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This hearty appetite satisfying dinner will have your family asking for “more”!
1-1/2 cups small shells pasta, uncooked
2 pounds lean ground beef
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1 (15 ounce) can tomato sauce
1 (14 ounce) jar pizza sauce
1 cup beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt & Pepper (to taste)
1 (4 ounce) can mushroom pieces & stems
2 (2.25 ounce each) cans sliced ripe olives
1 (11 ounce) can Mexicorn
1 (15.5 ounce) can chili hot beans
2 cups shredded cheddar cheese
1. Cook the pasta according to the package directions using minimum cook time; drain. Meanwhile, in a large skillet over medium-high heat cook the ground beef, onion and green pepper until the meat is no longer pink and the vegetables are tender; drain.
2. Add the remaining ingredients in the order listed stirring to blend; pour into a 13 x 9-inch baking dish.
3. Bake at 350 degrees F. for 25 to 30 minutes or until hot and bubbly. Makes 8 to 10 servings.
Emily
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 No matter what the weather is outside, my hubby enjoys a hearty and tasty dinner when he comes home from a strenuous day at work. This thick robust turkey chili from Taste of Home is the perfect recipe to satisfy his “hungry man” appetite!
1 pound lean ground turkey
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped green bell pepper
1 (28 ounce) can diced tomatoes, undrained
1 (26 ounce jar meatless spaghetti sauce
1 (15-1/2) ounce can hot chili beans
1-1/2 cups water
1/2 cup frozen corn
2 tablespoons chili powder
1 teaspoon ground cumin
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce)can pinto beans, rinsed and drained
Sour cream (optional)
1. In a large nonstick skillet over medium heat, cook the turkey, onion, celery and green pepper until the meat is no longer pink and the vegetables are tender; drain. Transfer to a 5-quart slow cooker.
2. Stir in the tomatoes, spaghetti sauce, chili beans, water, corn and seasonings. Cover and cook on High for 1 hour.
3. Reduce the heat to Low and cook for 5 to 6 hours. Add the kidney beans and pinto beans; cook for an additional 30 minutes. Garnish with the sour cream, if desired. Makes 12 servings.
Emily
Emily's Favorite Recipes:
 I found this recipe in an old church cookbook and decided to give it a try. It turned out really tasty. It was completely different from my usual ground beef chili but we liked it immensely!
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon crushed oregano
1/2 teaspoon cilantro leaves
1/4 teaspoon ground red pepper
1 tablespoon olive oil
1 pound boneless, skinless chicken breast, cut into bite-size chunks
1 small onion, chopped
1 (14 ounces) can chicken broth
1 (4 ounces) can chopped green chilies
1 (15 ounces) can great northern beans, undrained
shredded cheddar cheese (optional)
1. Combine the first 5 ingredients in a small bowl and set aside.
2. Heat the oil in a 3-quart saucepan over medium-high heat; add the chicken and cook until meat is no longer pink. Remove chicken from pan and set aside.
3. Add the chopped onion to the pan; cook 2 minutes. Stir in the chicken broth, green chilies and spice blend; cover and simmer 30 minutes.
4. Stir in the cooked chicken and beans; cover and simmer for an additional 10 minutes. Garnish with shredded cheese, if desired. Makes 4 servings.
Note: I like to serve this with warm cornbread muffins.
Emily
Emily's Favorite Recipes:
 This easy-to-prepare, flavor intense, low-fat dish from Weight Watcher’s “Simply The Best” cookbook makes losing weight a delicious experience!
2 teaspoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 (19 ounces) can red kidney beans, rinsed and drained
1 (14-1/2 ounces) can Italian-style stewed tomatoes
1/4 pound (4 ounces) Canadian-style bacon, cut into strips
1/4 cup dry red wine
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
4 cups hot cooked farfalle
1. In a large nonstick skillet, heat the oil. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes.
2. Add the beans, tomatoes, bacon, wine, basil, oregano and pepper; bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, about 15 minutes.
3. Place the pasta in a large serving bowl. Top with the sauce; toss to coat. Makes 4 servings.
Per Serving: 404 Calories, 6 g Total Fat, 1 g Saturated Fat, 14 mg Cholesterol, 1,020 mg Sodium, 65 g Total Carbohydrate, 10 g Dietary Fiber, 21 g Protein, 78 mg Calcium.
Serving Provides: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milks, 1 Fat.
Points Per Serving: 7.
Emily's Favorite Recipes:
 It’s that time of year when chilly temperatures have me thinking chili. I especially like how easy and convenient this recipe is. I just put it all together in the morning and when dinner time rolls around my family enjoys a delicious hot meal in minutes!
1-1/2 pounds lean ground beef
1 (10-3/4 ounces) can condensed tomato soup
1/2 cup water
1/4 cup chili powder
2 teaspoons ground cumin
2 cloves garlic, minced
1 cup chopped onion
2 (15 ounces each) cans red kidney beans*, rinsed and drained
1 (14-1/2 ounces) can diced tomatoes
1. In a large skillet over medium-high heat, cook the ground beef, stirring often to separate the meat, until well browned. Using a slotted spoon, transfer meat to a 3-1/2-quart slow cooker.
2. Add the remaining ingredients to the meat in the slow cooker; stir. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Makes 6 servings.
* If your family (like mine) doesn’t like kidney beans just substitute 2 cans pinto beans in place of the kidney beans.
** Serve with hot cornbread muffins for an even heartier meal!
Emily
 This hearty satisfying casserole is simple and easy to make. And you probably already have most, if not all, the ingredients on hand. It’s one of my hubby’s favorites.
5 strips bacon, chopped
1/2 pound bulk pork sausage
1/2 pound boneless pork tenderloin, cubed
1/2 cup diced onion
2 cloves garlic, finely chopped
2 (15 oz each) cans Great Northern beans, drained
3/4 cup chicken broth
1 teaspoon dried sage leaves
1 teaspoon dried thyme leaves
1/2 teaspoon pepper
1/4 teaspoon salt
1 dried bay leaf
1/4 teaspoon red pepper flakes (optional)*
1. Preheat oven to 350 degrees F. Cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Drain on paper towel, crumble and set aside; discard drippings.
2. To the skillet, add the sausage, cubed pork, onion and garlic. Cook until the pork is browned, stirring occasionally. Add the bacon and all remaining ingredients to the skillet; blend well. Pour mixture into an ungreased 2-1/2-qt. casserole.
3. Cover and bake for 1 hour 45 minutes. Uncover and bake 15 minutes longer or until pork is fork tender. Remove bay leaf before serving. Makes 6 servings.
*If you are serving this casserole to children or others who don’t like “hot” foods I would suggest omitting the red pepper flakes.
Emily
 Have dinner on the table in a hurry with this simple but delicious dish!
1 pound lean ground beef
1 medium onion, chopped
1 (28 oz) can baked beans
1/4 cup barbecue sauce
1 cup shredded cheddar cheese
In a 12-inch skillet over medium heat, cook the beef and onion until the meat is no longer pink. Drain and return to the skillet. Stir in the beans and barbecue sauce; heat through.
Sprinkle with the cheddar cheese; cover, reduce heat to low and cook until the cheese is melted. Makes 4 servings.
Emily
 Rich, robust and hearty, this meatless chili will quickly disappear at your dinner table!
1 (15.5 oz) can chili hot beans, undrained
1 (16 oz) can Great Northern beans, drained
1 (15 oz) can diced tomatoes, undrained
1 (8 oz) can tomato sauce
1 cup water
1 medium green bell pepper, chopped
1 medium onion, chopped
2 garlic cloves, pressed
1 tablespoon chili powder
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried basil
2 cups hot cooked rice
1. In a 4 quart saucepan, combine the chili beans, Great Northern beans, undrained tomatoes, tomato sauce, water, green pepper, onion, garlic, chili powder, sugar, salt, pepper and basil; mix well.
2. Bring to a boil; reduce heat to low. Simmer, covered, for 15 minutes, stirring occasionally. Ladle into 4 individual serving bowls; top each serving with 1/2 cup of the cooked rice. Makes 4 servings.
Emily
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