Cincinnati Chili

My kids love anything that's piled on top of spaghetti, but they usually don't care for chili. last week we were having some cooler days which made me have a craving for it.

Usually I just put a quarter pound of cooked spaghetti in my chili while it's cooking. This time I thought I would trick the kids into liking it by using the chili as a topping for the spaghetti.

Needless to say, they loved it!

Cincinnati Chili

2lbs ground chuck (I buy the coarse ground that's specifically for chili)

1 medium onion, chopped

1 small green pepper, chopped

1 packaged chili base (such as field chili sticks or Bloemer's chili base)

2 cups water

1 large can tomato sauce

1 regular can diced, chili ready tomatoes

1 chili seasoning packet

1 oz unsweetened chocolate

1 lb uncooked spaghetti

Shredded cheddar cheese (optional topping)

Sour cream (optional topping)

Combine water and chili base in a large pot over medium heat. Cook, stirring occasionally, till chili base is dissolved.

Meanwhile, brown ground beef, onions, and green peppers in a skillet. Cook until the meat is no longer pink, and the onions and peppers are softened. Drain off excess fat and combine in pot with chili base.

Add tomato sauce, tomatoes, and chili seasoning packet. Stir to combine. (if you like a thinner chili, you can add more water a 1/2 cup at a time till you reach the desired consistency.)

When chili is warmed through, add chocolate and stir until melted.

Let simmer on low, stirring occasionally, for approximately 30 minutes.

Cook spaghetti according to the package directions.

Serve spaghetti topped with chili.

If you're looking for a more traditional chili recipe check out this link....
http://is-it-naptime-yet.blogspot.com/2010/03/how-i-make-my-chili.html

Location : 567 Lost Cir, Bowling Green, KY 42101,

Ultimate Recipe Swap: Beans and Lentils

I am not a big fan of beans... which happen to be this week's topic. I have slowly started trying different recipes that include beans. So far I haven't tried one I haven't liked! Last fall we hosted a baby shower for a friend of ours who happened to be vegetarian. She also happened to be craving beans at the time. 

Here is a recipe that was a total hit! 

Bean Salad

1 can black beans, drained and rinsed

1 can garbanzos and/or black-eyed peas (I use a can of each)

1 can shoepeg corn

2-3 stalks celery, diced

1/2 medium red onion, finely diced

1 small can sliced black olives, finely diced (my Pampered Chef chopper works great for this)

Fresh (chopped) or dried flat-leaf parsley to taste

Salt and pepper, to taste

1/2 c. cider vinegar (I use slightly more with 3 cans of beans instead of 2)

1/4 c. sugar

Splash of olive oil

Mix all ingredients through parsley.  Warm the vinegar and sugar till the sugar dissolves, then pour over other ingredients and mix.  Sprinkle with olive oil, salt & pepper and mix.  Chill till ready to serve.  This will last in the fridge for at least a week.

I have also posted recipes for my Quick Chili, and my Beef and Bean Casserole, which both have quite a bit of beans in them. 

Don't forget to stop by Life As Mom to see all the other recipes of the week!!

Pizza Casserole

I have searched for the perfect pizza casserole for years. It seemed like every one I tried didn't taste anything like actual pizza. 

Tonight I had planned on letting the boyfriend cook... which meant we were having spaghetti, but then his kiddo mentioned that she had eaten spaghetti the night before at her mother's house. So that was out! 

I went on the hunt for something quick and easy to make with the hamburger meat I had thawed out. That's when I decided to just make my own pizza casserole! Remember, this recipe is completely versatile. You can add or remove any toppings that you like or don't like on your pizza. Mix it up. Try black olives, green peppers, banana peppers, ham... the options are endless! 

Pizza Casserole

1 bag egg noodles

2 teaspoons Oil

1.5 pound Ground Beef

1 medium onion, finely chopped

4 T roasted red peppers (optional)

1 clove Garlic, finely chopped

1 teaspoon Dried Oregano (or a handful of fresh)

1 can tomatoes with green chilies

2 handfuls of pepperonies, cut in half

1 (14oz) jar of pizza sauce

1/2 jar of water

1 cup shredded Mozzarella Cheese

Preheat oven to 350 degrees.

Cook noodles according to package directions. Drain pasta and set aside.

Heat oil in skillet over medium heat. Saute beef, onion and garlic, until beef is no longer pink. Drain off fat. Stir in oregano, pizza sauce, water, pepperonies, and tomatoes. Simmer for 10 minutes over medium heat. Remove from heat; Add noodles and half of the Mozzarella cheese. Spoon into large baking dish and top with remaining Mozzarella cheese. Bake, uncovered, for 10 to 15 minutes, or until bubbly. 

Beef and Broccoli Lo Mein

I am a huge fan of Chinese food, but the crazy sweet boyfriend is not. Every once and a while I have to tell him to get over it or eat left overs because I want Chinese. Last Friday was one of those days.


Beef and Broccoli Lo Mein

• 1-1.5lb flank steak, cut into thin strips
• 5 teaspoons white sugar, divided
• 3 tablespoons rice wine vinegar
• 1/2 cup soy sauce, divided
• 1 1/4 cups beef broth
• 1 cup water, divided
• 1 tablespoon sesame oil (I use sesame chili oil)
• 1/2 teaspoon ground black pepper
• 2 tablespoons cornstarch
• 1 (12 ounce) package uncooked linguine pasta
• 1 tablespoon vegetable oil
• 2 tablespoons minced fresh ginger root
• 1 tablespoon minced garlic
• 4 c uncooked broccoli, chopped
• 6 green onions, sliced diagonally into 1/2 inch pieces

1. In a medium, non-reactive bowl, combine the steak with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the steak well. Cover and let marinate in the refrigerator for at least 1 hour.
2. In another medium bowl, combine the beef broth, ½ c water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
3. Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the steak and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
4. Add ½ c water to pan along with the green onions, ginger, garlic, and broccoli. Cook over medium/high heat until broccoli appears tender (about 5 minutes) Add the reserved sauce mixture and then the steak. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.

*A tip on the sauce: The last time I made this, I could not get my sauce to thicken. I ended up draining it off and boiling it over high heat. It thickened right up without the steak and veggies in the way.*

Beef and Bean Casserole

The other night time seemed to fly, and I was left at 7pm trying to figure out what to cook for dinner because the item on my meal plan would take too long. I had hamburger meat thawed out, so I thought some type of meat and potato casserole would be nice. Then every recipe I found said it had to cook for at least an hour. I was about to scrap the whole thing and make sammies. I eventually decided to just come up with my own casserole, and it turned out AMAZING!

Beef and Bean Casserole

1 1/2 lb ground beef or turkey
1 can baked beans, drained as much as possible
1 can tomatoes with green chilies, drained
1/2 onion, chopped
1 T minced garlic
2 T Worcestershire sauce
1 bag frozen, shredded hash browns
1 c shredded cheese

Preheat oven to 350F.
Brown the meat in a skillet with the onions and garlic, until no longer pink. Drain off any fat and put back in skillet with the beans, tomatoes, and Worcestershire sauce. Cook for 5 minutes on medium-high heat, stirring frequently. Meanwhile, spray a rectangular casserole dish with non-stick spray and layer the bottom with enough hash browns to cover it. When meat mixture is done, pour it over the hash browns. Add another layer of hash browns on top and sprinkle with cheese. Bake for about 30 minutes, or until hash browns on top are slightly crispy.

Lasagna Rolls

I have been really behind about posting my recipes. I have felt like I was coming down with something for about a week now. Not to mention it has been BEAUTIFUL here! Well, until today....

It's really nasty outside right now... boo! 

All well... On to the food! 

I found this recipe in The Best Casserole Cookbook Ever.

I have posted some recipes from it on here before. So far every one of them I have tried has turned out amazing! I cut the recipe in half because it originally made 20-24 servings, here's what I done.

Lasagna Rolls

1/4 C butter

1 large onions, chopped

1 cloves garlic, minced

3/4 lb extra-lean ground beef

1/2 lb ground turkey breast

1/2 c roasted red peppers, diced

1 C ricotta or cream style cottage cheese

1/2 C grated parmesan cheese

2 large egg yolks

3/4 t salt

¼ t ground nutmeg

½ T chopped fresh parsley

1 package (1 lb) lasagna noodles (I used whole wheat noodles)

1 1/2 lb mozzarella or Monterey jack cheese, sliced

White Sauce (recipe below)

Herbed Tomato Sauce (recipe below)

1. Preheat the oven to 375°.

2. In a large skillet, melt the butter over medium-high heat and add the onions, red peppers, and garlic. Sauté for 10 minutes, or until the onions are very tender. Add the ground meats and continue cooking, stirring often, until crumbly and no longer pink. 

Drain off the fat. Put the meat mixture in a large bowl and cool. Add the ricotta,

Yes, that is a huge thing of ricotta cheese! I put it in everything!

 parmesan cheese, egg yolks, salt, nutmeg, and parsley and mix well. 

3. Prepare the white sauce and herbed tomato sauce (recipe below.) Spoon half of each sauce into the bottom of a 9x13 inch pan. 

I was shocked that none were broken!

4. Cook the lasagna according to the package directions until al dente, or firm to the bite, and drain. Add the olive oil to the water and then drain the noodles. Lay them out flat on a work surface, side by side. 

5. Spoon an equal amount of filling over two-thirds of each noodle. 

Roll up each noodle, starting from the filled end. Stand the rolls close together in the sauced baking pans. 

Spoon the remaining herbed tomato sauce and white sauce over the rolls, and top with the mozzarella cheese. 

Bake uncovered, for about 45 minutes, or until heated through and the cheese is melted. 

I like my cheese a little crispy! 

White Sauce

Makes 5 Cups

4 T butter

1/3 C all-purpose flour

2 C hot milk

3 C hot homemade or prepared chicken broth

In a medium saucepan, melt the butter over medium heat and stir in the flour until smooth, Gradually whisk in the hot milk and chicken broth. Bring to a boil, reduce heat to low and cook at a simmer, whisking constantly, until thickened and smooth, Cool and refrigerate if not using right away.

 Herbed Tomato Sauce

Makes 5 Cups

3 T butter

¼ C chopped green onion (white and green parts)

2 cans (15 oz each) tomato sauce

1 C homemade or prepared chicken broth

1 t dried basil

½ t salt

In a large skillet, melt the butter. Add the green onion and sauté for 2 to 3 minutes, until soft. Add the tomato sauce, chicken broth, basil, and salt. Simmer, uncovered, for 30 minutes or until reduced and slightly thickened. Cool and refrigerate if not using right away. 

Sloppy Joe Turnovers

I had a lot of people comment on my meal plan, asking about the sloppy joe turnovers. I thought I would just go ahead and post it!

Sloppy Joe Turnovers

1 lb ground beef (or turkey)

1/4 cup chopped onion (or onion powder)

1/2 cup ketchup

1/4 cup sour cream (lite)

1/2 t salt

1/4 t garlic powder

10-oz can Hungry Jack Flaky Biscuits (10 biscuits)

Preheat oven to 375.Brown the ground beef and onion, drain. Add the ketchup, sour cream, salt and garlic powder, stir to combine. Roll out dough to 4 round. Place 1/4 cup (or so) meat mixture in center and fold over top. Seal edges firmly with fork. Bake 15 minutes.

Notes: I use ground turkey, light sour cream, and reduced fat  biscuits (when I can find them). Turn it into a casserole by using two  cans of refrigerated pizza dough. Press one can of dough into bottom of  casserole dish, spread meat mixture on top. Carefully lay the second  piece of dough on top and stretch to cover casserole. Pinch together any  tears. Bake at 375 for 20-25 minutes. Make sure center is done. If not,  cover with foil and put on bottom rack for another 5-10 minutes. Cut

 into squares.

 To freeze: Whenever I make this recipe I double the filling, and freeze  half of it. Then when ready, thaw the filling and make the individual  turnovers (or a casserole) with fresh dough. Also makes an excellent  pizza topping, with grated cheddar sprinkled on top.

Muffin tin variation: Grease muffin tins and press in biscuits. Fill  with 3-4 tablespoons meat. Top with cheese. Bake at 375 degrees for 12  minutes

Balsamic Roast with Potatoes and Carrots

Tonights dinner was awesome! I must admit though, my favorite part about pot roast is the potatoes! They're so yummy slathered in butter and a smidgen of steak sauce!

Balsamic Roast with Potatoes and Carrots

2-3 lb beef roast

3 large potatoes, peeled and quartered

6 carrots, peeled and cut in 2 inch pieces

1 lg onion, quartered

2 T oil

1/2 c balsamic vinegar

1/2 c Italian dressing

3 T Worcestershire sauce

2 cloves garlic, minced

1 T All purpose seasoning

salt and pepper to taste

Heat oil in a skillet over medium-high heat. Salt and pepper roast, then add to pan. Sear (brown) a couple of minutes on each side, just to keep it juicy. 

Meanwhile, place potatoes, carrots, and onions in the bottom of your slow cooker. Add roast (I usually have to cut mine up)

Combine remaining ingredients and pour over roast. Cook on low for 8 hours or high for 5. 

(It will turn out a lot more tender if you cook it on low)

FYI: For the all-purpose seasoning I use this.... 

It is by far, the best seasoning ever! I use it on everything!

Out of Control (Cheeseburger Pasta Recipe)

I am a woman obsessed!

                                          "Obsessed with what?" you ask!

GARDENING!!!!!

This is what my desk looks like! Craziness, pure craziness! On the up side though, I have managed to get a lot done. 

When it comes to gardening I am clueless! I was never blessed with a green thumb. I can just look at plants and they die. It's sad, I know! I have vowed to myself that I will follow through with this garden, and it will flourish... even if it kills me! 

So I plan. I plan every last detail! 

I've decided that Square Foot Gardening is the way to go for me. I had planned on ordering my boxes from the website, but now that I've seen how cheap it can be to buy the materials and build it myself, I believe I'll go that way! 

Now I'm making my list of what exactly I want to plant, and over at $5 Dinners I found FREE gardening planner printables! They have been a lifesaver!

In the midst of my garden crazy, I realized that the hamburger meat I had set out to thaw, hadn't thawed enough for me to make the cheeseburger sliders like I had planned! So it was back to the drawing board for dinner.... 

I ended up making Cheeseburger Pasta with corn and green beans! It was yummy. 

Cheeseburger Pasta

1 ½ c uncooked whole wheat penne pasta

¾ lb lean ground beef

2 T finely chopped onion

1 can (14.5 oz) no-salt-added diced tomatoes

2 T dill pickle relish

2 T prepared mustard

2 T ketchup

1 t steak seasoning (Montreal steak seasoning)

¼ t seasoned salt

¾ c shredded reduced-fat cheddar cheese

Chopped green onions, optional

    Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture.

    Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

    Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired. Yield: 4 servings. 

Nutrition Facts: 

One serving: 1-½ cups

Calories: 391, Fat:12 g, Saturated Fat: 6 g, Cholesterol: 57 mg, Sodium: 759 mg, Carbohydrate:43 g, Fiber:4 g, Protein: 28 g,