"Healthified" Salsa-Beef Chili

1 lb extra-lean (at least 90%) ground beef (I used turkey)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 cans (14.5 oz each) Muir Glen organic no salt added diced tomatoes, undrained (I used 1 28oz can of H.E.B. brand diced tomatoes)
1 jar (16 oz) Muir Glen organic mild or medium salsa (I just used the Pace we already had)
1 can (15 oz) Muir Glen organic tomato sauce (I just used regular tomato sauce)
1 can (15 oz) Pregresso dark red kidney beans, drained rinsed (I used regular H.E.B. brand)
1 can (15 oz) Progresso black beans, drained, rinsed (I didn't have any so I just didn't put any in)
1/2 cup water
2 Tablespoons chili powder
2 teaspoons sugar
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
Reduced-fat sour cream, if desired
Chopped green onions, if desired

1. In 4-quart nonstick Dutch oven, cook beef and onion over medium-high heat, stirring occasionally, until beef is thoroughly cooked; drain. Return to Dutch oven. Add garlic; cook and stir 1 minute.
2. Stir in all remaining ingredients except sour cream and green onions. Heat to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally, until slightly thickened. To serve, top individual servings with sour cream and green onions.

Substitutions: Any of the called-for beans you can use black-eyed peas or pinto beans instead.

Simplify: Get every once of flavor from the tomato sauce by rinsing any remaining sauce from the can with 1/2 cup water. (I am not sure if this is in addition to the other 1/2 cup water, I just used a 1/2 cup water to rinse it out, that way doing two things at once, I am sure it wouldn't hurt to have 1/2 cup more water in there then called for.)

Nutritional Information: 1 serving = 1 1/4 cup, calories 260, Fiber 9 g. For other nutritional information google: "healthified" Salsa-Beef Chili

It had a really yummy taste. When I ate it for leftovers a couple days later it was a little hotter then I remember it being the night I made it but still very tasty. Enjoy!

Sloppy Joes

Steph's been waiting for this one for a very long time. Sorry for making you wait.

Makes 24 sandwiches

3 lbs. ground beef

1 lrg. onion coarsely chopped

3/4 c. chopped celery

1 c. BBQ sauce

1 can sloppy joe sauce

24 hamburger buns

Cook beef and onion on stove top, over med heat, stirring occasionally, until beef is brown, drain.

Mix beef mixture and remaining ingredients except buns in slow cooker.

Cover and cook on low heat setting 7 to 9 hours (high heat setting for 3 to 4 hours) or until vegetables are tender.

Uncover and cook on high heat setting until desired consistency. Stir well before serving. Fill buns with beef mixture.

Sweet and Sour Meatballs over Rice

This is Allison's recipe. I thought it was really good and very easy!

Frozen Meatballs (Allison said she just eyeballs it. I used 1/2 of the big package.)
1 cup brown sugar
3 tsp corn starch
1 cup water
1/2 cup ketchup
1/2 cup vinegar
1/2 tsp paprika

Mix together brown sugar & corn starch. Add other ingredients. Heat in the microwave 2-3 minutes. Pour over frozen meatballs. Cook in the crock pot on low 2-4 hours, until meatballs are heated through. Serve over rice.

Slow Cooker Beef Stroganoff

2	pounds beef stew meat
1	cup chopped onion
1	can (10 3/4 ounces) condensed cream of golden mushroom soup
1	can (10 3/4 ounces) condensed cream of onion soup
1	jar (6 ounces) Green Giant® sliced mushrooms, drained
1/4	teaspoon pepper
1	package (8 ounces) cream cheese, cubed
1	container (8 ounces) sour cream
6	cups hot cooked noodles or rice

	In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
	Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
	Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles. I sometimes use hamburger if I don't have stew meat. I tastes just as good and is sometimes less expensive.

Smokey-Flavored Barbecued Ribs

3 1/2 lbs. pork loin back ribs (good on any kind of rib)
1/4 cup packed brown sugar
1/2 tsp. pepper
3 tbls. liquid smoke
2 cloves garlic, finely chopped
1 tsp salt
1 medium onion, sliced
1/2 cup cola
1 1/2 cups barbecue sauce

1. Spray inside of 5-6 quart slow cooker with cooking spray.

2. Remove inner skin from ribs. Mix brown sugar, pepper, liquid smoke, garlic, and salt; rub mixture into ribs. Cut ribs into about 4 inch pieces (or small enough to fit into the crock pot). Layer ribs and onion in slow cooker. Pour cola over ribs.

3. Cover and cook on low heat setting 8-9 hours or until ribs are tender. Remover ribs from cooker. Drain liquid from cooker and discard.

4. Pour barbecue sauce into shallow dish. Dip ribs into sauce. Place ribs in cooker. Pour any remaining sauce over ribs. cover and cook on low heat setting 1 hour.


Side suggestions: coleslaw or potato salad, baked beans, and buttermilk biscuits.

Crockpot - Chile

(Jami's Recipe)

1 lb beef
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 can (28 oz) diced tomatoes, undrained (I drain mine)
1 can (15oz) tomato sauce
2 Tbsp. chili powder
1 1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. pepper
1 can (15 to 16 oz.) kidney beans drained & rinsed

1.) Cook beef in 12in skillet over medium heat, stirring occasionally, until brown: drain.
2.) Mix beef and remaining ingredients except beans in 3 1/2 to 6qt. slow cooker.
3.) Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4 hours) or until onion is tender.
4.) Stir in beans. Cover and cook on high heat setting 15 to 20 min. or until slightly thickened.
Cook Time: Low 6-8 hours, High 3-4 hours.
Finishing Cook Time: High 15-20 minutes.
We put shredded cheddar cheese in it and eat it with corn chips.