Staying indoor this weekend? And looking for a meal to prepare? We share great recipes ranging from a hearty chili to meat balls with garlic bread to pumpkin cookies for dessert. Enjoy!
Crockpot Chili (adapted from Small Wallet, Big Appetite)
- 500g (1 lb) minced beef
- 2 onions, chopped
- 4 cloves garlic, chopped
- 2 400g (14 oz.) cans diced tomatoes, undrained
- 2 Tbsp tomato puree
- 2-3 Tbsp. chili powder (depending on how spicy you want it)
- 2 Tbsp cocoa powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp. dried oregano
- ½ tsp. salt
- ⅛ teaspoon pepper
- 2 410g (15 oz.) tins red kidney beans, rinsed and drained
- 2 Tbsp. cornstarch
- ¼ cup water
- Sauté onions in a skillet until soft.
- Make a hole in the onions and add ground beef allowing it to sit untouched for 2-3 minutes while it browns. Then stir and cook until no longer pink. Drain.
- Mix all ingredients except cornstarch and water in 3-4 quart slow cooker.
- Cover and cook on low heat for 6-7 hours. Turn heat to high. Mix cornstarch and water until smooth and add to chili, stirring well. Uncover and cook for about 15 minutes, until slightly thickened.
- If you are storing the chili in the freezer make sure to cool completely. Then add to a labeled storage bag. Store for 4 to 6 months
MeatBalls with Garlic Bread (adapted from Martha Stewart)
- 3 hoagie rolls
- 1 pound ground beef chuck
- 1 large egg, lightly beaten
- 3 teaspoons minced garlic
- Coarse salt and ground pepper
- 3/4 teaspoon dried oregano
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) whole peeled tomatoes
- Preheat oven to 400 degrees. Tear 1 roll into pieces; pulse in a food processor until fine crumbs form. In a large bowl, toss crumbs with 1/3 cup water. Add beef, egg, 1 teaspoon garlic, 1/4 teaspoon pepper, and 1/2 teaspoon oregano; mix just until combined. Gently form mixture into 12 meatballs.
- In a large Dutch oven or heavy pot, heat 1 teaspoon oil over medium-high; swirl to coat. Add meatballs and cook, turning occasionally, until browned, about 7 minutes.
- Add crushed and whole tomatoes with juice (breaking up tomatoes), 1 teaspoon garlic, teaspoon oregano, and pinch of sugar. Season with salt and pepper. Bring sauce to a boil; reduce to a rapid simmer and cook until meatballs are cooked through, about 15 minutes.
- Meanwhile, split 2 rolls and place, cut side up, on a rimmed baking sheet. Brush with 2 tablespoons oil and sprinkle with 1 teaspoon garlic; season with salt and pepper. Bake until golden, about 10 minutes. Serve meatballs with garlic bread.
Iced Pumpkin Cookies (Adapted from AllRecipes)
- 1 cup whole wheat flour
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1/2 tsp. salt
- 1/2 cup nonfat plain Greek yogurt
- 1 1/2 cups Stevia in the Raw (or 1 1/2 cups sugar)
- 1 cup canned pumpkin puree
- 1 egg
- 1 tsp. vanilla extract
- 2 cups confectioners' sugar
- 3 Tbsp milk
- 1 Tbsp melted light butter
- 1 tsp. vanilla extract
Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt; set aside. In a medium bowl, combine 1/2 cup yogurt and Stevia (or sugar). Add pumpkin, egg, and 1 tsp. vanilla to yogurt mixture, and mix until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonful; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork. To make the glaze, combine confectioners' sugar, milk, melted butter and 1 tsp. vanilla. Add milk as needed to achieve drizzling consistency. Enjoy!
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