Crock Pot Chili

 

Ingredients:
Seasoning Mix

• 4 tablespoons chili powder
• 2 1/2 teaspoons ground coriander
• 2 1/2 teaspoons ground cumin
• 1 1/2 teaspoons garlic powder
• 1 teaspoon oregano
• 1/2 teaspoon cayenne pepper

Chili

• 1 1/2 lbs ground beef
• 1 tablespoon minced onion
• 1 (28 ounce) can diced tomatoes
• 1 (15 ounce) can tomato sauce
• 2 (15 ounce) cans kidney beans

Directions:

1. Mix together seasoning mix.
2. Store in an airtight container in a cool, dry place. (You will only use 3 tsp in this recipe - save the rest for next time!).
3. In a skillet, cook ground beef until no longer pink.
4. Drain.
5. Add onion and 3 tsp of seasoning mix.
6. In Crock-Pot, add tomatoes, tomato sauce, one can of beans and two more teaspoons of seasoning mix.
7. Place the other can of beans in a blender and process until smooth.
8. Add beans and meat to the crock pot.
9. Stir together.
10. Cook on low for 6 to 8 hours.

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Grilled Steak

Ingredients:

• 2 tablespoons chopped fresh garlic (I use 6 large cloves)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard (can use 1 teaspoon)
• 2 tablespoons soy sauce
• 1/3 cup oil (can use olive oil or vegetable oil)
• 1/2 teaspoon fresh ground black pepper (or to taste)

Directions:

1. Mix all the marinade ingredients together in a bowl.
2. Pour over steaks.
3. Cover tightly and place the steaks in the refrigerator for minimum 4 hours or even better for 24 hours.
4. Remove the steaks from the fridge.
5. Bring the steaks down to almost room temperature before grilling.
6. Season steaks with steak seasoning or seasoning of choice if desired (I like to use Montreal Steak Seasoning).
7. Grill for 6-12 minutes turning 3-4 times or until desired doneness.

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Meatloaf

Ingredients:

• 2 eggs
• 3/4 cup milk
• 1/2 cup fine dry breadcrumb
• 1/4 cup finely chopped onion
• 2 teaspoons parsley
• 1 teaspoon salt
• 1/8 teaspoon ground pepper
• 1/2 teaspoon ground sage
• 1 teaspoon Worcestershire sauce
• 1 teaspoon chili powder
• 2 teaspoons garlic powder
• 1 1/2 lbs lean ground beef
• 1/4 cup catsup
• 2 teaspoons brown sugar
• 1 teaspoon dry mustard or 1 teaspoon prepared mustard

Directions:

1. Combine eggs, milk, and Worcestershire.
2. Stir in crumbs, onion, parsley, salt, pepper, sage, chili powder, and garlic powder.
3. Add beef and mix well using wet hands; place in a 8x4x2 inch loaf pan.
4. Bake in a 350F oven for 1 1/4 hours; drain off any excess fat.
5. Mix together catchup, brown sugar, and mustard; spread over meat and return to oven for 10 minutes.

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Zucchini Lasagna

Ingredients:

• 2 1/2 cups zucchini, sliced lengthwise 1/4 inch thick (about 2 medium)
• 1/2 lb lean ground beef (I use 1 lb.)
• 1/4 cup onion, chopped
• 2 small Tomatoes, cut up
• 1 (6 ounce) can tomato paste
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 cup water
• 1/8 teaspoon pepper
• 1 egg
• 3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
• 1/2 cup mozzarella cheese, shredded (I use 8 oz. divided)
• 1 teaspoon flour

Directions:

1. Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
2. Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
3. In small bowl slightly beat egg.
4. Add cottage cheese, half of shredded cheese and flour.
5. In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
6. Bake uncovered at 375 degrees F for 30 minutes.
7. Sprinkle with remaining cheese. Bake 10 minutes longer.
8. Let stand 10 minutes before serving.

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Salsa Chicken

Ingredients:

• 4 boneless skinless chicken breast halves
• 4 -5 teaspoons taco seasoning mix
• 1 cup salsa
• 1 -1 1/2 cup shredded cheddar cheese
• 2 tablespoons sour cream (optional)

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place chicken breasts in a lightly greased 9x13 inch baking dish.
3. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
4. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
5. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.
6. Top with sour cream if desired, and serve.

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Gluten Free Fresh Egg Pasta

Ingredients:

• 1/2 cup tapioca flour
• 1/2 cup cornstarch
• 3 tablespoons potato starch
• 3/4 teaspoon salt
• 4 1/2 teaspoons xanthan gum
• 3 large eggs (or 4 or 5 egg whites)
• 1 1/2 tablespoons vegetable oil

Directions:

1. In a medium bowl, combine flours, salt, and xanthan gum.
2. Beat the eggs lightly and add the oil.
3. Pour the egg-oil liquid into the flour mixture and stir.
4. This will feel much like pastry dough.
5. Work the dough into a firm ball.
6. Knead for 1 or two minutes.
7. Place the ball of dough on a potato starch-floured (rice flour turns noodles gray) breadboard and roll as**thin as possible**.
8. This dough is tough and, when almost transparent, will still handle well.
9. Cut into desired shape.
10. For fettuccine and spaghetti, slice very thin strips.
11. For a noodle casserole, make slightly wider noodles.
12. If using for lasagne, cut into 1 1/2-by-4-inch rectangles.
13. To cook pasta: Cook in salted boiling water, to which 1 tablespoon of oil has been added, for about 10 to 12 minutes depending on the thickness and size of your pieces.
14. You will have to test for doneness.
15. Drain and rinse well

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