Homemade Chili

*This is a simple chili. I don't like those ones that have tons of stuff in there. So this is "my" chili. It is great with cinnamon rolls, or cornbread. My favorite is to use it on Navajo tacos.

You'll Need:
-1 lb. hamburger=$free from in laws
-1/2 onion=$free from garden
-2 cups pinto beans=$1.50
-2 quarts of whole tomatoes (or 2 large cans of diced tomatoes)=free from garden (bottled)
-cumin (palmful-about 2 tbs.-I like it spicier)=$.10
-chili powder (large palmful-about 4 tbs)=$.20
-Salt and pepper to taste

TOTAL=$1.70

DIRECTIONS:
-Soak beans overnight in water in crockpot. Or pressure cook them for 20-25 min. in pressure cooker if in a hurry (or like me you forgot to soak your beans!)
-Brown hamburger in skillet with onions and some seasoning salt.
-Add hamburger to beans in crockpot. Turn on high and cook for 4 hours, or till beans are completely tender.
-Add tomatoes, cumin, chili powder, salt and pepper.
-Let sit for at least 2 hours. The longer you let it sit, the better the flavors will come together and the chili will taste so much better. This is basically a 1 1/2 day project, but oh SO worth it!! And pretty simple because it's all in the crock pot.
*This makes a HUGE batch. I fed my family and then put the rest in a gallon back to freeze. That bag is completely full! I usually make navajo tacos the next day and use the leftover chili.
*let me know how you like it!!

Rachael Ray's Charred Chili Rellenos

*This is a healthy version to chili rellenos and it's good! But you better like spicy things. They are spicy. But you can tone it down by not adding the spicy seasoning and just doing green peppers instead of jalepenos. Believe me, you will like it!

*You'll Need:

-4 c. chicken stock, divided=$1.54 (bought on sale for .77 a can)

-1 bay leaf

-2 c. rice=$.79

-4 larg poblano peppers (I used anaheim, they work just as good)=free from garden

-3 c. frozen corn kernels=free from garden

-1 red onion, chopped=free from garden

-1 jalepeno, seeded and chopped=free from garden (frozen)

-1 can fire-roasted diced tomatos, well drained(28 oz.)=I used regular diced tomatoes=$.87

-1/2 tsp. cumin

-1 tsp. oregano

-Salt and pepper

-1 sack baby spinach=$1.00

-4 scallions, chopped=$.24

-1 lime (I used 1 tbs. lime juice)=$.10

-1 c. monterey jack cheese=$1.00 (again on sale-frozen)

-1 clove garlic=$.02

-1/4 bunch cilantro=$.10

TOTAL=$5.66 (again this makes tons-i used more peppers than asked because i had tons of filling leftover so i just made more.)

DIRECTIONS:

-Put broiler on high. Put whole peppers on a cookie sheet. Place under broiler. Char on all sides, about 15 min.

-Cook rice in 3 1/2 c. stock, and bay leaf till done. (as per directions on rice box)

-With oil, char corn, onions and jalepenos in skillet on high for 4-5 min. until the edges of the veggies are black and tender. Turn down to medium heat.

-Add garlic (I grated some in for flavor), tomatoes, oregano, cumin and salt and pepper. Cook another 1-2 minutes. Then turn off.

-Put cilantro, spinach, scallions, lime zest, 1/2 cup chicken stock and 1 tbs. oil (evoo) into food processor (or blender) and blend until it makes a green paste. Stir this into the rice when ready to serve.

-Squeeze lime juice over corn mixture.

-Take peppers out of oven and split them, not completely, you'll want to almost "butterfly" them. De-seed peppers (get ALL seeds or your mouth be literally be on fire). Stuff peppers with a heaping spoonful of corn mixture and top with cheese.

-Put stuffed peppers back under broiler and let set about 5 more min. until cheese is charred.

-Serve with green pasted rice.

* also served this with other half of spaghetti squash.

*I like things spicy and I added extra jalepenos to this and some extra cumin. Shouldn't have done that! next time I'm just following the recipe. It was spicy, but oh so delish!

Cacciatore-Style Chicken Bake

*The hubs scarfed this last night and packed the rest of the casserole dish (1/2 of the pan!) for lunch today. So I think he liked it. :)

YOU'LL NEED:

-1 2/3 c. hot water

-1 pkg. Stove Top stuffing mix=$.78 (bought on sale during thanksgiving)

-2 chicken breasts, chopped into bite-size pieces=$1.00

-1 small each red & green pepper, chopped=free from garden (froze them)

-1 small onion, chopped=free from garden

-1 jar (14 oz.) spaghetti sauce=$1.72

TOTAL=$3.50

DIRECTIONS:

-Preaheat oven to 425 degrees. Add hot water to stuffing mix; stir just until moistened and set aside.

-Place chicken, peppers and onions in 9x9 baking dish; mix lightly. Pour spaghetti sauce over chicken mixture.

-Top it with the stuffing mix.

-Bake for 30-45 min. or until chicken is cooked.

-Makes about 4-6 servings.

*I served this with a side of cooked spaghetti squash from the garden.

Cafe Rio Sweet Barbacoa Pork Salads

*This pork tastes just like the real deal! No lie. I am lovin' it! It was easy. The only thing is, is this is sort of an expensive meal for me. But the hubs loved it and that's what counts right? :)

Seriously let me know if yours turns out as yummy as mine did. Maybe it was beginners luck though, who knows? Happy cooking!

You'll Need:

-4 lbs. Pork tenderloin=$10.80 (sheesh pork is expensive!)

-1-16 oz. bottle of El Pato spicy mexican tomato sauce. (I used salsa verde.)=$2.64

-4-8 oz. cans tomato sauce=$1.28

-2 cups brown sugar=$.43

total=$15.15 (this makes a HUGE amount. You will have TONS leftover to freeze for another day. I on the other hand fed 4 extra people besides my 3 in my family and still had some leftover.) Well worth your money. Yum!

DIRECTIONS:

-Mix salsa verde, tomato sauce and brown sugar together in bowl.

-Put pork in crock pot and pour sauce mixture over pork.

-Set on low for 8-10 hours. (can stay on warm for several hours as well)

-Serve on top of black beans, cafe rio rice, lettuce with pico de gallo on top as well as romano cheese, cilantro and some sliced corn tortilla chips. And cafe rio's ranch dressing. Yum!!

PICO DE GALLO:

-3 tomatoes, chopped

-1/2 white onion, minced

-1/4 bunch of fresh cilantro

-2 cloves of garlic, finely minced

-1 tsp. fresh lime juice

-salt and pepper to taste

*mix all together

CAFE RIO RICE:

-4 tsp. chicken boullion

-4 tsp. garlic (i used powder)

-1/2 bunch cilantro

-3/4 tsp. salt

-1 tbs. butter

-2 cups rice

-4 cups water

-juice of 2 limes (about 2 tbs. if you don't use fresh limes)

*Blend all ingredients in blender then put in pan. Add water-bring to boil. Add rice and simmer for 30 min. (quicker if you use minute rice-if in hurry)

HOUSE DRESSING:

-1 buttermilk ranch packet (make as per directions)

-3 tomatillos

-1 c. fresh cilantro, chopped

-3 cloves garlic, minced

-1 tsp. cayenne pepper

*Mix in blender and Chill.

VINAIGRETTE:

-6 tbs. oil (1/2 olive & 1/2 vegetable)

-1/4 c. chopped fresh cilantro

-2 tbs. lime juice

-1 clove garlic, minced

-1 small hot pepper, finely chopped (or to taste)

-salt and pepper to taste.

*combine all ingredients in jar shake and set aside.

Chicken Teriyaki Take Out

*This came out of the Kraft magazine. Followed the recipe to a "t" but now I know exactly what I'm going to do to change it next time I make it (to make it even better)! My 2 year old scarfed this up and even the hubs liked it. This was a super fast meal to fix and it didn't cost too much either!

You'll Need:
-1 1/3 c. water
-1 tsp. garlic powder=$.03

-1/4 c. Zesty Italian Dressing=$.22 (bottle bought on sale for $1.78=about 2 cups in bottle)

-3 tbs. teriyaki sauce=$.50

-2 cups Minute rice=$1.00

-2 cups frozen broccoli=$.33

-2 chicken breasts (cut in strips)=$1.00

TOTAL=$3.08

DIRECTIONS:

-In skillet, pour zesty italian dressing and heat. Then add strips of chicken breast. Cook until done.

- While chicken is cooking. Mix garlic powder, water, & teriyaki sauce together in saucepan, bring to boil, then add minute rice and frozen broccoli. Turn heat to low, cover rice and cook for 5 min. Then turn off heat and let stand another 5 minutes.

-Serve chicken on top of rice.

*I used the extra italian dressing left in the skillet and I sauteed some sliced carrots and onions. They were SOOO yummy!!