Cheesy Hashbrown Chili

2 tablespoons extra virgin olive oil (EVOO)

1 onion, chopped

2 tablespoons chili powder

2 teaspoons ground cumin

1/4 cup tomato paste

1 pound ground beef

Salt and pepper

1 can red kidney beans (15 ounces), drained and rinsed

1 can diced tomatoes (15 ounces)

1 bag frozen shredded hash brown potatoes (1 pound)

1 cup shredded cheddar cheese

PREPARATION

Pre-heat the oven to 400°F. Position a rack in the upper third of the oven.

In a large saucepan, heat the EVOO over medium heat. Add the beef and cook, breaking up the meat with a wooden spoon, for 5 minutes. Season with salt and pepper.

Add the onion, chili powder and cumin, and cook, stirring, until the onion is soft, about 5 minutes. Add the beans and tomatoes with their juices and bring to a boil. Lower the heat, partially cover and simmer, stirring occasionally, for 20 minutes. Transfer to an 8-inch x 11-inch baking dish.

In a large bowl, combine the potatoes and cheese. Scatter the potato mixture over the chili. Place the baking dish on a baking sheet and bake until the potatoes are cooked through and the chili is bubbling, about 35 minutes.

Asian Chicken

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves (about 1 pound)

1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup

1 1/2 cups water

1 package (1.25 ounces) teriyaki seasoning mix

1 bag (16 ounces) frozen stir-fry vegetables

1 1/2 cups uncooked instant white rice

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Stir the soup, water, seasoning mix and vegetables in the skillet and heat to a boil. Stir in the rice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

*Note* You can also use ramen noodles and make an Asian noodle bowl.

Laura- Chicken Pesto Penne Pasta

Ingredients:

1 (16 ounce) package penne pasta
2 Tablespoons butter
2 Tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
2 cloves garlic, minced
salt and pepper to taste
1 1/4 cups heavy cream
1/4 cup pesto
3 Tablespoons grated Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Heat butter and olive oil in a large skillet over medium heat.

3. Saute chicken and garlic until chicken is almost cooked.

4. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese.

5. Cook until chicken is no longer pink inside. Stir in cooked pasta

Laura- Chicken pot pie

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Stretch A Buck Burrito Burgers

Ingredients

1 cup cold leftover white or brown rice

1 pound ground turkey

1 (15-ounce) can pinto beans, rinsed and drained

Palmful chili powder

1 1/2 teaspoons, half a palmful, cumin

1 1/2 teaspoons coriander, half a palmful

1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)

1 tablespoon canola oil

1 ripe avocado

1 clove garlic, grated or finely chopped

1 lime, zested and juiced

1 jalapeno or serrano pepper, seeded and finely chopped

1/2 small red onion, finely chopped

1/2 cup sour cream

4 red leaf lettuce leaves

1 ripe tomato, sliced

4 crusty rolls, split

Directions

Combine rice, meat and beans with spices and grill seasoning. Form 4 big patties from the meat and bean mixture then heat 1 tablespoon oil, a turn of the pan, in a large skillet over medium-high heat. Cook patties 7 to 8 minutes on each side.

While burgers cook, combine avocado with garlic, lime zest and juice, jalapeno and red onion. Mash to roughly combine, then stir in the sour cream.

Place burgers on buns with lettuce and tomato and top with sour cream guacamole.

Veggie Meatloaf

Ingredients

2 tablespoons extra-virgin olive oil

1 small zucchini, finely diced

1 red bell pepper, finely diced

1 yellow bell pepper, finely diced

5 cloves garlic, smashed to a paste with coarse salt

1/2 teaspoon red pepper flakes

Kosher salt and freshly ground pepper

1 large egg, lightly beaten

1 tablespoon finely chopped fresh thyme

1/4 cup chopped fresh parsley

1 1/2 pounds ground turkey (90 percent lean)

1 cup panko (coarse Japanese breadcrumbs)

1/2 cup freshly grated Romano or Parmesan cheese

3/4 cup ketchup

1/4 cup plus 2 tablespoons balsamic vinegar

Directions

Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.

Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.

Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

Per serving: Calories 270; Fat 14 g (Sat. 4.2 g; Mono. 6.3 g; Poly. 3.1 g); Cholesterol 104 mg; Sodium 451 mg; Carbohydrate 16 g; Fiber 1 g; Protein 20 g

*side note* I didn't make the glaze and it was really good like that.*

Red Sauce Enchiladas

• Red Sauce Enchiladas
• 
  
• 4 skinless, boneless chicken breast halves
• 1 onion, chopped
• 1/2 pint sour cream
• 1 cup shredded Cheddar cheese
• 1 tablespoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (optional)
• 1 (15 ounce) can tomato sauce
• 1/2 cup water
• 1 tablespoon chili powder
• 1/3 cup chopped green bell pepper
• 1 clove garlic, minced
• 8 (10 inch) flour tortillas
• 1 (12 ounce) jar taco sauce
• 3/4 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.