Steak and beef Chili

Chili

Ingredients

• 4 tablespoons chili powder
• 2 1/2 teaspoons ground coriander
• 2 1/2 teaspoons ground cumin
• 1 1/2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• ADDITIONAL INGREDIENTS:
• 1 pound boneless round steak, cut into 1-inch cubes
• 2 teaspoons vegetable oil
• 1 pound lean ground beef
• 1 medium onion, chopped
• 1 (28 ounce) can diced tomatoes, undrained
• 2 (15 ounce) cans chili beans, divided

Directions

1. Combine the first six ingredients. Store in an airtight container in a cool dry place.

Footnotes

• To prepare chili: Lightly brown steak in oil in a Dutch oven; add 3 teaspoons of the seasoning mix and toss to coat. Add ground beef; cook until meat is no longer pink. Add onion; cook until tender. Add tomatoes and 2 more teaspoons of mix. Stir in one can of chili beans. Place the other can in a blender; cover and process until smooth. Add to chili. Cook on low for 30-40 minutes or until meat is tender. Yield: 10 serving (2-1/2 quarts) per batch

Nordstrom Cafe Tomato Basil soup

4 TBS Olive Oil

3 Lbs Mini Carrots

2 Large Onions, chopped

2 28oz Cans of Whole Peeled Tomatoes

32oz of Chicken Stock

2 TBS dried Basil

1 Cup Heavy Cream or milk

In a large stockpot sautee the olive oil, carrots and onions at medium heat.

Add the basil, salt, pepper and tomatoes and bring to a simmer.

Add the chicken stock, bring to a boil and then simmer for 45 minutes.

Puree in blender while adding the cream.

Lemon Chicken

Marinate chicken with your favorite Lemon marinade overnight.

Roll chicken breasts in bread crumbs/ flour/ lemon salt mixture.

Saute in olive oil.

Garnich with sliced lemons

Cook from frozen on 350 degrees for 1 hour

If thawed bake for 30 min.

Honey Lime Chicken Enchiladas

ingredients:


6 tablespoons honey
5 tablespoons fresh lime juice
1 tablespoon chili powder
4 cups chicken, cooked and shredded
1 can black beans, rinsed
tortillas
green enchilada sauce
shredded cheddar cheese


directions:


mix honey, lime juice, chili powder, and chicken together and marinate
for at least 1 hour. cover bottom of baking dish with a small amount
of enchilada sauce. assemble enchilada by placing a heaping spoonful
of chicken, a spoonful of beans and cheese in tortillas. roll up and
place in baking dish. top with remaining sauce and cheese. bake at
350F for 20-30 minutes or until warmed through and cheese is melted

* I cooked the chicken with the honey/lime mixture in the crock pot.

Defrost and pour green sauce on top, then make until cheese is melted and sauce is bubbly. About 30 min.

Lasagna Rolls

Ingredients

Sauce:

• 2 tablespoons unsalted butter
• 4 teaspoons all-purpose flour
• 1 1/4 cups whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• Pinch ground nutmeg

Lasagna:

• 1 (15-ounce) container whole milk ricotta cheese
• 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
• 1 cup plus 2 tablespoons grated Parmesan
• 3 ounces thinly sliced prosciutto, chopped
• 1 large egg, beaten to blend
• 3/4 teaspoon salt, plus more for salting water
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons olive oil
• 12 uncooked lasagna noodles
• 2 cups marinara sauce
• 1 cup shredded mozzarella (about 4 ounces)

Directions

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Creamy Minestrone

Ingredients:
1 lb ground beef or Ground Sausage or both
8 tablespoons butter
1 1/2 cups chopped onions
4 (14 ounce) cans chicken broth
4 (15 ounce) cans mixed vegetables, with liquid (I used fresh cut vegetables)
2 (16 ounce) cans kidney beans, with liquid
2 (14.5 ounce) cans whole peeled tomatoes,with liquid
1 (16 ounce) package frozen chopped spinach
2 tablespoons tomato paste
4 1/4 teaspoons garlic powder
4 teaspoons dried parsley
1 teaspoon salt (or more to taste)
1 teaspoon ground black pepper
1 teaspoon dried basil
1 cup uncooked elbow macaroni
1/2 cup grated Parmesan cheese
1 cup canned garbanzo beans, drained
4 cups heavy cream
1/2 cup grated Parmesan cheese for topping

Directions:
1. In a large stock pot over medium heat, stir and cook onions in butter until soft. Add ground beef/Sausage and cook until browned. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours.
2. Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot. (I left the vegetables chunky)
3. Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/2 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese.

Chicken Noodle Soup

• 32 ounces, fluid Chicken Or Turkey Broth
• 16 ounces, fluid Water
• 5 whole Boneless Skinless Chicken Breast
• 1 whole Medium Yellow Onion
• 5 stalks Celery
• 2 bags (20 Oz. Bag) Frozen Crinkle Cut Carrots
• 1 teaspoon Dried Sage
• 2 Tablespoons Fresh Parsley
• 2 whole Bay Leaves
• 1 teaspoon Salt
• 2 teaspoons Pepper
• Egg Noodles, If Serving Immediately

Preparation Instructions

Heat broth and water in a large stock pot to a boil. Add chicken breast and cook through. Reduce broth to a simmer. Take the chicken breast out and let cool completely, then shred with two forks. Add chicken back to the broth.
Add onion, celery, carrots all herbs, spices and seasonings. Leave on a low simmer and cover with a lid. Simmer for 1 hour. Add the egg noddles in the last 15 minutes, if you will be serving the soup that night and not freezing it.

For any of the soup that was getting frozen, just omit the noodles from the containers.When reheating the soup, add the egg noodles and cook for 12-15 minutes.