Wheat Chili

1 1/2 cups steamed wheat
1 pound ground beef
1 onion, chopped
1 Tbsp. garlic
2 cans beans (kindey, or black)
2 cans diced tomatoes
1 Tbsp. chili powder
1 can of corn

Brown ground beef with onions and remove excess fat. Place all ingredients in a crock pot. Cook for 4-5 hours.

Sloppy Joes

1 1/2 pounds extra lean ground beef
1 chopped green pepper
1-2 chopped onions
2/3 cup of chopped celery
2 cans of tomato sauce
1 teaspoon salt
1 Tablespoon garlic
2 Tablespoon venegar
1 Tablespoon worcestersire sauce
1 teaspoon onion powder
1/8 cup brown sugar
Salsa (optional)

Brown the ground beef with the onion, pepper and celery. Drain. Combine all the ingredients and cook either in a slow cooker for 3-4 hours, or in a skillet for 30 minutes. If it is too runny, you can add potato flakes to thicken it. Serve on toasted buns and top with salsa if you want to.

Sizzlin’ Good Chicken

Ingredients for chicken:
3 Tbsp. oil
1 tsp. steak seasoning
1/2 tsp. garlic
1/4 tsp. pepper
1 - 1 1/2 lbs. chicken
1 green pepper
1/2 onion
1 small zucchini
1 cup fresh mushrooms
1/2 cup sundried tomatoes

Ingredients for noodles:
1 pkg. noodles
1 Tbsp. oil
1 tsp. steak seasoning
1/2 tsp. garlic
1/4 tsp. pepper
1 lime

Sauce for chicken: In a small bowl, mix together oil, steak seasoning, garlic, pepper. Put chicken, green pepper, onion, and zucchini in a ziplock bag. Pour oil mixture into bag. Toss to coat. Marinate in the fridge at least 1 hour. In a large skillet, stir fry chicken mixture until chicken is done. After the chicken is done, add mushrooms and sundried tomatoes and stir fry for 1 minute. Remove from heat. Add extra seasonings to taste.

For the noodles: Cook noodles according to package directions. Drain noodles. In a small bowl, mix together oil, steak seasoning, garlic, pepper. Pour oil mixture over noodles until they are coated with seasonings. Serve the chicken over the noodles. Sprinkle with lime.

NOTE: You can use fresh tomatoes instead of sundried. After the mushrooms are added to the chicken, cook for 1 minute. Then, remove from heat and top with tomatoes.

Asian Chicken Rice Bowls

(Like Hawaiian Haystacks, but with an Asian twist. Like the ones from Rumbi.)

1 bottle of Asian salad dressing
Seasonings: 1 tsp. ginger, 1 tsp. garlic powder
Chicken
2 cups dried rice, mixed with 4 cups water and cooked

You can cook the chicken any number of ways. My favorite way is to cook it in your crock pot. Pour 1/2 of the bottle of salad dressing and the seasonings into your crockpot. Add chicken. Cook 3-4 hours on high, 5-6 hours on low. When it is done, you can shred it and mix it with the sauce in the crockpot.

***You can also marinate the chicken in 1/2 bottle of dressing and then cook it-grill, bake, however you want to do it. Honestly, you can use whatever cooked meat you have on hand. This recipe is great for any leftover meat from another meal.

Spoon rice into bowls; spoon chicken mixture over the top. Top with pineapple and other toppings. Pour more salad dressing over the top for more flavor.

Toppings: Anything you typically put on a salad
Tomatoes, Shredded Cheese, Canned Pineapple, Green Onion
Other Optional Toppings: Soy sauce, Sweet Chili sauce, Avocado, Matchstick carrots, Zucchini - grated or cubed, cooked, Peppers (Jalapenos, sweet, or Serrano), Cucumbers, Sushi grade fish, Sushi ginger, Mushrooms, Peas (raw or cooked), Steamed asparagus, Green beans, Cilantro, Green Peppers, Chow Mein Noodles, Celery
Crushed Nuts - peanuts, almonds or cashews

Taco Soup

Directions:
Boil 1 can v-8 juice & 1 can tomato soup. Add 1 package chili powder or taco seasoning. Squeeze lime juice into mixture. I have already done this for you. All you need to do is heat it on the stove or in the microwave.

NOTE: When we make this, we do it the way above. I know that many people like beans and canned tomatoes in their taco soup. So, I also added a can of beans and diced tomatoes to my meal. I also added an extra amount of seasonings so you can add more to your taste. If you want to add any of these things, do so before you heat it up.

Toppings: chips, shredded cabbage, sour cream, grated cheese, onion, green peppers, lime

Other ideas: chopped tomatoes, chopped olives, ground beef

Beef Stew

2 pounds of stew meat-cut bite sized or pot roast cut up
Celery & carrots cut up –about 2 to 3 cups total
2 tablespoons dried onion
1 1/2 teaspoons garlic powder
1 tsp. Worcestershire sauce
1/2 tsp. pepper
1 teaspoon beef broth
Dash of salt
1 1/2 teaspoons Italian seasonings (basil, thyme, oregano)
One can corn, drained
One can beans, drained
Two cans diced tomatoes
Can of tomato sauce
One can of water
OPTIONAL ADDITIONS: You can also add the following to your crockpot meal
3 medium potatoes cut into bite sized pieces
1 cup chopped zucchini
More of the vegetables I have included

Layer all ingredients in a crock pot and cook all day on low. I have precooked the meat, so you can cook at a shorter time in you need to. Or, you can cook this on your stove top. Bring all ingredients to a boil. Then, turn to low and cook for 1 hour.

Caesar Chicken Wraps

1 bottle of Caesar salad dressing
spices - garlic, onion powder, Italian seasonings
2 pounds chicken
chopped onion

tortillas
toppings: lettuce, green onions, tomatoes, cucumbers

Cook chicken, 1/2 bottle salad dressing, seasonings, and chopped onion in a crockpot. Frozen: 5-6 hours on high. Thawed: 4-5 hours on high.
Or grill or bake at 350 degrees for 30 min.
After chicken is cooked, slice. Serve on tortillas and add toppings.

Curry Chicken Salad

2 to 2 1/2 cups cooked, shredded chicken (I added pepper, salt, and chicken bullion to mine)
1 pound of pasta noodles
1/8 c. curry
2 tsp. garlic powder
3/4 cup mayonnaise
1 cup grapes, halved
1/2 cup chopped green onion
One can of diced pineapple, drained
1-2 cup chopped celery
1/2 cup slivered almonds

Cook the pasta according to package directions and rinse in cold water. In a small bowl, combine spices with mayo. Place chicken and pasta in a large bowl together. Add grapes, green onion, pineapple, celery and almonds. Add mayo mixture. Mix everything together and serve.

Taco Braid

One pound bread dough or croissant rolls
1 pound ground beef
1/2 cup chopped onion1 packet of taco seasoning
3/4 cup chunky salsa
1 cup shredded cheese
Sour cream
Chips

Optional Toppings:
Chopped tomatoes
Shredded lettuce
Mushrooms
Bell pepper

1. Preheat oven to 375`.
2. Brown ground beef and onions. Drain the grease. Then, stir in taco seasoning and water according to package directions. Add cheese until melted, and remove from heat. Add salsa and set mixture aside. (I have done this all for you.)
3. Roll out bread dough until it is thin and in a rectangle. On a lightly greased pizza pan, or round baking stone, place the dough (or roll it out on pan). Divide dough into thirds, making a slight mark with knife down each third. Then, cut every 2 inches down each side to create your braids.
4. Scoop meat mixture evenly onto the middle of the dough. Bring in each 2 inch part, first from one side then the other to form your braid.
5. Bake 20 to 30 minutes or until golden brown.

You can garnish with bell pepper, lettuce, salsa, tomatoes, onion, sour cream, olives, etc. If you do a Taco Ring you can cut off the top of the bell pepper, fill it with salsa and place it in the middle of the Taco Ring. Then, mound lettuce, onion, tomato and olives around the pepper.

(Click the picture to go to taste of home instructions)