Quick and Easy Chili

Ingredients:

12-16 oz. lean ground beef or meat substitute 

1 packet (1.25 oz) Mild Chili Seasoning

1 can, 14 oz. petite diced tomatoes

1 can, 14 oz. kidney beans

1 can tomato sauce

1 small onion, chopped

2 cloves garlic

1 bell pepper (red or green), chopped

1/4 tsp. cumin (optional)

In a soup pot, heat 1-2 TBS of oil, sautee one bell pepper (red if you want a sweeter flavor, green if you want more bite) with one onion and a few cloves of garlic. Add 12 oz of Impossible ground "beef" and continue to cook until meat has browned. (Impossible meat and other meat substitutes may require adding a bit more oil, where animal based ground beef would not.) 

Add the packet of chili seasoning, diced tomatoes, kidney beans, tomato sauce, and cook until heated through. Allowing the chili to simmer (cook on very low heat) for 20-30min. will enhance the flavors. 

(Image of Impossible beef; this is a frozen item in grocery stores)

I usually use the simmering time to make corn bread. 

This corn bread mix works well when prepared in a glass baking dish or muffin tin. 

Cookie supplies

 The recipes I have posted rely on a few things to be successful.

1. If you want to make large batches of cookies to share or freeze, it is helpful to use a scoop. It is just like an ice cream scoop but much smaller.  Cookie scoop

2. Dark chocolate for melting/dipping

There are many options and brands. This package (widely available in the baking aisle) is resealable, and the chocolate melts consistently in the microwave (follow package directions). I keep this product on hand for dipping cookies, pretzels, etc. 

Peanut Butter Cookies

 We have made this recipe many times. The cookies turn out perfectly, and it is fun to dip them in dark chocolate! This recipe lends itself well to adjustments. I have modifications written down, such as substituting some almond flour, adding ground flax seeds, etc. These adjustments help add protein and nutrients....but here is the normal recipe to start. 

1 1/2 C Flour

1 tsp. baking soda

1/4 tsp salt

3/4 C creamy peanut butter

1/2 C butter (1 stick)

3/4 C brown sugar

1/4 C white sugar

1 large egg

1/2 TBL vanilla extract

Bake at 350° on an ungreased cookie sheet. After they are cooled you can dip them in chocolate. 

Orange Ricotta Cookies

 1 Cup sugar

1/2 Cup butter (1 stick)

1 C Whole Milk Ricotta Cheese

1 TBL vanilla extract

1 egg

2 C flour

1/2 TBL baking powder

 1/2 tsp salt

Zest of 1 orange

Mix ingredients. 

Line cookie sheet with parchment paper, use a small scoop to drop cookies onto parchment. 

Bake at 350° for about 8-10 min. The cookies will not look "golden" on top as many cookies do, but will be browning underneath. Take out of the oven and let them continue to cook as they cool on the cookie sheet. (If the cookie does not depress when you lightly press your finger into it, it is done enough to remove from the oven.)

These cookies are amazing when dipped in dark chocolate. Allow them to cool completely (refrigerate overnight preferably) then melt chocolate and dip half of each cookie in melted chocolate. 

Perfect Chocolate Chip Cookies

 3/4 C butter (1 1/2 sticks)

1/2 C white sugar

1 C brown sugar

2 large eggs

1 TBS vanilla

1 tsp baking soda

1/2 tsp salt

2 C flour

1/2 C oats or chopped nuts (optional)

2 C chocolate chips

Directions:

Preheat oven to 375°

Combine butter, sugars, blend until smooth. Add eggs and vanilla, blend. 

Add flour, soda, salt, and oats/nuts if desired. Mix well, then fold in the chocolate chips. 

I like making this recipe with one cup of miniature chocolate chips and one cup of semi-sweet chocolate chips. One of the tricks for making uniform cookies is to use a small "ice cream" scoop. 

You should not need to spray the cookie sheet with non-stick spray for this recipe, however you can use parchment paper if you prefer. 

Bake cookies for 10-12 minutes. Allow to cool on cookie sheet before removing. 

Oven Roasted Vegetables

 4 lbs. baby potatoes

4 large carrots, peeled and cut into 2 inch chunks

1 large onion, quartered and cut into 1 inch slices

6 garlic cloves, peeled and halved

1/3 C olive oil

1 envelope onion soup mix

Preheat oven to 450°

Combine all vegetables in a large bowl, toss vegetables evenly with oil and the powdered soup mix to coat evenly. Arrange vegetables in a 9x13 pyrex dish or spread onto a large cookie sheet. Bake for 40 minutes, or until carrots and potatoes are tender. 

"Chicken" Soup

6-12 oz. Egg noodles

3 carrots

2 celery stalks

1 onion

2 cloves garlic

32 oz. Chicken Broth (may need 2 containers of broth)

Additional salt and pepper may be needed, but broth is usually salted and sometimes seasoned.

This soup can easily be adjusted, you can add chicken, fake chicken, or peas, to increase the protein/nutrients. 

Directions:

Chop the onion, garlic, carrots, and celery. In a soup pot pour 2 TBL oil and sautee the vegetables, then add the chicken broth. Allow the soup to simmer until the vegetables are not crunchy (but not too soft!). Increase the heat, bring soup to a boil, then pour in the noodles. 

I have not made this recipe for a while, so you may need more broth than what is stated above. I usually add about 1/2 of a bag of egg noodles, which is why I wrote that you will need between 6 to 12 ounces of noodles. These noodles really expand and soak up liquid, so don't add too many. 

Bone broth or similar high protein broths are great for soup. They are more expensive but they provide much more protein than typical broth. The other product I purchase (from the soup/broth aisle) is "Better Than Bouillon." It is great to have on hand. Keep a jar in your fridge, and in recipes like this you can add a tablespoon with a few cups of water to increase the amount of broth and it adds great flavor! 

This is an image of egg noodles. Any type of small noodle will work for this recipe :)