Mama's Chili

From Mamanita-Oma's kitchen:

(I always double and freeze for lunches)

1 lb ground beef

1 medium onion

Brown together

1 jar salsa (I used 1 jar pineapple salsa from Trader Joe's and one "regular" salsa)

some water

1 can kidney beans (I like red, white, pinto, black)

1/2 t. garlic powder

1 t. thyme

1 t. chili powder

1/2 t. marjoram

1 can stewed tomatoes (I used basil garlic diced)

I add 1 jar of chili sauce

Cook until flavors mix (about 20 minutes).

*divine with rosemary cornbread*

Greek Eggplant Casserole

Original recipe here: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=99091

Ingredients

	3 spray(s) olive oil cooking spray
	2 medium uncooked eggplant(s), peeled and cut lengthwise into 1/4-inch-thick slices
	3/4 tsp table salt
	1 pound(s) uncooked extra lean ground chicken breast   (I used ground beef)
	1 cup(s) (chopped) uncooked onion(s), sliced
	2 clove(s) (medium) garlic clove(s), minced
	2 Tbsp parsley, fresh, chopped
	1/3 tsp dried parsley
	1/3 tsp chives, dried
	1/3 tsp dried tarragon
	1/4 tsp ground cinnamon
	1/4 tsp ground nutmeg
	1/2 tsp table salt
	1/2 tsp black pepper, freshly ground
	28 oz canned diced tomatoes
	2 Tbsp canned tomato paste
	6 oz grated Parmesan cheese, (about 3/4 cup)

Instructions

• Preheat oven to 350ºF. Coat a 9 X 13-inch baking pan with cooking spray.
  
• Place eggplant slices on paper towels and sprinkle with 3/4 teaspoon of salt; let stand 20 minutes to draw out moisture.
  
• Meanwhile, coat a large nonstick skillet with cooking spray; set pan over medium-high heat. Add chicken; cook until browned, breaking up meat as it cooks, about 5 minutes. Add onion and garlic; cook, stirring often, until onion is soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper; stir to coat. Cook until herbs and spices are fragrant. about 1 minute.
  
• Add tomatoes and tomato paste; bring to a simmer. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes. Transfer mixture to a large bowl and set aside.
  
• Off heat, coat surface of same skillet with cooking spray; set pan over medium-high heat. Wipe salt from eggplant slices with paper towel and add eggplant to hot skillet. Cook, until golden brown, about 2 minutes per side.
  
• Arrange half of eggplant slices on bottom of prepared baking pan, slightly overlapping pieces to cover entire surface of pan. Top eggplant with chicken mixture; top with 1/4 cup of grated topping. Top with remaining eggplant slices and remaining 1/2 cup of grated topping.
  
• Bake until top is golden brown and filling is hot, about 45 minutes. Let stand 10 minutes, slice into 8 pieces and serve.

Beef Orzo Skillet

Recipe from: http://www.cozi.com/live-simply/recipes/beef-orzo-skillet

Prep time: 30 min Cook time: 30 min Servings: 6

Ingredients

• ½ tsp salt
• 1 lb ground beef
• 1 onion, finely chopped
• 2-4 cloves garlic, minced
• 1 can (14.5 ounce) diced tomatoes ( I use the garlic, basil, oregano flavor)
• 1½ cups beef broth
• 1 tsp minced fresh oregano or ½ tsp crumbled dried oregano
• ¼ tsp pepper
• 8 ounces orzo pasta, dried (1 cup)
• 1 (10 ounce) package frozen chopped spinach, thawed
• ½-¾ cup grated Parmesan cheese

Preparation

1. Sprinkle salt into a 10 to 12 inch frying pan over medium-high heat. Crumble beef into pan and cook, stirring often, until meat begins to brown, 3 to 5 minutes.
2. Reduce heat to medium, stir in onion, and continue to cook, stirring, until onion is soft but not brown, about 5 minutes. Spoon off and discard excess fat.
3. Add garlic, tomatoes (break them up with a spoon) and their liquid, broth, oregano, and pepper. Bring mixture to a boil then stir in pasta. Reduce heat, cover and simmer gently until pasta is tender to bite, 10 to 12 minutes.
4. Meanwhile, squeeze as much liquid as possible from spinach. Stir spinach into pasta mixture just until heated through. Serve with cheese to add to taste.