Three Bean & Beef Crock Pot Chili

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Prep time

15 mins

Cook time

8 hours

Total time

8 hours 15 mins

Author: Krista

Recipe type: Crock Pot, Beef, Soups

Serves: 8-10

Ingredients

• 1 Tablespoon of olive oil
• 1½ cup of onion, diced
• 1 lb. of ground beef {lean}
• 1 red pepper, diced
• 2 carrots, peeled and diced
• 1 chipotle pepper, minced
• 2 teaspoons of sauce from can of chipotle peppers in adobe sauce
• 28 oz. can of crushed tomatoes
• 15 oz. can of diced fire roasted tomatoes
• 2 cups of water
• 2 teaspoons of cumin
• 1 teaspoon of cilantro
• 1 teaspoon of oregano
• juice of 1 lime
• 15 oz. can of black beans, drained and rinsed
• 15 oz. can of kidney beans, drained and rinsed
• 15 oz. can of pinto beans, drained and rinsed
• 15 oz. can of sweet corn, drained {no salt or sugar added}

Toppings {Optional}

• Green Onions, sliced
• Shredded Cheddar Cheese
• Avocado, diced

Instructions

1. Heat a skillet to medium high heat. Add olive oil and small diced onion to skillet.
2. Saute until translucent.
3. Add lean ground beef breaking up the meat with a wooden spoon. Cook until beef is no longer pink.
4. Once, meat is cooked through. Place ground beef mixture, red pepper, carrots, crushed tomatoes, diced fire roasted tomatoes, water, minced chipotle pepper, dobe sauce from the chipotle peppers in adobe sauce can, cumin, cilantro, oregano, and juice of 1 lime into crock pot.
5. Stir, cover, and cook on low for 6-7 hours. {I did 7 hours}
6. Then add a 15oz can of black beans, a 15oz. can of kidney beans, a 15oz. can of pinto beans and a 15oz. can of sweet corn -no salt or sugar added. {all drained and rinsed}
7. Cook on low for an additional hour.
8. Serve with shredded cheddar cheese, sliced green onions, and diced avocado. {I sub the avocado for sour cream}

Notes

Recipe adapted from Ellie Krieger

Nutrition Information

Serving size: 1½ cups Calories: 395 Fat: 8 g Sugar: 14 g Fiber: 17 g Protein: 28 g

Slow Cooker Korean Barbecue Sauce with Pork, Chicken or Beef

Makes 4-6 servings

Ideal slow cooker: 5-6 quart

Cooking time: 4-10 hours (depending on what type of meat you use)

2 lbs meat (pork roast, chicken thighs, beef chuck roast, or you could even do ground chicken or lean ground beef)

1/2 cup soy sauce

1/4 cup + 2 Tbsp brown sugar

1 Tbsp minced garlic

1 1/2 tsp rice wine vinegar

1/2 tsp Asian sesame oil

1 1/2 tsp chili garlic sauce or sriracha (found in the Asian aisle)

1/2 tsp fresh ginger, grated

1/2 tsp black pepper

1.  In a bowl whisk together the soy sauce, brown sugar, garlic, vinegar, sesame oil, chili garlic sauce, ginger and pepper.  

2.  Place meat in the bottom of the slow cooker and top with the whisked sauce mixture.  

3.  Cover and cook

Chicken: 4-6 hours on low

Pork: lean cuts (like sirloin) 4-6 hours on low, fattier cuts (like pork shoulder) 8-10 hours on low

Beef: chuck roast 6-10 hours on low, for ground beef 4-6 hours on low

4.  You can cut up the meat into bite size pieces or shred it or slice it...however you want to serve it.

see more here: http://www.365daysofcrockpot.com/2015/04/slow-cooker-korean-bbq-pork.html

Tortellini with Chicken & Gorgonzola Cream Sauce - from Schnuck's

Prep: 15 minutes • Cook: 15 minutes • Serves: 6

2 packages (8.8 to 9 ounces each) refrigerated three cheese tortellini or four cheese tortelloni
1 tablespoon Schnucks unsalted butter
1-1/2 pounds Schnucks Natural boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 garlic clove, chopped
1 medium onion, chopped (1 cup)
1 teaspoon finely chopped fresh sage leaves
6 ounces fresh white mushrooms, sliced (2 cups)
1/4 cup dry white wine (such as Sauvignon Blanc or Fumé Blanc)
1-1/2 cups Schnucks heavy whipping cream
1/4 teaspoon salt
1 pinch ground white pepper
1 cup Schnucks frozen peas
1 container (4 to 5 ounces) crumbled Gorgonzola cheese
finely chopped fresh parsley leaves (optional)

1. Heat large covered saucepot of salted water to boiling over high heat. Add tortellini and cook as label directs; drain.

2. Meanwhile, in large sauté pan, melt butter over medium heat. Add chicken, garlic, onion and sage and cook 3 minutes, stirring occasionally. Stir in mushrooms and cook 3 minutes longer, stirring occasionally. Add wine; cook 1 minute. Stir in cream, salt and pepper and cook 5 minutes.

3. Gently stir tortellini and peas into chicken mixture; cook 2 minutes or until heated through. Remove pan from heat; stir in Gorgonzola. Sprinkle with parsley, if desired.

Each Serving: About 714 calories, 39 g total fat (23 g saturated), 193 mg cholesterol, 886 mg sodium, 51 g carbohydrates, 4 g fiber, 42 g protein.

Quick Fish Tacos from Allrecipes.com

 

Quick Fish Tacos

• Prep
  20 m
• Cook
  15 m
• Ready In
  35 m

Recipe By:Huge

"This simple yet scrumptious recipe has a nice kick and is a house favorite. Delicious!"

Ingredients

• 1/4 cup reduced-fat sour cream
• 2 tablespoons lime juice
• salt and ground black pepper to taste
• 1 jalapeno pepper, halved lengthwise
• 2 1/2 cups shredded red cabbage

 

• 4 green onions, thinly sliced
• 2 tablespoons olive oil
• 1 pound tilapia fillets, cut into strips
• 8 (6 inch) flour tortillas
• 1/2 cup chopped fresh cilantro

Directions

1. Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving. Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream mixture until slaw is well mixed.
2. Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeno half.
3. Heat tortillas in the microwave on high until warm, 20 to 30 seconds.
4. Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.

Jenny Pulsipher's Whole Wheat Muffins

2 c milk
2 t soda
2 t vanilla
1 c vegetable oil
2 eggs
1 t salt
2 c brown sugar

Mix all of above ingredients in blender (can hold out some milk if too much for blender). Pour 4 c whole wheat flour into mix. Stir until mixed.

Bake at 375 for 20 min.

Can store batter in the fridge.

Korean Chicken

4 Chicken Thighs
1 T sesame oil
1/4 c soysauce
1/8 c sugar
1/8 c vinegar
1 T garlic
3/4 t crushed red pepper flakes.

Mix. Rest in fridge. Stir fry. Serve over rice