Allison's Go-To Slow Cooker Chili

2 Tbsp oil 

2 yellow onions, chopped

2 red peppers, chopped

4-6 garlic cloves, minced

1 Tbsp cumin

1/4 cup chili powder

2 lbs lean ground beef

1.5 tsp salt

1/2 tsp sugar (optional)

1 (28 oz) can diced tomatoes

1 (28 oz) can tomato sauce

2 cans beans, rinsed (light red kidney, dark red kidney, pinto beans)

4 oz can mild green chiles

Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.

Add the garlic, 2 Tbsp chili powder, and 1/2 Tbsp cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Transfer veggies to slow cooker.

Add the ground beef to the hot pan, plus remaining 2 Tbsp chili powder, 1/2 Tbsp cumin, and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.

Transfer beef to the slow cooker, add the diced tomatoes and their juices, tomato sauce, beans, and sugar, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.

Stir in the green chiles and serve topped with your favorite toppings, like cheese, greek yogurt, and fritos.

Serves 6-8.

Healthy Chicken Salad

4 cups cooked chicken
1 cup diced celery (about 4 large stalks)
1/2 cup diced red onion (about 1/3 medium onion)
1 cup halved grapes or diced apples
2 handfuls cashews (or almonds or walnuts)
1 cup plain nonfat greek yogurt
2 tsp dijon mustard
1 tsp white vinegar (or other light vinegar)
juice of 1 lemon
1/2 tsp salt
black pepper, garlic powder, and dill to taste

Combine chicken, celery, onion, and grapes in a large bowl. In a separate, smaller bowl stir together yogurt, mustard, vinegar, lemon juice, salt, pepper, garlic powder, and dill. Taste dressing and make any adjustments. Add dressing to the chicken bowl and stir to combine. If your chicken is warm from cooking, refrigerate salad for an hour or two to chill. Stir in cashews or other nuts before serving. Serve with quinoa (optional) on salad greens, or make sandwiches.

Serves 4 as salad, or 6 as sandwiches.

Greek Pasta Salad

For the salad:
1-1.5 cup uncooked short whole wheat pasta (rotini, penne, etc.)
1 pint cherry tomatoes, halved if large
1 cucumber, peeled and cubed
1 bell pepper (not green), chopped
1/2 red onion, sliced thin
1 can chickpeas, rinsed and drained (optional)
1 jar kalamata olives, drained
1/2 cup crumbled feta

For the dressing:
1/4 cup extra virgin olive oil
2 Tbsp red wine vinegar
1 lemon, juiced
2 cloves garlic, smashed and minced
1 tsp dried oregano
3 pinches salt
black pepper to taste
honey to taste

Oregano chicken (optional):
1 lemon, juiced
2 Tbsp extra virgin olive oil
1 tsp dried oregano
couple pinches of salt
black pepper to taste
4 chicken breasts (about 1.5 lbs)

Cook the pasta al dente per package directions, drain, rinse thoroughly in cold water to cool. Add all salad ingredients to a large bowl. In a jar or bowl, shake or whisk together all dressing ingredients. Add dressing to the salad and toss well. Serve at room temperature. Leftovers keep for a few days.

Optional chicken: Mix marinade ingredients together. Place marinade with chicken in a shallow dish and let sit in the fridge for up to 4 hours. Grill (or bake) and slice or cube. Chill and add to salad.

Serves 8-10 as a side, or 4-6 as a main dish.

Notes: Dressing and salad can be made up to two days ahead. Store separately in fridge. Let dressing sit on the counter to liquify for half an hour. Mix dressing into salad about half an hour before serving and let sit at room temp.

Pasta can be omitted to make this gluten-free, or gluten-free pasta can be substituted. Romaine can be added if desired.

{Recipe adapted from Food Network}

Lemon Couscous with Veggies and Chicken

1 lb chicken breast
1 10-oz package plain couscous
1/4 cup + 1 Tbsp olive oil
4 medium carrots, coarsely chopped
2 medium zucchini and/or yellow summer squash, quartered lengthwise and sliced
6 green onions, sliced into 1-inch pieces
1/2 cup lemon juice (or lime juice)
1 Tbsp honey
1 tsp salt
1/2 tsp black pepper

1) Preheat oven to 375. Sprinkle chicken with salt and pepper. Place in a baking dish and bake uncovered for 25-30 minutes. Remove and chop into bite-sized pieces.

2) Prepare couscous according to package directions.

3) Meanwhile, in a large skillet over medium-high heat, cook and stir carrots in 1 Tbsp oil for 2 minutes. Add zucchini and green onion and cook and stir for 6 minutes or until vegetables are tender.

4) Transfer couscous to a bowl and fluff with a fork. Add veggie mixture and chopped, cooked chicken.

5) In a bowl or screw-top jar combine lemon (or lime) juice, 1/4 cup oil, honey, salt, and black pepper; whisk/shake well. Pour over couscous mixture, toss to combine.

Makes about 8-10 cups. Serves 4-6 as a main course.

You can use quinoa or rice instead of couscous to make this gluten-free (or healthier!). I used 2 cups of dry quinoa last time I made it - it tastes great but isn't quite as fluffy as couscous. Can be served hot or cold, but I prefer room temperature. Excellent topped with sriracha.

Moroccan Carrot and Chickpea Salad

4 cups grated carrots
1 15oz can cooked chickpeas, rinsed and drained
7 dates, pitted and chopped
4 scallions, white and green parts, chopped
1/2 cup coarsely chopped fresh cilantro
3 tablespoons olive oil
Zest and juice of 2 limes
3/4 teaspoon ground cumin
1/4 teaspoon nutmeg
1/2 teaspoon turmeric
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shelled roasted pistachios
1/2 cup crumbled feta cheese

1) Add the carrots, chickpeas, dates, scallions, and cilantro to a large bowl.

2) In a small mixing bowl, whisk together the olive oil, lime zest and juice, cumin, nutmeg, turmeric, red pepper flakes, salt, and pepper.

3) Pour the dressing over the carrot mixture and toss to coat. Sprinkle in the pistachios and feta cheese and toss gently.

4) Serve or cover and chill in the refrigerator for up to 3 days.

Serves 6-8 as a side.

{from POPSUGAR}

Bran Muffins

3 cups All-Bran cereal
1 cup boiling water
1/2 cup vegetable oil
2 eggs
2 1/2 cups all-purpose flour
1 1/2 cups sugar
2 1/2 tsp baking soda
1/2 tsp salt
2 cups buttermilk

Preheat oven to 400. In large mixing bowl combine cereal and boiling water. Stir in oil and eggs. Add remaining ingredients until well mixed. Spoon batter into desired number of greased muffin cups, filling 3/4 full. Bake for 20 minutes or until toothpick inserted comes out clean.
(Baking time is for 12 muffins)

Batter can be stored in an air-tight container in the refrigerator for up to 6-8 weeks.
Makes 2 1/2 dozen muffins.

Buffalo Ranch Chicken Stuffed Peppers

1 lb. chicken breasts

1 medium onion, chopped

1/2 tsp each: dried parsley, dried dill, dried chives, garlic powder, onion powder

salt & pepper to taste

4 red, orange, or yellow bell peppers, tops cut off and seeds cleaned out

1/2 cup Frank's Red Hot sauce* (or hot sauce of choice)

1/4 cup butter or ghee*

* indicates paleo or Whole 30 approved option

1. Preheat over to 350.

2. Mix together dried spices. Place chicken and chopped onions in a single layer on a greased or lined baking pan. Sprinkle spice mixture over everything. Bake for 25-30 minutes or until chicken is cooked through. Remove chicken from oven and (once cool enough to handle) cut into 1/4"-1/2" pieces. Place cooked chicken and onions in a large bowl. Make ahead tip: At this point you can put the bowl of chicken and onions in the fridge overnight and continue with the remaining steps the following day.

3. In a small saucepan melt the butter or ghee. Add the hot sauce and stir to combine. Add sauce mixture to the chicken and stir well.

4. Spoon chicken mixture evenly into all four peppers. Place filled peppers in a baking pan (make sure it has sides because juices will run). Bake for 35-40 minutes or until peppers are softened.

5. Optional: Serve with guacamole on top (highly recommended) and a side of roasted sweet or regular potatoes! These are surprisingly filling.

Do steps 1 and 2 the night before to save time at dinnertime. These make great leftovers as well. I like to make a batch of them and bring them to work for lunches during the week. Reheat in the oven or in the microwave. They are a little spicy so not sure what kids would think, but maybe you could find a mild sauce that still has the flavor? They are my favorite thing to eat these days!

{From Primally Inspired}

Boilermaker Tailgate Chili

3 pounds extra lean ground beef

4 (15 oz) cans chili beans

2 (28 oz) cans diced tomatoes with green chilis, with juice

1 (6 oz) can tomato paste

1 large yellow onion, chopped

3 stalks celery, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

4 cubes beef bouillon

1/2 cup beer

1/4 chili powder

1 Tbsp Worcestershire

1 Tbsp minced garlic

1 Tbsp dried oregano

2 tsp ground cumin

2 tsp Tabasco sauce (or other hot pepper sauce)

1 tsp dried basil

1 tsp salt

1 tsp ground black pepper

1 tsp cayenne pepper

1 tsp paprika

Heat a large stock pot over medium-high heat. Cook beef until evenly browned. Drain off excess grease. Pour in chili beans, diced tomatoes, and tomato paste. Add onion, celery, green and red peppers, bouillon, and beer. Season with remaining ingredients. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

This chili has tons of flavor and is nice and spicy. Perfect on a cold day.

Serves 12.

Nutritional info (per 1.5-2 cup serving):

Calories: 375, Fat: 9g, Carbohydrates: 36g, Fiber: 11g, Protein: 35g

{modified from All Recipes}

Curried Lentil Soup

2 Tbsp neutral-flavored oil
1 large onion
1/4 cup peeled and minced fresh ginger
6 garlic cloves
1 1/2 Tbsp curry powder
1/4 tsp red pepper flakes
4 medium carrots
1 medium red bell pepper, cored, seeded, and diced
5 cups diced, unpeeled sweet potatoes (about 1 1/2 lb)
1 - 14oz can coconut milk (regular or light)
2 cups dried lentils, picked over and washed
8 cups vegetable or chicken stock
1 tsp salt
Juice of 1/2 lime, or more to taste
1 bunch cilantro, minced
1/2 tsp orange zest (optional)

In a 6-quart saucepan sauté the onion and ginger in the oil until wilted and fragrant. Add the garlic, curry powder, red pepper flakes, carrots, bell pepper, and sweet potatoes and sauté briefly.

Add the coconut milk, lentils, water or stock, and salt. Simmer, partly covered, until lentils and sweet potatoes are tender, about 45 minutes.

Add lime juice, cilantro, and orange zest (if using) just before serving.

Serves 6-8.

{From Artisan Pizza & Flatbread in Five Minutes a Day}

Creole Breakfast Bread Pudding

1/2 lb sausage
1/2 cup finely chopped yellow onion
1/4 cup chopped green pepper
1/3 cup sliced green onions
1/3 cup dry white wine
8 cups french bread cut into 1" cubes (day old or stale is ideal)
2.5 cups milk
1/2 cup cream
1/4 cup melted butter
8 large eggs, beaten
8 ounces peperjack cheese, shredded
8 oz Monterey Jack cheese, shredded
3/4 tsp salt
1/8 tsp each black and cayenne peppers
3/4 cup sour cream
1/2 cup shredded parmesan cheese

Preheat the oven to 325. Cook the sausage in a skiller. Add onions and peppers. Cook for 3 min more. Stir in the green onions, add wine and cook over high heat for 1 min. Set aside.

Place bread on a mixing bowl. Add milk and cream. Stir well. Let sit for 5 min.

Pour melted butter into a 9x13" pan and coat sides. Pour extra butter in with the bread.

Mix sausage and bread mixtures. Add eggs, jack cheeses and seasonings. Put in the pan and cover with foil.

Bake 1 hour. Uncover and bake 15 min more. Remove from oven and increase the temp to 375. Spread sour cream and parmesan cheese over the top. Bake for 10-15 min. Serve hot.

Sweet Potato and Quinoa Salad

1/2 cup quinoa
1 cup vegetable stock

3 sweet potatoes, peeled and diced
1 teaspoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper

vinaigrette
1/2 lemon, juiced
1 tablespoon, apple cider vinegar
1 teaspoons maple syrup
2 tablespoons olive oil
1 teaspoon dijon mustard
1 small garlic clove, minced
salt and pepper, to taste

1 green onion, sliced thinly
2 tablespoons sliced toasted almonds
small handful of dried cranberries
feta cheese crumbles

Bring vegetable stock to a boil and add in quinoa. Cover and simmer over medium heat until tender and mostly absorbed. Drain, fluff with a fork and set aside.

Meanwhile, toss sweet potatoes with olive oil, cumin, chili powder and cayenne and bake in a 400F oven for about 20 minutes or until tender.

In a small serving dish, toss together the quinoa and potatoes. Combine the vinaigrette ingredients in a small jar (tasteand adjust seasonings, if necessary) and pour over salad. Add in green onions, almonds, cranberries and feta and combine.

Serves at least 8 as a side.

{from Poppytalk}

Mushroom Turkey Barley Soup

1 Tbsp butter
1/2 c onion, chopped
2 cloves minced garlic
5 c chicken broth
1/3 c pearl barley
1 T soy sauce
4 carrots, sliced
2 tsp dried dill weed
pepper to taste
8 oz mushrooms, coarsely chopped
1 lb turkey breast, cubed

Melt butter in a stock pot over medium heat. Add onion and cook, stirring occasionally, for 5 minutes, or until onions are tender but not brown. Add mushrooms and continue to cook, stirring occasionally, for 5 minutes.

 Stir in garlic and cook 1 minute. Add stock, barley, soy sauce, and turkey. Bring to a boil, reduce heat to low, cover and cook for 30 minutes.

Add carrots, dill, and pepper. Cover and cook for 15 minutes, or until barley and vegetables are tender.

Wheat Berry & Black Bean Vegetarian Chili

2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
1 large yellow bell pepper,chopped
5 cloves garlic, minced
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 15-ounce cans black beans, rinsed
2 14-ounce cans no-salt-added diced tomatoes, undrained
1-2 canned chipotle peppers in adobo sauce, minced
3 cups roughly chopped kale
2 cups vegetable broth
2 teaspoons light brown sugar
2 cups Cooked Wheat Berries (recipe follows)
Juice of 1 lime
1 avocado, diced (optional but recommended)
1/2 cup chopped fresh cilantro (optional but recommended)

Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add beans, tomatoes, chipotle to taste, kale, broth and brown sugar. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes.

Stir in cooked wheat berries and heat through, about 5 minutes more. (If using frozen wheat berries, cook until thoroughly heated.) Remove from the heat. Stir in lime juice. Garnish each bowl with avocado and cilantro. This freezes well.

Cooked Wheat Berries:
1 cup hard red winter-wheat berries
3.5 cups cold water
1/2 teaspoon salt

Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water. Place in a large heavy saucepan. Add water and salt. Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally. Drain and rinse.
(Make-ahead tip: Cover and refrigerate for up to 2 days or freeze for up to 1 month.)


6 servings: about 1 1/2 cups each
Active Time: 25 minutes
Total Time: 1 hour (or 40 min if wheat berries are made ahead of time)

Nutrition:
Per serving: 386 calories; 11 g fat ( 1 g sat , 7 g mono ); 61 g carbohydrates; 14 g protein; 15 g fiber; 703 mg sodium; 311 mg potassium.

{adapted from Eating Well}

Mushroom Casserole

Use any cooked grain you like. Feel free to use low-fat cottage cheese or sour cream if you prefer.


1 pound (2 containers) brown mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheese
a bit of fresh tarragon, chopped

Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside. The pan I use is slightly smaller than a classic 9x13 baking dish - just grab for something in this ballpark.

In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.

In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.

Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the chopped tarragon, and the remaining Parmesan and enjoy

Linda's Dill Pickles

several small cucumbers
bunch fresh dill
head of garlic, peeled
black peppercorns (optional)
dried chilis (optional)

6 cups water
2 cups white vinegar
1/2 cup pickling salt

quart mason jars with lids, sterilized

Thoroughly clean cucumbers, cutting off ends and any bruises.

Combine water, vinegar and salt. Bring to a boil.

In each hot jar, place a clove of garlic, a handful of dill, peppercorns and chili (if using). Pack each tightly with cucumbers and then ladle the vinegar mixture into the jars leaving 1/2" headspace. Put lids and rings on, gently tightening.

Place filled jars into a (boiling) waterbath canner and return to a boil. Keep jars submerged in boiling water for 5 minutes before carefully lifting them out and setting them on the counter to cool for 24 hours. Allow the cucumbers to brine for at least 2 months before opening.

Double or triple the brine as needed to accommodate the number of cucumbers you have.

Broccoli and Tortellni Salad

6 slices of bacon
20oz fresh cheese tortellini
1/2 cup mayo
1/2 cup white sugar
2 tsp cider vinegar
3 heads fresh broccoli, cut into florets
1 cup raisins
1 cup sunflower seeds
1 red onion, finely chopped

Cook bacon, drain, crumble and set aside.

Cook tortellini in lightly salted water for 8-10 min or until al dente. Drain and rinse under cold water.

In a small bowl, combine mayo, sugar and vinegar to make dressing.

In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad and toss.

Coconut-Buttermilk Ice Cream

15 oz cream of coconut (see note)
2 C buttermilk
1/4 C water
pinch of salt

Combine ingredients, chill and freeze in an ice cream maker.


Note of Cream of Coconut:
This is *not* the same as coconut milk or coconut cream. It is made of pressed coconut and sugar. You will find it in the drink aisle of the grocery store, by the bloody mary mix and such. Here is an example of what it looks like:

Lemon Cranberry Muffins

1/2 cup plus 2 tablespoons sugar, divided
3/4 cup nonfat plain yogurt
1/3 cup canola oil
1 large egg
3 teaspoons freshly grated lemon zest, divided
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 1/2 cups whole-wheat flour
1/2 cup cornmeal, preferably medium or fine stone-ground
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups cranberries, fresh or frozen (thawed), coarsely chopped (see Tip)

Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.

Whisk 1/2 cup sugar, yogurt, oil, egg, 2 teaspoons lemon zest, lemon juice and vanilla in a medium bowl.

Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in cranberries. Divide the batter among the muffin cups. Combine the remaining 2 tablespoons sugar and remaining l teaspoon lemon zest in a small bowl. Sprinkle evenly over the tops of the muffins.

Bake the muffins until golden brown and they spring back lightly to the touch, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving.

Tips & Notes
Make Ahead Tip: Individually wrap in plastic and freeze in a freezer bag for up to 1 month. To reheat frozen muffins, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.

Tip: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped

Nutrition Per muffin: 187 calories; 7 g fat (1 g sat, 4 g mono); 18 mg cholesterol; 29 g carbohydrates; 10 g added sugars; 4 g protein; 3 g fiber; 255 mg sodium; 96 mg potassium.

Cornbread Chili Casserole

prep time: 15 min
total time: 50 min

1 pkg (8.5oz) cornbread mix
2 eggs
1 can whole kernal corn with red and green peppers, drained
1/2 cup reduced fat sour cream
1 can (15 oz) lean Beef and Bean chili
1 cup chredded reduced fat cheddar jack cheese

Preheat the oven to 375. Lightly spray an 8x8 pan with cooking spray and set aside.

Stir together cornbread mix, eggs, corn and sour cream in a large bowl. Spread in the bottom of the prepared pan. Spoon the chili evenly over the top of the cornbread mixture, staying within 1/2" of the sides. Sprinkle with the cheese.

Bake for 35-40 minutes, or until bubbly and starting to brown.

The original recipe claims 8 servings, but we usually get about 6 out of it.

To make ahead, prepare to just before baking. Cover and refrigerate up to one day. Bake as directed.

Hilary's Granola

from The Wholesome Junk Food Cookbook by Laura Trice
Yield: 6 cups

4 cups rolled oats
1 cup raw almonds
1/2 cup pumpkin seeds
1/2 cup raw sunflower seeds (use a variety of nuts/seeds, combining to 2c)
2 tsp sea salt
2/3 cup honey (can substitute maple syrup)
1/2 cup oil (olive, canola, whatever)

Preheat oven to 325. Grease shallow 14 x 11 inch pan. Combine dry ingredients and wet ingredients separately and then mix well. Spoon into prepared pan, firmly patting the mixture to the edges. Bake for 30 minutes, turning the pan and stirring every 10 minutes or until golden brown.

{notes} When I made this, I added a tsp each of vanilla and cinnamon to the honey/oil mixture. I also added 1.5-2 cups of dried fruit (cherries, currants and cranberries) Super yummy!