopped
1 cup baking potato, coarsely chopped
2 teaspoons fresh ginger, finely grated
3 tablespoons fresh cilantro, coarsely chopped
2 boneless, skinless chicken breasts (about 1 pound), cut into bite-size pieces
Cooking spray
1/2 teaspoon pepper
2 teaspoons curry powder
1 cup regular rice, uncooked
1/2 cup light (can also use regular) coconut milk*
1 tablespoon tomato paste*
2 teaspoons minced garlic*
     *I doubled this part of the recipe and would recommend doing so when you make this meal.*

1.  Prepare rice according to package directions.  After I had turned my rice to low to cook, I threw the leftover coconut milk into the rice rather than throw it out.  I did not alter the amount of water used, I simply added the coconut milk (approx. 1 cup) to the rice.

2.  Preheat large nonstick saute pan on medium-high 2-3 minutes.  Coat vegetables with cooking spray, then place peppers, onions, and potatoes in pan; cook 3-4 minutes or until browned.  (Instead of spraying my veggies with cooking spray I simply heated up some olive oil in my pan.)

3.  Coat chicken with cooking spray, then season with salt, pepper, and curry powder.  Add chicken to vegetables; cook and stir 3-4 minutes or until chicken has browned on all sides.

4.  Whisk coconut milk, tomato paste, ginger, and garlic until smooth.  Reduce heat to low , add sauce to chicken, and cover; simmer and stir 3-4 minutes or until potatoes are tender and chicken is done. 

5.  Serve over rice and sprinkle with cilantro just before serving.

Serves 4
Calories:  310
Fat:  5 grams
Cholesterol:  65 mg
Sodium:  250 mg
Carbs:  39 grams
Fiber:  4 grams
Protein:  28 grams
Vitamin A:  40%
Vitamin C:  170%
Calcium:  6%
Iron:  10%
*Obviously these values change if you alter the recipe as I did.*

Chicken and Pasta Primavera

This is a recipe from the back of a Campbell's soup lable. It isn't fancy or ground breaking, but it's fast and it gets the job done when you need dinner on the table ten minutes ago!

1 can (10.75 oz) cream of mushroom soup
1/2 cup milk
3 tablespoons grated Parmesan cheese
1/4 teaspoon garlic powder
1 bag (16 oz) frozen vegetable combination (broccoli, cauliflower, carrots mix is a good one)
2 cups cubed cooked chicken
1/2 of a 1-pound package spaghetti, cooked without salt and drained (you can also use whatever other pasta you may have on hand)

1. Heat soup, milk, cheese, garlic powder and vegetables in 3-quart saucepan over medium heat to a boil. Reduce heat to low. Cover and cook 10 minutes or until vegetables are tender-crisp.

2. Stir chicken in saucepan and cook until mixture is hot and bubbling. Serve over pasta.

Serves 4

Calories: 473
Total fat: 10 grams
Saturated fat: 3 grams
Cholesterol 72 mg
Sodium: 449 mg
Total Carbs: 59 grams
Dietary Fiber: 6 grams
Protein: 35 grams