One Pot Vegetarian Chili

This is quite possibly the easiest chili recipe EVER. Sometimes my best meals result from being too lazy to go to the grocery store and trying to cook something based on the things I already have in my kitchen. I haven't been to the grocery store in a few days so I was only working with canned food and things in my freezer. Thankfully, I came up with this chili and it was pretty yummy!

Ingredients:

• Bag of frozen onions and peppers (bought in the frozen food aisle)
• Taco seasoning packet (have 2 of the packets on hand just in case you need some more flavor)
• Corn Starch
• Can of corn (15 oz)
• Can of black beans (15oz)
• Can of pinto beans (15oz)

 Recipe:

• Spray a deep pan with pam and place on medium to high heat
• Pour in about 3/4 of the frozen onions and peppers
• While the onions and peppers are defrosting, rinse the black beans and pinto beans in a strainer
• Pour the beans into the pan with the onions and peppers
• Pour the entire can of corn into the pan including the liquid
• It should look liquidy at this point but thats good!
• Sprinkle in the taco seasoning and let the mixture boil for about 5 minutes, stirring occasionally
• In a small dish, mix a tablespoon of corn starch into water
• Pour corn starch mixture into the pan, stirring frequently
• If the corn starch does not thicken the chili to your liking then you can add some more!
• Serve with your favorite chili toppings

Slow Cooker Turkey Chili

Any yet again...another 2 weeks go by without a new post. So much for posting regularly. You can thank Sarah for this post who kindly mentioned that she was sick of signing into the blog and seeing brown sugar glazed kielbasa. In response to peer pressure, I decided to take a break from outlining and studying to get this new post up. 

This is a regular at our house especially since the cold weather has started. It's a super easy recipe. I can put all the ingredients in the slow cooker before class and come home to a ready meal. Another plus is that it usually lasts us two plus nights (making it a great recipe for those crazy busy weeks). I make this recipe with ground turkey to make it a healthy meal. It doesn't lack in flavor at all by doing so...even ask the boyfriend who is pro-beef.

Ingredients:

• McCormick Slow Cooker Chili Seasoning Mix (found in the spice aisle)
• 2 1bs of turkey
• 2 (14-1/2 oz) cans of diced tomatoes, undrained
• 2 cans kidney beans, drained and rinsed
• 1 can tomato sauce
• 1 large pepper, chopped
• 1 large onion, chopped
• your favorite toppings: shredded cheese, sour cream, chips

Recipe:

• Ground turkey in a large skillet, drain fat
• Place all ingredients in slow cooker. Stir until well mixed
• Cook 8 hours on low, or 4 hours on high.

Butternut Squash Macaroni and Cheese

This may be my favorite recipe on this site. I know that is a pretty strong statement, but trust me on this! This mac and cheese is DELISH! I should probably add that I am a mac and cheese connoisseur so you can trust me on this. The butternut squash makes the mac and cheese especially creamy and gives it the best golden color. I most definitely will be making this again and again and again!

Recipe Source: Cooking Light

 Ingredients:

• 3 cups cubed and peeled butternut squash
• 1-1/4 cups fat free chicken broth
• 1-1/2 cups fat free milk
• 2 garlic cloves, peeled
• 2 tablespoons plain fat free greek yogurt
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/4 cup shredded Gruyere cheese
• 1 cup grated pecorino romano cheese
• 1/4 cup grated parmiginao-reggiano
• 1 pound uncooked cavatappi pasta
• 1 teaspoon olive oil
• 1/2 cup panko breadcrumbs

Recipe: 

• Preheat oven to 375 degrees.
• Combine squash, chicken broth, milk and garlic in a saucepan.
• Bring this mixture to a boil over medium-high heat.
• Reduce heat to medium and simmer until squash is tender. This will take about 25 minutes.
• Remove from heat.
• Place squash mixture in a blender. 
• Add salt, pepper, and greek yogurt to the mixture.
• Blend until smooth. (Be careful with this! Its hot!!)
• Stir in gruyere cheese, pecorino romano cheese, and 2 tablespoons of the parmigiano reggiano cheese. Stir until combined.
• Cook pasta according to directions.
• Add pasta to squash mixture. Stir until combined.
• Coat a baking dish (13 X 9) with cooking spray.
• Pour in pasta/squash mixture into the dish. 
• In a skillet over medium heat, heat oil. 
• Add panko breadcrumbs to the oil and coo until colden brown. Stir in 2 tablespoons of parmigiano-reggiano cheese.
• Sprinkle breadcrumbs over pasta mixture. 
• Coat top of pasta dish with cooking spray.
• Bake for 25 minutes until bubbly!!