Slow Cooker Pork Chili

Ingredients:

• 1-lb ground pork
• 1-lb ground beef
• (3) 14.5 oz cans of diced tomatoes
• (1) 15 oz can chili beans in chili sauce
• (1) 15 oz can dark red kidney beans
• 2 packets of chili seasoning mix (1-1.25 oz each)
• 1/2 cup cilantro
• 1 onion
• 2 green peppers
• 1 jalapeno pepper
• 1 TBSP garlic
• 1 cup water

Directions:

1. Brown ground pork and ground beef and drain off any excess grease. Add to slow cooker.
2. While meat is cooking, coarsely chop onion, bell peppers and jalapeno pepper (removing all seeds from the peppers). Chop cilantro. Mince garlic. Add all to slow cooker. 
3. Add all contents from the cans of tomatoes and chili beans to the slow cooker. Rinse the kidney beans and add with one cup water to the slow cooker.
4. Cook on low for 4-6 hours or high for 2-3 hours. Serve hot.
5. Garnish with sour cream, grated cheese and/or corn chips.

To Freeze:

1. Follow steps 1-3 from above and add all (except water) to a large freezer bag. 
2. When ready to cook, thaw overnight and then add to slow cooker along with one cup water and cook according to the directions above.

Meal Planning for 1/30 - 2/15

We are focused on making healthy eating choices right now, so this menu reflects a balanced menu!

Monday (Jan 30) -- Meatballs with spaghetti sauce over spaghetti squash
Tuesday (Jan 31) -- Slow cooker Chicken Teriyaki Stir-Fry over rice
Wednesday (Feb 1) -- Mediterranean Shrimp with rice pilaf and asparagus
Thursday (Feb 2) -- Garlic-Rosemary Tri-Tip Roast with Simple Roasted Brussels Sprouts
Friday (Feb 3) -- Green Pepper Chili and cornbread
Saturday (Feb 4) -- Leftovers
Sunday (Feb 5) -- Super Bowl! Healthy Chicken Nachos
Monday (Feb 6) -- Mongolian Beef over rice
Tuesday (Feb 7) -- Slow Cooker Creole Jambalaya over rice and biscuits
Wednesday (Feb 8) -- Leftovers
Thursday (Feb 9) -- Baked chicken thighs and roasted veggies
Friday (Feb 10) -- Quick Taco Salad with Guacamole
Saturday (Feb 11) -- Valentine's Dinner Celebration (because we have plans on the 14th): Grilled steak, Twice Baked Potatoes and asparagus
Sunday (Feb 12) -- Turkey Meatloaf and roasted red potatoes and carrots
Monday (Feb 13) -- Crock Pot Sesame Chicken over rice with green beans
Tuesday (Feb 14) -- Chicken & Gravy with mashed potatoes and squash medley
Wednesday (Feb 15) -- Mexican Casserole and salad

Slow Cooker Creole Jambalaya

Ingredients:

• 1½ pounds of boneless, skinless chicken breast, chopped
• 13-ounce turkey kielbasa, sliced
• 12-ounce bag of Cajun style mirepoix blend (or 1 cup each of chopped green bell pepper, onion and celery)
• 15-ounce can of diced tomatoes
• ½ cup chicken broth
• 1-3 tsp cayenne pepper (depending on how spicy you'd like it!)
• 1 tsp dried oregano
• 1 tsp Creole seasoning
• 1 tsp minced garlic

Directions: 

Combine all ingredients in slow cooker and cook on low for 6 hours or high for 3 hours. Serve over rice.

Freezer Directions:

This is a great recipe to freeze. In fact, I usually make one or two extra batches when I make it for dinner to freeze for later. For best results, combine all ingredients in Ziploc freezer bag, label and pop in your freezer (use within 3 months). When ready to cook, thaw in refrigerator and follow directions above.

Rosemary Turkey Stroganoff

Ingredients:

• 1 tablespoon butter
• 1/2 cup onion, chopped
• 3 cloves garlic, minced
• 2 sprigs fresh rosemary, minced
• 1 pound ground turkey
• 2 tablespoons flour
• 1 (8 oz) can sliced mushrooms
• 1 can cream of mushroom soup
• 1/4 cup water
• 1 cup plain Green yogurt
• Salt and pepper to taste
• Parsley for garnish
• Egg noodles, cooked per package directions

Directions:
Melt butter in large skillet or stock pot and sauté onion and garlic until soft. Add rosemary and ground turkey and brown. Add flour, mushrooms, salt and pepper. Cook for 1 minute. Add cream of mushroom soup and water. Simmer for 10 minutes, uncovered. Add Greek yogurt and serve hot over egg noodles, garnished with parsley. Delish!

I like to serve this dish with a side of green beans :)

Simple Roasted Brussels Sprouts

If you'd told me 2 years ago to that I would love Brussels sprouts I would have laughed in your face. Then a friend made them for a pot luck. I was hooked! Since then I've tried a couple of recipes and found this combination to be the "one" for me. And the key to it is using a cast iron skillet. Although you can roast Brussels sprouts on a baking sheet or in a baking dish, I highly recommend a heavy skillet made of cast iron!

Ingredients: 

• 1 pound Brussels sprouts
• 2 tablespoons olive oil
• pepper to taste 
• 2 tablespoons Parmesan cheese, shredded

Directions:

1. Preheat oven to 375 degrees. Place cast iron skillet in oven to heat while you prep your Brussels sprouts.
2. Peel off outer leaves on Brussels sprouts, rinse in cold water, cut off stem and chop in half.
3. Mix Brussels sprouts with olive oil in large bowl and zip lock bag, coating the sprouts well.
4. Remove the skillet from the oven and pour Brussels sprouts inside, carefully placing them chopped-side down. Season with pepper.
5. Roast for 20-25 minutes, turning the sprouts over halfway through.
6. Once you have removed from oven, top with Parmesan cheese and serve hot.

Fresh Quinoa Salad

Ingredients:

• 2 cups water
• 2 cubes or 2 teaspoon chicken bouillon
• 1 clove garlic, smashed
• 1 cup uncooked quinoa
• 1/2 large red onion, diced
• 1 large green bell pepper, diced
• 1/3 cup black olives, chopped
• 1/2 cup fresh mozzarella, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh chives, chopped
• 1/2 cup fresh lemon juice
• 1/4 cup olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt

Directions:

Heat water with chicken bouillon and garlic - bring to boil. Add quinoa and reduce heat. Simmer for 20 minutes or until quinoa is tender and water is gone. Remove from stove and allow to cool for 5-10 minutes.

While quinoa is cooking, chop onion, bell pepper, olives and mozzarella. Stir in 2 quart bowl and add basil and chives. Top with lemon juice, olive oil, balsamic vinegar and salt.

Add cooled quinoa and stir together. Chill in the refrigerator until you're ready to serve. 

Optional: Add cooked chicken to make this a main course.

Stuffed Bell Peppers

Ingredients:

• 1/2 red onion
• 3 garlic cloves, minced
• 1 pound lean ground beef
• 1 cup carrots, shredded
• 2 (8 ounces) cans of tomato sauce
• 1/4 teaspoon ground thyme
• 1 teaspoon basil
• 1 teaspoon parsley
• 2 tablespoons Worcestershire sauce
• 1 cup white rice, cooked
• 5-6 red, yellow or orange bell peppers (depending on size)
• 1/3 cup Colby Jack cheese, shredded

Directions:
Preheat over to 375 degrees. Chop onion and add to hot, lightly-greased skillet. Saute with garlic. Add beef and carrots. Cook until beef is brown. Mix tomato sauce, spices and Worcestershire sauce. Add to cooked beef on stove. Stir in rice until well mixed. Take skillet off stove. Wash bell peppers, cut top off and clean out seeds inside. Spoon beef mixture into peppers and place in muffin tin to hold upright. Evenly sprinkle cheese on top. Roast for 30 minutes or until peppers are cooked and cheese is melted.