Frito Boats with Tex-Mex Chili

Ingredients:

1 pound ground beef

2 bell peppers, diced

1 onion, diced

1 14oz. can diced tomatoes

1 can rotel brand diced tomatoes and chilies

2 cans black beans, drained and rinsed

2 tblsp. new mexico chile powder

2 teas. paprika

1 tblsp. granulated garlic

1 tblsp. pasilla chile powder

1 tblsp. cumin

1/4 cup chopped cilantro

1 bottle good quality beer

salt to taste

1 cup corn(optional)

Fritos

cheddar cheese, grated

Make It:

Heat a large pot over medium heat. Add meat brown breaking up meat with your spoon. Once meat is browned, drain off half of the grease, add peppers and onions. Stir and brown until softened. Add beer and allow to reduce by half. Add seasonings, tomatoes, rotel, corn and black beans, stir to combine. Bring to a boil, reduce heat and simmer for an hour. Place two handfuls of fritos in a bowl, top with chili and cheese. Enjoy!

Special Note: If the chili is too thin. Spoon 2 tablespoons of liquid off the top and place in a separate pan, whisk in 2 tablespoons flour, stir to combine. Whisk into chili and allow to simmer for 15 minutes more.

Roasted Orange Vegetables

Ingredients:

1 yam or sweet potato, peeled and cut into bite size pieces

1 butternut squash, peeled cut into pieces a little bigger than bite size

2 carrots, sliced into small pieces

butter

1 tblsp. vegetable oil

salt

Make It:

Make sure your squash pieces are biggest and carrots are smallest, because the squash is softest and will cook the fastest. Preheat oven to 425. On a baking sheet toss all vegetables with vegetable oil. Place in oven and roast for 20 minutes, until all are tender, the carrots will be the hardest so I check them. Dot with butter and sprinkle with salt, lightly stir to combine. Enjoy!

Abundant Harvest Box and Farmers Market

This week in our box we got apples, pears, shallots, gold potatoes, yams, turnips, broccoli, cabbage, butternut squash, arugula, radicchio, carrots, rosemary, and dill. From the farmers market I picked up green beans, grape tomatoes and yellow grape tomatoes(Kili was very excited to still get tomatoes) oranges, red and yellow onion, and mushrooms.

Menu for November 23rd - November 29th

Thanksgiving week! I am making a menu for this week, but with the holiday it might not happen. I never know how many leftovers we will have or how often we will want to eat them.

Monday- The game this week is Tennessee Titans at Houston Texans. So I decided to do a tex-mex theme. Frito boats with tex-mex chili, broccoli

Tuesday- Recipe day from Rachael Rays Book of 10 Salsa stoup and double decker baked quesadillas, fruit salad

Wednesday- Order out and Thanksgiving prep

Thursday- Thanksgiving! Whole pig, roast turkey, roasted red potatoes, stuffing, green bean casserole

Friday- Leftovers

Saturday- Rigatoni with meat sauce, broccoli

Sunday-

Shredded Pork Tacos

Ingredients:

2 pork sirloin or tri-tip(I get the 3 pack from costco)

2 jars green salsa

1 bell pepper, cut into strips

1 onion, cut into strips

2 jalapenos, diced, seeds removed if you like

1 or 2 anaheim chiles, cut into rings

1/4 cup chopped cilantro

juice from 2 limes

1 tblsp. cumin

1 cup beef broth

salt and pepper

taco shells

favorite taco toppings

Make It:

Put all ingredients in crock pot and stir. Cook on high for 4 hours or for 6 hours on low. When done pull out meat and veggies and shred up. Add juice from crock pot to moisten meat, make sure you don't add to much. You don't want it to be to wet. Serve in a taco shell with your favorite toppings. Enjoy!

French Fried Onion Baked Chicken

This recipe is straight off the french's onion can, and it is delicious!

Ingredients:

4 boneless skinless chicken breasts

2 cups french fried onion, crushed to make small crumbs

salt and pepper

1 egg, beaten

Make It:

Preheat oven to 400. Salt and pepper chicken. Dip chicken into egg, then into onion crumbs. Press firmly to adhere. Spray a baking sheet with pam, and place chicken on it. Bake for 20 minutes. Enjoy!

Tuna Noodle Casserole

Ingredients:

1/2 pound egg noodles, cooked

2 carrots diced

1/2 yellow onion diced

1/2 cup green beans, cooked and diced

1/2 cup cooked corn

1 can tuna, drained

1 can cream of celery soup

1/2 can milk or more if needed to thin soup

crumbled potato chips for topping

Make It:

Preheat oven to 350. Heat a large saucepan over medium heat. Spray with pam and add onion and carrots, cook until softened. Stir in green beans, corn, and tuna. Stir in soup and milk. Stir until heated thru and combined. Put noodles in a 9 inch casserole dish, pour sauce over top and stir to combine. Sprinkle with crumbled potato chips and bake until heated thru and bubbly, about 30 minutes. This can be made ahead and covered and kept in refrigerator for a few days. If you make ahead leave potato chips off until you bake it. Baking time will be longer on a premade. Enjoy!