Chili-Pasta Skillet

Chili-Pasta Skillet (inspired by this recipe)

1 lb. ground beef
3/4 c. chopped onion
1 15oz can red kidney beans, black beans, or red beans, rinsed and drained
1 14.5oz can diced tomatoes, undrained
1 8oz can tomato sauce
1 4oz can diced green chile peppers, drained
1/2 c. dried shell pasta
2 to 3 tsp chili powder
1/2 tsp garlic salt
cheese if able

Start pasta. Cook meat and onion. Add remaining ingredients (except cheese) and simmer until pasta is finished cooking. Add pasta to the dish. Enjoy.

Holly's Chili

1/2 lb bacon, crispy and cumbled

1 lb ground beef, browned and drained

1 lg onion chopped, I like to cook the onion with the beef.

1/2 cup packed brown sugar

1/3 cup ketchup 

1/2 cup BBQ sauce

2 tbl mustard

3/4 tsp chili powder

1 tsp salt

1/2 tsp pepper

2 16 ounce cans red beans, drained

1 16 ounce can ponto beans, drained

1 16 ounce can black beans, drained

1 16 ounce cans pork and beans

1 16 ounce can mexican style chopped tomatoes. I usually use chili ready tomatoes.

2 to 4 cups tomato juice. I usually use one can of tomato sauce and add about a cup of water. It taste the same and is cheaper.

Preheat oven to 350. Combine all ingredients in large bowl. Pour into a large lightly greased casserole dish. Bake covered for one hour.

Beef & Broccoli Crockpot

Inspired by this recipe.

1 lb. round steak, cubed

1 c. water + beef bouillon

1/2 c. low sodium soy sauce

1/3 c. dark brown sugar

1 tbsp. sesame oil

3 garlic cloves, minced

2 tbsp cornstarch

4 tbsp sauce from the crockpot

frozen stir fry veggi's

rice, cooked

1. Add sauce ingredients to crock pot (except cornstarch). Whisk to combine.

2. Add beef and stir.

3. Cook on low for 6 hours.

4. When ready, make rice and stir fry veggi's.

5. Put veggi's and beef over rice.

Whole Wheat Dairy Free Fluffy Pumpkin Pancakes

Inspired by this recipe

1 1/4 c. whole wheat or whole white wheat flour
2 tbsp sugar
2 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 cup almond milk
6 tbsp pumpkin puree
2 tbsp olive oil
1 egg

Beat milk, pumpkin, oil, and egg in mixer. Add flour, sugar, baking powder, spices and salt. Mix until combined.

Drop 1/4 c. of batter onto skillet.

Dairy Free Cream of Soup Mix

Cream Soup Mix from my Quick & Healthy Book.

2 cups almond milk (mine was even vanilla & I thought it was fine)

3 Tbsp. flour

1 tsp. dried onion

dash pepper

1/8 tsp. dried basil

1/8 tsp. dried thyme

1/2 Tbsp. instant bouillon (I was out, so I mashed a bouillon cube in it)  I used beef bouillon because of what I was making, but you can use chicken too.

Variation: Add mushrooms for cream of mushroom soup

I poured the milk in a small pan and whisked in the flour.  Add the rest of the ingredients and cook & stir over medium heat until it starts to boil & thicken.  This doesn't get super thick, so if you are making something that you want a bit thicker, just add another tablespoon of flour.  Depending on your taste you might want to add some salt.

Dairy Free Potato Soup

Options for Dairy Free Potato Soup:

http://ourgreenspot.com/2012/01/12/crock-pot-dairy-free-creamy-potato-soup/

Zucchini and Potato Bake

Zucchini and Potato Bake (from here)

Note: I've added squash and left out the red pepper a few times I made it. It's pretty good.

2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
1/2 cup dry bread crumbs
1/4 cup olive oil
paprika to taste
salt to taste
ground black pepper to taste
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.