Chunky Beef Chili

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This thick and robust chili is a ideal for those cool fall and winter evenings at home!
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Course Soups & Stews
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Course Soups & Stews
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Instructions
  1. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef. Remove beef from stockpot. Season with salt, as desired.
  2. Add remaining 1 tablespoon oil, onion and jalapeno pepper to stockpot. Cook and stir 5 to 8 minutes or until vegetables are tender. Return beef and juices to stockpot. Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hou
  3. Total recipe time: 2 to 2-3/4 hours
  4. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com

Crock Pot Baked Beans

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These baked beans require little effort while having a terrific flavor!
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Course Side Dishes
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Course Side Dishes
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Instructions
  1. Fry bacon for 5 minutes on low heat. Combine all ingredients into crockpot. Add salt and pepper to taste. Cook on high for 2 hours. Turn to low until ready to eat. (These can also be baked in a covered casserole dish at 350° for 2 hours.)

Almond-Stuffed Pork Chops

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Course Entrées
Prep Time 15 minutes
Cook Time 50 minutes
Servings
people
Course Entrées
Prep Time 15 minutes
Cook Time 50 minutes
Servings
people
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Instructions
  1. For stuffing, melt butter in medium saucepan over medium heat. Cook almonds, celery and onion in hot butter until vegetables are tender. Stir in the 2 tablespoons water, bouillon granules, parsley flakes and almond flavor. Add bread cubes; toss to moisten
  2. Heat oven to 375° F. Place stuffed chops on roasting rack in shallow roasting pan. Bake, uncovered, until internal temperature is 145° F (check temperature in thickest part of meat) 35-45 minutes. Combine browning and seasoning sauce and 1 table
  3. Recipe and photo courtesy of the National Pork Board, http://www.porkbeinspired.com

Sloppy Joes

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Every kid's messy favorite!
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Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Ingredients
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Cook Time 0 minutes
Servings
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Ingredients
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Instructions
  1. Heat large nonstick skillet over medium heat until hot. Add ground beef and onion; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings.
  2. Stir in barbecue sauce, salt and pepper; heat through. Serve in buns with cheese and bell pepper.
  3. Total recipe time: 20 minutes
  4. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com

Turkey & Black Bean Stuffed Poblano Peppers

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Course Appetizers
Prep Time 30 minutes
Cook Time 25 minutes
Servings
people
Course Appetizers
Prep Time 30 minutes
Cook Time 25 minutes
Servings
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Instructions
  1. Spray 13 x 9-inch glass or ceramic baking dish with nonstick cooking spray. Preheat oven to 350°. In large skillet, cook onion and oil over medium-high heat 4 to 5 minutes or until tender, stirring occasionally. Add turkey, coriander and cumin, and c
  2. With small, sharp knife, leaving stem-end intact, cut lengthwise slit along one side of each pepper; remove seeds and membranes being careful not to tear peppers. Evenly stuff peppers with about 3/4 cup turkey mixture; place peppers in single layer in pre
  3. To serve, top each pepper with 2 tablespoons salsa and 1 tablespoon yogurt; sprinkle with remaining green onions.

Skillet Salmon with Mixed Vegetables

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Course Entrées
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Course Entrées
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
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Instructions
  1. In large nonstick skillet, heat 1-1/2 teaspoons oil over medium heat until hot. Sprinkle salmon with 1/4 teaspoon salt and pepper. Place salmon, skin side up, in skillet and cook 6 minutes. Turn salmon, cover and cook 4 to 6 minutes longer or until salmon
  2. In same skillet, heat remaining 1-1/2 teaspoons oil over medium heat. Add asparagus and onion and cook, covered, 4 to 7 minutes or until asparagus is tender-crisp, stirring occasionally. Add tomatoes and remaining 1/4 teaspoon salt; cover and cook 2 minut