Kristen's Chili

1 Tablespoon canola oil
1 onion (chopped)
1 green bell pepper (chopped)
2 cloves garlic (diced)
1 lb ground beef or turkey
1 can stewed tomatoes
1 can tomato sauce
1 Tablespoon Chili powder or more to taste
dash of cayenne pepper or more depending on how hot you want your chili
salt
pepper

Saute onion and pepper in canola oil until softened.  add garlic and saute for about 30 seconds.  Add meat and brown.  While browning meat add chili powder, cayenne pepper, salt and pepper.  Once meat is browned add stewed tomatoes and break up tomatoes with spoon, add tomato sauce.  Let chili come to a simmer and simmer for 20 minutes.  Taste and add additional seasonings if needed.  The flavor will intensify the longer it sits and usually tastes better the next day.

Serve over rice and fritos.  Add what ever toppings you desire.

From frozen just heat to desired temperature and serve over rice.

Pepperoni & Cheese Stromboli

Pepperoni & Cheese Stromboli

1 can Pillsbury Artisan Pizza Crust

About 50 pepperonis

1 cup shredded mozarella cheese

Directions:

Heat oven to 350*

Spray foil or pan with PAM

Roll out pizza dough and smooth out (should make a rectangle)

Layer on pepperonis (I overlapped them a bit)

Layer cheese

Roll lengthwise like a cinnamon roll

Tuck under edges and pinch seam to seal

Cook for 20-25 minutes

Let sit for 5 minutes before cutting and serving

Serve with marinara dipping sauce

DIVAS:

Each family has 2 strombolis and 1 jar of marinara
Thaw for 24 hours in the fridge

Heat oven to 350*

Unwrap stromboli

Can bake it on the foil it is wrapped in

Bake 15-20 minutes until heated through

Turkey Empanadas

2 cups cooked yellow (saffron) rice

6 oz or 1 cup cooked turkey, cut into 1/2" squares (can use deli turkey)

1 cup shredded Monterey Jack cheese

2 tsp fajita seasoning

2 refrigerated pie crusts

Preheat oven oven to 400 F. Lay a sheet of parchment paper or foil on a cookie sheet.

In a large bowl combine the cooked rice, turkey, cheese, and fajita seasoning.

Unroll pie crusts. Spread 1/2 of filling on each pie crust, putting filling on the bottom half of the round. Fold the top of the pie crust over and seal the edges well, forming a half-moon shape. Cut slits in each empanada to allow steam to escape.

Bake for 25-35 minutes or until golden brown. Serve with salsa, guacamole and/or sour cream.

TO BAKE FROM FROZEN:

FYI... I split the filling up into two separate baggies so that you could make it two different times if you want, only thawing one bag of filling and one pie crust at a time. Half of the recipe feeds my family of four that includes two kiddos. 

Remove from freezer and place in refrigerator 48 hours to thaw.

Then follow above baking directions.

Sausage and Chicken Gumbo

This is my favorite meal ever! I hope you guys enjoy!!! :)

Ingredients:
Roux Mix (I use Tony Chachere's Creole Instant Roux Mix)
Tony Chachere's Original Creole Seasoning
1 tbs chopped garlic
1 chicken
8 cups stock
1 1/2 lbs. sausage (I use Kountry Boy smoked pork and beef w/garlic)
4 cups onion
2 cups celery
2 cups green pepper

Season and brown chicken in oil over medium heat, add sausage to pot and saute w/chicken. Remove both from pot.

Make roux. Add onions, celery, green pepper. Add garlic and stir continuously. After veggies reach desired tenderness, return chicken and sausage to pot and cook w/veggies, continuing to stir frequently. Gradually stir in stock and bring to a boil. Reduce heat and simmer and cook for an hour. Season to taste with Tony Chachere's seasoning.

DINNER DIVAS:
Thaw and heat over medium heat for 1 hour.
Serve over rice and with a side of french bread. If you want, you can garnish with green onions.