Week of November 10, 2013

Sun - Three Bean Chili
Mon - Tatar-Tot Casserole
Tue - Beef and Barley Slow-cooker soup 
Wed - Chili-Mac

Beef and Barley Soup

Thur - Sweet and Sour Meatballs
Fri - Easy Fettuccine "Carbonara"

Three Bean Chili

1 lb ground beef

1 can 16 oz refried or pinto beans
1 can 15.5 oz Black Beans

1 15.5 oz can Kidney beans

1 14 oz cans diced tomatoes with jiuce (use ones with chilis, for hotter chili)

1 tbsp tomato paste

1/2 onion, diced

2 small cloves garlic

1 green and/or red bell pepper

Salt and pepper to taste

1 tbsp cummin

1/2 tsp chili powder

2 tsp onion powder

1 tbsp oil

In a large skillet, brown beef, drain. Remove. Sauté onions and bell peppers in oil on medium until onions are translucent. Add garlic, cook until fragrant. Add beef, beans, tomatoes with the juice, paste, and seasoning to the skillet. Bring to a boil. Serve with shredded cheddar cheese and/or fresh chopped onions on top, if desired.

tator tot casserole

1 can of condensed cream of mushroom soup

1 (28-32 oz) bag of tatar-tots

1 lb ground beef

2 cups shredded cheddar cheese

Seasoning salt (such as Johnny's) and groung black pepper

1.) Sprinkle tots with seasoning salt (about 1 tsp) Crisp tots in oven on a cookie sheet at 425F for 10 minutes. Season ground beef with salt and pepper. Brown, crumble, and drain ground beef.

2.) Layer 1/2 the tots, 1/2 the soup, 1/2 beef and then 1/2 the cheese in a greased 2 quart casserole dish. Sprinkle with salt and pepper. Repeat. Bake at 375F until warm in center, about 30 minutes. 

Beef and Barley Slow-cooker soup
http://www.bettycrocker.com/recipes/slow-cooker-beefy-vegetable-barley-soup/2763fa14-7435-4220-b95e-1ba8d7854237

Chili Mac

2 cups uncooked elbow macaroni
1/2 cup shredded Cheddar cheese
1 ½ to 2 cups pre-made/leftover chili

Directions
Prepare the macaroni according to the package instructions. Drain and set aside. Combine cooked chili, cheese, and macaroni in the pot. Mix thoroughly.

Optional: extra chili powder, salsa or Cheyenne pepper add in for extra spice when mixing ingredients together.

Sweat and Sour Meatballs

Basic meatball recipe (see July 24, 2011)

Sauce:
2 cups orange juice (or pineapple and/or orange juice)

1/2 cup orange juice1 bell pepper, chopped
1/2 tbsp corn starch
1 tsp red wine or rice vinegar
1 tbsp lemon juice
1 tbsp brown sugar
1 tbsp fresh ground ginger

2 cloves garlic, pressed
Mix sauce ingredients in non-stick skillet. Simmer on medium-high heat until it thickens. Mix in the warmed meatballs.
Meanwhile, make 4-6 serving of white rice according to package. Serve meatballs and sauce over rice.

Easy Fettuccine "Carbonara"
12-16 oz Fettuccine noodles
1 jar Alfredo Sauce
1/2 lb bacon
2 green onions
shredded Parmesan Chesse
Cook pasta according to package. Slice bacon to make small strips (almost cubes). Cook in a large skillet on meduim heat until crisp. Scrap skillet. Drain grease except keep 1 tbsp in skillet. Mix Alfredo sauce, bacon drippings, bacon and noodles in skillet and heat to warm. Careful, afredo sauce burns easily. Top with chopped green onions and parmesan cheese, if desired.