Five Foot Foodie

taking control of the cookbook chaos

Chili Rick’s

August 24
  • 2 (29 ounce) cans tomato sauce
  • 2 (28 ounce) cans peeled and diced tomatoes
  • 2 cups diced onion
  • 1 tablespoon Italian seasoning
  • 1 pound bacon, diced
  • 2 pounds spicy sausage
  • 3 pounds lean ground beef
  • 1 (32 ounce) bottle hickory smoke barbeque sauce
  • 1/2 cup chili powder
  • 4 (15.25 ounce) cans kidney beans, undrained
  • 2 (1 ounce) squares unsweetened chocolate, chopped

In a large pot or Dutch oven over medium heat, combine tomato sauce, tomatoes, onion and Italian seasoning. In a large skillet over medium heat, cook bacon until slightly crisp. Drain and stir into the pot. In the same skillet over medium heat, cook sausage until brown. Drain and stir into the pot. In the same skillet over medium heat, cook the beef until brown. Drain and stir into the pot. Stir the barbeque sauce and chili powder into the pot; taste and adjust seasonings. Stir in the kidney beans and chocolate and simmer until flavors are well blended. Serve.

20 servings?

Chili

August 24
  • 1 pound lean ground beef
  • 1 yellow onion
  • 2 cans light red kidney beans
  • 2 cans tomato soup
  • 2 Tbsp chili powder
  • 1 Tbsp flour
  • 3 Tbsp water
  • 1 tsp salt

Brown the ground beef with onion; drain.  Add the kidney beans and tomato soup; cook for 10 minutes.  Mix the 4 remaining ingredients into a paste.  Stir into the ground beef mixture.  Cook over low heat for 45 minutes, stirring often.  Makes 8 servings.

Easy Knoephla Soup

February 6
  • 1/2 C chopped onion
  • 1/2 C diced carrots
  • 1/2 C diced celery
  • 1/4 C butter
  • 2 quarts water
  • 2 Tbsp Better Than Bouillon chicken base
  • 1 lb Prairie Pantry frozen dumpling dough
  • 1 lb cubed potatoes
  • 1/2 C fat-free half and half
  • salt as pepper, if desired

Approximately one hour ahead of time, spread the dumplings out on a non-stick pan and allow them to thaw.

Saute the onion, carrots, and celery in the butter until tender.  Add the water, chicken base, and dumplings.  Bring to a rapid boil on high heat.  Add the cubed potatoes and simmer on medium heat, approximately 20-30 minutes, until potatoes are done.  Remove from heat and add the half and half.  Stir until well mixed.  Serve!

Makes approximately 10 1-cup servings…approximately 201 calories per serving.

Easy Tortellini Soup

January 31

2

  • 1 medium onion, chopped
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained (I used the oregano, basil, garlic version)
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 3 cups baby spinach
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon pepper
  • Shredded Parmesan cheese, optional

Directions

  • In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
  • Add tortellini; cook for 7-9 minutes or until tender. Stir in the spinach, vinegar and pepper. Cook and stir until heated through and spinach is wilted. Sprinkle with cheese. Yield: 6 servings.

Nutrition Facts: 1 cup (calculated without cheese) equals 178 calories, 4 g fat (2 g saturated fat), 18 mg cholesterol, 652 mg sodium, 27 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

White Chili With A Kick

January 29
  • 1 large onion, chopped
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 3/4 cup fat-free half-and-half cream
  • 1 rotisserie chicken, cut up
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (11 ounces) corn, drained
  • 2 cans (4 ounces each) chopped green chilies
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1-1/2 cups (6 ounces) reduced-fat shredded pepper Jack cheese
  • Salsa and chopped green onions, optional

Directions

  • In a Dutch oven, saute onion in butter and oil. Stir in flour until blended; cook and stir for 3 minutes or until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Add the chicken, beans, corn, chilies, cumin, chili powder, salt, and pepper; heat through. Stir in cheese until melted.
  • Garnish each serving with salsa and green onions if desired. Yield: 9 servings.

Winter Harvest Vegetable Soup

November 22
  • 3 medium carrots, halved and thinly sliced
  • 3/4 cup chopped celery
  • 1 medium onion, chopped
  • 2 green onions, thinly sliced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 7 cups veggie broth (I use Better Than Bouillon vegetable base)
  • 3 cups cubed peeled potatoes
  • 2 cups cubed peeled butternut squash
  • 2 medium turnips, peeled and chopped
  • 2 parsnips, peeled and sliced
  • 1 bay leaf
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • Additional thinly sliced green onions, optional

In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Add garlic; cook 1 minute longer.

Add the broth, potatoes, squash, turnips, parsnips and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

Stir in the basil, thyme and pepper; simmer 15 minutes longer or until vegetables are tender. Discard bay leaf before serving. Garnish with additional green onions if desired. Yield: 12 servings (3 quarts).

Nutrition Facts: 1 cup equals 134 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 404 mg sodium, 27 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.