"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!

Jack's Style Salmon

Ok I have promised some fish recipes for a long time. Here is one of our favorites.

Marinade
1/2 cup Soy sauce
1/2 cup Sugar ( don't not use sugar substitute like "Splenda")
2 tbls ginger minced
4 cloves garlic minced
1 lg jalepeno seeded and minced
4 green onions thinly sliced

Put all ingredients in a zip-lock bag with 4 salmon portions (4 oz.). If you are cooking for more then 4 , double the marinade recipe for up to 8-10 portions. let sit in the fridge for several hours but not more then 24. Then the fish can be broiled on high for 8 min or put on a BBQ grill. Cook until fish is flaky. Mouth watering....:)

Carrabba's Spicy Sausage Lentil Soup

My Mom ordered this at Caraba's Italian Restaurant. It was the best lentil soup I have ever tasted. I found a copycat recipe that tastes just like it.

Ingredients

* 2 tablespoons olive oil
* 1 cup minced onion
* 3/4 cup grated and minced carrot
* 1 tablespoon minced garlic
* 1 lb uncooked hot Italian sausage
* 2 ounces diced ham (about 1/2 cup)
* 7 cups water
* 5 cups chicken broth
* 1 lb dry lentils
* 1 medium tomato, diced
* 2 tablespoons vinegar
* 1 tablespoon minced fresh basil
* 1 tablespoon minced fresh parsley
* 2 bay leaves
* 1 1/2 teaspoons salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried red pepper flakes

Directions


1. Heat up olive oil in a dutch oven or large saucepot over medium heat. Add onion, carrot, and garlic. Remove sausage from casing, and add it to the pan. Saute for 8 minutes, stirring often. Break up the sausage into bite-size bits as it cooks. Add ham, and cook for an additional minute.

2. Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer for 1 hour.

3.Serve 1 cup for a "cup" portion, or serve 2 cups for a "bowl" serving.

Killer" Chile con Queso

I got this recipe from the Dining Diva. Here is the web site: the Dining Diva

Amy wanted this to make for New Years. It is amazing....if you like Queso.

Serves 10-12

1 can	Cream of Chicken Soup
3/4 cup	Evaporated Milk
7oz can	Diced Green Chiles
2 tbsp	Chopped Jalapenos (optional)
4oz jar	Chopped pimento, drained
1 pkg	Ranch dip mix
1 can	Rotel tomatoes and peppers
1 lb	Velveeta, cut into cubes
1/4 cup	Minced, fresh cilantro
	Fresh cilantro, chopped for garnish
1 tbsp	Tortilla Chips for dipping

Heat in saucepan over low heat, stirring constantly until cheese melts and mixture is combined.

This queso can be made ahead or even frozen and reheated before event. Serve warm with chips!

Sweet Potato Casserole (REALLY YUMMY)

6 sweet potatoes or 1 large can sweet potatoes
1/4 cup butter
1/4 cup sugar
1/4 cup milk
2 eggs, beaten
2 tsp. vanilla

Topping:
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans
1/2 stick butter

Cook the sweet potatoes. Whether they are fresh or canned, reserve 3/4 cup of the cooking liquid. To reserved liquid add the other (non-topping) ingredients. Add in potatoes. Mash the mixture. Put in a 9x13 inch dish.
Topping: Mix the sugar, flour and pecans of the topping recipe. Sprinkle this over potatoes. Drizzle on butter. Bake at 350 degrees for 30 minutes, or until hot.

Perfect Peach Cobbler

This was so good at the Elder's Quorum potluck dinner on Sunday that I had the Farrer's send me the recipe. Mmmmmm this is good. Chris loved it and let me have a little taste:)

1 can (20 oz) peach slices, with juice
1 can (21 oz) peach pie filling (apple pie filling can be substituted)
1 white or yellow cake mix
1/2 teaspoon cinnamon
1/2 cup coconut
1/8 cup butter or margarine, thinly sliced

Pour juice from peaches into a separate bowl. Spread pie filling and peaches on bottom of greased 4 1/2 to 6-quart slow cooker. Sprinkle cake mix, cinnamon, and coconut over top. Pour peach juice over dry ingredients. Place butter slices over the dry areas. Cover and cook on low heat 4 hours or on high heat 2 hours. Makes 10-12 servings.

Manicotti

Allison asked me for this recipe many moons ago and I am finally getting around to doing it.

12 large manicotti shells (the pkg usually has 14 in it and I use every one if they are not too broken)
4 cups shredded mozzarella cheese, divided
2 cups ricotta cheese (since I use more shells I use 2 - 16oz tubs of low-fat ricotta cheese)
6 tablespoons chopped fresh basil or 2 tablespoons dried basil
1 (26 oz) jar prepared spaghetti sauce, divided
1/2 cup grated Parmesan or Romano cheese

1. Preheat oven to 350 degrees. Spray 13 x 9-inch baking dish with nonstick cooking spray.
2. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on wax paper or aluminum foil.
3. For filling, in medium bowl, stir together 3 cups mozzerella with the ricotta and basil. Using a small spoon, carefully stuff pasta shells with prepared cheese mixture.
4. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzerella.
5. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately. ENJOY this pretty quick, meatless, yummy meal!!

Note: I use all the shells and can usually fit 10 lenthwise and then put the other four in two rows above the 10 shells. To save a TON of time I cut open each shell lengthwise, fill it up and then close it and make sure the cut part is on the bottom when I put it in the bakeware. You would never know that I cut the shells unless someone told you.