Slow Cooked Chili Mac

Slow Cooked Chili Mac

Slow Cooked Chili Mac

This recipe, Slow Cooked Chili Mac.  This slow-cooked chili adds macaroni pasta for a twist on an old favorite.


Slow Cooked Chili Mac Recipe


Slow Cooked Chili Mac

1 ¼ lb. lean ground beef

14 ½ oz. canned unsalted diced tomatoes, drained

1 cup fresh chopped onion

1 medium garlic clove, minced

1 Tbsp. chili powder

½ tsp. salt

½ tsp. ground cumin

½ tsp. oregano leaves, dried

¼ tsp. black pepper

¼  tsp. oregano leaves, dried

¼ tsp. hot red pepper flakes

2 cups pasta, macaroni, whole wheat, cooked


Crumble ground beef into slow cooker.  Add remaining ingredients, except, except macaroni to slow cooker.  Cover and cook on low 4 hours.  Stir in cooked macaroni.  Cover and cook on low 1 additional hour.           6 servings


(Recipe for Slow Cooked Chili Mac, Diabetic Connect, 2015)


“Guy Like It” Barbecued Beef

Guy Like It - Barbecued Beef

Guy Like It – Barbecued Beef

Michele Pallas shares, “This recipe got its name from my grandmother Jo.  She wrote it down on an index card and included it in a recipe book my mother gave me when I got married.  She wrote on top, “GUY LIKE IT,” and we have called it that ever since!”


“Guy Like It” Barbecued Beef Recipe


“Guy Like It” Barbecued Beef

1 ½ lbs. beef (any kind of less expensive steak like round works), thinly sliced

1 onion, sliced

1 clove garlic or ¼ tsp. minced garlic

2 Tbsp. olive oil

1/3 cup ketchup

2 Tbsp. molasses

1 Tbsp. apple cider vinegar

1 Tbsp. Worcestershire sauce


½ tsp. medium “HOT” chili powder


Place the beef slices in a slow cooker on low or in a covered pan in a preheated 275 F. oven.  In a bowl, combine the remaining ingredients and mix well.

Pour over the beef.  Cook until the beef is tender, 4-6 hours.  The steak will be very tender but the same size as when you put it in, there is very little shrinkage.  Serve on rolls or over rice or egg noodles.

6-8 serving


(Recipe for “Gut Like It” Barbecued Beef was in Penzeys Spices catalog)


Pumpkin Chili

 Pumpkin Chili

Pumpkin Chili

I found this recipe, Pumpkin Chili, tucked away in a can of recipes, that I haven’t looked through in YEARS!!  So why don’t you give it a try just in time for Halloween.

Pumpkin Chili Recipe


Pumpkin Chili

1 ½ lbs. butternut squash

¾ lb. lean ground beef

¾ lb. ground turkey breast

1 ½ cups chopped green pepper

½ cup chopped sweet onion

1 clove garlic, minced

1 ½ tsp. olive oil

¾ cup bottled chili sauce

1 (15 oz.) can crushed tomatoes

¾ cup canned diced tomatoes, undrained

1 (15 oz.) can chili beans

1 (15 oz.) can navy beans or cannellini beans

1/3 cup water

2 Tbsp. cider vinegar

4 ½ tsp. chili powder

¼ cup brown sugar

1 ½ tsp. (EACH) cumin, coriander, cinnamon and unsweetened cocoa powder


Place squash (discard seeds and pulp).  Place squash cut side down on baking sheet.  Bake 350 F. for 40 minutes or until tender.  Remove from oven, set aside to cool.

Meanwhile, in a 6 quart Dutch oven cook ground beef, turkey, pepper, onion, garlic in hot oil over medium-high heat until meat is brown and veggies are tender.  Add all remaining ingredients, except squash.  Bring to boiling; reduce heat.  Simmer uncovered 1 hour, stirring occasionally.

Cut squash in 4 wedges.  Remove rind and cut in ½ inch pieces.  Add to chili; simmer covered for 20 minutes more.


(Recipe for Pumpkin Chili, was dated September, 2000)


Grilled Marinated Flank Steak Salad

Grilled Marinated Flank Steak Salad

Grilled Marinated Flank Steak Salad

Grilled Marinated Flank Steak Salad Recipe


Grilled Marinated Flank Steak Salad

Cilantro Dressing:

3 Tbsp. lime juice

2 Tbsp. chopped shallot

2 Tbsp. snipped fresh cilantro

1 Tbsp. olive oil

1 Tbsp. water

2 tsp. honey

1 large clove garlic, peeled and quartered

½ tsp. chili powder

¼ tsp. salt

¼ tsp. ground cumin

In a blender or small food processor combine all ingredients.  Cover and blend or process until combined.

8 oz. beef flank steak

2 small yellow and/or red sweet peppers, stemmed, seeded and halved

1 ear fresh corn, hushed and silk removed

2 green onions, trimmed

Nonstick cooking spray

4 cherry tomatoes, halved

¼ of a small avocado, halved, seeded, peeled and thinly sliced

2 cups torn romaine lettuce

Fresh cilantro sprigs


Divide Cilantro Dressing into two portions.

Trim fat from steak.  Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1 inch intervals.  Place steak in a resealable plastic bag.  Pour one portion of the Cilantro Dressing over steak in a bag; set remaining dressing portion aside.  Seal bag; turn to coat steak.  Marinate in the refrigerator for up to 3 hours; in1 ½ hours turn steak on other side.

Coat sweet pepper, corn and green onions with cooking spray.

For a charcoal grill, grill steak and corn on the rack of an uncovered grilled directly over medium coals until steak is desired doneness and corn is tender, turning steak one halfway through grilling and turning corn occasionallyFor steak, allow 17 to 21 minutes for medium rare (145 F.); to medium (160 F.)  For corn, allow 15 to 20 minutes.  Add sweet pepper halves to the grill for the last 8 minutes of grilling and green onions to the grill for the last 4 minutes grilling, turning frequently.

(For a gas grill, preheat grill.  Reduce heat to medium.  Place meat and, later, vegetables on grill rack over heat.  Cover and grill as above.)

Thinly slice meat against the grain.  Coarsely chop sweet peppers and green onions; cut the corn from the cob, leaving kernels in “SHEETS”.  Serve meat, vegetables, tomatoes, and, if desired, avocado slices over romaine lettuce.  Drizzle with the reserved portion on the Cilantro Dressing.  Garnish with cilantro sprigs.         2 servings (1 cup greens, 3 oz. cooked meat, ½ cup vegetables and 1 ½ tablespoons dressing per serving)


(Recipe for Grilled Marinated Flank Steak Salad, Diabetic Living, 2015)


Shrimp Chili Cornbread Casserole

Shrimp Chili Cornbread Casserole

Shrimp Chili Cornbread Casserole

This recipe, Shrimp Chili Cornbread Casserole, here we make a low-fat shrimp and vegetable chili.  This chili is quite tasty on its own, and top it with a layer of golden cornbread for a delicious casserole, that can be made ahead.


Shrimp Chili Cornbread Casserole Recipe


Shrimp Chili Cornbread Casserole

2 tsp. canola oil

1 large onion, chopped

1 medium green bell pepper, chopped

4 cloves garlic, minced

3 medium zucchini, diced (about 5 cups)

1 ½ Tbsp. chili powder

1 ½ tsp. ground cumin

1 tsp. cinnamon

1 tsp salt

2 (14 oz.) cans no-salt-added diced tomatoes

1 ½ lbs. raw shrimp (41-50 per lb.), peeled and deveined

½ cup chopped fresh cilantro

Cornbread Topping

1 cup yellow cornmeal

1 cup flour

2 tsp. baking powder

½ tsp. salt

¾ cup nonfat milk

¼ cup canola oil

1 large egg

1 Tbsp. honey


To Prepare Filling:  Heat 2 tsp. oil in Dutch oven over medium heat.  Add onion and bell pepper; cook: stirring often, until softened, about 3 minutes.  Add garlic and cook, stirring 30 seconds.  Stir in zucchini; cook, stirring often, for 3 minutes.  Stir in chili powder, cumin, cinnamon and 1 tsp. salt; cook for 20 seconds.  Pour in tomatoes and their juice; bring to a simmer.  Remove from the heat.  Stir in shrimp and cilantro.  Pour into a 9×13 inch baking pan.

Preheat oven to 350 F.

To Prepare Cornbread Topping:  Whisk cornmeal, flour, baking powder and ½ tsp. salt in a large bowl.  Whisk, ¼ cup oil, egg and honey in a medium bowl until smooth.  Add the wet ingredients to the dry ingredients and stir until moistened.  Drop by heaping Tbsp. over the shrimp mixture.

Bake the casserole, uncovered, until the top is browned and the filling is bubbling, 40 to 45 minutes.  Let stand for 10 minutes before serving.           12 servings

**Bake, let cool 1 hour, cover with parchment paper then foil and refrigerate for up to 3 days.  Reheat, covered, in a preheated 350 F. oven for 1 hour.


(Recipe for Shrimp Chili Cornbread Casserole, Diabetic Connect, 2015)


Spice-Rubbed Baby Back Ribs

Spice-Rubbed Baby Back Ribs

Spice-Rubbed Baby Back Ribs

The healthiest way to cook ribs (both meaty spareribs and smaller, leaner baby backs) is to grill or roast them on a rack rather than bake them in a pan.  As the meat cooks, the fat drips off instead of pooling around and saturating the meat.  Also, cook the ribs long enough so that the fat melts away and the flesh becomes tender—and even more delicious!!

Spice-Rubbed Baby Back Ribs Recipe


Spice-Rubbed Baby Back Ribs

1 ¼ tsp. salt

1 tsp. chili powder

1 tsp. light brown sugar

¾ tsp. ground coriander

¾ tsp. ground cumin

½ tsp. freshly ground black pepper

1 rack baby back ribs (2 lb.) cut between ribs into 4 large pieces

1 small lime, halved


In a small bowl, stir the first 7 ingredients.  Place ribs in a large baking dish.  Rub the ribs all over the cut sides of the lime, and then rub with the spice mixture.   Cover with plastic wrap and refrigerate about 30 minutes before cooking.

If grilling the ribs, preheat the grill or grill pan over medium.  Grill the ribs, turning occasionally, until browned and tender when pierced with a form, 20 to 30 minutes.

If baking, preheat the oven to 300 F.  Place the ribs on a rack set inside a rimmed baking sheet, meatier side upCover loosely with foil and roast until tender when pierced with foil, about 50 minutes.  Preheat the broiler; broil until browned, 5 to 10 minutes.

Let the ribs rest about 5 minutes.  Cut between the bones into individual ribs.          4 servings




1/3  cup cider vinegar  *  1/3 cup ketchup  *  ¼ cup plus 1 Tbsp. applesauce  *  1 Tbsp. Dijon mustard  *  1 large clove garlic, minced   *  ¾ tsp. freshly ground black pepper  *  ½ tsp. Worcestershire sauce  *  ¼ tsp. chili powder .  

In a bowl, whisk all ingredients.   Makes about 1 cup.


(Recipe for Spice-Rubbed Baby Back Ribs, EveryDay with Rachael Ray, July 2015)


Spicy Pecan Popcorn Chicken

Spicy Pecan Popcorn Chicken

Spicy Pecan Popcorn Chicken

This recipe, Spicy Pecan Popcorn Chicken, these spicy and crunchy chicken nuggets are paired with a quick, creamy ranch dip.  If you can’t find coarse breadcrumbs, substitute Grape-Nuts cereal instead.


Spicy Pecan Popcorn Chicken Recipe


Spicy Pecan Popcorn Chicken

Canola oil cooking spray

¾ cup coarse dry whole-wheat breadcrumbs or Grape-Nuts cereal

½ cup pecan pieces

2 Tbsp. chili powder

¼ tsp. salt

1 egg white

1 Tbsp. water

1 lb. boneless, skinless chicken breast, cut into 1-inch cubes

¼ cup low-fat mayonnaise

¼ cup low-fat buttermilk or milk

1 tsp. dried dill or 1 Tbsp. fresh

½ tsp. garlic powder


Preheat oven to 450 F.  Thoroughly coat a wire rack with cooking spray and set on a foil-lined baking sheet.

Combine breadcrumbs or cereal, pecans, chili powder and salt in a food processor; process until the pecans are finely chopped and the chili powder is mixed throughout, about 1 minute.  Transfer the mixture to a shallow dish.

Whisk egg white and water in a second shallow dish.  Add chicken and turn to coat, then dredge in the pecan mixture, turning to coat evenly.  Shake off excess.   (Discard any remaining egg and pecan mixture.)   Place the chicken on the prepared rack and thoroughly coat with cooking spray.

Bake the chicken until no longer pink in the center, about 15 minutes.

Meanwhile, whisk mayonnaise, buttermilk (or milk), dill and garlic powder in a small bowl.  Serve the chicken with the dip.

4 servings


(Recipe for Spicy Pecan Popcorn Chicken, Diabetic Connect, 2015)


Kickin’ Hot Chilli

Kiickin' Hot Chilli

Kickin’ Hot Chilli


This recipe, Kickin’ Hot Chilli is from Diabetic Connect.  This chili has green chili peppers, chili powder and cayenne pepper, which will add to the HEAT in this chili.


Kickin’ Hot Chilli Recipe


Kickin’ Hot Chilli

1 ½ lb. lean ground beef or ground turkey

2 large onions, chopped

1 can (15 oz.) dark red kidney beans, rinsed and drained

½ cup chopped green or red sweet peppers

3 ½ cups water



1 can (14oz.) diced green chili peppers, undrained

1 Tbsp. bottled minced garlic or 6 cloves garlic

1 Tbsp. yellow mustard

1-2 tsp. chili powder

1 tsp. ground black pepper

½ tsp. ground cumin

¼ tsp. salt

¼ tsp. cayenne strips

Green or red sweet pepper strips (optional)


In large skillet or 4 quart Dutch oven, cook ground beef and onion until meat is brown.  Drain off fat.

In 4 to 5 quart slow cooker, combine cooked ground beef mixture, beans and chopped sweet pepper.  Add water, tomato paste, tomatoes, green chili peppers, garlic, mustard, chili powder, black pepper, cumin, salt and cayenne pepper.

Cover and cook on low-heat setting for 8 to 10 hours or high-heat setting for 4 to 5 hours.  Top each serving with pepper strips, if desired.              8 servings


(Recipe for Kicking Hot Chilli came from Diabetic Connect, 2014)


Slow Cooker Enchiladas


Slow Cooker Enchiladas

Slow Cooker Enchiladas

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


As a busy wife and mother of two young sons, I rely on this handy recipe.  I layer enchilada ingredients in the slow cooker, turn it on and forget about it.  With a bit of spice, these hearty enchiladas are especially nice during the colder months.

                Mary Luebbert                                                                  Benton, Kansas


Slow Cooker Enchiladas Recipe


Slow Cooker Enchiladas

1 lb. ground beef

1 cup chopped onion

½ cup chopped green pepper

1 can (16 oz.) pinto or kidney beans, rinsed and drained

1 can (15 oz.) black beans, rinsed and drained

1 can (10 oz.) diced tomatoes and green chilies, undrained

1/3 cup water

1 tsp. chili powder

½ tsp. ground cumin

½ tsp. salt

¼ tsp. pepper

1 cup (4 oz.) shredded sharp cheddar cheese

1 cup (4 oz.) Shredded Monterey Jack cheese

6 flour tortillas (6 inches)


In a large skillet, cook the beef, onion and green pepper until meat is NO LONGER “PINK”; drain.  Add the next eight ingredients; bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  Combine cheeses.

In a 5 quart slow cooker, layer about ¾ cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers.  Cover and cook on low 5-7 hours or until heated through.          4 servings


(Recipe for Slow Cooker Enchiladas was in, 2015)


Tangy Barbecue Wings


Tangy Barbecue Wings

Tangy Barbecue Wings

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


When I took these savory, slow-cooked appetizers to work, they were gone before I even got a bite!  Spicy ketchup, vinegar, molasses and honey blend together in a tangy sauce that makes the wings lip-smacking good.

               Sherry Pitzer                                                                      Troy, Missouri


Tangy Barbecue Wings Recipe


Tangy Barbecue Wings

5 lb. chicken wings

2 ½ cups ketchup

2/3 cup white vinegar

2/3 cup honey

½ cup molasses

2 to 3 Tbsp. hot pepper sauce

1 tsp. salt

1 tsp. Worcestershire sauce

½ tsp. onion powder

½ tsp. chili powder

½ to 1 tsp. liquid smoke, optional


Preheat oven to 375 F.  Using a sharp knife, cut through the two wing joints; discard wing tips.  Arrange remaining wing pieces in two greased 15 x 10 x 1 inch baking pan.  Bake 30 minutes; drain.  Turn wings; bake 20-25 minutes longer or until juices run clear.

Meanwhile, in a large saucepan, combine remaining ingredients; bring to a boil.  Reduce heat; simmer, uncovered 30 minutes, stirring occasionally.

Drain wings.  Place one-third of the chicken in a 5 quart slow cooker; top with one-third of the sauce.  Repeat layers twice.  Cook, covered, on low 3-4 hours.  Stir before serving.          2 dozen wings


(Recipe for Tangy Barbecue Wings was in, 2015)