Prep: 20 min.                 Cook: 1 hour 30 min.
Servings: 6 to 8

1 Tbsp. Olive oil
1 onion, chopped
1 jalapeno pepper, seeded and chopped
3 cloves garlic, minced
4 cups chicken broth
2 ( 15.oz.) Northern beans, drained and rinsed
1 (15 oz.) garbanzo beans, drained
1 cup corn kernels
1 (7 oz.) can diced green chilies and tomatoes
2 Tbsp. fresh cilantro
2 Tbsp. lime juice
2 tsp. ground cumin
1 tsp. ground pepper
4 cooked chicken breast, halves, cubed
2 Tbsp. cornstarch
1/4 cup water
1. Heat oil in a large saucepan over medium heat; cook and stir onion, jalapeno, and garlic until onion is tender, about 5 minutes. Add chicken broth, northern beans, garbanzo beans, corn, green chilies, cilantro, lime juice, cumin, and black pepper; bring to a boil. Reduce heat to medium-low and sir chicken into broth. Cover and simmer chili for 45 minutes, stirring occasionally.
2. Whisk cornstarch and water together in a bowl; stir into chili and bring to a boil. Cook and sir until chili is thickened, about 5 minutes. ENJOY!!

You will need the following:
2 Tbsp. butter
1/2 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
salt & pepper
2 cloves garlic, minced
2 Tsp. dried thyme
1 Tbsp. flour
1 1/2 cups chicken stock (or you can change it up by using 1/2 cup white wine & 1 cup stock)
1 Tsp. Dijon mustard
1/2 cup frozen peas
1 1/2 cups cubed cooked chicken
1 sheet frozen puff pastry, thawed
1 egg

1. Preheat the oven to 375 degrees. Melt the butter in a large sauté pan over medium heat. Add the onion, carrot, and celery, salt and pepper to taste, and cook until carrot and celery are soften, about 10 minutes.
Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour the flour and cook for about one more minute. Turn up the heat to medium, add the stock or wine, whisk altogether. Add the Dijon mustard, peas and chicken and cook at low heat until it thickens up into gravy, 5 to 10 minutes. Remove from heat and set aside.

2. On a floured surface, unfold the puff pasty and cut into 4 squares. Gently roll out each square, increasing the size of the square by 20%.

Spoon the chicken mixture in the center and fold the square in half to create triangles. One thing I would do different is place the flour pasty on the baking pan before spooning in the chicken mix. It’s a lot easy to handle.

3. Pinch the edges together to create a decorative border. (I used a fork). Whisk together the egg and water and brush the turnovers with the egg wash. Cut a small slit in the tops to allow the stream to escape during baking. Bake the turnovers until golden brown, about 30 minutes.

These are so tastes and really are not as hard as it looks and the reward is delishio!! Enjoy!!

This is a hearty mix of beef, noodles, tomatoes and lots of cheese!! It will keep you warm at night, that I am sure!

1 pkg. egg noodles (8oz.)
2 lbs. ground beef
1 medium onion, chopped
1/4 cup chopped celery
2 minced garlic cloves
1 can diced tomatoes, un-drained
1 Tbsp. chili power
1/4 tsp. salt
1/4 tsp. pepper
1/2 to 1 cup of shredded cheddar cheese

1. Cook noodles according to package. In a large skillet, cook beef, onion, celery and garlic over medium heat until no longer pick and vegetables are tender; drain. Add tomatoes, chili powder, salt and pepper. Cook and stir for 2 minutes or until heated through.
2. Drain noodles; sit into beef mixture and heat through. Remove from heat and sprinkle with cheese; let stand covered for about 2 minutes. Enjoy!!

Pad Thai Chicken Burritos

Prep: 30 mim, Bake: 350 for 20 minutes
Makes: 6
Freeze up to 4 months

3 Tbsp. brown sugar
2 Tbsp. fish sauce
1 Tbsp. Sriracha sauce
1 Tbsp. peanut oil or vegetable oil
1 cup fresh bean sprouts
1 sweet red pepper, chopped
3 5 to 6 skinless boneless chicken breasts, sliced
6 cloves garlic, minced
1 1/2 cups cooked rice noodles, chilled
1 1/2 cups shredded green cabbage
1/4 cup snipped fresh cilantro
12 8-inch flour tortillas, or flavored tortillas like spinach, cilantro or red pepper.
1/4 cup finely chopped peanuts
Coconut Curry Sauce (recipe at the bottom of this one)

1. For sauce, in a small bowl combine brown sugar, fish sauce, 2 Tbsp. water and sriracha sauce; set aside.
2. In a large skillet heat oil over medium high heat. Add bean sprouts and sweet pepper; cook and sir about 3 minutes. Add chicken; cook and sir about 5 minutes or until no longer pink. Push mixture from the center od skillet. Add garlic; cook and sir for 30 seconds. Add sauce; cook and stir for 2 minutes. Add noodles, cabbage, and cilantro. Cook and sir 1 minute more or until noodles are heated through and coasted with sauce. Put this into a large bowl.
3. Spoon 1/3 cup of the noodle mixture onto each tortilla. Sprinkle with peanuts. Fold bottom edge of each tortilla over filling. Fold in opposite sides; roll up tortilla. Wrap each burrito in foil; freezer up to 4 months.
4. To serve, thaw in refrigerator overnight. Preheat oven to 350. Place the foil-wrapped burritos on a baking sheet. Bake for 20 minutes.
Coconut Curry Sauces
1.In a skillet combine one 14-oz. can unsweetened coconut milk, 3 Tbsp. red curry paste, and a dash of salt. Bring to a boiling over high heat; reduce heat . Simmer, uncovered for 10 minutes or until slightly thickened. Makes about 1 1/2 cups. Enjoy!!

Prep. 1 hour Bake: 30 min. at 375.
Makes: 6 calzones
Freeze them up to 2 months

2 1-lb. prepared pizza dough ( you can buy this in any food store)
1 lb. ground beef
1/3 cup chopped red onion (large)
3/4 cup shredded cheddar cheese (3oz.)
3 oz. sliced American cheese, chopped (you can use any cheese you like)
1/2 cup ketchup
1/4 cup yellow or Dijon mustard
1/4 cup sweet pickle relish
2 eggs
2 tsp. sesame seeds
1. Allow dough to stand at room temp. for about 15 minutes. Preheat oven to 375*F. Line two baking sheets with parchment paper; set that aside.
2. For filling, in a large skillet cook ground beef, onion over medium high until meat is browned, breaking up meat as it cooks. Drain off fat. stir in the cheeses, ketchup, mustard, and pickle relish.
3. Divide each dough portion into thirds. On a floured surface, roll each third to 7 to 8 inch round. Spoon 2/3 cup filling onto half of each round. Lightly beat one of the eggs, brush onto edge of dough. Fold dough over filling and crimp edges to seal. Cut a few slits in tops of calzones to allow steam to escape. Place on the baking sheets.
4. In a bowl combine the remaining egg and 1 Tbsp. water; brush over calzones. Sprinkle with sesame seeds. Bake for 30 minutes or until golden brown. Cool on the baking sheets.
5. To freeze calzones let them cool completely. Layer them with waxed paper in a freeze bag or container. They with stay good for up to 2 months.
6. To serve them after freezing let them thaw in your refrigerator overnight. Preheat your over to 350 and put them on a greased baking sheet. Bake for about 25 minutes. Enjoy!!