Easy Beef Enchiladas

1 lb ground beef
1/2 cup chopped onion
2 cups shredded cheddar
20 oz enchilada sauce
8 flour tortillas

Brown ground beef. Mix in 1 cup enchilada sauce and 1 cup cheese. Spoon mixture into tortilla and roll up. Place seam side down in 9×13 pan and cover with remaining sauce and cheese. Bake at 350 for 30 minutes.

Crockpot Lasagna

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
28 oz tomato sauce
6 oz tomato paste
1 1/2 tsp salt
1 tsp oregano
12 oz cottage cheese
1/2 cup grated parmesan
12 oz lasagna noodles, uncooked
16 oz shredded mozzarella

Brown ground beef, onions, and garlic.  Add tomato sauce, tomato paste, salt, and oregano.  Cook until warmed through.  Layer meat sauce, double layers of lasagna noodles, and cheeses in crockpot, ending with a layer of cheese.  Cover and look on low for 5 hours.

Chicken and Stars Soup

1 lb chicken
1 Tablespoon oil
1 medium onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
1 clove garlic, minced
8 cups chicken broth
2 bay leaves
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoonblack pepper
1 cup dried stelline pasta
Precook chicken and finely dice. Heat oil in a large stockpot and saute onions until transparent. Add carrots,, celery, and garlic and cook an additional 2 minutes. Add broth, chicken, and spices. Bring to a simmer and cook until carrots are tender. Add pasta and simmer 7 minutes. Remove bay leaf before serving. Makes about 6 servings.

Balsamic Chicken with Corn and Swiss Chard

2 TBSP EVOO
2 TBSP balsamic vinegar
1 TBSP ketchup
1 TBSP dijon mustard
4 skinless, boneless chicken breasts (about 1 1/2 pounds)
2 slices bacon, cut into 1/2-inch pieces
4 ears of corn, kernels cut off (about 2 cups)
2 TBSP butter
1 bunch Swiss chard, chopped (stems and leaves separated)
3 scallions, sliced
salt and pepper, to taste

Whisk EVOO, vinegar, ketchup and mustard in a small bowl. Brush over chicken and grill until cooked through.

Meanwhile, in a large skillet or dutch oven saute bacon until crisp. Add corn and swiss chard stems and cook until tender. Add butter, chard leaves, and scallions and cook several minutes until chard is wilted. Season with salt and pepper and serve with chicken.

Turkey Noodle Soup

2 TBSP butter
1 onion, diced
4 carrots, diced
4 stalks celery, diced
3 cloves garlic, minced
1 lb cooked turkey
64 oz broth
1 TBSP parsley
1 tsp thyme
Salt and pepper
8 oz pasta

Sauté onion, carrots, celery, and garlic in butter until softened. Add turkey, broth, parsley, thyme, salt, and pepper and bring to a boil. Simmer 30 minutes. Add pasta and simmer 10 minutes.

Instant Pot Chili

This Instant Pot Chili turned out deliciously! As you can see mine turned out a little thin, so I reduced the amount of broth for you.

Instant Pot Chili

2 1/2 cups dried kidney beans (16 ounces)
6 cups bone broth
2 TBSP chili powder
salt and pepper to taste
2 pounds ground beef
1 onion
4 cloves garlic
6 cups diced tomatoes
2 tsp dried oregano
1 tsp cumin

Combine dry beans, 4 cups of the broth, chili powder, salt and pepper in your instant pot and use the beans/chili button with the default 30 minute timer. Meanwhile, in a large skillet, saute beef, onion, and garlic. When the instant pot is done, quick release the pressure. Add meat mixture, tomatoes, the remaining 2 cups broth, oregano, cumin, and remaining 1 TBSP chili powder. Stir well and run again using the beans/chili button with the default 30 minute timer. Quick release when done.

Makes 10 one cup servings. 362 calaories, 36g carbs, 37g protein, 11g fat

Light and Fluffy Pumpkin Pancakes

1 1/4 cups flour
2 TBSP sugar
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 cup milk
6 TBSP pumpkin puree
2 TBSP melted butter
1 egg

Mix together dry ingredients. In a separate bowl, combine wet ingredients. Fold together and drop by 1/4 cup onto a skillet. Cook about 3 minutes per side until brown. Makes about 8 pancakes.

Pumpkin Chili

1 onion, chopped
2 bell peppers, chopped
1 cup chopped carrots
5 garlic cloves, minced
1 TBSP chili powder
1 1/2 tsp cumin
2 tsp oregano
1 tsp ground cinnamon
1/2 tsp crushed red pepper
1 can pumpkin purée
1 can/pint diced tomatoes, undrained
3 cups broth
1 can/pint black beans, drained and rinsed
1 can/pint cannelini beans, drained and rinsed
1 1/2 tsp sea salt
3/4 tsp pepper

Saute onion, peppers, and carrots in oil, until tender. Add garlic and spices and cook a couple minutes longer. Add pumpkin, tomatoes, broth, beans and simmer for 30 minutes, stirring occasionally.  Season with salt and pepper before serving.

Pumpkin Cream Cheese Stuffed French Toast

EGG MIXTURE
4 eggs
1/4 cup milk
2 TBSP sugar
1 tsp pumpkin pie spice
1/2 tsp vanilla extract

FILLING
8 ounces cream cheese
4 TBSP sugar
4 TBSP pumpkin puree
2 tsp pumpkin pie spices

8 slices cinnamon raisin bread

Combine egg mixture ingredients in one bowl and mix well. Combine filling ingredients in another bowl and mix well. Spread 1/4 of filling between two slices of bread and dip each side of this sandwich in egg mixture. Fry until golden brown on both sides and serve with maple syrup. Makes 4 servings.

Pumpkin Spice Latte

1/2 cup milk
1 tablespoon pumpkin purée
1/4 teaspoon pumpkin pie spice
2 teaspoon vanilla extract
1-2 shots espresso

Combine milk, pumpkin, and spices. Heat in sauce pan for 4 to 5 minutes without boiling and then use a steam or handheld frother. Prepare espresso and pour over milk mixture.