Chili

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 3 (15 ounce) cans great northern beans
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 medium onion, chopped
• 1 (4 ounce) can green chilies
• 2 garlic cloves, minced
• 1 teaspoon oregano
• 2 teaspoons cumin
• 1/2 teaspoon sea salt
• 2 1/2 cups chicken, cooked and diced
• 3 1/2 cups chicken broth
• jalapeno sauce, to taste

Recipe

• 1 poach 3-4 skinned and boned chicken breast halves in boiling water or broth. cover and cook over medium heat for approximately 12 minutes or until done. drain, cool and dice.
• 2 add all ingredients to a crock-pot and cook 4-8 hours.
• 3 top with shredded monterrey jack cheese and serve with tortilla chips instead of crackers.

Chili

Total Time: 7 hrs 15 mins Preparation Time: 15 mins Cook Time: 7 hrs

Ingredients

• Servings: 8
• 1 lb ground chicken
• 1/2 lb ground lamb or 1/2 lb sausage meat
• 6 garlic cloves, minced
• 1 large bell pepper, chopped into bite size pieces any color
• 2 cups corn
• 2 cups largely chopped onions
• 6 diced tomatillos
• 2 (19 ounce) cans kidney beans
• 1 (19 ounce) can navy beans
• 1 (19 ounce) can chickpeas
• 127 ml green chilies
• 4 cups chicken broth
• 4 tablespoons chili powder (more if you likeit hotter)
• green hot pepper sauce (to taste, i use several)
• 1/2 cup tapioca flour (for thickener at the end)
• 1/2 cup chicken broth (for thickener at the end)

Recipe

• 1 in a frying pan - lightly brown the ground meats.
• 2 in your crock pot or dutch oven combine all the ingredients (except tapioca and last of the broth) including the cooked meat.
• 3 cook on low in crock pot for 7 - 8 hours or on very low heat for 3 - 4 hours in dutch oven.
• 4 approximately 20 - 30 minutes before serving - mix the tapioca powder and chicken broth until combined - pour into the chili and stirr to thicken. this method gives this recipe a very very low carb count.
• 5 serve.

Chicken Enchiladas

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 12 corn tortillas
• 4 ounces reduced-fat cream cheese
• 1 tablespoon nonfat milk, plus
• 1 cup nonfat milk (divided)
• 1 teaspoon ground cumin
• 4 cups chopped cubed cooked chicken breasts
• 1/2 cup chopped green onion
• 1 teaspoon olive oil
• 1/4 cup diced tomato
• 1 can reduced-fat cream of chicken soup (undiluted)
• 1 cup fat free sour cream
• 2 jalapeno peppers, chopped and seeded (optional)
• 1/4 teaspoon cayenne pepper
• 1/2 cup low-fat cheddar cheese
• 1/4 cup chopped green onion, to sprinkle on top

Recipe

• 1 warm tortillas up by wrapping them in foil and heating at 350° f for 3-5 minutes.
• 2 keep wrapped and set aside.
• 3 continue to preheat oven at 375° f.
• 4 in a large bowl mix cream cheese, 1 tbl.
• 5 of milk, and cumin until smooth, then add chicken to mix.
• 6 sautee green onions in olive oil until tender and add to chicken mixture.
• 7 in another bowl combine soup, sour cream, jalapenos, cayenne, and milk (1 cup).
• 8 mix well and and add 1/4 cup soup mixture to chicken mixture and stir.
• 9 spray a large baking pan with no stick cooking spray.
• 10 place@ 1/3 cup of chicken mixture in each tortilla, roll up and place seam side down in large baking pan.
• 11 top with remaining soup mixture.
• 12 cover with aluminum foil and bake for 30 minutes at 375° f.
• 13 uncover and sprinkle with cheese, remaining green onion, and tomato and bake 5 minutes longer or until cheese is melted.
• 14 *youcan substitue mild green chile for jalapenos.
• 15 *somtimesi add 1/3 cup corn to the chicken mixture.

Chili (football Soup)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 2 medium onions, chopped
• 4 garlic cloves, minced
• 2 (4 ounce) cans chopped mild green chilies
• 2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano, crumbled
• 1/4 teaspoon cayenne pepper
• 3 (16 ounce) cans great northern beans, undrained
• 6 cups chicken stock or 6 cups canned chicken broth
• 4 cups chopped cooked chicken, to taste
• 3 cups grated monterey jack cheese (about 12 oz.)

Recipe

• 1 heat oil in large pot over medium high heat.
• 2 add onions and saute until translucent, about 10 minutes.
• 3 stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.
• 4 add undrained beans and stock and bring to a boil.
• 5 reduce heat and add chicken and cheese to chili and stir until cheese melts.
• 6 season to taste with salt and pepper and ladle into bowls.
• 7 for freezing: pour soup into a rigid container (or freezer bag), label and freeze. to reheat, thaw in refridgerator overnight or simply put frozen soup into a large pot and gently heat, with lid on and stirring often, till heated through.

Top Secret Reicpes Version Of Honeybaked Ham Glazeby Todd Wilbur

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 cooked ham shank, half, bone in (pre-sliced)
• 1 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon paprika
• 1 dash ground ginger
• 1 dash ground allspice

Recipe

• 1 if you couldn't find a pre-sliced ham, the first thing you must do is slice it. use a very sharp knife to cut the ham into very thin slices around the bone. do not cut all the way down to the bone or the meat may not hold together properly as it is being glazed. you want the slices to be quite thin, but not so thin that they fall apart or off the bone. you may wish to turn the ham onto its flat end and cut around it starting at the bottom. you can then spin the ham as you slice around and work your way up.
• 2 mix the remaining ingredients together in a small bowl.
• 3 lay down a couple sheets of wax paper onto a flat surface such as your kitchen counter. pour the sugar mixture onto wax paper and spread it around evenly.
• 4 pick up the ham and roll it over the sugar mixture so that it is well coated. do not coat the flat end of the ham, just the outer, pre-sliced surface.
• 5 turn the ham onto its flat end on the plate. use a blowtorch with a medium-size flame to caramelize the sugar. wave the torch over the sugar with rapid movement, so that the sugar bubbles and browns, but does not burn. spin the plate so you can torch the entire surface of the ham. repeat the coating and caramelizing process until the ham has been well glazed (don't expect to use all of the sugar mixture). serve the ham cold or reheated, just like the real thing.

Veggie Garden Spaghetti Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 (16 ounce) cans diced tomatoes
• 2 (6 ounce) cans tomato paste
• 1 tablespoon sugar
• 2 teaspoons extra virgin olive oil
• 4 garlic cloves, crushed
• 2 small zucchini
• 1/2 cup onion, finely chopped
• 2 teaspoons basil
• 2 teaspoons oregano
• 1 teaspoon pepper
• 1 teaspoon salt
• 2 lbs lean ground beef
• 1 cup frozen chopped spinach, thawed & drained

Recipe

• 1 over medium heat, saute garlic & onions in olive oil until onions go clear.
• 2 add ground beef and cook until beef has browned. drain off any extra fat.
• 3 add chopped zuchini, and cook until it begins to soften.
• 4 drain extra liquid from stewed tomatoes. puree until smooth.
• 5 add tomato paste, and puree until well blended.
• 6 add tomato blend to beef mixture.
• 7 add herbs and sugar. simmer on low heat for at least 30 minutes, and serve over pasta, with parmesan or romano cheese.

Chicken Enchiladas

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/4 cup onion, chopped
• 8 ounces mushrooms, sliced
• 4 ounces light cream cheese
• 1 tablespoon butter
• 2 tablespoons milk
• 8 ounces light sour cream
• 2 cups chicken breasts, cooked and shredded
• 1 (10 3/4 ounce) can cream of mushroom soup, condensed
• 1 cup milk
• 12 flour tortillas
• 1 cup cheddar cheese, shredded
• 1/4 teaspoon cumin

Recipe

• 1 saute onions and mushrooms in butter. remove from heat and stir in cream cheese, milk, and cumin.
• 2 place 3 tablespoons in each tortilla, roll up and place in greased pan.
• 3 mix soup, sour cream, and 1 cup milk, pour over the top.
• 4 cover with foil and bake for 35 minutes at 350°f.
• 5 remove foil, sprinkle cheese on, and bake for 5 more minutes, or until cheese is melted.
• 6 to freeze, prepare through step 4, baking. allow to cool completely, cover well, and freeze for up to three months. to reheat, thaw overnight in the fridge and bake, covered for 30 minutes.