Hubby’s Famous Chili

Standard

chiliMy husband makes an excellent chili. It’s not complicated, but it tastes yummy. I think one of my favorite parts about it is that I can put him in charge of dinner and I don’t have to worry about anything except whipping up a pan of cornbread!

6 cans (15 oz) of chili beans
3 cans (15 oz) kidney beans
1 can (15 oz) tomato sauce
1-2 cans (15 oz) of stewed tomatoes
1-2 cans full of water, as needed to make the chili a little saucy
1 lb ground beef if desired
Taco seasoning to taste
Chili powder, salt, pepper, and cumin powder to taste

Open all the cans and put into a crock pot. Add seasonings. Cook on high for a 2-3 hours. Meanwhile cook the beef and season it with taco seasoning. After all the flavors have come together in the crock pot you can remove some chili to make it meat free and then add the meat into the big pot. Cook until heated through and you are ready to eat. Serve with favorite toppings (onions, hot sauce, cheese/cheeze) and cornbread!

Notes: If using name brand chili beans with the larger jars we usually only get 3 cans per recipe.
Chili sauce used to be one of our favorite seasonings until we gave up High Fructose Corn Syrup. I haven’t been able to find a brand of chili sauce that doesn’t include that ingredient.
We tend to make this much if it is for a crowd or just the 3 of us. Leftovers are wonderful frozen and pulled out for lunches!

Menu Plan Monday, October 27th!

Standard


The theme for the Gluten Free Menu Swap over at Celiac Family is pumpkin. Pumpkin is not my favorite orange veggie–I much prefer butternut or sweet potatoes, but it is hard not to give into all things pumpkin. This week I’m planning to make some pumpkin ice cream and if I have enough coconut milk left (end of the month blues!) I will make a crust less pumpkin pie for breakfast!

Salmon grilled, brussel sprouts, and crispy smashed potatoes with garlic avocado aoli!

Salmon grilled, brussel sprouts, and crispy smashed potatoes with garlic avocado aoli!

This weekend was crazy busy! We visited a farm and played in the hay, went through a maze, went on a hayride, and got a lot of dust on our brains! We also visited the library for their annual fairy tale festival. I really don’t think I’ve seen so many princesses in one place before. It was a lot of fun, but I’m glad I had yesterday to wind down and get some food cooked for this week as it is supposed to be even busier! I made some mini quiches, some more apple cider donut/muffins, and some vegan bread from “The Allergy Free Cook Bakes Bread.” Now I’m ready to attack the week!

Sunday
Breakfast:
Pumpkin waffles with sautéed apples
Lunch:
salmon/turkey burgers, Crispy Smashed potatoes, brussel sprouts
Dinner: snacks

Rest of the week:
Breakfast Choices:
Vanilla milkshake
Mini quiches
Waffles from freezer
Banana Bread from freezer
Apple Cider Donuts, sausage
Overnight Egg Salad

Dinner:
Spaghetti and meatballs (I will probably eat my sauce with a baked acorn squash) from freezer!
Veggie soup from freezer
Vegan nachos (inspired by this dish)
Pink Panther Smoothie and Healthy Caramel popcorn
Sweet potato/bean enchiladas (Still didn’t get to these!)
Pizza, salad
Leftovers!
Pumpkin ice cream!

For more menu ideas check out Org Junkie’s Menu Plan Monday! Or for gluten-free menus check out Celiac Family and the Gluten Free Menu Swap!

Sweet Potato and Apples Dish

Standard

sweet potatoes and applesGrowing up in Lancaster County we ate a lot of casseroles. I still miss them sometimes, but most of them had meat and cream soups and cheese and that just makes them difficult to recreate.

Last week I had some apples and some sweet potatoes to use up and so I decided to recreate this yummy dish. The original had sausage in it which is super yummy if that is part of your diet. I tried adding some sausage spices, but didn’t come up with anything noteworthy.

Sweet Potatoes and Apples Dish

Adapted from More with Less Cookbook

sweet potatoes and apples 22-3 medium sweet potatoes or 4-6 small sweet potatoes
2-4 apples depending on size and how much you like cooked apples

Pre-heat oven to 375 degrees F.

Peel and slice the sweet potatoes and apples. Make sure the slices are fairly thin so everything cooks evenly. Put into a greased 2 quart casserole dish.

Make the sauce:
1/2 c water
1/4 t cinnamon
1/4 t salt
dash nutmeg
2 T coconut sugar

Pour over the sweet potatoes and apples. Cover, place in oven and bake until tender about 50 minutes.

Menu Plan Monday, October 20th!

Standard


The theme for the Gluten Free Menu Swap over at Celiac Family is fennel. I don’t think I’ve ever used fresh fennel, and I didn’t see any at the farmer’s market this past weekend. I know I’ve used dried to help season sausage when I used to make it, but otherwise I am not sure how to use it. I’m looking forward to some tips from others because it’s always interesting to try new things!

Ellie's pumpkinhanging

This weekend was all about carving pumpkins! It was even delightfully cool a couple of evenings so it almost felt like fall! I’m adding in another fall/winter favorite to our menu rotation this week–our favorite clam chowder! I’ve also discovered that cooking our meals goes a lot more smoothly if I make a big salad/soup for the week. That way if my husband and daughter have a sandwich or a hotdog I already have a quick option available. Last week’s lentil potato salad was so yummy and FILLING!

Sunday
Breakfast:
eggs with mushrooms and potatoes, coffee
Lunch:
Favorite Chili (recipe coming soon!), cornbread
Dinner: popcorn

Rest of the week:
Breakfast Choices:
Some sort of smoothie
Eggs
Waffles from freezer
Banana Bread from freezer
Apple Cider Donuts

Dinner:
Breakfast for dinner: Paleo Pumpkin Waffles
Easy Clam Chowder
Sweet potato/bean enchiladas (Back from last week!
Chipotle Copy Cat Beans and Rice with sautéed veggies
Pizza, salad
Leftovers!

For more menu ideas check out Org Junkie’s Menu Plan Monday! Or for gluten-free menus check out Celiac Family and the Gluten Free Menu Swap!

Menu Plan Monday, October 13th!

Standard


The theme for the Gluten Free Menu Swap over at Celiac Family is apples! I am so excited to be able to find my favorite apples at the store again. I think to celebrate apple week we will be having some apple dumplings for dinner one night! Towards the end of the week I will probably be making some apple cider donuts as my daughter has an event at school involving donuts and needs a gluten-free donut option.

My sweet potato and apple dish from last week. Recipe coming soon!

My sweet potato and apple dish from last week. Recipe coming soon!

We went away this weekend, so Sunday was spent driving and catching up on chores so we will be ready for the week. I did manage to squeeze in this super yummy dessert with pumpkin.

Sunday
Breakfast:
Udi’s bagel with chocolate hazelnut butter, banana, coffee, orange juice
Lunch:
freezer burrito, chips, ice cream, cut up veggies
Dinner: leftovers

Rest of the week:
Breakfast Choices:
Some sort of smoothie
Eggs
Waffles from freezer
Banana Bread from freezer

Dinner:
Breakfast for dinner: Omelets with veggies
Lentil potato salad
Chicken nuggets/butternut squash nuggets with sweet potato fries
Caluiflower Alfredo, veggies (didn’t get to this last week!)
Sweet potato/bean enchiladas
Apple dumplings
Pizza, salad
Leftovers!

For more menu ideas check out Org Junkie’s Menu Plan Monday! Or for gluten-free menus check out Celiac Family and the Gluten Free Menu Swap!

Homemade Apple Butter

Standard

apple butter 3I first thought about making my own apple butter when I opened a half eaten jar of store-bought and found all sorts of goop all over the top of the jar. From there I read the ingredients and I was just like why is there all this stuff in apple butter?

I had seen apple butter made before. It was over an open fire in a huge pot that took constant stirring and the better part of a day. I thought that maybe I could make some, but there was no way I was going to stand over a pot in the yard all day, so I began my search for a recipe.

After some searching I found one that I could modify to fit my needs and wants. So here’s the apple butter I make every year, sometimes for sale, and usually for Christmas presents.

Apple Butter

adopted from “Fix It and Forget It Cookbook”
  • 2 cups apple cider
  • 4 lbs. apples
  • 2 t cinnamon
  • 1/4 t allspice
  • 1 t cloves
  • Sugar to taste

Slice and core apples. No need to peel them!

 

Place apples and apple cider in a crock pot and cook on low for 10 hours. I usually do this overnight.

 

 

 

After 10 hours, stir the apples and add the spices and sugar if you are using. I find if I use a variety of apples (McIntosh and Yellow Delicious are my favorite combination) that includes some sweeter apples I don’t need to add any sugar. Stir everything together and cook for another 1-2 hours. Using an immersion blender blend everything together until smooth. Unplug the crock pot and let the mixture cool off a little. Carefully place the mixture into jars/containers and label. Refrigerate or freeze until ready to eat.

Makes: 5-6 1/2 pint jars worth

Notes: I use an apple slicer to make the coring and slicing go faster. If you decide to go the no sugar route just remember that your apple butter will spoil faster. The three of us have no problem eating a 1/2 pint jar full in a week or so before it goes bad. If you have a big deep freeze the frozen apple butter will stay good for at least a year.

Menu Plan Monday, October 6th!

Standard


The theme for the Gluten Free Menu Swap over at Mom’s Plans is sweet potatoes! My daughter loves what she calls orange potatoes and so do I. I have some that I need to use up this week so I think that we’ll bake some and then I will try to adapt a dish I remember my mom fixing with sweet potatoes and apples and sausage (without the sausage!)

SAMSUNG CAMERA PICTURES

We had our first cold front this weekend and it was actually in the 40’s F when I woke up this morning. It’s lovely to feel like its cool enough to bake again! I made pumpkin cinnamon rolls, molasses crinkles, lemon blueberry cake, and apple butter (recipe coming this week!) this weekend!

Sunday
Breakfast:
Pumpkin cinnamon roll, banana, coffee
Lunch:
Pizza, veggies, ranch dip, lemon blueberry cake
Dinner: Leftover Vegan 7 Layer Dip

Rest of the week:
Breakfast Choices:
Some sort of smoothie
Eggs
Waffles from freezer
Banana Bread from freezer

Dinner:
Breakfast for dinner:
Overnight Egg Salad
Chef Salad with croutons
Caluiflower Alfredo, veggies
Fish, sweet potatoes, broccoli
Grilled cheeze with Rudi’s GF bread and Dayia cheeze
Leftover Stuffed Squash
Pizza, salad
Leftovers!

For more menu ideas check out Org Junkie’s Menu Plan Monday! Or for gluten-free menus check out Moms Plans and the Gluten Free Menu Swap!