Wendy's Chili

My husband declared this to be "the best bowl of chili I've ever had".  So that must be a good thing?



Wendy's Chili 
(This makes a huge batch...I halved it and still had LOTS of leftovers.  It freezes well too.)

From http://www.mamalovesfood.com/2010/11/wendys-chili-well-not-really-but-sort.html

• 4.5 pounds ground beef, browned and drained
• 2 large yellow (sweet) onions, chopped
• 7 large green bell peppers, chopped
• 4 celery stalks, chopped
• 2 heaping tablespoons minced garlic (I use jarred)
• 2 cans Ranch Style Beans, NOT drained (15 ounce cans)
• 2 cans dark red kidney beans, drained (15 ounce cans)
• 2 cans Original Rotel Diced Tomatoes & Green Chili (10 ounce cans)
• 2 cans stewed tomatoes (15 ounce cans)
• 4 cans plain tomato sauce (15 ounce cans)
• 2 packages McCormick Mild Chili Seasoning (1.25 ounce packages)

Chili {Wendy's Style} Directions:

1. Combine all ingredients in a large stock pot.*
2. Simmer for at least three hours (I let mine cook all day long).
3. Enjoy! 

Healthy Chicken Carbonara

½ lb whole wheat spaghetti

-Put in boiling water until cooked

Alfredo:

4 Tbsp yellow onion, diced

1 tsp garlic, chopped

1 tsp olive oil

1 1/3 cups 1%milk

½ cup chicken broth

1 Tbsp all purpose flour

¼ tsp salt

¼ tsp pepper

¼ cup Parmesan cheese, shredded

-Saute onion and garlic in olive oil until light brown.

Add the milk, chicken broth, flour, salt, and pepper.  Cook

Over low heat until the sauce is smooth and thick.

Continue to cook over medium-low heat, stirring frequently

Until the sauce thickens.  Stir in the parmesan cheese

Carbonara:

5 each 4 oz chicken breasts, boneless

5 slices cooked bacon, diced

¾ tsp garlic, chopped

¼ cup fresh basil

½ cupgreen peas, frozen

¼ tsp pepper

5 tsp walnut halves, chopped

5 tsp parsley, chopped

-Preheat oven to 350*.  Spray a baking sheet with

nonstick cooking spray.  Place chicken breasts on sheet

and bake for 13 minutes or until done.

Heat the bacon and garlic in pan until bacon is crisp.  Add

The basil. 

Add the alfredo sauce, peas, and pasta.  Toss to coat

-On a plate, place 1 cup carbonara; fan the slices of chicken

breast to the side of the pasta.  Garnish each plate some

black pepper and a tsp of walnuts and some parsley. 

From Scratch Italian Spaghetti

This is a great way to use up some of those garden tomatoes in the fall.  My family loves it and will eat it even though there are little specks of green in it... that means it's good folks! And it's so easy.  Just put it all together around lunch time and it's ready by dinner time.  Plus it makes your house smell YUMMY! 

Combine the following:

1 lb hamburger - browned

1 onion - chopped

½ cup celery - chopped

2 cans tomato sauce

2 quarts tomatoes

1 can mushrooms

1/4 cup parsley

1 bay leaf

1 tsp salt

1/4 tsp pepper

½ tsp baking soda

1/4 tsp nutmeg

1/4 tsp allspice

1/4 tsp thyme

½ tsp oregano

1 garlic clove

1 tbsp sugar

½ cup grated cheese

Put all ingredients in a large pot and simmer 4-6 hours 

Serve over Spaghetti

Healthy Chicken Salad

I love me a chicken salad sandwich, but I don't love all the fat and stuff that goes with it.  But with this recipe, you don't have to worry as much!  Woohoo!  I've subbed the mayo base (loaded with lots of bad stuff) with a greek yogurt base.  You can't tell!  Crazy!  In such a good way!

Ingredients:

1 lb boneless, skinless chicken breast, cooked and shredded or chopped finely
1/3 cup plain greek yogurt
1 TBSP honey
1 tsp apple cider vinegar
1 tsp dried dill
pinch ground black pepper
1/4 tsp salt
some slivered almonds
1 cup red grapes, halved
1/2 cup chopped celery

Directions
In a bowl combine yogurt, honey, vinegar, dill, salt and pepper. Pour over chicken and mix it.
Add almonds, grapes, and celery to mixture.  Mix.
Let sit for about 20 minutes to let flavors blend.

This makes about 6 servings and has 110 calories a serving. 

Enjoy!

Healthy BBQ Chicken Wrap

BBQ yumminess in under 250 calories (depending on the tortilla/wrap you use).  I really like to make this for lunch.  Mmmm....

Here's the recipe (more general guidelines- customize as you wish)

-Chicken (I use breaded chicken that I just have to bake for 20 minutes, from Sams Club)
-BBQ sauce (KC Masterpiece is my sauce of choice)
-Red onions, sliced
-Spinach
-Cilantro (A must if you like cilantro!)
-Feta Cheese
-Tortilla  (I prefer the brand flat out, they are under 100 calories and give you tons of fiber)

*Warm up the tortilla and then add your chicken slices.  Add a tablespoon or so of feta and then bbq sauce.  Then just add the spinach, onions and lots of cilantro.  Roll up.  Eat.  Enjoy. Thank me. 

Crisp Chicken Burritos

Okay has it really been like 3 months since we've posted anything?  Yikes!

Well here goes. 

This is one of my favorite meals to make because it's super easy and really good.  Plus the kids even like it, so it's a win, win, win situation.  :)
This is the secret recipe from a certain taco place in town and I know it because my hubby use to work there in his high school years...  They let him watch how they made it once and he took notes. 


1 package cream cheese
3/4 pound of shredded chicken (I use a can of chicken to make it even more easy!)
1 can green chiles (I use fresh- yum!)
1 TBSP dried onions (You can use fresh onions too of course, it's just one small onion, chopped)
some seasoned salt to taste
Tortillas

*Okay, so here's the super easy method of getting these ready-  put all ingredients (except tortillas) in your kitchen aid and mix.  Put a spoonful of mix on a tortilla and roll it.  Repeat.

Cook on greased baking sheet at 425* for about 10-15 minutes, or until brown.   

Or you could deep fry it for the genuine taste, but we love it baked. 

ENJOY!!!

Corny Chicken Wraps

Corny Chicken Wraps

2 cups of chicken, cooked and cubed

1 can whole Kernel Corn, Drained

1 cup salsa

1 cup shredded cheese

8flour tortillas, warmed

Combine Chicken, corn, and salsa. Cook until heated through. Sprinkle cheese over tortillas. Place about ½ cup chicken mixture down the center of each tortilla; roll up and secure with a toothpick. 

This recipe originally came from Michelle! 

Asian Chicken and Asparagus Kabobs

Asian Chicken and Asparagus Kabobs

Dipping Sauce:

2 cups mayonnaise

¼ cup sugar

¼ cup soy sauce

2 TBS sesame seeds, toasted

1 TBS sesame oil

½ tsp white pepper

 

Kabobs

¼ cup soy sauce

2 TBS brown Sugar

2 TBS Water

1 TBS sesame oil

1 tsp. crushed red pepper flakes

1 tsp minced fresh ginger root

1 ½ pounds boneless skinless chicken breast

1 pound asparagus

2 TBS Olive Oil

½ tsp salt

1.In a bowl, combing the Dipping sauce ingredients cover and refrigerate 2-4 hours.

2. In a large resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours turning occasionally. Drain and discard Marinade.

3. In a bowl toss the asparagus with olive oil and salt.  On metal or soaked wooden skewers, alternately thread on chicken piece and 2 asparagus pieces. Grill covered, over medium heat for 4-5 minutes on each side or until juices run clear and asparagus is crisp tender.

Easy Potato Chowder

Well, since the weather here isn't getting any warmer and it still seems like winter, I thought

I'd post a comfort food for those cold winter nights... Easy Potato Chowder. 

Easy AND yummy!

3 cups skim milk

1 can (10 oz) condensed cream of potato soup

2 cups frozen hashbrowns (cubes)

1 cup shredded cheddar cheese

2 slices bacon, cooked and crumbled

1/4 cup green onions, sliced

-Mix milk and soup in large saucepan.  Stir

in hashbrowns.  Bring to boil.  Reduce heat to

medium-low; simmer 10 minutes.  Ladle soup into

bowl (or bread bowl) and sprinkle

cheese, bacon, and onions on top. 

Green Chile Goodness

Okay Lara Here, The youngest of the sisters.   Well I am not one that follows recipes or anything so my directions are going to be a like a pinch of this, a dab of that... i'll try and clarify more... but we'll see how it works out. OH and my meals usually make for 2... so make more or less or which ever.

Okay so I'm trying to eat as healthy as I can so here is what this meal needs:

Spinach
an avacado
3 roma tomatoes
1 onion
garlic powder
lime juice
Splenda or sugar
Chicken tenderloins
Chicken bullion cubes
shredded cheese
Salad Dressing
2 cans of Green Chiles diced
a pepper of choice
green verde salsa
Black beans


OKay to start off i make the salsa.  I dice the three tomatoes, the pepper and about 1/4 cup of onions. mix it all together in a bowl and then sprinkle maybe a tablespoon or two of splenda, a teaspoon of lime juice and then a little dash of Garlic powder (or use real garlic) also i think some some Cilantro would be good but.. i didnt have any.

OKay in a sauce pot i opened two cans of the green chile, put in 2 chicken bulion cubes, and about a cup of water. let it start to simmer.  add about 1/4 cup of chopped onions and about 2 table spoons of splenda/sugar and add a dash of galic

Grill the chicken (5 tenderloins) and then cut up cooked chicken throw in the green chile mix put at a simmer and ad a little bit more water.

Okay on a plate, put spinach on with black beans.  put some pieces of cut avocado mixed in and then  go back to the chicken and it should be mixed with onions tender.  Add the Chicken on top of the beans on the salad then add the salsa topped with a little shredded cheese and then i chose to put a little ranch on top with more lime.   Ad the Salsa Verde to as you choose.

It was Wonderful!!! mmm mm mmmmm

Mrs. Dash Pasta

This is so easy and we love it at our house.  The hardest part is cooking the chicken and the noodles.  The rest? A cinch. 


Mrs. Dash Pasta 


3 cooked chicken breasts (I used chicken tenderloins, I like them better.) cut up
Angel hair pasta, cooked
Steamed Vegetables (I used the steamer packs, so much easier)
2 tbs Olive oil
Mrs. Dash original spice
Shredded Parmesean cheese
Hot pepper flakes (optional)

Put olive oil in frying pan.  Warm on middle-high heat.  Throw in cooked chicken to brown a bit.  Then toss in pasta and vegetables.  Sprinkle with a generous amount of Mrs. Dash.  Cook together for about 5 minutes, stirring occasionally.
Toss in shredded parmesean

Cook a little longer.  Probably around 5 minutes, stirring occasionally. 

Serve and enjoy. 

Buffalo Chicken Salad

I can't remember where I got this recipe, but it's good!  If you like Buffalo Chicken Wings, you'll like this salad.  This would be perfect for that one big football game coming up...

1 Lb chicken

1 bottle Frank's Buffalo Chicken sauce

lettuce

3 hard boiled eggs, peeled and sliced

avocado, peeled, pitted and sliced

1/2 c. grilled corn kernels (optional)

cheese, shredded

sunflower seeds

ranch or blue cheese dressing, to taste..

-Heat oven to 375-degrees. Cover chicken in Buffalo

Chicken sauce and place on a greased pan. Place in

oven and bake about 25 minutes or until chicken is

cooked through. Cut chicken into slices and place in a

large bowl. Stir in more Buffalo Chicken sauce until

chicken is well coated. Shred lettuce and place on plate.

Add chicken, egg, avocado, corn, cheese, sunflower

seeds and top with ranch or blue cheese dressing.

Salsa Tacos (Crockpot)

I got this recipe from here.  It is so easy and so good. Very easy and super for a Sunday meal! 

Avocado
Cilantro
Onion
Tomato
Cheddar Cheese Shredded
Lime or Lemon
Chicken Breasts 3-4  (I use chicken tenderloins)
Salsa  2-3 cups (We use our home made bottled from last year.)

Dump the chicken and salsa in the crockpot. Cook for 4-5 hours or until the chicken is done.

Shred chicken with two forks.  Use small flour tortillas.  Put avocado, tomatoes, cilantro, cheese and onions on top. Squeeze lemon or lime on top.

Serve and enjoy!

Jerk Chicken Salad

Even if you're not a salad person, you'll like this. It's so yummy! The kids weren't super fans when they saw that there was green in it, (they hate all things green) but they loved everything else. This is a Pampered Chef recipe and it's delish!

Ingredients:
1 TBS olive oil
1 TBS Jamaican Jerk Rub (can order Pampered Chef's or can find in grocery store spice section)
1 pound chicken tenders
1 medium pineapple (fresh is SO yummy, but I'm sure you can use canned too)
1 red bell pepper
3 green onions
2 heads romaine lettuce
1 can (15oz) black beans, drained
6 slices bacon, cooked, drained, and crumbled

Dressing:
2 limes
1/3 cup reduced fat mayo
2 TBS pineapple preserves (I couldn't find this, but I did find apricot and pinapple preserves and it worked)

Directions: Whisk together oil and jerk rub. Add chicken tenders, mix well to coat and set aside.
Peel and cut pinapple into slices. Heat a pan to medium heat and add chicken; cook 3-5 minutes on each side, until done. Remove chicken and add pineapple to pan. Cook 1 minute on each side. Remove from pan. Set chicken and pineapple aside.

Slice bell pepper and green onions. Arrange lettuce on large serving plate.

For dressing, zest one lime and juice both limes, put into bowl. Add lime zest, mayonnaise and pineapple preserves to bowl, mix well.

Layer chopped lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions over plate. Drizzle dressing over salad.

Enjoy!

Cabbage Stir Fry

If you like cabbage, but never know what to do with it, I think this recipe is so yummy!  Cabbage is really cheap, so it makes a nice, inexpensive meal!


1 head cabbage (sliced, chopped)
1 onion (diced)
4 chicken tenderloins (cooked and sliced)
1/2 cup peanuts
3 TBS sesame seed oil
2 TBS rice vinegar

 Put sesame oil in a frying pan and heat on medium high until a little hot.  Put onions in and fry until they are brown.  Add cabbage and chicken.  Stir around and cook for about 10 minutes, or until cabbage is soft.  Add 1/2 cup peanuts and mix around.  Stir in rice vinegar.  Season with salt and pepper to taste.

Serve!

Homemade Zuppa Toscana Soup

I've made this a few times over the years, and I think it tastes just like the soup at that one Italian Restaurant... :)

Here's the recipe. Try it, you won't be disappointed.

1/2 pound of Italian Sausage (I like the HOT kind, but the family likes Medium)

3/4 cups diced onions

6 slices of bacon (I use the pre-cooked bacon and it tastes the same)

1 1/4 teaspoons minced garlic

2 cups of chicken broth

1 quart water (4 cups)

4-5 russett potatoes, cut in half and then into 1/4 inch slices

2 cups Kale (I use fresh spinach)

1/3 cups Heavy whipping cream (I use milk if it's all I have on hand)

-Cook the sausage and crumble it. Place onions and bacon in large saucepan and cook over medium heat until onions are almost clear. Add garlic and cook an additional minute. Add chicken broth, water, and potatoes. Simmer 15 minutes. Add sausage, kale, and cream. Simmer another 4 minutes and serve.

-Top with parmesan cheese.

Korean Candy Chicken

This was really yummy. A little bit of work, but the family loved it. Actually my kids liked it, but I had some Orange Chicken sauce from Panda Express leftover and coated half of the chicken in that- they loved that more, but they still liked this too.

2 lbs boneless chicken breasts, cut into bite size pieces
2 eggs
2 cups flour

sweet sauce:
1 cup sugar
1/2 cup soy sauce
toasted sesame seeds

cooked rice (I used quinoa instead)
Green onions (optional)

In a pan, pour about two inches of oil and heat on medium heat til hot. Beat eggs and put chicken pieces in the eggs, to coat. Then coat the chicken in the flour (which is in another container).

Place coated chicken pieces in oil and fry for a few minutes on each side until done. Place cooked chicken on a plate with paper towel to rest.

Mix the ingredients for the sauce. The sauce will be kind of thick, but not grainy. Then place the chicken pieces into the sauce and coat.

Serve over rice (or quinoa) and place sliced green onions on top.

Carne Asada Tacos

Ingredients:

2 pounds flank steak trimmed of excess fat
1 recipe Mojo sauce (recipe below)
Olive oil for coating grill
Kosher salt and freshly ground pepper
16 corn tortillas
Cilantro- chopped

Medium sweet onion-chopped
2 limes for serving

Mojo:

• 4 garlic cloves, minced
• 1 jalapeno, minced
• 1 large handful fresh cilantro leaves, finely chopped
• Kosher salt and freshly ground black pepper
• 2 limes, juiced
• 1 orange, juiced
• 2 tablespoons white vinegar
• 1/2 cup olive oil

Lay the flank steak in a large zip-lock bag and pour the mojo over it. Refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.

Preheat an outdoor grill or a ridged grill pan (I used our George Foreman) over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with sweet onion and cilantro mixture.