• 1 tbsp olive oil
• 1 1/2 lb chicken breasts boneless and skinless, cut in small cubes
• 1 large onion chopped
• 1/2 tsp salt
• 2 tsp cumin ground
• 1 tsp chili powder
• 1/4 tsp cayenne pepper
• 1 tsp dried oregano
• 4 cloves garlic finely chopped
• 28 oz chicken broth low sodium or no sodium added (2 containers)
• 42 oz cannellini beans or Great Northern, drained and rinsed (3 cans)
• 4 oz chopped green chiles (1 can)
• 1/2 cup half and half

Toppings

• 1 cup Monterey Jack cheese shredded
• 1 jalapeno pepper sliced
• 1 lime cut in wedges
• cilantro chopped

• Using a potato masher or fork, mash one can of the beans until smooth. This will help to make the chili a bit thicker and creamier.
• Heat the oil in a large Dutch oven over medium heat. Add the chicken, onion, salt, cumin, chili powder, cayenne pepper, oregano, stir and cook until the chicken is no longer pink. Stir in the garlic and cook for another minute. 
• Stir in the broth and green chiles then bring to a boil. Reduce heat to low and add the mashed beans, and the other 2 cans of beans. Simmer for 30 minutes. Stir in the half and half cream and cook for an 5 minutes.
• Serve topped with cheese, jalapeno peppers, lime and cilantro.

• 1 onion finely chopped
• 1 tablespoon olive oil
• 1 1/2 pounds lean ground beef
• 4 cups water
• 15 oz tomato sauce
• 1 1/2 tablespoons cider vinegar
• 4 cloves garlic minced
• 2 teaspoons unsweetened cocoa powder
• 1 tablespoon tomato paste
• 3 tablespoons chili powder
• 1 teaspoon oregano
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 bay leaf

• Add onion and olive oil to a saucepan. Cook over medium heat until onion is tender.
• Add remaining ingredients including uncooked beef.
• Bring to a boil and skim any fat off the top. Reduce heat and simmer for 2 hours or until thickened.
• Remove bay leaf and discard. Serve over hot spaghetti.

Chili

• 1/2 head of cauliflower diced
• 1 onion diced
• 1 red bell pepper diced
• 1 poblano pepper diced
• 2 garlic cloves minced
• 1 28- ounce can organic tomato puree
• 1/2 cup chicken stock
• 2 tablespoons chili powder
• 1/4 - 1/2 teaspoon chipotle chile flakes to taste
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper
• 6 boneless skinless chicken thighs, cut in large chunks

Toppings

• 1 avocado
• 1 lime
• fresh cilantro

• Add all chili ingredients to crock pot and stir to combine.
• Cook on low for 8 hours. Taste and adjust seasonings.
• Cube avocado, cut lime into wedges and chop fresh cilantro.
• Serve chili topped with avocado, a squeeze of lime juice, and cilantro to taste.

• 1 cup sharp cheddar cheese shredded
• 2 eggs
• 1/2 cup jalapenos drained and chopped
• 1 package Bob Evans Mac and Cheese
• 1 cup Panko bread crumbs divided
• 1/4 cup flour
• 3 tablespoons butter melted
• 2 tablespoons bacon bits optional

1. Preheat oven to 375°F.

2. Combine cheddar, flour, and 1/2 cup bread crumbs in a medium bowl.

3. Gently stir in macaroni and jalapenos. Add eggs and fold until combined.

4. Spoon into greased mini muffin tins.
5. In a small bowl, combine remaining bread crumbs, melted butter, and bacon bits. Sprinkle over bites.
6. Bake 18-20 minutes or until heated through. Serve warm.

• 2 cups corn fresh, frozen or leftover corn on the cob
• 1/4 cup cornmeal
• 1/3 cup all-purpose flour
• 1 egg
• 1 green onion chopped
• 1 tablespoon jalapeno minced
• 1/2 cup Monterey jack cheese
• salt & pepper to taste
• 1/4 cup milk or more if needed
• 1/8 teaspoon smoked paprika
• 2 tablespoons oil

1. Combine all ingredients except the milk and oil in a small bowl. Mix well.
2. Add milk a little bit at a time if needed to make a moist mixture that can still hold its shape.
3. Heat oil over medium heat in a pan. Spoon 2-3 tablespoons of the corn mixture onto the hot oil. Cook 3-4 minutes or until golden, flip and cook an additional 3-4 minutes.
4. Top with sour cream for serving.

• 2 cups cold mashed potatoes
• 1 cup shredded cheese such as cheddar
• 1/2 cup flour
• 6 strips bacon
• 1 medium onion chopped (or 1/4 cup green onion)
• 2 cloves garlic chopped
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp fresh basil chopped
• 2 tbsp fresh parsley chopped
• 2 eggs
• 4 tbsp butter or margarine

1. Fry the bacon until crispy and drain on a paper towel until cool. Crumble into small bits. Place the bacon bits into a large bowl.
2. Pour off all but 2 tbsp of bacon grease from the frying pan and cook the garlic, and white onion if using, over medium heat until translucent. (If using green onion, no need to precook).
3. Add to the bacon bits along with remaining ingredients (except butter/margarine) and blend well with a spoon or your hands (it’ll be sticky).
4. Wash and dry your frying pan, then melt 1 tbsp of butter or margarine in it over medium heat.
5. Scoop up about 1/4 of a cup of the potato mixture and form it into a ball. Place it in the hot pan, flattening it out until it’s about 1/2 – 3/4″ thick.
6. Fry for about 3 minutes on each side, until they are lightly golden brown.
7. For best results, serve immediately, while hot and crispy.
8. Top with green onions, sour cream or ketchup.

Ingredients

Instructions