Slow Cooker Everything Chili

Chili is a weekly affair at my sister-in-law's house, so when they went vegan several years ago, a vegan chili recipe became a necessity.  She was kind enough to make her chili for our entire extended family the last time we all got together and it is delicious!  As well--and this is coming from a proclaimed TVP-hater, so hear me out--this chili is so good you won't even know that it's not meat.  As in, when I ate this for the first time, I thought I was eating beef instead of TVP.  So if you've always been curious about using meat alternatives, this is a good place to start.  Of course you could always use ground beef or turkey, if you want, or make it without using either meat or TVP.  (So many choices!)  Because this chili is great any way you choose to make it.

Slow Cooker Everything Chili
(adapted from Kim the Health Nut)
Printable Recipe
Serves 8

Ingredients
1/2 pound cooked ground turkey or beef, or 1/2 package TVP crumbles
1 bell pepper, diced
1 red onion, diced
1 zucchini, diced
1 cup salsa
2 tablespoons taco seasoning
1 can diced tomatoes
1 can green chiles
1 can pinto beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can corn, drained
1/2 bunch cilantro, finely chopped (optional)

Directions
1)  Put all ingredients except cilantro in the crock pot and stir to combine.  Cook on high for 2-3 hours or low for 4-6 hours.
2)  Stir in cilantro, if using, before serving.  Garnish with cheese, sour cream, tortilla chips, or your toppings of choice.  Enjoy!

One-Pot Spaghetti in Meat Sauce

I've used this recipe for one-pot spaghetti with meat sauce for years (you know, for those times when I'm eating meat with my spaghetti).  It has been delicious every time.  Lately I've seen a whole host of all kinds of one-pot pasta recipes floating around.  And I've tried a couple.  But they have been uniformly disappointing.  Although the flavor may be there, the sticky starchiness was so off-putting to me.  But this recipe is perfect--a good ratio of homemade sauce and meat to perfectly done noodles, without any of that starchy goopiness.  We really should be making this one more often!

One-Pot Spaghetti in Meat Sauce
(adapted from Recipe Shoebox)
Printable Recipe
Serves 6

Ingredients
1/2 pound ground beef, turkey, or sausage
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon black pepper
2 cans (6 ounces) tomato paste
4 cups (32 ounces) chicken broth
3 cups water
1 box (12 ounces) spaghetti, broken
1/4 cup grated Parmesan cheese

Directions
1) In a large pot, cook the ground beef until meat is cooked through; drain excess grease.  Add onion and garlic and cook until onion is tender.
2) Stir in the oregano, basil, pepper, tomato paste, broth, and water.  Bring to a boil.
3) Add the broken spaghetti a little at a time, stirring constantly, and return to boiling.  Stirring frequently, boil gently, uncovered, for 17-20 minutes of until spaghetti is tender and sauce is desired consistency.  The longer it cooks, the thicker the sauce.  Garnish with Parmesan cheese and enjoy!

Classic Stuffed Peppers

Before we begin the vegetarian adventure, we still have to use up some meat.  So here is our last ground beef (ok, it's actually ground turkey because that's all we buy) recipe.  There are a few dishes that I make so often, that I don't think they are that special anymore.  Like stuffed cabbage.  It's a staple in our family and yet somehow it's still not here on the blog....  I'm not sure how that has happened, but I should work on that. 

Stuffed peppers are something I make regularly for our family, but I haven't thought of posting about them before, etiher.  But--by cracky!--they're so good!  They're comforting, filling, and delicious.  Stuffed pepper variations are fun to make sometimes, but this one is the classic.  This is the one that I think of whenever I think about stuffed peppers, the one that my family looks forward to eating.

On a side note: my husband and I are in a never-ending debate about whether grated carrots belong in stuffed peppers.  If you side with my husband, then add one grated carrot to the meat when you add the rice, etc.

Classic Stuffed Peppers
(adapted from Betty Crocker)
Printable Recipe
Serves 4

Ingredients
4 large bell peppers, any color
3/4 pound ground beef or turkey
2 tablespoons chopped onion
1 clove garlic, minced
1 cup cooked rice
3/4 teaspoon salt
1 can tomato sauce, divided
1 teaspoon sugar
1/2 teaspoon lemon juice
sour cream, optional

Directions
1) Cut a thin slice from stem end of each bell pepper to remove top of pepper.  Remove seeds and membranes; rinse peppers.  In 4-quart pot, add just enough water to cover peppers. Heat water to boiling and add peppers. Cook about 5 minutes; drain.
2) In a large skillet, cook ground meat over medium heat 8 to 10 minutes, stirring occasionally, until meat is cooked through; drain.  Stir in onion and garlic and cook until onion is soft.  Add rice, salt, and 1 cup tomato sauce; cook until hot.
3) Stuff peppers with meat mixture.  Stand peppers upright in ungreased 8 x 8 baking dish.
4) In a small bowl, combine remaining tomato sauce with sugar and lemon juice.  Pour tomato sauce mixture over peppers.
5) Cover tightly with foil.  Bake at 350 degrees for 10 minutes.  Uncover and bake for 15 minutes longer or until peppers are tender.  Remove from oven and allow peppers to cool before serving.  Serve with a dollop of sour cream, if desired.  Enjoy!

Korean Meatloaf

Some time ago, I came across an article which talked about the school lunches at some of NYC's private schools.  The things they were being served were not in line with how I remember school lunches being where I grew up.  (Granted, I went through a french-fries-and-donuts phase in junior high, so I may not be too authoritative on this subject).  However, when I saw that the chef from one of those school's publishes some of his recipes online, I had to check it out.  (Gotta keep up with the Jones' right?)  We're not a big meatloaf family--in fact, I like this recipe better as meat balls--but we loved this one.  And I feel totally justified in being a little bit snooty when serving it.

Korean Meatloaf
(adapted from The Calhoun School)
Printable Recipe
Serves 8

Ingredients
1 1/2 pounds ground turkey
4-5 green onions, chopped
2 cloves garlic, minced
1 teaspoon ginger powder
1 teaspoon black pepper
1/2 teaspoon chili powder
1 tablespoon toasted sesame seeds
1/4 cup oil
1/4 cup soy sauce
2 tablespoons chopped cilantro

Serving Sauce:
1 clove garlic, minced
2 green onions, chopped
1/2 cup soy sauce
1/4 cup white vinegar
2 tablespoons oil
1 tablespoon sugar
1 tablespoon toasted sesame seeds
1/2 teaspoon chili powder

Directions
1) Mix the ground turkey with the remaining ingredients in a medium size bowl.

2) Make a loaf out of the turkey mixture, and roast in oven at 400 degrees about 30 minutes, or until it reaches internal temperature of 155 degrees.  Allow meatloaf to cool before slicing.

3) Combine all sauce ingredients. Serve sliced meatloaf over rice with sauce.  Enjoy!

Plant Sale Soup

I love the story behind the title of this soup.  Apparently, the recipe comes from a woman who would make it for the volunteers that helped sell her plants at the farmers market.  And if you try this recipe, you'll know what a great deal that was. 

This soup is hearty and delicious, chock full of veggies and beef.  I've been making a lot of soups lately (because--hello!--it's soup season!), to the point where my husband was starting to make not-too subtle comments about exploring other food options for dinner.  But this soup?  He raved.  And then asked for more. 

Plant Sale Soup
(Adapted from Kitchen Parade)
Printable Recipe
Serves 8

Ingredients
1/2 pound ground beef or turkey
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon black pepper
2 celery stalks with greens, diced
2 carrots, diced
1 (15 ounces) can diced tomatoes
1 (15 ounces) can kidney beans, drained and rinsed
1 (15 ounces) can tomato sauce
4 cups beef broth
2 cups green cabbage, chopped
1/2 cup small pasta, like macaroni
Grated Parmesan cheese, for garnish


Directions
1) Brown meat in large, heavy pot. Drain fat. Add onion and garlic.  Cook until onions are soft.  Add parsley, dried herbs, salt and pepper; cook for 2-3 minutes. 
2) Add remaining ingredients except cabbage and macaroni. Bring to a boil, lower heat, cover and simmer at least 20 minutes.
3) Add cabbage and macaroni. Return to a boil and simmer until vegetables are tender and pasta cooked, about 15 minutes.  To serve, top with Parmesan cheese.  Enjoy!

Waikiki Sweet and Sour Meatballs

This is not a typical recipe for our household.  Anything with the word "meat" in the title is not going to be made very often around here.  However, I knew my husband would love these and that they would be a fun surprise for him when he came home from a lackluster day at work.  I was totally right.  Not only did he love the meatballs, but we all did.  The meatballs are flavorful by themselves, but are fabulous with the sweet and sour sauce.

A few notes: This makes enough sauce to not only coat the meatballs, but to have a little extra for your rice, as well.  If just want a light coating of sauce on your meatballs, half the sauce ingredients.  Also, I recommend using pineapple in juice (not pineapple in heavy syrup) or the sauce may turn out too sweet.  Although you can always adjust the brown sugar to compensate for the additional sugar in the pineapple.


Waikiki Sweet and Sour Meatballs
(adapted from AllRecipes)
Printable Version
Makes about 24 meatballs

Ingredients
MEATBALLS:
1 1/2 lbs. ground beef or turkey
2/3 cup dried bread crumbs
1/4 cup coconut milk
1 egg
1 tablespoon onion powder
1/2 teaspoon garlic powder
1 1/2 teaspoons ginger powder
1/2 teaspoon salt
1/4 teaspoon black pepper

SAUCE:
1 cup packed brown sugar
1/4 cup cornstarch
2/3 cup white vinegar
1 can (20 ounces) pineapple chunks (not in syrup), drained with juice reserved
pinch red pepper flakes
1 medium-sized bell pepper, chopped

Directions
1) In a large bowl, combine all meatball ingredients.  Shape mixture by rounded tablespoons into balls.
2) Place meatballs on a baking sheet and cover with aluminum foil, tenting the foil in the middle.  Cook at 350 degrees for 20-30 minutes until meatballs are brown and cooked through.
3) While meatballs are cooking, using a large pot, whisk together brown sugar, cornstarch, vinegar, reserved pineapple juice, and red pepper flakes over medium heat.  Stir constantly until mixture begins to thicken.  Add reserved pineapple and bell pepper.
4) When meatballs finished cooking, add them to the sauce and fold together until combined.  Serve over rice.  Enjoy!

Lasagna Soup

What really makes this dish amazing is the ricotta cheese mixture you put on the bottom of the bowl before ladling the hot soup on top.  Because then you eat a spoonful and then gooey, cheesy goodness combines with the soup to make your mouth believe that there's a little lasagna surprise in every bite.  Which there is.  And that, my friends, is a beautiful thing.

Lasagna Soup
(adapted from A Farm Girl's Dabbles)
Printable Recipe
Serves 6-8

Ingredients
Soup:
1 pound sausage or ground beef/turkey
1 large onion, chopped
4 cloves garlic, minced
2 teaspoons dried oregano
2 tablespoons dried basil
1 bay leaf or 1/2 teaspoon crushed bay leaf
1/2 teaspoon crushed red pepper flakes
1 (6 ounces) can tomato paste
2 (15 ounces) cans diced tomatoes
6 cups chicken broth
2 cups rotini noodles (or mafalda, if you want it to look more lasagna-y)
salt and pepper to taste

Cheese Mixture:
8 ounces ricotta cheese (cottage cheese doesn't melt as well as ricotta)
1/2 cup grated Parmesan or Parmigiano Reggiano cheese
1/4 teaspoon salt
1/4 teaspoon dried parsley
pepper to taste
shredded mozzarella

Directions
1) In a large pot, cook the sausage or ground beef over medium heat until no longer pink; drain.  Add onions and cook until softened, about 5 minutes.  Add garlic, oregano, basil, crushed bay leaf, and red pepper flakes; cook until fragrant, about 1 minute.
2) Add tomato paste and stir well to incorporate.  Cook for 3 or 4 minutes, or until the tomato paste turns to a rusty brown color.
3) Add diced tomatoes and chicken broth.  Stir to combine.  Bring to a boil and then reduce heat to simmer for 30 minutes.
4) Add pasta and cook until al dente.  Season with salt and pepper, to taste.
5) While pasta is cooking, combine all ingredients for the cheese mixture in a small bowl.
6) To serve, place a generous dallop of cheese mixture in the bottom of each bowl.  Ladle hot soup over the cheese mixture and top with shredded mozzarella cheese.  Enjoy!

Sloppy Joe Turnovers

UPDATE: I first published this post without including a sloppy joe recipe because I couldn't recommend a good one.  Soon after, my friend Heather recommended her recipe and we love it!  It's slightly sweet, a little tangy, and very flavorful.  It might just convert me into being a sloppy joe lover yet.  I've included my adapted version in this post.


I am not a sloppy joe fan, but my husband loves them. So when I came across this idea for Sloppy Joe Turnovers, I thought it would be a good compromise for us. It's gotta be good if it's wrapped in biscuit, right?

This is a great recipe to prepare with kids. My son loved to stretch and pound out the dough, as well as spoon the meat into the center. He didn't really catch on to how to pinch the dough together, but he tried. And he was great at sprinkling the cheese on top. Definitely make this one with help from little ones.

Sloppy Joe Turnovers

(adapted from Heather Likes Food and  Little Birdie Secrets)

Printable Recipe

Makes 10-12 Turnovers

Ingredients

Meat Mixture:
1 lb. ground beef or turkey
1 small onion, chopped
2 cloves garlic, minced
1/2 teaspoon salt
1 1/2 teaspoons chili powder

1 teaspoon yellow mustard
2 tablespoons dark brown sugar
1 tablespoon vinegar
2 tablespoons Worcestershire sauce
1 can diced green chilies
1 (15 ounce) can tomato sauce

Turnovers:
10-12 canned refrigerated biscuits

1/2 cup cheddar cheese, shredded

Directions

Prepare Meat Mixture:
1) Brown ground beef or turkey in a medium-sized skillet over medium-high heat until the meat is cooked through and no longer pink. Drain and return to stove. 
2) Add onion and cook until translucent.  Turn heat to medium, and add all remaining meat mixture ingredients. Stir until combined and let simmer for 5-10 mins.
Prepare Turnovers:
1) After preparing the sloppy joe meat, roll out biscuits with your hands or a rolling pin until they are large and round.

2) Place heaping spoonfuls of meat mixture in the center of each flattened biscuit. Fold over the biscuit to cover the meat and seal the edges with a fork or pinch together with your fingers.

3) Cut a small slit on the top of each turnover. Sprinkle each with cheese.

4) Bake turnovers on a cookie sheet at 375 degrees for 20-25 minutes or until golden brown and the bread is cooked through. Enjoy!

Mom's Easy Taco Soup

Here's a recipe from my childhood and probably the easiest meal my mom ever made for us. I always have these ingredients on hand in my pantry (and leftover beef in the freezer) in case we need a quick dinner.



Mom's Easy Taco Soup
Printable Recipe
Serves 6

Ingredients
1/2 to 1 pound ground beef or turkey
1 onion, diced
2 cloves garlic, minced
2 cans red kidney beans, drained and rinsed
1 can (15 ounces) corn
1 can (32 ounces) diced tomatoes
1 packet taco seasoning (about 2 tablespoons)
1/2 cup salsa, optional

Directions
1) In a large pot, brown the beef until cooked through. Drain fat and return pan to heat. Add onion and garlic; cook until onion is translucent.
2) Stir in beans, corn, tomatoes, taco seasoning, and salsa, if desired
3) Bring soup to a simmer; cook at a simmer for 20 minutes. Serve with sour cream, grated cheese, and tortilla chips. Enjoy!

Turkey Meatloaf

Here's something I never thought I'd say, but the other day I got a hankerin' for some meatloaf. Since that rarely happens to me--I'm not a huge meat person--I went with that inkling and ended up making the most moist, delicious meatloaf I've ever had! This recipe makes a lot, but you know the meal is good when you look forward to the leftovers. Twice.



Turkey Meatloaf
(adapted from Food Network)
Printable Recipe
Serves 5-6

Ingredients
MEATLOAF:
1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried rosemary
½ teaspoon dried parsley
3 tablespoons Worcestershire sauce
¼ cup tomato sauce
2 pounds ground turkey
¾ cup plain dry bread crumbs
2 eggs, beaten

GLAZE:
1/2 cup ketchup
2 tablespoons sugar
2 teaspoons cider vinegar

Directions
1) Heat oil in a medium pan over medium-low heat. Add onions, garlic, salt, pepper, rosemary, and parsley and cook until onions are translucent.
2) Add Worcestershire sauce and tomato sauce and stir well. Pour onion mixture in a large bowl and cool in the refrigerator until it has come to room temperature.
3) While onion mixture is cooling, line a baking sheet with foil and spray with non-stick cooking spray. Set aside.
4) When onion mixture has cooled to room temperature, add ground turkey, bread crumbs, and eggs; mix using your hands or a wooden spoon.
5) Set meat on the prepared baking sheet and shape into a loaf. Mix the glaze ingredients until combined; spread on top of meat.
6) Bake at 350 degrees for 90 minutes, or until temperature on a meat thermometer is 160 degrees and the meatloaf is cooked through in the middle. Enjoy!

Pasta Dinner Soup

There's something about this dish that's oddly reminiscent of my childhood--in a really good way. It's like taking a pasta dinner and turning it into a delicious, comforting soup. You really can't go wrong with this recipe.

Pasta Dinner Soup
(adapted from Simplify Supper)
Printable Recipe
Serves 4

Ingredients
1/2 pound ground beef or turkey
1 onion, chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 tablespoon parsley
2 cups water
1 can (32 ounces) stewed tomatoes
2 cups beef broth
1/2 cup frozen spinach, thawed and drained, optional
1 1/2 cups spiral pasta, uncooked
salt and pepper, to taste

Directions
1) In a large sauce pan, brown ground beef with garlic and onion.
2) Add chili powder, parsley, water, stewed tomatoes, beef broth, and spinach, if desired. Bring to a boil. Reduce heat and simmer 30 minutes.
3) Add pasta and simmer until pasta is tender. Garnish with mozzarella cheese. Enjoy!

Philly-Style Pasta

This is my husband's idea of perfect comfort food. I think his direct quote was "magical." And this is such an easy spin on plain old pasta that I'm sure we'll be making again.

Note: This makes a very meaty sauce, so if you like it more "saucy" than "meaty," use only a half-pound meat.



Philly-Style Pasta
(adapted from I Love My Philly)
Printable Recipe
Serves 8

Ingredients
1 pound pasta, uncooked
1 pound ground beef or ground turkey
1/2 package (5 ounces) frozen spinach, thawed and drained
24 ounces spaghetti sauce
4 ounces cream cheese, cubed
2 tablespoons Parmesan cheese, grated

Directions
1) Cook pasta as directed on package in large pot.
2) Brown meat in large skillet; drain. Return meat to skillet. Stir in spinach, spaghetti sauce and cream cheese; cook on low heat 3 to 5 minutes or until sauce is well blended and heated through, stirring frequently.
3) Drain pasta when tender. Top pasta with sauce, or mix together lightly.  Garnish with Parmesan cheese. Enjoy!

Skillet Beef-a-roni

This dish will come together almost as quickly as just opening a can and plopping it in a pan.

But it tastes infinitely better.



Skillet Beef-a-roni
(adapted from The Sisters' Cafe)
Printable Recipe
Serves 6

Ingredients
1 pound ground beef (I use ground turkey because it's cheaper healthier)
1 onion, minced
1/2 red bell pepper, chopped
3/4 tablespoon chili powder
1/8 teaspoon hot red chili powder, optional (if you like some heat, which I usually do)
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
16 ounce can tomato sauce
2 cups water
2 cups elbow macaroni
1 cup frozen corn, optional
2 cups shredded cheese

Directions
1) In a large skillet, cook the ground beef until it is no longer pink; drain.
2) Add onion, red pepper, chili powder, salt, and hot chili powder, if desired, until onions are translucent. Stir in garlic and brown sugar and cook until fragrant, about 30 seconds.
3) Stir in tomato sauce, water, and macaroni. Bring to a boil; cover and simmer, stirring often, until the macaroni is tender, about 15 minutes.
3) Stir in 1 cup cheese and frozen corn; sprinkle remaining cheese over the top. Cover until the cheese melts, about 2 minutes. Enjoy!

Poor Man's Steak 'n Everything

Growing up, my mom occasionally made an open-faced sandwich using ground beef. I have a suspicion that this dinner item originated out of her need to get rid of some extra ground beef from the freezer, but whatever the reason, we loved this meal. However, I realized that I never shared this with my own family until very recently. We were in need of a quick meal, had everything on hand, and I knew that they would love it.

My husband is not partial to mushrooms, but I think these would be great with a few sliced up. I would also love to try using cream cheese instead of mayonnaise sometime for a creamier version. For more inspiration, check out the menu at my family's favorite steak sandwich shop when I was growing up, and create your own Poor Man's Steak 'n Everything.

Poor Man's Steak 'n Everything
Printable Recipe
Serves 4

Ingredients
1/2 lb. ground beef
1 onion, diced
2 cloves garlic, minced
1 green pepper, chopped
salt and pepper to taste
1 loaf french bread, sliced
mayonnaise, about 1 tablespoon per slice of bread
1 tomato, thinly sliced
sliced provolone cheese (or whatever cheese you have available)

Directions
1) In large skillet, cook beef and drain excess fat. Return skillet to stove and add onion, garlic, green pepper, and salt and pepper until the onions are clear and green peppers are soft.
2) Arrange sliced bread on a cookie sheet. Spread mayonnaise of bread. Spoon meat mixture on top of bread. Top this with a slice of tomato. Lastly, top with cheese.
3) Bake at 400 degrees for 10 minutes or until the cheese is bubbly. Use the broiler for 5 minutes if you would like more of a golden color. Enjoy!