Buffalo Blue Chili

We love eating chili and it is interesting to try the 
different flavors.  However, there are some things we won't do . . . in this case we did not use the green peppers (my husband does not like them) nor did we use fire-roasted tomatoes (we used the regular diced tomatoes) as my husband can't handle "heat".  We substituted ground turkey.  Oh, I used Onion Onion in lieu of the chopped onions.

Ingredients:

1 1/2 lbs lean ground beef
1 c Chopped onion
1 green bell pepper, chopped
1 tbsp Wahoo! Chili Seasoning
1 15 oz can pinto beans, drained only
1 14.5 oz can fire-roasted diced tomatoes, undrained
1 8 oz can tomato sauce
1 pkt Bold Buffalo Blue Cheese Dip mix
crumbled blue cheese, corn chips, optional

Instructions:

1.  In large saucepan or Dutch oven over medium-high heat, cook and crumble first 4 ingredients until beef is no longer pink, about 4-6 minutes; drain off liquid.

2.  Stir in beans, tomatoes, tomato sauce and Bold Buffalo Blue Cheese Dip Mix; bring to a simmer.  Reduce heat and simmer 10 minutes.

3.  Garnish with blue cheese and corn chips, if desired.

Makes 6 servings.  Server over Garlic Cilantro Rice.

Tip:  For a thicker chili, whisk 1 tablespoon cornstarch and 1 tablespoon water together.  Stir into chili until thickened.

Make Ahead & Freeze:  Combine step 1 ingredients in a gallon freezer bag.  Place step 2 ingredients in a gallon freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

Buffalo Chicken & Tot Casserole

A great recipe to use your Magic Chicken!  Bit spicy but that can be mellowed out with sour cream for those that can't handle spice.  It was perfect for me.  This would be a great dish to take to potlucks.  I substituted green beans for the celery as my husband doesn't care for it.

Ingredients:

3-4 c cooked and chopped chicken (such as rotisserie)
1 (10 oz) can mild red enchilada sauce
1 c chopped celery
1 pkt Bold Baffalo Blue Cheese Dip Mix
1 Tbsp Garlic Garlic Seasoning
2 c shredded Cheddar cheese, divided
1 (32 oz) pkg frozen tater tots, divided

Instructions:

1.  In large bowl, combine first 5 ingredients with 1 cup cheese.

2.  Preheat oven to 400 degrees F.  Stir in half the tater tots.  Transfer chicken mixture to a greased 13x9 inch casserole dish.  Top with remaining 1 cup cheese and remaining tater tots.

3.  Bake 30 minutes or until tater tots are golden brown and sauce is bubbly.

Makes 6 servings.

Serve with a green salad.

Make Ahead & Freeze:  Combine step 1 in a gallon freezer bag.  Place remaining 1 cup cheese in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze with tater tots.  Thaw completely.  Continue with step 2.

Simple & Sassy Sloppy Joes

So many different ways to make sloppy joes - various seasonings.  This has a little bit of bite to it.  We used ground turkey instead of beef.  You can use any type of ground meat.  Hubby doesn't care for celery so I didn't add it but used some dried celery leaves to give it the celery flavor (he doesn't mind the flavoring just doesn't like the chunks).  Oh, I used Onion Onion Seasoning instead of the chopped onions.  I'm not a sandwich person so I had mine open-faced.

Ingredients:

1 1/2 lbs lean ground beef
1/2 c chopped celery
1/2 c chopped onion
1 Tbsp Garlic Garlic Seasoning
1 pkt Bold Buffalo Cheese Blue Dip Mix, divided
1 (15 oz) can tomato sacue
1 (15 oz) can pinto beans, rinsed & drained, optional
12 hamburger buns
1 (2.8 oz) can French-fried onions, toasted

Instructions:

1.  In large skillet over medium-high heat, combine first 4 ingredients and 1/2 the Bold Buffalo Cheese Blue Dip Mix; salt and pepper as desired.  Cook and crumble until no longer pink, about 5-6 minutes.  Drain off liquid.


2.  Stir in next 2 ingredients and remaining 1/2 Bold Buffalo Cheese Blue Dip Mix.  Simmer until heated through, about 5 minutes.

3.  Serve in buns topped with toasted French-fried onions.

Makes 6 servings.  Serve with tater tots and a green salad.

Make Ahead & Freeze:  Combine step 1 ingredients in a quart freezer bag.  Combine step 2 ingredients in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

Chicken Penne Skillet

I love variety in my pastas.  This was very delicious.  Now, we did do some eliminations and substitutions.  My husband does not like bell peppers or celery.  I used Onion Onion instead of the regular chopped onion.  Almond milk instead of the regular milk; and cheddar cheese instead of the Monterey Jack.


Ingredients:

2 Tbsp Roasted Garlic Infused Oil
1 1/2 lbs boneless skinless chicken breasts, cubed
1 pablano pepper or green bell pepper, chopped, optional
1/2 c chopped celery
1/2 c chopped onion
1 tbsp Garlic Garlic Seasoning
1 c milk
1 pkt Bold Buffalo Blue Cheese Dip mix
10 ozs penne pasta, cooked
2 c shredded Monterey Jack cheese

Instructions:

1.  In large skillet, heat Roasted Garlic Infused Oil over medium-high heat.  Add next 5 ingredients; salt and pepper as desired.  Saute until chicken is no longer pink and cooked through, about 6-8 minutes.

2.  In small bowl, whisk milk and Bold Buffalo Blue Cheese Dip mix together.  Add to chicken in skillet with cooked pasta and cheese.


3.  Cook, stirring frequently, until cheese is melted and sauce is thickened, about 5 minutes.  Salt and pepper as desired.

Makes 6 servings.  Serve with Steamed Broccoli with Garlic Butter.

Make Ahead & Freeze:  Combine step 1 ingredients in a quart freezer bag.  Toss cooked pasta with q teaspoon oil in a gallon freezer bag.  Place cheese in a quart freezer bag.  Place all bags and unopened Bold Buffalo Blue Cheese Dip mix in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.