Wendy's Chili

Wendy's Chili 
OP BasilPerfume

1 medium onion diced
1 green pepper diced 
2 celery stalks diced 
2 14 oz cans crushed tomatoes 
32 oz tomato sauce
1 can pinto beans
1 can kidney beans
1 can northern beans
1 pack McCormick mild chili seasoning
1 TBL chili powder
2 lbs ground chuck
Salt & pepper 

Saute onion, green pepper, & celery in a splash of oil until tender & set aside in a bowl. (I do everything in one big pot so less mess.)
Brown ground chuck & season w/ salt & pepper. 
Add all canned items, seasonings, & veggies in pot w/ meat. 
Simmer on low for 1 hour. 

Serve w/ favorite toppings. Mine are shredded cheddar & fritos. Also good: oyster crackers, hot sauce for those who like spice, extra diced raw onion. Whatever you like on your chili.

Slow Cooker Cabbage Roll Casserole

We all enjoyed this, but it really needs even more than 8 hours, in my opinion.  The cabbage was still pretty firm at the 8-hour mark, even though my crockpot normally runs pretty hot.  I loved that I didn't have to cook the ground turkey beforehand, though.  That was absolutely wonderful.  I do hate browning ground turkey or ground beef.  Plus, I hate dirtying up an extra pan.  Overall, though, it was pretty good.  I would make it again, but I'd probably cook it for 9-10 hours instead.

SLOW COOKER CABBAGE ROLL CASSEROLE
(luckymommyto2boys ~ Amy ~ Food.com)

1 -1 1/2 lb lean ground turkey or 1 -1 1/2 lb extra lean ground beef
2 cups chopped onions
1/2 cup chopped green pepper
3 garlic cloves, crushed
1/4-1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1 small head green cabbage, coarsely chopped
1 (15 ounce) can diced tomatoes, undrained
1/2 teaspoon sugar
1 (15 ounce) can tomato sauce, can add another 8- 15 oz if you like more sauce

Spray crock pot with nonstick cooking spray.
Crumble the raw ground turkey (or beef) and spread along bottom of crock pot.
Add the onions, green pepper, garlic, salt, pepper, thyme and cabbage.
Pour the diced tomatoes over top.
Mix the sugar into the tomato sauce and pour over everything. If you like more sauce, add another 8-oz or 15-oz can of tomato sauce.
Cover and cook on low for about 8 hours or on high for about 4 hours.
When done, remove lid and stir to mix well.

Rigatoni Pasta Pie

Rigatoni Pasta Pie:

1 lb rigatoni pasta

1 lb ground beef (I used ground sirloin)

2 garlic cloves (minced)

1/4 teaspoon fresh ground pepper

1 small jar of spaghetti sauce

cooking spray

salt

1 cup finely grated parmesan cheese

2 cups grated mozzarella cheese

4oz cream cheese

15oz ricotta cheese

2 eggs

1 tsp basil

1 tsp oregano

1 cup onion

spring form pan

DIRECTIONS:

Your going to boil the noodles according to the directions on the box. You want them very firm and avoid stirring them so they do not fall apart. Once done, drain and run cold water over top so they are cool enough to handle. You can add a little bit of oil if they start to stick.

In a skillet add your ground beef, brown then drain excess grease. Add chopped onion and garlic. After about 5 minutes add your cream cheese and stir until melted then add your spaghetti sauce. I always add a pinch of sugar to my red sauces to cut down on the acidity but you dont have to do that.

In a small mixing bowl you are going to mix your ricotta, parmesan, basil, oregano and 2 eggs until smooth then set aside.

Now go find a cute little helper to help tightly pack pasta into pan, standing each piece on end. I sprayed the bottom of my springform pan with cooking spray before I started.

Then I took a tall glass and put a ziplock bag inside it. I then filled the cup up with the cheese mixture and closed the bag. I snipped the corner of the bag and piped a small amount into every noodle

Then I poured my sauce over the whole top and tried to push down as much as possible.

Then topped with 2 cups of mozzerela (Yes, I said TWO cups)


Stick into a 350 degree oven for 20 minutes then turn the broiler on until the cheese starts to brown.

Hummus Casserole

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Original recipe makes 8 servingsChange Servings

• 1 pound ground beef(optional)
• 1 medium onion, chopped(optional)
• 1/4 teaspoon allspice(optional)
• salt and ground black pepper to taste
• 2 teaspoons olive oil
• 1/2 cup pine nuts

• 4 cups hummus spread
• 3 pita bread rounds
• paprika, for garnish
• 1/2 cup chopped fresh parsley, for garnish
• 2 tablespoons fresh lemon juice

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Directions

1. In a large skillet over medium heat, combine the ground beef and onions. Cook, stirring frequently, until meat is no longer pink and onion is transparent, about 10 minutes. Remove from heat and drain fat. Season with allspice, salt, and pepper; set aside.
2. Heat the olive oil in a skillet over medium heat. Stir in the pine nuts to coat with oil. Continue stirring until the nuts turn golden brown, about 2 minutes. Set aside.
3. Assemble by spreading half of the hummus over the bottom of a 9x13 casserole dish. Tear the pita bread rounds into pieces and layer these over the hummus. Spoon the remaining hummus evenly over the bread, then top with pine nuts. Sprinkle with paprika, half the parsley, and drizzle with lemon juice. Top with ground beef mixture and remaining parsley, and serve.

Kitchen-Friendly View

• PREP15 mins
• COOK10 mins
• READY IN25 mins

Footnotes

• Editor's Note
• The nutritional information shown for this recipe does not include the optional ground beef, onion, or allspice.

Stuffed Zucchini Cups

Stuffed Zucchini Cups 
The-Skipper-Bunch

2 large zucchini or yellow squash, about 12 inches long 
2 tsp. + 2 tsp. olive oil (may need more, depending on your pan)
1/2 cup finely chopped onion 
1 green pepper, finely chopped 
2 T finely minced fresh garlic 
1 lb. ground beef 
12 oz. ground turkey 
1-2 tsp. Favorite seasonings 
2 C tomato-basil pasta sauce 
2 cups low-fat mozzarella or other mild white cheese (I used low-fat blend of six cheeses called Italian blend.)

Preheat oven to 350F. Chop onion and green pepper. Heat 2 tsp. olive oil in a non-stick pan, then saute onion and pepper for 3-4 minutes, until just starting to soften. Add minced garlic and saute about 1 minute more, being careful not to brown the garlic. Remove the onion, pepper, and garlic mixture to a bowl. Add 2 tsp. more olive oil to the pan. Crumble in the ground beef and ground turkey, season with seasoning, and cook over medium heat until the meat is well browned. Tilt pan to see if there is any extra fat, and remove with a spoon if there is, then stir cooked vegetables and garlic back into the meat. Add tomato sauce and simmer until the mixture has thickened and liquid has cooked off, about 10 minutes, then turn off heat. While meat cools, cut zucchini into 2 inch thick slices, discarding ends. Use a sharp spoon or melon baller to hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh. Be careful not to get too close to the skin or the cups will leak liquid when they cook. Spray baking sheet with nonstick spray and stand up zucchini cups, open end up. Stir 1 1/2 cups grated cheese into the cooled meat mixture (it doesn't need to be completely cool), then spoon the meat-cheese mixture into zucchini cups, pressing down with the spoon and mounding it up a little over the top of the zucchini. Bake zucchini cups for 20 minutes, then remove from oven and use remaining cheese to top each one with a generous pinch of cheese. Put back in oven and bake 10-15 minutes more, until zucchini is slightly soft when pierced with a fork and cheese is melted and lightly browned.

Turkey and Mushroom Burgers

Turkey & Mushroom Burgers
Sarah ~ Mama2Elli-Bean ~ via Sunset Low-Fat Cookbook
Makes 6 servings

1 egg white
1/4 c dry white wine
1/3 c soft French bread crumbs
1/4 tsp salt
1/8 tsp pepper
1/4 c shallots, finely chopped
1 lb ground turkey breast
4 oz mushrooms, finely chopped
6 onion hamburger buns, split & warmed

1. In a medium-sized bowl, beat egg white and wine until blended.
2. Stir in crumbs, salt, pepper and shallots; then lightly mix in turkey & mushrooms.
3. Shape turkey mixture into 6 patties, each about 1/2" thick.
4. Spray a wide nonstick frying pan with cooking spray and place over med-high heat; add turkey patties.
5. Cook, turning once, until patties are lightly browned on both sides and juices run clear when a knife is inserted into center (about 8-10 mins).
6. Serve on warm rolls; add condiments to taste, if desired.

234 calories, 4g total fat (1g saturated fat), 25g carbs, 22g protein, 49mg cholesterol, 369mg sodium

Hawaiian Chicken Burgers

Hawaiian Chicken Burgers
The-Skipper-Bunch

1 beaten egg
1/4 cup fine dry seasoned bread crumbs
3 tablespoons chopped water chestnuts
3/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound ground raw chicken
1/4 cup bottled sweet-and-sour sauce
4 canned pineapple rings
4 kaiser rolls or hamburger buns, split and toasted
Shredded spinach

--- . In a medium bowl combine egg, bread crumbs, water chestnuts, ginger, salt, and pepper. Add ground chicken and mix well. Shape into four 3/4-inch-thick patties.
2. To grill, place patties on an uncovered grill directly over medium coals; cook for 15 to 18 minutes or until an instant-read thermometer inserted in side of patty registers 165 degrees F., turning once and brushing with sweet-and-sour sauce during last 5 minutes of cooking. Meanwhile, place pineapple slices on grill rack. Cook for 5 minutes, turning as needed.
3. To serve burgers, sprinkle bottom half of each bun with some shredded spinach. Top with patties. Brush patties with sweet-and-sour sauce and top with pineapple slices.

Slow Cooker Marinara and Meatballs

I combined a new recipe for sauce to make this incredible dish! I am posting both recipes, and you just substitute the jarred sauce for this quick crock pot marinara. Cooked for 9 hours on low and it

Slow Cooker Marinara (Christine0120)

INGREDIENTS		COST
2 (28 oz.) cans	crushed tomatoes	$3.47
1 (6 oz.) can	tomato paste	$0.56
1 medium	yellow onion	$0.54
1/2 Tbsp	minced garlic	$0.10
2 whole	bay leaves	$0.10
1 Tbsp	dried basil	$0.15
1/2 Tbsp	dried oregano	$0.07
1 Tbsp	brown sugar	$0.02
1 Tbsp	balsamic vinegar	$0.09
to taste	salt & pepper	$0.05
TOTAL		$5.15

STEP 1: Cut the onion into a small dice and mince the garlic (or use pre-minced garlic from a jar). Place both in the slow cooker. Also add the crushed tomatoes, tomato paste, brown sugar, balsamic vinegar, bay leaves, basil, oregano, and freshly cracked pepper. Stir well to combine. If your slow cooker tends to lose moisture and dry things out, add 1/2 to 1 cup of water as well.

STEP 2: Secure the lid on your slow cooker and cook on low for 8 hrs.

STEP 3: Remove the lid on the slow cooker, stir the sauce, and remove the bay leaves. Season with salt to taste (I added about 1 tsp). Enjoy over your favorite pasta!

Now how easy was that? You can also try adding other ingredients like sliced mushrooms, Italian sausage (cook separately and add to the sauce after it has cooked), crushed red pepper, olive oil (for a richer sauce), bell peppers... the sky is the limit.

Slow Cooker Saucy Meatballs
Amy - amylz

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
1-1/2 lb. lean ground beef
1 egg, lightly beaten
1/2 cup water
2 cups sliced mushrooms
2 medium green peppers, sliced (about 2 cups)
4 cups spaghetti sauce
1 pkg. (1 lb.) spaghetti
1/3 cup KRAFT 100% Grated Parmesan Cheese

COMBINE stuffing mix, meat, egg and water. Shape into 1-inch balls. Place in slow cooker; top with mushrooms, peppers and spaghetti sauce. Cover with lid. COOK on LOW for 6 to 8 hours (or on for HIGH 3 to 4 hours). COOK spaghetti as directed on package; drain. Serve meatballs with sauce over spaghetti. Sprinkle with cheese.

Make your slow cooker preparation even faster. Prepare the meatballs and cut-up vegetables the night before. Cover and refrigerate until ready to add to the slow cooker. Top with the spaghetti sauce and continue as directed.