Wendy's Copycat Chili

 2 pounds ground beef or turkey

1 can tomato sauce (29 ounces)

1 can kidney beans (29 ounces) with liquid

1 can pinto beans (29 ounces) with liquid

1 cup diced onion

1-2 cans green chilies

1/4 cup diced celery

3 medium tomatoes, chopped (or a can of diced tomatoes)

2 teaspoons cumin

3 tablespoons chili powder

1.5 teaspoons black pepper

2 teaspoons salt

2 cups water OR chicken stock

Brown the meat in a pan over medium heat and crumble into small pea size clumps, drain grease.

In a large pot combine the cooked beef and all other ingredients and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2-3 hours.

OR use a crock pot or instant pot and cook for hours stirring between. 

Serve when ready, top with cheese, sour cream, green onions....... serve with Stephanie's Corn Bread. 

Granola

 4 cups rolled oats (If making gluten free, be sure to have certified gluten free oats)

6 tablespoons hemp hearts

2 tablespoons chia seeds

4 tablespoons ground flax

1 teaspoon cinnamon

1/2 teaspoon salt

2/3 cup brown sugar

2/3 cup vegetable or canola oil

2/3 cup pure maple syrup

1 tablespoon vanilla

Preheat oven to 300 degrees and line a 9x13 inch pan with parchment paper.

Mix granola, hemp, chia, flax together in a big bowl.

In a separate bowl mix together cinnamon, salt, brown sugar, oil, syrup, and vanilla. 

Once sugar is dissolved pour the mixture over the oats blend and stir until it's all evenly coated.

Pour out and flatten the mixture on the parchment paper lined pan and sprinkle the top with a little more cinnamon and salt.

Bake for 20 minutes and take out and stir then flatten again and return to the oven. Continue that process every 10 minutes until a golden color begins to develop on the granola. Be sure not to overbake. Let it cool on the pan, the more you stir it the smaller the chunks will be. You can skip the stirring part and let it stay in one flat sheet the whole baking time and break it into chunks after it cools. Store in an airtight container on the counter/pantry. Tasty in yogurt or on its own with milk and berries. Stays fresh for weeks. 

**you can make this without the hemp, chia, and flax. If so, just reduce the sauce you create by a little and it's still super yummy, just less protein. 

Enchilada Casserole

 1.5 pounds of ground beef OR chicken

1 onion finely chopped

2 cloves garlic

2 cups red enchilada sauce

1 can (15 ounces) black beans, drained and rinsed

1 can (7 ounces) green chilies

12-14 corn tortillas

1 1/4 cup shredded monterey jack cheese

1 1/4 cup shredded cheddar cheese

1 cup canned or frozen corn

sliced olives

1 tsp cumin (more to taste)

Preheat oven to 350 degrees. spray 9x13 inch casserole dish

Brown ground beef in large pan over medium heat. When it is about half way done cooking, add the onion. Cook until beef is browned and the onion is soft. Reduce heat to low and add garlic and cook for one more minuet or so stirring continually. Drain any grease and add most of the enchilada sauce, black beans, green chilies, corn, and olives. Stir to combine. 

Spread 3 tablespoons of reserved enchilada sauce to the bottom of the casserole dish. Layer 1/4 of the tortillas on the bottom, then spread 1/3 of the beef mixture, add 1/4 of the cheeses. Repeat these layers two more times Top with the last layer of tortillas, the remaining enchilada sauce, and the remaining cheese. 

Cover with foil and bake for 30-35 minutes or until the cheese is melted and the casserole is heated through. Uncover pan and bake for 5 more minutes. Once pulled out of the oven, let it rest for 10 minutes before serving. 

Top with avocados, guacamole, sour cream, cilantro, jalalpeno.

***I have used costco rotisserie chicken instead of beef and it works great, however my family prefers this made with beef. I typically eyeball the amount of enchilada sauce because some times it needs more moisture for the tortillas to soak up the flavors. 

Crock Pot/Instant Pot Posole

 1-2 tablespoons oil

2-3 pounds pork roast, cut into one inch cubes

1 yellow onion

4 cloves garlic, minced

1 can (19 ounce) red or green enchilada sauce (one of each or two of the same, any way you make it, it will be tasty)

1 jar (16 ounces) salsa Verde, regular or thick 'n chunky

1 cup chicken broth

1 can (4 ounces) green chilies

2 cans (15.5 ounces each) white hominy, drained

2 teaspoons dried oregano

1/2 teaspoon salt

1/2 teaspoon cayenne pepper (more or less to taste)

1/2 cup chopped fresh cilantro

Topping options:

shredded cabbage, cilantro, avocado or guacamole, sour cream, shredded cheese, lime wedges or juice, tortilla chips, etc.

Heat the oil (in a pan or instant pot on sauté) over medium heat. Season the pork pieces lightly with salt and pepper (sometimes I add paprika, onion powder, and cumin as well). 

Add seasoned meat to hot oil and brown all sides of the meat, don't totally cook it. Once browned, remove from the instant pot or pan. 

Add onions and cook on medium-low heat until the onions start to soften, about 2-3 minutes. Add garlic and cook for another minute or so. 

Add meat back to the instant pot with the onions and garlic. Add all other ingredients (EXCEPT for the cilantro) and mix well. 

Cover and cook on high (slow cook) for 6-7 hours until pork is tender and falls apart OR pressure cook on manual for 30-40 minutes and release pressure naturally. Sometimes I will do 30 minutes manual pressure then cook on slow cook for a few hours. 

Once it's all cooked, stir in cilantro (my kids don't love it so I serve it on the side) and serve warm with all of the toppings that you like. 

Betty Crocker Glazed Ribs

 4 lbs spareribs

1 can (15 oz)  tomato sauce

1 envelope .7 oz onion soup mix

1/4 cup vinegar

1/4 cup molasses

2 Tbls salad oil

1 tsp dry mustard

1 cup water

Place spareribs meaty side up in open shallow roasting pan.  Heat remaining ingredients to boiling, stirring constantly.  Boil and stir 3 minutes.  Pour sauce over meat.  Roast in 350 degree oven 1 1/2 hours or until done, basting 4 or 5 times.  Serve over rice.

(This is the recipe I've used ever since I got married 49 years ago.  I got a Better Crocker recipe for a wedding gift :)  I usually cooked it at 325 for 2 hours)

One Pan Chocolate Cake

Put below ingredients in an 8x8 baking dish and mix well. 

    1 cup sugar

    1 1/2 cups flour

    1/3 cup cocoa

    1 tsp. soda

    1/2 tsp. salt

Make 3 divots and add:

    1 tsp. vinegar (in divot 1)

    1 tsp. vanilla (in divot 2)

    1/3 cup oil (in divot 3)

Add 1 cup cold water and stir until all blended. 

Bake at 350 degrees for 30 to 35 minutes  Top with hot fudge or ganache.

(This is a perfect size for 2)

Spinach, Chicken and Pasta Salad

16 oz. bow tie pasta, cooked al dente DRESSING: 1 cup vegetable oil 2/3 cup Teriyaki sauce 2/3 cup white wine vinegar 6 T. sugar 1/2 tsp. salt 1/2 tsp. pepper 1 1/2 (10 oz.) bags spinach 1 (6 oz.) Craisins 3 (11 oz) cans mandarin oranges, drained 1/2 cup parsley, chopped 1/2 cup sesame seeds, toasted 6 oz. honey roasted peanuts 2 to 3 cups cooked chicken, cut into small pieces Blend dressing ingredients together in blender or food processor. Mix dressing and cooked pasta in medium bowl and marinate for two hours. Combine rest of salad ingredients in large salad bowl, add pasta with dressing and toss together. (Hint--When I add the pasta with the dressing to the rest of the ingredients, I usually don't add all the dressing--it makes for a rather soggy salad otherwise.)