If you happen to have any of your chili left over, just pop it back in the fridge and heat it up the next day for taco salads.
Put Fritos or broken up tortilla chips in the bottom of a bowl.
Spoon some chili on top of the chips.
Sprinkle with grated cheese.
Now top with your favorite toppings:
lettuce
salsa
tomato
onion
olives
sour cream
(I was so enjoying my taco salad and my company for lunch that I forgot to take a picture, but picture will be posted soon)
This is round 2 of the 3 meal roast. This one is pretty unstructured and you can throw in whatever you like but I’ll tell you what I do.
I usually serve this chili with cornbread and a fruit salad.
Take crock pot of leftover taco meat and add:
2 cans drained beans (kidney, pinto, black…)
2 can tomatoes (or use fresh or frozen)
1 can corn (or use frozen corn)
chopped onion
chopped peppers (red or green or both)
chopped fresh or canned jalapenos or chilies
chili powder
Stir together and turn on crock pot. Cook until heated through.
I love this recipe because not only can you use it for the base for 3 different meals, but you can use the cheapest pork or beef roast and it still turns out wonderfully!
Use one larger roast or two small ones to have enough meat to last 3 nights.
Serve the shredded taco meat with rice as a filler for your tacos and garnish with your favorite taco toppings (ie – lettuce, cheese, tomato, olives, salsa, sour cream…)
1 large or 2 small pork or beef roasts
1 bottle of red taco sauce
1 envelope taco seasoning
1/2 onion, chopped
1 can of diced chilies or jalapenos
1/2 cup water
Place roasts in crock pot. Place remaining ingredients on top of roast. Cover and cook until the meat shreds easily with a fork. Shred the roasts and stir well. Serve on tortillas. Be sure to save some for the next meal.
I just got this recipe from one of the moms from co-op and it’s already one of my favorites. It is a perfect cookie to kick-off the fall baking season! Soft and chewy, it is lovely with a cup of hot tea on a chilly fall evening. Thanks Marty, they really are “snappy”!
If you like a little more bite, add more of any of the three gingers.
1 1/2 c. SUGAR...
1/2c. BUTTER...
1/2 c SHORTENING
1/4c. MOLLASSES...
1 lg. EGG...
2 1/4c. FLOUR( I used part whole wheat )...
1 1/2 tbs.FRESH GRATED GINGER ROOT...
4 tsp GROUND GINGER(powdered)...
2tps. BAKING SODA...
1/4 tps salt (optional)...
1/2 c. CHOPPED CANDIED GINGER....
*I DOUBLED THE RECIPE .....
1.)Preheat oven to 350 degrees
2.) With a mixer on medium speed (or by hand) creame the butter & sugar 'til light & fluffy...add molasses,& egg then beat until combined.
3.) Mix in flour, fresh ginger, pwd. ginger, baking soda, and salt; mix until just combined,don't over mix.
4.) Stir in candied ginger with a spoon. Roll into 1 inch balls and roll in sugar(optional) and place on ungreased cookie sheet.
5.) Bake for about 12 minutes. Cookie will flatten and be evenly browned. They'll flatten even more and "crinkle" as they cool.
I love this spicy peanut sauce with hamburger. It is an easy, quick to prepare meal that we all like. I serve it with tortilla chips and melon on the side.
1 1/2 pounds hamburger
2 medium sliced red bell peppers
2 Tbsp minced ginger
3 cloves minced garlic
1 tsp crushed red pepper flakes
1/2 cup chopped cilantro
3 Tbsp creamy peanut butter
2 Tbsp lime juice
2 Tbsp soy sauce
1 Tbsp sesame oil
Brown and drain hamburger. Add peppers, ginger, garlic, and crushed red pepper to skillet. Cook until peppers are crisp-tender.
Mix peanut butter, cilantro, lime juice, soy sauce and sesame oil with whisk to make a sauce. Stir into beef mixture. Remove from heat.
Stuff meat mixture into pita halves and garnish with lettuce just before serving.
These are really yummy cookies! They are best fresh out of the oven! They are also gluten free which is an added bonus!
3 eggs
1 1/4 cups packed brown sugar
1 cup sugar
1/2 tsp salt
1/2 tsp vanilla
12 oz creamy peanut butter
1/2 cup butter, softened
1/2 cup M & Ms (I like the mini ones)
1/2 cup chocolate chips
1/4 cup raisins (optional)
2 tsp baking soda
4 1/2 cups quick oats
Preheat oven to 350.
Combine eggs and sugars in a very large bowl. Mix well. Add the salt, vanilla, peanut butter and butter. Mix well. Stir in remaining ingredients.
Drop by tablespoons onto greased cookie sheets. Bake for 8-10 minutes. Do not overbake. Let stand 3 minutes before removing from sheets. Cool on wire racks.
This is a recipe that my mom made and I have made over the years when we have been gifted with someone’s surplus zucchini crop. I’m not sure if the men in my house are as fond of it as I am, but I LOVE it!
4 cups diced zucchini
3 eggs, beaten
1 cup grated cheese
1 1/2 cups fresh bread crumbs
1/4 cup chopped onion
crumbled bacon
salt and pepper
Mix well and pour into greased baking dish. Bake at 325-350 for 30 to 45 minutes.
