Darren's Chili--that I adapted :)

Ingredients:

1 red pepper

1/2 onion

1 green pepper

1 can chili beans--lightly drained

1 can kidney beans--with juice

1 can pinto beans--lightly drained

1 can diced tomatoes

1 fresh roma tomato--diced

1 small can tomato paste

1 pound ground beef

3 garlic cloves (I used minced garlic)
1 1/2 Tablespoons chili powder
1 Tablespoon cumin
1 Tablespoon oregano

Directions:

1. Saute red pepper, green pepper and onion until tender.

2. Add to crock pot with all ingredients except meat.

3. Brown meat and garlic together.

4. Add all ingredients to crock pot and cook for several hours.

Vegetable Soup

Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
1 teaspoon minced garlic
1 medium zucchini--peeled and diced
1 cup frozen peas
1 medium potato, diced
2 medium carrots, diced
2 ribs celery, diced
1 red bell pepper, diced
1 28 oz can diced tomatoes with juice
2 quarts (8 cups) vegetable broth
2 teaspoons dried basil
1 teaspoon oregano
1 bay leaf
1 can kidney beans
2 tablespoons soy sauce
1 teaspoon salt
1/2 teaspoon pepper
3 cups cooked pasta

Directions:
1. Heat olive oil in a 12 qt pot. Add onions and garlic, cook 2 minutes, set aside.
2. Place all raw and frozen veggies in a microwavable safe dish, add 1/2 cup broth and cover with saran wrap. Microwave on high for 3-4 minutes.
3. Put all remaining ingredients except pasta in a pot and bring to a boil over medium heat. Turn down to a simmer, simmer for 20 minutes.
4. Add pasta and heat for 2 more minutes.

Layered Shrimp Spread

Snack for date night tonight :)

Ingredients:
8 oz. fat free cream cheese, softene
1/2 c. sour cream
1/4 c. mayo
1 c. seafood cocktail sauce
2 c. shredded mozzarella cheese
3 green onions, thinly sliced
3/4 c. finely chopped tomatoes
2 cans (4 1/2 oz. each) tiny shrimp (rinse and drain)

Beat cream cheese, sour cream and mayo until smooth. Spread on a large round serving platter. Cover with seafood sauce. Sprinkle with cheese, shrimp, onion and tomatoes. Cover and chill. Serve with crackers.

Mini Ham and Egg Casseroles

I made these this weekend when my in laws were here, and they were a big hit! They saved and reheated well, so I'm mixing up another batch to have on hand this week for breakfasts!

Ingredients:

• 1/4 baguette, cut into small cubes
• 4 ounces cream cheese, cut crosswise into 12 slices
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1/4 pound thinly sliced ham, chopped (about 1 cup)
• 4 scallions, white and green portions thinly sliced and separated
• Pepper
• 1-1/2 cups half-and-half
• 6 large eggs
• 1 teaspoon fresh thyme leaves

Directions:

1. Preheat the oven to 350°. Grease a 12-cup muffin pan and fill each cup halfway with bread cubes. Top each with a cream cheese slice.

2. In a small saucepan, heat the olive oil over medium heat and add the ham, scallion whites and a pinch of pepper. Cook, stirring, until the scallions are tender, about 5 minutes. Stir in the half-and-half and bring just to a simmer before removing from the heat.

3. In a medium bowl, whisk together the eggs and thyme, then whisk in the warm half-and-half mixture. Fill the muffin cups with the egg mixture and bake until puffed and golden around the edges, about 15 minutes. Let cool for 5 minutes, then run a knife around the edges and invert onto a cooling rack.

Ranch Chicken

Ingredients:
6 pieces Boneless, Skinless Chicken Thighs
1 cup low fat Ranch Dressing
½ cups Breadcrumbs
½ cups Cornmeal
¼ cups Parmesan Cheese
½ teaspoons Garlic Salt

Directions:
Preheat oven at 425° F.
On a large plate mix together breadcrumbs, cornmeal, Parmesan cheese, cajun seasoning and garlic salt, set aside. Pour ranch dressing into a bowl and dip each chicken thigh into the dressing and then into the seasoned breadcrumb mixture. Place on a foil lined cookie sheet and repeat until you have all of the chicken thighs on the cookie sheet. Place in 425° F oven and bake for 30 minutes or until cooked through.

Yummy Yammy Fries

Ingredients:
2 tbsp grated Parmesan cheese
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
4 x medium sweet potatoes
3 tbsp olive oil

Directions:
1. Combine all spices: grated parmesan cheese, ground cumin, chili powder, paprika chipotle chili powder, garlic powder and onion powder, in a small bowl. Set aside.

2. Preheat oven to 450ºF. Wash potatoes and pat dry with paper towels. Do not peel them.
Slice each potato into french-fry-like wedges (about 10 fries per potato, depending on the size of the potato). Toss fries in a large bowl with olive oil until well-coated, then toss with spice blend.

3. Spread fries evenly on a non-stick baking sheet in a single layer. Bake for 8 minutes. Turn fries over and bake an additional 7 minutes, or until tender. The exact cooking time will depend on the thickness of your fries. Make sure you don’t over-bake them, or they’ll be soggy.

Crock Pot Thai Chicken

Ingredients:
-2 to 3 lbs. chicken drumsticks or thighs**
-1 large red bell pepper, seeded
-1 large onion, coarsely chopped
-1/2 cup chicken broth
-1/4 cup soy sauce
-1 Tbsp. ground cumin
-3 large cloves garlic, minced
-1/2 tsp. red chili pepper flakes
-1 tsp. salt, fresh ground pepper to taste
-2 Tbsp. corn starch
-2/3 cup creamy peanut butter
-1 Tbsp. soy sauce
-1/4 cup lime juice
-1/4 cup chopped fresh cilantro
-3 green onions, chopped
-1/2 cup chopped roasted peanuts (or omit this and use chunky peanut butter)

Directions:
Deskin the chicken and place into the slowcooker with the bell pepper strips and onion. Mix the soy sauce and chicken broth in a measuring cup and pour over chicken. Add cumin, garlic, chili pepper flakes, salt and pepper. Stir well, cover and cook on high for 3 hours.

Whisk together the cornstarch, peanut butter, 1 Tbsp. soy sauce, and the lime juice. Add cup of the cooking juices from the crock. Mix carefully until smooth. Stir back into the crockpost to blend well, but without breaking up the meat.

Cover again, and cook for another 20 - 30 minutes until sauce is well thickened. Garnish with green onions, cilantro and peanuts. Serve with rice.

**You can also use 6 - 8 boneless chicken breasts cut into strips. If using this option cook on low for 4 - 4 1/2 hours. And then bump up the heat to high to cook the sauce.