Wednesday, September 26, 2018

Vegetable Chili

Vegetable Chili
  • 2 medium zucchini, chopped
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • 3 carrots, chopped
  • 2 medium onions, chopped
  • 2 large tomatoes chopped OR 14 1/2 oz can diced tomatoes, drained
  • 1 15 oz can whole kernel corn, well drained
  • 1 15 1/4 oz can garbanzo beans (chick peas) rinsed and well drained ( I used cannellini  beans instead.
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 15 oz can salsa
  • 6 oz can tomato paste
  • salt and pepper to taste
In a 4 quart slow cooker, mix together ingredients, cover and cook on the low heat setting about 8 hours.

Takes awhile to cut up all the vegetables but then you're done and the slow cooker does all the work.

Nice change from regular chili.

Happy Eating  🍴

Tuesday, September 4, 2018

Taco Meat Filling

For years I've used the taco packet that you add to ground beef 
to make the taco meat for tacos.
Recently I came across this recipe and like it a whole let better
than the packet.

Taco Meat Filling

  • 1 lb ground beef
  • 1/2 cup flour
  • 1 Tablespoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon minced onion
  • 1/2 teaspoon paprika
  • 1/4 teaspoon onion powder
  • Dash garlic powder
  • 1/2 cup water
  1. In medium bowl, combine beef and the rest of the ingredients EXCEPT for the water and mix thoroughly.
  2. Put the 1/2 cup water in skillet and then add the seasoned beef.  Mix well with wooden spoon or spatula, and break up the meat as it cooks.  
  3. Heat 5 or 6 minutes or until browned.  The finished product should be very smooth, somewhat pasty, with no large chunks of beef remaining.
Didn't post a picture because you know how some food just don't
photograph well. This was one of those.
Hope you enjoy your tacos.
Happy Eating  🌮

Monday, July 9, 2018


Pictured is half the recipe
  • 12 manicotti noodles
  • 4 cups mozzarella (divided)
  • 2 cups ricotta cheese
  • egg
  • 2 tablespoons basil
  • 26 oz spaghetti sauce (divided)
  • 1/2 Parmesan cheese
  1. Preheat oven to 350 degrees, grease 9 x 13 pan.
  2. In med bowl stir together 3 cups mozzarella, egg, ricotta and basil.
  3. Using a teaspoon stuff UNCOOKED manicotti noodles with cheese mixture.
  4. Spoon 2 cups spaghetti sauce in dish.  Arrange stuffed pasta over sauce.
  5. Pour remaining sauce over top of pasta.  Sprinkle with remaining  mozzarella.
  6. Cover with foil and bake 50 minutes.
  7. Uncover and sprinkle with Parmesan cheese and bake 10 minutes longer.
So easy to make now that I know you don't have to COOK the noodles first.  Sure make
stuffing them easy.
This is one of my favorite meals.
A salad and garlic bread top it off.
 Happy Eating 🍽

Tuesday, July 3, 2018

Fruit Salad

Fruit Salad

  • 1/2 cup sugar
  • 3 Tablespoons corn starch
  • 1 1/2 cups orange juice
  • 1/4 cup lemon juice
  • 6 cups assorted cut-up fruit
  1. Mix sugar and corn starch together in saucepan.
  2. Gradually stir in orange juice until smooth.
  3. Stirring constantly, bring to a boil and boil 1 minute.
  4. Remove from heat and stir in lemon juice.
  5. When cool fold in fruit.
Sauce cooked and cooling

Fruit added to the sauce

 Great with any kind of fruit.
The one pictured has 
green grapes
black grapes
orange slices

I find there is more than enough sauce to cover the 6 cups of fruit and always add more fruit.
Every where I bring this, people love it and ask for the recipe.

Happy Eating
🍓     🍇     🍌     🍉     🍒     🍍

Wednesday, June 27, 2018

Rigatoni and Vegetables

Rigatoni and Vegetables
  • 1/2 box (16 oz) rigatoni pasta
  • 1 Tablespoon olive oil
  • 1 large green pepper cut in 1/2 inch strips
  • 1 small onion
  • 1 zucchini cut into 1/2 inch slices
  • 2 cloves garlic crushed with garlic press
  • 1/2 teaspoon oregano
  • 1 teaspoon salt
  • 1 pint cherry tomatoes
  • 4 ounces Monterey Jack Cheese into 1/2 inch dice
  1. Cook pasta
  2. Meanwhile heat oil over medium high heat in a nonstick 12" skillet.  Add pepper and onion and cook until lightly charred and tender, about 7 minutes.
  3. Add zucchini and garlic, cover and cook 3 minutes.
  4. Add oregano, salt and cook 30 seconds.  
  5. Stir in tomatoes and cook until slightly softened.
  6. Drain pasta.  In serving bowl, toss pasta with vegetables and cheese.

Ken and I both thought it very good and tasty.  Good flavor.
Happy eating  🍽

Thursday, May 10, 2018

Macaroni Salad

 Macaroni Salad
  • 2 cups elbow macaroni
  • 1 small onion, chopped
  • 3 stalks celery, chopped
  • 1 small red bell pepper, chopped
  • 1 tablespoons pickle relish
  • 2 cups mayonnaise
  • 3 tablespoons yellow mustard
  • 1/4 cup sugar
  • 2 1/4 teaspoons vinegar
  • 1/4 salt
  • 3/4 teaspoon celery seed
  1. Bring pot of water to boil.  Add macaroni.  Return to boil.  Cover and turn off heat.  Let sit for 10 minutes.
  2. In large bowl, stir together onion, celery, pepper, and relish.  Set aside.
  3. Stir together mayo, mustard, sugar, vinegar, salt and celery seed.
  4. Pour over the vegetables, and stir till well blended.
  5. Add macaroni and mix well.
  6. Cover and chill for a least 1 hour before serving.
This is my favorite macaroni salad.
Happy eating  🍽

Wednesday, March 28, 2018

Forgotten Cookies

Forgotten Cookies

  • 2 egg whites
  • 2/3 cup sugar
  • pinch salt
  • 1 teaspoon vanilla
  • 1 cup mini chocolate chips
  1. Preheat oven to 350 degrees (F)
  2. Beat egg whites till stiff, gradually add sugar.
  3. Add salt and vanilla.
  4. Add chips 
  5. Drop by spoonfuls on foil lined cookie tray.  Put in oven and turn oven off.  Leave oven door closed.  Leave in overnight.
My mother's recipe.
Light and airy cookies and very good.  And only 25 calories.
Ken wasn't that crazy about them.
Happy eating 🍪