Hearty Beef Chili

1 1/2 lb ground beef
2 cans mixed beans, drained and rinsed
2 c salsa
1 can tomato sauce
2 tbsp chili powder
1 onion, chopped
1 c frozen corn, thawed and drained
1 c shredded cheese

Brown meat and drain.
Place in slow cooker.
Add remaining ingredients, except cheese.
Cook on low for 5-6 hours.
Stir just before serving and top with cheese.

French Onion Soup

1/2 cup butter or margarine
3-4 large Spanish onions, sliced thin
3 tablespoons flour
3 cans beef broth
2 beef bouillon cubes
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
4 1/4 cups water
salt and pepper
garlic
dry garlic bread
crouton
mozzarella cheese
swiss cheese

In large dutch oven, melt butter.
Saute onions until golden brown.
Add flour and blend.
Place onions in a slow cooker.
Add broth, and remaining ingredients.
Cover and cook on low at least 6=8 hours.
Serve in ovenproof bowls, with garlic croutons floating on top.
Cover croutons with mozzaarella or swiss cheese and broil until the cheese melts.

Tex Mex Chicken

1 lb boneless, skinless chicken breasts cut into strips
2 tbsp taco seasoning mix
2 tbsp flour
1 red pepper, cut into strips
1 green pepper, cut into strips
1 c frozen corn
1 1/2 c salsa
1 c shredded cheese

Toss chicken with flour and taco seasoning in slow cooker.
Stir in remianing ingredients, except cheese.
Cook on low for 6-8 hours.
Top with cheese just before serving.

Pepsi Pork Roast

1 pork roast, 2-4 lb
1 (12 ounce) can Pepsi
1 (10 3/4 ounce) can cream of mushroom soup
1/2 (1 1/4 ounce) package onion soup mix

Place roast in crock pot.
Mix soup mix with soup.
Add cola to soup mixture and pour over roast.
Cook on high for 4-5 hours or low for 8-10 hours.
When done, remove roast and thicken juices with cornstarch for wonderful gravy.

Hearty Beef Stew

1 tbsp oil
2 lb stewing beef
5 med carrots, cut into 1 inch pieces
1 large onion, cut into chunks
6 small potatoes, quatered
3/4 c BBQ sauce
1 tbsp instant coffee
2 c frozen peas

Heat oil in a large non stick skillet.
Add meat in abtches and brown.
Layer carrots, onions and potatoes in bottom of a slow cooker.
Add meat.
Pour 1/2 c BBQ sauce over meat; sprinkle with coffee.
Cover and cook on low for 7-8 hours.
Stir in peas and remaining BBQ sauce and cook for anoth 15 minutes until heated through.

Peanut Butter and Chocolate Fudge

1 ½ c sugar
¾ c brown sugar
1/3 c unsweetened cocoa powder
2/3 c evaporated milk
1 c mini marshmallows
¼ c light peanut butter
2 tbsp butter

In a medium sauce pan, cobine sugar, brown sugar, cocoa and milk. Bring to a boil slowly over med heat. Boil until a candy thermometr reached between 234 and 240.
Remove from heat and stir in marshmallows, peanut butter and butter. Stir until marshmallows are completely melted. Let fudge stand for 15 mins without stiring.
Line the bottom of a 9x5 inch loaf pan with waxed paper. Spread fudge in pan. Refrigerate until firm, about 1 1 ½ hours. Cut into 24 pieces.

24 servings
Per serving 112 cal
2.2 fat
.4 fiber

Sesame Sweet Chicken

3 lb skinless chicken thighs
½ c hoison sauce
¼ c honey
3 tbsp lime juice
2 tbsp say sauce
1 tbsp grated gingerroot
1 tbsp toasted sesame seeds
½ tsp each cumin and paprika

Arrange chicken pieces in a shallow glass dish. Cobine all remaining in gradients in a small bowl and pour over chicken. Turn pieces to coat both side with marinade. Cover and refrigerate at least 1 hour to overnight.
Prepare grill. Remove from marinade and grill thighs over med heat for 10 mins per side. Brush frequently with extra marinade.

6 servings
Per Serving 256 cal
6.8 fat
.8 fiber

Tuna Noodle Casserole

2 c uncooked elbow macaroni
1 can water packed tuna, drained
1 c sliced celery
1/3 c chopped green onion
¼ c diced green pepper
¼ c roasted red pepper diced
1 can reduced fat cream of celery soup
½ c milk
1 c shredded cheddar cheese
½ c low fat mayo
¼ tsp black pepper

Cook macaroni according to package directions. Drain. Rinse with cold water and drain again.
In a large bowl, cobine mac, tuna, celery, onions, green pepper and red pepper. Mix well.
In a small saucepan, combine soup and milk. Heat iver medium heat until smooth. Add cheese and continue to cook until cheese is melted. Remove from heat and stir in mayo and pepper.
Pour sauce over macaroni mixture. Mix well.
Pour into a baking dish. Bake at 350 for 30 minutes

6 servings
Per Serving 283 calories
5.4 fat
1.3 fibre

Sweet Potato Soup

6 c peeled, cubed sweet potatoes
1 ½ c coarsely chopped onion
1 tbsp olive oil
1 clove garlic, minced
5 c chicken broth
1 tbsp grated orange zest and gingerroot
1 whole clove garlic
½ tsp ground cumin
6 tbsp low fat sour cream

Spary a shallow roasting pan with non stock spray. Add sweet potatoes, onions, olive oil and garlic. Stir well. Roast uncoeverd at 425 for 25 minutes.
Transfer mixture to a soup pot. Add broth, orange zest, gingerroot, clove, cumin salt and pepper. Bring to a bnoil. Simmer for 10 minutes.
Working in batches, transfer soup to a blender and puree until smooth. Serve with a swril of sour cream in the center.

Makes 6 servings
Per serving 209 calories
3.7 fat
4.9 fiber

The Rice Squad

4 c cooked brown rice
1 c diced red pepper
1 c diced green onions
¼ c toasted slice almonds
2 slices bacon, cooked and crumbled
2 tbsp fresh parsley

Dressing
1 c low fat sour cream
1 tbsp red wine vinegar and lime juice
2 tsp honey
½ tsp ground cumin
¼ tsp chilli powder
1/8 tsp black pepper.

To make dressing combine all ingredients and refrigerate until needed.
Combine all other ingredients and mix with dressing.
Chill until cold.

Makes 8 servings
Per serving 185 calories
4.2 fat
3.4 fiber

Chicken and Cheese Rice Bake

1 can condensed cheddar cheese soup
1 c water
1 c cheddar cheese, shredded
3/4 c white rice, uncooked
4 boneless, skinless chicken breasts, cut into bite sized pieces

Place all ingredients into a large ziploc bag.
Lay flat in freezer and freeze.

To Cook

Thaw in refrigerator overnight.
Dump bag into a 2 quart shallow baking dish.
Cover with foil.
Bake at 375 for 45 minutes or until bubbling.

Beef Taquitos

1 tablespoon vegetable oil, plus more vegetable oil, for brushing on the taquitos
1 medium onion, finely chopped
1 garlic clove, minced
3/4 lb lean ground beef
1/2 cup salsa, plus more salsa, for dipping
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
10 (6 inch) flour tortillas
1/2 cup cheddar cheese or monterey jack cheese, shredded
sour cream

Heat the oven to 400°. Heat the oil in a large skillet over medium heat.
Add the onion and garlic and cook them for 3 minutes, stirring often.
Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes.
Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
Place the tortillas on a plate and cover them with damp paper towels.
Microwave them until warm and pliable, about 45 seconds.
Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down.
Place baking sheet in freezer to freeze. Once frozen, place in a ziploc bag.

To Cook
Remove from freezer.
Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa.

Baked Mac and Cheese

8 ounces elbow macaroni
3 c shreded cheddar cheese
1 c shredded swiss cheese
2 tablespoons butter
2 tablespoons flour
2 cups milk

Preheat oven to 350.
Boil the elbow noodles until cooked and drain.
Pour into a greased 9x13 casserole dish.
In a 2 quart saucepan melt the butter.
With a fork mix in flour until it looks like a paste.
Stir in the milk, and cook until warm (not boiling).
Once warm add in cheese and continue cooking until cheese is melted stirring continulously with a fork (if you don't stir continulously cheese will burn to bottom of pan).
Once cheese is melted, pour over the noodles, use a fork to move the noodles around to get the cheese mixture to the bottom.
Cover with foil and freeze.

To Cook
Remove from freezer the night before to thaw.
Bake at 350 for about 30 min., or until you see some brown on top.

Hash Brown Casserole

1 bag of frozen hash browns
1 pkg cottage cheese
1 tbsp lemon juice
2 tbsp milk
1 can cream of chicken soup
1/4 c butter, melted
1 cup shredded cheese
1 tsp salt
1 cup corn flake crumbs

Mix together cottage cheese, lemon juice, milk, soup, butter, cheese and salt.
Place hashbrowns in a casserole dish.
Pour cheese mixture evenly over hasbrowns.
Top with crushed cornflakes.
Cover with foil and freeze.

To Cook

Thaw in fridge the night before.
Bake at 350 for 1 hour.

Honey Glazed Chicken

1/4 c butter, melted
1/8 c soy sauce
1/2 c honey
1/2 c BBQ sauce
1 1/2 lb chicken pieces

Place all ingredients into a large ziploc freezer bag.
Lay flat in freezer and freeze.

To Cook

Remove bag from freezer the night before.
Dump bag into crock pot.
Cook on low for 4-5 hours.

Mini Meat Loaves

1 egg
3/4 c milk
1 c shredded cheddar cheese
1/2 c quick cooking oats
1/2 c chopped onion
1 tsp salt
1 lb lean ground beef

2/3 c ketchup
1/2 c packed brown sugar
1 1/2 tsp prepared mustard

In a bowl, beat the egg and milk.
Stir in cheese, oats, onion and salt.
Add beef and mix well. (it will seem runny at first, but will thicken as you mix)
Shape into 8 equal sized loaves.
Wrap in plastic wrap and freeze.

To Serve
Thaw meatloaves in fridge overnight.
Place laoves in a 9x13 baking dish.
Combine ketchup, brown sugar and mustard.
Pour sauce over loaves.
Cook at 350 for 45 minutes.

Spaghetti Casserole

8 oz spaghetti
1 pkg sour cream
1 pkg cream cheese
1 lb ground beef, ccoked and drained
1 jar spaghetti sauce
1 cup shredded cheese

Cook the spaghetti and drain (but do not rinse).
Put it right back in the warm pot and add the cream cheese.
Blend the sour cream until melted and then blend in sour cream.
Put the spaghetti mixture into a 9x13 baking dish.
Layer the beef on top of spaghetti.
Add sauce on top of beef.
Top with cheese.
Cover with foil and freeze.

To Serve
Bake at 350, covered, for 1.5 hours.
Remove foil and bake for additional 15-20 minutes.

Layered Enchilada Bake

1 lb lean ground beef
1 large onion, chopped
2 c salsa
1 can black beans drained and rinsed
1/4 c italien sald dressing
2 tbsp chilli powder
6 flour tortillas
1/2 c sour cream
1 c shredded cheese

LIne a 13x9 baking dish with foil.
Brown meat with onions in a large skillet.
Add salsa, beans, dressing and chilli powder; mix well.
Arrange 3 of the tortillas in a single layer on the bottom of the baking dish.
Cover with layers of half each of the meat mixture, sour cream and cheese.
Repeat all layers and cover with foil.
Freeze.

To Serve
Preheat oven to 400.
Bake, covered for 1 hour.
Remove foil.
Bake for an additional 15-20 minutes.

Chicken Nuggets

2 lb boneless skinless chicken breast
1 tsp seasonning salt
1/3 c hot sauce
3/4 c buttermilk
1 c all purpose flour
1/4 c cornstarch
1/4 c cornflour
1 tbsp paprika
1 tsp salt
1 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp groud sage

In a gallon zipper bag, place buttermilk, hot sauce and seasonning salt.
Cut chicken breasts into nuggets.
Place chicken into buttermilk mixture.
Refridgerate overnight.
Combine flour, cornstarch, corn flour and spices.
Remove chicken pieces from buttermilk mixture and dredge in flour.
Fry until light golden brown.
Once it is all fried, put the pieces on a baking sheet and freeze.
Place in a ziploc bag and freeze.
To serve, preheat oven to 350 and cook for 15 minutes.

Feisty Cheeseburger Quiche

1/2 c ranch salad dressing
1/2 c milk
2 eggs
1 tbsp cornstarch
1 1/2 c shredded cheese
2 tbsp diced onions
2 1/2 c cooked ground beef
1 unbaked pie shell

In a medium bowl, combine dressing, milk, eggs and cornstarch.
Fold in cheese, onion and ground beef.
Pour the filling into a 1 gallon freezer bag.
Seal, label and freeze flat.

To Cook
Thaw filling in fridge overnight.
Pour filling into piecrust and bake at 250 for 30 minutes.