Three Bean Chili Deluxe

If you like mild and creamy chili this recipe is for you! You can totally change up some of the beans if you like a certain kind more than the other. I used ground turkey instead of the ground beef. This recipe is from designmom blog and it has supposedly won 6 chili cook-off competitions. (now where are saltines when you need them?!)

1 1/2 lbs ground beef
1 medium yellow onion, chopped
2 heaping teaspoons chopped garlic
3 8 oz. cans tomato sauce
2 16 oz. cans light kidney beans
2 16 oz. cans dark kidney beans
2 16 oz. cans black beans
1 entire packet of Ranch Dressing powdered mix
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon salt
2 teaspoonfuls of the secret ingredient (which is cream cheese) 

Brown the ground beef with the onion and garlic. Drain the fat. Add the rest of the ingredients (don’t drain the beans) and simmer for 30 minutes. Or all day.

Top with sour cream ( I used greek yogurt), cheddar cheese, green or, red onions if you desire. Crush up some saltines, or fritos, or tortilla chips if you'd like. 

Mom's Pinto Beans

Mom would serve pinto beans when she made tacos, or we would have them when grandma Sanchez would make her homemade flour tortillas - delish! 

I know there is a whole conversation to be had regarding soaking your dry beans ahead of time. I am in the not pre-soaking camp, because I never think that far ahead to be able to soak them. If you want to use the soak method here are two options:

first method: Cover the dry beans with water, then cover and allow to sit for four to six hours. Then pour off the water, refill with fresh water, and proceed with the cooking instructions.

second method: Bring dry beans to a boil, the turn off the heat. Cover and allow to sit for an hour or two. Then pour off the water, refill with fresh water, and proceed with the cooking instructions.


1-16oz package of dry pinto beans
1 white onion, chopped
1 clove garlic, minced
1 ham hock, or ham bone with some meat on it
7 cups water
3 slices bacon, cooked, but not too crisp, each slice cut into 4 pieces
1 tablespoon olive oil
1 tablespoon flour
3/4 cup water
salt and pepper to taste

Rinse and pick through dry beans. Remove any pebbles or other debris that doesn't look like it belongs there. Use one of the pre-soak methods above, or just proceed on without soaking like I do.

Add the beans to a stock pot with the onion, garlic and water (enough water to cover beans by 2 inches) add two of the three slices of bacon and the ham hock, or ham bone. Eat the left over bacon, because you are probably hungry by now. ( I had you make that 3rd slice for yourself -wasn't that sweet of me?)  Bring to a boil. Reduce heat to a simmer, cover and cook for 2 to 3 hours, or until beans are tender. Add water to pot as needed. ( I didn't need extra water in this batch)

Now this is mom's special touch. You don't have to do it if you don't want to, but if it's good enough for mom it's good enough for you too. We like our bean broth a bit thicker.

In a small saucepan heat the tablespoon of olive oil over medium heat. Add the tablespoon of flour and whisk to combine, stirring constantly ( you are making a roux) cook for a minute, stirring constantly to cook out the flour taste, slowing add the 3/4 cup water , stirring constantly until thickened and bubbly, about 2-3 minutes. Turn the pot of beans up to high to boil, add the gravy you just made stirring in to make sure it stays smooth. (not too rough, you don't want to break all the beans) reduce heat to a simmer, and simmer for about 5 minutes to let thicken. Salt and pepper to taste.

Roasted Brussels Sprouts & Pears

 This is another recipe from inmybowl.com. Great flavor for very little effort! 

serves 8

 2 pounds brussels sprouts, trimmed and halved
2 red bartlett pears, ripe, cored and cut into 1/2 inch thick wedges
6 shallots, quartered
1/2 cup walnuts, roughly chopped
1 large spring fresh rosemary, destemmed and minced
2 tablespoons extra virgin olive oil
1 tablespoon pure maple syrup

Preheat oven to 425 degrees F.

In a large bowl, toss brussels sprouts, pears, shallots, walnuts, rosemary and olive oil.  Evenly distribute on a foil lined rimmed baking sheet and place in oven on middle rack.

Roast for 35-40 minutes (turning after 20 minutes),  or until Brussels are tender and well browned. Remove from oven and drizzle with maple syrup.  * I added some fresh cracked sea salt before serving

Toasted Coconut & Oat Bircher Muesli

I found this recipe on Joythebaker.com. "Bircher" Muesli was developed in the 1900's by a physician and is commonly served in Switzerland and Germany as a light evening dish. 

You know how important breakfast is, and usually there is no time to make anything before heading off to work early in the morning. (if you are anything like me that is!) This muesli solves that problem, because once you make the "base" muesli it will keep for up to a month. 

Plan ahead though, because you scoop out your desired portion ( keep in mind the oats will expand, so scoop out less than you think you will need)...I use a small wide Ball glass jar with screw lid...scoop out your desired portion in your jar and then I grate half of an apple, OR half of a pear into the muesli, mix it up, and then you pour almond milk (or milk of your choice) just to cover; screw the lid onto the jar and place in the refrigerator for at least two hours, or overnight. In the morning pour the muesli into your bowl and add a little more milk if you so desire, and top with sliced banana, blueberries, or strawberries if you wish. Or just eat it out of the same jar you soaked it in.. easy peasy for on the go - and yummy!

Use the big flake coconut. This is what I used - Bobs Red Mill Flake Coconut

4 cups old-fashioned oats

1 cup unsweetened coconut flakes (if all you have is sweetened coconut, that’s fine too)

1 cup coarsely chopped dry roasted almonds ( I roasted my own)

1 cup dried cranberries (or any dried fruit you like - I used dried cherries)

1 cup coarsely chopped candied ginger ( I left the ginger out)

1/4 cup chia seeds

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon salt ( I used only a small pinch)

To Serve:

cold almond milk, or milk of your choice

half of a grated apple, OR, grated pear

pure maple syrup

fresh fruit of your choice, banana, blueberries, strawberries, etc

Place two racks in the center and upper third of the oven.  Preheat oven to 350 degrees F.  Place oats on an ungreased and unlined baking sheet.  Place coconut on a second ungreased and unlined baking sheet.  Toast oats and coconut until coconut is golden brown and fragrant, about 5 to 7 minutes.  Coconut browns quickly, so watch it closely. Remove both the oats and coconut from the oven and allow to cool.

In a large bowl toss together oats, coconut, dried cranberries, chia seeds, spices and salt. Toss it all together.  To store, place in airtight jars or in tuppeware.

To Serve:
Prepare muesli the night before, or at least a few hours before you’d like to serve it.  This is what I did. ...Scoop desired amount of muesli into a bowl, or glass jar.  Add in grated apple, OR pear if using.  (and why wouldn't you it's yummy!) Pour almond milk over the muesli just to cover.  Cover and place in the fridge overnight, or for at least 2 hours.  

When ready to serve, drizzle with a little more milk if desired, and some pure maple syrup. Top with fresh fruit if using.

Bright Red Lentil & Lemon Stew

I found this recipe for Lentil and Lemon Stew on inmybowl.com its a keeper! 


1 tablespoon coconut oil, liquid (I used olive oil)
1 large yellow onion, peeled and medium diced
5 large cloves garlic, peeled and minced
1 tablespoon  fresh ginger, peeled and minced
1 tablespoon ground cumin ( I used ground roasted cumin)
15 ounce can petite diced tomato ( I used fire roasted)
1 lemon, sliced into rounds and seeds removed
3 cups low sodium vegetable broth ( I used chicken broth)
1 cup dried red lentils
1 bunch fresh cilantro, roughly chopped

 Heat coconut oil in a large Dutch oven or heavy saucepan over medium-high heat until shimmering. Add the onion and cook, stirring frequently, for 5-7 minutes, or until soft and translucent.

Stir in the garlic, ginger, and cumin and continue stirring until fragrant, about 1 minute.

Stir in the tomatoes, 1/2 the lemon slices, broth, and lentils and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and allow to simmer for 25-30 minutes, or until lentils are soft and tender. Remove from heat and squeeze in the remaining lemon slices. Serve sprinkled with fresh cilantro.