Favorite Chili

The inspiration for this recipe came from Debdoozie's Blue Ribbon Chili.  It's a great recipe that over 80,000 people have downloaded and over 1,300 have reviewed.  Here's a link to her original recipe.

I tweaked the original version to make a bigger pot of chili, reduce the fat by using leaner ground beef, and make it heartier and zestier by using more beans, more onions, more chili seasoning, and more salsa. You can make her recipe in just an hour on the stovetop, but I like to let it simmer in my crock pot on low for several hours.  I get raves every time I make it!


Favorite Chili
Ingredients:
3 pounds lean (93%) ground beef (could use turkey but I prefer the texture and taste of beef)
1 medium onion,  chopped
1 1/2 tsp ground black pepper
2 tsp garlic salt (you can make your own using 1 part garlic powder to 3 parts salt, store in a spice jar)
4 1/2 cups tomato sauce
24 ounce jar Medium chunky salsa (I have substituted original Rotel for some of the salsa, if I didn't have enough on hand-not bad!)
2 packages 30% Less Sodium Chili Seasoning
3 cans dark red kidney beans, drain liquid
3 cans light red kidney beans, drain liquid
Original Fritos
Light Sour Cream
Shredded cheddar or cheddar/jack


In a large frying pan or electric skillet, brown the ground beef (seasoned with a little salt, pepper, and 2 TBSP of the chili seasoning) and the onions. Cook til beef is no longer pink and onions are tender.  Drain excess fat.  While beef is browning, pour all other ingredients into a large crockpot (mine is 7 quarts, I think), and set heat to Low. Stir in beef and onions. Cover and cook for 3-4 hours. Stir occasionally, as beans will sometimes stick.  Taste chili about halfway through cooking time, adding more seasoning if desired, according to your family's taste.  I like to serve it garnished with a little shredded cheese, a dollop of light sour cream and a few fritos, but it's also great served with cornbread.  Perfect dish for a cold night, game day or Potluck.  Enjoy! 

Easy Cheesy Breakfast Biscuits

Here's another super easy, inexpensive breakfast idea that's completely portable if you and your crew are in a rush. Made this way, they have 254 calories and 14 g fat. I figured my cost at 34 cents per biscuit, but you could make them cheaper if you use  homemade biscuits, have farm fresh eggs, or buy cheese in bulk.  Waaayy cheaper than boxed cereal or frozen breakfast biscuits! If the recipe makes more than you need, let the extras cool and freeze in ziplocs for a quick microwaveable meal later!

Easy Cheesy Breakfast Biscuits

1 can Pillsbury Grands reduced fat biscuits (8)

vegetable cooking spray

8 eggs

3/4 cup reduced fat shredded cheddar cheese

salt and pepper to taste

Preheat oven to 350 degrees.  Place biscuits on a cookie sheet and bake according to package directions, about 13-17 minutes.  About half way through the baking time, spray an electric skillet with cooking spray and preheat to medium-high setting (about 3 minutes in my pan).  For over-medium eggs, space eggs evenly in the pan (to allow for easy turning), salt and pepper to taste, and cook for about 2 minutes or until the whites are firm.  With a non-stick spatula, gently flip eggs and cook for another 30 seconds.  Remove to plate.  When biscuits are done, slice them open and put one egg on the bottom half of each hot biscuit, top with a heaping tablespoon of shredded cheese, and cover with the top biscuit half.  In about a minute, the cheese melts and they are ready to eat!  If your biscuits have cooled, assemble as above, wrap in a paper towel and microwave for 10-12 seconds to melt the cheese. 

*To reheat a frozen biscuit, wrap in a paper towel, and cook for 1 min 45 sec on 50% power.  (Remember microwaves vary widely, and you may have to adjust time for your oven's wattage.)

Enjoy!

Manic Monday Breakfast

Ever wake up on a Monday morning with the cupboard a little bare after the weekend? This recipe is my mainstay for mornings like that!  Like today at my house, for instance!  I keep a couple of tubes of refrigerated, reduced-fat croissant dough on hand, along with mini-chocolate chips and powdered sugar so I can whip these up in a jiffy. Serve these delicious little rolls with some fruit juice, hot coffee or cocoa and a little fresh fruit, and...voila! A grab-it-and-go breakfast your family will love!

Easy Chocolate Chip Croissants

1 tube refrigerated Reduced-Fat Croissant dough (I like Great Value brand, holds its shape better than Pillsbury)

2 T Nestle Toll House Mini Morsels

1 T powdered sugar

Preheat oven to 375 F.  Separate the dough into 8 triangles.  Sprinkle a few mini chips down the center of each triangle, being careful to stay close to the center so they will all get rolled up. Roll the triangles from the widest part to the point and shape into a curve.  Bake for 10-11 minutes or until golden brown.  Remove immediately to serving plate and sprinkle with powdered sugar.  (I like to use a tiny strainer to sprinkle the sugar, 1 T is more than enough)

Yum!

Lower Fat Buffalo Chicken Dip

BUFFALO CHICKEN DIP*

*Thanks to Spark People Recipes for this lower-fat version of this easy, tasty dish!

Ingredients 

1 can Chicken (5 oz) (or similar amount of pre-cooked skinless chicken - chopped or shredded)

 4 oz. Fat Free Cream Cheese

 8 oz. Low fat cream cheese 

1/2 cup Wishbone Just2Good Blue Cheese Dressing or Ranch Dressing

1/2 cup Reduced Fat Cheddar Cheese, shredded

 4 oz. Franks RedHot (original pepper sauce *NOT* the Buffalo Wing sauce)

Note: This is easily doubled to feed a crowd!

Directions

1. Heat oven to 350°F.

2. Mix together Cream cheeses. Stir in salad dressing, Franks RedHot Sauce and shredded cheese until well mixed. Stir in chicken. Spoon into a baking dish. (use a 9 X 13 glass pan for a doubled recipe)

3.Bake 20 minutes or until mixture is heated through. (I like to skim off any grease that has come to the top of the dish before stirring and serving.)

Serve with dry toasted pita or bagel chips, low fat crackers, celery sticks, or other raw veggies.

Note: you can substitute all Fat Free cheeses to lower the calories and fat, but...don't. It doesn't save that much in the way of fat grams and calories, and it dramatically alters the finished taste/texture. 

Makes 16  1/4 cup servings

This is a crowd pleaser! Enjoy!!

Chicken....again???

 All of us are expected to use poultry in new and interesting ways, week after week after week.....It's not uncommon to be OUT of ideas!  Here's one you might not have tried yet.  I made it for a recent staff and leaders dinner, and it got raves! Thanks, allrecipes.com!

Prep Time:
10 Min

Cook Time:
25 Min

Ready In:
35 Min

Servings  (Help)

USMetricCalculate

Original Recipe Yield 8 - 10 servings

White Bean Chicken Chili

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
•  
• 1 (14.5 ounce) can chicken broth
• 1 (18.75 ounce) can tomatillos, drained and chopped
• 1 (16 ounce) can diced tomatoes
• 1 (7 ounce) can diced green chiles
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• 2 ears fresh corn
• 1 pound diced, cooked chicken meat
• 1 (15 ounce) can white beans
• 1 pinch salt and black pepper to taste

Directions

1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

Nutritional Information 

Amount Per Serving  Calories: 220 | Total Fat: 6.1g | Cholesterol: 40mg

Powered by ESHA Nutrient Database

Homemade Cocoa Mix

My daughter and I made this easy, delicious cocoa to put in our Christmas gift baskets this year. It tastes creamier and more chocolatey than any packaged mix we've tried!

Homemade Cocoa Mix

2 c nonfat dry milk powder

3/4 c sugar

1/2 c Hershey's cocoa

1/2 c powdered non-dairy creamer

1 dash (1/8 tsp) salt

Directions: In a large mixing bowl, combine all ingredients; blend well. Store in a tightly covered container, or package in 2 c portions in bags or jars for gift giving!

Single serving: 1/4 c mix + 3/4 c boiling water + marshmallows = 1 creamy delicious cup!

*Thanks to CDRecipes for this delicious recipe!

Morning Glory Muffins

Mmm.....Morning Glory Muffins

For a quick, portable breakfast for busy mornings, prepare these easy muffins the night before, and serve with your favorite juice and hot coffee, tea or cocoa. Whole wheat flour, wheat germ, veggies, fruits and nuts make these muffins delicious and healthful, too. Use non-stick cooking spray rather than oil to spray the muffin cups, and substitute unsweetened apple sauce for the oil in the recipe for a healthier, lower fat muffin. Enjoy!

Morning Glory Muffins

(Thanks to allrecipes.com!)

(Yield: 18 muffins)

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 1/4 cups white sugar
• 1 tablespoon ground cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups grated carrots
• 1 apple - peeled, cored, and chopped
• 1 cup raisins
• 1 egg
• 2 egg whites
• 1/2 cup apple butter
• 1/4 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 tablespoons chopped walnuts
• 2 tablespoons toasted wheat germ

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
2. In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
3. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
4. In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
5. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

Nutritional Information

Amount Per Serving Calories: 194 | Total Fat: 4.2g | Cholesterol: 12mg

Brunch and Bible Study

"But grow in the grace and knowledge of our Lord and Savior Jesus Christ. To him be glory both now and forever! Amen." 2 Peter 3:18 NIV (2010)

I love Fridays! That's the day I get to gather with friends, have a little gourmet coffee, and dig in to God's word. Nothing formal, just friends sharing life, and growing in faith. This Friday is the last session of our current study, so we're having a little brunch. Remember, this blog is for both "Daily Bread and Girly Food", so in addition to today's verse, here's the recipe for the dish I'm bringing to our brunch. It can be made the night before and baked in the morning, if you like. Enjoy!

Amish Breakfast Casserole

Ingredients

1 pound sliced bacon, diced

1 medium sweet onion, chopped

6 eggs, lightly beaten

4 cups frozen shredded hash brown potatoes, thawed

2 cups shredded Cheddar cheese

1 1/2 cups small curd cottage cheese

1 1/4 cups shredded Swiss cheese

Directions

In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

**Note: I use low fat cheeses and cottage cheese, and lower sodium bacon for a healthier dish.

Prayer for Today: Father, help us to make time for life-giving friendships and study of Your word. In Jesus' name, Amen.