Hey friends, happy Sunday. I hope you’ve all had a great week. It’s been another busy one for us with Elijah’s birthday & Halloween, so all the meals this week are pretty quick and easy. Let me know if you plan on trying any of them. ↓↓↓CLICK SHOW MORE↓↓↓
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0:00 Hello!
0:54 Burgers & Onions Rings
2:23 Tuna Casserole & Peas
2:59 Party Leftovers
5:20 Chili
6:42 Tacos
9:09 Spicy Parmesan Chicken Pasta
13:21 Leftover Chili
14:07 Bye!
TUNA CASSEROLE
8oz cooked and drained egg noodles
2 cans of drained tuna
1 can cream of chicken
Milk (enough to fill the cream of chicken can)
2 cups cheddar cheese
salt & pepper to taste
CHILI
THE BEST CROCKPOT CHILI RECIPE
2 lbs ground beef
1 small onion diced
1 green pepper diced
2 jalapeno diced (seeds removed unless you like a lot of spice)
2 dried red chili pepper
29 oz tomato sauce
3 14.5oz cans chili seasoned diced tomatoes
1 can light red kidney beans
1 can dark red kidney beans
1 can pinto beans (or whatever beans you have on hand. Drain & rinse all beans)
1 6oz can tomato paste
4 cloves minced garlic
Chili powder, ground red pepper, cayenne, cumin, oregano, salt, garlic powder
1. Brown ground beef with 1/4 tsp cumin, 1/2 tsp chili powder, 1/4 tsp salt, & 1/8 tsp cayenne. Drain grease. Simmer with tomato paste for 3-5 minutes.
2. Add ground beef to crockpot with everything else. Add 2 TBSP chili powder, 1 TBSP cumin, 1 TBSP oregano, 2 1/4 tsp garlic powder, 3/4 tsp salt, 1/2 tsp red pepper, 1/2 tsp cayenne, 1 14.5 oz can water.
3. Cook 8-10 hours on low or 4-5 hours on high.
4. Remove dried chili peppers before serving.
SPICY PARMESAN CHICKEN PASTA (
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