Picante Queso Dip

I love this dip from Mission Tortilla Chips.  Use a little chopped jalepeno (seeds removed) instead of the canned green chiles if you like.  

Recipe Ingredients:  4 Green Onions 1 can (4 oz.) Green Chiles diced and drained 2 medium Tomatoes chopped Bottled Hot Pepper Sauce to taste 1-1/2 cups Monterey Jack Cheese shredded 1-1/2 cups Cheddar Cheese shredded 1 Tbsp. Butter 2 lb. Mission® Tortilla Strips

Recipe Instructions:  1. Sauté onions in butter. Stir in chiles and tomato. Add hot pepper sauce. Simmer uncovered. Stir in cheeses until melted. Serve with Mission® Tortilla Strips. Enjoy this delicious picante queso dip Mexican recipe!

Creamy Black Bean Soup

I love this soup. It has wonderful flavor and natural sweetness from the onions and other vegetables that go into it - and it is completely healthy!  I like to freeze individual portions and heat them up for lunch later.  I've eaten it over lettuce with salsa or guacamole.  It also is great served on warm tortillas (here is my favorite homemade tortilla recipe).

This recipe is from a "Got Milk?" ad, but I couldn't find it online so I will just type the original here. I will say I think the recipe has a typo because YOU MUST USE WATER to cover and bring to a boil (I add about 3/4 cup chicken broth). I then use only 1/2 cup milk at the end because I don't like the soup too runny.  I also like adding 1/2-3/4 tsp. cumin and prefer sweet onions to white onions.  Here's the original recipe:

1 can black beans without the juice (16 oz)

1 cup fat free or lowfat milk

2 T olive oil

1 clove garlic, finely minced

2 T white onion, finely chopped

1/4 cup red or green pepper

1/4 cup chopped carrots

2 T chopped celery

salt and pepper to taste

In a medium size pot, heat the olive oil at medium temperature, add the garlic and the onion and cook for 3 minutes.  Add the rest of the vegetables and cook for 3-5 more minutes.  Add the beans and condiments (salt and pepper); mix, cover and bring to a boil.  Boil for about 10 minutes.  Blend the mix in a blender/mixer and pour back into the pot.  Add the milk and heat for a few minutes without bringing to a boil.

If desired, serve with sour cream, chopped tomatoes, avocado, chopped hot peppers, cilantro and hot corn tortillas.

Island Kale and Sweet Potato Soup

This is a recipe my sister gave me.  I think the coconut milk gives it very unique, exotic taste. Great with rice. Find the recipe HERE.

Butternut Squash Soup & Variations

I tried this soup a few weeks ago and it was delicious.  I think it is a good base and has some good add-in ideas.  When I made it, I used the following ingredients (my add-ins are bolded):

4 lbs. butternut squash

2 medium onions

3 cloves garlic

3 T butter 

1/2 tsp salt

8 cups chicken broth

2 medium sweet potatoes, peeled and cubed

1/2-1 jalepeno (no seeds)

grated ginger

milk

cinnamon and nutmeg on top

BTW, the squash in your bag this week is BANANA squash, but I think it would work as well. Also, I cooked the whole squash in the oven for awhile first to make it easier to cut.  Find the entire recipe and cooking instructions HERE.  

Wendy's Chili

This is from "Top Secret Recipes", with a few changes.  Tastes a lot like Wendy's Chili, which I love!  I love freezing individual portions to eat later for lunch.  Great with lettuce, cheese, sour cream, and/or chips.

2 lbs. ground beef

1 29-oz can tomato sauce

1 29-oz can kidney beans (with liquid)

1 29-oz can pinto beans (with liquid)

1 cup diced onion

1/2 cup diced green chili (I chopped up two jalepenos, seeds removed)

1/2 cup diced celery

3 medium tomatoes, chopped

2 teaspoons cumin powder

2 tablespoons chili powder 

1 teaspoon black pepper

2 teaspoons salt

2 cups water

1. Brown the ground beef in a skillet over medium heat; drain off the fat.

2. Using a fork, crumble the beef into pea-size pieces.

3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.  Cook, stirring every 15 minutes, for 1 to 2 hours.

Hot Pepper Jelly

Find this recipe here.

I'm going to use this recipe with some modifications - I'll just use jalepenos and red peppers since that's what we have, and leave in some of the jalepeno seeds to give it some kick.  Probably also will follow some of the advice in the comments.  

Stew Meat Fajitas (crock pot)

1 lb. stew meat (or any cut of beef – I get whatever is on sale!)

1 cup salsa

1 small jar mild chilies (or use some seeded jalepenos)

1 tsp cumin

1/8 tsp chili powder

½ tsp salt

Juice of one lime

Red onion, sliced thin (or yellow onion)

Red or green pepper, seeded and cut in strips

Cook all ingredients except red onion and pepper in crock pot on low for at least 6 hours.  Then take meat out, shred it, and return to pot. Saute red onion and red or green pepper strips in a little olive oil until onions start to carmelize and pepper is tender.  Sprinkle with sea salt.  Serve with fajita meat, along with cheese, sour cream, avocado/guacamole, extra salsa, tortillas, etc.

Cilantro Cream (Great on Fajitas)

2-3 TB fresh cilantro, chopped

½ cup sour cream

1 T red onion, finely chopped

1 T fresh jalepeno pepper, seeded, finely chopped

1 T fresh lime juice

¼ tsp. salt

Whisk together all ingredients and chill.