Homemade Chili

Ingredients
2 lbs. ground beef or turkey, cooked and drained
2 quarts low sodium spicy V8
2 cans low sodium dark red kidney beans, drained
1 large yellow onion, diced
1 large green pepper, diced
2-4 jalapenos, seeded if you don't want it too spicy
season with black pepper, chili powder, and garlic powder

Notes / Directions
Brown the meat and put into a pot on medium heat.  All remaining ingredients and reduce to low.  Simmer for 2-3 hours stirring occasionally.  If you want thicker chili, keep lid off.  For thinner chili, lid on.

French Dip Sandwich

Ingredients
deli sliced roast beef
1 package Au Jus seasoning
hoagie buns, french rolls, or make your own French Baguettes

Notes / Directions
Follow directions on Au Jus seasoning.  Bring to a boil and add beef.  Boil for 2-3 minutes.  Cut buns in half and butter each side and fill with roast beef.  Dip each bite in leftover Au Jus juice.

*If making your own French Baguettes, omit the step of brushing the loaves with eggs and water.  This will make your buns softer.

Ground Beef Risotto

Ingredients
1 pound ground beef
1 onion, chopped
2 garlic cloves, minced
1/4 teaspoon pepper
1 cup rice
3 cups water
2 beef bouillon cubes
1/3 cup carrots, shredded
3 tablespoon green onions
1 zucchini, chopped
1 can corn

Notes / Directions
1 In 12-inch nonstick skillet, cook beef, onion, garlic and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain if desired. Stir in rice; cook 2 minutes, stirring constantly.

2 Stir in broth; heat to boiling. Reduce heat to medium-low. Cover; simmer 10 minutes.

3 Stir in carrot. Cook uncovered 5 to 7 minutes longer or until liquid is absorbed.

4 Remove skillet from heat. Stir in cheese. Cover; let stand 3 minutes. Sprinkle with chives.

Italian Beef Roast

Ingredients
4-6 lbs. beef eye round roast
1/2 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Notes / Directions
Heat oven to 325 degrees. Combine spices and rub on the outside of the roast. Place roast on a rack in a shallow roasting pan. Do not cover or add water. Insert meat thermometer. Remove roast from oven when temperature registers 135 degrees. Transfer to cutting board. Tent with foil and let stand 15-20 minutes (temp will rise 10 degrees).

Fajitas

Ingredients
 
For the Marinade
1 orange, juiced
2 limes, juiced
2 tablespoons olive oil
2 garlic cloves, minced
3 tablespoon fresh cilantro leaves, chopped
1 package fajita seasoning
1 teaspoon ground cumin
1 teaspoon salt
2 1/4 pounds steak, trimmed of fat cut into thirds or 8-inch pieces
 
For the Fajitas
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup rice, cooked
cheddar cheese
6 tortillas

Notes / Directions
Purée the marinade ingredients and pour over stead in a Ziploc bag.  Refrigerate for 2-4 hours.  Drain meat, leaving just a little sauce, and pour meat and the little bit of left-over sauce in a heated and oiled skillet.  Add onion and peppers.  Saute till meat is cooked through.  Finish by adding a little extra lime juice.  Serve by laying tortilla out and layering rice, veggies, meat, and cheese.  Can also top with sour cream.