CHILI

44 0z Tomato Sauce (1Lg can, 1 Sm can)

1 Lg can whole peeled tomatoes ( broken up with hands into small pieces)

1 Can light red kidney beans

1 Can dark red kidney beans

1 packet of chili seasoning (McCormick is best)

1 tbs red wine/red wine vinegar

2 tbs olive oil or vegetable oil

1 tbs chopped garlic

1/2 Lg Onion (diced)

1 Red Bell Pepper (diced)

1 lb ground hamburg

1 tsp salt

1 tsp ground black pepper

1 cup water

In a large pot, add tomato sauce, crushed up peeled tomatoes, both kidney beans, red wine, chili seasoning and 1 cup water. Mix thoroughly. Set stove on med-high.

Heat olive oil in pan on med-high. Add chopped onions, chopped red pepper, and garlic. Saute on medium heat until onions are translucent.  Add to pot.

Using the same pan, cook hamburg until it is browned.  Add hamburg  to the pot.

Let simmer for about 1-2 hours.

Serve with tostitos scoops! and..... ENJOY!

Stir Fry

Red Pepper & Sesame Chicken Stir Fry

2 Chicken Breasts (Cubed and Sautéed)

2 Cups Chicken Broth

1 tbs finely chopped garlic

1 tbs butter

1/2 tsp cayenne pepper

1/4 of an Onion (sliced thin)

2 tbs sesame oil

1 Red Pepper (sliced julienne)

1 Can sliced water chestnuts

8 oz sliced mushrooms

ground black pepper to taste

2 tbs soy sauce

1/2 tbs cornstarch (mix these two together and set aside)

Bring chicken broth, garlic, butter and cayenne pepper to a boil. Add red peppers and onions. Boil for about 10-15 minutes. Add water chestnuts and boil for another 5 minutes. Then add mushrooms and chicken. Reduce heat. Mix together the soy sauce and cornstarch well. Add to the wok stirring frequently. Let simmer for a few more minutes until the sauce thickens up. 

Serve over Quinoa or White Rice.