Chili {Wendy's Style}

I love this time of year! The weather in East Tennessee has been perfect the last few days!
Last week when I was making my menu I specifically left Sunday blank because I wanted to see what the weather was really going to do...Warm=Grill...Cool=Chili! Yay for cool weather because I got to try out this recipe I had been wanting to try for a while! I love Wendy's chili and this recipe(I think) is just a smidge better!!  :-)

Ingredients:
4 pounds ground beef, browned and drained

2 large yellow (sweet) onions, chopped

5 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 and rinsed (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)


Directions:
Combine all ingredients in a large stock pot(it filled my 10quart pot)

Simmer for at least three hours (I let mine cook all day long).

I found this recipe on Pinterest and I believe it originated from this website Aprils Little Family

{SUPER DUPER YUMMY!}

 

Huevos Rancheros

2 Tbsp Olive Oil
3 cloves Garlic, minced
1/2 cup Salsa
1 (14.5oz) can Black Beans
1 Red Bell Pepper, diced
1 tsp ground cumin
1/4 tsp salt
1/2 cup chopped green onions
6 eggs
6 corn tortillas, warmed
1 avocado, sliced
Fresh Cilantro, chopped

Saute garlic in olive oil until fragrant. Add salsa, beans, red pepper, cumin and salt. Simmer until thickened, approximately 10 minutes. Stir in green onions.

Meanwhile, fry eggs sunny side up in a large skillet(I did over-easy). Season with salt and pepper.

Place one warm tortilla on each plate. Top each tortilla with a spoonful of beans, fried egg, salsa, avocado slices and chopped cilantro.

I had this for dinner last night and it was AMAZING!! Very yummy! I also made some Guacamole Dip...well I squashed an avocado and added salsa   :-) Yum!  

Bean Dip

Sissy wanted something new in her lunch box....a new dip. So I found this recipe in Feeding the Kids
And it is SO EASY I let her make it herself!

Here is what you will need:

1 can fat free Refried Beans
1 cup salsa (this is good recipe to use up bottom of salsa jar)  :-)
1/2 cup cheese ( We used Mexican b/c it was almost gone and I wanted to use it up)

Combine beans and salsa in microwavable bowl. Microwave for 2 minutes. Add cheese on top and continue to microwave until cheese is melted.

She was VERY proud of HER Bean Dip!!!   

Also from the same night:
Do you know what happens when you are on the phone with Walmart customer service trying to find out where your husbands TV is and why it isn't at your blankety blank blank house????

Your kids steal your camera and take 50 pictures in 5 minutes....this was the best one!  :)

Beans and Rice

I have this cook book that I love, it is called Feeding the Kids its a Healthy Eating System for the Whole Family.
This recipe falls under the "smart" meals. Smart or not it is delicious! 

Here is what you will need:

3 cups brown rice (leftover or make instant)
1 16oz jar salsa (mild,medium or hot- your choice)
1 can black beans, drained and rinsed
1 cup frozen corn kernels
1 cup sour cream
1 cup reduced-fat shredded cheddar cheese
1 avocado, diced

Mix rice, salsa, beans and corn together in large bowl.

Transfer to a microwavable dish with a lid.  Cover and heat about 6 minutes, or until hot.
Sprinkle with cheese and microwave 1-2 minutes more to melt the cheese. 

Serve with a dollop of sour cream and diced avocado!

Yum Yum. Definitely something I will make again, would be great for weekend lunch. Very Easy and Tasty!  :)